NC students took home eight medals including silver in 3D Digital Game Art.

Gold. Silver. Bronze.

All three went to Niagara College Hairstyling program students at this year’s Skills Ontario competition May 5-7 in Toronto.

Isabella Bloom of Fonthill, Emily Smolko of Mississauga, and Harmony Beaudry of Grimsby wowed judges with their mastery of three looks: a long hair updo, cornrows on textured hair, and a colour and cut.

“What an accomplishment to have all three of our competitors make the podium,” said NC Hairstyling professor Joe Abbruscato. “I’m very proud of our students whose long hours, hard work and discipline has paid off.”

What’s more, eight students in the Schools of Media, Trades and Technology earned medals, including Bianca Dizio of St. Catharines who won silver in 3D Digital Game Art.

“This is a significant accomplishment for the Schools of Media, Trades and Technology, showcasing the individual talent of our students and the strength of our programs,” said NC’s Dean Leo Tiberi. “A special thanks to all of our faculty and staff for their dedication, enthusiasm and support, going above and beyond as coaches for student competitors, and, no doubt, contributing to their success.”

Bloom, who is in her first year at NC, will advance to nationals in Regina, May 28 to 31, competing against the best and brightest from across Canada.

And it won’t be the first time. Bloom competed as a student at Notre Dame College School in 2024, placing fourth at nationals in Quebec.

Bloom never planned on becoming a hairstylist – it just kind of happened. In high school, she was moved out of an Italian class and into hairstyling where she discovered her talent.

Bloom was excited to share the podium with her classmates.

“I was glad because I’ve spent so long with them training that I was so happy we all got to compete together and place together.”

Beyond winning gold at nationals, Bloom aspires to work runway shows and competitions, citing her work with Canada’s Got Talent as part of NC’s Hairstyling program with preparing her to work under pressure.

“I’m training almost every day,” said Bloom. “I’m ecstatic and I want to go further than this.”

“Watching them grow throughout the program has been such a rewarding journey,” said Hairstyling professor Samantha Dowty, who will accompany Bloom to compete in Saskatchewan. “Their professionalism, creativity, and positive attitudes truly shone on the competition floor.”

Silver medalist Smolko, who hopes to work at a salon doing event styling, spent weeks preparing both in and out of the classroom to recreate the looks presented, for the first time, on competition day.

“Competing in the hairstyling competition was definitely a stressful but incredible and rewarding experience,” said Smolko. “Niagara College has helped me work towards this by providing me with the foundation of my knowledge of hairstyling which I can take with me and expand upon, and by providing me the opportunity to compete at Skills Ontario and work under pressure.”

Silver medalist Dizio, in her third year of the joint NC-Brock University Bachelor of Arts (Honours) Game Design program felt prepared to do her best at Skills.

“Our program and the courses within it prepare us so well for the industry and this competition is just a testament to all the work and care that goes in from the instructors at Niagara College to ensuring that us, the students, have all the tools we need to succeed,” said Dizio. “Winning wasn’t my goal, I just wanted to be proud of what I made.”

Dizio sought the joint Game Design program to turn her creativity and passion for art into an in-demand career.

“Going into this program I knew nothing about Game Design,” she said. “I was a traditionally trained artist and all I knew was that I wanted to use my creativity for something.”

Despite earning a place on the podium alongside the best emerging artists in the province, Dizio originally “despised” 3D art.

“Our instructors were so patient and created a very open environment that encouraged us to find our passion and gave a lot of freedom to explore which helped me fall for this medium,” said Dizio. “I’m so glad this program gave me the opportunity to compete at Skills Ontario.”

Niagara College winners at the 2025 Skills Ontario Competition

Gold	Hairstyling (S/PS)	Isabella Boom
Silver	3D Digital Game Art (PS)	Bianca Dizio
Silver	Hairstyling (S/PS)	Emily Smolko
Bronze	3D Digital Game Art (PS)	Abbygale Critelli
Bronze	Hairstyling (S/PS)	Harmony Beaudry
Bronze	IT Network Systems Administration (S/PS)	Caleb Simoneau
Bronze	Metal Fabricator – Fitter (PS)	Jonas Kazakevicius
Bronze	Precision Machining (S/PS)	Adam Cameron

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 ranked Canada’s No. 1 research college. Learn more at niagaracollege.ca.

