Aisya Aiman binti Yusuff Ahmad

Matric Number: A194636

Week 1: 7/7/2025-11/7/2025

2. What have you done?

During the first week of my elective posting at Olive 9 Pharmacy, I was introduced to the working environment of an independent pharmacy. I worked as a pharmacy assistant and was tasked with learning and labeling various medications. This included writing down the names, dosages, and indications of numerous medicines. I was also introduced to the use of the Poison Book, where records of certain medications sold need to be documented for legal and safety purposes.

3. Points to remember from Week 1!

• The importance of accurate labeling and documentation of medications.

• Familiarity with the names, dosages, and uses of various drugs.

• Understanding the purpose of the Poison Book and how it’s used in retail pharmacy.

• A glimpse into the workflow and responsibilities of pharmacists and assistants in an independent pharmacy setting.

4. Your feelings & thoughts

I feel very grateful for the opportunity to learn in such a hands-on environment. Although it was only the first week, I’ve already gained so much knowledge, especially in drug names and their uses. It’s exciting to see how what we learn in class is applied in real-life practice. I feel more motivated to deepen my knowledge about medications.

5. Any difficulties/concerns? How did you cope?

At first, I had trouble remembering all the medication names and matching them with the correct doses and indications. To cope, I made my own notes and repeatedly wrote them down as I labeled each one. The staff was also very kind and guided me patiently, which made the learning process much smoother.

6. Two words to describe elective posting progress so far:

Insightful & Motivating

7. Your plan for next week (Week 2):

• To learn how stock management is done, including receiving new stock and expiry date checking.

• To learn on labelling and arranging arrival of new stocks

Week 1

1. Your name, matric number, date

Name: Nurwafa Aliaa Binti Roslan

Matric No.: A188682

Date: 13/7 – 19/7 (Week 1)

2. What have you done?

On my first day working at Luxe Coffee Café, I was warmly introduced to the team. As the café is relatively new and small, the team consists of only four staff members: the manager (who also owns the café and acts as the barista), Yin (who manages the front counter and also assists as a barista), and Mira and Kiela (who work in the kitchen). Everyone was extremely friendly and welcoming, which helped ease my nervousness. My manager briefed me on the opening tasks, which included arranging the chairs, cleaning and wiping the glass door and tables, sweeping the floor, and restocking the self-service tray with tissues, coffee spoons, and sugar packets.

I was also taught how to count the stock, arrange the cakes and pastries in their designated spots, and ensure that the price labels were correctly placed. These tasks had to be completed at least 10 minutes before the café opened. I also learned to operate the cashier and the Point-of-Sale (POS) card terminal, since the café accepts both cash and cashless payments. A significant part of my training was learning about the flavour profiles of the pastries and how to properly heat and make the food look as appetising as possible. During my first week, I was mostly stationed at the front counter, serving customers and handling the cashier, which required me to communicate better and show a proper attitude. Though I felt anxious, I’m still learning to manage this role more confidently and reduce mistakes. When the café is not too crowded, we take the opportunity to go live on the café's official online platform to promote the café, highlight the menu, and engage with potential customers. This not only helps in marketing but also improves my confidence in speaking and representing the café. At closing time, we cleaned the counters, mopped the floor, and closed the inventory for the day.

3. Points to remember from week 1!

One of the most important lessons I’ve learned is the role of communication in customer service. As a front-of-house and cashier staff member, I am the first point of contact with customers, and it’s my responsibility to ensure their orders are taken correctly and delivered efficiently. This includes being aware of food allergies and being able to inform customers about ingredients. If there are any special requests or changes, it’s important to communicate them clearly to the rest of the team, especially the barista and kitchen staff, to avoid any issues. Asking for help when overwhelmed or unsure is not a weakness but a strength. Communicating openly with colleagues allows the whole team to function more smoothly and prevents unnecessary stress.

