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Course / Course Details

BURGERS

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    By - PSR PRO Coach

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Course Curriculum

  • 18 chapters
  • 144 lectures
  • 0 quizzes
  • N/A total length
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1 Module Introduction
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2 Lesson 1.1 – Welcome to Burger Academy
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3 Lesson 1.2 – Burger Station Roles & Responsibilities
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4 Lesson 1.3 – Café63 Burger Philosophy
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5 Lesson 1.4 – Burger Categories & Menu Overview
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6 Lesson 1.5 – Burger Quality Standards
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7 Lesson 1.6 – Kitchen Safety & Hygiene
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8 Lesson 1.7 – Learning Pathway & Assessments
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1 Module Introduction
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2 Lesson 2.1 – Burger Buns & Bread Selection
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3 Lesson 2.2 – Beef Patties & Cooking Standards
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4 Lesson 2.3 – Chicken & Alternative Proteins
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5 Lesson 2.4 – Cheese Varieties
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6 Lesson 2.5 – Fresh Salad Components
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7 Lesson 2.6 – Sauces & Condiments
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8 Lesson 2.7 – Seasonings & Garnishes
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9 Lesson 2.8 – Allergen Awareness
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1 Module Introduction
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2 Lesson 3.1 – Grill Station Equipment
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3 Lesson 3.3 – Fryer Operation
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4 Lesson 3.2 – Bun Toaster Operation
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5 Lesson 3.4 – Holding Equipment
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6 Lesson 3.5 – Burger Assembly Station Setup
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7 Lesson 3.6 – Opening Procedures
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8 Lesson 3.7 – Daily Equipment Checks
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1 Module Introduction
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2 Lesson 4.1 – Reading Production Dockets
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3 Lesson 4.2 – Patty Cooking Techniques
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4 Lesson 4.3 – Chicken Cooking Standards
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5 Lesson 4.4 – Bacon Preparation
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6 Lesson 4.5 – Bun Toasting Standards
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7 Lesson 4.6 – Mise en Place
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8 Lesson 4.7 – Portion Control Standards
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9 Lesson 4.8 – Critical Control Points (CCP)
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1 Module Introduction
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2 Lesson 5.1 – Standard Build Sequence
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3 Lesson 5.2 – Layering Techniques
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4 Lesson 5.3 – Sauce Application
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5 Lesson 5.4 – Presentation Consistency
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6 Lesson 5.5 – Wrapping & Packaging
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7 Lesson 5.7 – Quality Control Checklist
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1 Module Introduction
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2 Lesson 6.1 – Product Introduction: Green & Gold Burger
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3 Lesson 6.2 – Recipe & Ingredients: Green & Gold Burger
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4 Lesson 6.3 – Preparation Procedure: Green & Gold Burger
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5 Lesson 6.4 – Burger Assembly: Green & Gold Burger
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6 Lesson 6.5 – Presentation Standards: Green & Gold Burger
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7 Lesson 6.6 – Guest Recommendations: Green & Gold Burger
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8 Lesson 6.7 – Quality Assessment: Green & Gold Burger
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1 Module Introduction
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2 Lesson 7.1 – Product Introduction: Gun Powder Burger
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3 Lesson 7.2 – Recipe & Ingredients: Gun Powder Burger
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4 Lesson 7.3 – Preparation Procedure: Gun Powder Burger
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5 Lesson 7.4 – Burger Assembly: Gun Powder Burger
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6 Lesson 7.5 – Presentation Standards: Gun Powder Burger
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7 Lesson 7.6 – Guest Recommendations: Gun Powder Burger
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8 Lesson 7.7 – Quality Assessment: Gun Powder Burger
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1 Module Introduction
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2 Lesson 8.1 – Product Introduction: Thrilla from Manila Burger
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3 Lesson 8.2 – Recipe & Ingredients: Thrilla from Manila Burger
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4 Lesson 8.3 – Preparation Procedure: Thrilla from Manila Burger
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5 Lesson 8.4 – Burger Assembly: Thrilla from Manila Burger
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6 Lesson 8.5 – Presentation Standards: Thrilla from Manila Burger
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7 Lesson 8.6 – Guest Recommendations: Thrilla from Manila Burger
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8 Lesson 8.7 – Quality Assessment: Thrilla from Manila Burger
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1 Module Introduction
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2 Lesson 9.1 – Product Introduction: Robot Burger
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3 Lesson 9.2 – Recipe & Ingredients: Robot Burger
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4 Lesson 9.3 – Preparation Procedure: Robot Burger
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5 Lesson 9.4 – Burger Assembly: Robot Burger
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6 Lesson 9.5 – Presentation Standards: Robot Burger
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7 Lesson 9.6 – Guest Recommendations: Robot Burger
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8 Lesson 9.7 – Quality Assessment: Robot Burger