– 30 –

Media inquiries, please contact:

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

The post A cut above the rest: Niagara College Hairstyling students sweep the podium at Skills Ontario appeared first on Niagara College.

For more than two decades, Chef Riley Bennett has gone the distance to harness the art of his craft in an ever-changing culinary scene – from his family farm and café in the North Okanagan, British Columbia, to classrooms and kitchens across Canada and around the world – now he’s ready to lay it all on the table for his one-evening-only Benchmark takeover on April 24.

The Chef Professor will be the next headliner for A Chef’s Journey, a popular Niagara College dinner series which celebrates its extraordinary roster of academic chefs. Events feature different College chefs who share their journey with guests through specially curated menus inspired by their personal and professional lives with dashes of storytelling sprinkled throughout the evening.

“The theme is to show food through the eyes of creativity and innovation,” said Bennett. “I will attempt to elevate the guests’ senses while they can relax and enjoy the evening with a few surprises along the way.”

His menu will focus on Canadian ingredients as well as some global flavours, paired with wines from the unique terroir of his home province in British Columbia and current home in Ontario.

“Each dish bears a personal narrative, a story of an individual, an event, or an intangible that has profoundly impacted my career,” said Bennett. “My menu will traverse various pivotal moments in my professional journey, progressing in harmony with the courses that will be presented.”

His first course, for example, will be a Singaporean Chili Crab, reminiscent of flavours from his time competing in the Food Hotel Asia competition in 2002, as well as his experience working at the Sooke Harbour House on Vancouver Island where he had the opportunity to learn from chefs from across Canada.

“My time at Sooke changed my perspective of flavours and combinations I learned from the Chef at the time Edward Tucson,” said Bennett. “This dish is a play on multiple elements and stories that blend during that period in my career.”

Bennett’s culinary journey began at a young age. He grew up in a small town of 500 people, in Falkland, British Columbia, where they raised chickens, lamb and pigs on the land. His mother’s 60-seat café was a fixture of his youth and remains in the family to this day – currently owned by his twin brother, who also became a chef.

“My first job was slicing pepperoni and salami for pizzas at 11 years old and made $2 per hour; the first time I assisted butchering a pig was at 13,” he recalled. “I then worked as a server, dishwasher and then as one of the cooks during parts of elementary school and high school.”

One of his high school chef instructors encouraged Bennett to pursue a culinary education and, at the age of 18, he moved to Calgary to attend the Southern Alberta Institute of Technology. There, he was introduced to the world of culinary competitions and quickly became a medal winner, earning gold at Skills Alberta.

In 2002, Bennett was accepted for team training at the Food and Hotel Asia competition which brought him to Singapore for two years. He returned to Canada as part of a team with two golds, two silvers and title of the world’s best apprentice team. During this time, he also worked at The Westin Hotel Calgary.

Bennett’s drive for knowledge led him to earn an MBA in Sustainable Commerce and the designation of Certified Chef de Cuisine, along with two interprovincial Red Seals in Cooking and Baking / Patisserie.

He spent five years at Mission Hill Family Estate Winery in the Okanagan, and worked his way up from Chef de Partie to Restaurant Chef in 2007. He also had a catering business and taught classes to engage youth.

For the past 14 years, Bennett has been dedicated to sharing his love for education, ingredients and business with future generations of cooks and leaders at Ontario colleges, while searching for the next phase of trends and innovations. He joined Niagara College as part-time faculty last year and he also currently teaches at the University of Guelph.

Now Bennett looks forward to showcasing his journey on April 24 and meeting guests from the community at the sold-out ticketed event. He embraces the opportunity to work with a dynamic team of staff, students and alumni at Benchmark. 

He will be joined by featured NC alumnus Chef Anthony Greco (Culinary Management 2008), Sous Chef at NC’s Benchmark restaurant. Greco (Welland) is a celebrated Niagara-based chef in his own right, who also joined NC staff last year, bringing over 20 years of experience from establishments including Mark Picone Culinary Studio, Zee’s Wine Bar & Grill, Deluca’s Wine Country Restaurant, Zest, Commisso’s Fresh Foods and Niagara Oast House Brewers (Brushfire Smoke and Patina Pizza).

“I feel truly honoured that Chef Riley asked me to be a part of his signature dinner,” said Greco. “Each signature dinner has been a memorable experience but this one is special because I get to step out of the kitchen and connect with the guests.”

