Name: An Understanding of Dysphagia and Safe Swallowing
Price: 875 GBP
Availability: InStock

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<h3>Description:</h3>
Are you interested in a career in nutritional science? Are you currently studying nutritional therapy? Nutrients and other food components affect the function of the body and help us fight against disease and health problems. Proper nutrition and healthy food habits restore health and wellbeing and determine how people respond to environmental changes.
The demand for a nutritional therapist is increasing day by day. The Level 2 Certificate in Nutritional Therapy course is ideal for aspiring nutritionists and fitness enthusiasts. It is also for anyone who wants to know how nutrients and other food components influence our body and affect our DNA. This diploma course will also benefit nutritional therapy practitioners or individuals who wish to become nutritional therapists.
Throughout the course, you will learn how to boost your immune system by eating high-quality foods. You will also learn about the anti-oxidant rich foods that fight against ageing. The final section of the Level 2 Certificate in Nutritional Therapy course teaches the difference between nutrition and dieting and guides you to kickstart your career in health sciences. This fully accredited course has no entry requirements and is accessible on any device with a WiFi connection.
<h3>Assessment:</h3>
<ul>
<li>At the end of the course, you will be required to sit for an online MCQ test. Your test will be assessed automatically and immediately. You will instantly know whether you have been successful or not.</li>
<li>Before sitting for your final exam you will have the opportunity to test your proficiency with a mock exam.</li>
</ul>
<h3>Certification:</h3>
<ul>
<li>After completing and passing the course successfully, you will be able to obtain an Accredited Certificate of Achievement.</li>
<li>Certificates can be obtained either in hard copy at a cost of £39 or in PDF format at a cost of £24.</li>
</ul>
<h3>Who is this Course for?</h3>
Level 2 Certificate in Nutritional Therapy is certified by CPD Qualifications Standards and CiQ. This makes it perfect for anyone trying to learn potential professional skills.
As there is no experience and qualification required for this course, it is available for all students from any academic background.
<h3>Requirements</h3>
Our Level 2 Certificate in Nutritional Therapy is fully compatible with any kind of device. Whether you are using Windows computer, Mac, smartphones or tablets, you will get the same experience while learning. Besides that, you will be able to access the course with any kind of internet connection from anywhere at any time without any kind of limitation.
<h3>Career Path</h3>
After completing this course you will be able to build up accurate knowledge and skills with proper confidence to enrich yourself and brighten up your career in the relevant job market.[/vc_column_text][/vc_column][/vc_row]
		</div><table width="100%">				<tbody><tr>
					<td colspan="4">Why Individuals React Differently to Food</td>
				</tr>
								<tr>
					<td></td>
					<td>Introduction</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 2: Nutritional Genomics</td>
					<td> </td>
					<td> 00:06:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 3: Changing Gene Expression - Switching Genes on and off</td>
					<td> </td>
					<td> 00:06:00</td>
				</tr>
								<tr>
					<td colspan="4">Practical Steps for Using Nutrition as Therapy</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 4: Fight Free Radicals with Antioxidants</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 5: Nature's Pharmacy - Phytonutrients and Phytochemicals</td>
					<td> </td>
					<td> 00:09:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 6: Fiber the Antioxidant Transporter &amp; More</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 7: Omega 3 the Protector vs the Destroyers</td>
					<td> </td>
					<td> 00:04:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 8: Diets for Longevity - The Blue Zones</td>
					<td> </td>
					<td> 00:04:00</td>
				</tr>
								<tr>
					<td colspan="4">The Specifics of Powerful Nutrient Rick Foods</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 9: Benefits in 30+ Foods - Veggies</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 10: Benefits in 30+ Foods - Veggies Part 2</td>
					<td> </td>
					<td> 00:08:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 11: Benefits in 30+ Foods - Fruit</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 12: Benefits in 30+ Foods - Grains</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 13: Benefits in 30+ Foods - Nuts &amp; Seeds</td>
					<td> </td>
					<td> 00:08:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 14: Benefits in 30+ Foods - Legumes &amp; More</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td colspan="4">Wellness Coaching and Nutritional Therapy</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 15: Nutritional Therapist vs Dietitian</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 16: Your Role as a Nutritional Therapist or Wellness Coach</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 17: Skills &amp; Education of a Wellness Coach</td>
					<td> </td>
					<td> 00:06:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 18: How to Structure Client Consultations</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td colspan="4">Putting it all Together</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 19: Meal Planning - Developing a Healthy Plate</td>
					<td> </td>
					<td> 00:03:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Lesson 20: Summary</td>
					<td> </td>
					<td> 00:03:00</td>
				</tr>
								<tr>
					<td colspan="4">Nutritional Therapy-Handouts</td>
				</tr>
								<tr>
					<td></td>
					<td>Level 2 Certificate in Nutritional Therapy - Handouts</td>
					<td> </td>
					<td> 00:00:00</td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Mock Exam- Level 2 Certificate in Nutritional Therapy</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Final Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Final Exam- Level 2 Certificate in Nutritional Therapy</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Certificate and Transcript</td>
				</tr>
								<tr>
					<td></td>
					<td>Order Your Certificates and Transcripts</td>
					<td> </td>
					<td> 00:00:00</td>
				</tr>
				</tbody></table>

