 All right, it is 610 and we will call the Center Vermont Career Center School District Board meeting to order. It's Monday, September 11th, 2023. Thanks everybody for the combination for those of you in person and those of you logging in. Sorry, I'm fighting the migraine so I just prefer to be at home today and appreciate everyone accommodating that. Do we have any members of the public in the room? I don't see any on. Okay. Do we have any revisions to the agenda? I just want to apologize for leaving out the minutes on the board packet. So you did have the link to them in the agenda, but I forgot to include them in the packet so I can send that to people if you need it. Okay. Yeah, I found it through the agenda. No problem. And I might just ask since I think I'll be able to tell for calling on folks, but I might need some help in the room if we have a lot of, if we have any conversation or anything like that might need to help with calling on folks. Okay, great. Do we have a motion to approve our meeting minutes from August 14, 2023. I'll move that we approve the meeting minutes from August 14, 20, 20. Jana, do I have a second? Thanks, guy. All right. Any further discussion? All right, all those in favor signify by saying aye. Aye. Any opposed? No. Okay, so we passed our meeting minutes from August 14. Thanks Lyman for running that meeting. Appreciate it. And it looked like at that meeting, Jodi, you mentioned that the, and forgive me, I don't have the name up someone on your team is working to identify new student members for us. Yes, and we did reach out to student leadership team is taking applications now. So students are self selecting for that. Those applications were due today. I did reach out to a student who's been really interested in moving that forward faster. And she had to work tonight. So she wasn't able to come. Okay, that's great. Sounds like then, then she had some response. Yeah. Great. Thank you. I'm really bummed to see that we have a program presentation of baking and culinary arts. Does that mean we're missing some yummy food. It's so early in the year that I doubt it. I think we're going to get a little tour of the space though. Okay, great. Is there someone there in the room that's posting that presentation? They are going to host us down there. So we need to move down there. Okay. All right. Shall we do that? Ready for a field trip? Yeah. Okay. Thank you. We'll take you on a walk. Awesome. Well, welcome. This is where we make magic happen every day. So the baking arts big shop this year is culinary kitchen. This is Wendy Clark. Wendy Clark, baking arts instructor, and I'm Stephen Sheffrey, culinary arts instructor. So welcome. We want to start out by telling you a little bit of how the program works for the students. We want to do the yearly breakdown of how we start. We've got this pretty much down. There's no script, but we've said it so many times as it's the kind of a skill that we give our students that we interview every year. Can you all hear me all right? Yeah. This is very much the norm for us and our students is that we hold classroom in commercial kitchen. So we have put systems, sometimes there's equipment going. It's very noisy. So it's a good reminder for all of us to speak up. So once our interview process is done and our students are arriving to us on the first day of school, we have four weeks of intense, safe, which is food safety and then SP2, which is workplace safety. So before our students are even allowed to start working with food, we need to know that they are going to work safely themselves, physically in the workspace, as well as they know what to do to keep food safe. Because we know that food for them is becoming more and more of a rampant problem in the industry these days. Once those first four weeks are done, students test for their serve safe manager certification. It's essentially a college level certificate that students will receive. And along with receiving that, they'll receive two college credits from White Mountain Community College, which is part of the community college system in New Hampshire. Since we no longer have an offering within our state anymore, they are the closest culinary and baking arts post-secondary college that we want to get. From there, we break the class again. This gives us a good idea, too, to see, like, maybe these two won't be so good together. We need to separate those. So we can usually handle it for four weeks. So after that, then we are able to split up the group again. So then we split them in half. And then for the next 11 weeks, they are very much focused on the specialty of their foundations in culinary arts or the foundations in baking arts. Surprisingly, those 11 weeks go by really fast. And then at the end of those 11 weeks, the two groups switch. So now they're getting their full foundation in both subject matters. Surprisingly, I noticed that was really fast, but we're now in fourth quarter in our brains. And fourth quarter to us brings co-op opportunities to students who are interested in being a cooperative education student coming back the following year. We give them a chance to do job shadows and find where they really feel their place is so that they don't have to commit to a job and then get into it in real life. We have some really great job for shadow opportunities. And we have three students involved this year that come back this week and are doing well in their jobs. And we have a connection with the Food Service Nutrition Director at CBMC. And yes, we have our advisory board who said yes. So he's coming to our first meeting. So it's a good addition and a good connection. We also do staff pickup meals at that time because of being in a public school and our physical location within the school, we can't be open to the public. And we aren't allowed to serve students unless it's for free. So we chose to do a staff pickup launch and utilizing both Spalman High School and CBCC employees. We generally had about 40 to 50 orders that come in every Friday. The students helped develop the menu. They helped execute all of the preparation and production. And then when it comes to Friday, this is their chance to have customer service. So they have to actually speak to these teachers they don't know and speak loud enough for them to hear. And then we like to throw in to you also have to make some change of people because people are paying with money. And then they actually get a little taste of the fast-paced kitchen environment where they have... They also don't say that. Especially if they're baking related. But we're also able to throw in the costing as well. So, you know, we don't have a bottom line. So we can sell things at cost where we can all that excitement. There's like, you know, if you're going to go get a mac and cheese or cornstone or a burger, a cornstone, you're probably going to walk away just with a food payment or 20 bucks. And those for our meals are over $5. So we prepared that like, you know, why is this so? I'm going to give them thinking about over the cost. And we've got some life to