On April 23, DC joined a celebration of global hospitality and tourism at the Culinary Tourism Alliance’s 2018 Terroir Symposium. Anna Mae Crespo, Pantry technician at the W. Galen Weston Centre for Food (CFF), collaborated with the Art Gallery of Ontario’s executive chef, Renée Bellefeuille, to cater the event’s opening breakfast titled, A Taste of Durham Region.

Sponsored by the Region of Durham, the meal featured ingredients cultivated in DC’s backyard, including Kendal Hills Game Farm chicken and waffles with candied peameal bacon and Purple Woods maple syrup, Bistro ’67 granola and Cross Wind Farm goat yoghourt parfait, and an action station sponsored by the Egg Farmers of Canada featuring breakfast carbonara with B’67 bacon and CFF professor Chef Dave Hawey’s Champlain cheese grated on top.

The next day, Bistro ’67 sous chef Peter Stewart assisted several Feast On chefs at a rural retreat at Burning Kiln Winery in Fort Erie that included media and event sponsors in attendance.

On April 21, Durham College (DC) welcomed 11 teams of Grade 11 and 12 students to the W. Galen Weston Centre for Food (CFF) and challenged them to put their culinary skills and original recipes to the test at the fourth annual Epic Mac ‘n’ Cheese Competition.

Organized by students in DC’s Special Events Management program, the event provided a unique hands-on learning opportunity for food-focused high school students, giving them a chance to compete for a bursary towards studying in a culinary, hospitality or special events program at DC. Winning teams also received prizes donated by local restaurants and industry partners such as kitchen tools and gift certificates from Jack Astor’s Bar and Grill. 

After watching the live-cooking action, guests were invited to sample the entrants’ recipes and vote for their favourite. First-place honours went to Taryn Moore and Ryan Bellingham of Kenner Collegiate Vocational Institute in Peterborough and O’Neill Collegiate and Vocational Institute in Oshawa, respectively. Second place was awarded to Tasha Webbe and Bailey Lavallee of Henry Street High School in Whitby and third place went to Linda Prenaj from Archbishop Dennis O’Connor Catholic High School in Ajax.

While the competition was heating up, guests also had the opportunity to shop local at a number of student-designed-and-run pop-up shops onsite. Goods for sale included an assortment of sweet and savoury treats created by students in DC’s Advanced Baking and Pastry Arts graduate certificate program, flowers grown by Horticulture – Food and Farming students and charcuterie and cheese made by Culinary Management students.

The pop-up shops marked the culmination of students’ capstone projects, which challenge students to apply all of the knowledge and skills they’ve acquired through their studies to exploring and solving a chosen real-world problem or business challenge.

This year’s event also featured the welcome addition of kid-friendly activities designed by DC students to help keep even the smallest foodies entertained. 

Thanks to all of the event’s sponsors – Canada Cutlery Inc., Gordon Food Service, Jack Astor’s Bar and Grill, Selbie Produce, Sysco Canada and The Butcher Shoppe – and congratulations to all of the competitors, winners and pop-up shop entrepreneurs!

Durham College (DC) is pleased to announce that it has been named one of Canada’s Greenest Employers for the second consecutive year. Awarded as part of the 2018 editorial competition that is organized by the Canada’s Top 100 Employers project, this designation recognizes employers who create remarkable workplaces that minimize the environmental impact of their operations – and in the process attract a new generation of talented employees and customers.

Winning employers are evaluated on the following criteria:

1. The unique environmental initiatives or programs they have developed.
2. Whether they have been successful in reducing their own environmental footprint.
3. Whether their employees are involved in these programs and contribute any unique skills.
4. Whether their environmental initiatives have become linked to the employer’s public identity, attracting new employees and customers.

DC’s focus on sustainability is broad and wide-ranging and is formalized in the college’s current Business, Strategic, and the Campus Master Plans. Multiple programs involve employees and students in environmental stewardship including the Living Green initiative which involves 20 to 30 employees working to enhance the sustainability of campus operations and planning,  administration, curriculum, research, innovation and stakeholder engagement. Students can also contribute creative ideas and solutions aimed at advancing campus sustainability initiatives through the Student Green Team. In addition, the college supports many environmental management programs, green events and transportation-focused initiatives that further its commitment to sustainability.

The college’s building footprint that includes a number of green features such as a 350-panel photovoltaic rooftop solar array, a geothermal heating and cooling system, and a centralized building automation system that monitors multiple campus buildings, as well as Bistro ’67s “Green Restaurant” certification were among the reasons DC was selected this year. Additionally, the W. Galen Weston Centre for Food grounds that feature outdoor fruit, vegetable and herb gardens, native plantings and pollinator gardens played a role in the college’s award.

“We are very proud to receive this designation as one of Canada’s greenest employers for a second year,” said Don Lovisa, president, DC. “As a college, we work very hard to ensure our facilities, policies and practices are driven by sustainability, for the betterment of the environment and everyone on campus. We’ve made a number of substantial changes over the past several years and are looking to the future with an eco-conscious mindset.”

In support of the college’s green agenda, in March DC announced a number of new initiatives that will be undertaken, including the new Simcoe Geothermal Field project at the Oshawa campus, upgrades of existing facilities, including the installation of high-efficiency HVAC systems and new and upgraded building automation systems and LED lighting.

