BUSINESS PLAN IN ENTREPRENEURSHIP

Submitted by:

Princess Arianne Abellera

Daniella Rodolfa
John Paul Ramos
Apple Reyes
Frances Nicole D. Dalisay
Michael Angelo Marquez
Karleslie Serrano
John Gutierrez, Jr.
Erika Dacanay Sanchez
Marimar Dela Cruz
Jewelyn Perez Sison

Submitted to:
Emerlyn G. Manansala
 Business Plan

I. EXECUTIVE SUMMARY

Meryenda ni Marites will offer tasty, crunchy, and delicious taste of one of the famous
Filipino’s snack: Turon and Lumpiang Gulay that will definitely like and love by many and
salivate with relish because of its enticing smell that no one can ever resist especially during
snack time. And brought by the pandemic, it all affects the food businesses around the
Philippines yet it couldn’t stop the people to crave for some Filipino’s famous snacks during
3’oclock. However, as the days goes by, there is an increasing demand for an increasing demand
for Turon and Lumpiang Gulay all over the town. However, the existing 3 competitors are not
able to meet such demand resulting a big gap. This means that there is a big unmet demand in the
market and our main goal is to fill something to meet the desired demand.

One of our major and primary strategies is to offer customers an options for choosing
what would they like as their sauce on their own snacks and let them decide either they like to
have a chocolate syrup stripes at the top of Turon and give it some rainbow sprinklers or not and
with the Lumpiang Gulay if they want to dip it with our 3’S (Sweet, Sour, and Spicy) sauce or
partner it with mixed mayo and catsup. In this business, we believe that every Filipino has its
own uniqueness in taste and they’re very curious in mixing things in one that will definitely give
unusual products yet very delicious when get eaten.

Our business will be initially operating as a home-based enterprise and will use the social
media platform known as the Facebook, (C.C FB PAGE: Meryenda Ni Marites) to advertise our
product, and also, we have our stall located in Brgy. San Vicente, San Jacinto Pangasinan.
Moreover, the dear customers may have the options to pick up the products or have it delivered
at their convenience.

Meryenda Ni Marites have surely unique and very promising taste that no one could ever
forget. It has also competitive styles that will used to its advantage to penetrate the market. Our
business initial capitalization is Php 29,753 good for one month expenses. Expected revenue for
1 year is Php 684,000 while total cost of goods sold amounted to Php 335,436.

II. MANAGEMENT AND ORGANIZATION

A. Company Name: Meryenda ni Marites

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B. Logo:

C. Address: Sitio Sagur, San Vicente, San Jacinto, Pangasinan

D. Vision Statement: Meryenda ni Marites will be the leading provider of famous Filipino
snacks to serve happiness to our customers through delicious, quality and healthy
meryenda and excellent service at an affordable price.
E. Mission Statement: The Meryenda ni Marites is to share the taste of traditional improve,
healthy, and hand-made Filipino cuisine at an affordable price.
F. Key Personnel: Owner, Store Manager, Marketing Manager, Cashier, Head Cook,
G. Work Force And Support Personnel: Dishwasher, Maintenance Staff, Staff, Waitress
H. Organizational Chart:

Duties and Responsibilities:

1. Owner - She is the leader for the operation and has overall responsibility for the financial
success of the business. The manager handles external relations with team leaders, head
cook and staffs. Frequently, also is in charge of either production or marketing for the
business. The manager will set in motion the vision, strategic plan and goals for the
business.
2. Store manager – She is responsible for developing store strategies to raise customers'
pool, expand store traffic and optimize profitability. Meeting sales goals by training,
motivating, mentoring and providing feedback to store staff. Ensuring high levels of
customers satisfaction through excellent service.

