FETAC Component Certificate (Level 5 NFQ)

Care of the Older Person

Network: 
Leading Healthcare Providers Skillnet
Location of Course Next course running in Dun Laoghaire, Ballinasloe, Mullingar, Athlone, Collock and Bewleys Airport Hotel in Swords
Dun Laoghaire, Co Dublin
Trainer Leading Healthcare Providers Skillnet
Methods of Assessment Skills Demonstration 60%
Project 40%
Learning Outcomes Learning Outcomes:
• Define healthy ageing and know the normal physiological and psychological process of ageing
• Be aware of the social impact of ageing
• Identify the role of the statutory and voluntary agencies in promoting the well being of older people
• Identify common misconceptions regarding ageing
• Demonstrate the role of the HCAs in promoting a sense of worth, dignity, choice, self esteem, independence, empowerment and advocacy for the older person
• Know how to provide holistic care from physical, social, emotional, spiritual and psychological perspective
• Demonstrate effective communication skills when caring for clients , family members and multidisciplinary team.
• Reflect on strategies to improve personal effectiveness in the workplace.
• Know the importance of providing therapeutic interventions to improve quality of life of the older person
Further Enquiries Email: christianhuet@lhpskillnet.ie
Mob: 087 6634 995
Tel: 01 218 7698
Fax: 01 218 7698
Entry Requirements Working in care
Careers or Further Progression credit as an elective module towards the FETAC Level 5 Certificate in Helathcare Support DHXSS
Course Content Aims:
• To demonstrate good work practices in the provision of individualised holistic care for older people
• To understand the concept of the ageing process
• To be able to meet the full range of needs of older people in a variety of care settings
• To enhance the quality of life of the older person
Financial Support Part funded by Leading Healthcare Providers Skillnet.

Training for the unemployed
LHP Skillnet accommodates people who have lost jobs in other sectors to undertake the FETAC modules and major healthcare award (DHSXX) and other courses. If you fulfill the Skillnets definition of a job-seeker you can attend courses at no cost. Look at http://www.skillnets.ie/job-seekers/eligibility-criteria to find out more about eligibility criteria.

Enrolment and Start Dates Comment Please contact Christian Huet at christianhuet@lhpskillnet.ie or 0876634995 if you require this training
FETAC Code D20180: Care of the Older Person
Duration 3 days (one day a week)
Number of Places 20
Course Fee €120
Course Web Page: 
http://www.lhpskillnet.ie/courses/page17/
Available to Job Seekers: 
Yes
Certified: 
Yes

Hill walking Marine & Countryside guiding - JSSP

Network: 
South Kerry Skillnet
Location of Course Killorglin
Trainer IT Tralee
Methods of Assessment Learner record 20%, Skills Demonstration 60% and theory based exam 20%.
Learning Outcomes Have a FETAC Level 5 in Hill walking proficience
Eligibility Jobseeker
Further Enquiries Tracey Teahan
t: 066 976 2477
f: 066 976 2059
e: tteahan@skdp.net
Entry Requirements To have completed a First Aid Course and have 10 hill walks completed.
Course Content This programme has been designed to provide an introduction to hill walking in Ireland and be competent in hill walking.
Enrolment and Start Dates Comment September final dates to be confirmed
FETAC Code D20031: Hill Walking Proficiency
Duration 3 months (2 days per week)
Number of Places 12
Course Fee Free
Available to Job Seekers: 
Yes
Certified: 
Yes

Nutrition

Network: 
Carlow Kilkenny Skillnet
Location of Course Talbot Hotel, Portlaoise Road Carlow
Methods of Assessment All assessment is carried out in accordance with FETAC regulations.
Assessment is devised by the internal assessor, with external moderation by FETAC.
Summary Assignments (2) 50%
Examination (Theory-Based) 50%

11.1 Assignments (2)
The internal assessor will devise two briefs that require candidates to produce evidence that demonstrates an understanding and application of a range of specific learning outcomes.

Assignment 1:
The brief for the first assignment will focus on the nutritional content of foods. Candidates will carry out an investigation of foods us ing appropriate research methods, analyse the results and present conclusions and recommendations. Candidates will submit a report with supporting documentation as part of the evidence.

Assignment 2:
The brief for the second assignment will focus
on the nutritional requirements of individuals or groups.

Candidates will investigate the dietary requirements of specific individuals or groups. They will devise suitable menus, outline the rationale for their selections and make recommendations. Candidates will submit a report with supporting documentation as part of the evidence.

The assignments may be presented in a variety of media, for example written, audio, graphic, visual or any combination of these. Any audio or video evidence must be provided on tape. Each assignment carries equal marks.

