Price upon request
Course overview
Two intakes per year - February and August Key Information Level: NZQF Level 7 Credits: 360 Credits (120 per year) Duration: 3 Years Price: NZD $26,800/ per year Included in Fees:1 x Chefs Uniform, Pâtisserie and Cuisine Tool Kit, All Ingredients, Course Materials, Exams, Graduation 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:
CP101 - Cuisine Fundamentals
CA102 - Communications
CB103 - Food Quality Management Systems
CA104 - The Hospitality Experience
CP105 - Pâtisserie
CP106 - Wine and Beverage Fundamentals
CP107 - Food and Beverage Operations and Service
CP108 - Advanced Cuisine
Year Two:
CP201 - Culinary Applications
CB202 - Hospitality Management
CB203 - Menu Management
CA204 - Aesthetics of Food and Wine
CB205 - Leadership and Management
CB206 - Marketing Principles
CB207 - Small Business Operations
CP208 - Volume and External Catering Management
Year Three:
CB301 - Restaurant Concepts and Management
CB302 - Quality Services Management
CA303 - Contemporary Industry Trends and Issues
CA304 - Food and Drink in Contemporary Society
CP305 - Co-operative Education Project
CB306 - Decision Making and Strategy
CP307 - Professional Gastronomic Practice
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