On February 26, more than 300 high school students from across Niagara will put their skills to the test at the District School Board of Niagara’s (DSBN) 27th annual Technological Skills Challenge hosted by Niagara College.

Taking place at both the Welland Campus and the Daniel J. Patterson Campus in Niagara-on-the-Lake, students from 16 DSBN secondary schools will compete in various challenges designed to highlight their technical, artistic and practical application skills learned in the classroom. From web design and development to culinary arts and carpentry, students will participate in more than 30 challenges in NC’s state-of-the-art facilities.

“Niagara College is pleased to partner with the DSBN each year to host the Technological Skills Challenge, which gives students a taste of real, hands-on experience and the career possibilities in the skilled trades,” said Leo Tiberi, Dean of Media, Trades and Technology. “With the support of our faculty, students hone their skills and get a taste of NC life and our program options.”

NC staff and faculty from the schools of Trades, Technology, Media, Culinary Arts, and Environment and Horticulture, as well as the Career Services department, will work alongside the DSBN to help administer the challenges while providing students with valuable feedback to prepare them for successful careers in the skilled trades.

By participating in the challenges, students will have the opportunity to explore careers in the skilled trades and technologies by completing industry-related projects, using industry-standard equipment and adhering to industry regulations. Challenges will be judged by industry mentors, who will provide students with valuable feedback and the opportunity to make valuable industry contacts.

“Throughout the year, students work closely with our highly skilled technology teachers, refining their technical skills and sharpening their problem-solving and leadership abilities,” said Roy Smith, DSBN Technology and SHSM Consultant. “Beyond showcasing their creativity and talent, the DSBN Skills Challenges offer a firsthand look at the exciting possibilities within the skilled trades and technologies and open doors to future careers.”

Gold medalists from the DSBN Skills Challenges will advance to the Skills Ontario Competition (SOC) which will be held in the first week of May at the Toronto Congress Centre. Gold medalists at the SOC will become part of Team Ontario and will have the opportunity to compete at the Skills Canada National Competition (SCNC) during the last week of May.

For more information about the DSBN Technological Skills Challenge, click here.

Media interested in attending the Skills Challenge are asked to contact Courtney De Caire, Communications Consultant at [email protected] to arrange a time and location.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

The District School Board of Niagara (DSBN) is the largest public school board in Niagara. The DSBN serves over 43,000 elementary and secondary students across the Niagara region. The DSBN is committed to ensuring all students have the individual support and encouragement they need to become successful in school. For more information, visit https://www.dsbn.org/programs-services/tech-ed/home

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Media inquiries, please contact:
Courtney De Caire
Communications Consultant
289-407-8298
[email protected]

For media inquiries to speak with DSBN students or teachers, please contact:
Milica Petkovic
Public Relations Manager
District School Board of Niagara
Cell: 289.219.4302
[email protected]

The post Niagara College hosts DSBN’s 27th annual Technological Skills Challenge Feb. 26 appeared first on Niagara College.

Niagara College’s Teaching Winery and Teaching Distillery are ushering in the second month of 2025 with new offerings sure to please local wine and whisky enthusiasts.

The Teaching Winery added two new Sparkling wines to its Dean’s List label from its 2019 vintage: introducing its first Blanc de Noirs and the highly-anticipated return of Blanc de Blancs after a decade. Both new Sparkling wines became available on February 8.

“I am really excited about this release, I think it’s time that we added a Sparkling wine to our elevated portfolios of Dean’s List wines,” said College Winemaker Allison Findlay. “Ontario has been making exceptional traditional method Sparkling wine for over a decade. We have the perfect climate and soils suited for it.”

The 2019 Dean’s List Blanc de Noirsis a 100% Pinot Noir sparkling wine that was aged for 54 months on lees. The bright, Sparkling is dry, medium bodied, and long on the palate with a red apple flavour rounded with oak spice. It finishes on a lemony note (12% ABV).

A 100% Chardonnay-based wine, the 2019 Dean’s List Blanc de Blancs is also bright straw in colour and aged on lees for 54 months, with an active mousse of tiny bubbles; biscuity nose of green apple; medium-bodied, crispy dry and well-structured (12% ABV).

