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Taylor University introduces specialised course for those who wants to venture in Patisserie Arts

by Grace Sundram

A course designed specifically to produce only the top pastry chefs and bakers, Taylor’s University has introduced a specialised degree in confectionery and baking with the Taylor’s Bachelor in Patisserie Arts (Hons) programme. In this specific course, students will be exposed to learning industry-relevant techniques along with a focus on building entrepreneurial capabilities in the foodservice industry.

The new degree was announced through a one-of-a-kind virtual masterclass with Taylor’s University’s very own pastry chef lecturer, Aaron Tang and Taylor’s alumni Chef Edwin Chan from Elevete Patisserie. Participants in the masterclass were guided by the experts to create a White Chocolate Tiramisu with Coffee Cremeux, demonstrating the intricacies associated with patisserie arts.


No stranger to the competitive culinary landscape, Taylor’s School of Food Studies and Gastronomy has always been at the forefront of the patisserie scene with several alumni running successful businesses both locally and globally, working in Michelin-star restaurants and students winning international laurels. Traditionally being a French-dominated field of study, the programme will also expose students to local pastries, heritage desserts like Nyonya kuih, and Asian street desserts from Thailand, Philippines, Indonesia and Vietnam.

Taking a cue from Taylor’s Curriculum Framework 2.0, students will not only be going through practical knowledge with real-world experiences but the course will build a pathway for its students to produce and sell their creations at the on-campus Tiffin café. Students of this particular course will also be given opportunities to intern at Michelin star restaurants and prestigious patisseries and boulangeries, allowing them to expand their network beyond borders and gain a broader perspective on the global foodservice industry.


Edwin Chan agrees that the exposure he gained during his degree in Taylor’s enabled him to push the boundaries when he started out his pastry business. Students will be able to pick up skills from pastry experts through a series of Masterclasses, lectures, demonstrations and one-on-one discussions.

All of this comes at the recognition of Taylor’s already outstanding faculty members who possess an incredible range of skills, industry knowledge and networks that they bring to the classroom every day. The Taylor’s Bachelor of Patisserie Arts will be open for their first intake starting in August 2020.

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