Name: Kitchen Gardening Level 3 Diploma
Price: 10.99 GBP
Availability: InStock

<section fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><section fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">In this comprehensive Hydroponics course, you will embark on a journey through the fascinating world of soilless cultivation. Starting with an introduction to hydroponics, you will learn about the history, benefits, and potential of this innovative gardening method. Our course delves into various hydroponic systems, explaining their design, functionality, and suitability for different plant types. By understanding the intricacies of plant nutrition, you&#39;ll be equipped to optimise growth and yield.</span><p style="color: rgb(13, 13, 13); text-align: justify; font-size: var(--font-size); box-sizing: border-box;" fr-original-style="color: rgb(13, 13, 13); text-align: justify;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">The course covers essential equipment, from basic tools to advanced technologies, ensuring you can set up and maintain your hydroponic garden effectively. We&#39;ll explore different rooting media, comparing their properties and applications to help you make informed choices. Additionally, the course provides detailed guidance on seedling and plant maintenance, ensuring your plants thrive throughout their lifecycle.</span></p><p style="color: rgb(13, 13, 13); text-align: justify; font-size: var(--font-size); box-sizing: border-box;" fr-original-style="color: rgb(13, 13, 13); text-align: justify;"><span style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">To address common challenges, you&#39;ll learn about nutritional problems and their solutions, enabling you to troubleshoot and correct issues promptly. Finally, we will discuss the specifics of growing in greenhouses, offering insights into climate control, pest management, and crop optimisation. By the end of the course, you&#39;ll be well-prepared to create and sustain a productive hydroponic system.</span></p>


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<h2 fr-original-style="" style="box-sizing: border-box;">Learning outcome</h2>
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<li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Understand the principles of hydroponics and its advantages over traditional farming.</li><li fr-original-style="" style="box-sizing: border-box;">Identify and implement various hydroponic systems.</li><li fr-original-style="" style="box-sizing: border-box;">Optimise plant nutrition for maximum growth and yield.</li><li fr-original-style="" style="box-sizing: border-box;">Select and maintain appropriate equipment for hydroponic gardening.</li><li fr-original-style="" style="box-sizing: border-box;">Choose suitable rooting media for different plant types.</li><li fr-original-style="" style="box-sizing: border-box;">Manage seedlings and plants for healthy development.</li><li fr-original-style="" style="box-sizing: border-box;">Diagnose and solve nutritional problems in hydroponic systems.</li></ul></div></div></div></div></div></div></div></section></div></div></div><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><section fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><h2 style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Career Path</strong></h2><ul style="color: rgb(13, 13, 13); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(13, 13, 13);"><li fr-original-style="" style="box-sizing: border-box;">Hydroponic Systems Designer</li><li fr-original-style="" style="box-sizing: border-box;">Urban Farming Specialist</li><li fr-original-style="" style="box-sizing: border-box;">Greenhouse Manager</li><li fr-original-style="" style="box-sizing: border-box;">Plant Nutritionist</li><li fr-original-style="" style="box-sizing: border-box;">Hydroponic Technician</li><li fr-original-style="" style="box-sizing: border-box;">Agricultural Consultant</li><li fr-original-style="" style="box-sizing: border-box;">Sustainable Farming Advocate</li></ul>
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<h2 fr-original-style="" style="box-sizing: border-box;">Requirements</h2>
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<li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Basic understanding of plant biology.</li><li fr-original-style="" style="box-sizing: border-box;">Interest in sustainable agriculture.</li><li fr-original-style="" style="box-sizing: border-box;">Willingness to learn new cultivation techniques.</li><li fr-original-style="" style="box-sizing: border-box;">Desire to innovate in gardening practices.</li>
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<h2 fr-original-style="" style="box-sizing: border-box;">Why should I take this course?</h2>
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<li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Master the innovative technique of hydroponics.</li><li fr-original-style="" style="box-sizing: border-box;">Gain practical knowledge to set up your own system.</li><li fr-original-style="" style="box-sizing: border-box;">Enhance your understanding of plant nutrition.</li><li fr-original-style="" style="box-sizing: border-box;">Learn to troubleshoot and solve nutritional issues.</li><li fr-original-style="" style="box-sizing: border-box;">Access detailed guidance on greenhouse growing.</li><li fr-original-style="" style="box-sizing: border-box;">Stay ahead in the growing field of sustainable agriculture.</li><li fr-original-style="" style="box-sizing: border-box;">Open doors to diverse career opportunities.</li>
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                                <h2 fr-original-style="" style="box-sizing: border-box;">Course Curriculum</h2>
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<table width="100%" fr-original-style="" style="border: none; border-collapse: collapse; empty-cells: show; max-width: 100%; box-sizing: border-box;"><tbody fr-original-style="" style="box-sizing: border-box;"><tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 1: Introduction to Hydroponics</strong></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">▶</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Introduction to Hydroponics</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:20:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 2: Systems of hydroponic culture  </strong></td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Systems of hydroponic culture</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:30:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 3: Plant Nutrition </strong></td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Plant Nutrition</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:32:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 4: Equipment  </strong></td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Equipment</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:57:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 5: Rooting media </strong></td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Rooting media</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:18:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 6: Seedling and Plant Maintenance </strong></td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Seedling and Plant Maintenance</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:30:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 7: Nutritional Problems and Solutions in Plant</strong></td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Nutritional Problems and Solutions in Plant</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:54:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Module 8: Growing in Greenhouses  </strong></td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Growing in Greenhouses</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:46:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Mock Exam</strong></td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Mock Exam - Hydroponics</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:20:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Final Exam</strong></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><br fr-original-style="" style="box-sizing: border-box;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Final Exam - Hydroponics</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:20:00</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Order Your Certificate</strong></td></tr>
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<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Order Your Certificate</td><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">🕐 00:00:00</td></tr></tbody></table></div>

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Skill Up

Lifestyle

Agriculture

Horticulture

Minimalist Lifestyle

Unlock the secrets of hydroponics! Master hydroponics techniques for thriving soilless gardens and greenhouse cultivation. Join us today!

Hydroponics

General Admission

Chinese Cooking

Cooking

Embark on a culinary journey through Italy's flavors! Join our course, "Italian Cooking for Beginners," and savor the art of Italian cuisine.

Italian Cooking

<h2>Food Hygiene Level 2 Training - Online Course</h2>
<p>This Level 2 Food Hygiene and Safety course is for staff whose role involves handling or preparing food. The course provides a thorough understanding of food hygiene so staff can work safely and reduce the risk of contamination. This helps to ensure that you comply with the relevant health and safety standards.</p>
<p>According to the Food Standards Agency, every year in the UK around 2.4 million cases of foodborne illness occur. It is also estimated that around 380,000 cases of norovirus linked to food occur in the UK per year.</p><h3>What are the learning outcomes for the Food Safety and Hygiene course?</h3>
<p>After completing the course you will be able to:</p>
<ul>
<li>List potential consequences of poor food safety for a variety of different people.</li>
<li>Outline what the law, including Natasha's Law, says about food safety.</li>
<li>Describe the sources and symptoms of food poisoning.</li>
<li>Purchase food supplies safely and check deliveries of food.</li>
<li>Store food safely.</li>
<li>Prepare and cook meat, fish, eggs, rice and other foods safely.</li>
<li>Describe the effect of temperature on bacteria.</li>
<li>Describe common food pests and how to control them.</li>
<li>Outline rules of personal hygiene for food handlers.</li>
<li>Explain cleaning methods appropriate in food production.</li>
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                    <h3>Why food safety is important</h3>
<p>The first topic is about the importance of food safety. The topic identifies who needs to know about food safety and the consequences of inadequate food safety. You will also learn about four types of food contamination and which groups of people are most vulnerable to food poisoning.</p>
<h3>The law and food safety</h3>
<p>The second topic describes UK food safety law. It outlines the basic principles of HACCP and identifies specific legal requirements for food preparation.</p>
<h3>Food poisoning</h3>
<p>The third topic identifies food poisoning bacteria and their consequences. You will learn about how bacteria reproduce and the effect of temperature on bacteria. The topic also covers other sources of food poisoning.</p>
<h3>Purchasing and deliveries</h3>
<p>Topic 4 is about food purchasing and deliveries. You will learn about dates on food and how to use carrier bags safely. The topic describes how to check deliveries properly and when deliveries should be rejected.</p>
<h3>Food storage</h3>
<p>Topic 5 is about food storage. The topic describes how to store, refrigerate, freeze and defrost food safely. You will learn about the best areas of the fridge for different types of food.</p>
<h3>Preparing and cooking food</h3>
<p>Topic 6 shows you how to prepare food in a way that reduces the risk of contamination. You will learn about which meat and fish it safe to eat rare. The topic provides tips on barbecues and how to cook eggs, rice and pulses safely.</p>
<h3>Food pests</h3>
<p>Topic 7 is about food pests. It identifies animals that can contaminate food. You will also learn how to spot the signs of food pests and how to deal with them.</p>
<h3>Personal Hygiene</h3>
<p>Topic 8 is about personal hygiene. It covers the importance of hand washing and rules of personal hygiene for food handlers.</p>
<h3>Cleaning methods</h3>
<p>The final topic outlines the standard cleaning process for food preparation areas. You will learn how and when to clean surfaces and equipment.</p>


