Bachelor of Science (Hons) (Culinology®)
What is Culinology®?
Culinology® is the blend of culinary arts, with the study of food science and food technology. Culinologists work on the research and development of new food products, and are trained to create recipes that taste good while taking into account all the constraints of mass production. The study of Culinology® involves an understanding of mathematics, chemistry, and biochemistry, in addition to traditional and modern culinary modules. The scope of expertise for those who have studied Culinology® will allow them to get involved in various area of the food industry, from restaurants, and fast food outlets to sauces, snack food and frozen food.
The 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. 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.
Professionally Recognised • Accreditation by the Research Chefs Association (RCA), USA entitles graduates to membership benefits and access to a professional network.
Comprehensive Course Structure • Hands-on programme that covers kitchen practical, laboratory practical and R&D. • Equipped to develop ideas and concepts to fit existing and new markets; elaborate on recipes and protocols encompassing mass production concerns; and the ability to measure, monitor and control food quality and product acceptance. • Opportunity to learn about Halal food via elective modules such as Halal Food Product Development, which have been developed in collaboration with the Halal Industry Development Corporation Malaysia (HDC).
Strong Emphasis on R&D • Explore the generation of new ideas, preparation of various prototypes, evaluation of customer acceptance and elaboration of a final formulation (recipe). • The opportunity to fully design a food product from its inception to marketing of the product. • Opportunity to attend a Culinology® conference in USA as part of the R&D Professional Development Project offered as a Year 3 elective subject.
Real-World Experience • internship opportunity to develop culinary skills in the various areas of a centralised or mass production kitchen (planning production, quality control and hygiene standard and elaboration of new menu) and to participate in the research and development aspect (market study conceptualisation of new product, testing of recipes in production line).
DURATION: 3 Years
- 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
Taylor’s Teaching & Learning Initiatives:
Teaching subjects are designed based on TGC (Taylors Graduate Capabilities)
Shine Award (2nd Transcript)
Innovated by Taylor’s University, the SHINE Programme helps students develop future work skills, proficiencies and abilities required across different jobs and work settings through out-of-class activities. The programme is endorsed by 20 top employers such as BMW, Ernst & Young and Mandarin Oriental. Through the SHINE Programme, students acquire the “5Cs” which are Communication, Critical Thinking & Problem Solving, Collaboration, Creativity & Innovation and Cultural Adaptation.
The 2nd transcript is an official attestation which formally recognizes and rewards students’ engagement and achievements in recognized extra-curricular opportunities at Taylor’s University. It is an additional university-endorsed transcript which is the first of its kind in Malaysia and the region. Together with the academic transcript, the 2nd Transcript will capture and showcase students’ university experience not just by how well they do in theiracademic programmes but by their entire learning journey which includesimportant out-of-class experiences.
The 2nd Transcript is underpinned by the Shine Programme – a structured programme focused on cultivating lifelong, life skills and emotional wellbeing. The 2nd transcript also directly supports the Taylor’s Core Purposeof “educating the youth of the world to take their productive place as leaders in the global community” and Taylor’s 2016 Mission of becoming “Top Employers’ Top Choice” university. The key aim of the 2nd Transcript is to help our students to transform into self-aware, self-directed professionals and leaders with global perspectives.
As participation in the 2nd Transcript is voluntary, the 2nd Transcript also showcases how motivated students are in building and sharpening theirTaylor’s Graduate Capabilities in out-of-class activities.
The 2nd transcript will provide future employers a comprehensive overview and evidence of a student’s extra-curricular achievement in key areas of emphasis: personal development, people and leadership, professional development and global engagement during their university days. The 2ndtranscript is also benchmarked against highly regarded employability awards around the world.
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