18210 Courses in Coventry delivered Online

Introduction to Neurodiversity for Educators (Post-16)

Introduction to Virtualization course description A comprehensive tour of virtualization. The course concentrates on the actual technologies involved as opposed to any one vendor solution. What will you learn Explain the concepts of virtualization. Partition servers. Create Virtual Machines. Introduction to Virtualization course details Who will benefit: Anyone looking for an introduction to Virtualization. Prerequisites: None. Duration 2 days Introduction to Virtualization course contents Virtualization Concepts What is Virtualisation? What are virtual machines (VMs)? Virtualisation Landscape. Network Virtualisation. Suitability for Organisations. Advantages of deploying Virtualisation. Downsides of deploying Virtualisation. Overview of Virtualisation products. Hypervisors What is a hypervisor? Difference between type 1 and 2 hypervisors. Available hypervisors. Hypervisors and device drivers. Hands on: Installing Oracle VirtualBox on Windows. Creating/Importing/Configuring VMs. Virtualization Hosts Hardware and resource requirements. Installation of the hypervisor. Hands on: Installing Hyper-V role into Windows Server. Creating/Importing/Configuring VMs. Virtual Machines Creating virtual machines. Resource requirements. Settings. Installation of the guest OS. Additional tools/ extensions for hypervisor integration. VM files and their uses. Virtual hard disk and their formats. Hardware pass through. Hands on: Connecting to VMWare ESXi via WebGUI and using ESXi to create/import/configure VMs. VM Snapshots/Checkpoints What is a snapshot? How to use them and how they impact performance? Creating/deleting/merging of snapshots. Hands on: Using ESXi to create/manage snapshots. Command Line use on the Hypervisor Interacting with the hypervisor through the command line. Simple commands to configure the hypervisor and VMs. Simple scripts. Hands on: Connecting to VMWare ESXi via PowerCLI to manipulate VMs and snaphshots. Virtualization Storage Different types of storage: local vs remote. Local and remote storage technologies. Configuring storage. Hands on: Using ESXi to deploy VMs on remote NFS storage. Virtual Networking How is networking done in virtualization environments. What is a virtual switch and vNIC and what are their performance characteristics? NIC teaming and trunking in the virtual world. Port groups and isolation. Physical NICs and their use in virtual switches. Hands on: Using ESXi to create and configure vswitches and networking. Templates and clones What is a template? What is a clone? When to use templates and clones to optimize VM deployment. Migrating/Importing VMs What is migration? Migrating compute and storage. Importing VMs from files or physical machines. Hands on: Using VMWare vCenter Server to clone/ template/migrate VMs, tag resources, create local user accounts and assign permissions. VMs and Backups Taking backups of your VMs. Restoring your VMs from backups. Virtualization and Licensing Different licensing models and costs. Containerization Concepts What is a container and how is it different from a virtual machine. When to use containers. Docker and Kubernetes

Intro to containers training course description This course looks at the technologies of containers and microservices. The course starts with a look at what containers are, moving onto working with containers. Networking containers and container orchestration is then studied. The course finishes with monitoring containers with Prometheus and other systems. Hands on sessions are used to reinforce the theory rather than teach specific products, although Docker and Kubernetes are used. What will you learn Use containers. Build containers. Orchestrate containers. Evaluate container technologies. Intro to containers training course details Who will benefit: Those wishing to work with containers. Prerequisites: Introduction to virtualization. Duration 2 days Intro to containers training course contents What are containers? Virtualization, VMs, What are containers? What are microservices? Machine containers, application containers. Benefits. Container runtime tools Docker, LXC, Windows containers. Architecture, components. Hands on Installing Docker client and server. Working with containers Docker workflow, Docker images, Docker containers, Dockerfile, Building, running, storing images. Creating containers. Starting, stopping and controlling containers. Public repositories, private registries. Hands on Exploring containers. Microservices What are microservices? Modular architecture, IPC. Hands on Persistence and containers. Networking containers Linking, no networking, host, bridge. The container Network Interface. Hands on Container networking Container orchestration engines Docker swarm: Nodes, services, tasks. Apache Mesos: Mesos master, agents, frameworks. Kubernetes: Kubectl, master node, worker nodes. Openstack: Architecture, containers in OpenStack. Amazon ECS: Architecture, how it works. Hands on Setup and access a Kubernetes cluster. Managing containers Monitoring, logging, collecting metrics, cluster monitoring tools: Heapster. Hands on Using Prometheus with Kubernetes.

