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* 406 Events Displayed
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Welcome Line covers:
Introduction
◦The role of the telephone
Business, service and the telephone
◦How to create a great impression
◦Be ready!
◦Where should the telephone be sited?
◦Understand the functions of your telephone system
◦How to ge ... |
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A short course to cover the Health and Safety requirements involved in the use and replacement of the abrasive wheel in various circumstances. Training for operators can be carried out on a range of equipment, including: off hand, portable, electric ... |
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A short course to cover the Health and Safety requirements involved in the use and replacement of the abrasive wheel in various circumstances. Training for operators can be carried out on a range of equipment, including: off hand, portable, electric ... |
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This course will provide the knowledge to manage safely and effectively in compliance with both the organisation's policy and best practice in health and safety.
Content Managing Safely consists of eight units:
• Introducing Managing Safely
• As ... |
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Subjects covered:
• legislation
• health
• safety
• welfare
• the workplace and workplace equipment
• risk assessment
• manual handling
• hazardous substances
• ergonomics and workstation design
• transport and vehicles
• noise and vibrati ... |
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Topics are typically legislation, food storage, lighting, heating, waste and housing location. Also health,
List of Modules
•Livestock Management
•Legislation
•Shop Management
•Ill Health in Livestock
•First aid basic
•Introduction to Aquati ... |
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An introduction to basic metalworking techniques in the blacksmithing workshop. You will be able to experience using the forge and anvil to gain new skills such as drawing down, scroll making, twisting and other artistic techniques which will be used ... |
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An introduction to basic metalworking techniques in the blacksmithing workshop. You will be able to experience using the forge and anvil to gain new skills such as drawing down, scroll making, twisting and other artistic techniques which will be used ... |
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The units covered are:
•Hazards to food;
•Physical / chemical hazards;
•Biological hazards;
•Illness from food;
•High risk foods;
•Time and temperature control;
•Personal hygiene;
•Cleaning of premises and equipment;
•Food pests;
... |
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The units covered are:
•Hazards to food;
•Physical / chemical hazards;
•Biological hazards;
•Illness from food;
•High risk foods;
•Time and temperature control;
•Personal hygiene;
•Cleaning of premises and equipment;
•Food pests;
... |
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