Name: Training of Compliance Officer Level 3
Price: 12 GBP
Availability: InStock

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Boost your skills and skyrocket your career prospects with our <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Customer Service, KYC, CDD &amp; Customer Relationship Management (CRM)</strong> Diploma.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Rapid digital transformation has made customer service, KYC (Know Your Customer), CDD (Customer Due Diligence), and CRM (Customer Relationship Management) essential skills for businesses worldwide. According to studies, 86% of buyers are willing to pay more for better customer service, and 89% of companies compete mainly on customer experience. Our comprehensive diploma course equips you with these sought-after skills across 22 modules. Master the essence of customer service, delve into the intricacies of KYC and AML compliance, and learn to handle customer complaints effectively. You&#39;ll also gain proficiency in crafting compelling business communication and managing optimal energy. Take a step towards ensuring your enterprise&#39;s compliance with international standards and enhance customer relationships for long-term success. This Customer Service, KYC, CDD &amp; CRM course is your pathway to building a robust, compliant, and customer-centric business.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">What will make you stand out?</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Upon completion of this online Customer Service, KYC, CDD &amp; CRM course, you will gain the following:</p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">QLS Endorsed </strong>Training.</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">CPD QS Accredited</strong></li><li fr-original-style="" style="box-sizing: border-box;">Lifetime access to the whole collection of learning materials.</li><li fr-original-style="" style="box-sizing: border-box;">The online test with immediate results</li><li fr-original-style="" style="box-sizing: border-box;">You can study and complete the course bundle at your own pace.</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Study for the Customer Service, KYC, CDD &amp; CRM course bundle using any <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">internet-connected device,</strong> such as a computer, tablet, or mobile device</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course 1: Customer Service, KYC, CDD</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Our Customer Service, KYC, CDD course is a comprehensive training program designed to hone your skills in delivering exceptional customer service. The course delves into the core of effective communication, complaint resolution, and building resilience in challenging situations. It also intricately addresses the importance of personal style and energy management at work. Furthermore, this course demystifies complex topics like KYC, CDD, and Anti-Money Laundering processes, clearly understanding these key areas. It emphasises adherence to mandatory industry regulations, aiding you in ensuring robust enterprise-wide compliance.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course 2: Customer Relationship Management (CRM) Diploma</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">In parallel, the Customer Relationship Management (CRM) course offers a deep dive into CRM fundamentals, strategies, and data analysis. It places significant emphasis on strengthening customer relationships and proactively managing complaints. Additionally, the course guides you through the understanding of CRM databases. It introduces you to the future of CRM, equipping you with the essential skills to excel in any customer-centric role. Together, these courses provide a comprehensive toolkit for anyone looking to excel in customer-focused industries.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Therefore, reinforce your knowledge and furnish your skills by enrolling in our <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">C</strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">ustomer Service, KYC, CDD &amp; CRM </strong>diploma courses. Take one step closer to achieving your goal.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Quality Licence Scheme Endorsed Certificate of Achievement:</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Upon successful completion of the course, you will be eligible to order an original hardcopy certificate of achievement. This prestigious certificate, endorsed by the <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Quality Licence Scheme</strong>, will be titled &#39;<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Diploma in Customer Service, KYC, &amp; CRM at QLS Level 5</strong>&#39;.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Your certificate will be delivered directly to your home. The pricing scheme for the certificate is as follows:</p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">&pound;109 GBP</strong> for addresses within the UK. Please note that delivery within the UK is free of charge.</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Please Note</strong>: NextGen Learning is a Compliance Central approved resale partner for Quality Licence Scheme Endorsed courses.</p><h2 fr-original-style="" style="box-sizing: border-box;">
        
        <div fr-original-style="" style="box-sizing: border-box;">CPD</div>
    </h2>

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

                        <div id="who_is_this_course_for" fr-original-style="" style="box-sizing: border-box;">
                            <p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">You should enrol in this Customer Service &amp; CRM course bundle if you:</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Aspiring and current customer service professionals.</li><li fr-original-style="" style="box-sizing: border-box;">Individuals involved in customer due diligence.</li><li fr-original-style="" style="box-sizing: border-box;">Regulatory compliance officers.</li><li fr-original-style="" style="box-sizing: border-box;">Professionals are seeking improved communication skills.</li><li fr-original-style="" style="box-sizing: border-box;">CRM practitioners.</li><li fr-original-style="" style="box-sizing: border-box;">Anyone interested in customer relationship management.</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This course bundle is suitable for anyone aspiring to start a career in the relevant field. Also for those who are interested in enrolling in further:</p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Certificate in Know Your Customer &amp; Customer Due Diligence</li><li fr-original-style="" style="box-sizing: border-box;">Level 1 Award in Customer Service (RQF)</li><li fr-original-style="" style="box-sizing: border-box;">Level 2 Award in Customer Service (RQF)</li><li fr-original-style="" style="box-sizing: border-box;">Level 1 Certificate in Customer Service (RQF)</li><li fr-original-style="" style="box-sizing: border-box;">Level 2 Diploma in Customer Service (RQF)</li><li fr-original-style="" style="box-sizing: border-box;">Level 2 Certificate in Principles of Customer Service (VRQ)</li><li fr-original-style="" style="box-sizing: border-box;">Level 2 Certificate in Principles of Customer Service</li><li fr-original-style="" style="box-sizing: border-box;">Level 2 NVQ Certificate in Customer Service (RQF)</li><li fr-original-style="" style="box-sizing: border-box;">Customer Service Level 4</li><li fr-original-style="" style="box-sizing: border-box;">Level 4 NVQ Diploma in Customer Service (RQF)</li></ul>
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        <div fr-original-style="" style="box-sizing: border-box;">Requirements</div>
    </h2>

                        <div id="requirements" fr-original-style="" style="box-sizing: border-box;">
                            <p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Without any formal requirements, you can delightfully enrol in this effective <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">C</strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">ustomer Service, KYC, CDD &amp; CRM </strong>course package.</p>
                        </div><h2 fr-original-style="" style="box-sizing: border-box;">
        
        <div fr-original-style="" style="box-sizing: border-box;">Career path</div>
    </h2>

                        <div id="career_path" fr-original-style="" style="box-sizing: border-box;">
                            <p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">By completing this comprehensive, effective </strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">C</strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">ustomer Service, KYC, CDD &amp; CRM </strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">course, you can pick any one of the following career paths:</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Sales and Customer Assistant</li><li fr-original-style="" style="box-sizing: border-box;">Customer Service Manager</li><li fr-original-style="" style="box-sizing: border-box;">Client Service Manager</li><li fr-original-style="" style="box-sizing: border-box;">Customer Success Manager</li><li fr-original-style="" style="box-sizing: border-box;">Customer Service Advisor</li><li fr-original-style="" style="box-sizing: border-box;">CRM Manager</li><li fr-original-style="" style="box-sizing: border-box;">KYC Analyst</li></ul>
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        <div fr-original-style="" style="box-sizing: border-box;">Certificates</div>
    </h2>

                        <div id="optional_extras" fr-original-style="" style="box-sizing: border-box;">
                                 <div fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></div>
        <h4 fr-original-style="" style="box-sizing: border-box;">CPD Quality Standard Certificate</h4>
        <p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">
            Digital certificate -
            &pound;4.99
        </p>
        <h4 fr-original-style="" style="box-sizing: border-box;">Hardcopy Certificate (FREE UK Delivery) </h4>
        <p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">
            Hard copy certificate -
            &pound;9.99
        </p>
            <div fr-original-style="" style="box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Hardcopy Transcript: &pound;9.99</p></div>

                        </div>

NextGen Learning

Online Course Marketing

Know Your Customer (KYC)

Service Design Courses (SDC)

Customer Relationship Management

CRM (Customer Relationship Management)

