Bachelor in Culinary Management

Taylor's University in Subang Jaya is a leading private university in Malaysia known for a holistic approach to higher education that blends academic rigour with practical industry experience. Established in 1969, Taylor's offers a range of undergraduate and postgraduate programs across business, engineering, law, hospitality and creative disciplines, emphasizing employability, entrepreneurship and professional readiness.

The campus is designed to support active learning through modern facilities, industry-aligned curricula and strong links with employers that provide internships, live projects and mentoring. Faculty with industry experience help deliver practice-oriented teaching, while centers for research and entrepreneurship encourage students to develop real-world solutions and start-up initiatives. Student support services include academic advising, career development and international exchange opportunities.

With a diverse student body and a reputation for industry partnerships, Taylor’s nurtures graduates who are workplace-ready and globally aware. The welcoming campus atmosphere in Subang Jaya gives international students access to affordable living, multicultural experiences and a supportive learning community. Prospective students seeking a career-focused education in Southeast Asia will find Taylor’s a compelling option that balances academic quality with practical outcomes.

The Bachelor in Culinary Management at Taylor's University is a 3-year program for students passionate about food service management and culinary arts, offering a Bachelor degree in English.

The curriculum covers culinary techniques, management skills, and business principles, with a focus on practical learning through internships and industry collaborations, helping students develop skills in kitchen management and food service operations.

Graduates can pursue careers as Culinary Manager, Food and Beverage Director, Restaurant Manager, and Executive Chef, finding opportunities in restaurants, hotels, and food service organizations.