Niagara College News and Media

The Olson’s, Niagara College Chef Professor Michael Olson and his talented wife, the Food Network Canada’s Anna Olson, who is also co-chair of Niagara College’s Building Futures campaign, put on an awesome food demonstration at the Ontario pavilion at the Vancouver Olympic Games.

http://community.foodnetwork.ca/blogs/hostsinterviews/archive/2010/02/25/anna-and-michael-olson-at-the-vancouver-games.aspx

A record 84 aspiring chefs and patissiers will get a taste of their culinary futures on Monday, March 1, at the Sixth Annual Niagara Invitational High School Cook Off, hosted by Niagara College’s Niagara Culinary Institute at the Niagara-on-the-Lake Campus.

Last year’s competition drew 56 students, with Welland’s Notre Dame College School taking the top prize in the culinary competition, and Pine Ridge Secondary of Pickering was tops in baking, of the 56 students from 17 schools who competed in the event.

This year marks the biggest group to compete in the annual event, with an extra 28 competitors participating, a 48 percent increase from last year. Some schools have been waitlisted to take part in the event, and an extra cooking lab will be required to accommodate the increase in competitors.

“This is a great event that continues to grow,” said Niagara College Chef Professor Virginia Marr. “It’s a wonderful opportunity for secondary school culinary students to get a taste of what’s in store for them as they look toward postsecondary education and ultimately a successful career in the industry.”

Thirty culinary teams (of two competitors each) and 23 individual baking competitors, representing 22 high schools from the Niagara, Burlington, Peterborough, Sarnia and the Greater Toronto area, will compete for a Gold Medal, which includes a $1,000 Niagara College scholarship for both the culinary and baking competition winners. The scholarships are sponsored by Chef Revival and Mercer Tools. (SEE LIST OF COMPETING SCHOOLS BELOW).

The culinary competition will see teams of two prepare two identical appetizers and entrées, and will be judged on culinary techniques, balance of menu, plate presentation, kitchen sanitation and taste. Baking competitors will present a fully decorated cake, soft rolls and assorted éclairs and cream puffs, and will be judged on baking and decoration techniques, presentation and kitchen sanitation.

Niagara College offers a full array of culinary programs, including Culinary Management Co-op (two-year diploma), Culinary Skills-Chef Training (one-year Ontario College Certificate), Baker-Apprenticeship and Cook-Apprenticeship. Currently, more than 420 students study in culinary programs at Niagara College, including 34 international students. For further information, visit http://www.niagaracollege.ca/programs/programs_academic_culinary.htm.

The programs are offered at Niagara College’s Niagara Culinary Institute at the Niagara-on-the-Lake Campus. The Niagara Culinary Institute is a state-of-the-art learning environment that includes interactive food and bake labs, food and wine sensory lab, culinary demonstration theatre, and a 100-seat dining room where culinary students gain practical experience working in a fine-dining restaurant.

Culinary students at Niagara College benefit from synergies that exist with the Niagara College Teaching Winery, Niagara College’s premier School of Business, Hospitality and Tourism, and a new Brewmaster – Brewery Operations Management diploma program that will also launch in Fall 2010.

Niagara College is one of Ontario’s 24 publicly-funded Colleges of Applied Arts and Technology. With 8,000 full-time students, Niagara College offers more than 90 diploma, baccalaureate degrees and advanced level programs at campuses in Welland, Niagara-on-the-Lake, Niagara Falls and St. Catharines. Areas of specialization include food and wine sciences, advanced technology, applied health and community safety, and the College is home to the globally-recognized Niagara Culinary Institute and Niagara College Teaching Winery. In 2008, Niagara College launched an unprecedented $90 million campus redevelopment project, which is scheduled for completion in 2011. For more information, visit www.NiagaraCollege.ca.

NOTE: List of participating high schools provided below.

