Bachelor of Culinary Arts and Business

Le Cordon Bleu New Zealand Institute Limited Partnership

Subject area

Cookery

Qualification

Check out Fees Free to see whether you are eligible for a year of fees-free study or two years industry training. Contact your provider to confirm your study options meet the criteria.

Entry requirements

Entry to the Bachelor of Culinary Arts and Business is dependent on the following requirements: * An applicant must be a minimum of 17 years of age. * An applicant less than 20 years of age will require: EITHER NCEA Level 3, including * Three approved subjects at level 3 (as specified on the NZQA list), made up of 14 credits each * Literacy - 10 credits at level 2 or above (as specified on the NZQA list), made up of 5 credits in reading and 5 credits in writing * Numeracy - 10 credits at level 1 or above (as specified on the NZQA list) OR Sixth Form Certificate with a total of 12 or less in best 4 subjects. If English is not one of these a grade of 5 or better is also required in English OR In the case of international students, evidence of equivalence to the above qualifications Provisional enrolment may be granted to those applicants under the age of 20 who have a minimum of 80 credits at NCEA Level 2, including English. Provisionally enrolled students are required to pass all year one courses (120 credits) in the programme of study before progressing to any Year Two courses. * An applicant over twenty years of age has open entry to this programme, although programme counselling will be given to applicants do not meet the above requirements. International Applicants: The minimum entry requirement for international students is IELTS Academic score of 6 with no band score lower than 5.5 (or equivalent). IELTS scores used must be taken from a single IELTS Test Report Form (i.e. combining scores from more than one test is not permissible).

About the course

What can I expect out of this qualification?

The Bachelor of Culinary Arts and Business (BCAB) prepares graduates to create, operate and manage world-class culinary and hospitality businesses in globally competitive environments. The innovative degree programme focuses on developing a knowledge and appreciation of fine food and wine in a paddock-to-plate context, applied in a range of business oriented culinary and hospitality settings. Students learn to conceptualise, create, promote, commercialise and manage the culinary product or hospitality service in a global context.