24 February 2010

National Diploma Food students at Loughry Campus certainly know the meaning of the expression “from farm to fork”.

Through a series of practical based units, students study all commodities following them through the supply chain from producer to consumer.

The campus was paid a visit, recently, by ‘Master Butcher’ and champion sausage and burger maker Michael O’Kane, of O’Kane Meats, Claudy. Michael took time out to visit the superb facilities and share his experiences with the students. As a meat retailer, he only uses locally produced beef in his busy shop and in his opinion, all beef cuts, if marketed correctly can lead to an excellent eating experience.  

Taking this valuable information on carcass conformation on board, and learning from Michael’s requirements as a meat retailer, will enable the students to develop and manufacture exciting new meat products as part of their studies.

If you are interested in a “hands on” course which will deliver exciting career prospects come along to Loughry’s Open Evening on Tuesday 27 April.

Students Charlotte O’Neill (Portstewart), Gareth McAllister (Bushmills), Julie Nicholl (Magherafelt) and Gerard Quinn (Dromore) get advice from award winning butcher Michael O’Kane (O’Kane Meats Claudy).