Last week, the Centre for Hospitality and Culinary Arts (CHCA) opened the doors to its bake lab for students in their second semester of the Baking – Pre-Enrolment Program. The opening of the bake lab is a pilot that will be running until the end of the spring/summer term, providing students with the opportunity to complete their lab work in person.
“This pilot allows students who want to learn in an industrial kitchen the opportunity to continue to do that,” said Christine Walker, Academic Director of Culinary and Industry-Related Research. “It gives the students more space to work, and face-to-face time with faculty for those who really want it.”
Students were offered the option to participate in the bake lab pilot or continue to learn remotely.
Online labs continue to run for students who are out of country and those who prefer to learn remotely due to health concerns or issues travelling to campus.
The bake lab pilot was made possible by the hard work of our baking and pastry faculty, facilities and admin employees. Several strict health and safety measures are in place, including a maximum of eight students per lab to allow for physical distancing.
Professor Chef Vi Van Lam said it’s great to be back on campus with the students. “The personal connection means so much,” he said. “The students said that it feels great to be back because the chef’s focus is on them.”
Plans are currently underway to run all CHCA labs onsite for graduating students, while continuing to offer students the choice to complete their labs online.
“We are giving the students the option to learn in a way that meets their needs,” Walker said.
Visit georgebrown.ca/covid-19/returning-to-campus for more information on our safety measures for students and faculty onsite.
