Name: Business Writing 1 Day Workshop in Glasgow
Price: 595 GBP
Availability: InStock

Paisley

<h1 dir="ltr" id="isPasted" fr-original-style="" style="box-sizing: border-box;">Course Overview:</h1>This training based on leading teams will help you to develop anyone that leads a team or is involved in a leadership role. It is also useful for those that are about to embark on a position of leadership or need to develop their leadership skills.Course Contents:Having an effective team around you is crucial. However, it is an area that is often left to chance, which can lead to de-motivated individuals that do not feel part of the business and consequently do not perform. This course looks at what it takes to lead an effective team and how you can get the best out of the people in it by understanding the role of the leader, both personally and from the point of view of the team.Course Topics:<ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Qualities of an Effective Leader&nbsp;&ndash; Identifying the key characteristics of effective leaders, rating themselves against them and establishing key actions to develop the skills.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Leader or Manager?&nbsp;&ndash; Establishing the difference between the two and comparing themselves to those qualities.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">That Vision Thing&nbsp;&ndash; Making the business vision &lsquo;live&rsquo; for the team by answering key questions.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Developing Your Team Goals&nbsp;&ndash; Reviewing an action plan that develops clear goals for their team based on the business vision.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Motivation&nbsp;&ndash; Determining the &lsquo;Why&rsquo; for their staff and developing an understanding of emotions in a business context.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">What Motivates?&nbsp;&ndash; Looking at specific motivators for individuals and understanding that everyone is motivated by different things.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Being Consistently Different&nbsp;&ndash; Going against popular leadership theory and identifying that each staff member needs to be treated differently.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Dealing With Difficult Team Members&nbsp;&ndash; Understanding why team members are difficult. Looking at different behavior types and strategies for responding to them. Also, realizing that &lsquo;difficult&rsquo; behavior sometimes has its benefits.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Coaching&nbsp;&ndash; Using a simple method of coaching, including action plans.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Three Key Skills of Coaching&nbsp;&ndash; Looking at the skills required to be an effective coach.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Instant Results Coaching&nbsp;&ndash; Coaching in a hurry!</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Can Do Coaching Practice&nbsp;&ndash; Putting the learning into practice</li></ul>Course Feature:By the end of this training you will be able to:<ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the qualities of an effective leader</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Benchmark themselves against those qualities and develop actions to improve</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the difference between leading and managing</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the value of sharing the business vision with the team</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Develop team goals based on the business vision</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Motivate their staff by understanding their drivers and developing actions to support them</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Deal with difficult staff members</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Challenge staff in a meaningful and effective way</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Coach staff effectively using a simple process</li></ul>Certification:Once after the training you receive course completion certificate from MangatesWho can Attend?Anybody who is interested in learning Effective Skills to Lead a Team.

Certificate: Course Completion Certificate | Language: English

Duration: 1 Day | Credits: 8 PDUs

Course Delivery: Classroom | Virtual Live

Lunch and Beverages are included in a classroom session

Course  Overview:

For the better part of everyday, we are communicating to and with others. Whether it's the speech you deliver in the boardroom, the level of attention you give your spouse when they are talking to you, or the look you give the cat, it all means something. 

The Communication Strategies workshop will help participants understand the different methods of communication and how to make the most of each of them. These strategies will provide a great benefit for any organization and its employees. They will trickle down throughout the organization and positively impact everyone involved.

Learning Objectives:

This workshop will help teach participants how to: 
Identify common communication problems that may be holding them back
Develop skills in asking questions
Identify what their non-verbal messages are telling others
Develop skills in listening actively and empathetically
Enhance their ability to handle difficult situations
Deal with situations assertively

Agenda:

Module One: The Big Picture
What is Communication?
How Do We Communicate?
Other Factors in Communication

Module Two: Understanding Communication Barriers
An Overview of Common Barriers
Language Barriers
Cultural Barriers
Differences in Time and Place

Module Three: Paraverbal Communication Skills
The Power of Pitch
The Truth about Tone
The Strength of Speed

Module Four: Non-Verbal Communication
Understanding the Mehrabian Study
All About Body Language
Interpreting Gestures

Module Five: Speaking Like a STAR
S = Situation
T = Task
A = Action
R = Result
Summary

Module Six: Listening Skills
Seven Ways to Listen Better Today
Understanding Active Listening
Sending Good Signals to Others

Module Seven: Asking Good Questions
Open Questions
Closed Questions
Probing Questions

Module Eight: Appreciative Inquiry
The Purpose of AI
The Four Stages
Examples and Case Studies

Module Nine: Mastering the Art of Conversation
Level One: Discussing General Topics
Level Two: Sharing Ideas and Perspectives
Level Three: Sharing Personal Experiences
Our Top Networking Tips

Module Ten: Advanced Communication Skills
Understanding Precipitating Factors
Establishing Common Ground
Using "I" Messages

Module Eleven: Wrapping Up
Words from the Wise

Target Audience:

Anybody who is interested in learning Communication Strategies Skills.

Mangates

Communication Strategies 1 Day Workshop in Paisley


The sale ends 5 days before the event starts.

Early Bird Fee

The sale ends 10 days before the event starts.

Standard Fee

Certificate: Course Completion Certificate | Language: English

Duration: 1 Day | Credits: 8 PDUs

Course Delivery: Classroom | Virtual Live

Lunch and Beverages are included in a classroom session

Course  Overview:

This course focuses on effective negotiation techniques to be successful in different situations and with people holding different levels of power. The course evaluates how negotiations impact the organizations and ourselves. Reflect on the different outcomes that can be achieved through negotiation and understand which outcomes are acceptable for the intended objectives. Finally participants reflect on the influencing process and how one can achieve things without having the authority or power. 

Each module has been carefully selected based on the intake and skills gaps of the specific audience. After a brief introduction, participants are given 1 to 2 minutes to introduce themselves, practicing their presentation and communication skills (if the intake has included the requested video, this introduction will only be 1 minute). 

Learning Objectives:

At the end of this course, you will be able to:
Define negotiation and influencing stages and how to do so effectively. 
Understand different aspects of negotiating: persuasion, manipulation, assertiveness, rationalization, and active listening. 
Understand individuals and organizations (attitude, behavior and culture). What each party expects, dealing with emotions, and resistance. 
Power play: who is in control and how to change it – tactics and coordination of power. The importance of knowledge.
Understand communication strategies, effectiveness in communicating, verbal and nonverbal 
Orchestrating a plan: positioning, anticipating problems, managing conflicts, and  approaching others for help. 
Understand interpersonal skills: importance of self-awareness, adapting expectations, and resilience. 
Understand results: risk assessment, damage control, keeping good relationships, win-win outcomes. 
Understand how to use BAPNA, ZOPA, negotiation canvas and other tools and strategies.
Understand how communication and presentation skills empower your negotiation abilities. 

