New Publication on Career Pathway Models and Programs

The U.S. Chamber of Commerce’s Institute for a Competitive Workforce (ICW) and the National Career Pathways Network (NCPN) have released a joint publication, Thriving in Challenging Times: Connecting Education to Economic Development Through Career Pathways. This resource highlights successful career pathway models that create relevant, challenging learning environments for students and are designed to increase American employers' access to highly-skilled, qualified workers. Thriving in Challenging Times profiles 17 local and two statewide career pathways programs in multiple industry sectors, documenting the challenges, strategies, results, and business engagement each partnership has experienced.

Workforce Solutions 2009 Update

Since 2008, The Employment and Training Administration (ETA) has disseminated 541 solutions through the Workforce3One innovative solutions project developed under the Community-Based Job Training Grants and High Growth Job Training Initiative. This flyer provides information on the 2009 Updates to these solutions.

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Community-Based Job Training Grants (Round 4) Teleconference on Performance Reporting

On April 2, 2009 the Business Relations Group conducted a teleconference with Community-Based Job Training Grantees (Round 4) on Performance Reporting. In preparation for this call, grantees were encouraged to listen to a pre-recorded webinar titled: “1-2-3-4 9134 A Guide to Preparing your First Quarterly Performance Report”: http://www.workforce3one.org/view/3000905433277743821/info The teleconference reviewed key policy guidance and themes, responded to questions submitted in advance of the call, and provided additional instruction for preparing and submitting quarterly performance reports. The following materials were referenced on the call: 1) General Reporting Forms and Instructions; 2) ETA 9134 Report-Form; 3) Frequently Asked Questions documents (5 total); 4) Supplement & Glossary; and 5) Grantee Guidebook to Performance Reporting.

Community-Based Round 4 “Ask the ETA Fiscal Expert” Teleconference Recording (Recorded March 24, 2009)

This is a recording of a teleconference conducted for Community-Based Job Training grantees and focuses on the financial management aspects of their Department of Labor grant. The following Financial topics were covered during the teleconference: Administrative Controls Match and Leveraged Resources Equipment Procurement Audit and Audit Resolution Facilities and Other Capital Assets Intangible Property In order to assist you on the teleconference, as well as when you are preparing your financial reports, below are two links that will take you to ETA Financial Form 9130. The first one is a direct link to ETA Form 9130 and its corresponding instructions. The second link takes you to the DOL-ETA Financial Reporting page where you will find information related to grantee reporting systems and how to access DOL's reporting system. http://www.doleta.gov/sga/pdf/9130_Basic_JUL08.pdf http://www.doleta.gov/grants/financial_reporting.cfm Prior to listening to the recording, grantees are encouraged to listen to the following pre-recorded financial webinars posted on Workforce3One: Financial Management and Match http://www.workforce3one.org/view/4887/info Leveraged Resources & Intellectual Property http://www.workforce3one.org/view/4886/info Grant Management Requirements http://www.workforce3one.org/view/4913/info Financial Reporting http://www.workforce3one.org/view/4904/info

District of Columbia (D.C.) Employment Guidebook - Hospitality

Part of a series of three, the Hospitality industry employment guidebook from the D.C. Department of Employment Services (DOES) provides an overview of both the Restaurant and Food Services, and the Hotel and Lodging sectors of the hospitality industry, training and education requirements, top ten occupational projections and salaries, and local area job forecasts.

Competency Model for the Hospitality Industry

The Hospitality Industry offers workforce development agencies an industry that offers career paths and accessible entry level opportunities for hard to place populations. This article describe a competency model developed DOL/ETA and the American Hotel & Lodging Association and one program. Links to the competency model and a full case study are included in the article. Good resource for organizations seeking to create training in hospitality industry or partnerships with the hospitality industry.

Southeast Michigan is Where Hospitality Works!

