Competency Based Curriculum (Food Pro) Revised Mafe

O TESDA-OP-CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED-CURRICULUM
A. Course Design
Course Tittle: Food Processing
Nominal Duration: 552 hour
Qualification Level: NC II
Course Description: This course is designed to provide the student/learner with

knowledge, desired attitudes and skills required to perform the following
competencies in accordance with industry standards: Process Food 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.
Trainee Entry Requirements:
Trainees or students wishing to enrol in this course should possess the

following requirements:
 Able to Communicate, both orally and in writing
 Able to perform simple computation
 Can perform basic computer operation
Course Structure
Basic Competencies
No. of Hours: (18 hours)
Unit of Module Title Learning Outcomes Nominal
Competency Duration
Participate in 1. Participating in 1.1 Obtain and convey 4 hours
workplace workplace workplace information
communication communicatio 1.2 Complete relevant work
n related to documents
1.3 Participate in workplace
meeting and discussion
Work in a team 2. Working in a 2.1 Describe and identify team 4 hours
environment team role and responsibility in a team
environment 2.2 Describe work as a team
member
Practice career 3. Practicing 3.1 Integrate personal 6 hours
professionalism career objectives with organizational
professionalis goals
m 3.2 Set and meet work priorities
3.3 Maintain professional
growth and development
Practice 4. Practicing 4.1 Identify hazard and risk 4 hours
occupational health occupational 4.2 Evaluate hazard and risk
and safety health and 4.3 Control hazard and risk
safety 4.4 Maintain occupational
health and safety awareness
Common Competency
No. of Hours: 14 hours
Unit of Module Title Learning Outcomes Nominal
Competency Duration
Apply food safety 1. Applying food 1.1 Wear personal protective 2 hours
and sanitation safety and equipment
sanitation 1.2 Observe personal hygiene
and good grooming
1.3 Implement food safety
practices
1.4 Render safety measures
and first aid procedures
Use standard 2. Using standard 2.1 Identify standard 3 hours
measuring measuring measuring devices and
devices/instrument devices/instrum instrument
ent 2.2 Review the procedures in
using standard measuring
devices and instrument
2.3 Follow procedures in using
measuring devices and
instrument
Use food processing 3. Using food 3.1 Perform pre-operation 3 hours
tools, equipment processing activities
and utensils tools, equipment 3.2 Operate, monitor and
and utensils maintain food processing
equipment
3.3 Perform post-operation
activities
Perform 4. Performing 4.1 Gather and tabulate the 2 hours
mathematical mathematical record data
computation computation 4.2 Review the various
formulation
4.3 Calculate production input
and output
4.4 Compute production cost
Core Competency
520 hours
Unit of Module Title Learning Outcome Nominal
Competency Duration
Process food by 1. Processing 1.1 Prepare equipment, tools 100
salting, curing and food by salting, and utensils hours
smoking curing and 1.2 Prepare raw materials
smoking 1.3 Process cured materials
1.4 Pack processed cured
materials
1.5 Perform post-production
activities
Process food by 2. Processing food 2.1 Prepare equipment, tools 120
fermentation and by fermentation and utensils hours
pickling and pickling 2.2 Prepare raw materials
2.3 Perform pickling activities
2.4 Conduct post-production
activities
sugar concentration by sugar and utensils hours
concentration 3.2 Prepare raw materials
3.3 Cook sugar concentrates
activities
3.5 Pack sugar concentrated
products
Process food by 4. Processing food 4.1 Prepare equipment, tools 80 hours
drying and by drying and and utensils
dehydration dehydration 4.2 Prepare raw materials
4.3 Dry pre-treated raw
materials
4.4 Cool and sweat dried
products
4.5 Pack dried product
4.6 Perform post-production
activities
thermal application by thermal and utensils hours
application 5.2 Prepare raw materials
5.3 Pasteurize the product
5.4 Pack food products
5.5 Exhaust and seal food
products
5.6 Apply thermal application
5.7 Cool and wash packed
products
activities
ASSESSMENT METHODS:
FACE-TO-FACE
 Written Test
 Demonstration with oral questioning
 Oral interview
 Direct Observation
 Assessment of Output Product
ONLINE
Computer Based Assessment
Interview via Video Conference with Oral Questioning
Written Exam in Goggle Forms
Submission of Work Sample via Online
COURSE DELIVERY:
Face – to- Face ( Observing the COVID-19 Health and safety Protocols)
 Demonstration
 Discussion
 Lecture
 Interview
 Multimedia
 Modular- Independent Reading
Distance Learning :
 Tutorial videos in disc or flash drive
 Slide presentation materials or eCBLM
 Printed self-paced materials or CBLM
Online learning
 Computer Based Training ( e Learning) via Goggle Classroom as

LMS
 Online Lecture via Goggle Meet
 Online Chat Learner Support via Facebook Messenger
 Online Discussion Forum via Goggle Classroom
 Online Tutorial Videos using YouTube in Goggle Classroom
Resources:
List of recommended tools, equipment and materials for the training of
25 trainees for Food Processing NCII
TOOLS EQUIPMENT MATERIALS
QTY Description QTY Description QTY Description
15 pcs  Paring knives 1 unit  Smoke house Food Supplies
10 pcs  Peelers 1 unit  Refractometer 5 doz  Fresh
eggs
25 pcs  Knife (stainless 2 units  Refractomete 40 kgs  Fresh
steel) r (0-70o brix) meat
10 pcs.  Chef’s knives 1 unit  Brix 10 pcs.  Dressed
refractometers poultry
(0-20o 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 cups 1 unit  Probe 1 set  Curing
(solid) thermometer ingredient
s for ham
(good for
10 kgs.)
5 sets  Measuring cups 1 set  Salinometer 1 set  Curing
(liquid) with cylinder ingredient
s for
tocino/
longanisa
(good for
10 kgs.)
10 pcs.  Heavy duty 5 units  Vernier 2 sacks  Refined
plastic caliper sugar
chopping board
(HDPE)
chopping
boards
10 pcs.  Hard plastic 1 unit  Freezer 3 gals  Vinegar
chopping Upright
boards
15 pcs.  Mixing bowls, 1 unit  Refrigerator 2 gals  All spice
stainless steel pickling
solution
10 pcs.  Mixing 1 unit  Freezer 1 kg  Citric acid
Containers/Vat
s
5 pcs.  Soaking 1 unit  Chiller 1 kg  Sodium
container benzoate
50 pcs.  Containers for 5 units  Stoves 2 gals  Pineapple
salt, juice
condiments, (unsweete
spices ned)
15 pcs.  Colanders 1 unit  Oven 30 kgs  Fruit
(stainless steel)
5 pcs  Washing vat 30 kgs  Fresh
Vegetable
s
2 pcs.  Big frying vat 1 unit  Pressure 10 kgs  Dried
Additional Tools and supplies for COVID-19 Health and safety protocols
2 unit Portable hand washing area 1 built in Thermal Scanner and Hnad
sprayer
1 unit Contactless Thermal Scanner 10 unit transparent booth
2 pcs Hand sprayer ( for alcohol) 1 pc logbook for contact tracing
2 pcs foot bath 10 pcs hand soap
10 btls disinfectants
Facilities
SIZE IN AREA IN SQ. TOTAL AREA

SPACE REQUIREMENT
METERS METERS IN SQ. METERS
A. Building (permanent)
Laboratory area 6 x10 60 60
Tool room & S/M storage 4x5 20 20
area
Learning resource area 5x6 30 30
Wash area/comfort room 2.5 x 4 10 10
(male & female)
Changing area 15
Lecture area/room 60
Sub total 195
Facilities/Equipment/Circul
ation (30% of teaching
58.5
accommodation)
Total workshop area 253.5
Qualification of
Instructors/Trainers: 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
Physically ad mentally fit
Proficient in Computer
B. Modules of Instruction
Basic Competencies
Unit of Competency: Participate in workplace communication
Module Title: Participating in workplace communication
Module Descriptor: This unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace
requirements. This includes obtaining and conveying workplace
information, completing relevant work related documents and
participating in workplace meetings and discussions.
Nominal Duration: 4 hours
Summary of Learning Outcomes:

LO 1. Obtain and convey workplace information
LO 2. Complete relevant work related documents
Assessment Contents Conditions Methodologies Assessment
Criteria methods
1. Specific and  Effective
relevant communication Distance ONLINE:
information is  Different Learning Learning :
accessed from modes of Management -Computer
appropriate communication System- • Printed CBLM Based
sources Google •Tutorial videos assessment
 Written
2. Effective Classroom in disc or flash
communication drive in
questioning ,  Organizational -Interview
active listening policies CBLM in • Slide
with Oral
and speaking  Communicatio Participating Presentation Questioning
skills are used n procedures in Workplace Materials or via Video
to gather and and systems Communicat eCBLM Conference
convey  Technology ion
information relevant to the Written Exam
3. Appropriate Tutorial ONLINE: in Google
enterprise and -Computer
medium is the individual’s Videos in Forms
used to disc or flash based
work Training
transfer responsibilities drive Submission
information ( e learning) of Work
 Follow simple via Google
and ideas sample via
spoken Classroom as
4. Appropriate Slide online
language LMS
non- verbal Presentation
 Perform routine
communicatio materials or
workplace -Online
n is used eCBLM
duties following Lecture via
5. Appropriate
simple written Google Meet
lines of
notices
communicatio
n with  Participate in -Online Chat
supervisors workplace Learner
and meetings and support via
colleagues are discussions Facebook
identified and  Complete work Messenger
followed related
6. Defined documents -Online
workplace  Ability to relate Discussion
procedures for to people of Forum via
the location social range in Google
and storage of the workplace Classroom
information are  Gather and
used provide -Online Video
7. Personal information in Tutorials
interaction is response to using
carried out workplace YouTube in
clearly and requirements Google
concisely Classroom
LO 2. Complete relevant work related documents
Criteria methods
1. Range of •Communicati
forms relating on Distance ONLINE:
to conditions of procedures Learning Learning :
employment and systems Management -Computer
are completed • System- • Printed CBLM Based
accurately and Google •Tutorial videos assessment
legibly Meeting Classroom in disc or flash
protocols drive in
-Interview with
2. Workplace • Nature CBLM in Oral
• Slide
data is recorded of workplace Participating Presentation Questioning
on standard meetings in Workplace Materials or via Video
workplace forms • Communicati eCBLM Conference
and documents on
Barriers of Written Exam
3. Basic communicatio Tutorial ONLINE: in Google
mathematical n Videos in -Computer Forms
processes are • disc or flash based Training
used for routine drive ( e learning) via Submission of
calculations Workplace Google Work sample
interactions Classroom as via online
4. Errors in Non-verbal Slide LMS
recording communicatio Presentation
information on n materials or -Online Lecture
forms/ eCBLM via Google Meet
documents are
identified and -Online Chat
properly acted Learner support
upon via Facebook
Messenger
5. Reporting
requirements to -Online
supervisor are Discussion
completed Forum via
according to Google
organizational Classroom
guidelines
-Online Video
Tutorials using
YouTube in
Google
Classroom
LO 3. Participate in workplace meetings and discussions
Criteria methods
1. Team  Technology
meetings are relevant to the Distance ONLINE:
attended on enterprise and Learning Learning :
time. the individual’s Management -Computer
work System- • Printed CBLM Based
2. Own •Tutorial videos
responsibilities Google assessment
opinions are Classroom in disc or flash
 Types of drive in
clearly workplace -Interview with
expressed and documents CBLM in • Slide
Oral
those of others and forms Participating Presentation Questioning
are listened to in Workplace Materials or via Video
without  Basic Communicatio Conference
eCBLM
interruption. mathematical n
concepts Written Exam
3. Meeting  Kinds of Tutorial ONLINE: in Google
inputs are workplace Videos in disc -Computer Forms
consistent with report or flash drive based Training
the meeting ( e learning) Submission of
purpose and via Google Work sample
established Slide Classroom as via online
protocols Presentation LMS
materials or
4. Workplace eCBLM -Online
interactions Lecture via
are conducted Google Meet
in a courteous
manner -Online Chat
Learner
5.Questions support via
about simple Facebook
routine Messenger
workplace
procedures -Online
and maters Discussion
concerning Forum via
working Google
conditions of Classroom
employment
are asked and -Online Video
responded Tutorials using
YouTube in
6. Meetings Google
outcomes are Classroom
interpreted
and
implemented
Unit of Competency: Work in a team environment
Module Title: Working in a team environment
Module Descriptor : This unit covers the skills, knowledge and attitudes required
to identify role and responsibility as a member of a team. This
includes describing team role and scope, Identifying own role and
responsibility within team and working as a team member.
LO 1. Describe team role and scope
LO 2. Identify own role and responsibility
LO 3. Work as a team member
LO 1. Describe team roles and scope
Criteria methods
1. The role and  Definition of
objective of Team Distance ONLINE:
the team is  Difference Learning Learning :
identified between team Management -Computer
from System- • Printed CBLM Based
and group •Tutorial videos
available Google assessment
sources of  Different sources Classroom in disc or flash
information of information drive in
-Interview
 Obje CBLM in with Oral
• Slide
2. Team ctives and goals WORKING IN Questioning
Presentation
parameters, of team A TEAM Materials or via Video
reporting ENVIRONME eCBLM Conference
relationships NT
and Written Exam
responsibiliti Tutorial ONLINE: in Google
es are Videos in -Computer Forms
identified disc or flash based
from team drive Training Submission
discussions ( e learning) of Work
and via Google sample via
appropriate Slide Classroom as online
external Presentation LMS
sources materials or
eCBLM -Online
Lecture via
Google Meet
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
LO 2. Identifying own role and responsibility within team
Criteria methods
1. Individual role  Definition of
and Team Distance ONLINE:
responsibilities  Difference Learning
within the between team Management Learning : -Computer
team and group System- Based
environment Google • Printed CBLM assessment
are identified  Different Classroom •Tutorial
2. Roles and sources of videos in disc -Interview
responsibility information CBLM in or flash drive
with Oral
in
of other team  Obje WORKING IN Questioning
members are ctives and A TEAM via Video
• Slide
identified goals of team ENVIRONMEN Presentation Conference
and T Materials or
recognized eCBLM Written
3. Reporting Tutorial Exam in
relationships Videos in disc Google
within team or flash drive ONLINE: Forms
and external -Computer
to team are based Submission
identified Slide Training of Work
Presentation ( e learning) sample via
materials or via Google online
eCBLM Classroom as
LMS
-Online
Lecture via
Google Meet
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
LO 3. Work as a team member
Assessment Contents Conditions Methodolog Assessment
Criteria ies methods
1. Effective and  Team goals
appropriate and Distance ONLINE:
forms of objectives Learning Learning :
communicatio  Fundamental Management -Computer
ns used and System- • Printed CBLM Based
rights at work •Tutorial videos
interactions including Google assessment
undertaken Classroom in disc or flash
gender drive in
with team sensitivity -Interview with
members who CBLM in • Slide
Oral
contribute to  Understandin WORKING IN Questioning
g individual Presentation
known team A TEAM Materials or via Video
activities and competencie ENVIRONMEN Conference
eCBLM
objectives s relative to T
2. Effective and teamwork Written Exam
appropriate  Types of Tutorial ONLINE: in Google
contributions individuals Videos in disc -Computer Forms
made to  Role of or flash drive based
complement leaders Training Submission of
team activities ( e learning) Work sample
and objectives, Slide via Google via online
based on Presentation Classroom as
individual skills materials or LMS
and eCBLM
competencies -Online
and workplace Lecture via
context Google Meet
3. Observed
protocols in -Online Chat
reporting using Learner
standard support via
operating Facebook
procedures Messenger
4. Contribute to
the -Online
development Discussion
of team work Forum via
plans based Google
on an Classroom
understanding
of team’s role -Online Video
and objectives Tutorials
and individual using
competencies YouTube in
of the Google
members. Classroom
Unit of Competency: Practice career professionalism
ModulesTitle: Practicing career professionalism
Module Descriptor : This unit covers the outcomes required in promoting career
growth and advancement.
LO 1. Integrate personal objectives with organizational goals
LO 2. Set and meet work priorities
LO 3. Maintain professional growth and development
LO 1. Integrate personal objectives with organizational goals
Criteria methods
1. Personal  Work values
growth and and ethics Distance ONLINE:
work plans (Code of Learning Learning :
are pursued Conduct, Management -Computer
towards Code of System- • Printed CBLM Based
improving Google •Tutorial videos assessment
Ethics, etc.)
the Classroom in disc or flash
 Understandin drive in
qualification g personal -Interview with
s set for the CBLM in Oral
objectives PRACTICING
• Slide
profession Presentation Questioning
2. Intra and  Understandin CAREER via Video
g Materials or
interpersonal PROFESSIONA Conference
eCBLM
relationships organization -LISM
are al goals Written Exam
maintained  Difference ONLINE: in Google
in the course between Tutorial -Computer Forms
of managing intra and Videos in disc based
oneself interpersonal or flash drive Training Submission of
based on relationship ( e learning) Work sample
performance  Performance via Google via online
evaluation Slide Classroom as
evaluation
3. Commitment Presentation LMS
to the materials or
organization eCBLM -Online
and its goal Lecture via
is Google Meet
demonstrate
d in the -Online Chat
performance Learner
of duties support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
LO 2. Set and meet work priorities
Criteria methods
1. Competing  Company
demands are policies Distance ONLINE:
prioritized to  Company Learning Learning :
achieve operations, Management -Computer
personal, team System- • Printed CBLM Based
procedures •Tutorial videos
and and Google assessment
organizational Classroom in disc or flash
standards drive in
goals and -Interview with
objectives.  Time CBLM in Oral
management • Slide
2. Resources PRACTICING Questioning
Presentation
are utilized  Time CAREER
Materials or via Video
efficiently Management PROFESSIONA Conference
eCBLM
-LISM
and  Basic
effectively to strategic Written Exam
manage planning ONLINE: in Google
work Tutorial -Computer Forms
concepts
priorities and Videos in disc based
 Resource or flash drive
commitment Training Submission of
utilization
s ( e learning) Work sample
and
3. Practices via Google via online
management Slide
along Classroom as
economic Presentation LMS
use and materials or
maintenance eCBLM -Online
of equipment Lecture via
and facilities Google Meet
are followed
as per -Online Chat
established Learner
procedures support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
LO 3. Maintain professional growth and development
Assessment Contents Conditions Methodologie Assessment
Criteria s methods
1. Trainings  Career
and career development Distance ONLINE:
opportunities opportunities Learning
are identified  Company Management Learning : -Computer
and availed recognition System- Based
of based on Google • Printed assessment
and CBLM
job incentives Classroom
requirements •Tutorial -Interview with
2. Recognitions  Information CBLM in videos in disc
Oral
on relevant PRACTICING or flash drive
are in
Questioning
sought/recei licenses and CAREER via Video
ved and or PROFESSIONA- Conference
certifications LISM • Slide
demonstrate Presentation
d as proof of Materials or Written Exam
career eCBLM in Google
advancemen Tutorial Videos Forms
t in disc or flash
3. Licenses drive ONLINE: Submission of
and/or -Computer Work sample
certifications based via online
relevant to Slide Training
job and Presentation ( e learning)
career are materials or via Google
obtained and eCBLM Classroom as
renewed LMS
-Online
Lecture via
Google Meet
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
Unit of Competency: Practice occupational health and safety procedures

Module Title: Practicing occupational health and safety procedures
Module Descriptor: This unit covers the outcomes required in promoting career
growth and advancement.
LO1. Identify hazards and risks.
LO2. Evaluate hazards and risks.
LO3. Control hazards and risks.
LO4. Maintain OHS awareness.
LO1. Identify hazards and risks.
Criteria methods
1.Safety  OHS
regulations and procedures Distance ONLINE:
workplace safety , practices Learning Learning :
and hazard and Management -Computer
control practices regulations System- • Printed CBLM Based
and procedures Google •Tutorial videos assessment
 Hazards/ris in disc or flash
are clarified and ks Classroom
drive in
explained based identificatio -Interview with
on organization n and CBLM in • Slide
Oral
procedures control PRACTICING Presentation Questioning
OCCUPATION Materials or via Video
2.Hazards/risks  OHS AL HEALTH Conference
eCBLM
in the workplace indicators AND SAFETY
and their  Organizatio PROCEDURES Written Exam
corresponding nal ONLINE: in Google
indicators are contingenc Tutorial Videos -Computer Forms
identified to y practices in disc or flash based Training
minimize or drive ( e learning) Submission of
eliminate risk to via Google Work sample
co-workers, Classroom as via online
workplace and Slide LMS
environment in Presentation
accordance with materials or -Online
organization eCBLM Lecture via
procedures Google Meet
3. Contingency
measures during -Online Chat
workplace Learner
accidents, fire support via
and other Facebook
emergencies are Messenger
recognized and
established in -Online
accordance with Discussion
organization Forum via
procedure Google
Classroom
-Online Video
Tutorials using
YouTube in
Google
Classroom
LO2. Evaluate hazards and risks.
Criteria methods
1. Terms of  Threshold
maximum Limit Value – Distance ONLINE:
tolerable TLV Learning Learning :
limits which  Effects of Management -Computer
when System- • Printed CBLM Based
safety •Tutorial videos
exceeded will hazards Google assessment
result in harm Classroom in disc or flash
drive in
or damage -Interview with
are identified CBLM in • Slide
Oral
based on PRACTICING Presentation Questioning
threshold limit OCCUPATIO Materials or via Video
values (TLV). NAL HEALTH eCBLM Conference
2. Effects of the AND SAFETY
hazards are PROCEDURE Written Exam
determined S ONLINE: in Google
3. OHS issues -Computer Forms
and/or Tutorial based Training
concerns and Videos in ( e learning) Submission of
identified disc or flash via Google Work sample
safety hazards drive Classroom as via online
are reported to LMS
designated
personnel in Slide -Online
accordance Presentation Lecture via
with workplace materials or Google Meet
requirements eCBLM
and relevant -Online Chat
workplace Learner
OHS support via
legislation Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials using
YouTube in
Google
Classroom
LO3. Control hazards and risks.