Corporate Learning & Development

Customer Service, KYC, CDD & Customer Relationship Management (CRM) Diploma

General Admission

<div id="course-pricing" fr-original-style="" style="box-sizing: border-box;">
          </div><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><section fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Working in confined spaces is an uphill task. Moreover, there are several hazards associated with confined spaces. As a result, it&#39;s imperative to be aware of the safety precautions for confined space work. This&nbsp;</span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Working in Confined Spaces Training - Level 2</span></strong><span fr-original-style="" style="box-sizing: border-box;">&nbsp;course teaches how to work safely in confined spaces.&nbsp;</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">There&#39;s poor ventilation in confined spaces, which leads to lower oxygen levels and other risks. In this&nbsp;</span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Working in Confined Spaces Training - Level 2</span></strong><span fr-original-style="" style="box-sizing: border-box;">&nbsp;course, you will learn to increase awareness of the confined space risks. From the exclusive lectures, you&#39;ll learn about the potential hazards associated with limited space. In addition, you&#39;ll discover the best control measures to reduce and control dangers. Finally, you will get a detailed understanding of the emergency procedures for confined spaces to carry out rescue operations. Enrol now!</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Learning Objectives</span></strong></p></div></div></div></div></div></section><section fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Understand the importance of confined space training</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Learn about confined space safety procedures</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Know about the limited space safety legislation</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Learn to conduct a confined space risk assessment</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Enrich your knowledge of confined space hazards and controls</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Know how to protect employees from confined space hazards</span></li></ul><h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Who is this Course for?</span></strong></h3><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">This&nbsp;</span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Working in Confined Spaces Training: Level 2&nbsp;</span></strong><span fr-original-style="" style="box-sizing: border-box;">course is ideal for aspiring professionals who wish to gain the relevant skills and knowledge to fast track their careers. It is for those who have little or no knowledge of confined space safety procedures or those who are new to the field and want to test their skills and knowledge. There are no entry requirements for this course. However, an eye for detail and a creative mind is essential.</span></p><h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Entry Requirement</span></strong></h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">This course is available to all learners of all academic backgrounds.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">A good understanding of the English language, numeracy, and ICT are required to attend this course.</span></li></ul><h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">CPD Certificate from Course Gate&nbsp;</span></strong></h3><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">At the successful completion of the course, you can obtain your CPD certificate from us. You can order the PDF certificate for &pound;4.99 and the hard copy for &pound;9.99. Also, you can order both PDF and hardcopy certificates for &pound;12.99.</span></p><h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Career Path</span></strong></h3><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">On successfully completing the&nbsp;</span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Working in Confined Spaces Training - Level 2</span></strong><span fr-original-style="" style="box-sizing: border-box;">&nbsp;course, learners can progress to a more advanced program from our course list. Career opportunities in this field include freelancing or working in-house, within a range of professional settings, with the opportunity to earn a high salary. Related professions in this industry include:</span></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Dockworker</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Miner</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Sewage worker</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Maintenance worker</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Construction site worker</span></li></ul></div>
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</section>
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<h3 fr-original-style="" style="box-sizing: border-box;">
<span fr-original-style="" style="box-sizing: border-box;">Course Curriculum</span>
</h3>

<div fr-original-style="" style="box-sizing: border-box;">
<table width="100%" fr-original-style="" style="border: none; border-collapse: collapse; empty-cells: show; max-width: 100%; box-sizing: border-box;"><tbody fr-original-style="" style="box-sizing: border-box;"><tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 01: Working in Confined Spaces and the Laws</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Working in Confined Spaces and the Laws</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:16:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 02: Risk Assessment</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Risk Assessment</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:20:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 03: Control Measures</td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Control&acirc; &acirc;Measures&acirc;</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:22:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 04: Emergency Procedures</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Emergency Procedures</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:15:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Certificate and Transcript</td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Order Your Certificates or Transcripts</td>
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Supervising Food Safety in Catering Level 3

<p>The popularity of handmade bread is constantly expanding in the fast-paced world of today. Recent statistics show that over 80% of people worldwide are increasingly seeking food alternatives that are healthy and additive-free. Enter the magic of bread making! Our <strong>Bread Making Training - QLS Level 3 Course</strong> isn't just a guide it's your pathway to creating wholesome loaves that nourish body and soul. From understanding the fundamental techniques to grasping the coveted sourdough, this course will turn you from a baking novice into a bread-making maestro in no time.</p><p>Bread, across cultures, has always been more than just food it's a symbol of warmth, community, and comfort. By understanding the equipment, getting the <strong>basics of baking</strong> right, and e<strong>xperimenting with recipes</strong>, you make delicious bread and unlock a time-honoured skill that brings people together. Think about the joy of sharing a homemade loaf with loved ones or the satisfaction of biting into a slice made with your own hands, free from preservatives and chemicals.</p><p>Investing in the <strong>Bread Making Training - QLS Level 3 Course</strong> is more than an educational pursuit. It's a ticket to healthier eating, cherished memories, and potential business opportunities. As more individuals seek artisanal slices of bread and authentic baking experiences, your skill will be in high demand.</p><p>So, put on that apron, dive into the world of flour and yeast, and let's shape a delicious future together!</p><p><strong>Learning Outcomes:</strong></p><ul><li>Discover the foundational principles and history behind bread making.</li><li>Identify essential equipment to enhance your baking experience.</li><li>Master the fundamental concepts and science of baking.</li><li>Practice fundamental techniques to achieve perfect, consistent results every time.</li><li>Prepare your very own sourdough starter and maintain it for future bakes.</li><li>Learn the straight dough method for efficient and delicious bread making.</li><li>Experiment with diverse recipes to expand your bread repertoire.</li><li>Enhance your culinary skills and appreciate the artistry of bread creation.</li></ul><p><strong>Why Choose Imperial Academy?</strong></p><ul><li>Fully Online Training</li><li>QLS Endorsed &amp; CPD Accredited Certificate</li><li>No Time Limits. Study at Your Own Pace</li><li>Expert Instructors</li><li>Audio Visual Training</li><li>Up-to-date Curriculum and Valuable Guidelines</li></ul><p><strong><strong>With our Bread Making Training - QLS Level 3 Course, you may explore the age-old craft of baking bread. From the foundational principles of baking to mastering the elusive sourdough, this course equips you with hands-on techniques and knowledge. Understand essential equipment, practice fundamental baking methods, and explore various recipes. Whether you're a beginner or a budding baker, this course promises to elevate your skills, offering a journey through the heartwarming world of bread.</strong></strong></p><p><strong><strong>Course Curriculum:</strong></strong></p><ul><li>Module 01: Introduction to Bread Making</li><li>Module 02: Equipment</li><li>Module 03: Basics of Baking</li><li>Module 04: Basic Techniques</li><li>Module 05: Make Your Own Sourdough</li><li>Module 06: Making Bread Using Straight Dough</li><li>Module 07: More Recipes</li></ul><h2>
        
        <div>CPD</div>
    </h2>

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

                        <div id="who_is_this_course_for">
                            <p>This <strong>Bread Making Training - QLS Level 3 Course </strong>will be suitable for the following:</p><ul><li>Baking Enthusiasts</li><li>Health-conscious Cooks</li><li>Aspiring Bakers</li><li>Culinary Creatives</li><li>Entrepreneurs</li></ul><p><strong>Disclaimer</strong></p><p>This course has been endorsed by the<strong> Quality Licence Scheme</strong> for its high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification. One Education will be able to advise you on any further recognition. For further information, please visit the Learner FAQs on the Quality Licence Scheme website.</p><p>Imperial Academy is an approved reselling partner for Quality Licence Scheme courses under One Education.</p>
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                            <p>Anyone can enrol in this <strong>Bread Making Training - QLS Level 3 Course</strong>.</p>
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                            <ul><li><strong>Artisanal Bread Maker:</strong> £18,000 - £30,000</li><li><strong>Bakery Equipment Salesperson:</strong> £22,000 - £40,000</li><li><strong>Baking Instructor:</strong> £20,000 - £35,000</li><li><strong>Sourdough Specialist:</strong> £19,000 - £32,000</li><li><strong>Bakery Manager:</strong> £25,000 - £45,000</li><li><strong>Recipe Developer:</strong> £23,000 - £38,000</li><li><strong>Quality Control Baker:</strong> £21,000 - £37,000</li></ul>
                        </div><h2>
        
