Proposed Plan for Increasing the Entrepreneurial Skills of Students in Food Preservation

Plans Objectives Strategies Resources Persons Implementing Support Success

and Needed Responsible Mechanisms to Indicators
Activities and Period of Sustainab
(PPAs) Implementation ility

Food Preservation-Based Management Plan

BASIC To instill Selection of Teachers and Mandatory Monthly The
FOOD basic drying agenda for the Students implementation of Meeting for superiors
ENTREP and other decision the decision to be Decision and the
SKILLS basic food making arrived at. Making teacher
entrep skills dentist
and proper should
competencie have
s to enable better
entrepreneur relationshi
to be p and a
successful deeper
which will sense of
lead to an Use of involveme
improved nonpartisan Superiors SY 2017-2018 nt must be
sense of means of felt by the
responsibility airing opinions students.
and and checking
improved concerns
rate of
performance Establishment
among them of a students-
superior
connection Department
and rapport Heads

FOR DRYING

1. Seminar
on proper Deans
methods of
salting/dryin Administrator
g/pickling s

2. Exposition
or Bazaar for
students and
small and
medium
enterprises
for pickled
or salted
goods

3. Direct
marketing
partnership
with loca
fisherfolks
for seafood
supplies for
salting

4. Proper
picking of
fresh
vegetables
for pickling

5. Festival of
local
produce that
are dried
pickled or
salted

6. Hoisting
of local
stalls for
dried or
pickled
foods

7. Local
exhibitions
on schools
for pickled
and dried
goods

8. Online
selling of
dried,
pickled
goods

9. Cooking
and selling
of viands
that involve
either dried
or salted or
pickled
goods

10. During
July every
Nutrition
Month,
holding of
conventions
that expose
the essential
benefits of
drying and
pickling
goods

FOR SUGAR
CONCENTRA
TE

1. Holding of
seminars to
local
entrepreneur
s on the
proper
methods of
processing
food using
sugar
concentrate
s

2. Puree
food stalls

3. Selling of
candied fruit
rinds like
watermelon
and
mangoes
that are
sugar
concentrate
d

4.
Partnership
with local
markets for
fresh
supples of
fruits and
other
organic
materials for
sugar
concentratio
n

5. Hoisting
of dessert-
only
restaurants
where the
supplies are
going to be
centered on
desserts
that are
sugar
concentrate
d like cakes
and candied
fruit rinds,
bon bons
and tarts

6. Selling
sugar
concentrate
d products in
local
markets,
schools,
stalls like
edibles and
topicald

7. Opening
classes for a
fee that help
local
producers to
mkae sugar
concentrate
d products

8. Buying
and reselling
either retail
or wholesale
of sugar
concentrate
d products

9.
Distributing
pamphlets
on the
importance
of sugar
concentratin
g process
and how it
can help
earners to
gain income

10.
Partnering
with LGUs
for financial
support for
their sugar
concentrate
d business.

FOR MEAT
PROCESSIN
G

1. Trade
Association
or
Partnerships
with
Producers

2.
Transportati
on and
Logistics
Service of
Meat and
Products 3

. Stand
Alone or
Small Scale
meat
processing
facility

4. Fee-for-
service meat
processing

5.
Integration
of Meat
Services for
third party
Producers

6. Middle
unit
slaughter
houses with
meat
processing
facility

7. Mobile
Meat
Processing
Facility

8. Hoisting
 of Stalls in
Local
Markets
selling
Processed
Meats

9. Online
Selling of
Processed
Meats

10.
Partnering
with Local
Businesses
like Food
Stalls to Buy
Processed
Meats
Annual To provide Implementatio Fund for Concerned Announcement Annual Increased
Performan students with n of an remunerat school and formal Awarding motivation
ce motivation to impartial and ions and administrator launching of the ceremony to perform
Upgrade perform well fair recognitio s awarding scheme for well and
Ceremony and target performance n deserving render
key goals assessment studentss commitme
which may tool nt to the
lead to lessons
rewards, being
 recognition taught.
or
promotion.

Allotment of
budget for Venue for School Codification of the
remunerations the Budget evaluation tool to
, gifts, assessme Officer be published via
incentives to nt and memo to all
worthy awarding studentss
studentss who
may meet the
goals set.

Code of Human
Assessme Resources
nt to be Department
used as
evaluation
tool
Training To provide Inviting Studentss’ Stakeholders AY 2017 onwards Strict Should
on support to learned schedule outside the compliance have
Rational studentss speakers to of Institution as with refined
Demonstr who are give lectures teaching trainers training training
ation of found to be and training to loads schedules schedules
Proper motivated studentss through to
Food via rational, establishin accommo
Preservati intellectual ga date
on Skills and logical Conducting Monitoring attendanc
approaches. buzz sessions, Board e of
mock classes studentss.
and Academic
demonstration Training deans, .
s to provide program selection
constructive schedules committee,
criticisms to and officials,
the studentss activities

Students