The development of productive and fully integrated linkages between the Agri-Food Sector and Tourism in the Caribbean Region offers significant potential for repositioning and broad-based growth in the Agriculture value chain, and opportunities for channelling the Region’s diversity and building-in genuine competitiveness and sustainability in the tourism product. Forging Agriculture-Tourism linkages capitalizes on the inherent ability of the Tourism sector to diversify the Caribbean economy, stimulate entrepreneurship, catalyse investment and assist in wider social development in local communities. Such linkages offer unprecedented  opportunities to stem and reverse the declines in traditional agriculture, stimulate the rapid growth in “new‟ agriculture and build resilience and sustainability of Caribbean economies. The latter is particularly critical for reducing the high levels of foreign exchange leakage in tourism, preserving cultural identity, reducing poverty in local communities and enhancing local awareness and good practices with respect to climate change and environmental issues. Goal: To provide a mechanism for managing and increasing the local and regional development impact of Tourism and Agriculture through the creation of a collaborative and inclusive planning and implementation framework that can drive trade and new business between the two sectors. Objectives ·         To promote linkages between the agrifood sector and the tourism industry to increase sustainable sourcing through the strengthening of agritourism policy and strategy in the Caribbean ·         To increase the understanding and awareness of the current deficiencies in the supply of fresh and processed agricultural products along the value chain and the actions needed ·         To design inter-sectoral and inclusive policies which promote PPPs for improved local food use and consumption. ·         To identify concrete regional projects that can be supported under the intra ACP EU funding.

2. The Hospitality
Institute
- Mission
Statement
“To promote excellence
in Hospitality and
Tourism through quality
education, training and
service.”

3. The Hospitality Institute
Serves the Tourism Economic
Sector
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4. The Hospitality Institute
Supports Agrotourism Development
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5. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
An Example of Experiential
Learning Model
 1997 Opened as a separate campus
 Students are trained and work in a
fully operational 22 room boutique
hotel with two restaurants opened
to the general public.
 Facilities include traditional
classrooms, a demonstration
kitchen, a large commercial
kitchen, a bar laboratory,
computer laboratory and a
resource centre.
Fit for Work in the Industry

6. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Full-Time Programmes Offered
 Associate Degrees:
- Culinary Arts
- Hospitality Studies
- Tourism & Travel
 Certificate programme:
- - General Catering
Sample of Professional Short-Term Courses
 Basic Trade Cookery
 Baking Technology
 Bar Operations
 International Cuisine
 Events Management
 Food, Beverage & Hospitality
Operations Management
 Front Office Reception & Sales
Procedures
 Entrepreneurship for the
Hospitality Industry

7. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Culinary Arts Students’ Practicums
Regular Culinary Arts Offers

8. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Features for Success
 Linkages
 Support
 Strategic Alliances
 Internships
 On location practicums
 Study Abroad programmes
eg: Disney , Orlando
eg: St Lawrence College, Canada
Training within a Work
Environment

9. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Capacity Building Features
for Success
Technical Skills
Functional Skills
BCCHI & Industry
Strategic Alliances

10. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Training for Success
Successful Graduate
Featured in International
Magazine

11. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Features for Success Making Training Work

12. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Using Regional Produce in
International Cuisine Culinary Food Art

13. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Features for Success –
Showcasing Culinary Talent
Internal Culinary Competitions
& Public Exhibitions

14. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Capacity Building Needs
Resources Practicing What Is Taught

15. CAPACITY BUILDING FOR CHEFS AND
CULINARY PROESSIONALS
Successes
 Our graduates find employment
 Internships allow opportunities for quick
employment on completion of studies
 Part-time courses allow those in sector
to gain professional training and
certification.
 Moving towards blended training for
online option as part of training.
 Strong alliances with industry
stakeholders to facilitate internships
 Experiential model allows exposure to a
work environment whilst studying.
Challenges
Outgrown the physical
plant
Over 300 applicants
per year for Culinary
Arts

16.  Capacity building for Agrotourism is more than
Culinary Arts
Entrepreneurship Training for AgroTourism is
integral.

17. THANK YOU!