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 3. Marketing Manager - He is responsible for promoting the business, product, or service.
They make sure that the company is communicating the right messaging to attract
prospective customers and retain existing ones. The role is typically filled by a mid-
career marketing generalist.
4. Cashier – Her responsibilities include receiving payments and issuing receipts, gift-
wrapping packages and keeping track of all cash and credit transactions. To be successful
in this role, you should have previous experience in a customer service position and good
knowledge of how cash registers operate.
5. Head Cook – She is responsible for the creation and makes of the product. He is
responsible in performing all the duties and job functions of an experienced cook.
6. Dishwasher – His responsibility is to clean and restock dinnerware, utensils, and
glassware and assist other restaurant staff members by handling other cleaning and prep
tasks.
7. Dishwasher apprentice – She is responsible for assisting the dishware including to clean
and restock dinnerware, utensils, and glassware and assist other restaurant staff members
by handling other cleaning and prep tasks.
8. Maintenance Staff – Her responsibilities includes to fix and maintain mechanical
equipment, buildings, and machines.
9. Staff - He/she is responsible for helping other members of the team if they are short in
human resources.
10. Waitress – They are responsible for selling and promoting the product to consumers.

I. Ownership: Sole Proprietorship

J. Capitalization: Php 29,753
K. Compensation and Incentives:
Employrees’ Salary
 Store Manager: Php 3,000/month
 Marketing Manager: Php 3,000/month
 Cashier: Php 3,000/month
 Head Cook: Php 3,000/month
 Dishwasher: Php 3,000/month
 Maintenance Staff: Php 3,000/month
 Staff: Php 3,000/month
 Waitress: Php 3,000/month
L. External Management Support: Parents

III. PRODUCT/SERVICE PLAN

A. Purposes of the Product

Meryenda ni Marites will supply the residents of Brgy. San Vicente, San Jacinto, a
healthy, quality and delicious food for their afternoon snack. We offer varities of lumpiang gulay
and turon with three dips available for their choosing.

B. Products Unique Features

Meryenda ni Marites shows its unique features that could attract many potential
customers. The first is the variety of products that customers could choose from. Second is the
varieties of product combination we offer. This is best for customers who want to buy new and
improve flavors of the lumpiang gulay and turon. We also offer three types of sauces.

(Variety of Lumpiang gulay: Regular, Spicy and with

cheese)
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 (Regular Turon)

(Turon with cheese)

C. Material and Equipment Requirements and Sources of Supply.
The material requirements and their sources are as followers:

MATERIALS SOURCES
Frying Pan CSI Mangaldan
Large Metal Spoon CSI Mangaldan
Strainer CSI Mangaldan
Knife CSI Mangaldan
Cutting Broad CSI Mangaldan
Plate CSI Mangaldan
Bowl CSI Mangaldan
Basket CSI Mangaldan
Tupperware CSI Mangaldan
Eco-friendly packaging CSI Mangaldan
Coal Mangaldan Public Market
Mix ready-made Sayote, Carrots, Green Mangaldan Public Market
Beans
Cucumber Mangaldan Public Market
Saba Banana Mangaldan Public Market
Sugar Mangaldan Public Market
Wrapper Mangaldan Public Market
Vinegar Mangaldan Public Market
Mayonnaise Mangaldan Public Market
Ketchup Mangaldan Public Market
Chocolate Syrup Mangaldan Public Market
Black Pepper Mangaldan Public Market
Chili (Sili) Mangaldan Public Market
Cooking Oil Mangaldan Public Market
Cheeze Mangaldan Public Market
Onion Mangaldan Public Market
Garlic Mangaldan Public Market

D. Production Process and Controls that will be used to manufacture the product.
Below is the process on how to make a lumpiang gulay and turon:
• Lumpiang Gulay
1. In a deep pan, sauté garlic and onion.
2. Add all the vegetables and season with salt and pepper.
3. Stir fry until vegetables are half cooked. 4. Turn off heat. Allow to cool down for a while.
5. Get one wrapper sheet and laid on a flat surface.
6. Scoop 2 to 3 spoon, depending on size of your wrapper, of mixed ingredients and put on the
wrapper.
7. Carefully roll wrapper, while securing the mixed ingredients inside, and form a log.

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8. Now dip your finger with water and wet the inner end of the wrapper. Carefully press the
wrapper end against the log to seal it.
9. In a deep pan over a medium fire, heat the oil. Fry the lumpia in batches until its wrapper color
is golden brown.
10. Remove lumpia from frying pan and drain oil on paper towel.
11. Prepare the sauce by mixing all the dipping sauce ingredients.