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i2Comply

Food Hygiene Level 2 Training - Online Course

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</span><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Are you passionate about growing food, managing ecosystems, or raising healthy animals? Do you dream of starting a farm, nursery, or permaculture garden? This comprehensive Agricultural Science course is your one-stop shop for turning your passion into a reality.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">As the Agricultural Science course begins, you will gain a clear understanding of the principles of seeds and crop management, including optimal sowing dates, depths, planting patterns, and methods, leading to improved crop yields and quality. You will gain proficiency in horticulture and nursery production techniques, enabling the successful cultivation of various plants and ornamentals. You will also learn the art of plant propagation, acquiring skills to propagate plants through multiple methods such as seeds, cuttings, and grafting for sustainable agricultural practices. In this Agricultural Science course, you will learn to analyse soil science components, including soil profiles, particle compositions, and pH levels, to manage soil health and fertility for enhanced crop productivity effectively.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">After completing the course, you can identify common plant pests and diseases and develop integrated pest management strategies for effective pest control and mitigation. As you move through the Agricultural Science course, you will explore weed control techniques, including crop rotations, intercropping, and weed management strategies, to minimise weed competition and maximise crop growth. Moreover, in this course, you will gain proficiency in cut flower production techniques for commercial and personal use, including harvesting, post-harvest care, and marketing. Furthermore, in this Agricultural Science course, you will gain in-depth knowledge about the principles of permaculture and its application in sustainable agriculture, fostering ecological balance and resilience in farming systems.</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Don&#39;t wait! Enrol now and cultivate your future!</p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><span style="font-size: 18px; box-sizing: border-box;" fr-original-style="font-size: 18px;">Agricultural Science&nbsp;Course Curriculum<br fr-original-style="" style="box-sizing: border-box;"></span></strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Module 1: Introduction to Agricultural Science</li><li fr-original-style="" style="box-sizing: border-box;">Module 2: Horticulture and The Nursery Production</li><li fr-original-style="" style="box-sizing: border-box;">Module 3: Plant Propagation</li><li fr-original-style="" style="box-sizing: border-box;">Module 4: Soil Science</li><li fr-original-style="" style="box-sizing: border-box;">Module 5: Plant Nutrition</li><li fr-original-style="" style="box-sizing: border-box;">Module 6: Controlling Plant Pests</li><li fr-original-style="" style="box-sizing: border-box;">Module 7: Weed Control</li><li fr-original-style="" style="box-sizing: border-box;">Module 8: Home Gardening</li><li fr-original-style="" style="box-sizing: border-box;">Module 9: Ornamental Plants</li><li fr-original-style="" style="box-sizing: border-box;">Module 10: Cut Flowers</li><li fr-original-style="" style="box-sizing: border-box;">Module 11: Permaculture</li><li fr-original-style="" style="box-sizing: border-box;">Module 12: Aquaculture</li><li fr-original-style="" style="box-sizing: border-box;">Module 13: Animal Farming &ndash; Raising Beef Cattle</li><li fr-original-style="" style="box-sizing: border-box;">Module 14: Animal Farming &ndash; Milking of Dairy Cattle</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"></p><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"></div></div><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"></p></div>
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<h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Why Choose Teachers Training</strong></h3></div>
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<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Some of our website features are:</p></div>
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This is a dedicated website for teaching
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24/7 tutor support
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Interactive Content
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Affordable price
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Courses accredited by the UK&#39;s top awarding bodies
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100% online 
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Flexible deadline
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<h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"> Entry Requirements
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<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">No formal entry requirements. You need to have:</p></div>
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Passion for learning
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A good understanding of the English language
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Be motivated and hard-working
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Over the age of 16.
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<h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Certification</strong></h3></div>
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<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">CPD Certification from The Teachers Training</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">Successfully completing the MCQ exam of this course qualifies you for a CPD-accredited certificate from The Teachers Training. You will be eligible for both PDF copy and hard copy of the certificate to showcase your achievement however you wish.</p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">You can get your digital certificate (PDF) for &pound;4.99 only</li><li fr-original-style="" style="box-sizing: border-box;">Hard copy certificates are also available, and you can get one for only &pound;10.99</li><li fr-original-style="" style="box-sizing: border-box;">You can get both PDF and Hard copy certificates for just &pound;12.99!</li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;">The certificate will add significant weight to your CV and will give you a competitive advantage when applying for jobs.</p></div>
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The Teachers Training

Agricultural Science

Explore the fascinating world of agriculture with our Agricultural Science Course. Gain insights into sustainable farming practices, crop management, and innovative agricultural technologies. Enroll now to cultivate your knowledge and embark on a rewarding career in the agricultural industry.

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          </div><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><section fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Growing your own vegetables is exciting and also safe for your health. The </span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Kitchen Gardening Level 2</strong><span fr-original-style="" style="box-sizing: border-box;"> course will show you how to start your kitchen garden and see your food grow from tiny seeds.</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">This </span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Kitchen Gardening Level 2</strong><span fr-original-style="" style="box-sizing: border-box;"> course will provide you with theoretical understanding and practical skills related to kitchen gardening. In this course, you will learn to choose the right vegetables and crops for your garden. The highly informative modules will educate you on mixing the soil, preparing the bed and planting the crops. In addition, you will develop the essential skills to maintain your garden and harvest the crops properly.</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">This comprehensive</span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"> Kitchen Gardening Level 2</strong><span fr-original-style="" style="box-sizing: border-box;"> course will also help you build your competence in eco-friendly pest management. This course is the perfect guide for learning about kitchen gardens. Whether you want to grow your own food or want to pursue a career in the gardening industry, this course will come in handy. Enrol now!</span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Learning Objectives</strong></p></div></div></div></div></div></section><section fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><div fr-original-style="" style="box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Learn about the essential steps of planning a kitchen garden&nbsp;</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Understand how to choose the crops and vegetables for your garden&nbsp;</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Build the skills to prepare your soil&nbsp;&nbsp;</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Know the process of preparing the bed and planting the crops</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Develop the knowledge and expertise essential for garden maintenance&nbsp;</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Enrich your understanding of eco-friendly pest management&nbsp;</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Understand how to harvest the crops&nbsp;</span></li></ul><h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Who is this Course for?</strong></h3><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">This </span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Kitchen Gardening Level 2 </strong><span fr-original-style="" style="box-sizing: border-box;">course is ideal for aspiring gardeners or those who wish to gain the relevant skills and knowledge to fast track their careers. It is for those who have little or no knowledge of the principles of kitchen gardening or those who are new to the field and want to test their skills and knowledge. There are no entry requirements for this course; however, an eye for detail and a creative mind is essential.</span></p><h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Entry Requirement</strong></h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">This course is available to all learners of all academic backgrounds.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">A good understanding of the English language, numeracy, and ICT are required to attend this course.</span></li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">CPD Certificate from Course Gate&nbsp;</strong></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">At the successful completion of the</span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"> Kitchen Gardening Level 2 </strong><span fr-original-style="" style="box-sizing: border-box;">course, you can obtain your CPD certificate from us. You can order the PDF certificate for &pound;4.99 and the hard copy for &pound;9.99. Also, you can order both PDF and hardcopy certificates for &pound;12.99.</span></p><h3 fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Career Path</strong></h3><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">On successful completion of the </span><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Kitchen Gardening Level 2</strong><span fr-original-style="" style="box-sizing: border-box;"> course, learners can progress to a more advanced program from our course list. Career opportunities in this field include freelancing or working in-house, within a range of professional settings, with the opportunity to earn a high salary. Related professions in this industry include:</span></p><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Chef</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Professional Gardener</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Carer</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Kitchen Assistant</span></li><li fr-original-style="" style="box-sizing: border-box;"><span fr-original-style="" style="box-sizing: border-box;">Garden Centre Assistant</span></li></ul></div>
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<table width="100%" fr-original-style="" style="border: none; border-collapse: collapse; empty-cells: show; max-width: 100%; box-sizing: border-box;"><tbody fr-original-style="" style="box-sizing: border-box;"><tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 01: Introduction to Kitchen Gardening</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Introduction to Kitchen Gardening</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:21:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 02: Planning for Kitchen Gardening</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Planning for Kitchen Gardening</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:29:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 03: Choosing Vegetables for Your Garden</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Choosing Vegetables for Your Garden</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:30:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 04: Choosing Crops for Your Garden</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Choosing Crops for Your Garden</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:28:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 05: Preparing Your Soil with Care</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Preparing Your Soil with Care</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:28:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 06: Preparing the Bed and Planting Your Crops</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Preparing the Bed and Planting Your Crops</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:31:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 07: Maintaining your Garden and Best Practices</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Maintaining your Garden and Best Practices</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:32:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 08: Practicing Eco-Friendly Pest Management</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Practicing Eco-Friendly Pest Management</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:15:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Module 09: Harvesting Your Crops and Storing Safely</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Harvesting Your Crops and Storing Safely</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:38:00</span></td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td colspan="4" fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Certificate and Transcript</td></tr>
<tr fr-original-style="" style="box-sizing: border-box;"><td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);">Order Your Certificates or Transcripts</td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221); height: 20px;"></td>
<td fr-original-style="" style="min-width: 5px; box-sizing: border-box; user-select: text; border: 1px solid rgb(221, 221, 221);"><span fr-original-style="" style="box-sizing: border-box;"> 00:00:00</span></td></tr></tbody></table></div>

</div>

Course Gate

Garden Design

Garden Maintenance

Indoor Gardening

Gardening

Grow Your Own

Vegetarian Cookery

Trainers Course

Greenkeeper

Kitchen Gardening Level 2

Food Safety

Catering Management

Hospitality & Catering

Catering

Professional Skills Course (PSC)

