“STUFFLEBEAM’S CIPP MODEL”

The CIPP Model of Evaluation, developed by Daniel Stufflebeam in the

1960s, offers a comprehensive framework for assessing educational programs and
initiatives. CIPP stands for Context, Input, Process, and Product, each representing
a different facet of evaluation. The Context evaluation focuses on assessing the
environment and identifying needs, goals, and opportunities, ensuring the program's
objectives are relevant and aligned with the stakeholders' needs. This phase
answers the question, "What should we do?" While, input evaluation examines the
resources, strategies, and action plans available to achieve these objectives,
addressing the question, "How should we do it?" It evaluates the feasibility and
appropriateness of proposed solutions and interventions. Furthermore, the process
evaluation monitors the implementation of the program, providing ongoing feedback
on how well the plan is being executed and if it's being implemented as intended.
This phase asks, "Are we doing it as planned?" Lastly, the Product evaluation
measures the outcomes and overall impact of the program, determining whether the
objectives have been met and what long-term benefits or consequences have
emerged. This final phase seeks to answer, "Did it work?" and "What were the
outcomes?" Stufflebeam’s CIPP Model is dynamic and formative, emphasizing
continuous improvement and decision-making throughout the program’s lifecycle. It
is particularly valued for its holistic approach, considering multiple perspectives and
stages of program development, which makes it adaptable and applicable across
various fields beyond education, such as healthcare and business. By providing a
structured yet flexible framework, the CIPP Model helps ensure that programs are
effectively designed, implemented, and evaluated to meet their intended goals and
adapt to changing conditions.
One of its primary strengths is its holistic nature, which considers multiple
facets of evaluation across different stages. By focusing on Context, it ensures that
evaluators understand the environment and needs that the program aims to address,
thereby grounding the evaluation in real-world relevance. The Input phase assesses
the resources, strategies, and action plans, enabling a critical review of the means
and methods intended to achieve the program's goals. This aspect is crucial for
ensuring that the program is adequately equipped and strategically sound before
implementation. The Process component monitors the implementation, providing
continuous feedback that can be used for formative adjustments and improvements.
This real-time evaluation is vital for identifying and addressing issues as they arise,
ensuring the program remains on track. Finally, the Product evaluation examines the
outcomes and impacts, determining the program's effectiveness and value. This
phase focuses on both the immediate results and the long-term benefits, offering a
comprehensive view of the program’s success. By integrating these four dimensions,
the CIPP Model provides a dynamic and iterative evaluation framework that supports
ongoing improvement and accountability. It fosters a reflective and adaptive
approach, enabling stakeholders to make informed decisions and refinements
throughout the life cycle of a program.
However, despite its advantages, the CIPP Model also presents several
weaknesses. Its complexity can be overwhelming, requiring significant resources,
time, and expertise to execute effectively. The model's broad scope and detailed
requirements can lead to information overload, making it challenging to distill
actionable insights. Moreover, the CIPP Model’s emphasis on continuous evaluation
may not be practical for all organizations, particularly those with limited capacities or
facing rapid changes. Another critical limitation is the potential for subjective bias in
interpreting qualitative data, especially in the Context and Process evaluations,
where judgments about the quality and relevance of information can vary widely.
Additionally, the model's generalizability can be problematic, as its comprehensive
nature may not always align well with specific, localized, or less complex projects.
Despite these challenges, the CIPP Model remains a valuable tool for thorough and
dynamic program evaluation, offering a robust structure for capturing the
multifaceted aspects of educational and organizational initiatives.
Stufflebeam's CIPP Model holds significant importance in the realm of
education due to its comprehensive and adaptable approach to program evaluation.
By systematically examining Context, Input, Process, and Product, this model
provides educators with a structured framework for assessing the effectiveness of
educational programs and interventions. Context evaluation helps educators
understand the unique environment, needs, and challenges facing their educational
initiatives, enabling them to tailor interventions to specific contexts effectively. Input
evaluation allows for a thorough examination of the resources, strategies, and action
plans implemented within a program, ensuring alignment with intended objectives
and facilitating informed decision-making about resource allocation. Process
evaluation monitors the implementation of these strategies, providing valuable
insights into the fidelity of program delivery and identifying areas for improvement or
adjustment. Finally, Product evaluation measures the outcomes and impacts of the
program, allowing educators to gauge its effectiveness and make evidence-based
decisions about its continuation or modification. By incorporating these four
interrelated components, the CIPP Model empowers educators to engage in
continuous improvement, enhancing the quality and efficacy of educational programs
to better serve students and communities.
What makes the CIPP (Context, Input, Process, and Product) model
particularly intriguing is its multifaceted approach to program evaluation, which goes
beyond mere outcome assessment to delve into the intricacies of program design,
implementation, and contextual factors. The model's emphasis on understanding the
unique context in which a program operates acknowledges the importance of
considering environmental factors, stakeholder needs, and community dynamics
when assessing program effectiveness. This contextual understanding not only
enriches the evaluation process but also ensures that interventions are tailored to
address specific needs and challenges within a given setting, increasing their
potential for success. Moreover, the CIPP model's attention to input evaluation
enables evaluators to scrutinize the resources, strategies, and action plans
implemented within a program, ensuring that they align with intended objectives and
are effectively utilized to maximize impact. This aspect of the model sheds light on
the quality of program planning and resource allocation, highlighting areas for
improvement and optimization. The process evaluation component of the CIPP
model is particularly interesting as it focuses on monitoring the implementation of
program strategies in real-time, providing valuable insights into the fidelity of
program delivery, the quality of instructional practices, and the engagement of
stakeholders. This aspect of the model allows for ongoing adjustments and
improvements based on real-time feedback and observations, fostering a culture of
continuous improvement within educational settings. Lastly, the product evaluation
component of the CIPP model measures the outcomes and impacts of the program,
assessing its effectiveness, efficiency, and relevance in achieving desired goals. By
examining the tangible results of a program, evaluators can gauge its overall
success and identify areas for further development or replication. Overall, the CIPP
model's multifaceted approach, emphasis on context, input, process, and product,
and support for continuous improvement make it a fascinating and valuable
framework for program evaluation in education and beyond. Its ability to provide a
comprehensive understanding of program effectiveness while promoting stakeholder
involvement and continuous learning makes it an essential tool for enhancing the
quality and impact of educational interventions.
In conclusion, the CIPP Model stands as a robust and versatile framework for
program evaluation, offering educators and stakeholders a comprehensive approach
to assessing the effectiveness, efficiency, and relevance of educational
interventions. By integrating Context, Input, Process, and Product evaluations, this
model facilitates a holistic understanding of programs, considering not only their
outcomes but also their design, implementation, and contextual factors. The CIPP
Model's emphasis on continuous improvement and stakeholder engagement enables
educators to make evidence-based decisions, optimize resource allocation, and
adapt interventions to changing needs and circumstances. Moreover, its flexibility
allows for customization to fit diverse educational settings and program types,
making it applicable across various educational contexts. Overall, the CIPP Model
provides a structured and systematic method for evaluating educational programs,
empowering educators to enhance their impact, foster innovation, and ultimately
improve student outcomes.
Name: Kryzzia Angellie M. Nebit Year/Course/Section: 3 BEED-C
SC-TLE
MAIN DISH: CHICKEN AFRITADA

