This course provides Agile teams with the fundamentals of Agile methods such as Scrum and Kanban. The goal is to teach participants effective collaboration, adaptability to change, improved communication, continuous improvement of project progress using agile metrics, and an agile mindset.

Team leadership, project management, performance review

Course structure:  

1. Project management and agility  

  • Basic understanding and origin of agility   
  • Meaningful use of agile methods  
  • Dimensions of an agile organization  

 2. Success factors in agile project management  

  • Agile teams   
  • Visualization in agile work   
  • Using feedback and communication  

 3. The most important agile methods and frameworks  

  • Design Thinking  
  • Kanban (incl. application in the Office 365 Planner)   
  • Scrum (incl. application in the Office 365 Planner)  

 4. Agile project management in practice   

  • Opportunities of agile project management methods   
  • Myths of agility   
  • Adaptive planning   
  • Agile meeting forms   
  • Agile project management   
  • Effort estimation in the agile project   
  • Agile project reporting   
  • Agile project closure   
  • Backlog prioritization   
  • Hybrid approaches  

Course format:
The course management and the associated self-learning phases are carried out via the DIGIMENTUM platform.

The course is conducted interactively via SWARPLY - Next Level Collaboration (can also be offered on separate server instance of the training partner)

This course provides basic knowledge on hygiene management and helps to raise awareness of the outstanding importance of hygiene management and HACCP in the food processing trade and industry, in hotels and restaurants. The course helps to improve compliance with legal requirements and quality standards and to strengthen food safety.

Course structure:

Module 1:
Introduction to hygiene management according to HACCP.

  • Basics of the HACCP system
  • Importance of food safety
  • Responsibility of employees in hygiene management
Module 2: Hazard analysis
  • Step-by-step instructions for carrying out a hazard analysis
  • Identification of sources of hazards
  • Risk assessment and definition of control measures
Module 3: Implementation of control measures
  • Monitoring and documentation of control measures
  • Corrective measures in case of deviations
  • Training of employees to implement control measures
Module 4: Rules of conduct when handling food
  • Hygiene rules when handling food
  • Personal hygiene of employees
  • Cleaning and disinfection of work areas and equipment
Module 5: Hygiene management in practic
  • Implementation of the HACCP system in various work areas
  • Practical examples from trade and industry
  • Documentation requirements
Module 6: Testing
  • Certificate issue for successful participants
  • Summary and repetition of the most important contents
  • Final examination to check the acquired knowledge
Learning Objectives:
  1. Understanding of the importance of hygiene management and HACCP in the food processing trade and industry.
  2. Knowledge of hazard analysis and identification of sources of hazards in food production and processing.
  3. Ability to assess risks and plan and implement control measures
  4. Knowledge of the requirements for cleaning and disinfecting work areas and equipment
  5. Ability to follow hygiene rules when handling food and to observe personal hygiene
  6. Understanding of the importance of documentation and training in the HACCP system
  7. Knowledge of the implementation of the HACCP system in different work areas and practical example