Bachelor of Culinary Arts

Entry Criteria Applicants must meet the minimum entry criteria and submit a CV and letter of application that satisfies the requirements of the admissions committee.

Minimum academic entry criteria are:
NCEA Level 3:
* 60 credits at level 3 or above + 20 credits from level 2 or above
* Literacy - minimum of 10 credits through either: - Specified assessment standards - specified assessment standards available through a range of subjects including English for Academic Purposes unit standards 22749, 22750 and 22751 (minimum total of 10 credits);
OR
- Unit standards
- package of three literacy unit standards (total of 10 credits - all three required).
* Numeracy - minimum of 10 credits through either:
- Achievement standards
- specified assessment standards available through a range of subjects - (minimum total of 10 credits);
OR
- Unit standards
- package of three numeracy unit standards (total of 10 credits - all three required).

Additional Requirements
A CV detailing qualifications/academic record, interests and hobbies, positions of responsibility (both in and out of school) and details of work experience (either paid or voluntary).

A letter of application, of no more than 500 words, explaining reasons for application to the BCA, expectations of the programme, career goals in this field and the steps already taken to progress those career goals.

Applicants who do not hold NCEA Level 3 must demonstrate equivalent qualifications/experience through their CV and letter of application and will have to undertake an interview. Provisional Entry A school leaver or adult applicant may be given provisional entry at the discretion of the Academic Leader. Applicants need to demonstrate a strong motivation and desire to achieve in the food industry and established personal or professional interest in food indicating they would be capable of degree level learning.

What can I expect out of this qualification?

The Bachelor of Culinary Arts programme allows tauira to learn in a creative, flexible and collaborative environment
within a culture that promotes and supports culinary driven real-world problem solving. Specifically,
the programme aims to equip tauira with the tools, techniques and competence required to work in
their chosen career path within the extremely broad field of the professional culinary arts. The
whole model is cognisant of the fact that the culinary sector is currently re-evaluating its practices
and product offerings as a result of Te Tiriti o Waitangi obligations, and disruptions brought about by
the global pandemic, and climate change.

Graduates will be able to demonstrate professional competency, specialised technical knowledge,
agile and adaptive design processes, and make a valuable contribution to the direction and
advancement of the culinary industries and food communities within Aotearoa me Te Wai Pounamu.

Status one year after study

Employment rate two years after study

78%

Employment rate two years after study

Main Campus Office

Free phone: 0800 762 786
Phone: (03) 477 3014
Fax: (03) 471 6870
Email: info@op.ac.nz
Web: https://www.op.ac.nz/