Name: Infection Control Training
Price: 12 GBP
Availability: InStock

<p>Dermatology and skincare are essential components of overall health and well-being. Our comprehensive Dermatology &amp; Skincare course covers a wide range of topics, from the basics of dermatology and skin anatomy to the diagnosis and treatment of various skin conditions. By delving into the care of different skin types and ethnicities, as well as seasonal skincare and sunburn remedies, this course ensures that you are well-equipped to address a diverse array of skincare concerns.</p><p>This all-encompassing course not only provides an understanding of skin nutrients and infections but also focuses on reducing ageing effects and acne treatments. By mastering these essential concepts, you will be prepared to offer knowledgeable and effective skincare solutions to clients and help them achieve healthier, more radiant skin.</p><p><strong>Learning Outcomes:</strong></p><ol><li>Understand the fundamentals of dermatology and skin anatomy.</li><li>Learn the role of skin nutrients and their impact on skin health.</li><li>Diagnose and treat various skin diseases and infections.</li><li>Provide tailored care for different skin types and ethnicities.</li><li>Gain knowledge of effective acne treatments and ageing reduction techniques.</li><li>Develop strategies for seasonal skincare and sunburn remedies.</li></ol><p><strong>14 </strong><strong>in 1 Exclusive Bundle</strong></p><ul><li><strong>Course 01: Dermatology &amp; Skincare at QLS Level 5</strong></li><li><strong>Course 02: Acne Treatments and Beauty Care</strong></li><li><strong>Course 03: Aging &amp; Longevity Course</strong></li><li><strong>Course 04: Anatomy &amp; Physiology of Human Body</strong></li><li><strong>Course 05: Luxury Spa Facial Therapy Course</strong></li><li><strong>Course 06: Nutrition and Health</strong></li><li><strong>Course 07: Food Allergen Awareness</strong></li><li><strong>Course 08: Waxing and Hair Removal</strong></li><li><strong>Course 09: Stress Management Training</strong></li><li><strong>Course 10: Infection Prevention Training</strong></li><li><strong>Course 11: Personal Hygiene</strong></li><li><strong>Course 12: Certificate in CV Writing and Interview Skills</strong></li></ul><p><strong>Why Choose Imperial Academy?</strong></p><ul><li>Fully online Training.</li><li>QLS Endorsed &amp; CPD Accredited Training.</li><li>No time limits. Study at your own pace.</li><li>Expert Instructors.</li><li>Audio Visual Training.</li><li>Further reading where necessary.</li><li>Up-to-date curriculum and effective guidelines.</li></ul><p> Enrol in our '<strong>Dermatology &amp; Skincare</strong>' today and Start Learning </p><p>Launch the dynamic career you've always wanted! Take this high-quality <strong> Dermatology &amp; Skincare </strong>Bundle training worth to articulate your innovative goals and develop a simple approach for attaining them. Whether you're an aspirant looking to start your dream career, a professional looking to branch out, or somebody in between   this <strong>Dermatology &amp; Skincare</strong>, QLS Endorsed Course will get you sorted. The rudimentary knowledge in this course will add tremendous value and enable you to establish the meaningful career you've always craved.</p><p>Course Curriculum</p><p><strong>Course 01: Dermatology &amp; Skincare at QLS Level 5</strong></p><ul><li>Module 01: Basics of Dermatology</li><li>Module 02: Skin Anatomy</li><li>Module 03: Skin Nutrients</li><li>Module 04: Diagnosis of Skin Disease</li><li>Module 05: Skin Infections</li><li>Module 06: Atopic Eczema</li><li>Module 07: Care of Different Skin Types</li><li>Module 08: Different Ethnicities Skin Care</li><li>Module 09: Reducing Ageing Effects</li><li>Module 10: Acne and Its Remedies</li><li>Module 11: Seasonal Skin Care</li><li>Module 12: Effect of the Sunburn and It's Remedies</li></ul><p><strong>----------- 11 more premium courses-----------</strong></p><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        155 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>This <strong>Dermatology &amp; Skincare </strong>course will be a great source of knowledge for you to improve your existing skills and take them to the next level.</p><p><strong>Disclaimer</strong></p><p>This course has been endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification. One Education will be able to advise you on any further recognition. For further information please visit the Learner FAQs on the Quality Licence Scheme website.</p><p>Imperial Academy is an approved reselling partner for Quality Licence Scheme courses under One Education.</p><p><strong>Note: </strong>This course is not applicable for any professional certification. However, You will have an edge to gather deep knowledge and information about this sector.</p>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>Anyone can enrol in this Dermatology &amp; Skincare course.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <ul><li>Dermatology Nurse: £32,000 per year</li><li>Skincare Specialist: £23,000 per year</li><li>Aesthetician: £25,000 per year</li><li>Beauty Therapist: £20,000 per year</li><li>Medical Aesthetic Practitioner: £35,000 per year</li><li>Spa Manager: £28,000 per year</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            Included
        </p>
            <div> <p><strong>Quality Licence Scheme Endorsed Certificate of Achievement</strong></p><p>Learners will get an endorsed certificate of achievement (included with the course) directly at their doorstep after successfully completing the package! It should be noted that <strong>international students must pay a £10 shipping cost.</strong></p><p>For ordering additional QLS Certificates, <strong>other than Dermatology &amp; Skincare course</strong>, the fees will be following with £10 for international shipping only</p><ul><li>Level 1 - £109</li><li>Level 2 - £115</li><li>Level 3 - £119</li><li>Level 4 - £125</li><li>Level 5 - £129</li><li>Level 6 - £135</li><li>Level 7 - £139</li></ul><p><strong>CPD Accredited Certification</strong></p><p>Upon successfully completing each of the courses in this package, you will be qualified for CPD Accredited Certificates. Certification is available -</p><ul><li>PDF completely free of charge</li><li>Hard copy for £3.99 each</li></ul><p>It should also be noted that <strong>international students must pay a £10 shipping cost.</strong></p> </div>

                        </div>

Imperial Academy

Level 5 Diploma(FREE QLS Endorsed Certificate)| 12 CPD Courses+12 PDF Certificates| 155 CPD Points| CPD & CiQ Accredited

