Document No.

PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01

Unified TVET Program Registration and Rev. No. Page
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TESDA-SOP-CO-01-F07
Rev. No. 01-02/13/15
COMPETENCY-BASED CURRICULUM

A. Course Design

Course Title: Food Processing NC II

Nominal Duration : 552 hours
Qualification Level: NC II
Course Description: This course is designed to provide the students/learner with
knowledge, desirable 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:

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

 Develop the skill in processing foods by salting, curing, smoking, fermentation,

pickling, canning and sugar concentration.
 Prepare food processing equipment, tools, materials and utensils
 Prepare raw materials based on specified process
 Pack processed products in appropriate packaging materials

Course Structure:

BASIC COMPETENCIES:
No. of Hours: 18 hours

Unit of Competency Module Learning Outcomes Nominal

Duration
 Obtain and convey
workplace information
Participating in  Complete relevant work
1. Participate in workplace
workplace related documents 4 hrs
communication
communication
 Participate in workplace
meeting and discussion
 Describe team role and
responsibility
2. Work in team Working in team  Identify own role and 4 hrs
environment environment responsibility within a team
 Work as a team member
 Integrate personal objectives
with organizational goals
3. Practice career Practicing career  Set and meet work priorities 5 hrs
professionalism professionalism
 Maintain professional growth
and development
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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 Identify hazards and risks

 Evaluate hazards and risks

4. Practice occupational Practicing occupational
health and safety health and safety  Control hazards and risks 5 hrs
procedures procedures
 Maintain occupational health
and safety awareness

COMMON COMPETENCIES
No. of Hours: 14 hours

Unit of Competency Module Learning Outcomes Nominal

Duration
 Wear personal protective
equipment
 Observe personal hygiene
and good grooming
1. Apply food safety and Applying food safety  Implement food sanitation
2 hours
sanitation and sanitation practices
 Render safety measures and
first aid procedures
 Implement housekeeping
activities
 Identify standard measuring
devices and instruments.
 Review the procedures in
Using standard
2. Use standard measuring using standard measuring
measuring devices / 2 hours
devices / instruments devices and instruments.
instruments
 Follow procedures in using
measuring devices and
instruments
 Perform pre-operation
activities
3. Use food processing Using food processing
tools, equipment and tools, equipment and  Operate food processing 4 hours
utensils utensils equipment
 Perform post-operation
activities
 Gather and tabulate the
recorded data

Performing  Review the various

4. Perform mathematical formulations
mathematical 3 hours
computation
computation  Calculate production input
and output
 Compute production cost
5. Implement good Implementing good  Identify requirements of 2 hours
manufacturing practice manufacturing practice GMP related to own work

PROCEDURES MANUAL ON UTPRAS
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procedure
6. Implement environmental
policies and procedures
Unit of Competency
1. Process food by salting,
curing and smoking
2. Process foods by
fermentation and pickling
3. Process food by sugar
concentration
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 Observe personal hygiene
and conduct to meet GMP
requirements
 Implement GMP
requirements when carrying
out work activities
procedure
 Participate in improving GMP
 Participate in validation
processes
 Complete workplace
documentation to support
GMP
 Conduct work in accordance
with environmental policies
and procedures
Implementing
 Participate in improving
environmental policies 1 hours
environmental practices at
and procedures
work
 Respond to an
environmental emergency
CORE COMPETENCIES
No. of Hours: 520 hours
Module Learning Outcomes Nominal
Duration
 Prepare equipment, tools
and utensils
 Prepare raw materials
Processing food by
 Prepare salting and curing
salting, curing and 130 hours
solutions and mixtures
smoking
 Cure the materials
 Finish the cured materials
 Prepare production report
 Prepare equipment, tools,
and utensils
 Prepare raw materials
 Perform alcoholic
fermentation of
Processing foods by
fruits/vegetables
fermentation and 130 hours
 Perform acetic acid/lactic
pickling
acid fermentation/pickling of
vegetables
 Ferment fish and other
marine products
 Prepare production report
Processing food by  Prepare equipment, tools, 130 hours
sugar concentration and utensils
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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 Prepare raw materials

