Niagara College is ready to welcome over 2,000 new students to begin their studies at the Welland and Niagara-on-the-Lake campuses this month.
Winter term 2020 will kick off with orientation activities on January 3 for new students, followed by the start of classes on January 6. A variety of orientation activities will continue into January as part of ‘Frost Week’ designed to introduce students to both the academic and social aspects of college life, organized by the Centre for Student Engagement and Leadership (CSEL), the Niagara College Student Administrative Council (NCSAC), Athletics and Recreation, and the International division.
“We’re ready to extend a warm Niagara College welcome to our new students as they embark on an exciting journey into applied learning,” said President Dan Patterson. “Our students come from all over Canada and abroad to study with us, and we’re proud to show them how the college experience at NC is second to none.”
“Orientation lays the foundation for our students’ success by being a positive start to their Niagara College journey,” said Shari Walsh, associate director of Engagement, Advising & Career Services. “Our programming is designed to help students feel comfortable with their programs, checking important items off their to-do list, and connecting with their professors and other students.
“The goal of Orientation is to provide support and information to our new students without it being completely overwhelming.”
On January 3, new students will take part in a variety of engaging programming for a smooth transition to college life, beginning with a welcome at 9:30 a.m. with hot beverages and fruit at both campuses.
Program information sessions kick off the day, offering students the opportunity to find out more about their academic programs, get a head-start on the curriculum and meet faculty and their fellow peers. Sessions will be held at both campuses from 10 – 11:30 a.m.
Co-op information sessions will take place from noon – 12:30 p.m. MyNC help tutorials – to learn how to navigate the college’s portal for grades, fees, admissions and timetables – will be offered at both campuses from noon – 2 p.m.
Students can drop-in to the Checklist fair at the Welland Campus (Learning Commons) and the NOTL Campus (Cafeteria) from 11:30 a.m. – 1 p.m. to learn about the many services available to students on- and off-campus. Student card pick-up will also be available on a drop-in basis at the fair between 11:30 a.m. – 4:30 p.m.
Events continue throughout Frost Week with a Paint Party Pub Night (Jan. 7 @ 9 p.m. in NOTL), NC Knights varsity basketball games (Jan. 10 in Welland, men’s @ 6 p.m., women’s @ 8 p.m.), Winter Wonderland with a giant inflatable igloo and glowing swings (Jan. 14 from 3 to 8 p.m. in Welland), and the beloved ‘SACafellar Square’ skating rink (Jan. 15 and 16 from 12 to 8 p.m. in NOTL).
In addition to college-wide orientation, the College’s International Division will present International Student Orientation from Jan. 2-4 including, information sessions, fairs and a visit to Niagara Falls.
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.
http://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.png00cms009adhttp://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.pngcms009ad2020-01-03 09:15:252020-01-03 09:15:25Niagara College set to give a warm winter welcome to new students this term
A corporate gift to Niagara College’s School of Business will enhance opportunities for students while helping small- and medium-sized enterprises increase productivity.
RBC Foundation has announced $150,000 – pledged over a three-year period – to support NC’s Productivity Innovation Lab (PiLab). The gift was funded through RBC’s Future Launch, a 10-year $500-million commitment to help Canadian youth prepare for the jobs of tomorrow.
“We’re excited to be working with Niagara College to help bring RBC Future Launch to life,” said Steve Nixon, regional vice president, Niagara Market, RBC. “We have a responsibility to prepare young people for the opportunities and ambiguities of the future. RBC Future Launch is a decade-long commitment to helping Canadian youth prepare for the jobs of tomorrow.”
“The ability to grow and adapt has improved here in the Niagara region thanks to the RBC Foundation’s significant investment in Niagara College,” said Steve Hudson, senior vice-president, Academic and Learner Services, Niagara College. “RBC’s support is a testament to the unparalleled experiential learning we offer our students, and will open the door to even more opportunities for them to assist SMEs seeking to enhance productivity and innovation.”
Launched in 2013, PiLab offers a framework to help small- and medium-sized businesses achieve sustainable productivity gains while providing valuable experiential opportunities for students within NC’s School of Business and Management Studies. Through PiLab, students assist SMEs with industry research, technology adoption and idea testing to support productivity challenges, business strategy, branding, and innovation.
“Working at PiLab offers students a whole different level of experience,” said Dawit Eshetu, associate dean, School of Business. “While our students have done course-based research before, at PiLab they are elevated to a consultant role as industry solution-seekers.”
