Top Ranked Bachelor of Culinary Arts & Foodservice Management (Hons) in Malaysia at Taylors University
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Upon completion of the Diploma in Culinary Arts at Taylor’s University, students can enter into Year 2 of the top rated Bachelor of Culinary Arts & Foodservice Management (Hons).
The Bachelor of Culinary Arts & Foodservice Management (Hons) at Taylor’s University is designed to equip students with applicable knowledge and skills in foodservice management and culinary arts, and train students with technical and management skills for a career in the global food and beverage industry. The curriculum focuses on key competencies related to culinary, culinary management, pastry and business management.
Graduates from the Bachelor of Culinary Arts & Foodservice Management (Hons) will receive dual recognition and certification by University of Toulouse (UOT), France and Taylor’s University.
Taylor’s University is the first and only university to achieve Tier 6, best quality in teaching and learning of the hospitality and tourism discipline in Malaysia. Tier 6: Outstanding rating in the Ministry of Higher Education’s Discipline-Based Rating System (D-SETARA). Taylor’s is the best university in Malaysia to study Culinary Arts.
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Outstanding Bachelor of Culinary Arts & Foodservice Management (Hons) at Taylor’s University
The Bachelor of Culinary Arts & Foodservice Management (Hons) at Taylor’s University is designed to equip students with applicable knowledge and skills in foodservice management and culinary arts, and train students with technical and management skills for a career in the global food and beverage industry. The curriculum focuses on key competencies related to culinary, culinary management, pastry and business management.
Through the Bachelor of Culinary Arts & Foodservice Management (Hons) programme, Taylor’s students will be able to manage food and beverage and kitchen operations effectively; conduct research and development activities in the culinary arts; conduct training in food production and acquire supervisory skills; practice and enforce safety, sanitation and food hygiene control; adhere to the professional codes of conduct; as well as be able to communicate effectively in a multicultural context.
Graduates from the Bachelor of Culinary Arts & Foodservice Management (Hons) will receive dual recognition and certification by University of Toulouse (UOT), France and Taylor’s University.
3-Year Bachelor of Culinary Arts & Foodservice Management (Hons) Degree Programme at Taylor’s University
Preparation for F&B Industry
- Students have the opportunity to run and manage a food business by applying entrepreneurship elements.
Enable students to add value or create new food menu by exposing them to the relationship between food and consumer perceptions, through modules such as Nutritional & Sensorial Analysis and Psych-Sociology of Food & Eating Habits.
Regular field trips and industry visits to food and beverage establishments.
Focus on Business and Management
- Equip students with food business management modules such as Food Supply Chain Management, Menu Design & Development, Foodservice Entrepreneurship and Revenue Management.
Cultivate business minded graduates by developing communication, entrepreneurial and managerial skills.
Real-World Experience
- Internship in Year 2 and 3 (28 weeks) to develop supervisory and management skills.
International Study Opportunity
- Final-year students have the opportunity to participate in the International Student Mobility Programme that includes seminars, workshops and study trips to discover various forms of tourism.
Opportunity for a semester abroad with credit transfer to United Kingdom, Finland, France, Switzerland, South Korea or Netherlands.
Programme Structure for the Bachelor of Culinary Arts & Foodservice Management (Hons) at Taylor’s University
Year 1 Subjects for the Culinary Arts & Foodservice Management Degree at Taylor’s University
Semester 1
- Business of Tourism & Hospitality
- English for Hospitality & Tourism
- Kitchen Operations I
- Food & Beverage Operations I
- Beverage Studies
- Food Science & Sanitation
Semester 2
- Principles of Accounting
- Business Communication
- Kitchen Operations II
- Food & Beverage Operations II
- Patisserie & Baking I
- MPU (U1) – Module 1*
Year 2 Subjects for the Culinary Arts & Foodservice Management Degree at Taylor’s University
Semester 3
- Quantitative Methods
- Tourism Information Systems & e-Commerce
- Principles of Marketing
- Sales & Customer Relations Management
- Patisserie & Baking II
- Kitchen Operations III
- Elective I
- MPU (U1) – Module 2*
Semester 4
- Tourism & Hospitality Law
- Research Methodology
- Basic French I
- Kitchen Operations IV
- Oenology
- Elective II
- MPU (U2)*
Internship I
March intake is after Semester 4
August intake is after Semester 3
