SCHOOLS DIVISION OFFICE

LINAO NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL
Linao North, Tuguegarao City

A DOCUMENTARY REPORT OF WORK IMMERSION

UNDERTAKEN AT KUSINA CAGAYANA

Presented to: Ms. EdilynC.Gayagoy

In Partial fulfillment of the Requirements for the

Technical Vocational Livelihood Education-Home Economics

MELODITA B. NARAG
2018

1
 TABLE OF CONTENTS

Title Page ………………………………………………………………………….1

Recommendation Letter……………………………………………………….…...2
Waiver……………………………………………………………………….….…3
Clearance Sheet …………………………………………………………….……..4
Approval Sheet …………………………………………………………..…..…....5
Acknowledgement ………………………………………………….…..…………6
Dedication ……………………………………………………………..…………..7
PART1: IMPORTANT POINTS IN WORK IMMERSION ……..………......8
Introduction ………………………………………………….……...……10
Objectives of the Work Immersion …………………………..…….……13
Values and Attributes of the Students in a Work Immersion …..………..14
PART 2: THE WORK PLACE…………………………………………….…..15
Company Profile…………………………………………….……...……16
Company History…………………………………………….……...……17
Company Vision and Mission…………………………………………….18
Company Core Values…………………………………………….……...19
Product Services Description…………………………………………….20
Logo and its meaning…………………………………………….……....21
Company Partner…………………………………………….……...……22
Location of Company…………………………………………..……...…23
Company Rules and Regulations…………………………………………24
PART 3: MEMORANDUM OF AGREEMENT (MOA) .……...…… .……25

PART 4: ACTIVITY REPORT26

Daily Accomplishment Report……………………………………………27
Weekly Activity Report…………………………………………….……..28
Performance Appraisal Report…………………………………………….40

APPENDICES
A. DAILY TIME RECORD…………………………………………….…41
B. CERTIFICATE OF COMPLETION……………………………………42
C. GALLERY OF PISTURES WITH CAPTIONS…………………………43
D. APPLICATION LETTER…………………………………………….…44
E.UPDATED RESUME/CURRICULUM VITAE…………………...……45

2
Recommendation letter

3
Waiver

4
Clearance Sheet

5
Approval Sheet

6
 ACKNOWLEDGEMENT

My deepest gratitude goes to God who has provided all that was needed to complete this
project and the program for which it was undertaken for. There was never lack or want.
Throughout this entire study, He took care of everything that would have stopped me in my
tracks and strengthened me even through my most difficult times. I highly appreciate and deeply
acknowledge the following who helps me and shared their time and exerting efforts in making
this Work Immersion Portfolio.

I would like to give my special thanks of gratitude to our Trainer’s and staff of KusinaCagayana.
Sir Arnel Rubio, Ma’am RodaMamaril, Sir LouiePlacenteArca, and Sir Mike Brillantes for
guiding us, for giving advices, for encouraging us to be patience in order for us to pass and, for
their patient in teaching us and most specially for sharing their knowledge to us.

As well as my friends who helped me to accomplish this portfolio.

I would like to thank my Family also who support me.
And most especially to our teacher Ms. EdelynGayagoy, who gave us the opportunity to come up
with this portfolio.

First of all, I am thankful and grateful to all who helped me to finish this portfolio.
I want to thank GOD for who is always in my side and for his guidance and to look after me and
for giving us the wisdom knowledge and understanding.

I am really thankful to all of them.

I make this portfolio not just to pass but to increase my knowledge.

7
 Dedication

I dedicate this portfolio to God Almighty my creator, God who always guide us, my
strong pillar, my source of inspiration, wisdom, knowledge and understanding. He has been the
source of my strength. I also dedicate this work to my parents who has encouraged me all the
way and whose encouragement has made sure that I give it all it takes to finish that which I have
started. My love for you all can never be quantified. God bless you.

I also dedicate this portfolio to my teachers who gives us advises and who always
encourage us to finish our studies to have a better future.

To my friends and fellow students who is there all throughout my journey in making this
portfolio. And most specially to my family who always support me in the I love to do and in
supporting me in my studies .

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 Company Core Values

COMMON
Develop and Update Industry Knowledge
Observe Workplace Hygiene Procedures
Perform Computer Operations
Perform Workplace and Safety Practices
Provide Effective Customer Service

CORE
BASIC Prepare The Dining Room / Restaurant
Participate in workplace Area for Service
communication Welcome Guest and Take Food and
Work in team in environment Beverage Orders
Practice career professionalism Promote Food and Beverage Products
Practice occupational health and safety Provide Food and Beverage Services To
procedures Receive and Handle Guest Concerns

9
 Introduction

K to 12 programs has been implemented in the Philippines a few years ago. Another two
(2) years was added in High School. Under the K to 12 curriculums the students need to undergo
Work Immersion and they will be given a specific time to finish in their establishments. Students
will be deployed by their immersion teachers. Their work requirements are related to their
specialization. Work immersion helps the students to become familiar to their future work place
and for them to develop the work ethics. Students who undergo work immersion will be given a
chance to experience a real job. Work immersion is like the German Dual Education System
wherein students will study while working outside the campus. Students are required to finish the
given time to “Work Immersion refers to the part of the Senior High School (SHS) Curriculum
consisting of 80 hours of hands-on experience or work simulation which the Grades 11 and 12
students will undergo to expose them to the actual workplace setting and to enrich the
competencies provided by the school under the supervision of the School Head and the
designated personnel of the Partner.”

