Culinary Skills Program (Preparatory Training) (A110)
Apply Now:
Domestic StudentsProgram Description
Leadership Claims
This program was developed in collaboration with the Centre for Addiction and Mental Health (CAMH) and is unique in Canada.
Program Overview
George Brown College’s Culinary Skills (A110) is a free, supported education program for individuals who identify mental health and/or addictions challenges as a barrier to education and employment. In a small-group, hands-on setting, with experiential work opportunities and job coaching support, the program prepares students for entry-level work in Toronto's food service industry.
This program, developed in collaboration with the Centre for Addiction and Mental Health (CAMH), is designed for students who see work as part of their recovery process and is unique in Canada.
Full Description
The Culinary Skills (A110) program at George Brown College is one of two innovative Augmented Education employment-focused programs designed to support those with a history of mental health and/or addiction challenges by addressing common employment barriers that exist.
Developed in collaboration with the Centre for Addiction and Mental Health (CAMH), this free program provides training to support employment in the food service industry. It is offered to students who see work as part of their recovery process and helps those recovering from mental health and/or addictions challenges to take the first step toward a job in Toronto’s food service industry.
Culinary Skills Program Overview:
- unique in Canada
- free, two-semester, full-time program
- starts in September
- includes classroom and kitchen lab instruction
- class and kitchen lab time approximately 30 to 35 hours per week
- 150 hours of work placement and workshops
- tutoring and support are available from program coaches
- students graduate with an Ontario College Certificate
Career & Postgraduate Study Opportunities
Courses
Required Courses
SEMESTER 1
| Code | Course Name |
|---|---|
| HOSF 1233 | Baking Pastry and Theory – Basic |
| HOSF 1002 | Baking and Pastry for Cooks |
| HOSF 1202 | Culinary Foundations |
| HOSF 1029 | Theory of Food I |
| HOSF 1145 | Sanitation |
| HOSF 1237 | Field Integration/Workshops I |
| MATH 1000 | Mathematics Foundations for Hospitality |
| HOSF 1255 | Nutrition Fundamentals from a Culinary Perspective |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF 1185 | Fundamentals of Butchery |
| HOSF 1203 | Culinary Essentials |
| HOSF 1241 | Field Integration/Workshops II |
| HOSF 1242 | Baking Techniques II |
| HOST 1005 | Food Beverage and Labour Cost Control |
| HOSF 1244 | Industry Practicum |
| MATH 1102 | Math for Hospitality |
| HOSF 1146 | Emergency First Aid/Heartsaver CPR |
| HOSF 1184 | Café Production |
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic food and bake science to food preparation to create a desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food-handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
- Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
- Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
- Use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
- Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
Tuition & Fees
Domestic Tuition
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid webpages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is not eligible for OSAP funding.
Disclaimer: The information contained in this website is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College fee requirements.
Admission Requirements
Applicants are selected on the basis of:
- Ontario Secondary School Diploma or equivalent
- mental health and/or addictions history
- mature student status (19 years of age or older)
Intake process involves all of the following:
- application completion
- academic assessment
- skills assessment
- interview
Course Exemptions
Due to the nature of this employment focused program, it is only offered in block format and as such cannot accommodate course exemptions. Please visit our transfer guide for more information.
How to Apply
Download the application package or call the Augmented Education office at 416-415-5000, ext. 6790 or email a request to auged@georgebrown.ca.
Pour des services en français, veuillez communiquer avec nous au 416-415-5000, poste 3111 ou par courriel à frenchserviceinfo@georgebrown.ca.
Contact Us
For more information or to receive an application package, contact the Augmented Education program office at 416-415-5000, ext. 6790, or send an email request to auged@georgebrown.ca.
Pour des services en français, veuillez communiquer avec nous au 416-415-5000, poste 3111 ou par courriel à frenchserviceinfo@georgebrown.ca.
For more information about George Brown College, call the Contact Centre at 416-415-2000 or long distance 1-800-265-2002.
Visit Our Campus
Thinking about attending George Brown? The Culinary skills program is taught at our St. James Campus at 300 Adelaide St. E., Toronto, Ontario.
Information sessions for Culinary Skills are held regularly at the Hospitality Building at George Brown College. Sign up!
