Professional Documents
Culture Documents
Food Processing CBC
Food Processing CBC
Department of Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
COURSE DESIGN
QUALIFICATION LEVEL : NC II
Unit of No. of
Module Title Learning Outcomes
Competency Hours
CORE
1. Process food Processing food by Prepare equipment,
by salting, salting, curing and tools and utensils
curing and smoking Prepare raw materials
smoking Prepare salting and
curing solutions and
mixtures 400
Cure the materials
Finish the cured
materials
Prepare production
report
2. Process food Processing food by Prepare equipment,
by fermentation fermentation and tools and utensils 400
and pickling pickling Prepare raw materials
Perform alcoholic
fermentation of fruits
and vegetables
Perform acetic, lactic
acid fermentation and
pickling of vegetables
Ferment fish and other
marine products
Prepare production
report
3. Process food Processing food by Prepare equipment,
by sugar sugar tools and utensils
concentration concentration Prepare the raw
materials
Prepare acid, pectin
300
and sugar mixture
Cook sugar
concentrates
Prepare production
report
4. Package Packaging Prepare packaging
processed food processed food equipment, tools and
products products materials
Undertake packaging of
100
processed food
products
Perform post packaging
procedures
RESOURCES
LEARNING MATERIALS
Reference books
Hand-out / syllabus
Modules
Magazines/newspapers
Clippings
Computers
Course guides
Manuals
Recipe books/cards
Over-head projectors
Videos/cameras
Television sets
ASSESSMENT METHODS
observation
demonstration and interview
written test
third party report
portfolio
COURSE DELIVERY
modular
demonstrations
lecture
discussion
dual training
self-paced instruction
TRAINERS QUALIFICATION
Must be a holder of NC II
Must have undergone training on training methodology II (TM II)
Must be computer literate
Must be physically and mentally fit
Must have at least 5 years job/industry experience
Must be a civil service eligible (for government position or appropriate)
Professional license issued by the professional regulatory commission
REFERENCES
SECTION I Page
ACKNOWLEDGMENT ...........................................................................
ACKNOWLEDGMENTS
CBC-CLM-CBLM WRITERS:
CLARITA M. ANTONIO
Benguet (CAR)
DOLORES H. BORALO
ADORACION E. ILAC
LOLITA L. TEODOSIO
JOSEFINA M. SUMALLO
English
NORA G. BALINES
Science
GEMMA M. MACINAS
Mathematics
Science
Science
English
ANNABELLE OBON-MENGULLO
Math
NORMA MANALO
English
FACILITATORS:
FLORDELIZA G. CAJILIG
CLARITA M. ANTONIO
Jones, Isabela
FELISA A. AGUSTIN
MERCEDES C. RESULTAN
EMMANUELA A. CRUZ
English
Binmaley, Pangasinan
MARIO B. MARAMOT
Science
Bauan, Batangas
CECILIA B. CASTILLO
Science
Siniloan, Laguna
ADELAIDA R. GALUTAN
Mathematics
GMA, Cavite
COMPETENCY-BASED
CURRICULUM
(Second Year)
CORE COMPETENCY
AND SMOKING
MODULE TITLE : PROCESSING FOOD BY SALTING, CURING
AND SMOKING
CONTENTS
CONDITIONS
Kitchen Utensils
Casseroles
Mixing bowls
Chopping boards
Colanders
Saucepans
Utility trays
Food tongs
METHODOLOGIES
Modular
Demonstrations
Lecture
Discussion
ASSESSMENT METHODS
Observation
Demonstrations and interview
Written test
LO 2. Prepare the raw materials
ASSESSMENT CRITERIA
1. Raw materials are sorted and graded in accordance with
specifications.
2. Eggs for salting are cleaned and washed in accordance with
approved standard procedures.
3. Poultry for curing is skinned, eviscerated and washed in
accordance with approved specifications.
4. Meat for curing is skinned, deboned, sliced, chopped and
minced in accordance with approved specifications and
standard procedures.
