Partnership enhancing education programming for horticulture students while raising awareness of local food movement

Oshawa, Ont. – Durham College (DC) and WindReach Farm (WindReach) today announced the signing of a memorandum of understanding (MOU) that will see them work together to provide students with opportunities to work directly in the fields at WindReach, allowing them to develop their food production skills via the planting of crops to be harvested for use at the college’s Centre for Food (CFF).

In addition, the MOU will see both institutions work collaboratively on the development and delivery of educational curricula for students enrolled in the college’s Horticulture – Food and Farming program, housed under the School of Science & Engineering Technology (SET); the expansion of WindReach’s current educational programs; and the enhancement of community awareness and interactions for both organizations through the agricultural development of an acre of the WindReach Farm property for food planting purposes. This includes a strong focus on the local food movement through the planting and growing of beets, tomatoes, zucchini, eggplant, sunflowers, Swiss chard, fennel and more that has been underway at the farm since May.

Once harvested, the produce is being used at the college’s CFF and Bistro ’67, a full-service, teaching-inspired green-certified restaurant housed at the CFF. The new building, which opened to students in fall 2013, is supported by ambassador and celebrity chef Jamie Kennedy and focused on the field-to-fork concept, which is based on the harvesting, storage, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers. 

As part of the agreement, WindReach is providing professional expertise, in-field growing space and access to field equipment, facilities and storage with the college providing faculty and lab field technologist expertise to support the program and guide students through the planting process. 

“Our agreement with WindReach is providing Durham College students with the chance to develop their food production skills in a safe and inspiring environment, enhancing their learning and supporting the vision and values of both WindReach and Durham College,” said Susan Todd, dean of SET. “This opportunity for our students to gain hands-on training in a wide variety of areas related to plant propagation and fruit and vegetable production is a true reflection of the college’s commitment to bring field-to-fork to Durham Region while offering the best possible learning opportunities to our students. 

“This agreement with Durham College is a stellar example of both organizations’ commitment to true partnership and collaboration. In addition to the meaningful and relevant training the students are receiving while here, they are also able to see the importance of community agencies and supporting the work they do,” said Kate Bird, chief executive officer of WindReach Farm. “In addition, the more than 20,000 visitors who attend the farm each year will be able to learn about the most current trends and research when it comes to agri-food education; especially at a time when the appetite for local and healthy food is at an all-time high. We are delighted to be working with Durham College on this project and are looking forward to a long-term and mutually beneficial partnership.”

As part of its commitment to field-to-fork, the college also recently launched Field to Fork: Sowing the Seeds of our Community, a crowdfunding campaign to support the landscaping required at the CFF including the planting of trees, shrubs, fruits, vegetables and arboretum; the purchase of garden tools; a walking path; new soil; and more.

For more information on the Horticulture – Food and Farming program please visit www.durhamcollege.ca and for information on the CFF and Bistro ’67, please visit www.durhamcollege.ca/CFF or www.bistro67.ca.

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About Durham College

At Durham College, the student experience comes first. In September 2013, the college welcomed more than 30,000 students to campus including more than 10,000 full-time post-secondary and apprenticeship students as well as part-time and continuing education students and online learners. The college offers a wide range of market-driven programs in a number of different disciplines including culinary, hospitality, tourism, horticulture, business, information technology, media, art, design, general arts, science, skilled trades, justice, emergency services, health and engineering technology, enabling students to develop the skills required to meet the demands of today’s job market.

A three-phase expansion of the college’s Whitby campus was recently completed when the 36,000-square-foot Centre for Food opened on the northwest corner of campus. Accommodating approximately 900 additional students studying in culinary, hospitality, event management, food science, and agricultural and horticultural programs, it also features Bistro ’67, a new, 70-seat, full-service, green-certified teaching and learning restaurant and Pantry, a new retail store featuring fresh-baked items, meals-to-go, preserved foods and ready-to-cook meals created by students in the college’s culinary programs.

