Oral Communication

$ 199

Time

1 Hours

Modules

3 Lessons

Learning Recognition Framework (LRF) Level

Level 2 Occupations

Recognition Certificate

12k Enrolled

Course description

Enhance professional communication to convey clarity, confidence, and credibility. This course strengthens oral communication skills for employees in the food and beverage processing industry, helping participants communicate more clearly, listen more effectively, and collaborate with greater impact. Learners will explore how meaning is created in conversations, practice strategies for clear communication, and develop active listening skills that support teamwork and safety. The course also introduces the concept of super communication, highlighting the behaviors and techniques used by highly effective communicators. By applying these advanced communication strategies, participants can prevent misunderstandings, strengthen relationships, and contribute to a more connected, respectful, and productive workplace.

Skills you will learn:

  • Clear confident speaking
  • Active listening skills
  • Super communication techniques
  • Teamwork conflict reduction

Learning Objectives

By the end of this course, you will be able to:
  • Make better workplace decisions by understanding why decisions matter, the key factors involved, and the four stages you can apply in real scenarios.
  • Solve problems faster and more consistently by using the problem-solving process, including the 7-step PCW-SCIF method, to choose the right approach in common situations.
  • Strengthen critical thinking on the job by distinguishing critical vs. non-critical thinking, applying six core skills, and selecting the best thinking approach for each scenario.
  • Work smarter every day by finding information efficiently, using memory strategies (including mnemonics), and building a time management plan you can track and improve.

Who Should Take This Course?

  • Employees seeking to improve professional and interpersonal communication.
  • Supervisors and team leaders managing cross-functional teams.
  • Individuals preparing for leadership or customer-facing roles.

Course Outline & Major Topics

  1. Why Communication Matters
  2. Super Communication
  3. Active Listening

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:

Who Should Take This Course?

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)

*Receive a nationally recognized certificate for participation in this course

$ 199

CA $299

33% off

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This course is available in the following languages:

Online learning

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