Republic of the Philippines

Department of Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
 COURSE DESIGN

UNIT OF COMPETENCY : FOOD PROCESSING NC II

NOMINAL DURATION : 1200 HOURS

QUALIFICATION LEVEL : NC II

COURSE DESCRIPTION : This course is designed to enhance

knowledge, skills and attitude in processing foods
by salting, curing and smoking, process foods
by fermentation and pickling, process foods by
sugar concentration and package processed food
products.

It also includes competencies such as;

apply food safety and sanitation, use standard
measuring devices and instruments, use operate
processing equipment, tools and utensils, perform
mathematical computation, implement good
manufacturing practices, and procedures and
implement environmental policies and
procedures.
 COURSE STRUCTURE

Unit of No. of
Module Title Learning Outcomes
Competency Hours
CORE
1. Process food  Processing food by  Prepare equipment,
by salting, salting, curing and tools and utensils
curing and smoking  Prepare raw materials
smoking  Prepare salting and
curing solutions and
mixtures 400
 Cure the materials
 Finish the cured
materials
 Prepare production
report
2. Process food  Processing food by  Prepare equipment,
by fermentation fermentation and tools and utensils 400
and pickling pickling  Prepare raw materials
  Perform alcoholic
fermentation of fruits
and vegetables
 Perform acetic, lactic
acid fermentation and
pickling of vegetables
 Ferment fish and other
marine products
 Prepare production
report
3. Process food  Processing food by  Prepare equipment,
by sugar sugar tools and utensils
concentration concentration  Prepare the raw
materials
 Prepare acid, pectin
300
and sugar mixture
 Cook sugar
concentrates
 Prepare production
report
4. Package  Packaging  Prepare packaging
processed food processed food equipment, tools and
products products materials
 Undertake packaging of
100
processed food
products
 Perform post packaging
procedures

RESOURCES

I. TOOLS EQUIPMENT SUPPLIES

Polysealer Fermentation vat Bond paper

Soaking vat Steam jacketed kettle Computer paper

Salinometer Kettle (varying capacities) Note pad

Knife Sealer (can and plastic) Pencil/ball pen

Slicer ladle Index card

Peeler Fish scaler Clip

Spatula (Food scale) Folder

Colander Pulper finisher Clip pad

Food tong Plastic protect cap sealer Reporting and
recording logbook

Strainer Electric sealer Adhesive tape

Set of Measuring spoon Wire basket Chalk

Liquid measuring cup Exhaust box Pentel pen

Dry measuring cup Weighing scale(varying

capacities& sensitivities
Hot lifter Oven
Bowl Stove
Mixing bowl Burner
Utility tray Jack lift, trolley and wheeler
Casserole Chiller/refrigerator/freezer
Chopping board Smokehouse
Saucepan Cabinet dryer
Polymeter Bulletin board
Refractometer White board
Candy Thermometer Overhead projector
Jelly thermometer Computer with printer
Osterizer Steamer exhauster
Juice extractor Basting spoon paddle
Steamer

II. RAW MATERIALS/ INGREDIENTS

1. fresh egg
2. dressed poultry
3. fresh meat
4. fish and marine products
5. fruits
6. vegetables
7. salt
8. citric acid
9. Grana solution
10. Curing Ingredients
11. Sugar
 III. PERSONAL PROTECTIVE EQUIPMENT
1. apron/laboratory gown
2. mouth masks
3. gloves
4. caps/headband
5. Hairnet
6. ear plug
7. hand towels

IV. PACKAGING MATERIALS

1. glass jars
2. preserving cap
3. tin cans
4. earthen jars
5. polyethylene plastic
6. plastic seal
7. paper labels

LEARNING MATERIALS

Reference books

Hand-out / syllabus

Modules

Magazines/newspapers

Clippings

Computers

Course guides

Manuals

Recipe books/cards

Over-head projectors
 Videos/cameras

Television sets

ASSESSMENT METHODS

 observation
 demonstration and interview
 written test
 third party report
 portfolio

COURSE DELIVERY

 modular
 demonstrations
 lecture
 discussion
 dual training
 self-paced instruction

TRAINERS QUALIFICATION

 Must be a holder of NC II
 Must have undergone training on training methodology II (TM II)
 Must be computer literate
 Must be physically and mentally fit
 Must have at least 5 years job/industry experience
 Must be a civil service eligible (for government position or appropriate)
 Professional license issued by the professional regulatory commission

