Republic of the Philippines

DEPARTMENT OF EDUCATION
Region V- Bicol
Division of Camarines Norte
GONZALO ALER NATIONAL HIGH SCHOOL
Alayao, Capalonga, Camarines Norte

SENIOR HIGH SCHOOL DEPARTMENT

Grade 12 TVL (Bread and Pastry Production & Cookery)

I. INTRODUCTION

According to DepEd Order No. 40, series of 2015, Work Immersion refers to
the part of the Senior High School (SHS) Curriculum consisting of 80 hours of hands
on experience or work simulation which the Grades 11 and 12 students will undergo
to expose them to the actual workplace setting and to enrich the competencies
provided by the school under the supervision of the School Head and the designated
personnel of the Partner.”

One of the goals of the K to 12 Education Program is to develop in learners

the competencies, work ethics, and values relevant to pursuing further education
and/or joining the world of work. To achieve greater congruence with the basic
education and the nation’s development targets, Work Immersion, a required
subject, has been integrated in the curriculum. This subject will provide learners
with the following opportunities:
1. to become familiar with the workplace

2. for employment simulation

3. to apply their competencies in areas of specialization/applied

subject’s in authentic work environments
To achieve those objectives, Work Immersion is therefore a requirement for
graduation from secondary education. Learners are immersed on actual work
environments such as workshops, offices and laboratories in which their prior
training is relevant. But this is given clarification on DepEd Order No. 39, s.
2018.

Though the intention of Work Immersion is to provide SHS learners with

opportunities to become familiar with the workplace, simulate employment, and to
apply their competencies in areas of specialization/applied subjects in actual work
environments, DepEd recognizes other options that may equally prepare learners
for all curriculum exits.

• For all tracks, schools may opt to devise unique delivery model with a
minimum of 80 and a maximum of 320 hours following the Curriculum
Guide.

• All TVL learners shall have completed the required learning

competencies of a particular specialization before Work Immersion.
• The nominal duration of specialization for TVL shall be considered in
crafting the delivery model of the school.
For other tracks:

• Accounting, Business and Management (ABM) learners may have

Business Enterprise Simulation
• Humanities and Social Science Strand (HUMSS) learners may take
Culminating Activity

• Science, Technology, Engineering and Mathematics (STEM) learners

may take Research/Capstone Project

• General Academic Strand (GAS) learners may take

Research/Capstone Project or Culminating Activity

• For Sports Track, learners may take Apprenticeship (off – campus)

• For Arts and Design Track, learners may take Performing Arts for
Production or Exhibit for Arts Production
II. COURSE OBJECTIVES


Facilitate procedures which focus and show what they have learned
and be able to apply it in their daily living.
 Prepare appropriate documents that student needs to grab the
opportunities that the industry has to offer.
 Be familiarized with the correct procedure in performing the different
competencies of Bread and Pastry Production NCII and Cookery NCII.
 Enhance their skill in their chosen specialization.
 Be oriented on the different work ethics.
The Work Immersion Partnership has the following objectives:
1. To supplement the formal curriculum of the SHS program with special
inputs coming from the COMPANY experts and practitioners in order to align
the SHS program with work standards.
2. To develop in the students of the SHS Program the knowledge and skills that
are relevant to the needs of the job market in the area.
3. To provide SHS students relevant learning experiences by exposing them to
the actual workplace setting.
 4. To form work immersion partnership between the SCHOOL and the
COMPANY, allowing the students, faculty, and staff of the schools concerned
the use of and access to the COMPANY workplace and equipment as part of
their Work Immersion Program.

III. INDUSTRY PARTNERS

Our chosen Work Immersion partners for 2022-2023 of the Senior High
School undergraduate students are Mama Eloy’s Bakery, Vigonte’s
Bakery, Budjit Bakeshop, Jimboy Bakeshop, Wacky’s Eat and Drink, AO
Bakery and Perky Cup. These industry partners have the capacity to
provide our SHS students’ knowledge and hands on development of their
skills in Bread and Pastry Production.

