In our desire to match the needs of the booming food and foodservice industry in Malaysia, Taylor’s University is honoured and proud to offer the 1st & Only International Culinology® Bachelor Degree in collaboration with the Research Chefs Association of America (RCA).

1/2Since 1986, Taylor’s School of Hospitality, Tourism & Culinary Arts has been developing and offering an extensive array of programmes in the field of culinary ranging from Certificate to Bachelor Degree, Master and Doctoral Programmes.

Professor Dato’ Dr. Hassan Said Vice-Chancellor and President Taylor’s University

Being the only Degree of its kind in Asia, Taylor’s Bachelor of Science (Hons) (Culinology®), offers students a unique area of study which blends Culinary Arts, Food Science and Food Technology. Fully conducted in our brand new lakeside campus, this programme aims at preparing the new generation of food product development experts to lead the expansion of the Asian food industry.

Graduates will be able to widen business opportunities and master the various aspects of food development, production and commercialisation. The scope of expertise of those Research & Development chefs will allow them to join the various branches of the food industry including frozen food, canned food, sauce, biscuit and even convenience food.

The Bachelor of Science (Hons) (Culinology®) represents a new breakthrough in Culinary education enlarging career opportunities for students passionate about food and science and wishing to make a prosperous career in the food industry.

We invite you to meet our academic staff and counselors to further understand our programme. Please visit our Lakeside Campus to see the resources we use to teach. We are sure you will find this a most conducive environment for life-changing tertiary education.

As facilitators of a sound educational framework, our aim and focus is to prepare individuals to take their place as contributing members of the community. We believe that we play a significant role in developing the nation’s youth into balanced yet competitive human capital capable of playing their role in the development of the country.

Today, we are recognised as one of Malaysia’s most successful and reputable education institutions of higher learning with over 65,000 graduates. This reputation was carved by via our top-notch programmes and experienced lecturers.

This success has not gone unnoticed. We have under our belt various accolades that have further cemented our strong position in the education industry. Our highest achievement is the official upgrade to University status. This recognition is a driving force for us to uphold the quality of our teaching to meet Malaysia’s agenda for a world-class, high income economy.

3/4/5

A Journey

Pursuit of Excellence

Taylor’s University

At Taylor’s University we are constantly aspiring towards a culture of academic excellence while at the same time ensuring our students receive a well-rounded education. From humble roots when we started in 1969, our founders had a vision of an institution that is synonymous with teaching excellence and capable of producing students with highest merits. This philosophy is practiced at every level of our organisation from our teaching faculty to management of campus facilities and last but not least into the psyche of our students so that they are armed with the right knowledge to make their mark in their respective career fields.

We have continuously provided excellent services to our students in terms of diverse study options, relevant curriculum and teaching methods, on-going partnerships with leading universities worldwide, strong industry linkages and industry-relevant facilities.

Students have the opportunity of selecting from a wide range of options that will prepare them, upon graduation to take their productive place as leaders in the global community. Whether your interest lies in professional courses (Accounting, Law, Engineering), the arts (Communications, Design), business (Marketing, Hospitality) or the sciences (Medicine, Biotechnology), our programmes are conducted in collaboration with top-rated partner universities and multi-national companies.

WISDOM is the culmination of vast knowledge. With it comes the ability to make sound judgment and decisions.

INTEGRITY is about right values and morals in life. It is the backbone that upholds strong and positive character.

EXCELLENCE is quality beyond experience. It is concerned with achieving the highest standards and outperforming the rest.

The Taylor’s Pledge

The Pathway

AwardsWe have garnered numerous awards and accolades at national and international levels. Some of our most recent recognitions are:

2011• GoldAwardatthePutraBrandAward ‘The People’s Choice’ for Education and Learning category• GoldAwardasReader’sDigestTrusted Brand Award for Private University/ College category• LongTermResearchGrantScheme (LRGS) of RM9million by Ministry of Higher Education (MOHE)

2010• GoldAwardatthePutraBrandAward ‘The People’s Choice’ for Education and Learning category• Ranked‘Tier5:Excellent’intheMQA Rating System for Malaysian Higher Education Institutions (SETARA)

2009• MostPopularStudentChoiceof College/University by Trendence* • MostPopularStudentChoiceof College/University in Business/ Accounting Management, Law, Hospitality & Tourism and Pre- University Studies by Trendence*

2008• BrandExcellenceAward(Services) by the Ministry of International Trade & Industry Malaysia (MITI) in recognition of industry excellence• PATA(PacificAsiaTravelAssociation) Gold Award in Education and Training category• MostPopularStudentChoiceof College/University by Graduates to Industry (GTI)*• IndustryExcellenceforEducation Award 2008 (first runner-up) by the Malaysia Canada Business Council

* Europe’s leading consultancy on employer branding and recruitment research

Taylor’s Graduate CapabilitiesA student who has achieved optimal performance is one who is a sum of many parts – a fine balance between academic, non-literary pursuits and a healthy dose of street smarts. At Taylor’s we strive to prepare students to possess the right outlook for post-university life as they make their entry into “the real world” environment. In order to achieve this, the Taylor’s Graduate Capabilities are embedded into every aspect of academic life to ensure that all graduates are prepared to secure a bright future.

