Poland - Vocational training services

Description

Number of participants - 11Hours of the course - 134Detailed course specification:1. Course for excavator-loader class III, single-purpose excavator class III, class III loader and multi-purpose equipment carriers [WNO].2. Class III includes all excavators.3. The course for excavator ends with a state examination before the Examination Committee, established by the Institute for Mechanisation of Construction and Rock Mining in Warsaw.4.Theoretical classes - 52 hours 5. Practical classes - 82 hours Course programme: 1. M.BHP - Health and Safety at Work.2. M.U-O - Use and operation of working machines.3. M.SI-2/III - Backhoe loaders - construction, operation, technology, practical classes (specialist module).Aim of the course: Preparation of the participants of the training course to acquire qualifications to become a backhoe loader operator in the third class of qualifications. The course enables you to gain competence in the following areas: 1. working with excavators of various types and types.2. working with the human team and the management at the organisation of work.3. organising the work of excavators in various climatic and atmospheric conditions.4. controlling the quality of the work performed.5. active participation in inspections and repairs of excavators.additional notes: 1. practical training requires working clothes and a reflective helmet and vest. Each student should present a medical certificate confirming that there are no contraindications to practise the profession on the indicated equipment. Number of participants - 27Hours of the course - 145The detailed programme of the course must comply with the applicable regulations (guidelines of the Welding Institute in Gliwice). Detailed guidelines below: Name of the training: Course inguinal weld metal sheets and pipes with the MAG method (135) - steel black Guidelines of the Welding Institute No. W-07/IS-41, W-12/IS-17, W-07/IS-02. The training time for one person is:- total 145 clock hours:- including theoretical classes in total: 25 clock hours, 5 clock hours per day, - including practical classes in total: 120 clock hours, 6 clock hours a day. Method of training organization: a) theoretical: 25 training units (b) practical: 120 practical training unitsThe training unit should be understood as follows: - 45 minutes in the case of theoretical classes - 60 minutes in the case of practical classesInitial requirements for training participants: Candidates may be admitted to the course of welding with fillet welds who: a) have completed at least primary school or vocational school; b) are at least 18 years old; c) are capable of practising as welders, confirmed by a medical certificate.The course is also open to welders who have a welder's book and want to extend their welding license with a new welding method.Course objective: Theoretical and practical preparation of course participants for final exams according to the Guidelines of the Welding Institute NoW-12/IS-17. After passing the final exam, the course participant is entitled to perform fillet welds of sheets and pipes in accordance with the applicable regulations and current standards for conducting qualification exams of welders.Examinations of welders after welding courses take place according to the Welding Institute Guidelines No. W-12/IS-17 and consist of a theoretical part / test/ and a practical part. Number of participants - 27Hours of the course - 60The programme of the course must comply with the Regulation of the Minister of Infrastructure and Construction of 4 March 2016 on the training of persons applying for the right to drive vehicles, instructors and lecturers.Goal of the course: obtaining the right to drive motor vehicles powered by an internal combustion engine with a maximum permissible weight of up to 3.5 tonnes. Number of participants - 52Number of hours of the course - 67Course objective: The aim of the course is to learn and obtain the authorization to operate the truck with safe exchange - operation of the gas cylinder. The course ends with an examination and the issue of a certificate entitling to drive forklifts.Conditions for admission to the course: - at least basic education - at least 18 years of age - no contraindications to exercise the profession of driver - forklift truck operator The course includes:67 hours of classes, including: 67 hours of classes:- 44 hours of theoretical trolley operation training - 15 hours of practical trolley operation training - 3 hours of theoretical operation training - replacement of gas cylinders - 5 hours of practical operation training - replacement of gas cylinders Number of participants - 15Number of hours of course - 10Course objective: Acquisition of skills to obtain SEP qualifications in the operation of equipment, installations and power networks.Course programme: 1. Electricity generating equipment connected to the national power grid regardless of the nominal voltage2. Equipment, installations and power grids with a voltage not exceeding 1 kV3. Equipment, installations and networks with a rated voltage greater than 1 kV4. Electric generating sets having a power exceeding 50 kW5. Electrothermal equipment6. Electrolysis equipment7. Electric street lighting networks8. Electric overhead contact line9. Explosion-proof electrical equipment10. Control and measurement apparatus and automatic adjustment devices and installations; control and protection of devices and installations11. Connection of devices and installations to the network12. Rules of performing control, measurement and assembly works13. Provisions relating to the connection of equipment and installations to the network, the supply of fuels and energy and the operation and operation of equipment, installations and networks14. Regulations and rules of conduct when programming the operation of equipment, installations and networks, taking into account the principles of rational use of fuels and energy15. Operating rules, requirements for maintaining technical and operational documentation and application of operating instructions for equipment and networks16. Rules on the construction of equipment, installations and networks and the technical standards and conditions to be met by such equipment, installations and networks17. Regulations concerning occupational health and safety and fire protection, including first aid and environmental protection requirements Number of participants - 25Hours of the course - 30Proportion of classes - theoretical 20%, practical 80%.Aim of the course: Acquiring skills enabling independent work as a bartender.Training programme:1. History of mixing, precursors of world mixing, classical mixing and flair2. Silhouette of a bartender, characteristics of a bartender's work in various types of catering establishments3. Presentation of bartender equipment and types of bar glass, bar measures4. Technology of alcoholic beverages, alcoholic merchandise, history, characteristics, classifications and well-known brands of particular types of alcohol: pure vodka, quality vodkas, gin, brandy, cognac, armaniac, calvados, brandy de jerez, grappa, liqueurs, bitters, whisky (Scottish, Irish, American, Canadian, Japanese), rum, cachaça, tequila, mezcal, absinthe, sparkling wine, fortified wine, vermouths5. Principles of professional tasting and evaluation of alcohol6. Preparation of cocktails based on the above mentioned alcohols using the following methods: building, shaking, stiring, throwing7. Principles of serving mixed drinks8. Striped drinks: preparation of layered shots by different