Aisya Aiman binti Yusuff Ahmad

Matric Number: A194636

Week 2: 14/7 – 18/7

2. How is your progress?

My progress for the second week has been steady and encouraging. I was exposed to more responsibilities this week and learned about the operational aspects of stock receiving  and labelling the items. My confidence in handling pharmacy-related tasks is improving. I have also improved in remembering the medications over the days.

3. Points to remember from Week 2!

• The proper method to receive new medication stock, including checking invoices and verifying quantities.

• Importance of checking expiry dates during stock intake and shelf arrangement.

• How to label and shelve medications according to category and usage.

• Exposure to the use of the Pharmacy Management System (PMS) to update stock records.

• The significance of maintaining cleanliness and organization in a pharmacy for both safety and efficiency.

4. Your feelings & thoughts

This week has deepened my appreciation for the meticulous work pharmacists do behind the scenes. It’s not just about dispensing medications, but also ensuring accurate stock levels and safe storage. I feel even more inspired to pursue my future role in healthcare with diligence and responsibility. Every task taught me something new, and I’m grateful for the patient guidance of the staff.

5. ONE good thing from what you did that you can practice now!

I learned to double-check expiry dates and labels before placing items on shelves—something I can definitely apply in both pharmacy settings and clinical practice to ensure patient safety.

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

Initially, I found it overwhelming to understand the stock codes and how the system tracks medications. I coped by asking questions whenever I was unsure, and the pharmacist showed me examples from previous entries. I also jotted down the workflow in a small notebook, which helped me remember the steps more clearly.

7. Your plan for next week (Week 3):

• To learn how pharmacists arrange the items in the pharmacy

• To handle sales area service

• To improve in labelling items and receiving more stocks

Week 2

1. Your name, matric number, date

 Name: Nurwafa Aliaa Binti Roslan

Matric No.: A188682

Date: 20/7 – 26/7 (Week 2)

2. How is your progress?

In my second week, I became much more familiar with the workflow and my responsibilities at the café. I can now confidently handle the cashier, ensuring that every order is taken accurately according to customer preferences. I have also learned how to manage the café during opening and closing hours, including arranging the pastries and cutlery properly and preparing various items without needing close supervision. It feels rewarding to be trusted with these tasks and to perform them independently throughout the day.

This week, I also worked on improving my interaction with customers, learning to match their requests while engaging in light conversations to create a friendlier and more relaxed atmosphere. It has made the café feel livelier and more welcoming, which benefits both the customers and me as I work.

Another significant step in my learning was starting to practice frothing milk for latte art. I discovered that the ratio of milk, foam, and espresso varies depending on the type of coffee, and even small mistakes can alter the taste entirely. Although the process remains challenging, it feels slightly easier compared to my first attempts last week.

3. Points to remember from week 2!

This week, I learned not to be away from discomfort. I still feel anxious when preparing drinks, especially when it involves latte art. Iced beverages are manageable for me, but coffee art still pushes me out of my comfort zone. Despite this, I continue practising and can already see gradual improvements.

One of the baristas shared that it took her over a year to refine her skills, which reassured me that it is normal to struggle at this stage. I realised that frustration is part of the learning process and should be channelled into motivation.

Another key takeaway is the importance of setting realistic goals. I need to acknowledge that developing barista skills takes time. My aim is to focus on steady progress and patience while absorbing as much as I can during this short elective posting.

4. Your feelings & thoughts

I feel significantly more comfortable at work now compared to my first week. My colleagues have been incredibly supportive, not only in guiding me through tasks but also in helping me interact better with customers.

As a Kelantanese, I sometimes face difficulties with dialect variations used by customers from different regions. Thankfully, my coworkers have been kind enough to teach me how to respond appropriately in such situations. It is interesting to meet people who are not originally from Kelantan but have moved here for work or family, and I enjoy engaging them in conversations about their experiences living here.

These interactions have boosted my confidence and improved my communication skills, making my work experience more enjoyable and meaningful.

5. ONE good thing from what you did that you can practice now!

A valuable skill I developed this week is working smart to improve efficiency. I learned to divide tasks among team members, attend to customers promptly, coordinate table turnovers, and maintain cleanliness to ensure customer satisfaction.

Interestingly, I see a parallel between the F&B industry and the medical field. Just as café staff must manage time, tasks, and resources efficiently to provide good service, doctors must do the same when gathering patient histories, interpreting investigations, and using hospital resources effectively to ensure accurate diagnoses and appropriate management.

