It’s a time-honoured event that brings the country to the big city and once again Durham College (DC) is making its mark at the Royal Agricultural Winter Fair.

Sharing culinary expertise

This year Centre for Food (CFF) Chair David Hawey is providing his culinary expertise as he spends four days judging the semi-final and final competitions of the Egg Farmers of Ontario Road to the Royal chef challenge and the Toronto Invitational Chef Competition at the Royal Agricultural Winter Fair.

“It’s a huge honour to be asked to participate,” said Hawey. “The focus of these competitions is on showcasing the ingredients and using local produce whenever possible, which is closely aligned to the CFF’s own field-to-fork philosophy. It’s nice to see top calibre chefs bringing the philosophy to life and I am pleased to contribute my expertise.”

Culinary students also appeared on-stage on November 7 and 8, as part of a partnership with the Ontario Apple Growers. Under the guidance of Hawey they developed one sweet and one savoury apple-based appetizer and demonstrated how to prepare them in front of a live audience.

“It was really exciting to share these recipes with fair goers,” said Kristin Atwood, a second-year student in DC’s Culinary Management program. “It was both challenging and fun to take the skills we were taught in-class and use them to develop the dishes.”

Sharing information

With over 300,000 visitors attending the Royal annually, it is also a great opportunity for DC to reach prospective students and their families. The college’s recruitment team is on-hand for the duration of the event to showcase the over 140 market-driven programs offered at the college. These include the extensive suite of field-to-fork programs offered at the CFF in the areas of baking, culinary, hospitality, events, food and farming and horticulture, as well as programs with a science and engineering focus including pharmaceutical and food sciences.

For anyone who wants to visit DC at the Royal Agricultural Winter Fair, which runs until Sunday, November 16, stop by booth 518 in Hall A.

On November 3, Durham College (DC) welcomed a delegation of Cuban public officials including the Ambassador of Cuba to Canada, the Consul General of Cuba in Toronto and the First Secretary, Embassy of Cuba in Canada to its Whitby campus.  The tour was part of a larger visit planned by the City of Oshawa to showcase the City and broader region and further develop the relationship that exists between Cuba and Canada in the year of the 70th anniversary of uninterrupted diplomatic relations between the two countries.

While on campus, delegates were welcomed by President Don Lovisa and Vice-President, Academic Elaine Popp and taken on a tour of the college’s renewable energy labs, led by Mike McKenney, a professor in the School of Skilled Trades, Apprenticeship and Renewable Technology. The guests had the opportunity to observe the campus’ renewable energy equipment including the rooftop solar panels and wind turbines. The group also enjoyed lunch at Bistro ’67, DC’s green-certified teaching restaurant located in the Centre for Food.

“It was an honour to meet with the Ambassador and host the Cuban delegation,” said Lovisa. “We learned more about priorities for Cuba in terms of developing partnerships and economic development of the country, while also sharing the work we are doing academically in the areas of renewable energy and about how we partner with local businesses. Our impact and partnerships are broad and directly benefit our campus and communities.”

Click here for more information about DC’s renewable energy programs.

Durham College (DC) recently welcomed representatives from the Centro Experimental de Formación Profesional (CEFOP), a technical and vocational college in Trujillo, Peru, completing a second training mission to share best practices between both institutions.

Four management-level colleagues from CEFOP spent two weeks at DC learning about institutional procedures: recruitment of vulnerable youth, admissions, team work, performance evaluation and leadership training, while also exploring the strategies used to administer and run the Centre for Food’s (CFF) culinary programs and green-certified teaching restaurant Bistro ’67, all of which are based on the field-to-fork philosophy.

This latest mission is the second between both organizations, who are working together to examine practices that will help them excel at home and abroad. The first visit saw representatives from DC travel to Peru in July 2015 after the college was awarded a contract from Colleges and Institutes Canada (CICan). With the goal of partnering with CEFOP, DC is sharing its experience and expertise in the areas of culinary arts and gastronomy, while also helping to update and enhance their curriculum, build industry linkages and assist CEFOP in providing its students with the skills they need to further promote and enhance the world-renowned and growing reputation of Peruvian cuisine.

“Our partnership with CEFOP not only gives us a chance to share our expertise but stands to have a great impact on the college, its students and the wider community,” said Mark Herringer, executive director, International Education. “It is also a great example of post-secondary institutions from across the globe working together to build expertise and improve the student experience.”

Driven by Katie Boone, international project manager with the college’s International Office, and David Hawey, chair of the CFF, the DC team is looking at options for adapting its field-to-fork philosophy for CEFOP’s urban center, reinforcing industry engagement strategies, highlighting the importance of inclusive management and student-centered teaching strategies and facilitating improvements to revenue generation activities of CEFOP.

The project is ongoing until March 2017 with several more visits planned between both institutions.

For more information about DC’s CFF please visit http://www.durhamcollege.ca/academic-schools/centre-for-food.

