DURHAM COLLEGE CENTRE FOR FOOD

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1 DURHAM COLLEGE CENTRE FOR FOOD

2 WELCOME TO THE DURHAM COLLEGE CENTRE FOR FOOD The Durham College (DC) Centre for Food (CFF), located at the college s Whitby campus, officially opened in October Inspired by college s commitment to bring the vision of bringing locally sourced, quality produce from field-to-fork, to Durham Region, the CFF is a 36,000-square-foot learning facility that accommodates approximately 900 students studying in the college s culinary, hospitality, event management, tourism, food science, agricultural, horticultural programs, and more. Supported by ambassador and celebrity chef Jamie Kennedy, the CFF also houses Bistro 67, a teaching-inspired restaurant, and Pantry, a unique retail store that brings studentcreated goods straight from the culinary classroom to the community.

3 TABLE OF CONTENTS State-of-the-art facility 4 Bistro 67 6 Pantry 8 Applying to Durham College 12 Field-to-fork: programs 13 Award-winning design 14 Commitment to sustainability 16 CFF and the community 18 Cooking classes and demonstrations 20 Catering and events 21 Experience DC 22 STAY CONNECTED

4 STATE-OF-THE-ART FACILITY Created in direct response to the demand of the local culinary, hospitality, tourism, agriculture and horticulture sectors, the CFF provides the curriculum, faculty expertise and exceptional facilities and equipment required to meet the growing need for men and women able to fill existing and emerging roles within the spectrum of the college s field-to-fork commitment, which includes the production and preparation of local food for the local community. As such the CFF offers: Food and beverage pairing lab. A lecture theatre equipped with a convection oven, gas stove, induction stoves, deep fryer, griddle and grill, as well as overhead cameras and large-screen projection. A living wall located in the atrium that provides fresh herbs for use in the culinary labs and kitchens. Public-viewing kitchens equipped with the latest in culinary technology. Classrooms and meeting spaces. A greenhouse, which accommodates multi-laboratory classes and is designed to provide students with a better understanding of the full potential of growing plants and produce all year long. Bistro 67, a teaching-inspired restaurant. Pantry, a unique retail store featuring goods prepared by students in the college s culinary programs. 4

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6 BISTRO 67 Located on the second floor of the CFF, Bistro 67 is a full-service, teaching-inspired restaurant that offers guests a unique dining experience in a creative learning environment. Named in honour of year the college first opened its doors in 1967, Bistro 67 reflects DC s rich history while providing a fresh, modern perspective. Open to the public, the restaurant serves lunch and dinner in an atmosphere that presents a stylish blend of sharp, modern looks contrasted with rustic, earthy charm. The menu, which revolves around the field-to-fork concept, features produce and delicious flavours from across Durham Region, giving diners the opportunity to choose from a variety of seasonal dishes designed to satisfy any palate, such as soups, salads, sandwiches, entrees and decadent desserts

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8 PANTRY Pantry, a unique retail food store located on the first floor of the CFF, offers a delicious assortment of foods prepared with quality in mind by culinary students in the CFF s classrooms and labs. This includes: Muffins, pastries and breads. Meals-to-go. Packaged soups and sauces. And more

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10 FIELD-TO-FORK: PROGRAMS Accommodating 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, the CFF offers the following programs: Culinary Management. Culinary Skills. Event Management (graduate certificate). 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. For more information, please visit or 10

11 Sarah Lavergne, a Culinary Skills program graduate, won gold in the Cooking category at the 20th annual Skills Canada National Competition in June Marking the first year of competition for a CFF student, Lavergne claimed the national title one month after winning gold in the Culinary Arts category at the Ontario Technological Skills Competition. /cff 11 11

