Emergency First Aid at Work

You’ll learn to deal with life threatening incidents until the emergency services arrive plus a range of minor injuries and common medical conditions.   The course will be tailored to ensure that we cover the likely scenarios you’ll face, so you come away with the skills you need.

Core Content

Prescribed by the Health and Safety Executive (HSE) and includes the following:

  • The importance of preventing cross infection
  • The use of available equipment & need for recording incidents & actions
  • Assess the situation and circumstances in order to act safely, promptly and effectively
  • Administer first aid to a casualty who is unconscious (including seizure)
  • Administer cardiopulmonary resuscitation (CPR)
  • Correct use of an Automated External Defibrillator (AED)
  • Administer first aid to a casualty who is choking
  • Administer first aid to a casualty who is wounded and bleeding
  • Administer first aid to a casualty who is suffering from shock
  • Provide appropriate first aid for minor injuries (including small cuts, grazes and bruises, minor burns and scalds, small splinters)

With some extra time, we can add any additional content that is relevant to our SFTG members and their particular scenarios, we will email you upon booking to fill in registration certificate and to find out if you would like anything covered on the day.

You will receive a certificate approx 2 weeks after the course has taken place and this will be valid for 3 years, there is no exam undertaken just trainer observation.

Please bring a packed lunch and any additional drinks etc, Tea and Coffee will be available on the day.

 

Learn how make Sourdough Bread with Noa.

The workshop will take place in Noa's kitchen, on Tilley Lane, which is between Boreham Street and Windmill Hill, not far from Herstmonceux... (The last bungalow on Tilley Lane) the name of the house is Elim.  There is parking just outside the bungalow. The post code is BN27 4UX and Noa's phone number is 07904115793.

Please bring an empty bowl, a tea towel and clothes you can get covered in flour with, and an empty jar.We will learn how to make a sourdough starter, and we will make one loaf of bread each, that you will take with you to bake at home. You will also bake one on the day and see the full cycle of the bread from first mix to last stretch and take the ready bread out of the oven (and we will be tasting of course...)

Tea and coffee with sourdough cake will be provided...

Also please let us know if anyone has sensitivity to any food products/vegan etc

 

Have you ever thought about the art of charcoal making?  well here is your chance to make your own!  you will learn about siting a kiln, preparing a base, filling & lighting, controlling the burn - and grading & bagging, and have your very own bag of charcoal to take home at the end of the day.

Please bring work/gardening gloves and wear old/work clothes (handling charcoal is messy!). Stout shoes/boots are highly recommended - and you should dress for the expected weather conditions. In the event of forecast rain (when it is best not to empty the kiln) or strong winds your booking will be postponed to another date convenient for you.

The day starts at 9.30am for a 9.45am start (finishing around 2pm - or 6.45-7pm if you wish to stay for kiln shut down!)

Please bring a packed lunch, tea and coffee will be supplied.

 

Perhaps you're about to take over a smallholding? Or are you relatively new to keeping land and animals? If so, perhaps you feel you'd like to talk the issues through with others in the same boat, and with someone who's been doing it for a while? If that sounds like you, then our "Introduction to Smallholding" workshop is just the thing for you.

Come and spend the afternoon finding out what smallholding entails from a practical perspective, as you visit this 7 acre plot. Paul Lovatt Smith has been working on the land for over 15 years, and has a wealth of knowledge that he's happy to share, including:

Please note:

this course will be held outdoors (and partly in a barn) - so please do wear suitable outdoors clothing, bearing in mind that this is England - it may well be cold and damp (or warm and sunny, boiling and dry, windy and snowing... you get the picture).

Can't make this date? Event sold out? Please email our training organiser so that you will be on the list when we run the workshop again.

 

This is an exciting opportunity to build your own Sussex trug in a one day workshop.

Any questions regarding this event, please contact Cliff at meetings@sftg.org.uk

The true Sussex trug is a very durable design that with only a little care will last a lifetime. It is not to be confused with the cheap imitations sold in many outlets today! You will learn how to cut, shave and bend the wooden components and to finish with traditional copper tacks. All wood is grown and coppiced locally.

