Portfolio - Edited

BESTLINK COLLEGE OF THE PHILIPPINES
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School Division office
BESTLINK COLLEGE OF THE PHILIWAIVER
SENIOR HIGH SCHOOL
Quezon City, Metro Manila
A DOCUMENTARY REPORT OF
WORK IMMERSION UNDERTAKEN AT
NUMBER 1 (sm north branch)
Presented to:
RANZEL MARIZ I. TEJERO
Work Immersion Teacher
In Partial Fulfillment of the requirements for

WORK IMMERSION
By:
NAGUITA HOWELL JOHN.

HE- 1211
“Be trained to be the best, be linked to success”

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OCTOBER 2019
APPROVAL SHEET
This narrative report attached hereto entitled A DOCUMENTARY
REPORT OF WORK IMMERSION UNDERTAKEN AT
NUMBER 1 BARBECUES
presented and submitted by HOWELL JOHN T. NAGUITA in

partial fulfillment of the requirements for the Work Immersion
Program of the K to 12 Curriculum, is hereby endorsed for
approval.
______________________
RANZEL MARIZ I. TEJERO

WORK IMMERSION TEACHER

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OCTOBER 2019
Accepted and approved in partial fulfillment of the requirements
for the Work Immersion Program of the K to 12 Curriculum.
________________________
ABRAHAM P. MUYRONG II, MBA

HOME ECONOMICS STRAND HEAD

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ACKNOWLEDGEMENT
I highly appreciate and deeply acknowledgement the following that

have selflessly shared their time and attention in making this Work
Immersion Portfolio.
To Ranzel Mariz I. Tejero, Work Immersion Teacher, for her love and
assistance in the station assignment in Work Immersion.
To Mr. Oliver O. Fabon, our adviser, for her undying support all
throughout the work immersion period.
To Mr. Roy Acuña , our manager , thank you for accepting us to give
an experience. Lmp
To Mr. Janry Buenaventura, our supervisor, thank you for support and
guiding us on our work immersion to give an experience and long
patience.
To Mr. Dr. Charlie I. Cariño, our Vice President in our school Bestlink
College of the Philippines, thank you for this opportunity.
To Mr. ABRAHAM P. MUYRONG II, MBA, our strand head, thank

you for being good stran head we appreciate your advices and giving
us motivation in our work immersion , sometimes we do things bad but
you always understand that thank you very much.
To Almighty God for giving me inspiration and strength during work

immersion.
DEDICATION

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We are very thankful to your that your company and staff for giving
me an inspiration that helped to encourage myself to enhance my
learning and improve my skill especially to empowering to focus on
maintaining quality skill and focus to their time on finding solutions
rather than dwelling on problem that may we apply in the reality or
daily life, enriching and an amazing learning, opportunity makes me
positive and acquire knowledge and skill.
Have good compassion for my opportunity. I greatly valued this
experience and challenges that they can potentially overcome,
enhances individuals learning journey through and into corporate
culture, while also creating an engaging team community,
especially to give value and respect.
I would like to dedicate this to my family who’s always there to
support me and guide me, to my mother Maricel Bitun thank you for
guiding me through ups and down you always be there no matter
what, to my father, Eduardo Bitun thank you for all supports and
you always support our needs even somtimes you aren't there but

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always remember thank you for all your support, to my brother
Mark Byan Bitun ,thank you for cheering me up when sometimes i
feel down but you always says to me "you can do it" and thank
you for always motivating me. Thank you very much to my family
and friends.

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TABLE OF CONTENTS
Title
Page…………………………………………………………………….1
Approval Sheet…………………………………………………………2
Acknowledgement……………………………………………………..3
Dedication…………………………..…………………………………4
Table of
content………………………………………………………………
PRELIMINARIES……………………………………………………………..
Endorsement
Letter…………………………………………………………..
Confirmation
Letter…………………………………………………………..
Parental
Consent…………………………………………………………….
Application
Form……………………………………………………………..
PART2:IMPORTANT POINTS IN WORK IMMERSION………………..2

Introduction………………………………………………………………….
Objectives of the Work
Immersion………………………………………...
Values and Atributes of a student in a Work
Immersion…………………
PART3: THE WORK