• Lumpiang Gulay with Cheese

1. In a deep pan, sauté garlic and onion.
2. Add all the vegetables and season with salt and pepper.
3. Stir fry until vegetables are half cooked. 4. Turn off heat. Allow to cool down for a while.
5. Get one wrapper sheet and laid on a flat surface.
6. Scoop 2 to 3 spoon, depending on size of your wrapper, of mixed ingredients and put on the
wrapper. Slice the Cheeze and add it.
7. Carefully roll wrapper, while securing the mixed ingredients inside, and form a log.
8. Now dip your finger with water and wet the inner end of the wrapper. Carefully press the
wrapper end against the log to seal it.
9. In a deep pan over a medium fire, heat the oil. Fry the lumpia in batches until its wrapper color
is golden brown.
10. Remove lumpia from frying pan and drain oil on paper towel.
11. Prepare the sauce by mixing all the dipping sauce ingredients.

• Lumpiang Gulay (Spicy)

1. In a deep pan, sauté garlic and onion.
2. Add all the vegetables and season with salt and pepper.
3. Stir fry until vegetables are half cooked. 4. Turn off heat. Allow to cool down for a while.
5. Get one wrapper sheet and laid on a flat surface.
6. Scoop 2 to 3 spoon, depending on size of your wrapper, of mixed ingredients and put on the
wrapper. Put 2 teaspoon of chili oil.
7. Carefully roll wrapper, while securing the mixed ingredients inside, and form a log.
8. Now dip your finger with water and wet the inner end of the wrapper. Carefully press the
wrapper end against the log to seal it.
9. In a deep pan over a medium fire, heat the oil. Fry the lumpia in batches until its wrapper color
is golden brown.
10. Remove lumpia from frying pan and drain oil on paper towel.
11. Prepare the sauce by mixing all the dipping sauce ingredients.

•Turon
1. Prepare bananas by peeling and cutting lengthwise into two halves.
Separate wrappers into individual sheets. 2. On a flat working surface, lay a wrapper like a
diamond.
3. In a skillet over medium heat, heat about 1-inch deep of oil. Add banana spring rolls seam side
down and fry, turning once or twice, for about 3 to 5 minutes on each side or until crisp and
golden brown.
4. Roll a banana half in sugar and place in the middle of the wrapper. Place 2 to 3 jackfruit strips
lengthwise on top of the banana.
5. Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward
and roll the turon into a tight log. Wet the pointed edge of the wrapper to completely seal.
6. Roll sealed spring rolls in sugar to coat.  Repeat with the remaining bananas.
7. In a wide pan over medium heat, heat about 1-inch deep of oil. Add the turon in a single layer
and cook, turning as needed, until golden and sugar is caramelized.
8. Remove from the pan and drain on a wire rack. Serve immediately.

•Turon with Cheese

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1. Prepare bananas by peeling and cutting lengthwise into two halves.
Separate wrappers into individual sheets.
2. On a flat working surface, lay a wrapper like a diamond.
3. In a skillet over medium heat, heat about 1-inch deep of oil. Add banana spring rolls seam side
down and fry, turning once or twice, for about 3 to 5 minutes on each side or until crisp and
golden brown.
4. Roll a banana half in sugar and place in the middle of the wrapper. Place 2 to 3 jackfruit strips
lengthwise on top of the banana. And a slice of cheese.
5. Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward
and roll the turon into a tight log. Wet the pointed edge of the wrapper to completely seal.
6. Roll sealed spring rolls in sugar to coat.  Repeat with the remaining bananas.
7. In a wide pan over medium heat, heat about 1-inch deep of oil. Add the turon in a single layer
and cook, turning as needed, until golden and sugar is caramelized.
8. Remove from the pan and drain on a wire rack. Serve immediately.
Below is the process on how to create the sauces.
Sauce for Lumpiang gulay (regular)
1. Prepare and wash your ingredients: Cucumber, chili, and onion.
2. Mince your cucumber, chili and onion and transfer to your container.
3. Pour the vinegar.
4. Add salt, black pepper and sugar.
Sauce for Lumpiang gulay (with cheese & spicy)
1. Mix the mayo and ketchup
2. Transfer to the container

E. Distribution Logistics
Meryenda ni Marites initially operates as a home-based enterprise and uses social media
platforms like Instagram and Facebook to advertise the combinations and good quality of the
varieties of lumpiang gulay and turon. Customers may choose whether lumpiang gulay or turon
or both since we are going to distribute and sell it in a two teams. We can also accept pre-orders
before the day we will deliver the product.

