Progress 07/01/03 to 06/30/06
Outputs
16 students and 4 instructors participated in industry-recognixed credentials and post-secondary credit opportunities during the life of this grant. That is only the beginning. All agricultural program students will have those plus additional opportunites fully embedded into their secondary program. New Englad Culinary Institute will be a partner in future endeavors. Additional programming will be developed as the partnership evolves.
PRODUCTS: Food Science Lab- Four separate agriculturally-based programs have produced value-added Vermont specialty food products such as maple sugar candies, maple cream, beef jerky, fresh tomato-based slasa, jams, jellies, and preserves. Equipment consists of large machine to stir cooling syrup into cream, steam kettle, professional mixer with meat grinder, gas range, hood, chest freezer.
OUTCOMES: 12 agricultural students and two instructors completed the ServSafe certification course. 75% of the students received certification. Two instructors received certification and instructor credential. This certification will form the basis of all food-based agricultural programming in the future. The skills enable students to safely produce value-added Vermont food products for public consumption. 4 students and 4 instructors successfully completed an on-line Intro to Food Theory & Science with New England Culinary Institute which included an intensive five-day practicum at the Hannaford Career Center Culinary Arts kitchen. Post Secondary options for dual enrollment are still evolving. Soon to come will be Meat Fabrication, a course designed to provide industry-standard methods for producing value-added meat products for public consumption. All post-secondary courses offer dual enrollment credit options. The connections forged through this grant will inspire those in both
the Culinary Arts and Vermont Agricultural food producer communities to work more closely together to enhance te quality of Vermont products and the Vermont economy.
DISSEMINATION ACTIVITIES: Project dissemination will occur at all Vermont agricultural education sessions planned for Fall 06. Presentations will be made before the major technical education annual conference, Take the Helm, in 2007. The Workforce Investment Board and Addison County Chamber of Commerce will have presentations and/or reports.The Patricia Hannaford Regional Technical School District Board of Directors will be presented with the report at their next meeting in October of 06.
FUTURE INITIATIVES: Additional post-secondary options will be developed with NECI. Additional joint projects and products will be deveoped with Hannaford Career Center Agricultural Programs and Culinary Arts. NECI programs will benefit from and agricultural perspective offered by the HCC programs. For example, the Basic Food Theory & Science class will have more of a Vermont-based product slant as well as classical food theory.
Impacts
Expectations include Addison County adults and students will better realize the benefits of utilizing local food ingredients to produce value-added culinary products for which Vermont is famous. The benefits to both the food producer (farmer) and the food processer will result in a stronger local economy and a future for the agricultural industry in Addison County beyond dairy. Impacts upon technical education programming in Vermont would include expanding both agricutural and culinary programming to better serve the individuals in these foelds, the local businesses in these fields and the economy of the State of Vermont. When a people relaize their inter-dependance and their
Publications
- Project Final Report- Cobden & Mills 2006
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Progress 10/01/04 to 09/30/05
Outputs
Vermont Technical College (VTC) has made a decision to not create any new associate degree programs. We therefore have found a new post-secondary partner, the prestigious New England Culinary Institute (NECI). Although they do not offer associate degrees per se, they offer a completion credential. The PHCC will offer two courses that will lead to the completion credential, Science of Foods and Meat Fabrication. The PHCC students will have concurrent enrollment. These college courses are in development. Curriculum mapping will occur and students will be recruited.
PRODUCTS: The articulation agreement between PHCC and NECI is being developed. There will not be an associates degree attached to this agreement. (See progress report.) Agribusiness food science lab is in process of development. College level courses are in development. Curriculum mapping from pre-tech through Agribusiness Tech through appropriate NECI Mods will occur.
OUTCOMES: Curriculum for Science of Foods and Meat Fabrication will be developed in collaboration with PHCC and NECI staff. Students who complete these courses will attain transcripted credits that could be applied to programs at NECI or other post-secondary institutions. They will be enrolled both as secondary and post-secondary students concurrently and the transition will be seamless. Program articulation agreements are in the process of being developed. They will form the basis of all programming to be developed by either institution.
