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
Passports for Cows:
An introduction to the internet, learn how to find & access information
on the web & fill in forms on-line.
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
Click
here for dates & booking form (pdf
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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
Click here for dates & booking form (pdf opens
in new window)
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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
Click
here for dates & booking form (pdf opens in new window)
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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
Click here for dates & booking form (pdf opens
in new window)
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Adding Value
‘Hoof to Hook’ Direct Meat
Marketing:
Adding value to home produced meats, costs involved, rules & regulations,
where to get the carcass processed, what to charge. Visit to a cold
store & cutting room.
On Farm Selection of Finished Livestock & Carcass Quality:
Selecting lambs, beef & pigs on the hoof & assessing carcass
quality on the hook. Includes a visit to our coldstore & 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
Foundation Certificate in HACCP:
The aim of the RIPH foundation certificate in HACCP principle is to
provide knowledge & understanding of the basic concepts &
methodology of HACCP.
Game Meat Handling:
Nationally recognised certificate, food hygiene course. BASC Certificate.
Setting Up An On-line Shop:
A six part computer course for those interested in marketing their
produce on the internet.
Click here for dates & booking form (pdf opens
in new window)
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Diversification
Growing Poultry for the Table:
A classroom course to prepare the producer for purchasing and rearing
chickens for the table and poultry for the Christmas market. (for
poultry processing see Butchery Courses)
Growing Fruit and Vegetables:
An introduction to production and marketing of organic fruit and vegetables
includes a visit to a commercial organic enterprise.
Taster Bee Keeping Course:
One day, for the complete novice.
Basic Bee Keeping:
Learn about keeping bees and making honey. A ten week course on Saturday
afternoons.
Click here for dates & booking form (pdf opens
in new window)
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Computer Skills
Whole Farm Approach(WFA):
Registration workshops. Use a College computer to register on-line
for the WFA. Demonstration Workshop: Enter your farm data live using
a College computer with experts at hand to assist if needed
Setting Up An On-line Shop
Click here for dates & booking form (pdf opens
in new window)
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Rural Skills
Charcoal Making
The course covers History - By products & usage - Small kiln design
Wood types - Loading & Lighting - Assessing the Burn Closing Down
- Emptying/Grading - Selling your Charcoal.
Charcoal Making Agenda
Farmland Bird Indentification and Habitats
A
free one day course. Delivered by the RSPB. Part of the Living Classroom
Project.
Domestic Users Chain Saw Course
Manage and maintain your woodland safely with
a chain saw. A one day course for the non commercial user.
Tree and Hedge Plant Identification
Know your trees, wild flowers and weed classification.
Willow Garden Structures
Take you through the materials and techniques
required to make a structure used to support plant growth, by the
end of the day a variety or structures will have been designed and
built.
Stock Fencing
Practical hands on day showing equipment, tools and techniques
for stock fencing using local chestnut posts.
post and rail
Tree and Hedge Planting
What species,
when and how to plant.
Hedge Laying
Tools, hedge laying styles, staking and finishing off.
Introduction to Coppicing with hand tools
Suitable tree types, tools required and when to harvest.
Production of stakes and binders for hedgelaying.
Click
here for dates & booking form (pdf opens in new window)
BCTV Course at Ninfield Environmental Centre
Practical Coppicing - Learn about the ancient practice of
managing woodlands.
Green Woodworking - Try green woodworking, make your own
besom broom/hay rake.
For the BCTV Courses please contact Su Reece, BCTV, Ninfield Study
Centre, Potmans Lane, Catsfield, Battle. TN33 9BJ - telephone 01424
446395 or email BCTV Volunteers
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Sustainable Building Techniques
Using
Sustainable Building Materials
Methods, materials and legislation
surrounding low carbon, high energy efficiency design and construction
for new build and refurbishments.Building
using Rammed Earth - A practical hands on day learning
the technique of rammed earth building.
Central Heating - domestic and commercial using Wood
Making the most of your wood - an opportunity to explore
wood fired heating systems.
Water Conservation and Treatment
Increase your water conservation. From rain water harvesting
systems to making the most of your water.
Click here for dates & booking form (pdf opens in new
window)
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