Advanced Diploma in Patisserie & Gastronomic Cuisine by Taylor's University

Taylor's University

Subang Jaya, Selangor

This advanced culinary arts programme focuses on the excellence of the latest gastronomic and patisserie techniques, along with international internship placement at top Michelin-starred restaurants around the world. We believe in a balanced curriculum that focuses on all areas of pastry, culinary expertise, and culinary management.

What makes our programme stand out is that we provide intensive culinary and pastry modules to prepare students to land placement at exceptional restaurants. At the same time, we cultivate their entrepreneur mindset to manage a food establishment, from training them all about creating a restaurant brand, to planning its layout design, to marketing the business.

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Pengambilan

Jan, Aug

Jumlah Yuran (anggaran)

Please inquire

Tempoh Kursus

33900

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Syarat Kemasukan

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Taylor’s Diploma in Culinary Arts / Equivalent

Pass with min. CGPA 2.00

ENGLISH REQUIREMENTS

IELTS

Band 4.0

TOEFL

31 (Internet Based Test)

MUET

Band 2

UEC English

English C8

Taylor’s EET

Overall score 4.0

Taylor’s IEN

Level 1 - Grade C or Level 2 - Grade C

High School

Complete high school (Year 11) that was conducted in English

SPM

Pass English in SPM or equvalent

*All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the university’s Admissions Department.

Pecahan Yuran

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Approximate Total Fees:
Local Students: RM 33,900
International Students: USD 11,399

Mata Pelajaran Kursus

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This programme is designed to develop a highly skilled qualification in the field of culinary production, with technical and technological strengthening adapted to methods, techniques and material used today in the sector of up-market catering. Through this programme, student able to gain the autonomy and the mastery of the gastronomic production components taking into account the evolution and trends in modern cuisine, at managing positions in worldwide establishments.

YEAR 1

Semester 1

Principles of Modern Gastronomic Cuisine
Professional Patisserie and Boulangerie Studies

Semester 2

Industrial Training

Semester 3

Cuisines des Grands Chefs
Advanced Patisserie and Boulangerie
Applied Gastronomic Management

Internship*
*January intake is after Semester 1.
*August intake is after Semester 2.
**All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.

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