Escola de Gastronomia

George Brown College Full-Time Programs 2020-2021
ADVANCED FRENCH PATISSERIE PROGRAM (POSTGRADUATE) (H413)

PROGRAM Advanced French Patisserie TUITION
NAME
$13,749.00* ‡
COURSE CODE H413
SCHOOL Chef School
ADDITIONAL COST
CENTRE Hospitality and Culinary Arts * Amounts listed are the total of tuition, ancillary fees, student
service and materials (includes accommodation at Ecole National
LOCATION St James Campus
Superieure de la Patisserie†) for the three semesters of programs
DURATION 3 semesters starting in Fall 2019. Fees are subject to change for programs
EXPERIENTIAL We believe in learning by doing and that is starting in fall 2020 and at later dates.
LEARNING why we have incorporated work integrated
learning opportunities into all CHCA
‡ ADDITIONAL COST
programs.
Description Cost
STARTING May Uniform $290
MONTH
Black safety shoes $110- $160
CREDENTIAL Ontario College Graduate Certificate
Knives and small wares $500–$700
YEAR OF 2020-2021 Airfare to France †(approximate) $1,400–$1,800
STUDY
METHOD OF FT †(approximate) (based on exchange rate, applicable taxes). Fees
STUDY do not include transfer costs to placements.
APPLY TO Ontario Colleges1 International students: Visit the International Fees and Related
Costs2 page for more information.
FINANCIAL ASSISTANCE
This program is approved for OSAP funding, provided the applicant
meets OSAP eligibility criteria.
Do you want to learn French patisserie? Join this The schedule for the Advanced French Patisserie
specialized French pastry and culture program, learn from postgraduate program currently operates from Monday to
the experts here in Canada and then live, learn and get Friday.
work experience in France!
EXPERIENTIAL LEARNING
Through this program, you will:
We believe in learning by doing and that is why we have
1. Experience hands-on learning in both Canada and incorporated work integrated learning opportunities into all
France with the pre-eminent French chef professors in CHCA programs.
the country.
2. Build your knowledge of French pastry and culinary YOUR FIELD STUDY OPTIONS
traditions and embrace emerging trends in French Benefit from our partnership with Ecole National
pastry. Superieure de la Patisserie (ENSP) for an externship in
3. Benefit from our partnership with Ecole National France! George Brown works with employers and industry
Superieure de la Patisserie (ENSP), the world-famous partners to identify potential work experience opportunities.
Ducasse school, one of France’s finest pastry chef Students are also strongly encouraged to pursue self-
schools. directed industry work experience opportunities they
4. Experience the vineyards, cheese producers and local believe would provide the learning experiences they value
markets of France as your open-air classroom. and meet the learning outcomes of the program. This
5. Study in some of the best patisseries, bakeries, valuable work experience can be added to your resume.
restaurants and hotels, where you will get attention,
training and an inspiring experience. CHCA students can also participate in several short study
After your experiences in France, demonstrate what you’ve abroad opportunities. Our options change often, but in
learned through events, placements and showcasing your recent years have included Peru, Europe, Spain, Costa
newly acquired skills back at George Brown College. Our Rica, India, Thailand and trips across Canada. Some trips
faculty already have a reputation for excellence among are purely experiential learning, while others provide you
French patisseries in Toronto and globally and this with the opportunity to receive credit for a course in your
program and its unique opportunities will make you a program.
sought-after employee when you graduate. "A bientot!"
Program Schedule
In addition to more formal on-the-job work experience, A knowledge of French patisserie techniques opens up an
George Brown College endeavours to provide learning abundance of opportunities in Toronto, and around the
opportunities with real-world challenges and clients. Find world. All these options mean you’ll have a dynamic and
out more about field education3 at the Centre for Hospitality varied career. This program prepares students for a global
and Culinary Arts. workplace and offers a unique pathway for international
education and work experience.
PROGRAM STANDARDS AND LEARNING
OUTCOMES After students complete their studies and placements in
France they will return to Canada with much stronger skills,
The graduate has reliably demonstrated the ability to: a richer understanding of local and sustainable ways of
working, and the international experience much sought
1. Apply techniques such as reconstituting, revising, after by industry.
laminating and assembling to traditional French pastry
and baking, using emerging trends in the French ADMISSION REQUIREMENTS
patisserie.
2. Converse in basic French and use correct terminology • Diploma or Bachelor's Degree in Baking, Pastry Arts or
within a food service operation. Culinary Management
3. Identify the holistic practices in French gastronomy OR
through field education and/or gastronomic theory.
4. Prepare French pastries and baked goods within • One-year Certificate in Baking, Pastry Arts, Patisserie
Canadian and EU Health, Safety and Nutrition Apprenticeship AND a minimum one-year of relevant
regulations, standards, guidelines, and processes. work experience (resume and references required)
5. Develop unique baking, pastry or confectionary product OR
and manage the commercialization and marketing of
that product. • A Diploma or Bachelor's Degree in an unrelated field
6. Manage the production, sales and business aspects of AND a minimum of one-year full-time relevant work
a personally created line of French pastries and baked experience (resume and references required)
goods.
ENGLISH LANGUAGE PROFICIENCY
7. Work collaboratively as part of a culinary team, and
conduct oneself in a professional manner. Applicants with international transcripts who do not provide
English language proficiency test results must test at the
REQUIRED COURSES College level in the George Brown College English
SEMESTER 1 assessment to be considered for admission.
Code Course Name Please visit georgebrown.ca/englishproficiency for more

Advanced French Pastry – Theory & details.
HOSF4021
Practical (* Part 1)
COURSE EXEMPTIONS
HOSF4025 French Language
HOSF4027 Gastronomy College or university credits may qualify you for course
HOSF4031 Advanced French Pastry II (* IN FRANCE) exemptions. Please visit georgebrown.ca/transferguide for
more information.
SEMESTER 2
INTERNATIONAL (VISA) STUDENTS
Code Course Name
HOSF4032 Externship (* IN FRANCE) Visit the International Admissions4 page for more
information.
Advanced French Pastry – Theory &
HOSF4021
Practical (* Part 2)
SEMESTER 3
Code Course Name
HOSF4041 Integrated Marketing Management
HOSF4042 Patisserie Capstone
HOSF4026 Art and Design
YOUR CAREER
Delna Patel For inquiries about OSAP, bursaries, scholarships and

other financial inquiries, please contact the Financial Aid
Meet Delna Patel a graduate of both the Baking and Office at FinAid@georgebrown.ca or visit the Financial Aid
Pastry Arts Management and Advanced French
web page7.
Patisserie Programmes, Delna was exposed to state of
ADVANCED FRENCH PATISSERIE (H413)
the art learning spaces, Faculty with global industry
For general Chef School inquiries, please contact
experience as well as a once in a lifetime opportunity to
chefschool@georgebrown.ca
study and work in France. Listen to Delna speak about
For program curriculum inquiries, please contact the Co-
how her journey at George Brown College allowed her
ordinator:
to turn her love of chocolate into a rewarding career as
Christophe Measson, Program Co-ordinator
a Chocolatier.
Email: cmeasson@georgebrown.ca
For more information about George Brown College, you
may also call the Contact Centre at 416-415-2000 (TTY
1-877-515-5559) or long distance 1-800-265-2002.
VISIT OUR CAMPUS

Join us for an upcoming Discovery Day, where you will
learn more about your area of interest, get a first-hand look
at our facilities and meet with representatives from George
"The trip to France was a once-in-a-lifetime opportunity! Brown College.
During the professional demonstration, it felt like I was Sign up for our Open House Discovery Day.8
in the movie Kings of Pastry! To be in France and get to
taste the quality of ingredients they use is phenomenal! LINKS REFERENCE
ENSP is a fantastic school to learn at!" 1
https://collegeapply.ontariocolleges.ca/?
Sara McGregor (Graduate 2016, Advanced French collegeCode=GBTC&programCode=H413&lang=en
Patisserie; Graduate 2015, Baking and Pastry Arts 2
http://www.georgebrown.ca/international/futurestudents/tuitionfees/
Management) 3
http://www.georgebrown.ca/rex/
  4
http://www.georgebrown.ca/international/futurestudents/howtoapply/
5
"The French pastry trip with George Brown was the best http://www.georgebrown.ca/admissions/
decision I have ever made. It was very hard work to 6
save up for the trip, but it was more than worth it. The 7
http://www.georgebrown.ca/financialaid/
two weeks at the ENSP were so much fun, and in only a 8
http://www.georgebrown.ca/dd_chca_info/
short time, I learned so many new techniques, and
accumulated a lot of amazing French pastry recipes that George Brown College is continually striving to improve its
I'll be sure to use in the future." programs and their delivery. The information contained in
Darcy Leyes (Graduate, Baking and Pastry Arts this calendar is subject to change without notice. It should
Management) not be viewed as a representation, offer or warranty.
Students are responsible for verifying George Brown
College admission, graduation, and fee requirements as
HEALTH POLICY well as any requirements of outside institutions, industry
associations, or other bodies that may award additional
Students should be aware that various allergens including designations concurrently with, or after completion of, a
nuts, dairy and shellfish are routinely used in practical labs. George Brown College program.
Students should also note that George Brown College is
sensitive to religious observances; however, while products
purchased for production and consumption meet all
provincial and federal regulations, they may not meet
specific dietary laws related to Halal and Kosher foods.
CONTACT US
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements,
admission deadlines or the admissions process, please
contact the Admissions Office at
admissions@georgebrown.ca or visit the Admissions web
page5.
INTERNATIONAL STUDENT ADMISSIONS
For inquiries about international admission requirements,
permits, visas, accommodations or anything specific to
international students, please contact the International
Centre at international@georgebrown.ca or visit the
International Application Process web page6.
FINANCIAL/FEES
BAKER / PATISSIER APPRENTICE PROGRAM (H600)

PROGRAM Baker / Patissier Apprentice Program TUITION
NAME
$678.00 (Classroom fee) * +
COURSE CODE H600
SCHOOL Chef School
ADDITIONAL COST
CENTRE Hospitality and Culinary Arts * Amounts listed is for one level of the program starting in fall 2019.
Fees are subject to change for programs starting in fall 2020 and at
LOCATION St. James Campus
later dates.
DURATION 2 - 5 years
Additional Cost (subject to change)
EXPERIENTIAL Apprenticeship
LEARNING
Description Cost
STARTING Open enrolment Uniform $290
MONTH
Baking kit $350 - $500
CREDENTIAL George Brown College Certificate
Books $400 - $600
YEAR OF 2020-2021 Black safety shoes $110 - $160
STUDY
METHOD OF FT +fees for this program do not include Professional Baking by Wayne
STUDY Gisslen e-text and other textbooks.
APPLY TO An apprenticeship is a pathway to a rewarding
career. Visit Apprenticeship in Ontario1 to
learn more. This program is not eligible for OSAP funding.
• Level I: Learn fundamental baking theories and

Apprenticeship training is an techniques, as well as essential industry employability
agreement between a skills such as communications and mathematics. The
person wishing to learn a hands-on courses include Fermentation, Cookies,
skill and an employer who Pastry and Ingredients.
can provide the environment • Level II: Build your advanced baking skills, as well as
for skills training. developing bakery management practices. The hands-
Administered by the on courses include Decoration, Cakes and Desserts.
Apprenticeship Client • Level III: Complete your in-school studies with hands-
Services Branch of the on practical courses to hone your skills as you work
Ontario Ministry of Training, toward your goal of becoming a patissier. Reinforcing
Colleges and Universities, the skills learned in levels I and II, you will also
an apprenticeship is the experience Specialty Cakes, Petits Fours, Almond
best way to continue your Paste, Gum Paste, Sugar Work and Chocolate.
journey on a promising
You can earn your official Red Seal certification as a
career path. Upon
Baker/Patissier from the Ministry of Training, Colleges and
completion, apprentices
Universities by completing on-the-job and classroom
return to industry more
training under the sponsorship of a registered employer.
confident and with an
updated skill set that prepares them for greater job EXPERIENTIAL LEARNING
opportunities.
Apprenticeship
If you already have practical experience as a baker or
patissier, you can: YOUR FIELD STUDY OPTIONS
• Build upon your work experience. Apprenticeship training is an agreement between a person
• Experience hands-on training. wishing to learn a skill and an employer who can provide
• Learn the related theory in an innovative program that the environment for skills training. Administered by the
fits your work schedule. Apprenticeship Client Services Branch of the Ontario
• Get the qualifications you need without taking a long- Ministry of Training, Colleges and Universities.
term absence from your job.
Baker/patissier apprentices learn a skilled occupation by
combining in-school courses with paid on-the-job training.
There are three levels of in-school training (H600, H606

and H604) in our Baker/Patissier Apprenticeship program:
REQUIRED COURSES YOUR CAREER

H600 BAKER APPRENTICESHIP – BASIC George Brown College has an international reputation for
Code Course Name producing talented and creative baking and pastry
graduates who are working on the cutting edge of the
HOSF6161 Sanitation, Safety and Equipment industry all around the world. This program gives you all
HOSF6162 Communications – Basic the preparation you need to write the exam for official Red
HOSF6163 Calculations – Basic Seal certification as a Baker/Patissier from the Ministry of
HOSF6153 Basic Nutrition Training, Colleges and Universities (MTCU).
HOSF6165 Ingredients
Once you pass the certification exam, you can pursue a
HOSF6166 Fermentation and Related Theory – Basic rewarding career in a commercial bakery, hotel, catering
Fermentation and Related Application – company, or one of a countless number of specialty
HOSF6167
Basic bakeries, pastry stores, and specialty shops. You can even
HOSF6168 Cookies and Related Theory – Basic combine the skills you've learned with your entrepreneurial
HOSF6169 Cookies and Related Application – Basic spirit and start your own business.
HOSF6170 Pastry and Related Theory ADMISSION REQUIREMENTS
HOSF6171 Pastry and Related Application
Bakery Formulas and Bake Shop Applicants are selected on the basis of their academic
HOSF6172 achievement, including the required courses, and any other
Calculations Theory
Bakery Formulas and Bake Shop selection criteria outlined below.
HOSF6173
Calculations Application
• Ontario Secondary School Diploma or equivalent**
H606 BAKER APPRENTICESHIP – ADVANCED • Grade 12 English (C or U)
• Grade 11 Math (M or U) or Grade 12 (C or U)
Code Course Name • You must be registered as an apprentice with the
HOSF6181 Communications – Advanced Ministry of Training, Colleges and Universities (MTCU)
HOSF6182 Calculations – Advanced and have a registered employer sponsor.
HOSF6183 Bakery Management ** Mature Student status (19 years of age or older)
Fermentation and Related Theory –
HOSF6184 COURSE EXEMPTIONS
Advanced
Fermentation and Related Application – Certain Ontario Academic Credit (OAC), college or
HOSF6185
Advanced university credits may qualify you for course exemptions.
HOSF6186 Decorating and Related Theory Many courses are also eligible for prior learning
assessment, based on your previous education and
HOSF6187 Decorating and Related Application
experiential learning. Please visit
HOSF6188 Cakes and Related Theory georgebrown.ca/transferguide for more information.
HOSF6189 Cakes and Related Application
HOSF6190 Cookies and Related Theory – Advanced HOW DO I APPLY TO THE PROGRAM
Cookies and Related Application –
HOSF6191 You must be registered as a Baker/Patissier apprentice
Advanced
with the Ministry of Training, Colleges and Universities and
HOSF6192 Pastry, Desserts and Related Theory
have a registered employer sponsor. You must also have
HOSF6193 Pastry, Desserts and Related Application an Ontario Secondary School Diploma with credits at or
above the general level, or qualify for mature student
H604 PATISSIER APPRENTICESHIP
status.
Code Course Name
Take the first step toward your future.
HOSF6018 Specialty Cakes
HOSF6019 Pastries and Petits Fours
HOSF6020 Decorating
HOSF6021 Desserts
HOSF6022 Almond Paste
HOSF6023 Gum Paste
HOSF6024 Sugar Work
HOSF6025 Chocolate and Couverture
HOSF6026 Specialty Seasonal Products
HOSF6027 Wedding Cakes
D’Oyen Christie, LINKS REFERENCE

