Our Training Offers

The ACP Agency offers varied training tailored to professionals in commercial hospitality, pastry, catering and bistronomy.

> Sous vide packaging
> Low temperature cooking
> Low temperature sous vide cooking

The advantages of these techniques are numerous :

→ Optimization of gross margins, better control of goods
→ Optimization of mise en place, upstream work, off-peak work periods
→ Organization of night cooking, energy saving
→ Optimization of work and quality management during peak activity
→ Best organoleptic quality of products (taste, texture, juiciness)