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
CTCPA PEDAGOGY
- 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
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
- 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
TEACHING METHODS
- 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
Content of the training
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
CERTIFICATION EXAM
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