man i got really headache about choosing the diploma culinary between taylor and kdu right now!!
how the diffrence cuisine btween french and swiss? french doesn't teach the pizza and spagheti,right??

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Added on April 7, 2009, 9:00 pmoh one more,is working as chef is allowed to have beard and long hair?

This post has been edited by leeo_rifleman: Apr 7 2009, 09:00 PM

So Munak, how are you going to further your studies?

the entire course is actually

1st and 2nd year = diploma
3rd and 4th year = higher diploma
5th year = degree

if you complete your diploma, ur allowed to enter the 4th year straight because the 3rd year is the basics.

if you have stpm, then I THINK you will probably enter the 3rd year of higher diploma whereby they will still teach you the basics so you actually survive your 3rd and 4th year

5th year..or degree year, not much practical or none at all as far as im concerned.

ANY TAYLORS STUDENTS IN COLLEGE CURRENTLY WANNA BE MY COMMIS?

i am in your postion last time . kdu will let you choose to stay there to study for another 2 1/2 year for their degree or go swiz IMI to continue . whereas taylors only choose among the good students and sent them to de toulose . btw , kdu got more facilities for culinary than taylors . my 0.02 centschef no beard and long hair =( i grow beard thats y i suffer.

This post has been edited by guess19: Apr 8 2009, 03:13 PM

sorry to ask and dont mind,do kdu offer the student using bacon or pork? cause i read the prospectus of kdu culinary,they uses the bacon in lesson..

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Added on April 8, 2009, 4:02 pmcan i be an restaurant or steakhouse enterprenuer after i graduate diploma culinary kdu or taylor?? and how much "modal" to construct a restaurant like steakhouse??

This post has been edited by leeo_rifleman: Apr 8 2009, 04:02 PM

i suggest you go kdu open day . the open day is coming soon . i think its tomoro . you call them up and check . then you will know more . the bacon is chicken/beef . and abt those modals thing i cant answer cause i am march09 intake just started this week .

i prefer u go KDU, cause Taylors is being spoiled, due to lots of student entering the course.
Plus, how to say sometime people tend to be over confident.... then end up the student screw up.
FYI i learn most of the thing by my self, no lecturer teach me.
but just basic(creaming,all in etc...)

thinking of going oversea or maybe individually go to bakery course around KL/PJ.
there i will learn more compare to college.

hmmm julian, if u really no commis, then u can call me. cause im in IT currently.


yep he is correct, Taylors use to be this strict and again due to lots of student coming in. SPOILED.

hmmmm.. Bacon, yes Beef Bacon. but there is no pork bacon or ham cause HALAL. even the vinegar we use also need halal approve.
but then Wine and others alcohol content is allow on cooking. but no Pork. no pork at all

FYI im currently training in a pork restaurant xD
It is superb tasty man. especially the pork belly

gogogo.. No pork at ALL!

haha how u gonna commis for me if you are training..

ANY CURRENT STUDENTS IN TAYLORS (batch 32) wanna commis? ): I promise an exciting few hours learning exam menus which will help you out a lot

ok kdu,no pork at all,gogogo! haha

my friend's studying this course in Nilai Internation. She made lots of nice food for me

why said friend...
say Boy friend la..

Ahh...Thx for answering all my question but I'm still not sure about this.
If I go straight to Degree, they'll teach the basic..is it the same level as diploma in culinary arts?

And if i started in degree, can i still opt to be a chef or I'm stuck being in Hotel management line?
Well..Going for only a year in basic means I'll miss industial training, am I really at an disadvantage?

Yea..about the culinary arts programme..did you get much knowledge for the industry or you learn most of it yourself? and perfect your skills by your own...

they just teach you and they let you use their kitchen/material for you to practise . after all you paid the tuition fees and everything included.

well im doing degree over there right now

and.... even a spm leaver can work in kitchen
so yea.... u still can be commis and work ur way up till u become a chef

I think I would say I learnt quite a lot lol fromt he culinary arts program There are things they teach us that they dont teach to the other students (students who take the higher dip straightaway etc) like sugar art or artistic skills.

Dont take Degree in Taylors, waste of $$ and time. but Higher Dip still reasonable but degree no. degree go somewhere else.

i wanted to ask . taylors degree . is it really that boring till you curse them lol ?

im taking bachelors of hospitality and tourism management,higher dip now. why don't take degree in taylors??

lol fookie

wanna see my degree timetable???
wan vomit bloood

classes mostly cancelled and no replacement sumore... fuk taylors
gave us crappy classrooms...

nice classrooms for those newbies..... damn...

isit? come scan ur timetable n post here..
my higher dip timetable. monday-friday.break between classes is 2 hours.8am-5pm.dammit