Course Content
Common Core:
English
French 1 or 2
Business of Hospitality, Food and Leisure Management
Principles of Marketing
Introduction to Accounting
Discipline Core:
Principles of Restaurant Operations
Advanced Cuisine
Principles of Pastry and Baking
Advanced Pastry and Baking
Food Trends & Product Innovation
Culinary Product Development
Foodservice Operations Management
Food Safety and Sanitation
Food Sociology
Research Methods
Research Project
[Choose ONE (1) of the packages:]
- Extension [Choose ONE (1) of the options:]
Option 1: Gastronomy
[Choose ONE (1) of the options:]
International Cuisine or
Molecular Gastronomy or
Food Styling
AND
[Choose any TWO (2) of the below modules:]
Food Business Management or
Food Media or
Science of Baking or
Sensory Evaluation of Food
OR
Option 2: Patisserie
Modern Gateau and Petit Four
Sugar & Chocolate Artistry
Science of Baking
AND
[Choose any TWO (2) of the following modules:]
Food Business Management or
Food Media or
Food Styling or
Sensory Evaluation of Food
-OR-
- Minor:
Choose any Minor package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Minor packages.
*Subject to availability.
*Meet min. module pre- & co-requisite.
-OR-
- Second Major:
Choose any Second Major package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Second Major packages.
*Subject to availability.
*Meet min. module pre- & co-requisite.
-OR-
- Free Electives:
Choose any FIVE (5) Free Electives* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Free Electives.
*Subject to availability.
*Meet min. module pre- & co-requisite.
University Core:
Community Service Initiative
Hubungan Etnik / Malaysian Studies 3
Life Skills for Success & Well-Being
Millenials in Malaysia: Team Dynamics & Relationship Management
Tamadun Islam & Tamadun Asia / Bahasa Melayu Komunikasi 2
*Students are requested to take Bahasa Kebangsaan A if they do not obtain a Credit for Bahasa Malaysia in SPM
