Business Plan Final

FATIMA COLLEGE OF CAMIGUIN, INC.
Lumad, Poblacion Mambajao, Camiguin Philippines
BUSINESS PLAN
PAN DE CREAM PUFF
Lourdes Mae C. Abao

Bianca A. Pacudan
Glenda C. Nguyen
Shyra Jane W. Salugsugan
Aizel Mae Ocon
Venice Rebote
Submitted by: Group 5 Science, Technology, Engineering, and Mathematics 3
Mother Most Admirable
Submitted to: Mr. Airan Leonard A. Tamayo, LPT
“In God’s Mercy, We Serve with Joy!”

S.Y 2022-2023
A cream puff is a dessert made with choux pastry dough and a filling such
as a whipped cream, custard, or ice cream. The light, airy pastry dough
pairs with the heavier dairy product to make a rich, dense, flavorful dessert
which is often dressed with chocolate or caramel sauce. The recipe for
choux pastry is relatively simple, and it serves as the base for a variety of
desserts including profiteroles, eclairs, and beignets. Once the basic puff
pastry has been mastered, cooks can experiment with a variety of cream
puff fillings and sauces. Customers will surely enjoy our delightful snack
with its variety of fillings and toppings.
FATIMA COLLEGE OF CAMIGUIN, INC.
9100 Lumad, Poblacion Mambajao, Camiguin Philippines
Administered by the Religious Sisters of Mercy (RSM) – Philippines
Email: fccinc.operations@gmail.com
Mobile No. Smart (09704007909) Globe (09673903133)
Table of Contents
SECTION I: INTRODUCTION
SECTION II: EXCECUTIVE SUMMARY
SECTION III: THE BUSINESS PROPONENTS
SECTION IV: TARGET CUSTOMERS
SECTION V: THE MARKET
SECTION VI: PRODUCT AND SERVICE OFFERING
SECTION VII: ENTERPRISE STRATEGY AND ENTERPRISE DELIVERY SYSTEM

SECTION VIII: FINANCIAL FORCAST, EXPECTED RETURNS, RISKS AND
CONTINGENCIES
SECTION IX: ENVIRONMENTAL AND REGULATORY COMPLIANCE
SECTION X: CAPITAL STUCTURE
OTHER DOCUMENTS: NARRATIVE REPORTS, PHOTO ACTIVITIES
DOCUMENTATIONS, PERMITS, OTHER COMPILED DOCUMENTS,

SECTION I: INTRODUCTION
When you’re looking for a dessert that’s more laid-back than a grandiose
cake but daintier than your standard cookie, cream puffs are a stellar
choice. This dessert has a rather puzzling history, they’ve been around as
early as the 1540s in France! Introducing, our very own, PAN ‘DE CREAM
PUFF! Giving our fellow Camiguinons an experience of a delectable
delicacy from France. Consist of a base made with choux pastry- a pastry
dough that, when baked, puffs up to have a hollow, airy center and light yet
subtly-chewy consistency. From there cream puffs can be served as is, but
they call also dressed up with a dusting of powdered sugar, a dip of glaze
of melted chocolate, or a topping of caramelized sugar that hardens into a
sweet and crisp shell. IF YOU’RE LOOKING FOR GREAT VERSIONS,
WELL GLADLY THS SHOP HAS YOU COVERED!
BUSINESS CONCEPT
Quality and new product to give out our fellow Camiguinons. Our team
have figured that our chosen product are rarely seen or produced in the
island. Our one-of-a-kind PAN DE CREAM PUFF offers variety of flavors
that customers can freely choose. We aim to continuously improve the
production of our product for the greater good for our customers.
BUSINESS MODEL
OUR GOALS:
Pan de Cream Puff aims to provide an atmosphere that promotes business

growth and efficiency while treating customers and staff with dignity and respect.
OUR VISION:
To express a modern craft through good food and warm experiences
OUR MISSION:
To provide new terrains of food and redraw the borders of flavor. Quality ensure
that individuals can delight in and savor.
OUR OBJECTIVES
 To provide a delightful snack at an affordable price

 To gain more profits
 To give satisfaction to our customers brighten their mood by serving them
our delicious pan de cream puff
 To promote our product not only in mambaja but in the entire island
PERFORMANCE TARGET
Indication 1st Day 2nd Day 3rd Day
Production Cream Puffs Cream Puffs Cream Puffs
Customers 10 12 10
Target Market Within the School Within Mambajao Within the school
Premises Public Market premises and
Poblacion area
BUSINESS OFFERING AND JUSTIFICATION
Cream puff shells are made from pâte à choux, also knows as choux
pastry. It's a pastry dough made from water, butter, flour, and especially
eggs that can surely give you a lot of benefits, such as being a good source
of protein. They also contain heart-healthy unsaturated fats and are a great
source of important nutrients, such as vitamin B6, B12, and vitamin D. We
also made sure that our Pan de Cream Puff is suitable for all ages.
SECTION II: EXECUTIVE SUMMARY
Cream puffs, are not very common in the Philippines, especially in our
province. Of course there will always be someone who wants to try them
but don't know where to buy or they can't bake. It is one of the few reasons
why we decide to come up with this product because we want to give
Camiguinons more of what desserts are capable of. Cream puffs, or
profiteroles, are French choux pastry balls and different fillings. Choux
pastry is made without the leavening agents - instead, it relies on a high
moisture content to create steam and puff the pastry during baking. The
foundation of the perfect cream puff is light, airy pate a choux, which is
made with eggs, flour, and butter. Well, it all comes down to the first bite.
The first time you feel the exquisite combination of the crunchy crust and its
transition to the soft and rich cream filling that just gives you the sense of
balance in texture and gentleness in flavor. Savor the delight with various
of flavors and fillings of your choice.
SECTION III: BUSINESS PROPONENTS
A. Major Holders
1. Resource Mobilizers and Financial Backers
1. Manuelito Pacudan
2. Liza Pacudan
3. Mc Nicole B. Abao
4. Anita C. Abao
5. Perla B. Castro
6. Hoa Van Nguyen
7. Anita W. Salugsugan
8. Luisito M. Salugsugan
2. Technology Provider and Applicator

a.) Liza A. Pacudan
3. Governance and Top Management

1. Group Representative: Lourdes Mae Abao
2. External Vice President: Bianca Pacudan
3. Internal Vice President: Glenda Nguyen
4. Production Manager: Shyra Jane Salusugan
5. Financial Manager: Aizell Ocon
Group 5 of Stem 3 Mother

