This programme is designed to equip students with the essential skills required to thrive in the Leather and Footwear Industry. It focuses on developing competencies for performing a variety of technical and operational tasks within a production-oriented work environment. The curriculum covers a broad spectrum of topics, including the current state of the industry, its rich historical background, and the practical knowledge needed for effective performance. Additionally, the course emphasizes the importance of soft skills such as teamwork and problem-solving, which are crucial for success in this field.
Students will gain hands-on experience in key areas such as pattern usage, cutting, stitching, and lasting, which are fundamental processes in footwear production. By the end of the programme, graduates will be well-prepared to contribute to the local cottage industry or pursue employment in various roles, including:
- Cutter: Specializing in cutting materials accurately to prepare them for assembly.
- Stitcher: Focusing on sewing and assembling different parts of the footwear.
- Laster: Skilled in shaping and attaching the upper part of the shoe to the sole.
Overall, this course aims to provide a comprehensive education that not only imparts technical skills but also fosters a deep understanding of the industry's dynamics and the ability to adapt to its evolving demands.

- Teacher: Lori- Anne Brown
- Teacher: Shanor Henry
- Teacher: Millicent James

- Teacher: Millicent James
- Teacher: Michelle Parkinson
- Teacher: Dahlia Thompson
UNIT/S: Implement and Maintain Food Safety in a Kitchen Environment (THHCFP0382E)
Bake Bread (FBFBAK0231C)
Produce Yeast-Raised Products (FBFBAK0341C)
Prepare Cake Batter (THHCBD0022C)
Prepare Fillings (FBFPAS0162C)
Bake Pastry Products (FBFBAK0102C)
Prepare and Produce Cakes and Pudding Products (THHPAT0542C)
INSTRUCTIONS TO TRAINEE 1. This test consists of two (2) sections. Read
each question carefully and Select the best answer that fits the
question/statement. Show all calculations for food costing questions. SECTION
ONE - Consists of fifty (50) multiple-choice Questions SECTION
TWO - Consists of two (2) Food Costing Questions 2. Seek clarification as needed from the instructor. 3. Duration: 2 ½ hours
- Teacher: Roanna Henry
- Teacher: Roanna Henry
- Teacher: Roanna Henry