Immersion is done outside the school campus in a “Workplace Immersion Venue,” defined as
“the place where work immersion of students is done. Examples of work immersion venues
include offices, factories, shops and project sites.”
“Work Immersion refers to the part of the Senior High School (SHS) Curriculum consisting of
80 hours of hands-on experience or work simulation which the Grades 11 and 12 students will
undergo to expose them to the actual workplace setting and to enrich the competencies provided
by the school under the supervision of the School Head and the designated personnel of the
Partner.”

10
Immersion is done outside the school campus in a “Workplace Immersion Venue,” defined as
“the place where work immersion of students is done. Examples of work immersion venues
include offices, factories, shops and project sites.” the Curriculum Guides posted on the DepEd
website, the word “immersion” occurs in the Specialized Subjects of the tracks (Academic,
Technical-Vocational-Livelihood or TVL, Sports, and Arts and Design).

Immersion is only one of four options under “Work Immersion / Research / Career Advocacy /
Culminating Activity.” (Let us call that subject WRCC for convenience.) In the Academic Track,
WRCC is the ninth required specialized subject in the Accountancy, Business and Management
(ABM), Humanities and Social Sciences (HUMSS), and Science, Technology, Engineering, and
Mathematics (STEM) strands. WRCC is not listed in the General Academic Strand (GAS), but
since two Electives may be taken from the other strands, it may be required also by particular
schools.

WRCC is a required specialized subject in the Sports Track. In this particular track, the phrase
“Apprenticeship (off-campus)” is added as an example of a WRCC. The use of this phrase is
unfortunate, because the word “apprenticeship” has a legal meaning in RA 1826 (National
Apprenticeship Act of 1957). Legally, an apprentice is “a worker of at least 16 years of age who
is covered by a written apprenticeship agreement with an employer, an association of employers,
an organization of workers, or an apprenticeship committee registered with the Apprenticeship
Division, which contract provides for not less than two thousand hours of reasonably continuous
employment for such worker and for his participation in an approved schedule of work
experience through employment and supplemented by related classroom instruction. No person
shall work or be engaged as apprentice unless he is at least sixteen years of age, has completed
the high school course or such course or courses as the Secretary of Labor may prescribe.”

There are two things that show that the word “apprentice” cannot be used within the Sports track.
First, the apprentice must already have finished high school, and second, the apprentice must
render at least 2,000 hours. Immersion as a subject covers only 80 hours, or if the student spends
all day Monday to Friday, only two weeks out of the school year.

WRCC is a required specialized subject in the Arts and Design Track. In this track, there is
another required specialized subject called “Apprenticeship and Exploration of Different Arts
Fields.” Here, the word “apprenticeship” does not fall under RA 1826, because the word has an
established meaning in the field of arts. In the US, for example, a “Fine Arts Apprentice Program
provides specialized experiences beyond the regular art, music and drama curriculum for
selected high school students (rising 10th, 11th, or 12th graders). Opportunities for students may
include ensemble works, master classes, attendance at professional rehearsals and performances,
museum courses, small group instruction, seminars, exhibit and performance opportunities.” In
the UK, there are apprenticeships for new media, such as “animation assistant, archive assistant,
broadcast assistant, junior designer, production runner, digital assistant.” The use of the word
“apprentice” in the Arts and Design track may lead to legal confusion, but there is no choice. The
word has a longer history in the arts than it does in our laws.

11
The House of Representatives has approved a bill amending both RA 1826 and the Labor Code,
but the equivalent Senate Bill has not yet been passed. In House Bill 5303, the word
“apprenticeship” refers to “a training within an enterprise involving a contract between an
apprentice and an enterprise on an approved apprentice able occupation.” This House Bill
specifies that it is the Technical Education and Skills Development Authority (TESDA) that will
supervise apprentices, as it does today, not DepEd.

As one of the options for WRCC, immersion is limited to at most 80 hours, because it is
merely one subject. It may not even be chosen by the student or the school to comply with the
requirement. DepEd Order No. 40 covers the procedures for a school that has decided to use
immersion as their WRCC.The other meaning of the word “immersion” in K to 12 refers to a
mode of delivery of Tech-Vocational subjects.Here, immersion is not limited to 80 hours. In fact,
the TVL curriculum posted on the DepEd website specifies that immersion should take at least
640 hours.

