Reaseheath appointed as Eden partner R
easeheath has been appointed to deliver the dairy industry’s new world class education initiative, Project Eden. Project Eden is a groundbreaking partnership between leading dairy processors and manufacturers, Improve (the sector skills
council for the food and drink industry) and the industry’s trade organisation Dairy UK.
Project Eden team Sharon Hopkinson, Derek Allen, Damien Murphy and Chris Edwards
The training programme will deliver a globally recognised, degree level qualification in dairy technology. Project Eden’s Steering Group Chairman, Jens Termansen of Arla Foods said: “We look forward to working with Reaseheath in launching this cutting edge training initiative. Our students will benefit from the college’s dairy expertise and state of the art training facilities. “ Director General of Dairy UK, Jim Begg, added: “This is a great step towards the delivery of truly world class education for our industry. It is vital for the dairy sector that we remain competitive on the world stage, and Eden is a
vital tool in achieving this”. Principal Meredydd David said: “We are delighted to be awarded the Eden training programme and we are confident that we can work with the industry to produce the dairy technologists of the future. We are confident that we can provide world class facilities for a world class education, particularly with our current £6 million investment into our dairy equipment and facilities”. Reaseheath is recognised as an international centre of excellence for dairy training and is dairy champion within the National Skills Academy (NSA) for Food and Drink Manufacture.
Cheesy bid to support national holiday
Commemorative cheese for Cheshire East A unique Cheshire cheese was made by our food students to mark the launch of the new Cheshire East local authority. The cheese was produced in our licensed dairy factory by seven National Diploma in Food Technology students who followed our own award winning formula. Last year, a cheese made to the same recipe was awarded one of the top prizes at the prestigious Nantwich International Cheese Show. The seven kilo traditional round cheese was matured for five months before being presented to the leader of the new council, Councillor Wesley Fitzgerald. The gift was handed over by Jane Casson, Project Coordinator of local food and drink promoter ‘Made in Cheshire’, which is based at Reaseheath. Food Project Manager Damien
Our dairy specialists produced a St George’s flag made of cheese to support a campaign for a new national holiday. The flag, which was unveiled on St George’s Day, was sent to Downing Street in an attempt to persuade Prime Minister Gordon Brown to put the day aside as an occasion for celebrating the best things about England. Our reputation as a leading dairy college led campaigners to ask us to create the exclusive red and white Cheshire cheese flag. Nigel White, Cheshire cheese spokesperson, said: “The North West of England is extremely proud of its history and its famous cheeses. Cheshire cheese is made almost exclusively in the region, which is why we felt it was fitting to produce a cheese flag to show our support for making St George’s Day a national holiday.
Damien Murphy puts the finishing touches to the St George’s Day flag
Food Project Manager Damien Murphy said: “I was delighted to be approached and I fully support the campaign. I love a challenge and the flag looks as good as the cheese tastes. “
Showcase on food opportunities Councillor Wesley Fitzgerald receives the cheese from Jane Casson
Murphy said: “It was a great honour to be asked to produce this unique cheese in honour of the new Cheshire East authority. We hope it will be a tasty reminder of this great occasion for many months to come.”
Our food department held a successful careers convention showing the opportunities offered by the Food Industry. The licensed food factory was opened to schools and individuals. Industry advisors joined our staff to talk about salaries and careers in the food and drink manufacturing
industries. Level 3 Diploma in Food Manufacture students demonstrated how to make smoothies and made many of the dishes served as a buffet to visitors. Staff also produced butter and bread in the food halls. The event was organised by National Diploma in Events Management students.
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