KAMPUS DUNGUN

FACULTY OF HOTEL AND TOURISM MANAGEMENT

UNIVERSITY TEKNOLOGI MARA CAWANGAN TERENGGANU

COMMERCIAL COOKERY
HTC 167

COD REPORT:
25TH MAY 2023

PREPARED BY:
NAME STUDENT ID GROUP
NOR ATTINA FARHANNA BINTI 2022469814 THM1102AA
NORDIN

PREPARED FOR :
MOHAMAD AMIRUDDIN MOHAMAD

SUBMISSION DATE :
1st JUNE 2023

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2.0 ACKNOWLEDGMENT

In the name of Allah, the Most Gracious and the Most Merciful.
First and foremost, I would like to thank and praise the Almighty God for giving me
strength and because of His blessing. My thanks also go to my THM1102AA
classmates, who provides me with the inspiration and determination to complete this
report. I special appreciation to my lecturer Sir Amiruddin for guiding me to clearly
understand my report.
Furthermore, this assignment project cannot be completed without effort and
cooperation from my lovely classmate. They help me a lot when I become the chef of
the day for this week. Their contribution is sincerely appreciated and gratefully
acknowledge.
Lastly, I would like to take this opportunity to thank everybody who help me in doing
this report indirectly or directly. Also thank you to my friends and respondent for their
good support and cooperation on the day.

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3.0 COD PROFILE

NAME: NOR ATTINA FARHANNA BINTI NORDIN

STUDENT ID: 2022469814

PROGRAM: DIPLOMA IN HOTEL MANAGEMENT

GROUP: THM1102AA
CONTACT NUMBER: 011-17810335

EMAIL: attinafarhanna04@gmail.com
MOTTO: TAKE IT EASY

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4.0 TABLE OF CONTENT

2.0 ACKNOWLEDGEMENT ……………………………………………………………. 2

3.0 COD PROFILE ………………………………………………………………………….. 3

5.0 BODY OF REPORT ……………………………………………………………………. 5

5.1 INTODUCTION ………………………………………………………………………… 5

5.2 KITCHEN BRIGADE ………………………………………………………………….. 6

5.3 MENU LAYOUT ……………………………………………………………………….. 7 – 8

5.4 STANDARDIZES RECIPE …………………………………………………………… 9 – 17

5.5 WORKING ACTIVITIES ……………………………………………………………. 18 – 19

5.6 PROBLEM ENCOUNDTERED & SOLUTION / COMMENT …………. 20

5.7 CONCLUSION ………………………………………………………………………… 21

5.8 REFERENCE …………………………………………………………………………… 22

6.0 APPERNDICES ………………………………………………………………………. 23 – 24

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5.1 INTRODUCTION

The Chef of the day is responsible for the day-to-day performance of a small group,
either a team, a department, or a shop. The Chef of the day typically has experience
in the group’s purpose or goal and has earned the position based on management’s
belief that they are capable of guiding the team. The Chef of the day was also
responsible for assigning tasks and managing the entire mock restaurant, including
the front and back of the house. The Chef of the day has to ensure the operation is
running smoothly.
For your information, the chef of the day (COD) role during the job such as COD
must help the team to understand performance targets and goals. Not only that,
training or ensuring that workers are properly trained for their specific roles,
scheduling work hours and shift. It is also a must to identify and resolve workplace
problems, including tardiness or absenteeism, and provide reports and activity
updates to management.

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5.2 KITCHEN BRIGADE

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 5.3 MENU LAYOUT

APPETIZERS
CHICKEN SALAD – mix all ingredients in a mixing bowl. Toss gently until
thoroughly mixed.
Arrange lettuce as underliners on cold salad play. Garnish with parsley or
watercress. Hold for service in rttherefrigerator.
PRAWN DILL SALAD – In a bowl combine the cooked shrimp diced celery,
dill weed, lemon juice, mayonnaise, and sour cream to taste. Add salt and pepper to
taste. Stir gently to combine thoroughly. Chill until serving time.

SOUP
FRENCH ONION SOUP – The onion must cook slowly and become evenly
browned. Do not brown too fast or use high heat. Season to taste with salt and
pepper and keep the soup hot for soup.
EGG DROP SOUP - Air rebusan ayam tadi diguna semula.Kalau kurang air
tambahkan lagi air. Panaskan air rebusan, biar hingga menggelegak atau mendidih.
Selepas itu masukkan bawang besar, biar seketika. Masukkan ayam dan kuib pati
ayam dan cendawan kemudain gaul sehingga sebati. Masukkan telur, sambal tuang
sambal gaul. Masukkan perasa dan masukkan jejari ketam dan jagung. Kemudian
akhir sekali masukkan tepung jagung yang sudah digaul dengan air.

MAIN COURSE

ROASTED BEEF TENDERLOIN – Marinate the beef tenderloin with cajun spice,
salt and pepper, and a little bit of olive oil. Sea in them in a hot pan and set them in
the oven.

SHALLOT SAUCE – Mixed the water and demi-glace powder. Sauteed shallot in the
butter until tender and brown. Add the demi-glace, boil, and simmer it.

MASHED POTATO – Heat milk and butter together in a sauce pot. Mix instant
mashed potato into the mixture and season it well.

GRILLED VEGETABLES – Grilled vegetables are one of the healthy food.

SEAFOOD FETTUCINI ALFREDO – Boil pasta in hot water until achieved al dente
state. Strain and coat with olive oil. Blanch the seafood item. Saute onion and garlic.
Put in pasta and stir well. Add in heavy cream and parmesan cheese. Adjust the
taste.

