Honours Bachelor of Commerce (Culinary Management)
Toronto, Canada
DURATION
4 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Sep 2025
TUITION FEES
CAD 24,925 *
STUDY FORMAT
On-Campus
* International Tuition
Introduction
The only four-year Culinary Management Honours bachelor's degree in Canada.
Develop the skills necessary to succeed as a chef, culinary manager or entrepreneur in the Honours Bachelor of Commerce (Culinary Management) program. Through a blend of theoretical and practical education, students will gain the skills and knowledge to achieve a successful career in today’s culinary and food industry. And you’ll gain real-world experience valued by employers.
Full Description
As a graduate of the Honours Bachelor of Commerce (Culinary Management) (H315) program, you’ll enter the workforce with the culinary knowledge, advanced management skills and business acumen needed for a successful career in modern Canadian kitchens and food companies or as an entrepreneur. And you’ll gain real-world experience.
This program is Canada’s only four-year culinary management honours bachelor’s degree, and it prepares graduates for kitchen, operations management, food development or entrepreneur positions. Students will gain an understanding of the following key areas:
- Culinary proficiency
- Culinary theory
- Accounting and finance
- Marketing and communications
- Human resources and risk management
- Specialized business
- Research
- General knowledge (liberal studies)
George Brown College Chef School Student Standards and Expectations
Note: George Brown College has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops.
Your Field Education Options
Take part in a unique and robust paid work placement. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities 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 strives to provide learning opportunities with real-world challenges and customers.
Admissions
Curriculum
Required Courses
Semester 1
| Code | Course Name |
| HOSF 1145 | Sanitation |
| HOSF 1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| HOSF 1266 | Introduction to Restaurant Management |
| HOSF 1267 | Culinary Skills I |
| HOSF 1269 | Gastronomic Theory I |
| HOSF 1275 | Business Communications |
| HOSF 2305 | Food and Beverage Cost Control |
| HOST 1068 | Smart Serve |
Semester 2
| Code | Course Name |
| HOSF 1283 | Butchery and Café Production |
| HOSF 1287 | WHMIS |
| HOSF 1293 | Culinary Skills II |
| HOSF 1295 | Gastronomic Theory II |
| HOSF 1302 | Food Literacy |
| HOSF 2406 | Principles of Marketing |
Scheduled between semesters 2 and 3
| Code | Course Name |
| HCOP 1011 | Work-Integrated Learning I (WIL): Culinary |
Semester 3
| Code | Course Name |
| HOSF 1277 | Fundamentals of Accounting |
| HOSF 2303 | Food For Special Events |
| HOSF 2307 | Patisserie Production Management* |
| HOSF 2309 | Research Fundamentals |
| HOSF 2311 | Catering and Menu Management |
Semester 4
| Code | Course Name |
| HOSF 1299 | Managerial Accounting |
| HOSF 2313 | Macroeconomics: Canada in the Global Environment |
| HOSF 2402 | Essential Flavours of the Modern Kitchen |
| HOSF 2404 | Concepts of Customer Service |
Semester 5
| Code | Course Name |
| HOSF 3505 | Market and Feasibility Research I |
| HOSF 3507 | Strategic Managerial Communications |
| HOSF 3509 | Sustainability in Food Service |
| HOSF 3604 | Finance |
Semester 6
| Code | Course Name |
| HOSF 3501 | Human Resources Management |
| HOSF 3602 | Food Science and Nutrition |
| HOSF 3603 | Market and Feasibility Research II |
| HOSF 3605 | Statistics |
Scheduled between semesters 6 and 7
| Code | Course Name |
| EXTN 2011 | Work-Integrated Learning II (WIL): Personalized |
Semester 7
| Code | Course Name |
| HOSF 4703 | Restaurant Risk Management |
| HOSF 4705 | Beverages, Sensory and Evaluation |
| HOSF 4707 | Advanced Food Science and Nutrition |
| HOSF 4709 | Strategic Revenue Management |
Semester 8
| Code | Course Name |
| HOSF 4804 | Research and Development |
| HOSF 4806 | Strategies for the Black Box |
| HOSF 4808 | Capstone |
Program Outcome
The graduate must maintain good standing with a minimum 2.3 program GPA (67 per cent or above). Graduates will have reliably demonstrated the ability to:
- Distinguish among and apply current practices from industry and scholarship relating to accounting, marketing, customer service, human resources, supply chain management, health and safety, costing and pricing, hospitality, and risk management.
- Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
- Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
- Collaborate effectively as part of a diverse culinary management team in order to develop strategies to realize organizational objectives in a variety of food service environments.
- Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
- Plan and execute fundamental contemporary cooking techniques that reflect an advanced knowledge of food theory and practice, nutrition and professional systems used in the culinary industry.
- Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
- Develop a new food product, business and/or event, in order to facilitate market realization.
- Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
- Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
- Examine personal strengths, weaknesses, and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
- Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
- Use qualitative and/or quantitative information to develop cogent arguments, make sound judgments and apply concepts, principles and techniques that inform or enhance diverse types of culinary operations.
Program Tuition Fee
Career Opportunities
A world of opportunities awaits you when you graduate. Completion of this program will demonstrate your level of commitment to cuisine, thus differentiating you from other chefs. The culinary skills you learn at George Brown are in demand by employers across Canada and internationally, and you will have the training to build a successful career at home or around the world.
While some degree graduates may start their careers in an entry-level position, they will have the knowledge and skills to expedite their career pathways. Depending on the graduate’s focus and level of experience, possible career pathways include:
| Food Service Employment Areas | Possible Career Paths |
| Multi-Unit Food service |
|
| Retirement Facilities and Chains |
|
| Hospitality and Tourism |
|
| Contract Food Service Management |
|
| Food Processors and Brokers |
|
| Distributors |
|
| Business Consulting |
|
| Entrepreneurship |
|
Educational Pathways
Graduates of this program will be prepared to continue their studies post-degree in master’s programs in the fields of business, gastronomy and environmental studies.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French Pastry programs, as well as the Food and Nutrition Management program.