COMMUNITY – BASED SESSION PLAN

Sector : Processed Foods and Beverages

Program Title : Skills Training for IPs in Process Food by Fermentation and Pickling
Unit of Competency : Process Food by Fermentation and Pickling
Covered
Module Title : Processing Food by Fermentation and Pickling
Participants : 25 pax
Venue : Ibuan, Lanuza, Surigao del Sur
Program Duration : 40 hours (5 days)
Stakeholders : DA, DTI, LGU/BLGU, Bagsakan Center, Tourism Office

Learning Outcomes/Objectives:
● Prepare equipment, tools, materials and utensils
● Prepare raw materials
● Perform Pickling activities
● Conduct Post-production activities
Introduction

This module deals with the knowledge, skills and attitudes required to process foods by fermentation and pickling.

A. Learning Activities
LO. 1 Prepare equipment, tools, materials and utensils
Learning Content Methods Presentation Practice Feedback Resources Time
The trainer will The trainees The trainers  CBLM
provide and identify the kind will provide  Books/Refer
discuss information of equipment, immediate ences
Use and function
Lecture sheet 2. 1-1(PPT) tools and utensils feedback  Equipment,
of equipment, 1 hour
on Use and presented/shown tools,
tools, and utensils
function of by the trainer materials,
equipment, tools utensils
and utensils
Apply safety Demonstration The trainer will The trainees will The trainers 3 hours
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perform task sheet demonstrate task will evaluate

2.1-1 on how to sheet 2.1-1 on trainees
measures in
apply safety Applying safety performance
handling
measures in measures in using the
equipment, tools,
handling handling performance
and utensils
equipment, tools, equipment, tools, criteria
and utensils and utensils checklist
LO. 2. Prepare raw materials
The trainer will The trainees The trainers  CBLM
provide and identify the will provide  Books/Refere
discuss information different kinds of immediate nces
Lecture sheet 2. 2-1 (PPT) raw materials feedback  Equipment, 1 hour
on the Procedures tools, and
of preparing raw materials
Procedures of materials needed to
preparing raw The trainer will The trainees will The trainers perform the
materials perform task sheet demonstrate task will evaluate activity
2.2-1 on Preparing sheet 2.2-1 on trainees
raw materials Preparing raw performance
Demonstration 2 hours
materials using the
performance
criteria
checklist
The trainer will The trainees will The trainers
perform task sheet demonstrate task will evaluate
2.2-2 on Sorting sheet 2.1-3 on trainees
Sorting and
and grading raw Sorting and performance
grading raw Demonstration 3 hours
materials grading raw using the
materials
materials performance
criteria
checklist
Apply (OSHS) Lecture The trainer will The trainees will The trainers 1 hour
provide and explain the will provide
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discuss information
importance of
sheet 2. 2-2 (PPT)
Applying OSHS)
on Applying (OSHS)
in preparing, immediate
in preparing,
sorting, and feedback
sorting, and
grading raw
grading raw
materials
materials
LO. 3 Perform Pickling activities

The trainer will The trainees will The trainers  CBLM

provide and explain the will provide  Books/Refer
Food safety discuss information Importance of immediate ences
principles and sheet 2. 3-1(PPT) Food Safety feedback  Equipment,
Lecture 1 hour
practices for on Food safety Principles and tools, and
fermented activities principles and Practices for materials
practices for fermented needed to
fermented activities activities perform the
Lecture activity
The trainer will The trainees will The trainers
Pickling procedures
perform task sheet demonstrate task will evaluate
and techniques
2.3-1 on Pickling sheet 2.3-1 on trainees
including recording
Procedures and Pickling performance
time and Demonstration 5 hours
techniques Procedures and using the
temperature of
techniques performance
pickling
criteria
checklist
Perform Pickling Demonstration The trainer will The trainees will The trainers
and Fermentation perform task sheet demonstrate task will evaluate 8 hours
activities (Mixed 2.3-2-A on sheet 2.3-2-A on trainees
vegetables with Performing Pickling Performing performance
spices) activities (Mixed Pickling activities using the
 Sayote vegetables with (Mixed vegetables performance
 Ampalaya spices) with spices) criteria
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 Green papaya checklist

 Cucumber
 Carrots
 Ginger
 Garlic
 Onion
 Bell pepper

Perform Pickling The trainer will The trainees will The trainers
and Fermentation perform task sheet demonstrate task will evaluate
activities (Fruits) 2.3-2-B on sheet 2.3-2-B on trainees
 Mango Performing Pickling Performing performance 8 hours
 Cotton fruit Demonstration activities Perform Pickling activities using the
 Star fruit Pickling activities Perform Pickling performance
 Papaya (Fruits) activities (Fruits) criteria
 Guava checklist
 Pineapple

The trainer will The trainees will The trainers

provide and explain the will provide
Occupational discuss information Importance of immediate
Safety and Health sheet 2. 3-2 (PPT) following the feedback
Lecture 1 hour
Standards for on Occupational OSHS for pickling
curing activities Safety and Health activities
Standards for
pickling activities
LO. 4. Conduct Post-production activities
SOP in Labelling Demonstration The trainer will The trainees will The trainers  CBLM 3 hours
Processed Foods perform task sheet demonstrate task will evaluate  Books/Refe
2.4-1 on Labeling sheet 2.4-1 on trainees rences
techniques Labeling performance  Equipment,
techniques using the tools, and
performance
materials
criteria
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checklist needed to
perform the
activity
The trainer will The trainees will The trainers  CBLM
provide and explain the will provide  Books/Refe
discuss information Importance of immediate rences 1 hour
sheet 2. 4-1(PPT) Cleaning and feedback  Equipment,
Lecture
on Cleaning and storing methods
tools, and
storing methods for for equipment,
Cleaning and materials
equipment, tools tools and utensils
storing methods needed to
and utensils
for equipment, perform the
The trainer will The trainees will The trainers
tools and utensils activity
perform task sheet demonstrate task will evaluate
2.4-2 on Cleaning sheet 2.4-2 on trainees 2 hours
and storing Cleaning and performance
Demonstration
methods for storing methods using the
equipment, tools for equipment, performance
and utensils tools and utensils criteria
checklist

B. Assessment Plan:

 Written test
 Performance test

C. Teacher’s Self- Reflection of the Session.

Overall, the lesson went well. The learners were able to participate, perform, and obtain knowledge, skills and attitudes of a
Food Processing Worker. All of them demonstrated eagerness to learn.