Accomplished Forms: 300503-Benito Soliven National High School

Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
Schools Division Office Of Isabela
Benito Soliven North District
300503-BENITO SOLIVEN NATIONAL HIGH SCHOOL
District 02, Benito Soliven, Isabela 3331
 +63-917-307-4317
  b.solivennhs@gmail.com
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PART I:
ACCOMPLISHED
FORMS
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Jens Bryan C.
Balbin
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P a g e 5 | 196
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P a g e 6 | 196
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Godfrey L.
Balisi
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P a g e 8 | 196
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P a g e 9 | 196
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P a g e 10 | 196
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P a g e 11 | 196
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Feverlyn S.
Bulaag
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P a g e 14 | 196
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P a g e 15 | 196
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P a g e 16 | 196
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Gracious S.
Butac
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P a g e 21 | 196
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Rhodesa T.
Corpuz
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P a g e 26 | 196
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Christine Joy A.
Olerte
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P a g e 31 | 196
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Karen S.
Saladino
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P a g e 36 | 196
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PART II:
PICTURES OF
WORK
IMMERSION
SITE AND
NON-WRITTEN
OUT-
PUT.
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DOMINGO’S BAKERY
“This is the image of the work immersion site in villa Lucban. It is a bakeshop
which deliver their products to different Barangay of Benito Soliven, Isabela.”
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TOOLS AND EQUIPMENT
“This is a machine use to knead

and make the dough more
soften”
“Bangka use to mix dry andliquid

ingredients for different kind of
breads”
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“An enclose space in which

food is heated and this is the
most important equipment in
baking”
-Oven
“One of the most important

tools in baking”
-Baking pan
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“This is equipment use in

proofing”
-Proofing Cabinet
“It is very important

because it measure the
exact amount of the
ingredient”
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“It is also very useful thing in

baking”
“Equipment used in
molding and in
packaging”
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PICTURES OF NON- WRITTEN OUT/ PROJECTS
“SQUASH BREAD” It
is a bakery product filled the
top with cheese.
“SPANISH BREAD” has a

sweet filling inside
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“ENSAYMADA” one of the

best- selling product in the area
“MALIGAYA BREAD” One

of the product we made during
our work immersion.
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“MONAY” You need to

exert a lot of energy in
molding it.
“PANDESAL”
Ready to cook.
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PART III:
ILLUSTRATION
OF ACTIVITIES
PERFORMED
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Name of student Jens Bryan Balbin Grade and Section 12-aldebaran

School Benito Soliven Immersion Site Domingo’s
National High School Bakery
track acadamic
Duration of work 80 hours Strand/Specialization General academic
immersion
School Partnerships Mr. John Chester Contact number

Focal Person Delapena
Work Immersion Ms. Vanessa Contact Number
Teacher Dominique C. Acoba
Competencies Task/Activities Time Actual Schedule Remark

Allotme
Nt
I. Pre Immersion
A.Understands expected
behavior,rules and November 5-6, 2018
regulation,and term and Attends the pre- 2 Monday-
condition of immertion Tuesday
Memorandum of orientation. 7:30am-
Agreement for the work 8:30am
immersion
B.Apreciates importance
of credencials by writing November 7-9/12-,
resume, filling out 4 2018 Monday-Friday
application forms, job Prepare and secures 7:30am-8:30am
interview skills training, required dcument
and visiting concerned 4
offices for the work (for Work Immersion
immesion Requirements)
C. discusses the content
of fortfolio
II. Immersion Proper

A. Appreciates
management processes by Monday-Friday
observing, edentifying 7:30 am – 11: 30
and describing the 1:00pm-5:00pm
following:
Batch 1:
1. Nature of the business November 19-23
2. Description of the 1. reports to the November 26-29
products/services company based on December 3
3. Target clientele agreed timeframe
4. Organizational Batch 2:
structure 2. receives December 4-7,10
5. Company rules and orientation from the December 11-14,17
regulations company/establish
ments on the nature Batch 3:
of the business, December 18-21
description of the January 2-4,7-9
Batch 4:
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products/services, January 10-11,

target clientele, 14-16
organizational January 17-18,
structure, and rules 21-23
and regulation
Batch 5:
3. prepare areport January 24,25,
on the activities 28-30
performed January 31
February 1,4,6-8
B. Appreciates business 1. reports to the

processes by observing company based on Monday-Friday
and participating in agreed timeframe 7:30 am – 11: 30
safety/ production 2. receive 1:00pm-5:00pm
/maintenance/ quality/ orientation on the
controll quality assurance/ different process of Batch 1:
costumer satisfaction/ the business November 19-23
housekeeping/ hygiene establishments such November 26-29
and others as: safety December 3
production,
maintenance, Batch 2:
quality control, December 4-7,10
quality assurance, December 11-14,17
costumer care,
housekeeping and Batch 3:
hygiene December 18-21
January 2-4,7-9
3. prepares a report
that document the Batch 4:
activities performed January 10-11,
14-16
January 17-18,
21-23
Batch 5:
January 24,25,
28-30
January 31
February 1,4,6-8
C. Applies learned skills 1. performs hands-

and proper values on activities that
acquired in school: are acquired in
his/her chosen field
Prepare and produce of specialization:
bakery products
Select, measure and Monay
weight reqiured Pan de sal 72
ingredients Pa de coco
Use appopriate equipment Swiss roll
Prepare avariety of bakery Other bakery
products products
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Bake bakery products

select required oven
temperature to bake goods Monday-Friday
7:30 am – 11: 30
Prepare and produce 1:00pm-5:00pm
pastry products
Select measure and
weight required
ingredients Batch 1:
Use appropriate November 19-23
equipment Tart November 26-29
Prapare a variaty of pastry Empanada December 3
products Other pastry
Bake pastry product products, Batch 2:
Select requied oven December 4-7,10
temperature to bake good December 11-14,17
Prapare a variety of
fillings and coating/icing, Batch 3:
glazes and decoration for December 18-21
pastry production January 2-4,7-9
Fill and decorate pastry
products Batch 4:
Finish pastry production January 10-11,
Present baked pastry 14-16
products January 17-18,
Store pastry product 21-23
Select packiging
appropriate for the Batch 5:
preservation of products January 24,25,
28-30
January 31
Prepare and present February 1,4,6-8
gateaux, tortes and cakes
Select, measure and
weight required
ingredients
Select required oven
temperature
Preapare sponges and
cake
Use appropriate
equipment
Prepare and select filling
Decorate sponge and
cakes
Present cakes
Store cakes chiffon cake
cake roll
Prepare and display peti other cake products
fours
Prepare, cut and assemble
spongees
Prepare fondant icing
Prepare a fresh peti four
Use garnishes, glazes
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Prepare marzipan petit

four
Prepare caramelized petit
fours
Display petit four
Store petit four
pretty petit fours
Present dessert other petit hours
Postion and present
dessert
Plate and decorate dessert
Plan and utilize dessert Monday-Friday
buffet service 7:30 am – 11: 30
Prepare and arrange 1:00pm-5:00pm
variety of dessert
Store dessert
Package dessert
Batch 1:
November 19-23
November 26-29
December 3
cakes
petit fours Batch 2:
fruit salads December 4-7,10
leche flan December 11-14,17
other hot and cold
desserts Batch 3:
December 18-21
January 2-4,7-9
Batch 4:
January 10-11,
14-16
2. perform other January 17-18,
required tasks 21-23
based on the
agreement Batch 5:
January 24,25,
3. renders reports 28-30
on the teacher and January 31
the industry February 1,4,6-8
supervisor for
immersion
4. records the daily

tasks performed
III. Post immersion
Evaluates work 1. present his:her
Experience by: portfolio
presenting a portfolio
with weelky diary entries 2. discusses his/her
comparing and work immersion
contrasting school and experience and
work application of skills, relates its
knowledge, and attitudes importance to
writing an update resume
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reflecting on their work his/her 2 February 11-12,

immersion experiences specialization 2018
7:30am-9:30am
3. particles in the
exhibit organized
bu the teacher
4. writers an
updates resume
taking into
consideration his
experience while in
the work
immersion venue
5. reflicts on their
work immersion
experience
STUDENT SHALL NOT BE GIVEN OTHER ACTIVITIES OUTSIDE OF THOSE PREVIOUSLY

