Jessups-Nevis–Eighty-one beaming individuals graduated from two separate community based classes coordinated by the Department of Social Development.
Forty-seven persons graduated from the soups, salads and dressing making class which was held at the Jessups Community Center and thirty-four persons graduated from the cake and pastry making class which was held at the Prospect community Center.
The two courses ran concurrently over a three month period from September 9th to December 9th and the graduation exercise was held at the Jessups community center on Wednesday 16th December.
It was a ceremony which was orchestrated with some degree of pomp and ceremony.
The Graduants made their grand entrance accompanied by relevant music and led by Facilitator of the two courses, Mr. Sylvester Wallace. Mrs. Naomi Douglas delivered the invocation and Director of the Social Development Department, Mrs. Janet Meloney, ably chaired the proceedings.
Mr. Wallace in giving an overview of the courses, noted that the students at both classes were very enthused and easy to teach. He elaborated on some of the delicacies that were taught during the three month period. These included but were not limited to: Tanya and spinach soup, roasted eggplant soup, liquid smoke and blue cheese, tropical fruit salad, vegetable slaw, lemon herb dressing, pasta salad, locally made mayonnaise, goat water; fruit cake. Cheese cake, plain cake; tarts, raisin rolls and many more.
Also addressing the sizeable gathering was Permanent Secretary in the Ministry of Social Development, Mr. Keith Glasgow who implored the graduates to utilize their new found skills to generate economic activity. He further advised them to use their training not simply for their own personal gains but also for the benefit of their families and the wider society at large.
A representative from both classes also delivered outstanding reports about how well the classes were conducted and spoke to the patience and teaching ability of Facilitator Wallace. Ms. Averil Walters represented the soups, sauces and dressings class, while Ms. Patricia Thompson represented the cake and pastry making class.
Interspersed with the speeches were some dynamic presentations in song and poetry by members of the graduating class. These included a song by Miss Nicoyann Blackett; a poem by Curtis Morton and two innovative songs by the cakes and pastry making group. One in which they utilized the ‘twelve days of Christmas’ carol to speak to their class experience.
Special presentation of gifts were also made by both classes to Facilitator Wallace and the Cakes and pastry making class, in addition, presented gifts of appreciation to Community Development officer, Malva Rawlins and Center Manager, Mrs. Gail Greenaway, for their assistance towards the success of the classes.
Permanent Secretary, Mr. Keith Glasgow then presented the certificates to the graduates and this was followed by a live cooking demonstration by one of the graduates of the soups, sauces and dressings class, Mr. Evan Nisbett, who demonstrated how to make breadfruit chowder.
The evening ended on a high note, as all present were able not only to view a fantastic display of assorted delicacies made by the graduates, but more significantly, to sample them.