Name: Support and Ground
Price: 48 GBP
Availability: InStock

Edinburgh

Learn how to quickly capture the world around you in ink and watercolour.Known locally as the Edinburgh Sketcher, ink and watercolour artist Mark Kirkham is well-known on social media for the sketches he creates on the streets of Edinburgh, and beyond.On this fun, 2.5 hour Sip &amp; Sketch class, Mark will share the techniques he has picked up over a decade of sketching around Edinburgh.Each class will touch on details, perspectives, depth and composition, as you go from 5 minute exercises to relax the hand and work on composition, to 30 minute more detailed sketches while sipping a glass of wine* [* over 18s only, non-alcoholic options also available].Mark&#39;s sketching classes are perfect for all levels, from beginners to those who would like to learn more about his unique speed-sketching style, or to practice sketching with ink and watercolour.The price includes all materials, wine and a cheese platter for a group of up to 10 people, and you will have sole use of our private workshop space in Edinburgh&#39;s historic, city-centre Georgian New Town.One-to-one sketching toursMark also offers one-to-one sketching tours which can be tailored to meet your needs. You can find out more about these and request dates&nbsp;<a href="https://www.thearienascollective.com/workshops?layout=grid&cadpath=the-arienas-collective%2Fone-to-one-sketching-tour-with-the-edinburgh-sketcher" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;"></a><a href="https://www.thearienascollective.com/workshops?layout=grid&cadpath=the-arienas-collective%2Fone-to-one-sketching-tour-with-the-edinburgh-sketcher" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">here</a>. <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;">More information&nbsp;
The Arienas Collective private classes are run from our supportive and welcoming home-based environment within a Georgian mews home in Edinburgh&rsquo;s City Centre New Town. We invite you to join us, leave any day-to-day worries behind, and immerse yourself in being creative.
All the equipment and materials you will need are included in the price, unless stated otherwise, along with light refreshments.&nbsp;
Private classes can be themed to suit the occasion, such as a special birthday, hen do, or family celebration. Just let us know when booking and we can discuss the options, including any additional charge, with you in advance.
On full day classes you are welcome to bring your own lunch. Alternatively, there are a wide range of independent sit-in or takeaway delis, caf&eacute;s, supermarkets and restaurants within a 5-10 minute walk. We can also provide a buffet style lunch for you if you prefer.
PLEASE NOTE: Our workshop space is on the first-floor of a Georgian mews building and unfortunately we do not have lift access. The workshop space is in our home which is&nbsp;not&nbsp;nut free. Please let us know of any skin or food allergies before booking.
Bringing the class to you
If you already have a venue in mind, or have a larger group size than we can cater for here, then get in touch to check if your preferred class can be brought to you.
Work events
Most of our private classes are also available to book for staff team building and well-being purposes, or as creative treats for your customers. You can find out more here.
Age restrictions
Our workshops are planned with adults in mind. Many are suitable for teenagers, but some may require under 16s to be accompanied for insurance purposes. Please check with us before booking.

Learn how to quickly capture the world around you in ink and watercolour with the Edinburgh Sketcher
Known locally as the Edinburgh Sketcher, ink and watercolour artist Mark Kirkham is well-known on social media for the sketches he creates on the streets of Edinburgh, and beyond.
On this fun, 2.5 hour Sip & Sketch class, Mark will share the techniques he has picked up over a decade of sketching around Edinburgh.
Each class will touch on details, perspectives, depth and composition, as you go from 5 minute exercises to relax the hand and work on composition, to 30 minute more detailed sketches while sipping a glass of wine* [* over 18s only, non-alcoholic options also available].
Mark's sketching classes are perfect for all levels, from beginners to those who would like to learn more about his unique speed-sketching style, or to practice sketching with ink and watercolour.
The price includes private use of our home-based workshop space in Edinburgh's historic, city-centre Georgian New Town, wine and a locally-sourced cheese platter for a group of up to 10 people.
One-to-one sketching tours
Mark also offers one-to-one sketching tours which can be tailored to meet your needs. You can find out more about these and request dates here.




More information 
The Arienas Collective private classes are run from our supportive and welcoming home-based environment within a Georgian mews home in Edinburgh’s City Centre New Town. We invite you to join us, leave any day-to-day worries behind, and immerse yourself in being creative.
All the equipment and materials you will need are included in the price, unless stated otherwise, along with light refreshments. 
Private classes can be themed to suit the occasion, such as a special birthday, hen do, or family celebration. Just let us know when booking and we can discuss the options, including any additional charge, with you in advance.
On full day classes you are welcome to bring your own lunch. Alternatively, there are a wide range of independent sit-in or takeaway delis, cafés, supermarkets and restaurants within a 5-10 minute walk. We can also provide a buffet style lunch for you if you prefer.
PLEASE NOTE: Our workshop space is on the first-floor of a Georgian mews building and unfortunately we do not have lift access. The workshop space is in our home which is not nut free. Please let us know of any skin or food allergies before booking.
Bringing the class to you
If you already have a venue in mind, or have a larger group size than we can cater for here, then get in touch to check if your preferred class can be brought to you.
Work events
Most of our private classes are also available to book for staff team building and well-being purposes, or as creative treats for your customers. You can find out more here.
Age restrictions
Our workshops are planned with adults in mind. Many are suitable for teenagers, but some may require under 16s to be accompanied for insurance purposes. Please check with us before booking.

The Arienas Collective

Arts & Crafts

Sketching

A fun Sketch & Sip class for up to 10 people with local artist Mark Kirkham, known locally as The Edinburgh Sketcher hosted at The Arienas Collective in Edinburgh's historic Georgian New Town.

Sip & Sketch | private class for up to 10 people

Private class for up to 10 people including complimentary wine (over 18s only) and cheese platter.

Sip & Sketch for up to 10 people

Loughborough

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			In this course you will understand what mentoring is about, understand your roles in the process. Gain self-insight into your own interpersonal style and way of relating to others that may affect mentoring interactions.
			<div> 3 days - 8 Modules</div>
			<div> £1,335.00 incl. VAT</div>
			
			
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		<h3>Description</h3>
		<h4>In this course, you will understand what mentoring is about, understand your roles in the process. Gain self-insight into your own interpersonal style and way of relating to others that may affect mentoring interactions. Learn how to start the process up effectively. Learn how to build rapport with their Mentees, deal effectively with potential pitfalls such as dependency and cloning. Use a Socratic style of questioning, use questioning to facilitate change. Coach the softer skills of leadership and EQ and assist the Mentee with career management.</h4>
 
Available as private Face to Face and virtual sessions (max 12 delegates) - £5,235  Plus VAT
 

	
		<h3>Modules/Lessons</h3>
		<h2>Module 1: The Role and Function of the Mentor</h2>
Overview
Duration: 90 Minutes
Objectives:
<ul>
<li>Clarify the company's goals and intended benefits of mentoring</li>
<li>Outline the fundamental principles for mentoring</li>
<li>Explore and clarify Mentor's role in more depth</li>
<li>Identify the Mentor's development responsibility</li>
</ul>
Learning points
Knowledge
<ol>
<li>Company's goals and intended benefits for mentoring</li>
<li>Key guiding principles</li>
<li>Time and investment required</li>
<li>Differentiation between leader - coach - mentor</li>
<li>The role and responsibilities of a Mentor</li>
</ol>
Attitude
<ol>
<li>Empowering</li>
<li>Confidence</li>
<li>Value-add</li>
</ol>
Skills
<ol>
<li>How to create and maintain a developmental environment</li>
<li>How to identify and clarify developmental priorities and objectives</li>
<li>How to promote confidence and self-esteem</li>
<li>How to create developmental opportunities</li>
</ol>
 
