CONDUCT ASSESSMENT AREA VISIT BEFORE ASSESSMENT

Good morning sir/mam, I am MARIA JOY D. VELARDE, an accredited competency assessor for FOOD PROCESSING NC
II. I have here my ID, and appointment letter from TESDA provincial office. May I check the venue for the assessment
tomorrow?

Where are the equipment, materials, PPE, and tools? Where is the exit? Fire extinguisher, medicine cabinet. May I
check the lighting ventilation? It seems that the resources are available, and the assessment center is safe,
functional, and conducive for the candidates. See you tomorrow sir/ma’am.

DAY OF THE ASSESSMENT

Good morning sir/mam, I am MARIA JOY D. VELARDE, an accredited competency assessor for FOOD PROCESSING NC
II. Before anything else, I would like to acknowledge the presence or Mr. _____ our processing officer, Mr. _____ our
Assessment Center Manager, and Ms. ________ our TESDA representative.

Good morning ma’am. Good morning sir.

You don’t have to worry about their presence they are here to oversee the conduct competency assessment to
check if the conduct is accordance with the prescribe competency standard methodology and procedures they do
not assess you ako ang magaassess sainyo bilang accredited assessor.

As I call your name please come forward, bring your admission slip and valid ID’s. (Verify the picture in the admission
slip and the signature).

Ms. ______ please sign the attendance sheet. You are candidate no. 1

Ms. ______ please sign the attendance sheet. You are candidate no. 2

I have here your accomplished application form and self-assessment guide. All of you check the yes so its means
you are ready for National assessment.

GIVE THE OVERVIEW OF THE QUALIFICATION TO BE ASSESSED

Today, I am going to administer competency assessment in Food Processing NC II. This assessment is to determine
the level of your competency. This qualifications or Units of competency to be assessed are the BASIC, COMMON
and CORE competencies which are the following:

 Process Food by Salting, Curing and Smoking

 Process Food by Fermentation and Pickling
 Process Food by Sugar Concentration
 Process Food by Drying and Dehydration
 Process Food by Thermal Application

GIVE ORENTATION TO CANDIDATES

CONTEXT AND PURPOSE OF ASSESSMENT

As I have said earlier, the purpose of this assessment is to determine the level