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Do career ‘pathways’ work? Delaware offers early clues

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Do career ‘pathways’ work? Delaware offers early clues


Career “pathways” have become a big idea in high school reform. The goal is to give all students a structured sequence of courses in a career field, along with early exposure to the workplace and opportunities to build practical, job-related skills. 

Many aspects of these programs are similar to the curriculums at traditional vocational schools. But this newer incarnation simultaneously aims to make the vocational high school more college oriented and the comprehensive high school more career oriented. 

Are the millions of dollars invested in these programs actually helping students get a head start on college and careers?

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That question can’t be fully answered yet. But a new research report from Delaware — a national leader in the pathways movement — offers some early clues.

The state launched career pathways in 2014. Today, about 70 percent of high school students, or 30,000 teenagers, are enrolled, according to the nonprofit Rodel, which works with Delaware policymakers to reform education and improve the state’s workforce. 

Ideally, students take a sequence of three or more courses in fields like healthcare, construction or education. Many also earn early college credits or make significant progress toward industry certifications, and some participate in internships or apprenticeships. 

Researchers at RTI International, a nonprofit research organization, tracked more than 6,000 graduates who had completed at least two courses in a career field and surveyed them to see what they were doing in the years immediately after high school.

Three-quarters of the students surveyed were enrolled in college or another postsecondary training program after graduation, which is higher than the national average of 63 percent. But fewer than half were still studying or working in the field they had chosen in high school. 

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For example, among students who completed a pathway in architecture and construction, fewer than 20 percent pursued construction-related majors. Many shifted instead to fields like science and engineering (40 percent), business (8 percent) or healthcare (6 percent).

Most popular high-school pathway fields in Delaware

That mismatch isn’t necessarily a failure. For some students, the wrong path was clarifying.

“When the students talked to us about it, they really considered it valuable to learn something they didn’t like,” said Sandra Staklis, lead author of the RTI report. “One student told us, ‘Oh, my mom and my aunt are nurses. And so I tried it out. And it turned out it wasn’t for me, but it was good to know that.’”

Dual enrollment has exploded. But it’s hard to tell if it’s helping more kids get a college degree

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Students also talked about gaining a broader set of skills that are useful in any field. “Students said they were learning those workplace skills like time management and working with other people on a project,” said Staklis. “A lot of academic work traditionally has been more individual, like reading a book or taking a test.” 

Still, the findings raise a fundamental question: Are pathways meant to steer students into specific career fields, or help them figure out what they don’t want to do?

Students also described how much they valued the mentoring they received from their instructors, many of whom didn’t spend their professional lives in schools but in industry. One student profiled in the report, Kwame, said his teachers in the healthcare field showed him how to break down dense medical material and so he could study to earn his paramedic certification. He’s now majoring in public health at a four-year college and hopes to become a surgeon. 

Two lessons stood out from the Delaware study.

Workplace experience matters most but is hardest for schools to deliver. Students who participated in internships or apprenticeships were more likely to continue in their field, the report found. Another student named James, also profiled in the report, pursued an education pathway in high school and, during his senior year, he shadowed a teacher, which taught him a lot about managing classroom behavior. He’s now pursuing an associate degree in elementary education. 

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But these opportunities are difficult for schools to provide, requiring coordination with employers as well as solutions for scheduling and transportation. 

Workplace learning was more common in vocational high schools, where students often complete core coursework earlier and can spend more time outside the building during their senior year. By contrast, one-time experiences — such as guest speakers or field trips — had less impact but were easier for schools to arrange.

• Students need better guidance especially when they want to change direction. Once students start a pathway, it can be difficult to switch. “If you’re a junior and you want to switch to a different pathway, you’d have to go back taking classes that are mostly freshmen and sophomores, and it just becomes logistically difficult to allow that,” said Staklis. 

Luke Rhine, vice president for postsecondary success at Rodel, which commissioned the analysis, said the findings were encouraging but point to a need for stronger advising, which he calls “navigational support.”

The report also points to more questions for future research. 

