|Plumpton College Main Campus website|
|Diary Dates 2016-2017|
|Courses coming soon|
|Land - Legislative - Livestock|
|Woodland Management and Rural Skills|
|Part time courses at Main College, Plumpton|
|Full Plumpton College Flimwell Course List|
|Agendas and Grants|
|Short Course Agendas|
|Grants for Training|
|Marketing Your Meat|
|Need a Mentor|
|Links to helpful organisations|
|Sell at Farmers Markets|
|For Sale & Wanted|
|Friends & Family Days|
|Rooms for Hire|
|Celebration Venue for Hire in Woodland setting|
Courses take place in Sussex
Flimwell TN5 7PR
Netherfield TN33 9QB
and TN33 9QL or
Plumpton BN7 3AE
Plumpton College at Flimwell
Centre for Sustainable Food Farming and Forestry
The Woodland Enterprise Centre
East Sussex. BN7 3AE
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Site Updated December 2016
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Click here for training venue
Full Course Schedule and Booking Form click here
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!
A two day practical course covering carcass evalutation, butchery techniques & the tools required, the different cuts, & presenting cuts for sale
A one day practical course covering equipment, ingredients, recipes, & sausage 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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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?
Details of individual course formats and agendas are available in separate pdf's please download here:
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