Elaborate high-quality burgers in an efficient way

A Sous-Vide method training to make a menu of exceptional burgers.

The Sous-Vide cooking at low-temperatures techniques improves the production of high-quality burgers.

Chef, kitchen staff, food truck staff.

Know all the basics of cooking. Know how to prepare and make recipes according to hygiene and security rules.

  • Discovering and implementing cooking sous-vide methods.
  • Implementing high efficiency production up to 500 burgers per hour.
  • Understanding the various ways of exploiting, preparing and preserving while respecting food and aroma.
  • Creating new stylish burgers recipes.

Training Program

Day 1

Day 1 – Morning

The equipments

Learning how to best use the equipment

  • Cooking equipments
  • Vacuumization
  • Hygienes rules

Day 1 – Afternoon

Low temperatures cooking advantages.

  • Efficiency
  • Productivity
  • Economical benefit

Day 2

Day 2

Fashionable burger recipes

Make a new menu burgers

  • Lamb burger
  • Chicken burger
  • Magret burger
  • Spices burgers
  • Vegan burgers
  • Vegetarian burgers

Teaching Tool
  • Technical sheet.
Technical Equipment
  • The equipment necessary is provided by the customer.
  • The Sous-Vide equipment is provided by the trainee organization.
Teaching Method
  • Clear demonstration by the intervener
  • Practical implementation by the trainees
  • Theoretical input
  • Hands-on training doing practical simulations
  • Participatory teaching

Christophe Yann, CEO and Master chef at Action Conseil Formation. Chef Yann is a selected member of the World Gastronomy Organization.

Training Organization
  • Total duration: 2 days/16 hours
  • Location: Onsite/offsite
  • Maximum of trainees: 8

Follow-up of the implementations: Trainees and instructor will be required to sign an attendance sheet, each half-day.

  • Continuous oral assessment during the training.
  • Certificate of attestation given at the end of the fifth day.
  • Collection of the individual needs at the beginning.
  • Questionnaire to evaluate the training.
  • Individual report provided, on-demand.
  • Questionnaire to evaluate the impact of the training three months later.

Follow-up by phone call between the instructor and the trainee within 3 months of the training.