Graduate 1990 1
https://www.ontario.ca/page/apprenticeship-ontario
D’Oyen Christie is 2
a graduate of the
Baker/Patissier George Brown College is continually striving to improve its
apprenticeship programs and their delivery. The information contained in
program. As an this calendar is subject to change without notice. It should
Executive Pastry not be viewed as a representation, offer or warranty.
Chef with Fairmont Students are responsible for verifying George Brown
for almost 20 College admission, graduation, and fee requirements as
years, D'Oyen well as any requirements of outside institutions, industry
Christie has made associations, or other bodies that may award additional
dessert for the designations concurrently with, or after completion of, a
Queen; baked a George Brown College program.
cake for British
Columbia's 150th
birthday and
served it to the
Prime Minister; and helped open a hotel in China with a
staff who didn't speak English. Currently, at Fairmont
Vancouver, Christie spent 11 years at the Empress in
Victoria, where he was in charge of the team making
pastries and sweets for the hotel's famous afternoon
tea, served to 115,000 annually. Committed to giving
back, Christie now trains and mentors apprentices and
teaches pastry classes to hotel guests.
HEALTH POLICY
Students should be aware that various allergens including
nuts, dairy and shellfish are routinely used in practical labs.
CONTACT US
ADMISSIONS
For admission requirements and fees, see your local
Ministry of Training, Colleges and Universities
(Apprenticeship) office. Visit the Toronto office at 625
Church St. or call 416-326-5800.
Baker/Patissier Apprentice Program (H600)
chefschool@georgebrown.ca.
ordinator:
Brenda Torrens, Program Co-ordinator
Email: btorrens@georgebrown.ca
1-877-515-5559) or long distance 1-800-265-2002.
VISIT OUR CAMPUS

Brown College.
Sign up for our Open House Discovery Day.2
BAKING - PRE-EMPLOYMENT PROGRAM (H108)

PROGRAM Baking – Pre-Employment TUITION
NAME
$5,174.00 * †
COURSE CODE H108
SCHOOL Chef School
ADDITIONAL COST
CENTRE Hospitality and Culinary Arts * Amounts listed are the total of tuition, materials, student service
and ancillary fees for the first two semesters of programs starting in
Fall 2019. Fees are subject to change for programs starting in Fall
DURATION 1 year (2 semesters) 2020 and at later dates.
EXPERIENTIAL We believe in learning by doing and that is
† ADDITIONAL COST
programs. Description Cost
Uniform $290
STARTING January
MONTH Knives and small wares $500-$700
CREDENTIAL Ontario College Certificate Manuals and books $400

Black safety shoes $110-$160
YEAR OF 2020-2021
STUDY
** First semester material fee includes the Gisslen Professional
METHOD OF FT Baking e-text.
STUDY
** Second semester material fee includes the Nutrition e-text.
APPLY TO Ontario Colleges1
International students: Visit the International Fees and Related
PART TIME STUDY OPTIONS

Do you work during the day? Are you looking for a flexible
schedule or do you need to make up a course? Continuing
Education offers this complete certificate in evening and
weekend courses throughout the year. When you complete
this certificate through Continuing Education, you are
eligible to apply for advanced standing and enter into the
second year of the Baking and Pastry Arts Management
full-time program.
Please visit coned.georgebrown.ca for details or contact

cehospitality@georgebrown.ca or 416-415-5000, ext. 2517.
If you want to work as a baker or pastry chef, this is where We believe in learning by doing and that is why we have
you start. This one-year certificate program will help you incorporated work integrated learning opportunities into all
launch a career in baking and pastry arts. You’ll learn all CHCA programs.
the basics of pastry, cakes and decorating through hands-
on training and classroom learning. You’ll also gain YOUR FIELD STUDY OPTIONS
specialized knowledge in areas such as artisanal breads, As part of the program you will practice your skills by
chocolate techniques and fermentation, as well as menu completing a work integrated learning opportunity in our
management and nutrition. student-run Café. Students will complete 35 hours
including weekends as this models our café business
Program Schedule operation. This valuable work experience can be added to
your resume.
The schedule for the Baking – Pre-Employment program
currently operates from Monday to Friday. Note: some
classes may begin at 7 a.m. and others may run until 10
p.m.
CHCA students can also participate in several short study (Mathematics for Hospitality). COMM 1003/CESL 1003 and
abroad opportunities. Our options change often, but in MATH1000 do not count as courses required for
recent years have included Peru, Europe, Spain, Costa graduation and you will be charged for these extra courses.
Rica, India, Thailand and trips across Canada. Some trips Please visit assessment.georgebrown.ca for more
are purely experiential learning, while others provide you information.
with the opportunity to receive credit for a course in your
program. YOUR CAREER
PROGRAM STANDARDS AND LEARNING This program gives you the fundamental skills needed for
OUTCOMES an exciting and rewarding career in areas such as:
The graduate has reliably demonstrated the ability to: • Large bakery production
• Hotel pastry departments
1. Identify the workings and the effects of ingredients on • Catering companies
one another and predict how the end product will be • Any of the countless bakeries, specialty cake and
affected. pastry shops located all over the world
2. Perform problem-solving and troubleshoot recipes. You can even combine the skills you’ve learned with your
3. Perform basic techniques involved in the daily entrepreneurial spirit and start your own business.
production of a bakery or pastry shop.
4. Recognize and produce both classical and modern FUTURE STUDY OPTIONS
baked goods.
5. Apply food safety principles and practices as identified As a graduate from any culinary or baking and pastry
by the local health unit. management program in Ontario (or one-year certificate
6. Apply basic mathematical principles and recipe program with one year of industry experience), you are
conversions, bakery formulations and percentages. eligible to apply for our Advanced French Patisserie
7. Practice skills used in the daily operation of a bakery, postgraduate program (H413)3.
including cost controls, food cost, percentages, labour
cost and inventory controls. Graduates may qualify for direct entry to the second year of
the Baking and Pastry Arts Management diploma
REQUIRED COURSES program. Summer semester graduates may be admitted in
SEMESTER 1 the Fall semester, based on space availability. Please
contact the program co-ordinator for further information.
Code Course Name
Baking and Pastry Arts Theory I (Sanitation ADMISSION REQUIREMENTS
HOSF1094
Certificate included)
Applicants are selected on the basis of their academic
HOSF1093 Baking and Pastry Arts Skills I
achievement, including the required courses, and any other
Emergency First Aid/Heartsaver CPR selection criteria outlined below.
HOSF1146
(Weekend Course)
COMM1007 College English** • Ontario Secondary School Diploma or equivalent**
MATH1102 Mathematics for Hospitality** • Grade 12 English (C or U)
• Grade 11 Math (C, M or U) or Grade 12 (C or U)
GNED General Education Elective
** MATURE STUDENT STATUS (19 YEARS OF AGE OR
SEMESTER 2 OLDER AND NO OSSD)
Code Course Name Mature Students may take the Admissions Assessment4 for
Baking and Pastry Arts Theory II (WHMIS English and Math, OR may consider upgrading to achieve
HOSF1097
Certificate included) the credit(s) needed in English5 and Math6.
HOSF1096 Baking and Pastry Arts Skills II
Please note that George Brown is committed to ensuring
Dessert Menu Management* (Smart Serve
HOSF1224 that applicants will succeed in their program of choice and
meeting the minimum requirements does not guarantee
HOSF2060 Baking & Pastry Production I* admission to the program. Applicants may be required to
Nutrition Fundamentals from a Culinary have grades higher than the minimum requirements stated.
HOSF1255
Perspective
HOST1126 Career Preparation* COURSE EXEMPTIONS
HOSF1206 Cost Control* (hybrid)
College or university credits may qualify you for course
HOST2092 Work Integrated Learning exemptions. Please visit georgebrown.ca/transferguide for
more information.
* 7-week course
** Based on the results of your placement test, you may be INTERNATIONAL STUDENTS
required to take COMM 1003 (English Skills) or CESL 1003
(English Skills – ESL) before progressing to COMM 1007. Visit the International Admissions7 page for more
You may also be required to take MATH 1000 (Math information.
Foundations) before progressing to MATH1102
HEALTH POLICY George Brown College is continually striving to improve its

programs and their delivery. The information contained in
Students should be aware that various allergens including this calendar is subject to change without notice. It should
nuts, dairy and shellfish are routinely used in practical labs. not be viewed as a representation, offer or warranty.
Students should also note that George Brown College is Students are responsible for verifying George Brown
sensitive to religious observances; however, while products College admission, graduation, and fee requirements as
purchased for production and consumption meet all well as any requirements of outside institutions, industry
provincial and federal regulations, they may not meet associations, or other bodies that may award additional
specific dietary laws related to Halal and Kosher foods. designations concurrently with, or after completion of, a
George Brown College program.
CONTACT US
page8.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and
Office at FinAid@georgebrown.ca or visit the Financial Aid
web page10.
BAKING PRE-EMPLOYMENT (H108)
ordinator:
Jennifer Lakhan-D'Souza, Program Co-ordinator
Email: jlakhand@georgebrown.ca
1-877-515-5559) or long distance 1-800-265-2002.
VISIT OUR CAMPUS

Brown College.
LINKS REFERENCE
1
collegeCode=GBTC&programCode=H108&lang=en
2
3
http://www.georgebrown.ca/programs/advanced-french-patisserie-
postgraduate-program-h413/
4
http://www.georgebrown.ca/assessment/admi-pre/
5
http://www.georgebrown.ca/upgrading-credits/english-diploma/
6
http://www.georgebrown.ca/upgrading-credits/math-diploma/
7
8
http://www.georgebrown.ca/admissions/
9
10
11
BAKING AND PASTRY ARTS MANAGEMENT PROGRAM (H113)

PROGRAM Baking and Pastry Arts Management TUITION
NAME
$5,249.00 * †
COURSE CODE H113
SCHOOL Chef School
ADDITIONAL COST
DURATION 2 years (4 semesters) 2020 and at later dates.
LEARNING why all of our programs at CHCA have
† ADDITIONAL COST
incorporated work integrated learning
opportunities. Description Cost
Uniform $290
STARTING September, May
MONTH Knives and small wares $500 - $700
CREDENTIAL Ontario College Diploma Manuals and books $400

Black safety shoes $110 - $160
YEAR OF 2020-2021
STUDY
METHOD OF FT Baking e-text.
STUDY
** Second semester material fee includes the Nutrition e-text.
These skills will make you a sought-after graduate in the

world of high-end bakery and pastry arts. Your classroom
work will include a series of case studies designed to
develop and perfect your baking skills. You will also
complete an industry externship, gaining practical
experience that will give you a real career advantage.
On the business side, you will learn the key skills that are
necessary to run a successful baking operation, including:
• business planning
• leadership and motivation
• sales and marketing
• product packaging, showcasing and distribution
methods
Instruction in industry standards and practices regarding
sanitation and production management is also included.
Under the guidance of top baking professionals, you will
develop core skills and unleash your creativity in a wide Program Schedule
range of specialized areas, including:
The schedule for the Baking and Pastry Arts Management
• chocolate and confections program currently operates from Monday to Friday. Note,
• wedding cakes some classes may begin at 7 a.m. and others may run until
• modern bakery cafe 10 p.m.
• tarts and pastries
• plated desserts
• artisan breads and breakfast pastries
• petits fours, laminated dough and viennoiseries
• ice cream and sorbets
• artisan sugar confections
PART TIME STUDY OPTIONS 7. Develop ongoing personal strategies and plans to
enhance hospitality leadership in a baking and pastry
Do you work during the day? Are you looking for a flexible arts environment.
Education offers the first year of this diploma in evening REQUIRED COURSES
and weekend courses throughout the year. If you choose to
take the first year of this program through Continuing SEMESTER 1
Education, you are eligible to apply for advanced standing Code Course Name
and enter into the second year of the full-time program.
Baking and Pastry Arts Theory I (Sanitation
HOSF1094
For details, please visit coned.georgebrown.ca, email Certificate included)
cehospitality@georgebrown.ca or call 416-415-5000, ext. HOSF1093 Baking and Pastry Arts Skills I
2517. Emergency First Aid/Heartsaver CPR
HOSF1146
(weekend course)
EXPERIENTIAL LEARNING COMM1007 College English**
We believe in learning by doing and that is why all of our MATH1102 Math for Hospitality**
programs at CHCA have incorporated work integrated GNED General Education Elective
learning opportunities.
SEMESTER 2
YOUR FIELD STUDY OPTIONS
Code Course Name
As part of the program, you will complete a unique industry Baking and Pastry Arts Theory II (WHMIS
externship. George Brown works with employers and HOSF1097
industry partners to identify potential work experience HOSF1096 Baking and Pastry Arts Skills II
opportunities. Students are also strongly encouraged to
Dessert Menu Management* (Smart Serve
pursue self-directed industry work experience opportunities HOSF1224
Certificate)
they believe would provide the learning experiences they
value and meet the learning outcomes of the program. HOSF2060 Baking & Pastry Production I*
CHCA students can also participate in several short study HOST1126 Career Preparation*
abroad opportunities. Our options change often, but in Nutrition Fundamentals from a Culinary
recent years have included Peru, Europe, Spain, Costa HOSF1255
Perspective
Rica, India, Thailand and trips across Canada. Some trips HOSF1206 Cost Control* (hybrid)
are purely experiential learning, while others provide you
with the opportunity to receive credit for a course in your SEMESTER 3
program.
Code Course Name
This valuable work experience can be added to your HOSF2032 Baking and Pastry Arts Skills III*
resume. In addition to more formal on-the-job work HOSF2033 Baking and Pastry Arts Theory III*
experience, George Brown College endeavours to provide
learning opportunities with real-world challenges and HOST2065 Industry Externship*
clients. Find out more about field education3 at the Centre HOSF2061 Baking and Pastry Production II*
for Hospitality and Culinary Arts. GNED General Education Elective
PROGRAM STANDARDS AND LEARNING SEMESTER 4