Agenda:

Before We Begin
Welcome/Introductions
Purpose/Inspiration
Course Dynamics
Self Evaluation on Basic Negotiation Skills Knowledge - Class Discussion

Negotiation Canvas
Understanding the Methodology
Think, Feel, See, Hear, Say and Do
Giving and Taking
Points of Interest
Plan B (Key Arguments and Drawbacks)

BATNA and ZOPA
BATNA - Best Alternative to a Negotiated Agreement Intro
Example/Role play: Selling a Car
ZOPA - Zone of Possible Agreement or "bargaining range” Intro
Example/Role Play: Overcoming a Negative Bargaining Zone

Evaluating Success
Defining Negotiation Success
Criteria to Evaluate/Measure Success and Effectiveness
Exercise/Role Play: Hand Shaking
Maintaining a Continued Positive Relationship

Influence and persuasion 
Definitions
General Overview
Positive and Negative Ways to Influence
Open Discussion: Sun vs Wind Tale 
Video: Perception and Persuasion
Video: The Science of Persuasion

Introduction to Communication and Presentation skills
Communication Skills
Exercise/Role Play: Connecting Strangers
Presentation Skills
Exercise/Role Play: Words Clearly Spoken and Silence
Video TED: How to Sound Smart - View and Discuss

Conclusions
Wrap Up
Self Assessment GAP
Feedback Form
Closing Remarks

Negotiation Skills - Professional 1 Day Workshop in Paisley

Hamilton, UK

Negotiation Skills - Professional 1 Day Workshop in Hamilton, UK

Communication Strategies 1 Day Workshop in Hamilton, UK


Airdrie

Negotiation Skills - Professional 1 Day Workshop in Airdrie

Communication Strategies 1 Day Workshop in Airdrie

Certificate: Course Completion Certificate | Language: English
Duration: 1 Day | Credits: 8 PDUs
Course Delivery: Classroom | Virtual Live
Lunch and Beverages are included in a classroom session
Course Overview:
Emotional intelligence describes the ability to understand one’s own feelings. It also provides great insight into how emotion influences motivation and behavior. The concept of Emotional Intelligence has been around since the early 20th century, but the term was first introduced by Wayne Payne in 1985.
With our Emotional Intelligence workshop, you will gain a better understanding of self-management and self-awareness. This in turn will give you better insight and control over your actions and emotions. With a greater understanding of emotions, you will experience a positive impact on your professional and personal lives.
Target Audience:
Anybody who is interested in learning Emotional intelligence Skills
Learning Objectives:
Understand the Emotional Intelligence competency framework.
Assess and understand current Emotional Intelligence level.
Understand techniques for being highly positive and energetic.
Understand how emotions can influence thoughts, goals, relationships, decision-making ability, etc.
Understand the importance of high expectations and pressure and how to go through it.
Understand how to be an emotionally strong person, who can handle emotions.
Understand how to be a responsible person, who does not believe in blame/complaint.
Understand techniques to develop your emotional intelligence on the job.
Agenda:
Module One: What is Emotional Intelligence?
Self-Management
Self Awareness
Self-Regulation
Self-Motivation
Empathy
Module Two: Four Skills in Emotional Intelligence
How to Accurately Perceive Emotions
Use Emotions to Facilitate Thinking
Understand Emotional Meanings
Manage Emotions
Module Three: Verbal Communication Skills
Focused Listening
Asking Questions
Communicating with Flexibility and Authenticity
Module Four: Non-Verbal Communication Skills
Body Language
The Signals You Send to Others
It’s Not What You Say, It’s How You Say It
Module Five: Social Management and Responsibility
Benefits of Emotional Intelligence
Articulate your Emotions Using Language.
Module Six: Tools to Regulate Your Emotions
Seeing the Other Side
Self-Management and Self Awareness
Giving in Without Giving Up
Module Seven: Gaining Control
Using Coping Thoughts
Using Relaxation Techniques
Bringing it All Together
Module Eight: Business Practices (I)
Understand Emotions and How to Manage Them in the Workplace
Role of Emotional Intelligence at Work
Disagreeing Constructively
Module Nine: Business Practices (II)
Optimism
Pessimism
The Balance Between Optimism & Pessimism
Module Ten: Making an Impact
Creating a Powerful First Impression
Assessing a Situation
Being Zealous without Being Offensive
Module Eleven: Wrapping Up
Words from the Wise
Review of Parking Lot
Lessons Learned
Completion of Action Plans and Evaluations

Basic

Emotional Intelligence (EQ)