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For more information, contact:

Michael Wales
Senior Communications Officer
Niagara College
905-735-2211, ext. 7773
905-328-4101 (cell)
mwales@niagaracollege.ca

PARTICIPATING SCHOOLS

Turner Fenton, Brampton

Robert Bateman, Burlington

Thistletown Collegiate, Etobicoke

Fort Erie Secondary, Fort Erie

Blessed Trinity, Grimsby

John Cabot Catholic, Mississauga

St. Francis Xavier, Mississauga

St. Joan of Arc, Mississauga

St. Johns College, Mississauga

Stamford Collegiate, Niagara Falls

White Oaks Secondary, Oakville

Kenner CVI, Peterborough

Pine Ridge, Pickering

Lakeshore Catholic, Port Colborne

St. Clair Secondary, Sarnia

Denis Morris, St. Catharines

Holy Cross, St. Catharines

Danforth Collegiate, Toronto

Confederation, Welland

Eastdale, Welland

Jean-Vanier Catholic, Welland

Notre Dame College School, Welland

Niagara College is celebrating an award-winning weekend at Cuvee, where the College and it’s teaching winery captured three awards, including a Gold designation for its 2007 Dean’s List Pinot Noir Canadian Oak Project.

Key personnel, including Jon Ogryzlo, Dean of Food and Wine Sciences, and faculty member Jennifer Wilhelm were also honoured for their contributions to the Ontario wine industry.

The awards, often referred to as the “Oscars” of the Ontario wine industry, are the only awards in Canada where winners are selected by winemakers. This year, 45 winemakers tasted more than 200 wines from 56 wineries to determine the winners.

The Niagara College Teaching Winery’s (NCT) 2007 Dean’s List Pinot Noir Canadian Oak Project was named top Limited Edition Red Wine. It’s the second year in a row an NCT Winery Dean’s List Pinot Noir has won at Cuvee – another feather in the cap of Winemaker/Professor Terence Van Rooyen and students from Niagara College’s Winery and Viticulture Technician program.

Aged in Canadian Oak, the 2007 Dean’s List Pinot Noir Canadian Oak Project has a black cherry nose with spicy vanilla oak, and long finish. It sells for $38.95 and is available at the Wine Visitor + Education Centre at the Niagara-on-the-Lake Campus.

Ogryzlo was recognized with the Tony Aspler Cuvée Award of Excellence for Leadership and Vision in the Ontario Wine Industry in recognition of his role in the creation of the state-of-the-art Niagara College Wine Visitor + Education Centre.

Wine Visitor + Education Centre is a unique state-of-the-art industry centre set in the College’s teaching vineyards and is designed to showcase and promote the Ontario and Canadian wine industry, provide wine tourism information services, and feature academic and wine industry programming. It is also home to the NCT Winery, Canada’s first and only commercial teaching winery. With a full range of production winemaking equipment and facilities, the NCT Winery provides students with learning opportunities that range from the grape crush to selling the finished product in the Teaching Winery’s on-site retail store.

As Dean of Food and Wine Sciences, Ogryzlo leads an academic division that includes the NCT Winery, the Winery and Viticulture Technician and Wine Business Management programs, the Niagara Culinary Institute and the College’s postsecondary and apprenticeship culinary programs.

“It’s particularly rewarding to be honoured by the very industry that we serve,” said Ogryzlo. “This is a testament to the hard work and talents of our staff, faculty and students, and our College’s vision for innovative wine education that helps drive one of Niagara and Ontario’s key industries.”

Jennifer Wilhelm, coordinator of the College’s wine programs, was also named Wine Educator of the Year in the Promote the Promoters Competition.

A Certified Professional Sommelier, Wilhelm teaches in Niagara College’s Wine Business Management, Hotel and Restaurant Management postsecondary programs and Continuing Education and Canadian Association of Professional Sommeliers courses.

Students and staff from the Niagara College Teaching Winery and Niagara Culinary Institute (NCI) students were on-hand at the Gala to share in the success. Culinary students prepared and served food for guests and students from the College’s wine programs poured wine from the NCT Winery and other area wineries.

The Niagara College Teaching (NCT) Winery serves as a practical learning enterprise for students in Niagara College’s Winery and Viticulture Technician, Wine Business Management (Graduate Certificate) and Certified Sommelier programs. Since opening in 2002, the wines of the NCT Winery have captured more than 70 national and international awards. The NCT Winery wines can be purchased at the Wine Store located at the recently opened Wine Visitor + Education Centre at the Niagara-on-the-Lake Campus, with all proceeds supporting student learning. For information, visit www.nctwinery.com.