 Prepare acid, pectin, and
sugar mixture
 Cook sugar concentrates
 Prepare production report
 Prepare packaging
equipment, tools, and
materials
4. Package Packaging
 Undertake packaging of
finished/processed food finished/processed food 130 hours
finished/processed food
products products
products
 Perform post packaging
procedures
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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Assessment Methods: Written examination

Demonstration of practical skills
Direct observation
Interview

Course Delivery: Modular

Demonstration
Lecture/Discussion
Dual training
Resources:

LIST OF TOOLS, EQUIPMENT AND MATERIALS

FOOD PROCESSING NC II

Recommended list of tools, equipment and materials for the training of 25 trainees for Food
Processing NC II.

TOOLS EQUIPMENT MATERIALS

QTY Description QTY QTY Description
Description
5  Weighing scales 1  Smoke house A. Food supplies
(10 kg. capacity)
5  Dietetic scales (1 1  Chiller 5 doz  Fresh eggs
kg. capacity)
15  Pairing knives 1  Refrigerator 10 kgs  Fresh meat
10  Peelers 1  Freezer 10  Dressed poultry
pcs.
5  Measuring 5  Stoves 20  Fresh fish (medium
spoons, sets kgs. size)
5  Measuring cups 1  Jack lift 20  Fresh fish (small)
(solid) kgs.
5  Measuring cups 1  Trolley 10  Fresh fruits
(liquid) kgs.
2  Clocks/timer 1  Wheeler 10  Fresh vegetables
kgs.
15  Mixing bowls, 1  Poly/temperature 1 set  Curing ingredients
stainless steel sealer for ham (good for
10 kgs.)
10  Hard plastic 1  Cap sealer 1 set  Curing ingredients
chopping boards for tocino/longanisa
(good for 10 kgs.)
5  Dial thermometers 1  Pressure canner 3 kg  Salt (Pangasinan)

5  Osterizer 1  Pressure cooker 1 sack  Refined sugar

5  Jar liter 1  Cap seal 3 gal  Vinegar
1  Food processor, 1  Oven 2 gal  All spice pickling
set solution
5  Wire baskets 2  Steam-jacketed 1 kg  Citric acid
kettle
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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15  Casseroles 5  Smoking trays 1 kg  Sodium benzoate

stainless steel
10  Saucepan, 1  Meat grinder 1 kg  Firming agent
stainless steel
15  Spoons, wooden 1  Stuffer/linker 2 gal  Pineapple juice
(unsweetened)
10  Spoon, basting 1  Silent cutter 1 can  Active dry yeast
4  Paddles, wooden 2  Brix 1 gal  Mother vinegar
refractometers (0-
20o brix)
10  Food tongs 1  Salinometer B. Non food

2  Steamer 2  Electronic scales 2  PE plastic

(0.1 gm capacity) packs packaging
materials
5  Soaking container 1  Consistometer/visco 3  8 oz., 12 oz., round
simeter boxes bottles w/ PVC
caps
5  Fermented 1  Vacuum pack 3  Catsup bottles w/
containers machine boxes plastic caps
20  Utility trays 1  Laboratory scale 2  Cap seals
cabinet drier or packs
forced draft oven
15  Colanders, 1  Headspace gauge 2 gals  Disinfectant/sanitiz
stainless steel ers
 TRAINING 5  Bar soap/detergent
MATERIALS
 books/reference 1 btl.  Glue
 manual 1 pack  Tags/labels
  videos 10  Corrugate cartons

 10  Firewood for
bundl smoked house
es

Facilities:
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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SPACE REQUIREMENT SIZE IN METERS AREA IN SQ. TOTAL AREA IN SQ.

METERS METERS
A. Building (permanent)
Laboratory area 6 x10 60 60

Tool room & S/M storage area 4x5 20 20

Learning resource area 5x6 30 30
Wash area/comfort room (male 2.5 x 4 10 10
& female)
Total 120
Facilities/Equipment/Circulation 40
(30% of teaching
accommodation)
B. Experimental Land Area n/a

Total workshop area 160

Note: Experimental area will change according to availability of land.

