SESSION PLAN

Sector : Agriculture and Fishery, Processed Food and Beverage

Qualification Title : Food Processing NCII
Unit of Competency : Process Food by Salting, Curing and Smoking
Module Title : Processing Food by Salting, Curing and Smoking
Learning Outcomes:
1. Prepare equipment, tools, materials and utensils
2. Prepare the raw materials
3. Prepare salting and curing solution and mixture
4. Cure the materials
5. Finished the cured materials
A. INTRODUCTION

This unit deals with the knowledge, skills and attitudes required to process foods by salting, curing and smoking. Include
packaging using plastic bag only.

B. LEARNING ACTIVITIES

LO 1: PREPARE EQUIPMENT, TOOLS, MATERIALS AND UTENSILS

Date developed:
FOOD PROCESSING March 14, 2022 Revision #: 00
NC II
PROCESS FOOD BY
SALTING, CURING Developed by: Submitted to:
AND SMOKING Janhndy B. Morales Consuelito M. P a g e | iii
Iroy, E.d.D.
 Learning Content Methods Presentation Practice Feedback Resources Time

1.1 Equipment and A combination of Read Information Answer Self Compare CBLM 3
tools for salting, direct observation Sheet 1.1-1 check 1.1-1 answers with the hours
curing and smoking. and questioning of answer key. You
a candidate are required
processing foods toget all answers
by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer
Portfolio
1.2 Food processing A combination of Read Information Answer Self Compare CBLM
methods for salting, direct observation Sheet 1.1-2 check 1.1-2 answers with the
curing and smoking and questioning of answer key. You
a candidate are required to
processing foods get all answers
by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer
Portfolio
LO 2: PREPARE THE RAW MATERIALS
2.1 Identify the A combination of Read Information Answer Self Compare CBLM 3
different types of direct observation Sheet 1.2-1 check 1.2-1 answers with the hours
Date developed:
FOOD PROCESSING March 14, 2022 Revision #: 00
NC II
PROCESS FOOD BY
SALTING, CURING Developed by: Submitted to:
AND SMOKING Janhndy B. Morales Consuelito M. P a g e | iv
Iroy, E.d.D.
salt and questioning of answer key. You
a candidate are required to
processing foods get all answers
by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.

2.2 Identify the A combination of Read Information Answer Self Compare CBLM
different types of direct observation Sheet 1.2-2 check 1.2-2 answers with the
meat and questioning of answer key. You
a candidate are required to
processing foods get all answers
by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.

2.3 Identify the A combination of Read Information Answer Self Compare CBLM
Date developed:
FOOD PROCESSING March 14, 2022 Revision #: 00
NC II
PROCESS FOOD BY
SALTING, CURING Developed by: Submitted to:
AND SMOKING Janhndy B. Morales Consuelito M. Page |v
Iroy, E.d.D.
different types of direct observation Sheet 1.2-3 check 1.2-3 answers with the
marine products and questioning of answer key. You
a candidate are required to
processing foods get all answers
by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.

2.4 Identify the A combination of Read Information Answer Self Compare CBLM
quality grade used direct observation Sheet 1.2-4 check 1.2-4 answers with the
in meat and questioning of answer key. You
a candidate are required to
processing foods get all answers
by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.

2.5 Identify the A combination of Read Information Answer Self Compare CBLM
kinds of cut poultry direct observation Sheet 1.2-5 check 1.2-4 answers with the
parts and questioning of answer key. You
Date developed:
FOOD PROCESSING March 14, 2022 Revision #: 00
NC II
PROCESS FOOD BY
SALTING, CURING Developed by: Submitted to:
AND SMOKING Janhndy B. Morales Consuelito M. P a g e | vi
Iroy, E.d.D.
 a candidate are required to
processing foods get all answers
by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.

2.6 Identify the A combination of Read Information Answer Self Compare CBLM
steps in cleaning direct observation Sheet 1.2-6 check 1.2-6 answers with the
the raw materials for and questioning of answer key. You
food a candidate are required to
processing foods get all answers
by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.

2.7 Perform the A combination of Read Information Answer Self Compare CBLM
steps in cleaning direct observation Sheet 1.2-7 check 1.2-7 answers with the
and questioning of answer key. You
a candidate are required to
processing foods get all answers
Date developed:
FOOD PROCESSING March 14, 2022 Revision #: 00
NC II
PROCESS FOOD BY
SALTING, CURING Developed by: Submitted to:
AND SMOKING Janhndy B. Morales Consuelito M. P a g e | vii
Iroy, E.d.D.
 by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.

LO 3: PREPARE SALTING AND CURING SOLUTION AND MIXTURE

3.1 Ingredients A combination of Read Information Answer Self Compare CBLM 3
needed for salting, direct observation Sheet 1.3-1 check 1.3-1 answers with the hours
curing and smoking and questioning of answer key. You
a candidate are required to
processing foods get all answers
by salting, curing correct. If not,
and smoking. read the
information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.
3.2 Importance of A combination of Read Information Answer Self Compare CBLM.
Operating Health direct observation Sheet 1.3-2 check 1.3-2 answers with the
Safety and questioning of answer key. You
a candidate are required to
processing foods get all answers
by salting, curing correct. If not,
Date developed:
FOOD PROCESSING March 14, 2022 Revision #: 00
NC II
PROCESS FOOD BY
SALTING, CURING Developed by: Submitted to:
AND SMOKING Janhndy B. Morales Consuelito M. P a g e | viii
Iroy, E.d.D.
 and smoking. read the
information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.
LO 4: CURE THE MATERIALS
4.1 Prepare the raw A combination of Read Information Answer Self Compare CBLM 3
materials needed in direct observation Sheet 1.4-1 check 1.4-1 answers with the hours
curing mixture and questioning of answer key. You
a candidate Perform all are required to
processing foods activities get all answers
by salting, curing required by the correct. If not,
and smoking. information read the
sheet information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.

LO 5: FINISHED THE CURED MATERIALS

Date developed:
FOOD PROCESSING March 14, 2022 Revision #: 00
NC II
PROCESS FOOD BY
SALTING, CURING Developed by: Submitted to:
AND SMOKING Janhndy B. Morales Consuelito M. P a g e | ix
Iroy, E.d.D.
 5.1 Processing A combination of Read Information Answer Self Compare CBLM 3
methods in cured direct observation Sheet 1.5-1 check 1.5-1 answers with the hours
food materials and questioning of answer key. You
a candidate Perform all are required to
processing foods activities get all answers
by salting, curing required by the correct. If not,
and smoking. information read the
sheet information
Written test sheet again to
Demonstration answer all
Portfolio questions
correctly.

C. ASSESSMENT PLAN
Competency in this unit must be assessed through;
 Written test
 Demonstration
 Portfolio
 Oral questioning

D. TRAINER’S SELF-REFLECTION OF THE SESSION

Prepared by:

JANHNDY B. MORALES
FOOD PROCESSING NCII
Date developed:
FOOD PROCESSING March 14, 2022 Revision #: 00
NC II
PROCESS FOOD BY
SALTING, CURING Developed by: Submitted to:
AND SMOKING Janhndy B. Morales Consuelito M. Page |x
Iroy, E.d.D.