The Skills Team Group offer a range of training services to a wide range of demographics.We run a selection of Classroom and Online based training courses, designed to meet the needs of all our clients.

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Dysphagia Training  This course provides in depth information on the new IDDSI Framework, as well as background information on dysphagia, its prevalence and signs, and how to follow a Speech and Language Therapist’s recommendations. The course covers the IDDSI Framework in detail, explaining each food and fluid consistency with video, audio, and text descriptions. It is ideal for nurses, care staff, and catering and dining staff, and is accredited both in Ireland and in Australia. Learning Outcomes By the end of this course learners will: Recognise dysphagia, and know when to refer for assessment Understand the assessment process Understand and be able to use the IDDSI Framework Know how to follow safe swallow recommendations Be able to use safe feeding practices for assisted feeding, and enhance the mealtime environment   Read More

This Food Safety Level 2 course has been designed to provide participants with an increased knowledge and understanding of food safety issues in the workplace. It is intended for those who are involved in food storage, handling, food preparation and service and who wish to up-skill on their existing knowledge. The course complies with the requirements for Level 2 Food Safety Skills as stipulated by the Food Safety Authority of Ireland. Completion of this course will assist participants in complying with their legal responsibilities as food handlers under Regulation (EC) 852/2004. It informs food handlers of their duties in relation to personal hygiene, protective clothing, reporting of illnesses and adherence to training. Participants are given an overview of microbiology and the controls necessary to reduce the risk of food poisoning and ensure customer safety. The course also equips learners with an increased level of expertise when dealing with food hazards and issues of cross contamination in the workplace. Food allergens are discussed and participants are informed on the steps that must be taken to ensure that the risk of allergenic contamination is controlled when handling food. The principles of HACCP are outlined including hazard identification and the controls necessary for a typical catering or retail business. Participants are taken through the various stages from delivery to service and advised on how to ensure customer safety and to reduce the risk of food poisoning. Zoning and colour coding are highlighted as significant factors in a food business’s operational hygiene programme and food handlers are instructed on the requirements for personal hygiene and hand washing in the workplace. Cleaning and disinfection procedures, pest control and waste management are also identified as areas that must be addressed in order to achieve compliance with food safety legislation and to ensure that food served to the customer is safe to eat and without risk to human health. This online training course will assist employees in complying with food safety legislation and recognising their responsibilities as food workers. The course consists of 8 units and takes 60 minutes to complete. Benefits of Food Safety Level 2 Training This course will assist food handlers in working hygienically with food, improving customer safety and reducing the possibility of food poisoning on their premises. It will provide participants with an increased level of awareness of HACCP principles and procedures and the means necessary to control food contamination in a food environment. Completion of the course will help employees to comply with food safety legislation and to recognise their responsibilities as food workers. Workers will also have a renewed confidence when working with food which will enhance their overall contribution to the food business. Employers will benefit from a more skilled and competent workforce while also ensuring they are meeting their legal requirements in relation to training for food workers. Learning Outcomes At the end of the course participants will be able to: • Recognise the characteristics of food poisoning and food borne disease • Identify groups that are most susceptible to food poisoning • Understand the legal responsibilities of a food worker • Describe the requirements for bacterial growth • List the four categories of food hazards • Discuss direct and indirect cross contamination • Identify high risk and low risk foods • Understand the requirements for personal hygiene • Discuss the necessity for pest control in a food business • State the reasons for cleaning and disinfection in a food business • Identify the controls necessary for delivery and storage of food • Identify the controls necessary for preparation, cooking and serving of food • Recognise the benefits of a food safety management system Course Content Unit 1: Introduction to Food Safety • What is Food Hygiene? • Reasons to Manage Food Hygiene • Characteristics of Food Poisoning and Food Borne Disease • Factors that Contribute to Food Poisoning • Vulnerable Groups • Food Safety Legislation • Legal Responsibilities of Food Workers Unit 2: Basic Microbiology • What is Microbiology? • Types of micro-organisms • The benefits and ill effects of micro-organisms • Pathogenic and food spoilage bacteria • Common food poisoning bacteria • Requirements for bacterial growth • The danger zone for food • High risk and low risk foods Unit 3: Food Hazards • Categories of food hazards • The sources of microbiological, physical, chemical and allergenic hazards • Common food allergens • Direct and indirect cross contamination • Controls for cross contamination Unit 4: Personal Hygiene • Responsibilities of food workers • Hand hygiene • Use of gloves • Protective clothing • Reporting of illnesses Unit 5: Pest Control and Waste Management • Food Pests • Hazards of Food Pests • Signs of Pest Infestation • Controlling Pests in a Food Business • Waste Management • Internal Waste • External Waste Areas Unit 6: Hygienic Premises and Internal Finishes • Cleaning and Disinfection • Reasons for Cleaning • Cleaning Chemicals • Cleaning Schedules • Safety rules for cleaning • Services • Internal finishes Unit 7: HACCP – Delivery and Storage of Food • Introduction to HACCP • Supplier control • Hazards and controls for delivery of food • Hazards and controls for storage of food • Stock rotation Unit 8: HACCP – Preparation, Cooking and Serving of Food • Hazards and controls during the preparation stage • Hazards and controls during the cooking stage • Defrosting, cooling and reheating of food • Hot and cold displays • Record keeping • Benefits of a HACCP system FAQ Section Who is the course intended for? This course is suitable for those who are involved in food storage, handling, food preparation and service and who wish to expand and improve on their existing knowledge and experience in the food sector. How long does the course take to complete? The course, which is delivered online, takes approximately 60 minutes to complete. You do not have to complete the course in one sitting and can pause, and come back to the course content at a later stage to suit your individual requirements. Does the course outline my legal responsibilities as a food worker? Yes the course covers the legal responsibilities of both the employer and the employee How will I be assessed? On completion of the course students are required to complete an end of course Quiz consisting of 20 multiple choice style questions. You will have 2 attempts to complete the Quiz and must achieve 80% in this assessment in order to achieve your certification Read More

“The Health and Social Work Sector accounts for nearly 20% of all workplace injuries reported to the HSA each year.” “Reported incidents indicate three main accident triggers in the healthcare sector: of which manual handling (patient handling and handling of inanimate loads) is the top reported injury”. (www.HSA.ie)  This course has been designed to ensure students are sufficiently trained and able to apply the principles and practices of safe manual handling and people handling in the workplace. It addresses the current health and safety legislation in Ireland and outlines the responsibilities of the employer and the employee under the Safety Health and Welfare at Work Act 2005. Learning Outcomes At the end of the course students will be able to: Identify the relevant manual handling legislation in Ireland Explain the anatomy of the spinal column Recognise how incorrect manual handling technique can lead to injury Outline the benefits of fitness and flexibility in the workplace Describe the role of ergonomics and risk assessment in manual handling State the 8 principles of safe manual handling Risk assessment Principles of safer moving and handling Course Content Unit 1: Manual Handling Legislation Reasons to Manage Manual Handling Definition of Manual Handling General Duties of the Employer Duties of the Employee Duties of the Employer in relation to Manual Handling   Unit 2: The Musculoskeletal System Structure and functions of  the spine The Vertebrae Spinal discs The spinal cord Ligaments and tendons Muscles in movement Joints of the spine The process of movement   Unit 3: Musculoskeletal Disorders Neck and upper limb disorders Lower limb disorders Disorders of the back Risk factors for manual handling   Unit 4: Fitness & Flexibility Fitness and flexibility Benefits of stretching Good posture Healthy Lifestyle   Unit 5: Ergonomics and Risk Assessment What is Ergonomics? Benefits of good workplace ergonomics Manual handling risk assessment   Unit 6: Safe Handling Techniques The 8 principles of manual handling Lifting from the floor (theory) Lifting to waist height (theory) Lifting to a height (theory) Pushing and pulling (theory) Team lift (theory)   Unit 7: Practical Manual & Patient Handling This Unit is carried out in the classroom and demonstrates how the principles of manual handling can be put into practice to include: Carrying Pushing and pulling Lifting from low levels Lowering from a height Team lifting principles Patient Handling moves: Sitting up, turning, standing, walking and sitting Dealing with a falling and fallen patient Use of hoist Use of enablers such as banana boards & turntables   The Safety, Health and Welfare at Work (General Application) Regulations 2007 are examined with particular emphasis on the legislation specific to manual handling in the workplace.  This legislation, referred to as the Manual Handling of Loads Regulations 2007, outlines the duties of the employer including the requirement to avoid manual handling where possible, to carry out manual handling risk assessments and to reduce the risk of manual handling injuries to employees or injury to our patients/service users by implementing appropriate controls. The training course also describes the structure of the spine and looks at the function and role of the individual components that make up the spinal column.  The function of the muscles, ligaments, tendons, joints and spinal discs are outlined and detailed information is given in relation to how these components may become injured during manual handling activities.  Risk factors which contribute to manual handling injuries are examined with the aim of reducing the risk of injury while undertaking a range of manual handling tasks in the work environment.  The necessity to adhere to safe manual handling practices are explained and participants are advised on the procedure for carrying out manual handling risk assessments using the acronym TILE.  The benefits of good workplace ergonomics are discussed as part of the risk assessment process and the significant role that ergonomics plays in the reduction of musculoskeletal injuries at work is highlighted throughout the training course.  