Qualification Overview

Qualification Title Bachelor of Culinary Arts
Qualification Type Bachelor Degree
Level 7
Credits 360
Subject Area
  • Creative Arts » Other Creative Arts » Creative Arts not elsewhere classified
Strategic Purpose Statement
The Bachelor of Culinary Arts programme allows tauira to learn in a creative, flexible and collaborative environment
within a culture that promotes and supports culinary driven real-world problem solving. Specifically,
the programme aims to equip tauira with the tools, techniques and competence required to work in
their chosen career path within the extremely broad field of the professional culinary arts. The
whole model is cognisant of the fact that the culinary sector is currently re-evaluating its practices
and product offerings as a result of Te Tiriti o Waitangi obligations, and disruptions brought about by
the global pandemic, and climate change.

Graduates will be able to demonstrate professional competency, specialised technical knowledge,
agile and adaptive design processes, and make a valuable contribution to the direction and
advancement of the culinary industries and food communities within Aotearoa me Te Wai Pounamu.
Graduate profile
1. Apply self-analysis, critical thinking, and reflection skills for continued personal and professional development.
2. Critically reflect on the impact of bicultural perspectives and sustainable practices within their professional practice and their culinary design process.
3. Analyse how they apply principles of manaakitaka, whanaukataka and kotahitaka within their practice to bring about whakapuāwai within a specialised culinary context.
4. Analyse the distinctive characteristics of their culinary philosophy and how these impact on culinary practice.
5. Integrate appropriate design processes and technical skills to produce resolved outcomes, which incorporate socio-cultural, legislative, economic, and political influences within specialised culinary contexts
6. Work professionally within their community to create whakapuāwai (value) within a culinary context.
Education pathways
Post graduate Diploma in Design
Masters in Design
Graduate Diploma in Teaching
Masters in Education
Graduate Diploma in Journalism
Employment pathways
Students who complete all the academic requirements of years one, two and three of the degree programme will be eligible to graduate as Bachelor of Culinary Arts. Depending on chosen path of study, successful graduates will have attained a recognised qualification suitable for entry to careers in:
Chef
Secondary/Tertiary School Education
Entrepreneur
Food Citric
Culinary consultant
Restaurateur
Culinary Arts lecturer
Business owner
Tourism
MediaTo find out more about employment opportunities click on the CareersNZ logo, then the provider who offers this qualification.
Entry Requirements
Entry Criteria Applicants must meet the minimum entry criteria and submit a CV and letter of application that satisfies the requirements of the admissions committee.

Minimum academic entry criteria are:
NCEA Level 3:
* 60 credits at level 3 or above + 20 credits from level 2 or above
* Literacy - minimum of 10 credits through either: - Specified assessment standards - specified assessment standards available through a range of subjects including English for Academic Purposes unit standards 22749, 22750 and 22751 (minimum total of 10 credits);
OR
- Unit standards
- package of three literacy unit standards (total of 10 credits - all three required).
* Numeracy - minimum of 10 credits through either:
- Achievement standards
- specified assessment standards available through a range of subjects - (minimum total of 10 credits);
OR
- Unit standards
- package of three numeracy unit standards (total of 10 credits - all three required).

Additional Requirements
A CV detailing qualifications/academic record, interests and hobbies, positions of responsibility (both in and out of school) and details of work experience (either paid or voluntary).

A letter of application, of no more than 500 words, explaining reasons for application to the BCA, expectations of the programme, career goals in this field and the steps already taken to progress those career goals.

Applicants who do not hold NCEA Level 3 must demonstrate equivalent qualifications/experience through their CV and letter of application and will have to undertake an interview. Provisional Entry A school leaver or adult applicant may be given provisional entry at the discretion of the Academic Leader. Applicants need to demonstrate a strong motivation and desire to achieve in the food industry and established personal or professional interest in food indicating they would be capable of degree level learning.
Education Organisation 2 Organisations can assist in gaining this qualification
Developed By Te Pukenga - New Zealand Institute of Skills and Technology
Quality Assured By New Zealand Qualifications Authority
Number OT5081
Status Current
Created 2011-04-20 00:00:00.0
Last Reviewed 2022-08-22 07:11:35.0
Next Review 2026-12-31 00:00:00.0
Content
Culinary Deliberate Practice, Mahika Kai, Pūmanawa for the Sweet Kitchen, Sensory Design for Kai, Culinary Management and Leadership, Manaakitaka for Kai, Kai and Shared Value Creation, Kai System Design, Financial Forecasting and Analysis, Client Kai Project 1, Client Kai Project 2, Hauora within the Culinary Workplace, Wayfinding for Professional Practice, Major Kai Project, Culinary Framework of Practice, Elective 1, Elective 2, Special Topic Level 6, Special Topic Level 7.

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Education pathways

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