Dermatology & Skincare

General Admission

<p><strong> 24-Hour Knowledge Knockdown! Prices Reduced Like Never Before </strong></p><p>Did you know that in England alone, there are over <strong>20,000</strong> sites designated for their importance for nature conservation? The UK faces a number of environmental challenges, from pollution to habitat loss. A recent report found that <strong>99%</strong> of rivers fail good ecological status. Are you passionate about protecting our natural world? Do you want to understand the legal framework that governs human interaction with the environment? If so, this Environmental Law Bundle is the perfect place to start.</p><p>With a single payment, you will gain access to Diploma in Environmental Law course, including <strong>10 premium courses</strong>, a <strong>QLS Endorsed Hardcopy certificate</strong> (for the title course) and <strong>11 PDF certificates</strong> for Absolutely <strong>free</strong>.</p><p><strong>This Environmental Law Bundle Package includes the following:</strong></p><ul><li><strong> Main Course:</strong> Advanced Diploma in Environmental Law at QLS Level 6</li></ul><p><strong>10 Additional CPDQS Accredited Premium Courses -</strong></p><ul><li><strong> Course 01: </strong>Environment Management Course</li><li><strong> Course 02:</strong> Environmental Health</li><li><strong> Course 03: </strong>Conservation</li><li><strong> Course 04: </strong>Agricultural Science</li><li><strong> Course 05: </strong>Botany</li><li><strong> Course 06: </strong>Land Management Course</li><li><strong> Course 07: </strong>Horticulture Diploma</li><li><strong> Course 08: </strong>Understanding of Homesteading Gardening Diploma</li><li><strong> Course 09: </strong>Gardening And Horticulture</li><li><strong> Course 10: </strong>Renewable Energy: Solar</li></ul><p>This comprehensive bundle provides a well-rounded education in environmental issues and how the law addresses them. You'll gain a strong foundation in environmental law principles, from pollution control to conservation practices. The bundle also explores practical skills like land management and renewable energy solutions. Whether you're interested in environmental policy, sustainable agriculture, or a career in horticulture, this bundle equips you with the knowledge and expertise to succeed.</p><p><strong>Learning outcome of this Environmental Law Bundle:</strong></p><ul><li>Gain a thorough understanding of key environmental laws in the UK.</li><li>Analyze the impact of human activities on the environment.</li><li>Develop strategies for sustainable land management practices.</li><li>Evaluate different renewable energy sources and their applications.</li><li>Apply horticultural principles to cultivate healthy and sustainable gardens.</li><li>Identify and implement best practices for environmental conservation.</li></ul><p>Don't miss this opportunity to make a positive impact! Enrol today and take the first step towards a greener future.</p><p><strong>Why Choose Us?</strong></p><ul><li>Get a Free <strong>QLS Endorsed Certificate</strong> upon completion of Environmental Law</li><li>Get a <strong>free student ID card</strong> with Environmental Law Training</li><li>The Environmental Law is affordable and simple to understand</li><li>This course is entirely online, interactive lesson with voiceover audio</li><li><strong>Lifetime access </strong>to the Environmental Law course materials</li><li>The Environmental Law comes with 24/7 tutor support</li></ul> <p>Start your learning journey straight away!</p><p><strong>****Course Curriculum****</strong></p><p><strong> Main Course: Advanced Diploma in Environmental Law at QLS Level 6</strong></p><ul><li>Module 01: Legal System</li><li>Module 02: What is Environmental Act</li><li>Module 03: International Environment Act</li><li>Module 04: Environmental Organisations</li><li>Module 05: National Environmental Legacy Act</li><li>Module 06: The Environment and Economics Part 1</li><li>Module 07: The Environment and Economics Part 2</li><li>Module 08: Climate Change</li><li>Module 09: Environmental Impact Assessment</li><li>Module 10: Nature Conservation</li><li>Module 11: Kyoto Protocol and Paris Agreement</li><li>Module 12: Sustainable Development</li><li>Module 13: Compliance and Governance</li><li>Module 14: Right to Information, Participation and Justice</li><li>Module 15: Enforcement of Environmental</li></ul><p><strong> Course 01: Environment Management Course</strong></p><ul><li>Module 01: Environment and Ecology</li><li>Module 02: Environmental Issues</li><li>Module 03:How to Create a Vision Statement</li><li>Module 04: Environmental Management System</li><li>Module 05:What is a Mission</li><li>Module 06: Environmental Law and Policy</li><li>Module 07: Improving Environmental Performance</li><li>Module 08: Environmental Management Audit</li><li>Module 09: What is a Vision</li><li>Module 10: Strategic Planning Process</li></ul><p><strong> Course 02: Environmental Health</strong></p><ul><li>Module 01: Intro To Environmental Health</li><li>Module 02: Waste, Pollution And Pollutants</li><li>Module 03: Environment, Pollution, Climate Change And Health</li><li>Module 04: Recovering Resources And Managing Waste</li><li>Module 05: Food Waste</li><li>Module 06: Plastic</li><li>Module 07: Air Pollution</li><li>Module 08: Water</li><li>Module 09: Environmental Sustainability</li></ul><p><strong>=========&gt;&gt;&gt;&gt;&gt; And 8 More Courses &lt;&lt;&lt;&lt;&lt;=========</strong></p><p><strong>How will I get my Certificate?</strong></p><p>After successfully completing the course, you will be able to order your Certificates as proof of your achievement.</p><ul><li><strong>PDF Certificate:</strong> Free (Previously it was £12.99*11 = £143)</li><li><strong>QLS Endorsed Hard Copy Certificate: </strong>Free (For The Title Course: Previously it was £129)</li></ul> <h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        260 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>This Environmental Law is perfect for highly motivated people who want to improve their technical skills and prepare for the career they want!</p>
                        </div> <h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>No prior background or expertise is required for this Environmental Law bundle.</p>
                        </div> <h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>After completing this bundle, you are to start your career or begin the next phase of your career.</p><ul><li>Environmental Solicitor</li><li>Real Estate and Legal Counsel</li><li>Business and Planning Advisor</li><li>Paralegal</li><li>Corporation Lawyer</li><li>Industry Law Advocates</li></ul>
                        </div> <h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Advanced Diploma in Environmental Law at QLS Level 6</h4>
        <p>
            Hard copy certificate -
            Included
        </p>
            <div><p><em>Please note that International students have to pay an additional £10 as a shipment fee.</em></p></div>
        <h4>CPD Accredited Digital Certificate</h4>
        <p>
            Digital certificate -
            Included
        </p>
            <div><p>Upon passing the Course, you need to order a <strong>Digital Certificate</strong> for each of the courses inside this bundle as proof of your new skills that are accredited by <strong>CPD QS </strong>for Free.</p></div>

                        </div>

Academy for Health and Fitness

Level 6 Diploma in Environmental Law - QLS Endorsed

<p>In today's modern world, the Foundations of <strong>HVACR: Exploring Air Conditioning, Refrigeration, and Indoor Air Quality</strong> Course is indispensable. Understanding air conditioning, refrigeration, and indoor air quality is crucial for maintaining comfortable environments in residential, commercial, and industrial spaces.</p><p>This course delves into the fundamentals of heat transfer, air conditioning systems, compressors, water chillers, and fans, among other essential components. Mastery of these concepts not only enhances daily life by ensuring optimal living and working conditions but also opens up abundant career opportunities. In the UK job market, proficiency in HVACR systems is highly sought after, with salaries ranging from £25,000 to £40,000 annually.</p><p><strong>The increasing demand for skilled professionals in this sector, driven by the growing emphasis on energy efficiency and environmental sustainability, is evident with a projected job growth of 13% by 2029</strong>. Acquiring expertise in HVACR not only enriches one's knowledge but also paves the way for a rewarding career path in a thriving industry.</p><p><strong>Key Features:</strong></p><ul><li>CPD Certified</li><li>Free Certificate from Reed</li><li>CIQ Approved</li><li>Developed by Specialist</li><li>Lifetime Access</li></ul><p><strong>Course Curriculum</strong></p><ul><li><strong>Module 01:</strong> Fundamentals of Heat, Air conditioning and Refrigeration</li><li><strong>Module 02:</strong> Air Conditioning Systems</li><li><strong>Module 03:</strong> Compressors, Water Chillers, and Fans</li><li><strong>Module 04:</strong> Refrigeration and Refrigerants</li><li><strong>Module 05:</strong> Installation and Construction of Refrigeration and Air Conditioning System</li><li><strong>Module 06:</strong> Food Refrigeration</li><li><strong>Module 07: </strong>Indoor Air Quality</li></ul><p><strong>Learning Outcomes:</strong></p><ul><li>Understand fundamental principles of HVACR systems operation and maintenance.</li><li>Analyze various types of air conditioning systems and their applications.</li><li>Identify different compressor types and their roles in refrigeration.</li><li>Evaluate refrigerants and their impact on system performance and environment.</li><li>Demonstrate proficiency in installing and constructing HVACR systems.</li><li>Apply principles of food refrigeration to ensure product safety and quality.</li></ul><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        10 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><li>
                                        <h3>
                                            
                                                Foundations of HVACR: Exploring Air Conditioning, and Indoor Air Quality <span>1:42:40</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section1">
                                                <li>
                                                        
                                                    <span>1: Module 01: Fundamentals of Heat, Air conditioning and Refrigeration</span>

                                                        <span>Preview</span>
                                                    
                                                    <span>14:49</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>2: Module 02: Air Conditioning Systems</span>

                                                    <span>14:52</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>3: Module 03: Compressors, Water Chillers, and Fans</span>

                                                    <span>16:20</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>4: Module 04: Refrigeration and Refrigerants</span>

                                                    <span>11:39</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>5: Module 05: Installation and Construction of Refrigeration</span>

                                                    <span>15:03</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>6: Module 06: Food Refrigeration</span>

                                                    <span>14:27</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>7: Module 07: Indoor Air Quality</span>

                                                    <span>13:30</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>8: CPD Certificate - Free</span>

                                                    <span>01:00</span>

                                                                                                                                                                
                                                                                                    </li>
                                                <li>
                                                    <span>9: Leave A Review</span>

                                                    <span>01:00</span>

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

                        <div id="who_is_this_course_for">
                            <p>This Foundations of HVACR: Exploring Air Conditioning, Refrigeration, and Indoor Air Quality course is accessible to anyone eager to learn more about this topic. Through this course, you'll gain a solid understanding of Foundations of HVACR: Exploring Air Conditioning, Refrigeration, and Indoor Air Quality. Moreover, this course is ideal for:</p><ul><li>Aspiring HVACR technicians seeking comprehensive knowledge.</li><li>Building maintenance professionals looking to enhance their skills.</li><li>Facilities managers aiming to optimize HVACR system performance.</li><li>Food industry workers interested in refrigeration techniques.</li><li>Environmental enthusiasts keen on indoor air quality management.</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>There are no requirements needed to enrol into this Foundations of HVACR: Exploring Air Conditioning, Refrigeration, and Indoor Air Quality course. We welcome individuals from all backgrounds and levels of experience to enrol into this Foundations of HVACR: Exploring Air Conditioning, Refrigeration, and Indoor Air Quality course.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>After finishing this Foundations of HVACR: Air Conditioning course you will have multiple job opportunities waiting for you. Some of the following Job sectors of HVACR are:</p><ul><li>HVAC Engineer - £25K to 45K/year</li><li>Refrigeration Technician - £20K to 35K/year</li><li>Air Conditioning Installer - £18K to 30K/year</li><li>Indoor Air Quality Specialist - £22K to 40K/year</li><li>Food Refrigeration Technician - £20K to 35K/year</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <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>

