TABLE OF CONTENTS

1. Approval Sheet (Certification from the Division Chairman

and Vice President for Academic Affairs)
2. Table of Contents
3. Introduction
4. Certificate of Registration
5. Resume
6. Affidavit of Waiver
7. Parents’ Consent
8. The Industry Partner
8.1 Name of the Industry (with picture)
8.2 History
8.3 Company Profile
8.4 Organizational Chart
10. Daily Accomplishment Report
11. Daily Time Record
12. Certificate of Completion (photocopy)
13. OJT Performance Rating Sheet (photocopy)
14. Documentation
15. Assessment of Work Experience
 INTRODUCTION

“Everything is always created twice, first in the mind and then in reality.”

The knowledge of a master student gained in the professors from the master professors
are not enough when only learned by pure imagination. That is why an internship or the so-called
OJT (On-the-Job Training) is created. This serves as a way that gives the master students a
chance to apply the lessons learned from the school. It is also aids the master students to achieve
relevant knowledge and skills through the actual experience in working in the field of their
major. Thus, the workplace and the field serve as a new venue of another learning of the master
students.

On- the- Job Training is valuable where realism is essential. Master students required to
complete the one hundred eight (108) hours. It is particularly good way of developing the skills
and expertise. During on- the- job training, the owner of the company will guides the trainee
through task and processes for them to know how to perform the obligation. Typically, the owner
observes the trainees while to perform their duties. After a long observation, the owner provides
the trainees with feedback on their performance.

For a company or an organization who willingly accept master students trainees, OJT
program provides them additional manpower without expecting salary to pay back. Master
students trainees can bring fresh ideas.

As for the OJT program for FOOD TECHNOLOGY, the master student trainees would
be trained technically in their chosen field of interest. This provides opportunities to go through
the actual methodologies of a specific job using real tools, equipment and documents.

OJT becomes an avenue for future owner of their own business.

PIZZALERIA DE DREW
 HISTORY
Pizzaleria de Drew came from the name Drew Lorraine,

the granddaughter of the owner. Her fashion is baking

since she was teaching home economics. She baked

before using carajay to satisfied her mind. She explore

about baking after her schools. When her daughter

Tamara Harrel loves in baking and her granddaughter

Lorraine Drew always searching in youtube about baking,

Tamara Harrel her daughter decided to put up a business

Pizzaleria de Drew.
November 9, 2016. Pizzaleria de Drew was started. The

owner always attending seminars and workshop to gain

more knowledge in her business and for the satisfaction of

their customers. Every 5:30 in the afternoon Pizzaleria de

drew was open in weekdays and wholeday open in

weekend. In two years of her business, Pizzaleria de drew

was improved. They offer another COFFEE DE DREW for

adittional choices of the customers.

COMPANY PROFILE
ORGANIZATIONAL CHART

OWNER

MILA M. CONSIGNA

MANAGER

TAMARA HARREL M.
CONSIGNA
 Daily Accomplishment Report

Trainee: LILETH QUIRIDO- JUANITE

Company: PIZZALERIA DE DREW

DAILY WORK ACTIVITIES

Week 1-3

DAY DATE DAILY ACCOMPLISHMENT NO. OF

REPORT WORKING
HOURS

JUNE 9-10, 2018 BAKED CAKE, PIZZA. SERVED 16

SATURDAY- SUNDAY CUSTOMERS

MONDAY- FRIDAY JUNE 11-15, 2018 SERVED THE CUSTOMERS 25

SATURDAY-SUNDAY JUNE 16-17, 2018 COOK PIZZA, BAKED CAKE 16

 MONDAY- FRIDAY JUNE 18-22, 2018 SERVED THE CUSTOMERS 25

JUNE 23-24, 2018 BAKED CAKE, PIZZA. SERVED 16

SATURDAY- SUNDAY CUSTOMERS

MONDAY- FRIDAY JUNE 25-29, 2018 SERVED THE CUSTOMERS 25

SATURDAY JUNE 30, 2018 COOK PIZZA, BAKED CAKE 8

TOTAL NO. OF HOURS: 131 HOURS

CERTIFIED BY:

MILA M. CONSIGNA
Owner

CIVIL SERVICE FORM No: 48

DAILY TIME RECORD

LILETH QUIRIDO- JUANITE

(Name)
For the month of JUNE 1-30, 2018
Official hours for arrival { Regular days _ __ _ _ _ _ _
and departure { Saturdays _ _ _ _ _ _ _ _ _ _

UNDER
Day A. M. P. M. TIME
Depar- Depar- Min-
Arrival Arrival Hours
ture ture utes
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
TOTAL _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
I CERTIFY on my honor that the above is a true and correct
report of the hours of work performed. Record of which was made
daily at the time of arrival at and departure from office.

___________________

Verified as to the prescribed office hours.

___________________
In Charge
( See Instruction on back )
OJT PERFORMANCE RATING
SHEET
DOCUMENTATION
 ASSESSMENT OF WORK EXPERIENCE

On the Job Training gives a taste of the real world. One of the most important things I’ve learned
during my OJT is that talent alone is not enough. It is important but is no guarantee of success.
One must also be hard working and should be patient and practice self- discipline. Sacrifice is
important too.

I learned through experience how to cook pizza, bake any kinds of cake, dealing customers.
Although I am Teacher, I’ve already known how to deal people but it is different in business.
Knowing how to handle problems in terms in cooking so that there are times I cooked failure.

OJT is meaningful and fruitful to me through doing things that develop my potential. It is
accomplishing every task with all my hearts and having the initiative to strive harder to learn
seek more.

OJT is more than what it means. It’s the set of training, learning and the most important
ingredients of all, the experience.