<h3>Module 2: Self-insight and Mastery</h3>
Overview
Duration: 180 Minutes
Objectives:
<ul>
<li>Develop Mentor's self-insight and awareness of own interpersonal style and way of relating</li>
<li>Raise Mentor's awareness as to how his/her style impacts on their mentoring role and relationship</li>
<li>Highlight potential pitfalls related to their style</li>
<li>Develop techniques to maximize the effectiveness of their personal style</li>
</ul>
Learning points
Knowledge 
<ol>
<li>The Map is not the territory</li>
<li>The helping style continuum</li>
<li>Mentoring style/talent</li>
<li>The importance of balance</li>
<li>The Iohari window</li>
<li>Personal development areas</li>
</ol>
Attitude
<ol>
<li>Continuous growth and development</li>
<li>Everyone has potential to grow and change</li>
<li>Respect for other people's maps</li>
</ol>
Skills
<ol>
<li>Appropriate usage of helping style</li>
<li>How to minimize mentoring style/talent pitfalls</li>
</ol>
 
<h3>Module 3: Getting Started</h3>
Overview
Duration: 120 Minutes
Objectives:
<ul>
<li>Enable the mentor to prepare effectively for their first meeting</li>
<li>Encourage a partnership approach to mentoring</li>
<li>Enable the mentor to use the Start-up kit for the Mentee effectively</li>
<li>Enable the Mentor to use a mentoring tool-kit appropriately</li>
</ul>
Learning points
Knowledge
<ol>
<li>The importance of the first meeting</li>
<li>The importance of preparation</li>
<li>Understanding the contents of the Mentee start-up kit</li>
<li>The contents of the Tool Kit</li>
</ol>
Attitude
<ol>
<li>Mentoring is about partnering</li>
<li>I can make this work, I know what I am doing</li>
</ol>
Skills
<ol>
<li>How to use the Mentee Start-up Kit</li>
<li>How to draw up a mentoring agreement</li>
<li>How to draft an agenda for their meetings</li>
</ol>
 
<h3>Module 4: Foundation Principles of Rapport </h3>
Overview
Duration: 140 Minutes
Objectives:
<ul>
<li>Enable the mentor to create rapport with their Mentee</li>
<li>Establish a set of core principles essential to mentoring</li>
</ul>
Learning points
Knowledge
<ol>
<li>What is rapport?</li>
<li>Tools to help you built rapport</li>
<li>Essential qualities for rapport</li>
<li>The core foundation principles</li>
</ol>
Attitude
<ol>
<li>Respect for the other person</li>
<li>People do the nest they can</li>
</ol>
Skills
<ol>
<li>How to build verbal and no verbal rapport</li>
<li>Use the core principles to enhance the mentoring relationship</li>
</ol>
 
<h3>Module 5: Transactional Analysis for Mentoring</h3>
Overview
Duration: 130 Minutes
Objectives:
<ul>
<li>To enable the Mentor to identify and deal with ego states</li>
<li>To enable the Mentor to identify and deal with psychological positions</li>
<li>To enable the Mentor to identify and deal with scripts and drivers</li>
</ul>
Learning points
Knowledge
<ol>
<li>The 3 main ego states</li>
<li>What these ego states manifest as</li>
<li>How the egogram works</li>
<li>The psychological positions people take and how this affects mentoring</li>
<li>The different drivers</li>
</ol>
Attitude
<ol>
<li>I am OK - You are OK</li>
<li>Its important to understand others</li>
</ol>
Skills
<ol>
<li>Move in and out of ego states appropriately</li>
<li>How to avoid being hooked into negative transactions</li>
<li>Identifying ego states, psychological positions and drivers in their Mentee</li>
<li>Dealing with the Mentee's ego states, psychological positions and drivers</li>
</ol>
 
<h3>Module 6: Your Socratic Questioning Role</h3>
Overview
Duration: 180 Minutes
Objectives:
<ul>
<li>To enable the Mentor to balance inquiry and advocacy</li>
<li>To enable the mentor to ask powerful questions in their mentoring</li>
</ul>
Learning points
Knowledge
<ol>
<li>What do inquiry and advocacy entail</li>
<li>Why to ask questions</li>
<li>Building rapport with questioning</li>
<li>Types of questions</li>
<li>A questioning framework</li>
</ol>
Attitude
<ol>
<li>I need to ask questions and listen more than I talk</li>
<li>Questions are the most powerful development tool I have</li>
</ol>
Skills
<ol>
<li>Balancing inquiry and advocacy</li>
<li>How to ask questions effectively</li>
<li>Asking the 'right' questions at the right time</li>
</ol>
 
<h3>Module 7: Questioning to Facilitate Change</h3>
Overview
Duration: 60 Minutes
Objectives:
<ul>
<li>To identify the key communication filters the Mentee may have in place</li>
<li>To enable the Mentor to use questions to challenge mindsets and deal with filters</li>
</ul>
Learning points
Knowledge
<ol>
<li>A communication model</li>
<li>Common filters</li>
<li>Language patterns to challenge</li>
</ol>
Attitude
<ol>
<li>Communication patterns can impose limits on us</li>
<li>Clarity of language and thought is essential to growth</li>
</ol>
Skills
<ol>
<li>Identify when filters are being used negatively</li>
<li>Questioning to deal with filters</li>
</ol>
 
<h3>Module 8: Coaching the Softer Skills </h3>
Overview
Duration: 120 Minutes
Objectives:
<ul>
<li>To understand coaching in the context of mentoring</li>
<li>To build skills in coaching the softer skills the Mentee may require</li>
</ul>
Learning points
Knowledge
<ol>
<li>The coaching discussion continuum</li>
<li>Coaching behavioural framework</li>
<li>Types of difficult situations</li>
</ol>
Attitude
<ol>
<li>Coaching is not telling</li>
<li>Feedback is the food of champions</li>
</ol>
Skills
<ol>
<li>Conduct a coaching discussion</li>
<li>Handle difficult discussions  </li>
</ol>

In this course you will understand what mentoring is about, understand your roles in the process. Gain self-insight into your own interpersonal style and way of relating to others that may affect mentoring interactions.
3 days - 8 Modules £1,335.00 incl. VAT
Want to run this event in-house? Enquire about running this event in-house 
Interested in attending? Have a suggestion about running this event near you?
Register your interest now
Description

In this course, you will understand what mentoring is about, understand your roles in the process. Gain self-insight into your own interpersonal style and way of relating to others that may affect mentoring interactions. Learn how to start the process up effectively. Learn how to build rapport with their Mentees, deal effectively with potential pitfalls such as dependency and cloning. Use a Socratic style of questioning, use questioning to facilitate change. Coach the softer skills of leadership and EQ and assist the Mentee with career management.
 