11.2 Examination
The internal assessor will devise a theory-based examination that assesses candidates’ ability to recall and apply theory and understanding, requiring responses to a range of question types, short answer and structured. These questions may be answered in different media such as in writing or orally. The examination will be based on a range of specific learning outcomes and will be 2 hours in duration.

The format of the examination will be as follows:
Section A
12 short answer questions.
Candidates are required to answer 10 (4 marks each).

Section B
4 structured questions.

Candidates are required to answer 3 (20 marks each.)
12 Grading
Pass 50 - 64%
Merit 65 - 79%
Distinction 80 - 100%

Further Enquiries Theresa
t: 059 913 2152
e: admin@cktraining.ie
Course Content Unit 1 Composition of Food
Unit 2 Nutrition and Health
Unit 3 Nutrition and Exercise
Unit 4 Food Labelling
Enrolment and Start Dates Comment Enrolment is ongoing. Delivery dates:
7th, 14th, 21st and 28th of May, 2013
FETAC Code C20140: Nutrition
Subjects Taught Composition of Food
Participants will learn about the main constituents of food and the functions of food, specifying the different classes of nutrients and the main functions of each type.

They will be able to list the energy values of the different food types and the factors that affect the energy requirement of an individual. You will learn about the different types of fats and will be able to distinguish between essential and non-essential fatty acids and the role each play in relation to health. Leaners will be able to classify carbohydrates into monosaccharide, disaccharide and polysaccharide and be able to distinguish between digestible and poorly digestible carbohydrates. You will learn about proteins, vitamins and minerals and role they play in maintaining good health.

Nutrition and Health
Participants will learn to:
List the specific nutritional needs of
· infants
· children
· adolescents
· adults
· the elderly

Discuss the factors that influence the eating habits of
· children
· adolescents
· the elderly

Discuss the causes, symptoms and effects of
· anorexia nervosa
· bulimia
· obesity

Evaluate, for a child and an adult
· a vegetarian diet
· a vegan diet in terms of meeting their dietary requirements

• Discuss the role of diet in coronary heart disease and hypertension
• Discuss the role of diet in dental health
• Discuss the possible links between diet and cancer
• List the factors that lead to the development of osteoporosis

Devise a suitable menu for the following groups:
· infants
· school-going children
· adolescents
· pregnant women
· vegetarians
· vegans
· athletes

Outline the role of diet in the treatment of the following:
· diabetes mellitus
· coeliac disease
· cystic fibrosis
· lactose intolerance
· P.K.U.

• List the different techniques for measuring the nutritional status of an individual
• Summarise the nutritional intake of an individual using the 24-hour recall method
• Compare the nutritional intake of an individual with the reference nutrient intake (RNI).

Nutrition and Exercise
• Participants will be able to explain the terms: nutritional status, glycogen loading and dehydration
• Explain the effect of diet and nutritional status on physical performance and how glycogen loading is achieved
• List the possible causes and effects of dehydration, discuss the importance of high fluid intake at all times and be able to justify the need of fluid and electrolyte replacement before,during and after training and competition.

Food Labelling
• Participants will be able to specify the labelling of food products in accordance with EU regulations, interpret the nutrition labels on a variety of food products and explain the term “food additive”and list the main categories of food additives
• Distinguish between artificial and natural food additives and explain the term “additive induced hyperactivity”
• Explain the origin and significance of E numbers and source information on E numbers.

Duration 4 days (one day a week for four weeks)
Course Fee €155 per person
Course Web Page: 
http://www.cktraining.ie/healthsafety.html
Available to Job Seekers: 
Yes
Certified: 
Yes

First Aid - Occupational

Network: 
Carlow Kilkenny Skillnet
Location of Course Carlow Gateway Business Centre, Athy Road, Carlow
Further Enquiries Theresa
t: 059 913 2152
e: admin@cktraining.ie
Entry Requirements No specific entry requirements
Course Content About the course:
For employees who wish to become Occupational First Aiders in the workplace and for employees to comply with health and safety regulations.

Objectives include:
• Administer first aid in accordance with regulations
• Writing accident reports
• List contents for a First Aid Kit
• Core modules
• Casualty management
• Broken Bones
• CPR
• Severe Bleeding and Burns

Who should attend?
Managers and personnel who may have to take charge and responsibility of a First Aid situation at their workplace.