John Academy

Nutritional Therapist

Health & Nutrition

IV Nutrition Therapy

Nutrition Science

Nutritional Therapy

Nutrition & Dietetics

Level 2 Certificate in Nutritional Therapy

General Admission

Bungay

Elevate your coffee ritual with our "Home Brewing and Tasting" workshop at Etude Coffee, designed for those eager to master the art of brewing exquisite coffee at home. In this engaging course, set within the inviting ambiance of our roastery, you&#39;ll dive deep into the world of specialty coffee, exploring the nuances of brewing using the simple yet profound pour-over method, such as the V60.Throughout this hands-on workshop, our expert baristas will guide you step-by-step through the process of brewing the perfect cup. From the fundamentals of selecting the right coffee, understanding grind sizes, to mastering the pour-over technique, you&#39;ll gain the confidence and knowledge to replicate a barista-quality brew in the comfort of your own kitchen.But the journey doesn&#39;t stop at brewing. The highlight of our workshop is the tasting session, where you&#39;ll have the opportunity to savor a variety of coffees with different processing methods and origins. This sensory exploration will not only enhance your appreciation for the diverse flavors and aromas coffee can offer but also teach you how these characteristics are influenced by each coffee&#39;s unique journey from bean to cup.Whether you&#39;re a coffee enthusiast looking to refine your brewing skills or a novice eager to learn the art of coffee making, the "Home Brewing and Tasting" workshop promises a rich, educational, and enjoyable experience. Join us at Etude Coffee for an immersive session that will transform your home coffee experience. Spaces are limited to ensure a personalised and interactive atmosphere, so secure your spot now and start your journey towards becoming a home brewing expert.

Etude Coffee

Coffee

Home Brewing and Tasting Workshop

Embark on a captivating journey from bean to cup with our exclusive "From Bean to Cup" workshop at Etude Coffee. This comprehensive course invites you to delve into the world of coffee, from its humble beginnings as a green bean to the rich and aromatic cup you savor every morning. Held in the heart of our local roastery, this workshop spans several engaging hours of education, hands-on experience, and sensory enjoyment.Begin your adventure by exploring the fascinating world of green coffee. Learn about different coffee varieties, the significance of their origins, and the impact of various processing methods on flavor profiles. Our experts will guide you through the intricacies of coffee processing, shedding light on the journey of beans from farms to roasters.The experience intensifies as you witness the transformation of green coffee firsthand. Participate in roasting a small batch of coffee on our sample roaster, right before your eyes. This hands-on session not only demystifies the roasting process but also empowers you with the knowledge to appreciate the art and science behind it.The climax of the workshop is a communal coffee tasting session. Savor the distinct flavors and aromas of various coffees, including the batch you helped roast. This sensory exploration will deepen your understanding of how processing and roasting influence the final taste of your coffee.Whether you&#39;re a curious beginner or a seasoned coffee enthusiast, the "From Bean to Cup" workshop offers a unique blend of education, practical experience, and sensory exploration. Join us at Etude Coffee for this immersive journey, and transform your appreciation for coffee. Limited spots are available to ensure an intimate and interactive experience, so secure yours today and discover the true essence of coffee, from bean to cup.

From Bean to Cup Workshop

Course Overview:The "An Understanding of Aspiration and Choking" course is designed to equip participants with essential knowledge and skills related to recognising, responding to, and managing incidents of aspiration and choking. This course is suitable for healthcare professionals, caregivers, parents, educators, and anyone interested in learning how to effectively respond to situations involving aspiration and choking. Course Duration:1/2 day  (3 hours) Course Content:By the end of the course, participants will be able to:1. Define aspiration and choking2. Recognise and respond to aspiration and choking3. Outline working in line with Dysphagia Risk Management plans4. Discuss strategies to reduce aspiration and choking risk Course Objectives:1. Recognise the signs and symptoms of aspiration and choking: Understand the clinical manifestations of aspiration, including coughing, wheezing, and dyspnea, as well as the signs of choking and airway obstruction.2. Learn about risk factors and causes: Familiarise yourself with the factors contributing to aspiration and choking, including anatomical considerations, impaired swallowing, and ingestion of foreign objects.3. Acquire skills in rapid assessment: Develop hands-on skills in quickly assessing the severity of aspiration and choking incidents, including determining the patient's ability to breathe and cough.4. Understand airway management techniques: Learn techniques for clearing airway obstructions caused by both food and foreign objects, including abdominal thrusts (Heimlich maneuver) and back blows.5. Address aspiration prevention and management: Gain knowledge about strategies to prevent aspiration, including appropriate positioning during meals and maintaining proper swallowing techniques.6. Recognise the importance of collaboration: Understand the significance of interdisciplinary collaboration in managing aspiration and choking incidents, including communication with emergency medical personnel.7. Develop communication skills: Learn effective communication techniques to educate patients, caregivers, and family members about aspiration and choking risks, preventive measures, and emergency responses.8. Ethical considerations and patient-centered care: Explore ethical issues related to providing emergency care, ensuring patient autonomy, and delivering interventions with empathy and respect. Assessment and Certification:Participants will undergo practical skills assessments, written assessments, and potentially scenario-based evaluations to evaluate their understanding and competence in managing aspiration and choking incidents. Successful completion will lead to a certification of achievement in "An Understanding of Aspiration and Choking Management."Note: This course overview is a general guideline and can be customised to suit specific local requirements and preferences, therefore, we recommend that you contact us to discuss your requirements prior to making a booking.

