Poultec provides a range of Short Courses, at its facilities at South Green Park, Mattishall.  South Green Park is located in Mattishall, between Dereham and Norwich.  Alternatively we are able to also deliver courses in your work place and tailored to your specific requirements, should you have sufficient numbers.

Many of the short courses delivered are accredited as meeting nationally recognised qualifications.

All prices quoted below are exclusive of VAT.  VAT will be charged at the current rate.

Healty & Safety

CIEH Level 3 Award in Health & Safety in the Workplace

£295 per candidate — 3 days

This qualification 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.  Suitable for everyone working in a supervisory position.


ENQUIRE   01 Mar 2017 – 09:00 to 17:00 — 24 spaces available
ENQUIRE   24 May 2017 – 09:30 to 16:30 — 25 spaces available

CIEH Level 2 Award in Health & Safety in the Workplace

£55 per candidate — 1 day

This qualification provides knowledge and understanding on the principles of health and safety and accident prevention.  The course content includes the importance of risk assessment as a technique for accident and ill health prevention.  Guidance is given on the responsibilities placed on employers and employees, the hazard, risk and main causes of harm to workers (manual handling, hazardous substances, exposure to noise and vibration) and the importance of following systems, reducing risks, prevention of accidents, procedures and rules. 


ENQUIRE   05 May 2017 – 09:30 to 16:30 — 25 spaces available

CIEH Level 2 Award in the Principles of Manual Handling

£35 per candidate — 0.5 day

This qualification is designed to introduce candidates to the hazards and risks involved in the lifting and moving of loads.  This ½ day course will enable employees to develop safer manual handling techniques in the workplace.


ENQUIRE   09 Mar 2017 – 13:00 to 16:00 — 25 spaces available

IOSH Managing Safely

£645 per candidate — 4 days

This course is ideal for managers with responsibility of health and safety and risk assessment in the workplace.  The course follows a step by step approach which is easy to understand giving clear guidance and practical knowledge.  There are 8 modules covering the key learning points which are assessed by a multiple choice test and Risk assessment project.


ENQUIRE   07 Feb 2017 – 09:00 to 17:00 — 14 spaces available
ENQUIRE   06 Jun 2017 – 09:30 to 16:30 — 15 spaces available

Risk Assessment

£TBC per candidate — 1.5 days

Sorry, we don’t have any details available at the moment


ENQUIRE   17 Mar 2017 – 09:30 to 16:30 — 10 spaces available

Food Safety

CIEH Level 3 Award in Supervising Food Safety in Catering

£295 per candidate — 3 days

This course is aimed at managers and supervisors in small, medium or large catering, manufacturing or retail businesses or anyone who is working in a supervisory position in the food business who is accountable for food safety. This course is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.  Vital information is covered to make sure candidates are equipped with both the knowledge and confidence to do their job effectively.


ENQUIRE   25 Jan 2017 – 09:00 to 17:00 — 21 spaces available

CIEH Level 3 Award in HACCP for Food Manufacturing

£195 per candidate — 2 days

This course will benefit managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food catering/manufacturing setting. This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems.


ENQUIRE   23 Mar 2017 – 09:30 to 16:30 — 25 spaces available

CIEH Level 2 Award in Principles of HACCP

£55 per candidate — 1 day

This course is designed for those working or preparing to work in food businesses where a food safety management system based on Codex HACCP principles is implemented. It will help anyone in a catering or manufacturing setting to understand the principles and purpose of HACCP and be able to apply it correctly in their own workplace.


ENQUIRE   04 May 2017 – 09:30 to 16:30 — 12 spaces available

CIEH Level 3 Award in Food Safety Supervision for Manufacturing

£295 per candidate — 3 days

This course is aimed at managers and supervisors in small, medium or large catering, manufacturing or retail businesses or anyone who is working in a supervisory position in the food business who is accountable for food safety. This course is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.  Vital information is covered to make sure candidates are equipped with both the knowledge and confidence to do their job effectively.


ENQUIRE   10 May 2017 – 09:30 to 16:30 — 25 spaces available

CIEH Level 2 Award in Food Safety in Catering

£55 per candidate — 1 day

This course will provide guidance on the importance of food safety and knowledge of the systems, techniques and procedures involved.  Course content will include how to control food safety risks (personal hygiene, food storage, cooking and handling).  This one-day course is ideal for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.


