Graduate Certificate in International Cuisine
George Brown College in St. James, Toronto offers an exciting and comprehensive Graduat...
Honours Bachelor of Commerce (Culinary Management)
St. James Campus
INTAKE: September
Program Overview
The Honours Bachelor of Commerce (Culinary Management) program at George Brown College is designed to provide students with a comprehensive understanding of culinary arts and business management principles. Combining hands-on culinary training with coursework in finance, marketing, and entrepreneurship, this program equips students with the skills and knowledge needed to succeed in the dynamic food service industry. Through practical experiences in state-of-the-art culinary labs and industry placements, students develop expertise in menu planning, food production, cost control, and culinary innovation. Graduates emerge as culinary leaders equipped to drive culinary businesses forward in an increasingly competitive market.
Curriculum:
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Integrated Culinary and Business Curriculum: The program offers a unique blend of culinary arts and business management courses, allowing students to develop a strong foundation in both culinary skills and business acumen. Courses cover a wide range of topics, including menu development, food safety, financial management, marketing strategies, and culinary entrepreneurship.
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Hands-On Culinary Training: Students gain practical experience through hands-on culinary training in fully-equipped culinary labs and professional kitchen facilities. Under the guidance of experienced chefs and industry professionals, students learn essential culinary techniques, explore global cuisines, and master the art of food preparation and presentation.
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Industry Placements and Internships: The program includes industry placements and internships, providing students with valuable real-world experience in professional culinary environments. Through these placements, students have the opportunity to apply their skills in commercial kitchens, restaurants, hotels, catering companies, and food service establishments, gaining insight into industry practices and building professional networks.
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Focus on Culinary Innovation and Trends: The curriculum emphasizes culinary innovation and staying abreast of industry trends. Students learn to experiment with ingredients, develop creative menu concepts, and adapt to evolving consumer preferences. They also explore sustainability practices, food ethics, and the farm-to-table movement, preparing them to address contemporary challenges in the culinary industry.
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Career Preparation and Professional Development: The program prioritizes career preparation and professional development, equipping students with the skills and confidence to pursue diverse career pathways in the culinary field. Through workshops, seminars, and networking events, students enhance their communication skills, leadership abilities, and industry knowledge, positioning themselves for success in the competitive culinary job market.
Location
St. James Campus
Score
IELTS: 6.5
Tuition Fee
CAD 19302
Application Fees: CAD $ 110
Academic Requirements: International students applying for undergraduate programs at George Brown College should have a minimum academic achievement of 65% or above in their previous educational qualifications.
English Language Proficiency:
- IELTS: A minimum overall score of 6.5, with no band score less than 6.
- TOEFL: A minimum score of 88 on the internet-based test (iBT).
- PTE Academic: A minimum score of 60.
- DET Score: A minimum DET score of 115.
Unfortunately, George Brown College, St. James does not offer any scholarships or financial aid to international students. However, students can explore external scholarship opportunities or funding options available through their home country's government or educational institutions.
Part-Time Jobs: International students are allowed to work part-time during their studies, which can help offset some of the living expenses. However, it is important to note that part-time jobs may not always be easy to come by, and students should not rely solely on part-time work to finance their studies.
Graduates of George Brown College's Honours Bachelor of Commerce (Culinary Management) program are well-prepared to pursue rewarding careers in various sectors of the culinary industry, leveraging their combination of culinary expertise, business acumen, and leadership skills to excel in dynamic and diverse roles.
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Executive Chef: Graduates may pursue roles as executive chefs in upscale restaurants, hotels, resorts, or catering companies. They oversee kitchen operations, manage culinary staff, develop menus, and ensure the quality and consistency of food offerings.
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Food and Beverage Manager: With their combined expertise in culinary arts and business management, graduates can pursue careers as food and beverage managers in various hospitality establishments. They oversee food and beverage operations, manage budgets, coordinate events, and maintain high standards of service.
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Restaurant Owner/Entrepreneur: Some graduates may choose to start their own restaurants, cafes, food trucks, or catering businesses. They leverage their culinary skills and business acumen to develop unique concepts, create menus, manage finances, and build successful culinary ventures.
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Menu Development Specialist: Graduates can work as menu development specialists or culinary consultants for food service companies, restaurant chains, or culinary publications. They design innovative menus, conduct market research, analyze food trends, and collaborate with chefs to create appealing and profitable menu offerings.
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Culinary Educator: Some graduates may pursue careers as culinary instructors or educators in culinary schools, colleges, or vocational training programs. They share their expertise with aspiring chefs, teach culinary techniques and theories, and mentor students in developing their culinary skills and knowledge.
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Food and Beverage Consultant: Graduates may work as food and beverage consultants, providing advisory services to restaurants, hotels, or food manufacturers. They offer expertise in areas such as menu planning, cost control, kitchen design, food safety, and quality assurance to optimize operational efficiency and profitability.
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Event Planner/Coordinator: With their knowledge of culinary trends and event management skills, graduates can pursue careers as event planners or coordinators for corporate events, weddings, festivals, or culinary competitions. They plan and execute food-related events, coordinate catering services, and ensure seamless guest experiences.
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Food Stylist/Food Photographer: Some graduates may explore careers as food stylists or food photographers, working in advertising agencies, media companies, or culinary publications. They use their creativity and attention to detail to style food presentations for photographs, videos, or advertisements, enhancing visual appeal and marketing effectiveness.
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Research and Development Chef: Graduates can work in research and development roles for food manufacturers, culinary product companies, or hospitality industry suppliers. They innovate and test new recipes, ingredients, and food products, contributing to the advancement of culinary techniques and culinary industry trends.
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Hotel/Resort Chef: Graduates may pursue opportunities as chefs in luxury hotels, resorts, or cruise lines. They oversee culinary operations, design menus, manage kitchen staff, and ensure exceptional dining experiences for guests in diverse hospitality settings.
