63474 Courses

Have you heard of Q fever? Join this free informative session about the disease and how it impacts herds and flocks in the UK. We will share our findings and bring forward case information, where herds have been impacted by the disease and are now beginning to take control of the disease through a number of steps, including vaccination and biosecurity measures. Q Fever is a disease caused by infection with the bacterium Coxiella burnetii, which can infect cattle, goats, sheep and many other mammals. Studies on the UK cattle herd indicate that Q fever is highly prevalent. Q fever is zoonotic, with those people in direct contact with ruminants at most risk – This will be a great opportunity for those working with livestock or going onto farms, to get the answers to the many questions that this disease raises. Join us for a free webinar to explore the disease behind the “silent troublemaker” that is Coxiella burnetii. Find out how Q-Fever can affect your flock, cattle or goat herds, and some of the challenges with diagnosis and management. Your speakers We are delighted to be joined by our expert guest speakers to share their insights and experiences. Prof Jonathan Statham, MA VetMB DCHP FRCVS. RCVS Recognised Specialist in Cattle Health of Bishopton Farm Vets & chair of AHWBE Jonathan graduated from Cambridge Veterinary School in 1996. He is a cattle vet, partner & chair of Bishopton Veterinary Group, a 40 vet practice in Ripon, North Yorkshire (a member of XL Vets) and is director and Chief Executive of RAFT Solutions Ltd (an innovative veterinary research, consultancy and knowledge exchange company). He is past-president of the British Cattle Veterinary Association (BCVA) and the Yorkshire Veterinary Society and has sat on the GB ‘Cattle Health & Welfare Group’ (CHAWG), GB ‘Sheep Health & Welfare Group’ (SHAWG), the Veterinary Policy Group (VPG) of the British Veterinary Association (BVA) and is a past director of Cattle Health Certification Standards (CHeCS) and member of the ‘Farmskills’ Steering Group. He is an examiner for the University of Liverpool, member of the Royal College of Veterinary Surgeons (RCVS) Advanced Practitioner Panel, a member of the Nottingham Dairy Innovation Forum, the International Embryo Transfer Society & served on the Veterinary Residues & Products Committees (VRC & VPC) of the Veterinary Medicines Directorate (VMD). He currently sits on UK Animal Science Advisory Board (ASAB) Knowledge Transfer Network (KTN), is a fellow of Askham Bryan College & is a non-executive director of the Animal Health & Welfare Board of England (AHWBE). Main veterinary interests include reproductive technologies, nutrition, mastitis control and progressive herd health & production management. He has published a wide range of papers, articles and book chapters and is a co-author of textbook ‘Dairy Herd Health’. He holds the Royal College of Veterinary Surgeons (RCVS) Diploma in Cattle Health & Production, is a RCVS recognised specialist in Cattle Health & Production and was named UK Dairy Vet of the year 2015. He became visiting Professor of Sustainable Livestock Health & Welfare at Harper-Keele Veterinary School, Institute of Sustainable Health & Welfare (InSHAW) in 2020. Katherine Timms, BVetMed (Hons), MRCVS. Ruminant Veterinary Advisor, Ceva Animal Health Katherine grew up in Leicestershire and went to the Royal Veterinary College, graduating with honours in 2007 before working in mixed practices in the Midlands with dairy, beef and equine clients. Katherine has a busy home life being married to a beef and sheep farmer with three children and having an active involvement in rural life. Katherine joined Ceva Animal Health in 2014 as part of the technical team, covering the UK in the role of veterinary advisor for the ruminant part of the business. Registrations are open to vets, farmers, SQP’s and those in farm supporting roles. Time permitting, the webinar will finish with a brief Q&A session.

A 3 day, 2 night licensed reader retreat. Arrive from 2pm for afternoon tea (and before 6pm) on Friday for dinner, and leave on Sunday after lunch. All meals are included throughout your stay. Led by Rev'd Lizzie Hood. 'For everything a season ...' During this retreat we will be stepping aside from the routine of our everyday lives, following the Sabbath principle of taking time to rest and restore our souls. We will be exploring the many different layers of our experience of time, a precious gift and resource. This retreat is made possible by the generous support of the Jane Cart Trust and the Verulam House Fund Trust. NB This payment is non-refundable.

