Hospitality Course Sharp Cooking and Food Handling Skills
BANDAR PENAWAR – In February 2016, located in Mock kitchen and restaurant, Teratai, INSTEDT College, has organized practical assignments in groups for the Hotel Management students who are taking the course Food and Beverage Management and Food and Beverage Operations. In this program, students from 3rd Semester in Food and Beverage Management acted as servers while the 5th semester students were handling the kitchen. The main objective of this practical program was to provide space for students to apply the techniques of handling food that has been taught in the classroom. In addition, it can expose students to real workplace situations, especially in the field of food processing. The menu offered was Table D’hote where customers are made up of external customers.
BANDAR PENAWAR – Pada Februari 2016, bertempat di Mock dapur dan Restoran Teratai, Kolej INSTEDT, telah berlangsungnya tugasan praktikal secara berkumpulan bagi pelajar Diploma Pengurusan Perhotelan yang mengambil kursus Food and Beverage Management dan Food and Beverage Operation. Pelajar semester 3 memainkan peranan di bahagian pengurusan restoran manakala pelajar semester 5 mengendalikan pengurusan dapur. Objektif utama program praktikal ini diadakan untuk memberi ruang kepada pelajar mengaplikasikan teknik-teknik pengendalian makanan yang telah dipelajari di dalam kelas. Di samping itu, kursus ini dapat mendedahkan pelajar terhadap situasi sebenar alam pekerjaan khususnya dalam bidang pengurusan makanan. Menu yang ditawarkan adalah berkonsepkan Table D’hote yang mana pelanggan restoran ini adalah terdiri daripada pelanggan luar.