Miscellaneous

We at Galvyn have put together a fully comprehensive range of courses for our client’s staff and subcontracts across all sectors.

There are more than 100 quality courses to choose from, and these core subjects can be adapted and built upon as required. So your training can be fully accredited and customised to your requirements. This smart proactive approach means the courses are more relevant and attendees buy into to the training process in a much more positive way, with positive outcomes for all

We can help companies by performing a business training needs analysis and putting together a training programme of courses customised and designed to cover your businesses needs
Even with 100+ courses listed this is not an exhaustive list. If you feel you need something that is not listed please do speak to us. To let us know as our trainers are skilled at both writing and delivering courses.



MS01 – Introduction to Food Hygiene

Who Should Take This Course?
This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required.
The training material is suitable for all employees at any level of the business.
________________________________________
1.0 WHAT IS FOOD HYGIENE
:
1.1 Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination.

2.0 BACTERIA

2.1 Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication.

CAUSES OF FOOD POISONING

3.1 Explain how food poisoning may be caused.
3.2 Describe the main sources of food poisoning and physical contaminants, including allergens.
3.3 Describe the symptoms of food poisoning.
3.4 Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

4.1 Describe simple measures to control hazards and prevent food poisoning by:
a. Protecting food from the risk of contamination
b. Preventing bacteria from multiplying
c. Destroying bacteria in food

5.0 PERSONAL HYGIENE

2.1 Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication

3 3.0 CAUSES OF FOOD POISONING

3.1 Explain how food poisoning may be caused.
3.2 Describe the main sources of food poisoning and physical contaminants, including allergens.
3.3 Describe the symptoms of food poisoning.
3.4 Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

4.1 Describe simple measures to control hazards and prevent food poisoning by:
a. Protecting food from the risk of contamination
b. Preventing bacteria from multiplying
c. Destroying bacteria in food

5.0 PERSONAL HYGIENE

5.1 Explain how high standards of personal hygiene for food handlers can be achieved.
5.2 Explain when food handlers should wash their hands and describe acceptable methods of hand washing.
5.3 Explain the need for detectable waterproof dressings to cover cuts and sores.
5.4 Explain the need for clean protective clothing.
5.5 Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food.
5.6 Explain that problems can occur with the wearing of jewellery and nail varnish.
5.7 Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound. Explain that this is a legal requirement. 4

6.0 SAFE FOOD PRODUCTION

6.1 Explain the need to avoid unnecessary handling of food.
6.2 Describe safe systems for the preparation, storage and handling of food by:
a. Avoiding unnecessary handling of food
b. Not preparing food too far in advance of serving
c. Keeping perishable food either refrigerated or piping hot
d. Keeping raw and cooked food strictly separate
e. Properly reheating food
f. Cleaning as you go
g. Effective cleaning and disinfection
h. Safe disposal of refuse and waste food
i. Awareness of the signs of pests found in food premises

7.0 THE SUPERVISOR’S RÔLE

7.1 Describe briefly the rôle of the supervisor.
7.2 Explain that if something is wrong, that the supervisor should be told.
7.3 Follow any food safety instructions provided by your employer, the food manufacturer or your supervisor.
7.4 Describe typical problems which should be reported to the supervisor including:
a. Refrigerator temperatures outside 1-40C.
b. Evidence of pests.
c. Potential physical contaminants, eg, loose screws, wrappers, insects, rodent droppings, waterproof dressings, disrepair of equipment and utensils.
d. Food left out (exposed to the risk of contamination, or outside temperature control).
e. Doors and windows left open, leaving access for pests or dust contamination.
f. Raw food touching cooked food, or stored above cooked

Duration of course 3 hours

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MS02 – Basic Food Hygiene

Course Title
Basic food Hygiene

Who Should Take This Course?
This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required.
.
________________________________________
1.0 WHAT IS FOOD HYGIENE
:
1.1 Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination.

2.0 BACTERIA

2.1 Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication.

CAUSES OF FOOD POISONING

3.1 Explain how food poisoning may be caused.
3.2 Describe the main sources of food poisoning and physical contaminants, including allergens.
3.3 Describe the symptoms of food poisoning.
3.4 Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

4.1 Describe simple measures to control hazards and prevent food poisoning by:
a. Protecting food from the risk of contamination
b. Preventing bacteria from multiplying
c. Destroying bacteria in food

5.0 PERSONAL HYGIENE

2.1 Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication

3 3.0 CAUSES OF FOOD POISONING

3.1 Explain how food poisoning may be caused.
3.2 Describe the main sources of food poisoning and physical contaminants, including allergens.
3.3 Describe the symptoms of food poisoning.
3.4 Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

4.1 Describe simple measures to control hazards and prevent food poisoning by:
a. Protecting food from the risk of contamination
b. Preventing bacteria from multiplying
c. Destroying bacteria in food

5.0 PERSONAL HYGIENE

5.1 Explain how high standards of personal hygiene for food handlers can be achieved.
5.2 Explain when food handlers should wash their hands and describe acceptable methods of hand washing.
5.3 Explain the need for detectable waterproof dressings to cover cuts and sores.
5.4 Explain the need for clean protective clothing.
5.5 Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food.
5.6 Explain that problems can occur with the wearing of jewellery and nail varnish.
5.7 Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound.

6.0 SAFE FOOD PRODUCTION

6.1 Explain the need to avoid unnecessary handling of food.
6.2 Describe safe systems for the preparation, storage and handling of food by:
a. Avoiding unnecessary handling of food
b. Not preparing food too far in advance of serving
c. Keeping perishable food either refrigerated or piping hot
d. Keeping raw and cooked food strictly separate
e. Properly reheating food
f. Cleaning as you go
g. Effective cleaning and disinfection
h. Safe disposal of refuse and waste food
i. Awareness of the signs of pests found in food premises

Duration of course 3 hours

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MS03 – Principles of Food Hygiene

This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required.
.
________________________________________
1.0 PRINCIPALS of FOOD HYGIENE
:
Explain the terms: food hygiene,

2.0 BACTERIA
Explain what bacteria are, their shape and size and where they may be found.
Explain that not all bacteria are harmful.
Explain how bacteria multiply and how time and temperature affect multiplication.

3. CAUSES OF FOOD POISONING

Explain how food poisoning may be caused.
Describe the main sources of food poisoning and physical contaminants, including allergens.
Describe the symptoms of food poisoning.

4.0 PREVENTING FOOD POISONING

Protecting food from the risk of contamination
Preventing bacteria from multiplying
Destroying bacteria in food

5.0 PERSONAL HYGIENE

Explain what bacteria are, their shape and size and where they may be found. Explain that not all bacteria are harmful.
Explain how bacteria multiply and how time and temperature affect multiplication

3 3.0 CAUSES OF FOOD POISONING

Describe the main sources of food poisoning and physical contaminants, including allergens.
Describe the symptoms of food poisoning.
Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

Protecting food from the risk of contamination
Preventing bacteria from multiplying
Destroying bacteria in food

5.0 PERSONAL HYGIENE

Explain when food handlers should wash their hands and describe acceptable methods of hand washing.
Explain the need for detectable waterproof dressings to cover cuts and sores.
Explain the need for clean protective clothing.
Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food.
Explain that problems can occur with the wearing of jewellery and nail varnish.
Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound.

