12078 Courses

FOUR DAY ATTENDENCE AND TRAINING GUIDELINE: DAY ONE AND TWO - INTRODUCTION TO DERMAL FILLERS Day one Arrive and coffees (10.00) Registration, introduction and expectations (10.00-10.15) Structure of the training (10.15-10.30) Break (10.30-11.00) Lectures and interactive workshops / simulation (11.00 - 1230pm) Health and safety in the workplace Sharps injury and disposal The consultation process and prescriptions LUNCH (1300-1730) with a coffee break Basic life support Anaphylaxis - recognition and management Emergency kits - what it should contain and how to buy one Your doctors on call - how to contact our on call doctors for emergency advice How to use Hyalase safely - when to use it / recognise mechanism of action, how prescription in an emergency works and how to give the hyalase Practical and to include demonstration of Hyalase injection Our added benefits services for safety and convenience Day two Arrive and coffees (10.00) introduction and expectations (10.00-10.30) Structure of the training (10.30-11.00) Formal written examination covering key areas of THEORY for Dermal Filler injections: Anatomy, Physiology, Products and Complications. This will highlight early on if any important areas need to be covered in more detail for the students (11.00 - 1200) - Break for lunch - Practical session commences - (12.30 - 1800) - and in total on average we have scope for one model per 30 minutes on both of the Dermal filler days, so that’s a potential for 10 in total for a class size of maximum 4, which will give good hands on experience, as the way we train is to allow several people the opportunity to be involved with each patient - e.g. splitting into the phases of treatment, which allows the trainees to understand the concept of the treatment process. That would be - consultation, consent, marking up, readying equipment, performing the injection, providing advice and aftercare. DAY THREE AND FOUR BOTOX FOUNDATION COURSE Day three Arrive and coffees (10.00) introduction and expectations (10.00 – 10.30) Structure of the training (10.30 – 11.00) Formal written examination covering key areas of THEORY for Botox Application: Anatomy, Physiology, Products and Complications. This will highlight early on if any important areas need to be covered in more detail for the students (11.00 - 1200) - Break for lunch - Practical session commences - (12.30 - 1800) - and in total on average we have one model per 30 minutes on both the botox and days, so that’s a potential of 10 in total for a class size of 4, which will give good hands on experience, as the way we train is to allow several people the opportunity to be involved with each patient - e.g. splitting into the phases of treatment, which allows the trainees to understand the concept of the treatment process. That would be - consultation, consent, marking up, readying equipment, performing the injection, providing advice and aftercare. Day four Observed Treatment Process Examination The participants will be tested on the following key facets of safe practical care: Consultation process - rapport and understanding what the client wants Safe consent Marking and photographs Technical skill of injection Atercare provision and safety netting (eg if this happens do this / call me) 1 model will be provided for Botulinum (3 area) treatment and 1 - 2 clients for filler to ensure that each of the key anatomical areas covered are observed. Morning = Botulinum (0900 - 1230) Afternoon = Botulinum and Option Dermal fillers (1330 - 1630) Conclusion Candidates given session and refreshments and discussion regarding Case Studies and further support. (1700 - 1800)

Level 5 QLS Endorsed Course with FREE Certificate | CPD & CiQ Accredited |150 CPD Points | Lifetime Access

QA Level 2 Award In Food Safety In Catering (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½ hr duration 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 Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that '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’. 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. Accredited, Ofqual regulated qualification Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. 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 Ofqual Register number for this course is 603/2594/X

QA Level 2 Award In Food Safety For Retail (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½ hr duration 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 Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that '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’. 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.

QA Level 2 Award In Food Safety For Manufacturing (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½hr duration 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 Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that '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’. 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. Accredited, Ofqual regulated qualification: Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. 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 Ofqual Register number for this course is 603/2592/6

With our Child Psychology Diploma Level 3 course, you'll gain knowledge about the challenges faced during infancy, childhood, and adolescence. By the course's end, you'll have a comprehensive understanding of child psychology and receive a certificate to demonstrate your competency in this field.

Discover comprehensive training in Level 3 Health and Safety in the Workplace, covering essential protocols and regulations for a safe and secure work environment. Gain expertise in hazard identification, risk assessment, and best practices to ensure occupational health and safety compliance.