1. PRESENTION OFWORK
IMMERSION PORTFOLIO
 Presented By: JOHN PAUL M. PATRICIO

2. I. ACCOMPLISHED FORMS
1. RESUME
2. APPLICATION LETTER
3. CLEARANCE DOCUMENTS
3.1. Brgy. Clearance
4. JOB INTERVIEW (Evaluation Sheet)
5. LETTER OF ENDORSEMENT
6. LETTER OF ACCEPTANCE
7. MEMORANDUM OF AGREEMENT
8. LIST OF TASK/ACTIVITIES TO BE DONE DURING WORK IMMERSION
9. WORK IMMERSION CHECKLIST

3. RESUME
JOHN PAUL M. PATRICIO
Ipil, Batan, Aklan
Mobile Number: 09500193638
Objective: Learn and improve my skills and to achieve good progress in my career through all my
best and great hard work effort.
PERSONAL PROFILE
Position Desired: Student Trainee

4. Name: JOHN PAUL M. PATRICIO
Home Address: Ipil, Batan, Aklan
Age: 20
Sex: Male
Status: Single
Date of Birth: November 13, 1997
Place of Birth: Magpag-ong Batan Aklan
Height: 5’2
Weight: 51 kg
Religion: Roman Catholic
Citizenship: Filipino
Mother’s Name: Lolita M. Patricio
Father’s Name: Diody I. Patricio

5. EDUCATIONAL BACKGROUND
HIGH SCH
SENIOR HIGH SCHOOL
Bay- ang Magpag-ong National High School
Bay- ang Batan Aklan
GRADE 12-GAS 2017-2018
JUNIOR HIGH SCHOOL
Bay- ang Magpag-ong National High School
Bay- ang, Batan, Aklan

6. ELEMENTARY
Ipil Elementary School
Ipil, Batan, Aklan
2011-2012
PERSONAL INFORMATION
 Has passion about singing
 I love travelling
 Industrious
OTHER SKILLS
 Has a little skill in playing table tennis and playing basketball
 I like cooking of new menu that I’ve learn

7. REFERENCES
Rochelle Ivy P. Dumagpi
Teacher II
Bay- ang Magpag-ong National High School
Bay- ang, Batan, Aklan
Aprilen A. Mendoza
Teacher I
Bay- ang Magpag-ong National High School
Bay- ang, Batan, Aklan

8. Ramar V. Baladjay
Head Teacher I
Bay- ang Magpag-ong National High School
Bay- ang, Batan, Aklan
I hereby certify that the above information is true and correct to the best of my knowledge and
belief.
JOHN PAUL M. PATRICIO
________________________
On Job Trainee

9. APPLICATION LETTER
Date:
Ms./Mr.:
The Manager/ Supervisor:
Address:
Dear Miss./Mr.:
I am a graduating student grade-12 taking up a General Academic Strand (GAS) at Bay- ang
Magpag-ong National High School in Bay- ang Batan, Aklan. I am required to undergo an On
the Job Training (OJT) for a minimum of 80 hours. This is a partial fulfillment of the
requirements of our strand.

10. I am applying in your famous company as a trainee because I believe that the experienced
will surely enhance my skills and get additional knowledge in the field of Bread and Pastry.
I am hoping for your favorable feedback with this application letter. You can reach me at
09500193638 at your most available time. Thank you for your time God bless.
Respectfully yours,
JOHN PAUL PATRICIO
Applicant

13. NARRATIVE REPORT
As they said life is a journey. One of the reason why I love travelling is challenging myself
with new places, people and experiences. Why do I leave my home and voyage in different
places? The reason why I love to travel are varied. It also my very personal.
As a student we are required to get work immersion and it is good to us to be prepared and
to get new learnings. We are so glad to work in a popular Bread and Butter the FILBAKE
FOOD CORPORATION.

14. We are up to ten days. In the first three days we are assigned in Mixing Area. On the first
day Sir Libert became our supervisor. He told us what will be our task. First, we peel off the
eggshells. After that, they allowed us to weigh the mongo filling at 100gram. Then we round
terin terin at four pieces every row. In the afternoon we helped the workers to stack otap and this
got me tired because of the standing and bended position while we are stacking. On the second
day we still peel off the eggshells and weigh the mongo filling again then we stuff terin terin. On
the third day we stack paborita, galletas, and ugoy ugoy. On the next two days we are assigned
on the Cakes Area, Ma’am Herlyn was our supervisor. She taught us how to use the machine that
slice the upper part of the chiffon. Then the workers also taught us how to use the metal detector
and so we pass the carton and it make a certain sound when you put it wrong or it has a metal.

15. After that, we assembled boxes and put it some name tag and expiration date. In the second day
on cake area we still assemble boxes, pass the cake on metal detector and then we put the cakes on
the boxes again and again. We are amazed about how the workers do their task so fast just like
what Ragas did. On the sixth day, we are assigned at Bread and Butter at the Capitol for three
days. First, we answered Ma’am Olie’s question about the Do’s and Dont’s inside and outside of
the company, after that we helped to packed otap, 3 pieces of otap in every paper wrapper and we
packed it again in a plastic and it is hard to avoid to broke the otap, we sifted the galletas flour.
One pack of galletas is 200gram. On the next day we washed the muffin pans and after that we
sealed otap, paborita, ugoy ugoy, toasted mammon, biscocho, and galletas. Then we sifted the
paborita’s flour. During the day 8, we sealed again some finished product, put it on the boxes and
pass it on the metal detector. We helped the workers to put out the finished product to the delivery
truck. On the day 9, we are assigned at the Packaging Area BC II. In The morning we packed reta,
we full the plastic that can be sealed, and we sliced bread. In the afternoon Ma’am Elma
introduced us to the workers and she also told us what will be our next task to do. We helped the
workers to put 15 trays with 6 pieces inside to deliver. Then we sealed again some breads. On the
last day we packed again a reta and we help the workers to put sugar in the ensaymada. We put
100 pieces ensaymada in the boxes that was ready .