6.0 SAFE FOOD PRODUCTION

Explain the need to avoid unnecessary handling of food.
Describe safe systems for the preparation, storage and handling of food by:
Avoiding unnecessary handling of food
Not preparing food too far in advance of serving
Keeping perishable food either refrigerated or piping hot
Keeping raw and cooked food strictly separate
Properly reheating food
Cleaning as you go
Effective cleaning and disinfection
Safe disposal of refuse and waste food
Awareness of the signs of pests found in food premises

Duration of course 3 hours

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MS04 – Food Hygiene Intermediate

WHO SHOULD ATTEND
If you are involved in food preparation this course is suitable for anyone who prepares, or instructs other staff to prepare food for human consumption

WHAT BENEFITS WILL THE COURSE DELIVER TO THE DELEGATE?
Assessment Requirements

All delegates will be assessed through a multiple-choice exam consisting of 60 questions.

Attendees are required to achieve a 75% pass mark, and, if necessary, may attempt the test twice at no extra cost, having revisited the training material. If learners have not achieved the 75% pass mark, further attempts may be given by contacting our training department team for further information

COURSE CERTIFICATION
Upon successful completion, all delegates will receive a certificate in food safety and hygiene. Depending on which level of course had been undertaken

COURSE DURATION
3 days– 9.30am – 16.30pm

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MS05 – Diploma in Food Hygiene

WHO SHOULD ATTEND

Those in senior levels within catering industry

WHAT FORMAT WILL THE COURSE BE DELIVERED IN?

Lectures and group discussions throughout the 6-day course

COURSE CONTENT
General Introduction
Bacteriology
Bacterial Food Poisoning
Food Borne Infections
Non-Bacterial Food Poisoning
Food Contamination and it’s Prevention
Personal Hygiene
Food Storage and Temperature Control
Food Preservation
Design, Construction and Maintenance of Food Premises
Design, Construction and Maintenance of Equipment & Utensils
Cleaning and Disinfection
Pest Control
Management Control Techniques
Hazard Analysis Critical Control Points
The Training and Education of Food Handlers
Legislation

COURSE CERTIFICATION
Upon successful completion, all delegates will receive a diploma in food safety and hygiene. This Diploma is recognised nationally and internationally

COURSE DURATION
6 days– 9.30am – 16.30pm

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MS06 – Food Allergens Training

WHO SHOULD ATTEND
Suitable for anyone who prepares, serves or sells food in any organisation this allergen awareness e learning course provides delegates with an understanding food allergens and food labelling, in line with the new legislation. Topics include the 14 allergens, allergenic reactions, food labelling, hygiene precautions and first aid.

WHAT BENEFITS WILL THE COURSE DELIVER TO THE DELEGATE?
Assessment Requirements

All delegates will be assessed through a multiple-choice exam consisting of 30 questions.

COURSE OBJECTIVES
This allergen awareness e learning course provides delegates with an understanding food allergens and food labelling, in line with the new legislation. Topics include the 14 allergens, allergenic reactions, food labelling, hygiene precautions and first aid.

COURSE CERTIFICATION
Upon successful completion, all delegates will achieve a nationally recognised certification

COURSE DURATION
2 Hours– 9.30am – 11.30am

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MS07 – HACCP Explained

Understanding Hazard Analysis Critical Control Point (HACCP) Understand the role of Hazard Analysis and Critical Control Point (HACCP) within food safety management systems, regulations and legislation. And get a detailed overview of the programme’s seven principles in our Understanding HACCP for Food Safety training course.

You’ll discover how HACCP provides the foundation for achieving effective risk control when manufacturing both food products and non-food goods. And our HACCP experts will guide you through every aspect of the programme, giving you the knowledge to integrate HACCP into your organization, supply chain or food safety management system.

Who should attend?
Those involved in implementing or managing HACCP or food safety
Those new to food safety management and HACCP Food safety managers, auditors and consultants What will I learn?
Understand the principles of HACCP
Know how to apply the principles of HACCP Draw links between HACCP and food safety regulations
Integrate HACCP into food safety management systems How will I benefit?
Greater understanding of food safety across your organization
Achieve or maintain ISO 22000 and legal compliance
Integrate food safety, HACCP and other management systems

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MS09 – Telephone Etiquette and Reception Responsibilities

Course Content?

Answering and controlling the call
Questioning Techniques
Creating a good verbal image
Handling complaints

What will I get out of it?

Whoever answers the phone in your organisation has the responsibility of creating the right impression. This one day workshop will enhance skills and reduce the risk of your customers getting the wrong impression about your organisation.

Course Overview

This course is designed to ensure the staff on the front line answering the phone can always answer in a professional way and therefore demonstrate that the service the company provides is very much as professional as the person answering the phone, giving the wrong impression could mean lost business. This course will take a lot of the hardship away when handling difficult customers.

09.30 – 16.30

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MS10 – Train the Trainer [In House Trainer]

WHY ATTEND
This one day workshop is suitable for anyone who has to deliver training on a one-to-one or group basis. It aims to equip participants with the skills to design and deliver successful and enjoyable training sessions. It offers an opportunity to gain an understanding of how people learn, and gain confidence to become an effective communicator.

WHO SHOULD ATTEND

The course is designed for all types of trainers, both new and experienced, who wish to improve their skills. Gaining a full understanding of key subject such as using appropriate learning styles, developing effective communication skills, and managing difficult situations will help with any training being delivered.
COURSE CONTENT
Introduction
 Course overview
 Workshop objectives
Understanding Training
 What is training?
 What is your role?
 The skills you need to be a successful trainer
 How training can go wrong
Styles of training
 Different styles of training
 Learn how to develop your own style
 How to build up trust
 The importance of being honest
 The importance of being true to yourself

Communication Skills
 What is communication?
 Improving questioning skills
 Different ways to ask a question
 Do you really listen?
 Developing active listening skills

About Body Language
 First impressions
 Key body language skills
 Is your body language letting you down?
 The Importance of Voice
 Factors affecting the voice
 Using your voice

Dealing with Difficult Participants
 The ground rules
 Challenges and solutions
 Handling interruptions
 Understand how to give and receive constructive feedback
 Build effective evaluation into your training sessions

One day course 09.30 -1700

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MS11 – Train the Trainer [External Trainer]

WHY ATTEND
This one day workshop is suitable for anyone who has to deliver training on a one-to-one or group basis. It aims to equip participants with the skills to design and deliver successful and enjoyable training sessions. It offers an opportunity to gain an understanding of how people learn, and gain confidence to become an effective communicator.

WHO SHOULD ATTEND

The course is designed for all types of trainers, both new and experienced, who wish to improve their skills. Gaining a full understanding of key subject such as using appropriate learning styles, developing effective communication skills, and managing difficult situations will help with any training being delivered.
COURSE CONTENT
Introduction
 Course overview
 Workshop objectives
Understanding Training
 What is training?
 What is your role?
 The skills you need to be a successful trainer
 How training can go wrong
Styles of training
 Different styles of training
 Learn how to develop your own style
 How to build up trust
 The importance of being honest
 The importance of being true to yourself

Communication Skills
 What is communication?
 Improving questioning skills
 Different ways to ask a question
 Do you really listen?
 Developing active listening skills

About Body Language
 First impressions
 Key body language skills
 Is your body language letting you down?
 The Importance of Voice
 Factors affecting the voice
 Using your voice

Dealing with Difficult Participants
 The ground rules
 Challenges and solutions
 Handling interruptions
 Understand how to give and receive constructive feedback
 Build effective evaluation into your training sessions

One day course 09.30 -1700

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MS12 – Leadership & Management Level 3

Course Contents
Understanding Marketing for Managers
1. Understand basic marketing concepts and why they are relevant to managers.
2. Discover how to conduct a SWOT analysis in the marketing context.
3. Examine various elements of the marketing mix and consider how each is used within the context of the organisation.

