lampiran AWAM DAN ALAM C BINA 94 CONTOH
lampiran AWAM DAN ALAM C BINA 95 CONTOH
lampiran AWAM DAN ALAM C BINA 96 CONTOH
lampiran AWAM DAN ALAM C BINA 97 CONTOH
lampiran AWAM DAN ALAM C BINA 98 CONTOH
lampiran AWAM DAN ALAM C BINA 99 CONTOH
lampiran AWAM DAN ALAM C BINA 100 CONTOH
CONTOH lampiran AWAM DAN ALAM C BINA 101 CASE STUDY RUBRIC TOPIC 1
CONTOH lampiran AWAM DAN ALAM C BINA 102 DESIGN PROCESS RUBRIC TOPIC 1
CONTOH lampiran AWAM DAN ALAM C BINA 103 PROJECT RUBRIC TOPIC 1
CONTOH lampiran AWAM DAN ALAM C BINA 104 PRESENTATION RUBRIC TOPIC 1
CONTOH lampiran AWAM DAN ALAM C BINA 105 MIDTERM PORTFOLIO RUBRIC TOPIC 1
CONTOH lampiran AWAM DAN ALAM C BINA 106 PORTFOLIO RUBRIC TOPIC 1
lampiran AWAM DAN ALAM C BINA 107 CONTOH
lampiran AWAM DAN ALAM C BINA 108 CONTOH
lampiran CONTOH LEMBARAN KERJA lampiran BIDANG REKABENTUK DAN DKREATIF 109
lampiran REKABENTUK DAN KREATIF DVF40114: ADVANCE PATTERN DEVELOPMENT AND GARMENT CONSTRUCTION D CONTOH 110
CONTOH lampiran REKABENTUK DAN D KREATIF 111
CONTOH lampiran REKABENTUK DAN D KREATIF 112
CONTOH lampiran REKABENTUK DAN D KREATIF 113
CONTOH lampiran REKABENTUK DAN D KREATIF 114
CONTOH lampiran REKABENTUK DAN D KREATIF 115
CONTOH lampiran REKABENTUK DAN D KREATIF 116
CONTOH lampiran REKABENTUK DAN D KREATIF 117
CONTOH lampiran REKABENTUK DAN D KREATIF 118
CONTOH lampiran REKABENTUK DAN D KREATIF 119
CONTOH lampiran REKABENTUK DAN D KREATIF 120
CONTOH lampiran REKABENTUK DAN D KREATIF 121
CONTOH lampiran REKABENTUK DAN D KREATIF 122
CONTOH lampiran REKABENTUK DAN D KREATIF 123
lampiran CONTOH LEMBARAN KERJA lampiran BIDANG HOSPITALITI DAN PEELANCONGAN 124
lampiran HOSPITALITI DAN PELANCONGAN DTA30103: HOUSEKEEPING OPERATION AND MANAGEMENT E CONTOH 125
CONTOH lampiran HOSPITALITI DAN E PELANCONGAN 126
CONTOH lampiran HOSPITALITI DAN E PELANCONGAN 127
CONTOH lampiran HOSPITALITI DAN E PELANCONGAN 128
CONTOH lampiran HOSPITALITI DAN E PELANCONGAN 129
CONTOH lampiran HOSPITALITI DAN E PELANCONGAN 130
lampiran CONTOH LEMBARAN KERJA lampiran BIDANG PENGURUSAN DAN PFERDAGANGAN 131
lampiran PENGURUSAN DAN PERDAGANGAN DPL30033: FUNDAMENTAL OF WAREHOUSE MANAGEMENT F CONTOH 132
COMMERCE DEPARTMENT DPL30033: FUNDAMENTAL OF WAREHOUSE MANAGEMENT TOPIC MARKS DURATION LECTURER NAME INDIVIDUAL/ GROUP MEMBERS TYPE OF ASSESSMENT DATE OF ASSESSMENT CLO3 NAME 1 HOUR 30 AUGUST 2023 PRACTICAL EXERCISE WAREHOUSEOPERATIONS MADAM KHAIRUNNISA BINTI YAHAYA REGISTRATION NO. /100 CONTOH lampiran PENGURUSAN DAN F PERDAGANGAN 133
B. C. CLO3 G. RESULT H. DISCUSSION D. MATERIAL / TOOLS LEARNING OUTCOME TOPIC SUMMARY / THEORY F. WORKINSTRUCTION/PROCEDURE E. GENERALINSTRUCTION/SAFETYPROCEDURE DPL30033 – FUNDAMENTALS OF WAREHOUSE MANAGEMENT PRACTICAL EXERCISE 1. 2. 3. 4. 5. Microsoft Excel Warehouse layout and design directly affect manufacturing and assembly to order fulfillment. Warehouse layout and design directly affect manufacturing and assembly to order fulfillment. Prepare a warehouse layout design using Microsoft Excel the efficiency of the efficiency of Student able to prepare a warehouse layout design using Microsoft Excel 1. Student able to prepare a warehouse layout design using Microsoft Excel 1. Student able to prepare a warehouse layout design using Microsoft Excel any business operation, any business operation, from from Sketching the route that is applicable with the warehouse layout. Noting a major feature on the schematic layout such Receiving and Dispatching or Loading and Unloading. Plan for the key design elements such as office, storage and racking area. Decide the packing areas and ensure easy access to products. Plan the area for a task – pick, pack, and ship operation. Demonstrate the practicality and application of essential tools, methods and procedures required on Warehouse Operations Management PLO3 Perform technical skills in managing logistics and supply chain activities A. OBJECTIVES CONTOH lampiran PENGURUSAN DAN F PERDAGANGAN 134
