Welcome to Wakefield Traded Services


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School Improvement Data Service
School Improvement Data Service
All schools, regardless of if they sign up to the SLA, will receive the following:
  • Support with the statutory submission of results for Early Years Foundation Stage Profile (EYFSP), phonics (both Y1...
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Training & Events

03
03 Apr
EYPDP - Language, Literacy and mathematics for 2-4s
EYPDP - Language, Literacy and mathematics for 2-4s
15
15 Apr
Level 3 Emergency First Aid at Work
This course covers the following; The roles and responsibilities of an emergency first aider Assessing an incident Managing an unresponsive casualty CPR Recovery Position Choking Seizures Shock Wounds and bleeding Minor injuries such as cuts, grazes and bruises and minor burns and scalds Due to the practical nature of the course it is recommended that you wear trousers on the day. It is also important that you let us know if you are not able to get onto the floor in order to complete the practical parts of the course.
20
20 Apr
Level 3 Award in Paediatric First Aid (2 Days)
This Ofqual accredited course is designed with the essentials to keep the children in your care safe. It covers; • The roles and responsibilities of a paediatric first aider • Assessing an emergency situation • Dealing with an unresponsive infant or child • Recovery Position • CPR and AED • Choking • Head and Spinal Injuries • Fractures • Anaphylaxis and allergic reactions • Meningitis • Asthma • Febrile Convulsions • Seizures • Diabetic emergencies • Poisoning • Burns and scalds • Electric shock • External bleeding • Hypovolaemic shock • Eye, ear and nose conditions • Bites and stings • Minor injuries • Treatment for hot and cold body temperatures Due to the practical nature of the course it is recommended that you wear trousers on the day. It is also important that you let us know if you are not able to get onto the floor in order to complete the practical parts of the course. -Assessing an emergency situation -Dealing with an unresponsive infant or child -Recovery Position -CPR and AED -Choking -Head and Spinal Injuries -Fractures -Anaphylaxis and allergic reactions -Meningitis -Asthma -Febrile Convulsions -Seizures -Diabetic emergencies -Poisoning -Burns and scalds -Electric shock -External bleeding -Hypovolaemic shock -Eye, ear and nose conditions -Bites and stings -Minor injuries -Treatment for hot and cold body temperatures
21
21 Apr
Supervising Food Safety in Catering Level 3 Award
This course is Ofqual accredited and provides a thorough understanding of food safety procedures, with emphasis on the importance of monitoring and HACCP. Delegates are also required to complete a short workbook prior to the start of the course. It will enable delegates to; Understand the terminology relating to supervising food safety Understand the techniques involved in controlling and monitoring food safety Appreciate the risks linked to cross-contamination Understand the role temperature plays in food safety control Allergen management Appreciate the importance of supervising high standards of cleanliness in food premises. Includes a learner pack with additional tools and information including legislative advice, E.coli guidance and HACCP guidance, plus off-syllabus top tips from our regulatory experts.
22
22 Apr
Supervising Food Safety in Catering Level 3 Award
This course is Ofqual accredited and provides a thorough understanding of food safety procedures, with emphasis on the importance of monitoring and HACCP. Delegates are also required to complete a short workbook prior to the start of the course. It will enable delegates to; Understand the terminology relating to supervising food safety Understand the techniques involved in controlling and monitoring food safety Appreciate the risks linked to cross-contamination Understand the role temperature plays in food safety control Allergen management Appreciate the importance of supervising high standards of cleanliness in food premises. Includes a learner pack with additional tools and information including legislative advice, E.coli guidance and HACCP guidance, plus off-syllabus top tips from our regulatory experts.