Guardian Angels Training

The "An Understanding of Aspiration and Choking" course is designed to equip participants with essential knowledge and skills related to recognising, responding to, and managing incidents of aspiration and choking. This course is suitable for healthcare professionals, caregivers, parents, educators, and anyone interested in learning how to effectively respond to situations involving aspiration and choking.

An Understanding of Aspiration and Choking

Hampshire

We will not only share with you some of the fascinating history behind cocktail making, but we will also guide you through the making of 4 specially chosen cocktails. That&#39;s right, you will&nbsp;get to make the cocktails yourself. In addition to being a fun and relaxing interactive evening, you will also&nbsp;get to sip and enjoy your creations whilst we share fun anecdotes, tips and tricks that will help you impress your friends. The cocktails you will make have all been chosen to introduce you to the&nbsp;4&nbsp;main types of cocktail, built, shaken, stirred and topped. You will use all main spirits, from gin to bourbon, white and dark rums, vodka, cointreau ...
We are here to show you that,&nbsp;with a little bit of jargon busting and some sneaky tips, there is no reason why you can&#39;t be knocking up your own creations and wowing your friends and family! ;-)
This workshop is hands-on and very fun and thus perfect for both existing cocktail lovers or for those who want to learn about making them in a relaxed environment.
Location: Dolphin (Mercure) Hotel - Southampton

Hampshire Wine School

Mixology

Cocktail

Cocktail Making

We will not only share with you some of the fascinating history behind cocktail making, but we will also guide you through the making of 4 specially chosen cocktails. That's right, you will get to make the cocktails yourself. In addition to being a fun and relaxing interactive evening, you will also get to sip and enjoy your creations whilst we share fun anecdotes, tips and tricks that will help you impress your friends. The cocktails you will make have all been chosen to introduce you to the 4 main types of cocktail, built, shaken, stirred and topped. You will use all main spirits, from gin to bourbon, white and dark rums, vodka, cointreau ...

Cocktail-Making Workshop

General admission

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							Natural Nutrition Diploma is yet another 'Teacher's Choice' course from Teachers Training for a complete understanding of the fundamental topics. You are also entitled to exclusive tutor support and a professional CPD-accredited certificate in addition to the special discounted price for a limited time. Just like all our courses, this Natural Nutrition Diploma and its curriculum have also been designed by expert teachers so that teachers of tomorrow can learn from the best and equip themselves with all the necessary skills.
Consisting of several modules, the course teaches you everything you need to succeed in this profession.
The course can be studied part-time. You can become accredited within 4 hours studying at your own pace. Your qualification will be recognised and can be checked for validity on our dedicated website.						</div>
				</div>
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		</section>
				<section>
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				<div>
			<h3>Why Choose Teachers Training</h3>		</div>
				</div>
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				<div>
			Some of our website features are:		</div>
				</div>
				<div>
				<div>
					<ul>
							<li>
											
													
										This is a dedicated website for teaching
									</li>
								<li>
											
													
										24/7 tutor support
									</li>
								<li>
											
													
										Interactive Content
									</li>
								<li>
											
													
										Affordable price
									</li>
								<li>
											
													
										Courses accredited by the UK's top awarding bodies
									</li>
								<li>
											
													
										100% online 
									</li>
								<li>
											
													
										Flexible deadline
									</li>
						</ul>
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				</div>
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				<section>
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			<h3> Entry Requirements
</h3>		</div>
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				<div>
			No formal entry requirements. You need to have:		</div>
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				<div>
				<div>
					<ul>
							<li>
											