To save time on the day the wood will already have been roughly prepared.

This workshop runs from 9 am to (nominally) 5 pm. In the words of our tutor Richard it runs from 9 am to "when we're finished". He likes to make sure everyone leaves with a completed trug!

Please bring your own food and drink. A kettle and drinking water is provided.

This workshop is not suitable for under 18s.

I bet we’ve all cursed them!     Katy, a herbalist and life long forager, is going to change our minds and show us the many benefits of the common nettle.
We’re going to find, observe and pick them.  Then do a tea ceremony where we’ll smell and observe.  Next up a shared art piece of all things nettle … and then we’ll make and share some food made with nettles.

It will be a minimum of two hours, probably more as following our foraging walks Katy knows we like to chat, a lot!

Maximum of 8 people (so book quick!) . The workshop will be held in Punnetts Town

Wow your family and friends (and yourself) with delicious home made chorizo!

Jenny takes you through the steps of making a chorizo from sourcing meat and flavouring the stuffing, to fermentation and curing. An ideal way to turn your excess minced meat into a delicious shelf stable product that doesn't need refrigeration.  And the result is cheaper and usually far tastier than those bought from supermarkets!

We will look at the different types of casing for the chorizo, different ways and equipment used to stuff your casings, as well as what flavourings you can use to flavour your meat. We will then look at how to start the fermentation effectively, and how to cure your product at home without it going mouldy or the skin drying out.  We will use meat from one of our member's organic pigs and aim for you to make 3 chorizo to take home for curing. These will be ready to eat within just 3 weeks.

This workshop is designed to give you the knowledge and confidence to make much more at home with less than £20 worth of equipment.

All the above can easily be switched from chorizo to salami simply by using a different ferment, as Jenny will explain.

 

LEARN THE ART OF FRESH PASTA at Romeo and Juliete Restaurant Hailsham

Join us for the day and enjoy a hands on experience with Romeo and Juliete in house Chef Ramses.

During the Pasta Masterclass, you will learn the art of making fresh pasta from scratch.

At the end of the session you will get to sit down with a soft drink/glass of wine and eat the pasta you have made.

 

 

In this workshops you will learn basic willow weaving skills and make a willow obelisk and time allowing other smaller objects.

Richard Vidal, is going to be our tutor.  He has grown his own willow for 20 years and produces beautiful sculptures, living willow structures, ornaments and baskets. This introductory workshop will cover the growing, harvesting, storage and dipping of dry willow into water to regain its innate flexibility.

Before his retirement Richard sold willow at Blackheath Farmers Market and started to teach willow weaving to community groups so understands the different levels of teaching required dependent on previous experience.

Richard will start the day (indoors if weather inclement) with an introduction to the growing of willow and how to create colourful practical artistic objects. You will then create your own garden obelisk, frame or smaller structure. Some people may want to make garden structures outside whilst others may prefer being under cover or inside if cold.

For this workshop please dress warmly: waterproof gloves and leggings are useful and walking boots or wellies essential.  Please bring secateurs (though spares are available).  If you have a large car or roof rack this will be useful for transporting larger creations.  If you can't fit an obelisk in your car we will endeavour to find someone nearby who can deliver it in due course.

Bring a packed lunch.  Tea and coffee will be provided.

Richard’s mobile is 07597 939668 and his email is richardhvidal@yahoo.co.uk. He is happy to discuss and explain what to expect at the workshop in more detail and to consider making adjustments for any disabilities or injuries.

 

 

 

On our fun morning of pig keeping, you will learn about:

This workshop is run by none other than renowned pig expert Maria Naylor, former chair and former treasurer of SFTG, so you can be guaranteed a really enjoyable session.

Although this workshop is aimed predominantly at those of you raising your own home reared meat, much of the information will be just as relevant if you prefer to keep your pigs as pets.

Depending on the interests of those who come on the course, we may also cover such items as breeding and showing your pigs.

Can't make this date? Event sold out? Please email our training organiser so that you will be on the list when we run the workshop again.

Copyright 2023 The Small Farm Training Group
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