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TUTAS Conservatory Students Represented Malaysia in the Asian Youth Theatre Festival, Philippines


    On 17 to 21 November 2021, 10 TUTAS students represented Malaysia in the Asian Youth Theatre Festival 2021. This festival was created in 2016 to foster ties amongst arts practitioners across the region. With representation from Singapore, Japan, Brunei, Philippines, Vietnam, Thailand, Bangladesh and Cambodia, Taylor's University & The Actors Studio (TUTAS) was the sole representative for Malaysia, and performed an original devised piece called ‘Masak Masak’.


    Under the direction of Senior Lecturer, Mark Beau de Silva, the students wrote and performed the text and music of the 20-minute piece; a meditation on the melting pot that is Malaysia. Comprising real stories, the students crafted the physical intensive piece over the pandemic, and presented it to about 400 international audiences, live! ‘Masak-Masak’ received positive feedback from the international audiences, and TUTAS has been invited to represent Malaysia in the Asian Youth Theatre Festival, 2022, to be held in Japan.

    For more info about TUTAS events and activities, please visit facebook.com/tutasconservatory

    Taylor's Culinary Institute WSET Level 3 Programme-Understanding Wines: Explaining Style & Quality


      Taylor’s Culinary Institute has recently conducted the Wine & Spirit Education Trust (WSET) Level 3, a 5-day programme at it's brand new Mixology and Innovation Lab, Taylor's University Lakeside Campus. WSET Level 3 Award in Wines is an advanced-level qualification for professionals working in the wine industry and for the wine enthusiasts. It is to assist those who are required to make professional evaluations of wines with regards to their style, quality and price.


      This qualification provides the in-depth product knowledge required to underpin job skills and competencies such as the product selection in retail and hospitality sectors. It is designed to give a thorough understanding of the factors that account for the style, quality and price of the principal still, sparkling and fortified wines of the world. The participants have been taught on the theory of wine and knowledge in wine tasting by our Oenology Specialist, Mr. Reuben Arthur Suresh, an outstanding and experienced Wine Expert from Taylor's University.


      Participants were given the opportunity to gain knowledge of the principal and regionally important grape varieties of the world, the regions in which they are grown, and the styles of wine they produce. Through a combination of tasting and theory, Mr. Reuben explained the factors that impact style and quality and learn how to describe these wines with confidence. Participants tasted more than 50 varieties of wines in these 5 days course to gain the authority and confidence needed to make informed decisions in any wine related situation.

      Do follow us on our social media pages and website to know more about WSET education:


      Webpage: https://www.taylorsculinaryinstitute.com/ under Continuing Professional Education.



      A Master Chef’s Christmas by Taylor's Culinary Institute Adjunct Professor, Chef Jochen Kern


        Taylor’s Culinary Institute recently concluded an admired event with our Adjunct Professor, Chef Jochen Kern, WACS Global Master Chef. This event was organized to provide value added learning experience for the students who are taking the Diploma in Culinary Arts programme with the intention of attracting them to further their study into the Advance Diploma programme.



        The event was themed as “A Master Chef’s Christmas” in conjunction with the month of December. The students were selected based on the results of a quiz that was tied to the menu of the event. The students were exposed to the essential techniques in western cooking alongside preparing classical Christmas dishes that one would easily find in Europe all under the tutelage of Chef Jochen Kern. The students prepared a 7-item menu and attended a webinar session on a specific dish, Lobster Thermidor.


        Both Adjunct Professor Chef Jochen Kern and students had a productive day as skills, techniques, and wisdom we passed down producing a fabulous spread of Christmas delicacies with an exceptional figure in the culinary industry.


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