        <div>Certificates</div>
    </h2>

                        <div id="optional_extras">
                                    <h4>PDF Certificate</h4>
        <p>
            Digital certificate -
            Included
        </p>
        <h4> Hard Copy QLS Certificate</h4>
        <p>
            Hard copy certificate -
            £119
        </p>
            <div><p><strong>Quality Licence Scheme (QLS) Endorsed Certificate </strong></p><ul><li>Level 3 - £119</li><li>International students must pay a £10 shipping cost</li></ul></div>

                        </div>

Imperial Academy

Level 3 QLS Endorsed Course | CPD & CiQ Accredited | Audio Visual Training | Free PDF Certificate | Lifetime Access

Bread Making Training - QLS Level 3 Course

<h2>Food Hygiene Level 2 Training - Online Course</h2>
<p>This Level 2 Food Hygiene and Safety course is for staff whose role involves handling or preparing food. The course provides a thorough understanding of food hygiene so staff can work safely and reduce the risk of contamination. This helps to ensure that you comply with the relevant health and safety standards.</p>
<p>According to the Food Standards Agency, every year in the UK around 2.4 million cases of foodborne illness occur. It is also estimated that around 380,000 cases of norovirus linked to food occur in the UK per year.</p><h3>What are the learning outcomes for the Food Safety and Hygiene course?</h3>
<p>After completing the course you will be able to:</p>
<ul>
<li>List potential consequences of poor food safety for a variety of different people.</li>
<li>Outline what the law, including Natasha's Law, says about food safety.</li>
<li>Describe the sources and symptoms of food poisoning.</li>
<li>Purchase food supplies safely and check deliveries of food.</li>
<li>Store food safely.</li>
<li>Prepare and cook meat, fish, eggs, rice and other foods safely.</li>
<li>Describe the effect of temperature on bacteria.</li>
<li>Describe common food pests and how to control them.</li>
<li>Outline rules of personal hygiene for food handlers.</li>
<li>Explain cleaning methods appropriate in food production.</li>
</ul><section>
                    <h3>Why food safety is important</h3>
<p>The first topic is about the importance of food safety. The topic identifies who needs to know about food safety and the consequences of inadequate food safety. You will also learn about four types of food contamination and which groups of people are most vulnerable to food poisoning.</p>
<h3>The law and food safety</h3>
<p>The second topic describes UK food safety law. It outlines the basic principles of HACCP and identifies specific legal requirements for food preparation.</p>
<h3>Food poisoning</h3>
<p>The third topic identifies food poisoning bacteria and their consequences. You will learn about how bacteria reproduce and the effect of temperature on bacteria. The topic also covers other sources of food poisoning.</p>
<h3>Purchasing and deliveries</h3>
<p>Topic 4 is about food purchasing and deliveries. You will learn about dates on food and how to use carrier bags safely. The topic describes how to check deliveries properly and when deliveries should be rejected.</p>
<h3>Food storage</h3>
<p>Topic 5 is about food storage. The topic describes how to store, refrigerate, freeze and defrost food safely. You will learn about the best areas of the fridge for different types of food.</p>
<h3>Preparing and cooking food</h3>
<p>Topic 6 shows you how to prepare food in a way that reduces the risk of contamination. You will learn about which meat and fish it safe to eat rare. The topic provides tips on barbecues and how to cook eggs, rice and pulses safely.</p>
<h3>Food pests</h3>
<p>Topic 7 is about food pests. It identifies animals that can contaminate food. You will also learn how to spot the signs of food pests and how to deal with them.</p>
<h3>Personal Hygiene</h3>
<p>Topic 8 is about personal hygiene. It covers the importance of hand washing and rules of personal hygiene for food handlers.</p>
<h3>Cleaning methods</h3>
<p>The final topic outlines the standard cleaning process for food preparation areas. You will learn how and when to clean surfaces and equipment.</p>


                </section>

i2Comply

Food Hygiene Level 2 Training - Online Course

<h2>Safeguarding Children Level 1 Training - Online Course</h2>
<p>Did you know children are mostly abused by someone they know? Failure to listen to children, inadequate communication, lack of information sharing and insufficient training all impact efforts to reduce abuse. Abuse has an immediate effect on a child but can also create problems for the child long after the abuse has stopped.</p>
<p>Our online safeguarding children course explains what is meant by 'safeguarding children'. It explains how you can protect a child's right to live in safety, free from abuse and neglect.</p>
<p>If you manage or employ staff members, our safeguarding children course is an easy way to ensure that all employees are up to date with Regulation 13: Safeguarding service users from abuse and improper treatment of the Health and Social Care Act 2008 (Regulated Activities) Regulations 2014.</p>
<p>Our online safeguarding children training course (Level 1) takes approximately 2 hours to complete. However, training progress is saved at the end of each topic, so you can complete the training in multiple sessions and take as long as you like.</p>
<p>If you work with children, completing this course will help improve your awareness of the potential dangers to children and the knowledge required to enhance their safety.</p>
<h3>What does safeguarding children mean?</h3>
<p>Safeguarding children is the process of promoting the welfare of children and protecting them from harm. This includes all procedures designed to prevent injury to a child, including taking actions to protect children from maltreatment, abuse, and neglect, preventing damage to their health or development, ensuring that children receive safe and effective care and taking action to enable all children to have the best outcomes and equal opportunities in life.</p><h3>What are the learning outcomes for the safeguarding children online course?</h3>
<p>After completing the safeguarding children course, you will be able to describe:</p>
<ul>
<li>Who is responsible for safeguarding children.</li>
<li>Legislation that relates to safeguarding children.</li>
<li>Parental/carer issues that can contribute to child abuse.</li>
<li>Several kinds of abuse that children can experience.</li>
<li>Special issues regarding disabled and deaf children.</li>
<li>What to do if a child discloses abuse or you suspect abuse.</li>
</ul><section>
                    <h3>Introduction to safeguarding children</h3>
<p>The first topic outlines what safeguarding children means. It discusses who abuses children and who is responsible for safeguarding children. The topic also describes the impact of child abuse.</p>
<h3>Legislation, policies and procedures</h3>
<p>The second topic identifies the rights of a child and outlines UK safeguarding law. The topic also covers what happens when abuse is reported</p>
<h3>About parents and carers</h3>
<p>The third topic describes the impact of drugs and alcohol on parents and the impact of stress on the whole family. The topic also discusses parental mental health issues.</p>
<h3>Physical abuse</h3>
<p>Topic 4 defines and describes physical abuse. It also identifies possible effects and some warning signs of abuse so you can spot a child in danger.</p>
<h3>Emotional abuse</h3>
<p>Topic 5 outlines emotional abuse, including the impact of this type of abuse and signs that it might be taking place.</p>
<h3>Sexual abuse</h3>
<p>Topic 6 is about sexual abuse. It also describes the impact and warning signs of this type of abuse.</p>
<h3>Neglect</h3>
<p>Topic 7 provides a definition of neglect. It also identifies different types of neglect.</p>
<h3>Domestic abuse</h3>
<p>Topic 8 describes domestic abuse, including the prevalence, impact and warning signs of this type of abuse.</p>
<h3>Human trafficking</h3>
<p>Topic 9 is about human trafficking. It also explains why and how often children are trafficked. The topic also identifies warning signs of trafficking.</p>
<h3>Radicalisation</h3>
<p>Topic 10 is about radicalisation. It explains why some children are vulnerable to radicalisation. It also identifies warning signs of this type of abuse.</p>
<h3>Bullying</h3>
<p>Topic 11 defines what constitutes bullying and outlines the prevalence, impact and warning signs of bullying.</p>
<h3>Online issues</h3>
<p>Topic 12 covers abuse by cyberbullying, sexting, online pornography and online grooming.</p>
<h3>FGM</h3>
<p>Topic 13 explains FGM, where it tends to happen and the prevalence of FGM. It also outlines the impact and identifies warning signs of FGM.</p>
<h3>Special issues around disabled children</h3>
<p>Topic 14 outlines the higher risk of abuse for disabled children. It also describes the impact of communication barriers and isolation. It also explains how the signs of abuse of disabled children can be missed.</p>
<h3>What to do about abuse</h3>
<p>The final topic explains how to deal with disclosure and how to record facts of disclosure. It also explains how to report abuse.</p>


