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.

 

PROGRAMME STRUCTURE

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. 

 

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

 

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.

 

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. 

 

CAREER PROSPCETS

When you’ve successfully completed this degree programme, you could embark on any of these exciting careers, including:

• Executive Chef
• Food & Beverage Manager
• Food Production Manager
• Food Service Manager
• Food Stylist

• Kitchen Consultant
• Pastry Chef
• Sous Chef
• Restaurant Owner
• Celebrity Chef