Bachelor of Culinary Arts and Business
Le Cordon Bleu New Zealand Institute Limited Partnership
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Entry to the Bachelor of Culinary Arts and Business is dependent on the following requirements: * An applicant must be a minimum of 17 years of age. * An applicant less than 20 years of age will require: EITHER NCEA Level 3, including * Three approved subjects at level 3 (as specified on the NZQA list), made up of 14 credits each * Literacy - 10 credits at level 2 or above (as specified on the NZQA list), made up of 5 credits in reading and 5 credits in writing * Numeracy - 10 credits at level 1 or above (as specified on the NZQA list) OR Sixth Form Certificate with a total of 12 or less in best 4 subjects. If English is not one of these a grade of 5 or better is also required in English OR In the case of international students, evidence of equivalence to the above qualifications Provisional enrolment may be granted to those applicants under the age of 20 who have a minimum of 80 credits at NCEA Level 2, including English. Provisionally enrolled students are required to pass all year one courses (120 credits) in the programme of study before progressing to any Year Two courses. * An applicant over twenty years of age has open entry to this programme, although programme counselling will be given to applicants do not meet the above requirements. International Applicants: The minimum entry requirement for international students is IELTS Academic score of 6 with no band score lower than 5.5 (or equivalent). IELTS scores used must be taken from a single IELTS Test Report Form (i.e. combining scores from more than one test is not permissible).
About the course
What can I expect out of this qualification?
The Bachelor of Culinary Arts and Business (BCAB) will prepare graduates to create, practise and manage a world-class culinary business in a globally competitive environment. This innovative degree programme focuses on developing a knowledge and appreciation of fine food and wine in a paddock-to-plate context, and how this is successfully applied in a range of business oriented culinary settings. Students learn to conceptualise, create, promote, commercialise and manage the culinary product or service in a global context.
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This information comes from Generosity New Zealand. For more scholarships, search their givME database (formerly called BreakOut) via your college, university or local library website.
The MyQ data is compiled by the Tertiary Education Commission based on responses to the MyQ survey provided by recent graduates of this qualification.
NZQA supplies all other information based on material from the provider.