The Bachelor of Culinary Arts and Business (BCAB) will prepare graduates to create, practise and manage a world-class culinary business in a globally competitive environment. This innovative degree programme focuses on developing a knowledge and appreciation of fine food and wine in a paddock-to-plate context, and how this is successfully applied in a range of business oriented culinary settings. Students learn to conceptualise, create, promote, commercialise and manage the culinary product or service in a global context.

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 New Zealand culture, hospitality and produce
* A high level of applied expertise in the skills and knowledge associated with the field of culinary management and business operation
* A mind-set of excellence and innovation
* The ability to communicate effectively in both written and oral forms and display open-mindedness in multiple contexts with social and cultural awareness and flexibility
* The 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
* The ability to be self-directed, manage personal development and accept personal accountability
* The commitment to professional practice and to continuous improvement and extension of knowledge through critical analysis and research

Graduates who wish to pursue further study options related specifically to hospitality and tourism management in New Zealand can study through WelTec, Auckland University of Technology (AUT) and the University of Waikato.
International postgraduate study is available through Le Cordon Bleu Australia (LCBA). This includes Masters degrees of Business Administration (International Hotel and Restaurant Management), International Hospitality Management, and Gastronomic Tourism.

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.

English Language (for international students)
* 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).

Special Entry
An applicant who does not meet all entry requirements may be granted entry where the Head of School responsible for the programme is satisfied the applicant is capable of undertaking the programme.