Tasty learning: (From left) loaf & latté project manager Stephane Yan, Prof Neethiahnanthan, Taylor’s Education Group chairman Datuk Loy Teik Ngan, Cerchi and TCI senior lecturer Chef Fleurine Synaeve at the launch. — LOW BOON TAT/The Star
TO rise in the fast-paced food and beverage industry, graduates must have knowledge beyond what books and lectures offer, says Prof Dr Neethiahnanthan Ari Ragavan.
Hands-on experience and real-world exposure are crucial, stressed the executive dean of Taylor’s University Faculty of Social Sciences and Leisure Management.