Food & Hygiene

Food Handling

Supervising Food Safety in Catering Level 3

<div>
<div>
<div>
<div>
<div>
<div>
<p>The 'Food Hygiene: How to Achieve a 5 Star Food Hygiene Rating' course provides comprehensive training on the Food Hygiene Rating Scheme, personal hygiene, contamination hazards, food preparation, cleaning, waste disposal, food safety management, pest management, food premises, supervision, and staff training.</p>
<h3><strong>Learning Outcomes:</strong></h3>
<ol>
<li>Understand the Food Hygiene Rating Scheme and its significance for food establishments.</li>
<li>Learn the importance of personal hygiene in food handling to prevent contamination.</li>
<li>Identify different contamination hazards and methods to control them effectively.</li>
<li>Gain knowledge of safe food preparation and processing techniques for food manufacturing.</li>
<li>Acquire cleaning and disinfection skills to maintain a hygienic environment in food premises.</li>
<li>Understand waste disposal procedures to ensure proper sanitation and cleanliness.</li>
<li>Learn the essentials of a Food Safety Management System for compliance with regulations.</li>
<li>Understand pest management strategies to prevent pest infestation in food establishments.</li>
<li>Familiarize with the design and construction requirements of food premises and equipment.</li>
<li>Comprehend the importance of effective supervision in ensuring food safety standards.</li>
<li>Provide food safety training to staff to enhance their knowledge and compliance with hygiene standards.</li>
</ol>
</div>
</div>
</div>
</div>
</div>
</div>
<h3><b>Why buy this Food Hygiene: How to Achieve a 5 Star Food Hygiene Rating?</b></h3>
<ol>
<li><span>Unlimited access to the course for forever</span></li>
<li><b>Digital Certificate, Transcript, student ID</b><span> all included in the price</span></li>
<li><span>Absolutely no hidden fees</span></li>
<li><span>Directly receive </span><b>CPD </b><span>accredited qualifications after course completion</span></li>
<li><span>Receive one to one assistance on every weekday from professionals</span></li>
<li><span>Immediately receive the PDF certificate after passing</span></li>
<li><span>Receive the original copies of your certificate and transcript on the next working day</span></li>
<li><span>Easily learn the skills and knowledge from the comfort of your home</span></li>
</ol>
<h3><b>Certification</b></h3>
<p><span>After studying the course materials of the </span><b>Food Hygiene: How to Achieve a 5 Star Food Hygiene Rating</b><span> there will be a written assignment test which you can take either during or at the end of the course. After successfully passing the test you will be able to claim the pdf certificate for £5.99. Original Hard Copy certificates need to be ordered at an additional cost of £9.60.</span></p>
<h3><b>Who is this course for?</b></h3>
<p><span>This </span><b>Food Hygiene: How to Achieve a 5 Star Food Hygiene Rating</b><span> course is ideal for</span></p>
<ul>
<li><span>Students</span></li>
<li><span>Recent graduates</span></li>
<li><span>Job Seekers</span></li>
<li><span>Anyone interested in this topic</span></li>
<li><span>People already working in the relevant fields and want to polish their knowledge and skill.</span></li>
</ul>
<h3><b>Prerequisites</b></h3>
<p><span>This </span><b>Food Hygiene: How to Achieve a 5 Star Food Hygiene Rating</b><span> does not require you to have any prior qualifications or experience. You can just enrol and start learning.This </span><b>Food Hygiene: How to Achieve a 5 Star Food Hygiene Rating</b><span> was made by professionals and it is compatible with all PC's, Mac's, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.</span></p>
<h3><b>Career path</b></h3>
<p><span>As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This </span><b>Food Hygiene: How to Achieve a 5 Star Food Hygiene Rating </b><span>is a great way for you to gain multiple skills from the comfort of your home.</span></p><div>
				<h3>
	<span>Course Curriculum</span>
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 01: The Food Hygiene Rating Scheme</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Food Hygiene Rating Scheme</td>
					<td> </td>
					<td><span><i></i> 00:52:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 02: Personal Hygiene</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td><span><i></i> 00:27:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 03: Contamination Hazards</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Contamination Hazards</td>
					<td> </td>
					<td><span><i></i> 00:25:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 04: How to Control Contamination Hazards</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>How to Control Contamination Hazards</td>
					<td> </td>
					<td><span><i></i> 00:37:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 05: Food Preparation and Processing for Food Manufacturing</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Preparation and Processing for Food Manufacturing</td>
					<td> </td>
					<td><span><i></i> 00:25:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 06: Cleaning</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cleaning</td>
					<td> </td>
					<td><span><i></i> 00:24:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 07: Waste Disposal, Cleaning and Disinfection</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Waste Disposal, Cleaning and Disinfection</td>
					<td> </td>
					<td><span><i></i> 00:32:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 08: Food Safety Management System</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Management System</td>
					<td> </td>
					<td><span><i></i> 00:41:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 09: Pest Management</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Pest Management</td>
					<td> </td>
					<td><span><i></i> 00:26:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 10: Food Premises and Equipment: The Design and Construction</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Premises and Equipment: The Design and Construction</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 11: Supervision of Food Safety</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Supervision of Food Safety</td>
					<td> </td>
					<td><span><i></i> 00:34:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 12: Food Safety Training for the Staff</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Training for the Staff</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Assignment</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Assignment - Food Hygiene: How to Achieve a 5 Star Food Hygiene Rating</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
				</tr>
				</tbody></table></div>

			</div>

Studyhub UK

Health & Hygiene

Food Hygiene: How to Achieve a 5 Star Food Hygiene Rating

Food Technology

Certificate in Further Education & Training (Cert Ed)

Hygiene

Food Hygiene Rating Training

<p>Embark on a green revolution with '<strong>Sustainable Agriculture in the UK: Farming for the Future</strong>'. This enlightening course unveils the essence of sustainable agriculture, tailored specifically for the UK's unique landscape. From the intricacies of soil health to the nuances of water management, each module is a step towards a brighter, greener future. Dive deep into crop diversity, pest management, and energy efficiency, culminating in a comprehensive understanding of sustainable food systems and their marketing.</p>
<p><strong>Learning Outcomes</strong></p>
<ul>
<li>Grasp the core principles of sustainable agriculture tailored for the UK.</li>
<li>Understand the importance of soil health and conservation techniques.</li>
<li>Implement effective water management and crop rotation strategies.</li>
<li>Apply sustainable methods for pest control and livestock management.</li>
<li>Gain insights into energy-efficient practices and sustainable food marketing.</li>
</ul>
<h3><b>Why buy this <span>Sustainable Agriculture in the UK: Farming for the Future</span>?</b></h3>
<ol>
<li>Unlimited access to the course for a lifetime.</li>
<li>Opportunity to earn a certificate accredited by the <b>CPD Quality Standards</b> and <b>CIQ </b>after completing this course.</li>
<li>Structured lesson planning in line with industry standards.</li>
<li>Immerse yourself in innovative and captivating course materials and activities.</li>
<li>Assessments designed to evaluate advanced cognitive abilities and skill proficiency.</li>
<li>Flexibility to complete the Course at your own pace, on your own schedule.</li>
<li>Receive full tutor support throughout the week, from Monday to Friday, to enhance your learning experience.</li>
<li>Unlock career resources for CV improvement, interview readiness, and job success</li>
</ol>
<h3><b>Who is this <span>Sustainable Agriculture in the UK: Farming for the Future</span> for?</b></h3>
<ul>
<li>Farmers keen on adopting sustainable practices.</li>
<li>Agricultural students seeking modern farming knowledge.</li>
<li>Environmental enthusiasts focused on sustainable food production.</li>
<li>Agricultural consultants aiming for greener solutions.</li>
<li>Marketing professionals in the sustainable food sector.</li>
</ul>
<h3><b>Career path</b></h3>
<ul>
<li><strong>Sustainable Farm Manager</strong>: £28,000 - £42,000</li>
<li><strong>Agricultural Consultant</strong>: £30,000 - £50,000</li>
<li><strong>Soil Conservationist</strong>: £27,000 - £40,000</li>
<li><strong>Water Resource Specialist</strong>: £29,000 - £45,000</li>
<li><strong>Crop Rotation Planner</strong>: £26,000 - £38,000</li>
<li><strong>Sustainable Food Marketer</strong>: £32,000 - £48,000</li>
</ul>
<h3><b>Prerequisites</b></h3>
<div>
<div>
<p>This <b>Sustainable Agriculture in the UK: Farming for the Future</b> does not require you to have any prior qualifications or experience. You can just enrol and start learning. This course was made by professionals and it is compatible with all PC's, Mac's, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.</p>
</div>
</div>
<h3><b>Certification</b></h3>
<p><span>After studying the course materials, there will be a written assignment test which you can take at the end of the course. After successfully passing the test you will be able to claim the pdf certificate for £4.99 Original Hard Copy certificates need to be ordered at an additional cost of £8.</span></p><div>
				<h3>
	<span>Course Curriculum</span>
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 1: Introduction to Sustainable Agriculture</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to Sustainable Agriculture</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 2: UK Agricultural Systems</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>UK Agricultural Systems</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 3: Soil Health and Conservation</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Soil Health and Conservation</td>
					<td> </td>
					<td><span><i></i> 00:24:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 4: Water Management</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Water Management</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 5: Crop Diversity and Rotation</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Crop Diversity and Rotation</td>
					<td> </td>
					<td><span><i></i> 00:18:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 6: Sustainable Pest Management</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Sustainable Pest Management</td>
					<td> </td>
					<td><span><i></i> 00:13:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 7: Energy Efficiency in Agriculture</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Energy Efficiency in Agriculture</td>
					<td> </td>
					<td><span><i></i> 00:18:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 8: Sustainable Livestock Management</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Sustainable Livestock Management</td>
					<td> </td>
					<td><span><i></i> 00:18:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 9: Sustainable Food Systems and Marketing</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Sustainable Food Systems and Marketing</td>
					<td> </td>
					<td><span><i></i> 00:18:00</span></td>
				</tr>
				</tbody></table></div>