5. Fish and other marine products are cleaned, scaled, eviscerated,
deboned, filleted and washed in accordance with approved
specifications and standard procedures.
6. Cleaned raw materials are weighed in accordance with approved
specifications.
CONTENTS
CONDITIONS
METHODOLOGIES
Lecture discussion
Dual training
Self-paced learning or modular
ASSESSMENT METHODS
Interview
Written
Practical examination
Direct observation
LO 3. Prepare salting, curing, solutions and mixtures
ASSESSMENT CRITERIA
1. Required salt and other ingredients and adjuncts for salting and
curing are measured and weighed in line with approved
specifications and Occupational Health and Safety
requirements.
2. Required ingredients for pumping pickles, cover pickle and dry
cure mixture are measured and weighed in line with approved
specifications.
CONTENTS
Sanitary food handling practices.
Uses and specifications of raw materials and ingredients
Steps and techniques in preparing salting, curing solutions and
mixtures
CONDITIONS
METHODOLOGIES
Lecture
Demonstrations
Self-Paced/modular
Group discussion
ASSESSMENT METHODS
Interview/oral
Written test
Demonstrations
Direct observation
LO 4. Cure the materials
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
g resources are needed:
Soaking vats
Chiller/ refrigerator/ freezer
Mixing bowls, mixing spoons
Fresh meat, fresh eggs, dressed poultry, fish and other marine
products.
Ingredients (salt, sugar, condiments, spices, herbs, grana
solutions)
Apron/ laboratory gown, mouth masks, gloves, hairnets
METHODOLOGIES
Demonstrations
Lecture/discussion
Self paced learning/ modular
Video viewing
ASSESSMENT CRITERIA
1. Cured food materials are removed from the solutions, washed
and drained in accordance with standard operating procedures.
2. Drained cured materials are cooked in proper cooking medium
3. Cooked cured products are smoked according to specifications.
4. Cooked cured smoked products are transferred to containers
and cooled according to specifications.
5. Salted eggs are hard boiled and colored with grana solution
according to approved specifications.
CONTENT
CONDITIONS
Smoke house
Fuel for smoking like wood, wood shavings, half dried leaves,
coconut husks and shells, rice hulls, corn cubs and saw dust.
Polysealer
Colanders, saucepans, utility trays, food tongs, ladles and basins.
Apron/ laboratory gown
METHODOLOGIES
Self-paced learning/modular
Lecture/discussion
Demonstrations
ASSESSMENT METHOD
Observation
Oral/interview
Written test
Practical demonstrations
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
Bond papers
Clips
Folders
Reporting and recording forms
Pentel pens
METHODOLOGIES
Self-paced learning
Lecture
Group discussion
ASSESSMENT METHODS
Interview
Written examination
Portfolio
Reporting
COMPETENCY-BASED
CURRICULUM
(Third Year)
CORE COMPETENCIES
AND PICKLING
AND PICKLING
ASSESSMENT CRITERIA:
CONTENT
CONDITIONS
METHODOLOGIES
Self-paced learning
Lecture/discussion
Video viewing
Demonstrations
ASSESSMENT METHODS
Oral test/Interview
Written test
Practical demonstrations
LO 2. Prepare raw materials
ASSESSMENT CRITERIA
CONTENTS
METHODOLOGIES
Self-paced instruction
Lecture
Group Discussion
Demonstrations
Film viewing
ASSESSMENT METHODS
Interview
Direct observation
Written test
Practical demonstrations
LO 3. Perform alcoholic fermentation of fruits and vegetables
ASSESSMENT CRITERIA
CONTENT
METHODOLOGIES
Lecture/discussion
Dual training
Self-paced learning or modular
Film viewing
ASSESSMENT METHODS
Interview
Practical demonstrations
Direct observation
LO 4. Perform acetic acid/lactic acid fermentation/ pickling of
vegetables
ASSESSMENT CRITERIA
CONTENTS
Materials
Mother Vinegar
Fermenting jars
Fruits and vegetables
Sugar
Spices
Tools and Equipment
Stove
Casserole
Preserving jars with rubberized metal caps
Strainer and clean cloth
Measuring cups/spoons
Ladle
Personal protective equipment(PPE) – hand towels, hairnet,
apron, gloves
METHODOLOGIES
Modular
Demonstrations
Lecture
Discussion
Viewing
ASSESSMENT METHODS
Observation
Demonstrations
Interview
Oral and written test
LO 5. Ferment fish and other marine products
ASSESSMENT CRITERIA
1. Fish and other marine products are mixed with required salt
according to mixing requirements.