Findlay noted that NC began implementing a Sparkling wine project into its curriculum for Winery and Viticulture Technician students in 2013 to meet the demand for winemakers skilled in the area.  Second-year wine students learn about Sparkling and work through the process at the College’s on-campus commercial Teaching Winery – the first and only of its kind in Canada.

The February release marks the first time the Teaching Winery has introduced two new Sparklings simultaneously. Because they come from the same vintage but from different vineyards with different grapes, Findlay noted that they offer a classic snapshot of the 2019 growing season and showcase the major differences between using white and red grapes to make white wines.

 “These wines are intentionally produced to educate the students and consumer on classic Champagne styles, and to instigate conversation and discussion about the amazing potential of Ontario wines,” said Findlay. ““The flavours and textures are different but are both refreshing, delicious and thought provoking.”

Pinot and Chardonnay, although commonly blended in Sparkling wine, were kept separate to show the different styles available to future winemakers. They were left to age and then the winemaking responsibilities changed hands.  Consequently, both of the new wines involved the talents of the previous College winemaker Gavin Robertson (NC Winery and Viticulture Technician alumnus from the Class of 2011), who moved on to the role of full-time faculty three years ago, as well as Findlay – who is also a graduate of the program’s Class of 2014.

“In 2022, I was lucky enough to inherit these sleeping wines and knew they in a year or two they would be destined for greatness,” said Findlay. “We tasted them this year just after Christmas and they were beautiful and ready to share.”

Teaching Distillery rolls out Canadian- and Scotch-style whiskies

Past and present collide with two new spirit offerings from the College’s Teaching Distillery: a Canadian- and a Scotch-style whisky. Both spirits were crafted by the Artisan Distilling Class of 2022 and, more recently, completed by current students.

Spirits 101 Rye Whisky is the Teaching Distillery’s first Canadian-style Rye Whisky made by blending a base whisky spirit and a flavouring whisky – containing a mixture of different spirits – which have been aging since December 2021.

“With this spirit, we tried to hold true to classic Canadian Whisky character,” said Head Distiller David Dickson. “We are a Canadian distillery that loves making whisky – we didn’t need any more motivation than that.”

Dickson and Assistant Distiller Ian Bickle – who graduated from the Artisan Distilling program in 2021 – led current students in selecting the final blend of the two; after tasting a variety of different blends, student feedback ultimately led to the final product selection. Students also measured the ABV then bottled the spirit, preparing it for retail.

“There’s always some nervousness about how the whisky will actually turn out, but there’s a kind of magic in the actual blend and finalizing the process, with our students having a hand in finishing off what former students – now graduates of the program – created over three years ago,” said Dickson. “It’s the cycle of life. It’s their legacy.”

“It feels good to see the spirits made back when I was a student now bottled and ready,” said Bickle. “It’s also rewarding to be a part of it now from the other side at the Teaching Distillery, helping current students produce their spirits.”

Spirits 101 Rye Whisky was made from a mixture of grains which were distilled between two and three times. The double-distilled spirit imparts more flavours originating in the rye grain. Corn/ barley spirits were distilled to a higher percentage of alcohol, making it smooth. Aged in ‘first-filled’ and multi-use wine barrels, it offers high oak and high rye character, with pleasant toffee apple notes.

The nose of the spirit offers a mixed grain profile with rye the most dominant, while its oak character shines through on the nose and palate.  

“I’m really excited about how it turned out. I always like new oak character in whisky and it has that flavour profile I really enjoy,” he said. “It’s not as ‘on the nose’ as Bourbon Whisky would be.”

While all second-semester students in the program learn to produce Rye Whisky, Spirits 101 Rye Whisky marks the first blend of its kind from the Teaching Distillery. Dickson hopes to continue with similar blends for future students to experience.

“When current students put away their whisky next semester, my hope is that three years in the future, another group of students will use the flavours to blend in their spirit,” he said.

Spirits 101 Rye Whisky is recommended as a sipper served with some water or enjoyed mixed as a Whisky Sour, Rye and Coke, or a Manhattan.

