Training - Developing a fresh or dry pasta production business
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, raw materials and microbiological hazards associated with their manufacture
- Explain the stages of the artisanal and industrial manufacturing process, as well as the principles of preservation and quality.
- Apply good hygiene practices and process steps in the workshop, in compliance with HACCP guidelines
- Analyze and assess microbiological risks and conformity of finished products based on regulatory criteria
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions
- Presentations, slide shows, practical exercises
- Formulation and calculation of the industrial yield
- Evaluation of the course by the trainees
- Evaluation of the trainees' knowledge by questionnaire or case study
- Assessment of knowledge by MCQ and/or case study
- Provision of documentation and training materials
- Issuance of a certificate of training
TEACHING METHODS
- THEORY:
- Introduction to pasta regulations and definitions
- Presentation of raw materials: durum wheat, water, eggs
- Manufacturing process stages: milling, kneading, extrusion, drying
- Hazard analysis: microbiological, allergenic, chemical, physical
- Risk management principles: HACCP, BPH, drying validation
- Case study: CCP identification and risk analysis
- WORKSHOP PRACTICE :
- Manufacturing process: from semolina to dough
- Practical steps: - kneading, extrusion, drying
- Application of good health and safety practices
- Observation and validation of artisanal drying
- 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
CERTIFICATION EXAM
related training
23
June24
JuneOnline training - Microbiology of fresh and frozen products
2 days
All you need to know
The technical center for the conservation of agricultural products offers training on the microbiology of fresh and frozen products.
Read more02
June03
JuneOnline training - Microbiology of acidic and/or low Aw products
2 days
All you need to know
The ctcpa offers a distance learning course on the microbiology of acidic and/or low Aw products
Read more30
June01
JulOnline training - Sporulated bacteria in the food industry
2 days
All you need to know
Training on spore-forming bacteria in the food industry organized by the Technical Center for the Conservation of Agricultural Products.
Read more16
Mar17
MarOnline training - Microbiology: mastering the basics and deepening
2 days
All you need to know
The CTCPA offers you a training on the basics of food microbiology for the safety and quality of products.
Read more02
Jul03
JulOnline training - Food safety culture
2 days
All you need to know
Training on Food safety culture proposed by the Technical Center for the Conservation of Agricultural Products.
Read more08
Apr09
AprOnline training – Metrological control of prepackaged goods
2 days
All you need to know
Training on the metrological control of pre-packaged products implemented by the Technical Center for the Conservation of Agricultural Products.
Read more