Pilot Certificate Programme Demonstrates TVET in Action at SVGCC 

By Val Matthias. Updated 10:40 a.m., Friday, January 2, 2025, Atlantic Standard Time (GMT-4).

A pilot certificate programme in Food Science at the St. Vincent and the Grenadines Community College Division of Technical Vocational Education (SVGCCDTVE) is producing measurable outcomes, underscoring the role of Technical and Vocational Education and Training (TVET) in applied learning and enterprise development. 

Developed by Lecturer in Agriculture and Food Science, Mr Michker Edwards Porter she said “the program emphasizes commodity utilization as a core food science discipline. Students are trained to maximize the value of local agricultural produce through innovation, efficiency, and product diversification, some of the produce used were Sorrels to make sorrel based items such as sauces, jams and wines. 

Beyond sorrel, students engaged in fruit wine production using soursop, sea grapes, sour orange, and guava, broadening their understanding of fermentation science. Dry mix products were also developed from cassava, breadfruit, plantain, banana, and dasheen, reinforcing the program’s focus on food security and import substitution.  

Mrs Edwards Porter explained “Food science must be practical and purposeful. When students learn to fully utilize a single commodity or transform local crops into value‑added products, they begin to see agriculture as a value chain rather than just primary production”.

She further says that this initiative supports several United Nations Sustainable Development Goals (SDGs), including Zero Hunger, Decent Work and Economic Growth, Industry, Innovation and Infrastructure, and Responsible Consumption and Production. By emphasizing commodity utilization and local raw materials, the program contributes to waste reduction, sustainability, and resilient food systems. 

Early results from the Food Science certificate program highlight the SVGCC Division of Technical and Vocational Education’s role in strengthening practical education and advancing innovation. The initiative is positioned to support agro‑processing, food security, and the development of gastronomic tourism in St. Vincent and the Grenadines. 

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