Bachelor Of Commerce - Culinary Management - Bridging (H316)

Program Overview

George Brown College offers the only four-year Culinary Management bachelor's degree in Canada through the Honours Bachelor of Commerce (Culinary Management) Program (Bridging) (H316). This program is specifically designed for graduates of Culinary Management diploma programs, providing a bridge pathway into the Honours Bachelor of Commerce (Culinary Management) (H315) program. Students will develop essential skills necessary for success as chefs, culinary managers, or entrepreneurs, equipping them with culinary knowledge, advanced management skills, and real-world experience.

Program Structure

The Honours Bachelor of Commerce (Culinary Management) (H316) program is structured as follows:

• Program Length: 2 years (5 semesters)
• Method of Study: Full-time
• Starting Months: May

This bridging program allows graduates of culinary management diploma programs to enter the third year of the degree upon successful completion of six bridge courses. The curriculum covers key areas such as culinary proficiency, culinary theory, accounting and finance, marketing and communications, human resources, and risk management. Additionally, students are encouraged to engage in work-integrated learning opportunities, enhancing their practical experience in the culinary field.

Featured Experiences

The program includes several unique features that enhance the learning experience:

• Work-integrated learning opportunities that allow students to gain practical experience in real-world culinary settings.
• Robust externship programs where students can pursue self-directed industry work experience.
• Collaboration with employers and industry partners to identify potential work experience opportunities.
• Hands-on learning through practical labs and culinary challenges.

Career Options

Graduates of the Honours Bachelor of Commerce (Culinary Management) (H316) program can explore a variety of career paths in Canada, including:

• Director of Operations: Oversee multiple food service locations, ensuring operational efficiency and quality.
• Executive Chef: Lead kitchen operations, menu development, and staff management in restaurants or hotels.
• Corporate Chef: Develop and implement culinary standards and menus for corporate food service operations.
• Food and Beverage Director: Manage food and beverage services in hospitality settings, ensuring customer satisfaction and profitability.
• Entrepreneur: Start and manage a personal culinary business, such as a restaurant or catering service.

These roles highlight the diverse opportunities available to graduates, allowing them to leverage their culinary education in various sectors of the food industry.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.