Where Hospitality Works! was formed in July 2005 to address critical training and employment needs in the hospitality and tourism industry of Southeast Michigan. Partnering with industry employers and other critical stakeholders, Where Hospitality Works! is a Michigan Regional Skills Alliance (MiRSA) funded by the Michigan Department of Labor and Economic Growth (DLEG). MiRSAs are partnerships formed to address workforce challenges such as worker shortages, skill shortages, training mismatches, employee recruitment and retention, and organizational design within a specific geographic area and industry. The State of Michigan is promoting the formation of MiRS's to help businesses improve their competitiveness and economic security. For more information on initiatives that support the travel, tourism, or hospitality industries, please see the following resources: http://www.whatsnext4me.com This project is designed to develop a teen-oriented website to inform and educate teens about the career opportunities in the hospitality industry. http://ace.laguardia.edu/ciet/hotel_teach.htm Hotel TEACH (Teaching English and Careers in Hospitality) is a project with LaGuardia Community College to develop a contextualized language curriculum to instruct limited English proficient individuals while providing them with the occupational skills for employment in the hospitality industry. http://www.careeronestop.org/competencymodel/pyramid.aspx?hsp=Y http://www.doleta.gov/wired/regions/2g_Southeast_Michigan.cfm

Savory Science Brings the Kitchen to the Classroom

Savory Science, a new hands-on professional development workshop for Alabama Science, Family and Consumer Sciences (FACS), and Agriscience teachers, was recently broadcast to nine different ACCESS Distance Learning sites throughout the state. The event is the first in a series of planned Savory Science workshops for Alabama teachers. The primary objective of the workshop was to show teachers different methods that they can use in teaching science-related activities in their classrooms and career and technical education programs. Participating teachers received great tips on methods to integrate advanced science principles and experiments into their lesson plans and school curriculums.

Getting to Work: A Report on How Workers with Limited English Skills Can Prepare for Good Jobs

This report, from Working for America, profiles programs in four industries: manufacturing, health care, hospitality and construction that used union and or employer partnerships that sought to better serve immigrants and refugees get and keep jobs while they develop English fluency. Covers program design, supports and continuous improvement and covers common challenges (p. 35) such as: assessment, data tracking and program evaluation, curriculum development,, Staff development, adequate funding, and equity in the workplace.

South Seattle Community College Culinary Arts Program

Culinary Arts is considered one of the "showcase" training programs and has offered high visibility for South Seattle Community College. It is consistently ranked among the top training programs in the country by the National Restaurant Association. Both it and the Pastry Arts program provide an intensive, hands-on course of study that prepares students for professional entry into the food service industry. The rigorous and comprehensive programs are taught by a highly skilled faculty in five state of the art kitchen facilities. This activity includes facilitating internships in outstanding programs such as culinary arts. The Culinary Arts division works closely with industry leaders to develop program content that includes realistic skills training needed for successful employment in the field. The program's success led to the development of a new wine program, the Northwest Wine Academy.

Austin Community College Culinary Arts Program

Austin Community College (ACC) is the only school in the U.S. offering associate degrees and certification in the combined fields of culinary arts, hospitality management, travel & tourism, and meeting & event planning. It is one of a handful of accredited culinary arts program in Texas taught by a public institution. Graduates of either the basic certificate or the associates of applied science degree are eligible to receive the Certified Culinarian certification as defined by the American Culinary Federation (ACF) guidelines. Both programs are composed of classroom instruction courses and hands-on kitchen courses. Classes are set up in blocks, both day and night, so students can work their way through college or take care of their families. Austin CC has implemented many of the unique features of the culinary arts program into other courses of study, including campus policies relating to travel, semester-based counseling for all students, and procedures relating to cash transactions.

Hospitality Industry Institute Serves as Impetus for Anne Arundel Community College to Rethink Overall Program Structure and Administration

Anne Arundel Community College’s Hospitality Culinary Arts and Tourism (HCAT) program provides all aspects of hospitality and culinary education, creative cooking classes, chef demonstrations, business contract training, and continuing professional education. The Institute includes Associate Degree and Certificate opportunities, international internships and courses for personal interest. An off-campus program operates in the downtown area. HCAT was implemented in 1997, in conjunction with the college’s planning efforts to become a "learning college", a model designed to focus on the needs of students, grow college programs, and reduce internal competition for financial support. By offering credit and non-credit courses, avocational programming, experiential learning and continued professional education, the program provides students the opportunity to enter and exit the program as needed and can schedule their training around their personal needs. The program currently has over 30 business and industry partners who participate on an Advisory Board and provide other means of support such as internships and scholarships. HCAT has also been instrumental in the development and implementation of a high school tech prep program. As a result of the Institute’s success, six additional programs have revised their operations, incorporating an institute model. The concept is further mirrored in overall college program administration.

