Bachelor of Culinary Arts

Studying food design provides you with the technical cooking skills, creative design tools and innovative business practices to become a market leader in the ever-evolving world of food. This programme will provide you with the hands-on experience to learn these skills and gain the competitive edge you need to kickstart your career.

About the programme

Got a passion for food and cooking, a curious mind and a desire to create unforgettable food experiences?

The only one of its kind in the southern hemisphere, this programme is designed to help you become an industry leader in the food world by empowering you to follow your passions.

You will cultivate applied technical and creative thinking skills, including specialised culinary techniques within your area of interest, and ways to develop new and innovative offerings to give yourself a competitive edge. 

Through hands-on projects with local employers and businesses, you will develop real-world skills and apply your creative and technical knowledge in everyday situations. Small class sizes guarantee you'll receive individual attention and guidance from our award-winning teaching staff.

What will I need to apply?

No prior culinary knowledge is required to enter this degree - all you need is a passion for food!

There are academic entry requirements to get into this programme (see the 'Entry' tab below), and you'll need to provide a CV and a 500-word letter.

However, if you don't meet these requirements or need help preparing your application, contact Chloe Humphreys for a chat via chloe.humphreys@op.ac.nz or +64 03 479 6089. 

Already working in the food industry? 

1. Assessment of Prior Learning (APL)

We offer a work-based, distance programme for individuals with relevant industry experience. Through our APL process, we can measure your existing knowledge and skills against the Bachelor of Culinary Arts graduate profile and grant you academic credit towards this degree. For any gaps in your learning, we can design project work to help you complete your degree.

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2. Work Integrated Learning (WIL)

We also offer a WIL pathway for those who want to gain new skills and knowledge without leaving their workplace. This pathway includes customised projects integrated with your workplace to help you gain new skills and advance your career. Through our Recognition of Prior Learning (RPL) and Advanced Standing processes, you may also qualify to advance into the second or third year of the degree, allowing you to further your education while remaining employed.

This pathway provides the benefits of career advancement, flexibility, and tailored projects that align with your career aspirations and workplace needs.

While the degree normally takes three years to complete on campus, through APL and/or WIL you can stay in work, continue to earn, and complete your degree faster.

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YEAR ONE

Course Title

Level

Credit

Culinary Deliberate Practice

Focus on the basics of kitchen work, develop professional working methods, and master dish preparation and cooking techniques.

5

30

Contemporary Mahika Kai

Learn about contemporary cuisine and design a dish that reflects modern culinary trends.

5

30

Pūmanawa for the Sweet Kitchen

Focus on creative practice and the preparation of bakery and dessert items. Design a sweet food item suitable for social media. 

5

15

Sensory Design for Kai

Get hands-on and learn how to balance sensory elements of food and design a great tasting dish. 

5

15

Culinary Management and Leadership

Gain a broad overview of the theories, principles and practices of kitchen management and leadership. 

5

15

Manaakitaka for Kai

Design a food event. Deliver an event that embraces authentic acts of hospitality while working in a diverse team environment. 

5

15

TOTAL

 

120

YEAR TWO

Course Title

Level

Credit

Kai and Shared Value Creation

Examine an existing food production system and create alternative ways of operating to bring about new benefits.

6

30

Kai Systems Design

Develop a new food product or service initiative for an organisation. Understand organisational needs and design sustainable products and services that meet those demands. 

6

15

Elective 1

Explore a new area of culinary interest. Each year, a range of culinary-related electives will be offered, allowing you to upskill in a specialised area of interest.

6

15

Financial Forecasting and Analysis

Explore a range of financial forecasting and analytical tools, providing you with the skills to operate in a fiscally-sustainable manner. 

6

15

Client Kai Project 1

Work with an industry client to research and define a new food initiative. 

6

15

Client Kai Project 2

Following Client Kai Project 1, in this course you will test and bring to life your new food concept for a client.

6

30

TOTAL

 

120

YEAR THREE

Course Title

Level

Credit

Wayfinding for Professional Practice

Devise a strategic plan to advance your professional career.

7

15

Hauora within the Culinary Workplace

This course includes an internship at an establishment aligned with your career aspirations. The focus is on workplace practice and personal and professional wellbeing. 

7

30

Elective 2

Explore a new area of culinary interest. Each year, a range of culinary-related electives will be offered, allowing you to upskill in a specialised area of interest.

6

15

Major Kai Project

Undertake a major project of your own choice. Develop specialised culinary skills while also benefitting workplaces, the community, and the environment. 

7

45

Culinary Framework of Practice

Prepare to enter the workforce. We'll work with you to identify your unique qualities and professional characteristics and how they align with organisational needs. 

7

15

TOTAL

 

120

 

Health and Safety 

There are a number of Occupational Safety and Health issues associated with practical work in a commercial hospitality environment. These include but are not limited to, burns from hot liquids or hot objects and cuts from sharp instruments.

You will go through a health and safety induction process at the beginning of your studies to minimise risk to yourself and others within the kitchen environment.