Establish a business producing fresh or dried pasta
Our training course in fresh and dry pasta production combines theory and practice in our hands-on workshops. During the course, you'll be able to make your own pasta, learn about the production process - from the choice of raw materials (semolina, eggs, water) through to drying - and master the regulatory and hygiene requirements for developing controlled artisanal or industrial production.
CTCPA PEDAGOGY
- Identify the types of pasta, the raw materials, and the microbiological hazards associated with their production.
- Explain the steps involved in both artisanal and industrial manufacturing processes, as well as the principles of preservation and quality.
- Follow best hygiene practices and the process steps in the workshop, in accordance with HACCP guidelines.
- Analyze and assess microbiological risks and the compliance of finished products with regulatory criteria.
LEARNING OBJECTIVES
- Active and participatory teaching methods. Sharing of experiences and discussions. Presentations, slide shows, and hands-on exercises. Evaluation of the training process by the trainees. Assessment of trainees’ learning outcomes through questionnaires or case studies. Distribution of training materials and handouts. Issuance of a training certificate.
TEACHING METHODS
- THEORY
- Introduction to pasta regulations and definitions
- Overview of Raw Materials and Manufacturing Process Steps
- Hazard Analysis and Risk Management
- Hands-On Workshop
- Implementation of the manufacturing process, from semolina to dough, in accordance with good hygiene and safety practices
- Quality Control of Finished Products
- Exchange and feedback
Content of the training
The CTCPA offers you training to develop a fresh or dry pasta production business.
Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA