Plumpton College At Flimwell
Centre
for Sustainable Food Farming and Forestry

Recognised by the EU as one of the best Leader+Projects in the South East.
And - Highly Commended Campaign to Protect Rural England Sussex, Countryside Award 2011


rural business training

rural skills

countryside management
computer training
butchery training
environment and grants
sheep and lambs
farming advice
farm animals
trug making
Plumpton College Main Campus website

Plumpton College
at Flimwell

Home
About Us
Contact Us
Course Venues
Courses coming soon
Land - Legislative - Livestock
Woodland Management
and Rural Skills
Part time courses at Main College, Plumpton
Full Plumpton College Flimwell Course List
Booking Form

Agendas and Grants

Short Course Agendas
Grants for Training
Course Details
Butchery Courses
Butchery Testimonials

Cattle

Pigs

Sheep

Forage Production
Marketing Your Meat

Diversification

Countryside Skills

Sussex Breakfast

Advice

Advisory Visit

Need a Mentor

Links to helpful organisations

Marketing

Sell at Farmers Markets

Classifieds

For Sale & Wanted
Situations Vacant
Gift Ideas
Friends & Family Days
Rooms for Hire
Celebration Venue for Hire in Woodland setting
Sustainable Building
Living Classroom
Newsletters
Contact Details

Courses take place in Sussex -
Flimwell TN5 7PR
Netherfield TN33 9QB
and TN33 9QL or
Plumpton BN7 3AE
Map

Plumpton College at Flimwell
Centre for Sustainable Food Farming and Forestry

The Woodland Enterprise Centre
Flimwell
TN5 7PR
Telephone
01580 879547

E-mail

Plumpton College
Ditchling Road
Plumpton, Lewes
East Sussex. BN7 3AE
Telephone
01273 890454

Website
Email

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Site Updated December 2016

Read AIRS latest newsletter


Keeping Cattle

Starting a Beef Herd:
Equipment, housing, feeding, stock tasks, passports, eartags & marketing. Visit Sussex cattle at calving time.
Managing a Beef Herd:
Production planning, health plans, grazing systems, forage conservation, record keeping & adding value
Beef Butchery Demonstration:
Breaking the carcass down into muscle groups & discussing the various options for cutting & retailing.
On Farm Selection of Finished Livestock:
Selecting beef 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)
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Keeping Sheep
Starting a Sheep Flock:

Equipment, housing, feeding, stock tasks, paperwork, shepherd’s year, outlets for lambs, etc. Includes visiting a sheep flock in the lambing yard &/or the field.
Managing a Sheep Flock - Sheep Handling & Care:
Ewe nutrition particularly in the build up to lambing, health plans, making quality forage, clean grazing systems, marketing finished lambs & farm walk.
Basic handling & moving sheep, turning over, foot trimming, injecting, hand dagging & condition scoring. A practical day.
Lambing:
Preparing for lambing, feeding the ewes, housing & equipment, lambing techniques, stock tasks, after care & turning out, & a visit to a lambing shed.
Sheep Shearing:
A practical three day course for beginners & improvers. Including the preparation of machines & presentation of wool for sale. A very practical day. Beginners recommended to do day 1 & 2 at least, improvers days 2 &/or 3.
Lamb Butchery:
A two day practical course covering carcass evaluation, butchery techniques & the tools required, the different cuts, & presenting cuts for sale.
On Farm Selection of Finished Livestock:
Selecting lambs 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)

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