WSB Training Squad Members Begin Assessment

08/22/2021 12:37 PM
WorldSkills Barbados News
WorldSkills Barbados training squad member, Shenanke Nedd, partaking in the squad's first periodic assessment in preparation for the selection of the Barbados team to the WorldSkills Shanghai competition in 2022.

Members of the WorldSkills Barbados (WSB) Training Squad - Cooking and Restaurant Service – have completed their first assessment in preparation for the selection of the Barbados team to the WorldSkills Competition in Shanghai 2022. 

Over the last few months, the training squad has engaged in training and development in preparation for periodic assessments, which will determine how well candidates are learning and advancing in their respective skill areas. A final assessment will determine which members of the training squad make the Barbados team to WorldSkills Shanghai 2022.

Cooking candidates Jessica Cummins, Daryl Hunte and Shenanke Nedd, were assessed over the course of two days. Module one: Part A and B took place on Tuesday, August 10th 2021, where the candidates were expected to prepare mise en place and a soup of their choice. On Wednesday, August 11th, Module 2: Part A and B began with the preparation of a warm appetizer with a mystery ingredient and finally, the main course with chicken and sweet potato. 

WorldSkills Barbados’ Expert in cooking, Chef Peter Edey, believed the first assessment provided a wealth of information for both him and the cooking squad. He explained: “This was their first assessment in a competition environment, so they got a chance to apply all the skills they have been practicing up to this point. They will also begin to realize how important being able to master these skills really is when it comes to a competition like the WorldSkills Competition.” 

The Restaurant service squad were assessed next on Wednesday, August 18th and Thursday August 19th, 2021. Candidates O'Sheri Vaughan-Dorant and Tonquanja Giddings completed a variety of tasks over two days, including wine and spirit familiarization, napkin folding, wine decanting, a champagne reception, fruit carving, and cocktail bar service.

Restaurant Service Candidate, Tonquanja Giddings, explained that the assessment felt like a competition with two new components. She also highlighted some of the lessons she learned and the difficulties she encountered: “My only challenge was keeping on time for one of the aspects.  I felt prepared for the tasks that were given and confident in executing them. In doing this assessment it helped to showcase all the training we have done over the past two months.”