project proposal for community-based program · project objectives this project aims to empower the...
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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
Project Coordinators
September 2-4, 2019
d. Recruitment of teachers as trainers
Project Coordinators
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
Project Coordinators
April 18, 2020
b. Treatment of post evaluation results
Project Coordinators
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
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%) 326.00
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
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%) 334.00
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
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%) 387.20
SUB-TOTAL 2,323.20
5. Pastries and Desserts Preparation
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%)
SUB-TOTAL
6. Sticky Rice Delicacies Preparation
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%)
SUB-TOTAL
7. Indigenous Chips Preparation
Banana 3 kg
Cassava 3 kg
Potato 3 kg
Ingredients
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%)
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
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%) 340.00
SUB-TOTAL 2,040.00
9. Stuffed Recipes Preparation
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%)
SUB-TOTAL
10. Japanese Cuisine Preparation
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%)
SUB-TOTAL
11. Italian Pasta Preparation
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%)
SUB-TOTAL
12. Agribusiness
Bond papers project proposal, recipe manual and certificates
200 pcs .50 100.00
Contingency Fund (20%)
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
Project Coordinator/
JIZA MAE V. SANTOS
Project Coordinator/
BILLY JAY I. MATEO Project Coordinator/
EMILY P. MORALES Project Coordinator/
ERIC HECTOR A. DELA CRUZ
Project Coordinator/
RONALD M. CRISTOBAL
Project Coordinator/
Approved by:
MARISOL A. DUMON
Secondary School Principal IV