Bachelor of Culinary Arts & Foodservice Management (Hons)
- Field Of Study:
- Hotel, Food & Tourism
- Level Of Study:
- Course Subject:
- Culinary Arts
- Course Intake:
- August, March
The programme is designed to equip students with applicable knowledge and skills in foodservice 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 this programme, 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.
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.
- 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.
- Students will receive equal recognition and certification from both Taylor’s University and the University of Toulouse, France.
- Taylor’s Diploma in Hotel Management / Tourism Management / Event Management / Culinary Arts : Pass with min. CGPA 2.00
- Sijil Tinggi Persekolahan Malaysia (STPM) : CC with min. CGPA 2.00
- Unified Examination Certificate (UEC) : Min. 5Bs
- A Levels : Min. EE
- South Australian Matriculation (SAM) : Min. ATAR 60
- Canadian Pre-University (CPU) : Min. average of 55% in 6 subjects
- International Baccalaureate (IB) : Min. 24 points in 6 subjects
- Other Qualifications : Students with other qualifications will be considered on a case-by-case basis
- IELTS: Band 6.0
- TOEFL : 79 (Internet Based Test)
- MUET: Band 4
- UEC English: B6
- O Level: Grade C
- 1119 (GCE-O): Grade B
- Upon successful completion of the degree programme, students can further their studies into Taylor’s postgraduate programmes or seek employment.
Business Development Manager
Cost Control Manager
Food & Beverage Consultant
Fast Food Restaurant Manager
Food & Beverage Manager
Food Marketing Consultant
Food Production Manager
Food Service Manager
Product Development Manager