* 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.
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:
Culinary Proficiency
Culinary Theory
Accounting and Finance
Marketing and Communications
Human Resources and Risk Management
Specialized Business
Research
General Knowledge (Liberal Studies)
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.
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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)
