PROJECT PROPOSAL FOR COMMUNITY-BASED PROGRAM · PROJECT PROPOSAL FOR COMMUNITY-BASED PROGRAM I. PROJECT SUMMARY INFORMATION Project Title: Livelihood Training Program for SMVIHS Batch

Republic of the Philippines

DEPARTMENT OF EDUCATION Region 02

Schools Division of Isabela

SAN MATEO VOCATIONAL AND INDUSTRIAL HIGH SCHOOL San Andres, San Mateo, Isabela

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PROJECT PROPOSAL FOR COMMUNITY-BASED PROGRAM

I. PROJECT SUMMARY INFORMATION

Project Title: Livelihood Training Program for SMVIHS Batch ’88 Multi-Purpose Cooperative

Proponents: Princes T. Pascua and eleven (11) TVL Teachers

Address: San Mateo Vocational and Industrial High School

School Head: Marisol A. Dumon, Secondary School Principal IV

Number of Beneficiaries:

Members of SMVIHS Batch ’88 Multi-Purpose Cooperative who are either (1) male bread-winners under minimum wage and (2) stay-at-home mothers

Implementation: September 7, 2019 to April 18, 2020

Venue SMVIHS Foods Shop & Agriculture Building

Source of Funds: Personal Funds

II. RATIONALE

The role of a school in empowering its graduates does not end after the

graduation of its students. It must conduct a follow through to determine if its graduates

have really actualized the aspirations that they have nurtured throughout their

schooling. The school must be able to determine those alumni who succeeded in life

and those who are currently struggling. In this manner, the role of schools, as embodied

in Section 2 of Republic Act 10533, to provide “every graduate of basic education shall

be an empowered individual who has learned, through a program that is rooted on

sound principles and geared towards excellence, the foundations of learning throughout

life, the competence to engage in work and be productive” would only be fulfilled.

The sad reality, however, is not many graduates of basic education did not finish

tertiary education especially during and after the martial law era. The difficulty of life

caused by poverty and disorder during those years have impeded the dreams of the

youth of finishing college degree. Some were able to pursue their dreams but many

failed to attain better living conditions particularly those who did not finish schooling.

This underprivileged group, no matter how hard they struggle, could hardly equip

themselves and their families the basic needs such food, shelter, and the education of

their children. They are in dire need of assistance but not many few good men extend

help for them.

The school where they have graduated from could be of help to its alumni

needing assistance. It can provide non-formal or adult education through trainings that

occur outside the formal school system. Not many academic institutions conduct follow

through among their graduates. After the graduates leave the portals of the school, the

teaching-learning has usually terminated between the school and the graduates.

By giving non-formal education among the underprivileged alumni, the school’s

mission can still continue to empower them and enjoy at least a decent living condition.

This can be done by training them particular skills and become productive and

enterprising individuals.

One particular batch of alumni that has requested assistance is SMVIHS Batch

’88. This batch has organized a cooperative instead of an alumni association. It is

known as “SMVIHS Batch ’88 Multi-Purpose Cooperative” with Dr. Heherson M. Angel

as its founding President. Members of the cooperative are not only those belonging to

Batch ’88. Other than regular members from the said batch, associate members may be

recruited from graduates of other batches, the immediate families of Batch ’88, their

mentors, and personnel of SMVIHS who are willing to be members. Both regular and

associate members can be recipients of the Cooperative’s programs and incentives

such as dividends, shares from income-generating projects, livelihood trainings, health

and wellness, and others. Currently, the cooperative has seventy-two members.

This cooperative has identified those who are need of assistance from among its

members whether regular and associate. During get-together and reunions prior to the

establishment of the cooperative, information were gathered as to who succeeded in life

and the counterpart. Based from this primary information, solutions that may mitigate

the problems were identified.

The most significant intervention that came up during the brainstorming sessions

was a livelihood training program for the stay-at-home mothers and those male bread-

winners who earn below minimum wage. The Cooperative’s President has proposed

this matter to the proponent; hence, this program “Livelihood Training Program” was

conceived.

