Introduction

Choosing Butternut Squash Cake became more interesting since it

affects lots of beneficials and nutritional valves to the health of
people and it offers a unique style of dish and its nutrients can give
to the customer a happiness and satisfaction beside from its
benefits its also affordable due to its ingredients that are not much
expensive but can make so many servings .
Butternut squash is rich in important vitamins, minerals, and
disease - fighting antioxidants. This low calorie, fiber rich winter
squash may help you lose weight and protect against conditions
like cancer, heart disease and mental decline plus its versatile and
easily added to both sweet and savory dishes.
Butternut Squash cake has lots of benefits, which are
improvements for cardiovascular health, increase strength and
fitness, maintain a healthy weight, increase flexibility and strength
in the back, promote good coordination, agility, and flexibility,
build hand eye coordination.
Butternut Squash is also good for dessert it has such a pleasant
natural sweetness that only eating it in savory applications is a
disservice. These butternut squash desserts, like butternut squash
pie, butternut squash cookies, and butternut squash.

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l. NAME OF THE PROJECT: Butternut Squash Cake
Date started: March 15 2023 Price:
Date finished:
Number of Products: 35 pcs
Target Market: Students

II. OBJECTIVES

Mission
Our mission is to make best quality products which being tasty
should also be wholesome, natural, healthy and nutritious and that
should contribute meaningfully to the health, well-being and
quality of life for every person who buys and consumes our
products.

Vision

Goals
To produce, distribute and sell affordable yetbest quality bread thus
create joyful and happy moments in people's lives.
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III. DESIGN OF THE PROJECT and MANAGEMENT

Menu card
(Picture of the section’s menu design)

Organizational Management JHON MIKE A. QUERIDO

(Organizational Chart of the members)
Owner

IV. MATERIALS, TOOLS,

MIKIE and EQUIPMENT
C. QUERIDO MARY FLOR Q. CALEON
Manager Cashier
Materials Needed

JOHN VER S. MICHAEL A. QUERIDO

CASTANEDA
Crew Crew

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Tools Needed

Equipment Needed

V. INGREDIENTS, QUANTITY, DESCRIPTION, COST, and

TOTAL

Ingredients Quantity Description Unit Cost Total

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VI. PROCEDURES

Safety Precautions
(Write a short description about safety precautions. For example,
do not put the hands inside without gloves or protection inside the
oven)

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Preparations
(Steps by steps of your cooking)

APPENDECES

(Pictures of your project. For example, while you’re buying the

ingredients, preparing the tools, equipment, and materials, while
you’re cooking, and after the cooking)

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