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Culinary Management

  • Various allergens (including nuts, dairy and shellfish) are routinely used in practical labs. Additionally, although George Brown College is sensitive to religious observations, products purchased to meet all provincial and federal regulations for production and consumption may not meet specific dietary laws related to halal and kosher foods.
  • It is important that you register for all workshop courses at least three days before the start of class to ensure that the correct amount of food is purchased/prepared.
  • Questions about the following? Select a course or certificate/designation below to obtain contact information, or attend a free information session.

Courses   Programs
Select a course to view details and to register.   Select a Con Ed program to view details and required courses.
HOST 9073 Advanced Sanitation
GHUM 1083 Art of Eating and Dining
HOSF 1140 Banquet and Production Kitchen I
HOSF 1179 Banquet and Production Kitchen II
HOST 9072 Basic Sanitation
HOST 9082 Basic Sanitation
HOST 2082 Business Entrepreneurship, Menu Management and Marketing
HOSF 2054 Culinary Cultures of the World
HOSF 1102 Culinary Skills I
HOSF 1135 Culinary Skills II
HOSF 1147 Cultural Influences in Food
HOSF 1180 Emergency First Aid and Heartsaver CPR
HOSF 2051 Food for Special Events and Catering
HOST 1017 Food, Beverage and Labour Cost Control
HOST 9031 How to Start a Restaurant
HOST 9143 Nutrition for Chefs and Managers
HOSF 9203 Red Seal Readiness - Cook
HOSF 1030 Theory of Food I
HOSF 1100 Theory of Food II
 
Culinary Skills (Chef Training) Certificate
Kitchen Operations Management Certificate

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