Food biochemistry will be covered in the course, but it will be taught in relation with Culinary Art. For example, you'll learn about how the protein in meat will be effected by heat, therefore producing a certain flavour in the cooked meat...or protecting the enzymes(vitamins & minerals) in vegetables by it cooking(saute) very quickly on high heat because enymes will dissipate at a certain high temperature....or carbohydrates if broken down will become a in certain type of sugar. (which existed is most organic matter). And Chefs utilizes this sugar to caramelize (the surface) the food they cooked, etc..........

Since Biochemistry is sub-related in Culinary Arts, (unless u want to do 'Degree in Culinology')
the scientific aspect in the course is focus more on Molecular Gastronomy, which means the application of temperature to food, from range of temperature from -60c using dry ice and up to 250c+ using industrial ovens. Molecular gastronomy is so far the most scientific topic/syllabus covered in Culinary Arts.

If u really interested in food science, then it be covered more in detail after graduate from Diploma/higher diploma and continuing to do the Degree,
but if u want to focus solely on Food Science/technology, which means if u rather want to work in a Laboratory then a hot busy Kitchen, i think u should think about the 'American Degree Program in Culinology' @KDU,
For example in this course you cover the technology of food, like how to create synthetic flavoring to mimicked food flavours, how to improve flavours in food scientifically, full exposure of Molecular gastronomy, etc..etc..its just to much stuff for me to tell...just imagine Food+Science :lol:

ow havent touch that deep yet.

Which place is da best cullinary art places?
i was told KDU offer the best ..
im from JB. looking foward to stdy in Cullinary arts

Taylors, KDU and Sunway 3 of these college offer the best CA course.
But Sunway offer Hotel management base course, so end up with KDU and Taylors competing

In PJ, there are two of the best CA college here in M'sia. The differences are:
KDU offer Swiss program from IMI (Switzerland)
http://www.imi-luzern.com/

Taylor Colleges of Hospitality offers French program from Le Cordon Bleu (Sydney Australia, USA, France, Japan, Thailand, Spain, Canada, etc.)
http://www.cordonbleu.edu/

The French path OR the Swiss Path, you decide.....

This post has been edited by JoBigShow: Sep 9 2009, 07:22 AM

wow..
i will choose the french path..
but when is taylor's intake date?
xD

Hi All, I've just been accepted to pursue Food Studies at UPM. I ll be learning food science + hospitality + Culinary Arts.. anyone heard of this course before?

A lot of courses in the 'Food Education' are tailored differently from different institutions, in your case, UPM tailored 'Food Studies' to meet all the demands of the food industry. This way it will make your choice of career paths more broaden, meaning you can choose from working in the Food Technology industry (e.g in food labs, etc.) OR to choose to work in kitchens in restaurants, resort and hotels OR to choose to work in the managements of hotels & restaurants, etc.

This was decided my the Malaysian Education Department not long ago because they realize since Malaysia is demanding highly on Tourism, vacant occupations in this industry has tripled since 1998. Basically in M'sia, we need more Chefs, Food&Retaurant Managers, Hospitality Experts, etc...

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Added on September 9, 2009, 12:41 pm http://www.taylors.edu.my/courses/hnt/hnt_landing.php?id=117

January next year, you have to ask them for the exact date

This post has been edited by JoBigShow: Sep 9 2009, 12:41 PM

Oh, I see..Thanks for the info.. but would that make us less knowledgeable on every aspect since most of the subjects are merely just introductory studies?

I think you'll Major on Culinary Arts(50%). About 25% will take up Hospitality and about another 25% will take up Science. Since the Food Industries is 'practical' orientated, the studies will be most on the Practical aspect and moderate on the Theoretical aspects. But these are just my deductions.
I think 'Food Studies' is just another term for 'Culinary Arts' as a course, but modified to suite this countries needs by UPM.
You will study similarly to what of Culinary Arts students in private colleges study, but like i said, with modified syllabus.

but would that make us less knowledgeable on every aspect since most of the subjects are merely just introductory studies?


Hahaha.. Malaysian Education System seems always to fail from Elementary School to High School,
But UPM should be fine, especially when the course you are enrolling is Practical/Skill orientated,
which means you can get employed immediately after upon graduation.

Ok i get it..actually we are supposed to decide between food service and food management during our 3rd semester..thanks alot for enlightening me =)

Hmmm so fast im in term 6 end of this month X_x.

So far, the introductory course is

Marketing
Economics
Ergonomics
Finance
Law

Not Introductory
Math 3 semester
French 3 semester
Eng 5 Semester
Accouting 2 semester/ 3

Bro, can u tell me how much $$$ u have to pay for each semester you have taken so far?
And of course the total amount of $$$ needed to pay for the entire course.

