Canadian based Programme Chair and Baking Instructor Martin Barnett recently completed a successful month-long engagement to advance the OECS Eastern Caribbean Institute of Tourism Project. He engaged with the Sir Arthur Lewis Community College, corporate partner Caribbean Grains and the local baking industry members to develop a new Baking and Pastry Certificate Course. This course is expected to commence in the next academic year, with the intake of students to commence soon.
As a Red Seal Baker and a Certified Bakery Specialist, Martin Barnett has an unfettered passion for the industry. He is a veteran baker and educator having owned the Rising Star Wholefoods Bakeries in Victoria B.C. for 20 years, before working in the Pastry Shop at the iconic Fairmont Empress Hotel, and then went to Nanaimo to head the Professional Baking and Pastry Programme at Vancouver Island University. Although recently retired from teaching at VIU, he currently offers short courses at Seraphina’s Oven (www.seraphinasoven.ca) in Artisan Baking, French Pastries, Chocolate and Confectionary as well as Italian cooking. He is involved in the British Columbia Chapter of the Baking Association of Canada, and currently sits on the National Board of Directors. He is also a member of the Bread Bakers Guild of America and the Slow Food Movement. Barnett is a fierce defender of traditional baking methods and enjoys pushing his students to maximize their potential. He has travelled extensively in Europe and Australia, and enjoys the connections he has made with Artisan Bakers world-wide.
No stranger to the island having visited here after his studies in England, he used this trip to Saint Lucia as a consultation to assess the readiness of the facilities and students and to assist in setting up a new Bakery and Pastry programme curriculum. He enjoyed working with the students and was able to provide a hands-on introduction to baking and pastry making, utilizing new techniques.
In the words of Barnett, “I was intrigued by the level of commitment and support from partners like Caribbean Grains and the local bakers as we worked towards a common goal, and how involved the school was in ensuring the curriculum was successfully developed to incorporate the Baking and Pastry Making course.”
The College has continued to work diligently to manage its partnerships in an effort to enhance the quality of education of its students.
According to Kurt Harris, Dean of the Division of Technical Education and Management Studies, “We are excited to start this innovative course which will revolutionize the baking industry and very grateful for the support of the many partners who continue to collaborate with us to make this a reality.”
He further added that the involvement of other entities like Puratos and Caribbean Grains has truly added to the successes in the department. The expertise from Puratos have been welcoming, and the support from Caribbean Grains in not only expertise in baking but the provision of quality flour to help reduce on operating costs, have been well received.
As the new baking course is scheduled to welcome its first intake of students in the next academic year, the college continues to fine-tune its curriculum to better prepare graduates for the working world. Barnett hopes to return to Saint Lucia to continue supporting the baking industry and initiatives like the new baking course, soon to be provided by the college.