George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
All News and Announcements
George Brown College's Centre for Hospitality and Culinary Arts and the Chef School celebrated another successful Room 4 Dessert capstone event where graduating Baking and Pastry Arts students showcased their exceptional skills through an impressive display of delectable creations.
George Brown College is proud to announce a groundbreaking new collaboration agreement with the Royal Canadian Navy, establishing new paid work-integrated learning opportunities for GBC students through service with the Navy while building new structured pathways for veterans to transition into the college's renowned culinary programs.
The aroma of possibility fills the culinary classrooms where Chef Warren Ford teaches, a space where passion, heritage, and professional excellence converge.
After a two-year hold on travel, students at the Centre for Hospitality and Culinary Arts (CHCA) are Europe-bound again, learning the art of pastry making in France and honing Italian culinary techniques in a region renowned for Parmigiano Reggiano cheese, Prosciutto di Parma and other delicacies...
Joe Sarnovsky is set to use the cooking skills he developed at George Brown College to prepare food for refugees of the war in Ukraine. A recent graduate of the Culinary Skills program, Sarnovsky leaves for Przemysl, Poland on May 28 to join World Central Kitchen (WCK), an organization that provides...
George Brown College’s 2021 Ambition Nutrition Symposium focused on food literacy, with keynote speakers and sessions dedicated to helping people recognize facts and fiction in an online environment rife with misinformation. The three-day event highlighted food policy and food insecurity as well...
Shortly after Hannah Gaum started the Bachelor of Commerce (Culinary Management) program she realized she wanted to work in a lab instead of a kitchen. She seized an opportunity to work at George Brown College’s Food Innovation and Research Studio (FIRSt), and is collaborating with culinary...
Culinary Technologist Candace Rambert’s passion for problem solving moves her clients’ food and beverage ideas from the lab to store shelves. It also helped George Brown College’s Food Innovation and Research Studio (FIRSt) meet the challenges posed by COVID-19. FIRSt offers a range of services for...