Niagara College is one of Ontario’s 24 publicly-funded Colleges of Applied Arts and Technology. With 8,000 full-time students, Niagara College offers more than 90 diploma, baccalaureate degrees and advanced level programs at campuses in Welland, Niagara-on-the-Lake, Niagara Falls and St. Catharines. Areas of specialization include food and wine sciences, advanced technology, applied health and community safety, and the College is home to the globally-recognized Niagara Culinary Institute and Niagara College Teaching Winery. In 2008, Niagara College launched an unprecedented $90 million campus redevelopment project, which is scheduled for completion in 2011. For more information, visit www.NiagaraCollege.ca.

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For more information, contact:

Gordon Hunchak
Director, Marketing & Communications
Niagara College
905-735-2211, ext. 7567
905-650-7820 (cell)
ghunchak@niagaracollege.ca

Niagara College will launch an Executive Chef Graduate Certificate program in Fall 2010 designed to provide chefs and culinary managers with the skills and training required to progress to senior-level positions.

The one-year postgraduate program will prepare graduates for progressive career opportunities within the hospitality industry, and is available to post-secondary culinary graduates, Red Seal Certified Chefs or those with equivalent international qualifications.

“There is a growing demand for senior-management positions in food and beverage operations, and this program builds on our mandate to provide responsive academic programming and skilled graduates who will drive Niagara and Ontario’s hospitality industry,” said Jon Ogryzlo, Niagara College Dean of Food and Wine Sciences.

The one-year program includes a broad range of culinary and management courses, including communications, international cuisine, operations management, sustainable cuisine, food, wine and beer integration, nutrition, product research and development, facilities design and property management, and strategic management. The program also includes a three-day per week in-class component along with hybrid studies that allow flexibility for working students who are furthering their studies.

“Employers are seeking candidates with a broad skill set, who can progress throughout organizations, and have the mobility and knowledge to work effectively in an international hospitality environment,” said Craig Youdale, Niagara College’s Chair, School of Culinary and Wine Studies. “Niagara College is a leader in culinary education and training, and this program adds to our comprehensive list of postsecondary and apprenticeship programs.”

Niagara College offers a full array of culinary programs, including Culinary Management Co-op (two-year diploma), Culinary Skills-Chef Training (one-year Ontario College Certificate), Baker-Apprenticeship and Cook-Apprenticeship. Currently, more than 420 students study in culinary programs at Niagara College, including 34 international students. For further information, visit www.niagaracollege.ca/programs/programs_academic_culinary.htm .

The programs are offered at Niagara College’s Niagara Culinary Institute at the Niagara-on-the-Lake Campus. The Niagara Culinary Institute is a state-of-the-art learning environment that includes interactive food and bake labs, food and wine sensory lab, culinary demonstration theatre, and a 100-seat dining room where culinary students gain practical experience working in a fine-dining restaurant.

Culinary students at Niagara College benefit from synergies that exist with the Niagara College Teaching Winery, Niagara College’s premier School of Business, Hospitality and Tourism, and a new Brewmaster – Brewery Operations Management diploma program that will also launch in Fall 2010.

Niagara College is one of Ontario’s 24 publicly-funded Colleges of Applied Arts and Technology. With 8,000 full-time students, Niagara College offers more than 90 diploma, baccalaureate degrees and advanced level programs at campuses in Welland, Niagara-on-the-Lake, Niagara Falls and St. Catharines. Areas of specialization include food and wine sciences, advanced technology, applied health and community safety, and the College is home to the globally-recognized Niagara Culinary Institute and Niagara College Teaching Winery. In 2008, Niagara College launched an unprecedented $90 million campus redevelopment project, which is scheduled for completion in 2011. For more information, visit NiagaraCollege.ca.

