Meet Tania Clérac Executive Dean, Faculty of Hospitality and Horticultural Science Innovation meets sustainability in Whitby at DC’s W. Galen Weston Centre, home to our thriving culinary, food and farming, horticulture and hospitality programs. Led by expert faculty, these programs are designed to equip students with practical skills and real-world experience preparing them to launch successful, future-focused careers. Learning spaces include state-of-the-art culinary labs, greenhouses and fields, our famous Bistro ’67 campus restaurant and our student-run store Pantry with its field-to-fork offerings. The Barrett Centre of Innovation in Sustainable Urban Agriculture is focused on research, education and training, to address some of society’s biggest challenges including food insecurity and access to safe and stable supplies of fresh food. Passion meets professionalism in the Faculty of HHS where students build a strong foundation for career and entrepreneurial success. Experience the DC Difference Programs Build your future and improve the world we live in with a hospitality and horticultural science program. Find your perfect fit Experiential Learning Stand out from the crowd by gaining real-world work experience before graduation. Learn More See Your Space Immerse yourself in the Faculty of Hospitality and Horticultural Science state-of-the-art labs and learning spaces all focused on sustainability and hands-on real-world experiences for our students. Learn More Faculty Features DC’s Faculty of HHS provides exclusive offerings to help you get the most of your education. Discover the DC difference with the following opportunities: Experiential learning at DC’s award-winning Bistro ’67 and The Pantry Hands-on learning opportunities through The Barrett Centre of Innovation in Sustainable Urban Agriculture RBC Urban Agriculture Work Integrated Learning Program Door Dash #BlackFoodEnergy scholarship Live the field-to-fork philosophy, including through experience in organic regeneration SHOW YOUR DC PRIDE WITH A FACULTY HOODIE Shop now What students are saying Slide I’m never bored and there’s something that piques my curiosity every class. The fact that sometimes we change the recipe on the spot, figuring out the most efficient way to do things, hearing the different opinions of the chefs, the skills and thought processes that they are teaching are things that will help us even beyond the culinary realm. Prince Francis, Culinary Management Student Slide DC is a leader when it comes to growing innovation. They’re really getting into alternative growing methods, which will be key to the future of farming and agriculture. We must learn how to grow indoors, with hydroponics, aquaponics, and aeroponics. We have to grow vertically. It was all of the alternative things that piqued my interest.” Natalie Cox, Horticulture – Food and Farming student Faculty Highlights Pursuing a culinary calling at Durham College Graduate Spotlight: Ashley Sedgwick With a passion for sustainability and a drive to learn, Ashley Sedgwick dove into a fast-paced 16-month journey through the Culinary... Learn more Faculty Member Dave Hawey Earns Prestigious Worldchefs Global Certification Chef Dave Hawey, Faculty Member in Durham College’s Faculty of Hospitality and Horticultural Science, has been awarded the prestigious Worldchefs Certified Chef de Cuisine certification,... Learn more Students shine at successful Harvest Dinner An iconic Durham College (DC) tradition continued on September 19, made possible by our talented and hard-working students, staff and faculty members. Each year, the... Learn more
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