NATIONALLY RECOGNISED AND ACCREDITED FORENSIC SCIENCE COURSE Level Three (advanced), awarding 3 credits.   DUAL ACCREDITATION: Awarding Body: Open College Network (OCN Credit4Learning) Awarding Body: CPD (21 CPD Points)   A modular "hybrid" forensic science course - eLearning (online) theory and one full day classroom based practical training (Crime Scene Investigations). The practical day covers a wide range of CSI techniques with "hands-on" practical training. On completion awards an OCN Nationally Recognised and Accredited Certificate in Forensic Science. This course is additionally CPD Accredited and also awards 21 CPD points on completion.   PART 1 - THEORY Complete this part of your course online (eLearning Course) in the comfort of your own home or workplace. Please allow approx. 6-8 hours to complete the elearning modules. You do not need to complete Part 1 in one single "sitting” and can log on/off as many times as you wish and when convenient to you. You must complete both parts 1 and 2 to successfully pass this course.   PART 2 - CLASSROOM Attend your forensic science practical day in the classroom, covering a number of key CSI investigative processes and procedures. You will develop your crime scene investigator skills with "hands-on" training in a classroom environment at the training location you have selected. Please note that we will provide protective clothing (disposable aprons), goggles and gloves. As you will be participating in a range of forensic activities we would suggest you wear easy clothing, short-sleeved top and closed-toe shoes.   You can complete Part 1 before or after comleting Part 2.   DOWNLOAD A COURSE ITINERARY HERE Course Itinerary M01 - Overview and Historical Background: A look at definitions, historical perspective highlighting major forensic advancements covering since early times, the beginning of modern forensics including the advent of fingerprinting, toxicology and DNA, and how DNA solved the first case (a double murder). Understanding the services of Forensic Labs and the major disciplines.   M02 - Observational Skills Crime Scene Investigation & Recording Examination of the crime scene, photography, videography, sketch recording principles, using a CAD package.   M03 - Forensic Pathology Understanding the job role, working within hospitals, mortuaries, the pathological processes and manner of death.   M04 - Forensic Anthropology How does forensic anthropology help forensic scientists? Using physical markers present on a skeleton to determine age, sex, stature, and race. Bone anatomy and stages of development from foetal to elderly individual. Differentiating male and female: skull, pelvis, femur and humerus.   M05 - Forensic Entomology How entomologists determine time of death as well as advanced investigations involving abuse and neglect. The life cycle of the blowfly and environmental influences. Using insect gut DNA to help solve crimes.   CS01 - Case Study - Forensic Entomology - The Jigsaw Murders   M06 - Forensic Serology Understanding presumptive tests and confirmatory tests. Tests in detail - processes and methods with options for: Blood, Saliva, Semen, Urine.   M07 - Using the Microscope Correct procedures for using the light microscope. A look at the electron microscope and scanning probe microscope and their applications in forensic science. Detailed process guide including mounting slides.

NEEDLE FELTING WORKSHOP Friday 18th July, 10am till 12.30pm at Horizons House, Waterloo Quay, Aberdeen Suitable for beginners (Adults & Teens). Join Léla from The Green Boat for some needle felting fun! making a needle felted Seagull. All materials, tuition and light refreshments are included in the price, plus you will also get to keep your needle and a pad to continue your needle felting adventures at home. Price £34* *There is also a discount for Low Income Customers: please use this option when booking for a 30% Discount (given in trust to anyone who needs it). Parking: CAR: Free Parking nearby // BUS: 10 min walk from Union Street or Beach. ..... T&Cs Please note that workshops are non refundable, however you are welcome to give your place to someone else. If the workshop is cancelled by the tutor an alternative date will be set or a full refund will be issued.

QA Level 2 Award In Food Safety For Retail (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½ hr duration 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 Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that '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’. 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.

QA Level 2 Award In Food Safety For Manufacturing (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½hr duration 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 Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that '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’. 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. Accredited, Ofqual regulated qualification: Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. 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. The Ofqual Register number for this course is 603/2592/6

QA Level 2 Award In Food Safety In Catering (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½ hr duration 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 Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that '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’. 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. Accredited, Ofqual regulated qualification Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. 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. The Ofqual Register number for this course is 603/2594/X

QA Level 1 Award In Fire Safety Awareness (RQF) Face to Face: Half-day course Virtual Classroom: Spread over 2 sessions of 2½ hr duration This course is an ideal way to ensure that all employees have a good understanding of fire safety Candidates will learn basic fire safety principles in order to ensure they are keeping themselves and others in the workplace safe at all times Benefits of this course: Candidates will learn basic fire safety principles in order to ensure they are keeping themselves and others in the workplace safe at all times Candidates will also learn what to do in the event of an emergency and the simple measures that can be taken to control the risk of fires With subjects covered in just half a day, this course is an ideal way to ensure that all employees have a good understanding of fire safety, whilst minimising disruption to your organisation’s day to day activity This course is also good for those who just want to know a bit more about keeping themselves and loved ones safe from possible fires Course Contents: Causes of Fire in the Workplace The Costs of Fires in the Workplace for Employers, Employees and Society Basic Fire Safety Duties and Responsibilities Actions to be taken in the event of a Fire Principles of Fire Risk Control Safe Use of Portable Fire Fighting Equipment Fire Safety Equipment Checks Accredited, Ofqual regulated qualification: TOur Fire Safety Awareness course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. This means that you can be rest assured that your Fire Safety Awareness Training is of high quality and is a very good way to make sure your employees have an Awareness in Fire Safety. The Ofqual Register number for this course is 603/2627/X

Venepuncture and cannulation course Venepuncture training for healthcare professionals Cannulation skills development Intravenous access techniques Blood sample collection training Infection control in venepuncture Hands-on venepuncture practice Cannula insertion training Nursing revalidation hours CPD accredited course Healthcare professional skills development Venepuncture and cannulation procedures Venepuncture certification program Intravenous catheter insertion Best practices in venepuncture Patient assessment for venepuncture Troubleshooting venepuncture complications Venepuncture and cannulation simulation Real-life venepuncture scenarios Healthcare career advancement with venepuncture skills

Barista Skills teaches the essential practical skills needed behind the espresso bar, such as how to set your grinder, make espresso, foam and texture milk for cappuccinos, and create latte art, as well as an exploration of health and safety issues, customer service protocols, and basic business practices. The Barista Skills Foundation course allows learners to gain an introductory understanding of the coffee itself and foundational skills required to set a grinder, make espressos, foam and texture milk and latte art techniques per SCA quality standards while implementing health and safety practices and customer service. Practical learning objectives and activities prepare the learner to conduct key foundational tasks of a barista. A written exam tests theoretical knowledge based on Foundation course learning objectives.