TESDA-OP CO-01-F11

(Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title: FOOD PROCESSING

Nominal Duration: 552 HOURS
Qualification Level: II
Course Description: The FOOD PROCESSING NC II Qualification consists
of competencies that a person must have in order
to process foods by salting, curing and smoking;
process food by fermentation and pickling;
process food by sugar concentration; process food
by drying and dehydration and process food by
thermal application. Inclusive to each of the above
competencies, is the task of packing the
processed food and operating simple packing
equipment such as sealer. The person must also
have competencies in practicing Food Safety Act
2013, GMP, HACCP, OSHS and 7S of Good
Housekeeping, including following relevant
environmental rules and regulations.

Trainee Entry Requirements:

 Able to communicate, both orally and in writing
 Able to perform simple computation

Course Structure

Basic Competencies
No. of Hours: 18 hours
Unit of Competency Module Title Learning Nominal
Outcomes Duration
1. PARTICIPATE IN 1.1 1.1Participate 4 hours
WORKPLACE Participating in workplace
COMMUNICATION workplace meetings
communication and
discussions
1.2 Complete
relevant work-
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 related
documents
2. WORK IN TEAM 2.1 Working in 2.1 Describe and 4 hours
ENVIRONMENT team identify team
environment role and scope
2.1 Identify own
role and
responsibility
within team
2.3 Work as a
team member

3. PRACTICE CAREER 3.1. 3.1 Integrate 6 hours

PROFESSIONALISM Participating personal
career objectives with
professionali organizational
sm goals
3.2 Set and meet
work priorities
3.3 Maintain
professional
growth and
development
4. PRACTICE 4.1 Practicing 4.1 Identify hazard 4 hours
OCCUPATIONAL occupational and risks
HEALTH AND SAFETY health and 4.2 Evaluate
PROCEDURES safety hazards and
procedures risks
4.3 Control
hazards and
risks
4.4 Maintain
occupational
health and
safety
awareness

Common Competencies
No. of Hours: 14 hours
Unit of Competency Module Title Learning Nominal
Outcomes Duration
1. APPLY FOOD SAFETY 1.1 Applying 1.1 Wear personal 2 hours
AND SANITATION food safety and protective
sanitation equipment
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 1.2 Observe
personal
hygiene and
good grooming
1.3 Implement
food sanitation
practices
1.4 Render safety
measures and
first aid
procedures
1.5 Implement
housekeeping
activities

2. USE STANDARD 2.1 Using 2.1 Identify 3 hours

MEASURING standard standard
DEVICES/ measuring measuring
INSTRUMENTS devices and devices and
instruments instruments
2.2 Review the
procedures in
using standard
measuring
devices and
instruments
2.3 Follow
procedures in
using
measuring
devices and
instruments
3. USE FOOD 3.1 Using food 3.1 Perform pre- 3 hours
PROCESSING processing operation
TOOLS, EQUIPMENT tools, activities
AND UTENSILS equipment 3.2 Operate food
and utensils processing
equipment
3.3 Perform post-
operation
activities
4. PERFORM 4.1 Performing 4.1 Gather and 2 hours
MATHEMATICAL mathematical tabulate the
COMPUTATIONS computation recorded data
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 4.2 Review the
various
formulations
4.3 Calculate
production
input and
output
4.4 Compute
production cost
5. IMPLEMENT GOOD 5.1 5.1 Identify 2 hours
MANUFACTURING Implementing requirements of
PRACTICE AND good GMP related to
PROCEDURE manufacturin own work.
g practice and 5.2 Observe
procedure personal
hygiene and
conduct to meet
GMP
requirements.
5.3 Implement
GMP
requirements
when carrying
out work
activities
5.4 Participate in
improving GMP
5.5 Participate in
validation
processes.
5.6 Complete
workplace
documentation
to support GMP
6. IMPLEMENT 6.1 6.1 Conduct work 2 hours
ENVIRONMENTAL Implementing in accordance
POLICIES AND environmental with
PROCEDURES policies and environmental
procedures. policies and
procedures
6.2 Participate in
improving
environmental
practices at
Date Developed: Document No.
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 work
6.3 Respond to an
environmental
emergency

