![]() Sometimes students genuinely don’t like the food and we don’t like the food to go to waste. “We allow food to be delivered to others since sometimes the part of the day affects what the students want to eat. She said she doesn’t throw away perfectly fine food. Rosner said they deliver food in case a student isn’t hungry or doesn’t like the food they made in class. It is also a free advertisement for our classes,” Checkley said. “It is nice for students to deliver food to teachers to show off their cooking skills. Checkley said it is a good way to influence other students to take one of her classes. Each unit would be about a different region,” Reim said. “I learned different ways to cook different foods in each region. It also helps that my friends are taking food classes senior year, so I am with them,” Duan said. I also really like making food at school. The class gives me the ability to have a break during my day. “I had a very packed schedule, so this year was my first year I was able to take a fun class and I am very glad I picked foods. Senior Elaine Duan said she finally had time to take a fun class and decide to take Food Fundamentals. She said it is a good way to show students they can be self-sufficient. It is important to take this class, Checkley said. As well as cooking and baking techniques to get students comfortable in a home kitchen,” Checkley said. “ learn basic safety and sanitation skills. The main purpose of the course is to teach students the basic skills of cooking, from covering food safety, sanitation, to different areas of the food groups,” Rosner said.Ĭheckley said there are a lot of influential things to learn in this class. “I just want each student to learn basic cooking skills and hopefully find somĮ recipes they will make in the future. Nicole Rosner, who only teaches the food course of Food Fundamentals, said she wants to teach students lessons they will use in the future. I am also gluten-free and there are more foods I can eat in regional and world cuisine,” Reim said. I thought it would be more interesting to make foods from around the world. “I liked making and trying every food we made, I didn’t have a favorite. Junior Adrianne Reim who took Regional and World Cuisine said she made food that supported her dietary restrictions. “The overall goal in the food courses is to be able to safely and efficiently follow a recipe in the kitchen,” Checkley said. You must take Food Fundamentals before you can take the other two,” Checkley said.Ĭheckley said her purpose is to show the correct way to be in a kitchen. “There are Food Fundamentals, Baking and Pastry Arts, and Regional and World Cuisine. For each class meeting, students can choose to attend in-person, watch online in real-time using videoconferencing software, or watch the recorded lecture at a time that fits their own schedule.Of the many different courses offered at school, three of them allow students to make food in class.Ĭarrie Checkley said she teaches all three. HyFlexĬombines three modalities: in-person, remote and online. Refer to the meeting information for days, times and locations. These courses are part online, part on-campus. Compared to Remote classes, time required in the virtual remote classroom is less but there are more assignments and activities to be completed in Brightspace. ![]() Remote Learning - Reduced TimeĬlasses require both virtual attendance in remote classes and classwork done through assignments in Brightspace. This allows for real-time interaction among professors and students. These courses meet at specific times scheduled using videoconferencing software. No permission is necessary prior to that date. Instructor permission is required to register for SLN (online) sections as of the first day of classes. Students choose when to sign in and participate in course activities but are expected to login and complete work often. Online/Virtual Campus (asynchronous)Ĭourse content, such as readings, assignments, and tests, is available through the internet with no scheduled class meetings. These classes are held 100 percent in-person at the days, times and locations indicated.
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