AGREED UPON, WHICH ARE ANCHORED ON THE STATED COMPETENCIES.
CERTIFIED TRUE AND COREECT:
JENS BRYAN G. BALBIN

STUDENT’S SIGNATURE OVER PRINTED NAME JOEL SON B. BALBIN
PARENT’S SIGNATURE OVER PRINTED NAME
VANESSA DOMINIQUE ACOBA
WORK IMMESION TEACHER’S SIGNATURE R-JAY DOMINGO
INDUSTRIAL SUPERVISOR’S SIGNATURE
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Name of student Godfrey L. Balisi Grade and Section 12-Copernicus

track acadamic
immersion


Allotme
Nt
I. Pre Immersion
immersion
of fortfolio

A. Appreciates
following:
Batch 1:
Batch 4:
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products/services, January 10-11,

target clientele, 14-16
organizational January 17-18,
structure, and rules 21-23
and regulation
Batch 5:
3. prepare areport January 24,25,
on the activities 28-30
performed January 31
February 1,4,6-8

production,
costumer care,
January 2-4,7-9
14-16
January 17-18,
21-23
Batch 5:
January 24,25,
28-30
January 31
February 1,4,6-8

bakery products
products products
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7:30 am – 11: 30
pastry products
Select measure and
weight required
equipment Tart November 26-29
Prapare a variaty of pastry Empanada December 3
products Other pastry
Bake pastry product products, Batch 2:
Select requied oven December 4-7,10
products Batch 4:
Select packiging
28-30
January 31
Select, measure and
weight required
ingredients
temperature
cake
Use appropriate
equipment
Decorate sponge and
cakes
Present cakes
Store cakes chiffon cake
cake roll
Prepare and display peti other cake products
fours
spongees
P a g e 54 | 196
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four
fours
Display petit four
Store petit four
pretty petit fours
Present dessert other petit hours
Postion and present
dessert
Plan and utilize dessert Monday-Friday
buffet service 7:30 am – 11: 30
Prepare and arrange 1:00pm-5:00pm
variety of dessert
Store dessert
Package dessert
Batch 1:
November 19-23
November 26-29
December 3
cakes
other hot and cold
desserts Batch 3:
December 18-21
January 2-4,7-9
Batch 4:
January 10-11,
14-16
based on the
agreement Batch 5:
January 24,25,
supervisor for
immersion

tasks performed
III. Post immersion
writing an update resume
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reflecting on their work his/her 2 February 11-12,

immersion experiences specialization 2018
7:30am-9:30am
3. particles in the
exhibit organized
bu the teacher
4. writers an
updates resume
taking into
consideration his
experience while in
the work
immersion venue
work immersion
experience

GODFREY L. BALISI
STUDENT’S SIGNATURE OVER PRINTED NAME ALEX L. BALISI
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Name of student Feverlyn S. Bulaag Grade and Section 12-aldebaran

track acadamic
immersion


Allotme
Nt
I. Pre Immersion
immersion
of fortfolio

A. Appreciates
following:
Batch 1:
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products/services, Batch 4:
target clientele, January 10-11,
organizational 14-16
structure, and rules January 17-18,
and regulation 21-23
3. prepare areport Batch 5:

on the activities January 24,25,
performed 28-30
January 31
February 1,4,6-8

production,
costumer care,
January 2-4,7-9
14-16
January 17-18,
21-23
Batch 5:
January 24,25,
28-30
January 31
February 1,4,6-8

bakery products
products products
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temperature to bake goods
Monday-Friday
Prepare and produce 7:30 am – 11: 30
pastry products 1:00pm-5:00pm
Select measure and
weight required
ingredients
Use appropriate Batch 1:
equipment November 19-23
Prapare a variaty of pastry Tart November 26-29
products Empanada December 3
Bake pastry product Other pastry
Select requied oven products, Batch 2:
Prapare a variety of December 11-14,17
fillings and coating/icing,
glazes and decoration for Batch 3:
pastry production December 18-21
Fill and decorate pastry January 2-4,7-9
products
Finish pastry production Batch 4:
Present baked pastry January 10-11,
products 14-16
Store pastry product January 17-18,
Select packiging 21-23
appropriate for the
preservation of products Batch 5:
January 24,25,
28-30
Prepare and present January 31
gateaux, tortes and cakes February 1,4,6-8
Select, measure and
weight required
ingredients
temperature
cake
Use appropriate
equipment
Decorate sponge and
cakes
Present cakes
Store cakes
chiffon cake
Prepare and display peti cake roll
fours other cake products
spongees
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four
fours
Display petit four
Store petit four
Present dessert pretty petit fours

Postion and present other petit hours
dessert
Plan and utilize dessert
buffet service Monday-Friday
Prepare and arrange 7:30 am – 11: 30
variety of dessert 1:00pm-5:00pm
Store dessert
Package dessert
Batch 1:
November 19-23
November 26-29
December 3
cakes
other hot and cold
desserts Batch 3:
December 18-21
January 2-4,7-9
Batch 4:
January 10-11,
14-16
based on the
agreement Batch 5:
January 24,25,
supervisor for
immersion

tasks performed
III. Post immersion
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writing an update resume his/her

reflecting on their work specialization 2 February 11-12,
immersion experiences 2018
3. particles in the 7:30am-9:30am
exhibit organized
bu the teacher
4. writers an
updates resume
taking into
consideration his
experience while in
the work
immersion venue
work immersion
experience

FEVERLYN BULAAG
STUDENT’S SIGNATURE OVER PRINTED NAME FERDINAND N. BULAAG
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Name of student Gracious S. Butac Grade and Section 12-Polaris

track acadamic
immersion


Allotme
Nt
I. Pre Immersion
immersion
of fortfolio

A. Appreciates
following:
Batch 1:
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performed 28-30
January 31
February 1,4,6-8

production,
costumer care,
January 2-4,7-9
14-16
January 17-18,
21-23
Batch 5:
January 24,25,
28-30
January 31
February 1,4,6-8

bakery products
products products
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Monday-Friday
Select measure and
weight required
ingredients
products
products 14-16
appropriate for the
January 24,25,
28-30
Select, measure and
weight required
ingredients
temperature
cake
Use appropriate
equipment
Decorate sponge and
cakes
Present cakes
Store cakes
chiffon cake
spongees
P a g e 64 | 196
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four
fours
Display petit four
Store petit four

dessert
Store dessert
Package dessert
Batch 1:
November 19-23
November 26-29
December 3
cakes
other hot and cold
desserts Batch 3:
December 18-21
January 2-4,7-9
Batch 4:
January 10-11,
14-16
based on the
agreement Batch 5:
January 24,25,
supervisor for
immersion

tasks performed
III. Post immersion
P a g e 65 | 196
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exhibit organized
bu the teacher
4. writers an
updates resume
taking into
consideration his
experience while in
the work
immersion venue
work immersion
experience

GRACIOUS S. BUTAC
STUDENT’S SIGNATURE OVER PRINTED NAME
PRINTED NAME
FLORENCIO S. BUTAC
PARENT’S SIGNATURE OVERPRINTED NAME
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Name of student Rhodesa T. Corpuz Grade and Section 12-Polaris

track academic
immersion

Focal Person Dela Pena

Allotme
Nt
I. Pre Immersion
immersion
of fortfolio

A. Appreciates
following:
Batch 1:
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performed 28-30
January 31
February 1,4,6-8

production,
costumer care,
January 2-4,7-9
14-16
January 17-18,
21-23
Batch 5:
January 24,25,
28-30
January 31
February 1,4,6-8

bakery products
products products
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Monday-Friday
Select measure and
weight required
ingredients
products
products 14-16
appropriate for the
January 24,25,
28-30
Select, measure and
weight required
ingredients
temperature
cake
Use appropriate
equipment
Decorate sponge and
cakes
Present cakes
Store cakes
chiffon cake
spongees
P a g e 69 | 196
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four
fours
Display petit four
Store petit four

dessert
Store dessert
Package dessert
Batch 1:
November 19-23
November 26-29
December 3
cakes
other hot and cold
desserts Batch 3:
December 18-21
January 2-4,7-9
Batch 4:
January 10-11,
14-16
based on the
agreement Batch 5:
January 24,25,
supervisor for
immersion

tasks performed
III. Post immersion
P a g e 70 | 196
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exhibit organized
bu the teacher
4. writers an
updates resume
taking into
consideration his
experience while in
the work
immersion venue
work immersion
experience

RHODESA T. CORPUZ
STUDENT’S SIGNATURE OVER PRINTED NAME SAMUEL G. CORPUZ
PARENT’S SIGNATURE OVER
PRINTED NAME
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Name of student Christine Joy A. Grade and Section 12-Aldebaran

Olarte
track acadamic
immersion


Allotme
Nt
I. Pre Immersion
immersion
of fortfolio

A. Appreciates
following:
Batch 1:
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performed 28-30
January 31
February 1,4,6-8

production,
costumer care,
January 2-4,7-9
14-16
January 17-18,
21-23
Batch 5:
January 24,25,
28-30
January 31
February 1,4,6-8

bakery products
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products products
7:30 am – 11: 30
pastry products
Select measure and
weight required
Prapare a variaty of pastry Tart December 3
products Empanada
Bake pastry product Other pastry Batch 2:
Select requied oven products, December 4-7,10
products Batch 4:
Select packiging
28-30
January 31
Select, measure and
weight required
ingredients
temperature
cake
Use appropriate
equipment
Decorate sponge and
cakes
Present cakes
Store cakes
chiffon cake
spongees
P a g e 74 | 196
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

four
fours
Display petit four
Store petit four
Present dessert
Postion and present pretty petit fours
dessert other petit hours
Store dessert
Package dessert
Batch 1:
November 19-23
November 26-29
December 3
cakes Batch 2:
petit fours December 4-7,10
leche flan
other hot and cold Batch 3:
desserts December 18-21
January 2-4,7-9
Batch 4:
January 10-11,
14-16
January 17-18,
2. perform other 21-23
required tasks
based on the Batch 5:
agreement January 24,25,
28-30
3. renders reports January 31
on the teacher and February 1,4,6-8
the industry
supervisor for
immersion

tasks performed
III. Post immersion
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exhibit organized
bu the teacher
4. writers an
updates resume
taking into
consideration his
experience while in
the work
immersion venue
work immersion
experience

CHRISTINE JOY A. OLARTE

STUDENT’S SIGNATURE OVER PRINTED NAME ARNULDFO OLARTE
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Name of student Karen S. Saladino Grade and Section 12-Copernicus

track acadamic
Duration of work Strand/Specialization General academic
immersion


Allotme
Nt
I. Pre Immersion
immersion
of fortfolio

A. Appreciates
following:
Batch 1:
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performed 28-30
January 31
February 1,4,6-8

production,
costumer care,
January 2-4,7-9
14-16
January 17-18,
21-23
Batch 5:
January 24,25,
28-30
January 31
February 1,4,6-8

bakery products
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products products
7:30 am – 11: 30
pastry products
Select measure and
weight required
Prapare a variaty of pastry Tart December 3
products Empanada
Bake pastry product Other pastry Batch 2:
Select requied oven products, December 4-7,10
products Batch 4:
Select packiging
28-30
January 31
Select, measure and
weight required
ingredients
temperature
cake
Use appropriate
equipment
Decorate sponge and
cakes
Present cakes
Store cakes
chiffon cake
spongees
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four
fours
Display petit four
Store petit four
Present dessert
Postion and present pretty petit fours
dessert other petit hours
Store dessert
Package dessert
Batch 1:
November 19-23
November 26-29
December 3
cakes Batch 2:
petit fours December 4-7,10
leche flan
other hot and cold Batch 3:
desserts December 18-21
January 2-4,7-9
Batch 4:
January 10-11,
14-16
January 17-18,
2. perform other 21-23
required tasks
based on the Batch 5:
agreement January 24,25,
28-30
3. renders reports January 31
on the teacher and February 1,4,6-8
the industry
supervisor for
immersion

tasks performed
III. Post immersion
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exhibit organized
bu the teacher
4. writers an
updates resume
taking into
consideration his
experience while in
the work
immersion venue
work immersion
experience

KAREN S. SALADINO
STUDENT’S SIGNATURE OVER PRINTED NAME MARILOU SALADINO
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As you can see we’re cleaning the used baking pan. we do this every day because I believe,
sanitation is very important in baking. Why? Simply as to protect the bakery products, to protect it in any
bactiria. So that the breas will be safe to eat.
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Godfrey and Jens doing the process of mixing.
We want to experience how to mix dry and liquid ingredients, that’s why rhodesa and I try to help
Godfrey and Jens.
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Here we maked spanish bread.
Molding monay using two hands.
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We do mini maligaya. The filling and the dough have a small amount compared to the regular size of
maligaya
Cut the dough horizontal then roll until it shapes like a log.
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Putting cheese powder on top of squash bread.
After putting cheese powder on top, its time now to arrange it in baking sheet.
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Putting dots/ design on top of maligaya bread.
Put at least 16 maligaya bread in one baking sheet
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Remove the cooked monay inside the oven and put it in proofing cabinet.
Placing the uncooked monay inside the oven.
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Applying packaging process.
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PART IV:
WEEKLY
DIARY
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Jens Bryan C.
Balbin
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Nov.19,2018 (Day 1)
My first day in the bakery is introducing yourself to the owner of the bakery. Mr. and Mrs. Bjay
and Katherine Domingo. After finish introducing our self, they teach us how to clean inside the bakery
uncle Bjay and lolo Billy Teach us how to make bread.
In the afternoon we start learn how to make a pandesal we are just two boys in our group that’s why, we
are the one to beak. We feel tired because it is our first time experience how to make bread. But we enjoy
it so much.
Nov.20,2018 (Day 2)
Our second day in the bakery. In the morning we clean first inside the bakery after doing that. We
bake and make a Spanish bread, maligaya, aquash, in the afternoon we make pandesal and monay. After
cooking the bread. we just wait until the bread cold and if already cold we pack it in the plastic.
Nov.21,2018 (Day 3)
Third day in the bakery. Us usual we do cleaning in the morning after cleaning we prepare the
sugar, margarine, flour. CSP. And we bake and make a Spanish bread, maligay, ensaymada, squash. In
the afternoon we make a pandesal and monay. After cooking we pack it.
Nov. 22,2018 (Day 4)

Our 4th day in the domingo’s bakery. We just clean in the morning after cleaning we just make a
bread for ore snacks only the afternoon we make pandesal and monay.
Nov.23,2018 (Day 5)
Our 5th day in the bakery. Same way again just doing cleaning inside the bakery.after cleaning we
are doing measuring. In the afternoon we make a pandesal and monay. After cooking we pack it.
Nov.26,2018 (Day 6)
Our 6th day in the bakery. We learn a lot of things for the past five days that we stay in the bakery.
We learn how to measure a bread, we learn how to clean inside the bakery, we learn how to make a bread
in the afternoon we make a pandesal and monay.
Nov.27,2018 (Day 7)
Our 7th day in Domingo’s bakery. Our daily routines cleaning inside the bakery after we clean we
do measuring and baking. We make Spanish bread,Ensaymada, squash and maligaya. In the afternoon we
will help its other to make a pandesal and monay.
Nov.28,2018 (Day 8)
Our 8th day in the bakery. We do the same way yesterday. We do preparing the ingredients like
margarine, sugar, CSP and water we do the mixing method. After that we do fillings in the afternoon we
make a pandesal and monay. Again with Godfrey and my other group after cooking we pack it.
Nov. 29,2018 (Day 9)

Our 9th day in the bakery same at the following days we do cleaning the baking pan and inside the
bakery. After we clean me and Godfrey we help each other to bake. After that we do making bread in the
afternoon we make pandesal and monay. After we cook we do the same thing we do yesterday the
packaging.
Dec.03,2018 (Day 10)

Our 10th day or last day of our work emersion we bake a half sack of flour we my group mates
and we make a bread in the afternoon we make again pandesal and monay. For the 10th days that I’ve stay
in the bakery, I learn a lot of things thank you so much to the owner of this bakery Mr. and Mrs. Domingo
your so kind and nice to us thank you because you give more experience to our group.
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Godfrey L. Balisi
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Nov. 19,2018 (Day 1)

When we arrive at the bakery they introduce us the bakery and also we introduce our self after
that we started and they teach us how to clean properly a tray, bread knife, and table after that they show
us how to mix and they also teach us the measurement of ingredients, they teach us how to mold different
breads and after lunch break the bread that has been puff they teach how the proper way to cook it.
Nov. 20,2018 (Day 2)

In the morning the thing that we do are we clean all the equipment that we used yesterday and
then when the master arrive he teach us how to mix properly and the proper measurement of all
ingredients, after that we mold different kinds of breads in the second day, it’s hard to mold with our both
hands so they teach us the simple way to mold and then after all the breads the we mold we put in the tray
and put it to proofing cabinet and we wait it until it proof and in the afternoon we cooked all the breads
and we do a pandesal after the when there still time we pack all the bread.
Nov.21,2018 (Day 3)
In the morning we clean all the equipment that we use yesterday and then the master baker give
us a task to mix a one sock of flour and he ask if we still remember the measures of the other ingredients
in the first it’s hard to mix because too many flours, but they help us and then after that we mold, we put
it in proofing cabinet and we wait it until it puff and in the afternoon we cook all the breads and we make
pandesal and we pack some breads that has been cooked.
Nov.22,2018 (Day 4)
In the morning we clean all the equipment that we used yesterday and then kuya BJ teach us how
to make our own bread while we still waiting for the flour that they buy and in the afternoon, when the
flour arrive we make pandesal and we wait until it Puff we cooked it.
Nov 23,2018 (Day 5)

In the morning as usual we clean all the equipment and after that me and Jens mix again a one
sock of flour and we mold and we put it into proofing cabinet wait until it Puff and in the afternoon we
cook it and we make pandesal and the Master baker teach us how to cook it and after that we pack some
breads.
Nov. 26, 2018 (Day 6)

Monday in the morning the thing that we do is that we clean all equipment and all inside the
bakery and kuya BJ say that the Master baker is coming, so we wait him and when kuyaNunuy arrive we
start to mix and mold and put it in the proofing cabinet and we wait until it Puff in the afternoon we
cooked and the Master baker make a pandesal and we packed.
Nov.27, 2018 (Day 7)

In the morning as usual we clean all the equipment that we used yesterday and while the master
baker mixing the dough he asks me and Jens to make fillings but were not sure about the measurement.
But kuyanonong help us to do it.and we mold again and we put it in proofing cabinet and wait until it
Puff. In afternoon again we cooked and we make pandesal after that we pack it.
Nov. 28, 2018 (Day 8)