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 OBJECTIVE OF THE WORK IMMERSION

The Kto 12 Basic Education programs’ purpose is to discover, improve and develop the
learners Learning Competencies and to guide the learners to pursue their chosen career. And to
develop a better nation. The work immersion is under the K to 12 curriculums. It gives
opportunities to the learners:

1. To develop a better communication.

2. To adapt a new environment.
3. To improve, develop, and apply their competencies.
4. To prepare them for employment.

Learners are distributed in different establishments, offices and Laboratories as their

work place for their work immersion/actual job. Through company’s partnership, they are
expected to help the learners in their work immersion, to give them the opportunities, to
have or experience perform actual job, for new learning’s. To make the learners

1. Improve their knowledge and skills to be more productive.

2. To develop a good communication and good relationship towards others.
3. To build up work ethics, attitudes, and the value of works.

During the work immersion in Senior High School, the learners develop a good social
interaction, that will help them to build-up and maintain a good relationship towards others, work
immersion gives them a chance to apply what they have learned about their specialization for
their improvement and development of their skill and to increase their knowledge and for the
preparation of employment, for proceeding in the higher education. The objectives written above
was guided by policy to:

1. Create an adaptable work immersion.

2. Give an optional work immersion.
3. Provide / give a safe and comfortable work place.

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 VALUES AND ATTRIBUTE OF STUDENT

IN A WORK IMMERSION

GRADE 12 Senior High School Students have started their work immersion related to
their selected academic track or their selected vocational course. The immersion trains students
and strengthen their skill or expertise for their work in the future. It is part of the K-12 program
which prepares students to work in companies. In the approved latest draft of the Senior High
School (SHS) curriculum, students that choose to take the Technical-Vocational-Livelihood and
the Academic tracks are expected to spend a given time hours outside campus, doing
“Immersion.”

According to the Department of Education, this program is an 80-hour hands-on

encounter which Senior High students must experience to open them to the genuine working
environment setting and improve their abilities learned in school. The Department of Labor and
Employment said work this is an integral part of the K to 12 Program in fully realizing its goal to
produce job-ready graduates equipped with industry-based skills. DOLE strongly affirms that
work immersion contributes to the full realization of the objectives of the K to 12 Program

Our country has had a lot of experience with on-the-job training (OJT) programs on the
collegiate level. Unfortunately, many (if not most) college OJT students are assigned only to
insignificant jobs in a company (answering the phone, making photocopies, making coffee – that
sort of thing). Rarely are OJT students expected to produce the same products that regular
employees produce.

CAREER GUIDANCE AND COUNSELLING

IMMERSION can be used as a facilitative tool for career counseling for students,
especially those in professional courses. By placing them in a real-world work scenario, it gives
them an opportunity to explore the kind of tasks and activities they would like to do.
IMMERSION also matches the candidate’s profile with a list of occupations, which can be used
as a reference point for exploring opportunities.

CAREER DEVELOPMENT AND INTERNAL MOBILITY

IMMERSION highlights individuals’ self-awareness and provides a deeper

understanding of their interests and strengths in a work environment. It guides an individual's
career choices by matching their interests and personality with various job profiles. From an
internal mobility perspective, IMMERSION can facilitate people’s development within a
company and encourage those who are looking for growth and change

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PART 2: THE WORKPLACE

COMPANY PROFILE

COMPANY HISTORY

History of Kusina Cagayana

“Getting to know us, our products and our services including our Vision and Mission
makes a part of our aspiration and the core values of our organization.”

We are what we are…

KUSINA CAGAYANAis a One-stop Center of Cuisine excellence, best Showcase of the

Valleys Crafts and Venue for HRM skills development in the Cagayan Valley region.

Its vision is to be the industry leader in Cuisine excellence, the Showcase of indigenous
Crafts and provider of quality skills in the Hospitality industry all harmonized to encourage the
realization of the entrepreneurial abilities to live a better quality of life.

In pursuit of our objectives it is our mission to provide the best of what we offer I terms of
products and services and influence the conditions that will make our capabilities and expertise
transformed the people we touched-base with in order to make them more productive and highly
competitive’

What we have to be in order to be the best of what we are…

We take honest price in the capabilities of our human resources. Our cuisine excellence is a
quality hallmark under the responsibility of Chef Mel Taylo, one of the only 2 Filipinos ever
appointed as Executive Chef of a five-star deluxe hotel in Metro Manila.

Overlooking the Maharlika Highway is a Bar Grill that can accomodate120 persons with music
to match the fantastic concoctions of Rolly de la Cruz, an international Awardee as the best
bartender in the Philippines.

Our 50-seat capacity restaurant provides an ambiance of fine dining with regional, international
and Asian food specialties

15
Our Banquet facilities and Services are capable of accommodating 120 persons and two
functions room with 120-seat capacities are available for seminars and conferences.

What we are, we try to share to those who dare to be the best…

To be better is to continue to be the best lout HRM skills development program is

founded on the belief that we cannot develop quality skills in people unless we continue to excel
ourselves. That is why our trainers, men and women with dedicated zeal and proven experiences
have committed to train promising young men and women to learn new skills to be globally
competitive in a knowledge-based economy.

A strategic partnership with TESDA, DTI, DA, and DOST will provide synergies of
skills and product development, technology improvements through the completion of the
expertise of each agency of each government with respect to their areas of competence.

The skills training division will be headed by Ms. Amelita S. Roldan, once the head of
Hotel Nikko’s International Training Center and acclaimed as one of the most successful and
dedicated guru on Human Resource Development.

Our Craft and Product Development component addresses the need for providing an al-
year-round viable that would showcase the talents and skill of home-grown artist and producers
in search of markets, both here and abroad. Sample products are on exhibit and are also available
for sale at the center.

The crafts division is headed by Ms. Suzette Peres Pido, once the Area / Project Manager
of Ayala Foundation, who will conceptualize and act as catalyst in livelihood program
development.

Her successful performance is known over the whole NGO world as a national leader for
sustainable community development. Her concern and sensitivity to the plight of Cagayanos
motivates her to be involved in livelihood development.

What the leader is, mirrors the quality and capability of the organization to strive for
excellence…

Mrs. Teresita de Leon Valiente, better known as the prime mover of the Hotel and
Restaurant Association of CAGAYAN Valley (HRACV), and with vision to serve and to lead
and with dedicated purpose to share and to care, heads the manage-ment team of Kusina
Cagayana. She brings to the organization the wealth of her experience as a well-loved
restaurateur. Her vision and talent combine to make Kusina’s dream a reality…the reality, which
knows no other term but success.What matters most is not what we are nor what we can do but
how we can by our synergies produce products and services of economic value to our
stakeholders…

Through the synergies created by our four sections of our organizational structure orchestrated
by its energetic leader, Kusina Cagayana shall become not only a favorite hangout of local

16
residents but more importantly, a one-stop shop for local and foreign tourist who will be treated
to the region’s in food and beverage, hospitality and souvenir crafts.

Finally, only a satisfied customer of Kusina Cagayana will serve as the ultimate measure of our
success…

The imperatives of our survival and success in highly competitive world is greatly depended on
our continued efforts to strive to do better tomorrow that today and that our products and services
continue to excite are customers.

If you go for good food, personalized and efficient service, in an ambiance that is truly relaxing
and comfortable, then Kusina Cagayana is an ideal place to go.

It is KusinaCagayana, in Pengue Highway (near Tuguegarao City Airport, right at the heart of
Tuguegarao City that you can find).

………. Wholesome Dining

………. Well-selected regional and International specialties

………. A showcase on the Region’s best products

………Banquet packages at economical rates, inclusive of truly nutritious meals and mentis.

We also cater to outside functions and deliver the BEST-WORRY – Free Party preparations as
in:

 Baptismal Policies
 Kiddy Parties
 Promenades
 Birthdays
 Debuts
 Weddings.
 Cocktails
 Seminars/Conferences
 Corporate functions
 Graduation Parties
 Round Table Discussions
 Scientific Meetings

KUSINA CAGAYANA can also boast of its competent manpower that attends to every single
detail of their clients’ requirements. Well-trained staff to efficiently deliver the services expected
of each function.

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COMPANY MISSION AND VISION

VISSION MISSION
To serve as center for quality To institute “state of the art”
education in hospitality hospitality services focusing
services, envisioning the on the Food and beverage
production of competent, services and bartending
responsible and committed services that readily respond
manpower, capable of to the needs of clients and
competing in the local and stake holders.
global market.

OBJECTIVES
Too promote mutual cooperation
and understanding of the best
practices on hospitality services.
To enhance the efficiency and
effectiveness of the trainees in
rendering hospitality services to the
public.
To maximize the capabilities of the
trainees in promoting the
hospitality services development of
the province.

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COMPANY CORE VALUES

COMMON
Develop and Update Industry Knowledge
Observe Workplace Hygiene Procedures
Perform Computer Operations
Perform Workplace and Safety Practices
Provide Effective Customer Service

CORE
BASIC Prepare The Dining Room / Restaurant
Area for Service
Participate in workplace
communication Welcome Guest and Take Food and
Beverage Orders
Work in team in environment
Promote Food and Beverage Products
Practice career professionalism
Provide Food and Beverage Services
Practice occupational health and To
safety procedures
Receive and Handle Guest Concerns

19
 PRODUCT SERVICES
DESCRIPTION

Through the synergies created by our four sections of our organizational structure
orchestrated by its energetic leader, KusinaCagayana shall become not only a favorite hangout of
local residents but more importantly, a one-stop shop for local and foreign tourist who will be
treated to the region’s in food and beverage, hospitality and souvenir crafts.Finally, only a
satisfied customer of KusinaCagayana will serve as the ultimate measure of our success…

The imperatives of our survival and success in highly competitive world is greatly depended on
our continued efforts to strive to do better tomorrow that today and that our products and services
continue to excite are customers..If you go for good food, personalized and efficient service, in
an ambiance that is truly relaxing and comfortable, then KusinaCagayana is an ideal place to
go.It is KusinaCagayana, in Pengue Highway (near Tuguegarao City Airport, right at the heart of
Tuguegarao City that you can find).