Understanding Costs and Budgets in an Organisation
1. Learn how to gather the information that is used to devise and also revise budgets.
2. Discover how to monitor variance between actual expenditure and budgeted expenditure.
3. Examine fixed and variable costs, and break even points.
4. Study basic cost statements and explore mechanisms that organisations can use to control their costs.

Understanding leadership

1. Understand the different styles of leadership and the factors that affect the choice of leadership style.
2. Consider the qualities necessary for leadership, and reflect on your own leadership qualities and potential.

Understanding the Communication Process in the Workplace
1. Examine the communication process and learn how to overcome potential barriers to effective communication.
2. Study the different types of communication.
3. Consider how non-verbal communication and feedback can impact on the effectiveness of communication.
4. Discover how to increase information awareness in the workplace.

Solving problems and making decisions
1. Understand how to describe a problem, its nature, scope and impact.
2. Learn how to gather and interpret information that will let you identify possible solutions to a problem.
3. Discover how to make a decision as to the best solution.
4. Consider how to plan the implementation and communication of this decision.
5. Explore monitoring and review techniques that can be used to gauge the effectiveness of a solution.

Understanding Customer Service standards and requirements

1. Discover how to identify external, internal and potential customers, and how to identify the needs of both external and internal customers.
2. Learn how to care for the customer and how to maintain customer care standards, as well as how to maintain effective customer relationships.
3. Consider the rights of customers and the responsibilities of organisations towards them.

Developing Yourself and Others
1. Discover how to identify the development needs of yourself and others, as well as the learning style of yourself and others.
2. Learn how to analyse different development options.
3. Examine barriers to learning as well as how these may be overcome.
4. Explore learning support options, as well as methods of monitoring the development process.

Managing Workplace Projects
1. Discover how to determine the financial viability and potential net savings of workplace projects, as well as the non-financial costs and benefits.
2. Learn effective project planning techniques.
3. Gain the skills to manage projects.
4. Discover how to monitor project performance by setting targets and objectives and employing other evaluation techniques.
5.
Understanding Health and Safety in the Workplace
1. Examine legislation relating to health and safety at work.
2. Explore organisations’ health and safety policies, as well as the different ways of conveying this information and providing the necessary training.
3. Discover sources of advice on health and safety issues.
4. Learn how to carry out risk assessments in the workplace, and how to prevent accidents.
5. Consider the environmental responsibility of organisations.
6.
Understanding Innovation & Change in the workplace
1. Understand the benefits of change and innovation for organisations, as well as the barriers to change and how these may be overcome.
2. Examine the importance of communication in effecting change.
3.
Planning and Allocating Work
1. Learn how to set SMART objectives.
2. Discover how to effectively prioritise objectives and set appropriate time scales for their achievement.
3. Understand constraining factors that could prevent you from achieving your objectives in the allotted timescale.
4. Explore techniques that can be employed in order to monitor the progress of your

5. If you’re a practicing or potential first line manager who wants to take your management skills to the next level, this course is perfect for you.
6. While you don’t need any formal qualifications to enrol in the ILM Level 3 Leadership and Management course, you should have at least two years full-time or three years part-time work experience.
7. You must be at least 18.

8 day course .9.30am – 17.00pm

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MS13 – Introduction to Supervisory Management

WHO SHOULD ATTEND
This course is suitable for both newly appointed and existing supervisors who want to update or develop their leadership skills. The course will also sign post the learner to accredited courses should they wish to gain more formal qualifications.

WHAT SKILLS WILL I GAIN FROM THE COURSE
You will gain an understanding and developing the skills and characteristics you have and how you use them in a number of different ways

COURSE CONTENT
Those new to supervising often find the task both thrilling and challenging as they are thrust into managing a team of which they were previously a member. Also, existing supervisors need to keep up to date with business trends and review their people management skills in order to inspire their team. This seminar is designed to develop the confidence and assertiveness of the learners and will provide delegates with an overview of the most up to date thinking on the skills they need to lead and manage their department or team.

COURSE OBJECTIVES
Consider and discuss the responsibilities of a supervisor
Practice the skills of effective communication
Identify leadership styles and practice nine very powerful principles
Understand the benefits of and learn to set SMART objectives
Learn to inspire, lead and implement change
Learn the necessary strategies to deal with conflict
Explore motivational theory and consider how it can be used by a supervisor

COURSE DURATION
1 day– 9.00am – 17.00pm

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MS14 – ILM Level 3 Award in Leadership & Management

WHO SHOULD ATTEND
Anyone who is in a management or supervisory role. This course will help you develop your leadership style and effectiveness, examining leadership from these perspectives:

WHAT SKILLS WILL I GAIN FROM THE COURSE

You will gain an understanding and developing the skills and characteristics you have and how you use them in a number of different ways

COURSE CONTENT
What is leadership? – What is management?
– Role reflection exercise – management or leadership tasks
– The leadership role model – What kind of leader are you?
– The 6 Functions of a leader – levels of authority and responsibility to deliver
– The essential skills of leadership – Character traits and attitude of leadership
– John Adair’s Action Centred Leadership – Task, Team, and Individual needs
– Leadership Practices inventory
– Knowing and developing your style of leadership
– Leadership Styles
– Continuum of leadership styles
– Contingency Theory
– Stages of Team Development and the role of the leader
– Understanding and using empowerment
– The role of leadership in your organisation
– Your contribution to leadership
– Perception of leadership
– Personal action planning

COURSE OBJECTIVES
How your leadership impacts on the organisation as a whole. Discover how to drive the organisational vision?

COURSE DURATION
1 day– 9.00am – 17.00pm

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MS15 – ILM Level 3 Certificate in Leadership & Management

Course Contents
Understanding Marketing for Managers
1. Understand basic marketing concepts and why they are relevant to managers.
2. Discover how to conduct a SWOT analysis in the marketing context.
3. Examine various elements of the marketing mix and consider how each is used within the context of the organisation.

Understanding Costs and Budgets in an Organisation
1. Learn how to gather the information that is used to devise and also revise budgets.
2. Discover how to monitor variance between actual expenditure and budgeted expenditure.
3. Examine fixed and variable costs, and break even points.
4. Study basic cost statements and explore mechanisms that organisations can use to control their costs.

Understanding leadership

1. Understand the different styles of leadership and the factors that affect the choice of leadership style.
2. Consider the qualities necessary for leadership, and reflect on your own leadership qualities and potential.

Understanding the Communication Process in the Workplace
1. Examine the communication process and learn how to overcome potential barriers to effective communication.
2. Study the different types of communication.
3. Consider how non-verbal communication and feedback can impact on the effectiveness of communication.
4. Discover how to increase information awareness in the workplace.

Solving problems and making decisions
1. Understand how to describe a problem, its nature, scope and impact.
2. Learn how to gather and interpret information that will let you identify possible solutions to a problem.
3. Discover how to make a decision as to the best solution.
4. Consider how to plan the implementation and communication of this decision.
5. Explore monitoring and review techniques that can be used to gauge the effectiveness of a solution.

Understanding Customer Service standards and requirements

1. Discover how to identify external, internal and potential customers, and how to identify the needs of both external and internal customers.
2. Learn how to care for the customer and how to maintain customer care standards, as well as how to maintain effective customer relationships.
3. Consider the rights of customers and the responsibilities of organisations towards them.

Developing Yourself and Others
1. Discover how to identify the development needs of yourself and others, as well as the learning style of yourself and others.
2. Learn how to analyse different development options.
3. Examine barriers to learning as well as how these may be overcome.
4. Explore learning support options, as well as methods of monitoring the development process.

