COMMUNITY PROJECT PROPOSAL

1. Name and Address of the Project’s Implementing Partner

Name and Title: n/a

Organization: Somali Based Community Organization         

Address: 1-49A- Jalan Putra Perdana 5F, Taman Putra Perdana, 47100, Puchong, Selangor            

Tel: 017-2241835                            Fax:            E-mail: aja2153@hotmail.com   

2. Project Details

Project Title: Fartun’s Feasts  

Project Site: (as above)  

Starting Date: March 2010            Completion Date: May 2010  

3. What is the main problem to be solved by the project?    

Many of the Somali women in the Puchong Somali community are unskilled and unable to secure jobs. Many are therefore unemployed and not involved in any activities. They are unable to come together and share their skills in a positive manner. This project seeks to address this deficit and bring together the community through the language of food.            

4. Who are the beneficiaries, what are their vulnerabilities and how many of them?

• 102 Somali refugees in Puchong stand to gain from this project. Profits will go towards community support

• 15 women will be trained in cooking skills every 3 months

• 5 women stand to gain an income through the marketing and selling of food items in and around KL/Puchong area.

5. Summary description of the project:

1. 5 women skilled in cooking will teach 15 women Somali traditional cooking. They will master 5 different dishes. Each course will last 3 months, taking place 3 times per week, in 3 hour sessions. Every 9 lessons, students will be tested on the knowledge they have gained. Once these 15 are taught traditional culinary skills, they will be able to go on and teach more women, setting up their own business if they want.

2. Catering and food production service will also be incorporated into the project. We will make food to order as well as producing packaged foods which we will market to outlets around KL. This marketing will be done with the help of as many people as possible in the community.

6. Deliverable Objectives & Expected Results:

The women involved in the project stand to secure an income, whilst other women will be trained in traditional cooking skills. It will also encourage the women to socialize and give them a sense of achievement.

The community’s men will also be co-opted into the project, especially essential when it comes to marketing the produce. It is hoped that the project on the whole will bring the community closer together.

7. Describe the Activities/Work Plan/Process Involved:

1. General overall project work plan:

1. Items to be procured after disbursement of SPF funds

2. Space to be set up with required materials

3. Finalize role of project committee members

2. Culinary Training

4. Course material to be finalized, i.e. timetable/schedule, ingredients needed, teachers responsible

5. Students to be secured

6. Students linked to other potential trainees once training has been completed

3. Catering and Food Marketing:

7. Confirmation of menu divided into perishable items and non-perishable items. Perishable items will only be available made-to-order – non-perishable items will be packaged and presented to our potential external market (local food outlets and stalls, students, bakeries, etc.)

8. Packaging of items, respecting health and safety standards, inclusive of labelling with expiration dates and ingredients.

9. Marketing strategy implemented through the help of the SPF team: production of leaflets, posters, flyers; approach food outlets with food samples; enlist help of community members to establish potential market network. This will also include confirmation of our brand name/logo

8. Does this project have any other partners or co-supporters? None

9. How important is UNHCR’s participation (e.g. contributing in training, procurement)?

UNHCR’s participation is especially important in terms of marketing and introduction to potential marketing network.

10. What would your own group offer to support the project?

We hope that the community on the whole will support the project, giving any advice or logistical support we may need, e.g. use of cars, community links, and local links.

11. How you plan to monitor the project to ensure it achieves the objectives?

1. For the training programme, we will hold an assessment of students skills every 9 lessons to ensure they will achieve results. We will also get feedback from the students on any improvements we may need to make

2. For the food marketing programme, we will keep track of all our sales, with stringent book-keeping – one Project Committee member will be responsible for this.

12. Give details of the working committee in charge of this project.

13. Project Budget

Signature of the Organization:        _____________________________________

Name and Signature of the Head of Organisation: __________________________

Date: _____________