Name: Level 7 Facilities Management
Price: 12 GBP
Availability: InStock

<p>Our <strong>Safeguarding Children</strong> course covers all your bases from the legal frameworks and guidelines to identifying risks and conducting assessments and many more.</p><p>And according to <strong>Reed </strong>a <strong>Family Support Worker </strong>can earn from <strong>£28,000 to £34,000</strong> in a year depending on experience, location and other factors.</p><p>According to NSPCC, <strong>over half a million children</strong> are estimated to suffer abuse in the UK every year. This shows that everyone needs to learn about safeguarding children.</p><p>Enrol today in our <strong>Safeguarding Children level 2</strong> course and become a trusted guardian of childhood. Together, let's safeguard the smiles, protect the dreams, and nurture the potential of our precious little ones</p><p><strong>Key Features </strong></p><p>This Safeguarding Children Level 2 Course Includes:</p><ul><li>This Safeguarding Children Level 2 Course is CPD Certified</li><li>Free Certificate from Reed</li><li>CIQ Approved Safeguarding Children Course</li><li>Developed by Specialist</li><li>Lifetime Access</li></ul><p><strong>Course Curriculum </strong></p><p><strong>Safeguarding Children Level 2 Course:</strong></p><ul><li><strong>Module 1:</strong> Fundamentals of Safeguarding</li><li><strong>Module 2:</strong> Legal Frameworks and Guidelines</li><li><strong>Module 3:</strong> Child Maltreatment</li><li><strong>Module 4:</strong> Sexual Exploitation</li><li><strong>Module 5:</strong> Identifying Risks and Conducting Assessments</li><li><strong>Module 6:</strong> Disclosure Responses and Reporting Procedures</li><li><strong>Module 7:</strong> Post-Referral Protocols</li><li><strong>Module 8:</strong> Documentation Practices</li></ul><p><strong>Learning Outcomes</strong></p><p>After completing this Safeguarding Children Level 2 Course, you will be able to:</p><ul><li>Apply legal frameworks to assess and manage child safeguarding concerns effectively.</li><li>Recognize signs of child maltreatment and understand appropriate intervention strategies.</li><li>Demonstrate proficiency in identifying and addressing risks through systematic assessments.</li><li>Respond appropriately to disclosures, following established reporting procedures and ethical guidelines.</li><li>Implement post-referral protocols to ensure ongoing safety and safeguarding children.</li><li>Exhibit competence in documentation practices, adhering to safeguarding policies and protocols.</li></ul><p><strong>Certification</strong></p><p>After completing this <strong>Safeguarding Children Level 2 Course</strong>, you will get a free Certificate.</p><p><u><strong>Please note: </strong></u><strong>The CPD approved course is owned by E-Learning Solutions Ltd and is distributed under license</strong>.</p><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        10 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by The CPD Certification Service
                                        </div>
                                </div>
                            </div>
                        </div><li>
                                        <h3>
                                            
                                                Safeguarding Children Level 2 <span>2:35:13</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section1">
                                                <li>
                                                        
                                                    <span>1: Module 1: Fundamentals of Safeguarding</span>

                                                        <span>Preview</span>
                                                    
                                                    <span>13:51</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>2: Module 2: Legal Frameworks and Guidelines</span>

                                                    <span>30:04</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>3: Module 3: Child Maltreatment</span>

                                                    <span>32:15</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>4: Module 4: Sexual Exploitation</span>

                                                    <span>26:08</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>5: Module 5: Identifying Risks and Conducting Assessments</span>

                                                    <span>10:19</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>6: Module 6: Disclosure Responses and Reporting Procedures</span>

                                                    <span>17:50</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>7: Module 7: Post-Referral Protocols</span>

                                                    <span>12:54</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>8: Module 8: Documentation Practices</span>

                                                    <span>09:52</span>

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

                                                    <span>01:00</span>

                                                                                                                                                                
                                                                                                    </li>
                                                <li>
                                                    <span>10: 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 <strong>Safeguarding Children Level 2</strong><strong> course</strong> is accessible to anyone eager to learn more about this topic. Through this course, you'll gain a solid understanding of <strong>Safeguarding Children</strong>. Moreover, this course is ideal for:</p><ul><li>Social workers</li><li>Teachers and educators</li><li>Healthcare professionals</li><li>Law enforcement personnel</li><li>Childcare providers</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>There are no requirements needed to enrol into this <strong>Safeguarding Children Level 2</strong><strong>course</strong>. We welcome individuals from all backgrounds and levels of experience to enrol into this <strong>Safeguarding Children Level 2</strong><strong> course.</strong></p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>After finishing this <strong>Safeguarding Children Level 2</strong><strong> course</strong> you will have multiple job opportunities waiting for you. Some of the following Job sectors of <strong>Safeguarding Children</strong> are:</p><ul><li>Child Protection Officer - £25K to 40K/year.</li><li>Family Support Worker - £20K to 35K/year.</li><li>Social Worker - £30K to 45K/year.</li><li>Education Welfare Officer - £25K to 40K/year.</li><li>Youth Justice Worker - £25K to 40K/year.</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <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

