MOUTHPIECE
SHTC Newsletter
The unofficial voice of the School of Hospitality, Tourism & Culture
Message from the Dean
It is indeed my pleasure to welcome all readers of our School’s newsletter. I have some great
news to share with our readers. The 2012- 2013 academic year started off well with robust
enrolment and smooth registration. We have been working towards providing quality learning
experience for our students, and with that in mind, the construction of the state of the art Culinary
Arts Centre has been at the centre of all our planning and business activities. The construction
phase did cause some hurdles for our students taking lab classes, yet our faculty and staff have
put in enormous effort to mitigate some of the inconveniences. While I thank our faculty and
staff, I also thank our students for their patience and understanding. It will be well worth it!
For this academic year, the SHTC fraternity is also busy planning student activities such as field
trips, field work, workshops and symposiums. All these activities add value to the student
learning experience. I encourage all students to participate in planned activities. Our program
coordinators are working on expanding technology based learning, and wherever
appropriate, theoretical learning, practical learning and technology based learning will be merged
to provide a remarkable teaching and learning environment.
This academic year promises to be a successful year for all, following many years of great
accomplishments.
Enjoy the reading!
Shyam
SHTC embraces student success- Megan Oates
Most students would have seen her managing the front
desk at the SHTC. Friendly and efficient, Megan
embodies all aspects of hospitality that are vital for our
industry. Megan Oates currently teaches Tourism
Planning & Management for the Cultural and Heritage
Management program. She also works at Butterfield &
Robinson, which is a luxury active tour operator
located in Toronto. Megan combines a few of her
hobbies & interests into both of these careers- she loves
being active (regularly runs & cycles) and has a passion
for travel. She believes that a fulfilling life is one where
you are constantly learning and improving yourself.
Megan attended Centennial’s School of Hospitality, Tourism & Culture after completing a
University degree and thinks one of the best things about studying at college is the practicality of
the material. She appreciates the fact that courses are created based on industry standards and
students graduate with an understanding of what their future careers might entail.
ISSUE 6
Fall 2012
“As a student, work experience in your desired field is hard to come by. However having courses
and assignments that relate to industry practice is just as beneficial and looks excellent on a
resume” says Megan. “Our teachers are experts in their field and pass along real-life experience
and advice on how to succeed in tourism related careers.”
Continued on page 8
Page 2
BULLETIN BOARD CHI’s 2012 Symposium: TRAVEL TALES
Presentation on Coffee Tourism,
Fair Trade
& Sustainability
Laura Solano of Canatico and
Marieloz Bonilla Moya of Green
Action Costa Rica visited the our
School on September 25 to discuss
Coffee Tourism and matters of fair
trade and sustainability.
Students were also treated to
delicious Costa Rican coffee and
snacks. The coffee was prepared
during the presentation (using a
traditional method) - the alluring
coffee aroma drew a long but patient
crowd. Gracias, Laura & Marieloz!
Rouge
Park
at
Centennial!
Rouge Park’s Manager of Visitor
Experience, Michelle
Holmes,
visited professor Bruce Haden’s
Ontario Cultural & Heritage Tourism
Product class on October 1, 2012.
SHTC cooks up a Feast!
On September 9, 2012, faculty
members Juerg Roth, Sam Glass
and Tracey Fowler, along with
students Bhavisha Patel, Shalaya
Muir, Danielle Sheridan, Samantha
MacKenzie and SHTC graduates
Susan Lee and Amrit Singh Gill,
represented Centennial College at
the 23rd annual Feast of Fields. The
mandate of this event is to promote
an awareness of natural and organic
agriculture as well as establishing
relationships between producers,
consumers, culinary professionals,
and in this instance, community
colleges with hospitality and culinary
programs.
Those who stopped by our booth
were iconic Canadian winemaker
Donald Ziraldo, along with Chef
Michael Smith from the Food
Network. Both were impressed by
At Rouge Park, Michelle works to the level of professionalism and
share the Rouge Park story talent demonstrated by our students.
including the many natural assets
the Park has to offer. She spoke to
SHTC students about the Park, and
Student Bake Sale on Campus
strategies in the realm of marketing,
Students of the Culture and Heritage
site management, and improved
Site Management (CHSM) program
visitor experience.
Thank you held a fundraising bake sale on
Michelle!
earlier this month in an effort secure
additional funding for field trips.
The bake sale was very successful;
kudos to the CHSM students for
their collegiality and commitment in
this
effort.
Congratulations!
SHTC Faculty Member at the
U.S.
Presidential
Debate
At the final 2012 U.S Presidential
Debate in Florida, Michael Harker
(senior partner at Enigma Research
Corporation and SHTC Faculty in
the Festival and Conference Event
Management program) led a
spectator research and economic
impact analysis at Lynn University,
as well as the Rock the Vote and
Spin
the
Vote
initiatives.
At Centennial, Michael teaches a
course in Programming Community
and Cultural Festivals, Events &
Conferences. With Enigma, Michael
has worked on hundreds of iconic
events over the years, including the
Pasadena Tournament of Roses,
Calgary Stampede, Detroit Auto
Show, State Fair of Texas,
Montreal's Just for Laughs Festival,
WrestleMania, Shaw Festival and