……. Wholesome Dining…. Well-selected regional and International specialties…. A showcase

on the Region’s best produc……Banquet packages at economical rates, inclusive of truly
nutritious meals and mentis.We also cater to outside functions and deliver the BEST-WORRY –
Free Party preparations as in.We also cater to outside functions and deliver the BEST-WORRY –
Free Party preparations as in:

 Baptismal Policies
 Kiddy Parties
 Promenades
 Birthdays
 Debuts
 Weddings.
 Cocktails
 Seminars/Conferences
 Corporate functions
 Graduation Parties
 Round Table Discussions
 Scientific Meeting

20
COMPANY PARTNER

(TESDA)Technical Education and Skill Development Authority

Technical Education and Skills Development Authority

(TESDA), a government agency tasked with developing and
overseeing the country’s vocational and technical education
programs and policies. TESDA provides direct training programs
which are divided into four distinct training modalities: School-
Based Programs, Center-Based Programs, Community-Based
Programs, and Enterprise-Based Program

(DTI) Department of Trading Industry

The Department of Trade and industry is the executive

department of the Philippine Government tasked as the main economic
catalyst that enables innovative, competitive, job generating, inclusive
business, and empowers consumers. It acts as catalyst for intensified
private sector activity in order to accelerate and sustain economic
growth through comprehensive industrial growth strategy, progressive
and socially responsible trade liberalization.

(DOST) Department of Sconce and Technology

Formulate and adopt a comprehensive National Science and
Technology Plan, and monitor and coordinate its funding and
implementation; ... Promote, assist and, where appropriate, undertake
the transfer of the results of scientific and technological research and
development to their end-users; 6.Apr 26, 2014

(DA) Department of Agriculture

The Department of Agriculture is a government agency
responsible for the promotion of agricultural development by
providing framework, public investments, and support services
needed for domestic and export-oriented business enterprises.

21
 LOGO AND ITS MEANING

The logo of the KUSINA CAGAYANA shows establishment’s acronym representing the
name of the restaurant.Is a One-stop Center of Cuisine excellence, best Showcase of the Valleys
Crafts and Venue for HRM skills development in the Cagayan Valley region.

Its vision is to be the industry leader in Cuisine excellence, the Showcase of indigenous
Crafts and provider of quality skills in the Hospitality industry all harmonized to encourage the
realization of the entrepreneurial abilities to live a better quality of life.

22
 LOCATION OF THE COMPANY

KusinaCagayanais located in #142 MaharlikahighwayPengue Highway (near

Tuguegarao City Airport, right at the heart of Tuguegarao City.

23
 COMPANY RULES AND REGULATION

“DO UNTO OTHERS AS YOU EXPECT THEM TO DO UNTO YOU.”

 If you open it, CLOSE it.

 If you turn it on, turn it OFF.

 If you unlock it, LOCK it.

 If you break it, REPAIR it

 I f you can’t fix it, get SOMEONE who can.

 If you borrow it, RETURN it

 If you use it, TAKE CARE of it.

 If you make a mess, CLEAN it up.

 If you move it, put it BACK

.
 If you want to use something get PERMISSION.

 If you don’t know how to operate it, LEAVE it alone

 If it does not concern you, DON’T butt it.

If you have no luck trying to operate something and you have tried everything
else, try reading direction that came with.

24
PART 3:
MEMORANDUM OF AGREEMENT (MOA)

25
 PART 4: ACTIVITY REPORT

TRAININ
G PLAN
OUTLINE

PLACE OF TRAINING: KUSINA CAGAYANA

PROPOSED DURATION OF TRAINING: October 9, 2017 – December 19, 2017
DAYS & TIME: Wednesday- Saturdays from 8am to 5pm
NO. OF HOURS TO FINISH: 420 Hours
FIELD OF TRAINING: Cagayan Proficiency Training Center (CPTC)
Overall Program Objective

Work immersion will help develop among the learner’s life and career skills, and will
prepare them to make decisions on postsecondary education or employment. Through
partnership building, DepEd hopes that the Partner Institutions will provide learners with work
immersion opportunities, workplace or hands-on experience, and additional learning resources. It
aims to make the learners:

1. Appreciate the importance and application of the principles and theories learned in
school;
2. Enhance their technical knowledge and skills;
3. Enrich their skills in communications and human relations; and
4. Develop good work habits, attitudes, appreciation and respect for work.

Why immersion is necessary

Work Immersion is one of the course requirements for graduation. A Senior High School
student has to undergo work immersion in a business organization/establishment whose work
requirements are related to the specialization. Through this work immersion, the students are

26
exposed to and become familiarized with work-related environment related to their field of
specialization.“Work immersion is a key feature in the senior high school curriculum. It can be
conducted in different ways depending on the purposes and needs of the learners,” Education
Secretary Leonor Briones said.The guidelines said work immersion – which can range from 80
to 320 hours – will enable students to become familiar with the workplace, experience workplace
simulation and apply their competencies in areas of specialization.

