Fish Processing - CBC - FINAL

CURRICULUM WRITESHOP ON THE STRENGTHENED TECHNICAL
VOCATIONAL EDUCATION PROGRAM
Marikina Hotel
Marikina City, Metro Manila
April 23-28, 2007
FISH PROCESSING GROUP

EVELYN P. RAPACON
Teacher III
Solana Fresh Water Fishery School
ROSALINDA S. PASCUA
Master Teacher II
Bataan School of Fisheries
ELADIA M. OCAMPO
Master Teacher I
Malolos Marine Fishery School and Laboratory
WRITING WORKSHOP ON THE FINALIZATION OF THE

COMPETENCY- BASED CURRICULUM AND CONTEXTUAL
LEARNING MATRIX IN THE 18 AREAS OF SPECIALIZATION FOR
PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Development Academy of the Philippines (DAP)

Tagaytay City
February 4-8, 2008
STVE Writers :
EVELYN P. RAPACON
Teacher III
Solana Fresh Water Fishery School
ROSALINDA S. PASCUA GLORIA C. TABOGOC

Master Teacher II Master Teacher I
Bataan School of Fisheries Clarencio Calagos Memorial School of Fisheries
Encoders:
EVELYN I. RELOR
Office of the Planning Service
Research and Statistics Division
Department of Education
BILLY V. VEGA
Administrative Assistant II
Office of ASEC MALAYA
Department of Education
TABLE OF CONTENTS
Page
Table of Contents 1
Introduction 2
Acknowledgment 3
Course Design 4
Course Structure 5
Assessment Methods 9
Methodology 9
Trainer’s Qualification 9
Resources 10
References 11
Basic Competencies 14
 Participate in Workplace Communication 15
 Work in Team Environment 20
 Practice Career Professionalism 24
 Practice Occupational Health and Safety Procedures 28
Common Competencies 34
 Apply Food Safety and Sanitation 35
 The Use of Standard Measuring Devices 41
 The Use of Processing Tools, Equipment and Utensils 47
 Perform Mathematical Computations 52
 Implement Good Manufacturing Practices and Procedure 57
 Implement Environmental Policies and Procedure 65
Core Competencies 70
 Process Fish by Salting, Curing and Smoking 71
 Process Foods by Fermentation and Pickling 84
o Process Fish and Other Fishery Products by
Fermentation and Pickling 85
o Process Foods by Fermentation and Pickling
(Fruits and Vegetables) 94
 Process Foods by Sugar Concentration 104
 Package Finished/Processed Fishery Products,
Fruits and Vegetables 113
Module Sequencing 120
Course Block 122
Contextual Learning Matrix 130
1
INTRODUCTION
This instructional material comprises the Competency Based

Curriculum (CBC) and a Contextual Learning Matrix (CLM) for the
enriched curriculum of FISH PROCESSING NC II patterned after the
TESDA Training Regulation for Food Processing NC II. It is adopted by
the Department of Education in the implementation of the
Strengthened Technical - Vocational Education Program beginning
School Year 2007 – 2008.
The material will equip the students in a fishery school

specializing in Fish Processing with knowledge, values and desirable
work attitude to help them become globally competitive. It was
developed as one of the instruments of technical – vocational education
to train and produce young Filipinos who are competent workers and
eventually efficient managers and citizens who will play a pivotal role
in the socio – economic and political progress of our country. The
technical knowledge and skills acquired by every graduate from a
technical vocational high school will thoroughly prepare him for
tertiary education, entrepreneurship or the world of work.
Considering the need for a reactive curriculum that needs to

address the emerging demands of our times, these CBC and CLM are
viewed as a timely answer to the present demand for a relevant and a
responsive curriculum. They provide the certifiable skills that the
learners must acquire in order for them to be subjected to Competency
Assessment by TESDA and consequently be awarded a National
Certificate (NC I or II) or a Certificate of Competency (COC).
Technical vocational education is tasked with training and

producing young Filipino men and women who are highly competent in
order to become productive citizens and contributors to the economic
and social growth of the country. Hence the strengthened technical-
vocational education program, which is a competency based
curriculum (CBC), is a timely answer to the demands of industry for a
highly applicable curriculum.
2
ACKNOWLEDGEMENT
The FISH PROCESSING GROUP wish to convey their warm

gratitude to their facilitators, Mrs. Perla G. Yosores, Lupon School of
Fisheries, Lupon, Davao Oriental, Mr. Exmundo F. Forteza, Vocational
School Administrator I - OIC, Malolos Marine Fishery School and
Laboratory, Balite, Malolos City, Bulacan and Mr. Edwin P. Tamayo,
Vocational School Administrator II- OIC, Floridablanca National
Agricultural School, OIC Floridablanca, Pampanga for their valuable
assistance and ideas which helped in the development of these
instructional materials. Likewise, the assistance of the academic
teachers in English, Science and Technology and Mathematics during
the finalization of the CBC – CLM last February 4 – 8, 2008 and during
the writeshop for its refinement and enrichment on April 13 – 18, 2009
is appreciated.
The production of this output in the Technical Vocational

Curriculum Writing Workshop for the Strengthened Technical
Vocational Education of the Department of Education reflects the
volume of knowledge and information which the able TESDA
experts/specialists had shared, so special thanks are due to Mr.
Clodualdo Paiton and Mr. Edward de la Rosa.
To our respective school administrators, Mr. Ricardo A.

Rapacon, Solana Fresh Water Fishery School, Solana, Cagayan, Mr.
Gerardo C. Batalla, Bataan School of Fisheries, Orion, Bataan, Mr.
Exmundo F. Forteza, Malolos Marine Fishery School and Laboratory,
Balite, Malolos City, Bulacan, and Mr. Fernando H. Milca, Secondary
School Principal III, Clarencio Calagos Memorial School of Fisheries,
Samar Province, our multitude thanks for making us a part of this
historic activity.
The writers also extend their sincere felicitations and

gratefulness to the members of the Technical Working Group of the
Technical – Vocational Education Task Force, Department of
Education, Pasig City headed by Dr. Ricardo M. de Lumen, Director III,
OIC, for coming up with the series of writeshops geared towards the
development of the learning/instructional materials for the
Strengthened Technical – Vocational Education Program and for their
commitment in making these activities as fruitful endeavors.
Our most special gratitude to Hon. Secretary Jesli A. Lapus for

coming up with this commendable program aimed at creating a better
technical - vocational education that is responsive to the needs of the
community and industry.
Above all, with utmost humility and reverence, we thank the

Lord Almighty for giving us His Divine guidance and blessings to
accomplish this task with wisdom.
3
- TVE Writers
COURSE DESIGN
COURSE TITLE : FISH PROCESSING
NOMINAL DURATION : 1600 hours
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION : This course is designed to

enhance the knowledge, skills and attitudes of
fish processors with industry standards. It
covers core competencies on processing fish
and other fishery products by salting, curing
and smoking; and by fermentation and
pickling of fish, fruits and vegetables. The
processing in sugar concentration and
packaging finished processed fish, fruits and
vegetables and other fishery products are
likewise included in the competency
development in this course in order to
complete the competencies required in the
qualification for Fish Processing NC II based
on TESDA Training Regulation for Food
Processing NC II. These are certifiable skills
that must be mastered.
Common competencies such as applying

fish safety and sanitation; standard
measuring devices/instruments; using fish
processing tools, equipment and utensils;
performing mathematical computations;
implementing good manufacturing practices
(GMP) and procedure and implementing
environmental policies and procedure are also
made integral in this course.
4
COURSE STRUCTURE
Unit of Module Title Learning Outcome No. of

Competency Hours
COMMON
1. Apply Food  Applying Food 1.1 Use Personal
Safety and Safety and Protective
Sanitation Sanitation Equipment 4
(PPE) in the
workplace
1.2 Observe 4
personal
hygiene and
good grooming
1.3 Implement food 4
sanitation
practices
1.4 Render safety 4
measures and
first aid
procedure
1.5 Implement 4
house keeping
activities 20
2. The Use of  Using Standard 2.1 Identify standard

