OUR FOOD PRODUCTION COURSES
Manufacturing food requires the skills and know-how of each individual, combined with the best technology. It also requires strict compliance with the rules of hygiene, quality and safety. Kneading, cooking, cutting, packing in trays, preparing, adjusting, controlling, diagnosing, coordinating, cleaning, leading a team, steering, organizing, managing, ... are actions that, when carried out as a team, allow the manufacture and packaging of products as well as the development of individual and collective performance. Consult our training catalog!
What production training and for whom?
We offer training dedicated to production in :
- Product processing
- Thermal and athermal treatments
- Packaging and wrapping.
The specialties taught are vast:
- Fresh, pasteurized, sterilized, dry, frozen products...
- Fruits and vegetables, meats, ready-made meals, delicatessen, cookies and pastries, seafood products, drinks.
- Ingredients, jams, sauces, soups, foie gras, equipment,
- Processes, Engineering, Packaging, contact materials and packaging.
Our training courses are intended for everyone: beginners, technicians, engineers and managers.
Our training offer evolves every year according to the current agri-food news but also to the evolution of regulations, technical developments and research.
We also take into account the feedback from our trainees to improve our training courses, always with a view to continuous improvement.
How do the food production courses work?
All the training courses offered in inter-company are available in intra-company. Some of these trainings are certifying.
Our training courses are given on all our sites, everywhere in France: Paris, Nantes, Amiens, Auch, Avignon, Mont-de-Marsan, Montpellier, Bourg-en-Bresse... and also at a distance!
Training courses financed
by OCAPIAT
Some of our training courses can be labeled and financed through OCAPIAT schemes. This is the case for the following courses OCAPIAT VSE/SME catalogConsult our training catalog. Registration and complete programs are available via the webcatalogue platform.
relationship training
01
Jan01
JanHigh-Pressure Treatment: Principles, Applications, Regulations, and Prospects
1 day
Training on high pressure treatment: principles, applications, regulations and perspectives proposed by the CTCPA
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Jan01
JanMeat product processing: cooked deli meats, thin-sliced meats, mousses, pâtés, cooked hams
1 day
Learn how to formulate and process cooked meat products and master the techniques for creating stable emulsions.
Read more01
Jan01
JanFormulation and Preparation of Pasteurized Ready-to-Eat Meals
1 day
The CTCPA offers training and preparation of pasteurized ready meals in Avignon and Nantes! This course can also be held in Beauvais. A comprehensive course on the preparation of pasteurized ready-made meals, covering product formulation, the technological aspects of heat treatment, packaging issues and the [...].
Read more01
Jan01
JanEstablish a business producing fresh or dried pasta
1 day
Want to master the pasta-making process? Find out how to develop a pasta production business with the CTCPA!
Read more01
Jan01
JanFormulation of Sauces Using Texturizing Agents
1 day
Learn how to formulate stable sauces and master the use of texturizing agents and processes to successfully scale them up for industrial production.
Read more01
Jan01
JanThe Principles of Deep-Freezing
1 day
Master the principles and best practices of deep-freezing to ensure the quality of your products and prevent manufacturing incidents.
Read more01
Jan01
JanThickeners and texturizing agents
1 day
Thickening and texturizing agents: a complete formation around starches, hydrocolloids, proteins and emulsifiers.
Read more01
Jan01
JanThe Principles of Deep-Freezing – FOAD
1 day
Master the principles and best practices of deep-freezing to ensure the quality of your products and prevent manufacturing incidents.
Read more01
Jan01
JanAGEC Act, 3R Decree, PPWR: An Overview of Key Points in the Environmental Regulatory Framework – Online
1 day
Master the new environmental regulations! With the CTCPA, discover the essentials of the regulatory framework: AGEC Act, 3R Decree, PPWR.
Read more01
Jan01
JanLactic acid fermentation of plant products
1 day
The CTCPA offers you a training course on fermentation of vegetable products! Don't wait any longer to register
Read more01
Jan01
JanAddressing Food Waste in the Food Industry
1 day
The CTCPA offers you a training course entitled "Acting on food waste in the agri-food industries by pooling QHSE expertise".
