The culinary arts sectors are growing at an exponential pace and Taylor’s School of School of Culinary Arts & Food Studies (SCAFS) prides itself on matching every stride of this growth. With its dynamic programmes and outlook, it is obvious why SCAFS leads the way for culinary arts education in Southeast Asia.
We have put in place world-class facilities designed and built to stimulate the actual working environment of leading hospitality tourism & culinary establishments.
Students approach learning through experimentation and skills-based learning methodologies, which result in a fun and enlightening experience at all stages.
Opportunities for 2-6 months’ internship abroad such as Michelin Star restaurants in France or top hotels. Learn new techniques and valuable knowledge from various experts.
Our faculty spearheads research initiatives that challenge conventional industry practices.
This programme prepares students for direct entry to the first year of an undergraduate degree. This programme has the widest education pathway which provides interdisciplinary study of various fields such as communication, business, hospitality, tourism and culinary arts, design, education, architecture and psychology.
Be equipped to cpursue culinary arts with fundamental skills in culinary arts and strong product knowledge, as well as the ability to perform and organise food production.
This culinary arts programme is specially designed to train students to become experts in managing food, beverage and kitchen operations.
Acquire applicable knowledge and skills in foodservice management and culinary arts, with technical and management skills for a career in the global food and beverage industry.
Gain the knowledge and skills in food product development, and be groomed to be a part of the ready-made and processed foods industry.
Taylor’s F&B service training facilities cater to the industry’s diverse needs, exposing students to the art of service and management of various types of establishments, from luxury to lifestyle and Asian dining. These include 3 fine dining restaurants, 3 specialized simulation restaurants, 1 Asian Bistro, 1 lifestyle food bar and 1 multiservice outlet.
Purpose-built to offer the most comprehensive culinary training to aspiring chefs, Taylor’s array of Culinary Suites simulate the competitive industrial environment with ample personal space for individualized learning. Each suite is designed for students to familiarize with the world of haute cuisine, while honing their skills and knowledge at their own pace. The kitchens also regularly host prestigious national and international culinary competitions.
Beyond a common lecture theatre is Manifestation, our culinary bar theatre features sixty lecture hall seating with tablet arms, a fully-functioning kitchen and audio-visual conferencing technology. Ideal for live demonstrations of culinary and beverage production as well as online classes by international partners. The alternative learning space also hosts regular presentations by leading professionals and celebrity chefs in the food and beverage industry to engage students in contextualized learning.
Modelled after the wine-tasting laboratories in vineyards around the world, this exclusive venue is well equipped with individualized inlaid sinks and lighting. This design allows better examination of a wine’s characteristics in the study of oenology, viticulture and wine-pairing. The lab regularly hosts Masterclass series and advanced professional courses in sensory evaluation of wines around the world.
In the fashion of world-class food research facilities, these collaborative learning spaces are custom-designed with state-of-the-art equipment to stimulate students’ exploration and innovation in culinary development, pursuing advances in the exciting field of Culinology®.
Taylor’s School of Hospitality, Tourism and Events leads the way for hospitality education in Southeast Asia and we continue to raise the bar as a highly admired award-winning school.DISCOVER MORE
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