The training that will be provided by SMVIHS to the recipients does only entail

skills development. The most cherished values adhered to by the school shall likewise

be inculcated to them. As mentioned in the statute, they should learn “through a

program that is rooted on sound principles and geared towards excellence”. With the

skills acquired in the trainings complemented with proper values, SMVIHS will truly

develop empowered adult learners.

In all its endeavors, SMVIHS integrate “Project WATCH” (We Advocate Time

Consciousness and Honesty). The school believes that success could be better realized

among learners when they are trained to adhere with the values of time consciousness

and honesty. As the classic adage puts it, “train the child while he is young and when he

is old, he will not depart from it”. This can still be applicable in adult education as

reinforcement especially when such values are inexistent among the trainees.

It is important that the trainees must be imbued with the value of time

consciousness not only during the duration of the training period but also when they

begin to apply the skills that they will learn from the trainers. One disparaging

stereotype in our culture is the “Filipino time”, a practice of not arriving on time and of

not complying with the specified time. An ill-effect of this is wastage of time of waiting

the late comers and a diminution of the targeted accomplishments or outputs. The

allotted time of doing things are curtailed due to the late commencement of the activity.

Hence, both quantity and quality of outputs are sacrificed. By practicing time

consciousness, the desired outputs or accomplishments that the cooperative wants to

produce by the trainees will be realized.

The value of honesty should also be ingrained in the minds of the trainees. They

should imbibe the dictum “honesty is the best policy” in their day-to-day living. It is

imperative to impart among the trainees that by practicing honesty, the trust and

confidence of their peers, their superiors, and their future clients will be established.

Simple acts such as speaking only the truth, unpretending, working on tasks according

to best capability, and by saying “no” politely when what is asked for is beyond

capability. An honest man has a clear conscience and can confidently deal towards

fellowmen.

III. PROJECT OBJECTIVES

This project aims to empower the members of SMVIHS Batch ’88 Multi-Purpose

Cooperative by providing them twelve (12) series of livelihood trainings.

Specifically, it aims to do the following:

1. To develop skills among the participants on the following:

1.1. Dimsum Preparation;

1.2. Precooked Dishes Preparation;

1.3. Easy Breakfast Dishes Preparation;

1.4. Dishwashing Liquid and Fabric Conditioner Production;

1.5. Pastries and Desserts Preparation;

1.6. Sticky Rice Delicacies Preparation;

1.7. Indigenous Chips Preparation;

1.8. Souvenir and Giveaway Items Production;

1.9. Stuffed Recipes Preparation;

1.10. Japanese Cuisine Preparation;

1.11. Italian Pasta Preparation; and

1.12. Agribusiness.

2. To capacitate the participants proper and enticing packaging of the products.

3. To develop them entrepreneurial skills in marketing the finished products.

4. To instill in them the values of time-consciousness and honesty as embodied in

Project WATCH during the training series and in their day-to-day living.

IV. PROJECT DESCRIPTION

Livelihood Training Program for SMVIHS Batch ’88 Multi-Purpose Cooperative is

a series of trainings on (1) food processing (dimsum, precooked dishes, easy breakfast

dishes, pastries and desserts, indigenous chips, sticky rice delicacies, stuffed recipes,

Japanese cuisine, and Italian pasta) (2) production of in-demand items (souvenir and

giveaways, dishwashing liquid and fabric conditioner) and (3) agribusiness. It is a seven

(7) month activity from September 7, 2019 to April 18, 2020. It is exclusive for SMVIHS

Batch ’88 Multi-purpose Cooperative members as beneficiaries of the program. The

program is in accordance with the provisions of the Memorandum of Agreement signed

between the school head and the cooperative’s president. The trainers are

commissioned teachers of SMVIHS. The participants of each training series shall be

selected purposively from among the members of the cooperative who are either stay-

at-home mothers or male bread-winners under minimum wage. They are provided with

gears such as apron, hairnet, facemask, gloves, hand towel, ball pen and paper. The

venue shall be in SMVIHS campus particularly in the Foods Shop in the TVL Building

and the Agriculture Building. The available technology needed for each training series

shall be used under close supervision by the trainers. No cost shall be entailed by the

school.

