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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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Root Cause Analysis

A one-day course that aims to explain the process of Root Cause Analysis; how to identify the root cause issues and how to put in place preventative measures to meet BRC Standard requirements. By examining practical industry examples delegates will gain the understanding and awareness necessary to implement an effective Root Cause Analysis strategy.

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Substation Entry

Access requirements for work such as painting, checking emergency lighting and servicing fire extinguishers, or escorting contractors such as gardening, pest control or cleaning all require an awareness of the environment and potential hazards inside substations. This course looks at the dangers of electricity and hazards that could be encountered, what behaviour and control measures are required when entering these areas, the role of personnel and the type of documentation which could be used to gain access.

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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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Team Leader / Supervisor

First line managers are critical to business performance.
The Corndel Level 3 Diploma in Management is designed to equip team leaders and supervisors with the skills, knowledge and behaviours to improve individual and team performance.

Delivered in closed cohorts within your business, our programme includes one-to-one management and tailored workshops designed around your business needs.
The programme is Levy-funded and aligned to the Team Leader / Supervisor standard and is delivered nationwide.

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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) and Vulnerability Assessment and Critical Control Point (VACCP) Workshop

A one-day course that deals with the various issues head-on to identify threats and areas of weakness within existing Food Safety Management Systems. Knowledge of TACCP (Threat Analysis and Critical Control Points) and VACCP (Vulnerability Assessment and Critical Control Points is essential if you are to avoid the potential for food fraud throughout your supply chain.

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Trainer Skills Refresher

This is a one day highly interactive workshop to discuss ideas and techniques to keep your training topical and up to date.

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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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