Managing Workplace Projects
1. Discover how to determine the financial viability and potential net savings of workplace projects, as well as the non-financial costs and benefits.
2. Learn effective project planning techniques.
3. Gain the skills to manage projects.
4. Discover how to monitor project performance by setting targets and objectives and employing other evaluation techniques.
5.
Understanding Health and Safety in the Workplace
1. Examine legislation relating to health and safety at work.
2. Explore organisations’ health and safety policies, as well as the different ways of conveying this information and providing the necessary training.
3. Discover sources of advice on health and safety issues.
4. Learn how to carry out risk assessments in the workplace, and how to prevent accidents.
5. Consider the environmental responsibility of organisations.
6.
Understanding Innovation & Change in the workplace
1. Understand the benefits of change and innovation for organisations, as well as the barriers to change and how these may be overcome.
2. Examine the importance of communication in effecting change.
3.
Planning and Allocating Work
1. Learn how to set SMART objectives.
2. Discover how to effectively prioritise objectives and set appropriate time scales for their achievement.
3. Understand constraining factors that could prevent you from achieving your objectives in the allotted timescale.
4. Explore techniques that can be employed in order to monitor the progress of your

5. If you’re a practicing or potential first line manager who wants to take your management skills to the next level, this course is perfect for you.
6. While you don’t need any formal qualifications to enrol in the ILM Level 3 Leadership and Management course, you should have at least two years full-time or three years part-time work experience.
7. You must be at least 18.

8 day course .9.30am – 17.00pm

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MS16 – Effective Negotiation Skills

These skills include:

Effective verbal communication. See our pages: Verbal Communication and Effective Speaking.
Listening. …
Reducing misunderstandings is a key part of effective negotiation. …
Rapport Building. …
Problem Solving. …
Decision Making. …
Assertiveness. …
Dealing with Difficult Situations.

What is Negotiation? – Skills You Need

Defined by BusinessDictionary.com as “bargaining (give and take) process between two or more parties (each with its own aims, needs, and viewpoints) seeking to discover a common ground and reach an agreement to settle a matter of mutual concern or resolve a conflict,” negotiating is a skill set which few of us hold

What are the negotiation techniques?

What are the tactics of negotiation?
Negotiation tactics are the detailed methods employed by negotiators to gain an advantage. Tactics are often deceptive and manipulative and are used to fulfil one party’s goals and objectives – often to the detriment of others.

What does it mean to negotiate meaning?

Negotiation of meaning is a process that speakers go through to reach a clear understanding of each other.
Asking for clarification, rephrasing, and confirming what you think you have understood

How do you negotiate?

What skills have you learnt from the course

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MS17 – Minutes and Note Talking

Minute and note taking course contents
1. What should good meeting minutes achieve?
• What benefits do minutes bring to your organisation?
• What sort of minutes do you need to write?
• What does it all mean? – a glossary of meeting-related terms
2. Are you listening?
• Six ways to listen powerfully
• Six things that can break your concentration, and how to avoid them
3. Organisational hints, tips and tools for note taking and managing the meeting
• Invent your own shorthand – shortcuts when note taking in longhand and a table of useful abbreviations
• Note taker’s survival kit – the essentials to have at hand
• Importance of pre-meeting preparation
• Managing the meeting and the Chair – constructive ways to work together
• Meeting timelines – what should happen when? A stress-saving checklist
4. How’s your handwriting?
• What causes handwriting to be tiring or illegible?
• Yes, you can blame your tools! What’s the best writing implement for you?
• Exercises to keep your hands limber
• Exercises to help you write more legibly
5. What makes a good agenda?
• What is a meeting agenda?
• Setting and distributing your agenda
• What to include to help you or the Chair run the meeting effectively
6. The right minutes for your meeting – layout and style
• What you should and shouldn’t include – recognising facts from chatter
• More formal meetings like AGMs – votes, proposers, seconders, elections, resolutions
• Sample minutes for formal meetings
• Minuting informal meetings
• Sample minutes for an informal meeting
• Recording decisions and actions
• Creating an action summary
7. Techniques for writing good notes or minutes
• How to word minutes – active or passive, bullets or full sentences?
• Avoid wording that indicates bias
• Plain Words’ rules for good writing
• Making Word® work for you
8. Polishing your prose
• The paragraphs, the sentences, the words
• The grammar and punctuation
• Proofing – how to see what’s really there
• Commonly confused words
• Things that make some people cross!

One day course .9.30am – 17.00pm

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MS18 – Safeguarding of Vulnerable Adults

Course Contents
• Module One: Introduction
• This module looks at what the key principles of safeguarding
• vulnerable adults are, giving you an overview of what is
• meant by ‘safeguarding’ and who is classed as a vulnerable
• adult by law. The module also looks at the famous Steven
• Hoskin safeguarding case.
• • Defining safeguarding
• • Key principles
• • Dignity
• • Who is a vulnerable adult?
• • Steven Hoskin
• • Why is training important?

• Module Two: Understanding Why Vulnerable Adults Are
• at Risk
• This module explains what is meant by ‘abuse’ so that you
• understand more about how to recognise it. The module
• outlines who is likely to be at risk from abuse and which
• factors may put some adults more at risk than others.
• • What is abuse?
• • Who are adults abused by?
• • Consent
• • Factors that increase risk
• • Mental capacity

• Module Three: Types of Abuse
• This module provides an overview of each of the main
• categories of abuse, explaining the characteristics of each
• one and outlining some of the key indicators and warning
• signs for you to look out for.
• • Categories of abuse
• • Physical abuse
• • Emotional/psychological abuse
• • Sexual abuse
• • Neglect and acts of omission
• • Financial abuse
• • Discriminatory abuse
• • Institutional abuse

• Module Four: Responding to a Disclosure
• This module explains what you should do and how you
• should react if a vulnerable adult brings information about
• abuse to your attention. The module raises awareness of why
• some adults may not tell you about abuse and details what
• actions to take next.
• • How a concern may come to your attention
• • How to respond to a disclosure
• • Why adults often don’t disclose information
• • What to do next
• • Whistleblowing

• Module Five: Reporting Your Concerns
• This module looks at the reporting procedures you should
• follow when concerns about abuse have come to your
• attention. The module explains why it’s so important to
• pass on your concerns, detailing who to report to, what to
• say and what you can do next.
• • Your responsibilities
• • Why some people don’t take action
• • Who to report to
• • What if the report isn’t taken seriously?
• • What if the concerns are about a professional?
• • When to report a concern
• • What needs reporting?
• • Check existing records
• • What happens next?
• • Recording information

• Module Six: What Happens After a Referral
• This module looks at the various steps that follow a referral
• to adult social care, explaining the different decisions that
• social care may make and outlining what happens next in
• the safeguarding process.
• • Adult social care’s decision
• • What to do if you don’t agree with the decision
• • Strategy discussions
• • The case conference
• • Protection plans
• • Reviewing the plan
• • Discontinuing the plan
By the end of this course you will:
• Understand why safeguarding vulnerable adults training is so important for everyone within your organisation.
• Have an awareness of which adults are most at risk and which factors increase the likelihood of being at risk from harm.
• Know more about the different categories of abuse, plus the potential warning signs associated with each type.
• Understand how to respond appropriately to a disclosure from a vulnerable adult and know what to do next.
• Know how to report any concerns that you may have.
• Understand what happens in the safeguarding process after a referral to adult social care has been made
• 3 Hour Course .09.30am – 12.30pm

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MS19 – Train the Trainer in various principles (max. 5 principles)

Course content?

This 4.5-day Professional Training Certificate course is a qualification that provides an opportunity for the candidate to understand and practice a professional approach to training design and delivery.

Who should attend

Trainers or potential trainers from any discipline will benefit from the program.

