Honours Bachelor of Commerce (Culinary Management) Program (Bridging) (H316)
Program Description
Leadership Claims
The only four-year Culinary Management bachelor’s degree in Canada.
Program Overview
Take your culinary management diploma to the next level with the Honours Bachelor of Commerce (Culinary Management) (H316) program and develop the skills necessary to succeed as a chef, culinary manager or entrepreneur.
Designed for graduates of culinary management diploma programs, H316 is a bridge pathway to the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree.
Full Description
The Honours Bachelor of Commerce (Culinary Management) (H316) program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) (H315) program – Canada’s only four-year culinary management bachelor’s degree. The bridging program is designed specifically for graduates of culinary management diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of six bridge courses.
As a graduate of this degree program, you’ll enter the workforce with the culinary knowledge, advanced management skills, business acumen and real-world experience needed for a successful career in modern Canadian kitchens and food companies or as an entrepreneur.
This program will prepare you for a wide range of roles, including kitchen, operations management and food development positions. Students will gain an understanding of the following key areas:
- Culinary proficiency
- Culinary theory
- Accounting and finance
- Marketing and communications
- Human resources and risk management
- Specialized business
- Research
- General knowledge (liberal studies)
George Brown College Chef School Student Standards and Expectations
Note: George Brown College has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
Your Field Education Options
Take part in a robust externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates of this program will be prepared to continue their studies post-degree in master’s programs in the fields of business, gastronomy and environmental studies. Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French Pastry programs, as well as the Food and Nutrition Management program.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Required Courses
Semester 4
Bridge Semester Courses
| Code | Course name |
|---|---|
| HOSF 1277 | Fundamentals of Accounting |
| HOSF 1292 | Gastronomy |
| HOSF 1299 | Managerial Accounting |
| HOSF 2309 | Research Fundamentals |
| HOSF 2313 | Macroeconomics: Canada in the Global Environment |
| HOSF 2406 | Principles of Marketing |
Semester 5
| Code | Course name |
|---|---|
| HOSF 3505 | Market and Feasibility Research I |
| HOSF 3507 | Strategic Managerial Communications |
| HOSF 3509 | Sustainability in Food Service |
| HOSF 3604 | Finance |
| Select Two Lower Liberal Studies Elective | |
Semester 6
| Code | Course name |
|---|---|
| HOSF 3501 | Human Resources Management |
| HOSF 3602 | Food Science and Nutrition |
| HOSF 3603 | Market and Feasibility Research II |
| HOSF 3605 | Statistics |
| Select One Upper Liberal Studies Elective | |
Scheduled between Semester 6 & 7
| Code | Course name |
|---|---|
| EXTN 2011 | Work-Integrated Learning II (WIL) Personalized |
Semester 7
| Code | Course name |
|---|---|
| HOSF 4703 | Restaurant Risk Management |
| HOSF 4705 | Beverages, Sensory and Evaluation |
| HOSF 4707 | Advanced Food Science and Nutrition |
| HOSF 4709 | Strategic Revenue Management |
| Select One Upper Liberal Studies Elective | |
Semester 8
| Code | Course name |
|---|---|
| HOSF 4804 | Research and Development |
| HOSF 4806 | Strategies for the Black Box |
| HOSF 4808 | Capstone |
| Select One Upper Liberal Studies Elective | |
Program Learning Outcomes
The graduate demonstrates the ability to:
- Distinguish among and apply current practices from industry and scholarship relating to accounting, marketing, customer service, human resources, supply chain management, health and safety, costing and pricing, hospitality and risk management.
- Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
- Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
- Collaborate effectively as part of a diverse culinary management team in order to develop strategies to realize organizational objectives in a variety of food service environments.
- Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
- Plan and execute fundamental contemporary cooking techniques that reflect an advanced knowledge of food theory and practice, nutrition and professional systems used in the culinary industry.
- Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
- Develop a new food product, business and/or event in order to facilitate market realization.
- Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
- Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
- Examine personal strengths, weaknesses and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
- Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
- Use qualitative and/or quantitative information to develop cogent arguments, make sound judgments and apply concepts, principles and techniques that inform or enhance diverse types of culinary operations.
Tuition & Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for two semesters of the program starting in Fall 2024. Fees are subject to change for programs starting in Fall 2025 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2025. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Fees for this program do not include the cost of the co-op work term (EXTN 2011, between semesters 6 and 7), which is approximately $500.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1600 |
| Black safety shoes | $110–$160 |
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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
This program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) H315 degree program and is designed for graduates of culinary management diploma programs.
Requirements:
- A culinary management diploma with a program GPA of 2.7 or higher and completion of required certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate).
- Prospective students with culinary credentials outside of Ontario will require department assessment, which may result in additional courses and completion of certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate) in addition to the bridge semester. International and out-of-province applicants who believe they are eligible for this program are invited to contact the co-ordinator Warren Ford at wford@georgebrown.ca.
The H316 bridge courses (six core courses) take place from May to August. To continue to semester 5 of the program, students must complete the designated bridge pathway and maintain good standing with a minimum 1.7 program GPA (60 per cent or above).
Note: The bridge for entry into semester 5 (year 3) of the H315 program comprises six core courses (Gastronomy, Principles of Marketing, Fundamentals of Accounting, Research Fundamentals, Managerial Accounting and Macroeconomics: Canada in the Global Environment, a course designed specifically for the bridge).
NOTE FOR CURRENT GEORGE BROWN STUDENTS:
Note 1: Current George Brown DOMESTIC students in H100 – Culinary Management or H116 – Culinary Management (Integrated Learning) programs who wish to apply for H316 are invited to apply on ontariocolleges.ca. The admissions office will verify your current standing in the diploma program and process your application accordingly.
Note 2: Current George Brown INTERNATIONAL (VISA) students in H100 – Culinary Management, H116 – Culinary Management (Integrated Learning) or programs who wish to apply for H316 are invited to apply on the Online Application System for International Students. The International Admissions Office will verify your current standing in the diploma program and process your application accordingly.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
English language proficiency required
George Brown College ESL Level 9; TOEFL 84 overall and 21 in each skill band (online); IELTS 6.5 overall and 6.0 in each skill band; MELAB 85; CAEL overall 70 (writing 60)
Proficiency in English communication is necessary for success in this program.
Please visit English Proficiency for more details.
Pursuant to section 4 of the Post-secondary Education Choice and Excellence Act, 2000, George Brown College’s George Brown College was granted a renewal of consent to offer the H316 Honours Bachelor of Commerce Culinary Management for a seven year period beginning September 7th 2023 and ending in September of 2030.
Health Policy
Students should be aware that various allergens, including nuts, dairy and shellfish, are routinely used in practical labs. 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
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 page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
HONOURS BACHELOR of COMMERCE – BRIDGING (H316)
For general Chef School inquiries please contact CHCAStudentSupport@georgebrown.ca.
For more information about George Brown College, you may also call the Contact Centre at 416-415-2000 or long distance 1-800-265-2002.
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House 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 Brown College.
Honours Bachelor of Commerce (Culinary Management) Program (Bridging) (H316)
Program Description
Leadership Claims
The only four-year Culinary Management bachelor's degree in Canada.
Program Overview
Take your culinary management diploma to the next level with the Honours Bachelor of Commerce (Culinary Management) (H316) program and develop the skills necessary to succeed as a chef, culinary manager or entrepreneur.
Designed for graduates of culinary management diploma programs, H316 is a bridge pathway to the Honours Bachelor of Commerce (Culinary Management) (H315) program—Canada's only four-year culinary management bachelor's degree.
Full Description
The Honours Bachelor of Commerce (Culinary Management) (H316) program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) (H315) program—Canada's only four-year culinary management bachelor's degree. The bridging program is designed specifically for graduates of culinary management diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of six bridge courses.
