Short Courses


‌On Course 2016 - 2017

Find out everything you need to know about our 2016 - 2017 programme of study in our On Course guide to the National Centre of Food Manufacturing. Our courses are also flexible by arrangement on site or at the National Centre for Food Manufacturing, Holbeach for discrete company groups.

On Course 2016-2017 (PDF)


This course is aimed at delegates who are not in a teaching role, or who have just started a teaching role, delegates who want a short qualification or a qualification without a minimum teaching practice requirement. The course aims to provide a short, introductory, knowledge-based teaching qualification and has no minimum teaching practice requirement except to engage in a short microteaching session so may be undertaken by individuals who are not in a teaching role or who have just started a teaching role.
The course is delivered through a mixture of workshop-led discussions, practical activities and PowerPoint presentations. On day two, delegates are required to undertake a live audit (case study based) where they will apply the skills and techniques they acquired on day one. Delegates will be given feedback on how they performed during the case study and how they can improve their techniques.
This course aims to train delegates in Third Party audit requirements against the NEW Global Standard for Food Safety Issue 7. In addition, the course includes all relevant aspects of auditing within the food sector. This course is aimed at: Technical and Quality Managers, Prospective Certification Body Auditors and Consultants, attending this course allows you the opportunity to develop an in-depth and practical understanding of the BRC Standard and auditing methodology.
The programme focuses on developing the ability to undertake effective skills analysis, and devise effective instruction plans. Example demonstrations may include how to use a particular piece of equipment, or any other work based skill. Instructional techniques for vocational training provides delegates with the techniques on how to plan and pace demonstrations, how and when to involve trainees, how to identify the most appropriate learning style for individuals, how to give constructive feedback and how to evaluate and monitor training.
This course is to enforce the food hygiene legislation and give first tier workers an appreciation of the fundamentals of good food hygiene practice.
This course aims to provide candidates with a broader understanding of food safety as part of their work. Upon successful completion of this course, you are expected to be able to play an active part in monitoring food safety standards and training activities.
The aim of this course is to provide essential knowledge and understanding of health and safety for employees working in any sector of business. Good health and safety standards rely on employers and employees working together to reduce risks and prevent accidents and ill health arising from work activities. Everyone plays an important role in health and safety at your place of work. This course will help you to carry out your job more safely and in a way that protects your health.
This 3-day course provides a thorough understanding of health and safety emphasising the importance of monitoring staff and controls. It also details the need for a structured management approach to health and safety and the key factors in implementing health and safety policy.
This qualification replaces the popular CIEH Professional Trainer Certificate (PTC), and is aimed at those who want to develop practical training skills, or refine their training techniques.
This course aims to develop a wider understanding of food microbiology in the factory environment.
A core element to the defence of food is a systematic evaluation of vulnerable elements of the supply chain carried out by an experienced and trusted team.
The course aims to provide delegates with an understanding of the principles of good sensory practice, including the importance of being objective, selection and training of taste panellists, and a review of sensory methodologies to aid them in selecting the most appropriate method to use in the workplace.
This course is aimed at both practising and new/aspiring team leaders. The course aims to assist practicing team leaders to become more effective and confident in their role, and provides new/aspiring team leaders the opportunity to make the transition from working within a team to leading a team. This award benefits employers by supporting those staff with management responsibilities but no formal training to become motivated and competent team leaders and become team leaders with tools to develop their own skills and abilities. This course gives you the opportunity to practice team leadership skills.
This course is aimed at individuals who regularly assess food products within their work. The course aims to help attendees understand the principles of good sensory practice, including the importance of being objective, selection and training of taste panellists, and a review of sensory methodologies to aid attendees in selecting the most appropriate method to use in the workplace.
In order to guarantee and demonstrate that product offered for sale is safe to eat and of the specified quality the modern food industry relies on a wide variety of systems, standards and procedures to achieve it. A common element demanded in the application of these is the requirement to audit and challenge them to ensure adequate application or proper corrective action. Auditing is therefore an important skill that needs to be trained and explained.
We are able to offer Manual Handling courses tailored to your needs, on your site or at our Holbeach campus. To discuss your requirements, please contact Sharon Green, Head of Skills and Employer Engagement.
This course is designed to assess the underpinning knowledge of delegates for understanding the principles of food labelling in food and drink. Delegates will be given up to date information on labelling legislation as well as a range of practical examples embedded within the course. Delegates may wish, by prior arrangement, to bring in their own labels as examples on the course.
This course is designed to assess the underpinning knowledge of delegates for understanding the principles of product development in food and drink. Delegates will be given up to date information on market research methods whilst investigating the development process at various stages.
Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly know system is the HACCP system (Hazard Analysis Critical Control Point). The aim of this course is to provide knowledge and understanding of the basic concepts and methodology of HACCP.
The course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems.
The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment. This course is aimed at senior supervisors and managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.
This course is to guide and advise candidates on the management of food safety in a food business. The RSPH Level 4 Award in Food Safety Management for Manufacturing provides those in managerial and supervisory positions in food manufacturing businesses (for example business owners, production managers and hygiene auditors) with the in-depth knowledge and understanding to be able to guide and advise on the management of food safety systems and staff in their workplace.
This two hour programme for a small group of employees will provide an assessment of their level of literacy, language or numeracy.
National Centre for Food Manufacturing, Holbeach Campus, Park Road, Holbeach, Spalding, PE12 7PT
email: ncfm@lincoln.ac.uk
tel: + 44 (0)1406 493000
fax: + 44 (0)1406 493030