1 / 15

To A Better Trained Workforce

The Pathways Consortium aims to develop multiple pathways for youth and adults to enter the workforce in the food industry. Through education, training, and collaboration, the consortium focuses on improving employment preparations and educational achievement while providing support and services for youth development.

edgerton
Download Presentation

To A Better Trained Workforce

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. To A Better Trained Workforce Pathways Mid-Atlantic Consortium

  2. Life Cycle Approach to Workforce Assistant- Ship 12-18 years Guided Exploration 12-16 years Work-based Learning 16 – 20 years Awareness 8-12 years mentors teachers coaches community family Work With Others Decision- Making skills CORE VALUES Self- Assess- ment Ethics Develop An inquiring mind Post-Secondary Education 18 – 24 years Early Development 5 – 6 years Adult Leader- ship 21+ years Employees Mentor, Coach, & partner With youth Pre-School Under 5 years

  3. Program Goals • Develop multiple pathways for youth and adults to enter the workforce. • Develop education, training, curricula, and technical support. • Build public/private collaboration within the food industry. • Develop and implement learning options for those employed in the food industry. • Develop and implement a marketing strategy in support of the MAC project.

  4. Who Is the Target Audience? • Those who are candidates for employment in diverse sectors of the food industry. • All ages of people: one project starts with 4th graders, while others will help any age. • Those still in school, those who have dropped out, those in "welfare-to-work" and those already working in the food industry in areas such as: • Production Distribution • Processing Retail Packaging Food Service • Wholesale

  5. Pathways To A Better Trained WorkforceInitiatives Factory Floor Classroom Career Pathways Food Employ- ment Oppor- tunity Supermarket Experience &Young Consumers Mentoring Food Science Tech. Program Articulation In-School Initiatives Planning Integration Out-Of-School Initiatives

  6. Key Youth Themes in Workforce Development • Preparations for & Success in employment • Improving educational achievement • Support for youth • Services to develop the potential of youth as citizens and leaders

  7. A Youth Development Approach • Focuses on a Young Person’s Assets • Communicates High Expectations • Focuses on a Young Person’s Assets • Communicates High Expectations • Provides Opportunities for Leadership • Encourages a Sense of Personal Identity • Broadens a Young Person’s Perspective

  8. Students and Family Business School Coordinating Organizations

  9. Key Youth Themes in Workforce Development • Preparations for & success in employment • Improving educational achievement • Support for youth • Services to develop the potential of youth as citizens and leaders

  10. 500 Young People's Perspectives of Food Industry • POSITIVES • Great interest existed in career possibilities when explained. • Potential 1st job to develop skills. • Location and number of stores were seen as a big plus.

  11. 500 Young People’s Perspectives of Food Industry • NEGATIVES • Students see part-time, minimum wage and boring jobs in the industry. • No or little information about career ladders/lattices in the industry were available to students. • Parents see the food retailing industry as “dead end, requiring little training and education.” • Those employed in the industry cite supervision as a major cause of leaving. • Parents/students connect the industry to production agriculture which has many negative perceptions.

  12. Food Industry Internship Goals Provide Students with a coordinated school and work-based experience. Build business and community partnerships to enhance education. Provide exploration and early training to students for a career pathway in the food industry. Provide the food industry with: • Increased potential pool management candidates • Increase overall pool of workers • Reduce costs of turnover • Improve individual image of the store and the food retailing industry

  13. Cornell Curriculum (Required) • Fundamentals of the Food Industry • Managing and Training People • Economics for Business • Effective Communication • Customer Relations • Food Store Sanitation

  14. Cornell Curriculum(cont’d) • Choose a Minimum of One Elective: • Grocery Management and Operation • Produce Management and Operation • Meat Management and Operation • Service Department Management (Deli, Bakery, Cheese, Seafood & floral

  15. What Do We Need for Replication? • School Involvement • Business Involvement • Facilitation

More Related