Name: Restaurant Management
Price: 10.99 GBP
Availability: InStock

Delve into the fascinating world of apiculture with our comprehensive 'Beekeeping Diploma.' This course provides an intricate look at these industrious pollinators, starting with an enlightening session that paints the bee as a friend to mankind and the ecosystem. As learners progress, they will unearth the storied history of beekeeping, setting the context for modern practices and innovations. The journey continues with practical guidance on initiating one's own beekeeping venture, encompassing all requisite steps from hive establishment to the bountiful harvest of golden honey.
Learning Outcomes
<ul>
<li>Identify the characteristics and ecological significance of bees.</li>
<li>Recognize the historical evolution of beekeeping and its contemporary relevance.</li>
<li>Understand the comprehensive benefits of beekeeping, including environmental and commercial aspects.</li>
<li>Acquire knowledge of the necessary equipment and techniques for establishing and maintaining healthy hives.</li>
<li>Learn to proficiently manage bee health, address pest concerns, and effectively market hive products.</li>
</ul>
<h3>Why choose this Beekeeping Diploma?</h3>
<ul>
<li>Unlimited access to the course for a lifetime.</li>
<li>Opportunity to earn a certificate accredited by the CPD Quality Standards 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 Beekeeping Diploma 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>Who is this Beekeeping Diploma for?</h3>
<ul>
<li>Individuals passionate about wildlife conservation and sustainable practices.</li>
<li>Entrepreneurs interested in the honey production and bee-related product markets.</li>
<li>Agriculturists looking to enhance pollination in their crops through beekeeping.</li>
<li>Hobbyists seeking to cultivate beekeeping as a rewarding pastime.</li>
<li>Environmentalists eager to engage in biodiversity preservation and ecological balance.</li>
</ul>
<h3>Career path</h3>
<ul>
<li>Beekeeper - £10,000 to £30,000</li>
<li>Hive Product Sales Manager - £20,000 to £40,000</li>
<li>Agricultural Consultant - £25,000 to £50,000</li>
<li>Conservation Specialist - £18,000 to £35,000</li>
<li>Pollination Services Coordinator - £15,000 to £30,000</li>
<li>Beekeeping Equipment Supplier - £20,000 to £45,000</li>
</ul>
<h3>Prerequisites</h3>
This Beekeeping Diploma does not require you to have any prior qualifications or experience. You can just enrol and start learning.This Beekeeping Diploma 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.
<h3>Certification</h3>
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.<div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Beekeeping Diploma</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 01: Get Familiar with Bee, a Benignant Insect</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 02: Brief History of Beekeeping</td>
					<td> </td>
					<td> 00:10:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 03: Discover the Benefits of Beekeeping</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 04: Let's Start Keeping Bees</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 05: Essential Equipment for Beekeeping</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 06: Sourcing and Installing Bees</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 07: Taking Care of Your Hive</td>
					<td> </td>
					<td> 00:35:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 08: Golden Harvest</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 09: Pollination</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 10: Disease and Pest</td>
					<td> </td>
					<td> 00:40:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 11: Marketing Hive Product</td>
					<td> </td>
					<td> 00:25:00</td>
				</tr>
								<tr>
					<td colspan="4">Recommended Reading</td>
				</tr>
								<tr>
					<td></td>
					<td>Recommended Reading : Beekeeping Diploma</td>
					<td> </td>
					<td> 00:00:00</td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Mock Exam- Beekeeping Diploma</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Final Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Final Exam- Beekeeping Diploma</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
				</tbody></table></div>

			</div>

Studyhub UK

Beekeeping

Beekeeping Diploma

General Admission

<h3>Overview</h3>
Learn about Agricultural Science from industry experts and boost your professional skill. This Agricultural Science course will enhance your skill and make you ready for the job market. You'll get expert opinions about the best practices and problems of Agricultural Science. You'll also gain the skills of Agricultural Science to excel in your job and tips to master professional skills in no time. 
You'll be connected with the community of Agricultural Science professionals and gain first-hand experience of Agricultural Science problem-solving. The Agricultural Science is self-paced. You can complete your course and submit the written assignment in your suitable schedule. After completing the Agricultural Science, you'll be provided with a CPD accredited certificate which will boost your CV and help you get your dream job. 
This Agricultural Science will provide you with the latest information and updates of Agricultural Science. It will keep you one step ahead of others and increase your chances of growth.
<h3>Why buy this Agricultural Science?</h3>
<ol>
<li>Unlimited access to the course for forever</li>
<li>Digital Certificate, Transcript, student ID all included in the price</li>
<li>Absolutely no hidden fees</li>
<li>Directly receive CPD accredited qualifications after course completion</li>
<li>Receive one to one assistance on every weekday from professionals</li>
<li>Immediately receive the PDF certificate after passing</li>
<li>Receive the original copies of your certificate and transcript on the next working day</li>
<li>Easily learn the skills and knowledge from the comfort of your home</li>
</ol>
<h3>Certification</h3>
After studying the course materials of the Agricultural Science 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.
<h3>Who is this course for?</h3>
This Agricultural Science does not require you to have any prior qualifications or experience. You can just enrol and start learning. 
<h3>Prerequisites</h3>
This Agricultural Science 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.
<h3>Career path</h3>
As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This Agricultural Science is a great way for you to gain multiple skills from the comfort of your home.<div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 1: Introduction to Agricultural Science</td>
				</tr>
								<tr>
					<td></td>
					<td>Introduction to Agricultural Science</td>
					<td> </td>
					<td> 00:18:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 2: Horticulture and The Nursery Production</td>
				</tr>
								<tr>
					<td></td>
					<td>Horticulture and The Nursery Production</td>
					<td> </td>
					<td> 00:22:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 3: Plant Propagation</td>
				</tr>
								<tr>
					<td></td>
					<td>Plant Propagation</td>
					<td> </td>
					<td> 00:32:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 4: Soil Science</td>
				</tr>
								<tr>
					<td></td>
					<td>Soil Science</td>
					<td> </td>
					<td> 00:25:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 5: Plant Nutrition</td>
				</tr>
								<tr>
					<td></td>
					<td>Plant Nutrition</td>
					<td> </td>
					<td> 00:25:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 6: Controlling Plant Pests</td>
				</tr>
								<tr>
					<td></td>
					<td>Controlling Plant Pests</td>
					<td> </td>
					<td> 00:24:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 7: Weed Control</td>
				</tr>
								<tr>
					<td></td>
					<td>Weed Control</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 8: Home Gardening</td>
				</tr>
								<tr>
					<td></td>
					<td>Home Gardening</td>
					<td> </td>
					<td> 00:17:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 9: Ornamental Plants</td>
				</tr>
								<tr>
					<td></td>
					<td>Ornamental Plants</td>
					<td> </td>
					<td> 00:14:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 10: Cut Flowers</td>
				</tr>
								<tr>
					<td></td>
					<td>Cut Flowers</td>
					<td> </td>
					<td> 00:18:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 11: Permaculture</td>
				</tr>
								<tr>
					<td></td>
					<td>Permaculture</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 12: Aquaculture</td>
				</tr>
								<tr>
					<td></td>
					<td>Aquaculture</td>
					<td> </td>
					<td> 00:18:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 13: Animal Farming - Raising Beef Cattle</td>
				</tr>
								<tr>
					<td></td>
					<td>Animal Farming - Raising Beef Cattle</td>
					<td> </td>
					<td> 00:24:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 14: Animal Farming - Milking of Dairy Cattle</td>
				</tr>
								<tr>
					<td></td>
					<td>Animal Farming - Milking of Dairy Cattle</td>
					<td> </td>
					<td> 00:23:00</td>
				</tr>
								<tr>
					<td colspan="4">Assignment</td>
				</tr>
								<tr>
					<td></td>
					<td>Assignment - Agricultural Science</td>
					<td> </td>
					<td> 00:00:00</td>
				</tr>
				</tbody></table></div>