I . PREPARED BY: REFERENCES ……………….. ………………………………… () Date: CHECKED BY: ………………………………… () Date: APPROVED BY: ………………………………… (ISRULHASRITA BINTI ISMAIL KETUA JABATAN PERDAGANGA)N POLITEKNIK NILAI Date: (Course Lecturer) (Course Coordinator/ Head of Programme) (Head of Programme/ Head of Department) Nota : Item di dalam templat ini boleh diubahsuai mengikut struktur kurikulum yang berkuatkuasa dan boleh disediakan secara digital ataupun bercetak. RUBRIC FOR PRACTICAL EXERCISE (20%) COURSECODE :DPL30033 COURSENAME :FUNDAMENTALOFWAREHOUSEMANAGEMENT STUDENTNAME : REGISTRATIONNO. : PRACTICALTASK :PREPARE A WAREHOUSE LAYOUT DESIGN USING MICROSOFT EXCEL CLO DT CLS PLO Demonstrate the practicality and application of essential tools, methods and procedures required on Warehouse Operations Management CLO3 P5 3A PLO3 CRITERIA MARK SCORE 5 4 3 2 1 Perform the use of Tools / Equipment and Materials Appropriate and effective selection, preparation and perform using materials and Appropriate and effective selection, preparation and perform using materials and tools/ Appropriate and effective selection, preparation and perform using materials and tools/ Able to select, prepare and perform using appropriat e materials and tools/ equipment No attempt to perform of using tools / equipment to the task given. CONTOH lampiran PENGURUSAN DAN F PERDAGANGAN 135
Task Completion Work Application Procedure Time Management Task Responsibility tools/ equipment all the time. Systematic application of all work procedures all the time even without proper supervision. equipment most of the time. Systematic application of work procedure most of the time with minimum supervision. equipment some of the time. /25 /50 Systematic application of work procedure some of the time with constant supervision. Able to follow systematic application of procedure and highly depencent on supervision. No attempt to perform of using tools / equipment to the task given. The entire tasks were completed with proper procedure and were carried out completely in order. Threequarter of the tasks were completed and were carried out mostly in order At least half of the tasks were done correctly and the tasks were carried out partly in order. Less than half of the tasks were completed and the tasks were carried out in newer order Only 1/3 of the tasks were completed and the tasks were not carried out in order. Complete tasks ahead of schedule by creating a plan and scheduling time to complete the work. Complete work on time by taking advantage of the time provided and by using time management skills. Complete work almost on time by taking advantage of the time provided and by using time management skills. Rarely complete work on time. Not able to manage time well. No attempt to complete work on time. Not able to manage time. Perform assigned tasks beyond the scope of work and beyond expectation. Perform assigned tasks within the scope of work and exceed expectations. Perform assigned tasks within the scope of work and meet expectations. Perform assigned tasks within the scope of work with close supervision. Does not perform assigned tasks within the scope of work even with close supervision. Total TOTAL MARK PREPARED BY: ………………………………… () Date: CHECKED BY: ………………………………… () Date: APPROVED BY: ………………………………… (ISRULHASRITA BINTI ISMAIL KETUA JABATAN PERDAGANGA)N POLITEKNIK NILAI Date: (Course Lecturer) (Course Coordinator/ Head of Programme) (Head of Programme/ Head of Department) CONTOH lampiran PENGURUSAN DAN F PERDAGANGAN 136
lampiran CONTOH LEMBARAN KERJA lampiran BIDANG TEKNOLOGI GPERTANIAN 137
lampiran TEKNOLOGI PERTANIAN DYQ3009: FISH POST HARVEST AND PROCESSING G CONTOH 138
JABATAN AGROTEKNOLOGI DAN BIO - INDUSTRI TOPIC DURATION TOTAL MARKS LECTURER NAME TYPE OF ASSESSMENT DATE OF ASSESSMENT STUDENT’S INFORMATION 2 6 HOURS PRACTICAL WORK 1 CLO 2 NAME PUAN NUR AINA LYANA BINTI MOHAMAD ALI REGISTRATION NO. / 5% MARKS DYQ30093 FISH POST HARVEST AND PROCESSING CONTOH lampiran TEKNOLOGI G PERTANIAN 139
CLO 2 A. D. MATERIAL / TOOLS B. LEARNING OUTCOME Sketch anatomical structure of fish muscle C. TOPIC SUMMARY/ THEORY DYQ30093 – FISH POST HARVEST AND PROCESSING PRACTICAL WORK 1: THE ANATOMY OF FISH MUSCLE Perform the proper handling of fish harvesting and transportation, sketch PLO 2 DK DP NA (jika berkaitan) fish muscle anatomy, and production of downstream cottage products. OBJECTIVES Upon completion of this practical, students should be able to: I. Perform the observation of the physical characteristic of Tuna and Tilapia muscle II. Dissecting set, dissecting tray, sharp knife, gloves, two sample of fish (red muscle and white muscle), drawing paper, basic stationery (pencil, pen, ruler, eraser etc.) 1. To perform the observation and identification of the physical characteristic of Tuna and Tilapia muscle and relate with proper fish handling practice. 