Core Competencies
No. of Hours: 520 hours
Unit of Competency Module Title Learning Nominal
Outcomes Duration
1. PROCESS FOODS BY 1.1 Processing 1.1 Prepare 120 hours
SALTING, CURING AND food by equipment
SMOKING salting, tools, materials,
curing and and utensils
smoking. 1.2 Prepare the
raw materials
1.3 Cure raw
materials
1.4 Process cured
materials
1.5 Pack processed
cured materials
1.5 Perform post-
production
activities

2. PROCESS FOODS BY 2.1 Processing 2.1 Prepare 120 hours

FERMENTATION foods by equipment,
AND PICKLING fermentation tools, materials
and pickling and utensils
2.2 Prepare raw
materials
2.3 Perform
pickling
activities
2.4 Conduct post-
production
activities
3. PROCESS FOOD BY 3.1 Processing 3.1 Prepare 120 hours
SUGAR food by sugar equipment,
CONCENTRATION concentratio tools, materials
n and utensils
3.2 Prepare the
raw materials
3.3 Cook sugar
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 concentrates
3.4 Pack sugar
concentrated
products
3.5 Perform post-
production
activities

4. PROCESS FOOD BY 4.1 Processing 4.1. Prepare 80 hours

DRYING AND food by equipment,
DEHYDRATION drying and tools, materials
dehydration and utensils
4.2 Prepare the
raw materials
4.3 Dry pre-treated
raw materials
4.4 Cool and sweat
dried products
4.5 Pack dried
products
4.6 Perform post-
production
activities

5. PROCESS FOODS BY 5.1 Processing 5.1 Prepare 80 hours

THERMAL foods by equipment,
APPLICATION thermal tools, materials
application and utensils
5.2 Prepare the
raw materials
5.3 Pasteurize the
product
5.4 Pack food
products
5.5 Exhaust and
seal food
products
5.6 Apply thermal
processing
5.7 Cool and wash
packed
products
5.8 Conduct post-
production
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 activities.

Course Delivery:

1. The delivery of training shall adhere to the design of the curriculum.

Delivery shall be guided by the principles of competency-based TVET.

A. Course design is based on competency standards set by the industry or

recognized industry sector; (learning system is driven by competencies
written to industry standards)
B. Training delivery is learner-centered and should accommodate
individualized and self-paced learning strategies;
C. Training can be done on an actual workplace setting, simulation of a
workplace and/or through adoption of modern technology.
D. Assessment is based in the collection of evidence of the performance of
work to the industry required standards;
E. Assessment of competency takes the trainee’s knowledge and attitude
into account but requires evidence of actual performance of the
competency as the primary source of evidence.
F. Training program allows for recognition of prior learning (RPL) or
current competencies;
G. Training completion is based on satisfactory completion of all specified
competencies not on the specified nominal duration of learning.

Resources:
(List of recommended tools, equipment and materials for the
training of 25 trainees for Food Processing NC II.

FULL QUALIFICATION

Date Developed: Document No.

July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 TOOLS EQUIPMENT MATERIALS
QTY QTY QTY Descriptio
Description Description n
15  Paring knives 1 unit  Smoke house Food supplies
pcs
10  Peelers 1 unit  Refractomete 5 doz  Fresh
pcs r eggs
25  Knife 2 unit  Refractomete 40 kgs  Fresh
pcs (stainless r (0-70 brix) meat
steel)
10  Chef’s knives 1 unit  Brix 10 pcs  Dressed
pcs Refractomete poultry
r (0-20 brix)
5 pcs  whetstone 1 unit  Hydrometer 20 kgs.  Fresh fish
(medium
size)
5 pcs  sharpener 1 unit  salinometer 20 kgs.  Fresh fish
(small)
5 pcs  Sets of 5 units  pH meter 45 kgs  Fish
measuring
spoons
5 sets  Measuring 1 unit  Probe 1 set  Curing
cups (solid) thermometer ingredient
s for ham
(good for
10 kgs.
5 sets  Measuring 1 set  Salinometer 1 set  Curing
cups (solid) with cylinder ingredient
s for
tocino/lon
ganisa
(good for
10 kgs)
10  Heavy duty 5 units  Vernier 2 sacks  Refined
pcs plastic Caliper sugar
chopping
board (HDPE)
chopping
boards
10  Hard plastic 1 unit  Freezer 3 gals  Vinegar
pcs chopping Upright
boards
15  Mixing bowls, 1 unit  Refrigerator 2 gals  All spice
pcs stainless pickling
steel solution
10  Mixing 1 unit  Freezer 1kg  Citric acid
pcs containers/
vats
5 pcs  Soaking 1 unit  Chiller 1 kg  Sodium
container Date Developed: Document No. benzoate
50  Container for 5 unit  July 2024
stoves FOPNCII-001
2 gals  Pineapple
Issued by: Page 8 of 22
pcs salt, juice
Competency-based Curriculum Felomina M.
condiments
for Food Processing NCII Estabadez (unsweete
spices Developed by: ned)
Revision No. 001
15  Colanders 1 unit Oven R.
 JESSICA 30 kgs  Fruit
pcs (stainless MAGDATO
steel)
5 pcs  Washing vat  30 kgs  Fresh
vegetable
COC 1: PROCESS FOOD BY SALTING, CURING AND SMOKING