			</div>

Online Course Marketing

Sustainable Agriculture in the UK: Farming for the Future

<p>Unearth the magic of self-sustainability with our '<strong>Kitchen Gardening Level 3 Diploma</strong>'. Let nature guide you through the tapestry of creating a green haven, right in the heart of your kitchen space. From meticulously planning your garden to hand-picking the freshest of vegetables and crops, this course will imbue you with the age-old wisdom of nurturing soil and soul. Embrace eco-friendly methodologies and cherish the satisfaction of harvesting your very own produce, ensuring health, wellness, and the joy of cultivation.</p>
<p><strong>Learning Outcomes</strong></p>
<ul>
<li>Understand the fundamentals and benefits of kitchen gardening.</li>
<li>Master the process of selecting the right vegetables and crops suited for your space.</li>
<li>Gain expertise in soil preparation and bed planning for optimum growth.</li>
<li>Acquaint yourself with sustainable pest management techniques that resonate with nature.</li>
<li>Learn the intricacies of harvesting and storing produce to retain freshness.</li>
</ul>
<h3><b>Why choose this Kitchen Gardening Level 3 Diploma?</b></h3>
<ul>
<li>Unlimited access to the course for a lifetime.</li>
<li>Opportunity to earn a certificate accredited by the <b>CPD Quality Standards</b><b> </b>after completing this course.</li>
<li>Structured lesson planning in line with industry standards.</li>
<li>Immerse yourself in innovative and captivating course materials and activities.</li>
<li>Assessments are designed to evaluate advanced cognitive abilities and skill proficiency.</li>
<li>Flexibility to complete the <b>Kitchen Gardening Level 3 Diploma</b> Course at your own pace, on your own schedule.</li>
<li>Receive full tutor support throughout the week, from Monday to Friday, to enhance your learning experience.</li>
</ul>
<h3><b>Who is this Kitchen Gardening Level 3 Diploma</b><b><span> </span></b><b>for?</b></h3>
<ul>
<li>Garden enthusiasts keen on cultivating a kitchen garden.</li>
<li>Individuals aiming for sustainable and organic food practices.</li>
<li>Homeowners seeking to make the best use of available gardening space.</li>
<li>Eco-conscious souls desiring to reduce their carbon footprint.</li>
<li>Novices and hobbyists passionate about urban farming.</li>
</ul>
<h3><b>Career path</b></h3>
<ul>
<li><strong>Kitchen Garden Consultant</strong>: £22,000 - £40,000</li>
<li><strong>Urban Farming Specialist</strong>: £24,000 - £45,000</li>
<li><strong>Sustainable Agriculture Advisor</strong>: £27,000 - £50,000</li>
<li><strong>Eco-friendly Pest Control Expert</strong>: £20,000 - £38,000</li>
<li><strong>Garden Designer</strong>: £25,000 - £55,000</li>
<li><strong>Organic Produce Retailer</strong>: £23,000 - £48,000</li>
</ul>
<h3><b>Prerequisites</b></h3>
<p><span>This </span><b>Kitchen Gardening Level 3 Diploma</b><span> does not require you to have any prior qualifications or experience. You can just enrol and start learning.This </span><b>Kitchen Gardening Level 3 Diploma</b><span> was made by professionals and it is compatible with all PC's, Mac's, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.</span></p>
<h3><b>Certification</b></h3>
<p><span>After studying the course materials, there will be a written assignment test which you can take at the end of the course. After successfully passing the test you will be able to claim the pdf certificate for £4.99 Original Hard Copy certificates need to be ordered at an additional cost of £8.</span></p><div>
				<h3>
	<span>Course Curriculum</span>
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 01: Introduction to Kitchen Gardening</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to Kitchen Gardening</td>
					<td> </td>
					<td><span><i></i> 00:21:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 02: Planning for Kitchen Gardening</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Planning for Kitchen Gardening</td>
					<td> </td>
					<td><span><i></i> 00:29:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 03: Choosing Vegetables for Your Garden</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Choosing Vegetables for Your Garden</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 04: Choosing Crops for Your Garden</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Choosing Crops for Your Garden</td>
					<td> </td>
					<td><span><i></i> 00:28:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 05: Preparing Your Soil with Care</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Preparing Your Soil with Care</td>
					<td> </td>
					<td><span><i></i> 00:28:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 06: Preparing the Bed and Planting Your Crops</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Preparing the Bed and Planting Your Crops</td>
					<td> </td>
					<td><span><i></i> 00:31:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 07: Maintaining your Garden and Best Practices </td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Maintaining your Garden and Best Practices</td>
					<td> </td>
					<td><span><i></i> 00:32:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 08: Practicing Eco-Friendly Pest Management</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Practicing Eco-Friendly Pest Management</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 09: Harvesting Your Crops and Storing Safely</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Harvesting Your Crops and Storing Safely</td>
					<td> </td>
					<td><span><i></i> 00:38:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Assignment</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Assignment - Kitchen Gardening Level 3 Diploma</td>
					<td> </td>
					<td><span><i></i> 00:00:00</span></td>
				</tr>
				</tbody></table></div>

			</div>

Kitchen Gardening Level 3 Diploma

<p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);">Specializing in sports performance training with NASM will help enhance not only your clients&rsquo; performance but also your earning potential.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">With NASM&rsquo;s Performance Enhancement Specialization (NASM-PES), you&rsquo;ll learn how to provide cutting-edge&nbsp;strength and conditioning training&nbsp;for your clients. You&rsquo;ll gain the advanced knowledge, insight, and skills needed to help clients of all levels reach their peak performance potential.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">The 16 modules in this program will also help you meet the demands necessary of a Sports Performance Professional at all levels of sport by providing you the tools you need to improve your clients&rsquo;&nbsp;speed, agility, quickness,&nbsp;lifting, and more.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><br fr-original-style="" style="box-sizing: border-box;"></p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(235, 92, 35);">Pre-requisites:</strong></p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);">Although it is not required, it is recommended that candidates have at least one of the following credentials:</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">NASM-CPT certification</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Certified Sports Nutrition Coach</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Certified Massage Therapist</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">NCCA, NBFE or DETC Accredited Health/Fitness Certification</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">4-Year College Degree</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">REPs Level 3 or higher (int&rsquo;l)</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); 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);"><br fr-original-style="" style="box-sizing: border-box;"></span></p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); 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);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(235, 92, 35);">What You Will Learn:</strong><br fr-original-style="" style="box-sizing: border-box;"></span></p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Section 1:</span>&nbsp;</strong>Anatomy and Physiology for Sport</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 1: Integrated Training Essentials</strong><br fr-original-style="" style="box-sizing: border-box;">The student will be able to identify the principles of integrated training and explain the components, scientific rationale, and evidence.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 2: Science of Human Movement</strong><br fr-original-style="" style="box-sizing: border-box;">Identify key biomechanical terminology and topics, and explain functional anatomy as it relates to&nbsp;integrated sports performance training.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Section 2:</span>&nbsp;</strong>Sport Performance Testing, Integrated Training and Programming</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 3: Testing in Sports Performance</strong><br fr-original-style="" style="box-sizing: border-box;">Describe the components and function of an integrated sports performance assessment, and identify methods for determining athlete readiness to perform.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 4: Flexibility Training Concepts</strong><br fr-original-style="" style="box-sizing: border-box;">Explain the scientific rationale for the use of an integrated flexibility-training program.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 5: Metabolic Energy System Training</strong><br fr-original-style="" style="box-sizing: border-box;">Differentiate between aerobic and anaerobic energy systems and describe the importance of the role of the metabolic energy system training in improving sports performance.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 6: Core Training Concept</strong><br fr-original-style="" style="box-sizing: border-box;">Explain the importance of the core musculature and its relationship to performance enhancement.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 7: Balance Training Concepts</strong><br fr-original-style="" style="box-sizing: border-box;">Describe the role of balance training in improving sports performance and injury prevention.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 8: Plyometric Training Concepts</strong><br fr-original-style="" style="box-sizing: border-box;">Describe&nbsp;plyometric techniques&nbsp;and their purpose in performance enhancement and injury prevention.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 9: Speed, Agility, and Quickness Training</strong><br fr-original-style="" style="box-sizing: border-box;">Understand speed, agility, and quickness (SAQ) techniques and their purpose in performance enhancement and injury prevention.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 10: Resistance Training Concepts</strong><br fr-original-style="" style="box-sizing: border-box;">Describe the role of resistance training in improving sports performance and identify the stages of the General Adaptation Syndrome.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 12: The Science of Periodization of the OPT&trade; Model</strong><br fr-original-style="" style="box-sizing: border-box;">Identify the acute training variables within the Optimum Performance Training&reg; (OPT&trade;) model.</p><div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"></div><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Section 3:</span>&nbsp;</strong>Olympic Lifting and Injury Prevention</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 11: Olympic Lifting for Performance Enhancement</strong><br fr-original-style="" style="box-sizing: border-box;">Explain the rationale for the use of the&nbsp;Olympic lifts&nbsp;in improving performance.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 13: Injury Prevention for the Athlete</strong><br fr-original-style="" style="box-sizing: border-box;">Identify strategies for injury prevention and common injuries related to physical activity.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Section 4:</span>&nbsp;</strong>Sport Nutrition and Psychology</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 14: Performance Nutrition</strong><br fr-original-style="" style="box-sizing: border-box;">Explain the limits of nutritional advice under the scope of practice, and describe pre- and post-exercise nutrition strategies.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 15: Ergogenic Aids</strong><br fr-original-style="" style="box-sizing: border-box;">Identify common substances used to enhance performance,&nbsp;ergogenic foods, and analyze ethical and legal issues related to the use of ergogenic aids.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">Chapter 16: Psychology in Sports Performance</strong><br fr-original-style="" style="box-sizing: border-box;">Explain performance psychology and its role in achieving athletic excellence.</p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Final Exam:</span></strong></p><p style="color: rgb(0, 0, 0); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">After the completion of the course, you will take an online final exam from the comfort of your own home, or wherever you prefer to take tests, that consists of 100 questions. Each question will be multiple-choice. The exam is timed and cannot exceed 90 minutes. To pass, you need a score of 70% or higher. Don&rsquo;t fret though, if you score below that, you have up to 3 attempts to pass.</p>

Specializing in sports performance training with NASM will help enhance not only your clients’ performance but also your earning potential.
With NASM’s Performance Enhancement Specialization (NASM-PES), you’ll learn how to provide cutting-edge strength and conditioning training for your clients. You’ll gain the advanced knowledge, insight, and skills needed to help clients of all levels reach their peak performance potential.
The 16 modules in this program will also help you meet the demands necessary of a Sports Performance Professional at all levels of sport by providing you the tools you need to improve your clients’ speed, agility, quickness, lifting, and more.


Pre-requisites:
Although it is not required, it is recommended that candidates have at least one of the following credentials:
NASM-CPT certification
Certified Sports Nutrition Coach
Certified Massage Therapist
NCCA, NBFE or DETC Accredited Health/Fitness Certification
4-Year College Degree
REPs Level 3 or higher (int’l)


What You Will Learn:

Section 1: Anatomy and Physiology for Sport
Chapter 1: Integrated Training Essentials
The student will be able to identify the principles of integrated training and explain the components, scientific rationale, and evidence.
Chapter 2: Science of Human Movement
Identify key biomechanical terminology and topics, and explain functional anatomy as it relates to integrated sports performance training.
Section 2: Sport Performance Testing, Integrated Training and Programming
Chapter 3: Testing in Sports Performance
Describe the components and function of an integrated sports performance assessment, and identify methods for determining athlete readiness to perform.
Chapter 4: Flexibility Training Concepts
Explain the scientific rationale for the use of an integrated flexibility-training program.
Chapter 5: Metabolic Energy System Training
Differentiate between aerobic and anaerobic energy systems and describe the importance of the role of the metabolic energy system training in improving sports performance.
Chapter 6: Core Training Concept
Explain the importance of the core musculature and its relationship to performance enhancement.
Chapter 7: Balance Training Concepts
Describe the role of balance training in improving sports performance and injury prevention.
Chapter 8: Plyometric Training Concepts
Describe plyometric techniques and their purpose in performance enhancement and injury prevention.
Chapter 9: Speed, Agility, and Quickness Training
Understand speed, agility, and quickness (SAQ) techniques and their purpose in performance enhancement and injury prevention.
Chapter 10: Resistance Training Concepts
Describe the role of resistance training in improving sports performance and identify the stages of the General Adaptation Syndrome.
Chapter 12: The Science of Periodization of the OPT™ Model
Identify the acute training variables within the Optimum Performance Training® (OPT™) model.
Section 3: Olympic Lifting and Injury Prevention
Chapter 11: Olympic Lifting for Performance Enhancement
Explain the rationale for the use of the Olympic lifts in improving performance.
Chapter 13: Injury Prevention for the Athlete
Identify strategies for injury prevention and common injuries related to physical activity.
Section 4: Sport Nutrition and Psychology
Chapter 14: Performance Nutrition
Explain the limits of nutritional advice under the scope of practice, and describe pre- and post-exercise nutrition strategies.
Chapter 15: Ergogenic Aids
Identify common substances used to enhance performance, ergogenic foods, and analyze ethical and legal issues related to the use of ergogenic aids.
Chapter 16: Psychology in Sports Performance
Explain performance psychology and its role in achieving athletic excellence.
Final Exam:
After the completion of the course, you will take an online final exam from the comfort of your own home, or wherever you prefer to take tests, that consists of 100 questions. Each question will be multiple-choice. The exam is timed and cannot exceed 90 minutes. To pass, you need a score of 70% or higher. Don’t fret though, if you score below that, you have up to 3 attempts to pass.

Platinum Training Institute

NASM

Specializing in sports performance training with NASM will help enhance not only your clients’ performance but also your earning potential.

With NASM’s Performance Enhancement Specialization (NASM-PES), you’ll learn how to provide cutting-edge strength and conditioning training for your clients. You’ll gain the advanced knowledge, insight, and skills needed to help clients of all levels reach their peak performance potential.

The 16 modules in this program will also help you meet the demands necessary of a Sports Performance Professional at all levels of sport by providing you the tools you need to improve your clients’ speed, agility, quickness, lifting, and more.



NASM Performance Enhancement Specialist (PES)

<div style="color: rgb(105, 105, 105); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(105, 105, 105);"><p style="color: rgb(105, 105, 105); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(105, 105, 105);">NASM has developed the Corrective Exercise Strategies for Basketball course in partnership with the <strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">National Basketball Athletic Trainers Association (NBATA)</strong>.</p><p style="color: rgb(105, 105, 105); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(105, 105, 105);">NASM serves as the official provider of sports medicine education for the NBATA, where the majority of NBA athletic trainers hold the NASM Performance Enhancement Specialist (PES) and/or Corrective Exercise Specialist (CES) advanced specialization.</p><p style="color: rgb(105, 105, 105); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(105, 105, 105);">The course material offers a systematic assessment and advanced corrective exercise strategy to <strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(235, 92, 35);">correct common lower extremity dysfunctions seen in basketball</strong>.</p><ul style="color: rgb(105, 105, 105); box-sizing: border-box;" fr-original-style=" color: rgb(105, 105, 105);"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Human movement dysfunction</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Human movement science</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Common lower extremity and torso movement compensations (e.g., feet turn out/flatten, knees move inward, excessive forward lean)</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Assessment techniques (e.g., Overhead Squat, Single-leg Squat, Goniometric Measurement, Manual Muscle Testing)</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Corrective strategies using the traditional corrective exercise continuum model (e.g., inhibit, lengthen, activate, integrate)</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Advanced techniques (e.g., soft tissue release, myopractic techniques, neuromuscular stretching, positional isometrics)</li></ul><p style="color: rgb(105, 105, 105); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(105, 105, 105);"><em fr-original-style="" style="box-sizing: border-box;">NOTE: Corrective Exercise Strategies for Basketball candidates must have one of the following professional titles: Athletic Trainer, Chiropractor, Licensed Massage Therapist, or Physical Therapist.</em></p><p style="color: rgb(105, 105, 105); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(105, 105, 105);">365 days (1 year) from date of purchase.</p><p style="color: rgb(105, 105, 105); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(105, 105, 105);"><strong style="color: rgb(235, 92, 35); font-weight: 700; box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(235, 92, 35);">*Once purchased you will receive your log in details within 5 working days.</strong></p></div><form action="https://platinumtraininginstitute.com/product/nasm-bodybuilding/" method="post" enctype="multipart/form-data" style="color: rgb(105, 105, 105); box-sizing: border-box;" fr-original-style=" color: rgb(105, 105, 105);"><br fr-original-style="" style="box-sizing: border-box;"></form>

NASM has developed the Corrective Exercise Strategies for Basketball course in partnership with the National Basketball Athletic Trainers Association (NBATA).
NASM serves as the official provider of sports medicine education for the NBATA, where the majority of NBA athletic trainers hold the NASM Performance Enhancement Specialist (PES) and/or Corrective Exercise Specialist (CES) advanced specialization.
The course material offers a systematic assessment and advanced corrective exercise strategy to correct common lower extremity dysfunctions seen in basketball.
Human movement dysfunction
Human movement science
Common lower extremity and torso movement compensations (e.g., feet turn out/flatten, knees move inward, excessive forward lean)
Assessment techniques (e.g., Overhead Squat, Single-leg Squat, Goniometric Measurement, Manual Muscle Testing)
Corrective strategies using the traditional corrective exercise continuum model (e.g., inhibit, lengthen, activate, integrate)
Advanced techniques (e.g., soft tissue release, myopractic techniques, neuromuscular stretching, positional isometrics)
NOTE: Corrective Exercise Strategies for Basketball candidates must have one of the following professional titles: Athletic Trainer, Chiropractor, Licensed Massage Therapist, or Physical Therapist.
365 days (1 year) from date of purchase.
*Once purchased you will receive your log in details within 5 working days.

Coach

Sport

Basketball

NASM has developed the Corrective Exercise Strategies for Basketball course in partnership with the National Basketball Athletic Trainers Association (NBATA).

NASM serves as the official provider of sports medicine education for the NBATA, where the majority of NBA athletic trainers hold the NASM Performance Enhancement Specialist (PES) and/or Corrective Exercise Specialist (CES) advanced specialization.

The course material offers a systematic assessment and advanced corrective exercise strategy to correct common lower extremity dysfunctions seen in basketball.