                </section>

Safeguarding Children Level 1 Training - Online Course

<h2>Safeguarding Adults Level 2 Training - Online Course</h2>
<p>This Safeguarding Adults online training course (Level 2) explains what is meant by safeguarding adults and how you can contribute to this important work.</p>
<p>Many adults are at risk of harm. These are people who need care and support but are experiencing, or at risk of, abuse and are unable to protect themselves.</p>
<p>Health and social care organisations have particular responsibilities, but everyone involved with an adult at risk of harm has a part to play. Safeguarding requires people and organisations to work together to prevent abuse and neglect. Everyone should be committed to a policy of zero tolerance towards the abuse of adults at risk.</p>
<h2>What is adult safeguarding?</h2>
<p>Safeguarding means protecting an adult's right to live in safety, free from abuse and neglect.</p>
<p>An adult at risk is anyone over the age of 18 who receives, or is in need of, community care services due to mental health issues, disability, age or illness. These vulnerable adults may be unable to protect themself from harm and exploitation.</p>
<p>Read our article on the six principles of safeguarding. It explains the essential steps to safeguarding vulnerable adults from harm, abuse and neglect and introduces the key UK legislation that aims to protect them.</p><h3>What are the learning outcomes for the Safeguarding Adults Level 2 course?</h3>
<p>After completing the course you will be able to describe:</p>
<ul>
<li>What is meant by the term 'safeguarding adults'.</li>
<li>Your duty with regard to safeguarding.</li>
<li>10 categories and signs of abuse and neglect.</li>
<li>The six principles of adult safeguarding.</li>
<li>The action to take when abuse and neglect are suspected.</li>
<li>Where and when abuse commonly occurs.</li>
<li>How you can manage the risks of abuse.</li>
<li>Key laws that help safeguard adults.</li>
<li>The purpose of the Safeguarding Adults Board (SAB) and the process it follows.</li>
<li>The purpose of Safeguarding Adults Reviews.</li>
<li>How the SAB maintains confidentiality.</li>
<li>Where to go for safeguarding advice and information.</li>
</ul><section>
                    <h3>Safeguarding adults and person centred care</h3>
<p>The first topic explains the term safeguarding adults. It identifies the role that person-centred care plays in safeguarding. The topic also describes active participation and explains what to do if you suspect abuse or neglect.</p>
<h3>The ten categories of abuse and neglect</h3>
<p>The second topic identifies ten categories of abuse. The topics also identifies signs of abuse and neglect.</p>
<h3>The six principles of adult safeguarding</h3>
<p>The third topic describes six important principles of adult safeguarding.</p>
<h3>Who abuses adults?</h3>
<p>Topic 4 identifies groups of people who are perpetrators of abuse. It also identifies groups who are more susceptible to abuse. The topic identifies where abuse takes place and explains how to control the risks. The topic also defines serial, long-term and opportunistic abuse.</p>
<h3>Reporting and responding to abuse and neglect</h3>
<p>Topic 5 explains why people might not report abuse. It also explains what to do if you suspect abuse is taking place. The topic identifies what you should do if no action is taken when you have reported abuse.</p>
<h3>Dealing with safeguarding complaints</h3>
<p>Topic 6 outlines why it is important that people can report abuse. The topic also explains what should happen if someone outside of your organisation reports abuse.</p>
<h3>Legal considerations</h3>
<p>Topic 7 identifies six laws that safeguard adults in England. It also identifies situations where these laws will apply.</p>
<h3>The Safeguarding Adults Board (SAB)</h3>
<p>Topic 8 outlines the duty of a local authority to safeguard adults. It describes the work of the Safeguarding Adults Board. The topic also identifies the number of safeguarding referrals.</p>
<h3>The multi-agency safeguarding process</h3>
<p>Topic 9 describes multi-agency working and the seven steps in the SAB referral process. The topic also explains what to do if you believe the safeguarding process is failing an individual.</p>
<h3>Safeguarding Adults Reviews</h3>
<p>Topic 10 is about Safeguarding Adults Reviews. You will learn about the purpose of an SAR and when they take place. The topic also identifies factors that can lead to safeguarding failures.</p>
<h3>Confidentiality and the SAB</h3>
<p>The final topic explains the need for a common agreement on confidentiality and outlines the principles of such an agreement. The topic also covers what happens when an adult refuses to consent to information sharing.</p>