Course Overview

This qualification concentrates on the training process, rather than training content. Delegates will greater enthusiasm and confidence for training delivery as well as ideas for creativity and further development.

Course runs for 4.5 days

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MS20 – Train the Trainer- Manual Handling Instructor

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MS01 – Introduction to Food Hygiene

Who Should Take This Course?
This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required.
The training material is suitable for all employees at any level of the business.
________________________________________
1.0 WHAT IS FOOD HYGIENE
:
1.1 Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination.

2.0 BACTERIA

2.1 Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication.

CAUSES OF FOOD POISONING

3.1 Explain how food poisoning may be caused.
3.2 Describe the main sources of food poisoning and physical contaminants, including allergens.
3.3 Describe the symptoms of food poisoning.
3.4 Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

4.1 Describe simple measures to control hazards and prevent food poisoning by:
a. Protecting food from the risk of contamination
b. Preventing bacteria from multiplying
c. Destroying bacteria in food

5.0 PERSONAL HYGIENE

2.1 Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication

3 3.0 CAUSES OF FOOD POISONING

3.1 Explain how food poisoning may be caused.
3.2 Describe the main sources of food poisoning and physical contaminants, including allergens.
3.3 Describe the symptoms of food poisoning.
3.4 Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

4.1 Describe simple measures to control hazards and prevent food poisoning by:
a. Protecting food from the risk of contamination
b. Preventing bacteria from multiplying
c. Destroying bacteria in food

5.0 PERSONAL HYGIENE

5.1 Explain how high standards of personal hygiene for food handlers can be achieved.
5.2 Explain when food handlers should wash their hands and describe acceptable methods of hand washing.
5.3 Explain the need for detectable waterproof dressings to cover cuts and sores.
5.4 Explain the need for clean protective clothing.
5.5 Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food.
5.6 Explain that problems can occur with the wearing of jewellery and nail varnish.
5.7 Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound. Explain that this is a legal requirement. 4

6.0 SAFE FOOD PRODUCTION

6.1 Explain the need to avoid unnecessary handling of food.
6.2 Describe safe systems for the preparation, storage and handling of food by:
a. Avoiding unnecessary handling of food
b. Not preparing food too far in advance of serving
c. Keeping perishable food either refrigerated or piping hot
d. Keeping raw and cooked food strictly separate
e. Properly reheating food
f. Cleaning as you go
g. Effective cleaning and disinfection
h. Safe disposal of refuse and waste food
i. Awareness of the signs of pests found in food premises

7.0 THE SUPERVISOR’S RÔLE

7.1 Describe briefly the rôle of the supervisor.
7.2 Explain that if something is wrong, that the supervisor should be told.
7.3 Follow any food safety instructions provided by your employer, the food manufacturer or your supervisor.
7.4 Describe typical problems which should be reported to the supervisor including:
a. Refrigerator temperatures outside 1-40C.
b. Evidence of pests.
c. Potential physical contaminants, eg, loose screws, wrappers, insects, rodent droppings, waterproof dressings, disrepair of equipment and utensils.
d. Food left out (exposed to the risk of contamination, or outside temperature control).
e. Doors and windows left open, leaving access for pests or dust contamination.
f. Raw food touching cooked food, or stored above cooked

Duration of course 3 hours

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MS02 – Basic Food Hygiene

Course Title
Basic food Hygiene

Who Should Take This Course?
This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required.
.
________________________________________
1.0 WHAT IS FOOD HYGIENE
:
1.1 Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination.

2.0 BACTERIA

2.1 Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication.

CAUSES OF FOOD POISONING

3.1 Explain how food poisoning may be caused.
3.2 Describe the main sources of food poisoning and physical contaminants, including allergens.
3.3 Describe the symptoms of food poisoning.
3.4 Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

4.1 Describe simple measures to control hazards and prevent food poisoning by:
a. Protecting food from the risk of contamination
b. Preventing bacteria from multiplying
c. Destroying bacteria in food

5.0 PERSONAL HYGIENE

2.1 Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication

3 3.0 CAUSES OF FOOD POISONING

3.1 Explain how food poisoning may be caused.
3.2 Describe the main sources of food poisoning and physical contaminants, including allergens.
3.3 Describe the symptoms of food poisoning.
3.4 Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

4.1 Describe simple measures to control hazards and prevent food poisoning by:
a. Protecting food from the risk of contamination
b. Preventing bacteria from multiplying
c. Destroying bacteria in food

5.0 PERSONAL HYGIENE

5.1 Explain how high standards of personal hygiene for food handlers can be achieved.
5.2 Explain when food handlers should wash their hands and describe acceptable methods of hand washing.
5.3 Explain the need for detectable waterproof dressings to cover cuts and sores.
5.4 Explain the need for clean protective clothing.
5.5 Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food.
5.6 Explain that problems can occur with the wearing of jewellery and nail varnish.
5.7 Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound.

6.0 SAFE FOOD PRODUCTION

6.1 Explain the need to avoid unnecessary handling of food.
6.2 Describe safe systems for the preparation, storage and handling of food by:
a. Avoiding unnecessary handling of food
b. Not preparing food too far in advance of serving
c. Keeping perishable food either refrigerated or piping hot
d. Keeping raw and cooked food strictly separate
e. Properly reheating food
f. Cleaning as you go
g. Effective cleaning and disinfection
h. Safe disposal of refuse and waste food
i. Awareness of the signs of pests found in food premises

Duration of course 3 hours

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MS03 – Principles of Food Hygiene

This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required.
.
________________________________________
1.0 PRINCIPALS of FOOD HYGIENE
:
Explain the terms: food hygiene,

2.0 BACTERIA
Explain what bacteria are, their shape and size and where they may be found.
Explain that not all bacteria are harmful.
Explain how bacteria multiply and how time and temperature affect multiplication.

3. CAUSES OF FOOD POISONING

Explain how food poisoning may be caused.
Describe the main sources of food poisoning and physical contaminants, including allergens.
Describe the symptoms of food poisoning.

4.0 PREVENTING FOOD POISONING

Protecting food from the risk of contamination
Preventing bacteria from multiplying
Destroying bacteria in food

5.0 PERSONAL HYGIENE

Explain what bacteria are, their shape and size and where they may be found. Explain that not all bacteria are harmful.
Explain how bacteria multiply and how time and temperature affect multiplication

3 3.0 CAUSES OF FOOD POISONING

Describe the main sources of food poisoning and physical contaminants, including allergens.
Describe the symptoms of food poisoning.
Describe the common kinds of physical/chemical contamination.

4.0 PREVENTING FOOD POISONING

Protecting food from the risk of contamination
Preventing bacteria from multiplying
Destroying bacteria in food

5.0 PERSONAL HYGIENE

Explain when food handlers should wash their hands and describe acceptable methods of hand washing.
Explain the need for detectable waterproof dressings to cover cuts and sores.
Explain the need for clean protective clothing.
Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food.
Explain that problems can occur with the wearing of jewellery and nail varnish.
Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound.

6.0 SAFE FOOD PRODUCTION

Explain the need to avoid unnecessary handling of food.
Describe safe systems for the preparation, storage and handling of food by:
Avoiding unnecessary handling of food
Not preparing food too far in advance of serving
Keeping perishable food either refrigerated or piping hot
Keeping raw and cooked food strictly separate
Properly reheating food
Cleaning as you go
Effective cleaning and disinfection
Safe disposal of refuse and waste food
Awareness of the signs of pests found in food premises

Duration of course 3 hours

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MS04 – Food Hygiene Intermediate

WHO SHOULD ATTEND
If you are involved in food preparation this course is suitable for anyone who prepares, or instructs other staff to prepare food for human consumption

WHAT BENEFITS WILL THE COURSE DELIVER TO THE DELEGATE?
Assessment Requirements

All delegates will be assessed through a multiple-choice exam consisting of 60 questions.

