FoodProcessingNCII - Process Food by Drying and Dehydration

TRAINERS METHODOLOGY
LEVEL 1
FOOD PROCESSING NC II
Sector: TOURISM
Qualification Tittle: FOOD PROCESSING NCII
Unit of Competency: PROCESS FOOD BY DRYING AND
DEHYDRATION
Technical Education and Skills Development Authority

SIBUGAY TECHNICAL INSTITUTE INCORPORATED
LOWER TAWAY, IPIL ZAMBOANGA SIBUGAY
TABLE OF CONTENTS
I. PLAN TRAINING SESSION
Data Gathering Checklist
Self-Assessment Checklist
Evidence/Proof of Evidence
Identifying Training Gaps
Training Needs
Session Plan
Competency-Based Learning Materials
Bibliography
Evidence Plan
Table of Specifications
Competency Assessment Tool/Written Test
Answer Key
Performance Test
List of Tools, Equipment and Materials
Questioning Tool
Observation Checklist
Inventory of Training Materials Template
Workshop Layout
PRE-ASSESSMENT INSTRUMENT
FOOD PROCESSING NCII
Name: ______________________________________________________
Permanent Job: _______________________________________________
Name of Competency: __________________________________________
Highest Educational Assessment: _________________________________
Instructions/Directions
This instrument is use to determine your level and competency in FOOD
PROCESSING NCII. Answer the questions as honest as possible in order for us to
determine your present competencies that will serve as our basis in identifying your
training needs.
Based on the training scale show below, please rate your present
competency level in the following areas by checking the appropriate column.
1- Not Yet Competent
2- Somewhat Competent
3- Competent
4- Highly Competent
5- Very Competent
COMPETENCY STANDARD 1 2 3 4 5
Food Drying and Dehydration using

Food Processing
 Clean root pass is extracted with

100% accuracy
PLAN TRAINING SESSION

FOOD PROCESSING NC II
Data Gathering Instrument for Trainee Characteristics

Name: _______________________________________
Please answer the following instrument according to the characteristics described
below. Encircle the letter of your choice that best describes you as a learner. Blanks
spaces are provided for some data that need your response.
Characteristics of Learners
Language, literacy and Average grade in: Average grade in:
numeracy (LL&N) English Math
A. 95 & above A. 95 & above
B. 90 to 94 B. 90 to 94
C. 85 to 89 C. 85 to 89
D. 80 to 84 D. 80 to 84
75 to 79 75 to 79
Cultural and language background Ethnicity/Culture
A. Ifugao
B. Igorot
C. Ibanag
D. Gaddang
E. Muslim
F. Ibaloy
Others (please specify) BISAYA
Education and General Knowledge Highest Educational Attainment
A. High School Level
B. High School Graduate
C. College Level
D. College Graduate
E. With units in Master’s degree
F. Masteral Graduate
G. With units in Doctoral Level
Doctoral Graduate
Sex A. Male
B. Female
Age Your Age: 22
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
PROCESSING Developed by: STII Page 1
NCII Reymark C. Bueno
Revision # 01
Characteristics of learners
Physical ability 1. Disabilities (if any) _________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify) ______________
Previous learning experience with the topic FOOD PROCESSING Certificates
A. Food Processing certified
B. Food Processing graduate
C. Food Processing trainer
D. Food Processing lead trainer
Number of years as a competency trainer N/A
Previous learning experience List down trainings related to Food Processing.
NONE
Training level completed National Certificates acquired and NC level. N/A
Special courses Other courses related to Food Processing
A. Units in education
B. Master’s degree units in education
Others (please specify) ___________
Learning styles A. Visual - The visual learner takes mental pictures
of information given, so in order for this kind of
learner to retain information, oral or written,
presentations of new information must contain
diagrams and drawings, preferably in color. The
visual learner can’t concentrate with a lot of activity
around him and will focus better and learn faster in
a quite study environment.
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
Characteristics of learners
B. Kinesthetic – described as the students in the
classroom, who have problems sitting still and who
often bounce their legs while tapping their fingers
on the desks. They are often referred to as
hyperactive students with concentration issues.
C. Auditory – a learner who has the ability to

remember speeches and lectures in detail but has a
hard time with written text. Having to read long
texts is pointless and will not be retained by the
auditory learner unless it is read aloud.
E. Reflector – Learns most from activities where

they can watch, listen and then review what has
happened.
F. Theorist – Learn most when ideas are linked to