TRAINER QUALIFICATION (TQ II)

 Must be a holder of Food Processing NC III or its equivalent
 Must have undergone training on Training Methodology II (TM II)
 Must be computer literate
 Must be physically and mentally fit
 *Must have at least 2 years job/industry experience
 Must be a civil service eligible (for government position or appropriate professional license
issued by the Professional Regulatory Commission)

* Optional. Only when required by the hiring institution.

Reference: TESDA Board Resolution No. 2004 03

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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. MODULES OF INSTRUCTION

Core Competencies :

Unit of Competency : PROCESS FOODS BY SALTING, CURING AND SMOKING

Modules Title: PROCESSING FOODS BY SALTING, CURING AND SMOKING

Module Descriptor:
This unit deals with the skills, knowledge and attitudes required to
process foods by Salting, Curing and Smoking
Nominal Duration: 50 hours

Summary of Learning
Outcomes:

LO1. Prepare Equipment, Tools, Materials and Utensils

LO2. Prepare the Raw Materials

LO3. Prepare Salting and Curing Solutions and Mixtures

LO4. Cure the Materials

LO5. Finish the Cured Materials

LO6. Prepare Production Report

Details of Learning Outcomes:

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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LO1. Prepare Equipment, Tools, Materials and Utensils

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

F2F
1.1 Equipment and  Prepare Tools  Salting, Curing x x x
and and Smoking
tools are prepared in
Equipment
accordance with equipment and

materials may
manufacturer’s
include but not
specifications limited to:
1.2 Processing  Smokehouse
materials are  Oven
sourced-out and  Salinometer
made available  Jack lifts,
according to work trolleys and
wheelers
requirements. 1.3  Clean and x x
 Weighing scales
Kitchen utensils are Sanitize of varying
checked and Equipment
and tools capacities and
sanitized in sensitivities
accordance with  Cutting
manufacturer’s implements like
specifications. knives, slicers,
peelers
1.4 Safety measures
 Kitchen utensils
are applied in include but not
accordance with limited to:
 Prepare x x
Occupational Safety Office  Casseroles
and Health Standards equipment  Mixing bowls
(OSHS) and supplies Chopping boards
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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Details of Learning Outcomes:

LO2. Prepare the Raw Materials

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
2.1 Raw materials  Sort  Salting, Curing x x x
are sorted and Raw and Smoking
graded in material equipment
s and materials
accordance with
 may include
product but not limited
specifications and to:
standards.  Smokehouse
2.2 Raw materials  Oven
are prepared based  Salinometer
on specified  Egg Salting  Jack lifts, x x x
trolleys and
procedures and
wheelers
methods of  Weighing
processing. scales of
2.3 Cleaned raw varying
materials are capacities and
weighed in sensitivities
accordance with  Cutting
implements
approved
like knives,
specifications. slicers, peelers
2.4 Tools and  Kitchen
utensils for raw  Prepare utensils
x x x
Poultry and include but
materials are used
Meat not limited to:
based on work
 Casseroles
requirements and
 Mixing bowls
manuals.
 Chopping
2.5 Equipment are  Prepare x x x
boards
Marine
operated following
products
manufacturer’s

manual.
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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 Weighing x x x
raw
materials


Details of Learning Outcomes:

LO3. Prepare Salting and Curing Solutions and Mixturesng of equipment.

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
 Required  OHS  Salting, Curing x x x
ingredients for guidelines in and Smoking
measuring equipment and
salting and curing Ingredients
materials may
are measured 
include but not
and weighed in limited to:
line with  Smokehouse
approved  Oven
specifications and  Salinometer
Philippine  Process  Jack lifts, x x x
Food trolleys and
National
Products wheelers
Standards (PNS
 Weighing scales
 3.2 Curing of varying
solutions are capacities and
prepared in line sensitivities
with approved  Cutting
specifications and  implements like
knives, slicers,
formulation.
peelers
 3.3 Tools and  Kitchen utensils
equipment are include but not
operated limited to:
following  Casseroles
instructional  Mixing bowls
manuals. oChopping
boards
 3.4 Raw materials
are cured in
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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accordance with
curing conditions
and enterprise
requirements