Emotional Intelligence 1 Day Training in Airdrie

Emotional intelligence 1 Day Training in Airdrie

Course Overview:According to a 1973 survey by the Sunday Times of London, 41% of people list public speaking as their biggest fear. Forget small spaces, darkness, and spiders, standing up in front of a crowd and talking is far more terrifying for most people. Through this workshop you will become more confident and relaxed in front of an audience which will translate into a successful speaking event.However, mastering this fear and getting comfortable speaking in public can be a great ego booster, not to mention a huge benefit to your career. The Public Speaking workshop will give participants some public speaking skills, including in-depth information on developing an engaging program and delivering their presentation with power.Learning Objectives:Inside This Training, You&#39;ll Learn<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Completely remove your stage fear and become a dynamic speaker</li><li fr-original-style="" style="box-sizing: border-box;">Raise your confidence up to a level you never thought to be possible!</li><li fr-original-style="" style="box-sizing: border-box;">Deeper insights into group dynamics</li><li fr-original-style="" style="box-sizing: border-box;">Presentation design, skills &amp; styles</li><li fr-original-style="" style="box-sizing: border-box;">Tools to get your audience to say yes to you</li><li fr-original-style="" style="box-sizing: border-box;">Advanced new behavior patterns required for public speaking</li><li fr-original-style="" style="box-sizing: border-box;">Control time for effective training</li><li fr-original-style="" style="box-sizing: border-box;">Secrets of mind control techniques</li><li fr-original-style="" style="box-sizing: border-box;">Develop your personal winning style</li></ul>Prerequisites:NoneCourse Materials:Attendees will receive a course manual with presentation slides and reference materials.Agenda:Module One: Identifying Your Audience<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Performing a Needs Analysis</li><li fr-original-style="" style="box-sizing: border-box;">Creating an Audience Profile</li><li fr-original-style="" style="box-sizing: border-box;">Identifying Key Questions and Concerns</li></ul>Module Two: Creating a Basic Outline<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Outlining the Situation</li><li fr-original-style="" style="box-sizing: border-box;">Identifying the Task That Had to Be Performed</li><li fr-original-style="" style="box-sizing: border-box;">Listing the Actions You Took</li><li fr-original-style="" style="box-sizing: border-box;">Revealing the Results</li></ul>Module Three: Organizing the Program<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Making Organization Easy</li><li fr-original-style="" style="box-sizing: border-box;">Organizational Methods</li><li fr-original-style="" style="box-sizing: border-box;">Classifying and Categorizing</li></ul>Module Four: Fleshing It Out<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Identifying Appropriate Sources</li><li fr-original-style="" style="box-sizing: border-box;">Establishing Credibility</li><li fr-original-style="" style="box-sizing: border-box;">The Importance of Citations</li></ul>Module Five: Putting It All Together<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">&nbsp;Writing Your Presentation</li><li fr-original-style="" style="box-sizing: border-box;">Adding a Plan B</li><li fr-original-style="" style="box-sizing: border-box;">Reviewing, Editing, and Rewriting</li></ul>Module Six: Being Prepared<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Checking Out the Venue</li><li fr-original-style="" style="box-sizing: border-box;">Gathering Materials</li><li fr-original-style="" style="box-sizing: border-box;">A 24 Hour Checklist</li></ul>Module Seven: Overcoming Nervousness<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">A Visit from the Boss</li><li fr-original-style="" style="box-sizing: border-box;">Preparing Mentally</li><li fr-original-style="" style="box-sizing: border-box;">Physical Relaxation Techniques</li><li fr-original-style="" style="box-sizing: border-box;">Appearing Confident in Front of the Crowd (Even If You Don&acirc;&euro;&trade;t Feel That Way)</li></ul>Module Eight: Delivering Your Speech (I)<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Starting Off on the Right Foot</li><li fr-original-style="" style="box-sizing: border-box;">Using Visual Aids</li><li fr-original-style="" style="box-sizing: border-box;">Checking the Volume of Your Voice</li></ul>Module Nine: Delivering Your Speech (II)<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Adjusting on the Fly</li><li fr-original-style="" style="box-sizing: border-box;">Gauging Whether Breaks Are Required</li><li fr-original-style="" style="box-sizing: border-box;">Wrapping Up and Winding Down</li></ul>Module Ten: Questions and Answers<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Ground Rules</li><li fr-original-style="" style="box-sizing: border-box;">Answering Questions That Sound Like an Attack</li><li fr-original-style="" style="box-sizing: border-box;">Dealing with Complex Questions</li></ul>Module Eleven: Wrapping Up<ul type="disc" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Words from the Wise</li><li fr-original-style="" style="box-sizing: border-box;">Review of Parking Lot</li><li fr-original-style="" style="box-sizing: border-box;">Lessons Learned</li><li fr-original-style="" style="box-sizing: border-box;">Completion of Action Plans and Evaluations</li></ul>Target Audience:Anybody who is interested in Public Speaking Skills.Technical Requirements:For eBooks:Internet for downloading the eBookLaptop, tablet, Smartphone, eReader (No Kindle)Adobe DRM supported software (e.g. Digital Editions, Bluefire Reader)eBook download and activation instructions

Certificate: Course Completion Certificate | Language: English
Duration: 1 Day | Credits: 8 PDUs
Course Delivery: Classroom | Virtual Live
Lunch and Beverages are included in a classroom session
Course Overview:
This networking skills training will help you to build a professional reputation and develop a network of connections through the two key methods available to you; face-to-face and online.
You will discover how to effectively combine these two approaches and create a strategy for networking success that will generate your own community and actively grow your personal network. This will result in an improved performance in your approach to networking and consequently provide opportunities and prospects that will increase your business success.
The training provides you with the tools and techniques to both plan a successful, strategic approach to networking and develop your personal communication skills, which will ensure you build effective business relationships.
Course Contents:
Effective Networking Strategies and Techniques – Business Networking Training
Networking has become a crucial factor in the modern workplace. It is the most effective method of developing your business or career and is a key component of your personal brand. You need to be able to build strong business relationships, develop a level of personal credibility and increase your network of contacts in order to enhance your visibility and create opportunities for yourself and your organisation.
Perhaps you’re looking to improve the networking performance of a management or sales team. Or you want to include networking skills training as part of management and leadership training programmes. Whatever your need, We provide you with a comprehensive networking skills training course to make your life easy.
This business networking training is aimed at helping you develop your business or career. You will help ensure you have the skills, knowledge and techniques to develop a joined-up networking strategy that gets you the outcomes you want.
You will also be encouraged to develop the correct behaviours and attitudes to help build your visibility and credibility through networking so that you develop strong working relationships that last.
Course Topics:
Why Network? – Establishing the importance of networking with some shocking statistics and an activity that defines the importance of networking to the individual. This is followed by some insight into the key aims of a networking strategy, what puts people off as well as some personal revelations about networking
Increase Your Business Presence – Looking at the components of a strong business presence, including; credibility, personal brand, visibility and social capital.
Developing a Networkers Attitude – An exercise that clarifies the perfect attitudes and behaviours of great networkers and comparing the participants against this. Thus identifying areas for development.
Face to Face Networking – An overview and insight into the main types of face to face networking opportunities available with the benefits and pitfalls of each.
Online Networking – An overview of the different social media and online networking tools and how to get the best out of them. Includes; LinkedIn, Twitter, Facebook and online forums.
Communication Skills for Networking Success – Ensuring a good first impression, creating an opening sound bite and writing an online profile that promotes and engages.
Developing a Conversation – Building on the opening sound bite and developing a conversation through good questioning techniques and following a selection of key networking rules. Including an activity to test and practice the skills.
Working a Room – A fun activity that embeds and develops learning while encouraging practice and communication. This activity covers 10 of the main skills required to work a room.
Breaking into a Group – Identifying body language to spot when a group or pair is open to new people entering the conversation or would rather not encourage participation. Knowing how to break into a group, what to say and how to remain professional.
Exiting a Conversation – Developing some techniques to extricate oneself from a conversation without causing embarrassment or rudeness.
The Follow Up – Using a structure to identify the most important contacts created and establishing when and how to follow up with each group. Includes example follow up email and a chance to develop their own.
Creating a Network Plan – Participants are provided with a networking action plan to review and complete. This sets them on the journey of developing their networking skills and ensures they have a strategy and goals to target.
This training is highly interactive and includes lots of activities and exercises to stimulate discussion and develop learning opportunities.
Networking has become a crucial factor in the modern workplace. It is the most effective method of developing your business or career and is a key component of your personal brand. You need to be able to build strong business relationships, develop a level of personal credibility and increase your network of contacts in order to enhance your visibility and create opportunities for yourself and your organisation.
Perhaps you’re looking to improve the networking performance of a management or sales team. Or you want to include networking skills training as part of management and leadership training programmes. Whatever your need, We will provide you with a comprehensive networking skills training course to make your life easy.
Course Feature:
At the end of this business networking skills training, you will be able to:
Develop a successful networking strategy
Maximise their effectiveness with face-to-face and online networking opportunities
Improve their approach, attitude and behaviours when networking
Create a plan for networking that will help them meet their goals
Certification:
Once after the training you receive course completion certificate from Mangates
Who can Attend?
Anybody who is interested in learning Business Networking Skills.

