3137 Ski courses delivered Live Online

Duration 1 Days 6 CPD hours This course is intended for This course is intended for individuals who want to become more rational and disciplined thinkers. Overview Upon successful completion of this course, students will boost their performance with an increase in their decision-making ability. In this course, students will learn develop their ability to analyze and evaluate information. 1 - GETTING STARTED Icebreaker Housekeeping Items The Parking Lot Workshop Objectives 2 - COMPONENTS OF CRITICAL THINKING Applying Reason Open Mindedness Analysis Logic Case Study 3 - NON-LINEAR THINKING Step Out of Your Comfort Zone Don't Jump to Conclusions Expect and Initiate Change Being Ready to Adapt Case Study 4 - LOGICAL THINKING Ask the Right Questions Organize the Data Evaluate the Information Draw Conclusions Case Study 5 - CRITICAL THINKERS (I) Active Listening Be Curious Be Disciplined Be Humble Case Study 6 - CRITICAL THINKERS (II) Seeing the Big Picture Objectivity Using Your Emotions Being Self-Aware Case Study 7 - EVALUATE INFORMATION Making Assumptions Watch out for Bias Ask Clarifying Questions SWOT Analysis Case Study 8 - BENEFITS OF CRITICAL THINKING Being More Persuasive Better Communication Better Problem Solving Increased Emotional Intelligence Case Study 9 - CHANGING YOUR PERSPECTIVE Limitations of Your Point of View Considering Others Viewpoint Influences on Bias When New Information Arrives Case Study 10 - PROBLEM SOLVING Identify Inconsistencies Trust Your Instincts Asking Why? Evaluate the Solution(s) Case Study 11 - PUTTING IT ALL TOGETHER Retaining Your New Skills Reflect and Learn From Mistakes Always Ask Questions Practicing Critical Thinking Case Study 12 - WRAPPING UP Words from the Wise Review of Parking Lot Lessons Learned Completion of Action Plans and Evaluations

Duration 1 Days 6 CPD hours This course is intended for This course is intended for individuals who desire to supervise others more effectively. Overview Upon successful completion of this course, students will be equipped to supervise others more effectively and efficiently, contributing to job satisfaction and productivity. In this course, students will develop the skills required to be more efficient and proficient supervisors. 1 - GETTING STARTED Icebreaker Housekeeping Items The Parking Lot Workshop Objectives 2 - SETTING EXPECTATIONS Defining the Requirements Identifying Opportunities for Improvement and Growth Setting Verbal Expectations Putting Expectations in Writing 3 - SETTING GOALS Understanding Cascading Goals The SMART Way Helping Others Set Goals 4 - ASSIGNING WORK General Principles The Dictatorial Approach The Apple-Picking Approach The Collaborative Approach 5 - DEGREES OF DELEGATION Level One: Complete Supervision Level Two: Partial Supervision Level Three: Complete Independence 6 - IMPLEMENT DELEGATION Deciding to Delegate To Whom Should You Delegate? Providing Instructions Monitoring the Results Troubleshooting Delegation 7 - PROVIDING FEEDBACK Characteristics of Good Feedback Feedback Delivery Tools Informal Feedback Formal Feedback 8 - MANAGING YOUR TIME The 80/20 Rule Prioritizing with the Urgent-Important Matrix Using a Productivity Journal Using Routines and Rituals to Simplify Your Workday 9 - RESOLVING CONFLICT Using a conflict Resolution Process Maintaining Fairness Seeking help from Within the Team Seeking Help for Outside the Team 10 - TIPS FOR SPECIAL SITUATIONS What to Do If You?ve Been Promoted from within the Team What to Do If You're Leading a Brand New Team What to Do if You're Taking on an Established Team 11 - A SURVIVAL GUIDE FOR THE NEW SUPERVISOR Ask the Right Questions of the Right People Go to Gemba Keep Learning 12 - WRAPPING UP Words from the Wise Review of Parking Lot Lessons Learned Completion of Action Plans and Evaluations

Duration 1 Days 6 CPD hours This course is intended for This course is for individuals who are new to Adobe Acrobat Pro, but need to create and share PDF files and PDF portfolios. Students should have some experience using office productivity applications, such as word processor, a multimedia presentation application, or a spreadsheet application. Overview In this course, you will create and work with PDF documents. You will: Access information in a PDF document Create and save PDF documents Navigate content in a PDF document Modify PDF documents Review PDF documents Convert PDF documents Adobe Acrobat Pro DC puts the power of the Portable Document Format, literally, at your fingertips. By taking advantage of the functionality & features available in Acrobat, you will ensure the integrity of your documents regardless of who views them. Prerequisites To ensure your success in this course, you should have basic experience with computers and exposure to Windows 8, as well as common productivity tools such as Microsoft Office Word & Microsoft Office PowerPoint. You can obtain this level of skill & knowledge by taking the following courses: Using Microsoft Windows 8 Microsoft Windows 8 Transition from Windows 7 Microsoft Office Word 2013: Part 1 Microsoft Office PowerPoint 2013: Part 1 1 - Accessing PDF Documents Topic A: Open a PDF Document Topic B: Browse a PDF Document 2 - Creating and Saving PDF Documents Topic A: Create and Save a PDF Document from an Existing Document Topic B: Create a PDF Document from a Web Page Topic C: Combine Multiple PDF Documents 3 - Navigating Content in a PDF Document Topic A: Perform a Search in a PDF Document Topic B: Search Multiple PDF Documents Topic C: Work with Bookmarks Topic D: Create Links and Buttons 4 - Modifying PDF Documents Topic A: Manipulate PDF Document Pages Topic B: Edit Content in a PDF Document Topic C: Add Page Elements 5 - Reviewing PDF Documents Topic A: Add Comments and Markup Topic B: Compare PDF Documents Topic C: Initiate and Manage a Review Topic D: Digitally Sign PDF Documents 6 - Converting PDF Files Topic A: Reduce the File Size of a PDF Document Topic B: Optimize PDF Files Topic C: Convert and Reuse PDF Document Content

Duration 1 Days 6 CPD hours This course is intended for This course is intended for customer service professionals with any level of experience who want to expand their knowledge, improve their skill set, and increase the understanding of customer benefits. Overview In this course, you will explore the background and techniques of customer interactions. You will: ?Describe the benefits of customer service, identify internal customers, identify the benefits to you of giving good customer service, and identify how you can help your company to excel. ?Identify the major trends in customer service today and the combination of criteria required for customer satisfaction. ?Identify the benefits of bringing respect, emotional support, and a personal touch to customer interactions, and apply the personal touch to customer interactions. ?Identify the six categories of face-to-face communication, the critical success factors in face-to-face communication, and the benefits of actively listening to your customers. ?Identify remote customer service communication channels and apply remote customer service best practices. ?Identify guidelines for handling unreasonable customers, explore ways to handle angry customers, and identify guidelines for handling unhelpful colleagues. ?Take action to increase the loyalty of the customers you serve. You will also identify guidelines for dealing with moments of truth, identify the benefits of customer complaints, identify the steps in the service recovery process, and analyze the moments of truth in a real-life situation. As a customer service representative, you are expected to handle customer interactions in the best way possible. The expectations of both your company and your customers hinge on your ability to provide the right service in the right way. In this course, you will explore the background and techniques of customer interactions. Providing quality customer care ensures that every single contact with your company is a positive experience. Customers can range from external consumers to internal employees in other departments. Knowing how to provide the same level of service to all customers will enrich your time spent at work by establishing positive business relationships. Recognizing crucial points throughout customer interactions increases your ability to solve problems and offer affirmative solutions. Applying this knowledge to trends in service and consumer desires allows you to contribute to the company?s bottom line and make a customer?s life a little easier. 1 - Understanding Customer Service Describe Customer Service Benefits Recognize the Importance of Internal Customer Service Identify How Customer Service Benefits You Excel with Customer Service 2 - Identifying How Customers Define the Success of Your Company Recognize Trends in Customer Service Identify Criteria for Customer Satisfaction 3 - Increasing Customer Satisfaction Identify Characteristics of the Personal Touch Create Lasting Positive Impressions on Your Customers 4 - Providing Face-to-Face Customer Service Identify Categories of Face-to-Face Contact Understand the Critical Success Factors in Face-to-Face Customer Service Identify the Characteristics of Active Listening 5 - Providing Remote Customer Service Identify Remote Customer Service Communication Channels Apply Remote Customer Service Best Practices 6 - Engaging Difficult Customers Serve Difficult Customers Manage Angry Customers Deal with Difficult or Unhelpful Colleagues 7 - Increasing Customer Loyalty Optimize Moments of Truth Recognize the Value of Customer Complaints Identify the Stages of the Service Recovery Process

Vray face to face training customised and bespoke.

Unity 3d face to face training customised and bespoke.

Get to the heart of what matters to you. This course will empower you to gain clarity, find meaning and motivate yourself to achieve the things you care about with energy and grit. You will learn practical tools you can use in your day-to-day life.

A standalone 10-week quilling course - 2 hours per week online with daytime and evening options - that will introduce you to the materials, tools, and techniques used in quilling and to Craft4Smiles C.I.C and our tutors. At the end of each session you will have a lovely quilled item to show family and friends or to display on your shelf! All materials and equipment needed will be supplied and are yours to keep. This course is helpful for those for whom English is not their native tongue as there is a lot of repetition of basic terms including numbers, colours and directions.

A standalone 10-week quilling course - 2 hours per week online with daytime and evening options - that will introduce you to the materials, tools, and techniques used in quilling and to Craft4Smiles C.I.C and our tutors. At the end of each session you will have a lovely quilled item to show family and friends or to display on your shelf! All materials and equipment needed will be supplied and are yours to keep. This course is helpful for those for whom English is not their native tongue as there is a lot of repetition of basic terms including numbers, colours and directions.

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”.