Most Admirable Organizational
Chart
Bianca A. Pacudan
Lumad, Poblacion, Mambajao, Camiguin
emailsofbiancapacudan@gmail.com
0967-391-1956
PERSONAL INFORMATION
Full Name : Bianca A. Pacudan Citizenship : Filipino

Date of Birth : March 31, 2005 Religion : Roman Catholic
Age : 18 years old Sex : Female
Civil Status : Single Mother’s Name : Liza A. Pacudan
Present Address : Lumad, Poblacion, Father’s Name : Manuelito P. Pacudan
Mambajao, Camiguin
CAREER OBJECTIVE
To consistently pursue personal and professional growth, actively embracing innovation and
adaptability, with the aim of becoming a versatile individual who can make a significant and
meaningful impact in the business.
ACADEMIC BACKGROUND
Senior High School : Fatima College of Camiguin, Inc.

2022-2023
Junior High School : Fatima College of Camiguin, Inc.

2021-2022
Elementary : Mambajao Central School

Poblacion, Mambajao, Camiguin
2017-2018
PERSONAL SKILLS
 Work Ethic
 Teamwork
 Critical Thinking
WORK EXPERIENCE
 SSG Executive-Vice President (2021-2022)
ACADEMIC HONORS/AWARDS
Secondary : With High Honors (S.Y. 2021-2023)

: With Honors (S.Y. 2018-2020)
Primary : Classroom Academic Achiever (2012-2018)
CHARACTER REFERENCES
Mr. Cuthbert Montalba

Classroom Adviser at Fatima College of Camiguin, Inc.,
Contact No. 0975 264 4917
Mr. Airan Leonard A. Tamayo, LPT

Contact No. 0975 264 4917
Ms. May Ann F. Dahan, LPT

Contact No. 0997 068 3799
Lourdes Mae C. Abao
Jang, Poblacion, Mahinog, Camiguin
abaolourdesmae@gmail.com
09127917060
Full Name : Lourdes Mae C. Abao Citizenship : Filipino

Date of Birth : February 11, 2006 Religion : Roman Catholic
Civil Status : Single Mother’s Name : Anita C. Abao
Present Address : Jang, Poblacion, Father’s Name : Mc Nicole B. Abao
Mahinog, Camiguin
CAREER OBJECTIVE
To embrace challenges and overcome obstacles and achieve excellence in my field.
ACADEMIC BACKGROUND

2022-2023
Junior High School : Columbia Saint Michael’s Parish High School

2021-2022
Elementary : Mahinog Central School

2017-2018
PERSONAL SKILLS
 Good Communication
 Presentation
 Teamwork
WORK EXPERIENCE
 None
Secondary : With High Honors (S.Y. 2022-2023)


Contact No. 0975 264 4917

Contact No. 0975 264 4917

Contact No. 0997 068 3799
Glenda C. Nguyen
Purok 4, Bug-ong, Mambajao, Camiguin
glendangu@gmail.com
0938-659-304
Full Name : Glenda C. Nguyen Citizenship : Filipino

Date of Birth : October 29, 2005 Religion : Roman Catholic
Civil Status : Single Mother’s Name : Perla B. Castro
Present Address : Purok 4, Bug-ong, Father’s Name : Hoa Van Nguyen
Mambajao, Camiguin
CAREER OBJECTIVE
To face challenges in my chosen field, improve my skills to be better, and to achieve my goals.
ACADEMIC BACKGROUND

2022-2023

2021-2022
Elementary : Paradise Island Christian School

Lakas, Poblacion, Mambajao, Camiguin
2017-2018
PERSONAL SKILLS
 Organization Skills
 Time Management
 Teamwork
WORK EXPERIENCE
 None
Secondary : With Honors (S.Y. 2022-2023)


Contact No. 0975 264 4917

Contact No. 0975 264 4917

Contact No. 0997 068 3799
R. Sales St. Umycco, Poblacion, Mambajao, Camiguin
Shyrajanesalugsugan37@gmail.com
0961 459 1542
Full Name : Shyra Jane W. Salugsugan Citizenship : Filipino

Date of Birth : January 19, 2005 Religion : Roman Catholic
Civil Status : Single Mother’s Name : Anita W. Salugsugan
Present Address : R. Sales St. Umycco Father’s Name : Luisito M. Salugsugan
Mambajao, Camiguin
CAREER OBJECTIVE
To enhance my professional growth in a dynamic and stable workplace
ACADEMIC BACKGROUND

2022-2023

2021-2022

2017-2018
PERSONAL SKILLS
 Time Management Skills

 Organizational Skills
 Teamwork Skills
 Negotiating Skills
WORK EXPERIENCE
 None


Contact No. 0975 264 4917

Contact No. 0975 264 4917

Contact No. 0997 068 3799
Aizel Marie C. Ocon

Mabini Street, Poblacion, Mambajao, Camiguin
aizelmariecanguit@gmail.com
0905-199-5980
Full Name : Aizel Marie C. Ocon. Citizenship : Filipino

Date of Birth : October 27, 2005 Religion : Roman Catholic
Civil Status : Single Mother’s Name : Luisita Ocon
Present Address : Mabini Street, Poblacion Father’s Name : Joseph Ocon
Mambajao, Camiguin
CAREER OBJECTIVE
To get an opportunity where I can make the best of my potential and contribute to the
organization's growth
ACADEMIC BACKGROUND