Year 3 Subjects for the Culinary Arts & Foodservice Management Degree at Taylor’s University
Semester 5
- Foodservice Project Planning & Engineering
- Tourism Economics
- Financial Management
- Intermediate French II
- Food Supply Chain Management
- Nutritional & Sensorial Analysis
- Professional Food Writing
- MPU (U3)*
Semester 6
- Intercultural Management
- Dissertation
- Revenue Management
- Menu Design & Development
- Foodservice Entrepreneurship
- Psycho-Sociology of Food & Eating Habits
- Hospitality Human Resources Management
- MPU (U4)*
- Internship II
Electives
- Accommodation Operations
- Convention & Banquet Sales
- Entertainment Management
Career Options for the Culinary Arts & Foodservice Management Graduates from Taylor’s University
- Business Development Manager
- Catering Manager
- Cost Control Manager
- Executive Chef
- Food & Beverage Consultant
- Fast Food Restaurant Manager
- Food & Beverage Manager
- Food Marketing Consultant
- Food Production Manager
- Food Service Manager
- Food Stylist
- Kitchen Consultant
- Outlet Manager
- Pastry Chef
- Product Development Manager
- Purchasing Manager
- Sous Chef
Achievements of Taylor’s School of Hospitality, Tourism & Culinary Arts
- Tier 6: Outstanding rating in the Ministry of Higher Education’s Discipline-Based Rating System (D-SETARA)
The first and only university to achieve Tier 6, best quality in teaching and learning of the hospitality and tourism discipline in Malaysia. - Pacific Asia Travel Association (PATA) Grand Award
Education & Training category for its public-private partnership in education and training, 2015 - Hospitality Asia Platinum Awards (HAPA)
Academic & Research Excellence in the Hospitality Education Institution Category, 2013-2015 - THE-ICE, or the International Centre of Excellence in Tourism & Hospitality Education, Australia
The first Malaysian, and Asian, university to receive full accreditation - Brand Laureate
Best Brand in Hospitality, Tourism & Culinary Arts Education, 2011 - Research Chefs Association (RCA) Student Culinology® Competition
Champion, 2016 - World’s 1st International Young Chef Olympiad 2015
Taylor’s University culinary students win the junior chefs gourmet battle team challenge at Culinaire Malaysia Champion, 2015
- Nestle Professional Culinary Arts Award
Champion, 2014 & 2012 - World Gourmet Summit (Regional Category)
Culinary Institution of the Year Award, 2012 - 9th ASEAN Skills Competition
Gold medal, Cooking Category, 2012 - Monin Cup Competition-Cocktail category
Champion & 2nd Runner Up, 2016 - Hilton Malaysia Hospitality Talent Cup Competition
Champion & 1st Runner Up, The Bar Cup: Signature Cocktail Presentation, 2016 - Culinaire Malaysia
4 Golds, 4 Silvers and 1 Bronzes, 2015
4 Golds, 12 Silvers and 9 Bronzes, 2013
Taylor’s University Dual Award Partner
- Taylor’s School of Hospitality, Tourism & Culinary Arts offers dual award degree and diploma programmes in collaboration with the University of Toulouse (UOT) and the Academie de Toulouse (ADT) in France respectively.
- A quality review committee, comprising academics from both institutions, is established for quality assurance and moderation of the standards of the programmes, which includes curriculum and assessments.
- Upon completion of the diploma or degree programmes at Taylor’s, students will receive certification from both Taylor’s and the partner institution in France.
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Académie de Toulouse (ADT), France
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University of Toulouse (UOT), France
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World-Class Hospitality, Tourism & Culinary Arts Facilities at Taylor’s University
In preparing students for the increasingly challenging and complex hospitality, tourism and culinary industry, the School has put in place world-class facilities designed and built to stimulate the actual working environment of leading establishments.
- 84-room hotel (Ruemz Hotel)
- 3 Front Office Reception Rooms
- Hotel Suites
- Wine Laboratory
- 9 Restaurants (including 3 fine dining restaurants, 3 specialised training restaurants, 1 Asian restaurant, 1 lifestyle restaurant and 1 multiservice restaurant)
- 14 Culinary Suites (encompassing 9 kitchens, 1 garde manger kitchen, 1 artist kitchen, 1 chocolate room and 1 artist kitchen)
- Manifestation Culinary Bar Theatre
- Tourism Practical Rooms
- Events Projects Room
- CRiT (Centre for Research and Innovation in Tourism, Hospitality and Food Studies)
- Chemistry Lab and Food Science Lab
Global Experience for Taylor’s School of Hospitality, Tourism & Culinary Arts Students
More than 13,000 alumni represent the reputation of the school worldwide. Taylor’s University students are instilled with a global approach to their studies and future career in the field of hospitality, tourism and culinary business with an international faculty, dual degrees, and a wide diversity of languages and origins with more than 35% international students enrolled in the School.
