Honours Bachelor of Food Studies Program (Bridging) (H318)
Program Description
Leadership Claims
The first four-year Honours Bachelor of Food Studies degree in Canada combining culinary arts and a comprehensive food studies curriculum.
Program Overview
Take your culinary management or baking and pastry arts diploma to the next level with the Honours Bachelor of Food Studies (H318) program. Examine challenges facing the food system, focusing on justice and equity, sustainability and health, and potential solutions.
Designed for graduates of culinary management or baking and pastry arts diploma programs, H318 is a bridge pathway to the Honours Bachelor of Food Studies (H317) program – Canada’s first four-year honours bachelor of food studies degree combining culinary arts and a comprehensive food studies curriculum.
Full Description
The Honours Bachelor of Food Studies (H318) program is a bridge pathway into the Honours Bachelor of Food Studies (H317) program – Canada's first four-year honours bachelor of food studies degree. The bridging program is specifically designed for graduates of culinary management or baking and pastry arts diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of five bridge courses.
Food choices now involve much more than what we will have for dinner. Chronic disease, waste, climate change, rapid urbanization, technological change, hunger and inequity are issues everyone in the food sector must consider. In the Honours Bachelor of Food Studies program, you’ll explore these issues with a focus on justice and equity, sustainability and health.
This program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in the rapidly changing hospitality and culinary arts field. Graduates will be positioned to succeed in various food-related occupations, including culinary, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, public policy and research. There are growing opportunities for careers informed by both culinary experience and versatile critical thinking.
In the classroom and beyond, students will be introduced to the vibrant world of food in a culturally diverse and inclusive environment and will participate in community-engaged learning opportunities.
George Brown College Chef School Student Standards and Expectations
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 environmental studies, food policy, justice studies, public health, gastronomy, education, community development, communication and media studies.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French pastry programs and the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
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
Bridging Semester 4
| Course Code | Course Title |
|---|---|
| HOSF 2310 | Food Studies Research Methods |
| HOSF 2312 | Introductory Food Studies |
| HOSF 2314 | Food Literacy & Communications |
| HOSF 2315 | Understanding Food Production |
| HOSF 2316 | Voices for Food Systems Change |
Semester 5
| Course Code | Course Title |
|---|---|
| HOSF 3502 | Nutritional Epidemiology and Public Policy |
| HOSF 3504 | Food Policy and Law |
| HOSF 3506 | The Evolving Kitchen |
| HOSF 3508 | Global Food and Beverage History |
| Select One Lower Liberal Studies Elective | |
Semester 6
| Course Code | Course Title |
|---|---|
| HOSF 3509 | Sustainability in Food Service |
| HOSF 3606 | Food and the Non-profit Sector |
| HOSF 3607 | Sustainable Consumption |
| HOSF 3608 | Canadian Food History and Culture |
| Select One Upper Liberal Studies Elective | |
Semester 7
| Course Code | Course Title |
|---|---|
| HOSF 4702 | Global Food Politics |
| HOSF 4704 | Food, Equity and the City |
| HOSF 4706 | Chefs as Agents of Change |
| HOSF 4708 | Capstone I (Food Studies) |
| Select One Upper Liberal Studies Elective | |
Semester 8
| Course Code | Course Title |
|---|---|
| HOSF 4802 | Special Topics in Food Studies |
| HOSF 4806 | Strategies for the Black Box |
| HOSF 4809 | Capstone II (Food Studies) |
| HOSF 4810 | The Future of Food |
| Select One Upper Liberal Studies Elective | |
Program Learning Outcomes
Upon successful completion of this course, students will be able to:
- Articulate the interconnected structures and functions of food systems at the local, national and international levels.
- Analyze social, cultural, political and environmental influences on current and emerging food-related theory, policy and practice.
- Recommend informed responses to both practical and scholarly issues and challenges using insights from food systems theory and the study of global cuisine.
- Acquire foundational culinary skill proficiency and operational knowledge appropriate to enter into the culinary industry.