OUTCOMES Code Course Name
The graduate has reliably demonstrated the ability to: HOSF2052 Baking and Pastry Arts Skills IV
HOST1035 Marketing and Entrepreneurship*
1. Research and design a variety of bakery, pastry and
HOST2074 Cheese and Beverage*
confectionary-related products that meet the needs of a
range of food service environments. HOSF2058 Baking and Pastry Arts Theory IV
2. Produce and present a variety of bakery, pastry and HOSF2081 Hospitality Leadership and Communication
confectionary-related products that meet the needs of a GNED General Education Elective
range of food service environments.
3. Apply fundamental nutritional principles, including * 7-week course
recipe modifications, to all aspects of baking ** Based on the results of your placement test, you may be
production, with an awareness of potential allergens required to take COMM 1003 (English Skills) or CESL 1003
and dietary requirements. (English Skills – ESL) before progressing to COMM 1007.
4. Apply effective kitchen management skills in order to You may also be required to take MATH 1000 (Math
responsibly use resources in a baking and pastry Foundations) before progressing to MATH 1102
operation. (Mathematics for Hospitality). COMM 1003/CESL 1003 and
5. Identify effective business practices, including MATH 1000 do not count as courses required for
marketing and cost control in the management of a graduation and you will be charged for these extra courses.
pastry and baking operation. Please visit georgebrown.ca/assessment for more
6. Identify human resource management practices as they information.
relate to the hospitality industry.
General Education Electives Applicants who start in September (Fall) will have a break
during the Spring/Summer term (i.e. they will not be in
YOUR CAREER classes).
George Brown College has an international reputation for Applicants who start in May (Spring) will have a break
producing talented and creative baking and pastry during the Winter term (i.e. they will not be in classes).
graduates who are working at the cutting edge of the
industry all around the world. You can begin a rewarding * There is no fast-track option for this program
career in a commercial bakery, hotel, catering company or
one of the countless bakeries, specialty cake and pastry
shops located all over the world. You can even combine “I really enjoyed the quality of teaching from the
the skills you’ve learned with your entrepreneurial spirit and instructors. Every day, I learned something new. The
start your own business. program gave me a solid background to build on.”
D’oyen Christie (Graduate, Baking and Pastry Arts
FUTURE STUDY OPTIONS Management)
As a graduate from any culinary or baking and pastry

management program in Ontario (or one-year certificate HEALTH POLICY
program with one year of industry experience), you are
eligible to apply for our Advanced French Patisserie Students should be aware that various allergens including
postgraduate program (H413)4. nuts, dairy and shellfish are routinely used in practical labs.
ADMISSION REQUIREMENTS sensitive to religious observances; however, while products
Applicants are selected on the basis of their academic provincial and federal regulations, they may not meet
achievement, including the required courses, and any other specific dietary laws related to Halal and Kosher foods.
selection criteria outlined below.
CONTACT US
• Ontario Secondary School Diploma or equivalent** DOMESTIC STUDENT ADMISSIONS
• Grade 12 English (C or U) For inquiries about domestic admission requirements,
• Grade 11 Math (C, M or U) or Grade 12 (C or U) admission deadlines or the admissions process, please
Applicants may also qualify for admission to this program contact the Admissions Office at
through completion of the Hospitality Services (Pre- admissions@georgebrown.ca or visit the Admissions web
Hospitality) program (H101) with an overall grade point page9.
average of 3.0. There are a limited number of seats INTERNATIONAL STUDENT ADMISSIONS
available and admission is not guaranteed. For inquiries about international admission requirements,
** MATURE STUDENT STATUS (19 YEARS OF AGE OR international students, please contact the International
OLDER AND NO OSSD) Centre at international@georgebrown.ca or visit the
Mature Students may take the Admissions Assessment5 for International Application Process web page10.
English and Math, OR may consider upgrading to achieve FINANCIAL/FEES
the credit(s) needed in English6 and Math7.
Please note that George Brown is committed to ensuring Office at FinAid@georgebrown.ca or visit the Financial Aid
that applicants will succeed in their program of choice and web page11.
meeting the minimum requirements does not guarantee BAKING AND PASTRY ARTS MANAGEMENT (H113)
admission to the program. Applicants may be required to For general Chef School inquiries, please contact
have grades higher than the minimum requirements stated. chefschool@georgebrown.ca
COURSE EXEMPTIONS For program curriculum inquiries, please contact the Co-
ordinator:
College or university credits may qualify you for course Jennifer Lakhan-D'Souza, Program Co-ordinator
exemptions. Please visit georgebrown.ca/transferguide for Email: jlakhand@georgebrown.ca
more information. For more information about George Brown College, you
INTERNATIONAL STUDENTS 1-877-515-5559) or long distance 1-800-265-2002.
Visit the International Admissions8 page for more VISIT OUR CAMPUS
information.
SPECIAL REQUIREMENTS learn more about your area of interest, get a first-hand look
Please note: Brown College.
LINKS REFERENCE
1
2
3
4
5
6
7
8
9
10
11
12
George Brown College is continually striving to improve its

this calendar is subject to change without notice. It should
not be viewed as a representation, offer or warranty.
well as any requirements of outside institutions, industry
designations concurrently with, or after completion of, a
COOK APPRENTICE PROGRAM (H601)

PROGRAM Cook Apprentice Program TUITION
NAME
$678.00 (Classroom fee)* +
COURSE CODE H601
SCHOOL Chef School
ADDITIONAL COST
CENTRE Hospitality and Culinary Arts * Amounts listed is for one level of the program starting in fall 2019.
Fees are subject to change for programs starting in fall 2020 and at
later dates.
DURATION 2 - 5 years
Additional Cost (subject to change)
EXPERIENTIAL Apprenticeship
LEARNING
Description Cost
STARTING Open enrolment Uniform $290
MONTH
Knives and small wares $500 - $700
CREDENTIAL George Brown College Certificate
Books $400 - $600
YEAR OF 2020-2021 Black safety shoes $110 - $160
STUDY
METHOD OF FT +fees for this program do not include Gisslen Professional Cooking
STUDY e-text and other textbooks.
APPLY TO An apprenticeship is a pathway to a rewarding
career. Visit Apprenticeship in Ontario1 to
learn more. This program is not eligible for OSAP funding.
There are two levels of in-school training (H601 and H607)

in the Cook Apprenticeship program:
• Level I: Learn the fundamental culinary skills and

theories required to be a cook in a modern kitchen.
There will also be a focus on management practices
such as kitchen management and business
development.
• Level II: Develop advanced culinary skills, as well as
the management practices required to become a leader
in the kitchen.
You can earn your official Red Seal certification as a Cook
from the Ministry of Training, Colleges and Universities by
completing on-the-job and classroom training under the
sponsorship of a registered employer.
Apprenticeship training is an agreement between a person EXPERIENTIAL LEARNING

wishing to learn a skill and an employer who can provide
Apprenticeship
the environment for skills training. Administered by the
Apprenticeship Client Services Branch of the Ontario YOUR FIELD STUDY OPTIONS
Ministry of Training, Colleges and Universities, an
apprenticeship is the best way to continue your journey on Apprenticeship training is an agreement between a person
a promising career path. Upon completion, apprentices wishing to learn a skill and an employer who can provide
return to the industry more confident and with an updated the environment for skills training. Administered by the
skill set that prepares them for greater job opportunities. Apprenticeship Client Services Branch of the Ontario
Ministry of Training, Colleges and Universities.
If you already have practical experience as a cook, you
can:
• Build upon your work experience.

• Experience hands-on training and learn the related
theory in an innovative program that fits within your
work schedule.
• Get the qualifications you need without taking a long-
term absence from your job.
Cook apprentices learn a skilled occupation by combining
in-school courses with paid on-the-job training.
REQUIRED COURSES HOW DO I APPLY TO THE PROGRAM

H601 COOK APPRENTICESHIP – BASIC You must be registered as a Cook Apprentice with the
Code Course Name Ministry of Training, Colleges and Universities (MTCU). and
have a registered employer sponsor and at least one year
HOSF6161 Sanitation, Safety and Equipment of industry experience. You must also have an Ontario
HOSF6143 Basic Nutrition Secondary School Diploma with credits at or above the
HOSF6123 Business Development – Basic general level, or qualify for mature student status.
HOSF6124 Kitchen Management – Basic
HOSF6125 Food Theory – Basic
HEALTH POLICY
HOSF6126 Culinary Techniques – Basic Students should be aware that various allergens including
HOSF6127 Bake Theory nuts, dairy and shellfish are routinely used in practical labs.
HOSF6128 Techniques of Baking – Basic Students should also note that George Brown College is
H607 COOK APPRENTICESHIP – ADVANCED purchased for production and consumption meet all
Code Course Name specific dietary laws related to Halal and Kosher foods.
HOSF6133 Business Development – Advanced
HOSF6134 Kitchen Management – Advanced
CONTACT US
HOSF6135 Food Theory – Advanced ADMISSIONS
HOSF6136 Culinary Techniques – Advanced For admission requirements and fees, see your local
HOSF6138 Techniques of Baking – Advanced Ministry of Training, Colleges and Universities
(Apprenticeship) office. Visit the Toronto office at 625
YOUR CAREER Church St. or call 416-326-5800.
Cook Apprentice Program (H601)
George Brown College has an international reputation for For general Chef School inquiries, please contact
producing talented and creative culinary graduates who are chefschool@georgebrown.ca.
working on the cutting edge of the industry all around the For program curriculum inquiries, please contact the Co-
world. Many of our Cook Apprentice graduates have gone ordinator:
on to higher levels of chef certification and prestigious Brenda Torrens, Program Co-ordinator
positions in the industry. This program gives you all the Email: btorrens@georgebrown.ca
preparation you need to write the exam for official Red Seal For more information about George Brown College, you
certification as a Cook from the Ministry of Training, may also call the Contact Centre at 416-415-2000 (TTY
Colleges and Universities (MTCU). 1-877-515-5559) or long distance 1-800-265-2002.
Once you pass the certification exam, you'll be ready to VISIT OUR CAMPUS
pursue a rewarding career as a cook in restaurants, hotel Join us for Discovery Day, where you will learn more about
dining rooms, cafés, hospitals, clubs and resorts, spas and your area of interest, get a first-hand look at our facilities
catering companies. and meet with representatives from George Brown College.
ADMISSION REQUIREMENTS
LINKS REFERENCE
Applicants are selected on the basis of their academic
achievement, including the required courses, and any other 1
https://www.ontario.ca/page/apprenticeship-ontario
selection criteria outlined below. 2
• Ontario Secondary School Diploma or equivalent** George Brown College is continually striving to improve its
• Grade 12 English (C or U) programs and their delivery. The information contained in
• Grade 11 Math (M or U) or Grade 12 (C or U) this calendar is subject to change without notice. It should
• You must be registered as an apprentice with the not be viewed as a representation, offer or warranty.
Ministry of Training, Colleges and Universities (MTCU) Students are responsible for verifying George Brown
and have a registered employer sponsor. College admission, graduation, and fee requirements as
** Mature Student status (19 years of age or older) well as any requirements of outside institutions, industry
COURSE EXEMPTIONS designations concurrently with, or after completion of, a
Certain Ontario Academic Credit (OAC), college or
university credits may qualify you for course exemptions.
Many courses are also eligible for prior learning
assessment, based on your previous education and
experiential learning. Please visit
georgebrown.ca/transferguide for more information.
CULINARY ARTS - ITALIAN PROGRAM (POSTGRADUATE) (H411)

PROGRAM Culinary Arts – Italian TUITION
NAME
$11,733.00 * ‡
COURSE CODE H411
SCHOOL Chef School
ADDITIONAL COST
CENTRE Hospitality and Culinary Arts * Amounts listed are the total of tuition, ancillary fees, student
service and materials (includes daily classes, tours and
accommodation at ALMA Cooking School†) for the three semesters
DURATION 3 semesters of programs starting in fall 2019. Fees are subject to change for
EXPERIENTIAL We believe in learning by doing and that is programs starting in fall 2020 and at later dates.
LEARNING why we have incorporated work integrated ‡
learning opportunities into all CHCA Additional Cost
programs.
Description Cost
STARTING May
MONTH Uniform $290
Knives and small wares $500-$700
CREDENTIAL Ontario College Graduate Certificate
Italian language books and $150
YEAR OF 2020-2021 manuals
STUDY
METHOD OF FT †
Airfare to Italy (approximate) $1,400-$1,800
STUDY
1 Visa fee (approximate) $75-$85
APPLY TO Ontario Colleges
†(approximate) based on exchange rate, applicable taxes, double
occupancy & airport transfer. Fees do not include transfer costs to
placements. Students must also pay a 200 Euro damage deposit on
ALMA accommodation, refundable upon checking out.
** First semester material fee includes Culinary & Bake manuals.

Through this program, you will: To get a taste of this exciting program, check out our
interactive Culinary Arts – Italian flipbook3.
• Experience hands-on learning in both Canada and Italy
with the pre-eminent Italian chef professors in the Program Schedule
country.
• Build your knowledge of Italian culinary traditions and The schedule for the Culinary Arts – Italian postgraduate
embrace emerging trends in Italian cuisine. program currently operates from Monday to Friday.
• Benefit from our partnership with ALMA, the world-
famous Scuola Internazionale di Cucina Italiana, near Note: some classes may begin at 7 a.m. and others may
Parma, Italy, which is one of Italy’s finest chef schools. run until 10 p.m.
• Experience the vineyards, cheese producers and local
markets of Italy as your open-air classroom. PART TIME STUDY OPTIONS
• Study in some of the best restaurants and hotels in Italy
George Brown College also offers evening courses in
where you will get attention, training and an inspiring
Culinary Arts. For the Continuing Education Course Guide,
experience.
visit the Culinary Arts section at coned.georgebrown.ca or
You will put theory into practice as you are showcased contact cehospitality@georgebrown.ca or 416-415-5000,
alongside Italian top talent and serve discerning urban ext. 2517.
diners in the heart of Toronto’s culinary scene. After your
experiences in Italy, showcase what you’ve learned at The EXPERIENTIAL LEARNING
Chefs' House, George Brown's signature restaurant.
This program has a long-standing reputation for excellence incorporated work integrated learning opportunities into all
among Italian restaurateurs in Toronto and beyond, which CHCA programs.
will make you a sought-after employee when you graduate.
“Che bello.”
YOUR FIELD STUDY OPTIONS SEMESTER 2 (SEMESTER IN ITALY)
Study in some of the best restaurants and hotels in Italy Code Course Name
where you will get attention, training and an inspiring HOSF1164 Italian Externship – Stage (12 weeks)
experience. George Brown works with employers and HOSF4016 Italian Culinary Cuisine Concepts
industry partners to identify potential work experience HOSF4017 Fundamentals of Italian Cooking II
pursue self-directed industry work experience opportunities HOSF4018 Italian Product Knowledge
SEMESTER 3
value and meet the learning outcomes of the program. This
valuable work experience can be added to your resume. Code Course Name
HOSF1170 The Slow Food Experience
CHCA students can also participate in several short study
abroad opportunities. Our options change often, but in Integrated Marketing Management for
HOSF1173
recent years have included Peru, Europe, Spain, Costa Restaurant Operations
Rica, India, Thailand and trips across Canada. Some trips Fundamentals of Italian Cooking II -
HOSF1174
are purely experiential learning, while others provide you Capstone Evaluation
with the opportunity to receive credit for a course in your
program. The course curriculum is continually being enhanced and
courses may be modified. Changes are pending Ministry
In addition to more formal on-the-job work experience, approval. Please check georgebrown.ca for the most up-to-
George Brown College endeavours to provide learning date information.
opportunities with real-world challenges and clients. Find General Education Electives
out more about field education4 at the Centre for Hospitality
and Culinary Arts. YOUR CAREER
PROGRAM STANDARDS AND LEARNING A knowledge of Italian