			</div>

Online Course Marketing

Agricultural Science

Professional Skills Course (PSC)

<h3>Overview</h3>
Uplift Your Career &amp; Skill Up to Your Dream Job - Learning Simplified From Home!
Kickstart your career &amp; boost your employability by helping you discover your skills, talents and interests with our special Food Health &amp; Safety Consultant Course. You'll create a pathway to your ideal job as this course is designed to uplift your career in the relevant industry. It provides professional training that employers are looking for in today's workplaces.
The Food Health &amp; Safety Consultant Course is one of the most prestigious training offered at StudyHub and is highly valued by employers for good reason. This Food Health &amp; Safety Consultant Course has been designed by industry experts to provide our learners with the best learning experience possible to increase their understanding of their chosen field.
This Food Health &amp; Safety Consultant Course, like every one of Study Hub's courses, is meticulously developed and well researched. Every one of the topics is divided into elementary modules, allowing our students to grasp each lesson quickly.
At StudyHub, we don't just offer courses; we also provide a valuable teaching process. When you buy a course from StudyHub, you get unlimited Lifetime access with 24/7 dedicated tutor support.
<h3>Why buy this Food Health &amp; Safety Consultant?</h3>
<ol>
<li>Unlimited access to the course for forever</li>
<li>Digital Certificate, Transcript, student ID all included in the price</li>
<li>Absolutely no hidden fees</li>
<li>Directly receive CPD accredited qualifications after course completion</li>
<li>Receive one to one assistance on every weekday from professionals</li>
<li>Immediately receive the PDF certificate after passing</li>
<li>Receive the original copies of your certificate and transcript on the next working day</li>
<li>Easily learn the skills and knowledge from the comfort of your home</li>
</ol>
<h3>Certification</h3>
After studying the course materials of the Food Health &amp; Safety Consultant 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.
<h3>Who is this course for?</h3>
This Food Health &amp; Safety Consultant course is ideal for
<ul>
<li>Students</li>
<li>Recent graduates</li>
<li>Job Seekers</li>
<li>Anyone interested in this topic</li>
<li>People already working in the relevant fields and want to polish their knowledge and skill.</li>
</ul>
<h3>Prerequisites</h3>
This Food Health &amp; Safety Consultant does not require you to have any prior qualifications or experience. You can just enrol and start learning.This Food Health &amp; Safety Consultant 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.
<h3>Career path</h3>
As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This Food Health &amp; Safety Consultant is a great way for you to gain multiple skills from the comfort of your home.<div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 01: Introduction to Food Safety and the Law</td>
				</tr>
								<tr>
					<td></td>
					<td>Introduction to Food Safety and the Law</td>
					<td> </td>
					<td> 00:35:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 02: Introduction to HACCP and Legislation</td>
				</tr>
								<tr>
					<td></td>
					<td>Introduction to HACCP and Legislation</td>
					<td> </td>
					<td> 00:22:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 03: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System</td>
				</tr>
								<tr>
					<td></td>
					<td>HACCP Prerequisites, Preliminary Steps and Creation of HACCP System</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 04: The Seven HACCP Principles Explained</td>
				</tr>
								<tr>
					<td></td>
					<td>The Seven HACCP Principles Explained</td>
					<td> </td>
					<td> 00:40:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 05: Food Poisoning and Control Measures</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Poisoning and Control Measures</td>
					<td> </td>
					<td> 00:24:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 06: Food Premises and Equipment: The Design and Construction</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Premises and Equipment: The Design and Construction</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 07: Waste Disposal, Cleaning and Disinfection</td>
				</tr>
								<tr>
					<td></td>
					<td>Waste Disposal, Cleaning and Disinfection</td>
					<td> </td>
					<td> 00:32:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 08: Pest Management</td>
				</tr>
								<tr>
					<td></td>
					<td>Pest Management</td>
					<td> </td>
					<td> 00:27:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 09: Food Spoilage and Food Storage</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Spoilage and Food Storage</td>
					<td> </td>
					<td> 00:38:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 10: Personal Hygiene</td>
				</tr>
								<tr>
					<td></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td> 00:25:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 11: Cleaning</td>
				</tr>
								<tr>
					<td></td>
					<td>Cleaning</td>
					<td> </td>
					<td> 00:27:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 12: Food Safety Training for the Staff</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Training for the Staff</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
				</tbody></table></div>

			</div>

Food Safety

Food & Hygiene

Health Coach Training

Trainers Course

Food Health & Safety Consultant

The 'Food Safety Level 3 Training' course provides comprehensive training on food safety, covering various aspects such as food safety introduction, legislation, management systems, microbiology, contamination hazards, personal hygiene, temperature control, and more. It also includes Level 2 HACCP training and mock and final exams to assess knowledge and competency.
<h3>Learning Outcomes:</h3>
<ol>
<li>Understand the fundamentals of food safety, including its importance and relevant legislation.</li>
<li>Develop skills in supervising and managing food safety practices in compliance with regulations and standards.</li>
<li>Gain knowledge of food safety management systems and tools, including HACCP, to prevent foodborne illnesses.</li>
<li>Identify and control contamination hazards, including microbiological, chemical, and physical contaminants.</li>
<li>Recognize the principles of HACCP and their application to create an effective food safety system.</li>
<li>Implement personal hygiene practices, proper temperature control, and food preservation techniques to ensure safe food handling.</li>
<li>Learn about waste disposal, cleaning, disinfection, and pest management to maintain food premises' hygiene.</li>
<li>Prepare for the mock and final exams to evaluate food safety awareness and supervision skills.</li>
</ol>
<h3>Why buy this Food Safety Level 3 Training?</h3>
<ol>
<li>Unlimited access to the course for forever</li>
<li>Digital Certificate, Transcript, student ID all included in the price</li>
<li>Absolutely no hidden fees</li>
<li>Directly receive CPD accredited qualifications after course completion</li>
<li>Receive one to one assistance on every weekday from professionals</li>
<li>Immediately receive the PDF certificate after passing</li>
<li>Receive the original copies of your certificate and transcript on the next working day</li>
<li>Easily learn the skills and knowledge from the comfort of your home</li>
</ol>
<h3>Certification</h3>
After studying the course materials of the Food Safety Level 3 Training you will be able to take the MCQ test that will assess your knowledge. 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.
<h3>Who is this course for?</h3>
This Food Safety Level 3 Training does not require you to have any prior qualifications or experience. You can just enrol and start learning. 
<h3>Prerequisites</h3>
This Food Safety Level 3 Training 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.
<h3>Career path</h3>
As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This Food Safety Level 3 Training is a great way for you to gain multiple skills from the comfort of your home.<div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Food Safety Level 3 Training</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety - Introduction</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Supervision of Food Safety</td>
					<td> </td>
					<td> 00:37:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Legislation</td>
					<td> </td>
					<td> 00:34:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Management Systems</td>
					<td> </td>
					<td> 00:44:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Management Tools</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Microbiology</td>
					<td> </td>
					<td> 00:28:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Contamination Hazards</td>
					<td> </td>
					<td> 00:28:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Controlling Contamination</td>
					<td> </td>
					<td> 00:39:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Bacterial Food Poisoning and Food-Borne Illness</td>
					<td> </td>
					<td> 00:32:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Non-bacterial Food Poisoning</td>
					<td> </td>
					<td> 00:32:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Food and Temperature Control</td>
					<td> </td>
					<td> 00:34:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Checking, Verifying and Recording Temperature</td>
					<td> </td>
					<td> 00:25:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Checking, Verifying and Recording Temperature</td>
					<td> </td>
					<td> 00:25:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Spoilage and Preservation</td>
					<td> </td>
					<td> 00:38:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Premises and Equipment The Design and Construction</td>
					<td> </td>
					<td> 00:35:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Waste Disposal, Cleaning and Disinfection</td>
					<td> </td>
					<td> 00:35:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Pest Management</td>
					<td> </td>
					<td> 00:29:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Training for the Staff</td>
					<td> </td>
					<td> 00:29:00</td>
				</tr>
								<tr>
					<td colspan="4">HACCP Training</td>
				</tr>
								<tr>
					<td></td>
					<td>Introduction to HACCP and Legislation</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Microbiological Hazards</td>
					<td> </td>
					<td> 00:45:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety: Allergenic, Chemical &amp; Physical Hazards</td>
					<td> </td>
					<td> 00:25:00</td>
				</tr>
								<tr>
					<td></td>
					<td>HACCP Prerequisites, Preliminary Steps and Creation of HACCP System</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td></td>
					<td>The Seven HACCP Principles Explained</td>
					<td> </td>
					<td> 00:40:00</td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Mock Exam - Food Safety Level 3 Training</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Fiinal Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Final Exam - Food Safety Level 3 Training</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
				</tbody></table></div>

