CULINARY ART DEPARTMENT

FACULTY OF HOTEL & TOURISM MANAGEMENT

UiTM PULAU PINANG
CHEF of THE DAY (COD) REPORT GUIDELINES
Report Writing Guidelines for HTC166 / 200 / 206 / 212 / 216 / 250 /350
A.
SUBMISSION OF COD REPORT
1.
The COD Report must be submitted one (1) week from the date of the
COD appointment.
B.
REPORT FORMAT
Students are required to follow the format below:
1.
The cover page must be on A4 (210x297) size and 120 GSM
weight paper
2.
The color for the cover page must be followed according to the
program
2.1
HM110 -Diploma In Hotel Management : Light Blue
2.2
HM112 Diploma in Foodservice Management : Light Green
2.3
HM115 Diploma in Culinary Art : Light Red
3.
Language of the report must be in English. Either British or
American can be used. You must be consistent and do not mix the
language used.
4.
The report must be written in past tense.
5.
Text should be 1.5 spaced on A4 (210x297) size and 70 GSM
paper.
6.
The font for this report is Arial and the font size is 12. Do not use
other types of font and size.
7.
Heading for every section must be UPPER CASE letter and BOLD.
8.
Margin should be 1.5 (40mm) from top and left while the bottom
and right margin 1 (30mm).
9.
The page number must stand alone to the right at the bottom of the
page. Please use footer with underline command.
Dayatrezo, FPHP UiTMPP | updated 12/7/2010
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CULINARY ART DEPARTMENT
FACULTY OF HOTEL & TOURISM MANAGEMENT
UiTM PULAU PINANG
CHEF of THE DAY (COD) REPORT GUIDELINES
Report Writing Guidelines for HTC166 / 200 / 206 / 212 / 216 / 250 /350
C. CONTENTS OF THE COD REPORT
The CONTENTS of the report should include
ACKNOWLEDGEMENT
Section of thanking individuals and showing appreciation / gratitude for their h
elp
/ assistance and etc.
TABLE OF CONTENT
Topics and areas reported and discussed by the COD
1. INTRODUCTION
1.1 Introduction to the subject
A brief explanation about the course.
1.2 Chef of the Day Responsibilities
1.3 Explain the duties of the COD from the preliminary work until the end of
class (kitchen is closed).
1.3Menu and Themes
Explain and discuss the menu and themes (if any) chosen and the rule of
thumb and consideration taken in planning the menu.
2. MENU
2.1 Menu of the day
List down the menu of the day.
2.2 Standardized Recipe and Menu Writing
Attach the standardized recipe for menu of the day
3. THE OPERATION
3.1 Flow Chart
Draw a flow chart for the particular operation
3.2 Job Allocation
State how the job was allocated among staff/ associate and subordinate.
Dayatrezo, FPHP UiTMPP | updated 12/7/2010
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CULINARY ART DEPARTMENT
FACULTY OF HOTEL & TOURISM MANAGEMENT
UiTM PULAU PINANG
CHEF of THE DAY (COD) REPORT GUIDELINES
Report Writing Guidelines for HTC166 / 200 / 206 / 212 / 216 / 250 /350
3.3 Duty Roster
Provide the duty roster for cleaning activities on the day.
3.4 Staff Performances and Evaluation
Evaluate your subordinate by giving them marks. Rate them from 1-10.
Attributes to be evaluated are Punctuality & Attitude, Teamwork, Mise-enplace
& Cleanliness, Product & Presentation and Overall Performances.
4.
COMMENT(S) AND RECOMMENDATION(S)
Write any comment(s) and recommendation(s) regarding any problems and
mistakes that occur / happen during the operation. Provide suggestions to
encounter the problems.
5.
CONCLUSION
State what you have / have not gained or achieved for being COD. Determine
whether your operation succeeded or not. State your role as COD in order to
make sure the operation is successful.
6.
REFERENCES AND BIBLIOGRAPHY
You are required to use APA format. If you are using MS Word 2007, you
can click on References command and select APA format. You have to key-in
all the data and the program will arrange the reference list for you.
Examples as below:
REFERENCES/BIBLIOGRAPHY
Brown, A. (2008). Understanding FOOD: Principles & Preparation (3rd ed.).
Belmont, USA: Thomson Wadsworth Corporation.
Chew, B. (2002). Chinese Cuisine (2nd ed.). Serdang, Selangor: Picture and
Print Sdn Bhd.
Gislen, W. (2005). Professional Cooking. New York: John Wiley & Son Inc.
Dayatrezo, FPHP UiTMPP | updated 12/7/2010
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CULINARY ART DEPARTMENT
FACULTY OF HOTEL & TOURISM MANAGEMENT
UiTM PULAU PINANG
CHEF of THE DAY (COD) REPORT GUIDELINES
Report Writing Guidelines for HTC166 / 200 / 206 / 212 / 216 / 250 /350
Mohamad, A. (1998). Sajian Melayu (3rd ed.). Kuala Lumpur: Berita harian
Publishing.
Mohd Noor Azmi, M. A. (2007). Selera Pantai Timur (1st ed.). Kuala
Terengganu, Terengganu: Pelanduk Publishing .
Sayandri Maskob, J. R. (1998). Masakan Tradisi Orang Jawa. Muar, Johor:
Tenggara Publication Sdn Bhd.
Sidek, N. (2004). Sajian dan Keraian, Perancangan, Penyedian dan Resepi.
Kuala Lumpur, Cheras, Malaysia: Utusan Publications & Distributers Sdn
Bhd.
Tan, F. (2001). Pembuka Selera (Vol. 2). Bangi, Selangor: Berita Harian
Publishing Sdn Bhd.
Vanarai Sidu, S. K. (1998). Authentic Indian Cuisine: Simple and Easy.
Singapore: Changi Print Private Limited.
7. APPENDICES
Please attach together in your COD report the following items
7.1 Requisition form / market list
7.2Captain order (if any)
7.3Photo
Dayatrezo, FPHP UiTMPP | updated 12/7/2010
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CULINARY ART DEPARTMENT
FACULTY OF HOTEL & TOURISM MANAGEMENT
UiTM PULAU PINANG
CHEF of THE DAY (COD) REPORT GUIDELINES
Report Writing Guidelines for HTC166 / 200 / 206 / 212 / 216 / 250 /350
Dayatrezo, FPHP UiTMPP | updated 12/7/2010 5
D. MARK ALLOCATION FOR THE REPORT
NO. TOPIC MARKS
1 Introduction 10
2 Menu
. Menu of the day (5 Marks)
. Standardized Recipe / Menu writing (35 Marks)
40
3 The Operation
. Flow Chart (5 marks)
. Job allocation (5 marks)
. Duty Roster (5 marks)
. Staff Evaluation (5 marks)
20
4 Comments and Recommendations 10
5 Conclusion 10
6 Overall Format 10
Total 100%
Total Conversion to : 10% / 20% / 30%
*10 marks will be deducted for late submission
CULINARY ART DEPARTMENT
FACULTY OF HOTEL & TOURISM MANAGEMENT
UiTM PULAU PINANG
CHEF of THE DAY (COD) REPORT GUIDELINES
Report Writing Guidelines for HTC166 / 200 / 206 / 212 / 216 / 250 /350
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
PULAU PINANG
CHEF OF THE DAY REPORT
By
Sesiapa Bin Sahaje (2010123456)
HM115 Diploma in Culinary Art
12.7.2010
SAMPLE: COVER PAGE
Arial, Font 18 Upper
case and bold
Arial, Font 20 Upper
case and bold
Arial, Font 14
Arial, Font 16 Sentence case Name
and student no. must be bold. Date
of submission
Dayatrezo, FPHP UiTMPP | updated 12/7/2010
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CULINARY ART DEPARTMENT
FACULTY OF HOTEL & TOURISM MANAGEMENT
UiTM PULAU PINANG
CHEF of THE DAY (COD) REPORT GUIDELINES
Report Writing Guidelines for HTC166 / 200 / 206 / 212 / 216 / 250 /350
CHEF OF THE DAY REPORT
By
Sesiapa Bin Sahaje
(2010123456)
A report submitted
in partial fulfillment of the requirements for the
Diploma in Culinary Art
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UNIVERSITI TEKNOLOGI MARA
PULAU PINANG
HTC250 Malaysian Cuisine
12.7.2010
Arial, Font 14
Arial Font, 16 Sentence case
Name and student no must be
bold.
Arial, Font 14 Sentence case and
bold.
Arial, Font 20,
Upper case and
Bold
Aria,l Font 16, Upper
case and Bold
Arial, Font 16, Sentence
Arial, Font 14, Date of submission
SAMPLE: TITLE PAGE
Dayatrezo, FPHP UiTMPP | updated 12/7/2010
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CULINARY ART DEPARTMENT
FACULTY OF HOTEL & TOURISM MANAGEMENT
UiTM PULAU PINANG
CHEF of THE DAY (COD) REPORT GUIDELINES
Report Writing Guidelines for HTC166 / 200 / 206 / 212 / 216 / 250 /350
SAMPLE: TABLE OF CONTENT