Networking Skills

Business & Marketing

Business Networking 1 Day Training in Airdrie

Master Business Networking in Just 1 Day - Join our Workshop in Airdrie

Certificate: Course Completion Certificate | Language: English

Duration: 1 Day | Credits: 8 PDUs

Course Delivery: Classroom | Virtual Live

Lunch and Beverages are included in a classroom session

Course Overview:

Writing is a key method of communication for most people, and it"s one that many people struggle with. Writing and communication skills have degraded with more and more people communicating through email and text messaging. Developing writing skills is still important in the business world as creating proper documents (such as proposals, reports, and agendas), giving you that extra edge in the workplace.

The Business Writing workshop will give you a refresher on basic writing concepts (such as spelling, grammar, and punctuation), and an overview of the most common business documents. These basic skills will provide you with that extra benefit in the business world that a lot of people are losing.

Learning Objectives:

After completing this course, delegates will be able to: 

Write business documents to a professional standard and conforming to acceptable formats
Present information in an organised, structured way so as to achieve a specific objective
Use a business-like style and vocabulary, while displaying sensitivity to different levels of reader expertise
Express ideas with confidence and clarity, supporting persuasive and logical arguments

Agenda:

Module One: Working with Words
Spelling
Grammar
Creating a Cheat Sheet

Module Two: Constructing Sentences
Parts of a Sentence
Punctuation
Types of Sentences

Module Three: Creating Paragraphs
The Basic Parts
Organization Methods

Module Four: Writing Meeting Agendas
The Basic Structure
Choosing a Format
Writing the Agenda

Module Five: Writing Emails
Addressing Your Message
Grammar and Acronyms

Module Six: Writing Business Letters
The Basic Structure
Choosing a Format
Writing the Letter

Module Seven: Writing Proposals
The Basic Structure
Choosing a Format
Writing the Proposal

Module Eight: Writing Reports
The Basic Structure
Choosing a Format
Writing the Report

Module Nine: Other Types of Documents
Requests for Proposals
Projections
Executive Summaries
Business Cases

Module Ten: Proofreading and Finishing
A Proofreading Primer
How Peer Review Can Help
Printing and Publishing

Module Eleven: Wrapping Up
Words from the Wise
Review of Parking Lot
Lessons Learned
Completion of Action Plans and Evaluations

Certification:

Once after the training you receive course completion certificate from Mangates.

Target Audience:

Anybody who is interested in learning Business Writing Skills.

