SCT February 2017 newsletter

Page 1

NEWSLETTER FEBRUARY 2017

Complete your basic safety training in four days and become fully qualified to work at sea.

14-17 March 2017

Basic Safety Training

2017 Dates

Price

Safety Awareness

30 January

£80

01736 364324

Fire Fighting

3 February 16 March

£110

Call us now to book your place.

First Aid (STCW)

14 March

£90

20 February 15 March

£120

17 March

£80

Survival at Sea (STCW) Health And Safety MCA approved AEC 30hour Diesel Engine course We are in the process of setting up a four day engineering course, which is part of the essential training needed to complete your under 16.5m Skipper’s Ticket. If you would like to be alerted once it is up and running, give us a call or email: info@seafoodcornwalltraining.co.uk

Are you registered at the Job Centre? If so, you might be eligible to some funding to take our courses (maximum £150 per person). Why not find out by contacting your advisor.

Seafood Cornwall Training is situated at the top floor of the old post office:

Admiralty Boat House 23 The Strand Newlyn TR18 5HL We are open weekdays from 8.30am to 4pm

There is funding available for experienced fishermen (minimum 2 years fishing experience) wishing to refresh any of their basic or advanced level training or take courses towards their Under 16.5m Skippers Ticket. Candidates must already hold all four basic safety certificates– Sea

Survival / PST, First Aid, Fire Fighting, Health & Safety and have completed their Safety Awareness training to be eligible for funding (subject to Seafish approval). Please visit our website for more details about our courses. www.seafoodcornwalltraining.co.uk

Do you know the best way to handle fish? There are a number of Food Safety courses available through Seafish Open Learning. Please call us for more details. Level 1 Introductory Food Hygiene in the Seafood Industry Level 2 Food Safety for Manufacturing, Food Safety for Retail or Food Safety in Catering Level 2 Health & Safety in the Workplace HACCP (Hazard Analysis and Critical Control Point ) Introduction to HACCP in the Seafood Industry – Generic Seafood or Scallops/Bivalves


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