TRAINING MATRIX

FOOD PROCESSING NC II
SENIOR HIGH SCHOOL TVL TRACK
1 AND ALL TECHNICAL SCHOOL

TIME DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6

8:00-8:30 Prayer Prayer Prayer Prayer Prayer Prayer
Greetings Greetings Greetings Greetings Greetings Greetings
Checking of Checking of Checking of Checking of Checking of Checking of
Attendance Attendance Attendance Attendance Attendance Attendance
Motivation Motivation Motivation Motivation Motivation Motivation
Recap Recap Recap Recap Recap
8:30-9:30 Definition of food Parts and Functions of Performing Minor Washing and Cleaning The Properties and Methods of Storing
processing Equipment, Tools and Trouble Shooting Guidelines of Raw Characteristics of Salt Fish While Curing
Utensils materials for Salting,
Curing and Smoking
9:30-10:30 Methods of food Parts and Functions of Inspecting and Video Presentation Impurities in Salt Temperatures Ideal
processing Equipment, Tools and Checking Condition of for Storing Fish While
Utensils (Cont.) Equipment Before, Curing
During and After
Operation
10:30-11:30 Purpose of food The Smokehouse Performing Minor How to cure meats Factors Affecting Salt Sun Drying of Fish
processing Preventive Penetration
Maintenance
11:30-12:00 Food industry Testing accuracy of Types of Meat Methods of curing Measuring/Weighing Artificial Dehydration
Professional Work Devices (Video Presentation the Ingredients of the of Fish
Habits of a Food and Discussion) Curing Solution
Processing Worker
12:00-1:00 Lunch Break Lunch Break Lunch Break Lunch Break Lunch Lunch
1:00-2:00 The Food Processing Proper Stowing of Factors affecting fresh Prepare salting and Fish and other Marine Equipment and
Plant Tools, Equipment and meat quality curing solutions and Products Materials Used in
Personal hygiene and Utensils mixtures Drying
grooming
2:00-3:00 The 7s of good Inspecting and Video Presentation Salt and Other Video Presentation Storing Cured Fish
housekeeping Checking Condition of Ingredients for Salting
Equipment and and Curing
 Machines
3:00-3:15 Break Break Break Break Break Break
3:15-4:00 Sanitizing Operate food Grading and Sorting of Functions of Salting Methods of Salting Packaging
processing equipment the Raw materials for and Curing Ingredients fish
salting, curing and
smoking
4:00-4:30 Proper waste disposal Video Presentation Wrap up Brine Solution Wrap up Wrap up
4:30-5:00 Activity/Quiz Activity/Quiz Activity/Quiz Activity/Quiz Quiz Quiz