For more information, visit www.durhamcollege.ca or call 905.721.2000. 

About WindReach Farm

WindReach Farm is the result of Sandy Mitchell’s lifelong interest in working outside on the land. Born with cerebral palsy, Sandy has been able to integrate his personal passion with providing a similar opportunity for other persons with disabilities. A registered charity, WindReach Farm officially opened its doors on June 16, 1989. Specially designed to meet the needs of individuals with a variety of disabilities, the farm includes fully wheelchair accessible pathways, trails, buildings, barns and stables. Offering five core programs, WindReach welcomes members from both the special needs and able-bodied communities.

Media contact:
Durham College
Cosette Kazarian 
Communications and Marketing 
905.721.2000 ext. 3611
E: cosette.kazarian@durhamcollege.ca

WindReach Farm
Kate Bird
Chief executive officer
905.655.5827 ext. 228
E: kate.bird@windreachfarm.org

Social networking marketing initiative features 14 students

Oshawa, ON. – Along with marking the official start of the 2014-2015 academic year, Durham College (DC) announced today the official launch of its multi-platform Experience DC campaign – the most progressive marketing campaign in the college’s history.

Running over the next year, Experience DC will bring the college experience to prospective and current students; parents; teachers; and the community via an amazing and unique group of students representing a wide cross-section of programs, personal interests and personalities. They will each offer a unique perspective of what a year in the life of a DC college student is really like through a specially designed website, personal interaction and other social media platforms including blogs, Facebook, Twitter and Instagram.

“We are giving the world a view of the walking path of 14 very different college students for a year,” said Josephine Spitale, an Experience DC team member and second-year Paralegal student. “We will interact with fellow and prospective students, share our experiences and illustrate the amazing community Durham College is. Those following our stories will watch our highs, our difficulties and our growth in this period. They will be part of our journey and, in some way, we will be part of theirs. This is Experience DC. This is Durham College. This is us.”

Experience DC was created, developed and executed by the college’s Communications and Marketing department to uniquely support the college’s recruitment strategy, enhance reputation and build the DC brand including attracting the attention of the Durham Region, Peterborough/the Kawarthas and Markham/Vaughan markets with robust campaign marketing initiatives in all three areas.

“At Durham College we pride ourselves on our mission statement – the student experience comes first,” said Carol Beam, executive director, DC Communications and Marketing department. “The Experience DC campaign will provide a new marketing platform in which to tell our story through the very real and authentic experiences of our students – both new and returning – throughout their time on campus. We are very excited about this new approach to our marketing strategy, which in turn will help support the college’s recruitment efforts, and we look forward to connecting with these students and following their stories throughout the year.”

The 14-member student team was carefully selected over a two-month span through interviews and team-building exercises, and is comprised of:

• Spitale from Toronto, Ontario.
• Christian Schortemeyer (Business Administration – Marketing) from Burlington, Ontario.
• Kayley Cheung (Public Relations) from Uxbridge, Ontario.
• Kerri-Ann Williams (Biomedical Engineering Technology) from Kingston, Jamaica.
• Kristen Gomes (Broadcasting for Contemporary Media) from Toronto, Ontario.
• Gregory Hammond (Computer Programmer) from Ajax, Ontario.
• James Domingo (Computer Systems Technician) from Brooklin, Ontario.
• Matisse Hamel-Nelis (Public Relations) from Oshawa, Ontario.
• Sean Noseworthy (Biomedical Engineering Technology) from Burlington, Ontario.
• Rebecca Haslam (Special Events Planning) from Whitby, Ontario.
• Adriana Reyes (Business Administration – Marketing) from Lima, Peru.
• Connor Burns (Business Administration – Accounting) from Bowmanville, Ontario.
• Jake Moss (Advertising and Marketing Communications) from Oshawa, Ontario.
• Heather Bulman (Public Relations) from Peterborough, Ontario.

