Honours Bachelor of Food Studies Program (H317)
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
This program is eligible for an entrance scholarship.
Examine challenges facing the food system with a focus on justice and equity, sustainability and health while mastering various culinary techniques in the Honours Bachelor of Food Studies program.
Full Description
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 that everyone in the food sector must consider. In the Honours Bachelor of Food Studies (H317) program, you’ll explore these issues with a focus on justice and equity, sustainability and health.
This four-year program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in this rapidly changing industry. Graduates will be positioned to succeed in a wide range of food-related occupations, including roles in 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. Students will participate in a paid co-op placement and community-engaged learning opportunities.
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. The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. There is a 14-week, 420-hour work-integrated learning opportunity between the second and third years. Students will also take field trips in the surrounding area and complete two 16-hour community-engaged learning placements as part of their coursework. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue independent 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 strives 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 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, as well as 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
Semester 1
| Code | Course Name |
|---|---|
| HOSF 1145 | Sanitation |
| HOSF 1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
| HOSF 1267 | Culinary Skills I |
| HOSF 1269 | Gastronomic Theory I |
| HOSF 1304 | Introduction to Food Studies I |
| HOSF 1305 | Communicating About Food |
| HOSF 2305 | Food and Beverage Cost Control |
| HOST 1068 | Smart Serve |
Semester 2
| Code | Course Name |
|---|---|
| HOSF 1283 | Butchery and Café Production |
| HOSF 1287 | WHMIS |
| HOSF 1293 | Culinary Skills II |
| HOSF 1295 | Gastronomic Theory II |
| HOSF 1302 | Food Literacy |
| HOSF 1306 | Introduction to Food Studies II |
| Select One Lower Liberal Studies Elective | |
Semester 3
| Code | Course Name |
|---|---|
| HOSF 2303 | Food for Special Events |
| HOSF 2307 | Patisserie Production Management* |
| HOSF 2308 | Food from the Land |
| HOSF 2310 | Food Studies Research Methods |
| Select One Lower Liberal Studies Elective | |
Semester 4
| Code | Course Name |
|---|---|
| HOSF 2402 | Essential Flavours of the Modern Kitchen |
| HOSF 2403 | Food from the Sea |
| HOSF 2405 | Indigenous Food Systems |
| HOSF 2409 | Food Movements |
| Select One Lower Liberal Studies Elective | |
Work experience scheduled between semesters 4 and 5
| Code | Course Name |
|---|---|
| HCOP 2021 | Work-Integrated Food Studies Co-Op |
Semester 5
| Code | Course Name |
|---|---|
| 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
| Code | Course Name |
|---|---|
| HOSF 3509 | Sustainability in Food Service |
| HOSF 3606 | Food and the Nonprofit Sector |
| HOSF 3607 | Sustainable Consumption |
| HOSF 3608 | Canadian Food History and Culture |
| Select One Upper Liberal Studies Elective | |
Semester 7
| Code | Course Name |
|---|---|
| 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
| Code | Course Name |
|---|---|
| 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 | |
*seven-week courses
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 |
|---|---|
| Small wares | $100–$300 |
| Books | $1,600 |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
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
Applicants are selected on the basis of their academic achievement, including the required courses and any other selection criteria outlined below:
- Ontario Secondary School Diploma (OSSD) or equivalent with six grade 12 university (U) or university/college (M) courses, including grade 12 (U) English.
- English grade 12 (U) with a grade of 65 per cent or higher.
- An overall average of 65 per cent in the six grade 12 (U) or (M) courses.
OR:
Mature student status (19 years of age or older with no OSSD)***
- grade 12 (U) English with a grade of 65 per cent or higher
- post-secondary courses in English will be considered (certain courses only)
- Subject to competition, applicants may be required to have grades/averages above the minimum score.
***There is no mature testing in the required credits for degree programs. Mature applicants must have the English credit required. Additional information on where and how to upgrade can be found on the English upgrading page.
Please note that George Brown is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program. Applicants may be required to have grades higher than the minimum requirements stated.
George Brown has been granted a consent by the Ministry of Colleges and Universities to offer this applied degree for a 7-year term starting December 21, 2020. 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.
