Sedona renovation, College for Kids, CTEC and new concurrent courses moving forward
Verde Valley Executive Dean James Perey reported on the progress of various projects in the Verde Valley at the May 9, 2017 board meeting. According to Dr. Perey, the following is a list of new programs and projects underway.
- The $5.4 million renovation at the Sedona Center will be completed by the end of July, 2017.
- A new “sprung floor” to be paid by Yavapai Community College will be installed at the Performing Arts Center at the Red Rock high school. The seven-day project is expected to be completed by the fall semester. The College and the high school will begin a cooperative performing arts program this fall.
- The “College for Kids” summer program attracted 485 students in 2016. This year Dean Perey expects an even larger attendance. He attributes the success of the program to cooperation between Yavapai Community College and the local school districts in the Verde Valley.
- The final acre of the vineyard on the Verde Campus was planted the end of April. This brings the total acreage to about 13.5.
- The culinary program at the Sedona Center will begin this fall with morning classes open to all high school and Community College students.
- A new medical assistance program for high school and Community College students will begin on the Verde Campus this fall.
- Dr. Perey anticipates an intergovernmental agreement between the career and technical education district in the Verde Valley and Yavapai Community College to be executed at the June, 2017 Governing Board meeting.


Citizens argued to the Governing Board at the November 1 meeting that the enclosure will “irrevocably destroy the architecture of the building.”
Mr. Paul Chevalier, the co-chair of the now dissolved Verde Valley Board Advisory Committee, alerted the Sedona Mayor and Council to the decision by the College to reduce the teaching kitchens from four to two at the Sedona City Council meeting September 27, 2016. He said that he was a party to the various early meetings with the College and local culinary experts about the culinary school. He said that at the time everyone talked about having “four separate kitchens; one each for commercial, teaching, pastry, and chocolate.” In early September he was notified via email of the newest configuration. To his surprise, the diagram sent to him “had only two kitchens.”