Italia - Piemonte - Cuneo - Moretta September 2016 - from Monday 19h to Saturday 24h - In partnership with : Moretta September 2016 - from ...

In partnership with :

             Costruzioni
             Meccaniche
                                       Italia - Piemonte - Cuneo - Moretta
             e Tecnologia SpA   September 2016 – from Monday 19h to Saturday 24h

TITLE:
Practical and theoretical Course on the production of fresh and ma-
tured PASTA FILATA”

ADDRESSED TO:
Operators in the field with a practical experience in cheesemaking (not
necessarily in stringy paste making) eg: cheese maker or help cheese
maker. Future operators in the field.
People in charge of promotion and marketing fields.

DURATION:
44 hours in total
6 days (from Monday to Saturday)
8 hours from 8.30 am to 12.30 pm and from 2 pm to 6 pm Saturday

WHEN:
From Monday 19th to Saturday 24th September 2016

CONTENENTS:
Theory
 Production process of stringy pastes with “chemical” acidification

 Production process of stringy pastes with “biological” acidification

 Chemical and physical aspects of the STRECHING PROCESS

 Microbiological aspects of the STRETCHING PROCESS

 Suitable plant design for dairy craft industries

Practice
 Making of mozzarella cheese using cow’s milk with “chemical”

  acidification using citric acid
 Making of mozzarella cheese using cow’s milk with “biological”

  acidification using selected fermenting agents

  Agenform-Consorzio Istituto Lattiero-Caseario e delle Tecnologie Agroalimentari di Moretta (CN)

CONTENENTS
Practice
 Making of mozzarella cheese using cow’s milk with “chemical or

  microbiological” acidification
 Cheesemaking using cow’s milk with “biological acidification” us-

  ing selected fermenting agents
 Making of fresh stringy pastes using cow’s milk: Mozzarella for

  Pizza, Fior di Latte, Treccia, Burrata, Scamorza, Provola
 Making of mozzarella cheese using buffalo’s milk with selected fer-

  menting agents or with ''natural cultures''

CONTENENTS
Visits
 Company which produces machines for the making of stringy pastes

 Dairy craft industry producing stringy pastes with cow’s milk

 Dairy craft industry producing stringy pastes with buffalo’s milk

TEACHERS
 Andrea Pelati – Cheesemaking technologist graduated

  from the Agricultural Faculty in Milan,
  he has gained experience in the above mentioned field
  for over 15 years. For a few years now he has been
  working abroad as a consultant.
 Guido Tallone – Cheesemaking technician, he is the

  person in charge of training as well as milk and dairy
  technical assistance in Agenform.

  Agenform-Consorzio Istituto Lattiero-Caseario e delle Tecnologie Agroalimentari di Moretta (CN)

PROGRAMME
Monday 19th September ____________________________________
MORNING
 Introduction to the course and presentation of the weekly programme
 Theory lesson about the fundamental steps of the technology of stringy pastes
  production
AFTERNOON
 Short processing in classroom using cow’s milk and selected fermenting
  agents. Non-stop production of Mozzarella Cheese for pizza, Scamorza and
  Fior di Latte
Tuesday 20th September ____________________________________
MORNING
Cow’s milk processing using selected fermenting agents
 Production of stringy pastes with a medium-low level of humidity, such as
  Mozzarella Cheese for pizza, Scamorza and Provola
AFTERNOON
 Theory lesson about rennet and selected lactic ferments which are used in the
  production of stringy paste
Wednesday 21th September _________________________________
Visits of three dairy factories of different sizes producing stringy pastes
Visit of the CMT factory for the theme of dairy plant design
Thursday 22th September ___________________________________
MORNING
Cow’s milk processing using selected fermenting agents
 Stringy pastes production with a medium-high level of humidity, such as Fior
  di Latte, Treccia, Burrata
AFTERNOON
 Theory lesson about the main flaws of stringy pastes

Friday 23th September _____________________________________
MORNING
 Processing of stringy pastes using buffalo’s milk
AFTERNOON
 Processing of stringy pastes using cow’s milk with organic acids (citric, lactic,
  etc.)
Saturday 24th September ___________________________________
   Theory lesson: explanation of technological variations such as ingredients, rip-
    ening process, problems. Introduction of new innovations such as steam
    stretching process (CMT Discovery Model). Brief description in order to dif-
    ferentiate stringy and melted cheeses.
     Agenform-Consorzio Istituto Lattiero-Caseario e delle Tecnologie Agroalimentari di Moretta (CN)

CERTIFICATE
  Certificate of attendance granted by Agenform-Consorzio Education
  Centre.

  FEES: € 850,00 per person (minimum 10 participants)
  The price includes the course organisation, the lectureships, the mate-
  rial used for practical exercises, the utilisation of places and equip-
  ment, the support and organisation of visits.
  All travel fees for the visits, meals and accommodation are not in-
  cluded in the price.
  The fee must be paid before the start of the course with the
  "Application form".

  COURSE VENUE AND INFORMATION
  Agenform-Consorzio Istituto Lattiero-Caseario e delle Tecnologie A-
  groalimentari - Strada Vicinale del Boglio, s/n – 12035 Moretta (CN)
  GPS references are 44°46’05.66”N 7°31’52.35”E
  Contacts:
  Tallone Guido – 3355687854 – tallone@agenform.it

  REGISTRATION DEADLINE - Not later than 5st september 2016
  The registration is valid with the payment of the fee.
  Send to email tallone@agenform.it the copy of the payment and the
  registration form.

Some information about accommodation:
Moretta: Camere Italia s.a.s - Via Torino 71 - 3406493173 - www.hotelitaliamoretta.com
Casalgrasso: Trattoria dei Due Citroni - Via Torino 75 - 011975617 - www.duecitroni.it
Saluzzo: Albergo Ristorante Perpoin - Via Spielberg, 19 - 017242552 - www.hotelsaluzzo.com
Pagno: Agriturismo Antica Cascina Costa - Via Romani, 8 - 0175 76113 - www.ghironda.com/vallepo/pages/76113.htm
Vigone: B&B Villa Pietro - Via S. Francesco, 8 - 3494505945 - www.bbvillapietro.it/default.asp

PASTA FILATA course_September 2016
                              REGISTRATION FORM

The undersigned

Surname                                                  Name

Date of Birth

Fiscal Code

Home address

City – Country

Home phone                                               Mobile phone

E-mail address

 CORPORATE DATA (to be completed only if the invoice is headed to the company, not to the interested person)

BUSINESS NAME

Address

City – Country

E-mail address                                           Office phone

VAT Number                                               Fiscal Code

                                   requests to be enrolled in the course of :
          Practical and theoretical course on the production of fresh and matured "PASTA FILATA"
WHICH WILL BE HELD FROM 19rd TO 24th SEPTEMBER 2016 SUM REQUESTED EURO 850,00
METHODS OF PAYMENT:
the final sum must be paid in full via Bank Transfer to the Agenzia dei Servizi Fromativi della Provincia di Cuneo –
Consorzio – the payment must be effected not later than 05st september 2016 – reason for payment: PASTA
FILATA course_sept. 2016 – you are kindly asked to send a copy of your receipt via email to tallone@agenform.it

BANCA ALPI MARITTIME BCC Cuneo branch office
IBAN: IT95 U084 5010 2000 0017 0112 351 BIC: ICRAITRRCI0

The undersigned, in accordance with the Legislative Decree no. 196 of 30 th June 2003 claims to have been
informed of the purpose of personal data processing and the rules for its implementation, either on paper or
computer, as well as the individuals responsible for the same. In particular, the present data will be included in
a database to:
• properly regulate the enrollment;
• manage the course and possible internships;
• provide the names of users to companies that request it, for internship proposals or work placement
• recontact former students to propose new training initiatives of the Agency;
• receive data for statistical activities of the Agency.

Date: _______________________           Signing for acknowledgment: ________________________________________

I authorise the processing of personal data contained in this “Application Form” in order to allow a proper
assessment of my application aimed at a possible participation in (a) course/s.

