Training - Formulation and production of hot and cold soups (Auch, Avignon, Beauvais & Nantes)

Learn how to make your own soups with the CTCPA!

CTCPA PEDAGOGY

LEARNING OBJECTIVES

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

TEACHING METHODS

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

Program

Content of the training

The current legislation
Manufacturing processes (for smooth soups, for ground soups) :
Heat treatments
A day in the technology hall

The CTCPA offers training in the formulation and manufacture of hot and cold soups in Avignon, Auch, Beauvais and Nantes.

With this training course on soup making, you'll learn how to master heat treatments, as well as 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

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