Fitness and flexibility in the workplace and the benefits of a healthy lifestyle are also explored as factors to be considered when addressing manual handling-related injuries. Our Patient handling training course is a full day course covering the theory and practice of safe patient handling. It comprises of two parts, in the morning we cover Manual Handling of inanimate objects, followed by part two which covers people handling theory and techniques.   FAQ Who should complete the training course?  The course is suitable for employees of all levels whose job involves the moving and handling and Supporting People in the workplace, including all healthcare, social care, community workers and teachers. How long is the certification valid for? The certificate is valid for 2 years How will I be assessed? On completion of the course students are required to complete an end of course Quiz.   participants are also required to complete assessment of both practical manual handling and patient techniques Benefits of Manual Handling Training Completion of this course will assist employees in maintaining good health and will help to reduce the risk of manual handling related injuries to both patients and staff in the workplace.  It will provide participants with the skills, knowledge and training to utilise correct manual handling techniques when carrying out commonplace work activities.  Employees will have the ability to work in a confident and safe manner which will contribute to a safer work environment.  The course provides useful tips on good back care and raises the awareness of the benefits of a healthy lifestyle in the reduction of people handling injuries.  It will also ensure that employees are aware of their legal responsibilities at work while ensuring employers are compliant with the law in the provision of manual handling training.   Read More

FOOD & BEVERAGE TRAINING Food and beverage assistants are customer service professionals that work in restaurants, coffee shops, bars, clubs, hotels and other retail eating and drinking establishments. There are more part-time positions in this field than there are in most Industries, and this is continuing to grow. Experienced and professional food and beverage assistants can progress to increased paying roles in larger and more formal food establishments within the Hospitality Industry LEARNING OUTCOMES At the end of the course participants will be able to: Be able to prepare tables or counters for meals Understand the importance of serving customers in a  cheerful, courteous and efficient manner Greet customers, present menus and help customers select menu items Inform customers about daily specials Ask with confidence is there any dietary requirements Record orders and place them with the kitchen and bar Pick up and serve orders Demonstrate good organization and multitasking skills Check that customers are enjoying their meals and correct any problems Suggest and serve desserts and beverages Clean and reset tables Tabulate and present bills for payment. Understand the importance of good health and good grooming. Demonstrate the ability to work as part of a team, with little supervision Have learned good verbal communication skills and sensitivity to customer needs Have the ability to work calmly under pressure. COURSE CONTENT Overview of Hospitality and the different types of restaurants in the Food and Beverage Industry. Customer service in the Food and Beverage Industry. Our Food and Beverage course is designed to prepare learners to work in food & beverage within the hospitality industry by providing students with essential knowledge and developing their practical skills in respect of F&B operations. This course covers the basic theory and practice within the Food Service Industry. Food and Beverage Training Ireland Our Learners study the underlying principles and procedures of food and beverage service in casual, banquet and catering establishments and the importance of upselling. The duties of the food and beverage assistants include preparing tables (table setting) for a meal, taking orders, serving of food and drinks to customers, and cleaning up before, during and after servings. Breakdown of rooms and service areas (in some cases) The course teaches the basic service principles while emphasising the importance of meeting the needs and, whenever possible, exceeding the expectations of guests. Learners will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments. Upon completion, successful students will have increased confidence, they will have the knowledge of food service etiquette, use the correct terminology and be able to answer questions about wines and other beverages with confidence. They will be able to demonstrate and put into practiced food and beverage service techniques and effective customer service skills and attitudes required within the Hospitality Industry. FAQ Who is the course intended for? The course is suitable for employees of all levels who require a basic knowledge of health and safety procedures in the workplace Do I need to have previous health and safety training to complete the course? No previous training is required to complete the course How long does the course take to complete? The course, which is delivered online, takes approximately 45 minutes to complete.  You do not have to complete the course in one sitting and can pause, and come back to the course content at a later stage, as you see fit Does the course outline my legal responsibilities in the workplace? Yes the course covers the legal responsibilities of both the employer and the employee How will I be assessed? On completion of the course, students are required to complete an end of course Quiz consisting of 20 multiple choice style questions.  You will have 2 attempts to complete the Quiz and must achieve 80% in this assessment in order to achieve your certification BENEFITS OF THIS TRAINING One of the major challenges faced by the industry at present is of staff turnover. Investing in staff will support staff retention and increase service standards. For F&B assistants investing your training will increase your employment opportunities and support you in the advancement to better-paying jobs within the industry. Read More