methods9. Classic cocktails and modern classic cocktails10. Administration of burning sambuca liqueur11. Administration of absinthe 12. Cocktails based on sparkling wine13. Advanced techniques for decorating drinks with ingredients such as carambola, physalis, kumquat, pitaja, maracuya, maracuya, pineapple, kiwi, banana, lemon, lime, oranges, grapes, melon, watermelon, pomegranate, rosemary, dried citruses, rhubarb and others14. Fresh fruit-based drinks prepared using a muddler or blender;15. Methods of administration of tequila16. Eye-catching and burning Drinks (Rainbow Shots, Lamborghini Flaming)17. Free pouring (pouring appropriate portions of alcohol "by hand", without the use of bar measures)18. Ergonomics of work behind the bar, speed flair, how to work quickly and efficiently, preparation of the bar stand19. Working flair - how to make our work more effective and spectacular20. Specificity of looking for a job in the catering industry - how to find a satisfactory job in good premises: - what to pay attention to during the preparation of CV, - interviews, - trial day.21. Basic knowledge about wine, serving wine22. Guest service at the bar and in the room; sales psychology; ways to increase the value of the bill23. Beer, pouring and serving beer24. The latest trends in world mixology: alcohol infusions, preparation of non-alcoholic syrups and cordials, cocktail smoking, ice balls, molecular mixology, alcohol jellies, foams, sferification, edible sponges, liquid nitrogen and dry ice25. Alcohol companies: portfolio/contracts/negotiations. Number of participants - 14Hours of the course - 30Course objective: Acquiring skills enabling the barista to work independently.Training programme:1. Theoretical fundamentals - Trivia, historical and cultural outline - Coffee - Plant. Areas of cultivation, coffee varieties, requirements - Coffee beans. Distinction by collection method, processing method and Degree of roasting - Coffee - beverage. The most important methods of preparation - Principles of serving hot drinks - espresso theory. Parameters, 4M principle, espresso2 chemistry. Espresso - practical part - Setting up the mill - Proper methods of dosing and whisking - Espresso classico, ristretto, lungo, doppio- Americano3. Milk Coffee - Beating milk - Steamery- Classic cappuccino- Cafe latte and cafe latte machiato, espresso machiato4. Dessert coffees, with chocolate, with alcohol - Espresso affogato, espresso con panna, Viennese coffee - Mocha and mokkacino- Irish coffee5. Latte art - Hand poured patterns, drawn with sauce and skewer6. Cleaning of the coffee machine Number of participants - 14Hours of the course - 30Course objective: Acquiring skills enabling the independent work of the barista.Training programme:1. Theoretical fundamentals - Trivia, historical and cultural outline - Coffee - Plant. Areas of cultivation, coffee varieties, requirements - Coffee beans. Distinction by collection method, processing method and Degree of roasting - Coffee - beverage. The most important methods of preparation - Principles of serving hot drinks - espresso theory. Parameters, 4M principle, espresso2 chemistry. Espresso - practical part - Setting up the mill - Proper methods of dosing and whisking - Espresso classico, ristretto, lungo, doppio- Americano3. Milk Coffee - Beating milk - Steamery- Classic cappuccino- Cafe latte and cafe latte machiato, espresso machiato4. Dessert coffees, with chocolate, with alcohol - Espresso affogato, espresso con panna, Viennese coffee - Mocha and mokkacino- Irish coffee5. Latte art - Hand poured patterns, drawn with sauce and skewer6. Cleaning the coffee machine Number of participants - 13Hours of the course - 30Course objective: Providing information on types of wine and ways of serving it.Training programme:1. Occupation Sommelier - characteristics and workshop2. What is wine3. To learn to recognise the aromas contained in wine (Le Nez du Vin)4. Vineyard - work in the vineyard - tasks of man - terroir - the importance of climate and soil in the cultivation of vines5. Various types of fermentation: alcoholic, carbon maceration, apple-milk maceration, chaptalisation6. Production of white wines and production of red wines: vineyard, harvest, transport, crushing, desiccation, sedimentation, fermentation process, maceration, blending, clarification, ripening7. Methods of producing sweet wines8. White strains - characteristics and occurrence: Chardonnay, Savignion Blanc, Riesling, Gewurztraminer, Pinot Gris, Pinot Grigio, Viognier9. Red strains - characteristics and occurrence: Cabernet Savignon, Merlot, PinotNoir, Syrah, Tempranillo, Nebiollo, Sangiovese, Malbec, Zinfandel10. Understanding the label on the bottle11. Advantages and disadvantages of wines12. Quality classification of wines13. Principles of professional wine tasting: descriptive and dark tasting, visual analysis, smell and taste14. Decanting: stages, purpose of decanting, which wines we decant15. Wine glasses and decanters16. Service of calm and sparkling wine - champagne17. Temperature of served wines18. Storage of wine19. Selection of wine for dishes - rules of combination20. Wine countries and the most important wine producers: statistics of wine production and consumption In the world, used varieties - France - discussion of wine regions: Alsace, Champagne, Loire Valley, Languedoc Rousillon, Bordeaux, Burgundy - Italy - discussion of wine regions: Piedmont, Lombardy, Alto Adige, Veneto, Friuli, Tuscany, Umbria, Abruzzo, Sicily - Spain - discussion of wine regions: Rioja, Ribera del Duero, Navarra, Catalunya, Jerez, Rueda, Rias Baixas, Toro, Bierzo, La Mancha - Germany, Austria, Hungary - Wines from the new world: Chile, Argentina, South Africa, USA, Australia, New Zealand21. Other wine styles22. Other alcohols23. Psychology and technology of guest service at the table Number of participants - 10Course hours - 30Course objective: Acquisition of customer service skills to work as a waiter.training programme:1. Appearance and appearance of a good waiter - personal qualities of a good waiter,- guest service culture at the table with elements of psychological knowledge,- suggestive sales,- tips - reward for a well done waiter's work.2.Menu cards - the importance of knowing the menu card and wine card, - serving menu cards, - advising on the selection of dishes.3. Preparation of the consumer room - preparation of the tableware for serving dishes and drinks, - preparation of the waiter's assistant.4.Techniques of table linen covering - method of tablecloths folding, - techniques of tablecloths unfolding, - technique of tablecloths removal, - change of tablecloths in the presence of guests.5. table decoration - rules of table decoration, - decorative elements, - decorative folding of semi-wall serviettes.6.Transfer of trays and tableware - transfer of plates, - transfer of broths, - transfer of glass and cups, - transfer of cutlery, - transfer of platters.8Collection of tableware after consumption - Collection of tableware after consumption - Collection of tableware for the tray.9. Guest service process - Welcome and seating of guests,- Acceptance of orders,- Serving of food and beverages,- Conversation with guests,- Bill processing,- Goodbye to guests.10.General rules of service - order of serving food and beverages, - order of service, - complaints and complaints, - dealing with a difficult visitor.11. Service methods - German service, - Russian service, - French service elements, - buffet service.12Administration of non-alcoholic beverages - administration of hot non-alcoholic beverages - administration of cold