10654 Professional Development courses in Sutton Coldfield delivered On Demand

When introducing epilepsy, we must first recognise that there are around 40 different types of seizures. Statistics show that one in five people will have a seizure at some time in their life although only some of these will be caused by epilepsy. Epilepsy is a neurological condition that affects the brain and the nervous system and is covered by the Equality Act 2010. The condition can affect people for only a portion of their life, or it can be lifelong. Because of the varied nature of the condition an awareness of epilepsy and the actions you can take if you are present during a seizure is incredibly useful for those who work in health and social care. This course will give you an overview of epilepsy. It lists the methods of diagnosis, what a seizure is and how the brain can be affected. It will introduce some possible seizure triggers and describe what to do when someone has a seizure. It will also discuss some of the treatments offered to people with epilepsy and provide practical advice on what you can do if you witness someone having a seizure.

This course explores the risk to workers caused by the Covid-19 virus and covers actions that can be taken by employers and employees to protect themselves and each other as they return to work. The content of this course is based on the latest information from the UK government and the NHS. It covers information about the virus, risk assessments and personal safety, along with how to make changes to the daily work environment to address these risks. Aimed at employers and employees the course is intended to help plan and implement changes to the workplace and ease the transition back to the workplace for those returning to a central work location after long periods of remote working.

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.

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.

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.

This course covers what you need to know about the Control of Substances Hazardous to Health (COSHH). It’s aimed at anyone who is exposed to Substances Hazardous to Health at work, as well as line managers with responsibility for such people. So what do we mean by ‘Substances Hazardous to Health’? In legal terms, these are substances that are classified as “very toxic, toxic, harmful, corrosive or Irritant” under the Classification, Labelling and Packaging Regulation (CLP). This was a new regulation that came into force in January 2009 dovetailing with a set of regulations called REACH. REACH is a European Union regulation concerning the Registration, Evaluation, Authorisation and Restriction of Chemicals, which came into force on 1st June 2007. One of the main aims of REACH is to provide a high level of protection for human health and the environment from the use of chemicals.

This Moving and Handling People eLearning course is aimed at people working in health and social care who have people in their care that have mobility issues. The course outlines the dangers and legislation that applies to moving and handling people as well as showing a range of techniques and equipment that can be used. The course also highlights the importance of proper risk assessments and care plans.

When working in the adult social care sector, communicating is essential to develop your understanding of a service user's needs, so you can provide them with the support they require. If the information exchanged is inaccurate or misleading, mistakes can be made which can result in ineffective care and a negative view of the service. Professionals will form many different relationships in their work. Some will be formal and others more informal. Whoever you are communicating with and whatever the method you use it is essential that you make sure your communication is appropriate and effective. This course covers some of the different ways of communication, how to identify barriers to communication and how to reduce these, making sure the person you are communicating with understands what you are communicating, how to get help with communication issues and much more

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;