Culinary Schools Closed During COVID-19 Look Ahead to the Future | Eater
"When the campus shut down in March, students and student teachers were left uncertain about next steps; administrators responded by moving lecture courses online and offering undergraduates in lab (hands-on) courses options to finish in July or in the fall. The Providence campus has tentatively planned a July 6 reopening with smaller class sizes (reduced from 18 to 14), mandatory masks for all staff, students, and faculty, plexiglass partitions between cooking stations, and separate tasting rooms where students will bring food in deli containers and use disposable utensils for sampling and instructor feedback. School leaders acknowledge enrollment and post‑graduation employment challenges ahead and expect the pandemic’s financial strain to affect future enrollments, while trying to balance safety measures with students’ needs for timely completion." - Korsha Wilson
