This course will stress on foodservice handling in hospitals and institutions and the relationship between quantitative food production with different menus, equipment, service staff, time of serving, kitchen sanitation, food preparation and quality assurance. The main focus is on the practical sessions at hospitals, institutions, industries and major restaurants. Briefing session will be given on the first week or before the commencement of internship. The students will undergo internship service for a period of eight weeks in chosen premises. During the attachments, the students are required to observe the utilization of equipment, services and food management under supervision of supervisors.
- Lecturer: DR. ZAFIRAH BINTI MOHD NOR
Skill Level: Beginner