Safeguarding Children Level 2

General Admission

<p>Are you ready to delve into the world of economics and understand the forces that shape our society? Our Economics Level 3 Studies course is designed to provide you with a comprehensive understanding of economic principles, theories, and real-world applications. Whether you're aiming for a career in finance, business, or public policy, this course will equip you with the knowledge and skills you need to succeed.</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>In this Economics Level 3 course, learners will explore the basics of economics, understanding how markets work and how prices are set. They will learn about supply and demand, and how different factors can affect prices. The course covers production costs and the differences between various market structures, such as perfect competition and monopoly. Students will study key economic indicators like GDP, unemployment, and inflation, and how these measures affect the economy.</p><p>Additionally, the course addresses income distribution, poverty, and market failures. Learners will delve into fiscal policies, the role of money and banking, and the workings of the financial system. Finally, the course explores international finance, helping students understand global economic interactions. Overall, the course aims to provide a comprehensive understanding of how economic principles and policies shape the world around us.</p><p><strong>Course Curriculum</strong></p><ul><li><strong>Module 01:</strong> An Introduction to Economics</li><li><strong>Module 02: </strong>The Market System and the Circular Flow Model</li><li><strong>Module 03: </strong>Supply, Demand and Prices</li><li><strong>Module 04: </strong>Elasticity</li><li><strong>Module 05: </strong>Production and Costs</li><li><strong>Module 06:</strong> Market Structure Perfect Competition vs Monopoly</li><li><strong>Module 07: </strong>Measuring GDP and Economic Growth</li><li><strong>Module 08: </strong>Unemployment</li><li><strong>Module 09: </strong>Inflation</li><li><strong>Module 10:</strong> Prices</li><li><strong>Module 11: </strong>Income Distribution and Poverty</li><li><strong>Module 12: </strong>Market Failures</li><li><strong>Module 13: </strong>Fiscal Policy</li><li><strong>Module 14:</strong> Money, Banking and the Financial System</li><li><strong>Module 15:</strong> International Finance</li></ul><p><strong>Learning Outcomes:</strong></p><ul><li>Understand basic principles and theories introduced in Economics Level 3 Studies.</li><li>Analyse the market system using the Circular Flow Model.</li><li>Evaluate the effects of supply, demand, and prices on markets.</li><li>Assess elasticity's impact on consumer and producer behaviour.</li><li>Compare costs in different production stages and market structures.</li><li>Examine GDP, economic growth, unemployment, and inflation measures.</li><li>Investigate fiscal policy and the role of money and banking.</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>
                                            
                                                Economics Level 3 Studies <span>2:55:46</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section1">
                                                <li>
                                                    <span>1: Module 01: An Introduction to Economics</span>

                                                    <span>13:00</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>2: Module 02: The Market System and the Circular Flow Model</span>

                                                    <span>10:27</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>3: Module 03: Supply, Demand and Prices</span>

                                                    <span>15:09</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>4: Module 04: Elasticity</span>

                                                    <span>18:03</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>5: Module 05: Production and Costs</span>

                                                    <span>12:46</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>6: Module 06: Market Structure Perfect Competition vs Monopoly</span>

                                                    <span>09:50</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>7: Module 07: Measuring GDP and Economic Growth</span>

                                                    <span>13:18</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>8: Module 08: Unemployment</span>

                                                    <span>08:29</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>9: Module 09: Inflation</span>

                                                    <span>09:22</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>10: Module 10: Prices</span>

                                                    <span>07:30</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>11: Module 11: Income Distribution and Poverty</span>

                                                    <span>06:50</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>12: Module 12: Market Failures</span>

                                                    <span>12:15</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>13: Module 13: Fiscal Policy</span>

                                                    <span>16:42</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>14: Module 14: Money, Banking and the Financial System</span>

                                                    <span>13:33</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>15: Module 15: International Finance</span>

                                                    <span>07:32</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>Students interested in economic theory and applications.</li><li>Individuals aiming to understand market dynamics.</li><li>Learners curious about economic growth and policy.</li><li>People wanting insight into financial systems.</li><li>Those exploring income distribution and poverty issues.</li></ul>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <ul><li>Economic Analyst</li><li>Financial Advisor</li><li>Market Researcher</li><li>Policy Analyst</li><li>Banking Consultant</li><li>International Trade 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>

Economics Level 3 Studies

Training Tale

Project Management Qualification (PMQ)

Project Leadership

Project Management Professional (PMP)

Project Management

Google Project Management

Project Manager

Level - 7 Project Management

<p>The <strong>Level 2 TACCP Training</strong> Course equips individuals with crucial skills to safeguard food safety in the modern world. In an era where food safety threats are increasingly prevalent, understanding TACCP becomes paramount. This course delves into modules such as An Introduction to TACCP, Food Safety Legislation, and Understanding the Attacker, offering comprehensive insights into identifying and mitigating food threats. With the rise of food fraud and evolving regulations, mastering TACCP is not just beneficial but essential.</p><p>In the UK, job opportunities for TACCP-trained professionals are burgeoning, <strong>with salaries averaging around £30,000 to £40,000 annually</strong>. The advantage of this course lies in its relevance and applicability, as the food sector continues to expand. <strong>The demand for TACCP skills is projected to increase by 15% in the coming years</strong>, highlighting its significance in ensuring food security and consumer trust.</p><p><strong>Key Features:</strong></p><ul><li>CPD Certified Level 2 TACCP Training Course</li><li>Free Certificate from Reed</li><li>CIQ Approved Level 2 TACCP Training Course</li><li>Developed by Specialist</li><li>Lifetime Access</li></ul><p><strong>Course Curriculum</strong></p><ul><li><strong>Module 01:</strong> An Introduction to TACCP</li><li><strong>Module 02:</strong> Food Safety Legislation</li><li><strong>Module 03:</strong> Food Threats</li><li><strong>Module 04:</strong> Understanding the Attacker</li><li><strong>Module 05:</strong> Food Fraud</li><li><strong>Module 06:</strong> An Overview of TACCP Process</li><li><strong>Module 07:</strong> TACCP: Food Defence</li></ul><p><strong>Learning Outcomes:</strong></p><ul><li>Analyse food safety legislation for compliance and implementation strategies.</li><li>Identify potential food threats and assess their impact on operations.</li><li>Understand the motivations and methods of potential attackers in food industries.</li><li>Evaluate risks associated with food fraud and implement prevention measures.</li><li>Apply the TACCP process to detect, assess, and manage food threats.</li><li>Develop and implement food defence strategies to safeguard against threats.</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>
                                            
                                                Level 2 TACCP Training <span>1:52:13</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section1">
                                                <li>
                                                        
                                                    <span>1: Module 01: An Introduction to TACCP</span>

                                                        <span>Preview</span>
                                                    
                                                    <span>18:56</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>2: Module 02: Food Safety Legislation</span>

                                                    <span>20:46</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>3: Module 03: Food Threats</span>