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It’s unclear how much of the higher college-going rate can be attributed to pathways themselves. The study is not causal, Staklis said, and students who complete these sequences may already have been more likely to pursue further education. Other incentives to pursue higher education could also be playing a role, including Delaware’s generous scholarship programs, which cover tuition at Delaware Technical Community College and Delaware State University for many students. 

While a majority of students were working, most were in part-time jobs in retail, delivery or fast-food that fit in with their studies. Longer-term outcomes — including careers and earnings — remain unknown.

Young, employed — and unhappy

Some researchers question the structure of the pathways model in a rapidly changing economy. Kerry McKittrick, co-director of the Project on Workforce at Harvard University, issued a report last week, “Pivots Without Pathways: Career Navigation in a Fragmented Labor Market,” based on an analysis of community college students and young adults. McKittrick argues that it might not make sense to require young students to go through a sequence of technical training classes for jobs that may not exist in five years.

“Pathways are a powerful option, but this linear path to a career is really the exception,” said McKittrick.”In a world where jobs continue to change, we also need to equip students and workers with the skills they need. … I’m talking about adaptability and decision making and information literacy and networking.”

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Those skills, argues McKittrick, aren’t learned in a classroom, but through trial and error.  What’s most important, according to McKittrick, is for young people to have the opportunity to explore professions beyond what adults in their family do and to develop networks. 

Notably, she agrees with one of the Delaware report’s central findings: Workplace experience may be the most valuable component of a pathways program. 

Contact staff writer Jill Barshay at 212-678-3595, jillbarshay.35 on Signal, or barshay@hechingerreport.org.

This story about high school pathways was produced by The Hechinger Report, a nonprofit, independent news organization that covers education. Sign up for Proof Points and other Hechinger newsletters.

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Delaware

How a Delaware Chinese restaurant became a musical sensation

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How a Delaware Chinese restaurant became a musical sensation


Where the music grew

Soon playing the restaurant piano became part of Leonard’s regular routine.

In early 2024, a friend encouraged him to record himself playing the old instrument and post the videos online.

The series, “Putting the Chinese restaurant on to jams,” featured Leonard performing R&B, funk and soul covers in the restaurant and interacting with customers. Before long, the videos found an audience online.

Leonard made one thing clear: It was never about building a following; it was about having peace.

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As more videos were posted, he invited his friend to join him. In every live stream, viewers suggested adding more instruments and upgrading the sound system, which he initially thought was ridiculous.

“We started bringing speakers. We started to make music. We started to remix music,” he said. “We pretty much treated it as a public studio at that point.”

Word continued to spread of Leonard’s music and the Chinese restaurant where he played. Drummers, bass players, saxophonists and singers began making their way to the restaurant, transforming an ordinary neighborhood takeout spot into an open jam session where no two performances were ever the same.

“Everything is bliss. So it’s not planned. We just show up,” he said. “I may start a groove — and usually it’s like R&B, gospel, funk, soul, somewhere in that vein — and then it takes off, because the drummer may have a way that he wants to add to the groove. We all just feed off of each other, and then we create something. It’s almost like magic.”

Audiences became part of the performance. Some sang along. Others danced. Many pulled out their phones to capture the moment. Customers who stopped in for dinner often stayed long after their food was ready.

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“You’ll have some people come in, maybe to order food, and then they’ll forget that they’re in a restaurant because of everything that is happening,” he said. “They may order food and then stick around for maybe 10 to 15 minutes and then leave.”

For Leonard, the biggest change wasn’t the growing audience or the recognition. It was rediscovering the confidence he thought he had lost.

“When I picked up the … DoorDash at the Chinese restaurant, that piano was my reminder of leaning more towards my creative side and not really pushing it all the way to the side,” he said.

“Me being able to bring things to life in a Chinese restaurant with a piano, able to reach a lot of people from across the globe, it definitely built my spirit back up.”

New Number One Chinese Food restaurant in Newark, Del., is home to a jam session that is streamed worldwide. (Kimberly Paynter/WHYY)
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An imperfect piano; a perfect community

As the jam sessions grew, Leonard realized they were becoming something larger than just music.

“The piano being out of tune and not really in good shape … I actually thought it… would actually push more people away from it,” he said.

