The Bachelor in Culinary Art and Business will prepare graduates to create, practice and manage a world-class culinary business in a globally competitive environment. This innovative degree programme focuses on developing knowledge and appreciation of fine food and wine in a paddock-to-plate context, and ensures graduates can successfully apply these skills 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.
Internationally, there are few degree programmes that combine expertise in culinary practice with critical reflection on the culinary arts, management and business skills. This is seen as a market gap for which there will be high demand (Lashley, 2004).
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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
Owner at Grace Pâtisserie - My experience a Le Cordon Bleu gave me a broader understanding in hospitality management and business which has helped me open my own Pâtisserie Grace Pâtisserie. Read more.
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