Criteria methods
1. Occupational  Personal
Health and hygiene Distance ONLINE:
Safety (OHS) practices Learning Learning :
procedures for  Organizatio Management -Computer
controlling System- • Printed CBLM Based
n safety and •Tutorial videos
hazards/risks in health Google assessment
workplace are Classroom in disc or flash
protocol drive in
consistently -Interview with
followed.  Company CBLM in Oral
emergency • Slide
2. Procedures for PRACTICING Presentation Questioning
dealing with procedure OCCUPATIO via Video
practices Materials or
workplace NAL HEALTH eCBLM Conference
accidents, fire AND SAFETY
and emergencies PROCEDURE Written Exam
are followed in S ONLINE: in Google
accordance with -Computer Forms
organization Tutorial based Training
OHS policies. Videos in ( e learning) via Submission of
3. Personal disc or flash Google Work sample
protective drive Classroom as via online
equipment (PPE) LMS
is correctly used
in accordance Slide -Online Lecture
with organization Presentation via Google Meet
OHS procedures materials or
and practices. eCBLM -Online Chat
4. Appropriate Learner support
assistance is via Facebook
provided in the Messenger
event of a
workplace -Online
emergency in Discussion
accordance with Forum via
established Google
organization Classroom
protocol
-Online Video
Tutorials using
YouTube in
Google
Classroom
LO 4. Maintain OHS awareness

Criteria methods
1. Emergency-  Workplace
related drills OHS personal Distance ONLINE:
and trainings records Learning Learning :
are  Information Management -Computer
participated System- • Printed CBLM Based
on •Tutorial videos
in as per emergency- Google assessment
established Classroom in disc or flash
related drills drive in
organization -Interview with
guidelines CBLM in Oral
• Slide
and PRACTICING Presentation Questioning
procedures OCCUPATIO Materials or via Video
2. OHS NAL HEALTH eCBLM Conference
personal AND SAFETY
records are PROCEDURE Written Exam
completed S ONLINE: in Google
and updated -Computer Forms
in Tutorial based
accordance Videos in Training Submission of
with disc or flash ( e learning) Work sample
workplace drive via Google via online
requirements Classroom as
LMS
Slide
Presentation -Online
materials or Lecture via
eCBLM Google Meet
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
Common Competencies
Unit of Competency: Apply food safety and sanitation
Module Title: Applying food safety and sanitation

Module Descriptor: This unit covers skills and attitude required to apply food safety
and sanitation in the workplace.
LO 1. Wear personal protective equipment
LO 2. Observe personal hygiene and good grooming
LO 3. Implement food sanitation practices
LO 4. Render safety measures and first aid procedures
LO 5. Implement housekeeping activities
LO 1. Wear personal protective equipment
Criteria methods
1. Personal  Knowledge,
protective Theory, Distance ONLINE:
equipment are Practices Learning Learning :
checked and Management -Computer
according to Systems System- • Printed CBLM Based
manufacturer’s Google •Tutorial videos assessment
Operations
specifications Classroom in disc or flash
 Safety drive in
Practices -Interview with
2.Personal CBLM in Oral
 Proper • Slide
protective Applying Presentation Questioning
equipment are waste food safety via Video
disposal Materials or
worn and eCBLM Conference
according to  Food safety sanitation
the job principles Written Exam
requirement and Tutorial ONLINE: in Google
practices Videos in -Computer Forms
 Housekeepi disc or flash based Training
ng / 5’s drive ( e learning) Submission of
via Google Work sample
 Parts and
Classroom as via online
functions of
Slide LMS
personal
protective Presentation
materials or -Online
equipment
eCBLM Lecture via
Google Meet
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials using
YouTube in
Google
Classroom
LO 2. Observe personal hygiene and good grooming

Criteria methods
1.Personal  Knowledg
hygiene and e, Theory, Distance ONLINE:
good Practices Learning Learning :
grooming is and Management -Computer
practiced in Systems System- • Printed CBLM Based
line with Google •Tutorial videos assessment
Operations
workplace Classroom in disc or flash
 Safety drive in
health and Practices -Interview with
safety CBLM in Oral
 Good • Slide
requirements Applying food Presentation Questioning
grooming safety and via Video
and Materials or
sanitation eCBLM Conference
personal
hygiene Tutorial Videos Written Exam
 Housekee in disc or flash ONLINE: in Google
ping / 5’s drive -Computer Forms
 Good based Training
Food ( e learning) Submission of
Manufactu Slide via Google Work sample
ring Presentation Classroom as via online
Practices materials or LMS
eCBLM
-Online
Lecture via
Google Meet
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials using
YouTube in
Google
Classroom
LO 3. Implement food sanitation practices

Criteria methods
1.Sanitary  Knowledge,
food Theory, Distance ONLINE:
handling Practices and Learning Learning :
practices are Systems Management -Computer
implemented Operations System- • Printed CBLM Based
in line with Google •Tutorial videos assessment
 Safety in disc or flash
workplace Practices Classroom
drive in
sanitation -Interview with
regulations  Proper waste CBLM in Oral
disposal • Slide
Applying food Presentation Questioning
 Environmental safety and via Video
Materials or
2. Safety protection and sanitation eCBLM Conference
measures concerns
are observed  Food safety Tutorial Written Exam
in line with principles and Videos in disc ONLINE: in Google
workplace practices or flash drive -Computer Forms
safety based
 Housekeeping
practices. Training Submission of
/ 5’s
Slide ( e learning) Work sample
 Codes and via Google
Presentation via online
Regulations Classroom as
materials or
 Good Food eCBLM LMS
Manufacturing
Practices -Online
 Parts and Lecture via
functions of Google Meet
personal
protective -Online Chat
equipment Learner
 First Aid Kit support via
Facebook
 Sanitizing
Messenger
equipment
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
LO 4. Render safety measures and first aid procedures

Criteria methods
1.Safety  Knowledge,
measures are Theory, Distance ONLINE:
applied Practices Learning Learning :
according to and Management -Computer
workplace Systems System- • Printed CBLM Based
rules and Google •Tutorial videos assessment
Operations
regulations Classroom in disc or flash
 Safety drive in
Practices -Interview with
2.First aid CBLM in Oral
 Environment • Slide
procedures Applying food Presentation Questioning
are applied al protection safety and via Video
and Materials or
and sanitation eCBLM Conference
coordinated concerns
with  Food safety Tutorial Written Exam
concerned principles Videos in disc ONLINE: in Google
personnel and or flash drive -Computer Forms
according to practices based Training
workplace  Housekeepi ( e learning) Submission of
standard ng / 5’s Slide via Google Work sample
operating Presentation Classroom as via online
 Codes and
procedures. materials or LMS
Regulations
eCBLM
 Good Food -Online
Manufacturi Lecture via
ng Practices Google Meet
 Materials,
Tools, -Online Chat
Equipment: Learner
Uses, support via
Specificatio Facebook
ns and Messenger
Maintenanc
e -Online
 Parts and Discussion
functions of Forum via
personal Google
protective Classroom
equipment
 First Aid Kit -Online Video
Tutorials using
 Sanitizing
YouTube in
equipment Google
Classroom
LO 5. Implement housekeeping activities

Assessment Contents Condition Methodologies Assessment
Criteria s methods
1.Work area and  Knowledge,
surroundings are Theory, Distance ONLINE:
cleaned in Practices and Learning Learning :
accordance with Systems Managem -Computer
workplace health Operations ent • Printed CBLM Based
and safety System- •Tutorial videos assessment
 Proper waste in disc or flash
regulations disposal Google
drive in
Classroo -Interview with
2.Waste is  Environment m Oral
al protection • Slide
disposed Presentation Questioning
according to and concerns CBLM in via Video
Materials or
organization’s  Food safety Applying eCBLM Conference
waste disposal principles food
system and practices safety and Written Exam
 Housekeepin sanitation ONLINE: in Google
3.Hazards in the g / 5’s -Computer Forms
work area are Tutorial based Training
 Codes and
recognized and Videos in ( e learning) Submission of
Regulations
reported to disc or via Google Work sample
 Good Food Classroom as
designated flash drive via online
Manufacturin LMS
personnel
g Practices
according to
workplace  First Aid Kit Slide -Online
procedures  Sanitizing Presentati Lecture via
equipment on Google Meet
materials
or eCBLM -Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials using
YouTube in
Google
Classroom
Unit of Competency: Use standard measuring devices and instruments

Module Title: Using standard Measuring devices and instruments
Module Description: This unit covers skills and attitude required to use standard
measuring devices, instruments in the workplace
LO 1. Identify Standard Measuring Devices and Instruments
LO 2. Review the Procedures in Using Standard Measuring Devices and Instruments
LO 3. Follow Procedures of Using Measuring Devices and Instruments
LO 1. Identify Standard Measuring Devices and Instruments
Criteria Methods
1.Standard  Knowledge,
measuring Theory, Distance ONLINE:
devices and Practices and Learning Learning :
instruments are Systems Management -Computer
identified Operations System- • Printed CBLM Based
according to  Specifications Google •Tutorial videos assessment
manufacturer’s Classroom in disc or flash
and functions of
drive in
specifications measuring -Interview
devices and CBLM in • Slide
with Oral
2. Devices and instruments Using Presentation Questioning
instruments for  Procedures in standard Materials or via Video
measuring are sanitizing and Measuring eCBLM Conference
properly calibrating and devices and
checked, stowing instruments Written Exam
sanitized and ONLINE: in Google
equipment and
calibrated prior Tutorial -Computer Forms
instruments
to use Videos in based
disc or flash Training Submission of
drive ( e learning) Work sample
via Google via online
Classroom as
Slide LMS
Presentation
materials or -Online
eCBLM Lecture via
Google Meet
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
LO 2. Review the Procedures in Using Standard Measuring Devices and Instruments

Criteria Methods
1.Procedures in  Safe handling
using the of measuring Distance ONLINE:
standard devices and Learning Learning :
measuring instruments Management -Computer
devices and  Specification System- • Printed CBLM Based
instruments are s and Google •Tutorial videos assessment
recalled Classroom in disc or flash
functions of
drive in
according to measuring -Interview with
manufacturer’s devices and CBLM in Using • Slide
Oral
specifications instruments standard Presentation Questioning
 Defects and Measuring Materials or via Video
2.Printed breakages of devices and eCBLM Conference
procedures/ measuring instruments
brochures/ devices Written Exam
catalogues are Tutorial ONLINE: in Google
consulted Videos in disc -Computer Forms
according to or flash drive based
specified food Training Submission of
processing ( e learning) Work sample
methods Slide via Google via online
Presentation Classroom as
materials or LMS
eCBLM
-Online
Lecture via
Google Meet
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
LO 3. Follow Procedures of Using Measuring Devices and Instruments

Criteria Methods
1.Methods/practices  Safe
of using measuring handling of Distance ONLINE:
devices and measuring Learning Learning :
instruments are devices Management -Computer
strictly observed and System- • Printed CBLM Based
according to instruments Google •Tutorial videos assessment
drive in
specifications and -Interview
workplace CBLM in • Slide
with Oral
requirements Using Presentation Questioning
standard Materials or via Video
2.Measuring Measuring eCBLM Conference
devices and devices and
instruments are instruments Written Exam
cleaned, wiped dry ONLINE: in Google
and stowed after Tutorial -Computer Forms
use to ensure Videos in disc based
conformity with or flash drive Training Submission
workplace ( e learning) of Work
requirements via Google sample via
Slide Classroom as online
Presentation LMS
materials or
eCBLM -Online
Lecture via
Google Meet
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
Unit of Competency: Use food processing Tools, Equipment and Utensils

Module Title: Using food processing Tools, Equipment and Utensils
Module Descriptor: This unit covers skills and attitude required to operate food
processing tools, equipment and instruments in the workplace.
LO 1. Perform pre-operation activities
LO 2. Operate food processing equipment
LO3. Perform post-operation activities

LO 1. Perform pre-operation activities
Criteria Methods
1.Appropriate  Interpreting
tools and manufactur Distance ONLINE:
equipment/utensil er’s Learning Learning :
s are assembled specificatio Management -Computer
according to food ns System- • Printed CBLM Based
processing Google •Tutorial videos assessment
 Following in disc or flash
method manufactur Classroom
drive in
er’s manual -Interview with
2.Food processing CBLM in • Slide
Oral
tools and  Materials, Using food Questioning
Tools and Presentation
equipment/utensil processing Materials or via Video
s are inspected Equipment: Tools, Conference
eCBLM
and checked uses, Equipment
according to Specificatio and Utensils Written Exam
manufacturer’s ns and ONLINE: in Google
specifications Maintenanc Tutorial -Computer Forms
e Videos in disc based
3.Food processing  Proper or flash drive Training Submission of
equipment is set cleaning ( e learning) Work sample
up, adjusted and and stowing via Google via online
readied according of tools and Slide Classroom as
to job equipment/ Presentation LMS
requirements instruments materials or
 Sanitizing eCBLM -Online
agents: Lecture via
Uses and Google Meet
Specification
-Online Chat
Learner
support via
Facebook
Messenger
-Online
Discussion
Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
LO 2. Operate food processing equipment

