For Hugh Johnson, Algonquin was anything but risky business. The College’s classrooms ensured he was “ready for the real world” of boardrooms, brands, and bureaucracies.
The 1980 Business Administration grad earned a double major in marketing and management, and scored an immediate job at Toronto-Dominion Bank as a manager trainee. It was the start of a career that would take him on a thirty two year career including his final position with the federal public service. Read more >
Grad’s explosive career a chemical reaction to Algonquin College
For 50 years, Algonquin College’s classrooms have been home to cutting-edge technology – but alumnus Mike Gillissie remembers when that meant a computer “the size of a room.”
The 1969 Chemical Technology grad recalls filling in punch cards to use in the then “state-of-the-art” machine. “I fell in love with computers,” he says. “It probably had less power than I have in my cellphone… everyone had to take turns using it. It was a pretty amazing thing back then to go to a school that had one of these things.” Read more >
Cook Apprenticeship Program provides rising chef with all the right ingredients
Imrun Texeira can stand the heat, and he couldn’t wait to get into Algonquin College’s kitchens.
“I wanted to become more versatile with my skills in and outside of the kitchen,” says the 2014 Cook Apprenticeship Program grad. “(Algonquin) helped me become (the) well-rounded chef I am today.”
Algonquin’s state-of-the-art-kitchen labs, and industry-leading instructor chefs, helped prepare Texeira for work in Ottawa’s gourmet dining scene, British Michelin-starred restaurants, and even reality food TV.
The program’s dynamic menu includes classroom sessions, stints in the College’s Restaurant International, and course-credited experience in working kitchens. It moulds students into vital members of any culinary team – and potential future leaders of their own kitchens. Courses include Theory of Food, Kitchen Management, Nutrition and Food, and Plated Deserts. Read more >