live cost. So that's our time where we can really compare that with what can make sense. We didn't cost them any of them on recipes, but this is where it kind of like might solidify some more, I'd say. And wouldn't they sell that as well? If you didn't know, we have been lucky to have a food truck and trades bearer that, you know, thinking about how much we sell with the topic of how much we sell those work and how much they piece them on. We lost a huge part of customer service when my program was pulled back on campus. I was on campus for nine years, located inside Block Village. And students had the opportunity on a daily basis to work with customers directly. Changes in COVID I was brought back. And that also took away Christine's dining room space, because now her dining room space is a quarter of the size that I was on campus. And now I'm in a smaller space here where I don't have access directly to my oven. We have to use the oven here. So if anything, it really simulates a real workplace, because this is one of the biggest kitchen students will get to work in. They'll get to the workplace and no workspace will be about this. They'll be like, there's six of us, and I'm like, yes. And because we're so good at what we do, we're able to really work well together. And we've created this really awesome program where they're getting all the fundamentals in the corner and thinking. Ideally, it would be awesome to have separate spaces where you can have different students. But we've made it really, really work. I really believe that. And they'll give you a full-rounded, like, crash course. And so if it was me, I'd think about what I learned in culinary school. I'd think for a long time, we would like to school. I think these students are getting a really great foundation because if they did a first-year culinary certificate program, they'd be getting valuable information by getting both sides. It would be nice for us to have them a little bit longer to extend what we do now. And right above combined, so far, so good that we've actually created three types, which we've all done in a long time. Which we're adding. With the surf safe, they get the two college credits that you don't use just at White Mountain Museum. So it's where you can take those college credits with them. It's not an expedition or anything like that. You can pass them, you can take those credits through theirs. And we're adding on three more college credits this year from White Mountain Center for getting the culinary foundations. So by the end of this year, later in the program, they will get three college credits. And that gives them their attendance, how well they are needed in the competencies of the classroom, the disease, and then our sign-on. They'll get five? They'll get five total with the surf safe. Excellent. How does this compare to, like, Capstone has a culinary program? Do you work with them at all? Or is it just the center? We don't work with them. And that's better for adults. Oh, I see. So, you know, we could take it all students, but we couldn't do that. But an adult student who was an older wants to see the culinary program. That would be nice to know. That's where I like how we can help them do that. We do, we are in connection with them. I know that's that program. Do you ever need to feel for, what majority of the kids do after their review? Do they go on a culinary school? Do they go right into the workforce? Or do they bag it on the menu? I think in the past few years, I think most of them have gone either to culinary school or they're in the industry right now. We have students that are still in the area that are still working in business that they've been for 10 years, so that's the way side. We've got two different students down at Gormashville right now. One's with the local guys who we have. Another student who is the owner of Boinofake told me, you know, this meeting to learn about how well one of our students, Master, is doing down there. She's very excited to have them there. So, there's been a place. Some have gone even further. And these are all co-op students. The students that graduate from Gormashville are not co-op. Some do use other things. So, I'd say a good percentage of them are in the industry. Oh, absolutely. The numbers of students going on to college has definitely decreased over the years, especially a lot of students. Our students like to stay with them, stay with them, leave them in the states, kind of scary. And when we don't have that opportunity within the state, they either choose to pick a different career, they really are set to go to college in the state, or they will go into the work force. And there's really, there's so much opportunity for growth in the work force. You just have to be willing to work your way up. And that's really where Christine and I try to drive to students, that every single job in a kitchen is important. If the dishwasher doesn't show up, your whole system could go down to anything. As the credentials of the industry, we recommend credentials that are coming from our program, are given in the leg up. So one of our students started at Residore in Wolverbury as a post-its, and then they said, oh, your employment program in the kitchen. And she said, do you know how much I sell? And they were like, what? Do you want me to be online? Do you want me to call up here? And we're going to give you more money. And I didn't know anything about it. She's really happy, because as soon as she came back, I announced that our new proper students were here. And I said, can you tell them a little bit about, like, do you think that this program really helped you? And what did you learn? How did you use it at work? Oh my god, I used everything that both of you taught me all along. And people are just really impressed that I know this stuff. And that's how they say that. It's been a long time. Do they interact with any of the local producers? Were there festivals, or any of that? Is there a connection with that local? Are there plans? I mean, we do. We do. We do. Yeah. And that's the resources for here. We used to do a little bit of collaboration. Yeah, it's a bad idea. We've been using products like they don't have a bunch of tomatoes. They don't have sauce. I don't know if you can explain how we explore. We have squash on our hand. I don't know, squash soup, stuff like that. We get apples and press apples this year with X, L, K. So we definitely teach sustainability in local and a big part of this class we took this summer at Johnson & Wales. When we and I both went to a class this summer on food innovations and a big, a lot of the talk was about food systems and where we are and how we got here about here, and what we need to do to turn that meat around. And I think we both have been putting that into that curriculum for a while now. So when I was thinking, this class was like, yeah, I feel like I'm behind the game. I feel like it's kind of good that I've already made this program. That's hard. Our system is gone. In the best place, that's what I'm doing. And local vegetables right