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
25
June26
JuneTraining - Fruit processing (Auch)
2 days
Fruit processing training in Auch (Occitanie): Manufacturing, ingredients, functionality, regulations...
Read more25
June25
JuneTraining - Optimizing water resource management: from diagnosis to action plan
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 more06
Nov07
NovTraining - Processing fruit into juice or nectar
2 days
Learn how to transform fruit into juice or nectar at the CTCPA! Manufacturing processes, ingredients and functions, regulations...
Read more07
Nov08
NovTraining - Formulation and production of hot or cold soups (Auch)
2 days
Regulations, formulation, manufacturing, controls... you will know everything about the world of hot or cold soups!
Read more08
Jan11
JanTraining - Develop pasteurization to diversify your business
4 days
How can you safely extend the shelf life of your ready-made meals, either for in-house use or for take-away to your customers? Learn how to pasteurize your products with the CTCPA!
Read more23
Sep09
DecBPCS Training - Better Process Control School (in French)
78 days
Better Process Control School training in French FLEXIBLE blended learning.
Read more14
May15
MayTraining - Fine-tuning batch heat treatment schedules (Beauvais)
2 days
Training in heat treatment scales in batch proposed by the CTCPA (Technical Center for the Conservation of Agricultural Products)
Read more26
Mar27
MarTraining - Operating an autoclave in the food industry (NANTES)
2 days
The CTCPA, expert in food preservation, offers you a complete training on the operation of food processing autoclaves.
Read more01
Jan31
DecTraining - Formulation and production of cookies and cakes
366 days
Training on techniques and formulation in cookie and pastry making: Knowing the main raw materials and their roles in the finished product is a major objective of the "cookie and pastry making formulation". Our trainers will also enable you to know the different manufacturing processes, as well as an in-depth knowledge of baking. Discover our [...]
Read more10
Sep11
SepTraining - Formulation and production of hot or cold soups (Beauvais)
2 days
Regulations, formulation, manufacturing, controls... you will know everything about the world of hot or cold soups!
Read more13
June01
AugustTraining - Reducing food waste in the food industry
50 days
The CTCPA invites you to join the training course "Taking action on food waste in the agri-food industry"! Combating food waste at every link in the chain is an important lever in the transition to a more sustainable food system. The French anti-waste law for a circular economy (Loi anti-gaspillage pour une économie circulaire - AGEC) sets [...]
Read more25
Mar26
MarTraining - Formulation and appertization of ready-made meals (Auch)
2 days
Join the Formulation and preparation of appertized ready-made meals course at the CTCPA in Auch. From the selection of products and ingredients, to preservation and use-by dates, this comprehensive training course will enable you to "formulate" a ready-to-serve dish. Learn about the functional properties of ingredients, the stages of product transformation, the [...]
Read more19
Mar21
MarTraining - Making the most of plant proteins for a treat from aperitif to dessert (Dijon)
3 days
The CTCPA and SAYENS have joined forces to offer you an exclusive training course: adding value to plant proteins from aperitif to dessert!
Read more06
June06
JuneOnline training - Eco-design your food products and packaging using the Life Cycle Assessment method
1 day
With this Life Cycle Assessment (LCA) training, learn to master this method and how to apply it with concrete cases.
Read more25
June26
JuneTraining - Lactofermentation: key points in the production of fermented vegetables (Dijon, Beauvais, Avignon)
2 days
The CTCPA offers you a training course on fermentation of vegetable products! Don't wait any longer to register
Read more04
June04
JuneTraining - Introduction to the CSR approach
1 day
Structuring your company with CSR? Thanks to our complete training, learn how to implement this approach and its challenges.
Read more13
Mar14
MarTraining - Operating an autoclave in the food industry (BEAUVAIS)
2 days
The CTCPA, expert in food preservation, offers you a complete training on the operation of food processing autoclaves.
Read more31
May21
JuneBlended learning - AGEC Law / 3R Decree: Reduce the environmental impact of your packaging
22 days
The CTCPA offers you a training on the reduction of the environmental impact of packaging. To go further : We propose you a diagnosis and a packaging action plan defined around the 3R objectives of reduction, reuse and recycling. Our packaging center located in Bourg-en-Bresse carries out an initial assessment by proposing an analysis of the [...]
Read more01
Jan31
DecTraining - Ozone treatment (Beauvais)
366 days
Training on ozone treatment: principles, applications, regulations and perspectives is offered by the CTCPA
Read more16
Apr17
AprTraining - Mastering freezing (Nantes)
2 days
With the CTCPA in Nantes, find out how to master the art of deep-freezing, and learn the best practices to ensure optimal product quality. During this training course, you'll learn about the characteristics of a frozen product and the regulations, without forgetting good freezing practices. Discover our other [...]
Read more13
Feb13
FebTraining - High pressure treatment
1 day
Training on high pressure treatment: principles, applications, regulations and perspectives proposed by the CTCPA
Read more23
Apr24
AprTraining - Developing heat treatment schedules for continuous bulk products
2 days
Continuous heat treatment training proposed by the CTCPA (Technical Center for the Conservation of Agricultural Products).
Read more16
Oct17
OctTraining - Development of batch heat treatment scales (Avignon)
2 days
Training in heat treatment scales in batch proposed by the CTCPA (Technical Center for the Conservation of Agricultural Products)
Read more18
June19
JuneTraining - Development of batch heat treatment scales (Nantes)
2 days
Training in heat treatment scales in batch proposed by the CTCPA (Technical Center for the Conservation of Agricultural Products)
Read more03
Jul04
JulTraining - Sterilization in flexible packaging (Avignon)
2 days
The CTCPA offers a comprehensive training course on the sterilization process for flexible packaging in Avignon. During this training course, you will learn which flexible packaging is suitable for sterilization, and what sterilization heat treatment is... All these questions will be answered by highlighting the practical applications of heat treatment on flexible packaging. [...]
