This culinary arts degree brings together key culinary techniques and advanced theoretical concepts in food science, technology and ethics. It’s designed to develop your creativity and provide the springboard for your career in culinary arts. It’s suitable for a wide range of students – from students who are coming directly from secondary school to industry professionals wanting to further their skills.
 

Modules

Culinary Arts courses

• Level 5 courses
   

Complete the following course:

• CULN510 Professional Culinary Arts
   

Level 6 courses

Complete the following courses:

• CULN611 Commercial Culinary Practice
• GAST601 Gastronomy

Level 7 courses

Complete the following courses:

• CULN702 Food Ethics and Sustainability
• CULN703 Contemporary Cuisine in Aotearoa
   

Practical industry experience
The Advanced Culinary Showcase course is at the heart of your final semester, giving you the opportunity to create an event. This practical experience helps you build further skills for the workplace and consolidate your decision on your professional career after graduation.
 

Final-year Bachelor of Arts in Culinary Arts students hosted Hope, Strength & Love; a charity fundraising dinner for Breast Cancer Cure. The dinner, a 5-course degustation, was designed with the support of celebrity chefs Ray McVinnie, Ben Baley and Des Harris. The event raised over $3,000 for the charity.
 

Career Outcomes

• Artisan food producer
• Consultant
• Owner/operator small business
• Food and beverage manager
• Food stylist
• Product developer
• Professional chef Teacher
   

What will I learn?

The Bachelor of Arts, a graduate of the Culinary Arts major will be able to:

a. Demonstrate an understanding of relevant theory, principles and concepts and their application in food preparation, presentation and other culinary practices. (Knowledge/Understanding)

b. Inquire critically to inform practice, and specifically to link theory and practice within a  range of culinary contexts. (Inquiry/Research/Creativity)

c. Develop a multi-disciplinary approach to culinary arts by integrating knowledge from a range of relevant disciplines. (Knowledge/Understanding; Skills/Application)

d. Apply critical, conceptual and creative thinking within a culinary environment. (Inquiry/Research/Creativity)

e. Demonstrate advanced skills and knowledge in a professional culinary context, Including the application of culinary leadership and management principles. (Skills/Application; Communication)

f. Contribute to sustainable and responsible management of resources in a commercial Culinary environment. (Ethical/Professional Dispositions)

g. Recognize and respond to diverse customer preferences and requirements. (Communication; Skills/Application)

h. Contribute to innovation and development of culinary practices. (Inquiry/Research/Creativity)

i. Recognize and foster personal and cultural diversity within the culinary environment. (Ethical/Professional Dispositions)