News Summary
The Louisiana Community and Technical College System is experiencing a surge in enrollment, with increased interest in affordable education pathways that lead to employment. Community and technical colleges have shown a 3.8% enrollment increase and offer training in high-demand sectors like healthcare, construction, and IT. Key programs like ProStart are preparing high school students for careers in culinary arts. Despite challenges with federal funding, these institutions continue to adapt their offerings to meet workforce needs.
Lafayette, Louisiana – The Louisiana Community and Technical College System is witnessing a surge in enrollment post-pandemic, with nearly a third of the state’s 280,000 college students attending one of the twelve community and technical colleges. This resurgence in enrollment indicates a growing preference for more affordable education that offers quicker pathways to employment through two-year degrees or technical certifications.
In the last fiscal year, there has been a notable increase in both enrollment and credit hours at these institutions, with enrollment from fall 2018 to fall 2025 increasing by 3.8% and credit hours rising by 3.5%. Notably, the number of community college graduates has nearly tripled in the last decade, reaching approximately 38,000 graduates last year. The student demographics showcase a trend towards an older and more racially diverse student body compared to traditional colleges.
To meet workforce demands, community and technical colleges in Louisiana are adapting their programs and courses, offering training in high-demand sectors such as health care, construction, manufacturing, transportation and logistics, and information technology. Courses are now available during weekends and evenings to improve accessibility for students. The Louisiana Workforce Investment Council continues to identify five high-demand, high-wage industry sectors, ensuring that programs remain aligned with job market needs.
While enrollment has surpassed pre-pandemic levels, federal funding uncertainty poses challenges for adult education programs supported by the Department of Labor. Current funding for the fiscal year has been secured, but the future remains uncertain, impacting the breadth of services community colleges can offer. The system is also working on enhancing broadband access training through local institutions to ensure that students are equipped with the necessary skills for the modern workforce.
Community colleges have been labeled as Louisiana’s “best-kept secret” due to their significant role in workforce development. This includes specialized programs like ProStart, a nationwide career and technical education initiative that prepares high school students for future careers in culinary arts and restaurant management. Approximately 65 high schools across Louisiana participate in this program, involving around 2,400 juniors and seniors.
In a recent achievement, students from the W.D. & Mary Baker Smith Career Center have been selected to participate in the national JumpStart Initiative by the National Restaurant Association Educational Foundation. The initiative will give high school ProStart students a hands-on experience during the National Restaurant Association Show in Chicago in May 2024. Additionally, students collaborated with the Louisiana Creole Pecan Candy Company to produce pralines set to be served at various Super Bowl events. This partnership emphasized their practical training and engagement with the industry.
The founder of the Louisiana Creole Pecan Candy Company has also provided mentorship to the students during the praline-making process, a significant learning opportunity that enhances their skills in a real-world context. As a recognition of their hard work, these culinary students will receive new uniforms and support for future culinary competitions.
In the heart of this educational resurgence, the Louisiana Community and Technical College System continues to market itself as the “home of workforce ready,” positioning its graduates as essential contributors to the state’s rapidly evolving economy. With the recognition of individuals like Madonna Broussard, who has been nominated for the James Beard Foundation’s 2025 Restaurant and Chef Award for Best Chef: South, the community college environment is fostering talent poised to make an impact in Louisiana’s vibrant culinary scene.
The ongoing adaptability of community and technical colleges ensures they remain crucial in meeting both educational and workforce demands, reinforcing their importance in Louisiana’s higher education landscape.
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