                                                    <span>14:26</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>4: Module 04: Understanding the Attacker</span>

                                                    <span>08:32</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>5: Module 05: Food Fraud</span>

                                                    <span>17:08</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>6: Module 06: An Overview of TACCP Process</span>

                                                    <span>12:59</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>7: Module 07: TACCP: Food Defence</span>

                                                    <span>18:26</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>8: 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 Level 2 TACCP Training course is accessible to anyone eager to learn more about this topic. Through this course, you'll gain a solid understanding of Level 2 TACCP Training. Moreover, this course is ideal for:</p><ul><li>Food industry professionals seeking advanced safety training.</li><li>Quality assurance managers in food manufacturing companies.</li><li>Regulatory compliance officers responsible for food safety protocols.</li><li>Risk management professionals focusing on food safety and security.</li><li>Individuals involved in food supply chain management and logistics.</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>There are no requirements needed to enrol into this Level 2 TACCP Training course. We welcome individuals from all backgrounds and levels of experience to enrol into this Level 2 TACCP Training course.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>After finishing this Level 2 TACCP Training course you will have multiple job opportunities waiting for you. Some of the following Job sectors of Level 2 TACCP Training are: </p><ul><li>Food Safety Officer - £25K to 35K/year</li><li>Quality Assurance Manager - £30K to 45K/year</li><li>Regulatory Compliance Specialist - £28K to 40K/year</li><li>Food Fraud Investigator - £25K to 40K/year</li><li>Food Defense Coordinator - £27K to 38K/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>

Level 2 TACCP Training

Introduction To Construction

Construction Engineering

Construction Management

Construction Design & Management (CDM)

Engineering Management

Building Management

Level 7 Construction Management

<p><strong>**Stay Updated with Proper Food Hygiene and Safety Knowledge: Achieve a 5-Star Food Hygiene and Safety Rating**</strong></p><p>Did you know that in 2023 alone, there were over <strong>2,000+ reported cases of foodborne illnesses in the UK</strong>, highlighting the necessity for stringent food hygiene and safety measures? Are you aware that <strong>compliance with the Food Hygiene &amp; Safety Act</strong> is not just a legal obligation but also a critical aspect of ensuring the well-being of your customers?</p><p>Our comprehensive <strong>Food Hygiene Level 2 </strong>Course covers the fundamentals of food hygiene and food safety and legal requirements, providing you with a solid understanding of the Food Hygiene and Safety Act's importance in the UK.</p><p><strong>CPD Update - Stay Current, Stay Compliant</strong></p><p>Did you know that the Chartered Institute of Environmental Health recommends <strong>Continuous Professional Development (CPD) for food handlers?</strong> Regular updates are vital, especially with the evolving landscape of food hygiene and safety regulations and the need to meet the <strong>Food Hygiene Rating Scheme Standards</strong>.</p><p>Stay compliant, safeguard your business, and elevate your food hygiene and safety practices by enrolling in our Food Hygiene Level 2 Course today!</p><p><strong>Key Features:</strong></p><ul><li><strong>CPD Certified Food Hygiene Course</strong></li><li>Level 2 Food Hygiene Training</li><li><strong>Meets UK &amp; EU Food Hygiene legal requirements</strong></li><li><strong>Free</strong> Certificate Included</li><li><strong>CIQ Approved Food Hygiene Training</strong></li><li>Developed by Food Hygiene Specialist</li><li>Lifetime Access</li></ul><p>Food businesses in the UK are required to adhere to EU regulations, particularly 852/2004, which pertains to food hygiene. This Food Hygiene regulation mandates that businesses in the food service sector must ensure that their staff involved in handling or preparing food are adequately instructed, trained, and supervised the food hygiene and safety to perform their duties effectively.</p><p><strong>Food Hygiene Level 2</strong></p><p>Our Food Hygiene Level 2 Course covers essential aspects of food hygiene and food safety, from legal requirements to microbiological risks, dangers posed by allergens, and strategies for controlling food poisoning. It also includes modules on personal hygiene, HACCP principles, effective cleaning practices, and strategies for reopening businesses during COVID-19 by maintaining all aspects of food hygiene.</p><p><strong>Food Hygiene Course Curriculum</strong></p><p><strong>Food Hygiene Level 2 Training </strong></p><ul><li><strong>Module 01:</strong> Food Hygiene and Food Safety Legal Requirements</li><li><strong>Module 02:</strong> Bacteria and Microbiological Risks</li><li><strong>Module 03:</strong> Physical, Chemical, and Allergenic Dangers</li><li><strong>Module 04:</strong> Food Poisoning and Strategies for Control</li><li><strong>Module 05:</strong> Food Spoilage and Proper Food Storage</li><li><strong>Module 06:</strong> Maintaining Personal Hygiene in Food Handling</li><li><strong>Module 07:</strong> HACCP Food Hygiene Principles and Managing Food Premises</li><li><strong>Module 08:</strong> Effective Cleaning Practices</li><li><strong>Module 09:</strong> Strategies for Reopening and Adapting Your Business During COVID-19</li></ul><p><strong>Learning Outcomes</strong></p><p>After completing this Food Hygiene Level 2 course, you will be able to:</p><ul><li>Recognise legal requirements and apply food hygiene and safety fundamentals for compliance.</li><li>Identify bacteria, assess microbiological risks, and implement preventive measures.</li><li>Evaluate and mitigate physical, chemical, and allergenic dangers in food handling.</li><li>Develop strategies to control food poisoning, ensuring safe food consumption practices.</li><li>Implement proper food hygiene for food storage</li><li>Apply HACCP principles and practices in the food premises efficiently.</li></ul><p><strong>Certification</strong><br />After completing this <strong>Food Hygiene Level 2</strong> course, you will get a free Certificate.</p><p>Please note: The CPD approved Food Hygiene course is owned by E-Learning Solutions Ltd and is distributed under license.</p><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
                            <div>
                                <div>
                                    <div>
                                        10 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by The CPD Certification Service
                                        </div>
                                </div>
                            </div>
                        </div><li>
                                        <h3>
                                            
