Bachelor of Culinary Arts - Dunedin Campus

Otago Polytechnic
Dunedin, Otago, New Zealand
Bachelor's Degree
Study mode
3 years
Total tuition fee (local)
USD 12,881
Total tuition fee (foreign)
USD 42,529

Entry Requirements

  • NCEA Level 3 
    • 14 credits at Level 3 or above in three approved subjects, and
    • Literacy - 10 credits at Level 2 or above, made up of 5 credits in reading and 5 credits in writing, and
    • Numeracy - 10 credits at Level 1 or above, made up of specified achievement standards available through a range of subjects OR package of three numeracy unit standards.
  • 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.
  • 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. See more details below.
  • You must submit a portfolio (please see below for portfolio requirements) and may have to undertake an interview. 
  • International students will be individually assessed to ensure you meet degree-level entry requirements.

English Language Requirement

  • IELTS: overall band score of 6.0, with no less than 6.0 in writing and speaking, and no less than 5.5 in reading and listening.


Year 1: Compulsory

  • Larder Fundamentals
  • Hot Kitchen Fundamentals
  • Patisserie Fundamentals
  • Food Kitchen Studio 1
  • Introduction to Kitchen Management
  • Research, Gastronomy Culture and Context 1


  • Learning and Teaching Fundamentals
  • Introduction to Nutrition
  • Introduction to Food, Beverage and Service
  • Introduction to Marketing
  • Exploring Tourism and Hospitality
  • Food Chemistry
  • Special Topic

Year 2: Compulsory

  • Food Kitchen Studio 2
  • Research, Gastronomy Culture and Context 2
  • Advanced Contemporary Culinary Practice
  • Small Business
  • Food Kitchen Studio 3


  • Culinary Competitions
  • Kitchen Management
  • Packaging and Retail
  • Digital Photography
  • Presentation
  • Web Design
  • Cellar Management
  • Accounting Principles
  • Nutrition for the Population
  • Sensory Science
  • Environmental Design
  • Video
  • Special Topic
  • Negotiated Research Topic

​Year 3:

  • Food Kitchen Studio 4
  • Cooperative Learning Project
  • Food Kitchen Studio 5
  • Negotiated Study


  • Entrepreneurship
  • Human Resources
  • Catering Events Management
  • Strategic Management
  • Contemporary Issues in the Foodand
    Beverage Industry
  • Special Topic

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