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
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