Bachelor of Science (Hons) in Culinology

Throughout this Bachelor of Science (Hons) 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 state-of-the-art 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.

ENTRY REQUIREMENTS

Taylor’s Foundation in Science (FIS)

Pass with min. CGPA 2.00

Pass Diploma in Culinary Arts

Sijil Tinggi Persekolahan Malaysia (STPM)

Min. CCC

Unified Examination Certificate (UEC)

Pass with min. 5Bs

A Levels

Min. EEE

South Australian Matriculation (SAM) / SACE International

Min. ATAR 60

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)

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

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

• Research Methods
• Food Sociology
• Principles of Culinary

• Principles of Pastry and Baking
• Industrial Training

Discipline Core

• Art & Science of Food Preparation
• Arts & Science of Pastry and Baking
• Culinology® 101
• Principles of Organic Chemistry
• Food Chemistry
• Applied Food Microbiology
• Sensory Evaluation of Food
• Aromatic Ingredients & Flavours Application

• Experimental Food Product & Practices
• Food Product Design & Development 1
• Food Product Design & Development 2
• Food Safety & Quality Management
• Food Packaging and Labelling
• Food Preservation
• Food Processing

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.

Click here to see a full list of all available Flexible Education Components.

[Choose ONE (1) of the packages:]

Extension [Choose ONE (1) of the options:]

Option 1: Nutrition & Food Analysis 

• International Cuisine
• Molecular Gastronomy

• Food Styling

AND

[Choose any TWO (2) of the following modules:]

• Nutraceutical and Functional Food
• Techniques in Food / Nutrition Research

• Introduction to Halal Food
• Food Business Management

Option 2: Gastronomy 

• International Cuisine
• Molecular Gastronomy

• Food Styling

AND

[Choose any TWO (2) of the following modules:]

• Food Business Management
• Food Media

• Food Styling
• Food Trends and Products Innovation

Option 3: 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
• Food Trends and Products Innovation

Minor 

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


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

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. 


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

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.