2840 Educators providing Courses

mtl services

I am Michael Leonard, the owner of MTL Services. First, I would like to thank the food industry and all the people and companies I have been honored to work with throughout my career since 1986. I could not have been more blessed than to be part of this great industry. I graduated with a degree in Mechanical Engineering at NC State University in 1981, I spent the first eight years in engineering & project management. I entered the food industry & sales in 1986 with Square Food Processing Machinery, used urshel slicer [https://mtlservices.net/slicers/], introducing the Belt Grill to the U.S. market until joining Frigoscandia (JBT Food Tech) in 1989 for 8 ½ years. In 1997 I assisted in building a small spiral company, Freezing Systems, that later became RMF Freezers.

wild seasoning kitchen

WSKitchen Asian Inspired Food, Locally Sourced & Expertly Crafted for Social dining, fine food tasting menus, home dining, cookery school & street food events

the food and environment research agency

Fera has the scientific and regulatory expertise to provide consultancy services to help you with every step of the regulatory framework process. Our experience derives from working in government, industry, contract research organisations and in regulatory consultancies. We have well-established working relationships with many competent authorities, which means we can support you to achieve product registrations effectively and efficiently. Chemical Services Terrestrial Ecotoxicology Fera offers a wide range of standardised laboratory studies, aged residue tests as well as more complex higher tier studies under extended laboratory, glasshouse, semi-field and field conditions with standard or bespoke designs. Environmental Fate By understanding how chemical products are transformed, distributed and taken up by organisms in the natural environment, we can provide the data required for environmental risk assessments – ensuring you meet all regulatory requirements in the development of safe plant-protection and veterinary products. Aquatic Ecotoxicology Work with a partner with more than 20 years of experience in a wide range of study types on water quality and aquatic life. Accessing our new state-of-the-art facilities, purpose-built, high spec aquatic facility. Endocrine Disrupting Screening Recent updates to the EU regulations for biocide products (2017/2100) and plant protection products (2018/605) now require products to be labelled as endocrine disruptors, if they have a demonstrated adverse effect in an individual or its offspring which is a consequence of an endocrine mode of action. Plant Metabolism Fera offers a comprehensive range of dietary exposure testing services that includes primary plant metabolism and rotational crop studies, performed in dedicated environmentally controlled facilities.

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.

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.

food training scotland

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.

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.

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!

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.