Recreational

Birmingham

<p>Stained Glass&nbsp;<br />THREE DAYS&nbsp;COURSE (1 person)<br />9.00am - 15.00pm<br />(on chosen dates)</p>

Stained Glass 
THREE DAYS COURSE (1 person)
9.00am - 15.00pm
(on chosen dates)

Stained Glassic

Painting

Glass Art

Three Days: 2 Painting + 1 Leading day Course

General admission

<p>Stained Glass -&nbsp;<br />3-Days Painting Workshop For One&nbsp;<br />9.00am - 15.00pm</p>

Stained Glass - 
3-Days Painting Workshop For One 
9.00am - 15.00pm

Arts & Crafts

Stained Glass

Three Days - Stained Glass Painting Course

Manchester

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Looking to add a creative touch to an upcoming special occasion? Then you will love this private embroidery workshop with Stephie from Hoop &amp; Fred!</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">The Workshop</strong></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">This session can be perfectly tailored to you and your event! Choose from a range of Hoop &amp; Fred designs, stitch up a beautiful hoop or customise a tote bag. You can even request a bespoke design just for you (perfect for hen parties looking to help with the wedding decor!). Stephie&#39;s work is inspired by nature, and the man(chester) made it so you could stitch up anything from a wildflower bouquet to a special building!</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Is it beginner-friendly?</strong></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Yes! All Hoop &amp; Fred sessions are beginner-friendly, but for those in your group who might have stitched before, Stephie can tailor the session as she goes to make sure everyone learns something new.</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">What is provided?</strong></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Stephie will provide all the equipment you need, and everyone will leave the session with a full embroidery kit and access to an online stitch guide! The kit will include:</span></p><ul fr-original-style="" style="box-sizing: border-box;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Your embroidery hoop</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">A piece of fabric (or a tote bag) to stitch on</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Beautiful DMC embroidery threads in a range of colours</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Needles</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Pattern Guide<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></strong></li></ul><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">The Venue</strong></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></strong></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Stephie is happy to travel to your venue or help you find the perfect place to host. Embroidery is fully portable, and any mess is easy to clean up, so you don&#39;t have to worry about any damage. Stephie works with several venues in and around Manchester that she would be happy to connect you with (please note any venue fee is separate to the price of the class)</span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><br fr-original-style="" style="box-sizing: border-box;"></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">How many people can attend?</strong></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><br fr-original-style="" style="box-sizing: border-box;"></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Stephie can teach up to 25 people at a time depending on the event&#39;s setting, design and venue - but she will help you through the organising process to ensure everyone gets the best experience!</span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><br fr-original-style="" style="box-sizing: border-box;"></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Why Embroidery?</strong></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><br fr-original-style="" style="box-sizing: border-box;"></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Embroidery is the perfect way to inject a little mindful creativity into any event! If you&#39;re just looking for something that will help you slow down, or you&#39;re looking for a way to bring lots of people who don&#39;t know each other together, the mindful act of taking things one stitch at a time, calms the mind, and helps the conversation flow! Plus, you get to make something beautiful!</span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><br fr-original-style="" style="box-sizing: border-box;"></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pricing</strong></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></strong></span></div><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">The cost of the session depends on how many people there are, travel and which design you choose, but Stephie will talk you through all the different options before booking so that you can organise something that works for your budget.&nbsp;</span></div>

Looking to add a creative touch to an upcoming special occasion? Then you will love this private embroidery workshop with Stephie from Hoop & Fred!
The Workshop
This session can be perfectly tailored to you and your event! Choose from a range of Hoop & Fred designs, stitch up a beautiful hoop or customise a tote bag. You can even request a bespoke design just for you (perfect for hen parties looking to help with the wedding decor!). Stephie's work is inspired by nature, and the man(chester) made it so you could stitch up anything from a wildflower bouquet to a special building!
Is it beginner-friendly?
Yes! All Hoop & Fred sessions are beginner-friendly, but for those in your group who might have stitched before, Stephie can tailor the session as she goes to make sure everyone learns something new.
What is provided?
Stephie will provide all the equipment you need, and everyone will leave the session with a full embroidery kit and access to an online stitch guide! The kit will include:
Your embroidery hoop
A piece of fabric (or a tote bag) to stitch on
Beautiful DMC embroidery threads in a range of colours
Needles
Pattern Guide
The VenueStephie is happy to travel to your venue or help you find the perfect place to host. Embroidery is fully portable, and any mess is easy to clean up, so you don't have to worry about any damage. Stephie works with several venues in and around Manchester that she would be happy to connect you with (please note any venue fee is separate to the price of the class)How many people can attend?Stephie can teach up to 25 people at a time depending on the event's setting, design and venue - but she will help you through the organising process to ensure everyone gets the best experience!Why Embroidery?Embroidery is the perfect way to inject a little mindful creativity into any event! If you're just looking for something that will help you slow down, or you're looking for a way to bring lots of people who don't know each other together, the mindful act of taking things one stitch at a time, calms the mind, and helps the conversation flow! Plus, you get to make something beautiful!PricingThe cost of the session depends on how many people there are, travel and which design you choose, but Stephie will talk you through all the different options before booking so that you can organise something that works for your budget.

Hoop & Fred

A private beginner embroidery workshop from Hoop & Fred tailored just for you!

Private Beginners Embroidery Workshop - Request a date for your event!