now are the best. If I'm a year, I brought in some tomatoes the other day, sliced them up, and did a little creases, and trying to change my mind about the quality of that. So it's like, I don't want tomatoes. So we tried the tomato with all the stuff on it, and he ate it. And he's like, this is like so good. And I don't want tomatoes. I was like, you've probably never had a fresh tomato. You're used to like the mealy tomato that's fit the gas from the truck that came from Mexico or California. And he goes wasting all the gas and all the things just to get it here. And then that's the tomato you're eating on the shelf. Here's the fresh tomato. Don't put it in the fresh. I just really want to know. We all learned something maybe. Does anyone, I know it's probably hard to hear online. Is there any questions from anyone? Guy? So if you have an Instagram, follow us. You're welcome. And one follow us, and I know we've been there a lot. Really empowering to see you guys stay around and be so good. How long has it been since you've combined the program? Three years. Three years, so. Three glorious. In June of 2020, Kristine and I packed up my commercial kitchen and moved it back. No, that was tough. It was the best of times. It was the worst of times. I'm going to give you a sentence that you guys are going to keep. So merging the program three years ago has done what for students? Provided them immediate access to both baking and culinary foundational skills in one program in one year. That has done what for the students? Does that put a thing? I kind of like, the one negative I can say in that sentence is that it's taken some time away from us, from them having us for a full year. Because we're so great and have so much to teach. But I would back up what Wendy said, that they're getting such a well-rounded foundation in one year if they don't want to take it a second year. So I think the way we are, because we're in this industry, we're just able to make something, excuse me, which kick-ass no matter what we're dealt with. Can I ask a question, because I'm on the Twin Field School Board, and right now we're having issues about should we have a policy, and I did see it in the handbook, but I'm wondering how that's working out. Oh, it's great. I've been doing this for 14 years. It's only a problem on day one. If you come in with strong, consistent expectations and clear rules, it's not an issue. I don't want to ask for them. The rule is they can be in here at 8 o'clock, eating breakfast, hanging out, chatting, 8.30. It's in the box. They've got their little zip lock that Wendy wrote all their names on so beautifully. They put their phones specifically, and everybody has a link to this in the agenda or somewhere. I'm going to share it with them all. If you want paper copy, you can take home and frame, and put it in your scrapbook. These are really good rules in here to live by. Yes. It's thick. It's not from back, sorry, trees. That is one of the three syllabus that we provide students. This is the general overall, and then they have a serve-safe syllabus because it is a very structured bridging program. This is from the National Restaurant Association. We both became instructors and proctors, and you'd think with the paperwork we had to sign that we were in the CIA, and not down in our Institute of America, blood sample, hair sample. Then along with Wayman's Community College, we also do have to provide them additional syllabuses to show exactly how they're getting the two college credits from the food service sanitation, and then the three college credits from the federal foundations. Again, because we're so awesome. We didn't have to do a lot of work on our White Mountains syllabus by, because we were able to take from our syllabus by that we already had made, and then put it into their format, and because you have to do that and then send it in, they prove it. Yeah, December back desk approved, and they signed this, and now we're good. I didn't have to do any extra work, and Wendy didn't either either for serve-safe or the federal foundations, because I have a whole link up there. It's just the description for my house. Jill has a question. Who? Jill. Hi. I'm so sorry I'm not there. Thank you guys so much. How dare you? I'm just kidding. Yeah. And I even got my food delivered to me last night. So as part of our board, like, sort of looking ahead and seeing how we can support you, are there things, like, big or little that, gosh, if we had more space, if we had a way to serve more people and generate income, like, what are some things that the board might be able to help? That sounds like, yes. Hearing all of those things is, like, all of those things would be good. Okay. Yeah. Are you guys turning students away? Like, do you have a- We have a wait list. Yeah. And we did- because we know that we are only able to take 14 students, we are also very aware, as we're doing our interview, that we're going to choose students that can find success for themselves in our program. Unfortunately, we'll have a lot of students said to us that they just want- I just want to learn to cook and eat, which is great, but it's not- we need students that really want to learn and want to learn deep and want to learn the safety and the potential that can happen in our programs in our industry. Then we want to fill the jobs more importantly. So we have a student who gets in, who's not serious about this being an actual career path, and then there's a kid on the waiting list that actually wants to be in this industry. That's where it gets a little tough, right? Sure. If your programs were separated again, how many students could you take? In this space? No. Okay. In the state of the art facility. I was to mine off campus again. I would be able to have 12 students given the equipment that I have. And again, that just opens us up wide for the community to actually see what high school students do. And we had fabulous feedback from our local community in Berry, the nine years that we were downtown. I think we were able to take in this space a long time ago, 16, but I think for me, that's too many. I think that once you have too many students learning these types of skills, where you have to be kind of able to get to all of them, I think students get lost in that even with a pair at times. It's hard to jump all around. Any kind of safety concern? Comfortable number would probably be like a 12 as well. Yeah. So that could be 26 students, though, in the culinary sense. So I have a question apropos of Jill's question. And that's, how can you help us to recruit people who you know who might want to work with the board as a member of a facilities committee to help us find a state-of-the-art space that becomes the new career center? That is a hard question. I honestly don't have an answer for that. I know we have, as far as I'm both, we are both born and raised in the Berry community. I know that the Berry community has very strong roots to the career center, and they do see, they can see it through the lens of being separate from Spalding High