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Talking fashion with BCom alumna

Published: 25 January 2019

With the launch of her latest Spring collection, Toronto-born designer Tanya Taylor (BCom’07) talks about her inspirations and future brand directions....

A retail school with big plans for the future

Published: 25 January 2019

An article in Bloomberg takes a closer look at the ways in which the Bensadoun School of Retail Management will prepare students to address successfully the retail challenges that are unfolding on...

Recapping the Inaugural MMF New York Trip

Published: 25 January 2019

In November 2018, students enrolled in the Masters of Management in Finance (MMF) program travelled to New York City to witness firsthand how today’s financial sector operates in a booming...

Book Launch | Raymond Klibansky and the Warburg Library Network

Monday, February 4, 2019 16:00to18:00

Please join us for the launch of the book Raymond Klibansky and the Warburg Library Network: Intellectual Peregrinations from Hamburg to London and Montreal. 3459 rue McTavish, Montreal, QC, H3A...

Global Health Scholars (Undergraduate) Application Period

Wednesday, January 9, 2019 12:00toSunday, February 17, 2019 23:45

For a fourth year, McGill Global Health Programs are happy to offer outstanding McGill undergraduate students from all faculties the opportunity to conduct global health research under the...

Rez Project: Race and Indigenous Realities - RVC

Thursday, January 24, 2019 18:30to21:30

In our continuing effort to develop residences as a welcoming and supportive place, we are excited to offer Rez Project: Race and Colonialism to you, tonight at 6:30pm.3425 rue University, Montreal...

4th Conference of the Canadian Society for Chronobiology

Sunday, May 26, 2019toTuesday, May 28, 2019

An exciting and diversified program about various aspects of biological rhythms!...

Ready, set, eat! MBA alumna’s bakery is talk of town

Published: 23 January 2019

Founded by Dara Gallinger (MBA’15), brodflour is the newest addition to Toronto’s bakery scene and sets itself apart by milling 100% of its own flour, which enhances the taste and nutritional value...

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