Home
About Halal
Training programs
Quality
Marketing
Human Resources Management and Development
Halal
Administrative
Computer
Food
Accounting
Languages
Registration Requests
Company Request
Client Request
Apply To Halal
Employee
Instructor
Check the certificate
Media Center
Blog
News and activities
Contact Us
Login
AR
0
0
Login
Home
Register Company Request
Register Company Request
Please fill data and we will contact you soon...
Company name
Activity
Company Responsible Name
Company Responsible Phone
*
+966
Afghanistan
+93
Albania
+355
Algeria
+213
Andorra
+376
Angola
+244
Antigua and Barbuda
+1268
Argentina
+54
Armenia
+374
Australia
+61
Austria
+43
Azerbaijan
+994
Bahamas
+1242
Bahrain
+973
Bangladesh
+880
Barbados
+1246
Belarus
+375
Belgium
+32
Belize
+501
Benin
+229
Bhutan
+975
Bolivia
+591
Bosnia and Herzegovina
+387
Botswana
+267
Brazil
+55
Brunei
+673
Bulgaria
+359
Burkina Faso
+226
Burundi
+257
Cabo Verde
+238
Cambodia
+855
Cameroon
+237
Canada
+1
Central African Republic
+236
Chad
+235
Chile
+56
China
+86
Colombia
+57
Comoros
+269
Congo (Congo-Brazzaville)
Congo (Democratic Republic)
+243
Congo (Republic)
+242
Costa Rica
+506
Croatia
+385
Cuba
+53
Cyprus
+357
Czech Republic
+420
Czechia (Czech Republic)
Denmark
+45
Djibouti
+253
Dominica
+1767
Dominican Republic
+1809
Ecuador
+593
Egypt
+20
El Salvador
+503
Equatorial Guinea
+240
Eritrea
+291
Estonia
+372
Eswatini
+268
Eswatini (fmr. "Swaziland")
Ethiopia
+251
Fiji
+679
Finland
+358
France
+33
Gabon
+241
Gambia
+220
Georgia
+995
Germany
+49
Ghana
+233
Greece
+30
Grenada
+1473
Guatemala
+502
Guinea
+224
Guinea-Bissau
+245
Guyana
+592
Haiti
+509
Honduras
+504
Hungary
+36
Iceland
+354
India
+91
Indonesia
+62
Iran
+98
Iraq
+964
Ireland
+353
Israel
+972
Italy
+39
Ivory Coast
+225
Jamaica
+1876
Japan
+81
Jordan
+962
Kazakhstan
+7
Kenya
+254
Kiribati
+686
Korea, North
Korea, South
Kosovo
Kuwait
+965
Kyrgyzstan
+996
Laos
+856
Latvia
+371
Lebanon
+961
Lesotho
+266
Liberia
+231
Libya
+218
Liechtenstein
+423
Lithuania
+370
Luxembourg
+352
Madagascar
+261
Malawi
+265
Malaysia
+60
Maldives
+960
Mali
+223
Malta
+356
Marshall Islands
+692
Mauritania
+222
Mauritius
+230
Mexico
+52
Micronesia
+691
Moldova
+373
Monaco
+377
Mongolia
+976
Montenegro
+382
Morocco
+212
Mozambique
+258
Myanmar
+95
Myanmar (formerly Burma)
Namibia
+264
Nauru
+674
Nepal
+977
Netherlands
+31
New Zealand
+64
Nicaragua
+505
Niger
+227
Nigeria
+234
North Korea
+850
North Macedonia
+389
Norway
+47
Oman
+968
Pakistan
+92
Palau
+680
Palestine
+970
Panama
+507
Papua New Guinea
+675
Paraguay
+595
Peru
+51
Philippines
+63
Poland
+48
Portugal
+351
Qatar
+974
Romania
+40
Russia
+7
Rwanda
+250
Saint Kitts and Nevis
+1869
Saint Lucia
+1758
Saint Vincent and the Grenadines
+1784
Samoa
+685
San Marino
+378
Sao Tome and Principe
+239
Saudi Arabia
+966
Senegal
+221
Serbia
+381
Seychelles
+248
Sierra Leone
+232
Singapore
+65
Slovakia
+421
Slovenia
+386
Solomon Islands
+677
Somalia
+252
South Africa
+27
South Korea
+82
South Sudan
+211
Spain
+34
Sri Lanka
+94
Sudan
+249
Suriname
+597
Sweden
+46
Switzerland
+41
Syria
+963
Taiwan
+886
Tajikistan
+992
Tanzania
+255
Thailand
+66
Timor-Leste
+670
Togo
+228
Tonga
+676
Trinidad and Tobago
+1868
Tunisia
+216
Turkey
+90
Turkmenistan
+993
Tuvalu
+688
Uganda
+256
Ukraine
+380
United Arab Emirates
+971
United Kingdom
+44
United States
+1
Uruguay
+598
Uzbekistan
+998
Vanuatu
+678
Vatican City
+379
Venezuela
+58
Vietnam
+84
Yemen
+967
Zambia
+260
Zimbabwe
+263
Company Responsible Email
Number of Employees Benefited
*
Interested Courses
Developing the skills of senior HACCP implementers
Developing the skills of auditors in the field of halal food (requirements and specifications) GSO 2055-2
Food Safety Management System - ISO 22000:2018
Highfield Level 2 in Hazard Analysis and Critical Control Points (HACCP) for Restaurants (RQF)
Modern trends in human resources management
Marketing, Marketing Strategies and Sales
Customer patterns and how to deal
Problem-solving and decision-making skills
Work ethics
Leading work teams
Finance for non-financial people
Crisis Management Training in Hazardous Environments