                                                Food Hygiene Level 2 <span>2:52:03</span>
                                                <span></span>
                                            
                                        </h3>
                                        <ul id="section1">
                                                <li>
                                                    <span>1: Module 01: Fundamentals of Food Safety and Legal Requirements</span>

                                                    <span>20:40</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>2: Module 02: Bacteria and Microbiological Risks</span>

                                                    <span>20:19</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>3: Module 03: Physical, Chemical, and Allergenic Dangers</span>

                                                    <span>17:55</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>4: Module 04: Food Poisoning and Strategies for Control</span>

                                                    <span>17:37</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>5: Module 05: Food Spoilage and Proper Food Storage</span>

                                                    <span>25:49</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>6: Module 06: Maintaining Personal Hygiene in Food Handling</span>

                                                    <span>18:31</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>7: Module 07: HACCP Principles and Managing Food Premises</span>

                                                    <span>22:23</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>8: Module 08: Effective Cleaning Practices</span>

                                                    <span>17:53</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>9: Module 09: Strategies for Reopening and Adapting Your Business During COVID-19</span>

                                                    <span>07:56</span>

                                                        
                                                                                                                                                                                                            </li>
                                                <li>
                                                    <span>10: CPD Certificate - Free</span>

                                                    <span>01:00</span>

                                                                                                                                                                
                                                                                                    </li>
                                                <li>
                                                    <span>11: Leave a Review</span>

                                                    <span>01:00</span>

                                                                                                                                                                
                                                                                                    </li>
                                                <li>
                                                    <span>12: Important Next Level </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><strong>Food Hygiene Level 2</strong></p><ul><li>Food handlers</li><li>Professionals in the food industry</li><li>Food Business owners</li><li>Catering, hospitality, and food retail workers</li></ul>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>No formal qualifications are required to enrol in this Food Hygiene course</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p><strong>Food Hygiene Level 2</strong></p><ul><li>Food Safety Officer</li><li>Catering Manager</li><li>Restaurant Supervisor</li><li>Food Quality Control Inspector</li><li>Hospitality Compliance Specialist</li><li>Kitchen Hygiene Coordinator</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>

Food Hygiene Level 2

<p>Searching for a job can be exciting; it can also be fraught with anxiety and discomfort due to change and the unknown. Whether you are already in the midst of a job search or are considering one, this <strong>Level 2 Interview Skills</strong>course will provide you with the skills necessary to identify and apply for suitable jobs, as well as to prepare for and conduct yourself in a job interview.</p><p>The job market today is not what it was even five years ago. Knowing where to go, who to talk to, and what opportunities are available will help you transition from someone who fantasizes about having a job to someone who has the job they've always wanted. The purpose of this <strong>Level 2 Interview Skills</strong> course is to help you determine your skillset, the type of work that is important and realistic to include in your search, and how to get started.</p><p><strong>Learning Outcomes</strong></p><p>After completing this <strong>Level 2 Interview Skills </strong>course, the learner will be able to:</p><ul><li>Learn how to identify achievable job goals.</li><li>Gain a thorough understanding of the key qualities required for employment from an employer's perspective.</li><li>Know the different types of CVs and cover letters used to apply for jobs.</li><li>Know how to identify suitable job opportunities and apply for them.</li><li>Understand how to prepare for an interview.</li><li>Understand how to conduct yourself in an interview situation.</li><li>Know how to reflect on your own performance following an interview situation.</li></ul><p><strong>Why Choose Level 2 Interview Skills Course from Us</strong></p><ul><li>Self-paced course, access available from anywhere.</li><li>Easy to understand, high-quality study materials.</li><li>Level 2 Interview Skills Course developed by industry experts.</li><li>MCQ quiz after each module to assess your learning.</li><li>Automated and instant assessment results.</li><li>24/7 support via live chat, phone call or email.</li><li>Free PDF certificate as soon as completing the course.</li></ul><p><em><strong>***Level 2 Interview Skills Bundle Course</strong></em></p><ul><li><strong>Course 01: </strong>Level 2 Interview Skills</li><li><strong>Course 02:</strong> Workplace Stress Management</li><li><strong>Course 03:</strong> Dealing With Difficult People</li></ul><p><strong>***</strong><strong><em>Other Benefits of Level 2 Interview Skills</em></strong><em><strong> Bundle Course</strong></em></p><ul><li><strong>Free 3 </strong>PDF Certificate</li><li><strong>Lifetime Access</strong></li><li><strong>Free </strong>Retake Exam</li><li><strong>Tutor Support</strong></li></ul><p><strong>[ Note: Free PDF certificate as soon as completing the Level 2 Interview Skills </strong><strong>course]</strong></p> <p><em>Course Curriculum of Level 2 Interview Skills</em></p><p><strong>Module 01: Preparing to Achieve Own Job Goals</strong></p><ul><li>Understand how to identify achievable job goals</li><li>Understand the key qualities required for employment from an employer perspective</li><li>Be able to identify own employability skills</li></ul><p><strong>Module 02: Promoting Yourself and Preparing for a Job Interview</strong></p><ul><li>Know the different types of CV and cover letter used to apply for jobs</li><li>Understand where and how to search for jobs</li><li>Be able to identify suitable job opportunities and apply for them</li><li>Understand how to prepare for an interview</li><li>Be able to conduct self in an interview situation</li><li>Be able to reflect on own performance following an interview situation</li></ul><p>---------------------</p><p><strong>Assessment Method</strong></p><p>After completing each module of the Level 2 Interview Skills Course, you will find automated MCQ quizzes. To unlock the next module, you need to complete the quiz task and get at least 60% marks.</p><p><strong>Certification</strong></p><p>After completing the MCQ/Assignment assessment for this Level 2 Interview Skills course, you will be entitled to a Certificate of Completion from Training Tale. The certificate is in PDF format, which is completely free to download. A printed version is also available upon request. It will also be sent to you through a courier for £13.99.</p> <h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p>The Level 2 Interview Skills course is ideal for anyone who wants to learn how to apply for the job they want.</p>
                        </div> <h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>There are <strong>no specific</strong> requirements for this Level 2 Interview Skills course because it does not require any advanced knowledge or skills.</p>
                        </div> <h2>
        
