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Committee discusses culinary, hospitality apprenticeships and a proposed summer study
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Summary
Committee members and Department of Labor staff discussed using existing tech‑center culinary programs, intermediary sponsorship models and federal apprenticeship expansion funds to pilot apprenticeships in hospitality; members asked for study elements including certifications and partner identification.
Committee members asked the Department of Labor whether apprenticeship could help address workforce needs in hospitality, tourism and culinary trades and discussed a proposed summer study to scope training, partnerships and certification needs.
Jay Ramsey said many tech centers already have culinary programs and the department has prioritized hospitality and tourism as a sector. On designing apprenticeships for small businesses he said the state should rely on intermediary or sponsor organizations to take on administrative and coordination tasks so small employers — which dominate the sector — can participate. “Apprenticeship can be part of the solution here,” Ramsey told the committee, citing models in other states that center apprenticeship in resort towns.
Members asked which elements a summer study should include; suggestions included identifying certifications, potential partners, partnership models and how coursework, credentials and advanced standing would be handled. Ramsey said federal apprenticeship expansion funds and adult CTE grant tweaks could be used to pilot programs and that the department will look for grant applications that address culinary workforce needs.
The committee asked the department to think about how to convene partners and whether municipalities or regional conveners (Burlington was named as an example) could play a role in coordinating employers and training providers. Ramsey said the department will continue outreach and follow up with committee staff to shape study language and next steps.
