Sophomore Elena Flores learns to cook through a screen in Mrs. Jennifer Carlin’s seventh period intro to culinary class. She enrolled in the course because of her love of cooking.

“I enjoy baking in my free time and thought I could learn more,” Flores said. “I wish I didn’t have to do all the cooking on my own at home by myself though.”
As a remote learner, she says not having a teacher physically present in her kitchen makes learning more difficult.

“For the most part, if you need help they are available to help you,” Flores said. “I would definitely focus more [if I were at school], but I feel like it would definitely be better to see Chef Carlin bake and then follow her steps in-person.”

Remote and on-campus students experience lessons differently.

“The only thing that makes a difference is whether you are enjoying the food that you made at school with friends, or at home with your family,” Chef Carlin said.
At the start of the year, Chef Carlin put together a baking kit of everything the remote students needed for the first semester.

“We do provide everything they need, but they have to come up here to collect it,” Chef Carlin said.

Parents who don’t want to come up to the school for supplies may purchase their own.

When remote students complete their culinary assignments, submitting their work for a grade isn’t as simple as handing in a paper.

“We have multiple choices on how to turn in our work. I often record videos of myself. For example, I recorded myself cooking an omelet and just last weekend I recorded myself cutting a watermelon,” Flores said.