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Triple gold for Reaseheath at Nantwich International Cheese Show

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Reaseheath College trained dairy technologists struck gold three times at the record breaking Nantwich International Cheese Show.

Reaseheath Principal Meredydd David presents the Student Cheesemaker award to Sarah Hinchliffe and Sam Clarke

Reaseheath Principal Meredydd David presents the Student Cheesemaker award to Sarah Hinchliffe and Sam Clarke

The students, who are studying on the Nantwich college’s unique Eden programme, took gold awards in the Specialist Cheesemakers section in classes for cheddar and crumbly territorial cheeses and also won the highly competitive Student Cheesemaker class.

They also took a further silver and two highly commended awards in the Student Cheesemaker class and a highly commended in the open cheddar cheese class.

The Eden programme is a unique, ground breaking, education initiative driven and supported by leading dairy companies who recognise the importance of investing in talented employees.

The technicians attend Reaseheath on a block release basis to study for an internationally recognised Foundation Degree in Dairy Technology which includes practical training in the college’s industry standard dairy processing halls. They spend the rest of their time extending their experience in the workplace.

Matt Salt assists Peter Sidwell on the Cathedral City stand

Matt Salt assists Peter Sidwell on the Cathedral City stand

Now in its seventh year and delivered exclusively by Reaseheath, the three year course covers relevant topics ranging from dairy chemistry and microbiology to cheesemaking.

The cheese show this year attracted record entries and the students’ entries were up against world class competition. The Student Cheesemaker class was newly sponsored by Reaseheath College.

Said course manager Debbie Heritage-Brill: “We were delighted at the success of our students, particularly against such strong competition from within the industry.”

Apart from competing, the Eden students demonstrated the process of cheesemaking at the show, giving families the chance to see how the nation’s favourite food is produced.

Celebrity chef James Martin with commis chefs Elysha Emberson and Kieran McLean

Celebrity chef James Martin with commis chefs Elysha Emberson and Kieran McLean

Three students who have just completed their Level 3 Diploma in Bakery and Patisserie supported celebrity chefs James Martin, Will Holland, Jonathan Harrison, Sean Wilson and Peter Sidwell as they demonstrated how to cook tasty dishes in the international cheese marquee.

Elysha Emberson, Kieran McLean and Matt Salt worked as commis chefs, preparing ingredients and cooking equipment for the chefs as they cooked in front of an appreciative audience.

Elysha said: “It was very interesting working with the chefs and being part of the action. It was a really good experience and a great thing to put on your CV.”

 

Reaseheath College’s dairy technologists celebrate first year success

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Seventeen trainee dairy technologists reached a significant career milestone when they completed the first year of their Eden training programme at Reaseheath College in Nantwich, Cheshire, earlier this month.

The technologists work for leading companies in the dairy industry and attend the Eden International Dairy Academy for block release training, spending the rest of their time in their workplace. They will graduate with a globally recognised foundation degree in dairy technology on completion of their three year course. The unique education initiative is supported by key players in the dairy industry and is aimed at producing world-class staff. There are currently 54 trainees on the programme.

While at college, the technologists develop practical dairy processing  skills in Reaseheath’s industry-standard, food and dairy processing plant. The facilities enable the students to see food production from start to finish and also to carry out new product development.

Three of the first year cohort were in line for special honours as they celebrated completing their initial year of study.

Mark Panczak, who works for Arla Foods, was selected as the Best Practical Student, while Richard Jeeves, also from Arla, received the Best Academic Student award.

Kerena Edwards, a Dairy Crest employee,was voted the Dairy Culture Student of the Year after receiving the student vote for the way she represents the Eden values of excellence.

The awards were presented by Nick Blakemore, Food Curriculum  Area Manager and Acting Head of the department.

Course Manager Lucy Catley said: “It has been an absolute pleasure to teach these students and I am very proud of them all. They all performed extremely well and it was very difficult to choose the award winners.”

Caption: Mark Panczak,  Kerena Edwards and Richard Jeeves are pictured with Nick Blakemore and Lucy Catley after the awards ceremony

Reaseheath College’s dairy technologists celebrate first year success

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Twenty four trainee dairy technologists reached a significant career milestone when they completed the first year of their Eden training programme at Reaseheath College in Nantwich, Cheshire, earlier this month.

The technologists work for leading companies in the dairy industry and attend the Eden International Dairy Academy for block release training, spending the rest of their time in their workplace. They will graduate with a globally recognised foundation degree in dairy technology on completion of their three year course. The education initiative is supported by key players in the dairy industry and is aimed at producing world-class staff. There are currently 75 trainees on the programme.

