Course Curriculum
| Support Worker Diploma & Care Assistant Certificate | |||
| Module 01: Introduction to Family Support Work | 00:21:00 | ||
| Module 02: Solving Family Issues – Part 1 | 00:46:00 | ||
| Module 03: Solving Family Issues – part 2 | 00:41:00 | ||
| Module 04: Safeguarding – Assessing need and providing help (Part 1) | 00:30:00 | ||
| Module 05: Safeguarding – Assessing Need and Providing Help (Part 2) | 00:34:00 | ||
| Module 06: Legislation, Policy and Guidance | 00:48:00 | ||
| Module 07: Understanding Child Development | 00:51:00 | ||
| Module 08: Caring for Children | 00:26:00 | ||
| Module 09: Healthy Food, Healthy living | 00:24:00 | ||
| Module 10: Keeping Children Healthy & Safe | 00:32:00 | ||
| Module 11: Child Protection | 00:32:00 | ||
| Module 12: Coronavirus: The Outbreak | 00:17:00 | ||
| Module 13: Sources, Symptoms & Spreading of the Coronavirus | 00:32:00 | ||
| Module 14: The Vaccine, the Treatments and the Prevention of Nov Corona | 01:19:00 | ||
| Care Certificate Course - Standards (1 to 15) | |||
| Standard 01: Understand Your Role | |||
| The Duties and Responsibilities of a Care Worker | 00:14:00 | ||
| Employment Rights and Responsibilities | 00:16:00 | ||
| Aims, objectives and values of the service | 00:14:00 | ||
| Responsibilities to the Individuals | 00:13:00 | ||
| Different Working Relationships in Care Settings | 00:14:00 | ||
| The Importance of Partnership Working | 00:16:00 | ||
| Standard 02: Your personal development | |||
| Identify Sources of Support for Own Learning and Development | 00:16:00 | ||
| Skills That Healthcare Professionals Need | 00:17:00 | ||
| Standard 03: Duty of Care | |||
| What Is Duty of Care | 00:16:00 | ||
| Dilemmas That may Arise Between the Duty of Care and an Individual’s Right | 00:15:00 | ||
| Procedures for Responding to Complaints | 00:15:00 | ||
| Recognising Adverse Events, Incidents, Errors and Near Misses | 00:15:00 | ||
| Factors and Difficult Situations That may Cause Confrontation | 00:13:00 | ||
| Standard 04: Equality and Diversity | |||
| Understanding Diversity | 00:14:00 | ||
| Discrimination that can be Deliberately or Unintentional | 00:16:00 | ||
| legislation and Codes of Practice Relating to Equality | 00:15:00 | ||
| Respecting individuals’ beliefs, culture, values and preferences | 00:14:00 | ||
| Sources of Information for Diversity, Equality, and Inclusion | 00:15:00 | ||
| Standard 05: Work in a Person Centred Way | |||
| Putting Person-Centred Values into Practice | 00:16:00 | ||
| The Importance of Finding out the History, Preferences, Wishes and Needs | 00:13:00 | ||
| Environmental Factors that may cause Discomfort or Distress | 00:14:00 | ||
| Raising concerns directly with the individual concerned | 00:15:00 | ||
| Caregiving is more than just monitoring medicines and driving to doctor | 00:15:00 | ||
| Ensuring the comfort of individuals where they have restricted movement | 00:16:00 | ||
| Promoting person centred values | 00:13:00 | ||
| Recognising the signs of pain or discomfort | 00:14:00 | ||
| Standard 06: Communication | |||
| Different Ways that People Communicate | 00:12:00 | ||
| Why it is important to observe and be receptive to an individual | 00:12:00 | ||
| Establishing an Individual’s Communication and Language Needs, Wishe | 00:14:00 | ||
| Barriers to Effective Communication | 00:15:00 | ||
| How to Check whether the Health Care Support Worker and Adult Social Care | 00:13:00 | ||
| What Is Confidentiality | 00:13:00 | ||
| The Use of Appropriate Verbal and Non-Verbal Communication | 00:16:00 | ||
| Communication Aids | 00:16:00 | ||
| Standard 07: Privacy and dignity | |||
| What is meant by privacy and dignity | 00:15:00 | ||
| Maintaining the Privacy of the Individual | 00:14:00 | ||
