Training - Formulation and appertization of ready-made meals (Nantes)
CTCPA PEDAGOGY
- To know the main steps of the manufacturing process of a ready-made meal
- Identify the causes and remedies for major manufacturing incidents
- Learn how to formulate a dish
LEARNING OBJECTIVES
- Active and participative pedagogy
- Exchange of experiences and discussions
- Lectures, slide shows, exercises and practical work in the technology hall
- Lunch meetings with the speakers
- Validation of acquired knowledge by MCQ and/or case study
- Provision of documentation and training materials
- Evaluation of the course by the trainees
- Issuance of a certificate of training
TEACHING METHODS
- The market and the products
- Formulation and product development phases
- The formulation of sauces
- Functional properties of ingredients
- Properties of texturing agents and other additives
- The stages of meat processing
- The stages of fish processing
- The stages of vegetable processing
- The preparation of sauces
- The assembly of the components
- Packaging
- Conservation
Content of the training
The CTCPA offers you a training course on appertized ready meals, including formulation and preparation!
From the selection of products and ingredients, through to conservation and use-by dates, this comprehensive training course will enable you to "formulate" a ready-to-serve meal. Discover the functional properties of ingredients, product processing stages and component assembly, as well as packaging and preservation properties.
This is an active, participative training course with CTCPA experts, to help you produce a quality product.
Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA
CERTIFICATION EXAM
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