													
										Passion for learning
									</li>
								<li>
											
													
										A good understanding of the English language
									</li>
								<li>
											
													
										Be motivated and hard-working
									</li>
								<li>
											
													
										Over the age of 16.
									</li>
						</ul>
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		</section>
				<section>
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			<h3>Certification</h3>		</div>
				</div>
				<div>
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							CPD Certification from The Teachers TrainingSuccessfully completing the MCQ exam of this course qualifies you for a CPD-accredited certificate from The Teachers Training. You will be eligible for both PDF copy and hard copy of the certificate to showcase your achievement however you wish.<ul><li>You can get your digital certificate (PDF) for £4.99 only</li><li>Hard copy certificates are also available, and you can get one for only £10.99</li><li>You can get both PDF and Hard copy certificates for just £12.99!</li></ul>The certificate will add significant weight to your CV and will give you a competitive advantage when applying for jobs.						</div>
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							</div><table width="100%">				<tbody><tr>
					<td colspan="4"> Introduction</td>
				</tr>
								<tr>
					<td></td>
					<td>Health &amp; Healthy Diet</td>
					<td> </td>
					<td> 00:06:00</td>
				</tr>
								<tr>
					<td colspan="4">Food categories and their impact on the human body</td>
				</tr>
								<tr>
					<td></td>
					<td>Chemical and synthetic food</td>
					<td> </td>
					<td> 00:08:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Meat and meat industry - Part 1</td>
					<td> </td>
					<td> 00:13:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Meat and meat industry - Part2. Milk and dairy products</td>
					<td> </td>
					<td> 00:09:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Thermally treated plant food</td>
					<td> </td>
					<td> 00:09:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Raw seeds, nuts, beans and mushrooms</td>
					<td> </td>
					<td> 00:10:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Raw fruits, vegetables, juices and honey</td>
					<td> </td>
					<td> 00:11:00</td>
				</tr>
								<tr>
					<td colspan="4">Listen to your body</td>
				</tr>
								<tr>
					<td></td>
					<td>Listen to your body</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td colspan="4">Digestive system</td>
				</tr>
								<tr>
					<td></td>
					<td>Intestines, degree of contamination - Part 1</td>
					<td> </td>
					<td> 00:09:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Intestines, degree of contamination - Part 2</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Intestines, two types of contamination reactions - slow and fast metabolism</td>
					<td> </td>
					<td> 00:11:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Intestines, methods of cleaning - Part 1</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Intestines, methods of cleaning - Part 2</td>
					<td> </td>
					<td> 00:12:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Intestines, restoration of normal (symbiotic) microflora - Part 1</td>
					<td> </td>
					<td> 00:09:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Intestines, restoration of normal (symbiotic) microflora - Part 2</td>
					<td> </td>
					<td> 00:11:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Liver, pancreas - functions and cleaning</td>
					<td> </td>
					<td> 00:13:00</td>
				</tr>
								<tr>
					<td colspan="4">Other organs and systems</td>
				</tr>
								<tr>
					<td></td>
					<td>Kidneys, water and water regime - Part 1</td>
					<td> </td>
					<td> 00:13:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Kidneys, water and water regime - Part 2</td>
					<td> </td>
					<td> 00:12:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Skin as an excretory system - Part 1</td>
					<td> </td>
					<td> 00:14:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Skin as an excretory system - Part 2</td>
					<td> </td>
					<td> 00:13:00</td>
				</tr>
								<tr>
					<td colspan="4">Purification processes</td>
				</tr>
								<tr>
					<td></td>
					<td>Peculiarities of the purification period. Deficiencies of substances and energy.</td>
					<td> </td>
					<td> 00:08:00</td>
				</tr>
				</tbody></table>

The Teachers Training

Nutrition & Diet

Natural Nutrition Diploma

Edinburgh

The best Thai red curry - A national dish of Thailand. Executive Thai chef Rujira Herd will reveal the culinary trade secrets she uses for her top-flight clients.
Various Thai herbs such as Kra-Chaai, baby bunch aubergine and many more are used to create superior red curry.
Learn how to make professional curry paste, blending techniques and a proper &lsquo;chilli fish sauce&rsquo; accompaniment dish.
Learn how to form noodles to create a perfect Thai lunch. Private tutiion:&nbsp;&nbsp; You can come at any time, by appointment. &nbsp;Provide 3-4 dates you are availabe, we will coose 1. &nbsp;You can come with friends/family as a group lesson and can eat all food at the School.You will learn new skills/blending techniques not existing skills you already have. &nbsp;For new learners, no problem it&#39;s our job to make you achieve success once you have paid for. &nbsp; More info: &nbsp;Please visit <a href="//www.kruathai.co.uk" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">www.kruathai.co.uk</a>&nbsp;Terms:&nbsp;&nbsp; Payment will be made prior to the class. &nbsp;Free cancellation at least 10 days in advance or &pound;100 will be charged to cover parts of our expenses, staff and fresh/ imported ingredients cost.&nbsp;After completing the class, you will taste the food and take the rest home to share with famlly/friends. &nbsp; &nbsp;
If your own group lesson:&nbsp; Everyone will help each other to cook. &nbsp;After completing the class, you will enjoy the meal you cooked at the School&#39;s dining room. &nbsp;

Krua Thai Cookery School

Thai Cooking

Thai Red Curry With Noodles Masterclass

Envision crafting a tale of two hearts uniting, embellishing each scene with carefully selected elements to celebrate love - that's the charm of being a Wedding Planner. Our course in Wedding Planning focuses on the intricate aspects of the profession, particularly in managing food, beverages, and the crowning glory of any wedding - the cake.Learning Outcomes:<ul><li>Understand the broad landscape of the wedding industry.</li><li>Gain knowledge about the roles and responsibilities of a Wedding Planner.</li><li>Learn to construct effective wedding timelines and manage budgets.</li><li>Master the art of determining the vision, venue, and theme of a wedding.</li><li>Obtain expertise in planning food, beverage, and the wedding cake.</li><li>Learn about post-wedding activities and evaluations.</li></ul>Our Wedding Planner course presents a comprehensive view of the wedding industry, preparing you for the exciting journey of crafting memorable weddings. You will learn about the varied responsibilities of a Wedding Planner, including managing timelines and budgets to ensure a smooth and delightful wedding experience.The Wedding Planning Course also introduces you to the exciting process of creating the wedding's vision, selecting the perfect venue, and choosing a theme that resonates with the couple's story. It further delves into the meticulous planning of food, beverages, and the piece de resistance - the wedding cake. Towards the end, you will get acquainted with the nuances of setting up your own wedding planning business, making this course an ideal starting point for your venture.CertificationUpon successful completion of the course, all learners will be eligible to receive a certificate titled Wedding Planning to acknowledge their achievement. We are delighted to offer two formats for your certificate: PDF and Hardcopy.PDF Certificate: This digital version of your certificate will be available for you to download and print for totally FREE. Hard copy Certificate: For those who wish to have a physical token of their achievement, we offer a high-quality, printed certificate. This hardcopy certificate is also provided free of charge. However, please note that delivery fees apply.UK Delivery: If your shipping address is within the United Kingdom, the delivery fee will be only £3.99.International Delivery: For all international addresses outside of the United Kingdom, the delivery fee will be only £10. <h2>
 
