Arts, Humanities & Social Sciences, Creative Arts, Design & Music
Level Of Study:
August, January, May
This programme is designed to equip students with fundamental skills in culinary arts and strong product knowledge, as well as the ability to perform and organise food production.
The curriculum focuses on the areas of culinary, pastry and culinary management. Students are trained to develop a high degree of professionalism during the course, focusing on quality of the food.
Focus on Food Preparation and Food Service
Equipped with technical skills in kitchen setup and organisation, food product knowledge, patisserie and artistic skills.
Exposure to different cooking techniques in Western and Asian cuisine, training students to be experts in the field of hot cooking, pastry, baking as well as butchery and garde manger.
Trained to achieve a high degree of professionalism and to focus on the quality of the product and customers’ expectations.
Flexible Further Study Options
Students can progress into the Bachelor of Science (Culinology®) (Hons) or Advanced Diploma in Patisserie and Gastronomic Cuisine; or gain advanced standing into Year 2 of the Bachelor of Culinary Arts and Foodservice Management (Hons) or Bachelor of International Hospitality Management (Hons).
16-week internship in the kitchen and restaurants to develop practical and relevant skills.
Students will receive equal recognition and certification from both Taylor’s University and the Académie de Toulouse, a division of the French Ministry of Education.
Sijil Pelajaran Malaysia (SPM) / O Level : Min. 3 credits including a pass in Bahasa Melayu
Unified Examination Certificate (UEC) : Min. 3Bs
Other Qualifications : Students with other qualifications will be considered on a case-by-case basis
Upon successful completion of the diploma programme, students may choose to continue their education and gain advanced standing into any one of the degree programmes offered at Taylor’s School of Hospitality, Tourism and Culinary Arts or seek employment.