NC Brewmaster student Dan Clark pours a pint of his beer, Loggerhead, from behind the bar at Silversmith as Jon Downing (NC Brewmaster professor), Ben Goerzen (Silversmith marketing and communications), and Ian Evans (NC Brewmaster student) look on.

Real ale’ enthusiasts can now savour the flavours of a new cask-conditioned beer every week at Silversmith Brewing Company, thanks to a new partnership with the Niagara College Teaching Brewery.

Silversmith Brewing Company, a Vigil-based destination brewery popular with Niagara residents and tourists alike, began offering weekly cask beers crafted by students from Niagara College’s Brewmaster and Brewery Operations Management program in early November. They plan to feature a new cask beer selection from the NC Teaching Brewery each week, year-round. The cask beers from the NC Teaching Brewery are available exclusively at Silversmith.

The fresh, all-natural cask beers are designed and brewed locally at the College’s Teaching Brewery in Niagara-on-the-Lake by third-semester Brewmaster students – all using hops from NC’s on-campus hop yard. Each Monday, a new cask is delivered to Silversmith to be tapped and ready to enjoy by Tuesday.

“As part of Niagara region’s tourism area for food, wine and drink, we believe it’s important to support Niagara College and its Teaching Brewery – which is the first of only two brewing schools in Canada,” said Ben Goerzen, marketing and communications, Silversmith Brewing Company. “We’re proud that this is the first partnership of its kind in Niagara and we’ve had a great response. Every week, the featured cask beer sells out well before the next one comes in.”

“We thank Silversmith for their tremendous support for beer education at Niagara College through this monumental new partnership,” said Steve Gill, general manager of the College’s Learning Enterprises. “It not only validates the quality of student-created products made on campus at our Teaching Brewery but boosts public exposure for our students and the products they create through their applied learning experience at NC.”

The idea stemmed from NC Brewmaster student Ian Evans who works part-time at Silversmith as a tour guide and server. Passionate about cask beer, Evans approached his employer about the possibility of featuring them more frequently and suggested they offer Niagara College beers.

“They loved the idea,” he said.

Evans’ beer Sherlock’s Cap – a British-style brown ale he created for his third semester Target Brew project – was the first NC cask beer featured at Silversmith in early November. It sold out in three days.

“I’m excited that all term three students will now have a chance to do this. It’s really cool to get feedback from the wide range of people enjoying a pint of it at Silversmith, and from the servers and brewers as well, in addition to my peers at the College,” said Evans. “When I talk to my regulars at Silversmith, they always want to know about the next cask beer that’s coming up.”

On December 3, a west coast-style ale called ‘Loggerhead’ created by third-semester Brewmaster student Dan Clark became the latest to join the lineup of NC featured cask beers at Silversmith.

“I didn’t expect to see a beer that I created available anytime soon at my favourite brewery,” said Clark. “We learned about cask beer in class, but to actually get to do it for a brewery like Silversmith is really cool because it gives us an opportunity to get our beers out there for more people to try.”

Brewmaster professor Jon Downing noted that the prospect of coming up with 52 different casks a year for a local brewery may have seemed daunting when they were first approached by Silversmith about the idea, but it aligned perfectly with what students in the third semester of the program are learning.

As part of their Target Brew project, all 18 third-semester students are required to create a competition-style beer for the Canadian Brewing Awards, brewed according to CBA guidelines. While the Target Brews are typically put into kegs and cans and sold at the Teaching Brewery under its Small Batch Beer label, now most of the 64 Target Brews created each year will also be cask-conditioned for Silversmith – a process which adds sugar and yeast to give the beer natural carbonation and distinct flavour.

“For many of our students, it is the first beer they are designing,” said Downing. “This is a valuable opportunity for them to apply their learning to create cask beers from their Target Brew projects and have them enjoyed by the public.”

While the students have been learning about cask beer in the program, Downing noted that there was little demand for casks when the Teaching Brewery began offering them five years ago, but they seem to be getting more popular.

“Many didn’t have the facilities or the tap, didn’t know how to look after it or didn’t think it could sell fast enough so we stopped,” he said. “Now, there are cask festivals with thousands of people showing up and hundreds of different beers on cask.

“For me, it’s the best style of beer no matter what variety or style. It’s always fresh, always naturally carbonated.”