Get a head start with a solid foundationFoundations and skills for lifelong learning

• Learnsautonomously

• Abletoacquireandmanageinformation

• Abilitytocomprehendawidevarietyofliterature

• Awarenessofcurrentglobalissues

Problem-solving skills

• Definesissuesandanalyseproblems

comprehensively

• Appliesknowledgeeffectivelyandapplies

theorytopractise

• Abletoarriveatworkableandeffectivesolutions

Stand out with professionalismCommunication skills

• Abilitytospeakandwritewell

• Abletoorganisesynthesizeandpresent

informationeffectively

Intrapersonal skills

• Abilitytomanagetimeeffectively

• Understandstheroleofpersonalimageand

professionalismatwork

• Worksindependentlyincontextoftaskstobe

completed

Stay on top and be in demand with qualities sought after by employersCosmopolitan thinking and intercultural

competence

• Formsopinionandarticulatesviewsfroma

globalperspective

• Awarenessofandsensitivitytocross-cultural

differences

Interpersonal skills

• Workswithothersinateam

• Abletoassumeleadershipinsmalland

/orbiggroups

Technology savvy skills

• EffectiveuseofICTandrelatedtechnologies

7/8

Integrated Campus Experience

Ourawardwinning**campusisseton27acresoftropicalgreeneryandbuiltarounda5.5acrelake.

Itaddressestheneedsoftraditionalandnon-conventionalstudentsthroughanintegratedcommunity

thatisecologicalandconduciveforlearningandleisure.Thiscampusboastsworld-classeducational

facilitiesandamenitiesthatprioritisestheneedsofourstudents.

Studentscan takeadvantageof theamenitiesoffered includingastudentaccommodation,ourown

hotelcalledRuemz,aclinic,banks,foodoutlets,conveniencestores,astudentlifecentre,sportsarena

andmulti-purpose hall. There are also general learning resources such as a library, computer labs,

lecturetheatresandlaboratories.

Accessibility

NestledbetweenthethrivingtownshipsofSubang,SunwayandPuchong,thecampusgivesstudents

convenient access to a range of services. This ideal location gives students easy access to various

attractionswithinthetownships.Thereareretailoutlets,hypermarkets,shoppingcomplexes,hospitals,

banks,placesofworshipandmanyotherconveniences.Forleisure,studentscanheadtothemeparks

andcinemasaswellasF&Boutletsandfamilyorientatedentertainmentoutlets.

Movingforward,ouraimistocontinuouslylooktowardsenhancingourcampustoensureourstudents

aresurroundedinanenvironmentthatisnotonlycomfortablebutalsoconducive.

**2011GoldAwardinCategory5(Education)forbyPAM(PertubuhanAkitekMalaysia)

&2011GlobalInteriorDesignAward

FIRST Modern Tropical University Campus

Top Notch Facilities5/6

Students will have access to our kitchen and laboratories which are equipped with the latest technology as well as other world-class facilities.

Culinary & Bar Theatre

Lecture Theatre

Science Lab

Culinary Suites

Computer Lab

Thyme Restaurant

Tangerine Deck

Library

Students who enrol in this programme will be part of our Lakeside Campus which provides students a rich and stimulating natural environment, allowing them to completely immerse themselves in their studies.

Student Experience @ Taylor’s The Student Experience Department provides students with a wide range of support services that focus on an Awesome Customer Experience. They can be rest assured that their needs will be met as they strive to complete their higher education.

Our programmes emphasise character building, global outlook, communication skills, employability, leadership, interpersonal and intrapersonal skills, sportsmanship and many more.

Student Experience AssistanceThrough our services, we aim to develop students with these characteristics: positive mindset, strong drive toward recognition, compassion for others, value team spirit in diversity and appreciate a healthy, balanced lifestyle.

Student Experience assists and supports students’ study life and campus experience through delivery of a broad range of non–academic student services.

