Honors Bachelor of Commerce (Culinary Management)/Honors Bachelor of Commerce (Culinary Management) (Bridging)
Toronto, Canada
DURATION
5 up to 8 Semesters
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Jan 2025
TUITION FEES
CAD 24,243 / per year
STUDY FORMAT
On-Campus
Introduction
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.
The Honors Bachelor of Commerce (Culinary Management) meets industry demand by preparing students with the depth and breadth of knowledge commensurate with an honors level, undergraduate commerce degree specializing in culinary management. Combining commerce, culinary, food studies, and externship experiences, this degree program prepares graduates for kitchen, operations management, food development, or entrepreneur 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)
Bridging Option
The bridge pathway into the Honors Bachelor of Commerce (Culinary Management) program, is 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.
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 will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can in turn be added to your resumé.
In addition to more formal on-the-job work experience, George Brown College strives to provide learning opportunities with real-world challenges and customers.
Admissions
Scholarships and Funding
Scholarships for international students at George Brown College are generally in-program awards based on students’ academic performance (and other criteria) at George Brown College after the beginning of the academic program.
Curriculum
Required Courses
| Semester 1 | Semester 2 |
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| Scheduled between Semester 2 and 3 | |
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| Semester 3 | Semester 4 |
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| Semester 5 | Semester 6 |
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| Scheduled between Semester 6 and 7 | |
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| Semester 7 | Semester 8 |
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*seven-week course
Bridging Option
| Semester 4 | Semester 5 | Semester 6 |
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| Scheduled between Semester 6 and 7 | ||
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| Semester 7 | Semester 8 | |
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Program Outcome
The graduate demonstrates the ability to:
- Distinguish among and apply current practices from industry and scholarship relating to accounting, marketing, customer service, human resources, supply chain management, health and safety, costing and pricing, hospitality and risk management.
- Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
- Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
- Collaborate effectively as part of a diverse culinary management team in order to develop strategies to realize organizational objectives in a variety of food service environments.
- Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
- Plan and execute fundamental contemporary cooking techniques that reflect an advanced knowledge of food theory and practice, nutrition and professional systems used in the culinary industry.
- Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
- Develop a new food product, business and/or event, in order to facilitate market realization.
- Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
- Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
- Examine personal strengths, weaknesses and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
- Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
- Use qualitative and/or quantitative information to develop cogent arguments, make sound judgments and apply concepts, principles and techniques that inform or enhance diverse types of culinary operations.
Program Tuition Fee
Career Opportunities
Your Career
A world of opportunities awaits you when you graduate. Completion of this program will demonstrate your level of commitment to cuisine, thus differentiating you from other chefs. The culinary skills you learn at George Brown are in demand by employers across Canada and internationally, and you will have the training to build a successful career at home or around the world.
While some degree graduates may start their careers in an entry-level position, they will have the knowledge and skills to expedite their career pathways. Depending on the graduate’s focus and level of experience, possible career pathways include:
| Food Service Employment Areas | Possible Career Paths |
| Multi-Unit Food service |
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| Retirement Facilities and Chains |
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| Hospitality and Tourism |
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| Contract Food Service Management |
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| Food Processors and Brokers |
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| Distributors |
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| Business Consulting |
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| Entrepreneurship |
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Future Study Options
Graduates of this program will be prepared to continue their studies post-degree in master's programs in the fields of business, gastronomy, and environmental studies.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian and French pastry programs and Food and Nutrition Management program.
Please contact the program coordinator for further information.