CHAPTER 1
THE WORK IMMERSION
Introduction
Work immersion is one of the course requirements for graduation. It is a
key feature of the Senior High School curriculum and refers to the part that consists of
80 hours of hands-on experience or work simulation which grade 12 students will
undergo to expose them to the actual work setting and to enrich the competencies
provided by the school.
A senior high school student has to undergo work immersion in an
industry that directly relates to the student’s postsecondary goal. Through work
immersion, the students are exposed to and become familiar with work-related
environment, related to their field of specialization to enhance their competence.
Objectives of the Work Immersion
Work immersion is important. It has different purposes depending on to
the needs of the learners. Work immersion is a program for senior high school
students which involves hands on experience or work simulation relevant to their
track.
Some objectives of work immersion are the following:
1. Improve students’ communication skills and human relationship.
2. Enhances knowledge and skills.
3. Develops good work ethics, attitude, and respect.
4. Improves competencies to their field of specialization
5. For the students to evaluate themselves if their strand is in lined with their
chosen career.
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Chapter II
THE WORK IMMERSION VENUE
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Profile
The Gazebo, a garden restaurant was being recognized way back 2003, up to
date, the operation of the restaurant was 23 years. The owners of the restaurant are the
couple from the family Tocyap and Habawel. This restaurant was located at Dullagan
Street, Poblacion West, Lagawe Ifugao. The inside of this restaurant was designed to
look like a garden with a dining. As customers’ dine, they can also feed their eyes
with the beautiful sceneries like the fresh green flowering plants around the vicinity of
the restaurant.
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This couple first started a cafeteria and then made it into a garden restaurant
popularly known as The Gazebo. In addition to the history, they were also able to
open an extension called Gotohan sa Garahe that was being managed by their
children, Mr. Francis Nathan and Ms. Nicole Tocyap. Nevertheless, this extension did
not last, so they focus on to The Gazebo.
Since then, The Gazebo Garden Restaurant is still a popular restaurant that
serves good quality dishes. This restaurant is now managed by Mr. Francis Nathan
Tocyap, the second eldest child of the couple. Mrs. Rowena Tocyap now manage the
extension she calls ‘Mga Luto ni Lola Itang’. It is also located at Dullagan, Lagawe,
Ifugao just beside The Gazebo restaurant.
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Organizational Chart
Mrs. Rowena Tocyap
Owner
Mr. Cleto Tocyap
Supervisor
Mr. Francis Nathan
Tocyap
Manager
Ms. Nicole Tocyap Mr. KeenanTocyap Mr. Keanu Tocyap
Assistant
Assistant Manager Assistant Manager
Manager
[Link] Norrine
Ms. Annie Bunhi
Nahigan
Kitchen Staff Dining Staff
Business Flow Chart
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Arrival of customers
1ST
Giving of menu and water service
2ND
Listing of orders
3RD
Handing over to the kitchen
4TH
Serving of orders
5TH
Bill out
6TH
Dish out
7TH
Do’s and Don’ts in the Workplace
DO’S DON’TS
Maintain cleanliness Disrespectful
Observe good proper hygiene Lazy
Be on time Focus on your phone
Humble yourself Disobedient
Stay honest Irresponsible
Establishment’s Rules and Regulations
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1. Be on time.
2. Prioritize the customer before anything.
3. Maintain good hygiene.
4. Have good attitude at all times.
5. Be attentive.
6. Entertain customers.
7. Always repeat customer’s order.
8. Wait for the customer to leave before dish out.
9. Maintain cleanliness.
Chapter III
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DAILY WORK IMMERSION ACTIVITIES
Day 1: Making of Sugar Syrup and Practicing Food Service
Narration of Activity:
For the first day of work immersion, we have been told to always wear
aprons, tie our hairs, and prepare ourselves for the different tasks. During this first day
of work immersion, I have learned how to make sugar syrup and food servicing. In
making sugar syrup, what we just need are white sugar and water. Boiling 4 cups of
water with 1 kg. white sugar in it, boil until sugar is dissolved and water is
transparent. Set aside to cool down and refrigerate.
