Bachelor of Culinary Arts and Business

Wellington

INTAKE: Aug & Feb

Program Overview

The Bachelor of Culinary Arts and Business at Le Cordon Bleu New Zealand is an innovative degree designed to combine culinary creativity with business and management expertise. This program provides students with a solid foundation in gastronomy, entrepreneurship, hospitality management, and food innovation. It prepares graduates to become leaders and innovators in the global culinary and hospitality industries. The program integrates hands-on culinary training with academic study, offering students a unique blend of practical skills, strategic thinking, and entrepreneurial knowledge essential for success in today’s competitive culinary world.

Curriculum: The curriculum is carefully structured to balance practical culinary training with business and management education. Core subjects include Culinary Techniques, Food Production, Restaurant Management, Marketing, Business Strategy, Financial Planning, and Food Sustainability. Students learn both the artistry and science of cooking, as well as the essential business skills needed to manage or own a hospitality enterprise. The program emphasizes innovation, sustainability, and leadership, ensuring students can adapt to evolving global food trends and consumer demands. In their final year, students undertake a culinary business project or internship, applying their learning to real-world industry challenges.

Research Focus: Research and innovation play a vital role in this degree. Students explore emerging culinary technologies, sustainable food systems, cultural gastronomy, and food entrepreneurship. Research projects encourage critical thinking, creativity, and evidence-based decision-making, empowering students to contribute to the evolution of the global culinary industry. The program also promotes awareness of sustainable business practices and ethical food sourcing, aligning with modern industry values.

Industry Engagement: Le Cordon Bleu New Zealand has strong ties with leading chefs, restaurants, hotels, and hospitality organizations both locally and internationally. Through industry internships, workshops, and guest lectures, students gain real-world exposure and valuable professional connections. The program includes opportunities to participate in culinary events, competitions, and innovation showcases, allowing students to build networks and enhance their career prospects. The close collaboration with industry experts ensures that the curriculum remains current and aligned with global hospitality standards.

Global Perspective: As part of the Le Cordon Bleu international network, this program offers a truly global learning experience. Students benefit from exposure to international culinary techniques, global food trends, and multicultural perspectives. The qualification is recognized worldwide, opening career opportunities in luxury hotels, fine dining restaurants, food innovation companies, and entrepreneurial ventures. The multicultural campus environment encourages cultural exchange and global collaboration, preparing students for international careers in the culinary and business sectors.

Location

Wellington

Score

IELTS 6

Tuition Fee

NZD 29300

Undergraduate Entry Requirements

Academic Qualifications: Applicants should have successfully completed their secondary education with a minimum overall score of 60% or equivalent in their respective country's grading system.

English language proficiency:

IELTS: A minimum overall score of 6.0 with no individual component below 5.5.
TOEFL: A minimum overall score of 79.
PTE: A minimum overall score of 51.

Le Cordon Bleu New Zealand is supporting talented and passionate international students who aspire to build successful careers in the global culinary and hospitality industries. The institute offers a variety of scholarships and financial aid options designed to recognize excellence, encourage diversity, and make quality education more accessible.

Merit-Based Scholarships: Le Cordon Bleu New Zealand provides academic and performance-based scholarships for students who demonstrate outstanding talent, creativity, and commitment to the culinary arts. These scholarships are often awarded based on previous academic achievements, professional experience, and a strong personal statement or portfolio.

Leadership and Talent Scholarships: Exceptional applicants who display leadership potential, innovation, or community involvement may be eligible for Leadership and Talent Scholarships. These awards support students who can make a positive impact in the culinary world and represent Le Cordon Bleu’s values of excellence and professionalism.

Need-Based Financial Assistance: For international students facing financial challenges, Le Cordon Bleu New Zealand offers need-based financial aid to help cover tuition and living expenses. Applicants are assessed individually, taking into account their financial situation and career aspirations.

Le Cordon Bleu New Zealand offers the prestigious Bachelor of Culinary Arts and Business, a program that blends culinary mastery with business strategy and innovation. This globally recognized degree prepares graduates to excel in both creative and managerial roles across the culinary, hospitality, and food industries.

Executive Chef: Lead kitchen operations in fine-dining restaurants, luxury hotels, or cruise lines. Graduates are equipped with strong culinary techniques, creativity, and leadership skills to manage teams and design innovative menus.

Restaurant Owner / Entrepreneur: Use business and culinary knowledge to launch or manage restaurants, cafés, or catering ventures. The program’s emphasis on entrepreneurship helps graduates build and sustain successful food businesses.

Food and Beverage Manager: Oversee daily operations, budgeting, and quality standards of food and beverage departments in hospitality establishments, ensuring smooth service and customer satisfaction.

Culinary Consultant: Advise restaurants, hotels, and food brands on menu development, kitchen efficiency, and culinary trends. Graduates can leverage their expertise to help businesses innovate and stay competitive.

Product Development Manager: Work with food manufacturing or retail companies to create and test new food products, focusing on taste, presentation, and market demand. This role combines culinary creativity with business acumen.

Hospitality Manager: Manage operations in hotels, resorts, and event spaces, ensuring seamless coordination between departments and delivering exceptional guest experiences.

Food Stylist / Food Media Specialist: Collaborate with photographers, advertising agencies, and media outlets to design visually appealing food presentations for magazines, television, and digital campaigns.

Culinary Instructor or Educator: Share professional expertise by teaching culinary techniques, food innovation, or hospitality management in educational institutions or private culinary schools.

Catering and Events Manager: Plan and manage large-scale catering events, corporate functions, and private celebrations, ensuring culinary excellence and flawless event execution.

Food Critic or Writer: Combine culinary expertise and communication skills to write for food magazines, blogs, and publications, reviewing restaurants, trends, and emerging cuisines.