Production line for talent

Many people complain about the lack of practical training courses for prospective entrants to the food and drink industry. Many bemoan the lack of skilled teachers in the area. But most are armchair critics who are not prepared to roll up their sleeves and do something about these things.

Patrick Mahon is not one of those people. He left behind a higher salary in the food industry to spearhead a training programme that would do the job of appropriately equipping recruits to the sector. He's been on that mission as a technical tutor in the Food Technology Centre (FTC) at North Nottinghamshire College, based in Worksop, Nottinghamshire, since September, teaching on the Young Apprenticeship Scheme. The scheme aims to supply 14-16 year-olds with the practical skills they need to help them gain work.

Mahon worked in food processing for 16 years, gaining experience with firms including Bakkavör and Northern Foods. His last role was development manager for Fenland Foods for two years, working on ready meals for Marks & Spencer, but he says many of his roles had involved training and development.

He got his present job after approaching the college about becoming an NVQ assessor. "I spoke to the college in relation to that role, but was probably a bit over qualified, but I kept in contact with them and the opportunity came up for a full-time position."

The move entailed a small reduction in salary, but Mahon says he was prepared to take the hit. "It was something I'd had at the back of my mind to do for some time - it was a personal decision.

"I've made the transition at an exciting time. There's a need to inspire young people to come in and work in food manufacturing. There's also a perceived shortage of people who have a combination of practical and teaching experience. Very few practitioners have had the hands-on experience of getting the product out of the door."

One of the causes close to Mahon's heart is explaining to students the diversity of career opportunities within food manufacturing. "I always try to point out the wide range and diversity of careers people can have." He maintains that potential recruits are often put off entering the industry because they have an overly restrictive view of what they could do. He also argues that food manufacturers are among the best at recognising talent and being willing to nurture it. That makes the sector a good choice for those who want to get ahead.

As an aid to his endeavours, the FTC houses a working production line that students use to produce ready meals. "It has a depositor, a conveyor, a pot/tray sealer, a labeller and a metal detector," says Mahon. The entire area measures roughly 30m by 20m. The college works with other organisations supplying the industry that bring in more equipment as needed, he adds.

"We recently used a multi-head weigher from Multipond." In fact equipment suppliers often use the centre to showcase their products, bringing prospective customers there on a regular basis. The resources are also used by supermarkets such as Tesco and Sainsbury to carry out new product development, product and packaging trials and taste panels. There are also conference facilities.

Students work in teams to take a product right the way through from initial idea to final production. "The young people develop the product, going through ideas, new product development in our kitchens and how many people they would need to make it," says Mahon. "We toyed with the idea of giving it to people as an individual project, but time would be against them."

Courses can be tailored for students interested in the foodservice and hospitality sectors and the facilities can also be used to teach topics such as food hygiene or health and safety. Food hygiene and food safety principles are taught early on by way of part introduction to the course itself.

"You have to bring students up to a certain level of awareness and understanding before they can work in a factory environment," says Mahon. "Health and safety are part of the same course, although you get a separate certificate. We would set up the processing area so there would be x amount of hazards and get the students to spot them and deal with them."

Students also tour the production facilities of at least one processor per term. However, practical experience for 14-16 year-olds can be a problem, says Mahon. "With the Young Apprenticeship Scheme, a certain amount of hours are meant to be spent in the workplace. But that's hard to deliver, because there are insurance issues with under-16s." Consequently, many employers are reluctant to play ball.

The food manufacturing apprenticeship is now in its second year at the college, with the first set of students due to graduate next month. Participants gain an NVQ Level Two Certificate in Developing Enterprise Capabilities, with a team of dedicated NVQ assessors on hand in Worksop to assess their work. Staff working at the FTC are all industry professionals and work closely with Sheffield Hallam, Lincoln and Nottingham Trent Universities and Campden & Chorleywood Food Research Association. "The broad aim of the course is to teach people how to start up a new business and develop a business plan," says Mahon.

In addition to the Young Apprenticeship Scheme, the FTC is preparing to launch a Specialised Diploma in (Food) Manufacturing next year. The programme, which lasts four years, will be able to take apprentices beyond NVQs to the next stage of vocational learning and can be used to build on the NVQ or as a direct entry qualification. It caters for 14-19 year-olds.

So Mahon will have plenty of chances to exercise his zeal for training the future workforce of the food and drink processing industry. In the meantime, he'll be beavering away running taster days for local schools in order to drum up numbers for the next intake of apprentices, inviting children to visit the FTC. It's a mission he clearly relishes. FM

Provide support for training needs - or else

Graham Else is a down-to-earth sort charged with an extraordinary job. He was recruited by food and drink Sector Skills Council Improve in November to meet the training needs of processors in the west Midlands.

Since then, he's added the east Midlands to his territory. The task of covering such an area would be daunting for many people, but Else, who joined from utility contractor Morgan Est, where he was training and development manager, is unphased. More than 20 years' experience in training and development no doubt gives him the confidence to rise to the challenge.

In conversation, Else wastes no time in rattling off the task ahead of him. There's a need to nurture the talents of a low-skilled workforce through the government's Train to Gain service, advising businesses on meeting internal training needs. There are also many migrant, particularly Polish, workers among the food industry's workforce in the region. They can benefit from the Skills for Life programme, offering workers a fundamental grounding in maths and English, says Else.

But he adds: "Not many in the West Midlands have signed up to the government's Skills Pledge, committing them to training staff in basic skills and equipping them with at least a Level Two vocational qualification. We need to get more on board."

Then there's the small matter of attracting industry recruits. The west Midlands, like all areas, faces a lack of food scientists and technologists, so promoting Adult and Young Apprenticeships is vital.

Else's role gets him out on the road. He stresses the importance of liaising with small as well as large firms. "There are plans in place to try to reach small to medium-sized enterprises (SMEs)," he says. "We mustn't be seen to be leaving them behind."

Fortunately, Else enjoys getting out and about. "I live on the edge of the Peak District, so I love to go for a ramble." He's largely a free agent, with few family ties. You'd think that could make his life lonely, but he claims seeing people and companies develop is reward enough.