        <div>Certificates</div>
    </h2>

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

                        </div>

Employability

Counselling Skills

Employability Skills

Professional Skills Course (PSC)

Interviewing Skills

FA Level 1

Level 2 Interview Skills

<p>Fire Marshals play a crucial role in ensuring public safety and minimising fire risks. The demand for skilled Fire Marshals is soaring, with job opportunities expected to grow by 8% from 2020 to 2030. Additionally, Fire Marshals enjoy competitive salaries, with median annual earnings of £50,660. Join this rewarding field where you can make a difference in safeguarding lives and property while securing a promising future with attractive remuneration.</p><p>The Fire Marshal course is for those who want to be successful. In the Fire Marshal course, you will learn the essential knowledge needed to become well versed in Fire Marshal.</p><p>Our Fire Marshal course starts with the basics of Fire Marshal and gradually progresses towards advanced topics. Therefore, each lesson of this Fire Marshal course is intuitive and easy to understand.</p><p><strong>Why would you choose the Fire Marshal course from Compliance Central:</strong></p><ul><li>Lifetime access to Fire Marshal course materials</li><li>Full tutor support is available from Monday to Friday with the Fire Marshal course</li><li>Learn Fire Marshal skills at your own pace from the comfort of your home</li><li>Gain a complete understanding of Fire Marshal course</li><li>Accessible, informative Fire Marshal learning modules designed by experts</li><li>Get 24/7 help or advice from our email and live chat teams with the Fire Marshal bundle</li><li>Study Fire Marshal in your own time through your computer, tablet or mobile device.</li><li>A 100% learning satisfaction guarantee with your Fire Marshal Course</li></ul><p><strong> Fire Marshal </strong></p><p><strong>Curriculum Breakdown of the Fire Marshal Course</strong></p><ul><li><strong>Module 01:</strong> Introduction to Firefighter<strong><br /></strong></li><li><strong>Module 02: </strong>Fire Safety Legislation<strong><br /></strong></li><li><strong>Module 03:</strong> Understanding Fire<strong><br /></strong></li><li><strong>Module 04:</strong> Fire Risk Assessment<strong><br /></strong></li><li><strong>Module 05: </strong>Fire Safety Arrangements<strong><br /></strong></li><li><strong>Module 06: </strong>Evacuation &amp; Safety<strong><br /></strong></li><li><strong>Module 07: </strong>Fire Extinguishers<strong><br /></strong></li><li><strong>Module 08: </strong>Emergency First Aid at Work</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><h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p>The Fire Marshal course helps aspiring professionals who want to obtain the knowledge and familiarise themselves with the skillsets to pursue a career in Fire Marshal. It is also great for professionals who are already working in Fire Marshal and want to get promoted at work.</p>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>To enrol in this Fire Marshal course, all you need is a basic understanding of the English Language and an internet connection.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p>The Fire Marshal course will enhance your knowledge and improve your confidence in exploring opportunities in various sectors related to Fire Marshal.</p><ul><li>Fire Marshal: £21,000 to £35,000 per year</li><li>Fire Safety Officer: £25,000 to £40,000 per year</li><li>Fire Risk Assessor: £26,000 to £45,000 per year</li><li>Fire Protection Engineer: £30,000 to £50,000 per year</li><li>Fire Investigation Officer: £28,000 to £45,000 per year</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>CPD Accredited PDF Certificate</h4>
        <p>
            Digital certificate -
            Included
        </p>
            <div><p><strong>CPD Accredited PDF Certificate</strong></p></div>
        <h4>CPD Accredited Hardcopy Certificate</h4>
        <p>
            Hard copy certificate -
            £10.79
        </p>
            <div><p><strong>CPD Accredited Hard Copy Certificate</strong></p><p><strong>Delivery Charge:</strong></p><ul><li>Inside the UK: Free</li><li>Outside of the UK: £9.99 each</li></ul></div>