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1 Module Introduction
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2 Lesson 10.1 – Product Introduction: Scenic Rim Burger
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3 Lesson 10.2 – Recipe & Ingredients: Scenic Rim Burger
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4 Lesson 10.3 – Preparation Procedure: Scenic Rim Burger
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5 Lesson 10.4 – Burger Assembly: Scenic Rim Burger
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6 Lesson 10.5 – Presentation Standards: Scenic Rim Burger
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7 Lesson 10.6 – Guest Recommendations: Scenic Rim Burger
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8 Lesson 10.7 – Quality Assessment: Scenic Rim Burger
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1 Module Introduction
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2 Lesson 11.1 – Product Introduction: Virgin Burger
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3 Lesson 11.2 – Recipe & Ingredients: Virgin Burger
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4 Lesson 11.3 – Preparation Procedure: Virgin Burger
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5 Lesson 11.4 – Burger Assembly: Virgin Burger
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6 Lesson 11.5 – Presentation Standards: Virgin Burger
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7 Lesson 11.6 – Guest Recommendations: Virgin Burger
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8 Lesson 11.7 – Quality Assessment: Virgin Burger
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1 Module Introduction
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2 Lesson 12.1 – Product Introduction: Mini Me Burger
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3 Lesson 12.2 – Recipe & Ingredients: Mini Me Burger
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4 Lesson 12.3 – Preparation Procedure: Mini Me Burger
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5 Lesson 12.4 – Burger Assembly: Mini Me Burger
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6 Lesson 12.5 – Presentation Standards: Mini Me Burger
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7 Lesson 12.6 – Guest Recommendations: Mini Me Burger
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8 Lesson 12.7 – Quality Assessment: Mini Me Burger
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1 Module Introduction
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2 Lesson 13.1 – Product Introduction: ZZ Burger
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3 Lesson 13.2 – Recipe & Ingredients: ZZ Burger
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4 Lesson 13.3 – Preparation Procedure: ZZ Burger
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5 Lesson 13.4 – Burger Assembly: ZZ Burger
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6 Lesson 13.5 – Presentation Standards: ZZ Burger
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7 Lesson 13.6 – Guest Recommendations: ZZ Burger
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8 Lesson 13.7 – Quality Assessment: ZZ Burger
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1 Module Introduction
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2 Lesson 14.1 – Product Introduction: FourOuncer63 Burger
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3 Lesson 14.2 – Recipe & Ingredients: FourOuncer63 Burger
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4 Lesson 14.3 – Preparation Procedure: FourOuncer63 Burger
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5 Lesson 14.4 – Burger Assembly: FourOuncer63 Burger
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6 Lesson 14.5 – Presentation Standards: FourOuncer63 Burger
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7 Lesson 14.6 – Guest Recommendations: FourOuncer63 Burger
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8 Lesson 14.7 – Quality Assessment: FourOuncer63 Burger
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1 Module Introduction
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2 Lesson 15.1 – Fries & Side Options
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3 Lesson 15.2 – Sauce Pairings
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4 Lesson 15.3 – Beverage Pairings
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5 Lesson 15.4 – Combo Meals
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6 Lesson 15.5 – Upselling Techniques
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7 Lesson 15.6 – Guest Communication
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1 Module Introduction
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2 Lesson 16.1 – Safe Food Handling
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3 Lesson 16.2 – Temperature Control
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4 Lesson 16.3 – Cross Contamination Prevention
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5 Lesson 16.4 – Cleaning & Sanitisation
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6 Lesson 16.5 – Storage Standards
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7 Lesson 16.6 – Burger Quality Control
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8 Lesson 16.7 – Troubleshooting Common Issues
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1 Module Introduction
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2 Lesson 17.1 – Reading Orders Efficiently
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3 Lesson 17.2 – Multi-Burger Production
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4 Lesson 17.3 – Speed vs Quality
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5 Lesson 17.4 – Peak Service Management
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6 Lesson 17.5 – Station Communication
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7 Lesson 17.6 – Teamwork & Workflow
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8 Lesson 17.7 – Closing Procedures
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1 Module Introduction
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2 Lesson 18.1 – Burger Knowledge Review
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3 Lesson 18.2 – Signature Burger Identification
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4 Lesson 18.3 – Practical Cooking Assessment
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5 Lesson 18.4 – Burger Assembly Assessment
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6 Lesson 18.5 – Food Safety Assessment
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7 Lesson 18.6 – Final Written Assessment
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8 Lesson 18.7 – Course Completion & Certification
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Instructor

PSR PRO Coach

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  • Duration N/A

  • Lectures 144 lessons

  • Enrolled 0 students

  • Category: Burger Academy

  • 0 Quizzes

  • Language: English

  • Skill Level Beginner

  • Certificate of Completion

  • Full lifetime access

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