223 Courses in Cardiff delivered Online

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”.

Food is essential for life, but it is also much more than that. Food is a source of nutrition, pleasure, culture, and innovation. Food technology is the field that explores how food is produced, preserved, and consumed using science and technology. In this course, you will learn about the fascinating aspects of food technology, such as food chemistry, food biotechnology, food microbiology, food processing techniques, and food packaging. You will also learn about the challenges and opportunities that food technology faces in the context of global food security, sustainability, and innovation. This course will equip you with the knowledge and skills to understand the nature, quality, and safety of food, as well as to create new and improved food products. Whether you are a food lover, a food professional, or a food enthusiast, this course will enrich your appreciation and curiosity for food.

Whether you're eyeing a role in hospitality, childcare, catering, or health-conscious food service, the Food Safety and Health Training Mini Bundle is your career catalyst. With a targeted focus on Food Safety, Food Science, Hospitality and Catering, Team Leader responsibilities, and Child Nutrition, this bundle has one goal: get you noticed—and get you hired. When employers scan CVs for ready-to-go team members, they look for these exact areas. Get the skills that check all their boxes—before someone else does. Description The Food Safety and Health Training Mini Bundle is tailored to job roles where accountability, supervision, and health compliance matter. In restaurants, schools, care homes, or catering businesses, hiring managers expect job-ready candidates fluent in Food Safety, Food Science, Hospitality and Catering, Team Leader duties, and Child Nutrition. These roles demand more than interest—they require proven awareness of hygiene, nutrition, teamwork, and industry function. Food Safety regulations intersect with Hospitality and Catering realities, while Team Leader skills make you a trusted operator. Add Child Nutrition and Food Science into the mix, and your profile rises to the top of the shortlist. If your goal is to land a job where health, food, and service come together, don’t let this opportunity pass. Be ready for the interview before it’s even posted. FAQ Q: Who should take this bundle? A: Anyone aiming for jobs in food service, childcare kitchens, school meals, or supervisory hospitality roles. Q: Are these topics relevant in today’s job market? A: Extremely. Food Safety, Food Science, Hospitality and Catering, Team Leader skills, and Child Nutrition are essential across multiple industries. Q: Will this improve my hireability? A: Yes. These keywords directly match what employers look for. Q: What types of roles align with this training? A: Kitchen staff, catering team leads, food prep supervisors, and child nutrition assistants. Q: Can I do this around work hours? A: Yes. It’s flexible and suitable for both working and job-seeking individuals. Q: Is this bundle suitable for career changers? A: Definitely. It introduces you to high-demand skill areas without overwhelming detail. Q: Why include Team Leader in a food course? A: Because leadership in food environments increases hireability and promotion potential. Q: Will this bundle be available long-term? A: No. Enrolment is limited—grab your spot before demand overtakes supply.

Looking to carve your niche in a professional kitchen? The Chef De Partie: 8-in-1 Premium Online Courses Bundle is your backstage pass to the culinary world—backed by industry-relevant skills, global cuisine experience, and leadership development. Whether you're eyeing upscale restaurants or hotel kitchens, this bundle helps you rise through the kitchen ranks. With expert-led courses in Italian Cooking, Food Hygiene, Food Science, Confectionary Making, Candy Making, Best Chocolate Recipes, Communication Skills, and Hospitality and Catering, you’ll be a one-person culinary tour de force. 🔥 From Italian Cooking to Candy Making, show off diverse skills 🔥 Be the hygiene hero with Food Hygiene knowledge 🔥 Understand kitchen dynamics with Communication Skills 🔥 Compete High has 4.8 on 'Reviews.io' and 4.3 on Trustpilot 🍝 Description The job market for skilled chefs is hotter than ever—and this bundle makes you the candidate employers crave. With Italian Cooking skills, you’ll impress with flair. Confectionary Making, Candy Making, and Best Chocolate Recipes help build a killer dessert repertoire. Plus, the essential science behind dishes is covered through Food Science. More than just the food: kitchen success also relies on Communication Skills and understanding Hospitality and Catering expectations. If you want to grow into leadership positions, this is your all-in-one upskilling solution. Courses like Food Hygiene are non-negotiable in any culinary role. Add Communication Skills and Hospitality and Catering into the mix, and you’re no longer just cooking—you’re managing the brigade. 🔥 Dominate hiring boards with: International appeal via Italian Cooking Safety knowledge through Food Hygiene High-level sweets via Candy Making, Confectionary Making, and Best Chocolate Recipes Organisational fluency with Hospitality and Catering Team performance boosted by excellent Communication Skills ❓ FAQ Q: Is this bundle for beginners or experienced chefs? A: Both! Whether you’re stepping into the kitchen or climbing the ladder, these courses—especially Food Hygiene, Food Science, and Communication Skills—are essential. Q: Will this help in hospitality roles outside the kitchen? A: Definitely. Hospitality and Catering, Communication Skills, and Team dynamics training have broad application across the sector. Q: Are the courses self-paced? A: Yes—log in anytime, complete at your pace.

