George Brown College – Casa Loma Campus

I am a graduate of Fashion Business Industry F112 Program.
I am currently enrolled and in my last semester/​completing the International Fashion Development and Management Program F402. This review will focus on the professors I have enjoyed being taught by. My absolute favourite professors have been:
Ingrid Wagemans — Ethics In the Fashion Industry
This professor has spunk and energy like no other. She uses humor in her lectures however she does not sugar coat anything, which I like. She uses a variety of teaching methods that are interesting and helpful.
Kate Lamorie — Business Planning for the Entrepeneur
The sweetest professor in the entire world. She truly cares about every student but somehow manages to be fair with everyone. She is knowledgeable, approachable and extremely helpful when it comes to asking any questions.
Michel Shah– Project Management
— Communication Across Cultures
Michel is an amazing charismatic, inspirational teacher. I have honestly never worked harder for any classes in my life than I did for her’s and my marks proved as such. She challenged the class in every class, assignment, and test. She tested your application of the material studied, not your ability to memorize terms. Her job/​educational background is phenominal & yet she still is 100% personable. She asks for feed back all the time which is helpful for not only the students but her as well. Inspirational because she has proven to us that with hard work, discipline, comes respect and ultimatley success.
Aldo Forgione– International Trade Agreements & Business Law
He is all over the place when he teaches which almost forces you to pay attention. He has a great deal of knowledge and if you pay attention in his classes, you will learn a lot.
Jane Rotering– Logistics Professor (all 3 years)
She has in depth knowledge of logistics, which seems like a dull topic but somehow between her lectures, videos, physical examples, guest speakers, and warehouse feild trips, she makes it fascinating. Because of her, I am considering this feild as a career that I never thought possible. No one is afraid to participate in her class because she is very compassionate when it comes to incorrect answers or people curious to learn more. Overall an amazing professor.
Majority of the professors have extremely impressive backgrounds but these are my favourite because they have all challenged me, taught me, and ultimatley helped me to better grow and understand the courses beyond what the books say. I can honestly recommend Georgebrown to anyone and everyone who is driven and wants to succeed. I would like to personally thank these professors for teaching me what I know and inspiring me to work hard.

I went to George Brown College for the one year Chef Training program and my experience was so/​so. I had minimal knowledge going in but came out with a good foundation for cooking, but that foundation was also tainted by cynical Chefs. There were times I felt I was learning more from Barefoot Contessa (Ina Gardner) from the Food Channel and her cookbooks.
One of my big complaints was that there was no consistency in the program. Each Chef (Teachers) had their own idea of how we should learn things and if the Chef that trained you was ever absent during grading you were screwed. The Chefs themselves were jaded, which didn’t reflect positively for the College. Majority of the complaints about the college came from the chef’s themselves!
I didn’t feel like I got my money’s worth with George Brown. For 6 months we went without beef or chicken stock and had to use a low-​grade replacement (chicken and beef stock were a basis for many recipes, so it’d be like not having salt in the kitchen). In the desserts/​pastry course we had to pay for our own food, that’s on top of tuition fees. I never understood the logic behind it, seeing as the students were doing the labor and paid for the food already through tuition. It was things like that that annoyed me about George Brown.
On a positive note, GB gave me more confidence in the kitchen. I didn’t have a good understanding of how to properly cook meat and I wasn’t that willing to experiment in the kitchen. After GB I had more confidence in myself to try different dishes and can cook a nice filet.

i have taken an introduction to woodworking here and the instructor was great. hed be serious enough about the safety involved in using the tools, but lighthearted enough so that you didnt take everything you did, perhaps your feeling about the work you were doing, so seriously.
this was part of the continuing ed program and though on paper it didnt seem like much, in practice the projects were very challenging in many ways. you were challenged in a dexterous way — we used a plane to level off edges which takes some kind of negotiation between yourself, the wood and the tool.
sometimes measurements were hard to wrap your head around and so again we dealt with that in terms of blueprints, in terms of simple geometrical mathematical equations needed to find lengths and so on.
i would recommend this course to anyone whos interested in working with their hands and has interest in being able to maintain certain parts of their home without having to hire someone.