 

 

Durham College (DC) alumni talked hockey, health care and their roads to success during the third-annual Alumni in the Pit, which took place on November 3.

The event saw Nicole Blackman, a registered nurse and Dylan Wade, director of partnerships and business development for the NHL Alumni Association, return to campus to share their experiences following graduation as they answered questions and provided guidance to students who are about to set out on their own career paths.

 “75 per cent of your day is spent working,” said Blackman, who graduated from DC’s Nursing program in 2004. “With that stat in mind it’s important to make sure you are doing something you love.”

“Patience is key,” added Wade, a 2007 graduate from DC’s Sports Business Management program. “You’re not going to get what you want if you don’t ask for it but also know it may not happen overnight.”

Blackman began her education in a completely different program but soon discovered her passion was nursing. She didn’t have the required grades to get into DC’s Nursing program so she completed academic upgrading and was subsequently accepted. She credits her college professors and the relationships she formed with helping her succeed and began looking for her first job five months before graduation – something she advises all soon-to-be grads to do. Her path has taken her to a remote community in Ontario’s far north to focus on Aboriginal health and back to the Durham Region again and she has continued to pursue her education along the way.

“I want to stress that learning never ends,” she said. “Be humble when you start out, seek guidance, ask lots of questions and take advantage of professional development activities. And don’t forget to start an RRSP, that’s where my first paycheque went!”

Wade also began his post-secondary studies in another program, and, like Blackman, realized he wasn’t on the right path. DC’s Sports Business Management graduate certificate was the solution and, after completing one semester in class, he embarked on a four-month field placement with the University of Hawaii; something he credits with helping him launch his current career. Upon completion of the placement and, after reaching out to his contacts, he landed his dream job with the NHL Alumni Association, where he’s remained working for the past eight years.

“I’m not necessarily the norm in the working world,” he said. “I’ve stayed in one spot and worked my way through the ranks. When my job has felt stagnant, I’ve advocated for a change and sought out mentorship from both within and outside the organization. My position with the association has changed because I put together a rationale and made a case for growth and more responsibility.”

Despite coming from very different programs both alumni agreed that finding your true passion, hard work and gratitude are the keys to success.

“We’re thrilled we could reconnect with two fantastic representatives from the college’s growing alumni community,” said Don Lovisa, president, Durham College. “This event gives our students the opportunity to learn first-hand from graduates who have been in their shoes and have successfully made their way in the working world. We’re so pleased that DC’s programs and employees have had such a positive impact on their careers.”

On Tuesday, October 27 FastStart DC was pleased to host the Craft Beer and Entrepreneurship Event at Durham College’s (DC) Centre for Food (CFF). Over 50 guests attended to sample ales, lagers and stouts produced by local craft breweries from Durham Region and the Greater Toronto Area (GTA), while also celebrating the entrepreneurial spirit of the participating producers who are driving the craft beer movement.

Attendees learned how to properly taste and evaluate the beers, which were paired with small bites prepared by the CFF’s culinary students and heard stories of lessons learned from some of the most successful craft producers in Ontario, including Steam Whistle founder Greg Taylor. A craft brewer panel, where each of the other participating brewers discussed their entrepreneurial experiences in starting their small business, also took place.

“This event was a great opportunity to acknowledge the hard work of these brewers, who have taken their entrepreneurial dreams and made them a reality,” said Chris Gillis, manager, Applied Research Business Development, Office of Research Services, Innovation and Entrepreneurship (ORSIE). “The lessons learned and struggles these brewers have faced are no different than any enterprise starting out. We hope that when other entrepreneurs face similar challenges, they can draw on the insight and knowledge shared during the event to push themselves to succeed. The event was also an excellent opportunity to sample some of Ontario’s best brews and learn more about the growing craft beer industry.”

For anyone who missed the event but wants to learn more about beer appreciation, Durham College Continuing Education offers the Prud’homme Beer Series. Participants will take an in-depth look at the history, styles and taste profiles of beer as well as cooking with beer and food pairings.

For more information please visit www.durhamcollege.ca/coned or call 905.721.2000 ext. 3330.

After years of hard work, dedication and volunteering, four Durham College (DC) graduates saw their dreams become reality as they were sworn in as constables with the Durham Regional Police Service (DRPS).

Christine Barnett, a 2011 graduate of the Victimology program, Ryan Roffey, a 2009 graduate of the Police Foundations program, Ryan Sheridan, a 2013 graduate of the Police Foundations program and Sunil Madhaven, a 2010 graduate of the Law and Security Administration (now Protection, Security and Investigations) program all attribute their success to the dedicated professors and the structure of their respective programs in DC’s School of Justice & Emergency Services.

“The field placement at the end of the two-year program really helped me with networking and getting to know the right people to help me in my future,” says Madhaven.

“I felt very confident going into the Ontario Police College because I already had a great background in these subjects as a result of the Police Foundations program,” says Sheridan. “The professors at DC provided me with amazing support in my pursuit of a position with the DRPS.”