PLACE……………………………………………………………………….3
Company Profile…………………..………………………………………..
Company History……………………………………………………………
Company Organizational
Chart……………………………………………

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Location of Company……………………………………………………….
PART4: ACTIVITY REPORT………………………………………………4

Training Plan
Outline………………………………………………………..
Daily Accomplishment
Report……………………………………………...
Weekly Activity
Report…………………….………………………………..
Work Immersion
Highlights…………………………………………………
Performance Appraisal
Report……………………………...……………..
PART6: REFLECTION……………………………………….……………6
Problems Encountered…………………….………………………………
Suggestions and
Recommendation………………………………………
APPENDICES………………………………………………………………7
A.SUMMARY OF WORK IMMERSION DUTY………………………….
B.DAILY TIME RECORD………………………………………………….
C.CERTIFICATE OF COMPLETION……………….…………………….
D.GALLERY OF PICTURES WITH CAPTIONS…………………………
E.APPLICATION LETTER…………………………………………….……
F.UPDATED RESUME/CURRICULUM VITAE………………………….

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PRELIMINARIES

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COMMUNICATION LETTER
Mr. Roy Acuña July 5, 2019

Manager
Number 1 barbecue
Sm north edsa Quezon City
Sir/Madam:
It is with great esteem for the overwhelming reception and accommodation that you
generously extend for the realization of our school’s inaugural Work Immersion under
K12 Curriculum with the first batch of Grade 12 SHS Learners as the trainees. With
this employment simulation students shall have the plat form to apply and to further
hone their competencies in their areas of specialization thru exposure to the real
work environment and preparation for their future careers.
In view of this in accordance with the guidelines of the work immersion, we formally
endorse to your office the following Home Economics students for 30 days of training
equivalent of 240 hours.
1.VAN HARLEY MEJORADA. 4.HOWELL NAGUITA

2. ARNEL RIÑOS 5. CALVIN ABELLA
3. LESTER JACINTO 6.JAY OCAMPO 7.
Attached here with are the resume of the student listed above the parental consent
for your references. Moreover, the Work Immersion teacher of this school will
constantly coordinate with your Company Work Immersion Supervisor so further
education, work ethic and values will be greatly strengthened.
We are looking forward to having positive outcome in this collaboration.
For and By the Authority of the School
Abraham P. Muyrong II, MBA
STRAND HEAD- HE

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PARENT’S WAIVER

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COMPANY ACCEPTANCE FORM

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IMPORTANT
POINTS
IN
WORK
IMMERSION
INTRODUCTION
Work immersion refers to the subject of the senior high school
curriculum, Which involves hands – on experience or work simulation

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in which learners can apply their competencies and acquired
knowledge relevant to their track.
The Dep Ed allowed flexibility in the curriculum to adjust to the market.
The design must be from knowing the theory to the application in
considering the child protection policy and labor laws of the nation. If
we want the learners to go further and have a meaningful learning, we
need the industries to collaborate and provide the necessary
opportunities to these learners. Work immersion is very feature of the
senior high school curriculum.
It can be conducted in different ways depending on the purposes and
needs of learners work immersion they would have already acquired
almost all the competencies and skill that would prepare them for the
curriculum exist.
Work immersion is one of the course requirements for graduation. A
Senior High S chool student has to undergo work immersion in a
business organization/establishment whose work requirements are
related to the specialization. Through this this work immersion, the
students are exposed to and become familiarized with work-related
environment related to their field of specialization.

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“Work immersion is a key feature in the senior high school curriculum.
It can be conducted in different ways depending on the purpose and
needs of the learners,” The guidelines said work immersion which can
range from 80 to 320 hours will enable student to become familiar with
the workplace experience workplace simulation.
“Work immersion will help develop among learner’s life and career
skills and will prepare then to make decisions on postsecondary
education or employment,” the guidelines read.” Through Partnership
building Dep Ed hopes that partner institution will provide learners with
work immersion opportunities, workplace or hands on experience and
additional learning resources,” It added. The agency said school 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.
OBJECTIVES
One of the goals of the k to 12 basic education program is to

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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
subject, in authentic work environments.
To achieve the above objectives, work immersion is thus a
requirements for graduation from secondary education, Learners are
immersed in actual work environments such as workshops offices and
laboratories in witch 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

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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 anf respect
for work.
5. By the time learners reach Senior High School, They would
have already acquired almost all the competencies and skills
that what would prepare them for the curriculum exists (higher
education, employment, Middle-skills development, and
entrepreneurship). Work immersion provides them with an
avenue to test them 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

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would help them as they transition from high school to real life.

