Bachelor of Commerce (Honours) in Culinary Management (Bridging)

George Brown College - St. James Campus

Canada,Ontario

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30 Months

Duration

CAD$ 18,190/year

Tuition Fee

CAD$ 95

Application Fee

May 2022

Apply Date

Canada, Ontario

Type: College

Location Type: Urban

Founded: 1967

Total Students: 32,117 +

Int. Students: 4,900 +

Campus Detail

Main Campus Address

200 King St E, Toronto, ON M5A 3W8, Canada

Bachelor of Commerce (Honours) in Culinary Management (Bridging)

Program Overview

George Brown College offers the only four-year Culinary Management honours bachelor's degree in Canada. With the continuing growth of the culinary and food industry, there is a need for professionals who can marry detailed gastronomic knowledge, advanced management skills and the level of business acumen required to work in modern Canadian kitchens and food companies.

H316 is a bridge pathway into the H315 Honours Bachelor of Commerce (Culinary Management) program, specifically designed 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.

The Honours Bachelor of Commerce (Culinary Management) meets industry demand by preparing students with the depth and breadth of knowledge commensurate with an honours level, undergraduate commerce degree specializing in culinary management. Combining commerce, food studies and externship experiences, this degree program prepares graduates for kitchen, operations management or food development positions. Throughout our culinary management degree, students will gain an understanding of eight key areas:

  • Culinary Proficiency
  • Culinary Theory
  • Accounting and Finance
  • Marketing and Communications
  • Human Resources and Risk Management
  • Specialized Business
  • Research
  • General Knowledge (Liberal Studies)

Your Field Education Options
Take part in a unique and 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 would provide the learning experiences they value and meet the learning outcomes of the program. This valuable work experience can be added to your resume.

In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and clients. Find out more about field education at the Centre for Hospitality and Culinary Arts.

Program Learning Outcomes

  • The graduate has reliably demonstrated 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.

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