			</div>

FA Level 1

Food Handling

HACCP

Food Safety Level 3 Training

Welcome to the Italian Cooking Course, a culinary journey that will transport you straight to the heart of Italy through its flavours and traditions. With a delectable curriculum spanning 16 modules, this course is your passport to mastering the art of Italian cuisine. Whether you're a novice in the kitchen or a seasoned chef looking to expand your repertoire, our course promises to ignite your culinary passion and elevate your cooking skills to new heights.
Throughout this course, you'll explore the secrets of Italian cuisine, starting with 'The Perfect Soffritto,' the essential base for countless Italian dishes. From there, you'll dive into the world of rich and vibrant sauces, including the famed 'Fresh Tomato Sauce' and the indulgent 'Carbonara Spaghetti.' As you progress, you'll master classics like 'Risotto with Saffron' and 'Meatballs with Cherry Tomato Sauce,' while also exploring regional gems like 'Milanese Steak' and 'Caponata.' By the time you complete the course, you'll have the expertise to create mouthwatering seafood dishes like 'Swordfish with Veggies and Tomato Sauce' and 'Filet of Fish in Foil with Herbs and Potatoes.'
<h4>Learning Outcomes:</h4>
<ol>
<li>Develop a deep understanding of the Italian culinary foundation, including the art of creating the perfect soffritto.</li>
<li>Master the preparation of a variety of traditional Italian sauces, from the simplicity of Fresh Tomato Sauce to the complexity of Pesto and Carbonara.</li>
<li>Acquire the skills to craft iconic Italian pasta dishes, such as Linguine with Fresh Clams and Spaghetti with Seafood and Shellfish.</li>
<li>Explore the diverse world of Italian flavors, from the hearty Milanese Steak to the colorful Caponata.</li>
<li>Gain confidence in handling seafood and creating exquisite dishes like Baked Whole Fish in Crust Salt and Swordfish with Veggies.</li>
</ol>
<h3>Why buy this Italian Cooking Course?</h3>
<ol>
<li>Unlimited access to the course for a lifetime.</li>
<li>Opportunity to earn a certificate accredited by the CPD Quality Standards 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 Italian Cooking Course 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>
</ol>
<h3>Who is this Italian Cooking Course for?</h3>
<ul>
<li>Cooking Enthusiasts: Whether you're a beginner or an amateur chef, this course is designed to cater to your love for Italian cuisine.</li>
<li>Home Cooks: If you enjoy preparing delicious meals for your family and friends, this course will equip you with the skills to impress with Italian flavors.</li>
<li>Culinary Students: Aspiring chefs and culinary students can benefit from this course by adding an array of Italian recipes to their repertoire.</li>
<li>Foodies: If you're passionate about food and exploring new culinary horizons, this course is a gastronomic adventure waiting for you.</li>
<li>Italian Cuisine Lovers: For those who have a special place in their hearts for Italian food, this course is a must to experience the true essence of Italy.</li>
</ul>
<h3>Career path</h3>
<ul>
<li>Commis Chef: £18,000 - £22,000 per year</li>
<li>Chef de Partie: £22,000 - £27,000 per year</li>
<li>Sous Chef: £27,000 - £35,000 per year</li>
<li>Head Chef: £35,000 - £45,000 per year</li>
<li>Private Chef (Personal Chef): £25,000 - £50,000 per year</li>
<li>Food Blogger/Culinary Content Creator: Variable income, depending on audience and endorsements.</li>
</ul>
<h3>Prerequisites</h3>
This Italian Cooking Course does not require you to have any prior qualifications or experience. You can just enrol and start learning.This Italian Cooking 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.
<h3>Certification</h3>
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.<div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Italian Cooking Course for Beginners</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 1- The Perfect Soffritto</td>
					<td> </td>
					<td> 00:00:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 2- Fresh Tomato Sauce</td>
					<td> </td>
					<td> 00:08:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 3- Spaghetti with Fresh Tomato Sauce and Basil</td>
					<td> </td>
					<td> 00:04:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 4- Carbonara Spaghetti</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 5- The Original Pesto Sauce</td>
					<td> </td>
					<td> 00:04:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 6- Risotto with Saffron</td>
					<td> </td>
					<td> 00:08:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 7- Roasted and Baked Potatoes</td>
					<td> </td>
					<td> 00:02:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 8- Meatballs with Cherry Tomato Sauce</td>
					<td> </td>
					<td> 00:06:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 9- Milanese Steak</td>
					<td> </td>
					<td> 00:06:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 10- Caponata</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 11- Linguine with Fresh Clams</td>
					<td> </td>
					<td> 00:06:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 12- Spaghetti with Seafood and Shellfish</td>
					<td> </td>
					<td> 00:09:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 13- Octopus and Potato Salad</td>
					<td> </td>
					<td> 00:04:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 14- Baked Whole Fish in Crust Salt</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 15- Swordfish with Veggies and Tomato Sauce</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 16- Filet of Fish in Foil with Herbs and Potatoes</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td colspan="4">Assignment</td>
				</tr>
								<tr>
					<td></td>
					<td>Assignment - Italian Cooking Course</td>
					<td> </td>
					<td> 00:00:00</td>
				</tr>
				</tbody></table></div>

			</div>

Spanish Cooking

Italian Cooking

French Cooking

Cooking

Cookery

Culinary

Italian Cooking Course

The 'Food Safety Level 3 and Hazards Control Training' course is designed to provide participants with a comprehensive understanding of food safety principles and hazard control measures. It covers topics such as pest control, cleaning and disinfection, hazard analysis, critical control points (HACCP), and the role of supervisors in ensuring food safety. The course emphasizes the importance of documentation and compliance with food safety laws.
<h3>Learning Outcomes:</h3>
<ol>
<li>Understand the significance of food safety and its impact on public health and consumer confidence.</li>
<li>Identify and control various hazards in food, including physical, allergenic, chemical, and microbiological contaminants.</li>
<li>Learn the principles of Hazard Analysis and Critical Control Points (HACCP) to prevent foodborne illnesses and ensure safe food handling practices.</li>
<li>Implement monitoring, corrective actions, and verification procedures to maintain the safety of critical control points in food preparation.</li>
<li>Recognize the supervisor's role in ensuring food safety and enforcing proper hygiene and control measures in food establishments.</li>
<li>Familiarize with food safety laws and regulations and the importance of maintaining accurate documentation to comply with legal requirements.</li>
<li>Review and summarize the course content to reinforce understanding and knowledge of food safety and hazards control principles.</li>
</ol>
<h3>Why buy this Food Safety Level 3 and Hazards Control Training?</h3>
<ol>
<li>Unlimited access to the course for forever</li>
<li>Digital Certificate, Transcript, student ID all included in the price</li>
<li>Absolutely no hidden fees</li>
<li>Directly receive CPD accredited qualifications after course completion</li>
<li>Receive one to one assistance on every weekday from professionals</li>
<li>Immediately receive the PDF certificate after passing</li>
<li>Receive the original copies of your certificate and transcript on the next working day</li>
<li>Easily learn the skills and knowledge from the comfort of your home</li>
</ol>
<h3>Certification</h3>
After studying the course materials of the Food Safety Level 3 and Hazards Control Training you will be able to take the MCQ test that will assess your knowledge. 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.
<h3>Who is this course for?</h3>
This Food Safety Level 3 and Hazards Control Training does not require you to have any prior qualifications or experience. You can just enrol and start learning. 
<h3>Prerequisites</h3>
This Food Safety Level 3 and Hazards Control Training 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.
<h3>Career path</h3>
As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This Food Safety Level 3 and Hazards Control Training is a great way for you to gain multiple skills from the comfort of your home.<div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Prologue: The importance of food safety</td>
				</tr>
								<tr>
					<td></td>
					<td>Prologue: The importance of food safety</td>
					<td> </td>
					<td> 00:02:00</td>
				</tr>
								<tr>
					<td colspan="4">Introduction</td>
				</tr>
								<tr>
					<td></td>
					<td>Introduction</td>
					<td> </td>
					<td> 00:03:00</td>
				</tr>
								<tr>
					<td colspan="4">Prerequisites</td>
				</tr>
								<tr>
					<td></td>
					<td>Pest Control</td>
					<td> </td>
					<td> 00:12:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Structure and equipment</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Cleaning and disinfection</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td colspan="4">Flow Diagrams</td>
				</tr>
								<tr>
					<td></td>
					<td>Flow Diagrams</td>
					<td> </td>
					<td> 00:03:00</td>
				</tr>
								<tr>
					<td colspan="4">Hazard Analysis and Critical Control Points: an introduction</td>
				</tr>
								<tr>
					<td></td>
					<td>Introduction to HACCP</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td colspan="4">Principle 1. Identify Hazards and Controls</td>
				</tr>
								<tr>
					<td></td>
					<td>Physical, allergenic and chemical contamination</td>
					<td> </td>
					<td> 00:06:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Microbiological contamination</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Microbiological Multiplication</td>
					<td> </td>
					<td> 00:08:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Microbiological survival</td>
					<td> </td>
					<td> 00:03:00</td>
				</tr>
								<tr>
					<td colspan="4">Principle 2: Identify Critical Control Points</td>
				</tr>
								<tr>
					<td></td>
					<td>Identify Critical Control Points</td>
					<td> </td>
					<td> 00:03:00</td>
				</tr>
								<tr>
					<td colspan="4">Principle 3: Establish critical limits</td>
				</tr>
								<tr>
					<td></td>
					<td>Establish critical limits</td>
					<td> </td>
					<td> 00:05:00</td>
				</tr>
								<tr>
					<td colspan="4">Principle 4: Implement monitoring of CCP's</td>
				</tr>
								<tr>
					<td></td>
					<td>Principle 4: Implement monitoring of CCP's</td>
					<td> </td>
					<td> 00:02:00</td>
				</tr>
								<tr>
					<td colspan="4">Principle 5: Establish corrective actions</td>
				</tr>
								<tr>
					<td></td>
					<td>Principle 5: Establish corrective actions</td>
					<td> </td>
					<td> 00:02:00</td>
				</tr>
								<tr>
					<td colspan="4">Principle 6: Verification</td>
				</tr>
								<tr>
					<td></td>
					<td>An introduction to verification</td>
					<td> </td>
					<td> 00:02:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Verification: Monitoring complaints (food poisoning)</td>
					<td> </td>
					<td> 00:07:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Verification: Internal Audits</td>
					<td> </td>
					<td> 00:10:00</td>
				</tr>
								<tr>
					<td colspan="4">Principle 7: Documentation</td>
				</tr>
								<tr>
					<td></td>
					<td>Principle 7: Documentation</td>
					<td> </td>
					<td> 00:02:00</td>
				</tr>
								<tr>
					<td colspan="4">The Supervisors Role in Food Safety</td>
				</tr>
								<tr>
					<td></td>
					<td>The Supervisors Role in Food Safety</td>
					<td> </td>
					<td> 00:01:00</td>
				</tr>
								<tr>
					<td colspan="4">Food Safety Law</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Law</td>
					<td> </td>
					<td> 00:08:00</td>
				</tr>
								<tr>
					<td colspan="4">Course Summary and revision</td>
				</tr>
								<tr>
					<td></td>
					<td>Course summary and revision</td>
					<td> </td>
					<td> 00:17:00</td>
				</tr>
				</tbody></table></div>

			</div>

COSHH (Control of Substances Hazardous to Health)

Food Safety Level 3 and Hazards Control Training

How do plants photosynthesise? What is the science behind different plants? The Horticulture answers these fundamental questions, and more!
The Horticulture is ideal for anyone looking to work in the field of horticulture. It covers basic botany as well as the fundamentals of plant nutrition. In this course, you'll gain the practical and theoretical knowledge you need to fast track your career and become an expert in plant breeding.
The Horticulture has been designed by experts in the industry to provide learners with the most comprehensive learning experience. Learn from the experts and certify your skills! 
<h3>Why buy this Horticulture?</h3>
<ol>
<li>Unlimited access to the course for forever</li>
<li>Digital Certificate, Transcript, student ID all included in the price</li>
<li>Absolutely no hidden fees</li>
<li>Directly receive CPD accredited qualifications after course completion</li>
<li>Receive one to one assistance on every weekday from professionals</li>
<li>Immediately receive the PDF certificate after passing</li>
<li>Receive the original copies of your certificate and transcript on the next working day</li>
<li>Easily learn the skills and knowledge from the comfort of your home</li>
</ol>
<h3>Certification</h3>
After studying the course materials of the Horticulture you will be able to take the MCQ test that will assess your knowledge. 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.
<h3>Who is this course for?</h3>
This Horticulture does not require you to have any prior qualifications or experience. You can just enrol and start learning. 
<h3>Prerequisites</h3>
This Horticulture 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.
<h3>Career path</h3>
As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This Horticulture is a great way for you to gain multiple skills from the comfort of your home.<div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 01: Basic Botany</td>
				</tr>
								<tr>
					<td></td>
					<td>Basic Botany</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 02: Plant Classification</td>
				</tr>
								<tr>
					<td></td>
					<td>Plant Classification</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 03: Soil Science</td>
				</tr>
								<tr>
					<td></td>
					<td>Soil Science</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 04: Plant Nutrition Requirements</td>
				</tr>
								<tr>
					<td></td>
					<td>Plant Nutrition Requirements</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 05: Plant Pests and Diseases</td>
				</tr>
								<tr>
					<td></td>
					<td>Plant Pests, Diseases &amp; Problems</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 06: Basic Concepts of Organic Gardening</td>
				</tr>
								<tr>
					<td></td>
					<td>Basic Concepts of Organic Gardening</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 07: Weed Control</td>
				</tr>
								<tr>
					<td></td>
					<td>Weed Control</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 08: Plant Propagation</td>
				</tr>
								<tr>
					<td></td>
					<td>Plant Propagation</td>
					<td> </td>
					<td> 02:00:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 09: Amenity Horticulture, Plant Selection and Native Plants</td>
				</tr>
								<tr>
					<td></td>
					<td>Amenity Horticulture, Plant Selection and Native Plants</td>
					<td> </td>
					<td> 01:00:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 10: Exotic Plants</td>
				</tr>
								<tr>
					<td></td>
					<td>Exotic Plants</td>
					<td> </td>
					<td> 00:35:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 11: Indoor Plants</td>
				</tr>
								<tr>
					<td></td>
					<td>Indoor Plants</td>
					<td> </td>
					<td> 00:45:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 12: Lawns</td>
				</tr>
								<tr>
					<td></td>
					<td>Lawns</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 13: Planting and Plant Care</td>
				</tr>
								<tr>
					<td></td>
					<td>Planting and Plant Care</td>
					<td> </td>
					<td> 00:10:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 14: Plant Nodes and Indigenous Plants</td>
				</tr>
								<tr>
					<td></td>
					<td>Plant Nodes and Indigenous Plants</td>
					<td> </td>
					<td> 00:21:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 15: Plant Protection, Landscaping and Garden Design</td>
				</tr>
								<tr>
					<td></td>
					<td>Plant Protection, Landscaping and Garden Design</td>
					<td> </td>
					<td> 00:23:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 16: Ornamental Horticulture</td>
				</tr>
								<tr>
					<td></td>
					<td>Ornamental Horticulture</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 17: Permaculture</td>
				</tr>
								<tr>
					<td></td>
					<td>Permaculture</td>
					<td> </td>
					<td> 00:16:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 18: Arboriculture</td>
				</tr>
								<tr>
					<td></td>
					<td>Arboriculture</td>
					<td> </td>
					<td> 00:11:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 19: Horticulture Statistics</td>
				</tr>
								<tr>
					<td></td>
					<td>Horticulture Statistics</td>
					<td> </td>
					<td> 00:33:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 20: Results from the 2018 Seasonal Labour in Horticulture End of Year</td>
				</tr>
								<tr>
					<td></td>
					<td>Results from the 2018 Seasonal Labour in Horticulture End of Year</td>
					<td> </td>
					<td> 00:35:00</td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Mock Exam - Horticulture</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Final Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Final Exam - Horticulture</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
				</tbody></table></div>

			</div>

Herbology

Horticultural

Floristry

Gardening

Horticulture

Health Sciences Courses (HSC)

Dive deep into the multifaceted world of food safety with our 'Supervising Food Safety in Catering Level 3' course. Journey through crucial topics, from the basics of food safety to navigating the challenges of running a food business during COVID-19. Our comprehensive modules touch on pertinent issues such as microbiology, contamination control, and the intricacies of food safety legislation. Whether you're a budding chef or an entrepreneur in the catering sector, mastering these areas will enhance your expertise, ensuring that every dish not only tantalises the taste buds but is also served with the utmost safety.
Learning Outcomes
<ul>
<li>Understand the fundamentals of food safety and its significance in catering.</li>
<li>Grasp the essentials of food safety legislation and management systems.</li>
<li>Recognise and manage potential contamination hazards and their controls.</li>
<li>Implement effective personal hygiene practices and temperature controls in food preparation.</li>
<li>Strategically design food premises and manage waste, ensuring optimal safety and hygiene.</li>
</ul>
<h3>Why buy this Supervising Food Safety in Catering Level 3 course?</h3>
<ol>
<li>Unlimited access to the course for forever</li>
<li>Digital Certificate, Transcript, student ID all included in the price</li>
<li>Absolutely no hidden fees</li>
<li>Directly receive CPD accredited qualifications after course completion</li>
<li>Receive one to one assistance on every weekday from professionals</li>
<li>Immediately receive the PDF certificate after passing</li>
<li>Receive the original copies of your certificate and transcript on the next working day</li>
<li>Easily learn the skills and knowledge from the comfort of your home</li>
</ol>
<h3>Certification</h3>
After studying the course materials of the Supervising Food Safety in Catering Level 3 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.
<h3>Who is this Supervising Food Safety in Catering Level 3 course for?</h3>
<ul>
<li>Aspiring chefs eager to uphold the highest safety standards in their culinary creations.</li>
<li>Entrepreneurs aiming to launch or manage successful catering businesses.</li>
<li>Managers in the food industry seeking to enhance their knowledge of safety regulations.</li>
<li>Staff in catering establishments striving for continuous professional development.</li>
<li>Individuals curious about food safety and its impact on public health.</li>
</ul>
<h3>Prerequisites</h3>
This Supervising Food Safety in Catering Level 3 does not require you to have any prior qualifications or experience. You can just enrol and start learning.This Supervising Food Safety in Catering Level 3 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.
<h3>Career path</h3>
<ul>
<li>Chef - £20,000 - £35,000 annually</li>
<li>Catering Manager - £25,000 - £40,000 annually</li>
<li>Food Safety Auditor - £30,000 - £50,000 annually</li>
<li>Restaurant Owner - Earnings vary based on success, typically £30,000 - £100,000+ annually</li>
<li>Food Safety Officer - £28,000 - £45,000 annually</li>
<li>Hygiene Manager - £27,000 - £42,000 annually</li>
</ul><div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 01: Food Safety - An Introduction</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety - Introduction</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 02: Supervision of Food Safety</td>
				</tr>
								<tr>
					<td></td>
					<td>Supervision of Food Safety</td>
					<td> </td>
					<td> 00:37:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 03: Food Safety Legislation</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Legislation</td>
					<td> </td>
					<td> 00:34:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 04: Food Safety Management System</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Management Systems</td>
					<td> </td>
					<td> 00:44:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 05: Food Safety Management Tools</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Management Tools</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 06: Microbiology</td>
				</tr>
								<tr>
					<td></td>
					<td>Microbiology</td>
					<td> </td>
					<td> 00:28:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 07: Contamination Hazards</td>
				</tr>
								<tr>
					<td></td>
					<td>Contamination Hazards</td>
					<td> </td>
					<td> 00:28:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 08: Controlling Contamination</td>
				</tr>
								<tr>
					<td></td>
					<td>Controlling Contamination</td>
					<td> </td>
					<td> 00:39:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 09: Food Poisoning (Bacterial) and Food-Borne Illness</td>
				</tr>
								<tr>
					<td></td>
					<td>Bacterial Food Poisoning and Food-Borne Illness</td>
					<td> </td>
					<td> 00:32:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 10: Food Poisoning (Non-Bacterial)</td>
				</tr>
								<tr>
					<td></td>
					<td>Non-bacterial Food Poisoning</td>
					<td> </td>
					<td> 00:32:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 11: Personal Hygiene</td>
				</tr>
								<tr>
					<td></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 12: Food and Temperature Control</td>
				</tr>
								<tr>
					<td></td>
					<td>Food and Temperature Control</td>
					<td> </td>
					<td> 00:34:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 13: Checking, Verifying and Recording Temperature</td>
				</tr>
								<tr>
					<td></td>
					<td>Checking, Verifying and Recording Temperature</td>
					<td> </td>
					<td> 00:25:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 14: Food Spoilage and Preservation</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Spoilage and Preservation</td>
					<td> </td>
					<td> 00:38:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 15: Food Premises and Equipment: The Design and Construction</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Premises and Equipment The Design and Construction</td>
					<td> </td>
					<td> 00:35:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 16: Waste Disposal, Cleaning and Disinfection</td>
				</tr>
								<tr>
					<td></td>
					<td>Waste Disposal, Cleaning and Disinfection</td>
					<td> </td>
					<td> 00:35:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 17: Pest Management</td>
				</tr>
								<tr>
					<td></td>
					<td>Pest Management</td>
					<td> </td>
					<td> 00:29:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 18: Food Safety Training for the Staff</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Training for the Staff</td>
					<td> </td>
					<td> 00:29:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 19: Reopening and Adapting Your Food Business During COVID-19</td>
				</tr>
								<tr>
					<td></td>
					<td>Reopening and Adapting Your Food Business During COVID-19</td>
					<td> </td>
					<td> 00:11:00</td>
				</tr>
				</tbody></table></div>

