Focusing on providing business education with an emphasis on culinary arts.
The Bachelor of Culinary Arts and Business will prepare graduates to enter and manage world-class culinary businesses in a globally competitive environment. This innovative degree programme focuses on developing knowledge and appreciation of fine food and beverage in a ‘farm to plate’ context, and how this is successfully applied in a range of business oriented culinary settings. Students will learn to conceptualise, create, promote, commercialise and manage the culinary product or service in a global context. This course ensures that students are 100% ready to enter the hospitality industry.
2 intakes per year - February (next intake 23/02/2018) and July (next intake 27/07/2018)
Level: NZQF Level 7 Credits: 360 Credits (120 per year)
Accreditation Partner: Wellington Institute of Technology (Weltec)
Duration: 3 Years
Price: NZD $25,400/ 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 Plus IELTS 6.0 overal, with no band lower than 5.5 17 years old (no upper age limit)
This programme of study requires completion of 360 credits and involves the equivalent of three years, 32-weeks of fulltime study (per year). In each year students are expected to complete 120 credits. The degree is a three-year programme. Each year is divided into two semesters of 16 weeks.
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
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
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