The Rye Whisky will also be released as part of the Teaching Winery’s new Niagara Craft Beverage Club.

The new Canadian whisky arrives on the heels of  Spirits 101 Single Malt Whisky, a Scotch-style, 100% barley-based whisky that was released in December.

“I couldn’t be more excited by how the whisky turned out. It has the quality and character of many of the whiskies that I enjoy most. The aromas of the spirit are grain forward with notes of whole grain bread, sweet malt, caramel and sweet gentle smoke,” said Dickson. “The flavours of the whisky match the character and intensity of the aromatics. Inexperienced Single Malt tasters will appreciate the approachability of this spirit and Whisky veterans will appreciate the balance.”

Whisky production is a learning objective for all Artisan Distilling students during their first semester and, while every class produces a Single Malt Whisky using the same recipe, they are all distinct.

“How they distill, the physicality of making it and production processes are the same, but decisions as they control the stills cause slight variations,” said Dickson.

The newest batch was distilled by the Class of 2022 as a test at the end of first semester and aged for three years before current students finished it off by bottling the spirit and checking its ABV.

“It comes down to the skill of the students that are running the stills – they can speed them up or slow them down, what they do influences how it tastes,” he said. “That class did a very good job,”

While Spirits 101 Single Malt may be enjoyed  in whisky cocktails like the Rob Roy or Old Fashioned, it is recommended neat, on the rocks or with a splash of cool water.

The new Sparkling wines and whiskies are now available while supplies last at the Wine Visitor + Education Centre retail store, alongside student-crafted products from the College’s Learning Enterprises – including its Teaching Winery, Teaching Distillery and Teaching Brewery – located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake and online at  ncteachingwinery.ca.

Niagara Craft Beverage Club

NC’s wines and spirits are a component of a newly launched Niagara Craft Beverage Club. In addition to four winemaker’s selection of wines, the quarterly shipments may be customized to include a choice of one bottle of Distiller’s selection spirit, two additional curated bottles of wine, two exclusive Imperial bottles of beer, or two Taylor Road bottles of cider. Shipments include tasting notes and pairings or cocktail recipes. Memberships perks include complimentary tasting flights, quarterly pick-up parties, discounts and more.

Niagara College has a full-time enrolment of more than 10,000 students from over 100 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is ranked Canada’s No.1 research college. Learn more at niagaracollege.ca. 

Media inquiries, please contact: 

Julie Greco 

Communications Consultant 

905-328-2532 

[email protected] 

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Niagara College’s wine and beer students are ready to battle for beverage supremacy with the highly-anticipated comeback of Caps, Corks and Forks.

Organized by the College’s Culinary, Tourism and Beverage Studies division, the event to be held on February 22 will mark the 18th round of the popular, action-packed dinner series, which has been setting the stage for an ongoing playful competition between Winery and Viticulture Technician, and Brewmaster and Brewery Operations Management students since 2012.

Guests enjoy an elegant multi-course meal prepared by students from the School of Culinary Arts and a team of College Chefs, led by Chef Justin Downes and Chef Catherine O’Donnell. Each course will be accompanied by a wine and beer pairing that has been carefully selected by students.

Following each course, guests vote for their preferred pairing – with a cap for Team Beer or a cork for Team Wine. Anticipation builds as votes are tallied throughout the evening until the  trophy is presented to the winning team – along with coveted bragging rights.

Craig Youdale, Dean of Culinary, Tourism and Beverage Studies, noted that the event’s format and exciting atmosphere have been a recipe for success during the past 13 years.

“It’s one of the best expressions of student activity that our division could host. We will have close to 100 people involved from culinary, pastry, hospitality, media, brewing and winemaking,” said Youdale. “The experience of Caps Corks and Forks is unprecedented in the college system and showcases each and every aspect of the Culinary Tourism and Beverage programs at Niagara College to the community and beyond.”

Team Wine includes a group of seven first-year students who will present their wine selections, which will all be VQA Ontario wines, including one from the NC Teaching Winery.

