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 - Entrepreneurship at Taylor's University integrates culinary arts, food science, and entrepreneurship, equipping students with the skills to innovate in food product development and business ventures. Graduates are prepared for roles such as Research Chef, Product Development Specialist, and Food Solutions Consultant.

Program Structure

Year 1: Foundational courses including 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: Intermediate courses such as 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 (Entrepreneurship Track): Advanced courses including Ideating Startup, Food Product Design and Development I (Entrepreneurship Track), and an Internship focused on entrepreneurial applications in the food industry.

Entry Requirements

STPM: Minimum CGPA of 2.00 with grades CC.
UEC: Minimum of 5Bs.
A Level: Minimum grades DD.
AUSMAT (SACEi): Minimum ATAR of 60.
Canadian Pre-University (CPU): Minimum average of 60% in 6 subjects.
International Baccalaureate (IB): Minimum of 24 points in 6 subjects.
MOHE Matriculation: Pass with minimum CGPA of 2.00.
DKM/DKLM/DVM: Pass with a minimum CGPA of 2.50, subject to Senate approval; or graduated with a minimum CGPA of 2.00 and two years of relevant work experience.
Other Equivalent Qualifications: Pass Foundation/Diploma/Higher Diploma/Advanced Diploma from institutions recognized by the Malaysian Government with a minimum CGPA of 2.00; or application via APEL A; or any other equivalent qualification recognized by the Malaysian Government.
English Language Requirements: IELTS 5.5 or equivalent.

Career Opportunities

Research Chef / Culinologist
Product Development & Formulation Specialist
Business Development & Merchandising Executive
Product Assurance Manager
Manufacturing Science & Technology Specialist
Food Solutions Consultant
Culinary Research Technologist
Ingredient Sales and Technical Support Specialist
Production Manager
Food Scientist

Highlights

Duration: 3 years
Intakes: February, April, September

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