Duration Mode of Delivery Kitchen Location
Course duration is calculated on 20 hours per week of face-to-face training for 88 weeks & 16 weeks of allocated term break. Total Course Duration: 104 weeks
  • Face to face classroom based.
  • Multicultural groups in an instructor‐led learning environment.
  • Assessment in simulated environment.
Location can vary

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 Pathways from the Qualification

After achieving a Diploma of Hospitality Management, individuals could progress into a bachelor’s or master’s degree program in the hospitality discipline.

Employment Pathways from the Qualification

This qualification provides a pathway to work in any hospitality industry sector as a senior 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 RequirementMinimum IELTS score of 5.5 or PTE score of 42 or Certificate III 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).


    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.


    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).


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


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.