20775 Basic courses

For over 30 years, the National Academy of Sports Medicine has developed the most successful personal trainers in the fitness industry. The NCCA-accredited personal trainer certification provides you with the most scientifically accurate information, all delivered in a revolutionary digital learning platform. If you want to become one of the best, most respected, and highest-paid fitness trainers, it’s as simple as getting certified online with NASM.

This Design Patterns course is a unique offering that focuses on modern C++ features and behavioral design patterns. The course content is extensive and carefully curated, with a deep dive into each pattern to ensure a thorough understanding of its implementation. Gain a comprehensive understanding of the pattern's intricacies.

The WSET Level 1 Award in Spirits (formerly known as the Foundation Certificate) is intended to establish the basic skills and product knowledge required in the service and retail of spirits; it is ideal for preparing a person for their first job in hospitality or retail.

Autocad face to face training customised and bespoke.

Our classes are friendly open & flexible in their scope, covering all aspects of stone carving for all skill levels.

Managing and Leading Projects Across Organizational Boundaries - Achieving Project Success in Complex Environments Through Collaborative Skills: On-Demand Significant projects today are performed by teams of people from multiple organization units and, often, multiple companies. When project managers, team leaders or technical professionals seek collaborative relationships across organizational boundaries, they often encounter a daunting array of challenges. These challenges must be dealt with effectively across business, political, team, interpersonal and personal levels to successfully meet project objectives. The goal of this course is to provide participants with a framework for improving project performance by successfully navigating through the turbulence of organizational cultures. What You Will Learn You'll learn how to: Assess an organizational culture's challenges and adapt your interpersonal skills and political acumen to meet them Apply basic tools and techniques for building relationships and gaining influence across organizational boundaries Plan a tailored, systematic approach for gaining support, resources and collaboration from individuals in organizations where you have no formal influence Getting Started Introductions Course structure Course goals and objectives Foundation Concepts Overview of key course concepts Managing and leading: the balance and evolution Managing and leading projects versus ongoing work Organizations defined and a project manager's outlook across the structures The Path to Competency in Managing and Leading Projects Across Organizational Boundaries (MLPAOB) Organizational Cultures and Behaviors Overview of organizational culture and behaviors Organizations and change Organizational grassroots changes Political Acumen Overview of role and impact of political acumen Role of politics in organizations Political behaviors How to improve your political acumen skills Building Relationships Strategies for building relationships Balance emotion with reason "Try to understand" Inquire, consult and listen Reliability and building trust Gaining Influence Overview of gaining influence Step 1: Determine influence needs Step 2: Assess influence assets Step 3: Plan approach Step 4: Implement plan Step 5: Manage progress Planning and Implementing Your Approach Overview of Implementation Approach and Continuous Improvement (IA&CI) Enhancing Primary MLPAOB skills through: Identifying and sampling auxiliary MLPAO skills Practicing MLPAOB skills Self-reflection: developing a personal action plan (optional - time permitting) Summary What did we learn, and how can we implement this in our work environments?