I think i want to go back to college lah

i dont really get it, they seem like don't have an exact course provided for a chef profession.

the degree level is hospitality & tourism management which i personally found that it is more biasing towards management stuffs and hospitality.

anyone can clarify?

There's a specific course in KDU called 'Diploma in Chef Training' which offers full-time chef training, in which the course focus towards mostly the practical part of what a Chef need to be proficient in the kitchen and less of the theory and arts/aesthetic part of a chef's proffesion.

the degree level is hospitality & tourism management which i personally found that it is more biasing towards management stuffs and hospitality.

I've been working in the Food industry for a while, and reason the degree level is to do with the management of hospitality & tourism is because first of all, 'Chef skills' are the core compulsory-skills you need to have as a Chef, BUT in the long run you need to be capable in the managing aspect in a certain establishment of a hotels, restaurants, etc. (this is usually when you get promoted to Sous Chef and to Executive Chef)

Yes, being a chef is not about just working in the kitchen all the time, you need the proest of your managing skills to able to handle the logistics in the kitchen and as well out of the kitchen. This includes managing your staffs, queuing up the demands of the hotel from the kitchen, manage functions, everyday supplies logistics, cost, profit, loss, representing your establishment, taking high level of responsibility in the stressful environment of the kitchen, etc.
To qualify for the above mentioned, you need to enroll in the Degree program to better equip yourself when that time comes when you'll be promoted to handle not just cooking, but managing the kitchen.

Overseas for example, to be specific, Thames Valley University of London do offer a Degree in International Culinary Arts.
In Malaysia we don't have such qualification yet to establish an institution that provides the highest level of Culinary Arts, hence no Degree program here. IMO probably M'sia does't have any historical background in Culinary Arts when compared to France, Italy, Spain, UK, Australia, Hong Kong, Japan, US, etc. Thats why our students are flown overseas if they wish to pursue the highest level in Chef related courses.

The highest achievement you can obtain in Chef related study (course provided in M'sia only) is 'Higher Diploma in Culinary Arts', which FYI is available @ Taylor's College of Hospitality.

This post has been edited by JoBigShow: Sep 15 2009, 04:24 PM

so i see, but there is still some doubts here,

which one is more towards a chef profession? the diploma in culinary arts or professional chef training? as i read the course structure @ KDU website, both courses study almost the same subjects. from my POV, culinary arts you can learn more about food while professional chef training you learn some management stuffs. but both are essential for a qualified chef.

Yes, this is the kind of conundrum some people (and you) encounters when wish to apply for a Chef related course here in M'sia,
wether you obtained UEC, A-Level, IB(International Baccaleurette), SPTM, etc....

Anyways, here's the thing, if you skip on the Diploma you will missed out a lot on the aspect of being a Chef.
The Diploma is where u'll learn the fundamentals, because a Chef's profession is 75% practical, therefore you need to enroll in the Diploma to participate in Practical Training(they'll send u out at restaurants & hotels for your real world practical training) and most importantly, you will be well versed in the operation within the kitchen.
In other words, it is essentials you enroll in the Diploma to attain the path of becoming a Chef.

"Start everything form zero?"
Not really, unless you had already obtained a 'Certificate in Culinary Arts' and wish to start back by applying to another college.

If you skip ahead and enroll in the Degree, you'll be well versed in the management, which means in the future, your profession will never involve the kitchen, or cooking per se. This is good if u decide to become a General Manager sometimes in the future.

IMO, I think it's really worth the 2 years of studying the Diploma, and then Higher Diploma or Degree. KDU offers the Swiss program(IMI) meaning you have the opportunity to study overseas(Switzerland) among other Chefs-to-become worldwide.

Diploma in Culinary Arts gives you the versatility of Art & practicality, Dip. in Chef Training gives you the skills and pro-efficiency in kitchen operations, the Degree gives you the management, decision making and judgment skill to operate and entire establishment. IMO the Degree is prominent because someday it WILL give you the credits you need if one day you decide you want to become an Executive Chef.

Guys help me to some insights. here is the thread i have made before stumbling upon this thread.

Since you guys are or graudates from Taylors/KDE/ETC ETC

Please spare your time to read m thread please. I need to find a good school that is worth my money.

http://forum.lowyat.net/topic/1165731

btw taylors offer french culinary based from de toulouse . not le cordon bleu .

you lucky asses... culinary is awesome T.T was forced into a professional degree by parents but will do this course one way or another xD