When you think of a Hospitality course, you might think of things like:
- Using kitchen tools properly
- Mastering basic chopping and dicing
- Learning various cooking techniques
What a lot of prospective students might not realise is that commercial cookery isn’t all about cooking! In addition to practical cooking skills, it’s also important that students enter the workplace with theoretical knowledge to support their cooking skills.
Because of that, our Hospitality courses include both practical and theoretical components.
While the practical side is pretty straightforward, you might wonder what the theoretical part covers in our Hospitality courses at AXIS Institute?
Read on to find out!
Food hygiene
At home, poor hygiene while cooking might only make you and your family sick for a few days. Not ideal, but it’s usually a minor issue. You might end up calling in sick or facing a bit of trouble with your family.
In a commercial kitchen, though, the stakes are much higher:
- Your job could be at risk
- Your business’s reputation might suffer
- You could get negative reviews
- Legal action might be a possibility
Hygiene is critical when working in a commercial kitchen — that’s why our Hospitality courses put a heavy emphasis on teaching you the importance of kitchen hygiene.
As part of the theoretical part of your course, you’ll learn everything there is to know about keeping cooking equipment and benches clean during cooking and between cooks, as well as safe handling criteria for a range of different foods and ingredients.
Storage
Besides cooking, you’ll also be responsible for managing inventory. After all, good ingredients are the key to creating a tasty meal!
And as we all know, certain ingredients or types of food come with unique storage requirements.
As part of the theory component of our Hospitality courses, you’ll learn everything there is to know about safely storing food.
That include things like:
- Proper storage techniques
- How long certain types of food last
- Identifying spoiled ingredients
Our Kitchen Management course features an entire unit focused on teaching you how to maintain the quality of perishable goods — knowledge you’ll rely on daily in your career.
Special dietary requirements
You’d think that accommodating special dietary requirements would be easy —just avoid what a customer is allergic to. But it’s often more complex.
In many commercial kitchens, it can be challenging to avoid cross-contamination, especially if you’re working in a small area and using the same surfaces. For example, flour can spread easily and cause issues for those with celiac disease.
Not only that, but you’ll also need to learn how to identify certain allergens just by looking at the nutritional informational label.
You’ll need to be able to look at the label on a box of ingredients and immediately figure out which ones are unsuitable for a customer’s allergies.
Workplace safety practices
Sharp knives, hot stoves, and a fast-paced environment mean that working in a commercial kitchen has more safety risks than an average office job.
Working in a commercial kitchen comes with its risks — that’s why our Kitchen Management course comes with a considerable focus on teaching you everything you need to know about workplace safety!
You’ll learn about the relevant workplace safety laws, as well as safety procedures in the kitchen covering things like:
- How to safely carry and move heavy objects
- Safely handling broken objects
- How to identify and address slipping and tripping hazards
- Uniforms, hair nets and gloves for safe food handling
- Fire drills, evacuation plans, and operational fire safety equipment
Our courses cover important workplace safety laws for the hospitality industry and also explains your rights as an employee.
Managerial skills
We don’t just teach basic commercial cooking skills — our courses aim to prepare the next generation of hospitality leaders.
And as part of these courses, you’ll learn all of the essential managerial skills you’ll need to succeed as a hospitality leader.
That means things like:
- Menu creation and pricing
- Managing finances
- Monitoring kitchen operations
- Timetabling and rostering
- Inventory management
These skills are essential for advancing in your career or starting your own hospitality business, and you’ll learn them all in our courses!
Start your career in hospitality with AXIS Institute
Getting your foot in the door doesn’t require you to be good with a knife or to know your way around a stove — it also requires you to have a solid understanding of the theory behind it.
Our Hospitality course provides the perfect mix of practical skills and theoretical knowledge. It’s designed to make you a well-rounded job candidate and help you begin your career in Australia’s vibrant hospitality sector.
Find out more by getting in touch with our friendly course advisors today by
- Call our Sydney campus – 07 2102 3553
- Call our Brisbane campus – 02 8358 7277
- Click here to enquire online or send an enquiry email here at [email protected]