Taylor’s Culinary Institute Enhances Culinary Education with Loaf & Latté Artisan Bakery
Taylor’s Culinary Institute (TCI) has introduced “loaf & latté,” a new on-campus artisan bakery designed to enhance culinary education by integrating practical industry operations with academic training. This initiative aims to connect theoretical knowledge with hands-on experience, representing a progressive advancement in modern culinary education. The launch of the bakery reinforces TCI’s reputation as a leading institution for culinary and pastry studies in Malaysia and aligns with its long-term objective of establishing dynamic ‘living classrooms’ on campus.
Operational Facility for Real-World Experience
The bakery functions as a fully operational facility that replicates authentic baking practices, incorporating professional production standards alongside customer service and business workflows. This comprehensive educational setting provides students with an immersive learning experience. As part of TCI’s focus on experiential learning, loaf & latté operates as a commercial business while serving as a training venue, enabling students to grasp the operational requirements of a bakery concurrently with their studies.
Practical Learning Opportunities
Equipped with a contemporary production kitchen, the bakery offers students practical experience in various bakery operations, including master production techniques, workflow management, inventory control, and customer service. Students enrolled in programs such as the Bachelor of Patisserie Arts, Bachelor of Culinary Management, Advanced Diploma in Patisserie and Gastronomic Cuisine, and Diploma in Culinary Arts can apply their skills in this real-world context. Additionally, they engage in “Bakery Takeover Projects,” which allow them to manage loaf & latté for specified periods under actual business conditions.
Masterclasses and Internships
In addition to day-to-day operations, students also participate in masterclasses and demonstrations led by esteemed chefs associated with TCI, including individuals recognized by Michelin and those specializing in French baking traditions. The institute prioritizes industry exposure by offering students paid internships at loaf & latté as part of its strategy to equip them for the competitive job market.
Commitment to Practical Experience
Chef Frederic Cerchi, Head of School at TCI, emphasized the significance of practical experience in culinary education. He noted that the inclusion of loaf & latté in the curriculum allows students to gain essential exposure that extends beyond traditional theoretical concepts. The institute’s objective is to nurture pastry chefs who are proficient and well-prepared for careers in the culinary industry.
Future Plans for Culinary Entrepreneurship
Looking ahead, TCI plans to further enhance its program through a Business Incubator Programme aimed at providing franchise opportunities to students who demonstrate strong entrepreneurial skills. This initiative seeks to foster a new generation of culinary entrepreneurs, supported by comprehensive training and ongoing mentorship. Chef Cerchi aspires to develop loaf & latté into a recognized regional and international brand, leveraging the university’s extensive global network and industry partnerships to cultivate a brand that reflects technical expertise, creativity, and the spirit of its students.
Original source: Taylor’s University.