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Values and Attributes of a Student in a
Work Immersion
Students – trainees should be characterized by the following values
and attributes in their respective workplace.
ADAPTABLE – change is inevitable, especially when it comes to
business organizations often need to offer new products or ideas to
keep them marketable because of this trend, they need employees
who can easily adapt to change, someone who can keep abreast with
the current trends.
DEPENDABLE – superiors are eyeing for someone whom they can
rely on, a person to whom they can delegate responsibilities, thus
making sure that the operations in the office are cared out properly
even in their absence in fact in a survey conducted. It was revealed
that dependability is the best qualification that employers are looking
for in an employee
GOOD COMMUNICATORS – employers will look for someone who
can express themselves clearly both in written and oral communication
proper communication skills will lessen common company problems in

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the workplace like miscommunication and misunderstanding among
employees or between a superior and his subordinate.
HARD WORKING – hard working employees are partners of an
organization in reaching its goals. They are the “army” that keeps the
company moving forward an employee.
HONEST – Talented employees are assets to the company however,
companies give more weight to honesty and integrity more than
anything else. Honesty comes in different forms honesty in declaring
entries in the daily time record. Honesty in the use of office supplies,
honesty in performing tasks even when the superiors are not around.
ORGANIZED – Part of the work in any establishment is to keep
records and data at hand. Thus, they are looking for someone who is
organized, someone who can easily locate files and can present data.
PASSIONATE – A person who loves what he is doing is positive,
enthusiastic in carrying out his tasks, and seldom gets tired or
experiences burnout. Companies need these types of employees
those who keep doing their work with excellence because they are
passionate about it.

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PROFESSIONAL/ETHICAL – rules are set in the office to make sure
that not only work is carried out properly but the harmonious
relationships among employees are also maintained employers would
want someone who follows company policies and exudes
professionalism, thus serving as a good example to others.
PUNCTUAL – Times is very important in the workplace every second
counts. Employers look for someone who values time because they
relate punctuality to productivity and productivity is equated to success.
A punctual employee reports to work in time, submits report even prior
to the deadline, and accomplishes things within the given schedule.
TEAM PLAYER - Most companies work in teams goals are achieved
by team effort. An employer will look for someone who can work in a
team and can encourage team members to achieve their goals.
RESPONSIBLE - In a work environment, there are targets to be
achieved on a daily or monthly basis. As such, it is important to do your
part in the whole process. Ensure that you deliver your work with
quality, commitment and on time.
For example, if a certain project was given to you, do your research.
Do it accurately. If there are any difficulties, inform your supervisor
ahead of time.

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THE
WORKPLACE

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COMPANY LOGO

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COMPANY PROFILE
Years in the making
Number 1 Barbecues, SM North Edsa
Years in the making
Number 1 Barbecues was launched in August. It started with a 270-seat

space on the ground level of SM East Ortigas last year, then a 200-seat
branch on the third level of City Center, SM North Edsa.
Number 1 Barbecues took years to make, with smoking machines purchased

as early as four years ago.
Sold on the idea of offering world barbecue, Villavicencio and his family
reviewed the concept and worked to keep costs down while maintaining high
standards of the dishes.
Apart from ensuring consistency in sizes and serving portions, Number 1

Barbecues doesn’t scrimp on quality ingredients. Its pork sisig (P119 with
rice) uses lechon, and not just pig face, snout and ears, while imported
hickory wood chips are used to enhance the flavor of its smoked US beef and
pork belly.
“Pecho” barbecue
Preparation is also key, says Pia Villavicenio Lago, who shares Number 1
Barbecues’ managing director duties with her sisters, Cara Villavicencio

