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

3.5 years

Intake

February, April, September

English Requirement

Class Type

Full Time

Offer Letter

Free

Yearly Tuition Fees

First Year

39,780

MYR

Second Year

49,680

MYR

Third Year

28,980

MYR

Fourth Year

8,280

MYR

Total Tuition Fees 126,720 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) 139,814 MYR

Course Overview

The Bachelor of Science (Honours) in Culinology at Taylor's University integrates culinary arts, food science, food technology, and research and development, equipping students with the skills to become research chefs, product development specialists, and food scientists.

Program Structure

Year 1: Courses include Principles of Culinary, Principles of Pastry and Baking, Food Sociology, Culinology 101, Principles of Organic Chemistry, Arts and Sciences of Pastry and Baking, Applied Food Microbiology, and Arts and Sciences of Food Preparation.
Year 2: Subjects cover Research Methods, Experimental Food Products & Practices, Food Chemistry, Food Product Design and Development I, Sensory Evaluation of Food, Food Preservation, Food Packaging & Labelling, and Aromatic Ingredients & Flavour Application.
Year 3: Students choose between two tracks:
- Conventional Track: Includes Food Product Design and Development II, Food Processing, Food Safety and Quality Management, and an Internship.
- Entrepreneurship Track: Comprises Ideating Startup, Food Product Design and Development I (Entrepreneurship Track), and an Internship (Entrepreneurship Track).

Entry Requirements

Prerequisites: SPM/O-Level or equivalent with 5 credits, including Mathematics.
General Requirements:
- Taylor’s Foundation in Science (FIS): Pass with a minimum CGPA of 2.00.
- Diploma in Culinary Arts: Pass.
- STPM: Minimum CCC.
- UEC: Pass with a minimum of 5Bs.
- A Levels: Minimum EEE.
- SAM/SACE International: Minimum ATAR 60.
- CPU: Average of 60% or above in 6 subjects.
- IB: Minimum 24 points in 6 subjects.
- MUFY: 55%.
English Requirements:
- IELTS, TOEFL, MUET, UEC English: Pass English.
- Pre-University/Diploma: Completed Pre-U/Diploma conducted in English.
- Taylor’s IEN: Level 2 – Grade C.
- Taylor’s EET: Overall Score 5.0.

Career Opportunities

Research Chef / Culinologist
Product Development & Formulation Specialist
Culinary Research Technologist
Corporate Executive Chef
Hygiene Consultant
Food Quality & Services Manager
Product Assurance Manager
Manufacturing Science & Technology Specialist
Production Manager
Business Development & Merchandising Executive
Food Scientist

Highlights

Duration: 3 years
Intakes: February, April, September

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Bachelor Of Science (Honours) In Culinology at Taylor's University