House committee advances hospitality-focused apprenticeship pilot and statewide culinary study in S.327

The Vermont House Committee on Commerce & Economic Development moved forward language in S.327 on April 21, directing the Department of Labor to establish a two-year hospitality and culinary registered-apprenticeship pilot and to prepare a study assessing postsecondary culinary and hospitality training options across the state.

Jake Ramsey, director of workforce development at the Vermont Department of Labor, told the committee the pilot "shall establish and maintain a 2-year hospitality and culinary apprenticeship pilot that develops and evaluates a new registered apprenticeship training program specific to accommodation and food services." He said the design envisions a regional, multi-employer model in which apprentices rotate through experiences at a large employer and smaller local restaurants to strengthen workforce pathways and improve job quality.

Committee members debated whether the pilot should be limited to a "tourism-based" economy, a "resort-based" model or framed more broadly. The Chair said the committee would "change that to hospitality," signaling consensus to broaden the language to include non-tourism employers while still targeting hospitality-sector needs.

Rick Seagel of the Office of Legislative Council reviewed the study portion (section 10A) and described its findings and tasks. The study directs the Department of Labor to investigate suitable locations to host programs, research educational and business models, and identify organizations that could "stand up, administer and operate" postsecondary culinary and hospitality programs. Seagel said the study language was revised to focus on statewide opportunities after the closure of the New England Culinary Institute during the COVID-19 pandemic.

The committee discussed program scope — whether the work should focus narrowly on a pilot for a limited set of apprentice occupations or more broadly on the full food economy, including farm and manufacturer-side food businesses and institutional settings. Ramsey and members agreed the pilot should target no more than two apprentice occupations for the initial period, and examples named in the draft include baker, bartender, chef/head cook, institutional cook, restaurant cook, food service manager and servers.

The draft asks the Department to set numeric targets and track completion, retention and wage progression. It also instructs the Department to implement the pilot using existing state and federal funds to the extent practicable and to seek grants as available. The Department must submit an interim report to the House Committee on Commerce & Economic Development and the Senate Committee on Economic Development, Housing, and General Affairs by Dec. 15, 2026, and a final written report by Dec. 15, 2028, describing program design, participants, outcomes and legislative recommendations.

Members suggested clarifications for the study, including clearer language about whether the study should recommend General Assembly funding, how to gauge private-investor interest, and how to catalog currently available certificates and training programs. Stakeholders named for consultation include the Vermont Lodging Association, Vermont Specialty Foods Association and Vermont Sustainable Jobs Fund; several members emphasized the apprenticeship pilot should complement — not duplicate — the broader study.

The committee did not take a final vote on S.327 during the session recorded in the transcript; members indicated they would continue to refine draft language and planned more work later in the day. The Chair closed the S.327 discussion and scheduled additional consideration during the day's session.