Available as private Face to Face and virtual sessions (max 12 delegates) - £5,235 Plus VAT
 

Modules/Lessons

Module 1: The Role and Function of the Mentor
Overview
Duration: 90 Minutes
Objectives:
Clarify the company's goals and intended benefits of mentoring
Outline the fundamental principles for mentoring
Explore and clarify Mentor's role in more depth
Identify the Mentor's development responsibility
Learning points
Knowledge
Company's goals and intended benefits for mentoring
Key guiding principles
Time and investment required
Differentiation between leader - coach - mentor
The role and responsibilities of a Mentor
Attitude
Empowering
Confidence
Value-add
Skills
How to create and maintain a developmental environment
How to identify and clarify developmental priorities and objectives
How to promote confidence and self-esteem
How to create developmental opportunities
 
Module 2: Self-insight and Mastery
Overview
Duration: 180 Minutes
Objectives:
Develop Mentor's self-insight and awareness of own interpersonal style and way of relating
Raise Mentor's awareness as to how his/her style impacts on their mentoring role and relationship
Highlight potential pitfalls related to their style
Develop techniques to maximize the effectiveness of their personal style
Learning points
Knowledge 
The Map is not the territory
The helping style continuum
Mentoring style/talent
The importance of balance
The Iohari window
Personal development areas
Attitude
Continuous growth and development
Everyone has potential to grow and change
Respect for other people's maps
Skills
Appropriate usage of helping style
How to minimize mentoring style/talent pitfalls
 
Module 3: Getting Started
Overview
Duration: 120 Minutes
Objectives:
Enable the mentor to prepare effectively for their first meeting
Encourage a partnership approach to mentoring
Enable the mentor to use the Start-up kit for the Mentee effectively
Enable the Mentor to use a mentoring tool-kit appropriately
Learning points
Knowledge
The importance of the first meeting
The importance of preparation
Understanding the contents of the Mentee start-up kit
The contents of the Tool Kit
Attitude
Mentoring is about partnering
I can make this work, I know what I am doing
Skills
How to use the Mentee Start-up Kit
How to draw up a mentoring agreement
How to draft an agenda for their meetings
 
Module 4: Foundation Principles of Rapport 
Overview
Duration: 140 Minutes
Objectives:
Enable the mentor to create rapport with their Mentee
Establish a set of core principles essential to mentoring
Learning points
Knowledge
What is rapport?
Tools to help you built rapport
Essential qualities for rapport
The core foundation principles
Attitude
Respect for the other person
People do the nest they can
Skills
How to build verbal and no verbal rapport
Use the core principles to enhance the mentoring relationship
 
Module 5: Transactional Analysis for Mentoring
Overview
Duration: 130 Minutes
Objectives:
To enable the Mentor to identify and deal with ego states
To enable the Mentor to identify and deal with psychological positions
To enable the Mentor to identify and deal with scripts and drivers
Learning points
Knowledge
The 3 main ego states
What these ego states manifest as
How the egogram works
The psychological positions people take and how this affects mentoring
The different drivers
Attitude
I am OK - You are OK
Its important to understand others
Skills
Move in and out of ego states appropriately
How to avoid being hooked into negative transactions
Identifying ego states, psychological positions and drivers in their Mentee
Dealing with the Mentee's ego states, psychological positions and drivers
 
Module 6: Your Socratic Questioning Role
Overview
Duration: 180 Minutes
Objectives:
To enable the Mentor to balance inquiry and advocacy
To enable the mentor to ask powerful questions in their mentoring
Learning points
Knowledge
What do inquiry and advocacy entail
Why to ask questions
Building rapport with questioning
Types of questions
A questioning framework
Attitude
I need to ask questions and listen more than I talk
Questions are the most powerful development tool I have
Skills
Balancing inquiry and advocacy
How to ask questions effectively
Asking the 'right' questions at the right time
 
Module 7: Questioning to Facilitate Change
Overview
Duration: 60 Minutes
Objectives:
To identify the key communication filters the Mentee may have in place
To enable the Mentor to use questions to challenge mindsets and deal with filters
Learning points
Knowledge
A communication model
Common filters
Language patterns to challenge
Attitude
Communication patterns can impose limits on us
Clarity of language and thought is essential to growth
Skills
Identify when filters are being used negatively
Questioning to deal with filters
 
Module 8: Coaching the Softer Skills 
Overview
Duration: 120 Minutes
Objectives:
To understand coaching in the context of mentoring
To build skills in coaching the softer skills the Mentee may require
Learning points
Knowledge
The coaching discussion continuum
Coaching behavioural framework
Types of difficult situations
Attitude
Coaching is not telling
Feedback is the food of champions
Skills
Conduct a coaching discussion
Handle difficult discussions


Mpi Learning - Professional Learning And Development Provider

In this course you will understand what mentoring is about, understand your roles in the process. Gain self-insight into your own interpersonal style and way of relating to others that may affect mentoring interactions.

The Magic of Mentoring

General Admission

Huddersfield

PRACTICEXPERIMENT is artist-educator Puy Soden&rsquo;s new programme of events to enable more people to access experimental, process-led art-making. These day workshops are for anyone looking to learn about art-making processes and to enjoy experimenting with materials and methods in a fun, relaxed, supportive space. ​ There are four different workshops that repeat and alternate on Tuesdays, Wednesdays and Thursdays in August 2021. Each workshop focuses on the 'how' of art-making, and encourages participants to test methods and materials which are new to their practice. This listing is for the third in the series: PAINT. ​ The PAINT workshop continues the focus on the methods and the materials of art-making. The day will start with an introduction to the many different ways of making paint, and progress through various processes of paint application beyond the conventional use of a brush. Context: the methods of the painters working in New York in the 1950s who became grouped under the term Abstract Expressionism.
In addition to the materials provided, participants are encouraged to bring their own art-making supplies, materials, sketchbooks, and any sources of inspiration.
The workshops run from 10am to 3pm and cost &pound;48 per person per day. Materials are provided as well as safety equipment when appropriate (gloves, goggles, dust masks). The venue is a town-centre location. Unfortunately, due to Covid 19 protocol, refreshments cannot be offered. However, there are plenty of places nearby to buy food and drink.
COVID-19 distancing and sanitisation procedures in place.
&nbsp;

PRACTICEXPERIMENT is artist-educator Puy Soden’s new programme of events to enable more people to access experimental, process-led art-making. These day workshops are for anyone looking to learn about art-making processes and to enjoy experimenting with materials and methods in a fun, relaxed, supportive space.
​
There are four different workshops that repeat and alternate on Tuesdays, Wednesdays and Thursdays in August 2021. Each workshop focuses on the 'how' of art-making, and encourages participants to test methods and materials which are new to their practice. This listing is for the third in the series: PAINT.
​
The PAINT workshop continues the focus on the methods and the materials of art-making. The day will start with an introduction to the many different ways of making paint, and progress through various processes of paint application beyond the conventional use of a brush. Context: the methods of the painters working in New York in the 1950s who became grouped under the term Abstract Expressionism.
In addition to the materials provided, participants are encouraged to bring their own art-making supplies, materials, sketchbooks, and any sources of inspiration.
The workshops run from 10am to 3pm and cost £48 per person per day. Materials are provided as well as safety equipment when appropriate (gloves, goggles, dust masks). The venue is a town-centre location. Unfortunately, due to Covid 19 protocol, refreshments cannot be offered. However, there are plenty of places nearby to buy food and drink.
COVID-19 distancing and sanitisation procedures in place.
 

Puy Soden

Painting

An introduction to the many ways of making paint, and a fun, guided tour through the various processes of paint application beyond the conventional use of a brush.