F. Regulatory and Other Compliance Issues

Meryenda ni Marites will be registered as a partnership type of business run by of SJNHS
Senior High School humss students. A barangay clearance will also be secured before applying
for a Sanitary Permit and Mayor’s Permit to operate as home-based micro enterprise. The
enterprise will also apply for License to Operate (LTO) as a “food manufacturer” or BFAD
Certificate from the Bureau of Foods and Drugs (BFAD). Lastly, the registration of Tax
Identification Number (TIN) from the Bureau of Internal Revenue will also be done after
acquiring all the necessary registration documents and permits from DTI, barangay, mayor’s
office and BFAD.
IV. MARKET PLAN
A. Market Analysis, which includes demand and supply.
Variety of Lumpiang Gulay
(Regular, Spicy, W/ Cheese)

Historical Total Supply: Previous 5 years Lupiang Gulay sold Total Supply
Data (5 Demand by the competitors per year (Php)
Years) (Php) (Php)

A B C
YEAR 1 560,094 130,250 209,000 155,500 494,750
YEAR 2 790,990 146,000 327,750 164,200 637,950
YEAR 3 821,128 178,369 208,410 278,054 664,833
YEAR 4 1,086,000 360,102 185,993 375,072 921,167
YEAR 5 1,200,086 275,028 229,094 485,044 989,166

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 Variety of Turon
(Regular, W/ Cheese)

Historical Total Supply: Previous 5 years Turon sold by the Total Supply
Data (5 Demand competitors per year (Php)
Years) (Php) (Php)
A B C
YEAR 1 1,469,062 295,049 384,490 269,017 948,551
YEAR 2 946,447 390,639 273,226 147,910 811,775
YEAR 3 1,182,643 196,560 370,159 376,932 943,651
YEAR 4 1,374,004 475,186 288,978 347,025 1,111,189
YEAR 5 2,091,186 589,020 348,532 156,990 1,904,542

B. Marketing and Sales Projection

Marketing Strategy
An active and competitive campaign will aim to promote the products and
popularity of Meryenda ni Marites. This will focus on the customer’s desire to buy
varieties of lumpiang gulay and turon with offered three types of sauces that will suit
their taste. Meryenda ni Marites will use various marketing channels to convey this
message. In addition, will use different marketing strategies to communicate.

a. Social Media – During this time of crisis small business start posting and advertising
their brand and product in social media. It is one of the best way of promoting your
business for its far-reaching audiences and efficiency. The Meryenda ni Marites will
be active in social media such as Facebook and Instagram to showcase and promote
the availability of product.
b. Business to consumer (B2C) Marketing – Meryenda ni Marites will advertise and at
the same time sell their products by costumer building and enhancing existing
relationships with customers and improving customer loyalty. We see the effectivity
of selling the products personally to the customer as the transaction are easily done.

C. Sales Strategy
Pilipino are known for their appetite. Meryenda ni Marites sales strategy will assure the
quality and service of buying the varieties of lumpiang gulay and turon are to exceed their
expectations in terms of; taste, texture and presentation. In order to do this, the team will post
and share promoting the production, customers can use it to order and buy their food at their
convenience. Orders for events or occasions can be book in advance and delivery to the location.
Moreover, Meryenda ni Marites product can be also buy by personally selling to near
communities.
D. Product Characteristics or Feature
• Affordability - Customers will be offer cheap and quality food compare to other
competitors.
• Flavor – Customers will be offer homemade quality food, known for its nostalgic
savory taste and can be eaten any time as snack or for occasions.
• Texture – Customer will be offer crispy freshly made Lumpiang gulay and Turon.