 <div>CPD</div>
 </h2>

 <div id="cpd">
 <div>
 <div>
 <div>
 10 CPD hours / points
 </div>
 <div>
 Accredited by CPD Quality Standards
 </div>
 </div>
 </div>
 </div><h2>
 
 <div>Who is this course for?</div>
 </h2>

 <div id="who_is_this_course_for">
 <ul><li>Individuals who aspire to become professional Wedding Planners.</li><li>Event planners looking to specialise in weddings.</li><li>Catering professionals who wish to understand the wedding industry better.</li><li>Anyone interested in starting their own wedding planning business.</li><li>People are passionate about making wedding occasions memorable and perfect.</li></ul>
 </div><h2>
 
 <div>Career path</div>
 </h2>

 <div id="career_path">
 <ul><li>Wedding Planner: salary range of £18,000 - £30,000 per annum.</li><li>Wedding Consultant: salary range of £20,000 - £35,000 per annum.</li><li>Venue Manager: salary range of £24,000 - £40,000 per annum.</li><li>Wedding Photographer: salary range of £22,000 - £35,000 per annum.</li><li>Florist: salary range of £16,000 - £30,000 per annum.</li><li>Catering Manager: salary range of £24,000 - £42,000 per annum.</li></ul>
 </div><h2>
 
 <div>Certificates</div>
 </h2>

 <div id="optional_extras">
 <h4> Digital certificate</h4>
 
 Digital certificate -
 Included
 
 <h4> Hard copy certificate</h4>
 
 Hard copy certificate -
 Included
 
 <div>Hardcopy Certificate (UK Delivery):For those who wish to have a physical token of their achievement, we offer a high-quality, printed certificate. This hardcopy certificate is also provided free of charge. However, please note that delivery fees apply. If your shipping address is within the United Kingdom, the delivery fee will be only £3.99.Hardcopy Certificate (International Delivery): For all international addresses outside of the United Kingdom, the delivery fee for a hardcopy certificate will be only £10.</div>

 </div>

Training Express

Wedding Planner: Food and Beverage and Wedding Cake Course

Mancetter, Atherstone

<div data-message-author-role="assistant" data-message-id="accf9b89-6070-47ea-922b-5a38ff5c5aef" dir="auto" id="isPasted" fr-original-style="" style="box-sizing: border-box;">Summer Puppy Training CourseDiscover a transformative curriculum designed to nurture a harmonious bond between you and your canine companion. My classes offer a holistic non-aversive approach, cultivating a repertoire of indispensable skills and behaviours essential for a fulfilling life together. From mastering fundamental commands like Sit, Down, and Stand to fostering proper leash etiquette with Loose Lead Walking, each lesson is tailored to empower both you and your dog.Embark on a journey of learning and growth as you explore:<ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Polished obedience commands: Sit, Down, Stand</li><li fr-original-style="" style="box-sizing: border-box;">Refined leash manners through Loose Lead Walking techniques</li><li fr-original-style="" style="box-sizing: border-box;">Cultivated patience with Stay/wait exercises, elevating focus and discipline</li><li fr-original-style="" style="box-sizing: border-box;">Cultivation of good food manners for a well-mannered pup</li><li fr-original-style="" style="box-sizing: border-box;">Nurtured socialisation skills with other dogs, strangers, and various environmental stimuli</li></ul>Join us this summer for a series of 4 dynamic 30-minute sessions, carefully scheduled to accommodate your busy lifestyle. Each class offers a unique opportunity for growth and connection. Simply register once we reach a minimum of 3 participants, dates will be finalised and payment taken, ensuring flexibility and peace of mind.Location: Ruby&#39;s Yard, The Boat Yard, Slack&rsquo;s Avenue, Atherstone, England, CV9 2ARFirst Summer Class Dates starting at 19.15 Start dates; week starting 1st of July&nbsp;End date; week Starting 22nd of JulySecond Summer Class Dates TBC Start dates; week starting 12th of August&nbsp;End date; week Starting 2nd of SeptemberSupporting the Local &nbsp;Community:&nbsp;By booking with me , &nbsp;you are also helping Rubys Yard CIC &nbsp; &nbsp; [ a not for profit organisation ] whose income is used for the benefit of the local community .Prepare to unleash the full potential of your bond with your four-legged friend.</div>

Summer Puppy Training Course
Discover a transformative curriculum designed to nurture a harmonious bond between you and your canine companion. My classes offer a holistic non-aversive approach, cultivating a repertoire of indispensable skills and behaviours essential for a fulfilling life together. From mastering fundamental commands like Sit, Down, and Stand to fostering proper leash etiquette with Loose Lead Walking, each lesson is tailored to empower both you and your dog.
Embark on a journey of learning and growth as you explore:
Polished obedience commands: Sit, Down, Stand
Refined leash manners through Loose Lead Walking techniques
Cultivated patience with Stay/wait exercises, elevating focus and discipline
Cultivation of good food manners for a well-mannered pup
Nurtured socialisation skills with other dogs, strangers, and various environmental stimuli
Join us this summer for a series of 4 dynamic 30-minute sessions, carefully scheduled to accommodate your busy lifestyle. Each class offers a unique opportunity for growth and connection. Simply register once we reach a minimum of 3 participants, dates will be finalised and payment taken, ensuring flexibility and peace of mind.
Location: Ruby's Yard, The Boat Yard, Slack’s Avenue, Atherstone, England, CV9 2AR
First Summer Class Dates starting at 19.15