For the food servicing, when customers arrive, giving of menu and water
should be the first to be done. Repeating of orders before delivering to the kitchen is
also necessary to avoid mistakes. Dish outs are only done when the customers are
done and have left their tables.
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Learning Insight:
As I make the sugar syrup, realization comes to my mind that a task can be
easily done if you put love on what you do. It is not how hard the work is but how you
manage to make the work done. Having confidence to face customers is a hard task
but believing in yourself proves braveness.
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Day 2: Making of Cucumber Lemonade and Cleaning
Narration of Activity:
This second day of immersion, ate Norrine, the dining staff taught me on how
to make cucumber lemonade. To be able to make 1 serve of a cucumber lemonade, we
need ¼ part of a half peeled cucumber, a tablespoon of cucumber powder and cracked
ice. Put it in a blender, blend and then serve. During hours with no customers,
cleaning the dining area is necessary for a pleasant environment and comfortability of
customers.
Learning Insight:
The first time I made a lemonade after from what I have observed from
the staff, I remember that I was too hesitant to ask for guidance. My hands were
shaking while measuring a table spoon of the cucumber powder because the manager,
Mr. Nathan Tocyap, observing me. But then, despite of the nervousness I still
managed to make a lemonade that tasted just right. With that, I realized that it is not
bad to ask for guidance if you are still not confident of what you are doing. We all
start as a noob.
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Day 3: Making of Strawberry Shake
Narration of Activity:
The third day of work immersion was to make a strawberry shake. To make
this, we need to microwave the strawberries from the fridge for 30 seconds to defrost.
Prepare the sugar syrup, evaporated milk, crashed ice, tools and equipment to use.
Measure a half cup of the evaporated milk and a 3/8 cup of the sugar syrup and put it
in the blender. Put now the strawberries from the microwave and 2 ½ cup of crashed
ice. Blend until the ingredients are mixed smoothly. Use a big spatula if needed. Glass
it and then serve.
Learning Insight:
Making a strawberry shake is an enjoyable beverage to make. You get to
interact with those jolly staffs in the extension of the restaurant. We only have one ice
crasher so in order to cash the ice for the shake, we need to go to the extension to
crash the ice there. While crashing the ice, cracking jokes to each other is also being
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done. It is really nice to build friendship to your colleagues for it reduces stress in the
workplace and makes your day a happy one.
Day 4: Brewed Coffee Making
Narration of Activity:
Brewing of coffee is also an enjoyable one for you get to smell the
beautiful fragrance of it. When brewing 1 serve coffee, 2 scoops of coffee is being put
into the brewing equipment and water until level 4. Press the red button on and wait to
brew. Prepare for the saucer, the mug, the teaspoon, the sugar and the creamer. The
creamer depends on the customer’s want, it maybe the evaporated milk or the
powdered one. After the coffee is brewed, put it in the mug. The teaspoon and
creamer on the saucer beside the mug.
Learning Insight:
Brewed Coffee are often served to adults and senior citizen customers. As
I served brewed coffees to them, I observed that life in this world is not permanent
nor forever. We all have our lifespan that is limited. While looking at them, I see life
that may soon end. I felt sad knowing someday my love ones will also soon get old.
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And with what I realized, spending every moment with them while we can is an
opportunity given to show our affection and care to them.
Day 5: Calamares Cooking
Narration of Activity:
The fifth day of work immersion was to learn how to cook calamares. To
be able to coat calamares, the needed ingredients are: the squid, flour with cornstarch,
egg and bread crumbs. Microwave the frozen packed squid to defrost. Coat it first
with the flour and cornstarch mixture. Dip it in the fresh egg. Coat again with bread
crumbs and then fry. Strain to remove oil and serve with its dipping sauce while hot.
