Congratulations Class of 2015!Were You At #SheridanConvo?Check Out Social Stories From The Events!
Continuing & Professional Studies:Prepare yourself for work you'll love.
Five new business degrees:Designed to respond to a rapidly changing world.
Embrace the mobile movement:Our new Mobile Computing degree puts you at the forefront of computer science innovation.
Sheridan grad Josh Cassidy holds the record for the fastest marathon ever, a title he earned at the 2012 Boston Marathon when he posted the fastest time ever for a wheelchair marathon – 1 hour, 18 minutes and 25 seconds.
At Sheridan you'll learn to apply knowledge creatively and build a successful future. But don't take our word for it – discover the Sheridan experience for yourself.
Classical Animation, 1995 & Art Fundamentals, 1991“The love of what you do will keep you going, regardless of the roadblocks.”
Theatre Technical Production, 2005 & Project Management, 2013“You never know who you are interacting with, and who is watching you. In addition, in your day-to-day work and life get to know those around you.”
General Machinist, 2014 & Mechanical Techniques – Tool and Die Maker, 2010“I encourage students to consider a future in manufacturing through the many programs Sheridan offers.”
June 29, 2015
June 24, 2015
June 23, 2015
Jaime Ginter, Sheridan Professor of Biological Anthropology, runs a Co-Curricular Record (CCR) program that involves students processing, analyzing and curating a collection of skeletal remains on loan from a museum in Germany.
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The best way for you to experience the beauty of our campus, the intellectual intensity in our classrooms and the warmth of our highly social atmosphere is to come see Sheridan for yourself.
In winter 2015, a collaborative project called Food For Thought brought together students from the Bachelor of Craft and Design's five studios (ceramics, furniture, glass, industrial design, and textiles) and challenged them to conceptualize, refine, realize and present a project addressing food issues. The event was supported by lectures addressing contemporary food issues and a series of technical and experimental workshops. Cooking with Glass was one such workshop offering plenty of Food for Thought.