20 Cooking courses about Food

QA Level 2 Award In Food Safety (Refresher) (RQF) Face to Face: Half day course Virtual Classroom: Spread over 2 sessions of 2½ hr duration Suitable for those who have previously done an Ofqual regulated course in Food Safety in Catering, for Retail and for Manufacturing Reminds learners about the importance of Food Safety and how to ensure food is safe for consumption Course Contents: Responsibilities of food handlers Types of contamination Causes of cross contamination Types of Contamination and the Associated Risks Keeping the work area and equipment clean and tidy Pest control Sources of food poisoning People at higher risk of food poisoning High risk foods Hazard Analysis and Critical Control Point (HACCP) Personal hygiene in food safety Safe temperatures for food processing Food spoilage Storage and deliveries 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. How much can you remember from when you did your original course? From our experience, people remember very little one year later - let alone longer than that 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 (Refresher) (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. Doing this Ofqual regulated, nationally accredited course ensures that nothing of importance is left out of your memory, and that you are able to produce or sell food that is fit for human consumption 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 603/4311/4

Qualsafe Food Allergen Awareness (RQF) Half day course This course gives learners the knowledge and understanding of food allergens and foods that commonly cause intolerances Teaches how to minimise the risk of cross-contamination from allergenic ingredients Benefits of this course: This qualification is aimed at food handlers and other staff involved in food preparation and services It provides knowledge and understanding of food allergens and foods that commonly cause intolerances Many people are allergic to foods, or have a food intolerance There is a duty in law for food handlers to ensure these people do not come to harm, either by going into anaphylactic shock and their potential death, or by making them feel really ill for a long period after consuming the food. Course Contents: The characteristics and consequences of food allergies and intolerances How to identify and control contamination from allergenic ingredients Ways to accurate communicate of allergen information to consumers Accredited, Ofqual regulated qualification: This Food Allergen Awareness training course is a nationally recognised, Ofqual regulated qualifications accredited by Qualsafe Awards. This means that you can be rest assured that your Food Allergen Awareness Certificate provides information for best practice to make a real difference to the lives of people who suffer from food allergies or intolerances. It also helps to stay on the right side of the law! The Ofqual Register number for this course is 610/0114/8 Classroom £95.00 pp Enquire about this course Half day course This course gives learners the knowledge and understanding of food allergens and food intolerances Teaches how to minimise the risk of cross-contamination from allergenic ingredients Enquire about this courseCourse ContentsUpcoming Dates Face to Face / Classroom Courses Would you like this course? Contact us and we'll set a date. We also run short, CPD Accredited training sessions in Food Allergens and Intolerances. Enquire about this courseCourse Contents Benefits of this course: This qualification is aimed at those who are working in, or preparing to work in a food handling, food retail or food manufacturing role It provides knowledge and understanding of food allergens and intolerances Many people are allergic to foods, or have a food intolerance There is a duty in law for food handlers to ensure these people do not come to harm, either by going into anaphylactic shock and their potential death, or by making them feel really ill for a long period after consuming the food. This is an Ofqual regulated qualification, showing your due diligence and care for your customers Enquire about this course Course Contents The characteristics of food allergens, food intolerance and coeliac disease The importance of, and procedures for identifying and controlling food allergen risks How to provide accurate food allergen information Enquire about this course Our Reviews Facebook 5.0 Rating READ FACEBOOK REVIEWS "Informative and very enjoyable!" Google Reviews 5.0 Rating READ GOOGLE REVIEWS Accredited, Ofqual regulated qualification This Food Allergen Awareness training course is a nationally recognised, Ofqual regulated qualifications accredited by Qualsafe Awards. This means that you can be rest assured that your Food Allergen Awareness Certificate provides information for best practice to make a real difference to the lives of people who suffer from food allergies or intolerances. It also helps to stay on the right side of the law! The Ofqual Register number for this course is 610/0114/8

Join Lucy, The Wild Cooke, in February for a short introduction session into the beautiful world of wild foods. Even in the depth of winter we can forage edibles and I'll show you some of the best of the season in the shadows of Ben Nevis.

Come and learn about fermented foods and discover how to improve your gut health, plus bag a delicious kimchi-inspired lunch!

Good for the Soul food+journaling workshop Monday 10 July, 10-12 at The Crown, All Saints Street, Hastings Boost your mood through delicious seasonal nibbles, nutritional facts to support your emotional and physical health. We'll journal into fond food memories and learn how to make affordable dishes and ways to store and save food. We'll journal for a positive mindset to make healthy changes.  Try our enjoyable approach to wellbeing! Please book on this link https://www.newleaf-wellness.co.uk/event-details-registration/good-for-the-soul-food-journaling-workshop

The objective of this qualification the Highfield Level 2 Award in Food Safety is to prepare learners for employment in catering role, or to support a role in the workplace. Learners gaining this qualification will know that safety in catering and manufacturing is the responsibility of everyone involved in the storage, preparation, cooking service and handling of ingredients. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food, and are as follows: An introduction to food safety Microbiological hazards Contamination hazards and controls Food poisoning and its control Personal hygiene Design of premises and equipment Cleaning and disinfection Food pests and control Food safety management from purchase to service Food safety law and enforcement Revision and examination technique

In Week 2 we continue our Italian discovery deep into the heart of Italy, where the most recognised region lies, Tuscany. Here we find the famous Sangiovese grape, the leading variety that has a major part to play in all the reds from this zone such as; Chianti, Vino Nobile di Montepulciano, Brunello, and the hot-topical 'Super Tuscans.' In addition, we find Umbria with Orvieto.

Join us as we kick off our tour of Italy in the first week with a tasting of the wines of the North- Piemonte which, houses wines such as Barolo, Barberesco, Gavi and Asti with key wonderful grape varieties such as Nebbiolo, Barbera, Cortese and Dolcetto. Then we have Lombardy & Trentino Alto-Adige where there are aromatic whites and vibrant reds such as Lagrein and Teroldego.

Week 3 is the final leg of the Italian tour into the deep south of Italy and the regions of Puglia, Campania, Basilicata, and the islands such as Sicily and Sardinia.

This course covers the management of anaphylaxis and the use of auto-injectors for the initial treatment of anaphylaxis.