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Presentation John Walker George Brown College

Denise Tucker
Denise Tucker

This document summarizes information about a culinary school and its brand. It discusses that the school has over 1300 students in its Chef School program and over 1600 in its School of Hospitality & Tourism Management. It also has over 7500 students in its continuing education programs. The school prides itself on having graduated over 13,000 full-time students since 1967 and having international partnerships in Italy, India, Panama, and China. It also discusses the school's focus on innovation, experiential learning opportunities such as industry externships and its on-campus restaurant called The Chefs' House.

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Presentation John Walker George Brown College
the facts Our BRAND: Chef School over 1300 students School of Hospitality & Tourism Management over 1600 students Continuing Education, Apprenticeship and Community over 7500 students Food Research Innovation Centre The Chefs House Student Industry Externships over 1000 Per Year Full-Time Graduates Since 1967 over 13,000 International Partnerships Italy ALMA, La Scuola Internazionale di Cucina Italiana India Chitkara Educational Trust Panama Bern Hotels & Resorts China Guilin Institute of Tourism
Presentation John Walker George Brown College
innovation is leadership drive change learning flexible collaborative commitment
The Deans Circle of Innovation - 47 definitions of innovation and counting whats the value proposition?
4 types of innovation 1.Product Innovation - A good or service that is new or significantly improved. This includes significant improvements in technical specifications, components and materials, software in the product, user friendliness or other functional characteristics. 2.Process Innovation - A new or significantly improved production or delivery method. This includes significant changes in techniques, equipment and/or software. 3.Marketing Innovation - A new marketing method involving significant changes in product design or packaging, product placement, product promotion or pricing. 4.Organizational Innovation - A new organizational method in business practices, workplace organization or external relations.
the dynamics of innovation The Idea? The leader? The team-who? The flexi plan and ongoing learning Internal partnership/s and relationship with the core business Resources and competition for them Collaboration across the organization
the worst ideas the best ideas
who is our customer? Primary Customers Industry Students Staff Direct Customers
the difference normal innovation - We own the - We dont own the learning, our currency is the credentials learning we give, we facilitate a journey to get to them based on market needs - The classroom - The city and the world is our classroom - Applied research is -Applied research projects are ongoing and celebrated in often left to our annual Innovation Report and Innovation Circle universities -Food Research Innovation Centre with product and concept development, nutritional analysis, culinary studio, student externships, Food Scientist and Research Chef -Applied learning in a -Applied learning in an open restaurant, The Chefs House, teaching restaurant where front and back of the house students are centre in a somewhat stage, a choice for the public, celebrates alumni and infuses controlled - alternate learning opportunities into curriculum environment
the difference normal innovation -Program Advisory - Ongoing on line feedback from stakeholder groups , Committees to Industry updates, Events, E news, The Deans Circle of review programs Innovation - Connections to - Industry residence experts on site, externships in hotels, Industry through restaurants, retirement services, farms, food product programming of field development and so on trips No space to - Growth in international partnerships . delivering of our accommodate credentials overseas demand - Continuous intake of students System wide space - Flexible space design for all 3 customer demands, equation for transparency in learning, use of technology, on line allocation of learning, partnerships in-facilities/space with industry space/traditional location/classrooms
If things seem under control, youre just not going fast enough. Mario Andretti
let the discussion begin thank you

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Presentation John Walker George Brown College

  • 2. the facts Our BRAND: Chef School over 1300 students School of Hospitality & Tourism Management over 1600 students Continuing Education, Apprenticeship and Community over 7500 students Food Research Innovation Centre The Chefs House Student Industry Externships over 1000 Per Year Full-Time Graduates Since 1967 over 13,000 International Partnerships Italy ALMA, La Scuola Internazionale di Cucina Italiana India Chitkara Educational Trust Panama Bern Hotels & Resorts China Guilin Institute of Tourism
  • 4. innovation is leadership drive change learning flexible collaborative commitment
  • 5. The Deans Circle of Innovation - 47 definitions of innovation and counting whats the value proposition?
  • 6. 4 types of innovation 1.Product Innovation - A good or service that is new or significantly improved. This includes significant improvements in technical specifications, components and materials, software in the product, user friendliness or other functional characteristics. 2.Process Innovation - A new or significantly improved production or delivery method. This includes significant changes in techniques, equipment and/or software. 3.Marketing Innovation - A new marketing method involving significant changes in product design or packaging, product placement, product promotion or pricing. 4.Organizational Innovation - A new organizational method in business practices, workplace organization or external relations.
  • 7. the dynamics of innovation The Idea? The leader? The team-who? The flexi plan and ongoing learning Internal partnership/s and relationship with the core business Resources and competition for them Collaboration across the organization
  • 8. the worst ideas the best ideas
  • 9. who is our customer? Primary Customers Industry Students Staff Direct Customers
  • 10. the difference normal innovation - We own the - We dont own the learning, our currency is the credentials learning we give, we facilitate a journey to get to them based on market needs - The classroom - The city and the world is our classroom - Applied research is -Applied research projects are ongoing and celebrated in often left to our annual Innovation Report and Innovation Circle universities -Food Research Innovation Centre with product and concept development, nutritional analysis, culinary studio, student externships, Food Scientist and Research Chef -Applied learning in a -Applied learning in an open restaurant, The Chefs House, teaching restaurant where front and back of the house students are centre in a somewhat stage, a choice for the public, celebrates alumni and infuses controlled - alternate learning opportunities into curriculum environment
  • 11. the difference normal innovation -Program Advisory - Ongoing on line feedback from stakeholder groups , Committees to Industry updates, Events, E news, The Deans Circle of review programs Innovation - Connections to - Industry residence experts on site, externships in hotels, Industry through restaurants, retirement services, farms, food product programming of field development and so on trips No space to - Growth in international partnerships . delivering of our accommodate credentials overseas demand - Continuous intake of students System wide space - Flexible space design for all 3 customer demands, equation for transparency in learning, use of technology, on line allocation of learning, partnerships in-facilities/space with industry space/traditional location/classrooms
  • 12. If things seem under control, youre just not going fast enough. Mario Andretti