LOYALIST GRADUATE REPORT - Loyalist College

school of business and management studies
14
2006 Graduates
TOURISM MARKETING &
PROMOTION 2 yr
Total Graduates . . . . . . . . .17
Furthering Education . . . . . . . . .1
Information Not Available . . . . . .4
Available for Employment . . . . .12
Full-time Related . . . . . . . . . . . .7
Part-time Related . . . . . . . . . . . .1
Working Related % . . . . . . . . .67%
Unrelated . . . . . . . . . . . . . . . . . .1
Total % Employed . . . . . .75%
Actively Seeking . . . . . . . . . . . . .3
Why Choose
Loyalist College
Loyalist provides
thousands of dollars
in bursaries,
scholarships and
awards.
“This year I was lucky enough to
receive three awards – the
money really helped me out a
lot. I was really impressed with
the number of bursaries and
scholarships.”
Megan Laprade
2nd Year Early Childhood Education
CULINARY
MANAGEMENT
“Pastry is my true calling so when the Delta Banff
offered me a pastry chef position I couldn’t pass it up”
by Tenesa-Joy Gannon
Culinary Management
Pastry Chef, Delta Banff Royal Canadian Lodge, Banff, Alberta
I left Belleville the day after my
graduation from Culinary Management at
Loyalist College and headed out to a new
life in the Canadian Rockies. I was
sending out resumes, trying to figure out
where I was going to work. Pastry is my
true calling so when the Delta Banff
offered me a pastry chef position I
couldn’t pass it up.
I think the most rewarding aspect of
my job is the constant learning. Training
myself to be a pastry specialist holds me
more accountable about knowing what
“I never thought I would learn so much”
by Isabelle Cloutier
Culinary Management
Personal Chef,
Isabelle Cuisine
(self-employed)
Trenton, Ontario
When I decided to go to Loyalist and
take Culinary Management, I never
thought I would learn so much. I had
been cooking for a long time at home, but
the program helped me to improve my
skills and acquire many new ones. Now
that I am self-employed as a personal
chef, I am not afraid to tackle new
challenges because I know that I am
I’m doing and talking about. I have to
walk the walk. I like the fact that I have
free reign to create new dishes. I get to
do a lot of experimenting.
One of the most valuable skills that I
learned in school is the principle of
teamwork. It is important to be able to work
as part of a team even if you don’t initially
know all the people that you work with.
Further education will definitely be a
part of my future. In ten years I hope to
have attained my pastry chef papers and
be studying the art of chocolate.
prepared to face them.
I will always cherish my memories of
those early Friday mornings getting ready
for the on-campus bake sale and the
personal satisfaction I gained working
with the Loyalist Kid’s summer camp.
Attending Loyalist College acknowledged
and reinforced my love of cooking and
left me with life-long friendships.
LOYALIST M Y COLLEGE • M Y FUTURE www.loyalistcollege.com