College Diploma - Culinary Management (H100)

Program Overview

The Culinary Management program (H100) at George Brown College is designed to equip students with the essential skills and real-world experience needed to thrive as chefs, cooks, or culinary managers. This two-year diploma program is situated in downtown Toronto, surrounded by some of Canada's finest restaurants. Students will engage in hands-on cooking labs, lectures, and experiential learning, focusing on emerging culinary trends, local and sustainable foods, nutrition, and international cuisine influences. The program also emphasizes the development of people and leadership skills necessary for a successful career in the culinary industry.

Program Structure

The Culinary Management program is structured to be completed in 2 years over the course of 4 semesters. Classes are held Monday to Friday, with some sessions starting as early as 7 a.m. and others running until 10 p.m. The program includes:

• Hands-on cooking labs and demonstrations
• Lectures on culinary trends and techniques
• A 14-week industry work-integrated learning experience
• Opportunities to work with professional chefs and industry leaders

This program also fulfills the in-school portion of the Cook Apprenticeship program as mandated by the Ministry of Labour, Immigration, Training and Skills Development (MLITSD). Students are encouraged to pursue self-directed industry work experiences that align with their learning goals.

Featured Experiences

• Hands-on cooking labs that provide practical experience in culinary techniques.
• Work-integrated learning opportunities that allow students to gain real-world experience in the culinary field.
• Collaboration with industry partners to identify potential work experience opportunities.
• Exposure to emerging culinary trends, including local and sustainable food practices.
• Access to a diverse range of culinary influences from around the world.

Career Options

Graduates of the Culinary Management program can explore a variety of career paths in the culinary field. Here are some potential job options:

• Chef: Responsible for overseeing kitchen operations, menu creation, and food preparation in restaurants or catering services.
• Culinary Manager: Manages kitchen staff, inventory, and food service operations, ensuring quality and efficiency.
• Pastry Chef: Specializes in creating desserts, pastries, and baked goods, often working in bakeries or fine dining establishments.
• Food and Beverage Director: Oversees all food and beverage operations in hotels, resorts, or large venues, focusing on customer satisfaction and profitability.
• Nutrition Consultant: Works with clients to develop meal plans and nutritional guidance based on dietary needs and preferences.

The culinary skills acquired at George Brown College are in high demand, providing graduates with opportunities to work in various settings, including restaurants, hotels, catering companies, and more.

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