Assessment Conditions Contents Methodologies Assessment
Criteria Methods
1.Food  Proper
processing cleaning and Distance ONLINE:
equipment is stowing of Learning Learning :
switched on tools and Management -Computer
according to equipment/ System- • Printed CBLM Based
manufacturer’s instruments Google •Tutorial videos assessment
specifications Classroom in disc or flash
 Equipment/
drive in
machine wear -Interview with
2.Performance and tear CBLM in • Slide
Oral
of food process Using food Presentation Questioning
processing  Minor processing Materials or via Video
equipment is preventive Tools, eCBLM Conference
checked to maintenance Equipment
ensure and Utensils Written Exam
conformity with ONLINE: in Google
 Communication -Computer
specified output Tutorial Forms
 Written and Videos in disc based
3.Operation of oral or flash drive Training Submission of
food processing communication ( e learning) Work sample
equipment is  Interpreting via Google via online
managed to manufacturer’s Slide Classroom as
achieve specifications Presentation LMS
planned  Following materials or
outcomes manufacturer’s eCBLM -Online
manual Lecture via
4.Minor trouble  Google Meet
Materials,
shooting on Tools and
food processing -Online Chat
Equipment:
tools, Learner
uses,
equipment and support via
Specifications
utensils is and Facebook
performed Maintenance Messenger
when  Sanitizing
necessary agents: Uses -Online
and Discussion
Specification Forum via
Google
Classroom
-Online Video
Tutorials
using
YouTube in
Google
Classroom
LO3. Perform post-operation activities

Criteria Methods
1.Food processing  Proper
equipment is cleaning and Distance ONLINE:
switched off and stowing of Learning Learning :
unplugged after tools and Manageme -Computer
operation in equipment/ nt System- • Printed CBLM Based
accordance with instruments Google •Tutorial videos assessment
 Equipment/
drive in
specifications machine -Interview with
wear and CBLM in • Slide
Oral
2.Food processing tear process Using food Presentation Questioning
tools, equipment and  Minor processing Materials or via Video
instruments are preventive Tools, eCBLM Conference
cleaned, sanitized maintenance Equipment
and stowed as and Written Exam
required according Utensils ONLINE: in Google
 Communicati -Computer
to manufacturer’s on Forms
specifications and Tutorial based
workplace policies  Written and Videos in Training Submission of
and regulations oral disc or ( e learning) Work sample
communicatio flash drive via Google via online
3.Minor preventive n Classroom as
maintenance on  Interpreting LMS
equipment is manufacturer’ Slide
performed in line s Presentati -Online
with organization’s specifications on Lecture via
maintenance system  Following materials Google Meet
manufacturer’ or eCBLM
4.Main machine s manual -Online Chat
parts are inspected Learner
 Materials,
and checked in line support via
Tools and
with organization’s Equipment: Facebook
policy uses, Messenger
Specifications
5.Condition of and -Online
machine is Maintenance Discussion
monitored to ensure  Sanitizing Forum via
serviceability in agents: Uses Google
accordance with and Classroom
workplace rules and Specification
regulations -Online Video
Tutorials
using
YouTube in
Google
Classroom
Unit of Competency: Perform mathematical computation

Module Title: Performing mathematical computation
Module descriptor: This unit covers the knowledge, skills and attitude to perform
mathematical computations in the workplace.
Normal Duration: 2 hours
LO 1. Gather and tabulate the recorded data
LO 2. Review the various formulations
LO 3. Calculate production input and output
LO4. Compute production cost

LO 1. Gather and tabulate the recorded data
Criteria Methods
1.Records of  Data gathering
weights and  Record Distance ONLINE:
measurements keeping Learning Learning :
of raw materials Management -Computer
and ingredients  Data summary System- • Printed CBLM Based
are gathered and analysis Google •Tutorial videos assessment
and summarized  Basic Classroom in disc or flash
mathematical drive in
according to -Interview with
workplace operations CBLM in Oral
• Slide
standard  Percentages Performing Presentation Questioning
operating and mathematical Materials or via Video
procedures formulations of computation eCBLM Conference
raw materials Tutorial
2.Records of and ingredient Videos in Written Exam
weights and and finished disc or flash ONLINE: in Google
measurements products drive -Computer Forms
of finished based
 Procedures in
processed Training Submission of
checking raw
products are Slide ( e learning) Work sample
materials and
gathered and Presentation via Google via online
finished
summarized materials or Classroom as
products
according to eCBLM LMS
formulation
workplace and
standard -Online
percentages
operating Lecture via
 Mensuration Google Meet
procedures
 Fraction, ratios
3.Summarized and -Online Chat
data are proportions Learner
tabulated  Conversion support via
according to factors Facebook
enterprise Messenger
 Percentage
requirements
formulation -Online
 Cost of Discussion
production Forum via
 Validation Google
procedures for Classroom
computer
costs -Online Video
 Basic Tutorials
Mathematical using
Operations YouTube in
Google
Classroom
LO 2. Review the various formulations

Criteria Methods
1.Raw  Data gathering
materials and  Record Distance ONLINE:
ingredients keeping Learning Learning :
and Management -Computer
percentage  Data summary System- • Printed CBLM Based
formulations and analysis Google •Tutorial videos assessment
are  Basic Classroom in disc or flash
checked/count -Interview with
er checked operations CBLM in Oral
• Slide
according to  Percentages Performing Presentation Questioning
approved and mathematical Materials or via Video
specifications formulations of computation eCBLM Conference
and enterprise raw materials Tutorial Videos
requirements and ingredient in disc or flash Written Exam
and finished drive ONLINE: in Google
2.Finished products -Computer Forms
products and based
 Procedures in
percentage Slide Training Submission of
checking raw
formulations Presentation ( e learning) Work sample
materials and
are reviewed materials or via Google via online
finished
according to eCBLM Classroom as
products
approved LMS
formulation
specifications and
and enterprise -Online
percentages
requirements Lecture via
and -Online Chat
proportions Learner
 Conversion support via
factors Facebook
Messenger
 Percentage
formulation -Online
 Cost of Discussion
production Forum via
 Validation Google
procedures for Classroom
computer
costs -Online Video
 Basic Tutorials
Mathematical using
Operations YouTube in
Google
Classroom
LO 3. Calculate production input and output

Criteria Methods
1.Data on raw  Data gathering
material  Record Distance ONLINE:
consumption keeping Learning Learning :
corresponding  Data summary System- • Printed CBLM Based
percentage and analysis Google •Tutorial videos assessment
equivalent are  Basic Classroom in disc or flash
calculated in line -Interview with
with enterprise operations CBLM in Oral
• Slide
requirements  Percentages Performing Presentation Questioning
and mathematical Materials or via Video
2.Data on actual formulations of computation eCBLM Conference
spoilage and raw materials Tutorial
rejects and and ingredient Videos in Written Exam
corresponding and finished disc or flash ONLINE: in Google
percentage products drive -Computer Forms
equivalents are based
 Procedures in
calculated Training Submission of
checking raw
according to Slide ( e learning) Work sample
materials and
enterprise Presentation via Google via online
finished
requirements materials or Classroom as
products
eCBLM LMS
formulation
3.Data on actual and
yields and -Online
percentages
recoveries and Lecture via
corresponding
percentage and
equivalents are proportions -Online Chat
calculated  Conversion Learner
according to factors support via
enterprise Facebook
 Percentage
requirements Messenger
formulation
4.All calculated  Cost of -Online
data are production Discussion
recorded  Validation Forum via
according to procedures for Google
enterprise computer Classroom
requirements costs
 Basic -Online Video
Mathematical Tutorials
Operations using
YouTube in
Google
Classroom
LO4. Compute production cost

Criteria Methods
1.Costs of  Data gathering
production  Record keeping Distance ONLINE:
are computed Learning Learning :
according to  Data summary Management -Computer
organization’s and analysis System- • Printed CBLM Based
standard  Basic Google •Tutorial videos assessment
procedures mathematical Classroom in disc or flash
operations drive in
-Interview with
2.Computed  Percentages CBLM in • Slide
Oral
costs of and Performing Presentation Questioning
production formulations of mathematical Materials or via Video
are reviewed raw materials computation eCBLM Conference
and validated and ingredient Tutorial Videos
according to and finished in disc or flash Written Exam
organization’s products drive ONLINE: in Google
production -Computer Forms
 Procedures in
requirements based
checking raw
Slide Training Submission of
materials and
Presentation ( e learning) Work sample
finished
materials or via Google via online
products
eCBLM Classroom as
formulation and
LMS
percentages
 Mensuration -Online
 Fraction, ratios Lecture via
and proportions Google Meet
 Conversion
factors -Online Chat
Learner
 Percentage support via
formulation Facebook
 Cost of Messenger
production
 Validation -Online
procedures for Discussion
computer costs Forum via
 Basic Google
Mathematical Classroom
Operations
-Online Video
Tutorials
using
YouTube in
Google
Classroom
Unit of Competency: Implement good manufacturing practice procedure

Module Title: Implementing good manufacturing practice procedure
Module Descriptor: This unit covers the knowledge, skills and attitudes required to
comply with relevant Good Manufacturing Practice (GMP) codes through the
implementation of workplace GMP and quality procedures
LO 1. Identify requirements of GMP related to own work
LO 2. Observe personal hygiene and conduct to meet GMP requirements
LO 3. Implement GMP requirements when carrying out work activities
LO 4. Participate in improving GMP
LO 5. Participate in validation processes
LO 6. Complete workplace documentation to support GMP
LO 1. Identify requirements of GMP related to own work
Criteria methods
1.Sources of  Knowledge,
information on Theory, Distance ONLINE:
GMP Practices and Learning Learning :
requirements Techniques Management -Computer
are located System- • Printed CBLM Based
 GMP •Tutorial videos
Requirements Google assessment
Classroom in disc or flash
 GMP Codes drive in
-Interview with
2.GMP
of practice, CBLM in Oral
requirements • Slide
policies and Implementing Questioning
and Presentation
procedures good via Video
responsibilities Materials or
related to own  GMP Role of manufacturing eCBLM Conference
work are internal and practice
identified external procedure Written Exam
auditors ONLINE: in Google
 Contamination Slide -Computer Forms
events and Presentation based
performance materials or Training Submission of
improvement eCBLM ( e learning) Work sample
processes via Google via online
procedures Classroom as
LMS
 PPE
 Personal
clothing and -Online
footwear Lecture via
requirements Google Meet
at work areas
 Use of -Online Chat
personal Learner
clothing, support via
storage and Facebook
disposal Messenger
requirements
-Online
 Micro
Discussion
biological, Forum via
physical and Google
chemical Classroom
contaminants
 Personal -Online Video
hygiene Tutorials
 Basic concepts using
of quality YouTube in
assurance Google
Classroom
LO 2. Observe personal hygiene and conduct to meet GMP requirements

Criteria Methods
1. Personal  Knowledge,
hygiene Theory, Distance ONLINE:
meets GMP Practices and Learning Learning :
requirements Techniques Management -Computer
System- • Printed CBLM Based
2.Clothing is
-Interview with
prepared,
used, stored • Slide
and disposed Presentation
of according Materials or
to GMP and  GMP Role of manufacturing eCBLM Conference
workplace internal and practice
procedures external procedure Written Exam
3.Personal  Contamination Slide -Computer Forms
movement events and Presentation based
around the performance materials or Training Submission of
workplace improvement eCBLM ( e learning) Work sample
complies with processes via Google via online
area entry procedures Classroom as
and exit LMS
 PPE
 Personal -Online
procedures
clothing and Lecture via
footwear Google Meet
requirements
at work areas -Online Chat
 Use of Learner
personal support via
clothing, Facebook
storage and Messenger
disposal
requirements -Online
Discussion
 Micro Forum via
biological, Google
physical and Classroom
chemical
contaminants -Online Video
 Personal Tutorials
hygiene using
 Basic concepts YouTube in
of quality Google
assurance Classroom
LO 3. Implement GMP requirements when carrying out work activities

