News March 2010

  • Veterinary Nursing on offer at Greenmount Campus
    Greenmount Campus, College of Agriculture, Food and Rural Enterprise, hosted it’s annual Veterinary Nursing Open Day on Saturday 13th March.
  • Ireland’s widest range of Equine Courses
    Enniskillen Campus provides the widest range of equine courses in Ireland from First Diploma to Degree Level
  • ‘Jammy’ Loughry Students on yet another food visit!
    Practical application to the real world of work is all too important for success today, and at Loughry there’s no better way to demonstrate this than through trips to food businesses. Recently, as part of their studies, National Diploma Food Technology students enjoyed a factory visit to Howell House Bakery, Lisburn.
  • Go for Gold
    CAFRE horticulture students were inspired to go for gold when they met Jekka McVicar at Greenmount recently
  • Consumer buying explained at Loughry Campus
    Upper sixth Home Economics pupils, from schools across Northern Ireland, enjoyed a day away from the classroom finding out about consumer buying habits and marketing techniques employed by the food industry.
  • Orla is the Frontrunner!
    Orla McEvoy a final year student on the BSc(Hons) Food Supply Management degree at Loughry Campus was selected by Loughry and sponsored by the O’Kane Poultry Group to attend the Frontrunner Leadership Programme organised by Common Purpose.
  • Country Sports Safe Shots
    Students at CAFRE, Greenmount Campus (Antrim) formed a Country Sports Club this year, under the supervision of the College’s Amenity Horticulture manager, Alan McIlveen. The Country Sports Club aims to develop an awareness of country sports and their role in countryside management and habitat conservation.
  • Farm Diversification Conference
    A major Conference on Farm Diversification will take place on Friday 12 March 2010 at Loughry Campus, Cookstown.
  • The detail is in the retail
    National Diploma Food students at Loughry Campus certainly know the meaning of the expression “from farm to fork”. Through studying a series of practically based units, students follow all commodities through the supply chain from producer to consumer.