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              Focusing on providing business education with an emphasis on culinary arts.

              The Bachelor of Culinary Arts and Business will prepare graduates to enter and manage world-class culinary businesses in a globally competitive environment. This innovative degree programme focuses on developing knowledge and appreciation of fine food and beverage in a ‘farm to plate’ context, and how this is successfully applied in a range of business oriented culinary settings. Students will learn to conceptualise, create, promote, commercialise and manage the culinary product or service in a global context. This course ensures that students are 100% ready to enter the hospitality industry.

              2 intakes per year: March, September

              Key Information

              Level: NZQF Level 7
              Credits: 360 Credits (120 per year)

              Accreditation Partner: Universal College of Learning (UCOL)

              Duration: 3 Years

              Price: NZD $24,700/ per year* | April Intake Onwards: NZD $25,400

              Included in Fees:1 x Chefs Uniform, Pâtisserie and Cuisine Tool Kit, All Ingredients, Course Materials, Exams, Graduation

              Hours per week: Approx. 30-35 hours

              Entry requirements: Academic evidence of equivalence to New Zealand university entrance
              Plus IELTS 6.0 overal, with no band lower than 5.5
              17 years old (no upper age limit)

              Programme Details

              • Course structure

                This programme of study requires completion of 360 credits and involves the equivalent of three years, 32-weeks of fulltime study (per year). In each year students are expected to complete 120 credits. The degree is a three-year programme. Each year is divided into two semesters of 16 weeks.

                Year One:

                CP101 - Cuisine Fundamentals
                CA102 - Communications
                CB103 - Food Quality Management Systems
                CA104 - The Hospitality Experience

                CP105 - Pâtisserie
                CP106 - Wine and Beverage Fundamentals
                CP107 - Food and Beverage Operations and Service
                CP108 - Advanced Cuisine

                Year Two:

                CP201 - Culinary Applications
                CB202 - Hospitality Management
                CB203 - Menu Management
                CA204 - Aesthetics of Food and Wine

                CB205 - Leadership and Management
                CB206 - Marketing Principles
                CB207 - Small Business Operations
                CP208 - Volume and External Catering Management

                Year Three:

                CB301 - Restaurant Concepts and Management
                CB302 - Quality Services Management
                CA303 - Contemporary Industry Trends and Issues
                CA304 - Food and Drink in Contemporary Society

                CP305 - Co-operative Education Project
                CB306 - Decision Making and Strategy
                CP307 - Professional Gastronomic Practice

              • Entry requirements
                Academic evidence of equivalence to New Zealand university entrance Plus IELTS 6.0 (Academic), with no band lower than 5.5 & at least 6.0 in writing 17 years old (no upper age limit)
              • What qualification will I gain

                The following outlines the key knowledge, skills, attitudes and values graduates will have when they successfully complete this programme:

                • Knowledge of culinary applications and gastronomy in an international environment enriched by the interpretation of established traditions in a contemporary context and an appreciation of NZ culture, hospitality and produce
                • High level of applied expertise in the skills and knowledge associated with the field of culinary management and business operation
                • Mind-set of excellence and innovation
                • Ability to communicate effectively in both written and oral forms and display open-mindedness in multiple contexts with social and cultural awareness and flexibility
                • Ability to demonstrate the fundamental principles/tenets of cultural safety in their interactions with others, maintaining a philosophy of ethical and cultural integrity within a global context
                • Ability to be self-directed, manage personal development and accept personal accountability
                • Commitment to professional practice and to continuous improvement and extension of knowledge through critical analysis and research
                Ensuring you are ready to enter the hospitality industry with confidence
              • Student handbook
              • Term Dates & Apply

                Term Dates & Prices

                Select a date
                Feb 24, 2017 - Nov 4, 2017 (Standard, in English)
                NZD 74,100.00
                Jul 28, 2017 - Jun 29, 2018 (Standard, in English)
                NZD 74,100.00


              Do You Have A Degree Of Interest In The Culinary Arts? Le Cordon Bleu New Zealand invites applications for the Bachelor of Culinary Arts and Business Scholarships each worth NZD $36,000 (over 3 years). This Scholarship is only available for New Zealand & Australian citizens.


              • candy-testimonial
                My three years of study at Le Cordon Bleu has been the most valuable experience yet. It's not merely a matter of graduating with a Bachelor degree, it helped me grow towards an excellent career in culinary arts. Bachelor of Culinary Arts and Business allowed me to learn not only the French technique of cuisine and patisserie, but also how to manage our own business, be a leader and a problem solver. The knowledge and the skills taught gave me the confidence to pursue my passion and provided me with opportunities to work in excellent hotels and restaurants in Wellington. Not to mention, the lecturers, chefs and staff are professional and they are open to students' opinions. Definitely not an
                Candy Puterigunawan
              • Eilish-testimonial
                Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever. With each and every class being more exciting and fulfilling than the last. I have been constantly reminded of how fast paced, exciting and ever-changing this industry is, and although we’re taught the traditional classics of French cuisine we are always encouraged to bring our own creativity and flair to our products always preparing us for the future after graduation
                Eilish Roberts – Diplôme de Pâtisserie
              • brad-testimonial
                I loved studying at Le Cordon Bleu because of the variety of nationalities within my class. Le Cordon Bleu has a very high level of standards and is highly respected in the culinary industry and throughout the world, which gives every student a higher chance to travel the world as a chef. I really enjoyed how they marked every lesson it made every day important, so it forced me to push myself. Le Cordon Bleu classes are practical and hands on; this was my favourite because I feel that this is the best way to learn, especially for me.
                Brad Grevatt - Grand Diplôme
              • Lydia-Lee-testimonial
                I have always had much love and passion for food ever since I was a kid. While researching about culinary schools on my last year of college I came across Le Cordon Bleu. Knowing that Le Cordon Bleu is one of the most prestigious culinary schools in the world I was excited to find out that Le Cordon Bleu was opening in the Heart of New Zealand, Wellington. Studying at Le Cordon Bleu Wellington for 9 months as a cuisine student was definitely the most awesome experience I have ever had. I was able to learn many cooking techniques, be taught by highly experienced chef tutors and even assist celebrity chefs during ‘Wellington on a Plate.’
                Lydia Lee- Grand Diplôme

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