TESDA-OP-CO-05-F26

Rev. 00 – 03/01/17

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Pangasiwaan sa Edukasyong Teknikal at Pagpapaunlad ng Kasanayan

 APPLICATION FORM
REFERENCE NUMBER :
Qual – YY Region Province Number Series Number Series
alpha
code Assigned to AC

PICTURE
UNIQUE LEARNERS IDENTIFIER (ULI):
- - - - colored,
to be filled – out by the Processing Officer
passport size,

Applicant’s Signature Date of Application

Name of School/Training Center/Company:

Address:
Title of Assessment applied for:
 Full Qualification  COC  Renewal
1. Client Type
 TVET Graduating Student  TVET graduate  Industry worker  K-12  OWF
2. Profile
2.1. Name:

 SURNAME

 FIRSTNAME 

 MIDDLE  MIDDLE INITIAL

NAME EXTENSION
(e.g. Jr., Sr.)
NAME
Mailing
2.2.
Address:
Number, Street Barangay District

City Province Region Zip Code

2.3. Mother’s Name 2.4. Father’s Name
2.5. Sex 2.6. Civil Status 2.7. Contact Number(s) 2.8. Highest Educational 2.9. Employment Status
Attainment
 Male  Single Tel:  Elementary Graduate  Casual

 Female  Married Mobile:  High School Graduate  Job Order

 Widow/er E-mail:  TVET Graduate  Probationary

 Separated Fax:  College Level  Permanent

 College Graduate  Self - Employed
Others:
 Others: ____________  OFW
2.10 Birth date (mm/dd/yy): M M D D Y Y 2.11 Birth place: 2.12 Age:
3. Work Experience (National Qualification-related)
3.1. 3.2. 3.3. 3.4. 3.5. 3.6
Monthly No. of Yrs. Working
Name of Company Position Inclusive Dates Status of Appointment
Salary Exp.

(For more information, please use separate sheet)

4. Other Training/Seminars Attended (National Qualification-related)
4.1. 4.2. 4.3. 4.4 4.5
Title Venue Inclusive Dates No. of Hours Conducted By

(For more information, please use separate sheet)

5. Licensure Examination(s) Passed

5.1. 5.2. 5.3. 5.4. 5.5. 5.6.
Title Year Taken Examination Venue Rating Remarks Expiry Date

(For more information, please use separate sheet)

6. Competency Assessment(s) Passed

6.1. 6.2. 6.3 6.4. 6.5. 6.6.
Qualification
Title Level Industry Sector Certificate Number Date of Issuance Expiration Date
(For more information, , please use separate sheet)

ADMISSION SLIP
REFERENCE NUMBER :

Name of Applicant: Tel. Number: PICTURE

(Passport
Assessment Applied for: Official Receipt Number:
Date Issued:
size)
To be accomplished by the Processing Officer
Name of Assessment Center:

Check submitted requirements: Remarks:

 Accomplished Self-Assessment  Bring own Personal Protective Equipment

Guide

 Three (3) pieces colored passport size pictures

 Others. Pls. specify

Assessment Date: Assessment Time:

Note: Please bring this Admission Slip on your assessment date.

SELF ASSESSMENT GUIDE

Qualification: FOOD PROCESSING NC II

Units of Competency  PROCESS FOOD BY SALTING,CURING AND
Covered: SMOKING
 PROCESS FOOD BY FERMENTATION AND
PICKLING
 PROCESS FOOD BY SUGAR CONCENTRATION
 PACKAGE FINISHED/PROCESSED FOOD
PRODUCTS
Instruction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.
Can I? YES NO

PROCESS FOOD BY SALTING, CURING, AND SMOKING

Prepare equipment, tools and utensils for salting, curing and smoking
Determine correct quantities of conduit and accessories per job
requirements
Check salinity
Select, check and clean raw materials in accordance with approved
specifications*
Weigh cleaned raw materials in accordance with approved specifications
Prepare salting and curing solutions and mixtures
Undertake sanitary and hygienic curing of materials
Finish the cured materials
Cook the cured materials according to the food processing methods
mentioned above*
Prepare production report
Know food processing methods and system
Know basic mathematical operations and measurements
PROCESS FOOD BY FERMENTATION AND PICKLING
Prepare equipment, tools and utensils safely for fermentation and pickling
Check, sanitize and calibrate appropriate equipment, tools and utensils for
fermentation and pickling
Select, check and clean raw materials in accordance with specifications*
Weigh sorted materials for fermentation and pickling
Prepare salting and curing solutions and mixtures
Cut and slice raw materials according to required sizes and shapes
Perform alcoholic, acetic/lactic acid fermentation and pickling process*
Prepare production report
Apply food quality systems and principles
Apply Sanitary Food Handling Practices
Know fermentation and pickling method of food processing
Know basic mathematical operations and measurement
PROCESS FOOD BY SUGAR CONCENTRATION
Prepare the equipment, tools and utensils used for preserving foods by sugar
concentration in accordance with manufacturer’s specification
Check, calibrate, clean and sanitize the equipment, tools, utensils and
packing materials (bottles and caps)*
Select, sort and grade the raw materials in accordance with approved
specifications and standards*
Prepare and pre-treat raw materials in accordance with approved
specifications/standards, process parameters*
Check/test the brix, acid and pectin content of prepared and pre treated raw
materials
Measure the required acid, sugar and pectin according to approved
specifications*
Mix the measured acid, pectin, sugar and fruit/pulp/juice
Cook the mixture to desired end point and hot packs it in sterile glass jars
Apply food safety, personal hygiene and proper waste disposal*

Know food laws, regulations and codes

Prepare flow charts and production reports
Perform cut-out tests of finished/processed sugar concentrated products
PACKAGE FINISHED/PROCESSED FOOD PRODUCTS
Prepare packaging equipment and tools safely
Select and check appropriate packaging material according to requirements
of finished/processed food products
Monitor operation of packaging equipment
Undertake sanitary and hygienic packaging of finished/processed food
products*
Label packaged finished/processed food products properly
Store packaged labeled finished/processed food products according to
temperature and humidity requirements
Know food quality systems and principles
Apply sanitary food handling practices
Know packaging system, process and operations
Apply sanitary food handling practices
Know basic mathematical operations and measurements
Identify and report defects in packaging materials*
Identify and report breakdown in packaging equipment
Record and document production data

I agree to undertake assessment in the knowledge that information gathered will only be used for
professional development purposes and can only be accessed by concerned assessment personnel and
my manager/supervisor.

___________________________________ Date:
Candidate’s Name & Signature