Online Training Academy

Foundations of HVACR: Exploring Air Conditioning, Refrigeration, and Indoor Air Quality

<p>In today's fast-paced world, mastering <strong>Bread Making through a Homemade Baking</strong> Course has become increasingly crucial. The importance of this skill extends beyond mere culinary prowess; it's about self-sufficiency and health consciousness. Understanding the basics of Baking not only allows individuals to create delicious and nutritious bread at home but also fosters a deeper connection to the food we consume.</p><p>Moreover, learning Bread Making opens doors to various job opportunities, <strong>particularly in the UK where the demand for skilled bakers is high</strong>. <strong>With an average salary ranging from £18,000 to £25,000 per year</strong>, possessing this skill can significantly enhance one's employability.</p><p><strong> Additionally, as the food industry continues to expand, the need for proficient bakers is on the rise, with a growth rate of approximately 8% annually</strong>. Thus, enrolling in a Bread Making course equips individuals with valuable expertise, offering both personal fulfillment and professional advancement opportunities.</p><p><strong>Key Features:</strong></p><ul><li>CPD Certified Bread Making: Homemade Baking Course</li><li>Free Certificate from Reed</li><li>CIQ Approved Bread Making: Homemade Baking Course</li><li>Developed by Specialist</li><li>Lifetime Access</li></ul><p><strong>Course Curriculum:</strong></p><ul><li><strong>Module 01:</strong> Introduction to Bread Making</li><li><strong>Module 02:</strong> Equipment</li><li><strong>Module 03:</strong> Basics of Baking</li><li><strong>Module 04:</strong> Basic Techniques</li><li><strong>Module 05:</strong> Make Your Own Sourdough</li><li><strong>Module 06:</strong> Making Bread Using Straight Dough</li><li><strong>Module 07:</strong> More Recipes (Part 1)</li><li><strong>Module 08:</strong> More Recipes (Part 2)</li></ul><p><strong>Learning Outcomes:</strong></p><ul><li>Understand bread making fundamentals for homemade baking success.</li><li>Identify and utilise necessary equipment for efficient bread making.</li><li>Grasp essential baking techniques to create delicious homemade bread.</li><li>Master basic bread making techniques for various bread types.</li><li>Learn to craft your own sourdough bread from scratch.</li><li>Create a variety of breads using straight dough and unique recipes.</li></ul><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        10 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><li>
                                        <h3>
                                            
                                                Bread Making: Homemade Baking <span>1:29:28</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section1">
                                                <li>
                                                        
                                                    <span>1: Module 01: Introduction to Bread Making</span>

                                                        <span>Preview</span>
                                                    
                                                    <span>05:23</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>2: Module 02: Equipment</span>

                                                    <span>12:16</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>3: Module 03: Basics of Baking</span>

                                                    <span>07:00</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>4: Module 04: Basic Techniques</span>

                                                    <span>08:03</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>5: Module 05: Make Your Own Sourdough</span>

                                                    <span>10:19</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>6: Module 06: Making Bread Using Straight Dough</span>

                                                    <span>08:16</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>7: Module 07: More Recipes </span>

                                                    <span>19:45</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>8: Module 08: More Recipes (Part 2)</span>

                                                    <span>17:26</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>9: CPD Certificate - Free</span>

                                                    <span>01:00</span>

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

                        <div id="who_is_this_course_for">
                            <p>This Bread Making: Homemade Baking course is accessible to anyone eager to learn more about this topic. Through this course, you'll gain a solid understanding of Bread Making: Homemade Baking. Moreover, this course is ideal for:</p><ul><li>Beginner bakers seeking to master homemade bread making.</li><li>Home cooks eager to learn the art of baking bread.</li><li>Food enthusiasts interested in creating delicious homemade bread.</li><li>Individuals passionate about exploring diverse bread making techniques.</li><li>Anyone looking to elevate their baking skills and repertoire.</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>There are no requirements needed to enrol into this Bread Making: Homemade Baking course. We welcome individuals from all backgrounds and levels of experience to enrol into this Bread Making: Homemade Baking course.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>After finishing this Bread Making: Homemade Baking course you will have multiple job opportunities waiting for you. Some of the following Job sectors of Bread Making: Homemade Baking are:</p><ul><li>Bakery Assistant - £16K to £20K/year.</li><li>Pastry Chef - £20K to £25K/year.</li><li>Head Baker - £25K to £30K/year.</li><li>Food Production Manager - £30K to £35K/year.</li><li>Food Scientist - £35K to £40K/year.</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <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>

Bread Making: Homemade Baking

<p>Are you ready to excel in the vibrant world of hospitality? Our <strong>Hospitality Management Training</strong> course is designed to equip you with the skills and knowledge to thrive in this dynamic industry. Whether you're a newcomer or an industry professional looking to enhance your expertise, this course is your gateway to success.</p><p><strong>Key Features:</strong></p><ul><li>CPD Certified </li><li>Free Certificate from Reed</li><li>CIQ Approved</li><li>Developed by Specialist</li><li>Lifetime Access </li></ul><p>The Hospitality Management Training course provides a comprehensive introduction to the field of hospitality. Learners will gain a broad understanding of the hotel industry and learn how to manage front office operations, housekeeping, engineering, and security. They will explore how to effectively oversee food and beverage services and ensure high service quality. The course emphasizes customer satisfaction and covers the essential processes of hiring, training, and developing staff in the hospitality industry.</p><p>Additionally, learners will delve into marketing strategies specific to travel and tourism, understand basic accounting principles relevant to hospitality, and learn about the latest technologies transforming the industry. This curriculum equips learners with practical skills and knowledge to excel in various hospitality management roles.</p><p><strong>Course Curriculum</strong></p><ul><li>Module 01: Introduction to Hospitality Management</li><li>Module 02: An Overview of the Hotel Industry</li><li>Module 03: Management of Front Office Operations</li><li>Module 04: Management of Housekeeping, Engineering and Security Operations</li><li>Module 05: Management of Food and Beverages Operations</li><li>Module 06: Management of Service Quality in the Hospitality Industry</li><li>Module 07: Customer Satisfaction</li><li>Module 08: The Process of Selection and Recruitment in Hospitality Industry</li><li>Module 09: The Process of Development and Training in the Hospitality Industry</li><li>Module 10: Marketing in Travel and Tourism Business</li><li>Module 11: Accounting in Hospitality</li><li>Module 12: E-Hospitality and Technology</li></ul><p><strong>Learning Outcomes:</strong></p><ul><li>Understand core principles in hospitality management and hotel industry operations.</li><li>Master management techniques for front office and housekeeping operations.</li><li>Oversee food and beverage management within hospitality environments.</li><li>Enhance service quality management in hospitality industries.</li><li>Implement effective customer satisfaction strategies.</li><li>Utilise e-hospitality and technology in modern hospitality contexts.</li></ul><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        10 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><li>
                                        <h3>
                                            
                                                Hospitality Management Training <span>2:06:37</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section1">
                                                <li>
                                                    <span>1: Module 01: Introduction to Hospitality Management</span>

                                                    <span>10:19</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>2: Module 02: An Overview of the Hotel Industry</span>

                                                    <span>08:12</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>3: Module 03: Management of Front Office Operations</span>

                                                    <span>08:44</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>4: Module 04: Management of Housekeeping, Engineering and Security Operations</span>

                                                    <span>13:23</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>5: Module 05: Management of Food and Beverages Operations</span>

                                                    <span>10:07</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>6: Module 06: Management of Service Quality in the Hospitality Industry</span>

                                                    <span>10:29</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>7: Module 07: Customer Satisfaction</span>

                                                    <span>10:05</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>8: Module 08: The Process of Selection and Recruitment in Hospitality Industry</span>

                                                    <span>10:55</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>9: Module 09: The Process of Development and Training in the Hospitality Industry</span>

                                                    <span>11:05</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>10: Module 10: Marketing in Travel and Tourism Business</span>

                                                    <span>10:58</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>11: Module 11: Accounting in Hospitality</span>

                                                    <span>11:18</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>12: Module 12: E-Hospitality and Technology</span>

                                                    <span>10:02</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>13: CPD Certificate - Free</span>

                                                    <span>01:00</span>

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

                        <div id="who_is_this_course_for">
                            <ul><li>Aspiring hotel managers seeking foundational knowledge.</li><li>Hospitality staff aiming for career advancement.</li><li>Individuals interested in the travel and tourism sector.</li><li>Entrepreneurs entering the hospitality business.</li><li>Recent graduates considering hospitality careers.</li></ul>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <ul><li>Hotel Manager</li><li>Front Office Manager</li><li>Housekeeping Manager</li><li>Food and Beverage Manager</li><li>Hospitality Marketing Coordinator</li><li>E-Hospitality Specialist</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <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>

