| Plumpton
College
Centre
for Sustainable Food Farming and Forestry |
 Plumpton College |
| Plumpton
College
Centre
for Sustainable Food Farming and Forestry |
Plumpton College |
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| Plumpton
College |
| Whats Happening |
| About Us |
| Contact Us |
| Course Venues |
| Booking Form |
| Training Courses |
| Full course list and dates here |
| Agendas for CSFFF Courses |
| Grants for Training |
| Part time courses at Main College, Plumpton |
| Course Details |
| Train to be a butcher |
| Butchery Testimonials |
| Forage Production |
| Marketing Your Meat |
| Woodnet |
| Advice |
| Marketing |
| Sell at Farmers Markets |
| Classifieds |
| For Sale & Wanted |
| Situations Vacant |
| Gift Ideas |
| Friends & Family Days |
| Rooms for Hire |
| Classroom and Celebration Venue for Hire |
| Sustainable
Building |
| Living Classroom |
| Newsletters |
| Contact Details |
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Our
courses take place in East Sussex. |
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Plumpton
College Centre for Sustainable Food Farming |
Plumpton
College |
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to top |
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Training
Courses
Click here for training venue |
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Follow
these links for your chosen training subject Keeping Cattle - Keeping Sheep - Keeping Pigs - Forage Production - Adding Value - Diversification - Train to be a butcher - Rural, Environmental and Conservation Skills - |
| Keeping
Pigs Starting a Pig Herd - Pig Handling & Care: Equipment, housing & rearing free range pigs. Includes a visit to pigs on the farm. Learn how to handle & move pigs. Carry out basic stock tasks. A demonstration of how to A.I.pigs & if you are keen have a go yourself! Pork Butchery: A two day practical course covering carcass evalutation, butchery techniques & the tools required, the different cuts, & presenting cuts for sale Sausage Making: A one day practical course covering equipment, ingredients, recipes, & sausage making Salami Making: A one day practical course covering equipment, food hygiene, ingredients, recipes & curing techniques Bacon & Gammon Curing: A one day practical course covering butchering, ingredients, recipes, dry curing, smoking, boning, derinding & slicing. On Farm Selection of Finished Livestock: Selecting pigs on the hoof and assessing carcass quality on the hook. Includes a visit to our coldstore and cutting room. 'Hoof to Hook': Adding value to home produced meats, costs involved, rules and regulations, where to get the carcass processed, what to charge. Visit to a cold store and cutting room. Level 2 Food Safety (formerly Basic Food Hygiene): A one day accredited course, it is not necessary to have attained Level 1 before attending this Level 2. A valid food hygiene certificate is recommended prior to attending the butchery courses. The time for this course is 9.00am- 5.00pm Course Format Details of individual course formats and agendas are available in separate pdf's please download here: Click here for dates & booking form (pdf opens in new window) Back to top Forage Production Introduction to Grassland Management & Weed Control: Maximising on farm forage production, understanding soil analysis & fertility, patterns of grass growth & controlling weeds without chemicals. Forage Analysis & Winter Rationing for Livestock: Ruminant nutritional requirements, visual inspection of forages, understanding feeding potential, forage analysis, planning grazing & conservation systems. Understanding your soils, soil analysis and care. Soil underpins the health of our grassland, crops and animals. How well do you know your soils? A half day course Course Format Details of individual course formats and agendas are available in separate pdf's please download here: Click here for dates & booking form (pdf opens in new window) Back to top |
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