530 Courses in Sheffield

Time Management 1 Day Training in Sheffield

Confined Space Risk Management and Permits - This course includes a basic level of confined space knowledge with the opportunity to use confined space equipment in a simulated environment and a team exercise of creating and reviewing a safe system of work. Note: A pre-requisite qualification is required to complete this course. Day 1 is a CS1 course and the Confined Space Risk Management (CSRM) can be completed as a 1 Day add-on. Any of following courses can be completed as a pre-requisite within 12 weeks of the CSRM; CS1, CS2, 6160-09. Book via our website @ https://www.vp-ess.com/training/confined-spaces/confined-space-risk-management-and-permits/ or via email at: esstrainingsales@vpplc.com or phone on: 0800 000 346

It is estimated that more than 1.2 million people in the UK are living with a learning disability. Healthcare and social care workers must have an adequate understanding of the needs of people with learning disabilities. It is also essential that they listen to the needs, hopes and aspirations of those living with learning disabilities, their careers, friends, and families. An improved knowledge, together with current guidance and best practice recommendations help to improve the care provided to people who have learning disabilities.

At times, everyone involved with a business will find themselves in a position where they are faced with difficult decisions. Being able to deal with these situations effectively and confidently is an important interpersonal skill. This is especially true for managers who will be forced to make tough decisions on a regular basis, but need to ensure that the business continues to perform both during and after the difficult decisions have been made. The manner in which they approach and implement these decisions can sometimes be the difference between success and failure. Course SyllabusThe syllabus of the Dealing with Difficult Situations with Confidence course is comprised of four modules, covering the following: Module OneSelf Awareness Attitude towards challenges - self-resilience Going into a challenging scenario - how to prepare Recognising the signs of contention Giving feedback constructively Module TwoHaving Difficult Conversations with Confidence Behaviour labelling - preparing the approach Assertiveness techniques Dealing with a difficult issue focussing on behaviour & consequences Keeping objective and professional throughout Module ThreeExamining Your Preferred Communication Style Recognising the different communication styles Analysing your preferred style - Paradigm FitIn Profiler review Identifying the most appropriate situations for each style Module FourHelpful Interpersonal Skills Effective questioning techniques Active listening Body language Recognising and dealing with behaviours Displaying and creating positive attitudes Remaining Assertive and in control

This intensive one-day training programme has been developed to help those involved in producing specifications create high quality documents in an organised and effective way. The programme explains the primary purpose of specifications and the importance of understanding the context in which they are used. It focuses particularly on how to develop and structure content and write requirements that are clear and concise. The methods and techniques presented will provide a practical foundation course for those new to the topic whilst offering new insights to those with more experience. The objectives of the workshop are to: Review and discuss the role and purpose of specifications Present a structured approach for organising and producing specifications Explain each of the key steps involved in creating effective specifications Review some methods for assisting in defining requirements Explain how to define the scope and develop the structure for a specification Present methods to assist the writing and editing of specifications Review how specifications should be issued and controlled 1 Introduction Course objectives Review of participants' needs and objectives 2 Specifications in perspective The role and purpose of specifications The impact of specifications on commercial performance The qualities of an effective specification The five key steps of 'POWER' writing: prepare-organise-write-edit-release 3 Step 1: Preparing to write Defining the purpose the specification; integrating the specification and contract Deciding how to specify: when to specify in functional and technical terms Getting the right people involved at the right time; engaging stakeholders Applying procedures for writing, issuing and controlling specifications 4 Step 2: Organising the specification content Scoping the document: scope maps, check lists, structured brainstorming Clarifying requirements; separating needs and desires Dealing with requirements that are difficult to quantify Useful techniques: cost benefit analysis, Pareto analysis Deciding what goes where; typical contents and layout for a specification Creating and using model forms: typical sections and sub sections 5 Step 3: Writing the specification Identifying and understanding the readers needs Choosing and using the right words; dealing with jargon Important words; will, shall, must; building a glossary Using sentence structure and punctuation to best effect Understanding the impact of style, format and appearance Avoiding common causes of ambiguity; being concise and ensuring clarity 6 Step 4: Editing the specification Why editing is difficult; how to develop a personal editing strategy Key areas to review: structure, content, accuracy, clarity, style and grammar Editing tools and techniques 7 Step 5: Releasing and controlling the specification Key requirements for document issue and control Final formatting and publication issues; document approval Requirements management: managing revisions and changes 8 Course review and action planning What actions should be implemented to improve specifications? Conclusion