			</div>

Catering Management

Hospitality & Catering

Catering

Supervising Food Safety in Catering Level 3

The 'Diploma in Floristry and Flower Arrangement Training Courses' provides comprehensive knowledge and skills related to floristry, flower arrangement, and the art of creating beautiful floral designs. From understanding the significance of flower colors and symbolism to learning different floral arrangements and their preparation, this course equips learners with the expertise required to thrive in the florist sector.
<h3>Learning Outcomes:</h3>
<ol>
<li>Understand the fundamentals of floristry and the role of a florist in the industry.</li>
<li>Recognize the symbolism and meanings associated with various flower colors.</li>
<li>Identify different flowers and their meanings, and how to care for potted plants and cut flowers.</li>
<li>Gain knowledge about plant diseases, common cultural disorders, and pests affecting roses.</li>
<li>Explore the principles and techniques of floral arrangement design.</li>
<li>Learn about various types of greenery and the significance of foliage in arrangements.</li>
<li>Discover popular floral arrangement styles and their preparation process.</li>
<li>Acquire practical skills in making floral arrangements, including container preparation.</li>
<li>Master the art of creating corsages, boutonnieres, wedding bouquets, and funeral flowers.</li>
<li>Familiarize yourself with the significance and preparation of funeral wreaths.</li>
<li>Gain insights into the challenges and strategies to survive and excel in the florist sector.</li>
</ol>
<h3>Why buy this Diploma in Floristry and Flower Arrangement Training Courses?</h3>
<ol>
<li>Unlimited access to the course for forever</li>
<li>Digital Certificate, Transcript, student ID all included in the price</li>
<li>Absolutely no hidden fees</li>
<li>Directly receive CPD accredited qualifications after course completion</li>
<li>Receive one to one assistance on every weekday from professionals</li>
<li>Immediately receive the PDF certificate after passing</li>
<li>Receive the original copies of your certificate and transcript on the next working day</li>
<li>Easily learn the skills and knowledge from the comfort of your home</li>
</ol>
<h3>Certification</h3>
After studying the course materials of the Diploma in Floristry and Flower Arrangement Training Courses 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.
<h3>Who is this course for?</h3>
This Diploma in Floristry and Flower Arrangement Training Courses course is ideal for
<ul>
<li>Students</li>
<li>Recent graduates</li>
<li>Job Seekers</li>
<li>Anyone interested in this topic</li>
<li>People already working in the relevant fields and want to polish their knowledge and skill.</li>
</ul>
<h3>Prerequisites</h3>
This Diploma in Floristry and Flower Arrangement Training Courses does not require you to have any prior qualifications or experience. You can just enrol and start learning.This Diploma in Floristry and Flower Arrangement Training Courses 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.
<h3>Career path</h3>
As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This Diploma in Floristry and Flower Arrangement Training Courses is a great way for you to gain multiple skills from the comfort of your home.<div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Floristry and Flower Arrangement</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 01: Introduction to Floristry</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 02: The Florist</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 03: Flower Colors &amp; Symbolism</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 04: Different Flowers and Their Meaning</td>
					<td> </td>
					<td> 01:00:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 05: Potted Plant Care</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 06: Cut Flowers</td>
					<td> </td>
					<td> 01:00:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 07: Plant Diseases</td>
					<td> </td>
					<td> 01:00:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 08: Common Cultural Disorders</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 09: Insects and Pests of Roses</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 10: Garden Care to Prevent Diseases</td>
					<td> </td>
					<td> 01:00:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 11: Principles of Floral Arrangement</td>
					<td> </td>
					<td> 01:00:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 12: Floral Design</td>
					<td> </td>
					<td> 01:00:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 13: Types of Greenery</td>
					<td> </td>
					<td> 01:00:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 14: Role of Foliage in Arrangements</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 15: Popular Styles and Arrangements</td>
					<td> </td>
					<td> 01:00:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 16: Making Floral Arrangements</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 17: Container Preparation</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 18: Corsage &amp; Boutonniere</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 19: Wedding Bouquet</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 20: Funeral Flowers &amp; Meanings</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 21: Funeral Wreath</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td></td>
					<td>Module 22: Surviving in Florist Sector</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Mock Exam - Diploma in Floristry and Flower Arrangement Training Courses</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Final Exam</td>
				</tr>
								<tr>
					<td></td>
					<td>Final Exam - Diploma in Floristry and Flower Arrangement Training Courses</td>
					<td> </td>
					<td> 00:20:00</td>
				</tr>
								<tr>
					<td colspan="4">Assignment</td>
				</tr>
								<tr>
					<td></td>
					<td>Assignment - Diploma in Floristry and Flower Arrangement Training Courses</td>
					<td> </td>
					<td> 00:00:00</td>
				</tr>
				</tbody></table></div>

			</div>

Diploma in Professional Studies (DPS)

