OVERVIEW

 

Throughout this Bachelor of Science (Hons) in Culinology programme, you will have the opportunity to strengthen your research and development (R&D) skills, master kitchen practices, and gain real-life experience through our internship programme. Our curriculum focuses on four core areas: culinary arts, food science, food technology, and research and development. By integrating these disciplines, we ensure that our culinology® students are well-rounded and equipped to work on innovative and creative approaches in food product development.

 

You will have access to state-of-the-art facilities and the latest technology, enabling you to apply your culinary and food science knowledge effectively. Our experienced faculty members, who are experts in their respective fields, will guide you through hands-on practical sessions and provide you with insights into industry best practices.

School
Food Studies & Gastronomy

Intake Month

February, April and September

Study Options

Full time only

Industry Focused

Curriculum

Study Programme

3-year

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WHY TAYLOR'S PROGRAMME OVERVIEW FEES AND SCHOLARSHIPS

Accreditation and/or Exemptions

Taylor's Bachelor of Science (Hons) in Culinology programme has been accredited and recognised by:

Key Highlights the Culinology® Programme

PROGRAMME STRUCTURE
ENTRY REQUIREMENTS
FUTURE CAREERS
MEET OUR LECTURERS
SPOTLIGHT

Prepare to excel in the dynamic field of food product development with our degree programme. Join us to lead the global food industry at all levels. Explore market-oriented ideas, perfect recipes for mass production, and master sensory analysis for quality control. Customize your studies using the flexible Taylor's Curriculum Framework. Start your journey with us and unleash your potential in shaping the future of the culinary world.

 

This programme is compatible with the new Taylor's Curriculum Framework that allows students to mix & match study modules.

Primary Core

Primary Core

This component consists of core subjects, which are primary modules across a discipline that provides the fundamental knowledge of the discipline.

Year 1

  • 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
  • Arts and Sciences of Food preparation

Year 2

  • Research Methods
  • Experimental Food Products & Practices
  • Food Chemistry
  • Food Product Design and Development I
  • Sensory Evaluation of Food
  • Food Preservation
  • Food Packaging & Labelling
  • Aromatic Ingredients & Flavour Application

Year 3 (Dual Track Options)

 

Option 1: For Conventional Track

  • Food Product Design and Development II
  • Food Processing
  • Food Safety and Quality Management
  • Internship

 

Option 2: For Entrepreneurship Track

  • Ideating startup
  • Food Product Design and Development I (Entrepreneurship Track)
  • Internship (Entrepreneurship Track)

Note: All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.

University Core

University Core

This component aims to develop critical thinking, build up social intelligence and cultivate civic responsibility as well as broaden cultural knowledge. These consist of compulsory and nationally-mandated study modules required by the Malaysian Ministry of Higher Education.

 

  • Penghayatan Etika dan Peradaban / Bahasa Melayu Komunikasi 2
  • Falsafah dan Isu Semasa
  • Emotional Intelligence in Action
  • Kursus Integriti Dan Antirasuah
  • Social Innovation Project

Note:

  1. Students are requested to take Bahasa Kebangsaan A if they do not obtain a Credit for Bahasa Malaysia in SPM.
  2. All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
Flexible Education

Flexible Education

The Flexible Education component offers students the flexibility to explore modules in a related or unrelated field, enhancing and complementing their primary major. This component allows students to broaden their knowledge and skills by selecting modules from the same or different schools within the university.

 

Flexible Education can take various forms, including free electives, extensions, minors, or even a second major. These options provide students with the opportunity to delve deeper into a specific area of interest or broaden their understanding by exploring a different field of study.

 

Click here to see a full list of all available Complementary Studies Components.

 

 

Extension

You will need to choose one of the package below.

Option 1: Nutrition & Food Analysis

  • International Cuisine
  • Molecular Gastronomy
  • Food Styling

 

and choose any TWO (2) of the below modules:

  • Nutraceutical and Functional Food
  • Techniques in Food / Nutrition Research
  • Introduction to Halal Food
  • Food Business Management

Option 2: Gastronomy

  • International Cuisine
  • Molecular Gastronomy
  • Food Styling

 

and choose any TWO (2) of the below modules:

  • Food Business Management
  • Food Media
  • Food Styling
  • Food Trends and Products Innovation

Option 3: Patisserie

  • Modern Gateau and Petit Four
  • Sugar & Chocolate Artistry
  • Science of Baking

 

and choose any TWO (2) of the below module:

  • Food Business Management
  • Food Media
  • Food Styling
  • Food Trends and Products Innovation

Minor

 

You will need to select any Minor packages offered by Taylor's University. We have provided some suggested Minors below, and you can refer to the Flexible Education Guide for the complete list.