Highfield Level 1 Award In Food Safety In Catering (RQF) Half day course Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely This Level 1 Award in Food Safety in Catering helps to prepare people for working in a low-risk role, where some food handling takes place. Course Contents: The Importance of Food Safety Legal responsibilities of food handlers Personal hygiene Contamination and cross contamination The importance of keeping one's work areas clean Pest control Basic bacteriology Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. This Highfield Level 1 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place Accredited, Ofqual regulated qualification: This Level 1 Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications. This means that you can be rest assured that your level 1 Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately in Food Safety. The Ofqual Register number for this course is 603/2615/3

Highfield Level 1 Award In Food Safety In Retail (RQF) Half day course Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely This Level 1 Award in Food Safety for Retail helps to prepare people for working in a low-risk role, where some food handling takes place. Course Contents: The Importance of Food Safety Legal responsibilities of food handlers Personal hygiene Contamination and cross contamination The importance of keeping one's work areas clean Pest control Basic bacteriology Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. This Highfield Level 1 Award in Food Safety in Retail (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place Accredited, Ofqual regulated qualification: This Level 1 Food Safety in Retail training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications. This means that you can be rest assured that your level 1 Food safety in Retail certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are appropriately trained in Food Safety. The Ofqual Register number for this course is 603/2617/7

Highfield Level 1 Award In Food Safety In Manufacturing (RQF) Half day course Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely This Level 1 Award in Food Safety in Manufacturing helps to prepare people for working in a low-risk role in a factory, where they will be handling, or around, food Course Contents: The Importance of Food Safety Legal responsibilities of food handlers Personal hygiene Contamination and cross contamination The importance of keeping one's work areas clean Pest control Basic bacteriology Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. This Highfield Level 1 Award in Food Safety in Manufacturing (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry where some food handling takes place Accredited, Ofqual regulated qualification: This Level 1 Food Safety in Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Highfield Qualifications. This means that you can be rest assured that your level 1 Food safety in Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your low-risk employees are trained appropriately in Food Safety. The Ofqual Register number for this course is 603/2616/5

This programme concentrates on the core planning skills needed to develop sound practical project plans in a team environment. This enables the plan to be modified should requirements change or difficulties arise. The programme also gives participants the confidence to practise those skills and apply them in the work environment and deliver their projects more successfully in the future. Participants learn fundamental project management concepts and terminology, demystifying the project management process, and, in particular, how to: Break a project down into manageable sections and ensure nothing is left out Understand and apply estimating techniques to develop realistic estimates Sequence work effectively and carry out critical path analysis to determine project duration and which tasks to pay closest attention to Manage project risk effectively to protect project value Monitor, control and re-plan the project to best keep it on track Close out the project and ensure the project comes to an orderly end 1 Introduction Self-introductions and personal objectives Course objectives Sharing of project issues 2 Project management concepts Characteristics of a project and what should be kept as operational responsibilities Understanding the triple and quadruple constraints - and their limitations Prioritising requirements through the MOSCOW technique Product v project life cycle Key project roles and responsibilities - the importance of sponsorship and clarity of roles 3 Starting a project, and the importance of the terms of reference / project brief Avoiding the pressure to 'just do it'! The importance and benefits of planning The best time to learn! Initial project documentation - the BOSCARDI approach 4 Breaking the work down Understanding alternative breakdown structures such as the product breakdown structure and work breakdown structure Guidelines for creating a work breakdown structure to ensure the full work scope is identified 5 Estimating Alternative estimating techniques and associated confidence levels Further considerations - loss and resource factors 6 Organising the work Use of network diagrams to develop a clear sequence of work Critical path analysis and calculating the project duration and task float - and usage 7 The management of project risk Understanding the nature of project risk The risk analysis and risk management processes How to best manage threats and opportunities Running a risk workshop Using the risk register 8 Scheduling the work The importance of the Gantt chart and understanding its limitations The Gantt chart layout and using alternative views such as the tracking Gantt Using alternative dependencies 9 Resource issues Assigning resources and resolving resource overloads Crashing and fast-tracking your project and potential issues to look out for 10 Controlling the project The control cycle and alternative feedback mechanisms Alternative progress reporting Assessing the impact The importance of re-planning The benefits of control Change control - the importance of impact analysis The steps of change control and the use of the issue register 11 Closing the project The project closure checklist Reviewing the project - things to avoid Developing meaningful lessons and ensuring they are applied effectively The post-project review - its importance to the organisation

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