                </section>

Safeguarding Adults Level 2 Training - Online Course

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			<h2>Overview</h2>		</div>
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							<p><span>Health and Social Care Level 3 Diploma Course is yet another 'Teacher's Choice' course from Teachers Training for a complete understanding of the fundamental topics. You are also entitled to exclusive tutor support and a professional CPD-accredited certificate in addition to the special discounted price for a limited time. Just like all our courses, this Health and Social Care Level 3 Diploma Course and its curriculum have also been designed by expert teachers so that teachers of tomorrow can learn from the best and equip themselves with all the necessary skills.</span></p><p><span>Consisting of several modules, the course teaches you everything you need to succeed in this profession.</span></p><p><span>The course can be studied part-time. You can become accredited within 05 Hours studying at your own pace. Your qualification will be recognised and can be checked for validity on our dedicated website.</span></p>						</div>
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			<h3><b>Why Choose Teachers Training</b></h3>		</div>
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			<p>Some of our website features are:</p>		</div>
				</div>
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					<ul>
							<li>
											<span>
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										<span>This is a dedicated website for teaching</span>
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										<span>24/7 tutor support</span>
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										<span>Interactive Content</span>
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										<span>Affordable price</span>
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										<span>Courses accredited by the UK's top awarding bodies</span>
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										<span>100% online </span>
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										<span>Flexible deadline</span>
									</li>
						</ul>
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			<h3><b> Entry Requirements
</b></h3>		</div>
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			<p>No formal entry requirements. You need to have:</p>		</div>
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							<li>
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										<span>Passion for learning</span>
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										<span>A good understanding of the English language</span>
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										<span>Be motivated and hard-working</span>
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										<span>Over the age of 16.</span>
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			<h3><b>Certification</b></h3>		</div>
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							<p><b>CPD Certification from The Teachers Training</b></p><p>Successfully completing the MCQ exam of this course qualifies you for a CPD-accredited certificate from The Teachers Training. You will be eligible for both PDF copy and hard copy of the certificate to showcase your achievement however you wish.</p><ul><li>You can get your digital certificate (PDF) for £4.99 only</li><li>Hard copy certificates are also available, and you can get one for only £10.99</li><li>You can get both PDF and Hard copy certificates for just £12.99!</li></ul><p>The certificate will add significant weight to your CV and will give you a competitive advantage when applying for jobs.</p>						</div>
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							</div><table width="100%">				<tbody><tr>
					<td colspan="4">Module 01: Introduction to Health and Social Care</td>
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					<td><i></i></td>
					<td>Introduction to Health and Social Care</td>
					<td> </td>
					<td><span><i></i> 00:16:00</span></td>
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					<td colspan="4">Module 02: Important Principles and Policies in Health and Social Care Work</td>
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					<td><i></i></td>
					<td>Important Principles and Policies in Health and Social Care Work</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
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					<td colspan="4">Module 03: Standards of Practice and Ethical Aspects of Health Care Part - 1</td>
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					<td><i></i></td>
					<td>Understanding Legal, Professional Standards of Practice and Ethical Aspects of Health Care Part - 1</td>
					<td> </td>
					<td><span><i></i> 00:50:00</span></td>
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					<td colspan="4">Module 04: Standards of Practice and Ethical Aspects of Health Care Part - 2</td>
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					<td><i></i></td>
					<td>Understanding Legal, Professional Standards of Practice and Ethical Aspects of Health Care Part - 2</td>
					<td> </td>
					<td><span><i></i> 00:48:00</span></td>
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					<td colspan="4">Module 05: Role as A Caregiver and Healthcare Professional</td>
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					<td>Role as a Caregiver and Healthcare Professional</td>
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					<td><span><i></i> 00:23:00</span></td>
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					<td colspan="4">Module 06: Public Health Care and Ethics</td>
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					<td>Public Health and Ethics</td>
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					<td><span><i></i> 00:15:00</span></td>
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					<td colspan="4">Module 07: Care Planning Policy in the UK</td>
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					<td>Care Planning Policy in the UK</td>
					<td> </td>
					<td><span><i></i> 00:16:00</span></td>
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					<td colspan="4">Module 08: Maintaining Medical Records</td>
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					<td><i></i></td>
					<td>Maintaining Medical Records</td>
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					<td><span><i></i> 00:20:00</span></td>
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					<td colspan="4">Module 09: Medical Terminology</td>
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					<td><i></i></td>
					<td>Medical Terminology</td>
					<td> </td>
					<td><span><i></i> 00:11:00</span></td>
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					<td colspan="4">Module 10: Understanding Epidemiology</td>
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					<td><i></i></td>
					<td>Understanding Epidemiology</td>
					<td> </td>
					<td><span><i></i> 00:18:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 11: The Diabetes Challenge</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Diabetes Challenge</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 12: Resuscitation (CPR)</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Resuscitation (CPR)</td>
					<td> </td>
					<td><span><i></i> 00:35:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 13: Assessing Dementia</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Assessing Dementia</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 14: Controlling Infection</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Controlling Infection</td>
					<td> </td>
					<td><span><i></i> 00:40:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 15: Learning Difficulties Related to Autism</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Learning Difficulties Related to Autism</td>
					<td> </td>
					<td><span><i></i> 00:24:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 16: Understanding Measures of Disease Frequency</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Understanding Measures of Disease Frequency</td>
					<td> </td>
					<td><span><i></i> 00:19:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 17: Aim of First Aid and the First Steps</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Aim of First Aid and the First Steps</td>
					<td> </td>
					<td><span><i></i> 00:35:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 18: Personal Hygiene</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 19: Introduction to Mental Health Care</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to Mental Health</td>
					<td> </td>
					<td><span><i></i> 00:19:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 20: Childhood and Adolescent Psychiatric Disorders</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Childhood and Adolescent Psychiatric Disorders</td>
					<td> </td>
					<td><span><i></i> 00:24:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 21: Stress and Anxiety Disorders</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Stress and Anxiety Disorders</td>
					<td> </td>
					<td><span><i></i> 00:31:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 22: Engaging and Assessing the Patients</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Engaging and Assessing the Patients</td>
					<td> </td>
					<td><span><i></i> 00:18:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 23: Interviewing Techniques</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Interviewing Techniques</td>
					<td> </td>
					<td><span><i></i> 00:26:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 24: Adapting Communication to a Patient's Ability to Understand</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Adapting Communication to a Patient's Ability to Understand</td>
					<td> </td>
					<td><span><i></i> 00:19:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 25: Health Care and Safety Responsibilities</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Health and Safety Responsibilities</td>
					<td> </td>
					<td><span><i></i> 00:51:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 26: ADHD in Young and Adults</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>ADHD in Young and Adults</td>
					<td> </td>
					<td><span><i></i> 00:19:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 27: Safeguarding Children, Young People and Their Families</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Safeguarding Children, Young People and Their Families</td>
					<td> </td>
					<td><span><i></i> 00:21:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 28: Managing Finance in Health and Social Care</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Managing Finance in Health and Social Care</td>
					<td> </td>
					<td><span><i></i> 00:21:00</span></td>
				</tr>
				</tbody></table>

Health and Social Care Level 3 Diploma Course is yet another “Teacher’s Choice” course from Teachers Training for a complete understanding of the fundamental topics. You are also entitled to exclusive tutor support and a professional CPD-accredited certificate in addition to the special discounted price for a limited time. Just like all our courses, this Health and Social Care Level 3 Diploma Course and its curriculum have also been designed by expert teachers so that teachers of tomorrow can learn from the best and equip themselves with all the necessary skills.
Consisting of several modules, the course teaches you everything you need to succeed in this profession.
The course can be studied part-time. You can become accredited within 05 Hours studying at your own pace. Your qualification will be recognised and can be checked for validity on our dedicated website.
Course Curriculum
Module 01: Introduction to Health and Social Care
Module 02: Important Principles and Policies in Health and Social Care Work
Module 03: Standards of Practice and Ethical Aspects of Health Care Part – 1
Module 04: Standards of Practice and Ethical Aspects of Health Care Part – 2
Module 05: Role as A Caregiver and Healthcare Professional
Module 06: Public Health Care and Ethics
Module 07: Care Planning Policy in the UK
Module 08: Maintaining Medical Records
Module 09: Medical Terminology
Module 10: Understanding Epidemiology
Module 11: The Diabetes Challenge
Module 12: Resuscitation (CPR)
Module 13: Assessing Dementia
Module 14: Controlling Infection
Module 15: Learning Difficulties Related to Autism
Module 16: Understanding Measures of Disease Frequency
Module 17: Aim of First Aid and the First Steps
Module 18: Personal Hygiene
Module 19: Introduction to Mental Health Care
Module 20: Childhood and Adolescent Psychiatric Disorders
Module 21: Stress and Anxiety Disorders
Module 22: Engaging and Assessing the Patients
Module 23: Interviewing Techniques
Module 24: Adapting Communication to a Patient’s Ability to Understand
Module 25: Health Care and Safety Responsibilities
Module 26: ADHD in Young and Adults
Module 27: Safeguarding Children, Young People and Their Families
Module 28: Managing Finance in Health and Social Care
Why Choose Teachers Training
Some of our website features are:
This is a dedicated website for teaching
24/7 tutor support
Interactive Content
Affordable price
Courses accredited by the UK's top awarding bodies
100% online
Flexible deadline
Entry Requirements
No formal entry requirements. You need to have:
Passion for learning
A good understanding of the English language
Be motivated and hard-working
Over the age of 16.
Certification
CPD Certification from The Teachers Training
Successfully completing the MCQ exam of this course qualifies you for a CPD-accredited certificate from The Teachers Training. You will be eligible for both PDF copy and hard copy of the certificate to showcase your achievement however you wish.
You can get your digital certificate (PDF) for £4.99 only
Hard copy certificates are also available, and you can get one for only £10.99
You can get both PDF and Hard copy certificates for just £12.99!
The certificate will add significant weight to your CV and will give you a competitive advantage when applying for jobs.

The Teachers Training

Health & Social Care

Health Sciences Courses (HSC)

Advance your career in healthcare with the Health and Social Care Level 3 Diploma. Gain essential skills and knowledge for impactful roles in the care sector.

