Bachelor of Business Administration (Honours) in Hospitality (Co-op)

at George Brown College - St. James Campus Canada

George Brown College has been delivering this nutrition program with great success for more than 30 years. We'll build on the culinary skills you already have by teaching you about food modification, clinical nutrition, physiology, nutrition analysis, sanitation and safety. Through classroom instruction and work placements, you'll learn how hospitals, retirement homes and long-term care facilities provide their patients and residents with nutritious food and care.

This top nutrition program is accredited by the Canadian Society of Nutrition Management, which is necessary for employment as a Food and Nutrition Manager in Ontario.

Program Schedule

• The schedule for the Food and Nutrition Management program is based on a five-day week, Monday to Friday, with classes from 8 a.m. to 1 p.m. This allows students to pursue part-time positions in related health-care fields while in school.

Your Field Education Options

• As part of the program you will practice your skills by completing a work integrated learning opportunity in our student-run Café. Students will complete 35 hours including weekends as this models our café business operation. This valuable work experience can be added to your resume.

Program Learning Outcomes

• The graduate has reliably demonstrated the ability to
  • Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
  • Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
  • Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals.
  • Support others to work professionally and ethically in accordance with industry, organization and legal standards.
  • Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and guide management decisions.
  • Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
  • Manage hiring, coaching, training, scheduling, work performance and evaluation of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices.
  • Manage inventory, suppliers and procurement of goods and services according to industry best practices, financial constraints, and principles of social responsibility and environmental sustainability.
  • Analyze food and nutrition services and operations, and manage the implementation and evaluation of changes, to support continuous improvement.
  • Plan and manage budgets consistent with organization objectives and legal requirements for food and nutrition service departments.
  • Select, use and support the use of information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
  • Promote food and nutrition services and healthy living to support marketing plans and the general well-being of stakeholders.

The Business – Finance diploma program provides students with the knowledge and skills to work in the financial services sector. The financial services sector continues to grow and adapt to the needs of clients through the use of technology. People with customer service skills and knowledge of financial planning, call centre operations, investments and risk management are needed in this fast-paced environment.

Upon completion of this program, you will be able to:-

• Help clients take steps to achieve their life goals through an integrated approach to the management of all their financial affairs, including such areas as:
  • Financial Management – assess the client’s current and future financial position, based upon their cash flow, budget and net worth.
  • Investment Management – assess the nature of the client’s assets based on their risk tolerance, time horizon and expected rates of return
  • Retirement Planning – compare the client’s expected lifestyle in retirement to their current retirement assets and planned savings
  • Tax Planning – assess the client’s current and future tax obligations and strategies employed to minimize or defer taxation
  • Insurance and Risk Management – manage the client's exposure to an unexpected financial loss due to death, health issues, property damage and other risks.
  • Estate Planning – assess how the client can meet their objectives upon death in the most efficient and cost-effective manner

PROGRAM STANDARDS AND LEARNING OUTCOMES
The graduate has reliably demonstrated the ability to:

• Process and maintain financial records in compliance with relevant policies, procedures and regulations for individuals and/or organizations.
• Prepare and present financial information in compliance with relevant legislation and regulations for individuals and/or organizations.
• Generate financial reports for individuals and/or organizations by applying financial mathematics and statistics.
• Contribute to the development and the implementation of a financial plan to meet individuals’ and/or organizations’ needs and objectives.
• Contribute to the development and the implementation of marketing strategies to promote financial products and services and to enhance customer service.
• Develop and implement strategies to establish and maintain professional networking and business relationships in the finance sector.
• Analyze, within a Canadian context, the impact of economic variables, legislation, ethics, technology and the environment on individuals’ and/or organizations’ operations.
• Develop and implement ongoing strategies for personal and professional development, highlighting ethics, values and standards in the finance sector.

Do you want to learn Italian cooking? Join this specialized Italian culinary and culture program; learn from the experts here in Canada and live, learn and work in Italy too! Acquire the techniques that make Italian cuisine famous around the world. Experience the special connection between food and life in Italy. Embrace the kitchen experiences and courses in Italian art and culture that will deepen your understanding of this great tradition. The Culinary Arts – Italian postgraduate program delivers this and more.

Through this program, you will:

• Experience hands-on learning in both Canada and Italy with the pre-eminent Italian chef professors in the country.
• Build your knowledge of Italian culinary traditions and embrace emerging trends in Italian cuisine.
• Benefit from our partnership with ALMA, the world-famous Scuola Internazionale di Cucina Italiana, near Parma, Italy, which is one of Italy’s finest chef schools.
• Experience the vineyards, cheese producers and local markets of Italy as your open-air classroom.
• Study in some of the best restaurants and hotels in Italy where you will get attention, training and an inspiring experience.