Goerzen also noted that cask beer has become more popular in recent years – enjoyed by older and younger crowds alike.

“As a consumer, you get to try different beers more often with cask beer and it’s a different way to experience beer,” he said. “As a brewery, cask beers allow us to experiment in a small batch format and it might actually make its way to a new beer in the future.”

Silversmith Brewing Company is located at 1523 Niagara Stone Road, Virgil. For info visit silversmithbrewing.com/.

Brewmaster and Brewery Operations Management program was launched in 2010 as the first of its kind in Canada. The award-winning, two-year program offers extensive hands-on training at an on-site, state-of-the-art Teaching Brewery to prepare students for employment in the expanding brewery, microbrewery and brewpub industries. Located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake, students learn from award-winning faculty and have access to on-site hop yard and local farm products to brew a full range of beer styles. Visit ncteachingbrewery.ca

Niagara College offers more than 130 diploma, bachelor degree and advanced level programs; as well as more than 600 credit, vocational and general interest Part-Time Studies courses. Areas of specialization include food and wine sciences, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, distilling, horticulture and esthetics. For more information visit niagaracollege.ca.

 

Media inquiries, please contact:

 

Julie Greco

Niagara College, Communications Consultant

Office: 905 641-2252 ext. 7368

Cell: 905 328 2532

jgreco@niagaracollege.ca

 

Benjamin Goerzen

Silversmith Brewing Company, Marketing & Communications

Office: 905 468-8447

Cell: 905 360-1241

ben@silversmithbrewing.com

On Friday, December 6, student brewers from Niagara College’s Brewmaster and Brewery Operations Management program will serve up their top-secret recipes – unique beers infused with ‘killer flavours’ at Project Brew: License to Brew.

Nineteen student brewers will be at Market Square in St. Catharines for the College’s celebrated student-run craft beer festival. The event, held each semester, features highly innovative and thirst-quenching beers crafted by NC students, and is a chance for beer lovers in the community to sample their small-batch creations.

“This term’s graduating class has learned the complexities of planning a beer festival,” said April Tyrrell, faculty advisor for the event. “They developed their event-planning skills through the hands-on application of marketing the event, creating a sponsorship package, designing the floor plan and décor. The execution of the event will bring everything together at Market Square.”

Student brewer Nate Byrnes recognizes the irony in the event’s theme; James Bond’s drink of choice was a martini, not a beer.

“We’re putting a spin on the Casino Royale theme. One of the class beers we’re producing is a gin-inspired beer in honour of Bond,” said Byrnes. “We like the James Bond that drinks beer.”

This winter, students will be previewing a variety of styles and flavours, from fruity sours to a darker coffee maple stout, berry porter, and chai-spiced brown ale, among others.

“The beers being produced are our own creations from start to finish,” said Byrnes, who noted the breadth of hands-on experience students are exposed to in preparation for Project Brew will prepare them for their careers as brewers and business owners.

Largest female brewing class in program history

The event is hosted by students in their fourth and final term of the Brewmaster program which includes eight female students – representing the largest number of women in a NC Brewmaster class to date.

“The students in this class have been amazing. The dedication they have shown to learning their craft, taking part in industry events and how they have come together as a team in the brewery shows that diversity really benefits everyone,” said NC brewmaster professor Jon Downing who has been with the program since its inception. “It is going to be fun to see how they grow and become a part of the brewing community. The craft brewing industry is constantly changing and improving. I know they will each be a huge asset no matter where they end up or what they do.”

Brewmaster-in-training Laura Milukow returned to her home province of Ontario in 2018, joining the program after six years working in forestry in western Canada. Her brew, Golden Spruce, has a personal touch; a double dry hopped mango IPA with juniper and spruce tips – a tribute to her time spent tree planting.

“I planted over half a million spruce trees out west, so it was a really important ingredient to me,” said Milukow, who is an environmentalist at heart. Milukow describes the flavour as “woody, refreshing and seasonal.”

“I’m inspired by seeing other women in the industry, and having so many female brewers in the class definitely gave it a different dynamic. We were all excited to brew together,” she said.

Milukow hopes to be part of the movement of more women and diversity represented in the craft brewing industry. “When I tell people I’m brewing, they assume I’m making wine. No, I’m making beer,” she said proudly.

