| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.07 |
| Liaison | Michelle McCollum |
| Submission Date | April 30, 2020 |
George Brown College
AC-5: Immersive Experience
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Stephanie
Foster Green Team/Sustainability Coordinator George Brown College |
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Does the institution offer at least one immersive, sustainability-focused educational study program that is one week or more in length?:
Yes
A brief description of the sustainability-focused immersive program(s) offered by the institution:
British Columbia Study Tour (Centre for Hospitality and Culinary Arts)
There were 16 students and one faculty on this trip. This trip was 9 days long and was offered to students in the Chef School. Students that took this trip were eligible for credit in the Introduction to Service and Menu Development Course. Although this course is not a “sustainability course” it does include sustainability conversations. Even more importantly though, the entire trip was based on Sustainable food practices.Here are some examples of the BC Study Tour learning activities:
- Sustainable Fishing Practices – going to the Vancouver Aquarium (Ocean Wise) and getting a behind the scenes look at what they are doing to meet the challenges of change and how plastics are affecting the oceans
- Fishing with 4th generation fisherman to discuss the changes during those generations, where the students get to hear stories while they fish with them
- Learning about soil development from Certified Organic Farms
- Harvesting and discussing the issues and changes with weather on those farms and where they see future challenges
Costa Rica
There were 27 students and 2 faculty on this trip. The trip was 10 days long and was offered to students in Hospitality and Culinary Programs. The whole trip was based on Sustainability and students who registered for this Study Tour were eligible to receive credit in their sustainability course (four courses qualified, three from Hospitality and one from the Chef School-the students had work to do in addition to the trip). I have attached the flyer for this.
There were 16 students and one faculty on this trip. This trip was 9 days long and was offered to students in the Chef School. Students that took this trip were eligible for credit in the Introduction to Service and Menu Development Course. Although this course is not a “sustainability course” it does include sustainability conversations. Even more importantly though, the entire trip was based on Sustainable food practices.Here are some examples of the BC Study Tour learning activities:
- Sustainable Fishing Practices – going to the Vancouver Aquarium (Ocean Wise) and getting a behind the scenes look at what they are doing to meet the challenges of change and how plastics are affecting the oceans
- Fishing with 4th generation fisherman to discuss the changes during those generations, where the students get to hear stories while they fish with them
- Learning about soil development from Certified Organic Farms
- Harvesting and discussing the issues and changes with weather on those farms and where they see future challenges
Costa Rica
There were 27 students and 2 faculty on this trip. The trip was 10 days long and was offered to students in Hospitality and Culinary Programs. The whole trip was based on Sustainability and students who registered for this Study Tour were eligible to receive credit in their sustainability course (four courses qualified, three from Hospitality and one from the Chef School-the students had work to do in addition to the trip). I have attached the flyer for this.
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