existing theories and concepts.
G. Pragmatist – Learns most from learning

activities that are directly relevant to their
situations.
Other needs A. Financially challenge
B. Working student
C. Solo parent
D. Others (please specify) _____________
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-check instrument will give the trainer necessary data or
information which is essential in planning training session. Please check the
appropriate box of your answer to the questions below.
CAN I? Yes No
1. PROCESS FOOD BY SALTING, CURING AND SMOKING
1.1 Prepare equipment tools, materials and utensils for salting, curing
and smoking
1.2 Prepare the raw materials for salting, curing and smoking
1.3 Cure raw materials
1.4 Process cured materials.
1.5 Pack process food materials
1.6 Perform post production activities for salting, curing and
smoking
2. PROCESS FOODS BY FERMENTATION AND PICKLIN
2.1 Prepare equipment, tools, materials and utensils fermentation and
pickling
2.2 Prepare the raw materials for fermentation and pickling
2.3 Perform pickling activities
2.4 Conduct post-production activities for fermentation and pickling
3. PROCESS FOOD BY SUGAR CONCENTRATION
3.1 Prepare equipment, tools, materials and utensils for sugar
concentration
3.2 Prepare the raw materials for sugar concentration
3.3 Cook sugar concentrates
3.4 Pack sugar concentrated products
3.5 Performed post production activities for sugar concentration
4. PROCESS FOOD BY DRYING AND DEHYDRATION
4.1 Prepare equipment, tools, materials and utensils.
4.2 Prepare the raw materials for drying and dehydration
4.3 Dry pre-treated raw materials
4.4 Cool and sweet dried products
4.5 Pack dried products
4.6 Performed post production activities for drying and dehydration
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
5. PROCESS FOOD BY THERMAL APPLICATION

5.1 Prepare equipment, tools, materials and utensils for thermal
application
5.2 Prepare the raw materials for thermal application.
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 washed pack products
5.8 Conduct post production activities
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current Competencies Proof/Evidence Means of validating
1.1 Prepare equipment tools,
materials and utensils for
salting, curing and smoking
1.2 Prepare the raw materials
for salting, curing and smoking
1.3 Cure raw materials
1.4 Process cured materials
1.5 Pack process food materials

1.6 Perform post production
activities for salting, curing and
smoking
2. PROCESS FOODS BY FERMENTATION AND PICKLING
2.1 Prepare equipment, tools,

fermentation and pickling
for fermentation and pickling
2.3 Perform pickling activities
2.4 Conduct post-production
activities for fermentation and
pickling
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01

materials and utensils for sugar
concentration
3.2 Prepare the raw materials for
sugar concentration
3.3 Cook sugar concentrates
3.4 Pack sugar concentrated

products
3.5 Performed post production
activities for sugar concentration
4. PROCESS FOOD BY DRYING AND DEHYDRATIO

materials and utensils
for drying and dehydration
4.3 Dry pre-treated raw
materials
4.4 Cool and sweet dried
products
4.6 Performed post production
activities for drying and
dehydration
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01

thermal application
for thermal application
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 washed pack

products
5.8 Conduct post production
activities
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
Identifying Training Gaps

From the accomplished Self-Assessment Check and the evidence of
current competencies the trainer will be able to identify what the training needs of the
perspective trainee are.
Summary of Current Competencies versus Required Competencies
Required Units of Current Competencies Training
Competencies/Learning Gaps/Requirements
Outcomes based on CBC
1.1 Prepare equipment Prepare equipment tools,
tools, materials and utensil materials and utensil for
for salting, curing and salting, curing and smoking
smoking
1.2 Prepare the raw Prepare the raw materials
materials for salting, curing for salting, curing and
and smoking smoking
1.3 Cure raw materials. Cure raw materials .
1.4 Process cured materials. Process cured materials.
1.5 Pack process food Pack process food materials
materials
1.6 Perform post production Perform post production
activities for salting, curing activities for salting, curing
and smoking and smoking
2. PROCESS FOODS BY FERMENTATION AND PICKLING
2.1 Prepare equipment, Prepare equipment, tools,
tools, materials and utensils materials and utensils for
for fermentation and fermentation and pickling.
pickling.
2.2 Prepare the raw Prepare the raw materials .
materials for fermentation for fermentation and pickling
and pickling.
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
2.3 Perform pickling Perform pickling activities

activities
2.4 Conduct post- Conduct post-production
production activities for activities for fermentation and
fermentation and pickling pickling
for sugar concentration sugar concentration
3.2 Prepare the raw Prepare the raw materials for
materials for sugar sugar concentration
concentration
3.3 Cook sugar concentrates Cook sugar concentrates
3.4 Pack sugar concentrated Pack sugar concentrated

