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

at George Brown College - St. James Campus Canada

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.

This program was developed to enable integrated learning involving you, the college and our industry partners. It was created to meet the immediate industry need for highly skilled Culinary Management graduates with real-world kitchen experience and chef training.

In this program, you will work toward a Culinary Management diploma in four consecutive semesters. While this program is designed to deliver the same learning outcomes as Culinary Management (H100), you will also benefit from semesters 3 and 4, which are integrated directly with industry.

In the first semester, you will learn the fundamental culinary skills and theories required to work in a modern kitchen, as well as essential industry employability skills such as communications and mathematics for hospitality. In the second semester, you will develop more advanced culinary skills and broaden your food, wine, and culinary culture knowledge as you prepare to enter your field placements.

In the third semester, you will experience the culinary industry first-hand during your residency at our state-of-the-art learning facilities, The Chefs’ House and The Café, where you will work alongside emerging top talent while serving a public of discerning urban diners. This experience is concurrent with in-class and online theory-based Chef School courses to support your learning and development.

In the fourth semester, you will complete your studies with an integrated 14-week industry residency at one of our leading culinary and hospitality industry partners, concurrent with online theory-based courses. The online asynchronous learning forum affords the opportunity for either local or international placements.

This integrated program is ideal for self-motivated individuals who want to increase their culinary industry employability prospects upon graduation.

The Consulting postgraduate program prepares students for a career in consulting that could include working for a consulting firm, independently creating their own employment, or securing a business development role within an organization. Digital Transformation and the theories behind Digital Transformation are core frameworks for the first academic semester of the program. The second semester is a mix of client consulting project work and workshops further exploring consulting in a world continuously undergoing digital transformation. Students develop knowledge and skills by working individually and/or in teams, doing research, analyzing client problems and providing recommendations to real clients through our Consulting Hub.

Your Field Education Options

• Students will engage in various consulting projects in their second semester to gain experience and demonstrate:
  • Development of parameters of a consulting project and building a client/consultant relationship
  • Creation and implementation of a project plan for the term of a consulting engagement
  • Preparation and implementation of the terms of reference and contracts for the term of the consulting engagement, including billing and payment schedules
  • Performing an environmental audit (external and internal) and conducting market research to diagnose the client problem(s)
  • Use of a range of consulting tools and techniques including: interviewing, research, and collaborative problem solving during the consulting process
  • Development and modelling of soft skills such as teamwork, customer service, communications and problem solving during the consulting process
  • Assessing the change readiness of the client’s organization through the use of change management skills and processes
  • Completing a client consulting project including contracting, data collection and analysis, recommendations and, as appropriate, implementation to the satisfaction of the client

George Brown College endeavours to provide field education opportunities with real-world challenges and clients. Find out more about field education at the Centre for Business.

Program Learning Outcomes

• The graduate has reliably demonstrated the ability to:
  • Establish the parameters of a consulting project and build a client/consultant relationship.
  • Create and implement a project plan for the term of a consulting engagement.
  • Prepare and implement terms of reference and contracts for the term of the consulting engagement, including billing and payment schedules.
  • Perform an environmental audit (internal and external) and conduct market research to diagnose the client problem(s)
  • Use a range of consulting tools and techniques including: interviewing, research, collaborative problem solving during the consulting process.
  • Develop and model soft skills such as teamwork, customer service, communications and problem solving during the consulting process.
  • Assess the change readiness of the client’s organization through the use of change management skills and processes.
  • Complete a client consulting project including contracting, data collection and analysis and recommendations and as appropriate implementation to the satisfaction of the client.

Cooking is the art of diversity! Our one-year Culinary Skills certificate program has exactly what you need to begin an exciting career as a chef or cook: top-notch instruction and hands-on practice with professional chefs. They will teach you the fundamentals of ingredients and food preparation, and introduce you to the fascinating world of food culture. You'll gain hands-on experience in our cooking labs and learn about emerging culinary trends such as local and sustainable foods, nutrition and international influences in our special-focus courses.