Business Writing 1 Day Workshop in Paisley

Glasgow

Business Writing 1 Day Workshop in Glasgow

Real Estate Development cash flows require greater skill and flexibility from Analysts, and an ability to work with simultaneously with project partners. Value add and opportunistic property investments are complex both in their initial scope and their cash flow projections.This course will show delegates how to appraise projects in Excel, incorporate and communicate updates as they happen and ultimately understand how to convert an opportunistic property investment into a core asset that can be sold on.Residual models (profit &amp; site) are demonstrated first to illustrate the main components of any scheme and the traditional methods of evaluation such as profit on cost ratio, rental yield and interest cover. Development cash flows are then constructed in detail looking in particular at phased income as well as fixed, variable and incidental construction costs and their impact on the net cash flow. Additional performance metrics are calculated including geared IRR and return on equity.Development financing can be trickier than straightforward senior debt investment financing. This is because finance is often required in stages. The brought forward carried forward method demonstrated on the course, is the easiest way to deal with programmed debt drawdown functions and rolled-up interest.The assessment of project specific risk is arguably much more important in development schemes. Sensitivity analysis and scenario analysis are covered in the final section of the course. On this course you will&hellip;<ul fr-original-style="" style="box-sizing: border-box;"><li value="1" fr-original-style="" style="box-sizing: border-box;">Learn how to calculate land and profit residuals</li><li value="2" fr-original-style="" style="box-sizing: border-box;">Learn how to structure a full development cash flow, including phased sales, S-curve and straight line cost functions</li><li value="3" fr-original-style="" style="box-sizing: border-box;">You will be taught how to find maximum bidding prices for site development and building refurbishments</li><li value="4" fr-original-style="" style="box-sizing: border-box;">Understanding development financing considerations and learn how to optimise financing</li><li value="5" fr-original-style="" style="box-sizing: border-box;">Analyse financial and project completion risks</li><li value="6" fr-original-style="" style="box-sizing: border-box;">Employ best practice and find solutions to common modelling problems</li></ul> Who will benefit from this course?<ul fr-original-style="" style="box-sizing: border-box;"><li value="1" fr-original-style="" style="box-sizing: border-box;">Developers</li><li value="2" fr-original-style="" style="box-sizing: border-box;">Surveyors</li><li value="3" fr-original-style="" style="box-sizing: border-box;">Real Estate professionals at any level with exposure to real estate financial models on a frequent basis</li><li value="4" fr-original-style="" style="box-sizing: border-box;">Fund managers</li><li value="5" fr-original-style="" style="box-sizing: border-box;">Asset managers</li><li value="6" fr-original-style="" style="box-sizing: border-box;">Land managers</li><li value="7" fr-original-style="" style="box-sizing: border-box;">Planning managers</li><li value="8" fr-original-style="" style="box-sizing: border-box;">Lenders</li></ul> Course OutlineDay OneLearn how to build a discounted cash flow, analyse returns and understand the components of development models<ul fr-original-style="" style="box-sizing: border-box;"><li value="1" fr-original-style="" style="box-sizing: border-box;">Gross versus Net Yields, calculating Net Development Value (NDV)</li><li value="2" fr-original-style="" style="box-sizing: border-box;">Profit residual, with and without financing</li><li value="3" fr-original-style="" style="box-sizing: border-box;">Site residual, how to calculate profit without knowing your costs.</li><li value="4" fr-original-style="" style="box-sizing: border-box;">Introducing financing to site residual calculations</li><li value="5" fr-original-style="" style="box-sizing: border-box;">Purchase price and acquisition costs</li><li value="6" fr-original-style="" style="box-sizing: border-box;">Phased Sales, marketing and disposal costs</li><li value="7" fr-original-style="" style="box-sizing: border-box;">Modelling construction costs using straight line basis, fixed costs, variable costs, incidental costs and construction fees</li><li value="8" fr-original-style="" style="box-sizing: border-box;">Professional fees</li><li value="9" fr-original-style="" style="box-sizing: border-box;">Income and expenditure project functions</li><li value="10" fr-original-style="" style="box-sizing: border-box;">Logic functions, logic tables and array formulae</li></ul> Day TwoLearn how to build a detailed property development project cash flow, add financing and perform risk analysis on commercial development projects<ul fr-original-style="" style="box-sizing: border-box;"><li value="1" fr-original-style="" style="box-sizing: border-box;">Multiple IRRs, competing projects, scoping and linear programming, maximising performance</li><li value="2" fr-original-style="" style="box-sizing: border-box;">Return metrics: Equity profit ratio (EPR), Costs paid out of proceeds (POP), Profit on cost ratio (PCR)</li><li value="3" fr-original-style="" style="box-sizing: border-box;">Alternative site calculation, Net present value (NPV),</li><li value="4" fr-original-style="" style="box-sizing: border-box;">Modelling construction costs using S-curve , variable costs, incidental costs and construction fees</li><li value="5" fr-original-style="" style="box-sizing: border-box;">Switching between scenarios</li><li value="6" fr-original-style="" style="box-sizing: border-box;">Introduction to Development financing, Pari Passu versus Equity First Financing</li><li value="7" fr-original-style="" style="box-sizing: border-box;">Debt scheduling: brought forward and carried forward method</li><li value="8" fr-original-style="" style="box-sizing: border-box;">Consideration of the impact of development finance interest, fees and covenants</li></ul> Included in the Course<ul fr-original-style="" style="box-sizing: border-box;"><li value="1" fr-original-style="" style="box-sizing: border-box;">CPD Accredited Certificate &amp; LinkedIn Proficiency Badge</li><li value="2" fr-original-style="" style="box-sizing: border-box;">Course Manual - In-Person Course attendees will receive a Physical Copy, Virtual Course attendees will receive a Virtual Copy and have the option to purchase a Hard Copy at an additional fee</li><li value="3" fr-original-style="" style="box-sizing: border-box;">Course Files</li><li value="4" fr-original-style="" style="box-sizing: border-box;">Online Learning Platform access - Further Learning Resources (Reading, Files and Videos)</li><li value="5" fr-original-style="" style="box-sizing: border-box;">Post Course Support - Two Months of Questions &amp; Answers, and One year of support is available for an additional fee</li></ul> For more information about the Real Estate Developer such as course delivery methods, pricing and dates, please contact Sam on the Bayfield Training Sales team:E - s.musgrave@bayfieldtraining.comT - 01223 517851W - <a href="https://www.bayfieldtraining.com/" target="_blank" rel="nofollow noopener noreferrer ugc" title="https://www.bayfieldtraining.com/" data-airgap-id="125" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">www.bayfieldtraining.com</a>



Real Estate Development cash flows require greater skill and flexibility from Analysts, and an ability to work with simultaneously with project partners. Value add and opportunistic property investments are complex both in their initial scope and their cash flow projections.
This course will show delegates how to appraise projects in Excel, incorporate and communicate updates as they happen and ultimately understand how to convert an opportunistic property investment into a core asset that can be sold on.
Residual models (profit & site) are demonstrated first to illustrate the main components of any scheme and the traditional methods of evaluation such as profit on cost ratio, rental yield and interest cover. Development cash flows are then constructed in detail looking in particular at phased income as well as fixed, variable and incidental construction costs and their impact on the net cash flow. Additional performance metrics are calculated including geared IRR and return on equity.
Development financing can be trickier than straightforward senior debt investment financing. This is because finance is often required in stages. The brought forward carried forward method demonstrated on the course, is the easiest way to deal with programmed debt drawdown functions and rolled-up interest.
The assessment of project specific risk is arguably much more important in development schemes. Sensitivity analysis and scenario analysis are covered in the final section of the course.


On this course you will…
Learn how to calculate land and profit residuals
Learn how to structure a full development cash flow, including phased sales, S-curve and straight line cost functions
You will be taught how to find maximum bidding prices for site development and building refurbishments
Understanding development financing considerations and learn how to optimise financing
Analyse financial and project completion risks
Employ best practice and find solutions to common modelling problems


Who will benefit from this course?
Developers
Surveyors
Real Estate professionals at any level with exposure to real estate financial models on a frequent basis
Fund managers
Asset managers
Land managers
Planning managers
Lenders


Course Outline
Day One
Learn how to build a discounted cash flow, analyse returns and understand the components of development models
Gross versus Net Yields, calculating Net Development Value (NDV)
Profit residual, with and without financing
Site residual, how to calculate profit without knowing your costs.
Introducing financing to site residual calculations
Purchase price and acquisition costs
Phased Sales, marketing and disposal costs
Modelling construction costs using straight line basis, fixed costs, variable costs, incidental costs and construction fees
Professional fees
Income and expenditure project functions
Logic functions, logic tables and array formulae


Day Two
Learn how to build a detailed property development project cash flow, add financing and perform risk analysis on commercial development projects
Multiple IRRs, competing projects, scoping and linear programming, maximising performance
Return metrics: Equity profit ratio (EPR), Costs paid out of proceeds (POP), Profit on cost ratio (PCR)
Alternative site calculation, Net present value (NPV),
Modelling construction costs using S-curve , variable costs, incidental costs and construction fees
Switching between scenarios
Introduction to Development financing, Pari Passu versus Equity First Financing
Debt scheduling: brought forward and carried forward method
Consideration of the impact of development finance interest, fees and covenants