Deliverables are gauged by:• Service Response• Accessibility• Quality of Services• Responsibility• Quantifiable Results

7/8

Beyond Classroom

Student CentralStudent Central is a one-stop centre for students to seek assistance in general, non-academic administrative matters. This division delivers integrated services in collaboration with relevant departments to give students the support and assistance they need throughout their duration of studies. Areas of focus are:

• Enquiry• Information and Documentation• E-Service Request• Online Services• Other Services• Collection Centre• Feedback

Student Development HubStudent Development Hub guides and nurtures students to be all – rounders by creating opportunities for them to participate actively in leadership, global exchange, creative thinking, character building and community service initiatives. Areas of focus include:

• Student Leader Groups• Student Interest Groups• Community Service Activities • Student Exchange Programmes

Sports and Recreation CentreSport and Recreation Centre gives students a platform to lead a healthy and positive lifestyle through various sporting, fitness and recreational activities. Areas of focus are:

• Quality On-Campus Facilities• Recreational Activities• Sport Clubs• Coaching and Competitions

International OfficeInternational Office promotes the well-being and social interaction of international students and helps them acclimatise to a new and diverse learning environment. Areas of focus include:

• Registration• Welfare and Social Interactions

Career ServicesCareer Services assists student in planning and deciding on career pathways, preparing for job search and interviews and enhancing their employment opportunities. Areas of focus are:

• Talks and Workshops• Industry Visits• Career and Employment Fairs• Employability Skills

• Internships• Job Placements• Career Resource Centre• Career Counselling• Resume Review

Our teaching faculty, which comprises more than 100 full-time local and international lecturers, bring with them a wealth of knowledge and experience. The quality of our programmes have attracted students from all over the world and currently, we are home to students from over 30 different countries. We are also affiliated with more than 10 foreign universities that give students the option of international articulation.

Our sterling reputation allows us to command strong collaborations with world class companies such as international hotels and famous restaurant chains, to provide students with excellent internships and industrial training options.

You will be part of our 25 over years of expertise as Southeast Asia’s largest and most established school of hospitality, tourism and culinary arts.

Cultivating Professional TalentsTaylor’s School of Hospitality, Tourism & Culinary Arts (TCHT) is a school of high international renown and acclaim. From our staff to our facilities, you will find the best training experience the world of Hospitality, Tourism & Culinary Arts has to offer.

Top Notch Faculty

Strong Industry Linkages

O u r p ro g r a m m e s a re internationally recognised and accredited by the Malaysian Qualifications Agency (MQA). Students have the option of completing the entire programme at TCHT or transfer to our partner universities in Australia, New Zealand, Switzerland, United Kingdom and USA.

International Recognition

Long-standing Track Record

Through the Teaching and Learning Centre, students and academic staff will have the opportunity to enhance the quality and effectiveness of teaching and learning at Taylor’s University. The Peer Assisted Study Scheme (PASS) is provided for all students who want to improve their understanding of course materials and improve their grades. The programme encourages students to work together to consolidate understanding, reinforce key concepts and develop effective study strategies in small groups with a trained peer leader.

Dedicated Academic Support

We offer industry-acclaimed French Diplomas by Académie de Toulouse, a division of the Ministry of Education, France. Our Bachelor Degree programmes are awarded by the University of Toulouse (UOT), the second oldest and second largest university in France and Taylor’s University.

Top French Qualifications

9/10

Taylor’s School of Hospitality, Tourism & Culinary Arts

The school was awarded the prestigious Hospitality Asia Platinum Award (HAPA) for Hospitality School of the Year 2007/2008 and Honorary Award for Hospitality Education Excellence 2010-2012, and the Gold Award Winner 2008 in Education and Training Category by Pacific Asia Travel Association (PATA).

“Award Winning School”(Asia’s Finest Hotel School by 2015)

Science and food. It may sound like the two are worlds apart, but the blend of culinary arts and food science is the latest and hottest addition to the culinary world globally. Aptly called Culinology®, this discipline provides food professionals around the world with an innovative and creative approach to food product development.

Breaking the boundaries between

& Culinary Arts Science

CULINARY

FOODTECHNOLOGY

FOOD SCIENCE

CULINOLOGY®

11/12

“ Behind every successful food product there is a Culinologist.”

13/14

The term Culinology® was first coined by Winston Riley, former president and a founder of the Research Chefs Association (RCA), to describe the fusion of three disciplines – culinary arts, food science and food technology. Culinology® is recognised as the birth and evolution of a critical new expertise in the food industry – the ability to efficiently and economically create “convenience food” that actually look and taste like food served in a restaurant.

By studying Culinology®, students are prepared to work on the Research

& Development of new food product.

