In response to producers request for training we have held a number of courses, which have all been well attended. If you're interested in attending a similar course, or have other ideas about the training that
would be useful to you let us know.

Butchery Course
This is a 3 day course aimed at familiarising small producers, caterers, chefs and anyone interested in handling meat either for their own use or for retailing. The course includes health and safety, the carcase
as a whole, the general theory of the butchery industry, cutting meat, boning, tying and meat handling with some added value products also being prepared.

Merchandising
This day course was held prior to the Hotel and Catering exhibition in Bournemouth 2007 so producers could learn new selling techniques, how to dress their stand, how to approach potential customers and how to describe their product in the best possible terms.

Marketing
This course showed participants how to sell confidently, successfully and without pressure - either for them or the customer. Course participants were also taught the structure of selling and the skill of creating good leads.

Market Research
This day course gave an introduction to the role of
sales and marketing in a business. The importance of good market research, information methods used for Market Research, and then how to apply Market Research to the participants individual businesses.

Time Management
A half day course was held assisting participants to conduct a self-assessment of their own time management, the importance of and how to prioritise, setting goals; action and planning in the short and medium term, how to manage interruptions, and also the importance of delegation.