4. Your feelings & thoughts

I started working on a Sunday, which is the first working day of the week here in Kelantan. The café opens at 12.00 p.m., right around lunchtime, so it quickly became crowded with people working nearby. I felt overwhelmed trying to keep up with the fast-paced service while learning to multitask and remain calm. I was especially nervous about operating the cashier machine, as I tend to be clumsy when under pressure. When I’m anxious, I find it difficult to speak confidently or maintain eye contact with customers. The café felt warm despite the air-conditioning, possibly due to my nerves. I even accidentally served the wrong order to a customer on my first day. Thankfully, my manager and colleagues were very supportive. They reminded me to stay calm, breathe, and always check the table number and order details before delivering them. These small but meaningful lessons made me realise how important empathy is, especially for those working in F&B. Despite that, I felt a sense of achievement after each successful service.

5. Any difficulties/concerns? How did you cope?

One of the challenges I faced during my first week was interacting with my colleagues. Being an introvert, it was hard for me to initiate conversations or feel at ease in a new environment. However, my coworkers were very understanding. They made the first move by smiling and casually chatting with me, which gradually helped me feel more comfortable. We bonded over common interests like music and food, and I learned that most of them are close to my age, between 18 to 24 years old. Talking with them gave me insight into their lives. Some of them couldn’t pursue higher education or are currently working to support their families. This made me reflect on how fortunate I am to be studying and working at the same time. Over time, our conversations became more natural, and I started feeling like we had been colleagues and friends for much longer than just a week.

Another difficulty I encountered was realising how unfamiliar I am with using technology, particularly the cashier system. I kept making small mistakes while using the machine, and that often made me feel frustrated and even more nervous, especially when there was a long queue of customers. However, I reminded myself that everything takes practice. I’m incredibly grateful to have such a patient and supportive manager. He would always sit next to me whenever I took customer orders. Whenever I made an error, he would calmly take over, show me how to correct it, and explain what to do next. That consistent guidance helped reduce my anxiety and slowly built my confidence with the cashier system.

6. 2 words to describe the elective posting progress so far

: challenging and memorable

7. Your plan for next week (Week 2)

• Continue building positive rapport with my colleagues and customers to create a friendly and supportive working environment.

• Continue familiarising myself with the café workflow and customer service process.

• Start learning how to operate the coffee machine and begin preparing drinks start preparing basic drinks under supervision, such as espresso shots, lattes, and iced beverages.

Matric Number: A195054

Date: 7/7/2025-13/7/2025 (Week 1)

2. What have you done?

In Week 1, I was fully busy in the orientation phase of my pottery journey. I began by familiarizing myself with the studio environment, understanding how the space is organized for efficiency and safety. My instructor guided me through the studio rules and safety protocols, such as the importance of wearing closed shoes, securing loose headscarves and sleeves, wearing an apron to protect your clothes and proper posture when working at the wheel.

I was introduced to the different types of clay commonly used in pottery such as stoneware, earthenware, and porcelain, their textures, firing temperatures, and best uses. I also learned the terminology of pottery, including terms like “slip,” “throw,” and “glaze,” which are fundamental for communication in the pottery craft between potters/ceramic artists.

Next, I explored basic tools such as

- Rib tools for shaping and smoothing surfaces.

- Needle tools for trimming and measuring thickness.

- Trimming tools for shaping to achieve the desired shape.

- Wire cutters for slicing clay.
- Sponges for moisture control and surface finishing.

Importantly, I was introduced to the key machines in pottery:

- The wheel thrower, which is essential for shaping symmetrical forms like bowls and cups.
- The kiln, which is used to fire clay pieces at high temperatures to harden them. I also learned the basics of how the kiln operates (different stages of firing, such as bisque firing and glaze firing) and the importance of handling it with caution.

Lastly, I set my personal learning goals with the instructor. Since pottery is a skill that cannot be mastered in a short time, I planned a schedule that emphasizes repetition of foundational techniques, focusing on clay preparation and basic wheel-throwing skills.

3. Points to remember from Week 1

- Safety first: Always secure headscarves, wear appropriate attire, wear an apron and be cautious when handling tools and the wheel.

- Clay preparation is crucial: Proper wedging removes air bubbles, ensures consistency in the clay and prevents the end product from exploding in the kiln.

- Familiarity with tools: Understanding the purpose of each tool saves time and improves workflow.

