Learning Outcomes
By the end of this section, learners will be able to demonstrate an understanding of:
Why performance management may sometimes be perceived as bullying
The difference between constructive criticism and destructive criticism
Module 2 : reporting bullying and harassment
Easy
3:56 mins
Learning Outcomes
By the end of this section, learners will be able to demonstrate an understanding of:
Key considerations when reporting bullying and harassment
Who to approach when reporting concerns
How to report bullying and harassment in difficult or sensitive situations
What actions to take when bullying is experienced from a third party
Module 1: what is bullying and harassment
Easy
12:05 mins
Learning Outcomes
By the end of this section, learners will be able to demonstrate an understanding of:
What bullying may look like in the workplace
Key considerations around bullying and harassment
Examples of workplace bullying
The concept of upward bullying
Brief Description of Bullying and Harassment
Easy
2:30 mins
Learning Outcomes
By the end of this section, learners will be able to understand:
What bullying and harassment may look like in practice
Key workplace considerations related to bullying and harassment
Common examples of bullying behavior at work
The concept of upward bullying
Module 1 : legal aspect of vaccination
Easy
7:00 mins
Learning Outcomes
By the end of this section, learners will be able to demonstrate understanding of:
Consent and informed consent
Mental capacity and best-interest decision making
Actions that support decision making
Consent for children and young people
Gillick competence
Documenting consent
brief description
Easy
1:00 mins
Learning Outcomes
By the end of this section, learners will be able to demonstrate understanding of:
Consent and informed consent
Mental capacity and best-interest decision making
Actions that support decision making
Module 4 : food safety
Easy
8:23 mins
By the end of this section, you will be able to demonstrate an understanding of:
Why food hygiene is essential
How food can become contaminated
Who is most vulnerable to food-related illness
What cross-contamination is
How cross-contamination occurs
Measures used to prevent cross-contamination
Module 3: promoting adequate nutrition and hydration
Easy
11:18 mins
By the end of this section, learners will be able to demonstrate an understanding of:
The MUST Tool, including how and when it should be used
Key factors to consider when promoting adequate nutrition and hydration
Common reasons individuals may have difficulties eating and drinking
Equipment that supports independent eating and drinking
Module 2: nutrition and hydration
Easy
8:20 mins
By the end of this section, learners will be able to demonstrate an understanding of:
What malnutrition is
Common signs and symptoms of poor nutrition and hydration
Other factors that can contribute to malnutrition
What dehydration is
The signs of dehydration
Module 1: Importance of Nutrition and Hydration
Easy
12:10 mins
By the end of this section, learners will be able to demonstrate an understanding of:
The importance of nutrition and hydration in maintaining health and wellbeing
The Eatwell Guide and its key food groups
The role of water and hydration in the body
The importance of vitamins and minerals for health