Standard Measuring measuring
Measuring Devices and devices and 6
Devices and Instruments instruments
Instruments 2.2 Review the
procedure in
using standard 7
measuring
devices and
instruments
2.3 Follow procedure
in using 7
measuring
devices and
instruments
20
3. The Use of  Using 3.1 Perform pre –
Processing Tools, Processing operation 6
Equipment and Tools, activities
Utensils Equipment and 3.2 Operate food
Utensils processing 7
equipment
5
3.3 Perform post 7
operation
activities 20
4. Perform  Performing 4.1 Gather and
Mathematical Mathematical tabulate the 7
Computations Computations recorded data
4.2 Review the
various 7
formulations
4.3 Calculate 6
production
input and
output 20
5. Implement Good  Implementing 5.1 Identify
Manufacturing Good requirements of
Practices and Manufacturing Good
Procedure Practices and Manufacturing
Procedure Practices and 8
Procedure
(GMP) related
to own work
5.2 Observe
personal
hygiene and 8
conduct to
meet GMP
requirements
5.3 Implement
GMP
requirements 8
when carrying
out work
activities 8
5.4 Participate in
improving GMP 8
5.5 Participate in
validation
policies 8
5.6 Complete
workplace
documentation
to support GMP 48
6. Implement  Implementing 6.1 Conduct work
Environmental Environmental in accordance 15
Policies and Policies and with
Procedure Procedure environmental
policies and
procedure
6
6.2 Participate in
improving
environmental
practices at 6
work
6.3 Respond to an
environment 27
emergency
CORE
1. Process Fish by  Processing Fish 1.1 Prepare
Salting, Curing and by Salting, equipment tools 50
Smoking Curing and and utensils
Smoking 1.2 Prepare
ingredients and 80
raw materials
1.3 Prepare salting 60
and curing
solutions and
mixtures
1.4 Cure the fish 38
1.5 Finish the 100
cured fish
1.6 Prepare 98
production
report
426
2. Process Fish  Processing Fish 2.1 Prepare
and Other Fishery and Other equipment, 43
Products by Fishery tools and
Fermentation and Products by utensils
Pickling Fermentation 2.2 Prepare raw 43
and Pickling materials
2.3 Ferment fish
and other 43
fishery
products
2.4 Perform
pickling of fish
and other 43
fishery
products
2.5 Prepare 43
production
report
215
3. Process Foods  Processing 3.1 Prepare
by Fermentation Foods by equipment,
and Pickling (Fruits Fermentation tools and 43
and Vegetables) and Pickling utensils
(Fruits and
7
Vegetables) 3.2 Prepare raw 43
materials
3.3 Perform
alcoholic 44
fermentation of
fruits and
vegetables
3.4 Perform
acetic/lactic 44
acid
fermentation/
pickling of
vegetables 40
3.5 Prepare
production
report 214
4. Process Food by  Processing 4.1 Prepare

Sugar Foods by Sugar equipment,
Concentration Concentration tools and 70
(Fruits and (Fruits and utensils
Vegetables) Vegetables) 4.2 Prepare the raw
materials 72
4.3 Perform acid,
pectin and 74
sugar mixture
4.4 Cook sugar
concentrates 74
4.5 Prepare
production 70
reports
390
5. Package  Packaging 5.1 Prepare
Finished/Processed Finished/Proces packaging
Fishery Products, sed Fishery equipment, 66
Fruits and Products, Fruits tools and
Vegetables and Vegetables materials
5.2 Undertake
packaging of 67
finished/proces
sed fish, fruits
and vegetable
products 67
5.3 Perform post
packaging
procedure 200
8
ASSESSMENT METHODS:
 Observation
 Demonstration and Oral interview
 Written test
 Third party report
 Direct observation with Questioning
 Computer-based written test
 Practical/performance test
 Paper-based written test
 Preparing a written report on information gathered from the
internet
 Preparing a film review report
 Practical demonstration
 Portfolio assessment using rubrics
 Role Playing – simulation and of an actual situation
 Narrative report evaluation
METHODOLOGY:
 Demonstration
 Lecture
 Discussion
 Dual Training
 Self-paced learning/modular approach
 Film/video viewing
 Field Trip
 Group discussion/brainstorming
 Case study/case analysis
 Browsing websites
 Practicum with Computer-based instructions
 Laboratory activity with Activity sheets
 Industry immersion/On – the – Job Training (OJT) in factories
TRAINER’S QUALIFICATIONS:
 Must be a National Certificate II (NC II) holder