4.1. Dimsum Preparation

This training develops skills among participants in preparing, packaging,

and marketing of Chinese inspired dishes such as shanghai, siomai, dumpling,

and siopao. At least twenty (20) stay-at-home mothers shall be recruited from the

cooperative. Its project coordinator is Mrs. Princes T. Pascua.

4.2. Precooked Dishes Preparation

In this training series, the participants shall be equipped with the skills in

preparing, packaging, and marketing of precooked dishes that includes

embotido, bangus relleno and chicken relleno. It includes at least twenty (20)

stay-at-home mothers from the cooperative. The project coordinator is Mrs.

Rosemarie S. Gelacio.

4.3. Easy Breakfast Dishes Preparation

This training hones skills among participants in preparing, packaging, and

marketing of easy breakfast dishes such as tocino, tapa, longanisa, and daing na

bangus. A minimum of twenty (20) stay-at-home mothers shall be

accommodated from the cooperative. Mrs. Gemma P. Reyes will serve as its

project coordinator.

4.4. Dishwashing Liquid and Fabric Conditioner Production

The participants of this training series will acquire skills in producing,

packaging, and marketing of in-demand household items such as dishwashing

liquid and fabric conditioner. At least twenty (20) male bread-winners and stay-at-

home mothers under minimum wage shall be recruited from the cooperative. Its

project coordinator is Mr. Niño Rocar I. Tablizo.

4.5. Pastries and Desserts Preparation

In this training series, the participants shall be equipped with the skills in

preparing, packaging, and marketing of pastries and desserts that includes

cupcakes, muffins, brownies, fruit cake, banana cake, Choco lollipops and

lecheplan. It includes at least twenty (20) stay-at-home mothers from the

cooperative. The project coordinator is Mrs. Princes T. Pascua.

4.6. Sticky Rice Delicacies Preparation

This training enhances the skills among participants in preparing,

packaging, and marketing of sticky rice delicacies such as suman, puto, kutsinta,

moriecos, and tupig. A minimum of twenty (20) stay-at-home mothers and male

bread-winners under minimum wage shall be facilitated from the cooperative. Mr.

Billy Jay I. Mateo will serve as its project coordinator.

4.7. Indigenous Chips Preparation

The participants of this training series will acquire skills in preparing,

packaging, and marketing of indigenous chips such as banana, cassava and

potato chips. At least twenty (20) stay-at-home mothers and male bread-winners

under minimum wage shall be recruited from the cooperative. Its project

coordinator is Mr. Eric Hector A. Dela Cruz.

4.8. Souvenir and Giveaway Items Production

The attendees of this training will be provided with skills in producing,

packaging, and marketing of in-demand souvenir and giveaway items such as

beaded necklace, bracelet and earrings, tokens for various occasions, and

miniature plants among others. A minimum of twenty (20) male bread-winners

under minimum wage and stay-at-home mothers shall be recruited from the

cooperative. Mr. Jeremy T. Gilbaliga serves as its project coordinator.

4.9. Stuffed Recipes Preparation

This training enriches the skills among participants in preparing,

packaging, and marketing of stuffed recipes that include regular empanada,

Ilocos empanada, lumpiang sariwa and solo-sized fruit pies. A minimum of

twenty (20) stay-at-home mothers shall be trained to be purposively selected

from the cooperative. Its project coordinator is Mr. Jeffrey C. Aquino.

4.10. Japanese Cuisine Preparation

Participants of this training series will acquire skills in preparing,

packaging, and marketing of Japanese cuisine such as maki, sushi and sashimi.

At least twenty (20) stay-at-home mothers shall be recruited from the

cooperative. The project coordinator is Mrs. Jiza Mae V. Santos.

