MICRO-CREDENTIAL IN BASIC TECHNICAL SKILLS IN F&B INDUSTRY

About this Module

  • students enrolled
  • Approx. 20 hours to complete

What you will learn

Introducing students to the techniques of handling utensils in a restaurant to gain a deep understanding of food and beverage skills, as well as practical techniques for consistently delivering quality service in every type of restaurant operation

What skills you will gain

Basic Technical skills for 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.

Introduction and technique of carrying tray

Introduction and technique of carrying glasses

Introduction and technique of carrying plates

Introduction and technique of using service gear

Complete 10 multiple choice questions

Learners must demonstrate the proper technique for using service gear, and the video duration should be within 5 minutes.

Our Instructor

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)

WAN NOR BAYAH BINTI WAN KAMARUDIN

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

MUNIRAH BINTI HAMID

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 33 course(s)
Developed by
Universiti Teknologi MARA (UiTM)