igp

1. RepublicofthePhilippines
DepartmentofEducation
REGION III
SCHOOLS DIVISION OFFICE OF PAMPANGA
CLUSTER 3
BANCAL PUGAD INTEGRATED SCHOOL
I. PROJECT DESCRIPTION
 Project Title: Kumikitang LUTO-rungan
 Type of Project: Income Generating Project
 Project Proponent/s: Essa M. Cabacis
Margie Lou L. Cortez
 Number of Beneficiaries: Home Economics Room
 Project Beneficiaries: Home Economics Room
 Location of Beneficiaries: Bancal Pugad Integrated School,
Bancal Pugad, Lubao , Pampanga
 Date of Implementation/Duration: January - March 2018
 Area of Project Implementation: Bancal Pugad Integrated School,
Bancal Pugad, Lubao , Pampanga
 Budget Requirement: P 1,000.00
 Budget Requested: P 1,000.00
II. BACKGROUND/SITUATION ANALYSIS
Schools aren’t just only providing a quality academic excellence education. Since the K to
12 curriculum was implemented by the Department of Education (DepEd), schools are also
providing on how to enhance and empower the 21st century skills of learners to thrive in
today’s world.
One of the skill-related program or project is the Income Generating Project (IGP). The
program is given to students who undergo cookery in Junior High School. This said project is
described as an investment or a business activity that makes money or profit. IGP also allows
autonomy and self-sufficiency. The funds will invest in the program will be given or share by
both the school and the cookery students. The program is very important since the main
purpose of this is to impart knowledge about the basic or primary skills in cooking, baking,
financing and business. Besides, the ideas of the program are fundamental. It may help the
student to be competitive enough to put up a business in the near future and to be ready if
she/he will be taking up a business related course.
III. PROJECT OBJECTIVES
Grade 10 cookery learners will be able to:
1. Understand the basics in cooking
2. Demonstrate different techniques/strategies in cooking
3. Present cookery products.
4. Sell their prepared and cooked products; and
5. Develop entrepreneurial skills

2. IV. DESIRED IMPACT AND OUTCOME OF THE PROJECT
 Familiarize with the basics of cooking.
 Students will demonstrate their techniques and strategies in cooking; and
 Develop personal entrepreneurial competencies ( PEC’s); and
 The initial capital and half of the profit earn will be rolled out to increase the number
of products.
 Establish their own business in the future.
V. RISK MANAGEMENT PLAN
 School programs, faculty meetings, and suspension of classes which are part of
school days
 The ingredients which are not available in the community.
 The students who will not cook the recipe from the module will be assigned to
cook and prepare the recipes for IGP.
VI. PROJECT ORGANIZATION AND STAFFING
Office/Staff Designated Responsibilities Contact Person
Principal Adviser Louise L. Lumanug
H.E. Teacher Implementor Essa M. Cabacis
Margie Lou. L. Cortez
Cookery Students Manpower Grade10 Cookery Students
VII. PROJECT WORK PLAN
PHASES OF
THE
PROJECT
(DATE)
ACTIVITIES OUTPUT /
TARGET
INDICATO
RS
PERSON
IN
CHARGE
RESOURC
ES
NEEDED
COST
Project
Planning
Conduct
and
orientation
Oriented
the
students
and
parents
Approved
Project
work plan
Principal,
H.E.
teacher,
Students,
Parents
Office
supplies
P20.00
Conceptual Securing of
permit
Approval of
the project
Secured
permit for
its approval
and
implementa
tion
Principal,
H.E.
Teacher
Students
Office
supplies
P30.00
Development Marketing,
Cooking
Packaging
Marketable
Products
*Production
Cost
*Percentag
e of Mark
up
H.E.
Teacher,
Students
Tools,
utensils,
materials
equipment
Ingredients
P450.00

3. Execution Increase the
no. of yields
of the
products
with high
profit
High Mark-
up
Percentage
of Mark up
H.E.
Teacher
students
Tools,
utensils,
materials,
equipment,
ingredients
P500.00
Finishing Repeated
sale
Saving of
Profit
Distribution
of
percentage
share
Principal/
H.E.
teacher
Student
represent
ative
Shares
distribution
P1,000.00
Completion
and
Submission of
Report
Completed
and
Submitted
the Report
Sustaining the
Project
Sustained
the IGP
**Note: Include Gantt chart
List of Activities Duration January 2018 February 2018 March 2018
1st 2nd 3rd 4th 1st 2nd 3rd 4th 1st 2nd 3rd 4th
Orientation &
Planning
3 days
Conceptualizing
( Survey )
4 days
Developing the
products
5 days
Increasing the
No. of yields
15 days
Repeating the
Cooking ,
packaging &
selling
25 days
Completion and
Submission of
Report
2 days
Sustaining the
Project
Year-
round
VIII. DETAILED BUDGET REQUIREMENT
Budget Line Item Description Amount Needed Proposed Source/s
Ingredients Buko Shake 450 Donations
Ingredients Melon Juice 300 Donations
Ingredients Pastillas 250 Donations
TOTAL P 1,000.00