Ingredients:
 1 whole chicken
 Pineapple
 Carrots
 Potatoes
 Tomatoes
 Knorr cubes
 Magic sarap
 Salt
 Pepper
 Oyster sauce
 Capsicum/Bell pepper
 Onion
 Garlic
 Ketchup
 Cooking oil
Procedure:
 Prepare the Ingredients: Wash and cut the chicken into serving pieces. Mince
the garlic, slice the onion and chop the tomatoes. Peel and cut the potatoes into
chunks, slice the carrots into rounds, prepare the bell pepper by coring and
slicing it into strips, and have the pineapple slices ready.
 Sauté Aromatics: In a large skillet or pot, heat the cooking oil over medium heat.
Add the minced garlic and sliced tomatoes and sauté until it becomes fragrant
 and golden brown. Add the sliced onions and cook until they become soft and
translucent, about 3-4 minutes.
 Brown the Chicken: Add the chicken pieces to the skillet or pot, arranging them
in a single layer if possible. Add the knorr cubes along with the chicken for more
flavor. Brown the chicken on all sides for about 5-7 minutes, turning occasionally.
This helps to seal in the juices and adds flavor. Season the chicken with salt and
pepper to taste as it browns.
 Add Tomato Sauce: Pour in the tomato sauce or catsup, stirring to coat the
chicken evenly. Bring the mixture to a simmer. If you prefer a saucier dish, you
can add about 1 cup of water or chicken broth at this stage to adjust the
consistency.
 Simmer: Cover the skillet or pot with a lid and reduce the heat to low. Let the
chicken simmer in the sauce for about 20-25 minutes, or until the chicken is
almost cooked through and tender. Stir occasionally to prevent the sauce from
sticking to the bottom and to ensure even cooking.
 Add Vegetables: Once the chicken is nearly done, add the potatoes, carrots,
pineapple slices, and bell peppers to the skillet or pot. Stir to combine and coat
the vegetables with the sauce. Continue to simmer for another 10-15 minutes, or
until the vegetables are tender and the chicken is fully cooked.
 Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt and
pepper if needed. Add the oyster sauce and magic sarap.
 Serve: Once the chicken and vegetables are cooked to your liking, remove the
skillet or pot from the heat. Serve the Chicken Afritada hot, over a bed of
steamed rice, allowing the delicious sauce to seep into the rice.
Nutrients you can get:
Ingredients Nutrients
Chicken Protein, Vitamin B12, Iron, Phosphorus, Selenium
Pineapple Vitamin C, Manganese, Fiber, Copper, Vitamin B6
Carrots Vitamin A, Vitamin K1, Fiber, Potassium, Biotin
Potatoes Vitamin C, Potassium, Fiber, Vitamin B6, Manganese
Tomatoes Vitamin C, Lycopene, Vitamin K1, Potassium, Folate
Bell pepper/ Capsicum Vitamin C, Vitamin A, Vitamin B6, Fiber, Folate
Onion Vitamin C, Manganese, Fiber, Vitamin B6, Folate
Garlic Manganese, Vitamin C, Vitamin B6, Selenium, Fiber
Oyster sauce Oyster sauce typically contains some protein, sodium,
and small amounts of calcium and iron.
Pepper Small amounts of Manganese, Iron, and dietary fiber.
Salt Sodium is the main nutrient you get from salt.
Cooking oil Fats
SIDE DISH: PATOLA WITH ATAY AND MUSHROOMS

