PART 1: IMPORTANT PARTS IN WORK IMMERSION

INTRODUCTION

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 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.
“Work immersion will help develop among learners life and career skills, and will prepare them to make
decisions on postsecondary education or employment,” the guidelines read.“Through partnership
building, DepEd hopes that partner institutions will provide learners with work immersion opportunities,
workplace or hands-on experience, and additional learning resources,” it added. The agency said schools
may partner with recognized institutions or organizations to come up with agreements on work immersion
for students. As the students are still minors, DepEd said work immersion requires parental consent.
President Aquino, the different government institutions involved in education, and Congress have since
made K to 12 a reality rather than a mere ideal.

As I looked over the paradigm created by the steering committee of the K to 12 reform program,
however, I suddenly realized that we had overlooked a major gap in the system.
The curriculum has been reengineered from pre-school to tertiary general education. It is now seamless,
without disruptions caused previously by trifocalization and bureaucratic structures. We have firmly
agreed on what students should know and be able to do after 12 years of basic education or more (if they
go to college).
What is missing is a clear idea of what the term “Immersion” implies.
In the approved latest draft of the Senior High School (SHS) curriculum, students that choose to take the
Technical-Vocational-Livelihood and the Arts and Sports tracks are expected to spend 1,404 hours
outside campus, doing “Immersion.”
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

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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.
There are sterling exceptions, of course, one of which is the journalism college that I head, where OJT
students, like our own students, write news items in a newspaper just like regular reporters. (Excuse me
for mentioning that, but then, why not?)
Immersion in SHS will be useless if it is patterned after most of the OJT experiences currently being
undertaken by college students.
In order to make Immersion meaningful and useful, we need to get the companies – and not just the
schools – aware of the educational objectives and processes of K to 12.
The human resources departments of companies have to know what it means to handle inexperienced
adolescents (still with no work ethic but with raging hormones), how to make them do without pay what
adult employees are doing for pay, what the design of the curriculum is (Understanding By Design,
remember?), what the role of Immersion is in the whole process of lifelong learning, and so on. That
means training for staff in companies. That means expertise and funds.
“DepEd, in collaboration with its partners and stakeholders, shall ensure that all schools and venues for
learning are conducive to the education and safety of the learners. The safety of learners is primary,” it
added.
“Consequently, the maximum number of hours spent in the work immersion venue is 40 hours per week
and no more than eight hours per day as provided by law,” the agency said. DepEd stressed that work
immersion should not be reduced as a mere recruitment tool for a partner institution, saying that the
students should also gain skills that will enable them to qualify for other job options.
“Schools and students should not be asked to pay the senior high school partner institution for any work
immersion activity conducted. Fees for work immersion must only be set after consultation with parents,”
added the guidelines.

OBJECTIVES OF WORK IMMERSION

One of the goals of the K to 12 Basic Education Program 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 incorporatednto the curriculum. This subject will provide learners with
opportunities:
To become familiar with the work place;
For employment simulation; and
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. It aims to make the learners:
Appreciate the importance and application of the principles and theories learned in school;
Enhance their technical knowledge and skills;
Enrich their skills in communications and human relations; and
Develop good work habits, attitudes, appreciation and respect for work. By the time learners reach Senior
High School, they would have already acquired almost all the competencies and skills that would prepare

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them for the curriculum exits (higher education, employment, middle-skills development, and
entrepreneurship). Work immersion provides them with an avenue to test themselves and apply what they
have learned in a non-school scenario. In work immersion, learners are not only able to apply their
previous training but are also able to experience the social interactions in a work environment. Their
experiences during work immersion will develop many skills and values that would help them as they
transition from high school to real life. To assure the achievement of the above objectives of Work
Immersion, this policy serves to guide schools in:
Creating flexible work immersion arrangements for their learners;
Providing options for work immersion that are relevant to learners’ purposes and needs;
Organizing work immersion opportunities for learners that are consistent with the diverse human resource
requirements of partner institutions for work immersion; and
Articulating the scope and limits of work immersion in the context of basic education when building
relationships with work immersion partners.