As a graduate of this degree program, you'll enter the workforce with the culinary knowledge, advanced management skills, business acumen, and real-world experience needed for a successful career in modern Canadian kitchens and food companies or as an entrepreneur.
This program will prepare you for a wide range of roles, including kitchen, operations management, and food development positions. Students will gain an understanding of the following key areas:
- Culinary proficiency
- Culinary theory
- Accounting and finance
- Marketing and communications
- Human resources and risk management
- Specialized business
- Research
- General knowledge (liberal studies)
George Brown College Chef School Student Standards and Expectations
Note: George Brown College has adopted a Bring Your Own Device (BYOD) initiative. As a result, we no longer have computer lab classrooms. For classes that require computers, students will need to bring their own laptops. Our Library Learning Commons offers open access computers as well as equipment that can be borrowed on a short-term basis. For more information, please contact The Centre for Hospitality and Culinary Arts at chcastudentsupport@georgebrown.ca
Your Field Education Options
Take part in a robust externship. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities they believe will provide the learning experiences they value and meet the program's learning outcomes. This valuable work experience can be added to your resumé.
In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.
Career & Postgraduate Study Opportunities
Educational Pathways
Graduates of this program will be prepared to continue their studies post-degree in master's programs in the fields of business, gastronomy and environmental studies. Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French Pastry programs, as well as the Food and Nutrition Management program.
Alumni Impact
We are immensely proud of the contributions of our alumni in Toronto and around the globe.
From Michelin-starred restaurants to major construction, entertainment, community and financial organizations, our graduates are truly making an impact across a range of industries.
Latest alumni stories
Courses
Required Courses
SEMESTER 4
Bridge Semester Courses
| Code | Course name |
|---|---|
| HOSF 1292 | Gastronomy |
| HOSF 2406 | Principles of Marketing |
| HOSF 1277 | Fundamentals of Accounting |
| HOSF 2309 | Research Fundamentals |
| HOSF 1299 | Managerial Accounting |
| HOSF 2313 | Macroeconomics: Canada in the Global Environment |
SEMESTER 5
| Code | Course name |
|---|---|
| HOSF 3505 | Market and Feasibility Research I |
| HOSF 3507 | Strategic Managerial Communications |
| HOSF 3509 | Sustainability in Food Service |
| HOSF 3604 | Finance |
| LOWER Liberal Studies Elective | |
| LOWER Liberal Studies Elective |
SEMESTER 6
| Code | Course name |
|---|---|
| HOSF 3602 | Food Science and Nutrition |
| HOSF 3501 | Human Resources Management |
| HOSF 3603 | Market and Feasibility Research II |
| HOSF 3605 | Statistics |
| Upper Liberal Studies Elective |
Scheduled between Semester 6 & 7
| Code | Course name |
|---|---|
| EXTN 2011 | Work Integrated Learning II (WIL) Personalized |
SEMESTER 7
| Code | Course name |
|---|---|
| HOSF 4703 | Restaurant Risk Management |
| HOSF 4705 | Beverages, Sensory and Evaluation |
| HOSF 4707 | Advanced Food Science and Nutrition |
| HOSF 4709 | Strategic Revenue Management |
| Upper Liberal Studies Elective |
SEMESTER 8
| Code | Course name |
|---|---|
| HOSF 4804 | Research and Development |
| HOSF 4806 | Strategies for the Black Box |
| HOSF 4808 | Capstone |
| Upper Liberal Studies Elective |
Program Learning Outcomes
The graduate demonstrates the ability to:
- Distinguish among and apply current practices from industry and scholarship relating to accounting, marketing, customer service, human resources, supply chain management, health and safety, costing and pricing, hospitality and risk management.
- Identify, appraise and/or apply various methods, skills, tools and systems used in a variety of disciplines related to culinary practice and study.
- Research and analyze societal, environmental, cultural, economic, culinary and/or market demands at local, regional and international levels.
- Collaborate effectively as part of a diverse culinary management team in order to develop strategies to realize organizational objectives in a variety of food service environments.
