Why Study Bachelor of Culinary Arts and Business

The Bachelor of Culinary Arts and Business provides a blend of professional culinary training and business education. It is designed for students who want to develop practical cooking skills while gaining the knowledge needed to manage restaurants, hospitality operations or their own food-related businesses.

• Gain internationally focused culinary and business knowledge.

• Develop practical expertise in professional cuisine, food production and gastronomy.

• Learn how to plan, develop, promote and manage culinary products and services.

• Understand global hospitality trends, food culture and contemporary culinary practices.

• Build business, leadership, communication and management skills.

• Study in Wellington, New Zealand, with exposure to the country's hospitality and food industry.

Key Benefits

• Qualification: New Zealand Qualifications Framework (NZQF) Level 7.

• Credits: 360 credits, with 120 credits per year.

• Duration: 3 years of full-time study, comprising 32 study weeks per year, divided into two 16-week semesters.

• Campus Location: Wellington Campus, 52 Cuba Street, Te Aro, Wellington, New Zealand.

• Mode of Learning: Primarily on-campus, full-time learning, combining practical culinary training, demonstrations, theoretical classes and independent study.

• Study Load: Approximately 30–35 hours per week.

• Intakes: February and August.

• Entry Requirements:

  • Minimum age of 17 years at the commencement of the programme, with no upper age limit.

  • Academic evidence equivalent to New Zealand university entrance requirements.

  • IELTS Academic overall score of 6.0, with no individual band below 5.5. Equivalent English-language tests may also be accepted.

  • Applicants must provide academic transcripts, proof of English proficiency (if required) and identification documents.

• Fees for International Students: NZD 30,200 per year, based on the published 2027 fee schedule, subject to confirmation at enrolment.

• Scholarship: Eligible international students may apply for a 15% tuition fee discount for the second and third years, subject to academic performance and scholarship conditions.

Program Structure

The programme combines culinary practice, culinary business and culinary arts, allowing students to develop professional cooking skills alongside business and management expertise. Students complete 360 credits over three years and choose one of two pathways: Food Entrepreneurship or Hospitality Management.

Year 1 – Culinary and Business Foundations

• Cuisine Fundamentals

• Food Quality Management Systems

• The Hospitality Experience

• Patisserie

• Wine and Beverage Fundamentals

• Food and Beverage Operations Service

• Accounting Principles and Practice

• Advanced Cuisine (Food Entrepreneurship pathway)

• Food and Beverage Cost Control

• Kitchen Operations Management

• Management Concepts (Hospitality Management pathway)

Year 2 – Advanced Culinary and Management Studies

• Marketing Principles

• Volume and External Catering Management

• Hospitality Financial Management

• Human Resource Management

• Management Information Systems

• Culinary Applications (Food Entrepreneurship pathway)

• Menu Management

• Aesthetics of Food and Wine

• Professional Gastronomic Practice

• Hospitality Management (Hospitality Management pathway)

• Restaurant Concepts

• Quality Services Management

Year 3 – Professional Practice and Industry Application

• Contemporary Issues

• Cooperative Education Project (60 credits)

• Strategic Management for Global Hospitality

• Professional Practice

• Ethical Food and Wine Business

The final year includes a substantial cooperative education project that enables students to apply their academic and practical knowledge to professional culinary and hospitality settings. The programme also offers an opportunity for an industry internship, with the published programme information indicating 2.5 years of on-campus study and a six-month industry internship.

Discipline / Specialisation

Students can choose one of two pathways based on their professional interests and career goals.

- Food Entrepreneurship: Focuses on culinary innovation, advanced cuisine, food and beverage cost control, kitchen operations, culinary applications, menu management, food aesthetics and gastronomic practice. It is suitable for students interested in starting their own restaurants, catering businesses, food ventures or culinary brands.

- Hospitality Management: Focuses on management concepts, food and beverage operations, cost control, kitchen operations, hospitality management, restaurant concepts and quality service management. It is suitable for students aiming to pursue management and leadership roles in hotels, restaurants and hospitality organisations.

Both pathways include core culinary and business subjects, providing students with a broad understanding of the culinary and hospitality industries.

Programme Highlights

• Practical Culinary Training: Combines professional cuisine and patisserie skills with theoretical learning, helping students develop industry-relevant expertise.

• Business-Focused Education: Covers accounting, marketing, financial management, human resources, strategic management and business operations.

