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Bachelor of Science (Honours) in Culinology

Taylor's University

Strengthen R&D skills, master kitchen practices, and acquire real-life experience through a hands-on internship from Taylor's immersive culinology programme.

Level

bachelor

Duration

3-year

Location

Subang Jaya, Selangor, Malaysia

Entry Exams

IELTS, TOEFL, MUET, UEC English

Tuition Fee

MYR 126,266 (Local) / USD 41,314 (International) — total

Intake

February, April, September

Program Overview

Throughout this Bachelor of Science (Honours) in Culinology programme, you will have the opportunity to strengthen your research and development (R&D) skills, master kitchen practices, and gain real-life experience through our internship programme. Our curriculum focuses on four core areas: culinary arts, food science, food technology, and research and development. By integrating these disciplines, we ensure that our culinology® students are well-rounded and equipped to work on innovative and creative approaches in food product development.

You will have access to world-class facilities and the latest technology, enabling you to apply your culinary and food science knowledge effectively. Our experienced faculty members, who are experts in their respective fields, will guide you through hands-on practical sessions and provide you with insights into industry best practices.

Our culinary programmes consistently generate outstanding interest in every intake, as passionate students eagerly compete for their spots. This high demand reflects the exceptional quality of our education and the remarkable career outcomes our graduates achieve. Register early to ensure a streamlined start.

Key Modules

  • 1Programme Structure
  • 2Primary Core
  • 3Principles of Culinary
  • 4Principles of Pastry and Baking
  • 5Food Sociology
  • 6Culinology 101
  • 7Principles of Organic Chemistry
  • 8Arts and Sciences of Pastry and Baking
  • 9Applied Food Microbiology
  • 10Arts and Sciences of Food preparation
  • 11Research Methods
  • 12Experimental Food Products & Practices
  • 13Food Chemistry
  • 14Food Product Design and Development I
  • 15Sensory Evaluation of Food
  • 16Food Preservation
  • 17Food Packaging and Labelling
  • 18Aromatic Ingredients and Flavour Application
  • 19Food Product Design and Development II
  • 20Food Processing
  • 21Food Safety and Quality Management
  • 22Internship
  • 23Kursus Integriti dan Antirasuah (Integrity and Anti-Corruption)
  • 24Emotional Intelligence in Action
  • 25Youth and Leadership in Malaysia
  • 26Community Impact and Engagement
  • 27Falsafah dan Cabaran Semasa
  • 28Aspirasi Negara Bangsa
  • 29Bahasa Melayu Komunikasi 2
  • 30Citra Malaysia (Malaysian Citra)
  • 31Option 1: Nutrition & Food Analysis
  • 32Introduction to Food Science and Nutrition
  • 33Introduction to Human Nutrition
  • 34Food and Nutrient Evaluation
  • 35and c
  • 36hoose any TWO (2) of the below modules:
  • 37Nutraceutical and Functional Food
  • 38Techniques in Food / Nutrition Research
  • 39Food Business Management
  • 40Flexible Education Guide
  • 41Dr Wendy Pek Kui Lim, Programme Director
  • 42VIEW ALL LECTURER

Entry Requirements

  • SPM / O-Level with Pre-U / Foundation
  • Pass SPM / O-Level or equivalent with 5 credits for entry with Pre-University / Foundation qualification (Except for UEC).
  • SPM / O-Level with Diploma
  • Pass SPM / O-Level or equivalent with 3 credits for entry with Diploma qualification.
  • 1. Candidates need to pass BM and History at SPM level.
  • 2. All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
  • Taylor’s Foundation / Diploma programme
  • Pass with min. CGPA 2.00; or
  • Pass Diploma in Culinary Arts
  • Pass Advanced Diploma in Patisseries & Gastronomic Cuisine
  • Sijil Tinggi Persekolahan Malaysia (STPM)
  • Unified Examination Certificate (UEC)
  • Canadian Pre-University (CPU)
  • Min. average of 60% in 6 subjects
  • International Baccalaureate (IB)
  • Min. 24 points in 6 subjects
  • Monash University Foundation Year (MUFY)
  • Pass with min. CGPA 2.00
  • Pass with a minimum CGPA 2.50 subject to Senate approval of the relevant institutions; or
  • Graduated with a minimum CGPA 2.00 with a minimum of two (2) years of work experience in the related field.
  • Other Equivalent Qualification
  • Pass Foundation/Diploma / Higher Diploma/Advanced Diploma from other institution recognised by Malaysian Government with min. CGPA 2.00; or
  • Application via APEL A is allowed; or
  • Any other equiv. qualification recognized by the M'sian Government.
  • Candidates without a pass in Mathematics and English at SPM level or its equivalent may be admitted if the STPM / Matriculation / Foundation / Diploma programme contains subjects in Mathematics and English that are equivalent and achieved higher at SPM level.
  • All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.

Career Prospects

  • Research Chefs / Culinologist
  • Product Development & Formulation Specialists
  • Business Development & Merchandising Executive
  • Product Assurance Manager
  • Manufacturing Science & Technology Specialist
  • Food Solutions Consultant
  • Culinary Research Technologist
  • Ingredient Sales & Technical Support Specialist
  • Production Manager
  • Food Scientist

Interested in Bachelor of Science (Honours) in Culinology?

Apply now and start your journey. Our team will guide you through the entire application process.

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