Taylor’s School of Hospitality, Tourism & Culinary Arts is committed to international, intercultural and global perspectives in our programmes, experiences and teaching. It is to prepare our students with the knowledge, skills and attitudes of future leaders rounded with a global experience acquired while studying.
Semester Exchange
A. Outbound Semester Exchange
(For School of Hospitality, Tourism & Culinary Arts students to take one semester of studies overseas)
Students have the opportunity to pursue a semesters abroad without paying extra tuition fees to the partner university. Upon completion of the programme, students will be accorded credit for the courses which they have undertaken during that period of exchange. Other expenses may include air fare, accommodation and cost of living.
The following institutions have agreement with Taylor’s University for exchange of students for Semester abroad.
| Modul University | Austria |
| IMC University of Applied Sciences Krems | Austria |
| New York University in Prague | Czech Republic |
| Haaga-Helia University of Applied Sciences | Finland |
| North Karelia University of Applied Sciences | Finland |
| Tampere University of Applied Sciences | Finland |
| Turku University of Applied Sciences | Finland |
| University Toulouse Jean-Jaurès | France |
| Cologne Business School | Germany |
| Heilbronn University | Germany |
| Free University of Bolzano | Italy |
| Kyunghee University | Korea |
| Saxion University of Applied Sciences | Netherlands |
| University of The Philippines | Philippines |
| Chur University of Applied Sciences | Switzerland |
| Prince of Songkla University | Thailand |
| Robert Gordon University | United Kingdom |
| University College Birmingham | United Kingdom |
| Manchester Metropolitan University | United Kingdom |
| Johnson & Wales University | USA |
| Southwest Minnesota State University | USA |
| Hoa Sen University | Vietnam |
B. Inbound Semester Exchange
For students interested in studying one semester at School of Hospitality, Tourism & Culinary Arts, Taylor’s University
Malaysia sits at the crossroads of Asia. Culturally it’s a multi-ethnic society made up of Malays, Chinese and Indians as well as the indigenous peoples of Sarawak and Sabah. It is one of Asia’s most developed countries, with English being widely spoken. Malaysia offers the perfect place from which to both understand and explore Asia.
Exchange students from partner universities are welcome to study for one semesterat Taylor’s, taking courses in one of the following degrees:
- Bachelor of international Tourism Management (Travel & Recreation)
- Bachelor of international Tourism Management (Event Management)
- Bachelor of international Hospitality Management
- Bachelor of Culinary Arts and Foodservice Management
- Bachelor of Science (Culinology®)
A. Incoming Mobility
Short programmes are developed by the School of Hospitality, Tourism & Culinary Arts to host groups from partner universities. These programmes are either professional, cultural or managerial with possible integration. The duration of programmes varies between 1 week to 2 months.Programmes Offered:
- Tourism Experience in Malaysia
- KL Project – Malaysia Branding Experience
- Malay Cuisine… A Journey
- Restaurant & Culinary Professional Course
- Hotel and Restaurant Professional Course
- Malaysia Cultural Programme
- Market Entry Strategies in Asia (Executive Programme)
- Tourism Branding & Marketing in Asia (Executive Programme)
- Doing Business in Asia (Executive Programme)
Yearly Summer School is also programmed in August
Taylor’s School of Hospitality, Tourism & Culinary Arts students gain global experience with faculty-led tours (Study trips) as well as independent short trips (summer schools, charity projects, etc).C. International Residency Programme
Final-year students have the opportunity to participate in an international residency programme in France or other popular tourism destinations organised by the School. The study trip will cover seminars, workshops and field trips to discover various forms of tourism.
Taylor’s School of Hospitality, Tourism & Culinary Arts aims to actively support the ASEAN Economic Community (AEC) integration (2015). As a responsible institution we are contributing to prepare our students to the opportunities within the South-East Asia region resulting from these changes.We are already collaborating with institutions in the region. This provides opportunities for students joint programmes, short mobility, study tours and projects in Tourism development, Green hospitality, Community empowerment, entrepreneurship, etc.
Industry-Centric Curriculum at Taylor’s School of Hospitality, Tourism and Culinary Arts
Taylor’s School of Hospitality, Tourism and Culinary Arts continue to be an active and influential participant in the industry. In addition to three decades of experience, we are backed by a faculty with in-depth industry experience. Our board of industry leaders serve as curriculum advisors, form our panel of examiners and also serve as adjunct lecturers, research partners and mentors to our students.