Hospitality Management Training

<section>
						<div>
					<div>
			<div>
								<div>
				<div>
			<h2>Overview</h2>		</div>
				</div>
				<div>
				<div>
							<p><span>By enroling in Diploma in Professional Chef, you can kickstart your vibrant career and strengthen your profound knowledge. You can learn everything you need to know about the topic.</span></p><p><span>The Diploma in Professional Chef course includes all of the most recent information to keep you abreast of the employment market and prepare you for your future. The curriculum for this excellent Diploma in Professional Chef course includes modules at all skill levels, from beginner to expert. You will have the productivity necessary to succeed in your organisation once you have completed our Diploma in Professional Chef Program.</span></p><p><span>So enrol in our Diploma in Professional Chef course right away if you're keen to envision yourself in a rewarding career.</span></p>						</div>
				</div>
					</div>
		</div>
							</div>
		</section>
				<section>
						<div>
					<div>
			<div>
								<div>
				<div>
			<h2><b>Description</b>
</h2>		</div>
				</div>
				<div>
				<div>
							<p><span>Enroling in this Diploma in Professional Chef course can improve your Diploma in Professional Chef perspective, regardless of your skill levels in the Diploma in Professional Chef topics you want to master. If you're already a Diploma in Professional Chef expert, this peek under the hood will provide you with suggestions for accelerating your learning, including advanced Diploma in Professional Chef insights that will help you make the most of your time. This Diploma in Professional Chef course will act as a guide for you if you've ever wished to excel at Diploma in Professional Chef.</span></p>						</div>
				</div>
					</div>
		</div>
							</div>
		</section>
				<section>
						<div>
					<div>
			<div>
								<div>
				<div>
			<h2>Why Choose Us?</h2>		</div>
				</div>
				<div>
				<div>
							<ul><li><span>After successfully completing the Diploma in Professional Chef Course, you will receive a </span><b>FREE PDF Certificate </b><span>as evidence of your newly acquired abilities.</span></li><li><span>Lifetime access to the whole collection of Diploma in Professional Chef learning materials.</span></li><li><span>Online test with immediate results</span></li><li><span>Enroling in the course has no additional cost.</span></li><li><span>You can study and complete the Diploma in Professional Chef course at your own pace.</span></li><li><span>Study for the Diploma in Professional Chef course using any internet-connected device, such as a computer, tablet, or mobile device.</span></li></ul>						</div>
				</div>
					</div>
		</div>
							</div>
		</section>
				<section>
						<div>
					<div>
			<div>
								<div>
				<div>
			<h2>Who Is This Course For?</h2>		</div>
				</div>
				<div>
				<div>
							<p><span>This Diploma in Professional Chef course is a great place to start if you're looking to start a new career in Diploma in Professional Chef field. This training is for anyone interested in gaining in-demand Diploma in Professional Chef proficiency to help launch a career or their business aptitude. </span></p>						</div>
				</div>
					</div>
		</div>
							</div>
		</section>
				<section>
						<div>
					<div>
			<div>
								<div>
				<div>
			<h2>Requirements</h2>		</div>
				</div>
				<div>
				<div>
							<p><span>The Diploma in Professional Chef course requires no prior degree or experience. All you require is English proficiency, numeracy literacy and a gadget with stable internet connection. Learn and train for a prosperous career in the thriving and fast-growing industry of Diploma in Professional Chef, without any fuss.</span></p>						</div>
				</div>
					</div>
		</div>
							</div>
		</section>
				<section>
						<div>
					<div>
			<div>
								<div>
				<div>
			<h2>Career Path</h2>		</div>
				</div>
				<div>
				<div>
							<p><span>This Diploma in Professional Chef training will assist you develop your Diploma in Professional Chef ability, establish a personal brand, and present a portfolio of relevant talents. It will help you articulate a  Diploma in Professional Chef professional story and personalise your path to a new career. Furthermore, developing this Diploma in Professional Chef skillset can lead to numerous opportunities for high-paying jobs in a variety of fields.</span></p>						</div>
				</div>
					</div>
		</div>
							</div>
		</section> <div>
				<h3>
	<span>Course Curriculum</span>
</h3>

<div>
<table>				<tbody><tr>
					<td colspan="4"> Becoming a Chef</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Can TV Chefs Teach You To Cook?</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Improving Cooking And Food Preparation Skills</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Catering To Unique Tastes</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Qualities Of A Successful Chef</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Achieve Perfection As A Saucier</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Becoming The Perfect Chef</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Equipment For Perfect Chefs</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>How To Become The Perfect Chef: Attending School</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Keys To Getting and Using Feedback</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>What Can You Do With A Culinary Degree</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Knife Skills For The Perfect Chef</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Making Meals Easy to Eat Healthy</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Plating for the At Home Chef</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Perfect Chefs Choose A Speciality</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Finding Local Cooking Classes</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>How Can You Become a Professional Chef</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Physical Qualities of the Perfect Chef</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Importance of Testing Recipes</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Chefs Important Baking Tools</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Learning Curve To Becoming The Perfect Chef</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Job of a Professional Chef</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Mix of Sweet, Spicy and Savory</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Perfect At Home Chef</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Perfect Chef Opens A Restaurant</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Physical Demand of Being a Chef</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Kitchen Management</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Buying Kitchen Equipment: Tips And Tricks To Save Money</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Well Equipped Kitchen</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Take Inventory</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Be Wary Of The Latest Trends</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Inexpensive Vs. Cheap</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Needing Vs. Wanting</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Comparison Shopping</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>How To Find The Best Deals</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Secrets Of Outdoor Cooking Recipes</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Once A Month Cooking Recipes</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Mother's Day Cooking Made Easy</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Mardi Gras Cooking Cajun Style</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Learn To Cook Italian Food On Vacation</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cooking With A Dutch Oven</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipes Of Italian Vegetarian Cooking</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Home Cooking Network: An Array Of Recipes</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>America's Home Cooking: The Television Program</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>A Wonderful Experience With Outdoor Cooking Burners</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cooking For Sunday Dinner</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Healthy Cooking Oils</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cooking Cajun Food</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Paula's Home Cooking Recipes</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Importance Of Eating A Healthful Vegetarian Diet</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Italian Food On A Date</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The History Of Pasta In Italian Food</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Review Of Different Vegetarian Cooking Shows</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Italian Cooking Brochutto</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cooking Christmas Cookies</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Back To Beginning For President's Day Cooking</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Microwave Bacon Cooking Equipment</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cheap Italian Food In Milan</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Chinese Cooking Wok</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>7 Useful Cooking Tips And Hints</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Down Home Cooking</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Italian Cooking School</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cooking Games</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Italian Cooking Recipes</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>French Cooking Holidays</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Managing Restaurant</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Business Basics</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Put Together Your Business Concept</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Identify your Target Market</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Identify Your Competition</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Write A Mission Statement</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Downline Basics</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Equipment And Supplies</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Marketing And Quality Control</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Wrapping Up</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Recipes</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - I</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - II</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - III</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - IV</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - V</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - VI</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - VII</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - VIII</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - IX</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - X</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - XI</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - XII</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - XIII</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - XIV</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - XV</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe - XVI</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe -XVII</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe -XVIII</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe -XIX</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recipe -XX</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Recommended Reading</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recommended Reading: Diploma in Professional Chef</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Mock Exam- Diploma in Professional Chef</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Final Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Final Exam- Diploma in Professional Chef</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
				</tbody></table></div>