Criteria Methods
1.GMP  Knowledge,
requirements are Theory, Distance ONLINE:
identified Practices Learning Learning :
Techniques System- • Printed CBLM Based
Google •Tutorial videos assessment
2.Work area,  GMP
materials, Requiremen drive in
equipment and ts -Interview with
product are CBLM in • Slide
Oral
 GMP Codes Implementin Questioning
routinely Presentation
of practice, g good via Video
monitored to Materials or
policies and manufacturin Conference
ensure eCBLM
procedures g practice
compliance with
GMP  GMP Role procedure Written Exam
requirements of internal ONLINE: in Google
and external Slide -Computer Forms
auditors Presentation based
 Contaminati materials or Training Submission of
3.Raw materials, ( e learning)
packaging on events eCBLM Work sample
and via Google via online
components and Classroom as
product are performanc
e LMS
handled
according to GMP improvemen -Online
and workplace t processes Lecture via
procedures procedures Google Meet
 PPE
-Online Chat
 Personal
4.Workplace Learner
clothing and
procedures to support via
footwear
control resource Facebook
requirement
allocation and Messenger
s at work
process are areas
followed to meet -Online
GMP  Use of Discussion
requirements personal Forum via
clothing, Google
storage and Classroom
disposal
5.Common forms of
requirement -Online Video
contamination are
s Tutorials
identified and
appropriate  Micro using
control measures biological, YouTube in
are followed physical Google
according to GMP and Classroom
requirements chemical
contaminant
s
6.The workplace is  Personal
maintained in a hygiene
clean and tidy  Basic
order to meet concepts of
GMP quality
housekeeping assurance
standard
LO 4. Participate in improving GMP

Criteria Methods
1.Processes,  Knowledge,
practices or Theory, Distance ONLINE:
conditions Practices and Learning Learning :
which could Techniques Management -Computer
result in non- System- • Printed CBLM Based
compliance Requirements Google assessment
with GMP are Classroom in disc or flash
identified and  GMP Codes drive in
-Interview with
reported of practice, CBLM in Oral
policies and • Slide
according to Implementing Presentation Questioning
workplace procedures good Materials or via Video
reporting manufacturing eCBLM Conference
 GMP Role of
requirements internal and practice
external procedure ONLINE: Written Exam
auditors -Computer in Google
2.Corrective Slide based Forms
 Contamination
action is Presentation Training
events and
implemented materials or ( e learning) Submission of
performance
within level of eCBLM via Google Work sample
improvement
responsibility Classroom as via online
processes
procedures LMS
3.GMP issues
are raised  PPE
-Online
with  Personal Lecture via
designated clothing and Google Meet
personnel footwear
requirements -Online Chat
at work areas Learner
 Use of support via
personal Facebook
clothing, Messenger
storage and
disposal -Online
requirements Discussion
 Micro Forum via
biological, Google
physical and Classroom
chemical
contaminants -Online Video
 Personal Tutorials
hygiene using
 Basic concepts YouTube in
of quality Google
assurance Classroom
LO 5. Participate in validation processes
Criteria Methods
1.Validation  Knowledge,
procedures Theory, Distance ONLINE:
are followed Practices and Learning Learning :
to GMP Techniques Management -Computer
requirements System- • Printed CBLM Based
-Interview with
2.Issues arising
from • Slide
validation are Presentation
raised with Materials or
designated  GMP Role of manufacturing eCBLM Conference
personnel internal and practice
external procedure Written Exam
3.Validation auditors ONLINE: in Google
procedures  Contamination Slide -Computer Forms
are events and Presentation based
documented performance materials or Training Submission of
to meet GMP improvement eCBLM ( e learning) Work sample
requirements processes via Google via online
 PPE LMS
 Personal
-Online
requirements
 Use of Learner
clothing, Facebook
disposal
 Micro Discussion
physical and Google
chemical Classroom
contaminants
hygiene Tutorials
assurance Google
Classroom
LO 6. Complete workplace documentation to support GMP

Criteria Methods
1.Documentation  Knowledge,
and recording Theory, Distance ONLINE:
requirements Practices and Learning Learning :
are identified Techniques Management -Computer
System- • Printed CBLM Based
2.Information is
-Interview with
recorded
according to • Slide
workplace Presentation
reporting Materials or
procedures to  GMP Role of manufacturing eCBLM Conference
meet GMP internal and practice
requirements external procedure Written Exam
 Contamination Slide -Computer Forms
events and Presentation based
performance materials or Training Submission of
improvement eCBLM ( e learning) Work sample
processes via Google via online
 PPE LMS
 Personal
-Online
requirements
 Use of Learner
clothing, Facebook
disposal
 Micro Discussion
physical and Google
chemical Classroom
contaminants
hygiene Tutorials
assurance Google
Classroom
Unit of Competency: Implement environmental policies and procedures

Modules Title: Implementing environmental policies and procedures
Module Descriptor: This unit covers skills and attitude required to implement
environmental policies and procedures when carrying out work responsibilities
LO 1. Conduct work in accordance with environmental policies and procedures
LO 2. Participate in improving environmental practices at work
LO 3. Respond to an environmental emergency
LO 1. Conduct work in accordance with environmental policies and procedures
Criteria Methods
1.Immediate  Routinary
work area is check-up Distance ONLINE:
routinely o Work area Learning Learning :
checked to  Environmental Management -Computer
ensure hazards and System- • Printed CBLM Based
compliance Google •Tutorial videos assessment
risks associated
with Classroom in disc or flash
to work drive in
environmental o Identify -Interview
requirements hazard CBLM in • Slide
with Oral
risks Implementing Presentation Questioning
o Respondin environmental Materials or via Video
2.Hazards and g hazards policies and eCBLM Conference
unacceptable  Procedures for procedures
performance responding to Slide Written
are identified, Presentation ONLINE: Exam in
unplanned -Computer
removed incidents such materials or Google
and/or eCBLM based Forms
as spills and Training
reported to leaks
appropriate ( e learning) Submission
o Reporting via Google
personnel of Work
according to incidents Classroom as sample via
workplace o Corrective LMS online
procedures measures
 Preventing -Online
environmental Lecture via
3.Workplace risks Google Meet
procedures  Workplace
and work procedures and -Online Chat
instructions work Learner
are followed instructions support via
related to Facebook
environmental Messenger
4.Where control responsibilities
requirements  Wastes disposal -Online
are not met, procedures Discussion
incidents are  Trade waste Forum via
promptly and storm water Google
reported and drains Classroom
corrective  Consequences
action is taken of inappropriate -Online Video
waste handling Tutorials
and disposal using
YouTube in
5.Measures  Environmental
Google
used to data
Classroom
minimize and o Recording
handle waste o Format of
are followed record
 Conditions
affecting
6.Environmenta unacceptable
l data is environmental
recorded in outcome
required  Environmental
format management
according to and emergency
workplace response plans
reporting o Corrective
requirements action
 Different
emergency
situations
o Reporting
 Emergency
response
system and
procedures
LO 2. Participate in improving environmental practices at work
Assessment Contents Conditions Methodologie Assessmen
Criteria s t Methods
1.Processes  Routinary check-up
or conditions o Work area Distance ONLINE:
which could  Environmental Learning
result in an hazards and risks Management Learning : -Computer
unacceptabl associated to work System- Based
e o Identify hazard Google • Printed assessment
environment Classroom CBLM
risks •Tutorial
al outcome o Responding -Interview
videos in disc
are identified hazards CBLM in with Oral
or flash drive
and reported  Procedures for Implementing in Questionin
according to responding to environmenta g via Video
workplace unplanned incidents l policies and • Slide Conference
reporting such as spills and procedures Presentation
requirements leaks Slide Materials or Written
. o Reporting Presentation eCBLM Exam in
materials or Google
incidents
eCBLM Forms
o Corrective ONLINE:
2.Corrective measures -Computer
action is Submission
 Preventing based of Work
taken in Training
environmental risks sample via
accordance ( e learning)
 Workplace online
with the via Google
procedures and
environment Classroom as
work instructions
al LMS
related to
managemen
environmental
t and -Online
responsibilities
emergency Lecture via
response  Wastes disposal
plans as
required.  Trade waste and
storm water drains -Online Chat
 Consequences of Learner
inappropriate waste support via
3.Contribution Facebook
s are made handling and
disposal Messenger
to
participative  Environmental data -Online
arrangement o Recording
Discussion
s for o Format of
Forum via
managing record
Google
environment  Conditions affecting Classroom
al issues in unacceptable
the environmental -Online Video
workplace outcome Tutorials
within  Environmental using
workplace management and YouTube in
procedures emergency Google
and level of response plans Classroom
responsibility o Corrective
. action
 Different emergency
situations
o Reporting
 Emergency
response system
and procedures
LO 3. Respond to an environmental emergency

Criteria Methods
1.Emergency  Routinary check-up
situations o Work area Distance ONLINE:
are  Environmental Learning
identified hazards and risks Management Learning : -Computer
and associated to work System- Based
reported o Identify hazard Google • Printed CBLM assessment
according to Classroom •Tutorial
risks videos in disc
workplace o Responding -Interview
or flash drive
reporting hazards CBLM in with Oral
in
requirement  Procedures for Implementing Questioning
s responding to environmental • Slide via Video
unplanned incidents policies and Presentation Conference
such as spills and procedures Materials or
2.Emergency leaks Slide eCBLM Written
procedures o Reporting Presentation Exam in
are followed materials or Google
incidents ONLINE:
as eCBLM Forms
o Corrective -Computer
appropriate measures based Submission
to the
 Preventing Training of Work
nature of
environmental risks ( e learning) sample via
the
 Workplace via Google online
emergency
procedures and work Classroom as
and
instructions related LMS
according to
to environmental
workplace
responsibilities -Online
procedures
 Wastes disposal Lecture via
 Trade waste and
storm water drains -Online Chat
 Consequences of Learner
inappropriate waste support via
handling and Facebook
disposal Messenger
 Environmental data
o Recording -Online
o Format of record Discussion
 Conditions affecting Forum via
unacceptable Google
environmental Classroom
outcome
 Environmental -Online Video
management and Tutorials
emergency response using
plans YouTube in
o Corrective action Google
Classroom
 Different emergency
situations
o Reporting
 Emergency response
system and
procedures
Core Competencies:
Unit of Competency: Processed food by Salting, curing and smoking
Module Title: Processing food by salting, curing and smoking

Module Descriptor: This unit deals with the knowledge, skills and attitudes required to
process foods by salting, curing and smoking. This includes
preparing equipment, tools, materials and utensils, preparing raw
materials, curing raw materials, processing cured materials,
packaging processed cured materials and performing post-
production activities.
LO 1. Prepare equipment tools, materials and utensils
LO 2. Prepare raw materials
LO 3. Cure raw materials
LO 4. Process cured materials
LO 5. Pack processed cured materials
LO 6. Perform post-production activities
LO 1. Prepare equipment tools, materials and utensils

Criteria Methods
1. Equipment  Parts and
and tools functions of Learning FACE-TO – FACE-TO-
are equipment, Management FACE FACE( observi
prepared in quality control System- ( observing ng the COVID-
accordance tools/ Google the COVID-19 19 Health and
with instruments Classroom Health and safety
manufactur and utensils safety protocols)
er’s CBLM in : protocols) -
specificatio  Inspection and Demonstration
checking Processing
ns food by salting, -Lecture -Observation
2. Processing procedures of Demonstration -Interview
various curing and
materials smoking -Discussion -Oral
are equipment, Questioning
sourced-out tools and Tutorial Videos Distance
and made utensils in disc or flash Learning :
available drive ONLINE:
according to  Quality control • Printed CBLM
work tools •Tutorial videos Computer
requirement in disc or flash Based
 Weighing scale Slide drive in
s. Presentation assessment
3. Kitchen  Thermometer materials or • Slide
utensils are eCBLM Presentation -Interview with
checked  Salinometer Oral
Materials or
and  Quality eCBLM Questioning
Equipments
sanitized in processing via Video
accordance materials Conference
with -Smokehouse ONLINE:
manufactur  Waste -Chiller/- -Computer Written Exam
er’s management refrigerator based in Google
specificatio -Freezer Training Forms
 Occupational -Grinder and ( e learning)
ns.
Safety and stuffer via Google
4. Safety Submission of
Health -Weighing scales Classroom as
measures Work sample
Standards of varying LMS
are applied via online
(OSHS) capacities and
in
accordance  Current Good sensitivities -Online
with Manufacturing -Impulse sealer/ Lecture via
Occupation Practices Pouch tray Google Meet
al Safety -Stove
and Health Sanitation -Pressure cooker -Online Chat
Standards Standard -Vacuum Learner
(OSHS) Operating packaging support via
Procedures machine Facebook
(SSOP) for Messenger
-Meat slicer
preparation of
(Optional)
equipment,
-Steamer
tools and -Online
kitchen Discussion
utensils Tools Forum via
 Guidelines: Google
o 7S (sort, Syringe/needles Classroom
systematiz Soaking vats
e, sweep, Salinometer -Online Video
standardiz Probe Tutorials
e, self- thermometer using
discipline, Timer YouTube in
safety and Measuring/liquid Google
security) of cups Classroom
Good Funnel
Housekee Calculator
ping Knives
o Halal Sharpening
stones/steel
guidelines Kitchen shears
Chopping board
 Inventory
control and Wooden ladle
storage of
various Kitchen utensils
equipment, may include:
tools and
utensils Casseroles
Mixing bowls
 Sources of Colander
good and Utility trays
quality kitchen
Food tongs
supplies and
materials
 Preventive
maintenance
of various
equipment
and tools