Details of Learning Outcomes:

LO4. Cure the Materials

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

F2F
4.1Cured materials  Standard  Salting, Curing x x x x
are washed and specifications and Smoking
drained in in Curing equipment
materials and materials
accordance with
may include
standard operating but not
procedures. limited to:
4.2 Post -curing  Smokehouse
processes are  Oven
performed in  Salinometer
accordance to  Jack lifts,
trolleys and
processing
wheelers
requirements.  Weighing
4.3 Food safety scales of
measures are varying
practiced following capacities and
PNS, HACCP and sensitivities
cGMP  Cutting
implements
4.4 Work safety
like knives,
practices are slicers, peelers
applied according  Kitchen
to OSHS utensils
4.5 Products are include but
evaluated using not limited to:
 Casseroles
sensory testing
 Mixing bowls
according to
Chopping
enterprise boards
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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procedures  Apply x x x
Curing
Solution to
materials

 compliance x x x
guidelines
for rte

 Handling x x x
cured
materials

Details of Learning Outcomes:

LO5. Finish the Cured Materials

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

F2F

5.1 Processed  Handling x x x x

cured materials cured
materials
are packed and
weighed in
accordance with
product
specifications
5.2 Processed
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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cured products are  Cooking x x x

sealed and labeled cured
materials
in accordance with
product
specifications
5.3 Packing
procedures are
practiced in  Smoking x x x
cured
accordance to materials
cCGMP
5.4 Packing
equipment is
operated in
accordance with
 Egg x x x
instructions Preservatio
manual 5.5 n
Finished product
inspection is
performed to
ensure conformity
with specifications.
x x x
5.6 Food safety
practices are
employed
according to
HACCP and cGMP
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
Unified TVET Program Registration and Rev. No. Page
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Details of Learning Outcomes:

LO6. Prepare Production Report

Learning Method Mode of Delivery

Independent Study
Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

F2F
6.1Packed  Handling  Smokehouse x x x x
finished food cured  Polysealer
materials  Soaking vats
products are  Chiller/refrigerator/
stored freezer
according to  Oven
 Salinometer
required
 Jack lifts, trolleys
storage and wheelers
condition  Weighing scales of
6.2. Tools,  Cooking varying capacities x x x
cured and sensitivities
materials and  Cutting implements
materials
equipment like knives, slicers,
are cleaned peelers
 Fuel for smoking
and stored like wood, wood
based on shavings, half-
workplace dried leaves,
 Smoking coconut husks & x x x
procedures shells, rice hulls,
cured
and operation materials corn cobs, saw
manuals dust
6.3. Proper
disposal of
wastes are
practiced
 Egg x x x
according to Preservat
environmental ion
rules and
regulations.
6.4.
Production
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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data checklist x x x
is
accomplished
according to
enterprise
protoco
 Document No.
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. MODULES OF INSTRUCTION

Core Competencies :

Unit of Competency : PROCESS FOODS BY FERMENTATION AND PICKLING

Modules Title: PROCESSING FOODS BY FERMENTATION AND PICKLING

Module Descriptor:
This unit deals with the skills, knowledge and attitudes required to
process foods by Fermentation and Pickling
Nominal Duration: 130 hours

Summary of Learning
Outcomes:

LO1. Prepare Equipment, Tools and Utensils

LO2. Prepare Raw Materials

LO3. Perform Alcoholic Fermentation of Fruits/Vegetables

LO4. Perform Acetic Acid/ Lactic Acid Fermentation/pickling of Vegetables

LO5. Ferment Fish and Other Marine Products

LO6. Prepare Production Report

Details of Learning Outcomes:

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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LO1. Prepare Equipment, Tools, Materials and Utensils