The creation of a new food product include various knowledge & skills that students will learn to master:• The generation of new ideas• Preparation of various prototypes• Evaluation of customers acceptance • Elaboration of a final formulation (recipe)

Culinologist are trained to create recipes that not only

taste good, but that take into account all the constraints of

mass production.

The recipes they elaborate must be :• Cost efficient• Have sufficient shelf life• Accepted by the target market• Able to be scaled up• Safe for consumption• Meet legal requirements

The RCA is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology®. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food.

What is the Research Chefs Association (RCA)?

We have the privilege of an exclusive collaboration with RCA to run the 1st & Only International Culinology® Bachelor Degree outside USA. The RCA is involved in every aspect of this programme, from developing the curriculum, to teaching and learning as well as determining the facilities offered.

The main objectives of the Research Chefs Association are: • To develop Culinology® education worldwide • Gather members and food industry experts annually for the RCA conference and various events • Update members on food product development trends, new equipments, and products via RCA E-newsletter and Culinology® magazine • Supply employment service with online job posting, internship listing • Offer training services and certification for the industry

DID YOU KNOW?Students are automatically members of RCA once they enrolled into Taylor’s Bachelor of Science (Hons) (Culinology®).

15/16

A Promising IndustryThe food-processing sector accounts for about 10% of Malaysia’s manufacturing output. Processed foods are exported to more than 150 countries, with an annual export value of more than:

RM 8 billion (USD 2.2 billion) [...]

CADBURY

MARIGOLDMONIN

UNILEVERNESTLE

F&N

MOST OF THE MAJOR FOOD COMPANIES HAVE

FACILITIES IN MALAYSIA & SOUTH EAST ASIA

[...] Malaysia is well positioned to be an international halal food hub in the branding, processing and marketing of halal foods to Muslim populations. This growing global market is estimated at:

RM 560 billion (USD 150 billion) per yearSource: Food Industry in Malaysia, 2010, MIDA Publication.

Job OpportunitiesResearch & Development of Food Product

QualityControlinFood Production

Food Brand & Equipment Promoter

FOOD INDUSTRY

•ChefConsultant

•ManagerofResearchandDevelopment

•Research and Development Director

•Research and Development Chef

•HygieneConsultant

•QualityManager

•SensorialAnalysisManager

•CorporateChef

•CorporateExecutiveChef

•TestKitchenChef

The food Industry is one of the biggest industry in the world, it regroups any company manufacturing food. Farming or any production of raw food is not part of it, the food industry buy raw food and process it

FROZEN FOODPizza,

Sausage, Roti Canai, etc.

DAIRY PRODUCTS

Cheese, Yogurt,

etc.

CANDY

Chewing Gum,

Lollipop, etc.

CANNED FOOD

Tuna, Minced Meat,

Vegetables, etc.

SAUCE

Soy Sauce, Chili Sauce,

Meat Stock, etc.

BISCUITS/SNACKS

Potato Chips, Crackers, etc.

BEVERAGES

Soda, Beer, Fruit Juice,

etc.

Chart your Future in Culinology®

What does it take to be a Culinologist?17/18

FOOD AND COOKING PRODUCT DEVELOPMENT & FOOD SCIENCE

MANAGEMENT & PERSONAL SKILLS

• A sense of taste

• A “passion” about food

• Knowledge of culinary fundamentals/production systems

• Knowledge of food service operations

• Knowledge of food trends

• Knowledge of ethnic/ regional cuisines

• Knowledge on food social dimension

• Developing ideas and concepts of food products fitting new and existing market

• Elaboration of recipes and protocols encompassing mass production concerns

• Conducting sensorial analysis to strengthen product acceptance

• Knowledge of food sanitation, and regulation

• Ability to measure/control/ maintain food quality

• Knowledge in food additives

• Knowledge in food chemistry

• Ability to process food

• Ability to work with clients

• Ability to work as part of the Research and Development team

• High scheduling and planning skills

• Ability to delegate and give instructions

• Ability to make decisions & and handle time constraints.

• High critical, inductive and problem solving skills.

• Self-confident and persevering

• An enthusiastic character

InternshipTypes of Internship

Culinology

Sectors/Organisations

• MassCatering• RestaurantChain• FoodManufacturers• FoodSupplies

(Internship 1)Supervisor 12-16 weeks

Master the various areas in acentralised or mass productionkitchen:• Planningproduction(food, staffing etc)• Maintainingqualityleveland hygienestandard.• Elaborationofnewmenu

(Internship 2)Management16weeks

Involvement in Research &Development:• Marketstudyonceptualisation ofnewproduct• Testingofvariousrecipes• Testingofrecipesin productionline

•Offeringinternationalinternshipwithindustrypartners • ProfessionalprojectofferedaselectiveinYear3wherestudents getthechancetoattendCulinology®conferenceinUSA. (*Feesprescribeddonotincludetripexpenses)