Attendees are required to achieve a 75% pass mark, and, if necessary, may attempt the test twice at no extra cost, having revisited the training material. If learners have not achieved the 75% pass mark, further attempts may be given by contacting our training department team for further information

COURSE CERTIFICATION
Upon successful completion, all delegates will receive a certificate in food safety and hygiene. Depending on which level of course had been undertaken

COURSE DURATION
3 days– 9.30am – 16.30pm

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MS05 – Diploma in Food Hygiene

WHO SHOULD ATTEND

Those in senior levels within catering industry

WHAT FORMAT WILL THE COURSE BE DELIVERED IN?

Lectures and group discussions throughout the 6-day course

COURSE CONTENT
General Introduction
Bacteriology
Bacterial Food Poisoning
Food Borne Infections
Non-Bacterial Food Poisoning
Food Contamination and it’s Prevention
Personal Hygiene
Food Storage and Temperature Control
Food Preservation
Design, Construction and Maintenance of Food Premises
Design, Construction and Maintenance of Equipment & Utensils
Cleaning and Disinfection
Pest Control
Management Control Techniques
Hazard Analysis Critical Control Points
The Training and Education of Food Handlers
Legislation

COURSE CERTIFICATION
Upon successful completion, all delegates will receive a diploma in food safety and hygiene. This Diploma is recognised nationally and internationally

COURSE DURATION
6 days– 9.30am – 16.30pm

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MS06 – Food Allergens Training

WHO SHOULD ATTEND
Suitable for anyone who prepares, serves or sells food in any organisation this allergen awareness e learning course provides delegates with an understanding food allergens and food labelling, in line with the new legislation. Topics include the 14 allergens, allergenic reactions, food labelling, hygiene precautions and first aid.

WHAT BENEFITS WILL THE COURSE DELIVER TO THE DELEGATE?
Assessment Requirements

All delegates will be assessed through a multiple-choice exam consisting of 30 questions.

COURSE OBJECTIVES
This allergen awareness e learning course provides delegates with an understanding food allergens and food labelling, in line with the new legislation. Topics include the 14 allergens, allergenic reactions, food labelling, hygiene precautions and first aid.

COURSE CERTIFICATION
Upon successful completion, all delegates will achieve a nationally recognised certification

COURSE DURATION
2 Hours– 9.30am – 11.30am

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MS07 – HACCP Explained

Understanding Hazard Analysis Critical Control Point (HACCP) Understand the role of Hazard Analysis and Critical Control Point (HACCP) within food safety management systems, regulations and legislation. And get a detailed overview of the programme’s seven principles in our Understanding HACCP for Food Safety training course.

You’ll discover how HACCP provides the foundation for achieving effective risk control when manufacturing both food products and non-food goods. And our HACCP experts will guide you through every aspect of the programme, giving you the knowledge to integrate HACCP into your organization, supply chain or food safety management system.

Who should attend?
Those involved in implementing or managing HACCP or food safety
Those new to food safety management and HACCP Food safety managers, auditors and consultants What will I learn?
Understand the principles of HACCP
Know how to apply the principles of HACCP Draw links between HACCP and food safety regulations
Integrate HACCP into food safety management systems How will I benefit?
Greater understanding of food safety across your organization
Achieve or maintain ISO 22000 and legal compliance
Integrate food safety, HACCP and other management systems

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MS09 – Telephone Etiquette and Reception Responsibilities

Course Content?

Answering and controlling the call
Questioning Techniques
Creating a good verbal image
Handling complaints

What will I get out of it?

Whoever answers the phone in your organisation has the responsibility of creating the right impression. This one day workshop will enhance skills and reduce the risk of your customers getting the wrong impression about your organisation.

Course Overview

This course is designed to ensure the staff on the front line answering the phone can always answer in a professional way and therefore demonstrate that the service the company provides is very much as professional as the person answering the phone, giving the wrong impression could mean lost business. This course will take a lot of the hardship away when handling difficult customers.

09.30 – 16.30

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MS10 – Train the Trainer [In House Trainer]

WHY ATTEND
This one day workshop is suitable for anyone who has to deliver training on a one-to-one or group basis. It aims to equip participants with the skills to design and deliver successful and enjoyable training sessions. It offers an opportunity to gain an understanding of how people learn, and gain confidence to become an effective communicator.

WHO SHOULD ATTEND

The course is designed for all types of trainers, both new and experienced, who wish to improve their skills. Gaining a full understanding of key subject such as using appropriate learning styles, developing effective communication skills, and managing difficult situations will help with any training being delivered.
COURSE CONTENT
Introduction
 Course overview
 Workshop objectives
Understanding Training
 What is training?
 What is your role?
 The skills you need to be a successful trainer
 How training can go wrong
Styles of training
 Different styles of training
 Learn how to develop your own style
 How to build up trust
 The importance of being honest
 The importance of being true to yourself

Communication Skills
 What is communication?
 Improving questioning skills
 Different ways to ask a question
 Do you really listen?
 Developing active listening skills

About Body Language
 First impressions
 Key body language skills
 Is your body language letting you down?
 The Importance of Voice
 Factors affecting the voice
 Using your voice

Dealing with Difficult Participants
 The ground rules
 Challenges and solutions
 Handling interruptions
 Understand how to give and receive constructive feedback
 Build effective evaluation into your training sessions

One day course 09.30 -1700

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MS11 – Train the Trainer [External Trainer]

WHY ATTEND
This one day workshop is suitable for anyone who has to deliver training on a one-to-one or group basis. It aims to equip participants with the skills to design and deliver successful and enjoyable training sessions. It offers an opportunity to gain an understanding of how people learn, and gain confidence to become an effective communicator.

WHO SHOULD ATTEND

The course is designed for all types of trainers, both new and experienced, who wish to improve their skills. Gaining a full understanding of key subject such as using appropriate learning styles, developing effective communication skills, and managing difficult situations will help with any training being delivered.
COURSE CONTENT
Introduction
 Course overview
 Workshop objectives
Understanding Training
 What is training?
 What is your role?
 The skills you need to be a successful trainer
 How training can go wrong
Styles of training
 Different styles of training
 Learn how to develop your own style
 How to build up trust
 The importance of being honest
 The importance of being true to yourself

Communication Skills
 What is communication?
 Improving questioning skills
 Different ways to ask a question
 Do you really listen?
 Developing active listening skills

About Body Language
 First impressions
 Key body language skills
 Is your body language letting you down?
 The Importance of Voice
 Factors affecting the voice
 Using your voice

Dealing with Difficult Participants
 The ground rules
 Challenges and solutions
 Handling interruptions
 Understand how to give and receive constructive feedback
 Build effective evaluation into your training sessions

One day course 09.30 -1700

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MS12 – Leadership & Management Level 3

Course Contents
Understanding Marketing for Managers
1. Understand basic marketing concepts and why they are relevant to managers.
2. Discover how to conduct a SWOT analysis in the marketing context.
3. Examine various elements of the marketing mix and consider how each is used within the context of the organisation.

Understanding Costs and Budgets in an Organisation
1. Learn how to gather the information that is used to devise and also revise budgets.
2. Discover how to monitor variance between actual expenditure and budgeted expenditure.
3. Examine fixed and variable costs, and break even points.
4. Study basic cost statements and explore mechanisms that organisations can use to control their costs.

