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:

• 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

• 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