• Industry Exposure: Includes a cooperative education project and an opportunity for practical industry experience, helping students connect academic learning with professional practice.

• International Learning Environment: Encourages students to understand global culinary traditions, contemporary gastronomy and international hospitality practices.

• Professional Facilities: Students have access to specialised culinary training facilities and professional kitchens at the Wellington campus.

• Included Learning Materials: Published programme fees include two chef uniforms, a cuisine and patisserie tool kit, ingredients, course materials, examinations and graduation.

• Scholarship Opportunities: Eligible international students can apply for an academic merit scholarship offering a 15% tuition discount in the second and third years.

• Professional Development: Develops communication, teamwork, leadership, cultural awareness, ethical decision-making and problem-solving skills.

• Industry Recognition: Le Cordon Bleu has an established international reputation in culinary education, supporting graduates who wish to pursue careers in international hospitality environments.

Career Outcomes

Graduates of the Bachelor of Culinary Arts and Business can pursue a wide range of professional opportunities in culinary arts, hospitality, food services, business management and entrepreneurship.

Potential career opportunities include:

• Culinary Manager

• Professional Chef

• Hotel Manager

• Restaurant Owner or Manager

• Food and Beverage Manager

• Culinary Consultant

• Food Entrepreneur or Business Owner

• Events Manager or Planner

• Catering Consultant or Manager

• Menu and Recipe Developer

• Food and Beverage Promoter

• Food Writer or Food Critic

• Hospitality Operations Manager

• Food Business Development Manager

Visa Requirements (International Students)

International students planning to study this programme in New Zealand generally need to apply for a Fee Paying Student Visa through Immigration New Zealand.

• Offer of Place: Students must obtain an offer of place from Le Cordon Bleu New Zealand confirming acceptance into the programme.

• Tuition Fee Evidence: Applicants must demonstrate that they have paid, or have sufficient funds to pay, the required tuition fees for the relevant period of study.

• Proof of Living Expenses: Students undertaking tertiary-level study for one year or longer generally need to show access to at least NZD 20,000 per year for living expenses, in addition to tuition fees.

• Financial Evidence: Acceptable evidence may include bank statements, education loan documents, scholarship letters or approved sponsorship documents.

• Medical and Travel Insurance: Students must maintain suitable medical and travel insurance for the duration of their stay, in accordance with the institution's requirements.

• Health and Character: Applicants may need to provide medical examinations, chest X-rays or police certificates, depending on their circumstances and length of stay.

• Genuine Student Intent: Applicants must demonstrate a genuine intention to study and comply with all visa conditions.

• Return Travel: Students must provide evidence of a return ticket or sufficient funds to purchase one when required.

• Work Rights: Eligible student visa holders may be permitted to work up to 25 hours per week during study and full-time during scheduled holidays, subject to their individual visa conditions.

• Visa Application: Students should apply well in advance of their intended travel date, ideally at least three months before travelling, to allow sufficient processing time.

Latest Updates / Special Requirements

• Upcoming Intakes: The programme lists February and August intakes. The published 2027 commencement dates are 9 February 2027 and 5 August 2027.

• Updated Tuition Fees: The published international tuition fee for 2027 is NZD 30,200 per year. The estimated tuition fee for three years is NZD 90,600, excluding any additional living expenses, travel costs or other charges not covered by the programme fee.

• Academic Merit Scholarship: International applicants may be eligible for a 15% reduction in tuition fees for the second and third years. Applicants must maintain an average academic score of at least 80% in each preceding year to retain eligibility.

• Scholarship Application: Applicants are required to submit a scholarship application form, enrolment form, academic evidence, identification, CV and statement of purpose. Applications should be submitted at least two months before the course commencement date.

• Application Deadlines: International students requiring a visa are advised to complete their enrolment at least 12 weeks before the course begins to allow sufficient time for visa processing.

• Mandatory Orientation: New students are required to attend orientation before commencing their studies.

• Programme Commitment: The course is full-time and includes practical kitchen-based learning, assessments, theoretical classes and professional project work. Students should be prepared for a substantial weekly study commitment.

• Additional Expenses: Students should budget separately for accommodation, food, local transport, personal expenses, visa charges and any costs not included in the tuition fee.

• Qualification Recognition: Students planning to use the qualification for employment or further study outside New Zealand should check the recognition requirements in their intended destination country before enrolling.