2022-2023
Junior High School : Mambajao National High School

Balintawak St., Poblacion, Mambajao, Camiguin
2021-2022

2017-2018
PERSONAL SKILLS
 Teamwork Skills
 Active Listening Skills
WORK EXPERIENCE
 None
Secondary : None
Primary : None
Contact No. 0975 264 4917

Contact No. 0975 264 4917

Contact No. 0997 068 3799
Venice C. Rebote
Looc Tupsan, Mambajao, Camiguin
venicerebote50@gmail.com
09638357040
Full Name : Venice C. Rebote Citizenship : Filipino

Date of Birth : February 21, 2006 Religion : Roman Catholic
Civil Status : Single Mother’s Name : Rellin C. Rebote
Present Address : Looc Tupsan Father’s Name : N/A
Mambajao, Camiguin
CAREER OBJECTIVE
To improve my skills and the ability to work well with people
ACADEMIC BACKGROUND

2022-2023

2021-2022

2017-2018
PERSONAL SKILLS
 Communication Skills
 Active Listening Skills
 Teamwork Skills
WORK EXPERIENCE
 None



Contact No. 0975 264 4917

Contact No. 0975 264 4917

Contact No. 0997 068 3799
4. Operating the Support Team

a.) Parents
b.) Friends
c.) Fatima College of Camiguin Administrators;
d.) Faculty; and
e.) Support Staff
SECTION IV: TARGET CUSTOMERS
 Kids- We all know that they love to eat sweets and that they are
easily attracted to colorful desserts.
 Teens- Also love to try sweet and delightful snacks and enjoy them
as much as kids do.
 Adults- Some adults may already have health conditions that are
restraining them from trying some sweet snacks, but they are also
most likely to buy them to give as a pasalubong to their kids.
Age: 14-18 loves to eat and try sweet delightful snacks.

Gender: Females prefer to eat sweet delicacies. Males are most likely to
eat salty and complex snacks.
SECTION V: THE MARKET
MARKET & MACRO ENVIRONMENTAL FACTORS

We all know that in the market, there is buying and selling, and one crucial
move can affect a lot of things, like the industry and the market itself. That
is why we have to critically think about every risk we take in order in
maintain the foundation of our business and our profits.
SOCIAL ENVIRONMENT
It involves the customer's cultural dimensions and demographics, such as
age, gender, preference, social classes, traditions, and beliefs. Our team
has decided to make a product that is suitable for everyone, regardless of
what or who they are. That is why we have come up with different fillings so
that our customers have the free will to decide which flavor they want
depending on their tastes and give them satisfaction they expect to get
from our product.
POLITICAL ENVIRONMENT
In business, we all have rules, laws, and regulations to follow in order to
have a peaceful environment. Completing your business papers is one of
them.
ECONOMIC ENVIRONMENT
Refers to the law of supply and demand in our society. We all know that
people are fond of discovering foods or sweets that are new to their
tastebuds, which is why we chose this product because we want to
introduce it to the Camiguinons because we have observed that this sweet
delight is very rare here in our province. This gives us the opportunity to
sell our snacks to provide them with what they are looking for.
ECOLOGICAL ENVIRONMENT
As much as possible, we will use eco-friendly materials and containers that
cannot harm our mother nature but still provide good packaging to our
customers.
TECHNOLOGICAL ENVIRONMENT
We can't deny that having advanced technology makes our lives better.
With the help of new baking technological discoveries, you can improve the
consistency of the products you make by changing baking techniques. This
enables us to provide our customers with well-prepared products and
services.
SECTION VI: PRODUCT AND SERVICE OFFERING
DESCRIPTION:
A cream puff is a dessert made with choux pastry dough and a filling such
as a whipped cream, custard, or ice cream. The light, airy pastry dough
pairs with the heavier dairy product to make a rich, dense, flavorful dessert
which is often dressed with chocolate or caramel sauce. The recipe for
choux pastry is relatively simple, and it serves as the base for a variety of
desserts including profiteroles, eclairs, and beignets. Once the basic puff
pastry has been mastered, cooks can experiment with a variety of cream
puff fillings and sauces. The cream puff is characterized by large airy
pockets enclosed by thin layers of dough when it is made well. While many
consumers associate the cream puff with desserts, cooks can also make
savory fillings and use cream puffs as appetizers.
EVOLUTION:
Cream puffs originated in France. This type of French dessert is not very
common in our country, especially here in our province. What makes our
product special is that the cream puff dough is a unique pastry dough
because it is cooked before baking to form a thick paste. It also has a high
water content, which steams the pastry as it cooks, causing it to puff up
dramatically. In addition, our cream puff is different from the original
because our team has decided to create our own different fillings that will
surely satisfy out customers' cravings. We also offer various toppings, such
as sprinkles, swift chocolate, and solid almonds, to make it look more
appetizing.
JUSTIFICATION:
STRENGTHS:
 The group 5 business offers cream puffs with a twist because every
box set provides a variety of different fillings.
 You can choose the toppings you want.
 We made sure that our fillings were suitable for all tastes
WEAKNESSES:
 Cream puffs are not known in our community
 Higher price due to its fillings.
 It will turn soggy once it becomes cold.
SECTION VII: ENTERPRISE STRATEGY AND
ENTERPRISE DELIVERY SYSTEM
SECTION VIII: FINANCIAL FORECASTS, EXPECTED
RETURNS, RISKS, AND CONTINGENCIES
FINANCIAL FORECASTS
The group 5 of STEM 3 Mother Most Admirable contributed the capital of:
₱1,250.00 (₱250 each member)
Signature over Printed Name
Signature over Printed Name Signature over Printed Name
Signature over Printed Name Signature over Printed Name
EXPECTED RETURNS
In our first sale, considering our ₱1,250 capital our expected returns will be
amounting: ₱ 1,600.00
RISKS
We know that Pan de Cream puff is not well known, but we still took the
risk to come up with this product because we knew and our guts were
telling us that this business will be successful if we are passionate and
determined enough and have the drive to pursue this business opportunity
until the end. Precision is a must when creating cream puff pastry. When
you combine ingredients at the wrong temperature, cream puffs deflate.
When hot ingredients are combined in the first and second batches, they
are most likely to combine. If we don't thoroughly incorporate all the eggs,
the puffs will be uneven and flat. With the entrepreneurial mind frame, our
team tend to be optimistic and be positive about this because we know that
we can control the process of our product making.
CONTINGENCIES
If the business venture we took does not go to how its planned, the group
come up with some back up plans or ideas
Plan B
• Energy Ball: Instead of focusing on a sweet snack, we have tried to come
up with this healthy snack not only the kids and teens would love but also
the adults
Ingredients
o 1 cup rolled oats
o ½ cup unsweetened, no-salt-added almond butter ¼ cup caramel
sauce
¼ cup caramel sauce
¼ teaspoon salt
o 6 tablespoons mini semisweet chocolate chips, divided
o 6 tablespoons unsweetened shredded coconut, divided
Plan C
Monster Cookie Bites are basically a peanut butter and oatmeal cookie with
chocolate chips and M&M candies mixed in, which surely our target
customers would enjoy.
Ingredients
2-1/2 cups old-fashioned oats
1 cup creamy or crunchy peanut butter
½ cup honey
1 teaspoon vanilla extract
½ cup mini chocolate chips
½ cup mini M&M candies
SECTION IX: ENVIRONMENTAL AND REGULATORY
COMPLIANCE
To commence our business implementation, we asked permission to our school
administrators, RSM to allow us during S.Y 2022-2023 Intramural to market our
business around the school premises. Fortunately we were permitted to.
SECTION X: CAPITAL STRUCTURE

