A group of 30 participants is set to undergo a comprehensive course in pastry production aimed at boosting their careers and enhancing their livelihoods.
Coordinated through the Careers in the Baking Industry (CIBI) Apprenticeship Programme, this initiative invites 30 individuals aged 18-29, consisting of 15 men and 15 women, to engage in 12 months of training towards earning a National Vocational Qualification (NVQ).
On April 21, the Saint Lucia Council for Technical & Vocational Education & Training (SLCTVET), in collaboration with the Saint Lucia Bakers Association Inc. and the Department of Commerce, officially launched the programme at the Saint Lucia Bureau of Standards in Bisee, Castries.
The 12-month programme is supported by Canada’s Local Engagement and Action Fund (LEAF).
Upon completion of the course, participants will earn an NVQ in Retail Bakery Operations Level I. Training will commence in May, encompassing both full-time on-the-job apprenticeships and in-classroom learning.
Successful graduates will have the opportunity to pursue Retail Bakery Operations Level II.
Anthony Bousquet, President of the Bakers Association, highlighted the challenges the industry faces, including rising costs for inputs and equipment, as well as difficulties in recruiting qualified talent amid an aging workforce. He noted that Saint Lucia imports over XCD $8 million in bakery products and consumes about 21,000 pounds of local bread and related items weekly.
“To facilitate the dual goal of decreasing imports and meeting the caloric needs of our population, we must attract new talent to the baking sector,” said Bousquet. “Recognizing this necessity, the bakers, the Ministry of Commerce, and TVET have collaborated to create this innovative apprenticeship programme, which we are confident will succeed.”
The development of the CIBI Apprenticeship Programme has been in progress since 2024, following consultations with representatives from the Department of Commerce, SLCTVET, and the bakery industry.
Stakeholders identified that quality apprenticeships could effectively address labour replacement challenges in the bakery sector.
Perry Thomas, Executive Director of SLCTVET, welcomed the support from LEAF, which provided funding of XCD $359,000 (CAD $182,000) to address the pressing issue of labour replacement in the industry.
“This project is designed to bridge the gap between skills acquisition and labour demand, ensuring that the skills taught directly meet industry needs,” he stated.
Through this work-based learning (WBL) programme, participants from Gros Islet, Castries, Dennery, Soufrière, and Vieux Fort will develop the competencies and core skills necessary for greater employability and career progression.
Jonathan Allain, Director of the Commerce and Industry Unit in the Ministry of Tourism Information, Broadcasting, Culture and Creative Industries, highlighted the programme’s alignment with the “Love Saint Lucia” campaign, emphasizing creativity and innovation.
“Participants will have the chance to experiment with local ingredients and design products reflective of our unique culture. This initiative is key to fostering a ‘local first’ mind-set, ultimately enhancing domestic production and reducing reliance on imports,” he said.
Moreover , Allain asserted : “This programme does not exist in a vacuum. It is a vital pillar of our “Love Saint Lucia” campaign. When a young Saint Lucian masters a craft, they aren’t just getting a job; they are becoming an entrepreneur who can eventually establish their own business, hire others, and build national resilience.”
In essence, this programme not only offers participants job opportunities but also empowers them to become entrepreneurs in the baking industry.