OUTCOMES cooking opens up an
abundance of opportunities
The graduate has reliably demonstrated the ability to: in Toronto, which has the
largest Italian population of
1. Create and implement an authentic Italian menu any city outside Italy, and
including food preparation and service, and the around the world. Wherever
selection of wines that reflect the regional differences you go, there are Italian
found in Italy. restaurants, many specializing in one of the regional
2. Converse in basic Italian and use the correct Italian variations of Italian cuisine. All these options mean you’ll
terminology within a culinary operation. have a dynamic and varied career.
3. Identify, assess and select appropriate food products
for authentic Italian Cuisine. ADMISSION REQUIREMENTS
4. Integrate into the Italian culture through the use of
language, interpersonal interactions and professional • Diploma or Bachelor's Degree in Culinary Management
conduct. OR
5. Prepare Italian cuisine within Canadian and EU Health,
Safety and Nutrition regulations, standards, guidelines • One-year certificate in Culinary Skills program or
and processes. Advanced Cook certification AND a minimum of one-
6. Develop and present a marketing plan for a restaurant year relevant work experience (resume and references
consistent with regional demographics and culture. required)
OR
REQUIRED COURSES
SEMESTER 1 • A Diploma or Bachelor's Degree in an unrelated field
AND a minimum of one-year full-time relevant work
Code Course Name experience (resume and references required)
Italian Art and Culture: A Culinary ENGLISH LANGUAGE PROFICIENCY
HOSF1150
Perspective
HOSF1151 Italian Language Applicants with international transcripts who do not provide
English language proficiency test results must test at the
Fundamentals of Italian Cooking – Theory
HOSF1152 College level in the George Brown College English
and Practical
assessment to be considered for admission.
HOSF1153 Dynamics of Italian Food and Wine
HOSF1154 Italian Pastry Please visit georgebrown.ca/englishproficiency for more
details.
COURSE EXEMPTIONS
After deciding to pursue a long-term interest in the
College or university credits may qualify you for course restaurant industry, Sonya Franceschini was
exemptions. Please visit georgebrown.ca/transferguide for immediately drawn to the Culinary Arts – Italian program
more information. at George Brown, the only program in Ontario with an
exclusive partnership with ALMA Scuola di Cucina.
INTERNATIONAL (VISA) STUDENTS The reputation of the George Brown Chef School
5 appealed to her, as did the four-month externship in
Visit the International Admissions page for more
Italy that comprises the second semester of the
information.
program.
After being accepted into the program and starting
school, Sonya was struck by how small and well
organized the classes were. “It was a highly
professional atmosphere,” she says. “And because it’s a
postgraduate program, everyone was really enthusiastic
to be there.”
Sonya Franceschini (Graduate 2003, Culinary Arts –
Italian)
"Never would I have thought that this program would
change my life forever. Till this day I recommend this
program to people who are willing to push themselves
to the limit as a cook. When this program started, it was
a non-stop push, from high-intensity cooking classes to
language building and wine tasting. I always refer to it
as 'cooking boot camp,' which is what I needed as a
young cook. Chef Tomaselli was the perfect person to
break me down and mould me to be prepared for my
journey to come.
The second semester consisted of working four months
in Italy, spending the first three weeks in ALMA Scuola
di Cucina where we learned how to cook classic and
modern Italian food from some of the best chefs in Italy.
It was no joke when we were in the kitchen; the quality
of products was amazing, which is why food was taken
so seriously when we would cook. The passion, love
and emotion from not just the chefs but the people there
were amazing to witness. Our class was also lucky to
visit wineries, farms, markets and amazing restaurants.
As I returned to Canada to finish my last semester, I
had the chance to work at The Chefs’ House, where I
had the pleasure to work under Chef Bennett, Chef Li
and Chef Fernandes. It was at The Chefs’ House where
I was able to create and execute a four-course tasting
menu inspired by my time in Italy. I couldn’t have asked
for a better place to work for my last placement as I
learned many great things that moulded me into the
cook I am today."
Marvin Palomo (Graduate 2013, Culinary Arts – Italian)
Kathlyne Ross is a
graduate of the
Culinary
Management
Program as well as
the Italian Culinary
Program. She
jokes that she gets
paid to eat and
travel, but the
Loblaw Vice-
President takes her
role as taste
trendsetter
seriously travelling

sensitive to religious observances; however, while products College admission, graduation, and fee requirements as
purchased for production and consumption meet all well as any requirements of outside institutions, industry
provincial and federal regulations, they may not meet associations, or other bodies that may award additional
CONTACT US
page6.
FINANCIAL/FEES
web page8.
CULINARY ARTS - ITALIAN (H411)
ordinator:
Dario Tomaselli, Program Co-ordinator
Email: dtomasel@georgebrown.ca
1-877-515-5559) or long distance 1-800-265-2002.
VISIT OUR CAMPUS

Brown College.
LINKS REFERENCE
1
2
3
http://www.georgebrown.ca/flipbook/chca/H411/index.html
4
5
6
7
8
9
CULINARY MANAGEMENT – NUTRITION PROGRAM (H119)

PROGRAM Culinary Management – Nutrition TUITION
NAME
$5,909.00 * †
COURSE CODE H119
SCHOOL Chef School
ADDITIONAL COST
CENTRE Hospitality and Culinary Arts † Additional Cost
LOCATION St. James Campus Description Cost
DURATION 2 years (4 semesters) Uniform $290
EXPERIENTIAL We believe in learning by doing and that is Knives and small wares $500-$700
LEARNING why we have incorporated work integrated Textbooks $700**
learning opportunities into all CHCA Field trips $100
programs.
STARTING September
MONTH * Amounts listed are the total of tuition, materials, student service
CREDENTIAL Ontario College Diploma and ancillary fees for the first two semesters of programs starting in
YEAR OF 2020-2021 2019 and at later dates.
STUDY
METHOD OF FT ** First-semester material fee includes the Gisslen Professional
STUDY Cooking e-text and Grosvenor Nutrition e-text.
APPLY TO Ontario Colleges1 International students: Visit the International Fees and Related
You have a passion for food, cooking, and health and EXPERIENTIAL LEARNING
realize that people are becoming more concerned about
nutrition and lifestyle. You can incorporate culinary skills We believe in learning by doing and that is why we have
and nutrition as you train for a rewarding career in the incorporated work integrated learning opportunities into all
Culinary Management – Nutrition program. CHCA programs.
In this two-year diploma program, you will learn how to YOUR FIELD STUDY OPTIONS
work in a variety of environments including the food service You will complete a seven-week industry externship
industry to meet the demands of increasingly health- placement in your final semester. George Brown works with
conscious consumers. This program combines instruction employers and industry partners to identify potential work
in culinary techniques, food service management, experience opportunities. Students are also strongly
ingredient knowledge, healthy recipe, menu, and food encouraged to pursue self-directed industry work
product development with the latest advances in the field of experience opportunities they believe would provide the
nutrition. You'll learn in a dynamic setting that includes learning experiences they value and meet the learning
demonstrations, lectures, and hands-on culinary practice. outcomes of the program.
You will also complete a seven-week industry externship This valuable work experience can in turn be added to your
placement in your final semester, which will give you a resume. In addition to more formal on-the-job work
great head start as you begin your career. experience, George Brown College endeavours to provide
learning opportunities with real-world challenges and
Program Schedule
clients. Find out more about field education3 at the Centre
The schedule for the Culinary Management – Nutrition for Hospitality and Culinary Arts.
program currently operates from Monday to Friday. Note:
some classes may begin at 7 a.m. and others may run until CHCA students can also participate in several short study
10 p.m. abroad opportunities. Our options change often, but in
recent years have included Peru, Europe, Spain, Costa
PART TIME STUDY OPTIONS Rica, India, Thailand and trips across Canada. Some trips
George Brown Continuing Education offers a variety of with the opportunity to receive credit for a course in your
Hospitality and Tourism courses and certificates. See the program.
Continuing Education Course Guide at
coned.georgebrown.ca or contact
cehospitality@georgebrown.ca or 416-415-5000, ext. 2517.
PROGRAM STANDARDS AND LEARNING REQUIRED COURSES

OUTCOMES
SEMESTER 1
The graduate has reliably demonstrated the ability to:
Code Course name
1. Provide advanced culinary planning, preparation, and Theory of Food 1 (Sanitation Certificate
HOSF1029
presentation for a variety of food service environments included)
using a range of classical and contemporary HOSF1294 Nutrition And Wellness
techniques. HOSF1229 Nutrition Analysis and Food Labelling
2. Apply basic and advanced food and bake science to HOSF1247 Culinary Nutrition Skills – Foundations*
food preparation to create the desired end product.
3. Contribute to and monitor adherence of others to the HOSF1248 Culinary Nutrition Skills – Essentials*
provision of a well-maintained kitchen environment and Emergency First Aid/Heartsaver CPR
HOSF1146
to the service of food and beverage products that are (weekend course)
free from harmful bacteria or other contaminants, MATH1102 Mathematics for Hospitality**
adhering to health, safety, sanitation and food handling COMM1007 College English**
regulations. GNED General Education Elective
4. Ensure the safe operation of the kitchen and all aspects
of food preparation to promote healthy workspaces, SEMESTER 2
responsible kitchen management and efficient use of
resources. Code Course name
5. Create menus that reflect knowledge of nutrition and HOSF1257 Nutrition and Culture
food ingredients, promote general health and well- HOSF1191 Culinary Nutrition Skills – Desserts
being, respond to a range of nutritional needs and
HOSF1249 Culinary Nutrition Skills – Cultures I*
preferences, and address modifications for special
diets, food allergies, and intolerances, as required. HOSF1250 Culinary Nutrition Skills – Cultures II*
6. Apply business principles and recognized industry HOSF1226 Introduction to the Science of Food
costing and control practices to food service operations Food, Beverage and Labour Cost Control
to manage and promote a fiscally responsible HOST1005
(Hybrid)
operation. Advanced Sanitation (WHMIS Certificate
7. Apply knowledge of sustainability, ethical and local food HOSF2040
included)
sourcing, and food security to food preparation and
HOST 1126 Career Preparation*
kitchen management, recognizing the potential impacts
on food production, consumer choice, and operations GNED General Education Elective
within the foodservice industry.
8. Select and use technology, including contemporary SEMESTER 3
kitchen equipment, for food production and promotion. Code Course name
9. Perform effectively as a member of a food and HOSF1156 Nutrition for Life
beverage preparation and service team and contribute
to the success of a food-service operation by applying HOSF2036 Menu Applications
self-management and interpersonal skills. HOSF2037 Introduction to Quality Assurance
10. Develop strategies for continuous personal and HOSF2069 Culinary Nutrition for Life I*
professional learning to ensure currency with and HOSF2056 Introduction to Industry Research Project
responsiveness to emerging culinary techniques, HOSF2081 Hospitality Leadership and Communication
regulations, and practices in the foodservice industry.
11. Contribute to the development of marketing strategies HOSF2070 Culinary Nutrition for Life II*
that promote the successful operation of a food service
SEMESTER 4
business.
12. Contribute to the business management of a variety of Code Course name
food and beverage operations to foster an engaging HOSF1159 Chef’s Kitchen*
work environment that reflects service excellence.
Fundamentals of Wine and Service* (Smart
HOSF2041
Serve Certificate included)
HOSF2042 Quantity Cooking for Nutrition Issues*
HOSF2043 Nutrition Issues*
Culinary Industry Research and
HOSF2057
Development* (Interactive Lab)
HOSF2075 Industry Externship*
General Education Electives

YOUR CAREER Please note that George Brown is committed to ensuring

that applicants will succeed in their program of choice and
You will be on your way to a fulfilling career in a variety of meeting the minimum requirements does not guarantee
organizations focused on food and nutrition. This includes: admission to the program. Applicants may be required to
have grades higher than the minimum requirements stated.
• Restaurants
• Hotels COURSE EXEMPTIONS
• Spas
• Resorts College or university credits may qualify you for course
• Schools exemptions. Please visit georgebrown.ca/transferguide for
• Manufacturers more information.
• Health and fitness facilities
• Seniors' residences and INTERNATIONAL (VISA) STUDENTS
long-term care facilities
Visit the International Admissions8 page for more
• Private Chef
information.
Your training will also provide
you with the skills necessary to start your own business as
an entrepreneur, perhaps as a personal chef. You will have "The H119 program provided me with an opportunity to
the freedom to go in multiple directions with positions acquire the essential culinary skills and nutritional
related to food preparation, menu design, quality education I needed to enter a professional field. The
assurance, and recipe/food concept development. state-of-the-art facilities and knowledgeable and
experienced chefs and teachers further enhanced my
Some of our graduates enjoy rewarding positions as a learning experience."
chef, cook, food service manager, recipe/product Khadija Atcha (Graduate 2013, Culinary Management
developer, entrepreneur or culinary trainer. – Nutrition)
FUTURE STUDY OPTIONS “The Culinary Management – Nutrition program

equipped me with the culinary and scientific knowledge
Postgraduate Study Opportunities and insight to successfully enter a professional food
testing facility. The skills I learned in the program
Food and Nutrition Management Program directly applied to testing and developing food
(Postgraduate) (H402) products.”
Betty Lau (Graduate 2012, Culinary Management –
If you’re a Culinary Management – Nutrition graduate with Nutrition)
a passion for health care and nutrition and a desire to help
others while taking your career to the next level, our one- “Food and nutrition have always been passions of mine.
The Culinary Management – Nutrition program at
year Food and Nutrition Management4 graduate certificate
George Brown College provided a learning experience
program is what you’re looking for.
that helped fuse these two passions into a set of skills
The H402 Food and Nutrition Management program is that would be useful in the emerging industry of food
accredited by the Canadian Society of Nutrition and health.”
Management, which is necessary for employment as a Geremy Capone (Graduate 2011, Culinary
Food and Nutrition Manager in Ontario. Management – Nutrition)
HEALTH POLICY
Applicants are selected on the basis of their academic Students should be aware that various allergens including
achievement, including the required courses, and any other nuts, dairy and shellfish are routinely used in practical labs.
selection criteria outlined below. Students should also note that George Brown College is
• Grade 12 English (C or U)
Applicants may also qualify for admission through
completion of the Hospitality Services (Pre-Hospitality) CONTACT US
program (H101) with an overall grade point average of 3.0.
There are a limited number of seats available and DOMESTIC STUDENT ADMISSIONS
admission is not guaranteed. For inquiries about domestic admission requirements,
** MATURE STUDENT STATUS (19 YEARS OF AGE OR contact the Admissions Office at
OLDER AND NO OSSD) admissions@georgebrown.ca or visit the Admissions web
page9.
Mature Students may take the Admissions Assessment5 for INTERNATIONAL STUDENT ADMISSIONS
English and Math, OR may consider upgrading to achieve

FINANCIAL/FEES
web page11.
CULINARY MANAGEMENT-NUTRITION (H119)
ordinator:
Moira Cockburn, Program Co-ordinator
Email: mcockburn@georgebrown.ca
1-877-515-5559) or long distance 1-800-265-2002.
VISIT OUR CAMPUS

Brown College.
LINKS REFERENCE
1
2
3
4
http://www.georgebrown.ca/programs/food-and-nutrition-management-
program-postgraduate-h402/
5
6
7
8
9
10
11
12

CULINARY MANAGEMENT PROGRAM (H100)

PROGRAM Culinary Management TUITION
NAME
$5,803.00 * †
COURSE CODE H100
SCHOOL Chef School
ADDITIONAL COST
DURATION 2 years (4 semesters) 2020 and at later dates.
EXPERIENTIAL We believe in learning by doing and that is †
LEARNING why we have incorporated work integrated ADDITIONAL COST
programs. Description Cost
STARTING September, January, May Uniform $290
CREDENTIAL Ontario College Diploma Books $400**
YEAR OF 2020-2021 Black safety shoes $110-$160
STUDY
METHOD OF FT Cooking e-text and Nutrition e-text.
STUDY
You’ll learn the skills needed to be a successful chef, cook PART TIME STUDY OPTIONS
or culinary manager from top-notch industry professionals
in our two-year Culinary Management diploma program. In Do you work during the day? Are you looking for a flexible
addition, our special-focus culinary management courses schedule or do you need to make up a course? Continuing
will teach you about emerging culinary trends such as local Education offers the first year of this diploma in evening
sustainable foods, nutrition and international influences. and weekend courses throughout the year. If you choose to
You will develop the interpersonal skills you’ll need to build take the first year of this program through Continuing
a successful career, and the leadership skills you’ll need to Education, you are eligible to apply for advanced standing
run a business. To top it all off, you’ll also complete a in the second year of the full-time program.
unique industry externship program, which will give you a
chance to work with experienced chefs and industry Please visit coned.georgebrown.ca for details or contact
leaders. cehospitality@georgebrown.ca or 416-415-5000, ext. 2517.
This program provides the complete in-school portion of EXPERIENTIAL LEARNING

the Cook Apprenticeship program of the Ministry of We believe in learning by doing and that is why we have
Training, Colleges and Universities. incorporated work integrated learning opportunities into all
CHCA programs.
Program Schedule
YOUR FIELD STUDY OPTIONS
The schedule for the Culinary Management program
currently operates from Monday to Friday. In addition, As part of the program you will complete a 14-week
some classes may begin at 7 a.m. and others may run until industry externship. George Brown works with employers
10 p.m. and industry partners to identify potential work experience
pursue self-directed industry work experience opportunities
value and meet the learning outcomes of the program.
This valuable work experience can in turn be added to your