In morning as usual we clean equipment and when master baker arrive we start again as usual me
and Jens in one sack of flour and after that we mold and put it in proofing cabinet and wait until it Puff. In
afternoon we cook and then we make pandesal while the girls making pandesal me and Jens baking all the
bread that has been Puff and when there’s still time we pack it.
Nov. 29,2018 (Day 9)

In morning we clean all the equipment that we use yesterday and then this time the master baker
gives us two sack of flour the other one is for Jens and the other one is for me. Our master baker tests us if
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we can do it with our own. After that the girls do the molding and we rest. And in the afternoon as usual
we cook and made pandesal we pack some bread.
Dec. 03,2018 (Day 10)

Last day in the morning we clean equipment and all inside the bakery and this time we just mix a
one sack of flour and we make fillings and after that we mold and put in proofing cabinet and wait until it
Puff. In afternoon we cook and make pandesal we help making pandesal but the master baker said that we
just focus in baking so we just cook and when there’s still time we packed some breads.
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Feverlyn C.
Bulaag
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Nov.19,2018 (Day 1)
First day of our work immersion in Lucban at Domingos bakery shop the owner introduce
himself which is kuyaArjay Domingo and he also introduce her wife ate Katherine Domingo then when
he done introducing themselves he explain to us what we are going do to his bakery shop he teach us how
to clean the trays, he teach us how to measure the ingredients to make a bread then when we done
measuring we proceed to make a different kinds of bread like Spanish bread, ,aligaya, monay etc. then
they cooked the bread in the afternoon we pack the bread.
Nov. 20, 2018 (Day 2)

Second day of our work immersion we clean inside the bakery when we done in cleaning we
measure the ingredients to make a different kind of breads like maligay, Spanish bread, monay, pandesal
etc. then they cooked the bread that we do then in the afternoon we pack the breads.
Nov. 21,2018 (Day 3)

Third day when we arrived there at the bakery shop we clean inside the bakery shop we clean
inside the bakery in the morning we did not make bread when in the afternoon we make a pandesl and
monay only.
Nov. 22,2018 (Day 4)

Fourth day of work immersion just like what we did we clean inside the bakery; in the morning
we did not make bread because the weather is not good.
Nov. 23, 2018 (Day 5)

5th day of work immersion like the weather is not good so in the morning we ddi not make bread
the only thing we do is we clean the bakery in the afternoon we make a monay and pandesal only.
Nov.26,2018 (Day 6)
Six day of work immersion this is the day that our mater baker arrived in the bakery shop so
kuyanonong teach us how to make a bread like maligaya, spanish bread, monay, pandesal,
squashandensaymada. In the afternoon they cooked the bread that we do after that we cooled it first then
we pack the breads.
November 27, 2018 (Day 7)

Seven day of our work immersion we clean again the bakery and after that we measured liquid
and solid ingredients and we make Spanish bread, maligaya, ensaymada, monay, and pandesal.

Eight day of our work immersion we clean inside the bakery then we measured the ingredients.
After that we make a Spanish bread, maligaya, ensaymada, etc. After they cooked we cooled it after that
we put in plastic bag.

Nine day, in this day we prepare the equipment that is needed to measure ingredients and then we
make Spanish bread, ensaymada and maligaya etc. after they cooked we cooled it, after that we put in
plastic bag.
Dec.03,2018 (Day 10)

Last day of our work immersion when we arrive in the bakery shop we clean the bakery
immediately and we measure solid and liquid ingredients and after that we make ensaymada, maligaya
etc.
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Gracious S.
Butac
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Nov.19,2018 (Day 1)
The most awaited day was come. The day that we enter in a bakery shop to have a called work
immersion. This is our first day and I met the owner of the bakery maned, Kuya R-Jay Domingo. We do
first the orientation at this day I learn a lot I learned the doing bakery products is not easy, I learned also
how to clean properly at the tools and equipment and of course I learned also how to make bake product,Not
only monay and pandesal I also learned how to make maligaya, Spanish bread and squash. We do packaging
also its not new to me because we done this already in our school. That all. That’s my experience in my
first day. Not boring instead it’s fun.
Nov.20,2018 (Day 2)
This is our second day. So first like what we did yesterday we do it again today. Just like yesterday
its very exhausting but it’s fun because we already know how to make breads and like yesterday we do
squash, Spanish bread and maligaya. This day, I’m very happy because I experience how to knead and I
realize that it’s hard. The most memorable moment this day is when I learned how to mold monay using
two hand.
Nov.21,2018 (Day 3)
This is our third day, as usual we do what we did just like in our first day and second day. As we
arrive at our work immersion place we clean first the working area so that the working area is clean. I’m
very curious why we didn’t make bread in the morning. But in the afternoon we do monay and pandesal
and this day I learned very much the proper way on how to do pandesal or locally known as pigura.
Nov.22,2018 (Day 4)
Fourth day, as usual as we arrive in our work place, we clean all the tool and equipment after that
we take a rest because kuya R-Jay said to as that we did not able to do breads today because the weather is
not good.
Nov.23,2018 (Day 5)
Fifth day, in bakery shop. It’s Friday! And tomorrow is Saturday that’s why I feel sad because I
wasn’t able to go in bakery shop in two days. But even though I’m very excited to go in bakery shop. Since
the weather is not good we not able to make breads only monay and pandesal, because of the weather.
Nov.26,2018 (Day 6)
Day six, I don’t know if I will be going to celebrate not because we almost done our work
immersion. That feeling, we only have 5 days to stay here at the bakery shop. That feeling, you don’t want
to leave the bakery shop. I miss those happy memories we build with my groups. And of course kuya RJ.
And this day we metkuyaNonong, our master baker. Kuyanonong show as the correct way to create a perfect
bread. Also this day we learn how to make ensaymada, and to be honest it’s hard to make it! But even if
it’s hard I happy because I have new knowledge in making breads.
Nov.27,2018 (Day 7)
Day seven, this is our day seven, just like before, we do the same breads like what we did before,
like cleaning and after that we started to make different kinds of breads like squash, Spanish bread,
maligaya, ensaymada, monay and pandesal.
Nov.28,2018 (Day 8)
Two day more to go! goodbye domingo’s bakery. Just like before we do a lot kind of bread like
squash, Spanish bread, maligaya, ensaymada, monay and pandesal. We’re very tired but still happy.
Exhausting but it’s okay for the sake of our grade. As we arrive at our immersion place we clean all the
tools and equipment and after that we do different kind of bread product.
Nov.29,2018 (Day 9)
We do sanitation first. We all know the sanitation is a process that we need to do to prevent our
bread or bakery product in any bacteria and after that we started to make different kind or bread like squash,
Spanish bread, maligaya, ensaymada, monay and pandesal. Like the other day, we do the same thing.
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Dec,03,2018 (Day 10)

This is our last day, last day of being baker. And like the other day we do first the sanitation and
after that we start doing breads within 10 days here at the bakery. I can say that I learned a lot. I learned
how to mold monay using two hands. Same with pandesal, I already know the proper way on how to make
the shape or the pigura. I know how to make ensamada even if it is one of the hardest bread to make. After
I leave this bakery I know that I leard a lot. I know that I can use this in getting my NC2.
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Rhodesa T.
Corpuz
Nov. 19,2018 (Day 1)

Since this is our first day, kuya RJ oriented us. He discus to us the rules and policies of the bakery
shop. Not only that, but of course he Teach to us the proper sanitation. He taught us the correct way or
steps on how to make a different kinds of breads. He teach also to us the accurate or correct
measurements of the ingredients foe monay, Spanish bread etc. then that my first time to make Spanish
bread, cheese bread, maligaya,. That was the best experience that I never had in my life.
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Nov.20,2018 (Day 2)
We made the same bread just like what we did during our first day. He introduced to us the new
beak product which is the ensamada. This is not new to us because this is very popular kind of bread. He
teach to us how to make ensamada. To be honest, ensamada is one of the hardest kind of bread to make.
Nov.21,2018 (Day3)
In the morning we clean all the tools and equipment that we need to use in the baking. We did not
able to make bread in the morning because of the weather, because according to kuya BJ the dough will
not rise if the weather is rainy or cold. That’s why in the afternoon we made pandesal and monay only.
Nov. 22, 2018 (Day4)\

Since, until now the weather is not good kuyaBj decided to make pandesal and monay only. But
before that we do sanitation first in the m morning.
Nov. 23,2018 (Day5)

Till now the weather is not good we do bread the with what we did yesterday. We clean the tools
and equipment as we arrive in the bakeshop.
Nov.26, 2018
This is the first time that we met our master baker name,kujyanonong. As we started our day in
cleaning all the tools and equipment especially the baking sheet. After few minutes we started to do
different kinds of bread. In the afternoon we do packaging to avoid food contamination and for the owner
to deliver it easily.
Nov.27,2018 (Day7)
Just like what we did yesterday we clean first all tools and equipment and after that, we do now
the different kinds of bred like Spanish bread,ensamada,mony,pandesal,Spanish bread, mini maligayaand
mini Spanish bread and as usual, we do packaging
Nov. 28, 2018 (Day8)

Sanitation, that was the first thing that kuyaBj teach to us .in the morning we do cheese bread
before we take our lunch.in the afternoon exactly our pm, we do little maligay and Spanish bread and
after we do monay and pandesal. 4;39\0 in the afternoon we do packaging.
Nov.29, 2018 (Day 9)

We do sanitation first. Then after that we started to make bread then as usual we used packaging
materials to protect the product from insect and for transportation.
Dec.03,2018 (Day 10)

As usual as we arrive at domingo’s bakery we wear the PPE uniform then we started to clean all
tools and equipment that we will use in baking since, everything is well prepared we make bread’s like
Spanish, squash, maligaya, monay and pandesal. Well this is our last day and I’m happy and thankful
because I learned a lot in this bakery shop like molding a monay bread using two hands. Hoping that I
will apply those technique that I learned in this bakery shop because they are good teacher in terms of
baking , and to be honest I learned a lot within ten days.
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Christine Joy A.
Olarte
Nov.19,2018 (Day 1)
First day in Domingo’s bakery, we have an orientation first to introduced our self to the owner of
the bakery which is Kuya R-jay Domingo and he introduce also his wife which is Ate Katherine and is our
supervisor. Before we start Kuya R-jay give instruction to us if what we are going to do after he give his
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instruction we clean the tools and the whole and after that we are going to measure all the ingredients then
we bake pandesal, maligaya,Spanish bread,squash bread,and ensaymada.
Nov.20,2018 (Day 2)
In our second day, when we arrive to the bakery we clean all the tools we wipe the baking sheet
then after our job.We measure the ingredients then after that we bake again like Spanish bread, squash
bread,maligaya,pandesal,monay and ensaymada. In afternoon we cook all the bread then after we cook the
bread we pack it all the bread and after that our master baker decide that we can go home.
Nov.21,2018 (Day 3)
In our third day when we arrive, we change our PPE and we enter at the Bakery and then we clean
the equipment that we use and after that we clean the equipment, wemeasure, mixing and we make a bread
and after cooking, if the bread is cold we pack it.
Nov.22,2018 (Day 4)
In our fourth day,on Domingo’s Bakery in morning we clean inside the Bakery and we make our
snack because the weather is not good and Kuya R-jay said that we don’t work that time.
Nov.23,2018 (Day 5)
In our fifth day as usual the weather was not good so that we can’t make a bread in the morning
the things we do is to clean. But in afternoon we make pandesal.
Nov.26,2018 (Day 6)
In our six day our master baker arrive which is kuyanonong. He teaches as how to make it properly
but kuya R-Jay still help us.
Nov.27,2018 (Day 7)
In our seventh day I entered at afternoon because come at Alicia to past may requirements for my
entrance exam.
Nov.28,2018 (Day 8)
On the 8th day of our work immersion at domingo’s bakery as what we are doing on the past we
clean first at the bakery and after that we make a bread like ensaymada, Spanish bread, squash bread,
pandesal, monay and maligaya. And after we make bread we start to pack all the bread and after that we
clean first before we go home.
Nov.29,2018 (Day 9)
on the 9th of our work immersion at domingo’s bakery as what are we doing. When we arrive clean
then after that we do the mixing then we make a breads. And then we pack it. But the fast few days I have
ready skilled to make a bread because our master baker is kind and also the owner of the bakery which is
kuya R-Jay Domingo.
Dec.03,2018
This is our last day for the work immersion. I’m so thankful to my teacher and also to our school,
because of this OJT or work immersion. I’m also thankful because my skills is already enhance.
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Karen S.
Saladino
Nov.19,2018 (Day 1)
On our first day on domingo’s bakery shop the first thing we did was orientation, the owner of the
bakery introduced himself and he is sir R-Jay Domingo and he also introduced to us his wife or our
supervisor Ma’am Katherine Domingo before we started our job/task we first sent out what we should and
should not do after the orientation we cleaned the tools and inside the bakery which we called sanitation,
after sanitation we proceed in measuring after measuring we proceed in mixing and when the mixture is
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already finish which is the dough we started to breads like Maligaya, Squash, Spanish Bread and Monay
while in the after –noon we cooked the breads that we made and pack it. On our first day I can say that
it’s really hard but I’m happy because there are a lots of things I’ve learned on this day.
Nov.20.2018 (Day 2)
It’s second day, first step sanitation as the tools and equipment is well prepared we started
to make breads like Squash, Spanish Breads, Monay, Ensamada and Pandesal while in the after-noon we
cooked this breads and pack it.
Nov.21.2018 (Day 3)
Day three in this day we just did what we usually do sanitizing, measuring, mixing, making
breads, cooking and packaging at this time I can say we already know how to make different kind of
breads because they are good at teaching I can say that they are kind and not strike but in making breads
they always checking the cleanliness, and if you are wearing your PPE (Personal, Protective, Equipment).
Nov.22.2018 (Day 4)
This is our fourth day in work immersion in the morning we didn’t make breads because of
the weather condition. So that they command us to take our snacks and in the afternoon we make
pandesal and monay.
Nov. 23,2018
This is our fifth day, and in the morning we cleaned the baking sheets. Just like what happened
yesterday we didn’t make breads in the morning but in the afternoon we make pandesal.
Nov.26,2018
It’s sixth day. It’s the day when our master baker come because he did not have the last week, he
thought us what we were going to do but still kuya R-Jay help us in terms of making breads. in this day
we make Maligaya, Spanish bread, Monay, Pandesal, Squash and Ensamada while in the afternoon, they
cooked what we did and then after cooking and cool those bread, we proceed on packaging.
Nov. 27,2018
First step sanitation as the tools and equipment is well prepared we started to make breads like
Maligaya, Spanish bread, Squash, Little maligaya and Little Spanish bread and in the afternoon we made
pandesal and monay. While waiting for pandesal and monay to cook we decided to pack the first bread
that we cooked, then after that we fix the things that we used and go home.
Nov. 28,2018
Day eight in the morning we just did what we usually do, cleaning in the morning and making
bread like Spanish bread, Cheese bread, Monay and Pandesal and after cooking these bread we packed it
for protection and transportation.
Nov. 29,2018
As we arrived at the location of the bakery, we do first sanitation and after applying sanitation we
prepare the tools and equipment needed. After that, we measure the ingredients and after that we started
to make breads like Maligaya, Spanish bread, Squash and cheese bread while in the afternoon we cooked
those bread and pack.
Dec. 03,2018
As we arrive at the location of the bakery we do first sanitation and after applying sanitation we
prepared the tools and equipment’s needed. After that we measured the ingredients and after that we
started to make breads like maligaya, Spanish bread, squash and cheese bread while in the afternoon we
cooked those bread and pack.
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PART V:
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SAMPLE
WRITTEN
OUTPUT
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Jens Bryan G.
Balbin
ACTIVITY 1
Observe your work place, what are the strong work ethics implemented in your company? And like it
using the like scale that is shown below.
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Good work ethics Always Sometimes Never

Goal-oriented
Action 
Dedicate on priority

Being available and
reliable 
Conscientiousness

Creating a rewarding
routine 
Embracing positiusm

Observe your work place, what are the negative work ethics that you notice in your company? And like it
Bad work ethics Always Sometimes Never

Unproductive workers

Lack of social skill

Power politics

Doesn’t have a
systematic routines 
Toxics workmates

Others
REFLECTION#01
As a student, what do you think are the importance of having a credential in getting a job?
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Yes, it’s important because now a day you can find a better job if you don’t finish your study. So
the requirements arediploma, transcript of records, work experience and personal data. So it is very
important to have a credentials.
COMPARISON OF SCHOOL AND WORK USING VENN DIAGRAM
APPLICATION OF SKILLS
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SCHOOL WORK
 the place where  Here I develop my skill on how
I’ve learn how to to mold and make different
make monay. kinds of bread.
 Place where I learn
The major and
Manor ingredients.
KNOWLEDGE
SCHOOL WORK
 In the school is the  Here I developed all the
First foundation in knowledge that I learn in
Terms of baking school
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ATTITUDES
SCHOOL
WORK
 I learn to be independent
 I build self confidence in
From others.
making breads.
 I learn how to socialized
 I learn how to communicates
with other
with other people surround
 I learn how to hold my
me.
behavior.
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REFLECTION#02
Reflection on work emersion experience.
My experiences in doningo’s bakery is very hard because more bread to make. Our first time to
experience how to make a bread but we enjoy.
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09168431058
balbin@gmail.com
district 1, Benito Soliven, Isabela
OBJECTIVE:
To apply for a position that caters professional. Growth leading to personal development.
PERSONAL BACKROUND
Age : 17 Years old

Birthday : March 22, 2001
Civil status : Single
Nationality : Filipino
Religion : Roman catholic
SKILL:
 Computer literate (Microsoft word, PowerPoint and excel)

 Oral communication
 Cooking
EDUCATIONAL BACKROUND
Secondary Benito Soliven National High School

District 2, Benito Soliven, Isabela
S.Y. 2013- up to present
Primary Benito Soliven Central School