Start dates; week starting 1st of July 
End date; week Starting 22nd of July
Second Summer Class Dates TBC

Start dates; week starting 12th of August 
End date; week Starting 2nd of September
Supporting the Local Community: By booking with me , you are also helping Rubys Yard CIC [ a not for profit organisation ] whose income is used for the benefit of the local community .
Prepare to unleash the full potential of your bond with your four-legged friend.

Talkofthedog

Puppy Training

Dog training, beginner lever for all dogs. This 4 week course where the classes encompasses a comprehensive range of essential skills. You will attend 4 x 30-minute training classes Ruby's Yard, The Boat Yard, Slack’s Avenue, Atherstone, England, CV9 2AR.

Summer Puppy Training Course

Course Overview:The "An Understanding of Dysphagia and Safe Swallowing" course is designed to equip healthcare professionals with the necessary knowledge and skills to assess, manage, and support individuals with dysphagia - a condition characterised by difficulty swallowing. Dysphagia poses challenges that can lead to aspiration, malnutrition, and reduced quality of life. This course provides a comprehensive exploration of dysphagia, its underlying causes, assessment methods, and strategies for safe swallowing. Course Duration: 1/2 day (3 hours) Course Content:By the end of this course, participants will be able to:1. List the causes of dysphagia2. Describe the signs and symptoms of dysphagia3. Outline the professionals involved in the management of dysphagia 4. Describe the interventions and management strategies for dysphagia including IDDSI5. Explain how to promote safe swallowing6. Summarise the management of a casualty choking Course Objectives:1. Recognise the importance of dysphagia management: Understand the significance of identifying and managing dysphagia to prevent complications such as aspiration, malnutrition, and pneumonia.2. Learn about dysphagia causes and types: Familiarise yourself with the different causes and types of dysphagia, including neurological, structural, and functional factors.3. Acquire skills in dysphagia assessment: Develop hands-on skills in assessing swallowing difficulties, including observation, patient history, and using tools like modified barium swallow studies.4. Understand safe swallowing practices: Learn evidence-based techniques and strategies to promote safe swallowing and reduce the risk of aspiration during oral intake.5. Address diet modifications and feeding techniques: Gain knowledge about modifying food consistencies and textures, as well as using adaptive feeding techniques to meet patients' nutritional needs.6. Develop communication skills: Learn effective communication techniques to educate patients, caregivers, and family members about dysphagia management, safe swallowing practices, and the importance of compliance.7. Address ethical considerations: Explore ethical issues related to patient autonomy, informed consent, and providing care with sensitivity, respect, and empathy.8. Collaborative care: Understand the importance of interdisciplinary collaboration in dysphagia management, including working with speech therapists, dietitians, and other healthcare professionals. Assessment and Certification:Participants will undergo both a written assessment and a practical evaluation of their skills. Successful completion will result in a certification of achievement in "An Understanding of Dysphagia and Safe Swallowing."Note: This course overview is a general guideline and can be customised to suit specific local requirements and preferences, therefore, we recommend that you contact us to discuss your requirements prior to making a booking.

Gain the knowledge and skills to assess, manage, and support individuals with dysphagia through our comprehensive "Understanding Dysphagia and Safe Swallowing" course. Learn about its causes, assessment methods, and strategies for safe swallowing.

An Understanding of Dysphagia and Safe Swallowing

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Food Safety, Education and Social Care Training Courses&nbsp;</h2><h2 fr-original-style="" style="box-sizing: border-box;">What You Need To Know About Food Allergies</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h2 fr-original-style="" style="box-sizing: border-box;">CPD Accredited, Interactive Short Course</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">2 hr session</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">Do you serve food, or have people with known allergies in your school or on your team?</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food allergy&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">The 14 Allergens</li><li fr-original-style="" style="box-sizing: border-box;">The Immune System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Allergies</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">More than&nbsp;<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a>&nbsp;in industrialized countries suffer from food intolerance or food allergy</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div>About&nbsp;<a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a>&nbsp;live with a diagnosed food allergy in the UK, and&nbsp;<a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div>600,000 people in the UK have coeliac disease</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a354a7b" fr-original-style="" style="box-sizing: border-box;"></div>This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</li></ul> <hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">

Food Safety, Education and Social Care Training Courses 
What You Need To Know About Food Allergies



CPD Accredited, Interactive Short Course



2 hr session
Do you serve food, or have people with known allergies in your school or on your team?
In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved






Course Contents:
What is a food allergy
The 14 Allergens
The Immune System
Consequences of Food Allergies
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
600,000 people in the UK have coeliac disease
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death








Pochat Training

Allergens

Allergen Awareness

Food Allergy

Allergy & Immunology

Food Allergen

Allergy

What You Need To Know About Food Allergies

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:<ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2>Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a>. This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2592/6<hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">