The event’s featured alumni also includes Hunter Kangas (Winery and Viticulture Technician, 2012), who is Cellar Master at Blue Mountain Vineyard and Cellars – one of Bennett’s favourite B.C. wineries – who will bring select wines from the Okanagan Valley winery to accompany the multi-course meal.

Current NC culinary and baking students will have a chance to work alongside Chef Bennett, Greco and Benchmark’s team at the event. True to his interest in innovation, Bennett also plans to incorporate two student capstone projects from the College’s Culinary Innovation and Food Technology (Co-op) program into the evening – an upcycling project to reduce pineapple waste and a chocolate bar that is natural health product.

“I look forward to showcasing the achievements of students and alumni while sharing lessons and anecdotes inspired by my travels,” said Bennett. “My primary objective has been to refine my culinary skills and adopt innovative perspectives on food, integrating scientific principles, practical abilities and creative expression.”

A Chef’s Journey

Organized by NC’s trailblazing Culinary, Tourism and Beverage Studies division, A Chef’s Journey dinner series debuted at Benchmark in late 2024.

“A Chef’s Journey is a celebration of culinary artistry, community and the journeys that have shaped our talented chefs and alumni,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Each event creates meaningful connections between our College chefs, alumni, students and our community.”

The next event will feature Chef Professor Scott Baechler on May 8. The series will conclude for the 2024-2025 academic year with Chef Professor Oscar Turchi on May 22. Visit Eventbrite here.

A Chef’s Journey events are held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. They are supported by students and staff from the College’s Benchmark team led by Victor Oliveira and Chef Justin Downes.

Student Experience Scholarship Fund

Events support NC’s Student Experience Scholarship Fund, which launched simultaneously with the series late last year. In lieu of leaving a gratuity at Benchmark or a special event, guests are encouraged to donate to the fund, that creates scholarships for students within NC’s schools of Culinary Arts, Hospitality and Tourism, and Wine, Beer and Spirits.

Donations may be made by scanning a QR code displayed on menus or through an online donation form.

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 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 Benchmark spotlight shines on Chef Riley Bennett appeared first on Niagara College.

Budding brewmasters are ready to flourish their student-crafted beers at Niagara College’s upcoming craft beer festival.

To be held at the College’s Daniel J. Patterson Campus on April 11, Project Brew: Brews in Bloom will celebrate students from NC’s trailblazing Brewmaster and Brewery Operations Management program. Final term students cap off their studies by planning the event and crafting a variety of unique beers for guests to sample – some were made individually, and others in collaboration with other students or alumni from the program.

“This event is such a fantastic opportunity for the students to join both beermaking and event planning skills in a real-life experience,” said Victor Oliveira, Catering and Special Events Manager and Professor, Culinary Tourism and Beverage Studies. “It’s always so gratifying to see them enjoying their own success.”

School of Wine, Beer and Spirits Professor Alyssa Janssen also noted that Project Brew is a valuable learning opportunity for students.

“Each student has a key role in making this event a success, from the design phase, to building marketing strategies, to the day-of operations,” said Janssen. “They manage the entire event planning process, along with brewing all the beers showcased at the event. It’s a fantastic opportunity for the class to apply the skills they’ve learned throughout their time at Niagara College.”

Project Brew beers were personal for Charlie Pooley, who followed his passion for craft beer from Winnipeg to Niagara. He created an Extra Special Bitter, ‘Grandad’s Bitter’ hoping to impress his English grandfather with a version of his beer of choice. He also made a Belgian Blond Ale with added Rose Hip and Hibiscus Tea, inspired by a personal favourite, infused with a tea often enjoyed enthusiastically by his coworkers at Gather Tasting Room in his new hometown of Crystal Beach.

“The most rewarding aspect of Project Brew is simply making a beer and knowing that you feel confident in it, putting in all the effort you can, and having people experience the product that we made ourselves,” said Pooley. “I believe that having the individual who made the beer, explaining it to you while you get to try it is a great way to build connections and be engaged with the community.”

Pooley values the experience he is gaining through Project Brew – from promoting his products, to enhancing his public speaking skills – as well as the many takeaways from the program. In addition to beer production, he noted that he had an opportunity to expand his understanding of flavours and aromas for recipe creation, learn about sales and promotion, and plan an entire event for Project Brew.

“Essentially, we learned every single aspect of this industry,” said Pooley. “There are so many things I have learned … I 100% recommend it to anyone who is looking into this program.”

