April 2025
May 2025
June 2025
July 2025
August 2025
Thu 28 Aug 2025
9:00 AM - 4:00 PM (7 hours)
Legionnaires’ disease is a potentially fatal respiratory disease caused by bacteria that thrives in stagnant water. The disease is acquired through the inhalation of aerosolised water contaminated with the bacteria. Sources where temperatures allow the bacteria to thrive include hot-water tanks, cooling towers and evaporative condensers of large air-conditioning systems, such as those commonly found in hotels and large office buildings.
Fri 29 Aug 2025
1 day, 9:00 AM - 5:00 PM (8 hours)
The food business operator in any type of food business has a legal obligation to ensure that staff are supervised and instructed and/or trained in food hygiene matters to a level necessary for the type of activity they are carrying out. The most effective way of complying with this legal requirement is to obtain an appropriate, accredited qualification in food safety and ensure the knowledge gained is implemented in the workplace. Our Level 2 qualifications in food safety help organisations to comply with
Fri 29 Aug 2025
1 day, 9:00 AM - 5:00 PM (8 hours)
The food business operator in any type of food business has a legal obligation to ensure that staff are supervised and instructed and/or trained in food hygiene matters to a level necessary for the type of activity they are carrying out. The most effective way of complying with this legal requirement is to obtain an appropriate, accredited qualification in food safety and ensure the knowledge gained is implemented in the workplace.
September 2025
Mon 1 Sep 2025
9:00 AM - 4:45 PM (7 hours 45 minutes)
We are pleased to offer the Level 3 Award in Emergency First Aid at Work as an accredited qualification.
Tue 2 Sep 2025
1 day, 9:00 AM - 5:00 PM (8 hours)
With the constant changes within Health and Safety legislation, it has never been more important to ensure compliance in this field. Contravening this legislation can result in prosecution, with the possibility of an unlimited fine or even imprisonment. All employers are required to have the correct systems in place to ensure a healthy and safe working environment for employees and any other people who may be affected by their business activities. Through achievement of one of our health and safety qual
Wed 3 Sep 2025
1 day, 9:00 AM - 5:00 PM (8 hours)
The Managing Safely Refresher is an opportunity to refresh the key parts of Managing Safely, through an engaging and practical one day course. Our focus emphasises on a Plan-Do-Check-Act safety and health management system.
8 - 10 Sep 2025
3 days, 9:00 AM - 4:30 PM
Because every manager needs an understanding of their safety and health responsibilities. Managing Safely is unlike any other safety and health course. Why? Because it delivers practical step-by-step guidance with a sharp business focus that’s hands-on and jargon-free. The innovative format and content is engaging and inspiring – critical to embedding safety and health throughout your entire organisation.
Thu 11 Sep 2025
9:00 AM - 4:45 PM (7 hours 45 minutes)
We are pleased to offer the Level 3 Award in Emergency First Aid at Work as an accredited qualification.
Fri 12 Sep 2025
9:00 AM - 4:30 PM (7 hours 30 minutes)
A day can make such a difference… Working Safely is a one-day course for people at any level, in any sector, that will boost business performance and staff motivation. How? Simply by showing how everyone can enhance their safety, health and wellbeing through everyday behaviours. This is a completely different approach to safety and health training: a high-impact programme designed to be fun and inclusive. No jargon, no legalese – just inspirational learning that’s enjoyable, stimulating and effective.
Tue 16 Sep 2025
9:00 AM - 4:00 PM (7 hours)
The Level 2 HACCP qualifications provide individuals with the knowledge they need to understand the principles of HACCP, in particular how to identify and control hazards, how to monitor controls and what action to take when critical limits are breached. They will also appreciate how their role can affect food safety and how they can contribute to the HACCP system and product safety.