Master of Food Studies and Gastronomy at Taylor's University

Description

Offered in partnership with the University of Toulouse - Jean Jaures, School of Tourism, Hospitality Management and Food Studies (France), this Master of Food Studies and Gastronomy enables students from diverse backgrounds to incorporate the social and cultural aspects of food into their professional practices. This exciting and dynamic programme encompasses a wide range of disciplines, including humanities, social sciences, nutrition, public health, gastronomy, cultural heritage, tourism, food security, sustainability, and food safety. With Taylor's exceptional reputation, this programme consistently attracts applicants who are ready to redefine food systems, preserve cultural heritage, and pioneer sustainable policies that address humanity's most pressing nutritional challenges. This reflects not only the programme's academic excellence but also its unique ability to transform passionate food enthusiasts into influential professionals.

Intake Month(s)

April, June, September, November

Course Structure

No subject combinations or course structure available for this course.

Entry Requirement

Successful completion of a relevant Bachelor Degree programme with min. CGPA 2.50 and Registered as a Masters candidate and passed related qualifying assessment OR
Successful completion of a relevant Bachelor Degree programme but not meeting a CGPA of 2.50 can be accepted subject to a minimum of five (5) years of working experience in a related field OR
Students without a qualification in the related fields or relevant working experience requires to undergo and pass a bridging module

Students without a related degree but with relevant working experience are required to successful completion of a relevant Bachelor Degree with CGPA 2.00 to 2.50 and must have at least one 1 to 5 years of relevant working experience

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