REFERENCES

 De Leon, Sonia Y. And Guzman, Matilde. 1998. PRESERVATION OF

PHILIPPINE FOODS. Phoenix Publishing House Inc., Quezon City
 Food Processing. Mateo-Based Textbook. 1976. Agrix how to Series. 1975.
Series 9, 18.
 Introduction to Fruit and Vegetable Processing. Module. University of Life.
1985.
 Garcia, Ligaya. Secondary Processing Projects. 1997. Meryland Publishing
Corporation.
 De Guzman, Ines. A module in Food Preservation Technology and Home
Economics.
 TABLE OF CONTENTS

SECTION I Page

Course Design ...................................................................................... i

Core Competency (Second Year) ................................................................. 1

A. Process Food by Salting, Curing and Smoking ......................... 2

Core Competency (Third Year) ................................................................. 12

A. Process Food by Fermentation and Pickling ............................ 13

Core Competencies (Fourth Year) ............................................................ 22

A. Process Food by Sugar Concentration ................................... 23

B. Package Processed Food Products .......................................... 31
SECTION II

ACKNOWLEDGMENT ...........................................................................
 ACKNOWLEDGMENTS

The Department of Education (DepEd), Central Office

through Technical Vocational Task Force, wishes to extend its

gratitude and appreciation to the Technical Education and Skills

Development Authority (TESDA) and all curriculum writers for

sharing their time and expertise in the development of a

Competency-Based Curriculum for Strengthening Technical

Vocational Education Program of the country.

CBC-CLM-CBLM WRITERS:

CLARITA M. ANTONIO

Jones Rural School

Jones, Isabela (Region II)

HELEN R. APILADO

Gov. Bado Dangwa Agro Industrial HS

Benguet (CAR)

DOLORES H. BORALO

Zamboanga del Norte NHS

Dipolog City (Region IX)

ADORACION E. ILAC

Camiling School for Home Industries

Sinilian 1st, Camiling, Tarlac (Region III)

LOLITA L. TEODOSIO

Fortunato F. Halili National Agricultural School

Guyong, Sta. Maria Bulacan (Region III)

JOSEFINA M. SUMALLO

Smar National Pilot Opportunity School of Agriculture

San Policarpo, Eastern Samar (Region VIII)

MA. NONELA B. CASTILLO

English

Rizal Experimental Station and Pilot

School of Cottage Industries (RESPSU)

Maybunga, Pasig City

NORA G. BALINES

Science

Rizal Experimental Station and Pilot

School of Cottage Industries (RESPSU)

Maybunga, Pasig City

GEMMA M. MACINAS

Mathematics

Rizal Experimental Station and Pilot

School of Cottage Industries (RESPSU)

Maybunga, Pasig City

MA. SISA S. LOPEZ

Science

E.Rodriguez Vocational High School

Nagtahan, Sampaloc, Manila (ERVHS)

NORMA D. TAOPO

Science

Floridablanca National Agricultural School

Floridablanca, Pampanga (Region III)

CRISITINA C. DEL ROSARIO

English

F.F. Halili National Agricultural School

Sta. Maria, Bulacan (Region III)

ANNABELLE OBON-MENGULLO

Math

Samar National Pilot Opportunity School of Agriculture

San Policarpo, Eastern Samar (Region VIII)

NORMA MANALO

English

Jones Rural School (Region 2)

FACILITATORS:

FLORDELIZA G. CAJILIG

TESDA, Alcantara National Trade School

Alcantara, Romblon (Region IV-B)

DR. SALVADOR B. ROMO

Jones Rural School

Jones, Isabela (Region II)

REFINEMENT & ENRICHMENT WRITERS:

CLARITA M. ANTONIO

Jones Rural School

Jones, Isabela

FELISA A. AGUSTIN

Bukig National Agricultural & Technical School

Bukig Aparri, Cagayan

MERCEDES C. RESULTAN

Speaker Eugenio Perez National Agricultural School

San Carlos City, Pangasinan

EMMANUELA A. CRUZ

Balagtas National Agricultural High School

Pulong Gubat, Balagtas Bulacan

EVELYN G. VELASQUEZ

English

Binmaley School of Fisheries

Binmaley, Pangasinan

MARIO B. MARAMOT

Science

Bauan Technical High School

Bauan, Batangas

CECILIA B. CASTILLO

Science

Siniloan National High School

Siniloan, Laguna

ADELAIDA R. GALUTAN

Mathematics

Gen. Mariano Alvarez technical School

GMA, Cavite
 COMPETENCY-BASED
CURRICULUM
(Second Year)