Food Safety

Manufacturing

Accredited Food Hygiene

Food Standards Agency (FSA)

Food Handling

Accredited Food Safety

Food Safety for Manufacturing, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Retail (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c1774ce" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</li></ul> <img src="https://images.cademy.co.uk/pochat-training/eaa46c26-880e-478a-ac05-5928b91c6d1e/original.png" style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

Retail

Health & Hygiene

Retail Management

Food & Drinks

Food & Hygiene

Food Safety for Retail, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety In Catering (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:<ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">More than 6,000 are admitted to hospital.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c01646f" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;"> </h3><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c016427" id="isPasted" style="color: rgb(10, 10, 10); box-sizing: border-box;" fr-original-style=" color: rgb(10, 10, 10);">Accredited, Ofqual regulated qualification</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/a4c18774-5a71-4cf6-9e8a-6c29a4f0d6ae/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2>Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a>. This means that you can be rest assured that your Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2594/X<hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">

Health & Safety Awareness

Workplace Health & Safety

Health & Safety

Health & Social Care

Health & Safety At Work

Food Safety in Catering, Level 2

Manchester

The WSET Level 2 Award in Wines has full accreditation from OfQual as a Level 2 Vocational Qualification. Through a combination of tasting and theory you will explore the factors that impact the style and quality of wine and learn how to describe wines with confidence.Course Schedule:The 8 x 2-hour online sessions on -&nbsp;What the course covers<ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;">Wine tasting: You will learn how to taste and describe wines using the WSET Systematic Approach to Tasting (SAT)</li><li fr-original-style="" style="box-sizing: border-box;">Food and wine pairing: You will learn the principles of food and wine pairing</li><li fr-original-style="" style="box-sizing: border-box;">Wine service and storage: You will learn the correct way to store and serve wine and how to recognise common faults found in wine</li><li fr-original-style="" style="box-sizing: border-box;">Labelling: You will learn how to decode and understand wine labels</li><li fr-original-style="" style="box-sizing: border-box;">Factors influencing the style of wine: You will explore how environmental factors, grape-growing, vineyard and maturation options influence the style and quality of the wines made all over the world</li><li fr-original-style="" style="box-sizing: border-box;">Grape varieties: You&#39;ll learn about the styles of wines produced by the key international red and white grape varieties (Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Pinot Noir, Merlot and Syrah/Shiraz) as well as the styles of wines made with 22 regionally important grape varieties grown in 70 wine regions (GI&#39;s) around the world</li><li fr-original-style="" style="box-sizing: border-box;">Sparkling and Fortified wines: You will be taught how grape varieties and winemaking processes influence the style of wines in these two key wine categories.</li></ul>No prior wine knowledge is required however the course builds upon the&nbsp;<a href="https://www.localwineschool.com/manchester/events/professional-courses/wset-courses/wset-course-level-1-online/" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">WSET Level 1 Award in Wines</a> course. It is not essential to complete Level 1 to join the Level 2 course but if you are a complete begineer you may wish to consider this option. We recommend you read the course specification document&nbsp;<a href="https://www.wsetglobal.com/media/11718/wset_l2wines_specification_en_jun2022_issue11.pdf" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">HERE</a>&nbsp;for full details of the content, structure and assesment criteria. Any questions please&nbsp;<a href="https://www.localwineschool.com/manchester/contact/" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">get in touch</a>.Course delivery<ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;">The Level 2 Award in Wines online course covers the same syllabus as the classroom course and is delivered in LIVE interactive online lessons by one of our certified wine educators</li><li fr-original-style="" style="box-sizing: border-box;">This course includes 16 hours online tuition in 8 x 2hr sessions&nbsp;and we recommend a minimum of 12 hours additional study</li><li fr-original-style="" style="box-sizing: border-box;">Your tutor will give you a guided tasting of 12 wines on this course (for details of how to order the wines see below)</li><li fr-original-style="" style="box-sizing: border-box;">You will receive access to practice multiple-choice revision questions specific to this course - FREE OF CHARGE</li></ul>Please note a reliable broadband connection is essential for the completion of this online course as are basic computer skills.ExaminationTo obtain the WSET Level 2 Award in Wines Qualification, you will need to successfully pass the exam. The exam is made up of 50 multiple-choice questions to be completed in 1 hour. A mark of 55% is required to pass the exam.The exam is taken online via a <a href="https://www.youtube.com/watch?v=DarWJz6dUbU" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">Remote Invigilation</a> service giving you the flexibility to take the exam at a time and date of your choice. More details will be sent upon registration. Please ensure you read the information&nbsp;<a href="https://www.wsetglobal.com/wset-remote-invigilation-essential-guidance/?dm_i=5G5C,KRHB,4A50QU,2G285,1" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">HERE</a>&nbsp;if you wish to take the exam online.&nbsp;Whats included<ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;">All WSET course materials posted to you at no extra charge including: Looking Behind the Label course manual, Study Guide, specification and SAT Tasting Card</li><li fr-original-style="" style="box-sizing: border-box;">LIVE virtual interactive sessions taught by a Local Wine School WSET Certified Tutor</li><li fr-original-style="" style="box-sizing: border-box;">Exclusive access to practice multiple choice questions provided FREE OF CHARGE</li><li fr-original-style="" style="box-sizing: border-box;">WSET exam fee&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Remote Invigilation service&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Internationally recognised WSET qualification, certificate and pin for those who pass the exam</li><li fr-original-style="" style="box-sizing: border-box;">VAT at 20% &nbsp;(VAT receipt can be provided on request)</li></ul>Course WinesIt is recommended that at least 12 wines are tasted as part of this course, although this is optional and the cost of wines is not included in the course fee above.Our wine experts have specially selected wines for this course designed to demonstrate specific learning outcomes. We have negotiated a discounted price only available to our online students. Details of how to order your case of wines will be provided when you book your place. The cost is approx &pound;150 including VAT and delivery.&nbsp;Wine preservation advice is give so that after each tasting exercise you can reseal and return to the wines over the coming days. &nbsp;Special Educational NeedsPlease make the school aware if you have a condition which may mean that you will qualify for additional help during the exam such as dyslexia.Important datesRegistration deadline: please book at least 5 days before the start of the course, to allow time to send materials and order the tasting wines.