VALUES AND ATTRIBUTES OF A STUDENT IN WORK IMMERSION

In the approved latest draft of the Senior High School (SHS) curriculum, students that choose to take the
Technical-Vocational-Livelihood and the Arts and Sports tracks are expected to spend 1,404 hours
outside campus, doing “Immersion.”
This total is divided into four. In the first half or semester of Grade 11, the student will spend 270 hours in
a company, field, organization, or other workplace. In the second half or semester of Grade 11, s/he will
spend another 270 hours. In the first half or semester of Grade 12, s/he will do 324 hours.
In the final half or semester of Grade 12, the student will spend practically all the time (or 540 hours)
outside campus (except for a few monitoring or processing sessions on campus). In effect, for much of
three-fourths of his or her time and for a whole fourth of his or her time in SHS, the student becomes a de
facto full-time employee or worker in a workplace.
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 counselling 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 HISTORY
It all started with a simple car wash business then Wax, intimately talk to his wife about making
a cafe near in the municipality of San Leonardo. They Disrupted immediately as the rain pours.
Harvesting the table conversation enable them to notice the emerging patterns in their thinking,
which the enriches subsequent rounds of conversation over the course of the morning, the
innovative process they improvised gave birth to an experience of collective intelligence that
transformed the depth, scope and quality of their collaboration they had discovered the world of
business in cafe.

Through action research and experimentation, they subsequently identified seven key world cafe
design principles and began to articulate the core concept.

Through this collective efforts, innovative approaches to critical issues in socially responsible
business, health care, education, environmental protection, social welfare, conflict resolution,
sustainable development and many other fields are being discovered and implemented.

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 Now, The said cafe has been named as the "MK Cafe"
abbreviation for Wax's 2 sons, Marcus & Kiandre and still
accompanied by their previous and very first business, the car
washing.

The Cafe continued their quality service as its open for suggestions
and timely innovation techniques.

COMPANY’S MISSION AND VISION

MISSION
Serve others.
Make a difference.
Have fun.

VISION
More than just food and drinks
We provide an inclusive
Place where everyone
Can come, learn, meet others & built relationship.

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COMPANY’S ORGANIZATIONAL CHART

BUBOY KIANDRE

CAFE OWNER

EVANGELINE
RIGAT
BUSINESS PARTNER

KUYA JC AND KUYA NORMAN

AND KUYA
KUYA JUKI EDMUND
COOK BARISTA
COMPANY’S CORE VALUES

We make sure the food and service QUALITY

To keep PASSIONATE at work and be FAIR to everyone
To be RESPONSIBLE anytime, anywhere

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PRODUCT SERVICE DESCRIPTION

Their Iced Caramel Macchiato is one of their best selling on iced

frappe. It is made up of fin ingredients like caramel syrup, fresh
brewed coffee, non fat milk and non dairy creamer.

Their Mouth watering Banana Pancakes is great to kick up

customers day with its fresh banana syrup and melt in your mouth
pancakes.

Their nachos are probably one of their best with its enticing cheese
cream and accompanied by their vegetables bits topping perfect for
making canapes at affordable price.

LOGO AND ITS MEANING

"MK" is abbreviation for the Name Marcus & Kiandre, the 2 Sons of
the owner of the Cafe Sir Wax

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COMPANY TARGET CLIENTELE

Coffee is the drink of choice for many people

across the world. Every morning, thousands of
people rely on their morning fix to get going for
the day. Thats why this MK Cafe is a good to go
by anyone who enjoys coffee. It mainly targets
everyone with no require gender and age.
Smoothies, Frappes and all day breakfast is
suitable for all adults and children. MK's staff is
very approachable. If they are a health conscious,
they can request to remove sugars and fat to the
food they ordered and can maintain its delicious
without those.

LOCATION OF COMPANY

MK Cafe is located at
188 Barangay Diversion San Leonardo, Nueva Ecija

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COMPANY RULES AND REGULATIONS

OBJECTIVES

1. Ensure the quality of food service

2. Ensure the customers safety
3. Preparing delicious and healthy dishes
4. Maintain cleanliness and safety precaution in areas
5. Ensure the food availability
6. Be on for trends
7. Ensure the customers comfortability
8. Maintain captivating ambience of the cafe
9. Good relationship between staffs, owner and customers
10. On for suggestion

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PART 3: MEMORANDUM OF AGREEMENT

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 PART 4: ACTIVITY REPORT

PLACE OF TRAINING: MK CAFE

PROPOSED DURATION OF TRAINING: January 18, 2018 - February 14, 2018
DAYS AND TIME: Monday - Tuesday from 7:00am to 2:00pm
FIELD OF TRAINING: Cafe Management

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:
Appreciate the importance and application of the principles and theories learned in school;
Enhance their technical knowledge and skills;
Enrich their skills in communications and human relations; and
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
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

11
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:
To become familiar with the work place;
For employment simulation; and
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
Evangeline Rigat and Buboy Kiandre. We are assigned to manage the different areas in the cafe
namely, The kitchen, the dining & the bar area.

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 120 hours of training and after the completion of his/her assignment in your
company.