Since PiLab was launched in 2013, it has assisted 10 small businesses while it has provided 15 students with work experience, and engaged 75 students from the School of Business and Management Studies.
Eshetu noted that RBC’s gift will boost PiLab’s outreach significantly during the next three years. It is expected to create up to 30 part-time paid positions for students, who will gain experience working directly with clients, and help to create new course curriculum and workshops to expand opportunities for other Business students. About 300 Business students are expected to work on PiLab projects during the next three years, thanks to RBC Foundation’s gift.
Funds will also support students working on PiLab projects through mentorship and seminars focused on research, communication, problem solving, and data analytics, specific to the projects at hand; and will ensure that faculty are trained in the latest technological advances. Local RBC employees will also participate as guest speakers and mentors for students.
“The partnership with RBC allows us to create more practical learning and networking opportunities that create much-needed workplace skills such as critical thinking, problem solving, digital competencies and teamwork,” said Eshetu. “It also helps us build our capacity to provide additional quality experiential opportunities through projects which involve students directly with industry partners.”
News of RBC Foundation’s gift was applauded by students Adam Sheridan and Stephen Moss who work as student consultants for PiLab while studying in Bachelor of Business Administration (International Commerce and Global Development) program. Currently working on a project for a Toronto-based startup company, Sheridan and Moss are developing a plan to incorporate the project work for their client into a classroom project for second-term students in the International Business Management graduate certificate program. The pilot project will kick off in January and the results will be presented to the client in April.
“Working with PiLab has truly been enriching. It has provided me with hands-on experience working with clients, as well as mentoring, working with other students on projects in almost a managing role, as we liaise with them and our clients,” said Sheridan. “I’m excited that even more students in our program will benefit from this experience through RBC Foundation’s gift.”
“For me, working at PiLab has really opened my eyes to future opportunities,” said Moss, a lifelong Niagara resident. “I have a two-year-old daughter at home now and I want to make her proud.”
Recent industry partner Borgo Contract Seating applauded the assistance it has received through NC’s PiLab. PiLab assisted Borgo with implementing 5S and setting the building blocks for its lean management system. More recently, from 2015-2018, the company also worked with PiLab on a project which focused on researching and understanding the landscape of classrooms of the future.
“Being able to work with young bright minds along with well-informed professionals was the perfect fit,” said Lucas Spassiani, vice-president of Borgo. “Their hands-on approach helped us put in a system that works to meet our specific needs and they have left us with the tools to train future employees, effectively and easily.
“We couldn’t be happier with the outcome and look forwarded to our future projects.”
Niagara College’s School of Business and Management, prepares students for a wide variety of industries spanning from accounting to marketing, human resources, international business, and more. Diploma, certificate and two four-year degree programs are taught by professors with significant expertise in their field and reflect NC’s commitment to providing students with hands-on learning opportunities through internships and placements. Visit niagaracollege.ca/business/.
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.
PHOTO ABOVE:
Representatives from RBC joined representatives from Niagara College on December 12 to announce RBC’s gift. Pictured from left: David Day, VP, Commercial Financial Services, Niagara Market, RBC; Mark Parker, professor, Niagara College; Adam McInnis, VP, RBC Dominion Securities, Niagara Market; Fiona Allan, associate VP Academic Services, Niagara College; Steve Hudson, senior VP, Academic and Learner Services, Niagara College; Steve Nixon, regional VP, Niagara Market, RBC; Adam Sheridan, Niagara College student and PiLab consultant; Stephen Moss, Niagara College student and PiLab Consultant; and Dawit Eshetu, associate dean, School of Business, Niagara College.
http://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.png00cms009adhttp://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.pngcms009ad2019-12-17 11:51:362019-12-17 11:51:36RBC Foundation injects funding into NC School of Business for productivity innovation
It’s easy to embrace the spirit of gift giving this season with so many fabulous finds at Niagara College.
Whether you’re aiming to please the loved ones on your list, or sprucing up your home for the holidays, there are plenty of festive items on campus to choose from.
Shopping on campus isn’t only convenient; the Learning Enterprises offer a variety of unique, made in Niagara products while proceeds from sales support student learning … gifts that keep on giving!
So dash over to these on-campus gift hot spots below to wrap up your holiday shopping!
Greenhouse/ Benchmarket
Decking the halls isn’t complete without beautiful college-grown poinsettias – and they make wonderful gifts too. Look no further than the NC Teaching Greenhouse (NOTL) where they are available in a variety of sizes and colours.