Criteria s Methods
1. Raw  Procedures on
materials reporting of Learning FACE-TO – FACE-TO-
are sorted defects, Management FACE FACE( observ
and graded breakdown and System- ( observing ing the
in other Google the COVID-19 COVID-19
accordance irregularities Classroom Health and Health and
with product during the safety safety
specification activities to CBLM in : protocols) protocols)
s and immediate head/ Processing -
standards. supervisor food by salting, -Lecture Demonstratio
2. Raw Demonstratio n
materials  Recording and curing and n -Observation
are reporting of smoking -Discussion -Interview
prepared inputs -Oral
based on Tutorial Videos Distance Questioning
specified  Four
in disc or flash
procedures fundamental Learning :
drive
and operations ONLINE:
methods of (addition, • Printed CBLM
processing. subtraction, •Tutorial Computer
multiplication and Slide videos in disc
3. Cleaned Based
division) Presentation or flash drive
raw assessment
materials or in
materials o Conversions eCBLM
are (metric and • Slide -Interview
weighed in English Presentation with Oral
accordance system) for Materials or Questioning
with Smokehouse via Video
weights and eCBLM
approved Chiller/refrigerat Conference
measures or
specificatio
ns. o Ratio and Freezer ONLINE: Written Exam
4. Tools and proportions for Grinder and -Computer in Google
utensils for preparing raw stuffer based Forms
raw materials Weighing scales Training
materials of varying ( e learning) Submission
are used o Percentages capacities and via Google of Work
based on sensitivities Classroom as sample via
 Food safety LMS
work principles and Impulse sealer/ online
requiremen practices on raw Pouch tray
ts and Stove -Online
materials Lecture via
manuals. preparations Pressure cooker
5. Equipment Google Meet
Vacuum
are  Current Good packaging
operated Manufacturing -Online Chat
machine Learner
following Practices Meat slicer
manufactur support via
 Hazard Analysis (Optional) Facebook
er’s
& Critical Control Steamer Messenger
manual.
Points (HACCP)
basic principles Tools
-Online
 Sanitation
Syringe/needles Discussion
Standard
Soaking vats Forum via
Operating
Salinometer Google
Procedures
Probe Classroom
(SSOP)
thermometer
 Waste Timer -Online Video
management Measuring/liquid Tutorials
cups using
 Occupational YouTube in
Safety and Funnel
Google
Health Standards Calculator
Classroom
(OSHS) Knives
 Guidelines: Sharpening
stones/steel
o 7S (sort,
Kitchen shears
systematize,
Chopping board
sweep,
standardize, Wooden ladle
self-
discipline, Kitchen
safety and utensils may
security) of include:
Good
Housekeepin Casseroles
g Mixing bowls
Colander
o Halal
Utility trays
guidelines
Food tongs
o Kosher and
organic food
processing
guidelines
LO 3. Cure raw materials

Assessmen Contents Conditions Methodologies Assessment
t Criteria Methods
1. Required  Salting
ingredient Procedures and Learning FACE-TO – FACE-TO-
s for Techniques Management FACE FACE( obser
salting System- ( observing the ving the
and  Philippine COVID-19 COVID-19
Google
curing are National Health and Health and
Classroom
measured Standards on safety safety
and cured meats and protocols) protocols)
smoked fish CBLM in :
weighed Processing food -
in line  Curing by salting, -Lecture Demonstratio
with Procedures curing and Demonstration n
approved smoking -Discussion -Observation
specificati  recording time -Interview
ons and and temperature Distance -Oral
Tutorial Videos
Philippine of curing / Learning : Questioning
in disc or flash
National salting
drive • Printed CBLM
Standard
s (PNS)  Curing •Tutorial videos ONLINE:
2. Curing Techniques in disc or flash
solutions Slide drive in
Computer
 Marinate
are Presentation Based
 Inject materials or • Slide
prepared Presentation assessment
in line o Curing mix eCBLM
Materials or
with eCBLM -Interview
o Curing
approved with Oral
solution Equipments
specificat Questioning
ions and  Operation of Smokehouse ONLINE: via Video
formulati Chiller/refrigerato -Computer Conference
various
on. r based Training
equipment
3. Tools Freezer ( e learning) Written Exam
and o weighing Grinder and via Google in Google
equipme scales stuffer Classroom as Forms
nt are LMS
o chiller Weighing scales
operated of varying Submission
following o salinometer -Online of Work
capacities and
instructio Lecture via sample via
sensitivities
nal o meat Google Meet online
Impulse sealer/
manuals. thermometer
Pouch tray
4. Raw -Online Chat
 Procedures of Stove Learner
materials
washing and Pressure cooker support via
are
draining of cured Vacuum Facebook
cured in
materials packaging Messenger
accordan
machine
ce with  Post-curing
curing Meat slicer
methods and
condition (Optional) -Online
procedures:
s and Steamer Discussion
enterpris o Sun Drying Forum via
e Tools Google
o Smoking Classroom
requirem
ent Syringe/needles
o Cooking Soaking vats -Online Video
Salinometer Tutorials using
o Cooling YouTube in
Probe
o Air drying thermometer Google
Timer Classroom
 Different types Measuring/liquid
and parts of cups
smokehouse Funnel
 Operation of Calculator
smokehouse Knives
Sharpening
 Recording time stones/steel
and temperature Kitchen shears
of post-curing
Chopping board
processes
Wooden ladle
 Food safety
principles and Kitchen utensils
practices for may include:
post-curing
activities Casseroles
 Food handling Mixing bowls
practices for Colander
post-curing Utility trays
activities Food tongs
LO 4. Process cured materials

Criteria Methods
1. Cured  Waste
materials are management Learning FACE-TO – FACE-TO-
washed and  Occupational Management FACE FACE( observi
drained in Safety and System- ( observing ng the COVID-
accordance Health Google the COVID-19 19 Health and
with standard Standards for Classroom Health and safety
operating post-curing safety protocols)
procedures. activities CBLM in : protocols) -
2. Post -curing  HACCP Processing food Demonstration
processes basic by salting, -Lecture -Observation
are principles curing and Demonstration -Interview
performed  Current smoking -Discussion -Oral
in Good Questioning
accordance Manufacturing Distance
Tutorial Videos
to practices Learning :
in disc or flash
processing (cGMP) ONLINE:
drive • Printed CBLM
requirement  SSOP for
s. post-curing •Tutorial videos Computer
3. Food safety activities in disc or flash Based
measures  Guidelines: Slide drive in
assessment
are o 7S of Presentation
materials or • Slide
practiced Good Presentation -Interview with
following eCBLM Oral
Housekee Materials or
PNS, ping eCBLM Questioning
HACCP and Equipments via Video
cGMP o Halal Conference
4. Work safety guidelines Smokehouse ONLINE:
practices Chiller/refrigerato -Computer Written Exam
o Kosher based Training
are applied r in Google
and ( e learning)
according to Freezer Forms
organic via Google
OSHS Grinder and
food Classroom as
5. Products Submission of
processing stuffer LMS
are Weighing scales Work sample
evaluated of varying via online
using -Online
capacities and
sensory Lecture via
sensitivities
testing Google Meet
Impulse sealer/
according to Pouch tray
enterprise -Online Chat
Stove Learner
procedures
Pressure cooker support via
Vacuum Facebook
packaging Messenger
machine
Meat slicer
(Optional) -Online
Steamer Discussion
Forum via
Tools Google
Classroom
Syringe/needles
Soaking vats -Online Video
Salinometer Tutorials
Probe using
thermometer YouTube in
Timer Google
Measuring/liquid Classroom
cups
Funnel
Calculator
Knives
Sharpening
stones/steel
Kitchen shears
Chopping board
Wooden ladle
Kitchen utensils
may include:
Casseroles
Mixing bowls
Colander
Utility trays
Food tongs
LO 5. Pack processed cured materials

Criteria s Methods
1. Processe Different packaging
d cured materials Learning FACE-TO – FACE-TO-
materials  Packing Management FACE FACE( obser
are procedures and System- ( observing ving the
packed techniques: Google the COVID-19 COVID-19
and o Primary Classroom Health and Health and
weighed Packaging safety safety
in CBLM in : protocols) protocols)
accordan o Secondary -
Processing
ce with Packaging -Lecture Demonstratio
food by
product o Tertiary salting, curing Demonstrati n
specificati packaging and smoking on -Observation
ons -Discussion -Interview
2. Processe  PNS on cured -Oral
Tutorial Videos
d cured meats and smoked Distance Questioning
in disc or flash
products fish Learning
drive
are  Labeling :
sealed information ONLINE:
and o Name of • Printed
labeled in products Slide CBLM Computer
accordan Presentation •Tutorial Based
ce with o Net weight materials or videos in disc
assessment
eCBLM or flash drive
product o Ingredients in
specificati -Interview
ons o Production/expir • Slide with Oral
3. Packing y date Equipments Presentation Questioning
procedure Materials or via Video
s are o Manufacturer’s Smokehouse eCBLM Conference
practiced address Chiller/refrigerat
in o Allergen or Written Exam
accordan ONLINE: in Google
program Freezer -Computer
ce to Grinder and Forms
cCGMP based
stuffer Training
4. Packing  Checking Weighing scales Submission
equipmen techniques for ( e learning) of Work
of varying via Google
t is finished products capacities and sample via
operated Classroom online
 Recording of non- sensitivities as LMS
in Impulse sealer/
accordan conformance
packed products Pouch tray -Online
ce with
Stove Lecture via
instruction  Reporting of Pressure cooker Google Meet
s manual defects,
5. Finished Vacuum
irregularities and packaging -Online Chat
product breakdown during
inspection machine Learner
packing operations Meat slicer support via
is to immediate
performed (Optional) Facebook
head/supervisor Messenger
to ensure Steamer
conformit
y with Tools
specificati -Online
ons. Syringe/needles Discussion
6. Food Soaking vats Forum via
safety Salinometer Google
practices Probe Classroom
are thermometer
employed Timer -Online
according Video
Measuring/liquid
to Tutorials
cups
HACCP using
Funnel
and YouTube in
cGMP Calculator Google
7. Work Knives Classroom
safety Sharpening
measures stones/steel
are Kitchen shears
applied in Chopping board
accordan Wooden ladle
ce with
OSHS. Kitchen
8. utensils may
include:
Casseroles
Mixing bowls
Colander
Utility trays
Food tongs
LO 6. Perform post-production activities