“The fact that there are eight of us in this class, it seems like it’s looking up,” said Milukow. “The women in this class are going to be among my closest resources once I hit the industry.”

“We’re proud to have strong female representation in this class and hope to see women’s interest in brewing grow in the years to come,” said Tyrrell. “The students have learned how events like Project Brew can be an inclusive space for all people. Our female graduates are creating their own inclusive spaces as they boldly head into the craft beer industry.”

Proceeds from Project Brew support the Matt Soos Memorial Fund, which awards a scholarship each year to the student who brews the best beer at the College’s Brewmaster Competition.

Meet the brewers, get a sneak peek at the brews, order tickets and find more details at niagaracollege.ca/projectbrew.

Niagara College offers more than 130 diploma, bachelor degree and advanced level programs; as well as more than 600 credit, vocational and general interest Part-Time Studies courses. Areas of specialization include food and wine sciences, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, distilling, horticulture and esthetics. For more information visit niagaracollege.ca.

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Media inquiries, please contact:

 

Julie Greco
Communications Consultant
Office: 905 641-2252 ext. 7368
Cell: 905 328 2532
jgreco@niagaracollege.ca

Michael Wales
Communications Manager
Office: 905 641-2252 ext. 7773
Cell: 905 328 4101
mwales@niagaracollege.ca

 

College community crafts dolls to honour missing and murdered Indigenous women

They were adorned with outfits, hair and even accessories, but there was something prominent missing from the felt dolls crafted with care at the Welland Campus on November 27 – not one had face.

These dolls are not toys. The omission of facial features was intentional and impactful. Each doll visually represented and honoured a missing or murdered Indigenous woman or girl in Canada.

Hosted by the Academic and Liberal Studies division, the interactive Faceless Dolls Workshop was attended by students, staff and faculty who had an opportunity to learn about and reflect on the meaning behind the dolls while crafting them.

The workshop builds on the legacy of the Native Women Association of Canada’s Faceless Dolls Project launched in 2012 to visually represent the countless ‘faceless’ victims of crime, Indigenous women and girls who have gone missing or have been murdered in Canada.

NC began hosting Faceless Dolls workshops in 2015 – organized initially by then-student Alkiie-Babe Froman, and supported by the College’s Indigenous Education department. Froman’s mission was to create 1,200 dolls to represent the estimated number of missing and murdered Indigenous women and girls in Canada. This year’s workshop continued her original goal and each newly created doll was added to the College’s collection.

For Emily Jeanscalzo, participating in the workshop was highly personal. The former Horticulture student returned to the College to take part once again, through her continued connection to the Indigenous Education department.

“My aunt, Denise Bourdeau, was murdered and this is my way to remember her, to inform people, to let people know that this happens,” she said. “We do have faces, we do have names. When people come here to make a doll because women are murdered, I say, ‘no, you’re making this doll to represent my aunt.’ This has a lot of meaning to it.’”

After participating in the workshop at NC last year and learning about its meaning from its founder, Jeanscalzo organized a similar workshop at her daughter’s high school last November to spread awareness about the initiative.

Welding student Whitney Dedam heard about the workshop through a friend and wanted to participate.  “A lot of people walk by and ask about what we’re doing and it’s cool to share with others the meaning behind it,” said Dedam. “A lot of people don’t know, not because they don’t want to know but because there’s so much going on in the world. I like to share why this is important.”

Several students in the Palliative Care program participated as part of their Diversity class.

“We learned about why this is important in class, it’s very new for us,” said Jasleen Kaur and Amandeep Kaur. “We’re taking initiative to tell people about it. It’s raising awareness.”

Sociology professor Crystal Adams Coons, who organized the workshop, noted that many students enrolled in Diversity and Inclusion courses participated.

“Within our department, our Sociology faculty have been working diligently to incorporate Indigenous ways of knowing and Indigenous voices into our Diversity courses,” she said. “Beyond being a learning experience for the NC community (and many of our Diversity students), it is important for our team that we model the inclusivity we teach in the classroom and that we actively work towards reconciliation.”

Ashley Buck, a student success leader with Indigenous Education, was pleased to see the workshop’s continued popularity this year, to raise the profile of Indigenous issues and awareness throughout the College.

