It’s ‘practical makes perfect’ for CAFRE Loughry Campus students

SKILLS: National Diploma 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.

FOR those considering a more practically based path through their education after GCSE’s, the College of Agriculture, Food and Rural Enterprise (CAFRE) can provide an attractive alternative.

For a start, those who choose to enrol in National Diploma courses in Food Science and Manufacturing Technology in Food Nutrition and Health at CAFRE will have access to the College’s state-of-the-art manufacturing facilities at the Loughry Campus in Cookstown.

HANDS-ON: National Diploma students get hands-on experience manufacturing bakery products and learning the secrets to manufacturing high quality pastry based products.

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.

Students also 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.

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 And, to discuss your options further please contact the team on our FREEPHONE number 0800 028 4291.

The College CAFRE 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 students, staff and wider community continues to be the main priority as we all adapt to supporting learning during the global coronavirus pandemic.

Face-to-face delivery continues to be CAFRE’s preferred option and the College are making plans to do so safely, following expert advice. 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.

EXPERIENCE: ND1 student Joshua Redmond, Ballymena, gets hands on experience at bakery manufacture, learning the secret to manufacturing good quality bakery products.

You should also continue to refer to the Public Health Agency website for the latest health advice.


Please enter your comment!
Please enter your name here