6451 Courses in Rotherham delivered Live Online

This Diabetes Awareness training covers key aspects of diabetes management, ensuring everyone understands the importance of blood sugar control and how to handle emergencies.

The course covers research design principles and all main quantitative evaluation methods: randomised experiments, instrumental variables, sharp and fuzzy regression discontinuity designs, regression methods, matching methods and longitudinal methods (before-after, difference-in-differences and synthetic controls).

LOOKING FOR: PICTURE BOOKS, MG, YA, ADULT FICTION Clare Wallace joined the Darley Anderson Agency in January 2011 and is building both the Darley Anderson Children’s Agency and the Darley Anderson Illustration Agency lists as well as taking on adult fiction for debut authors. Clare is particularly looking for funny chapter books for younger readers at the moment, as well as contemporary MG, YA fantasy, romance, and rom coms, especially with underrepresented protagonists. For picture books she has the widest taste, from daft to lyrical, rhyming to prose. As well as being busy with the children’s and illustration agencies, Clare is open to debut adult fiction submissions that could be described as book club, rom-com, romance, saga, reading group, fantasy or historical fiction. She often doesn’t know what she’s looking for until she finds it (although she is not the person for steampunk or space opera). She represents picture books, middle-grade, teenage and YA and debut adult fiction. The clients Clare represents include Perdita & Honor Cargill, Caroline Crowe, Tom Ellen, Martyn Ford, Stewart Foster, Olivia Hope, A M Howell, Polly Ho-Yen, Rachel Ip, Beth Reekles, J.P. Rose, Lindsay Galvin, Dave Rudden, Deirdre Sullivan and Efua Traoré. Whatever the age range, Clare loves a big hook, a lot of heart, and a standout voice. She loves to discover memorable new characters, bold and unique voices, strong concepts and gripping storytelling. This list gives a good indication of Clare's taste but if your submission doesn’t fit a description here, it doesn’t mean Clare doesn’t want to receive it. Clare would like you to send a covering letter, a one page synopsis and the first three chapters (Max 5000 words) of your manuscript in a single word document. For picture books, please submit a covering letter and up to three completed texts. Please send EITHER picture books OR another genre, not both in one submission. (In addition to the paid sessions, Clare is kindly offering one free session for low income/underrepresented writers. Please email agent121@iaminprint.co.uk to apply, outlining your case for this option which is offered at the discretion of I Am In Print).  By booking you understand you need to conduct an internet connection test with I Am In Print prior to the event. You also agree to email your material in one document to reach I Am In Print by the stated submission deadline and note that I Am In Print take no responsibility for the advice received during your agent meeting. The submission deadline is: Wednesday 14th May 2025

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

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

QA Level 2 Award In Food Safety For Manufacturing (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½hr duration Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations. Accredited, Ofqual regulated qualification: Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The Ofqual Register number for this course is 603/2592/6

In deze webinar gaan we in op het gebruik van Mailchimp als platform om e-mails vorm te geven en e-adressen van je contacten mee te verzamelen en te beheren. Bovendien zorgt het systeem ook dat je voldoet aan de eisen van de GDPR en privacywetgeving  In deze webinar gaan we in op Mailchimp, niet alleen omdat we hier als school zelf mee werken, maar ook omdat het platform gratis is zolang je minder dan 2000 adressen in het systeem zitten hebt. Voor beginnende kunstenaars en ontwerpers is dat dus een betaalbaar systeem.  In deze workshop belichten we verschillende aspecten van een mailing, adresformulieren en sjablonen. We zoomen ook in op de account van LUCA en wat dit betekent voor studenten en docenten van LUCA. De webinar staat open voor studenten, alumni en docenten van LUCA School of Arts.

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.

Tea 'N Chat free event - Talk with LINETTE MANUEL about 3D Fashion printing.

This highly interactive workshop will give your management team the skills and the tools necessary to understand relationships and behavioral styles of employees, improve performance and efficiency, and adopt solutions and strategies to increase your competitive edge. Optimised for tailored audiences Built for groups of 20+ Led by experienced and certified professionals Specialised to address issues around inclusivity and equity in all industries Program Details Peak Performance Part I: Observation, Assessment and Determination The final objective of this workshop is a full understanding of how managers can assess their employees for optimal behavioral team communication and assignments. Peak Performance Part II: High Efficiency Teams The final objective of this workshop is a full understanding of how managers can create High Efficiency teams taking into accounts skills and behaviors. Peak Performance Part III: Self-Learning Teams The Final objective of this workshop is KPIs agreed upon and commonly shared by employees and managers to allow employees to self-manage their learning and measure their progress monitored by managers. Investment Fee: £50,000 25 participants max per 12-week cohort TRAINING FORMAT : 12 - Week Cohorts Delivered in 1-hour sessions Virtually Facilitated Sessions Corporate Peak Performance Program One Pager