School. So I think within Central Vermont, we have a lot of supporters as far as a specific individual. None come to mind, but I can think of calling the Berry Area Development Corps and the Berry Partnership. They are both great resources of people that are looking to make Central Vermont better. That's what's on the board. Show me. And one thing that would be nice about a new center is it actually has that appropriate heating and ventilation. Yeah, it's really nice in here. There's no windows. Last week in this, there is, once, when we're teaching at the same time, we have to shut down our doors between our spaces, and that classroom has supposedly one air vent going in and one going out. If there is no airflow. Yeah, the hood is only does so much. And the other thing that's no natural light. So we were going to put a skylight in, but maybe it said no. We just wrote it in really small, like skylight. Change the map in. Change order. As you can see. See, we have map student feet. We need to get approval. I get approval for math and stuff. It's going to be like a tunnel. They're going to be cut out, and then cut out, and then cut out to the... We do have, like, moles at the end of the day coming out. We're like, what's the concept? Yeah, it's a little... Especially the first year, and the first year, when I came here, it's all like, like, like... Yeah, you're getting stuck in time. Completely. Oh, yeah. Thank you. Oh, by Instagram, that's how to follow. I can illustrate a couple of highlights for Mark. I'm very, we're very proud of Mark. 190 followers. That's more than I have. I'll follow you guys right now. Okay, so... CBCC underscore, baking underscore, culinary. Got it? So we've also had the chefs from White Mask. We've also come and used all these families and stuff, too. They've been learning a lot of stuff. From breaking down salmon to breaking down pig. So they're seeing things in real time. They're just grateful. This is one of our end-of-the-year... We play some music to it. We have that. We don't take ourselves too seriously, but the food is serious. It's always serious. Like, you see how big they were, and then we play it all, and it's walking around. So we set up, and the Google Chrome goes out, and then we update the second page over here. It just brings the money though. You know, since we are associative buyers, that doesn't work too much, and the rest of it goes back and forth by deadline, so we're going to do the same thing. So we have a couple of goals. And then we associate it with the students. At the end of each school year, we get them a chef coat to wear for graduation, so we don't have to deal with any dress issues. And we also give them a sweatshirt, so you can see where we're at. I have ears to come out of it. This is so exciting. All year long, I think a little... We go around the classroom to begin there and ask what something they haven't done before they might want to do, and I can make a little list. And then throughout the year, depending on what unit we're on, I kind of see those things in to the student, but then maybe we'll think about it. So it's salmon, salmon, salmon, salmon. So we got the salmon in, and we broke that salmon. You did the filming. So, just all those. We will film stuff. We will take pictures. I'm the corny one that took corny stuff in there. We don't post my pictures. So she hasn't done them again. You do take your pictures in my news, and the videos, and then I just make them super corny. I mean, like I said, we're very professional in here. It's very professional, but we do have fun, and I mean, it's got to look, the reason why it's so clean and so tidied is because if it's not, you didn't have messy dishes and messy plates. What's my favorite part? Burger. The burger challenge? What is burger challenge? I like, I like to judge. Oh. And we learned some math. I saw that picture. So at Johnson and Wales, I guess there were ways of grading and some deeper knowledge questions as to when they're preparing. So I guess some things would cancel my challenges. So that will be better off than sustainability as well. You get to taste the burger challenge. Oh yeah. I eat like a burger and a half on that day. Oh my gosh. I'm working on a food truck. Pretty cool. They're all just running it. Like I'm just, Wendy was outside. They sell like, they're not going there. As soon as they're frying churros. We had two different types of tacos. We had a crunchy shell. We had a soft shell. Both corn tortillas. They weren't good. They were making salsa there. We called the salsa camada and pineapple salsa. And we smoked some pork. So we had a small, a small batch of pork. Pork. Smoked pork taco. And then we had a cold pork. Yeah. We smoked the pork. We smoked the brisket. Yeah. We do also, we make macarons. They make macarons cheese. Like if you, once you're following us on Instagram, you can see all the pasta and all the beautiful desserts that are on there too. There's tons of stuff. All right. Don't worry. Don't worry. With any more flashers. There's more hands. Guy and then Michelle. Yeah. A couple of comments to the question. I just want to comment. Every time I, I just want to comment on how professional kids do it, but it's absolutely, I can't say this, amazing. So I don't want to say that, but don't do it. So, what effect does the program have? Closing and backing. What impact? Well, that was our only dual enrollment at one time. So that was effective. Perfecting us. Not so much now. We don't have a culinary school in Vermont. Anymore. That was the last one. There's like, like our program and capstone, as we're talking about before, but it's the only outlet to culinary education. Besides, probably food system stuffs and agricultural stuff, other colleges. So, yeah, we can't sell them in that key, but I think that if they took our course, that would give them a good edge to not necessarily have those school. Unless they want to do something more on the innovation side, like food science, where they would need to, but still, you need to know how to cook and bake to go into those things and food systems. Like if you want to be the change, you know, you've got these like, like five, ten or eight quamrants that make all the food in our country, right? And if you're thinking that you want to be that change, you have to get the foundations first and then maybe you can go to Johnson and Wales and go in that direction, right? So, you do want to further education in that way. It is a career path to make lots of money and to make change. So. Give that, answer your question, guy. My last question is, would you guys team up today to buy the cornerstone equipment? And if you did, have you told Michelle, Julia? I don't have enough space for those schools. No, no. It's not my style. I think I can get a better deal, though, if I really wanted those. Well, that's what I was thinking. That's why I ran. To do that and the food track piece is a lot of work for him. And every year, I'm like, I'm going to do this again, but then it's around me. And I'm like, I think you did like very much. Good