This is a blended online and classroom training course which will help you to comply with the law and recognise the importance of good back care. It also offers a range of useful and practical information in relation to manual handling. The course consists of 7 units and Units 1–6 are covered online. The online component of the course takes 90 minutes to complete. Unit 7 will focus on the practical demonstrations and assessment and will be delivered in the classroom by an experienced manual handling instructor.   Please Note: You will have 14 days from the date of enrolment to complete the course. If you fail to attend the classroom assessment session you have booked, or fail to complete the course in that time,  a re-booking fee of 15 euro will apply in order to book another session and complete your course.   This course has been designed to ensure students are sufficiently trained and able to apply the principles and practices of safe handling in the workplace. It addresses the relevant manual handling legislation in Ireland and also the responsibilities of the employer and the employee under the Safety Health and Welfare at Work Act 2005. The training course explains the basic anatomy of the spine together with common manual handling injuries in the workplace. Safe working practices for manual handling are outlined combined with the procedure for carrying out manual handling risk assessments. Completion of this course will assist employees in taking care of their backs, and reducing the risk of injury, while ensuring employers are compliant with the law in the provision of manual handling training.   Aim of the Training The aim of the course is to provide students with the knowledge, skills and training to comply with the law and to utilize correct manual handling techniques which will assist in reducing the risk of manual handling injuries in the workplace. Learning Outcomes At the end of the course students will be able to: Identify the relevant manual handling legislation in Ireland Explain the anatomy of the spinal column Recognise how incorrect manual handling technique can lead to injury Outline the benefits of fitness and flexibility in the workplace Describe the role of ergonomics and risk assessment in manual handling State the 8 principles of safe manual handling Course Content There are two components to this course. Units 1-6 are undertaken online and Unit 7 is classroom learning. Unit 1: Manual Handling Legislation Reasons to Manage Manual Handling Definition of Manual Handling General Duties of the Employer Duties of the Employee Duties of the Employer in relation to Manual Handling Unit 2 The Musculoskeletal System Structure and functions of the spine The vertebrae Spinal discs The spinal cord Ligaments and tendons Muscles in movement Joints of the spine The process of movement   Unit 3 Musculoskeletal Disorders Neck and upper limb disorders Lower limb disorders Disorders of the back Risk factors for manual handling Unit 4 Fitness and Flexibility Fitness and Flexibility Benefits of stretching Good posture Healthy Lifestyle Unit 5: Ergonomics and Risk Assessment   What is Ergonomics? Benefits of good workplace ergonomics Manual handling risk assessment Unit 6: Safe Handling Techniques The 8 principles of manual handling Lifting from the floor (theory) Lifting to waist height (theory) Lifting to a height (theory) Pushing and pulling (theory) Team lift (theory)   Unit 7: Practical Manual Handling This unit is carried out in the classroom and demonstrates how the principles of manual handling can be put into practice to include: Carrying Pushing and pulling Lifting from low levels Lowering from a height Team lifting principles Further information on minding your own back Assessment On completion of the course, students are required to complete an end of course quiz consisting of 20 multiple choice style questions. You must achieve 80% in this assessment in order to successfully complete the course. You will have 2 attempts to complete the quiz. Following successful completion of the online course, you will then be required to undertake a short classroom based assessment in order to be fully Manual Handling Certified.  Certificate Your Manual Handling certificate, which is valid for 2 years, will issued to you on verification of completion via email.   Read More

You only get 4 minutes from when someone’s heart stops beating before brain damage starts to occur. Don’t spend that time standing helplessly. Learn CPR. This course is designed to help provide participants with a thorough understanding of how to provide effective CPR to those who require it. Cardiopulmonary Resuscitation (CPR) is a lifesaving procedure which involves both chest compressions and mouth to mouth. Its purpose is to restore partial flow of oxygenated blood to the brain and heart. Its objective is to delay tissue death and extend the brief window of opportunity for a successful resuscitation without permanent brain damage. People require CPR when they stop breathing due to a range of factors including cardiac arrest. An average of thirteen people in Ireland die from cardiac arrest every day with over 5,000 dying each year.  CPR can double a person’s chance of survival by keeping oxygen and blood circulating to the body’s vital organs. This is essential learning for anyone employed in the healthcare, childcare or homecare sector. In fact it is an extremely useful skill for everyone in their personal and professional lives to help them to identify and respond to cardiac arrest and other serious conditions. Completion of the course will ensure that all participants will be equipped with the knowledge, skill and competence to help provide CPR to those who need it and will also provide them with the knowledge required to operate an automatic external defibrillator (AED). This will enable them to interact safely with victims while engaged in the provision of care to them.  