Training - Dry cured meats (Occitanie)
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
- Control the physico-chemical parameters of dry products (pH, Aw)
- Identify the causes and remedies for major manufacturing incidents
- 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
- Evaluation of the trainees' knowledge 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
- Accidents and defects commonly encountered in salting and having a microbiological origin
- Unit operations
- Principles of dryer operation
- Notion of regulation
- Tasting of products made in analysis of the results
Content of the training
Formation 100% financée pour les TPE/PME < à 50 personnes, éligibles OCAPIAT.
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.
Discover our other trainings : Agri-food training, a complete catalog to train, CTCPA
Consult the OCAPIAT training catalog: CatalogTpePme (opcalim.org)
CERTIFICATION EXAM
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