- Patience is key: Pottery is a skill that develops slowly with practice thus progress is gradual, not immediate.

4. Your feelings and thoughts

I felt excited and deeply curious stepping into the studio for the first time. The weird texture of working with clay was refreshing, a big contrast from the theoretical and clinical environment of medical school. It felt grounding and almost meditative. At the same time, I did feel slightly intimidated by the complexity of the process as there are so many tools, steps, and technical terms to remember. Observing the instructor use the wheel so effortlessly made me realize just how much practice is required to gain that level of control. However, this challenge made me even more motivated to commit to the learning process. I also noticed how pottery encourages mindfulness. Each step along the way such as wedging/preparing the clay, centering it on the wheel, shaping, all requires full concentration and patience. I can already see how this skill could complement my personal growth as a future doctor by improving focus, patience, and attention to detail.

5. Any difficulties/concerns? How did you cope?

One challenge I faced was remembering the function of every tool and machine while keeping up with the pace of the lessons. The wheel was intimidating at first because it demands hand-eye coordination and a steady rhythm and sometimes I get dizzy when looking at it continuously. 

To cope, I started taking detailed notes and watching youtube tutorials to help me remember their names and uses. I also asked the instructor questions whenever I felt unsure and observed closely how experienced potters handled the wheel and tools. I also learnt to break down tasks into smaller steps such as focusing on wedging first before attempting wheel throwing made the learning process less overwhelming.

6. Two words to describe elective posting progress so far

Eye opening and therapeutic

7. Your plan for next week (Week 2)

For Week 2, I plan to transition into active skill development, focusing on:

- Clay preparation and wedging: Practicing until I can consistently prepare smooth, air-free clay.

- Centering clay on the wheel: Developing stability and control, which is essential before shaping any form.

- Pulling and shaping basic forms: Starting with simple shapes like cups and bowls to understand hand positioning and pressure.
- Engaging in weekly feedback sessions with my instructor to identify areas for improvement and refine my techniques.

By the end of next week, I hope to successfully center clay on the wheel and create my first simple ceramic piece, no matter how imperfect, as a milestone in my learning journey.

Matric No.:A194837

Date:4/8/2025-8/8/2025(week 1)

1. Overview of Activities
During my first week, I had the opportunity to follow five different yishi (Chinese Medicine physicians) in Lam Wah Ee Hospital’s Chinese Medicine Department, which operates as a charity-based service (RM 1 for Malaysians, RM 10 for foreigners). My main focus was to observe their clinical practice, learn key concepts in Traditional Chinese Medicine (TCM), and discuss differences and similarities between modern medicine and TCM.

I followed:

1. Lim Yishi – with over 40 years of experience, he taught me bamai (pulse-taking in TCM). Although similar to modern pulse assessment (rate, rhythm, strength), TCM uses different finger positions to assess different organ systems. This requires extensive practice to differentiate.

2. Ye Yishi – an oncology specialist who introduced me to the concept of the 24 Jie Qi (24 solar terms in the Chinese calendar). He explained how a person’s birth season and environmental climate may influence health, and how disease patterns may vary with seasons.

3. Zheng Yishi – from China, she emphasized that medications (including supplements) should not be overused like meals. She stressed the importance of understanding both TCM and modern medicine, and often recommends modern investigations (e.g., scans) so that patients have more treatment options. She strongly believes that different types of yishi and different medical systems should work together, share knowledge, and help each other, so that patients can receive the best care and recover sooner.

4. Luo Yishi – taught me detailed tongue diagnosis and xuewei (acupuncture points) for various conditions, such as using hand points for back pain. He also encouraged me to explore Indian and Malay traditional medicine for stroke recovery and postpartum care.

5. Chen Yishi – an endocrine specialist who discussed prevention in TCM, which also follows primary, secondary, and tertiary prevention principles. We talked about hyperthyroidism, noting the similarities and differences in pathophysiology between modern and TCM perspectives. He emphasized lifestyle changes such as exercise, avoiding processed food, and sleeping early.

In addition, I observed acupuncture and cupping sessions, practiced basic bamai, and examined different tongue presentations, which are essential parts of TCM physical examination.

