CYCENE

COMPAN
Y
(GROUP 6 - ENTREPRENEURSHIP)
 CYCEN
E
(An old english term that means “Kitchen.” It
describes the feeling of eating dinner in a private home.)
INTRODUCTION OF
TEAM MEMBERS
ROXAS, KHENT
ZYRELLE M.
TEAM LEADER

ACERET, EFLEDA
RENZYLOU L.
TEAM ASSISTANT LEADER
 TEAM MEMBERS

MERCADO, BARRION, ATIENZA,

DELOS REYES,
KISSHA MAE HARLENE ARIAH
ALEXA M.
S.
TEAM MARKETING GRACE L.
TEAM MEMBER TEAM MEMBER ANGELA B.
TEAM MEMBER
MANAGER
 We humbly introduce
ourselves as your personal
Kitchen Company!
— TEAM C.C.
Introduction
After a thorough observation, our team created a
plan to introduce a product that would appeal to
the students of Lemery Senior High School to
promote healthy eating lifestyle.
 What did we consider in
choosing the right kind of
product?
Factor 1. Factor 2. Factortrend
The current 3. in
Most of the Affordability of the terms of food.
students prefer a product should be
more unhealthy considered.
diet.
 SQUASH
01.
PANCAKE
Why did we choose Squash
Pancake?
Affordable Healthy
01 02
The costs in making this Pancakes with a twist of
product isn’t that pricey. added Squash makes it
healthy.

Has Appeal Light Food

03 This product is aesthetically 04 When eaten, it isn’t heavy
pleasing to look at, thus, on the stomach.
would catch the attention of
the students.
 SQUASH
PANCAKE
These rich, moist, and fluffy Kalabasa
Pancakes are so quick and easy to
make. They are made with a handful
of whole food plant-based vegan
ingredients which are perfect for a
delicious and healthy breakfast or
snack.
 THE
02.
PROCESS
THE PROCESS

PREPARATI COOKI PLATIN

ON NG G
 PREPARAT
What are the ingredients and equipments

ION
needed to make squash pancake?
 EQUIPMENTS
- Electric Mixer
- Bowl
- Measuring spoons and cups
- Frying pan
- Caserole
- Table spoon
-
 INGREDIENTS
1 Cup of squash cut sugar
into wedges
2 Teaspoon ground flax
1 Cup of cashew milk seed
or any plant based milk
1/4 Teaspoon ground
1/4 Cup of coconut cinnamon
milk
1/4 Teaspoon salt
3 Eggs
3/4 Cups of all purpose
1/2 Cup of brown flour
 1 Cup of squash cut into wedges

Semi-preparation of ingredients
 1 Cup of squash cut into wedges

Semi-preparation of ingredients
 1/2 Cup of brown sugar, 2 Teaspoon ground flax seed, 1/4
Teaspoon ground cinnamon, 1/4 Teaspoon salt, and 3/4
Cups of all purpose flour

Semi-preparation of ingredients
 1/4 Cup of coconut milk, 3 Eggs, and 1 Cup of cashew
milk or any plant based milk

Semi-preparation of ingredients
COOKING
PROCESS
What are the step by step
guide on how to make this
product?
STEP
1
In high speed blender add
squash, cashew milk,
coconut milk , brown sugar,
flax seed, cinnamon, salt
and blend until smooth,
about 40 seconds, the pour
into a large bowl.
STEP
2
Gradually add the flour
while whisking, until it
becomes similar to
pancake batter. Be careful
to not over mix.
STEP
2
Gradually add the flour
while whisking, until it
becomes similar to
pancake batter. Be careful
to not over mix.
STEP
3Heat a pan on medium
heat with some oil or
butter, and pour in about
1/4 cup of mixture. After
about 25-30 seconds,
check if it’s golden brown,
then flip. Repeat until all
the pancakes are cooked.
 PLATING OF THE
HOW
PRODUCT PRODUCT
SHOU BE
LD PRESENT
OUR ED?
STEP
4
Garnish with your choice of
sweetener, fruits or syrup.
STEP
5
Best served hot!
Enjoy eating.
Final Look: Squash Pancake

Note: This is the “special

order” where we serve 4
pieces of Squash Pancake
and sold for 50 pesos.
Final Look: Squash Pancake

Note: This is the “special

order” where we serve 4
pieces of Squash Pancake
and sold for 50 pesos.
Important: SQUASH PANCAKE
PRODUCT COST
● The ingredients costed 300

PRICE OF
PRODUCT
● 13 pesos per piece
● The size of the pancake is medium

SQUASH
PANCAKE BUDGET
● 600 pesos (Investment of 100 per team
member)
● In the 300 product cost, the team was able
to make about 35 pieces of Squash
Pancake.
SWOT ANALYSIS
● Healthy products

● No reputation yet
● Appeal to the target audience

● Financial budget of the team

● Affordable
TH ● Limited menu range
● Creative G
EN S
R
● Consistent quality of the product ST

● Changing trends

● Changing customer taste and ● Location

preference
● Target customer
● Poor management strategies
● Learning new skills
 Contributions of
Members

EVERY MEMBER
HELPED OUT EVENLY 
THANK YOU!
What are your comments and
suggestions?