Niagara College Launches New Culinary, Tourism and Beverage Studies Division

Chef in hotel restaurant kitchen cooking a fish cuisine

NIAGARA-ON-THE-LAKE, Ont. — Niagara College (NC) has launched a new Culinary, Tourism and Beverage Studies division. Its unique culinary-service model includes student-led weekly takeout meals at pop-up events, a Christmas market, and more ticketed dining and signature culinary events.

The new Culinary, Tourism and Beverage Studies division includes three different schools of study: Culinary Arts; Wine, Beer and Spirits; and Hospitality and Tourism, which is replacing the former Canadian Food and Wine Institute. The new division is poised to spark new synergies between programs and fresh opportunities for students and the community.

Additionally, Benchmark will transition from a traditional restaurant operation to expand on the Feed the Community program, giving more students a chance to help those in need while ensuring that no food goes to waste from NC’s academic programs. Culinary students prepare and pack 300 meals per week for delivery to local food banks and shelters.

“We had an opportunity to flip the script and create something new and better for our students, our community, and the industries we support,” says Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “This new student-first approach model creates increased opportunities to connect students with the community through work with agencies and charities, allowing students to put the skills and knowledge gained in classes and labs to work while learning important lessons in social responsibility.”

Upcoming pop-ups include chicken/plant-based menu (Sept. 23); stews, soups, schnitzel, fries and pork sandwiches (Sept. 30); salmon dinner, fish (Oct. 7); and a five-course dinner (Nov. 25 and Dec. 2). Additional events include ticketed culinary events (Oct. 21 and Dec. 16), student-led dinners, Project Brew (December) and a traditional Christmas market (Nov. 26).

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