Beyond Cocoa to Conversation: IEN Students Discover Language in Motion at Beryl’s Chocolate

“Learning is experience. Everything else is just information.” – Albert Einstein

Learning extended beyond the classroom as students from the Intensive English Programme (IEN) under the School of General Studies and Languages, Taylor’s University, participated in an educational excursion to Beryl’s Chocolate & Confectionery Sdn. Bhd. in Seri Kembangan, one of Malaysia’s well-established homegrown chocolate brands. The visit brought together 29 students and provided a meaningful integration of language learning with industry exposure. The excursion was led by Ms. Sharon Linang Jimbun, Module Leader Level 1 and Lead Excursion Coordinator; Ms. Judith Nesamalar Tharumaraj, Module Leader Level 2 and Assistant Excursion Coordinator; and Dr. Niveethene Murugaiah, who supported students throughout the visit.

A key highlight of the experience was the guided tour of the production facility, where students were introduced to the chocolate-making process, from cocoa bean selection to finished products. They gained insights into how raw ingredients are transformed at each stage of production, as well as an understanding of product development through Beryl’s best-selling chocolate offerings and consumer preferences. Students also visited the on-site retail outlet, which featured a wide range of chocolates, confectionery items, and ice cream. This interactive setting encouraged natural communication and provided students with opportunities to practise English in real-world transactional and social contexts.

The excursion enabled students to apply their language skills in an authentic environment, strengthening their confidence through observation, interaction, and engagement with both peers and staff. It also reinforced experiential learning as a core component of the IEN programme, where classroom knowledge is enriched through real-world exposure. Overall, the visit offered a memorable and meaningful learning experience, demonstrating that education, much like chocolate, is most impactful when experienced firsthand.