The original capital is: ₱1,911.75
Trial and Error

Ingredients:
Butter - ₱52.00 Cornstarch - ₱17.00
1st Class Flour - ₱48.00 All purpose cream - ₱66.25
Eggs - ₱36.00
Evaporated Milk - ₱28.25
Condensed Milk - ₱40.00
TOTAL = ₱287.50
Product Critique
Ingredients:
Margarine - ₱27.50 Cornstarch - ₱53.00
1st Class Flour - ₱48.00 All purpose cream - ₱66.25
Eggs - ₱36.00 Cocoa Powder - ₱27.00
Evaporated Milk - ₱28.25 White Sugar - ₱47.75
TOTAL = ₱398.50
1st Selling Capital
Ingredients:
1st class flour - ₱48.00
Cornstarch- ₱17.00
White sugar - ₱47.75
Evaporated Milk - ₱28.25
Margarine - ₱137.50
All purpose cream - ₱66.25
Eggs - ₱180.00
Cocoa Powder - ₱198.00
Butter - ₱43.00
Whippit - ₱345.00
Cookies - ₱75.00
TOTAL = ₱1,225.75
SALES SUMMARY
PROFIT REVENUE MAXIMIZATION
Price Volume Total Revenue Total Cost Total Profit Unit Cost
₱20 50 ₱1,000
₱45 20 ₱900 ₱1,250 ₱1,625 ₱8.00
₱65 15 ₱975
Total: 150 pcs ₱2,875
SALES SUMMARY
₱65 55
220 ₱3,575 ₱1,295 ₱2,280 ₱11.00

SALES SUMMARY
PROFIT REVEN MAXIMIZATION

₱20 40 ₱800 ₱200 ₱600 ₱8.00

SALES SUMMARY

Price Volume Profit Total Cost Total Profit Unit Cost
Revenue
20 42
₱65 7 ₱1,295 ₱400 ₱895 ₱8.00

70 pcs
SALES SUMMARY

₱20 57 ₱1,140 ₱254 ₱886 ₱8.00
SALES SUMMARY

₱20 58 ₱1,160 ₱300 ₱860 ₱8.00
The total profit gained from the 6 days business
implementation is equivalent to ₱7,146.00 and is
divided into 6. Each Member received a portion of
₱1,191.00.
Lourdes Mae C. Abao
Bianca A. Pacudan
Glenda C. Nguyen
Aizel C. Ocon
Venice C. Rebote
OTHER DOCUMENTS:
NARRATIVE REPORT
First Day: Pressured
During the preparation for our first sale, we started baking at 6pm right
after school. It proved to be an exhausting task, considering it was our
first attempt of baking a batch of 150 items simultaneously. The
pressure was immense since we conducted the preparation at my
residence, and I felt personally responsible for each member of our
team. Allocating tasks became challenging due to the absence of one
of our members during that time. However, with the assistance of my
mom, we managed to overcome the difficulties encountered during the
baking process. As daylight arrived, it was time to showcase and sell
our product at school. The response was overwhelming, with people
flocking to buy our product. I was genuinely surprised at how quickly it
sold out, taking only an hour and a half to completely exhaust our
stock once we made it available to the public.
Second Day: Challenging
On the second day, we achieved our highest production output

throughout the six-day selling period. Our dedicated team successfully
crafted a total of 220 cream puffs, surpassing the level of exertion
experienced on the first day. The second selling coincided with Holy
Wednesday, prompting us to limit our offerings by exclusively selling
our sets of four cream puffs, to avoid any potential confusion arising
from multiple varieties. As this marked our largest production
undertaking, we encountered several challenges throughout the day.
The escalating demand for our product led to a shortage of packaging
materials, we had frequent trips between our house and the
marketplace to replenish our supplies. Additionally, there were
instances where customers canceled their orders due to personal
reasons, while some orders were unintentionally overlooked or
forgotten amidst the flurry of activity.
Bianca A. Pacudan
Third Day: Resourceful
On the third day, our team utilized only the extra ingredients from the
previous day, resulting in the lowest production of products.
Throughout the day, we successfully crafted 40 pieces of cream puffs,
which were sold through customer reservations made via our online
platform. The main challenge we faced was a scarcity of our usual
pre-made packaging, compelling us to resort to manual packaging
methods. As our online reservations were exclusively for pick-up, we
diligently prepared each order ahead of the designated pick-up time.
Fortunately, we efficiently sold all 40 pieces of cream puffs during the
course of the day.
Fourth Day: Adaptable
By the fourth day, we had become used to our tasks, resulting in