“While students are making on the dolls, it’s a great opportunity for them to reflect on why this is meaningful, and while they are tangibly holding the dolls, they have deeper conversations,” said Buck. “The more they participate in that dialogue, the more likely they may be interested in learning more – rent out a book, or attend another Indigenous event, or come visit our lounge. Events like this help increase visibility for our students campus-wide.”

The Faceless Dolls workshop is among a roster of activities held at the College during Indigenous Awareness Month in November. NC’s Student Services and Indigenous Education encourage the College community to get involved in activities throughout the month, aimed at building stronger relationships and generating dialogue.

“Marking Indigenous Awareness Month is an opportunity for faculty, staff, and students to learn about Indigenous culture and celebrate the richness and diversity of Indigenous peoples,” said Lianne Gagnon, director of Student Services. “As a response to the Truth and Reconciliation Commission of Canada’s calls to action, Indigenous Awareness Month builds student capacity for intercultural understanding and engagement.”

Events have included an Indigenous Cuisine Experience hosted by the Bachelor of Business Administration Hospitality program (Nov. 11), free screenings of Catch the Dream featuring biographies of Indigenous people (Nov. 7, 14 ,21 and 28), Hiking the Wetland Ridge Trail to highlight the natural environment and Indigenous knowledge hosted by the Office of Sustainability (Nov. 6), and more.

For craft cider lovers, Niagara College is proving to be the apple of their eyes.

The College’s Teaching Winery had a fruitful showing at the recent 2019 U.S. Open Cider Championship, with two gold-medal-winning ciders and a third place overall ranking.

Known as one of the largest cider competitions on the continent, the recent sixth annual championship drew more than 300 entries from the United States and Canada, as well as from Europe and the United Kingdom. The top three ciders in 24 categories were awarded gold, silver and bronze respectively; and the top three cideries overall were announced, with NC tied for third place.

NC’s popular Cider 101 captured the top spot in the Modern Cider Dry category, while the College’s single batch Brut Cider won the Brut Cider category. NC also made the competition’s list of the Top 10 Most Creative Cider Names for its ‘Peach Better Have My Honey Cider.’

Dow Scoggins, director of the U.S. Open Beer, Cider and Whiskey Championships, applauded NC’s standout achievements.

“It’s truly amazing when a college can be only one of two cideries to win two gold medals at the U.S. Open Cider Championship, the second largest cider competition in North America,” said  Scoggins. “Also, what is equally amazing is that Niagara College’s Cider 101 is the only cider to win three gold medals at the U.S. Open.”

The wins were welcome news at the College’s Teaching Winery.

“When it comes to beverage production at the NC Teaching Winery, the apple doesn’t fall far from the vine,” said Steve Gill, general manager of NC’s Learning Enterprises. “Winning two gold medals and ranking in the top three overall at an international cider competition is a testament to how Canada’s first commercial Teaching Winery has not only built a reputation as a leader in the wine industry, but in the craft cider industry as well.”

“This recognition validates the high-quality of the ciders we take pride in creating, whether it’s our consistently award-winning Cider101 or our single batch Brut Cider,” said College winemaker Gavin Robertson, who has been leading cider production at the Teaching Winery since Cider 101 was first introduced in 2015.

The Teaching Winery has been rolling out Cider 101 ever since, as well as varying seasonal ciders as part of its Single Batch Cider series, launched in 2017. Robertson noted that the Teaching Winery continues to ramp up its cider production efforts, with the recent purchase of a new apple mill and cider press which will enhance its capacity to work with small batches.

“Cider has been growing in popularity since we first introduced it to our Teaching Winery four years ago. We are now making between nine to 12 different batches per year,” noted Robertson. “With many wine students who have been showing interest in cider, we are pleased to be able to expose those working in our Teaching Winery to the production of award-winning ciders.”

This is Cider 101’s third gold medal in four years at the U.S. Open, after winning gold in 2017 and 2016. Cider 101 also won bronze (traditional apple category) at the Ontario Cider Awards in 2016. The modern, approachable cider is fresh, vibrant and fruit-forward, made from locally-grown apples, with 5.5% ABV.

