Approximately 100 students from Georgian’s culinary and hospitality programs had a chance to hone their skills in a different setting with some very unique clientele.
Over the past few weeks they’ve been out at Canadian Forces Base Borden utilizing the Food Services Training Cadre while labs at the Barrie Campus are being restored due to the recent fire.
“The students are doing all the hands-on work they would typically be practicing in our Georgian Dining Room and Bun-on-the-Run labs,” said Bryan Hunt, Associate Dean, Hospitality, Tourism and Recreation. “This includes prepping food and table service.”
Hunt added that the partnership has been extremely helpful and a valuable learning opportunity for the students.
Going to the Base was a poignant homecoming for first-year Culinary Management student Don Scandrett who recently retired from a 31-plus-year career in the military police. “I was the only student who didn’t get lost on our first day,” he laughed.
I’ve had the opportunity to travel the world during my military career and enjoyed many different types of food,” said Scandrett. “Now I have the opportunity to learn how to create it myself. Being on the Base for the last few weeks has been great and everyone has treated us really well.”
Along with the students, several of Georgian’s chef technologists and front-of-house technologists have been making the trip to the Base to help ensure students are completing all the necessary work needed to finish their summer semester.
“This is the first time that Georgian students will be serving a meal to Canadian Armed Forces members, and I think this really showcases the co-operation between Georgian College and Base Borden,” said Colonel A.J. Atherton, Commander, Canadian Forces Base Borden. “I’m pleased to see the Georgian students enjoying their experience here with us.”
The students should be back in their regular lab settings at the Barrie Campus next week.
Photo: First-year Georgian College Culinary Management students Don Scandrett (right) and Brent Zacs put some finishing touches on the lunch preparations for Qualification Level 3 Reserve Cook Course students and faculty at Canadian Forces Base Borden on July 10. (Georgian College / Doug Crawford).