many others.
CHI’s 2012 Symposium: TRAVEL TALES
The Culture and Heritage Institute (CHI) has been hosting annual
symposia since 2007 and has carved a niche for facilitating
discussions with a focus on cultural and heritage tourism topics and
issues, featuring leading industry experts, speakers and keynotes,
along with attendance and participation community, industry and
student fronts. The 2012 CHI Symposium celebrated the Institute’s
5th Anniversary and focused on the strengths and expertise of each
of our program clusters at SHTC: festival & events, food & beverage,
hotels & resorts, and travel & tourism.
Sessions addressed the evolution of travel from Canadian context,
social media and digital travel, medical tourism, dark tourism, special
interest destinations, experiential tourism, unique accommodations and
much more!
Join us at next year’s Symposium, taking place in June 2013. Details to
be announced very soon!
Page 3
DATES TO REMEMBER - FALL 2012
November 9
November 12
November 16
Fees due deadline for Winter 2013 semester. After this date late fees will be
charged.
Deadline to Withdraw: Final date to withdraw from a Fall 2012 program or class
without academic penalty
Application to graduate at end of 2012 due today. Apply online through myCentennial or submit form to Enrolment Services.
November 16
Deadline for: Program Transfers, Transfer Credits, PLAR
December 10-14
Fall 2012- Final exam week
December 14
Fall semester ends
December 20
Final 2012 Grades Reports: available on myCentennial
December 22January 1
Holiday Break- College closed
January 7
Winter 2013 semester classes begin
Exploring the world’s cultures at ‘CULTURAMA’ 2012!
Centennial College’s Culture and Heritage Institute celebrated a splendid five years of service to the
community with Culturama on June 3rd. A display of colours, sounds, rhythms and flavours, the
community was invited to experience what the various cultures around the world had to offer.
With 11 performances that ranged from folk dances to classical acts, to traditional culture and heritage
practices, to the infusion of contemporary practices in art, music, drama and food fare from Canada,
South Asia, Caribbean, East Asia and the Mediterranean, the day displayed the effervescent
landscape that makes Canada so distinctively unique.
Culturama 2012, however, represents more than aesthetic and intangible qualities. It is representative
of Toronto’s multicultural community, bringing various cultures together into one event. It celebrates
Toronto’s diversity and presents an opportunity to see our city’s thriving multicultural culture. Though
Culturama 2012 is much smaller than many of the cultural and artistic events of Toronto, it is still
representative of Toronto’s commitment to various forms of expression and identity. Culturama 2012
represents community-driven efforts to ensure that every nationality and every cultural movement has
a way of showcasing their cultural importance to locals and tourists alike.
Culturama’s inaugural year was a stunning success and patrons can only expect another spectacular
showing next year!
Page 4
IN THE NAVY with Chef Sam Glass
Earlier this summer, Chef/Professor Samuel Glass of the School of Hospitality, Tourism and Culture spent two
weeks on board the USS Lake Erie training the cooks, also referred to as Culinary Specialists (CS). Chef Glass
was there as part of the US Navy’s Adopt A Ship program, in which Chefs volunteer to train the CS. Chef Glass
has been participating in the program since 1999. While on board, the sailors are surprised to learn that as a
Canadian, Chef Glass volunteers for the US Navy. He is pleased and proud to represent both Canada and
Centennial College in such a positive light.
When asked why he volunteers for the Adopt-A-Ship program, Glass stated that:
”It is an opportunity to give back something to the culinary profession, and to see and experience things that very
few people will ever do. For example, on this trip, I was able to view several missile launches, as well as an
underway replenishment at sea. It is one thing to watch or hear about those activities on television or online. It is
another thing to truly experience them in person.”
The USS Lake Erie has a crew of approximately 300 sailors. According to Glass, a typical day on the ship and in
the galley begins at around 5 am with breakfast preparations and service until 7 am. Lunch is served around 11
am, with dinner being served at 5 pm. The final meal, known as ‘mid-rats’ (midnight rations) is actually served
around 10 pm. Mid-rats are for those sailors working throughout the night. A US Navy ship is a 24/7 operation,
and as such, round-the-clock meals are an integral part.
While onboard, Chef Glass works with the CS to elevate their menus and culinary skills to a higher level. As Chef
Glass notes, “the Navy teaches the cooks to think in black and white. My job is to teach them how to think and
cook both in colour and out of the box”. Chef Glass draws on his vast international experience and introduces the
cooks and crew to new dishes. During this latest excursion, he drew on the experiences of his recent trip to India
and prepared a pork curry for the crew. It was very well-received and has now become a staple onboard. Chef
Glass also integrates the tastes of home with the smell of fresh baking on the ship, often sharing his mother’s
oatmeal-chocolate chip cookie recipe with the crew.
Chef Glass considers this activity to be part of his professional development and growth as both a Chef and
educator. Like Centennial College, a US Navy ship is a very diverse environment. As such, he has learned to
adapt to the changing needs of his environment. Chef Glass is looking forward to his next Navy adventure. Stay
tuned for updates!
DID YOU KNOW?!

