TABLE OF CONTENT

I. Title Page

II. Approval Sheet…………………………………………………………………….i

III. Table of Content ………………………………………………………………….ii

IV. Introduction ………………………………………………………………………iii

V. Dedication ………………………………………………………………………..iv

VI. Acknowledgement ………………………………………………………………..1

VII. Insight Gain During Work Immersion in Terms of

a. Skills…………………………………………………………………………..2

b. Knowledge…………………………………………………………………….3

c. Values…………………………………………………………………………4

VIII. Problems Met During Work Immersion…………………………………………..5

IX. Suggestion and Recommendation ………………………………………………...6

X. Company Profile

a. History ………………………………………………………………………..7

b. Shop Location ………………………………………………………………...8

c. Shop Layout …………………………………………………………………..9

d. Organizational Structure …………………………………………………….10

XI. Weekly Report …………………………………………………………………...11

XII. Photographs/Documentation ………………………………………………………

XIII. Evaluation Form …………………………………………………………………..

XIV. Certificate …………………………………………………………………………

XV. Curriculum Vitae………………………………………………………………….

 INTRODUCTION

Knowledge in school imparted by the subject teachers are enough but I can say that

without implementation and proper execution of the knowledge that we gain from schools, we

will know nothing. It is indeed hard to learn only from our imaginations. Everything is created

not just once but twice as it comes first in our mind and next in reality. That is why this is called

work immersion was created to help the students to execute their learnings from school. It aims

to let the student have an actual experience by working in the field of their profession.

Realism is essential and so the work immersion for it gives idea about the chosen career

that we are about to take. It is a good way of developing different skills that is why students are

required to cope up 80 hours of training. Only in the endorsement of the students their work

immersion adviser will guide them but as the process go on the adviser will let them go so that

the student will really experience how an employee apply. The respective supervisors of every

work immersionist will guide them all throughout the period of their work immersion.

As for the organization, they are willing to accept work immersionist or trainees for it

gives them more manpower without salary involve. Another, their willingness are about to

explode because of excitement that the trainees can share or also import them a fresh ideas that

can help the organization.

 DEDICATION

As well as everything that i do, it would be a great honor to dedicate this to my parent. To

my parents who has been there for me all throughout my journey that gave me the tools and

values that is necessary to be where I am right now. My parents who always support my

decisions and understand me all throughout my moody attitude when I was stress. To my family

who always there to cheer me up and give an inspirational advice in times of my down side, in

moments where I was about to give up beacause of my anxiety and stress from school.

As for my Work Immersion Adviser Ma’am Michelle Iblasin whose passion for teaching

new set of knowledge to her students is undeniably unique and to her dedication to give us

guidance throughout this experience. And also I would like to dedicate this to my School, Munoz

National High School-MAIN SHS for giving us this opportunity and this experience to be in

field in such an early age.

This portfolio is great rather perfect reflection of all my efforts throughout my journey in

this work immersion.

 ACKNOWLEDGEMENT

I personally like to acknowledge Ma’am Joan Dacumos for accepting us to have our work

immersion on their industry. I am in deep thanks to the staff and officers that are openheartedly

share us their passion for work. I would also like to acknowledge my parents because of their

love for us, their overwhelming understanding at their willingness to support us in our everyday

needs as I go to my work Immersion. Lastly, to God above, for giving us the strength and

courage to face every activity that we’ve experience to this journey. Without Him, I cannot do

such things.
 INSIGHT GAIN DURING WORK IMMERSION

A. SKILLS

During my work immersion, I have gained and improve my skills. My efficiency and

effectiveness using knife, and when it comes in preparing different kinds of dishes,

marinating chickens fillets, cutting and peeling off different fruits and vegetables.

Serving foods in catering and decorating the tables and flowers, to manage time easily.

