Regulatory and Technical

Instructor Skills for the Food and Drink sector (aka Train the Trainer)

Objectives

Develop the competence to carry out a training needs analysis to identify the training needs of relevant staff

• Be able to develop training plans / lessons for F.B.O. staff
• Know how to prepare and design a training programme to meet the training needs identified
• Know the appropriate visual aids to be used to impart the required knowledge
• Understand how people learn, Active Vs Passive Learning
• Know how to create the correct learning environment to make learning more effective and help your learner remember more
• Establish competency evaluation methods to assess the return on investment in training
• Acquire the presentation skills necessary to become confident and competent in delivering training programmes

  Content includes

  Importance of Food Safety and Health and Safety training in food business.
• Fear of presenting,
• How people learn.
• Identifying the training need.
• Planning the training programme.
• Delivering the planned training.
• Presentation skills.
• Feedback.
• Evaluation and Assessment.

Who should attend

QA personnel responsible for induction training. HR Personnel. Team Leaders or any personnel responsible for delivering training modules to production operatives.

Upcoming dates: