Republic of the Philippines

CATANDUANES STATE UNIVERSITY

Virac, Catanduanes

Project ID No. _______________

EXTENSION PROGRAM/PROJECT PROPOSAL

(Externally Funded)

A. BASIC INFORMATION:

“DABEST-CAtanduanes: Delivering an Advance and Better

Project Title: Education through Skills Training”
(A Community-based Skills Training in Meat Processing)

Location: Brgy. Cagraray, Bato, Catanduanes 4801

Project Duration
One (1) year, starting, May, 2024 to May, 2025
(from start to end):
Target Beneficiaries: Parents, OSY, and Adults
Implementing Unit: Catanduanes State University – Graduate School (MAIE/MAAgEd)
Implementing Partner: CARE Philippines
Budgetary Requirement
Year 1 Year 2 Year 3 Total
by Year & Source:
CatSU P P P P
Others (Specify)

CARE Philippines P 100,000.00 P P P 100,000.00

_______________ P P P P
_______________ P P P P

B. TECHNICAL COMPONENTS:

1. Rationale:

To ensure the sustainable advancement of livelihoods in Catanduanes, it is crucial for Local

Government Units (LGUs) to prioritize the development of income sources and job opportunities in
collaboration with other agencies and institutions.

Common sources of income for the majority of Catanduanes residents include farming and
fishing. However, the province faces frequent strong typhoons, presenting significant challenges
that its inhabitants must learn to overcome with resilience.

Therefore, the Community-based Skills Training in Meat Processing, a proposed project by

the Master of Arts in Industrial Education (MAIE) and Master of Arts in Agricultural Education
(MAAged) of Catanduanes State University Graduate School, is an extension initiative that can
potentially reach various barangays within the province of Catanduanes, in conjunction with the
community stakeholders and local authorities

An extension activity will be conducted in the recipient barangay, the Barangay Cagraray,
Bato, Catanduanes through the initiatives of the Graduate School Faculty members and students
enrolled in the Master of Arts in Industrial Education (MAIE) and Master of Arts in Agricultural
Education (MAAged) programs.

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

The Graduate School Extension Services aim to offer tangible support to the community by
delivering comprehensive skills training sessions. These sessions are designed to empower and
enhance the potential of community members, equipping them for future livelihood programs. The
training, scheduled for Sunday, will focus on various competencies related to Meat Processing as
well as other related processed products. Each component will be presented and discussed by
designated facilitator and speakers, all of whom hold relevant National Certificate II qualifications
from TESDA and worked for several years in food industry from other countries. This ensures the
provision of high-quality service and assistance to the community.

2. Preparatory Activities:

For the implementation of the Meat Processing, the following preparatory activities will be
conducted:

1. Identify the barangay where the extension program will be implemented through coordination
with concerned local authorities and community stakeholders.
2. Determine the skills needed of the identified clientele by employing Community Needs
Assessment (CNA).
3. Conduct of the Community Needs Assessment (CNA) by the Graduate School faculty members
and concern students.
4. Conduct thorough consultations and coordination.

3. Objectives (General & Specific):

General Objectives:

To conduct community-based skills training-workshop to the identified barangay. The

primary objective of the training-workshop is to provide instruction in a range of learning
competencies, including Meat Processing and other related processed food items, with a focus on
imparting knowledge, skills, and values.

Specific Objectives:

Below are the specific objectives of this project such as:

1. To enhance both knowledge, skills, and attitudes of target clientle in processing and/or
production of meat-based products;
2. Growth and sustainability of several organizations involved in the project such as parents
and youth;
3. To improve their economic well-being since outputs can be a source of livelihood among
the residents;
4. To continuously empower the parents, adults and out-of-school youth capabilities in this
field by involving them throughout the program implementation;
5. And to support the locally-made products of the island through OTOP.