My communication skills which I can say that in working in a industry, communication

skills is important because they need pleasant and adorable in every person that I met or

talk to.
 B. KNOWLEDGE

The work immersion program of K-12 curriculum helped to gain much more than I can learn

from books. Based on my experience in RET-Cafeteria in Central Luzon State University I

gained knowledge in terms of skirting they teach us how to skirt table cloth, how to cook

different dishes, the right cut of chicken. How to clean the mussel, fish and shrimp. How to set

up the place when they have a catering, how to set up the table and table setting, how to make

drinks and dessert like fresh cucumber juice ang buko juice. For dessert, they show us how to

cook butchi, fruit salad, puto and kutsinta. How to package the foods and how to wrap the

sandwiches. We don’t experienced answering the telephone calls because their telephone has

broken
C. VALUES

Throughout my journey in a short period of time as work immersionist, they impart me as

a good values that I can bring anywhere in my life. They thought mehow to have patient,

they even told me how to stay calm and what its importance whwnever thaere are busy

and in a rush. I’d learn how to communicate with other people specially my co-work

immersionist, to greet each and everyone goodmorning and goodafternoon.and they

thought me that I always bring my smile,be generous to other people,be yourself and be

presentable. Follow the rules and regulations wherever you go. Most important thing that

I’ve learn is to respect other people and be honest.

 PROBLEMS MET DURING WOR IMMERSION

 Lack of stock of gas, maybe it’s because of many dishes they’re cooking for everyday

they didn’t notice that the gas is empty.

 Bad attitude of other staff, we observe her attitude right from the start but we still chose

to be good to her.

 When we are washing dishes we didn’t know that there is a cracked glasses when it is

soaked into a water.

 They don’t follow the dish in the menu, supposed to be that is a chicken embutido but

they prepare pork imbutido, they didn’t get permission before changing the dish.

 Using cellphone during our work.

 Lack of manpower.
 SUGGESTION AND RECOMMENDATION

As for the problems I encountered, I greatly suggest to them to:

 Hire more employees to make every

 Strengthening their vision, mission and goal to serve people, not just because it is their

job but because of their willingness

 Add more stock of gas, since it is a catering services they probably stock more gasses in

case one of the gas unexpectedly got empty there is extra, if needed no need to go in a

store

 Some of the staff have a bad attitude, hoping that they changed it to succeed in life, if

they have skills but they have a bad attitude they are nothing.

 Follow the instructions that is given to them and before doing something always ask the

manager or someone in a higher position.

 COMPANY PROFILE

A. HISTORY

The Central Luzon State University through Training Office is an accredited training

institution of the Civil Service Commission, Technical Education and Skills

Development Authority, and the Cooperative Development Authority.

Vision – The training Office envisions to develop human resources through non-formal

education program and specific groups of clientele so that they may be able to participate

in the programs and activities that may improve their quality of life.

Mission – The CLSU Training Office is mandated to conduct training courses on

agricultural production technology, processing and management.

Objectives

 Determine training needs of target clientele through survey and/or visits to

agencies concerned consultation meetings and workshops.

 Develop course designs based on clientele training needs in collaboration with

faculty/staff of the different units of the university .

 Develop and design appropriate training materials for effective teaching-learning

process.

 Administer and/or conduct training programs on management tools, production

technology, and offer allied fields for various groups of clientele in collaboration

with other units of the university and member of Munoz Science Community.

 Monitor training activities done by RET and other CLSU offices/units.

 Evaluate the outputs of training courses conducted by the Training Offices

SHOP LOCATION
SHOP LAYOUT
 ORGANIZATIONAL STRUCTURE
MA. ELIZABETH DC. LEOVERAS
(Director, Auxiliary Services)

MARIA CORAZON M. VERA CRUZ

(Chief, Food and Lodging Services)

JOANNE C. DACUMOS LEILANIE P. ESGUERRA

(Manager, food services) (Manager, Lodging Services)

ANGELITA G. VILLATEMA CARLO JAMES DELA CRUZ

(Head Chef) (Waiter II/Kitchen Supervisor)

UTILITY STAFF

 GINA LINGON
 OLIVIA MORELOS
 GLORIA VALENCIA
/
 ANDREA JOSON
 JOVEN BALOY
 MARITA DALUSONG
 EARLY MACASIRAY
 DENNIS MANDILAG
 ALMA BUENABENTURA
 VENUS DELA CRUZ
 ANNIE NUEDA
 CRISTINA CABANAYAN
 WEEKLY REPORT

Day 1 (November 18, 2019)

November 18, 2019 the most awaited day. We arrived at Central Luzon State University,

Research Extension and Training (RET) – Cafeteria together with our Work Immersion Adviser

Ma’am Michelle Iblasin, a few minutes after we are oriented by the RET officer Ma’am Maria

Corazon Vera Cruz about the rules and regulations of RET Cafeteria, and its mission vision.

