PHASE I, II & III PROGRAMS

TOURISM & HOSPITALITY

CULINARY & HOTEL/RESTAURANT MANAGEMENT:

There is a need for additional infrastructure to digitize credentials and increase the state’s agility and responsiveness in a rapidly changing hospitality and culinary industry. These projects are focused on expanding the number of short-term certificates and credentialing, improving coordination of tourism/hospitality training, expertise and information sharing across the state, and increasing culinary and hospitality offerings, particularly in areas with strong tourism sectors and tourism corridors but limited workforce.

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TOURISM TRAINING:

Expanding educational offerings across the tourism sector is critical to meet the workforce needs of the industry. Across several community colleges, this project seeks to develop of new offerings in trail building, mountain biking, outdoor adventure and education, craft brewing, agritourism, event planning, anthropology, and search and rescue.

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WORTH CENTER:

The mission of the WORTH Initiative is to support, expand, and diversify Wyoming’s economy through the outdoor recreation, tourism, and hospitality industries. The WORTH Initiative will achieve its mission by identifying gaps/needs across Wyoming; supplying diverse workforce training products to students and industry professionals; delivering timely and relevant applied research for WORTH industries; and providing extension and outreach to the tourism industry across Wyoming.

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PHASE I KEY METRICS

The Wyoming Innovation Partnership (WIP) is strategically addressing the evolving landscape of the hospitality and culinary industry, recognizing the need for enhanced infrastructure to digitize credentials and boost the state's adaptability. Focused on expanding short-term certificates and credentials, improving coordination in tourism/hospitality training, and fostering information sharing across the state, these initiatives aim to fortify Wyoming's culinary and hospitality offerings, particularly in areas with robust tourism sectors and corridors experiencing workforce limitations. Notably, the project extends beyond traditional hospitality education, with a multifaceted approach encompassing trail building, mountain biking, outdoor adventure and education, craft brewing, agritourism, event planning, anthropology, and search and rescue.

Phase I witnessed the development or initiation of 11 new programs, involving 453 workforce training participants, as well as 52 postsecondary students and 291 high school students enrolled in WIP-funded programs. The inclusion of resources and infrastructure, such as a mobile teaching kitchen, computers, classroom materials, and various trainings, demonstrates a comprehensive approach to meeting the needs of industry professionals and students alike.