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Le Cordon Bleu

Bachelor of Culinary Arts & Business

488 South Rd, Moorabbin VIC 3189, Australia


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


    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


Contact & Location


488 South Rd, Moorabbin VIC 3189, Australia