Pierpont Neighborhood & Technical Faculty has been awarded a $90,000 Technical Program Growth (TPD) grant by means of the American Rescue Plan (ARP) Act State Tourism Grant Program to help the creation of a student-run cafe that may present hands-on coaching for college students within the Culinary Arts and Pastry & Baking Arts applications.
The cafe shall be designed as a fast-casual, counter-service area the place college students can acquire real-world expertise in meals preparation, customer support, sanitation, and point-of-sale operations. The mission may even introduce college students to stock administration, receipt costing, and manufacturing planning utilizing industry-standard instruments.
“This initiative is a direct response to workforce needs in West Virginia’s growing hospitalitysector,” stated Dr. Michael Waide, Interim President of Pierpont Neighborhood & Technical Faculty. “By embedding experiential learning into our curriculum, we’re preparing students to meet industry expectations and supporting regional economic development.”
The cafe shall be built-in into the educational curriculum, with operations tied to core programs comparable to Internship. College students will rotate by means of varied roles, together with barista, cashier, prep prepare dinner, and expediter, to construct a well-rounded talent set.
“We’re so excited about this grant because it gives us the chance to take our program to the next level,” stated Natalie Feltz, Affiliate Professor of Culinary Arts and Program Director of Culinary Arts and Pastry & Baking Arts. “The cafe will let our students experience the same challenges and expectations they’ll face in real life, but in a supportive learning environment. It’s hands-on training that truly prepares them for the workforce.”
Pierpont is partnering with Taylor McCartney of The Groove Espresso Store to help with barista coaching, menu improvement, and launch planning. The mission is scheduled to start right this moment, Oct. 1, 2025, with full integration into the curriculum by January for the Spring 2026 semester.
