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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)

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)

    Dometic students over the age of 20 are eligible for direct entry

     

  • 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 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
    • Restaurant 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
    2021
    Feb 15, 2021
    NZD 26,800.00
    Aug 2, 2021
    NZD 26,800.00
    Aug 2, 2021
    NZD 26,800.00

Scholarships

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.

Testimonials

  • Viabhav_Vishen

    Vaibhav Vishen Head Chef at Spring Kitchen by Hilton. Start where you are. Use what you have. Do what you can with no inhibitions. That is what Le Cordon Bleu New Zealand taught me. This has influenced my constant yearning to always question, improve and innovate. Read more

    Vaibhav Vishen - Bachelor of Culinary Arts and Business
  • Candy2

    Candy Puterigunawan Que Cake Class Business owner. My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business. Read more.

    Candy Puterigunawan - Bachelor of Culinary Arts & Business

Other Courses

Grand Diplôme
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Diplôme de Cuisine
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Diplôme de Pâtisserie
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