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 (APL only)
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?
We offer a one-year, work-based distance programme for people with relevant leadership experience.
We can measure your existing knowledge and skills against the Bachelor of Culinary Arts and give you academic credit towards this degree using our Assessment of Prior Learning (APL) process, so you can keep working full-time while you complete your study.
International
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?
We offer a one-year, work-based distance programme for people with relevant leadership experience.
We can measure your existing knowledge and skills against the Bachelor of Culinary Arts and give you academic credit towards this degree using our Assessment of Prior Learning (APL) process, so you can keep working full-time while you complete your study.
What You Study
YEAR ONE
|
Course Title |
Level |
Credit |
|---|---|---|
|
Culinary Deliberate Practice |
5 |
30 |
|
Contemporary Mahika Kai |
5 |
30 |
|
Pūmanawa for the Sweet Kitchen |
5 |
15 |
|
Sensory Design for Kai |
5 |
15 |
|
Culinary Management and Leadership |
5 |
15 |
|
Manaakitaka for Kai |
5 |
15 |
|
TOTAL |
120 |
YEAR TWO
|
Course Title |
Level |
Credit |
|---|---|---|
|
Kai and Shared Value Creation |
6 |
30 |
|
Kai Systems Design |
6 |
15 |
|
Elective 1 |
6 |
15 |
|
Financial Forecasting and Analysis |
6 |
15 |
|
Client Kai Project 1 |
6 |
15 |
|
Client Kai Project 2 |
6 |
30 |
|
TOTAL |
120 |
YEAR THREE
|
Course Title |
Level |
Credit |
|---|---|---|
|
Wayfinding for Professional Practice |
7 |
15 |
|
Hauora within the Culinary Workplace |
7 |
30 |
|
Elective 2 |
6 |
15 |
|
Major Kai Project |
7 |
45 |
|
Culinary Framework of Practice |
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.
Changes to NCEA and UE due to Covid-19Due to the disruption caused by Covid-19, changes to the number of NCEA credits you need to achieve University Entrance (UE) have been put in place for those studying during 2022. You can find out the details of the changes here. If you completed your NCEA Level 3 during 2021, please visit this page on the NZQA website. There are different adjustments depending upon which part of New Zealand you studied in. |
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
Fees Free
If you’re a domestic student and this is your first time doing tertiary study in New Zealand (over 60 credits at Level 3 or higher), you may be able to get your first year of tuition fees for free.
All the details and criteria are on the Fees Free website and you can check whether you’re going to be able to access funding by entering your National Student Number.
If you can access it, we’ll organise your fees with the Tertiary Education Commission when you’re enrolled to study with us. This funding doesn’t include additional costs or living costs.
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.
Application
A change for 2023 enrolments
When you apply to study with Otago Polytechnic in 2023, you will be enrolled with Te Pūkenga, the new national network of vocational and applied education in Aotearoa New Zealand. You will learn in the same way, in the same place, and with the same people, and you will graduate with a Te Pūkenga qualification.
Disclaimer
While every effort is made to ensure that this sheet is accurate, Otago Polytechnic reserves the right to amend, alter or withdraw any of the contained information. The fees shown in this document are indicative only. Both domestic and international fees are subject to change and are dependent on the development and implementation of Government policies. Please note that additional fees may from time to time be required for external examination, NZQA fees and/or additional material fees.
