Advanced Diploma of Hospitality Management

The Advanced Diploma of Hospitality Management is a two-year qualification for people who want to run the show, a restaurant, a hotel department, an events team, a licensed club. It sits above the Diploma of Hospitality Management on the Australian Qualifications Framework, and it's built for students who intend to move into supervisory and management roles rather than stay on the floor. You'll study how a hospitality business actually makes money: rostering and labour cost control, stock and purchasing, budgeting and financial reporting, food and beverage operations, accommodation operations, marketing, and the legal side of serving alcohol and keeping staff and guests safe. Alongside that sit the people skills the industry runs on, leading a team, handling complaints, managing conflict, and dealing with the cultural mix of staff and guests you get in Australia.

Australian qualifications at this level are structured around units of study, each carrying a set number of credit points. Most providers deliver two semesters a year, though some run three trimesters so you can finish faster or spread the load. Assessment is competency-based, you either demonstrate the skill or you don't, which means practical service periods, kitchen and front-of-house simulations, written tasks, and group projects rather than a single exam at the end. Because the qualification is vocational, work-integrated learning is not an add-on; it's how the course is taught. You'll spend time in a training restaurant or simulated hotel environment, and many students take a placement or paid work in a real venue alongside study. Check with Global College Australasia about how placement is arranged and whether it's a required unit.

What you come out with is a set of skills an employer can use on day one. You'll be able to write a roster that meets a wage budget, cost a menu, run a stocktake, manage a function from booking to pack-down, and step into a duty manager shift when something goes wrong. You'll also have a working knowledge of the regulatory side of Australian hospitality, responsible service of alcohol, food safety, workplace health and safety, and fair work obligations. Those are the things that separate a supervisor from a manager in the eyes of an Australian employer.

This course suits a few kinds of people. You might already work in hospitality and want the qualification that gets you promoted. You might be an international student who wants a practical, industry-connected Australian qualification without committing to a three-year bachelor degree. Or you might be changing careers and want to enter an industry that hires on attitude and experience as much as formal study. If you're an international applicant, you'll need to meet the English requirement published by the college, IELTS Academic 6.0–6.5 overall is the standard for courses at this level, with TOEFL iBT, PTE Academic, Cambridge C1 Advanced and the college's own English programmes accepted as equivalents. The Department of Home Affairs sets a separate English threshold for the Student visa itself. On a Student visa you can work up to 48 hours a fortnight while your course is in session, which matters in this field because paid work in a venue is often the best placement you'll get. After you finish, the Temporary Graduate visa (subclass 485) post-study work stream may be available depending on your circumstances. Tuition is published on the CRICOS register under course code 110387E, confirm fees, intake dates and unit details on the official page before you apply.

• Duty manager or shift supervisor, hotels, pubs, clubs, restaurants and resorts across Australia.
• Food and beverage supervisor or restaurant manager, from casual dining groups to fine dining and hotel outlets.
• Front office supervisor, hotels, motels and serviced apartments.
• Events and functions coordinator, venues, conference centres, catering companies.
• Banquet or catering operations supervisor, hotels, stadiums, racecourses, corporate caterers.
• Housekeeping supervisor, hotels and resorts.
• Bar or gaming supervisor, licensed clubs and pubs, where responsible service and gaming compliance matter.
• Small business owner-operator, cafe, restaurant, catering or function business.

Australian industries that hire from this qualification include accommodation hotels and resorts, food and beverage operations, licensed clubs and pubs, event and function venues, catering companies, and tourism operators. Employers range from national hospitality groups to family-run venues, and the qualification is recognised across the sector because it's built around the competencies venues actually use.