FOR IMMEDIATE RELEASE: September 30, 2026

FAIRMONT, W.Va. – West Virginia Del. John Williams visited Pierpont Community & Technical College’s Advanced Technology Center and Culinary Academy Tuesday to see how students prepare for careers through hands-on instruction, technology and engagement with faculty.

Williams, who represents District 80 in Monongalia County, explored programs in Advanced Welding, Health Sciences, Information Systems and Food Service Management. Along the way, he stepped into the role of a student, trying virtual welding, working through a Respiratory Care classroom activity and joining culinary conversations that ranged from nutrition to French cooking.

The tour was led by Dr. Michael Waide, President of Pierpont; David Beighley, Provost and Vice President of Academic Affairs; Dr. Kari Coffindaffer, Dean of the School of Business, Aviation, and Technology; Amy Cunningham, Dean of the School of Health Sciences; and Jennifer Ellison, Dean of the School of General Education and Professional Studies.

At the Advanced Technology Center, Williams completed a virtual welding activity led by Jeremy Sakacsi, Instructor of Advanced Welding. The technology allows students to practice technique, receive immediate feedback and build foundational skills before moving into the welding bays.

Williams also visited Surgical Technology, where Ashley Howard, Instructor and Program Coordinator of Surgical Technology and Sterile Processing, discussed the training required to work in surgical and sterile processing environments, as well as the industry need for trained professionals.

In the Respiratory Care classroom, Williams joined students for an intubation exercise led by Lisa Foster, Director of Respiratory Care. Intubation, a lifesaving procedure used to establish an airway and assist a patient with breathing, is a fundamental skill for respiratory care professionals. Williams successfully completed the procedure on his first attempt while learning about the critical thinking and hands-on training required in the field.

The health sciences portion of the visit continued in Pierpont’s Virtual Reality Lab, where Megan Miller, Nursing Program Coordinator, introduced Williams to Licensed Practical Nursing students working with virtual patients. Williams learned how immersive simulation technology is used to prepare students for real-world clinical settings and also viewed a demonstration of the Anatomage Table, a digital anatomy platform that allows students to explore human anatomy through detailed, interactive visualization.

In an Information Systems classroom, Williams met with students who were working on developing an artificial intelligence bot. The project offered a look at how faculty are incorporating emerging technology into coursework while helping students strengthen their programming, problem-solving and collaborative skills.

“What stood out to me was how often students were being asked to apply what they were learning,” Williams said. “Whether they were responding to a virtual patient, practicing a weld or working in a professional kitchen, they were building skills they can carry directly into the workplace. These are the kinds of educational opportunities that can help more West Virginians build good careers and create a future here at home.”

The visit then moved to Pierpont’s Culinary Academy at Middletown Commons, where Williams learned how each area of Food Service Management prepares students for different roles within the hospitality and food service industries.

Pam Hamilton, Senior Professor and Program Coordinator, introduced Williams to the Nutrition and Dietetic Technology concentration and discussed the role nutrition professionals play in health care, food service operations and community wellness.

In the pastry and baking classroom, Williams met with students and Chapman “Chappy” Adair, Instructor of Pastry and Baking. He learned more about the techniques students practice throughout the program and sampled a student-prepared biscuit.

Williams concluded the tour in a Culinary Arts class led by Sara Feltz, Assistant Professor of Culinary Arts. He spoke with Feltz and her students about cooking techniques, French cuisine and the training required to work successfully in a professional kitchen.

“Delegate Williams did not simply observe the programs; he took the time to participate and speak with the students and faculty doing the work,” Dr. Waide said. “That gave him an opportunity to see what makes a Pierpont education different. Students learn by doing, with faculty who know their industries and understand what it takes to help someone move from the classroom into a career.”

Throughout the visit, faculty members discussed how Pierpont’s academic programs and workforce training respond to changing technology, professional standards and regional employment needs. The demonstrations showed how those connections appear in the classroom, from simulation-based health care education and virtual welding to artificial intelligence and commercial food preparation.

“Effective academic programs do more than teach concepts; they create opportunities for students to apply what they are learning in meaningful ways,” Beighley said. “Each demonstration reflected careful decisions by faculty about how students learn, how skills should be practiced and how technology can strengthen instruction. Our responsibility is to ensure that Pierpont’s programs remain current, academically sound and responsive to the professional expectations students will encounter after they leave us.”

The visit gave Williams an opportunity to speak directly with students, faculty and college leaders while experiencing the range of career-focused education available at Pierpont.

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Pierpont Community & Technical College provides accessible, responsive, and high‑quality education to students and businesses across North Central West Virginia. With a strong focus on career readiness and workforce development, Pierpont offers academic programs and industry‑aligned training that create clear pathways to employment. Through this work, the college helps students discover their path while supporting the region’s economic and workforce needs.

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