| Ways of Helping Individuals to Make Informed Choices | 00:14:00 | ||
| How Valuing People Contributes to Active Participation | 00:12:00 | ||
| Supporting the Active Participation of Individuals in Their Care | 00:16:00 | ||
| Standard 08: Fluids and nutrition | |||
| The Importance of Food Safety, Including Hygiene, in the Preparation and Handling of Food | 00:16:00 | ||
| Ensuring That Drinks Are Within Reach of Those That Have Restorations on Their Movement | 00:15:00 | ||
| Ensuring That Any Nutritional Products Are Within Reach of Those That Have Restrictions on Their Movement | 00:14:00 | ||
| Standard 09: Mental Health, Dementia and Learning Disabilities | |||
| How Someone May Feel if They Have Mental Health Conditions | 00:17:00 | ||
| How Conditions Influence a Person | 00:17:00 | ||
| How Positive Attitudes Towards Those With Mental Health Conditions | 00:16:00 | ||
| Adjustments which may be Necessary in Care Delivery | 00:16:00 | ||
| Importance of Early Detection of Mental Health Needs | 00:19:00 | ||
| Requirements of Legislation and Policies | 00:15:00 | ||
| Effect of Listed Legislation and Policies | 00:18:00 | ||
| Capacity | 00:17:00 | ||
| Standard 10: Safeguarding Adults | |||
| Safeguarding Adults | 00:17:00 | ||
| Types of Abuse | 00:15:00 | ||
| Defining Harm | 00:16:00 | ||
| Indicators of Abuse | 00:17:00 | ||
| Factors Which have Featured in Adult Abuse and Neglect | 00:14:00 | ||
| How Care Environments can Promote and Undermine People’s Dignity and Rights | 00:18:00 | ||
| Reducing the Likelihood of Abuse with Risk Enablement and Management | 00:19:00 | ||
| Standard 11: Safeguarding Children | |||
| Safeguarding Children at Level 1 | 00:11:00 | ||
| Actions to Take If a Child, Young Person (Met in Any Circumstances) Is Suspected to Be Abused | 00:14:00 | ||
| Appropriate Actions to take When Abuse is Suspected | 00:15:00 | ||
| Legislation, Local and National Policies and Procedures Related to Safeguarding | 00:15:00 | ||
| The Importance of Sharing Information with the Relevant Agencies | 00:16:00 | ||
| Standard 12: Basic life support | |||
| Basic Life Support (BLS) | 00:14:00 | ||
| Standard 13: Health and Safety | |||
| Legislation Relating to General Health and Safety in a Health or Social Care | 00:16:00 | ||
| Health and Safety Policies and Procedures | 00:18:00 | ||
| How to Access Additional Support and Information Relating to Health and Safety | 00:15:00 | ||
| The Importance of Risk Assessment for Health and Safety Standards | 00:16:00 | ||
| Legislation Relating to Moving and Assisting | 00:17:00 | ||
| Procedures to Follow When Accidents or Illness Occur | 00:17:00 | ||
| Agreed Ways of Working in Relation to Medication | 00:15:00 | ||
| Hazardous Substances in the Workplace | 00:17:00 | ||
| Prevent Fires from Starting or Spreading | 00:19:00 | ||
| Protecting Security | 00:18:00 | ||
| Identifying Common Signs of Stress in a Work Setting | 00:17:00 | ||
| Standard 14: Handling information | |||
| Agreed Ways of Working regarding the Recording, | 00:15:00 | ||
| Importance to Have Secure Systems for Recording, Storing and Sharing Information | 00:13:00 | ||
| How to Keep Records That Are Up to Date, Complete, Accurate and Legible | 00:13:00 | ||
| Standard 15: Infection control | |||
| The Main Ways an Infection Can Get into the Body | 00:18:00 | ||
| Effective Hand Hygiene | 00:17:00 | ||
| Risk to the individuals | 00:15:00 | ||
| Common Types of Personal Protective Clothing, Equipment and Procedures | 00:16:00 | ||
| Transcript and Certificate | |||
| Trust Pilot Review | 00:00:00 | ||
| Transcript and Certificate | 00:00:00 | ||
Instructors
19018 STUDENTS ENROLLED
Food Hygiene
Health & Safety
Safeguarding
First Aid
Business Skills
Personal Development



