Package # 3 - Hospitality Sector - Cooks

$399.00

We offer this package 3 times a month. Call to book yourself in. 780 608 1434 

Standard First Aid Including CPR/AED

This course is spread out over two
consecutive days (16 hours of training).

Comprehensive First Aid & CPR techniques for
those who need training for work requirements,
or who want more knowledge to respond to
emergencies in the workplace or home. The
course covers a variety of topics from basic
(such as cardiovascular and breathing
emergencies, CPR Level C, AED, prevention
of disease transmission) to in-depth topics,
such as sudden medical conditions and injuries
 to the head and spine.  

Content

The following items are covered:
  • The Red Cross 
  • Preparing to Respond
  • Legalities BC/AB
  • The Emergency Medical Services System 
  • The Body System
  • Emergency Action Principles 
  • Airway Emergencies 
  • Breathing Emergencies 
  • Cardiovascular Emergencies 
  • CPR/AED (Automated External Defibrillation) 
  • Bleeding Management and Shock 
  • Secondary Survey 
  • Preventing of Disease Transmission 
  • Head and Spine Injuries (Prevention) 
  • Musculoskeletal Injuries
  • Soft Tissue Injuries 
  • Sudden Medical Conditions 
  • Poisons, Substance Abuse and Misuse 
  • Healthy Lifestyles
  • First Aid Supplies

National Food Safety Training

The NFSTP course will help food handlers and management in Food Service and Food Retail operations learn how to prepare and serve safe food. It will help them integrate safe food handling practices into their workplace. This course is based on standards established in the Food Retail and Food Services Regulation and Code (FRFSRC), and recommendations from Health Canada and the Canadian Food Inspection Agency CFIA

Content 

The following items are covered:
  • Introduction to Food Safety
  • Biological Hazards
  • Other Food Safety Hazards (Chemical, Physical and Allergens)
  • Facilities (building and utilities)
  • Equipment (calibration, selection and maintenance)
  • Flow of Food (best food safety practices from purchasing to service)
  • Sanitation
  • Pest Control
  • Hygiene (personal)
  • Education (requirements for owner/operators, management and employees)
  • HACCP (Food Safety Programs based on Hazard Analysis and Critical Control Points)

​WHMIS 2015

This course provides information and training to understand hazardous identification, product classification, labeling, and material safety data sheets. The course will be designed around the students in the classroom to make it site specific. Although many companies require and issue certificates for their specific job sites. 
 
Content 
 
  • Physical and health hazards
  • Precautionary measures to protect your health and safety
  • How to choose appropriate personal protective equipment
  • WHMIS 2015 hazard classifications
  • Hazard and safety information found on WHMIS 2015 labels
  • WHMIS 2015 symbols and pictograms
  • Information contained on safety data sheets
  • Worker rights and employer responsibilities under WHMIS 2015
The importance of education and training