Learning Insight:
As I coat the calamares, I learned that to be able to produce a delicious
dish you need to get your hands ready for everything. Coating calamares will make
your hands be soaked into egg and flour, you will feel your hands being coated too.
To make a delicious dish is to disregard those yucky feelings that you
may encounter in the kitchen while cooking.
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Day 6: Marinating Pork Back Ribs
Narration of Activity:
Marinating of pork back rib for sizzling was done during this day. For
marinating of pork back rib, what we just need are black pepper, salt and garlic
powder. Mix these ingredients together and use as the marinade. To marinate, put cuts
on to the meat for it to absorb. Marinate it gently covering all the meat. When done,
pack it and freeze. If a customer asks for a sizzling pork back rib, defrost it using the
microwave. To cook, use a greased sizzling plate with a teaspoon of butter on it. Fry
until the meat and blood are cooked. Remove it from the stove and add the gravy
sauce. For back rib meals, add a cup of rice and a side dish of chopseuy and serve
while it is sizzling.
Learning Insight:
In cooking sizzling pork back rib, you need braveness and courage to face
the sizzling oil and raging fire while the back rib is being cooked in the sizzling plate.
As being the one to serve also, you need to be careful not to touch the sizzling plate
while you serve. Sizzling plates are directly put on to the stove and carefulness is a
need when handling this.
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Day 7: Honing Cutting Skills and Deep Frying
Narration of activity:
During this seventh day of work immersion, I was tasked to cut onion leaves
thinly for garnish and to cook lumpiang shanghai for customers. To cut onion leaves,
we need skills in handling knives. Cut onions with your hand holding the knife and
the other hand holding the onion leaves. Hide or put your fingernails back when you
are to start cutting for it may cause accidents. To cook lumpiang shanghai, microwave
it first to defrost and heat the oil. Deep fry the lumpiang shanghai and prepare its plate
and sauce. Wait until the shanghai has turned golden brown and strain. Lumpiang
shanghai is much crunchier when consumed hot.
Learning Insight:
Cutting onion leaves need techniques on using the knife, not to harm
yourself, you need to be careful and follow the proper way to hold the knife and the
ingredient being cut. For frying, deep frying does not require you to watch over it or
focus on to it. You can put the shanghai when the oil is hot, fix and then find other
things to do in the kitchen. We can leave it but should not be forgotten.
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Day 8: Cleaning of Workplace
Narration of Activity:
Cleaning the workplace was done during this day. Regular washing of
laundry being used in the kitchen and dining area is necessary. To be able to maintain
a clean workplace, rags and aprons should always be washed for next use. The sink
should be brushed and sanitized to avoid the spread of bacteria. Dishes should be
dried before putting it back to its place. Spoons, forks, tongs should be sanitized
through boiling.
Learning Insight:
Cleaning is not a difficult job to do when you have colleagues to laugh
with. Having hilarious conversations while doing your work is an enjoyable
experience. You won’t feel any tiredness nor difficulties when you have peers to
crack some jokes with. It’s not always the difficulty but the fun you share when you
are at the workplace.
Day 9: Cracking of Ice
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Narration of Activity:
Cracking of ice needs carefulness. Careful on not to harm yourself from the knife. To
crack the ice, wear your glove to protect your hand from the cold ice. Crack the ice
using a knife in a medium size, not too small and not too big for beverages. Put the
cracked ice in plastic bag and freeze for future use.
Learning Insight:
With the activity I have done on this day, one learning is that you need
diligence when doing work. Not thinking about how many hours or minutes left
before you can go home but giving love to your work is something that you can not
only give to a person but also giving love to what you are doing.
Day 10: Making of Grilled Cheese Sandwich
Narration of Activity:
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To be able to make a grilled cheese sandwich, put butter on one side of a loaf and
cheese spread on one side of the other loaf. Put now lots of grated cheese in
between these two loaves and roast or grill. Serve while hot and cheese is melted.