 Must have undergone training on Assessment and Training
Methodology II (AM/TM II)
 Must be Computer literate
 Must be physically and mentally fit
 Must be a Civil Service eligible (for government position or
appropriate eligibility)
 Must possess a professional license issued by the Professional
Regulatory Commission (PRC)
 Must have at least 5 years job/industry experience
9
RESOURCES:
TOOLS EQUIPMENT SUPPLIES and

MATERIALS
Polysealer Smokehouse Fuel for smoking like
wood, wood shavings,
saw dust, half-dried
leaves, coconut husks
and shells, rice hulls,
etc.
Soaking vat Chiller Fresh fish, fruits and
vegetables
Salinometer Freezer Rock salt/table salt,
curing salt ,
Phosphate and other
curing ingredients
Weighing scales (heavy Refrigerator
duty and kitchen Ledgers
scales)
Cutting knife Oven Bond papers
Slicers, Peelers PC/Laptop Rulers
Forceps for deboning Boilers Pencils
Filleting knife Gas stove Ball pens
Measuring cups (for Blower Glue
dry and liquid)
Measuring spoons Can sealer Labels
Aluminum/stainless Pulper protect cup Paper bags
utility trays sealer
Stainless basins Food scales/kitchen Stickers
scales
Earthen jars Refractometer Packaging tape
Strainers Pressure cooker Computer ink
Timers Labeling machine Computer paper
Wooden stirrers Plastic protect cap Manual on
sealer Occupational Health
Safety (OHS)
Salting vat Exhaust boxes Whiteboard pen
Fermentation vats Cabinet drier White board
Mixing bowls Wire basket Packaging materials
(tin cans, glass
jars, polyethylene
bags)
Calculators Electric polysealer Marking pens
Glue gun LCD projector Learning Materials
a. Activity sheets
Thermometer LCD screen 1. Job sheets
10
2. Information
sheets
3. Operation
sheets
Beaker CD/DVD Player Modules
Graduated cylinder CBLM
Weighing scale CD - Rom
Sauce pot and pots CDs
Colander DVDs
Food Tongs
Steamer
Chopping board
Hot lifter
Polmeter
Osterizer/blender
Juice extractor
Kitchen brush
Fish scaler
Holding cabinet for
smoked fish
REFERENCES:
Books
Avery, Arthur. Fish Processing Handbook of the Philippines
Bardey, Catherine, Secrets of the Spas, Blac
Bauer, W.W.MD, Health for All, 1967.
Calmorin, Laurentina P., Calmorin, Melchor A., Tinaypan,

Alfredo S.. (1990). Introduction to Fishery Technology,
Manila, Philippines. National Bookstore Inc.
Calmorin, Laurentina P., Post Harvest Fisheries. Manila,

Philippines: national Bookstore, Inc. 2000.
Cortez, Lourdes A., Processing and Preservation of Freshwater

Fish., Manila, Philippines ., National Bookstore Inc.,1990.
Dagoon, Jesse D. Exploratory Fishery Arts. Manila,

Philippines: Rex Bookstore, 1985.
De Guzman, Inez A., Module in Food Preservation Technology

and Home Economics, St.Bernadette Publication Inc.
11
De Leon, Sonia et al, Preservation of Philippines Foods, A
Manual of Principles and Procedures. Phoenix Publishing
House Inc. 1982.
Espejo, Jasmin. Fish Processing Handbook of the Philippines
Hermes-Espejo, Jasmin. Fish Processing Technology in the

Tropics, Quezon City, Philippines, Tawid Publications,
1998.
Lagua, Rosalinda T. Food Preservation for Filipinos, 1977
Maharajh, Christina “20 Amazing Ways to Use Salt”
Mendoza, Leonarda. