WORKING FROM HOME Practical and fine arts teachers adjust their curriculums for virtual learning ZERU MARUT news staff
MIKA KIPNIS news staff
illustration by | ERICA SHI
PRACTICAL ARTS
WOODWORKING As teachers come up with new ways to teach a class over the internet, Woodworking has tried a new method for the first time in almost two decades. “We use the textbook,” Stephen Schmidt, who has taught all levels of Woodworking classes for almost 20 years, said. “I [haven’t] used the textbook [in] 19 years, probably.” However, this shift doesn’t make up for the difficulties of online learning. For Schmidt, Zoom audio issues have been a challenge. “I’m gonna be using my iPad to go around to different machines to demonstrate,” Schmidt said. “And there’s a lot of echo in here, and in
turn, the iPad has a very sensitive speaker on it. That in turn [produces] a lot of feedback.” Overall, the new Woodworking experience has been unusual for everyone involved. Despite the inconveniences of virtual learning, Schmidt understands that it is necessary and knows that his students understand as well. “They understand we’re living in a world right now where everything has changed,” Schmidt said. “So most of them have been very understanding and very good about it. But I know they’re all hoping to come back so they can get their hands on the machines and material.”
Junior Ryan Silver lays out his Woodworking textbook. So far, his class has covered types of wood and measurements for woodworking. “I get a little bit of detail in the Zoom, but it’s definitely not to the same level that it otherwise would be,” Silver said. (Photo courtesy of Ryan Silver)
FOODS
Senior Annabella Seeger makes a vanilla cake. Seeger chose to focus on the pastry and baking arts this year. “It’s a much different setting because in the [school] kitchen, there’s more space than in my personal kitchen at home,” Seeger said. (Photo courtesy of Anabelle Seeger)
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NEWS
Without the benefit of one kitchen for all students, both staff and students in the Foods classes are adjusting to the new virtual environment. “I would say time and delivery of material has been the most difficult,” Chef April Dalton, who teaches all levels of Foods, said. Dalton finds that the biggest challenge is focusing on the most vital topics with limited class time. Along with other FACS teachers, Dalton had to devise a new strategy to make sure students are still taught what they need to know. “The FACS department had to meet over Zoom and discuss what
were the essential topics we should be delivering so as to not overwhelm the students,” Dalton said. Senior Annabella Seeger is taking an independent study in Foods, where students choose their own assignments. But with a lack of a rigid schedule, Seeger can find it difficult to start working. “There’s already a lot of stuff on my list to do each day, so if we were in school I would have a designated time to do it,” Seeger said. “I don’t really have to meet with Chef [Dalton] in the mornings in my time slot ... so it’s kind of hard to motivate myself, but I think I’m doing alright with it.” SPREAD DESIGN BY ZERU MARUT
