Develop the skills necessary to succeed as a chef, culinary manager or entrepreneur in the Honours Bachelor of Commerce (Culinary Management) program. Through a blend of theoretical and practical education, students will gain the skills and knowledge to achieve a successful career in today’s culinary and food industry. And you’ll gain real-world experience valued by employers. |
| Grade for Entrance Previous Year (%)* | 65 |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Applicants must have: - An Ontario Secondary School Diploma or equivalent with six (6) grade 12 University (U) or University/College (M) courses or equivalent
- Grade 12 English (U) and any Grade 12 (U) Mathematics – A grade of 60% or higher is required.
OR - Mature student status (19 years of age or older and no OSSD)*
- Grade 12 (U) English – A grade of 65% or higher is required.
- Grade 12 (U) Mathematics – A grade of 65% or higher is required.
- Post-secondary courses in English and Mathematics will be considered (certain courses only)
- Application Form
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| Test Scores: | - International English Language Testing System (academic or immigration) [min. 84] or Canadian Academic English Language Assessment [min. 85] or Test of English as a Foreign Language (Internet Based) or Canadian Academic English Language Assessment [min. 70]
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| Additional Admission Requirements: | * There is no mature student testing in the required credits for degree programs. Mature applicants must have the English and Math credits required. Additional information on where and how to upgrade can be found on the English and Math upgrading pages. |
* The entrance grade may change from year to year. Please contact the school for further information.
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.