The Work-Integrated Learning (WIL) team welcomed Human Resources representative Karen Blair from the Pan Pacific Whistler Hotels on January 26th.

Tourism - Travel Services Management students took to the streets of downtown Toronto to help interpret the city’s key attractions for their presentations.

WE (Woodbine Entertainment) organized an open house event for hospitality students to meet with industry leaders and experience live operations throughout various departments.

As part of the first-semester experiential learning component, hospitality students visited downtown Toronto to experience the city from the perspectives of a tourist and hospitality operator.

The Hospitality - Hotel & Restaurant Operations Management program partnered with Castell Project and hosted Castell@College, a virtual event.

On December 8th, five industry chefs attended the students' first semester Basic Culinary Knowledge course to share their culinary journey and current roles.

Three tourism student cohorts travelled to Niagara Falls for the day to scope out a world-class tourism destination from a travel professional perspective.

After a two-year hiatus, the 9th annual Greater Toronto Hotel Association (GTHA) Spirit Awards returned to the Metro Toronto Convention Centre on November 18th.

The Learning Resource Commons was filled with students and prospective employers this month when the Longo Faculty of Business Work-Integrated Learning Centre hosted its annual Fall Career Fair.

Students and Faculty from the Baking and Pastry Arts Management program recently collaborated with Animation and Design students and faculty from Media and Creative Arts.

As the hospitality industry has been one of the hardest-hit sectors during the pandemic, operators have had to pivot to address challenges as business ramps up quickly.

For the first time ever the Michelin Guide has come to Canada and we are proud to announce that one of our Culinary Graduates John Vincent Troiano of Frilu restaurant has been awarded 1 Michelin Star.

Humber College graduate Emma Kilgannon is among the best in the world after winning bronze at the WorldSkills Competition 2022 Special Edition.

The WIL team presented among other local College and University counterparts, to the GTA chapter of the Hospitality Human Resources Professional Association.

Ashleigh Wylie, Director, Regional Talent Acquisition, returned to Humber’s North campus to facilitate two live and in-person information sessions.

Humber Culinary students and staff along with an “all-star line-up of 20 chefs” from all across the GTA volunteered at the 5th Annual Chefs Harvest Party.

Hospitality & Tourism Operations Management students embarked on a COIL initiative with Hospitality and Tourism students from the Universidad Latina de Costa Rica, fondly known as ULatina.

Collaborating between programs is one of the biggest assets of teaching at Humber!

Kate Naumova, 3rd Semester Hospitality -Hotel and Restaurant Operations Management student has been accepted into the Chartwells and Venturepark Labs “Concept to Market Sprint” program.

Nicole and her father Terry Chuchmach, both proud Ukrainians, wanted to do something to help support members of the Ukrainian community.

Recent alumni of the Tourism - Travel Services Management program and winner of the Baxter Student Ambassador program Dhvani Gandhi was profiled in the major travel trade publication Travel Courier.

The WIL team welcomed two great employers from very different industry sectors to promote opportunities for Hospitality and Culinary students in February.

On November 23, the Hospitality Management programs hosted an exciting event with guest speaker, Kevin Eshkawkogan, President & CEO, Indigenous Tourism Ontario.

On December 14, 2021, Humber Longo Faculty of Business welcomed a tour of 11 Thistletown Collegiate Institute grade 11/12 SHSM students.

Kadeisha Richards, an alumna of the Pastry Arts program, was recently featured in the Toronto Star discussing her chocolate line Koko Chu's.

The Longo Faculty of Business Work Integrated Learning Centre welcomed Brianne Wittgen, Talent Acquisition Manager at Fairmont Jasper Park Lodge.

It was a pleasure to welcome Lorraine Simpson as a guest speaker to our Entrepreneurship in Tourism class this month.

Humber Culinary Chef Shonah participates in an online initiative that aims to inspire people to rethink their diets and pay attention to what's on their plates, every mealtime.

Imagine being in your third semester of a 2-year program and one of your professors asks you to REIMAGINE a face-to-face event with a 40-year history into a fully online event.

Humber Culinary students and culinary staff along with over 20 top chefs from all over the GTA volunteered at the 4th "annual" Chefs Harvest Party.

Lauren De Koster, Hospitality Management Graduate and entrepreneur/owner of Twelfth Night Events, had a 2020 calendar full of high-end events planned.

Student Elisha Fernandes took a sustainability course during his fourth semester of Culinary Management and was amazed by his learnings.

My placement helped me a lot to learn and gain knowledge about the travel industry.

This placement helped me better understand my field by always looking at the positive side of things.

As an intern, I have been able to get exposure to travel company management operations and the decision-making process.

As the hospitality industry has been one of the hardest-hit sectors during the pandemic, operators have had to pivot to address challenges in the new era.

The interesting challenges about my placement are related to communication.

A 'Dragon's Den' type experience was pulled together for pastry chef students that involved the Centre for Entrepreneurship, Media Arts Photography experts, and Digital Business Management students.

