Course Details
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Bachelor Of Science (Hons) (Culinology®)

Offered by: Taylor's University
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Exam BodyInternal Degree, Malaysia
Course Duration3 Yrs
Part Time/Full TimeFull Time
Fees99,900 / course
Fees (International Student)USD 33,157 / course
CampusTaylor's University, Malaysia
FacultyFaculty of Hospitality, Food & Leisure Management: School of Culinary Arts and Food Studies
Conducted entirely in MalaysiaYes
Awarding CountryMalaysia
Level of StudyBachelor's Degree Level
Field of StudyHospitality & Tourism
Course Description

This Bachelor of Science programme equips students with knowledge and skills in food product development, grooming them to be a part of the ready-made and processed foods industry.

The curriculum focuses on four core areas: culinary arts, food science, food technology, and research and development. Culinology® students are equipped with the latest technology and training in culinary and food science, allowing them to work on innovative and creative approaches in food product development.

Curriculum
PROGRAMME STRUCTURE

 

YEAR 1
Semester 1
  • Cell Biology
  • Basic Chemistry
  • Hygiene & Sanitation
  • Culinary Practice I
  • Introduction to Food Science & Nutrition
Semester 2
  • Organic Chemistry
  • Culinary Practice II
  • Business of Food Product Development
  • Patisserie & Baking I
  • Elective I
  • MPU (U1) - Module 1*

 

YEAR 2
Semester 3
  • Principles of Biochemistry
  • Food Microbiology
  • Asian Cuisine
  • Patisserie & Baking II
  • MPU (U1) - Module 2*
  • MPU (U2)*
Semester 4
  • Food Chemistry
  • Introduction to Human Nutrition
  • Advanced Cuisine
  • Research Methodology
  • Experimental Food Products & Practices
Internship I
March intake is after Semester 4
August intake is after Semester 3

 

YEAR 3
Semester 5
  • Food Product Development I
  • Sensorial Analysis
  • Food Processing
  • Psycho-Sociology of Food & Eating Habits
  • MPU (U3)*
  • MPU (U4)*
Semester 6
  • Food Product Development II
  • Food Preservation
  • Food Safety & Quality Management
  • Manufacturing & Packaging
  • Elective II
Internship II

 

NOTE:
* The Ministry of Education (MOE) requires all students to take Mata Pelajaran Umum (MPU) (i.e. General Studies) which is categorised under U1, U2, U3 and U4 within the duration of their studies. U1 modules are prescribed by MOE whereas U2, U3 and U4 modules are from a list of University Core Modules (UCM) prescribed as per the Programme Guide.

 

Electives

Elective I
  • Introduction to Halal Food Product Development
  • Principles of Marketing
  • Introduction to Accounting
  • Introduction to Management
Elective II
  • Halal Food Product Development
  • Food Supply Chain Management
  • Introduction to Management
  • R&D Professional Development Project
Entry RequirementsSTPM/A Levels/Equivalent
Career Prospects
  • Chef Consultant
  • Corporate Executive Chef
  • Culinary Research Technologist
  • Food Quality Manager
  • Formulation Chef
  • Hygiene Consultant
  • Product Assurance/Development Manager
  • Research & Development Chef
  • Research & Development Manager
  • Sensorial Analysis Manager
  • Test Kitchen Chef

All fees are in RM (Ringgit Malaysia) currency unless stated otherwise.


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