Hospitality Administration and Management Program, Community College of Southern Nevada

Hospitality and tourism are the world’s largest industries. In the U.S., the industries are much in need of skilled workers, and a series of programs offered by the Community College of Southern Nevada (CCSN) is helping to train them. Hospitality management training includes the operation of hotels, restaurants, and travel and tourism related businesses. CCSN offers five options for students interested in pursuing careers in hospitality and travel. Participants have the opportunity to earn an industry-recognized, position-specific line- level certification. The certification validates employee competencies, increases morale and motivation and targets workers as good prospects for advancement. Most industry employers offer tuition reimbursement assistance to workers, providing an incentive for continued education. CCSN is a key participant in a partnership between the Southern Nevada Workforce Investment Board, the Nevada Hotel and Lodging Association, the Nevada Hospitality Foundation and Station Resort and Casinos, funded to train over 10,000 industry workers in a demonstration grant.

Maryland Governor's Workforce Investment Board Hospitality and Tourism Workforce Summit

The Maryland Hospitality and Tourism Workforce Summit is scheduled for Tuesday, January 23, 2007 at the University of Maryland University College, Inn and Conference Center in Adelphi, Maryland. The Workforce Summit will assemble 300 representatives from restaurant and food/beverage services, lodging, parks, recreation, amusements and attractions, from travel and tourism companies as well from government, education and the non-profit sector. The purpose of the summit is to address the industry's current and projected workforce shortage.

Institute for Culinary Arts, Metropolitan Community College

The Institute for the Culinary Arts, located at Nebraska’s Metropolitan Community College, is designed to meet industry needs for advanced levels of professionalism in the field. The program trains students for the Associate of Applied Science Degree, provides course work for students seeking to enhance their professional skills, and serves industry through programs that are designed to advance and renew the education of field practitioners. Students can choose from six options, ranging from business management to culinary skills, all taught in a state-of-the-art facility that provides hands-on experience. The curriculum is designed in response to local needs and national trends, and because of the strong working relationship established with industry, the program boasts a 100 percent placement rate for graduates.

Maui Community College Culinary Arts Program

The Culinary Arts Academy at Maui Community College (MCC), in operation for over thirty years, trains students in all aspects of the food industry, providing employees for many local resorts and well-known restaurants. It is a comprehensive training program, emphasizing advanced culinary skill development and restaurant management skills. The program provides intensive hands-on on to prepare students for professional entry into the food service industry. The rigorous and comprehensive programs are taught by a highly skilled faculty. The program is a career-ladder curriculum based on three levels of competencies offered in three specialties areas: Culinary Arts, Baking, and Restaurant Supervision. Instruction is competency-based and focuses on the skills, knowledge, and attitudes needed for success in the industry. Representatives from local restaurants and resorts design the program curriculum, which are updated to ensure that they meet students’ needs to obtain current skills and training. Local employers provide scholarships and donations to the program.

Maryland Hospitality Industry Brochure

Maryland has produced a series of brochures for each of its targeted industries This brochure provides statistics and information on the Hospitality Industry Initiative to implement the Maryland Governor’s Workforce Investment Board’s cluster approach to workforce development. Provides information about Maryland industry that business, economic development and workforce professional would find useful

Industry Focus Tool

Census Bureau’s analytical tool called Industry Focus will allow users to focus on particular industry sector characteristics.

Hospitality Industry: Workforce Challenges and Solutions (Recorded Version)

The Hospitality industry faces a variety of challenges in attracting, training, and retaining qualified individuals, including poor public perception of hospitality employment, a shrinking youth pipeline, high turnover, and limited English proficiency among many of its workers. The industry also lacks training models and skills certifications that can be used consistently across the industry to build similar skills requirements for positions at all levels to encourage career growth. This webinar will provide an overview of the industry, and feature a preview of solutions being implemented by Johnson and Wales University , LaGuardia Community College , and Southern Nevada Workforce Investment Board organizations to address these challenges