“We’ll share the classes, the events, the opportunities and whatever else is thrown our way,” said Schortemeyer. “Experience DC is about living your life how YOU want and telling our stories during the ride. Our year will be their year and our experience will be theirs too.”

The campaign, which previewed in late July, has seen a daily reveal of each student via the Experience DC website since August 11, giving viewers a sneak peek at each student individually. Since that time the campaign has seen great success with 14,822 page views and 46,273 video views.

Moving forward the campaign will be supported by a multi-layered advertising strategy, which is aimed at getting the college’s target markets to visit the website and interact with one or more Experience DC students. Their faces will be featured at GO Stations, on hundreds of websites, Cineplex theatres, taxi cabs, transit buses, newspapers, shopping malls, radio and more.

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About Durham College

At Durham College, the student experience comes first. In September 2013, the college welcomed more than 30,000 students to campus including more than 10,000 full-time post-secondary and apprenticeship students as well as part-time and continuing education students and online learners. The college offers a wide range of market-driven programs in a number of different disciplines including culinary, hospitality, tourism, horticulture, business, information technology, media, art, design, general arts, science, skilled trades, justice, emergency services, health and engineering technology, enabling students to develop the skills required to meet the demands of today’s job market.

A three-phase expansion of the college’s Whitby campus was recently completed when the 36,000-square-foot Centre for Food opened on the northwest corner of campus. Accommodating approximately 900 additional students studying in culinary, hospitality, event management, food science, and agricultural and horticultural programs, it also features Bistro ’67, a new, 70-seat, full-service, green-certified teaching and learning restaurant and Pantry, a new retail store featuring fresh-baked items, meals-to-go, preserved foods and ready-to-cook meals created by students in the college’s culinary programs.

For more information, please visit www.durhamcollege.ca or call 905.721.2000.

Media contact:
Lisa Power
Durham College
905.721.2000 ext. 2952
lisa.power@durhamcollege.ca

College’s state-of-the-art learning facility makes short list for Corporate Citizen category

Whitby, ON. – Durham College (DC) announced today that its Centre for Food (CFF) has been chosen as a finalist for the prestigious CoreNet Global Canadian Chapter Remmy Award in the Corporate Citizen category. The category recognizes a Canadian organization or individual whose culture and development product/project represents commitment to sustainable design and social responsibility.

“Durham College is extremely proud to be named a finalist, which reflects our commitment to building a centre focused on providing high-quality educational opportunities while also demonstrating sustainable practices,” said Don Lovisa, president, Durham College. “From its inception, the CFF has been an innovative and ambitious project that represents our dedication to sustainable design and social responsibility and recognized for our efforts as a community leader in sustainability and social responsibility.”

Inspired by the work of celebrity Chef Jamie Kennedy and the college’s commitment to bring field to fork to Durham Region, the 36,000-square-foot CFF officially opened in October 2013. It can accommodate approximately 900 students studying in culinary, hospitality, event management, food science and agriculture and horticulture programs and in addition to housing Bistro ’67 is also home to Pantry, a unique retail food store that brings student-created goods straight from the culinary classroom to the community.

The REmmy Awards are presented annually by CoreNet Global in recognition of excellence, innovation and best practices in corporate real estate and workplace management. The winners will be announced at an awards gala on Wednesday, October 1 at the Toronto Board of Trade.

The college prepared the CFF’s submission for the award in collaboration with the Town of Whitby’s Economic Development Division and on behalf of the overall team that brought the CFF from concept to construction including DC; Gow Hasting Architects Inc.; Garritano Brothers; MCW Consultants Ltd.; Stephenson Engineering; Green Initiatives Inc.; Hendrix Hotel and Restaurant Equipment and Supplies; and Nedlaw Living Walls Inc.

In addition to the REmmy Award  nomination, in February the CFF, including Bistro ’67, the college’s full-service, teaching-inspired restaurant, was certified as a 2 Star Certified Green Restaurant® by the Green Restaurant Association , a non-profit organization which helps restaurants become more environmentally sustainable.