non-alcoholic beverages.13 Administration of alcoholic beverages - administration of beer, - techniques of wine serving and wine decantation, - administration of vodkas, - selection of alcohols for meals.14 Organization of occasional parties - room preparation, table decoration and table decoration, - techniques of guest service.15Individual consultation - creation of a professional CV.16. Final exam Number of participants - 5Hours of course - 35Course objective: Acquisition of key skills concerning the principles of healthy eating and the construction of specialist diets.Training programme: 1. Preliminary information2. Distribution of nutrients and their characteristics (protein, carbohydrates, fats, minerals)3. Diet as part of health prevention4. Nutrition tables5. Anatomy, physiology of the digestive system: a) functioning of the digestive system b) physiology of digestion and absorption of nutrients c) intestinal hormones6. Introduction to dietetics) scheme of dietary management b) principles of arrangement and establishment of menusc) norms of nutrition7. General characteristics of diets: a) low in calories, b) rich in nutrients, c) high and low in protein, d) elimination.8. Water-electrolyte balance: a) general characteristics, b) principles of irrigation of the organism in various disease conditions.9. Supplementation, b) indications for the use of supplements, b) division of supplements.10. Genetically modified food, c) characteristics, b) examples of food.11. Principles of arranging menus in practice - exercises12. Evaluation of nutrition and nutritional status (a) Characteristics due to different types of evaluation methods, e) recommendations for patients, including 24-hour interview, health interview, nutritional interview, punctual method, BMI, b) types of anthropometric measurements, c) malnutrition, risk factors.13. Summary of the practical activity) assessment of nutritional status, b) different diets, c) form of arrangement of menus, d) conducting dietary consultation, e) recommendations for the patient. Number of participants - 3Hours of the course - 29Course objective: Acquiring skills and privileges for independent flight of drones.Training programme: UAVO VLOS training - theoretical part Prepares the student in accordance with ULC requirements and in the subject matter of the UAVO VLOS examination, which includes the following issues:1. Basics of aviation law2. Man as a pilot and UAV operator - possibilities and limitations3. Flight rules4. Flight safety and dangerous situations5. Category of aircraft to be entered on the certificate of competencyUAVO VLOS training course - practical partTo provide the student with the skills necessary for the safe operation of drones and to prepare for the UAVO State examination. The practical training includes the following issues: 1. Preparation for flight2. Ground handling3. Airworthiness review of unmanned aerial vehicles4. Execution of take-off5. Maintain balance in straight flight and at a constant altitude (forward UAV in the direction of flight)6. Bend entry, turn exit, circulation (front UAV in the direction of flight)7. Changes in flight altitude8. Performing a landing at a designated point/area9. Hanging in all horizontal orientations to the operator (in the case of Unmanned Vertical Take-Off and Landing)10. Emergency Management (discussion) Number of participants - 12Hours of course - 30Course objective: Acquiring self-design skills in AutoCAD.Training programme:1. Getting to know Autocad. Introduction to the basic rules of program operation, main menus, cards and panels. Coordinates of points, viewing the drawing.2. Creating a drawing, drawing segments, configuring the scale, operating units, using zoom options, creating and editing drawing layers, creating a template - practical exercises.3. Tools for drawing basic objects such as: segment, rectangle, arc, ellipse, polygon and polygon, orthogonal segments.... Precise drawing - use of characteristic points, auxiliary and editing commands - practical exercises.5. Tracking characteristic points of jump and grid - practical exercises.6. Modification of objects - ways of selecting and selecting objects. Tools for selecting and modifying objects - Practical exercises.7 Removing objects from a drawing, moving and copying, extending objects, cutting pieces of elements, rounding and shearing corners, copying - Practical exercises.8 Scaling objects, rotating and mirroring - Practical exercises.9.Practical application of tools for modification - practical exercises.10. Configuration of line width, scale, change of line type - practical exercises.11. Circular array, rectangular array - practical exercises.12. Handles of objects - information about drawing - exercises.13.Drawing a selected drawing area - exercises.14. Properties manager changing properties of selected objects - practical exercises.15. Subtitles and modification of subtitles - practical exercises.16. Dimensioning, creating styles and families of dimensioning, combined dimensioning - practical exercises.17.Practical application of dimensioning - exercises.18. Creating blocks and inserting blocks, editing blocks, breaking blocks - practical exercises.19. Printing - manager of print styles page settings.20. Preparation of drawing for printing, configuration of printing in the area of model and paper - practical exercises. Number of participants - number of hours of the course - number of hours - 24Course goal: Acquiring skills enabling independent technical drawings.Training program: 1. Drawing simple geometric solids, squares, ellipses - determination of measuresI vertices - 3h.2. Drawing simple geometric compositions, cylinders, various solids, spatial letters - 3h.3. Simple compositions - still life with different objects: glass, wood, steel - 3h.4.Still life with drapery, complex composition - drawing different textures of different materials - 3h.5. Building a perspective on the basis of projections, spatial grid, drawing converges - 3h.6. Drawing an interior of an apartment, café office - 3h.7. Drawing low, high, stones, bricks etc - 3h.8. Drawing small architecture - colour drawing - 3h. Number of participants - 31Hours of the course - 20Course objective: Acquiring knowledge about the SAP ERP system, which enables independent operation of accounting and financial modules.Training program on AC200l, AC010, AC050, AC201, AC305, HR110:1. Organisational units in financial accounting2. Financial years and reporting periods3. Currencies and exchange rates4. Accounts KG5. Profit centers6. Accounts of customers/suppliers7. Document control8. Accounting control9. Accounting of documents10. Automatic accounting11. Input and display control12. Settlement of outstanding items13. Manual inbound and outbound payments14. Cash report15. Business processes and tasks16. The Commission shall be assisted by the Accounting Officer in the General Ledger17. Liabilities18. Receivables19. Accounting for assets20. Bank accounts21. Closure of operations in the general ledger22. Introduction to business concepts, methods and sub-areas of management accounting (controlling) in SAP23. Presentation of key roles and tasks24. Organisational structures and basic data25. Information system26. Planning, integrated planning and planning of the management accounting tool (Controlling)27. Integrated flow of costs and revenues in the SAP system on the basis of the new General Ledger (new KG)28. Control of service processes29. Periodic activities of management accounting (Controlling)30. Automatic payment programme/payment programme31. Automatic Reminder/Demonstration