Date Developed: Document No.

July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 TOOLS EQUIPMENT MATERIALS
QTY QTY QTY Description
Description Description
15  Paring knives 1 unit  Smoke house
pcs
A. Food supplies
10  peelers 1unit 5 doz  Fresh eggs
pcs
5 sets  Set of 1 unit  Chiller 10  Fresh meat
measuring kgs
spoons
5 sets  Measuring 1 unit  Refrigerator 10  Dressed
cups (solid) pcs. poultry
5 set  Measuring 1 unit  Freezer 20  Fresh fish
cups (liquid) kgs. (medium size)
2 pcs  Clocks/timer 5 unit  stove 20  fresh fish
kgs (small)
15  mixing bowl, 1 unit  trolley 1 set  curing
pcs stainless ingredients
steel for ham (good
for 10 kgs)
10  hard plastic 1 unit  impulse 1 set  curing
pcs chopping sealer ingredients
board for
tocino/longani
sa (good for
10 kgs)
5 pcs  dial 1 unit  pressure 1  Refined sugar
thermometer cooker sack
5 pcs  Jar liter 1 unit  oven 3 gal  vinegar
5 pcs  wire basket 5 units  smoking tray 2 gal  all spice
pickling
solution
2 pcs  whetstone 1 unit  meat grinder 1 kg  citric acid
15  casseroles 1 unit  stuffer/linker 1kg  sodium
pcs stainless benzoate
steel
10  sauce pan 2 units  brix 2 gal pineapple juice
pcs stainless refractometer (unsweetened)
steel (0-20 brix)
15  spoon, 1 unit  salinometer b. non food
pcs wooden
10  spoon, 5 units blender/ 2 Disinfectant/
pcs basting homogenizer gals sanitizer
4 pcs  paddle, 1 unit  food 5 pcs Bar
wooden processor soap/detergent
10  food tong 2 units  electronic 2 PE plastic
pcs scales (0.1 pack packaging
gm sensitivity s materials
andDeveloped:
Date 1kg Document No.
capacity)
July 2024 FOPNCII-001
Issued Page 10 of 22
by:8 oz., 12oz.,
2 pcs  steamer 5 units  weighing 2
Competency-based Curriculum scales (10 kg. Felomina M.
boxe round bottles
for Food Processing NCII Estabadez
capacity)
Developed by:
s w/PVC caps
Revision No. 001
5 pcs  soaking 5 units  JESSICA
weighing R. 1 btl. glue
container scales (11 kg.
MAGDATO
capacity)
25  safety shoes 1 unit  vacuum pack 1 Tags/labels
pairs machine pack
COC 2: PROCESS FOOD BY FERMENTATION AND PICKLING

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY Description
Description Description
5 sets Measuring 1 unit Weighing scale 50 Aprons
spoons (10-50 kgs) pcs
5 sets Spatula 5 units Weighing scale 50 Hair Nets
(1-6 kgs) pcs
5 sets Food trays 1 unit Refractometer 50 Mouth
Masks
5 pcs Colanders 5 units Polysealer 25 Rubber
pairs Boots
25 pcs Trays 1unit pH meter 100 Gloves
pairs
50 pcs Containers for 1unit Vegetable 100 Polyethylene
salt, Cutter (Food pcs bottle (PEB)/
condiments, Processor) Polypropylen
spices e (PP)
10 pcs Mixing 1unit Probe 100 NYPE pouch
Containers/Va thermometer pcs
ts
25 pcs Knife 1 set Salinometer 100 Sticker
with cylinder pcs. labels
5 Whetstone 1 unit Freezer Upright 15 Fish
kgs
1 set Refrigerator 15 Fruit
10 pcs Chopping kgs
boards
5 pcs 1 unit Cooler box 10 Fresh
Calculator kgs Vegetables
5 units stove 10 Glass bottles
0kgs
1 set Titration set-up 1pc White board

