Cycling South Africa’s Coaching Commission will be facilitating two UCI Level 1 Coaching Courses to be held in Gauteng in November/December 2018. On successful completion of the course and fulfilment of all the course requirements coaches will receive a UCI Level 1 certification.
Successful coaches will be required to register as a Cycling SA coach you need to provide:
First Aid / CPR qualification,
Police clearance certificate.
The UCI level 1 course covers the 5 major cycling disciplines:
The course runs for six consecutive full days and includes:
UCI course material and UCI facilitator,
Lectures, lecture facilities and practical sessions,
Lunch and refreshments each day.
The cost of R 4 000.00 excludes accommodation and travel to the venues.
Space is limited to 15 attendees selected on eligibility. Full payment is required to secure your booking and there will be no refunds.
UCI Level 1 Coaching course # 1: Monday 26th November to Saturday 1st December 2018 – Theory /Classroom sessions will be held at The Practice – 57 1st Avenue, Linden, Johannesburg).
UCI Level 1 Coaching course # 2: Monday 10th to Saturday 15th December 2018 – Theory /Classroom sessions will be held at The Practice – 57 1st Avenue, Linden, Johannesburg).
Practical sessions will be held at relevant venues for each discipline.
To book your place for the UCI Level 1 Coaching Course, please fill in and return the attached application form and the required documentation by email for attention Alasdair Garnett to firstname.lastname@example.org indicating your interest to attend. Include a brief motivation and/or a coaching CV.
All applications will be submitted to the Coaching Commission for final vetting and all successful applicants will be notified by email and requested to make payment for the course to:
Cycling South Africa
Bank: Absa Bank
Account number: 1000744839
Reference: Name and Surname
For further details pertaining to the coaching course, please contact our Head of the Coaching Commission Alasdair Garnett on email@example.com.
Photo credit: Jacques Fullard