The Paediatric first-aid training course is designed for people caring for children in any setting. It is suitable for au pairs, nannies, childminders, nursery and pre-school workers, sport and leisure staff, crèche leaders, parents and any responsible for the welfare of children. Candidates are given a Paediatric First Aid Made Easy Booklet which is updated with the latest guidelines and covers the course content listed below; This course delivers the knowledge, skills and confidence needed to deal with an emergency involving a child. The content importantly covers all the topics required by Ofsted for Childminders, Nursery Workers and Teachers.
Certification is dependent on successful continuous assessment of the student. Those students who complete the course are deemed to have reached the required standard and are issued with a certificate that is valid for three years.
Burns or Scolds Choking
CPR (AED) Shock
Epilepsy / Seizures Sprains and Strains
The course also includes details on accident reporting and administering medication for those working in a childcare setting
DATE – Tuesday 25th June 2019
TIME – 9 am to 4 pm approximately
VENUE – Myrick Training Services, Myrick House, Hendomen, Montgomery, Powys, SY15 6EZ
COST - £65.00 per person (Non-Members)
£60 Per Person (Members)
If you require further information, please contact Katrina Rowson on
01686 668670 or e-mail email@example.com
HIGHFIELD LEVEL 2 AWARD IN FOOD SAFETY IN CATERING
WHO SHOULD ATTEND
Anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
Typical environments may include:-
Pubs, hotel, restaurants, supermarkets and retail environments, food and drink manufacturers, hospitals, care homes, schools and prisons.
WHY IS THE TRAINING IMPORTANT?
Everyone who works with food has a special responsibility, for safeguarding the health of consumers and ensure that the food they serve or sell is perfectly safe to eat.
Successful completion of the course will enable candidates to understand:-
The importance of food safety and knowledge of the systems, techniques and procedures involved
How to control food safety risks (personal hygiene, food storage, cooking and handling).
How to safely deliver quality food to customers
Food quality and food hygiene
Microbiology and illness
Contamination & prevention of illness
Premises and equipment
Food safety control/HACCP/
The law and enforcement
The importance of food hygiene
Cleaning & disinfection
High risk food
DATE & TIME: Wednesday 26th June 2019
For further information please contact Katrina Rowson on 01686 668670 or firstname.lastname@example.org