			</div>

NextGen Learning

Diploma in Professional Chef Course

<div>
	<h3><strong>Description: </strong></h3>
<p><span>Nutrition is considered as the most important factor to ensure the health of people. Learn how to maintain health and wellness by enrolling in this course where we will provide you essential lessons on nutrition. Learning through this complete course in nutrition will help improve your knowledge and skills about nutritious diet and appetite to enhance the health status of yours or your potential clients and will help boost your career advancement. </span></p>
<h3><strong>Who is the course for?</strong></h3>
<ul>
<li><span>Trainers, professionals and other busy people who are on health, diet, and nutrition.</span></li>
<li><span>A busy health professional who wants to keep track of their diet and their bodies healthy.</span></li>
</ul>
<h3><b>Entry Requirement:</b></h3>
<ul>
<li><span>This course is available to all learners, of all academic backgrounds. </span></li>
<li><span>Learners should be aged 16 or over to undertake the qualification.</span></li>
<li><span>Good understanding of English language, numeracy and ICT are required to attend this course.</span></li>
</ul>
<h3><strong>Assessment:</strong></h3>
<ul>
<li>At the end of the course, you will be required to sit an online multiple-choice test. Your test will be assessed automatically and immediately so that you will instantly know whether you have been successful.</li>
<li>Before sitting for your final exam you will have the opportunity to test your proficiency with a mock exam.</li>
</ul>
<h3><strong>Certification:</strong></h3>
<ul>
<li>After you have successfully passed the test, you will be able to obtain an Accredited Certificate of Achievement. You can however also obtain a Course Completion Certificate following the course completion without sitting for the test. Certificates can be obtained either in hardcopy at a cost of £39 or in PDF format at a cost of £24.</li>
<li>PDF certificate's turnaround time is 24 hours and for the hardcopy certificate, it is 3-9 working days.</li>
</ul>
<h3><strong>Why choose us?</strong></h3>
<ul>
<li>Affordable, engaging &amp; high-quality e-learning study materials;</li>
<li>Tutorial videos/materials from the industry leading experts;</li>
<li>Study in a user-friendly, advanced online learning platform;</li>
<li>Efficient exam systems for the assessment and instant result;</li>
<li>The UK &amp; internationally recognised accredited qualification;</li>
<li>Access to course content on mobile, tablet or desktop from anywhere anytime;</li>
<li>The benefit of career advancement opportunities;</li>
<li>24/7 student support via email.</li>
</ul>
<h3><b>Career Path:</b></h3>
<p><span>The Nutrition Bundle Course will be very beneficial and helpful, especially to health and sport-related careers like:</span></p>
<ul>
<li><span>Athletes</span></li>
<li><span>Clinical Dietetics</span></li>
<li><span>Fitness Instructor</span></li>
<li><span>Food and Nutrition Specialist</span></li>
<li><span>Nutritionist</span></li>
<li><span>Personal Trainer</span></li>
<li><span>Public Health Nutrition</span></li>
<li><span>Related Health Professional</span></li>
<li><span>Sports Specialist</span></li>
<li><span>Wellness Coach.</span></li>
</ul>
		</div><table width="100%">				<tbody><tr>
					<td colspan="4">Module 1: Diet and Nutrition</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Getting Started with a Diet</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Low Carb (No Carb) Diets</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Women's Health Look Good Naked Diet</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Prevention System's Flat Belly Diet</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Weight Watchers International's Pro Points</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Mike Geary's Truth about Abs Diet</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>HCG Diet</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Diet Supplements and Weight Loss</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Diets that Provide Food Supplements</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Wrapping Up</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 2: Heart Nutrition</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Role Of Nutrition In Heart Disease Treatment</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Natural Remedy Enhances Heart Health</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Vitamins For A Healthy Heart</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Nutritional Supplements For Treating Heart Diseases</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Getting Folic Acid For Heart Disease</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Natural Fat Is Good For The Heart</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Wrapping Up</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 3: Nutritious Appetite</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>You Are What You Eat</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Importance Of Nutrition For Dieting</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Delicious Foods You Should Avoid</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>You Should Eat More Nutritious Food</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Your Weight Loss Nutrition Plan</td>
					<td> </td>
					<td><span><i></i> 01:00:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Do Supplements Really Work?</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Accelerate Your Progress With Physical Activities</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Additional Supporting Materials </td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Diet and Nutrition</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Mock Exam- Nutrition Bundle Course</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Final Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Final Exam- Nutrition Bundle Course</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Order Your Certificates and Transcripts</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Order Your Certificates and Transcripts</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
				</tr>
				</tbody></table>

John Academy

Nutritional Therapist

Health & Nutrition

Nutrition Science

Nutrition

Nutrition & Diet

Nutrition & Dietetics

Nutrition Bundle Course

<div>
					<div>
								<section>
						<div>
							<div>
					<div>
			<div>
							<div>
						<div>
				<div>
					</div>
				</div>
						</div>
					</div>
		</div>
								</div>
					</div>
		</section>
							</div>
				</div>
					<div>
						<div>
				<div>
									<section>
						<div>
							<div>
					<div>
			<div>
							<div>
						<div>
				<div>
								<div>
				<h3><strong>Nutrition Training - Advanced Diet &amp; Meal Planning Overview</strong></h3><p>Confused by all the different diets out there? What if you could ditch the fads and create a personalized eating plan that actually works for you? Nutrition Training - Advanced Diet &amp; Meal Planning is your guide to becoming your own nutrition boss.</p><p>This course breaks down the science of food into easy-to-understand chunks. You'll learn the basics of healthy eating, from the different types of nutrients your body needs to how food choices affect your health. We'll then delve deeper into advanced dieting strategies, so you can create a plan that fits your goals, whether you want to lose weight or build muscle.</p><p>The course also covers popular diets, explaining how they work and if they're the right choice for you. Plus, you'll learn how to use food to help prevent illness.</p><p>By the end, you'll be able to design custom meal plans that give your body exactly what it needs to thrive. Nutrition Training - Advanced Diet &amp; Meal Planning is your key to unlocking a healthier, happier you through the power of food!</p><h3><strong>Learning Outcomes</strong></h3><ul><li>Grasp the core principles of nutrition and healthy eating.</li><li>Explore advanced dieting theories to craft a personalized plan.</li><li>Design targeted meal plans for effective fat loss.</li><li>Develop strategies to support muscle growth through diet.</li><li>Evaluate popular diets and make informed choices about your nutrition.</li></ul><h3><b>Why You Should Choose</b><b> Nutrition Training - Advanced Diet &amp; Meal Planning</b></h3><ul><li><span>Lifetime access to the course</span></li><li><span>No hidden fees or exam charges</span></li><li><span>CPD Accredited certification on successful completion</span></li><li><span>Full Tutor support on weekdays (Monday - Friday)</span></li><li><span>Efficient exam system, assessment and instant results</span></li><li><span>Download Printable PDF certificate immediately after completion</span></li><li><span>Obtain the original print copy of your certificate, dispatch the next working day for as little as £9.</span></li><li><span>Improve your chance of gaining professional skills and better earning potential.</span></li></ul><h3><b>Who is this Course for?</b></h3><p><b>Nutrition Training - Advanced Diet &amp; Meal Planning </b><span>is CPD certified and IAO accredited. This makes it perfect for anyone trying to learn potential professional skills.</span></p><p><span>As there is no experience and qualification required for this course, it is available for all students from any academic backgrounds.</span></p><h3><b>Requirements</b></h3><p><span>Our</span><b> Nutrition Training - Advanced Diet &amp; Meal Planning</b><span> is fully compatible with any kind of device. Whether you are using Windows computer, Mac, smartphones or tablets, you will get the same experience while learning. Besides that, you will be able to access the course with any kind of internet connection from anywhere at any time without any kind of limitation.</span></p><h3><b>Career Path</b></h3><p><span>You will be ready to enter the relevant job market after completing this course. You will be able to gain necessary knowledge and skills required to succeed in this sector. All our Diplomas' are CPD and IAO accredited so you will be able to stand out in the crowd by adding our qualifications to your CV and Resume. </span></p>					</div>
						</div>
				</div>
						</div>
					</div>
		</div>
								</div>
					</div>
		</section>
									</div>
			</div>
					</div><table>				<tbody><tr>
					<td colspan="4">Nutrition Training - Advanced Diet &amp; Meal Planning</td>
				</tr>
								<tr>
					<td colspan="4">Section 01: Introduction</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Course overview</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Get to know your instructor</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Section 02: The Nutrition Fundamentals</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Recap intro</td>
					<td> </td>
					<td><span><i></i> 00:01:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Nutrition priorities</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Calories Summary</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Macronutrient summary</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Meal timing summary</td>
					<td> </td>
					<td><span><i></i> 00:09:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Quality &amp; Composition summary</td>
					<td> </td>
					<td><span><i></i> 00:05:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Supplements Summary</td>
					<td> </td>
					<td><span><i></i> 00:06:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Meal planning recap</td>
					<td> </td>
					<td><span><i></i> 00:09:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Section 03: Advanced Dieting Theory</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Advanced Nutrition Theory Introduction</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Factors That Influence Energy Expenditure</td>
					<td> </td>
					<td><span><i></i> 00:09:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Protein</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Amino Acids</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Protein &amp; Energy (De Novo Glucogenesis)</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Carbohydrates</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Glucose &amp; Glycogen</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Carbs &amp; Energy (Glycolysis)</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Fat</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Essential Fatty Acids (Omega 3 &amp; Omega 6)</td>
					<td> </td>
					<td><span><i></i> 00:07:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Fat &amp; Energy (Lipolysis)</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The 4th Macronutrient: Alcohol</td>
					<td> </td>
					<td><span><i></i> 00:05:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Section 04: Advanced Dieting For Fat Loss</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Advanced Fat Loss Introduction</td>
					<td> </td>
					<td><span><i></i> 00:01:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Should I build muscle or lose fat first?</td>
					<td> </td>
					<td><span><i></i> 00:06:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Different Phases Of A Fat Loss Diet</td>
					<td> </td>
					<td><span><i></i> 00:08:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Settling Point Theory Explained</td>
					<td> </td>
					<td><span><i></i> 00:06:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>How To Reverse Diet</td>
					<td> </td>
					<td><span><i></i> 00:05:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Best Strategies And Supplements To Reduce Hunger</td>
					<td> </td>
					<td><span><i></i> 00:08:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Different Stages Of Fitness Transformations</td>
					<td> </td>
					<td><span><i></i> 00:07:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>PSMF: The Science-Based Crash Diet That Works</td>
					<td> </td>
					<td><span><i></i> 00:07:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Can You Break Your Metabolism?</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Section 05: Advanced Dieting For Muscle Grow</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Advanced Dieting For Muscle Growth Introduction</td>
					<td> </td>
					<td><span><i></i> 00:01:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Muscle Growth Priorities</td>
					<td> </td>
					<td><span><i></i> 00:05:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Different Types Of Bulks</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Step By Step Dirty Bulk</td>
					<td> </td>
					<td><span><i></i> 00:08:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Step By Step Regular Bulk</td>
					<td> </td>
					<td><span><i></i> 00:07:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Step By Step Lean Bulk</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Difference Between Fitness Diets &amp; Health Diets</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Intra Workout Carbs</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Section 06: Popular Diets Explained</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The 'One True Diet' Fallacy</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Naturalistic Fallacy</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Perfect Nutrient Fallacy</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Pros &amp; Cons Of High Carb Diets</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Pros &amp; Cons Of Low Carb Diets</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Pros &amp; Cons Of Moderate Carb, Moderate Fat Diets</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Blood Type Diet</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Carb Cycling</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Section 07: Dieting &amp; Disease Prevention</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Dieting &amp; Diseases Introduction</td>
					<td> </td>
					<td><span><i></i> 00:01:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Right Diet To Avoid Acid Reflux</td>
					<td> </td>
					<td><span><i></i> 00:05:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Right Diet For Constipation</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Right Diet To Avoid Diabetes</td>
					<td> </td>
					<td><span><i></i> 00:08:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Leaky Gut Syndrome</td>
					<td> </td>
					<td><span><i></i> 00:05:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Section 08: FAQ</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Diet vs Exercise: Which Is More Important</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>HCG diet</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Is Fructose Bad For You?</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Should You Separate Carbs And Protein?</td>
					<td> </td>
					<td><span><i></i> 00:04:00</span></td>
				</tr>
				</tbody></table>