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

One major challenge I faced this week was almost serving an expired tiramisu cake to a customer. I had already processed the payment and was about to hand it over when a coworker noticed and asked if I had checked the pastry. Upon closer inspection, I realised it had an off smell. I immediately apologised to the customer and offered either a refund or a replacement. Thankfully, the customer was understanding and opted for another pastry.

When I informed my manager, he was initially upset, as monitoring pastries is one of my key responsibilities. I accepted full responsibility for my carelessness, apologised, and assured him I would be more vigilant in the future. After discussing the issue and clearing up the situation, we were back on good terms. This incident taught me the importance of double-checking everything before serving.

7. Your plan for next week (Week 3)

Next week, I plan to continue practising tamping, frothing, and latte art. I also hope to spend more time in the kitchen, learning how to check ingredients, cook simple dishes, and plate them in a way that makes them look more appetising.

Matric Number: A195054

Date: 14/7/2025-20/7/2025 (Week 2)

2. How is your progress?

In Week 2, I actively engaged in structured skill-development lessons/workshops as planned. I practiced clay preparation and wedging until I could consistently achieve a smooth, air-free texture. I also spent a significant amount of time learning to center clay on the wheel, which I quickly realized is one of the most challenging yet fundamental steps in wheel throwing.

Although I often failed at different stages (sometimes losing control of the clay mid-throw, collapsing the walls of a cylinder, or not maintaining symmetry, realising there is air bubble as a pull up the walls), I treated each attempt as part of the learning curve. I made incremental improvements from initially struggling to keep clay attached to the wheel, to finally achieving better control over centering and pulling. I also struggled with the trimming part as I always overtrimmed my pieces until it leaves a hole.

By the end of the week, I managed to shape a few basic forms (though imperfect), which felt like a small but meaningful victory. I also learned more about the different types of clay, how their plasticity and firing temperatures affect the outcome. The weekly feedback session with my instructor helped me identify areas of weakness, particularly in posture and hand positioning, which I plan to work on next.

3. Points to remember from Week 2!

- Centering is everything: If the clay isn’t properly centered, shaping will always fail.

- Posture matters: Long hours at the wheel can cause soreness thus maintaining ergonomic positioning reduces fatigue.
- Less force, more control: Pottery requires precision and steady pressure, not brute strength. However, it is most important to note, you control the clay, don’t let the clay control you.
- Repetition is key: Mastery comes from repeating the same motion until it becomes instinctive.
- Feedback accelerates growth: Immediate correction from the instructor prevents bad habits from forming.

4. Your feelings & thoughts

This week was both frustrating and rewarding. It was humbling to experience how easily a piece can collapse despite hours of effort. However, I also felt a sense of resilience and determination each time I tried again. The physical exhaustion such as sore arms, shoulders, and legs from awkward positions reminded me that pottery is not just an artistic pursuit but also a physically demanding craft.

Despite the failures, I found joy in the process rather than the product. The repetitive movements, the feeling of wet clay between my hands, and the quiet focus required at the wheel made pottery feel almost therapeutic.

5. ONE good thing from what you did that you can practice now!

I learned to center clay on the wheel with more consistency. While I am still far from perfect, I can now feel when the clay is off-center and adjust my pressure accordingly. This is a huge improvement compared to my first attempts in Week 1. 

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

My biggest challenge was maintaining good posture and stamina while working at the wheel for long hours. The awkward positions caused significant soreness in my arms and legs. I also struggled with keeping patience after repeated failures. It was easy to feel discouraged when a form collapsed after so much effort. As the day went by, I felt discouraged to continue and would just decide to try again tomorrow. However, my supervisor pushed me to give my best and not give up easily.

To cope, I took regular breaks, practiced stretching exercises between sessions, and adjusted my seating height and hand positioning as advised by my instructor to make the process more ergonomic. Mentally, I reframed each failed piece as a necessary step toward progress, which helped me stay motivated.

7. Your plan for next week (Week 3)

For Week 3, I aim to move into the independent creation phase, which includes:

- Designing and creating personal pottery pieces, applying the basic techniques I have learned.

- Researching and seeking inspiration for my final piece by observing the instructor’s works and exploring online ceramic art portfolios.

- Documenting my progress and challenges in a personal journal to reflect on my learning process.

My goal for Week 3 is to successfully create at least one simple, stable pottery piece that I can refine and prepare for glazing.

