Name: Level 5 Accounting & Finance Course
Price: 12 GBP
Availability: InStock

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Find the secret sauce to being a good chef! With our Gastronomy and Culinary Training, 95% of participants believed considerable improvement in their culinary abilities. Join the course that is tailored to your success - Let&#39;s get things moving!</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Learn everything about Gastronomy and Culinary from the ground up with our comprehensive course. By starting from scratch, you&#39;ll gain a deep understanding of Gastronomy and Culinary and earn a valuable certificate at no cost to demonstrate your professional accomplishments.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Immerse yourself in our bundled course on Gastronomy and Culinary, which aims to provide an in-depth comprehension of the industry surrounding Gastronomy and Culinary and the pivotal roles you&#39;ll play within it.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Access the training materials for this course online, allowing you to learn quickly and accelerate your career progression.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Key Learning Points of Gastronomy and Culinary Course:</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Explore a diverse range of aspects of this field after the successful completion of the course</li><li fr-original-style="" style="box-sizing: border-box;">Get inside-out knowledge on Gastronomy and Culinary topics from the industry experts</li><li fr-original-style="" style="box-sizing: border-box;">Acquire skills that will help you to explore many opportunities</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Why iBeauty is Your Best Choice</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Key Features of Gastronomy and Culinary On The Go:</p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Immersive course materials (i.e. videos, presentations and explanatory figures.) of the course</li><li fr-original-style="" style="box-sizing: border-box;">CPD Accredited Certificate</li><li fr-original-style="" style="box-sizing: border-box;">On-demand learning support</li><li fr-original-style="" style="box-sizing: border-box;">Freedom to study at your own pace</li><li fr-original-style="" style="box-sizing: border-box;">Availability of certificate upon successful completion of the course</li><li fr-original-style="" style="box-sizing: border-box;">Content of the Gastronomy and Culinary developed by Industry Experts</li><li fr-original-style="" style="box-sizing: border-box;">24x7 Tutor Support</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Our Gastronomy and Culinary is designed to give our learners the best possible learning experience. Therefore, we&#39;ve broken up our course into bite-sized modules.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Gastronomy and Culinary Course Curriculum</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">The detailed curriculum of the course is given below:</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 01: An Introduction to Gastronomy</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Gastronomy</li><li fr-original-style="" style="box-sizing: border-box;">Types of Gastronomy</li><li fr-original-style="" style="box-sizing: border-box;">The Status of Gastronomy in Society</li><li fr-original-style="" style="box-sizing: border-box;">Summary</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 02: Gastronomic Concepts</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Structure and Appeal in Gastronomy</li><li fr-original-style="" style="box-sizing: border-box;">Understanding the Need for Satisfaction</li><li fr-original-style="" style="box-sizing: border-box;">The Meal Experience Concept</li><li fr-original-style="" style="box-sizing: border-box;">Food and Drink on Offer</li><li fr-original-style="" style="box-sizing: border-box;">Healthy Eating and Drinking</li><li fr-original-style="" style="box-sizing: border-box;">Summary</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 03: Thermal Processing of Food</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Thermal Processing of Food</li><li fr-original-style="" style="box-sizing: border-box;">Blanching</li><li fr-original-style="" style="box-sizing: border-box;">Pasteurisation</li><li fr-original-style="" style="box-sizing: border-box;">Sterilisation</li><li fr-original-style="" style="box-sizing: border-box;">Canned Foods</li><li fr-original-style="" style="box-sizing: border-box;">Summary</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 04: Meat Preservation and Processing</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Packaging of Chilled Meat</li><li fr-original-style="" style="box-sizing: border-box;">Aerobic Packaging of Raw Meat and its Spoilage</li><li fr-original-style="" style="box-sizing: border-box;">Vacuum-Packaging of Raw Meat and its Spoilage</li><li fr-original-style="" style="box-sizing: border-box;">Packaging of Raw Meat in Saturated Carbon Dioxide Atmosphere</li><li fr-original-style="" style="box-sizing: border-box;">Packaging of Raw Meat in a Modified Atmosphere</li><li fr-original-style="" style="box-sizing: border-box;">Intelligent and Active Packaging of Food</li><li fr-original-style="" style="box-sizing: border-box;">Freezing of Meat</li><li fr-original-style="" style="box-sizing: border-box;">Salting and Curing of Meat</li><li fr-original-style="" style="box-sizing: border-box;">Smoking of Meat</li><li fr-original-style="" style="box-sizing: border-box;">Fermentation of Meat</li><li fr-original-style="" style="box-sizing: border-box;">Summary</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 05: Preservation and Processing of Fish</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Fish Spoilage</li><li fr-original-style="" style="box-sizing: border-box;">Methods of Preservation of Fish</li><li fr-original-style="" style="box-sizing: border-box;">Preservation for Short Duration</li><li fr-original-style="" style="box-sizing: border-box;">Preservation for Long Duration</li><li fr-original-style="" style="box-sizing: border-box;">Processing of Fish</li><li fr-original-style="" style="box-sizing: border-box;">Summary</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 06: Culinary Techniques- Meat Preparation</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Roasting and Baking</li><li fr-original-style="" style="box-sizing: border-box;">Grilling and Broiling</li><li fr-original-style="" style="box-sizing: border-box;">Simmering, Poaching and Stewing</li><li fr-original-style="" style="box-sizing: border-box;">Panfrying and Stir-Frying</li><li fr-original-style="" style="box-sizing: border-box;">Deep-Frying</li><li fr-original-style="" style="box-sizing: border-box;">Slow Cooking</li><li fr-original-style="" style="box-sizing: border-box;">Pressure Cooking</li><li fr-original-style="" style="box-sizing: border-box;">What Is the Healthiest Way to Cook Meat?</li><li fr-original-style="" style="box-sizing: border-box;">Summary</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 07: Culinary Techniques-Fish Preparation</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Poaching</li><li fr-original-style="" style="box-sizing: border-box;">Grilling</li><li fr-original-style="" style="box-sizing: border-box;">Shallow Frying</li><li fr-original-style="" style="box-sizing: border-box;">Deep-Frying</li><li fr-original-style="" style="box-sizing: border-box;">Baking</li><li fr-original-style="" style="box-sizing: border-box;">Braising</li><li fr-original-style="" style="box-sizing: border-box;">Steaming</li><li fr-original-style="" style="box-sizing: border-box;">Finishing Fish and Shellfish Dishes</li><li fr-original-style="" style="box-sizing: border-box;">Summary</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 08: Physical, Chemical and Allergenic Hazards</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Physical Contamination</li><li fr-original-style="" style="box-sizing: border-box;">Types of Physical Contamination</li><li fr-original-style="" style="box-sizing: border-box;">Prevention and Controlling Physical Contamination</li><li fr-original-style="" style="box-sizing: border-box;">Chemical Hazards</li><li fr-original-style="" style="box-sizing: border-box;">How to Control Chemical Contamination</li><li fr-original-style="" style="box-sizing: border-box;">Allergenic Hazards</li><li fr-original-style="" style="box-sizing: border-box;">The Major Types of Allergens</li><li fr-original-style="" style="box-sizing: border-box;">Food Allergy vs. Food Intolerance</li><li fr-original-style="" style="box-sizing: border-box;">Anaphylactic Shock</li><li fr-original-style="" style="box-sizing: border-box;">Summary</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 09:</strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Reopening and Adapting Your Food Business during COVID-19</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Food Production during COVID-19</li><li fr-original-style="" style="box-sizing: border-box;">Staff Hygiene and Infection Control</li><li fr-original-style="" style="box-sizing: border-box;">Risk Assessment and Managing Risk</li><li fr-original-style="" style="box-sizing: border-box;">Decontamination of the Premises and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Maintaining Social Distancing in Restaurants</li><li fr-original-style="" style="box-sizing: border-box;">Keeping Employees and Customers Safe</li><li fr-original-style="" style="box-sizing: border-box;">Contact Free Delivery</li><li fr-original-style="" style="box-sizing: border-box;">Summary</li></ul><h2 fr-original-style="" style="box-sizing: border-box;">
        
        <div fr-original-style="" style="box-sizing: border-box;">CPD</div>
    </h2>

                        <div id="cpd" fr-original-style="" style="box-sizing: border-box;">
                            <div fr-original-style="" style="box-sizing: border-box;">
                                <div fr-original-style="" style="box-sizing: border-box;">
                                    <div fr-original-style="" style="box-sizing: border-box;">
                                        10 CPD hours / points
                                    </div>
                                        <div fr-original-style="" style="box-sizing: border-box;">
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><h2 fr-original-style="" style="box-sizing: border-box;">
        
        <div fr-original-style="" style="box-sizing: border-box;">Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for" fr-original-style="" style="box-sizing: border-box;">
                            <p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Anyone with an interest in Gastronomy and Culinary will find this course valuable. Whether you are a student or an aspiring professional aiming to explore your opportunities in the Gastronomy and Culinary sectors, this course might be the perfect opportunity for you.</p>
                        </div><h2 fr-original-style="" style="box-sizing: border-box;">
        
        <div fr-original-style="" style="box-sizing: border-box;">Requirements</div>
    </h2>

                        <div id="requirements" fr-original-style="" style="box-sizing: border-box;">
                            <p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">No prior requirement or experience is needed to enrol in our Gastronomy and Culinary course. You only need the willingness to learn Gastronomy and Culinary topics. You can access the course materials anytime with any internet-enabled device and keep developing.</p>
                        </div><h2 fr-original-style="" style="box-sizing: border-box;">
        
        <div fr-original-style="" style="box-sizing: border-box;">Career path</div>
    </h2>