<div>Are you curious about woodwork but not sure where to start?&nbsp;</div>
<div>&nbsp;</div>
<div>Do you want to make beautiful, tactile wooden objects but don&rsquo;t know the techniques or processes required to take an idea and transform it into high-end, saleable, object?&nbsp;</div>
<div>&nbsp;</div>
<div>Based in Aston, Birmingham, this taster weekend is suitable for both beginners with no experience, as well as those with some knowledge that want to explore woodworking further.</div>
<div>&nbsp;</div>
<div>Our kitchen utensils weekend is designed to give you a taste of all the basic woodworking steps needed to take a project from start to finish. The goal being that you leave the weekend confident you can continue practicing on your own projects at home.</div>
<div>&nbsp;</div>
<div>It is worth noting that our course is likely different to the other wooden utensil courses you may have seen, as we opt for dry rather than green wood - we also don&rsquo;t mind using the odd power tool here and there.&nbsp;</div>
<div>&nbsp;</div>
<div>So why we do we used dry wood rather than green?&nbsp;</div>
<div>&nbsp;</div>
<div>Green wood is far softer and therefore easier to use when it comes to traditional hand carving. However, due to the high moisture content of green wood it also means that pieces need to be dried before they can be completely finished &ndash; which can take weeks if not months.&nbsp;</div>
<div>&nbsp;</div>
<div>During our time with us, we want to introduce you to as many techniques and processes as we can &ndash; this coupled with the fact that we come from a commercial carpentry background where speed and efficiency are not only desirable but necessary basically puts green wood out of the picture.&nbsp;</div>
<div>&nbsp;</div>
<div>Not only will we teach you the skills needed to carve and sculpt with with dry wood but we will also talking you through the finishing processes and by the end of the weekend you will have a fully refined piece/s.&nbsp;</div>
<div>&nbsp;</div>
<div>In order to achieve this goal we are more than happy to use power tools where needed to get things done. &nbsp;It is worth considering the timeliness of techniques if your intention is to start a business with the skills you have learnt.&nbsp;</div>
<div>&nbsp;</div>
<div>All our courses are informal affairs but it&rsquo;s important to us that you walk away with both knowledge and skills that you can actually use. So, whilst all our courses have an outcome, our main priority is that you get a good grasp of the techniques. This is aided by the fact that our class sizes are limited to a maximum of 4 people.</div>
<div>&nbsp;</div>
<div>Course Breakdown:</div>
<div>&bull; Health &amp; safety in the workshop&nbsp;</div>
<div>&bull; Discussion on Form vs Function &ndash; this will help inform your designs&nbsp;</div>
<div>&bull; Pros &amp; Cons of Kiln-dried vs Green Wood</div>
<div>&bull; Rough out Shapes &amp; Profiles on Bandsaw</div>
<div>&bull; Different carving techniques both traditional &amp; modern&nbsp;</div>
<div>&bull; Sanding &amp; finishing &ndash; we will also show you how to make an oil and wax&nbsp;</div>
<div>&nbsp; &nbsp; &nbsp; &nbsp; finish and give you a pot to take home.</div>
<div>&bull; Polishing &amp; Buffing&nbsp;</div>
<div>&bull; Discuss how these skills are transferable to other projects.&nbsp;</div>
<div>&bull; Laser engraving onto your utensils &ndash; If you&rsquo;re interested in engraving&nbsp;</div>
<div>&nbsp; &nbsp; &nbsp; &nbsp; designs on to your items we can show you how. &nbsp;</div>
<div>&bull; Information &amp; Data sheets for you to continue making from home.&nbsp;</div>
<div>&nbsp;</div>
<div>We hope this has answered most of your questions, however if there is anything else you&rsquo;d like to know please don&rsquo;t hesitate to get in touch.&nbsp;</div>
<p>&nbsp;</p>

Are you curious about woodwork but not sure where to start? Do you want to make beautiful, tactile wooden objects but don’t know the techniques or processes required to take an idea and transform it into high-end, saleable, object? Based in Aston, Birmingham, this taster weekend is suitable for both beginners with no experience, as well as those with some knowledge that want to explore woodworking further.Our kitchen utensils weekend is designed to give you a taste of all the basic woodworking steps needed to take a project from start to finish. The goal being that you leave the weekend confident you can continue practicing on your own projects at home.It is worth noting that our course is likely different to the other wooden utensil courses you may have seen, as we opt for dry rather than green wood - we also don’t mind using the odd power tool here and there. So why we do we used dry wood rather than green? Green wood is far softer and therefore easier to use when it comes to traditional hand carving. However, due to the high moisture content of green wood it also means that pieces need to be dried before they can be completely finished – which can take weeks if not months. During our time with us, we want to introduce you to as many techniques and processes as we can – this coupled with the fact that we come from a commercial carpentry background where speed and efficiency are not only desirable but necessary basically puts green wood out of the picture. Not only will we teach you the skills needed to carve and sculpt with with dry wood but we will also talking you through the finishing processes and by the end of the weekend you will have a fully refined piece/s. In order to achieve this goal we are more than happy to use power tools where needed to get things done. It is worth considering the timeliness of techniques if your intention is to start a business with the skills you have learnt. All our courses are informal affairs but it’s important to us that you walk away with both knowledge and skills that you can actually use. So, whilst all our courses have an outcome, our main priority is that you get a good grasp of the techniques. This is aided by the fact that our class sizes are limited to a maximum of 4 people.Course Breakdown:• Health & safety in the workshop • Discussion on Form vs Function – this will help inform your designs • Pros & Cons of Kiln-dried vs Green Wood• Rough out Shapes & Profiles on Bandsaw• Different carving techniques both traditional & modern • Sanding & finishing – we will also show you how to make an oil and wax  finish and give you a pot to take home.• Polishing & Buffing • Discuss how these skills are transferable to other projects. • Laser engraving onto your utensils – If you’re interested in engraving  designs on to your items we can show you how. • Information & Data sheets for you to continue making from home. We hope this has answered most of your questions, however if there is anything else you’d like to know please don’t hesitate to get in touch.
 