The words “tourism and travel” are not synonyms...all tourism involves travel but not all travel is
tourism

Subway beats out McDonald’s as the largest fast food chain in the world, with 33, 749 restaurants in
operation compared to McDonalds's at 32, 737
CALLING ALL SHTC STUDENTS!
Interested in event planning? Want to gain valuable experience? Become a part of the SHTC/CHI
Student Programming/Event committee.
Email Stephanie Carrillo at [email protected] to sign up or for more details!
Page 5
BANNOCK recipe compliments of Chef Philippe Trepanier!
Ingredients (yield: 8 portions)

6 Cups All Purpose Flour

1 Cup room temperature Butter

3 Teaspoons Baking Powder

1 Teaspoon Salt

3 ½ C ups 2% Milk or Water

2 Cups Dried Currants
Method:
In a medium sized mixing bowl, mix the flour and butter together by hand.
Add the baking powder, salt and currants or dried berry of your preference.
Add milk and work the ingredients into dough.
To cook over a camp fire:
Divide the dough into egg size lumps and firmly wrap each lump around the end of a green branch approximately
four feet in length. Prop securely on a 45 degree angle over the fire turning occasionally until golden brown.
To cook in an oven:
Spread the dough out into a 16" square cake pan. Bake at 425 degrees F for about 20 minutes or until golden
brown. Allow the Bannock to cool for a few minutes before slathering it with Butter and maple syrup.
ENJOY!
UPDATE: Culture and Heritage Site Management Program
The Culture and
Heritage Site
Management post
graduate program
has almost doubled in
size and this year's
cohort continue to
engage with their
sector through a
myriad of
opportunities.
Through the support
of the museum and
heritage community and the college, eight students attended the Heritage
Toronto Awards at the Royal Conservatory of Music's Koerner Hall where
over 600 audience members gathered to honour outstanding work in the
sector.
All 24 students attended a day of the Ontario Museums Association
annual conference in Niagara Falls, while site visits with various faculty
brought them to the ROM where they heard from over seven
departmental managers. Other field trips included Montgomery's Inn and
Fort York. Faculty have brought professionals into the classroom and introduced students to alumni who have
pledged their support to the new program.
A final honour accorded to the program came when the Canadian Museum Association who were so impressed
with last year's delegation to the conference in Gatineau, invited two students, an alumna and Professor Shelley
Crawford to sit on the Planning Committee for the 2014 annual conference to be held in Toronto.
Page 6
SHTC Professional Development Day, May 2012
Page 7
“TO FEED A PLANET” Photo Exhibit at Centennial
In association with Centennial Libraries and thanks to the kind
generosity of Montgomery's Inn Community Museum, the Culture
and Heritage Institute (CHI) is pleased to have brought to
Centennial “To Feed a Planet”, a photo exhibition by sustainable
farmers and philanthropists, JP Gural and So Young Lee.
The images covered 30 images drawn from travel in 16 countries,
covering world food, farmers, fresh public farm markets and evoke
the cultures they depict, and were exhibited throughout the Progress
Campus, including the Fireside Gallery, School of Business and School of Hospitality, Tourism and
Culture offices during the month of October. The Culture and Heritage Institute is committed to
providing similar activities in the future, in an effort to provide students, faculty, staff and the community
with unique learning and cultural opportunities.
Upcoming workshops and seminars will cover: dance, origami, archeology, architecture, and much
more! Like us on Facebook, or visit our webpage to be updated on all things CHI!
Web: centennialcollege.ca/chi
Facebook: “Culture and Heritage Institute”
The Student Perspective
The Canadian Hospitality Foundation ‘Inspire. Innovate. Invest.’ Ball took place on October 20 at the
Westin Harbour Castle in downtown Toronto. A total of 3 Centennial College students volunteered at
this event, including myself and several other students from various colleges and universities. The
event was a good chance for hospitality students to make contacts and gain some experience in the
field. I took part in the selling of raffle tickets as well as assisting with the auction. It was a fun night and
I had the chance to speak to many other students seeking similar careers as myself.
All participants were given a letter of gratitude and will be able to use it as a reference when it comes
time to jump into the workplace, so next time there is a chance like this to volunteer; I hope to see
many more Centennial students there. By John de Sousa, Tourism & Travel Student, Centennial College
CHTM student Victoria Hong also took some time out of her busy schedule to participate in industry
events, such as “Future of Tourism” by G Adventures. This event serves as a platform for discussions relating to a push towards a more sustainable tourism industry. Here are some thought
