Plumpton College At Flimwell
Centre for Sustainable Food Farming and Forestry
Recognised by the EU as one of the best Leader+Projects in the South East.
And - Highly Commended Campaign to Protect Rural England Sussex, Countryside Award 2011

rural business training
rural skills
countryside management
computer training
butchery training
environment and grants
sheep and lambs
farming advice
farm animals
trug making
Plumpton College Main Campus website
Diary Dates 2016-2017
Plumpton College
at Flimwell
Home
About Us
Contact Us
Course Venues
Courses coming soon
Land - Legislative - Livestock
Woodland Management and Rural Skills
Part time courses at Main College, Plumpton
Full Plumpton College Flimwell Course List
Booking Form
Agendas and Grants
Short Course Agendas
Grants for Training
Course Details
Butchery Courses
Butchery Testimonials
Cattle
Pigs
Sheep
Forage Production
Marketing Your Meat
Diversification
Countryside Skills
Sussex Breakfast
Advice
Advisory Visit
Need a Mentor
Links to helpful organisations
Marketing
Sell at Farmers Markets
Classifieds
For Sale & Wanted
Situations Vacant
Gift Ideas
Friends & Family Days
Rooms for Hire
Celebration Venue for Hire in Woodland setting
Sustainable Building
Living Classroom
Newsletters
Newsletters
Contact Details
Courses take place in Sussex
Flimwell TN5 7PR
Netherfield TN33 9QB
and TN33 9QL or
Plumpton BN7 3AE
Map
Plumpton College at Flimwell
Centre for Sustainable Food Farming and Forestry

The Woodland Enterprise Centre
Flimwell
TN5 7PR
Telephone
01580 879547

E-mail
Plumpton College
Ditchling Road
Plumpton, Lewes
East Sussex. BN7 3AE
Telephone
01273 890454

Website
Back to top
Site Updated December 2016
Read AIRS latest newsletter

Full Course Schedule and Booking Form click here
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.
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



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.


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