Ingredients:
 Chicken liver
 Patola/Luffa
 Mushrooms
 Oyster sauce
 Onion
 Garlic
 Pepper
 Magic sarap
 Knorr cubes
 Salt
 Ginger
 Cooking oil
Procedure:
 Prepare the luffa: Peel the luffa and cut it into bite-sized pieces. You can cut
them into cubes, strips, or any desired shape.
 Clean the chicken livers: Rinse the chicken livers thoroughly under running
water. Remove any excess fat or connective tissues. It's important to clean them
well to avoid any bitterness.
 Cook the chicken livers: Heat oil in a pan over medium-high heat. Add the
chicken livers with and cook them for 2-3 minutes, stirring occasionally, until they
 are browned on all sides and just cooked through. Be careful not to overcook
them, as they can become tough.
 Sauté the aromatics: Add the chopped onion, ginger, and minced garlic with
knorr cubes to the pan and sauté them for about a minute until fragrant.
 Add the mushrooms: Add the sliced mushrooms to the pan and cook them for
another 2-3 minutes, or until they are softened and slightly browned.
 Incorporate the luffa: Add the prepared luffa to the pan with the mushrooms and
stir-fry for another 3-5 minutes, or until the luffa is slightly tender but still crisp.
 Seasoning: Add the oyster sauce, magic sarap, and pepper to the pan. Stir well
to combine and let the flavors simmer for a minute.
Nutrients you can get:
Ingredients Nutrients
Chicken liver Rich in Vitamin A, Iron, Folate, Vitamin B12, and
Copper.
Patola (Luffa) A good source of Vitamin C, Fiber, Potassium, and
Folate.
Mushrooms They can provide Vitamin D, Potassium, Fiber, B
vitamins, and antioxidants.
Oyster sauce Oyster sauce typically contains some protein, sodium,
and small amounts of calcium and iron.
Ginger Gingerol,Shogaols,Zingiberene, Vitamin C,
Magnesium, Manganese, Potassium, and
Phosphorus
Onion Vitamin C, Manganese, Fiber, Vitamin B6, and Folate.
Garlic Manganese, Vitamin C, Vitamin B6, Selenium, and
Fiber.
Pepper Small amounts of Manganese, Iron, and dietary fiber.
Salt Sodium is the main nutrient you get from salt.
Cooking oil Fats