District 2, Benito soliven, Isabela
S.Y 2007-2013
CHARACTER REFERENCES:
SANTOS A. GARDUQUE
Brgy. Captain
District 1 Benito Soliven, Isabela fortfolio
VANESSA DOMINIQUE C. ACOBA

Teacher 2/ BPP teacher
Benito Soliven, National High School
JOHN CHESTER DELA PENA

Teacher 3/ Senior high school coordinator
Calaocan District1, Benito Soliven, Isabela
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09168431058
balbin@gmail.com
district 1, Benito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 17 Years old

SKILL:

 Cooking
 Baking

S.Y. 2013-2019 (Graduated )

S.Y 2007-2013
WORK EXPERIENCE
On the job training (OJT) - Domingo Bakery
VillaLucban, Benito Soliven, Isabela
SANTOS A. GARDUQUE
Brgy. Captain
District 1 Benito Soliven, Isabela fortfolio


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Villa Lucban, Benito

Soliven Isabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear Sir
I’m very interested in the type of work done by your bakery shop. As you can see in my resume I
have experience in this field and I know that I can do my job correctly and perfectly. I can do many kinds
of breads/bakery product not only monay and pandesal. I promise that I won’t break your trust on me.
I should be pleased to attend an interview anytime which is convenient to you.
JENS BRYAN BALBIN

Applicant
P a g e 117 | 196
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Soliven Isabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear Sir
of breads/bakery product like monay, pandesa, squash bread, Spanish bread, maligaya and ensaymada. I
promise that I won’t break your trust on me.
JENS BRYAN BALBIN

Applicant
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
Godfrey L. Balisi
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ACTIVITY 1
Observe your work place, what are the strong work ethics implemented in your company? And like
it using the like scale that is shown below.

Goal-oriented
Action 

Being available and
reliable 
Conscientiousness

routine 
Embracing positivism


Unproductive workers 
Lack of social skill 
Power politics 
Doesn’t have a 
systematic routines
Toxics workmates 
Others
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REFLECTION#01
Me as a student having a credential or ability/knowledge in getting a job is good or very nice

because lots of companies today are requiring an experience in a job and if you don’t have enough
experience or have an ability it will be hard to get job. So having a credential in getting a job someday is
efficient because you can easily get a job if you have an ability and experience.
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WORK
SCHOOL
 Here I develop my skill on how
 the place where to mold and make different
I’ve learn how to types of bread.
make monay.
The major and
Manor ingredients
KNOWLEDGE
WORK
SCHOOL
 Here I developed all the
 In the school is the knowledge that I learn in
First foundation in school
Terms of baking
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ATTITUDES
WORK
SCHOOL
 The have been I’m prove my
 I learn the things that attitude I learn the thing we
Do and don’t do inside should do and we shouldn’t do
Of the job inside the work immersion
place.
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REFLECTION#02
My experience in the first day of our work immersion is difficult because in the bakery or in
Doningo’s bakery is they don’t have a lots of worker so we are the one who do all the work inside the
bakery even though there’s Kuya BJ and lolo Billy that helping us we still feel the difficulties inside the
work place.
On the 5th or 6th day of our work immersion we can do a little tack that they gave as without the
master maker or I can say that we have been improve a little bit.
In the second day or last day of our work immersion is not that difficult because we have been
immune and I think we have been improving since the first day.
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RESEME
GODFREY L. BALISI
09351831398
gbalisi93@gmail.com
Lucban, Benito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 18 Years old

Birthday : Nov. 16, 2000
SKILL:

 Cooking

S.Y. 2013-2018 (graduated)
Primary Lucban primary school

LucbanBenito Soliven, Isabela
S.Y 2007-2013
HEDCTOR ALEJANDRO
Brgy. Captain
Sevillana, Benito Soliven, Isabela


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RESEME
GODFREY L. BALISI
09351831398
gbalisi93@gmail.com
Lucban, Benito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 18 Years old

Birthday : Nov. 16, 2000
SKILL:

 Cooking
 Baking

Primary Lucban primary school

LucbanBenito soliven, Isabela
S.Y 2007-2013
WORK EXPERIENCE
HEDCTOR ALEJANDRO
Brgy. Captain
Sevillana, Benito Soliven, Isabela


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Dear: Ma’am/sir
I am Mr. Godfrey Balisi, 18 years of age bonifide resident of villa Lucban, Benito Soliveb, Isabela.
Graduated of general academic strand strand (GAS) and bread and pastry production (BPP) at Benito
Soliven national high school Located at district 2, Benito Soliven, Isabela. I resaved a news that you are
looking for a master baker of your shop. I want to apply for that position.
GODFREY BALISI
Applicant
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Dear: Ma’am/sir
I am Mr. Godfrey Balisi, 18 years of age bonifide resident of villa lucban, Benito Soliven, Isabela.
Graduated of general academic strand (GAS) and bread and pastry production (BPP) at Benito Soliven
national high school Located at district 2, Benito Soliven, Isabela. I resaved a news that you are looking for
a master baker of your shop. I want to apply for that position. I know that I can perform my work well.
GODFREY BALISI
Applicant
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
Feverlyn S.
Bulaag
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ACTIVITY 1
Observe your work place, what are the strong work ethics implemented in your company? And like it using
the like scale that is shown below.

Goal-oriented
Action 

Being available and
reliable 
Conscientiousness

routine 




Power politics

Doesn’t have a
Toxics workmates

Others
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REFLECTION#01
For me, as a student, it is important to have a credential. To show your employer and your customer
that you have the knowledge and skills to perform your professional function, and it can get you a good job
and it also a proof that we have finished study.
P a g e 131 | 196
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WORK
SCHOOL
 Know how to make different
 How to make kind of breads not only monay
monay and pandesal and pandesal, molding monay
molding monay using using two hands.
one hand.
KNOWLEDGE
SCHOOL
WORK
 I learned how to
I learned how to measure ingredients
Measure ingredients
Accurately with big amount.
accurately
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ATTITUDES
WORK
SCHOOL
 Can communicate with
 Interact with your Other even if we’re not
Classmates only. To each other.
Being independent
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REFLECTION#02
I learn a lot from the working site, I learned how to make different types of bread.
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RESEME
FEVERLYN S. BULAAG
09656697015
feverlynbulaag@gmail.com
DagupanBenito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 16 Years old

SKILL:

 Cooking

Primary Dagupan elementary school

Dagupan, Benito soliven, Isabela
S.Y 2007-2013
Brgy. Captain
DagupanBenito Soliven, Isabela fortfolio


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RESEME
FEVERLYN S. BULAAG
09656697015
feverlynbulaag@gmail.com
DagupanBenito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 16 Years old

SKILL:

 Cooking
 Baking

Primary Dagupan elementary school

Dagupan, Benito soliven, Isabela
S.Y 2007-2013
WORK EXPERIENCE
Brgy. Captain
DagupanBenito Soliven, Isabela fortfolio


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

Soliven Isabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear: Ma’am/Sir
I hear that you are cooking for an applicant for bakery shop. So I’m here now to apply a job for the
position of baker, you should have hired me because I have a lot of experience, and knowledge hoe to bake
properly and if you hired me you will never regret because I have a NC2 certificate in TESDA and also
hardworking and if you hired me I promise that I will do everything to make you satisfy I hope that you
will give me a chance to work in your bakery shop.
FEVERLYN BULAAG
Applicant
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Soliven Isabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear: Ma’am/Sir
I hear that you are looking for an applicant for bakery shop. So I’m here now to apply a job for the
position of baker, you should hire me because I have a lot of experience, and knowledge hoe to bake
properly and if you hired me you will never regret because I learned a lot during our work immersion and
also I’m hardworking and if you hired me I promise that I will do everything to make you satisfy I hope
that you will give me a chance to work in your bakery shop.
FEVERLYN BULAAG
Applicant
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
Gracious S.
Butac
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
ACTIVITY 1
1. Observe your work place, what are the strong work ethics implemented in your company? And like
it using the like scale that is shown below.

Goal-oriented 
Action

Being available and
reliable 
Conscientiousness

routine 

2. Observe your work place, what are the negative work ethics that you notice in your company? And
like it using the like scale that is shown below.