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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.
Using the scale below, write the number that corresponds to your trainee on the space
provided on the right hand side:
5– OUTSTANDING 3 - GOOD 1 – NEEDS IMPROVEMENT
4– VERY GOOD 2 – FAIR

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 DAILY ACCOMPLISHMENT REPORT

DAY 1
On our first day, Boss teaches us about the proper handling of plates to be served at the guest. He
also demonstrate to us the area which we will spend the rest of our work immersion days. The
serving of food is also told as this technique is one of the most basic steps that we need to learn,
to serve the food in a proper manner.
DAY 2
On this second day of work immersion, The Sterilization of cutleries and what is cutleries are
being demonstrate. Cutleries is the pair of knife, fork & spoon to be used by the guests. It can
serve as is in the cutlery case or served accompanied by its food. The sterilization involve the
dilution of vinegar into a hot water as it can remove the bacteria and other little residue and make
the cutleries free from any odors.
DAY 3
Today, Boos teaches us the proper cutleries in food for example: Burgers = fork & knife
DAY 4
On this fourth day of work immersion, we learn how to take orders in a very good way. It is one
of the most critical thing! So just listen, take note of orders, repeat the orders and you are good to
go.

DAY 5
Today, in the bar, i learned hoe to key in orders using an app and the tablet.
DAY 6
We Learn how to serve the food in right manner and say to customers what it is for example:
Heres your bacon and cheese burger mam, and serving of water as soon as the guests arrive
DAY 7

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Madam instructed us on how to arrange the papers and the bills of the company. We arranged the
papers by its month and the day it was released.
DAY 8
On this third to the final day of work immersion, we learn how to handle the serving plate in a
professional way to make us more good looking to every customers.
DAY 9
On this day, i learn how to make a receipt, how to be a cashier in a very short day and i think it is
one of my most favorite work station in this immersion. That im in a bar making receipt.
DAY 10
On our final day in work immersion, we understand how to use scale to repack powder for drinks
and milkshakes and fries and also to apply those skills that we acquired to make this final work
immersion day a very great one.

DAILY ACCOMPLISHMENT REPORT

Day 1 Proper Handling of 8hrs Sir Wax

Tuesday Plate/ Serving Food
January 16, 2018
Day 2 Sterilization of 8hrs Mam Vangie
Wednesday cutleries/Preparing
January 19, 2018 drinks
Day 3 Setting up Cutleries/ 8hrs Sir Wax
Tuesday Taking Orders
January 23, 2018
Day 4 Taking 8hrs Mam Vangie
Wednesday Orders/Washing
January 24, 2018 Dishes Serving food
and serving Waters
Day 5 Key In Orders/ 8hrs Mam Vangie
Thursday Taking Orders &
February 1, 2018 Serving Food

Day 6 Serving food, Serving 8hrs Mam Vangie

Friday of water and making
February 2, 2018 receipt
Day 7 Arranging Papers and 8hrs Mam Vangie
Tuesday serving waters
February 6, 2018
Day 8 Serving of Water & 8hrs Sir Wax
Wednesday Making Receipt and
February 7, 2018 serving orders
Day 9 Proper Handling of 8hrs Sir Wax
Tuesday Serving Pan, Serving
February 13, 2018 Food & Key In
Orders
Day 10 Serving Water, 8hrs Mam Vangie and Sir
Wednesday Serving Food, Key in Wax
February 14, 2018 Orders and Using
Scale to Repack

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 Powders and Fries

WEEKLY NARRATIVE REPORT

TUDENT TRAINEE: MARK ANTHONY RIZO

COMPANY: MK CAFE

WEEK NO. DATE SPECIFIC

ACTIVITY/ LEARNINGS
ASSIGNED
TASK
1 JANUARY16-17, Serving Waters I learned how
2018 Washing Dishes disinfect spoon and
Setting up cutleries fork to make it look
Disinfect Tables more shiny and odor
Making Receipt free
2 JANUARY 23-24, Taking orders I learned how to
2018 Serving Waters serve the dishes
Key In Orders properly and how to
Making Receipt key in orders for bills
Disinfect Tables
3 FEBRUARY 1-2, Serving Waters I learned how to
2018 Taking Orders prepare best selling
Sterilizing Cutleries coolers like kiwi
Key In Orders mango and smoothies
Making Receipt like Blueberry cream
Preparing Drinks and cheese
Smoothies
Serving orders
4 FEBRUARY 6-7, Serving Waters Ive been mastered
2018 Key In Orders those field with the
Preparing Smoothies past 3 weeks
Making receipt
5 FEBRUARY 13-14, Serving of waters I learned how to
2018 Serving orders repack fries and
Key in orders powders using scale
Making Receipt that is high tech.
Preparing drinks
Repacking of
Powders and fries

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 PART 5: DAILY REFLECTION

DAY 1 ON MK CAFE: JANUARY 16, 2018

Today, I'd learned that right set up of mind is a must as we encountered different people in 5ge
cafe. Also, arriving early is a must because there are many chores left in the kitchen, dining, and
outside of the cafe as our boss told to us to be a flexible one. I was assigned in the kitchen, and
the kitchen that comes out from dine in are nonstop. I think this is a doorstep to get ready for the
following work immersion days.

