The hospitality, tourism and events sectors are growing at an exponential pace and Taylor’s School of Hospitality, Tourism and Events (SHTE) prides itself on matching every stride of this growth. With its dynamic programmes and outlook, it is obvious why SHTE leads the way for hospitality education in Southeast Asia. The facts are clearly in the ﬁgures for this achievement and SHTE continues to raise the bar as a highly admired award-winning school.
A one-year foundation programme that prepares students with practical skills through our well-equipped science laboratories and further complement the learning experience with various online tools.
Offering one of the widest range of educational pathways, this programme is designed to provide early exposure to various fields for a clearer direction and better understanding in the student’s field of interest.
Be equipped to cpursue culinary arts with fundamental skills in culinary arts and strong product knowledge, as well as the ability to perform and organise food production.
Be equipped with fundamental work skills for the events industry and the ability to recognise the industry’s development and growth.
Learn comprehensive operational and technical skills for a career in the hospitality industry
The diploma programme is specially designed to meet the increasing needs of tourism and related industries such as airlines, travel companies, tour operators, recreation companies, event management companies and cruise ships.
This culinary arts programme is specially designed to train students to become experts in managing food, beverage and kitchen operations.
Acquire applicable knowledge and skills in foodservice management and culinary arts, and train students with technical and management skills for a career in the global food and beverage industry.
Develop technical and management skills for a career in the hospitality and gain versatility to work in different service sectors around the world.
Attain functional and managerial skills in event management and planning, as well as knowledge in business, communication, culture and arts, events and tourism studies to graduate as leaders in the global event and recreation industries.
Attain functional, creative and interpersonal skills where students contribute to the growth and continuous improvement of the international tourism industry by applying tactical and strategic planning capabilities.
Gain the knowledge and skills in food product development, and be groomed to be a part of the ready-made and processed foods industry. In collaboration with the Halal Industry Development Corporation Malaysia (HDC), students are also given the opportunity to learn about Halal food industry.
Offered in collaboration with the University of Toulouse, France, this 12-month inter-disciplinary master's degree programme is the first and only French postgraduate degree in hospitality in Asia-Pacific..
It is a one-year research-based programme where it prepares students nationally and internationally to advance their careers in teaching and research in higher education institutions, secure employment in specialist areas in the private and public sectors, and pursue their PhD degrees.
A comprehensive curriculum which encompasses components like research skills, anthropology and sociology of food, understanding of the different food cultures, food trends and business outlook, socio-political issues on food nutrition and public health and many more.
A research-based programme that allows candidates to develop independent thinking and a unique expertise in their own research interest. Independent research requires diligent and thorough investigation into a topic with the aim of formulating new and original ideas, findings and theories.
Ranked No.29 in the world by 2017 QS World University Rankings By Subject for Hospitality & Leisure Management
Tier 6: Outstanding rating in the Ministry of Higher Education’s Discipline-Based Rating System (D-SETARA) The first and only university to achieve Tier 6, best quality in teaching and learning of the hospitality and tourism discipline in Malaysia.
For achieving the world chefs global standards of quality culinary education
Culinary Institution of the Year Award, 2012
Champion & 2nd Runner Up (Savoury Category), 2017 1st Runner Up (Pastry Category), 2017 Champion, 2016
Champion 2018 & 2015 Silver, 2017
Champion, 2017, 2014 & 2012
Gold medal, Cooking Category, 2016 Gold medal, Cooking Category, 2012
Most Outstanding Team in Catering Service Award 2017 3 Golds, 7 Silvers and 15 Bronzes, 2017 4 Golds, 4 Silvers and 1 Bronzes, 2015 4 Golds, 12 Silvers and 9 Bronzes, 2013
Including 3 fine dining restaurants, 3 specialized training restaurants, 1 Asian restaurant, 1 lifestyle restaurant and 1 multiservice restaurant
Encompassing 8 kitchen and pastry labs, 1 garde manger kitchen and 1 artist kitchen
Centre for Research and Innovation in Tourism, Hospitality and Food Studies
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