Qualification Overview

Qualification Title Bachelor of Culinary Arts and Business
Qualification Type Bachelor Degree
Level 7
Credits 360
Subject Area
  • Food, Hospitality and Personal Services » Food and Hospitality » Cookery
Strategic Purpose Statement
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.
Graduate profile
At the end of his programme, graduates will be able to:
1. Apply their skills and knowledge associated with the field of culinary management and hospitality operations in a business setting.
2. Demonstrate and critique professional behaviours and attitudes appropriate to the everchanging hospitality business sector.
3. Operate independently and in a team environment appropriate to culinary management and hospitality business operations.
4. Display a commitment to professional practice and continuous improvement of knowledge though critical analysis and research.
5. Demonstrate the fundamental principles of cultural safety in their interactions with others, maintaining a philosophy of ethical and cultural integrity within a global context.
6. Evaluate organisational and cultural frameworks in the New Zealand cultural context to explore different world views and values to inform culinary management and hospitality operation best practice.
Education pathways
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.
Graduates may continue their learning in New Zealand or international industry settings through in-house training programmes, for example, in premiere resorts, restaurants, hotel chains or cruise liners, working towards supervisory roles or senior management with a niche or corporate employer.
Employment pathways
Graduates will work at the interface of the produce based and service based sectors in hospitality related settings.
Graduates' entry into culinary industries and professions will vary according to the work experiences of students prior to and during the programme. In some cases, graduates will be ready to work in professional, supervisory or strategic roles; in some cases a period of industry experience or further study may initially be needed, e.g. teaching or journalism, but students will have the potential to progress rapidly, horizontally or laterally, within their chosen culinary profession.
Graduates without prior qualifications or experience will have the fundamental knowledge and skills to commence and quickly progress in a career in food and beverage production, service, business and management in a wide range of New Zealand and international culinary settings.
Graduates wishing to pursue a career as a chef, will be able to do so, the level at which they enter the chefing hierarchy being dependent on their work experience to date. It is estimated that the BCAB would provide sufficient practical cookery experience for students to enter around the level of demi or commis chef and rapidly progress to more senior levels.
Graduates with prior qualifications or experience will have the knowledge, skills and mind-set to progress to executive level and contribute to strategic planning in large or small culinary business contexts. It also provides the qualification base from which to consider a career in culinary education.To find out more about employment opportunities click on the CareersNZ logo, then the provider who offers this qualification.
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).
Education Organisation Le Cordon Bleu New Zealand Institute Limited Partnership
Developed By Le Cordon Bleu New Zealand Institute Limited Partnership
Quality Assured By New Zealand Qualifications Authority
Number 4184
Status Current
Created January 2020
Content
Cuisine Fundamentals, Communications, Food Quality Management Systems. Hospitality Experience, Patisserie, Wine and Beverage Fundamentals, Food and Beverage Operations and Service, Advanced Cuisine, Culinary Applications, Hospitality Management, Aesthetics of Food and Wine, Leadership and Management, Marketing Principles, Small Business Operations, Volume and External Catering Management, Restaurant Concepts and Management, Quality Services Management, Contemporary Industry Trends and Issues, Food and Drink in Contemporary Society, Co-operative Education Project, Decision Making and Strategy, Professional Gastronomic Practice.

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