Matric No: A195162

Date: 14/07/25 - 17/07/25 (Week 2)

1. How is your progress?

This week, I learnt to make two different types of brownies. One was an eggless version and the other was made with eggs. It was interesting to observe how the presence or absence of eggs affected the texture and moisture of the final product. The egg-based brownies had a softer, fudgier centre, while the eggless version was slightly denser and more cake-like. We also prepared rich chocolate ganache and made salted caramel from scratch to use as toppings.

I practised pouring the ganache smoothly over the brownies and drizzling the salted caramel neatly for a professional finish. The whole process allowed me to understand how flavour layering works in baking, especially how the sweetness of the caramel complements the richness of the chocolate.

At home, I made non-vegetarian brownies topped with chocolate ganache, following what I had learned in class. I brought them to show my mentor, asked her a few questions about improving the shine of my ganache and avoiding air bubbles, and she guided me on adjusting the cream-to-chocolate ratio and using a gentle mixing motion. She praised me for my effort, especially for trying it on my own, and encouraged me to keep experimenting at home to refine my skills.

2. Points to remember from Week 2!

• The texture of brownies changes greatly depending on whether eggs are used. Egg-based brownies tend to be softer and fudgier, while eggless brownies are denser and slightly crumbly.
  

• Making ganache requires the correct balance of cream and chocolate, and it should be mixed gently to avoid splitting and to achieve a smooth, glossy finish.
  

• Salted caramel requires patience. The sugar must be melted evenly without rushing, and the cream should be added slowly while stirring to prevent crystallisation.
  

• Baking time is crucial. Overbaking makes brownies dry, while underbaking leaves the centre raw. It is important to check for doneness using both time and texture cues.

3. Your feelings & thoughts

I really enjoyed making brownies this week. It felt like one of the more indulgent and fun sessions because I could taste the difference between the two versions and appreciate the unique qualities of each. Preparing the ganache and caramel felt a little intimidating at first, but once I got the hang of it, it became very satisfying. I felt proud seeing how neat the final brownies looked with their glossy toppings, both in class and with the ones I made at home. The feedback from my mentor made me feel motivated to keep practising.

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

The main challenge was knowing the exact moment to stop cooking the caramel so it would not burn, as the colour changes very quickly from golden to overcooked. I only attempted the caramel in class, not at home. In class, I coped by keeping the heat at a moderate level, stirring constantly, and asking my mentor to check the colour with me for my first attempt. By the second batch in class, I could manage it on my own with more confidence.

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

Rewarding and Tasty. Rewarding, because I learned how to achieve the right fudgy texture through proper mixing and baking time, and tasty, because the rich chocolate flavour made all the effort worthwhile.

6. ONE good thing from what you did that you can practice now!

Being patient and precise when making toppings like ganache and caramel so they turn out smooth and professional-looking and has a better flavour balance.

7. Plan for Week 3:

Next week, I will be learning how to make cheese tarts. I am looking forward to making the tart shells from scratch, preparing a creamy cheese filling, and learning how to bake them until the shell is crisp and the filling is set with a golden top. I also want to practise adding decorative touches so the tarts look appealing as well as taste good.

Matrics No: A189578

Date: Aug 11th - 17th

Somehow we’re already in Week 2 of this elective posting. The first week was about learning the basics, but this week felt like finding my rhythm — not just fitting into the café’s flow but actually being part of keeping it going.

2. My progress

One of the main things I worked on this week was making a brand-new Google Review poster — got it printed, laminated, and distributed to the floor staff. I also set up a Google Review tracker using Excel so we can keep track of which staff get the most mentions (and eventually reward them).

I learned about “86 items” — basically the list of things that are sold out or unavailable for the day — and started helping update it daily. This needs close communication with the kitchen and bar staff since they know what’s running low and what will be restocked soon.

My duties expanded a little too. I helped prep small kitchen items, like café flags we place on dishes, and learned more about the café’s seasonal fruits. Since the durian supplier’s orchard also has other fruits, sometimes we get pulasan, mango, mangosteen, rambutan — all depending on the season. I even went into the chiller to retrieve frozen durians for customers who requested them.

3. Points to remember from Week 2

Every day here is different. The work depends on what needs to be done that day. Some things are routine — like updating the 86 item list — but others are more unpredictable, like suddenly needing to help in the durian section or kitchen.

It’s clear that being a “multi-capability player” makes a huge difference. Even though cashier duties are my main role, I’ve learned to be ready to step into the kitchen, bar, or durian freezer if needed. The café works best when everyone is willing to cover for each other.