LEARN HOW TO BECOME A WEIGHT MANAGEMENT CONSULTANT WITH THE CLIENT'S HEALTH & WELLBEING AT THE CORE. A MESSAGE FROM THE AUTHOR As you enter into this study, I want you to be fully aware of what lies before you. If you save people from overweight, you will also increase life-expectancy and/or prevent the onset of serious debilitating diseases. There will also be those clients whose life has been long limited in a psychological sense and you will be able to help them to restore their sense of verve and vitality so they can again live life to the fullest extent. This will be done through learning special expertise both technically and in person-to-person relations. With these words of encouragement, I warmly welcome you to this course of study where the amount of potential job satisfaction is incalculable. DR. LAWRENCE PLASKETT Course Duration 12 months Study Hours 200 hours Course Content 13 sections Course Fee £475 Course Overview The Plaskett Weight Management Consultancy course will provide you with a detailed, systematic and scientifically-based training, fuller than any other we know of in the field. It will enable you to practise as a well-informed Weight Management Consultant and most importantly, you will be able to help and support individuals in their quest to lose weight whilst maintaining health and well-being. Learn the Basic Elements of Nutrition You will gain an understanding of the basic elements of nutrition with a focus on the key nutrients in order to avoid deficiencies when working with weight loss clients. Create Individualised Weight Loss Programmes You will develop the confidence to be able to make informed choices from a wide span of weight loss options and avoid the use of rigidly fixed methods, thereby delivering programmes best suited to individual needs. Become a Skilled Adviser You will learn the skills to be able to counsel on a one-to-one basis, we believe that this favours the resolution of individual circumstances and problems. You will receive the training to see your clients through every stage of the process, thereby maximising their chances of success. Expand Practice of Current Health Professionals In addition to those wanting to set up practice as a Weight Management Consultant, this course is ideally suited to current health & fitness professionals looking to enhance their practice. BREAKDOWN OF THE COURSE SECTIONS The Weight Management Consultancy Diploma includes the following 13 sections: SECTION 1 BASIC SCIENCE SUPPORT Whilst our main concern will be with weight loss, we need to understand some of the basic aspects of nutrition. These deal with the key nutrients that we have to control to reduce weight. They will also help us to understand how to lose weight without developing deficiencies.  In Section 1, we begin the study of nutrients and foods by looking at the main bulk nutrients that our diets contain: protein, carbohydrate and fat. Before one can consider individual vitamins and minerals, one has to know about the nutrients that make up most of our diets, namely the bulk nutrients. These are the suppliers of food energy and ultimately help to decide an individual's size. You will need to understand these so as to manipulate them with skill. Areas Covered What are the bulk nutrients? Chemical elements contained in the bulk nutrients Proteins Carbohydrates Fibre Fats The energy reserve role of fat The lipoproteins of the blood SECTION 2 UNDERSTANDING THE FIELD & NATURE OF THE PROBLEM This section introduces the basic ideas of the training. The purpose of this course of training is to enable the student to help others who are overweight or obese to lose weight, and to do so in a professional manner. At the same time, it aims to motivate you and empower you to set up a practice as a ‘Weight Management Consultant’ that will lead to your gaining a good reputation in this field, developing a panel of satisfied clients and bringing you both status and income.  Since losing weight is not easy, one has to be aware of all the different methods and ramifications that are a part of this intriguing subject. The professionalism comes from knowing a number of different “ways in” to help the clients and also from being able to develop awareness of the individuality of each client. This will put you in a position to find the best and most successful route to weight loss for each person who consults you. This will mean giving individual advice, not just the same advice to everyone. By recognising individuality we earn the client’s trust and appreciation and we also increase the chances of achieving the fullest possible success by being in a position to find individual solutions to each client’s problem. Areas Covered The aims of the work The clients’ motives The clients themselves The clients’ knowledge of nutrition The place of psychology The arithmetical equation of body weight Ways of working Getting fat is all too easy – we review how it happens Definition and classification: criteria for weight normality SECTION 3 THE THEORY OF THE CAUSES OF OVERWEIGHT & OBESITY In this section we explore 'The Theory of what Causes Overweight and Obesity'. We look at the underlying reasons for this current epidemic scale of the problem in developed societies throughout the world. Understanding this will give you an insight into what needs to be done. The Weight Management Consultant clearly needs to understand as fully as possible the causes of obesity in order to be able to formulate good advice. It is necessary to understand that, although the ultimate cause is always eating more than the body requires, that factor is modified by many subsidiary factors. One, that always interests clients, is whether or not one may be predisposed by one’s inheritance to put on and retain weight, so we deal with this question. Areas covered Relative effect of genetics and environment Hormonal disturbance in obesity Slower than normal rates of energy expenditure The role of fat cells Role of the enzyme lipoprotein lipase SECTION 4 THE HEALTH CONSEQUENCES OF EXCESS WEIGHT It is well known that being overweight or obese increases the chances of contracting chronic illnesses. This section examines the types of illnesses involved and the way that their incidence is affected by body weight. From the standpoint of a Weight Management Consultant, the use of this information is to present clearly the vital benefits that your work can bring to your clients in terms of freedom from illness. This knowledge can augment your job satisfaction, especially when you can see the client’s health condition improving as weight comes down. That can be expected to happen sometimes, but of course not always. So, potentially this information can serve to inform your clients about the degree to which slimming down from an overweight or obese condition can help them to avoid very negative health consequences. By passing on parts of this data to some carefully selected clients, you may perhaps either improve their flagging motivation, or increase their satisfaction level with their early results or with the efforts they are making. Areas covered The connection between overweight and ill health The risk of early death Illness and death from cardiovascular disease Illness and death from diabetes mellitus Illness and death from hypertension Illness and death from respiratory problems Illness and death from gallbladder disease Illness and immobility from arthritis Illness from gout Illness and death from cancer SECTION 5 FIRST PRINCIPLES OF CORRECTING EXCESS WEIGHT In this section we approach the practical side of the Weight Management Consultant’s job. The greatest skill required of the Consultant is that of formulating the advice in a way that combines efficacy with client acceptability. The mistake most often made in the approach to weight reduction is to employ only one method yet in pursuing reduction in a person’s weight, it is best to come at the problem from multiple angles simultaneously. The person’s diet may well have to be the first and foremost approach however, the main alternative approaches involve several different ways of preventing excess food materials from being stored, leading to overweight.  