Date: _______________________           Signing for acknowledgment: ________________________________________

PASTA FILATA course_September 2016
                              REGISTRATION FORM

                          REGULATION OF REGISTRATION FOR COURSES
                                     General conditions
1. OBJECT
Object of these General Terms and the provision by the Agenzia dei Servizi Formativi della provincia di Cuneo –
Consorzio, in the manners described below, of training/updating courses.
2. REGISTRATION FOR COURSES
Enrollments will occur after the sending of the “Application Form”, duly filled in and signed by the customer to the
Agenzia dei Servizi Formativi della Provincia di Cuneo – Consorzio. The recordings will take place in a chronological
order. Registration can be considered final only after the payment of the full sum requested.
3. LOCATIONS, DATES AND ACTIVATION OF COURSES
The courses will be held at the locations and on the dates provided. The Agenzia dei Servizi Formativi della
provincia di Cuneo – Consorzio may at any time communicate any changes relating to the location or dates of the
courses. The course will be activated only after the achievement of a minimum number of enrolled students.
4. CANCELLATION
The customer may cancel or postpone the course participation at any time by giving written communication to the
Agenzia dei Servizi Formativi della provincia di Cuneo – Consorzio, also by fax. It remains understood that, in the
event of cancellation, the customer will be asked to pay, to the Agenzia dei Servizi Formativi della provincia di
Cuneo – Consorzio, as a penalty, a percentage of the individual payment expected equal to:
        up to 15 days before the beginning of the course, no penalty;
        15 days or less, or no communication, 100% penalty.
5. POSTPONEMENT, VARIATION AND CANCELLATION OF COURSES
The Agenzia dei Servizi Formativi della provincia di Cuneo – Consorzio reserves the right to cancel or postpone
courses, giving the customer a simple written communication (by fax or e-mail) or by telephone within 3 working
days before the beginning of the course. A shorter period may occur due to force majeure events. In case if the
Agenzia dei Servizi Formativi della provincia di Cuneo – Consorzio had already received the requested payment,
the total amount will be refunded back to the customer.
6. COPYRIGHT
The Customer acknowledges that the content and course materials belong to the Agenzia dei Servizi Formativi
della Provincia di Cuneo – Consorzio.
7. PARTICIPATION RULES
Participants are required to:
a) use materials and equipment owned by the Agenzia dei Servizi Formativi della provincia di Cuneo – Consorzio
with care and diligence;
b) strictly follow the rules of safety and conduct planned by the Agenzia dei Servizi Formativi della provincia di
Cuneo – Consorzio, as well as other guest companies.
8. RESPONSABILITIES AND OBLIGATIONS
Participants are responsible for the equipment entrusted to them (where applicable) and any loss will be directly
imputed to them; futhermore, they are required to use specific PPE, in case of practical exercises during the
course.
9. FEES
In order to be enrolled in the courses, following the procedures set out in paragraph 2, the participant is required
to pay the fees included in the “Course Catalogue” in effect at the enrollment time. The individual amounts of
participation include the cost of the classroom, teaching equipment and lecture notes. Participants’ room and
board rates are not included in the price.
10. INVOICING AND PAYMENTS
The total amount due from the customer must be paid before the beginning of the courses following the
instructions described in the application form. After the payment, the Agency will issue an invoice or a receipt
which could be sent by regular mail or email. If it is sent by email, we remind you that the pdf document has fiscal
value, and replaces in full the delivery of a paper copy by email. However, the customer is obliged to print and
conserve the documents in a paper copy.
11. PERSONALISED OR BUSINESS COURSES
The Customer may request the edition of a personalised and/or businnes version of all the courses described in the
“Course Catalogue”. Course dates and venues will be agreed with the customer. Prices will be provided on request.
12. JURISDICTION
The present agreement is governed by the Italian law and any dispute arising will be referred to the competent
Court.
13. GENERAL DISPOSITIONS
These terms and conditions prevail over any different dispositions and conditions contained in the Customer order,
referring to the enrollment in the courses and other verbal or written agreement previously existing between the
parties.

PASTA FILATA course_September 2016
                                REGISTRATION FORM

Date ______________/_______/______________   Signing for acknowledgment __________________________________________