Same with me...
Going graduate this July, and wanna take full time or part time course of culinary art.
but is there any highly recommendation of university/college that good in culinary art course beside Taylor n Sunway?

how much does TS spent for the diploma in culinary arts in taylor???as well as specialize on F&B!!!

Been a while I haven't visit here

Both are different fields even though shares the similar gene pool of service, therefore you'll have an advantage having to attain both field of expertise.
Say, your culinary skills combined with your know~your~way~around the hospitality realm, it can be pretty effective merging of perks for you to plunge into the world of F&B.
Hospitality on it's on is too 'dry', needs something substantial for e.g. like the F&B to really2 shine.

Restaurant is ok, but last time I work there, I almost have no free time at all in my life since restaurant has waaay more working hours than the fixed shift-length (8-9 hours) in the hotel.
Plus some restaurant establishment here doesn't hold the standard as high as the Hotel's one, the good restaurant won't take newcomers but experienced chef, so think about it later.

I'M WITH YOU ON THIS ONE MAN!
I'm gonna continue with the Degree which takes me to the managing and business related stuff in the F&B line, or will bravely ventured into Food science and work in a Lab environment.
Your Diploma, does it has any overseas programme/syllabus and endorsement, for example like the UK's City and Guild, or The Talylor's one I forgot...???

Hosp Mngmt is such a large scope that it doesn't focus on a specific field but to further study/revise and make-understood of how the mass working hospitality industry functions for the individual(student) to build his or her on perspective upon it.

IMO, I rather take Culinary Management in a heartbeat rather than Hospitality mgmt because Cul Mgmt leans more towards the business aspect of the F&B industry, e.g. Catering, restaurant management, etc.
Plus Cul Mgmt's prospect is more adventurous and dwell more upon the $$$ than the office-like hospitality line of work, no offense.

But don't get me wrong, Hosp is the fundamental of F&B, BUT the stuff you learn from the Hosp Mgmt Degree will help you in the practical world over the stretch of time, not immediately.

Cul Mgmt, you'll be equipped with the know-how of running a restaurant (given that you also have a Dip in Cul Arts), when combine with at least 5 years working experience after you Graduate with Cul Mgmt, you'll be confident enough to go on a solo business and bud-off from the orthodox restaurant establishment (no longer need to concern about being a Commis, Demi, CDP, Sous, Garde Manger, etc. you're your own man, and women )

This post has been edited by JoBigShow: May 21 2011, 02:54 AM

hi, is Unitar good for culinary arts?

Hello,

Is the job prospect for a graduate in Food Science and Nutrition good in Malaysia? How much is the salary for a fresh grad?

je tres deteste francais.
je veux une vacances!!! maintenent!

Do u guys think it'll be wise/alright if I were to take on a new course after I finish my diploma in hospitality. I'm really interested in pastry and I thought that the le cordon bleu patisserie program would be one of the best (the one in sydney, not paris ). Don't ask me why I didnt take that course instead in the first place

@munak991 Hi I would probably enroll in this coming July intake in CA course at Taylor's but i'd like to know how they usually arrange a timetable for per semester? as to match the time with my transportation.

This post has been edited by unmaskedclown: Jun 6 2011, 03:14 PM

Hmmmmm imma pastry guy too, i am really want to learn pastry
I found theres few option
So far in malaysia, there is no good insitution for pastry

1 go oversea
2 come out work with people go tose good bulagerie shop
3 complete ur degree and seek ur oppoturnity oversea

There is rail and bus,
But now due to shift to lake side, if u r taking rail, u need to take the train and then take bus from setia jaya to lake side

Majority of the student drove there, cause of the inconvinient highway

Dont worry, earliest class is 8am and latest class end is 11pm which is kitchen or restaurant services claases

Time table is not flexible like other courses, it is like straight all the way u must attend all classes

Hello there everyone! Food Science student reporting in!

Studying BSc (Hons) Nutrition in University of Nottingham Malaysia.

Hope to see this thread continue expanding.

hi guys!

taking medicine, but just for hobby i'm learning culinology on my own.

this thread is also about molecular gastronomy right? hope we could share ideas

haha. found my club.

I'm currently bachelor in foodservice and culinary arts at Taylor's university.

add me on the list

Welcome Welcome =D
Here are more to food, but food science student are welcome too =)


Molecular gastronomy, what i can say the trend is going down right now u can see Farrain Adria close his shop too.
due to high manpower require


Ooo Batch? im Batch 32

bonjour! je suis.... shit i totally forgot all the french words I learnt during my diploma days.

BTW, guys , care to share the salary range for each chef in Singapore or Malaysia? Starting from commis, demi, CDP, sous, head, etc. I don't have much idea on how much is the salary now, after I completed my diploma, I went into a marketing degree. Now I'm in my 2nd semester of my degree, I feel like dropping out and joining the kitchen once again. All I remember was that the salary was really low considering the workload we have.

Hey guys want to know which college cert is the most well know one Taylor's & Sunway? Let's say 2 candidates applying for the chef post and both have the same personality & hardworking so which cert is better???

I have the textbook: Professional Cooking by Wayne Gisslen (7th Edition)
Selling it very cheap, I think this is the latest edition.

Culinary Arts student, don't miss out on this.
Great condition as well, owned it less than half a year

https://forum.lowyat.net/index.php?act=ST&f=215&t=2133913

OOOooo
dont miss out Wayne Gisslen Book, his book is the best.
I love his Pastry and baking book taught me lots of things

Hi guys hope its ok i ask this here bcs i see they no thread dedicated to the Hospitality Management side. Any of your did your industrial working in hotel like Hilton? Want to ask the waiter just simply set and clear the table like any untrained restaurant waiter or must they apply the service sequence like what they learn in university???

Yep they do, basically all hotel does.

Is either u learn from Hotel
or u learn from School

but Hotel is more fast pace so setting 100 set of table, they would apply simple setting instead of fancy fancy thing unless is fine fining.

But still there is Table setting applied

example folding napkins, setting of table glassware alignment, cutleries alignment, plates alignment, Table cloth setting. etc etc
is better for u to know the simple setting than people train u from scratch.

Thanks for replying bro. I'm ok with setting the table What I hate is clearing the table where u put 1st plate on thumb while you holding the 2nd plate then clear the balance food. Will you have to clear like this or just pick and carry???