Wine Professor and team coach Gavin Robertson noted that Caps, Corks and Forks provides unique hands-on learning experience for students that reinforces key skills in wine evaluation, food and wine pairing, and service.\

“This event really stands out because it requires students to apply their skills in a high-pressure, real-world setting where they must interact with industry professionals and the public,” said Robertson. “The competitive element also pushes them to refine their tasting and pairing expertise while developing teamwork and communications skills.”

Corey Patey (Cambridge/ St. Catharines), who enrolled in the program after working in Hospitality industry for the past 20 years, is excited to bring his passion for food and wine to the competition.

“This is a once-in-a-lifetime opportunity for us students to get in front of industry leaders and potential employers to showcase that talent that Niagara College produces and the sense of community it fosters,” said Patey.  

Members of Team Wine are preparing for their friendly competition against Team Beer on Feb. 22.Caitlyn Ensinger (Sarnia) is looking forward to presenting for Team Wine while admits she feels “slightly nervous” as a first-year student just beginning her wine education journey.

“Learning about wine and food pairings from this event will be extremely helpful with current courses, future courses and future careers,” she said. “I am looking forward to presenting the wines that we decide on in public and getting more experience in networking and public speaking.”

Meanwhile, members of Team Beer have also been rigorously analyzing the menu. Their selections will include all Ontario brews – ideally with NC alumni connections – with a limit of two student-crafted products from the College’s Teaching Brewer

“The biggest win is that the students create and strengthen bonds both with other students in the program and other students in culinary and wine programs,”  said Beer Professor and team coach Adrian Popowycz. “Students transcend beyond theory and hone the equally important soft people skills that help them in their future careers. It brings everyone together in a uniquely NC way!”

Jonathin Walllington (Welland) is among 10 Brewmaster students hoping to win the trophy for Team Beer.

“I believe this will help my career in brewing not only for understanding how beer can pair with different foods but allow me to broaden my understanding of my palate for when I pursue my BJCP certification,” he said. “I’m looking forward to the friendly competition … I find that great success comes from having good rivals.”

“We’re excited to bring together our Hospitality and Culinary Schools students once again to serve such a formidable event,” said Victor Oliveira, Manager of Catering and Special Events. “The Beer and Wine students are deeply involved in not only the selection of their ‘contestant beverages’ but also in the service and logistics of the event.

“We also have Hospitality students that were in their second semester that volunteered to work the event, returning as fourth semester students  going for a victory lap – much more skilled and much more confident!”\

The dinner menu for the event includes a variety of passed hors d’oeuvres, Citrus Cured Salmon, Niagara Greenhouse Salad, Roasted Pork Belly and Pumpkin Agnolotti, Ontario Boneless Short Rib Pastrami, and Dark Chocolate Pasta.

Tickets are now available – while supplies last – for Caps, Corks and Forks Round 18, to take place on February 22 at the Daniel J. Patterson Campus in Niagara-on-the-Lake (Student Commons) from 5 p.m. to 9:30 p.m. For tickets and event details visit https://www.eventbrite.ca/e/caps-corks-and-forks-18-tickets-1113043155039?aff=oddtdtcreator.

Niagara College has a full-time enrolment of more than 10,000 students from over 100 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is ranked Canada’s No.1 research college. Learn more at niagaracollege.ca.
 
Media inquiries, please contact:
Julie Greco 
Communications Consultant 
905-328-2532 
[email protected] 
 
 

The post Wine vs. beer: Friendly student rivalry revs up for Caps, Corks and Forks Feb.  22 appeared first on Niagara College.

This February, Niagara College will once again be opening its doors to job seekers and employers alike at the College’s largest career event of the year.

Hosted by NC’s Career and Co-op Services department, NC’s Career Fair will take place from 10 a.m. to 3 p.m. on Feb. 3 and 4 at the Daniel J. Patterson Campus in Niagara-on-the-Lake and on Feb. 5 and 6 at the Welland Campus and is open to all NC students and alumni.

With more than 2,000 NC students and recent alumni job seekers expected to attend the Career Fair, participants are encouraged to make the most of this opportunity by handing out resumes, networking with potential employers, connecting with hiring managers and discovering what jobs are available in their intended field.

