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.