Tom Sherlock

Woodwork

Woodworking

Wood

Looking for a crafty way to spend a couple of days? Or maybe you're searching for a DIY workshop to treat someone special? Check out this woodworking course in Birmingham.

Introduction to woodworking: kitchen utensils

Edinburgh

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-slate-fragment="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" fr-original-style="" style="box-sizing: border-box;">Do you love getting creative and making something with your hands? Want to learn how to turn plastic waste into art while promoting sustainability? Join DOBA Studio&#39;s upcoming workshop and discover the magic of upcycling!</span></p><p data-key="174" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="175" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="175:0" fr-original-style="" style="box-sizing: border-box;">At DOBA Studio, we offer workshops that focus on the importance of recycling plastic waste and turning it into beautiful pieces of art. Our artistic workspace specializes in using a combination of three portable and easy-to-use machines - a shredder, injection machine, and extruder - to create unique and eye-catching pieces that raise awareness about environmental issues.</span></span></p><h3 data-key="176" fr-original-style="" style="box-sizing: border-box;"><span data-key="177" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="177:0" fr-original-style="" style="box-sizing: border-box;">WHAT TO DO WITH THE PLASTIC THAT ALREADY EXISTS?</span></span></h3><p data-key="178" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="179" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="179:0" fr-original-style="" style="box-sizing: border-box;">Our workshops are designed for all skill levels, from beginners to experienced artists. You&#39;ll get to work with recycled plastic waste collected from the local community, giving you a hands-on experience in upcycling. Not only will you have the opportunity to create something beautiful, but you&#39;ll also be making a positive impact on the planet by reducing plastic pollution.&nbsp;</span></span></p><p data-key="181" data-slate-fragment="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" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="182" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="182:0" fr-original-style="" style="box-sizing: border-box;">During the workshop, you&#39;ll get to use all three machines and leave with a handmade souvenir of your choice. Whether it&#39;s a keychain turtle, hexagonal coaster, or soap dish, the possibilities are endless. Creativity is the limit!</span></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-slate-fragment="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" fr-original-style="" style="box-sizing: border-box;"><img src="https://images.cademy.co.uk/6e5af6a2-5c38-48f1-95e4-cbc639d6ae73/37c3cca4-7053-4aa7-9ffd-def254f32ac8/original.png" style="width: 677px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; position: relative; max-width: 100%; box-sizing: border-box;" fr-original-style="width: 677px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable"></span></p><p data-key="257" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="258" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="258:0" fr-original-style="" style="box-sizing: border-box;">We believe that art can be both beautiful and sustainable. By taking part in our workshops, you&#39;ll not only learn a new skill, but also gain knowledge about the importance of sustainability in our daily lives. Plus, it&#39;s a fun and educational way to spend time with friends or family!&nbsp;</span></span></p><p data-key="260" data-slate-fragment="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" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="261" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="261:0" fr-original-style="" style="box-sizing: border-box;">Our workshops can take place in the Studio in St Margaret&#39;s House in Edinburgh or at a location of your choice, such as a school or church. The duration and number of participants can be adjusted individually, depending on the location.</span></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-slate-fragment="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" fr-original-style="" style="box-sizing: border-box;"><img src="https://images.cademy.co.uk/6e5af6a2-5c38-48f1-95e4-cbc639d6ae73/505ec89d-4d84-4971-a18f-18f3b344d497/original.png" style="width: 658px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; position: relative; max-width: 100%; box-sizing: border-box;" fr-original-style="width: 658px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable"></span></p><p data-key="319" id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="320" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="320:0" fr-original-style="" style="box-sizing: border-box;">As an experienced Scout leader and event creator, our founder is dedicated to spreading awareness about saving the planet from plastic pollution. We also offer custom workshops for groups, where you can create products with your logo on them. </span></span></p><p data-key="322" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="323" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="323:0" fr-original-style="" style="box-sizing: border-box;">So why not join the DOBA Studio community and experience the magic of upcycling first-hand? </span></span></p><p data-key="324" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="325" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="325:0" fr-original-style="" style="box-sizing: border-box;">If you&#39;ll be interested to get a quote and would like to know more feel free to contact:</span></span></p><p data-key="326" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="327" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="327:0" fr-original-style="" style="box-sizing: border-box;">hello@dobastudio.com</span></span></p><p data-key="328" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span data-key="329" fr-original-style="" style="box-sizing: border-box;"><span data-offset-key="329:0" fr-original-style="" style="box-sizing: border-box;">+44 7479 468501</span></span></p>

Do you love getting creative and making something with your hands? Want to learn how to turn plastic waste into art while promoting sustainability? Join DOBA Studio's upcoming workshop and discover the magic of upcycling!
At DOBA Studio, we offer workshops that focus on the importance of recycling plastic waste and turning it into beautiful pieces of art. Our artistic workspace specializes in using a combination of three portable and easy-to-use machines - a shredder, injection machine, and extruder - to create unique and eye-catching pieces that raise awareness about environmental issues.
WHAT TO DO WITH THE PLASTIC THAT ALREADY EXISTS?
Our workshops are designed for all skill levels, from beginners to experienced artists. You'll get to work with recycled plastic waste collected from the local community, giving you a hands-on experience in upcycling. Not only will you have the opportunity to create something beautiful, but you'll also be making a positive impact on the planet by reducing plastic pollution. 
During the workshop, you'll get to use all three machines and leave with a handmade souvenir of your choice. Whether it's a keychain turtle, hexagonal coaster, or soap dish, the possibilities are endless. Creativity is the limit!