“Students and recent alumni are encouraged to take advantage of the opportunity to connect face-to-face with potential employers,” said Christina Farow, Director, Academic Advising and Career Services, Welland Campus. “In today’s digital age, job applicants don’t always get the chance to meet employers in-person. The NC job fair is a great way for job seekers to boost their confidence as they build connections while exploring the local job market.”

More than 100 employers are registered to attend this year’s event and are looking to recruit full-time, part-time, co-op and seasonal positions.

For a list of participating employers, the positions they are hiring for and the date(s) and campus location(s) they will be attending, visit: www.niagaracollege.ca/careerfair/employer-list/

“NC’s Career Fair is a chance for employers to meet and recruit top talent in from a pool of accomplished students and recent alumni,” said Dina Fox, Director, Academic Advising and Career Services, Daniel J Patterson Campus. “It also gives job seekers the ability to learn more about a company’s vision, culture and values as they explore various career options and opportunities.”

In preparation for the Career Fair, Career and Co-op Services has been offering a variety of sessions and workshops designed to help NC students feel prepared to meet with potential employers. Through Career and Co-op Services, students have access to resume clinics, mock interviews, networking for career fair success and much more.

“We encourage students to prepare in advance and develop a plan of action for their career fair experience,” shared Farow. “This means taking advantage of the services offered to them through Career and Co-op Services to ensure they are putting their best foot forward when meeting with potential employers.”

For full event details, visit the Career Fair website.

Career and Co-op Services

Throughout the year, NC’s Career and Co-op Services department offers students a full suite of employment services, including job search resources and coaching, resume and cover letter reviews, interview practice, and workshops. The department also supports NC alumni and helps to connect employers with students seeking part-time, seasonal, or co-op work experiences, or new graduates seeking employment. Employers can visit mycareer.niagaracollege.ca for information on how to post an opportunity or to find out more about how the Career Services team can support their hiring needs.

Niagara College has a full-time enrolment of more than 10,000 students from over 100 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is ranked Canada’s No.1 research college. Learn more at niagaracollege.ca.

Media inquiries, please contact:
Courtney De Caire
Communications Consultant
289-407-8298
[email protected]

The post Niagara College’s annual Career Fair returns this February appeared first on Niagara College.

NC recognized for helping its employees discover their passions

When it comes to being a workplace for its employees, Niagara College earned top marks.

For the third year in a row, NC was recognized as one of Hamilton-Niagara’s Top Employers, a competition that recognizes and celebrates local employers that lead their industries in offering exceptional places to work.

“Our recognition as a Top Employer is made possible by the unwavering commitment of our employees to the success of our students,” said NC President Sean Kennedy. “Our remarkable faculty and staff embody the welcoming, passionate, trailblazing and student-focused characteristics that make Niagara College such a special place to learn and to work.”

The Top Employer evaluation criteria that apply to NC include: workplace, work atmosphere and social, health, financial and family benefits, vacation and time off, employee communications, training and skills development, and community involvement.

In the article in The Hamilton Spectator, Niagara College was recognized for its robust support for employee professional development and advancement through learning.

Niagara College earned a top employer designation because of our exceptional maternity and parental leave salary top-up benefits, retirement planning assistance and generous contributions to a defined benefit pension, and variety of food options on campus.

NC employees enjoy a comprehensive set of benefits, competitive compensation packages, exceptional maternity and parental leave salary top-up benefits, retirement planning assistance and generous contributions to a defined benefit pension.

In a recent survey, employee engagement at NC continues to be among the top 10 per cent of post-secondary institutions surveyed by Talent Map.

The College employs over 2,100 full-and-part-time employees in a variety of roles, including faculty, staff, administrators, and counsellors and student support staff.

Niagara College has a full-time enrolment of more than 10,000 students from over 100 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is ranked Canada’s No.1 research college. Learn more at niagaracollege.ca.

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Media inquiries, please contact:

Jessica Torok
Communications Consultant
Niagara College
[email protected]
905-932-1520

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