Included in the Course
CPD Accredited Certificate & LinkedIn Proficiency Badge
Course Manual - In-Person Course attendees will receive a Physical Copy, Virtual Course attendees will receive a Virtual Copy and have the option to purchase a Hard Copy at an additional fee
Course Files
Online Learning Platform access - Further Learning Resources (Reading, Files and Videos)
Post Course Support - Two Months of Questions & Answers, and One year of support is available for an additional fee


For more information about the Real Estate Developer such as course delivery methods, pricing and dates, please contact Sam on the Bayfield Training Sales team:
E - s.musgrave@bayfieldtraining.com
T - 01223 517851
W - www.bayfieldtraining.com

Bayfield Training

Financial Modelling & Analysis

Real Estate Finance

Financial Modelling

Microsoft Excel

Financial Risk Management

Professional Development

Continuous Professional Development (CPD)

This course will show delegates how to appraise projects in Excel, incorporate and communicate updates as they happen and ultimately understand how to convert an opportunistic property investment into a core asset that can be sold on.

Real Estate Developer (Development Cash Flow Modelling in Excel)

General Admission

Why Video is Essential For Business
This interactive workshop is your key to mastering the art of creating impactful and high-quality video content tailored for your business needs.

What You Will Learn:
Get hands-on with the key skills for impactful video production:
Video Dynamics: Understand what makes visuals engaging and effective.
Essential Equipment: Choose the right equipment for your needs.
Planning Perfection: Set the stage for a smooth and successful shoot.
Framing Fundamentals: Compose shots that tell a story.
Audio & its Importance: Capture clear and professional sound.
Lighting Mastery: Master techniques for beautiful visuals.
On-Camera Confidence: Deliver your message with poise and presence.
Directing for Impact: Get the best performances from others.
Cutaway Creativity: Enhance your storytelling with strategic cuts.
Shoot Savvy: Plan efficient and productive filming sessions.
Who Should Take This Workshop?
This workshop is ideal for business owners, entrepreneurs, and marketing professionals who want to incorporate video into their marketing strategies but lack prior video experience.
Workshop Prerequisites:
A basic understanding of computers and the internet
A willingness to learn and practice new skills
Workshop Format:
This workshop is delivered online on Zoom.
Workshop Duration:
This workshop has been broken down into three sessions and runs over three weeks. Each session is run on a Friday from 12 to 2 PM so there is no information overload. You will receive a recording of each session on completion so that you can review the work at your leisure.
Don't miss out on this opportunity to empower your business with the power of creating videos. Enrol in our ‘Creating Videos With Your Phone’ workshop today and start creating captivating videos that drive engagement, boost conversions, and elevate your business to new heights of success.
If you would like to find out more about creating and using video in your business then feel free to book a 121 with us.
You might also want to consider joining our 'Video Creators Club' which has everything that you need to get started using video in your business.

Clockwork Eye Video

Photography & Video

Video

Video Marketing

Video Creation

Mobile Video Production

Film & Video

Video Design

Videography

Video Production

Video Editing

Video & Mobile Marketing

Learn to craft top-notch videos for your business using your mobile phone in this interactive workshop. Enhance marketing, visibility, and attract more clients through video. All-in-one workshop for diving into the world of business videos. #VideoCreation #BusinessBoost

Creating Video For Business (Interactive Workshop)

Chesterfield

<h2 data-css="tve-u-1724b1fded6" id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 1 Award In Health And Safety In The Workplace (RQF)</h2><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-1724b1fde88" fr-original-style="" style="box-sizing: border-box;">Face to Face: Half-day course</li><li data-css="tve-u-1724b1fde88" fr-original-style="" style="box-sizing: border-box;"><div data-css="tve-u-1756ab31da2" fr-original-style="" style="box-sizing: border-box;"></div>Virtual Classroom: Spread over 2 sessions of 2&frac12; hr duration</li><li data-css="tve-u-1724b1fde88" fr-original-style="" style="box-sizing: border-box;"><div data-css="tve-u-1724b1fde85" fr-original-style="" style="box-sizing: border-box;"></div>A basic course to train your workers in basic health and safety</li><li data-css="tve-u-1724b1fde88" fr-original-style="" style="box-sizing: border-box;">Teaches workers how to keep themselves and others safe at work</li></ul><h3 data-css="tve-u-1724b1fdeca" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</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;">Roles and responsibilities of employers and employees</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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>The importance of health and safety in the workplace</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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>Workplace hazards and Risks, including:<ul fr-original-style="" style="box-sizing: border-box;"><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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>Slips, Trips and Falls</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;">Manual Handling</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;">Fire</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;">Working from Height</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;">Electricity</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;">Hazardous Substances</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;">Machinery and Vehicles</li></ul></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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>Workplace conditions that can affect health and safety</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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>Health and Safety Signage</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-1724b279d92" fr-original-style="" style="box-sizing: border-box;"></div>Personal Protective Equipment and its uses</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-1724b279e6b" fr-original-style="" style="box-sizing: border-box;"></div>Importance of Personal hygiene</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-1724b279f22" fr-original-style="" style="box-sizing: border-box;"></div>The Purpose of First Aid Provision</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-1724b279fce" fr-original-style="" style="box-sizing: border-box;"></div>The need for Reporting Incidents and ill Health</li></ul><h3 data-css="tve-u-1724b1fde93" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Benefits of this 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;">In 2018/19, 1.4 million people suffered from a work-related illness</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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>581,000 sustained an injury</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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>147 People lost their lives</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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>The estimated cost of injuries and ill health last year was &pound;15 billion</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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>28.2 million working days, or 108,045 working years, were lost due to work-related illnesses and injuries</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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>It is an employer&#39;s duty to protect the health, safety and welfare of their employees and other people who might be affected by their business. This includes providing sufficient information, instruction and training of employees, so they can work in a way that does not put themselves or others at risk</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-1724b1fded9" fr-original-style="" style="box-sizing: border-box;"></div>Our QA Level 1 Award in Health and Safety in the Workplace (RQF) course helps employs gain a bit more understanding of health and safety issues and their own role within that</li></ul><h3 data-css="tve-u-1724b1fde81" id="isPasted" style="color: rgb(10, 10, 10); box-sizing: border-box;" fr-original-style=" color: rgb(10, 10, 10);">Accredited, Ofqual regulated qualification:</h3><div fr-original-style="" style="box-sizing: border-box;"><img src="https://images.cademy.co.uk/pochat-training/d4bd1328-0561-4a59-aef0-01af2e9666f7/original.png" style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left;" fr-original-class="fr-draggable">Our Health and Safety 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 Health and Safety Certificate fulfils the legal requirements and is a very good way to make sure you and your employees are trained in Health and Safety. The&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/0774/2</div><div fr-original-style="" style="box-sizing: border-box;"> </div>

