Course Information

Mode: Onsite

Duration: 3 Yrs

Campus: Taylor's University, Malaysia

Type: Full-time Study

Conducted in Malaysia: Yes

Level of Study: Bachelor's Degree Level

Field of Study: Hospitality & Tourism

Faculty: Faculty of Hospitality, Food & Leisure Management: School of Culinary Arts and Food Studies

Awarding Country: Malaysia

Exam Body: Internal Degree, Malaysia

Fees: 99,900 / course / USD 33,157 / course (international)

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Course Overview

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 Requirements

STPM/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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Bachelor Of Science (Hons) (Culinology?)