iStudy UK

Nutrition & Weight Management

Nutrition Training - Advanced Diet & Meal Planning

<p>The field of work known as hospitality involves <strong>taking care of customers</strong> who frequently visit your business. The most typical kinds of properties where hospitality managers work include <strong>hotels, motels, resorts, and condos</strong>. But there are also hospitality managers in private transportation, retail, food and beverage, and other sectors.</p> <p>In this course, you will learn about this industry, the <strong>basics of hospitality</strong>, how it relates to tourism, lodging and food service, different forms of accommodation, different kinds of rooms, restaurant management and hotel guests in this course. Understanding the growth of the hospitality industry and effective quality control is also essential.</p> <p>This hospitality bundle is a thorough, instructor-led course created to give you a thorough understanding of the nature of the associated industry and your primary responsibilities. You must be able to provide excellent service to others and control situations when they go wrong. To do this, our skilled specialists created this course to meet your demands.</p> <p>The hospitality bundle teaches you everything about the subject in-depth and from scratch. You will receive exciting learning materials throughout this self-paced program, and you will learn the skills you need to apply a variety of concepts to give yourself a competitive edge in the job market.</p> <p><strong>Learning Outcome</strong></p> <p>Following the successful completion of the course, you will</p> <ul> <li>Know the fundamentals of the hospitality and hotel industries</li><li>Learn about the significance of customer care in the hotel industry</li><li>Be able to handle money in the hospitality industry</li><li>Become competent in opening and closing practices, shift reporting, and control systems in hotel management</li><li>Hold a grasp of the hospitality, marketing, and hotel sector in general</li><li>Know about cleaning, food and beverage, and auditing procedures</li><li>Understand the cost management for the hospitality sector</li><li>Have knowledge of accounting functions in the hospitality and hotel industries.</li></ul> <p><strong>Why People love Hospitality From Academy for Health &amp; Fitness:</strong></p> <ul> <li>Opportunity to boost your CV/Resume with <strong>CPD </strong><strong>accredited proficiency</strong></li><li>Student ID card with amazing discounts - completely for FREE! (Postal charges will be applicable for international delivery)</li><li>Instant results upon completion of each assessment</li><li>Certificates available in both PDF and hard copy format</li><li>Interactive, high-quality course content with 24/7 online access</li><li>Full tutor support and learning assistance included.</li></ul> <p><strong>****Course Curriculum****</strong><br />Here are the topics you will cover on the Course.</p> <ul> <li>Module 01: Introduction to Hospitality Management</li><li>Module 02: An Overview of Hotel Industry</li><li>Module 03: The Process of Selection and Recruitment</li><li>Module 04: The Process of Development and Training</li><li>Module 05: Management of Front Office Operations</li><li>Module 06: Management of Housekeeping, Engineering and Security Operations</li><li>Module 07: Management of Food and Beverage Operations</li><li>Module 08: Management of Service Quality</li><li>Module 09: Marketing in Travel and Tourism Business</li><li>Module 10: Accounting in Hospitality Industry</li><li>Module 11: Customer Satisfaction</li><li>Module 12: E-Hospitality and Technology</li></ul> <p><strong>Assessment Process</strong></p> <p>Once you have finished the learning stages in the course, your abilities will be assessed by an automated multiple-choice question session, after which you will receive the results immediately.</p> <p><strong>Showcase Your Accomplishment of New Skills: Get a Certification of Completion</strong></p> <p>Upon passing the assessment, you will receive proper certification that is accredited by CPD and universally accepted. You can order your certificate at a cost of £10 for PDF and £29 for hardcopy certificate or both for £39.</p> <h2>
        
        <div>CPD</div>
    </h2>

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

                        <div id="who_is_this_course_for">
                             <p>Anyone who enjoys picking up new skills can enrol in this program.</p> 
                        </div> <h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                             <p>Enrol on the Hospitality with no formal entry requirements! If you have a passion for knowledge and want to learn something new, register on the Hospitality without any delay.</p> 
                        </div> <h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                             <p>You will be able to grasp specific knowledge and abilities with the highest level of confidence after completing the hospitality management course or training, enabling you to advance your career in the appropriate industry, such as :</p> <ul> <li>Hospitality Manager</li><li>Hotel Manager</li><li>Housekeeping Manager</li><li>Catering Manager</li></ul> 
                        </div> <h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>Certificate of completion</h4>
        <p>
            Digital certificate -
            £10
        </p>

                        </div>

Hospitality: E-Hospitality and Technology

<p>Step into the realm of infection control mastery, where each module is a key unlocking the secrets of a safer, healthier world. Explore the intricate dance between pathogens and prevention, beginning with the foundational principles that form the backbone of infection control. Delve into the complexities of infections spread by various means - from sexual contact to the subtle pathways of food, water, and bodily fluids. Unearth the hidden dangers lurking in the realms of animals and insects, and the less common infections that demand our vigilance.</p><p><strong>Key Features:</strong></p><ul><li>CPD Certified</li><li>Free Certificate from Reed</li><li>CIQ Approved</li><li>Developed by Specialist</li><li>Lifetime Access</li></ul><p>Navigate the landscape of person-to-person transmission, dissecting the ways diseases weave through our interconnected lives. Discover the policies shaping infection prevention and control in the UK, arming yourself with the knowledge to safeguard communities. Finally, explore the power of immunization as a shield against infectious threats. This isn't just a course; it's a journey into the art and science of infection control - a journey that empowers you to champion health and resilience in the face of unseen adversaries. Join us on this quest for knowledge, where understanding infection control isn't just a skill - it's a commitment to a healthier, safer future.</p><p><strong>Course Curriculum</strong></p><ul><li><strong>Module 01: Foundations of Infection Control</strong><ul><li>Unveiling the Core Principles and Strategies - Part 01</li><li>Unraveling the Core Principles and Strategies - Part 02</li></ul></li><li><strong>Module 02: Infections Spread by Sexual Contact</strong><ul><li>Understanding Transmission Dynamics - Part 01</li><li>Decoding Transmission Dynamics - Part 02</li><li>Beyond Basics: Advanced Insights - Part 03</li></ul></li><li><strong>Module 03: Infections Spread by Food and Water</strong><ul><li>Unmasking Risks in Daily Consumption - Part 01</li><li>Navigating Hazards in Everyday Diet - Part 02</li><li>Advanced Perspectives on Food Safety - Part 03</li></ul></li><li><strong>Module 04: Infections Spread by Blood and Body Fluids</strong><ul><li>Untangling the Web of Transmission - Part 01</li><li>Strategizing Control Measures - Part 02</li></ul></li><li><strong>Module 05: Infections Spread by Animals, Insects, and Uncommon Sources</strong><ul><li>Exploring Lesser-Known Sources of Infection</li></ul></li><li><strong>Module 06: Person-to-Person Transmission of Infections &amp; Diseases</strong><ul><li>Deciphering Human-to-Human Transmission - Part 01</li><li>Mastering Interpersonal Infection Control - Part 02</li></ul></li><li><strong>Module 07: Infection Control Policies in the UK</strong><ul><li>Navigating Policies for Effective Prevention and Control</li></ul></li><li><strong>Module 08: Immunization Strategies</strong><ul><li>Unlocking Comprehensive Approaches for Effective Immunization</li></ul></li></ul><p><strong>Learning Outcomes:</strong></p><ul><li>Grasp foundational principles for infection prevention and control in diverse scenarios.</li><li>Understand the spread of infections through sexual contact and preventive measures.</li><li>Analyze infections transmitted via food, water, and strategies for prevention.</li><li>Navigate the complexities of infections spread by blood, body fluids, and related precautions.</li><li>Identify and address less common infections from animals, insects, and other sources.</li><li>Master the nuances of infections and diseases transmitted person-to-person, implementing effective control.</li></ul><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        10 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><li>
                                        <h3>
                                            
