What you will learn This course introduces the basics of dining room etiquette and introduction to dining room utensils in formal settings. At the end of the course student will be able to: 1. Identify dining utensils and its usage 2. Perform appropriate reaction in formal dining environment What skills you will gain Knowledge, Practical Skills, Interpersonal Skills, Communication Skills, Personal Skills, Ethics and Professionalism Total contents and assessments 5 Videos, 5 Content, 5 Assessment
MICRO-CREDENTIAL IN FORMAL DINING: INFORMAL GUIDE TO FORMAL DINING KNOW-HOW
190
students enrolled
Approx. 20 hours to complete
About this Module
Module Details
CLUSTER : SS
MODE/DURATION : Flexible
LENGTH :
9 days
EFFORT :
14 hours per weeks
LEVEL :
Beginner
LANGUAGE :
English
CERTIFICATE :
PRICE : Free
Associated Course (s) :
No Course
Syllabus
Module 1
Overview to the general idea of the course and how it will be conducted.
Overview to the general idea of the course and how it will be conducted.
Module 2
Title: WELCOME TO THE FAMILY
This module provides fundamental knowledge of the course. Topics in this module include:
• The difference of formal dining with informal dining
• The characteristics of formal dining
- The occasions
- The guests
- The protocol/house rule
• Places that host formal dining
Title: WELCOME TO THE FAMILY
This module provides fundamental knowledge of the course. Topics in this module include:
• The difference of formal dining with informal dining
• The characteristics of formal dining
- The occasions
- The guests
- The protocol/house rule
• Places that host formal dining
Module 3
Title: MEETING THE IMMEDIATE FAMILY
This module is a dip right into the dining table of a formal environment. Topic in this module include:
• Introduction to the cutleries, utensils, linen and other items commonly used in a standard formal dining settings
Title: MEETING THE IMMEDIATE FAMILY
This module is a dip right into the dining table of a formal environment. Topic in this module include:
• Introduction to the cutleries, utensils, linen and other items commonly used in a standard formal dining settings
Module 4
Title: NOT THE FISH OUT OF WATER
This module helps students to make decision related to formal dining. Topics include:
• The basic table etiquette
Title: NOT THE FISH OUT OF WATER
This module helps students to make decision related to formal dining. Topics include:
• The basic table etiquette
Module 5
Title: LOOKING FORWARD TO THE NEXT DINNER
This module is a conclusive content to wrap up the course
Title: LOOKING FORWARD TO THE NEXT DINNER
This module is a conclusive content to wrap up the course
Instructors
NADIA LIANA BINTI MOHD KARIM
Course Instructor
UiTM Shah Alam
4.3(average sufo) instructor rating
13
course(s)
234 learners
ZAMRI BIN AHMAD
Course Instructor
UiTM Shah Alam
4.3(average sufo) instructor rating
9
course(s)
234 learners
DR. NORHAMIZAN BIN HAMIR
Course Instructor
UiTM Shah Alam
4.3(average sufo) instructor rating
9
course(s)
234 learners
NORLIANA BINTI HASHIM
Course Instructor
UiTM Shah Alam
4.3(average sufo) instructor rating
11
course(s)
234 learners
WAN HAYATI BINTI WAN BUJANG
Course Instructor
UiTM Shah Alam
4.3(average sufo) instructor rating
16
course(s)
234 learners
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