Enrolment and Start Dates Comment 11th, 18th and 25th of September, 2013
FETAC Code D20174: Occupational First Aid
Subjects Taught Core modules:
Casualty management
Broken Bones
CPR
Severe Bleeding and Burns

The course is divided into 8 units as follows:
• First Aid in the workplace
• Patient Assessment
• Respiratory Emergencies
• Cardiac First Response including de-fibrillation
• Wounds and bleeding
• Altered levels of consciousness
• Musculoskeletal injuries
• Burns and scalds, chemicals and electric shock.

Duration This is a three day course, 9.30am to 5.00pm each day.
Comment At the end of the course, you will receive a First Aid Certification and credits from FETAC.
Course Fee €150 (Free to Job Seekers) Click link below for elibability
www.skillnets.ie/job-seekers/eligibility-criteria.
Course Web Page: 
http://www.cktraining.ie/healthsafety.html
Available to Job Seekers: 
Yes
Certified: 
Yes

Retail Sales

Network: 
Irish Franchising Skillnet
Location of Course Nationwide
Methods of Assessment The component certificate is assessed using a skills demonstration 60% and an assignment 40%
Further Enquiries Siobhan O'Callaghan
Tel: 01 291 1963
Fax: 01 293 8957
Email: siobhan@paramounthr.ie
Entry Requirements Leaving Certificate
Course Content • The principles and capabilities of a range of technologies currently utilised in the retail sector to include cash registers, bar code scanners, electronic payment units, security devices, and stock control systems
• Interpretation of key terminology and trends in retail selling
• Understanding of the impact of a range of a range of factors on a retail environment
• to include customer loyalty, merchandising, retail ethics, training and communications skills
• Analyse current retail legislation and identify key legal responsibilities in relation to employers, employees, customers and product manufactures
• Identify health and safety initiatives aimed at improving safety in a retail environment
• Analyse the key characteristics of a range of payment options available to customers in a retail environment
• Analyse the key characteristics of a range of retail environments to include self service, online selling and personal service
• Employ a range of techniques to identify appropriate opportunities to open or close a sale, to deal with complaints or to present alternative products
• Employ a range of communication skills in a retail environment to include use of active listening, product demonstration, and customer support techniques
• Employ secure cash handling techniques when dealing with a range of procedures to include refunds, void sales, vouchers, electronic transactions, payment validation, cheques, floats, product exchange and credit notes.
• Employ standard procedures to utilise a range of devices currently used in the retail sector to include cash registers, bar code scanners, electronic payment units, security devices, and stock control systems
• Design a procedure for dealing with an unexpected incidence such as a fire or an injury in a retail environment
• Planning and implementation of effective customer services policies to include returns, cash and carry, delivery and after sales services
• Take responsibility for the effective handling of customer feedback.
Enrolment and Start Dates Comment Running on an ongoing basis 2012/13
FETAC Code 5N1619
Duration 4 days
Course Fee Price TBC
Available to Job Seekers: 
Yes
Certified: 
Yes

Practical Home Care Skills

Network: 
Irish Franchising Skillnet
Location of Course Nationwide
Methods of Assessment The course is assessed using
• Assignment (25%) Skills Demonstration (75%)
Further Enquiries Siobhan O'Callaghan
Tel: 01 291 1963
Fax: 01 293 8957
Email: siobhan@paramounthr.ie
Entry Requirements Participants must hold a Leaving Certificate or equivalent Qualification (Level 4) and / or have relevant life and work experience.
Course Content Learners who successfully complete this module will:
• Develop good communication skills relevant to their care role
• Understand the personal care needs of the person in their care
• Understand the importance of maintaining a safe, healthy and hygienic environment for the person being cared for
• Acquire the practical care skills that maintain the best quality of life for the person in their care
• Identify the needs and supports that are available to Carers providing practical care skills
The Syllabus will cover the following:
Unit 1: Communication and Listening Skills
Unit 2: Safe Caring
Unit 3: Practical Care Skills
Unit 4: Care Support
Enrolment and Start Dates Comment Running on an ongoing basis 2012/13
FETAC Code N29940
Duration 5 days
Course Fee Price TBC
Available to Job Seekers: 
Yes
Certified: 
Yes

Care of the Older Person

Network: 
Irish Franchising Skillnet
Location of Course Nationwide
Methods of Assessment The component certificate is assessed using a skills demonstration 60% and a project 40%
Learning Outcomes Discuss a range of age related issues to include healthy ageing, global and national demographic trends, the normal physiological and psychological processes of ageing, the social impact of ageing on older people and differing attitudes to ageing and older people

Analyse the roles of the health care assistant in promoting positive attitudes to ageing and of statutory and voluntary agencies in promoting the well being of older people

