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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 - February (next intake 23/02/2018) and July (next intake 27/07/2018)

              Key Information

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

              Accreditation Partner: Wellington Institute of Technology (Weltec)

              Duration: 3 Years

              Price: NZD $25,400/ 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
              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
              • Career Pathways
                Entrepreneur, Hotel Manager, Book Author, General Manager, Rostering Supervisor, Human Resources Coordinator, Recruitment Manager, Training Manager, Human Resources Manager, Director of Human Resources,
              • Term Dates & Apply

                Term Dates & Prices

                Select a date
                2018
                Feb 23, 2018 - Nov 30, 2018 (Standard, in English)
                NZD 74,100.00
                Jul 27, 2018 - Jun 28, 2019 (Standard, in English)
                NZD 74,100.00
                2019
                Mar 1, 2019 - Dec 6, 2019 (Standard, in English)
                NZD 74,100.00
                Aug 2, 2019 - Jul 3, 2020 (Standard, in English)
                NZD 74,100.00
                2020
                Mar 2, 2020 - Dec 4, 2020 (Standard, in English)
                NZD 74,100.00

              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

              • 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 - Bachelor of Culinary Arts & Business
              • Joanna Safey
                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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