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Espinosa and Victoria B. Villavicencio. This is the first time Victoria is working
in the family business.
“We don’t rush the production of all our dishes. That’s how we get our meats
to be tender, juicy or crispy. But these are things we learned through the
years and after running our bigger restaurants.”
Presented with a number, diners are led to their table and served by attendants.
Barbecues are best enjoyed when they’re newly cooked, says Villavicencio, and
servers can have them at your table in five minutes. “We’re priced like a fast-food
place but we run it like a full-service restaurant,” he says
“Lechon sisig”
Non-barbecue dishes
While barbecues are the best sellers, they’re not the only reason customers keep
coming back. Number 1 Barbecues also serves pasta (from spaghetti and baked
macaroni to pancit palabok and canton), Filipino vegetables, pork and beef
sandwiches, and desserts.
There are even crossover dishes: fans of Saisaki can’t say no to the Shrimp Tempura
with rice, available in three pieces (P114) and five pieces (P164). And the Buttered
Shrimp with rice (the most expensive item on the menu at P189) is a favorite from
the original Kamayan restaurant days.
The idea isn’t just to provide budget-conscious diners with as many options as
possible, but also to satisfy them at any time of the day with lighter fare like noodles
or sandwiches. “Though we noticed that Filipinos like to eat rice for merienda,” says
Pia with a laugh.
As the menu continues to evolve (new Korean dishes have been added as well as
more seafood and veggie choices), Number 1 Barbecues is already gearing for
expansion

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Japanese Misono
It’s opening a branch at SM Marikina by the end of the year and SM Southmall by
2019.
Looks like the family that makes eating enjoyable in many ways has come up with
yet another winning restaurant idea.
“We see the same customers every week,” says Pia. “Today, they’ll eat Korean
barbecue, tomorrow they’ll have chicken barbecue, the day after they’ll eat
tempura. And you can hear them planning among themselves what they want to try
the next time they stop by. It’s really nice to hear.”
As for her dad, who has seen and done it all in the restaurant industry, this latest
venture is a learning experience and a chance to uphold his family’s reputation for
consistently treating the public to premium meals and viable food concepts.
“We’d like to perfect it,” says Villavicencio of Number 1 Barbecues, “and I think
we’re getting their.”
COMPANY LOCATION

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3rd level, CITY CENTER, Sm north edsa
ORGANIZATIONAL CHART

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PRODUCT AND SALES

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FACILITIES
front area, besides Bacolod inasal.
Cashier area, Threshold of the store.

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Station one area, beggining of the area of the store.
Station two area, straight Align turn right .

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Dispatching area , right side of the station one.
Kitchen area, twin area of dispatching area.

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Dishwashing area, at the front area of kitchen.

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RULES AND REGULATIONS

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ACTIVITY
REPORT

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TRAINING PLAN OUTLINE
 Venue of Training
 3rd level, CITY CENTER, Sm north edsa
 Proposed date & duration of training
 July 5, 2019 to September 16, 2019
 Days and time
 Monday, Wednesday, Friday and Sunday
 11:00 am - 8:00 pm
 No. of hours to finish
 240 hours
 Field of training
 Bartending
 Food and Beverage

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DAILY ACCOMPLISHMENT REPORT

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DAY # 1
DATE: July 05, 2019
DESIGNATION: Dinning Area
SCHEDULE: 1:00 am to 10:00 pm
First day of ojt we sm north with my classmate and we go wait in the

number 1 wemeet sir janry and others staff of number 1 barbeques sir
janry interview us and she choose who are belong on nightship and
morning ship she teached us howe to use different equipment and we
taste different kind of foods in their restaurant after we tasting the
foods we assign different area and start the ojt.
DAY # 2
DATE: July 07, 2019
Second day of my ojt so very busy of others staff because more quest
the restaurant and my designation give rice the quest and souf and
other concert the quest and when they finish eating I will clean it
immediately for someone else to sit down after I finished cleaning get
them to eat rice

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DAY # 3
DATE: July 08, 2019
My third day of ojt it gives water and broth eat and when there was no
water at the station we were picking up the dish washer and wheb
theres no spoon and pork on the table im here to stop asking for the
guest when iy was fice o clock break time
DAY # 4
DATE: July 10, 2019
Forth day of my ojt, in number 1 restaurant is the same serve the

guest and assist the guest giving all guests spoon and fork giving the
order bussing out all the plate and glasses we alternale bussing out
and free bus of the regular after bussing go to station 2 for serve to any
concert the guest and give all the guest water and rice soup

