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Commerce
Honours Bachelor of Commerce (Culinary Management) (Bridging)
Honours Bachelor of Commerce (Culinary Management) (Bridging)

Honours Bachelor of Commerce (Culinary Management) (Bridging)

  • ID:GBC010072
  • Level:4-Year Bachelor's Degree
  • Duration:
  • Intake:
  • Type:Full-time

Fees (CAD)

  • Application Fee:$95.00
  • TuitionFee/Semester:$9,095.00
  • LivingFee/Semester:$40,000.00
  • InsuranceFee/Semester:$262.32
  • OtherFee/Semester:$1,800.00
  • Application Fee:$95.00
  • TuitionFee/Semester:$9,095.00
  • LivingFee/Semester:$40,000.00
  • InsuranceFee/Semester:$262.32
  • OtherFee/Semester:$1,800.00

* Incidental Fees (Materials, Student Association etc.), Public Transportation, Books and Supplies,etc

Estimated Total/program:
$256,261.60
Apply
60
Accept letter
100
Visa
20
Fly
1

Admission Requirements

​​Entry requirement

This program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) H315 degree program, and is designed for graduates of Culinary Management diploma programs.

Requirements:

  • A Culinary Management diploma with a program GPA of 2.7 or higher
  • Prospective students with Culinary Credentials outside of Ontario will require Department assessment which may result in additional courses in addition to the bridge semester. 
  • The bridge courses take place from May to August. Students who successfully complete the designated bridge pathway, pass every course, and maintain a 1.7 program GPA (60%) may be eligible to transfer to Semester 5 of the degree program.
  • Note: The bridge for entry into Semester 5 (Year 3) of the H315 program comprises six core courses (Gastronomy, Principles of Marketing, Fundamentals of Accounting, Research Fundamentals, Managerial Accounting and Macroeconomics: Canada in the Global Environment, a course designed specifically for the bridge).

English requirements 

  • Provide proof that their secondary and/ or post-secondary studies were completed at a recognized institution where English is the primary media of instruction. The studies must be relevant to the admission requirements for the specific program (s) applied to (e.g. an advanced diploma or degree is required for certain postgraduate program)
  • Applicants with transcripts from an institution where the language of instruction is not English may meet English language proficiency requirements with one of the following proofs of language proficiency. The minimum test scores that are acceptable are listed below (as applicable). Please note: For admissions purposes, some programs require a higher score than the minimum stated below.
  • George Brown English for Academic (EAP) Program, Level 9
  • IELTS (Academic), 6.5, minimum 6.0 in each skill band
  • TOEFL, 84 (online) minimum 21 in each skill band
  • MELAB, 85
  • PTE (Academic), 60, overall minimum
    55 in each skill band
  • CAEL, 70 overall (writing 60)
  • Cambridge English Exams (B2 First, C1 Advanced or C2 Proficiency), 176 or more (with no individual skill below 169)
  • George Brown Admissions Test (Mature applicants only), Not Available
  • *NEW Duolingo English Test, 115

Course Information

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)

For more information Click here 

SEMESTER 4

BRIDGE SEMESTER COURSES

  • HOSF1292, Gastronomy

  • HOSF2406, Principles of Marketing

  • HOSF1277, Fundamentals of Accounting

  • HOSF2309, Research Fundamentals

  • HOSF1299, Managerial Accounting

  • HOSF2313, Macroeconomics: Canada in the Global Environment

SEMESTER 5

  • HOSF3505, Market and Feasibility Research I

  • HOSF3507, Strategic Managerial Communications

  • HOSF3509, Sustainability in Food Service

  • HOSF3604, Finance

  • LOWER Liberal Studies Elective,

  • LOWER Liberal Studies Elective,

SEMESTER 6

  • HOSF3602, Food Science and Nutrition

  • HOSF3501, Human Resources Management

  • HOSF3603, Market and Feasibility Research II

  • HOSF3605, Statistics

  • Upper Liberal Studies Elective,

SCHEDULED BETWEEN SEMESTER 6 & 7

  • EXTN2011, Work Integrated Learning II (WIL) Personalized

SEMESTER 7

  • HOSF4703, Restaurant Risk Management

  • HOSF4705, Beverages, Sensory and Evaluation

  • HOSF4707, Advanced Food Science and Nutrition

  • HOSF4709, Strategic Revenue Management

  • Upper Liberal Studies Elective,

SEMESTER 8

  • HOSF4804, Research and Development

  • HOSF4806, Strategies for the Black Box

  • HOSF4808, Capstone

  • Upper Liberal Studies Elective,

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Pre Courses

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Pathway Courses

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Career Opportunity

Career Opportunity

  • Director of Operations with culinary experience requirements

  • Corporate/Menu Development Chef

Retirement Facilities and Chains

  • Director of Foodservice

  • Executive Chef

  • Director of Food & Beverage

Hospitality and Tourism

  • Director of Food & Beverage

  • Positions with various types of organizations such as attractions, convention centres, hotels, off-premise catering, etc.

Contract Foodservice Management

  • Corporate or Regional Chef

  • District Manager

  • Regional Manager

  • Regional Vice-President

Food Processors and Brokers

  • Development Chef

  • Sales Representative

  • Sales Manager

Distributors

  • Corporate Chef

  • Executive Chef

Business Consulting

  • Foodservice Logistics

  • Food and Beverage Consulting

  • Food and Beverage Market Research

Entrepreneurship

  • Media work

  • Event Chef

  • Owning a restaurant, catering services

Ability to settle

Overseas Student Health Cover

Mandatory Health Insurance

$743.99 for one-year coverage (Sept-August)
$508.83 for 8 months coverage (Jan-August)
$273.29 for 4 months coverage (May-August)

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