9.30am - 1.30pm
How to carry out risk assessment: the legal framework, hazard, risk, the risk assessment process, prioritising risk and specific issues raised by course participants. Training for Care
3 days 9.30am - 4.30pm
Participants will look at the areas of applying problem solving, taks centred approaches, theory in practice, pro-social modelling, lotivational interviewing skills and ethics and values Sacro
9.30am - 12.30pm
The course provides an introduction and overview of current legislation and policies; it covers safety policies, risk assessment, incident reporting, fire safety and employer and employee obligations under the legislation. Training for Care
9.30am - 12.30pm
The course can be geared towards working with either children or adults or both. It provides an introduction to understanding epilepsy, the impact of epilepsy on clients’ lifestyle and the principles of managing seizures. Training for Care
9.30am - 4.30pm
Meets the approved Code of Practice requirement for “appointed persons” and extends the ACOP syllabus to make it particularly applicable for staff working with adults in health and social care settings. Training for Care
One day 9.30am - 4.30pm
Participants will look at the boundaries they set with other people and explore ways of maintaing these boundries and the difficulties they may encounter in doing this Sacro
9.30am - 1.30pm
This course is designed for staff and volunteers working with any of the following: babies, young children and semi-dependent adults. Training for Care
13:00 - 16:15 / 22 Sept - 30 Mar (Mondays) / Not 20th Oct, 22nd and 29th Dec
The purpose of this unit is to develop the ability to respond to and produce complex written and oral communication which deal with unfamiliar and abstract ideas that go beyond what is immediately accessible or related to personal interests. The City of Edinburgh Council
9.30am - 12.00pm
Royal Environmental Health Institute of Scotland course for staff and volunteers who serve food (including feeding) and/or set out and clear away meals and snacks and/or reheat prepared lunches, but have no involvement at all in the storage, preparation and cooking of “high risk” food (meat, diary products, eggs, fish, cooked rice) and work under a qualified supervisor. Training for Care
