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business elite canada
H
JULY 2013
$18-million project leaves no stone unturned.
Focusing on three principles, sustainability,
being green, and demonstrating sustainable
practices, Durham College will have the first
green-certified teaching restaurant in Canada,
which will be open to the public.
“We’ll have four kitchen labs to teach differ-
ent aspects of cuisine,” said Michelle Darling,
project management officer for Durham Col-
lege, of which one will support the restaurant.
“We will have a wine tasting lab, a demon-
stration and lecture theatre and three 50-seat
classrooms with movable walls so we can have
a banquet hall.”
The teaching restaurant, as the first wholly
evaluated and certified green facility, will
house the latest technologies. The equipment
used in the facility, the water and energy us-
age, and how the restaurant operates — its
devotion to recycling and waste management
programs — will be unique as a facility under
one roof.
A 125-seat lecture hall will be equipped with
a convection oven, gas stove, induction stoves,
deep fryer, griddle and grill — with overhead
cameras and large-screen projections. A re-
tail store, also open to the public, will fea-
ture foods produced by the students includ-
ing fresh-baked items, meals-to-go, preserved
foods and portion-cut, ready-to-cook meals.
“It’s innovative in that what we’re doing is rep-