For more information on DC’s sustainable initiatives please visit www.durhamcollege.ca/livinggreen, for more information about DC’s submission please visit Canada’s Greenest Employers reasons for selection.

Durham College (DC) is pleased to announce that President Don Lovisa’s contract has been extended for a third term.  He will remain in the role until March 31, 2021, with an option to renew at that time.

Lovisa, who is DC’s fifth president, was appointed to the role in 2008. With an impressive track record of success and a focus that is always student and employee centered, the college has thrived under his leadership, experiencing significant strategic growth in enrolment, applied research and capital development. He has also helped oversee the introduction of many new market-driven programs, including the college’s very first degree, an Honours Bachelor of Health Care Technology Management.

While working on projects such as the GO Transit expansion to Bowmanville, the Idea Summit Innovation Hub and the review of Durham Region Council representation, Lovisa has developed a reputation for being a leader in the community. His succession of leadership roles with Colleges Ontario have also had a direct influence on the broader college system in Ontario.

“I’m honoured to remain president of Durham College,” said Lovisa. “I’m proud of our institution and the role it plays in providing top-quality experiential learning for students and am looking forward to continuing to drive the college’s growth and success, working alongside its employees and leadership team.”

As president, Lovisa is accountable for the delivery of the college’s Strategic Plan and Strategic Mandate Agreement, in particular: 

• Providing students with the best possible learning experiences.
• Optimizing the experience and expertise of the college’s people and helping them make the best possible contribution toward the student experience.
• Managing resources responsibly and ensuring the college is financially and environmentally sustainable, and demonstrating good governance and support for outstanding teaching and learning.
• Contributing and responding to the economic, social and environmental well-being of our communities.

The DC Board of Governors, , who oversees the president’s role, is confident his leadership will continue to help guide the college into the next chapter of its evolution. “President Lovisa’s unwavering commitment to helping DC achieve its mission that the student experience comes first, while also continuing to drive innovation and research, deepen government and community partnerships and achieve sustainable growth, will serve the college well,” said Dan Borowec, chair, DC Board of Governors.

In February, Michelle Hutt, associate dean, School of Business, IT & Management (BITM), and Katie Boone, manager, International Projects and Partnerships, Durham College (DC) International, visited Kenya as part of the college’s second mission to the country. 

The visit involved a two-week workshop series to support Sigalagala National Polytechnic (SNP) with efforts to develop competency-based programs in the fields of renewable energies and advanced solar power systems. The workshops also provided guidance to SNP delegates on organizing their first program advisory committee, incorporating industry input into curriculum design and completing a labour market information report to receive approval to commence program development based on the analysis.

Developed with the support of Joanne Paterson, professor, School of Justice & Emergency Services, Katie Boone also led workshops on gender equality and gender mainstreaming. The workshops opened up dialogue on critical issues impacting youth socio-economic development in Kenya and helped create better understanding of the cultural norms within which the partnership would flourish. The discussions paved the way for a partnership founded in mutual learning and respect.

In November 2017, DC hosted a group of 25 Kenyan post-secondary leaders from five partner institutions. In conjunction with DC’s Canadian partners, Olds College and Algonquin College, Marianne Marando, dean, BITM, and Michelle Hutt led workshops on industry engagement and strategic development of program advisory committees.

Both initiatives were part of the DC-led Kenyan Education for Employment Program, a three-and-half-year project facilitated by Colleges and Institutes Canada and funded by Global Affairs Canada that started in spring 2017.

In January, Durham College completed its seventh mission in Vietnam as part of a five-year partnership focused on supporting Hau Giang Community College (HGCC) to develop a technical vocational program in post-harvest production.

Sue Hawkins, student services specialist, School of Intersciplinary Studies (IS), and Jacqueline Towell, manager, Curriculum Development, Centre for Academic and Faculty Enrichment (CAFE), travelled to Vietnam to provide training, best practices and strategies focused on teaching HGCC faculty and staff how to plan and lead student-centered focus groups and use subsequent information to plan and design student services and activities that support recruitment and retention.

While there, Hawkins and Towell also shared a variety of resources and tools to help identify barriers to success, develop student-centered coaching and advising models, increase student leadership and engagement, organize orientation activities and deliver career development services.

Funded by the Government of Canada, the partnership is being facilitated by Agriteam Consulting Ltd, an organization that provides management and technical expertise to developing and transitional country partners on projects that promote sustainable growth and meaningful opportunities for people to improve their lives.

Over the course of the project, DC faculty and staff are working with their counterparts at HGCC to share their expertise with developing programs in the areas of food and pharmaceuticals, agriculture and food sciences.

The project is proving to be quite successful. For the 2017-2018 academic year, HGCC’s post-harvest production program saw 31 students enrol for the fall semester, and 24 students enrol for the winter semester.

The project’s next milestone will see DC host 13 HGCC delegates for a conference being held Monday, April 2 to Friday, April 13. The objectives of the visit include building HGCC faculty’s capacity to teach the new curriculum in an applied, student-centred approach; explore a variety of teaching and learning resources and assessment methods to support HGCC food and pharmaceutical science programs; develop lesson plans that demonstrate student-centred teaching; and reflect on teaching and learning skills to help plan future training activities at HGCC.