job. So the winning burger gets to be at cornerstone for a little bit on their menu. That's awesome. A special. That's great. We need to know when that is. So we can all go to the cornerstone. That's a good point. Yeah. Yeah. Michelle, did you have something? Sorry, my cat bothering me, but yeah, it was more just a comment to say, I know we all know the value of this, but we had a recent staff meeting and talking about how to make. It feel more like a community. And I just want to reiterate that, you know, we talked about eating food and that brings everybody together. And it really does. And the baking and culinary arts. Has just done amazing things and bringing everybody together. We do a staff kind of coffee on Fridays. And the culinary arts students and baking arts students bring stuff in. And so all the staff has some time to like, we test them out and we can say, oh, we love this. Or you just ask all these questions. The students come in and set it up. It really just like shows us that they're tangible products that of what they're producing. And it's just really amazing to see it's such a bummer. We don't get anything at the beginning of the year and towards the end of the year. Like we can really see how far they've come. Like these just amazing, you know, beautiful pieces of art really. And then of course we have the lunches and so on, but it just really brings the staff together. And you know, the students and the staff and eventually it would be really great to bring that back out to the community. And I just wanted to say thank you all so much for having this program. And we really, really appreciate the time that you spend with your students and on us and making sure our bellies are full. Thank you, Michelle. Thanks for having me here. Especially with the baking program. So like I said, if you can get on Instagram and just, you know, come through the tarts and the cakes and all the things that I don't have the patience for. Chef Tartt knocks out the Tartt but it's good. It's pretty cool with that. You know, all sorts of things. Oh, he's ramen and he's ramen noodles. We did the cake. All over the mountain. Thank you. Thank you. Thank you. Thank you. Thank you. It was a taste treat all by the staff. It was time free. It was not very afternoon. You can actually say that. Thank you. Okay. Are we ready to go back? Yes. Awesome. That was great. Thank you. Thank you. I mean, as always, I'm sure it goes without saying, I am so impressed with the caliber of instructors that we have and the way that they talk about their students is. It's really humbling and really cool. And we are really lucky to have so many talented. And they're who are so dedicated to this. So thank you for making that part of these meetings, Jodi. Really appreciate it. Thank you. Thank you to. The our delegate for our district at the Vermont school board association annual meeting in October. I'll be going for Montpelio Roxbury school district. I bought before you said you, you indicated you would be going as well. So we're wondering Lyman, if you're able to go. Yeah. Yes. Okay. multiple sort of policies and votes that are taken on policies and positions. And so each district that's there sends a delegate who can sort of vote on our district's behalf. So we're looking for a motion for Lyman Castle to be the CVCC delegate for the Vermont School Board Association. So, thank you. Thank you. Do I have a second? You just got a second. Oh, we're about to start. Oh, it's okay. Second, third, and fourths. You can give it to George. It doesn't matter. To Floor, it doesn't matter. No, it doesn't matter. Any further discussion or any questions about that? And I think we get those items sent to us beforehand. If we haven't already, I think the School Board Association sends those well in advance. We'll discuss the resolutions that are next meeting as soon as we've decided. So we'll go over the resolutions so that Lyman has a guidance from our board in how they would vote on the resolutions. They'll be put in the act. Great. Okay, great. I'm gonna go through Twinfield. I mean, so I might be there. Oh, good. Okay. All those in favor of sending Lyman as our delegate, signify by saying aye. Aye, I agree. Any opposed? Okay, great. Sorry, it was a little hard to hear. I heard Jana, you said you're gonna be there. Is anyone else gonna be there? Just out of here. No, I don't know yet. I'm gonna try. Okay. Go through Twinfield. Okay. You can sign. I don't know if you don't get to that. Oh, I can. Yeah. All right. I think from here would be great. Are you coming? I don't know. Is Chris bringing a team? No, I don't know either. We're gonna talk about it. Okay. It's coming week. All right. Thank you, Lyman. Appreciate it. You are. Okay. And we are also looking for, and forgive me, I'm not as well-versed in this. So Visvit is the Vermont School Board's insurance trust. Looks like they have an annual meeting coming up as well. Is this asking, do we need to send someone to Visvit as well? Yeah. I would nominate in Jordy Emerson to be our representative at the Visvit meeting. Okay. I'll second that. Thanks, Guy. And Floor, is it a similar structure where our appointee would go to the Visvit annual meeting and are there votes that are taken or anything like that? Yeah. So the difference is, so Lyman will be voting in the resolutions and that takes place at four o'clock on Thursday with Maury. And Visvit meets at eight in the morning on Friday. And it's usually the superintendent that they meet for the tricks and they vote in their resolution. Okay. That's true. Thank you. Great. Any further discussion? All right. All those in favor of having our superintendent, Jordy Emerson represent us at the Visvit annual meeting signify by saying aye. Aye. Aye. Any opposed? Okay. Great. All right. So next up on our agenda, we have several second readings of policies. And forgive me, I wasn't at the last meeting. I was on vacation, but do folks need to walk through these? Do we feel comfortable voting on them as a block? Do we need to vote on them individually? I'm not sure how much in depth you folks got the last one if you feel pretty comfortable with these policies. We voted on them as a slate. Yeah, okay. Does anyone have any of those policies listed that they would like us to talk through before we vote them through for second reading? I think a lot of these are pretty straightforward and unchanged from year over year. Yeah, the only one that had any changes was A20 where we updated our meeting time. Okay, thank you. And we should probably revisit that every March. Okay. Great. All right, so I'll just read them into the record. So we, and I think we do need to vote on a second reading or... If you want a motion, Joe. Yes, please. So I'll move to approve the second reading and adoption of policy A20, A21, A22, 23, A24, B20, B21, and B22. Thank you, Floor. Do I have a second? I'll second that. Thank you, Guy. All right, any further discussion? All right, all those in favor say aye. Aye. Any opposed? Okay, great. Thanks Floor. Thanks everybody. And thanks, Jodi, for all the work