Paint

General admission

PRACTICEXPERIMENT is artist-educator Puy Soden&rsquo;s new programme of events to enable more people to access experimental, process-led art-making. These day workshops are for anyone looking to learn about art-making processes and to enjoy experimenting with materials and methods in a fun, relaxed, supportive space. ​ There are four different workshops that repeat and alternate on Tuesdays, Wednesdays and Thursdays in August 2021. Each workshop focuses on the 'how' of art-making, and encourages participants to test methods and materials which are new to their practice. This listing is for the 1st in the series: MATERIAL SENSITIVITY.
​The MATERIAL SENSITIVITY workshop provides the opportunity to make experimental art that focuses on the qualities and art-making possibilities of different materials. Participants will be led through a structured process of testing materials that they might not have considered previously. Context: the use of everyday, natural materials in the practices of artists associated with the Arte Povera movement in the 1960s.
In addition to the materials provided, participants are encouraged to bring their own art-making supplies, materials, sketchbooks, and any sources of inspiration.
The workshops run from 10am to 3pm and cost &pound;48 per person per day. Materials are provided as well as safety equipment when appropriate (gloves, goggles, dust masks). The venue is a town-centre location. Unfortunately, due to Covid 19 protocol, refreshments cannot be offered. However, there are plenty of places nearby to buy food and drink.
COVID-19 distancing and sanitisation procedures in place.
&nbsp;

PRACTICEXPERIMENT is artist-educator Puy Soden’s new programme of events to enable more people to access experimental, process-led art-making. These day workshops are for anyone looking to learn about art-making processes and to enjoy experimenting with materials and methods in a fun, relaxed, supportive space.
​
There are four different workshops that repeat and alternate on Tuesdays, Wednesdays and Thursdays in August 2021. Each workshop focuses on the 'how' of art-making, and encourages participants to test methods and materials which are new to their practice. This listing is for the 1st in the series: MATERIAL SENSITIVITY.
​The MATERIAL SENSITIVITY workshop provides the opportunity to make experimental art that focuses on the qualities and art-making possibilities of different materials. Participants will be led through a structured process of testing materials that they might not have considered previously. Context: the use of everyday, natural materials in the practices of artists associated with the Arte Povera movement in the 1960s.
In addition to the materials provided, participants are encouraged to bring their own art-making supplies, materials, sketchbooks, and any sources of inspiration.
The workshops run from 10am to 3pm and cost £48 per person per day. Materials are provided as well as safety equipment when appropriate (gloves, goggles, dust masks). The venue is a town-centre location. Unfortunately, due to Covid 19 protocol, refreshments cannot be offered. However, there are plenty of places nearby to buy food and drink.
COVID-19 distancing and sanitisation procedures in place.
 

The MATERIAL SENSITIVITY workshop provides the opportunity to make experimental art that focuses on the qualities and art-making possibilities of different materials.

Material Sensitivity 

Learn how to quickly capture the world around you in ink and watercolour.Known locally as the Edinburgh Sketcher, ink and watercolour artist Mark Kirkham is well-known on social media for the sketches he creates on the streets of Edinburgh, and beyond.On this private, 3 hour sketching tour, Mark guides you around nearby sketching spots, picking out details in architecture and nature that will help describe the techniques he has picked up over a decade of sketching in and around Edinburgh.&nbsp;Each tour will touch on details, perspectives, depth and composition, as you go from 5 minute exercises to relax the hand and work on composition, to 30 minute detailed vistas as you walk around nearby beautiful and historic locations.You can join Mark at The Arienas Collective, or request Mark meets you at a location of your choice. Indoor options are also available, which are good for evening classes, or at times of year when the weather might be too wild to be outdoors! Just let us know when you submit your request.&nbsp;Mark&#39;s sketching tours are perfect for all levels, from beginners to those who would like to learn more about his unique speed-sketching style, or to practice sketching with ink and watercolour.All materials for up to 8 people are included in the price. Workshops and tours hosted by The Arienas&nbsp;include access to toilet facilities, light refreshments, and provide a base to leave your belongings. For other locations, refreshments are not included in the price and there may be an extra travel charge if the preferred location is beyond Mark&#39;s usual Edinburgh sketching area.One-to-one sketching toursMark also offers one-to-one sketching tours which can be tailored to meet your needs. You can find out more about these and request dates&nbsp;<a href="https://www.thearienascollective.com/workshops?layout=grid&cadpath=the-arienas-collective%2Fone-to-one-sketching-tour-with-the-edinburgh-sketcher" fr-original-style="" style="-webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;"></a><a href="https://www.thearienascollective.com/workshops?layout=grid&cadpath=the-arienas-collective%2Fone-to-one-sketching-tour-with-the-edinburgh-sketcher" fr-original-style="" style="-webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">here</a>. <hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; -webkit-user-select: none; box-sizing: border-box;">More information&nbsp;
The Arienas Collective private classes are run from our supportive and welcoming home-based environment within a Georgian mews home in Edinburgh&rsquo;s City Centre New Town. We invite you to join us, leave any day-to-day worries behind, and immerse yourself in being creative.
All the equipment and materials you will need are included in the price, unless stated otherwise. Light refreshments are also included if your class starts and/or ends at The Arienas Collective.
Private classes can be themed to suit the occasion, such as a special birthday, hen do, family or community celebration. Just let us know when booking and we can discuss the options, including any additional charge, with you in advance.

PLEASE NOTE: Our workshop space is on the first-floor of a Georgian mews building and unfortunately we do not have lift access. The workshop space is in our home which is&nbsp;not&nbsp;nut free. Please let us know of any skin or food allergies before booking.

Work events
Most of our private classes are also available to book for staff team building and well-being purposes, or as creative treats for your customers.&nbsp;
Age restrictions
Our workshops are planned with adults in mind. Many are suitable for teenagers, but some may require under 16s to be accompanied for insurance purposes. Please check with us before booking.

Learn how to quickly capture the world around you in ink and watercolour.
Known locally as the Edinburgh Sketcher, ink and watercolour artist Mark Kirkham is well-known on social media for the sketches he creates on the streets of Edinburgh, and beyond.
On this private, 3 hour sketching tour, Mark guides you around nearby sketching spots, picking out details in architecture and nature that will help describe the techniques he has picked up over a decade of sketching in and around Edinburgh. 
Each tour will touch on details, perspectives, depth and composition, as you go from 5 minute exercises to relax the hand and work on composition, to 30 minute detailed vistas as you walk around nearby beautiful and historic locations.
You can join Mark at The Arienas Collective, or request Mark meets you at a location of your choice. Indoor options are also available, which are good for evening classes, or at times of year when the weather might be too wild to be outdoors! Just let us know when you submit your request. 
Mark's sketching tours are perfect for all levels, from beginners to those who would like to learn more about his unique speed-sketching style, or to practice sketching with ink and watercolour.
All materials for up to 8 people are included in the price. Workshops and tours hosted by The Arienas include access to toilet facilities, light refreshments, and provide a base to leave your belongings. For other locations, refreshments are not included in the price and there may be an extra travel charge if the preferred location is beyond Mark's usual Edinburgh sketching area.
One-to-one sketching tours
Mark also offers one-to-one sketching tours which can be tailored to meet your needs. You can find out more about these and request dates here.