- Integrate a healthy, equitable, and sustainable food systems perspective into culinary theory and practice.
- Construct coherent arguments to address debates within the broad field of food studies.
- Appraise research methodologies used across disciplines related to food studies.
- Communicate effectively in a variety of formats appropriate to academic, government, non-profit, business and media environments.
- Articulate how uncertainty, ambiguity and limits to knowledge influence perception and interpretation of debates in food studies and consider issues from multiple perspectives.
- Demonstrate curiosity, initiative, integrity, collaboration and social responsibility in personal and professional settings related to food.
Tuition & Fees
Domestic Tuition
International Tuition
Additional Costs
*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. 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.
‡Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1,600 |
| 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 Food Studies H317 degree program and is designed for graduates of culinary management diploma programs.
Requirements:
- A culinary management diploma or a baking and pastry arts 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 or baking and pastry arts credentials outside of George Brown College 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 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@georgebrown.ca).
The H318 bridge courses (five 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 2.3 program GPA (67 per cent or above).
Note: The bridge for entry into semester 5 (Year 3) of the H317 program comprises five core courses (Food Studies Research Methods, Introductory Food Studies, Food Literacy & Communications, Understanding Food Production, and Voices for Food Systems Change).
NOTE FOR CURRENT GEORGE BROWN STUDENTS:
Note 1: Current George Brown College DOMESTIC students in H100 – Culinary Management, H116 - Culinary Management (Integrated Learning), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management are invited to contact H318 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@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, H116 – Culinary Management (Integrated Learning), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management programs who wish to apply for H318 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.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
How to Apply
Domestic students 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 FOOD STUDIES – BRIDGING (H318)
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 Food Studies Program (Bridging) (H318)
Program Description
Leadership Claims
The first four-year Honours Bachelor of Food Studies degree in Canada combining culinary arts and a comprehensive food studies curriculum.
Program Overview
Take your culinary management or baking and pastry arts diploma to the next level with the Honours Bachelor of Food Studies (H318) program. Examine challenges facing the food system, focusing on justice and equity, sustainability and health, and potential solutions.
Designed for graduates of culinary management or baking and pastry arts diploma programs, H318 is a bridge pathway to the Honours Bachelor of Food Studies (H317) program—Canada’s first four-year honours bachelor of food studies degree combining culinary arts and a comprehensive food studies curriculum.
Full Description
The Honours Bachelor of Food Studies (H318) program is a bridge pathway into the Honours Bachelor of Food Studies (H317) program—Canada's first four-year honours bachelor of food studies degree. The bridging program is specifically designed for graduates of culinary management or baking and pastry arts diploma programs. Graduates of these diploma programs may be eligible to enter the third year of the degree upon successful completion of five bridge courses.
Food choices now involve much more than what we will have for dinner. Chronic disease, waste, climate change, rapid urbanization, technological change, hunger, and inequity are issues everyone in the food sector must consider. In the Honours Bachelor of Food Studies program, you'll explore these issues with a focus on justice and equity, sustainability and health.
This program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in the rapidly changing hospitality and culinary arts field. Graduates will be positioned to succeed in various food-related occupations, including culinary, education, tourism, recreation, health, food security, sustainability, economic development, agriculture, public policy and research. There are growing opportunities for careers informed by both culinary experience and versatile critical thinking.
In the classroom and beyond, students will be introduced to the vibrant world of food in a culturally diverse and inclusive environment and will participate in community-engaged learning opportunities.
George Brown College Chef School Student Standards and Expectations
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 environmental studies, food policy, justice studies, public health, gastronomy, education, community development, communication and media studies.
Graduates may also be eligible for direct entry into the Culinary Arts – Italian, French pastry programs and the Food and Nutrition Management program.
Please contact the program co-ordinator for further information.