resume. In addition to more formal on-the-job work
experience, George Brown College endeavours to provide
clients. Find out more about field education3 at the Centre
for Hospitality and Culinary Arts.
CHCA students can also participate in several short study REQUIRED COURSES
abroad opportunities. Our options change often but in
recent years have included Peru, Europe, Spain, Costa SEMESTER 1
Rica, India, Thailand and trips right across Canada. Some Code Course name
trips are purely experiential learning, while others provide
Nutrition Fundamentals from a Culinary
you with the opportunity to receive credit for a course in HOSF1255
Perspective
your program.
HOSF1184 Cafe Production*
PROGRAM STANDARDS AND LEARNING HOSF1185 Fundamentals of Butchery*
OUTCOMES HOSF1202 Culinary Foundations*
The graduate has reliably demonstrated the ability to: HOSF1203 Culinary Essentials*
Theory of Food I (Sanitation Certificate
HOSF1029
1. Provide advanced culinary planning, preparation and included)
presentation for a variety of food service environments Emergency First Aid/Heartsaver CPR
using a range of classical and contemporary HOSF1146
(weekend course)
techniques. COMM1007 College English**
2. Apply basic and advanced food and bake science to
food preparation to create the desired end product. MATH1102 Mathematics for Hospitality**
3. Contribute to and monitor adherence of others to the GNED General Education Elective
provision of a well-maintained kitchen environment and
to the service of food and beverage products that are SEMESTER 2
free from harmful bacteria or other contaminants, Code Course name
adhering to health, safety, sanitation and food handling HOSF1002 Baking and Pastry for Cooks*
regulations.
4. Ensure the safe operation of the kitchen and all aspects HOSF1166 Foods of the World*
of food preparation to promote healthy workspaces, HOSF1204 Culinary Principles*
responsible kitchen management and efficient use of HOSF1205 Culinary Concepts*
resources. Theory of Food II (WHMIS Certificate
5. Create menus that reflect knowledge of nutrition and HOSF1031
included)
food ingredients, promote general health and well-
Food, Beverage and Labour Cost Control
being, respond to a range of nutritional needs and HOST1005
(hybrid)
diets, food allergies and intolerances, as required. HOST1126 Career Preparation
6. Apply business principles and recognized industry Introduction to Service And Menu
costing and control practices to food service operations HOSF1296 Development* (Smart Serve Certificate
to manage and promote a fiscally responsible included)
operation. HOSF1297 The Sustainable Chef*
7. Apply knowledge of sustainability, ethical and local food
sourcing, and food security to food preparation and SEMESTER 3 – STREAM 1
kitchen management, recognizing the potential impacts
Code Course name
on food production, consumer choice and operations
within the foodservice industry. HOSF2064 Human Resources* (online)
8. Select and use technology, including contemporary HOSF2077 Marketing* (online)
kitchen equipment, for food production and promotion. HOSF2076 Industry Mentor/Externship
9. Perform effectively as a member of a food and GNED General Education Elective (online)
beverage preparation and service team and contribute
to the success of a food-service operation by applying SEMESTER 4 – STREAM 2
self-management and interpersonal skills.
10. Develop strategies for continuous personal and Code Course name
professional learning to ensure currency with and HOSF2047 Food for Special Events and Catering
responsiveness to emerging culinary techniques, HOSF2062 Marriage of Food and Wine
regulations, and practices in the foodservice industry. HOSF2048 Essential Flavours of the Modern Kitchen
11. Contribute to the development of marketing strategies
that promote the successful operation of a food service HOSF2081 Hospitality Leadership and Communication
business. Business Entrepreneurship/Menu
HOSF2082
12. Contribute to the business management of a variety of Management
food and beverage operations to foster an engaging GNED General Education Elective
work environment that reflects service excellence.
YOUR CAREER SPECIAL REQUIREMENTS

A world of opportunities awaits you when you graduate. Note: Students who start the program in September have
Toronto alone has more than 9,000 restaurants and 200 the option to fast-track Semester 3 by taking it during
hotels, as well as numerous clubs, resorts, spas and spring/summer then completing Semester 4 and graduating
catering companies. The culinary skills you learn at George within 18 months.
Brown Chef School are in demand by employers across
Canada and internationally, and you will have the chef
training to build a successful career at home or around the
world.
FUTURE STUDY OPTIONS

Graduates of this program may be granted advanced
standing at leading international universities.
Graduates may also be eligible for direct entry into several

George Brown College programs, including Culinary Arts –
Italian4, Food and Nutrition Management5 (additional
Accounting course required), Advanced French Patisserie6 "I am extremely grateful to George Brown College that
and the third year of our Honours Bachelor of Commerce as an international student from Jamaica, I was
(Culinary Management)7 program. (Additional courses exposed to classical, contemporary North American and
required.) South Asian cuisines. I am very grateful for all the
assistance and support provided to me by the chefs and
See georgebrown.ca/transferguide for more information. the staff at the International Centre. I am now working at
the Delta Hotel as an apprentice cook and I couldn’t
ADMISSION REQUIREMENTS have done it without the great mentors at George Brown
College."
Applicants are selected on the basis of their academic Sasekea Shakespeare (Graduate 2016, Culinary
achievement, including the required courses, and any other Management)
 
• Ontario Secondary School Diploma or equivalent** Kathlyne Ross is a
• Grade 12 English (C or U) graduate of the
• Grade 11 Math (C, M or U) or Grade 12 (C or U) Culinary
Applicants not meeting the academic requirements may Management
also qualify for admission through completion of the Program as well as
Hospitality Services (Pre-Hospitality) program (H101) with the Italian Culinary
an overall grade point average of 3.0. There are a limited Program. She
number of seats available and admission is not jokes that she gets
guaranteed. paid to eat and
travel, but the
** MATURE STUDENT STATUS (19 YEARS OF AGE OR Loblaw Vice-
OLDER AND NO OSSD) President takes her
role as taste
Mature Students may take the Admissions Assessment8 for trendsetter
English and Math, OR may consider upgrading to achieve seriously, travelling
the credit(s) needed in English9 and Math10. internationally in
search of new
Please note that George Brown is committed to ensuring flavours and
that applicants will succeed in their program of choice and cuisines.
meeting the minimum requirements does not guarantee Responsible for strategic direction and vision for
admission to the program. Applicants may be required to Loblaw's President's Choice and other private-label
have grades higher than the minimum requirements stated. brands, Ross oversees a team of 35 and 9,000
products. Named one of 25 Women Changing the Way
COURSE EXEMPTIONS We Eat Now by Chatelaine and a Canadian Grocer Star
Woman, Ross is a cheese expert and member of the
Guilde Internationale des Fromagers. Before joining
exemptions. Please visit georgebrown.ca/transferguide for
Loblaw in 2001, Ross worked as a chef in Australia and
more information.
Ontario.
INTERNATIONAL STUDENTS Kathlyne Ross, Graduate 1994/1995

information.
HEALTH POLICY LINKS REFERENCE

1
Students should be aware that various allergens, including https://collegeapply.ontariocolleges.ca/?
nuts, dairy and shellfish, are routinely used in practical collegeCode=GBTC&programCode=H100&lang=en
2
labs. Students should also note that George Brown College http://www.georgebrown.ca/international/futurestudents/tuitionfees/
is sensitive to religious observances; however, while 3
products purchased for production and consumption meet 4
http://www.georgebrown.ca/programs/culinary-arts-italian-postgraduate-
all provincial and federal regulations, they may not meet program-h411/
specific dietary laws related to Halal and Kosher foods. 5
CONTACT US 6
DOMESTIC STUDENT ADMISSIONS 7
http://www.georgebrown.ca/programs/honours-bachelor-of-commerce-
For inquiries about domestic admission requirements, culinary-management-h315/
admission deadlines or the admissions process, please 8
contact the Admissions Office at 9
admissions@georgebrown.ca or visit the Admissions web 10
page12. 11
INTERNATIONAL STUDENT ADMISSIONS http://www.georgebrown.ca/international/futurestudents/howtoapply/
12
For inquiries about international admission requirements, http://www.georgebrown.ca/admissions/
13
permits, visas, accommodations or anything specific to http://www.georgebrown.ca/international/futurestudents/howtoapply/
international students, please contact the International 14
Centre at international@georgebrown.ca or visit the 15
FINANCIAL/FEES George Brown College is continually striving to improve its
For inquiries about OSAP, bursaries, scholarships and programs and their delivery. The information contained in
other financial inquiries, please contact the Financial Aid this calendar is subject to change without notice. It should
Office at FinAid@georgebrown.ca or visit the Financial Aid not be viewed as a representation, offer or warranty.
web page14. Students are responsible for verifying George Brown
CULINARY MANAGEMENT (H100) College admission, graduation, and fee requirements as
For general Chef School inquiries, please contact well as any requirements of outside institutions, industry
chefschool@georgebrown.ca. associations, or other bodies that may award additional
For program curriculum inquiries, please contact the Co- designations concurrently with, or after completion of, a
ordinator: George Brown College program.
Jason Inniss, Program Co-ordinator
Email: jinniss@georgebrown.ca
1-877-515-5559) or long distance 1-800-265-2002.
VISIT OUR CAMPUS

at our facilities and meet with representatives from Chef
School, Centre for Hospitality and Culinary Arts.
CULINARY MANAGEMENT PROGRAM (INTEGRATED LEARNING) (H116)

PROGRAM Culinary Management TUITION
NAME
$7,589.00 * †
COURSE CODE H116
SCHOOL Chef School
ADDITIONAL COST
CENTRE Hospitality and Culinary Arts Description Cost
LOCATION St. James Campus Uniform $290
DURATION 2 years (4 consecutive semesters) Knives and small wares $500-$700
EXPERIENTIAL We believe in learning by doing and that is Books $400**
LEARNING why we have incorporated work integrated Black safety shoes $110-$160
programs. * Amounts listed are the total of tuition, materials, student service
STARTING September, January, May and ancillary fees for the first three semesters of programs starting
MONTH in Fall 2018. Fees are subject to change for programs starting in
Fall 2019 and at later dates. Fees for the fourth semester will be
CREDENTIAL Ontario College Diploma billed separately.
YEAR OF 2020-2021
** First-semester material fee includes the Gisslen Professional
STUDY
Cooking e-text.
METHOD OF FT
STUDY ** Second-semester material fee includes the Nutrition e-text.
APPLY TO 1
Ontario Colleges International students: Visit the International Fees and Related
This program was developed to enable integrated learning In the fourth semester, you will complete your studies with
involving you, the college and our industry partners. It was an integrated 14-week industry residency at one of our
created to meet the immediate industry need for highly leading culinary and hospitality industry partners,
skilled Culinary Management graduates with real-world concurrent with online theory-based courses. The online
kitchen experience and chef training. asynchronous learning forum affords the opportunity for
either local or international placements.
In this program, you will work toward a Culinary
Management diploma in four consecutive semesters. While This integrated program is ideal for self-motivated
this program is designed to deliver the same learning individuals who want to increase their culinary industry
outcomes as Culinary Management (H100)3, you will also employability prospects upon graduation.
benefit from semesters 3 and 4, which are integrated
directly with industry. Program Schedule
In the first semester, you will learn the fundamental culinary The schedule for the Culinary Management (Integrated
skills and theories required to work in a modern kitchen, as Learning) program currently operates from Monday to
well as essential industry employability skills such as Friday. Note: some classes may begin at 7 a.m. and others
communications and mathematics for hospitality. In the may run until 10 p.m.
second semester, you will develop more advanced culinary
skills and broaden your food, wine, and culinary culture PART TIME STUDY OPTIONS
knowledge as you prepare to enter your field placements. George Brown College also offers evening and weekend
courses and certificate programs. See the Continuing
In the third semester, you will experience the culinary
Education Course Guide at coned.georgebrown.ca
industry first-hand during your residency at our state-of-the-
art learning facilities, The Chefs’ House and The Café,
where you will work alongside emerging top talent while
serving a public of discerning urban diners. This We believe in learning by doing and that is why we have
experience is concurrent with in-class and online theory- incorporated work integrated learning opportunities into all
based Chef School courses to support your learning and CHCA programs.
development.
YOUR FIELD STUDY OPTIONS 7. Apply knowledge of sustainability, ethical and local food
sourcing, and food security to food preparation and
In the third semester, you will experience the culinary kitchen management, recognizing the potential impacts
industry first-hand during your residency at our state-of-the- on food production, consumer choice, and operations
art learning restaurant, The Chefs’ House, and at The within the foodservice industry.
Café. 8. Select and use technology, including contemporary
kitchen equipment, for food production and promotion.
In the fourth semester, you will complete your studies with 9. Perform effectively as a member of a food and
an integrated 14-week industry residency at one of our beverage preparation and service team and contribute
leading culinary and hospitality industry partners, to the success of a food-service operation by applying
concurrent with online theory-based courses. self-management and interpersonal skills.
10. Develop strategies for continuous personal and
George Brown works with employers and industry partners
professional learning to ensure currency with and
to identify potential work experience opportunities.
responsiveness to emerging culinary techniques,
Students are also strongly encouraged to pursue self-
regulations, and practices in the food service industry.
directed industry work experience opportunities they
11. Contribute to the development of marketing strategies
believe would provide the learning experiences they value
that promote the successful operation of a food service
and meet the learning outcomes of the program.
business.
CHCA students can also participate in several short study 12. Contribute to the business management of a variety of
abroad opportunities. Our options change often, but in food and beverage operations to foster an engaging
recent years have included Peru, Europe, Spain, Costa work environment that reflects service excellence.
Rica, India, Thailand and trips across Canada. Some trips REQUIRED COURSES
with the opportunity to receive credit for a course in your SEMESTER 1
program.
Code Course name
This valuable work experience can be added to your CMDI 1002 Baking and Pastry for Cooks*
resume. In addition to more formal on-the-job work CMDI 1202 Culinary Foundations*
experience, George Brown College endeavours to provide CMDI 1203 Culinary Essentials*
clients. Find out more about field education4 at the Centre CMDI 1029
included)
for Hospitality and Culinary Arts.
Emergency First Aid/Heartsaver CPR
CMDI 1146
PROGRAM STANDARDS AND LEARNING (weekend course)
OUTCOMES CMDI 1184 Cafe Production*
CMDI 1185 Fundamentals of Butchery*
Introduction to Service and Menu
CMDI 1296
1. Provide advanced culinary planning, preparation, and Development* (Smart Serve Certificate)
presentation for a variety of food service environments CMDI 1297 The Sustainable Chef*
using a range of classical and contemporary COMM 1007 College English**
techniques. MATH 1102 Mathematics for Hospitality**
2. Apply basic and advanced food and bake science to
food preparation to create the desired end product.
3. Contribute to and monitor adherence of others to the SEMESTER 2
to the service of food and beverage products that are Code Course name
free from harmful bacteria or other contaminants, CMDI 1204 Culinary Principles*
adhering to health, safety, sanitation and food handling CMDI 1205 Culinary Concepts*
regulations.
CMDI 1030 Theory of Food II (WHMIS certificate)
4. Ensure the safe operation of the kitchen and all aspects
of food preparation to promote healthy workspaces, CMDI 1126 Career Preparation*
responsible kitchen management and efficient use of CMDI 1166 Foods of the World*
resources. Nutrition Fundamentals from a Culinary
5. Create menus that reflect knowledge of nutrition and CMDI 1255
Perspective (hybrid)
food ingredients, promote general health and well- Food, Beverage and Labour Cost Control
being, respond to a range of nutritional needs and CMDI 1005
(hybrid)
diets, food allergies, and intolerances, as required.
6. Apply business principles and recognized industry
costing and control practices to food service operations
to manage and promote a fiscally responsible
operation.
SEMESTER 3 ** MATURE STUDENT STATUS (19 YEARS OF AGE OR