IV. SCHEDULE OF WORK IMMERSION

Since the Grade 12 GAS A and GAS B are compose of 95 learners, we

divided them into groups and batches. After the completion of all the needed
requirements for the deployment of the students as an immersionist in the
different respective chosen industry partners, the Work Immersion teacher-
in charge finalize the schedule of the start and end of their immersion. The
first batch of the immersionists started from March 13 to March 24, 2023
in Mama Eloy’s with five(5), Vigonte’s Bakery with three(3), Budjit
Bakeshop with three(3), Jimboy Bakeshop with two(2), Wacky’s Eat and
Drink with one(1), AO Bakery with five(5) and Perky Cup with one(1)
immersionist. Same number of group members in the following schedule
from March 27 to April 12, 2023, April 14 to April 28, 2023, May 2, to
May 15, 2023 and May 16 to May 29, 2023. Their Work Immersion covers
80 hours, the minimum requirements for the Work Immersion Program. To
sum up the total hours they spent in the Work Immersion Industry Partners
is 400 hours.

V. FEEDBACKS AND OTHER RELATED ISSUES AND CONCERNS

I gathered information based from the feedback of the supervisors during

our interview, reflections and personal experiences of the immersionists
during their work immersion, they found out that work life is not easy as
they imagined. They experience figuring bread, kneading dough for a longer
period, standing still in front of the bakery and dealing with different kind of
personalities. But at the same time, they enjoyed and marked the
experiences as training for their future career. All of them give good
feedbacks for their supervisors that help and train them especially on their
skills in Bread and Pastry Production. Some of them are encouraged to go
back for a part time job or maybe they want to work as full-time job. They
also offer our students a free snack for morning and afternoon and free
lunch. We’re very much thankful because it helps our students to expense
less during their work immersion. Perhaps, and sad to say that some of our
students showed negative attitudes towards their work. They have so much
complained about the hardship, the tasks they have given, the time they
must spent in their immersion venue and the attitude of their supervisor.
our Principal and the work immersion teacher as well as the students
involve talk and settle the issues and concerns. Together with the guidance
counselor, we counsel the students to understand that in the real life or
work life especially we are just an employee, we must follow the rules and
 regulations of the company. We have rights but we also have duties and
responsibilities.
VI. RECOMMENDATION

For the school year 2023-2024, we will make sure to make the work
immersion done early as much as possible. For the students to have more
time in making portfolio and some of the required report they must submit. I
will still recommend some of the establishments in Poblacion, Capalonga like
Wacky’s Eat and Drink, Mama Eloy’s Bakery and Budjit Bakeshop. But for
more interesting experiences and dealing with different personalities, I
suggest finding establishments in Daet related to the course. I recommend
also to check all the needed and the possible things may encounter before,
during and after the work immersion.

VII. CONCLUSION

Hard work, perseverance, courage and dedication are some of the

characteristics that an employee must possess. And during the work
immersion, they may develop and boost these characteristics. Work
immersion helps the students to face the reality that being an employee is
hard, tiring considered other people’s opinion and respect one another. It
also serve as training for their future career and develop the skills they may
have.

Prepared by:

GIGI A. QUIOZON
Work Immersion Teacher II

Noted by:

AILEEN C. SINDAC
Principal II
 WORK IMMERSION DOCUMENTATION 2023

First thing to do is signing of Memorandum of Agreement (MOA) between establishment owners and Work
immersion Focal Person Teacher.(Vigonte’s Bakery, Wacky’s Eat and Drink, AO Bakery, Budjit Bakeshop,
Mamam Eloy’s bakery, Perky cup and Jimboy Bakeshop)
Pre-deployment and orientation of the work immersionist in different establishments
Visitation and Interview with supervisor and immersionist
Giving of certificates of appreciation to the supervisors and certificates of participation for the
immersionists