Second Major

 

You will need to select one of the Major packages offered by Taylor's University. You can refer to the Flexible Education Guide for the complete list. The major offered are subject to availability and you will need to meet the minimum module pre and co-requisite.

Free Electives

 

You will need to select any five (5) of the Free Electives offered by Taylor's University. You can refer to the Flexible Education Guide for the complete list.

 

The free electives offered are subject to availability and you will need to meet the minimum module pre and co-requisite.

Are you ready to take the next step in your academic journey? Our programme offers an exciting opportunity for individuals passionate about the field of Bachelor of Science (Hons) in Culinology. To ensure a smooth admission process, please take note of our entry requirements listed below.

Prerequisites

Prerequisites

SPM / O-Level with Pre-U / Foundation

Pass SPM / O-Level or equivalent with 5 credits for entry with Pre-University / Foundation qualification (Except for UEC).

 

SPM / O-Level with Diploma

Pass SPM / O-Level or equivalent with 3 credits for entry with Diploma qualification.

 

 

Notes

  1. 1.Candidates need to pass BM and History at SPM level.
  2. 2. All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
Entry Requirements

Entry Requirements

Taylor’s Foundation / Diploma programme

Pass with min. CGPA 2.00; or

 

Pass Advanced Diploma in Patisseries & Gastronomic with min. CGPA 2.00

 

Sijil Tinggi Persekolahan Malaysia (STPM)

Min. CC with CGPA 2.00

 

Unified Examination Certificate (UEC)

Pass with min. 5Bs

 

A Levels

Min. DD

 

South Australian Matriculation (SAM) / SACE International

Min. ATAR 60

 

Canadian Pre-University (CPU)

Min. average of 60% in 6 subjects

 

 

 

International Baccalaureate (IB)

Min. 24 points in 6 subjects

 

Monash University Foundation Year (MUFY)

50%

 

MOHE Matriculation

Pass with min. CGPA 2.00

 

DKM/DKLM/DVM

Pass with a minimum CGPA 2.50 subject to Senate approval of the relevant institutions; or

 

Graduated with a minimum CGPA 2.00 with a minimum of two (2) years of work experience in the related field.

 

Other Equivalent Qualification

Pass Foundation/Diploma / Higher Diploma/Advanced Diploma from other institution recognised by Malaysian Government with min. CGPA 2.00; or

 

Application via APEL A is allowed; or

 

Any other equiv. qualification recognized by the M'sian Government.

 

Notes

  1. Candidates without a pass in Mathematics and English at SPM level or its equivalent may be admitted if the STPM / Matriculation / Foundation / Diploma programme contains subjects in Mathematics and English that are equivalent and achieved higher at SPM level.
  2. All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
English Requirements

English Requirements

IELTS, TOEFL, MUET, UEC English

Pass English

 

Taylor's EET

Overall score 5.0

Taylor's IEN

Level 2 - Grade C

 

Pre-University/Diploma

Complete Pre-University/Diploma that was conducted in English

Note: All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.

When you've successfully completed this Bachelor of Science (Hons) in Culinology programme, you could embark on any of these exciting careers, including:

  • Research Chefs / Culinologist
  • Product Development & Formulation Specialists
  • Culinary Research Technologists
  • Corporate Executive Chefs
  • Hygiene Consultant
  • Food Quality & Services Managers
  • Product Assurance Manager
  • Manufacturing Science & Technology Specialist
  • Production Manager
  • Business Development & Merchandising Executive
  • Food Scientist

Bachelor of Science (Honours) in Culinology

I am Approximate Total Fees
Local Student
MYR 117,230
International Student
USD 30,511

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Note: Fees will be reviewed annually. For the avoidance of doubt, Taylor’s reserves the right to revise the fee payable for any given semester.

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