Level 2 Introduction to Training Skills
Level 2 Introduction to Training Skills
This is an intensive 2 day course designed to provide the participants with a sound introduction to the concepts of a systematic approach to training. It enables the participant to build the skills, knowledge and abilities that is require to be an effective trainer.
There are no entry requirements for this course.
The course is tutor led over 2 days. The knowledge and practical skills gained on the course will be assessed by a multiple choice quiz and a micro-teach session designed and delivered by the course participants, on which they will receive formal feedback.
The course is based on the training cycle, covering three main areas:
Planning (including session planning)
Delivery (participants will deliver a 10 minute 'session' that they have planned)
Evaluation (self, peer group and course evaluation)
01792 284400
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Quality
Quality teaching means quality results.
Cost
Competitive pricing and no VAT.
Choice
Extensive course portfolio with consultancy and bespoke options.
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Customer Feedback
“We have worked in partnership with GCS Training for at least five years. Tutors have always delivered the learning to a very high standard and have consistently demonstrated a professional and supportive attitude towards all candidates which has been well received.
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ABMU Health Board
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
