喬治布朗學院

George Brown College offers the only four-year Culinary Management honours bachelor's degree in Canada. With the continuing growth of the culinary and food industry, there is a need for professionals who can marry detailed gastronomic knowledge, advanced management skills and the level of business acumen required to work in modern Canadian kitchens and food companies.

H316 is a bridge pathway into the H315 Honours Bachelor of Commerce (Culinary Management) program, specifically designed for graduates of Culinary Management diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of six bridge courses.

The Honours Bachelor of Commerce (Culinary Management) meets industry demand by preparing students with the depth and breadth of knowledge commensurate with an honours level, undergraduate commerce degree specializing in culinary management. Combining commerce, food studies and externship experiences, this degree program prepares graduates for kitchen, operations management or food development positions. Throughout our culinary management degree, students will gain an understanding of eight key areas:

Culinary Proficiency

Culinary Theory

Accounting and Finance

Marketing and Communications

Human Resources and Risk Management

Specialized Business

Research

General Knowledge (Liberal Studies)

YOUR FIELD STUDY OPTIONS

Take part in a unique and robust externship. 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 would provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can in turn be added to your resume.

In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and clients. Find out more about field education at the Centre for Hospitality and Culinary Arts.

PROGRAM STANDARDS AND LEARNING OUTCOMES

The graduate has 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.

FUTURE STUDY OPTIONS

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 and French pastry programs.