Introduction to Leading with Emotional Intelligence

$ 199

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Time

1.0 Hours

Modules

5 Lessons

Learning Recognition Framework (LRF) Level

Level 4 Management/Advanced

Recognition Certificate

12k Enrolled

Course description

Lead with awareness, empathy, and purpose. This course equips leaders in the food and beverage processing industry with a practical, scenario-based understanding of emotional intelligence and its direct impact on effective leadership. Participants will learn how to recognize and manage their own emotions, understand team dynamics, and respond constructively to challenges. The course explores the connection between leadership and emotional intelligence, differentiates leadership from management, and examines the mindsets and behaviours of emotionally intelligent leaders. Through guided reflection and applied activities, participants will evaluate different leadership styles and identify their own—strengthening communication, adaptability, decision-making, and trust across their teams.

Skills you will learn:

  • Emotional intelligence leadership
  • Self-awareness control
  • Adaptive leadership styles
  • Trust-building communication

Learning Objectives

Upon completing this course, you will be able to:
  • Differentiate leadership from management so you can drive both people performance and operational results.
  • Connect emotional intelligence to leadership effectiveness to strengthen trust, communication, and decision-making.
  • Adopt the mindsets and behaviors of emotionally intelligent leaders to improve influence, engagement, and accountability.
  • Evaluate leadership styles through an EI lens to identify your strengths and build a personal leadership profile.

Who Should Take This Course?

  • Supervisors and managers seeking to strengthen leadership effectiveness.
  • Team leads guiding diverse or fast-paced work environments.
  • Aspiring leaders developing interpersonal and emotional awareness skills.

Course Outline & Major Topics

  1. Self-Assessment
  2. Leadership versus Management
  3. The Connection Between Leadership and EI
  4. Emotional Intelligence Enables Leaders to Become Successful
  5. How Can You Discover Your Own Leadership Style

Course description

This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.

You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.

Skills you will learn:

Food Safety

Cleaning

Quality Assurance

Hazards

Decumention

Pest Sources

Chemical Hazards

Learning Objectives

Once you have completed the course, you will have obtained the skills to understand the importance and benefits of food safety. What a HACCP system is and who invented it including:
  • The benefits of a HACCP system
  • Hazards and how to control them
  • The importance of GMP and Prerequisite Programs
  • How to develop and implement a HACCP Plan
  • How to maintain and when to review a HACCP system
  • Reasons HACCP may fail and the most common non-conformities related to HACCP

Who Should Take This Course?

  • New Hires
  • Line Workers
  • Supervisory and Management
  • Quality Assurance Teams
  • Food Safety Teams

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)
  • Who is HACCP and Who Invented It
  • What is Needed for a Successful HACCP System
  • Management Commitment
  • Importance of Line Workers
  • Benefits of HACCP System
  • Types of Hazards
  • Sources of Hazards
  • People/Uniforms
  • Equipment/Utensils/Tools
  • Incoming Material
  • Cleaning
  • Building as a Source of Hazard
  • Pest Source of Hazards
  • Water as Source of Hazards
  • Types of Biological Hazards
  • Growth Requirements for Microorganisms
  • Canadian and USA Allergen List
  • Physical Hazards
  • How Biological Hazards are Controlled
  • How Chemical Hazards are Controlled
  • How Physical Hazards are Controlled
  • How Chemical Hazards are Controlled
  • Cross-contamination
  • Potential Food Safety Concerns
  • Prerequisite Programs
  • Step 1: Finished Product (Product Description)
  • Step 2: Incoming Materials
  • Step 3: Process Flow
  • Step 4: Plant Schematic
  • Step 5: Hazard Analysis and Control of Hazards
  • Control Point
  • Step 6: Process Controls (PC)
  • Step 7: Critical Control Point
  • Critical Control Points Examples
  • Critical Limits
  • Monitoring
  • Monitoring Activities
  • Verification of Monitoring Records
  • Training of Employees
  • Verification of Training
  • Step 8: HACCP System Review
  • Review of your HACCP System
  • Update of your HACCP System when you have changes…
  • Reasons why HACCP may fail
  • Indicators of a Successful HACCP System
  • Employee Guide to GMPs
  • HACCP Process Flow
  • Meat Cooking Record CCP
  • Sample Receiving Record
  • SOP Receiving Ingredients

*Receive a nationally recognized certificate for participation in this course

$ 199

CA $299

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This course is available in the following languages:

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