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Foundation student get a taste of butchery

A taste of a butcher’s life

Foundation student get a taste of butchery

Foundation students recently visited the food department for a butchery taster session, accompanied by their Course Manager Julie Gray.

During the session they took part in a knife safety skills workshop, introducing them to the department’s health and safety in the workplace programme, Be Wise. They also made some excellent steak burgers, which are been sold in the College’s farm shop.  All the students were engaged throughout the session and were enthusiastic to learn new skills.

The students are a real credit to their teaching staff and to themselves, and more than welcome back to the butchery department any time.

The butchery department is planning to hold a number of taster sessions for current students, which will take place on a Monday afternoon. If you are interesting in taking part in one of the sessions, please contact our butchery lecturer Douglas Ewen.

 

Food in the news

Food in the News

Food in the news

Our monthly update of a selection noteworthy stories, all things food related.

Farmer prosecuted for unsafe milk

Sale of unpasteurised milk is legal in England as long as strict rules are complied with. Recently, a Suffolk farmer was recently prosecuted for selling unpasteurised milk containing unacceptable levels of a type of bacteria called coliforms – these can be an indication that the milk has not been collected hygienically. To make matters worse, the farmer then threatened the visiting Environmental Health Officers, who came to investigate the problem.

Check out Environmental Health News for more details.

 

Avoid the Danish pastries?

Recent research by the European food safety authorities has found that high levels of cinnamon in your diet could increase the risk of liver cancer. The Danish food authority has put in limits to the amount of cinnamon that can now be added to everyday baked products such as Danish pastries.

Read Helen Russell’s article in The Guardian to find out more.

Read more here

Norovirus strikes again

In 2009, experimental chef Heston Blumenthal had to shut his world-famous restaurant, the Fat Duck, due to an outbreak of the food poisoning bug Norovirus. Unfortunately, lightening does strike twice for Heston – at the end of January he had to shut his high class restaurant in London, Dinner, for one week due to another outbreak.

Our higher education students here at Reaseheath learn about Norovirus and how to prevent outbreaks as part of their food safety module. Perhaps Heston should join us?

Read more about Heston’s restaurant crisis here.

So how do you say quinoa?

Or do you care? Have a look at this light-hearted article in The Guardian about how some of those tricky culinary terms should be pronounced. Or you could just do what I do with the Latin names of bacteria – say them fast enough and with lots of confidence, and everyone will believe you’re right!

Chris Budd alumni issue 1

Where are our students now? – Chris Budd

Each month we’ll look at past students and give you some information about what they’re doing in the food industry.

This month starts with Chris Budd. Chris was with us for six years – he studied his Level 3 National Diploma here, and then went on to study his Foundation Degree and graduated with a 2:1 in his BSc (Hons) Food Technology. Chris made the most of his time in College, and took a year’s paid work placement in industry to gain further experience.

Here’s his experience:

Where-are-our-students-now-Chris-Budd“I studied at Reaseheath College for 6 years in total, beginning with a National Diploma in Food Manufacturing and Nutrition, and leaving with a BSc Hons Food Industry with Management.

During my time at Reaseheath, I gained valuable experience working in creameries, working with retail and own label products, including frozen and ambient.

I also gained additional qualifications such as Level 3 Food Safety and Level Auditing and Inspection Skills, which have helped my C.V. standout when I was looking for employment.

Reaseheath College, in conjunction with Harper Adams University College, are well recognised within the food industry and are known to deliver high quality courses as well as graduates that are prepared for employment.

When I left Reaseheath, I was actively seeking employment, and it didn’t take too long before I was offered interviews.

I successfully landed a job within the Samworth Brothers Group in Melton Mowbray, Leicestershire, as a Process Development Technologist at Kettleby Foods.

In my role, I support all departments in the concept, trialling and launching of high quality ready-meal’s for retail.

Working in the FMCG (Fast Moving Consumer Goods) arena has its challenges, and my role offers great variation, from attending customer panels, to managing factory trials, to visiting suppliers.

I believe that I had the best preparation I could have from Reaseheath, and I am confident that the skills and knowledge gained has set me up for a long and prosperous career in the food industry.”

Chris will shortly be moving to a new job with greater responsibilities, working as a New Product Development manager for the Covent Garden Soup Company.