From Garden to Plate: Calliaqua Anglican Students Experience Agriculture and Food Science at SVGCC 

By Press release. Updated 9:22 a.m., Saturday, March 28, 2026, Atlantic Standard Time (GMT-4).

A group of eager Grade 3 students from the Calliaqua Anglican School stepped beyond the classroom and into a world of hands-on learning during a recent visit to the St. Vincent and the Grenadines Community College (SVGCC).

The young visitors, who recently earned second place in the national Primary School Garden Competition, were given a unique opportunity to experience the journey of food from production to plate.

Their day began in the college’s greenhouse, where Crop Production Lecturer Mr. Simeon Scipio guided them through modern farming techniques. Surrounded by structured growing systems and thriving crops, the students were introduced to the science behind how food is cultivated in controlled environments.

But the real excitement unfolded in the Food Science Laboratory.

Under the supervision of Mrs. Michker Edwards Porter and Ms. Lois Carr, the students transitioned from learning about food production to actually creating it. In a practical session rooted in real-world application, they processed chicken they had raised themselves into chicken nuggets.

What made the experience even more meaningful was the incorporation of pigeon pea flour, highlighting the value of local ingredients in food innovation. It was not just cooking, it was science, culture, and sustainability coming together in one activity.

The students also took part in producing chips from grindy and sweet potato, learning firsthand how factors such as slicing, temperature, and seasoning impact the final product.

Throughout the session, food safety remained a priority. From proper handwashing to the use of hairnets and hygienic handling practices, the students were introduced to the standards required in professional food environments.

The impact of the visit was clear. Excitement filled the lab, curiosity drove every question, and by the end of the day, many students expressed a strong desire to return to SVGCC in the future, not just as visitors, but as students.

Experiences like these continue to highlight the importance of early exposure to agriculture and food science. They demonstrate how practical, hands-on learning can inspire the next generation to see opportunities within their own communities, using local resources to create value.

At SVGCC, the message is clear: the future of food starts with education, innovation, and a willingness to get hands-on.

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