We believe that art can be both beautiful and sustainable. By taking part in our workshops, you'll not only learn a new skill, but also gain knowledge about the importance of sustainability in our daily lives. Plus, it's a fun and educational way to spend time with friends or family! 
Our workshops can take place in the Studio in St Margaret's House in Edinburgh or at a location of your choice, such as a school or church. The duration and number of participants can be adjusted individually, depending on the location.

As an experienced Scout leader and event creator, our founder is dedicated to spreading awareness about saving the planet from plastic pollution. We also offer custom workshops for groups, where you can create products with your logo on them. 
So why not join the DOBA Studio community and experience the magic of upcycling first-hand? 
If you'll be interested to get a quote and would like to know more feel free to contact:
hello@dobastudio.com
+44 7479 468501

Doba Studio

Recycling

See how plastic bottle tops are remelted into beautiful objects!

Plastic Recycling Workshops - collect it and melt it!

Workshop organised in separate room, needs to be booked at least 1 week in advance.

Group ticket (up to 18 participants)

General Admission

Students (-10%)

Valid for up to 2 adults and up to 3 children aged 7-18

Family Ticket

Discount for disabled adults and children with special needs. Please leave a message with a type of disability or contact us directly on hello@dobastudio.com

Disabled Person (-20%)

Seniors and any adults over 50. Proof of identity required.

Senior (-10%)

Proof from the Department for Work and Pensions required such as proof of benefit.

Non-Working (-20%)

Bespoke Experiences
I would be delighted to discuss a tailored booking for you and your group. We can go over a variety of wild food focuses, catering options and I am happy to suggest nearby locations or come to you. Prices start from £150 per hour, minimum of two hours, for a group of up to 8 people. Travel costs may also apply. This includes a drink and a snack. Add lunch for £25pp. 


The Wild Cooke

Private foraging in Argyll and Lochaber. The rest of the UK is also possible. 

Private Bookings

<p>Stained Glass - PAINTING&nbsp;<br />1-DAY Workshop FOR TWO <br />9.00am - 15.00pm</p>

Stained Glass - PAINTING 
1-DAY Workshop FOR TWO 
9.00am - 15.00pm

One Day Glass Painting Workshop For 2

<p>Stained Glass - 2-Days Workshop For One&nbsp;<br />9.00am - 15.00pm</p>

Stained Glass - 2-Days Workshop For One 
9.00am - 15.00pm

Two Days Stained Glass Workshop For 1

<p>Stained Glass - LEADING&nbsp;<br />1-DAY Workshop &nbsp;FOR TWO&nbsp;<br />9.00am - 15.00pm</p>

Stained Glass - LEADING 
1-DAY Workshop FOR TWO 
9.00am - 15.00pm

One Day Glass Leading Workshop For 2

Milton Keynes

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Are you ready to embark on a creative journey and learn the art of sewing from scratch? Welcome to my personalized 1-to-1 sewing classes for adults, specifically designed for beginners. These classes offer a unique opportunity to receive tailored instruction and hands-on guidance, ensuring you build a strong foundation in sewing. From understanding your sewing machine to mastering essential stitches and techniques, you&rsquo;ll gain the confidence and skills needed to bring your creative ideas to life. Join me in a supportive and inspiring environment, and let&#39;s start your sewing adventure together!</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">I teach face to face classes in Bed, Hearts and Bucks. There may be a small fee for travel expenses.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Please contact me for more info and for full T &amp; c"s</p>

Are you ready to embark on a creative journey and learn the art of sewing from scratch? Welcome to my personalized 1-to-1 sewing classes for adults, specifically designed for beginners. These classes offer a unique opportunity to receive tailored instruction and hands-on guidance, ensuring you build a strong foundation in sewing. From understanding your sewing machine to mastering essential stitches and techniques, you’ll gain the confidence and skills needed to bring your creative ideas to life. Join me in a supportive and inspiring environment, and let's start your sewing adventure together!


I teach face to face 1 to 1 classes at a time to suit you at Westbury Arts Center Milton Keynes.
Please contact me for more info and for full T & c"s

Stephanie Thannhauser

Sewing

Hand Embroidery

Sewing Machine

Needlework

Teaching & Training

My beginner's sewing course will teach you the basics, from operating a sewing machine to mastering essential stitches. You'll work on simple projects, gaining hands-on experience and confidence. With personalized 1-to-1 instruction, you'll quickly develop the skills to bring your creative ideas to life. Join me and start your sewing journey today!

