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MORE TRAINING ANNOUNCED

TRAINING is again being offered to all BBN venues.

PERSONAL LICENCE
First, in conjunction with John Smith’s and Atteys we are holding a BII level 2 Personal Licence Holder course. The course is booked for Thursday 25th February.
The BII course covers all aspects of licensing and helps you prove due diligence. The training will be provided free of charge by BBN and John Smith’s, the only fee will be £65 per person to cover BII fees.
 
DOOR SUPERVISOR
The Second course is the four day BII National Certificate for Door Supervisors.
This course is essential for anyone wanting to be an SIA badge holder and is for the benefit of existing management and staff.
The course is in two parts, the first will take place on 18th/19th March and the second one week later on 25th/26th March. There will be 2 exams on the final day.
The training will be provided at the reduced rate of £155 per delegate, this includes all training, exam fees and workbooks.
Places are limited to 20 on each course.
 
FOOD SAFETY training is now on offer for all BBN venues in conjunction with Doncaster Councils SaFE team, who who provide specialist Safety and Food Education.
 
The Level 2 Award in Food Safety will give kitchen or waiting staff working in a pub food environment, the level of training required to comply with legislation. The course covers all aspects of food safety and the day will end with a multiple choice exam. The cost of the course is just £25 per person and the date will be Monday 8th March.
 
Level 3 Award in Food Safety is designed for supervisors working in a food environment. The course runs for a total of 5 days with the exam held on day 5. 
The course cost will be £150.
Please contact me for more details.
 
All courses through BBN are up to 1/3 the cost of other local training providers.
 
All training courses will be held at Atteys Solicitors offices in Doncaster town centre. This forms part of Atteys ongoing BBN sponsorship.
 

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For further details contact Andy Constantine on 01302 736086
or click here to e-mail Andy

 
 

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