COMPETENCY BASED LEARNING MATERIAL

Sector : PROCESSED FOOD AND BEVERAGE

Qualification : FOOD PROCESSING NC II

Unit of Competency: Process Foods By Fermentation And Pickling

Module Title : Processing Foods by Fermentation and Pickling

Institution:
DAVAO ORIENTAL STATE COLLEGE OF SCIENCE AND TECHNOLOGY

Banaybanay Extension Campus

Banaybanay Davao Oriental

HOW TO USE THIS COMPETENCY BASED LEARNING MODULE

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 Welcome to the Module; Processing Foods by Fermentation and
Pickling. This Module contains training materials and activities for you to
complete.
The unit of competency, Process Food by Fermentation and Pickling
contains the knowledge, skills and attitudes required for Food Processing
Technician NC II. It is one of the Core Modules at National Certificate Level II
(NC II).
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
there are Information Sheets, Resource Sheets and References Materials for
further reading to help you better understand the required activities. Follow
these activities on your own and answer the self-check at the end of each
learning outcome. Get the answer key from your instructor and check your
work honestly. If you have questions, please don’t hesitate to ask your
facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills
covered in this module because you have:
 Been working for sometime
 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a
particular skill or skills, talk to him/her about having them formally
recognized so you won’t have to do the same training again. If you have
qualifications or Certificates of Competency from previous trainings, show
them to your trainer. If the skills you acquired are still relevant to this
module, they may become part of the evidence you can present for RPL.
This learning material was prepared to help you achieve the required
competency, in Processing Foods by Fermentation and Pickling. This will
be the source of information for you to acquire the knowledge and skills in
this particular trade independently and at your own pace with minimum
supervision or help from your instructor.
In doing the activities to complete the requirements of his module,
please be guided by the following:
 Talk to your trainer and agree on how you will both organize the
training under this module. Read through the module carefully.
It is divided into sections, which cover all the skills, and
knowledge you need to successfully complete.
 Work through all information and complete the activities in each
section. Read the information sheets and complete the self-

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 checks provided. Suggested references are included to
supplement the materials provided in this module.
 Most probably your trainer will also be your supervisor or
manager. He/ She is there to support you and show you the
correct way to do things. Ask for help.
 Your trainer will tell you about the important things that you
need to consider when you are completing the activities and it is
important that you listen and take notes.
 You will be given plenty of opportunities to ask questions and
practice on the job. Make sure you practice your new skills
during regular work shifts. This way you will improve both your
speed and memory and also your confidence.
 Talk to more experienced work mates and ask for their
guidance.
 Use self-check question at the end of each section to test your
own progress.
 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.
 As you work through the activities, ask for written feedback on
your progress. Your trainer keeps feedback/pre-assessment
reports for this reason. When you have completed this learning
material and feel confident that you have had sufficient
knowledge and skills, your trainer will arrange an appointment
with a registered assessor to assess you. The results of the
assessment will be recorded in your Competency Achievement
Record.

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 FOOD PROCESSING NC II

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies
No. Unit of Competency Module Title
Code
BASIC COMPETENCIES

Participate in Participating in 500311105

1. workplace workplace
communication communication

Work in a team Working in a team 500311106

2.
environment environment

Practice career Practicing career 500311107

3.
professionalism professionalism

Practice occupational Practicing occupational 500311108

4. health and safety health and safety
procedures procedures

COMMON COMPETENCIES
Apply Food Safety and Applying Food Safety AGR741201
5. Sanitation and Sanitation

Use Standard Using of Standard AGR741202

6.
Measuring Devices Measuring Devices

Use Food Processing Using of Food Processing AGR741203

7. Tools, Equipment and Tools, Equipment and
Utensils Utensils

Perform Mathematical Performing of AGR741204

8. Computation Mathematical
Computation

Implement Good Implementing Good AGR741205

9. Manufacturing Practice Manufacturing Practice
Procedures Procedures

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 Implement Implementing AGR741206
10. Environmental Policies Environmental Policies
and Procedures and Procedures

CORE COMPETENCIES
Process Food By Processing Food By AGR741301
11 Salting, Curing and Salting, Curing and
Smoking Smoking

Process Food By Processing Food By AGR741302

12 Fermentation and Fermentation and
Pickling Pickling

Process Food By Sugar Processing Food By AGR741303

13. Concentration Sugar Concentration

Package Finished / Packaging Finished / AGR741304

13. Processed Food Processed Food Products
Products

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 MODULE CONTENT

Qualification : Food Processing NC II

Unit Of Competency : Process Foods by Fermentation and
Pickling
Module Title : Processing Foods by Fermentation and
Pickling
Module Descriptor :

This module covers the knowledge, skills and attitude in processing

foods by fermentation and pickling. It includes lessons in preparing
equipment, tools, materials and utensils; preparing the raw materials;
performing alcoholic fermentation of fruits/vegetables; performing acetic
acid/ lactic acid fermentation/ pickling of vegetables; fermenting fish and
other marine products; and preparing production report. This module covers
materials to use such as the CBLM information sheets, self-checks, job
sheets, operation sheets and performance criteria checklists.