One 2 one sewing classes

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2592/6</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

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






Pochat Training

Food Safety

Manufacturing

Accredited Food Hygiene

Food Standards Agency (FSA)

Food Handling

Accredited Food Safety

Food Safety for Manufacturing, Level 2

Linlithgow

<p id="isPasted" fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Hello Everyone,</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">If you have always wanted to try calligraphy but don&#39;t want to commit to a full workshop with me, this is perfect for you.&nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Bring your favourite people (children over 8 are also welcome) and have a go together. &nbsp;I will have worksheets and brushes for you to work though and I will be on hand to answer any questions that might come up.&nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">This drop in session is 4hrs long but you can come and go as you please within the window.&nbsp;</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">It will cost &pound;5 per person, Booking is advised if you want your name in calligraphy on the activity packs.</p>

This is an **online** brush calligraphy class designed to be followed using your own tools at home.  
Whether you have a paintbrush and some ink or a brush pen I will guide you through how to use them.  
Discover the Art of Brush Calligraphy - Join MY Online Workshop!
Unlock the beauty of brush calligraphy from the comfort of your home! Whether you're a beginner or looking to refine your skills, our online workshop offers expert guidance to help you master this elegant art form.
📜 What You'll Learn:
Basic brush techniques and strokes
Creating beautiful letterforms
Tips for perfecting your personal style
✨ Why Join Us?
Interactive Lessons: Real-time feedback from me in the two hour class.
Exclusive Community: Connect with fellow enthusiasts and share your progress.
🖌️ Who Can Join? Everyone! Whether you're a novice or an experienced artist, my workshop is designed to cater to all skill levels.
🎨 Materials Needed: Just a brush pen, pencil or paintbrush and ink, paper, and your enthusiasm to create!
Sign up today and start your journey into the world of modern brush calligraphy. Embrace the elegance, express your creativity, and let your writing flourish!
👉 Enrol Now! 

Panda Scribes

Brush calligraphy for beginners. 
Drop-in session for you to come and pick up an activity pack and fill in at your leisure. 

Brush Calligraphy Drop-In Session

Diabetes and Nutrition: Science-Based Strategies for Blood Sugar Control


This course provides in-depth guidance on how nutrition influences diabetes management. Learn practical strategies to regulate blood sugar and improve overall health.

½ day course (face to face classroom)
2 x 2 hr sessions (virtual classroom)
Learn about diabetes
Learn how food affects blood sugar levels
Learn how many calories you actually need
Understand nutrition and how it relates to diabetes
Learn about food labeling and how to use this information to improve your blood sugar levels
Session Contents
Introduction to Diabetes and Relevant Statistics.
What is Diabetes, Different Types of Diabetes, Risk Factors for Diabetes
Affects of uncontrolled Diabetes on the Body
Diabetes Blood Sugar Control
Type 2 Remission
Basal Metabolic Rate (BMR) and Energy Expenditure
How sugars break down
Food Labelling
Essential Nutrients
Balanced Diet
How to Apply this Knowledge in Daily Life
Who Is This Course For?
People newly diagnosed with diabetes
Individuals managing diabetes
Health-conscious individuals focused on prevention
Healthcare professionals and nutritionists
Benefits of this Course:
Expert-led, research-backed information
Practical, real-life meal planning tips
Science-based strategies to improve health
Run with a fully qualified Nutritionist

This Diabetes and Nutrition Course is a CPD Accredited course. We are a CPD accredited Centre via the CPD Accreditation Office.

Food & Nutrition

Obesity & Diabetes

Health & Nutrition

Nutritional

Diabetes

Obesity

Nutrition

Endocrinology, Diabetes & Metabolism

Nutrition & Diet

Did you know your diet plays a huge role in managing diabetes? 🍏 Learn how in our expert-led course!

Diabetes and Nutrition

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain the steps to managing an audit programme</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe auditing fundamentals and techniques</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

Course Summary

This official BRCGS Food Safety issue 9 Lead Auditor course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.

Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.

Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain the steps to managing an audit programme
Describe auditing fundamentals and techniques
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS.

Who should attend

Those interested in becoming a BRCGS Auditor and who do not hold a Lead Assessor qualification*
Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
Quality Managers and personnel
Operations Managers
Internal audit personnel
Site staff wishing to gain auditing skills and a deeper understanding of the Standard
Importers and exporters of food products
Foodservice staff
Retailers
Industry Consultants
Current BRCGS Auditors and Auditors of other schemes
Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)


*Those interested in becoming a BRCGS Auditor who already hold a Lead Assessor qualification (eg FSSC 22000, IFS Food, SQF, etc) may choose to attend the 3-day Food Safety Auditor course instead of the 5-day Food Safety Lead Auditor course

Pre-requisites

To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP or HARA training, we propose various suitable courses. Have a browse at the website or get in touch for advice :)
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued)
Day 3 | Audit protocol | BRCGS compliance and support | Auditor requirements | Practical exercises
Day 4 | Auditing fundamentals | Practical exercises
Day 5 | Auditing fundamentals (continued) | Practical exercises | Revision | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

ASK SONIA LTD

HACCP

Official BRCGS Food Safety Issue 9 Lead Auditor training course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner & Virtual Trainer.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - Lead Auditor (5 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

Course Summary

This official BRCGS Food Safety issue 9 Lead Auditor course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.

Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.

Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain the requirements of the Standard
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of
the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS.

Who should attend

Those interested in becoming a BRCGS Auditor and who already hold a Lead Assessor qualification*
Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
Quality Managers and personnel
Operations Managers
Internal audit personnel
Site staff wishing to gain auditing skills and a deeper understanding of the Standard
Importers and exporters of food products
Foodservice staff
Retailers
Industry Consultants
Current BRCGS Auditors and Auditors of other schemes
Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)

*Those interested in becoming a BRCGS Auditor and who do not yet hold a Lead Assessor qualification may choose to attend the 5-day Food Lead Auditor Training course instead of the 3-day Auditor course

Pre-requisites

To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP or HARA training, we propose various suitable courses. Have a browse at the website or get in touch for advice :)
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued)
Day 3 | Audit protocol | BRCGS compliance and support | Auditor requirements | Practical exercises | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Auditor

Official BRCGS Food Safety Issue 9 course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - For Auditors (3 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course, participants will be assessed with an exam.&nbsp;</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain what is required to comply with the requirements of the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe what to expect from your BRCGS audit&nbsp;</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Prepare for an audit to the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Apply resource tools available for compliance and support from BRCGS</p><br fr-original-style="" style="box-sizing: border-box;"></li></ul>

Course Summary

This official BRCGS Food Safety course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. 

Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain what is required to comply with the requirements of the Standard
Describe the scope of companies and products covered by the Standard
Describe what to expect from your BRCGS audit
Prepare for an audit to the Standard
Apply resource tools available for compliance and support from BRCGS.

Who should attend

Technical Managers and personnel (including those from retailing and manufacturing) 
Quality Managers and personnel,
Operations Managers 
Internal audit personnel 
Importers and exporters of food products 
Foodservice staff 
Industry Consultants

Pre-requisites

To have working knowledge of HACCP
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued) | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

BRCGS Food Safety Issue 9 - For Sites (2 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This official BRCGS two-day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered through a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">You will be assessed throughout the course (50%) and you will also need to undertake a workplace audit and submit an audit report for assessment (50%). You will need to gain a 75% pass for this assessment.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course, you will:</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Understand the roles and responsibilities of auditors</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to plan and conduct an internal audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Know how to write concise, accurate and factual audit reports</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Be able to undertake audit follow-up activities</p></li></ul>

Course Summary

This official BRCGS Internal Auditor course is to enable participants to undertake internal audits and prepare companies for third party audits. 

It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. 

During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Understand the roles and responsibilities of auditors
Be able to plan and conduct an internal audit
Know how to write concise, accurate and factual audit reports
Be able to undertake audit follow-up activities

Who should attend

Operational, Quality and Technical staff responsible for managing an internal auditing schedule
BRCGS Professionals

Pre-requisites

There no particular pre-requisites stipulated by the BRCGS for this course :)

Programme Outline

Introduction to Auditing and Terminology
Audit Planning
Auditor attributes and interpersonal skills
Conducting the Audit
Audit Report and Follow up
Undertake case study
Work-based Internal Auditor Course Assessment

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Internal Auditing

Official BRCGS Product Safety Management course: Internal Auditor
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Internal Auditor (2 Days)

<div data-css="tve-u-1728a2ec9ea" id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><h3 data-css="tve-u-1728a2eca75" style="color: rgb(144, 144, 144) !important; box-sizing: border-box;" fr-original-style=" color: rgb(144, 144, 144) !important;"><span data-css="tve-u-1728a2eca76" fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1728a2ec9f6" fr-original-style="" style="box-sizing: border-box;">Food Safety, Social Care and Education Training Courses</span></span></h3></div><div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><h1 data-css="tve-u-1728a2eca74" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">What You Need To Know Food Intolerances</h1></div><div data-css="tve-u-176287b056f" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><p data-css="tve-u-176287b056d" style="color: rgb(34, 177, 77) !important; font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 177, 77) !important;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">&nbsp;CPD Accredited, Interactive&nbsp;Short Course</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">2 hr session</li><li fr-original-style="" style="box-sizing: border-box;">Do you serve food, or have people with known food intolerances in your school or on your team?</li><li fr-original-style="" style="box-sizing: border-box;">In this interactive course we will explain what food intolerances are, and why it is vital for you to understandhow food intolerances affect people</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food intolerance</li><li fr-original-style="" style="box-sizing: border-box;">Different types of food intolerances</li><li fr-original-style="" style="box-sizing: border-box;">The Digestive System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Intolerances</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a> in industrialized countries suffer from food intolerance or food allergy</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">About <a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a> live with a diagnosed food allergy in the UK, and <a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></span></span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</span></div></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"></span><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">600,000 people in the UK have coeliac disease</span><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><br fr-original-style="" style="box-sizing: border-box;"></span></div></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p></div>

Food Safety, Social Care and Education Training Courses
Introduction to Food Intolerances
 CPD Accredited, Interactive Short Course



2 hr session
Do you serve food, or have people with known food intolerances in your school or on your team?
In this interactive course we will explain what food intolerances are, and why it is vital for you to understand how food intolerances affect people



Course Contents:
What is a food intolerance
Different types of food intolerances
The Digestive System
Consequences of Food Intolerances
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death
600,000 people in the UK have coeliac disease






