For the latest COVID-19 information and news from Centennial College, please visit Together Again Fall 2021. (Please note, that at-home rapid antigen testing began Monday, October 4 and you must show results on the Campus Safety Watch App).

November 23-27

November 23-27


Update: November 25, 2020

COVID-19 Update

Centennial College Community Members,

As a result of the province’s decision last Friday to institute a 28-day lockdown in Toronto, Centennial College has rolled back to Phase 2A. Changes going into effect immediately include:

  • Suspension of on-campus IELTS testing
  • Suspension of the Libraries’ Grab & Go service
  • Suspension of on-campus Driver Instructor Training
  • Suspension of the Assessment Centre

In regards to our food services, they will remain closed for the remainder of this week so that we can further clarify the restrictions on food services under the new regulations, and plan for modified operations. We will be reopening food services at Morningside and Ashtonbee effective Monday, November 30. Food services will remain closed at all other campus locations. Vending machines holding snacks and drinks are available at all campus locations.

The College is, as always, taking all precautions to ensure the ongoing health and safety of our community and is currently working with the Ministry to clarify if any additional steps are required or not. We will continue to monitor this situation and provide updates as warranted.

We again strongly encourage you to adhere to public health guidelines, including wearing a mask in public settings, maintaining physical distancing, washing your hands frequently, and staying home as much as possible. Stay safe and stay healthy!


Update: November 25, 2020

Your Good News Bulletin

Business student wins Canadian Tire Resilient Leadership Award

Business School student Geina Khadaroo is one of seven Enactus students from across Canada selected to receive the Canadian Tire Resilient Leadership Award. Nominations were considered based on students’ demonstrated leadership and resiliency throughout the COVID-19 pandemic, as well as their team’s success in launching a new Enactus project or development of an existing one, as well as team sustainability. The Business School has a history of working with Enactus, an experiential learning platform that helps students unleash their entrepreneurial spirit and develop the talent and perspective essential to leadership in our ever-changing world. Award recipients will be formally recognized at the 2021 Enactus Canada National Exposition. Additionally, all nominees will receive a $1,000 bursary to put towards their education. Nominees and recipients of this award will also be shortlisted for the Canadian Tire Youth Leadership Council, where students will be paired with a mentor from Canadian Tire Corporation and have the opportunity to work on a real business case during the 2020-2021 academic year. 

Enactus Grant awarded to professor Nadia Pereira

Business School Professor Nadia Pereira has been awarded $4,000 by Enactus Canada to conduct a study that supports students in developing their entrepreneurial capacity to create economically viable, sustainable businesses. The goal of the study grant is to advance the economic, social and environmental health of Canada by identifying students who have entrepreneurial preferences to build capacity for social entrepreneurial projects, and providing a tool that can develop entrepreneurial, leadership and management skills in students. Seasoned entrepreneurs and start-up entrepreneurs, as well as noted Canadian entrepreneurs and Enactus member finalists and winners, will be surveyed to learn their thinking process when it comes to their entrepreneurial, leadership and management practices. Professor Pereira will be presenting her findings at the Enactus Canada National Competition in May 2021.

Hospitality faculty create more than 600 online learning videos

The School of Hospitality, Tourism and Culinary Arts’ online program content will now have high-quality video added to their courses that will incorporate innovative learning tools to further enhance the virtual experience for students. A team of professors and staff started filming their full-time experiential learning labs in early July. When the project wrapped last week, the team had filmed for 86 days and edited more than 600 videos totalling more than 12,000 minutes of content. The 29 professors taught everything from beginner skills courses to advanced courses on making bread and chocolate, and local, sustainable cuisine. The entire project was led by only one director, ensuring a safe and smooth filming experience. The school will now begin filming videos for their new micro-credential courses on such subjects as beekeeping, preserving, and sourdough bread, which will be offered in March.

Global Graduate Toolkit launched at the CBIE Conference

The Centre for Global Citizenship Education and Inclusion presented their innovative Global Graduate Toolkit at last week’s Canadian Bureau for International Education (CBIE) conference. The toolkit was developed through a multi-year research project titled I Am Global and funded by NSERC. The research project aims to improve student graduates’ capacity to present their unique global citizenship and equity (GCE) employability skills to potential employers. Key study findings suggest that student graduates found knowledge of GCE skills critical to their employability and overall professional success. Students also indicated that their decision not to include GCE skills in their professional portfolio was based on reasons such as not knowing how best to incorporate these skills or not understanding their relevance within prospective job opportunities. The research project developed new interventions that engaged students on how to highlight GCE skills through evidence-based career preparation activities that work to demonstrate the value of GCE skills across diverse industries.

PR and Culinary Arts students host A Taste of Turkish Cuisine

As part of their series of virtual events this month to help their peers conquer COVID-19 isolation and connect socially and professionally, Centennial’s post-graduate Public Relations students hosted a delicious event on Tuesday evening on Facebook Live. Entitled A Taste of Turkish Cuisine, it was a collaborative event with our own Culinary Arts students and Chef Matthew Duffy, who taught participants how to make pide, a type of Turkish flat bread with a ground meat and vegetable topping, sometimes referred to as Turkey’s version of the pizza. Interested? You can view the recorded Zoom session on Facebook; the successful presentation has garnered more than 1,200 views so far.