Power politics
Doesn’t have
systematic routines
a

Toxics workmates

Others
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REFLECTION#01
As a student, credential is very important in getting any job because it is one tool and weapon in
achieving our goal. If we don’t have a credential were not able to get a job that can help us in future because
some companies requiring a certificates, certificates that you can use as your evidence to proof that you
have a lot of experience in any type of work, so that they will be realize that you are very qualified to their
company.I know credential is just a piece of paper but for me this is my key to have a better future someday.
P a g e 141 | 196
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WORK
 I learn here how to make

SCHOOL deferent types of bakery
products not only monay and
 My foundation of skill in making padesal.
bread and I also learn learn how  I also learn how to mold bond by
to mold. using two hands.
KNOWLEDGE
SCHOOL WORK
 My foundation of my  In my 10 days in bakery I

Knowledge in bakery experience a lot of things,
Matter. in that way I gain a lot of
knowledge by the help of
 I learn here the different
the owner and the master
Ingredient in making
baker. I learn here the diff.
Breads.
step.
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ATTITUDES
SCHOOL
WORK
 I learn to be independent
From others.
making breads.
 I learn how to socialized
 I learn how to communicates
with other
with other people surround
 I learn how to hold my
me.
behavior.
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REFLECTION#02
In my own experience, I learn how to communicate with other people, because socializing with
other is the one step for you to adopt the new environment. As my experience in the first day of my work
emersion I feel nervous ant at the same time excited, nervous because I don’t know if I will pass this
given task to me. Excited because I will be going to make difference kinds of bakery products. And I will
meet new people.
During the time that we make breads I realized that making different types of breads is not easy.
Because in doing bread you most have a strong body for you to mix the ingredients. When day past by I
really enjoyed it. Because I have a lot of things learned.
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RESEME
GRACIOUS S. BUTAC
09657049599
Butacgracious@gmail.com
Prk.1 sevillana, Benito Soliven, Isabela
OBJECTIVE:
To apply as a trainee to become a knowledgeable baker someday.
PERSONAL BACKROUND
Age : 17 Years old

Birthday : June 16, 2001
SKILL:
 Cooking


S.Y 2007-2013
MERCEDITA BUTAC
Brgy. Captain
Sevillana, Benito Soliven, Isabela fortfolio


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RESEME (updated)
GRACIOUS S. BUTAC
09657049599
Prk.1 sevillana, Benito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 17 Years old

Birthday : June 16, 2001
SKILL:
Computer literate (Microsoft word, PowerPoint and excel)

Oral communication
Cooking
Baking

S.Y. 2013-2019 Graduated

S.Y 2007-2013
WORK EXPERIENCE
MERCEDITA BUTAC
Brgy. Captain


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

SolivenIsabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear: Ma’am/ Sir
I want to apply as a trainee at your bakery shop. Because I want to be a good baker someday. I
chose you bakery shop because I know that you can give me a best ______ that Ican use when I we’re
going to apply in a big company.
GRACIOUS S. BUTAC
Applicant
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(updated)
Soliven Isabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear Sir
of breads/bakery product not only monay and pandesal. I promise that I won’t break your trust on me.
GRACIOUS S. BUTAC
Applicant
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
Rhodesa T.
Corpuz
P a g e 149 | 196
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
ACTIVITY 1

Goal-oriented
Action 

Being available and
reliable 
Conscientiousness

routine 




Power politics

Doesn’t have a
Toxics workmates

Others
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REFLECTION#01
As a student, having a credential is very important in getting a job. It served as your weapon or
edge compared to other applicants. When you have a credential meaning, you are more ahead or maybe
you have more knowledge than other. When you have a credential, meaning you have a knowledge in that
jparticular work. And of course when you have a credential there is a big chance or possibility
P a g e 151 | 196
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
WORK
 know how to make different

SCHOOL kind of breads not only monay
 Know to make and pandesal. Molding monay
Monay and padesal, using two hands.
Molding monay using
Two hands
KNOWLEDGE
SCHOOL
WORK
 I leared how to
 I learned how to measure
Measure ingredients
ingredients accurately with big
Accurately.
amount.
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ATTITUDES
WORK
SCHOOL
 Can communicate with other
 Interact with your classmate even if we’re not close to
Only being independent. each other.
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REFLECTION#02
First day of immersion, I thought my experience in school will be the same with Domingo’s bakery,
but I’m wrong. When we arrive in our immersion place we need to do our work immediately. From that I
learned how to value time, because if you don’t know how to allocate your time there is a possibility that
you cannot finish you work.
Work is done when you help each other while doing your work. When I was in immersion I prove
that two heads are better than one. Work is done when you have a cooperation and a little bit sense of
humor.
The most important thing I learned during immersion is you can’t feel any stress as long as you love
your work. Making bread product is not easy, so you need extra effort so that you need to do your work
correctly.
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RESEME
RHODESA CURPOZ
09756560783
rhodesacorpuz@gmail.com
Prk.1 District 2, Benito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 18
Birthday : August 22,2000
SKILL:

 Able to Cook


S.Y 2007-2013
MARTIN G. CAYREL
Brgy. Captain
District 2, Benito Soliven, Isabela fortfolio


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RESEME
RHODESA CURPOZ
09756560783
Prk.1 District 2, Benito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 18
Birthday : August 22,2000
SKILL:

 Able to Cook
 Baking

S.Y. 2013-2018 Graduated

S.Y 2007-2013
WORK EXPERIENCE
MARTIN G. CAYREL
Brgy. Captain
District 2, Benito Soliven, Isabela fortfolio


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

Soliven Isabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear Sir,
I really love and I’m very interest in the type work done by your bakery shop. As you can see from
my resumeI have some experience in this field and I know that I can do my work on job correctly and
perfectly. I can work a variety of bread or bake product. I promise that you won’t break your trust on me.
I should be please to attend an interview anytime which is convenient to you.
RHODESA T. CORPUZ
Applicant
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Soliven Isabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear Sir,
I really love and I’m very interest in the type work done by your bakery shop. As you can see from
my resume I have some experience in this field and I know that I can do my work on job correctly and
perfectly. I will apply all the things that I learned in Domingo’s Bakery. I can work a variety of bread or
bake product like ensamada, Spanish bread, maligaya etc. I promise that you won’t break your trust on me.
I should be please to attend an interview anytime which is convenient to you.
RHODESA T. CORPUZ
Applicant
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
Christine Joy A.
Olarte
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ACTIVITY 1

Goal-oriented
Action 

Being available and
reliable 
Conscientiousness

routine 




Power politics

Doesn’t have a
Toxics workmates

Others
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CHRISTINE JOY OLARTE
REFLECTION#01
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WORK
SCHOOL
 I know how to mold and make
 I known hoe to different breads.
make a different  I know the different shape of
breads. breads.
 I know how to  I know the different techniques
Measure liquid and on how to make abread.
Dry ingredient.
KNOWLEDGE
SCHOOL
 I learn how to mold

WORK
Monay
 I kwon the different  I learn how to mold breads.
Ingredient in doing  I kwon the different ingredient
Monay in making a bread.
 I kwon how to  I kwon the different techniques
measure dry and liquid in making bread.
ingredient
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ATTITUDES
SCHOO WORK.
 I learn to be different with  I learn to communicate with

Other others.
 I kwon how to manage  I learn to be different with other.
My time.  Being independent
 Being confident on what  I learn to be quiet during and
are you doing before making a bread
REFLECTION#02
Work immersion provides students will work place experience it helps us student to acquire
knowledge and experience that help us to grow as a professional individual.
In may work immersion I can say that I learned a lot of things that I’ve never know before, kuya
R-Jay and kuyanonong our master baker. They teach us on how to make a different kind of breads and day
teach us also on how to mold using two hands. We stayed 2 weeks in domingo’s bakery. In this bakery we
learn a lot and we have so many experience and memories. On our first day I can say that it’s hard and I
think I can’t do it, but I’ll try my best and accept the challenges.
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RESEME

093617445966
olartechristine@gmail.com
Purok 2, Rizal, naguilian, Isabela
OBJECTIVE:
Seeking for the position of baker..
PERSONAL BACKROUND
Age : 19 Years old

Birthday : Oct. 28, 1999
SKILL:

Oral communication
Cooking

Primary Rizal elementary School

S.Y 2007-2013
Brgy. Captain


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RESEME

093617445966
olartechristine@gmail.com
Purok 2, Rizal, naguilian, Isabela
OBJECTIVE:
Seeking for the position of baker..
PERSONAL BACKROUND
Age : 19 Years old

Birthday : Oct. 28, 1999
SKILL:

Oral communication
Cooking
Baking

S.Y. 2013- 2019 Graduated
Primary Rizal elementary School

S.Y 2007-2013
WORK EXPERIENCE
CHARACTER REFERENCE
Brgy. Captain


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Soliven Isabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear: Ma’am/Sir
I received a news that you are looking for a baker of your shop. I want to apply for that position.
Also I take the exam of national certificate II in TESDA specialization in bread and pastry production. And
I’m hoping for your positive response.

Application
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Soliven Isabela
November 15, 2018
R-Jay Domingo
(Owner)
Domingo’s Bakery
Dear: Ma’am/Sir
I received a news that you are looking for a baker of your shop. I want to apply for that position.
Also I take the exam of national certificate II in TESDA specialization in bread and pastry production. And
I’m hoping for your positive response. Promise that I will do everything just to satisfy you sir.