2. Key Learning Points

• Bamai in TCM goes beyond just pulse rate—it assesses organ function through finger positioning.

• 24 Jie Qi offers a seasonal framework for understanding disease patterns.

• TCM and modern medicine can complement each other; many yishi actively integrate modern investigations and pharmacology.

• Collaboration between different yishi and medical systems is essential to provide patients with more treatment options and better outcomes.

• Tongue diagnosis provides valuable clues to internal organ status.

• Prevention in TCM aligns with modern public health concepts.

• Acupuncture points can have effects distant from their anatomical location.

3. Thoughts and Feelings
I feel very happy and excited to learn, though a little embarrassed by how little I initially knew about TCM. I was impressed that all the yishi I followed were well-versed in modern medicine and actively used reports, scans, and research papers. One of the yishi explained to me in more detail about CRAT and NEURO 8, which made me realise that I lack knowledge about these topics in both modern medicine and TCM perspectives. This highlighted an important learning gap for me.

It was also interesting that while modern doctors often ask patients if they take TCM (concerned about hidden steroids), TCM doctors also ask if patients take steroids. I learned that in this hospital, TCM prescriptions are in raw herbal form, certified by MAL, and without steroids.

At the same time, I feel slightly disappointed in myself for not being able to contribute more to modern medicine discussions. This motivates me to study harder so I can exchange knowledge more effectively.

4. Difficulties and Coping Strategies
The main challenge was keeping up with the yishi’s advanced knowledge and expertise. To cope, I reviewed topics after clinic hours and asked follow-up questions whenever possible.

5. Two Words to Describe My Progress So Far
Eye-opening and Motivating.

6. Plan for Week 2
In Week 2, I will continue following the same yishi and doctors, review more modern and TCM topics over the weekend, and prepare questions to deepen my understanding during discussions.

Matric No: A195162

Date: 04/07/25 - 07/07/25 (Week 1)

1. What have you done?

The first week of my elective posting, where I began immersing myself in baking, I learnt to make two types of vanilla sponge cake. One was completely homemade starting from basic ingredients like flour, sugar, eggs, and butter, while the other used a ready-made sponge cake mix. It was interesting to compare the texture, flavour, and process of both methods. I also had the chance to practise basic decoration using fresh cream, learning how to spread it evenly and pipe simple designs.

After learning in class, I made a vanilla sponge cake with blueberry filling and fresh cream at home, applying the skills I learned in last week’s class. Although the texture did not turn out as spongy as intended because I accidentally added too much water to the premix and tried to compensate by adding more flour, it was still tasty, just more like a regular cake than a light sponge. I took pictures and showed my mentor, who praised my effort and neat decoration despite the texture. Her kind words motivated me even more to keep improving.

2. Points to remember from Week 1!

• For sponge cakes, precision in measuring matters because even small differences in flour, liquid, or sugar can change the texture. Use the same measuring method each time to be consistent.

• Beat the mixture patiently until you reach stiff peaks so the cake traps air and becomes light. Stop at the point where the batter still folds gently; overbeating or underbeating will affect the rise.

• Homemade sponge and premix sponge behave differently. The premix can be simpler but may give a denser crumb if the liquid ratio is off. The homemade batter usually requires more careful folding and produces a different flavour and crumb.

• Cake decorating needs steady hands and control. Work slowly when spreading cream, use a turntable or a steady surface if possible, and practise piping motions on a plate before doing them on the cake.

3. Your feelings & thoughts

I felt very happy because I got to decorate the cake myself with my mentor guiding me. Her calm and patient teaching made the whole process less stressful. I was nervous at first about messing up the cream finish, but practising piping and taking my time helped. Even though the premix cake I made at home was not as spongy because I accidentally added too much water and tried to fix it with extra flour, it was still edible and my mentor praised the decoration. That encouragement made me feel proud and motivated to keep practising.

4. Any difficulties/concerns? How did you cope?

My biggest concern was accidentally spoiling the smooth finish of the cake during decoration. Fresh cream can be tricky to work with because it needs to be handled gently and kept at the right consistency. I coped by keeping the cream chilled, practising piping on a plate first, and using an offset spatula to smooth the surface slowly. When I felt unsure, I asked my mentor for a quick tip or demonstration and then tried the step again. Taking each stage slowly prevented mistakes and reduced stress.