CORE COMPETENCY

 Process Food by Salting, Curing and Smoking

QUALIFICATION TITLE : FOOD PROCESSING NC II

UNIT OF COMPETENCY : PROCESS FOOD BY SALTING,

CURING

AND SMOKING
MODULE TITLE : PROCESSING FOOD BY SALTING, CURING

AND SMOKING

MODULE DESCRIPTION : This module covers the knowledge, skills

attitudes required in processing food by salting, curing and smoking such as
preparing equipment, tools, materials and utensils, preparing the raw materials,
preparing salting and curing solutions and mixture, curing the materials, finishing
the cured materials and preparing production report

SUMMARY OF LEARNING OUTCOMES

Upon completion of this module the students/trainees must be able to:

LO 1. prepare equipment, tools, materials and utensils;

LO 2. prepare the raw materials;

LO 3. prepare salting and curing solution and mixtures;

LO 4. cure the materials;

LO 5. finish the cured materials; and

LO 6. prepare production report.

LO 1. Prepare equipment, tools, materials and utensils

ASSESSMENT CRITERIA

1. Equipment and tools for salting, curing and smoking are

prepared in accordance with standard specifications.
2. Equipment are checked, sanitized in accordance with standard
specifications
3. Kitchen utensils are readied and sanitized in accordance with
manufacturers’ specifications.

CONTENTS

 Cleaning and sanitizing of equipment, tools, materials and

utensils for salting, curing and smoking meat, poultry eggs, fish
and other marine products.
 Uses and specifications of equipment, tools, instruments and
utensils

CONDITIONS

The following resources are needed:

 Salting, curing and smoking equipment and materials

 Smoke house
 Polysealer
 Soaking vats
 Chiller/refrigerator/freezer
 Oven
 Salinometer
 Weighing scales of varying capacities and sensitivities
 Cutting implements like knives, slicers, peelers
 Fuel for smoking like wood, wood shaving, sawdust, coconut
husks and shells, rice hulls, corn cobs, half dried leaves

 Kitchen Utensils
 Casseroles
 Mixing bowls
 Chopping boards
 Colanders
 Saucepans
  Utility trays
 Food tongs

METHODOLOGIES

 Modular
 Demonstrations
 Lecture
 Discussion

ASSESSMENT METHODS

 Observation
 Demonstrations and interview
 Written test
 LO 2. Prepare the raw materials

ASSESSMENT CRITERIA
 1. Raw materials are sorted and graded in accordance with
specifications.
2. Eggs for salting are cleaned and washed in accordance with
approved standard procedures.
3. Poultry for curing is skinned, eviscerated and washed in
accordance with approved specifications.
4. Meat for curing is skinned, deboned, sliced, chopped and
minced in accordance with approved specifications and
standard procedures.
5. Fish and other marine products are cleaned, scaled, eviscerated,
deboned, filleted and washed in accordance with approved
specifications and standard procedures.
6. Cleaned raw materials are weighed in accordance with approved
specifications.

CONTENTS

 Sorting and grading of raw materials for salting, curing and

smoking
 Steps in preparing raw materials for salting, curing and smoking

CONDITIONS

resources are needed:

 Salting, curing and smoking equipment and materials

 Weighing scales of varying capacities and sensitives
 Cutting implements like knives, slicers and peelers
 Kitchen utensils
 Colanders
 Basins
 Mixing bowls
 Utility trays
 Food tongs
 Raw materials
 Fresh eggs
 Dressed poultry
 Fresh meat
 Fish/other marine products
  Personal Protective Equipment (PPE) requirements
 Apron/laboratory gown
 Mouth masks
 Hand towels
 Head gears such as caps and hairnets

METHODOLOGIES

 Lecture discussion
 Dual training
 Self-paced learning or modular

ASSESSMENT METHODS

 Interview
 Written
 Practical examination
 Direct observation
 LO 3. Prepare salting, curing, solutions and mixtures

ASSESSMENT CRITERIA

1. Required salt and other ingredients and adjuncts for salting and
curing are measured and weighed in line with approved
specifications and Occupational Health and Safety
requirements.
2. Required ingredients for pumping pickles, cover pickle and dry
cure mixture are measured and weighed in line with approved
specifications.

