Source document: https://docs-lawep.s3.us-east-2.amazonaws.com/1698077315663.pdf (Saint Lucia)
GOVERNMENT OF SAINT LUCIA The Ministry of Agriculture, Food Production, Fisheries, Co-operatives and Rural Development Fisheries Development Project Sub-component: Seafood Handling and Processing COMPETENCY BASED EDUCATION AND TRAINING (CBET) IN SEAFOOD HANDLING AND PROCESSING Terms of Reference (TORs) for Consultancy 1.

Introduction Fisheries are one of the most significant renewable resources that Saint Lucia has for food security, livelihoods and economic growth.
Efforts however, need to be made to ensure that as the demand for food and employment grows, the benefits that fishery resources provide are protected through sustainable management and value-addition.

Seafood can be processed into a wide array of products to increase their economic value and generate further employment, allowing the fishing industry, as well as the country as a whole to reap the full benefits of fishery resources.
However, careful consideration should be given to quality assurance when embarking on a seafood value-addition process.

Consumers have a right to eat food which has been caught, handled and treated in a good way.

Fishermen, processors and traders need to be careful with the way they catch, handle and process seafood.

Good handling and processing practises begins with the attitude, knowledge and skills of the seafood handlers and processers.
As such, the overall aim of this consultancy will be to provide training based on the Competency Standards for Caribbean Vocational Qualifications (CVQ) in Fish Handling and Processing to Fisherfolk engaged in seafood handling and processing in fishing communities in Saint Lucia.

Page 1 of 4 Consultancy Objectives 1.


Facilitate training sessions in the north and south of the island based on the Mandatory units in the CVQ – “Fish handling and processing – Level 1” and two (2) elective units from Level 1 and Level 2.

2.

Develop competency of at least 30 fisherfolk in fish handling and processing 3.
Develop a teaching/facilitators guide in competency standards for fish handling and processing inclusive of lesson plans for training, and citations of published reference material The consultant will collaborate with the coordinator of the fisheries development project, staff of the Ministry of Agriculture, Food Production, Fisheries, Co-operatives and Rural Development, Ministry of Education, Human Resource Development and Labour; Ministry of Health Wellness, Human Services and Gender Relations; the Saint Lucia Bureau of Standards and other partners and stakeholders.
2.

Tasks 1.

Identify and secure suitable training locations with the assistance of the project steering committee.

2.

Assist the project steering committee project in develop the eligibility criteria and application form requirements.. 3.

Assist in advertising the course and recruiting suitable applicants.

4.

Provide all material and equipment necessary to conduct the course including those identified in the Range Statement under each Unit of the Competency standard.

5.
5.

Develop lesson plans for the elements outlined in each unit that meet the needs of the learners.

This will include the necessary information on the subject in the form of handout, lecture notes, references; how competence will be accomplished; and learning activities.

6.

Prepare a teacher’s guide to developing competence in fish handling and processing.

7.
7.

Facilitate training in north and south of island of 30 fisherfolk in the ten (10) mandatory units for Level 1 Fish handling and Processing, the Elective Unit FP00038 and Level 2 Elective Unit FP00051.

8.

Advise the project steering committee on all matters relevant to the implementation of the project activities.

9.

Prepare monthly progress reports and a final report on the project.

Page 2 of 4 i. ii.
Page 2 of 4 i. ii.

Progress reports will relate what has been accomplished with respect to the tasks and functions of the role.

These will be due on the 1st Monday of each month.

These reports will adhere to a template provided by the Department of Fisheries and provide information on meetings or phone calls held in support of the project, the goals of such meetings, who attended, what work was done, next steps, problems, issues and challenges, minutes, and the like.
The consultancy will begin September 8, 2014.

The total value of the contract is not to exceed 49, 000.00 XCD and will be subject to all applied taxes.

The duration of the contract will be seven (7) months.

No additional money will be paid towards the achievement of deliverables.

3.
3.

Deliverables The consultant will be required to submit the following deliverables to the implementing agency (Department of Fisheries, Ministry of Agriculture, Food All written Production, Fisheries, Co-operatives and Rural Development).

deliverables are required to be submitted in .doc and .pdf; extension formats, and at least five (5) hard copies unless otherwise stated.

NO.
NO.

DELIVERABLES 1 3 4 5 6 Work plan (due within one week of signing the service contract)including Application form and prerequisites for the course Draft Teacher’s Guide to include Lesson plans for the elements outlined in each unit (draft due within 6 weeks of signing contract ) Final Teacher’s Guide incorporating feedback from the project steering committee.
(due 2 weeks after receiving feedback on the draft Teacher’s Guide) Competence in each Unit based on an external assessment Final Report Payment 5% 10% 15% Up to 60% 10% Page 3 of 4 4.0 REQUIRED QUALIFICATIONS AND EXPERIENCE The consultant should possess qualifications and demonstrated skills in food safety with at least eight years (for BSc) and five years (for MSc) continuous working experience in the field of food safety, quality assurance and control.
Experience in seafood handling and processing techniques, and quality requirements as well as technologies is preferred.

At least one similar assignment should be presented in the proposal including referencing a suitable referee.

Specific professional experience: Certification in competency based education and training or similar qualification.

Experience in delivery of training using competency based education and training techniques.
Experience in the development of promoting food safety standards through a wide variety of communication mediums and audiences; particularly people with low-literacy skills.

Further information can be obtained at the address below during office hours: 8:00 a.m. - 4:30 p.m. (0800 to 1630 hours).

The Ministry of Agriculture, Food Production, Fisheries, Co-operatives and Rural Development invites suitable interests to submit proposals to complete the services under this Terms of Reference.
Proposals must be delivered in a written form to the address below (in person, or by mail, or by fax, or by e-mail) by August 22, 2014 at 4:30pm.

Consultancy firms will be short-listed for interview based on the presentation of their understanding of assignment, qualifications and experience, previous experience in performing a similar assignment and support from a suitable referee, and outline of the cost to conduct the assignment.
Please quote “Attn: TRAINING IN SEAFOOD HANDLING AND PROCESSING” in the subject of your correspondence.

CHIEF FISHERIES OFFICER Department of Fisheries Ministry of Agriculture, Food Production, Fisheries, Co-operatives and Rural Development Attn: Training in Seafood Handling and Processing Castries Saint Lucia Tel: 758-468-4139/4143 Fax: 758-452-3853 E-mail: deptfish@govt.lc Page 4 of 4