For more information about programs in DC’s School of Justice & Emergency Services please visit http://www.durhamcollege.ca/academic-schools/school-of-justice-emergency-services.

Senior students from Durham College’s (DC) Broadcasting – Radio and Contemporary Media program are hitting it out of the park with their series The Untitled Sports Show, which airs on Rogers TV Durham.

Creator and producer, Nick Konarowski is joined on-air by classmates Mike Bryen and Phil McCabe as well as Sport Business Management graduate Christian Skirdine.

Together, these DC students use skills from their respective programs to explore the world of sports in Durham Region. The Untitled Sports Show is a mixture of in-studio sports chat and on-location segments with athletes. Konarowski pitched the idea to Rogers TV in the spring and the team of DC students filmed the show throughout the summer. The first 30-minute episode was aired on September 27.

In addition to profiling the guest athletes, they take the opportunity to learn from them – with a little friendly competition too. The guest athlete is asked to teach the students and their audience an element of their sport. The co-hosts then split into two teams to try it out themselves. 

“We had Toronto Argonauts kicker Swayze Waters teach us how to kick a field goal,” said Konarowski. “Mike Bryen won that challenge.”

Konarowski graduated from Trent University with a bachelor of arts but decided to return to school at DC in the hopes of turning his hobby into a career. He shares his passion for sports with the Durham community as a new episode of The Untitled Sports Show airs each week.

Students from Durham College’s (DC) Dental Hygiene and Personal Support Worker (PSW) programs had the opportunity to broaden their area of knowledge and expertise through an experiential learning session facilitated by their professors.

The 90-minute session is in its third year, with the purpose of promoting collaboration and dialogue between the dental hygiene and PSW students. This allows students to share best practices surrounding senior care in the areas of mobility and the importance of oral maintenance.

At the beginning of the session students are divided into pairs, with a representative from each program. During the first 45 minutes the PSW students facilitate discussions surrounding mobility. The focus of this component is to educate dental hygiene students about the numerous mobility limitations a client may experience. PSW students then demonstrate and guide dental hygiene students through best practices for transferring clients from wheelchair to dental chair.

During the second half of the session, the dental hygiene students took the lead with a presentation relating to oral care, diseases and prevention methods. Following the presentation, they discussed and demonstrated effective strategies for clients who are resistant to oral care.

To help facilitators continue to improve this learning opportunity, participants were asked to complete a short, reflective survey on the experience.

This experiential learning session will be showcased at the upcoming Canadian Dental Hygienists Association conference in Victoria, B.C. this October.

 

It was an exciting hour for the students and employees of Durham College’s (DC) Centre for Food (CFF) when, on Wednesday, September 30, CTV’s Anwar Knight broadcast live during the News at Noon.

Sharing the CFF’s field-to-fork vision with viewers, Knight spent time learning about the programs and touring the spaces within the centre, beginning with a look at the fields outside the CFF. Knight then visited one of the culinary labs where students were preparing dishes using produce harvested that day. While there Peter Lee, a culinary professor and program coordinator at the CFF, discussed the importance of the field-to-fork philosophy to the student’s curriculum and local food movement.

Knight also visited the CFF’s greenhouses, speaking with Shane Jones, a professor from the School of Science & Engineering Technology, about his cold frame technology research. He also spent time with Bistro ‘67’s executive chef Ron Subden discussing edible flowers, even sampling a surprisingly delicious popcorn seedling.

“We were thrilled to welcome Anwar Knight and CTV to see the CFF first-hand,” said David Hawey, chair, Centre for Food. “There is such diversity in the work we’re doing and what we’re teaching the students; the best way to understand it is to see it first-hand. Opportunities like these really help share our vision.”

For anyone interested in learning more about the programs offered at the Centre for Food or Bistro ’67, the CFF’s green-certified teaching restaurant visit www.durhamcollege.ca/cff.

The CTV News at Noon live-eye can be viewed here. Clips from the visit can be found throughout the broadcast.

Visitors to the South Village Courtyard at Durham College (DC) and University of Ontario Institute of Technology (UOIT)’s joint Oshawa campus were likely to think they had been transported to a farmer’s market as the institutions hosted their second-ever Campus Market on October 1.

As part of the DC and UOIT Sustainability offices’ commitment to raising awareness about the availability of locally grown food, students, employees and members of the community were treated to a variety of fresh items from local vendors, including meat, vegetables and baked goods. Food trucks were also onsite serving up their wares.

DC’s culinary and horticultural students participated by assisting in the harvesting of crops from outside the Centre for Food (CFF), which were then sold at the market, providing them with an opportunity to bring the CFF’s field-to-fork vision to life.

For anyone looking to purchase fresh, local food year-round, be sure to visit Pantry, the unique retail store located on the first floor of the CFF. There they will find an assortment of delicious, high-quality foods prepared by the college’s culinary students, from fresh-baked breads to frozen entrees and pickled vegetables, jams and jellies.