Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi ethnic makeup of its population. The vast majority of Malaysia’s population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians.
Young Student Chefs from 67+ nations after getting selected from different colleges from 67+ nations, will fly down to India on 26th January (67th republic day for India) to represent their country in a cook-off that will last 4 days starting 29th January to 1st February. The results will be collated and the Grand Finale is scheduled on Monday 1st February 2015 at Kolkata.
Making a decision to study at Taylor’s University was one of the wise decision that I had made in this moment. Taylor’s University provide the best educate system and syllabus for us to ensure that we can do the best in our study period so that we can learn faster and work better than others. Besides that, we have the best lecturer or educator who have a very good working experience in the industry before. They share their worked experience and use the best way to teach us about what they know so that we are able to know how exactly are the things are going to be when the time we work in the industry. The lecturer that had been taught me before are all very kind and helpful. They always lend a hand to us whenever we need help. Other than that, the facilities that Taylor’s University had provided to us are the best compare to other university. We have a very huge library which contain a lot of books, journals and others for the student to do the research or get the information easily. Each floor of the library are used for different purpose. We have mac lab, computer lab, discussion room, a very comfort area to study, and a small cinema for us to relax. 4 years of study life in Taylor’s I have nothing to complain about. Good environment for student life and great staff to assists. I can’t ask for more than that.
For 30 years, Taylor’s School of Hospitality, Tourism & Culinary Arts (TCHT) has been a leader in hospitality and tourism education and training. As the largest and most established hospitality and tourism management school in Southeast Asia, the School takes pride in consistently producing high caliber, industry-ready graduates who can deliver excellent performance in their workplace.
The industry-acclaimed diplomas and degrees in culinary arts, hospitality management and tourism management are offered in collaboration with our renowned French partners – the Academie de Toulouse (ADT) and the University of Toulouse (UOT), France’s second oldest and second largest university. This successful partnership spanning over two decades provides students with the best educational opportunities. Graduates of the degree programmes will not only be awarded two qualifications from Taylor’s and UOT, but they will also experience cutting-edge teaching and learning methods applied in both Asia and Europe.
Quality and commitment are reflected in the 60-plus awards the institution, faculty and students have received over the years, including the HAPA (Hospitality Asia Platinum Awards) Academic and Research Excellence 2013-2015, BrandLaureate 2012 Best Brand in Education – Hospitality, Tourism and Culinary Arts, HAPA Honorary Award 2010-2012; PATA (Pacific Asia Travel Association) Gold Award 2008 (Education & Training) and HAPA Hospitality School of the Year 2007/08. In 2012, TCHT was awarded the highly coveted ‘Tier 6: Outstanding’ rating in the Malaysian Ministry of Higher Education’s Discipline-Based Rating System (D-SETARA)- sealing its international reputation for superior quality as well as teaching and learning excellence. Taylor’s is the first and only university in the country to receive this prestigious recognition. TCHT was also awarded the 2015 PATA Grand Award for Education and Training for the ‘Tourism Academy at Community College Langkawi, Malaysia’ project.