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.
Domestic
Distance (Work Integrated Learning or APL)
Distance
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.
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.
International
Distance (Work Integrated Learning or APL)
Distance
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 us for a chat.
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.
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.
What You Study
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.
Workload
Your workload
The Bachelor of Culinary is a full-time programme, meaning you will be expected to spend about 40 hours a week on your course work. This will be a combination of directed learning in the form of workshops and classroom sessions, and your own self-directed study.
The number of hours you spend in directed learning will vary depending on where you are at within each project.
Entry
Entry requirements
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
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 - 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 - a 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 your 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.
If you do not hold NCEA Level 3, you must demonstrate equivalent qualifications/experience through your CV and letter of application and will have to undertake an interview.
Provisional entry
If you are a school leaver or adult applicant, you may be given provisional entry. You'll need to demonstrate a strong motivation and desire to achieve in the food industry and established personal or professional interest in food indicating you are capable of degree-level learning.
International learners will be individually assessed to ensure you meet degree-level entry requirements.
Applicants for whom English is not a first language must also demonstrate English language skills equivalent to an IELTS overall band score (academic) of 6.0, with no band score lower than 5.5.
Contact Chloe Humphreys for more info about provisional entry by emailing chloe.humphreys@op.ac.nz or phoning or +64 03 479 6089.
Selection criteria
Eligible applicants will be selected using a range of identified criteria.
Should the number of applicants who meet the selection process requirements exceed the available places, the professional judgement of kaiako will be used to determine those given immediate entry and those placed on a waiting list.
Applicants who do not meet the entry criteria will be directed to a path of study to prepare them for application the following year.
Recognition of prior learning
If you have already earned relevant qualifications or gained experience in the food industry, you may be eligible for 'Advanced Standing' entry to the BCA.
English language requirements
If English is not your first language you must provide:
- New Zealand University Entrance, or
- Overall Academic IELTS 6.0 with no individual band score lower than 5.5 (achieved in one test completed in the past two years), or
- Acceptable alternative evidence of the required IELTS (see the NZQA website for a proficiency table and see our English language requirements page for a list of recognised proficiency tests).
If you need to improve your English skills, we offer a wide range of English programmes.
Fees
Domestic fees
International fees
Additional costs
During your induction day, you have the opportunity to purchase your full uniform from Otago Polytechnic's preferred supplier. You can expect to spend approximately $700 on programme-specific equipment. This can be covered by the 'Course-Related Costs' component of your student loan (if eligible - see Studylink section below).
Multi-year fees
The tuition fees shown above are approximate only. There may be a slight fee increase per year once Tertiary Education Commission (TEC) rules and guidelines are applied. These fees also don’t include additional costs or living costs.
Studylink
Domestic full-time students can apply for a student loan through Studylink.
Some support may be available for domestic part-time students.
Apply at the same time as you apply for your course (you can withdraw your application anytime).
Student Services Fee
For most students, your tuition fee shown above includes a Student Services Fee – also known as the Student Levy. This compulsory fee covers your access to the student services we offer. This cost is tailored depending on how you're studying.
The international tuition fee does not include your Student Levy. This will be calculated when you enrol with us.
Click below to find out more about the Student Levy costs and services provided.
Fees Free
The Government has announced that Fees Free for the first year of study or training will finish at the end of 2024. A final-year Fees Free policy will replace it, starting from 1 January 2025.
If you are a first-time tertiary learner in 2025, you may be able to get Fees Free for your final year of study or training. If you are eligible, you will need to apply for your entitlement through IRD from 2026 onwards.
For more information about the transition from first-year Fees Free or the final-year Fees Free policy, visit FeesFree.govt.nz.