Food Allergy

Food Allergen

Introduction to Food Intolerances

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">Ce cours officiel BRCGS permet aux participants d&#39;acqu&eacute;rir une compr&eacute;hension approfondie de la norme en termes de protocole, d&#39;exigences et de m&eacute;thodes d&#39;audit efficaces. Les participants acquerront les comp&eacute;tences n&eacute;cessaires pour &eacute;valuer la conformit&eacute; aux exigences de la norme, y compris les clauses fondamentales, les d&eacute;clarations d&#39;intention, la mani&egrave;re d&#39;entreprendre un audit BRCGS, la planification de l&#39;audit et le rapport d&#39;audit. Les principes fondamentaux et les techniques d&#39;audit seront abord&eacute;s, y compris les comp&eacute;tences requises des auditeurs qui r&eacute;alisent des audits dans le cadre des programmes de certification reconnus par la Global Food Safety Initiative (GFSI).</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">L&#39;apprentissage actif sera utilis&eacute; tout au long du cours gr&acirc;ce &agrave; des activit&eacute;s bas&eacute;es sur des &eacute;tudes de cas afin d&#39;encourager la pens&eacute;e critique et d&#39;aider &agrave; expliquer comment les auditeurs proc&egrave;dent &agrave; l&#39;audit par rapport &agrave; la norme. &nbsp;Les participants doivent avoir une connaissance pratique des syst&egrave;mes de gestion de la qualit&eacute; et de l&#39;audit dans le secteur manufacturier concern&eacute;, et avoir suivi un cours d&#39;Analyse des dangers et des points critiques pour leur ma&icirc;trise (HACCP) d&#39;une dur&eacute;e d&#39;au moins deux jours.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">Pour se pr&eacute;parer au cours, les participants doivent lire et examiner une copie de la norme, y compris le glossaire, qui peut &ecirc;tre t&eacute;l&eacute;charg&eacute; gratuitement &agrave; partir de la boutique du BRCGS, en plus des documents fournis avant le cours. &nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">A la fin du cours, vous serez &eacute;valu&eacute; par un examen. La r&eacute;ussite de ce cours, y compris l&#39;examen, fait partie de la formation n&eacute;cessaire pour devenir un auditeur BRCGS. Les &eacute;tapes n&eacute;cessaires pour compl&eacute;ter votre formation doivent &ecirc;tre organis&eacute;es avec un organisme de certification agr&eacute;&eacute; par le BRCGS.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Ce cours fait partie du programme de reconnaissance professionnelle du BRCGS.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">A l&#39;issue de la formation, les participants seront capables de :&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Expliquer les &eacute;tapes de la gestion d&#39;un programme d&#39;audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">D&eacute;crire les principes et les techniques d&#39;audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">&Eacute;valuer la conformit&eacute; aux exigences de la norme et expliquer comment la conformit&eacute; peut &ecirc;tre d&eacute;montr&eacute;e pour maintenir la s&eacute;curit&eacute;, la qualit&eacute;, la l&eacute;galit&eacute; et l&#39;authenticit&eacute; des aliments.</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">D&eacute;crire le champ d&#39;application des entreprises et des produits couverts par la norme</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">D&eacute;crire les &eacute;tapes de la r&eacute;alisation d&#39;un audit BRCGS, y compris la pr&eacute;paration, la planification et le rapport d&#39;audit.</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utiliser et expliquer les outils de ressources disponibles pour la conformit&eacute; et le soutien b&eacute;n&eacute;fique du BRCGS.</p></li></ul>

Course Summary

Cette formation officielle BRCGS Food Safety permet aux participants d'acquérir une compréhension approfondie de la norme en termes de protocole, d'exigences et de méthodes d'audit efficaces. 

Les participants acquerront les compétences nécessaires pour évaluer la conformité aux exigences de la norme, y compris les clauses fondamentales, les déclarations d'intention, la manière d'entreprendre un audit BRCGS, la planification de l'audit et le rapport d'audit. 

Les principes fondamentaux et les techniques d'audit seront abordés, y compris les compétences requises pour les auditeurs qui réalisent des audits dans le cadre des programmes de certification reconnus par la Global Food Safety Initiative (GFSI).

L'apprentissage actif sera utilisé tout au long du cours grâce à des activités basées sur des études de cas afin d'encourager la pensée critique et d'aider à expliquer comment les auditeurs procèdent à l'audit par rapport à la norme.

A la fin du cours, vous serez évalué par un examen. La réussite de ce cours, y compris l'examen, fait partie de la formation nécessaire pour devenir un auditeur BRCGS. Les étapes nécessaires pour compléter votre formation doivent être organisées avec un organisme de certification agréé par le BRCGS.

Ce cours fait partie du programme de reconnaissance professionnelle du BRCGS.

Key learning objectives

Expliquer les étapes de la gestion d'un programme d'audit
Décrire les principes et les techniques d'audit
Évaluer la conformité aux exigences de la norme et expliquer comment la conformité peut être démontrée pour maintenir la sécurité, la qualité, la légalité et l'authenticité des aliments.
Décrire le champ d'application des entreprises et des produits couverts par la norme
Décrire les étapes de la réalisation d'un audit BRCGS, y compris la préparation, la planification et le rapport d'audit.
Utiliser et expliquer les outils de ressources disponibles pour la conformité et le soutien bénéfique du BRCGS.

Who should attend

Les personnes intéressées à devenir Auditeur BRCGS et qui ne sont pas encore titulaires d’une qualification Lead Assessor*
Responsables et personnel de conformité/techniques (y compris ceux de la vente au détail et de la fabrication)
Responsables et personnel qualité
Responsables des opérations
Personnel d'audit interne
Personnel du site souhaitant acquérir des compétences en audit et une compréhension plus approfondie de la norme
Importateurs et exportateurs de produits alimentaires
Personnel de restauration
Détaillants
Consultants industriels
Auditeurs actuels du BRCGS et auditeurs d’autres régimes
Personnel de l'organisme de certification (y compris les responsables du programme et ceux qui examinent les rapports et/ou les actions correctives)

*Les personnes souhaitant devenir auditeur BRCGS et sont déjà titulaires d'une qualification Lead Assessor peuvent choisir de suivre la formation Auditeur de 3 jours au lieu de la formation Auditeur Principal de 5 jours.

Pre-requisites

Avoir une connaissance pratique des systèmes de gestion de la qualité et de l'audit dans le secteur manufacturier concerné
Avoir suivi un cours d’analyse des dangers et de maîtrise des points critiques (HACCP) d’une durée d’au moins deux jours. Si vous avez besoin d'une formation HACCP ou HARA, nous vous proposons différentes formations adaptées. Parcourez le site Web ou contactez-nous pour obtenir des conseils :)
Avoir soigneusement revu la norme Food Safety (annexes et glossaire inclus) avant le début du cours. Vous pouvez télécharger une copie gratuite (PDF verrouillée) de la norme ici.