E. Pricing Policy
Meryenda ni Marites will adopt the pricing range based on the size and capital spent on
creating the product.
Product Price (Peso) Available Dips
Lumpiang Gulay (Regular) Per Lumpia = 3 Pesos  Three S
3 pieces Lumpia = 10 Pesos  Mayo with ketchup (Mix)
6 pieces Lumpia = 20 Pesos
Lumpiang Gulay (With Cheeze) Per Lumpia = 5 Pesos
Lumpiang Gulay (Spicy) Per Lumpia = 5 Pesos
Turon (Regular) Per Turon = 3 Pesos  Choco Stripes
3 pieces Turon = 10 Pesos
7 pieces Turon = 20 Pesos
Turon (With Cheeze) Per Turon = 5 Pesos

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 Reseller Price:
Product Price (Peso) Available Dips
Lumpiang Gulay (Regular) 4  Three S
Lumpiang Gulay (With Cheeze) 10  Mayo with ketchup (Mix)
Lumpiang Gulay (Spicy) 10
Turon (Regular) 4  Choco Stripes
Turon (With Cheeze) 10

F. Sales Projection
Lumpian Reselle Qty./ Year 1 Year 2 Year 3 Year 4 Year 5
g Gulay r Prize Mo.
Qty. Sales Qty. Sales Qty. Sales Qty. Sales Qty. Sa
in Peso in Peso in Peso in Peso
Regular 4 1,500 18,00 72,000 19,80 79,200 21,780 87,120 23,958 95,832 26,354 10
0 0

W/ 10 1,500 18,00 180,00 19,80 198,00 21,780 217,80 23,958 239,58 26,354 26
Cheeze 0 0 0 0 0 0
Spicy 10 1,500 18,00 180,00 19,80 198,00 21,780 217,80 23,958 239,58 26,354 26
0 0 0 0 0 0

Turon
Regular 4 1,500 18,00 72,000 19,80 79,200 21,780 87,120 23,958 95,832 26,354 10
0 0
W/ 10 1,500 18,00 180,00 19,80 198,00 21,780 217,80 23,958 239,58 26,354 26
Cheeze 0 0 0 0 0 0
Total: 7,500 90,00 684,00 99,00 752,40 108,90 827,64 119,79 910,40 131,77 1,
0 0 0 0 0 0 0 4 0

G. Market Analysis Summary

The demand for turon and lumpiang gulay in San Jacinto, Pangasinan increased over the past 5
years. Many people crave or have a love for crispy, sweet, salty and sour in their food which is
the main reason why turon and lumpiang gulay is in demand. In order to increase the market
penetration, Meryenda ni Marites will create another version of turon and lumpiang gulay
product, that is adjusted and enhanced aroma and flavor which will make it unique among other
competitors. Also, promotion and advertising using social media will be done to increase
customers and sales of variety of lumpiang gulay and turon. The main goal of Meryenda ni
Marites is to produce a supply that meets the demand and cravings of the public.
V. FINANCIAL PLAN
A. Start-Up Summary

Expenses Cost/pc Total Qty./Month Year 1

Per Day

INGREDIENTS

VEGETABLE (PER 30/kg 1,800 21, 600

KILO)

SABA 30/kg 990 11,880

WRAPPER 90/kg 2,700 32,400

SUGAR 25/kg 750 9,000

COOKING OIL 110/kg 3,300 39,600

MAYONNAISE 120/kg 3,600 43,200

VINEGAR 20/kg 600 7,200
KETCHUP 20/kg 600 7,200

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CHILI 15/kg 450 5,400
BLACK PEPPER 15/kg 450 5,400
PLASTIC BAG (SMALL) 15/kg 450 5,400

CHEESE 50/kg 1,500 18,000

SALT 30/kg 900 10,800
GARLIC 20/kg 600 7,200
ONION 20/kg 600 7,200
CUCUMBER 10/kg 300 3,600
FARE 60 1,800 21,600
EQUIPMENTS
FRYING PAN 550/set (5) 550 6,600
KNIVES 189/set (7) 189 2,268
PACKAGE 24/set (5) 24 288
CUTTING BOARDS 250/set (5) 250 3,000
UTILITIES 2,550.00 2,550 30,600
(WATER,
ELECTRICITY,
INTERNET)
LABOR 100 3,000 36,000
MISCELLANEOUS 1,500 1,500 18,000
PERMIT&LICENSE 300 300 3,600
TOTAL: 29, 753 357, 036

