16 June 2021

Dear Parents,

Welcome to a new school year of fun learning st Spurgeon School! We continue to adapt and
persevere through the challenges of the new normal and God has been faithful in sustaining us
all. That is why we find it appropriate to kickstart the academic year with a VBS week with the
theme, “Celebrate!” As we welcome another year with rejoicing and gladness (Isaiah 25:9) we
invite all students to celebrate the Lord’s salvation with song and dance, food and games, stage
plays and costume; with all the color, music, flavor and fun of the rich Filipino heritage.

As part of this celebration, we encourage all participants to put on their best ethnic attire, delve
into a bit of Philippine history, brush up their Filipino vocabulary, and get ready for major fun and
excitement!

VBS WEEK OPENING CEREMONY (starts at 8 AM)


June 21 - Flag Ceremony and Worship Rally

(MONDAY) - Breaking out into di erent departments

CELEBRATION 1: DRINKS FOR A WEDDING

June 22 WORSHIP RALLY (starts at 8 AM, per department)

(TUESDAY) CELEBRATION 2: A HOMECOMING PARTY

WORSHIP RALLY (starts at 8 AM, per department)

June 23
CELEBRATION 3: AN UNFORGETTABLE SUPPER

(WEDNESDAY)
- SUBMISSION of Students’ VBS Dance Video (100%)
WORSHIP RALLY (starts at 8 AM, per department)

June 24
CELEBRATION 4: BREAKFAST AT THE BEACH

(THURSDAY)
- LATE SUBMISSION of Students’ VBS Dance Video (85%)
WORSHIP RALLY (starts at 8 AM, per department)

CELEBRATION 5: THE HARVEST FESTIVAL

June 25
PRESENTATION OF THE CULMINATING VIDEO

(FRIDAY)
AWARDING (Best in Costume, Game Winners, Certi cates.)

All VBS Dance Video submissions on this day and beyond gets 70%
June 28
START OF REGULAR CLASSES
(MONDAY)

In the succeeding pages (appendix) you will find the things needed to prepare by the students
for the VBS activities. Please take note of the list of things to ready per department. Thank you,
dear parents, in all your help to make this a fun school year. God bless and protect your family!

Sincerely,

Mr. Mark Joel L. Villacorte

PIC, Christian Education Week

Noted by:

Ms. Raquel A. Bartolome

SSFI Director

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 Students’ List of Things to Prepare:

PRE-SCHOOL DEPARTMENT:
Day 1 MINI PAPER CUP MAKING: (a) construction paper, (b) glue, (c) marker, (d) scissors
Day 2 HOMECOMING PARTY: (a) construction paper, (b) glue, (c) marker, (d) scissors, (e) bond paper
Day 3 THE LAST SUPPER: (a) glue, (b) scissors, (c) bond paper, (d) tape, (e) pencil, (f) crayons,
(g) small box, (h) vegetable toys [if not available, PRINT picture of fruits of vegetables]
Day 4 BEACH CRAFT: (a) construction paper, (b) glue, (c) marker, (d) scissors
Day 5 HARVEST TIME: (a) construction paper, (b) glue, (c) paint, (d) scissors, (e) bubble wrap

ELEMENTARY DEPARTMENT:
Day 1 CALAMANSI RELAY Game: 1 pc. calamansi, 1 spoon
Day 2 ONLINE INTERACTIVE Game: no need to bring anything
Day 3 ONLINE INTERACTIVE Game: no need to bring anything
Day 4 PLANT AND HARVEST RELAY Game: 1 pencil, 1 empty pet bottle
Day 5 BAYBAYIN Writing and FOOD & DRINKS preparation:

 JUNIOR HIGH SCHOOL DEPARTMENT:

Day 1 CALAMANSI JUICE Making:
• Ingredients (good for 1 cup): 5-7 Calamansi (cut in half), 1 tbsp honey or
table sugar, mint leaves (optional), tube ice or ice cubes
• Utensils: bowl, strainer/fork, spoon/stirrer, glass
Day 2 FRIED LUMPIA Making:
• Ingredients: ½ ground pork or beef, 1 medium onion ( nely chopped),
1 carrot (grated), ¼ cup soy sauce, ½ tsp ground black pepper, 3-4 bulbs

of garlic (uncoated and nely chopped), 1 tbsp salt, 1 pack lumpia wrappers
(egg roll/spring roll wrappers), cooking oil, ketchup/vinegar for dip
• Utensils: Large bowl, plate/tray, tablespoon, frying pan, tongs,
paper towels (to absorb excess oil), stove
Day 3 PIZZA PAN DE SAL Making:
• Ingredients: 3-5 pieces large pan de sal (halved), 1 small pack pizza sauce/Filipino-style
tomato sauce, 1 small can/pack pineapples tidbits (drained), 1 small bell pepper
(chopped), 4 strips bacon (fried and cut into pieces), 1 small white onion (peeled
and chopped), 1 small can button mushrooms (drained and sliced), 1 bar quick melt
cheese (sliced)
• Utensils: plates, spoon, oven toaster or regular cooking pan
Day 4 Making TUNA SPREAD SANDWICHES:
• Ingredients: 1 can tuna akes (drained), 1 white onion (minced), 1 celery (minced), 1
tbsp sweet, pickled relish (optional), 1 tbsp dill (optional), 2 tbsp mayonnaise, 1
pinch salt and pepper to taste, 1 loaf sliced loaf bread (cut diagonally in half)
• Utensils: deep bowl, spoon, plate
Day 5 HARVEST TIME:
• Ingredients: 1 can whole kernel sweet corn, 1 can evaporated milk, sugar or condensed
milk, shaved ice, crispy pinipig or corn akes (optional)
• Utensils: glasses/cups, measuring cups, spoons

VBS DANCE VIDEO SUBMISSION:

All students, from Preschool to Junior High

School, will submit a dance video following the
dance steps of SSFI teachers presented in the VBS sessions.
Grading of the submission will be as mentioned in the letter.
Submissions will only be accepted after parents have
already lled up the online consent form for the video to
be used for our VBS culminating program.

Parents, please click here to ll-up: PARENTS’ CONSENT FORM

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