LRC INSTITUTE OF THE PHILIPPINES,
INC.
3rd Floor TAP Bldg. Maramba Blvd. Pob. Lingayen, Pangasinan
Email: lrclingayen2018@gmail.com /Facebook: lrclingayen
TRAINING PLAN
COURSE: FOOD PROCESSING NC II
Modality: Check which modality will be applied. Multi- modal is allowed.
 [ ] Online  [ ] Distance Learning
Module Learning Outcomes
BASIC COMPETENCIES
PARTICIPATE IN LO1. Obtain and convey
WOKPLACE workplace information
COMMUNICATION LO2. Complete relevant work
related documents
LO3. Participate in workplace
meeting and discussion
WORK IN A TEAM LO1. Describe and identify team
ENVIRONMENT role and responsibility in a team
LO2. Describe work as a team
PRACTICE CAREER LO1. Integrate personal
PROFESSIONALISM objectives with
organizational goals
LO2. Set and met work
priorities
LO3. Maintain professional
growth and development
Learning Resources
Online
 LMS:(classroom.google.com)
 Uploaded Learning Contents
 Webinar
 Online quizzes/test
Distance Learning
 Information Sheets from the
CBLM of participate in
workplace communication
 Distributed Hard and or soft
copy
Online
 LMS: (classroom.google.com)
 Uploaded Learning Contents:
 Webinar
 Online quizzes/test
Distance Learning
 Information Sheets from the
CBLM of work in a team
environment
 Distributed hard and or soft
copy
Online
 LMS: (classroom.google.com)
 Uploaded Learning Contents:
 Webinar
 Online quizzes/test
Distance Learning
  Information Sheets from the
learning material of practice
career professionalism
 Distributed hard and or soft
copy

PRACTICE LO1. Identify hazards and Online

OCCUPATIONAL risks  LMS: (classroom.google.com)
HEALTH AND LO2. Evaluate hazards and  Uploaded Learning Contents:
SAFETY risks  Webinar
PROCEDURES
LO3. Control hazards and  Online quizzes/test
risks
LO4. Maintain occupational Distance Learning
health and safety  Information Sheets from
awareness CBLM of practice
occupational health and safety
procedures
 Distributed hard and or soft
copy

Module Learning Outcomes Learning Resources

COMMON
COMPETENCIES
APPLY FOOD SAFETY AND LO1: Wear personal protective Online
SANITATION equipment  LMS:
LO2: Observe personal hygiene and (classroom.google.com)
good grooming  Uploaded Learning
LO3: Implement food safety practices Contents:
LO4: Render safety measures and  Webinar
first aid procedures  Online quizzes/test

Distance Learning
 Information Sheets from
the CBLM of apply food
safety and sanitation
 Distributed hard and or
soft copy

USE STANDARD LO1. Identify standard measuring Online

MEASURING devices and instruments  LMS:
DEVICES/INSTRUMENTS LO2. Review the procedures in using (classroom.google.com)
standard measuring devices and  Uploaded Learning
instruments
Contents:
LO3. Follow procedures in using
measuring devices and instruments  Webinar
 Online quizzes/test
 Distance Learning
 Information Sheets from
CBLM of use standard
measuring
device/instruments
 Distributed hard and or
soft copy

USE FOOD PROCESSING LO1: Perform pre-operation activities Online

TOOLS, EQUIPMENT, AND LO2: Operate monitor and maintain  LMS:
UTENSILS food processing equipment (classroom.google.com)
LO3: Perform post-operation  Uploaded Learning
activities Contents:
 Webinar
 Online quizzes/test

Distance Learning
 Information Sheets from
CBLM of use food
processing, tools,
equipment and utensils
 Distributed hard and or
soft copy
PERFORM LO1: Gather and tabulate the Online
MATHEMATICAL recorded data  LMS:
OPERATION LO2: Review the various (classroom.google.com)
formulations  Uploaded Learning
LO3: Calculate production input and Contents:
output
LO4: Compute production cost
 Webinar
 Online quizzes/test

