MICRO-CREDENTIAL IN FOOD SERVICE PREPARATION

About this Module

  • students enrolled
  • Approx. 20 hours to complete

What you will learn

This course is designed towards the attainment of knowledge through hands-on practices in mock dining room operations. This comprehensive training program will provide the students with technical and interpersonal skills for all types of dining establishment.

What skills you will gain

Technical skills for basic restaurant setting.

Total contents and assessments

4 topics, 4 quizzes, 1 exit test, 1 final assessment

Module Details

CLUSTER : Social Science & Humanities ( SS )
MODE/DURATION : Flexible
LENGTH : 5 days
EFFORT : 1
LEVEL : Beginner
LANGUAGE : English
CERTIFICATE : Yes
CPD POINT : 0
PRICE : Free

Associated Course (s) :
No Course

Join this module

 Syllabus

Overview to the general idea of the course and how it will be conducted.

Identify the types of linen & practice napkin folding etc.

Identify the types of tableware and practice polishing technique.

Identify the types of crockery and practice polishing technique.

Identify the types of glassware and practice polishing technique.

Complete 10 multiple choice questions.

Learners have to prepare one (1) creative video demonstrate 5 types of napkin folding.
The duration of the video is between 5 minutes and not longer than 10 minutes.

Our Instructor

WAN NOR BAYAH BINTI WAN KAMARUDIN

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 21 course(s)

DR. DZIATUL NADIAH BT DZIA-UDDIN

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 21 course(s)

AZLINA BINTI SAMSUDIN

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 14 course(s)

HASLINA BINTI CHE NGAH

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 22 course(s)
Developed by
Universiti Teknologi MARA (UiTM)