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Taylor's Culinary Institute (TCI) is an international leader in culinary arts and hospitality education, offering a world-class experience to train the future leaders of the industry. With a global curriculum, master chef courses, and a record of securing international internship placements in top Michelin-starred restaurants, Taylors Culinary Institute is acclaimed for by top chefs and hospitality professionals for producing Taylor's high-caliber graduates.
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Opportunities for internships abroad such as Michelin Star restaurants in France or top hotels. Learn new techniques and valuable knowledge from various experts.
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.
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 pursue 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.
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 is ranked #51-75 for the Hospitality & Tourism Management subject in the latest ShanghaiRanking’s Global Ranking of Academic Subjects (GRAS) 2022. We are the only private university in Southeast Asia to be listed four years in a row in this prestigious university ranking.
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.
Passion is a fundamental requirement when pursuing a career in Culinary Arts, and when that passion is backed up with amazing opportunities such as an experience to work alongside a Michelin Star chef, your visions and ambitions become limitless.
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.
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.
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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