INTERNATIONALEXPOSURE

YEAR1

YEAR2

YEAR3

INTERNSHIP1

INTERNSHIP2

Taylor’sFoundationinScience/Pre-U/STPM/IB / UEC/Otherequivalentqualification

Programme Pathway

Entry RequirementsTAYLOR’SFOUNDATIONINSCIENCE(FIS)

SIJILTINGGIPELAJARANMALAYSIA(STPM)

ALEVELS

SOUTHAUSTRALIANMATRICULATION(SAM)

CANADIANPRE-UNIVERSITY(CPU)

INTERNATIONALBACCALAUREATE(IB)

UNIFIEDEXAMINATIONCERTIFICATE(UEC)

ENGLISH(Improve your English at Taylor’s Language Centre (TLC)

Minimum:50%SubjectPre-requisite:Physical&InorganicChemistry

Minimum:CCC/CGPA2.0SubjectPre-requisite:Chemistry

Minimum :3principalpassesSubjectPre-requisite:Chemistry

Minimum:ATAR60SubjectPre-requisite:ChemistryMinimum:60%SubjectPre-requisite:Chemistry

Minimum:24pointsSubjectPre-requisite:Chemistry(HLorSL)

Minimum:5BsSubjectPre-requisite:Chemistry

IELTS :24pointsTOEFL :79(InternetBasedTest)

BachelorofScience(Hons)(Culinology®)

Note: All information is correct at time of printing November 2011 and is subject to change.

INTAKES: MARCH & AUGUST

Break the boundaries between culinary arts and science at Taylor’s School of Hospitality, Tourism and Culinary Arts. The Bachelor of Science (Hons) (Culinology®) is a three-year programme fully conducted at Taylor’s University Lakeside Campus and certified by the Research Chefs Association (RCA) of USA.

The programme aims at creating professionals in the field of food product development. Our objective is to prepare students to be part of the expansion of the food industry regionally and internationally.

Elective 1 • Introduction to Halal Food Production • Principal of Marketing • Introduction to Management • Introduction to Accounting

KPT / JPS ( N / 811 / 6 / 0014 ) 03 / 16

Elective 2 • Halal Food Production • Food Supply Chain Management • Introduction to Management • R&D Professional Development Project

Bachelor of Science (Hons) (Culinology®)

GET A REAL FEEL OF R&D

During their final year, students will have the opportunity to experience the life of a culinologist as they will be designing a food product from the very beginning till end. This process begins with identifying of a viable concept, elaborating the production process and finally, obtaining a marketable product.

19/20

Subject Name

Principles of Biochemistry

Food Microbiology

Asian Cuisine

Patisserie & Baking 1

Elective 1

Islamic Studies / Moral Education

YEAR2SEMESTER3

Subject Name

Food Chemistry

Introduction to Human Nutrition

Advanced Cuisine

Patisserie & Baking 2

Research Methodology

Experimental Food Products & Practices

SEMESTER4

YEAR3SEMESTER5Subject Name

Food Product Development 1

Sensorial Analysis

Food Processing 1

Beverage Development

Psycho-sociology of Food & Eating Habits

Elective 2

SEMESTER6

Subject Name

Food Product Development 2

Food Processing 2

Food Standard & Regulations

Food Safety & Quality Management

Manufacturing & Packaging

Programme Structure

Subject Name

Cell Biology

Basic Chemistry

Hygiene & Sanitation

Culinary Practice 1

Malaysian Studies

YEAR1SEMESTER1

Subject Name

Introduction to Food Science & Nutrition

Organic Chemistry

Culinary Practice 2

Business of Food Product Development

National Languages A/B

SEMESTER2

Below is an example of R&D Project of students:

• similar to any donut

• jelly in the center

• round jelly not melted

A Donut in a DonutTo illustrate and apply their knowledge, students will have the opportunity to fully experience the world of research and development by designing a food product from start to a marketable product.

Students’ R&D Project

1step

Test 1Moulding jelly

Test 2Fail: jelly visible from outside

Test 3Fail: jelly melted

Test 470% achievement towards the Gold Standard

3stepExperimental Process

step 2Gold Standard

Conceptualisation

• to get a concept for the product• to determine consumers acceptance

Disclaimer: This publication in this brochure contains information which is current as of 23 December 2011. Changes in circumstances after this date may impact upon the accuracy or timeliness of the information. Taylor’s University does its best to ensure that the information contained herein is accurate, but reserves the right to change any information described in this brochure without notice. Readers are responsible for verifying information that pertains to them by contacting the university.