This exercise symbolized the challenges we might face during our FYP journey. The lecturer's advice, "Don't break your parents' hopes," reminded us we should work hard and not disappoint our parents. By putting the puzzle together, we learned to stay strong and keep trying, just like we should with our projects

22nd July, Monday

after collecting data from my first client, i start doing my client research slide :)

18th July, Thursday

finally met my first client ! yeaay !! at 2.30pm i made an appointment with Rara Kitchy, Bangi for and interview. Besides filming an interview video, i measured and took pictures all the areas in the shop as a reference for my client research.

15th July, Monday

🚗 From 3:00 to 6:00 PM, went to Nilai, Seremban, and Senawang to find clients but sadly got rejected 🥲🥹.

16th July, Tuesday

Went to find clients near Rembau but still got rejected 🙃. At 3:00 PM, helped my classmate with her Cat Hotel Cafe 🐱 site. Chatted with 'Sweet Tooth Delight Bangi' and alhamdulillah, finally got my first client who agreed. 🎉

20th July, Saturday

✂️ Edited the interview video by myself using Capcut.

21st July, Sunday

🚗 Went to Bangi again to measure Client 2 (Sweet Tooth Delight) and Client 3 (Darrianz Shop).

23rd July, Tuesday

🚗 Rented a car in Rembau and went to Sweet Tooth Delight for an interview with my second client!! 😍
😢 Sadly, En. Darmie, the owner of Darrianz Shop, was outstation and busy, so I decided not to interview my third client. Only collected data from the Google form.

25th & 26th July

📝 Discussed clients with En. Keon and my supervisor, Mdm Zack. Final decision: 'Rara Kitchy' as my final client pick.

17th July, Tuesday

Created a Google form to easily collect client data. ✨ Got my second client! Yeaaay. Rara Kitchy at Bangi.

19th July, Saturday

🎉 Alhamdulillah, got my final client! Darrianz Cake Shop Bangi.

28 July, Monday

Class and crit session with my lecturer about how to draw my quirky-looking floor plan 😅🖍️

29 July, Tuesday

Finalizing my building SWOT. Kinda tired but it's okay, be strong and face it! 💪😊

31 July, Wednesday

Studying the differences in style, lighting, furniture, materials, and concepts from local to overseas cake shops. With the data I collected, I made a case study research slide showcasing all the info! 🍰🌍

1 August, Thursday

Starting to draw the existing floor plan in AutoCAD. Let's get this right! 🏗️✨

Activity Week

9th till 15th September ~

16th till 22nd September

Hari Malaysia

Lecturer KKTM's Sport Day

2nd September, Monday

in progress ~

Schedule of Accommodation

Matrix Chart

5th September, Thursday

in progress ~

Bubble Diagram

Zoning

Moulding

23rd September, Monday

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26th September, Thurday

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30th September, Monday

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3rd October, Thursday

Explorace Jiwa Merdeka

7th October, Monday

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10th October, Thursday

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• Baking Area: This area should include ovens, mixers, and countertops for ingredient preparation. It should be close to the storage section where ingredients like flour, sugar, and eggs are kept.

• Cooling Area: Place cooling racks or dedicated tables where baked items can cool safely. It should be away from heat sources but close to the baking area for easy transfer of baked goods.

• Cleaning/Washing Area: This section should include sinks, dishwashers, and storage for cleaning supplies. It should be separated from the food prep area to prevent cross-contamination.

Reference: ContekPro, 2023, Commercial Kitchen Design Principles; https://www.contekpro.com/blog/commercial-kitchen-design-principles (accessed 01.11.2024 at 10:00 a.m)

• Walls: Tiles are highly recommended for easy cleaning and durability. Stainless steel or vinyl wall coverings are also common choices in commercial kitchens.

• Floor: Epoxy or anti-slip tiles are ideal for durability and safety. Both options are easy to clean and can withstand heavy traffic, spills, and the weight of kitchen equipment.

Reference: Avanti Corporate, 2023, Commercial Kitchen Design Guide; https://www.avanticorporate.com/blog/commercial-kitchen-designguide/ (accessed 01.11.2024 at 10:15 a.m)

• Ventilation: Ensure there’s adequate ventilation to handle the heat from ovens and avoid any odors from spreading. Proper ventilation will help maintain air quality.

• Hygiene Stations: Install hand-washing stations at strategic points within the kitchen to maintain cleanliness.

• Storage Solutions: Include sufficient storage for ingredients, baking tools, and packaging. Consider shelving units that maximize vertical space.

• Workflow Efficiency: Organize the kitchen layout to support a natural flow from preparation to baking, cooling, and finally, cleaning. This ensures smooth operations without cross-pathing between dirty and clean zones.

Reference: ContekPro, 2023, Commercial Kitchen Design Principles; https://www.contekpro.com/blog/commercial-kitchen-design-principles (accessed 01.11.2024 at 10:20 a.m)

• Walls: Light, neutral colors such as white, soft grey, or beige. These colors give a sense of cleanliness and spaciousness.

• Floor: A darker color such as grey or beige is preferable for hiding stains and providing contrast. Anti-slip coatings in these shades add to safety and practicality.

Reference: FiC Kitchen, 2023, Commercial Kitchen Colors; https://fickitchen.com/ (accessed 01.11.2024 at 10:30 a.m)

• Ovens: Convection ovens for cakes, cookies, and other baked goods.

• Mixers: Commercial stand mixers to handle large batches of batter.

• Refrigerators and Freezers: For storing ingredients like butter, eggs, and certain frostings.

• Cooling Racks: Essential for cooling cakes and desserts evenly.

• Work Tables: Stainless steel tables for prepping, decorating, and assembling cakes.

• Baking Pans and Trays: Various sizes for cakes, cookies, and desserts.

• Storage Containers: Airtight containers for ingredients and tools.

• Dishwasher: Commercial-grade for efficient washing of pans and utensils.

• Hand-Washing Stations: For hygiene purposes.

• Display Refrigerator (if included within the kitchen for holding finished cakes before serving).

Reference: Avanti Corporate, 2023, Commercial Kitchen Design Guide; https://www.avanticorporate.com/blog/commercial-kitchen-designguide/ (accessed 01.11.2024 at 10:45 a.m)

18th November, Monday

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21st November, Thursday

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11st November, Monday

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14th November, Thursday

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4th November, Monday

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