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.

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      What students are saying

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      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
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      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
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      Faculty Highlights