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PASTRY

SOFT ROLL – Soft roll is a yeast-raised roll with a soft crust,

DESSERT

CHOCOLATE CAKE – Beat the margarine with the sugar until fluffy. Then add
slowly misused vanilla essence and eggs into the beaten mixture. Pour slowly sifted
flour and baking powder until well blended. Add the mixture with a strained mixture of
milk and cocoa powder. Mix well. Pour the slow mixture into the cake. Bake for 35 –
45 minutes. Cold it and ready to serve.

FRUIT CUTLERS – Fresh fruit cut with a variety of shapes and healthy food.

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5. 4 STANDARDIZED RECIPE

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 INGREDIENTS:

 KIWI

 STRAWBERRY

 WATERMELON

 PAPAYA

METHOD OF COOKING:

1. Cut all of the fruit into pieces.

2. Then arrange the plates and ready to serve.

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 5.5 WORKING ACTIVITIES

Service: Table D’hote based on the American Service

Serving Time: 6:30 PM
3.00 PM - COD gives a short briefing
- cooking:
PRAWN DILL SALAD – NUR ALYA NABIHAH
(prepare the ingredients)
CHICKEN SALAD – MUHAMMAD EIMAN
SHAH (prepare the ingredients)
SHALLOT SAUCE – ADIEB FIQQRIE
FRENCH ONION SOUP – MOHAMAD FARID
HAIQAL
EGG DROP SOUP – MOHAMAD FARID
HAIQAL
SOFT ROLL – NURINA ARISA
CHOCOLATE CAKE – NURUL NUSRAH
SEAFOOD FETTUCINE ALFREDO – ALLYA
NAJWA SAFFIA & NUR LIYANA (prepare the
ingredients)
4.30 PM - cooking:
ROASTED BEEF TENDERLOIN – ADIEB
FIQQRIE (prepare the ingredients)

5.30 PM - cooking:
ROASTED BEEF TENDERLOIN – ADIEB
FIQQRIE (in the oven)

6.00 PM - plating:
PRAWN DILL SALAD – NUR ALYA NABIHAH
CHICKEN SALAD – MUHAMMAD EIMAN
SHAH
FRUIT CUTLETS – NURINA ARISA
CHOCOLATE CAKE – NURUL NUSRAH
SOFT ROLL – NURINA ARISA

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7.30 PM BREAK FOR MAGHRIB

8.30 PM - order:
PRAWN DILL SALAD – NUR ALYA NABIHAH
(serve)
CHICKEN SALAD – MUHAMMAD EIMAN
SHAH (serve)
SOFT ROLL – NURINA ARISA (serve)
FRENCH ONION SOUP – MOHAMAD FARID
HAIQAL (serve)
EGG DROP SOUP – MOHAMAD FARID
HAIQAL(serve)
ROASTED BEEF TENDERLOIN WITH
SHALLOT SAUCE – ADIEB FIQQRIE (serve)
SEAFOOD FETTUCINE ALFREDO – ALLYA
NAJWA SAFFIA & NUR LIYANA(serve)
FRUIT CUTLETS – NURINA ARISA (serve)
CHOCOLATE CAKE 0 NURUL NUSRAH
(served)
9.30 PM  SAPU SAMPAH – ALLYA NAJWA
SAFFIA & NOR ATTINA FARHANNA
 MOP – FATIN NADIAH & NUR ALYA
NABIHAH
 LAP STOVE – NUR LIYANA &
MUHAMMAD EIMAN SHAH
 SINGKI – NURINA ARISA &
MOHAMAD FARID HAIQAL
 PULANG BARANG – ADIEB FIQQRIE
& NURUL NUSRAH
 BUANG SAMPAH – ADIEB FIQQRIE

10.00 PM - COD gives short debriefing

- disperse

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5.6 PROBLEM ENCOUNTERED & SOLUTION / COMMENT
PROBLEM ENCOUNTERED SOLUTION

FEVER Injured student: NUR ALYA NABIHAH

o She was not well 1 day before starting class
o In class, I told her to take a rest and I help her to
complete her task
o Lastly, I advise to her take medicine and not come
to class

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5.7 CONCLUSION

After completing this assignment, I found that the task of being COD was not easy as
I expected. I also learned that teamwork is really important to complete any task that
has been given. Furthermore, I learned a lot of unexpected things, particularly in
terms of solving the problem, because judgments had to be made on the spot. We
also need to revise what product to make before attending the class to avoid any
accidents and hecticness in the kitchen. As you know, to be a chef must have
knowledge and abilities obtained through previous experience as well as the ability
to create new ones. However, I regret that I was not the best COD candidate.

COMMENTS AND RECOMMENDATION

Overall, I am thankful and happy to all of my team and MR Amir that have helped
and guided me to complete the task that has been given to me. I am very grateful to
all my teams for giving cooperation to complete the task with me. Not only that but to
prevent making avoiding mistakes, I must fully prepare myself the time. Last but not
least, I hope that whomever team who are using flour-based products, must sift flour
before use to prevent any physical hazards.

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5.8 REFERENCE
1. Example of COD report-studocu
https://www.studocu.com/my/document/universiti-teknologi-mara/barista-
2. HTC167 – COMMERCIAL COOKERY COD REPORT LECTURER’S –
Studocu
https://www.studocu.com/my/document/universiti-teknologi-mara/commercial-

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6.0 APPENDICES

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