English language proficiency
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 the English proficiency page for more details.
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 (H317)
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 (H317)
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
This program is eligible for an entrance scholarship.
Examine challenges facing the food system with a focus on justice and equity, sustainability and health while mastering various culinary techniques in the Honours Bachelor of Food Studies program.
Full Description
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 (H317) program, you'll explore these issues with a focus on justice and equity, sustainability and health.
This four-year program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in this rapidly changing industry. Graduates will be positioned to succeed in a wide range of food-related occupations, including roles in 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. Students will participate in a paid co-op placement and community-engaged learning opportunities.
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. The Honours Bachelor of Food Studies embraces experiential learning as a key component of the program delivery. There is a 14-week, 420-hour work-integrated learning opportunity between the second and third years. Students will also take field trips in the surrounding area and complete two 16-hour community-engaged learning placements as part of their coursework. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue independent 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 strives 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 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, as well as 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
SEMESTER 1
| Code | Course Name |
|---|---|
| HOST 1068 | Smart Serve |
| HOSF 1304 | Introduction to Food Studies I |
| HOSF 1267 | Culinary Skills I |
| HOSF 1269 | Gastronomic Theory I |
| HOSF 1305 | Communicating About Food |
| HOSF 2305 | Food and Beverage Cost Control |
| HOSF 1145 | Sanitation |
| HOSF 1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
SEMESTER 2
| Code | Course Name |
|---|---|
| HOSF 1287 | WHMIS |
| HOSF 1306 | Introduction to Food Studies II |
| HOSF 1283 | Butchery and Café Production |
| HOSF 1293 | Culinary Skills II |
| HOSF 1295 | Gastronomic Theory II |
| HOSF 1302 | Food Literacy |
| Lower Liberal Studies Elective |
SEMESTER 3
| Code | Course Name |
|---|---|
| HOSF 2303 | Food for Special Events |
| HOSF 2307 | Patisserie Production Management* |
| HOSF 2308 | Food from the Land |
| HOSF 2310 | Food Studies Research Methods |
| Lower Liberal Studies Elective |
* seven-week course
SEMESTER 4
| Code | Course Name |
|---|---|
| HOSF 2402 | Essential Flavours of the Modern Kitchen |
| HOSF 2403 | Food from the Sea |
| HOSF 2405 | Indigenous Food Systems |
| HOSF 2409 | Food Movements |
| Lower Liberal Studies Elective |
Work experience scheduled between semesters 4 and 5
| Code | Course Name |
|---|---|
| HCOP 2021 | Work-Integrated Food Studies Co-Op |
SEMESTER 5
| Code | Course Name |
|---|---|
| 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
| Code | Course Name |
|---|---|
| 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 |
SEMESTER 7
| Code | Course Name |
|---|---|
| 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
| Code | Course Name |
|---|---|
| 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 |
|---|---|
| Small wares | $100–$300 |
| Books | $1,600 |
Note: Semester 1 tuition fees include the cost of a culinary kit, safety shoes, and Chef School uniform.
Please view the following for a detailed list of what is contained in the culinary kit:
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
Applicants are selected on the basis of their academic achievement, including the required courses and any other selection criteria outlined below:
- Ontario Secondary School Diploma (OSSD) or equivalent with six grade 12 university (U) or university/college (M) courses, including grade 12 (U) English.
- English grade 12 (U) with a grade of 65 per cent or higher.
- An overall average of 65 per cent in the six grade 12 (U) or (M) courses.
OR:
Mature student status (19 years of age or older with no OSSD)***
- grade 12 (U) English with a grade of 65 per cent or higher
- post-secondary courses in English will be considered (certain courses only)
- Subject to competition, applicants may be required to have grades/averages above the minimum score.
***There is no mature testing in the required credits for degree programs. Mature applicants must have the English credit required. Additional information on where and how to upgrade can be found on the English upgrading page.
Please note that George Brown is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program. Applicants may be required to have grades higher than the minimum requirements stated.
George Brown has been granted a consent by the Ministry of Colleges and Universities to offer this applied degree for a 7-year term starting December 21, 2020. 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.
English language proficiency
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 the English proficiency page for more details.
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 (H317)
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.