CONTENTS
  Sanitary food handling practices.
 Uses and specifications of raw materials and ingredients
 Steps and techniques in preparing salting, curing solutions and
mixtures

CONDITIONS

The following resources are needed:

 Weighing scales of varying capacities and sensitives

 Salinometer
 Kitchen utensils
 Casseroles
 Mixing bowls
 Sauce pan
 Utility trays
 Ladles
 Measuring cups/spoons
 Ingredients
 Salt
 Sugar
 Condiments
 Spices
 Herbs
 Grana solutions
 Preservatives
 Personal Protective Equipment (PPE) requirements
 Apron/laboratory gown
 Towel
 Head gears (caps, hairnets)

METHODOLOGIES

 Lecture
 Demonstrations
 Self-Paced/modular
 Group discussion
ASSESSMENT METHODS

 Interview/oral
 Written test
 Demonstrations
 Direct observation
 LO 4. Cure the materials

ASSESSMENT CRITERIA

1. Curing mixture and prepared materials are mixed in accordance

with approved specifications and enterprise requirements.
2. Mixture is allowed to be cured at room or refrigerated
temperature at appropriate number of days.
3. Materials being cured are kept submerged in solution to obtain
even distribution/ penetration of curing mixture in line with
approved specifications.

CONTENTS

 Curing procedure and techniques

 Salting procedure and techniques

CONDITIONS
g resources are needed:

 Soaking vats
 Chiller/ refrigerator/ freezer
 Mixing bowls, mixing spoons
 Fresh meat, fresh eggs, dressed poultry, fish and other marine
products.
 Ingredients (salt, sugar, condiments, spices, herbs, grana
solutions)
 Apron/ laboratory gown, mouth masks, gloves, hairnets

METHODOLOGIES

 Demonstrations
 Lecture/discussion
 Self paced learning/ modular
 Video viewing

LO 5. Finish the cured materials

ASSESSMENT CRITERIA
 1. Cured food materials are removed from the solutions, washed
and drained in accordance with standard operating procedures.
2. Drained cured materials are cooked in proper cooking medium
3. Cooked cured products are smoked according to specifications.
4. Cooked cured smoked products are transferred to containers
and cooled according to specifications.
5. Salted eggs are hard boiled and colored with grana solution
according to approved specifications.

CONTENT

 Smoking procedures and techniques

 Total Quality Management and Food Quality Systems Principles
 Hazard Analysis Critical Control Points
 Good Manufacturing Control Points

CONDITIONS

The following resources are needed:

 Smoke house
 Fuel for smoking like wood, wood shavings, half dried leaves,
coconut husks and shells, rice hulls, corn cubs and saw dust.
 Polysealer
 Colanders, saucepans, utility trays, food tongs, ladles and basins.
 Apron/ laboratory gown

METHODOLOGIES

 Self-paced learning/modular
 Lecture/discussion
 Demonstrations

ASSESSMENT METHOD

 Observation
  Oral/interview
 Written test
 Practical demonstrations

LO 6. Prepare production report

ASSESSMENT CRITERIA

1. Daily production input is noted and documented according to

standard operating procedures.
2. Daily production output is noted and documented according to
standard operating procedures.
3. All production data are recorded and presented according to
prescribed format.

CONTENTS

 Procedure for determining the selling price of processed food

products
 Financial recording

CONDITIONS

The following resources are needed:

 Bond papers
 Clips
 Folders
 Reporting and recording forms
 Pentel pens
METHODOLOGIES

 Self-paced learning
 Lecture
 Group discussion

ASSESSMENT METHODS

 Interview
 Written examination
 Portfolio
 Reporting

COMPETENCY-BASED
CURRICULUM
(Third Year)
 CORE COMPETENCIES

 Process Food by Fermentation and Pickling

QUALIFICATION TITLE : FOOD PROCESSING NC II

UNIT OF COMPETENCY : PROCESS FOOD BY

FERMENTATION

AND PICKLING

MODULE TITLE : PROCESSING FOOD BY FERMENTATION

AND PICKLING

MODULE DESCRIPTION : This module covers the knowledge, skills

and attitudes required in processing food by fermentation and pickling.
These include preparing equipment, tools and utensils, preparing the raw
materials, performing alcoholic fermentation of fruits and vegetables and
performing acetic acid/lactic acid fermentation of fruits and vegetables,
fermenting fish and other marine products and preparing production report.

