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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 ‘pasture 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 completely prepared to enter the hospitality industry.

Two intakes per year -  February and August

Key Information

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

Accreditation Partner: Wellington Institute of Technology (Weltec)

Duration: 3 Years

Price: NZD $26,800/ per year

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
IELTS Academic score (or equivalent test) of 6.0 overall, with no band lower than 5.5 if English is not your first language
17 years old (no upper age limit)




Programme Details

  • Course structure

    The Bachelor of Culinary Arts and Business degree runs for three years and requires the completion of 360 credits. In each year students are expected to complete 120 credits; each year involves 32-weeks of full-time study. 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

    IELTS Academic score (or test equivalent) of 6.0 overall, with no band lower than 5.5 if English is not your first language

    Must be at least 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
  • Career Pathways
    • Culinary Manager
    • Chef
    • Hotel Manager
    • Entrepreneur
    • Resturant Owner or Manager
    • Culinary Consultant
    • Events Manager or Planner
    • Catering Consultant or Manager
    • Menu and Recipe Developer
    • Food and Beverage Promoter
    • Food Writer or Food Critic
  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Aug 9, 2019 - Jun 26, 2020 ( Standard , in English )
    NZD 26,800.00
    Feb 24, 2020 - Dec 11, 2020 ( Standard , in English )
    NZD 26,800.00
    Aug 10, 2020 - Jun 25, 2021 ( Standard , in English )
    NZD 26,800.00
    Feb 15, 2021 - Dec 10, 2021 ( Standard , in English )
    NZD 26,800.00


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.


  • candy-testimonial
    My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. It's not merely a matter of graduating with a Bachelors degree, it helped me grow towards an excellent career in culinary arts. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business, be a leader and a problem solver. The knowledge and skills I have been taught gave me the confidence to pursue my passion and provided me with opportunities to work in excellent hotels and restaurants in Wellington. The lecturers, chefs, and staff are professional and they are open to students' opinions making it a great learning environment.
    Candy Puterigunawan - Bachelor of Culinary Arts & Business
  • Joanna Safey bachelor of culinary arts and business alumni
    Joanna chose to carry out her co-operative education project at the InterContinental Hotel, Wellington. She was tasked with the planning and re-launch of the InterContinental conferencing portfolio. For her exemplary work during her internship, e New Zealand Association for Cooperative Education presented her with the 2016 NZACE Student Honour Award. After graduating she was employed as Manager of Operations and Development at 'Wooden Spoon'. In April 2016, she moved to London and armed with her globally recognised quali cation, Joanne was soon employed as a Restaurant Manager for Caravan, a Kiwi owned restaurant and rotisserie, with 3 locations. Joanna currently manages the largest site si
    Joanna Safey - Bachelor of Culinary Arts and Business Alumni
  • varun
    Le Cordon Bleu, for over 120 years, has been the culinary and hospitality definition of excellence. They have a reputation and a following that is surpassed by none. It was truly an honor and a privilege to obtain my Bachelors degree from Le Cordon Bleu New Zealand. One of the best parts of being a part of the Le Cordon Bleu family is the industry connections and the opportunities that can be provided allowing their students to receive, arguably, the best education and work experience in the best restaurants wherever they are located. The knowledge that I have gained studying and working, both for and alongside, such experienced and amazing people has helped me evolve and develop the skills
    Varun Nadkarni - Bachelor of Culinary Arts & Business
  • mariahna_l
    Le Cordon Bleu made me realise my potential. The teaching methodology applied at Le Cordon Bleu encourages students to put a lot of their own efforts. Therefore, the harder a student is works, the more they will learn and be able to take advantage of the resources and industry connections. I had the opportunity to work with celebrity chefs and participate in large industry events.
    Mariana Ladislao - Bachelor of Culinary Arts & Business

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