                        <div id="career_path" fr-original-style="" style="box-sizing: border-box;">
                            <ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Executive Chef: &pound;40,000 to &pound;60,000 per year.</li><li fr-original-style="" style="box-sizing: border-box;">Head Chef: &pound;25,000 to &pound;45,000 per year.</li><li fr-original-style="" style="box-sizing: border-box;">Sous Chef: &pound;20,000 to &pound;30,000 per year.</li><li fr-original-style="" style="box-sizing: border-box;">Chef de Partie: &pound;18,000 to &pound;25,000 per year.</li><li fr-original-style="" style="box-sizing: border-box;">Commis Chef: &pound;15,000 to &pound;18,000 per year.</li></ul>
                        </div><h2 fr-original-style="" style="box-sizing: border-box;">
        
        <div fr-original-style="" style="box-sizing: border-box;">Certificates</div>
    </h2>

                        <div id="optional_extras" fr-original-style="" style="box-sizing: border-box;">
                                    <h4 fr-original-style="" style="box-sizing: border-box;">Digital Certificate</h4>
        <p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">
            Digital certificate -
            Included
        </p>
            <div fr-original-style="" style="box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">After successfully completing this course, you will qualify for the CPD Accredited PDF Certificate for completely free.</p></div>
        <h4 fr-original-style="" style="box-sizing: border-box;">Hard Copy Certificate</h4>
        <p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">
            Hard copy certificate -
            &pound;9.99
        </p>
            <div fr-original-style="" style="box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">For students residing in the UK, a Hard Copy Certificate can be delivered right to their doorstep for a fee of &pound;9.99. International students should note that additional fees may apply to obtain a Hard Copy Certificate, based on their location.</p></div>

                        </div>

Institute of Beauty & Makeup

| Downloadable FREE 'Mini Course' | Lifetime Access | CPD Accredited | Exam Included

Gastronomy and Culinary Training for Professional Chefs

General Admission

Course Gate

Online Course Marketing

Photography Business

Commercial Photography

Professional Skills Course (PSC)

Product Photography

Photography

Beautiful Product photography

Photography Masterclass

Newspaper

Journalists

Freelance Journalism

Media Training

Trainers Course

Journalism

Newspaper Journalism

<p><strong> Super Saver Offer; Save Now- £</strong><strong>401</strong><strong>! Offer Ends Soon; Hurry Up!! </strong></p><p>Are you looking to improve your current abilities or make a career move? Our unique Course might help you get there! Expand your expertise with high-quality training - study the course and get an expertly designed, great value training experience. Learn from industry professionals and quickly equip yourself with the specific knowledge and skills you need to excel in your chosen career through the online training course.</p><p><strong>This Diploma in Piping &amp; Instrumentation Diagram (P&amp;ID) Training at QLS Level 5 course is endorsed by The Quality Licence Scheme and accredited by CPD (with </strong><strong>150</strong><strong> CPD points) to make your skill development and career progression related to Piping &amp; Instrumentation Diagram (P&amp;ID) substantial and easier than ever!</strong></p><p>The Piping &amp; Instrumentation Diagram (P&amp;ID) course is broken down into several in-depth modules to provide you with the most convenient and rich learning experience possible. Upon successful completion of the course, you will receive an<strong> instant e-certificate</strong> as proof of the comprehensive skill development and competency. Add these amazing new skills to your resume and boost your employability by simply enroling on this course.</p><p>With this comprehensive course, you can achieve your dreams and train for your ideal career. The Piping &amp; Instrumentation Diagram (P&amp;ID) course provides students with an in-depth learning experience that they can work through at their own pace to enhance their professional development.</p><p>You'll get a <strong>Free Student ID</strong> card by enroling in this course. This ID card entitles you to discounts on bus tickets, movie tickets, and library cards.</p><p>Enroling on the course will ensure that you land your dream career faster than you thought possible. Stand out from the crowd and train for the job you want with the program.</p> <p>Experts created the Piping &amp; Instrumentation Diagram (P&amp;ID) course to provide a rich and in-depth training experience for all students who enrol in it. Enrol in the course right now and you'll have immediate access to all of the course materials. Then, from any internet-enabled device, access the course materials and learn when it's convenient for you.</p><p>Start your learning journey straight away with this course and take a step toward a brighter future!</p><p><strong>Why Prefer this Course?</strong></p><ul><li>Opportunity to earn a certificate endorsed by <strong>the Quality Licence Scheme</strong> and another certificate accredited by <strong>CPD</strong> after completing this course</li><li><strong>Student ID </strong>card with amazing discounts - completely for <strong> FREE!</strong> (£10 postal charges will be applicable for international delivery)</li><li>Standard-aligned lesson planning</li><li>Innovative and engaging content and activities</li><li>Assessments that measure higher-level thinking and skills</li><li>Complete the program in your own time, at your own pace</li><li>Each of our students gets full 24/7 tutor support</li></ul><p><strong>*** Course Curriculum ***</strong></p><p><strong>INTRODUCTION</strong></p><ul><li>Introduction</li></ul><p><strong>ABOUT P&amp;ID's</strong></p><ul><li>What's a P&amp;ID ?</li><li>Why is a P&amp;ID so important ?</li><li>Who uses P&amp;ID's ?</li><li>How do P&amp;ID's look like ?</li></ul><p><strong>INTRODUCTION TO P&amp;ID READING</strong></p><ul><li>Introduction- PID READING</li><li>Anatomy of a P&amp;ID</li><li>The title block</li><li>The drawing scale</li><li>The grid system</li><li>The revision block</li><li>Changes</li><li>Notes and legends</li></ul><p><strong>BASIC P&amp;ID SYMBOLS</strong></p><ul><li>Valve symbols</li><li>Valve actuator symbols</li><li>Control valve designations</li><li>Standards and conventions for valve status</li><li>Process equipment symbols</li><li>Piping symbols</li><li>Pipe fitting symbols</li><li>Isolating, venting &amp; draining symbols for ease of maintenance</li><li>Instrumentation</li><li>Sensing devices and detectors</li><li>Location symbols</li><li>Modifiers and transmitters</li><li>Indicators and recorders</li><li>Controllers</li></ul><p><strong>LET'S GET SOME PRACTICE : BASIC P&amp;ID SYMBOLS</strong></p><ul><li>Example #1 : Identifying process equipment and flow paths</li><li>Example #2 : Identifying valve position and failure mode</li><li>Example #3 : Identifying the symbols</li></ul><p><strong>P&amp;ID DESIGNATION CODES</strong></p><ul><li>Piping designation code</li><li>Equipment designation code</li><li>Instrument designation code</li><li>Miscellaneous designation codes</li></ul><p><strong>THE IMPORTANCE OF PROCESS CONTROL</strong></p><ul><li>The process</li><li>Process control</li></ul><p><strong>CONTROL THEORY BASICS</strong></p><ul><li>The control loop</li><li>Process control terms</li></ul><p><strong>BASIC PROCESS CONTROL SYSTEMS (BPCS)</strong></p><ul><li>Control loops : Feedback control</li><li>Pressure control loops</li><li>Flow control loops</li><li>Level control loops</li><li>Temperature control loops</li><li>Multi-variable loops</li><li>Feedforward control</li><li>Feedforward + Feedback</li><li>Cascade control</li><li>Split range control</li><li>Operations on control signals</li><li>Ratio control</li><li>Batch control</li><li>Selective control</li></ul><p><strong>ADVANCED PROCESS CONTROL</strong></p><ul><li>Do we need to control at all ?</li><li>Principles of equipment-wise control</li><li>Pipe control system</li><li>Control of a single pipe</li><li>Control of pressure in a pipe</li><li>Control of flow in a pipe</li><li>Flow merging</li><li>Flow splitting</li><li>Centrifugal pump control</li><li>Control valve vs Variable Frequency Drive (VFD) for centrifugal pumps</li><li>Minimum flow control for centrifugal pumps</li><li>Positive displacement pump control</li><li>Control by a recirculation pipe for PD pumps</li><li>Variable Speed Drive (VSD) control for PD pumps</li><li>Control by stroke adjustment for PD pumps</li><li>Compressor control system</li><li>Compressor capacity control</li><li>Compressor anti-surge control</li><li>Heat transfer equipment control</li><li>Heat exchanger direct control system</li><li>Heat exchanger bypass control system</li><li>Reactor temperature control</li><li>Air cooler control</li><li>Heat exchanger for heat recovery</li><li>Heat exchanger back pressure control</li><li>Basic fired heater control</li><li>Complex fired heater control</li><li>Container and vessel control</li><li>Container blanket gas control</li></ul><p><strong>SAFETY INSTRUMENTED SYSTEMS (SIS), INTERLOCKS AND ALARMS</strong></p><ul><li>Safety strategies</li><li>Concept of Safety Instrumented Systems (SIS)</li><li>SIS actions and types</li><li>SIS extent</li><li>SIS requirement</li><li>Anatomy of a SIS</li><li>SIS element symbols</li><li>SIS primary elements : Sensors</li><li>SIS final elements</li><li>Switching valve actuator arrangements</li><li>Valve position validation</li><li>Merging a switching valve and a control valve</li><li>SIS logics</li><li>Showing safety instrumented functions on P&amp;ID's</li><li>Discrete control</li><li>Alarm system</li><li>Anatomy of alarm systems</li><li>Alarm requirements</li><li>Alarm system symbology in P&amp;ID's</li><li>Concept of common alarms</li><li>Fire and Gas Detection Systems (FGS)</li><li>Electric motor control</li><li>P&amp;ID representation of commands and responses</li><li>P&amp;ID representation of inspection and repair</li><li>P&amp;ID example of electro-motor control</li></ul><p><strong>P&amp;ID EXAMPLES : LET'S GET SOME PRACTICE</strong></p><ul><li>example #1 : Legend and specifications</li><li>example #2 : Hydrogen delivery station</li><li>example #3 : Acid system</li><li>example #4 : Centrifugal pump</li><li>example #5 : Utility station</li><li>example #6 : Waste water filter</li><li>example #7 : Steam separator</li><li>example #8 : Flare knock-out drum</li><li>example #9 : Centrifugal compressor</li><li>example #10 : Hydrogen production from shale gas</li><li>example #11 : Fired heater</li></ul><p><strong>Assessment Process</strong></p><p>We offer an integrated assessment framework to make the process of evaluating learners easier. You have to complete the assignment questions given at the end of the course and score a minimum of 60% to pass each exam.Our expert trainers will assess your assignment and give you feedback after you submit the assignment.</p><p>You will be entitled to claim a certificate endorsed by the Quality Licence Scheme after you have completed all of the exams.</p> <h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        150 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">
                            <p>Anyone interested in learning more about this subject should take this course. This Course will help you grasp the basic concepts as well as develop a thorough understanding of the subject.</p><p>All are welcome to take this course. There are no prerequisites for enrolment, and you can access the course materials from any location in the world.</p><p><strong>Disclaimer: </strong></p><p>Please note that Piping &amp; Instrumentation Diagram (P&amp;ID) Training provides valuable and significant theoretical training for all. However, it does not offer official qualifications for professional practices. Always check details with the appropriate authorities or management.</p>
                        </div> <h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>The Piping &amp; Instrumentation Diagram (P&amp;ID) program does not require any prior knowledge; everyone may participate! This course is open to anyone who is interested in learning from anywhere in the world.</p><p>Every student must be over the age of 16 and have a passion for learning and literacy.</p><p>This 100% online course can be accessed from any internet-connected device, such as a computer, tablet, or smartphone. This Piping &amp; Instrumentation Diagram (P&amp;ID) course allows you to study at your own speed and grow a quality skillset.</p>
                        </div> <h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>After completing this Piping &amp; Instrumentation Diagram (P&amp;ID) Course, you are to start your career or begin the next phase of your career in this field. Our entire course will help you to gain a position of respect and dignity over your competitors. The certificate enhances your CV and helps you find work in the field concerned.</p>
                        </div> <h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>CPD Accredited Certificate</h4>
        <p>
            Digital certificate -
            £10
        </p>
        <h4>Diploma in Piping &amp; Instrumentation Diagram (P&amp;ID) Training at QLS Level 5</h4>
        <p>
            Hard copy certificate -
            £119
        </p>
            <div><p>After successfully completing the Diploma in Piping &amp; Instrumentation Diagram (P&amp;ID) Training at QLS Level 5, you can order an original hardcopy certificate of achievement endorsed by the Quality Licence Scheme. The certificate will be home-delivered, with a pricing scheme of -</p><ul><li><strong>119 GBP inside the UK</strong></li><li><strong>129 GBP (including postal fees) for international delivery</strong></li></ul><p><strong>CPD Accredited Certificate</strong></p><ul><li><strong>29 GBP</strong> for Printed Hardcopy Certificate inside the UK</li><li><strong>39 GBP</strong> for Printed Hardcopy Certificate outside the UK (international delivery)</li></ul></div>