Six-inch red, white, pink and multicolour poinsettias are available for $7.99 each with $1 from each sale donated to the College’s United Way campaign.
Branching out to bigger blooms? Ten-inch beauties pack a punch and are available for $17.99 apiece. Or if tiny blossoms are more your style, opt for four-inch poinsettias for $4.50 or adorable minis for $4.
A visit to the Greenhouse isn’t complete without swinging by Benchmarket. Attached to the Greenhouse – and just steps from the Teaching Brewery – Benchmarket is the perfect go-to for gift seekers. Browse the shelves for an assortment of items that make great gifts and stocking stuffers – from handcrafted soaps and teas to jewellery and other student-made products sure to please.
Did you know that jolly ol’ Saint Nick is the patron saint of brewers? Brewmaster Jon Downing his crew at the Teaching Brewery (NOTL) sure do, and they’ve brewed up a fine collection of holiday beers in the spirit of the season.
Rudolph’s Red Nosed Ale has returned to bring its glow to the stormiest of winter nights. Enjoy a 2019 Rudolph’s Red Nosed Ale – a winter warmer brewed with oats, biscuit malt and wheat malt to give a Christmas cookie character. Or opt for the 2018 Rudolph’s Black Nosed Ale, which was aged for a year, to make a very smooth, dark winter brew.
Searching for a piquant pint? The 2019 Spiced Rudolph’s has all the same characters as its red-nosed kin but with added cinnamon, nutmeg and allspice.
Dreaming of Christmas across the pond? Choose a Weihnachtsbier – which means ‘Christmas beer” in German. The 5.5 percent ABV German lager is available in kegs and cans.
Insider’s tip: Weihnachtsbier will also be released on cask exclusively at Silversmith Brewing Company, during the week of Christmas, as part of Silversmith’s weekly cask offerings from the NC Teaching Brewery.
Craft beer lovers on your list will love the multiple-award-winning Butler’s Bitter or popular brews from its Beer 101 series. For those always looking for unique finds, tap into a variety of innovative Small Batch brew selections created by Brewmaster students.
For those who have been extra nice this year, it may be the perfect time to get drafted to the Growler Club. Memberships include a growler filled with specialty brew (pick-up only), tasting notes and recipes for food pairings emailed monthly, exclusive access to specialty brews two weeks prior to their general release, complimentary beer tastings with growler refills, a 25 percent discount on merchandise, discounted or complimentary rates to brewery events, and more. Visit ncteachingbrewery.ca/growlerclub/.
Treat the foodies on your list to a dining experience at the award-winning Benchmark restaurant (NOTL) where they can enjoy food wine and beer prepared and presented by students.
Benchmark gift cards are available in any denomination, so they fit any budget. Stop into the restaurant or call 905-641-2252 ext. 4619.
Benchmark has also teamed up with the Teaching Winery to offer Wine and Dine holiday packages. A $100 package includes a $50 Benchmark Gift Card, two bottles of VQA wine, a $10 Brewery Gift Card, Complimentary Tasting Card. Or upgrade the above package with a $100 Benchmark gift card instead, with all the same extra goodies, for $150.
The Wine Visitor + Education Centre (NOTL) is a one-stop shop for wine, spirits and cider made at NC.
Take advantage of a Holiday Wine Sale with 15 percent off all wine purchases until December 31. Browse the shelves for an assortment of wines made by Canada’s first and only commercial teaching winery.
A variety of gift baskets are also available at the WVEC, for less than $50 and less than $100.
For entertainers, Holiday Wine Cases of featured wines are now 20 percent off (must purchase full case).
Cider enthusiasts will love the new Small Batch holiday cider launched by the NC Teaching Winery: Montmorency Cherry Cider. Multiple-award-winning Cider 101 is always a hit with sippers and judges alike – it recently picked up another gold at the U.S. Cider Championship,
Make spirits bright with a bottle from the NC Teaching Distillery. Special Cocktail Gift Packs are available at the WVEC.
Wine lovers will raise a glass to a NC Wine Club membership. Members enjoy carefully selected VQA wines crafted by the Teaching Winery’s professional winemaker Gavin Robertson. Two bottles are delivered each month, along with wine tasting notes and food accompaniment suggestions with each shipment. Members also receive complimentary tastings at the WVEC Tasting Bar, 25 percent off non-wine merchandise and experiences, invitations to exclusive club member events and early access to wine education seminars. To sign up visit:
Bonus: free gift-wrapping is also available at the WVEC!