You will put theory into practice as you are showcased alongside Italian top talent and serve discerning urban diners in the heart of Toronto’s culinary scene. After your experiences in Italy, showcase what you’ve learned at The Chefs' House, George Brown's signature restaurant.

This program has a long-standing reputation for excellence among Italian restaurateurs in Toronto and beyond, which will make you a sought-after employee when you graduate. “Che bello.”

Program Schedule

The schedule for the Culinary Arts – Italian postgraduate program currently operates from Monday to Friday.

Note: some classes may begin at 7 a.m. and others may run until 10 p.m.

Your Field Education Options
Study in some of the best restaurants and hotels in Italy where you will get attention, training and an inspiring experience. 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:
  • Create and implement an authentic Italian menu including food preparation and service, and the selection of wines that reflect the regional differences found in Italy.
  • Converse in basic Italian and use the correct Italian terminology within a culinary operation.
  • Identify, assess and select appropriate food products for authentic Italian Cuisine.
  • Integrate into the Italian culture through the use of language, interpersonal interactions and professional conduct.
  • Prepare Italian cuisine within Canadian and EU Health, Safety and Nutrition regulations, standards, guidelines and processes.
  • Develop and present a marketing plan for a restaurant consistent with regional demographics and culture.

The Screenwriting & Narrative Design program educates students on the challenge of writing a well-structured story within linear and nonlinear contexts. The elements of character, dialogue, scene, setting, texture, style and tone are rigorously explored. Students master the subtle variances of language employed through structured and open-world storytelling as they create memorable stories and scripts for film, TV, games and interactive media. Opportunities will be provided to work with fellow students (directors, actors and designers) on student-led projects as well as potential research projects.

Program Learning Outcomes
The graduate has reliably demonstrated the ability to:

• Produce linear and non-linear narrative content to industry standards using current and relevant software.
• Create content employing traditional and non?traditional dramatic narratives with advanced application for entertainment writing within linear and non?linear mediums.
• Articulate the differences between the varying mediums’ production processes and how the writer integrates into each process.
• Investigate the varying guilds, associations, agencies, and groups and how they interact with relevance to the different industries.
• Differentiate the history of film, television, video game and interactive media from other media as well as the intersections between them.
• Analyze the evolving landscapes for production, distribution and content creation in order to anticipate challenges and opportunities arising from technological change and consumer demand.
• Prepare for employment in the field by evaluating the present business climate of the relevant film, television, video game, online, mobile and interactive industries, and using interview and presentation skills, resume writing skills, proposal and pitch development skills, and portfolio preparation.
• Conduct research using a variety of relevant research methods, including online and library resources to do effective world building and character creation.
• Engage and invoke an emotional response from an audience, recognizing and using relevant style and narrative structures including plot analysis, characterization, setting, dialogue, point of view, structure, length and originality.
• Evaluate personal and recognized works of entertainment writing for traditional composition techniques including “unity of effect” as these apply to both traditional rhetorical structures and narratives with branching structures and/or multiple narratively coherent conclusions.
• Manipulate point of view to develop narratives, analyze form and structure to apply evolving techniques, and compare setting and atmosphere to adjusting narrative time within linear and non-linear narrative.
• Assess personal and recognized works of traditional and interactive narratives for techniques in character development exploring limitations presented by traditional techniques in character development for non-linear and participatory character creation.

George Brown College offers the only four-year Culinary Management 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, culinary, 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 will provide the learning experiences they value and meet the program's learning outcomes. 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 customers. 

Program Learning Outcomes
The graduate demonstrates 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.

The Business Administration advanced diploma is designed to offer the widest range of possible career choices and opportunities in a variety of business disciplines. Graduates are prepared to work in diverse team settings and lead projects with relevant and practical skills.

This learning experience will enable you to:

• Conduct and present research to support business decision making
• Assess and use current concepts/systems and technologies to support an organization's business initiatives
• Develop a business plan to formulate the strategic direction of an organization
• Apply human resource practices to support management objectives and the organization's goals

PROGRAM STANDARDS AND LEARNING OUTCOMES

• The graduate has reliably demonstrated the ability to:
  • Evaluate the impact of global issues on an organization’s business opportunities by using an environmental scan.
  • Apply principles of corporate sustainability, corporate social responsibility and ethics to support an organization’s business initiatives.
  • Assess and use current concepts/systems and technologies to support an organization's business initiatives.
  • Conduct and present research to support business decision making.
  • Plan, implement and evaluate projects by applying project management principles.
  • Perform work in compliance with relevant statutes, regulations and business practices.
  • Apply human resource practices to support management objectives and the organization’s goals.
  • Use accounting and financial principles to support the management and operations of an organization.
  • Assess marketing and sales concepts and strategies and apply them to the needs of an organization.
  • Outline principles of supply chain management and operations management and assess their impact on the operations of an organization.
  • Participate in the development of a business plan.
  • Develop strategies for ongoing personal and professional development to enhance work performance in the business field.
  • Outline strategies used to manage risks in an organization's business activities.

