Bachelor of Culinary Arts and BusinessLe Cordon Bleu New Zealand
Wellington, New Zealand
Price upon request
The Bachelor of Culinary Arts and Business Degree prepares graduates to enter and manage world-class culinary businesses in a globally competitive environment, 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.
What you will learn
Key Information Level: NZQF (Level 7) Credits: 360 Credits (120 per year) Duration: 3 Years Hours per week: Approx. 30-35 hours Entry requirements: 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) What you will learn 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: Compulsory Courses 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: Compulsory Courses CA303 Contemporary Issues CP305 Cooperative Education Project (60 credits) CB306 Strategic Management for global hospitality CB308 Professional Practice CB309 Ethical Food & Wine Business
Who is the course for?
Course details Who is the course for? 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 Ensuring you are ready to enter the hospitality industry with confidence Possible 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