5. Two words to describe my elective posting progress so far:

Exciting and Nerve-wracking. Exciting because I am learning new skills and getting hands-on experience. Nerve-wracking because I worry about small mistakes during decorating, but that nervousness is helping me focus and improve.

6. Plan for Week 2:

Next week, I will be learning how to make brownies, both eggless and with egg. I want to work on texture control so the brownies are fudgy but not gooey and to practise making chocolate ganache and salted caramel from scratch. My goals are to master smooth ganache pouring, neat caramel drizzle which I’m excited to try because it will be my first time making caramel from scratch, and correct baking times so the centre is just right.

Name: Nurul Lyana Binti Mohd Hafiz

Matric Number: A185593

Date: 4th-10th August 2025

2. What have you done?

My elective posting this time is a little different. Instead of a clinic or hospital, I’m working at Meokja Korean Food Cafe a halal-certified Korean restaurant in Malaysia. On my first day, I met my supervisor and learned how the cafe came to his life (how the ideas that inspired the manager to open Korean themed eatery).

For my first week, I was placed as a front crew member essentially working as a waitress. My job was to greet customers, take their orders, serve food, clear tables, and make sure everyone had a pleasant dining experience. I worked every single day, 9 hours per shift without rest days🥹

3. Points to remember from week 1!

I felt really nervous at the start. Everyone seemed so experienced, and there I was wondering if I could even carry a heavy tray without spilling everything🍲. On my very first day, I almost dropped a stack of heavy plates and bowls. My heart nearly jumped out of my chest!🫨

Furthermore, my team turned out to be super friendly and welcoming. They worked together like clockwork, helping each other without complaints even when the cafe got busy🤜🏻🤛🏻. Most of them are younger than me but more experienced. Instead of making me feel left out, they taught me tips and encouraged me along the way.

4. Your feelings & thoughts

The first few days weren’t easy. I struggled to secure takeaway packaging neatly for customers. But after a few tries, I got the hang of it. Carrying heavy and steaming hot plates made me nervous, but I pushed myself. Partly because I didn’t want to trouble my team and partly because I wanted to prove to myself that I could do it.

Physically, it was exhausting. After just two days, my legs were in so much pain I could barely stand properly. I even lost my appetite for a while. But I reminded myself to eat and stay hydrated to survive the long shifts.

I was worried whether I could endure long shifts serving customers for 8–9 hours straight every day.

5. Any Difficulties or Concerns? How Did I Cope?

There were also times when I couldn’t understand customers. Some were Korean and others spoke languages I didn’t know. When that happened, I asked my teammates to interpret for me. Slowly I learned how to manage those situations without panicking.

And of course, there were the rush hours. The moments when the cafe was packed, orders piled up 📝and everyone had to move fast🏃🏻. I learned to stay calm, treat each customer equally and make sure no one waited too long. It taught me how to work under pressure and actually enjoy it!☺️

6. Two Words to Describe My Progress So Far

Exhausting and Resilience

7. My Plan for Next Week (Week 2)

Next week, I want to take on a new challenge. Trying my hand as a barista while still working as a front crew member. I’ll be learning how to make coffee, experiment with latte art and pick up new drink recipes.

My goals are to:

• Work closely with the barista team to improve my speed and accuracy.

• Manage both coffee making and customer service without losing focus.

• Develop strategies to communicate with customers who don’t speak Malay or English.

Fighting, Lyana!! You can do this

Matrics no: A189578

Date: July 28th - Aug 3rd

Assalamualaikum & hi everyone!

Welcome to my elective posting journal. I’m quite excited (and nervous, honestly) to be documenting this new chapter. This is more than just a padlet log — I want it to reflect the little lessons, awkward beginnings, and meaningful encounters I’ll experience throughout this posting.

2. What have I done?

So, week one! My first day started with a short tour around the café by Lyn — my first ever coworker here and someone who made the first day a lot less scary. She walked me through the cafe’s layout, explained the general workflow, and reminded me of important safety and hygiene practices (a lot to take in, but necessary!).

