2838 Educators providing Courses delivered Online

italian language & culture

My name is Carmela, I am Italian and I hold a full English teaching qualification in Post Compulsory Education and Training (Cert.Ed.)and a Qualified Teaching and Learning Status (QTLS).I also have a BA degree in Post Compulsory Education and Training from Warwick University. I have been teaching Italian for over ten years privately and for colleges. I have taught Italian at the Brasshouse language centre in Birmingham, at North Warwickshire & Hinckley College and South Staffordshire College as well as delivering training for companies such as EXD Ltd. in Coventry, Arlani in Burton, Redrock in Birmingham and for private groups, reaching areas in the West Midlands, from Birmingham to Coventry, Warwick to Lichfield and Solihull. ITALIAN LANGUAGE CULTURE AND COOKING WORKSHOPS- ABOUT ME I grew up in a small village in a traditional Neapolitan family where we prepared local and classical Italian dishes, growing and preserving most of the food we ate. Preparing pasta or gnocchi for our Sunday lunch was a family get together event! We all helped and learned how to make things in a traditional way. During the major festivities such as Christmas and Easter the food preparation took weeks and families and friends exchanged their creations: Struffoli, Panettone and Pandoro at Christmas; Pastiera, Tortano or Casatiello at Easter; for Carnival we made Chiacchiere, and for father’s days Zeppole. There were times when we all went to zia’s house to cook pizza and bread in her stone oven… every occasion was special and gave us an excuse to prepare a traditional dish. Therefore, my love for the food and food preparation grew thanks to the area I was born and my family’s customs. When later I travelled as a student, I exchanged recipes with other people and grandmas from Sicily, Puglia and Tuscany. Therefore, the Italian cooking workshop is an opportunity for me to share with you, in my kitchen, what I have learned, and recreate together an authentic Italian experience.

om is where the heart is

Coffee|Brunch|Om Is Where The Heart Is Yoga|Bar|Huddersfield A quirky new Coffee Bar & Yoga Studio in the heart of the Colne Valley, Huddersfield. daytime food, night time drinks, & an extensive timetable of yoga classes.

food training scotland

productivity and quality institute

To qualify companies, organizations and entities seeking to establish and implement quality, environmental, health and safety, energy, and information security management systems as well as organizational excellence. The Institute undertakes productivity improvement projects, and manages downsizing and privatizing initiatives with all underlying issues. The Productivity and Quality Institute pre-qualification in this domain contains a long list of companies both in Egypt and in the Arab world working in various sectors of manufacturing, Oil and Gas and service industries. We assist our clients to achieve and maintain certification of their management systems to international standards such as ISO 9001, ISO 14001, ISO 45001 and ISO 50001. Clients choose us for our expertise, practical experience and common-sense approach.

intellelearn

We are Intellelearn, the best online courses with internationally recognised accreditation, and we’re passionate about learning and development and using state-of-the-art techniques to entertain as well as educate our learners. We have 1,500+ 5 star reviews on  Yotpo Why Intellelearn Offers The Best Online Courses With Certification? We are a team of people who are undoubtedly passionate about creating awesome learning experiences that educate and entertain learners. Our approach to producing courses which are rich in the latest e-learn technology plus excellent content from our specialists has resulted in our learners achieving pass rates of 99% and higher! So, whether you are looking for a new skill to launch your career or simply refreshing existing knowledge, we offer the best online courses with internationally recognised accreditation that are proven to produce the results for you.  Have we mentioned our 5 Star Rating on Yotpo…. Learning Does Not Need To Be Boring All Intellelearn courses are fully accredited by leading bodies: IOSH; CPD; RoSPA; and iirsm. Our courses have been rated Excellent so you know you are buying a quality learning course. You can instantly download and print a fully accredited certificate as soon as you have successfully completed your course. Learning does not need to be boring! We make learning experiences that are cool and engaging. We also understand our learners will constantly be battered by time pressures. So all Intellelearn courses are built with ‘stop-start’ technology and in ‘bite sized’ modules so you can learn at your pace and on whatever device you want. What We Do… We focus on the sectors where we have real experts who can provide excellent content. Our course and programme models combined with this content provides real learning experiences. We understand that content is not enough to trigger learning. There are far too many online training companies that simply put masses of text and add a ‘next’ button at the bottom! This does not deliver real learning. At Intellelearn, we combine content, interactivity, gamification and technology into an experience that guarantees real learning. And we make it cool! Our courses are designed so the learner can learn at their own pace using whatever device they want. Learning is no longer confined to the classroom in a rigid 6-8 hour ‘bore-fest’! Intellelearn courses are designed to be broken down into whatever bite sized chunk the learner wants and wherever they want whether it’s sitting in a park, on a train or in the office. You choose!

wilmslow high school

Young people only get one chance at education; therefore, at Wilmslow High School we are committed to the pursuit of excellence for every student, every day. We do this through our dedication to learning, by being guided by values and in striving to serve.

charis- the training company

Meeting the requirements of customers and stakeholders is the primary goal of organisations. There is a science to achieving this goal consistently and with distinction. This is the basis for the field of quality management. We deliver a number of courses to help organisations and individual employees develop, maintain and improve the quality management systems of any organisation.

the bertinet kitchen

Originally from Brittany in north-west France, Richard trained as a baker from the age of 14. After moving to the UK in the late 1980s, he started cooking. His catering background included time as pastry chef at the Chewton Glen Hotel and as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton, where he was awarded the Egon Ronay, Pub of the Year, and the American Express Magazine, UK Pub of the Year. In 1996, a position as operations director with the Novelli Group of restaurants brought him to London where, in 1998, he started advising small food-related businesses. And in 2000, he set up the Dough Co, his consultancy business. From here, he divided his time between consultancy work advising on the development of new products for several supermarket chains, teaching and writing.

amelia's kitchen - cookery courses and accommodation in the yorkshire dales

We are Ed and Amelia. After many years in Oxford, first studying (both of us), then working in archaeology labs (Ed), and running a fun and fabulous pop-up cookery school with the equally fun and fabulous Sophie Grigson (Amelia), we decided the time had come for a new adventure. So here we are. For Ed, it is more of a return to his roots, having grown up on a farm near Kirkby Lonsdale. For me (well, it is Amelia’s kitchen – I think you might guess that it is Amelia who does the social media!), it is a chance to put down some new roots, and thus far, I love it. So who are we? Ed is a chemist by academic background, a farmer by family background, and a curious mind and problem solver by nature. He now works for B4RN, mapping the route for super-fast broadband for the rural North. My history lies in the food, wine, and literature of Italy (specifically Renaissance five-act comedy and the food of Garfagnana, where I also make wine!). My formal food training was a Cordon Bleu diploma at Tante Marie, followed by a couple of years of restaurant work. To complement my food training (and because, let’s face it, I’m a learning addict) I also completed my WSET wine diploma. The highlight of the course was winning a prize for one exam, which involved being taken to Vinitaly in Verona by the lovely people at Liberty Wine. I was already hooked on Italian wine, but that just reinforced the habit!

edinburgh forage & eat

Melt two thirds of the butter over medium heat, add flour and stir until combined, and continue to stir and cook for a few minutes. Add half a litre of hot stock (I usually use hot water and chicken or vegetable stock cube) little by little, stirring well after each addition to make surer the water is blended thoroughly into the butter and flour mixture , this way avoiding lumps. However, since this is a smooth, blended soup, if you do end up with lumps don’t panic, they will be gone by the end. Cook the soup for a few minutes while washing and chopping your ramson leaves. Add them to the soup, allow to simmer briefly (just a minute; colour and flavour are best when the leaves are barely cooked). Take the pot off the heat and puree the soup until smooth and velvety (it’s easiest with a submersion blender, but a food processor is fine too). Add cream, the rest of the hot stock and the remaining cold butter and salt and pepper to taste, and blend until frothy. This is a light and foamy soup showcasing the delicate spring time flavour of young wild garlic. Pour immediately into cappuccino cups and decorate with drawings in the pale green foam, a sprinkling of gutweed powder, and a few wild garlic flowers if desired. Serve the soup with a savoury biscuit or crouton for a cute and tasty touch..