The Heartsaver course will take participants through the steps of cardiopulmonary resuscitation, AED use and how to assist a person who is choking. This will involve identifying those who require CPR training, taking steps to minimize risks to themselves, carrying out chest compressions, performing mouth to mouth, using a face mask and using an AED. A second component of the course will involve providing the knowledge and skills needed to help a choking adult using abdominal thrusts. Optional components to the course include Child CPR & Choking and Infant CPR & Choking. The course is classroom based and will revolve around practical demonstrations and assessment on the correct procedures of both CPR and choking assistance. The course is wholly interactive with participants spending most of the course engaged in practical demonstrations to learn the basics of CPR, guided by a certified CPR instructor.  The maximum number of participants allowed on the course is six. The courses we run are typically small and in some cases you may be provided with one to one instruction with a certified CPR instructor. Courses as such can last from three to four hours. Learners who successfully complete the course will receive an American Heart Association and Irish Heart Foundation certified card which is valid for two years. Learners will leave the course confident in being able to provide effective CPR to those who require it.  Benefits of CPR Training There are a myriad of benefits of being trained in CPR. Firstly CPR saves lives. Statistics show that the earlier CPR is initiated, the greater the chance of survival. The American Heart Association estimates that 100,000 to 200,000 lives of adults and children could be saved each year if CPR were performed early enough. A further advantage of knowing how to deliver high quality CPR means that you can provide the best care to family, friends and strangers should they require your assistance in such emergencies. This course will increase your confidence to give high quality CPR and show you how to use a defibrillator to provide an even better chance of saving a life. Undertaking this course is also advantageous because it provides learners with the confidence needed to assist somebody who is choking. In 2016 125 people in Ireland died as a result of choking. Abdominal thrusts are considered the most effective means of saving adults and children who are choking. Completion of this course will give employees and members of the public the confidence they need to interact safely with those requiring CPR or abdominal thrusts, helping to create a wider community of trained and certified people who can intervene and provide lifesaving care to those in need. On completion of this course employees will have the ability to work in a confident and safe manner which will contribute to a safer work environment.  Learning Outcomes At the end of the course students will be able to: •    Identify and recognise individuals in need of CPR •    Provide chest compressions to somebody in cardiac arrest •    Provide effective breaths to somebody in cardiac arrest •    Use a face mask and other barrier devises for infection control •    Use an automatic external defibrillator (AED) on adults and children •    Work in partnership with others to provide effective CPR •    Recognise choking in adults, children and infants •    Provide abdominal thrusts to adults and children Course Overview   There are two components to this course.  The first is CPR and defibrillation. The second is how to assist somebody who is choking. There are two optional extra components covering child and infant CPR/ AED.  Component One: Adult CPR & AED use •    Prompt recognition of individuals in cardiac arrest •    Chest Compressions •    Mouth to Mouth Resuscitation •    Use of face mask and other barrier devises •    Use of an automatic external deregulator (AED) •    Working with others •    Putting it all together Component Two: Adult Choking •    Recognition of choking •    Abdominal Thrusts •    Use of CPR and AED Optional Component One: Child CPR & AED use & choking •    Prompt recognition of children in cardiac arrest •    Chest Compressions •    Mouth to Mouth Resuscitation •    Use of face mask and other barrier devises •    Use of an automatic external deregulator (AED) •    Working with others •    Putting it all together •    Choking and children Optional Component Two: Infants CPR & Choking •    Prompt recognition of infant in cardiac arrest •    Chest Compressions •    Mouth to Mouth Resuscitation •    Use of face mask and other barrier devises •    Use of an automatic external deregulator (AED) •    Working with others •    Putting it all together •    Infant Choking Frequently Asked Questions Who should complete the training course?   The course is suitable for employees of all levels who want to be trained to respond to cardiac emergencies or choking instances. As such it is particularly suited to those working in the healthcare, childcare and homecare sector. It is useful for everyone interested in understanding how to provide effective CPR to people who stop breathing.  How long is the certification valid for? The certificate is valid for 2 years.  Who certifies this course? It is certified by the American Heart Association and Irish Heart Foundation How will I be assessed? The course is a hands-on practical course. Learners are assessed continuously after each component has been completed. Learners will have to demonstrate their skills at the end of the course by providing a complete run-through of the CPR process.    Read More

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