1939 Educators providing TC courses

universitć¤t leoben

Our university stands for the excellent education of our students in all bachelor's and master's programs as well as for excellence in science and research in the three areas of competence Advanced Resources, Smart Materials and Sustainable Processing.

hopscotch under fives

Established originally as a Drop in for local children run by local mothers the nursery grew from this into the setting that we have today, incorporating 3 classrooms alongside a dedicated Drop in which runs daily. The nursery is a registered charity and a not for profit organization. The nursery is run by a dedicated team of managers with Trustees and directors that are made up of parents from the nursery. This system allows all parents to get involved in the running of their child’s nursery both on the ground level and in the management side. The nursery is run by Vivien Moxam & Manisha Gorsia who have both been at the nursery well over 15 years, we are local to the Queens Park area and have worked closely with the community. Manisha Gorsia has been the manager for over 13 years and is passionate about the nursery, the children and is always looking at opportunities to build and develop the team and the practices at Hopscotch, Manisha wants all children to leave the nursery with confidence and the skills to go onto school. Manisha runs the team of 20 staff overseeing them on a daily basis with the help of her deputy and room leaders. Vivien Moxam joined the team over 15 years ago while her own children were attending the nursery & has since come on board as a Company Director. Manisha and Vivien work closely together to ensure the smooth running of Hopscotch, with Manisha being child facing & Vivien’s role is to over see the business aspect of the business.

scotch whisky experience

Spend a day “immersed” in the world of Scotch whisky with our whisky course, and gain the Certificate of Expertise recognised by the Scotch whisky industry.

mitchell searle racing

ptc - london fitness

the koji kitchen

I generally describe it as a sort of starter for different foods, similar to a sourdough starter or a kombucha SCOBY. The underlying biological processes are very different. Koji is a type of edible mold called aspergillus oryzae. There are other members of the aspergillus family that are also used in similar ways all over Asia. Koji is specifically Japanese and has been used there for well over 1500 years. Molds have been used in fermentation to provide complexity and depth in all sorts foods, from brie to salami. At the heart of it, like any fermentation, the microbes and enzymes break down some of the molecules in the starting ingredients into their constituent parts.

brixton people's kitchen

we've built a kitchen on a bycycle, run several community pop ups and a elder peoples cafe. We're now situated in Vauxhall after not being able to secure a place in Brixton due to the high rents. Partnered with Be Enriched, we work with the local community in SE11 and Lambeth and support people across South London with our profits, ensuring as many people as possible have access to a good meal and decent conversation

freightcare ( glasgow ) ltd

the watford utc

The Watford UTC has an unconventional approach to education. We believe that a school is a place where our students are empowered to attain their dreams, a place where they are inspired to attend. We offer a dynamic and diverse range of courses above the norm, which drives our students towards their future career path and an understanding of the real world. This is delivered in an environment where a student feels a unique sense of belonging, where individuality is accepted and encouraged. Where they are treated with respect and naturally feel accountable.

busy bees patchwork

Textile studio based in Newport (South Wales), stocking a wide range of fabrics, patterns, notions and accessories. We host regular workshops in store.