on those. Next up, we are looking for committee reports. Do we have a report update from our finance committee? Yes, we met last week, and last week I was just spacing out. Yeah, it was last week. Yes. And we went over the turf accounts with Michelle and she continues to report that everything is going well. We have a lot of hours of training left. And then we looked at the budget timeline that we should be able to include in our next packet. I think those were two biggest things. And then we talked about space, but we also talked about space in the meeting that has been resolved since the need of the space, which was really the success to start. Other than that, do you think of anything else that I'm forgetting? Anything? Just accounts payable and equipment lease, which is further down our agenda. Yeah, we have two action items that we're gonna discuss later. That's all we have. Unless you can think of something else. All right, any questions on the finance update? Well, I guess one thing that I did forget, we did talk about our charter, but you see it, you're gonna see it in the board manual too. So we reviewed the charter that had been recommended that we looked at that. Great, thanks, Lauren. Next up, we are looking for an update from the facilities committee. Yeah, we also met last week and we talked a little about discuss the space issue as well. We have our draft charter ready to share. I think we were supposed to do it on the 16th of October. It's fine, we do it whenever. We're ready. We didn't have many, anyone fill out the form except for this last week we get for helping us on the committee. So we have Mike, I don't know how to spell his name, like, Nick Leder, I think. Nick Leder, who's the superintendent for Carwood Union, who wants to help us out, so that's awesome. Given his background. And then Andy Shapiro had said he would help us out as well earlier on. So we'll get a couple more committee members. Our next plan of action is to start our vision plan and get going on that at our next meeting. And we did make it a revision to the goals. It was a minor one, but yeah, we can talk about when we get to the handbook section. That was it. Anybody remember anything else? I know there, I was wondering maybe Jody has an update about the asbestos piece. So just for folks' recollection, forgive me if this is you all know this already, but basically there's some construction work probably ceiling tiles that didn't happen over the summer and so it was going to require or is going to require us to move classrooms for about three weeks. And it's not like we have spare classrooms to move houses around. I think there might have been some discussion about that last week. I didn't know if there was any update. Yeah, Hannah met with the crew on Friday and they were discussing the draft and we've had, they've done, the construction manager has done a great job of responding to our feedback. And so they've basically butted up every one of these to a long weekend or a vacation so that we don't have as much time out of the space. In addition, we only need to be out during the abatement part of it, not the rest of it. So it's about four days that we have to be out of the space and then the rest of the time the work will happen after the students leave and into the evening. So it won't impact the programs for as long as we were initially told. So that's really good. That's great news. Thank you. Good. Awesome. Thank you. Any other questions or comments for the facilities crew? Thanks, Terri. Do we have an update on program quality? Well, we have worked on a program quality committee descriptor for the board handbook. So that's been revised and Jody's putting that in. And we also worked on our goals so that we could look at actionable aspect of the goal. So it seemed to not include action. So we're really looking at creating model smart goals. And that's what we do. And in your maker space? Oh, I talked about maker space. I went to the generator maker space annual gathering at the beginning of the summer. And it was really interesting to think about and it also relates to Jody's experience in Florida. What can we partner or how can we work with our sending schools or others who create maker spaces, type spaces at the elementary schools and middle schools to perhaps become a bridge to my, to first student enrollment at the career center. So how do we broaden our outreach? And I was impressed, you know. Where was that, Anna? It's in Burlington, the generator. Oh, right, okay, next one. And Harwood is a member and there are a number of other members, but Harwood is one of our partners. So it was interesting to see how we could broaden their outreach so that young people can realize their passion. Great. Thank you. Any other questions for the Program Quality Committee? That just, for some reason, we hadn't discussed before, but I guess my kid was getting a standardized test. Jody, the career center students still take standardized tests at their sending school, right? Even as an independent district, we aren't required to host those. Correct, they take the state tests at their sending school, which is still their LEA. We are the ones that we do are the WorkKeys assessments, and that's for the basis of our data. All right, thank you. All right, any other questions or comments on Program Quality? Okay, great. Thank you all. I just want to ask Jody, if we are a full-time program next year, will we be hosting those assessments? We will either need to host them or they will need to go to their sending schools the day they're doing that. All right, and we're going to skip negotiations. We'll do an update later in the executive session. All right, so now we'll move on to the board handbook draft. So do we want to have each committee read your charge or are those already incorporated in here? Some of it was incorporated in. A Program Quality is in if you're on the document the document that's online, but not in the packet, which is stagnant. Okay. Or static. I'm not sure we have the facilities one in though, that charge. I don't see it. I don't see separate documents. We just have to come face it to the document. Facility, so. I don't see others. Yeah, okay. So do we want to have each committee send their final version to Jody or I'm happy to take a stab at incorporating it, but I don't want to mess it up. Yeah. Yeah. I should have it. It's on page nine. Jill, do you want to accept a handbook or what would you like to do or just say is that work? Because it's going to be a living document regardless of what we do, right? It's going to be the goal. We're still working on the goal. We're still working on the goals. Maybe, maybe we're just reviewing it. Okay. We don't have an action on this. We don't have an action on it. Yeah. And then as our goals, are we going to continue to work on that separately? One of the things we talked about, I'm sorry. One of the things we talked about in our committee was getting a smart template that we could all write our goal, actually following the template of the SMART to put that in so that they'll