ISO 9001:2015 Certified Quality Consultant
Awareness program on electronic blackmail
Content management
Marketing strategies
Entrepreneurship
Reports and decision support
REQUIREMENTS OF ISO/IEC 17025:2017
GUIDELINES FOR AUDITING ACCORDING TO ISO 19011 : 2018
Practical planning
Effective negotiation strategies
Basics of artificial intelligence
Advanced English language
Food safety management according to the international standard ISO 22000:2018
English language for beginners
Basic skills for writing administrative reports
Effective risk management according to international standards IEC 31010 and ISO 31000
Human resources development
Electronic marketing
Electronic commerce
Occupational safety at the workplace
Quality principles and their application to institutions
Executive Secretary
Excellence in customer Excellence in customer satisfaction
Using computers in office work
Foundations and principles of management.
Time management and work pressure
Training on the requirements for different types of bodies performing inspections according to ISO/IEC 17020 standards.
Training on the requirements for bodies that provide management systems audits and certifications according to ISO/IEC 17021 standards
Highfield Level 2 in Food Safety for Restaurants (RQF)
Highfield Level 3 in Food Safety for Restaurants (RQF)
Strategic planning
Advanced Document and Archives Organization Department
Skills for joining the labor market
Highfield Level 3 in Hazard Analysis and Critical Control Points (HACCP) for Restaurants (RQF)
Campaign management skill
Development of department managers
Change Management and Organizational Behavior
Developing the skills of auditors in the field of halal food (foundations and principles) GSO 2055-1
Additives: Principles, Applications, and Audit Methods for Halal Food Certification
Courses TEST
Level 4 of the Hazard Analysis and Critical Control Points (HACCP) for restaurants Highfield
Requirements for the Accreditation of Product, Process, and Service Certification Bodies in Accordance with ISO/IEC 17065:2012
Highfield Level 2 International Award in Food Allergen Awareness and Control in Catering
Fundamentals of Waqf Management
Basic Leadership Skills
Accounting for Non-Accountants
Social Media Management and Digital Content
Highfield Level 3 International Award in Food Allergen Management
Highfield Level 1 Award in Food Safety for Retail
Highfield Level 1 Award in Food Safety for Manufacturing (RQF)
Highfield Level 2 Award in HACCP for Food Manufacturing (RQF)
Highfield Level 2 Award in Food Safety for Retail
Highfield Level 2 Award in Food Safety for Manufacturing (RQF)
Highfield Level 2 Award in Food Safety at Sea (RQF)
Highfield Level 3 Award in Food Safety for Retail (RQF)
Highfield Level 3 Award in Food Safety for Manufacturing (RQF)
Highfield Level 3 Award in HACCP for Food Manufacturing (RQF)
Highfield Level 3 Award in Supervising Food Safety at Sea (RQF)
Highfield - Level 4 Award in Food Safety Management
Highfield Level 2 International Award in Fire Safety
Highfield Level 1 International Award in Safe Moving and Handling
Highfield Level 2 International Award in Fire Safety for Fire Wardens
Highfield Level 2 International Award in the Control of Substances Hazardous to Health (COSHH)
Highfield Level 1 International Award in Health and Safety for Construction Labourers and Site Visitors
Highfield - Level 1 International Award in Principles of Health and Safety
Highfield- Level 1 International Confined Spaces
Highfield Level 2 International Award in Health and Safety in the Workplace
Highfield Level 2 International Award in Risk Assessment
Highfield Level 1 International Award in Work at Height
Highfield Level 2 International Award in Work at Height
Basic packaging and wrapping plan for the product
Building and implementing quality management systems and compliance standards in the hospitality and food sector
Basic skills in e-commerce
Essentials of the Art of Presentation and Public Speaking
Cybersecurity Fundamentals
Good Manufacturing Practices (GMP) Plan
Message
*
when click you accept
Policies, Terms and Conditions
Send Request