£25.00
Approved by CPD
This Introduction to the Safe Handling of Medicines course will start by explaining the key terminology used when handling medicines. It then goes into detail about the roles of the people involved, some of the different groups of medicines, providing different levels of support to patients, infection control, label interpretation and much more.
Approximately 60 minutes are required for this course.
A short test concludes each module. A passmark of 70% for each module is required to successfully pass the course.
This qualification is aimed at young people who may have little or no experience of dining at a table or indeed in a restaurant, and to deliver life skills whether they may or may not choose a career in hospitality.
The programme was written as a direct result of a question posed by a young person participating on another training course, who when having lunch, asked what a napkin was and why we needed one.
Eating out is experiential learning and is delivered in three parts:
The REHIS Elementary Health & Safety Course is designed to create a better understanding of Health and Safety. The emphasis is on making the employee safe for him/herself, safe for others and capable of identifying potential hazards. ‘Health and Safety’ takes as its starting point the fact that most accidents are attributable to a lack of knowledge or carelessness and that the key to improvement is increased awareness on everybody’s part.
This course is recognised by CSCS as equivalent to the Level One Award Health and Safety in a Construction Environment. The REHIS Elementary Health and Safety certificate can be used to qualify for the CSCS Green Labourers Card.
This qualification is aimed at 15 to 18-year olds to enhance communication skills and to demonstrate the importance of effective communication.
“We always choose Louise at DG Training for our First Aid and Scottish Licensing courses which we find are professionally run but make us feel at ease whilst attending them.
The courses have a good selection of practical to keep staff motivated and can be delivered at our own premises which the staff prefer as they are in a surrounding that they are accustomed to.”
Simon - Manager, The Venue