Nominal Duration: 25 hours

Learning Outcomes:
At the completion of this module you MUST be able to:
1. Prepare Equipment, Tools and Utensils
2. Prepare Raw Materials
3. Perform Alcoholic Fermentation of Fruits/Vegetables
4. Perform Acetic Acid/ Lactic Acid Fermentation/pickling of
Vegetables
5. Ferment Fish and Other Marine Products
6. Prepare Production Report

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 Competency Summary

Qualification : Food Processing NC II

Unit of Competency : Process Foods by Fermentation and Pickling
Module Title : Processing Foods by Fermentation and Pickling
Introduction :

This module contains information and practices in processing foods

by fermentation and pickling. It also includes lessons in preparing
equipment, tools, materials and utensils; preparing the raw materials;
performing alcoholic fermentation of fruits/vegetables; performing acetic
acid/ lactic acid fermentation/ pickling of vegetables; fermenting fish and
other marine products; and preparing production report.
Before you will prepare foods for fermentation and pickling you have
to finish this module. The different activities and practices in this module
will help you enhance your knowledge and skills in preparing these things
more particularly in processing foods by fermentation and pickling.
This module consists of fifteen learning outcomes. Each outcome
contains learning activities for both knowledge and skills, supported with
information sheets, self-check and job/ operation sheets gathered from
different sources. Before you perform the manual exercises, read the
information/ operation sheet and answer the self-check provided to confirm
to yourself and to your instructor that you are equipped with knowledge
necessary to perform the skill portion of the particular learning outcome.
Upon completion of this module you have to subject yourself to your
instructor for assessment. You will be given a certificate of competency as a
proof that you met the standard requirements (knowledge and skill) for this
module. The assessment could be in different methods as prescribed in the
competency standard.
Learning Outcomes:
At the completion of the module the trainees/students must be able
to:
1. Prepare Equipment, Tools and Utensils
2. Prepare Raw Materials
3. Perform Alcoholic Fermentation of Fruits/Vegetables
4. Perform Acetic Acid/ Lactic Acid Fermentation/pickling of

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 Vegetables
5. Ferment Fish and Other Marine Products
6. Prepare Production Report

Assessment Criteria:

1. Equipment, tools and utensils for fermentation and pickling are

selected according to requirements
7. Equipment, tools and utensils are checked and calibrated in
accordance with manufacturer’s specifications
8. Equipment/ utensils for the above food processing methods are
readied and sanitized according to manufacturer’s specifications
9. Raw materials are sorted and graded according to approved
criteria and enterprise requirements
10. Sorted and graded fresh fruits and vegetables are weighed,
washed, peeled, cut and sliced according to required sizes and
shapes
11. Fish and other marine products are cleaned, eviscerated, cut
and washed according to specifications.
12. Prepared fruit is mixed with water according to specifications
13. Mixture is allowed to boil and juice is extracted in accordance
with specifications and enterprise requirements
14. Extracted juice is cooled and mixed with other ingredients like
sugar and yeast in accordance with specifications
15. Juice is fermented for 1-2 weeks as required
16. Fermented juice is strained, filtered and heated according to
specifications
17. Alcoholic liquid is mixed with mother vinegar according to
specifications
18. Mixture is allowed to ferment for 2-4 weeks according to
standard procedures
19. Mixture is strained/filtered then clarified according to
specifications
20. Acetous liquid is heated according to specifications
21. Fish and other marine products are mixed with required salt
according to mixing requirements
22. The mixture of fresh and other marine products and salt are left
to ferment for 1-2 weeks in fermentation vats/vessels according to
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 standard procedures
23. Fish paste/fish sauce are heated according to standard
procedures
24. All production data gathered are presented in prescribed format.

Prerequisite: none

Learning Outcome Summary

Learning Outcome # 1 Prepare Equipment, Tools and Utensils

Contents:
 Food Processing Equipment, Tools and Utensils
 Cleaning And Sanitizing of Equipment and Materials

Assessment Criteria:
 Equipment, tools and utensils for fermentation and pickling are
selected according to requirements
 Equipment, tools and utensils are checked and calibrated in
accordance with manufacturer’s specifications
 Equipment/ utensils for the above food processing methods are
readied and sanitized according to manufacturer’s specifications
Conditions:
Trainees must be provided with the following:
1. Practical work area
25. Equipment:
 Refrigerator
 Trolleys
 Soaking container
 Fermentation vat
26. Tools:
 Knives
 Slicer

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  Peeler
 Measuring cups
 Measuring spoons
27. Apparatus:
 Weighing scale
 Salinometer
 Sealers (can and plastic)
 Thermometer
28. Utensils :
 Colander/strainer
 Chopping board
 Stainless steel ladle
 Wooden spoon
29. Cleaning/Sanitizing Agents
30. Training Materials
 Information Sheets
 Self-checks
 Task Sheets
 Procedural Checklist

Assessment Methods:

 Written test
 Performance test

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 Learning Experiences

Learning Outcome 1
Prepare Equipment, Tools, and Utensils

Learning Activities Special Instructions

Read Information Sheet 2.1-1 –

Illustration of Food Processing Equipment,
 Read all the Information
Tools and Utensils.
Sheets.
 Answer all Self-Checks
Answer Self-Check 2.1-1  Compare your answers on the
Answer Key
 Students should also perform
Compare answers to the Answer Key the given tasks and answer
the Procedural Checklist.

Read Task Sheet 2.1-1 – Cleaning And

Sanitizing Equipment and Materials

Perform Cleaning And Sanitizing

Equipment and Materials

Refer to Procedural Checklist 2.1-1 After doing all activities in this

LO, you are ready to proceed to
the next LO on Preparing Raw
Materials.

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