Program32. Correspondence33. Automatic allocation of accounts in material management34. Automatic determination of the income account35. Valuation plan/Valuation areas36. Groups of fixed assets37. Basic data of fixed assets38. Reconstruction of various FI-AA business processes in SAP39. Valuation and depreciation40. Periodic closure processes and year-end41. Parallel valuation in FI-AA (using the so-called accounts solution)42. Information system43. Introduction to payroll calculation44. Data related to payroll calculation45. Organization of list calculation square I procedures related to the calculation of payroll46. Reverse accounting treatment47. Payroll reports48. Data transfer to accounting49. Transfer to a bank50. Number of participants - 29Hours of the course - 20Course objective: Acquiring knowledge about the SAP ERP system, which enables independent operation of warehouse and logistic modules.Training program on modules: SCM500, SCM510, SCM 515, SCM630, SCM601, SCM680:1. Order basis2. Basic data (materials, suppliers)3. Ordering process for materials passing through the warehouse4. Ordering process for consumables5. Procurement process for external services6. Automatic ordering process7. Analyses in materials management (overview)8. Introduction to employee self-service in the area of orders and customer portal9. Receipt of goods10. Warehouse transfers11. Release of goods12. Reservations13. Specific forms of procurement14. Specific forms of inventory management (split pricing, non-priced materials)15. Physical inventory, special inventory procedures16. Inventory management reporting17. Selected adjustments to the settings for inventory management18. Organisational units and basic data on warehouse management19. Configuration of interfaces between inventory management and warehouse management20. Batch management and quality management in the warehouse21. Delivery process using warehouse management22. Queuing of components for production from stock23. Configuration of the activity control monitor in the warehouse24. Stocktaking25. Example: creation of a new warehouse26. Organisational units and basic data in the Logistics Execution module27. Mapping of goods receipt processes and release of goods in SAP ERP (warehouse management, delivery processing and transport)28. Monitoring logistic processes in the warehouse activity monitor29. Introduction to mobile data entry Number of participants - 20Course hours - 20Course objectives: Acquiring knowledge about existing automatic identification systems.Training programme:1. Automatic identification systems currently used in logistics applications.2. Capacities and properties of code readers.3. Classification of RFID systems currently in use.4.EPC GEN 2.6. Applications in which RFID systems are used (presentations of real applications).7. Elements of RFID systems (TAGs, antennas, heads).8. How to correctly build an RFID system (what to follow when selecting system components to make them optimal for a given application).9. Configuration of RFID heads (introduction, practical exercises).10. Construction of RFID "gate" in order to simulate the control of material flow in the warehouse (practical exercises during which the participants select the components of the system themselves and launch the whole system themselves - based on the acquired knowledge).11. communication with the RFID head with the use of XML protocol; after the completion of the courses participants will be: - they knew currently available on the market solutions in the field of Automatic Identification Systems (code readers, RFID); - they had knowledge about available RFID systems; - they knew the properties of various RFID systems; - they were able to design an RFID system for a selected application (selection of the equivalent of system components); - they were able to perform diagnostics of the correctness of RFID system operation, - they were able to configure the RFID head. Number of participants - 13Inumber of hours of the course - 35, including 10 practiceCel training:Obtaining theoretical and practical knowledge of the rules of operation of mobile, free-running, self-propelled and mobile platforms, as well as preparation for the examination and obtaining a qualification certificate in accordance with the Regulation of the Minister of Economy of 18 July 2001 on the mode of checking qualifications required for the operation and maintenance of technical equipment (Dz. U. No. 79, item 849, as amended, Dz. U. No. 50, item 426).Training programme:1. Technical supervision information:a) qualification requirements for persons operating handling handling handling handling handling equipment Subject to technical supervision,b) types of handling equipment subject to technical supervision.2.Concept of stability of the equipment.3. Construction of mobile platforms:a) construction of the mechanical part,b) construction of the electrical part - including power supply, drive and control,4. Protective devices used in mobile platforms.a) course for platforms in the promotion of OSH - shoulder basket) course for platforms in the promotion of OSH - shoulder basket5. Operation of mobile platforms: a) activities of the operator before, during and after work, b) control of mechanisms of general-purpose devices and special devices, checking the operation of safety devices and brakes, etc.6. Health and safety at work while operating the devices.7.Work in specific conditions, including: a) team work of equipment, b) transport of cargo through openings in ceilings, c) transport of people in the basket, d) work in collision conditions, e) work near overhead power lines.8. Classification and division of mobile platforms.9. Practical activities. Number of participants - 20Hours of the course - 10Objectives of the course: Obtaining and supplementing the knowledge and skills necessary to perform safe work with chemicals and dangerous goods, especially in the course of work related to storage and transport.On completion of the training, the participant has an orderly knowledge of: - hazards posed by chemical substances and mixtures,- safe handling of chemicals,- the method of storage, transport, disposal of chemicals and dangerous goods,- how to react in case of an accident or emergency.At the end of the training, the participant receives a certificate confirming the knowledge acquired in the storage, storage, transport of chemicals and dangerous goods.training methods: Training that meets the relevant legal requirements together with workshops, practical exercises to enable them to master the issues discussed.training programme:1 Corporate responsibility in the chemicals supply chain:- the role of transport participants in the supply chain - the responsibility of transport participants in the supply chain - infringements and consequences2. Classification of chemical substances/mixtures and their hazards:- study of physical, chemical, biological properties - procedure for classification - hazards posed by chemicals - health, property, environment3. Material Safety Data Sheet - what information can I get from it - rules of preparing and using MSDS cards - discussion of sections contained in MSDS4 cards. Principles of safe work in chemical warehouses.5. Storage and storage of chemicals.