Duration Mode of Delivery Kitchen Location
Course duration is calculated on 20 hours per week of face-to-face training for 66 weeks & 14 weeks of allocated term break. Total Course Duration: 80 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 operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of the industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling 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

Target group for this program will be applicants over the age of 18 who wish to enter the hospitality industry as a small business manager or a departmental store manager.

Recommended Pathways from the qualification

After achieving Diploma of Hospitality Management, individuals could progress to SIT60322 – Advanced Diploma of Hospitality Management qualification.

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 Diploma of Hospitality Management course. However, Glen Institute prefers applicants to have successfully completed the SIT40521 – Certificate IV in Kitchen 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).


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 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).


SITXMGT004 Monitor work operations
SITXFIN009 Manage finances within a budget
SITXCOM010 Manage conflict
SITXHRM009 Lead and manage people
SITXCCS016 Develop and manage quality customer service practices
SITXFIN010 Prepare and monitor budgets
SITXMGT005 Establish and conduct business relationships
SITXGLC002 Identify and manage legal risks and comply with law
SITXCCS015 Enhance customer service experiences



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
BSBTWK503 Manage meetings
BSBCMM411 Make presentations

Note: The elective units may change at college’s discretion, if necessary.