For Brut Cider, this is its first award and first competition entry. The Single Batch cider was released last summer and will be available only while supplies last. Made from Russet apples, it was naturally carbonated and bottle fermented. The result: a traditional cider with complex characters and 9% ABV.

Staff from the NC Teaching Brewery as well as students and graduates from the College’s Brewmaster and Brewery Operations Management program were involved as part of the judging panel, when the final judging took place in Buffalo, New York. They were led by NC Brewmaster professor Jon Downing who is the director of judging for the U.S. Open beer, cider and whiskey championships. Since judging for this competition is blind, judges do not know which ciders they are tasting.

Downing noted that judging the cider competition was a valuable experience for students who participated.

“For Brewmaster students, it gives them experience judging a different fermented beverage that has some overlap as far as ingredients such as fruits, spices and hops,” said Downing. “I think a broader education helps any student getting into the food and beverage, and hospitality industries. Brew students who know about distilling and wine would certainly pad their resumes.”

For information and complete results from the U.S. Open Cider Championship, visit http://www.usopencider.com/2019ciderresults/

Cider 101 and Single Batch Ciders are available for purchase at the Wine Visitor + Education Centre retail store, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake (135 Taylor Rd., Niagara-on-the-Lake). Visit niagaracollegewine.ca.

Niagara College’s Teaching Winery is the first and only commercial teaching winery in Canada. It is located at the College’s Daniel J. Patterson Niagara-on-the-Lake Campus, along with the NC Teaching Brewery and – the latest addition in September 2018 – the NC Teaching Distillery which were also the first of their kind in Canada.

Niagara College offers more than 130 diploma, bachelor degree and advanced level programs; as well as more than 600 credit, vocational and general interest Part-Time Studies courses. Areas of specialization include food and wine sciences, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, horticulture and esthetics. For more information visit niagaracollege.ca

 

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Media inquiries, please contact

 

Julie Greco

Communications Consultant

Office: 905 641-2252 ext. 7368

Cell: 905 328-2532

jgreco@niagaracollege.ca

 

Michael Wales

Communications Manager

Office: 905 641-2252 ext. 7773

Cell: 905 328-4101

mwales@niagaracollege.ca

Niagara College is preparing to welcome future business leaders from across the province as this year’s host of the 2019 Ontario Colleges’ Marketing Competition.

Showcasing the top college marketing students in Ontario, the two-day competition themed ‘Ready, Set, Grow!’ will be held in Niagara Falls (Sheraton on the Falls Hotel) on November 21 and 22. This year’s competition will draw more than will 250 students from 12 participating colleges including Algonquin, Cambrian, Conestoga, Durham, Fanshawe, George Brown, Georgian, Humber, Niagara College, Seneca, Sheridan College, and St. Clair.

“We are excited to welcome the best and the brightest students from across Ontario to Niagara for OCMC 2019,” Terri Champion, School of Business and Management faculty member and coordinator of the Business- Sales and Marketing program who is this year’s OCMC event organizer, along with NC School of Business Management faculty member Malcolm Howe.  “This event not only challenges marketing students to put their skills to the test, it can be a life-changing experience for those who participate and the highlight of their academic career.”

“As a result of the months students spend training with faculty coaches, the thrill of competing, and the opportunity to present to industry professionals at the competition, OCMC is a springboard to future career success,” said Howe. “Year after year, we hear from students about how preparing for and participating in this event has helped them make contacts, land a job or has given them the confidence to succeed.”

School spirit will be in full force when the event kicks off on November 21 with a welcome from NC president Dan Patterson and a Quiz Bowl competition (7 p.m.). Students will team up with those from other colleges and the teams will face off in a game-show-style competition. With buzzers in hand, they will be ready to answer marketing questions based on textbook and magazine content.

On November 22, most of the competitive events will take place, spanning critical marketing environments, from direct marketing, entrepreneurship, international marketing, and integrated marketing communications, to marketing research, prospect pitching, retail, and sales presentations. In case competitions, students must race against the clock, with 30 minutes to read, analyze and create a PowerPoint presentation –  including problem identification, situation analysis, objectives, and identification of alternative, recommendation, and a plan for implementation – and 15 minutes to present to a room of judges. For Sales Presentation and Job Interview events, students are given information about the company and situation in advance and must present their pitch or mock interview to judges on event day.

