* Incidental Fees (Materials, Student Association etc.), Public Transportation, Books and Supplies,etc
Applicants are selected on the basis of their academic achievement, including the required courses, and any other selection criteria outlined below.
1. 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)
or
2. 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.
|
|
GBC DEGREE PROGRAMS* |
|
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 |
|
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 |
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 a kitchen, operations management or food development positions. Through our culinary management courses, students will gain an understanding of eight key areas:
Your Field Education 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.
For more information Click here
COURSES
Required Courses
SEMESTER 1
| CODE | COURSE NAME |
|---|---|
| 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
| CODE | COURSE NAME |
|---|---|
| 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
| CODE | COURSE NAME |
|---|---|
| HCOP1011 | Externship Work Term 1 |
SEMESTER 3
| CODE | COURSE NAME |
|---|---|
| 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
| CODE | COURSE NAME |
|---|---|
| HOSF2402 | Essential Flavours of the Modern Kitchen |
| HOSF2404 | Concepts of Customer Service |
| HOSF1299 | Managerial Accounting |
| HOSF2313 | Macroeconomics: Canada in the Global Environment |
SEMESTER 5
| CODE | COURSE NAME |
|---|---|
| HOSF3604 | Finance |
| HOSF3505 | Market and Feasibility Research I |
| HOSF3507 | Strategic Managerial Communications |
| Lower Liberal Studies Elective | |
| Lower Liberal Studies Elective |
SEMESTER 6
| CODE | COURSE NAME |
|---|---|
| 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
| CODE | COURSE NAME |
|---|---|
| EXTN2011 | Externship Work Term II - Management |
SEMESTER 7
| CODE | COURSE NAME |
|---|---|
| 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
| CODE | COURSE NAME |
|---|---|
| HOSF4804 | Research and Development |
| HOSF4806 | Strategies for the Black Box |
| HOSF4808 | Capstone |
| Upper Liberal Studies Elective |
| OODSERVICE EMPLOYMENT AREAS | POSSIBLE CAREER PATHS |
|---|---|
| Multi-unit Foodservice |
|
| Retirement Facilities and Chains |
|
| Hospitality and Tourism |
|
| Contract Foodservice Management |
|
| Food Processors and Brokers |
|
| Distributors |
|
| Business Consulting |
|
| Entrepreneurship |
|
Mandatory Health Insurance
| $694.42 for one year coverage (Sep-Aug) $488.70 for 8 months coverage (Jan-Aug) $262.32 for 4 months coverage (May-Aug) |
