Training - Vacuum cooking and pasteurization in flexible packaging (Avignon, Beauvais & Nantes)
The CTCPA trains you in vacuum cooking and pasteurization in flexible packaging!
CTCPA PEDAGOGY
- To know the ins and outs of vacuum cooking, the advantages, the limits.
- Be able to implement and manage vacuum cooking according to the nature of the product
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Lectures, slide shows, exercises and practical work in the technology hall
- Lunch meetings with the speakers
- Provision of documentation and training materials
- Evaluation of the course by the trainees
- Issuance of a training certificate
TEACHING METHODS
- The cooking and pasteurization under vacuum
- The prerequisites for sous-vide cooking
- Practical aspects: The material, the packaging and the temperature taking
- Exercise of practical applications
- Pitfalls to avoid
Content of the training
The CTCPA offers you a pasteurization training course in flexible packaging and sous-vide cooking in Beauvais! This course can also be run in Avignon and Nantes.
A complete training course to master vacuum cooking and pasteurization in flexible packaging. Real-time tests and trials in our technology hall are a plus for understanding all the practical aspects of equipment, packaging and temperature control. This vacuum cooking course is held in Nantes.
Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA
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CERTIFICATION EXAM
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