                        </div>

Academy for Health and Fitness

Piping & Instrumentation Diagram (P&ID)

Apex Learning

Hydroponics

Indoor Gardening

Gardening

Horticulture

Gardening and Horticulture Diploma - CPD Certified

<div id="course-pills-1">Duration<p>4 Days</p><p>24 CPD hours</p>Overview<p>Topics Include:Installation of a multi-node Kubernetes cluster using kubeadm, and how to grow a cluster.Choosing and implementing cluster networking.Various methods of application lifecycle management, including scaling, updates and roll-backs.Configuring security both for the cluster as well as containers.Managing storage available to containers.Learn monitoring, logging and troubleshooting of containers and the cluster.Configure scheduling and affinity of container deployments.Use Helm and Charts to automate application deployment.Understand Federation for fault-tolerance and higher availability.</p><p>In this vendor agnostic course, you'll learn the installation, configuration and administration of a production-grade Kubernetes cluster.</p></div><div id="course-pills-2"><h4>Introduction</h4><ul><li>Linux Foundation</li><li>Linux Foundation Training</li><li>Linux Foundation Certifications</li><li>Laboratory Exercises, Solutions and Resources</li><li>Distribution Details</li><li>Labs</li></ul><h4>Basics of Kubernetes</h4><ul><li>Define Kubernetes</li><li>Cluster Structure</li><li>Adoption</li><li>Project Governance and CNCF</li><li>Labs</li></ul><h4>Installation and Configuration</h4><ul><li>Getting Started With Kubernetes</li><li>Minikube</li><li>kubeadm</li><li>More Installation Tools</li><li>Labs</li></ul><h4>Kubernetes Architecture</h4><ul><li>Kubernetes Architecture</li><li>Networking</li><li>Other Cluster Systems</li><li>Labs</li></ul><h4>APIs and Access</h4><ul><li>API Access</li><li>Annotations</li><li>Working with A Simple Pod</li><li>kubectl and API</li><li>Swagger and OpenAPI</li><li>Labs</li></ul><h4>API Objects</h4><ul><li>API Objects</li><li>The v1 Group</li><li>API Resources</li><li>RBAC APIs</li><li>Labs</li></ul><h4>Managing State With Deployments</h4><ul><li>Deployment Overview</li><li>Managing Deployment States</li><li>Deployments and Replica Sets</li><li>DaemonSets</li><li>Labels</li><li>Labs</li></ul><h4>Services</h4><ul><li>Overview</li><li>Accessing Services</li><li>DNS</li><li>Labs</li></ul><h4>Volumes and Data</h4><ul><li>Volumes Overview</li><li>Volumes</li><li>Persistent Volumes</li><li>Passing Data To Pods</li><li>ConfigMaps</li><li>Labs</li></ul><h4>Ingress</h4><ul><li>Overview</li><li>Ingress Controller</li><li>Ingress Rules</li><li>Labs</li></ul><h4>Scheduling</h4><ul><li>Overview</li><li>Scheduler Settings</li><li>Policies</li><li>Affinity Rules</li><li>Taints and Tolerations</li><li>Labs</li></ul><h4>Logging and Troubleshooting</h4><ul><li>Overview</li><li>Troubleshooting Flow</li><li>Basic Start Sequence</li><li>Monitoring</li><li>Logging</li><li>Troubleshooting Resources</li><li>Labs</li></ul><h4>Custom Resource Definition</h4><ul><li>Overview</li><li>Custom Resource Definitions</li><li>Aggregated APIs</li><li>Labs</li></ul><h4>Kubernetes Federation</h4><ul><li>Overview</li><li>Federated Resources</li><li>Labs</li></ul><h4>Helm</h4><ul><li>Overview</li><li>Helm</li><li>Using Helm</li><li>Labs</li></ul><h4>Security</h4><ul><li>Overview</li><li>Accessing the API</li><li>Authentication and Authorization</li><li>Admission Controller</li><li>Pod Policies</li><li>Network Policies</li><li>Labs</li></ul></div>