DISSEMINATION ACTIVITIES: There are no activities as of yet.
FUTURE INITIATIVES: All articulation agreements will be finalized. College courses will be implemented. The Agribusiness Technology food science lab will be completed. Curriculum maps from pre-tech through Agribusiness Tech through to NECI will be developed.
Impacts
PHCC programs and students will realize additional value of post-secondary credit in a secondary program setting. Post-secondary institution will create early relationships with potential matriculating students. Institution will expand Culinary Arts programming in sustainable agriculture and Vermont value-added agriculture.
Publications
- No publications reported this period
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Progress 10/01/03 to 09/30/04
Outputs
In phase I of the Agriculture Workforce Development Center we researched exisiting sites for relocation for the agriculture programs. We developed a facilities analysis to establish our needs, developed a space utilization schedule, developed a preliminary hazardous materials report, and researched existing sites in Addison County. We reviewed the proposal of exisiting sites with the facilities committee and governance board of the Patricia A. Hannaford Career Center. A modification was made to our plan from moving from renovating a current site to purchasing land in the industrial park and building a new building. The board has approved the purchase of land and we have contracted with an architect to design plans for the facility. We will be asking the community for a bond vote in the Fall. This building project is not supported by this grant, but the agriculture center was originally being designed to help support this new programming. Local businesses are an
important component of the Center's programs and have helped us determine the best methods for delivering agriculture skills to meet the new and emerging requirements of the industry. In year I, we established an expanded employer advisory committee that includes 23 local agriculture businesses. This advisory committee also includes partners from Vermont Technical College (VTC)and the Career Center administration and faculty. The business advisory committee has developed a dual enrollment program with attainment of credit towards an Associates Degree in Diesel Power Technology and is currently working on the development of a new Associates Degree Program in Agbusiness. Accomplishing the development of the associates degree program was slowed down because of a change in personnel at VTC and our lead Agbusiness teacher being out on maternity leave for Spring semester. Our partnership with VTC of teaching college level education and training at our site is strong. One of our agriculture
teachers became an adjunct professor of VTC this summer. Our agribusiness technology teacher attended the national conference in Orlando in the Fall. Our food science lab was originally focused more on the milk and cheese industry but because of changes in curriculum and degree related programming, our focus is moving more towards the maple industry. In the future we may need to address the opportunity of modifying our budget for equipment to reflect this.
PRODUCTS: A business advisory committee made up of 23 local agriculture businesses. VTC and the Career Center will develop an articulation agreement. VTC and the Career Center will develop a new associates degree program and offer the college level program to current high school students. The Career Center will create an agribusiness food science lab Working with VTC, the Career Center will develop a coordinated, sequenced and well-defined curricula.
OUTCOMES: High school students with knowledge, skills, and abilities for successful entry or continued post-secondary education. Articulation agreements developed with colleges. A new Associate's Degree Program. Creation of an agribusiness food science lab. Providing on-site college level education and training with new state of the art labs Develop curriculum mapping between secondary and post-secondary programs
DISSEMINATION ACTIVITIES: Agribusiness Technology instructor attended the national conference in Orlando in the Fall. Our Director presented at a state-wide Workforce Investment Board Conference A faculty member from our partner Vermont Technical College, presented at a summer conference for Vermont Technical Centers in August. Our Director attended the State Technical Directors meeting in July and shared the model.
FUTURE INITIATIVES: We are currently entering Year II of our grant.
Impacts
Business community more invested in curriculum and education of students in agriculture. Students leaving high school with college credits. These transferable credits will allow them to finish school earlier with less of a financial burden. Those students who do not attend a post-secondary institution will have greater skills and be better prepared to address job challenges. A strong partnership between a secondary and post-secondary institution.
Publications
- No publications reported this period
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