improved collaboration among team members compared to previous
days. We implemented a combination of online sales and walk-in
customers, which enabled us to sell a total of 70 cream puffs.
Although the tiring feeling was still present, the overwhelming
exhaustion experienced on the first day had subsided. As a team, we
decided not to order the pre-made packaging, as the delivery time
would have been too long. Instead, we relied on manual packaging,
which posed a persistent challenge since I was the only one familiar
with the packaging pattern yet still, others members still extended their
help in making our packaging.
Bianca A. Pacudan
Fifth Day: Hectic
On the fifth day, we conducted our sales activities on the school

premises, offering a total of 57 cream puffs for students to savor. To
simplify the process, we decided to sell each piece individually,
eliminating the need for packaging concerns. However, a significant
challenge arose as we had to balance our time between selling and
attending regular classes. Adjustments were necessary due to
variations in students' recess schedules. Thankfully, with the support
of our team, we managed to quickly sell out our entire stock, primarily
due to the enthusiastic response from Junior High School students
who adored our delectable treats perfectly tailored to their
preferences. Additionally, we were fortunate to have loyal customers
among our peers and friends who specifically sought out our products.
In a matter of minutes, all 57 pieces were completely sold out.
Sixth Day: Eventful
On the final day, I faced numerous challenges while transporting four

full boxes of our products to school alone, resulting for me to be late in
school. However, we were fortunate that the day unfolded smoothly as
we had a peaceful selling experience among both Junior High School
and Senior High School students. This was made possible by the
early dismissal of our subject teacher, which aligned with our recess
schedule. We also received reservations from friends and
acquaintances who reached out to our team through personal
messages. As for the remaining products, we distributed them to other
students who were eager to indulge in our treats. The turnout was
overwhelming, with a significant number of people present to
purchase our products.
Bianca A. Pacudan
First Day: The Day

This is the day that we have been preparing for. The day we
implemented our business that we had planned for months, I cannot
forget what I felt that day. I felt nervous and excited at the same time
because I just could not believe that we were able to create a
business with my groupmates. Though it was not as easy as I thought
it would be because there were still so many inconveniences during
our first sale, As we arrived at school with our product, it was kind of
chaotic because people barged into us and started asking what our
product was. They were so curious, to the point that some of them
attempted to buy it to have a taste. We were kind of stressed because
we have not yet prepared our packaging and our logo stickers that we
will put in the box, some of our members have not arrived yet, and we
lack manpower so that we could not entertain everyone at the same
time. Some inconveniences, like we have a problem when it comes to
their change because we don’t have enough coins, and our packaging
ran out of stock, but then me and my groupmates did not expect that
in less than 2 hours our product got sold, and it made us happy
because we achieved our goal in the first day of selling. Nevertheless,
we’re still glad that we were able to accommodate everyone and give
them the satisfaction they expected to receive.
Lourdes Mae C. Abao

Second Day: Difficulties
On the second day of our sale, we have planned to sell 220 cream
puffs. I can still remember that this was during the Lenten season. We
do not have class that day, so we come up with the plan that we will
sell cream puffs, but this time we will do it via social media like
Facebook. We decided to sell online so that we could reach our
customers wherever they were if they ever wanted to order. I
personally think that it was so tiring because I live in Mahinog, which is
quite far from Mambajao, but I do not have a choice but to go, and as
expected, I was having a hard time getting a ride because it was Holy
Week. Then, as I arrived at Mambajao, I walked my way to Bianca’s
house, and I found out that some of our members have not arrived yet
while others were not able to go due to personal reasons. That day
was extra tiring because of frequent trips between my groupmate’s
house and the marketplace where we buy our supplies and
ingredients. We received multiple orders, which led to a shortage of
materials for our packaging. So we need to make more boxes, and it
was so hard that in the middle of the process we realized that it would
be time-consuming if we personally customized our packaging, but we
do not have a choice since it is the one we have proposed in our
business plan. Then, when it was delivery time, we had a big problem
because we realized that we do not have a vehicle, but we still
managed to deliver it thanks to our understanding customers, who
agreed to meet us up in order to deliver the product. But our
challenges don’t end there because there were some of our
customers who cancelled their orders due to personal reasons, but we
were still able to overcome them by selling them to other people. We
did not expect that our total revenue would be 3,575 and that it would
be the highest production output throughout the selling period.
Lourdes Mae C. Abao
Third Day: Hard-working
This day we decided to utilize the ingredients we had from the second
day of selling, and we successfully made 40 pieces of cream puffs.
We decided to sell it by set; we received orders online, and thankfully
it was sold out. But our main problem is that we do not have a vehicle
to use to deliver it, so we made a decision: we have decided to meet
up with our customers if only they agreed, and thankfully they did. But
some won’t be able to meet us up, so we have to come up with a plan,
and fortunately, we were able to adapt and adjust to the situation so
that we can still accommodate our customers. I was so exhausted that
day because I just walked from Bianca’s house to the Bagsakan
because I cannot find any motorela passing by, so I do not have a
choice but to walk with the sun shining so bright and its heat making
me so sweaty, and the fact that I was carrying two paper bags
exhausts me. I am still so grateful because I know that in the end I am
still the one who can benefit from it, so I have to endure it and
overcome every challenge, for I know that hard work pays off.
Fourth Day: Fortunate
On the fourth day of selling our product, we were kind of busy
because of our other school projects; nevertheless, we still decided to
make and sell our product. As a result, me and my groupmates were
able to successfully make 70 cream puffs. This time we finished early
because we’re already familiar with the process, so it’s just a cycle.
We still decided to post it via Facebook, and luckily we received
orders on the same day, so we prepared it ahead of time so that if
there are obstacles that we will encounter along the way, we can still
find a way to overcome them. After receiving the orders, there are still
cream puffs that are available, so we decided to sell them to the junior
high school students, and fortunately, they were sold out the moment
we sold them, and I was so overwhelmed because they requested to
sell more of them because they said they were so delicious.
Fifth Day: Exhausting
This day, we conducted our sales inside the school premises. Though
the process of making it wasn’t easy, I can still remember that this was
the day that I almost couldn’t go home because it was already 6 p.m.
when we finished making it. We weren’t able to start it early because
Bianca’s mom used the equipment first to make orders for their
business, so we waited until she finished so that we could start doing
ours. Nevertheless, we have successfully made 57 cream puffs and
decided to sell them by piece. It was Monday when we sold them, so
we went to the junior high school department because most of them
loved our delicious Pan ‘de Cream Puff, and we were so worried that
time because we only have 15 minutes in our recess time and we
thought that it wasn’t enough for us to sell it, but fortunately we were
able to sell it in that specific range of time.
Lourdes Mae C. Abao
Sixth Day: Success
This is the last day of our sale. We still faced numerous challenges
throughout the process of making and selling it. First, we do not have
time to make packaging because, as I have said, it is time-consuming,
and we had a problem transporting all our products from Bianca’s
house to the school because she can’t fully bring them on her own.
Thankfully, she was able to overcome it. Next, as we waited for the
right time to sell our products, we observed that there were so many
ants in our boxes because of their sweetness, which attracts more
ants, so we immediately transferred the cream puffs to the other
boxes one by one and made sure that there was no trace of ants in
them. We were still grateful that as we sold it to the junior high school
students and to our classmates, it immediately sold out. Overall, it was
kind of a roller coaster ride. I realized it was not an easy job; it wasn’t
easy being an entrepreneur. Still, I’m so grateful that I get to
experience being one. It was not always rainbows and such because
there were so many hurdles that we faced all throughout this journey,
but I’m so proud that me and my groupmates were able to overcome
them all.
Lourdes Mae C. Abao