Most of the time this week, I was shadowing the cashier role — learning to use the Point-Of-Sale system, handling cash, and printing receipt copies. It’s a bit more complicated than it looks, especially when the orders pile up. I also tried to observe how everything connects — like how orders are taken, drinks and food are prepared, and how the staff communicate with each other to keep things moving smoothly. I helped out with simpler things too, like clearing tables, arranging trays, and doing light cleaning.

One of the more eye-opening parts was watching the café during peak hours. As i started my first shift during weekends, I realized it’s a whole different game — it’s busy, loud, and fast-paced.

3. Points to remember from Week 1

I’ve come to realise that no matter what field you’re in — be it medicine, food service, anything — the key that connects it all is people. Building rapport matters. Communication matters. And not just surface-level stuff. Genuine, respectful interaction makes things work better, smoother, kinder.

To be honest, before this, I didn’t think working in F&B would teach me anything too deep. I thought it would be tiring, sure, but not really relevant to my journey as a medical student. But I’ve changed my mind. When you approach things with sincerity and intention, you start seeing meaning everywhere. Even in the way you pass someone their change or greet them at the counter, there’s value in that.

4. My feelings & thoughts

There’s a weirdly satisfying feeling about being clueless but eager to learn. I didn’t know what buttons to press, or when to do what — and I still mess up sometimes. But I like that I’m learning. I like being in this environment where I’m not expected to be perfect, just present.

And more than anything, I’ve been learning how important it is to ask questions, to communicate, and to stay observant. I’m learning to enjoy the little things: the way the staff help each other out during rush hour, or how a customer smiles when their order is correct and fast, or even when they compliment the food or drink our staff made! These small wins make the shift worthwhile.

5. Difficulties, concerns & how did I cope?

Honestly, the hardest part was remembering all the steps on the cashier system — what to click, when to print, which button does what, especially when facing conflicts like refund or when a customer paid for another table by accident (it happens). It’s easy to panic when there’s a line of customers, but I reminded myself to stay calm, ask for help when I need it, and watch how the senior staff handle things, and again, ask questions.

No one made me feel bad for not knowing, which I really appreciated. It made me more confident to speak up when I was unsure.

6. 2 words to describe my elective posting progress so far:

Intriguing and refreshing.

(I didn’t expect to enjoy this as much as I do. It’s new, sometimes confusing, but definitely rewarding in small, unexpected ways.)

7. Plan for next week (Week 2)

Next week, I want to get more comfortable with the flow of the café so I can work faster and smoother without second-guessing myself. I also want to start thinking creatively — maybe come up with some ideas to help the café gain more visibility since it’s a bit tucked away.

I’m also planning to create a Google review tracker so that the staff can get recognition for good service — maybe the person with the most reviews in a week can get a small reward. I think it’ll be a nice motivation boost and add a bit of fun to our work!

1. Your name, matric number, date

Nur Ain Ashikin binti Bobby Herman

A193842

4/8/2025 - 10/8/2025

2. What have you done?

For my Year 3 Elective Posting I decided to realize my childhood dream of being able to sew a baju kurung so I enrolled at KEMAS sewing class at Skudai Kiri, Johor. Growing up my mother would always sew baju kurung for Hari Raya and then she would also sew beads on them. I remembered being amazed at the finished baju kurung and thought it was so pretty.

For the first day, I was a little bit scared to meet new people because I'm alone and I am big introvert, but I was so shocked and happy to know that my teacher is such a welcoming person and the other seamstress there was friendly too. Most of my teacher students were seamstresses who have their own small businesses so they were so curious about me and asked me many questions. Their cheerful attitude makes me love going to class.

The first thing that my teacher taught me was how to take body measurements for the perfect fit. First she demonstrated it at the mannequin first and then I practiced it on my teacher. We also take my own measurements because the clothes that I will be sewing are for myself.

After that, she taught me how to make a dress pattern or pola baju for a blouse and a skirt but first she told me to practice it on a small scale first. I make the dress pattern using the measurements taken earlier. I managed to finish it quite fast and my teacher praised me saying that I know how to follow instructions well. Then she trusted me to draw the pattern on an oil paper. The pattern needs to be according to the measurements and cant be centimeters wrong because then it will affect how the blouse would be.