Book a general campus tour to see the common areas of the campus (i.e. cafeteria, student services, the gym, etc.). Choose "Work and College Preparation" as your area of interest.
You can also explore our virtual tour.
Culinary Skills Program (Preparatory Training) (A110)
Apply Now:
Domestic StudentsProgram Description
Program Overview
This unique program provides people with a history of mental illness and/or addiction with the opportunity to receive training and employment in the food service industry. The program is designed for students who see work as part of their recovery process. The goal of this program is to help people with barriers to training and employment take the first steps toward a job in Toronto’s food industry.
Full Description
Augmented Education is a training and employment support model developed by George Brown College and the Centre for Addiction and Mental Health (CAMH). The Culinary Skills program is one of two Augmented Education programs currently offered at George Brown College.
This employment-focused program offers people with a history of mental illness and/or addiction the choice and the opportunity to receive training and employment in the food service industry. The Culinary Skills program is designed for students who see work as part of their recovery process.
The goal of the program is to help people recovering from addiction and/or mental illness take the first steps toward a job in Toronto’s food service industry. There are no fees for this program.
This innovative program includes classroom and kitchen lab instruction, 150 hours of work placement and workshops.
Class and kitchen lab time is approximately 30 to 35 hours per week, with support and tutoring available from program coaches.
Career & Postgraduate Study Opportunities
Courses
Required Courses
SEMESTER 1
| Code | Course Name |
|---|---|
| HOSF1233 | Baking Pastry and Theory – Basic |
| HOSF1002 | Baking and Pastry for Cooks |
| HOSF1202 | Culinary Foundations |
| HOSF1029 | Theory of Food I |
| HOSF1145 | Sanitation |
| HOSF1237 | Field Integration/Workshops I |
| MATH1000 | Mathematics Foundations for Hospitality |
| HOSF1255 | Nutrition Fundamentals From A Culinary Perspective |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF1185 | Fundamentals of Butchery |
| HOSF1203 | Culinary Essentials |
| HOSF1241 | Field Integration/Workshops II |
| HOST1005 | Food Beverage and Labour Cost Control |
| HOSF1244 | Industry Practicum |
| MATH1102 | Math for Hospitality |
| HOSF1146 | Emergency First Aid/Heartsaver CPR |
| HOSF1184 | Café Production |
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic food and bake science to food preparation to create a desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food-handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
- Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
- Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
- Use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
- Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
Tuition & Fees
Domestic Tuition
Financial Assistance
This program is not eligible for OSAP funding.
Disclaimer: The information contained in this website is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College fee requirements.
Admission Requirements
Applicants are selected on the basis of:
- Ontario Secondary School Diploma or equivalent
- mental health and/or addictions history
- mature student status (19 years of age or older)
Intake process involves all of the following:
- Application completion.
- Academic assessment.
- Skills assessment.
- Interview.
Course Exemptions
Due to the nature of this employment focused program, it is only offered in block format and as such cannot accommodate course exemptions. Please visit our transfer guide for more information.
How to Apply
Download the application package or call the Augmented Education office at 416-415-5000, ext. 6790 or email a request to auged@georgebrown.ca.
Pour des services en français, veuillez communiquer avec nous au 416-415-5000, poste 3111 ou par courriel à frenchserviceinfo@georgebrown.ca.
Contact Us
For more information or to receive an application package, contact the Augmented Education program office at 416-415-5000, ext. 6790, or send an email request to auged@georgebrown.ca.
Pour des services en français, veuillez communiquer avec nous au 416-415-5000, poste 3111 ou par courriel à frenchserviceinfo@georgebrown.ca.
For more information about George Brown College, call the Contact Centre at 416-415-2000 (TTY 1-877-515-5559) or long distance 1-800-265-2002.
Visit Our Campus
Thinking about attending George Brown? The Culinary skills program is taught at our St. James Campus at 300 Adelaide St. E., Toronto, Ontario.
Information sessions for Culinary Skills are held regularly at the Hospitality Building at George Brown College. Sign up!
Book a general campus tour to see the common areas of the campus (i.e. cafeteria, student services, the gym, etc.). Choose "Work and College Preparation" as your area of interest.
You can also explore our virtual tour.