From undergraduate to post-graduate level, students are given access to knowledge-sharing platforms with notable industry specialists and academics. These carefully crafted activities leverage on the strength of our industry affiliations to gain the latest trends. This invaluable perspective gives graduates an edge as they make the transition from university to working life.
Fast Track to Top Employers for Taylor’s Graduates
TCHT continues to spearhead innovative programmes that place students on a fast-tracked path to employment with the industry’s top employers. These industry alliances offer aspiring students a once-in-a-lifetime opportunity and provide employers with an avenue to map their long-term recruitment plans and secure rising, future talents.
The programme includes:
Future General Manager Programme (GeM)
This comprehensive management and leadership development programme that grooms aspiring hospitality management students into promising hoteliers of the future. It fosters an entrepreneurial spirit and mindset in our students, to prepare them for senior management positions.
Student Employment Programme (STEP)
Through this avenue, members of the industry gain access to second year students who are taken onboard world’s leading hotels as student-employees and inculcated with the hotel’s business philosophies. This experience provides students with valuable industry insights and training before they graduate.
- Empowering Leaders Into Industry For Tourism & Events (ELITE)
Focused on Tourism and Event Management students, this programme connects students and employers via mutually beneficial professional relationships. Students gain an opportunity to develop skills through a comprehensive leadership and management development training experience. - GM Networking Dinner
A neutral forum for industry leaders to discuss trends that are shaping their profession, this event was supported by more than 30 General Managers and Vice-Presidents from various hotels, resorts and convention centres across Malaysia. Such events provide opportunities for frank exchange of ideas among students and professionals on developments in the hospitality and tourism industry. - Learning from Experts
Through workshops, practical demonstrations and talks, students are offered the opportunity to acquire knowledge from various experts across the different disciplines of tourism, hospitality and culinary arts. Students gain access to these accomplished professionals who share their techniques, knowledge and more importantly, inspire our next generation of professionals.
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Fun Approach to Learning at Taylor’s School of Hospitality, Tourism and Culinary Arts
Field Trips
Students gain industry insight and knowledge of best practices through visits to manufacturing facilities, hotels, food and beverages outlets, tourist spots and other unique destinations.
Taylor’s School of Hospitality, Tourism and Culinary Arts students have a long-standing tradition of being involved in major industry events and running real life projects. These opportunities put their skills to the test, adding to the repository of experiences that better prepares them for the industry. Active participation in these events enables them to apply theoretical knowledge to live-event scenarios while managing the challenges that come with it.
Borneo Jazz Festival & Rainforest World Music Festival Preview
Students showcased their skills in event management, crisis management, and handling of logistics and coordination with event partners.
Formula 1
For more than a decade, our students have been selected to provide F&B service at the exclusive Paddock Club during the F1 Malaysian Grand Prix by DO & CO, the Vienna-based official international caterer to Formula 1.
Food Promo Day
Led by students from the Diploma in Hotel Management and Culinary Arts, this event not only enriched the students’ culinary knowledge but also exposed them to planning and organising an event from scratch.
The Race
As part of the students’ final year live event project, The Race provides students with an opportunity to plan and organise an event from scratch. Students approach the event like an event company, gaining useful management skills and other soft skills in the process.
Moving with the Industry
Taylor’s School of Hospitality, Tourism and Culinary Arts continuously innovates to adapt to the ever-changing demands of the industry. Students are provided with hands-on exposure to niche sectors within the hospitality, tourism and culinary arts industries before they even graduate. For example, Tourism Management students are exposed to organising local and overseas tours, which teach them about travel management, tour operations, business management and budgeting.
Ecotourism & Nature Adventure
Students are put in a unique position as they leave the classroom and head to the great outdoors to experience nature-based tourism first hand.
Spa Management
Dedicated trips for students to understand the benefits of a spa experience and acquire extra knowledge and insight into the operations of a destination spa.
Foreign Languages
Taylor’s School of Hospitality, Tourism and Culinary Arts students are required to learn a foreign language, which adds to their international flavour (French is compulsory, with options of Japanese, Korean or Spanish).
Food Service Entrepreneurship
In-depth understanding of the restaurant and catering business is acquired, through operating the Tiffin foodservice outlet on campus. Students are involved in designing the food products and menu, planning marketing strategies, as well as managing and running the entire operations of the outlet.
Tourism Management students organise both local and overseas tours. In the course of their trips, they learn about travel management, tour operations, business management and budgeting. Trips have been organised to various destinations including:
- Australia
- Cambodia
- China
- Egypt
- Hong Kong
- India
- Indonesia
- Laos
- Nepal
- Oman
- Singapore
- South Korea
- Thailand
- Turkey
- Vietnam