Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

New Online Classes Join FBS Fall Course Offerings Debut

FBSThe Food Business School (FBS), the CIA's center for executive education, has announced its fall 2016 course lineup. It includes both in-person two- to five-day "innovation escapes" and online classes, where students have the scheduling flexibility to continue to run their businesses as they acquire new skills.

New online courses are Eat.Think.Design, Essentials of Nutrition and Sustainability for Food Innovators, and Technologies, Trends, and Policies Transforming the Food System.

Among the hands-on courses, new to the docket is From Concept to Shelf: Rapid Innovation for Consumer Packaged Goods, a two-day intensive workshop held at the CIA at Copia in Napa, CA. It is taught by FBS Dean Will Rosenzweig and Chris Cornyn, chief innovation officer of Revolution Foods.

In addition to its course offerings, FBS presents an all-star lineup in its FOODBIZ+ monthly online interactive conversations. Among upcoming guest speakers are former White House Chef Sam Kass and Steve Case, co-founder and former chairman and CEO of America Online.

FBS is the world's first business school dedicated to food entrepreneurship and innovation, with courses designed for entrepreneurs and food professionals. For a complete list of FBS programs, visit Food Business School Programs.

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