10654 Professional Development courses in Banstead delivered On Demand

A leader doesn’t necessarily have to be a ‘manager’, but it’s difficult to see how a manager could be truly effective without having at least some leadership skills. This course starts by introducing the basics of leadership and explores where the concept originated from. It then goes on to discuss various leadership theories, including situational leadership, contingency theories, transactional and transformational leadership and more. It then moves on to discuss developing teams including and team members by looking at the role leaders play in this. The final two modules cover the role communication plays in effective leadership and finishes off with a module about moving forward together to achieve a shared vision.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences. Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them. Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include: Pubs, hotels, restaurants; Supermarkets and retail environments; Food and drink manufacturers; Hospitals; Care homes; Schools;

Allergies occur when the body’s immune system reacts to a usually harmless substance as though it is harmful. Why this happens, isn’t clear. However, most sufferers come from families that have a history of allergies, or related problems. Every year, the number of people with allergies is increasing so having an awareness of potential allergens and why they can be harmful is becoming more important, particularly if you work in the service industry. This course covers general allergies, food allergies and food intolerances and explain the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.

Negotiation is a basic means of getting what you want from others. It’s a back and forth communication designed to reach an agreement when you and the other side have some interests that are shared and others that are opposed. This course covers the basics of what constitutes a negotiation, the key stages of a negotiation, skills you can apply to your negotiations and some practical advice so you can bring all of this together and become a more effective negotiator.

People often equate the words mental health with mental illness and there are many definitions of what mental health actually is. Mental health issues can happen to anyone despite social background, intelligence, gender or other factors. This course explains the difference between mental health and mental illness. It covers the symptoms of a number of the most common mental illnesses so you will know what to look out for or what to expect if you are working with someone with one of these conditions. As well as providing some practical advice on how you can work effectively with those affected by these conditions.

There are two crucial attributes you must have when working with people in a caring, supportive environment. First, all service users must be treated with dignity and the second crucial attribute is privacy. The course will start by defining dignity and privacy within the healthcare sector, and will explain how the two are quite often linked. It will then go on to give you a range of useful professional tips about setting up the right working relationship with your service users, and discuss some of the issues that can arise when dignity and privacy are not respected.

When working in a care setting it is so important to build positive relationships with care users. Confidentiality and the correct handling of personal information are vital for trusting relationships and a breach in this may lead to a service user becoming unwilling to cooperate with their care providers. This course provides an introduction to the concept of handling information in care settings. At the end of the course you will understand the need for secure handling of information and you will know how to access support if you have any questions regarding access to information. The course will cover the important role confidentiality plays in developing trusting relationships with the people in your care and it will define key terms such as ‘need to know’ and ‘consent’. It also touches on the legislation that is in place relating to the handling and storing of information and the obligations each person has under these laws.

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety. Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing. This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process.

The Hairdressing Introduction course is aimed to provide learners with the skills and information required to flourish as professional hairdressers. This job offers a rewarding and exciting career path, beautiful to people who love fashion and aesthetics. We look into numerous facets of the hair business as part of this complete hair care training. We investigate efficient client acquisition tactics to help you start your profitable hairdressing business. Additionally, we provide treatments for typical hair and scalp disorders, allowing you to provide essential advice and support to your customers.

Leading Cross-Cultural Virtual Teams (On-Demand) High-performing teams are a must in this world of intense competition and higher expectations. Global virtual teaming has become a necessity as organizations become increasingly distributed and suppliers and clients actively engage in joint projects. Teams work across geographical and organizational boundaries to deliver solutions and services to global users where distance and differences, both geographic and cultural, amplify the effect of issues and factors that are relatively straightforward when managing a team of people in the same location. This course delivers practical concepts and techniques that participants will start using immediately on their global projects. What you will Learn At the end of this program, you will be able to: Define relationships among foundational concepts (leadership and three dimensions of diversity) and explain their potential impacts on project performance Describe key components of successful project leadership and build selected Transformational Leadership skills Prepare to convert project challenges stemming from personal or cultural diversity into potential competitive advantage Implement selected best practices to meet key challenges facing virtual project teams Foster and grow an environment that supports continued success for CCVTs Getting Started Foundation Concepts Basic definitions Critical success factors for leading cross-cultural virtual teams (CCVTs) A roadmap to success for leading CCVTs Leadership Excellence in Any Project Environment Leading effectively in a global environment Transformational leadership The four components of Transformational Leadership Leveraging Personal Diversity Overview of personal diversity Mind styles The theory of multiple intelligences Connecting Transformational Leadership and personal diversity Embracing Cultural Diversity Introduction to cultural intelligence The impact of culture Cultural Dimensions Theory The Culture Map Managing Virtual Diversity Overview of virtual diversity Virtual time management Virtual processes and technology Virtual leadership Creating an Environment for Success Supporting a cross-cultural virtual-team (CCVT-) friendly environment Building a foundation of trust Developing a team charter Recap and review Summary and Next Steps Personal action plan