Congratulations to Culinary Management student Angelique Ricketts for winning the 2021 Toronto Garlic Festival BIPOC Culinary $1,000 Scholarship.

Second-year Recreation and Leisure Services students in Professor Sherri Branscombe's Special Event Management course planned and hosted two successful virtual events.

Customer Service Excellence and Quality Management students from the Recreation and Leisure Services program collaborated with industry experts to tackle current recreation sector challenges.

After a month-long competition, graduating Tourism - Travel Services Management student, Trisha Naha, was nominated as the 2021 Baxter Student Ambassador (BSA).

Tourism – Travel Services Management diploma students showcased their work during a virtual tourism tradeshow as part of their Selling Destinations course taught by Professor Anke Föller-Carroll.

Culinary and Baking Management students along with the Work-Integrated Learning (WIL) Centre co-hosted Ascari Restaurants Chef and Good Behaviour Ice Cream owner Michael Lam on March 4th

Michael Agema was thrilled to share information on how students could benefit from the full-time, part-time, casual and work-integrated learning placement opportunities offered through his company.

The highly attended and much anticipated annual Hospitality and Tourism Operations Management and Hospitality - Hotel and Restaurant Operations Management alumni event was held on March 3rd.

Tourism – Travel Services Management students enjoyed an engaging presentation on styling tips conducted by the Fashion Squad.

Among culinary students searching for their Work-Integrated Learning (WIL) placements, the WIL Centre welcomed Chef James Kim from Joey Restaurants.

It was a busy month for the Event Management students who were hard at work completing assignments attending online events.

Hospitality - Event Management alumna Adriana Araujo was hired at Debut Group, a global business events and communications agency.

Hospitality - Event Management alumna Kennishia Duffus landed a role as the Event Manager at The Ontario Business Improvement Area Association.

Culinary Management alumnus Raymond Costain recently opened a restaurant in south Etobicoke after years of the successful operation of his food truck.

Hospitality and Tourism Management degree students used a state-of-the-art event planning platform to present their final course project.

Culinary Professor and Chef, Shonah Chalmers was recently announced the winner for her vegan dish at the Walnuts@Work competition held live on December 29th, 2020.

As an opportunity for experiential learning, Advanced Chocolate and Confectionary Artistry students participated in a socially distanced culminating assignment created by Chef Kenneth Ku.

Culinary Faculty and alumni helped the Thistletown Collegiate team produce 2200 meals

Tourism Professor Ryan Snider talks about the strategies involved with airlines offering insurance to cover COVID-19 treatment costs to travelers.

Chefs John Placko and Keith Hoare have been working with a host of hospitality industry partners to donate meals to food banks and shelters.

Eleven Advanced Chocolate and Confectionery Artistry students prepared and presented Afternoon Tea to six distinguished judges.

Hospitality alumnus Palwinder Singh was awarded Best Volunteer by the Cochrane Eagle's Best of Cochrane awards.

Hospitality - Event Management and Event Management programs hosted their second annual Student and Industry Networking Event virtually.

Culinary Management Alumna and owner of Dacy’s Gourmet Kitchen, Dacyion Reid, has become a local hit with her Jamaican fusion cuisine.

Chef Keith Hoare and his colleagues have created and delivered thousands of pounds in meals to shelters and food banks around Etobicoke.

Chef Shonah Chalmers is working with Urban Harvest Toronto to deliver a six-session series of live videos to interested Rexdale community members.

Culinary Management alumni, Aphisith (Joe) Phongsavanh is helping reduce food waste by growing vegetables in pods in Dubai.

Chef Wise Canada teamed up with Ocean Wise to invite Chef Chalmers to share her views on sustainable seafood.

There are more than a dozen students who have remained on  North campus residence since the school closure - struggling to find living arrangements.

Chefs John Placko, Joanne Hebert, Charlotte Langley, and Keith Hoare have been producing meals for distribution through a variety of food banks.

Every year, colleges across Canada submit their candidates for the Baxter Student Ambassador, and Tourism student Anh Dang won this year.

Over 50 Event Management students worked together to create a document of resources for online and virtual events.

Faculty and students studying in Taiwan share their experiences of the events that unfolded during the outbreak.

Cook Apprenticeship graduate, Chef Michael Hunter helped other chefs prepare meals for hospital workers battling the COVID-19 epidemic.

Alumna, Andrea Stothers, was recently recognized as the Catering Sales Manager Of The Year at the Omni Hotels and Resorts.

Alumna, Stefanie Francavilla, competed in the IKA Culinary Olympics as part of the Junior Culinary Federation Team Canada and won double gold.

The Longo Faculty of Business Work-Integrated Learning Centre was thrilled to welcome the talent and culture team from the Dorchester Collection.

Culinary Management diploma student, Aida Yahyapour, recently received a $2,000 scholarship sponsored by the Canadian Hospitality Foundation (CHF).