products products
3.5 Performed post Performed post production
production activities for activities for sugar
sugar concentration concentration
4.1 Prepare equipment, Prepare equipment,

tools, materials and utensils tools, materials and
utensils
4.2 Prepare the raw Prepare the raw
materials for drying and materials for drying and
dehydration dehydration
4.3 Dry pre-treated raw Dry pre-treated raw
materials materials
4.4 Cool and sweet dried Cool and sweet dried
products products
4.5 Pack dried products Pack dried products
4.6 Performed post Performed post

production activities for production activities for
drying and dehydration drying and dehydration
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01

for thermal application thermal application
5.2 Prepare the raw Prepare the raw materials for
materials for thermal thermal application
application
5.3 Pasteurize the product Pasteurize the product
5.4 Pack food products Pack food products
5.5 Exhaust and seal food Exhaust and seal food

products products
5.6 Apply thermal Apply thermal processing
processing
5.7 Cool and washed pack Cool and washed pack
products products
5.8 Conduct post Conduct post production
production activities activities
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
Form No. 4.4: Training Needs
Training Needs Module Title/Module of instructions

(Learning Outcomes)
4.1 Prepare equipment, tools, materials
and utensils
4.2 Prepare the raw materials for drying
and dehydration
4.3 Dry pre-treated raw materials Processing Food by Drying and
4.4 Cool and sweet dried products Dehydration

4.6 Performed post production activities
for drying and dehydration
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
SESSION PLAN
SECTOR: TOURISM
QUALIFICATION TITLE: FOOD PROCESSING NCII
UNIT OF COMPETENCY: PROCESS FOOD BY DRYING AND DEHYDRATION
MODULE TITLE: DRYING AND DEHYDRATING USING FOOD PROCESSINGs
LEARNING OUTCOME:
LO1: Prepare equipment, tools, materials and utensils.
LO2: Prepare the raw materials
LO3: Dry-treated raw materials
LO4: Cool and sweet dried products
LO5: Pack dried products
LO6: Perform post production activities
A. INTRODUCTION: This unit deals with the knowledge, skills and attitudes required to process food
drying, dehydrator, and solar drying. It includes drying and dehydration of fruits, vegetables, herbs and s
crops, fish and meat.
B. LEARNING ACTIVITIES
Learning Content Methods Presentation Practice Feedback Resourc
LO1: Prepare equipment, tools, materials and utensils.
1.1 Parts and functions Read information sheet Answer Self- Checking CBLM
of equipment, quality 1.1-1 on Parts and Check 1.1-1 answers with Informatio
control Self-paced/ functions of equipment, answer key sheet
tools/instruments or Modular quality control 1.1-2
utensils. tools/instruments or
utensils.
1.2 Inspection and Perform task sheet 1.2-2 Evaluate task Checked -Working
checking procedures of on Inspection and sheet using finish output Area
various equipment, Demonstration checking procedures of performance to the - Task She
tools and utensils. various equipment, instructor for - CBLM
tools and utensils. critique
LO2: Prepare the raw materials
2.1 Methods of Read information sheet Answer Self- Checking CBLM
inspecting/sampling Self-paced/ 2.1-1 on Methods of Check 2.1-1 answers with Informatio
deliveries. Modular inspecting/sampling answer key sheet
deliveries. 2.1-
2.2 Different raw Perform task sheet 2.2-2 Evaluate task Checked -Working
materials used in drying Demonstration on Different raw sheet using finish output Area
and dehydration. materials used in drying performance to the - Task She
and dehydration. instructor for - CBLM
critique
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
2.3 Sorting and grading Perform task sheet 2.3- Evaluate task Checked finish -Working
methods for raw Demonstration 3 on Sorting and sheet using output to the Area 3 hours
materials. grading methods for performance instructor for - Task Sheet
raw materials. critique - CBLM
LO3: Dry pre-treated raw materials
3.1 Washing and Perform task sheet Evaluate task Checked -Working
draining procedures Demonstration 3.1-1 on Washing and sheet using finish output Area
and techniques. draining procedures performance to the - Task Sheet 3 hours
and techniques. instructor for - CBLM
critique
3.2 Additives and Read information sheet Answer Self- Checking CBLM
answers with
preservatives used in Self-paced/ 3.2-2 on Check 3.2-2 Information 1 hour
answer key 2.2-2
drying foods. Modular sheet
3.3 Drying and Read information Answer Self- Checking CBLM
dehydration procedures sheet 3.3-3 on Drying Check 3.3-3 answers with Information
and techniques. Self-paced/ and dehydration answer key sheet 1 hour
Modular procedures and 3.3-3
techniques.
LO4: Cool and sweet dried products
4.1 Cooling sweating Perform task sheet 4.1- Evaluate task Checked finish -Working
procedures and 1 on Cooling sweating sheet using output to the Area
techniques. Demonstration procedures and performance instructor for - Task Sheet 3 hours
techniques. critique - CBLM
4.2 Methods of Perform task sheet 4.2- Evaluate task Checked finish -Working
checking dried Demonstration 2 on Methods of sheet using output to the Area
products. checking dried performance instructor for - Task Sheet 3 hours
products. critique - CBLM
LO5: Pack dried products

