Metta students in the food preparation course learn about procuring fresh ingredients on a trip to the market.

"Before this, our students left school with little work-related qualifications. This deterred employers from taking a chance on them," explains Mrs Liu-Ho Pui Han, Metta School's head of department of pre-vocational training.

The school-to-work programme starts with the students being attached to the school's staff cleaners and later, to the day care centre and an old folks' home, both housed at Metta's Headquarters. Next, they embark on external programmes, such as McDonald's school-to-work stint. "We are lucky to work with companies such as Mr Bean, Secret Recipe, Park Avenue Suites and Royal Plaza Hotel, among others," says Mrs Liu-Ho.

Immersion in the workplace

Now working at the Hilton Hotel, Azrin first learnt his duties in Metta School's mock-up guestroom. This included how to recognise the spelling of items such as shampoo and chemicals, clean guest areas within a set time limit, as well as practise the counting of guest linen and laundry. "I enjoy working with machinery, like those that can shampoo carpets. I learnt many techniques, so now I have the urge and confidence to work," he says. His trainer at the Hilton Hotel Ms Salmah praises him. "I'm very proud of Azrin. Not only is he hands-on, he is also very sociable and blends well with the staff at work."

Steven Jackson (extreme right), now a Commis cook, puts the finishing touches on some pastries.

Steven is currently a Commis cook in the Crowne Plaza Changi Airport's pastry kitchen. "I can now bake four flavours of cookies, four types of muffins, tartlets as well as puddings. I'm learning to make tiramisu and other new textures," he reels off proudly. It's a far cry from his early days in the kitchen. "My first marble cake turned out like mush and my pizza ended up as a pie," he recalls. "Controlling the speed of work is very important."

Baking is not the only thing the school sought to inculcate in him. "I learnt to support my family and save in my bank account." Steven continues. "I also learnt how to work together as a team, with different types of people."

The school also supports the students' socio-emotional needs as they make their bumpy transition into the working world during their traineeship stint. The boys spend Tuesdays to Fridays with the companies where they work, but come back every Monday to reflect on their work experience with their teachers. "Through their sharing, we find out that sometimes the students panic when they meet strangers, or they may be overly sensitive to other people's comments, which may spark misunderstandings," reveals Mrs Liu-Ho.

Azrin Bin Kamsani is now a proud employee at the Hilton Hotel.

Yet the students' supervisors at work see the benefits of working with youths with special needs. "It's like nurturing your own child. You have to give them constant guidance, attention and patience. It is very rewarding to groom them and see them grow as individuals in the work environment," shares chef Frankie Yeo, Steven's supervisor.

A successful transition

"We asked the companies about the boys' performance and whether they would consider employing our boys after graduation," says Raymond Low, Metta School's job placement officer. The delightful reply he received from the companies was, "Why not?" Mr Low continues, "The traineeship and the attachment proved to be helpful in securing them jobs and enabling the students to be comfortable with the workplace. The company also benefits as they can gauge how well their new staff can perform."

"Our students excel because they enjoy the process of perfecting their duties," enthuses Mrs Liu-Ho, to which Azrin nods in hearty agreement. "On my first day of work, I was confused. Then my friends and supervisor guided me and the next day, I performed my job nice and smoothly." Deriving gratification from his work, he adds, "Now I know my job well and I will do it every day. I won't forget how to, and that's what I am proud of the most."