Duration | Mode of Delivery | Kitchen Location | Delivery Location |
---|---|---|---|
Course duration is calculated on 20 hours per week of face-to-face training for 84 weeks & 20 weeks of allocated term break. Total Course Duration: 104 weeks |
|
172 Victoria Street, Richmond, VIC 3121 | Level 5, 310 King Street, Melbourne VIC 3000 |
Course Description
This qualification reflects the role of highly skilled senior managers who
use a broad range of hospitality skills combined with specialised managerial
skills and substantial knowledge of the industry to coordinate hospitality
operations. They operate with significant autonomy and are responsible for
making strategic business management decisions. This qualification provides
a pathway to work in any hospitality industry sector and for a diversity of
employers, including restaurants, hotels, motels, catering operations,
clubs, pubs, cafés, and coffee shops. This qualification allows for
multi-skilling and for acquiring targeted skills in accommodation services,
cookery, food and beverage and gaming. The skills in this qualification must
be applied in accordance with Commonwealth and State/Territory legislation,
Australian standards and industry codes of practice.
Who can Enroll
The target group for this program will be applicants over the age of 18 who
wish to enter the hospitality industry as senior business manager or a
specialised managerial skill.
Recommended Training Pathways
Pathways into the qualification
Individuals may enter Advanced Diploma of Hospitality Management once completed the Certificate III in Commercial Cookery, Certificate IV in Kitchen Management and Diploma of Hospitality Management.
Recommended Pathways from the Qualification
After achieving Advanced Diploma of Hospitality Management, individuals could progress into a bachelor’s/ master’s degree program in hospitality discipline.
Employment Pathways from the Qualification
This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes as below:
-
- Restaurants
- Hotels
- Motels
- Catering operations
- Clubs
- Pubs
- Cafés
- Coffee shops
Entry Requirements
- There are no formal prerequisites required to enter the Advanced Diploma
of Hospitality Management course. However, Glen Institute prefers
applicants to have successfully completed the SIT50422 – Diploma of
Hospitality Management or a similar qualification.Additionally,
applicants must meet the following entry requirements: -
English Language Requirement Minimum IELTS score of
6.0 or PTE score of 52 or Certificate IV in EAL or equivalent*. -
*For equivalency of various English Languages proficiency testing and
other forms of equivalency, please refer to the admissions and student
selection policy available in the student’s handbook
(www.glen.edu.au).Note:In the absence of formal
English qualifications, Glen Institute may proffer English Placement
Test.
Academic Requirement
No prior academic requirements apply for this qualification; however, Glen
Institute requires successful completion of Australian Equivalent Year 12
qualification or higher.
Age Requirement
All applicants must be aged 18 years or over at the time of applying for
admission to the course.
Language Literacy and Numeracy (LLN) Requirement
Applicants will be required to demonstrate their LLN capabilities &/or
complete an LLN assessment prior to the commencement of the course as per
the Glen Pre-training & LLN Policy & Procedure. Glen Institute
uses the LLN Robot platform for the assessment.
Other
Applicants should have proficiency in digital literacy and MS Office
skills (Word, Excel and PowerPoint). Applicants should be in possession of
their personal computer (the minimum configuration should be Intel Core i3
(sixth generation or newer) or equivalent. Operating System: Microsoft
Windows 10 Professional x64, Memory: 4 GB RAM, Storage: 120 GB internal
storage).
CORE UNITS
Code | Description |
---|---|
SITXMGT004 | Monitor work operations |
SITXFIN009 | Manage finances within a budget |
SITXHRM009 | Lead and manage people |
SITXCCS016 | Develop and manage quality customer service practices |
SITXFIN010 | Prepare and monitor budgets |
SITXGLC002 | Identify and manage legal risks and comply with law |
SITXMGT005 | Establish and conduct business relationships |
BSBOPS601 | Develop and implement business plans (ADLM) |
SITXFIN011 | Manage physical assets |
BSBFIN601 | Manage organisational finances |
SITXHRM010 | Recruit, select and induct staff |
SITXHRM012 | Monitor staff performance |
SITXMPR014 | Develop and implement marketing strategies |
SITXWHS008 | Establish and maintain a work health and safety system |
ELECTIVE UNITS
Code | Description |
---|---|
SITXFSA005 | Use hygienic practices for food safety |
SITHKOP013 | Plan cooking operations |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHCCC023 | Use food preparation equipment |
SITHCCC030 | Prepare vegetables, fruit, eggs and farinaceous products |
SITHCCC028 | Prepare appetisers and salads |
SITHCCC031 | Prepare vegetarian and vegan dishes |
SITHCCC035 | Prepare poultry dishes |
SITHCCC037 | Prepare Seafood dishes |
SITHCCC036 | Prepare meat dishes |
SITHCCC029 | Prepare stocks, sauces and soups |
SITHCCC042 | Prepare food to meet special dietary requirements |
SITHCCC040 | Prepare & serve cheese |
SITHCCC044 | Prepare specialised food items |
SITXINV008 | Control stock |
SITXHRM008 | Roster staff |
SITXCOM010 | Manage conflict |
SITXWHS007 | Implement and monitor work health and safety practices |
SITXCCS015 | Enhance customer service experiences |
Note: The elective units may change at college’s discretion, if necessary.