Taylors Culinary Institute (TCI) is an international leader in culinary arts and hospitality education, offering a world class experience to train the future leader of the industry. With a global curriculum, master chefs courses and a record of securing international internship placement in top Michelin Star Restaurant, Taylors Culinary Institute is acclaimed for by top chefs and hospitality professionals for producing high caliber graduates.
Conduct of Academic Activities on Campus During and Post-MCO
The Ministry of Higher Education (MOHE) Malaysia has announced the phased opening of higher education institutions nationally, beginning with the 1st phase for the following categories of students: Post-graduate students under research mode, final semester or final year students, and students who experience difficulty in accessing online classes from home.
Taylor’s Culinary Institute (TCI) offers dual award diploma programmes in collaboration with the University Toulouse - Jean Jaurès (UT2J), the GRETA and the Academy of Toulouse (ADT) in France respectively.
We have put in place world-class facilities designed and built to stimulate the actual working environment of leading hospitality tourism & culinary establishments.
Opportunities for internships abroad such as Michelin Star restaurants in France or top hotels. Learn new techniques and valuable knowledge from various experts.
The Culinary Institute offers a wide range of C.P.E products to cater to the various needs of working adults development.
Learn comprehensive operational and technical skills for a career in the hospitality industry.
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.
Edric Lee Mun Hoong and Tan Jovian from Advanced Diploma in Culinary Arts spent 4 months internship at Massimo Botura’s restaurant nominated best restaurant in the world by restaurant Magazine. First Malaysian to work in Massimo Botura’s kitchen, they felt this experience was truly life changing and brought their culinary skills to a new level. Upon graduation, they decided to join the Bachelor of Culinary Management to acquire advanced management skills and start developing their own business.
Taylor’s Culinary Institute was honored to train two students to represent Malaysia at the World Skills 2019 competition final organized in Kazan Russia. Students were chosen to represent Malaysia after winning the national pre-selection and undertook a 6 months intensive training under the purview of TCI Director Chef Frederic Cerchi. Timothy Kon and Edward Eng were awarded Medallion of Excellence in bakery and cooking.
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, Chef Frederic Cerchi, Director of Taylor’s Culinary Institute, shares with us how he has been using different e-learning platforms to conduct both his practical and theoretical classes, the various challenges he has to face, and the future of international internships.
Taylor's Culinary Institute students who interned at Michelin-star restaurants around Europe to describe their experience and recreate the experience here at Taylor's for friends and family to enjoy a Michelin star night.
The launch of Taylor's Culinary Institute offered an unforgettable experience for Taylorians as they participated in a caviar harvesting process, were treated to a Cheese Masterclass by Chef Francois Bourgon, and worked along side Chef Pascal Bonnafous to prepare a 5-course meal.
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.
Transnational Education(TNE) is a division of the Faculty of Social Sciences & Leisure Management at Taylor's University overlooking the development of collaborations, and providing consulting services to our global partners. Whether you are looking for setting up a Franchise programme, Dual Award, expertise to start up or enhance your education business, we assist you in achieving growth and long term success.
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