Brewmaster alumni Tanner Hinrichsen (Class of 2014), who is now Brewmaster for Saulter Street Brewery in Toronto, enjoyed brewing the Project Brew White IPA collaboration beer with current students and planned to return for the event on April 11.

“It was great to be involved and come back and brew at NC. The current graduating class was great to work with,” said Hinrichsen. “The last time I brewed there was roughly April 2014, so it was a cool experience to come back a decade later.”

Net proceeds from Project Brew will benefit the College’s Matt Soos Memorial Scholarship, in memory of Matt Soos, who graduated from the Brewmaster program in 2015. The scholarship was established by Railway City Brewing, and Muskoka Brewing, where Soos worked at the time of his passing, shortly after graduating from NC. The $4,500 scholarship is awarded every year at Project Brew to a student who brews the best beer.

The event is supported by the Soos family, to honour Matt’s passion for the craft beer industry. The Soos family is devoted to honouring Matt’s passion for creating uniquely flavoured quality beer.  

In addition to announcing this year’s scholarship winner, a People’s Choice Award will be presented at Project Brew; the winner will be determined by the beer earning the greatest number of guest votes. 

Project Brews to be available for sampling at the event include: Jasmine Tea and Orange Wheat Beer ‘Jo Bloom,’ Sweet Stout ‘Chocolate Salty Stout,’ Fruited Sour ‘Guava the Hutt,’ Extra Special Bitter ‘Grandad’s Bitter,’ Gose ‘Go Go Gozah,’ Belgian Blond Ale with Hibiscus ‘Hibiscus Royale,’ Amber Lager ‘Amber Knight,’ Witbier ‘Blooming Blanc,’ Imperial Stout ‘Imperial Storm Stout,’ Maibock ‘OurBock,’ American Pale Ale “Kvik Kveik,’ White IPA ‘Beer with No Name,’ American Lager ‘Fuungmaa,’ and Brut IPA ‘Pressed for Time.’

Spring-inspired dinner and dessert fare, made by students from the College’s School of Culinary Arts, will be available for purchase. The menu was designed by Benchmark Chef Justin Downes, in collaboration with the graduating Brewmaster class.

Floral arrangements from NC’s Teaching Greenhouse will also help bring the event’s ‘Brews in Bloom’ theme to fruition.

A limited number of advance tickets are available for Project Brew: Brews in Bloom ($35 plus tax) while supplies last via Eventbrite. The ticket price includes five beer tokens, a beer glass and an exclusive Project Brew giveaway. Additional tokens are available for purchase ($2 per token). Guests must be 19 years or older to participate.

Project Brew will be held on April 11, from 4:30 to 8:30 p.m., in the Student Commons.

NC’s Brewmaster and Brewery Operations Management program was launched in 2010 as the first of its kind in Canada. It is part of NC’s School of Wine, Beer and Spirits – within its trailblazing Culinary, Tourism and Beverage Studies division. The division hosts weekly pop-ups as well as signature academic events throughout the year. Visit niagaracollege.ca/culinaryarts/events/.

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.

Media inquiries, please contact:   

Julie Greco 

Communications Consultant 

905-328-2532 

[email protected]

The post Spring into NC’s Project Brew: Brews in Bloom April 11 appeared first on Niagara College.

Chefs Isa Mottiar and Erin Circelli will share the culinary spotlight at a highly anticipated dinner event on April 3.

Called ‘A Chef’s Journey,’ the event is part of Niagara College’s hottest new dinner series which celebrates the extraordinary culinary talents of academic chefs who not only enrich the lives of countless students, but have had an indelible impact on the industry in Niagara and beyond.

Mottiar and Circelli will share their journeys with guests through an evening of storytelling and a curated menu inspired by their personal lives and remarkable, distinct careers which, more recently, led them to NC’s trailblazing School of Culinary Arts where they share their recipes for success with those striving to follow in their footsteps.

Mottiar (Beamsville) is an established leader in Niagara’s culinary scene, well-known as a resident chef at Good Earth Food and Wine Company (since 2008), who has sharpened her skills at some of the top kitchens in the region, like Hillebrand, Vineland Estates, and Inn on The Twenty. She began teaching at NC over five years ago, then full-time in August 2024.

“I hope that the night is full of people getting to know each other, to reconnect,” said Mottiar. “While the theme is about our pasts, it’s really about taking time to downshift and be thankful to have time to be together; to enjoy good food, good drinks, and good fun.

