The Saint Lucia Council for Technical & Vocational Education & Training (SLCTVET) in collaboration with The Saint Lucia Bakers Association Inc. and the Department of Commerce, formally launched the Careers in the Baking Industry (CIBI) Apprenticeship Programme on Tuesday, 21 April 2026, 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).

Through the CIBI Apprenticeship Programme, 30 interested persons aged 18-29, 15 men and 15 women, will undergo 12 months of training towards the award of a National Vocational Qualification (NVQ) in Retail Bakery Operations Level I. Beginning in May, apprentices will be engaged in fulltime on-the-job training as well as in-classroom training. Upon successful certification, they will be eligible to pursue Retail Bakery Operations Level II.

Anthony Bousquet, President of the Bakers Association, outlined the challenges facing the industry. He said that in addition to economic pressures such as rising prices for inputs and equipment, there is also a dearth in recruiting qualified talent, against that backdrop of an aging workforce. He went on to say that Saint Lucia imports over XCD $8 million in bakery products, and that the nation consumes about 21,000 pounds of local bread and related products.

Said Bousquet: “To facilitate the dual goal of reducing imports and satisfying the caloric needs of the population, the industry needs to ensure that new blood is attracted to baking. We the bakers have recognized this, the Ministry of Commerce has recognized this, TVET has recognized this. Something had to be done! American Industrialist, Henry Ford, made the famous statement, ‘Coming together is a beginning; keeping together is progress; working together is success.’ The coming and staying together of the BAI, MOC and TVET in collaborative talks has resulted in this innovative apprentice programme. It will be a success!”

Work towards the creation of the CIBI Apprenticeship Programme has been ongoing since 2024, following consultations with representatives from the Department of Commerce, SLCTVET, and the bakery industry, whereby it was determined that quality apprenticeships could effectively tackle labour replacement demand challenges in the bakery industry; industry stakeholders expressed interest in engaging in such an initiative, drawing from SLCTVET’s successful past experiences.

Perry Thomas, Executive Director of SLCTVET, told his audience that the opportunity presented by LEAF was welcomed, as it provided the necessary impetus to respond to the industry needs for solutions to the issues of labour replacement. The funding provided under this facility, XCD $359,000 (CAD $182,000), is in keeping with the second pillar of the LEAF programmatic theme: Upskilling a future workforce.

Said Thomas: “This project, CIBI, is designed to effectively bridge the gap between skills acquisition and the issue of labour replacement demand. CIBI’s design rationale takes on board active input of sector employers to ensure skills taught are directly relevant to addressing labor replacement. Through partnerships with sector employers and training providers, the action aims to develop these skills within a strategy shared between different work-based learning locations (workplace) and the classroom, applying formative assessment to certify participants while providing income support over the life of the apprenticeship.”

Through a work-based learning (WBL) programme, participants from Gros Islet, Castries, Dennery, Soufriere and Vieux Fort will be equipped with the necessary competencies, core skills and TVET certification needed to enhance their employability and career progression in the industry. Jonathan Allain, Director of the Commerce and Industry Unit in the Ministry of Tourism Information, Broadcasting, Culture and Creative Industries, told listeners that the programme is going to be brought in under the “Love Saint Lucia” campaign.

Said Allain: “Participants are entering an environment where creativity and innovation are essential. Whether experimenting with local ingredients like cassava and dasheen, developing healthier options, or designing products that reflect our unique culture, their ideas will shape the future of this industry.

“This programme does not exist in a vacuum. It is a vital pillar of our “Love Saint Lucia” campaign. We want to foster a “local first” mindset where fresh, fair, and fast are the standards. By improving our pool of skilled bakers, we reduce our reliance on imports and strengthen domestic production. 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.”