The food studies and gastronomy sectors are growing at an exponential pace and Taylor’s School of Food Studies and Gastronomy (SFSG) prides itself on matching every stride of this growth. With its dynamic programmes and outlook, it is obvious why SFSG leads the way for culinary arts education in Southeast Asia.
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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 internships 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.
A one-year programme that prepares students with practical skills through our well-equipped science laboratories and learning experience with various online tools.
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.
Acquire both professional pastry baking skills and real-world business knowledge for a competitive edge in the global food industry.
Develop research collaboration and report the research findings at an appropriate level and provide expert advice to society in the relevant field.
A comprehensive curriculum which encompasses components like research skills, anthropology and sociology of food, food trends and business outlook, and many more.
Team Spiciest with their winning product, Instant Reconstitutes Heart-of-Palm Rice (Palmo Rice) emerged as Champions in the Food Evolution Competition followed by Team Nico and Team Ace emerging as first and second runner up respectively in the Student Culinology® Competition. Team Spiciest - Ang Ru Jun & Melvin Goh led by Dr Chong Team NICO - Luqman Abqari Zahir & Ahmad Nikmuhaimin Asyraf led by Dr Wendy Team ACE - Aznor Qistina & Angel Voo led by Ms Tracy
Students specializing in culinary arts earn this invaluable global exposure as they learn from the world-renowned chefs such as Michel Bras, Massimo Bottura, Daniel Patterson, Frank Putelat, Martin Berasategui among others.
Dr. Elise Mognard, Senior Lecturer at Taylor’s University, reflects upon her recent experience with a group of 26 post-graduate learners.
Team AIELO won Research Chefs Association (RCA) Student Culinology® Competition and bagged USD2500 by developing a heart-healthy and flavourful "Better for You" school meal - Bab.La. It entailed an ingenious use of lion’s mane mushroom as the meat alternative for kebab, pairing with hummus and almond filling to add depth to the mouthfeel which enveloped inside roti jala with a pretty lattice design.
Clarissha Vallerie Widjaja and Ayesha Arshad used storytelling approaches to describe their mission in creating great impacts towards ocean optimism and seafood sustainability. Clarissha first place story on “Blue Strike by The Wavemakers: Towards a Sustainable and Healthy Ocean”, and Ayesha's interesting essay about "The Future of Life Inside the Blue Gold" got second place
Culinology students Celine Chan Lin Hui and Goh Chia Vi successfully developed Tandoori flavoured nutritious chips using palm peel fiber and pure moringa vegetable powder, which won the prestigious RCA Food Evolution competition. Team 3Lite was led by advisors Dr Benjamin Wong and Dr Kuan Yau Hoong.
Team Ali from Taylor’s University knocked out competitors to be declared champion in the 2019 Student Culinology Competition in the United States. Team Ali beat contestants in the 12th edition of the competition, organised by the Research Chef Association to tap into the creative young minds in the field of food product development, and brought back the coveted trophy and US$2,500 (RM10,197).
Taylor's Culinology programme was named the winner of the Innovative Programme category at the Education Minister’s Special Award Ceremony: Innovative Curriculum Design and Delivery (AKRI) 2019.
Chen Khai Loong, student of Taylor’s University, brought home gold for Malaysia at the 6th International Young Chef Olympiad (YCO) on 3 February at Kolkata, India, marking Taylor’s University’s and Malaysia’s third win since 2015.
Team Aloha won 1st place and bagged USD2500 (RM10,688) with their Boca-Sada dish, a plant-based smoked chorizo roll with guacamole sauces: Carne Asada Fries. The Bachelor of Science (Hons)(Culinology) team were voted the People's Choice Award and won USD1000 (RM4,275) for their video pitch to QSR client.
Taylor's University offers our students with customisable education pathway to meet their unique learning profiles.
Student will able to get exclusive and personalised learning experiences as they progress in their education toward graduation.
In this episode of #Thoughtful Thursday, Chef Sharizan Azali, Lecturer from the School of Food Studies and Gastronomy, Taylor’s University, shares with us the effects of COVID-19 on the food industry, how we consume food trends on social media, and ways we can prepare ourselves for the future.
Exposes students to the art of service & establishment management, with 3 fine dining restaurants, 3 specialised simulation restaurants, an Asian Bistro, lifestyle food bar, and multiservice outlet.
Purpose-built to simulate the competitive industrial & haute cuisine setting, while honing the students' individualised & in-depth skills. A regular venue for national and international culinary competitions.
60-seater lecture hall with tablet arms, a functional kitchen & audio-visual conferencing tech. Hosts live F&B demos, online classes by international partners, and presentations by leading professionals & celebrity chefs.
Modelled after vineyard labs and equipped to better examine wine characteristics in the study of oenology, viticulture & wine-pairing. Hosts exclusive masterclasses & advanced professional courses in sensory wine evaluation.
World-class research & collaborative learning spaces custom-designed with state-of-the-art equipment, to stimulate culinary exploration, innovation & development in the exciting Culinology® field.
Senior Lecturer and Programme Director of the Bachelor of Science (Hons.) Culinology, Dr. Chong Li Choo shares how a piece of chocolate sparked a research study that could help overcome the issue of obesity.
Important Note: The details on this page are as released (serve as a guide only) and are subject to change. Students must regularly refer to their schools to get the latest updates.
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