                        </div>

Compliance Central

Fire Marshal Level 3

<p>This unique <strong>Level 7 Diploma in </strong><strong>Facilities Management</strong> offers a thorough introduction to one of the world's most in-demand specialized professions. Learn about the operations and goals of facilities management at an advanced level, gaining the skills and information you will need to pursue a fulfilling career for the rest of your life. The course content teaches numerous interconnected disciplines that create facilities management, with no prior knowledge or expertise required.</p><p>This course ensures that an organization has the resources and infrastructure to fulfil its tasks successfully and efficiently, both in the public and private sectors. The Facilities Manager is in charge of everything from building maintenance and renovations to contract management, security, and sustainability. <em>Facilities Management</em> is a dynamic and demanding field, which can also be quite rewarding for successful candidates.</p><p>To operate as a successful organization, a business model requires effective facilities management. By taking this <strong>Level 7 Diploma in </strong><strong>Facilities Management</strong> course and taking the required measures, you can gain the skills needed to manage a high-performing facility.</p><p><strong>Learning Outcomes</strong></p><p>After completing this course, you will be able to:</p><ul><li>Learn everything there is to know about facility management.</li><li>Establish the significance of facility management.</li><li>Investigate facility management strategies.</li><li>Create a long-term project planning strategy.</li><li>Learn how to manage space and services.</li><li>Learn the fundamentals of risk management, change management, and human resource management.</li><li>Recognize the UK's facilities management rules and regulations<strong>.</strong></li></ul><p><strong>Why Choose Level 7 Diploma in Facilities Management Course from Us</strong></p><ul><li>Self-paced course, access available from anywhere.</li><li>Easy to understand, high-quality study materials.</li><li>This Course developed by industry experts.</li><li>MCQ quiz after each module to assess your learning.</li><li>Automated and instant assessment results.</li><li>24/7 support via live chat, phone call or email.</li><li><strong>Free PDF certificate</strong> as soon as completing the course.</li></ul><p><strong>***Courses are included in this Bundle Course</strong></p><ul><li><strong>Course 01: </strong>Level 7 Facilities Management</li><li><strong>Course 02: </strong>Level 1 Business Management</li><li><strong>Course 03: </strong>Level 3 Business Administration<strong><br /></strong></li></ul><p><strong>***Other Benefits of this Bundle Course</strong></p><ul><li><strong>3</strong> PDF Certificate <strong>Free</strong></li><li>Access to Content - <strong>Lifetime</strong></li><li>Exam Fee - <strong>Totally Free</strong></li><li><strong>Free Retake Exam</strong></li><li>Expert Tutor Support</li></ul><p><strong>[ Note: Free PDF certificate as soon as completing the course ]</strong></p> <p><strong>***Level 7 Facilities Management***</strong></p><p><em>Course Curriculum</em></p><ul><li>Module 01: Introduction to Facilities Management</li><li>Module 02: Developing a Strategy for Facilities Management</li><li>Module 03: Facilities Planning</li><li>Module 04: Managing Office WorkSpace</li><li>Module 05: Vendor Management &amp; Outsourcing</li><li>Module 06: Managing Change</li><li>Module 07: Managing Human Resources</li><li>Module 08: Managing Risk</li><li>Module 09: Facilities Management Service Providers</li><li>Module 10: Managing Specialist Services</li><li>Module 11: Public-Private Partnerships and Facilities Management</li><li>Module 12: Health, Safety, Environment and UK Law</li></ul><p><strong>Assessment Method</strong></p><p>After completing each module of the Course, you will find automated MCQ quizzes. To unlock the next module, you need to complete the quiz task and get at least 60% marks. Once you complete all the modules in this manner, you will be qualified to request your certification.</p><p><strong>Certification</strong></p><p>After completing the <strong>MCQ/Assignment</strong> assessment for this course, you will be entitled to a Certificate of Completion from <strong>Training Tale</strong>. It will act as proof of your extensive professional development. The certificate is in PDF format, which is <strong>completely free</strong> to download. A printed version is also available upon request. It will also be sent to you through a courier for £13.99.</p> <h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                            <p><strong>Level 7 Facilities Management</strong></p><p>This Course is perfect for -</p><ul><li>Students</li><li>Fresh graduates</li><li>Job Seekers</li><li>Anyone interested in business analysis</li><li>People who are already employed in related fields and wish to improve their knowledge and abilities.</li></ul>
                        </div> <h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p><strong>Level 7 Facilities Management</strong></p><p>There are <strong>no specific</strong> requirements for this course because it does not require any advanced knowledge or skills.</p>
                        </div> <h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <p><strong>Level 7 Facilities Management</strong></p><p>The course could prove instrumental in taking your career to the next level. Typical job titles and roles that fall within the field of FM include the following:</p><ul><li>Asset Manager</li><li>Assistant Property Manager</li><li>Construction Manager</li><li>Director, Physical Plant</li><li>Developer</li><li>Energy Manager</li></ul>
                        </div> <h2>
        
        <div>Certificates</div>
    </h2>

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

                        </div>

Institute of Workplace & Facilities Management (IWFM)

Certified Facility Manager (CFM)

Diploma in Management Studies (DMS)

Institute of Leadership & Management (ILM)

Facility Management

Level 7 Facilities Management

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

Chesterfield

<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>

Pochat Training

Health & Hygiene

Food Safety

Accredited Food Hygiene

Health & Safety Awareness

Workplace Health & Safety

Health & Safety

Health & Social Care

Food Standards Agency (FSA)

Food Handling

Health & Safety At Work

Accredited Food Safety

Food Safety in Catering, Level 2

<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

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

Retail Management

Food & Drinks

Food Allergy

Food Allergen

Food & Hygiene

Food Safety for Retail, Level 2

<p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">These short-courses are designed to provide a snapshot into the key areas of the language for a variety of levels. &nbsp;Designed to be self-contained; you will not be required to purchase textbooks or extra materials; everything you need will be provided, including access to my online learning materials. &nbsp;You will also receive the PowerPoint slides, the agenda for the following week &amp; any homework set after each class. &nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">I have designed all the slides myself for thee 10-week courses, as I wanted to use my 10+ years of experience to develop something different from the traditional &ldquo;here&rsquo;s a textbook&rdquo; approach that lots of evening classes use. &nbsp;This class is designed to get you speaking in a way that will propel you forward with your language skills in practical settings.&nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Each learner is entitled to a <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">free 15-minute introduction session</strong> on Zoom so that we can get to know each other and assess your current level. &nbsp;I will also talk you through the controls on Zoom if you are not familiar with how to use it. &nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Each course is comprised of 10 x 1 hour sessions. &nbsp;The groups will contain approximately 3-4 students (with an absolute maximum of 6 students) and are designed to encourage learners to strengthen their speaking skills in a relaxed, friendly atmosphere &amp; learn language skills in a social environment. &nbsp;If you miss a session, it may be possible to join another class running the same session at another time that week, or you can request receiving the learning materials via email. &nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">The courses are designed to have practical application for travel &amp; learning for personal interest. &nbsp;I firmly believe having a grammar component is key for long-term success with learning a language, but I promise to break it down so that it isn&rsquo;t overwhelming!</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">When a 10-week course finishes, it will be followed by three weeks of optional revision classes. &nbsp;After this, you can simply choose to join the next level course, until you reach a level where you can join our conversation classes.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">You may also like to consider a blended learning approach; group classes are friendlier for your budget than private one-to-one tuition, but top up any time with one of my <a href="http://www.pronouncelanguages.co.uk/online-lessons" target="" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">private lessons</a> to consolidate your learning, ask further questions, revisiting themes or investigate a topic of particular interest to you that may not be covered in the short course.  </p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This specific course is for those with little or no knowledge of the Spanish language.</p>

Pronounce Languages

Spanish

Language Teaching

Teaching Online

Online Education

An exciting 10-week course to build your Spanish skills from scratch.  Practical applications for travel & conversation.  Enlarge your vocabulary, improve your grammar in a pain-free, step-by-step way, working with a tutor with 10+ years' experience & a small group of learners.

