The COVID-19 pandemic has caused critical disruptions to the successful delivery of lab-based instruction in career and technical education, particularly in the Retail, Hospitality and Tourism sectors. Across California, community colleges moved rapidly to suspend in-person, hands-on culinary education in March 2020, with the disruptions persisting through today in many cases. In this climate, BACCC … Continue reading Program Update: Rouxbe partnership set to expand after first semester of virtual culinary classes