FOR IMMEDIATE RELEASE
May 19, 2020
CLEVELAND, WI —
As the pandemic made face-to-face instruction for some Lakeshore Technical College programs not feasible, the Lakeshore culinary instructional team and their second-term students were up for the challenge.
LTC’s team developed a plan for students in three courses needing substantial lab activities to complete this semester: cooking methods; soups, stews, and sauces; and garde manger (French for “art of the cold kitchen”). They surveyed students to determine the needs for supplies and equipment. Learning plans, including recipes, were created to allow students to meet the course requirements from the safety of their home.
This week, students will finish preparing pan fried shrimp cakes with steamed broccoli, lasagna, and a curry chicken sandwich. The shrimp, beef, and chicken came from LTC inventory. Other ingredients, from fresh produce to butter and garlic, were purchased. All ingredients, supplies, and instructions were boxed up for students to safely pick up according to a schedule that met physical distancing and all other protocols in place.
Each student received detailed instructions to thoroughly document their progress through each stage of the processes with photos, videos, and notes. Self-evaluations are completed by students for taste and texture. All documentation, including photos and videos get submitted to the instructors.
“This was all put together to best serve our students and keep them on the progression needed in their educational pursuits,” said LTC Dean of Business and Technology Douglas Hamm. “I cannot speak highly enough to the creativity demonstrated by our Chef Faculty Instructors Will Lammers, Amanda Weber, and Bill Gottsacker, as well as the coordinating efforts of our Restaurant Manager Nathan Meinnert and Program Divisional Specialist Kerri Bramstedt.”
The three courses impacted this semester include 11 students, and all are in at least two of the three courses. After providing students with a combination of ingredients, supplies, and instructions, LTC instructors now anticipate these students will successfully complete their spring courses and continue their program courses in the fall – on schedule.
In addition to this effort-keeping students on track to complete their programs on schedule, all students shared with their instructors their appreciation for the meals they did not need to worry about for themselves and their families.
To learn more about the culinary arts program at Lakeshore Technical College, click here.
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Lakeshore Technical College culinary arts program students, Liz Kiley and Cassie Burch prepared the open-faced curried chicken salad sandwiches and stir-fried vegetables pictured above, left. The photo on the right documents their preparation of the vegetables. Photos were taken by the students as part of the new process for their class.
About Lakeshore Technical College
Each year more than 10,000 people enroll in courses at Lakeshore Technical College. They rely on LTC for job preparation, to earn a degree, upgrade a specialized skill, train as an apprentice, or seek a high school equivalency. LTC faculty and staff meet students where they are in life and help them get one step closer to achieving their goals.
LTC is a nationally recognized technical college. The college was ranked the #2 two-year college in the nation for adult learners by Washington Monthly, the #17 trade school in the nation by Forbes, #11 in the nation for two-year college educational outcomes by WalletHub.com, a top-150 two-year college for the fifth consecutive time by the Aspen Institute, and a top 10 Bellwether Award finalist.
Approximately 800 students graduate from LTC each year, and LTC’s associate degree graduates earn a median salary of $47,800* per year. In addition to the Cleveland campus, LTC serves students in Manitowoc and Sheboygan, and offers classes at additional sites throughout the district. Visit LTC at gotoltc.edu.
*Source: 2019 LTC Graduate Outcomes report, 795 graduates contacted to complete the survey; 508 graduates or 64% completed the survey.