Plumpton College

Plumpton College at Netherfield
Centre
for Sustainable Food
and Farming
Recognised by the EU as one of the best Leader+Projects in the South East

 

Plumpton College
at Netherfield

Whats Happening
About Us
Contact Us

Training Courses

Full course list and dates here
Agendas for Netherfield Courses
Part time courses at Main College, Plumpton
Course Details
Train to be a butcher
Butchery Testimonials

Cattle

Pigs

Sheep

Forage Production
Marketing Your Meat

Diversification

Countryside Skills

Woodnet

The Sussex Breakfast

Advice

Advisory Visit

Need a Mentor

Helpful organisations

Marketing

Sell at Farmers Markets

Classifieds

For Sale & Wanted
Situations Vacant
Gift Voucher
Give a Gift Voucher
Sustainable Building
Living Classroom
Newsletters
Contact Details

Plumpton College
At Netherfield

Centre for Sustainable Food and Farming
Netherfield Place Farm
Netherfield
Battle, East Sussex
TN33 9PY
Map
Telephone
01424 775615

E-mail

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

Website
Email

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Site Updated
July 2010


Sussex Food Finder
A Guide to local food sources & organisations.


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)

Back to top