George Brown’s CHCA updates plans for 2022, including new programs in International Cuisine and Butchery

Toronto – George Brown College’s Centre for Hospitality and Culinary Arts has announced plans for labs reopening, resumption of field trips, on-campus events and construction projects at its facilities. Plans include development of two approved postgraduate programs in International Cuisine and Butchery.

The program’s culinary labs are at full capacity and will be online for other classes for another few weeks.

As of early March, the CHCA anticipate the following updates:

• Wine labs will reopen, and in-person tasting courses will resume.
• Field trips will resume, and students will be out in the industry.
• On-campus events with industry partners will return, with capacity constraints and health requirements as required.
• New programs will be developed, including two approved postgraduate programs in International Cuisine and Butchery.
• Facilities construction projects will begin. Soon, the CHCA will begin construction of a new integrated faculty office designed to improve cross-pollination between the various disciplines of the school.
• The wine and mixology labs will be renovated this summer and the culinary demonstration labs rebuilt.

“We will initiate an aggressive recruitment campaign, highlighting the benefits and promising careers of working in this industry. In this way, we will address lowered enrolment levels and respond to recent negative misconceptions of our sector in the media,” said Dean Lorraine Trotter in an announcement. Trotter announced she will retire and a new dean is expected to be appointed in the late spring or early summer.