SVGCC Agriculture Department Hosts Hands-On Learning Experience for Intermediate High School Students 

Press Release. Updated 4:15 p.m., Tuesday, March 24, 2026, Atlantic Standard Time (GMT-4).

Form 3 students from the Intermediate High School stepped beyond the traditional classroom and into a dynamic, hands-on learning environment during a recent visit to the Agriculture and Food Science Department at the SVGCC Division of Technical and Vocational Education (DTVE).

The visit, supervised by Mrs. Michker Edwards-Porter and Ms. Lois Carr, was designed to expose students to real-world applications in agriculture, food safety, and product development. From greenhouse production to food processing, the day’s activities gave students a firsthand look at how local resources can be transformed into value-added products.

The experience began with a guided tour of the greenhouse facility led by Crop Production Lecturer, Mr. Simeon Scipio. Students explored modern cultivation techniques and learned how controlled environments support consistent crop production, a critical component in strengthening food systems in small island states.

Shifting from the field to the lab, students participated in an interactive session on food safety and hygiene, facilitated by Ms. Lois Carr. The session emphasized proper sanitation, safe food handling, and the role of microbiology in ensuring food quality and public health.

However, the highlight of the visit was the practical product development session, where learning took on a different dimension. In a powerful demonstration of peer-led education, the session was led by Food Science students, reinforcing the principle of “learn by teaching.” Under supervision, the visiting students were guided step by step through the production process.

Students produced sweet potato chips, engaging in every stage of production, from washing and sanitizing the root crops to slicing, pretreatment with citric acid to prevent enzymatic browning, and frying with careful attention to oil temperature and product quality. They then moved on to seasoning, weighing, packaging, and sealing, experiencing the full agro processing chain.

In addition, students created BBQ seasoning powder from scratch, gaining insight into ingredient blending and flavor development, a key aspect of food innovation.

Inside the Food Science Laboratory, students were introduced to a range of value added products developed within the programme. They also participated in preparing plantain flour waffles, topped with passionfruit pancake syrup, showcasing how local crops can be transformed into appealing, market ready foods.

Bringing the experience full circle, students contributed their own ingredients, ginger, chives, and thyme, which they prepared for dehydration, reinforcing concepts of preservation and value addition.

The visit was more than just a tour. It was an immersive experience that connected agriculture, science, and entrepreneurship. It highlighted the importance of food security, innovation, and skills development, while also exposing students to potential career pathways within the agriculture and food sectors.

By integrating practical training with peer led instruction, the SVGCC Agriculture and Food Science Department continues to demonstrate a forward thinking approach to education, one that not only teaches students but empowers them to teach others.

For many of the visiting students, it was a day of discovery. For the department, it was another step in building a generation that understands the value of transforming what we grow into what we can sustain, market, and proudly call our own.

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