Nexus Human

AWS Certification

Kubernetes

Linux Administration

AWS Certified Cloud Practitioner

Kubernetes Administration

<p><strong>***Level 5: Accounting &amp; Finance***</strong></p><p>Accounting and finance assist businesses in measuring, monitoring, and planning their operations. This Level 5: Accounting &amp; Finance course has been designed to provide a thorough introduction to business Accounting and Finance as both an idea and a profession.</p><p>This course will equip you with in-demand accounting and finance skills as well as the ability to complete practicable processes while working in an organisation. This could be tricky, especially if this is your first consignment in the accounting and finance sector. Our Level 5: Accounting &amp; Finance course provides a solid understanding of accounting and financial methods, concepts, and duties to properly prepare you for a career in the accounting and finance sector.</p><p><strong>Learning Outcomes</strong></p><p>After completing this Level 5: Accounting &amp; Finance course, learner will be able to:</p><ul><li>Understand the essentials of accounting and finance</li><li>Understand the types of cost data and cost analysis</li><li>Gain a thorough understanding of contribution analysis</li><li>Understand break-even and cost-volume-profit analysis</li><li>Understand relevant cost and know to make short-term decisions</li><li>Know how to manage financial assets</li><li>Understand forecasting cash needs and budgeting</li><li>Cost control and variance analysis</li><li>Know how to manage accounts receivable and credit</li><li>Know how to manage inventory</li><li>Understand the time value of money</li><li>Know how to improve managerial performance</li><li>Understand capital budgeting decisions</li><li>Understand improve managerial performance</li><li>Understand sources of short-term financing</li><li>Know how to consider term loans and leasing</li><li>Understand long-term debt and equity financing</li><li>Understand accounting conventions and recording financial data</li></ul><p><strong>Why Choose Level 5 Accounting &amp; Finance Course from Us</strong></p><ul><li>Self-paced course, access available from anywhere.</li><li>Easy to understand, high-quality study materials.</li><li>Course developed by industry experts.</li><li>MCQ quiz after each module to assess your learning.</li><li>Automated and instant assessment results.</li><li>24/7 support via live chat, phone call or email.</li><li>Free PDF certificate as soon as completing the course.</li></ul><p><strong>***Others Benefits of this Course</strong></p><ul><li><strong>Free One</strong> PDF Certificate</li><li><strong>Lifetime Access</strong></li><li><strong>Unlimited </strong>Retake Exam</li><li><strong>Tutor Support</strong></li></ul><p><strong>[ Note: Free PDF certificate as soon as completing the course ]</strong></p> <p><strong>***Level 5: Accounting &amp; Finance***</strong></p><p><em>Detailed Course Curriculum</em></p><p><strong>Module 1: Essentials of Accounting and Finance</strong></p><ul><li>Identify the Non-Financial Manager's Concern with Finance</li><li>The Importance of Finance</li><li>Financial and Operating Environment</li></ul><p><strong>Module 2: Types of Cost Data and Cost Analysis</strong></p><ul><li>The Importance of Cost Data</li><li>Types of Costs</li><li>How Do Your Costs Behave?</li><li>Segregating Fixed Cost and Variable Cost</li><li>Cost Allocation</li><li>Cost Analysis</li><li>What You Can Learn from the Japanese?</li></ul><p><strong>Module 3: Contribution Analysis</strong></p><ul><li>Should You Accept a Special Order?</li><li>How Do You Determine a Bid Price?</li><li>Determining Profit from Year to Year</li><li>Are You Utilising Capacity?</li></ul><p><strong>Module 4: Break-Even and Cost-Volume-Profit Analysis</strong></p><ul><li>What is Cost-Volume-Profit Analysis?</li><li>What and Why of Break-Even Sales?</li><li>What is the Margin of Safety?</li><li>Cash Break-Even Point</li><li>What is Operating Leverage?</li><li>Sales Mix Analysis</li></ul><p><strong>Module 5: Relevant Cost and Making Short-Term Decisions</strong></p><ul><li>What Costs Are Relevant to You?</li><li>Accepting or Rejecting a Special Order</li><li>Pricing Standard Products</li><li>Determining Whether to Sell or Process Further</li><li>Adding or Dropping a Product Line</li><li>Utilising Scarce Resources</li><li>Don't Forget the Qualitative Factors</li></ul><p><strong>Module 6: Forecasting Cash Needs and Budgeting</strong></p><ul><li>Forecasts</li><li>Using Forecasts</li><li>Preparing Financial Forecasts</li><li>Budgets</li><li>The Sales Budget</li><li>The Production Budget</li><li>The Direct Material Budget</li><li>The Direct Labour Budget</li><li>The Factory Overhead Budget</li><li>The Ending Inventory</li><li>The Selling and Administrative Expense Budget</li><li>The Cash Budget</li><li>The Budgeted Income Statement</li><li>The Budgeted Balance Sheet</li><li>A Shortcut Approach to Formulating the Budget</li></ul><p><strong>Module 7: Cost Control and Variance Analysis</strong></p><ul><li>Defining a Standard</li><li>The Usefulness of Variance Analysis</li><li>Setting Standards</li><li>Determining and Evaluating Sales Variances</li><li>Cost Variances</li><li>Labour Variances</li><li>Overhead Variances</li><li>The Use of Flexible Budgets in Performance Reports</li><li>Standards and Variances in Marketing</li><li>Sales Standards</li><li>Variances in Warehousing Costs</li></ul><p><strong>Module 8: Managing Financial Assets</strong></p><ul><li>Working Capital</li><li>Financing Assets</li><li>Managing Cash Properly</li><li>Getting Money Faster</li><li>Delaying Cash Payments</li><li>Opportunity Cost of Foregoing a Cash Discount</li><li>Volume Discounts</li></ul><p><strong>Module 9: Managing Accounts Receivable and Credit</strong></p><ul><li>Credit References</li><li>Credit Policy</li><li>Analysing Accounts Receivable</li></ul><p><strong>Module 10: Managing Inventory</strong></p><ul><li>Inventory Management Considerations</li><li>Inventory Analysis</li><li>Determining the Carrying and Ordering Costs</li><li>The Economic Order Quantity (EOQ)</li><li>Avoiding Stock Outs</li><li>Determining the Reorder Point or Economic Order Point (EOP)</li><li>The ABC Inventory Control Method</li><li>Supply Chain Management</li></ul><p><strong>Module 11: The Time Value of Money</strong></p><ul><li>Future Values - How Money Grows</li><li>Future Value of an Annuity</li><li>Present Value - How Much Money is Worth Now?</li><li>Present Value of Mixed Streams of Cash Flows</li><li>Present Value of an Annuity</li><li>Perpetuities</li><li>Applications of Future Values and Present Values</li></ul><p><strong>Module 12: Capital Budgeting Decisions</strong></p><ul><li>Types of Investment Projects</li><li>What Are the Features of Investment Projects?</li><li>Selecting the Best Mix of Projects With a Limited Budget</li><li>Income Taxes and Investment Decisions</li><li>Types of Depreciation Methods</li><li>How Does MACRS Affect Investment Decisions?</li><li>The Cost of Capital</li></ul><p><strong>Module 13: Improving Managerial Performance</strong></p><ul><li>What is Return on Investment (ROI)?</li><li>What Does ROI Consist of? - Du Pont Formula</li><li>ROI and Profit Objective</li><li>ROI and Profit Planning</li><li>ROI and Return on Equity (ROE)</li></ul><p><strong>Module 14: Sources of Short-Term Financing</strong></p><ul><li>Trade Credit</li><li>Cash Discount</li><li>When are Bank Loans Advisable?</li><li>Working with a Bank</li><li>Issuing Commercial Paper</li><li>Using Receivables for Financing</li><li>Using Inventories for Financing</li></ul><p><strong>Module 15: Considering Term Loans and Leasing</strong></p><ul><li>Intermediate-Term Bank Loans</li><li>Using Revolving Credit</li><li>Insurance Company Term Loans</li><li>Financing with Equipment</li><li>Leasing</li></ul><p><strong>Module 16: Long-Term Debt and Equity Financing</strong></p><ul><li>Types of Long-Term Debt</li><li>Equity Securities</li><li>How Should You Finance?</li></ul><p><strong>Module 17: Accounting Conventions and Recording Financial Data</strong></p><ul><li>Double Entry and the Accounting Equation</li></ul><p><strong>Assessment Method</strong></p><p>After completing each module of the <strong>Level 5: Accounting &amp; Finance</strong> course, you will find automated MCQ quizzes. To unlock the next module, you need to complete the quiz task and get at least 60% marks. Once you complete all the modules in this manner, you will be qualified to request your certification.</p><p><strong>Certification</strong></p><p>After completing the <strong>MCQ/Assignment</strong> assessment for this <strong> Level 5: Accounting &amp; Finance</strong> course, you will be entitled to a Certificate of Completion from <strong>Training Tale</strong>. It will act as proof of your extensive professional development. The certificate is in PDF format, which is <strong>completely free</strong> to download. A printed version is also available upon request. It will also be sent to you through a courier for £13.99.</p> <h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p><strong>Level 5: Accounting &amp; Finance</strong></p><p>This Level 5: Accounting &amp; Finance course is ideal for:</p><ul><li>Candidates interested to start a career in accountancy</li><li>Business owners seeking to look after their own accounts</li><li>Existing accountancy workers in seeking higher positions or promotion</li><li>Accountancy workers with no formal qualifications</li><li>Anyone wishing to boost their career prospects.</li></ul>
                        </div> <h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p><strong>Level 5: Accounting &amp; Finance</strong></p><p>There are <strong>no specific</strong> requirements for Level 5: Accounting &amp; Finance course because it does not require any advanced knowledge or skills.</p>
                        </div> <h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p><strong>Level 5: Accounting &amp; Finance</strong></p><p>This Level 5: Accounting &amp; Finance course may lead you to a variety of career opportunities.</p><ul><li>Accounts Assistant</li><li>Accounts Payable &amp; Expenses Supervisor</li><li>Accounts Payable Clerk</li><li>Audit Trainee</li><li>Payroll Administrator / Supervisor</li><li>Tax Assistant / Accountant.</li><li>Accounting Clerk</li><li>Auditing Clerk</li><li>Accounts Receivable Clerk</li></ul>
                        </div> <h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>