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

F2F
1.1 Equipment and  Prepare Tools  Salting, Curing x x x
and and Smoking
tools are prepared in
Equipment
accordance with equipment and

materials may
manufacturer’s
include but not
specifications limited to:
1.2 Processing  Smokehouse
materials are  Oven
sourced-out and  Salinometer
made available  Jack lifts,
according to work trolleys and
wheelers
requirements. 1.3  Clean and x x
 Weighing scales
Kitchen utensils are Sanitize of varying
checked and Equipment
and tools capacities and
sanitized in sensitivities
accordance with  Cutting
manufacturer’s implements like
specifications. knives, slicers,
peelers
1.4 Safety measures
 Kitchen utensils
are applied in include but not
accordance with limited to:
 Prepare x x
Occupational Safety Office  Casseroles
and Health Standards equipment  Mixing bowls
(OSHS) and supplies Chopping boards
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
Unified TVET Program Registration and Rev. No. Page
04 13
Accreditation System
Issued by Date
Program Registration (Land-Based) CO

Details of Learning Outcomes:

LO2. Prepare the Raw Materials

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
2.1 Raw materials  Sort  Salting, Curing x x x
are sorted and Raw and Smoking
graded in material equipment
s and materials
accordance with
 may include
product but not limited
specifications and to:
standards.  Smokehouse
2.2 Raw materials  Oven
are prepared based  Salinometer
on specified  Egg Salting  Jack lifts, x x x
trolleys and
procedures and
wheelers
methods of  Weighing
processing. scales of
2.3 Cleaned raw varying
materials are capacities and
weighed in sensitivities
accordance with  Cutting
implements
approved
like knives,
specifications. slicers, peelers
2.4 Tools and  Kitchen
utensils for raw  Prepare utensils
x x x
Poultry and include but
materials are used
Meat not limited to:
based on work
 Casseroles
requirements and
 Mixing bowls
manuals.
 Chopping
2.5 Equipment are  Prepare x x x
boards
Marine
operated following
products
manufacturer’s

manual.
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
Unified TVET Program Registration and Rev. No. Page
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Issued by Date
Program Registration (Land-Based) CO

 Weighing x x x
raw
materials


Details of Learning Outcomes:

LO3. Perform Alcoholic Fermentation of Fruits/Vegetables

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
 Sort Raw  Cold storage x x x
- Correct materials equipment like
proportion of chiller,
acid procedure refrigerator,
freezer
in  Jack lifts and
fermentation. trolleys
 Weighing
- Correct scale of
proportion on various
pickling capacities and
solution. sensitivities
 Prepare and  Fermentation x x x
sort fresh vats
- Correct fruits and  Sealers (can
mixture of boil vegetables and plastic)
juices is  Cutting
extracted in implements
accordance such as
with knives,
peelers, slicer,
specification
cutter
 Kitchen
utensils like
casserole,
colanders,
 Prepare bowls, food x x x
Marine tongs
Products

Details of Learning Outcomes:

 Document No.
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LO4. Perform Acetic Acid/ Lactic Acid Fermentation/pickling of Vegetables

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
 Prepare  Cold x x x
- Correct mixing alcoholic storage
of fruit and fermentation equipment
mixture like chiller,
vegetable as
 refrigerator,
specified. freezer
 Jack lifts
- Correct mixing and trolleys
techniques.  Weighing
scale of
- Correct various
capacities
proportion of
 Fermentatio and x x x
juice and sensitivities
n Process
vegetables.  Fermentati
on vats
 Sealers
(can and
plastic)
 Cutting
implements
such as
knives,
peelers,
slicer,
cutter
 Kitchen
 Prepare utensils like
x x x
Marine casserole,
Products colanders,
bowls, food
tongs

 Combined x x x
Compendiu
m of Food
Additive
Specification
s

Details of Learning Outcomes:

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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LO5. . Ferment Fish and Other Marine Products