OLDER AND NO OSSD)
Code Course name
CMDI 2022 Field Placement Mature Students may take the Admissions Assessment9 for
CMDI 2081 Hospitality Leadership and Communication English and Math, OR may consider upgrading to achieve
CMDI 2024 Marriage of Food and Wine the credit(s) needed in English10 and Math11.
GNED General Education Elective (online) Please note that George Brown is committed to ensuring
SEMESTER 4 meeting the minimum requirements does not guarantee
Code Course name admission to the program. Applicants may be required to
CMDI 2076 Industry Mentor/Externship have grades higher than the minimum requirements stated.
CMDI 2064 Human Resources* (online) COURSE EXEMPTIONS
CMDI 2077 Marketing* (online)
GNED General Education Elective (online)
exemptions. Please visit georgebrown.ca/transferguide for
General Education Electives more information.
YOUR CAREER INTERNATIONAL (VISA) STUDENTS
A world of opportunities awaits you when you graduate. Visit the International Admissions12 page for more
Toronto alone has more than 9,000 restaurants, hotel information.
dining rooms, cafés and eateries, as well as numerous
clubs and resorts, spas and catering companies. The skills
you learn at George Brown are in demand by employers “I’ve had the most incredible experience working during
both in Canada and internationally, and you will have the my internships and part-time work. I owe it all to the
training to build a successful career at home or around the contacts I’ve made through George Brown College.”
world.
Miriam Streiman (Graduate, George Brown Chef
FUTURE STUDY OPTIONS School)
“What I love most about the H116 program is the
Students who successfully complete this program may be
externship, the opportunity to be outside, gain real-life
granted advanced standing at Johnson & Wales University
experience and a chance to apply all the skills we
in the United States and other leading international
learned in school. All the chefs and teachers here are
universities.
so knowledgeable, they have been so supportive and
Graduates may also be eligible for direct entry into several guided me every step of the way.”
George Brown College programs, including Culinary Arts – Amanda Lee (Graduate, Culinary Management
Italian5, Food and Nutrition Management6 (additional [Integrated Learning])
Accounting course required), Advanced French Patisserie7
and the third year of our Honours Bachelor of Commerce
(Culinary Management)8 program. HEALTH POLICY
Students should be aware that various allergens including
For further information, see georgebrown.ca/transferguide
ADMISSION REQUIREMENTS Students should also note that George Brown College is
sensitive to religious observances. However, while
Applicants are selected on the basis of their academic products purchased for production and consumption meet
achievement, including the required courses, and any other all provincial and federal regulations, they may not meet
selection criteria outlined below. specific dietary laws related to Halal and Kosher foods.
• Ontario Secondary School Diploma or equivalent** CONTACT US

• Grade 12 English (C or U) DOMESTIC STUDENT ADMISSIONS
• Grade 11 Math (C, M or U) or Grade 12 (C or U) For inquiries about domestic admission requirements,
Applicants may also qualify for admission to this program admission deadlines or the admissions process, please
through completion of the Hospitality Services (Pre- contact the Admissions Office at
Hospitality) program (H101) with an overall grade point admissions@georgebrown.ca or visit the Admissions web
average of 3.0. There are a limited number of seats page13.
available and admission is not guaranteed. INTERNATIONAL STUDENT ADMISSIONS
FINANCIAL/FEES
web page15.
CULINARY MANAGEMENT – INTEGRATED LEARNING
(H116)
ordinator:
Nathan Hogan, Program Co-ordinator
Email: nhogan3@georgebrown.ca
1-877-515-5559) or long distance 1-800-265-2002.
VISIT OUR CAMPUS

Brown College.
LINKS REFERENCE
1
2
3
http://www.georgebrown.ca/programs/culinary-management-program-
h100/
4
5
program-h411/
6
7
8
http://www.georgebrown.ca/programs/honours-bachelor-of-commerce-
culinary-management-h315/
9
10
11
12
13
14
15
16

CULINARY SKILLS PROGRAM (H134)

PROGRAM Culinary Skills TUITION
NAME
$5,821.00 * †
COURSE CODE H134
SCHOOL Chef School
ADDITIONAL COST
DURATION 1 year (2 semesters) 2020 and at later dates.
Cooking e-text and Nutrition e-text.
programs. †
ADDITIONAL COST
STARTING September, January, May
MONTH Description Cost
CREDENTIAL Ontario College Certificate Uniform $290
YEAR OF 2020-2021 Knives and small wares $500-$700
STUDY Books** $400
METHOD OF FT Black safety shoes $110-$160
STUDY
Our one-year Culinary Skills certificate program will teach EXPERIENTIAL LEARNING
you the fundamentals of ingredients and food preparation.
The key skills you will acquire include: We believe in learning by doing and that is why we have
incorporated work integrated learning opportunities into all
• Core cooking and baking skills CHCA programs.
• An appreciation for nutrition, menu planning and food,
beverage and labour cost control YOUR FIELD STUDY OPTIONS
• Solid knife skills and cooking techniques, gained As part of the program you will practice your skills by
through practice and repetition completing a work integrated learning opportunity in our
This program will broaden your knowledge and give you student-run Café. Students will complete 35 hours
the chef training you need to succeed in today’s food including weekends as this models our café business
service industry. operation. This valuable work experience can be added to
your resume.
Program Schedule
CHCA students can also participate in several short study
The schedule for the Culinary Skills program currently abroad opportunities. Our options change often, but in
operates from Monday to Friday. Note, some classes may recent years have included Peru, Europe, Spain, Costa
begin at 7 a.m. and others may run until 10 p.m. Rica, India, Thailand and trips across Canada. Some trips
PART TIME STUDY OPTIONS with the opportunity to receive credit for a course in your
program.
Do you work during the day? Are you looking for a flexible
Education offers this complete certificate in evening and
weekend courses throughout the year. When you complete
OUTCOMES
this certificate through Continuing Education, you are The graduate has reliably demonstrated the ability to:
eligible to apply for advanced standing and enter into the
second year of the Culinary Management full-time 1. Provide fundamental culinary preparation and
program. For details, please visit coned.georgebrown.ca, presentation for a variety of food service environments
email cehospitality@georgebrown.ca or call 416-415-5000, using a range of classical and contemporary
ext. 2517. techniques.
2. Apply basic food and bake science to food preparation
to create the desired end product.
3. Contribute to and monitor adherence of others to the SEMESTER 2

to the service of food and beverage products that are
Code Course name
free from harmful bacteria or other contaminants, HOSF1166 Foods of the World*
adhering to health, safety, sanitation and food handling HOSF1204 Culinary Principles*
regulations. HOSF1205 Culinary Concepts*
4. Ensure the safe operation of the kitchen and all aspects Theory of Food II (WHMIS Certificate
of food preparation to promote healthy workspaces and HOSF1031
included)
the responsible, efficient use of resources.
5. Support the development of menu options that reflect Food, Beverage and Labour Cost Control
HOST1005
knowledge of nutrition and food ingredients, promote (hybrid)
general health and well-being, respond to a range of Introduction to Service and Menu
nutritional needs and preferences, and address HOSF1296 Development* (Smart Serve Certificate
modifications for special diets, food allergies and included)
intolerances, as required. HOSF1297 The Sustainable Chef*
6. Apply fundamental business principles and recognized HOST1126 Career Preparation*
industry costing and control practices to food service HOST2092 Work Integrated Learning
operations to promote a fiscally responsible operation.
7. Apply basic knowledge of sustainability, ethical and * 7-week course
local food sourcing, and food security to food
preparation and kitchen management, recognizing the ** Based on the results of your placement test, you may be
potential impacts on food production, consumer choice, required to take COMM 1003 (English Skills) or CESL 1003
and operations within the foodservice industry. (English Skills – ESL) before progressing to COMM 1007.
8. Use technology, including contemporary kitchen You may also be required to take MATH 1000 (Math
equipment, for food production and promotion. Foundations) before progressing to MATH 1102
9. Perform effectively as a member of a food and (Mathematics for Hospitality). COMM 1003/CESL 1003 and
beverage preparation and service team and contribute MATH 1000 do not count as courses required for
to the success of a food-service operation by applying graduation and you will be charged for these extra courses.
self-management and interpersonal skills. Please visit georgebrown.ca/assessment for more
10. Develop strategies for continuous personal and information.
professional learning to ensure currency with and General Education Electives
responsiveness to emerging culinary techniques,
regulations, and practices in the foodservice industry. YOUR CAREER
REQUIRED COURSES Toronto alone has more

than 9,000 restaurants,
SEMESTER 1 hotel dining rooms, cafés,
Code Course name and eateries, as well as
numerous clubs, resorts,
Nutrition Fundamentals from a Culinary spas and catering
HOSF1255
Perspective companies. The culinary
HOSF1002 Baking & Pastry for Cooks skills you learn at George
HOSF1184 Cafe Production* Brown are in demand by employers both in Canada and
HOSF1185 Fundamentals of Butchery* internationally, and you will have the training to build a
HOSF1202 Culinary Foundations* successful career at home or around the world.
HOSF1203 Culinary Essentials* FUTURE STUDY OPTIONS
HOSF1029
included) Graduates may qualify for direct entry to the second year of
Emergency First Aid/Heartsaver CPR the Culinary Management3 diploma program. Please
HOSF1146
(weekend course) contact the program co-ordinator for further information.
MATH1102 Mathematics for Hospitality**
COMM1007 College English**
GNED General Education Elective Applicants are selected on the basis of their academic
achievement, including the required courses, and any other

• Grade 12 English (C or U)
Applicants not meeting the academic requirements may

also qualify for admission through completion of the
Hospitality Services (Pre-Hospitality) program (H101) with
an overall grade point average of 3.0. There are a limited
number of seats available and admission is not
guaranteed.
** MATURE STUDENT STATUS (19 YEARS OF AGE OR

OLDER AND NO OSSD)
Mature Students may take the Admissions Assessment4 for

English and Math, OR may consider upgrading to achieve
Please note that George Brown is committed to ensuring Born and raised in Toronto, this unstoppable sister duo
that applicants will succeed in their program of choice and can definitely stand the heat in the kitchen. As alumni of
meeting the minimum requirements does not guarantee the Culinary Skills program, these sisters took their love
admission to the program. Applicants may be required to for food to another level. Crystal and Celeste Ceres
have grades higher than the minimum requirements stated. founded Sacraspice8, a charity that delivers cooking
workshops to teach young people essential culinary
COURSE EXEMPTIONS skills. The two decided to start the charity after seeing an
evident need for food education amongst youth. They
College or university credits may qualify you for course spread the motto of Bringing Healthy Back, which
exemptions. Please visit georgebrown.ca/transferguide for bridges the intersections between food, community, and
more information. physical and mental health.
Crystal & Celeste Ceres (Graduates 2016, Culinary
INTERNATIONAL STUDENTS Skills)
Visit the International Admissions7 page for more "The facilities
information. were top notch
and the teaching
chefs played an
amazing
balancing game
between strong
discipline to
ensure proper
techniques and
a nurturing
environment to
develop
creativity.
George Brown
enabled me to find cooking opportunities in Montreal,
followed by a highly influential period at the Drake Hotel
in Toronto. I've been able to pick up contracts that have
taken me all the way from the Arctic to the Antarctic, and
a handful of places in between."
Robin Dutt (Graduate, Culinary Skills)
"Although I had some ability in the kitchen, it wasn't until

I attended George Brown that I got a chance to refine
and practice my craft. I learned not only how to cook
better, but to cook more efficiently, faster and cleaner.
To be a professional. It wasn't only about the honing the
skills of your hands, but to help organize your mind, to
think like a chef."
Steven Nguyen (Graduate, Culinary Skills)

sensitive to religious observances. However, while College admission, graduation, and fee requirements as
products purchased for production and consumption meet well as any requirements of outside institutions, industry
all provincial and federal regulations, they may not meet associations, or other bodies that may award additional
CONTACT US
page9.
FINANCIAL/FEES
web page11.
CULINARY SKILLS (H134)
ordinator:
Jeanne Da Silva, Program Co-ordinator
Email: jdasilva@georgebrown.ca
1-877-515-5559) or long distance 1-800-265-2002.
VISIT OUR CAMPUS

Brown College.
LINKS REFERENCE
1
2
3
http://www.georgebrown.ca/programs/culinary-management-program-
h100/
4
5
6
7
8
http://www.sacraspice.org/
9
10
11
12
FOOD AND NUTRITION MANAGEMENT PROGRAM (POSTGRADUATE) (H402)

PROGRAM Food and Nutrition Management TUITION
NAME
$4,501.00 * †
COURSE CODE H402
SCHOOL Chef School
ADDITIONAL COST
DURATION 1 year (2 semesters) September to May 2020 and at later dates.
† Additional Cost
learning opportunities into all CHCA Fees for this program do not include CPR First Aid (approx. $900)
programs.
STARTING September Description Cost
CREDENTIAL Ontario College Graduate Certificate Books $400
YEAR OF 2020-2021 Black Safety Shoes $110-$160
STUDY
METHOD OF FT International students: Visit the International Fees and Related
STUDY Costs2 page for more information.
APPLY TO Ontario Colleges1 FINANCIAL ASSISTANCE
George Brown College has
been delivering this nutrition We believe in learning by doing and that is why we have
program with great success incorporated work integrated learning opportunities into all
for more than 30 years. CHCA programs.
We'll build on the culinary
skills you already have by YOUR FIELD STUDY OPTIONS
teaching you about food As part of the program you will practice your skills by
modification, clinical completing a work integrated learning opportunity in our
nutrition, physiology, student-run Café. Students will complete 35 hours
nutrition analysis, sanitation including weekends as this models our café business
and safety. Through operation. This valuable work experience can be added to
classroom instruction and your resume.
work placements, you'll
learn how hospitals, CHCA students can also participate in several short study
retirement homes and long- abroad opportunities. Our options change often, but in
term care facilities provide recent years have included Peru, Europe, Spain, Costa
their patients and residents Rica, India, Thailand and trips across Canada. Some trips
with nutritious food and are purely experiential learning, while others provide you
care. with the opportunity to receive credit for a course in your
program.
This top nutrition program is accredited by the Canadian
Society of Nutrition Management, which is necessary for PROGRAM STANDARDS AND LEARNING
employment as a Food and Nutrition Manager in Ontario. OUTCOMES
Program Schedule The graduate has reliably demonstrated the ability to
The schedule for the Food and Nutrition Management 1. Plan menus to accommodate the nutritional, dietary and
program is based on a five-day week, Monday to Friday, medical needs, cultural and religious requirements, and
with classes from 8 a.m. to 1 p.m. This allows students to personal preferences of clients.
pursue part-time positions in related health-care fields 2. Manage handling, preparation and service of food to
while in school. ensure compliance with relevant legislation, policies,
procedures, and industry best practices for health,
safety, sanitation, quality assurance and client
satisfaction.
3. Manage nutritional needs of diverse clients in health SEMESTER 2

care and other food service settings in collaboration
with or under the direction of health care professionals.
Code Course Name
4. Support others to work professionally and ethically in HOSF4004 Clinical Externship
accordance with industry, organization and legal HOSF4005 Food Modification Lab
standards. HOST4001 Facilities Design
5. Monitor relevant local, national and global trends, HOST4002 Health-Care Standards
emerging technologies, changes to legislation and best
practices to enhance work performance and guide HOST4005 Administrative Externship
management decisions. HOSF4010 Management Sanitation and Safety
6. Deliver customer service that anticipates, meets and/or HRM4001 Labour Relations
exceeds individual expectations and is consistent with NUTR4003 Clinical Nutrition
organization standards and objectives. PSY4001 Gerontology
7. Manage hiring, coaching, training, scheduling, work
performance and evaluation of department staff in COMM4006 Leadership Communications
accordance with human resources, labour relations,
workplace health and safety, and industry best YOUR CAREER
practices.
You will have excellent employment opportunities among
8. Manage inventory, suppliers and procurement of goods
the growing number of residences and health-care facilities
and services according to industry best practices,
that serve Canada's increasing population of seniors. As a
financial constraints, and principles of social
graduate of this nutrition program, you will be eligible to
responsibility and environmental sustainability.
become a member of the Canadian Society of Nutrition
9. Analyze food and nutrition services and operations, and
Management*, allowing you to work as a Food and
manage the implementation and evaluation of changes,
Nutrition Manager in Ontario's provincially accredited
to support continuous improvement.
health-care facilities.
10. Plan and manage budgets consistent with organization
objectives and legal requirements for food and nutrition Your career could lead to a rewarding position in one of
service departments. Ontario's many hospitals, long-term care facilities,
11. Select, use and support the use of information and manufacturing operations, community services
industry-specific technologies to enhance individual organizations and retirement homes. Positions may
work performance and the management and delivery of include:
food and nutrition services.
12. Promote food and nutrition services and healthy living • Food Service Supervisor
to support marketing plans and the general well-being • Food Manager
of stakeholders. • Nutrition Manager
• Diet Technician
REQUIRED COURSES • Food Service Director
SEMESTER 1 *Additional fees may apply.
Code Course Name ADMISSION REQUIREMENTS
HOSF4010 Management Sanitation and Safety
HOST4003 Menu Analysis • Culinary apprenticeship, Certificate, Diploma or
Bachelor’s Degree in Culinary or Hospitality
HOST 4020 Work Integrated Learning*
Management
MGMT4005 Food Service Management • Demonstrated experience (resume required)
NUTR4002 Nutrition Analysis • Interview
NUTR4003 Clinical Nutrition Note: A Degree in a nutrition-related discipline will be
PHSL4001 Basic Physiology considered, which must include Marketing & Accounting
COMM4006 Leadership Communications courses. If you do not have these courses on your current
transcript, you will be required to complete them during the
course of the program to graduate.
ENGLISH LANGUAGE PROFICIENCY