2. To sketch the anatomical structure of Tuna (red muscle) and Tilapia (white muscle) and identify the swimming pattern of the fishes. Fish have more muscle than any other vertebrate, a male tuna can be nearly 70% muscle, which is one reason why fish are so good to eat but also vulnerable to spoilage. The blocks of muscle (myotome), are separated by thin sheets of connective tissue; these are curved within the fillet and run from the backbone to the skin. In fresh fish the muscle blocks are firmly attached to the connective tissue, and the surface of a cut fillet is smooth and continuous. The muscle is responsible for locomotion and supporting the organs. There are at least four types of fish muscle depending on the species, habitat and eating habit. Fish are handled three or four times between the time they are caught and the time they reach the first customer. Proper fish handling has a significant impact on the muscle quality. Good handling practices reduce physical damage, which in turn reduces bacterial spoilage and maintain the quality. CONTOH lampiran TEKNOLOGI G PERTANIAN 140
Follow all written and verbal instructions carefully. If you do not understand a direction or part of a procedure, ASK YOUR INSTRUCTOR BEFORE PROCEEDING WITH THE ACTIVITY. Perform only those practical authorized by your instructor. Carefully follow all instructions, both written and oral. Do not eat food, drink beverages, or chew gum in the workshop. Do not use workshop glassware as containers for food or beverages. Be prepared for your work in the workshop. Read all procedures thoroughly before entering the workshop. Never fool around in the workshop. Horseplay, practical jokes, and pranks are dangerous and prohibited. Always work in a well-ventilated area. Observe good housekeeping practices. Work areas should be kept clean and tidy at all times. Be alert and proceed with caution at all times in the workshop. Notify the instructor immediately of any unsafe conditions you observe. Labels and equipment instructions must be read carefully before use. Set up and use the implement directed by your instructor. Practical must be personally monitored at all times. Do not wander around the room, distract other students, startle other students or interfere with the workshop experiments of others. Know the locations and operating procedures of all safety equipment including: first aid kit(s), and fire extinguisher. Know where the fire alarm and the exits are located. Dress properly during a workshop activity. Long hair, dangling jewelry, and loose or baggy clothing are a hazard in the laboratory. Long hair must be tied back, and dangling jewelry and baggy clothing must be secured. Shoes must completely cover the foot. No sandals allowed on lab days. Report any accident (spill, breakage, etc.) or injury (cut, burn, etc.) to the lecturer or instructor immediately, no matter how trivial it seems. Do not panic. E. GENERAL INSTRUCTION / SAFETY PROCEDURE 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. CONTOH lampiran TEKNOLOGI G PERTANIAN 141
Figure 1: Figure 2: F. WORK INSTRUCTION / PROCEDURE 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. The cross section of fish muscle The vertical middle section of fish body Place your fish sample in the dissecting tray. Clean up the excess mucus, blood or any discharge from fish. Using a sharp end tool, pith/kill the fish by cutting through its spinal cord. Carefully cut two lines in the middle of the fish vertically (figure 1) using the sharp knife until you get the cross section of fish muscle (figure 2). If the fish is large, you can cut into more pieces with the width of each cut not less than 1.0 inches to avoid muscle damage. Place the cut muscle section into a clean dissecting tray. Observe and identify the physical characteristic of fish (table 1 in result section). Observe and identify the colour and component of the fish muscle (table 2 in result section). Sketch and label your observations on the anatomical structure of the fish muscle (table 3 in result section). Repeat step 1 to 8 for another fish sample. Complete the practical work report based on result obtained. CONTOH lampiran TEKNOLOGI G PERTANIAN 142
Table 1b: G. RESULT 1. Physical characteristic of fish muscle The physical characteristic of the Tilapia No Physical Characteristic 1 Colour of the body 2 Colour of the eyes 3 Colour of the gills 4 Smell 5 Shape of the eyes 6 Hardness of the body (e.g soft belly etc) Note Fill in the tables below according to the observation on the physical characteristic of the fish. Table 1a: The physical characteristic of the Tuna No Physical Characteristic Note 1 Colour of the body 2 Colour of the eyes 3 Colour of the gills 4 Smell 5 Shape of the eyes 6 Hardness of the body (e.g soft belly etc CONTOH lampiran TEKNOLOGI G PERTANIAN 143