Training catalog Allour training courses can be organized in-house. Don't hesitate to contact us! DOWNLOAD THE PDF VERSION OF THE CATALOG HERE.The CTCPA is Qualiopi certified for its training courses. Other resource: How to find your OPCO? TRAINING DEPARTMENT Contact uscontact.formation@ctcpa.org - 01 53 91 44 01 REFERENTE HANDICAP CHRISTINE DECANIS Christine is the national training manager and training coordinator for the South-East region.Contact her with your requests: cdecanis@ctcpa.org ALEXANDRE DUPUIS Alexandre is the training coordinator for the North-East and Ile-de-France regions.Contact him for your requests: adupuis@ctcpa.org CATHERINE STRIDE Catherine is the training coordinator for the Western region. Contact her for your requests: csstride@ctcpa.org MARIE-PIERRE LABAU Marie-Pierre is the training coordinator for the South West region. Contact her for your requests: mplabau@ctcpa.org Upcoming trainings CYCLES AND CAREER PATHS remote PACKAGING - PACKAGING ENVIRONMENT - SUSTAINABLE DEVELOPMENT THE CQP MANAGEMENT - SKILLS MANAGEMENT MICROBIOLOGY REGULATION FOOD SAFETY TPE PME OCAPIAT (100% FINANCED IF ELIGIBLE) THERMAL TREATMENTS PRODUCT PROCESSING ARCHIVES content page content page About the ctcpa content page content page Mission of general interest content page content page Contact News Agenda CYCLES AND CAREER PATHS Training - Cycle microbiologie alimentaire : de la base jusqu'à la maîtrise des produits appertisés (Avignon) Training - Develop pasteurization to diversify your business Training - Developing a cookie production business (Nantes & Beauvais) Training - The basics of working in food production Training - Canning and sterilization technology Training - 4th range fruit and vegetable technology Certification course - Running a canning business (Auch, Occitanie) Certification course - Running a canning business (Avignon, PACA) Certification course - Running a canning business (Beauvais) Certification course - Running a canning business (Dijon) Certification course - Running a canning business (Ludon-Médoc, Nouvelle Aquitaine) Certification course - Running a canning business (Mont-de-Marsan, Landes) Certification course - Running a canning business (Nantes, Pays de la Loire) Online training - Food microbiology cycle: from the basics to mastering sterilized products PACKAGING - PACKAGING Blended learning - AGEC Law / 3R Decree: Reduce the environmental impact of your packaging Training - Crimping and capping control (Auch) Training - Crimping and capping control (Avignon) Training - Crimping and capping control (Beauvais) Training - Crimping and capping control (Nantes) Training - Technical criteria for choosing food packaging Training - Developing heat treatment schedules for continuous bulk products Training - Plastic materials and regulations: food contact Training - Crimp adjustment and control ENVIRONMENT - SUSTAINABLE DEVELOPMENT Blended learning - AGEC Law / 3R Decree: Reduce the environmental impact of your packaging Training - Reducing food waste in the food industry Training - Introduction to the CSR approach Training - Optimizing water resource management: from diagnosis to action plan Online training - Eco-design your food products and packaging using the Life Cycle Assessment method THE CQP Training - Leading a team at work Training - Applying QHSE rules at work MANAGEMENT - SKILLS MANAGEMENT Training - Leading a team at work Training - How to audit my suppliers (Amiens) Training - How to audit my suppliers (Auch) Training - How to audit my suppliers (Avignon) Training - Communicating and managing in a transversal function Training - Becoming an in-house trainer Training - Introduction to the CSR approach Training - Proximity management level 1 Training - Industrial performance tools for small and medium-sized businesses Training - Making a success of the professional interview Training - Succeed in your integration process: being a tutor in the company MICROBIOLOGY Training - ATP-Métrie: how to use it and interpret the results? Training - Cycle microbiologie alimentaire : de la base jusqu'à la maîtrise des produits appertisés (Avignon) Training - Microbiological shelf life of foods Training - Microbiology of acidic and/or low-Aw products Training - Microbiology of fermented plant products Training - Microscopic observations of vegetative and spore-forming microorganisms for stability testing (Avignon) Training - Food microbiology practical work Blended learning course - Verifying disinfection: from sampling to interpretation Online training - Discover food microbiology! Online training - Sporulated bacteria in the food industry Online training - Good laboratory practice Online training - Food microbiology cycle: from the basics to mastering sterilized products Online training - Strain library management and microbial identification Online training - Enterohaemorrhagic Escherichia Coli (EHEC) risk management in the food industry Online training - Legionella risk management in the food industry Online training - Salmonella risk management in the food industry Online training - Yeasts and molds in the food industry Online training - Microbiology: mastering the basics and deepening Online training - Microbiology of sterilized products Online training - Microbiology of fresh and frozen products: focus on listeria monocytogenes Online training - Microbiology of dairy products Online training - Microbiology of pasteurized products REGULATION CQP - Qualified Industrial Cleaning Worker Training - Hygienic design of food processing equipment: how to meet the requirements of quality standards (Nantes) Training - Determining nutritional values, independently, in application of the INCO regulation Training - Microwave processing Training - Plastic materials and regulations: food contact Training - Make your labels INCO-compliant and re-appropriate the rules of labelling Online training - Determine