Friday morning a generous ... Our second sem sem 3 in compulsory helping the fashion show held this morning. This fashion show must be carried out for sem 3. We soon will also hold fashion show at the front boundary. Fashion show this as an opportunity for us to run it on the front boundary. Fashion show is the result of individual tailoring results of each student in the class.
The afternoon we have a practical class kitchen. At eight weeks, we were taught about the food service restaurant industry. This task is quite interesting because this week all students to wear black and white like a waiters in the restaurant. This step can introduce to students the correct way to be a waiters in the restaurant.
At the beginning of class, our lecturer prior to class theory. This is so that students can identify more closely at what the food service restaurant industry. The first thing taught is the role of waiters. Second, on the menu at the restaurant and the third is about the cutleries and crockeries.
After completion of lecturers giving the theory, all students in bawak to the storage room and crockeries cutleries. From there, students can identify more closely about what the cutleries and crockeries. Cutleries is a spoon, fork, spatula, spoon and so on. While is is waist mengkuk crockeries, sourced from plates and glass.
After that, the lecturer directs students to the layout of equipment on the table. 2 tables provided the table d'hote and a la carte table. Indirectly, students can practice what has been conveyed by the lecturer.
Finally, this week's class is the class how to bring the food service at the restaurant. Indirectly, also if going anywhere soon confounded the student and not able to practice in the future.
The afternoon we have a practical class kitchen. At eight weeks, we were taught about the food service restaurant industry. This task is quite interesting because this week all students to wear black and white like a waiters in the restaurant. This step can introduce to students the correct way to be a waiters in the restaurant.
At the beginning of class, our lecturer prior to class theory. This is so that students can identify more closely at what the food service restaurant industry. The first thing taught is the role of waiters. Second, on the menu at the restaurant and the third is about the cutleries and crockeries.
After completion of lecturers giving the theory, all students in bawak to the storage room and crockeries cutleries. From there, students can identify more closely about what the cutleries and crockeries. Cutleries is a spoon, fork, spatula, spoon and so on. While is is waist mengkuk crockeries, sourced from plates and glass.
After that, the lecturer directs students to the layout of equipment on the table. 2 tables provided the table d'hote and a la carte table. Indirectly, students can practice what has been conveyed by the lecturer.
Finally, this week's class is the class how to bring the food service at the restaurant. Indirectly, also if going anywhere soon confounded the student and not able to practice in the future.
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