INTRODUCTION

Importance of the On the Job Training

The OJT experience of the trainees is a help for them in nurturing their skill

in the field of their specialization. It is an opportunity for them to feel the essence

of an employee, on how hard to do a job inside the workplace. The training let them

build the good relationship to their employer. Their focus to what they are doing

will be developed wherein their attention will be in baking only, no other priorities

other than that. It will be very easy for them to apply job in the future because they

already have experience in the baking industry and dealing with their colleagues

and employer. They will gain the knowledge to adjust because they leave their

comfort zone.

Objective of the On the Job Training

To nurture our baking skill and interpersonal skill towards the bakery staff

and co-trainees for in the future when we apply for a job in a bakery, we have an

advantage and will be easily hired because we are already trained.

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Time and Place of the On-the-Job Training

The workplace was at Abella’s Bakery Shop, Dist.3, San Manuel, Isabela.

The training started at 8:00 o’clock in the morning and ended at 5:00 in the

afternoon. The OJT took 80 hours of service.

Strategies and Limitations of the On-the-Job Training

The trainees were divided into two groups to perform different products.

When the first group is performing, the other group is observing then vice versa.

The use of any gadgets was not allowed inside the baking station. The main rule

is to focus on the baking. They also spent time in sharing experiences and

learnings to strengthen their relationship with each other.

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 COMPANY’S PROFILE

History

Before Abella’s bakery grew and became famous in the Municipality of San

Manuel, it started from a simple bakeshop without enough utensils and equipment

to be used to produce their products. They lent money from informal creditors-

“Bombays” for their capital and to buy a second-hand oven. The owner, Mrs.

Marites Abella Aguilar is a high school graduate without training and knowledge

about the baking industry, but it is just her interest and because she is strategic

and hardworking, she came to manage her business. The owner visited different

bakeries to buy breads and later on, she found out certain secrets and strategies

in baking breads. Until her small bakery grew up with branches, she continued to

develop and progress minding the criticisms as room for innovation and open door

for continuous success.

Vision

To become the leading bakery shop with distinctly, freshly baked and

quality goods that satisfies the demand of our dear customers.

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Mission

To create and serve an exceptional high quality baked goods to fulfill customer

satisfaction and continuously think of product innovation to provide them new

features with a unique taste.

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 Organizational Chart

MARITES ABELLA
AGUILAR

Manager/Owner

EDITHA J. ABELLA

Assistant Manager

MARFIE AGUILAR ANGEL JUAN LYN LEE

MAGALANG
Baker Saleslady Saleslady

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 NARRATIVE REPORT

Daily Accomplishment Report

Week 1 (November 27, 2017- December 1, 2017)

November 27, 2017

The first day of our On-the-Job Training which started with a seminar in

Malalinta National High School. The SHS teachers served as the speakers of the

said event. They also conducted mock-interview.

November, 28, 2017.

This day was our actual job immersion. We were oriented first by the owner

and the baker. Then we prepared the needed ingredients of the recipe which was

the burger buns. Initially, we put the flour into a bowl with all the dried ingredients

and we mixed them completely, after mixing, the kneading process started and

after kneading, we cook into the oven after cooking then prepared them on the

table.

November 29, 2017

The second day of our job immersion at Abella's bakery shop where I

encountered Pan-de-sal. We prepared the ingredients needed then, we started the

processing on how to make pan-de-sal. We mixed all the ingredients, after mixing

we kneaded it. After kneading, we cooked in the oven and after few minutes of

cooking, here comes a pan-de-sal ready to eat.

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November 30, 2017

This day we had the Cinnamon Roll. The ingredients were: 1 kilo flour; 100

grams sugar; 25 grams lard; 25 grams margarine; 10 grams yeast; 5 grams salt,

and ½ kilo water. We cut and rolled it into small pieces. We had fun in the cutting

and rolling of the product. Unfortunately, the output was not that good because it

was not processed well.

December 1, 2017

We made the Ensaymada but we added some twist to it to make it special.

The ingredients were flour, sugar, purico, margarine, yeast, and salt. As usual we

followed the straight method. It did not look like a typical Ensaymada because we

rolled it on the bread pan to form its distinct shape.

