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Bachelor of Culinary Management ( Hons )

Taylor's University
Subang Jaya, Selangor
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The degree programme of Culinary Management 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.

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Ringkasan Kursus

Pengambilan

Jan, Mar, Aug, Oct

Jumlah Yuran (anggaran)

RM 106,520

Tempoh Kursus

3 years

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Taylor’s Foundation
Pass any Taylor's Foundation / Diploma Programme

Sijil Tinggi Persekolahan Malaysia (STPM)
Min. CC with CGPA 2.00

Unified Examination Certificate (UEC)
Pass with min. 5Bs

A Levels
Min. EE

South Australian Matriculation (SAM) / SACE International
Min. ATAR 55

Canadian Pre-University (CPU)
Min. average of 50% in 6 subjects

International Baccalaureate (IB)
Min. 24 points in 6 subjects

Monash University Foundation Year (MUFY)
55%


ENGLISH REQUIREMENTS
IELTS
Band 5.0

TOEFL
34 (Internet Based Test)

MUET
Band 3

UEC English
English B6

O-Level
Grade C

1119 (GCE-O)
Grade C

Taylor's EET
Overall score 5.0

Taylor's IEN
Level 1 - Grade C or Level 2 - Grade C
Pre-University/Diploma
Complete Pre-University/Diploma that was conducted in English


*All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the university’s Admissions Department.
Approximate Total Fees:
Local Students: RM 106,520
International Students: USD 30,872
Through this degree programme, we produce professionals in the field of culinary management who can take their productive place as leaders in the global food and beverage industries, and being equipped with management and culinary knowledge & skills applicable to the industry. Students will not only learn about managing food & beverage and kitchen operations efficiently & effectively but also on food production, supervise subordinates and communicate effectively in a multicultural context.
With this degree students have the option to pick Work-Based Learning (WBL) for their third year. 

This programme is compatible with the new Taylor's Curriculum Framework that allows students to mix & match study modules.


PRIMARY MAJOR
This component consists of Common Core subjects, which are common modules across a discipline that provides the fundamental knowledge of the discipline.
 
Common Core
  • English
  • French 1 or 2
  • Business of Hospitality, Food and Leisure Management
  • Principles of Marketing
  • Introduction to Accounting
 

Discipline Core
  • Principles of Restaurant Operations
  • Advanced Cuisine
  • Principles of Pastry and Baking
  • Advanced Pastry and Baking
  • Food Trends & Product Innovation
  • Culinary Product Development
  • Foodservice Operations Management
  • Food Safety and Sanitation
  • Food Sociology
  • Research Methods
  • Research Project


UNIVERSITY CORE
This component aims to develop critical thinking, build up social intelligence and cultivate civic responsibility as well as broaden cultural knowledge. These consist of compulsory and nationally-mandated study modules required by the Malaysian Ministry of Higher Education.
 
  • Community Service Initiative
  • Hubungan Etnik / Malaysian Studies 3
  • Life Skills for Success & Well-Being
  • Millennials in Malaysia: Team Dynamics & Relationship Management
  • Tamadun Islam & Tamadun Asia / Bahasa Melayu Komunikasi 2
 
*Students are requested to take Bahasa Kebangsaan A if they do not obtain a Credit for Bahasa Malaysia in SPM.


FLEXIBLE EDUCATION
The Flexible Education component provides student the flexibility to study modules in a related or unrelated field from the same or different school to complement the Primary Major. It may be completed in a form of free electives, an extension, minors or a second major that typically requires at least one (1) semester of student learning time.
 
[Choose ONE (1) of the packages:]
Extension [Choose ONE (1) of the options:]
Option 1: Gastronomy [Choose ONE (1) of the options:]
  • International Cuisine
  • Molecular Gastronomy
  • Food Styling
AND

[Choose any TWO (2) of the below modules:]
  • Food Business Management
  • Food Media
  • Science of Baking
  • Sensory Evaluation of Food

Option 2:  Patisserie
  • Modern Gateau and Petit Four
  • Sugar & Chocolate Artistry
  • Science of Baking

AND

[Choose any TWO (2) of the following modules:]
  • Food Business Management
  • Food Media
  • Food Styling
  • Sensory Evaluation of Food

Minor 
Choose any Minor package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Minor packages.

Second Major 
Choose any Second Major package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Second Major packages.

Free Electives
Choose any FIVE (5) Free Electives* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Free Electives.

*Subject to availability.
*Meet min. module pre- & co-requisite.

 
*All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
Penafian: Maklumat-maklumat kursus boleh berubah dari semasa ke semasa. Sila hubungi institusi masing-masing untuk mendapatkan maklumat terkini.
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