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
- Cleaning  Prepare  Cold x x x
method of fish alcoholic storage
fermentation equipment
and other
mixture like chiller,
marine refrigerator,
product freezer
according the  Jack lifts
specified and trolleys
procedure.  Weighing
scale of
- Mixture of
various
fresh and capacities
other marine  Fermentatio and x x x
product and n Process sensitivities
salt are left  Fermentati
ferment for on vats
 Sealers
1-2 weeks.
(can and
- Fish and plastic)
marine  Cutting
product is implements
eviscerated such as
according to knives,
peelers,
specification.
slicer,
- Eviscerate fish cutter
is washed as  Kitchen
 Prepare utensils like
x x x
required
Marine casserole,
- Processing Products
step/procedur colanders,
bowls, food
e in tongs
fermenting is
correctly  Combined x x x
follow. Compendiu
- Fish and other m of Food
marine Additive
product are Specification
wined with s
required salt.
- The mixture of
fresh and
other marine
products and
 Document No.
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salt are
require
fermenting for
1-2 weeks in
fermentation
vats/vessels.
- Processing
step/procedur
e in
fermenting
fish are
correctly
followed.
- Acceptable
products
characteristics
of fermented
fish are
attained
following
specification
and standard.

Details of Learning Outcomes:

LO6. Prepare Production Report

Learning Method Mode of Delivery

Independent Study

Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F

6.1Packed  Manage Computer x x x

Production Printer
finished food
data
products are Work area
Paper
stored according
Ballpen
to required Record book
storage
condition
6.2. Tools,
materials and
 Document No.
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equipment are x x x
cleaned and
stored based on
workplace
procedures and
operation
manuals
6.3. Proper
disposal of
wastes are
practiced
x x x
according to
environmental
rules and
regulations.
6.4 Production
data checklist is  x x x

accomplished
according to
enterprise
protoco

MODULES OF INSTRUCTION
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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Core Competencies :

Unit of Competency : PROCESS FOODS BY SUGAR CONCENTRATION

Modules Title: PROCESSING FOODS BY SUGAR CONCENTRATION

Module Descriptor: This unit deals with the knowledge, skills and attitudes required to
process foods by Sugar Concentration
Nominal Duration: 130 Hours

Summary of Learning
Outcomes:

LO1. Prepare Equipment, Tools and Utensils

LO2. Prepare Raw Materials

LO3. Prepare Acid, Pectin and Sugar Mixture

LO4. Cook Sugar Concentrates

LO5. Prepare Production Report

Details of Learning Outcomes:

LO1. Prepare Equipment, Tools, Materials and Utensils

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
Unified TVET Program Registration and Rev. No. Page
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Accreditation System
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Program Registration (Land-Based) CO

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar
Forum

Online
Video

Time

F2F
1.1 Equipment  Prepare  Salting, Curing x x x
Tools and and Smoking
and tools are
Equipment
prepared in equipment

and materials
accordance with
may include
manufacturer’s but not
specifications limited to:
1.2 Processing  Smokehouse
materials are  Oven
sourced-out and  Salinometer
made available  Jack lifts,
trolleys and
according to work  Clean and x x
wheelers
requirements. 1.3 Sanitize  Weighing
Kitchen utensils Equipment
and tools scales of
are checked and varying
sanitized in capacities and
accordance with sensitivities
manufacturer’s  Cutting
implements
specifications.
like knives,
1.4 Safety slicers,
measures are peelers
 Prepare x x
applied in Office  Kitchen
accordance with equipment utensils
Occupational and include but
supplies not limited to:
Safety and Health
 Casseroles
Standards (OSHS)
 Mixing bowls
Chopping
boards

Details of Learning Outcomes:

LO2. Prepare the Raw Materials

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
2.1 Raw materials  Prepare and  Salting, Curing x x x
sort Raw and Smoking
are sorted and
materials
graded in equipment
and materials
accordance with
may include
product but not limited
specifications and to:
standards.  Smokehouse
2.2 Raw materials  Oven
are prepared based  Salinometer
on specified  Prepare  Jack lifts, x x x
Raw trolleys and
procedures and
materials for wheelers
methods of jam/jelly or  Weighing
processing. marmalade scales of
2.3 Cleaned raw varying
materials are capacities and
weighed in sensitivities
accordance with  Cutting
implements
approved
like knives,
specifications. slicers, peelers
2.4 Tools and  Kitchen
utensils for raw  jam/jelly or utensils
x x x
marmalade
materials are used include but
Preparation
based on work not limited to:
 Casseroles
requirements and
 Mixing bowls
manuals.
 Chopping
2.5 Equipment are  x x x
boards
operated following
manufacturer’s
manual.

 x x x

Details of Learning Outcomes:

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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LO3. Prepare Acid, Pectin and Sugar Mixture

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
Process food by  Classroom
3.1Prepared fruits sugar discussions
in any form are  Sugar
blended with sugar Concetrate
tools
mixture materials
and
3.2 Mixture is equipment
cooked to required  Audio/video
temperature and presentation
total soluble solids  PPE

3.3 Desired
endpoint is
checked using
spoon test.

Details of Learning Outcomes:

LO4. Cook Sugar Concentrates

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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F2F
 Required  Prepare Sugar o Cold storage x x x
amount of Concentrates equipment like
pectin, sugar chiller,
and citric refrigerator,
acid are freezer
measured o Jack lifts and
according to trolleys
approved o Weighing scale of
specification. various capacities
 Analysis of and sensitivities
required o Fermentation vats
amount of o Sealers (can and
pectin, sugar plastic)
and acid o Cutting
 Mixture of implements such
measured as knives,
pectin, acid peelers, slicer,
and sugar cutter
and other o Kitchen utensils
ingredients like casserole,
according to colanders, bowls,
recipe. food tongs

Details of Learning Outcomes:

LO5. Prepare Production Report

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
Unified TVET Program Registration and Rev. No. Page
04 13
Accreditation System
Issued by Date
Program Registration (Land-Based) CO

Independent Study

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
6.1Packed finished  Prepare  Cold storage x x x
food products are production equipment
report like chiller,
stored according to refrigerator,
required storage freezer
condition  Jack lifts
and trolleys
6.2. Tools,  Weighing
materials and scale of
equipment are various
capacities
cleaned and stored and
based on Record reports sensitivities x x x
workplace  Fermentatio
n vats
procedures and  Sealers (can
operation manuals and plastic)
6.3. Proper  Cutting
implements
disposal of wastes such as
are practiced knives,
according to peelers,
slicer, cutter
environmental
 Kitchen
rules and utensils like
regulations. casserole,
colanders,
bowls, food
tongs
6.4 Production data

checklist is
accomplished
according to
enterprise protocol

MODULES OF INSTRUCTION

Core Competencies :
 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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Unit of Competency : PROCESS FOOD BY DRYING AND DEHYDRATION

Modules Title: PROCESSING FOOD BY DRYING AND DEHYDRATION

Module Descriptor: This unit deals with the knowledge, skills and attitudes required to
package finished/processed food products
Nominal Duration: 130 hours

Summary of Learning This unit deals with the knowledge, skills and attitudes required to
Outcomes: process foods by sun drying, dehydrator, and solar drying. It includes
drying and dehydration of fruits, vegetables, herbs and spices, root
crops, fish and meat.

LO1. Prepare equipment, tools, materials and utensils

LO2. Prepare the raw materials
LO3. Dry pretreated raw materials
LO4 Cool and sweat dried products
LO5 Pack dried products
LO6 Perform postproduction activities

Details of Learning Outcomes:

LO1. Prepare Equipment, Tools, Materials and Utensils

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
Unified TVET Program Registration and Rev. No. Page
04 13
Accreditation System
Issued by Date
Program Registration (Land-Based) CO

Independent Study

Social Media
Assignment

Webinar
Forum

Online
Video

Time

F2F
1.1 Equipment  Prepare  Salting, Curing x x x
Tools and and Smoking
and tools are
Equipment
prepared in equipment

and materials
accordance with
may include
manufacturer’s but not
specifications limited to:
1.2 Processing  Smokehouse
materials are  Oven
sourced-out and  Salinometer
made available  Jack lifts,
trolleys and
according to work  Clean and x x
wheelers
requirements. 1.3 Sanitize  Weighing
Kitchen utensils Equipment
and tools scales of
are checked and varying
sanitized in capacities and
accordance with sensitivities
manufacturer’s  Cutting
implements
specifications.
like knives,
1.4 Safety slicers,
measures are peelers
 Prepare x x
applied in Office  Kitchen
accordance with equipment utensils
Occupational and include but
supplies not limited to:
Safety and Health
 Casseroles
Standards (OSHS)
 Mixing bowls
Chopping
boards