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DAY # 5
DATE: July 12, 2019
Fifth day of my ojt, going sm north number 1 restaurant and fill up to

present to dat after fill up going the station 1 when the guest is coming
we greet and when they sit in the table we give the spoon and fork and
a glass of the water and the guest get their order in the buffet area
after the guest done eating he/she giving a tip and we buss out all the
done plates and glasses and when repeat again.
DAY # 6
DATE: July 14, 2019
My 6th day in ojt number 1 restaurant is the same serve the guest and
assist the guest giving all guest spoon and fork and the guest done
eating we buss out all done plates and glasses and go to the
dishwasher for cleaning the buss out plate and glass and when repeat
again.

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DAY # 7
DATE: July 15, 2019
Seventh day of my ojt, number 1 restaurant same to another day

assist the guest and giving all concernt and give spoon and fork the
guest and glass of water and give menu for pick on order and pick on
order the guest serve order to the guest and the done eating we buss
out all the done eating we buss out all the done plate and glasses
and go to the dishwasher for cleaning the buss out plate and glass and
repeat again.
DAY # 8
DATE: July 17 , 2019
My 8th day of ojt, go to sm north edsa number 1 restaurant of duty on

dinning area in station 1 I take lunch on the number 1 after eating
lunch I prepare my self after then for able to be good looking and
presentable to the guest after moment hours later I take my breaktime
in 1 hour and after break go back to the duty and second shift in out in
the time card will go home.

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DAY # 9
DATE: July 19, 2019
My 9th day of ojt go to sm north edsa to number 1 restaurant of

duty on dinning area after eating lunch I prepare my self after then for
able to be good looking and presentable guest and done eating we
buss out all done plate and glass and clean the table after the cleaning
the table go to buss out and go to dishwasher after that go to station to
serve again.
DAY # 10
DATE: July 21 , 2019
SCHEDULE: 5:00pm to 10:00 pm
My 10th day of ojt go to sm north edsa to number 1 restaurant after

duty I take lunch and after the take the lunch I prepare my self to be
good looking presentable go to station 1 and serve the guest and
giving spoon and fork and glass of water and done eating the guest we
buss out again and after buss out go to dishwasher for cleaning plate
and glass and spoon and fork.

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DAY # 11
DATE: July 22, 2019
My 11th day of ojt I prepare my self go to sm north edsa the number 1

restaurant after duty I take luch and after that I prepare to be good and
looking and presentable go to station serve all the guest and give
spoon and fork and glasses of water
DAY # 12
DATE: July 26, 2019
DESIGNATION: Dinningn Area
Sixth day of my ojt in recept., I arrive going to sm north , after that

I take lunch and fix my self to be good looking to the guest.
Same task always greet the guest and always smile to them and
assist them to their table.

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DAY # 13
DATE: July 28, 2019
Seventh day of my ojt in recept., I arrive going to sm north , after that I take
lunch and fix my self to be good looking to the guest.
Same task always greet the guest and always smile to them and assist them to
their table.
DAY # 14
DATE: August 2, 2019
SCHEDULE: 1:00 pm to 10:00 pm
Eighth day of my ojt , in recept. I arrive going to sm north , after

that I take lunch and fix myself to be good looking to the guest.

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DAY # 15
Ninth day of my duty, in recept., after that I take lunch and fix
myself to be good looking to the guest.
DAY # 16
Tenth day of my ojt , in recept., after that I take lunch and fix my
self to be good looking to the guest .
Same task greet the guest and always smile to them and assist
them to their table.

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DAY # 17
Eleventh day of my ojt in recept. , I arrive going to sm north, after that I

fix myself to be good looking to the guest.
Same task greet the guest and always smile to them and assist them
to their table.
DAY # 18
Last day of my duty in recept., I arrive going to sm north, after that

I take lunch and fix myself to be good looking to the guest.
Same task greet the guest and always smile to them and assist
them to their table.