4. IX. MONITORING LOG FRAME
PHASES OF
THE
PROJECT
(DATE)
ACTIVITIES OUTPUT /
TARGET
INDICATORS Monitored by Date Time
Project
Planning
Conduct and
orientation
Oriented
the
students
and
parents
Approved
Project
work plan
Louise L.
Lumanug
HT III
Garry I. Dela
Cruz
OIC-TLE
January
2018
During
TLE
time
Conceptua
l
Securing of
permit
Approval
of the
project
Secured
permit for its
approval
and
implementat
ion
Louise L.
Lumanug
HT III
January
2018
During
TLE
time
Developm
ent
Marketing,
Cooking
Packaging
Marketable
Products
*Production
Cost
*Percentage
of Mark up
Essa M.
Cabacis/Margie
Lou L. Cortez
T-I
January
2018
Durin
g TLE
time
Execution Increase the
no. of yields of
the products
with high profit
High Mark-
up
Percentage
of Mark up Louise L.
Lumanug
HT-III
Essa M.
Cabacis/Margie
Lou L. Cortez
February
2018
Durin
g TLE
time
Finishing Repeated sale Saving of
Profit
Distribution
of
percentage
share
________
Garry I. Dela
Cruz
OIC -TLE
March
2018
Durin
g TLE
time
Completio
n and
Submissio
n of Report
Completed
and
Submitted
the Report
Louise L.
Lumanug
HT-III
Essa M.
Cabacis/Margie
Lou L. Cortez
Sustaining
the Project
Sustained
the IGP
Louise L.
Lumanug
HT-III
Essa M.
Cabacis/Margie
Lou L. Cortez

5. X. OTHER RELEVANT INFORMATION
 Donations from the stakeholders
 Teachers and students will bring and lend some tools and equipment needed to
cook the recipe.
XI. ATTACHMENTS
COST OF PRODUCTION
DATE MENU EXPENSES SALES PROFIT
3rd week of January Buko Shake and
Sandwich
491.00 1,250.00 759.00
4th week of January Melon Juice and
Hamburger
370.00 1,000.00 630.00
1st week of February Footlong 457.00 850.00 393.00
2nd week of
February
Buko Juice and Banana
Cue
467.00 1,000.00 533.00
3rd week of February Hamburger 432.00 1,000.00 568.00
4th week of February Buko Juice 512.00 1,100.00 588.00
1st week of March Melon and Sandwich 467.00 1,140.00 673.00
2nd week of March Footlong 487.00 1,120.00 633.00
TOTAL P3,683.00 P8,460.00 P4,777.00

6. Documentation: STUDENTS IN ACTION

9. RepublicofthePhilippines
DepartmentofEducation
REGION III
SCHOOLS DIVISION OFFICE OF PAMPANGA
CLUSTER 3
BANCAL PUGAD INTEGRATED SCHOOL
December 10, 2017
Louise L. Lumanug
Head Teacher- III
Bancal Pugad Integrated School
Bancal Pugad, Lubao, Pampanga
Sir:
Good day!
This is to request your good office a permission to conduct an Income-Generating Project (IGP)
in our school entitled: “Kumikitang LUTO-rungan”
I am looking forward to your kind approval on this request.
Very respectfully yours,
ESSA M. CABACIS
Teacher I
MARGIE LOU L. CORTEZ
Teacher I
Approved:
LOUISE L. LUMANUG
School Head

10. RepublicofthePhilippines
DepartmentofEducation
REGION III
SCHOOLS DIVISION OFFICE OF PAMPANGA
CLUSTER 3
BANCAL PUGAD INTEGRATED SCHOOL
ACCOMPLISHMENT REPORT ON INCOME GENERATING PROJECT (IGP)
Income Generating Project is indeed a beneficial program. It helps students to know more
about cooking, baking, financing and business. Students will learn to cook or bake different kinds
of food such as pastries, dishes, breads and others that will help them in putting up a small
business. They’ll also learn on how to handle or deal with money, on how to budget it and save
it. Schools must provide a quality education when it comes to these skill-related programs
because it helps the students not only to be academically inclined but also heighten those 21st
century learners’skills.
The Income Generating Project, “Kumikitang LUTO-rungan” of Bancal Pugad Integrated
School in Cluster 3, Division of Pampanga started last January 2018 led by the Grade 10 cookery
students. This project will capacitate the students’ cooking skills and also their entrepreneurial
skills. The cookery teacher, Ma’am Essa M. Cabacis and Ma’am Margie Lou L. Cortez were able
to asked for donations with a total of P1,000.00 from the stakeholders . The learners learned how
to prepare and cook various food especially meriendas. Moreso, they were able to demonstrate
their skills in cooking and entrepreneur and then earn from it. The sales and expenses are
properly documented. All the documents are comprehensively attached in this report including
the names and signature of the beneficiaries.
Prepared by:
ESSA M. CABACIS
Teacher I
MARGIE LOU L. CORTEZ
Teacher I
Noted by:
LOUISE L. LUMANUG
School Head

11. RepublicofthePhilippines
DepartmentofEducation
REGION III
SCHOOLS DIVISION OFFICE OF PAMPANGA
CLUSTER 3
BANCAL PUGAD INTEGRATED SCHOOL
Documentation: STUDENTS IN ACTION

13. ADDITIONAL TOOLS/UTENSILS FROM PROFIT OF THE IGP
Prepared by:
ESSA M. CABACIS
Teacher I
MARGIE LOU L. CORTEZ
Teacher I
Noted by:
LOUISE L. LUMANUG
School Head