More information 
The Arienas Collective private classes are run from our supportive and welcoming home-based environment within a Georgian mews home in Edinburgh’s City Centre New Town. We invite you to join us, leave any day-to-day worries behind, and immerse yourself in being creative.
All the equipment and materials you will need are included in the price, unless stated otherwise. Light refreshments are also included if your class starts and/or ends at The Arienas Collective.
Private classes can be themed to suit the occasion, such as a special birthday, hen do, family or community celebration. Just let us know when booking and we can discuss the options, including any additional charge, with you in advance.
PLEASE NOTE: Our workshop space is on the first-floor of a Georgian mews building and unfortunately we do not have lift access. The workshop space is in our home which is not nut free. Please let us know of any skin or food allergies before booking.
Work events
Most of our private classes are also available to book for staff team building and well-being purposes, or as creative treats for your customers. 
Age restrictions
Our workshops are planned with adults in mind. Many are suitable for teenagers, but some may require under 16s to be accompanied for insurance purposes. Please check with us before booking.

Private sketching tours and classes with ink and watercolour artist Mark Kirkham, known locally as The Edinburgh Sketcher hosted by The Arienas Collective, or at an agreed location of your choice.

Sketching tour with the Edinburgh Sketcher | private class for up to 8

Half day (up to 3 hours) private sketching class for up to 8 people starting/ending at The Arienas Collective including materials and refreshments

Half day private sketching class for up to 8 people hosted by The Arienas Collective

Hellingly

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Would you like to know how to keep bees sustainably, on a small scale? Have you always wondered what goes on inside a hive? Perhaps you&rsquo;re worried about how our bees are declining and want to know how to help them. Many people would like a colony of honeybees in their garden, and on this course I will show you how a hive works, and how to keep your bees happy and healthy with minimal intervention. This course is suitable for complete novices with no previous experience, or those who have decided to pursue a less invasive way of beekeeping compared to more traditional methods.
This is a broad course designed to enable you to get going straight away with beekeeping, or to gain sufficient insight in to whether or not having a hive is for you. I have been teaching sustainable beekeeping since 2010, and run many conservation and community beekeeping projects, championing sympathetic methods to promote healthy, resilient and productive bees. Beekeeping is a constant learning curve, and follow-up support is available from me direct or&nbsp;<a href="https://www.patreon.com/waywardbee" target="_blank" rel="noreferrer noopener">via my Patreon</a>. Attendee numbers are limited to 4 to allow for questions and involvement, and I run the courses by arrangement to allow for flexibility and to tie in with people&rsquo;s schedules and travel times, and it allows me to deliver personalised tuition. Short notice welcome!
As we discuss the care and management of the honeybee colony rather than purely beekeeping techniques, the information can be utilised for any hive type in any situation, anywhere in the world. It is also suitable for those requiring more information than they might get from books or the internet: authors, food stylists, natural health practitioners, nutritionists, and PhD students are among those who have attended the courses to gain a greater understanding of these fascinating insects and the products we can use from the hive.
Topics covered include:
<ul>
<li>How the bee colony works</li>
<li>Different types of hive</li>
<li>Overview of sustainable management</li>
<li>Swarming</li>
<li>Equipment needed</li>
<li>Costs involved</li>
<li>Harvesting honey and beeswax sustainably</li>
<li>Plants for your bees</li>
</ul>
There will also be a chance to ask questions and discuss how we can all help our pollinators, irrespective of whether we want to keep bees or not. Tea, coffee, fresh herb tea and homemade cake are provided, and an information handout of the notes will be emailed to you before the class.
Please note that we don&rsquo;t open up a hive on this occasion (you will learn why on the course!) so there is no need for equipment but we visit the hives and I will point out different behaviours and show you what to look for as we watch the bees. Do bring your bee suit if you have one, and I have veils for you to borrow.
&pound;85 per person for the intensive 2.5 hour session, or &pound;150 for two booked at the same time: see below for dates. Courses can also run on days and times by mutual agreement to take account of any restrictions, weather, and working hours, and to allow for individual tuition so please contact me to discuss availability.&nbsp;

Would you like to know how to keep bees sustainably, on a small scale? Have you always wondered what goes on inside a hive? Perhaps you’re worried about how our bees are declining and want to know how to help them. Many people would like a colony of honeybees in their garden, and on this course I will show you how a hive works, and how to keep your bees happy and healthy with minimal intervention. This course is suitable for complete novices with no previous experience, or those who have decided to pursue a less invasive way of beekeeping compared to more traditional methods.
This is a broad course designed to enable you to get going straight away with beekeeping, or to gain sufficient insight in to whether or not having a hive is for you. I have been teaching sustainable beekeeping since 2010, and run many conservation and community beekeeping projects, championing sympathetic methods to promote healthy, resilient and productive bees. Beekeeping is a constant learning curve, and follow-up support is available from me direct or via my Patreon. Attendee numbers are limited to 4 to allow for questions and involvement, and I run the courses by arrangement to allow for flexibility and to tie in with people’s schedules and travel times, and it allows me to deliver personalised tuition. Short notice welcome!
As we discuss the care and management of the honeybee colony rather than purely beekeeping techniques, the information can be utilised for any hive type in any situation, anywhere in the world. It is also suitable for those requiring more information than they might get from books or the internet: authors, food stylists, natural health practitioners, nutritionists, and PhD students are among those who have attended the courses to gain a greater understanding of these fascinating insects and the products we can use from the hive.
Topics covered include:
How the bee colony works
Different types of hive
Overview of sustainable management
Swarming
Equipment needed
Costs involved
Harvesting honey and beeswax sustainably
Plants for your bees
There will also be a chance to ask questions and discuss how we can all help our pollinators, irrespective of whether we want to keep bees or not. Tea, coffee, fresh herb tea and homemade cake are provided, and an information handout of the notes will be emailed to you before the class.
Please note that we don’t open up a hive on this occasion (you will learn why on the course!) so there is no need for equipment but we visit the hives and I will point out different behaviours and show you what to look for as we watch the bees. Do bring your bee suit if you have one, and I have veils for you to borrow.
£85 per person for the intensive 2.5 hour session, or £150 for two booked at the same time: see below for dates. Courses can also run on days and times by mutual agreement to take account of any restrictions, weather, and working hours, and to allow for individual tuition so please contact me to discuss availability. 

WaywardBee

Beekeeping

Farming

My courses are suitable for people who would like to keep bees, or are already keeping them.

All courses are held at my farm cottage in rural East Sussex – do get in touch for detailed directions.

