Honours Bachelor of Commerce Program (Culinary Management) (H315)

George Brown College

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 the program, 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)

PROGRAM STANDARDS AND 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.

FUTURE STUDY OPTIONS

Graduates of this program will be prepared to continue their studies post-degree in master's programs in the fields of Business, Gastronomy and Environmental Studies.

Graduates may also be eligible for direct entry into the Culinary Arts – Italian and French pastry programs and Food and Nutrition Management program.