TANZA NATIONAL TRADE SCHOOL

SENIOR HIGH SCHOOL - HOME ECONOMIC TRACK

SENIOR HIGH SCHOOL WORK IMMERSION

EXPERIENCES AT CHOWKING WALTER TRECE, Inc.
S. Y. 2023

A Narrative Report
Submitted to the Faculty of the
Tanza National Trade School (TNTS)
Senior High School (SHS) Department
Tanza, Cavite

In partial fulfillment
of the requirements for the subject
Work Immersion

TVL
November, 2023

APPROVAL SHEET
 This Narrative Report on the 10th day entitled, SENIOR HIGH SCHOOL WORK
IMMERSION EXPERIENCES at 402nd CDC.,prepared and submitted by GENEVEVE
SUPEÑA has been assessed and recommended for acceptance and approval in order to meet the
requirements for the Work Immersion.

DR. CRESCENCIA TARINAY CANUBAS

Chairman-Work Immersion Head

Accepted and approved in partial fulfillment of the requirements for Senior High School.

A Narrative Report on Work Immersion submitted to the faculty of the Tanza National Trade
School - Senior High School Department, Tanza, Cavite. In partial fulfillment of the
requirements for the Work Immersion prepared under the Chairmanship of Dr.
Crescencia Tarinay Canubas

CERTIFICATION
 BIOGRAPHICAL DATA

Geneveve Supeña is an 19 year old, she was born on November 24, 2004 at Negros Ocidental.
She is a Grade 12 student Academic strand of TVL of Tanza National Trade School.
She is the first daughter among the four (4) children of Jerry Supeña and Jeany
Supeña. Her father is a constraction worker and her mother is a housewife, taking care of her
children.
She spent her kindergarten to elementary C.A Dormedo Elemtary School.
She studied for four years in high school atramon torres louisiana national high school Iwhere he
took a SMAW course and successfully completed in 2022. he pursued Senior at Tanza National
Trade School in which she took the Academic strand of Technical-Vocational-lifelihood

ACKNOWLEDGEMENTS
Without the right guidance and persistent inspiration of our beloved immersion instructor
Dr. Crescencia T. Canubas and lectures from the PhRIME's Inc Staffs, day 10 of Senior High
School Work Immersion would be unbearable.
This author also wants to thank the Class Officers of HUMSS - A. the
HUMSS A adviser, and our beloved subject teachers for their patience, support, and willingness
to alter the time schedule for their online sessions.
Finally, a great thank you to the PhRIME personnel for lending us trainees their time,
sharing their knowledge, and just listening to our worries for the previous ten days of our online
work immersion.

Joana Dela Cruz

TABLE OF CONTENTS
PAGES

TITLE PAGE......…………………………………………………………………… 1
APPROVAL SHEET......……………………………………………………………. 2
CERTIFICATE OF COMPLETION………………………………………………. 3
BIOGRAPHICAL DATA.…………………………………………………………. 4
ACKNOWLEDGEMENTS…………………………………………………………. 5
TABLE OF CONTENTS............………………………………………………….. 6
INTRODUCTION........................………………………………………………….. 7
BACKGROUND OF THE WORK IMMERSION PARTNER............………… 8
HISTORY, MISSION & VISION OF PRIME, INC.........................……………. 9
OBJECTIVES…..........…………………………………………………………….. 10
ORGANIZATIONAL CHART….…………………………………………………. 11
LOCATION MAP................………………………………………………………. 12
NARRATIVE SUMMARY OF EXPERIENCES…………………………………. 13
APPENDICES.......................………………………………………………………. 14
 INTRODUCTION
nd
402 CDC had provided Geneveve Supeña with 80 hours of training. She has
accomplished the given time from November 16, 2023 through November 27, 2023, at the
Chowing Trece Martirez City
.
The TNTS Work Immersion Training at , Chowking Trece Martirez City is in its
tenth day and was held with the goal of enhancing the talents and capabilities of shs students.
Students from a variety of disciplines, including publishing, cryptocurrencies, event planning and
management,legislation.
The program also implanted in the students the values of hard effort, integrity, competence,
excellence, commitment, and togetherness.