Our one-year Culinary Skills certificate program will teach you the fundamentals of ingredients and food preparation. The key skills you will acquire include:

• Core cooking and baking skills
• An appreciation for nutrition, menu planning and food, beverage and labour cost control
• Solid knife skills and cooking techniques, gained through practice and repetition
• This program will broaden your knowledge and give you the chef training you need to succeed in today’s food service industry.
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Program Learning Outcomes
The graduate has reliably demonstrated the ability to:

• Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
• Apply basic food and bake science to food preparation to create the desired end product.
• Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces and the responsible, efficient use of resources.
• Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies and intolerances, as required.
• Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
• Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice, and operations within the food service industry.
• Use technology, including contemporary kitchen equipment, for food production and promotion.
• Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food service operation by applying self-management and interpersonal skills.
• Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.

Whether recording audio in-studio or in the field, as a Sound Design & Production student, you will learn to master technical skills and refine your artistic style.

Without a sound designer to create the perfect soundscape, the film, television and game industries are incomplete. Applying the technical and conceptual aspects of sound, you will become audio storytellers working alongside visual production artists to re-create the real world in a digital context.

You will learn how to create sound from scratch through capturing real-environment sounds as well as Foley creation. At George Brown's studio production facilities, you will learn mixing, video game audio, dialogue editing and ADR, sound design and recording to re-create audio landscapes.

Program Learning Outcomes
The graduate demonstrates the ability to:

• Create sound files for live action dramatic short films, animated short films, video games and interactive media
• Produce a score recording session and arrange a provided composition to fit a given visual sequence.
• Collaborate with key principals and production personnel in the creation of complementary sound design for a storytelling environment.
• Design sound for the appropriate medium and genres considering the cultural and social significance of those designs.
• Plan audio design and production projects that reflect scope and vision for pre-production, production and postproduction.
• Apply entrepreneurial strategies relevant within the field of sound design to develop a viable business plan for freelance sound design professionals.
• Assess existing and emerging market trends in sound design products and services for production project purposes.
• Adhere to legal principles, government legislation and regulations, copyright and contract requirements and professional and industry codes of conduct.

The Business – Human Resources program at George Brown College in Toronto provides students with a practical approach to human resources management that prepares them for a variety of careers within this growing field. They will learn to:

• Design human resources policies and programs that adhere to employment legislation
• Attract, retain and develop a productive workforce
• Manage employee diversity
• Ensure health and safety at the workplace
• Advise on employee/labour relations

Our program enables you to work towards obtaining the professional designations offered through the Human Resources Professional Association of Ontario (HRPA). For information about obtaining professional designations in HR, please contact the Human Resources Professional Association of Ontario.

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

• Participate in the recruitment, selection, and retention of employees.
• Participate in performance management processes.
• Participate in the planning, delivery, and evaluation of employee orientation, training, and development programs.
• Contribute to an organization’s success through effective employee relations.
• Assist with the administration and communication of the organization’s total compensation plan.
• Participate in organizational health and safety policies and practices.
• Apply current and emerging information technologies to support the human resources function.
• Implement organizational development strategies aimed at promoting organizational effectiveness.
• Communicate human resources information accurately and credibly in oral, written, and graphic form.
• Plan and act on personal professional development plans to achieve ongoing competence in human resources professional practice.
• Identify the human resources component of a business plan.
• Assist in the collection and analysis of human resources data.

Our Hospitality – Hotel Operations Management program exposes you to current and best practices in:

• Front office
• Food and beverage
• Marketing and sales
• Conferences and catering

You will receive industry certification in food safety, responsible alcohol beverage service and first aid (CPR).
As part of your fourth semester, you will complete a 14-week industry externship. George Brown College 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 that they believe would provide the learning experiences they value, and that meet the learning outcomes of the program. This opportunity will enhance your knowledge with real-world experience and help you start building your network of industry contacts. In addition, you will participate in a hotel operations management simulation as part of your final capstone project, which will allow you to apply your newly acquired skills and learning.