Applicants with international transcripts who do not provide
English proficiency test results must test at the College
level in the George Brown College English assessment to
be considered for admission.
Please visit georgebrown.ca/englishproficiency for more
details.
COURSE EXEMPTIONS
"Being in the culinary field for almost a decade, I wanted
College or university credits may qualify you for course to propel my career to the next level. I decided to
exemptions. Please visit georgebrown.ca/transferguide for pursue a postgraduate diploma in Food and Nutrition
more information. Management. George Brown College was the obvious
choice for me. I had interactions with industry
INTERNATIONAL (VISA) STUDENTS professionals in the past who were alumni of the college
and I have nothing but admiration and respect for them
Visit the International Admissions3 page for more all. The values and learning acquired at George Brown
information. permeate the industry and sets the standard very high.
The program was challenging and intensive but it
SPECIAL REQUIREMENTS absolutely put me in a position to succeed in a
management role. Professors and guest speakers alike
PRE-PLACEMENT HEALTH FORM were practicing industry professionals who
• Upon confirmation of acceptance into this program, disseminated current and relevant industry insight that
students must meet all the mandatory pre-placement was useful and invaluable to my career advancement.
health requirements for the program. It may take up to Being Canadian Society of Nutrition Managers (CSNM)
four months to complete all the requirements. accredited, the program is highly recognized throughout
• All costs, service fees and fines associated with the the industry!"
overall health requirements are the responsibility of the Eugene Badal, B.Ed., NM. (Graduate, Food and
student. Nutrition Management)
• For further details and to download the mandatory pre-
placement health form, go to the Pre-placement
website at georgebrown.ca/preplacement. HEALTH POLICY
• Students will also be required to be carded for "mask
fitting" and to provide proof of flu immunization. Students should be aware that various allergens including
POLICE VULNERABLE SECTOR CHECK Students should also note that George Brown College is
• In compliance with the requirements of our placement sensitive to religious observances; however, while products
partners, all students in this program are required to purchased for production and consumption meet all
have a police vulnerable sector check completed, and provincial and federal regulations, they may not meet
this check must be renewed annually before entering specific dietary laws related to Halal and Kosher foods.
into clinical or administrative placement. CONTACT US
• The police vulnerable sector check process typically
takes two to three months, but under some DOMESTIC STUDENT ADMISSIONS
circumstances can take four to eight months. This is For inquiries about domestic admission requirements,
required to protect the clientele of our placement admission deadlines or the admissions process, please
partner agencies, who are considered "vulnerable contact the Admissions Office at
persons" under the law. admissions@georgebrown.ca or visit the Admissions web
• Students are responsible for ensuring that the police page4.
vulnerable sector check covers appropriateness for INTERNATIONAL STUDENT ADMISSIONS
"individuals being employed and/or volunteering who For inquiries about international admission requirements,
will be working with vulnerable person(s)." permits, visas, accommodations or anything specific to
• Students are required to keep the original copy of their international students, please contact the International
police vulnerable sector check. Centre at international@georgebrown.ca or visit the
• Students who are unable to provide a "clear" police International Application Process web page5.
vulnerable sector check may not be able to start their FINANCIAL/FEES
clinical or administrative placement and therefore may For inquiries about OSAP, bursaries, scholarships and
be unable to complete the program. Students who are other financial inquiries, please contact the Financial Aid
not eligible to attend their practice placement due to a Office at FinAid@georgebrown.ca or visit the Financial Aid
"not clear" status will jeopardize their progress in the
web page6.
program.
FOOD and NUTRITION MANAGEMENT (H402)
• Failure to meet the requirements for clinical or
administrative placement will prevent students from
completing the program and/or securing employment.
• The fees for the police record check vary and must be
paid by the student. For more information, please visit
ordinator:
the Pre-placement website at
Lloyd Sudeyko, Program Co-ordinator
georgebrown.ca/preplacement
Email: lsudeyko@georgebrown.ca
1-877-515-5559) or long distance 1-800-265-2002.
VISIT OUR CAMPUS

Brown College.
LINKS REFERENCE
1
2
3
4
5
6
7

HONOURS BACHELOR OF COMMERCE PROGRAM (CULINARY

MANAGEMENT) (BRIDGING) (H316)
PROGRAM Honours Bachelor of Commerce (Culinary TUITION
NAME Management)
$3,949.00 * †
COURSE CODE H316
SCHOOL Chef School
ADDITIONAL COST
CENTRE Hospitality and Culinary Arts † Additional Cost
Description Cost
DURATION 5 semesters
Uniform $290
EXPERIENTIAL We believe in learning by doing and that is Knives and small wares $500-$700
learning opportunities into all CHCA Books $1600
programs. Black safety shoes $110-$160
STARTING May
MONTH * Amounts listed are the total of tuition, materials, student service
and ancillary fees for one semester of the program starting in Fall
CREDENTIAL Honours Bachelor's Degree 2019. Fees are subject to change for programs starting in fall 2020
YEAR OF 2020-2021 and at later dates.
STUDY
† Fees for this program do not include the cost of the co-op work
METHOD OF FT term (EXTN 2011, between semesters 6 and 7), which is
STUDY approximately $500.
APPLY TO Ontario Colleges1 International students: Visit the International Fees and related
costs2 page for more information
George Brown College offers the only four-year Culinary 7. Research

Management honours bachelor's degree in Canada. With 8. General Knowledge (Liberal Studies)
the continuing growth of the culinary and food industry,
there is a need for professionals who can marry detailed EXPERIENTIAL LEARNING
gastronomic knowledge, advanced management skills and
the level of business acumen required to work in modern
incorporated work integrated learning opportunities into all
Canadian kitchens and food companies.
CHCA programs.
H316 is a bridge pathway into the H315 Honours Bachelor YOUR FIELD STUDY OPTIONS
of Commerce (Culinary Management) program, specifically
designed for graduates of Culinary Management diploma Take part in a unique and robust externship. George Brown
programs. Graduates of these diploma programs may be works with employers and industry partners to identify
eligible to enter the third year of the degree upon potential work experience opportunities. Students are also
successful completion of six bridge courses. strongly encouraged to pursue self-directed industry work
experience opportunities they believe would provide the
The Honours Bachelor of Commerce (Culinary learning experiences they value and meet the learning
Management) meets industry demand by preparing outcomes of the program. This valuable work experience
students with the depth and breadth of knowledge can be added to your resume.
commensurate with an honours level, undergraduate
commerce degree specializing in culinary management. CHCA students can also participate in several short study
Combining commerce, food studies and externship abroad opportunities. Our options change often, but in
experiences, this degree program prepares graduates for recent years have included Peru, Europe, Spain, Costa
kitchen, operations management or food development Rica, India, Thailand and trips across Canada. Some trips
positions. Throughout our culinary management degree, are purely experiential learning, while others provide you
students will gain an understanding of eight key areas: with the opportunity to receive credit for a course in your
program.
1. Culinary Proficiency
2. Culinary Theory In addition to more formal on-the-job work experience,
3. Accounting and Finance George Brown College endeavours to provide learning
4. Marketing and Communications opportunities with real-world challenges and clients. Find
5. Human Resources and Risk Management out more about field education3 at the Centre for Hospitality
6. Specialized Business and Culinary Arts.
PROGRAM STANDARDS AND LEARNING SEMESTER 5

OUTCOMES Code Course name
The graduate has reliably demonstrated the ability to: HOSF3505 Market and Feasibility Research I
HOSF3507 Strategic Managerial Communications
1. Distinguish among and apply current practices from HOSF3604 Finance
industry and scholarship relating to accounting,
marketing, customer service, human resources, supply LOWER
chain management, health and safety, costing and Liberal
pricing, hospitality, and risk management. Studies
2. Identify, appraise, and/or apply various methods, skills, Elective
tools, and systems used in a variety of disciplines LOWER
related to culinary practice and study. Liberal
3. Research and analyze societal, environmental, cultural, Studies
economic, culinary, and/or market demands at local, Elective
regional, and international levels.
4. Collaborate effectively as part of a diverse culinary SEMESTER 6
management team in order to develop strategies to Code Course name
realize organizational objectives in a variety of food
HOSF3602 Food Science and Nutrition
service environments.
5. Drawing on fields of study and practice, develop and HOSF3501 Human Resources Management
manage strategic partnerships, customer service, and HOSF3603 Market and Feasibility Research II
relationships. HOSF3605 Statistics
6. Plan and execute fundamental contemporary cooking LOWER
techniques that reflect an advanced knowledge of food Liberal
theory and practice, nutrition, and professional systems Studies
used in the culinary industry. Elective
7. Use management theories and methodologies in order
LOWER
to provide recommendations for realizing organizational
Liberal
objectives specific to different kinds of culinary
Studies
operations.
Elective
8. Develop a new food product, business, and/or event, in
order to facilitate market realization. SCHEDULED BETWEEN SEMESTER 6 & 7
9. Apply advanced management techniques and theories
to support large-scale, multi-unit culinary operations. Code Course name
10. Monitor changing practices and evolving knowledge EXTN2011 Externship Work Term II - Management
related to culinary management to select strategies for
lifelong learning and professional advancement in the SEMESTER 7
field of study.
11. Examine personal strengths, weaknesses, and Code Course name
knowledge limitations in order to develop strategies that HOSF4703 Restaurant Risk Management
promote growth and build leadership potential. HOSF4705 Beverages and Sensory Evaluation
12. Communicate information and concepts using HOSF4707 Advanced Food Science and Nutrition
advanced verbal and written skills that reflect
HOSF4709 Strategic Revenue Management
disciplinary norms.
13. Use qualitative and/or quantitative information to LOWER
develop cogent arguments, make sound judgments, Liberal
and apply concepts, principles, and techniques that Studies
inform or enhance diverse types of culinary operations. Elective
UPPER
REQUIRED COURSES Liberal
Studies
SEMESTER 4 Elective
BRIDGE SEMESTER COURSES
Code Course name
HOSF1292 Gastronomy
HOSF2406 Principles of Marketing
HOSF1277 Fundamentals of Accounting
HOSF2309 Research Fundamentals
HOSF1299 Managerial Accounting
Macroeconomics: Canada in the Global
HOSF2313
Environment
SEMESTER 8 CAREER OPTIONS

Code Course name A world of opportunities awaits you when you graduate.
HOSF4804 Research and Development Completion of this program will demonstrate your level of
HOSF4806 Strategies for the Black Box commitment to cuisine thus differentiating you from other
HOSF4808 Capstone chefs. The skills you learn at George Brown are in demand
UPPER by employers across Canada and internationally, and you
Liberal will have the training to build a successful career at home
Studies or around the world.
Elective
While some degree graduates may start their careers in an
UPPER entry-level position, they will have the knowledge and skills
Liberal to expedite their career pathways. Depending on the
Studies graduate's focus and level of experience, possible career
Elective pathways include:
Foodservice
Employment Possible Career Paths
Areas
• Director of Operations with

Multi-unit culinary experience
Foodservice requirements
• Corporate/Menu Development
Chef
Retirement Facilities • Director of Foodservice

and Chains • Executive Chef
• Director of Food & Beverage
• Director of Food & Beverage

Hospitality and • Positions with various types of
Tourism organizations such as
attractions, convention centres,
hotels, off-premise catering, etc.
Contract • Corporate or Regional Chef

Foodservice • District Manager
Management • Regional Manager
• Regional Vice-President
Food Processors • Development Chef

and Brokers • Sales Representative
• Sales Manager
Distributors • Corporate Chef

• Executive Chef
• Foodservice Logistics
Business Consulting • Food and Beverage Consulting
• Food and Beverage Market
Research
• Media work
Entrepreneurship • Event Chef
• Owning a restaurant, catering
services
FUTURE STUDY OPTIONS HEALTH POLICY

Graduates of this program will be prepared to continue Students should be aware that various allergens, including
their studies post-degree in master's programs in the fields nuts, dairy and shellfish, are routinely used in practical
of Business, Gastronomy and Environmental Studies. labs. Students should also note that George Brown College
Graduates may also be eligible for direct entry into the is sensitive to religious observances; however, while
Culinary Arts – Italian and French pastry programs. products purchased for production and consumption meet
all provincial and federal regulations, they may not meet
ADMISSION REQUIREMENTS specific dietary laws related to Halal and Kosher foods.
This program is a bridge pathway into the Honours CONTACT US

Bachelor of Commerce (Culinary Management) H315 DOMESTIC STUDENT ADMISSIONS
degree program, and is designed for graduates of Culinary For inquiries about domestic admission requirements,
Management diploma programs. admission deadlines or the admissions process, please
Requirements:
• A Culinary Management diploma with a program GPA page4.
of 3.0 (75%) or higher INTERNATIONAL STUDENT ADMISSIONS
• Prospective students with Culinary Credentials outside For inquiries about international admission requirements,
of Ontario will require Department assessment which permits, visas, accommodations or anything specific to
may result in additional courses in addition to the bridge international students, please contact the International
semester. International and out of province applicants Centre at international@georgebrown.ca or visit the
who believe they are eligible for advanced standing in International Application Process web page5.
the four-year Honours Bachelor of Commerce (Culinary FINANCIAL/FEES
Management) program are invited to contact the For inquiries about OSAP, bursaries, scholarships and
coordinator Dr. Ryan Whibbs at other financial inquiries, please contact the Financial Aid
ryan.whibbs@georgebrown.ca. Office at FinAid@georgebrown.ca or visit the Financial Aid
The bridge courses take place from May to August. web page6.
Students who successfully complete the designated HONOURS BACHELOR of COMMERCE- BRIDGING
bridge pathway, pass every course, and maintain a 1.7 (H316)
program GPA (60%) may be eligible to transfer to For general Chef School inquiries please contact
Semester 5 of the degree program. chefschool@georgebrown.ca
Note: The bridge for entry into Semester 5 (Year 3) of the For Program Curriculum inquiries, please contact the Co-
H315 program comprises six core courses (Gastronomy, ordinator:
Principles of Marketing, Fundamentals of Accounting, Warren Ford, Program Co-ordinator
Research Fundamentals, Managerial Accounting and Email: wford@georgebrown.ca
Macroeconomics: Canada in the Global Environment, a For more information about George Brown College, you
course designed specifically for the bridge). may also call the Contact Centre at 416-415-2000 (TTY
1-877-515-5559) or long distance 1-800-265-2002.
SPECIAL REQUIREMENTS
VISIT OUR CAMPUS
English language proficiency required
Join us for an upcoming Open House Discovery Day,
George Brown College ESL Level 9; TOEFL 84 overall and where you will learn more about your area of interest, get a
21 in each skill band (Online); IELTS 6.5 overall and 6.0 in first-hand look at our facilities and meet with
each skill band; MELAB 85; CAEL overall 70 (writing 60) representatives from George Brown College.
Register for an Open House Discovery Day.7
Proficiency in English communication is necessary for
success in this program. LINKS REFERENCE
1
Please visit georgebrown.ca/englishproficiency for more collegeCode=GBTC&programCode=H316&lang=en
details. 2
3
George Brown has been granted a consent by the Minister http://www.georgebrown.ca/rex/
4
of Advanced Education and Skills Development to offer this http://www.georgebrown.ca/admissions/
applied degree for a 7–year term starting October 11, 5
2016. The college shall ensure that all students admitted to 6
the above-named program during the period of consent will 7
have the opportunity to complete the program within a
reasonable time frame.