ENQUIRE   07 Apr 2017 – 09:30 to 16:30 — 25 spaces available

Management

No courses found at the moment.

Teaching

CIEH Level 3 Award in Training – Principles and Practice

£395 per candidate — 4 days

This qualification replaces the CIEH Level 3 Award in Training Skills and Practice. It comprises Unit 2 of the CIEH Level 3 Award in Education and Training. Understanding and using inclusive teaching and learning approaches in education and training.   This qualification is the minimum requirement for trainers wishing to register to deliver most qualifications. The CIEH Level 3 Award in Training – Principles and Practice is based on the double unit of the CIEH Level 3 Award in Education and Training


ENQUIRE   26 Apr 2017 – 09:30 to 16:30 — 10 spaces available

Butchery

Added Value and Speciality Cuts

£60 per candidate — 3 hours

Make use of the cheaper and the less well known cuts to help to add profit and yield to your business.  Add something different to your display and give your customers a wide choice of meals that can be easily cooked when time is short.


ENQUIRE   14 Jun 2017 – 13:00 to 16:00 — 8 spaces available

BBQ Cuts for the Summer

£60 per candidate — 3 hours

This course is primarily aimed at the butcher or small holder/farm shop  operator, increase your sales and create appealing displays to maximise your yield and profit margins .Using only fresh local meat, vegetables and fruit to make that something different that is a change from the ever popular burgers, sausages and kebabs. Suitable for the keen BBQ enthusiast to gain knowledge and experience for products they can produce at home.


ENQUIRE   10 May 2017 – 13:00 to 16:00 — 10 spaces available

Christmas poultry

£60 per candidate — 3 hours

It`s that time of year again ,don`t be all bah humbug at Christmas ,learn to prepare that centre piece for Christmas dinner  in a new and creative way .This practical and hands on course gives the opportunity to try your hand at producing something that bit different for Christmas. During this course you will learn how to prepare poultry to produce that stunning centre piece for Christmas dinner.


ENQUIRE   22 Nov 2017 – 13:00 to 16:00 — 10 spaces available

Game butchery

£60 per candidate — 3 hours

This course will show how to dress and prepare various species of game( dependant on availability) before moving on to give practical hints and tips on how to produce ready to cook whole products through to different cuts, joints as well as breaded and stuffed products for everyday use or that special occasion.


ENQUIRE   11 Oct 2017 – 13:00 to 16:00 — 10 spaces available

Pork butchery – Side of pork, primal cutting

£60 per candidate — 3 hours

This course is primarily aimed at the butcher or small holder/farm shop  operator, showing how to split a side of pork to obtain the best yield before moving on to explain and show what can be produced from these primals to maximise the yield and profit margins .


ENQUIRE   13 Sep 2017 – 13:00 to 16:00 — 10 spaces available

Primal beef, steaks and joints

£60 per candidate — 3 hours

This course is primarily aimed at the butcher or small holder/farm shop operator, showing how to obtain the best yield from beef primals before moving on to explain and show what can be produced from these primals to maximise the yield and profit margins, using new and current cutting techniques.


ENQUIRE   08 Feb 2017 – 13:00 to 16:00 — 10 spaces available

Sausages and Burgers

£60 per candidate — 3 hours

Create your own recipe for sausages and burgers making use of fresh and dried spices and different meats.  All aspects of sausage and burger making are covered from mixing, mincing to making and linking the sausages and adding additions to burgers to make these more exciting for the BBQ.


ENQUIRE   05 Apr 2017 – 13:00 to 16:00 — 8 spaces available

Spring lamb – whole lamb and primal cutting

£60 per candidate — 3 hours

A practical  and hands on course that covers the primal cutting of a whole lamb  through to secondary butchery and will produce products ready for sale or for your own consumption. This course is suitable for the  small holder who rears a couple of lambs for their own use.


ENQUIRE   08 Mar 2017 – 13:00 to 16:00 — 10 spaces available

Venison Butchery

£60 per candidate — 3 hours

Venison is a lean and healthy option for many people and now is available to all.  Learn how to split a whole carcase to make the best use of all the cuts, including cutting steaks and rolling joints.  Prepare something different for that special occasion as well as different uses for the less popular cuts.