Learning Insight:
This last day of work immersion while making the grilled cheese
sandwich, I have realized that during those ten days of being at work, my skills in
the specialization I had taken improved. My communication skills, my attitudes,
my cooking skills, all improved. It is all thanks to the staffs who never lose
patience to teach us. The saying “if you really want it, there is always a way” is
indeed a truthful one. I will never learn if I do not want to.
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CHAPTER IV
SUMMARY
Within that two weeks of being at our workplace, I have learned a lot and
experienced many unexpected things. Not only being able to learn and to hone skills
but this also includes being looked down by customers. Work immersion made us see
what the real world is. Handling different attitudes of customers, putting a smile
despite the exhaustion, and sharing the pain of a worker. This two week was an
experience and a memory to remember.
During the first day of our work immersion, although I have been a part
time worker there, I still felt the nervousness. Nervous on how will I manage to stay
there for two weeks. Worrying how long will I endure the two weeks of being a
worker. But, all of those vanished when the first day ended. As the first day end, I felt
joy and excitement for the next day. What I taught was the opposite of it. The staffs
are patient and kind enough to teach us without them showing any attitude that may
scare us nor make us feel uncomfortable in the workplace. We all became friends that
shared jokes and laughs together. They made work immersion an enjoyable one
despite of the tiring tasks.
With that two weeks of being at a hand-in-hand work, I really learned a
lot. I learned how to stay humble in front of rude customers, how to hide your
tiredness with a smile and how to enjoy being a worker. Without perseverance, I
would not have made the two weeks of being a real worker. Finishing that task and
gaining many lessons from it, I can now say that I am proud of myself.
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CONCLUSION
From mistakes to learnings in the workplace. Work immersion has helped
me as a student to develop my competencies and hone my skills in the field I have
chosen. Through work immersion, I was able to gain new experiences and discover
new skills that I can use as a future worker. This experience gave me knowledge and
learnings on to the right ethics I should acquire to be successful.
Despite of the short period of time being in a real workplace, it was still a
very interesting one. This work immersion gave me courage to focus and pursue the
field I have taken. Overcoming my fears and continuing to finish what I have started
is already a brave thing for me. With the experience I now have, I will take it as an
advantage to the next step that I will take. This training gave me a glimpse of how can
I be a good employee someday that will benefit the establishment.
Having perseverance despite of the struggles is a great job. Finishing the
tasks not thinking on how hard it is but on how you will learn or what you will gain
from the task you have worked hard is an attitude to keep. Hard task becomes an easy
one if you put love on what you are doing.
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RECOMMENDATIONS
To the future grade 12 students who will also experience the work
immersion needed for them to graduate, do not take it for granted. Work immersion is
something that gives learnings and experiences to students who will be soon future
employees. Take work immersion seriously, it is okay to feel nervous but love and
enjoy it for it will only last for two weeks.
To the establishment, you have been a great teacher to the work immersion
students. Teaching the students patiently, responding the students’ mistakes with
kindness and treating them as a part of you that forms the establishment, keep up the
good relationship to the school and to the students.
To Riverview Polytechnic and Academic School Inc., thank you for letting
the students experience the real work of their chosen field. Giving them opportunity to
hone their skills and gain learnings that they can use as future employees. Keep up the
good relationship you have built from your partner industries.
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APPENDICES
Application Letter
March 03, 2023
Riverview Polytechnic and Academic School
Ibulao, Baguinge, Kiangan, Ifugao
(+63) 936 057 8537
Gareys001@[Link]
Rowena H. Tocyap
Restaurant Owner
The Gazebo Restaurant
Lagawe, Ifugao
Dear Sir/Ma’am
I am Mary Grace Dulnuan, a grade 12 cookery student under the Technical
Vocational Livelihood track at Riverview Polytechnic and Academic School, Inc. and
I would like to apply for a Work Immersion in your establishment.
I am fully aware of the duties and responsibilities I will undertake through the Work
Immersion Program with the cooperating company through the request of Riverview
Polytechnic and Academic School Inc.