DAY 2 ON MK CAFE: JANUARY 17, 2018

This day i bettered myself with my social skills as i had to talk a lot more then at school which is
normally just listened to the teachers and getting on with works. I had to talk to customers and be
polite to them as well as being as helpful and kind to them as much as possible. From work
experience, i had learnt other valuable things which i was not sure about before.

DAY 3 ON MK CAFE: JANUARY 23, 2018

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The place is very happy, nice, and friendly environment that gives me a positive attitudes to
working and now has aimed me in the right direction to what i want to do & how to be more
diligent everytime.

DAY 4 ON MK CAFE: JANUARY 24, 2018

As my day progressed at the cafe, so did my capabilities. I grew more confident in the task i was
being performed. I begin to feel part of the team. Getting to know my work mates on a daily
basis made me feel that any problems in the cafe would be quickly diminished by simply asking
for help of anything i wasn't sure of.

DAY 5 ON MK CAFE: FEBRUARY 1, 2018

I always believe that work experience holds both benefits and burdens. My view is that nothing
is perfect and most good things have their burdens and this work experience has proved to be
beneficial and enjoyable as i showcase my full potential as the day stretches.

DAY 6 ON MK CAFE: FEBRUARY 2, 2018

This day i also experienced to answer a phone call, the funny thing with that is everytime i
answered the phone, the caller will look for my boss, then ill just shout for their names. The good
thing is that, i learn now hot to answer the phone call properly and how to handle a constructive
criticism into a lesson to learn.

DAY 7 ON MK CAFE: FEBRUARY 6, 2018

As i am in the pit of this work immersion, i notice that many things changes. My confidence is
built upon my experience and my social skill is now higher that i expected. Nothing changes at
the circle of work. We even have that free time but we always ensure that everything is fine and
running smoothly to prevent some sort of scolding.

DAY 8 ON MK CAFE: FEBRUARY 7, 2018

We learn a lot of things as we used to be a part of the cafe. We stick to the techniques we used
and ut work great and as the day passed, our boss is getting closed to us as our buddies.

DAY 9 ON MK CAFE: FEBRUARY 13, 2018

I thought that this Valentines day would be a very busy day for us be ause we know that MK cafe
is the perfect place to celebrate valentines season but nothings changed. We only had for about
three guests only.

DAY 10 ON MK CAFE: FEBRUARY 14, 2018

We've been a lot this whole month for work immersion. We learn a lot, we acquired a lot to be
successful workaholic person. Im better and now i get used to be a flexible individual as i
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assigned in the kitchen, in dine in, and even in bar. This whole work immersion makes me more
organized, productive, and positive. All of the sacrifices of waking up early in the morning,
preparing foods, commuting a tricycle, and when you arrive, so many chores is going along my
way but its all worth learning because paying no regards to such an activity is the lost of
opportunity to grow our well being

PROBLEMS ENCOUNTERED
Before Work Immersion:
I experience some sort of nervousness about our boss attitude that is very strict. Also, the
scheduling is not very concise and unclear that i found a little problem with it.

During Work Immersion:

Lack of knowledge about preparing drinks and management of the cafe are the main problem
that i encountered during work immersion. Also, transportation also impacted my problems

After Work Immersion:

The collecting of the cafe information like its mission, vision and its history are my number one
problem.

SUGGESTIONS AND RECOMMENDATIONS

I would like to recommend the MK Cafe to the other work immersion trainee as it will give them
the total pack of discipline, knowledge and social Skills.
They have that very nice kitchen staffs that is very efficient and fast in food preparation.
They have that vey nice room and coffee aroma that truly boost your energy. The food are
delicious and mouth watering.The ambience was captivating and has a diversified restful
furnitures.
The owner are very thorough at work as they manage the industry great and run smoothly they
are friendly and has a great quality service.
Wether the training is long or short, it will surely worth it at the end as the challenges can shape
them to be a better one.

Advice to Future Student-Trainee

Be Productive & Committed

Don't be Shy & Don't Be Nervous
Be Honest and Follow the Rules
Be Smart & Be Friendly
Choose to Learn
Be Open for Improvement
Arrive on Time
Have a good quality of sleep

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Be Flexible
Always Smile

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