Introduction to Sustainable Beekeeping Course

One person

Two persons

Reading

<div style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">WSET Level 3 in Wines Award is an advanced level qualification for professionals working in the wine industry and for wine enthusiasts.For individuals seeking to delve deeper into the world of wines, this qualification provides a detailed understanding of grape growing and winemaking. Upon completion, you will be able to assess wines accurately and use your understanding to confidently explain wine style and quality.&nbsp;Upon successful completion, you will receive a WSET certificate and lapel pin and will be able to use the associated WSET-certified logo.&nbsp;These are ideal for trade professionals and wine enthusiasts.What you&#39;ll learn&nbsp;Unit 1<ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The key factors in the production of wine: location, grape growing, winemaking, maturation, and bottling</li><li fr-original-style="" style="box-sizing: border-box;">How do these key factors influence the key characteristics of the principal still wines of the world, sparkling wines of the world, and fortified wines of the world</li><li fr-original-style="" style="box-sizing: border-box;">How to apply your understanding to explain wine style and quality</li></ul>Unit 2<ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">How to taste wines, describe their characteristics, and evaluate their quality, using the WSET Level 3 Systematic Approach to Tasting Wine&reg; (SAT)If you are an employer wishing to train your staff this course will equip them with knowledge and understanding of a wide range of products.</li></ul>AssessmentUnit 1 is assessed by a closed-book exam of 50 multiple-choice questions and a paper of short-written answers. Unit 2 is assessed by a blind tasting of two wines.This qualification is regulated by OfqualEntry requirement&nbsp;It is recommended that you hold the WSET Level 2 Award in Wines and Spirits or can demonstrate an equivalent level of knowledge. This course is suitable for someone in a supervisory-level position in wine sales and service.&nbsp; Classroom Sessions&nbsp;There are 5 full-day sessions (30 classroom hours) and an exam session, spread out over 6 weeks. The final exam day is 13:30 pm - 17.30 pmWSET recommends at least 54 hours of home study in addition to the 30 hours of classroom sessions.Course Outline&nbsp;Day 1.&nbsp;Sessions 1,2,3 - Intro, tasting technique, natural and human factors with grape-growing &amp; human factors with winemakingDay 2.&nbsp;Sessions 4,5,6 - Whites wines: Germany, &nbsp;Alsace, Austria, Tokaji, Burgundy, Loire, Bordeaux + Red / rose wines: Bordeaux, SW France, LoireDay 3.&nbsp;Sessions 7,8,9 - Red wines: Burgundy, Wines of Rhone, S France, Spain, Portugal, Northern Italy &nbsp;Day 4.&nbsp;Sessions 10,11,12 - Central &amp; S Italy, Portuguese reds, Premium New World reds, and whitesDay 5.&nbsp;Sessions 13,14,15 - Regional new world wines, Sparkling Wines, Fortified WinesDay 6. Exam SessionCourse tutors: Alex StevensonThis course is over 5 full days (Plus exam day).Saturdays:Day 1: 6th JanuaryDay 2: 13th JanuaryDay 3: 20th JanuaryDay 4: 27th JanuaryDay 5: 3rd FebruaryThe exam will take place on Saturday 10th February at 13:30 pm.&nbsp;Venue: The Corn Stores. Please note: Four flights of stairs needed to be climbed.(5-minute walk from Reading Station)</div><div style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"> </div>

WSET Level 3 in Wines Award is an advanced level qualification for professionals working in the wine industry and for wine enthusiasts.
For individuals seeking to delve deeper into the world of wines, this qualification provides a detailed understanding of grape growing and winemaking. Upon completion, you will be able to assess wines accurately and use your understanding to confidently explain wine style and quality. 
Upon successful completion, you will receive a WSET certificate and lapel pin and will be able to use the associated WSET-certified logo. 
These are ideal for trade professionals and wine enthusiasts.
What you'll learn 
Unit 1
The key factors in the production of wine: location, grape growing, winemaking, maturation, and bottling
How do these key factors influence the key characteristics of the principal still wines of the world, sparkling wines of the world, and fortified wines of the world
How to apply your understanding to explain wine style and quality
Unit 2
How to taste wines, describe their characteristics, and evaluate their quality, using the WSET Level 3 Systematic Approach to Tasting Wine® (SAT)If you are an employer wishing to train your staff this course will equip them with knowledge and understanding of a wide range of products.
Assessment
Unit 1 is assessed by a closed-book exam of 50 multiple-choice questions and a paper of short-written answers. Unit 2 is assessed by a blind tasting of two wines.
This qualification is regulated by Ofqual
Entry requirement 
It is recommended that you hold the WSET Level 2 Award in Wines and Spirits or can demonstrate an equivalent level of knowledge. This course is suitable for someone in a supervisory-level position in wine sales and service. 


Classroom Sessions 
There are 5 full-day sessions (30 classroom hours) and an exam session, spread out over 6 weeks. The final exam day is 13:30 pm - 17.30 pm
WSET recommends at least 54 hours of home study in addition to the 30 hours of classroom sessions.
Course Outline 
Day 1. Sessions 1,2,3 - Intro, tasting technique, natural and human factors with grape-growing & human factors with winemaking
Day 2. Sessions 4,5,6 - Whites wines: Germany, Alsace, Austria, Tokaji, Burgundy, Loire, Bordeaux + Red / rose wines: Bordeaux, SW France, Loire
Day 3. Sessions 7,8,9 - Red wines: Burgundy, Wines of Rhone, S France, Spain, Portugal, Northern Italy 
Day 4. Sessions 10,11,12 - Central & S Italy, Portuguese reds, Premium New World reds, and whites
Day 5. Sessions 13,14,15 - Regional new world wines, Sparkling Wines, Fortified Wines
Day 6. Exam Session
Course tutors: Alex Stevenson
This course is over 5 full days (Plus exam day).
Saturdays:
Day 1: 6th January
Day 2: 13th January
Day 3: 20th January
Day 4: 27th January
Day 5: 3rd February
The exam will take place on Saturday 10th February at 13:30 pm. 
Venue: The Corn Stores. Please note: Four flights of stairs needed to be climbed.
(5-minute walk from Reading Station)

Thames Valley Local Wine School

Wine Appreciation & Oenology

Wine

Food & Wine Pairing

Wine Sommelier

Wine Tasting

WSET Level 3 in Wines Award is an advanced level qualification for professionals working in the wine industry and for wine enthusiasts.

WSET Level 3 Award in Wines

Electric vehicles don’t charge in a vacuum - they charge on a complex, dynamic energy system.

In this Engaged session, teams dive into the UK energy system through a fast-paced, interactive simulation. Working together, you’ll balance generation, demand, policy and cost, while reacting to real-world curveballs.

It’s a crash course in how electricity actually flows, why the grid matters, and what smart integration of transport and energy really looks like.

Why take part?
Demystify the grid – Understand key players, technical concepts, constraints and interactions 
Explore trade-offs – Navigate the tension between reliability, cost and emissions 
Build systems thinking – Connect energy and transport decisions in a meaningful way 
Strengthen collaboration – Break down silos and align teams across sectors

Ideal for anyone working at the intersection of transport, planning, energy, or strategy.
Practicalities
Location: This workshop can be conducted either at your premises or at an off-site location. It is expected that the client will arrange the venue, along with food and refreshments for learners though out the day. However, this can be arranged on your behalf on request.

Attendees: These “Serious Games” are designed to run best with between 10-20 learners at a time.

Cost: We typically run 1-2 ENGAGED sessions in a day, or they can be combined with ADVANCED workshops. We charge £9,000 (ex. VAT) per day, plus travel costs, which will be agreed in advance. Where materials require adapting or changing for the audience, additional costs may be incurred.

Cenex (Centre of Excellence for Low Carbon & Fuel Cell Technologies)

Enterprise Transport

Electricity

Power

Employee Engagement

Transportation Management

Transport Engineering

Hybrid & Electric Vehicle

Business Case

Stakeholder Management

Electrician

Procurement

Energy Policy

Energy Management

EV Installation

Transport Planning

Commercial Transport

Electric Vehicles (EVs)

Business Case Development

Project Finance

Power System Protection

Transport & Logistics

Electric Vehicle Mechanic

EV Charging

Electrical Installation

Innovation

Car Charging

How does the energy system work and what does it mean for EVs? This interactive session puts your team in charge of the grid. Game on.