What specific skills and knowledge the trainee will acquire during the work
immersion and how will they be taught

The specific skills and knowledge the trainee will acquire during the work immersion are
one of the goals of the K to 12 Basic Education Program which is to develop in learners the
competencies, work ethic, and values relevant to pursuing further education and/or joining the
world of work. To achieve greater congruence between basic education and the nation’s
development targets, Work Immersion, a required subject, has been incorporated into the
curriculum. This subject will provide learners with opportunities:

1. To become familiar with the work place;

2. For employment simulation; and
3. To apply their competencies in areas of specialization/applied subjects in authentic
work environments.

To achieve the above objectives, Work Immersion is thus a requirement for graduation
from secondary education. Learners are immersed in actual work environments such as
workshops offices and laboratories in which their prior training is relevant.

Work immersion will help develop among the learner’s life and career skills, and will
prepare them to make decisions on postsecondary education or employment. Through
partnership building, DepEd hopes that the Partner Institutions will provide learners with work
immersion opportunities, workplace or hands-on experience, and additional learning
resources.and how will they be taught

The areas in which the trainee will receive instruction in conjunction with the
specific task and responsibility to be assigned to the trainee in each department.

The areas in which the trainee will receive instruction in conjunction with the specific task and
responsibility to be assigned to the trainee, comes from the on-site supervisors
namely,LouiePlacenteArca,ArnelRubio,RodaMamaril, andMike Brillantes. We are assigned to
Entertain and received guest concerns

27
 Method of Evaluation and Certification

PURPOSE:

Your evaluation is requested to guide the work immersion coordinator in determining a fair
grade to be given to the student-trainee assigned in your company. It is also intended to make the
student-trainee aware of his/her strengths and areas of improvement.

TIMETABLE:

To enable us to monitor the progress of the student-trainee, it is requested that an evaluation

be done after the 420 hours of training and after the completion of his/her assignment in your
company.

PROCEDURE:

1. It is suggested that the student-trainee’s immediate superior evaluates his/her performance.

2. The evaluator should accomplish the evaluation form then rate the student as objectively
as possible.
3. After filling in the form, the evaluator should discuss the results of his/her evaluation with
the student-trainee.
4. The accomplishment evaluation form should then be awarded to the immersion
coordinator.

28
DAILY
ACCOMPLISH
MENT
REPORT

DAY 1

Today, I was assigned to do the different napkin folding. Present a 10 napkin. We were
guided by Sir Mike Brillantes.one of the trainer. in the CPTC.

DAY 2

Today we were tasked by Sir Mike Brilantes, and Arnel Rubio toPerform napkin folding
and Familiarization of silver wares

DAY 3

Today, I perform table skirting with your own design, within a specific time given by our
Trainers its either individual or dyads

DAY 4

Today, we observe the presentation of our co-trainees performing the three services
(American, Russian, French).And familiarizing the wares to be use.

DAY 5

Today, Perform the three table set-up /services(American, Russian, French service) that
we practice yesterday.

DAY 6

Today, we are assigned to Master a written phraseologies about reservation through

phone call and writing down the information’s needed.

DAY 7

Today, I Practice room service, step by step and preparing the things needed.

DAY 8

29
 Today, we have are pr- assessment about the room service that we practice yesterday, we
are assessed by Sir

DAY 9

Today, I Practice on how to do the napkin folds. We are tested by sir Mike in napkin
folding.
DAY 10

Today, Iwe continue the different napkin folding.In order for us to master and perform it
properly.
DAY 11

Today, Iwe observe the presentation of our co-trainees performing the three services

(American, Russian, French).

DAY 12

Today, Iperform the three table set-up /services (American, Russian, French service)
Base on what we practice yesterday.

DAY 13

Today, I mastering phraseologies about reservation through phone call and making
reservation.

DAY 14

Today, I we have our pre-assessment with Sir Louie as our assessor.

DAY 15

Today, we continue pre- assessment-observing and presenting the different services

DAY 16

Today, we practice room service, step by step, and preparing the things needed in room
service.(Order slip, Control sheet, and bushing out)

DAY 17

Today, we practicepreparing dining area in the restaurant for service and welcoming the
guest and promoting products.

DAY 18

Today, we are asking to do table skirting and clean the training center before we leave.

DAY 19

30
 Today, we are on duty as a waiter in the birthday celebration of restaurants owner. We
assist guest, andserve guest and even bushing out the dishes.

DAY 20

Today, we practice room service, step by step, and preparing the things needed in room
service.(Order slip, Control sheet, and bushing out).

DAY 21

Today, Today, I perform the given phraseologies that we master yesterday so we can
apply it during our immersion (Order slip, Control sheet, and bushing out).In preparation for our
pre assessment tomorrow.

DAY 22

Today, I Practice room service, step by step and preparing the things needed

(Order slip, Control sheet, and bushing out).In preparation for our pre assessment tomorrow

DAY 23

Today, we observe the presentation of our co-trainees from different places performing
the three services.

DAY 24

Today, we prepare dining area in the restaurant for service and welcoming the guest

and promoting products.

DAY 25

Today,we prepare dining area in the restaurant for service and welcoming the guest

and promoting products again.