12 APPLYING TO DURHAM COLLEGE You can apply to Durham College online via In addition, you can call ; visit any Ontario secondary school guidance or student services office; or visit one of locations below. Oshawa campus Student Services building Recruitment and Admissions Services office T: E: Whitby campus Recruitment and Admissions Services office T: E: ontariocolleges.ca 60 Corporate Court Guelph, ON N1G 5J3 T: E: All post-secondary program applicants must submit their application to ontariocolleges.ca, which receives and records applications and student responses to college offers of admission. A $95 fee must accompany your application. You can make up to five program choices with no more than three program choices at any given college. Although you are encouraged to list your choices in order of preference, it will not affect your eligibility for receiving an offer of admission. To be assured of equal consideration for your program of choice, your completed application must be received by ontariocolleges.ca no later than Sunday, February 1, 2015 for fall-start programs and Saturday, October 3, 2015 for winter-start programs. After those dates, qualified applicants will be considered on a first-come, first-served basis, provided there are program vacancies. 12

13 FIELD-TO-FORK: PROGRAMS Getting your hands dirty literally is the first step in bringing daily meals from the field to the fork. Our programs give you the opportunity to become involved in every part of that process, whether it s cultivating crops, preparing and cooking a culinary masterpiece or overseeing the hotels and restaurants that serve the public. Time to whet your appetite! CULINARY MANAGEMENT Whitby September 2015 and January 2016 Two-year diploma Ontario Secondary School Diploma (OSSD) or mature student status (MSS) Grade 12 English (C, M or U) Grade 11 mathematics (C, M or U) CULINARY SKILLS Whitby September 2015 and January 2016 One-year certificate OSSD or MSS Grade 12 English (C, M or U) Grade 11 mathematics (C, M or U) EVENT MANAGEMENT (GRADUATE CERTIFICATE) Whitby September 2015 One-year graduate certificate College diploma or university degree or Three to five years of experience in a related field, resumé and references HORTICULTURE FOOD AND FARMING Whitby and Oshawa September 2015 Two-year diploma OSSD or MSS Grade 12 English (C, M or U) Grade 12 mathematics (C, M or U) HORTICULTURE TECHNICIAN Whitby September 2015 and May 2016 Two-year diploma OSSD or MSS Grade 12 English (C, M or U) Grade 12 mathematics (C, M or U) HOSPITALITY MANAGEMENT HOTEL, RESTAURANT AND TOURISM Whitby September 2015 and January 2016 Two-year diploma OSSD or MSS Grade 12 English (C, M or U) HOSPITALITY SKILLS Whitby September 2015 and January 2016 One-year certificate OSSD or MSS Grade 12 English (C, M or U) PHARMACEUTICAL AND FOOD SCIENCE TECHNOLOGY Oshawa and Whitby September 2015 Three-year advanced diploma OSSD or MSS Grade 12 English (C, M or U) Grade 12 mathematics (C, M or U) Grade 11 or 12 biology and chemistry (recommended) PHARMACEUTICAL AND FOOD SCIENCE TECHNOLOGY (COMPRESSED, FAST-TRACK) Oshawa September 2015 Advanced diploma (two semesters) Bachelor of Science (BSc) degree with a minimum grade of C/60 per cent in two chemistry courses (one must have a lab component) Course-by-course evaluation (international students) English skills assessment (may be required) Additional information may be required (please check program web page for updated information) SPECIAL EVENTS PLANNING Whitby September 2015 and January 2016 Two-year diploma OSSD or MSS Grade 12 English (C, M or U) Grade 11 mathematics (C, M or U) Additional requirements Laptop required Graduate certificate and fast-track programs Highly competitive /cff 13