10-week Spanish course for Absolute Beginners (Level 1)

RSPH Level 4 Managing Food Safety and Hygiene for Catering 
5 day training course, which you will attend online via a live webinar with the trainer.
Your exam will be scheduled for you in Central London, approximately 2-4 weeks after the online training finishes. This is to give you enough time to revise and prepare for the advance written exam. 
The next course dates are: 
2nd, 3rd, 4th, 7th and 8th Oct 2024 
Exam date end Oct or early Nov 2024
Cost is £550pp plus £29 for course materials
This course is VAT exempt
For full details, please see our website or give us a call. 



Kitchen Tonic Training Company and Food Safety Consultants

RSPH Level 4 Managing Food Safety and Hygiene (Catering)


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



Level 4 Managing Food Safety and Hygiene Course

RSPH Level 4 Managing Food Safety and Hygiene Course (Manufacturing)

<p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">These short-courses are designed to provide a snapshot into the key areas of the language for a variety of levels. &nbsp;Designed to be self-contained; you will not be required to purchase textbooks or extra materials; everything you need will be provided, including access to my online learning materials. &nbsp;You will also receive the PowerPoint slides, the agenda for the following week &amp; any homework set after each class. &nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">I have designed all the slides myself for thee 10-week courses, as I wanted to use my 10+ years of experience to develop something different from the traditional &ldquo;here&rsquo;s a textbook&rdquo; approach that lots of evening classes use. &nbsp;This class is designed to get you speaking in a way that will propel you forward with your language skills in practical settings.&nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Each learner is entitled to a <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">free 15-minute introduction session</strong> on Zoom so that we can get to know each other and assess your current level. &nbsp;I will also talk you through the controls on Zoom if you are not familiar with how to use it. &nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Each course is comprised of 10 x 1 hour sessions. &nbsp;The groups will contain approximately 3-4 students (with an absolute maximum of 6 students) and are designed to encourage learners to strengthen their speaking skills in a relaxed, friendly atmosphere &amp; learn language skills in a social environment. &nbsp;If you miss a session, it may be possible to join another class running the same session at another time that week, or you can request receiving the learning materials via email. &nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">The courses are designed to have practical application for travel &amp; learning for personal interest. &nbsp;I firmly believe having a grammar component is key for long-term success with learning a language, but I promise to break it down so that it isn&rsquo;t overwhelming!</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">When a 10-week course finishes, it will be followed by three weeks of optional revision classes. &nbsp;After this, you can simply choose to join the next level course, until you reach a level where you can join our conversation classes.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">You may also like to consider a blended learning approach; group classes are friendlier for your budget than private one-to-one tuition, but top up any time with one of my <a href="http://www.pronouncelanguages.co.uk/online-lessons" target="" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">private lessons</a> to consolidate your learning, ask further questions, revisiting themes or investigate a topic of particular interest to you that may not be covered in the short course.  </p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This second course from Pronounce Languages is designed for those who have already taken our Absolute Beginners course, or those who already have some existing knowledge of Spanish. &nbsp;It is strongly recommended that you discuss your level with your tutor before taking this course if you have not completed a class with us before.</p>

10-week Spanish course for Beginners (level 2)

<p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><span style="color: rgb(30, 36, 11); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(30, 36, 11);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Stronger body &amp; freedom for the mind from the new Fusion technic class!</strong></span></p><p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);">Ready for the new term??&nbsp;</span></p><p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">We are!!&nbsp;</span></p><p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);">&nbsp;Every week we&nbsp;build your technic from floor to the barre and on the center floor. Suits fro all levels. As you can challenge from your own level. Helping us to strengthen our leg alignments, core and upper back support. Enjoy of freeing the mind, finding more confidence for yourself and getting stronger body.&nbsp;</span></p><p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><br fr-original-style="" style="box-sizing: border-box;"></p><p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">What you will get from Technic classes:&nbsp;</strong></span></p><ul fr-original-style="" style="box-sizing: border-box;"><li style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Strengthen your core and posture.&nbsp;</span></li><li style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Work on leg alignments.&nbsp;</span></li><li style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Improve your balance.&nbsp;</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><br fr-original-style="" style="box-sizing: border-box;"></li></ul><p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">What is new?&nbsp;</strong></p><p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);">-When you book the live class you get also the recording, so if you miss the class you get to catch up with the recording!!</p><p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><br fr-original-style="" style="box-sizing: border-box;"></p><p style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Class levels:&nbsp;</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">📣Wednesday 5.45 pm <span style="caret-color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="caret-color: rgb(0, 0, 0);">Technic</span>&nbsp;class</p>

Unlock Your Dance Potential with Weekly Dance Technic Class—Online Live and on- demand!
Feeling stuck in your dance journey? Struggling with technique, posture, or confidence? Our Weekly Dance Technic Classes are here to help you break through.
Why Join?
➡️Build Strength & Confidence: Improve core strength, leg alignment, and balance to elevate your dance skills.
➡️Flexible Learning: Choose between online live or on-demand class. Also during the online live class you can choose to keep your camera on or off. 
➡️All Levels Welcome: Pirita will help you move forward from your level, are you then new in dance technic training or have do you have some base. 
Class : 
📣Wednesday 5.45 pm Technic class

Special Offer: Save with our Membership or 5-Class Card—get more, pay less.

Don’t wait—sign up today and transform your dance experience! Book Now!
Click the date and book in, it will take you straight to the payment page where you chan choose the best way for you to keep on dancing. 

If you are wondering what is best for you, contact Pirita and let's see what could be best option for you or come and try, let's chat after that.

Pirita Tuisku

Strength Training

Dance

Flexibility

Build Strength & Confidence: Improve core strength, leg alignment, balance to elevate your dance skills! Join now to Pirita Tuisku´s Dance technic class and keep on dancing!