BACKGROUND OF THE WORK IMMERSION PARTNER

For the school year 2021-2022, PhRIME, Inc. has been chosen as the industry partner for
the TNTS Work Immersion Program through an established Memorandum of Agreement.

HISTORY

MISSION

OBJECTIVES
 To organize national and international conferences/events on research, innovation,
management, and education systems for global professional growth and exposure among
the officers, members, and participants of the program aligned and consistent with
national and international standards.
 To form/establish partnership with national and international community on collaborative
research, innovation, management and educational systems on a global basis.
 To prepare and provide the strongest platform to the organization members and event
participants of multi-disciplinary streams from where they can impart their fresh research
pedagogies/ innovations/ management approaches to the growing sector of education and
respective professional areas worldwide.
 To develop organization members and event participants the knowledge, skills, and
confidence needed in the international fora.
 To provide organization members and event participants with relevant learning
experiences by giving them exposure to an international conference setting.

ORGANIZATIONAL CHART

LOCATION MAP

Narration of daily narratives

DAY 1

day 1 - its our first day i felt nervous and excitement at the same time, i don't know what to do
luckily one of the chowking staff, kuya mark helped us how to do things. she started to tell us
our responsibilities and job, We were deployed to chowking walter trece for our firts day of OJT,
From 7 am to 4 pm I get assigned in the kitchen, they ask me to do cutting the vegetables and
washing dishes, I also cleaned the area and do the mopping, and before going home, I assisted in
cleaning up first.

DAY 2
On my Second day, im still in the kitchen and i'm still doing the things that i did on the first day
like cutting the vegetables and cleaning. I made wonton noodles soup, and I also help them
prepare the orders.

DAY 3

my third day, I still have the same schedule from 7 am to 4 on my third day, and am still in the
kitchen making wonton noodles soup.and I continued doing the same tasks as on day 1 and 2, I
helped them cut the vegetables and my manager taught me to clean the area before going.

DAY 4
From 9am to 6 pm I was still assigned to the kitchen area. At this time, I was still doing the work
like on the first day and second day and while doing the work I was under pressure because there
were many people in line and many orders, and When you are done with your work, your
surroundings should be clean.

DAY 5
On my fifth day, my schedule was changed from 8 am to 5 pm, and they started assigning me to
the dining area when I was done with the tasks and taught me how to properly approach people
calmly.

DAY 6
My schedule has changed again from 9 am to 6 pm, but I'm still assigned in the dining area, and
I'm still doing the tasks like cleaning the table and mopping the floor and when you're done with
your work, you can go help how to prepare halo halo and serve meals.

DAY 7
on my seventh day, my schedule is still the same from 9am to 6pm and I still do my job and help
how to serve food and put soft-drinks when you're done, wiping the table and cleaning next to
each other and if nearby when you go home, do some work first.
DAY 8
On my eighth day, my schedule changed from 7 am to 4 pm and I was also assigned to the dining
area and was still doing tasks such as preparing meals for people, cleaning the tables after you
finished eating of the customer and arranging the tables and chairs correctly then after that you
go back to where you are assigned and do your work properly

DAY 9
My schedule is the same from 7 a.m. to 4 p.m., and I am likewise allocated to the dining area, but you ca
n feel stressed since there are so many people and you don't know what to do first.
After that, you have to wipe the tables so they don't become dirty when the customer is seated, and the
n I'll help serve the food to the customer.

DAY 10

On my last day, my friends asked me to help so we could buy food for the chowking staff. as
thanks to them. My schedule also changed from 9 am to 6 pm but I was still assigned to the
dining area then when we finished eating we went back to our work as we do like serving food,
then after that we went home we said goodbye to the staff and thank you all.

APPENDICES

EVALUATION SHEET
TRAINING PICTURES

ATTENDANCE FORM