Updated: Dec 12, 2019
Taylor’s Culinary Institute (TCI) collaborated with “le Berceau des sens”, the only Michelin star educational restaurant in the world from Ecole Hoteliere de Lausanne Switzerland. Two Michelin chefs and one MaItre d'hôtel were in Taylor’s Lakeside campus for 3 days. Collaborated with our chefs & students to prepare a 7 courses exquisite fine dining dinner at RM 200/pax for 65 guests ranging from wine and food suppliers, French embassy representative and outsiders.
Snap Inc. and Taylor’s University announced a partnership to incorporate augmented reality (AR) in the university’s American Degree Transfer Program’s (ADP) curriculum, the first such partnership in Southeast Asia.
Updated: Mar 5, 2020
On the 18th of November 2019, a total of 27 final year students from B.Sc. Culinology® and B.Sc. Food Science and Nutrition, accompanied by 3 lecturers paid a courtesy visit to Mark’s Food Solutions Sdn. Bhd. Plant to gain exposure on manufacturing and packaging as well as safety management. The touring of the processing line was led by a few graduated ex-students working in the plant. This opportunity serves an eye opener for the student before their internships. The experiences gained enabled them to correlate theory learned to the practical practices in food processing plants. These insights prepare the students for their internships and future career development. The students feel appreciated with the arrangement for the plant visitation and being thankful for the experiences shared by Mr. Mark.
