UK college partnerships
It’s safe to say that we like providing a helping hand to ensure young blood is encouraged into our industry… but what are we doing to show our support for local youngsters? Here’s a sneak peak into partnerships we’re hoping to build on over the coming months.
ABP Doncaster and Bishop Burton College
ABP Doncaster has partnered with Bishop Burton College in East Riding to offer seminars, workshops and advice to its students. As well as this, the Doncaster team has committed to taking one graduate per year for the next five years for a two-year placement. And, as you can see from the pictures, we recently paid a visit to Bishop Burton College to take part in an employer engagement event, which was a huge success.
ABP Wessex and Teesside University
ABP Wessex has a variety of exciting projects in the pipeline to link up with Teesside University and potentially some local primary schools. Amy Witham recently lectured to the Food Science degree students, telling them all about ABP and including the graduate or sandwich placement as part of their course. As well as this, Wessex is also taking on two sandwich placements in July, in its engineering and technical teams – the first at Wessex for years! Furthermore, the team are offering students the chance to design their own burger, with the winning product actually being made on site!
ABP Ellesmere apprenticeships
ABP Ellesmere has linked up with several local schools and colleges to offer a range of butchery and abattoir apprenticeship schemes – the first of their kind at the site! The team is offering two abattoir apprenticeship schemes and six to eight apprenticeships in the boning hall. Although the partnerships are very much in their infancy at the moment, there is sure to be some exciting developments soon, so watch this space!
ABP Shrewsbury and Harper Adams University
ABP Shrewsbury is sponsoring the Food Technology Short Course at Harper Adams University in Shropshire. The course, which is aimed at students aged 14 to 16, will offer students practical sessions in making and assessing food products, as well as lectures and presentations on how the products they have made can be produced on a large scale.