4. My feelings & thoughts

This week, I felt more confident because I’ve started to grasp what’s important and how the café flows. I’m not just following instructions anymore — I’m anticipating what needs to be done. It’s exciting to think about what more I can contribute to make the café better.

5. One good thing I can practice now

I’ve always been bad at remembering faces. But here, I’ve been making a real effort to improve. It’s a skill I know will matter in medicine too — not just remembering diagnoses, but remembering patients as people.

6. Difficulties, concerns & how I coped

As my performance improves, so does the list of responsibilities. Lately, I’ve been doing cashier closing by myself every day, keeping an eye on the cake and dessert displays, and tracking wastage. It’s a lot, but I’ve been pacing myself and keeping checklists so nothing gets missed.

Then there’s dealing with complaints. At first, it felt uncomfortable, but I’ve learned that complaints are just feedback in disguise. The best way to handle them is to:

1. Validate the concern.

2. Reassure the customer that we care about their experience.

3. Actually work on improving.

Only by improving ourselves can we handle whatever challenges come our way — whether in F&B or in life.

7. Plan for Week 3

I want to be more involved in the durian side of the business, since it’s the heart of Ezy Café by Ezy Durian. I’ll also keep assisting with miscellaneous tasks around the café and learn from the more experienced staff on how to do them well.

This week reminded me that growth isn’t just about doing your job well — it’s about being ready to step beyond it when needed. And sometimes, the best lessons come in between the shifts.

1. Your name, matric number, date

Nur Ain Ashikin binti Bobby Herman

A193842

11/8/25 - 17/8/25

2. How is your progress?

For the second week, My teacher planned for me to learn how to sew using an electric sewing machine on a different fabric first before moving on to sew my blouse after I'm a little bit better. I also agree with her because I don't know how to use the electric sewing machine and im a little bit scared to use it.

First she taught me how to insert a new top thread onto the sewing machine and also insert a new bobbin thread to create a lockstitch. Then I learnt how to control the speed of the machines when doing a straight stitches and also learnt about thread tension. Thread tension need to be balanced between upper and bottom thread as it determines an even and secured stitches. If not then we will get an uneven and sloopy stitches. Then i went on to learn how to sew a curved or circular stitches. This part is a bit challenging as I need to control the fabric direction myself.

I spent several days just learning how to stitch straight, curved and circular stitches on a different fabric first before moving on to my blouse. For the blouse, first I made a neck piping to tidy up the neck part. For this one, I used my circular stitching skills and I finished it in one try. Then I went on to stitch up the body part and this one also went smoothly as it was just a straight line and the thread tension was good.

Then I stitch up the hand part together and then came the most hardest step. Which is to connect the hand to the body. For this one, its a curved line stitch and I find it very very very difficult to stitch them together so that they met up perfectly. Everytime I stitch the armpit part it would always ended up sloopy or puckering or just straight up slanted. So I spent a lot of time just stitching and ripping the seam. The constant stitching and ripping ended up damaging the fabric and you can see little holes on the fabric from the needle. My teacher ended up suggesting for me to take a break first and continue next week.

3. Points to remember from week 2!

If the top stitches are messy when sewing then there is a problem with the bobbin thread and vice versa if the bottom thread is messy then the problem is with the top thread.

It's important to make sure both threads are out and not tangled before sewing

Speed is key when sewing if you want a nice stitches

4. Your feelings & thoughts

Im afraid to start stitching my blouse as Im afraid im going to make a lot of mistake and end up ruining my blouse but I trust myself and I think all other things came out nicely except for the armpit part.

I do feel satisfied as my blouse is nearly done and I can see the shape of the blouse as I have been working in just a piece of fabric that I bought last week. Now instead of just a piece of fabric I can see the pattern of a blouse.

5. ONE good thing from what you did that you can practice now!

I can easily make a clothe pattern or pola baju. The pola baju that I learnt is the most basic thing that if you just tweak the design a little bit you can get many different kind of clothes, blouse, baju kurung or abaya.

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

Stitching the connection between the hand and body part is the most hardest part for me. After I finished each stitch and then inspecting the seam there would always be a problem. As I went on this repeated mistake I felt slightly annoyed on why I cant do it right.

One of the seamstresses there told me that it took her one day to perfect the seam for the connection and initially I thought that it would not be that bad but was I wrong. IT'S SO HARD. I went on stitching and ripping the seam 8 times already and I could see the fabric start to be damaged. I don't want to give up yet but my teacher told me to take a break and practice more on other fabrics. So I went on with her suggestion and I practiced more at home on how to perfect the seam.