Flower Arrangement

Florist

Diploma in Floristry and Flower Arrangement Training Courses

<div>
						<div>
				<div>
									<section>
						<div>
							<div>
					<div>
			<div>
							<div>
						<div>
				<div>
								<div>
				Immerse yourself in the world of hospitality with a focus on restaurant management. This course takes you through an extensive journey from understanding the hospitality industry to mastering the intricacies of restaurant leadership and food safety management. Explore the roles of front office and food and beverage operations, as well as the critical aspects of food safety legislation, contamination control, and hygiene practices. Equip yourself with the skills to ensure food safety and manage a restaurant's operations effectively. Learning Outcomes:<ul><li>Gain insights into hospitality management and the hotel industry.</li><li>Develop a deep understanding of restaurant industry dynamics.</li><li>Acquire skills in restaurant leadership and effective management.</li><li>Learn the processes of selection, recruitment, and training in hospitality.</li><li>Master front office operations and food and beverage management.</li><li>Explore food safety principles, legislation, and management systems.</li><li>Understand contamination hazards and methods for control.</li><li>Gain knowledge about food-borne illnesses, hygiene, and premises design.</li></ul> Why buy this Restaurant Management? <ul><li>Unlimited access to the course for forever</li><li>Digital Certificate, Transcript, student ID all included in the price</li><li>Absolutely no hidden fees</li><li>Directly receive CPD accredited qualifications after course completion</li><li>Receive one to one assistance on every weekday from professionals</li><li>Immediately receive the PDF certificate after passing</li><li>Receive the original copies of your certificate and transcript on the next working day</li><li>Easily learn the skills and knowledge from the comfort of your home</li></ul> CertificationAfter studying the course materials of the Restaurant Management you will be able to take the MCQ test that will assess your knowledge. 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. Who is this course for?This Restaurant Management course is ideal for<ul><li>Aspiring restaurant managers seeking comprehensive training.</li><li>Hospitality professionals transitioning to restaurant management.</li><li>Individuals interested in the food and beverage sector.</li><li>Current restaurant staff looking to advance in their careers.</li></ul> PrerequisitesThis Restaurant Management 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. Career path<ul><li>Restaurant Manager - Average Earnings: £25,000 - £40,000 per year.</li><li>Food and Beverage Manager - Average Earnings: £25,000 - £40,000 per year.</li><li>Hospitality Manager - Average Earnings: £30,000 - £45,000 per year.</li><li>Hotel Operations Manager - Average Earnings: £35,000 - £55,000 per year.</li><li>Catering Manager - Average Earnings: £25,000 - £40,000 per year.</li></ul>					</div>
						</div>
				</div>
						</div>
					</div>
		</div>
								</div>
					</div>
		</section>
									</div>
			</div>
					</div><div>
				<h3>
	Course Curriculum
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 01: Introduction to Hospitality Management</td>
				</tr>
								<tr>
					<td></td>
					<td>Introduction to Hospitality Management</td>
					<td> </td>
					<td> 00:21:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 02: An Overview of Hotel Industry</td>
				</tr>
								<tr>
					<td></td>
					<td>An Overview of Hotel Industry</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 03: Restaurant Industry</td>
				</tr>
								<tr>
					<td></td>
					<td>Restaurant Industry</td>
					<td> </td>
					<td> 00:32:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 04: Restaurant Leadership and Management</td>
				</tr>
								<tr>
					<td></td>
					<td>Restaurant Leadership and Management</td>
					<td> </td>
					<td> 00:22:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 05: The Process of Selection and Recruitment in Hospitality Industry</td>
				</tr>
								<tr>
					<td></td>
					<td>The Process of Selection and Recruitment in Hospitality Industry</td>
					<td> </td>
					<td> 00:18:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 06: The Process of Development and Training in Hospitality Industry</td>
				</tr>
								<tr>
					<td></td>
					<td>The Process of Development and Training in Hospitality Industry</td>
					<td> </td>
					<td> 00:21:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 07: Management of Front Office Operations</td>
				</tr>
								<tr>
					<td></td>
					<td>Management of Front Office Operations</td>
					<td> </td>
					<td> 00:16:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 08: Management of Food and Beverage Operations</td>
				</tr>
								<tr>
					<td></td>
					<td>Management of Food and Beverage Operations</td>
					<td> </td>
					<td> 00:17:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 09: Food Safety - An Introduction</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety - An Introduction</td>
					<td> </td>
					<td> 00:26:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 10: Supervision of Food Safety</td>
				</tr>
								<tr>
					<td></td>
					<td>Supervision of Food Safety</td>
					<td> </td>
					<td> 00:34:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 11: Food Safety Legislation</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Legislation</td>
					<td> </td>
					<td> 00:31:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 12: Food Safety Management System</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Management System</td>
					<td> </td>
					<td> 00:41:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 13: Food Safety Management Tools</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Management Tools</td>
					<td> </td>
					<td> 00:27:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 14: Contamination Hazards</td>
				</tr>
								<tr>
					<td></td>
					<td>Contamination Hazards</td>
					<td> </td>
					<td> 00:26:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 15: Controlling Contamination</td>
				</tr>
								<tr>
					<td></td>
					<td>Controlling Contamination</td>
					<td> </td>
					<td> 00:36:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 16: Food Poisoning (Bacterial) and Food-Borne Illness</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Poisoning (Bacterial) and Food-Borne Illness</td>
					<td> </td>
					<td> 00:29:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 17: Food Poisoning (Non-Bacterial)</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Poisoning (Non-Bacterial)</td>
					<td> </td>
					<td> 00:29:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 18: Personal Hygiene</td>
				</tr>
								<tr>
					<td></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td> 00:27:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 19: Food Premises and Equipment: The Design and Construction</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Premises and Equipment: The Design and Construction</td>
					<td> </td>
					<td> 00:30:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 20: Pest Management</td>
				</tr>
								<tr>
					<td></td>
					<td>Pest Management</td>
					<td> </td>
					<td> 00:26:00</td>
				</tr>
								<tr>
					<td colspan="4">Module 21: Food Safety Training for the Staff</td>
				</tr>
								<tr>
					<td></td>
					<td>Food Safety Training for the Staff</td>
					<td> </td>
					<td> 00:15:00</td>
				</tr>
								<tr>
					<td colspan="4">Assignment </td>
				</tr>
								<tr>
					<td></td>
					<td>Assignment - Restaurant Management</td>
					<td> </td>
					<td> 00:00:00</td>
				</tr>
				</tbody></table></div>

			</div>

Hospitality Management

Hotel Management

Restaurant Management

Hospitality & Tourism

Specializing in sports performance training with NASM will help enhance not only your clients&rsquo; performance but also your earning potential.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.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. Pre-requisites:Although it is not required, it is recommended that candidates have at least one of the following credentials:NASM-CPT certificationCertified Sports Nutrition CoachCertified Massage TherapistNCCA, NBFE or DETC Accredited Health/Fitness Certification4-Year College DegreeREPs Level 3 or higher (int&rsquo;l) What You Will Learn: Section 1:&nbsp;Anatomy and Physiology for SportChapter 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&nbsp;integrated sports performance training.Section 2:&nbsp;Sport Performance Testing, Integrated Training and ProgrammingChapter 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&nbsp;plyometric techniques&nbsp;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&trade; Model Identify the acute training variables within the Optimum Performance Training&reg; (OPT&trade;) model.<div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"></div>Section 3:&nbsp;Olympic Lifting and Injury PreventionChapter 11: Olympic Lifting for Performance Enhancement Explain the rationale for the use of the&nbsp;Olympic lifts&nbsp;in improving performance.Chapter 13: Injury Prevention for the Athlete Identify strategies for injury prevention and common injuries related to physical activity.Section 4:&nbsp;Sport Nutrition and PsychologyChapter 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,&nbsp;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&rsquo;t fret though, if you score below that, you have up to 3 attempts to pass.

