Introduction to Holbeach Campus


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

• 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.

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

Minerva House


World Skills Event 2011

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)

Serving the Food Industry

The University Academy

Employer Driven Learning

Geographical positioning

(distance from the main University )

Knowledge build over time – sector, employers, stakeholders

Staff profile, strategies and teams

Pedagogy - shaped by institutional knowledge

Institutional learning

Culture of enterprise and learning


Seamless Mix of

FE and HE

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

Tripartite Communication

Company commitment to regular University dialogue and learner support

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

What an apprenticeship?


• Principles of apprenticeships and the


– What is an apprenticeship?

– What is an IPQ?

– How does it work?



Advantages of NCFM


• 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

Gabrielle Smith

Advanced Apprentice in Food


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.

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

Storage Project

What Next?

• Be successful in my Apprenticeship


• To hopefully be sponsored by a company to complete a Degree in Food


• Work for a large company in the food industry

Any Questions?

01406 493000