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Lawmakers debate study approach to shore up Vermont culinary workforce
Summary
Committee members and witnesses told the House Commerce & Economic Development Committee they favor studying culinary workforce pathways and leveraging CTE centers and apprenticeships rather than creating an expensive standalone culinary institute described in section 10 of S.3.27.
The House Commerce & Economic Development Committee on April 8 continued work on S.3.27, focusing on section 10 and how the state should address a shortage of trained culinary workers.
A testimony-led discussion opened with a presenter who asked the committee to approach any study "with our eyes wide open," warning that establishing a new culinary institute would be costly and risky. The witness said Vermont lost enrollment and downstream business development after the closure of a national for-profit culinary school and urged the committee to consider alternatives that use existing infrastructure.
"It is a really costly program," the presenter said, noting…
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