Faculty of Hospitality and Horticultural Science (HHS)
Faculty of Hospitality and Horticultural Science (HHS)
Master the art of food and flavour, or unleash your passion for horticulture, travel or event planning in one of these areas of study. From field to fork, dig into DC’s dynamic hospitality or food-focused programs.
Executive Dean, Faculty of Hospitality and Horticultural Science
Innovation meets sustainability in Whitby at DC’s W. Galen Weston Centre for Food, home to our thriving culinary arts, nutrition and food management, food and farming, horticulture, hospitality and special events management programs.
In-demand careers in food, hospitality and sustainable agriculture combine imaginative thinking and entrepreneurial drive with eco-friendly practices to help make people feel welcomed and valued. Led by expert faculty, Faculty of Hospitality and Horticultural Science (HHS) programs are designed to equip students with practical skills and real-world experience preparing them to launch successful careers.
Learning spaces include state-of-the-art culinary labs, lush greenhouses and fields, our famousBistro ’67campus restaurant and our student-run store Pantry with its farm-to-table offerings. TheBarrett Centre of Innovation in Sustainable Urban Agricultureis focused on research, education and training, to address some of society’s biggest challenges including food insecurity, access to safe and stable supplies of fresh food, and economic stability and regeneration of land for local food production.
Passion meets professionalism in the Faculty of HHS where students build a strong foundation for career and entrepreneurial success.
DC’s Faculty of HHS provides exclusive offerings to help you get the most of your education. Discover the DC difference with the following opportunities:
All of my professors were either currently in the industry or had previously worked within my industry. Not only were they able to teach us the course content professionally, but they also provided us with more personal industry knowledge and experience that we wouldn’t have learned without having them as a professor.”–
Amanda Morrison, Tourism – Destination Marketing graduate, Class of 2024
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I’m never bored and there’s something that piques my curiosity every class. The fact that sometimes we change the recipe on the spot, figuring out the most efficient way to do things, hearing the different opinions of the chefs, the skills and thought processes that they are teaching are things that will help us even beyond the culinary realm.
Prince Francis, Culinary Management StudentPrince Francis, Culinary Management Student
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DC is a leader when it comes to growing innovation. They’re really getting into alternative growing methods, which will be key to the future of farming and agriculture. We must learn how to grow indoors, with hydroponics, aquaponics, and aeroponics. We have to grow vertically. It was all of the alternative things that piqued my interest.”
Natalie Cox, Horticulture – Food and Farming student
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