4.11. Italian Pasta Preparation

Attendees of this training series will acquire skills in preparing, packaging,

and marketing of Italian pasta like spaghetti, lasagna and carbonara. A minimum

of twenty (20) stay-at-home mothers shall be enrolled from the cooperative. Mrs.

Emily P. Morales is its project coordinator.

4.12. Agribusiness

This training develops skills among participants in propagating and

marketing of agricultural crops, poultry and fishery yields. At least twenty (20)

male bread-winners under minimum wage shall be involved from the cooperative.

Its project coordinator is Mr. Ronald M. Cristobal.

V. MECHANICS AND IMPLEMENTATION

5.1. Development of recipe manuals and training guides.

For the food processing trainings, the proponents will conduct

ocular visits from stores selling the products that were included in this

project. Research shall also be undertaken from the existing literatures.

After which, recipe manuals shall be developed for accuracy and

uniformity purposes.

For the trainings of production of in-demand items and

agribusiness, training manuals shall be developed in order to control and

maximize the time-allotted for each training.

5.2. Recruitment of project coordinators.

The proponent shall recruit teachers who are interested to become

project coordinators for the twelve trainings. Coordinators need not be

experts or specialized in the subject of the training. They will just serve as

facilitator of the activities.

5.3. Recruitment of trainers.

The project coordinators shall recruit teachers who are specialized

on the subjects of the training. They shall be oriented about the conduct

of the training and for assignment of specific tasks that are aligned with

the training objectives.

5.4. Training proper.

5.4.1. Registration of participants.

5.4.2. Introduction about the training.

5.4.3. Specification of the target outputs and rules of behavior.

5.4.4. Skills demonstration of processes.

5.4.5. Hands-on activities from the participants.

5.4.6. Evaluation of outputs.

5.4.7. Underpinning of lapses as corrective measures.

5.4.8. Awarding of certificate of completion.

5.4. Follow through.

A regular follow-up shall be provided through communication with

the cooperative’s president to verify if the participants were able to do

enterprising of their products. Assistance may be given as needed.

VI. EXPECTED OUTPUTS

1. Finished food products from the participants.

2. Recipe and training manuals.

3. Evaluation ratings of outputs of the participants.

VII. TRAINING WORK PLAN AND TIMELINES

ACTIVITIES RESPONSIBLE PERSON

TIME FRAME

REMARKS

A. Pre-Implementation Phase

a. Coordination with the President of SMVIHS Batch ’88 Multipurpose Cooperative

Princess T. Pascua

August 1-9, 2019

Completed

b. Ocular visits of stores selling the products included in the trainings.

Project Coordinators

August 10-11, 2019

Completed

c. Development of recipe and training manuals


September 2-4, 2019

d. Recruitment of teachers as trainers


September 5, 2019

e. Orientation of the trainers. Project Coordinators

September 6, 2019

B. Implementation Phase

a. Dimsum Preparation Princes T. Pascua

September 7, 2019

b. Precooked Dishes Preparation

Rosemarie S. Gelacio

October 26, 2019

c. Easy Breakfast Dishes Preparation

Gemma P. Reyes

November 2, 2019

d. Dishwashing Liquid and Fabric Conditioner Production

Niño Rocar I. Tablizo

November 9, 2019

e. Pastries and Desserts Preparation

Princes T. Pascua

January 5, 2020

f. Sticky Rice Delicacies Preparation

Billy Jay I. Mateo

January 25, 2020

g. Indigenous Chips Preparation

Eric Hector A. Dela Cruz

February 8, 2020

h. Souvenir and Giveaway Items Production

Jeremy T. Gilbaliga

February 22, 2020

i. Stuffed Recipes Preparation Jeffrey C. Aquino

March 7, 2020

j. Japanese Cuisine Preparation

Jiza Mae V. Santos

March 21, 2020

k. Italian Pasta Preparation Emily P. Morales

April 4, 2020

l. Agribusiness Ronald M. Cristobal

April 18, 2020

C. Post Implementation Phase

a. Post evaluation from participants


April 18, 2020

b. Treatment of post evaluation results


April 20, 2020

c. Follow-up with the Cooperative’s President

Princes T. Pascua

April 22, 2020

d. Writing of Completion Report Proponent April 23-25, 2020

e. Validation of Completion Report Trainers April 26, 2020

f. Submission of Completion Report

Proponent April 30, 2020

VIII. COST ESTIMATES

No cost to be incurred by the school. The expenses shall be shouldered by the

proponents and project coordinators.