- parameters influencing safe and efficient storage of chemicals - compatibility of chemicals - warehouse equipment6. Principles of storage of the most popular groups of materials - solvents, paints and varnishes, technical gases, fire hazardous materials, acids and alkalis, explosives, organic peroxides.7. General and personal protective equipment for work with chemicals:- general protective equipment - personal protective equipment (eye, skin and respiratory protection)8. Accidents and incidents involving chemicals - prevention, response, first aid - pre-treatment on site - procedures to be followed in the event of an accident/failure - first aid for health and life threatening as a consequence of an accident involving chemicals (e.g. poisoning, chemical burn, thermal burn) Number of participants - 5Number of hours of the course - 30Course objective: Acquisition of basic skills related to computer graphics and multimedia operation.Training programme:1. Introduction2. Introduction to the Unity3 environment. Unity4 applications. Advantages and disadvantages5. Interface discussion6. Set objects in scene7. Use of ready-made assets8. Building the project9. Create a scene10. Objects11. Components12. Prefabs13. Lighting14. Camera settings15. Scripting16. Create your own components17. Prefabrication18. Use of user input:a) keyboard and mouseb) touch screens) touchowed keyboards) game controllers19. Move objects from the script20. Creating a simple gameplay21. Project structure22. Dedicated folder names23. Folder of resources24. Integration of the project with the version control system25. Editor extension26. Windows 27 Editor. Property Drawers28. Custom Editors29. Network communication30. Network View31. Graphics32. Advanced lighting techniques:a) Baking of lightsb) Lighting Cookiesc) Throwing Shadows) Cascading Shadows) Global Illuminationaf) Light Probes33. Advanced use of the camera:a) Multiple cameras at the same time b) Camera Frustumc) Occlusion Culling34. Materials:a) Materials a) Materials a) Shaderb) Physically Based Shadingc) Creating your own Materials35. Terrain editing tool36. Molecular systems37. Reflection probes38. Postprocessing39. Physics40. Rigidbody41. Colliders42. Joints43. Physical materials44. Scripting using physics45. Sound46. Audio import47. Audio Mixer48. Animations49. Recording animations in Unity50. Import animation51. Mecanim52. Events53. Creating a user interface54. Creating interactive elements55. Animations56. RichText57. Navigation system58. Navmesh59. Track search60. Following the path61. Plugins and Asset Store62. Optimisation and profiling Number of participants - 5Course hours - 180 Course objective: To provide basic information for the administration of the Internet.Training program:CCNA1 Basics of Network Technologies:- Network Architecture,- Network Models (TCP-IP and OSI),- Functionality and protocols of the application layer,- Transport layer of the OSI model,- Network layer of the OSI model,- IPv4 and IPv6 protocols,- IPv4 network addressing,- Data link layer,- Physical layer of the OSI model,- Ethernet protocol,- IOS operating system,- Configuration of CCNA2 Routing devices:- Introduction to routing and packet switching,- Static routing,- Dynamic routing,- VLSM and CIDR,- Routing protocols: RIPv2, EIGRP, OSPF,- Routing board,- Multi-area architecture OSPF.CCNA3 Switching:- Local network architecture and operation,- VLANs - VTP protocol,- Routing between VLANs and Layer 3 Switches,- Layer 2 redundancy of OSI model - STP protocol,- Link aggregation,- Layer 3 redundancy of OSI model - HSRP protocol.CCNA4 Network and WAN services:- Network monitoring,- Equipment and network security - ACL,- DHCPv4 and DHCPv6 services,- NAT protocol,- WAN link architecture,- Serial connections - PPP protocol,- Frame-Relay protocol. Number of participants - 5Hours of the course - 30Course objective: Acquisition of skills in self-design and 3D printing. Training programme: 1. 3D printing technologies - What are additive technologies - SLA technology - SLS technology - EBM technology - FDM technology - 3D printer constructions2. 3D printer - construction discussion - Construction - Load-bearing elements - Printer axes - Extruder - Table - Electronics3. Materials for 3D printing - filaments - PLA- ABS- PET- Wooden filament - Rubber4. Basics of 3D modeling for printouts - CAD software - Basics of 3D modeling - Principles of 3D modeling for printouts - Wall thickness - Principles of 3D modeling for printouts - Bevel - Principles of 3D modeling for printouts - Adhesive surface5. Designing a model - Discussion of a selected slicer - What is slicer - STL files and GCODE - Basic printing parameters in CURA - Advanced printing parameters in CURA6 slicer. First 3D prints - Essential tools - Table leveling - First printing - Filament change - Skirt- Brim- Raft7. Portals with 3D models - thingiverse.com- yeggi.com- pinshape.com8. Frequent problems with printing - Unstick prints from the table - Curl corners - Stripes on the printout - Flossing9. Independent printer service - Nozzle cleaning - Bearings - Threaded rods - Strip tension Number of participants - 5Hours of the course - 30Course objective: Acquisition of advanced skills in the graphic program Corel Draw.Training program:1. Corel Draw interface - 2h:- raster and vector graphics - specifics, similarities and differences - the most popular graphic formats - Corel worksheet, interface personalization, bars, windows, dockers, shortcuts,- opening, saving and options of a CDR document,- object and symbol manager - working on layers,- hand files,- view types, multi-page documents,- lines, grid, guides - settings.2Basic editing tools - 4h:- drawing, moving, removing objects, - scaling, rotating, tilting objects with the mouse, - duplicating objects (all methods), - setting outline attributes, - getting acquainted with all types of fillings, creating custom fillings.3. Precise transformations of objects - 3h:- size and position, - rotation, - scale and mirror, - tilting.4.Aligning and distributing objects, modifying shape - 6h:- grouping and joining,- shaping objects: common part, trimming, welding,- editing the Bezier curve and creating complex shapes with the shape tool,- working on nodes,- disconnecting and joining objects,- disconnecting, combining and aligning nodes.5. Text and text processing in Corel - 3h:- Formatting and editing text,- Types and attributes of text,- Matching text to path.6.Tools supporting work in Corel Draw - 2h:- vectorization of raster graphics, - import of formats not supported by vector graphics software, - object dimensioning - technical drawing, - preparing a file for printing in postscript EPS.7 format.Effects in vector format - 4h:- perspective, - envelope, - metamorphosis, - embossing, - lenses - effect layers, - framing, - interactive effects, including transparency.8 Effects in raster format - 3h:- three-dimensional, - blurring, - sharpening, - creative, distorting, decorative.9 Own advertising design in vector format - 3h. Number of participants - 7Hours of the course - 8Course objective: Acquisition of confectionery skills related to chocolate preparation:1. BASIC PRINCIPLES WITH CHocolate - types of chocolate, - technological properties, - conditions necessary to work with chocolate, - storage of chocolate (changes occurring during storage), - basic equipment for working with chocolate (sharpener, heater, forms for pralines and chocolate castings), - dyeing chocolate, 1. training (practical part), - tempering chocolate in various ways, flat and spatial castings in silicone and plastic forms, frames, - chocolate decorations (also with the use of carotene foil), - making inscriptions, drawings with the use of chocolate. Number of participants - 7 hours of the course - 8Cel training:  Acquisition of confectionery skills concerning the preparation of advanced chocolate products.1 Training programme:1. PRODUCTION OF BACKAGES - techniques of making chocolate elements manually and using forms - principles of preparing forms (gelatine forms)- techniques of creating various chocolate-based textures - principles, methods of combining chocolate elements - stylization and principles of creating chocolate sculptures - colouring and painting chocolate elements.2. Number of participants - number of hours of the course - number of hours - 8Course objectives: Getting students acquainted with information concerning, among others: material science; workstation organisation; preparation of the ground for thermal insulation; insulation technology; thin layer plasters; thermal insulation repairs; assessment of the quality of insulation works.Training programme: 1. HEALTH AND SAFETY AT WORK3. Lightweight insulation of buildings4. Wet insulation of buildings5. Preparation and painting of walls and facades6. Filling, sanding the external walls of the building7. Priming, plastering and forging Number of participants - 4Hours of course - 12Course objective: Acquiring skills of self-service dietetic programs.Training program:1. Application of the computer program Diet 52. Exercises in arranging menus with the use of the database and possibilities of the program Dietetyk 23. Practical knowledge of the possibilities of IT systems in running a restaurant.4. Presentation of the S4H programme and exercises in its practical use5. Presentation of the Gastro System program and exercises in its practical use. Programs included in the system:- Gastro POS-Gastro CHEF-Gastro FINANSE6. Presentation and application of X2 System Adith Technologies. The modules of this program are:- X2Manager- X2Kasa. Number of participants - 4Hours of the course - 12Cel training: Acquisition of skills in: quality assessment of gastronomic raw materials; preparation and pre-treatment of raw materials; preparation of semi-finished products; heat treatment; cooling and freezing; and finishing of delicatessen products; as well as appropriate selection and use of gastronomic machinery and equipment for specific activities. Training programme: 1. Organisation of the production of delicatessen products2. Food safety system - HACCP during the production of delicatessen products3. Practical exercises - preparing dishes, snacks and appetizers from the assortment: - flour and milk - soups - clean, broths, salads, salads, salads, vegetable dishes - pizza, spaghetti, sauces, potato additives - from eggs: omelets - cooked, stewed, roasted, fried, fried poultry - fried, stewed, baked, cooked, cooked - from fish - roasted, stewed4. Methods of decoration and expedition of delicatessen products Number of participants - 4Hours of the course - 15 Purpose of the training: Acquisition by students of skills in: selection of appropriate equipment depending on the specificity, organization and size of a given point of sale; principles of using fiscal cash registers in retail outlets; operation of fiscal cash registers; and use of recording equipment for settlement purposes.Training programme: 1. Types and use of fiscal equipment2. Technical description and the principle of operation of the fiscal cash register3. Practical sales exercises with the use of fiscal cash register4. Mastering the practical operation of cash registers and terminals.5. Cash mark recognition and control6. Issuing invoices and other receipts7. Accepting complaints or returns8. Settlement of takings9. Fiscal cash registers as a special form of sales documentation - discussion of the Act Number of participants - number of hours of the course - 16 Purpose of the training: The aim of the training is to enable students to acquire skills in preparing cakes, creams, masses and other pastry products; assembling, decorating and finishing pastry products (decorating in accordance with current trends), preparing confectionery desserts, as well as storing and evaluating raw materials, storing and shipping confectionery products and operating machines, devices and equipment.1. Training programme: Principles and methods of decorating.2.Operation of devices needed to decorate confectionery.3. Confectionery materials - types and their purpose (various plastic masses, sugar masses, food dyes for decoration).4. Preparation of cakes, sponge cakes as a base for decoration.5.Designing and making decorations with creams, chocolate, whipped cream, plastic icing.6. Techniques of confectionery decoration production.7. Use of dyes, marzipan masses, plastic icing for decoration process.8. Use of food dyes with icing and sugar mass. Number of participants - 1Number of hours of the course - 8Course objective: To familiarize students with the history of fruit and vegetable decoration, tools and raw materials for carving, as well as ways of making decorations. Application of the acquired knowledge and skills in future professional work.the course programme:1. The history of carving,2. Selection of vegetables and fruits for Carving.3Techniques and types of cuts,4 Presentation of carving equipment:- types of knives,- protection of equipment,5 - practical exercises for carving in fruit and vegetables:- creation of small flowers and miniature elements - decorative flowers, e.g. onion, beetroot, kohlrabi - carrot cones, parsley, leek - creation of decorative leaves - use of deciduous plants in decoration6. Cutting flat ornaments in fruit and vegetables7. Creation of decorative arrangements with the use of prepared elements and sculptures, Creation of own composition. Number of participants - 9Hours of the course - 16Course objective: Acquiring skills in preparing seafood dishes.the Program:1. Preparation of starters, soups, main dishes, fish and seafood snacks.2. Methods of serving.3. Variety of plates.4. Unique recipes of renowned restaurants.the Objectives: The aim of the classes is to familiarize individual fish and seafood species and interesting ways of serving them. After the workshop, the student will be able to prepare noble fish, shrimps, mussels, scallops, crayfish and mussels. During the workshops, students will learn how to clean, peel, portion and season fish and seafood. They get to know different ways and methods of processing, i.e. cooking or frying. They will also find out where to buy good quality fish and seafood and what to pay attention to when buying. They will also learn how to act according to the principles of zero waste, i.e. how to cook in order not to waste. In the workshops they will work individually or in small ones (2-4 people).) groups and prepare: fried mackerel (learning how to filleting fish) with mayonnaise with roasted hay and pickled cucumber salsa, shashlikes of smoked shrimps with tomatoes and bear garlic, mussels in bread acid with mushrooms and parsley, pancake flounder with coleslaw salad with milk capers and green pepper and fish soup from mackerel filleting waste and flounder with daikon pasta, sugar peas and aromatic lovage. The meeting will end with a tasting of jointly prepared dishes in the form of dinner. Number of participants - 8Hours of the course - 16Course objective: Acquisition of knowledge in the field of modern culinary solutions.the Program:1. Modern culinary techniques: sous vide (cooking of vacuum-packed products), molecular kitchen, food pairing, Note by Note.2. Characteristics of selected methods, including:- used chemical and physical phenomena,- parameters of culinary processing depending on the raw material,- additional ingredients,- necessary equipment or equipment.3.Sensory values of dishes prepared using molecular cuisine techniques.4. Their nutritional and dietary value.5. Possibilities and scale of application of molecular cuisine in gastronomy.6. Possibilities of application of molecular cuisine methods at home - exemplary dishes. Number of participants - 5Hours of the course - 16Course objective: Acquiring culinary skills in the preparation of sushi.Program:1. Introduction - History of sushi2. Multimedia show3. Traditional Japanese sushi versus sushi known to us today4. Ingredients - discussion, principles of combining ingredients5. Appropriate preparation of ingredients6. Demonstration of preparation of different types of SUSHI7. Preparation of SUSHI under the eye of the Master8. Learning to do SUSHI: Hosomaks, Futomaks, Uramaks, Temaks, Nigeria9. SUSHI10 laying rules. SUSHI food culture - manners of the Japanese table11. SUSHI tasting - Dinner with prepared pieces of SUSHI12. Discussion panel, questions and answers Number of participants - 9Course hours - 12Course objective: Acquiring confectionery skills related to cake decoration with caramel.Program:I. Basic information on cocoa and chocolate - theoretical part1. Technology of caramel production.2. Characteristics of isomalt.3. Workstation equipment (basic tools, machines and equipment and small equipment needed to work with caramel)4. Basic principles of work with caramel (isomalt).II. Practical part - confectionery workshops, preparation of chocolate, preparation of various Decorations, castings, decorative elements made of plastic chocolate.1. Preparation of caramel from roasted sugar (thread test).2. Preparation of decorations with caramel.3. Preparation of caramels and desserts with caramel.4.Program:1. Production of truffles, pralines and hand-made chocolates:- stages of production of pralines, chocolates and truffles - stages of filling production - principles of decoration2. Exercises (practical part) - making pralines, chocolates and truffles - making fillings - finishing and decorating products Number of participants - 5Hours of the course - 10Course objective: Provide information on the types of tea, how to prepare and serve it.1 Program: 1. History of tea making - what was the beginning; 2. types of tea, division and classification; difference between fermented and unfermented tea; 3. Learning how to brew tea; 4. health properties of tea and its influence on the body; 5. Art Tea - the art of compositions of alcoholic and non-alcoholic drinks based on white, green, red, oolong, black and yellow teas; 6. ways of serving tea, combined with tasting and the art of combining hot and cold teas, in drinks, with alcohol and without alcohol. Number of participants - 9Hours of the course - 12Course objective: Provision of information on fish types, processing, preparation and administration.1. Characteristics of fish, occurrence and recognition of freshness.2. Preliminary information on fish.3. Presentation of nutritional values.4.Pre-treatment of fish.5. Filleting, portioning, preservation and storage techniques.6. Methods of using the product as much as possible - minimizing losses.7. Catering techniques and their application.8. Fish - frying, stewing.9. Composing fish dishes with the use of seasonal products. Number of participants - 4Course hours - 12Course objective: Acquisition of competences necessary to work as a butcher.Program:1. Meat productionSlaughter raw materials:- basic products - animal carcass - by-products - offal: hearts, liver, tongues, lungs, tripe, blood, kidneys, duct feed and other waste - post-mortem classification of slaughter animals' carcasses - meat assessment systems - heat beat weight - EUROP system - pork half-carcasses - half-carcasses - quarters - beef2. Post-mortem productivity: - animal species, depending on: - type of user - sex, - age, - degree of fattening, - feeding status (before slaughter) - other3. Characteristics characterising the quality of meat4. Division of animal carcass - basic elements - pork - beef - partial cutting - recipients' requirements - industrial cutting - small meat5. Health benefits of meat6. Meat composition7. Basics of meat processing technologies8. Division of pork half-carcase into elements and their culinary usability Number of participants - 2Hours of the course - 64Course objective: Acquiring advanced confectionery skills enabling independent work as well as confectionery management.Program:1. Manager of the confectionery - skilful communication in the team - ways of conflict resolution - delegating tasks as the basis for achieving the intended goals - effective ways of transferring knowledge to others - ability to act under time pressure - ways of dealing with stress - how to act so that the team does not panic in crisis situations - ability to cooperate effectively with other departments of the premises, suppliers, customers - analysis of the competition market - cold calculation2. Working with chocolate - secrets and techniques of working with chocolate - secrets and techniques of working with chocolate - toppings and chocolate decorations (decorating)- pralines, truffles and chocolates - tempering chocolate and its preparation - use of plastic chocolate - chocolate goanache - chocolate filling design - chocolate forms and bodies, cuvette3. Work with caramel - secrets and techniques of work with caramel - application of caramel - discussion - techniques of work with caramel - cooking caramel - topping and decorative elements from caramel (decoration)4. Cakes in different versions - interspersed with light creams - on the basis of sponge cakes - two-storey - composed of excellent mousse - according to the creative invention of a lector, e.g. no-nonsense5. Decoration of cakes with plastic icing and various types of plastic masses with food dyes with sugar and marzipan masses - use of gel decorations Number of participants - 2Hours of the course - 30Proportion of classes - theoretical 20 %, practical 80 %.Aim of the course: Acquiring skills enabling independent work as a barman.Program: 1. History of mixing, precursors of world mixing, classical mixing and flair2. Silhouette of a bartender, characteristics of a bartender's work in various types of catering establishments3. Presentation of bartender equipment and types of bar glass, bar measures4. Technology of alcoholic beverages, alcoholic merchandise, history, characteristics, classifications and well-known brands of particular types of alcohol: pure vodka, quality vodkas, gin, brandy, cognac, armaniac, calvados, brandy de jerez, grappa, liqueurs, bitters, whisky (Scottish, Irish, American, Canadian, Japanese), rum, cachaça, tequila, mezcal, absinthe, sparkling wine, fortified wine, vermouths5. Principles of professional tasting and evaluation of alcohol6. Preparation of cocktails based on the above mentioned alcohols using the following methods: building, shaking, stiring, throwing7. Principles of serving mixed drinks8. Striped drinks: preparation of layered shots by different methods9. Classic cocktails and modern classic cocktails10. Administration of burning sambuca liqueur11. Administration of absinthe 12. Cocktails based on sparkling wine13. Advanced techniques for decorating drinks with ingredients such as carambola, physalis, kumquat, pitaja, maracuya, maracuya, pineapple, kiwi, banana, lemon, lime, oranges, grapes, melon, watermelon, pomegranate, rosemary, dried citruses, rhubarb and others14. Fresh fruit-based drinks prepared using a muddler or blender;15. Methods of administration of tequila16. Eye-catching and burning Drinks (Rainbow Shots, Lamborghini Flaming)17. Free pouring (pouring appropriate portions of alcohol "by hand", without the use of bar measures)18. Ergonomics of work behind the