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DAY # 19
First day in bar area , I arrive going to sm north, after that I take
lunch and fix myself, before I dispatch the drink I'll make sure that the
glass container is clean.
DAY # 20
Second day in bar area, I arrive going to sm north, after that I take
lunch and fix myself to be good looking to the guest.
Same task i wash the glass container to make it sure the drinks is
clean when dispatch the drink order.

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DAY # 21
Third day in bar area, I arrive going to sm north, after that I take
lunch and fix myself.
Same task I wash the glass container to make it sure the drink I
dispatch is clean.
DAY # 22
DESIGNATION: Dispatching/ Preparation (Drinks)
Fourth day in bar area, I arrive going to sm north, after that I take
dispatch is clean.

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DAY # 23
Fifth day in bar area, I arrive going to sm north, after that I take
dispatch is clean.
DAY # 24
Sixth day in bar area, I arrive going to sm north , after that I take
dispatch is clean.

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DAY # 25
Seventh day in bar area, I arrive going to sm north, after that I take
dispatch is clean.
DAY# 26
Eighth day in bar area, I arrive going to sm north, after that I take
dispatch is clean.

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DAY # 27
DATE:September 1, 2019
Ninth day in bar area, I arrive going to sm north, after that I take
dispatch is clean.
DAY # 28
Tenth day in bar area, I arrive going to sm north, after that I take
Same task I wash the glass container to make it Sure the drink I
dispatch is clean.

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DAY # 29
Eleventh day in bar area, I arrive going to sm north, after that I

take lunch and fix myself to be good looking to the guest.
Same task I wash the glass container to make it sure the drink I dispatch is
clean.
DAY # 30
Twelve day in bar area, I arrive going to sm north I take lunch and
fix myself to be good looking to the guest.
dispatch is clean.

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DAY # 31
Thirteen day in bar area, I arrive going to sm north, after that I take
lunch and fix myself to be good looking to the guest .
dispatch is clean.
DAY # 32
Fourteen day in bar area, I arrive going to sm north, after that I

take lunch and fix myself to be good looking to the guest.
dispatch is clean.

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DAY # 33
Fifteen day in bar area, I arrive going to sm north, after that I take
Same task I wash the glass container to make it sure the drink is
clean.
DAY # 34
Sixteen in bar area, I arrive going to sm north, after that I take

dispatch is clean.

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PERFORMANCE APPRAISAL REPORT

(EVALUATION FORM)

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REFLECTION
Problems encountered
Guest Complaint # 1:slow serving to the guest orders
How did it happened
- when somtimes so many guest that we eat in our restaurant, it
happen when the service crew is not enough sometimes they
can't manage their services lilke serving water , soup , and unli
rice I they need to refill, and sometimes the service crew they i
gnore the guest I they are to much busy.
How you and the company resolved it
- how resolve it, I think add the employer in the dining area.
Learnings
-even if too much guest that we enter our restaurant , know the
priorities as a service crew.

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Guest Complaint # 2: Incomplete order
How did it happened
- sometimes if many order that we claim in distpaching area , sometimes
the guest is Whirl mind because the that punch in cashier they change the
order , and also the order slip is mistaken by the cashier.
How you and the company resolved it
- in order that to resolve it for not mistaken the order make it sure
note the order.
Learning
- if ever the order is incomplete , fill in the order that didn't serve
to avoid conflict or guest complaints.
Guest complaint # 3 not raw the food
How did it happen

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-sometimes the guest is hurriedly because their time is limiif ,
especially if the guest is employer in the department
store.somecoo we encounter the food of the guest is not to cook.
How you and the company resolved it.
- turn the food in dispatching area and tell In the kitchen area that
the food is be "well done" .
Learn
- cook the food well and serve it neat and clean.
Guest complaint # 4

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SUGGESTIONS AND RECOMMENDATION
On the Work immersions training is indeed with and necessary to
students because the program expands the students’ knowledge as it
helps the students explore by their skills in the actual working area. A
work immersion is the launching step to a student’s knowledge actual
working experience. The trainee can practice applying their lessons
learned from the years of formal educational.

