Barry County
LABOR FORCE
County Labor Force Demographics
Total Labor Force: 31,317
Total Employed: 30,346
Unemployed: 971
Unemployment Rate: 3.1
High School Graduate or Higher (25 years and older): 91.3%
Bachelor’s Degree or Higher (25 years and older): 19.2%
PROGRAMS & INITIATIVES
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Local companies are hiring!
KCC Advanced Manufacturing Assembly Training (KAMA) prepares the workforce of today and tomorrow for high-wage, in-demand careers. We do this using certification-based training focused on industry-recognized credentials. Our KAMA program involves a working manufacturing line that applies a variety of skill sets and production concepts.
Following the successful completion of the four-week training, participants will:
- Understand the role of a production associate and the manufacturing environment, which includes performing the physical demands of the job
- Gain leadership skills, including professionalism, responsibility, time management, teamwork and accountability
- Read and comprehend performance measures and standards
- Create an effective résumé and hone interview techniques
Need money for classes?
Grant funding and tuition reimbursement may be available for eligible participants. To learn more contact Casey Fairley at 269-565-2804 or fairleyc@kellogg.edu or Roy Tooke at 269-565-7979 or tooker@kellogg.edu. To learn more about Barry County KAMA programming, please contact Mike Schneiderhan, Workforce Development Coordinator (BCEDA), at mike@mibarry.com.
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Backed by generous donors and fueled by the passions of a team of mentors, we launched the Gilmore Garage Works after-school enrichment program in the Fall of 2009. Today our mentors provide insight-filled instruction in automotive technology, giving students skills in welding, painting, and fabrication.
The goal:
Guide students down career paths while developing in them an appreciation for automotive history, as well as the soft skills of personal responsibility, consistent attendance, and the importance of personal presentation.
Students leave the Gilmore Garage Works program with a resume, a portfolio, and personal letters of recommendation—as well as self-confidence and a sense of accomplishment.
To become part of this critical program, as a mentor, student, or as a financial supporter, please contact Fred Colgren in our Education Office or call 269-671-5089 Ext. 21.
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Taught by Justin Straube, owner of Seasonal Grille, the Culinary Arts and Hospitality program introduces students to a range of skills and techniques that can be used in their professional and personal lives, and the pathways of study they may pursue. Science, mathematics, reading, and writing components are all brought together in the context of Culinary Arts and Hospitality. The students in this course will be using these skills and many more throughout the ProStart curriculum. Many activities are developed through this course to develop and improve employability skills of the students through practical applications and techniques. Students will explore career and passionate opportunities in each area of the course.
Students participating in the Culinary Arts and Hospitality course will experience hands on activities, projects, technique, and problem solving in these areas. Students experience may include but not limited to: Sauté, Grilling, Baking, Frying, Recipe Structure, Science, cost analysis, team activities, and take responsibility in their work while maintaining quality and safety standards in the industry.
The Culinary Arts program is intended to serve as the introductory course within ProStart Program of that Study. The course is structured to enable all students to have a variety of experiences that will provide an overview in the field of Culinary. The knowledge and skills developed in this course will provide a base for future development throughout their lives in academic and personal goals.
In addition, students will understand specific terminology, and connections between their lessons and supervised Culinary and Hospitality experiences that are important in today’s society to grow in this industry. Students will investigate, experiment, and learn about all aspects of a restaurant from FOH to BOH, and be able to communicate those findings to their peers and members of the professional community. This program is available to current Hastings High School Students.