You can’t go wrong with a gift card which can be redeemed for any purchase of wine, beer, cider or spirits at NC’s Teaching Brewery retail store or Wine Visitor + Education Centre. Cards featuring either wine or beer graphics are available.
Over at the Welland Campus, giving is always in style at the Teaching Salon, where NC Hairstyling students keep public clientele perfectly coiffed, ready for any celebration.
For those on your list who say ‘yes to the tress,’ hair products can make great gifts or stocking stuffers. A variety of Christmas gift packages are available.
http://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.png00cms009adhttp://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.pngcms009ad2019-12-13 13:31:022019-12-13 13:31:02Stock up on holiday gift items at NC and support student learning
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.
http://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.png00cms009adhttp://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.pngcms009ad2019-12-09 12:55:172019-12-09 12:55:17Silversmith Brewing rolls out weekly cask beer crafted by Niagara College Teaching Brewery
Paramedic students (from left) PParamedic students (from left) Shyann Woods, Eric Vangoch and Nathan Wise lend a hand at the Hope Centre food bank. They are pictured with NC clinical supervisor Nate Alaimo (back right) and Hope Centre staff Shannon Munro and Gina Couldery.
A food bank or a community lunch program may not be typical training grounds for aspiring paramedics, but Niagara College has launched a new initiative to do just that for its Paramedic students in an effort to add empathy and other ‘soft’ skills to their tool kits.
From helping with meal prep to stocking food bank shelves, second-year Paramedic students have been working shifts at the Hope Centre in Welland, which serves some of the most vulnerable citizens in the area. The experience has been part of their clinical placement course since September. All 50 students enrolled in the course are required to complete two three-hour shifts at the Hope Centre: one assisting with the community lunch program, and another at the food bank.
In addition to experiences that help to improve their technical or ‘hard skills’ such as ride-outs in ambulances with Niagara Emergency Services, the new initiative aims to help students build ‘soft skills’ like empathy, compassion and communication. It also serves to teach them the value of community service, and help them become more comfortable with clients from vulnerable populations such as those who experience poverty and homelessness, mental illness or addictions.
“This is truly a lesson in humility for our students,” said Community and Health Studies dean Carolyn Triemstra. “Paramedics can be challenged in the field, particularly when working with clients from vulnerable populations. Through this new initiative, our students gain experience with vulnerable populations before they enter the field, while enhancing their ‘soft skills’ that are valuable to being a paramedic.”
Clinical supervisor Nate Alaimo noted that the new initiative was launched as a response to a recent shift in the types of calls paramedics have been responding to.
“While we were typically used to responding to calls at a person’s house, a lot of paramedicine has recently turned to mental health and to the vulnerable populations who don’t have houses, don’t have food, or the options of many of the services we take for granted,” said Alaimo. “By working with some of the more vulnerable populations, our students are learning to be empathetic, be compassionate and really be able to understand the differences in peoples’ lives, and where they’re coming from.”
Niagara EMS system transformation project lead Karen Lutz-Graul, who is also the commander of quality assurance and performance standards, noted the need for such training.
“The addition of this new initiative in paramedic education aligns with the transformative changes occurring within Niagara EMS and across the field of paramedicine as a whole, which are aimed at ensuring all those that we serve are provided care that is holistically able to better treat those in our community who may be vulnerable or have social inequities,” said Lutz-Graul. “Ensuring that future paramedics have the skills and training to provide this care is crucial to their future careers as paramedics within our community of service providers.”
At the Hope Centre’s Community Lunch program – which serves a hot lunch at noon for to up to 80 people Monday to Friday – students assist with tasks like food preparation, cleaning and serving; while at the food bank – which averages about 30 clients per day – they help stock shelves and assist clients with their grocery lists. When they aren’t needed to complete tasks however, students focus on mingling with clients.
Shannon Munro, fund development and community coordinator at the Hope Centre, said that the students’ contributions have been invaluable – not only as needed extra hands to assist with the delivery of the Centre’s services but in their client interactions.
“It’s a two-way street with what’s learned and gained between our clients and the students,” she said. “There can be a lot of barriers between the vulnerable population and people in uniform, and this is a good opportunity for our clients to become more comfortable with them.”
“Our clients build trust talking to the Paramedic students,” said Gina Couldery, food services coordinator. “They’ve been very interested in the students who have been coming here every week.”
Students noted they value the experience they are gaining. Nathan Wise believes it will improve the kind of paramedic he will be. “To be the best patient advocate, we need to feel like we’re on the same team to better connect with and treat patients,” he said. “I think it’s important for us to knock down those barriers that divide us, like socioeconomic status, and just be able to connect with people.”