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SUMMARY OF
WORK IN
DUTY

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DAILY TIME RECORD
TIME CARD
CERTIFICATE OF COMPLETION

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GALLERY OF PICTURES WITH

CAPTION

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NUMBER 1 FAMILY
DISPATCHING AREA

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KITCHEN AREA
DISHWASHING AREA

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RESUME

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HOWELL JOHN T. NAGUITA

Address: Brgy. 176 Bagong Silang Caloocan City
Cellphone no.: 09455861440
Gmail..howellnaguita@yahoo.com
OBJECTIVES
To secure Challenging position in a reputable organization to expend my

learnings, knowledge, and skills.
PERSONAL DATA
Date of Birth:November 06 1998
Birth Place: Caloocan City
Sex: Male
Religion: Roman catholic
Name of father: Gary S. Naguita occupation: Driver
Name of mother:Marlita T.Naguita occupation: Health Center
EDUCATIONAL BACKGROUND
Senior high school: Bestlink College of the Philippines 2018-present
Junior high: Kalayaan National High School. 2017-2018

2014-2018

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Elementary: Kalayaan Elementary School. 2008 -2012
SKILLS:
 I can cook
 I can wash soiled dishes
 I can wash clothes
 I can do all around work
CHARACTER REFERENCE
Marlita Naguita T. Mother
Mr. Oliver Fabon Adviser

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BESTLINK COLLEGE OF THE PHILIPPINES

BESTLINK COLLEGE OF THE PHILIWAIVER

SENIOR HIGH SCHOOL

Quezon City, Metro Manila

In Partial Fulfillment of the requirements for

NAGUITA HOWELL JOHN.

“Be trained to be the best, be linked to success”

presented and submitted by HOWELL JOHN T. NAGUITA in

RANZEL MARIZ I. TEJERO

“Be trained to be the best, be linked to success”

ABRAHAM P. MUYRONG II, MBA

“Be trained to be the best, be linked to success”

I highly appreciate and deeply acknowledgement the following that

To Mr. ABRAHAM P. MUYRONG II, MBA, our strand head, thank

To Almighty God for giving me inspiration and strength during work

“Be trained to be the best, be linked to success”

BESTLINK COLLEGE OF THE PHILIPPINES

me an inspiration that helped to encourage myself to enhance my

learning and improve my skill especially to empowering to focus on

maintaining quality skill and focus to their time on finding solutions

rather than dwelling on problem that may we apply in the reality or

daily life, enriching and an amazing learning, opportunity makes me

positive and acquire knowledge and skill.

Have good compassion for my opportunity. I greatly valued this

experience and challenges that they can potentially overcome,

enhances individuals learning journey through and into corporate

culture, while also creating an engaging team community,

especially to give value and respect.

I would like to dedicate this to my family who’s always there to

guiding me through ups and down you always be there no matter

“Be trained to be the best, be linked to success”

Mark Byan Bitun ,thank you for cheering me up when sometimes i

“Be trained to be the best, be linked to success”

PART2:IMPORTANT POINTS IN WORK IMMERSION………………..2

PART3: THE WORK

“Be trained to be the best, be linked to success”

PART4: ACTIVITY REPORT………………………………………………4

“Be trained to be the best, be linked to success”

“Be trained to be the best, be linked to success”

Mr. Roy Acuña July 5, 2019

1.VAN HARLEY MEJORADA. 4.HOWELL NAGUITA

We are looking forward to having positive outcome in this collaboration.

For and By the Authority of the School

Abraham P. Muyrong II, MBA

“Be trained to be the best, be linked to success”

“Be trained to be the best, be linked to success”

“Be trained to be the best, be linked to success”

“Be trained to be the best, be linked to success”

COMPANY ACCEPTANCE FORM

“Be trained to be the best, be linked to success”

curriculum, Which involves hands – on experience or work simulation

“Be trained to be the best, be linked to success”

knowledge relevant to their track.

The Dep Ed allowed flexibility in the curriculum to adjust to the market.

The design must be from knowing the theory to the application in

we want the learners to go further and have a meaningful learning, we

need the industries to collaborate and provide the necessary

opportunities to these learners. Work immersion is very feature of the

senior high school curriculum.

It can be conducted in different ways depending on the purposes and

needs of learners work immersion they would have already acquired

Work immersion is one of the course requirements for graduation. A

Senior High S chool student has to undergo work immersion in a