During COVID-19 pandemic, hospitality students and faculty adapt, learn 'to always be prepared' -By Ivonne Yee-Amor Five cameras are focused on Professor John Noble Masi's cutting board while he teaches his lesson for Meat Cookery Week. Students who were supposed to get instructions on taking part in the Ultra Music Festival, instead discuss insurance and event postponement with their mega events management professor. For years, instructors have been giving and students have been taking courses online at FIU's Chaplin School of Hospitality & Tourism Management. It gives students the flexibility to learn at their own pace. But now, with COVID-19 concerns and mandatory university-wide remote learning in place, professors with hands-on or experiential learning classes are adapting to the pandemic. "I've done hundreds of live cooking demonstrations, but video instruction is new to me," said Masi, who teaches introductory and advanced food production management courses and runs FIU Bistro, the student-run restaurant at the Chaplin School. The restaurant, which normally opens Thursday nights on the Biscayne Bay Campus, is closed because of the virus and now, Masi is recording his classes in the school's demonstration kitchen. A video director in a nearby room controls the cameras and records the lesson, then the video tutorials are uploaded for students to download and view. Two hundred and fifty undergraduate and graduate level courses are now being taught online at the Chaplin School. Dale Gomez, an instructor and director of IT and adaptive learning, has been moving courses online for the last 10 years, so when the decision was made to implement remote learning, the transition was seamless. "We may not have had the coronavirus in mind when we set up the framework for all of [...]