Understanding leadership

1. Understand the different styles of leadership and the factors that affect the choice of leadership style.
2. Consider the qualities necessary for leadership, and reflect on your own leadership qualities and potential.

Understanding the Communication Process in the Workplace
1. Examine the communication process and learn how to overcome potential barriers to effective communication.
2. Study the different types of communication.
3. Consider how non-verbal communication and feedback can impact on the effectiveness of communication.
4. Discover how to increase information awareness in the workplace.

Solving problems and making decisions
1. Understand how to describe a problem, its nature, scope and impact.
2. Learn how to gather and interpret information that will let you identify possible solutions to a problem.
3. Discover how to make a decision as to the best solution.
4. Consider how to plan the implementation and communication of this decision.
5. Explore monitoring and review techniques that can be used to gauge the effectiveness of a solution.

Understanding Customer Service standards and requirements

1. Discover how to identify external, internal and potential customers, and how to identify the needs of both external and internal customers.
2. Learn how to care for the customer and how to maintain customer care standards, as well as how to maintain effective customer relationships.
3. Consider the rights of customers and the responsibilities of organisations towards them.

Developing Yourself and Others
1. Discover how to identify the development needs of yourself and others, as well as the learning style of yourself and others.
2. Learn how to analyse different development options.
3. Examine barriers to learning as well as how these may be overcome.
4. Explore learning support options, as well as methods of monitoring the development process.

Managing Workplace Projects
1. Discover how to determine the financial viability and potential net savings of workplace projects, as well as the non-financial costs and benefits.
2. Learn effective project planning techniques.
3. Gain the skills to manage projects.
4. Discover how to monitor project performance by setting targets and objectives and employing other evaluation techniques.
5.
Understanding Health and Safety in the Workplace
1. Examine legislation relating to health and safety at work.
2. Explore organisations’ health and safety policies, as well as the different ways of conveying this information and providing the necessary training.
3. Discover sources of advice on health and safety issues.
4. Learn how to carry out risk assessments in the workplace, and how to prevent accidents.
5. Consider the environmental responsibility of organisations.
6.
Understanding Innovation & Change in the workplace
1. Understand the benefits of change and innovation for organisations, as well as the barriers to change and how these may be overcome.
2. Examine the importance of communication in effecting change.
3.
Planning and Allocating Work
1. Learn how to set SMART objectives.
2. Discover how to effectively prioritise objectives and set appropriate time scales for their achievement.
3. Understand constraining factors that could prevent you from achieving your objectives in the allotted timescale.
4. Explore techniques that can be employed in order to monitor the progress of your

5. If you’re a practicing or potential first line manager who wants to take your management skills to the next level, this course is perfect for you.
6. While you don’t need any formal qualifications to enrol in the ILM Level 3 Leadership and Management course, you should have at least two years full-time or three years part-time work experience.
7. You must be at least 18.

8 day course .9.30am – 17.00pm

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MS13 – Introduction to Supervisory Management

WHO SHOULD ATTEND
This course is suitable for both newly appointed and existing supervisors who want to update or develop their leadership skills. The course will also sign post the learner to accredited courses should they wish to gain more formal qualifications.

WHAT SKILLS WILL I GAIN FROM THE COURSE
You will gain an understanding and developing the skills and characteristics you have and how you use them in a number of different ways

COURSE CONTENT
Those new to supervising often find the task both thrilling and challenging as they are thrust into managing a team of which they were previously a member. Also, existing supervisors need to keep up to date with business trends and review their people management skills in order to inspire their team. This seminar is designed to develop the confidence and assertiveness of the learners and will provide delegates with an overview of the most up to date thinking on the skills they need to lead and manage their department or team.

COURSE OBJECTIVES
Consider and discuss the responsibilities of a supervisor
Practice the skills of effective communication
Identify leadership styles and practice nine very powerful principles
Understand the benefits of and learn to set SMART objectives
Learn to inspire, lead and implement change
Learn the necessary strategies to deal with conflict
Explore motivational theory and consider how it can be used by a supervisor

COURSE DURATION
1 day– 9.00am – 17.00pm

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MS14 – ILM Level 3 Award in Leadership & Management

WHO SHOULD ATTEND
Anyone who is in a management or supervisory role. This course will help you develop your leadership style and effectiveness, examining leadership from these perspectives:

WHAT SKILLS WILL I GAIN FROM THE COURSE

You will gain an understanding and developing the skills and characteristics you have and how you use them in a number of different ways

COURSE CONTENT
What is leadership? – What is management?
– Role reflection exercise – management or leadership tasks
– The leadership role model – What kind of leader are you?
– The 6 Functions of a leader – levels of authority and responsibility to deliver
– The essential skills of leadership – Character traits and attitude of leadership
– John Adair’s Action Centred Leadership – Task, Team, and Individual needs
– Leadership Practices inventory
– Knowing and developing your style of leadership
– Leadership Styles
– Continuum of leadership styles
– Contingency Theory
– Stages of Team Development and the role of the leader
– Understanding and using empowerment
– The role of leadership in your organisation
– Your contribution to leadership
– Perception of leadership
– Personal action planning

COURSE OBJECTIVES
How your leadership impacts on the organisation as a whole. Discover how to drive the organisational vision?

COURSE DURATION
1 day– 9.00am – 17.00pm

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MS15 – ILM Level 3 Certificate in Leadership & Management

Course Contents
Understanding Marketing for Managers
1. Understand basic marketing concepts and why they are relevant to managers.
2. Discover how to conduct a SWOT analysis in the marketing context.
3. Examine various elements of the marketing mix and consider how each is used within the context of the organisation.

Understanding Costs and Budgets in an Organisation
1. Learn how to gather the information that is used to devise and also revise budgets.
2. Discover how to monitor variance between actual expenditure and budgeted expenditure.
3. Examine fixed and variable costs, and break even points.
4. Study basic cost statements and explore mechanisms that organisations can use to control their costs.

Understanding leadership

1. Understand the different styles of leadership and the factors that affect the choice of leadership style.
2. Consider the qualities necessary for leadership, and reflect on your own leadership qualities and potential.

Understanding the Communication Process in the Workplace
1. Examine the communication process and learn how to overcome potential barriers to effective communication.
2. Study the different types of communication.
3. Consider how non-verbal communication and feedback can impact on the effectiveness of communication.
4. Discover how to increase information awareness in the workplace.

Solving problems and making decisions
1. Understand how to describe a problem, its nature, scope and impact.
2. Learn how to gather and interpret information that will let you identify possible solutions to a problem.
3. Discover how to make a decision as to the best solution.
4. Consider how to plan the implementation and communication of this decision.
5. Explore monitoring and review techniques that can be used to gauge the effectiveness of a solution.

Understanding Customer Service standards and requirements

1. Discover how to identify external, internal and potential customers, and how to identify the needs of both external and internal customers.
2. Learn how to care for the customer and how to maintain customer care standards, as well as how to maintain effective customer relationships.
3. Consider the rights of customers and the responsibilities of organisations towards them.

Developing Yourself and Others
1. Discover how to identify the development needs of yourself and others, as well as the learning style of yourself and others.
2. Learn how to analyse different development options.
3. Examine barriers to learning as well as how these may be overcome.
4. Explore learning support options, as well as methods of monitoring the development process.