After I finished the pattern, she would check the measurements precisely and teach me how to use the fabric ruler when making the pattern.

Then we went shopping for a suitable fabric for my blouse and skirt, there I was so shocked to see the price for a metre of fabric was so expensive. Some fabric prices for a metre could reach up to 50 ringgit and to make a simple blouse would need 2 metre so it would cost about 100 ringgit for a blouse. Now I know the reason why some clothes are so expensive.

After getting the desired fabric, I cut the fabric according to the pattern made earlier but before that we need to trace an inch bigger than the pattern to make ‘basi’ baju using fabric chalk. After cutting the fabric, we need to trace it again on carbon paper to mark the area where we would sew so that when sewing I just have to follow the carbon line which makes it easier. And with that all done, I'm done with the first week of the class and I'm excited to continue next week.

3. Points to remember from week 1!

The first point that I would need to remember is the step to take body measurement because some measurements need to be slightly loose to give space and comfort to move.

Other than that, I would need to remember to always iron the fabric first before continuing the next step because the wrinkle of the fabric could make the measurements slightly off.

And lastly dont be lazy to put pins when copying or tracing the fabric because the pattern and fabric could move slightly when doing the process.

4. Your feelings & thoughts

I feel happy and comfortable going to class everyday because the atmosphere is nice and enjoyable. Much of it is thanks to my teacher who is such a nice person.

I thought that sewing would be hard but from what I experienced so far it's not that bad. And also it's because I haven't got to the sewing part yet which could be a little challenging.

5. Any difficulties/concerns? How did you cope?

The first day of week 1 was the most anxious that I've felt not because of the class but because of the journey to get to the class. I dreaded having to drive there myself. The thing is, I don't like to drive in the city because there are so many intersections and cars around. And even worse, I'm afraid of taking the wrong turn and going straight into woodlands because the class is located very near to Singapore. But Its nearly impossible to accidentally go into woodland because there would be many signs for it but I'm just as scared of it.

The other reason why I don't like to drive to class is because of the traffic jam. The distance between my home and the class is only 25km which would usually take up to 30 minutes but because of the high morning traffic I have to drive for more than 1 hour to get to the class. And also there were many motorcycles riding past me left and right. It makes me scared to change lanes at intersections and worse thing is they wouldn't want to give me space to change lanes which makes me even more stressed.

But by the third and fourth day, my stress level when driving went down a bit as I got myself used to the route there and knowing when to change lanes and not having to look at the maps anymore. I am satisfied with my accomplishment of not having to look at the maps anymore driving there and I'm more confident in driving now.

The difficulties that I faced when sewing would be having to always iron the fabric before the next step and the need to put so many pins to secure the fabric. But I felt that it is an essential step because if I don't do it then my blouse would not have the perfect measurements.

6. 2 words to describe elective posting progress so far

Peaceful flow

7. Your plan for next week (Week 2)

Next week we plan for me to learn how to use an electric sewing machine first to get used to it and for me to control the speed of sewing before we go on to sew my blouse.

I also plan to finish sewing the blouse by next week and hope the blouse turns out nicely.

• Name: Nur Athirah Binti Maslil

• Matric Number: A187833

• Date: 28/7/2025 - 1/8/2025

2. What have you done?

• For Week 1, I bought 4 meters of cotton fabric (bidang 45) to make my first Baju Kurung Pahang Pesak. My teacher wanted me to learn this type of baju kurung so that I could participate in her workshop during the last week of my elective posting.

• On the first day, I learned how to draft the garment pattern (pola baju kurung pahang pesak), which was quite confusing as it was my very first time. My teacher was very patient and guided me step by step. She also taught me how to use the industrial sewing machine, which I was not familiar with.

• I spent three days sewing the top and two days sewing the skirt (kain lipat batik). I attended class every day, both morning and evening, and managed to finish the whole baju kurung within 5 days. Although it was difficult at first, I am proud of myself for being able to complete it within one week.

