Taylor's University

Since its establishment in 1969, Taylor University has been providing world-class education and has become the benchmark for other private higher education institutions in Malaysia. Taylor is proud to provide a comprehensive education, which not only brings outstanding academic achievements but also produces graduates with qualities that are popular in the global market. Industry-related learning activities and industry-related courses work closely with related industries and are widely included in all higher education courses. Taylor’s University has been developing and implementing innovative teaching methods related to 21st-century learners to ensure that its students can take advantage of the best educational experience. The university’s pedagogy focuses on cultivating graduates with overall balance; this is done by enhancing the curriculum, expanding industry cooperation, and experiential learning programs

Course Information

Academic Qualification

Bachelor

Duration

3.0 years

Intake

February, April, September

English Requirement

Class Type

Full Time

Offer Letter

Free

Yearly Tuition Fees

First Year

37,960

MYR

Second Year

46,560

MYR

Third Year

27,160

MYR

Total Tuition Fees 111,680 MYR

Other Fees

Application Fees + Visa 4,319 MYR

Refundable Deposit 3,000 MYR

International Administration + Registration 5,775 MYR

Total Additional Fees 13,094 MYR

Grand Total (All Fees) 124,774 MYR

Course Overview

The Bachelor of Culinary Management (Honours) at Taylor's University equips students with comprehensive culinary expertise, management proficiency, and business acumen, preparing graduates for dynamic roles such as Executive Chef, Food & Beverage Manager, and Pastry Chef.

Program Structure

Year 1: Foundational courses including Principles of Culinary, Principles of Pastry and Baking, and International Cuisine.
Year 2: Intermediate studies such as Advanced Cuisine, Sensory Evaluation of Food, and Food Business Management.
Year 3: Advanced topics including Culinary Product Development, Food Trends and Product Innovation, culminating in an Internship.

Entry Requirements

Taylor's Foundation/Diploma: Pass with a minimum CGPA of 2.00.
STPM: Minimum CC with CGPA 2.00.
UEC: Pass with a minimum of 5Bs.
A-Level: Minimum DD.
Australian Matriculation (AUSMAT/SACEi): Minimum ATAR 55.
Canadian Pre-University (CPU): Minimum average of 50% in 6 subjects.
International Baccalaureate (IB): Minimum 24 points in 6 subjects.
Monash University Foundation Year (MUFY): Overall 50%.
MOHE Matriculation: Pass with minimum CGPA 2.00.
DKM/DKLM/DVM: Pass with a minimum CGPA 2.50, or CGPA 2.00 with two years of work experience in the related field.
Other Equivalent Qualifications: Pass Foundation/Diploma/Higher Diploma/Advanced Diploma from any institution recognized by the Malaysian Government with minimum CGPA 2.00, or application via APEL A.

Career Opportunities

Executive Chef
Food & Beverage Manager
Food Production Manager
Food Service Manager
Food Stylist
Kitchen Consultant
Pastry Chef
Sous Chef
Restaurant Owner
Celebrity Chef

Highlights

Duration: 3 years
Intakes: February, April, September
Dual Awards: Offered in collaboration with the University of Toulouse Jean Jaurès (UT2J) and Académie de Toulouse, France
Work-Based Learning: Option available in the third year with industry partners such as Le Meridien Hotel Kuala Lumpur, The Westin Hotel Kuala Lumpur, Sheraton Imperial Hotel Kuala Lumpur, and Bangi Golf Resort

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Bachelor Of Culinary Management (Honours) at Taylor's University