First Day: Tiring
1st day is very tiring, because we started preparing our first selling
6pm right after school in the Residence of Bianca, we are exhausted,
considering it was our first time attempting to make 150 pieces of
Cream puff, but thank God we still made it, at first we overcome some
difficulties, especially we are not trained to be bakers, we really don't
know how to use the things inside their kitchen, but thanks to Bianca's
Mom, she taught us how to use them, so our baking process came out
smoothly. And Morning came, so it's our time to sell them in our
school during Intramurals, I kinda feel nervous, because we are going
to socialize with other people to sell our products, and i'm not used
talking to strangers, so this is a big challenge for me, but still,we are
very happy, because we sold all of our products, so it's worth all of our
efforts.
Second Day: Challenging

On the second day, we made our highest production output
throughout the six-day selling period.Our team successfully made 220
Cream puffs, surpassing the 150 products last time, this also during
the Holy Wednesday, so a lot of people are busy with this important
event, we encountered several difficulties, this day, like shortage of
our packaging, and also there are customers where they cancel their
orders due to their personal reasons.
Glenda C. Nguyen
Third Day: Hindrance

On the Third day, our team only used the extra ingredients from the
previous day, so it's the lowest production of our products, we only
made 40 pieces of cream puff, which were sold through our customers
online, The main challenge we faced was a scarcity of our usual pre-
made packaging, compelling us to resort to manual packaging
methods, we diligently prepared each order ahead of time of the
designated pick-up time, because our product is for pick up only, we
efficiently sold all 40 pieces of cream puffs during the course of the
day.
Fourth Day: Struggles

On the Fourth day, we had become used to our tasks, so it's easy for
us to do our things, resulting in improved collaboration among team
members compared to the previous days being together, our selling
this day is both online, and walk in customers, which we sold 70
Cream puffs, although very tiring, slowly we became used to it, so it's
not very tiring like the first day of selling, we also decided not to order
the pre made packaging, as the delivery time would take long, instead
we made our own packaging, it's kinda hard, because we don't know
the pattern on how to do it, but thanks to this helpful and, cooperative
team, they extended their help in making the packages, even though
it’s very tiring for our hands doing the packages one by one.
Glenda C. Nguyen
Fifth Day: Comfortable

On the Fifth day, we sell our products in the School premises, offering
total of 57 Cream puffs, we sell our products by piece, eliminating the
need for packaging concerns, however we still came up with
problems, because we have classes we have to balance our time, but
we still managed to sell our products during recess time, and
fortunately we sold all of our Cream puffs in a matter of minutes, also
that day we roam around the school so i’m also going to face my fear
which is socializing with other people, doing sales talks to sell our
product, but in the end I was so very happy that I overcome my fear
during that day.
Sixth Day: Relief

On the last day of selling, we had a smooth transaction among the
Junior High School students, and the Senior High School students, we
are very fortunate to sell our products early, because of the early
dismissal of our classes. We also received reservations from our
friends, and classmates, through personal messages, the remaining
products were sold to the students who wants to try our cream puff,
also we felt very happy, and relieved, knowing we’re already done with
our tasks.
Glenda C. Nguyen
First Day: The Introduction
I was happy and surprised that I had the opportunity to participate in
this type of performance challenge, and I never imagined it would be
such a great experience. Bianca requested us to pay 250 pesos for
the supplies needed to make our product, the Pan de Cream puff, on
the first day of preparing and selling, and ordered us to be at their
place/bakery at 6 PM. I was the first one to arrive at her house, so
Bianca invited me in and told me how to sift the flour, eggs, and use
the mixer because it was my task because we were divided into three
groups. As my other groupmates arrived, Bianca also taught them
how to make the fillings and etc. Mrs Pacudan called me after mixing
and requested me to assist her in placing all of the dough in the
pipping bag. It was a lot of fun, but it was also a lot of work. When the
dough is ready it was time to place fillings on it. My favorite flavor
filling to put on the dough was yema and buttercream; it was easier
than the chocolate since it was too messy, the chocolate stains were
all over the tips of my fingers and even some of my shirt. I was a little
anxious about talking to the students, because I have anxiety, and
also with my group members because it was our first time selling
something at school, but I got paranoid and thought about how much
money we make. It went very smoothly. Thankfully, we were able to
handle and push through our first selling and was successful; I'm
proud of my group's performance.