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);">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.<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>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.</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);"> </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>
 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.
 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!
 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.<h3>What You Will Learn</h3>
 At the end of this program, you will be able to:
 <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

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;">Course Contents:<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;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">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.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><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.</li><li fr-original-style="" style="box-sizing: border-box;"><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;.</li><li fr-original-style="" style="box-sizing: border-box;">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</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><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>This Level 1 Food Safety in Retail training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<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>. 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&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2617/7<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;"> <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;">Half day course</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">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 style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">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.</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;">Course Contents:<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;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">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.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><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.</li><li fr-original-style="" style="box-sizing: border-box;"><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;.</li><li fr-original-style="" style="box-sizing: border-box;">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</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>This Level 1 Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<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>. 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&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2615/3<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;"> <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







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;">Half day course</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">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 style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">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</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>Course Contents:<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;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">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.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><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.</li><li fr-original-style="" style="box-sizing: border-box;"><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;.</li><li fr-original-style="" style="box-sizing: border-box;">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 </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;"> </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><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">This Level 1 Food Safety in Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<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>. 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&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2616/5<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;"> <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

<h2>Project Estimating and Scheduling: Virtual In-House Training</h2>
 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.
 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!
 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.<h3>What You Will Learn</h3>
 At the end of this program, you will be able to:
 <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

Redhill

<h3>MPEG training course description</h3>
 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.
 
				<h5>What will you learn</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>
 MPEG training course details </h5>
				<div>
					<div>
						<ul>
							<li> Who will benefit: </li>
							
 Anyone working with MPEG. 
 
							<li>Prerequisites:</li>
							
 None.
 
							<li>Duration</li>
							
 2 days
						
 
							
 
 
						</ul>
					</div>
				</div>
 <h3>MPEG training course contents</h3>
 <ul>
				<li>Introduction</li>
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).
<li>MPEG2</li>
DVD, DVB, characteristics, MPEG2 Part2, audio
MPEG2 Part 7 (AAC).
<li>MPEG tools</li>
Wireshark, vlc, analysers, decoders, ffmpeg,
wowzer.
<li>MPEG2 Video compression</li>
Sampling, bit rates, resolution. Inter and Intra
frame coding, I, B, P frames, GOP, slices,
blocks, macroblocks. Motion estimation. 
				 Hands on Analysing MPEG frames.
<li>MPEG4</li>
Profiles and levels, Enhancements, Parts 1,2,3,
Part 10 and AVC, Part 14 and mp4.
Performance versus MPEG2.
<li>MPEG audio</li>
Coding, frequencies, bit rates.
<li>MPEG-TS</li>
PES, Transport Streams, TS elements, packets,
PID, Programs, PSI, PAT, PMT, synchronisation,
PCR, PTS.
<li>MPEG-H Part 2</li>
HEVC, benefits, improvements.
	<li>Video codecs</li>
What is a CODEC, pictures and audio,
digitisation, sampling, quantisation, encoding,
compressing. 
 </ul>

Systems & Network Training

Network & Security

Network Engineer

Total MPEG for engineers

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<section>
<div>
<h2>About this Course</h2>
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.
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.
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.
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.
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.
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Training Objectives 

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

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

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

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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.
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.
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:
<ul>
<li>Modern Power System in Digital Utilities - The Energy Commission, Malaysia and utilities in the Middle East, GCCIA, June 2020</li>
<li>Assessment of OETC Control Centre, Oman, December 2019</li>
<li>Demand Side management, Load Forecasting in a Smart Grid, Oman, 2019</li>
<li>Renewable Resources in a Smart Grid (Malaysia, Thailand, Indonesia, GCCIA, Saudi Arabia)</li>
<li>The Modern Power System: Impact of the Power Electronics on the Power System</li>
<li>The Digital Utility, AI and Blockchain</li>
<li>Smart Grid and Reliability of Distribution Systems, Cyme, Montreal, Canada</li>
<li>Economic Dispatch in the context of an Energy Market (TNB, Sarawak Energy, Malaysia)</li>
<li>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.</li>
<li>Enterprise Risk methodology, EDP, Portugal</li>
<li>Energy Markets: Saudi Electricity Company, Tenaga National Berhad, Malaysia</li>
<li>Reliability Centre Maintenance (South East Asia, Saudi Electricity Company, KSA)</li>
<li>EUSN, ENERGY &amp; UTILITIES SECTOR NETWORK, Government of Canada, 2016</li>
<li>Connected+, IOT, Toronto, Canada September 2016 and 2015</li>
<li>Smart Grid, Smart Home HomeConnect, Toronto, Canada November 2014</li>
<li>Wind Power: a Cautionary Tale, Ontario Centre for Public Policy, 2010</li>
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POST TRAINING COACHING SUPPORT (OPTIONAL)

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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. 
Request for further information post training support and fees applicable
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Accreditions And Affliations

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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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<h2>About this Virtual Instructor Led Training (VILT)</h2>
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.
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.
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.
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.
Key Takeaways:
<ol>
<li>New Energy Market Design</li>
<li>Cross Border Trading</li>
<li>PPAs Mechanisms and Examples of PPAs</li>
<li>The Increased Penetration of Renewable Resources in the Power Systems and How It Stimulates Cross Border Trading</li>
<li>How Digital Innovation Drives Energy Markets and Cross Border Trading</li>
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Training Objectives 

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

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This VILT course will benefit 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.
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Training Methods 

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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.
Course Duration: 3 half-day sessions, 4 hours per session (12 hours in total).
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Trainer

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Your expert course leader 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.
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.
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:
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<li>Modern Power System in Digital Utilities - The Energy Commission, Malaysia and utilities in the Middle East, GCCIA, June 2020</li>
<li>Assessment of OETC Control Centre, Oman, December 2019</li>
<li>Demand Side management, Load Forecasting in a Smart Grid, Oman, 2019</li>
<li>Renewable Resources in a Smart Grid (Malaysia, Thailand, Indonesia, GCCIA, Saudi Arabia)</li>
<li>The Modern Power System: Impact of the Power Electronics on the Power System</li>
<li>The Digital Utility, AI and Blockchain</li>
<li>Smart Grid and Reliability of Distribution Systems, Cyme, Montreal, Canada</li>
<li>Economic Dispatch in the context of an Energy Market (TNB, Sarawak Energy, Malaysia)</li>
<li>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.</li>
<li>Enterprise Risk methodology, EDP, Portugal</li>
<li>Energy Markets: Saudi Electricity Company, Tenaga National Berhad, Malaysia</li>
<li>Reliability Centre Maintenance (South East Asia, Saudi Electricity Company, KSA)</li>
<li>EUSN, ENERGY &amp; UTILITIES SECTOR NETWORK, Government of Canada, 2016</li>
<li>Connected+, IOT, Toronto, Canada September 2016 and 2015</li>
<li>Smart Grid, Smart Home HomeConnect, Toronto, Canada November 2014</li>
<li>Wind Power: a Cautionary Tale, Ontario Centre for Public Policy, 2010</li>
</ul>
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POST TRAINING COACHING SUPPORT (OPTIONAL)

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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. 
Request for further information about post training coaching support and fees applicable for this.
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Accreditions And Affliations

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