Highlights of the CFF’s sustainability accomplishments include its dedication to reducing its environmental footprint by recycling; using a fully automated building controls management system and occupancy sensors in a variety of areas; offering touchless sensor faucets; recycling and composting kitchen waste; and using safer hand soaps. In addition careful attention is paid to the inputs and outputs of the facility and the restaurant in an effort to be good stewards of the environment.

The building itself was constructed using industry-leading sustainability principles, including looking at things such as site development, water and energy efficiency, material selection and innovation in design. It features a Nedlaw living wall and biofilter integrated into its ventilation system that sees air from the occupied space actively drawn through the building’s HVAC system or on-board fans then returned to the occupied space. As air comes in contact with the living wall, contaminants move into the water phase where they are broken down by microbes, removing up to 75 per cent of harmful chemicals. The biofilter also improves the indoor environment by generating clean air for up to 90 per cent less energy than conventional ventilation systems in the heat of summer or cold of winter. The area surrounding the CFF also includes a greenhouse, vegetable gardens and fruit-bearing trees – bringing the field to fork vision to life.

In addition, the college recently launched Field to Fork: Sowing the Seeds of our Community, a crowdfunding campaign to support the landscaping required at the CFF including the planting of trees, shrubs, fruits, vegetables and arboretum; the purchase of garden tools; a walking path; new soil; and more. To find out more, please visit http://fieldtofork.durhamcollege.ca.

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About Durham College

At Durham College, the student experience comes first. In September 2013, the college welcomed more than 30,000 students to campus including more than 10,000 full-time post-secondary and apprenticeship students as well as part-time and continuing education students and online learners. The college offers a wide range of market-driven programs in a number of different disciplines including culinary, hospitality, tourism, horticulture, business, information technology, media, art, design, general arts, science, skilled trades, justice, emergency services, health and engineering technology, enabling students to develop the skills required to meet the demands of today’s job market.

A three-phase expansion of the college’s Whitby campus was recently completed when the 36,000-square-foot Centre for Food opened on the northwest corner of campus. Accommodating approximately 900 additional students studying in culinary, hospitality, event management, food science, and agricultural and horticultural programs, it also features Bistro ’67, a new, 70-seat, full-service, green-certified teaching and learning restaurant and Pantry, a new retail store featuring fresh-baked items, meals-to-go, preserved foods and ready-to-cook meals created by students in the college’s culinary programs.

For more information, please visit www.durhamcollege.ca or call 905.721.2000.

Media contact:
Cosette Kazarian
Durham College
905.721.2000 ext. 3611
cosette.kazarian@durhamcollege.ca

Field to Fork: Sowing the Seeds of our Community will support landscaping at Centre for Food

Whitby, ON. – Durham College (DC) announced today the launch of Field to Fork: Sowing the Seeds of our Community, the college’s first-ever crowdfunding campaign.

Inspired by the college’s commitment to bring field to fork, the vision of bringing locally sourced, quality produce from field to table, to Durham Region, the online campaign aims to garner support from the community for the completion of the landscaping and planting needed at the Centre for Food (CFF).

A new learning facility created in direct response to the demand of the local culinary, hospitality, tourism, agriculture and horticulture sectors that opened to students in September 2013, the CFF houses both Bistro ’67, a teaching-inspired restaurant, and Pantry, a unique retail store that brings student-created goods straight from the culinary classroom to the community.

Field to Fork: Sowing the Seeds of our Community offers a unique opportunity to support many aspects of the CFF’s landscaping including the planting of trees, shrubs, fruits, vegetables and arboretum; garden tools; a walking path; new soil; and more, all of which will be used by the college’s CFF students, engaging them in the growing, harvesting, storing, processing, packaging and selling of delicious food.

