600 Courses in Sheffield

Lean Six Sigma Green Belt Certification Program: In-House Training This learning series is designed to enable participants to fulfill the important role of a Lean Six Sigma Green Belt and to incorporate the Lean Six Sigma mindset into their leadership skills. Green Belt is not just a role, it is also a competency required for leadership positions at many top companies. This learning series is designed to enable participants to fulfill the important role of a Lean Six Sigma Green Belt and to incorporate the Lean Six Sigma mindset into their leadership skills. With a real-world project focus, the series will teach the fundamental methodology, tools, and techniques of the Define, Measure, Analyze, Improve and Control Process Improvement Methodology. This course is delivered through sixteen 3-hour online sessions. What you Will Learn At the end of this program, you will be able to: Identify strategies for effectively leading high performing process improvement teams Analyze whether projects align with business strategy Apply process improvement methodologies to DMAIC steps, based on real world scenarios Explain ways to appropriately respond to process variation Distinguish among best practice problem solving methodologies Evaluate and effectively communicate data-driven decisions, based on real world scenarios Introduction Lean Six Sigma & quality The vision The methodologies The metric Project Selection Why Projects Random idea generation Targeted idea generation CTQs (Critical to Quality) & projects Project screening criteria Quick improvements Introduction to Define Project Planning Developing the core charter Developing a project charter Facilitation Process Management Business process management Top-down process mapping Voice of the Customer Voice of Customer Stakeholder analysis Communication planning Kicking off the project Define Summary Introduction to Measure Data Collection Fact-based decision making Data sampling Operations definitions Data collection plan Measurement system analysis Graphical Statistics for Continuous Data Meet Six SigmaXL Graphical & statistical tools Data stratification Graphical Statistics for Discrete Data Pareto analysis Dot plots Plotting data over time: Looking for patterns Variation Concepts Variation is reality Special Cause and Common Cause variation Example of standard business reporting Individuals Control Chart Process Capability Genesis of process capability Calculating the metrics of Six Sigma Yield metrics: Measuring process efficiency Cost of Poor Quality The Cost of Poor Quality (COPQ) Cost of Quality categories Calculating the Cost of Poor Quality Measure Summary Introduction to Analyze Process Analysis Introduction to process analysis Value-added analysis Cycle time analysis WIP & pull systems Analyzing bottlenecks and constraints Cause & Effect Analysis Fishbone/Ishikawa diagram 5-Whys analysis Graphical & statistical tools Advanced Analysis Why use hypothesis rests? Hypothesis tests Correlation and regression analysis Analyze Summary Introduction to Improve Solutions Creativity techniques Generating alternative solutions Solution selection techniques Introduction to Design of Experiments Introduction to DOE DOE activity Error Proofing Failure mode & effect analysis Poka-Yoke Project Management Fundamentals Successful teams Project roles Conflict management Standardization Standardization The Visual Workplace 5S Piloting & Verifying Results What is a pilot? Evaluating results Improve Summary Introduction to Control Statistical Process Control Review of Special & Common Cause variation Review of Individual Control Chart P-Chart for discrete proportion data Transition Planning Control plan Project closure Control Summary Summary and Next Steps

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

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.

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

Overview Contract Management and understanding International Contract Law are very important when it comes to negotiation.

Overview Intro. Translating Strategy into Goals and Metrics  Components of Strategy Understanding the failure of strategies Analysing you and your organisation mission, vision and strengths Introduction into Strategy Implementation Understanding Performance Management System Objectives and Measures The importance of strategy planning

Overview A specialised and effectual Human Resources function is an important part of an organisation, providing the resources for a productive workforce. In this competitive world to provide the right resources to the organisation, HR Professionals need to enhance their skills to understand the effective way of recruitment.

Overview The significance and goals of public policy Using game theory to analyze public policy. Understand the importance of public policy in society. Understand the significance of theoretical and empirical models in understanding public policy. Goals of public policy Recognizing market failures. Distinguishing between public and private goods.

Overview The course introduces the participants to the importance of personnel in any organisation, and the systematic processes of handling personnel to bring out the best in them in order to achieve the objectives of the organisation is the responsibility of the holder of this certificate. The course curriculum covers human resource planning; recruitment and selection; employee training and development; employee health and safety etc. 

Overview This course is for PR Professionals and for those looking to make a career in PR. Through this course, you will be able to enhance your Communication skills and will learn new Public Relations techniques. Have Effective communication skills is very important if you want to achieve success in PR. PR is all about making relationships within the corporate sector or with the consumers and maintaining them with effective communication skills and techniques.