At the end of the training, the trainee will be able to:

  • Acquire all the techniques to produce a range of modern and attractive jams.
  • Master good manufacturing practices for fruit jams and pastes.
  • Use raw materials and equipment adapted to these manufacturing methods.


  • Technological understanding and study of jam manufacturing methods (raw materials, equipment, manufacturing processes, etc.).
  • Elaboration of about twenty recipes, simple and original but above all modern and attractive: jams, jellies, fruit paste, marmalades and chutney.

Méthodes pédagogiques

  • Individual and collective support
  • The trainee carries out all the recipes accompanied by the trainers
  • Documents and theoretical supports: recipe booklet, technological booklet.
  • Tasting and analysis of productions
  • End of training assessment