OCMC will wrap on the evening of Nov. 22 with a gala dinner and awards banquet. Trophies will be awarded to the first, second and third place winners for each competition, and to the top three college teams who accumulated the most points overall.

Niagara College’s OCMC 2019 team includes 15 students from the Business- Sales and Marketing two-year diploma program and the Business Administration – Marketing (Co-op)  three-year advanced diploma program.

For second-year Business- Sales and Marketing student Niall Cain (Niagara-on-the-Lake), OCMC presents an opportunity to challenge himself, build his public speaking skills, and gain experience that will help him stand out to potential employers.

“This experience has been so valuable to me. Over the last two-and-a-half months, I have learned so much through OCMC training,” said Cain. “I feel being an OCMC competitor gives you a big advantage when looking for a job. It looks amazing on a resume and can usually turned into a talking point during an interview.”

NC faculty member Chris Treschak noted that students have been dedicating more than four hours per week since early September to prepare for the competition – double for those participating in two competitive events.  As a coach who has been preparing NC students and as a former OCMC winner, he knows firsthand the value of the competition.

“To this day, of all my experiences of all my levels of academia, OCMC was the single most memorable experience I have had the pleasure of being a part of,” he said.

Treschak noted that the experience benefits students in numerous ways, such as building camaraderie, providing additional learning opportunities, giving students a chance to receive direct feedback from industry professionals, and opening doors to networking opportunities.

“It is not uncommon for students to get job offers from this event,” said Treschak. “I have friends who still work for companies they met through their OCMC experience.”

In addition to 11 competitive events, this year’s OCMC will offer a number of learning opportunities including webinars (hosted by Canada Post), a networking fair, a Career Corner (hosted by Performance Auto Group), a holiday-themed mixology workshop (hosted by NC), marketing-themed contests, and a faculty workshop, ‘Incorporating Data and Analytics into your Marketing Curriculum’ (presented by Environics Analytics).

This year’s OCMC will draw 125 faculty members, coaches and academic leaders from colleges throughout Ontario, as well as more than 50 community business leaders who will participate in judging panels. More than 80 volunteers from NC will be assisting with the competition.

NC students have been participating in OCMC competitions since 2004. The last time the College hosted OCMC was in 2008.

2019 OCMC sponsors include title sponsor Meridian; gold sponsors Canada Post and Pearson Education; silver sponsors Nelson Education, Abatement Technologies, Performance Auto Group, CAA Niagara, and Environics Analytics; bronze sponsors McGraw Hill Education, and Niagara College; and partner sponsors Boston Pizza Clifton Hill, the Great Canadian Sales Competition, Brand Blvd., and Vanier College Foundation.

For info visit http://www.ocmc.ca​.

Niagara College offers more than 130 diploma, bachelor degree and advanced level programs; as well as more than 600 credit, vocational and general interest Part-Time Studies courses. Areas of specialization include food and wine sciences, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, distilling, horticulture and esthetics. For more information visit niagaracollege.ca.

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MEDIA PHOTO OPS

MEDIA  RSVP: Julie Greco at jgreco@niagaracollege.ca

ON-SITE EVENT CONTACT: Terri Champion at 905-704-9504

 

1. Niagara College team photo

Reporters will have an opportunity meet the NC team, speak to students and faculty at this time.

WHEN:

November 21, 2:15 p.m.

WHERE:

Oakes Garden Theatre (weather permitting)

5825 River Rd, Niagara Falls, ON

From hotel: exit main lobby and entrance is directly across the street

Alternate location:

Sheraton on the Falls Hotel – Fallsview Studio C (third floor)

5875 Falls Ave, Niagara Falls, ON             

 

2. Quiz Bowl welcome and event

WHEN:

November 21, 7 p.m.

WHERE:

Sheraton on the Falls Hotel – Great Room C (third floor Conference Centre)

5875 Falls Ave, Niagara Falls, ON L2G 3K7

 

Media inquiries, please contact

 

Julie Greco

Communications Consultant

Office: 905 641-2252 ext. 7368

Cell: 905 328-2532

jgreco@niagaracollege.ca

 

Michael Wales

Communications Manager

Office: 905 641-2252 ext. 7773

Cell: 905 328-4101

mwales@niagaracollege.ca