Health and Social Care Level 3 Diploma

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			<h2>Overview
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					<p><span>This comprehensive course on <strong>Functional Skills Maths - Level 1 (Updated 2022</strong>)<strong> </strong></span>will deepen your understanding on this topic.</p><p><span><span>After successful completion of this course you can acquire the required skills in this sector. This <strong>Functional Skills Maths - Level 1 (Updated 2022)</strong></span> comes with accredited certification from CPD, which will enhance your CV and make you worthy in the job market.</span></p><p><span><span>So enrol in this course today to fast track your career ladder.</span></span></p>					</div>
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			<h2>How will I get my certificate?</h2>		</div>
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					<p><span>You may have to take a quiz or a written test online during or after the course. After successfully completing the course, you will be eligible for the certificate.</span></p>					</div>
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			<h2>Who is This course for?</h2>		</div>
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					<p><span>There is no experience or previous qualifications required for enrolment on this <strong>Functional Skills Maths - Level 1 (Updated 2022</strong>)</span>. It is available to all students, of all academic backgrounds.</p>					</div>
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			<h2>Requirements</h2>		</div>
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					<p><span>Our <strong>Functional Skills Maths - Level 1 (Updated 2022)</strong></span> is fully compatible with PC's, Mac's, Laptop, Tablet and Smartphone devices. This course has been designed to be fully compatible with tablets and smartphones so you can access your course on Wi-Fi, 3G or 4G.</p><p><span><span>There is no time limit for completing this course, it can be studied in your own time at your own pace.</span></span></p>					</div>
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			<h2>Career Path</h2>		</div>
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					<p><span>Learning this new skill will help you to advance in your career. It will diversify your job options and help you develop new techniques to keep up with the fast-changing world. This skillset will help you to-</span></p><ul><li>Open doors of opportunities</li><li>Increase your adaptability</li><li>Keep you relevant</li><li>Boost confidence</li></ul><p>And much more!</p>					</div>
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					</div> <h3>Course Curriculum</h3><div><p>24 sections • 114 lectures • 11:37:00 total length</p></div><div><div><div><div><div><div><div><p>•Lecture 1: Introduction Video: 00:02:00</p></div><div><div><p>•Lecture 2: Quick Guide: 00:01:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Read &amp; Write Large Numbers Part 1: 00:08:00</p></div><div><div><p>•Lecture 2: Read &amp; Write Large Numbers Part 2: 00:13:00</p></div><div><div><p>•Lecture 3: Compare and Order Large Numbers: 00:12:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Why do you Round off a Number?: 00:03:00</p></div><div><div><p>•Lecture 2: Rounding off techniques: 00:07:00</p></div><div><div><p>•Lecture 3: Practice Problems Part 1: 00:09:00</p></div><div><div><p>•Lecture 4: Practice Problems Part 2: 00:08:00</p></div><div><div><p>•Lecture 5: Rounding to Significant Figures: 00:15:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Number System: 00:07:00</p></div><div><div><p>•Lecture 2: Integers and Ordering of Integers: 00:08:00</p></div><div><div><p>•Lecture 3: Addition and Subtractions of Integers: 00:10:00</p></div><div><div><p>•Lecture 4: Operations on Integers: 00:06:00</p></div><div><div><p>•Lecture 5: Multiplication and Division of Integers: 00:07:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Factors and Multiples Basics: 00:07:00</p></div><div><div><p>•Lecture 2: Divisibility tests for 2,3,4,5,6: 00:07:00</p></div><div><div><p>•Lecture 3: Divisibility tests for 7,8,9,10,11: 00:11:00</p></div><div><div><p>•Lecture 4: Prime Factorisation: 00:13:00</p></div><div><div><p>•Lecture 5: Highest Common Factor HCF: 00:13:00</p></div><div><div><p>•Lecture 6: HCF - Division Method: 00:10:00</p></div><div><div><p>•Lecture 7: Least Common Multiple LCM: 00:14:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Classification of Fractions: 00:09:00</p></div><div><div><p>•Lecture 2: Convert mixed to improper and improper to mixed fractions: 00:05:00</p></div><div><div><p>•Lecture 3: Equivalent Fractions: 00:07:00</p></div><div><div><p>•Lecture 4: Comparing Fractions after converting to like fractions: 00:09:00</p></div><div><div><p>•Lecture 5: Reducing a fraction to the lowest term: 00:05:00</p></div><div><div><p>•Lecture 6: Addition &amp; Subtraction of fractions: 00:09:00</p></div><div><div><p>•Lecture 7: Multiplication and Division of Fractions: 00:11:00</p></div><div><div><p>•Lecture 8: Find Fractions of whole number quantities or measurements: 00:08:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Expanded form of Decimals: 00:08:00</p></div><div><div><p>•Lecture 2: Expanded form to Decimal form: 00:03:00</p></div><div><div><p>•Lecture 3: Writing fractions to Decimals: 00:04:00</p></div><div><div><p>•Lecture 4: Converting Decimals to a fraction: 00:05:00</p></div><div><div><p>•Lecture 5: Like &amp; Unlike Decimals: 00:04:00</p></div><div><div><p>•Lecture 6: Comparing &amp; Ordering Decimal Numbers: 00:09:00</p></div><div><div><p>•Lecture 7: Addition and Subtraction of Decimals: 00:06:00</p></div><div><div><p>•Lecture 8: Multiplication of Decimals: 00:07:00</p></div><div><div><p>•Lecture 9: Division of Decimals: 00:06:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Multiply whole numbers and decimals by 10,100 &amp; 1000: 00:09:00</p></div><div><div><p>•Lecture 2: Divide whole numbers and decimals by 10,100 &amp; 1000: 00:05:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Squaring of one-digit and two-digit numbers: 00:06:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Simple Formula in words for one step or two steps operations: 00:09:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Intro to the metric system: 00:09:00</p></div><div><div><p>•Lecture 2: Length, Mass &amp; Capacity: 00:10:00</p></div><div><div><p>•Lecture 3: Length, Mass &amp; Capacity Addition &amp; Subtraction: 00:05:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Converting 12-hour time to a 24-hour time: 00:04:00</p></div><div><div><p>•Lecture 2: Converting 24-hour time to a 12-hour time: 00:05:00</p></div><div><div><p>•Lecture 3: Conversion to different units of Time: 00:09:00</p></div><div><div><p>•Lecture 4: Addition with Time: 00:08:00</p></div><div><div><p>•Lecture 5: Subtraction with Time: 00:08:00</p></div><div><div><p>•Lecture 6: Multiplication with Time: 00:07:00</p></div><div><div><p>•Lecture 7: Division with Time: 00:06:00</p></div><div><div><p>•Lecture 8: Finding Time interval between given timings Part 1: 00:05:00</p></div><div><div><p>•Lecture 9: Finding Time interval between given timings Part 2: 00:10:00</p></div><div><div><p>•Lecture 10: Past Paper problem Q1: 00:02:00</p></div><div><div><p>•Lecture 11: Past Paper problem Q2: 00:02:00</p></div><div><div><p>•Lecture 12: Past Paper problem Q3: 00:05:00</p></div><div><div><p>•Lecture 13: Past Paper problem Q4: 00:03:00</p></div><div><div><p>•Lecture 14: Past Paper problem Q5: 00:02:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Order of Operations - PEMDAS: 00:10:00</p></div><div><div><p>•Lecture 2: Practice Problems on - PEMDAS: 00:05:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Estimation and approximation: 00:07:00</p></div><div><div><p>•Lecture 2: Estimation using Fractions and Decimals: 00:03:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Simple Ratio and Direct Proportion Part 1: 00:09:00</p></div><div><div><p>•Lecture 2: Simple Ratio and Direct Proportion Part 2: 00:04:00</p></div><div><div><p>•Lecture 3: Simple Ratio and Direct Proportion Part 3: 00:04:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Scale Drawing: 00:06:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: What is the meaning of Percentage?: 00:02:00</p></div><div><div><p>•Lecture 2: Percentage to Fraction: 00:07:00</p></div><div><div><p>•Lecture 3: Percentage of a quantity and conversation to Decimal: 00:05:00</p></div><div><div><p>•Lecture 4: Expressing one Quantity as a Percentage of another Quantity: 00:07:00</p></div><div><div><p>•Lecture 5: Calculate Percentages of amounts, increase, decrease by 5,10,15%: 00:11:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Calculate simple interest in multiples of 5% on amounts of money: 00:11:00</p></div><div><div><p>•Lecture 2: Calculate discounts in multiples of 5% on amounts of money: 00:08:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Problems based on Money: 00:06:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: What is statistics?: 00:04:00</p></div><div><div><p>•Lecture 2: Representation of discrete data in Tables: 00:11:00</p></div><div><div><p>•Lecture 3: One-way Tables: 00:03:00</p></div><div><div><p>•Lecture 4: Two-way Tables: 00:04:00</p></div><div><div><p>•Lecture 5: Grouping of a discrete data Part 1: 00:05:00</p></div><div><div><p>•Lecture 6: Grouping of a discrete data Part 2: 00:04:00</p></div><div><div><p>•Lecture 7: Represent discrete data in Bar Charts (Graphs)Part 1: 00:08:00</p></div><div><div><p>•Lecture 8: Represent discrete data in Bar Charts (Graphs)Part 2: 00:07:00</p></div><div><div><p>•Lecture 9: Pie Charts (Circle graphs) Part 1: 00:08:00</p></div><div><div><p>•Lecture 10: Pie Charts (Circle graphs) Part 2: 00:05:00</p></div><div><div><p>•Lecture 11: Pie Charts (Circle graphs) Part 3: 00:08:00</p></div><div><div><p>•Lecture 12: Mean &amp; Range: 00:09:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Probability on a scale from 0 to 1: 00:12:00</p></div><div><div><p>•Lecture 2: Probabilities of simple events Part 1: 00:03:00</p></div><div><div><p>•Lecture 3: Probabilities of simple events Part 2: 00:06:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Lines &amp; Angles: 00:08:00</p></div><div><div><p>•Lecture 2: Introduction to Triangles: 00:05:00</p></div><div><div><p>•Lecture 3: Polygons: 00:05:00</p></div><div><div><p>•Lecture 4: More 2D Figures: 00:07:00</p></div><div><div><p>•Lecture 5: Line symmetry: 00:05:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Area &amp; Perimeter Part 1: 00:08:00</p></div><div><div><p>•Lecture 2: Area &amp; Perimeter Part 2: 00:06:00</p></div><div><div><p>•Lecture 3: Area &amp; Perimeter Part 3: 00:08:00</p></div><div><div><p>•Downloadable Resources: 00:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Lecture 1: Calculation of the volumes &amp; Surface Area of cubes and cuboids: 00:08:00</p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>