Crowdfunding works by identifying a specific initiative(s) or project(s) online and making its intended purpose and details available and accessible to prospective donors.  Interested individuals have the option to choose any project(s) they would like to support.

Supported by ambassador and celebrity chef Jamie Kennedy, the CFF can accommodate approximately 900 students studying in programs based on the field-to-fork concept, completing the full cycle of farming to the preparation, serving and celebration of food. This includes:

• Cook – Apprenticeship
• Culinary Management
• Culinary Skills
• Event Management
• Horticulture – Food and Farming
• Horticulture Technician
• Hospitality Management – Hotel, Restaurant and Tourism
• Hospitality Skills
• Pharmaceutical and Food Science Technology
• Pharmaceutical and Food Science Technology (compressed, fast-track)
• Special Events Planning

“From a philanthropic perspective it is our hope that Field to Fork: Sowing the Seeds of our Community will support the link between the college and our community by offering donors an opportunity to provide financial assistance to any project where they have a special interest,” said David Chambers, associate vice-president, Office of Development, DC.

Officially launching today, Field to Fork: Sowing the Seeds of our Community is being rolled out to alumni, donors, faculty, staff, students, community members and the general public. For more information on how the college is changing the way our local communities eat and grow food, please visit http://fieldtofork.durhamcollege.ca.

“There are 15 landscaping projects to choose from including a Culinary Herb Garden, Kitchen Garden, Arboretum, Pollinator Garden and more,” added Chambers. “By helping to support the completion of the landscaping at the Centre for Food, donors will help us strengthen field to fork in Durham Region including providing our students with first-hand experience in the planting, growing and cultivating of plants, fruits and vegetables via enriched, real-world curriculum and an outdoor extension to the indoor classroom.”

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About Durham College

At Durham College, the student experience comes first. In September 2013, the college welcomed more than 30,000 students to campus including more than 10,000 full-time post-secondary and apprenticeship students as well as part-time and continuing education students and online learners. The college offers a wide range of market-driven programs in a number of different disciplines including culinary, hospitality, tourism, horticulture, business, information technology, media, art, design, general arts, science, skilled trades, justice, emergency services, health and engineering technology, enabling students to develop the skills required to meet the demands of today’s job market.

A three-phase expansion of the college’s Whitby campus was recently completed when the 36,000-square-foot Centre for Food opened on the northwest corner of campus. Accommodating approximately 900 additional students studying in culinary, hospitality, tourism, agricultural and horticultural programs, it also features Bistro ’67, a new, 70-seat, full-service, green-certified teaching and learning restaurant and Pantry, a new retail store featuring fresh-baked items, meals-to-go, preserved foods and ready-to-cook meals created by students in the college’s culinary programs.

For more information, please visit www.durhamcollege.ca or call 905.721.2000.

Media contact:
Cosette Kazarian
Durham College
905.721.2000 ext. 3611
cosette.kazarian@durhamcollege.ca

New build marks significant milestone for college’s horticulture programs

Whitby, Ont. – Durham College (DC) announced today that construction on the first-ever greenhouse at its Centre for Food (CFF), a new learning facility created in direct response to the demand of the local culinary, hospitality, tourism, agriculture and horticulture sectors, has begun. This build marks a significant milestone in the college’s commitment to field to fork, which is the vision of bringing locally sourced, quality produce from field to table.

Being built for use by students in the college’s horticulture programs, the greenhouse is designed to accommodate multi-laboratory classes and provide students with a better understanding of the full potential of growing plants and produce all year long.

A major donation by the Alger family contributed immensely to the remarkable learning centre becoming a reality. DC President Don Lovisa, and the entire college community, is very grateful to the Alger family for its continued stalwart support of opportunity, accessibility and excellence to the benefit of DC students who primarily live in Durham Region.

Part of the college’s ongoing landscaping at the CFF, the greenhouse is located to the south of the 36,000-sq.-ft. CFF and will accommodate students studying in both the Horticulture – Food and Farming and Horticulture – Technician programs.