“I just adore sharing the foods from my childhood with others.”

With Mottiar’s wit, as illustrious as her cuisine, guests can expect a dash of humour infused into the evening along with her mother’s ‘famous wandi’ cookies – a nod to her influence. Mottiar is also planning a variety of hors d’oeuvres inspired by her experience at The Good Earth, and by her mother-in-law’s South African heritage.

Circelli (Niagara Falls/ Chippewa) is a three-time champion of the Food Network Guy’s Grocery Games show. After making her mark as one of the most influential chefs and culinary educators in London, Ontario, she now resides in Niagara, and joined NC full-time in August 2024.

“I’m a new face here at NC, and from the moment Isa and I connected, we hit it off immediately. So, when she invited me to join her for this event, I was beyond excited,” said Circelli. “I made my mark in London at Fanshawe College, and now it’s time to bring everything I’ve learned and have to offer to NC.

“What makes this opportunity even more incredible is getting to work alongside another strong chef I truly admire. It’s going to be an amazing experience!”

Each dish on Circelli’s portion of the menu represents a unique time in her journey as a cook and chef, with recipes that were either created or inspired by mentors she has worked with.

“The entire menu has been crafted around key moments that have shaped my career, said Circelli. As a young cook, I had the incredible opportunity to travel and work overseas, and I’ve incorporated many of those lessons and flavours into the dishes we’ll be serving at Benchmark.”

After many years of running a teaching restaurant at Fanshawe, participating in a one-night restaurant takeover at Benchmark will be nostalgic for Circelli, as she reconnects with the hands-on, live kitchen environment.

“While my role here at NC is different, I’m looking forward to diving back into the action and having some fun in the process,” she said.

Mottiar and Circelli will be joined by team of student volunteers, alongside colleagues, alumni, friends and family.

A Chef’s Journey

Organized by NC’s trailblazing Culinary, Tourism and Beverage Studies division, A Chef’s Journey dinner series debuted at Benchmark in late 2024.

“A Chef’s Journey is a celebration of culinary artistry, community and the journeys that have shaped our talented chefs and alumni,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Each event creates meaningful connections between our College chefs, alumni, students and our community.”

Upcoming dinner events in the series include an exciting lineup of College Chef Professors including Riley Bennett (April 24), Scott Baechler (May 8); and Oscar Turchi (May 22).

While A Chef’s Journey with Isa Mottiar and Erin Circelli has sold out, tickets are available for some upcoming events while supplies last. Details and ticket information is available at via Eventbrite here.

A Chef’s Journey events are held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. The events will be supported by students and staff from the College’s Benchmark team led by Victor Oliveira and Chef Justin Downes.

Student Experience Scholarship Fund

Events support NC’s Student Experience Scholarship Fund. In lieu of leaving a gratuity for service at Benchmark or a special event, guests are encouraged to donate to the new fund which will create scholarships for students within NC’s schools of Culinary Arts, Hospitality and Tourism, and Wine, Beer and Spirits.

Donations may be made by scanning a QR code displayed on menus or through an online donation form.

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.

Video:

20250306 39572 Chefs Journey Erin Isa v3 – YouTube

Media inquiries, please contact:   

Julie Greco 

Communications Consultant 

905-328-2532 

[email protected]

The post The perfect blend: Two culinary journeys, one unforgettable event appeared first on Niagara College.

Dental appointments for children and teens with Autism Spectrum Disorder can be challenging, but dedicated clinics held at Niagara College, in collaboration with Bethesda’s Children and Youth Services, offer a win-win for clients and clinicians alike.

On March 24, more than 20 children between the ages of five and 15 – all clients of Bethesda, with Autism Spectrum Disorder— were treated at the College’s Dental Clinic at the Welland Campus. Supervised by faculty and staff, dental services were performed by more than 50 final-term students from NC’s three-year advanced diploma Dental Hygieneprogram, while a group of 10 Autism and Behavioural Science (ABS) students were on site for support.

NC Dean of Health Sciences Sinéad McElhone was pleased to see Dental Hygiene students take part in such a meaningful initiative.

“Partnering with an organization that supports children (and their families) with autism, our students had the unique opportunity to provide essential dental care and gain invaluable experience in a compassionate and inclusive setting. This outreach reflects our commitment to both advancing dental education and contributing to the well-being of diverse communities,” said McElhone. “We value our continued collaboration with Bethesda, which offers experiential and interdisciplinary learning opportunities for our students and gives them a chance to use their skills to help make a difference in the community.”

“Bethesda is thrilled to collaborate with Niagara College on projects like this,” said Paul McGowan, CEO of Bethesda. “This partnership is a great example of how community organizations can work together to enhance the well-being of those we serve and provide children and families with supports to have a successful visit to the dentist, recognizing how beneficial this is for the students as well.”

Kathi Cosgrove, Manager of Children and Youth Services at Bethesda, noted that the collaboration provides an inclusive dental clinic experience for the children Bethesda supports.

“Dental visits can be a sensory challenge for children on the spectrum. By working collaboratively with Niagara College professionals, we aim to provide families with a supportive dental visit,” said Cosgrove. “This valuable learning opportunity is great for students, our families and our staff as we continue to build a better future for all.”

For Dental Hygiene students, the experience was a class clinical session where they earned credit for each part of their patient’s care they performed. Professors assessed the clients initially and spoke to their parents before students began their work and remained on site to assist when needed. Dental Hygiene students performed a range of services including oral examinations, cleaning, polishing, individual oral hygiene instruction, radiographs, fluoride treatments, and sealants.

Dental Programs Instructor Samantha Pischedda noted that the collaboration with Bethesda enhances the student experience and requires them to think critically about the process of care as they provide oral health services to a younger population, and clients who have special needs.

“Gaining experience with children and those with varying degrees of autism – some are completely nonverbal, and others are very high functioning – will be helpful for their careers in the future,” she said.

She applauded the efforts of this year’s senior Dental Hygiene students who went the extra mile to create a video for the clients and their families to watch in preparation for the appointment – informing them about what to expect – as well as a questionnaire for families to fill out in advance, to inform students about the client and ways to help them feel more comfortable.

Dental Hygiene student Grace Pickering focused on adapting her approach to each child’s needs. She prepared for the event by reviewing key aspects of pediatric dental care – including how to work with children with varying needs and comfort levels – and by learning about Bethesda’s mission and the specific challenges faced by children with Autism Spectrum Disorder.

“I’ve taken time to mentally prepare myself for the unique dynamics of the clinic and have been focusing on strategies to ensure that the children feel safe, supported and understood during their visit,” said Pickering. “It is incredibly rewarding to know that we will be helping them overcome any fears they might have about dental care while providing them with tools to improve their oral health.”

“It’s one thing to learn in a class setting, but hands-on experiences and opportunities like these really help me develop the skills I’ll need in the real world,” said Dental Hygiene student Amna Ahmed, who valued the opportunity to gain experience with client interaction, teamwork, and leadership.

“This experience is teaching me how to be a more well-rounded professional, someone who can make patients/clients feel at ease while ensuring the clinic runs smoothly.”

ABS Program Coordinator Taryn Walsh helped prepare Dental Hygiene students prior to the event with information about Autism Spectrum Disorder. Ten students from the one-year graduate certificate ABS program were involved with supporting clients at the clinic, earning credit for their program field placement requirement.

Walsh noted that being a part of the dental clinic alongside Bethesda provides valuable hands-on experience for her students.

“This helps them to further bridge the gap between theory and practice by having them assist with the use of adaptive strategies with the clients at the clinic,” said Walsh. “Dental work can be challenging for individuals with Autism Spectrum Disorder and our ABS students wouldn’t usually have the opportunity to see how Applied Behaviour Analysis strategies can be used to provide support in this setting.”

ABS student Kelsey DeWitt valued the opportunity to participate.

“The dental clinics give us real-life experience that we wouldn’t have the chance to gain otherwise,” she said. “I feel grateful to have this opportunity to support at the dental clinics and am proud to attend Niagara College which highlights the importance of community involvement and partnerships.”

The event continued a collaboration between NC and Bethesda which began in 2018, offering dental care at a reduced cost for children with a diagnosis of Autism Spectrum Disorder that were registered with Bethesda and the Ontario Autism program.

For information about the NC Dental Clinic visitniagaracollege.ca/alliedhealth/dental-clinic.

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.

Media inquiries, please contact: 

Julie Greco 

Communications Consultant 

905-328-2532 

[email protected]

The post NC-Bethesda clinics help brighten smiles for children with autism appeared first on Niagara College.