The Bachelor of Culinary Arts and Business Degree prepares graduates to enter and manage world-class culinary businesses in a globally competitive environment, it 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 programmes 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.
Key InformationLevel: NZQF (Level 7) Duration: 3 Years 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 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) |
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
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
The following outlines the key knowledge, skills, attitudes and values graduates will have when they successfully complete this programme:
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.
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
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.
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