Coaching for Success

$ 199

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Time

1.5 Hours

Modules

5 Lessons

Learning Recognition Framework (LRF) Level

Level 3 Supervisor/Intermediate

Recognition Certificate

12k Enrolled

Course description

Inspire growth through purposeful guidance and support. This course equips food and beverage processing leaders with practical, scenario-based learning to coach employees effectively, enhance performance, and develop long-term potential. Built on Emotional Intelligence (EI) coaching principles, the course helps leaders strengthen self-awareness, communication, and relationship-building to unlock human potential in the workplace. Participants will explore goal-setting, constructive feedback, accountability, active listening, and recognition, while gaining a clear understanding of Emotional Intelligence, situational leadership styles, and the role of coaching in performance improvement. By applying EI-coaching practices, leaders can build stronger connections, increase engagement, and drive sustained success across their operations.

Skills you will learn:

  • EI coaching skills
  • Goal-driven development
  • Accountability conversations
  • Engagement performance boost

Learning Objectives

Upon completing this course, you will be able to:
  • Connect emotional intelligence, situational leadership, and coaching by explaining how EI strengthens leadership style decisions and coaching impact.
  • Use coaching to drive performance by defining coaching, differentiating coaching types, and applying core coaching skills that build capability.
  • Set goals that motivate action by linking goals to values and beliefs to improve commitment and follow-through.
  • Apply the EI Coaching Model in real scenarios by using its key components and the most effective coaching questions to guide workplace conversations.

Who Should Take This Course?

  • Supervisors and managers responsible for employee development and performance.
  • Team leads supporting new or transitioning staff.
  • Leaders seeking to enhance communication and coaching techniques.

Course Outline & Major Topics

  1. Emotional Intelligence Island - The EI Wheel
  2. Leadership Hill - Situational Leadership
  3. Coachville - The Role of Life Coaching
  4. Coachville Cafe - Values & SMART Goals
  5. The Helicopter Pad - EI COACH Map

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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