Week 2 (December 4, 2017- December 8, 2017)

December 4, 2017

In the morning, we were trained to bake the Monde Cake. The ingredients

were 2 kilos cake flour, brown sugar, cocoa powder, margarine and some added

flavorings. We used the straight method for this bread. Our output was perfect and

it was the most delicious product we made as of.

In the afternoon, we made the Chocolate Crinkles. The ingredients were 2

kilos of third class flour, 1 ½ brown sugar, 200 grams cocoa, 400 grams margarine,

and some flavorings. Overall the taste was good and so attractive.

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December 5, 2017

The individual practicum started. But only those who were scheduled were

allowed to go in the baking area. So, I started making my narrative report. There

were times that we observed our classmates in their baking performance.

December 6, 2017

Tomorrow will be my turn to perform in the practicum, so, I purely observed

today. I also listened attentively to all of the comments and advices of Ms. Editha

on the outputs of the group.

December 7, 2017

I performed on the individual practicum which-I had the Burger Buns. I gave

my focus to my product and paid attention to Ms. Editha. Of course, I did my best

knowing that this was my last chance to show my efficiency based on my learnings.

And I was glad that the output I made was perfectly done.

In the afternoon, we prepared a simple program to give thanks and

appreciation to Ms. Editha and Mr. Marfie for sharing their skills to us. There was

also the sharing of experiences and insights.

December 8, 2017

The application of our learning ended yesterday, and this day was our post

immersion. We assessed our learnings inside the workplace through sharing of

diaries and pondering on some questions asked by our adviser. Thank God, I

passed the on-the-job training.

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 Learnings

Always giving our best and heart to our work will surely make a good result.

The trainers taught us the principle of the philosophy: “no pain, no gain.” Meaning,

in all endeavors, there will always be challenges and hardships, so you need to be

always ready to face them with all your heart and best foot forward.

On the other hand, working in a bakery made me realize that I must follow

the appropriate process and procedure not only in the baking but also as

employee. You need to become obedient in the protocols, alert and manage your

time productively. That is why the combination of skill and intelligence are really

significant not only in producing the products but also in managing the flow of the

business.

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Appendix A. Evaluation Sheet

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Appendix B. Certificate of the On-the-Job Training

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Appendix C. Pictures

The trainees during the first day of their On-the-Job Training at

Abella’s Store, Dist. 3, San Manuel, Isabela.

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The trainee and his outputs during the baking proper
of the On-the-Job Training Practicum

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The bakeries that the trainees made during
the work immersion.

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Appendix D. Daily Time Record

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Appendix E. Certification of English Critic.

MALALINTA NATIONAL HIGH SCHOOL

Malalinta, San Manuel, Isabela

CERTIFICATION

This is to certify that the undersigned had examined closely the portfolio

entitled “PORTFOLIO ON WORK IMMERSION AT ABELLA’S BAKERY SHOP”

as to its contents, organization, grammar and format for its improvement.

This certification is issued this 29th day of January 2018 at Malalinta

National High School, Malalinta, San Manuel, Isabela.

NELSON G. VERSOZA
English Critic

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 CURRICULUM VITAE

AARON A. BOCAYA

Mararigue, San Manuel, Isabela

CP Number: 09359213902
E-mail Address: aaron@yahoo.com

______________________________________________________________

PERSONAL DATA

Name: AARON A. BOCAYA

Birthdate: August ,16,1998
Age: 19 years old
Birthplace: Mararigue, San Manuel, Isabela
Citizenship: Filipino
Civil Status: Single
Father’s Name: Felix B. Bocaya
Mother’s Name: Pelagia A. Bocaya

EDUCATIONAL ATTAINMENT:

Elementary Mararigue Elementary School

Mararigue, San Manuel, Isabela
(2012)

Secondary Malalinta National High School

Malalinta, San Manuel, Isabela
Grade 10 Completer (2015)
Grade 12 Graduate (2018)

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ORGANIZATION/AFFILIATION:

Math Club
Peace Officer
Malalinta National High School

SEMINARS AND TRAININGS ATTENDED:

Leadership Training and Seminar

Malalinta National High School
Malalinta, San Manuel, Isabela
09/24/2016

Leadership Training and Seminar

Malalinta National High School
Malalinta, San Manuel, Isabela
09/27/2017

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