While the orientation is ongoing we are writing down the important things about the discussion.

After the orientation we proceeded to main cafeteria, new faces, new people is facing us. We

meet Sir Carlo Dela Cruz the assistant manager of RET Cafeteria he discuss to us what we are

going to do and he accompany us to the kitchen to make us familiarize in every stock room

inside the ret cafeteria in case we are in charge to get some of the ingredients or condiments,

plates and any utensils needed we know where we gonna find it, after that Ma’am Michelle leave

us on the workplace, before we go inside the kitchen we make sure that we are wearing the

proper PPE face mask, hairnet, apron and gloves. Our first task , we wash dishes since it is a

catering services expect that there are many plates, spoon and fork that we needed to wash.

Second task, we make tuna sandwich, the ingredients needed when you make tuna sandwich are:

loaf bread, tuna chunks, mayonnaise, pepper, and lettuce. The third task, we wrap the sandwiches

after that we are assigned to fold the used table cloths. The last one is we mopped the floor so

that it is clean and good.

Day 2 (November 19, 2019)

Second day of our work immersion, we still training our body in different tasks that are

going to assign to us. I learned to wake up early so that I can come in RET early, we didn’t

forget what our work immersion adviser tells us that every time we enter the cafeteria always

greet them good morning/good afternoon. We’re ready for this another day to gain more

knowledge and skills inside the RET Cafeteria. The first task that we do is to wash the dishes,

while we are washing the dishes we communicate to each other and sharing random stories so we

don’t feel tired, then we made clubhouse sandwich, to make Clubhouse sandwich these are the

ingredients needed: Wheat bread, cheeses, ham, chicken fillet, lettuce, mayo spread and tomato,

we enjoyed making different various of sandwiches, another learning for us, we can make our

own sandwich when we are with our family or friends to let them know how delicious the

sandwiches are. We wrapped the finish product of clubhouse sandwich, when wrapping

sandwiches make sure that the wraps need to be neat and tight so that each layer looks good and

appealing. Then I go ahead inside the hot kitchen to help the staffs to slice the cucumber and

singkamas for vegetable salad, honestly my favourite thing to do is to cut, slice, peel even in our

house I am the one who always doing that, I would prefer to peel and cut 10 kilos of vegetables

instead of washing clothes and cleaning our house. After that I marinated the chicken fillets and

I dip it on the breadings and bread crumbs. The last task that I did, I clean the mussels removing

the dirt from the shell. `

Day 3 (November 20, 2019)

It is our third day of our work immersion, I am so excited I don’t feel any nervous. As usual our

first task is to wash the dishes, we work together because there are so many plates, spoon and

fork that is used. Sometimes we’re having trouble when it comes to washing the dishes our other

classmates are avoiding to wash the dishes. After that I sliced beans, broccoli and cauliflower for

steamed vegetables, to speed up the work I helped the staffs to slice and cut the vegetables. Then

I sliced sweet potato, shred the coconuts, and we form the glutenous into circle for bilo bilo. We

slice the inanget into small pieces then I put it on a plastic. I sliced tomatoes for tilapia.
Day 4 (November 21, 2019)

November 21, 2019, fourth day of our work immersion.when I arrived at RET-Cafeteria I

was assign first at the hall to clean the dust, mop the floor and arrange all the chair and make it

presentable to those people who will eat there. After that I peel off the squash then cut it, I

separated the wrapper and dip the cotton blue and chicken fillet into egg and bread crumbs.

