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Robert Baker, a baking and pastry student at Sinclair, feels that the at-a-distance learning is holding up well for him right now.
“I’m a bakery and pastry student and it’s so great that I’m still able to get the hands-on learning that I need to excel in this profession on a daily basis because of my amazing professors,” he said. “Through the online platform, we get live tutorials from our professors and then go back and work recipes from our own home kitchens. We then come back and discuss and share our work flow.”
Sinclair President Steve Johnson said that the students impacted by the unexpected changes seem to still be critically engaged in their education.
“Student engagement is a critical part of student success and we will continue that through remote delivery,” he said. “We are proud to have already made significant progress. Based on data from less than a week since class resumed, we have seen over 50,000 log-ins, of which over 36,000 were from students, many of whom had formerly been face-to-face only. This wouldn’t have been possible without the help of our extremely dedicated staff and faculty.”
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