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.
172 Victoria Street, Richmond, VIC 3121


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

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

  • 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

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


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.