7. Your plan for next week (Week 3)

I do feel a bit sad and dissatisfied with myself cause I cant finish the blouse by week 2 but for week 3 I would definitely finish the blouse and also finish my A line skirt. I also planned to practice more stitches myself at home and hope all turns out well.

Name: Nurul Lyana Binti Mohd Hafiz

Matric Number: A185593

Date: 11th-17th August 2025

2. How is your progress?

My second week has been both challenging and rewarding in many ways compared to my first week I feel that I have grown a lot. I am slowly adjusting to the schedule becoming more confident in doing hard work and learning how to stay strong despite the exhaustion.

This week was especially packed with customers every day. Since the cafe is becoming more well-known, the workload increased and we had to serve even faster and more efficiently. I was grateful that my teammates and I worked together so well. The spirit of teamwork helped me survive the week.

Another change from last week was that I finally had my off day on Monday. Every staff member is given one day of rest per week and mine is on Monday. Even though it was just one day, it gave me a little time to recharge before diving into the busy schedule again.

3. Points to remember from week 2!

One of the big moments from this week was when several food reviewers came to the cafe. They interviewed the manager and observed how things ran. It felt exciting but also stressful because we wanted to give our best impression.

On top of that, there were sudden spot checks from the manager almost every day which kept us on our toes. Over time, I realized the spot checks helped me become more disciplined and detail-oriented. At first, I doubted whether I could handle the workload but by accepting every challenges, I managed to prove myself. My teammates began to trust me more and that gave me the confidence to keep pushing myself.

4. Your feelings & thoughts

This week, I didn’t get the chance to train as a barista like I planned because of the cafe was just too busy. Instead, I was given a bigger responsibility which being in charge of opening and closing the cafe.

       Opening meant arriving early, preparing the dining area, ensuring the place was neat and setting up everything before customers came in. Closing meant staying until late at night, cleaning the cafe thoroughly, checking stock and making sure everything was locked and safe before leaving.

       Because of this, my working hours stretched from 11am until 11pm every day. Sometimes I even had to stay for overtime because we didn’t have enough staff. By the end of each day, I felt physically drained and mentally exhausted. There were moments when I almost wanted to give up but I reminded myself to stay strong. I didn’t want to show my weakness to my team and I wanted to prove that I could also handle responsibility.

       To be honest, this week was harder than the first week. The long shifts tested my stamina and the endless flow of customers tested my patience but at the same time I discovered new strength in myself. I learned that even when I am exhausted, I can still push through if I stay focused and rely on my team. I realized that teamwork is not just about dividing tasks but also about motivating one another to stay strong.

5. ONE good thing from what you did that you can practice now!

One very important lesson I learned this week was about the importance of communication among team member. There was one incident when a miscommunication between staff caused a delay in serving customers. The orders weren’t synchronized and some customers had to wait longer. It made me realize how crucial clear communication is in a fast paced environment like this. From then on, I tried to double check orders and confirm the instructions with my teammates to avoid mistakes.

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

First,the schedule was very packed and there were days when I felt extremely tired. To cope, I made sure to rest properly after my shifts. Another thing that helped was the fun atmosphere created by my team. For example, during opening and closing, we would play music loudly while doing chores together. It made the atmosphere light and less stressful. Even though we were tired, we laughed, sang along and managed to finish everything more quickly. Small things like this helped me realize that a positive working environment makes even the hardest tasks feel manageable.

       I also pushed myself to work faster but still maintain cleanliness and professionalism. It wasn’t easy, but I reminded myself that customers deserved the best service, no matter how busy or tired we were.

7. Your plan for next week (Week 3)

For Week 3, I still plan to learn barista skills and coffee making techniques. Instead,I must also be flexible because sometimes unexpected situations happen and I need to adapt quickly. Having a Plan B and next is important.

       Next week will be even busier because the cafe is organizing a Family Day event with all four branches included. On top of that, none of the staff will have an off day. It will definitely be a challenging week, but I’m preparing myself mentally and physically. I hope to gain new experiences, grow stronger and maybe finally get the chance to try barista work.

• Name: Nur Athirah Binti Maslil

• Matric Number: A187833

• Date: 4/8/2025 - 8/8/2025

2. How is your progress?

• In Week 2, my teacher asked me to bring a kain batik with a beautiful pattern to practice sewing a kain lipat batik for my second Baju Kurung Pahang Pesak. I started with the skirt, which took me only about one and a half days to complete because I had already improved from my first experience. After that, I bought 2.5 meters of satin fabric (bidang 45) to make the top. This time, it was much easier because I had mastered the basics of using the sewing machine. I managed to finish the top in less than three days, which was a huge improvement compared to Week 1.

