Yes Chef! Campaign

Facts About George Brown College

CHCA Facts

• Student enrolment has doubled since 2003 with approximately 2,750 students starting in the fall 2009 semester and 3,100 registered for our winter 2010 semester. This puts the Centre for Hospitality and Culinary Arts (CHCA) ahead of schedule for achieving the ambitious goals contained in our five-year strategic plan. We plan to continue growing to a student enrollment of 3,500 to meet the ever-increasing demand for applicants to the CHCA.
• CHCA is one of the highest publicly recognized program areas within George Brown College.
• Our Bachelors degree program is thriving, with over 200 students currently enrolled.
• Our Culinary Management Program will have over 700 full-time students in the winter of 2010.
• Baking and Pastry Arts programming has grown over 125% since 2006.  
• The Advanced Pastry and Chocolate program, launching in January 2010, is the first in the Ontario college system and in very high demand.
• Other programs include:
• Baking and Pastry Arts Management Diploma
• Culinary Tourism Post-Grad Certificate
• Culinary Nutrition Diploma
• Food Concept Management Post-Grad Certificate
• Advanced Beverage and Wines Certificate  
• Catering Management Diploma
• French Culinary Arts Certificate
• Kitchen Management Certificate
• Several professional certificate programs for Continuing Education students
• Several new apprenticeship programs
• Tea Sommelier Program
• Indian Cuisine Certificate
• Research Chefs Program

Facts About George Brown College

Students
At George Brown, in fall 2009:

• 1,206 Full-time students are enrolled at the Chef School
• 41 Part-time students are enrolled at the Chef School 
• 1,654  Full-time Students are enrolled in the School of Hospitality & Tourism Management
• 122 Part-time Students are enrolled in the School of Hospitality & Tourism Management                
• 1,400 Continuing Education (Con-Ed) students are enrolled in Daytime
• equivalent programs
• 7,800 Con-Ed students are enrolled in Part-time courses at the Chef School
• There are 79 Apprenticeship Students
• 93 International Students are enrolled in the Chef School  
• 297 International Students are registered in the School of Hospitality & Tourism Management
• More than 10,000 students have graduated from George Brown Chef School since 1967

Faculty

• In the Centre for Hospitality and Culinary Arts, there are:
• 27 Full-time Faculty at the Chef School
• 30 Part-time Faculty at the Chef School
• 23 Full-time Faculty in the School of Hospitality & Tourism Management 
• 31 Part-time Faculty in the School of Hospitality & Tourism Management
• 87 Continuing Education instructors

Building Renovations/Addition

• A total of 31,488 sq. ft. of new space has been created (including 215 King all floors)  
• A total of 26,286 sq. ft. of space was renovated at 300 Adelaide E)
• 6 additional classrooms were created at 215 King St.
• 3 additional classrooms were created and two were renovated at 300 Adelaide St.
• 2 additional labs were built at 215 King; 4 additional labs were built at 300 Adelaide St.
• 5 labs were renovated at 300 Adelaide St.

Fun Facts

• $1.2 million is the annual dollar value of food used for teaching purposes
• 7,200 litres of red and white wine, beer are used annually
• 75 different types of wines are used annually for teaching purposes
• Culinary Arts is the longest running program at the Chef School
• Knife skills, sanitation and ‘taste’ are the key basic skills Chef students learn
• Critical Thinking/Problem Solving & Teamwork are the key basic skills Hospitality & Tourism Management students learn 
• The Chef School and School of Hospitality & Tourism Management are rated in the top10, and top 100 schools in North America respectively
• 3,200 different items are found in the CHCA’s inventory (including regional items from around the world) ranging in value from 2 cents to $100 per unit
• The database of George Brown Chef School contains over 2,000 recipes.