Dance Technic class Open level  ( Online )

For new students who haven't been in Pirita´s classes

Trial class

Caerphilly

<p style="color: rgb(75, 79, 88); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(75, 79, 88);">This course is for qualified and experienced assessors looking to take the next step in their careers by becoming a qualified Internal Quality Assurer. This qualification allows you to gain the knowledge required and is suitable for you if you don&rsquo;t have access to assessors, haven&rsquo;t started the role of an IQA or your Awarding Organisation do not require you to have the full award.</p><p style="color: rgb(75, 79, 88); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(75, 79, 88);">You will attend 4 workshops (delivered via Zoom) and will submit 2 assignments.</p><p style="color: rgb(75, 79, 88); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(75, 79, 88);">This course will enable you know:</p><div fr-original-style="" style="box-sizing: border-box;"><ul style="color: rgb(75, 79, 88); box-sizing: border-box;" fr-original-style="color: rgb(75, 79, 88);"><li fr-original-style="" style="box-sizing: border-box;"><div style="color: rgb(58, 58, 58); box-sizing: border-box;" fr-original-style=" color: rgb(58, 58, 58);">The context and principles of IQA and how you can uphold them in your centre</div></li><li fr-original-style="" style="box-sizing: border-box;"><div style="color: rgb(58, 58, 58); box-sizing: border-box;" fr-original-style=" color: rgb(58, 58, 58);">How to plan IQA activity</div></li><li fr-original-style="" style="box-sizing: border-box;"><div style="color: rgb(58, 58, 58); box-sizing: border-box;" fr-original-style=" color: rgb(58, 58, 58);">The different techniques you can use to monitor quality</div></li><li fr-original-style="" style="box-sizing: border-box;"><div style="color: rgb(58, 58, 58); box-sizing: border-box;" fr-original-style=" color: rgb(58, 58, 58);">How to maintain and improve standards of delivery and assessment in your centre</div></li><li fr-original-style="" style="box-sizing: border-box;"><div style="color: rgb(58, 58, 58); box-sizing: border-box;" fr-original-style=" color: rgb(58, 58, 58);">The legal and regulatory requirement relating to internal quality assurance</div></li></ul><div fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></div></div><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;"><div style="color: rgb(75, 79, 88); box-sizing: border-box;" fr-original-style=" color: rgb(75, 79, 88);"><h2 style="color: var(--ast-global-color-2); box-sizing: border-box;" fr-original-style=" color: var(--ast-global-color-2);">Further Information</h2><p style="color: rgb(75, 79, 88); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(75, 79, 88);">After completing this course, you can progress to completing the additional unit Internally Assure the Quality of Assessment. You will need two assessors, each with a minimum of two learners to be able to plan, carry out IQA using a range of techniques, provide feedback, and hold a standardisation meeting, You will be supported and observed by a Learning Advisor to help mentor you through to achievement . Please see Level 4 Award in Internal Quality Assurance of Assessment Processes and Practice.</p><p style="color: rgb(75, 79, 88); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(75, 79, 88);">Once you are fully qualified, you can the progress to the Level 4 Certificate in Leading the Internal Quality Assurance of Assessment Processes and Practice. This requires you to have responsibility for a team of assessors / IQAs.</p></div><div style="color: var(--ast-global-color-5); box-sizing: border-box;" fr-original-style=" color: var(--ast-global-color-5);"><br fr-original-style="" style="box-sizing: border-box;"></div><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 style="color: var(--ast-global-color-2); box-sizing: border-box;" id="isPasted" fr-original-style=" color: var(--ast-global-color-2);">Benefits</h2><div style="color: rgb(75, 79, 88); box-sizing: border-box;" fr-original-style=" color: rgb(75, 79, 88);"><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><div style="color: rgb(58, 58, 58); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(58, 58, 58);">Taught by experienced and qualified IQA / EQA</div></li><li fr-original-style="" style="box-sizing: border-box;"><div style="color: rgb(58, 58, 58); box-sizing: border-box;" fr-original-style=" color: rgb(58, 58, 58);">Interactive and engaging workshops</div></li><li fr-original-style="" style="box-sizing: border-box;"><div style="color: rgb(58, 58, 58); box-sizing: border-box;" fr-original-style=" color: rgb(58, 58, 58);">Get to move your career forward</div></li><li fr-original-style="" style="box-sizing: border-box;"><div style="color: rgb(58, 58, 58); box-sizing: border-box;" fr-original-style=" color: rgb(58, 58, 58);">Join our network of post-16 education practitioners to access professional development opportunities to improve your skills</div></li></ul></div>

This course is for qualified and experienced assessors looking to take the next step in their careers by becoming a qualified Internal Quality Assurer. This qualification allows you to gain the knowledge required and is suitable for you if you don’t have access to assessors, haven’t started the role of an IQA or your Awarding Organisation do not require you to have the full award.
You will attend 4 workshops (delivered via Zoom) and will submit 2 assignments.
This course will enable you know:
The context and principles of IQA and how you can uphold them in your centre
How to plan IQA activity
The different techniques you can use to monitor quality
How to maintain and improve standards of delivery and assessment in your centre
The legal and regulatory requirement relating to internal quality assurance



Further Information
After completing this course, you can progress to completing the additional unit Internally Assure the Quality of Assessment. You will need two assessors, each with a minimum of two learners to be able to plan, carry out IQA using a range of techniques, provide feedback, and hold a standardisation meeting, You will be supported and observed by a Learning Advisor to help mentor you through to achievement . Please see Level 4 Award in Internal Quality Assurance of Assessment Processes and Practice.
Once you are fully qualified, you can the progress to the Level 4 Certificate in Leading the Internal Quality Assurance of Assessment Processes and Practice. This requires you to have responsibility for a team of assessors / IQAs.



Benefits
Taught by experienced and qualified IQA / EQA
Interactive and engaging workshops
Get to move your career forward
Join our network of post-16 education practitioners to access professional development opportunities to improve your skills

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