provoking
excerpts
from
the
event,
as
recorded
by
Victoria:
"Only $5 of very $100 stays in country visited…wealth distribution is not equal." Bruce Poon-Tip, CEO,
G Adventures. "A nice place to visit must also be a nice place to
Attn. STUDENTS!
live."
Paula Vlamings, Executive Director, Planeterra
Look out for similar
opportunities in the near future and
PARTICIPATE!
Thank you students!
New Program Highlight: FOOD PROCESSING AND PACKAGING
Developed in partnership with Corbrook, the SHTC is happy to provide an additional opportunity and
college experience for marginalized persons with developmental disabilities. The program focuses on
self-management, understanding basic budgeting, working and living safely and job searching
opportunities. Upon completion of the program, graduates will have achieved the basic skill sets that
will enable them to contribute to society through employment in the food related industry.
We welcome the program’s first cohort...have a fantastic school year!
Page 8
SHTC embraces student success– Megan Oates (continued from page 1)
Megan advices current students that the placement component is one of the most practical and
beneficial parts of a diploma from Centennial College. Though most students have some idea as to
where they would like to do their placement, perhaps having a list of suggestions or previously
successful locations might help those who are struggling as to where to apply.
After her first year as a student in the Cultural & Heritage Tourism Management program, Megan
applied for a job working in the School of Hospitality, Tourism & Culture office, where she was
responsible for greeting students as they arrived in the office and directing them to the desks and
offices of SHTC faculty. Through this job she developed a better sense of the community atmosphere
that so many of the professors were a part of and understood that the best interest of students is the
main focus of the department. Once it was time to choose her placement, Megan applied to Butterfield & Robinson, through the recommendation of one of her teachers. She now works full time as a
private travel coordinator, which developed through her placement opportunity.
Beginning in September of this year, Megan returned to the School of Hospitality, Tourism & Culture
as a part-time professor. She believes in the values and objectives of the department as a student and
was honoured to be asked to come back as a member of the team. “I learned so much from my
teachers during my two years in the Cultural & Heritage Tourism Management program and therefore
want nothing more than to contribute to the education of the current students” says Megan.
She had an immediate connection with her students once they learned that Megan is a recent
graduate from the program. “Not only do I understand the pressure & hard work that is necessary to be
successful, but (without bragging!) I am a living example that hard work pays off. They always ask me
questions about my placement at Butterfield & Robinson, and how I turned it into a career.”
Megan feels very lucky in that the material that she teaches is quite practical and relates to her other
career. Therefore she is able to incorporate real-life examples into her lectures and demonstrates to
students how the skills they are developing are relevant to the industry.
She encourages them to incorporate some of the topics they lean into their resumes. “Having gone
through the interview process at a tour operator myself, I know that if they are able to vocalize that
they know the basics of topics such as tour costing, group tour management and the principles of tour
guiding in an interview, they will not only impress the person conducting it, but they will stand out from
the other candidates who may not have had a Centennial quality education.”
Megan plans on juggling both teaching and working in the industry for the next few years. She thrives
in being a part of the madness of a tour operator and also loves to pass along her knowledge and
experience. She also plans to travel much more, and hopefully have an opportunity to guide some
trips!
‘The Junction’ - experience hospitality, tourism and culture!
The Culture and Heritage Institute is happy to announce that it will launch its first ever e-magazine in
January 2013. The Junction will address an array of topics relating to hospitality, tourism and culture.
The theme of the inaugural issue will address Human Resources in hospitality, and article submissions are
now being accepted (until November 29). Students, staff and faculty alike are encouraged to submit their
work! For more information, visit our webpage: centennialcollege.ca/chi/TheJunction
Watch out for our next edition in winter! Visit us: centennialcollege.ca/hospitality.
We are looking for budding writers, travel essays, snapshots and news that can be
featured in the ‘Mouthpiece’.
Send us your ideas, stories, questions, comments: [email protected]