ISVR Advanced Course in Noise Control 2017
Early Bird - Advanced Course only (6-8 September), non-residential
Early Bird - Advanced Course only (6-8 September), residential
Early Bird Refresher Course + Advanced Course (6-8 September), - Residential
Early Bird- Refresher Course and Advanced Course (4-8 September), non- residential
Early Bird - Advanced Course only (6-8 September), non-residential – Optional extras
Early Bird - Advanced Course only (6-8 September), residential – Optional extras
Early Bird Refresher Course + Advanced Course (6-8 September), - Residential – Optional extras
Early Bird- Refresher Course and Advanced Course (4-8 September), non- residential – Optional extras
The Advanced Course in Aeroacoustics provides an introduction to the phenomena involved in the prediction and control of flow generated by noise, with an emphasis on the physics and modelling that underpin predictive acoustic analysis.
This course is suitable for anyone working in areas where flow noise is a major issue. The course would benefit both consultants and researchers in aeroacoustics with any level of experience. A degree-level qualification in a physical science or engineering is desirable, though not absolutely necessary.
Our residential option includes accommodation in a university hall of residence (all-inclusive), Sunday-Thursday inclusive (full five-day course) or Tuesday-Thursday inclusive (three-day Advanced Course only).
Both fees include course literature for your chosen stream and an external course dinner on Thursday evening - please indicate at the time of booking that you are planning to attend the external course dinner.
Menu for evening meal _ please select your option when booking.
Zuppa Del Giorno (V)
Chefs Fresh Soup Of The Day With Home Baked Ciabatta Bread
Fontina Fritta (V)
Deep Fried Italian Fontina Cheese, On Leaves With Onion Marmalade
Pate Di Pollo
Chefs Smooth Chicken Liver Pate With Chutney And Toasts
Deep Fried Whitebait On Leaves With Garlic Mayonnaise
Baked Field Mushroom, Stuffed With Sun Dried Tomatoes & Goats Cheese With A Pancetta Crust.
Filetto Di Eglefino
Fresh Haddock Fillet With Sun Dried Tomatoes & Caper Crust. Creamed Mash Potato, Fresh Parsley Sauce
Tender Pork Fillet With Sage, Wrapped In Parma Ham. Served Dauphinoise Potato, Green Beans
& Sage Butter
Bistecca All Griglia
Aged Rump Steak (Cooked To Medium Only) Hand Cut Chips. Mushroom And Grilled Tomato,
Wild Mushroom Sauce
Involtini Di Pollo
Chicken Roulade Stuffed With Mushrooms And Italian Fontina Cheese. Creamed Mash Potato, Chefs
Vegetables, Pesto Sauce
Peperoni Ripieni (V)
Whole Pepper Stuffed With Roasted Vegetables Risotto, Goats Cheese Crust, Mixed Salad
Mousse Al Marquise
Chefs Rich Chocolate Mousse
Gelato E Sorbetto
Choice Of Mixed Ice Cream Or Fresh Sorbets
Ennio’s Classic Tiramisu
Our Famous Home Made Italian Dessert
Formaggi Con Biscotti
Italian And English Cheese. With Onion Marmalade, Walnuts, Celery And Biscuits