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

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Presentation on theme: "Www.lincoln.ac.uk An Introduction to the University of Lincoln Mrs Sharon Green Head of Skills and Employer Engagement National Centre for Food Manufacturing."— Presentation transcript:

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

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3 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.

4 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

5 Minerva House

6 NCFM

7 World Skills Event 2011

8 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)

9 Serving the Food Industry

10 The University Academy

11 Geographical positioning (distance from the main University ) Staff profile, strategies and teams Seamless Mix of FE and HE Culture of enterprise and learning (Leadership) Pedagogy - shaped by institutional knowledge Knowledge build over time – sector, employers, stakeholders Institutional learning Employer Driven Learning

12 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

13 Commitment from the learner to want to learn and achieve To deliver on time, to budget, a top quality programme that is clearly understood by the learner and employer Company commitment to regular University dialogue and learner support Tripartite Communication

14 What an apprenticeship? IAG Principles of apprenticeships and the IPQ –What is an apprenticeship? –What is an IPQ? –How does it work? –ERR –PLTS

15 Advantages of NCFM Offer 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

16 Gabrielle Smith Advanced Apprentice in Food Manufacturing

17 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.

18 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

19 Storage Project

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21 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

22 Any Questions?


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