TRAINING IN DAIRYING

Dominion, Volume 26, Issue 97, 18 January 1933, Page 12

TRAINING IN DAIRYING

Instruction at Massey College FACTORY MANAGERS’ VIEWS Interesting comment on the instruction given at Massey Agricultural College, Palmerston North, is contained in a re* port prepared by the representatives ot the New Zealand Dairy Factory Managers’ Association on the examining board of the dairy students’ diploma class at the college. . . , ~ , “As far as can be ascertained, the subjects given to the students are quite suitable,” the report states. “If there is anything lacking, it is rather in the fact that the time is too short lor students to. get a full grasp of the many important subjects. Particularly is this so where the student has had very little actual dairy factory experience. To make the best use of the courses, a student should have at least two years’ experience before taking the first-year course, and also be reasonably sure of permanent work in the industry. The more practical experience a student has, the more benefit be will receive at the college, and the greater the benefit to the industry when lie completes his training. Very Little Experience.

“There are some very line students who, if they keep ou as they have started, will in a few years hold responsible positions in the industry. Unfortunately there are some who will not get very far and should not have gone to the college. In this connection, managers can render valuable service by encouraging the right type ot man to take the college courses. “There is evidence that some students have started the course with very little experience, and, in somd cases, no indication of permanent employment, lhey have secured diplomas, but are still employed in casual or minor positions in the lactories. They have little opportunity ot putting their knowledge into practice, aud, as advancement to higher positions is so slow, it is doubtful if the industry will get the benefit it should from their knowledge for a very long time. “It must be recognised that, as the present managers leave the industry, they will be replaced by those who arc at present holding the more responsible assistants’ positions. These are the men who should be encouraged to take the college courses, as it is through them that the industry can first receive the full benefit of Massey College training. If these men had diplomas, it would be an incentive for junior assistants to go to the college, and the knowledge they would gam would be made immediately useful. If the junior assistant, only has a college training, he has probably found it politic not to advance any ideas gained at the college to those immediately above him.

Encouragement Needed. "For very many years the industry has done all in its power to get what is now at Massey College, and the industry is not as appreciative of its own efforts as it should be. Perhaps it was expected that a magic wand would have been waved from the college and all dairy problems would be solved. Managers do not subscribe to this idea, yet it is very necessary that they should encourage among the suppliers and the directors a keener and more appreciative interest m what .could be termed their own child. Otherwise, instead of the college being looked upon as a most valuable adjunct, it will be considered an encumbrance, particularly by those suppliers and directors who have not had their own ideas upheld by those who are carrying out investigation work at the college. . “The problems facing the industry on the manufacturing side are, without doubt, becoming more difficult of solution as years go on. There is no doubt that the industry will look to the men who have the greater knowledge of dairy science to take charge o£ the manufacture in the near future. For their own good, young managers, and particularly higher assistants, should make every endeavour to avail themselves of the opportunities for their advancement offering at Massey College.” The report pays a tribute' to the capacity of the college staff, and states that the industry is fortunate in having such men as Professor Riddet. Mr. Valentine. Dr. McDowall. Dr. Whitehead, and their associates carrying out the work of equipping students with the scientific and practical knowledge of making butter and cheese.