George Brown Polytechnic to suspend enrolment in 7 programs in its chef school – CBC

Report on Program Suspensions at George Brown College and Implications for Sustainable Development

A recent decision by Toronto’s George Brown College to suspend enrolment in key hospitality and culinary programs has raised significant concerns regarding its impact on several United Nations Sustainable Development Goals (SDGs), including Quality Education (SDG 4), Decent Work and Economic Growth (SDG 8), and Sustainable Cities and Communities (SDG 11).

Details of Program Suspensions

Affected Academic Programs

Effective the 2026-2027 academic year, George Brown College will suspend new student intakes for the following seven programs:

1. Culinary Arts — Italian
2. Advanced French Patisserie
3. Food and Nutrition Management
4. Event Planning
5. Food and Beverage Management — Restaurant Management
6. Hospitality — Hotel Operations Management
7. Honours Bachelor of Business Administration — Hospitality

Rationale for Suspension

The college attributes this decision to a combination of factors directly impacting enrolment and program viability. These include:

• Federal Policy Changes: New caps on the number of international students permitted in Canada have significantly influenced application numbers.
• Shifting Student Preferences: The college cited evolving trends in student program choices as a contributing factor.
• Continuous Evaluation: The suspensions are part of an ongoing process to evaluate program offerings in response to the current climate in the Canadian post-secondary sector.

Analysis of Impact on Sustainable Development Goals (SDGs)

SDG 4: Quality Education

The program suspensions directly challenge the objectives of SDG 4, which aims to ensure inclusive and equitable quality education and promote lifelong learning opportunities for all.

• Reduced Access to Vocational Training: The decision limits opportunities for students to acquire the technical and vocational skills necessary for employment and decent jobs in the hospitality sector, a key target of SDG 4.4.
• Impact on Skills Development: As a primary training institution for Toronto’s culinary industry, the halt in these specialized programs represents a significant loss in the city’s capacity to develop a skilled workforce.

SDG 8: Decent Work and Economic Growth

The long-term economic health of Toronto’s hospitality industry is closely linked to a steady supply of trained professionals. This decision could undermine progress toward SDG 8, which promotes sustained, inclusive, and sustainable economic growth and decent work for all.

• Threat to Talent Pipeline: Industry experts, including George Brown alumni, have expressed concern that the suspensions will shrink the talent pipeline, exacerbating existing staffing shortages in the restaurant and hospitality sectors.
• Economic Implications: A shortage of skilled labour could hinder the growth and productivity of Toronto’s hospitality industry, a vital component of the local economy. This runs counter to SDG Target 8.2, which calls for achieving higher levels of economic productivity, particularly in high-value-added and labour-intensive sectors.

SDG 11: Sustainable Cities and Communities

A vibrant and world-class culinary scene is integral to the cultural fabric and economic sustainability of a global city like Toronto, aligning with the goals of SDG 11.

• Risk to Urban Cultural Identity: The hospitality and food scene contributes significantly to Toronto’s identity and appeal. A decline in the availability of highly skilled graduates could impact the quality and innovation within the sector, affecting the city’s cultural vibrancy.
• Sustainability of Local Industry: The decision may threaten the long-term sustainability and global competitiveness of Toronto’s food and tourism industries, which are essential for a resilient and prosperous urban community.

Analysis of Sustainable Development Goals in the Article

1. Which SDGs are addressed or connected to the issues highlighted in the article?

• SDG 4: Quality Education

  The article’s central theme is the suspension of enrolment in seven post-secondary programs at George Brown College’s chef school. This directly relates to the availability and accessibility of quality technical and vocational education, which is a core component of SDG 4.

• SDG 8: Decent Work and Economic Growth

  The article explicitly discusses the economic consequences of the program suspensions. It highlights concerns about a “shortage of skilled workers” in the hospitality industry, the shrinking “pipeline for talent,” and the potential negative impact on Toronto’s economy, where the “hospitality and culinary scene” is a significant contributor. This connects the issue to sustainable economic growth and productive employment.

2. What specific targets under those SDGs can be identified based on the article’s content?

1. Under SDG 4: Quality Education
   • Target 4.3: By 2030, ensure equal access for all women and men to affordable and quality technical, vocational and tertiary education, including university.

     The article states that the decision to suspend programs was influenced by “policies related to international student enrolment.” This policy change creates a barrier to access for a specific group (international students), and the subsequent program suspensions limit access for all prospective students to these specific vocational and tertiary programs (like the “honours Bachelor of Business Administration — hospitality”).

   • Target 4.4: By 2030, substantially increase the number of youth and adults who have relevant skills, including technical and vocational skills, for employment, decent jobs and entrepreneurship.

     The suspended programs, such as “culinary arts,” “advanced French patisserie,” and “hospitality — hotel operations management,” are designed to provide students with the exact technical and vocational skills needed for employment in the hospitality sector. Halting enrolment directly works against the goal of increasing the number of people with these relevant skills. Chef Aakash Dhall emphasizes this by noting the school provides “hands-on skills and techniques” essential for a career as a professional chef.

2. Under SDG 8: Decent Work and Economic Growth
   • Target 8.2: Achieve higher levels of economic productivity through diversification, technological upgrading and innovation, including through a focus on high-value added and labour-intensive sectors.

     The article identifies the hospitality sector as a key part of Toronto’s economy (“Hospitality is a big part of the economy for Toronto”). A shortage of skilled workers, as predicted by Chef Dhall (“this could be a big blow for us”), threatens the productivity and growth of this labour-intensive sector.

   • Target 8.6: By 2020, substantially reduce the proportion of youth not in employment, education or training (NEET).

     Although the target date has passed, the principle remains relevant. By suspending educational programs, the college is reducing opportunities for youth to be in education or training, potentially increasing the proportion of young people who are not acquiring skills for future employment in this sector.

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

The article does not mention official SDG indicators by name, but it provides information that can serve as direct or implied measures of progress (or lack thereof):

• Number of enrolments in vocational and tertiary education programs: The article’s core subject is the suspension of “intakes for 2026-2027 in some programs.” The number of available spots or the change in enrolment numbers in these specific hospitality programs serves as a direct indicator for measuring access to vocational education (relevant to Target 4.3 and 4.4).
• Rate of skilled labour shortages in the hospitality sector: Chef Dhall’s statement that “We’re already struggling with staffing in the industry” and his concern that the cuts could create a “shortage of skilled workers” implies that the skilled labour gap is a key measurable outcome. This can be used as an indicator for the success of providing relevant skills for employment (Target 4.4) and achieving productive employment (related to Target 8.2).
• Contribution of the hospitality sector to the local economy: The statement that “Hospitality is a big part of the economy for Toronto” implies that the economic output or GDP contribution of this sector is a relevant indicator. A decline in this contribution could be linked to the labour shortages discussed, measuring progress towards Target 8.2.

4. Table of SDGs, Targets, and Indicators

Source: cbc.ca