41 Educators providing Courses

This intensive week of skills practice, feedback and ongoing assessment is the final stage before becoming a fully-qualified human givens practitioner Dates: Mon 6th – Fri 10th Feb 2023Mon 26th – Fri 30th June 2023 Length: 5 days (9.00am – 5.30pm) Tutors: Dr Gareth Hughes, Jo Baker, Rosalind Townsend, Carol Harper Open to: Graduates of Part 2 of the Human Givens Diploma Qualification: Human Givens Practitioner Level Diploma (HG.Dip.P.) This week far exceeded my expectations – I can’t wait to get back and apply what I’ve learntJOHN BUCHANBERGER Part 3 is the Human Givens Practitioner Qualification; the pre-requisite to becoming a fully qualified human givens therapist, eligible for inclusion on the HGI’s Professional Register (which is independently accredited in the UK by the Professional Standards Authority for Health and Social Care). Throughout the week, students practise and demonstrate a broad range of practical therapeutic skills under close supervision and rigorous on-going assessment by the two tutors and experienced facilitators. Students who have already successfully graduated from the course enthuse about how useful and enriching it is. Between Part 2 and Part 3 of the Diploma students are expected to carry out extensive therapeutic practice, with a minimum of 10 different people, under ongoing supervision. For more information, please read the following downloads. Course Dates All Part 3 weeks are held at Engineers’ House in Bristol Winter 2023 – Code WK14 Mon 6th–Fri 10th February 2023 – FULL Summer 2023 – Code WK15 Mon 26th–Fri 30th June 2023 – Full, with waiting list Autumn 2023 – Code WK16 Mon 20th–Fri 24th November 2023 – Waiting list, please contact the office HOW TO APPLY: To attend Part 3, your supervisor must be happy that you have gained enough therapeutic experience and are ready to progress with this part of the Diploma. As there are only 12 places on each Part 3, we recommend you contact us as soon as possible to let us know which course you and your supervisor think you will be most likely to attend. Your name will then be added to the list for that course (for more information on this stage of the Diploma, see: Working towards Part 3). Please contact Fiona Heffernan if you have any questions about the course, or are ready to put your name down for a place on one. Meet your tutors Carol Harper Carol has 30 years’ experience in private practice, her holistic outlook and curiosity has influenced her professional development… Read more Dr Gareth Hughes Gareth is an HG psychotherapist, researcher, nationally recognised expert on university mental health and wellbeing and a Principal Fellow of the Higher Education Academy. Read more Jo Baker For many years Jo worked as a therapist within the Psychological Wellbeing department at the University of Derby, where she dealt with an extensive and varied caseload… Read more Rosalind Townsend Ros Townsend is an experienced psychotherapist and supervisor with busy practices in SW England, where she combines private therapy work with referrals from Occupational Health and the NHS. Read more

Course Introduction Our Venepuncture and Phlebotomy training equips delegates with the skills and knowledge needed to take blood safely. Please note: this course is for health care professionals and nurses only. About this event Applicable to Nurses, Health Care Assistants and Phlebotomists in primary care, the community, hospitals or nursing homes, this course is interactive and involves a demonstration session on performing blood tests. Our venepuncture training will give delegates the theoretical and practical awareness to undertake a competence assessment framework in the workplace that will deem them competent to take blood safely and appropriately. Each delegate will receive a competence-based framework to allow them to do this. Course Aims Identify and describe equipment used for routine venepuncture Be able to assess and select suitable sites used for venepuncture as well as locations to avoid Describe and utilize the required steps to perform routine venepuncture Describe actions that ensure safety during performance of a venepuncture Identify suitable vein selection and identify factors influencing this Understand relevant professional and legal issues Be able to identify potential complications Understand anatomy and physiology and correct vein selection Be familiar with equipment and exercise choice in using most appropriate equipment Practice safely in terms of infection control and waste management Become skilled and competent at phlebotomy To recognise any complications arising and be able to take the appropriate action Course Content Background and importance of training and competence Supervision and practice Scope and responsibilities Accountability Professional and legal issues Consent and capacity What is phlebotomy? Tools of the trade-equipment Needles and patient safety Blood collection systems and devices Syringes and when to use them Blood collection tubes Labelling Anatomy and physiology Vein Selection: - Identification of Veins - Arm Veins - Hand Veins Vein assessment Unacceptable sites for venous collection Venepuncture procedure Attempts Order of Fill Specimen collection procedures Specimen handling post-phlebotomy Personal protective equipment Needle stick injuries Legislation-EU Directives Disposal Needle phobias Dealing with anxiety/fainting etc. Practical session Potential Complications (including infection control) Practical Application - techniques and troubleshooting Case scenarios Troubleshooting Audit Who should attend / would be applicable? Nurses HCAs Those interested in careers as Phlebotomists AB Health Group awards CPD points / certificate of attendance for each course. If you would prefer an accredited certificate by our accrediting body Aim Qualifications we can organise this. The charge for the certificate including postage is £30.00. Annie Barr AB Health Group Organiser Description Annie Barr is a leading provider of high quality, accredited healthcare training. With a selection of engaging healthcare training that has been developed by experts to equip you and your workforce with the skills, knowledge and competence needed to provide compassionate and high quality care.

