Instructor Skills for the Food Industry

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Also known as Train the Trainer

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, preparati... Read More

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.

Knowledge of the correct delivery method to choose is essential so that trainees maximize the learning experience.  As a trainer you must be familiar with the four steps of the Systematic Training Cycle.  Step one focuses on the Training Needs of the learner (Training Needs Analysis).  This task is often overlooked as trainers may believe that the existing training course will automatically meet the need.  Once the exact need has been established the lesson plan for the training course can be developed.  The lesson plan will give the trainer the structure and discipline to deliver good training on a consistent basis.

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 engage 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.

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What's covered?

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  • Introduction:
    Tutor
    Delegate
  • Outline why Food Safety / Health & Safety Training is important to their food business
  • Fear of Presenting
  • What is Training?
  • How People Learn
  • Systematic Training Cycle
  • Step 1 – Identify the Training Need
  • Step 2 – Planning the Training Programme
  • Training Methods
  • Visual Aids
  • Step 3 – Delivering the Planned Training
  • Lesson Plan
  • Learning Environment
  • Structure of Presentation - Beginning, Middle & End
  • Delivery and Communication / Presentation Skills
    Eye contact, Body posture / Voice
    Handling questions
  • Feedback
  • Step 4 - Evaluation and Assessment
    Techniques
    Follow-up
  • Workshop
    Each individual to use techniques / knowledge acquired to design / plan and deliver a training session
  • Course Review / Evaluation

 

Presentation
Please note that delegates will be required to make a 10 minute presentation on day 2 of the programme which focuses on Training Skills acquired on day 1. Delegates may wish to bring their own laptop for presentations.

Who should attend?

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  • HR personnel
  • QA personnel responsible for delivering induction training
  • Personnel responsible for delivering training modules to production operatives
  • Team Leader of any department

What will I learn?

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Participants achieve the following learning outcomes from the programme;

  • Be competent 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

Who are the tutors?

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What are the entry requirements?

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English Language Competency

For applicants whose first language is not English, SQT recommends a minimum English language competency of IELTS 6.0 (or equivalent) for successful completion of this programme. It is important to note that learners are not expected to have an IELTS or equivalent examination complete. Potential delegates are expected to self-assess their English language competency against the IELTS Band scores which can be found in this document.

How do we train and support you?

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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.

Share this Programme

SnapshotSnapshot

Duration
2 training days
Course Times
9.00am - 5.00pm
Price
€650

(includes course documentation, lunch and refreshments).

Delivery Mode
This programme is available In-House and on certain Public dates

What They SayWhat They Say

Very interesting. Easy to learn and engage

– Jenny McGuinness, ABP, Quality Assurance Assistant

Instructor Skills for the Food Industry

Duration: 2 daysPublic Price: €650
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  • 17 - 18 Apr 2018
    Location: Dublin Book Date