CEREAL: PLAIN RICE

Ingredients:
 Rice
 Water
Procedure:
 Combine rice and water: Rinsed the rice two times. Then, soaked it in a rice
cooker.
 Cook according to settings: Select the appropriate rice setting on your rice
cooker and follow the cooking instructions for your specific model. Most rice
cookers will automatically switch to a "warm" setting once the rice is cooked.
 Let it steam (optional): After the rice cooker switches to warm, you can let it sit
for an additional 10 minutes for even better texture.
 Fluff and serve: Fluff the rice with a rice paddle or fork and serve.
Nutrients you can get:
Carbohydrates: This is the main nutrient in white rice, making up almost 80% of its
dry weight. Carbs provide energy for your body.
Low-fat source of energy: White rice has minimal fat content, making it a suitable
option for those watching their fat intake.
Iron: Important for oxygen transport in the body.
B vitamins: Play a role in energy metabolism, brain function, and cell health.
Examples include thiamine (vitamin B1), niacin, and folate.

DESSERT: GULAMAN/GELATIN

Ingredients:
Fudgee bar
Cheese
2 pandan gelatin powder
Nestle cream
Condensed milk
Sugar
Water
Procedure:
 Dissolve the gelatin: Carefully pour the gelatin in boiling. Stir constantly until the
gelatin completely dissolves and there are no more lumps.
 Combine with cream and milk: Slowly pour the nestle cream and condensed
milk in the boiling pan with gelatin. Continue to stir it gradually.
 Sweeten to taste: Taste the mixture and add sugar if you prefer it sweeter. Be
mindful of the sweetness from the condensed milk.
 Pour and chill: Pour the mixture into a mold or individual serving bowls.
Refrigerate for at least 4 hours, or until the gelatin is completely set and firm.
 Putting toppings: Add crushed fudgee bar and sliced cheese on the top of the
gulaman for additional taste and for better appearance.
 Enjoy! Once set, you can enjoy your creamy Gulaman/Gelatin dessert with a
delightful pandan and chocolate flavor.
Nutrients you can get:
Ingredients Nutrients
Pandan gelatin powder Protein derived from collagen
Nestle cream Fats
Condensed milk Fats and calcium
Sugar Carbohydrates
Cheese Fats, Carbohydrates, Sodium, and Protein

BEVERAGES: CUCUMBER JUICE

Ingredients:
Water
Sugar
Cucumber powder
Fresh cucumber
Procedure:
 Wash the cucumber: Wash the cucumber thoroughly under running water. You
can peel it if you prefer a smoother texture or leave the skin on for added
nutrients.
 Chop the cucumber: Cut the cucumber into roughly chopped pieces.
 Add flavored cucumber powder: Mix the powdered juice in a glass or pitcher of
water and stir it well. Then, put the chopped cucumber to the glass or pitcher.
 Add sugar: Put some exact amount of sugar to the juice to add some taste.
 Add ice: Put some ice or refrigerate the cucumber juice for refreshment.
Nutrients you can get:
 High water content: This is the primary benefit of cucumber juice. It's around
95% water, making it a great way to stay hydrated, especially on hot days or
during exercise.
 Limited vitamins and minerals: Cucumber juice contains small amounts of
some vitamins and minerals, including:
 Vitamin K: Important for blood clotting and bone health.
 Vitamin C: An antioxidant that supports the immune system.
 Potassium: An electrolyte that helps regulate blood pressure and muscle
function.
 Small amounts of other vitamins and minerals: Trace amounts of vitamin A, B
vitamins, and some minerals like magnesium and phosphorus may also be
present.