The following Skills Bootcamps are delivered by the University of Lincoln, National Centre for Food Manufacturing (Holbeach).  All courses will run for a maximum 16 Weeks and deliver a minimum of 60 guided learning hours.

Level 4 Skills Bootcamps in Food Manufacturing Excellence and Continuous Improvement

Delivery model: Online

Contact: ncfm@lincoln.ac.uk

This Skills Bootcamp will support the development of knowledge, skills and behaviours of Process Leaders and manufacturing operatives crucial in various organisational settings, focusing on both large-scale production and the creation of bespoke products. It targets the enrichment of knowledge, skills, and professional behaviours necessary for managing and executing production activities, particularly in achieving core production Key Performance Indicators (KPIs). The programme offers a comprehensive understanding of participants' roles within the manufacturing process, preparing them for additional responsibilities such as KPI management, personnel oversight, budget handling, and ensuring compliance with health and safety standards. Continuous improvement is core to this Skills Bootcamp as this is the mechanism by which organisations can drive excellence systemically. By merging theoretical knowledge with practical application, the Skills Bootcamp prepares participants for effective leadership and innovation in the dynamic manufacturing industry, culminating in a certificate of attendance to acknowledge their enhanced capabilities and readiness to advance organisational goals. Delegates will receive a certificate of attendance upon completion of the programme.

 

Level 3 Skills Bootcamps in Food and Drink Safety and Compliance

Delivery model: In person at NCFM’s Holbeach campus

Contact: ncfm@lincoln.ac.uk

This Skills Bootcamp in Food Safety and Compliance is designed to enhance the knowledge and skills of professionals in the food industry, focusing on food safety best practices, Hazard Analysis and Critical Control Points (HACCP), and auditing skills. It aims to improve the expertise and professional conduct of those responsible for quality control measures, ensuring organisations not only meet but exceed regulatory and stakeholder expectations. Participants will learn to mentor colleagues, contribute to quality and safety objectives, and take on roles such as conducting audits and developing quality management systems. The programme combines theoretical learning with practical application, emphasising the importance of auditing for continuous improvement and effective application of HACCP principles. Completing the Skills Bootcamp results in a certificate of attendance, with the opportunity for external certification in specific areas, thereby validating the participants' commitment to upholding high standards of food safety and quality.

 

Level 4 Skills Bootcamps for Future Seafood Leaders

Delivery model: In person, Grimsby campus and online

Contact: ncfm@lincoln.ac.uk

Process Leaders and multiskilled manufacturing operatives are found in organisations with high volume manufacturing or advanced seafood manufacturing processes. They are also found in organisations with processing operations or low volume manufacturing processes in which lower volumes of products produced by smaller seafood processors. This Skills Bootcamp will develop the knowledge, skills, and behaviours of those who undertake and direct production activities and operations and deliver against core production Key Performance Indicators (KPIs) in the seafood sector. Delegates will be able to expand the scope of their specific job role by undertaking additional duties with links to one or more of the following: core production KPIs, people, budgets, equipment, materials, supplies, health, safety, environment, and risk. Delegates will receive a certificate of attendance upon completion of the programme.

 

Level 4 Skills Bootcamps in Managing Teams in Technical or Engineering Functions for Food Businesses

Delivery model: Online

Contact: ncfm@lincoln.ac.uk

UK Manufacturing is undergoing a period of substantial change influenced by many factors including economic, political, technological, and sociological factors. At the forefront of these changes are front line managers and leaders. This Skills Bootcamp will define the role of those leaders and managers, equip them with essential leadership skills and help them to progress in their career as they manage teams in their current business roles. The programme will focus on self-appraisal of current skills, key management skills, motivating and engaging teams, managing relationships and performance, communication, mentoring and effective 1-2-1’s. It will equip participants with key management skills to enable them to be effective and confident line managers, build better relationships and communication with their teams and to develop their own skills and abilities. Delegates will receive a certificate of attendance upon completion of the programme.

 

Level 4 Skills Bootcamps in Digitalisation of Food Manufacturing Systems

Delivery model: Online

Contact: ncfm@lincoln.ac.uk

Digitalisation is a key element of manufacturing and those businesses that have embraced the innovation have seen the benefit of the efficiency it brings. This Skills Bootcamp will equip participants with an understanding of the process and roadmap a business should take to adopt these digital opportunities. The Skills Bootcamp will define what the roadmap looks like and the key activities that deliver digitalisation including digital tools, sharing data, insights created and how that insight translates to improved efficiency and profitability. It will inspire participants to try new ways of working and to understand the key elements of successful change management of people, process, and technology.  Each day's sessions are structured to balance theoretical knowledge with practical application, ensuring participants not only understand the concepts of digitalisation in manufacturing but also how to apply these in real-world settings. Interactive workshops, case studies, and group activities are integral to the learning process, encouraging collaboration and the sharing of ideas. The Skills Bootcamp concludes with participants presenting a digitalisation strategy, demonstrating their understanding and ability to apply the knowledge gained to drive digital transformation in their organisations. Delegates will receive a certificate of attendance upon completion of the programme.

 

Level 3 Skills Bootcamps in Food and Drink Product Development and Sensory Analysis

Delivery model: Blended – online and in-person at NCFM’s Holbeach campus

Contact: ncfm@lincoln.ac.uk

The Skills Bootcamp is designed to enhance participants' comprehension of the essential practices and systems necessary for the creation of successful food products. It centres on the relationship among product development, consumer behaviour, and food marketing, highlighting their combined influence on the triumph of food products within a competitive marketplace. This programme examines the significance of consumer behaviour in formulating product development strategies, ensuring the outcomes are in harmony with consumer tastes and market requirements. It will also cover the market drivers that aid in identifying trends, alongside an investigation of development strategies like provenance and claims, which are instrumental in establishing a distinctive selling proposition. A pivotal feature of our skills bootcamp is the focus on carrying out effective sensory analysis as an influential tool. This programme aims to bolster expertise in the fast-paced realm of product development, offering crucial insights into consumer preferences and employing sensory analysis to validate the success of product development. Each day is structured to ensure a balanced mix of theoretical knowledge and practical application, with interactive sessions and workshops to engage participants actively. This Skills Bootcamp is designed to empower participants with the skills and insights needed to excel in food and drink product development, from understanding consumer behaviour and market trends to executing effective sensory analysis for product optimisation. Delegates will receive a certificate of attendance upon completion of the programme.