Training - Formulation and manufacturing of hot or cold soups (Avignon)
Learn how to make your own soups with the CTCPA!
CTCPA PEDAGOGY
- Know the ingredients of soups and explain their role
- To know the manufacturing process, the manufacturing incidents: to know how to remedy them
- How to make a soup in practice
- Know the regulations and controls
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Lectures, slide shows, exercises, practical work
- Exercises and practical work in the technology 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 current legislation
- Manufacturing processes (for smooth soups, for ground soups) :
- Heat treatments
- A day in the technology hall
Content of the training
The CTCPA offers training in the formulation and manufacture of hot and cold soups.
With this soup-making course, you'll learn how to master heat treatments, and how to comply with the relevant legislation.
Whether molded or smooth, you'll learn how to make a hot or cold soup that's sure to please your customers. A complete and practical training course, including a day of production in a technology hall.
Discover our other training courses: Food industry training courses, a complete training catalog, CTCPA
CERTIFICATION EXAM
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