Programme Outline

Jour 1 | Accueil et présentation | Portée et format de la norme | Exigences de la norme
Jour 2 | Exigences de la norme (suite)
Jour 3 | Protocole d'audit | Conformité et support BRCGS | Exigences pour l'auditeur | Exercices pratiques
Jour 4 | Principes fondamentaux d'audit | Exercices pratiques
Jour 5 | Principes fondamentaux d'audit (suite) | Exercices pratiques | Révisions | Examen

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Formation officielle Auditeur Principal (Lead Auditor)  BRCGS Food v9 (Norme Mondiale pour la Sécurité des Denrées Alimentaires version 9) en français.
Dispensée en ligne (Zoom) en direct par un partenaire de formation agréé BRCGS.
Frais d'examen et de certificat inclus dans le prix.

BRCGS Sécurité des Denrées Alimentaires Issue 9 | Auditeur Principal (5 jours)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">Ce cours officiel BRCGS permet aux participants de d&eacute;velopper une compr&eacute;hension compl&egrave;te des principes g&eacute;n&eacute;raux des exigences de la norme. Il est con&ccedil;u pour donner aux d&eacute;l&eacute;gu&eacute;s les connaissances n&eacute;cessaires pour mettre en &oelig;uvre avec succ&egrave;s les exigences de la norme sur le site. Les participants discuteront des activit&eacute;s qui d&eacute;veloppent une culture de maintien de la conformit&eacute; et apprendront &agrave; quoi s&#39;attendre pendant le processus de certification, y compris les actions n&eacute;cessaires avant, pendant et apr&egrave;s l&#39;audit.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">L&#39;apprentissage actif sera utilis&eacute; tout au long du cours gr&acirc;ce &agrave; des activit&eacute;s bas&eacute;es sur des &eacute;tudes de cas pour encourager la pens&eacute;e critique et aider &agrave; expliquer comment les sites mettront en &oelig;uvre la norme.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Pour se pr&eacute;parer au cours, les participants doivent lire et passer en revue une copie de la norme, y compris le glossaire, qui peut &ecirc;tre t&eacute;l&eacute;charg&eacute; gratuitement &agrave; partir du BRCGS Store, en plus des documents fournis avant le cours. Il est conseill&eacute; aux participants d&#39;avoir une connaissance pratique de l&#39;HACCP.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">A la fin du cours, les participants seront &eacute;valu&eacute;s par un examen.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Ce cours fait partie du programme de reconnaissance professionnelle du BRCGS.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">C&#39;est la meilleure alternative &agrave; la formation officielle de&nbsp;<a href="https://www.ask-sonia.com/training/courses-in-french/brcgs-food-conversion-sites" target="_self" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">Conversion Sites v8-v9</a> qui a &eacute;t&eacute; d&eacute;list&eacute;e par le BRCGS.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">A l&#39;issue de la formation, les participants seront en mesure de :&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Expliquer ce qui est n&eacute;cessaire pour se conformer aux exigences de la norme</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">D&eacute;crire le champ d&#39;application des entreprises et des produits couverts par la norme</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">D&eacute;crire ce que l&#39;on peut attendre d&#39;un audit BRCGS&nbsp;</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Se pr&eacute;parer &agrave; un audit sur la norme</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Appliquer les outils de ressources disponibles pour la conformit&eacute; et le soutien du BRCGS</p></li></ul>

Course Summary

Cette formation officielle BRCGS Food Safety permet aux participants de développer une compréhension complète des principes généraux des exigences de la norme. 

Il est conçu pour doter les délégués des connaissances nécessaires pour mettre en œuvre avec succès les exigences de la norme sur site.

Les participants discuteront des activités qui développent une culture visant à maintenir la conformité et apprendront à quoi s'attendre pendant le processus de certification, y compris les actions nécessaires avant, pendant et après l'audit.

L'apprentissage actif sera utilisé tout au long du cours grâce à des activités basées sur des études de cas afin d'encourager la pensée critique et d'expliquer comment les auditeurs procéderont à l'audit par rapport à la norme.

Ce cours fait partie du programme de reconnaissance professionnelle du BRCGS.

Key learning objectives

Expliquer ce qui est nécessaire pour se conformer aux exigences de la norme
Décrire le champ d'application des entreprises et des produits couverts par la norme
Décrire ce que l'on peut attendre d'un audit BRCGS
Se préparer à un audit sur la norme
Appliquer les outils de ressources disponibles pour la conformité et le soutien du BRCGS

Who should attend

Responsables techniques et personnel (y compris ceux de la vente au détail et de la fabrication)
Responsables et personnel qualité
Responsables des opérations
Personnel d'audit interne 
Importateurs et exportateurs de produits alimentaires,
Personnel de la restauration
Consultants industriels

Pre-requisites

Avoir des connaissances pratiques en HACCP
Avoir soigneusement revu la norme Food Safety (annexes et glossaire inclus) avant le début du cours. Vous pouvez télécharger une copie gratuite (PDF verrouillée) de la norme ici.

Programme Outline

Jour 1 | Accueil et présentation | Portée et format de la norme | Exigences de la norme
Jour 2 | Exigences de la norme (suite) | Examen

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Formation officielle BRCGS Food v9 (Norme Mondiale pour la Sécurité des Denrées Alimentaires version 9) pour les sites en français.
Dispensée en ligne (Zoom) en direct par un partenaire de formation agréé BRCGS.
Frais d'examen et de certificat inclus dans le prix.

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