Distance Learning
 Information Sheets from
the CBLM of perform
mathematical operation
 Distributed hard and or
soft copy
IMPLEMENT GOOD LO1. Identify requirements of GMP Online
MANUFACTURING related to own work  LMS:
PRACTICE PROCEDURE LO2. Observe personal hygiene and (classroom.google.com)
conduct to meet GMP requirements  Uploaded Learning
LO3. Implement GMP requirements Contents:
when carrying out work activities
 Webinar
LO4. Participate in improving GMP
 Online quizzes/test

Distance Learning
 Information Sheets from
the CBLM of implement
good manufacturing
practice procedure
 Distributed hard and or
soft copy
IMPLEMENT LO1: Conduct work in accordance Online
ENVIRONMENTAL with environmental policies and  LMS:
POLICIES AND procedures (classroom.google.com)
PROCEDURES LO2: Participate in improving  Uploaded Learning
environmental practices at work
Contents:
LO3: Respond to an environmental
emergency  Webinar
 Online quizzes/test

Distance Learning
 Information Sheets from
the CBLM of implement
environmental policies
and procedures
 Distributed hard and or
soft copy

Module Learning Outcomes Learning Resources

CORE COMPETENCIES
PROCESS FOOD BY LO1. Prepare Online
SALTING, CURING, equipment, tools,  LMS: (classroom.google.com)
AND SMOKING materials  Uploaded learning contents
LO2. Prepare the  Webinar
raw materials
LO3: Process
 Online tasks/activities
cured materials
Face-to-Face/Distance Learning
LO4: Pack cured  Information Sheets from the
materials CBLM of process food by
LO5: Perform post- saltng, curing, and smoking
production activities  Distributed soft copy of the
LO6: Cure raw materials activities

PROCESS FOOD BY
FERMENTATION AND LO1. Prepare Online
PICKLING equipment, tools and  LMS: (classroom.google.com)
materials
 Uploaded learning contents
LO2. Prepare the
raw materials  Webinar
LO3: Perform pickling  Online tasks/activities
activities Distance Learning
LO4: Conduct post-  Information Sheets from the
production activities CBLM of process food by
fermentation and pickling
 Distributed soft copy of the
activities

PROCESS FOOD BY LO1. Prepare Online

SUGAR equipment, tools,  LMS: (classroom.google.com)
CONCENTRATION materials and utensils  Uploaded videos and learning
LO2. Prepare raw contents;
materials
 LO3. Cook sugar  Webinar
concentrates  Online tasks/activities
Distance Learning
LO4. Pack sugar  Information Sheets from the
concentrated products CBLM of process food by
sugar concentration
 Soft copy of Video
presentation about the stated
competency
 Distributed soft copy of the
activities

PROCESS FOOD BY LO1. Prepare Online

DRYING AND process food by drying  LMS: (classroom.google.com)
DEHYDRATION products  Uploaded learning contents
LO2. Process food by  Online tasks/activities
dehydration
LO3. Conduct post
 Webinar
Distance Learning
production activities
 Information Sheets from the
CBLM of process food by
drying and dehydration
 Distributed soft copy of the
activities
PROCESS FOOD BY LO1. Prepare Online
THERMAL equipment, tools,  LMS: (classroom.google.com)
APPLICATION materials and utensils  Uploaded learning contents
LO2. Prepare the  Online tasks/activities
raw materials
LO3. Pasteurize the
 Webinar
Distance Learning
raw materials
LO4. Pasteurize the  Information Sheets from the
product CBLM of process food by
LO5. Pack food thermal application
products  Distributed soft copy of the
LO6. Exhaust and activities
sealed food products
LO7: Apply thermal
processing
LO8: Cool and wash
packed products
LO9: Conduct post-
production activities

Application that allows communication between  Google meet

trainers and peers synchronous and  Zoom
asynchronous: and,  Facebook
 Messenger
Application that allows administration of  Google Classroom
assessment of learning outcomes  Video Conferencing Tools

Prepared by: Noted by:

JERRY C. CASUPANG, RN,CNN,LPT MANUEL M. BALADAD
JDVP Focal Person School President