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Le Cordon Bleu New Zealand

PRIVATE TRAINING ESTABLISHMENT

Le Cordon Bleu New Zealand

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Bachelor of Culinary Arts and Business (NZQF Level 7)

Key information

Level of study:
Bachelor's Degree
Tuition fees:
Duration:
3 years
Start date: 15-February-2021
Campus:
Le Cordon Bleu New Zealand
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Course details

Summary

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 conceptualize, create, promote, commercialize and manage the culinary product or service in a global context. This course ensures that students are 100% ready to enter the hospitality industry.

COURSE STRUCTURE

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.

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

CAREER PATHWAYS

  • 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

Entry criteria

  • Academic evidence of equivalence to New Zealand university entrance;
  • 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).

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