Second Day: Mix-up
Our dedicated team successfully made 220 cream puffs on the
second day of selling, exceeding the amount of effort we encountered
on the previous day. We are having some issues and challenges with
packing materials and delivering our goods since we don't know who
to ask for assistance with delivering our product and our group lacks a
vehicle for transportation. We had no issues with consumers picking
up their orders at Bianca's, but those who ordered from us but live
outside of Mambajao troubled us. Customers canceled their orders for
personal reasons as well. My friend Jared also purchased two sets
from us, and I had no idea he was in Sagay and would return in three
days. I just had the bright idea of purchasing his order and replacing it
with the remaining sets. It's a relief that Lourdes offered to deliver the
orders from Mahinog residents.
Third Day: Hurdle

On the third day, our team only used the extra ingredients from the
previous day, that results to the lowest production we made.
Throughout the day, we successfully made 40 pieces of our product.
The problem we faced was the lack of our pre-made packaging, which
led us to use manual packaging methods. Because of our reservations
made online were only for pick-up only, we meticulously prepared
each order ahead of the scheduled pick-up time. We successfully sold
all the 40 cream puffs during the whole day.
Fourth Day: Solace

The Fourth day, we had become used to with our tasks, resulting that
we improved to a positive work environment among our group
compared to the previous days. We prepared everything after a long
hard day of cooking, although the worn out feeling still lingered, and
the tremendous tiredness of the first day had passed. As a team, we
thought and decided not to order the pre-made packaging, as the
delivery time would have taken excessively long. After lunch, Glenda
and I stopped for iced coffee on our way back to Bianca's. When we
arrived and all we had to do was make the packaging boxes, Glenda
tapped my shoulder and said her stomach hurt and she needed to go
to the restroom. I chuckled, and then we asked Bianca where the toilet
was, and Glenda took a dump, putting our work on hold. Glenda
washed her hands after using the restroom, as she was supposed to
do. Our team relied on manual packaging, which is challenging for us,
since we have no idea on making our manual packaging. Thankfully,
Bianca was the only one who was familiar with the packing pattern,
and we watched before insisting on helping we recorded ourselves
while making the package and eventually getting the hang of it. After
that, we were done, we cleaned up our workspace and then rested.

Fifth Day: Repose
On the fifth day, I went to Bianca’s place and helped her pick up our
product and we carried out our sales activities on the school grounds
and provided 57 cream puffs for the students. We faced an immense
problem in balancing our time between selling and attending regular
class sessions. We had to balance our time between marketing and
going to class, which was a considerable problem. As for me, I got a
cold, and with a lack of sleep, it was difficult for me to deliver and
move around to sell our products; fortunately, there are students
outside our classroom waiting for us to sell our product. I still waiting
for us to sell our product. Bianca asked us to quickly sell our product,
and I still to managed to assist them in giving and distributing, mainly
as a result of the overwhelming response from Junior High School
students who enjoyed our scrumptious sweets properly fitted to their
tastes. Furthermore, we were lucky to have loyal customers among
our classmates and along with our friends. All 57 cream puffs were
sold out in only a few short minutes, and we attended our class
session.

Sixth Day: Ease
The last and final day, I was still sick and was facing my own personal
problem, but I still managed to go to school. After our morning activity,
I checked my phone and read the messages on our group chat and
Bianca was asking if there’s someone who can help her with bringing
our product in our school, it gave me the unease feeling because I
couldn’t help her and that results her to be late in school. By our
teachers’ early dismissal, which it perfectly timed with our recess
schedule. I thought about telling them that I wouldn't be able to assist
them because I was feeling unwell. With a weak body and a worn out
state of mind, I forced myself to assist them and thinking I will be
doing just fine. Me, Glenda, Aizel and Lourdes went both Junior High
School and Senior High School building to roam around and sell our
product. Students from the Fatima building gathered and purchased a
large quantity from us, while students from HUMMS 2 kept on buying.
We were fortunate, however, that the day went successfully, as we
had an ease selling experience with both Junior High and Senior High
School students.

First Day: Exhausting
That day we are exhausted, considering it was our first time. Ii felt
nervous and excited because I could not believe that we were able to
create business with our group-mate.
Second Day: Successful

My group-mates successfully made 220 pan de cream puff.
Surpassing the level of exertion experience on the first day..this also
during holy Wednesday. So a lot of people are busy with this
important event.
Third Day: Resourceful

