Pandemic Creates Innovation and Creativity for Fleming College Culinary
/It is no secret that COVID-19 has caused problems in health and economics but Fleming College’s culinary program found positivity with creative thinking.
Fleming developed a system to allow students to pick up a food box containing ingredients and tools for them to cook and do assignments in their own kitchen.
Students not in Peterborough had their supplies delivered to their homes while international students were given a stipend and a list to buy their food boxes.
“That was really innovative. It took some of the stress off students, they didn’t have to relocate to Peterborough and could prepare for the winter semester,” said Pam Stoneham, Dean of Trades and Technology. “We have to do everything so far in advance.”
Tamara Tavner makes a breakfast sandwich as part of an at-home assignment. Students had to detail their preparation, production, presentation and sanitary guidelines with step-by-step photos. Photo courtesy Tamara Tavner via Fleming College.
A side benefit from this at-home learning was that students developed social media skills and presentation through photographing their home-cooked meals.
Fleming would reach out to small-business retailers for supplies such as Kawartha Dairy and Windmill Farms to supply the ingredients.
Komal Kakkar submits his breakfast sandwich as part of a winter semester assignment. Photo courtesy Komal Kakkar via Fleming College.
With these new lessons introduced from Fleming’s creativity, Stoneham believes this could be part of the curriculum moving forward.
“We’ll be looking at what we’ve done and continue to do that as we go back to normal,” she said. “I’d also like to point out the resiliency in the students because they have to adapt and embrace these new ways of doing things.”
Efren Munquia Siqueiros prepares several meals in-house while practicing health and safety guidelines from the pandemic. Photo courtesy of Natalie Wood via Fleming College
Fleming typically had online classes in the fall semester with in-person classes for the winter. With several programs requiring hands-on training such as culinary, carpentry and electrical engineering, it gets difficult to properly teach their students.
Classes were done via Zoom or Webex but students needed hands-on experience according to Stoneham.
“The trades and technology programs are very hands-on,” she said. “We had to figure out if we could still deliver in a fashion that meets the learning outcomes and create a learning experience.”
Fleming culinary students showcasing chocolate truffles Jason Martin (left) and Jada Calhoun (right) during the 2020-2021 winter semester. Photo credit Amanda Benns via Fleming College
Several courses have started to pre-record lessons and demonstrations. Students can watch the videos at their own pace to fit their schedules in case they have other priorities or if they missed a class.
This method has made students better prepared for classes according to Stoneham.
“Pre-recording something so they study when they arrive, this is what I saw in the demonstration,” she said. “There’s a better level of preparedness when they do come on campus.”
Rohan Bhardqaj (left) and Aman Dankhra (right) pouring soup while socially distancing. Photo credit Amanda Benns via Fleming College
