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An Introduction to the University of Lincoln

An Introduction to the University of Lincoln. Mrs Sharon Green Head of Skills and Employer Engagement National Centre for Food Manufacturing. Holbeach Campus. Internationally-recognised provider of education, research and technical support for the food industry

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An Introduction to the University of Lincoln

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  1. An Introduction to the University of Lincoln Mrs Sharon Green Head of Skills and Employer Engagement National Centre for Food Manufacturing

  2. Holbeach Campus • Internationally-recognised provider of education, research and technical support for the food industry • Sector hub and arguably the best facility in the UK • Innovation, Technology and Science specialist provider with the National Skills Academy • Food factory (NCFM) for research and training backed by commercial partners with state-of-the-art equipment • Exclusively part-time with employers, complementary FE (2000 learners) and HE (150 learners) mix supporting approx. 300 businesses each year.

  3. Holbeach Campus cont. • Bespoke delivery to suit company needs in both Further and Higher Education • HE – Foundation Degrees, BSc, MSc, MPhil, PhD (2.5 years PT for FDs, 4 to 6 years for PT PhD) • Research and Knowledge transfer – e.g. sustainable manufacturing, packaging and new product development • Laboratory facilities • Sensory evaluation suite (IFST accredited) • Employing 25 staff directly + consultants

  4. Minerva House

  5. NCFM

  6. World Skills Event 2011

  7. FE Skills Portfolio Improve Proficiency Qualifications (IPQs) (replacement NVQs) at Level 2, 3 and 4 (6 months to 2 years) IPQs with language support (language development for foreign national employees) Individual unit delivery (including short courses) and bespoke employer provision (3 hours upwards) Apprenticeships at Level 2, 3 and 4 (1 to 3 years) Skills for Life and Functional Skills Working with RSPH, CIEH, HABC, CMI, FDQ, C+G, IFST (Awarding Organisations)

  8. Serving the Food Industry

  9. The University Academy

  10. Employer Driven Learning Institutional learning

  11. Our vision • Learners at the heart of our mission • Excellent individuals • Current and relevant programme • Genuine passion and commitment to training • A growing working relationship • Wide portfolio of collaborators • Combined ‘hard’ knowledge with invaluable ‘soft skills’ across the programme

  12. Tripartite Communication

  13. What an apprenticeship? • IAG • Principles of apprenticeships and the IPQ • What is an apprenticeship? • What is an IPQ? • How does it work? • ERR • PLTS

  14. Advantages of NCFMOffer • Facilities (NCFM and Minerva House) if required • Highly skilled and motivated staff • Excellent curriculum development knowledge with strong links to Improve and NSA • Renowned for removing barriers to learning • Strong employer engagement history • Clear progression routes into Higher Education

  15. Gabrielle Smith Advanced Apprentice in Food Manufacturing

  16. Level 3 FIS Diploma • FIS (Food Industry Skills) • Occupational skills and knowledge units covering that can cover production/processing, food sales and service or support operations competencies • Combined with the detailed knowledge units relevant to all roles.

  17. My typical day at NCFM • Audits • Assisting in the labs for teaching and research • Preparing practical lessons • Stock taking of chemicals and microbiological consumables • Meetings for NCFM, routine meetings for apprenticeship review • Courses • Projects

  18. Storage Project

  19. What Next? • Be successful in my Apprenticeship Programme • To hopefully be sponsored by a company to complete a Degree in Food Manufacture • Work for a large company in the food industry

  20. Any Questions? shgreen@lincoln.ac.uk gsmith@lincoln.ac.uk 01406 493000 www.lincoln.ac.uk/home/holbeach

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