If control of the diet is the only method one employs, then so much depends upon strict dietary control that the will and the motivation of the client may be too severely tested. However, an approach in which dietary control takes pride of place, but is supported by a number of other approaches, is more likely to find client acceptability and is therefore more likely, ultimately, to be successful. In this section we list these “prevention of storage” approaches before dealing more fully with the diet. Areas covered Strategy of weight control Reduction of food intake The use of balanced hypocaloric diets Strategies for reducing food intake in practice Using foods intended to increase metabolic rate Mixtures of the various strategies SECTION 6 REDUCING WEIGHT THROUGH DIET & DIETARY COMPOSITION The principal purpose of this section is to understand the scope that we have to reduce food calories in the diet without necessarily reducing the total weight of food consumed. It looks closely at understanding and measuring food energy. Working in this way with diet is kindest to the clients and makes fewer demands upon their efforts and their will to succeed. Areas covered Understanding food energy The make-up of daily diets What does the body have to do with tis energy? Water content of foods The differing energy contents of food dry matter Substituting low-calorie for high-calorie foods The first stage of calorie reduction Combining diet with exercise A further stage of calorie reduction SECTION 7 SELECTING INDIVIDUAL FOODS The previous section talks mainly about the first principles of reducing calorie intake while keeping the weight of daily food dry matter level. This is done mainly by varying the extent to which each food class contributes to the overall diet; we simply reduce the proportions of those food classes with the higher calorie content. This section now looks within food classes to pick out those foods that, individually, have lower calorie content than the average for foods within the class concerned and make the best contribution to an individual client’s diet. This is a further step to calorie reduction without loss of food bulk. Areas covered Different foods within any given class have different calorific values Choosing foods within food classes for calorie reduction Specific recommendations for individual foods within each class Care needed in using the information Calorie contents of the “more suitable foods” Dietary results from substituting individual foods The necessary provision of dietary fat The quality of dietary protein The quantity of dietary protein Choosing foods for overall dietary suitability SECTION 8 BUILDING YOUR KNOWLEDGE OF FOODS INTO DIETS In the Sections that have gone before, we have noted several key strategies aimed at reducing the client’s intake of calories. This section gets down to the key job of building and structuring a diet to help each particular client - the aim now is to address the actual prescribing of diets to enable you to build upon the principles already learned and to give the client a workable diet that can achieve his or her aims. Areas Covered The adjusting and re-balancing of the food classes Calculating the food replacements Targeting individual foods SECTION 9 FIRST LOOK AT CONDUCTING CONSULTATIONS This section takes you through managing the consultation, helping you to structure the activity to provide a satisfactory experience for your clients. This is the basis for a good approach to weight reduction.  The section culminates in the provision of example diet sheets with guidelines according to food classes and guidelines according to mealtimes and considers the benefits of both. Areas Covered The consultant’s surroundings and manner Direction of the early conversation Collection of the dietary data Weight-loss ideas come to you during the data collection Identifying the largest food contributions to overweight Balancing the food classes Writing down the guidelines Substitution of individual foods Reduction in the food bulk eaten Integrating the entire diet Example diet sheets SECTION 10 COUNTING CALORIES. BENEFITS OF EXERCISE. THE KETO DIET. In section 10 we cover the method of calculating the calories in everyday life. We look at the benefits of exercise for suitable clients and discuss more specific diets such as the ketogenic diet.  Areas Covered Calculating the calories The benefits of exercise The ketogenic diet SECTION 11 PROMOTING GOOD HEALTH. UNDERSTANDING DRUG TREATMENTS. FOLLOW-UP GUIDELINES. Brings us to the section where we set about designing slimming programmes that are not only effective at weight loss, but also promote good health. To give you an insight into the potential problems, we also look at the drug treatments given for overweight by doctors. We also take you through the guidelines for follow-ups after the first consultation. Areas Covered Slimming programmes to promote good health Understanding drug treatments for overweight Follow-up guidelines SECTION 12 USE OF SUPPLEMENTS TO PROMOTE LOSS OF WEIGHT This section deals with non-food substances, or supplements that with help with weight loss. It looks at how they actually achieve this and discuss their effectiveness and safety implications for the individual. These include some micronutrients, herbs, enzyme inhibitors and sequestering agents. Areas Covered Inhibition of fat absorption Changing body composition Substances encouraging increased thermogenesis Appetite suppressants Enzyme inhibition Prevention of fat synthesis Nutrients that may accelerate metabolism Appendix 1 – some abstracts of key articles Appendix 2 – summary of modes of action SECTION 13 MANAGING This rather substantial last section deals with a fuller and final part on “Managing the Consultations”. This further develops your consultation skills and objective setting in weight management practice. It also addresses the tricky question of compliance and weight regain and how to avoid it. Finally, it looks at “Running your Practice as a Business” to ensure that you have a grasp of the business principles that you will need. Areas Covered Managing the consultations – basic methodology Note on progressive reduction in energy needs Construction of the overall prescription – different components Running your practice as a business Appendix (more about why the slimming process slows down) TESTIMONIALS Here's what students have to say about the course Mrs E. Marriott UK “The Plaskett course in Weight Management Consultancy has been a really good introduction into the importance of nutrition and balancing food groups to make up a healthy diet plan for those who are obese and wishing to lose weight. It would be good if you want to do it for your own understanding or if you are looking for a step into a professional qualification or practicing yourself. The tutors communicate with you and give you detailed feedback on assignments and the work is achievable within a year, quicker if your apply yourself. There is a lot of information in the course surrounding basic nutrients, composition of foods and on how to set up and run your own practice”.