ENQUIRE   11 Jan 2017 – 13:00 to 16:00 — 8 spaces available

First Aid

No courses found at the moment.

Information Technology

No courses found at the moment.

Poultry

NVQ Level 2 Proficiency Award in Poultry Meat Inspection

This course is aimed that people that work in the poultry industry who have an interest in learning the Anatomy, Physiology and Disease of poultry and who would like to further their knowledge The course includes: a two day, classroom based training for food safety in the poultry industry and Anatomy; Physiology and disease of poultry where they will learn about the digestive system of poultry along with numerous diseases. The course delegates will collect evidence during the course by doing task activities, and a written exam at the end to check competence and knowledge gained. The candidates then have two separate online assessments to measure practical skills and ability.

Level 2 Award / Certificate for Proficiency in Protecting the Welfare of Animals at Time of Killing

These qualifications assess and confirm the competence of individual learners in the workplace in the protection of animals or birds at time of killing. The units of the qualification must be selected to reflect the areas of work and the animal species which an individual is responsible for, or working with. The units within this qualification cover all species, including chicken, turkey, duck, goose, farmed game bird, ratite, bovine, ovine/caprine, porcine, equine, large game and lagomorph. Learners are assessed carrying out their duties by a qualified assessor and must also complete questions to demonstrate their knowledge.

Poultry Welfare – Broilers

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements. Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Chicken Breeder

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Egg quality and factors effecting hatchability

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Turkey Grower

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Turkey Breeder

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Egg Quality and factors effecting hatchability
  • Artificial Insemination

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Hatchery

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Incubation
  • Hatch and despatch
  • Humane disposal

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Duck

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Egg quality and factors effecting hatchability

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Catching and Handling

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Catching and Handling techniques
  • Humane disposal

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Free Range Chicken Layers

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Egg quality
  • Range management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Free Range Broilers

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Range management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Farm Hygiene & Biosecurity

This course looks at the routes of disease transmission and how putting in simple practices can prevent the introduction or spread of disease. The courses give an overview of common infectious diseases, as well as notifiable diseases. Learners look at the stages of successful cleaning and disinfection, as well as having an overview of COSHH.

Topics covered also include;

  • Good biosecurity practices
  • Hygiene monitoring
  • Terminal cleaning and disinfection
  • Chemical Usage
  • Waste Management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Hatchery Hygiene & Biosecurity

This course looks at the routes of disease transmission and how putting in simple practices can prevent the introduction or spread of disease. The course gives an overview of how to maintain good standards of hygiene and biosecurity in a hatchery environment. Learners look at the stages of successful cleaning and disinfection, as well as having an overview of COSHH.

Topics covered also include;

  • Good biosecurity practices
  • Hygiene monitoring
  • Terminal cleaning and disinfection
  • Chemical Usage
  • Waste Management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Introduction to Commercial Free-range Egg Production

This course is aimed at new entrants to the industry and gives an overview of the following topics:

  • Housing
  • Equipment
  • Welfare
  • Hygiene and Biosecurity
  • Egg Quality
  • Feed and Water Requirements
  • Range Management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Environmental Awareness

Attending this course will allow learners to gain a greater understanding of current environmental issues effecting poultry production and a general over view of current issues, increase their knowledge of relevant environmental legislation, create a waste management plan / environmental policy for their site and improve your knowledge of new renewable energy sources.

Topics covered also include;

  • Environmental issues
  • The Law
  • Water Costs and Savings
  • Water Pollution and Prevention
  • Energy
  • Reducing and Recycling Waste
  • Environmental Policy

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Heat Stress

Heat stress not only causes suffering and death in the birds, but results in reduced or lost production and hence adversely affects the profit from the enterprise. This course will give learners a greater understanding of the following topics;

  • Causes of heat stress
  • Signs and symptoms
  • Prevent strategies

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Gait Scoring

This course will give learners the opportunity to learn how to carry out Gait Scoring to allow practical exercises to be carried out on-farm.

The course explores the causes and symptoms of leg weakness in Broilers and also allows learners to practice scoring birds using video resources.