The two-year Horticulture – Food and Farming program offers students a hands-on opportunity to become familiar with the concepts of food production including plant propagation; soil and plant nutrition; fruit and vegetable production under field, greenhouse, garden and container conditions; food and agriculture regulations; and more. The two-year Horticulture Technician program focuses on the art, science and business of horticulture with students studying arboriculture; aspects of growing plants outdoors, indoors and in a greenhouse environment; landscape construction and design fundamentals; nursery management; and more.

“The construction of the greenhouse at the CFF symbolizes an exciting new phase of learning for our horticulture students here at the Whitby campus,” said Susan Todd, dean of the School of Science & Engineering Technology. “In addition to the theory of horticulture learned in the classroom, the new greenhouse will provide students with a unique opportunity to gain a hands-on understanding of greenhouse design, required control measures, energy consumption and how to work in a controlled environment in both operational and plant production modes.”

The CFF, which opened to students in September 2013, houses both Bistro ’67, a teaching-inspired restaurant, and Pantry, a unique retail store that brings student-created goods straight from the culinary classroom to the community. The greenhouses will be used to grow vegetables such as tomatoes and cucumbers for use by the college’s culinary students at both locations, helping the college solidify its commitment to the field-to-fork concept, which is based on the harvesting, storage, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers, a concept that has been adopted and applied to a diverse range of programs.

The comprehensive development of the CFF vision, such as the addition of the greenhouse, is continually underway and includes extensive landscaping of the grounds surrounding the building. This will strengthen the link between the college and the community and provide students with an outdoor extension to the indoor classroom, connecting them to sustainable practices; enriching their curriculum; and enhancing their environmental consciousness.

Future expansion plans at the CFF include agricultural fields, a pollinator garden, an arboretum and much more.

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About Durham College

At Durham College, the student experience comes first. In September 2013, the college welcomed more than 30,000 students to campus including more than 10,000 full-time post-secondary and apprenticeship students as well as part-time and continuing education students and online learners. The college offers a wide range of market-driven programs in a number of different disciplines including culinary, hospitality, tourism, horticulture, business, information technology, media, art, design, general arts, science, skilled trades, justice, emergency services, health and engineering technology, enabling students to develop the skills required to meet the demands of today’s job market.

A three-phase expansion of the college’s Whitby campus was recently completed when the 36,000-square-foot Centre for Food opened on the northwest corner of campus. Accommodating approximately 900 additional students studying in culinary, hospitality, tourism, agricultural and horticultural programs, it also features Bistro ’67, a new, 70-seat, full-service, green-certified teaching –inspired restaurant and Pantry, a new retail store featuring fresh-baked items, meals-to-go, preserved foods and ready-to-cook meals created by students in the college’s culinary programs.

For more information, visit www.durhamcollege.ca or call 905.721.2000.

Media contact:
Cosette Kazarian
Communications and Marketing
905.721.2000 ext. 3611
cosette.kazarian@durhamcollege.ca

Concepts will explore the potential of select downtown sites as part of the Downtown Vitalization initiative

(Cobourg, ON) July 22, 2014 – As part of the Downtown Vitalization initiative The Town of Cobourg has partnered with Durham College to showcase conceptual design work complementary of the character and heritage of Cobourg’s Downtown district.

Beginning in the upcoming fall semester, students in Durham College’s Architectural Technician and Architectural Technology program will be asked to come up with innovative and creative design concepts for five locations within Downtown Cobourg. The project is an opportunity for the students to gain practical and relevant experience in land use, site analysis and planning.

“We are thrilled to be working with the students and instructors in Durham College’s Architectural Technician and Architectural Technology programs,” said Alison Torrie-Lapaire, Heritage Planner for The Town of Cobourg. “It is my hope that the students will gain an appreciation for the potential that heritage properties hold, and that the final designs will provide us with some new ideas as to how these properties can accommodate the needs of the community, building owners and occupants while respecting and enhancing the character of the heritage district.”