14 AWARD-WINNING DESIGN 14

15 Known for its blend of creativity and innovation in both its design and build aspects, the CFF demonstrates the field-to-fork concept in a post-secondary setting. In October 2014 the college was recognized for its efforts when the CFF won second place at the prestigious Canadian Design-Build Institute (CDBI) Awards of Excellence, making it the second-best design-build project in all of Canada for CDBI, the national voice of design-build practitioners in Canada, presents the awards annually to recognize excellence in Canada s design-build industry with the CFF recognized for several construction and design highlights including: A main atrium that draws users into the heart of the building with a two-storey living wall, serving as a central meeting place and venue for events and celebrations. Interior windows that provide glimpses into the labs, encouraging exploration and establishing a dynamic energy within the building. Kitchen labs that offer interactive teaching platforms to enable students to observe and practice their skills in real time and state-of-the-art systems and equipment that allow students to learn how to prepare all kinds of cuisine. Culinary labs that open up to the main atrium in order to serve large functions and display the activities within on a daily basis. This includes high-performance surface materials in working spaces including stainless steel, hygienic wall coverings, safety flooring and ceramic tile. /cff 15

16 COMMITMENT TO SUSTAINABILITY An innovative design project that represents DC s dedication to sustainable design and social responsibility, the CFF provides high-quality educational opportunities while demonstrating sustainable practices. Constructed with industry-leading sustainability principles in mind in terms of site development; water and energy efficiency; material selection; and innovation in design, in August 2014 the CFF was chosen as a finalist for a prestigious CoreNet Global Canadian Chapter REmmy Award in the Corporate Citizen category, which recognizes a Canadian organization or individual whose culture and development product/project represents a commitment to sustainable design and social responsibility. The centre, including Bistro 67, was also certified as a 2 Star Certified Green Restaurant by the Green Restaurant Association, a non-profit organization that helps restaurants become more environmentally sustainable, in February

17 Highlights of the CFF s sustainability accomplishments include: A 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 and using safer hand soaps. Recycling and composting kitchen waste. A focus on the inputs and outputs of the facility and restaurant in an effort to be good stewards of the environment. A living wall with a biofilter integrated into its ventilation system that sees air from occupied space actively drawn through the building s heating, ventilation and air conditioning system or on-board fans and then returned to 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. /cff 17

18 CFF AND THE COMMUNITY 18

19 Dedicated to changing the way our local communities eat and grow food, the college is working with local farmers to provide students with an outdoor extension to the indoor classroom while ensuring locally grown produce is used by the college s culinary students and within Bistro 67and Pantry. This includes a memorandum of understanding with WindReach Farm (WindReach) that sees the two organizations 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 CFF, while gaining hands-on training in a wide variety of areas related to plant propagation and fruit and vegetable production. In addition, in August 2014 the college reached out to the community through Field to Fork: Sowing the Seeds of our Community, an online crowdfunding campaign designed to garner support from the community for the completion of the landscaping and planting needed at the CFF. The campaign offers community members a unique opportunity to support many aspects of the CFF s landscaping, 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. This includes: The planting of fruits, vegetables, herbs, trees, shrubs, vines, wildflowers and arboretum. Garden tools. A walking path. New soil. Get involved and support at fieldtofork.durhamcollege.ca. /cff 19

20 COOKING CLASSES AND DEMONSTRATIONS The DC School of Continuing Education offers hands-on cooking classes and demonstrations. Both were developed with input from industry experts and are taught by some of today s leading culinary experts and chefs inside the CFF s state-of-the-art kitchens. From seafood and sauces to cakes and charcuterie, students can select from a wide variety of cooking classes or take part in cooking demonstrations hosted by celebrity chefs and learn how to cook up three- and four-course meals including the opportunity to sample scrumptious cuisine while taking home great recipes and tips so they can replicate meals at home. In addition, a culinary certificate is also offered, enabling students to hone their skills as a kitchen helper or assistant cook. For more information on all classes and demonstrations including dates, times and prices, or to register, please visit

21 CATERING AND EVENTS The CFF, offers several options for business and community members to host events such as meetings, retreats and corporate events including providing a full catering menu customized to each organization s needs and specific event requirements. Please contact Christine McSorley, operations manager, CFF at christine.mcsorley@durhamcollege.ca or ext for more information. /cff 21

22 MEET REBECCA SPECIAL EVENTS PLANNING STUDENT AT THE CFF CHECK OUT HER DC EXPERIENCE

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