- Professional Development
- Medicine & Nursing
- Arts & Crafts
- Health & Wellbeing
- Personal Development
About this course This practical course will help primary teachers to understand the purpose of assessment in history and consider current best practice. We will explore ways of continuing to improve the quality of teaching and learning in history through effective assessment strategies. We will go through practical ideas and resources to enliven teaching and learning in history and provide opportunities for assessment. This course will provide guidance and support to help develop the accuracy of teacher judgements. During the course, we will look at examples of writing and outcomes from different schools and consider how these outcomes demonstrate progress and attainment in history. Outcomes • understand the purpose of assessment in history • consider current best practice • explore ways of continuing to improve the quality of teaching and learning in history through effective assessment strategies • explore practical ideas and resources to enliven teaching and learning in history and provide opportunities for assessment • provide guidance and support to help develop the accuracy of teacher judgements Course leader The course is led by Steven Kenyon. Steven is a member of the Historical Association’s primary committee, having worked as a primary school teacher and then Deputy Head Teacher between 2004 and 2018. He joined Lancashire Professional Development Service in April 2018 as a Teaching and Learning Consultant for Primary History and English. He works closely with Lancashire Archives to promote and develop local history work in primary schools. This year he is a judge for the Historical Association's Young Quills Awards.
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
LOOKING FOR: ADULT FICTION, NON-FICTION Publisher / editor Scott Pack is now in his third decade working in the world of books. During that time he has been Head of Buying for Waterstones, worked for publishers big and small - including a lengthy spell at HarperCollins - and taught numerous workshops and classes on all aspects of writing. These days he splits his time between writing his own books, editing other people's, teaching the editors of tomorrow as part of the Oxford Brookes University MA in Publishing, and he is one of the question setters for BBC's Mastermind. His latest book, Tips From A Publisher, is out now. As a publisher, Scott has published across most genres in fiction and a wide range of non-fiction and is happy to read any style of writing. He will assess your sample and provide feedback on any issues he identifies, the manuscript's commercial potential and what steps he would advise before you submit to agents or publishers. Scott is very direct with his feedback, so expect robust, but always constructive, comments! Scott would like you to submit your fiction as a covering letter, 1-2 page synopsis and the first 5,000 words of your manuscript in a single word document. For non-fiction, he would like to see:- 1-page synopsis – to give an overview of what the book will offer the reader and how it's different from other books out there on this topic A detailed proposed contents list, including proposed sub-section headings as well as chapter headings – to give a sense of the overall reader journey 1000-1500 words of intro text - to showcase context, tone etc 1000-1500 words from later in the book - to showcase the progression of the book (In addition to the paid sessions, Scott 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: Monday 12th May 2025
Operations / Departmental Manager Level 5 apprenticeship
By Leadership Management International (LMI) UK
The Operations / Departmental Manager apprenticeship is for managers with increasing responsibility for the leading of their department or business division.