This one day course is your chance to make the classic Adirondack chair, the chair is made in spruce softwood, which will be supplied.  The course will introduce some basic woodworking skills on mainly power tools, saws, routers etc. At the end of the day you will have a sanded chair, which you will not finish at the workshop, we will advise on finishes you can apply, due to the varying types and colours available. The chair can be transported in two pieces, and will take 5 minutes to set up at home. This is a chance to have a great day out making your own chair and learning some skills along the way!!! What's included in the price? wood, tea and coffee included. Cancellation policy Easy - Cancellation and a full refund can be obtained up to 2 weeks before the course starts

The Chef-Certified beginner's guide to developing cookbooks locally and distributing changes with a Chef Server

Lean Six Sigma Yellow Belt Certification Program: In-House Training This course is designed to instill an in-depth understanding of Lean Six Sigma and a clear sense of what is required to define high-impact improvement projects, establish Lean Six Sigma measurements, and complete Lean Six Sigma projects using the systematic and proven Define, Measure, Analyze, Improve, and Control (DMAIC) methodology. This course is designed to instill an in-depth understanding of Lean Six Sigma and a clear sense of what is required to define high-impact improvement projects, establish Lean Six Sigma measurements, and complete Lean Six Sigma projects using the systematic and proven Define, Measure, Analyze, Improve, and Control (DMAIC) methodology. Participants will learn basic tools and techniques of Lean Six Sigma and those who pass a thirty-question exam (70% or above) will become a Certified Lean Six Sigma Yellow Belt. This course is delivered through four 3-hour online sessions. What you Will Learn You'll learn how to: Establish the structure that supports and sustains Lean Six Sigma Quality Identify and calculate key Lean Six Sigma Measurements (Sigma, DPMO, and Yield) Select successful, high-impact projects that match strategic objectives Document, measure, and improve key processes using the DMAIC (Define, Measure, Analyze, Improve, and Control) Methodology Utilize data-based thinking to make key business decisions Introduction to the Fundamentals and Vision of Lean Six Sigma Lean Six Sigma's focus on the customer, on quality, and on results The costs of poor quality Critical factors to consider when deploying Lean Six Sigma Lean Six Sigma as a process improvement methodology Lean Six Sigma metrics Why do it - ROI and payback for Lean Six Sigma Business Process Management Critical Lean Six Sigma roles and responsibilities Main aspects of managing the organizational change Project selection Metrics of Lean Six Sigma and the DMAIC Model How to strategically align business metrics and projects within an organization How to identify and measure quality characteristics which are critical to customers What does the customer (internal or external) really want from our products and services? Establishing appropriate teams and setting those teams up to be successful What defines a good measurement system? How are we doing (learning the secret to measuring the right things, right)? How to improve output measures by understanding and measuring the process Where are there defects (how to properly select and scope high-impact projects)? Where is the process broken (the Lean Six Sigma version of root cause analysis)? How to determine the process efficiency, or value add, of a process The appropriate use of quality tools Understanding the concept of variation and how to reduce knee-jerk reactions How to achieve breakthrough results for any key measure How can we ensure the identified improvements will be sustainable (the basics of process control)?