ITEM UNIT UNIT COST

TOTAL COST

1. Dimsum Preparation

Pork 3 kg 160.00 480.00

Ingredients 200.00 200.00

Dimsum wrappers 100.00 100.00

Bond papers project proposal, recipe manual and certificates

200 pcs .50 100.00

Rice for lunch 2 kg 45.00 90.00

Juice (instant mix) 10 20.00 200.00

Contingency Fund (20%) 234.00

SUB-TOTAL 1,404.00.00

2. Precooked Dishes Preparation

Pork 1 kg 160.00 160.00

Bangus 3 kg 160.00 340.00

Chicken 3 kg 160.00 340.00

Ingredients 400.00


200 pcs .50 100.00

Rice for lunch 2 kg 45.00 90.00

Juice (instant mix) 10 20.00 200.00


SUB-TOTAL 1,956.00.00

3. Easy Breakfast Dishes Preparation

Pork 3 kg 160.00 480.00

Beef 1 kg 210.00 210.00

Milk fish 3 kg 160.00 480.00

Ingredients 400.00


200 pcs .50 100.00


SUB-TOTAL 2,004.00

4. Dishwashing Liquid and Fabric Conditioner Production

Dishwashing liquid concentrate 2 L 315.00 630.00

Fabric conditioner concentrate 2 L 350.00 700.00

Salt 4 kg 50.00 200.00


200 pcs .50 100.00


SUB-TOTAL 2,323.20

5. Pastries and Desserts Preparation


200 pcs .50 100.00

Contingency Fund (20%)

SUB-TOTAL

6. Sticky Rice Delicacies Preparation


200 pcs .50 100.00


SUB-TOTAL

7. Indigenous Chips Preparation

Banana 3 kg

Cassava 3 kg

Potato 3 kg

Ingredients


200 pcs .50 100.00


SUB-TOTAL

8. Souvenir and Giveaway Items Production

Beads 2 kg 250.00 500.00

Miniatures 50 pcs 10.00 500.00

Cactus plants 20 pcs 10.00 200.00

Materials 500.00


200 pcs .50 100.00


SUB-TOTAL 2,040.00

9. Stuffed Recipes Preparation


200 pcs .50 100.00


SUB-TOTAL

10. Japanese Cuisine Preparation


200 pcs .50 100.00


SUB-TOTAL

11. Italian Pasta Preparation


200 pcs .50 100.00


SUB-TOTAL

12. Agribusiness


200 pcs .50 100.00


SUB-TOTAL

GRAND TOTAL

Proposed by:

PRINCES T. PASCUA

Lead proponent & Project Coordinator/Teacher III

ROSEMARIE S. GELACIO Project Coordinator/MTII

JEREMY T. GILBALIGA

Project Coordinator/

GEMMA P. REYES Project Coordinator/

JEFFREY C. AQUINO Project Coordinator/

NIÑO ROCAR I. TABLIZO


JIZA MAE V. SANTOS


BILLY JAY I. MATEO Project Coordinator/

EMILY P. MORALES Project Coordinator/

ERIC HECTOR A. DELA CRUZ


RONALD M. CRISTOBAL


Approved by:

MARISOL A. DUMON

Secondary School Principal IV

Documents

PROJECT PROPOSAL FOR COMMUNITY-BASED PROGRAM · PROJECT PROPOSAL FOR COMMUNITY-BASED PROGRAM I. PROJECT SUMMARY INFORMATION Project Title: Livelihood Training Program for SMVIHS Batch