Recognised Accreditation This course is accredited by continuing professional development (CPD). CPD UK is globally recognised by employers, professional organisations, and academic institutions, thus a certificate from CPD Certification Service creates value towards your professional goal and achievement. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries. What is CPD? Employers, professional organisations, and academic institutions all recognise CPD, therefore a credential from CPD Certification Service adds value to your professional goals and achievements. Benefits of CPD Improve your employment prospects Boost your job satisfaction Promotes career advancement Enhances your CV Provides you with a competitive edge in the job market Demonstrate your dedication Showcases your professional capabilities What is IPHM? The IPHM is an Accreditation Board that provides Training Providers with international and global accreditation. The Practitioners of Holistic Medicine (IPHM) accreditation is a guarantee of quality and skill. Benefits of IPHM It will help you establish a positive reputation in your chosen field You can join a network and community of successful therapists that are dedicated to providing excellent care to their client You can flaunt this accreditation in your CV It is a worldwide recognised accreditation What is Quality Licence Scheme? This course is endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries. Benefits of Quality License Scheme Certificate is valuable Provides a competitive edge in your career It will make your CV stand out Course Curriculum Introduction Introduction 00:02:00 Three Elements Three elements 00:03:00 Elements, Their Qualities and Seasonal Activity Elements, their qualities and seasonal activity 00:03:00 Digestive Fire Digestive fire 00:03:00 Daytime in Ayurveda Daytime in Ayurveda 00:05:00 Categories Categories 00:07:00 Combinations Combinations 00:10:00 Conclusion Conclusion 00:04:00 Supplementary Resource Supplementary Resources - Ayurvedic Nutrition Masterclass: Ayurveda Beginner to Pro! 00:00:00 Obtain Your Certificate Order Your Certificate of Achievement 00:00:00 Get Your Insurance Now Get Your Insurance Now 00:00:00 Feedback Feedback 00:00:00

Unlock the keys to optimal health for older adults with our Geriatric Nutrition Course: Health & Dietary Strategies. Master the essentials of nutritional assessment, dietary interventions, and specialized care for the aging population. Join us in promoting healthy aging, preventing malnutrition, and navigating the nuances of food safety and medication interactions. Elevate your expertise in geriatric nutrition and make a positive impact on the well-being of seniors. Enroll now for evidence-based insights and practical strategies in senior healthcare.

Elevate your understanding of nutrition with our Nutritional Therapy Course: Principles & Practices. Explore human nutrition fundamentals, assess nutritional status, and delve into dietary planning. Master the art of personalized nutrition for chronic conditions, weight management, and sports performance. Gain practitioner skills and ethical insights. Start your transformative journey towards optimal health and well-being. Enroll now!

Unlock the secrets of holistic well-being with our Naturotherapy course. Dive into the fundamentals of human biology, herbal medicine, nutrition, and alternative therapies. Master the art of naturotherapy assessment, diagnosis, and professional practice. Explore the mind-body connection and emerge as a certified practitioner in natural medicine. Elevate your knowledge in holistic health with expert-led training. Enroll now for a transformative journey toward a healthier, more balanced life.