all have the same language. So we can grab that and send it out to everybody. That's what you want. I think that's a good idea. Because I think, again, they're not measurable. They're not, you know, in some cases, they're not, yeah. So, they're good, but they're not smart. And we could just incorporate that in our committee meetings. Yeah. All right. Does someone have that template and is willing to share that with the committees? Floor's got that. Okay. I've had shared it already, but I have uploaded it. Oh, right. Okay. Yeah, I'll send it. That's right. I have shared it, but I'll share it again with the guys while we're doing it. Okay. Okay, great. And Jodi, thanks again for kicking off us having a board handbook. I think that's really helpful. Are there any pieces anyone thinks are missing in here? And maybe we can sort of think about that as we look at this between now and the next meeting. Norms, we've got the governance structure, responsibilities that each committee and then our policies. Love the acronyms also. There's a lot. Oh, and this rules, Robert's rules of order. This is really helpful as well. Great. Yeah. Okay. Thanks for creating that. So we don't need to take any action. We can, I'm just wondering if we want to put a new version online, if we have a current version online, or do we want to wait until the goals are met? That's fine. The current, it's always updating in real time when I put something in and so that is what's online. Okay. Great. Thank you. All right. Anything further on the board handbook? All right. We can move on to the VAC-TED consortium agreement. Every year, VAC-TED is the association of CTE directors. And every year we take some of our Perkins fundants and pool them. And that helps to provide for some of the support for our teacher training, the apprenticeship program. And other work that we do together also, it didn't this year help with the CTE conference because the AOE was able to put that on, speaking of acronyms. But it sometimes does that. It allows for a fiscal agent to purchase, so we purchase the work keys curriculum as a consortium together. So then each district pays for the number that they need of tests or of curriculum stuff. So it gives us the ability to buy in bulk sort of as a state instead of having to do it on our own. Saves us some money. And every year we have to agree that we're willing to be a part of that. So the board has to make that decision. Yeah. So it looks like we need to have a motion to approve participation in the agreement. And then Jody would sign that agreement and put the date of this board meeting on that agreement. Go ahead, Guy. Quick question, Jody. I was going through the list. Is there anybody that opts out? Not that I'm aware of. With that, I'll make the motion that we do that. Great, thanks. So we have a motion to approve the board's participation in the VAC-TED agreement. Do I have a second? Yeah, I'll second it. Seconded by Terry. And this is for fiscal year 24, right? So starting, so we're in the current one-year period. Okay, any further discussion or questions? All right, all those in favor to approve the participation, say aye. Any opposed? Okay, and the motion carries. Jody, it looks like you don't need my wet signature. It looks like you can sign on behalf and then you'd put today's date on the bottom as the date the board approved it. Okay. Done. Done. Thank you. Next up, we have the superintendent's report. Okay, so I included some of the kickoff stuff. It felt like it hadn't been that long since our last board meeting, but we were really excited. I told you last month about Tim Klein, who's a U32 grad coming to speak with staff, which he did. It was a great opportunity. He's gonna continue to work with us around purpose and values. Tony Stone, right? Yes, yep. So that was a really wonderful kickoff and I think brought the staff together and built community around story. We started with a prompt on what is, well, oh my God, nevermind, they're over there. I am here because, and part of the research that Tim has done along with the other, the co-author of the book is around why people are where they are. And so there's those that are there to get to someplace else. It's like a stepping stone to the next or those that are there for prestige in that position. And then those that are truly believing that it's their purpose to be in the role that they're in. And that's true across any industry. And if you look at the responses from teachers on why they were here, you could see the third, third and third of that. And then the story that we told that day was around a positive experience in learning. And so it didn't have to be our own teaching or our own educational experience but something where we learned. And it was wonderful to hear such a variety of stories from our staff as we did that. And Tim actually came in halfway through that because that was our prep to get ready for him to come and speak and participated in that and was really blown away by the staff and how well we work together and share. And he offered to continue working with us throughout this year. So it's really exciting to have that. Great to have kids back in the building and to see them all working on their safety gear and getting ready to go. I was telling that program quality committee about an interaction I had with the building trades class today, which was really exciting around opportunity that we might have to work on a renovation project. So that's very exciting. We've completed that agreement with the Berrytown EMS and the ambulance as soon as they can get their sticker off the side will be here. And so our digital media arts program is gonna help us create our own sticker for our ambulance. And we're gonna also be talking with Habitat for Humanity around the building on Hill Street. So we're excited to have our heavy trades, building trades coming in heating and electrical probably supporting that along with this other renovation project if we get it. And our newest program of studies went to print. You saw a copy of that and it's linked here. So we should have those in hand soon and kick off our admissions process with that. Great, I have two quick questions. What would we use the ambulance for? Would it stay put but be a learning tool? Currently it's for a simulation lab. Yeah. In the future, if we can change a couple of things we may be able to use it just as some of our colleges like St. Michael's College does where the students who are in the second year program can go out on calls. So we may be able to support local EMS in the future. There's a need for some age changes. Okay, thank you. And the other question real quick and then I'll go to Guy is notes. You know here about the open houses that two of the sending schools looks like U32. I'm wondering if we as board members can reach out to our sending schools to have them include CBCC in the open house. What was the other one that you have? That's interesting. Part wouldn't ask us to also come. So U32 reached out, they have basically in their atrium they had set up partnership