Caribbean cooks will receive formal training maximizing use of local produce

The Caribbean Regional Human Resource Development Program for Economic competitiveness (CPEC), a project funded by the Canadian International Development Agency (CIDA), has teamed up with the Caribbean Hotel Association (CHA) and its subsidiary, the Caribbean Culinary Federation (CCF), to offer professional development training for Caribbean cooks across the region who may not have had the benefit of formal instruction.

The 5-day program in Intermediate Cookery & Intermediate Pastry was launched last week in Barbados with 12 cooks who work in small and medium size businesses. Those candidates who reach the required standard will be awarded an Intermediate Cookery Certificate by CHA and CCF.

In addition, they will have the opportunity to go on to become certified under CHA´s CARIBCERT Culinary Program. The program will prepare them to be assessed under various functions, including food production, equipment, cleaning, and safety and sanitation, providing them with a head start towards full CARIBCERT certification.

It is scheduled to be held shortly in Anguilla, Belize, Dominica, Grenada, Guyana, St. Lucia, St. Kitts & Nevis, St. Vincent & the Grenadines, and Trinidad & Tobago.