Criteria Methods
1. Packed  Principles of
finished FACE-TO – FACE-TO-
food storage Learning FACE FACE( observi
products Management ( observing ng the COVID-
are stored  PNS on the COVID-19 19 Health and
System-
according to storage of Health and safety
Google
required finished safety protocols)
Classroom
storage products protocols) -
condition  Storing Demonstration
procedures CBLM in :
2. Tools, Processing food -Lecture -Observation
materials and Demonstration -Interview
techniques by salting,
and curing and -Discussion -Oral
equipment for packed Questioning
products, smoking
are cleaned Distance
and stored excess Learning :
materials Tutorial Videos
based on ONLINE:
and in disc or flash • Printed CBLM
workplace
ingredients drive •Tutorial videos
procedures Computer
and in disc or flash Based
 Parts and drive in
operation functions of assessment
manuals Slide
storage Presentation • Slide
3. Proper equipment Presentation -Interview with
disposal of materials or Oral
chiller/freeze eCBLM Materials or
wastes are r eCBLM Questioning
practiced via Video
according to  Operation of EQUIPMENTS Conference
environmen storage ONLINE:
tal rules and equipment Smokehouse -Computer Written Exam
regulations. (chiller/freez Chiller/refrigerato based Training in Google
4. Production er) r ( e learning) Forms
data Freezer via Google
checklist is  Production Classroom as Submission of
Grinder and
accomplish data LMS Work sample
stuffer
ed  Recording Weighing scales via online
according to -Online
inputs, time of varying
enterprise Lecture via
and capacities and
protocol Google Meet
temperature, sensitivities
spoilage and Impulse sealer/
-Online Chat
rejects and Pouch tray
Learner
using Stove support via
enterprise Pressure cooker Facebook
forms Vacuum Messenger
 Inventory of packaging
excess machine
materials Meat slicer -Online
and (Optional) Discussion
ingredients Steamer Forum via
Google
 Food safety Tools Classroom
principles
and Syringe/needles -Online Video
practices for Soaking vats Tutorials
storage of Salinometer using
finished Probe YouTube in
products thermometer Google
Timer Classroom
 Waste
management Measuring/liquid
cups
 Occupational Funnel
Safety and Calculator
Health Knives
Standards Sharpening
on post- stones/steel
production Kitchen shears
activities
Chopping board
 HACCP Wooden ladle
basic
principles on Kitchen utensils
storage of may include:
finished
products Casseroles
 Current Mixing bowls
Good Colander
Manufacturin Utility trays
g practices Food tongs
 SSOP of
post-
production
activities
 Maintenance
of storage
facilities and
room

Unit of Competency: Process Food by Fermentation and Pickling
Module Title: Processing Food by Fermentation and Pickling
process foods by fermentation and pickling. It includes preparing equipment,
tools, materials and utensils that is used for processing of food by
fermentation and pickling. Likewise, also included preparing of raw materials,
performing pickling activities and conducting post-production activities.
LO 1. Prepare equipment, tools, materials and utensils
LO 3. Perform pickling activities
LO 4. Conduct post- production activities
Criteria Methods
1. Equipment  Guidelines:
and tools Learning FACE-TO – FACE-TO-
are o 7S (sort, FACE FACE( observi
Management
prepared in systematiz System- ( observing ng the COVID-
accordance e, sweep, the COVID-19 19 Health and
Google
with standardiz Health and safety
Classroom
manufactur e, self- safety protocols)
er’s discipline, protocols) -
safety and CBLM in :
specificatio Processing Demonstration
ns security) of -Lecture -Observation
Good Food by
2. Processing Fermentation Demonstration -Interview
materials Housekee -Discussion -Oral
ping and Pickling
are Questioning
sourced-out o Halal Distance
Tutorial
and made guidelines Learning :
Videos in disc
available ONLINE:
or flash drive • Printed CBLM
according to  Inventory
work control and •Tutorial videos Computer
requirement storage of in disc or flash Based
Slide drive in
s various assessment
3. Kitchen equipment, Presentation
materials or • Slide
utensils are tools and Presentation -Interview with
checked utensils eCBLM Oral
Materials or
and eCBLM Questioning
sanitized in  Sources of via Video
accordance good and Conference
with quality kitchen ONLINE:
manufactur supplies and Chiller -Computer Written Exam
er’s materials Refrigerator based in Google
specificatio Freezer Training Forms
 Preventive
ns. Weighing scale ( e learning)
maintenance
4. Safety Food via Google Submission of
of various
measures processor Classroom as Work sample
equipment
are applied Plastic impulse LMS via online
and tools
in sealer
accordance Cooking vat -Online
with Probe Lecture via
Occupation thermometer Google Meet
al Safety Timer
and Health pH meter -Online Chat
Standards calculator Learner
fermentation support via
(OSHS) vat Facebook
5. Messenger
-Online
Utensils: Discussion
Forum via
Casserole Google
Colanders Classroom
Bowls
Food tongs -Online Video
Strainers Tutorials
Basting spoon using
Paddle YouTube in
Knives Google
Peelers Classroom
Raw materials:
vegetables
Fruits
Fruit juices

Criteria Methods
1. Raw  Methods of
materials inspecting Learning FACE-TO – FACE-TO-
for /sampling Management FACE FACE( observi
fermentatio deliveries System- ( observing ng the COVID-
n and Google the COVID-19 19 Health and
pickling  Sorting and Health and safety
Classroom
are sorted grading raw safety protocols)
and materials protocols) -
CBLM in :
graded  Procedures of Processing Demonstratio
according preparing raw Food by -Lecture n
to materials Fermentatio Demonstratio -Observation
specificatio n and n -Interview
n standard  Functions and Pickling -Discussion -Oral
2. Raw uses of tools and Questioning
materials utensils for raw Distance
Tutorial
are material Learning :
Videos in
prepared preparation ONLINE:
disc or flash • Printed CBLM
based on
 Steps in using drive •Tutorial videos
specific Computer
procedures tools and operating in disc or flash Based
and equipment drive in assessment
methods of Slide
processing o weighing • Slide -Interview with
Presentation
3. Tools and scales Presentation Oral
materials or
Materials or
utensils for o food processor eCBLM Questioning
eCBLM
raw and via Video
materials Conference
are used o cutter ONLINE:
based on -Computer Written Exam
work  Trimmings of raw in Google
Chiller based
requireme materials Forms
Refrigerator Training
nts and  Methods of Freezer ( e learning)
manuals accomplishing Weighing via Google Submission of
4. Equipment forms and scale Classroom as Work sample
are checklists of raw Food LMS via online
operated materials as processor
following received and Plastic -Online
manufactur rejects impulse Lecture via
er’s sealer Google Meet
manual  Procedures on Cooking vat
reporting of Probe -Online Chat
defects, thermometer Learner
breakdown and Timer support via
other irregularities pH meter Facebook
during the calculator Messenger
activities to fermentation
immediate head/ vat
supervisor -Online
Discussion
 Recording and
Forum via
reporting of inputs
Google
 Four fundamental Utensils: Classroom
operations
(addition, Casserole -Online Video
subtraction, Colanders Tutorials
multiplication and Bowls using
division) Food tongs YouTube in
Strainers Google
o Conversions Classroom
Basting
(metric and spoon
English system) Paddle
for weights and Knives
measures Peelers
o Ratio and
proportions for Raw
preparing raw materials:
materials
vegetables
o Percentages Fruits
Fruit juices
 Food safety
principles and
practices on
alcoholic and
acetic acid
fermentation
 Current Good
Manufacturing
Practices
LO 3. Perform pickling activities

Criteria s Methods
1. Perform  Pickling procedures
fermentation and techniques Learning FACE-TO – FACE-TO-
and pickling including recording Manageme FACE FACE( obser
activities time and temperature nt System- ( observing ving the
according to of pickling Google the COVID- COVID-19
standard Classroom 19 Health Health and
procedures  Philippine National and safety safety
2. Required Standards on pickling protocols) protocols)
CBLM in :
ingredients  Operate equipment Processing -
for pickling for pickling Food by -Lecture Demonstrati
and Fermentati Demonstrati on
fermentation  Quality control tools on and on -Observation
are Pickling -Discussion -Interview
measured  Weighing scale -Oral
and weighed o Refractometer Distance Questioning
Tutorial
with Learning
o pH meter Videos in
approved :
disc or
specification ONLINE:
o salinometer flash drive • Printed
3. Fermentation
and pickling CBLM Computer
 Sensory testing of
solution are •Tutorial Based
pickled product videos in disc
prepared Slide assessment
 Inspection of pickled Presentatio or flash drive
with in
specification raw materials n materials -Interview
and or eCBLM with Oral
o texture • Slide
formulation Presentation Questioning
4. Raw o smell Materials or via Video
materials are eCBLM Conference
fermented in o color
accordance Chiller Written
to the  Production Data Refrigerator ONLINE: Exam in
enterprise Freezer -Computer Google
requirements  Good quality of raw Weighing based Forms
materials for pickling scale Training
 Inspection of Food ( e learning) Submission
fermented raw processor via Google of Work
materials Plastic Classroom sample via
impulse as LMS online
o Sensory-visual sealer
Cooking vat -Online
o Smell Probe Lecture via
o Taste thermomete Google Meet
r
 Good qualities of Timer -Online Chat
fermented raw pH meter Learner
materials calculator support via
fermentation Facebook
 Food safety principles vat Messenger
and practices for
fermented activities
 Current Good -Online
Manufacturing Discussion
Practices for Utensils: Forum via
fermented raw Google
materials Casserole Classroom
Colanders
 SSOP for fermented Bowls -Online
raw materials Food tongs Video
Strainers Tutorials
Basting using
spoon YouTube in
Paddle Google
Knives Classroom
Peelers
Raw
materials:
vegetables
Fruits
Fruit juices
LO 4. Conduct post production activities
Criteria Methods
1. Packed  Inspectio
finished n and Learning FACE-TO – FACE-TO-
products are checking Management FACE FACE( observi
stored procedur System- ( observing the ng the COVID-
according to es of Google COVID-19 19 Health and
required various Classroom Health and safety
storage equipme safety protocols)
condition nt, tools CBLM in : protocols) -
2. Tools, and Processing Food Demonstration
materials utensils by Fermentation -Lecture -Observation
and and Pickling Demonstration -Interview
equipment  Quality -Discussion -Oral
are cleaned control Questioning
tools Tutorial Videos
and stored Distance
in disc or flash
based on  Quality Learning :
drive
workplace processi ONLINE:
procedures • Printed CBLM
ng •Tutorial videos
and materials Slide Computer
operation in disc or flash Based
drive in
3. Proper  Methods Presentation assessment
disposal of of materials or
• Slide
wastes are accompli eCBLM Presentation -Interview with
practiced shing Materials or Oral
according to forms eCBLM Questioning
environment and via Video
al rules and checklist Chiller Conference
regulations s of raw Refrigerator ONLINE:
4. Production materials Freezer -Computer Written Exam
data as Weighing scale based Training in Google
checklist is received Food processor ( e learning) Forms
accomplishe and Plastic impulse via Google
d according rejects sealer Classroom as Submission of
to enterprise Cooking vat LMS Work sample
protocol Probe via online
thermometer -Online
Timer Lecture via
pH meter Google Meet
calculator
fermentation vat -Online Chat
Learner
support via
Utensils: Facebook
Messenger
Casserole
Colanders
Bowls -Online
Food tongs Discussion
Strainers Forum via
Basting spoon Google
Paddle Classroom
Knives
Peelers -Online Video
Tutorials using
Raw materials: YouTube in
Google
vegetables Classroom
Fruits
Fruit juices
Unit of Competency: Process Food by Sugar concentration
Module Title: Processing Food by Sugar concentration
process foods by sugar concentration which include to prepare equipment,
tools, materials and utensils, prepare the raw materials, pack sugar
concentrated products and perform post- production activities.
LO 3. Cook sugar concentrates
LO 4. Pack sugar concentrated products
Criteria Methods
1. Equipment  Parts and
and tools functions of Learning FACE-TO – FACE-TO-
are equipment, Management FACE FACE( obser
prepared in quality System- ( observing the ving the
accordance control tools/ Google Classroom COVID-19 COVID-19
with instruments Health and Health and
manufactur and utensils CBLM IN safety safety
er’s  Inspection Processing Food protocols) protocols)
specificatio and checking by Sugar -
ns procedures of concentration -Lecture Demonstrati
2. Processing various Demonstration on
materials equipment, Tutorial Videos in -Discussion -
are tools and disc or flash drive Observation
sourced-out utensils Distance -Interview
and made  Quality Learning : -Oral
available control tools: Slide Presentation Questioning
according to materials or • Printed CBLM
work o Weighing eCBLM •Tutorial videos
requirement scale in disc or flash ONLINE:
drive in
s. o Candy Equipment
3. Kitchen Computer
thermom • Slide
utensils are Chiller Presentation Based
eter
checked Refrigerator Materials or assessment
and o pH meter Weighing scale eCBLM
sanitized in Food processor -Interview
accordance o refractom Plastic impulse with Oral
with eter sealer ONLINE: Questioning
manufactur Cooking vat -Computer via Video
 Quality
er’s processing Probe thermometer based Training Conference
specificatio materials Timer ( e learning)
ns. pH meter via Google Written
4. Safety  Waste juice extractor Classroom as Exam in
measures management blender LMS Google
are applied  Occupational chopping boards Forms
in Safety and steam jacketed -Online
accordance Health kettle Lecture via Submission
with Standards jar lifter Google Meet of Work
Occupation (OSHS) wire basket sample via
al Safety PPE -Online Chat online
and Health  Current Learner
Standards Good Utensils: support via
(OSHS) Manufacturin Casserole Facebook
g Practices Colanders Messenger
Bowls
 Sanitation Food tongs
Standard Strainers -Online
Operating Basting spoon Discussion
Procedures Paddle Forum via
(SSOP) for Peelers Google
preparation Chopping boards Classroom
of
equipment, Raw materials: -Online Video
tools and Tutorials using
kitchen Fruits YouTube in
utensils vegetables Google
 Inventory Classroom
control and
storage of
various
equipment,
tools and
utensils
 Sources of
good and
quality
kitchen
supplies and
materials
 Preventive
maintenance
of various
equipment
and tools
 Methods of
accomplishin
g forms and
checklists of
raw materials
as received
and rejects
 Procedures
on reporting
of defects,
breakdown
and other
irregularities
during the
activities to
immediate
head/
supervisor
 Recording
and reporting of
inputs

