**AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** THIS INNOVATIVE EDUCATIONAL PROJECT ENHANCES THE SUSTAINABILITY OF WEST VIRGINIA'S AGRICULTURAL SECTOR BY STRENGTHENING EXISTING WORKFORCE DEVELOPMENT PROGRAMS AT PIERPONT COMMUNITY &AMP; TECHNICAL COLLEGE AND SPROUTING FARMS' GREENVILLE FARM KITCHEN. THIS 4 PRONGED APPROACH ENGAGES FACULTY AND STUDENTS AT PIERPONT TO COMPLETE; 1)ONLINE EDUCATIONAL MODULES VIA COMMUNITY FOOD SYSTEMS LINK DEVELOPED BY THE WEST VIRGINIA UNIVERSITY CENTER FOR RESILIENT COMMUNITIES (A) MAPPING FOOD SYSTEM ASSETS, (B) LOCAL FOOD PROCUREMENT (C) LOCAL FOOD PROCESSING AND THE HOUSE RECIPE PROGRAM FOR SHARED USE KITCHENS, 2) BETTER PROCESS CONTROL SCHOOL (BPCS) ONLINE TRAINING (AN FDA REQUIREMENT FOR FOOD MANUFACTURING) 3)'EARN WHILE YOU LEARN' INTERNSHIP IN SHARED-USE KITCHENS PROCESSING LOCAL FOODS, SUCH AS SPROUTING FARMS' GREENVILLE FARM KITCHEN AND THE HOUSE RECIPE PROGRAM, AND 4) MENTORSHIP WITHIN THE STATE PROCESSING, AGGREGATION AND DISTRIBUTION NETWORK (STAKEHOLDER WORKING GROUPS). THIS PROJECT REFRESHES WORKFORCE DEVELOPMENT CURRICULUM TO MEET THE NEEDS OF THE 21ST AGRICULTURAL INDUSTRY BY INTEGRATING FEDERAL TRAINING PROGRAMS AND AN IMMERSIVE EXPERIENCE IN THE LOCAL FOOD SYSTEM THAT ADDRESSES A STATE GAP IN KNOWLEDGE (BPCS AND SHARED RECIPES/PROCESSES FOR ACIDIFIED FOODS) AND OPERATORS (TRAINED FOOD PROCESSORS). STUDENTS ENGAGED IN THIS EDUCATIONAL EXPERIENCE LEARN ABOUT PREPARING VALUE-ADDED-PRODUCTS AND ACIDIFIED FOODS FOR MARKET, DATA TOOLS, AND ARE PLUGGED INTO THE NETWORK OF SHARED-USE KITCHENS IN WV THAT ARE PROCESSING THE HOUSE RECIPES AS A WV GROWN PRODUCT. THIS SELF-SUSTAINING PROGRAM INCREASES THE PRODUCTION OF ACIDIFIED AND VALUE-ADDED PRODUCTS VIA THE HOUSE RECIPE PROGRAM FOR SHARED-USE KITCHENS, AND PROFITS ARE REINVESTED INTO THIS WORKFORCE-DEVELOPMENT PROGRAM PARTNERSHIP.