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Practical Skills - Bread

The Practical bread skills course will provide delegates with an understanding of how dough is processed. With a heavy emphasis on practicals, the course concludes with an evaluation and discussion session at the end of the day. Delegates will be provided with course notes which will be a handy source of information when implementing the learning outcomes in their workplace.

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Practical Skills - Cake

The Practical cake skills course will provide delegates with an understanding of how batter is processed. With a heavy emphasis on practicals, the course concludes with an evaluation and discussion session at the end of the day. Delegates will be provided with course notes which will be a handy source of information when implementing the learning outcomes in their workplace.

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Practical Skills - Pastry

The Practical pastry skills course will provide delegates with an understanding of how dough is processed. With a heavy emphasis on practicals, the course concludes with an evaluation and discussion session at the end of the day. Delegates will be provided with course notes which will be a handy source of information when implementing the learning outcomes in their workplace.

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Principles of Baking

Each module in this course will provide basic principles of product type, ingredients, recipes and manufacturing processes as well as product quality and its measurement. The course is structured to provide a logical approach through the stages of developing and manufacturing baked goods.

This modular course is run on 4 consecutive days allowing delegates to book onto a single or multiple Module days depending on their interest area.

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Supplier Auditing

This 1-day course is aimed at those responsible for, or aiming to be responsible for, the auditing of their organisation's new and existing suppliers as part of their job role.

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The Ethical Trading Workshop

This course will detail the issues covered by the ETI Base Code and their application to UK suppliers. This workshop is intended to help suppliers and growers to understand the requirements of the ETI Base Code so that they can meet their legal requirements and the expectation of their customers.

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Threat Assessment and Critical Control Point (TACCP) Workshop

This one-day course will assist you in meeting the requirements of the BRC Standard for Food Safety (Issue 7) clause 5.4 which states that:
‘Systems shall be in place to minimise the risk of purchasing fraudulent or adulterated food raw materials and to ensure that all products descriptions and claims are legal, accurate and verified.’
TACCP is the systematic management of risks through the process of assessing threats, identifying vulnerabilities and implementing controls to raw materials, packaging, finished products, processes, premises, distribution networks and business systems to prevent intentional contamination of food and drink. The TACCP (Threat Assessment Critical Control Point) study should be integrated into the existing Food Safety Management System therefore ensuring product safety.

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Vulnerability Assessment and Critical Control Points Workshop (VACCP)

The issue of food fraud in the supply chain is becoming increasingly important in the food industry. Hence the need for a systematic approach to identify the threat of economically motivated adulteration and assess the vulnerable points within the supply chain to satisfy the requirements of Clause 5.4 in the BRC Global Standard for Food Safety Issue 7.

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Water Regulations course - BPEC

On successful completion of this course you will be able to apply to be an ‘approved contractor’ for water regulation purposes. This means that you can self-certify your plumbing work and also work for housing associations and other various non-government bodies. You will also be able to join the WIAPS Approved Plumbers Scheme providing you hold other relevant certificates.

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WaterSafe Training QCF Level 3 Qualification - BPEC

HTM 04-01 Part A Section 1.17 states that only installers with the appropriate qualifications, regulatory knowledge and competence should be employed to install and maintain water installations. This course will provide you with the required competencies and will allow registration to one of the seven Approved Contractor Schemes, providing a pathway to WaterSafe Accreditation. On completion, an onsite assessment of your work will be carried out and you will attain the QCF Level 3 in Safe Systems of Hot and Cold Water and Sanitation. The course requires an initial pre-assessment which can be booked at anytime up to a week before the course commences.

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Industry Approved Programme
This mark means the programme has been created in conjuntion with the food & drink industry and approved by leading industry experts to include the specific elements employers will be looking for in the future.