Instructor Skills for the Food Industry

Event Description

(Also known as Train the Trainer)

Background

As an in-house trainer you will have to speak in front of staff and colleagues or make presentations to large audiences. To the inexperienced presenter/trainer the first reaction is one of fear and panic however with the correct training, preparation and practice it is possible to become sufficiently skilled to actively enjoy the experience. Effective presentation demands attention to both preparation and delivery.

There are three objectives to presentation, to inform by imparting knowledge or information to a target audience, to bring about change in attitude, behaviour or performance and finally to amuse or entertain the target audience so that the learning experience is memorable. This course is designed to equip the presenters with the necessary skill, knowledge and confidence to deliver on the above objectives.

Learning Outcomes

On successful completion of this training course, delegates should be able to:

• Carry out a training needs analysis to identify the training needs of relevant staff
• Develop training plans for various departments
• 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
• Create the correct learning environment to make learning more effective and help your delegate remember more
• Establish competency evaluation methods to assess the return on investment in training
• Have the presentation skills necessary to become confident and competent in delivering training programmes
• Use the FSAI “Guides to Food Safety Training” as tools for delivering training courses

Who Should Attend

• HR personnel
• QA personnel responsible for delivering induction training
• Personnel responsible for delivering training modules to production operatives

Entry Requirements

• Level 4 Certificate, Leaving Certificate or equivalent qualifications and/or relevant life and work experiences.
• Good Written and Verbal English

Course Programme: Total Contact hours = 16 Hrs Workshop + 8 Hrs Assessment

Unit 1 Introduction to Training

• Outline why food safety training is important to their food business
• Identify the food safety skills required at induction level
• Explain the factors which need to be considered when designing training programmes
• Recognise the factors that influence how adults learn
• Distinguish between the preferred learning behaviours that delegates may adopt
• Identify how managers, trainers and trainees can influence the transfer of training in the workplace
• Explain the role of management before, during and after the delivery of training in their workplace
• Demonstrate the role of the trainer before the delivery of training in their workplace.

Unit 2 Planning and Preparing to Train

• Design a training plan for their food operation taking into account the individual delegates needs
• Recognise the importance of a trainers checklist in preparing to train
• Demonstrate how to use pre-training documentation (trainers checklist & attendance record)
• Review the aims and objectives for the food safety training programme
• Outline the training environment requirements for the delivery of training including facilities, room temperature, tidiness etc.
• Outline the trainers personal preparation requirements (e.g. physical appearance, time management)
• Demonstrate how they will prepare for training in their workplace to ensure an optimum learning environment for participants.

Unit 3 Training Delivery and Evaluation

• Use a range of techniques to create a relaxed learning environment
• Deliver food safety induction training in suitable modules to ensure that the aims and objectives are achieved
• Demonstrate the necessary interpersonal skills for effective delivery of a food safety induction programme
• Evaluate learning at appropriate stages of delivery and include all trainees in the training session
• Use knowledge of food safety subject matter effectively by using relevant examples and stories
• Demonstrate the use audio visual equipment and training aids for effective delivery of a food safety induction programme
• Outline the various evaluation techniques used to evaluate training
• Demonstrate the evaluation method used for induction food safety training in their workplace
• Compile a list of the training documentation required for the delivery and evaluation of food safety training
• Explain a system for secure storage, retention and ready retrieval of training course materials and records
• Demonstrate the role of the trainer after the delivery of training in the workplace.

Course Assessment

Delegates will be required to:

• Complete a Skills Demonstration
• Complete a Collection of Work after the course. The assessment brief will be given to the delegates during the course and must be submitted to SQT 5 weeks following course completion.

Course Tutor
Industrial Management Systems
Testimonials
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Course Times
9.00am - 5.00pm
Public Course Cost
€625 (includes course documentation, lunch and refreshments)
In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.
Course Manual
Delegates will receive a very comprehensive course manual.