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Home News Campus Miller Campus continues to offer hands-on classes
  • News
  • Campus

Miller Campus continues to offer hands-on classes

By
Luke Nichols
-
March 17, 2021
0
Culinary arts classroom
Instead of small classrooms, the culinary arts classes at Miller Campus use the cafeteria to practice social distancing. (Sydney White)

Since 2001, the Salt Lake Community College Miller Campus has been preparing students for careers as police officers, chefs and chef supervisors, automotive technicians and more.

Many of the programs taught at Miller Campus require in-person learning. With COVID-19, instructors had to find new ways to deliver the same essential course content to students.

One department that heavily requires in-person learning is the police academy.

“There are some things that you can’t do remotely. You can’t do physical fitness training or defensive tactics training in a remote environment,” said Gary Cox, associate dean of the Institute of Public Safety at SLCC.

Cox explained that the academy is a “critical position” because law enforcement is constantly needing new recruits.

“We knew we needed to complete the people that were already in the academy,” Cox said.

In order to do this, Cox said the department has made every effort to keep the classes active and the learning environment as safe as possible.

According to Cox, anyone outside of the classes cannot access the Public Safety Education Learning and Training Center, and all essential COVID-19 precautions are being followed.

“We have been checking temperatures, requiring masks, sanitizing everything and we make sure that there is always adequate distancing. Also, at least once every other week all of our academy cadets are COVID tested,” Cox said.

Cox acknowledged times where remote learning has been used because of a COVID-19 exposure or a positive test.

“Luckily, we have great technology that allows for us to continue through that, but that can certainly be a challenge for students,” Cox said.

Despite the challenges, Cox claims that the department has kept on track.

“We have continually been meeting the schedule that was established at the beginning of the semester with little to no hiccups,” Cox said.

The SLCC culinary arts department also requires firsthand learning.

Jeffrey Coker, associate dean for the Culinary Institute, explained that students and faculty have been the program’s highest priority through the pandemic. In order to keep with this goal, the program has undergone various kitchen accommodations.

“We follow social distancing protocols, and we follow the mask mandate. We also reduced our cohort sizes from 16 to 14 people. This was to make sure everyone had enough room in the kitchen. We only allow one class to be in the kitchen at a time,” Coker said.

Another change came last spring, when the program transitioned several classes to hybrid format. Other scheduling adjustments were needed to preserve the pre-pandemic total of seven hours of weekly kitchen time.

“We decided on moving our two-hour weekly lecture section of our teaching online and left our vital kitchen time in-person,” Coker said.

Despite the new delivery, Coker stated that the content of the classes has remained the same, and that students attending the culinary classes are still getting the same amount of in-person kitchen learning time as they would have previously.

“The delivery has undergone some changes, but the content is the same,” Coker said.

Miller Campus during COVID-19
1 of 14
Culinary arts classroom
Instead of small classrooms, the culinary arts classes at Miller Campus use the cafeteria to practice social distancing. (Sydney White)
Culinary arts kitchen
The kitchen at Miller Campus, where the SLCC Culinary Institute practices what they learn. Because of the pandemic, the program only allows 12 people at a time in the kitchen, which includes an instructor. (Sydney White)
Culinary arts kitchen
The Miller Campus kitchen where culinary arts students practice their craft. COVID-19 limits kitchen capacity to 12 people at a time, including the instructor. (Sydney White)
Old greenhouse
A greenhouse at Miller Campus sits idle because of the ongoing coronavirus pandemic. (Sydney White)
Beehive in disrepair
An old beehive sits dormant at Miller Campus. Several facilities remain closed during the COVID-19 pandemic. (Sydney White)
Another greenhouse
A culinary arts greenhouse at Miller Campus remains closed during the coronavirus pandemic. (Sydney White)
Police academy plaques
The entrance of the police academy at Miller Campus. The Institute of Public Safety remains open to teach cadets during the coronavirus pandemic. (Sydney White)
Police academy classroom
In addition to field training, cadets in the Institute of Public Safety learn in this classroom at the Miller Campus. (Sydney White)
Barrel full of bullets
While practicing their shooting skills, police trainees in the Institute of Public Safety at Miller Campus fill this barrel with shell casings every seven to eight days. (Sydney White)
Room for police training
The Institute of Public Safety at Miller Campus includes training rooms where cadets learn different scenarios. (Sydney White)
Room for police training
The training rooms at the Institute of Public Safety at Miller Campus. The areas can be reconfigured so cadets can practice different scenarios. (Sydney White)
Gym
Because of coronavirus, the gym at Miller Campus is only for Institute of Public Safety instructors. Only one person at a time is allowed to use the facility. (Sydney White)
Outside the Automotive Training Center
The Miller Campus houses several programs, including the Automotive Training Center, pictured. (Sydney White)
Outside the public safety training center
Outside the Public Safety Education and Training Center at Miller Campus. The facility is the only place with dorms on campus as of right now. (Sydney White)
  • TAGS
  • college classes
  • COVID-19
  • Culinary Institute
  • Gary Cox
  • Institute of Public Safety
  • Jeffrey Coker
  • Miller Campus
  • Salt Lake Community College
  • Spring 2021
Luke Nichols

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