2. The mixture of fish and other marine products and salt are left
to ferment for 1-2 weeks in fermentation vats and vessels
according to standard procedures.
3. Fish paste and fish sauce are heated according to standard
procedures.
CONTENTS
CONDITIONS
METHODOLOGIES
Demonstrations
Self-paced learning
Lecture/discussion
Video viewing
ASSESSMENT METHODS
Interview
Written test
Direct observation
LO 6. Preparation of product report
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
METHODOLOGIES
Lecture
Group discussion
Modular/self-learning
ASSESSMENT METHODS
Oral questioning
Direct observation
Written report
COMPETENCY-BASED
CURRICULUM
(Fourth Year)
CORE COMPETENCIES
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
METHODOLOGIES
Demonstrations
Lecture
Film viewing
ASSESSMENT METHODS
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
METHODOLOGIES
Modular
Group discussion
Lecture
Demonstrations
ASSESSMENT METHODS
Oral/interview
Direct observation
Practical examination
LO 3. Prepare acid, pectin and sugar mixture
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
METHODOLOGIES
Lecture discussion
Self-paced learning
Demonstrations
ASSESSMENT METHODS
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
METHODOLOGIES
Demonstrations
Lecture/discussion
Direct observation
ASSESSMENT METHODS
Oral and written report
Direct observation
Written test
Demonstrations
LO 5. Prepare production report
ASSESSMENT CRITERIA
1. Daily production report input, output and variances are
documented according to enterprise requirements.
2. All production data gathered are recorded and presented
according to the prescribed format.
CONTENTS
CONDITIONS
METHODOLOGIES
Lecture/discussion
Tutorial
Self-paced learning/modular
ASSESSMENT METHODS
PRODUCTS
ASSESSMENT CRITERIA
CONTENTS
CONDITIONS
Self-paced learning
Lecture/discussion
Film viewing
ASSESSMENT METHODS
ASSESSMENT CRITERIA
1. Cooled cured products are placed in appropriate packaging
materials.
2. Salted eggs are placed in trays/boxes in accordance with
specifications.
3. Fermented/pickled products are packaged and sealed
hermetically according to enterprise requirements.
4. Cooled processed products are wrapped clean according to
specifications.
5. Canned/bottled products are sealed hermetically according
to approved specifications.
6. Sugar concentrated finished products are hot packed in dry
sterile glass bottles.
7. Dried/dehydrated food materials are packed in appropriate
packaging materials.
CONTENTS
Selecting appropriate packaging materials according to
requirements of processed food products
Packaging procedures and techniques
Sanitary food handling practices
CONDITIONS
The following resources are needed:
Packaging materials may include but not limited to
Glass
Metal
Plastic
Paper and paper board
Composite can/container
Indigenous materials, trays. PEPP
Corrugated carton
Flexible packaging materials
Wood and wood products
Packaging tools and equipment
Packaging machinery
Weighing scale
Can sealer
Plastic sealer
Plastic protect sealer
METHODOLOGIES
Self-paced learning
Lecture/discussion
Demonstrations
ASSESSMENT METHODS
ASSESSMENT CRITERIA
CONTENTS
Labeling materials
Labeling procedures and techniques
Package checks and inspection
Proper storing of the labeled packaged processed products
CONDITIONS
METHODOLOGIES
Lecture
Group discussion
Self-paced learning
Demonstrations
Field trip
Tutorial
ASSESSMENT METHODS
Interview
Direct observation and questioning
Practical test
Portfolio
Written test