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
Bridging Semester 4
| Course Code | Course Title |
|---|---|
| HOSF 2310 | Food Studies Research Methods |
| HOSF 2312 | Introductory Food Studies |
| HOSF 2314 | Food Literacy & Communications |
| HOSF 2315 | Understanding Food Production |
| HOSF 2316 | Voices for Food Systems Change |
YEAR 3
Semester 5
| Course Code | Course Title |
|---|---|
| HOSF 3502 | Nutritional Epidemiology and Public Policy |
| HOSF 3504 | Food Policy and Law |
| HOSF 3506 | The Evolving Kitchen |
| HOSF 3508 | Global Food and Beverage History |
| Lower Liberal Studies Elective |
Semester 6
| Course Code | Course Title |
|---|---|
| HOSF 3606 | Food and the Nonprofit Sector |
| HOSF 3509 | Sustainability in Food Service |
| HOSF 3607 | Sustainable Consumption |
| HOSF 3608 | Canadian Food History and Culture |
| Upper Liberal Studies Elective |
YEAR 4
Semester 7
| Course Code | Course Title |
|---|---|
| HOSF 4702 | Global Food Politics |
| HOSF 4704 | Food, Equity and the City |
| HOSF 4706 | Chefs as Agents of Change |
| HOSF 4708 | Capstone I (Food Studies) |
| Upper Liberal Studies Elective |
Semester 8
| Course Code | Course Title |
|---|---|
| HOSF 4802 | Special Topics in Food Studies |
| HOSF 4806 | Strategies for the Black Box |
| HOSF 4809 | Capstone II (Food Studies) |
| HOSF 4810 | The Future of Food |
| Upper Liberal Studies Elective |
Program Learning Outcomes
Upon successful completion of this course, students will be able to:
- Articulate the interconnected structures and functions of food systems at the local, national and international levels.
- Analyze social, cultural, political and environmental influences on current and emerging food-related theory, policy and practice.
- Recommend informed responses to both practical and scholarly issues and challenges using insights from food systems theory and the study of global cuisine.
- Acquire foundational culinary skill proficiency and operational knowledge appropriate to enter into the culinary industry.
- Integrate a healthy, equitable, and sustainable food systems perspective into culinary theory and practice.
- Construct coherent arguments to address debates within the broad field of food studies.
- Appraise research methodologies used across disciplines related to food studies.
- Communicate effectively in a variety of formats appropriate to academic, government, non-profit, business and media environments.
- Articulate how uncertainty, ambiguity and limits to knowledge influence perception and interpretation of debates in food studies and consider issues from multiple perspectives.
- Demonstrate curiosity, initiative, integrity, collaboration and social responsibility in personal and professional settings related to food.
Tuition & Fees
Domestic Tuition
International Tuition
Additional Costs
*Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs 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.
‡Additional Cost
| Description | Cost |
|---|---|
| Uniform | $290 |
| Knives and small wares | $500–$700 |
| Books | $1,600 |
| 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 Food Studies H317 degree program and is designed for graduates of culinary management diploma programs.
Requirements:
- A culinary management diploma or a baking and pastry arts 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 or baking and pastry arts credentials outside of George Brown College 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 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@georgebrown.ca).
The H318 bridge courses (five 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 2.3 program GPA (67 per cent or above).
Note: The bridge for entry into semester 5 (Year 3) of the H317 program comprises five core courses (Food Studies Research Methods, Introductory Food Studies, Food Literacy & Communications, Understanding Food Production, and Voices for Food Systems Change).
Note for George Brown Students:
Note 1: Current George Brown College DOMESTIC students in H100 – Culinary Management, H116 - Culinary Management (Integrated Learning), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management are invited to contact H318 program coordinators Caitlin Scott (caitlin.scott@georgebrown.ca) and Lori Stahlbrand (lori.stahlbrand@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, H116 – Culinary Management (Integrated Learning), H119 – Culinary Management – Nutrition, and H113 – Baking and Pastry Arts Management programs who wish to apply for H318 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.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
How to Apply
Domestic students 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 FOOD STUDIES – BRIDGING (H318)
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 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.