Step confidently into food and hospitality careers with the Introduction to Food and Health Mini Bundle. This essential bundle brings together five job-focused pillars: Food Safety, Food Science, Hospitality and Catering, Cleaning, and HACCP. If you want to get hired in environments where safety, service, and hygiene matter—this bundle was made for you. Get qualified in the topics hiring managers search for—and do it while others are still figuring out where to start. Description The Introduction to Food and Health Mini Bundle sets a clear pathway into catering, food prep, and hygiene-focused roles. From hotels and restaurants to healthcare kitchens and industrial food plants, the need for staff who understand Food Safety, Food Science, Hospitality and Catering, Cleaning, and HACCP has never been higher. In job postings everywhere, employers list these very topics as requirements. Whether you're on a cleaning rota, working under HACCP systems, or upholding Food Safety standards in a busy Hospitality and Catering environment, this bundle prepares you to show up qualified—on paper and in person. Employers want confidence in their hires. This bundle gives them that—and gives you a seat at the interview table. FAQ Q: Who is this bundle best for? A: Anyone interested in food preparation, kitchen cleaning, catering, or compliance-based food roles. Q: Why are Cleaning and HACCP part of this? A: Because Cleaning and HACCP are critical to Food Safety and Hospitality and Catering compliance. Q: Is this suitable for entry-level jobseekers? A: Yes—it's a perfect starting point for those entering food or health service roles. Q: What jobs would this help me get? A: Catering assistant, food handler, kitchen porter, hygiene assistant, or hospitality staff. Q: Can I complete this bundle around work or studies? A: Absolutely. It's flexible and manageable around other commitments. Q: Will employers recognise these skills? A: Yes—especially Food Safety, HACCP, Cleaning, and Hospitality and Catering. Q: How quickly should I enrol? A: These bundles are in high demand. Once enrolment caps are hit, access closes. Q: Is this good for hospitality businesses too? A: Definitely. It's a quick, reliable way to upskill your team with Food Science and compliance basics.

If you're aiming for consultancy roles in food regulation, catering oversight, or hospitality compliance, the Food Health & Safety Consultant Mini Bundle is your launchpad. Combining core disciplines like Food Safety, Food Science, Hospitality and Catering, First Aid, and Personal Hygiene, this bundle positions you directly where modern food safety careers are growing. Recruiters aren’t looking for “basic awareness”—they want well-rounded professionals who understand every layer of safety and hygiene in food service. This bundle is made for those ready to stand out, stay compliant, and get hired fast. Description The Food Health & Safety Consultant Mini Bundle is built for high-stakes environments where Food Safety, Food Science, and Hospitality and Catering converge with real responsibility. Whether consulting for restaurants, working with schools, or supporting large-scale food chains, success depends on understanding the health and safety standards that shape the sector. This bundle doesn’t stop at Food Safety—it integrates essential topics like First Aid and Personal Hygiene, giving you the rounded profile recruiters seek. The ability to advise on food handling, react in emergencies, and oversee Hospitality and Catering operations with confidence makes you more than employable—you become essential. If you've been waiting to upgrade your value in the food consultancy space, this is it. Every minute counts—enrol now while roles are still open. FAQ Q: Who is this course bundle for? A: Ideal for those pursuing roles in food safety consultancy, hospitality compliance, or advisory positions across catering sectors. Q: Why these specific subjects? A: Because Food Safety, Food Science, Hospitality and Catering, First Aid, and Personal Hygiene are critical across consultancy roles. Q: Will this make me more hireable? A: Absolutely. These are the top-line skills food safety recruiters actively search for. Q: Which industries does this apply to? A: Restaurants, healthcare catering, education, hotel groups, and food manufacturing. Q: Can this help me get a job faster? A: Yes—especially when these subjects are clearly listed on your CV. Q: Is it flexible enough for busy professionals? A: Completely. Learn on your schedule without sacrificing momentum. Q: Will I use all of these in a food safety job? A: Yes. From First Aid to Personal Hygiene—each subject has direct workplace relevance. Q: Is this bundle in high demand? A: Yes. Hiring managers are looking for exactly these competencies—get in before demand surges again.