While at college, the technologists gain hands-on practical experience in Reaseheath’s industry-standard, food and dairy processing plant. The facilities enable the students to see food production from start to finish and also to carry out new product development.

Three of the first year cohort were in line for special honours as they celebrated completing their initial year of study.

Darius Barkunas, who works for Arla Foods, was selected as the Best Practical Student. The 27 year-old began working for Arla in Settle, Yorkshire, six years ago as an agency worker and has progressed to becoming a process technician. He was selected for his practical skills and for his ability to explain his practical knowledge to others.

He said: “Being offered a place on the Eden programme was like winning the lottery and I cannot thank my company enough for supporting me. Coming to Reaseheath is brilliant. The lecturers are totally dedicated to their job and the facilities are wonderful.”

Mike Reid, 29, a Dairy Crest employee, received the Best Academic Student award. for consistently achieving outstanding exam and assignment results and for his exceptional attention to detail. Mike has worked for Dairy Crest in Gloucester for 11 years and has immersed himself in the academic content of his course despite having done no serious studying since his ‘A’ levels in 2002.

He said: “Coming to college after such a long break was a big cultural challenge but everyone at Reaseheath has been extremely friendly and helpful. I am delighted that my company has chosen to support me through this qualification.”

Shaun McKenzie, 18, from Muller Dairy was voted the Dairy Culture Student of the Year after receiving the student vote for the way he supports his colleagues. The former apprentice is now a permanent staff member at Muller’s Market Drayton base and is mentored by Eden graduate Mitchell Tullett.

Presenting the awards, Adam Brazendale, Business Development Manager for the National Skills Academy for Food and Drink said: “Eden students are at the forefront of an exciting future for the UK dairy industry. This is a unique training programme aimed at supporting and developing skills within the dairy processing industry.

“The Eden programme is an excellent qualification and we are proud to have Reaseheath as our Dairy Champion for Food and Drink.”

Read more about the Eden programme here.

 

 

 

Careers in focus: Andrew Moule, FdSc Dairy Technology (Eden), 2013

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Andrew Moule Graduate QandA

Dairy technology alumnus Andrew Moule took time out of his busy schedule as Production Manager for Muller Wiseman Dairies (Droitwich) to answer a few questions about his time at Reaseheath College and offers a little insight into his career related successes.

What led you to study at Reaseheath?

I left school at 16 and took a part time job while I looked for full time work. My Dad who was working at Wiseman’s as a Driver told me about vacancies in the logistics chill loading vehicles. I was successful in getting the job and worked for 4 ½ years in the logistics chill doing various roles before in Oct 2010 I applied for Project Eden.

Coupled with the companies positive attitude and support towards the course I was able to gain experience in most areas of the production side of the business, develop my skills, knowledge and connections.

What attracted you to your current job role?

I have been working at Muller Wiseman Dairies for nearly eight years and had experience in nearly all areas of the  company’s production & logistics departments, so to manage the key production area of the business seems to be the most logical step to boost my experience, knowledge and provide me the key ingredients to step forward and progress within the business.

What does your typical day involve?

There are four roles which I undertake as Production Manager, these are Early Shift Duty Manager / Back Shift Duty Manager / Early Support Manager or Days. As duty manager, I would oversee the sites milk process & production which is 5 milk pasteurisers, 3 cream pasteurisers, six standard milk filling lines, two ESL (extended shelf life) milk filling lines & 3 cream fillers. As support, I would assist the Duty Manager on the early shift & on days I would concentrate on my department (Polybottle Filling) and address staffing issues for my 49 staff who report to me, health & safety & quality issues, performance improvements & general admin.

What gives you the most job satisfaction?

I would say, knowing that because of mine & my teams hard work everyone can have & their enjoy their milk every day with their tea, coffee & cereal.

Can you tell us a little more about your environment in terms of work-life balance…?

Due to the nature of the business the shifts range from (4:30am to 2:30pm) or (2:30pm to finish) (Monday – Saturday) if I am duty manager on early or back shift. If I’m working days it’s Monday – Friday 7am – 4pm.

My Girlfriend works away in the week so most weekends I spend with her. This means working the shifts in the week isn’t an issue for me.

What advice would you give to someone thinking of following your path?

Gaining experience in a production environment would be a key benefit to anyone looking to go into production management. Working or applying to a company which offers work based learning schemes such as Project Eden is a very good way to gain academic skills as well as practical “hands-on” experience which is what I believe employers look for.

Salaries are negotiated on experience and length of service and can vary quite a lot, gaining a broad range of skills will endeavour to stand you in best stead for a prosperous career in the dairy industry. With the range of opportunities across the industry ever expanding, I’d say dairy is a very secure & fulfilling career, exciting prospects particularly for new graduates!