Hospitality is the guiding force of the front-of-house. Whether it’s the hosts, servers, bartenders and/or bussers you see bustling about a full-service restaurant or the person at the counter and those keeping the dining area clean in quick service, these are the people responsible for projecting the value hospitality adds to the experience of the restaurant guest. Right?
It’s true that of all the people whose efforts are critical to the overall health and wellness of the many facets of foodservice – the workers who interact with the guest are certainly where the rubber-hits-the-road in regard to hospitality. These are the people who interpret – in real time – the fluid expectations of guests and creatively adjust their efforts to meet or exceed them. By far, these are the people who receive the lion’s share of the credit (or blame) for a restaurant’s hospitality efforts.

What can you look forward to?

1) These courses are handcrafted for beginners.
2) Effective training sessions
3) International internship / trainings
4) culinary solutions Australia international.


  • Food safety in the workplace
  • Budget preparation
  • Building & maintaining business relationships
  • Work in a team
  • developing and implementing business planning
  • environmental sustainability
  • First aid
  • hygiene in work place
  • implementing an occupational health and safety plan
  • kitchen cleaning and maintenance
  • leading and managing staff
  • managing and maintaining budget
  • managing a diverse workforce
  • managing customer service
  • menu planning,development and implementation
  • mis en place and preparation of food
  • monitor day to day operations


  • occupational health safety in work place
  • preparations and cooking of desserts
  • preparations and cooking of meat
  • preparation and cooking of poultry
  • preparation and cooking of seafood
  • preparation and cooking of stocks and soups
  • preparations of entrees and salads
  • preparation of vegetable,fruit,egg and fish
  • prepare cakes,pasteries and yeast goods
  • prepare,cook and serve food for food service
  • presentation of food
  • principles of cookery methods
  • provide customer service
  • rostering staff
  • stock ordering and control
  • storage and receiving of kitchen supplies
  • training and team development
  • understanding business law
  • nutrition and dietary requirements