Culinary Arts

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 Culinary Arts program is a 2-year non-degree course for creative individuals eager to express their culinary voice, focusing on essential skills like pâtisserie, bakery, and artistic presentation in English at Taylor's University in Malaysia.

Students engage in hands-on training and a 20-week internship at top Michelin-starred restaurants, developing culinary skills and understanding the business aspects of the food industry, with a curriculum that includes both Western and Asian cuisines.

Graduates can pursue job titles such as Chef de Partie, Pastry Chef, and Catering Manager in restaurants, hotels, and catering companies, or start their own culinary ventures, with skills that are transferable across the hospitality and food service industries.