                        </div>

Training Tale

Finance Cert & Exam Prep

Accounting & Finance

Business Accounting

Corporate Finance Level 1

Finance For Non Finance Managers

Practical Accounting

Level 5: Accounting & Finance

<p><strong>According to the report, there are approximately 38.8 thousand licensed food restaurants and 8,285 small and medium enterprises in the UK, which generated £22 billion and recruited 148,000 employees in 2022. So, there is no doubt that the food business is the most prominent business in the UK.</strong></p><p>Therefore, if you want to dominate in this field as well, opening a restaurant or starting a business is not the end of it. You must also maintain food quality and food hygiene, which will take your business to the next level. Training Express Ltd is offering a Food Hygiene Level 1,2,3 course to help you achieve your goal.</p><p>Moreover, we are also concerned about your career opportunities. That is why we designed this course after conducting a thorough study and included some top-tier modules. After going through those modules, you will be able to learn about food hygiene and food safety. Furthermore, get aware of food allergies and food poisoning. Which will help you to maintain the quality of the food.</p><p>So, if you are interested in learning about the above matters, then join our comprehensive Food Hygiene Level 1,2,3 course and witness the development of your business.</p><p><strong>Learning outcomes:</strong></p><p>After completing this Food Hygiene 1,2,3 course, learners will be able to:</p><ul><li>Learn how to maintain food hygiene</li><li>Recognise the importance of maintaining food safety and quality</li><li>Get acquainted with what types of food create allergens</li><li>Promote food allergy awareness after completing this course</li><li>Get the Legionella Awareness Training from this course</li></ul><p>Join this Food Hygiene Level 1,2,3 course now before the offer ends. The offer will be available for a limited time. So, hurry up!</p><p><strong>This Food Hygiene bundle includes the following courses:</strong></p><ul><li><strong>Course 01:</strong> Food Hygiene Level 1 Training</li><li><strong>Course 02:</strong> Food Hygiene Level 2 Training</li><li><strong>Course 03:</strong> Food Hygiene Level 3 Training</li><li><strong>Course 04:</strong> Food Allergy Awareness Training</li><li><strong>Course 05:</strong> Legionella Awareness Training</li><li><strong>Course 06: </strong>HACCP Level 2</li><li><strong>Course 07: </strong>Catering Management</li></ul><p><strong>Key Features of Food Hygiene Bundle</strong></p><ul><li>Accredited by CPD</li><li>Top-notch video lessons</li><li>Instant e-certificate</li><li>Entirely online, interactive Food Hygiene course with audio voiceover</li><li>Self-paced learning and laptop, tablet, and smartphone-friendly</li><li>24/7 Learning Assistance</li><li>Discounts on bulk purchases</li></ul><p><strong>So, enrol now in this </strong><strong>Food Hygiene bundle</strong><strong> and make your every penny worth it!</strong></p><p><strong>Food Hygiene Level 1 </strong></p><p>If you work in food production or a busy retail business that provides prepared food for hungry customers, you need to know the basics of culinary cleanliness. This <strong>Food Hygiene Level 1 Training </strong>course is designed to present the facts about the potential of food poisoning or contamination and how you can prevent them from happening. Our interactive lessons provide an engaging mixture of key food safety issues that kitchen and catering staff must learn for the well-being of their customers and colleagues.</p><p>This essential <strong>Food Hygiene </strong>training provides the foundation for high standards during preparation, packaging, and delivery duties. From taking control of kitchen cleaning to preventing cross-contamination in the fridge, all of the most valuable tips and techniques are presented here for you. You will be shown how to disinfect workstations, take care of personal hygiene, and handle waste without any health risks. This is the perfect hygiene awareness training for those starting out in the catering or culinary industry.</p><p><strong>Course Curriculum</strong></p><ul><li><strong>Module 01:</strong> Introduction to Food Safety</li><li><strong>Module 02: </strong>Food Poisoning and other illnesses</li><li><strong>Module 03:</strong> Contamination</li><li><strong>Module 04:</strong> Waste Disposal, Cleaning and Disinfection</li><li><strong>Module 05:</strong> Personal Hygiene</li></ul><p><strong>Food Hygiene Level 2</strong></p><p>If you have a regular and prominent role in food catering, manufacturing, prepping, or selling, you must know how to cook and handle food according to health and safety regulations. This <strong>Food Hygiene Level 2 Training </strong>course is designed to present the standards needed to be observed by professionals who work with edible products on a daily basis. The interactive lessons deliver keynotes about food safety issues that all catering staff must be aware of to ensure the well-being of customers, colleagues, and the community.</p><p>This essential <strong>Food Hygiene </strong>package focuses not only on the vital aspects of food handling but also provides guidance for pest management and creating effective Food Safety Management Systems (FSMS) in the workplace. From understanding the principles of Hazard Analysis and Critical Control Points (HACCP) to explaining ways of removing vermin and insects, all of the best professional strategies in catering are presented here. Our course also covers the responsibilities that other food-handling roles entail, such as those who are healthcare workers and childminders. This is an excellent learning package for anyone expecting to work with food and feed their customers.</p><p><strong>Course Curriculum</strong></p><ul><li><strong>Module 01: </strong>Introduction to Food Safety</li><li><strong>Module 02: </strong>Food Safety Management Systems (FSMS) and HACCP</li><li><strong>Module 03:</strong> Food Poisoning and other illnesses</li><li><strong>Module 04: </strong>Contamination</li><li><strong>Module 05: </strong>Waste Disposal, Cleaning and Disinfection</li><li><strong>Module 06: </strong>Pest Management</li><li><strong>Module 07:</strong> Personal Hygiene</li></ul><p><strong>Food Hygiene Level 3</strong></p><p>Supervisors, managers, or business owners working in the food industry must ensure that customers and staff are protected from food poisoning or unsafe practices. This <strong>Food Hygiene Level 3 Training </strong>course is designed to inform and teach managerial-level staff about the essential laws and rules relating to food safety. Each of these interactive lessons offers a masterclass on vital elements of catering processes and culinary standards that need to be observed by UK law.</p><p>This high-level <strong>Food Hygiene </strong>tutorial covers not only the vital aspects of food handling and preparation but also provides guidance on training others to meet statutory requirements in this area. From supervising catering teams in the workplace to inspecting personal and location cleanliness, this is the ultimate learning package for any senior catering figure. It also explains management styles in this area and other requisite skills, such as pest management and safe food storage. This is top-tier training for anyone driving food excellence in the crowded catering marketplace.</p><p><strong>Course Curriculum</strong></p><ul><li><strong>Module 01:</strong> Introduction to Food Safety</li><li><strong>Module 02:</strong> Roles and Responsibilities of Food Supervisors and food handlers</li><li><strong>Module 03: </strong>Laws and Legislation</li><li><strong>Module 04: </strong>Food Safety Management Systems (FSMS) and HACCP</li><li><strong>Module 05: </strong>Food Poisoning and other illnesses</li><li><strong>Module 06: </strong>Contamination</li><li><strong>Module 07:</strong> Waste Disposal, Cleaning and Disinfection</li><li><strong>Module 08:</strong> Pest Management</li><li><strong>Module 09:</strong> Personal Hygiene</li><li><strong>Module 10:</strong> Training and Supervising Staff Effectively</li></ul><p><strong>Accreditation</strong></p><p>All of our courses included in this Course are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.</p><p><strong>Disclaimer:</strong> The CPD approved course is owned by E-Learning Solutions Ltd and is distributed under license.</p><p><strong>Certification</strong></p><p>Once you successfully complete your course, you will immediately be sent digital certificates for the bundle courses.</p><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        50 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by The CPD Certification Service
                                        </div>
                                </div>
                            </div>
                        </div><li>
                                        <h3>
                                            
                                                Food Hygiene Level 1 <span>56:49</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section1">
                                                <li>
                                                        
                                                    <span>1: Food Hygiene Level 1 - Module 01</span>

                                                        <span>Preview</span>
                                                    
                                                    <span>07:07</span>

                                                        
                                                            
                                                        
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                                                    <span>2: Food Hygiene Level 1 Module 02</span>

                                                        <span>Preview</span>
                                                    
                                                    <span>10:56</span>

                                                        
                                                            
                                                        
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                                                <li>
                                                    <span>3: Food Hygiene Level 1 Module 03</span>

                                                    <span>14:28</span>

                                                        
                                                            
                                                        
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                                                    <span>4: Food Hygiene Level 1 Module 04</span>

                                                    <span>13:12</span>

                                                        
                                                            
                                                        
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                                                <li>
                                                    <span>5: Food Hygiene Level 1 Module 05</span>

                                                    <span>11:06</span>

                                                        
                                                            
                                                        
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                                        </ul>
                                    </li><h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p>This course is suitable for:</p><ul><li>Restaurant Owner</li><li>Restaurant Manager</li><li>Chef</li><li>Waiter</li><li>Catering business owner</li></ul><p><strong>Progression of these courses:</strong></p><ul><li>Level 1 Award in Food Safety in Catering (RQF)</li><li>Level 2 Award in Food Safety for Catering (RQF)</li><li>Level 2 Award in Food Safety in Catering (RQF)</li><li>Level 2 Award in HACCP for Catering (RQF)</li><li>Level 3 Award in Food Safety for Catering (RQF)</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>You don't need any specific knowledge or skills to sign up for this course. Learning enthusiasm is all you need.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>Completing this course will open up various vocational opportunities for you. Some of them are given in the down below:</p><ul><li>Restaurant Manager</li><li>Food Caterer</li><li>Chef</li><li>Waiter</li><li>Restaurant Supervisor</li></ul><p>The annual salary of these positions is usually around £30,000 - £35,000 in the UK.</p>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4> Hard copy certificate</h4>
        <p>
            Hard copy certificate -
            Included
        </p>
        <h4>Digital certificate</h4>
        <p>
            Digital certificate -
            Included
        </p>
        <h4>Reed Courses Certificate of Completion</h4>
        <p>
            Digital certificate -
            Included
        </p>
            <div><p>Will be downloadable when all lectures have been completed.</p></div>

                        </div>

Training Express

Level 1, 2 & 3 Diploma in Food Hygiene and Safety for Catering with HACCP & Food Allergen Course

