For the college's coronavirus updates, please visit www.cpcc.edu/coronavirus.
As of March 18, Central Piedmont Community College suspended classes that require face-to-face, in-person instruction until further notice. College faculty and staff are working to move as many classes as possible to online delivery, with these online classes re-starting on March 23.
All Central Piedmont classes that can be offered remotely will be provided via online delivery. All classes that require in-person instruction will be suspended for now.
Central Piedmont remains open, however, its campuses and centers will be accessible only to employees whose presence is required to perform essential functions related to the operations and business of the college.
Read the complete message at cpcc.edu/coronavirus.
Central Piedmont, community partners help package food for residents in need
Central Piedmont Community College’s hospitality education program partnered with Sysco Foods and the Piedmont Culinary Guild on March 25 to package and deliver 500 boxes of food to local restaurant employees who have been impacted by the coronavirus pandemic.
Sysco Foods donated 250 cases of food to the community outreach project. The cases consisted of frozen chicken, produce, fresh fruits and vegetables, and dairy products, such as milk and butter.
Representatives from Central Piedmont, Sysco Foods, and the Piedmont Culinary Guild were on site at Central Piedmont’s Culinary Arts Center to receive the cases of food, sort and package the individual boxes, and deliver them to 25–30 restaurants located in Mecklenburg County and beyond.
Each box included three to four major food group items, providing local restaurant workers with a nutritious meal for their family during this unprecedented time. Restaurants needing employee assistance signed up to participate in the community outreach project online through the Piedmont Culinary Guild’s website.
Thanks are extended to Central Piedmont's Richard Kugelmann, division director of the college's hospitality education division; Ross Howard, director of business resources and marketing for Sysco Foods; and Kris Reid, co-founder of the Piedmont Culinary Guild for spearheading the initiative.