George Brown College

You will learn how to work in a range of situations, including the food service business, in this two-year diploma program to satisfy the demands of consumers who are becoming more health-conscious. The latest developments in the field of nutrition are taught alongside education in culinary methods, food service administration, ingredient knowledge, and the creation of healthy recipes, menus, and food products. You'll study in a lively environment that combines lectures, demonstrations, and practical kitchen experience.

In your final semester, you will also complete a seven-week industry externship, which will give you a tremendous head start as you start your career.

Program Learning Outcomes

The graduate exhibits the following competencies:

1. Using a variety of traditional and modern approaches, provide sophisticated culinary planning, preparation, and presentation for various food service contexts.
2. To prepare meals and produce the desired outcome, use both fundamental and cutting-edge food and baking science.
3. Contribute to and keep an eye on other people's compliance with the rules governing health, safety, sanitation, and food handling while maintaining a clean kitchen environment and serving products free of hazardous bacteria or other pollutants.
4. Ensure the safe functioning of the kitchen and all areas of food preparation to ensure healthy workspaces, responsible kitchen management and effective use of resources.
5. Develop menus that take into account your understanding of nutrition and food components, encourage overall health and wellbeing, cater to a variety of dietary choices and needs, and, if necessary, make adjustments for special diets, food allergies, and intolerances.\
6. To manage and promote a financially responsible operation, apply business principles and accepted industry costing and control procedures to food service operations.
7. Apply your understanding of sustainability, ethical and local food sourcing, and food security to managing your kitchen and preparing meals while taking into account potential effects on food production, customer preference, and business operations in the food service sector.
8. To produce and promote food, choose and apply technology, including modern kitchen equipment.
9. Perform well as a food and beverage preparation and service team member and contribute to the success of a food service operation by employing self-management and interpersonal skills.
10. Develop plans for continual personal and professional learning to ensure currency with and responsiveness to changing culinary techniques, laws and practices in the food service business.
11. Participate in the creation of marketing plans that support the prosperous running of a food service company.
12. Participate in the management of various food and beverage businesses to create a stimulating workplace that exemplifies excellent customer service.

Tuition fees: $18918 per year.

IELTS: 6(6)

Academics: 2.8 GPA