Instead, the opposite happened.

Leonard said he believes the piano’s imperfections are what made the phenomenon possible. Because the instrument is out of tune, musicians have to adapt to it and to one another, creating a sense of collaboration and shared purpose.

“We can still make it adhesive if we all agree to be in tune with the piano,” he said.

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He hopes people leave the restaurant with more than a memorable performance.

“I hope they feel recharged,” he said. “They leave that restaurant feeling great, and they feel like they can do whatever they want to do. No matter what goes on in the world.”

The jam sessions have also introduced Leonard to opportunities he never imagined, connecting him with other artists and collaborators. He has even produced a couple of songs with British singer-songwriter, rapper and producer KWN.

“Honestly, I just hope it grows in a direction where it needs to,” Leonard said. “I’m just following God at this point, because I mean, to me, a year ago, I didn’t really see this happening. But it just happened.”

Leonard said he hopes to continue creating music similar to his jam sessions, curating spaces where strangers become collaborators and where art feels accessible to anyone.

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Delaware

Harrington-area man killed after truck hits him after lying on roadway

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Harrington-area man killed after truck hits him after lying on roadway


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A 62-year-old man was killed late July 13 when a truck ran over him as he lay in the roadway, Delaware State Police said.

The man, from the Harrington area, has not been identified by police.

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The incident occurred about 10:45 p.m. July 13 as a teen drove a Chevrolet Silverado west on Whiteleysburg Road near Harrington.

As the teen neared the 1500 block of Whiteleysburg Road, police said a man was lying on the roadway. The teen was unable to stop the Silverado and hit the man, who was taken to an area hospital where he died.

The teen, a 17-year-old Milton boy, was not injured.

Anyone who has information about the crash should contact investigators at (302) 698-8518. Information may also be provided by sending a private Facebook message to the Delaware State Police or by contacting Delaware Crime Stoppers at 1-800-847-3333.

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Send tips or story ideas to Esteban Parra at (302) 324-2299 or eparra@delawareonline.com.



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A Delaware taste of summer since 1957 is now being sold in Hockessin

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A Delaware taste of summer since 1957 is now being sold in Hockessin


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  • Fusco’s Water Ice has opened a new trailer in Hockessin, Delaware.
  • The trailer serves water ice, ice cream, and affogatos daily from 11 a.m. to 8 p.m.
  • This new location joins the original Wilmington stand and a Kirkwood Highway storefront.
  • The business, founded in 1957, is now operated by a fourth-generation family member.

Fusco’s Original Italian Ice, a refreshing, summery Delaware tradition for almost 70 years, is selling its slushy treats at a trailer in Hockessin.

The trailer is parked at the old George & Sons seafood market off Old Lancaster Pike near Hockessin Corner shopping center.

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Service started July 13.

The Fusco’s trailer is serving a variety of water ice, ice cream and affogato, the Italian desserts made with ice cream and espresso.

On July 13, the water ice flavors included lemon, Fusco’s original and most traditional taste, along with cherry and mango. Sizes range from $5 for a small cup to $8 for a large. A quart is $10, and it’s $35 for a gallon container.

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The ice cream flavors available on July 13 were mint chocolate chip, peanut and rocky road. One scoop is $4, two is $7, and three scoops are $10. Affogato is $9 for a single shot and $11 for a double shot.

The trailer is painted red, white and green, the colors of the Italian flag, and is decorated with newspaper articles about the history of Fusco’s, which was founded by Francesco “Cheech” Fusco and his son Rosario in 1957.

Fourth-generation Fusco’s family member Joseph Staffieri now operates the business. It includes the original stand at 610 N. Union St. in Wilmington’s Little Italy and a storefront at 3926 Kirkwood Highway near Milltown.

Staffieri makes water ice with the same equipment and ingredients, and uses his family’s recipes.

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The Hockessin trailer will be serving icy treats daily from 11 a.m. until 8 p.m.

Patricia Talorico writes about food, restaurants and Delaware history. You can find her on Instagram, X and Facebook. Email ptalorico@delawareonline.com. Sign up for her Delaware Eats newsletter.





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