BIFM level 3 Certificate in Facilities Management
BIFM level 3 Certificate in Facilities Management
BIFM level 3 Certificate in Facilities Management develops learners’ ability to identify and use relevant understanding, methods and skills to complete tasks and address problems that, while well defined, have a measure of complexity. It includes taking responsibility for initiating and completing tasks and procedures as well as exercising autonomy and judgement within limited parameters. It also reflects awareness of different perspectives or approaches within an area of study or work.
Level 3 Certificates are for first‑line managers and supervisors in facilities management and are designed to develop understanding and knowledge of facilities management matters industry. It is suitable also for new recruits into the industry.
BIFM qualifications are assessed against clear learning outcomes setting out the knowledge and skills needed by facilities managers at different levels.
Assessment tasks are practical and work based, reflecting live business projects and activities – a real benefit to both individual learners and their organisations.
BIFM Level 3 Diploma in Facilities Management
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Featured Course
This Highfield qualification is aimed at individuals who are, or intend to be food handlers working in catering and hospitality industries, food retail, manufacturing and Health and Social Care provisions.
It is also appropriate for those providing services to catering premises including pest control operators, maintenance engineers, cleaners and laundry and delivery personnel.
It is recommended that staff that prepare open high risk foods or handle food and have a supervisory role must have training to a level equivalent to a Level 2 in Food Safety within 3 months of starting work.
Benefits to the Learner Upon successful completion of the course students will:
· Attain an accredited qualification that complies with current relevant qualifications.
· The ability to apply the basic principles of HACCP
· An understanding of principles of food safety
· The ability to apply the knowledge gained from the course to their work