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For information, contact:

Jon Ogryzlo
Dean, Food and Wine Sciences
Niagara College
905-641-2252, ext. 4474
jogryzlo@niagaracollege.ca

Gordon Hunchak
Director, Marketing & Communications
Niagara College
905-735-2211, ext. 7567
905-650-7820 (cell)
ghunchak@niagaracollege.ca

Niagara College is once again giving kids something to smile about through its annual “Shiny Smiles for All” clinics.

The community outreach program assists children from five local elementary school students at the Colleges Dr. James Sim Dental Clinic at the Welland Campus.

The first of two preventative clinics took place today. The College’s Dental Hygiene students welcomed 13 children for needs assessments, radiographs, cleaning, fluoride treatments, sealants and oral hygiene education and instruction. Initial dental examinations were performed by Dr. Day Hannah.

In April, the young patients will return for a restorative clinic. Local dentists, who donate their time to make the clinic possible, will provide fillings for children, if identified as needed in the preventative clinic.

“Shiny Smiles for All is an opportunity for our students to gain important practical experience in a way that benefits our community,” said Ursula Pelissero, a member of Niagara College’s Dental Hygiene faculty and an organizer of the Shiny Smiles for All program. “We’re very grateful to our community partners for contributing to the program’s success, and to the local dentists who are so generous with their time.”

Now in its fourth year, the project represents a unique community outreach program aimed at children who do not have access to dental coverage. The project is a partnership among Niagara College dental programs, the United Way of South Niagara, the Niagara Peninsula Dental Association and Regional Niagara Public Health Dental Programs.

The project is part of the Welland Neighbourhood Project, which incorporates Empire, Plymouth, Matthews, St. Marys and Princess Elizabeth elementary schools, allowing the schools principals to work in conjunction with numerous community organizations to provide children with positive experiences to grow socially and cognitively, and develop a value system for their health.

The clinics are at no cost to the families, with dental supplies and materials donated by the United Way of Niagara and Rotary Club of Welland.

The Niagara College Dr. James Sim Dental Clinic is operated by staff and students from the Dental Assisting, Dental Hygiene and Dental Office Administration programs. The clinic is open Monday to Friday, from September to the end of May.

With 8,000 full-time students, Niagara College offers more than 90 diploma, baccalaureate degrees and advanced level programs at campuses in Welland, Niagara-on-the-Lake, Niagara Falls and St. Catharines. Areas of specialization include food and wine sciences, advanced technology, applied health and community safety, and the College is home to the globally-recognized Niagara Culinary Institute and Niagara College Teaching Winery. In 2008, Niagara College launched an unprecedented $90 million campus redevelopment project, which is scheduled for completion in 2011. For more information, visit www.NiagaraCollege.ca.

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For information, contact:

Ursula Pelissero
Faculty
Niagara College Dental Hygiene Program
905-735-2211 ext. 7766
upelissero@niagaracollege.ca

Niagara College will host the Niagara Interprofessional Health Education Institute’s (NIHEI) ‘Living Interprofessional Health Education Symposium II’ on Tuesday, March 2, from 8:30 a.m. to 4:30 p.m., at the Niagara-on-the-Lake Campus, where participants will examine the best practices of patient-centered interprofessional care in the Niagara Region.

The symposium is held primarily for those in the healthcare profession, including professionals, faculty and students, as well as anyone interested in interprofessional health education and care.

Dr. Karl Stobbe, Regional Assistant Dean, Degroote School of Medicine, McMaster University, will give a keynote speech on interprofessional health care in family health clinics. A featured presentation, entitled “I’m Still Here,” will look at the journey of dementia, from the perspective of persons living with dementia and their care givers.

The symposium will incorporate experts from various areas of patient care, including emergency care, family health care, long-term care and outpatient care, showcasing the level of collaboration in healthcare throughout the Niagara Region. Interprofessional health care allows treatment providers to improve patient and provider satisfaction through support and education, ultimately ensuring improved, effective and efficient care.

Niagara College and Institute partners support an interdisciplinary approach to care and endorse the fundamental changes that are required within the delivery of the educational curriculum to realize this change.

Through interprofessional health education, students learn from, and with, students of other professions, and are introduced to concepts of working with an interprofessional health care team by combining health education, clinical visits, mentorship and professional development.

