You have a true love for food, and a knack for finding great flavours. For years, you’ve experimented in the home kitchen, trying out all kinds of new and exciting recipes.
Simply put, you just love cooking.
So, why not turn that passion into a career?
Many students who join our Kitchen Management course in Sydney and Brisbane say their love for cooking is what drives them. Their friends and family enjoy their cooking, and they’re already familiar with the basics. And we think it’s fantastic that you’re leaping at the opportunity to turn your passion into a career!
Just remember, working in a commercial kitchen is quite different from cooking at home. While the tools and techniques might be similar, the experience is unique.
Before you sign up for our AXIS’ Kitchen Management course, take some time to learn about how a commercial kitchen differs from your home setup and how you can enjoy a fulfilling career in a top hotel, restaurant. or even on a cruise ship.
5 differences between commercial kitchen and home kitchen
1. Home cooking is more relaxed
Cooking at home is a pleasure. You control the pace, work at your own speed, and can even enjoy your favourite TV show while waiting for things to cook. There’s no rush, and you don’t have to worry about timing.
In contrast, cooking in a commercial kitchen is all about keeping things on track. You have to make sure that food gets to customers quickly and efficiently. You’ll need to manage time well and keep your team moving smoothly in a busy environment.
A commercial kitchen is often fast-paced and bustling, and many people enjoy the energy of working through lots of orders during the dinner rush. It’s a big change from the relaxed vibe of home cooking, so it’s something to consider before making the jump to a professional kitchen.
2. The utensils are different
At home you might have a lot of specialised gadgets, like a fancy onion cutter or a pasta maker, to make cooking easier and more fun.
In a commercial kitchen, you won’t find many of these gadgets. They’re often seen as extra items that need to be stored and cleaned. Instead, you’ll rely on a basic tools and your skills to create beautifully plated dishes.
While commercial kitchens do have impressive equipment like deep fryers and large cooktops, the everyday utensils are often quite simple. A professional chef can make almost anything with just a sharp knife and some pots and pans.
In our Kitchen Management course, you’ll learn how to be fast and efficient with these basic tools, mastering techniques to make the most of them.
3. You’ll work with bigger equipment
When you step into a commercial kitchen for the first time, you’ll notice that everything is larger.
The cooktops are hotter, the deep fryers have considerably more volume, and the oven heats up faster than at home.
While this can make cooking easier, it also means you’ll need to adjust to the new pace and learn how to safely use this bigger, more powerful equipment. Plus, there will be kitchen tools you’ve never used before that you’ll need to get familiar with.
4. Teamwork matters in the commercial kitchen
At home, you’re usually the only one cooking, with maybe a bit of help from a family member now and then.
In a commercial kitchen, it’s a different story!
You’ll be a part of a big team, working with chefs, dishwashers, and other kitchen staff. Good teamwork is crucial to make sure orders are prepared and served quickly.
You’ll need to work well both on your own and with others, helping out where needed and making sure orders are completed on time.
In a busy kitchen, space is cramped, and many people will be moving around with hot pots and pans. Good communication is key to avoid accidents.
The best way to learn how to handle this is through hands-on experience, which is exactly what AXIS’ Kitchen Management courses in Brisbane and Sydney provide. Our classes include practical lessons in workshops designed to mimic real commercial kitchens. Plus, our experienced trainers will share their tips and tricks to help you work efficiently in a busy kitchen.
5. Not all recipes scale up
At home, most recipes are meant for 3-5 people, which is perfect for a family meal. If you to cook for a larger group, it’s easy to just double the recipe.
In a commercial kitchen, though, you might need to cook for hundreds of guests, like at a buffet where large quantities are prepared all at once.
The challenge is that not all recipes scale up easily. For instance, a recipe meant for 4 people can’t always be multiplied to serve 100 by just increasing each ingredient. Sometimes, like with alcohol, the larger amount doesn’t mix well and can overwhelm other flavours.
This is something you learn through experience. It involves testing and adjusting recipes to get the results you need.
Take the first step towards your career with our Kitchen Management course
If you want to turn your love for cooking into a career, you need to know the differences between a commercial kitchen and a home kitchen.
You’ll also need the right training and qualifications!
Our practical workshops and work placements with industry partners will give you a real taste of working in a commercial kitchen, helping you succeed in your new career.
As a nationally accredited training organisation, we provide lessons from experienced trainers who are well-connected in the industry.
We offer the SIT40521 Certificate IV in Kitchen Management (CRICOS Course Code: 111871G) at our Brisbane and Sydney campuses, so you can choose the location that suits you best!
If you’re interested in studying our Kitchen Management course, make an enquiry online today or give us a call:
- Brisbane campus: 07 2102 3553
- Sydney campus: 02 8358 7277