- Drawing on fields of study and practice, develop and manage strategic partnerships, customer service and relationships.
- Plan and execute fundamental contemporary cooking techniques that reflect an advanced knowledge of food theory and practice, nutrition and professional systems used in the culinary industry.
- Use management theories and methodologies in order to provide recommendations for realizing organizational objectives specific to different kinds of culinary operations.
- Develop a new food product, business and/or event in order to facilitate market realization.
- Apply advanced management techniques and theories to support large-scale, multi-unit culinary operations.
- Monitor changing practices and evolving knowledge related to culinary management to select strategies for lifelong learning and professional advancement in the field of study.
- Examine personal strengths, weaknesses and knowledge limitations in order to develop strategies that promote growth and build leadership potential.
- Communicate information and concepts using advanced verbal and written skills that reflect disciplinary norms.
- Use qualitative and/or quantitative information to develop cogent arguments, make sound judgments and apply concepts, principles and techniques that inform or enhance diverse types of culinary operations.
Tuition & Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for two semesters of the program starting in Fall 2023. Fees are subject to change for programs starting in Fall 2024 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2024. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Fees for this program do not include the cost of the co-op work term (EXTN 2011, between semesters 6 and 7), which is approximately $500.
‡ Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1600 |
| Black safety shoes | $110–$160 |
International Students
Visit the International Fees and Related Costs page for more information.
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 approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
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
This program is a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) H315 degree program and is designed for graduates of culinary management diploma programs.
Requirements:
- A culinary management diploma with a program GPA of 2.7 or higher and completion of required certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate).
- Prospective students with culinary credentials outside of Ontario will require department assessment, which may result in additional courses and completion of certificates (Emergency First Aid/Heartsaver CPR, Smart Serve Certificate, Sanitation Certificate, WHMIS Certificate) in addition to the bridge semester. International and out-of-province applicants who believe they are eligible for this program are invited to contact the co-ordinator Warren Ford at wford@georgebrown.ca.
The H316 bridge courses (six core courses) take place from May to August. To continue to semester 5 of the program, students must complete the designated bridge pathway and maintain good standing with a minimum 1.7 program GPA (60 per cent or above).
Note: The bridge for entry into semester 5 (year 3) of the H315 program comprises six core courses (Gastronomy, Principles of Marketing, Fundamentals of Accounting, Research Fundamentals, Managerial Accounting and Macroeconomics: Canada in the Global Environment, a course designed specifically for the bridge).
NOTE FOR CURRENT GEORGE BROWN STUDENTS:
Note 1: Current George Brown College DOMESTIC students in H100 – Culinary Management or H116 – Culinary Management (Integrated Learning) are invited to speak with H316 program co-ordinator Warren Ford at wford@georgebrown.ca. They will provide your information to the admissions office to verify your current standing in the diploma program and process your application accordingly.
Note 2: Current George Brown INTERNATIONAL (VISA) students in H100 – Culinary Management, or H116 – Culinary Management (Integrated Learning) programs who wish to apply for H316 are invited to apply on the Online Application System for International Students. The International Admissions Office will verify your current standing in the diploma program and process your application accordingly.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
English language proficiency required
George Brown College ESL Level 9; TOEFL 84 overall and 21 in each skill band (online); IELTS 6.5 overall and 6.0 in each skill band; MELAB 85; CAEL overall 70 (writing 60)
Proficiency in English communication is necessary for success in this program.
Please visit English Proficiency for more details.
George Brown has been granted a consent by the Ministry of Colleges and Universities to offer this applied degree for a seven-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.
Health Policy
Students should be aware that various allergens, including nuts, dairy and shellfish, are routinely used in practical labs. 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.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
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 page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
HONOURS BACHELOR of COMMERCE- BRIDGING (H316)
For general Chef School inquiries please contact CHCAStudentSupport@georgebrown.ca.
For more information about George Brown College, you may also call the Contact Centre at 416-415-2000 or long distance 1-800-265-2002.
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House 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 Brown College.