The registration fee for the symposium is $75, with a reduced group rate of $50, and $25 for students. All registrations must be received by February 20. For more information, or to register, call 905-735-2211 ext. 7386, or visit ipeniagara.com.

Niagara College has developed the Niagara Interprofessional Health Education Institute (NIHEI), a virtual entity within the Niagara Region, where team-based interdisciplinary training and education is focused on fostering a patient-centered interdisciplinary approach in the provision of quality, evidence-based care.

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For more information, contact:

Marti Jurmain
Director, Research and Innovation
Niagara Interprofessional Health Education Institute
905-374-7454, ext. 4150
mjurmain@niagaracollege.ca

51% support offer in provincial vote.

Close vote requires official review by the Ontario Labour Relations Board.

Unofficial results indicate that a 51.25 per cent majority of college faculty accepted the colleges’ final offer. The official final vote will be determined after a review of all the ballots, including segregated ballots and mail-in ballots, by the Ontario Labour Relations Board (OLRB).

“We are pleased that so many faculty saw this offer as fair and reasonable and one that they could accept,“ said Dr. Rachael Donovan, chair of the colleges’ bargaining team. “We will now have to wait for the official province-wide results that the OLRB will certify as quickly as possible. Obviously, we hope that the official results will be available soon. We appreciate how anxious our students and our faculty members are about the results.“

The colleges’ final offer provides workload and salary improvements for faculty, including a 5.9 per cent salary increase that moves the maximum salary to more than $102,000 by September 2011. The colleges’ workload improvements include giving faculty more control over how workload is assigned.

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For more information, contact:

Gordon Hunchak
Director, Marketing & Communications
Niagara College
905-735-2211, ext. 7567
ghunchak@niagaracollege.ca

David Scott
416-786-1641

Leading up to the February 10th final offer vote by Niagara College faculty, there have been numerous media reports and other information in the public forum that has created considerable confusion around the implications of the vote. To provide clarity for both faculty and students, the following is a summary of key faculty vote information:

College faculty across Ontario will vote on the colleges’ final offer on Wednesday, Feb. 10.

- The colleges have made their final offer.

- There will be no further bargaining.

- Colleges will not agree to binding arbitration.

- OPSEU has publically announced a strike deadline for Feb 17 – a rejection of the offer means a strike.

Vote Implications

- The vote will ask college faculty to accept or reject the colleges’ final offer.

- A simple majority of 50% + 1 will decide the issue.

- If the final offer is accepted, a new collective agreement will be in place and a strike will be avoided.

- If the final offer is rejected, OPSEU can call a faculty strike by providing five days’ notice.

No Binding Arbitration and No Further Bargaining

- Contrary to media reports, a rejection of the final offer will not result in further negotiations, binding arbitration or any modified position from the colleges.

- Voluntary binding arbitration would require the colleges to be prepared to accept changes to its last offer and they are not prepared to do so. Colleges have gone as far as they can go with the final offer.

Implemented Terms and Conditions

- If the final offer is accepted, a full collective agreement will be in effect and it will remain in place until it expires on August 31, 2012.

- All individual and union grievance rights, joint provincial committees, and all other terms and conditions of the collective agreement will be fully operational.

- The new collective agreement will replace the terms and conditions introduced in November, 2009.

- The colleges and the union will begin negotiations for a new collective agreement in June 2012.

Salary

- The colleges’ salary offer is a 5.9% increase over three years.

- College faculty will still retain a salary premium over Ontario secondary school teachers.

- Ontario college faculty will still be the best paid in Canada.

Workload

- There is nothing in the colleges’ offer that increases faculty workload.

- The colleges’ offer includes workload improvements that give faculty more control over how workload is assigned.

- Workload protections contained in the last collective agreement are enhanced based on the recommendations of the Joint Workload Taskforce.

- The colleges have addressed the Workload Task Force Report’s four recommendations. The colleges have offered new measures that increase faculty participation in course delivery decisions, consultation in setting course evaluation methods, improved support for out-of-class assistance, and expanded professional development opportunities.