16. JOURNAL
Day 1
On the first day we assigned in mixing area. Sir Libert is our supervisor there. He told us
what are the DO’s and DON’T’s. First we do is we peel off the eggshells. After that, they
allowed us to weigh the mongo filling at 100gram. Then we round terin-terin at four pieces every
row. In the afternoon we help the workers to stack otap.
DAY 2
In the day 2 we are still peel off the eggshells and weigh the mongo filling at 100gram again.
Then we round terin-terin and we stuffed it and we round again four pieces every row. Sir John
assign me to sliced bread at packaging area.
DAY 3
Day 3 we weigh the mongo filling and we round and stuffed the terin-terin. After that we
arrange the galletas, paborita, and ugoy-ugoy in the baking sheet.

17. DAY 4
Day four we are in the cake area. Ma’am Herlyn is our supervisor and she taught us how
to use the machine that slice the upper part of chiffon. And then, the workers taught us how to
use metal detector and so we pass the cartoon and it make a certain sound when you put it
wrong or it has a metal. We assembled boxes and put it some name tag and expiration date.
DAY 5
In the whole morning, we assembled boxes of cakes and pass it in metal detector before
we put it on grates. We put the round cake in boxes and sometimes we can’t avoid to touch it.
I also try to put the expiration date and name tag of each product.
DAY 6
We are in the Bread and Butter near at Capitol. Ma’am Olie’s question about the DO’s and
DON’T’s inside and outside of the company. After, that we helped to packed otap, 3 pieces of
otap in every paper wrapper and we pack it again in the plastic and it is hard to avoid to broke
the otap, we sifted the galletas flour and we pack it 200gram.

18. DAY 7
Whole morning, we wash the muffin pan. And sifted the paborita’s flour. One pack
of paborita is 200gram. On the afternoon we sealed the paborita, toasted mammon,
galletas, ugoy-ugoy, and biscocho, and then we put it all in the boxes.
DAY 8
During the day 8, we sealed again some finished product, put it on the boxes and
pass it on the metal detector. We help the workers to put out the finished product in
the delivery truck through throwing and catching.

19. DAY 9
On the day 9, we are assigned in Packaging BC II. In the morning we packed reta, we full
the plastic that can be sealed and we sliced bread. In the afternoon, Ma’am Elma introduced
us to the workers and she told us what is the next task we need to do. We help the workers to
put the 15 trays with 6 pieces inside to deliver.
DAY 10
In the morning there is no workers in Packaging BC II because their time in is 12am. So we
assigned to pack reta and sealed it. And on the afternoon, we help to put sugar on the
ensaymada bread. We put 100 pieces of finish ensaymada in the boxes until 3pm because we
have an exit interview to attend.

20. PERSONAL GOALS
All of us have an individual difference when it comes to dreams and goals in life. Before we
go for Work Immersion, I have my own goals in my mind that I want to achieve. My first goal is
to familiarize myself on the actual workplace. Work immersion brought me into a wide range of
experience that will help me to become productive individual. Second is to cope with the
requirements in Grade 12 under the K-12 Program. Work Immersion is an essential part of the
curriculum that enables us to finish the basic education course when complied. Third is to acquire
NC II in Bread and Pastry Production Work Immersion in Filbake Food Corporation provides me
an idea to put a simple business in the future. Fourth is, I want to gather more ideas and learn
more about Bread & Pastry. I want to be more familiar with the different kinds of bread and other
products there.

21. Location of
Filbake
Food
Corporation

22. Conducting blood pressure
After the
interview

23. This is their building it has 3 areas the
mixing area, packaging area, and cake
area.
Mixing area

24. The canteen of
workers where they
eat and rest
Packaging Area BC II it is
near in Capitol

29. REFLECTION PAPER
We all know that Filbake Food Corporation is one of the most leading bakeshop here in
the Philippines and in the whole world. As a student who experience for almost 2weeks in
their company, I’m so proud that I’m a part of them. I was very thankful that I learn a lot
especially about Bread & Pastry and have an idea about it.
In our ten days at Filbake, I’ve learn more about on how to process their product. I see
how hard it is but I see it also a challenge to them to be more engaged with their work. The
first time we enter in their company, I was so excited and a little bit nervous because I’m
not aware what we are going to do there. I’m also excited because this is a new experience
to learn together with my classmates. As our last day of training ends, I was thinking about
the learnings we gather from their company especially with the employees there. I know
that I learn a lot and realize things that is new for me. I know that my experience in Filbake
will not be wasted because I know that I may apply it in the future or in either in our house.

30. So that I want to say THANKYOU Filbake Food Corporation for giving us an
opportunity to be trained in your company and to become part of it. I know that
our learnings and experience there will help us in the near future.