4. Brief Description:

The community-based skills training addresses essential topics aimed at bridging the gap,
unleashing the potentials, and delivering an advanced and better education among community
members. Focused on meat processing, this training-workshop aims to equip participants with the
knowledge, skills, and attitudes necessary to discover and cultivate their full potential in business

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

and/or employment opportunities post-training. This initiative could provide them with alternative
sources of income, ultimately contributing to the enhancement of their socio-economic status. This
program will be externally funded by CARE Philippines, a non-government organization of the
country that aims to provide emergency relief and main purpose is to eradicate poverty. The
program will run for one year, which includes five training sessions in meat processing. The first
part, will focus on the production of Banana peel-pork siomai, homemade molo wrapper, and chilli-
garlic sauce. In addition, the remaining four training sessions will include production of Pork Tocino,
Skinless Octo-pork Longganisa, Veg-meat Patty, Banana heart kikiam, and others.

To sustain its implementation, there will be a frequent monitoring and evaluation, and
contingency plan and action through the coordination with several agencies such as DTI, DOLE,
TESDA, BLGU and MLGU, and others.

5. Target Beneficiaries:

The primary target of this project is thirty (30) selected residents of Barangay Cagraray,
Bato, Catanduanes which are composed of parents, OSY, and adults. Through this activity, they will
acquire knowledge, skills, and attitudes in meat processing and other related processed products,
adhering to standard procedures. The selection of this target barangay for the training is based on
being an expansion barangay of Phase 2 implementation of project WEE handled by CARE
Philippines.

6. Implementors:

Project Management Team (PMT)

Name Position/ Designation Unit

Project Leaders
Dr. Edwin T. Romero Project Leader CatSU - GS
Ma. Monette DR. Tugay Project Leader CatSU - GS
Team Members:
1. John Aldrin C. Tating Member CatSU - GS
2. Laila Angela I. Trinidad Member CatSU - GS
3. Avigail T. Valeza Member CatSU - GS
4. Anjeanette T. Balidoy Member CatSU - GS
5. Jonna Mae O. Aquino Member CatSU - GS
6. Freycel Jane T. Gianan Member CatSU - GS
7. France Janille T. Padilla Member CatSU - GS
8. Jennifer D. Evangelista Member CatSU - GS
9. Jeshebel M. Taller Member CatSU - GS
10. Jonel P. Socao Member CatSU - GS
11. Ehd Krisna M. Sarmiento Member CatSU - GS
12. Lovely T. Briza Member CatSU - GS
13. Niña Rica T. Brizo Member CatSU - GS
14. Pio T. Sta. Ines Member CatSU - GS
15. Rulan Y. Sarmiento Member CatSU - GS
16. Kristine D. Gualberto Member CatSU - GS
17. Maricel A. Almojuela Member CatSU - GS

Duties and responsibilities of the PMT:

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

Project Leader:

1. Ensures that the community extension function is carried out.

2. Initiates and lead the whole implementation period of the activity.
3. Endorse poject proposals for funding by non-government organization (CARE,
Philippines).
4. Ensures that all members are actively participating and assures that they are doing theirs
respective functions.
5. Approves and coordinates activities being undertaken by the team with partner
communities and other stakeholders.
6. Thorough monitoring and evaluation of activities undertaken.

Team Members:

1. Responsible in different assigned tasks in connection with the program implementation.

2. Supports and project leader and project management team in project implementation.
3. Practice collaboration to achieve projects’ predetermined goals as stated in project
objectives.
4. Use specific knowledge and skills to contribute to the success of implementation.
5. Involved in all decisions made by poject leader.

7. Project Components/Activities:

Person
Activity Timeline Expected Output
Responsible
Pre-Implementation Phase

1. Designing proposed project  Approved Project

April 1-6, 2024
based from CNA. Proposal

2. Thorough coordination with

 Approved requests for
implementing partner, Project April 8-12, 2024 training to respective
including target barangay Management
barangay
for the training. Team,
implementing
partner and
3. Creating set of committees barangay  List of Committees and
assigned for each task officials April 13, 2024 corresponding Duties and
Responsibilities

4. Training area visitation  Documentation, and site

May 12, 2024
visit report

Implementation Phase
May 19, 2024  Banana Peel-Pork Siomai
1. Conduct of first part of Project  Homemade Molo
trainings to the target Management Wrapper
clientle such as Siomai Team, and target  Chilli-Garlic Sauce
production, and other clientle

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

Person
Activity Timeline Expected Output
Responsible
related processed
products.

