Skills Bootcamp in
Farm Diversification
Are you looking to expand your farm’s offerings and enter the world of food manufacturing?
Our 10-week Skills Bootcamp in Farm Diversification at Reaseheath College equips you with the essential knowledge and skills to succeed in the growing Agri-Food sector.
Whether you’re looking to land a new job or enhance your current role on a farm with food production, this flexible course covers everything from food safety to quality assurance, dairy to meat production and budget management to new product development. Designed for busy schedules, it offers a blended learning format that fits around your work, family, or other commitments.
Upon completion, you’ll gain access to employers seeking skilled professionals for roles such as Quality Assurance and Process Operator, setting you up for success in the food manufacturing industry.
With hands-on training in our cutting-edge food processing facilities and industry-expert instructors at Reaseheath College, we ensure you’re equipped with the practical knowledge that employers are looking for. Partnering with top food employers across Cheshire and Warrington, we make sure our training is in line with the latest industry standards.
Ready to diversify and advance your career in food manufacturing? Let us help you take that next step!
What will I study?
Lesson 1:
1a. Understand the importance of food handlers keeping themselves and work areas clean and hygienic.
1b. Understand the importance of keeping food products safe.
1c. Understand how individuals can take personal responsibility for food safety.
Lesson 2:
2a. Understand roles and duties for health, safety and welfare in the workplace.
2b. Understand the process of risk assessment.
2c. Understand how risk assessments improve health and safety at work.
2d. Know the procedures for responding to accidents, near misses and ill-health in the workplace.
Lesson 3:
3a. Identify milk constituents, understand the fundamentals of pasteurisation, separation and homogenisation.
3b. Understand the basic components of milk to include fat, protein, lactose, vitamins and minerals.
3c. Understand the flow systems of a pasteuriser and how this links to effective separation and homogenisation processes.
Lesson 4:
4a. Identify and understand the impacts of milk constituents in yoghurt, ice cream and soft cheese production.
Lesson 5:
5a. Understand the importance of balancing your budgets through the use of technology.
5b. Understand and carry out basic knife skills, learn how to handle and use a knife correctly.
Lesson 6:
6a. Outline and understand the importance of primary production techniques for beef.
6b. Understand how to maximise profits and yields when rearing and butchering beef.
Lesson 7:
7a. Outline and understand the importance of primary production techniques for lamb.
7b. Understand how to maximise profits and yields when rearing and butchering lamb.
Lesson 8:
8a. Understand the applicable laws and legalities in relation to HR, H&S and finance.
8b. Using the knowledge learnt from previous weeks in business, understand the concept of producing a new product from a range of ingredients.
Lesson 9:
9a. Explain a range of quality assurance tests carried out at the farm and factory. Identify how these can ensure products meet legal requirements and specifications.
Lesson 10:
10a. Understand the legislation associated with fat requirements of cream and additives, in line with being able to sell to public.
10b. Understand the aging process of cream and fat crystallisation post heat treatment.
