0

Shipyard graduates more apprentices

Grand Bahama Shipyard (GBS) has held its ninth annual apprenticeship graduation and awards ceremony. Two apprentices graduated, 10 received second-year contracts, and 12 apprentices received first-year contracts for the training programme.

“Changes have been made in the apprenticeship programme to meet the demands of the industry, and the graduation and awards ceremony shows that,” said Don Forbes, the Shipyard’s training manager.

The apprenticeship programme is now split into four segments that are one year in length.

“While we celebrate two of our apprentices graduating into the workforce, we are intentional about the awards and recognition of the apprentices, because it really highlights some of the changes we have made to the Apprenticeship Training Programme,” said Mr Forbes.

In addition to the contracts being awarded, other awards such as Logbook Awards, Academic Awards and BTVI Completion Certificates were also presented at the ceremony.

There are currently 32 apprentices in the Grand Bahama Shipyard training programme, and a total of 100 have been - or still are - in the programme. Each year, based on the applications, 12 apprentices are selected.

Carl Rotkirch, Grand Bahama Shipyard’s chairmain and chief executive, praised the graduates for their hard work, and ability to adapt to new technology.

At the ceremony, he said: “You are the ones who will take this yard into the 21st century. You are the ones who will embrace the new IT solutions being introduced into our operation. It is an exciting future you are approaching; collect your experience and excel.”

Reuben Byrd, Grand Bahama Shipyard’s executive vice-president of operations, said: “You are the ones who will take this company farther than anyone ever thought we could go.

“We’re not just building welders, we’re not just building platers, mechanics, riggers; we’re building leaders, and we intend to do this through this apprenticeship programme.”

Comments

Use the comment form below to begin a discussion about this content.

Sign in to comment