Read more01
Jan01
JanMicrowave treatment
1 day
Discover the microwave processing training course, where you'll learn about the technological principles and technical aspects of microwaves.
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Jan01
JanThe development of continuous heat treatment schedules for pumpable bulk materials
1 day
Training on the development of continuous heat treatment profiles offered by the CTCPA (Technical Center for the Preservation of Agricultural Products).
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Jan01
JanAddressing Food Waste in the Agri-Food Industry – Online
1 day
The CTCPA offers you a training course entitled "Acting on food waste in the agri-food industries by pooling QHSE expertise".
Read more01
Jan01
JanDried cured meats
1 day
Formation 100% financée pour les TPE/PME <50 personnes, éligibles OCAPIAT. Formation proposée par le CTCPA sur la charcuterie sèche avec pour objectif de connaitre les différentes étapes de fabrication de charcuterie sèche et la maîtrise des différents paramètres.
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Jan01
JanOptimizing water resource management
1 day
Formation 100% financée pour les TPE/PME <50 personnes éligibles OCAPIAT. Formation proposée par le CTCPA sur la gestion de l'eau avec pour objectif de connaître l'utilisation et la réutilisation de l'eau et la maîtrise de différents paramètres.
Read more01
Jan01
JanOptimizing Water Resource Management – Online
1 day
Formation 100% financée pour les TPE/PME <50 personnes éligibles OCAPIAT. Formation proposée par le CTCPA sur la gestion de l'eau avec pour objectif de connaître l'utilisation et la réutilisation de l'eau et la maîtrise de différents paramètres.
Read more01
Jan01
JanProcessing fruit into juice or nectar
1 day
Learn how to transform fruit into juice or nectar at the CTCPA! Manufacturing processes, ingredients and functions, regulations...
Read more01
Jan01
JanFormulation and production of soups
1 day
Regulations, formulation, manufacturing, controls... you will know everything about the world of hot or cold soups!
Read more01
Jan01
JanFormulation optimization to meet nutritional requirements (Nutriscore, ultra-processed foods, etc.) – Endistanciel
1 day
The CTCPA training allows you to acquire all the necessary skills to optimize your formulations.
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Jan01
JanFoie gras: control of the raw material, whole foie gras, block of foie gras
1 day
Foie gras: mastering the raw material, whole foie gras, block of foie gras. Get trained with the CTCPA !
Read more01
Jan01
JanFruit processing
1 day
Learn about fruit processing at the CTCPA! Manufacturing processes, ingredients and functionality, regulations...
Read more01
Jan01
JanSterilization in flexible packaging
1 day
Learn about sterilization in flexible packaging with the CTCPA, technical center of reference for heat treatment.
Read more01
Jan01
JanIntroduction to CSR – Online
1 day
Structuring your business around CSR? With our comprehensive training course, learn how to implement this approach and its challenges.
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Jan01
JanMethods of food preservation
1 day
What are the different preservation methods? Cold storage, heat treatment, physical treatment, chemical treatment, and sous-vide cooking…
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Jan01
JanDesigning Your Food Products and Packaging for Sustainability Using the Life Cycle Assessment (LCA) Method – Online
1 day
With this Life Cycle Assessment (LCA) training, learn to master this method and how to apply it with concrete cases.
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Jan01
JanThe development of batch heat treatment schedules
1 day
Training in heat treatment scales in batch proposed by the CTCPA (Technical Center for the Conservation of Agricultural Products)
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Jan01
JanFormulation and preparation of retort-processed ready-to-eat meals
1 day
Master the formulation and preparation of canned ready-to-eat meals to ensure quality, safety, and stability.
Read more01
Jan01
JanAutoclave operation and operator certification
1 day
The CTCPA, expert in food preservation, offers you a complete training on the operation of food processing autoclaves.
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Jan01
JanAutoclave Pipe Recycling
1 day
Update your autoclave operation skills and master the key parameters of the sterilization process.
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Jan01
JanPasteurization in flexible packaging and vacuum cooking
1 day
Learn the ins and outs of sous-vide cooking, its advantages and limitations. Become able to manage vacuum cooking according to the nature of your product.
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