Then after that we have a lunch break and go outside because there’s no signal inside the

Cafeteria.
Day 5 (November 22, 2019)

We are so happy because its day 5, half of our working days was done. This is the day

were I think about the Narrative Report because I wonder that it’s hard to do because I didn’t

experience it when im in high school days. But before I go in the kitchen I decided to go outside

and clean all of those dry leaves and some plastic bottle then after five minutes I come in the

kitchen and I shred the cheese for the top of the spaghetti the pack it and serve at the hall.then

after that I wash all the dirty kitchen utensils like glassware, chinaware, spoons and other kitchen

equipment like casserole and pot. Ev erytime that theres a left over foods there we are free to get

and have a free luch. Then the last thing we do is they teach me or us how to skirting and I have

an idea about it.

Day 6 (November 23, 2019)

First day of our 2nd week, 4 days to go and we are done. Today we are assigned to wash

the used frying pans and other cooking materials, after we wash the cooking materials we go

inside the hot kitchen to help the staffs to peel off potatoes and other vegetables like radish and

squash. We gained a lot of knowledge on how to peel off and how to portion slices of vegetables

and fruit. We are so thankful that we are assigned at Research Extension and Training (RET) –

Cafeteria, all the staffs are so nice and kindly. So after peeling off the vegetables we started to

wrap a lot of pancit malabon, and when we’re done we wrap the spoon and fork on the tissue.

Then we slice onions, radish and tomato.

Day 7 (November 24, 2019)

Second day of our 2nd week, when I got arrived at Research Extension and Training-

Cafeteria I already assigned in the kitchen to wash all the dirty use plates, glassware, chinaware

and other utensils that will use in cooking material. After I wash those kitchen material I cut and

peel all the carrots and potatoes into small pieces for giniling, I wrapped spoon and fork into the

tissue, I cut the whole chicken, I wash again the dirty kitchen tools on the sink.
Day 8 (November 25, 2019)

Third day of our 2nd week, This is the day that we don’t have a cater but we clean the whole hall

cafeteria and we put tissue in spoon and fork and separate it, I cut the bell pepper for making

embutido after we doing that we scrape the leftover in the plate after that I wash the dishes then

when im done washing the dishes I crashed the chicharon for malabon and cut the toffu and pork

for palabok. I also put sesame to butchi and after I put sesame I fried the butchi,I make buko

juice, I mix chicken mayo and put in the tupper ware and put in the refrigerator for tomorrow

then I also put gulaman, cheese, coconut for buko pandan and we mix it. I also arrange chair and

table cloth for tomorrow because we have a cater and RET was selected to cater and I finished

our task at exactly 12:00 and after we done eating lunch we rest some few minutes. I wash the

dishes together with my co-immersionist that we will use for lunch and dried then we arrange in

the stockroom. When we finishing washing dishes we arrange the cooked butchi and buko juice

and in the afternoon they will sell the finished product at the main gate. And when everything is

cleanand our work is done we prepare are self and we sign our DTR to Sir Carlo and say our

goodbye to the staff and we go home.

Day 9 (November 26, 2019)

Fourth day of our 2nd week, one day to go before we leave our work immersion in RET and to

continue to go in school again. The RET Caffeteria have a event to day this is the day that have a

cater and we assign to serve food, wash the dishes, pack the chicken sandwich and to pack the

palabok and arrange in the table. In the morning we not expecting, we count the chicken

sandwich for 200 person after that we serve chicken sandwich for the A.M snack and some

people gave us stub for their foods and some people did not gave stub. In lunch time Ma’am

Joanne tell us to serve food for lunch, after eating guest lunch we washed dishes and for P.M

snack we pack the palabok and apply food wrap and for drinks we serve guest gulaman. When

guest done eating P.M snack we wash again the dishes and for dinner Ate Andrea need a help to

remove liver of seafood for the dinner time and cut manggo into bits and and naghimey talbos of

silli. After the work done we clean the kitchen, sink and clean the mess tables and throw away

the garbage to trash after we sure that the area already clean we sign up the DTR to Ma’am

Joanne and say goodbye to people in kitchen, Ate Early, Kuya Dennis and Ate Annie also we say

goodbye to our manager Ma’am Joanne and Sir Carlo and we went home.
Day 10 (November 29, 2019)