Details of Learning Outcomes:

LO2. Prepare the Raw Materials

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
Unified TVET Program Registration and Rev. No. Page
04 13
Accreditation System
Issued by Date
Program Registration (Land-Based) CO

Independent Study

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
2.1 Raw materials  Salting, Curing x x x
are sorted and and Smoking
graded in equipment
and materials
accordance with
may include
product but not limited
specifications and to:
standards.  Smokehouse
2.2 Raw materials  Oven
are prepared based  Salinometer
on specified  Jack lifts, x x x
trolleys and
procedures and
wheelers
methods of  Weighing
processing. scales of
2.3 Cleaned raw varying
materials are capacities and
weighed in sensitivities
accordance with  Cutting
implements
approved
like knives,
specifications. slicers, peelers
2.4 Tools and  Kitchen
utensils for raw  utensils
x x x

materials are used include but

based on work not limited to:
 Casseroles
requirements and
 Mixing bowls
manuals.
 Chopping
2.5 Equipment are  x x x
boards
operated following
manufacturer’s
manual.

Details of Learning Outcomes:

LO3. Dry pretreated raw materials

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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Webinar

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Forum
Video

Time

F2F
Drying  Classroom x x x
3.1 Fruits and procedures discussions
vegetables  drying
subjected to equipment
 Audio/video
syruping are
presentation
washed and  PPE
drained in  Storage
accordance with area
standard operating  Work Area
procedures.
Types of drying x x x
3.2 Pre-treated raw
equipment
materials are dried
in accordance with
standard operating
procedures

3.3 Operate
equipment
according to
manufacturer’s
manual

3.4 Practice safety HACCP x x x

and good
housekeeping in
accordance to OHS,
HACCP and cCGMP
standards

Details of Learning Outcomes:

LO4. Cool and sweat dried products

Assessment Criteria Contents Conditions Learning Method Mode of Delivery

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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Forum
Video

Time

F2F
Dried products  Cooling and  Classroom x x x
are removed sweating discussions
 drying
from the dryer procedure
equipment
4.2 Correct   Audio/video
cooling and presentatio
sweating n
procedures are  PPE
done in  Storage
area
accordance to
 Work Area
standard
operating
procedures
4.3 Products are
checked
according to
required
specifications.
4.4 Extension of
drying time is
applied to under
processed
products. 4.5  Storing x x x
Grading of dried procedure
products
isperformed
following
product
specifications. OHS & HACCP x x x
4.6 Current
Good
Manufacturing
Practice
(cCGMP) are
followed.

Details of Learning Outcomes:

LO5. Pack dried products

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
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Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
Dried products  Cooling and  Classroom x x x
are packed and sweating discussions
 drying
weighed in procedure
equipment
accordance with  Audio/video
product presentatio
specifications n
5.2 Dried  PPE
products are  Storage
area
sealed and
 Work Area
labeled in
accordance with
product
specifications
5.3 Packing
procedures are
performed in
accordance to
cGMP
5.4 Packing
equipment is
operated in
accordance with  Storing x x x
manual procedure
instructions 5.5
Work safety
measures are
applied in
accordance with OHS & HACCP x x x
OSHS
5.6 Finished
product
inspection is
performed
following
established
industry
procedures.

Details of Learning Outcomes:

LO6. Perform postproduction activities

 Document No.
PROCEDURES MANUAL ON UTPRAS TESDA-SOP-CO-01
Unified TVET Program Registration and Rev. No. Page
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Issued by Date
Program Registration (Land-Based) CO

Learning Method Mode of Delivery

Independent Study
Assessment Criteria Contents Conditions

Social Media
Assignment

Webinar

Online
Forum
Video

Time

F2F
Packed finished Postproductio x x x
food products n procedure
are stored
according to
required storage
condition
6.2 Tools,
materials and
equipment are
cleaned and
stored based on
workplace
procedures and
operation
manuals
6.3 Proper
disposal of
wastes are
practiced
according to
environmental
rules and  Storing x x x
regulations. procedure
6.4 Production
data checklist is
accomplished
according to
enterprise OHS & HACCP x x x
protocol.