Beaches Turks & Caicos shares fine dining experiences to high school students in Providenciales  

PROVIDENCIALES, Turks & Caicos Islands: — Students from the Clement Howell High School were recently welcomed to Beaches Turks and Caicos for an immersive fine dining and etiquette session at one of the resort’s signature à la carte restaurants. For the second consecutive year, the resort’s learning and development, public relations and food and beverage teams designed and delivered practical training that exposed students to the standards and expectations of a world‑class hospitality environment.

General Manager of Beaches Turks and Caicos, Deryk Meany, said the resort is committed to making the experience a fixture on the school calendar. “We are honoured to once again open our doors to the students of Clement Howell High School,” Meany added. “As one of the largest employers and training grounds in the Turks and Caicos Islands, we see it as our responsibility to help prepare the next generation with the skills, confidence and professional support they need to succeed in hospitality and beyond.”

He added that the partnership aligns with the values of both Beaches Resorts and the Sandals Foundation. “This programme is about more than a single day at the resort,” Meany continued. “It is about creating a consistent pathway for young people to see themselves in this industry, to understand the standards we uphold, and to recognise that there is a place for them at every level of the tourism sector.”

During the session, the resort’s learning and development and food and beverage professionals guided students through the full fine‑dining experience—from greeting and seating, to understanding multi‑course menus, cutlery placement, napkin etiquette and appropriate table conversation. Students also learned about body language, professional dress, and how to conduct themselves confidently in formal and semi‑formal settings such as interviews, scholarship dinners and official functions.

Learning and Development Manager Phildreka Mayham explained that the training was deliberately structured to blend technical knowledge with life skills. “Our goal is to demystify the fine dining environment for these students,” Mayham noted. “We want them not only to know which fork to use, but to understand that etiquette is really about respect for others, respect for themselves, and the ability to move comfortably in any social or professional space.”

She added that the programme is also a platform to introduce students to career possibilities. “Through this engagement, they get to interact directly with our team members, ask questions about different roles, and see first‑hand that hospitality offers diverse pathways—from culinary arts and service to training, management, and leadership,” Mayham shared.

For Clement Howell High School, the partnership with Beaches Turks and Caicos and the Sandals Foundation has become an important extension of the Health and Family Life Education (HFLE) curriculum. Guidance Counsellor Tanisha Graham said the experience supports the school’s broader focus on personal development and career readiness. “Our students are learning about self‑presentation, communication, and social responsibility in the classroom,” Graham noted. “Being able to step into a professional fine dining setting and put those lessons into practice is incredibly powerful for them.”

Graham emphasised the impact on students’ self‑confidence. “Many of our students are experiencing this kind of setting for the very first time,” she explained. “To see them sit up a little straighter, engage in conversation, and realise that they belong in these spaces—that is transformational. It reinforces the message that their potential is limitless.

Public Relations Manager, Orville Morgan added, “this initiative forms part of the resort’s ongoing investment in education and skills development across the Turks and Caicos Islands, complementing previous support to Clement Howell High, including enhancements to hospitality‑related clubs and programmes. The fine dining and etiquette training is expected to continue as an annual feature, with plans to refine and expand the experience based on feedback from students and teachers.”

As the second cohort of HFLE students completed their training, teachers expressed optimism that the collaboration will continue to grow and inspire even more young people to consider careers in hospitality. For Beaches Turks and Caicos, the hope is that today’s students will return in the years ahead as interns, team members, and leaders—bringing with them the confidence, poise and professionalism first nurtured at a carefully set table in one of the resort’s restaurants.