Vijay International School, Baie St Anne, Praslin, Seychelles

+248 42361166

Year 13 using micrometers to measure gauge of different wires as part of a thermistor building practical.

Year 10 and A-Level classes were visited by members of management of Lemuria Hotel for a careers in tourism morning. We heard a really interesting presentation about the hotel and the different departments within it. 

Year 12 practicing their straight arm drawing techniques. 

Duke of Edinburgh news.
A group of Vijay students have been training for the Duke of Edinburgh’s International Award, the world leading youth achievement certification. Prized by universities and employers, the programme, also called the President’s Award, offers a range of valuable experience for young people, from volunteering to life skills and expeditions. Participants develop leadership skills, self-confidence, independence of thought and action and an ability to plan and use their time effectively.

Last October, participants gained key skills in fire safety thanks to Mr Paul Charlot from the Seychelles Fire Rescue Service Agency. He explained how fire requires fuel, heat and oxygen and provided students with a thorough training on how to prevent it and what steps to take if a fire takes place. Many thanks to Mr Paul Charlot and to Miss Natasha (Youth Council) who organised this for us.

Next steps for our participants will include a First Aid Training with the Red Cross, a Camp Craft session to look at map reading skills with the Defense Military Police and two overnight expeditions.

Undertaking their DOfE will help Vijay students expand their horizons and we are looking forward to seeing them learn new skills, help others, experience adventure and foster a sense of achievement.


Year 13 visit the Vallee de Mai in Travel and Tourism to analyse the management of visitors at an attraction. 

​A snake was seen....

Vijay International School Praslin

                          You are not born for yourself...but for the world

Yeah 12 carrying out a practical to immobilise enzymes in sodium alginate beads and assess the advantages of the technique.