Fifth day of our 2nd week, since this is our last day in Research Extension And Training-

Cafeteria, we’re late because we arrived at Central Luzon State University at 8:30 because we

arrange all the gifts or should I say some remembrance that we will give in the staffs or

employment of RET-Cafeteria because giving them those kind of staff is our way to say thank

you and for teaching us a better lesson in a about ten day or eighty hours and also our way to say

“we will miss them” that we will miss their industry. So since this is the la10st day we have a lot

to do such as clean the hall by mopping the floor, arranging the spoon and fork, the plating and

the skirting they thought us beacause there was a program together with President Tereso Abella.

The president commanded that the food that the Ret will serve our native foods like bibingka,

puto bungbong. Then the main dish that the Research Extension and Training (RET) – Cafeteria

are chicken barbecue, vegetable salad, and nachos. At first when we saw that the president of

Central Luzon State University I felt nervous because we are the one who will serve them so we

need to be presentable and just smile all the time even were tired. By exactly 2:30 pm all of the

people was gone and we started to clean and wash the dishes and us usual I chose to wash the

dirty kitchen tools and utensils even its too much. After of all the works we decided to give our

gift for our titos/titas/kuyas/ates/and nanay. They’re so happy to know that we have a gift for

them, they’re glad at the same time because they didn’t expected it. After that, they gave us a

kutsinta, palabok with sandwich and chicken as there remembrance gift too.
 PHOTOGRAPHS AND DOCUMENTATION

This is our first day in Research Extension and Training (RET) – Cafeteria. We are the

first batch of work immersionist under Technical Vocational Livelihood (TVL).

This is our picture during the orientation, discussing about the mission vision and rules

and regulations in Research Extension and Training (RET) – Cafeteria.

This is how we package the foods that will be distributed to every people who had been

attended the seminar at CLSU.

This is the first ever dish that RET-Cafeteria given to us for lunch, we eat together,

talking about our task that we’ve done.

 This is our firtst picture together with the staffs in RET – Cafeteria, Ate Early took a

picture while we are doing ou task.

This is the dish that the cook prepared for breakfast, Spaghetti with toast bread. And
when the people came in the cafeteria we ready ourselves to serve them their breakfast.
 This is the table that we set before the catering, and this is the place where we eat

sometimes when they don’t have visitors.

This is how we assemble the flowers that will be set on the tables, it is a good experience for us

to let us know how to decorate flowers

This is our last day in RET – Cafeteria we gave them gifts as a remembrance, we enjoyed

working with them so much. With just a simple gift they are so happy and thankful.
CHARIEBETH P. REYES
Poblacion East, Science City of Munoz, Nueva Ecija
Mobile Phone No.: 0975-919-3242
E-mail Address: Coleenjoyce03@yahoo.com
CAREER OBJECTIVE: To secure a challenging position in a reputable organization to expand
my learings, knowledge and skills while making a contribution to the success of the company.

EDUCATION BACKGROUND
Secondary - Munoz National High School (JHS)
Science City of Munoz, Nueva Ecija
Year 2014-2017
-Munoz National High School (SHS)
Science City of Munoz, Nueva Ecija
TVL TRACK (HOME ECONOMICS)
2019 –present

HONORS/AWARDS RECIEVED
 National Certificate II passer (2018-2019)
 Excellent Award in Cookery (2018-2019)

PERSONAL INFORMATION
Birth date: September 14, 2002
Age: 17 years old
Name of Father: Charlie T. Reyes
Name of Mother: Maribeth P. Reyes
Civil status: Single
Citizenship: Filipino
Religion: Roman Catholic

CHARACTER RFERENCES

Cecille C. Manuel
Adviser/ TVL Teacher
Science City of Munoz, Nueva ecija
Contact Number: 0917-139-5920

Cesar T. Viloria Jr.

Barangay Captain
Poblacion East, Science City of Munoz N.E

I hearby certify that the above informations are true and correct to the best of my
knowledge and belief
Chariebeth Joy P. Reyes

Applicant
s