Read more26
Sep26
SepRetraining for autoclave operation (AVIGNON)
1 day
Autoclave operation" training/refresher course for the food industry in Avignon. Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA
Read more27
Feb28
FebTraining - Operating an autoclave in the food industry (Occitanie)
365 days
The CTCPA offers you a training to the control of autoclave in Auch, intended for food companies.
Read more28
Mar29
MarTraining - Operating an autoclave in the food industry (AVIGNON)
2 days
The CTCPA, expert in food preservation, offers you a complete training on the operation of food processing autoclaves.
Read more26
Mar27
MarTraining - Operating an autoclave in the food industry (Pays de la Loire)
2 days
The training "to drive an autoclave" in Nantes is dedicated to the food industry and will ensure the operators all the necessary autonomy.
Read more04
June05
JuneTraining - Vacuum cooking and pasteurization in flexible packaging (Beauvais)
2 days
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.
Read more15
May16
MayTraining - Vacuum cooking and pasteurization in flexible packaging (Nantes)
2 days
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.
Read more20
June20
JuneTraining - Preservation methods for food products (Avignon)
1 day
Join the CTCPA d'Avignon's food preservation training course! There are many different ways of preserving food: cold preservation, heat treatment, physical treatment, chemical treatment and vacuum cooking... The CTCPA d'Avignon trains you in these different techniques thanks to its experience! During this training course on preservation methods [...]
Read more01
Jan31
DecTraining - Preserving cereal products and determining Best Before dates
366 days
The CTCPA's Grain Products Team offers training on the conversation of grain-based products.
Read more26
Sep27
SepTraining - Thickening and texturing agents (Nantes)
2 days
Thickening and texturizing agents: a complete formation around starches, hydrocolloids, proteins and emulsifiers.
Read more09
Oct10
OctTraining - Formulation and pasteurization of ready-made meals (Avignon)
2 days
The CTCPA offers you a training course on the preparation of pasteurized ready-made meals in Avignon! A comprehensive course on the preparation of pasteurized ready meals, covering product formulation, the technological aspects of heat treatment, packaging issues and equipment. It also provides an insight into the advantages and disadvantages of the [...]
Read more25
Sep26
SepTraining - Formulation and production of sauces (Nantes)
2 days
The CTCPA offers you a complete training course dedicated to the formulation and production of sauces in Nantes! The CTCPA offers you a comprehensive training course in sauce formulation and production. From understanding the mechanisms involved in texture to knowledge of the materials used in production, you'll [...]
Read more21
Feb22
FebTraining - Formulation and pasteurization of ready-made meals (Nantes)
2 days
Learn about pasteurization at the CTCPA on the formulation and preparation of pasteurized ready meals!
Read more27
Mar28
MarTraining - Formulation and appertization of ready-made meals (Nantes)
2 days
The CTCPA offers you a training course on appertized ready meals, including formulation and preparation! From the selection of products and ingredients, to preservation and use-by dates, this comprehensive training course will enable you to "formulate" a ready-to-serve dish. On the one hand, you'll learn about the functional properties of ingredients, the [...]
Read more04
June05
JuneTraining - Working with meat products: fine pastas, mousses, pâtés, cooked hams (Auch & Dijon)
2 days
Would you like to learn how to work with meat products such as fine pastas, mousses, pâtés and cooked hams? The CTCPA offers you a course dedicated to working with meat products! During this meat product processing course, the CTCPA teaches you how to formulate an emulsion, to understand the various physico-chemical mechanisms of emulsions and to [...]
Read more10
Sep12
SepTraining - Foie gras: mastering the raw material, whole foie gras, block foie gras (Auch)
3 days
Foie gras: mastering the raw material, whole foie gras, block of foie gras. Get trained with the CTCPA !
Read more01
Jan31
DecTraining - Formulation and manufacturing of hot or cold soups (Avignon)
366 days
Regulations, formulation, manufacturing, controls... you will know everything about the world of hot or cold soups!
Read more15
Feb16
FebTraining - Jam making (Avignon)
2 days
Regulatory context, manufacturing process, roles of ingredients... learn how to make jam with the CTCPA!
Read more17
Apr18
AprTraining - Jam making (Nantes)
2 days
Regulatory context, manufacturing process, roles of ingredients... learn how to make jam with the CTCPA!
Read more27
May28
MayTraining - Fruit processing (Avignon)
2 days
Learn about fruit processing at the CTCPA! Manufacturing processes, ingredients and functionality, regulations...
Read more13
June13
JuneTraining - Optimization of the formulation and nutritional constraints
1 day
The CTCPA training allows you to acquire all the necessary skills to optimize your formulations.
Read more18
June19
JuneTraining - Jam-making (Beauvais)
2 days
Regulatory context, manufacturing process, roles of ingredients... learn how to make jam with the CTCPA!
Read more09
Oct10
OctTraining - Fruit processing (Nantes)
2 days
Learn about fruit processing at the CTCPA! Manufacturing processes, ingredients and functionality, regulations...
Read more04
Dec05
DecTraining - Formulation and manufacture of hot or cold soups (Nantes)
2 days
Regulations, formulation, manufacturing, controls... you will know everything about the world of hot or cold soups!
Read more