Culinary arts taylors

Taylor's Culinary Institute (TCI) take pride on being an international leader in culinary arts and hospitality education. Our institute offers a world-class

What's new at Taylor's Culinary Institute?

Continuing its legacy as a global leader in the culinary and hospitality field for more than 30 years, Taylor’s is giving its Diploma and Advanced Diploma programmes a new home with the launch of Taylor’s Culinary Institute in 2020

Why should you study Food Science at Taylor's University?

Learn subjects related to culinary arts and food science at Taylor's University – master the art of cooking quality food, scale and commercialise them, maintain its quality, flavour and safety as well as extending its shelf life

Be part of the emerging discipline to create the tastes of tomorrow at Taylor's University

Canadian author

Colleen Taylor Sen is a Canadian–American translator and author specializing in Indian cuisine.
She has written eight books, many articles and has also contributed entries to encyclopedias.

American food writer and historian

John Martin Taylor, also known as Hoppin' John, is an American food writer and culinary historian, known for his writing on the cooking of the American South, and, in particular, the foods of the lowcountry, the coastal plain of South Carolina and Georgia.
He has played a role in reintroducing many traditional southern dishes, and has advocated the return to stone-ground, whole-grain, heirloom grits and cornmeal production.