Apex Learning

Computing Skills

Higher Maths

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Numeracy

Functional Skills Maths - Level 1 (Updated 2022)

<h3><b><span>Overview</span></b></h3>
<span>Learn how to manage workplace internals and risks adequately and become a valued employee of your company by enrolling in the Training of Compliance Officer Level 3 course. </span>

<span>The course covers a wide range of compliance fundamentals, including office responsibilities and </span><span>the </span><span>risk management process. Upon successfully completing the course, you will </span><span>be equipped with</span><span> workplace management, problem-solving, and conflict resolution </span><span>skills</span><span> that will enhance your professional </span><span>development</span><span> to the </span><span>greatest</span><span> extent. </span>
<h3><b><span>How will I get my certificate?</span></b></h3>
<p><span>At the end of the course there will be a written assignment test which you can take either during or after the course. After successfully completing the test you will be able to order your certificate, these are included in the price.</span></p>

<h3><b><span>Who is this course for?</span></b></h3>
<p><span><span>There is no experience or previous qualifications required for enrolment on this <strong>Training of Compliance Officer Level 3</strong></span>. It is available to all students, of all academic backgrounds.</span></p>

<h3><b><span>Requirements</span></b></h3>
<p><span><span>Our<strong> Training of Compliance Officer Level 3 </strong></span>is fully compatible with PC's, Mac's, Laptop, Tablet and Smartphone devices. This course has been designed to be fully compatible on tablets and smartphones so you can access your course on wifi, 3G or 4G. </span><span>There is no time limit for completing this course, it can be studied in your own time at your own pace.</span></p>

<h3><b><span>Career path</span></b></h3>
<p><span><span>Having these various qualifications will increase the value in your CV and open you up to multiple sectors such as Business &amp; Management , Admin, Accountancy &amp; Finance, Secretarial &amp; PA, Teaching &amp; Mentoring etc.</span></span></p> <h3>Course Curriculum</h3><div><p>1 sections • 11 lectures • 05:44:00 total length</p></div><div><div><div><div><div><div><div><p>•Module 01 : Introduction to Compliance: 00:23:00</p></div><div><div><p>•Module 02 : Compliance Management System: 00:23:00</p></div><div><div><p>•Module 03 : Basic Elements of Effective Compliance: 00:26:00</p></div><div><div><p>•Module 04 : Compliance Audit: 00:34:00</p></div><div><div><p>•Module 05 : Compliance and Ethics: 00:36:00</p></div><div><div><p>•Module 06 : Introduction to Risk and Basic Risk Types: 00:35:00</p></div><div><div><p>•Module 07 : Further Risk Types: 00:44:00</p></div><div><div><p>•Module 08 : Introduction to Risk Management: 00:13:00</p></div><div><div><p>•Module 09 : Risk Management Process: 00:20:00</p></div><div><div><p>•Module 10 : Risk Assessment and Risk Treatment: 00:36:00</p></div><div><div><p>•Module 11 : Types of Risk Management: 00:54:00</p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>

Legal Compliance

Compliance & Safety

Certificate of Completion of Training (CCT)

Close Protection Officer Training (CPO)

Manager Training

Training of Compliance Officer Level 3

Southend on Sea

Rotherham

Manchester

Slough

Portsmouth

Bingley

Nottingham

Paisley

Birmingham

Luton

Northampton

Bedford

Liverpool 

Swansea

BASIC to ADVANCED COURSE PACKAGE

Complete 3 courses over 2 full days and receive three qualifications:

Introduction to Phlebotomy Certificate (Nationally Recognised Level 3, Ireland Level 5)
Days 1 and 2: 9.30am – 5.00pm

Advanced Phlebotomy Certificate (Nationally Recognised Level 4, Ireland Level 6)
Day 1: 5.30pm - 8.30pm

Geopace Certificate of Competency (Nationally Recognised Accredited, CPD Practical Skills)
Day 2: 5.30pm - 8.30pm

Please make sure you verify the precise dates and timings of your course when you receive your booking confirmation, as it may vary from the information provided above.






Key Facts & Summary:


COURSE 1: INTRODUCTION TO PHLEBOTOMY COURSE - NATIONALLY RECOGNISED AND ACCREDITED VENEPUCTURE COURSE
UK Level Three (Ireland Level Five)
DUALLY ACCREDITED - Open College Network (OCN) and The CPD Certification Service (21 CPD Points)

PART 1 (DAY 1) - 9.30am to 5.00pm
PART 2 (DAY 2) - 9.30am to 5.00pm

Adheres to World Health Organisation guidelines (meets or exceeds all guidelines) and Skills for Health Directive HSC376

A TWO DAY venepuncture course at Level 3. Trains up to the point of live blood draws.

On completion awards a Nationally Recognised and Accredited Certificate in Phlebotomy.

DAY ONE (PART 1) - THEORY
Attend the course location of your choice – starts at 9.30am and finishes approx. 5.00pm

DAY TWO (PART 2) - CLASSROOM
Your classroom tutor will recap on the theory element (above) after which you will begin your practical sessions learning and developing the skills required up to the point of Live Blood Draws.

DOWNLOAD A COURSE ITINERARY HERE



COURSE 2: ADVANCED PHLEBOTOMY COURSE - NATIONALLY RECOGNISED AND ACCREDITED VENEPUCTURE COURSE
UK Level Four (Ireland Level 6)
DUALLY ACCREDITED - Open College Network (OCN) and The CPD Certification Service (14 CPD Points)

PART 1 - THEORY
Complete your theory training online in the comfort of your own home or at work.