QA Level 1 Award In Health And Safety In The Workplace (RQF)
Face to Face: Half-day course
Virtual Classroom: Spread over 2 sessions of 2½ hr duration
A basic course to train your workers in basic health and safety
Teaches workers how to keep themselves and others safe at work
Course Contents:
Roles and responsibilities of employers and employees
The importance of health and safety in the workplace
Workplace hazards and Risks, including:Slips, Trips and FallsManual HandlingFireWorking from HeightElectricityHazardous SubstancesMachinery and Vehicles
Workplace conditions that can affect health and safety
Health and Safety Signage
Personal Protective Equipment and its uses
Importance of Personal hygiene
The Purpose of First Aid Provision
The need for Reporting Incidents and ill Health
Benefits of this course:
In 2023/24, 1.7 million people suffered from a work-related illness
600,000 sustained a non-fatal injury
138 People lost their lives
776,000 Workers suffered from work-related stress, depression or anxiety
The estimated cost of injuries and ill health last year was £21.6 billion
33.7 million working days, or 140,417 working years, were lost due to work-related illnesses and injuries
It is an employer's duty to protect the health, safety and welfare of their employees and other people who might be affected by their business. This includes providing sufficient information, instruction and training of employees, so they can work in a way that does not put themselves or others at risk
Our QA Level 1 Award in Health and Safety in the Workplace (RQF) course helps employs gain a bit more understanding of health and safety issues and their own role within that.
Accredited, Ofqual regulated qualification:

Our Health and Safety Training Course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards.

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

The Ofqual Register number for this course is 603/0774/2

Pochat Training

Occupational Health & Safety

Health & Wellbeing

Compliance & Safety

Occupational Health & Wellbeing

Corporate Safety

Functional Safety

Health & Safety Awareness

Workplace Health & Safety

Health & Safety

Health & Safety At Work

Occupational Health

Health And Safety In The Workplace, Level 1

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Principles Of Risk Assessment (RQF)</h2><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: One-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;">Don&#39;t run risks with the safety of your people - it will cost you a lot more when things start to go wrong...</li><li fr-original-style="" style="box-sizing: border-box;">Risk Assessments are vital for Health and Safety, and vital for the whole process</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;">Main causes of Work-related Fatalities, Injuries and ill health</li><li fr-original-style="" style="box-sizing: border-box;">Moral, Legal and Economic Reasons for Preventing Accidents and ill health at Work</li><li fr-original-style="" style="box-sizing: border-box;">Key Terms associated with Risk Assessments in Health and Safety at Work:<ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Accident</li><li fr-original-style="" style="box-sizing: border-box;">Near Miss</li><li fr-original-style="" style="box-sizing: border-box;">Accident Triangle</li><li fr-original-style="" style="box-sizing: border-box;">Hazard</li><li fr-original-style="" style="box-sizing: border-box;">Risk</li><li fr-original-style="" style="box-sizing: border-box;">Risk Assessment</li><li fr-original-style="" style="box-sizing: border-box;">Suitable and Sufficient</li><li fr-original-style="" style="box-sizing: border-box;">Competence</li></ul></li><li fr-original-style="" style="box-sizing: border-box;">The Role of Risk Assessments in Accident and ill Health Prevention</li><li fr-original-style="" style="box-sizing: border-box;">Legal Requirements for Risk Assessments</li><li fr-original-style="" style="box-sizing: border-box;">Importance of Personal hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Basic Process for Undertaking a Risk Assessment</li><li fr-original-style="" style="box-sizing: border-box;">The Five Steps of a Risk Assessment</li></ul><h3 data-css="tve-u-1724b5d034d" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">In 2020/21, a whopping 1.7 million people suffered from a work-related illness</li><li fr-original-style="" style="box-sizing: border-box;">441,000 of those sustained an injury</li><li fr-original-style="" style="box-sizing: border-box;">142 People, plus 60 members of the public, lost their lives...</li><li fr-original-style="" style="box-sizing: border-box;">The estimated cost of injuries and ill health was &pound;15 billion</li><li fr-original-style="" style="box-sizing: border-box;">28.2 million working days, or 108,045 working years, were lost due to work-related illnesses and injuries</li><li fr-original-style="" style="box-sizing: border-box;">It is an employer&#39;s duty to protect the health, safety and welfare of their employees and other people who might be affected by their business. This includes providing sufficient information, instruction and training of employees, so they can work in a way that does not put themselves or others at risk</li><li fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Principles of Risk Assessment (RQF) course is ideal for all employees, helping them to create a better understanding of health and safety issues and risk assessments</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><div fr-original-style="" style="box-sizing: border-box;"><img src="https://images.cademy.co.uk/pochat-training/d4bd1328-0561-4a59-aef0-01af2e9666f7/original.png" style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="width: 300px; display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; text-align: left; max-width: calc(100% - 5px); float: left;" fr-original-class="fr-draggable">QA Level 2 Award in Principles of Risk Assessment (RQF) 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 Principles of Risk Assessment certificate fulfils the legal requirements and is a very good way to make sure you and your employees are trained appropriately. The&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/0857/9</div>

QA Level 2 Award In Principles Of Risk Assessment (RQF)
Face to Face: One-day course
Virtual Classroom: Spread over 3 sessions of 2½ hr duration
Don't run risks with the safety of your people - it will cost you a lot more when things start to go wrong...
Risk Assessments are vital for Health and Safety, and vital for the whole process



