Supporting students and veterans
George Brown College is proud to announce a groundbreaking new partnership with the Royal Canadian Navy (RCN) establishing new paid work-integrated learning opportunities for GBC students through service with the Navy while building new structured pathways for veterans to transition into the college’s renowned culinary programs.
The RCN has long been known for instilling leadership, discipline, and adaptability, traits that align closely with the demands of the culinary industry. This partnership recognizes the value of those qualities and provides new opportunities for current students and a bridge for veterans to bring them into a new professional context.
Questions?
If you're interested in this program, please reach out to Lt(N) Marko Babic, RCN Program Coordinator at marko.babic@forces.gc.ca
How does the partnership work?
For Veterans
For eligible serving members who have trained and been employed in the Navy’s cook occupation, the college’s Prior Learning Assessment and Recognition (PLAR) will grant up to 75% credit toward a culinary diploma and up to 50% credit toward a degree, significantly reducing the time and cost required to complete their education.
For Current Students
For students who join the reserves in the cook occupation, they'll have access to well-paying practical work experience opportunities, gaining new culinary skills and building valuable connections across Canada even before graduating.
This collaboration not only provides our students with invaluable hands-on experience but also highlights the leadership, discipline, and adaptability that military members bring to the culinary industry. By integrating these qualities into our programs, we are preparing our students for successful careers while continuing to support veterans in their transition to new professional paths.
-George Brown College President Dr. Gervan Fearon
This collaboration will provide students who join the reserves in the cook occupation with the chance to serve right here in Toronto, gain real world experience, earn a competitive pay, benefits, and a pension. Their leadership, discipline, and adaptability developed in the Navy will be directly transferable to the culinary field.
- Captain (Navy) Geoff Hamilton