Power Play: How the Energy System Really Works (and Why It Matters)

PRACTICEXPERIMENT is artist-educator Puy Soden&rsquo;s new programme of events to enable more people to access experimental, process-led art-making. These day workshops are for anyone looking to learn about art-making processes and to enjoy experimenting with materials and methods in a fun, relaxed, supportive space. ​ There are four different workshops that repeat and alternate on Tuesdays, Wednesdays and Thursdays in August 2021. Each workshop focuses on the 'how' of art-making, and encourages participants to test methods and materials which are new to their practice.&nbsp;This listing is for the 4th in the series: FIGURE-GROUND.
I believe that the figure-ground function is the fundamental issue of painting. By exploring how figure-ground relationships can change around in the perception of artworks, a new world of painting/art-making possibilities will open up to those who attend this workshop. Participants will be given the opportunity to learn how the image and the background relate through three-dimensional experiments, colour theory tests, and their own practice-led experiments using materials of their choice. Context: various artworks from prehistoric cave paintings to the present day.
In addition to the materials provided, participants are encouraged to bring their own art-making supplies, materials, sketchbooks, and any sources of inspiration.
The workshops run from 10am to 3pm and cost &pound;48 per person per day. Materials are provided as well as safety equipment when appropriate (gloves, goggles, dust masks). The venue is a town-centre location. Unfortunately, due to Covid 19 protocol, refreshments cannot be offered. However, there are plenty of places nearby to buy food and drink.
Covid-19 distancing and sanitisation procedures in place.
&nbsp;

PRACTICEXPERIMENT is artist-educator Puy Soden’s new programme of events to enable more people to access experimental, process-led art-making. These day workshops are for anyone looking to learn about art-making processes and to enjoy experimenting with materials and methods in a fun, relaxed, supportive space.
​
There are four different workshops that repeat and alternate on Tuesdays, Wednesdays and Thursdays in August 2021. Each workshop focuses on the 'how' of art-making, and encourages participants to test methods and materials which are new to their practice. This listing is for the 4th in the series: FIGURE-GROUND.
I believe that the figure-ground function is the fundamental issue of painting. By exploring how figure-ground relationships can change around in the perception of artworks, a new world of painting/art-making possibilities will open up to those who attend this workshop. Participants will be given the opportunity to learn how the image and the background relate through three-dimensional experiments, colour theory tests, and their own practice-led experiments using materials of their choice. Context: various artworks from prehistoric cave paintings to the present day.
In addition to the materials provided, participants are encouraged to bring their own art-making supplies, materials, sketchbooks, and any sources of inspiration.
The workshops run from 10am to 3pm and cost £48 per person per day. Materials are provided as well as safety equipment when appropriate (gloves, goggles, dust masks). The venue is a town-centre location. Unfortunately, due to Covid 19 protocol, refreshments cannot be offered. However, there are plenty of places nearby to buy food and drink.
Covid-19 distancing and sanitisation procedures in place.
 

Open up new possibilities in your art-making. Discover interesting relationships between the image and the background via three-dimensional experiments, colour-play, and fun ways of testing different materials.

Figure-ground

PRACTICEXPERIMENT is artist-educator Puy Soden&rsquo;s new programme of events to enable more people to access experimental, process-led art-making. These day workshops are for anyone looking to learn about art-making processes and to enjoy experimenting with materials and methods in a fun, relaxed, supportive space. ​ There are four different workshops that repeat and alternate on Tuesdays, Wednesdays and Thursdays in August 2021. Each workshop focuses on the 'how' of art-making, and encourages participants to test methods and materials which are new to their practice.&nbsp;This listing is for the second in the series: SUPPORT and GROUND.
In the history of painting, artists have used many different types of support in their painting practices, and continue to challenge the assumption that stretched canvas is the predominant choice. Painting is now seen as a whole object rather than simply a picture on a surface, and the support is as important as the image. Having selected and prepared several unconventional supports, participants will be invited to consider the significance of the [back]ground in their painting practice. Context: the artworks of American conceptual painter Robert Ryman.
In addition to the materials provided, participants are encouraged to bring their own art-making supplies, materials, sketchbooks, and any sources of inspiration.
The workshops run from 10am to 3pm and cost &pound;48 per person per day. Materials are provided as well as safety equipment when appropriate (gloves, goggles, dust masks). The venue is a town-centre location. Unfortunately, due to Covid 19 protocol, refreshments cannot be offered. However, there are plenty of places nearby to buy food and drink.
COVID-19 distancing and sanitisation procedures in place.
&nbsp;

PRACTICEXPERIMENT is artist-educator Puy Soden’s new programme of events to enable more people to access experimental, process-led art-making. These day workshops are for anyone looking to learn about art-making processes and to enjoy experimenting with materials and methods in a fun, relaxed, supportive space.
​
There are four different workshops that repeat and alternate on Tuesdays, Wednesdays and Thursdays in August 2021. Each workshop focuses on the 'how' of art-making, and encourages participants to test methods and materials which are new to their practice. This listing is for the second in the series: SUPPORT and GROUND.
In the history of painting, artists have used many different types of support in their painting practices, and continue to challenge the assumption that stretched canvas is the predominant choice. Painting is now seen as a whole object rather than simply a picture on a surface, and the support is as important as the image. Having selected and prepared several unconventional supports, participants will be invited to consider the significance of the [back]ground in their painting practice. Context: the artworks of American conceptual painter Robert Ryman.
In addition to the materials provided, participants are encouraged to bring their own art-making supplies, materials, sketchbooks, and any sources of inspiration.
The workshops run from 10am to 3pm and cost £48 per person per day. Materials are provided as well as safety equipment when appropriate (gloves, goggles, dust masks). The venue is a town-centre location. Unfortunately, due to Covid 19 protocol, refreshments cannot be offered. However, there are plenty of places nearby to buy food and drink.
COVID-19 distancing and sanitisation procedures in place.
 

Consider, select and prepare different supports for painting, and focus on the significance of ground in terms of both the image and the artwork’s structure.

Support and Ground

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

Course Summary

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

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

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

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

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

Who should attend

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

Pre-requisites

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

Programme Outline

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

Instructor credentials

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

ASK SONIA LTD

Food Safety

Internal Auditing

Auditor

HACCP

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

BRCGS Internal Auditor (2 Days)

Course Summary

This course provides a comprehensive introduction to foodborne viruses, focusing on their properties, transmission, and impact on food safety. 

Designed for professionals at all levels, it covers detection methods, contamination risks, and prevention strategies to help businesses mitigate viral threats in food supply chains. 

Delivered by an industry expert, the course includes an interactive Q&A session for deeper insights. No prior knowledge is required.

Key learning objectives

Understand properties &classifications of foodborne viruses 
Explore transmission pathways
Learn strategies for detection, mitigation and prevention

​Who should attend

Technical managers
Food Business Operators (FBOs)
Individuals engaged in the production of foods, handling of foods, retail and hospitality sectors

​Pre-requisites

There are no entry requirements to this course.

Programme Outline

Properties and classifications of foodborne viruses
Exploring transmission pathways
Identifying symptoms
Understanding the mechanisms of viral contamination
Methods for detection of foodborne viruses
Strategies for control and prevention
Q&A – Ask the expert

Instructor credentials
This training course is delivered by qualified and experienced trainers. This is our lovely team of trainers.

