Training - Jam-making (Avignon & Beauvais)
Our training dedicated to the manufacture of jams is as much a theoretical training as practical thanks to our technological hall. During the training, make your own jams, and master the manufacturing processes, from the incidence of the choice of your ingredients, to the regulations in force.
CTCPA PEDAGOGY
- Know the manufacturing process
- To know the function of the ingredients used in the manufacture of jams and to know how to explain their role
- How to make jam in practice
- Know how to remedy manufacturing incidents
- Know the regulations and controls
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows
- Exercises and practical work in the technological hall.
- Lunch meeting with the speakers
- Provision of documentation and training materials
- Evaluation of the course by the trainees
- Issuance of a certificate of training
TEACHING METHODS
- The regulation
- The raw materials
- The pectic materials, their properties and their role in gelling.
- Formulation and calculation of the industrial yield
- Manufacturing: theory and realization in a technological hall
- Manufacturing incidents
- The controls
Content of the training
The CTCPA offers jam-making training at its Avignon and Beauvais sites.
Discover the training program now, during which you'll make your own jams, and master the manufacturing processes, right up to the regulations in force.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
related training
28
Nov29
NovTraining - Food safety culture (Amiens, Paris)
2 days
Avignon & Beauvais
Training on Food safety culture proposed by the Technical Center for the Conservation of Agricultural Products.
Read more02
June02
JuneOnline training - Microbiology of fresh and frozen products: focus on Listeria monocytogenes
1 day
Avignon & Beauvais
The technical center for the conservation of agricultural products offers training on the microbiology of fresh and frozen products.
Read more10
June10
JuneOnline training - Microbiology of acidic and/or low Aw products
1 day
Avignon & Beauvais
The ctcpa offers a distance learning course on the microbiology of acidic and/or low Aw products
Read more25
Mar25
MarOnline training - Sporulated bacteria in the food industry
1 day
Avignon & Beauvais
Training on spore-forming bacteria in the food industry organized by the Technical Center for the Conservation of Agricultural Products.
Read more21
Jan22
JanOnline training - Microbiology: mastering the basics and deepening
2 days
Avignon & Beauvais
The CTCPA offers you a training on the basics of food microbiology for the safety and quality of products.
Read more28
Nov29
NovOnline training - Food safety culture
2 days
Avignon & Beauvais
Training on Food safety culture proposed by the Technical Center for the Conservation of Agricultural Products.
Read more24
June25
JuneOnline training – Metrological control of prepackaged goods
2 days
Avignon & Beauvais
Training on the metrological control of pre-packaged products implemented by the Technical Center for the Conservation of Agricultural Products.
Read more