nutritional values independently in compliance with the INCO regulation Online training - Bringing your labels into line with INCO and re-appropriating the rules of labelling FOOD SAFETY CQP - Qualified Industrial Cleaning Worker Training - Internal auditor (Pays de la Loire) Training - Good hygiene practices for maintenance teams ( Avignon) Training - BRC Food v9: requirements and new features Training - BRC Institute of Packaging v6: requirements and application Training - Crisis communication Training - Hygienic design of equipment (Nantes) Training - Hygienic design of food processing equipment: how to meet the requirements of quality standards (Nantes) Training - Metrological control of prepackaged goods Training - EHEDG expert on hygienic design (Avignon) Training - Food defense: control your company's vulnerability (Avignon) Training - Food defense: control your company's vulnerability (Nantes) Training - Food defense: control the vulnerability of your company (Paris) Training - Food safety culture (Avignon) Training - Initial training for cleaning teams (Nantes) Training - Allergen management (Avignon) Training - Allergen management (Nantes) Training - Allergen management (Occitanie) Training - HACCP: implementation and updates (Amiens) Training - HACCP: implementation and updates (Auch) Training - HACCP : implementation and updates (Avignon) Training - HACCP: implementation and updates (Nantes) Training - HACCP: implementation and updates (Paris) Training - HACCP : Advanced level (Avignon) Training - Hygiene and first level maintenance (Avignon) Training - Microwave processing Training - Fighting against food fraud (Nantes) Training - Fighting against food fraud (Paris) Training - Control of foreign bodies (Avignon) Training - Control of foreign bodies (Nantes) Training - Mastering cleaning and disinfection in the food industry (Nantes) Training - Plastic materials and regulations: food contact Training - Metrology applied to the food industry Training - Setting up a sanitary control plan (Auvergnes Rhône-Alpes) Training - Setting up a sanitary control plan (Occitanie) Training - Prevention and management of alerts and crises Online training - Internal auditor Online training - Food defense: control your company's vulnerability Online training - Food safety culture Online training - FSSC 22000 Version 6: What has changed? Online training - Allergen management Online training - HACCP: implementation and updates Online training - IFS FOOD from Version 7 to Version 8: the changes Online training - IFS FOOD Version 8: Requirements and applications Online training - ISO 22000 Online training - Fighting food fraud Online training - Foreign body control TPE PME OCAPIAT (100% FINANCED IF ELIGIBLE) Training - Internal auditor (Pays de la Loire) Training - Dry cured meats (Occitanie) Training - Operating an autoclave in the food industry (Occitanie) Training - Operating an autoclave in the food industry (Pays de la Loire) Training - Allergen management (Occitanie) Training - Setting up a sanitary control plan (Auvergnes Rhône-Alpes) Training - Setting up a sanitary control plan (Occitanie) Training - Optimizing water resource management: from diagnosis to action plan Online training - Optimizing cleaning in dairy and food processing (FOAD) THERMAL TREATMENTS Training - Operating an autoclave in the food industry (AVIGNON) Training - Operating an autoclave in the food industry (BEAUVAIS) Training - Operating an autoclave in the food industry (NANTES) Training - Operating an autoclave in the food industry (Occitanie) Training - Operating an autoclave in the food industry (Pays de la Loire) Training - Vacuum cooking and pasteurization in flexible packaging (Beauvais) Training - Vacuum cooking and pasteurization in flexible packaging (Nantes) Training - Develop pasteurization to diversify your business Training - Developing heat treatment schedules for continuous bulk products Training - Mastering freezing (Nantes) Training - Development of batch heat treatment scales (Avignon) Training - Fine-tuning batch heat treatment schedules (Beauvais) Training - Development of batch heat treatment scales (Nantes) Training - Preservation methods for food products (Avignon) Training - Sterilization in flexible packaging (Avignon) Training - High pressure treatment Training - Ozone treatment (Beauvais) BPCS Training - Better Process Control School (in French) Retraining for autoclave operation (AVIGNON) PRODUCT PROCESSING Training - Thickening and texturing agents (Nantes) Training - Preserving cereal products and determining Best Before dates Training - Jam making (Avignon) Training - Jam-making (Beauvais) Training - Jam making (Nantes) Training - Foie gras: mastering the raw material, whole foie gras, block foie gras (Auch) Training - Formulation and appertization of ready-made meals (Auch) Training - Formulation and appertization of ready-made meals (Nantes) Training - Formulation and production of hot or cold soups (Auch) Training - Formulation and manufacturing of hot or cold soups (Avignon) Training - Formulation and production of hot or cold soups (Beauvais) Training - Formulation and manufacture of hot or cold soups (Nantes) Training - Formulation and pasteurization of ready-made meals (Avignon) Training - Formulation and pasteurization of ready-made meals (Nantes) Training - Formulation and production of cookies and cakes Training - Lactofermentation: key points in the production of fermented vegetables (Dijon, Beauvais, Avignon) Training - Optimization of the formulation and nutritional constraints Training - Fruit processing (Auch) Training - Fruit processing (Avignon) Training - Fruit processing (Nantes) Training - Processing fruit into juice or nectar Training - Working with meat products: fine pastas, mousses, pâtés, cooked hams (Auch & Dijon) Training - Making the most of plant proteins for a treat from aperitif to dessert (Dijon)