NASM Corrective Exercise Strategies for Basketball

London

<h2>Project Estimating and Scheduling: In-House Training</h2>
 <p>Establishing realistic estimates and goals for projects that support business objectives and meet client expectations is one of the most challenging aspects of project planning. Delivering those results within the agreed-upon time, cost, and quality constraints is also challenging.</p>
 <p>Attempting to meet impossible deadlines with limited budgets often leads to unplanned product shortfalls, causing long-term support and utilization problems. We have all anguished about this recurring problem, but without having the skills or knowledge to take action, we are unable to break the cycle!</p>
 <p>The goal of this course is for you to be able to support business objectives and meet client expectations by selecting the right planning approach for realistic and cost effective schedules, as well as project budgets. To achieve that, you will focus on gaining the necessary knowledge, skills, and techniques.</p><h3>What You Will Learn</h3>
 <p>At the end of this program, you will be able to:</p>
 <ul>
 <li>Use the work breakdown structure (WBS) as the basis for effective estimating of project resources</li>
 <li>Estimate effort and duration using a variety of techniques</li>
 <li>Develop preliminary schedules using the critical path method</li>
 <li>Apply a variety of optimization techniques to refine preliminary schedules</li>
 <li>Establish realistic schedule and cost baselines, with appropriate contingency reserves</li>
 <li>Explain how earned value management (EVM) contributes to control time and cost performance</li>
 </ul><section>
                    <h3>Foundation Concepts</h3> <ul> <li>Project management basic definitions and concepts</li> <li>PES Key driver: competing constraints</li> <li>PES Process and success factors</li> </ul> <h3>Project Definition and the WBS</h3> <ul> <li>Project definition overview</li> <li>Work Breakdown Structure (WBS)</li> <li>Decomposition: WBS development technique</li> </ul> <h3>Resource Planning</h3> <ul> <li>Resource planning overview</li> <li>Identifying resource requirements</li> <li>Identifying and filling resource gaps</li> <li>Applying resource planning tools</li> </ul> <h3>Effort and Duration Estimating</h3> <ul> <li>Estimating overview</li> <li>Estimating perspectives and approaches</li> <li>Estimating techniques</li> <li>Effort and duration estimating best practices</li> </ul> <h3>Project Scheduling</h3> <ul> <li>Overview of project scheduling</li> <li>Dependencies and the project network diagram</li> <li>Critical path method (CPM)</li> <li>Optimizing the schedule</li> </ul> <h3>Budget, Risk, and Contingency Planning</h3> <ul> <li>Overview of budget, risk, and contingency planning</li> <li>Estimating costs</li> <li>Determining the budget</li> <li>Project risk management processes</li> <li>Planning contingency reserves</li> </ul> <h3>Project Baseline and Control</h3> <ul> <li>Overview of project baseline</li> <li>Negotiating and the project baseline</li> <li>Earned value management (EVM)</li> <li>Project variances and actions</li> <li>Project control</li> </ul>


                </section>

IIL Europe Ltd

Project Estimating and Scheduling: In-House Training

<h2>Project Estimating and Scheduling: Virtual In-House Training</h2>
 <p>Establishing realistic estimates and goals for projects that support business objectives and meet client expectations is one of the most challenging aspects of project planning. Delivering those results within the agreed-upon time, cost, and quality constraints is also challenging.</p>
 <p>Attempting to meet impossible deadlines with limited budgets often leads to unplanned product shortfalls, causing long-term support and utilization problems. We have all anguished about this recurring problem, but without having the skills or knowledge to take action, we are unable to break the cycle!</p>
 <p>The goal of this course is for you to be able to support business objectives and meet client expectations by selecting the right planning approach for realistic and cost effective schedules, as well as project budgets. To achieve that, you will focus on gaining the necessary knowledge, skills, and techniques.</p><h3>What You Will Learn</h3>
 <p>At the end of this program, you will be able to:</p>
 <ul>
 <li>Use the work breakdown structure (WBS) as the basis for effective estimating of project resources</li>
 <li>Estimate effort and duration using a variety of techniques</li>
 <li>Develop preliminary schedules using the critical path method</li>
 <li>Apply a variety of optimization techniques to refine preliminary schedules</li>
 <li>Establish realistic schedule and cost baselines, with appropriate contingency reserves</li>
 <li>Explain how earned value management (EVM) contributes to control time and cost performance</li>
 </ul><section>
                    <h3>Foundation Concepts</h3> <ul> <li>Project management basic definitions and concepts</li> <li>PES Key driver: competing constraints</li> <li>PES Process and success factors</li> </ul> <h3>Project Definition and the WBS</h3> <ul> <li>Project definition overview</li> <li>Work Breakdown Structure (WBS)</li> <li>Decomposition: WBS development technique</li> </ul> <h3>Resource Planning</h3> <ul> <li>Resource planning overview</li> <li>Identifying resource requirements</li> <li>Identifying and filling resource gaps</li> <li>Applying resource planning tools</li> </ul> <h3>Effort and Duration Estimating</h3> <ul> <li>Estimating overview</li> <li>Estimating perspectives and approaches</li> <li>Estimating techniques</li> <li>Effort and duration estimating best practices</li> </ul> <h3>Project Scheduling</h3> <ul> <li>Overview of project scheduling</li> <li>Dependencies and the project network diagram</li> <li>Critical path method (CPM)</li> <li>Optimizing the schedule</li> </ul> <h3>Budget, Risk, and Contingency Planning</h3> <ul> <li>Overview of budget, risk, and contingency planning</li> <li>Estimating costs</li> <li>Determining the budget</li> <li>Project risk management processes</li> <li>Planning contingency reserves</li> </ul> <h3>Project Baseline and Control</h3> <ul> <li>Overview of project baseline</li> <li>Negotiating and the project baseline</li> <li>Earned value management (EVM)</li> <li>Project variances and actions</li> <li>Project control</li> </ul>


                </section>

Project Estimating and Scheduling: Virtual In-House Training

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Highfield Level 1 Award In Food Safety In Retail (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;">Half day course</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;">This Level 1 Award in Food Safety for Retail helps to prepare people for working in a low-risk role, where some food handling takes place.</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;"><strong fr-original-style="" style="font-weight: 700; 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;">Legal responsibilities of food handlers</li><li fr-original-style="" style="box-sizing: border-box;">Personal hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Contamination and cross contamination</li><li fr-original-style="" style="box-sizing: border-box;">The importance of keeping one&#39;s work areas clean</li><li fr-original-style="" style="box-sizing: border-box;">Pest control</li><li fr-original-style="" style="box-sizing: border-box;">Basic bacteriology</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-1723cac54d3" 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-1723cac54d3" 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-1723cac54d3" 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-1723cac54d3" 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-1723cac54d3" 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-1723cac54d3" 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-1723cac54d3" 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;.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723cac54d3" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">This Highfield Level 1 Award in Food Safety in Retail (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place</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;"><br fr-original-style="" style="box-sizing: border-box;"></h3><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><div fr-original-style="" style="box-sizing: border-box;"><img src="https://images.cademy.co.uk/pochat-training/148815a6-4218-4261-b2fc-a9a2f2674ee4/original.jpeg" style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left;" fr-original-class="fr-draggable"></div><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);">This Level 1 Food Safety in Retail training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://www.highfieldqualifications.com/" 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);">Highfield Qualifications</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 level 1 Food safety in Retail certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are appropriately 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);">603/2617/7</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><img src="https://images.cademy.co.uk/pochat-training/e8c025d7-c651-4636-9b80-8c3c6917be17/original.png" style="width: 611px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 611px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

Highfield Level 1 Award In Food Safety In Retail (RQF)



Half day course
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
This Level 1 Award in Food Safety for Retail helps to prepare people for working in a low-risk role, where some food handling takes place.



Course Contents:
The Importance of Food Safety
Legal responsibilities of food handlers
Personal hygiene
Contamination and cross contamination
The importance of keeping one's work areas clean
Pest control
Basic bacteriology
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’.
This Highfield Level 1 Award in Food Safety in Retail (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place








Accredited, Ofqual regulated qualification:

This Level 1 Food Safety in Retail training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications.

This means that you can be rest assured that your level 1 Food safety in Retail certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are appropriately trained in Food Safety.

The Ofqual Register number for this course is 603/2617/7







Pochat Training

Retail

Retail Management

Accredited Food Hygiene

Accredited Food Safety

Food Safety In Retail, Level 1

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Highfield Level 1 Award In Food Safety In Catering (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" style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Half day course</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; 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</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">This Level 1 Award in Food Safety in Catering helps to prepare people for working in a low-risk role, where some food handling takes place.</strong></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;"><strong fr-original-style="" style="font-weight: 700; 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;">Legal responsibilities of food handlers</li><li fr-original-style="" style="box-sizing: border-box;">Personal hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Contamination and cross contamination</li><li fr-original-style="" style="box-sizing: border-box;">The importance of keeping one&#39;s work areas clean</li><li fr-original-style="" style="box-sizing: border-box;">Pest control</li><li fr-original-style="" style="box-sizing: border-box;">Basic bacteriology</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-1723c99339a" 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-1723c99339a" 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-1723c99339a" 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-1723c99339a" 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-1723c99339a" 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-1723c99339a" 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-1723c99339a" 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;.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c99339a" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">This Highfield Level 1 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 where some food handling takes place</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><div fr-original-style="" style="box-sizing: border-box;"><img src="https://images.cademy.co.uk/pochat-training/7e40084d-a6b6-404b-8cfa-c6277182b6fd/original.jpeg" style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left;" fr-original-class="fr-draggable"></div><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);">This Level 1 Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://www.highfieldqualifications.com/" 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);">Highfield Qualifications</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 level 1 Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately 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);">603/2615/3</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><img src="https://images.cademy.co.uk/pochat-training/e8c025d7-c651-4636-9b80-8c3c6917be17/original.png" style="width: 661px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 661px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

Highfield Level 1 Award In Food Safety In Catering (RQF)



Half day course
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
This Level 1 Award in Food Safety in Catering helps to prepare people for working in a low-risk role, where some food handling takes place.



