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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)

Looking to apply for 2020 intake dates?

The 2020 intake dates will be launched online in December but you can still apply now by downloading our application form and emailing it to enrol@cordonbleu.edu once completed.

Courses

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Testimonials

  • Eilish-testimonial

    Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever.

    Eilish Roberts – Diplôme de Pâtisserie
  • Lydia-Lee-testimonial
    I have always had much love and passion for food ever since I was a kid. While researching about culinary schools on my last year of college I came across Le Cordon Bleu. Knowing that Le Cordon Bleu is one of the most prestigious culinary schools in the world I was excited to find out that Le Cordon Bleu was opening in the Heart of New Zealand, Wellington. Studying at Le Cordon Bleu Wellington for 9 months as a cuisine student was definitely the most awesome experience I have ever had. I was able to learn many cooking techniques, be taught by highly experienced chef tutors and even assist celebrity chefs during ‘Wellington on a Plate.’
    Lydia Lee- Grand Diplôme
  • brad-testimonial
    I loved studying at Le Cordon Bleu because of the variety of nationalities within my class. Le Cordon Bleu has a very high level of standards and is highly respected in the culinary industry and throughout the world, which gives every student a higher chance to travel the world as a chef. I really enjoyed how they marked every lesson it made every day important, so it forced me to push myself. Le Cordon Bleu classes are practical and hands on; this was my favourite because I feel that this is the best way to learn, especially for me.
    Brad Grevatt - Grand Diplôme
  • 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
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