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The Bachelor of Culinary Arts and Business Degree prepares graduates to enter and manage world-class culinary businesses in a globally competitive environment, gives students the option to choose from a Food Entrepreneurship or Hospitality Management stream and a chance to intern anywhere in the world! This prestigious degree programme ensures graduates are highly sought after, can climb the industry ladder with confidence and achieve their dream culinary career.

Le Cordon Bleu progammes are highly respected and internationally recognised, by graduating with Le Cordon Bleu, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competition in a demanding and changing industry. Contact us now and take the first step in gaining a highly respected education in New Zealand at one of the top culinary schools - Le Cordon Bleu.

Two intakes per year -  February and August

Key Information

Level: NZQF (Level 7)

Credits: 360 Credits (120 per year)

Duration: 3 Years

International: NZD $28,200/ per year
Domestic: NZD $14,100/ per year

Included in Fees: 2 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:

    - Compulsory Courses -

    CP101 Cuisine Fundamentals
    CB103 Food Quality Management Systems
    CA104 The Hospitality Experience
    CP105 Patisserie
    CP106 Wine and Beverage Fundamentals
    CP107 Food and Beverage Operations Service
    CB109 Accounting Principles and Practice

    - Food Entrepreneurship Electives -

    CP108 Advanced Cuisine
    CB110 Food and Beverage Cost Control
    CP112 Kitchen Operations Management

    - Hospitality Management Electives -

    CB110 Food and Beverage Cost Control
    CB111 Management Concepts
    CP112 Kitchen Operations Management

    Year Two:

    CB206 Marketing Principles
    CP208 Volume and External Catering Management
    CH210 Hospitality Financial Management
    CB211 Human Resource Management
    CB212 Management Information Systems

    - Food Entrepreneurship Electives -

    CP201 Culinary Applications
    CB203 Menu Management
    CA204 Aesthetics of Food and Wine
    CP209 Professional Gastronomic Practice

    - Hospitality Management Electives -

    CB202 Hospitality Management
    CB213 Restaurant Concepts
    CB214 Quality Services Management

    Year Three:

    CA303 Contemporary Issues
    CP305 Cooperative Education Project (60 credits)
    CB306 Strategic Management for global hospitality
    CB308 Professional Practice
    CB309 Ethical Food & Wine Business



  • 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
  • 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
    Aug 12, 2024
    Feb 10, 2025
    Aug 11, 2025

Alumni Success Mariah Grace

Le Cordon Bleu New Zealand Alumni Mariah Grace moved to New Zealand in 2014 for further studies at Le Cordon Bleu New Zealand, completing the Bachelor of Culinary Arts and Business Degree to acquire the skills that were needed to pursue her dream of owning her own business Grace Patisserie.

Book an Appointment

Cost: Free

We encourage you to book an appointment via video, phone or in person so that you can experience Le Cordon Bleu New Zealand.
  • Meet with our team to discuss the right programme for you
  • Get all your questions answered in person
  • Talk through our facilities


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.


  • 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