Page
ACKNOWLEDGEMENT 1
1.
INTRODUCTION 3
1.1 Introduction to HTC250
3
1.2 Chef of the Day Responsibilities
4
1.3 Menu and Theme
5
2.
MENU
2.1Breakfast Cookery
6
2.2 Standardized Recipe and Menu Writing
7
3.
THE OPERATION
3.1Flow Chart 14
3.2Job Allocation 15
3.3Duty Roster 16
3.4 Staff Performances/Evaluation
17
4.
COMMENTS AND RECOMENDATIONS 18
5.
CONCLUSION 20
6.
REFERENCES / BIBLIOGRAPHY
21
7.
APPENDICES
23
Dayatrezo, FPHP UiTMPP | updated 12/7/2010
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CULINARY ART DEPARTMENT
FACULTY OF HOTEL & TOURISM MANAGEMENT
UiTM PULAU PINANG
CHEF of THE DAY (COD) REPORT GUIDELINES
Report Writing Guidelines for HTC166 / 200 / 206 / 212 / 216 / 250 /350
SAMPLE: STADARDIZED RECIPE FORM
STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG
Paste
Recipe sPicture
HERE
Recipe Name:
No.of Serving: Pax
NO INGREDIENTS FORMULATION NO INGREDIENTS FORMULATION
QUANTITY UNIT QUANTITY UNIT
1. 13.
2. 14.
3. 15.
4. 16.
5. 17.
6. 18.
7. 19.
8. 20.
9. 21.
10. 22.
11. 23.
12. 24.
No. Methods and Techniques
Dayatrezo, FPHP UiTMPP | updated 12/7/2010
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