relationships. So there were tables with different partnering organizations. Mosef was there. There was another affinity group and it's community-based learning. Oh yeah, it's the flexible pathways like the related pieces. And when we got the invite I just reached out to all the principals and asked them if they were interested in having us participate in theirs because they didn't want to attend one without also offering to attend others. And so Harwood was open to that and invited us. Great group. Yeah, just a couple of comments. I really appreciate the EMS piece and the Habitat for Humanity piece. It shows that we're collaborating with community. Randolph Tech has been hugely involved in the Randolph Habitat for Humanity duplex that they're building down there. And they've got a lot of publicity about that. So I was really glad you mentioned that. Although when I look at the place on Hill Street it got a ways to go before we get involved in things but maybe not. Well, the one for Hill Street would require us to partner for the community loan fund that revolving fund. So we would have to sign off on that and our students wouldn't get involved until spring. Any further questions? Just wondering what time our open houses are. November 16th is the next one. I'm wondering what time. I put it in my calendar. It is in our public events calendar. I want me to go look. 5.30 to 7.30. Okay. All right, we're all good there. Any other questions or comments? All right, these are super helpful as always. And next up we have our accounts payable. I think that's, we've received that electronically. Did anybody have any questions or comments on that piece? All right, next up the EMS equipment lease, the freedom flex service proposal. This is a lease agreement that I think the board does have to vote to approve us entering into leasing equipment or at least direct Jody to do so. What do you have Michelle want to explain a little more? I'll do the really short version that I feel like I can do and then I'll let Michelle fill in any gaps or holes that I have. But basically we have some really high tech mannequins in our EMS programs and they get serviced every year. That's part of our maintenance and upkeep of those. And we were informed that one of them was no longer eligible for service or maintenance that it's basically done. So while we can continue to use it right now it will at some point fail and there will be nothing that we can do about it. And so Carl and his colleagues looked into what it would be like to get a different one. It's extremely expensive. And then they found also that they could lease, I think it's a three year lease. And if it upgrades within that three years we would get the newest version while we're paying for it. All three programs, medical professions, EMS one and EMS two would split the cost amongst their three budgets. And so they felt like this was a good option for them over spending, I think it was close to 75,000 on a brand new mannequin. So this is more like 12,000 a year for the three programs to split. So 4,000 per program. What did I miss, Michelle? Nothing, you did a really great job. Yeah, so just to buy this mannequin alone it would be close to 60 to $75,000. And we still would have to require to do maintenance on it. We've had this past mannequin for 12, 14 years something like that. So it's no longer in service. We did expect that we were going to be paying for the upgrade or the service of the simulation which is about $3,500 to $4,000 a year. So to lease a new equipment and everything is included, upgrades, diagnostics, training, that sort of thing for the 12,000. I mean, it would be over budget-ish by 8,000 but split between the three programs they do have that set aside. So total the three year lease would come in under the Vermont bid law. Therefore we are not required to go out to bed. It is also a safe source meaning that this is a very specific piece of equipment that's not available through multiple sources. So again, that would not require us to go out to bed but for the three year lease we're looking at about $38,000. And it is within our budget this year and we could make it work within our budget. And it may be something that we need to think about long-term of whether we would be presumptive to buying this equipment or if we want to continue to lease. Leasing right now seems like it's the best option for us. And again, like Jodi said, if there are updates or new models released then we have access to those rather than being stuffed with these old models. And as Jodi had said also, our current mannequin it's just, we don't know how long it's gonna last. It could last a year, two years. It could also last a week or two. We have no idea at what point it's going to stop working. So it's one of those things that we need to make sure that we have available and working before it goes offline. It also, so it'll be used between EMS-1, EMS-2 and medical professionals as well as we're allowing Berrytown EMS access to this device. So, we have multiple programs and partners that will use this device. I highly recommend we go ahead with this. I just wanted you to bring it to the board's attention. Make a sense. Guy? Are there end-of-life costs for the mannequin? Probably. Disposal costs. Yeah, but they'll take it back and if we decide to renew our contract we'll just keep, you know, it could just keep rotating so we can make sure we have top of the line products for our students to be using. I presume the guy was referring to the one that's no longer maintainable near death. I don't know. Maybe they can use that as a dummy. I think Laura has her hand up. But Guy, were you finished? I'm sorry. Yeah, I'm finished, yeah. Okay. Go ahead, Laura. Jill, would it be okay if I make a motion to accept the EMS equipment lease from Freedom Flex Service proposal? Yes, thank you. The finance committee discussed it at large. Second. Seconded by Janna. All right, any further questions or discussion? All right, all those in favor signify by saying aye. Aye. Any opposed? Okay, great. Thank you. All right, now thank you guys. That makes a lot of sense. All right, next up we are looking for a motion to go into executive session. The language is on the agenda. If anyone needs it, it's a bit of a mouthful, but is someone able to read or make that motion for negotiations committee update? Oh, I can do it. I have it in front of me. I move that the board enter into executive session for the purpose of a negotiations update as premature general public knowledge would clearly place the board and the association involved at a substantial disadvantage. In addition, we'd like to invite Superintendent Jodi Emerson into the executive session. Thank you. Do I have a second? Second. Okay, thanks, Lyman. Any further discussion? All those in favor say aye. Any opposed? All right, so I- Can I make a motion that we adjourn? Yes. Is there a second? Second. Any further discussion? Any questions? Any, all those in favor signify by saying aye. Aye. Aye. Any opposed? All right, Janna, you win. The motion carries. We're adjourned.