Level 5 Advanced Diploma in Hospitality Management
The CTH Level 5 Advanced Diploma is designed to develop a strong understanding of managerial, leadership, and strategic decision-making within the hospitality industry. The programme prepares students to operate confidently at senior supervisory and management levels by strengthening both practical insight and academic capability.
A key focus of this qualification is the development of independent research, analytical thinking, and advanced study skills — all essential for leadership roles in today’s competitive hospitality sector.
The Level 5 Advanced Diploma serves as an excellent pathway for:
- Direct entry into managerial positions within the industry, or
- Progression to the final year of a bachelor’s degree programme at selected institutions.
This qualification bridges professional practice with higher academic progression, offering flexibility for both career-focused and academically driven learners.
Admission Requirements
Applicants must:
- Be 18 years of age or above
- Hold the CTH Level 4 Diploma or an equivalent approved qualification
- Demonstrate English language proficiency equivalent to IELTS 5.5
- Possess strong academic study skills
Mission
Vision
Mission
Our mission is to develop highly skilled and globally competent hospitality professionals through structured, practical education. We are committed to delivering industry-led training that builds operational excellence, leadership capability, and professional discipline. By combining immersive learning with international standards, we prepare our students to lead, perform, and progress confidently within the global hospitality and tourism industry.
Vision
Our vision is to be a leading institution in hospitality and tourism education, recognised for developing skilled professionals and future leaders for the global industry. We aspire to set benchmarks in immersive learning, industry alignment, and academic excellence, while expanding our impact across International Hospitality markets.
Expert Teachers
Loren Kadreal
Assistant Director
Grabial Fon
Assistant Director
Jerome Flora
Professor
Victor Aldves
Professor
Brenden Vine
Principal
Alex Carry
Professor
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Education is the passport to the future for tomorrow belongs to those who prepare for it today.
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Syllabus Overview
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| Unit No | Unit Title | L | CV | GLH | Learning Outcomes | Assessment Method |
|---|---|---|---|---|---|---|
| 2ICHI | Introduction to the Catering and Hospitality Industry | 2 | 3 | 25 | 1. Understand the organisation of kitchens 2. Know the career opportunities in the catering and hospitality industry 3.Outline the services offered within the industry. 4. Identify the factors which influence catering and hospitality businesses. | • A recipe log • A theory test • Two practical exams |
| 2KHFS | Kitchen Hygiene and Food Safety | 2 | 1 | 8 | 1. Understand how to meet the legal requirements of maintaining food safety within the workplace 2. Understand why personal hygiene and cleanliness are important within the workplace. 3. Understand how to maintain the work areas cleanly and hygienically. 4. Understand how to maintain the work areas in a clean and hygienic manner. | |
| 2MPCTW | Introduction to Menu Planning, Costings and Team Work | 2 | 4 | 32 | 1. Understand the organisation of kitchens. 2. Be able to plan and prepare menus for catering operations. 3. Be able to apply basic calculations used in catering operations 4. Be able to plan and organise own work. 5. Be able to work effectively with team members. | |
| 2MPO | Prepare and Cook Meat, Poultry and Offal | 2 | 6 | 50 | 1. Know how to prepare, cook and finish meat, poultry and offal. 2. Be able to prepare meat, poultry and offal 3. Be able to cook meat, poultry and offal. | |
| 2FAS | Prepare and Cook Fish and Shellfish | 2 | 4 | 32 | 1. Know how to prepare, cook and finish fish and shellfish. 2. Be able to prepare fish and shellfish. 3. Be able to prepare cook fish and shellfish | |
| 2VPVP | Prepare and Cook Vegetables, Pulses and Vegetable Proteins | 2 | 4 | 32 | 1. Know how to prepare, cook and finish vegetables, pulses and vegetables proteins. 2. Be able to prepare vegetables, pulses and vegetable proteins 3. Be able to cook vegetables, pulses and vegetable proteins | |
| 2SSS | Prepare and Cook Stocks, Soups and Sauces | 2 | 4 | 32 | 1. Know how to prepare, cook and finish stocks, soups and sauces. 2. Be able to prepare stocks, soups and sauces. 3. Be able to cook stocks, soups and sauces. 4. Be able to finish stocks, soups and sauces. | |
| 2PRE | Prepare and Cook Pasta, Rice and Eggs | 2 | 3 | 25 | 1. Know how to prepare, cook and finish pasta, rice and eggs. 2. Be able to prepare pasta, rice and eggs. 3. Be able to cook pasta, rice and eggs. | |
| 2PDP | Prepare and Cook Pastry and Dough Products | 2 | 3 | 25 | 1. Know how to prepare, cook and finish pastry and dough products. 2. Be able to prepare pastry and dough products. 3. Be able to cook pastry and dough products. | |
| 2CHD | Prepare and Cook Cold and Hot Desserts | 2 | 3 | 25 | 1. Know how to prepare, cook and finish cold and hot desserts. 2. Be able to prepare, cook and finish cold and hot desserts. 3. Be able to cook and finish cold and hot desserts. | |
| 2BCS | Prepare and Cook Biscuits, Cakes and Sponges | 2 | 3 | 25 | 1. Know how to prepare, cook and finish biscuits, cakes and sponges. 2. Be able to prepare biscuits, cakes and sponges. 3. Be able to cook biscuits, cakes and sponges |