SUMMARY OF LEARNING OUTCOMES:

 Upon completion of this module, the students/trainees must be able to:

LO 1. prepare equipment, tools, materials and utensils;

LO 2. prepare the raw materials;

LO 3. perform alcoholic fermentation of fruits and vegetables;

LO 4. perform acetic acid/lactic acid fermentation/pickling of

vegetables;

LO 5. ferment fish and other marine products; and

LO 6. prepare production report.

LO 1. Prepare equipment, tools, materials and utensils

ASSESSMENT CRITERIA:

1. Equipment, tools, materials and utensils for fermentation and

pickling are selected according to requirements.
2. Equipment, tools, materials and utensils are checked and
calibrated in accordance with standard specifications.
3. Equipment/utensils for food processing methods are readied
and sanitized according to manufacturers specifications

CONTENT

 Functions of equipment, tools, materials and utensils

 Proper cleaning and sanitizing of equipment, tools, materials
and utensils
 Sanitary practices in Food Processing

CONDITIONS

The following resources are needed:

  Cold Storage equipment like chiller, refrigerator and freezer
 Jack lifts and trolleys
 Weighing scale of various capacities and sensitivities
 Fermentation vats
 Sealers (can and plastic)
 Cutting implements such as knives, peelers, slicers and cutters
 Kitchen utensils like casseroles, colanders, bowls and food tongs
 Strainers, basting spoon paddles, steam jacketed kettle lifters,
wire baskets, chopping boards, vegetable cutters and osterizers

METHODOLOGIES

 Self-paced learning
 Lecture/discussion
 Video viewing
 Demonstrations

ASSESSMENT METHODS

 Oral test/Interview
 Written test
 Practical demonstrations
LO 2. Prepare raw materials

ASSESSMENT CRITERIA

1. Raw materials are sorted and graded according to approved

criteria and enterprise requirements.
2. Sorted and graded fresh fruits and vegetables are weighed,
washed, peeled, cut and sliced according to required sizes and
shapes.
3. Fish and other marine products are cleaned, eviscerated, cut
and washed according to specifications.

CONTENTS

 Sorting and grading of raw materials

 Procedures and techniques in preparing fruits and vegetables for
pickling and fermentation
 Procedures in preparing fish and other marine products for
fermentation.
CONDITIONS

The following resources are needed:

 Tools and kitchen utensils

 Cold storage equipment like refrigerator, chiller and freezer
 Weighing scale of various capacities and sensitivities
 Cutting implements such as knives, peelers, slicers, cutters
 Casseroles, colanders, bowls, food tongs
 Chopping boards, vegetable cutters, osterizers trolleys
 Raw Materials
 Fresh fruits
 Fresh vegetables
 Fresh fish
 Other marine products
 Personal protective equipment(PPE) – apron, hairnet, handtowel,
gloves

METHODOLOGIES

 Self-paced instruction
 Lecture
 Group Discussion
 Demonstrations
 Film viewing

ASSESSMENT METHODS

 Interview
 Direct observation
 Written test
 Practical demonstrations
 LO 3. Perform alcoholic fermentation of fruits and vegetables

ASSESSMENT CRITERIA

1. Prepared fruit is mixed with water according to specifications.

2. Mixture is allowed to boil and juice is extracted in accordance
with specifications and enterprise requirements.
3. Extracted juice is cooled and mixed with other ingredients like
sugar and yeast in accordance with specifications.
4. Juice is fermented for 1-2 weeks as required.
5. Fermented juice is strained, filtered and heated according to
specifications.

CONTENT

 Steps or procedures followed in alcoholic fermentation of fruits

and vegetables
CONDITIONS

ng resources are needed:

 Tools and Equipment

  Measuring of spoons/cups
 Fermentation vats
 Cutting implements such as knives, peelers, slicer, cutter
 Kitchen utensils like casseroles, colanders, bowls, food tongs
 Strainers, basting spoon paddle
 Cloth bag
 Personal protective equipment(PPE) – apron, hairnet, hand
towel, gloves

METHODOLOGIES

 Lecture/discussion
 Dual training
 Self-paced learning or modular
 Film viewing

ASSESSMENT METHODS

 Interview
 Practical demonstrations
 Direct observation
LO 4. Perform acetic acid/lactic acid fermentation/ pickling of
vegetables

ASSESSMENT CRITERIA

1. Alcoholic liquid is mixed with mother vinegar according to

specifications.
2. Mixture is allowed to ferment for 2-4 weeks according to
standard procedures.
3. Mixture is strained, filtered and clarified according to
specifications.
4. Acetous liquid is heated according to specifications.
5. Pickled products are prepared according to specifications.

