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

Honours Bachelor of Commerce (Culinary Management)

  • ID:GBC010071
  • Level:4-Year Bachelor's Degree
  • Duration:
  • Intake:
  • Type:Full-time

Fees (CAD)

  • Application Fee:$95.00
  • TuitionFee/Year:$18,190.00
  • LivingFee/Year:$12,000.00
  • InsuranceFee/Year:$743.99
  • OtherFee/Year:$3,505.00
  • Application Fee:$95.00
  • TuitionFee/Year:$18,190.00
  • LivingFee/Year:$12,000.00
  • InsuranceFee/Year:$743.99
  • OtherFee/Year:$3,505.00

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

Estimated Total/program:
$138,135.96
Apply
60
Accept letter
100
Visa
20
Fly
1

Admission Requirements

​​Entry requirement

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 60% or higher in English and Math
  • An overall average of 65% in six Grade 12 (U) or (M) courses.
  • Recommended courses: basic computer software applications.

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

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,

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Pre Courses

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Pathway Courses

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Career Opportunity

Career Opportunity

  • 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

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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