Course Contents:
The Importance of Food Safety
Legal responsibilities of food handlers
Personal hygiene
Contamination and cross contamination
The importance of keeping one's work areas clean
Pest control
Basic bacteriology
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’.
This Highfield Level 1 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 where some food handling takes place



Accredited, Ofqual regulated qualification:

This Level 1 Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications.

This means that you can be rest assured that your level 1 Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately in Food Safety.

The Ofqual Register number for this course is 603/2615/3







Restaurant Management

Food Safety In Catering, Level 1

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Highfield Level 1 Award In Food Safety In 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 style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Half day course</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; 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</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">This Level 1 Award in Food Safety in Manufacturing helps to prepare people for working in a low-risk role in a factory, where they will be handling, or around, food</strong></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;"></h3><strong fr-original-style="" style="font-weight: 700; 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;">Legal responsibilities of food handlers</li><li fr-original-style="" style="box-sizing: border-box;">Personal hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Contamination and cross contamination</li><li fr-original-style="" style="box-sizing: border-box;">The importance of keeping one&#39;s work areas clean</li><li fr-original-style="" style="box-sizing: border-box;">Pest control</li><li fr-original-style="" style="box-sizing: border-box;"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Basic bacteriology</span></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-1723cba3be8" 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-1723cba3be8" 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-1723cba3be8" 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-1723cba3be8" 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-1723cba3be8" 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-1723cba3be8" 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-1723cba3be8" 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;.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723cba3be8" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">This Highfield Level 1 Award in Food Safety in Manufacturing (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place</span><span data-css="tve-u-1723cba3be8" 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></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 id="isPasted" fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></h3><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;"></h3><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><img src="https://images.cademy.co.uk/pochat-training/c9f149ae-aad2-45e9-81bc-7dbc0e7c075e/original.jpeg" style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left;" fr-original-class="fr-draggable"></p><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);">This Level 1 Food Safety in Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://www.highfieldqualifications.com/" 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);">Highfield Qualifications</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 level 1 Food safety in Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately 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);">603/2616/5</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><img src="https://images.cademy.co.uk/pochat-training/e8c025d7-c651-4636-9b80-8c3c6917be17/original.png" style="width: 628px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 628px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

Highfield Level 1 Award In Food Safety In Manufacturing (RQF)



Half day course
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
This Level 1 Award in Food Safety in Manufacturing helps to prepare people for working in a low-risk role in a factory, where they will be handling, or around, food




Course Contents:
The Importance of Food Safety
Legal responsibilities of food handlers
Personal hygiene
Contamination and cross contamination
The importance of keeping one's work areas clean
Pest control
Basic bacteriology
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’.
This Highfield Level 1 Award in Food Safety in Manufacturing (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place









Accredited, Ofqual regulated qualification:

This Level 1 Food Safety in Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications.

This means that you can be rest assured that your level 1 Food safety in Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately in Food Safety.

The Ofqual Register number for this course is 603/2616/5







Manufacturing

Food Safety In Manufacturing, Level 1

Redhill

<h3><b>MPEG training course description</b></h3>
        <p> This course studies the MPEG standards for video and
audio compression. A major focus is on MPEG-4 and
MPEG-TS. Hands on includes decoding and analysing
MPEG streams.</p>
        
				<h5><b>What will you learn</b></h5>
				<ul>
				 
          <li>Recognise the main MPEG standards.</li>
											<li>Describe the techniques used in MPEG video
and audio compression.</li>
											<li>Compare MPEG2m MPEG4 and MPEG-H.</li>
           <li>Describe the MPEG-TS.</li>
											<li>Analyse MPEG streams.</li>
                  </ul>
       
        <h5>
        <b>MPEG training course details</b> </h5>
				<div>
					<div>
						<ul>
							<li><b> Who will benefit:</b> </li>
							
              <p>Anyone working with MPEG. </p>
              
							<li><b>Prerequisites:</b></li>
							
              <p>None.</p>
              
							<li><b>Duration</b></li>
							
              <p>2 days
						</p>
              
							
              
              
						</ul>
					</div>
				</div>
      <h3><b>MPEG training course contents</b></h3>
      <ul>
				<li>Introduction</li><p>
What is MPEG? MPEG and VCEG, MPEG 1,
MPEG 2, MPEG-3, MPEG-4, MPEG-H, others,
codecs and containers, licensing and patents,
parts and layers (System, Video, Audio, others).
</p><li>MPEG2</li><p>
DVD, DVB, characteristics, MPEG2 Part2, audio
MPEG2 Part 7 (AAC).
</p><li>MPEG tools</li><p>
Wireshark, vlc, analysers, decoders, ffmpeg,
wowzer.
</p><li>MPEG2 Video compression</li><p>
Sampling, bit rates, resolution. Inter and Intra
frame coding, I, B, P frames, GOP, slices,
blocks, macroblocks. Motion estimation. 
				<br /><span>Hands on</span> Analysing MPEG frames.
</p><li>MPEG4</li><p>
Profiles and levels, Enhancements, Parts 1,2,3,
Part 10 and AVC, Part 14 and mp4.
Performance versus MPEG2.
</p><li>MPEG audio</li><p>
Coding, frequencies, bit rates.
</p><li>MPEG-TS</li><p>
PES, Transport Streams, TS elements, packets,
PID, Programs, PSI, PAT, PMT, synchronisation,
PCR, PTS.
</p><li>MPEG-H Part 2</li><p>
HEVC, benefits, improvements.
	</p><li>Video codecs</li><p>
What is a CODEC, pictures and audio,
digitisation, sampling, quantisation, encoding,
compressing. </p>
      </ul>

Systems & Network Training

Network & Security

Network Engineer

Total MPEG for engineers

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<h2><strong>About this Course</strong></h2>
<p>This 5 full-day course presents the most modern statistical and mathematical forecasting frameworks used by practitioners to tackle the load forecasting problem across short time and long time scales. The course presents practical applications to solving forecasting challenges, supported by real life examples from large control areas. It presents the weather impacts on the load forecasts and the methodologies employed to quantify the weather effect and building a repository of weather normal data.</p>
<p>A good load forecast methodology must improve its forecasting accuracy and support a consistent load forecasting process. The load forecasting widely used in the power industry has evolved significantly with the advancement and adoption of Artificial Intelligence techniques such as Machine Learning.</p>
<p>With the increased penetration of inverter-based resources, the operation of electric grids grew in complexity, leading to load forecasts that are updated more frequently than once a day. Furthermore, several jurisdictions adopted a smaller granularity than the hourly load forecasts in the effort to reduce the forecasting uncertainties.</p>
<p>On the generation side, fuel forecasting professionals must meet energy requirements while making allowance for the uncertainty on both the demand and the supply side.</p>
<p>This training course will also feature a guest speaker, who is a Ph.D candidate to provide insights into the most modern aspects of Artificial Intelligence in the context of load forecasting.</p>
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Training Objectives 

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<p><span>This course offers a comprehensive approach to all aspects of load forecasting:</span></p>
<ul>
<li><span>Gain a perspective of load forecasting from both operators in the generating plant and system operators.</span></li>
<li><span>Understand and review the advanced load forecasting concepts and forecasting methodologies</span></li>
<li><span>Learn the application of Artificial Neural Networks and Probabilistic Forecasting methods to manage forecasting uncertainties in short time frames</span></li>
<li><span>Appreciate market segmentation and econometric framework for long term forecasts</span></li>
<li><span>Find out the most recent practical application of load forecasting as examples from large power companies</span></li>
<li><span>Get access to recent industry reports and developments</span></li>
</ul>
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Target Audience 

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<ul>
<li><span>Energy load forecasting professionals from power plant and system operators</span></li>
<li><span>Energy planners and energy outlook forecasters and plant operators</span></li>
<li><span>Fuel procurement professionals</span></li>
<li><span>Planners and schedulers of thermal generating units</span></li>
</ul>
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Course Level 

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<li>Intermediate</li>
</ul>
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Trainer