B. Financial Projections

MERYENDA NI MARITES
PROJECTED INCOME STATEMENT FROM YEARS 1-5
Year 1 Year 2 Year 3 Year 4 Year 5
Revenues 684,000 752,400 827,640 910,404 1,001,444
Cost of Goods 335,436 368,980 405,878 446,466 491,113
Sold

Materials 299,436 329,380 362,318 398,550 438,405

Labor 36,000 39,600 43,560 47,916 52,708
Gross Profit 348,564 383,420 421,762 463,938 510,332
Expenses 48,900 53,790 59,169 65,086 71,595
Utilities 30,600 33,660 37,026 40,729 44,802
Expenses

Miscellaneous 18,000 19,800 21,780 23,958 26,354

Permit and 300 300 300 300 300

Licenses

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Income before 299,664 329,630 362,593 398,852 438,373
Interest and
Taxes

Tax 95,892 105,482 116,030 127,633 140,396

Net Income 203,772 224,148 246,563 271,219 298,341

C. Financial Projection – Cash Flow

MERYENDA NI MARITES

PROJECTED CASH FLOW FROM YEARS 1-5

Year 1 Year 2 Year 3 Year 4 Year 5

Beginning Balance 29,753 44,753 59,753 74,753 89,753

Cash Inflows (Income)

Cash Sales 684,000 752,400 827,640 910,404 1,001,444

Total Cash Inflows 713,573 797,153 887,393 985,157 1,091,197

Cash Outflows

Materials 294,436 329,380 362,318 398,550 438,405

Labor 36,000 39,600 43,560 47,916 52.708

Utilities 30,600 33,660 37,026 40,729 44,802

Miscellaneous 18,000 19,800 21,780 23,958 26,356

Permit and Licenses 300 300 300 300 300

Owner’s Withdrawal 95,892 105,482 116,030 127,633 140,396

Total Cash Outflows 480,228 528,222 581,014 639,086 702,965

Ending Cash Balance 223,525 268,931 306,379 346,071 388,232

D. Sales Projections – Balanced Sheet

MERYENDA NI MARITES
PROJECTED BALANCE SHEET
Year 1 Year 2 Year 3 Year 4 Year 5
ASSETS
CURRENT
ASSET
Cash at Hand 203,772 224,148 246,563 271,219 298,341

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TOTAL 203,772 224,148 246,563 271,219 298,341
CURRENT
ASSET
FIXED
ASSETS
TOTAL FIXED
ASSETS

TOTAL 203,772 224,148 246,563 271,219 298,341

ASSETS
LIABILITIES
AND EQUITY
CURRENT
LIABILITIES
Income Tax 95,892 105,482 116,030 127,633 140,396
Payable
Short-Term
Payables
TOTAL 95,892 105,482 116,030 127,633 140,396
CURRENT
LIABILITIES
TOTAL 95,892 105,482 116,030 127,633 140,396
LIABILITIES
Capital 29,753
Add: Net Profit 203,772 224,148 246,563 271,219 298,341

Less: Drawings 95,892 105,482 116,030 177,633 140,396

NET 107,880 118,666 130,533 143,586 157,945

CAPITAL
TOTAL 203,772 224,148 246,563 271,219 298,341
LIABILITIES
AND EQUITY

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CURRICULUM VITAE

Name: Frances Nicole D. Dalisay

Age: 18 years old

Birthdate: August 20, 2003

Religion: Roman Catholic

Address: Brgy. Capaoay, San Jacinto, Pangasinan

Father’s Name: Arnold G. Dalisay

Mother’s Name: Rowena D. Dalisay

Educational Background:

Year Graduated: Name of School Award Recognition

S.Y. 2010-2016 The Right Formation School 3rd Honorable Mention

S.Y. 2016-2017 San Jacinto National High School With Honor

S.Y 2017- 2018 San Jacinto National High School With Honor

S.Y. 2018-2019 San Jacinto National High School With Honor

S.Y. 2019-2020 San Jacinto National High School With Honor

S.Y. 2020-2021 San Jacinto National High School With Honor

(Senior HS)