1 unit Whiteboard 1pc Whiteboard

eraser pens
TRAINING MATERIALS

books/
reference
 manual

 videos
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
COC3: PROCESS FOOD BY SUGAR CONCENTRATION

Date Developed: Document No.

July 2024 FOPNCII-001
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for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 TOOLS EQUIPMENT MATERIALS
QTY QTY QTY Descripti
Description Description on
10  Plastic 1 unit  Smoke A. Food supplies
pcs rectangular house
perforated trays
10  Long handled 1  Refrigerator 1 sack Refined
pcs ladles (SS) sugar
5 pcs  Heavy duty 1 unit  Freezer
buttom pan (SS)
15  Pairing knives 5 units  Stoves
pcs
10  Knives SS 1 unit  Trolley
pcs
10pcs  Peelers 1unit  Cap sealer
5 set  Measuring 1 unit  Pressure
spoons, sets SS cooker
5 set  Measuring cups 2 units  jacketed
(solid) SS kettle
5 set  Measuring cups 2 units  refractomet
for er (0-70o
liquid(plastic) brix)
5 pcs  Clocks/timer 1 unit  Headspace
gauge
15  Mixing bowls, 5 units  Vernier
pcs stainless steel caliper
10  Heavy duty 5 units  Gas tank
pcs plastic
chopping
board (HDPE)
 chopping boards
5 pcs Dial 1 unit  Vacuum
thermometers gauge
5 pcs  Jar lifter 5 units  Weighing
scales (10
kg. capacity)
5 pcs  Wire baskets 1 set  Food
processor
set
15  Casseroles 5 units  Stainless
pcs stainless steel steel blender
10  Spoon, basting 5 units  Digital
pcs weighing
scales 1-2 kg
cap with 2
decimal
graduation
4 pcs  Food tongs TRAINING MATERIALS
2 pcs  Steamer 5 Date Book/
Developed: Document No.
copies reference FOPNCII-001
July 2024
Page 13 of 22
Issued by:
5 pcsCompetency-based
 SS spatula Curriculum
5 manual Felomina M.
for Food Processing NCIIcopies Estabadez
20  Utility trays 5 videos
Developed by: Revision No. 001
pcs JESSICA
copies R.
MAGDATO
15  Colanders,
pcs stainless steel
5 pcs  Washing vat
5 pcs  Funnel SS
COC 4: PROCESS FOOD BY THERMAL APPLICATION

TOOLS EQUIPMENT MATERIALS

QTY QTY Descriptio
Description Descriptio n
n
1 pc  Stainless 1 unit  Chiller 50 pcs Aprons
pitcher
1  Pressure 50 pcs Hair Nets
cooker
1  Stove
50 pcs Mouth
Masks
TRAINING 25 Rubber
MATERIALS pairs Boots
 books/ 100 Gloves
reference pcs
 manual 15 Meat
kgs
 videos 15 Fish
kgs
10 Fruit
kgs
10 Fresh
kgs vegetables
COC 5: PROCESS FOOD BY DRYING AND DEHYDRATION

TOOLS EQUIPMENT MATERIALS

QTY QTY QTY Description
Descriptio Description
n
5 pcs Timer 1 unit Freezer 50 Aprons
Upright pcs
5 pcs Knife sets 1 unit Refrigerator 50 Hair Nets
pcs
5 pcs Sharpener 1 unit Cabinet dryer 50 Mouth Masks
with trays pcs
5 sets Measuring 1 unit Solar Dryer 25 Rubber Boots
spoons pcs
5 sets Spatula 1 unit Dehydrator 100 Gloves
pcs
5 sets Food trays 1 Vacuum 100 PEB/PP
sealer pcs
25 pcs Utility Trays 1 Poly sealer 100 Laminated Foil

Date Developed: Document No.