CONTENTS

 Ingredients for acetic/lactic acid fermentation

 Procedures in acetic and lactic fermentation
 Classifications of fruit and vegetable pickles
 Pickling procedures and techniques
CONDITIONS

The following resources are needed:

 Materials
 Mother Vinegar
 Fermenting jars
 Fruits and vegetables
 Sugar
 Spices
 Tools and Equipment
 Stove
 Casserole
 Preserving jars with rubberized metal caps
 Strainer and clean cloth
 Measuring cups/spoons
 Ladle
 Personal protective equipment(PPE) – hand towels, hairnet,
apron, gloves

METHODOLOGIES

 Modular
 Demonstrations
 Lecture
 Discussion
 Viewing

ASSESSMENT METHODS

 Observation
 Demonstrations
 Interview
 Oral and written test
 LO 5. Ferment fish and other marine products

ASSESSMENT CRITERIA

1. Fish and other marine products are mixed with required salt
according to mixing requirements.
2. The mixture of fish and other marine products and salt are left
to ferment for 1-2 weeks in fermentation vats and vessels
according to standard procedures.
3. Fish paste and fish sauce are heated according to standard
procedures.

CONTENTS

 Classifications of fermented fish and other marine products

 Ingredients and spices for fermenting fish and other marine
products
 Fermentation procedures and techniques for fish and other
marine products

CONDITIONS

ng resources are needed:

  Weighing scales
 Earthen jars
 Glass jars
 Paddle
 Ingredients – salt, fish
 Measuring cups/spoons
 Personal protective equipment(PPE) – apron, hand towel, hairnet

METHODOLOGIES

 Demonstrations
 Self-paced learning
 Lecture/discussion
 Video viewing

ASSESSMENT METHODS

 Interview
 Written test
 Direct observation
LO 6. Preparation of product report

ASSESSMENT CRITERIA

All production data gathered are presented in prescribed format to

include:

1. daily production input (spoilage, rejects and variances); and

2. daily production output (yield, recoveries and variances)

CONTENTS

 Preparation of Production and Marketing Cost Data Sheet

CONDITIONS

The following resources are needed:

 Computer with printer

 Office materials like bond papers, computer papers, pencils,
ballpens, index cards, clips, folder and reporting and recording
forms
  Bulletin boards, chalk, white boards and markers
 Production data

METHODOLOGIES

 Lecture
 Group discussion
 Modular/self-learning

ASSESSMENT METHODS

 Oral questioning
 Direct observation
 Written report
COMPETENCY-BASED
CURRICULUM
(Fourth Year)

CORE COMPETENCIES

 Process Food by Sugar Concentration

 Package Processed Food Products

QUALIFICATION TITLE : FOOD PROCESSING NC II
UNIT OF COMPETENCY : PROCESS FOOD BY SUGAR
CONCENTRATION
MODULE TITLE : PROCESSING FOOD BY SUGAR
CONCENTRATION

MODULE DESCRIPTION : This

module covers the knowledge, skills and
attitudes required in processing food by
sugar concentration such as preparing
equipment, tools and utensils, preparing
the raw materials, performing acid, pectin
and sugar mixture, cooking sugar
concentrates and preparing production
report.

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainee must be

able to:
LO 1. prepare equipment, tools, materials and utensils;
LO 2. prepare the raw materials;
LO 3. perform acid, pectin and sugar mixture;
LO 4. cook sugar concentrates; and
LO 5. prepare production report.
 LO 1. Prepare equipment, tools and utensils

ASSESSMENT CRITERIA

1. Equipment, tools and utensils for processing food by sugar

concentration are prepared in accordance with the
manufacturer’s manual.
2. Equipment, tools and utensils are calibrated in accordance
with manufacturers specifications.
3. Equipment, tools and utensils for preserving foods by sugar
concentration are readied and sanitized as required.