Peer Supervision for Clinical Hypnotherapists: Peer supervision for clinical hypnotherapists fosters professional growth through enhanced reflective practice, continuous learning, emotional support, feedback and validation, ethical guidance, networking, and professional accountability. - **Enhanced Reflective Practice**: Facilitates self-reflection, helping hypnotherapists identify strengths, weaknesses, and areas for improvement through peer discussions. - **Continuous Learning**: Expands knowledge by sharing innovative techniques, research findings, and emerging trends, promoting ongoing professional development. - **Emotional Support**: Provides a supportive space for therapists to share experiences and receive emotional support, addressing the emotional demands of the profession. - **Feedback and Validation**: Offers constructive criticism and fresh perspectives, aiding in skill refinement and improved clinical practice. - **Ethical Guidance**: Allows discussion of ethical dilemmas and collaborative solutions, ensuring adherence to professional standards. - **Networking and Collaboration**: Builds professional networks, leading to collaboration, referrals, and partnerships. - **Professional Accountability**: Encourages high standards and self-reflection through peer discussions, enhancing practice quality.

This course satisfies the supervision requirements in the LAA Standard Contract & covers the key skills needed to ensure compliance with the LAA Contract.

This two-day Site supervision safety training scheme (SSSTS) course is designed for those who have, or are about to acquire, supervisory responsibilities. The course covers all relevant legislation and other aspects which affect safe working in the building, construction and civil engineering industries. It is delivered interactively including group and individual activities. It highlights the need for risk assessment in the workplace, the implementation of the necessary control measures, and adequate communication to sustain a health and safety culture among the workforce. The Aim of the course is to help site supervisors to supervise health and safety on site in accordance with current legal provisions and within the context of their role. They should develop an understanding of responsibility and accountability for site health, safety and welfare of workers on site and be able to recognise that a safe site is efficient, economical, productive and environmentally friendly. At the start of each course, delegates will be provided with their own copy of the mandatory publications: (Construction site supervision and Toolbox talks) The course is broken down into 5 learning areas Legal and management Health and welfare General safety High risk activities Environment

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

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 (Refresher) (RQF) Face to Face: Half day course Virtual Classroom: Spread over 2 sessions of 2½ hr duration Suitable for those who have previously done an Ofqual regulated course in Food Safety in Catering, for Retail and for Manufacturing Reminds learners about the importance of Food Safety and how to ensure food is safe for consumption Course Contents: Responsibilities of food handlers Types of contamination Causes of cross contamination Types of Contamination and the Associated Risks Keeping the work area and equipment clean and tidy Pest control Sources of food poisoning People at higher risk of food poisoning High risk foods Hazard Analysis and Critical Control Point (HACCP) Personal hygiene in food safety Safe temperatures for food processing Food spoilage Storage and deliveries 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. How much can you remember from when you did your original course? From our experience, people remember very little one year later - let alone longer than that 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 (Refresher) (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. Doing this Ofqual regulated, nationally accredited course ensures that nothing of importance is left out of your memory, and that you are able to produce or sell food that is fit for human consumption 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 603/4311/4

Clinical skills, HCAs, Nurses, Chronic disease