July 2024 FOPNCII-001
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for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 pcs
5 pcs Colanders 5 Meat Slicer 100pc Sticker labels
s
50 pcs Containers 1 Vegetable 15 Meat
for salt, Cutter (Food kgs
condiments, Processor)
spices
1 pc Cooler box 1 Weighing 15 Fish
scale (10-50 kgs
kgs)
Instru 5 Weighing 10 Fruit
ment units scale (1-6 kgs
kgs)
1pc Refractomet 1 unit White board 10 Fresh
er eraser kgs vegetables
1pc Salinometer/ 1 unit White board 10 Dried Carrot
Hydrometer pens kgs
1pc Probe 1 unit
thermomete
r
1pc Hydrometer 1 unit
Facilities: FOOD PROCESSING NC II
Based on a class size of 25 students/trainees

AREA IN TOTAL AREA

SPACE SIZE IN
SQ. IN SQ.
REQUIREMENT METERS
METERS METERS

A. Building
(Permanent)

Laboratory area 6 x10 60 60

Tool room & S/M 4x5 20 20
storage area
Learning resource 5x6 30 30
area
Wash area/comfort 2.5 x 4 10 10
room (male &
female)
Changing area 15

Date Developed: Document No.

July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 Lecture area/room 60

Subtotal 195

Facilities/ 58.5
Equipment/
Circulation (30% of
teaching
accommodation)
Total workshop area 253. 5

TRAINER QUALIFICATIONS FOR FOOD PROCESSING

Trainers who will deliver the training on FOOD PROCESSING
NC II should have the following:
 Must be a holder of National TVET Trainer Certificate I (TM I and Food
Processing NC II)
 College level of relevant course or 1-year job/industry experience
 Good communication skills
 Good moral character

B. Modules of Instruction

Core Competencies
Unit of Competency: PROCESS FOOD BY SUGAR CONCENTRATION
Modules Title: PROCESSING FOOD BY SUGAR
CONCENTRATION
Module Descriptor: This unit deals with the knowledge, skills and
attitudes
required to process foods by sugar concentration
which includes to prepare equipment, tools,
materials and utensils, prepare the raw materials,
pack sugar concentrated products and perform
post-production activities.

Nominal Duration: 120 hours

Summary of Learning Outcomes:
LO1. Prepare equipment, tools, materials, and utensils
LO2. Prepare the raw materials
LO3. Cook sugar concentrates
LO4. Pack sugar concentrated products
LO5. Perform post-production activities.
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
Details of Learning Outcomes:
LO1. Prepare equipment, tools, materials, and utensils

Assessme Contents Conditions Methodol Assessmen

nt Criteria ogies t
Methods
1.1 Equipment 1.1 1. Equipment 1. Lecture 1. Oral
and tools are Equipment, ●Cooking / questioning
prepared in tools and equipment Discussi 2. Written
accordance utensils. like stove on Test
with 1.2 Cleaning 1.1 2. Modular 3.
manufacturer’s operation Refractomet self- Demonstrati
specifications and er paced on
1.2 Processing sanitation ●Weighing
materials are 1.3 Food scale of
sourced-out safety various
and made principles capacities
available and practices and
according to sensitivities.
work 1.2
requirements Tools/Utensil
1.3 Kitchen s
Utensils are •Measuring
checked and cups,
sanitized in measuring
accordance spoons,
with •Knives
manufacturer’s •Peelers
specifications •Slicers
1.4 Safety •Cutters
measures are •Casseroles
applied in •Saucepans,
accordance •Glass jar
with •Strainer
Occupational •Colanders
Safety and •Chopping
Health board
Standards •Jar lifters
(OSHS) •Mixing bowl
•Food tongs
•Ladles

