For teachers, it is a delight seeing their students learning the basics of life which basically involves how to surpass each day of living amidst trials and odds.

So, for today's post, I'm gonna be sharing how our learners are shaped and readied for the greater opportunities that lie ahead of them in the foodservice industry.

It's always the school's practice to send its students to real work experiences by endorsing them to different firms which offer services relating to the skill they have specialized in their Senior High School years.

Being one with the school in its goal for producing competent individuals, the students are initially trained in-campus through special performance tasks that enhance and sharpen their values and competencies for their chosen track prior to their send-off to firms.

For my cookery learners, their in-campus training are devoted to preparing different dishes and snacks to offer for sale at the school canteen. Here's how they do:

As soon as they arrived in the laboratory, they do the station mise 'en place as their very first task of every day. It's preparing the laboratory for the day's function. Cleaning and freeing the lab from dust are just some of these.

After which, here are how:

The tasks are divided to get each member to have a specific role and responsibility for everyday. I believe it is a chance the enables them to feel a sense of responsibility for the work assigned to them. With such, I am glad to say that everything just goes well according to the plan and its objectives.

Moreover, aside from it is readying them for the hustle one could expect along with working in the Foodservice industry, it is also teaching them the basics of working as a team to achieve the results, and most importantly, the basics of life.

To conclude, here are some of their finished products for the day:

Well I guess so much has been said already, so, lemme just end it here. Thank you so much for your time. See you in the next post! Stay tuned!