Lean Six Sigma Green Belt Certification Program: In-House Training This learning series is designed to enable participants to fulfill the important role of a Lean Six Sigma Green Belt and to incorporate the Lean Six Sigma mindset into their leadership skills. Green Belt is not just a role, it is also a competency required for leadership positions at many top companies. This learning series is designed to enable participants to fulfill the important role of a Lean Six Sigma Green Belt and to incorporate the Lean Six Sigma mindset into their leadership skills. With a real-world project focus, the series will teach the fundamental methodology, tools, and techniques of the Define, Measure, Analyze, Improve and Control Process Improvement Methodology. This course is delivered through sixteen 3-hour online sessions. What you Will Learn At the end of this program, you will be able to: Identify strategies for effectively leading high performing process improvement teams Analyze whether projects align with business strategy Apply process improvement methodologies to DMAIC steps, based on real world scenarios Explain ways to appropriately respond to process variation Distinguish among best practice problem solving methodologies Evaluate and effectively communicate data-driven decisions, based on real world scenarios Introduction Lean Six Sigma & quality The vision The methodologies The metric Project Selection Why Projects Random idea generation Targeted idea generation CTQs (Critical to Quality) & projects Project screening criteria Quick improvements Introduction to Define Project Planning Developing the core charter Developing a project charter Facilitation Process Management Business process management Top-down process mapping Voice of the Customer Voice of Customer Stakeholder analysis Communication planning Kicking off the project Define Summary Introduction to Measure Data Collection Fact-based decision making Data sampling Operations definitions Data collection plan Measurement system analysis Graphical Statistics for Continuous Data Meet Six SigmaXL Graphical & statistical tools Data stratification Graphical Statistics for Discrete Data Pareto analysis Dot plots Plotting data over time: Looking for patterns Variation Concepts Variation is reality Special Cause and Common Cause variation Example of standard business reporting Individuals Control Chart Process Capability Genesis of process capability Calculating the metrics of Six Sigma Yield metrics: Measuring process efficiency Cost of Poor Quality The Cost of Poor Quality (COPQ) Cost of Quality categories Calculating the Cost of Poor Quality Measure Summary Introduction to Analyze Process Analysis Introduction to process analysis Value-added analysis Cycle time analysis WIP & pull systems Analyzing bottlenecks and constraints Cause & Effect Analysis Fishbone/Ishikawa diagram 5-Whys analysis Graphical & statistical tools Advanced Analysis Why use hypothesis rests? Hypothesis tests Correlation and regression analysis Analyze Summary Introduction to Improve Solutions Creativity techniques Generating alternative solutions Solution selection techniques Introduction to Design of Experiments Introduction to DOE DOE activity Error Proofing Failure mode & effect analysis Poka-Yoke Project Management Fundamentals Successful teams Project roles Conflict management Standardization Standardization The Visual Workplace 5S Piloting & Verifying Results What is a pilot? Evaluating results Improve Summary Introduction to Control Statistical Process Control Review of Special & Common Cause variation Review of Individual Control Chart P-Chart for discrete proportion data Transition Planning Control plan Project closure Control Summary Summary and Next Steps

Duration 3 Days 18 CPD hours This course is intended for The primary audience for this course is people who are moving into a database role, or whose role has expanded to include database technologies. Developers that deliver content from SQL Server databases will also benefit from this material. Overview After completing this course, you will be able to: Describe key database concepts in the context of SQL Server Describe database languages used in SQL Server Describe data modelling techniques Describe normalization and denormalization techniques Describe relationship types and effects in database design Describe the effects of database design on performance Describe commonly used database objects This course is provided as an introductory class for anyone getting started with databases. It will be useful to programmers and other IT professionals whose job roles are expanding into database management. Students will learn fundamental database concepts through demonstrations and hands-on labs on a SQL Server instance. This material updates and replaces course Microsoft course 10985 which was previously published under the same title. Module 1: Introduction to databases Introduction to Relational Databases Other Databases and Storage Data Analysis SQL Server Database Languages Module 2: Data Modeling Data Modelling Designing a Database Relationship Modeling Module 3: Normalization Fundamentals of Normalization Normal Form Denormalization Module 4: Relationships Introduction to Relationships Planning Referential Integrity Module 5: Performance Indexing Query Performance Concurrency Module 6: Database Objects Tables Views Stored Procedures, Triggers and Functions

Overview Introduction to Strategy Execution Roadmap  What is Strategy Execution Roadmap? Defining the goals for a roadmap Strategy and Vision Strategy Road Map Execution Plan    

Overview This course will provide participants with an introduction to the key elements to consider in analysing financial institutions for example factors used in the assessment of the operational performance of financial institutions including but not limited to solvency, liquidity, earnings, management and systems/controls. The program will primarily cover banking institutions but there will also be some sessions devoted to risks associated with insurance companies. 

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.

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

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