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<p><span>Your expert course instructor is a Utility Executive with extensive global experience in power system operation and planning, energy markets, enterprise risk and regulatory oversight. She consults on energy markets integrating renewable resources from planning to operation. She led complex projects in operations and conducted long term planning studies to support planning and operational reliability standards. Specializing in Smart Grids, Operational flexibilities, Renewable generation, Reliability, Financial Engineering, Energy Markets and Power System Integration, she was recently engaged by the Inter-American Development Bank/MHI in Guyana. She was the Operations Expert in the regulatory assessment in Oman. She is a registered member of the Professional Engineers of Ontario, Canada. She is also a contributing member to the IEEE Standards Association, WG Blockchain P2418.5.</span></p>
<p><span>With over 25 years with Ontario Power Generation (Revenue $1.2 Billion CAD, I/S 16 GW), she served as Canadian representative in CIGRE, committee member in NSERC (Natural Sciences and Engineering Research Council of Canada), and Senior Member IEEE and Elsevier since the 90ties. Our key expert chaired international conferences, lectured on several continents, published a book on Reliability and Security of Nuclear Power Plants, contributed to IEEE and PMAPS and published in the Ontario Journal for Public Policy, Canada. She delivered seminars organized by the Power Engineering Society, IEEE plus seminars to power companies worldwide, including Oman, Thailand, Saudi Arabia, Malaysia, Indonesia, Portugal, South Africa, Japan, Romania, and Guyana.</span></p>
<p><span>Our Key expert delivered over 60 specialized seminars to executives and engineers from Canada, Europe, South and North America, Middle East, South East Asia and Japan. Few examples are:</span></p>
<ul>
<li><span>Modern Power System in Digital Utilities - The Energy Commission, Malaysia and utilities in the Middle East, GCCIA, June 2020</span></li>
<li><span>Assessment of OETC Control Centre, Oman, December 2019</span></li>
<li><span>Demand Side management, Load Forecasting in a Smart Grid, Oman, 2019</span></li>
<li><span>Renewable Resources in a Smart Grid (Malaysia, Thailand, Indonesia, GCCIA, Saudi Arabia)</span></li>
<li><span>The Modern Power System: Impact of the Power Electronics on the Power System</span></li>
<li><span>The Digital Utility, AI and Blockchain</span></li>
<li><span>Smart Grid and Reliability of Distribution Systems, Cyme, Montreal, Canada</span></li>
<li><span>Economic Dispatch in the context of an Energy Market (TNB, Sarawak Energy, Malaysia)</span></li>
<li><span>Energy Markets, Risk Assessment and Financial Management, PES, IEEE: Chicago, San Francisco, New York, Portugal, South Africa, Japan. Provided training at CEO and CRO level.</span></li>
<li><span>Enterprise Risk methodology, EDP, Portugal</span></li>
<li><span>Energy Markets: Saudi Electricity Company, Tenaga National Berhad, Malaysia</span></li>
<li><span>Reliability Centre Maintenance (South East Asia, Saudi Electricity Company, KSA)</span></li>
<li><span>EUSN, ENERGY &amp; UTILITIES SECTOR NETWORK, Government of Canada, 2016</span></li>
<li><span>Connected+, IOT, Toronto, Canada September 2016 and 2015</span></li>
<li><span>Smart Grid, Smart Home HomeConnect, Toronto, Canada November 2014</span></li>
<li><span>Wind Power: a Cautionary Tale, Ontario Centre for Public Policy, 2010</span></li>
</ul>
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POST TRAINING COACHING SUPPORT (OPTIONAL)

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<p>To further optimise your learning experience from our courses, we also offer individualized 'One to One' coaching support for 2 hours post training. We can help improve your competence in your chosen area of interest, based on your learning needs and available hours. This is a great opportunity to improve your capability and confidence in a particular area of expertise. It will be delivered over a secure video conference call by one of our senior trainers. They will work with you to create a tailor-made coaching program that will help you achieve your goals faster.<br />
Request for further information post training support and fees applicable</p>
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Accreditions And Affliations

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</section>

EnergyEdge - Training for a Sustainable Energy Future

Renewable Energy

Oil & Gas

Advanced Load Forecasting & Methodology

Team of 10, pp

Normal Fee, pp

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<section>
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<h2><strong>About this Virtual Instructor Led Training (VILT)</strong></h2>
<p><span>This 3 half-day Virtual Instructor Led Training (VILT) course highlights the impact of the introduction of renewable energy, digital technologies and new operational flexibility solutions in the electricity trading market. These advancements facilitate unique opportunities and challenges for cross border trading of electricity.</span></p>
<p><span>Most countries in Asia, have designed their own portfolio of climate actions with an accelerated penetration of renewable energy (or by importing renewable energy into their local grids). These changes are taking place at unprecedented speed and add further complexity to the operation of electricity trading markets, while presenting new opportunities.</span></p>
<p><span>The Asian market, can tap into its vast potential of solar, wind and geothermal energy sources. A global, unified vision is emerging to support each of countries' energy needs and decarbonization goals.</span></p>
<p><span>This VILT course will highlight priorities of each country to achieve its energy goals. The main operational flexibilities of each type of renewable resource are discussed in detail. The course also discusses the main components of Power Purchase Agreements and advancements in digitalization and how digital technologies can influence the energy market and cross border electricity trading.</span></p>
<p><strong><span>Key Takeaways:</span></strong></p>
<ol>
<li><span>New Energy Market Design</span></li>
<li><span>Cross Border Trading</span></li>
<li><span>PPAs Mechanisms and Examples of PPAs</span></li>
<li><span>The Increased Penetration of Renewable Resources in the Power Systems and How It Stimulates Cross Border Trading</span></li>
<li><span>How Digital Innovation Drives Energy Markets and Cross Border Trading</span></li>
</ol>
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Training Objectives 

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<p><span>Upon completion of this VILT course, participants will be able to:</span></p>
<ul>
<li><span>Be familiar with the global vision of One Sun, One World, One Grid</span></li>
<li><span>Understand the major trends reshaping the energy markets</span></li>
<li><span>Learn how innovative digital technologies change the energy markets</span></li>
<li><span>Understand why sustainable energy markets require a tighter coordination between transmission and distribution system operators</span></li>
<li><span>Engage with each other to design the energy market of the future</span></li>
</ul>
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Target Audience 

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<p><span>This VILT course will benefit <strong>policy makers and regulators from energy agencies, transmission companies and utilities as well as power system engineers and power system operators from control centre and ISO</strong>.</span></p>
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Training Methods 

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<p><span>The VILT will be delivered online in 3 half-day sessions comprising 4 hours per day, including time for lectures, discussion, quizzes and short classroom exercises.</span></p>
<p>Course Duration: 3 half-day sessions, 4 hours per session (12 hours in total).</p>
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Trainer

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<p>Your expert course leader <span>is a Utility Executive with extensive global experience in power system operation and planning, energy markets, enterprise risk and regulatory oversight. She consults on energy markets integrating renewable resources from planning to operation. She led complex projects in operations and conducted long term planning studies to support planning and operational reliability standards. Specializing in Smart Grids, Operational flexibilities, Renewable generation, Reliability, Financial Engineering, Energy Markets and Power System Integration, she was recently engaged by the Inter-American Development Bank/MHI in Guyana. She was the Operations Expert in the regulatory assessment in Oman. She is a registered member of the Professional Engineers of Ontario, Canada. She is also a contributing member to the IEEE Standards Association, WG Blockchain P2418.5.</span></p>
<p><span>With over 25 years with Ontario Power Generation (Revenue $1.2 Billion CAD, I/S 16 GW), she served as Canadian representative in CIGRE, committee member in NSERC (Natural Sciences and Engineering Research Council of Canada), and Senior Member IEEE and Elsevier since the 90ties. Our key expert chaired international conferences, lectured on several continents, published a book on Reliability and Security of Nuclear Power Plants, contributed to IEEE and PMAPS and published in the Ontario Journal for Public Policy, Canada. She delivered seminars organized by the Power Engineering Society, IEEE plus seminars to power companies worldwide, including Oman, Thailand, Saudi Arabia, Malaysia, Indonesia, Portugal, South Africa, Japan, Romania, and Guyana.</span></p>
<p><span>Our Key expert delivered over 60 specialized seminars to executives and engineers from Canada, Europe, South and North America, Middle East, South East Asia and Japan. Few examples are:</span></p>
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<li><span>Modern Power System in Digital Utilities - The Energy Commission, Malaysia and utilities in the Middle East, GCCIA, June 2020</span></li>
<li><span>Assessment of OETC Control Centre, Oman, December 2019</span></li>
<li><span>Demand Side management, Load Forecasting in a Smart Grid, Oman, 2019</span></li>
<li><span>Renewable Resources in a Smart Grid (Malaysia, Thailand, Indonesia, GCCIA, Saudi Arabia)</span></li>
<li><span>The Modern Power System: Impact of the Power Electronics on the Power System</span></li>
<li><span>The Digital Utility, AI and Blockchain</span></li>
<li><span>Smart Grid and Reliability of Distribution Systems, Cyme, Montreal, Canada</span></li>
<li><span>Economic Dispatch in the context of an Energy Market (TNB, Sarawak Energy, Malaysia)</span></li>
<li><span>Energy Markets, Risk Assessment and Financial Management, PES, IEEE: Chicago, San Francisco, New York, Portugal, South Africa, Japan. Provided training at CEO and CRO level.</span></li>
<li><span>Enterprise Risk methodology, EDP, Portugal</span></li>
<li><span>Energy Markets: Saudi Electricity Company, Tenaga National Berhad, Malaysia</span></li>
<li><span>Reliability Centre Maintenance (South East Asia, Saudi Electricity Company, KSA)</span></li>
<li><span>EUSN, ENERGY &amp; UTILITIES SECTOR NETWORK, Government of Canada, 2016</span></li>
<li><span>Connected+, IOT, Toronto, Canada September 2016 and 2015</span></li>
<li><span>Smart Grid, Smart Home HomeConnect, Toronto, Canada November 2014</span></li>
<li><span>Wind Power: a Cautionary Tale, Ontario Centre for Public Policy, 2010</span></li>
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POST TRAINING COACHING SUPPORT (OPTIONAL)

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<p>To further optimise your learning experience from our courses, we also offer individualized 'One to One' coaching support for 2 hours post training. We can help improve your competence in your chosen area of interest, based on your learning needs and available hours. This is a great opportunity to improve your capability and confidence in a particular area of expertise. It will be delivered over a secure video conference call by one of our senior trainers. They will work with you to create a tailor-made coaching program that will help you achieve your goals faster.<br />
Request for further information about post training coaching support and fees applicable for this.</p>
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Accreditions And Affliations

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</section>

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