me,myself and campuslife

Hi.Nice to meet you all.As an introduction,I'm just a simple and easy going person.This is my first time create a blog.So,I'm really sorry if my first blog was very bad and not interesting.I'm have given name as Meizan and I'm 20th years old.I'm Culinary Arts student at one among the best university in Malaysia.Guess what?UiTM Di Hatiku.So proud to be here.What I like to share here is about my campus life.First day I come here,I feel glad,happy,proud and some other feeling that I can't describe.Here,I met with many new friends from other countries.My roomates was Sha and Aina which from Selangor and Kelantan.Fortunately,they are also take the same course with me,so we were going to class together every day.I was excited to attend the first kitchen.Miss Siti Khuzaimah was teaching me at basic westent one kitchen.I learn a lot of new things especially for basic method cooking.I have learned from cutting vegetables,fillet the fish,diborne the chichen and the list goes on.I'm also know about a new term for a cooking method such as nappe',rubbing,basting and others.After 6 month later,I'm go to the next sem.At 2nd sem,I was learningby Mr Hairi for basic kitchen 2 and Madam Aida for pastry.I really enjoy kitchen pastry because we learn how to make a CAKE!!yummy..We also learn about garde manger or also known as cold appetizer.There are some precious moment that i'll never forget.Then,I entered sem 3rd.I still have two kitchen but not like sem before.I got Malaysian Cuisine kitchen and commercial cookery.For Malaysia Cuisine,my lecturer is Mr Azuan and for commercial cookery my lecturer is Mr Nik Adnan.At Malaysian Cuisine kitchen,we was learn how to prepared a disheh from other culture such as Indian and Chinese.We learn how to cook capati,longan jelly and other delicious dishehs.For Commercial Cookery kitchen,we sell product that we cook at the practical restaurant.Here,we have to cooperate with other group class to make sure our restaurant going smooth without any inconvenience.It good because it open our mind about a real life at hotel.Here,we also have a oppurturnity to become a COD(Chef Of the Day).As a COD we must have a good time managment and leardership to controll our kitchen and make sure all food and product are good and bring high satisfaction to our guess.It is not easy as ABC,but its required a high pshsycal and mental preparation.However,it was make all of us become more matured and learn how to overcome a problem in kitchen and be a problem solver.It also teach us meaning of TEAMWORK.All of all,what i can say here is I really proud to be a culinary art student and be a part of UiTM.