Formulation and production of soups
Learn how to make your own soups with the CTCPA!
CTCPA PEDAGOGY
- Identify the ingredients in soups and explain their role
- Explain the manufacturing process, identify manufacturing issues, and know how to resolve them
- How to Make Soup
- Identify regulations and controls
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Lectures, slide shows, and hands-on exercises in the technology lab.
- Evaluation of the course by the trainees.
- Assessment of trainee learning by questionnaire or case study.
- Provision of documentation and training materials.
- Issuance of a training certificate.
TEACHING METHODS
- What is the regulatory framework for the production of soups and broths?
- What does the manufacturing process involve?
- What are the roles of the ingredients?
- How is this implemented in practice? (Practical exercises)
- What are the manufacturing issues, and how can they be resolved?
- What controls should be put in place?
Content of the training
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