Course Curriculum
| Introduction | |||
| Course Introduction | 00:01:00 | ||
| Module 1: Understanding Working at Height Risks | |||
| 1.1 – Identifying Common Hazards | 00:01:00 | ||
| 1.2 – Legal Responsibilities and Regulations | 00:01:00 | ||
| 1.3 – Risk Assessment Basics | 00:01:00 | ||
| 1.4 – Safe Work Practices | 00:01:00 | ||
| Reading Materials | |||
| Module 1 | 00:00:00 | ||
| Module 2: Equipment and Safety Measures | |||
| 1.4 – Safe Work Practices | 00:01:00 | ||
| 2.1 – Types of Access Equipment | 00:01:00 | ||
| 2.2 – Inspection and Maintenance | 00:01:00 | ||
| 2.3 – Fall Protection Systems | 00:01:00 | ||
| 2.4 – Personal Protective Equipment (PPE) | 00:01:00 | ||
| Reading Materials | |||
| Module 2 | 00:00:00 | ||
| Module 3: Safe Working Procedures | |||
| 3.1 – Preparing the Work Area | 00:01:00 | ||
| 3.2 – Working Safely on Ladders | 00:01:00 | ||
| 3.3 – Using Mobile Elevated Work Platforms (MEWPs) | 00:01:00 | ||
| 3.4 – Emergency Response and Rescue | 00:01:00 | ||
| Reading Materials | |||
| Module 3 | 00:00:00 | ||
| Module 4: Culture and Continuous Improvement | |||
| 4.1 – Promoting a Safety Culture | 00:01:00 | ||
| 4.2 – Training and Competency | 00:01:00 | ||
| 4.3 – Reporting and Feedback | 00:01:00 | ||
| 4.4 – Continuous Improvement | 00:01:00 | ||
| Reading Materials | |||
| Module 4 | 00:00:00 | ||
| Course Conclusion | |||
| Conclusion | 00:01:00 | ||
Instructors
125 STUDENTS ENROLLED
Food Hygiene
Health & Safety
Safeguarding
First Aid
Business Skills
Personal Development


