Day 8

At 11.30 we went for sensory evaluation of food's tutorial, we learn to calculate the mode, median, mean, range,variance and standard deviation. We only learned mode, median and mean in Singapore as for the rest we are still trying to understand from the lecturer and our classmates. Their teaching methods are more on self-research, thus the lecturer ask us to go to the library to look at their reference book about the calculation solution.

After the tutorial 2 of our HK classmate brought us to near by restaurant for dim sum, we understand that if we are eating in HK cafe/restaurant we need to use Chinese tea to wash the utensils. In Singapore normally we eat dim sum as breakfast but in Hong Kong they eat tim sum in any meal even supper.

After lunch we went back to campus to collect our temp library assess card, this able us to borrow books and use the facilities. Just before our next class we went to library to study for a while. At 3.30pm at went to Management of food safety lesson, our lecturer is MR NG! ( Not Mr Kelvin Ng). Today chapter is on food legislation which is similar to our sales of food act, we were asked a lot of qus from Mr Ng on the sales of food act and the different government that In-charge of food safety is Singapore. We found that this subject is easier for us to study. ( Today no photo)