532 Food courses

FLOUR MORE THAN JUST SELF RAISING HOW TO USE OTHER TYPES OF FLOURS Nadja-Maurina Koerner  Mission Nutrition Teff, coconut, Tsampa, Almond Flour and amaranth flour are types of alternative flours that offer a range of benefits.  Teff flour is high in protein, iron, and fiber, making it a great addition to a healthy diet. Coconut flour is low-carb and gluten-free, making it a popular choice for those with dietary restrictions.  Amaranth flour is also high in protein and is a good source of calcium and iron. Tsampa is known for its high fibre and protein content, making it a filling and nutritious addition to meals. It also has a low glycemic index, which means it helps regulate blood sugar levels.  These and other flours can be used in a variety of dishes, from baked goods to savory meals.  In this workshop we will have tasters of food that can be made using these flours and recipes you can use at home £5 deposit for workshop which will be refunded on attendance

Join us for this exciting 3 day Introduction to Market Gardening course, with a chance to see three different approaches to vegetable growing and marketing.

https://www.facebook.com/kruathaicookeryschool/ www.kruathai.co.uk

Come and learn the magic of sourdough with internationally renowned baker & author, Emmanuel Hadjiandreou.  Emmanuel's sourdough bread has won Soil Association Organic Food Awards so be prepared to be inspired by his skill and enthusiasm.

This qualification is ideal for anyone who prepares and serves food, as it provides learners with a basic understanding of nutrition and the requirements of special diets to enable the planning and provision of well-balanced meals that will have a positive impact on health.

MUCH WENLOCK FORAGING WORKSHOPS Unleash your wild and immerse yourself in the world of foraging with The Wild Cooke. This workshop offers the perfect opportunity to learn, get inspired, and find your inner forager. WORKSHOP HIGHLIGHTS ● Foraging basics: Get an introduction to spring wildfoods, including identification, harvesting, and foraging ethics. ● Cooking and preservation techniques: explore the possibilities of utilising nature's ingredients in your meals and discuss appropriate ways to store them. ● Wild picnic lunch: feeling hungry yet? The workshop ends with a seasonal foragers picnic. Sweets and drinks, too. Yum. DATES Summer ~ 16th August ~ 10.30am - 2.30pm Autumn ~ 4th August ~ 10.30am - 2.30pm

NLP, Neuro Linguistic Programming plus Hypnosis and Time Based Techniques Training - in an amazing nature reserve Cape Town

RSPH level 2 Identifying and Controlling Food Allergy Risks Training Course Do you need an allergy trainer to come to your food business and teach your staff face to face about food and drink allergens, their dangers and how to control them? Our allergy trainer can come to your business and deliver this course at your business premises. Although we are based in London, we are happy to travel and deliver this course at your business location. (Trainer travel fees may be applicable depending on your location). Staff will receive interactive training and coaching on allergens and intolerances with an experienced trainer. We can also tweak the training to include issues you would like to cover. See our website for more details. Special offer for on-site allergy training. £250 plus £20pp includes RSPH exam fees (usually £350 plus £30pp) This course is suitable for any catering business such as restaurants, pubs, hotels, cafes, catering companies, cooks, self employed, artisans, event caterers and more. This course is also important for staff who are Front of House, who take customer orders and relay the orders to cooks and chefs and other people who are preparing food for customers who have allergies and or intolerances. This is a short one day training course, typically 9am-3pm. Topics covered include- Allergens, Allergen Identification, Cross contact, Cross Contamination, Allergic Reactions, Food Intolerances, Coeliac, Anaphylaxis, Natasha's Law, UK Food Safety Regulations, Allergy Controls, Substituting ingredients, Customer Communication and what to do in an Emergency. Contact us to book training.

This Highfield accredited course is the answer to managing food allergens in hospitality and catering. You, and your staff members, will learn about food allergies, intolerances, coeliac disease, and other diet affected conditions. Helping you to identify the top 14 allergens, which must be declared when they are ingredients in your dishes, by their various forms and names. Giving an understanding of how to meet compliance with the law surrounding food allergen information for your customers. You will be able to produce your own allergen policy specific to your business.

The best Thai red curry - A national dish of Thailand. Executive Thai chef Rujira Herd will reveal the culinary trade secrets she uses for her top-flight clients. Various Thai herbs such as Kra-Chaai, baby bunch aubergine and many more are used to create superior red curry. Learn how to make professional curry paste, blending techniques and a proper ‘chilli fish sauce’ accompaniment dish. Learn how to form noodles to create a perfect Thai lunch. Private tutiion:  You can come at any time, by appointment. Provide 3-4 dates you are availabe, we will coose 1. You can come with friends/family as a group lesson and can eat all food at the School. You will learn new skills/blending techniques not existing skills you already have. For new learners, no problem it's our job to make you achieve success once you have paid for. More info: Please visit www.kruathai.co.uk  Terms:  Payment will be made prior to the class. Free cancellation at least 10 days in advance or £100 will be charged to cover parts of our expenses, staff and fresh/ imported ingredients cost.  After completing the class, you will taste the food and take the rest home to share with famlly/friends. If your own group lesson: Everyone will help each other to cook. After completing the class, you will enjoy the meal you cooked at the School's dining room.