Working With Schools
Poultec Training works closely with many schools to help bring awareness of the region's industries including the food industry.
The Food Centre based at Poultec's headquarters at South Green Park is the ideal location for a learning away day for schools.
The school students are able to have a hands on experience showing them the processes, equipment and recipes that go into making food.
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Student Zone - Food Safety
This one day course has been tailored to meet the needs of the Food Tech
student and has been given a high practical element allowing students to
maximise the benefit they gain from the facilities. Students are invited to
try the ultra violet bacteria scanning equipment, act as an environmental
health officer in the development kitchen, test the cooking temperatures of
food using a range of thermometers and learn with other hands-on
experimental activities.
The course gives students the chance to learn about the strict hygiene
procedures required for the modern commercial food environment and
allows them to gain first hand experience in these areas.
Foundation Food Hygiene is a nationally recognised qualification certificated
by the Chartered Institute for Environmental Health and involves 6 hours
tuition and a short multiple choice test.
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Student Zone - Modular Product Development Project
This five week programme is designed to help students learn about the
concept of creating a product in line with specifications and cost and calorie
count throughout the whole process. Each module lasts 2 hours and
involves the following:
Module 1 - Product conception, planning and market research
Students are given a project brief and must work as a part of a small team
to agree ingredients, product name and design. The group can then use the
internet to undertake market research for their product to identify the
competition, target groups and potential market.
Module 2 - Raw product development
The second session allows the students to work with the raw materials they
have ordered to begin forming their product and presenting in a way which
will appeal to their target market.
Module 3 - Test Cooking and taste testing
Students will use the product development kitchen to check they are
producing a product with taste in line with expectations and will also
compile cooking instructions for use by the consumer.
Module 4 - Packaging and labelling
This module will give the students the chance to experiment with different
packaging styles and to design a label which contains all legal requirements
as well as being appealing to the consumer. A graphic designer will be on
hand to assist.
Module 5 - Marketing and retail
The final module demonstrates to the students how they can successfully
market their products and looks at the variety of marketing tools
available. Students must investigate the retail potential of their
product and the best ways of making it available to the target
market.
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Student Zone - Leadership, Motivation and Team Building
An ideal one-day programme for:
- Prefects/Team Leaders
- Pre-work leavers/Pre-work experience
pupils
- Yr7/8 Induction
- Sports Teams
- Motivation & re-focussing programmes
- Key Stages 3+4, A5 & A Level
This course is ideal for providing an out-of-class developmental experience.
New surroundings bring new thinking, new motivation, new approaches and
new commitment. Whether you are enriching the learning experiences of an
existing group, developing the potential of a challenging class or asking
more of a certain pupil set, this course will challenge and develop the
individual as well as the group as a whole.
With experienced leaders from the forces, industry, training and the world
of learning, Poultec offers the structure and personnel to provide a
programme which delivers the impact needed to challenge and develop
cognitive skills. Further the South Green Park Centre offers a local, one-day
programme without the challenges of over-night accommodation and
administration which accompanies such organisation.
The course focuses on:
- What is a team
- What is leadership - good & bad
- Identifying individual strengths& weaknesses
- Using individual strengths to the
benefit of the team/community
- Synergy & dynamics of a team
- Recognising leadership
- The command structure
- Receiving & disseminating
instructions
- Goals & goal setting
- Setting the objective
- Planning & execution
- Revising plans, why, when & how
- Maintaining cohesion
- Celebration
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