2. Continuation of trainings  Meat-based Processed

related to meat processing. Month of July, Products such as Pork
September,November, Tocino, Skinless Octo-
2024 and January, pork Longganisa, Veg-
3. Conduct of product 2025 meat Patty, Banana Heart
evaluation. Kikiam, and others.

Post-Implementation Phase

1. Frequent Monitoring,  Accomplished

consultation, and Project Monitoring/Evaluation
coordination to concerned Management Form
sectors and partners Team, target
regarding the condition of clientle, Month of February to
implementation specifically barangay March, 2025
the yield of production, and officials, and
financial status of implementing
beneficiaries. partner

2. Completion of  Approved
Project
Accomplishment and Accomplishment and
Management
Expense Report Month of April, 2025 Expense Report
Team
3. Project-end reporting
Project  Approved Detailed Report
Management  Presentation
Team, target
clientle,
barangay
officials, and
implementing
partner
Month of May, 2025
4. Turn-over of donation of Project
Meat-processing tools and Management  Tools and Equipment
equipment. Team, target  Signed Agreement
clientle,
barangay
officials, and
implementing
partner

C. BUDGETARY REQUIREMENT:

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

Estimated Budget & Source

2024 20___ 20___
PARTICULARS
CARE Others Others
CatSU CatSU CatSU
Philippines (specify) (specify)
Training Supplies and Materials - 32,500.00 - - - -
Printing of Tarpaulin - 4,500.00 - - - -
Printing/Photocopying Expenses - 4,000.00 - - - -
Transportation Expenses (Gasoline) - 5,000.00 - - - -
Foods (Meals & Snacks) - 54,000.00 - - - -
TOTAL - 100,000.00 - - - -

Budgetary Requirements Details

Food Supplies (Ingredients)

BANANA PEEL-MEAT SIOMAI
Ingredients Quantity Estimated Cost
250 grams ground meat 5 kilos ground pork, 300/kilo pork 1,500.00
250 grams chopped banana peel Banana Peel 400.00
½ tablespoon Salt 2 sachet 50.00
½ teaspoon phosphate powder 2 sachet 150.00
¼ teaspoon curing salt 2 sachet 250.00
1/8 cup water - -
2 tablespoon garlic chopped 2 kilos 300.00
½ tablespoon ground black pepper 2 packs 70.00
1 piece medium size egg 15 pieces 150.00
¼ cup grated cheese 4 boxes (160 grams) 470.00
¼ teaspoon Vetsin (MSG) 2 packs 60.00
1 pack molo wrapper 10 packs molo wrapper 700.00
TOTAL COST: Php. 4,100.00

HOME-MADE MOLO WRAPPER

Ingredients Quantity Estimated Cost
3 cups all-purpose flour 4 kilos 250.00
2 eggs medium size egg 25 pieces 250.00
2-4 tablespoon water - -
TOTAL COST: Php. 500.00

CANNED CHILLI-GARLIC SAUCE

Ingredients Quantity Estimated Cost
1 tablespoon vegetable oil 200 milliliter 40.00
2 teaspoon fresh ginger root, minced 100 grams 40.00
1 teaspoon fresh chilli 10 bundles 100.00
½ cup water - -
¼ cup rice wine vinegar 750 milliliter 150.00
2 tablespoon raw sugar ½ kilograms 40.00
1 tablespoon cornstarch ½ kilograms 30.00
TOTAL COST: Php. 400.00

PORK TOCINO

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

Ingredients Quantity Estimated Cost

¼ cup granulated white sugar 3 kilograms 300.00
¾ tablespoon salt 3 sachet 80.00
1 tablespoon garlic powder 250 grams 60.00
¼ teaspoon black pepper 3 packs 110.00
½ teaspoon annatto powder 250 grams 120.00
¼ cup pinapple juice 2.90 liters 230.00
500 grams pork belly 5 kilograms 1,500.00
TOTAL COST: Php. 2,400.00