CONTENTS

 Functions of tools, utensils and equipment for processing

foods by sugar concentration
 Preparing tools, equipments and utensils for sugar
concentration
 Proper cleaning and sanitizing of equipment, tools, materials
and utensils

CONDITIONS

The following resources are needed:

 Equipment
 Cooking equipment like stove
 Weighing scale of various capacities and sensitivities
 Tools/Utensils
  Jelly thermometer and measuring cups, measuring
spoons, jelmeter
 Cutting implements such as knives, peelers, slicers and
cutters
 Cooking utensils, like stainless, enameled, plastic
casseroles, saucepans, pressure canner, boiling water,
bath canner
 Strainers, colanders, jelly bags
 Chopping boards, jar lifters, mixing bowls, food tongs,
food brushes, timer, ladles, wooden spoons, osterizer
 Personal protective equipment(PPE)
 Complete cooking laboratory outfit
 Hairnets

METHODOLOGIES

 Demonstrations
 Lecture
 Film viewing

ASSESSMENT METHODS

 Oral and written report

 Written test
 Direct observation
 Practical examination with scoring rubric
 LO 2. Prepare raw materials

ASSESSMENT CRITERIA

1. Availability of raw materials are checked according to

required food processing methods.
2. Sorted fruits and vegetables are washed, peeled, sliced and
cut according to required sizes and shapes.
3. Prepared fruits and vegetable for jelly/jam and marmalade
are chopped finely.
4. Prepared fruits and vegetables for jelly and marmalade
making are boiled to obtain the juice extract.
5. Prepared finely chopped fruits and vegetables for jam
making are mixed with sugar.
6. Prepared fruits and vegetables to be preserved are cooked in
syrup as specified.

CONTENTS

 Sorting and grading of raw materials

 Preparing fruits for jelly, jam, marmalade and preserve
making

CONDITIONS

The following resources are needed:

 Equipment, tools and kitchen utensils
 Weighing scale of various capacities and sensitivities
 Knives, peelers, slicers and cutters
 Strainers, colanders, jelly bags
 Chopping boards, osterizers, measuring cups/spoons
 Mixing bowls, ladles, wooden spoons, food brushes
 Saucepans, casseroles
 Cooking range
 Raw Materials
 Fresh fruits and vegetables
 Sugar and water
 Chemical additives and preservatives (firming agent,
sodium benzoate, citric/ascorbic acid)
 Personal Protective Equipment(PPE)
  Laboratory gowns, gloves
 Hairnets

METHODOLOGIES
 Modular
 Group discussion
 Lecture
 Demonstrations

ASSESSMENT METHODS
 Oral/interview
 Direct observation
 Practical examination
 LO 3. Prepare acid, pectin and sugar mixture

ASSESSMENT CRITERIA

1. Required amounts of pectin, sugar and citric acid are

measured according to approved specifications.
2. Measured pectin, acid and sugar are mixed with chopped
fruit pulp/juice extract/pieces of fruits according to
approved specifications.

CONTENTS

 Test for pectin and acid contents

 Acid, sugar, pectin ratio adjustment and computation

CONDITIONS

The following resources are needed:

 Citric Acid/ascorbic acid
 Commercial pectin
 Sugar
 Chopped fruits, juice extract, pieces of fruits
 Denatured alcohol
Utensils/Equipment:
 Cooking utensils
 Stove
 Measuring spoon
 Knives
 Chopping board
 Ladles, wooden spoons
 Saucers, spoons

METHODOLOGIES

 Lecture discussion
 Self-paced learning
 Demonstrations

ASSESSMENT METHODS

 Oral and written report

 Actual performance
 Observation
 LO 4. Cook jams, jellies, marmalades and preserves

ASSESSMENT CRITERIA

1. Mixture is heated and cooked according to required

consistency.
2. Desired endpoint is checked and tested as specified.

CONTENTS

 Procedure and techniques in preserving fruits and vegetables

by sugar concentration
 Testing sugar concentrates to desired endpoint
 Characteristic of good finished products
 Problems in jelly and jam making
 Sample recipes for jam, jellies, marmalades and preserves

CONDITIONS

The following resources are needed:

Equipment:
 Cooking equipment like stove burner
Tools and Utensils:
 Candy thermometer
 Jelly thermometer
 Spoons
 Saucers
 Copper vat
 Ladles (stainless or wooden)

METHODOLOGIES
 Demonstrations
 Lecture/discussion
 Direct observation

ASSESSMENT METHODS
 Oral and written report
 Direct observation
 Written test
 Demonstrations
LO 5. Prepare production report

ASSESSMENT CRITERIA
 1. Daily production report input, output and variances are
documented according to enterprise requirements.
2. All production data gathered are recorded and presented
according to the prescribed format.