3. Points to remember from week 2!

• Kain lipat batik requires accuracy and careful folding to highlight the batik design.

• Satin fabric is slippery, so extra attention is needed when sewing to keep the stitches neat.

• Consistency and practice really help to build speed and confidence.

4. Your feelings & thoughts

• I felt so proud of myself this week because I could clearly see my progress. Sewing the skirt was much faster, and handling the satin fabric for the top was easier than I expected. However, I also realized that I still need to improve, especially in controlling my hands better so my stitches will be straighter and neater.

5. ONE good thing from what you did that you can practice now!

• I became more skilled and efficient at using the sewing machine. My ability to guide the fabric smoothly and control the speed has improved a lot, and this is something I can continue practicing to achieve cleaner stitches.

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

• The main difficulty was ensuring the stitches were straight and neat, especially on satin fabric. I coped by slowing down the machine, paying closer attention while guiding the fabric, and reminding myself to stay patient instead of rushing.

7. Your plan for next week (Week 3)

• For Week 3, I plan to sew another Baju Kurung Pahang Pesak and focus on improving the neatness of my stitches. I want to practice more finishing techniques and become more consistent with both speed and accuracy.

2) For my second week as a nutritionist, I was still working for Marigold at their HL milk roadshow, specifically being in charge of the health check station. However, for this week, I was placed at Aeon Metro Prima instead of Aeon Big Kepong.

In terms of my progress from the previous week, I would definitely say that I have improved by social skills as an increasing number of customers were more interested in checking their body composition using the Omron monitor. Better yet, there were a large number of customers who praised my friendliness and welcoming nature when I was inviting them.

Regarding the job scope itself, I was able to now explain the body composition results in a more layman manner and by using more colloquial terms to the customers. I was now able to explain the basics of how the Omron monitor functioned to the customers as well as the results in more detail.

To be specific, I was now able to explain total body fat content, visceral fat percentage, skeletal muscle mass and body mass index in more detail using more common terms. For example, instead of visceral fat, I would refer to it as simply fat covering the major organs.

Due to this, a large of number of customers were praising my ability to explain every part of the health check station as well. This showed me that I really did make progress in terms of my social skills indeed.

3) As for the points to remember for this week, I had to revise a few topics that were of concern to the customers. Specifically, I had spent a few hours revising about osteoporosis and sarcopenia as they were the leading concerns of most of the customers that I had talked to throughout these 2 weeks. These topics were important for me to revise as it enabled me to explain to the customers and alleviate the concerns they had regarding their health.

4) As for my feelings and thoughts, I felt happy that I was able to alleviate the customers' concerns. For example, there was an elderly Chinese lady who had sarcopenia and was interested in checking her body composition. Once I had explained all the results to her, she asked me about the details of the physiotherapy that she had an upcoming appointment for. Hence, I explained the purpose of her physiotherapy and reassured her that it was the best management for her sarcopenia. She was thankful for my kind explanation as she said my explanation made her more calm and confident for her physiotherapy sessions.

5) As for 1 good thing from what I did that I can practice now, I am now confidently able to explain the body composition results and the ways to change the body composition by changing the diet and doing different types of exercises. For example, a customer who is overweight with a high subcutaneous fat content would be best suited for a high protein and vegetables, low carbohydrates diet, together with a consistent high intensity cardio workout schedule in order for them to lose their body fat. I was able to explain it clearly to the customers now.

6) For my 2nd week, I surprisingly did not face much difficulty. However, there was this one specific moment that annoyed me very much. It was about 5 p.m on a Wednesday when this incident happened. A tourist from China was walking past our booth and decided to stop and try the Marigold HL milk sample. At the same time, the health check station appeared to pique his interest.

I had then to decided to invite him over to check his body composition. That was when he started screaming at us in Mandarin with an accent that was incomprehensible to the milk sampling promoters. None of us could understand what he was saying and he could not even speak a lick of English. As he was screaming non-stop, my temper got the best of me and I then scolded him and told him to shut up. Then, the security guards showed up to escort him away. It was certainly an embarrassing moment for everyone involved.

7) For my 3rd week, I plan on keeping my calm and always remember to control my temper and to not lash out at the customers as I had did to the Chinese foreigner. It is certainly something that I have to improve on as it is very inappropriate for one to lose their temper in public and participate in a shouting match. Hence, I plan on improving my emotional control for my next week of working.