Examine a range of concepts and practices to include preparation for retirement and the ethnic and cultural influences on the older person
Further Enquiries Siobhan O'Callaghan
Tel: 01 291 1963
Fax: 01 293 8957
Email: siobhan@paramounthr.ie
Entry Requirements Leaving Certificate
Course Content Unit 1
 Healthy ageing
 Awareness of national and global demographic trends
 The normal physiological process of ageing
 The normal psychological process of ageing
 The social impact of ageing on older people
 Differing attitudes to ageing and older people
 Promoting positive attitudes to ageing
 Role of statutory and voluntary agencies in promoting the well-being of older people
 Preparation for retirement
 Appreciation of the ethnic and cultural influences on the older person

Unit 2
 Identify the care settings for older people
 Identify members of the health care team available in each care setting
 Identify a range of specific services that are available for older people in the areas of education, life long learning, the workplace, leisure and retirement
 Current approaches towards developing quality in the provision of services for older people and their families to include standards and quality assurance
Unit 3

 Range of needs of older people: emotional, psychological, recreational, financial, environmental and spiritual
 The role of the health care assistant in providing care for older people
 Communicate effectively with the older person, his/her family and the multidisciplinary team
 Promote the following in caring for the older person: advocacy; empowerment; independence; individualised care; dignity; respect; choice; self-esteem
 Understand the importance of family/carers as partners
 Strategies to improve personal effectiveness in the workplace
 How health promotion issues can be introduced in care settings for older people
 Provision of therapeutic interventions that will enhance social interactions and quality of life of the older person
Unit 4
 Identify and adapt care and practices to meet the needs of older people with cognitive and sensory impairment and/or physical disabilities
 Issues related to an older person with mental illness
 Issues related to an older person with dementia
 The impact of living with chronic illness
 Individual needs of the dying person and their families
 Performance of duties in a way that is respectful to the person’s body after death

Enrolment and Start Dates Comment Running on an ongoing basis 2012/13
FETAC Code D20180: Care of the Older Person
Duration 5 days
Course Fee Price TBC
Available to Job Seekers: 
Yes
Certified: 
Yes

Customer Care

Network: 
Irish Franchising Skillnet
Methods of Assessment The course is assessed using
• Assignment (2 x 25%) Project (50%)
Learning Outcomes understand the role of customer service in organisational
effectiveness
understand the role and responsibilities of a representative of an
organisation and work effectively as part of a team
acquire a range of verbal and non- verbal skills in order to meet
customer needs, handle customer complaints and deliver good
customer care
become familiar with consumer protection legislation
appreciate the rights of all customers regardless of gender,
marital status, family status, sexual orientation, religion, age,
disability, race or culture.
Further Enquiries Siobhan O'Callaghan
Tel: 01 291 1963
Fax: 01 293 8957
Email: siobhan@paramounthr.ie
Entry Requirements •Level 4 or equivalent qualification and/or relevant life and work experience
Course Content On completion of the course learners will be able to:
•Examine the principles of customer service within a range of environments
•Identify key features of good customer service, to include distinguishing between different kinds of customers, making a good first impression, meeting customer needs, catering for diversity and disability, understanding and responding to customer perceptions
•Explain the standards or rating system by which customer service is developed and measured in an industry-specific area
•Identify, for a vocationally-specific area, key elements of consumer legislation and the functions of associated regulatory organisations providing customer protection, representation and redress
•Explain how customer service enhances organisational effectiveness and success, to include practical examples of organisations with good customer care
•Describe how customer perceptions can be influenced, to include elements such as the physical environment, printed materials, the personal presentation and conduct of a customer contact person
•Apply the personal skills, qualities and attitudes required to perform effectively when dealing with customers, to include active listening skills, positive body language and observation of customer behaviour
•Use appropriate communication technologies to include, telephone, audio visual, conferencing, email and other interactive media in a range of customer service situations
•Use written and verbal skills to include appropriate style, language and tone
•Handle a range of correspondence and records providing a service to the customer, to include orders, invoices, payments, and correspondence made both in writing and electronically
Enrolment and Start Dates Comment Running on an ongoing basis 2012/13
FETAC Code D20151: Customer Service
Duration 5 days
Course Fee Price TBC
Available to Job Seekers: 
Yes
Certified: 
Yes

Organics - Distance

Network: 
National Organic Training Skillnet
Location of Course Distance Learning
Trainer Various
Methods of Assessment Assessments for Food Crops are:
· Five short assignments
· Project where you grow a crop and record various aspects of how it went.