- OPSEU’s workload positions go well beyond the recommendations of the taskforce report. OPSEU’s positions seek to exert individual faculty control over academic content and delivery, while reducing faculty time in the classroom.

Academic Freedom

- OPSEU’s academic freedom position does not support the academic mandate of the colleges.

- OPSEU is demanding that complete control over academic delivery and evaluation be given to individual faculty members.

- It is important that our programming content and delivery remain in the hands of our complete academic team and not solely in the hands of an individual faculty member.

- It is our responsibility of the colleges to ensure the integrity of the instructional activity, as colleges are accountable to accreditation boards, industry partners, advisory councils, employers, and the Ministry of Training, Colleges and Universities for the quality of our programs and the preparation of our graduates.

Continue to visit www.niagaracollege.ca for updated information.

A Niagara College culinary student has taken first-place at this year’s ‘Making the Grade: Rising Chef Citrus Cook-Off’ competition at the Winterlicious 2010 event held in Toronto, January 29 to February 11.

Originally from Guelph, Ontario, Baker Lewis, a second-year Culinary Management student at Niagara College’s Niagara Culinary Institute, took home a cheque for $2,000, after defeating top students representing some of Canada’s leading culinary schools, including Humber College and the Stratford Chef’s School, February 2.

“I was ecstatic to win,” said Lewis. “There was a picture taken minutes after I was announced the winner, and I don’t think I’ve ever had a bigger smile on my face.”

The competition took place at SCHOOL restaurant, located at 70 Fraser Street in Toronto, with students going head-to-head in a grapefruit challenge for the top spot. A panel composed of local food enthusiasts and specialists judged the competition, which was held in front of a live audience.

“I am so grateful for the faculty and staff who were kind enough to lend me their valuable time, not only during the week, but on the weekend, helping me practice to make a win possible, in particular Chef Jim McClean and Chef Michael Olson,” said Lewis. “I chose Niagara College, not only because of the fantastic restaurant and wine industry in the Niagara Region, but also because of its stellar reputation with faculty, including world-renowned chefs.”

As part of the competition, Lewis created an appetizer, entrée and dessert featuring the citrus fruit.

“I had to produce four portions of an appetizer, entree, and dessert within a time limit of only 25-minutes for the appetizer and dessert, and 35-minutes for the entrée,” said Lewis. “My goal was to keep everything very simple, with clean, but distinguishable and bold flavours.”

For the appetizer, Lewis created a simple salad of roasted purple and golden beets, grapefruit segments, shaved parmesan, baby arugula, with extra virgin oil and finishing salt. As an entrée, Lewis served up a chive rosti, a crispy potato cake, with zested rapini, seared sea scallops, and grapefruit and vodka beurre blanc, a rich butter sauce. Lewis chose a simple dessert, featuring grapefruit and Niagara College Teaching Winery Cabernet Franc Icewine sabayon, a simple and sweet French custard. The sabayon was spooned over Florida Blood oranges and Ruby Red grapefruit segments, then lightly browned.

“It was my first external competition, let alone one in front of a live audience with celebrity chef judges and a large prize,” said Lewis. “Fortunately, I was able to tune most of that out and just do what I do best: cook.”

After graduation, Lewis plans on taking part in a work exchange program between Canada and Switzerland, called the Youth Mobility Program.

“I did live in Switzerland for a couple of years during high school,” said Lewis. “I can see myself working in a Michelin-starred restaurant there by the end of the summer, but things are very much up in the air right now.”

With 8,000 full-time students, Niagara College offers more than 90 diploma, baccalaureate degrees and advanced level programs at campuses in Welland, Niagara-on-the-Lake, Niagara Falls and St. Catharines. Areas of specialization include food and wine sciences, advanced technology, applied health and community safety, and the College is home to the globally-recognized Niagara Culinary Institute and Niagara College Teaching Winery. In 2008, Niagara College launched a $90 million campus redevelopment project, which is scheduled for completion in 2011.For more information, visit www.NiagaraCollege.ca.

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For more information, contact:

Gordon Hunchak
Director, Marketing and Communications
905-735-2211, ext. 7567
905-650-7820 (cell)
ghunchak@niagaracollege.ca