Shyann Woods valued the experience of interacting with clients. “It gave me insight into how other people live that I wouldn’t normally have been around,” she said. “Having conversations, asking people who they are and what they’ve done, it was simple – just like having a conversation with a friend.”
Eric Vangoch believes that learning about the process of using a food bank and what it means for clients will help him and his classmates remain judgement-free as paramedics.
“The big thing for me was to gain a sense of what the clients go through on a daily basis and what it takes for them to feed their family – the humility it takes,” he said. “The more we know about our clients and what they go through daily, why they’re in the position they’re in, it gives us a better idea when we’re responding on the road.
“People are in these positions for a reason and that reason may not be in their control, so why would we make a judgement about that, or provide any lesser form of care because of their situation?”
Additional community experience
As part of their clinical placement class, Paramedic students also complete shifts assisting seniors at the South Niagara Health and Wellness Centre (SNHWC) and Community Support Services of Niagara (CSSN).
At CCSN’s Welland, St. Catharines and Niagara Falls locations – all Niagara Regional Housing sites – students assist with a Wellness Supportive Living program. They interact with senior clients/tenants at coffee and breakfast programs, engage in conversations and provide one-on-one attention.
“We are challenged with time and resources to have meaningful one-on-one conversations with all clients while delivering a variety of both congregate dining and social/recreation programs in a group setting,” said CCSN executive director Carolyn Askeland. “The students have allowed CSSN to ensure that those clients with the greatest need are provided with a dedicated individual to listen and engage in conversation. In addition, it has allowed CSSN staff to give attention to our ‘well’ clients who are sometimes overlooked within the busyness of day-to-day operations.”
At the SNHWC, students assist with the wellness component of the Ambulatory Rehab program – geared to helping older adults – and practice their hard and soft skills. They take blood pressure and vitals on clients and work on their communication skills by participating in health education sessions and exercises alongside clients.
“Students are provided opportunities to work among a team, problem solve, and practice different communication strategies, all essential skills needed to be successful on the job,” said SNHWC wellness resource coordinator Jenn Bandi. “Our clients love the opportunity to interact with the students and learn about their field of study and future aspirations.
“In turn, our clients get the most current information in the field and practical strategies to manage their health.”
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.
http://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.png00cms009adhttp://donate.niagaracollege.ca/wp-content/uploads/2015/04/ncc-campign-logo-300x138.pngcms009ad2019-12-04 09:32:402019-12-04 09:32:40Niagara College builds empathy into Paramedic program training
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.
Michael Wales Communications Manager
Office: 905 641-2252 ext. 7773
Cell: 905 328 4101 [email protected]
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They’ve each built successful careers in their own respective fields – a corporate chef, a filmmaker, a professor, a CEO, an athletic trainer, an entrepreneur, and a hotelier. Together, they are now among a select group of Niagara College alumni to enter the provincial spotlight as prestigious award nominees.
Niagara College has nominated seven members of its alumni community for 2019 Ontario Premier’s Awards. Presented annually by Colleges Ontario, the annual Premier’s Awards celebrate the outstanding contributions of college alumni in Ontario and throughout the world. Awards are presented in seven categories: Apprenticeship, Business, Community Services, Creative Arts and Design, Health Sciences, Recent Graduate, and Technology.
Apprenticeship – Todd Clarmo (Milton) corporate executive chef, Charcoal Group of Restaurants (Burlington), and graduate of NC’s Chef Apprentice program (1986);
Business – Tim Hansing (Thailand), founder and CEO of Red Planet Hotels, and graduate of NC’s Hotel and Restaurant Administration program (1987);
Community Services – Kevin Rempel (Toronto), founder and CEO, The Sledge Hockey Experience, and graduate of NC’s Event Management (2009) and Business Administration Marketing (2005) programs;
Creative Arts and Design – Christopher Bessette (Niagara), writer, producer, director, New Reformation Pictures, and graduate of NC’s Broadcasting – Radio, Television and Film program (1984);
Health Sciences – Sarah Moore, PhD (Maple Ridge, British Columbia), full-time professor, Douglas College, and graduate of NC’s Therapeutic Recreation program (2003);
Recent Graduate – Matrixx Ferreira (Niagara) founder and CEO, Iron Performance Center, and graduate of NC’s Exercise Science program (2015); and
Technology – Sandro Perruzza (Oakville) CEO, Ontario Society of Professional Engineers, and graduate of Environmental Management program (1995).
