Food courses - Cademy

italian language & culture

England

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.

p & k training services & event cover

King’s Lynn,

P & K Training Services has been based in King’s Lynn, Norfolk since 1998. We run a variety of scheduled training courses at our Riverside Business Centre but can arrange on-site training anywhere in the Eastern region. We have the expertise to tailor courses for all types of businesses and private individuals. Whether you are a beginner, need to update first aid skills, or require advanced skills and medical gases training for the workplace – we have a course to suit everyone. Angela Pilkington – Managing Director / First Aid Trainer Angela PilkingtonAngela has been involved with first aid since the 1970’s when she trained in First Aid at Work and became a member of the British Red Cross Society. She gained the IHCD (Pearson) BTec Level 3 Ambulance Crew Award and has for more than 3 decades, carried out ambulance work for the Society and also worked for an independent ambulance company – mainly covering motorsports at Snetterton race circuit. She is also experienced in covering other sports events – rugby, football, horse jumping; public fetes, concerts, and NHS patient transfers. For several years during the 80’s Angela was a volunteer manager for the Red Cross Therapeutic Care Service, responsible for a team of volunteers working in hospitals and centres across the region, fitting this in with her other work. For 3 years Angela worked as a school nurse at a large senior school in Norwich, during this time she was invited to become a part-time First Aid and Child Carers Tutor at City College Norwich. During her time there gaining qualifications in management, marketing and a degree in education. Angela then became full-time Commercial Training Manager for Norfolk, Cambridgeshire and Essex Red Cross. As well as organising a big team of Trainers part of her role was acting as an NVQ Internal Verifier and training Trainers. Along her varied career path she has built up a wealth of knowledge and expertise which reflects in the training courses and level of event cover P & K Training Services can offer. Qualifications: BA in Post Compulsory Education Post Graduate Certificate in Education Post Graduate Certificate in Management Further and Adult Education Teachers Certificate NVQ Assessor and Internal Verifier IHCD ambulance Qualification CIEH Advanced Food Hygiene, Health and Safety, Manual Handling, COSHH, Conflict Resolution & Personal Safety City & Guilds Hairdressing Health and Safety for the Hair and Beauty Trade Diploma in Remedial Camouflage

the bertinet kitchen

4.8(40)

Bath

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.

international academy of chinese culinary arts

London

Founded in 2019, The International Academy of Chinese Culinary Arts provides expertise and insight on good practice, education, and development issues within the Chinese food related industry in the UK. Its International Chefs Academy offers International Programmes, Professional Programmes, and Continuing Professional Development Programmes aiming to nurture intellectual and professional competencies of our learners to meet the industry's demand for a new generation of chefs with multi-culinary and management skills, as well as professional mindset and work attitude. IACCA also provides bespoke professional consultancy services to businesses and educational resources to training providers, who are wishing to deliver professional chefs’ or hospitality management programmes within Chinese Culinary Arts IACCA CULTURE Vision: To be the Global Leader of Chinese Culinary Arts education and development. Mission: We set and maintain professional standards for Chinese culinary practitioners and driving positive change in Chinese food related industry Core Values Creating experiences driven by quality and authenticity is at the centre of all we do Committed to our people by developing their competences and capacity We grow our business sustainably and profitably We continue to improve through innovation and technology We contribute back to our communities IACCA TIMELINE 2016 A group of 5 experienced practitioners in the UK’s vocational related education sector founded PAM Education Consultancy Services Ltd. As an independent education solution provider with the main objective of bridging the gap between vocational education and industry development and employability skills. Pam Education ensures that learners are not only vocationally competent but employment ready. PAM Education officially established its strategic partnership with Tianjin Economics and Trade School (then the Tianjin No. 2 School of Commerce & Tianjin School of Cuisine) to bring authentic Chinese culinary arts training and education onto the global stage. 2017 The partnership has successfully obtained funding from Tianjin Municipal Education Commission under the Lu Ban Workshop Project to establish education and training centre in the UK for Chinese Culinary Arts, to develop fully regulated qualifications and the associated learning resources in English. In May, the first Lu Ban Workshop in Europe was opened at Chichester College (CC). Officials from the Tianjin Education Commission, Senior management from PAM, TES, and CC were participated in the opening ceremony. 2018 In April, the first and only UK fully regulated Level 3 Diploma in Chinese Culinary was approved by PAM Education’s awarding Body - Qualifi and appeared on the Regulated Qualification Framework. In October, PAM Education offered 10 scholarships to prototype the L3 Diploma course with Chichester College Group. Most learners reported to have benefited from the course professionally. 2019 In Early January, PAM-TES collaboration continued to flourish. Witnessed by the senior management team of the Tianjin Food Group, PAM Education and TES signed a MoU to develop a restaurant and international training centre at the iconic building of Cains Brewery in the heart of Liverpool’s vibrant Baltic Triangle. On 31st January, PAM sponsored Chinese Culinary Arts students were given the opportunity of a lifetime when they cooked for Number 10 Downing Street and the Rt Hon Theresa May at the 2019 Chinese New Year Reception. With 150 people attending the event, the students excelled in cooking a variety of canapés alongside four prestigious Chinese master chefs, flown in to help prepare for the event. In February, built on the success, PAM created IACCA, aspired to be the global leader of high quality and authentic Chinese Culinary Arts education and development. In July, the Level 2 Certificate in Chinese Culinary Art was approved In October, the Level 4 Diploma in Chinese Culinary Management was approved In November, Lu Ban Restaurant and Training Centre Liverpool was launched, which have not only brought premium Chinese cuisine and dining experience to Liverpool but also provide the state of art learning venue and work placement opportunities to Chinese culinary lovers. BBC North West and the BBC the One Show have reported on the ground-breaking Chinese cuisine experience that the Lu Ban academy and the IACCA training centre offers. 2020 In January, IACCA was named finalists in the Education Link Awards at the Department for International Trade, North West England Greater China Awards Ceremony. In July, IACCA initiated the Master Chef Programme together with TES. In August, IACCA launched its first two programmes of study to the International market.

cook stars, kids cooking. hull east and holderness

My degree is in Psychology and Sociology but I have always had an interest in learning about food, cooking and sharing my knowledge and skills. I worked in the hospitality industry as a waitress for many years from part time while going through my education to full time as restaurant supervisor and back to being a waitress while starting out in my teaching career. After graduating I moved to Romania for a short time doing charity work in Gypsy villages particularly working with the children within the communities and helping to feed the villagers by making soup twice a week with one of the heads of the village and distributing it to villagers in need.

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

North Yorks

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

5.0(16)

Hillend

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..

2850 Educators providing Food courses

wild seasoning kitchen

Sevenoaks

om is where the heart is

Huddersfield