You don't need any qualifications or experience in nails to do this course
You can use any brand of products you choose but we do recommend you use products designed for professional use rather than DIY home kits
Course Includes Halo Jellie Tips Trial Kit
Perfect for beginners and pros, this ABT Accredited 1-2-1 FULL COVER JELLIE TIPS/BIAB COURSE from elnailschool.co.uk covers two of the most popular services requested by clients. Learn nail anatomy, diseases and disorders and essential salon hygiene. Gain skills in professional, effective natural nail prep as well as mastering the correct application, maintenance and removal of full cover jellie tips and BIAB (builder in a bottle). Our easy-to-follow manuals and videos ensure you acquire a diploma qualification with ease, helping you to excel in your nail technician career.
1-2-1 FULL COVER JELLIE TIPS/BIAB COURSE
NEW YEAR 50%
- Halo Jellie Tips Trial Kit
- e-books
- demonstration videos
- online theory multiple choice/true-false quiz (Example of theory questions).
- tutor available via telephone between the hours of 8am and 5pm Monday to Friday or email
- fast assessments of theory
- qualification: ABT Accredited Diploma
What you will learn:
MODULE 1: THE FUNDAMENTALS
Codes of Practice
Health & Safety
Hygiene
Workstation
Client Communication
Taking Payment
Promotions & Social Media
InsuranceMODULE 2: NAIL DISEASES & DISORDERS
Nail Diseases
Nail & Skin Disorders
Contra-indicationsMODULE 3: ANATOMY & PHYSIOLOGY
Structure of the Nail
Bones & the Muscular System
Skin Structure & Types
Lymphatic SystemMODULE 4: FULL COVER JELLIE TIPS
Introduction
Natural Nail Prep
Tip Application with Jellie Glue in a BottleTip Application with Jellie Glue in a Pot
Overlaying a Jellie Tip with BIAB
Infill
RemovalMODULE 4: BIAB
Introduction
Natural Nail Prep
Application BIABInfill/Rebalance
Removal
PLEASE NOTE: Modules 1, 2, and 3 are the same for ALL courses so you only need to do these once. Even if you book another course at a later date you will not need to re-do Modules 1, 2 and 3.