HONOURS BACHELOR OF COMMERCE PROGRAM (CULINARY

MANAGEMENT) (H315)
PROGRAM Honours Bachelor of Commerce TUITION
NAME
$9,675.00 * †
COURSE CODE H315
SCHOOL Chef School
ADDITIONAL COST
CENTRE Hospitality and Culinary Arts Description Cost
LOCATION St. James Campus Uniform $290
DURATION 4 years (8 semesters) Knives and small wares $500-$700
EXPERIENTIAL We believe in learning by doing and that is Books $500 - $1,000 per year **
LEARNING why we have incorporated work integrated Black safety shoes $110-$160
programs. * Amounts listed are the total of tuition, materials, student service
STARTING September and ancillary fees for the first two semesters of programs starting in
MONTH fall 2019. Fees are subject to change for programs starting in fall
2020 and at later dates.
CREDENTIAL Honours Bachelor's Degree
YEAR OF 2020-2021
Cooking e-text, which is not included in the textbook costs above.
STUDY
METHOD OF FT † Fees for this program do not include the cost of the co-op work
STUDY terms (HCOP 1011, between semesters 2 and 3, and EXTN 2011,
between semesters 6 and 7), which is approximately $500 each.
The Honours Bachelor of Commerce (Culinary YOUR FIELD STUDY OPTIONS

Management) meets industry demand by preparing
students with the depth and breadth of knowledge Take part in a unique and robust externship. George Brown
commensurate with an honours level, undergraduate works with employers and industry partners to identify
commerce degree specializing in culinary management. potential work experience opportunities. Students are also
Combining commerce, food studies, and externship strongly encouraged to pursue self-directed industry work
experiences, this degree program prepares graduates for a experience opportunities they believe would provide the
kitchen, operations management or food development learning experiences they value and meet the learning
positions. Through our culinary management courses, outcomes of the program. This valuable work experience
students will gain an understanding of eight key areas: can in turn be added to your resume.
1. Culinary Proficiency CHCA students can also participate in several short study
2. Culinary Theory abroad opportunities. Our options change often, but in
3. Accounting and Finance recent years have included Peru, Europe, Spain, Costa
4. Marketing and Communications Rica, India, Thailand and trips across Canada. Some trips
5. Human Resources and Risk Management are purely experiential learning, while others provide you
6. Specialized Business with the opportunity to receive credit for a course in your
7. Research program.
8. General Knowledge (Liberal Studies)
In addition to more formal on-the-job work experience,
EXPERIENTIAL LEARNING George Brown College endeavours to provide learning
opportunities with real-world challenges and clients. Find
We believe in learning by doing and that is why we have out more about field education3 at the Centre for Hospitality
incorporated work integrated learning opportunities into all and Culinary Arts.
CHCA programs.
OUTCOMES
1. Distinguish among and apply current practices from SEMESTER 2

industry and scholarship relating to accounting,
marketing, customer service, human resources, supply
Code Course Name
chain management, health, and safety, costing and HOSF1281 Baking and Pastry for Cooks
pricing, hospitality, and risk management. HOSF1283 Butchery & Café Production
2. Identify, appraise, and/or apply various methods, skills, HOSF1293 Culinary Skills II
tools, and systems used in a variety of disciplines Gastronomic Theory II (WHMIS Certificate
related to culinary practice and study. HOSF1295
included)
3. Research and analyze societal, environmental, cultural,
economic, culinary, and/or market demands at local, HOSF2406 Principles of Marketing
regional, and international levels.
SCHEDULED BETWEEN SEMESTERS 2 AND 3
4. Collaborate effectively as part of a diverse culinary
management team in order to develop strategies to Code Course Name
realize organizational objectives in a variety of food HCOP1011 Externship Work Term 1
service environments.
5. Drawing on fields of study and practice, develop and SEMESTER 3
manage strategic partnerships, customer service, and
relationships. Code Course Name
6. Plan and execute fundamental contemporary cooking HOSF2303 Food for Special Events
techniques that reflect an advanced knowledge of food HOSF1277 Fundamentals of Accounting
theory and practice, nutrition, and professional systems HOSF2307 Patisserie Production Management
used in the culinary industry.
HOSF2309 Research Fundamentals
7. Use management theories and methodologies in order
to provide recommendations for realizing organizational HOSF2311 Catering and Menu Management
objectives specific to different kinds of culinary Lower
operations. Liberal
8. Develop a new food product, business, and/or event, in Studies
order to facilitate market realization. Elective
9. Apply advanced management techniques and theories
to support large-scale, multi-unit culinary operations. SEMESTER 4
10. Monitor changing practices and evolving knowledge Code Course Name
related to culinary management to select strategies for
lifelong learning and professional advancement in the HOSF2402 Essential Flavours of the Modern Kitchen
field of study. HOSF2404 Concepts of Customer Service
11. Examine personal strengths, weaknesses, and HOSF1299 Managerial Accounting
knowledge limitations in order to develop strategies that Macroeconomics: Canada in the Global
promote growth and build leadership potential. HOSF2313
Environment
12. Communicate information and concepts using
advanced verbal and written skills that reflect SEMESTER 5
disciplinary norms.
13. Use qualitative and/or quantitative information to Code Course Name
develop cogent arguments, make sound judgments, HOSF3604 Finance
and apply concepts, principles, and techniques that HOSF3505 Market and Feasibility Research I
inform or enhance diverse types of culinary operations. HOSF3507 Strategic Managerial Communications
REQUIRED COURSES Lower
Liberal
SEMESTER 1 Studies
Elective
Code Course Name
Lower
Introduction to Restaurant Management
HOSF1266 Liberal
(Smart Serve Certificate included)
Studies
HOSF1267 Culinary Skills I Elective
Gastronomic Theory I (Sanitation Certificate
HOSF1269
included)
HOSF1275 Business Communications
HOSF2305 Food and Beverage Cost Control
Emergency First Aid/Heartsaver CPR
HOSF1146
(weekend course)
Lower
Liberal
Studies
Elective
SEMESTER 6 While some degree graduates may start their careers in an

entry-level position, they will have the knowledge and skills
Code Course Name to expedite their career pathways. Depending on the
HOSF3602 Food Science and Nutrition graduate’s focus and level of experience, possible career
HOSF3603 Market and Feasibility Research II pathways include:
HOSF3501 Human Resources Management
HOSF3605 Statistics Foodservice
Employment Possible Career Paths
Lower
Areas
Liberal
Studies • Director of Operations with culinary
Multi-unit experience requirements
Elective Foodservice • Corporate/Menu Development Chef
Lower
Liberal Retirement • Director of Foodservice
Studies Facilities and • Executive Chef
Elective Chains • Director of Food & Beverage
SCHEDULED BETWEEN SEMESTERS 6 AND 7 • Director of Food & Beverage
• Positions with various types of
Code Course Name Hospitality and organizations such as attractions,
EXTN2011 Externship Work Term II - Management Tourism convention centres, hotels, off-
premise catering, etc.
SEMESTER 7
• Corporate or Regional Chef
Code Course Name Contract • District Manager
HOSF4703 Restaurant Risk Management Foodservice • Regional Manager
Management • Regional Vice-President
HOSF4705 Beverages and Sensory Evaluation
HOSF4707 Advanced Food Science and Nutrition • Development Chef
HOSF4709 Strategic Revenue Management Food Processors • Sales Representative
and Brokers • Sales Manager
Lower
Liberal
• Corporate Chef
Studies Distributors • Executive Chef
Elective
Upper • Foodservice Logistics
Liberal Business • Food and Beverage Consulting
Studies Consulting • Food and Beverage Market
Elective Research
SEMESTER 8 • Media work

• Event Chef
Code Course Name Entrepreneurship • Owning a restaurant, catering
HOSF4804 Research and Development services
HOSF4806 Strategies for the Black Box
HOSF4808 Capstone FUTURE STUDY OPTIONS
Upper Graduates of this program will be prepared to continue
Liberal their studies post-degree in master's programs in the fields
Studies of Business, Gastronomy and Environmental Studies.
Elective
Upper Graduates may also be eligible for direct entry into the
Liberal Culinary Arts – Italian4 and French pastry5 programs and
Studies Food and Nutrition Management6 program.
Elective
Please contact the program co-ordinator for further
YOUR CAREER information.
A world of opportunities awaits you when you graduate. ADMISSION REQUIREMENTS
Completion of this program will demonstrate your level of
commitment to cuisine thus differentiating you from other Applicants are selected on the basis of their academic
chefs. The culinary skills you learn at George Brown are in achievement, including the required courses, and any other
demand by employers across Canada and internationally, selection criteria outlined below.
and you will have the training to build a successful career
at home or around the world.
• Ontario Secondary School Diploma with six Grade 12 HEALTH POLICY

University (U) or University/College (M) courses, or
equivalent, including: Grade 12 (U) English and any Students should be aware that various allergens, including
Grade 12 (U) Mathematics. nuts, dairy and shellfish, are routinely used in practical
• A grade of 60% or higher in English and Math labs. Students should also note that George Brown College
• An overall average of 65% in six Grade 12 (U) or (M) is sensitive to religious observances; however, while
courses. products purchased for production and consumption meet
• Recommended courses: basic computer software all provincial and federal regulations, they may not meet
applications. specific dietary laws related to Halal and Kosher foods.
OR CONTACT US
• Mature Student status (19 years of age or older and no DOMESTIC STUDENT ADMISSIONS
OSSD)**: For inquiries about domestic admission requirements,
◦ Grade 12 (U) English admission deadlines or the admissions process, please
◦ Grade 12 (U) Mathematics contact the Admissions Office at
◦ A grade of 65% or higher is required in English and admissions@georgebrown.ca or visit the Admissions web
Math page11.
◦ Post-secondary courses in English and INTERNATIONAL STUDENT ADMISSIONS
Mathematics will be considered (certain courses For inquiries about international admission requirements,
only) permits, visas, accommodations or anything specific to
** There is no mature student testing in the required credits international students, please contact the International
for degree programs. Mature applicants must have the Centre at international@georgebrown.ca or visit the
English and Math credits required. Mature student International Application Process web page12.
applicants, who require Grade 12 University (U) credits for FINANCIAL/FEES
their application to a George Brown degree program, may For inquiries about OSAP, bursaries, scholarships and
consider completing our on-campus Degree Preparation other financial inquiries, please contact the Financial Aid
(U-level) Courses7 at no extra cost. Additional information Office at FinAid@georgebrown.ca or visit the Financial Aid
on where and how to upgrade can be found on the English8 web page13.
and Math9 upgrading pages. HONOURS BACHELOR of COMMERCE (H315)
Please note that George Brown is committed to ensuring chefschool@georgebrown.ca
meeting the minimum requirements does not guarantee For program curriculum inquiries, please contact the Co-
admission to the program. Applicants may be required to ordinator:
have grades higher than the minimum requirements stated. Riley Bennett, Program Co-ordinator
Email: rbennett@georgebrown.ca
ENGLISH LANGUAGE PROFICIENCY For more information about George Brown College, you
George Brown College ESL Level 9; TOEFL 84 overall and 1-877-515-5559) or long distance 1-800-265-2002.
21 in each skill band (Online); IELTS 6.5 overall and 6.0 in
each skill band; MELAB 85; CAEL overall 70 (writing 60) VISIT OUR CAMPUS
Proficiency in English communication is necessary for Join us for an upcoming Discovery Day, where you will
success in this program. learn more about your area of interest, get a first-hand look
Please visit georgebrown.ca/englishproficiency for more Brown College.
details. Register for our Open House Discovery Day.14
INTERNATIONAL STUDENTS

information.
George Brown has been granted a consent by the Minister
of Advanced Education and Skills Development to offer this
applied degree for a 7–year term starting October 11,
2016. The college shall ensure that all students admitted to
the above-named program during the period of consent will
have the opportunity to complete the program within a
reasonable time frame.
LINKS REFERENCE
1
2
3
4
program-h411/
5
6
7
http://www.georgebrown.ca/admissions/academic-upgrading/degree-
preparation-u-level/
8
http://www.georgebrown.ca/upgrading-credits/english-degree/
9
http://www.georgebrown.ca/upgrading-credits/math-degree/
10
11
12
13
14


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George Brown College Full-Time Programs 2020-2021

ADVANCED FRENCH PATISSERIE PROGRAM (POSTGRADUATE) (H413)

Code Course Name Please visit georgebrown.ca/englishproficiency for more

Delna Patel For inquiries about OSAP, bursaries, scholarships and

VISIT OUR CAMPUS

BAKER / PATISSIER APPRENTICE PROGRAM (H600)

• Level I: Learn fundamental baking theories and

There are three levels of in-school training (H600, H606

REQUIRED COURSES YOUR CAREER

D’Oyen Christie, LINKS REFERENCE

VISIT OUR CAMPUS

BAKING - PRE-EMPLOYMENT PROGRAM (H108)

CREDENTIAL Ontario College Certificate Manuals and books $400

PART TIME STUDY OPTIONS

Please visit coned.georgebrown.ca for details or contact

HEALTH POLICY George Brown College is continually striving to improve its

VISIT OUR CAMPUS

BAKING AND PASTRY ARTS MANAGEMENT PROGRAM (H113)

CREDENTIAL Ontario College Diploma Manuals and books $400

These skills will make you a sought-after graduate in the

PROGRAM STANDARDS AND LEARNING SEMESTER 4

As a graduate from any culinary or baking and pastry

George Brown College is continually striving to improve its

COOK APPRENTICE PROGRAM (H601)

There are two levels of in-school training (H601 and H607)

• Level I: Learn the fundamental culinary skills and

Apprenticeship training is an agreement between a person EXPERIENTIAL LEARNING

• Build upon your work experience.

REQUIRED COURSES HOW DO I APPLY TO THE PROGRAM

CULINARY ARTS - ITALIAN PROGRAM (POSTGRADUATE) (H411)

** First semester material fee includes Culinary & Bake manuals.

International students: Visit the International Fees and Related

YOUR FIELD STUDY OPTIONS SEMESTER 2 (SEMESTER IN ITALY)

PROGRAM STANDARDS AND LEARNING A knowledge of Italian

HEALTH POLICY George Brown College is continually striving to improve its

VISIT OUR CAMPUS

CULINARY MANAGEMENT – NUTRITION PROGRAM (H119)

PROGRAM STANDARDS AND LEARNING REQUIRED COURSES

General Education Electives

YOUR CAREER Please note that George Brown is committed to ensuring

FUTURE STUDY OPTIONS “The Culinary Management – Nutrition program

For inquiries about international admission requirements,

VISIT OUR CAMPUS

George Brown College is continually striving to improve its

CULINARY MANAGEMENT PROGRAM (H100)

This program provides the complete in-school portion of EXPERIENTIAL LEARNING

This valuable work experience can in turn be added to your

YOUR CAREER SPECIAL REQUIREMENTS

FUTURE STUDY OPTIONS

Graduates may also be eligible for direct entry into several

Visit the International Admissions11 page for more

HEALTH POLICY LINKS REFERENCE

VISIT OUR CAMPUS

CULINARY MANAGEMENT PROGRAM (INTEGRATED LEARNING) (H116)

SEMESTER 3 ** MATURE STUDENT STATUS (19 YEARS OF AGE OR

YOUR CAREER INTERNATIONAL (VISA) STUDENTS

• Ontario Secondary School Diploma or equivalent** CONTACT US

VISIT OUR CAMPUS

George Brown College is continually striving to improve its

CULINARY SKILLS PROGRAM (H134)

3. Contribute to and monitor adherence of others to the SEMESTER 2

REQUIRED COURSES Toronto alone has more