butchery training, train to be a butcher, salami making, bacon curing, sausage making, beef butchery, testimonials, plumpton college training courses, food smoking

Sausage Making - Beef Butchery - Pork Butchery -
Lamb Butchery - Venison Butchery - Bacon and Gammon Curing - Food Smoking - Poultry Processing - Salami Making

Bacon and Gammon Curing

Course 21st February 2008.
"The ratio of student to tutor was exceptional."
"Very Very Very good value and a very very very good course."
" Very good value for money."
"Very good tutors and excellent at answering any questions."
Previous comments include:-
"I came away with practical hands-on experience in making my own cured meats – just what I needed."

The finished product

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Sausage Making: "I recently attended the course on sausage making, which I must say was truely enjoyable." "Few students means more attention to detail of individual requirements from our wonderful tutor, who is very patient and professional." "An excellent course - the practical element is invaluable to anyone wishing to make their own sausages."

Top - Delegates getting to grips. Above - the end product.	Angie the tutor
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Beef Butchery Demonstration
"I would thoroughly recommend this course to other producers. it will enable me to give customers more of what they want"

"I fully expect my new knowledge to help me add at least 20% growth to my business. The course offered good value for money."

beef+butchery

Dave Rook the tutor providing a hands on demonstration

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Pork Butchery
"Excellent presentation and follow up materials. Being a small group meant a lot of attention from our highly trained and experienced tutor. – spot on!"

"Yes Absolutely at the right level for me as a novice and I learnt much more that I expected."

"David’s manner, enthusiasm and knowledge, coupled with his friendleness and great skills made him one of the best tutors I have learnt from in more than 48 years!"

"I will get more money back through adding value to my own meat."

"Enjoyed the course – it gives me confidence to be more adventurous in adding value."

One to one help for the delegate from Kenya

Food Smoking
"The quality of the course material was spot on. Excellent value for money."

Again a real "hands on" course, plenty of space for a variety of products in the smoker, for tasting afterwards.

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Poultry Processing
"A first class day, absolutely great. Fantastic staff and a great day. I now have a much better understanding of killing and dressing birds."

"Very friendly and informative."

"Great Course. More than expected covered, very helpful."

"What a well thought out and informative course."

Even the smallest of producers are welcome on all our courses

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Lamb and Venison

"The course will enable me to make better choices of cuts and use of meat. I think the course is excellent for people starting meat retail as it is well tailored to each individual needs."

"An invaluable source of information. Can’t wait to put my new skills into action."

Kirstie & Mark Banham - "We are about to open our new farm shop and it is fantastic to look back and see how far we have come since doing the lamb butchery course."

lamb_venison

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Salami Making
	Experienced salami maker, Justin Davis, delivered a detailed classroom lecture covering essential information on the use of cures, pH levels, and drying conditions to meet health and safety requirements for commercial sales.
The course moved onto production techniques and Justin provided a detailed design for how to convert a fridge into a curing chamber to air dry the sausages. The one day course finished with a practical session making up a salami mix, stuffing casings and tying off the ends with a butterfly knot (a useful tip to preventing the meat from falling out when drying).
“The pace, structure and content of the course were spot on – brilliant. Adds a new product to our existing range” said one participant on the course. Other comments included “Well run course, just the right amount of time and good fun” and “Great class, teacher and information”.
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