<p><strong>***Level 5 Accounting &amp; Finance***</strong></p><p>Accounting and finance assist businesses in measuring, monitoring, and planning their operations. This course has been designed to provide a thorough introduction to business Accounting and Finance as both an idea and a profession.</p><p>This course will equip you with in-demand accounting and finance skills as well as the ability to complete practicable processes while working in an organisation. This could be tricky, especially if this is your first consignment in the accounting and finance sector. Our Level 5 Accounting &amp; Finance course provides a solid understanding of accounting and financial methods, concepts, and duties to properly prepare you for a career in the accounting and finance sector.</p><p><strong>Learning Outcomes</strong></p><p>After completing this Level 5 Accounting &amp; Finance course, learner will be able to:</p><ul><li>Understand the essentials of accounting and finance</li><li>Understand the types of cost data and cost analysis</li><li>Gain a thorough understanding of contribution analysis</li><li>Understand break-even and cost-volume-profit analysis</li><li>Understand relevant cost and know to make short-term decisions</li><li>Know how to manage financial assets</li><li>Understand forecasting cash needs and budgeting</li><li>Cost control and variance analysis</li><li>Know how to manage accounts receivable and credit</li><li>Know how to manage inventory</li><li>Understand the time value of money</li><li>Know how to improve managerial performance</li><li>Understand capital budgeting decisions</li><li>Understand improve managerial performance</li><li>Understand sources of short-term financing</li><li>Know how to consider term loans and leasing</li><li>Understand long-term debt and equity financing</li><li>Understand accounting conventions and recording financial data</li></ul><p><strong>Why Choose Level 5 Accounting &amp; Finance Course from Us</strong></p><ul><li>Self-paced course, access available from anywhere.</li><li>Easy to understand, high-quality study materials.</li><li>Course developed by industry experts.</li><li>MCQ quiz after each module to assess your learning.</li><li>Automated and instant assessment results.</li><li>24/7 support via live chat, phone call or email.</li><li>Free PDF certificate as soon as completing the course.</li></ul><p><strong>***Others Benefits of this Course</strong></p><ul><li><strong>Free One</strong> PDF Certificate</li><li><strong>Lifetime Access</strong></li><li><strong>Unlimited </strong>Retake Exam</li><li><strong>Tutor Support</strong></li></ul><p><strong>[ Note: Free PDF certificate as soon as completing the course ]</strong></p> <p><strong>***Level 5 Accounting &amp; Finance***</strong></p><p><em>Detailed Course Curriculum</em></p><p><strong>Module 1: Essentials of Accounting and Finance</strong></p><ul><li>Identify the Non-Financial Manager's Concern with Finance</li><li>The Importance of Finance</li><li>Financial and Operating Environment</li></ul><p><strong>Module 2: Types of Cost Data and Cost Analysis</strong></p><ul><li>The Importance of Cost Data</li><li>Types of Costs</li><li>How Do Your Costs Behave?</li><li>Segregating Fixed Cost and Variable Cost</li><li>Cost Allocation</li><li>Cost Analysis</li><li>What You Can Learn from the Japanese?</li></ul><p><strong>Module 3: Contribution Analysis</strong></p><ul><li>Should You Accept a Special Order?</li><li>How Do You Determine a Bid Price?</li><li>Determining Profit from Year to Year</li><li>Are You Utilising Capacity?</li></ul><p><strong>Module 4: Break-Even and Cost-Volume-Profit Analysis</strong></p><ul><li>What is Cost-Volume-Profit Analysis?</li><li>What and Why of Break-Even Sales?</li><li>What is the Margin of Safety?</li><li>Cash Break-Even Point</li><li>What is Operating Leverage?</li><li>Sales Mix Analysis</li></ul><p><strong>Module 5: Relevant Cost and Making Short-Term Decisions</strong></p><ul><li>What Costs Are Relevant to You?</li><li>Accepting or Rejecting a Special Order</li><li>Pricing Standard Products</li><li>Determining Whether to Sell or Process Further</li><li>Adding or Dropping a Product Line</li><li>Utilising Scarce Resources</li><li>Don't Forget the Qualitative Factors</li></ul><p><strong>Module 6: Forecasting Cash Needs and Budgeting</strong></p><ul><li>Forecasts</li><li>Using Forecasts</li><li>Preparing Financial Forecasts</li><li>Budgets</li><li>The Sales Budget</li><li>The Production Budget</li><li>The Direct Material Budget</li><li>The Direct Labour Budget</li><li>The Factory Overhead Budget</li><li>The Ending Inventory</li><li>The Selling and Administrative Expense Budget</li><li>The Cash Budget</li><li>The Budgeted Income Statement</li><li>The Budgeted Balance Sheet</li><li>A Shortcut Approach to Formulating the Budget</li></ul><p><strong>Module 7: Cost Control and Variance Analysis</strong></p><ul><li>Defining a Standard</li><li>The Usefulness of Variance Analysis</li><li>Setting Standards</li><li>Determining and Evaluating Sales Variances</li><li>Cost Variances</li><li>Labour Variances</li><li>Overhead Variances</li><li>The Use of Flexible Budgets in Performance Reports</li><li>Standards and Variances in Marketing</li><li>Sales Standards</li><li>Variances in Warehousing Costs</li></ul><p><strong>Module 8: Managing Financial Assets</strong></p><ul><li>Working Capital</li><li>Financing Assets</li><li>Managing Cash Properly</li><li>Getting Money Faster</li><li>Delaying Cash Payments</li><li>Opportunity Cost of Foregoing a Cash Discount</li><li>Volume Discounts</li></ul><p><strong>Module 9: Managing Accounts Receivable and Credit</strong></p><ul><li>Credit References</li><li>Credit Policy</li><li>Analysing Accounts Receivable</li></ul><p><strong>Module 10: Managing Inventory</strong></p><ul><li>Inventory Management Considerations</li><li>Inventory Analysis</li><li>Determining the Carrying and Ordering Costs</li><li>The Economic Order Quantity (EOQ)</li><li>Avoiding Stock Outs</li><li>Determining the Reorder Point or Economic Order Point (EOP)</li><li>The ABC Inventory Control Method</li><li>Supply Chain Management</li></ul><p><strong>Module 11: The Time Value of Money</strong></p><ul><li>Future Values - How Money Grows</li><li>Future Value of an Annuity</li><li>Present Value - How Much Money is Worth Now?</li><li>Present Value of Mixed Streams of Cash Flows</li><li>Present Value of an Annuity</li><li>Perpetuities</li><li>Applications of Future Values and Present Values</li></ul><p><strong>Module 12: Capital Budgeting Decisions</strong></p><ul><li>Types of Investment Projects</li><li>What Are the Features of Investment Projects?</li><li>Selecting the Best Mix of Projects With a Limited Budget</li><li>Income Taxes and Investment Decisions</li><li>Types of Depreciation Methods</li><li>How Does MACRS Affect Investment Decisions?</li><li>The Cost of Capital</li></ul><p><strong>Module 13: Improving Managerial Performance</strong></p><ul><li>What is Return on Investment (ROI)?</li><li>What Does ROI Consist of? - Du Pont Formula</li><li>ROI and Profit Objective</li><li>ROI and Profit Planning</li><li>ROI and Return on Equity (ROE)</li></ul><p><strong>Module 14: Sources of Short-Term Financing</strong></p><ul><li>Trade Credit</li><li>Cash Discount</li><li>When are Bank Loans Advisable?</li><li>Working with a Bank</li><li>Issuing Commercial Paper</li><li>Using Receivables for Financing</li><li>Using Inventories for Financing</li></ul><p><strong>Module 15: Considering Term Loans and Leasing</strong></p><ul><li>Intermediate-Term Bank Loans</li><li>Using Revolving Credit</li><li>Insurance Company Term Loans</li><li>Financing with Equipment</li><li>Leasing</li></ul><p><strong>Module 16: Long-Term Debt and Equity Financing</strong></p><ul><li>Types of Long-Term Debt</li><li>Equity Securities</li><li>How Should You Finance?</li></ul><p><strong>Module 17: Accounting Conventions and Recording Financial Data</strong></p><ul><li>Double Entry and the Accounting Equation</li></ul><p><strong>Assessment Method</strong></p><p>After completing each module of the <strong>Level 5 Accounting &amp; Finance</strong> course, you will find automated MCQ quizzes. To unlock the next module, you need to complete the quiz task and get at least 60% marks. Once you complete all the modules in this manner, you will be qualified to request your certification.</p><p><strong>Certification</strong></p><p>After completing the <strong>MCQ/Assignment</strong> assessment for this <strong> Level 5 Accounting &amp; Finance</strong> course, you will be entitled to a Certificate of Completion from <strong>Training Tale</strong>. It will act as proof of your extensive professional development. The certificate is in PDF format, which is <strong>completely free</strong> to download. A printed version is also available upon request. It will also be sent to you through a courier for £13.99.</p> <h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p><strong>Level 5 Accounting &amp; Finance</strong></p><p>This course is ideal for:</p><ul><li>Candidates interested to start a career in accountancy</li><li>Business owners seeking to look after their own accounts</li><li>Existing accountancy workers in seeking higher positions or promotion</li><li>Accountancy workers with no formal qualifications</li><li>Anyone wishing to boost their career prospects.</li></ul>
                        </div> <h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p><strong>Level 5 Accounting &amp; Finance</strong></p><p>There are <strong>no specific</strong> requirements for because it does not require any advanced knowledge or skills.</p><p>Students who intend to enrol in this Level 5 Accounting &amp; Finance course must meet the following <strong>requirements</strong>:</p><ul><li>Good command of the English language</li><li>Must be vivacious and self-driven</li><li>Basic computer knowledge</li><li>A minimum of 16 years of age is required</li></ul>
                        </div> <h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p><strong>Level 5 Accounting &amp; Finance</strong></p><p>This Level 5 Accounting &amp; Finance course may lead you to a variety of career opportunities.</p><ul><li>Accounts Assistant</li><li>Accounts Payable &amp; Expenses Supervisor</li><li>Accounts Payable Clerk</li><li>Audit Trainee</li><li>Payroll Administrator / Supervisor</li><li>Tax Assistant / Accountant.</li><li>Accounting Clerk</li><li>Auditing Clerk</li><li>Accounts Receivable Clerk</li></ul>
                        </div> <h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>

                        </div>

Level 5 Accounting & Finance Course

<p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">This engaging and dynamic advanced CPD-certified course is an extension to the Born at the Right Time <em fr-original-style="" style="box-sizing: border-box;">Essentials in Communication and Co-production with Parents/Carers</em>. We recommend that you have completed the &#39;Essentials&#39; course before booking this course (please see our booking page or contact <span style="color: rgb(209, 72, 65); box-sizing: border-box;" fr-original-style="color: rgb(209, 72, 65);">admin@bornattherighttime.com</span> to find out more).&nbsp;</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Founded on lived experience, this course looks at the key factors which lead to a break down in relationships between parents/carers and practitioners, how this understanding can inform next steps and what meaningful connections between professionals and families might look like. Practitioners should come ready to be interactive and reflective as well as learning from psychology, sociology and research into trauma informed care.</span><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><br fr-original-style="" style="box-sizing: border-box;"></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="color: rgb(0, 0, 0); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0); font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Content</strong></span></p><ul fr-original-style="" style="box-sizing: border-box;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Using lived experience to understand what can lead to conflict and relationship breakdown&nbsp;</span></span></li><li style="font-size: 16px; box-sizing: border-box;" id="isPasted" fr-original-style="font-size: 16px;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Relationship building and avoiding conflict and t</span></span><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">he factors underpinning challenging situations and difficult conversations&nbsp;</span></span><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;</span></span></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">System structures which negatively affect effective communication and collaboration&nbsp;</span></span></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The impact of trauma and use of trauma informed practice&nbsp;</span></span></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">BRAVING inventory (Brene Brown) and creating healthy boundaries&nbsp;</span></span></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Ways to create professional, meaningful connection with parents/carers in the current context.<br fr-original-style="" style="box-sizing: border-box;"></span></span></li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><span style="caret-color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Delivery</strong></span></span></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span style="caret-color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0);">2 x 3.5 hours virtual live event (7 hour CPD) on 10th and 17th October 2024</span></li></ul>

This engaging and dynamic advanced CPD-certified course is an extension to the Born at the Right Time Essentials in Communication and Co-production with Parents/Carers. We recommend that you have completed the 'Essentials' course before booking this course (please see our booking page or contact admin@bornattherighttime.com to find out more). 
Founded on lived experience, this course looks at the key factors which lead to a break down in relationships between parents/carers and practitioners, how this understanding can inform next steps and what meaningful connections between professionals and families might look like. Practitioners should come ready to be interactive and reflective as well as learning from psychology, sociology and research into trauma informed care.