Health & Hygiene

Food Science

Food & Hygiene

Food Handling

This course provides a comprehensive introduction to foodborne viruses, focusing on their properties, transmission, and impact on food safety. Designed for professionals at all levels, it covers detection methods, contamination risks, and prevention strategies to help businesses mitigate viral threats in food supply chains. Delivered by an industry expert, the course includes an interactive Q&A session for deeper insights. No prior knowledge is required.

Food Safety Course: Understanding and Preventing Foodborne Viruses

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

Course Summary

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

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

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

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

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

Who should attend

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


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

Pre-requisites

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

Programme Outline

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

Instructor credentials

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

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

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

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

Course Summary

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

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

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

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

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

Who should attend

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

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

Pre-requisites

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

Programme Outline

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

Instructor credentials

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

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

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

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

Course Summary

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

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

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

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

Who should attend

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

Pre-requisites

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

Programme Outline

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

Instructor credentials

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

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

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Food Safety, Education and Social Care Training Courses&nbsp;</h2><h2 fr-original-style="" style="box-sizing: border-box;">What You Need To Know About Food Allergies</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;"><h2 fr-original-style="" style="box-sizing: border-box;">CPD Accredited, Interactive Short Course</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;">2 hr session</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">Do you serve food, or have people with known allergies in your school or on your team?</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved</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;"><hr id="isPasted" 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;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food allergy&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">The 14 Allergens</li><li fr-original-style="" style="box-sizing: border-box;">The Immune System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Allergies</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">More than&nbsp;<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a>&nbsp;in industrialized countries suffer from food intolerance or food allergy</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div>About&nbsp;<a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a>&nbsp;live with a diagnosed food allergy in the UK, and&nbsp;<a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div>600,000 people in the UK have coeliac disease</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a354a7b" fr-original-style="" style="box-sizing: border-box;"></div>This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</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;">

What You Need To Know About Food Allergies



CPD Accredited, Interactive Short Course



2 hr session
Learn how to spot the 14 allergens, understand allergic reactions, and apply good food hygiene to keep everyone safe.






Course Contents:
What is a food allergy
The 14 Allergens
The Immune System
Consequences of Food Allergies
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
600,000 people in the UK have coeliac disease
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death

Spot allergens. Prevent reactions. Save lives.
Safe food is smart business.







Pochat Training

Allergens

Allergen Awareness

Food Allergy

Allergy & Immunology

Accredited Food Hygiene

Food Allergen

Allergy

Accredited Food Safety

• Learn how to spot the 14 allergens, understand allergic reactions, and apply good food hygiene to keep everyone safe.


Introduction to Food Allergies

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><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;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">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;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2>Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a>. This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2592/6<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;">

QA Level 2 Award In Food Safety For Manufacturing (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)



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



Accredited, Ofqual regulated qualification:

Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards.

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

The Ofqual Register number for this course is 603/2592/6






Manufacturing

Food Standards Agency (FSA)

Food Safety for Manufacturing, Level 2

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


Introduction to Food Intolerances
 CPD Accredited, Interactive Short Course



2 hr session
Safe food starts with awareness
Learn what food intolerances are, how they differ from allergies, their effects on the body, and how good food hygiene and awareness can help you support safe eating.



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

Understand intolerances. Serve safely. 
Know the difference: intolerance vs allergy. 
Food intolerances matter—learn how to manage them.
Support every customer with confidence. 







Learn what food intolerances are, how they differ from allergies, their effects on the body, and how good food hygiene and awareness can help you support safe eating.

Introduction to Food Intolerances

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For 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;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><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;"><hr id="isPasted" 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 data-css="tve-u-1723c1774ce" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">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;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</li></ul> <img src="https://images.cademy.co.uk/pochat-training/eaa46c26-880e-478a-ac05-5928b91c6d1e/original.png" style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

QA Level 2 Award In Food Safety For Retail (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½ hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)






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




Retail

Retail Management

Food & Drinks

Food Safety for Retail, Level 2

Get on the fast-track to achieving recognition as a BRCGS Professional with this 3-Day product safety management program.&nbsp;This 3-day session will comprise of 3 of the following 4 courses:&nbsp;<ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Risk Assessment&nbsp;&ndash; This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models. &nbsp;</li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Root Cause Analysis &ndash; This one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently. &nbsp;</li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Validation and Verification&nbsp;&ndash; This one-day course will provide delegates with a thorough understanding of validation and verification, so they know the level of detail required for each process and are able to use validation and verification in practice. </li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">VACCP&nbsp;&ndash; This one-day course&nbsp;will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. </li></ul>The above courses are especially helpful when implementing some of the requirements in the BRCGS Standards.These courses form part of the requirement to achieve recognition as a BRCGS Professional. Full details of the requirements to complete the program can be found&nbsp;<a href="https://www.brcgs.com/training/brcgs-professional/about-the-programme/" target="_blank" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" id="isPasted" fr-original-style=" color: rgb(234, 118, 0);">here</a>. By booking the Fast Track program, a substantial saving is made on purchasing the courses individually (25% discount). Once you have purchased your Fast Track program, please contact us to confirm which 3 courses you have selected.

Course Summary

BRCGS Professional is a learning program that will give you international recognition for the key skills and knowledge essential for product safety management. As a BRCGS Professional you will be well-equipped to manage any GFSI-recognised standard in your business, and able to implement or manage product safety systems. BRCGS is the leading provider of GFSI-recognised Standards globally, respected for quality and brand protection assurance. 


This training program has been designed by the BRCGS Technical team, in response to demands from the industry for training on the skills necessary to implement effective product safety management program.


The courses are subject-specific, train the core skills needed for any product safety individual, and will help with maintaining any GFSI-recognised certification scheme.


The 3-day Fast Track program will comprise of 3 of the following 4 courses:

Risk Assessment – This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models.
Root Cause Analysis – This one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently.
Validation and Verification – This one-day course will provide delegates with a thorough understanding of validation and verification, so they know the level of detail required for each process and are able to use validation and verification in practice.
Vulnerability Assessment for Food Fraud Training – This one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain.

The above courses are especially helpful when implementing some of the requirements in the BRCGS Standards.

These courses form part of the requirement to achieve recognition as a BRCGS Professional. Full details of the requirements to complete the program can be found here.

By booking the Fast Track program, a substantial saving is made on purchasing the courses individually. Once you have purchased your Fast Track program, please email us to advise of which 3 courses you have selected.

On completion of the required courses, candidates will be awarded with a BRCGS Professional certificate and an electronic open badge for use on emails and LinkedIn.

Key learning objectives

Gaining certification as a BRCGS Professional will:
enhance your understanding of product safety management
enable you to apply skills to reduce risks associated with product safety
enable you to contribute as part of the brand protection team your company needs
raise your status as a valuable employee

Who should attend

All product safety personnel in food and packaging, storage and distribution and related industries – for example quality assurance managers, food technologists, category technologists and HACCP teams. 
Enrolment is free of charge for anyone working at a BRCGS certificated site and there is no limit to the amount of people that can join. 

Pre-requisites

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

Programme Outline

Day 1 | Please consult the course page for the 1st course you have selected
Day 2 | Please consult the course page for the 2nd course you have selected
Day 3 | Please consult the course page for the 3rd course you have selected

Instructor credentials

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

Risk Assessment

Official BRCGS Professional 3-Day Fast Track program.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

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