Manchester Wine School

Sommelier

ONLINE - WSET Level 2 Award in Wines - Evenings

Attention: This course is delivered over 2 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend). If you&#39;re interested in the same course but delivered over 1 full day, please click&nbsp;<a href="https://www.ask-sonia.com/training/other-brcgs-courses/gluten-free-sites" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This training course has been designed for new or existing Gluten-Free Certification Program customers to help gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program Global Standard requirements and to provide guidance on implementing a preventative, risk-based Gluten-Free Management System.This training will also explain the process that a business will need to follow in order to become a certified Gluten-Free site.<h4 style="color: rgb(234, 118, 0); box-sizing: border-box;" fr-original-style=" color: rgb(234, 118, 0);">Key learning objectives:</h4><ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify the impact that celiac disease has on individuals and demonstrate an understanding of why the food industry is required to manage gluten</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Explain the concept of cross contact and the potential for cross contact in a food production process</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Outline key legal requirements relating to gluten-free labelling</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify different gluten controls that must be implemented as part of a gluten-free management system</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Outline the importance of prerequisite programs in safeguarding a gluten-free site</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Describe the process for obtaining certification to the Gluten-free Certification Program Global Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Understand the protocol for audits to the Standard</li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;">Note: This course is proposed as either 1x full day, or 2x half-days. Please carefully review the date &amp; time options before confirming your booking.</div>

Ask Sonia Limited

Official BRCGS Gluten-Free Issue 4 for Sites course.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Gluten-Free Issue 4 for Sites (2 Half-Day Sessions)

This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided.&nbsp;At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Explain the steps to managing an audit programme</li><li fr-original-style="" style="box-sizing: border-box;">Describe auditing fundamentals and techniques</li><li fr-original-style="" style="box-sizing: border-box;">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</li><li fr-original-style="" style="box-sizing: border-box;">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</li></ul>

This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. 
At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Explain the steps to managing an audit programme
Describe auditing fundamentals and techniques
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS

HACCP

Official BRCGS Food Safety Issue 9 Lead Auditor training course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner & Virtual Trainer.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - Lead Auditor (5 Days)

Bournemouth

London Waterloo Academy

Flight Attendant

Stewardess

FLIGHT ATTENDANT VIRTUAL VIA ZOOM COURSE, EVENINGS

Registration Fee

Course Fee

Attention: This course is delivered over 2 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend). If you&#39;re interested in the same course but delivered over 1 full day, please click&nbsp;<a href="https://www.ask-sonia.com/training/other-brcgs-courses/gluten-free-auditor" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This training course has been designed for auditors to help gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program Global Standard requirements and to provide guidance on auditing a Gluten-Free Management System. Training for Issue 4 is now available and is a mandatory requirement for all Gluten-Free Certification Program certified auditors.Auditors should have a minimum of 5 years&rsquo; experience in auditing food safety/ quality systems. This may include internal, 2nd party and 3rd party auditing. Must have valid lead auditor training certificate for any FSMS standard.Assessment: 50 question exam (pass mark 75%)<h4 style="color: rgb(234, 118, 0); box-sizing: border-box;" fr-original-style=" color: rgb(234, 118, 0);">At the end of this course, you will be able to:</h4><ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify key objective evidence required to determine compliance with the Gluten-Free Certification Program Global Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Correctly complete auditor documentation.</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Be able to effectively communicate a clear &ldquo;snap-shot&rdquo; regarding the operation and the levels of conformity.</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Recall GMPs relating to gluten management</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">List the individual components that make up the Gluten-free Certification Program Global Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify different gluten controls that must be implemented as part of a gluten-free management system</li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;">Note: This course is proposed as either 1 full day, or 2x half-days. Please carefully review the date &amp; time options before confirming your booking.</div>

Auditor

Official BRCGS Gluten-Free Issue 4 for Auditors course.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Gluten-Free Issue 4 for Auditors (2 Half-Day Sessions)


RSPH Level 4 Managing Food Safety and Hygiene for Manufacturing 
5 day training course, delivered via live webinar, with the trainer. 
Exam is taken in person at our location in central London
Next course
2nd, 3rd, 4th, 7th and 8th Oct 2024 
Exam date end Oct or early Nov 2024
Cost is £550 plus £29 for course materials. This course is VAT exempt. 
For full details, please see our website or give us a call



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