- Program Name: Culinary Management
- Code: H100
- Credential: Ontario College Diploma
- Method of Study: Full-time
- Duration: 2 years (4 semesters)
- Centre:
- School: Chef School
- Location: St. James Campus
- Starting Months: January, May, September
- Domestic Tuition: $7,050.00 * †
- International Tuition: $20,613.00 ** †
- Experiential Learning:
We believe in learning by doing and that is why we have incorporated work integrated learning opportunities into all CHCA programs.
Program Availability
| Semester | Domestic | International |
|---|---|---|
| Fall 2023 | Open | Open |
| Winter 2024 | Open | Opens Apr 3, 2023 |
| Spring 2024 | Open | Opens Aug 8, 2023 |
Overview
Program Overview
Join Canada’s largest culinary school located in the heart of downtown Toronto. Our two-year Culinary Management diploma program offers you the opportunity to be at the centre of the culinary industry in Canada. Through demonstrations, hands-on cooking labs, lectures and experiential learning, our culinary faculty team will teach the fundamental skills, knowledge and techniques you will need to succeed as a chef, cook or culinary manager in all areas of the culinary industry.
Full Description
Learn the skills required to be a successful chef, cook or culinary manager from highly skilled industry professionals in our Culinary Management diploma program. We have special-focus culinary management courses to teach you about emerging culinary trends and movements such as local, sustainable foods, nutrition and international cuisine influences. You will develop the people skills needed to build a successful career in the culinary industry and the leadership skills required to run a business. You will also complete a unique industry externship program, giving you a chance to work with experienced chefs and industry leaders.
This program provides the complete in-school portion of the Cook Apprenticeship program of the Ministry of Colleges and Universities (MCU).
Program Schedule
The schedule for the Culinary Management program currently operates from Monday to Friday. In addition, some classes may begin at 7 a.m. and others may run until 10 p.m.
Your Field Education Options
As part of the program, you will complete a 14-week industry externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also encouraged to pursue self-directed industry work experience opportunities within Culinary Management they believe will provide the learning experiences they value, and meet the program's learning outcomes.
This valuable work experience can in turn be added to your resumé. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.
Program Learning Outcomes
The graduate demonstrates the ability to:
- Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic and advanced food and bake science to food preparation to create the desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food-handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.
- Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies and intolerances, as required.
- Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the foodservice industry.
- Select and use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
- Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations and practices in the food service industry.
- Contribute to the development of marketing strategies that promote the successful operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
Courses
Required Courses
SEMESTER 1
| Code | Course name |
|---|---|
| HOSF1145 | Sanitation |
| HOST1068 | Smart Serve |
| HOSF1184 | Café Production* |
| HOSF1185 | Fundamentals of Butchery* |
| HOSF1255 | Nutrition Fundamentals from a Culinary Perspective |
| HOSF1296 | Beverage and Service Fundamentals* |
| HOSF1202 | Culinary Foundations* |
| HOSF1203 | Culinary Essentials* |
| HOSF1029 | Theory of Food I |
| HOSF1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| COMM1007 | College English** |
| MATH1102 | Mathematics for Hospitality** |
| GSCI1035 | Science of Sustainability |
SEMESTER 2
| Code | Course name |
|---|---|
| HOSF1287 | WHMIS |
| HOSF1002 | Baking and Pastry for Cooks* |
| HOSF1166 | Foods of the World* |
| HOSF1297 | The Sustainable Chef* |
| HOSF1204 | Culinary Principles* |
| HOSF1205 | Culinary Concepts* |
| HOSF1031 | Theory of Food II |
| HOST1005 | Food, Beverage and Labour Cost Control (hybrid) |
| HOST1126 | Career Preparation* |
SEMESTER 3 – Stream 1
| Code | Course name |
|---|---|
| HOSF2064 | Human Resources* (online) |
| HOSF2077 | Marketing* (online) |
| HOSF2076 | Industry Mentor/Externship |
| GNED | General Education Elective (online) |
SEMESTER 4 – Stream 2
| Code | Course name |
|---|---|
| HOSF2047 | Food for Special Events and Catering |
| HOSF2062 | Marriage of Food and Wine |
| HOSF2048 | Essential Flavours of the Modern Kitchen |
| HOSF2081 | Hospitality Leadership and Communication |
| HOSF2082 | Business Entrepreneurship/Menu Management |
| GNED | General Education Elective |
* 7-week course
**Based on the results of your placement test, you may be required to take COMM 1000 Introduction to College Communication before progressing to COMM 1007. COMM 1000 does not count as a course required for graduation and you will be charged for this extra course. Please visit Assessment Centre for more information.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates may be eligible for direct entry into several George Brown College programs, including Culinary Arts – Italian, Food and Nutrition Management (additional Accounting course required), Advanced French Patisserie, International Cuisine, and the third year of our Honours Bachelor of Commerce (Culinary Management) program. (Additional courses required.)
Graduates of this program may be granted advanced standing at leading international universities.
See our Transfer Guide for more information.
Tuition and Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2022. Fees are subject to change for programs starting in Fall 2023 and at later dates.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2023. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice.
View the Full Equipment List (Online) (PDF) or the Full Equipment List (In-Person) (PDF)
† Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500-$700 |
| Books | $400** |
| Black safety shoes | $110-$160 |
** First semester materials fee includes the Gisslen Professional Cooking e-text and Nutrition e-text.
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
Disclaimer: The information contained in this website is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College fee requirements.
How to Qualify and Apply
Admission Requirements
Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.
- Ontario Secondary School Diploma or equivalent**
- Grade 12 English (C or U)
- Grade 10 math (Applied or Academic) OR Grade 11 math (C, M or U) OR Grade 12 (C or U)
Applicants not meeting the academic requirements may also qualify for admission through completion of the Hospitality Services (Pre-Hospitality) program (H101) with an overall grade point average of 3.0. There are a limited number of seats available and admission is not guaranteed.
** Mature student status (19 years of age or older and no OSSD)
Mature students may take the Admissions Assessment for English and math, OR may consider upgrading to achieve the credit(s) needed in English and math.
Please note that George Brown is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program. Applicants may be required to have grades higher than the minimum requirements stated.
Course Exemptions
College or university credits may qualify you for course exemptions. Please visit our transfer guide for more information.
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University
George Brown College
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Country
Canada
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Program Discipline
Business, Management and Economics
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Duration
2 years (4 semesters)
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Tuition fee
CAD 20613.00 / Per Year
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Cost of Living
CAD 10000
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Average processing time
1 month
Program Category
Postgraduate Program
IELTs Requirements:
Total score
6.5
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Writing band score
6.5 (min)
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Listening band score
6.0 (min)
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Reading band score
6.0 (min)
