Tourism Enhancement Fund launches groundbreaking culinary programme
Tourism Enhancement Fund launches Sous Chef Development Programme in Jamaica, to upskill hospitality professionals and boost its culinary tourism appeal through international certification.
MONTEGO BAY, JAMAICA – In a bold step that signals a new chapter for Jamaica's tourism industry, Minister of Tourism, the Hon. Edmund Bartlett, officially launched the Sous Chef Development Programme on May 8 at the Hilton Rose Hall Resort. This pioneering initiative is being implemented by the Jamaica Centre for Tourism Innovation (JCTI), a division of the Tourism Enhancement Fund (TEF).
The 12-month programme, which commenced on May 5, brings together 25 sous chefs from six of Jamaica's leading hotel chains in an unprecedented show of collaboration. Designed to strengthen the island's culinary capacity, the initiative seeks to upskill tourism workers while enhancing the country's appeal as a global gastronomic destination.
'I am passionate about human capital development. That is why I have been in tourism so long – the people,' said Minister Bartlett. 'Nothing else defines my stewardship in tourism over the last 13 years more than the professionalisation of the sector – where our workers are equipped with stackable credentials that offer them mobility and portability.'
The programme is being delivered through a strategic partnership involving the American Hotel & Lodging Educational Institute, the American Culinary Federation, and HEART/NSTA Trust. Upon completion, participants will earn two internationally recognised qualifications: the ManageFirst Professional credential from the National Restaurant Association and the Certified Sous Chef designation from the American Culinary Federation.
Participating hotels in this inaugural cohort include Princess Senses the Mangrove & Princess Grand Jamaica, Iberostar Resorts, Hilton Rose Hall Resort & Spa, Jewel Grande Montego Bay, Grand Palladium Jamaica Resort & Spa, and Hyatt Ziva and Zilara Rose Hall.
Structured into quarterly modules, the programme blends rigorous theoretical coursework with immersive practical training.
It was launched with SERV Safe Manager training and certification, facilitated by Dr. Shelly-Ann Whitely-Clarke and Professor Kevin Scott of Go Global Food. Over the course of the year, participants will rotate through specialised culinary areas including pastry, garde manger, hot kitchen, specialty cuisine, classic soups and sauces, and butchery.
On the academic side, they will explore topics such as foodservice cost control, hospitality and restaurant management, human resources management, and the principles of food and beverage management.
During her address, Dr. Whitely-Clarke stated that the aim of the programme is to prepare candidates to become better leaders and managers within the culinary operations of Jamaica's tourism sector. 'We want to better equip them to become our Executive Chefs – that's the overall aim of the programme,' she explained.
She also noted that the ManageFirst Professional credential validates a strong foundation in restaurant and hospitality knowledge, while the Certified Sous Chef designation confirms that candidates have reached a recognised benchmark of culinary skill and experience.
Dr. Carey Wallace, Executive Director of the Tourism Enhancement Fund, addressed the participants and underscored the wider impact of their participation. 'Your responsibility is not just in your kitchen or hotel, but the entire region is looking at you. When you shine, you are lifting the entire Caribbean with you.'
This landmark culinary initiative reflects TEF's enduring commitment to innovation, professional development, and excellence within Jamaica's thriving tourism industry.
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