31
 MONTH OF OCTOBER
No. Of On Site
Day Date Daily Work Activities Working Supervisor
Hours Signature

 We are oriented
by mam
October RodaMamaril, 8
Monday 16,2017 she explain and RodaMamaril
give a brief
introduction to
our task.
 Continue the
napkin folding Mike Brilantes
Saturday October  Familiarizing 8 Arnel Rubio
21,2017 silverwares
 Tested by sir
Mike
 Setting up the
Wednesday October table(American Arnel Rubio
25,2017 Set up) 8

Thursday  We practice on
26,2017 how to serve a
guest and the 8 LouiePlacenteArca
phraseologies

Friday  Setting up the

table until the
October giving of bill 8 LouiePlacenteArca
27,2017  Napkin foldings
test

 We do the LouiePlacenteArca
Saturday October different napkin 8
28,2017 folding.

32
 MONTH OF NOVEMBER

No. Of On Site
Day Date Daily Work Activities Working Supervisor
Hours Signature

-We do the different napkin Mike Brillantes

November folding. 8
Thursday 2, 2017 -Present a 10 napkin fielding

-Perform napkin folding Mike Brilantes

Friday November -Familiarization of silver wares 8 Arnel Rubio
3, 2017 -Skirting

November -Performing skirting with your Arnel Rubio

Saturday 4, 2017 own design 8
(individual/dyads)

-We observe the presentation of

November our co-trainees performing the 8 LouiePlacenteArca
Wednesday 8, 2017 three services
(American, Russian, French)

November -Perform the three table set-up

Thursday 9, 2017 /services 8 LouiePlacenteArca
(American, Russian, French
service)

November -Mastering phraseologies about

Friday 10, 2017 reservation through phone call 8 LouiePlacenteArca

November -performing the given 8 LouiePlacenteArca

Saturday 11, 2017 phraseologies

33
Wednesday November -We have our pre-assessment 8
15, 2017 LouiePlacenteArca

-Continue pre- assessment

November -observing and presenting the 8 LouiePlacenteArca
Thursday 16, 2017 different services

November -Practice room service, step by

Thursday 17, 2017 step. LouiePlacenteArca
-preparing the things needed 8
(Order slip, Control sheet, and
bushing out)

Saturday November -Prepare dining area in the

18 , 2017 restaurant for service 8 LouiePlacenteArca
-welcoming the guest
and promoting products.

November
Wednesday 22, 2017 - we do table skirting and clean 8 LouiePlacenteArca
the training center

LouiePlacenteArca
November -we do table skirting and clean the 8 Arnel Rubio
23, 2017 training center Mike Brillantes
Thursday

Friday -we are on duty as a waiter in the

November birthday celebration of restaurants LouiePlacenteArca
24, 2017 owner. 4 Arnel Rubio
-assist guest Mike Brillantes
-serve guest
-bush out

Saturday November -assessment day 4 RodaMamaril

25, 2017 -we are assess for the NC2

34
 - practice in preparing the dining
Wednesday November area in the restaurant and 8
29, 2017 entertaining the guest and Mike Brillantes
providing their needs
.

- practice in preparing the dining 8 Mike Brillantes

November area in the restaurant
Thursday 30, 2017

Month of December

Day Date Daily Work Activities No. of On Site superior

Working signature
Hours

-We do the different

Wednesday December 6,2017 napkin folding. 8 LouiePlacenteArca
-Present a 10 napkin
fielding

LouiePlacenteArca
-Perform napkin 8 Arnel Rubio
Thursday December 7,2017 folding Mike Brillantes
-Skirting

-Performing skirting
Friday December 8,2017 with your own design LouiePlacenteArca
(individual/dyads) 8 Arnel Rubio
Mike Brillantes

-We observe the

presentation of our co-
Saturday December9,2017 trainees performing the 8 RodaMamaril
three services

35
 (American, Russian,
French)

We observe the
presentation of our co-
Wednesday December132017 trainees performing the 8 Mike Brillantes
three services

-Prepare dining area in

the restaurant for
service
-welcoming the guest
Thursday December14,2017 and promoting 8 Mike Brillantes
products.

-Prepare dining area in

the restaurant for
service
Friday December15,2017 -welcoming the guest 8 LouiePlacenteArca
and promoting
products

36
STUDENT TRAINEE: MELODITA BALUBAL NARAG
COMPANY: KUSINA CAGAYANA

SPECIFIC
WEEK NO. DATE ACTIVITY/ASSIGNED LEARNINGS
TASK

We are oriented by Mam I learned what is the

RodaMamaril, she explain and different task that we can
1 October 16, 2017
give a brief introduction to our do inside the
task. establishments.

 Continue the napkin

folding I learned the different
2 October 21, 2017  Familiarizing napkin folding and their
silverwares proper usage in the dining.
Tested by sir Mike

- Practice room service, step by

step. .
-preparing the things needed I learned proper receiving
(Order slip, Control sheet, and of documents for different
OCTOBER 18- 22,
3 bushing out) offices. And also, proper
2017
-Prepare dining area in the encoding of dates and
restaurant for service reference numbers to
-welcoming the guest documents
and promoting products
.Setting up the table(American
Set up)
We practice on how to serve a
guest and the phraseologies
I learned the different set
Setting up the table until the
4 up or services, and giving
giving of bill
October 25-28, 2017 of bills, and applying what
Napkin folding test
I have learn about napkin
We do the different napkin
foldings.
folding.

