First Steps to Successful Leadership
Brand new Leadership and Management training programme.Learn more
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Understanding Leadership and Management (Module 1)
This course covers the role, responsibilities and the fundamental knowledge and skills of leadership and management.
BRC Internal Auditor
This is designed for operational, quality and technical staff responsible for managing an internal auditing schedule and BRCGS Professionals
Communicating Effectively with your team (Module 3)
This course covers the different techniques of communication to engage with individuals and the team. This includes verbal and non-verbal of effective communication methods and skills.
Managing Workload as a Leader (Module 2)
This course covers time management principles and managing a team including planning, allocating and reviewing the teams work.
Conflict Resolution in the Workplace (Module 6)
This course covers conflict resolution and how to identify triggers and early warning signs for difficult situations to resolve issues quickly whilst preventing escalation.
CPD Train the Trainer
This course has been developed for anyone who will undertake the responsibility of teaching others, including those who need to pass on particular skills and knowledge.
HABC Level 3 Award in HACCP for Food Manufacturing – Microsoft Teams
This qualification is aimed at individuals responsible for assisting in the development and maintenance of HACCP systems and is intended predominantly for learners already working in manufacturing and who have a sound knowledge of food safety hazards and controls.
CPD Internal Auditing – Microsoft Teams (Hygiene Champions)
This course is suitable for any person who is responsible for undertaking audits within a company.
BRC Risk Assessment
This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of the BRCGS Standards.
CPD Microbiology for Food Processing – Microsoft Teams (Hygiene Champions)
This detailed course is aimed at Managers and Supervisors responsible for the hygiene operation in a food and beverage manufacturing or processing factory