“Stackable” short-term vocational certificates can help young people find good jobs, then go back to college for even better jobs, reports Community College Daily.
Westmoreland County Community College (WCCC) in Pennsylvania is working closely with industry partners. “Instead of coming out of college with $50,000 in debt, the goal should be to come out with a $50,000 income,” says Doug Jensen, WCCC associate vice president for workforce education and economic development.
With ArcelorMittal, local high schools and Career and Technical Centers (CTCs) of Pennsylvania, WCCC participates in Steelworker for the Future. The program includes college courses and a paid professional internship.
“When students walk across the stage on graduation day, they get their high school diploma, they get their CTC credentials and they get a certificate from WCCC in applied industrial technology,” says Jensen. High school graduates with Steelworker for the Future credentials can start at up to $27 an hour and make close to $80,000 a year with overtime and bonuses.
Other community colleges participating in Steelworker for the Future include Ivy Tech in Indiana, Moraine Valley Community College and Prairie State College in Illinois, West Virginia Northern Community College and Cuyahoga Community College and Lakeland Community College in Ohio.
Richard Rosendale, chef at the Greenbrier resort in West Virginia, hopes to be the first American to win the Bocuse d’Or cooking competition in France, reports the Washington Post. Rosendale and chefs from around the world will compete Jan. 30 “in the world’s most challenging and prestigious culinary competition,” which is held every two years in Lyon, France. French and Norwegian chefs have dominated the competition.
In an age when many aspiring young chefs head to the Culinary Institute of America, Rosendale enrolled in the culinary program at Westmoreland County Community College in Youngwood, Pa. He earned his associate degree and entered the Greenbrier’s apprenticeship program, the one he now oversees. This led to apprenticeships with several certified master chefs, training in Europe and sous-vide training at the French Laundry.
Rosendale’s rise shows that “college” can mean real-world vocational training, writes Ben Wildavsky on The Quick and the Ed.
The current requirements for the degree Rosendale earned include not only baking, beverage management, and so forth, but also college writing, microcomputer concepts, social science or math, and more. Students also work many hours as apprentices in restaurants, hotels, or resorts. This culinary arts program . . . combines practical classroom instruction, an out-of-the-classroom apprenticeship, and classes that focus on some core skills that could prove useful to students in many settings.
It’s not that “too many” Americans go to college, writes Wildavsky. “College” broadly defined — job training as well as Plato — can benefit many more people.