Working in small groups the students will explore the potential of the selected downtown sites, while conserving the character of the Commercial Core Heritage Conservation District of historic King Street. The students will analyze building codes and draft construction and design plans. These design plans will take into account both urban design and the compatibility of new development in Cobourg’s heritage district, along with the potential for retrofitting existing historical structures. A half-day field trip is also being planned to visit Cobourg in September.

“On behalf of Durham College, I would like to express how pleased we are to be working in partnership with the Town of Cobourg on their downtown revitalization project,” said Sue Todd, dean of the School of Science & Engineering Technology at Durham College. “Our Architectural Technician and Technology programs are focused on sustainable design and provide the practical and design knowledge required to succeed in this exciting field. We can’t think of a better project for our highly skilled students to demonstrate their talents in. Thank you to the Town of Cobourg for their confidence and support of Durham College and its students.”

By the end of the semester students will present their final design plans. The concepts that come out of these plans will be integrated into the existing sketch of Cobourg’s downtown and will help to illustrate a new vision for Downtown Cobourg. The Town of Cobourg looks forward to gaining a fresh perspective while maximizing the potential of these select downtown properties.

For more information on Durham College’s architectural programs, please visit www.durhamcollege.ca/arhy.

About Durham College

At Durham College, the student experience comes first. In September 2013, the college welcomed more than 30,000 students to campus including more than 10,000 full-time post-secondary and apprenticeship students as well as part-time and continuing education students and online learners. The college offers a wide range of market-driven programs in a number of different disciplines including culinary, hospitality, tourism, horticulture, business, information technology, media, art, design, general arts, science, skilled trades, justice, emergency services, health and engineering technology, enabling students to develop the skills required to meet the demands of today’s job market.
A three-phase expansion of the college’s Whitby campus was recently completed when the 36,000-square-foot Centre for Food opened on the northwest corner of campus. Accommodating approximately 900 additional students studying in culinary, hospitality, tourism, agricultural and horticultural programs, it also features Bistro ’67, a new, 70-seat, full-service, green-certified teaching and learning restaurant and Pantry, a new retail store featuring fresh-baked items, meals-to-go, preserved foods and ready-to-cook meals created by students in the college’s culinary programs.

For more information, visit www.durhamcollege.ca or call 905.721.2000.

About the Downtown Vitalization Initiative

Downtown Vitalization is a partnership of Northumberland Community Futures Development Corporation, Canada’s Federal Economic Development Agency for Southern Ontario, Town of Cobourg, Downtown Cobourg Business Improvement Area, Northumberland Central Chamber of Commerce and Ontario Ministry of Agriculture, Food and Rural Affairs.

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Media Contacts
Ashley Purdy
Communications Officer
Town of Cobourg
p: 905.372.4301 x 4105
e: apurdy@cobourg.ca

Michelle Roebuck
Communications Officer
Durham College
p: 905.721.2000 x 2197
e: michelle.roebuck@durhamcollege.ca

About The Town of Cobourg

The Town of Cobourg is a lakeside community (population 18,500) located on the north shore of Lake Ontario halfway between Toronto and Kingston and has been recognized multiple times by MoneySense Magazine as “One of Canada’s Best Places to Live” in populations under 25,000.
Founded in 1798, Cobourg is rich in heritage offering a vibrant downtown, sophisticated small town atmosphere and renowned waterfront that serves as a popular getaway destination. As the largest town in Northumberland County, Cobourg is personified by historic Victoria Hall, hosts a 27.4 million community centre, an educated and skilled labour force, flourishing commercial sector and supportive municipal government. Cobourg has received the Federation of Canadian Municipalities Sustainable Communities Award, accolades from the Accessibility for Ontarians with Disabilities Act Alliance, and multiple heritage, environmental, and event awards.