                                                Module 01: Foundations of Infection Control <span>1:06:08</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section1">
                                                <li>
                                                    <span>1: Unveiling the Core Principles and Strategies - Part 01</span>

                                                    <span>35:41</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>2: Unraveling the Core Principles and Strategies - Part 02</span>

                                                    <span>30:27</span>

                                                        
                                                                                                                                                                                                            </li>
                                        </ul>
                                    </li>
                                    <li>
                                        <h3>
                                            
                                                Module 02: Infections Spread by Sexual Contact <span>1:32:17</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section2">
                                                <li>
                                                    <span>3: Understanding Transmission Dynamics - Part 01</span>

                                                    <span>24:34</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>4: Decoding Transmission Dynamics - Part 02</span>

                                                    <span>34:03</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>5: Beyond Basics: Advanced Insights - Part 03</span>

                                                    <span>33:40</span>

                                                        
                                                                                                                                                                                                            </li>
                                        </ul>
                                    </li>
                                    <li>
                                        <h3>
                                            
                                                Module 03: Infections Spread by Food and Water <span>1:32:52</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section3">
                                                <li>
                                                    <span>6: Unmasking Risks in Daily Consumption - Part 01</span>

                                                    <span>28:03</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>7: Navigating Hazards in Everyday Diet - Part 02</span>

                                                    <span>31:00</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>8: Advanced Perspectives on Food Safety - Part 03</span>

                                                    <span>33:49</span>

                                                        
                                                                                                                                                                                                            </li>
                                        </ul>
                                    </li>
                                    <li>
                                        <h3>
                                            
                                                Module 04: Infections Spread by Blood and Body Fluids <span>1:03:35</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section4">
                                                <li>
                                                    <span>9: Untangling the Web of Transmission - Part 01</span>

                                                    <span>36:30</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>10: Strategizing Control Measures - Part 02</span>

                                                    <span>27:05</span>

                                                        
                                                                                                                                                                                                            </li>
                                        </ul>
                                    </li>
                                    <li>
                                        <h3>
                                            
                                                Module 05: Infections Spread by Animals, Insects, and Uncommon Sources <span>1:13:54</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section5">
                                                <li>
                                                    <span>11: Exploring Lesser-Known Sources of Infection</span>

                                                    <span>1:13:54</span>

                                                        
                                                                                                                                                                                                            </li>
                                        </ul>
                                    </li>
                                    <li>
                                        <h3>
                                            
                                                Module 06: Person-to-Person Transmission of Infections &amp; Diseases <span>1:02:21</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section6">
                                                <li>
                                                    <span>12: Deciphering Human-to-Human Transmission - Part 01</span>

                                                    <span>31:00</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>13: Mastering Interpersonal Infection Control - Part 02</span>

                                                    <span>31:21</span>

                                                        
                                                                                                                                                                                                            </li>
                                        </ul>
                                    </li>
                                    <li>
                                        <h3>
                                            
                                                Module 07: Infection Control Policies in the UK <span>16:15</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section7">
                                                <li>
                                                    <span>14: Navigating Policies for Effective Prevention and Control</span>

                                                    <span>16:15</span>

                                                        
                                                                                                                                                                                                            </li>
                                        </ul>
                                    </li>
                                    <li>
                                        <h3>
                                            
                                                Module 08: Immunization Strategies <span>30:02</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section8">
                                                <li>
                                                    <span>15: Unlocking Comprehensive Approaches for Effective Immunization</span>

                                                    <span>29:02</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>16: CPD Certificate - Free</span>

                                                    <span>01:00</span>

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

                        <div id="who_is_this_course_for">
                            <ul><li>Healthcare professionals desiring advanced infection control knowledge.</li><li>Social workers involved in community health and disease prevention.</li><li>Public health officials responsible for implementing infection control policies.</li><li>Individuals transitioning to roles focusing on infectious disease prevention and control.</li><li>Emergency responders seeking comprehensive infection control training.</li></ul>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <ul><li>Infection Control Nurse</li><li>Public Health Inspector</li><li>Epidemiologist</li><li>Health and Safety Officer</li><li>Medical Researcher</li><li>Disease Prevention Specialist</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <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>

Infection Control Training

<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 official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.</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));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</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));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided.&nbsp;</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));">At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></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));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain the steps to managing an audit programme</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe auditing fundamentals and techniques</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

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

Ask Sonia Limited

Food Safety

HACCP

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

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

<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 official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.</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));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</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));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.</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));">At the end of the course, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></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));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

Auditor

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

BRCGS Food Safety Issue 9 - For Auditors (3 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 official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.</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));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.&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));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.</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));">At the end of the course, participants will be assessed with an exam.&nbsp;</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></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));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain what is required to comply with the requirements of the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe what to expect from your BRCGS audit&nbsp;</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Prepare for an audit to the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Apply resource tools available for compliance and support from BRCGS</p><br fr-original-style="" style="box-sizing: border-box;"></li></ul>

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard. 
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.
At the end of the course, participants will be assessed with an exam. 
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Explain what is required to comply with the requirements of the Standard
Describe the scope of companies and products covered by the Standard
Describe what to expect from your BRCGS audit
Prepare for an audit to the Standard
Apply resource tools available for compliance and support from BRCGS

BRCGS Food Safety Issue 9 - For Sites (2 Days)

