New England Culinary Institute Division of Continuing Education presents: Vermont Hospitality Institute for the Mount Snow Region

New England Culinary Institute Division of Continuing Education presents: Vermont Hospitality Institute for the Mount Snow Region

The Vermont Hospitality Institute (VHI) is supported by the Department of Labor and uses Workforce Education and Training Fund (WETF) grant money to help those in the hospitality and tourism industry increase their skill level and knowledge in various areas of the trade. The following courses will be taking place at the elegant Hermitage Inn located in West Dover, VT on the corresponding dates:

Impressive Table Service- 16 Hour Course

October 26th, 2009 8:00 AM to 4:00 PM

November 2nd 2009 8:00 AM to 4:00 PM

Supervision in the Hospitality Industry-16 Hour Course

November 4th, 2009 8:00 AM to 4:00 PM

November 11th 2009 8:00 AM to 4:00 PM

World Class Wine and Beverage Studies 16 Hour Course

November 8th 2009 Noon to 4:00 PM

November 9th 2009 9:00 AM to 1:00 PM

November 15th 2009 Noon to 4:00 PM

November 16th 2009 9:00 AM to 1:00 PM

The VHI courses are designed to be a series and participants should plan on attending every session. Each course session covers different information, but all sessions build upon one another. When a participant completes an entire topic series they will receive a Certificate of Completion from the New England Culinary Institute Division of Continuing Education.

Impressive Table Service and Supervision in the Hospitality Industry are FREE

While participants are not required to pay for attendance in the World Class Wine and Beverage Studies Series, a fee of $80 is required at point of registration. Since the State of Vermont prohibits the use of state funds for purchasing alcoholic beverages this charge will cover the cost of wine and spirits needed for the tasting.

VHI is funded through a generous WETF grant from the State of Vermont. While participants are not required to pay tuition for these programs, employers must be willing to compensate their employees at their regular wage or minimum wage (whichever is greater) for hours attended. There is a two participant per organization limit for these programs.

EMPLOYER OBLIGATION

As part of the grant requirements employers must agree to offer a promotion or provide a pay increase to employees who successfully complete one of these programs and receive a Certificate of Completion. However, given the current economic climate, the Department of Labor has recognized the difficulty that increasing employee wages may present and have agreed that these increases/promotions do not need to occur until it is economically feasible for the organization to do so. Participants in VHI classes must provide the Department of Labor with their Social Security number for wage tracking purposes.

REGISTRATION & CONTACT INFORMATION

If you would like to register for one of the VHI Series please contact Jamie Pinkham Coordinator for Continuing Education, NECI 802-225-3272 jamie.pinkham@neci.edu

If you are interested in room rates or more information about the host site please contact: The Hermitage Inn 25 Handle Rd. West Dover, VT 05356 Phone: (802) 464-3511.

Southern Vermont Food Summit

Southern Vermont Food Summit

Businesses and individuals with an interest in Vermont food and the promotion of culinary tourism, particularly in southern Vermont are invited and encouraged to attend the Southern Vermont Food Summit sponsored in part by the Windham Foundation, Honora Winery the Hermitage and Southern Vermont RMP

This summit will occur at The Hermitage Inn in West Dover on Tuesday, November 10, 2009 from 10:00 a.m. - 2:30 p.m. and will explore culinary tourism as a "Catalyst for Community Identity & Economic Development".

Vermont has emerged as a leader in America's new food culture and is at the forefront of offering wholesome, fresh, safe food. Culinary education and culinary travel is a four-season activity. The increasing dollars being spent on culinary education and culinary travel, including cooking demonstrations and classes, creative dining experiences, food festivals, winery visits and food quests for regional specialties is an exciting and largely untapped opportunity for tourism in Vermont.

This Summit is the first in a series to discuss culinary tourism issues and the benefits and challenges it offers. The goal will be to help define Southern Vermont's Culinary Tourism potential and to develop successful initiatives based on best practices in the industry.

Topics/Speakers include: Roger Allbee, Secretary of Agriculture, Vermont Food: What Vermont Has to Offer; Katrina White, Board Member of The International Culinary Tourism Association: What is Culinary Tourism and what are the benefits; Jim Trezise, President, NY Grape & Wine Foundation, Best Practices Presentation of UnCork NY!; Lynn Barrett, President, Primetime Concepts, Inc., Marketing Concept for Southern Vermont Culinary Tourism

Southern Vermont’s chambers of commerce have been working collaboratively to explore this topic and develop this summit.

The cost of attendance is $25 which includes a specially prepared lunch by The Hermitage and will be followed by a social hour gathering. RSVP to Mount Snow Valley Chamber of Commerce 464-8092

FOR IMMEDIATE RELEASE:

Contact: Mount Snow Valley Chamber of Commerce – Laura Sibilia

Phone: 1-802-464-8092

Email: info@visitvermont.com