![Redberry Jersey Mike’s Subs - Paul Pascal (left), director of Operations, and Stephen Scarrow (right), senior Marketing manager]](https://www.foodserviceandhospitality.com/wp-content/uploads/2024/04/Redberry-Appointments-218x150.jpg "Redberry Restaurants Becomes Canada’s Area Director for Jersey Mike’s Subs Expansion")
NIAGARA-ON-THE-LAKE, Ont. — The new teaching distillery at Niagara College opened October 4 with the inaugural class of the school’s Artisan Distilling Graduate Certificate class.
The new, 2,500-sq.-ft. facility, first announced in May 2016, has been constructed at the college’s Niagara-on-the-Lake campus, joining its Teaching Brewery and Teaching Winery (where cider is also produced).
The program is being led by David Dickson, formerly head distiller at Dillon’s Small Batch Distillers in Beamsville, Ont.
“Even in the early planning stages of the college’s program, I knew this would be something unique,” says Dickson. “I’m excited to create a positive student experience, push the boundaries of distillation sciences and help the college become a leader in Canada’s distilling industry.”
The two-term program, which focuses on distilling operations, science, sensory analysis, legal and regulatory and quality control, will prepare graduates for careers such as distilling and distillation management, product development, sales, quality control and more.
“With the addition of a distiller, [Niagara College] is the only school in the world with a full-time wine maker, full-time brewer and full-time distiller as part of the educational process,” says Steve Gill, general manager of the college’s learning enterprises.
A limited amount of spirits are planned to be available for sale at the campus’ Wine Visitor + Education Centre.
