Opening Up the World of Chocolate with International Experts from Swiss Education Group
The activity aimed to open up learning experiences in the culinary and beverage arts, while strengthening professional skills aligned with international tourism and hospitality industry standards.
International Tourism and Hospitality Management (ITHM) program held the “Sensory Delights: Chocolate Tasting and Evaluation Workshop” as part of the course THI483: Gastronomy of the World, in academic collaboration with the Swiss Education Group (SEG). The activity aimed to open up learning experiences in the culinary and beverage arts, while strengthening professional skills aligned with international tourism and hospitality industry standards.
The event featured Mr. John A. Daly, Academic Director, Asia Pacific, Swiss Education Group, as the guest speaker, who shared his knowledge and expertise on the professional tasting and evaluation of chocolate. Students learned how to use their senses to analyze the characteristics of chocolate — including aroma, flavor, texture, and overall taste — while gaining an understanding of the concept of flavor pairing, an essential discipline in designing and elevating food and beverage experiences.
This activity was conducted through Experiential Learning, giving students the opportunity to apply classroom knowledge through hands-on experience and learning directly from an international expert. It aligned with THI483-CLO1 (Course Learning Outcome 1), which aims to help students articulate and appreciate the cultural diversity and culinary traditions from around the world, while developing an understanding of food as a key component of the tourism and hospitality industry.
The “Sensory Delights: Chocolate Tasting and Evaluation Workshop” thus represents another learning experience reflecting Bangkok University’s educational approach — connecting culinary science, culture, real-world experience, and professional skills with international service standards, in order to prepare ITHM students with the knowledge, practical skills, and adaptability needed for the future of the tourism and hospitality workforce.
