How do you learn culinary and wine making skills when you’re not in a face-to-face class?
Reporter Alexandra Wittenberg wrote a fascinating story in the May 4 edition of the Sedona Red Rock News in which she highlighted the learning challenges facing students during the pandemic in Yavapai Community College’s culinary program in Sedona and wine-making program at the Verde Campus.
The center’s Viticulture and Enology Director Michael Pierce told Wittenberg that “there is no reason the center’s teachers, including him, aren’t able to deliver the same rich content they always have virtually.” He went on to say that “nearly all aspects of the classes can be replicated online.” However, he noted that the staff are “especially feeling the struggle of manning the 12.95-acre estate vineyard on their own. “
Robert Barr, program director at the Sedona Center, told Wittenberg in an email that “it is a pleasure to be able to inform others on, ‘how do you teach Culinary Arts online and make it better than just turning on the Food Channel?’” He also said that “Culinary Arts students, especially at the Sedona Culinary Institute, are well focused and determined to get it right. They will do what-ever it takes to make sure what they are doing is also state-of-the-industry.”
You may read the entire article written by Alexandra Wittenberg in the Sedona Red Rock News by clicking here.