220 Courses in Cardiff delivered Live Online

The 18th edition course is an online short course aimed at anyone involved in the design, construction and inspection and testing of electrical systems, also a nationally recognised ‘must have’ qualification for companies seeking to recruit electricians. It is intended to introduce the candidate to a working knowledge of the Wiring Regulations along with a brief overview of the Electricity at Work Regulations covering their statutory duties. Previous knowledge of the regulations is not assumed, however, a fundamental knowledge of electrical principles is assumed.

Duration 5 Days 30 CPD hours This course is intended for The CCSP is ideal for IT and information security leaders responsible for applying best practices to cloud security architecture, design, operations and service orchestration. Overview Upon completing this course, the participants will gain valuable knowledge and skills including the ability to: - Successfully pass the CCSP exam. - Understand the fundamentals of the cloud computing architecture framework. - Understand security challenges associated with different types of cloud services. - Identify and evaluate security risks for their organization?s cloud environments. - Select and implement appropriate controls to ensure secure implementation of cloud services. - Thoroughly understand the 6 essential core domains of the CCSP common body of knowledge: 1. Architectural Concepts & Design Requirements 2. Cloud Data Security 3. Cloud Platform & Infrastructure Security 4. Cloud Application Security 5. Operations 6. Legal & Compliance The goal of the course is to prepare professionals for the challenging CCSP exam by covering the objectives of the exam based on the six domains as defined in the (ISC)2 CCSP common body of knowledge. 1 - Architectural Concepts and Design Requirements Cloud Computing Concepts Cloud Reference Architecture Cloud Computing Security Concepts Design Principles of Secure Cloud Computing Trusted Cloud Services 2 - Cloud Data Security CSA (Cloud Security Alliance) Cloud Data Lifecycle Cloud Data Storage Architectures Data Security Strategies Data Discovery and Classification Technologies Protecting Privacy and PII (Personally Identifiable Information) Data Rights Management Data Retention, Deletion, and Archiving Policies Auditability, Traceability, and Accountability of Data Events 3 - Cloud Platform and Infrastructure Security Cloud Infrastructure Components Cloud Infrastructure Risks Designing and Planning Security Controls Disaster Recovery and Business Continuity Management 4 - Cloud Application Security The Need for Security Awareness and Training in application Security Cloud Software Assurance and Validation Verified Secure Software SDLC (Software Development Life Cycle) Process Secure SDLC Specifics of Cloud Application Architecture Secure IAM (Identity and Access Management) Solutions 5 - Operations Planning Process for the Data Center Design Installation and Configuration of Physical Infrastructure for Cloud Environment Running Physical Infrastructure for Cloud Environment Managing Physical Infrastructure for Cloud Environment Installation and Configuration of Logical Infrastructure for Cloud Environment Running Logical Infrastructure for Cloud Environment Managing Logical Infrastructure for Cloud Environment Compliance with Regulations and Controls Risk Assessment for Logical and Physical Infrastructure Collection, Acquisition, and Preservation of Digital Evidence Managing Communication with Stakeholders 6 - Legal and Compliance Legal Requirements and Unique Risks within the Cloud Environment Relevant Privacy and PII Laws and Regulations Audit Process, Methodologies, and Required Adaptions for a Cloud Environment Implications of Cloud to Enterprise Risk Management Outsourcing and Cloud Contract Design Vendor Management

QA Level 2 Award In Food Safety For Manufacturing (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½hr duration Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations. Accredited, Ofqual regulated qualification: Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The Ofqual Register number for this course is 603/2592/6

You need to have a good working knowledge of the 17th Edition as only the updates to the regulations will be covered. Save time and money by covering the topics you need for the new regulations, without having to go over all that you already know. It includes Amendment 2 to BS7671:2018+A2:2022.

Overview Internal control, as defined by accounting and auditing, is a process for assuring an organization's objectives in operational effectiveness and efficiency, reliable financial reporting, and compliance with laws, regulations and policies. It is very important for the organisation to have a smooth flow of accounting as it plays a very important role in the development of the organisation. Financial Managers or any person who deals with Accounts need to see that the company accounts are very updated and are free from any risks that can become a problem during the time of Auditing.  This course will feed you with all the skills required to have a good Internal Management process it is important to analyse Risk Management to see if the process is working efficiently and measures the effectiveness of controls put in place to alleviate risks. 

QA Level 2 Award In Food Safety For Retail (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½ hr duration Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.

There are a number of reasons why it is important to actively promote equality and diversity within your business and the wider community, not only to ensure compliance with anti-discrimination legislation and professional regulations, including the SRA Standards & Regulations. There will also be business benefits to the organisation including attracting and retaining talented staff, improving staff morale, potentially accessing a wider client base and enhancing service levels and client satisfaction. Join us for this useful overview session on equality, diversity & inclusion which will cover the following points; The Meaning of Equality Discrimination Harassment & Victimisation Unconscious Bias The Equality Act & the Protected Characteristics Reasonable Adjustments Complying with E&D requirements Target Audience This online course is suitable for staff of all levels, from support staff to senior partners. Resources Comprehensive and up to date course notes will be provided to all delegates which may be useful for ongoing reference or cascade training. Please note a recording of the course will not be made available. Speaker Amie Higgins, Consultant, DG Legal Amie is a Senior Solicitor, qualified under the Law Society’s Immigration & Asylum Accreditation Scheme (IAAS) as an Advanced Caseworker and Supervisor. Amie specialises in all aspects of Immigration, Asylum and Human Rights work, with a specialism in human trafficking/modern slavery cases and working with vulnerable clients. Amie is an experienced trainer, delivering a range of training on both legal and practice management topics.

BOHS P304 is designed to give practical guidance on assessing the health risks caused by hazardous substances, in order to meet the requirements of the Control of Substances Hazardous to Health (COSHH) Regulations 2002 for a 'suitable and sufficient' risk assessment.

Enhance your knowledge in coal power plant life cycle management and flexible operations with EnergyEdge. Learn about decommissioning, preservation, repurposing, and recommissioning.

QA Level 2 Award In Food Safety In Catering (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½ hr duration Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations. Accredited, Ofqual regulated qualification Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. This means that you can be rest assured that your Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The Ofqual Register number for this course is 603/2594/X