5.1 Different Read information sheet Answer Self- Checking CBLM
packaging materials for Self-paced/Modular 5.1-1 on Different Check 5.1-1 answers with Information
dried products. packaging materials for answer key sheet 1 hour
dried products. 4.1-1
5.2 Different Read information sheet Answer Self- Checking CBLM
packaging tools and Self-paced/Modular 5.2-2 on Different Check 5.2-2 answers with Information
utensils. packaging tools and answer key sheet 1 hour
utensils. 5.2-3
LO6: Perform Post-Production activities
6.1 Storing procedures Perform task sheet Evaluate task Checked -Working
and techniques for 6.1-1 on Storing sheet using finish output Area
packed products. Demonstration procedures and performance to the - Task Sheet 3 hours
techniques for packed instructor for - CBLM
products. critique
6.2 Different storage Read information Answer Self- Checking CBLM
conditions Self-paced/ sheet 6.2-2 on Check 6.2-2 answers with Information
Modular Different storage answer key sheet 1 hour
conditions 6.2-2
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01
6.3 Operation of Perform task sheet Evaluate task Checked -Working

storage conditions and 6.3-3 on Operation of sheet using finish output Area
equipment. Demonstration storage conditions and performance to the - Task Sheet 3 hours
equipment. instructor for - CBLM
critique.
C. ASSESSMENT PLAN
a. Formative:
 Written Test
 Performance Test
 Questioning
b. Summative:
 Demonstration and Questioning
 Written Test
D. TRAINER’S SELF REFLECTION OF SESSION
Prepared by: Checked by:
Reymark C. Bueno Nancy Chiong - Magbanua
BTVTED TRAINER DEAN
Date Developed:
Document No.
Date Revised:
Issued by:
FOOD
Revision # 01

FoodProcessingNCII - Process Food by Drying and Dehydration

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TRAINERS METHODOLOGY

Technical Education and Skills Development Authority

Data Gathering Checklist

Identifying Training Gaps

Competency-Based Learning Materials

Competency Assessment Tool/Written Test

List of Tools, Equipment and Materials

Inventory of Training Materials Template

Food Drying and Dehydration using

 Clean root pass is extracted with

PLAN TRAINING SESSION

Data Gathering Instrument for Trainee Characteristics

Age Your Age: 22

C. Auditory – a learner who has the ability to

E. Reflector – Learns most from activities where

F. Theorist – Learn most when ideas are linked to

G. Pragmatist – Learns most from learning

5. PROCESS FOOD BY THERMAL APPLICATION

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 washed pack products

5.8 Conduct post production activities

Form 1.2: Evidence of Current Competencies acquired related to

1.4 Process cured materials

1.5 Pack process food materials

2.1 Prepare equipment, tools,

3. PROCESS FOOD BY SUGAR CONCENTRATION

3.1 Prepare equipment, tools,

3.4 Pack sugar concentrated

4.1 Prepare equipment, tools,

5. PROCESS FOOD BY THERMAL APPLICATION

5.4 Pack food products

5.5 Exhaust and seal food

5.7 Cool and washed pack

Identifying Training Gaps

2.3 Perform pickling Perform pickling activities

3.4 Pack sugar concentrated Pack sugar concentrated

4.1 Prepare equipment, Prepare equipment,

4.6 Performed post Performed post

5. PROCESS FOOD BY THERMAL APPLICATION

5.4 Pack food products Pack food products

5.5 Exhaust and seal food Exhaust and seal food

Form No. 4.4: Training Needs

Training Needs Module Title/Module of instructions

4.5 Pack dried products

LO5: Pack dried products

6.3 Operation of Perform task sheet Evaluate task Checked -Working

Prepared by: Checked by:

Reymark C. Bueno Nancy Chiong - Magbanua

BTVTED TRAINER DEAN

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