Training - Foie gras: mastering the raw material, whole foie gras, block foie gras (Auch)

Foie gras: control of the raw material, whole foie gras, block of foie gras



  • Identify the production parameters that influence the quality of foie gras
  • Obtain the necessary information from the purchase of the raw material to the writing of the label
  • Manufacture according to the adapted techniques
  • Know and remedy manufacturing incidents
  • Improve the quality of the finished product
  • Identify the steps and parameters of the cutting operation
  • Define the emulsifying principles of the raw material and identify the product/process reactions to be implemented
  • Know the main regulatory provisions
  • Explain and make adaptations to the manufacturing process according to the variability of the raw material


  • 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
  • Validation of acquired knowledge by MCQ and/or case study
  • Provision of documentation and training materials
  • Evaluation of the foie gras training course by the trainees
  • Issuance of a certificate of training

    Content of the training

  • The raw materials
  • Food emulsions
  • The manufacturing steps
  • The manufacturing process of foie gras products
  • The regulation
  • The control
  • Heat treatments
  • The different manufacturing diagrams
  • Practical cases carried out in a technology hall

The CTCPA offers a foie gras training course in Auch.

Come and learn how to master the raw material, whole foie gras or blocks of foie gras.
Our training is divided into two parts: a theoretical part and a practical part in our technology hall.

Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA