Bakers Journal called upon Craig Youdale, dean of NC’s Canadian Food and Wine Institute, to weigh in on how the College pivoted to adapt their hands-on culinary training during the COVID-19 pandemic.
Youdale noted NC’s adoption of a hybrid model for the Baking and Pastry Arts program, in which theory was taught online and kitchen labs continued in person, with added precautions to ensure physical distancing. The story cites new technology (video demonstrations and wireless microphones) to ensure teachers could communicate clearly with their students while wearing masks and face shields.
To ensure physical distancing, labs went from 24 students pre-COVID to just 10. Youdale explains that students benefitted from a good student-to-teacher ratio as they implemented health and safety precautions.
As NC looks ahead to program delivery in the post-COVID era, Youdale explains that NC is expanding its curriculum to better prepare students to offer takeout and delivery services, which will likely continue to be an important revenue stream in the food service industry.