(SaSCI) School Activities, Seminars, and Community Involvement

Year of Activity Name of Activity, Seminar and Community Involvement

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2016-2017 Sci-Camp

2017-2018 Sci-Camp

2018-2019 Sci-Camp

2018-2019 Hyacinth (Writer) Member

2018-2019 Research Congress (School-based)

2018-2019 BFAR Camp Participant

2018-2019 2019 National Seminar Workshop On

Manipulative Laboratory Skills focused On
Experimental and Descriptive Researchers
2019-2020 Hyacinth (Writer) Member

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Name: Princess Arianne M. Abellera

Age: 17 years old

Birthday: June 01, 2004

Religion: Iglesia Ni Cristo

Address: Brgy. San Vicente, San Jacinto, Pangasinan

Father’s Name: Adrian G. Abellera

Mother’s Name: Billie M. Abellera

Educational Background:

Year Graduated: Name of School Award Recognition

S.Y. 2009-2016 San Vicente Elementary School Valedictorian

S.Y. 2016-2017 San Jacinto National High School With Honor

S.Y 2017- 2018 San Jacinto National High School With Honor

S.Y. 2018-2019 San Jacinto National High School With Honor

S.Y. 2019-2020 San Jacinto National High School With Honor

S.Y. 2020-2021 San Jacinto National High School With Honor

(Senior HS)

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Name: Apple R. Reyes

Age: 18 years old

Birthday: December 10, 2002

Religion: Roman Catholic

Address: Brgy. San Vicente, San Jacinto, Pangasinan

Father’s Name: Agripino Dela Peńa Reyes

Mother’s Name: Elvira Zabala Reyes

Educational Background:

Year Graduated: Name of School Award Recognition

S.Y. 2008-2016 San Vicente Elementary School Salutaturian

S.Y. 2016-2019 San Jacinto National High School With Honor

S.Y. 2019-2020 San Jacinto National High School With High Honor

S.Y. 2020-2021 San Jacinto National High School With High Honor

(Senior HS)

(SaSCI) School Activities, Seminars and Community Involvement

Year of Activity Name of Activity, Seminar and Community Involvement

2016-2017 YMCA Club (School) Member

2016-2017 Yes-O (School) Member

2016-2017 ROYSC (School) Member

2016- 2017 Girls Scout of the Philippines Participant

2016-2017 Division Yes-O Camp (School) Participant

2017-2018 Division Yes-O Camp (School) Participant

2017-2018 1st Municipal Research Congress Participant

2018-2019 2018 School Based Science Camp and Participant

2nd Municipal Research Congress

2018-2019 2019 National Seminar Workshop Participant

On Manipulative Laboratory Skills focused

On Experimental and Descriptive Researches

16 | P a g e
Name: Michael Angelo E. Marquez

Age: 17 years old

Birthday: October 13, 2003

Religion: Roman Catholic

Address: 01 Brgy. San Juan, San Jacinto, Pangasinan

Father’s Name: Angelo B. Marquez

Mother’s Name: Ma. Gina E. Marquez

Educational Background

Year Graduated Name of School Awards Recognition

2015-2016 West Central Elementary School First Honorable Mention

2018-2019 San Jacinto National High School With Honors

2019-2020 San Jacinto National High School With Honors

2020-2021 San Jacinto National High School With High Honors

(Senior HS)

Name: Daniella P. Rodolfa

Age: 17 years old

Birthdate: November 12, 2003

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Religion: Born Again

Address: San Vicente, San Jacinto, Pangasinan

Father’s Name: Danilo G. Rodolfa

Mother’s Name: Edna P. Rodolfa

Educational Background:

Year Graduated: Name of School Award Recognition

S.Y. 2009-2016 San Vicente Elementary School 1st Honorable Mention

S.Y. 2016-2017 San Jacinto National High School With Honor

S.Y 2017- 2018 San Jacinto National High School With Honor

S.Y. 2018-2019 San Jacinto National High School With Honor

S.Y. 2019-2020 San Jacinto National High School With Honor

S.Y. 2020-2021 San Jacinto National High School With Honor

(Senior HS)

(SaSCI) School Activities, Seminars, and Community Involvement

Year of Activity Name of Activity, Seminar and Community Involvement

2018 School-base Camp Participant

2018 Sci-Camp Seminar Participant

2018-2019 BFAR Camp Participant

Name: Ramos, John Paul Q.

