STUDENT PORTFOLIO

IN WORK IMMERSION PROGRAM

Rhobie Marie C. Mejia

 TAGAYTAY
HIGHLANDS
Highlands China Palace
PRELIMINARY PAGES

INTRODUCTION

THE TRAINING AREA

THE TRAINING EXPERIENCE

Objective of the Work Immersion

The goal is to identify, improve and grow learning skills for

students, and to guide them to their chosen professions for a
better nation to develop. The Work Immersion is under the K to
12 curriculums.

It gives learners opportunities:

1. To improve communication.
Introduction
2. Adapting new surroundings.
3. Improving, developing, and applying their skills.
4. Prepare them for work.

Learners are distributed as their workplace for immersion/actual

job in various institutions, offices and laboratories. They are
expected to help the students in their job immersion by company
collaboration, and provide them the opportunity to do real work or
experience new learning.

Grade 12 Students have begun their entry into a preferred

academic track or career path. Immersion trains and builds
students’ skills and expertise in future work. This is part of the K-
12, which trains students for business work. Students who choose
to take the Technical-Vocational-Livelihood and the Academic
tracks shall spend a certain time outside the campus in the
accepted latest Senior High School (SHS) program, doing the
“immersion”.
 C HINA PALACE
TAGAYTAY HIGHLANDS
I was part of the 2nd batch of Tagaytay Highlands where we are
required to complete the 80 hours work immersion. My schedule
is 10:00 AM-3:00 PM, Thursday to Sunday from November 28,
2019 to December 19, 2019.

DURATION AND PLACE OF TRAINING

 THE HIGHLANDS
STORY
HISTORY OF THE TRAINING AREA

Originally, a mining company, Belle

The Training Area

Corporation is a publicly-listed company
with the Philippine Stock Exchange. It
diversified its interest in 1992 when the
company shifted from mining and oil
exploration to property development and
construction.
 TAGAYTAY HIGHLANDS

Mission
We offer our members and guests a unique Highlands
experience – distinct service and trailblazing family-oriented
facilities.

Vision
To be a world-class membership community of luxurious and fun
family living.
 ORGANIZATIONAL STRUCTURE
ASST. GENERAL GENERAL PRESIDENT VICE CHAIRMAN- IT & T DIRECTOR
MANAGER MANAGER FOUNDER
ATTY. CRISTINA C. MA. CLARA T.
MR. JERRY C. TIU WILLY N. OCIER ARVIN D. BENDICIO
GILAPAY KRAMER
(JCT) (WNO) (ADB)
(CTK)

HR DIRECTOR MEMBERSHIP & MARKETING DIRECTOR SPORTS DIRECTOR OIC, FOOD AND
LEGAL DIRECTOR BEVERAGE
CORAZON W. ATTY. MARIA
JAIME S. JUMARANG ACE GACUTAN NELSON A.
AUSTRIA THERESA B. LAPUZ
(JSH) PANGANIBAN
(CWA)

ROOMS SALES DIRECTOR PURCHASING DIRECTOR GOLF DIRECTOR FINANCIAL

DIRECTOR CONTROLLER
PERLITA B. CECILE G. QUEBAR
ALEXANDER O. RHONEIL L. FREDERICK D.
MENGUITO (CGQ)
VILLARUBIN COUSART DEOCARIZA
(PBM)
TAGAYTAY
HIGHLANDS
CHINA PALACE

The Training 3 WEEKS WORK IMMERSION

Experience
Journal 1st Day
The three of us
(Jewell, BJ and I)
were assigned to
Highlands China
Palace Kitchen
Area. Jewell and I
we’ve been
assigned to hot
kitchen while Bj
would be in Cold
Kitchen.
On our first Day we
met our supervisor,
Chef Ruel, the Sous
Chef and introduced
us to other chefs.
We also met the
Executive Chef
which is Chef
Patrick Wong.
Chef Alex, Commis
Chef, was the one
who explained to us
what we will do
before, during and,
after service time.
2 – 4 Day
nd th
Journal
When arriving to the
China Palace we
would change into our
Chefs Uniform then we
would help with the
preparations for
service time. We would
usually wash and
change water in
ingredients container,
refill when there are a
topping or sauce that is
almost consumed.
When there is an event
scheduled at Midlands
we usually help
preparing and
delivering dishes from
China Palace that is
needed in Midlands.
Journal 5th – 7th Day
We would still do the
usual, wash and
change water in every
ingredients container,
refill when there are a
topping or sauce that is
almost consumed, give
the chefs the
ingredients needed
when there is an order,
give the dish to the
waiter so they can
serve it to the guests.
When we have nothing
to do with hot kitchen,
we would go upstairs
to cold kitchen where
the dim sums and
other appetizers are
being made. We would
help there at the cold
kitchen and sometimes
Chef Denis would
teach us in making dim
sum.
Journal
8th – Last Day
We have decided to stay
until closing which is
10:00 pm so we can
complete 80 hours faster
and we want to
experience working there
at night. When a staff or
immersionist would work
all night there is a free
meal ticket. It was tiring
every time we would
work overtime but it is an
honor and grateful
experience working
there. We take pictures
when we have free time.
We do not need to
surrender our phones
but we do not use them
while working.
Observation and Insight
I can say that the Chefs and other
staffs are really professional since
they really know what they are
doing. They know what their guests
like and do not like. When working
at the kitchen it is like there is a
routine and they are really working
as a team to avoid problems. The
kitchen is very organized and clean.
Everyone is really working hard.
Tagaytay Highlands is really a good
place. Everyone on it are good
people and they are open to help
students like us. The chefs I have
worked with is a big help for an
aspiring chef like me. Everyone
have their own roles/parts in order
to make the restaurant successful.
Over All Reflection and Self Appraisal
Before I had my work immersion I was so worried that
maybe I can not handle myself or maybe I can not do the
job properly but the entire time that I was at Tagaytay for 3
weeks everything was fulfilling. I would wake up wherein
my mind I would feel like I’m always getting ready for my
real job, I would put on my Chefs uniform, would work with
professional chefs, being in the kitchen and seeing how
knowledgeable the chefs are. Having such an fulfilling
experience wherein I’m very thankful and blessed for the
opportunity that I had my Work Immersion at Tagaytay
Highlands. In the span of 3 weeks I did not only gain
knowledge and skills but also memories and additional
people in my life that matters to me now. People who
became my motivation especially the Chefs. I’m proud of
myself that I completed the 80 hours immersion because it
is an experience that I would always treasure. I can really
feel that this is the job that I want to have when I will be
working, the kind of job that would make me feel that I am
capable of doing things and the job that I would always
enjoy doing.
APPENDICES
 HIGHLANDS

Thank you
TVL-MAGILIW