37
 We do the different napkin
folding.
-Present a 10 napkin fielding
-Perform napkin folding I learnedI learned the
November 2-4, 2017 -Familiarization of silver wares different napkin folding
5
-Skirting and their proper usage in
-Performing skirting with your the dining.
own design
(individual/dyads)

We observe the presentation of

our co-trainees performing the
three services
-Perform the three table set-up I learnedI learned the
November 8-10, 2017 /services different set up or services,
6
(American, Russian, French and the proper wares to
service) use.
-Mastering phraseologies about
reservation through phone call

-performing the given

phraseologies
I learned the proper on how
-We have our pre-assessment
November11-18, 2017 to receive calls and how to
7 Continue pre- assessment
make a phone call
-observing and presenting the
reservation.
different services

- we do table skirting and clean

the training center
we do table skirting and clean
the training centerwe are on
duty as a waiter in the birthday
. I learned the easier to
8 November22-25, 2017 celebration of restaurants
make a diamond design in
owner.
table skirting.
-assist guest
-serve guest
-bush outassessment day
-we are assess for the NC2

38
 -Lifting the office materials I learned that there are
from GSD. various ways on how to
-Photocopied documents deal with the telephone
-Receiving of documents to callers. And one of this
9 25- 29, 2017 BLTI, Records Div., Personnel greets them first and states
Div., OSEC your department’s name
-Listing the date received and and asks the caller the
reference number of each name, address, and state
documents his/her intention.

- practice in preparing the

dining area in the restaurant and
November29-30, 2017 entertaining the guest and
10
providing their needs
.- practice in preparing the
dining area in the restaurant

We observe the presentation of

our co-trainees performing the
three services
-Prepare dining area in the
I have learned the proper
restaurant for service
way on how to prepare the
12 -welcoming the guest
6-9, 2017 dining area are promoting
and promoting products.
products.
-Prepare dining area in the
restaurant for service
-welcoming the guest
and promoting products

39
Performance Appraisal Report

40
 APPENDICES

DAILY TIME RECORD

41
CERTIFICATE OF COMPLETION

42
GALLERY OF PICTURES WITH CAPTIONS
DINING AREA

43
44
 APPLICATION LETTER
#50 Provincial Road,
Linao North, Tuguegarao City,
January 5, 2018

Mrs.Teresita D. Valliente
Owner
Kusina Cagayana
PengueRuyu, Tuguegarao City

Dear Mrs.: Teresita D. Valliente

A pleasant day!

I am writing this to express my interest to undergo On The Job Training in your respected and
trusted restaurant. I am Melodita B. Narag a senior high school student a Home Economics
student of Linao National High School.

We are required to have an Immersion according to our curriculum. For us to develop and
improve our skills through actual field work in different department.

Thank you for your time and consideration. I am looking forward to speak with you about this
request.

Sincerely yours,

MELODITA B. NARAG
Applicant

45
 RESUME

#50 Provincial Road

Linao North, Tuguegarao City
Mobile #:09751798943
Email Address:[email protected]

OBJECTIVE
To work in an environment that will challenge me further, while allowing me to
contribute
to the continued growth, success of the organization. To acquire a challenging position in an
environment where I can utilize my skill and education.To develop and maintain good
relationship and determination towards goals for the improvement of my skills. To get hold of a
position that suits my qualifications which enables me to use my knowledge, strong
communication skill and ability to work with others.

 Good communication skill.

 Napkin folding and Table skirting.
 Different services

Personal Background:
Birth Date: December 17,1999
Birth Place: San Isidro, Iguig, Cagayan
Age: 18
Gender : Female
Civil Status: Single
Religion: Roman Catholic
Height: 5’3
Weight: 50
Citizenship: Filipino
Language: English, Filipino, Itawes

EDUCATIONAL BACKGROUND

Secondary Level
 Senior High School Linao National High School
Linao North, Tuguegarao City, Cagayan
TVL- Home Economics
(2016 – Present)

 Junior High School CaridadBarizo Trinidad

National High School
Sta. Rosa, Iguig, Cagayan
Completer
(2012-2016)

Elementary Level
Linao Elementary School
Linao Norte, Tuguegarao City, Cagayan
(2007-2012)

SEMINAR AND TRAINING ATTENDEND

 Immersion
Kusina Cagayana Restaurant
PengueRuyu, Tuguegarao City, Cagayan

46
  Training for Work Scholarship Program
Technical Education and Skills Development Authority (TESDA) Region 02
Cagayan Proficiency Training Center
PengueRuyu, Tuguegarao City, Cagayan

QUALIFICATION

 FOOD AND BEVERAGE SERVICES

National Certificate II
NOVEMBER 26, 2017
 Good communication skill.

MELODITA B. NARAG
Applicant Signature

47