Course Contents:
Main causes of Work-related Fatalities, Injuries and ill health
Moral, Legal and Economic Reasons for Preventing Accidents and ill health at Work
Key Terms associated with Risk Assessments in Health and Safety at Work:AccidentNear MissAccident TriangleHazardRiskRisk AssessmentSuitable and SufficientCompetence
The Role of Risk Assessments in Accident and ill Health Prevention
Legal Requirements for Risk Assessments
Importance of Personal hygiene
Basic Process for Undertaking a Risk Assessment
The Five Steps of a Risk Assessment
Benefits of this course:
In 2020/21, a whopping 1.7 million people suffered from a work-related illness
441,000 of those sustained an injury
142 People, plus 60 members of the public, lost their lives...
The estimated cost of injuries and ill health was £15 billion
28.2 million working days, or 108,045 working years, were lost due to work-related illnesses and injuries
It is an employer's duty to protect the health, safety and welfare of their employees and other people who might be affected by their business. This includes providing sufficient information, instruction and training of employees, so they can work in a way that does not put themselves or others at risk
Our QA Level 2 Award in Principles of Risk Assessment (RQF) course is ideal for all employees, helping them to create a better understanding of health and safety issues and risk assessments



Accredited, Ofqual regulated qualification:

QA Level 2 Award in Principles of Risk Assessment (RQF) training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards.This means that you can be rest assured that your Principles of Risk Assessment certificate fulfils the legal requirements and is a very good way to make sure you and your employees are trained appropriately.The Ofqual Register number for this course is 603/0857/9



Risk Assessment

Principles of Risk Assessment

Oldham

<div data-id="707b00e3" data-element_type="container" data-settings='{"content_width":"full"}' style="color: rgb(9, 13, 24); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(9, 13, 24);"><div data-id="1c97cfcc" data-element_type="widget" data-widget_type="woocommerce-product-content.default" style="color: rgb(50, 74, 109); box-sizing: border-box;" fr-original-style=" color: rgb(50, 74, 109);">This introduction course is aimed at those involved in the importing of goods.The course will cover import documentation and procedures, commercial considerations, the importance of your purchase order, calculating VAT and duty, and how to reduce import customs clearance delays. Incoterms&reg; and their impact on importing will be shown, along with an introduction to duty regimes to help importers.Course Contents:<ul data-rte-list="default" style="color: rgb(50, 74, 109); box-sizing: border-box;" fr-original-style=" color: rgb(50, 74, 109);"><li fr-original-style="" style="box-sizing: border-box;">Import documentation and procedures</li><li fr-original-style="" style="box-sizing: border-box;">Calculating VAT and duty</li><li fr-original-style="" style="box-sizing: border-box;">Incoterms&reg;</li><li fr-original-style="" style="box-sizing: border-box;">Customs regimes and import controls</li><li fr-original-style="" style="box-sizing: border-box;">Changes coming in January 2021</li><li fr-original-style="" style="box-sizing: border-box;">Sources of help and advice</li></ul>&nbsp;Who should attend? This introduction course is suitable for administrators, managers, directors, and owners of businesses who need to purchase from overseas.The course is valuable for both newcomers wanting an introduction and overview, and experienced staff needing a refresher on current requirements.&nbsp;It will also be valuable for companies who are already importing so they can ensure they have the correct processes in place and are meeting their compliance obligations.Please note: If you are working towards your British Chamber of Commerce (BCC) Foundation Award, this course will count towards 1 of your 6 modules. Please make sure you select the &lsquo;Yes&rsquo; option in the dropdown option for BCC when booking.</div></div><div data-id="60285c8" data-element_type="container" data-settings='{"content_width":"full"}' style="color: rgb(9, 13, 24); box-sizing: border-box;" fr-original-style=" color: rgb(9, 13, 24);"> </div>

This introduction course is aimed at those involved in the importing of goods.
The course will cover import documentation and procedures, commercial considerations, the importance of your purchase order, calculating VAT and duty, and how to reduce import customs clearance delays. Incoterms® and their impact on importing will be shown, along with an introduction to duty regimes to help importers.
Course Contents:
Import documentation and procedures
Calculating VAT and duty
Incoterms®
Customs regimes and import controls
Changes coming in January 2021
Sources of help and advice
 
Who should attend?
This introduction course is suitable for administrators, managers, directors, and owners of businesses who need to purchase from overseas.
The course is valuable for both newcomers wanting an introduction and overview, and experienced staff needing a refresher on current requirements. It will also be valuable for companies who are already importing so they can ensure they have the correct processes in place and are meeting their compliance obligations.
Please note: If you are working towards your British Chamber of Commerce (BCC) Foundation Award, this course will count towards 1 of your 6 modules. Please make sure you select the ‘Yes’ option in the dropdown option for BCC when booking.

Export Unlocked Limited

International Trade

British Chambers of Commerce (BCC)

Import/Export

Customs

Business Admin

This course covers import documentation and procedures, commercial considerations, the importance of your purchase order, calculating VAT and duty, and how to reduce import customs clearance delays.

IMPORT PROCEDURES & DOCUMENTATION

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.

ASK SONIA LTD

Health & Hygiene

Food Safety

Food Science

Food & Hygiene

Food Handling

HACCP

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

<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

Accredited Food Hygiene

Food Standards Agency (FSA)

Accredited Food Safety

Food Safety for Manufacturing, Level 2

<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 Allergy

Food Allergen

Food Safety for Retail, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety In Catering (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" 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 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;">Businesses have a duty to their customers to produce food that is safe for consumption.</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;">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 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 6,000 are admitted to hospital.</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;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</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;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</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;"><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 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;"><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 data-css="tve-u-1723c01646f" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;"> </h3><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c016427" id="isPasted" style="color: rgb(10, 10, 10); box-sizing: border-box;" fr-original-style=" color: rgb(10, 10, 10);">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/a4c18774-5a71-4cf6-9e8a-6c29a4f0d6ae/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 in Catering 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 in Catering 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;603/2594/X<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 In Catering (RQF)



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



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








Accredited, Ofqual regulated qualification

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

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

The Ofqual Register number for this course is 603/2594/X






Health & Social Care

Food Safety in Catering, Level 2

We all have different experiences, backgrounds and perspectives which mean that we can all react differently to situations at work, which can also affect the relationships we have. This diversity of experience and thought is a good thing, but on occasion it can also lead to misunderstanding and conflict between individuals which need effective resolution strategies. 
Conflict can have a significant impact on colleagues and the business financially and emotionally. It is important that as a manager you have the tools to resolve conflict before it becomes an issue. 

What does the course cover?
What is Workplace conflict?
What causes conflict in the workplace?
The effects of conflict on colleagues and the business
Types of Conflict
Conflict Management Styles
Early Conflict resolution
Mediation


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