3. Points to remember from week 1!

• Drafting a pola baju kurung pahang pesak requires patience and accuracy.

• Using an industrial sewing machine is different from a mini/portable one — it needs careful handling.

• Dedication and consistency (attending daily classes) help in completing a big project within a short time.

4. Your feelings & thoughts

• At first, I felt very overwhelmed because drafting and sewing this traditional attire was not easy. I struggled to keep up, but my teacher’s patience and encouragement helped me to cope with the difficulties. By the end of the week, I felt proud and satisfied because I managed to finish my first Baju Kurung Pahang Pesak successfully.

5. Any difficulties/concerns? How did you cope?

• My main challenges were drafting the pola correctly and getting used to the industrial sewing machine. It was confusing and intimidating at first, but I coped by asking for guidance, practicing repeatedly, and staying consistent in class.

6. 2 words to describe elective posting progress so far:

• Challenging and fulfilling.

7. Your plan for next week (Week 2)

• Next week, I will proceed with making my second Baju Kurung Pahang Pesak with a different fabric, applying the lessons I learned from this first project. I aim to be faster and more confident with both drafting and sewing.

2) For my elective posting, I had originally planned to volunteer at a palliative care center in Cheras throughout August, as one of my friends had suggested. The plan was for the both of us to volunteer together as we wanted to do our elective posting together. However, the plan changed as I was offered to work part-time as a nutritionist for Marigold and Nestle for the whole month of August at their roadshows.

It was a surprising change of plans, but definitely one that was beneficial as I would not only be earning a comfortable wage but also do what I love, which is talking to people and answering the health related queries. The good salary, straightforward job scope and prime location were all the key factors for me to accept the job offer without thinking twice.

For the first week, I was tasked to be the nutritionist for the Marigold HL milk roadshow at Aeon Big Kepong. The booth had a milk sampling station and a health check station that included an Omron Body Composition Monitor and a hand grip dynamometer. I was tasked to help people get their body composition and hand grip measured as part of this health check station under Marigold. This was done as they were promoting their HL milk as a protein supplement for the elderly, specifically to curb sarcopenia.

3) Week 1 was definitely a bit tiring for me as it was my first time working. It was also tiring as I had to constantly explain the same thing over and over again to the shoppers, albeit with different languages or varying levels of knowledge. It was certainly repetitive.

Some shoppers were very in tune and knowledgeable about their own bodies and basic physical health. Inversely, a concerning amount of shoppers did not even know the basics such as how both weight training and a high protein diet are needed to build muscle.

Hence, I constantly reminded myself to remember how this job is very similar to my future career as a medical doctor. The varying levels of knowledge in patients is a challenge to some as they have a hard time simplifying medical terms and making it understandable to the average population.

4) Firstly, I certainly felt ecstatic that I was blessed with the opportunity to work such an uncomplicated job with a great salary and environment. It was a trouble-free job that required me to explain to shoppers about my passion, which was fun to say the least.

Next, I also thought that I was very helpful to the shoppers as I answered all the questions regarding basic physical health and diet. Their questions were ranging from diet plans to exercise, which they needed a thorough explanation. I helped as much as I was able to as the questions were very basic for me.

5) There weren't many difficulties or concerns for my first week as a nutritionist. However, one challenge that I certainly did face was convincing the customers to check their body composition. Most of the time, the elderly customers who were senior citizens would gladly take out 10 minutes of their time to check their body composition. This is due to the fact that most of them are very much concerned about the physical health as they would also go for frequent check-ups.

On the contrary, most of the people ages 18-45 would outright reject the free body composition check. More often than not, they would appear to be overweight of obese as well. This proved to me that most people in said age group have less concern about their physical health as they think they're still young or even worse, think that they do not need medical check-ups. Hence, the biggest challenge for me was convincing the customers in this age group as they were confident in their health even though their physique proved otherwise.

6) Eye-opening and Fun

7) For the upcoming week, I plan on being more inviting towards the customers in order to convince them to check their body composition. I would like to improve on my convincing skills by explaining to them how important and crucial health check-ups are, especially for the 18-45 demographic, as a large number of them think otherwise.