New Express Entry Scoring System Means Faster Selection for Labour Market Impact Assessment-Exempt Work Permit Holders
November 11, 2016
On or after November 19, 2016, permanent residence candidates applying through the Express Entry program will be subject to a new scoring system, according to new ministerial instructions issued by Immigration, Refugees and Citizenship Canada.
The most notable changes and their results include the following:
- The definition of arranged employment will be expanded to include foreign nationals holding work permits other than those that require labour market impact assessment (LMIA) approvals, notably, intracompany transferees.
- Two hundred or 50 points will be allocated to foreign nationals currently holding work permit types that do not require LMIA approval, notably, intracompany transferees, provided they have at least one year of full-time (or the equivalent part-time) work experience with the Canadian employer listed on the work permit. The amount of points will depend on the foreign national’s position and national occupation code.
- Other work permit categories exempt from LMIA approval, such as work permits issued under an international agreement, will qualify under the new scoring rules.
- Those who studied in a secondary, post-secondary, Master’s or PhD program in Canada will also be allocated additional points under the new scoring rules.
What This Means for Employers and Foreign Nationals
LMIA-exempt work permit holders currently in Canada who have at least one year of full-time (or the equivalent part-time) work experience with the Canadian employer named on the work permit will be able to earn additional points under the Express Entry system without the need for LMIA approval.
Graduates of qualifying Canadian educational programs will also gain additional points under the Express Entry program.
This alert is for informational purposes only. If you have any questions, please contact the global immigration professional with whom you work at Fragomen or send an email to [email protected].