bar, speed flair, how to work quickly and efficiently, preparation of the bar stand19. Working flair - how to make our work more effective and spectacular20. Specificity of looking for a job in the catering industry - how to find a satisfactory job in good premises: - what to pay attention to during the preparation of CV, - interviews, - trial day.21. Basic knowledge about wine, serving wine22. Guest service at the bar and in the room; sales psychology; ways to increase the value of the bill23. Beer, pouring and serving beer24. The latest trends in world mixology: alcohol infusions, preparation of non-alcoholic syrups and cordials, cocktail smoking, ice balls, molecular mixology, alcohol jellies, foams, sferification, edible sponges, liquid nitrogen and dry ice25. Alcohol companies: portfolio/contracts/negotiations. Number of participants - 2Hours of the course - 30Course objective: Acquiring skills enabling the barista to work independently.Training programme:1. Theoretical fundamentals - Trivia, historical and cultural outline - Coffee - Plant. Areas of cultivation, coffee varieties, requirements - Coffee beans. Distinction by collection method, processing method and Degree of roasting - Coffee - beverage. The most important methods of preparation - Principles of serving hot drinks - espresso theory. Parameters, 4M principle, espresso2 chemistry. Espresso - practical part - Setting up the mill - Proper methods of dosing and whisking - Espresso classico, ristretto, lungo, doppio- Americano3. Milk Coffee - Beating milk - Steamery- Classic cappuccino- Cafe latte and cafe latte machiato, espresso machiato4. Dessert coffees, with chocolate, with alcohol - Espresso affogato, espresso con panna, Viennese coffee - Mocha and mokkacino- Irish coffee5. Latte art - Hand poured patterns, drawn with sauce and skewer6. Cleaning the coffee machine Number of participants - 2Hours of the course - 30Course objective: Providing information on types of wine and ways of serving it.Training programme:1. Occupation Sommelier - characteristics and workshop2. What is wine3. To learn to recognise the aromas contained in wine (Le Nez du Vin)4. Vineyard - work in the vineyard - tasks of man - terroir - the importance of climate and soil in the cultivation of vines5. Various types of fermentation: alcoholic, carbon maceration, apple-milk maceration, chaptalisation6. Production of white wines and production of red wines: vineyard, harvest, transport, crushing, desiccation, sedimentation, fermentation process, maceration, blending, clarification, ripening7. Methods of producing sweet wines8. White strains - characteristics and occurrence: Chardonnay, Savignion Blanc, Riesling, Gewurztraminer, Pinot Gris, Pinot Grigio, Viognier9. Red strains - characteristics and occurrence: Cabernet Savignon, Merlot, PinotNoir, Syrah, Tempranillo, Nebiollo, Sangiovese, Malbec, Zinfandel10. Understanding the label on the bottle11. Advantages and disadvantages of wines12. Quality classification of wines13. Principles of professional wine tasting: descriptive and dark tasting, visual analysis, smell and taste14. Decanting: stages, purpose of decanting, which wines we decant15. Wine glasses and decanters16. Service of calm and sparkling wine - champagne17. Temperature of served wines18. Storage of wine19. Selection of wine for dishes - rules of combination20. Wine countries and the most important wine producers: statistics of wine production and consumption In the world, used varieties - France - discussion of wine regions: Alsace, Champagne, Loire Valley, Languedoc Rousillon, Bordeaux, Burgundy - Italy - discussion of wine regions: Piedmont, Lombardy, Alto Adige, Veneto, Friuli, Tuscany, Umbria, Abruzzo, Sicily - Spain - discussion of wine regions: Rioja, Ribera del Duero, Navarra, Catalunya, Jerez, Rueda, Rias Baixas, Toro, Bierzo, La Mancha - Germany, Austria, Hungary - Wines from the new world: Chile, Argentina, South Africa, USA, Australia, New Zealand21. Other wine styles22. Other alcohols23. Psychology and technology of guest service at the table Number of participants - 2Length of course hours - 4Course objective: Acquiring basic skills enabling measurements with the use of satellite systems.Training programme:1. Theoretical introduction to satellite measurement technology (types of satellite systems, principle of operation)2. Discussion of GNSS receivers depending on the nature of the measurement (statics)3. GNSS measurements, and regulations and guidelines binding in Poland in the National Geodetic and Cartographic Documentation Centres4. Static field measurements with GNSS receiver.5. Chamber preparation of static measurement results with analysis.6. Creation of measurement report. Number of participants - 4Course hours - 100Cel training:Acquiring knowledge about advanced design capabilities in AutoCAD.Training program:1. Layer management2. Hatch and create gradients3. Describing4. Dimensioning5. Arrangements6. Objects7. Various tools8. Tables 9. Blocks10. Attributes11. Insert field12. Pallets13. Layer management14. External references15. Parametric tools16. Use of LUW17. Operation logger18. Adjustment19. Arrangements, viewports and views20. Printing21. Navigation22. Create 3D solids23. Create 3D objects from 2D24. Grid primitives 3D25. Create a grid with different tools26. 3D modifications of grid objects27. Creation of surfaces28. NURBS surface and control points29. Geometry projection and analysis30. Modifications of 3D objects31. Create a pattern32. Create complex Algebra boole bodies33. 3D edition of solids34. Rendering Number of participants - 3Number of hours of the course - 40Cel training:The aim of the training is to familiarize participants with the basics of network administration based on routers and access points operating under the control of MikroTik RouterOS system, to supplement the knowledge about routing with advanced static routing scenarios. On this site, participants will also learn the secrets and good practices of dynamic routing applications using the OSPF protocol. Finally, everything will be collected together and used for advanced VPN tunnel scenarios. During this training, the subject matter of VLAN is also discussed. As in the case of other Mikrotik courses, at the end of the course students have the opportunity to take exams and gain the title of MTCRE - MikroTik Certified Routing Engineer and the certificate of MTCNA - MikroTik Certified Network Associate.Training programme:- TCP/IP - Addressing and basics - Firewall configuration - Configuration of simple wireless networks - Packet flow control (queue) - QoS - Basic knowledge of static routing - Configuration of secure tunnels - Static routing - Protocols Dynamic Routing (OSPF) - VPNs (advanced configuration) - VLAN - Introduction to RouterOS - DHCP - Server and client DHCP - ARP - Bridging Protocol - Introduction to L2 - Bridge networks in wireless networks - Routing - Wireless networks - Introduction to 802 networks.11a/b/g/n/ac- Wireless link configuration - Security and encryption in wireless networks - Monitoring and troubleshooting - MikroTik Firewall - Firewall Fundamentals - Firewall Filter - Address lists - Source NAT - Destination NAT - MikroTik FastTrack - MikroTik QoS - Easy queuing - Simple Queue PCQ - Per Connection Queuing- PPP Configuration - Address pools - IP pool - Local network security - PPPoE - Point to Point Address - VPN - PPTP and SSTP - Advanced tools MikroTik RouterOS - RouterOS Tools (E-mail, Netwatch, Ping etc.)- Monitoring - (Torch, Graphs, SNMP etc.)

Opportunity closing date

18 February 2019

Value of contract

to be confirmed