In December, 32 students demonstrated their skills by competing for the title of Iron Chef in the annual Kraft Heinz Iron Chef competition at Humber.

The WIL team welcomed the Director of People & Culture, Bryin Munroe, from The Westin Resort & Spa Whistler for a day of student interviews.

A group of 22 third-semester tourism students along with professors, Irene Kairys and Anke Foller-Carroll set out on a FAM Trip to Costa Rica.

Final year Hospitality and Tourism Management students executed a fundraising event and raised over $2,300 for the Bahamas.

Event Management and Tourism Management students joined professor Harini De Silva at the MPI Toronto Chapter Holiday Gala.

In late November, the Hospitality - Event Management students completed two events as part of their capstone project.

Hospitality students had the opportunity to connect with members of the Program Advisory Committee on November 15th.

With a continuing effort to prepare students for a successful career launch, the annual industry networking event was organized.

Over 120 Hospitality – Hotel and Restaurant Operations Management students enjoyed an overnight experience at Deerhurst Resort in the Muskokas.

Some assignments are best delivered in the field and this is certainly true for students in the Tourism-Travel Services Management program.

On November 11th, Kraft-Heinz Canada celebrated the unveiling of their donor plaque on Gratitude Wall for becoming a bronze donor partner with Humber.

Culinary Management student, Dacyion Reid, accompanied by Chef Shonah Chalmers led a live cooking demonstration at the Royal Agricultural Winter Fair.

Fifteen Culinary and Baking Management students assisted the Association of Italian Chefs of Canada by volunteering their time at the Festa D'Autunno.

Veal farmers, corporate chef, and the team visited Humber to talk about all things veal.

John Navalta and Daniel Gonzalez Garcia recently completed the Marriott intern program and have been selected for the Marriott Voyage program.

A select group of six Tourism - Travel Services Management students got an exclusive behind-the-scenes look at Pearson Airport on October 10th.

Humber College along with their partner, the Tzu Chi Clinic of Traditional Chinese Medicine, celebrated its first anniversary this year.

Humber chefs and students visited Fern Avenue Public School to teach students about helping reduce food waste.

The story of Aman Rodher shows what we aim to achieve through strategic pillars and how it benefits our people, community, and country as a whole.

Five graduates of the Hotel & Tourism Operations Management graduate certificate program were invited to speak to this year's group of students.

Hospitality and Tourism Management degree students took a dive at "Signature Experience" excursion Johnston’s Cranberry Marsh & Muskoka Lakes Winery.

Event Management students were given the opportunity to experience hands-on learning on a field trip to 4 different businesses on October 7th.

On September 22, over 300 people enjoyed food prepared by 20 GTA chefs at the 3rd annual Thistletown Collegiate Institute Garden Party.

On September 19, Humber was invited to speak at Choice Hotels Canada’s Regional Meeting hosted at The Globe & Mail Centre – Toronto.

The evening of September 19 was filled with celebrations as the GTHA/Humber Hotel Management Leadership Program students attended their graduation. 

It seems that no matter where in the world you travel, you’ll find a successful Humber graduate there!

Congratulations to Francis Derick Flores the Worldchefs Challenge Gold winner, who will go on to represent the Americas at the Worldchefs Congress. 

In the Hospitality - Hotel and Restaurant Operations Management program capstone course, students are provided with real industry scenarios.

Humber’s ViewPOINT celebration attracted 300 hospitality industry leaders to celebrate collaboration, technology and disruption at the new BCTI.

The Hospitality and Tourism Management Degree Student Club, HOST(Humber Organization of Students in Tourism) organized a Careers in Hospitality panel.

First semester students from Hospitality, Hotel & Restaurant Operations Management visited the Westin Hotel Toronto Airport on a field trip. 

Humber Hospitality – Hotel and Restaurant Operations Management students attended and volunteered at the Hotel Association of Canada’s conference.

Passionate and devoted Hospitality and Tourism students from diploma and degree programs came together to further develop their tourism knowledge. 

Rudi Fischbacher recently spoke to RestoBiz about Humber’s culinary programs and the career opportunities graduates can expect in the industry.

Taking a program in the hospitality and tourism industry is a great way to learn about the logistics involved in the field.

Having a good business idea is just the first step in starting a successful business.

February 14th at Humber College didn’t have a dull moment.

As students come to the end of their post-secondary career, new and exciting opportunities will begin to present itself.

4th-year Hospitality and Tourism Management Degree students put on a Health and Wellness event as part of their Event Planning and Management Course.

Veal is beef but the distinction is that it is sourced from calves instead of mature cattle.

Having a well-established network has become an important part of any career.

Ramesh Srinivasan, Program Coordinator of the Hospitality and Tourism Management Degree gave the closing keynote at the SVBF LEVY annual conference.

On Thursday, September 28th, The Business School Hospitality and Tourism (H&T) Club held its first-ever meetup.