CONTENTS

 Procedure for determining the selling price of processed food

products
 Financial recording

CONDITIONS

The following resources are needed:

 Students must be provided with the following:
 Record notebook
 Ballpen
 Pad paper
 Calculator

METHODOLOGIES

 Lecture/discussion
 Tutorial
 Self-paced learning/modular

ASSESSMENT METHODS

 Oral and written report

 Portfolio
QUALIFICATION TITLE: FOOD PROCESSING NC II
UNIT OF COMPETENCY : PACKAGE PROCESSED FOOD
PRODUCTS

MODULE TITLE : PACKAGING

PROCESSED FOOD

PRODUCTS

MODULE DESCRIPTION : This

module covers the knowledge, skills and
attitudes required in packaging processed
food products such as preparing and
packaging equipment, tools and
materials, packaging of processed food
products and post packaging procedure.

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/trainees must be

able to:
LO 1. prepare packaging equipment, tools and materials;
LO 2. undertake packaging of processed food products; and
LO 3. undertake post packaging procedures.
 LO 1. Prepare packaging equipment, tools and materials

ASSESSMENT CRITERIA

1. Packaging materials are selected and checked according to

the finished processed food products’ specifications.
2. Packaging materials of varying sizes are washed and
sterilized in accordance with manufacturers’ specifications.
3. Appropriate tools and equipment are selected according to
specified packing requirements.
4. Packaging equipment is checked and readied according to
manufacturer’s specifications.
5. Operation of packaging equipment is monitored to ensure
conformity with specified product

CONTENTS

 Packaging materials and blank labels and stickers

 Packaging equipment, tools and utensils
 Preparing, washing and sterilizing packaging equipment, tools
and utensils

CONDITIONS

The following resources are needed:

1. Packaging materials
 Glass
 Metal
 Plastic
 Paper and paper board
 Composite can/Container
 Indigenous materials, trays. PEPP Bags, labels, sticker,
tags, glue and packaging tape
 Corrugated carton
 Flexibles
 Wood and wood products
2. Packaging Tools and Equipment
  Packaging machinery
 Weighing scales
 Food scales
 Can sealer
 Plastic protect cap sealer
METHODOLOGIES

 Self-paced learning
 Lecture/discussion
 Film viewing

ASSESSMENT METHODS

 Oral and written report

 Actual performance

LO 2. Undertake packaging of processed food products

ASSESSMENT CRITERIA
1. Cooled cured products are placed in appropriate packaging
materials.
2. Salted eggs are placed in trays/boxes in accordance with
specifications.
3. Fermented/pickled products are packaged and sealed
hermetically according to enterprise requirements.
4. Cooled processed products are wrapped clean according to
specifications.
 5. Canned/bottled products are sealed hermetically according
to approved specifications.
6. Sugar concentrated finished products are hot packed in dry
sterile glass bottles.
7. Dried/dehydrated food materials are packed in appropriate
packaging materials.
CONTENTS
 Selecting appropriate packaging materials according to
requirements of processed food products
 Packaging procedures and techniques
 Sanitary food handling practices

CONDITIONS
The following resources are needed:
 Packaging materials may include but not limited to
 Glass
 Metal
 Plastic
 Paper and paper board
 Composite can/container
 Indigenous materials, trays. PEPP
 Corrugated carton
 Flexible packaging materials
 Wood and wood products
 Packaging tools and equipment
 Packaging machinery
 Weighing scale
 Can sealer
 Plastic sealer
 Plastic protect sealer

METHODOLOGIES

 Self-paced learning
 Lecture/discussion
 Demonstrations

ASSESSMENT METHODS

 Oral and written report

 Observation
 Interview
 LO 3. Perform post-packaging procedure

ASSESSMENT CRITERIA

1. Packaged processed food products are sealed and labeled

according to specifications.
2. Condition of packed processed food products is checked to
ensure conformity with specified outputs.
3. Packaged processed food products are stored according to
required temperature and humidity.

CONTENTS

 Labeling materials
 Labeling procedures and techniques
 Package checks and inspection
 Proper storing of the labeled packaged processed products

CONDITIONS

The following resources are needed:

 Corrugated carton
 Labels
 Stickers
 Tags
 Glue
  Packaging tape
 Can sealer
 Plastic sealer
 Plastic protect cap sealer

METHODOLOGIES

 Lecture
 Group discussion
 Self-paced learning
 Demonstrations
 Field trip
 Tutorial

ASSESSMENT METHODS
 Interview
 Direct observation and questioning
 Practical test
 Portfolio
 Written test