To better hone your international hotel management skills you have the option of participating in an exclusive European Study Tour visiting some of the top hotels in Europe.

Program Learning Outcomes
The graduate demonstrates the ability to:

• Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs and contributing as a team member.
• Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
• Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
• Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
• Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
• Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
• Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry sectors to improve work performance and guide career development.
• Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
• Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.

As a student in the Human Services Foundations program (formerly Pre-Community Services A103), you will gain an overview of the helping field, including roles and systemic issues and a theoretical basis through courses in sociology and psychology. You will develop skills necessary for admission to programs in the School of Social and Community Services* at George Brown College and other post-secondary institutions.

You will improve your skills and confidence in a supportive learning environment. A strong emphasis on group learning encourages co-operation, teamwork, and mutual support that will be beneficial in the helping professions.

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

• Discuss the roles, responsibilities, career opportunities, academic and personal requirements for success in the Community Services and Child Studies field.
• Apply culturally sensitive communication and interpersonal skills to support team functioning in academic and professional settings with the ability to engage in self-reflection.
• Explain major theoretical models of behaviour associated with the study of psychology.
• Apply the appropriate client service strategies according to client behaviour/preference.
• Select the Community Services and Child Studies field best suited to personal and career interest.
• Explain how academic strengths, needs and personal health factors affect success and wellness in a college environment.
• Utilize written and verbal communication skills specific to the Community Services and Child Studies field.

In the Digital Media Marketing graduate certificate, students will develop the foundational knowledge and applied skills that employers value in digital marketing. Key areas covered in the program include social media marketing, mobile marketing, search marketing, content marketing, owned media marketing, paid media marketing along with marketing analytics. In the final semester, students work on a capstone project.

The Digital Media Marketing program is offered in Toronto through a combination of in-class courses and hybrid courses (which combines online delivery with in-class instruction), with approximately 40% of teaching delivered online, thus students will require a laptop computer. 

Your Field Education Options
WORK EXPERIENCE (CO-OP OR INTERNSHIP WORK TERM)
This program requires the successful completion of a one-semester work experience term to graduate. This work experience is either co-op (paid) or internship (unpaid). Either one will give you the practical experience employers value. The work term occurs after the end of the second academic semester.

George Brown works with employers and industry partners to identify potential work experience opportunities. Students then apply for these opportunities and go through a competitive interview process. 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 learning outcomes of the program. This valuable work experience can in turn be added to your resumé.

Are you a dynamic person who loves events? Are you looking for an exciting career in a fast-paced industry where every day brings something new?

Our Event Planning program will teach you event project management fundamentals through a variety of event types including hospitality events, weddings and other social events, fundraising events, meetings, conferences and trade shows. You will take part in event management opportunities each semester, culminating in a final capstone event and a 14-week externship placement. This experiential approach to learning and the course mix, including event-specific courses, business foundations and hospitality, will provide you with the skills to jumpstart your career in event management.

Students are exposed to industry tactics used in designing, planning, marketing, budgeting, execution and evaluation of events. Management skills, small business development and state of the art technology for the current marketplace is explored. The program is taught online and in class lectures. Group work and individual assignments are highlighted by a capstone project and externship.

Your Field Education Options
This program provides a final capstone event and a mandatory 14-week externship placement. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed event management 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 resumé.

Program Learning Outcomes

• The graduate has reliably demonstrated the ability to:
  • Develop and implement revenue initiatives based on event objectives through methods such as sponsorship programs, grant applications and fundraising initiatives.
  • Plan, design and coordinate effective site and facility operations.
  • Select and use current and relevant principles of marketing to increase the likelihood of success of events.
  • Implement strategies for effective human resource management in the planning and operating of a variety of events.
  • Create, plan and implement effective programming for events.
  • Select and use accounting and financial knowledge and skills to increase the successful operation of events.
  • Identify, select and use appropriate business administration skills in the operation of events.
  • Manage a variety of events using principles of professionalism and ethics in such a manner as to bring about success of the events.
  • Coordinate food and beverage services appropriate to the event.
  • Use principles of sustainability in the management of events.