This document provides a summary of a visit to Puchong, Selangor, Malaysia. It discusses several key points: - Through the trip, the author learned about urban planning aspects like green spaces, recreational areas, public transportation, and traffic systems. - Some buildings incorporated elements of nature into their design, showing a relationship between the built environment and nature. - Eco-friendly transportation systems like public buses, trains, and reducing private car usage could help improve sustainability by lowering carbon emissions.

1. Senks in ?uchory
StrE : tol Matl
/ to.o*,on Plan
r
A'ddr.ess,
l0l Mal fuchong
Bandor R.r'ong
Batu 9 Jatan ?dnory,
4+too Se(angor.
?ucv*rg
P.*'y a3*" r+ Selago, aad R^tqJaYa
rl
&tJhe a+;rwil *}ry

2. rc
marg Gr
-Place +o.
o Pmnd
ch'rldren to
ggtl++t=
in tlre rnatt
play Q r? lax.
fr Ftcroeng ?dt
- Naturg
-Deora{on
+gI GHT
Sfrwlrnq
-Pocreattoilf
-Peta< P|utq 4,
Centre
Arpa,
Mtll*.
Bg Stqge 4r, ever*
tP[ace ft,r goete to galJ,vr
h,.*

3. Aurd botllilg hi+
0n *he t loor ail
hi{ the goal io
the bittg center.
f hurd the
music Nhen
*he ltag ho
nQgvuurdr
t pasecd 'ttt/Dgh
[cund.
ilr,,r.-#iy
^, gr uod^
q {fftt'l:$eP
Zheord so{g in o,
slno(' r JIf Ji|,rn
) f lnea.d Cht'rstrnas So,1gs i n
D4 tSO because Chnstwvs i s
fienr AM 'fhc Shop *nt 6 sett
{he christmas' deconzttoX.
HEAB
Aeard 0'taYrn soutnd urhen
1 ogoled
u
[cs+ n (20" &tvias '
+Somc o{ peoPle &dn{ PY {r
thc service oncl St tl uiarrt to
Srt on rt 'Tnat3 NhY +he alarrt
vrl0rnirrq su^J ts grlyd to rerrrind
Prrpli+" paY 4r *hC Scrvtcc'
)L ttenrd $rvre of tound of *he
et&+d(at aPPtiaftcc Such oE
Vacuurn , bterrder wl"en *he -shoP-
ii ttU t'-J" demosin^tion of
+hc P"'d'^tt'
fl:

4. o
Clli pofory"
-At{torgh t dtanl+ *as;ta it,
bu.t i can Srwt 'the
Spicy e"0 {le cit; 1o*oty
Wt^€n i open tlT cor*alner
(-
),. Fragwoc*'-:i
gb^eLt ,*r.';,S^$.;uS,
durig Prurno*ion
Penod'
Arorna o{ +tre
cooKiAs.
- Can be d€tectd
4ror" +aD r"retrer
av$a1 '
-real,1
APon^A !
Apn co*
":-:iI#ff^LtYr*n*
't,.I9)

5. __buy hoh lbnS
( t'h*tlchina*)
tt Woy Lou
;taste bitter Ctterbal Je[y)
; St^rcet
)deticiOus
Food in {ho rstaNafi
tqste daicious Wlavge
I am h*Vg ond -1us*
o*c rhJ ti^ilr', o+ $oPrn'
Fa*ous Annos Cook-ler
-'fas1Y
-!gtcioti!
- cuetsPY
- Pe&eshinq utiler strnQg
dqg'-
leste

6. I tze-ti$ Coo
the turq tl in
trutten Qfiqd
a sung DeY.
- &ai3 ratax N+Pr er$oY
the gervice .@cst'se.
teelin4 +hfft strcse-
duri$ tt* time.
Fee h"pp1 to
C*tanco
-ko
eterqent in
trave this
exptorg *t'e
a citJ lto,Pn.
-Feetin4 ln ppl to eqoJ
the Pttrnuh'n tnhrcht
g ,rlinrtrt +, Pln'L'
-Feel tmhagPl
ia* on {hc
vohs^ *W.rets tra6frc
rood.
Pes,l N 6ro
-fou cr/
FEELI NE
O <rll^;r-,

7. e on clu s'tar I
I appvectflo -+lqa+ L have a cV^ancp t6 avo. a Visit -to
Pr,,clror3
',
Sehgo"
'Throgn *hls trip to Puchorg rorth T9 {visnds,
- T eOvr'+ thot "foeva Clve *ry aem€d is hee-dect in a tot'io
Such a! gv aer g?dcq , recrciir?nal A{aa, confl^Q raa) atoa ,
tranSpgr^t"iour a ncl *ay
- a SOin l0+ k+'owedge Obor,,t *t0 ep,msn ro o crtl '
I hougl^t
"
-fhruqh rn Obssrvation , Somq o{ *ha br,r'ldinrgs
6i+n- *hA io.sgq-ation o{ nCuvg .
T,ete Arc vjta ya fo{isnsWrp be{wpen nature 4nc
A{a ConSr"tctecl
b*,+ e nvvancr,ent
-Inerp
o{e, roruj {hogs nssd to
in Malalsia -
^ Eco -4'iend !1 otJ snovrtd bo
tran+o,1 s.qs-ternr Stich Gs
*he catbon" $otprin* raeaseA
re innpnved Such a5 +r,{
apnled g to?g'rCi5 +ne
bus, tra',n , lrt 0116 v'1ooY
ty ftvale' car
tyTnspgrtatiOn
Pt"bi
c
to reducq

8. Ret6eva NOVgrrber tB ,)$lq , &ovn
/ io',,html
lb), Retr,iorel kr l8
' zolu ' +-D'
Nloromb g
1. The quality and depth of the content and material produced and
obtained. Demonstrate understanding of the topic, there is a
discussion about the topic, concentrate and focus on the topic, there
is an intro, content and CONCLUSION. Used the appropriate materials
information. And also shows some deep investigation and thought
about the topic given {50%)
EIG/M/P/F lso
2 Creativity and clarity ofthe information and presentation produced.
Clearly record information. The use of visual, graphic and signs to
enhance information. lnformation is organized in sequence for better
understanding. Annotation, labeling, title etc. Media and techniques
used. (30%)
ElclM/PlF /30
3 Workmanship & References list (links/book) Document presented
and all information to have reference links or book citation. (20%)
E/c /M lP/F /2o
Total: E100-80/ c79-65 / M64-s5 / p54-40 / F39-0
/100
Grade:
E: Excellent / G: Good / M: Moderate I P: Poor / * Fail
NAME: Ufra lhho +4u A
UNIT:
TJ TITLE: 8,5€Nis€ ,Fl
COMMENTS:
Tutorial GROUP: M t66 t FPA
7HE crc'r
TJ NO: 3
DATE MARKED:
IMARKED BY:
I
I
w
TJ Laber I nncootos (FNBE 01ts) | nuc mrnrr 2u4 IDMZ
I
I
I
I
I
I