Baking and Culinary Students Explore the Foods of Taiwan and Japan

HLOs:

In May 2025, 18 students and two faculty members from the Baking and Pastry Arts Management and Culinary Management programs embarked on a two-week study abroad program to Taiwan and Japan, gaining an immersive international learning experience that combined technical training with cultural exploration.

The journey began in Kaohsiung, Taiwan, where students participated in pastry workshops at the National Kaohsiung University of Hospitality and Tourism (NKUHT). Guided by local experts, they learned to prepare traditional Taiwanese desserts such as pineapple cake. The experience was enhanced by guided market tours and collaborative exchanges with Taiwanese students, offering valuable insight into food traditions, entrepreneurship, and cultural practices.

The program continued in Taipei, where additional pastry workshops further developed students’ technical skills. From there, the group travelled to Tokyo, Japan, where they examined retail grocery trends and advanced their expertise through specialized training at the Valrhona Chocolate Academy with Maître Pastry Chef Fabrice David. Market explorations revealed Japan’s dynamic culinary supply chain, while hands-on workshops in sushi-making, ramen preparation, and Japanese tea ceremonies underscored the importance of cultural context in culinary practice. Student-led walking tours complemented these activities, fostering leadership, teamwork, and applied learning in real-world environments.

The final segment of the program took place in Kyoto and Osaka, where students participated in workshops on Japanese home cooking and traditional sweets. Visits to iconic markets, including Nishiki Market and Kuromon Ichiba, further deepened their appreciation of Japanese culinary heritage.

Each stage of the program balanced technical skill-building with cultural immersion, enabling students to expand their global culinary perspectives while strengthening adaptability and creativity. This study abroad initiative reflects Humber's commitment to experiential learning, equipping students not only with advanced technical training but also with the cross-cultural competencies essential for leadership in today’s global hospitality and foodservice industries.

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