Manchester

<p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(34, 34, 34);">The WSET Level 2 Award in Wines has full accreditation from OfQual as a Level 2 Vocational Qualification. Through a combination of tasting and theory you will explore the factors that impact the style and quality of wine and learn how to describe wines with confidence.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Schedule:</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">The 8 x 2-hour online sessions on -&nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">What the course covers</strong></p><ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Wine tasting</strong>: You will learn how to taste and describe wines using the WSET Systematic Approach to Tasting (SAT)</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Food and wine pairing</strong>: You will learn the principles of food and wine pairing</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Wine service and storage</strong>: You will learn the correct way to store and serve wine and how to recognise common faults found in wine</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Labelling</strong>: You will learn how to decode and understand wine labels</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Factors influencing the style of wine</strong>: You will explore how environmental factors, grape-growing, vineyard and maturation options influence the style and quality of the wines made all over the world</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Grape varieties</strong>: You&#39;ll learn about the styles of wines produced by the key international red and white grape varieties (Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Pinot Noir, Merlot and Syrah/Shiraz) as well as the styles of wines made with 22 regionally important grape varieties grown in 70 wine regions (GI&#39;s) around the world</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Sparkling and Fortified wines</strong>: You will be taught how grape varieties and winemaking processes influence the style of wines in these two key wine categories.</li></ul><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">No prior wine knowledge is required however the course builds upon the&nbsp;<a href="https://www.localwineschool.com/manchester/events/professional-courses/wset-courses/wset-course-level-1-online/" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">WSET Level 1 Award in Wines</a> course. It is not essential to complete Level 1 to join the Level 2 course but if you are a complete begineer you may wish to consider this option. We recommend you read the course specification document&nbsp;<a href="https://www.wsetglobal.com/media/11718/wset_l2wines_specification_en_jun2022_issue11.pdf" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">HERE</a>&nbsp;for full details of the content, structure and assesment criteria. Any questions please&nbsp;<a href="https://www.localwineschool.com/manchester/contact/" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">get in touch</a>.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course delivery</strong></p><ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;">The Level 2 Award in Wines online course covers the same syllabus as the classroom course and is delivered in LIVE interactive online lessons by one of our certified wine educators</li><li fr-original-style="" style="box-sizing: border-box;">This course includes 16 hours online tuition in 8 x 2hr sessions&nbsp;and we recommend a minimum of 12 hours additional study</li><li fr-original-style="" style="box-sizing: border-box;">Your tutor will give you a guided tasting of 12 wines on this course (for details of how to order the wines see below)</li><li fr-original-style="" style="box-sizing: border-box;">You will receive access to practice multiple-choice revision questions specific to this course - FREE OF CHARGE</li></ul><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Please note a reliable broadband connection is essential for the completion of this online course as are basic computer skills.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Examination</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">To obtain the WSET Level 2 Award in Wines Qualification, you will need to successfully pass the exam. The exam is made up of 50 multiple-choice questions to be completed in 1 hour. A mark of 55% is required to pass the exam.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">The exam is taken online via a <a href="https://www.youtube.com/watch?v=DarWJz6dUbU" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">Remote Invigilation</a> service giving you the flexibility to take the exam at a time and date of your choice. More details will be sent upon registration. Please ensure you read the information&nbsp;<a href="https://www.wsetglobal.com/wset-remote-invigilation-essential-guidance/?dm_i=5G5C,KRHB,4A50QU,2G285,1" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">HERE</a>&nbsp;if you wish to take the exam online.&nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Whats included</strong></p><ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;">All WSET course materials posted to you at no extra charge including: Looking Behind the Label course manual, Study Guide, specification and SAT Tasting Card</li><li fr-original-style="" style="box-sizing: border-box;">LIVE virtual interactive sessions taught by a Local Wine School WSET Certified Tutor</li><li fr-original-style="" style="box-sizing: border-box;">Exclusive access to practice multiple choice questions provided FREE OF CHARGE</li><li fr-original-style="" style="box-sizing: border-box;">WSET exam fee&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Remote Invigilation service&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Internationally recognised WSET qualification, certificate and pin for those who pass the exam</li><li fr-original-style="" style="box-sizing: border-box;">VAT at 20% &nbsp;(VAT receipt can be provided on request)</li></ul><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Wines</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">It is recommended that at least 12 wines are tasted as part of this course, although this is optional and the cost of wines is not included in the course fee above.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Our wine experts have specially selected wines for this course designed to demonstrate specific learning outcomes. We have negotiated a discounted price only available to our online students. Details of how to order your case of wines will be provided when you book your place. The cost is approx &pound;150 including VAT and delivery.&nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Wine preservation advice is give so that after each tasting exercise you can reseal and return to the wines over the coming days. &nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Special Educational Needs</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Please make the school aware if you have a condition which may mean that you will qualify for additional help during the exam such as dyslexia.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Important dates</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Registration deadline: please book at least 5 days before the start of the course, to allow time to send materials and order the tasting wines.</p>

Manchester Wine School

Sommelier

ONLINE - WSET Level 2 Award in Wines - Evenings

Bournemouth

London Waterloo Academy

Flight Attendant

Stewardess

FLIGHT ATTENDANT VIRTUAL VIA ZOOM COURSE, EVENINGS

Registration Fee

Course Fee

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Food Safety, Education and Social Care Training Courses&nbsp;</h2><h2 fr-original-style="" style="box-sizing: border-box;">What You Need To Know About Food Allergies</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h2 fr-original-style="" style="box-sizing: border-box;">CPD Accredited, Interactive Short Course</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">2 hr session</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Do you serve food, or have people with known allergies in your school or on your team?</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved</strong></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food allergy&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">The 14 Allergens</li><li fr-original-style="" style="box-sizing: border-box;">The Immune System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Allergies</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than&nbsp;<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a>&nbsp;in industrialized countries suffer from food intolerance or food allergy</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">About&nbsp;<a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a>&nbsp;live with a diagnosed food allergy in the UK, and&nbsp;<a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">600,000 people in the UK have coeliac disease</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><div data-css="tve-u-1728a354a7b" fr-original-style="" style="box-sizing: border-box;"></div><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</span></li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

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



CPD Accredited, Interactive Short Course



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






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








Pochat Training

Allergens

Allergen Awareness

Food Allergy

Allergy & Immunology

Food Allergen

Allergy

What You Need To Know About Food Allergies

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong id="isPasted" style="color: rgb(34, 177, 77); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(34, 177, 77);">CPD Accredited, Interactive Short Course</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">1&frac12; hr session</li><li fr-original-style="" style="box-sizing: border-box;">Would you know how to save someone&#39;s life if they were to go into anaphylactic shock?</li><li fr-original-style="" style="box-sizing: border-box;">Learn how to do so from the comfort of your own home or workplace</li></ul><h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Course Contents:</h2><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is anaphylaxis</li><li fr-original-style="" style="box-sizing: border-box;">The causes of anaphylaxis</li><li fr-original-style="" style="box-sizing: border-box;">The immune system</li><li fr-original-style="" style="box-sizing: border-box;">How to recognise someone in anaphylactic shock</li><li fr-original-style="" style="box-sizing: border-box;">How to treat someone in anaphylactic shock</li></ul><h2 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h2><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Allergy is the most common chronic disease in Europe</li><li fr-original-style="" style="box-sizing: border-box;">The UK has some of the highest prevalence rates of allergic conditions in the world, with over 20% of the population affected by one or more allergic disorder</li><li fr-original-style="" style="box-sizing: border-box;">A staggering 44% of British adults now suffer from at least one allergy and the number of sufferers is on the rise</li><li fr-original-style="" style="box-sizing: border-box;">Up to 20% of patients with allergies struggle daily with the fear of a possible asthma attack, anaphylactic shock, or even death from an allergic reaction</li><li fr-original-style="" style="box-sizing: border-box;">Almost a third of allergy sufferers have had to chance their lifestyles to reduce their allergic reactions</li><li fr-original-style="" style="box-sizing: border-box;">In 2014, 19.2% of emergency admissions were for anaphylactic reactions and 19.2% were for &lsquo;Other&rsquo; allergic reactions</li><li fr-original-style="" style="box-sizing: border-box;">With the knowledge you&#39;ll pick up from this course, you could potentially save someone&#39;s life!</li></ul><h2 fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></h2><div fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></div><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span contenteditable="false" draggable="true" fr-original-style="" style="outline: transparent solid 0px; user-select: none; position: relative; text-align: center; box-sizing: border-box; clear: both; display: block;" fr-original-class="fr-video fr-dvb fr-draggable fr-active"><video controls="" src="blob:https://admin.cademy.co.uk/d0791702-0e3f-4008-ae26-f7a2fb8476ab" style="width: 600px; border: none; box-sizing: border-box; max-width: 100%; position: relative; z-index: 2;" fr-original-style="width: 600px;" fr-original-class="fr-draggable">Your browser does not support HTML5 video.</video></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

Anaphylaxis

General Health

Public Health

Awareness Of Anaphylaxis

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br 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);">This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br 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&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2592/6</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

Manufacturing

Accredited Food Hygiene

Food Standards Agency (FSA)

Food Handling

Accredited Food Safety

Food Safety for Manufacturing, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Retail (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c1774ce" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><img src="https://images.cademy.co.uk/pochat-training/eaa46c26-880e-478a-ac05-5928b91c6d1e/original.png" style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

Retail

Health & Hygiene

Retail Management

Food & Drinks

Food & Hygiene

Food Safety for Retail, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety In Catering (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c01646f" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;"><br fr-original-style="" style="box-sizing: border-box;"></h3><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c016427" id="isPasted" style="color: rgb(10, 10, 10); box-sizing: border-box;" fr-original-style=" color: rgb(10, 10, 10);">Accredited, Ofqual regulated qualification</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/a4c18774-5a71-4cf6-9e8a-6c29a4f0d6ae/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br 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);">This means that you can be rest assured that your Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br 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&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2594/X</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

4850 Courses

Dermatology & Skincare

By Imperial Academy

Level 6 Diploma in Environmental Law - QLS Endorsed

By Academy for Health and Fitness

Foundations of HVACR: Exploring Air Conditioning, Refrigeration, and Indoor Air Quality

By Online Training Academy

Bread Making: Homemade Baking

By Online Training Academy

Hospitality Management Training

By Online Training Academy

Diploma in Professional Chef Course

By NextGen Learning

Nutrition Bundle Course

By John Academy

Nutrition Training - Advanced Diet & Meal Planning

By iStudy UK

Hospitality: E-Hospitality and Technology

By Academy for Health and Fitness

Infection Control Training

By Online Training Academy

Search By Location