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 Bachelor of Science (Culinology^®) programme aims at preparing professionals in the field of food product development, able to join and lead the expansion of the food industry regionally and internationally. Students will be abled to join a wide range of companies supplying ready made and processed foods such as frozen items, soft drinks, canned food, dehydrated food, sauces etc.

The core competencies of the graduates will be oriented towards the development of ideas and concepts to fit existing and new markets, the elaboration of recipes and protocols encompassing mass production concerns and the ability to measure, monitor and control food quality and product acceptance.

During the final year of the programme students will get the opportunity to fully experience Research & Development by designing a food product from the inception of a viable concept to creating a marketable product.

Career Prospects

RESEARCH & DEVELOPMENT OF FOOD PRODUCT	QUALITY CONTROL IN FOOD PRODUCTION	FOOD BRAND & EQUIPMENT PROMOTER
Chef Consultant Manager of R&D R&D Director R&D Chef	Hygiene Consultant Quality Manager Sensorial Analysis Manager	Corporate Chef Corporate Executive Chef Test Kitchen Chef

Entry Requirements:

Entry Level	Entry Requirements	Pre-requisite Subjects
Taylor's Foundation in Science (FIS)	50%	Physical & Inorganic Chemistry
Sijil Tinggi Pelajaran Malaysia (STPM)	CCC / CGPA 2.0	Chemistry
Cambridge A Levels	3 principal passes	Chemistry
South Australian Matriculation (SAM)	ATAR 60	Chemistry
Canadian Pre-University (CPU)	60%	Chemistry
International Baccalaureate (IB)	24 points	Chemistry (HL or SL)
Unified Examination Certificate (UEC)	5Bs	Chemistry
Other Qualifications	Students with other equivalent qualifications will be considered on a case-by-case basis

Duration:
3 years

Intakes:
March & August