Sysco-sponsored event to be hosted at college’s Centre for Food

Whitby, Ont. – Durham College (DC) and the Centre for Food (CFF) will welcome the Sysco Sliced Peterborough-Durham Chef Competition, challenging nine DC students and a chef’s culinary abilities while showcasing their skills, on Monday, July 21 and Tuesday, July 22.

The competition will be a timed practical cooking and food presentation contest, similar to the structure and theme of the Food Network’s popular Chopped program. DC will have nine students from its Culinary Skills program participating in addition to Benjamin Lewis, manager and chef de cuisine for the CFF who has extensive culinary experience with a focus on local, seasonal and sustainable foods.

All teams will be comprised of one Durham-area chef and one DC culinary student who will be given a basket of food to create a meal in which all items must be used to prepare at least one appetizer, main and/or dessert course with each team presenting four identical plates for judging. Once the battle begins, participants will also have access to a variety of pantry items. A panel of judges will then grade the dishes based on a number of categories including timing; use of product; and presentation of food.

When: 
July 21 and 22
9:30 a.m. – Competition begins
1:30 p.m. – Presentation to the winning team

Where:
CFF
Durham College, Whitby campus
1610 Champlain Avenue
Whitby, Ontario

Parking:
Whitby campus north lot (ticket validation available at Pantry)

For more information contact:
Cosette KazarianCommunications and Marketing, Durham College
905.721.2000 ext. 3611
cosette.kazarian@durhamcollege.ca

 

Event will honour first graduating students from Centre for Food

OSHAWA, Ont. – More than 3,500 Durham College students, along with their family and friends and college faculty and staff, will celebrate their post-secondary success at the college’s annual spring convocation ceremonies on Thursday, June 19 and Friday, June 20 at the General Motors Centre in Oshawa, Ont.

On June 19, graduates from the schools of Media, Art & Design; Science & Engineering Technology; Centre for Food (CFF); Health & Community Services; and Skilled Trades, Apprenticeship & Renewable Technology; will receive their diplomas and certificates.  On June 20, ceremonies will be held for the schools of Continuing Education; Justice & Emergency Services; Business, IT & Management; and Interdisciplinary Studies & Employment Services.

This year’s spring ceremony will also recognize the first group of graduating students from the CFF.  The CFF is built on the field-to-fork concept, which is based on the harvesting, storage, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers. The college has applied the concept to a diverse range of programs that crossover traditional academic schools with the curriculum, faculty expertise and equipment required to implement field to fork built into several different programs.

In addition, graduates and guests will hear words of wisdom from two of the college’s most successful graduates, Russ Montague (Advertising, 2004) and Ian Ball (Business Administration – Marketing, 2002). Speaking at Thursday’s ceremonies and receiving a 2014 Alumni of Distinction Award, Montague is a very successful entrepreneur with two unique companies – ShirtPunch and Nerd Block. , ShirtPunch was awarded Best New E-Business and Consumer’s Choice by the 2012 Canada Post E-Commerce Innovation Awards.

Ball, who will address graduates at Friday’s ceremonies, was one of the youngest vice-presidents on Bay Street at the age of 23. In September 2013 he was named president of McEwen Mining, a gold and silver producer after spending nine years with the company. During his time at McEwen he helped build it from a $5 million market capitalization to $750 million and establish it as a publicly traded company on the New York Stock Exchange.

When:

June 19

10 a.m.
School of Media, Art & Design
School of Science & Engineering Technology

2:30 p.m.
Centre for Food
Health & Community Services
School of Skilled Trades, Apprenticeship & Renewable Technology

June 20

10 a.m.
School of Continuing Education
School of Justice & Emergency Services

2:30 p.m.
School of Business, IT & Management
School of Interdisciplinary Studies & Employment Services

Where:
General Motors Centre
99 Athol Street East
Oshawa, Ontario

For more information contact:
Michelle Roebuck
Communications and Marketing
905.721.2000 ext. 2197
michelle.roebuck@durhamcollege.ca