Packaging Design
Upon successful completion of the course the prospective students will be empowered
to create artwork, following brand guidelines or design requirements, whilst maintaining consistency across the complete range and ensuring that all images and files are complete and ready for printing.
Objective/ career prospect:
Trainee Artworker
Customer Service & Consultancy
The Aime of the programme to is equip the students with necessary skills that will prepare them for the business world and sharpen their knowledge into in the BPO sector
Objective/ career prospect:
- Demonstrate a customer service approach
- Understand how your own behaviour affects the behaviour of others.
- Demonstrate confidence and skill as a problem solver
- Apply technique to deal with difficult customers
- Make a choice to provide customer service
- Application of Digital Skills
Testing Electrical Installations
Basic safety in electrical testing including live tests & “dead” tests, direct & indirect electrical contacts, effects of electricity on humans, shock hazard curves & voltage limits;
Voltage and current tests (use of multi-meter and clamp meter);
Polarity test;
Continuity test;
Insulation resistance (IR) test;
Phase rotation test of a 3-phase system;
RCD tests including basics of an RCD functioning, nominal current & sensitivity, RCD trip curve, RCD functional test, basic RCD discrimination (selectivity), RCD ramp test, RCD tripping time test including sensitivity settings and interpretation of results;
Earth resistance;
Earth resistivity (theory only);
Earth loop impedance test including basics of a TT network, calculations of earth loop, calculation of fault currents, calculation of contact voltages, understanding importance of equipotential bonding, conducting ZE & ZS;
Prospective fault current (PFC) and short circuit (PSC) tests;
Overview of sections of BS 7671 concerning testing;
Reporting of test results and test sheets.
Objective/ career prospect:
- Develop a sound mastery of fundamentals of testing electrical installations;
- Acquire skills in conducting electrical tests and interpret results;
- Ability to report test results.
Phlebotomy Course
The purpose of the Phlebotomy Course is to provide prospective Phlebotomists, Laboratory Technicians, Nurses, and Health Care Workers with the necessary knowledge and insight to become a successful technician in the laboratory blood specimen collection area and/or nursing blood sample collection areas.
The course is intended for formal classroom lectures combined with skills competency development and certification. Taking into consideration that nowadays, health care consumer demands and expects high-quality care; for the phlebotomist, that means having expert technical skills, a professional appearance and demeanor, and the ability to interact with customers in an effective, service-oriented manner. This course prepares the prospective phlebotomist with the necessary theoretical knowledge, practical skills and customer-centric attitudes to collect and process a reliable and viable blood specimen for analysis.
Objective/ career prospect:
The course is designed to comprehensive practical and theoretical training in pharmacology dispensing. The program will drive participants in depth in key topics and skills needed for a dispenser in a retail pharmacy.
Ageing and Managing Disability
Disability has grown more common among older individuals, and there is a need to for people to
support these older persons efficiently. The course Ageing and Managing Disability will build on the competences of people that want to provide general household assistance, emotional support, care and companionship for aged and physically challenged persons.
Objective/ career prospect:
By the end of this short course you will acquire the necessary basic skills to provide care at home to the older adult.
Basic Food Production
This course is to initiate you to the world of food production. Come and discover the basic skills required to become a Chef and cook food differently from your usual daily food items.
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Objective/ career prospect:
This course is designed to help you build your way towards professional cookery.
Basic Food Production – Level 2
This course will help you master cooking techniques to enhance your abilities to start creating new food items, creating dishes and of course professionalising your skills. FIND OUT MORE
Objective/ career prospect:
This course is designed to help students develop advance culinary skills.
Basic Food Production – Level 3
This course will bring you to understand a professional running of kitchen operations as well as opening the doors of the food industry. This will unlock the technical skills required to become a professional cook/Chef. FIND OUT MORE
Objective/ career prospect:
This course is designed to help students develop advance culinary skills leading to a professional environment and facilitate immersion in a professional kitchen.
Master Class
Discovering a festive menu with fine products as the main dish with oven baked locally bio-grown vegetables and sauce. FIND OUT MORE
Objective/ career prospect:
Developing cultural knowledge of Culinary Arts existing around the world.
Basic Stewarding Operations
This course is designed to provide learners who are hospitality professionals working in the back of the house department such as food operations and Food and Beverage departments with the knowledge and skills to keep a clean and safe environment. FIND OUT MORE
Objective/ career prospect:
The learner will be able to establish standard policies to maintain the cleanliness of the kitchen and service area and understand safety precaution needed in order to safeguard the health of guests.
HACCP 1
This course is designed to provide learners who are food handlers with the knowledge and skills of HACCP for the safe running of food businesses. FIND OUT MORE
Objective/ career prospect:
The learner will be able to gain basic knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. Learner will have an understanding on maintaining good practice in the handling, processing and preparation of safe food.
HACCP 2
This course is designed to provide learners who are food handlers with the knowledge and
skills of HACCP for the safe running of food businesses. FIND OUT MORE
Objective/ career prospect:
The learner will gain basic knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. Learner will have an understanding on how to implement a HACCP based food safety management systems.
HACCP 3
This course is designed to provide learners who have knowledge of HACCP principles to put HACCP into practice as a practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place for the safe running of food businesses. FIND OUT MORE
Objective/ career prospect:
The learner will gain knowledge and understanding to supervise the implementation of a HACCP-based system in the work environment and the responsibilities of being part of a HACCP team.
Professional Food and Beverage Service
The Professional Food and Beverage Service course is designed to improve the day-to-day service in luxury properties with high end restaurants and room service departments. A blended approach combining both practical and theoretical sessions so as to enhance your knowledge and provide you with the right tools to prepare you for the industry. FIND OUT MORE
Objective/ career prospect:
This course is designed to introduce students to the food and beverage operations in the hotel industry. It will focus on the technical skills required to excel in food and beverage department.
Professional Housekeeping Operations
Housekeeping is an integrated part of Rooms Divisions and designed to help you understand the standard of cleanliness required in a hotel. A blended approach together with mixed elements of interactive videos, practical sessions and lectures from experts in the industry have been adopted to ensure that you excel in this field. FIND OUT MORE
Objective/ career prospect:
This course is designed to introduce students to the basic houseeeping
operations of a hotel. It will help student to possess the right skill in bed making and room setting as well as laundry procedures.
Professional Front Office Operations
In the field of Front Office Operations constant improvements are required to meet and exceed guest’s expectations. As such, a blended learning approach combining both practical and theoretical sessions have been adopted where students are familiarized with the Property Management Systems (PMS) combined with lectures by experts in this field. If you want to take a career in Front Office Operations this course will help you achieve your ambitions.
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Objective/ career prospect:
This course is designed to introduce the systems and procedures used in the
front office department of the hotel industry together with insights on key roles and
responsibilities of staff.
Quality Assurance & Standard Operating Procedures
This course is designed for hospitality professionals to have an understanding of the process of managing quality and managing services. It includes of standard operating procedure, internal and external quality assurance methods. FIND OUT MORE
Objective/ career prospect:
The learner will be able to introduce the standard operating procedures for the operations department; Learn about the internal quality systems for maintaining and achieving standards; Understand the productivity standards & study the external quality systems for maintaining and achieving standards.
