RCCD Launches Inclusive Culinary Training Module Inspired by Student Insight

07/01/2025

The idea for an inclusive culinary training module was sparked during Shawna BuShell, Ed.D., Dean of Educational Services and Distance Learning, 2024 visit to the California School for the Deaf, where she met with school leaders to facilitate a partnership centered on their expertise in digital accessibility. While touring the program, Chef Orlando introduced BuShell to Jordan Fingerle, a culinary alum of Riverside Community College (RCC) and a Deaf professional. As they spoke, Jordan candidly shared the challenges Deaf students face in hearing-dominated culinary training environments. That conversation led to a powerful idea: creating a resource to help hearing culinary students communicate more effectively with Deaf and hard-of-hearing (DHH) peers.

In response, RCCD’s Distance Education Department partnered with the RCC Culinary Arts program to develop an innovative, self-paced learning module. The goal was clear—to enhance communication, promote safety, and foster inclusion in the kitchen. Designed specifically for hearing culinary students, the module offers practical tools, visual aids, and communication strategies that support seamless collaboration in diverse kitchen environments.

      

"Our work on this project was deeply personal and profoundly rewarding," said Shawna BuShell, Ed.D., Dean of Educational Services and Distance Learning. "Jordan’s insight helped illuminate a gap in training that we hadn’t fully considered before. This module represents more than just a teaching tool—it’s a step toward making every student feel seen, supported, and empowered."

By bridging communication gaps, the module not only promotes a more inclusive educational experience but also prepares students for real-world culinary workplaces where diverse teams are the norm.

As part of the project, current students from the RCC Culinary Arts program participated in the media production phase and will be featured throughout the training module. Special thanks go to culinary students Christopher Lewis, Lila Pelgone, Tommieselle Thompson, and Quamora Taylor for their outstanding contributions to this effort.

"I think it’s great that awareness is being brought to an environment that might otherwise seem inaccessible to Deaf or hard-of-hearing individuals. As a hearing person, I realized that I can still come off as rude if I’m not facing a Deaf person, being patient, and speaking slowly enough for them to grasp what I’m saying. This experience motivated me to start learning ASL and become more involved in the DHH community,” stated Tommieselle Thompson, current RCC Culinary Arts student.

To reflect on the experience, participating students completed a survey capturing their insights and personal growth. The results revealed a significant increase in students’ awareness and confidence when engaging with DHH peers. Many noted the importance of American Sign Language (ASL), visual communication tools, and inclusive practices as essential components of effective teamwork.

"By becoming more aware of different communication tools—and maybe even learning ASL—I can better connect with others,” stated Lila Pelgone, current RCC Culinary Arts student.

"This initiative exemplifies how digital learning can be inclusive, purposeful, and student-centered," , said Shawna BuShell, Ed.D. "It’s about equipping students with real-world skills while cultivating empathy, equity, and cultural competence in every corner of the classroom—even the kitchen."

Initially, some students admitted to having limited awareness of the challenges DHH individuals face in kitchen environments. However, after participating in the filming process, all reported a stronger sense of cultural competency and an improved ability to communicate respectfully and effectively with DHH peers.

"Spread awareness and ensure that Deaf and hard-of-hearing individuals are supported in both the workplace and the classroom" was the takeaway from Christopher Lewis, current RCC Culinary Arts student.

Another student highlighted how this will now be more helpful to connect with her classmates. "I’d use whiteboards, written notes, or speech-to-text apps more often during fast-paced kitchen moments,” explained Quamora Taylor, current RCC Culinary Arts student.

Their experiences underscore the critical role of self-awareness in addressing personal biases and building inclusive, collaborative spaces. This project is a testament to what can be achieved through thoughtful collaboration, student-centered innovation, and a shared commitment to equity in education.

Published by External Relations & Strategic Communications