October 2008
By John Walker
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It is with pleasure that I invite you to join the Centre for Hospitality & Culinary Arts (CHCA) staff and students for our Open House As one of the premier chef and hospitality schools in the country, our intention is to meet the current and future needs of the hospitality industry by growing capacity to prepare and graduate the greatest possible number of best in class food and service professionals. To accomplish this initiative, The CHCA has undertaken an ambitious project that has renewed and expanded our facilities. We are almost complete and want to celebrate this milestone with you - our supporters, our industry, our students, our graduates and our friends. Please join me and... Experience the changes in programming, curriculum and leadership Experience the polish and elegance of our new spaces and services for students Experience our connection with industry and alumni Experience surprises, entertainment and more The programs featured below have all recently been infused with valuable industry input. They join our other market ready programs listed at the end of the page. See you on the 28th, Dean John Walker |
on Tuesday, October 28th from 12:00 noon until 3:00 pm.
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"The new facilities reinforce the commitment George Brown College has not only to our culinary students, but also to providing the industry with the most informed, qualified dedicated students out there." Chef Christine Walker, |
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"We have updated and made our curriculum more concurrent with what is happening with industry including a focus on service, theory, business, increased practical and hands-on learning." "In addition we have attached industry recognized credentials to our wine courses." Program Coordinator, |
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| Baking and Patisserie Arts | |||||
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The Baking and Patisserie Arts Program faculty members - Chef Laura Bryan, Chef Donna Sanche and Chef Erica McLennan - all agree that... "The opportunities are endless for our baking students in our very cool labs and with our recent program changes we are offering even more relevant market ready curriculum in this great new building. We also have a new specialty baking lab for chocolate work, plating and specialty programs which is really the icing on the cake." |
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| Special Events | |||||
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"Whether it's a festival, fundraiser, product launch, dinner gala, or corporate conference, this program is designed to provide students the fundamentals of managing successful events of any kind. Students learn from faculty who are active in the industry, how to develop themes or concepts, negotiate with suppliers, work with event teams, understand risk management, manage production schedules and execute the events. Students finish the program by developing, coordinating and executing their own event for a local charitable organization." Paul Araujo, |
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| Culinary Management | |||||
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"The entire second year of our program has updated curriculum to help students become even more industry ready. The fundamentals are still in place but we have also introduced international flavours and techniques that are essential in our students' training." Chef Roger Maurer, |
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| Hotel, Tourism and Leisure | |||||
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"The Hospitality, Tourism and Leisure (HTL) program experiences change to suit each and every new group of incoming students. Vitality, enthusiasm and student initiative drives our leaders to 'Impress' and 'Success'. With expertise and increasingly developing industry partnerships, our program is infused with strengths and career opportunities for its graduates. The HTL experience is IMPRESSive." Donna Lee, |
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| Externships | |||||
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"The REX (Recruitment, Externship and Career Support) office has grown considerable over the past year. We have placed 850 students in industry last year and we will place over 900 this year. We continue to build opportunities with our industry partners so our students can experience hands-on learning in the fields they will eventually practice in. We now also have valuable externship opportunities in our very own restaurant The Chefs' House as well a new international externship in Panama. It is a very exciting time to be a student at the CHCA." Cindy Gouveia, |
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| Continuing Education | |||||
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"Continuing Education at the CHCA offers quality programming to over 7000 students each year. We offer a variety of general interest courses, workshops and full time equivalent programs but we also now have more professional certification programs then ever before in our history. Programs such as Sharp Chef, Tea Sommelier, Coffee Barista, a fully online Culinary Tourism program and ESL for Hospitality and Culinary professionals are in place for students who are upgrading their portfolios and skills training. Our faculty has also grown and represents the leading edge enterprise in our industry." Joe Baker, |
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"The Chefs' House is a new fully functional restaurant that will serve as a real-time learning experience for students and as a destination of choice for the dining public. The Chefs' House is staffed fully by our students from several different programs who are learning first hand what it takes to work in the hospitality industry," says Heather Dyer, Dining Room, Catering and Event Manager. Chef Oliver Li is the restaurants Chef de Cuisine and adds "Our restaurant will help elevate the experience of our students and advance our image as the best and most substantial source of culinary education in Canada." |
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| Introducing The New Centre for Hospitality & Culinary Arts | |||||
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Join us on October 28th, 2008 for the CHCA Open House |
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Other market ready programs School of Hospitality & Tourism Management
George Brown Chef School
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