MINDTECH INSTITUTE OF TECHNOLOGY INC

Seminary Drive Tagum City

Session Plan

Sector : PROCESSED FOOD AND BEVERAGE

Qualification Title : FOOD PROCESSING NCII

Unit of Competency : PROCESSES FOODS BY SUGAR CONCENTRATION

Module Title : PROCESSING FOODS BY SUGAR CONCENTRATION

Learning Outcomes:
1. Identify and prepare the different tools, equipment, apparatus and utensils to process food by sugar
concentration.
2. Perform proper cleaning operation and sanitation of the different tools, equipment, apparatus and utensils to
process food by sugar concentration.
3. Check and calibrate the different equipment apparatus, tools and utensils for sugar concentration.

A. Introduction

This unit 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 test,
pectin, and sugar mixture, cooking sugar concentrates such as jellies, jam, marmalades and fruits and
vegetable preserves, and preparing production report.

B. Learning Activities

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LO1 - Identify and prepare the different tools, equipment, apparatus and utensils to process food by sugar
concentration.

Learning Methods Presentation Practice Feedback Resources Time

Content

Identification,  Self-pace  Read Information Sheet 3.1-1,  Answer  Compare with  CBLM on
preparation, and learning on Identification, preparation, and Self Check answer key 3.1-1 Process Foods
knowledge on the knowledge on the usage of the 3.1-2 by Sugar
usage of the parts parts and functions of different Concentration
and functions of tools, equipment, apparatus and
different tools, utensils to process food by sugar
equipment, concentration.
apparatus and
utensils to process
food by sugar
concentration.

Prepare the raw  Self-pace  Read Information  Answer  Compare with  CBLM on
materials learning Sheet 3.1-2, on preparing Self Check answer key 3.1-2 Process Foods
the raw materials 3.1-2 by Sugar
Concentration
 Trainees rate
 Demonstration  Refer on Task Sheet 3.1-2 on own performance
preparing the raw materials  Perform using the  As needed
Task Sheet performance
3.1-2 criteria checklist

Perform acid,  Self-pace  Read Information  Answer  Compare with  CBLM on

pectin and sugar learning Sheet 3.1-3, on performing acid, Self Check answer key 3.1-3 Process Foods
mixture pectin and sugar 3.1-3 by Sugar
Concentration
 Trainees rate
 Demonstration  Refer on Task Sheet 3.1-3 on own performance
on performing acid, pectin and  Perform using the  As needed
sugar Task Sheet performance
3.1-3 criteria checklist

1 hour

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Cook Sugar  Self-pace  Read Information  Answer  Compare with  CBLM on
Concentrates learning Sheet 3.1-4, on cooking sugar Self Check answer key 3.1-4 Process Foods
concentrates 3.1-4 by Sugar
Concentration
 Trainees rate
 Demonstration  Refer on Task Sheet 3.1-4 on own performance
preparing the raw materials  Perform using the  As needed
Task Sheet performance
3.1-4 criteria checklist

Prepare  Self-pace  Read Information  Answer  Compare with  CBLM on

Production Report learning Sheet 3.1-5, on preparing Self Check answer key 3.1-5 Process Foods
production report 3.1-5 by Sugar
Concentration
 Trainees rate own
 Demonstration  Refer on Task Sheet 3.1-4 on performance using
preparing the raw materials  Perform the performance  As needed
Task Sheet criteria checklist
3.1-5

LO2 – Perform proper cleaning operation and sanitation of the different tools, equipment, apparatus and utensils to
process food by sugar concentration.

Learning Methods Presentation Practice Feedback Resources Time

Content

Application with  Self-pace  Read Information  Answer  Compare with  CBLM on

proper cleaning learning Sheet 3.2-1, on Application with Self Check answer key 3.2-1 Process Foods
operation and proper cleaning operation and 3.2-1 by Sugar
sanitation to sanitation to different tools, Concentration
different tools, equipment, apparatus and
equipment, utensils
apparatus and
utensils

Air drying and  Self-pace  Read Information Sheet 3.2-2,  Answer  Compare with  CBLM on
staring different learning on Application with proper Self Check answer key 3.2-2 Process Foods
tools, equipment, cleaning operation and sanitation 3.2-2 by Sugar
apparatus and to different tools, equipment, Concentration
utensils. apparatus and utensils

Page 3 of 4
 LO3 - Check and calibrate the different equipment apparatus, tools and utensils for sugar concentration

Learning Methods Presentation Practice Feedback Resources Time

Content

Checking  Self-pace  Read Information Sheet  Answer Self  Compare with  CBLM on
calibrating different learning 3.3-1, on Application with proper Check 3.3-1 answer key 3.3-1 Process Foods
equipment, cleaning operation and sanitation by Sugar
apparatus, tools to different tools, equipment, Concentration
and utensils for apparatus and utensils
sugar
concentration.

C. Assessment Plan:

Competency must be assessed through:

 Direct observation of trainee’s application of knowledge to tasks.
 Questions related to underpinning knowledge oral Questioning

D. Trainer’s Self- Reflection of the Session

Prepared by:

ABRAHAM C. BOJOS
Food Processing NCII - Trainer

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