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Le Cordon Bleu

Bachelor of Culinary Arts & Business

488 South Rd, Moorabbin VIC 3189, Australia

Duration

3-4 years

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)

Key Information

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)

 

 

Programme Details

  • COURSE STRUCTURECLOSE

    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.

    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

  • ENTRY REQUIREMENTSDETAILS
  • WHAT QUALIFICATION WILL I GAINDETAILS
  • STUDENT HANDBOOKDETAILS
  • CAREER PATHWAYS
  • TERM DATES & APPLY
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Contact & Location

Address

488 South Rd, Moorabbin VIC 3189, Australia