PART 2 - CLASSROOM
Follow on from your Day One Theory training, in the evening, from 5.30pm - 8.30pm

Adheres to World Health Organisation guidelines (meets or exceeds all guidelines) and Skills for Health Directive HSC376

Skills and Practical Development:
Covers advanced specialised phlebotomy techniques to give you the leading edge as a phlebotomist. Learn to use a wide range of non-routine equipment.

On completion awards a Nationally Recognised and Accredited Certificate in Advanced Phlebotomy.

DOWNLOAD A COURSE ITINERARY HERE



COURSE 3: ROUTE TO COMPETENCY MASTERCLASS
CPD ACCREDITED - The CPD Certification Service

CLASSROOM
Follow on from your Day Two practical training, in the evening, from 5.30pm - 8.30pm

Adheres to World Health Organisation guidelines (meets or exceeds all guidelines) and Skills for Health Directive HSC376

GEOPACE LIVE BLOOD SESSIONS enabling you to draw human blood under 1-to-1 supervision of your tutor. You will follow a Competency Checklist, signed off by your tutor on completion.

On completion awards a Geopace Certificate of Competency - Nationally Recognised and Accredited Route to Competency - Live Blood Draws Certificate

DOWNLOAD A COURSE ITINERARY HERE




How do I attend?

EITHER -
CLASSROOM OPTION - Attend one of our scheduled classroom locations, completing your Introduction to Phlebotomy Course over 2 days. You will also complete your Advanced Training at the end of the first day and your Competency Training at the end of the second day.

Our Introduction to Phlebotomy and Advanced Phlebotomy Training Kits are supplied at no charge when booking our virtual classroom training option.
If you would like to add one or both of these kits to your classroom training option then these are available to add at time of booking. Our comprehensive training kits each mirror the same equipment and supplies used in the classroom and both include detailed video tutorials, allowing you to continue to practice and "hone" your skills after you have completed your practical training.

OR -

VIRTUAL CLASSROOM OPTION- Complete your theory training online at home or work, then join us for a one day Zoom session to complete your Introduction to Phlebotomy virtual classroom training, followed by your Advanced Training in the evening of the same day. You have the option to add a classroom-based competency session, awarding a CPD Accredited Geopace Certificate of Competency, at time of booking.

Our Virtual Classroom option includes two very comprehensive training kits - one for your introductory course and one for your advanced course. Kits are included at no charge (normally £79.95 each) and are yours to keep and to continue to practice with after you have finished your courses. The equipment and supplies included in your kits are the same as those used if you choose the classroom option.

How do I book?

Choose whether you would like to attend in a classroom or if you would like to complete your training by virtual classroom.
Click on the Classroom - Booking Options or Virtual Classroom - Booking Options buttons below to see all upcoming dates and locations.

Please note - Competency Training
Our Route to Competency Masterclass - Live Blood Sessions can only be completed in a classroom environment. This is included when you book a classroom option. When booking the virtual classroom option you can choose to add this at time of booking. You will receive a voucher code to enable you to book onto any upcoming dates or locations. For most of our two day course we run our competency training at the end of the second day and therefore you should be able to complete your full training programme with us over two days.

If you are completing your training by virtual classroom please see our list of competency training locations here.

If you would like to "mix and match" your training dates and/or locations then please call our admin team on 01525 713377 who will be more than happy to put a training package together for you on dates and / or locations that suit you.

All courses are accredited and are Skills for Health & WHO compliant.

Geopace Training

Allied Health

Allied Health Professions (AHP)

Blood Taking

Healthcare Workers

Venepuncture

Phlebotomist

Phlebotomy

Accredited Phlebotomy

Healthcare

THIS COURSE PACKAGE INCLUDES:
1: INTRODUCTION TO PHLEBOTOMY COURSE (GPT003) - Level 3 (Ireland Level 5)
2: ADVANCED PHLEBOTOMY COURSE (GPT005) - Level 4 (Ireland Level 6)
3: GEOPACE COMPETENCY CERTIFICATE - CPD Certified (optional with Virtual Classroom)

Learn how to take blood ... train as a Phlebotomist

FAST-TRACK YOUR PHLEBOTOMY TRAINING

WITH OUR

COMPLETE TRAINING PACKAGE

20% off -  Multi-Course Discount

    Cover all stages from beginner through to Level 4

    Available as Classroom or Virtual Classroom

    Complete your beginner to advanced training in 2 days

    Awards 2 accredited qualifications - Introduction to Phlebotomy and Advanced Phlebotomy qualifications

    Both courses are dually accredited (OCN & CPD)

    Geopace Certificate of Competency included with classroom attendance or available as an option when booking virtual classroom

    Covers all steps up to live blood draw

    Learn advanced skills and techniques

    Virtual Classroom options include comprehensive Practise@Home Training Kits (yours to keep)

    Basic understanding of English language required

    OPEN TO ALL APPLICANTS


Phlebotomy Training - Beginner to Advanced PACKAGE

<div style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Aims:&nbsp;</strong>To develop the exercise professional&rsquo;s understanding of mental health conditions and the benefits of activity and positive lifestyle behaviours.</span></p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Outcome:</strong>&nbsp;You will be able to plan, deliver, and evaluate activity sessions in the community and/or clinical settings with clients with a range of mental health conditions.</span></p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(235, 92, 35);">Qualification Structure:</strong></span></p><ol start="1" type="1" style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Learners will cover:</span><ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Key mental health conditions</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">The relationships between mental health, society and lifestyle</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Legislation and government policy relating to mental health</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">The role of national organisations relating to mental health</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Roles and boundaries of the people involved in programming physical activity for individuals with mental health conditions</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">How to motivate and support individuals with mental health conditions</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">How to evaluate the usefulness of a range of resources of information on mental health and its relationship to physical activity</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">How to evaluate the effectiveness of a range of mental health interventions</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">How to program physical activity for individuals with mental health conditions How to deliver physical activity programmes to individuals with mental health conditions</li></ul></ol><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(235, 92, 35);">Entry Requirements:</strong></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">We recommend you hold an Exercise Referral Qualification</span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><br fr-original-style="" style="box-sizing: border-box;"></span></div><div id="isPasted" fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Assessments:</strong></span></div><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);">Theory paper</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Research worksheet</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Analysis task</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Knowledge questions</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Programme design</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Programme delivery</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Professional discussion (programme delivery)</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Evaluation of programme delivery</p></div><div 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;"></div>

Aims: To develop the exercise professional’s understanding of mental health conditions and the benefits of activity and positive lifestyle behaviours.
Outcome: You will be able to plan, deliver, and evaluate activity sessions in the community and/or clinical settings with clients with a range of mental health conditions.
Qualification Structure:
Learners will cover:
Key mental health conditions
The relationships between mental health, society and lifestyle
Legislation and government policy relating to mental health
The role of national organisations relating to mental health
Roles and boundaries of the people involved in programming physical activity for individuals with mental health conditions
How to motivate and support individuals with mental health conditions
How to evaluate the usefulness of a range of resources of information on mental health and its relationship to physical activity
How to evaluate the effectiveness of a range of mental health interventions
How to program physical activity for individuals with mental health conditions How to deliver physical activity programmes to individuals with mental health conditions
Entry Requirements:We recommend you hold an Exercise Referral QualificationAssessments:
Theory paper
Research worksheet
Analysis task
Knowledge questions
Programme design
Programme delivery
Professional discussion (programme delivery)
Evaluation of programme delivery

Platinum Training Institute

Physical Activity

Health

Mental Health

Aims: To develop the exercise professional’s understanding of mental health conditions and the benefits of activity and positive lifestyle behaviours.

Outcome: You will be able to plan, deliver, and evaluate activity sessions in the community and/or clinical settings with clients with a range of mental health conditions.

YMCA Level 4 Certificate in Delivering Physical Activity for Individuals with Mental Health Conditions

<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

Accredited Food Hygiene

Health & Safety Awareness

Workplace Health & Safety

Health & Safety

Food Standards Agency (FSA)

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 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)

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