1.3 Personal
Protective
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 Equipment
(PPE)

LO2. Prepare the raw materials

Assessme Content Conditions Methodologie Assessmen

nt Criteria s s t
Methods
2.1 Raw 2.1 1. Food 2.1 1. Oral
materials are Sorting processin Lecture/Discuss questioning
sorted and and g tools ion 2. Written
graded in grading and Test
accordance raw equipmen 2.2 Modular 3.
with product materials. t self-paced Demonstrati
specifications 2.2 2. Personal 2.3 on
and standards Method Protective Demonstration
2.2 Sorted or Equipmen
fruits are procedur t (PPE)
prepared e on how
3. Printe
according to to
d copy
required forms prepare
of
and target fruits and
CBLM
finished vegetable
product s for 4. Laptop
2.3 Prepared sugar projector
fruits for jelly concentra
and tion.
marmalade
making are
boiled to
obtain the
juice extract
2.4 Required
amounts of
pectin (jams
and jellies),
sugar and
citric acid are
measured
according to
specifications
2.5 Tools and
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 utensils for
raw materials
are used based
on work
requirements
and manuals
2.6
Equipment’s
are operated
following
manufacturer’s
manual

LO3. Cook sugar concentrates

Assessme Contents Conditions Methodol Assessmen

nt Criteria ogies t
Methods
3.1 Prepared 3.1. Product 3.1 Tools, 3.1 3.1
fruits in any standard for equipment Lecture/Di Demonstrati
form are sugar and utensils scussion on
blended with preserves. ●Cooking
sugar mixture 3.2 Perform Utensils 3.2 3.2 Oral
3.2 Mixture is sugar ●Stove Demonstra Questioning
cooked to concentrati ●Measuring tion
required on in any spoon 3.3 written
temperature form ●Knives 3.3 Test
and total blended ●Chopping Modular
soluble solids with sugar Board self-paced
3.3 Desired mixture. ●Ladles,
endpoint is 3.3 check wooden
checked using using spoon spoons
a spoon test test. ●Saucers
●Jelly
Thermometer
●
Refractometer
●PH meter

3.2
Ingredient
3.3 Personal
Date Developed: Document No.
July 2024 FOPNCII-001
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Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 Protective
Equipment
(PPE)

3.3 laptop
White screen
and projector

LO4. Pack sugar concentrated products

Assessme Contents Conditions Methodol Assessmen

nt Criteria ogies t
Methods
4.1 Sugar 4.1 4.1 tools and 4.1 4.1
concentrated Different utensils Lecture/Di Demonstrati
products are packaging 4.2 Packaging scussion on
packed and Materials
materials,
weighed in 4.3 Packaging 4.2 4.2 Oral
accordance procedure Tools and Demonstra Questioning
with product s and Equipment tion
specifications techniques 4.3 written
and required Laptop Test
filling videos 4.3
temperature 4.2 Manual Modular
4.2 Sugar Sanitation self-paced
concentrated standard
products are Operating
sealed and Procedures
labeled in (SSOP) of
accordance packing
with product operations
specifications .
4.3 Air cooling
is performed
according to
product
requirements
4.4 Packing
equipment is
operated in
Date Developed: Document No.
July 2024 FOPNCII-001
Issued by: Page 20 of 22

Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
 accordance
with the
instruction
manual
4.5 Finished
product
inspection is
performed
following
quality control
parameters
4.6 Food
safety
practices are
employed
according to
HACCP and
GMP
4.7 Work
safety
measures are
applied in
accordance
with OSHS

LO5. Perform post-production activities

Assessme Contents Conditions Methodologie Assessmen

nt Criteria s t
Methods
5.1 Packed 5.1 5.1 Record 5.1 5.1
food products 5S notebook Lecture/Discuss Demonstrati
are incubated principles 5.2Ballpen/ ion on
according to (sort, set, pencil
required systematiz 5.3 Bond 5.2 5.2 Oral
storage period e, Paper Demonstration/ Questioning
5.2 Tools, standardiz Application
materials, and e, sustain) 5.3 written
equipment are of Good 5.3 Modular Exam
cleaned and Housekeep self-paced
stored based ing
Date Developed: Document No.
July 2024 FOPNCII-001
Issued by: Page 21 of 22

Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO
on workplace 5.2. proper
procedures storing of
and operation products
manuals according
5.3 Proper to required
disposal of storage
wastes are period.
practiced 5.3 proper
according to waste
environmental disposal
rules and
regulations
5.4 Production
data checklist
is
accomplished
according to
enterprise
protocol

Date Developed: Document No.

July 2024 FOPNCII-001
Issued by: Page 22 of 22

Competency-based Curriculum Felomina M.

for Food Processing NCII Estabadez
Developed by: Revision No. 001
JESSICA R.
MAGDATO