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News > Practical content makes perfect at CAFRE Loughry Campus


Practical content makes perfect at CAFRE Loughry Campus

July 27, 2020

CAFRE offers National Diploma courses in Food Science and Manufacturing Technology and in Food Nutrition and Health. National Diploma Food students at Loughry campus enjoy access to the College’s state of the art manufacturing facilities which enhances their learning and makes this course an attractive alternative to A Levels.During these courses, classroom based learning is enhanced by the extensive use made of the bespoke Food Technology Centre. This allows students to experience real world production facilities on a smaller scale. During their course, students get the opportunity to manufacture products using the dairy, bakery, meat, and fruit and vegetable processing areas. Food production is supported by laboratory facilities where all food manufactured is tested to ensure food safety standards have been adhered to. Consumer research is also carried out on site, with finished product sampling in our sensory suite to assess taste, appearance and consumer acceptability. This opportunity to study the complete food production chain is unique to CAFRE.

Bread Making at Loughry
ND students get hands on experience manufacturing bakery products and learning the secrets to manufacturing high quality pastry based products

CAFRE continues to accept applications for September 2020 entry on the National Diploma Food Programme delivered at Loughry Campus. An application can be made by visiting apply now on the CAFRE website. To discuss your options further please contact the team on our FREEPHONE number 0800 028 4291.

At CAFRE we are committed to providing a safe experience for our new and returning students at the Enniskillen, Greenmount and Loughry campuses. The health and welfare of our students, staff and wider community continues to be our priority as we adapt to supporting your learning during the global coronavirus pandemic. Face-to-face delivery continues to be our preferred option and we are making plans to do so safely, following expert advice.

ND1 student Joshua Redmond (Ballymena) gets hands on experience at bakery manufacture, learning to secret to manufacturing good quality bakery products

Practical learning is an important aspect of the National Diploma Food Programme and delivery of practical learning opportunities will be prioritised. Where it is not possible to deliver all aspects of the programme face-to-face, a blended learning approach will be adopted which means some elements of your programme may be delivered by remote learning lectures. The residential accommodation, dining rooms and library facilities will be available from September 2020 in line the Public Health Agency guidance at that time. Students are asked to regularly review the FAQs and student handbook provided on the CAFRE website. You should also continue to refer to the Public Health Agency website for the latest health advice.

ND Students sausage prep
ND Students Chloe Hepburn (Castledawson) and Liza Hughes (Dungannon) develop their skills in sausage manufacture at Loughry Campus, as part of a sausage making competition to see which team could produce the best product.