Content
Using lived experience to understand what can lead to conflict and relationship breakdown
Relationship building and avoiding conflict and the factors underpinning challenging situations and difficult conversations
System structures which negatively affect effective communication and collaboration
The impact of trauma and use of trauma informed practice
BRAVING inventory (Brene Brown) and creating healthy boundaries
Ways to create professional, meaningful connection with parents/carers in the current context.
Delivery
2 x 3.5 hours virtual live event (7 hour CPD) on 10th and 17th October 2024

Born at the Right Time

Learning Disability Nurse

Allied Health

SENCO

Allied Health Professions (AHP)

Midwifery

Healthcare Workers

Sen Teaching Assistant

Speech & Language Therapist

Social Worker

Occupational Therapist

Disability Awareness

Speech & Language Therapy (SLT)

Social Care

Learning Disability

Physiotherapist

Inspiring, interactive and unique 4-hour CPD certified Communication and Co-production training. 

Difficult Conversations, Conflict and Relationship Building with Parents/Carers (Oct 24)

Clockwork Eye Video Training

Photography & Video

Video

Video Marketing

Video Creation

Mobile Video Production

Film & Video

Video Design

Videography

Video Production

Video Editing

Video & Mobile Marketing

Learn to craft top-notch videos for your business using your mobile phone in this interactive workshop. Enhance marketing, visibility, and attract more clients through video. All-in-one workshop for diving into the world of business videos. #VideoCreation #BusinessBoost

Creating Video For Business (Interactive Workshop)

<div dir="ltr" style="color: rgb(31, 31, 31); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(31, 31, 31);"><h2 data-sourcepos="1:1-1:56" style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);">From Long to Short: AI-Powered Short Videos in Minutes!</h2><p data-sourcepos="3:1-3:101" style="color: rgb(31, 31, 31); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"><span style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);">This micro-workshop unlocks the power of AI to transform your long-form videos into captivating short content.</span><span style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);">&nbsp; Learn how to:</span></p><ul data-sourcepos="5:1-6:48" style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"><li data-sourcepos="5:1-5:44" style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"><strong style="color: rgb(31, 31, 31); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);">Use AI to do the hard work</strong></li><li data-sourcepos="5:1-5:44" style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"><strong style="color: rgb(31, 31, 31); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);">Identify engaging clips</strong><span style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"></span></li><li data-sourcepos="6:1-6:48" style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"><strong style="color: rgb(31, 31, 31); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);">Craft impactful snippets</strong><span style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">&nbsp;for social media</strong></span></li><li data-sourcepos="7:1-8:0" style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"><strong style="color: rgb(31, 31, 31); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);">Tweak the output to suit your brand</strong><span style="color: rgb(31, 31, 31); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"></span></li></ul><p data-sourcepos="9:1-9:73" style="color: rgb(31, 31, 31); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);"><strong style="color: rgb(31, 31, 31); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(31, 31, 31);">Leave with the skills to create scroll-stopping short videos...fast!</strong></p></div>

From Long to Short: AI-Powered Short Videos in Minutes!
This micro-workshop unlocks the power of AI to transform your long-form videos into captivating short content. Learn how to:
Use AI to do the hard work
Identify engaging clips
Craft impactful snippets for social media
Tweak the output to suit your brand
Leave with the skills to create scroll-stopping short videos...fast!

AI Short Video Creation | Turn Long Videos into Engaging Shorts

Turn Long Video Into Multiple Shorts Using AI (A Micro-Workshop)

<p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">FREE Webinar: What Video Editing Software Is Best For You?</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Are you curious about all the editing software options available? Join our free webinar, "What Video Editing Software is Best For You?", and discover which platform will suit your needs. Whether you&#39;re a beginner or a seasoned professional, this session will guide you through the pros and cons of popular editing programs, helping you make an informed decision.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">What You&#39;ll Learn:</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">- Comprehensive comparison of the different platforms available from FREE to EXPENSIVE</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">- Key features and benefits of each program</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">- Tips on selecting the right software for your specific projects</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">- Live Q&amp;A session to address your unique questions</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Don&#39;t miss this opportunity to streamline your workflow and enhance your editing skills. Register now and take the first step towards finding your ideal editing software!</p>

FREE Webinar: What Video Editing Software Is Best For You?
Are you curious about all the editing software options available? Join our free webinar, "What Video Editing Software is Best For You?", and discover which platform will suit your needs. Whether you're a beginner or a seasoned professional, this session will guide you through the pros and cons of popular editing programs, helping you make an informed decision.
What You'll Learn:
- Comprehensive comparison of the different platforms available from FREE to EXPENSIVE
- Key features and benefits of each program
- Tips on selecting the right software for your specific projects
- Live Q&A session to address your unique questions
Don't miss this opportunity to streamline your workflow and enhance your editing skills. Register now and take the first step towards finding your ideal editing software!

Presentation Skills

Join our free webinar, "What Video Editing Software is Best For You?", to explore and compare top editing programs, find the best fit for your needs, and enhance your editing skills with expert guidance and live Q&A.

Video Editing Software Guide (Free Webinar)

<p id="isPasted" style="box-sizing: border-box; font-size: 16px; color: var(--text); font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;" fr-original-style="box-sizing: border-box; font-size: 16px; color: var(--text); font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"><strong style="box-sizing: border-box; font-weight: 700;" fr-original-style="box-sizing: border-box; font-weight: 700;">LOOKING FOR:</strong> ADULT FICTION, NON-FICTION</p><p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Liza represents a range of fiction and non-fiction. On the fiction side, she is looking for historical fiction that is well researched, immerses readers in the era, and looks at overlooked characters from the past, or perhaps gives a new spin on someone we think we know. On the literary and upmarket side, she is looking for novels infused with emotions that capture the human experience and make readers think. If your literary novel is something at A24 productions might turn into a movie, this is Liza&rsquo;s taste.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">When it comes to fantasy, she loves urban and grounded fantasy (no sci-fi please!), and is always happy to look at anything with a vampire, werewolf, witches, warlocks, fairies, and perhaps a sinister selkie or two. She is also very much looking for romantasy and is the best person at the agency to submit that too. For thrillers, send her anything set in an exotic location, high-concept, or things with a speculative twist. She loves when characters are put in situations she would never want to be in, and then they have to get out of it. Her recent favourite fiction includes:&nbsp;<em fr-original-style="" style="box-sizing: border-box;">Notes on an Execution, Lady Macbethad, Hamnet, A Discovery of Witches, House of Earth and Blood, The Starless Sea, Piranesi, Our Wives Under the Sea, The Pisces, Such A Fun Age.</em></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">When it comes to non fiction, she is looking for books that teach her something new or reframe a topic from an alternative point of view. This can include cookery, pop science, and social history. Liza&rsquo;s recent favourite non-fiction include:&nbsp;<em fr-original-style="" style="box-sizing: border-box;">The Five, A History of Art Without Men, Messalina, The Authority Gap, Finding The Mother Tree, Cook This Book, Dessert Person.</em></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Liza would like you to submit a covering letter, 1 - 2 page synopsis and the first 5000 words of your manuscript in a single word document.&nbsp;</strong></p><p style="box-sizing: border-box; font-size: 16px; color: var(--text); font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;" fr-original-style="box-sizing: border-box; font-size: 16px; color: var(--text); font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;">(<em style="box-sizing: border-box;" fr-original-style="box-sizing: border-box;">In addition to the paid sessions, Liza is kindly offering one free session for low income/underrepresented writers. Please email <a href="mailto:agent121@iaminprint.co.uk" style="box-sizing: border-box; text-decoration: inherit; cursor: pointer; user-select: auto; font-size: var(--font-size);" fr-original-style="box-sizing: border-box; text-decoration: inherit; cursor: pointer; user-select: auto;">agent121@iaminprint.co.uk</a> to apply, outlining your case for this option which is offered at the discretion of </em><em style="box-sizing: border-box;" fr-original-style="box-sizing: border-box;">I Am In Print)</em>.&nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">By booking you understand you need to conduct an internet connection test with<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"> </strong><em style="box-sizing: border-box;" fr-original-style="box-sizing: border-box;">I Am In Pr</em><em style="box-sizing: border-box;" fr-original-style="box-sizing: border-box;">int</em> prior to the event. You also agree to email your material in one document to reach <em fr-original-style="" style="box-sizing: border-box;">I Am In Print</em> by the stated submission deadline and note that <em style="box-sizing: border-box;" fr-original-style="box-sizing: border-box;">I Am In Print</em> take no responsibility for the advice received during your agent meeting.</p><p style="box-sizing: border-box; font-size: 16px; color: var(--text); font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;" fr-original-style="box-sizing: border-box; font-size: 16px; color: var(--text); font-family: sans-serif; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"><strong style="box-sizing: border-box; font-weight: 700;" fr-original-style="box-sizing: border-box; font-weight: 700;">The submission deadline is: Wednesday 2 October 2024</strong></p>