This program (B145) is also offered with work experience. Students who wish to apply for Business Administration with Work Experience should apply to B155.

If you want to work as a baker or pastry chef, this is where you start. This one-year certificate program will help you launch a career in baking and pastry arts. You’ll learn all the basics of pastry, cakes and decorating through hands-on training and classroom learning. You’ll also gain specialized knowledge in areas such as artisanal breads, chocolate techniques and fermentation, as well as menu management and nutrition.

PROGRAM STANDARDS AND LEARNING OUTCOMES
The graduate has reliably demonstrated the ability to:

• Identify the workings and the effects of ingredients on one another and predict how the end product will be affected.
• Perform problem-solving and troubleshoot recipes.
• Perform basic techniques involved in the daily production of a bakery or pastry shop.
• Recognize and produce both classical and modern baked goods.
• Apply food safety principles and practices as identified by the local health unit.
• Apply basic mathematical principles and recipe conversions, bakery formulations and percentages.
• Practice skills used in the daily operation of a bakery, including cost controls, food cost, percentages, labour cost and inventory controls.

The food sector is always changing, particularly when it comes to hospitality and culinary arts. This constant change has reinforced the need for a more holistic approach to culinary education – one that allows students to examine the food system while mastering a variety of culinary techniques.

The Honours Bachelor of Food Studies program provides the food leaders of tomorrow with the skills, insights and knowledge to succeed in this rapidly changing field. It offers extensive career pathways for foodservice professionals, while providing the food sector with leaders who can thrive in both for-profit and non-profit organizations.

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.

Toronto provides a unique setting for this program because of its wealth of multicultural and Indigenous food traditions. 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 focused on the application of culinary and food animation skills. In addition, throughout the program, selected courses will include community-engaged learning opportunities. 

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 entry 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.

Pre-Programs:
Pre-programs are post-secondary certificate programs that offer students the opportunity to take courses for career exploration or to qualify for further study. With small class sizes, dedicated teachers and built-in advising and supports, the pre-programs help students strengthen their academic skills and prepare for further course work.

Successful completion of the Hospitality Services (Pre-Hospitality) program prepares students academically for entry into the following Centre for Hospitality and Culinary Arts programs:

• H100: Culinary Management
• H134: Culinary Skills
• H113: Baking and Pastry Arts Management
• H119: Culinary Management – Nutrition
• H130: Tourism and Hospitality Management
• H131: Special Event Management
• H133: Hospitality – Hotel Operations Management

This unique program has a foundation of Hospitality, Food & Beverage and Culinary Arts courses that are taught by faculty in the Centre for Hospitality & Culinary Arts. Other important courses include Applied Math and Communications. The program is closely linked to operators of hotels, restaurants and catering companies in Toronto, and includes an industry externship for qualified students.

The program is closely linked to operators of hotels, restaurants and catering companies in Toronto, and includes an industry externship for qualified students.

Academic advisory services, career preparation, student support and success strategies are interwoven throughout the courses.

Note: Successful completion of this program is not a guarantee of admission to any other program, nor is it a requirement of any other program.

PROGRAM STANDARDS AND LEARNING OUTCOMES

• The graduate has reliably demonstrated the ability to:
  • Provide hospitality service in a professional manner in order to increase customer satisfaction.
  • Identify and describe the various sectors of the Canadian tourism industry.
  • Use basic mathematic and monetary calculations to assist with the daily functions of a hospitality operation.
  • Assist in the marketing and sales of small and medium sized hospitality operation.
  • Identify and comply with health and safety regulations, legislation, and procedures related to the hospitality industry.
  • Plan and implement personal and professional development strategies related to the hospitality industry.
  • Use current technologies, systems, and computer applications to support daily functions of a hospitality operation.
  • Perform as an entry-level accommodation operations team member in both front and back of the house positions.
  • Perform as an entry-level food and beverage team member in both front and back of the house positions.

Students in the advanced diploma Business Administration – Supply Chain and Operations Management program will be prepared to perform marketing forecasting, demand management, production planning and other functions, in careers that include logistics, transportation, warehousing, exporting, planning and forecasting. The supply chain and operations management courses in this program will allow graduates to demonstrate knowledge, skills and abilities related to both business in general, and supply chain jobs in particular.

This learning experience will enable graduates to demonstrate:

• Analysis of the impact of an organization's supply chain initiatives on its human resources management strategies, policies and practices.
• Compliance of an organization with relevant national and internal law, regulations, safety requirements and professional standards.
• Application of the knowledge of the functional components in the integrated supply chain including logistics, purchasing, distribution, transportation and warehousing.
• Use of supply chain tools and resources, in order to comply with the requirements of supply chain management.
• Interpretation of relevant financial documents and assessment of financial strategies that support an organization's supply chain.