Conestoga College’s School of Hospitality and Culinary Arts offers a comprehensive range of programs designed to prepare students for successful careers in the dynamic hospitality, culinary, and tourism industries. From certificate and diploma programs in culinary arts, baking, and hotel management, to the Bachelor of Hospitality Management, the school provides both practical skills and theoretical knowledge. Graduates emerge as skilled chefs, managers, and professionals, ready to lead and innovate in hospitality’s diverse and ever-changing landscape. Starting 2025 Conestoga will be offering a New Italian Culinary Arts Program!
Terroni first opened in 1992 as a humble storefront selling a few specialty items from Italy.
Cosimo and Paolo, two Italian-Canadians with a southern Italian background, opened this business because they wanted to share a slice of the real Italy with their hometown. After a rocky first year, surviving also thanks to a popular foosball table, they invested in a second-hand pizza oven.
30 years later Cosimo has ten unique Terroni, Sud Forno and Spaccio locations in Toronto and Los Angeles along with Stock T.C in collaboration with Cumbrae’s and Porta, Toronto’s first Italian meal delivery service.
Masterclass + Tasting at Conestoga College
The event spotlighted the rich and diverse southern Italian regional cuisine, showcasing its inherent simplicity, seasonality, and sustainability. It beautifully demonstrated how each region, through time-honored traditions and practices, uniquely embraces its terroir, naturally providing its people with a wholesome, nourishing, and deeply satisfying diet.
By highlighting these authentic culinary practices, the event offered an immersive experience that captured the true essence of southern Italian gastronomy and its commitment to healthy, fulfilling living.
Chef Giovanna Alonzi is originally from Lazio and moved to Canada when she was 11. Today, she is an Executive Chef of one of the most prestigious hospitality groups in Ontario – The Terroni Group. In charge of one of the restaurants in Toronto, she also develops the menus and culinary programs for the other locations: Spaccio, Spaccio West, Sud Forno Temperance, and Sud Forno Queen.
With a long experience in catering, restaurant management, and menu development, Giovanna’s passion for the Italian culinary art is an expression of love and connection with Italian culture and heritage.
Chef Ruben Rapetti is a creative, enthusiastic chef, with a passion for delivering unique and memorable dining experiences.
Originally from Italy, after his academic studies, he worked at five-star and renowned establishments in China, France, and the UK, developing skills in French and Asian cuisine to complement his Italian training. Ruben excels in creating guest-pleasing menus, blending tradition with personal flair.
Over a 15-year career, he has led various kitchen teams, trained chefs, and spearheaded new restaurant openings. Today, Rube is an Executive Chef of one of the most prestigious hospitality groups in Ontario – the Terroni Group.
The Menu consisted of:
- PANE PUGLIESE With Coratina Extra Virgin Olive Oil
- PUGLIESE CAVATELLI With Tomatoes Sauce , Ricotta Salata and Ricotta Scanta (Forte)