LOOKING FOR: ADULT FICTION, NON-FICTION
Liza represents a range of fiction and non-fiction. On the fiction side, she is looking for historical fiction that is well researched, immerses readers in the era, and looks at overlooked characters from the past, or perhaps gives a new spin on someone we think we know. On the literary and upmarket side, she is looking for novels infused with emotions that capture the human experience and make readers think. If your literary novel is something at A24 productions might turn into a movie, this is Liza’s taste.
When it comes to fantasy, she loves urban and grounded fantasy (no sci-fi please!), and is always happy to look at anything with a vampire, werewolf, witches, warlocks, fairies, and perhaps a sinister selkie or two. She is also very much looking for romantasy and is the best person at the agency to submit that too. For thrillers, send her anything set in an exotic location, high-concept, or things with a speculative twist. She loves when characters are put in situations she would never want to be in, and then they have to get out of it. Her recent favourite fiction includes: Notes on an Execution, Lady Macbethad, Hamnet, A Discovery of Witches, House of Earth and Blood, The Starless Sea, Piranesi, Our Wives Under the Sea, The Pisces, Such A Fun Age.
When it comes to non fiction, she is looking for books that teach her something new or reframe a topic from an alternative point of view. This can include cookery, pop science, and social history. Liza’s recent favourite non-fiction include: The Five, A History of Art Without Men, Messalina, The Authority Gap, Finding The Mother Tree, Cook This Book, Dessert Person.
Liza would like you to submit a covering letter, 1 - 2 page synopsis and the first 5000 words of your manuscript in a single word document. 
(In addition to the paid sessions, Liza is kindly offering one free session for low income/underrepresented writers. Please email agent121@iaminprint.co.uk to apply, outlining your case for this option which is offered at the discretion of I Am In Print). 
By booking you understand you need to conduct an internet connection test with I Am In Print prior to the event. You also agree to email your material in one document to reach I Am In Print by the stated submission deadline and note that I Am In Print take no responsibility for the advice received during your agent meeting.
The submission deadline is: Wednesday 2 October 2024

I Am In Print

Fiction Writing

SOLD OUT! 11th October Liza DeBlock #Agent121. Looking for: ADULT FICTION, NON-FICTION

<p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">FREE Webinar: Create Your Own Home or Office Studio for Professional Videos</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Are you a business owner looking to elevate your video content? Join our free webinar and discover how to set up a professional filming environment using resources you already have!&nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">In this engaging session, you&#39;ll learn:</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">- How to optimise lighting for a polished look</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">- Effective soundproofing techniques</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">- Positioning scripts to make delivery smoother and easier</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">- Simple background setups that impress and disguise</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Don&#39;t miss out on this opportunity to boost your video production skills without breaking the bank. Book your spot now and start creating videos that captivate your audience and enhance your brand.</p>

FREE Webinar: Create Your Own Home or Office Studio for Professional Videos
Are you a business owner looking to elevate your video content? Join our free webinar and discover how to set up a professional filming environment using resources you already have! 
In this engaging session, you'll learn:
- How to optimise lighting for a polished look
- Effective soundproofing techniques
- Positioning scripts to make delivery smoother and easier
- Simple background setups that impress and disguise
Don't miss out on this opportunity to boost your video production skills without breaking the bank. Book your spot now and start creating videos that captivate your audience and enhance your brand.

Join our free webinar to learn how to set up a professional home or office studio for high-quality video creation using existing resources.

Setting Up Your Home Or Office Studio for Video Production (Free Webinar)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This combined HACCP and Food Safety Level 4 course, developed by STC and accredited by the CPD Accreditation Office, will give you a 2 in 1 qualification which is unique. Other training providers only provide these as separate qualifications, however STC has challenged this practice since &ldquo;you can&rsquo;t know HACCP without food safety, and you can&rsquo;t know food safety without HACCP!&rdquo; And at Ask Sonia Ltd, we whole heartedly agree!</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP &amp; Food Safety.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical &amp; Quality departments and HACCP team members, team leaders, consultants or trainers. The qualification is also suitable for those working in related industries, such as packaging, storage &amp; distribution.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Attendees should already have knowledge of food safety hazards and controls, as this course will take the attendee through the intermediate levels at the start, and build up to provide the required advanced level of knowledge and understanding by the end of the course.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">This course has been accredited by the CPD Accreditation Office for delivery, structure and content.</p>

This combined HACCP and Food Safety Level 4 course, developed by STC and accredited by the CPD Accreditation Office, will give you a 2 in 1 qualification which is unique. Other training providers only provide these as separate qualifications, however STC has challenged this practice since “you can’t know HACCP without food safety, and you can’t know food safety without HACCP!” And at Ask Sonia Ltd, we whole heartedly agree!
We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP & Food Safety. 
Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical & Quality departments and HACCP team members, team leaders, consultants or trainers. The qualification is also suitable for those working in related industries, such as packaging, storage & distribution.
The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.
Attendees should already have knowledge of food safety hazards and controls, as this course will take the attendee through the intermediate levels at the start, and build up to provide the required advanced level of knowledge and understanding by the end of the course.
HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
This course has been accredited by the CPD Accreditation Office for delivery, structure and content.

Ask Sonia Limited

Food Safety

HACCP

CPD accredited Advanced (Level 4) HACCP & Food Safety training course. 
Delivered online (Zoom) by a live tutor.
Exam and Certificate fee included in the price.

CPD Accredited Advanced Combined HACCP & Food Safety Level 4 (5 days)

<p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(62, 62, 62);">This qualification is aimed at those responsible for assisting in the development and maintenance of food safety systems in a food manufacturing, catering or related environment.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">The objective of the qualification is to provide learners with the knowledge necessary to maintain food safety at all stages in manufacturing, catering and other related industries, for example those involved in distribution and storage.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to Food Safety.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">Food safety training (including HACCP) is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);"><span style="color: rgb(62, 62, 62); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(62, 62, 62);">This course has been accredited by the CPD Accreditation Office for delivery, structure and content. It</span> is brought to you by a selected CIEH registered Training Partner.</p>

This qualification is aimed at those responsible for assisting in the development and maintenance of food safety systems in a food manufacturing, catering or related environment.
The objective of the qualification is to provide learners with the knowledge necessary to maintain food safety at all stages in manufacturing, catering and other related industries, for example those involved in distribution and storage.
We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to Food Safety.
Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members.
The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.
It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.
Food safety training (including HACCP) is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
This course has been accredited by the CPD Accreditation Office for delivery, structure and content. It is brought to you by a selected CIEH registered Training Partner.

Accredited Food Safety

CIEH Level 3 Food Safety in manufacturing. 
Delivered online (Zoom) by a live tutor.
Exam and Certificate fee included in the price.

CIEH Level 3 Food Safety in Manufacturing (2 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This combined HACCP and Food Safety Level 3 <span style="color: rgb(65, 65, 65); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(65, 65, 65);">course</span><span style="color: rgb(65, 65, 65); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(65, 65, 65);">,</span><span style="color: rgb(65, 65, 65); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(65, 65, 65);">&nbsp;</span>developed by STC and accredited by the CPD Accreditation Office, will give you a 2 in 1 qualification which is unique. Other training providers only provide these as separate qualifications, however STC has challenged this practice since &ldquo;you can&rsquo;t know HACCP without food safety, and you can&rsquo;t know food safety without HACCP!&rdquo;&nbsp;And at Ask Sonia Ltd, we whole heartedly agree!</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP and Food Safety.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members. The qualification is also suitable for those working in related industries, such as packaging, storage and distribution.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">This course has been accredited by the CPD Accreditation Office for delivery, structure and content.</p>

This combined HACCP and Food Safety Level 3 course, developed by STC and accredited by the CPD Accreditation Office, will give you a 2 in 1 qualification which is unique. Other training providers only provide these as separate qualifications, however STC has challenged this practice since “you can’t know HACCP without food safety, and you can’t know food safety without HACCP!” And at Ask Sonia Ltd, we whole heartedly agree!
We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP and Food Safety.
Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members. The qualification is also suitable for those working in related industries, such as packaging, storage and distribution.
The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.
It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.
HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
This course has been accredited by the CPD Accreditation Office for delivery, structure and content.

CPD accredited Intermediate (Level 3) HACCP & Food Safety training course. 
Delivered online (Zoom) by a live tutor.
Exam and Certificate fee included in the price.

CPD Accredited Intermediate Combined HACCP & Food Safety Level 3 (2.5 days)

<p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(62, 62, 62);">This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP and Food Safety.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members. The qualification is also suitable for those working in related industries, such as packaging, storage and distribution.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);">HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.</p><p style="color: rgb(62, 62, 62); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(62, 62, 62);"><span style="color: rgb(62, 62, 62); box-sizing: border-box;" id="isPasted" fr-original-style="color: rgb(62, 62, 62);">This course has been accredited by the CPD Accreditation Office for delivery, structure and content. It</span> is brought to you by a selected CIEH registered Training Partner.</p>

This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.
The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls.
We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP and Food Safety.
Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members. The qualification is also suitable for those working in related industries, such as packaging, storage and distribution.
The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.
It is a good idea for attendees to already have some knowledge of food safety hazards and controls, however this is not essential as this course will provide the required knowledge and understanding.
HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
This course has been accredited by the CPD Accreditation Office for delivery, structure and content. It is brought to you by a selected CIEH registered Training Partner.

CIEH Level 3 Intermediate HACCP certificate in manufacturing. 
Delivered online (Zoom) by a live tutor.
Exam and Certificate fee included in the price.

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