George Brown College of Applied Arts & Technology

Fantastic staff, overall solid courses, and spitting distance from a variety of coffee. When you have three group projects, normal course load, and little time to sleep, coffee is your friend.
That being said, while the work isn’t necessarily difficult, busting your butt pays off, and your professors will appreciate it.
Some cons: overpriced cafeteria food. Lack of real (read: edible) vegetarian options in the school. $ 1 for a bloody banana or apple!!!
The reason I give five stars is because if you walk a block away from the school, you’ll find everything you need, and life will be wonderful.

I have taken several classes for their continuing education division: acting, dancing, and short story writing.
I was impressed with all of their classes and would definitely take another course at this school.
My dancing instructer was great: Jenn Lundigren is a professional modern dancer and her enthusiasm provided enought motivation for all of us to do well with our choreographed dance routine.
Also, James Howard (an acting instructor) was great at explaining the technique that actors use to prepare for a role. He allowed us to experiment with different parts and prepped us to be more convincing and better performers.
This school provides great practical instruction.

I attended George Brown Chef School for three years, in two programs and although started out wondering if it was such a great idea to have chosen this school, ended up loving it. When I first started I thought it was a bit of a culinary student factory, I wondered how many of my fellow students had gotten in. But, once you get past the apathy of many of the students and you get involved, meet the teachers, it is a great place to make connections and learn a lot. The Chef School was overhauled as I was studying there, and is a beautiful space with state of the art kitchens and baking studios. The cafeteria is pretty terrible, so I’d recommend bringing a lunch or running over to St. Lawrence. Overall, a great learning experience.

I’m always looking to learn something new. I began taking Culinary Art courses since January 2010 and I don’t know why I didn’t register earlier. I completed Culinary Arts I (as part of the Continuing Education Program) with Agnes, and I had a GREAT time!!!
The instructors are very knowledgeable and they work in the industry. They are so helpful even though classes can fit as many as 24 people. They are always happy to answer questions. They are there to help you grow.
If you are lucky, you will also meet some great people with the same interest as you. There are people who sign up that are in their 20s to 70s… It’s amazing how food brings people together.
These classes aren’t just classes where you are given a recipe to follow. There are a lot of skill sets that you build on from week to week, class to class. You learn even more if you are experimental and try these recipes yourself when you are at home.
I’ve begun Culinary Arts II classes already, and I still love it. They have become the highlight of my week. If that doesn’t convince you, how about the fact that you can eat, play (cook), and eat some more. I take home enough food that will last about 3 days (if you are single).
I think I’ll be trying the Vegetarian or Chinese classes next. I also hear the Baking classes are quite amazing as well… If only I had all the time I wanted to learn everything to my heart’s content.

When I’m not too busy with work or projects, I’m a continuing ed nerd.
I’ve taken a couple of photography and general drawing classes here, and they were all right. I wouldn’t say they elevated my skills much, but they did lay the foundation for some of my current obsessions, so I gotta give them that.
Essentially, there were issues with the darkroom class; you know, too many students using the same baths, etc., not enough individual attention. But then again, it was an introductory course and it was continuing ed, so I should keep my expectations low.
Whatever the case, GB’s course selections are wide-​ranging and cater really well to the beginner wanting insight into whatever world they’re researching.
(PS. Regarding their COOKING SCHOOL! I knew someone who took the culinary program, and I would sometimes reap the benefits of their in-​class projects. If the outcome of their desserts are any indication of program quality, then holy crap, sign me up. Slobber.)