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 with six grade 12 university (U) or university/college (M) courses, or equivalent, including: grade 12 (U) English and any grade 12 (U) mathematics.
a grade of 6 per cent or higher in English and math
an overall average of 65 per cent in six grade 12 (U) or (M) courses.
recommended courses: basic computer software applications.
OR
Mature student status (19 years of age or older and no OSSD)**:
grade 12 (U) English
grade 12 (U) mathematics
a grade of 65 per cent or higher is required in English and math
post-secondary courses in English and mathematics will be considered (certain courses only)
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
Leadership Claims
The only four-year Culinary Management honours bachelor's degree in Canada.
Program Overview
Our commitment to being one of Canada's best culinary schools inspired the launch of the only four-year Culinary Management bachelor's degree in Canada. Develop the knowledge and techniques necessary to succeed as a chef, culinary manager or entrepreneur in our Culinary Management degree 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. We are anchored in the heart of the Canadian culinary industry with global reach and influence.
Code: H315
For more information Click here
COURSES
SEMESTER 1
HOSF1266, Introduction to Restaurant Management (Smart Serve Certificate included)
HOSF1267, Culinary Skills I
HOSF1269, Gastronomic Theory I (Sanitation Certificate included)
HOSF1275, Business Communications
HOSF2305, Food and Beverage Cost Control
HOSF1146, Emergency First Aid/Heartsaver CPR (weekend course)
Lower Liberal Studies Elective,
SEMESTER 2
HOSF1281, Baking and Pastry for Cooks
HOSF1283, Butchery & Café Production
HOSF1293, Culinary Skills II
HOSF1295, Gastronomic Theory II (WHMIS Certificate included)
HOSF2406, Principles of Marketing
SCHEDULED BETWEEN SEMESTERS 2 AND 3
Scheduled between semesters 2 and 3
HCOP1011, Externship Work Term 1
SEMESTER 3
HOSF2303, Food for Special Events
HOSF1277, Fundamentals of Accounting
HOSF2307, Patisserie Production Management
HOSF2309, Research Fundamentals
HOSF2311, Catering and Menu Management
Lower Liberal Studies Elective,
SEMESTER 4
HOSF2402, Essential Flavours of the Modern Kitchen
HOSF2404, Concepts of Customer Service
HOSF1299, Managerial Accounting
HOSF2313, Macroeconomics: Canada in the Global Environment
SEMESTER 5
HOSF3604, Finance
HOSF3505, Market and Feasibility Research I
HOSF3507, Strategic Managerial Communications
Lower Liberal Studies Elective,
Lower Liberal Studies Elective,
SEMESTER 6
HOSF3602, Food Science and Nutrition
HOSF3603, Market and Feasibility Research II
HOSF3501, Human Resources Management
HOSF3605, Statistics
Upper Liberal Studies Elective,
SCHEDULED BETWEEN SEMESTERS 6 AND 7
Scheduled between semesters 6 and 7
EXTN2011, Externship Work Term II - Management
SEMESTER 7
semester courses
HOSF4703, Restaurant Risk Management
HOSF4705, Beverages and Sensory Evaluation
HOSF4707, Advanced Food Science and Nutrition
HOSF4709, Strategic Revenue Management
Upper Liberal Studies Elective,
SEMESTER 8
semester courses
HOSF4804, Research and Development
HOSF4806, Strategies for the Black Box
HOSF4808, Capstone
Upper Liberal Studies Elective,
Multi-unit Foodservice, 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
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)