Managing Workplace Projects
1. Discover how to determine the financial viability and potential net savings of workplace projects, as well as the non-financial costs and benefits.
2. Learn effective project planning techniques.
3. Gain the skills to manage projects.
4. Discover how to monitor project performance by setting targets and objectives and employing other evaluation techniques.
5.
Understanding Health and Safety in the Workplace
1. Examine legislation relating to health and safety at work.
2. Explore organisations’ health and safety policies, as well as the different ways of conveying this information and providing the necessary training.
3. Discover sources of advice on health and safety issues.
4. Learn how to carry out risk assessments in the workplace, and how to prevent accidents.
5. Consider the environmental responsibility of organisations.
6.
Understanding Innovation & Change in the workplace
1. Understand the benefits of change and innovation for organisations, as well as the barriers to change and how these may be overcome.
2. Examine the importance of communication in effecting change.
3.
Planning and Allocating Work
1. Learn how to set SMART objectives.
2. Discover how to effectively prioritise objectives and set appropriate time scales for their achievement.
3. Understand constraining factors that could prevent you from achieving your objectives in the allotted timescale.
4. Explore techniques that can be employed in order to monitor the progress of your

5. If you’re a practicing or potential first line manager who wants to take your management skills to the next level, this course is perfect for you.
6. While you don’t need any formal qualifications to enrol in the ILM Level 3 Leadership and Management course, you should have at least two years full-time or three years part-time work experience.
7. You must be at least 18.

8 day course .9.30am – 17.00pm

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MS16 – Effective Negotiation Skills

These skills include:

Effective verbal communication. See our pages: Verbal Communication and Effective Speaking.
Listening. …
Reducing misunderstandings is a key part of effective negotiation. …
Rapport Building. …
Problem Solving. …
Decision Making. …
Assertiveness. …
Dealing with Difficult Situations.

What is Negotiation? – Skills You Need

Defined by BusinessDictionary.com as “bargaining (give and take) process between two or more parties (each with its own aims, needs, and viewpoints) seeking to discover a common ground and reach an agreement to settle a matter of mutual concern or resolve a conflict,” negotiating is a skill set which few of us hold

What are the negotiation techniques?

What are the tactics of negotiation?
Negotiation tactics are the detailed methods employed by negotiators to gain an advantage. Tactics are often deceptive and manipulative and are used to fulfil one party’s goals and objectives – often to the detriment of others.

What does it mean to negotiate meaning?

Negotiation of meaning is a process that speakers go through to reach a clear understanding of each other.
Asking for clarification, rephrasing, and confirming what you think you have understood

How do you negotiate?

What skills have you learnt from the course

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MS17 – Minutes and Note Talking

Minute and note taking course contents
1. What should good meeting minutes achieve?
• What benefits do minutes bring to your organisation?
• What sort of minutes do you need to write?
• What does it all mean? – a glossary of meeting-related terms
2. Are you listening?
• Six ways to listen powerfully
• Six things that can break your concentration, and how to avoid them
3. Organisational hints, tips and tools for note taking and managing the meeting
• Invent your own shorthand – shortcuts when note taking in longhand and a table of useful abbreviations
• Note taker’s survival kit – the essentials to have at hand
• Importance of pre-meeting preparation
• Managing the meeting and the Chair – constructive ways to work together
• Meeting timelines – what should happen when? A stress-saving checklist
4. How’s your handwriting?
• What causes handwriting to be tiring or illegible?
• Yes, you can blame your tools! What’s the best writing implement for you?
• Exercises to keep your hands limber
• Exercises to help you write more legibly
5. What makes a good agenda?
• What is a meeting agenda?
• Setting and distributing your agenda
• What to include to help you or the Chair run the meeting effectively
6. The right minutes for your meeting – layout and style
• What you should and shouldn’t include – recognising facts from chatter
• More formal meetings like AGMs – votes, proposers, seconders, elections, resolutions
• Sample minutes for formal meetings
• Minuting informal meetings
• Sample minutes for an informal meeting
• Recording decisions and actions
• Creating an action summary
7. Techniques for writing good notes or minutes
• How to word minutes – active or passive, bullets or full sentences?
• Avoid wording that indicates bias
• Plain Words’ rules for good writing
• Making Word® work for you
8. Polishing your prose
• The paragraphs, the sentences, the words
• The grammar and punctuation
• Proofing – how to see what’s really there
• Commonly confused words
• Things that make some people cross!

One day course .9.30am – 17.00pm

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MS18 – Safeguarding of Vulnerable Adults

Course Contents
• Module One: Introduction
• This module looks at what the key principles of safeguarding
• vulnerable adults are, giving you an overview of what is
• meant by ‘safeguarding’ and who is classed as a vulnerable
• adult by law. The module also looks at the famous Steven
• Hoskin safeguarding case.
• • Defining safeguarding
• • Key principles
• • Dignity
• • Who is a vulnerable adult?
• • Steven Hoskin
• • Why is training important?

• Module Two: Understanding Why Vulnerable Adults Are
• at Risk
• This module explains what is meant by ‘abuse’ so that you
• understand more about how to recognise it. The module
• outlines who is likely to be at risk from abuse and which
• factors may put some adults more at risk than others.
• • What is abuse?
• • Who are adults abused by?
• • Consent
• • Factors that increase risk
• • Mental capacity

• Module Three: Types of Abuse
• This module provides an overview of each of the main
• categories of abuse, explaining the characteristics of each
• one and outlining some of the key indicators and warning
• signs for you to look out for.
• • Categories of abuse
• • Physical abuse
• • Emotional/psychological abuse
• • Sexual abuse
• • Neglect and acts of omission
• • Financial abuse
• • Discriminatory abuse
• • Institutional abuse

• Module Four: Responding to a Disclosure
• This module explains what you should do and how you
• should react if a vulnerable adult brings information about
• abuse to your attention. The module raises awareness of why
• some adults may not tell you about abuse and details what
• actions to take next.
• • How a concern may come to your attention
• • How to respond to a disclosure
• • Why adults often don’t disclose information
• • What to do next
• • Whistleblowing

• Module Five: Reporting Your Concerns
• This module looks at the reporting procedures you should
• follow when concerns about abuse have come to your
• attention. The module explains why it’s so important to
• pass on your concerns, detailing who to report to, what to
• say and what you can do next.
• • Your responsibilities
• • Why some people don’t take action
• • Who to report to
• • What if the report isn’t taken seriously?
• • What if the concerns are about a professional?
• • When to report a concern
• • What needs reporting?
• • Check existing records
• • What happens next?
• • Recording information

• Module Six: What Happens After a Referral
• This module looks at the various steps that follow a referral
• to adult social care, explaining the different decisions that
• social care may make and outlining what happens next in
• the safeguarding process.
• • Adult social care’s decision
• • What to do if you don’t agree with the decision
• • Strategy discussions
• • The case conference
• • Protection plans
• • Reviewing the plan
• • Discontinuing the plan
By the end of this course you will:
• Understand why safeguarding vulnerable adults training is so important for everyone within your organisation.
• Have an awareness of which adults are most at risk and which factors increase the likelihood of being at risk from harm.
• Know more about the different categories of abuse, plus the potential warning signs associated with each type.
• Understand how to respond appropriately to a disclosure from a vulnerable adult and know what to do next.
• Know how to report any concerns that you may have.
• Understand what happens in the safeguarding process after a referral to adult social care has been made
• 3 Hour Course .09.30am – 12.30pm

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MS19 – Train the Trainer in various principles (max. 5 principles)

Course content?

This 4.5-day Professional Training Certificate course is a qualification that provides an opportunity for the candidate to understand and practice a professional approach to training design and delivery.

Who should attend

Trainers or potential trainers from any discipline will benefit from the program.

Course Overview

This qualification concentrates on the training process, rather than training content. Delegates will greater enthusiasm and confidence for training delivery as well as ideas for creativity and further development.

Course runs for 4.5 days

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MS20 – Train the Trainer- Manual Handling Instructor

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