Dried cured meats
Formation proposée par le CTCPA sur la charcuterie sèche, avantage OCAPIAT pour les TPE et PME <50 salariés !
CTCPA PEDAGOGY
- Describe the main stages in the manufacture of a dry product
- Understand the physicochemical properties of dry products (pH, Aw),
- Identify the causes and solutions for major manufacturing issues, and learn how to formulate a dry product.
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows, practical exercises.
- Evaluation of the course by the trainees.
- Assessment of trainee learning by questionnaire or case study
- Provision of documentation and training materials.
- Issuance of a certificate of training.
TEACHING METHODS
- Stabilization principle for cured products
- Manufacturing Technologies
- Common problems and defects in meat curing caused by microorganisms
- Individual manufacturing operations and associated inspections
- How a dryer works
- Concept of regulation
Content of the training
Training offered by the CTCPA on dry cured meats, with the aim of understanding the different stages in the production of dry cured meats and controlling the various parameters.
100% funding for training costs for microbusinesses and small and medium-sized enterprises (SMEs) with fewer than 50 employees that are eligible for OCAPIAT.
Discover our other trainings : Agri-food training, a complete catalog to train, CTCPA
Our TPE PME Ocapiat training courses at the CTCPA