Application
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Karen S.
Saladino
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ACTIVITY 1

Goal-oriented
Action 

Being available and
reliable 
Conscientiousness

routine 




Power politics

Doesn’t have a
Toxics workmates

Others
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REFLECTION#01
When we say credential’s it is a personal background of a person. Either document or certificate,

proving his/her identity or qualification. As a student the importance of credentials for me is it can show or
indicate that I have the knowledge and skill to preform my professional function. This credentials can prove
that I’m suitable for the position that I am applying for and it can help me to hired in a job.
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WORK
 the place where in I learned

SCHOOL how to mold using two hand
and become competitive in
 The place where I
terms of baking because I’ve
develop my skills
learn how to make different
in making monay.
kinds of breads.
The major and manor
Ingredients
KNOWLEDGE
SCHOOL WORK
 The first foundation  I learn how to mold using to
Of my knowledge in hands.
Terms of baking  I become competitive in
 The place where I term’s in baking.
Learn how to knead  The place where I learned
And make monay. the other ingredients like the
CSP for anti-amag
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ATTITUDES
WORK
SCHOOL
 I learn how to manage my making breads.
Time
 Being competitive.
 I develop my communication
 I learn how to get alone with
skills.
other.
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Reflection#2
Reflection of work immersion experience.
Work immersion provides student real work place experience, it help us student to acquire
knowledge and experience that help us to grow as a professional individuals. In my work immersion I
learned a lot of things that I’ve never know before kuya R-Jay and nonong taught us on how to make
different kids of breads how to mold using two hands. In two weeks I stayed at that bakery shop there are
many experience, knowledge and memories that I gained. Experience and a knowledge how to make
breads and ofcource in packaging. On our first day I can say that it’s really hard it is like I’m facing a new
world that I need to expose myself because I had no experience yet in making a breads.at first I am happy
and enjoying the company of my co-worker because they are all my former classmate before I expect that
our company will stay that until our immersion ends but then after a days past the attitude of other
changed. during my work immersion I learned how to be patience and how to get along with other.
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RESEME
KAREN SALADINO
09267802618
saladinokaren549@gmail.com
Prk.2 San Fransisco, Benito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 17 Years old

Birthday : May 18, 2001
SKILL:

Oral communication
Cooking and baking

Primary San Fransisco Elementary school

San Fransisco, Benito soliven, Isabela
S.Y 2007-2013
GODOFREDO SALADINO
Brgy. Captain
San Fransisco, Benito Soliven, Isabela fortfolio


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RESEME
KAREN SALADINO
09267802618
saladinokaren549@gmail.com
Prk.2 San Fransisco, Benito Soliven, Isabela
OBJECTIVE:
PERSONAL BACKROUND
Age : 17 Years old

Birthday : May 18, 2001
SKILL:

Oral communication
Cooking and baking

Primary San Fransisco Elementary school

San Fransisco, Benito soliven, Isabela
S.Y 2007-2013
WORK EXPERIENCE
GODOFREDO SALADINO
Brgy. Captain
San Fransisco, Benito Soliven, Isabela fortfolio


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Ma’am/Sir
I am Ms. Karen Saladino, 17 years ofage Graduate of General academic strand (GAS) and bread
and pastry production (BPP) at benitosoliven national high school Located at district 2, benitosoliven,
Isabela. I recieve a news that you are looking for a master baker of your shop. I want to apply for that
position, hoping for your positive respond.
KAREN S. SALADINO
Applicant
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TO: DOMINGO’S BAKERY
Ma’am/Sir
I am Ms. Karen Saladino, 17 years of age a bonafide resident of san fransisco, benitosoliven Isabela.
Graduate of General academic strand (GAS) and bread and pastry production (BPP) at benitosoliven
national high school Located at district 2, benitosoliven, Isabela. I recieve a news that you are looking for
a master baker of your shop. I want to apply for that position.
I also take the exam of national certificate II TESDA specialization in bread and pastry production
and I am hoping for your positive response
KAREN S. SALADINO
Applicant
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PART VI
WORK
IMMERSION
HIGHLIGTHS
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Jens Bryan G.
Balbin
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In kneading you need to exert extra energy to mix well the liquid and dry ingredients. That’s why, I’m
thankful that I experience it during our work immersion.
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Godfrey L. Balisi
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I’m thankful because I experience how to bake different kinds of bread
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FeverlynBulaag
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The most highlight to me is when the time that I learn how to roll/Pigura the pandesal.
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Gracious S.
Butac
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When I’m in the bakery I have two things that I like the most;
First is making monay or

molding monay. I considered it as one
of my highlight because in this bakery I
learned how to mold monay using two
hands. But before I completely make it
without any mistakes. I encountered
hardnest to make, because in molding
you need You need exert a lot of energy
to make it perfectly.
Second is making ensaymada. I

also considered it as my highlight
because nsaymada is one of the hardest
bread to make. In our 3rd day in the
bakery and After how many times I tried
to make it I confidently say that I
perfectly make it without any mistake.
That lime I’m very happy because I
already know how to make it..
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Rhodesa T.
Corpuz
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Molding monay is not

easy, but I glad that I
learned how to mold
monayusing two hands.
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Christine Joy A.
Olarte
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This day I learned how to make Spanish bread.
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Karen S.
Saladino
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My highlight is our first day wherein in this day I learned a lot of things most specially how to mold using
two hand. And in this day they expose us in real work place.
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PART VII:
OTHER
RELEVANT
DOCUMENTS
NARRATIVE REPORTABOUT THE COMPANY

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I. Title page
Work immersion in Domingo’s Bakeshop
II. Historical background of the business
In the year 2011 Kuya JB and Ms. Katherine meet and become a happy
couple. At that time the family of Ms. Katherine has a business which bakery they
owned the Lastika bakery and Kuya BJ have free time he will help to the bakery
until he learned how to make different kinds of bread and he also learned how to use
the Rolling machine. And as time goes by they got married and God give them
blessing which is Nazarel the name of their child and because Mr. BJ and Ms.
Katherine want to give a good future to their child they barrow a money worth of
10,000 pesos to build their own bakery shop when they are starting their business
they don’t have any baker. Mr. Domingo was the one who made and baked breads
with the help of his wife, they help each other to manage their business and after
how many years their business become successful and now they have their own
master baker.
III. Description of the products / Services of the company
Domingo’s bakeshop produces different types of bake product like
Monay, Ensaymada, Spanish bread, Squash, Maligaya and Pandesal.
IV. Organizational structure/ Chart of the company
R-Jay Domingo
Owner
Billy Domingo
Assistant
NonongPagulayan
V. Company rules and regulation

 Observe cleanliness
 Be on time
 Cellphone is not allowed during work time
 Always wear your Baking outfit (Apron, Hairnet, Face mask)
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VI. Safety production/ Maintenance/ Quality control/ quality assurance/

Customer satisfaction/ Housekeeping hygiene and others
 The tank of the oven has safety device
 The Rolling machine has safety breaker
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Republic of the Philippines

TOOLS AND EQUIPMENT

“This is a machine use to knead

“Bangka use to mix dry andliquid

“An enclose space in which

“One of the most important

“This is equipment use in

“It is very important

“It is also very useful thing in

PICTURES OF NON- WRITTEN OUT/ PROJECTS

“SPANISH BREAD” has a

“ENSAYMADA” one of the

“MALIGAYA BREAD” One

“MONAY” You need to

Name of student Jens Bryan Balbin Grade and Section 12-aldebaran

School Partnerships Mr. John Chester Contact number

Competencies Task/Activities Time Actual Schedule Remark

II. Immersion Proper

products/services, January 10-11,

B. Appreciates business 1. reports to the

C. Applies learned skills 1. performs hands-

Bake bakery products

Prepare marzipan petit

4. records the daily

reflecting on their work his/her 2 February 11-12,

STUDENT SHALL NOT BE GIVEN OTHER ACTIVITIES OUTSIDE OF THOSE PREVIOUSLY

JENS BRYAN G. BALBIN

Name of student Godfrey L. Balisi Grade and Section 12-Copernicus

School Partnerships Mr. John Chester Contact number

Competencies Task/Activities Time Actual Schedule Remark

II. Immersion Proper

products/services, January 10-11,

B. Appreciates business 1. reports to the

C. Applies learned skills 1. performs hands-

Bake bakery products

Prepare marzipan petit

4. records the daily

reflecting on their work his/her 2 February 11-12,

STUDENT SHALL NOT BE GIVEN OTHER ACTIVITIES OUTSIDE OF THOSE PREVIOUSLY

Name of student Feverlyn S. Bulaag Grade and Section 12-aldebaran

School Partnerships Mr. John Chester Contact number

Competencies Task/Activities Time Actual Schedule Remark

II. Immersion Proper

3. prepare areport Batch 5:

B. Appreciates business 1. reports to the

C. Applies learned skills 1. performs hands-

Bake bakery products

Prepare marzipan petit

Present dessert pretty petit fours

4. records the daily

writing an update resume his/her

STUDENT SHALL NOT BE GIVEN OTHER ACTIVITIES OUTSIDE OF THOSE PREVIOUSLY

Name of student Gracious S. Butac Grade and Section 12-Polaris

School Partnerships Mr. John Chester Contact number

Competencies Task/Activities Time Actual Schedule Remark

II. Immersion Proper

3. prepare areport Batch 5:

B. Appreciates business 1. reports to the

C. Applies learned skills 1. performs hands-

Bake bakery products

Prepare marzipan petit

Present dessert pretty petit fours