“We are pleased to nominate these outstanding members of our alumni community for Premier’s Awards and are immensely proud of their achievements,” said Niagara College president Dan Patterson. “Our 2019 Premier’s Award nominees are a testament to how Niagara College graduates are contributing to every sector of the economy and are making their mark in the Niagara region, across Canada, and around the world.”
Nominations were submitted from each of Ontario’s 24 community colleges, with 118 nominees overall for the 2019 awards. Nominees will be celebrated and winners will be announced at a gala event on December 2, as part of the Colleges Ontario Higher Education Summit in Toronto.
Over the years, several Niagara College alumni have been recognized with Premier’s Awards, including:
2014 winner Royal Canadian Navy Capt. Rebecca Patterson (Nursing grad, 1987);
2012 winner David Pratt (Greenhouse Technician grad, 2007);
2011 winner Jerry Howell (Computer Engineering Technology grad, 1988);
2008 winner Jordan Harris (Winery and Viticulture Technician grad, 2004);
2003 winner Heather Kilty (Social Welfare Worker grad, 1969); and
1995 winner Carol Alaimo (Journalism-Print grad, 1984).
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.
Emily Jeanscalzo creates a faceless doll in memory of her aunt at the Welland Campus Workshop.
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.
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Third-year CRNC department heads (from left) Ryan Szeideman (music director), Olivia Palermo (program director), Al Johnson (production director), and Shimpei Adachi (marketing/promotions) are ready to Rock Around the Clock on November 28-29.
Bring on the caffeine and pump up the volume; a group of Niagara College Broadcasting students are ready to Rock Around the Clock for a worthy cause.
On November 28-29, a group of more than 20 students from College radio station CRNC The Heat, who are enrolled in the Broadcasting – Radio, Television and Film program, will continue the NC tradition of hosting the annual 24-hour Rock Around the Clock radiothon. Students have dedicated this year’s event to raising funds for Niagara College Student Administrative Council’s Nourishing Minds program, which provides grocery gift cards to students who need them.
Beginning at noon on November 28 and running straight until noon on November 29, the radiothon will feature specialty shows and various music genres. Third-year Broadcasting student Olivia Palermo, program director for CRNC, said that she – along with the station department heads – will stay awake for the duration of the 24-hour event, and noted that there will plenty of games and food to help the participating students power through.
“This event is the perfect blend of giving and receiving,” said Palermo. “Not only do we get to give back to our community, but we have the chance to do what we love, and gain skills for our future in radio broadcast.”
Broadcasting professor Bruce Gilbert noted the initiative provides students with a valuable opportunity to manage and participate in a typical radio fundraising event.
“Radiothons are truly experiential learning,” said Gilbert. “More importantly though, it’s a chance for BRTF students to give back a little to the College community by raising money for the Nourishing Minds program.”
NCSAC president Tom Price noted that the importance of the Nourishing Minds program, as well as the Rise and Shine Breakfast program which provides a free meal to students Tuesday and Thursday mornings. An average of 240 students use the program each Tuesday and Thursday.
“The radio students in the BRTF program hosting the 24-hour Rock Around The Clock in support of NCSAC’s Nourishing Minds program is the epitome of the ‘Niagara College DNA.’ They are an inspiration to their fellow classmates in motivating students to help students,” said Price. “The Nourishing Minds program is vital to the retention and success of all Niagara College students, as is the Rise and Shine Breakfast program, and the grocery store gift cards address and endeavor to reduce food insecurities.”
During the radiothon, students will be stationed near The Heat studio at the Welland Campus (beside International in the Simcoe foyer) where they will collect cash donations for Nourishing Minds.
“We understand college students can’t afford a big donation, we just want to help as many students as we can,” said Palermo. “If every student gave a dollar or two, we could certainly make an impact.”
The event also marks a ‘changing of the guards’ at CRNC. It is staffed by the current department heads at the College radio station, with support from the incoming group who will officially take over in the new year. On-air duties will be covered by students who host weekend specialty shows.
Tune into Rock Around the Clock by listening to CRNC online at crnc.ca.
CRNC The Heat is the campus radio station for Niagara College. Located inside Niagara College’s Welland Campus, The Heat is on-air 24/7. Listen for music, news and information, all presented by Broadcasting – Radio, Television and Film students.
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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Tastes like gold! Meet NC’s latest award-winning ciders: Cider 101 and Brut Cider.
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.”
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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