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■ DEVELOPMENT OF ACTION PLAN BY INDUSTRY /ECONOMIC SEGMENT <br />TOURISM: ADDRESSING POTENTIAL CULINARY STAFFING JOB CHALLENGES <br />M PRIORITY: 5 (MODERATE) <br />During the local employer interviews there was an identification of a potential labor challenge for having <br />an adequate supply of culinary talent available to support both the stand -alone restaurants and resorts <br />throughout the region. Provided below is a recommendation to address this labor need. <br />Based a short discussion with Central Lakes College (CLC), they mentioned that there had been a culinary <br />arts- related program at the Staples Campus a few years back but it was shut down due to lack of <br />participation. There currently are two culinary institutes in the M -SP area: <br />• Art Institutes International Minneapolis offers Associates and Bachelors degrees in Culinary Arts <br />• Le Cordon Bleu College of Culinary Arts in M -SP offers an Associates degree of Applied Science in <br />Culinary Arts. <br />To address the overall needs for culinary staff, the following recommendations are provided: <br />1. Have the area Chamber of Commerce issue a survey to all area resorts and restaurants to gather <br />information on the numbers and types of culinary- related positions that are anticipated over the next <br />2 -3 years. <br />2. Incorporate culinary positions into the Bridges Workplace Connection. program to build interest in <br />the field of culinary arts among high school students (including internship positions). <br />3. For those operations that have immediate needs, sponsor one or two students to one of the existing <br />culinary schools in M -SP. <br />If the demand and interest for culinary careers are high enough to warrant a culinary program and CLC, <br />put together an advisory board from the region to build a program. <br />Brainerd Lakes Area Development Corporation ■ SWOT Analysis and Action Plan 25 <br />