I recognize the authority of my cooperating company which I may be placed and
submit myself to all the rules and regulations that may be imposed upon myself
following the duties.
I believe that the opportunity to work with you can help me enhance my knowledge
and skills in the cooking industry. I am a person who is open for learning and strives
to build new skills.
Thank you so much for accommodating my application.
Respectfully yours,
Mary Grace K. Dulnuan
Applicant
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Resume
Mary Grace K. Dulnuan
Mobile Number: +639360578437
Email: gareys001@[Link]
Address: Piwong, Hingyon, Ifugao
Basic Information
Name: Mary Grace K. Dulnuan
Date of Birth: November 18, 2004
Age: 18
Gender: Female
Civil status: Single
Religion: Baptist
Height: 159 cm
Weight: 48 kg
Objective
Seeks to enhance knowledge and skills on the serving expertise, food and beverages
preparations to ensure customer’s satisfaction during the work immersion process.
Educational Background
Grade 12 student currently studying at Riverview Polytechnic and Academic
School, Inc. – Ibulao, Baguinge, Kiangan, Ifugao (2021-2023)
Major in cookery under Technical Vocational Livelihood.
Attained junior years at Southern Hingyon National High School — Bitu,
Hingyon, Ifugao (2017-2021)
Graduated elementary at El Paso Elementary School – Piwong, Hingyon,
Ifugao
Skills and Abilities
• Collaboration
- Created dishes and beverages together with cookery students
• Friendliness
- Puts on a warm smile in front of customers
• Time Management
- Manages time as a part-time worker and a student
Work Experiences
• Worked as an on-call worker at The Gazebo restaurant
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• Processed food productions during entrepreneurial subject held at Riverview
Polythecnic and Academic Schoo
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Work Immersion Exit Poll
As the work immersion ends, the manager, Mr. Nathan Tocyap and
her mother Mrs. Rowena Tocyap cooked pansit for us and also gave us
ice cream popsicles as a treat for helping them in their restaurant. The ten
days working there is a big help to them, as they stated. Though, we have
also gained many learnings in their restaurant. As we leave their
establishment, we waved them goodbye with smiles on our faces.
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Work Immersion Agreement and Liability Waiver
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Parental/Guardian’s Consent Weaver
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Barangay Clearance
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Medical Certificate
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Evaluation Report From Partner Industry
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Evaluation Report from the Work Immersion Teacher
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Certificate of Completion
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Updated Resume
RESUME
Mary Grace K. Dulnuan
Mobile Number: +639360578437
Email: gareys001@[Link]
Address: Piwong, Hingyon, Ifugao
Basic Information
Name: Mary Grace K. Dulnuan
Date of Birth: November 18, 2004
Age: 18
Gender: Female
Civil status: Single
Religion: Baptist
Height: 159 cm
Weight: 48 kg
Objective
Seeks to enhance knowledge and skills on the serving expertise, food and beverages
preparations to ensure customer’s satisfaction during the work immersion process.
Educational Background
Grade 12 student currently studying at Riverview Polytechnic and Academic
School, Inc. – Ibulao, Baguinge, Kiangan, Ifugao (2021-2023)
Major in cookery under Technical Vocational Livelihood.
Attained junior years at Southern Hingyon National High School — Bitu,
Hingyon, Ifugao (2017-2021)
Graduated elementary at El Paso Elementary School – Piwong, Hingyon,
Ifugao
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Skills and Abilities
• Collaboration
- Created dishes and beverages together with cookery students
• Friendliness
- Puts on a warm smile in front of customers
• Time Management
- Manages time as a part-time worker and a student
Work Experiences
• Worked as an on-call worker at The Gazebo restaurant
• Processed food productions during entrepreneurial subject held at Riverview
Polytechnic and Academic School
• Had an 80 hours of experience as a kitchen and dining staff at The Gazebo
Restaurant during the work immersion
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