Assessments for Soil Science are:
· Written exam at the college in February
· 5 short assignment

Further Enquiries Sean McGloin
Network Manager
Mob: 086 172 8442
Tel: 071 964 0688
Email: info@nots.ie
Course Content Working in partnership with An tIonad Glas in Dromcollogher, this distance learning option is available from October 2013. Choose from nine modules which will be available to study from a location that suits you. All you need is access to the internet and the ability to take part in two practical experience days per module - one in the spring and one in the summer.

The modules are nationally certified by FETAC and count towards a certificate in Organic Horticulture (CHXXX: Horticulture).

The modules that are available for study include:
• Organic Production Principles
• Organic Food Crops
• Soil Science and Growing Media
• Plant Science
• Plant Identification
• Sustainable Development
• Alternative Enterprises (Sustainable Woodland and Forestry, Organic Poultry and Organic Food Processing)
• Communications
• Work Placement (10 days if completing full certificate).

Our Organic Basics course gives you all you need to get growing successful organic crops. Two FETAC level 5 modules are included – Organic Food Crops and Soil Science and Growing Media:

Crops and Soil Science and Growing Media:
This module goes into the detail of how to grow specific fruit and vegetable crops organically. It’s the most popular module and together with Soil Science and Growing media gives you a sound introduction to organics. It specifically recommends the best techniques and varieties for growing in Irish conditions.

When you successfully complete this module you will:
· be capable of preparing and cultivating a site suitable to food crop production
· have acquired skills in propagation, cultivation and harvesting of food crops
· be capable of selecting weed, pest and disease control measures appropriate to specific situations.

The project for the Food Crops module is to grow a tasty organic crop in your garden (or window-sill)!

By completing this module you will have had the satisfaction of producing and eating your own organic crop – as well as observing and recording the whole process.

Soil Science and Growing Media:
The soil is the most important part of an organic system (except for you)! Organic growing begins and ends with the soil – it’s critical to everything we do – by developing a healthy soil you’ll find you grow healthier crops and that the work of gardening gets easier. This module will give you the skills to understand your soil and how to improve it. You’ll also learn about the best ways to improve fertility organically with compost and other organic fertilisers. Understanding the soil and fertility is crucial to becoming a good organic grower.

When you successfully complete this module you will be:
· be familiar with the origins, characteristics and properties of
· be capable of manipulating the properties of soil to support crop production
· appreciate the importance of the practices and requirements of soil nutrition and cultivation for organic crop production
· care and foster a respect for the environment as a finite resource.

Enrolment and Start Dates Comment Starts October 2013
FETAC Code C20193: Food Crops
C20055: Soil Science & Growing Media
Subjects Taught Topics include:
· Planning, ground prep, yield and year round supplies
· Overwintering crops
· Protected cropping: growing in polytunnels and under cover
· Rotations and the vegetable families
· Seeds and seedlings
· Fruit and orchards
· Harvesting, storing, eating, cooking and selling!

Soil Science and Growing Media
Topics include:
· Soil origins profiles, and Soil Types
· Soil drainage and erosion
· Soil water, air and temperature + Irrigation
· Soil nutrition and soil pH and liming
· Nitrogen cycle and nitrogen fixation
· Soil Ecology
· Organic matter
· Cultivation, Dig and no dig
· Compost
· Organic manures and fertilisers
· Green manures
· Mulches
· Soil-less growing media and liquid feeds.

Course Web Page: 
http://www.nots.ie/courses.php
Available to Job Seekers: 
No
Certified: 
Yes

Conversion to Organic Farming

Network: 
National Organic Training Skillnet
Location of Course Nationwide upon demand
Trainer Various Nationwide
Learning Outcomes You will have a better understanding of what is required on a practical and technical level to convert your enterprise to organics. You will learn what the organic standards entail, which organisations offer certification, and how to apply for organic status

training course will be certified to Fetac Level 5

Eligibility This course will provide participants an introduction to what is involved in converting a livestock / cereal farm from conventional farming to organic production.

The course is aimed at new entrants and the course needs to be completed in order to access organic farming payments

Course are located based on demand

Further Enquiries Sean McGloin
Network Manager
Mob: 086 172 8442
Tel: 071 964 0688
Email: info@nots.ie
Course Content Course Content:
•Best practices in conversion
•Organic Standards
•Rotations
•The application process
•Drawing up conversion plans
•Organic Framing Scheme
FETAC Code L22120: Organic Conversion
Duration 5 days
Course Fee €220
Course Web Page: 
http://www.nots.ie/courses.php
Available to Job Seekers: 
No
Certified: 
Yes
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