13 training courses found
This course is recommended by HSE as the minimum level of training for persons in low-risk workplace environments. Delegates will receive training in a range of First Aid subjects.
This course aims to provide managers and chefs with an in-depth theoretical and practical knowledge of food hygiene and to enable them to exercise management controls for the production of safe food.
Fundamental food hygiene training for all food handlers. Designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
This course aims to provide knowledge of the fundamental principles of nutrition, healthier food cooking and the necessary knowledge to effect real change in the eating habits of the nation.
This course is aimed at managers and supervisors in medium and large catering and manufacturing businesses. It covers legislation and best practice, supervisory management, implementing good safety procedures, contributing to the safety training of others, temperature control, cleaning or contamination control and applying and monitoring good hygiene practices.
EU legislation requires food businesses to have a documented food safety management system in place, based on HACCP principles. This course provides participants with a thorough understanding of how HACCP-based procedures are applied in catering/manufacturing.
This course is suitable for those who are preparing to work or who already work in licensed retailing and those who are seeking to manage or already manage public houses or other on-licensed premises. It provides an understanding of the legal and social roles and responsibilities of licensees and knowledge of the minimum requirements and basic operating procedures in an on licensed premises.
This course is ideal for anyone who needs to understand the basics of training practice or wants to refine their training techniques. This qualification is also essential for anyone wishing to become a CIEH registered trainer.
This is a short, introductory, knowledge-based teaching qualification and has no minimum teaching practice requirement – except to engage in a short microteaching session – so may be undertaken by individuals who are not in a teaching role or who have just started a teaching role. The CIEH Level 3 Award in Education and Training provides an introduction to teaching and comprises three units: Understanding roles, responsibilities and relationships in education and training Understanding and using inclusive teaching and learning approaches in education and training Understanding assessment in education and training.
This course has been developed for those responsible for the management of food safety to understand the characteristics of food allergies and food intolerances, how to reduce the risk to consumers and how to comply with current and future legislation. By the end of this course the candidate will be able to: • State the characteristics of food allergies and food intolerances, including current statistics.
This course aims to provide supervisors, team leaders and managers with an understanding of the main concepts of health and safety and therefore promote the benefits of health and safety within the work place and clarify the roles and responsibilities of individuals, supervisors and management.
This course is designed to ensure that all employees are aware of their own safety and the safety of customers, contractors and the public.
This course is appropriate for all persons employed in food and food related businesses who need to have an understanding of Hazard Analysis and Critical Control Point (HACCP) principles.