On the third day, Our team decided to used the extra ingredient from
the previous day, throughout the day, we successfully made 40 pieces
cream puff and we decided to sell it by set, we received online order,
the main challenge we face was a scarcity of our usual pre made
packaging.
Aizel C. Ocon
Second day: Worthwhile
This day, I feel very happy and excited but nervous and worried at the
same time because I still did not recover my illness but I'm glad that
I'm Feeling Well this day. Me and groupmates are deciding to which
place to meet each other. So we pick Gaisano so that we can buy
ingredients and then In Nene Uy store. After that , We go to Bianca's
house In Lumad. After we arrive at Bianca's house, I became nervous
but filled with excitement. And then Bianca and the others started to
make the fillings. I help bianca Stirred the fillings. After a few hours,
We successfully make all the fillings while the others make the puffs.
And then I take a rest for a while and had little snack. After that, I help
Bianca's mother arrange the Baked puffs on a Cooling Racks to Cool
it down since it's hot and there's a lot of it. At noon, I go back to the
market to eat lunch and came back at 1 pm. And I was surprised that
they finished putting fillings in all the puffs. In the whole afternoon , I
help Bianca make packaging and it's was very simple but very
challenging since there's is so many orders . I'm very exhausted this
day but It's filled with excitement and I'm also grateful for my team
members for being worried about my health and situation and I'm very
thankful for this opportunity to have a chance to take part in a
business.
Sixth day: Grateful
In this day, It was quite enjoyable since it's the last day. In this day, I
help my groupmates making the filling and then putting the fillings on
every puffs. although I'm quite suspenseful in putting fillings since it's
my first time. And I'm gladly delighted and relieved that we were be
able to finish with success in selling our products. And all of the things
I did and my groupmates will be not forgotten because it's a
experience that help us Improve our skills and learn that success is
the result of hard work and preparation, and most importantly,
teamwork.
Venice C. Rebote
PHOTO DOCUMENTATION
This photo was taken during our final planning about our business
proposal, we ran through everything, making sure that everything is perfect
and ready for the presentation and we also planned the things we would do
to our business implementation this day.
This was the business proposal day, where we presented it to our panelists
hoping that we'll get the result that we have been preparing for a long time.
Fortunately, we were able to deliver our presentation well and they
approved our business proposal.
This photo was taken during our experimentation with our product. This
was the time where we tried all ways to meet the expectations that we had.
Luckily, we got our expected result.
Our first time selling, we were a little nervous and anxious because it was
our first time selling something at school, but we are grateful for having the
opportunity to participate in this performance.
This was during our biggest production which we made 220 pieces of
cream puffs during the Lenten Season.
This photos are from the night before our third selling, as we successfully
utilized the remaining ingredients that was left on the second selling, The
process was completed in a short amount of time, making 40 pieces of
cream puffs.
The fourth day, after we had all gotten used to our tasks, we improved to a
positive work environment, and it was also the day we chose not to
purchase pre-made packaging and instead we made our own
handmade/manual packaging.
The Fifth Day of selling. In this picture you can see that we were about to
put our fillings on the cream puff, we assigned each member to each filling
so that we can finish the task right away, and on the next day we decided
to sell inside our school premises.
Sixth Day of Selling. Where we decided to sell it to the senior high school
students. We were so worried at that time thinking that what if they won't
buy our product because they got used to its taste. Nevertheless we didn't
expect that it would be sold out right away.
“IN GOD’S MERCY, WE SERVE WITH JOY!”

S.Y. 2022-2023

Business Plan Final

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Business Plan Final

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FATIMA COLLEGE OF CAMIGUIN, INC.

Lumad, Poblacion Mambajao, Camiguin Philippines

Lourdes Mae C. Abao

“In God’s Mercy, We Serve with Joy!”

SECTION II: EXCECUTIVE SUMMARY

SECTION III: THE BUSINESS PROPONENTS

SECTION IV: TARGET CUSTOMERS

SECTION V: THE MARKET

SECTION VI: PRODUCT AND SERVICE OFFERING

SECTION VII: ENTERPRISE STRATEGY AND ENTERPRISE DELIVERY SYSTEM

SECTION IX: ENVIRONMENTAL AND REGULATORY COMPLIANCE

SECTION X: CAPITAL STUCTURE

OTHER DOCUMENTS: NARRATIVE REPORTS, PHOTO ACTIVITIES

DOCUMENTATIONS, PERMITS, OTHER COMPILED DOCUMENTS,

Pan de Cream Puff aims to provide an atmosphere that promotes business

To express a modern craft through good food and warm experiences

 To provide a delightful snack at an affordable price

Indication 1st Day 2nd Day 3rd Day

Production Cream Puffs Cream Puffs Cream Puffs

BUSINESS OFFERING AND JUSTIFICATION

2. Technology Provider and Applicator

3. Governance and Top Management

Group 5 of Stem 3 Mother

Full Name : Bianca A. Pacudan Citizenship : Filipino

Senior High School : Fatima College of Camiguin, Inc.

Junior High School : Fatima College of Camiguin, Inc.

Elementary : Mambajao Central School

 SSG Executive-Vice President (2021-2022)

Secondary : With High Honors (S.Y. 2021-2023)

Primary : Classroom Academic Achiever (2012-2018)

Mr. Cuthbert Montalba

Mr. Airan Leonard A. Tamayo, LPT

Ms. May Ann F. Dahan, LPT

Full Name : Lourdes Mae C. Abao Citizenship : Filipino

To embrace challenges and overcome obstacles and achieve excellence in my field.

Senior High School : Fatima College of Camiguin, Inc.

Junior High School : Columbia Saint Michael’s Parish High School

Elementary : Mahinog Central School

Secondary : With High Honors (S.Y. 2022-2023)

Primary : Classroom Academic Achiever (2014-2018)

Mr. Cuthbert Montalba

Mr. Airan Leonard A. Tamayo, LPT

Ms. May Ann F. Dahan, LPT

Full Name : Glenda C. Nguyen Citizenship : Filipino

Senior High School : Fatima College of Camiguin, Inc.

Junior High School : Fatima College of Camiguin, Inc.

Elementary : Paradise Island Christian School

Secondary : With Honors (S.Y. 2022-2023)

Primary : Classroom Academic Achiever (2013-2018)

Mr. Cuthbert Montalba

Mr. Airan Leonard A. Tamayo, LPT

Ms. May Ann F. Dahan, LPT

Full Name : Shyra Jane W. Salugsugan Citizenship : Filipino

To enhance my professional growth in a dynamic and stable workplace

Senior High School : Fatima College of Camiguin, Inc.

Junior High School : Fatima College of Camiguin, Inc.

Elementary : Mambajao Central School

 Time Management Skills

Secondary : With Honors (S.Y. 2022-2023)

Primary : Classroom Academic Achiever (2013-2018)

Mr. Cuthbert Montalba

Mr. Airan Leonard A. Tamayo, LPT

Ms. May Ann F. Dahan, LPT