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.

Culinary News from The Culinary Institute of America

Program at Greystone Campus Paves The Way To Careers In Wine

Accelerated Wine and Beverage Program The Accelerated Wine and Beverage Program (AWBP) at the CIA's Greystone campus has proven to be a path to a successful career in the wine and beverage industry. Graduates have landed highly coveted positions with some of the world’s best restaurants, wineries, and distributors, as well as in other segments of the industry.

Half the students in the most recent class took the Court of Master Sommelier Level 2: Certified Sommelier Exam, and all passed. AWBP graduates earn pass rates 20 percent higher than the national average on that exam.

In the four years of the AWBP, 82 students have completed the program. Graduates are working as sommeliers in high-end restaurants such as Eleven Madison Park and Per Se in New York City; Gary Danko and Hakkasan in San Francisco, CA; and Meadowood Napa Valley in St. Helena, CA. Others run wine programs at places like Dry Creek Kitchen in Healdsburg, CA and Sons & Daughters and Nopa in San Francisco, CA; hold high positions in Napa Valley wineries; are front-of-the-house managers in restaurants; and are wine writers.

Over the course of the eight-month AWBP, held in the heart of the Napa Valley, students taste more than 1,000 wines, take dozens of field trips, and learn from the CIA's expert wine faculty and guest speakers. Classes focus on wines of the world, sensory analysis, spirits, mixology, and the business of wine. Information about enrollment can be found at the CIA's website.

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