Age: 18 years old

Birthday: October 13, 2003

Religion: Roman Catholic

Address: 01 Brgy. San Juan, San Jacinto, Pangasinan

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Father’s Name: Angelo B. Marquez

Mother’s Name: Ma. Gina E. Marquez

Educational Background

Year Graduated Name of School

Awards Recognition

2015-2016 West Central Elementary School First Honorable Mention

2018-2019 San Jacinto National High School With Honors

2019-2020 San Jacinto National High School With Honors

2020-2021 San Jacinto National High School With High Honors

(Senior HS)

Name: Marimar Serran

Age: 20 years old

Birthday: September 28, 2001

Religion: Roman Catholic

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Address: Brgy. Magsaysay, San Jacinto, Pangasinan

Father’s Name: Alejandro E. Dela Cruz

Mother’s Name: Linda C. Serran

Educational Background:

Year Graduated: Name of School

Award Recognition

S.Y. 2008-2016 West Central School

S.Y. 2016-2019 San Jacinto National High School

S.Y. 2019-2020 San Jacinto National High School

S.Y. 2020-2021 San Jacinto National High School (Senior HS)

Name: Karleslie N. Serrano

Age: 18 years old

Birthday: March 22, 2004

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Religion: Roman Catholic

Address: Brgy. Magsaysay, San Jacinto, Pangasinan

Father’s Name: Alejandro E. De

Mother’s Name: Linda C. Serran

Educational Background:

Year Graduated: Name of School

S.Y. 2008-2016 West Central School

S.Y. 2016-2019 San Jacinto National High School

S.Y. 2019-2020 San Jacinto National High School

S.Y. 2020-2021 San Jacinto National High School (Senior HS)

Name: Jean Erika D. Sunches

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Age: 18

Birthdate: August 15,2003

Religion: Roman Catholic

Address: Brgy.Guibel San Jacinto Pang.

Father’s Name: Tito Lagera

Mother’s Name: Nora Lagera

Educational Background

Year Graduated Name of School Award Recognition

S. Y 2009 -2016 San Guillermo West Central Elementary School

S.Y 2016 – 2017 San Jacinto National High School

S.Y 2017 – 2018 San Jacinto National High School With Honor

S.Y 2018 – 2019 San Jacinto National High School

S. Y 2019 – 2020 San Jacinto National High School With Honor

S. Y 2021 – 2022 San Jacinto National High School With Honor

(Senior HS)

Name: Jewelyn perez sison

Age: 18 years old

Birthdate: October 19 2003 

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Religion: Roman Catholic

Father’s Name: Widyline C Sison

Mother’s Name: Jenefer P. Sison

Educational Background:

Year Graduated: Name of School Award Recognition

S.Y. 2009-2016 West Central Elementary School 

S.Y. 2016-2017 San Jacinto National High School

S.Y 2017- 2018 San Jacinto National High School

S.Y. 2018-2019 San Jacinto National High School

S.Y. 2019-2020 San Jacinto National High School

S.Y. 2020-2021 San Jacinto National High School (Senior HS) With Honor

Name: John O. Gutierrez Jr.

Age: 18 years old

Birthdate: May 25 2003

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Religion: Roman Catholic

Father’s Name: John Gutierrez Sr.

Mother’s Name: Jocelyn Gutierrez

Educational Background:

Year Graduated: Name of School

S.Y. 2009-2016 San Vicente Elementary School 

S.Y. 2016-2017 San Jacinto National High School

S.Y 2017- 2018 San Jacinto National High School

S.Y. 2018-2019 San Jacinto National High School

S.Y. 2019-2020 San Jacinto National High School

S.Y. 2020-2021 San Jacinto National High School

(Senior HS)

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