Assessment Contents Conditions Methodologies Assessmen
Criteria t Methods
1. Raw materials Methods of
are sorted and inspecting Learning FACE-TO – FACE-TO-
graded in /sampling Management FACE FACE( obs
accordance with deliveries System- ( observing erving the
product  Sorting and Google the COVID-19 COVID-19
specifications grading raw Classroom Health and Health and
and standards. materials safety safety
2. Sorted fruits are  Procedures of CBLM IN protocols) protocols)
prepared preparing raw Processing -
according to materials Food by Sugar -Lecture Demonstrat
required forms  Functions and concentration Demonstratio ion
and target uses of tools n -
finished product and utensils Tutorial Videos -Discussion Observatio
3. Prepared fruits for raw in disc or flash n
for jelly and material drive Distance -Interview
marmalade preparation Learning : -Oral
making are Questionin
boiled to obtain  Using tools Slide • Printed CBLM g
the juice extract and operating Presentation •Tutorial videos
4. Required equipment materials or in disc or flash
drive in
amounts of o weighing Ecblm ONLINE:
pectin (jams scales
and jellies), EQUIPMENT • Slide Computer
sugar and citric o food Presentation Based
acid are processor Chiller Materials or assessmen
eCBLM
measured o pH meter Refrigerator t
according to and Weighing scale
specifications Food ONLINE: -Interview
5. Tools and o cutter processor -Computer with Oral
utensils for raw Plastic impulse based Questionin
materials are  Trimmings of sealer g via Video
Training
used based on raw materials Cooking vat Conference
( e learning)
work  Procedure in Probe via Google
requirements testing pectin thermometer Classroom as Written
and manuals. content, total Timer LMS Exam in
5. Equipment are soluble solids pH meter Google
operated (TSS) and pH juice extractor -Online Forms
following blender Lecture via
manufacturer’s  Ratio and chopping Google Meet Submissio
manual. proportions boards n of Work
for preparing steam jacketed -Online Chat sample via
raw materials kettle Learner online
jar lifter support via
 Percentages
wire basket Facebook
 Food safety PPE Messenger
principles and
practices on Utensils:
alcoholic and Casserole -Online
acetic acid Colanders Discussion
fermentation Bowls Forum via
Food tongs Google
 Current Good Strainers Classroom
Manufacturin Basting spoon
g Practices Paddle -Online Video
Peelers Tutorials
Chopping using
boards YouTube in
Google
Raw Classroom
materials:
Fruits
vegetables
LO 3. Cook sugar concentrates
Criteria Methods
1. Prepared  Cooking and
fruits in any cooling FACE-TO – FACE-TO-
form are procedures Learning FACE FACE( observi
blended with Management ( observing ng the COVID-
sugar mixture  Product System- the COVID-19 19 Health and
2. Mixture is standards for Google Health and safety
cooked to sugar Classroom safety protocols)
required preserves protocols) -
temperature  Sugar CBLM IN Demonstration
and total concentrate Processing -Lecture -Observation
soluble procedures Food by Sugar Demonstration -Interview
solids concentration -Discussion -Oral
3. Desired  Monitoring Questioning
endpoint is and recording Tutorial Distance
checked of cooking Videos in disc Learning :
using spoon time and or flash drive ONLINE:
test. temperature • Printed CBLM
•Tutorial videos Computer
 Operate Slide in disc or flash Based
various Presentation drive in
assessment
equipment materials or • Slide
 Thermometer eCBLM Presentation -Interview with
and Materials or Oral
Refractomete eCBLM Questioning
r Chiller via Video
Refrigerator ONLINE: Conference
 Inspection of Weighing scale
sugar -Computer
Food based Written Exam
concentrate processor in Google
products Training
Plastic impulse ( e learning) Forms
o texture sealer via Google
Cooking vat Classroom as Submission of
 Recording Probe LMS Work sample
and reporting thermometer via online
of inputs Timer -Online
pH meter Lecture via
 Food safety juice extractor
principles and blender Google Meet
practices on chopping
raw materials boards -Online Chat
preparations Learner
steam jacketed support via
 Current Good kettle Facebook
Manufacturin jar lifter Messenger
g Practices wire basket
PPE
-Online
Utensils: Discussion
Casserole Forum via
Colanders Google
Bowls Classroom
Food tongs
Strainers -Online Video
Basting spoon Tutorials
Paddle using
Peelers YouTube in
Chopping Google
boards Classroom
Raw materials:
Fruits
vegetables
LO 4. Pack sugar concentrated products
Criteria Methods
1. Sugar  Different packaging
concentrat materials, procedures FACE-TO – FACE-TO-
ed and techniques Learning FACE FACE( observi
products  Total Soluble Solids Manageme ( observing ng the COVID-
are (TSS) nt System- the COVID-19 19 Health and
packed  Filling temperature Google Health and safety
and  Sealing procedures and Classroom safety protocols)
weighed in techniques protocols) -
accordanc o Checking CBLM IN Demonstratio
e with headspace Processing -Lecture n
product Food by Demonstratio -Observation
specificati o Checking leakage Sugar n -Interview
ons and concentrati -Discussion -Oral
required  Air cooling procedures on Questioning
filling  Procedures in operating Distance
temperatur packing equipment Tutorial Learning :
e  PNS on sugar Videos in ONLINE:
2. Sugar concentrated products disc or • Printed CBLM
concentrat  Labeling information flash drive •Tutorial videos Computer
ed o Name of products in disc or flash Based
drive in
products assessment
are sealed o Net weight Slide
and Presentati • Slide -Interview with
labeled in o Ingredients on Presentation Oral
accordanc materials Materials or Questioning
o Production/ expiry eCBLM
e with date or eCBLM via Video
product Conference
specificati o Manufacturer’s ONLINE:
ons address Chiller -Computer Written Exam
3. Air cooling Refrigerato based in Google
is o Allergen program r Forms
Training
performed  Checking techniques Weighing ( e learning)
according for finished products scale via Google Submission of
to product  Recording of non- Food Classroom as Work sample
requireme conformance packed processor LMS via online
nts. products Plastic
4. Packing impulse -Online
 Accomplishing
equipment sealer Lecture via
enterprise forms for
is Cooking Google Meet
recording of products
operated vat
weights
in Probe -Online Chat
 Food safety principles
accordanc thermomet Learner
and practices for
e with er support via
packing operation
instruction Timer Facebook
s manual  Food handling pH meter Messenger
practices for packing juice
5. Finished operations extractor
product  Occupational Safety blender -Online
inspection and Health standards chopping Discussion
is for packing operations boards Forum via
performed  Current Good steam Google
following Manufacturing jacketed Classroom
quality Practices kettle
control  Sanitation Standard jar lifter -Online Video
parameter Operating Procedures wire Tutorials
s (SSOP) of packing basket using
operations PPE YouTube in
6. Food  Storing procedures
safety Google
and techniques for Utensils: Classroom
practices o packed products Casserole
are
Colanders
employed o excess materials
Bowls
according and ingredients Food tongs
to HACCP
 PNS on storage of Strainers
and cGMP
finished products Basting
7. Work
 Production data spoon
safety
 Recording of storage Paddle
measures
time and temperature Peelers
are
 Preparation of daily Chopping
applied in
boards
accordanc production input
e with report (spoilage and
OSHS. rejects) Raw
 Recording procedures materials:
of using enterprise
forms Fruits
 Inventory of excess vegetables
materials and
ingredients
 Food safety principles
and practices for
storage of finished
products
 Occupational Safety
and Health Standards
on post-production
activities
 Current Good
Manufacturing
practices
 SSOP of post-
production activities
 Maintenance of
storage facilities and
room

Competency Based Curriculum (Food Pro) Revised Mafe

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Competency Based Curriculum (Food Pro) Revised Mafe

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O TESDA-OP-CO-01-F11

Nominal Duration: 552 hour

Course Description: This course is designed to provide the student/learner with

Trainee Entry Requirements:

Trainees or students wishing to enrol in this course should possess the

 Computer Based Training ( e Learning) via Goggle Classroom as

SIZE IN AREA IN SQ. TOTAL AREA

Total workshop area 253.5

Unit of Competency: Participate in workplace communication

Module Title: Participating in workplace communication

Nominal Duration: 4 hours

Summary of Learning Outcomes:

Unit of Competency: Practice occupational health and safety procedures

LO3. Control hazards and risks.

LO 4. Maintain OHS awareness

Unit of Competency: Apply food safety and sanitation

Module Title: Applying food safety and sanitation

LO 2. Observe personal hygiene and good grooming

LO 3. Implement food sanitation practices

LO 4. Render safety measures and first aid procedures

LO 5. Implement housekeeping activities

Unit of Competency: Use standard measuring devices and instruments

LO 2. Review the Procedures in Using Standard Measuring Devices and Instruments

LO 3. Follow Procedures of Using Measuring Devices and Instruments

Unit of Competency: Use food processing Tools, Equipment and Utensils

LO 2. Operate food processing equipment

LO3. Perform post-operation activities

LO 2. Operate food processing equipment

LO3. Perform post-operation activities

Unit of Competency: Perform mathematical computation

LO 2. Review the various formulations

LO 3. Calculate production input and output

LO4. Compute production cost

LO 2. Review the various formulations

LO 3. Calculate production input and output

LO4. Compute production cost

Unit of Competency: Implement good manufacturing practice procedure

LO 2. Observe personal hygiene and conduct to meet GMP requirements

LO 3. Implement GMP requirements when carrying out work activities

LO 4. Participate in improving GMP

LO 6. Complete workplace documentation to support GMP

Unit of Competency: Implement environmental policies and procedures

LO 3. Respond to an environmental emergency

Unit of Competency: Processed food by Salting, curing and smoking

Module Title: Processing food by salting, curing and smoking

LO 1. Prepare equipment tools, materials and utensils

LO 2. Prepare raw materials

LO 3. Cure raw materials

LO 4. Process cured materials

LO 5. Pack processed cured materials

LO 6. Perform post-production activities

LO 2. Prepare raw materials

LO 3. Perform pickling activities

LO 2. Prepare raw materials

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