Science
Bachelor of Culinary Management (Hons)
Learning Mode
Full Time
Duration
3 Years
Start date
March, August
Qualification
Bachelor of Culinary Management (Honours)
Fees
Malaysian: Approx. RM 99,000 (total)
International: Approx. RM 112,000 (total)
Location
Taylor’s University, Subang Jaya, Selangor, Malaysia
About the Course
The Bachelor of Culinary Management (Hons) at Taylor’s University combines culinary artistry with solid business and leadership training. Designed for aspiring chefs, restaurateurs, and food entrepreneurs, this programme prepares students for dynamic careers in the global culinary industry.
Students experience a blend of classroom learning, practical kitchen training, entrepreneurship modules, and real-world exposure in Taylor’s award-winning training restaurants and facilities.
Why choose Culinary Management at Taylor’s?
Industry connected
Taylor’s partners with leading hospitality brands to provide training, masterclasses, and real-world industry exposure.
Global opportunities
Students access exchanges, internships, and dual awards with universities across Europe and Asia.
Professional accreditation
Accredited by MQA and globally recognised, qualifying graduates for international culinary and hospitality careers.
Course Overview
This programme is tailored for individuals passionate about the culinary arts and food business management. Students will gain expertise in kitchen operations, menu design, food and beverage pairing, as well as entrepreneurship, event planning, and food innovation.
Hands-on learning is reinforced through Taylor’s unique “learning by doing” approach in state-of-the-art kitchen labs and a simulated hotel environment.
Course Duration
The full-time programme is delivered over 3 years and includes:
- Academic modules and practical culinary labs
- Business and entrepreneurship coursework
- Internship (16–20 weeks)
- Final-year project in culinary innovation or restaurant concept
Course Curriculum
Year 1
- Introduction to Hospitality and Tourism Industry
- Basic Culinary Techniques
- Food Safety and Sanitation
- Kitchen Layout and Design
- Pastry and Bakery
- Food and Beverage Operations
- Academic English
Year 2
- Intermediate Cuisine and Culinary Techniques
- Food Costing and Control
- Menu Planning and Development
- Principles of Management
- Food and Beverage Marketing
- Entrepreneurship
- Hospitality Law
- Internship Programme
Year 3
- Advanced Culinary Arts
- Restaurant Concept and Design
- Culinary Innovation and Development
- Business Research Methods
- Final Year Project
- Event Management
Contemporary Issues in Food and Hospitality
Admission Requirements
Entry Requirements (Any ONE of the following):
- STPM: C in 2 subjects
- A-Level: 2 passes
- UEC: 5Bs
- Foundation in Hospitality / Business / Arts: CGPA ≥ 2.00
- Diploma in Culinary or Hospitality field: CGPA ≥ 2.00
- Equivalent qualifications recognised by MOHE
English Language Requirements:
- IELTS 5.0
- MUET Band 3.5
- TOEFL iBT 40
- Exempted if prior study was in English
Fees and Funding
Estimated Total Tuition Fees:
- Malaysian Students: RM 99,000
- International Students: RM 112,000
Scholarships and Aid:
- Taylor’s Talent Scholarship
- Taylor’s Culinary Excellence Award
- Need-Based Financial Aid
- PTPTN Loan (Malaysian students)
- Monthly payment plans available
Career Opportunities
Graduates of this programme are prepared for a wide range of roles including:
- Executive Chef / Sous Chef
- Food & Beverage Manager
- Culinary Consultant
- Food Entrepreneur / Restaurateur
- Menu Designer
- Test Kitchen Chef
- Culinary Educator
- Food Product Developer
Many graduates also pursue postgraduate study in gastronomy, food science, or hospitality leadership.
Contact Us
Reach out for any inquiries or assistance needed.
