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Lawmakers debate study approach to shore up Vermont culinary workforce
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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 facilities and operations costs tied to a standalone institute. He added the state should "take great advantage of the culinary infrastructure" already at career and technical education (CTE) centers and in employer kitchens.
Committee members and business representatives recommended a layered approach: stackable, credit-bearing certificates; employer-sponsored apprenticeships; and hybrid classroom/apprenticeship models that allow instruction statewide without building a single large campus. One committee member highlighted the American Culinary Federation's multi-tier certification as an example of portable credentials the state could aim for.
The State Workforce Development Board's staff said culinary training fits under the board's five priority sectors (hospitality and tourism among them) and that the board can host subcommittees or accept outside members to inventory existing training and identify gaps. The board representative suggested the legislature could direct the board and its office to lead a feasibility or pathway study that prioritizes coordination across programs.
Supporters of a study told lawmakers to prioritize certificates that can accrue college credit so adult learners can stack credentials and later pursue further degrees without restarting. Small-business and employer witnesses urged that training include management, cost-control and front-of-house skills, not only cooking techniques.
The committee did not adopt final language during the session but discussed charging the State Workforce Development Board, in cooperation with the Office of Workforce Strategy, to inventory current programs, assess certification pathways and explore registered apprenticeship options. Members set a target for preliminary findings to be reported back to the legislature by June.
Next procedural steps: the committee plans to refine section 10's language and coordinate with relevant stakeholders, including CTE centers, the workforce board and employers, before further markup.
