Otago Polytechnic

Bachelor of Culinary Arts

Location

Dunedin

Duration
Three years full-time
Delivery

On campus with practical sessions in our training restaurant. An option is available for those with relevant work experience through the assessment of prior learning facilitation process.

Credits
360
Level
7
Start
February
Apply
By 30 November. Late applications are accepted based on the availability of places in the programme.
  • Location
    Intake
    Study breaks
  • Dunedin
    17 February 2020
    29 June 2020 - 17 July 2020
    13 April 2020 - 1 May 2020
    28 September 2020 - 9 October 2020
  • Dunedin
    3 February 2020

Develop the technical cooking skills, creative design techniques and innovative business practices you need to become a market leader within the ever-evolving food industry.

Learn specialised culinary techniques, creative thinking skills and innovative practices, and ways to develop innovative offerings with a competitive edge. Your studies also include learning about business planning, brand development and marketing strategy.

Through applied hands-on projects with local employers and businesses, you will gain real-world skills and have the opportunity to apply your skills and knowledge in industry.

Students’ aspirations are the key driver behind how we structure our courses and our teaching methods. If you are passionate about a particular area of food, then our degree will allow you to develop a career within it.

Small class sizes guarantee you will receive individual attention and guidance from our award-winning teaching staff.

 

Already have leadership experience in the food industry?

We offer a one year, distance programme for those with leadership experience in the food industry.

Using our Assessment of Prior Learning (APL) process, we measure your existing knowledge against the Bachelor of Culinary Arts and give you academic credit towards this degree.

And, you can remain in full-time employment which you complete your qualification!

Find out more >   

Skills required
  • A passion for food and cooking
  • A curious mind
  • A desire to experiment with food.
Entry requirements
  • NCEA Level 3
  • 14 credits at Level 3 in each of three NZQA approved university entrance subjects, AND
  • 10 Literacy credits atLevel 2 or above, made up of 5 credits in reading and 5 credits in writing, AND
  • 10 Numeracy credits at Level 1 or above, made up of specified achievement standards available through a range of subjects OR numeracy unit standards 26623, 26626 and 26627.

If you do not hold the above qualifications, you must demonstrate equivalent qualifications/experience. Mature applicants with work and life experience are encouraged to apply.

Applicants who do not meet all of the above entry criteria may apply for n provisional entry – please see Provisional entry section below.

 

  • You must submit a CV and a Letter of Application. We call this a ‘portfolio’.

CV

  • This should detail your qualifications/academic record, your interests and hobbies, any positions of responsibility you have held (both in and out of school), and any work experience (paid or voluntary).
  • Please provide copies of relevant results/qualifications.
  • If you are still at secondary school, please list what subjects you are studying this year and at what level.

Letter of Application

  • In 500 words or fewer, explain why you have chosen to apply for the Bachelor of Culinary Arts. Outline your expectations of the programme, your career goals and any steps you have taken to progress those career goals or improve your chances of being accepted into the programme.

If you have any questions regarding the submission of your portfolio, please contact the Food Design Institute. Email: info@op.ac.nz or phone 0800 762 786. 

 

  • You may be asked to undertake an interview. 

 

  • International students will be individually assessed to ensure you meet degree-level entry requirements. 

 

If you need to improve your English language skills, we offer a wide range of English programmes.

Provisional entry

A school leaver or an adult applicant who does not meet all of the entry criteria may be given provisional entry to Year One at the discretion of the Head of School.

Applicants must demonstrate a strong motivation and desire to achieve in the food industry. 

Those provisional entrants who successfully complete and pass year one will be deemed to have met entry requirements and provisional status will be removed.

 

Additional documentation

You must supply certified copies of proof of identity and proof of residency (where appropriate).

Selection procedure

Eligible applicants will be selected using a range of identified criteria. Should the number of applicants who meet the requirements exceed the available places, staff will use professional judgement to determine those given immediate entry and those placed on a waiting list.

Applicants who do not meet the acceptance criteria will be directed to a path of study to prepare them for application the following year.

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 $1,000 on programme-specific equipment. This can be covered by the 'Course-Related Costs' component of your student loan (if eligible). 

 

Programme specific risks

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 have access to an orientation booklet which covers such risks in more detail. 

Your workload

Course work for this programme will require approximately 20 hours of directed study in the form of classroom sessions and workshops per week. It is expected that you will spend approximately 20 hours of your own time in self-directed study in order to successfully complete the programme.

Qualification structure

YEAR ONE

Course Title

Level

Credit

Culinary Design Fundamentals

5

30

Contemporary Culinary Practice and Design

5

30

Baking and Dessert Design

5

15

Sensory Design for Food

5

15

Culinary Management and Leadership

5

15

Food Experience Design

5

15

TOTAL

 

120

YEAR TWO

Course Title

Level

Credit

Food Product Design

6

30

Culinary Systems Design

6

15

Studio Workshop 1

6

15

Studio Workshop 2

6

15

Food Business Concept Design

6

15

Culinary Menu Design and Development

6

15

Food Event Logistics

6

15

TOTAL

 

120

YEAR THREE

Course Title

Level

Credit

Food Design Methods and Philosophy

7

15

Applied Culinary Professional Practice

7

30

Studio Workshop 3

6

15

Major Food Design Project

7

45

Exhibition of Food Design Practice

7

15

TOTAL

 

120

For a list of studio workshops, please contact the Food Design Institute.

Student loans and allowances

Student loans and allowances are for domestic students only. For information about student loans and allowances please visit the Studylink website. It is important to apply for your student loan/allowance at the same time as you apply for this programme, due to the length of time Studylink take to process. Loan/allowance applications can be cancelled at any time if you decide to withdraw your programme application or if it is unsuccessful. 

 

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.

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