SKINLESS OCTO-PORK LONGGANISA

Ingredients Quantity Estimated Cost
¼ kilograms lean ground pork 3 kilograms 900.00
¼ kilograms ground Octopus 3 kilograms 900.00
2 tablespoons vinegar ½ liter vinegar 50.00
5 big cloves garlic 4 kilograms 620.00
1 teaspoon ground black pepper 3 packs 105.00
4 teaspoons annatto powder 250 grams 80.00
1 tablespoon salt 3 sachet 75.00
1 tablespoon flour 1 kilograms 70.00
TOTAL COST: Php. 2,800.00

VEG-MEAT PATTY
Ingredients Quantity Estimated Cost
375 grams minced beef 4 kilograms 1,200.00
125 grams assorted veggies 2 kilograms 240.00
2 pieces eggs 20 pieces 200.00
½ cup breadcrumbs 2 kilograms 240.00
1 teaspoon mixed herbs 200 milliliter 150.00
1 ½ teaspoon crushed garlic 1 kilogram 150.00
1 beef stock cube 3 boxes 250.00
2 tablespoon BBQ Sauce ½ liter 70.00
TOTAL COST: Php. 2,500.00

BANANA HEART KIKIAM

Ingredients Quantity Estimated Cost
187 grams ground pork 3 kilograms 900.00
250 grams shrimp 3 kilogram 500.00
63 grams banana heart (minced) 1 kilogram 150.00
1 medium size red onion 1 kilogram 200.00
¾ tablespoon mixed herbs 200 milliliter 170.00
1 ¼ tablespoon sugar 1 kilograms 100.00
¼ cup cornstarch 2 kilograms 130.00
½ tablespoon salt 2 sachet 50.00
TOTAL COST: Php. 2,200.00

Snacks
Food Items Quantity Price per Unit Estimated Cost
Pancit-Food styro, fork, 300 packs - 15,000.00
Lunch-course in a Food styro, fork and spoons 300 packs - 30,000.00

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

Zest-o 30 boxes P 150.00 4,500.00

Bottled water 300 pieces P 15.00 4,500.00
TOTAL COST: Php. 54,000.00

Non-food supplies
Items Quantity Estimated Cost
Velum paper-white 300 pieces(6.00/piece) 1,800.00
Coupon bond (long) 5 ream 1,100.00
Diploma jacket (short) 120 pieces (100.00/piece) 12,000.00
Glue 2 piece (big) 70.00
Scatch Tape 2 pieces (big) 80.00
Vacuum sealed plastic (15 x 20 cm.) 5 packs (38.00/1 set or 10 pieces) 200.00
Dessert cup (3.5 oz.) 3 packs (50 pieces/pack) 300.00
Glass Jar (small size) 10 pieces 200.00
Canister Round 10 packs 700.00
Bean Curd sheet 5 packs 500.00
Cling Wrap 1 roll 500.00
Hand Gloves 3 packs (100pieces/pack) 150.00
TOTAL COST: Php. 17,600.00

Others
Items Quantity Estimated Cost
Printing of Tarpaulin - 4,500.00
Printing/Photocopying Expenses - 4,000.00
Transportation Expenses (Gasoline) - 5,000.00
TOTAL COST: Php. 13,500.00

D. ANNEXES

1. Monitoring, Evaluation and Learning (MEL) Plan

Program/Project Title: “DABEST-CAtanduanes: Delivering an Advance and Better

Education through Skills Training”
(A Community-based Skills Training in Meat Processing)
Program/Project Location:
Brgy. Cagraray, Bato, Catanduanes 4801
No. & Type of
Parents, OSY, and Adults
Beneficiaries:

Period of Implementation:
One (1) year, starting, May, 2024 to May, 2025
(from start to end):

Name of Proponent(s): Edwin T. Romero

Ma. Monette DR. Tugay

Implementing Unit:
Catanduanes State University – Graduate School (MAIE/MAAgEd)

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

BASELINE TARGET
May, 2024 May, 2025 MEANS OF
PERFORMANCE INDICATOR (PI) (Year when the (Year when the
program/project program/project will
VERIFICATION
started) end)

GOAL Provide instruction in a range Limited Broader Output evaluation

of learning competencies, range of range of
including Meat Processing and knowledge knowledge
other related meat-based and skills in and skills in
processed food items, with a meat meat
focus on imparting knowledge, processing processing
skills, and values.

OUTCOME Enhance both knowledge, Limited Broader Survey and Statistics

skills, and attitudes of target range of range of
clientle in processing and/or knowledge knowledge
production of meat-based and skills in and skills in
products. meat meat
processing, processing,
Growth and sustainability of less empowered
several organizations involved empowered community
in the project such as parents community
and youth.

Improve their economic well-

being since outputs can be a
source of livelihood among the
residents.

It empower the parents, adults

and out-of-school youth
capabilities in this field by
involving them throughout the
program implementation.

OUTPUT Produce quality meat-based No existing Produced Product evaluation

processed products. outputs, variety of
and meat-based Survey and
Create business venture or existing products Statistics
alternative source of income. business
contraints Has an
due to existing
some business or
factors source of
such as income
proximity related to
training
outcomes.

ACTIVITIES

1. Conduct of Enhanced knowledge,skills, Limited Broader Product evaluation

Community- and attitudes in terms of meat range of range of
based Skills processing knowledge knowledge Survey and

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

BASELINE TARGET
May, 2024 May, 2025 MEANS OF
PERFORMANCE INDICATOR (PI) (Year when the (Year when the
program/project program/project will
VERIFICATION
started) end)
Training in and skills in and skills in Statistics
Meat Produce quality meat-based meat meat
Processing products according to the given processing processing
standards.
2. Production
of Meat- Apply knowledge and skills in
based real life scenario such as in
products production and marketing of
such as the given outputs.
siomai,
tocino,
longganisa,
patty, and
kikiam

2. List of Supplies and Materials

Supplies, Materials, Tools/Equipment Quantity
Velum paper-white 300 pieces
Coupon bond (long) 5 ream
Diploma jacket (short) 120 pieces
Glue 2 piece
Scatch Tape 2 pieces
Vacuum sealed plastic (15 x 20 cm.) 5 packs
Dessert cup (3.5 oz.) 3 packs
Glass Jar (small size) 10 pieces
Canister Round 10 packs
Bean Curd sheet 5 packs
Cling Wrap 1 roll
Mixing Bowls 12 pieces
Measuring cups and spoons 12 sets
Spatula 12 pieces
Rolling Pin 12 pieces
Wooden Spoon 12 pieces
Wire whisk 12 pieces
Kitchen Knife 12 pieces
Chopping Board 12 pieces
Big Pot 2 pieces
Sauce Pan 12 pieces
Steamer 5 sets
Apron, Hairnet, Towel 12 sets
Vacuum Sealer 5 units
Food Processor 5 units
Stove 5 units

E. APPROVAL SHEET

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

To be filled-out by partner
To be filled-out by CatSU:
agency/organization:
Proponent(s):

EDWIN T. ROMERO, Ph.D.

Project Leader
Date: _________

MA. MONETTE DR. TUGAY, MAIE, MSFS

Project Leader
Date: _________

Endorsed by:

JOSEPH G. ZAFE, Ed.D. ARTHUR TABIRARA, Ph.D.

Extension Coordinator Dean/ Graduate School
Date:________ Date: _________

Reviewed by:

__________________________
Technical Evaluation Committee
Date: ____________

Recommending Approval:

ADEM NALU V. RUBIO, Ph.D.

Director, Extension Services
Date: ____________

ROSANA S. ABUNDO, Ed.D.

VP for Research, Extension & Production
Affairs
Date: ____________

Certified: budget available and allocated for the purpose as indicated in this proposal.

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024

 Republic of the Philippines
CATANDUANES STATE UNIVERSITY
Virac, Catanduanes

___________________________
MARYSHIEL S. TABIOS
Budget Officer/Treasurer (Partner Agency)
AO-V Budget Services
Date: ___________
Date: ____________

APPROVED:

____________________________
PATRICK ALAIN T. AZANZA, Ph.D., J.D.
Head of the Partner Agency/Organization
SUC President III
Date: ___________
Date: ___________

CATSU-F-EXT-08b Rev.0 Effectivity: January 2, 2024