National Vocational Qualifications (NVQs) are designed to demonstrate a learner’s occupational competences nd kills. They are usually delivered and assessed in the workplace. Our NVQs are based on the National Occupational Standards, which define the skills, knowledge and understanding needed to do a particular job. National Occupational Standards are set by Sector Skills Councils or Standards Setting Bodies in consultation with the sector. This means that our NVQs are designed to meet the changing needs of your area of work. National Occupational Standards are statements of performance which describe what competent people in an area of work should be able to do.
A train the trainer course provides the knowledge and skills needed to deliver successful training for adults.
This Train the Trainer course is designed as a ‘fundamentals’ workshop for those who require the skills to train adults, whether full time or as part of their job role. It provides basic training techniques and encourages a dynamic and flexible approach to training delivery.
You will study the key theories of learning, allowing you to better understand how people learn, retain and transfer knowledge. You will explore learners’ needs and preferences, considering how best to design and deliver training that is impactful for all.
Food Allergy Awareness Training is suitable for anyone who owns, manages or works in a food-related business to ensure compliance with EU Food Information. During this food allergy training course you will learn what food allergy and intolerance are, how to recognise the symptoms of an allergic reaction, understand what information should be on pre-packed food labels, and what you need to consider to keep customers safe.
The most important piece of legislation currently in force when it comes to allergens in food is the Food Information for Consumers Regulation 2014. This is an EU ruling designed to help make sure that people who suffer from allergies can quickly, easily and reliably determine which foods are safe or not safe for them to eat.
The primary requirement for the Food Information for Consumers Regulation 2014 is that items containing any of the 14 primary allergens must be clearly labelled on pre-packaged food so that consumers know what they are purchasing.
Level 2 Food Safety training is compulsory for anyone who works in a catering, manufacturing, or retail setting where food is prepared, cooked, and handled. This course gives an understanding of the importance of food safety and knowledge of safe practices and procedures.
The Personal Licence course, which is also known as APLH (Award for Personal Licence Holders), is a requirement which has been set out in the Licensing Act 2003 and applies to all people who will be involved in the sale of alcohol in a retail environment.
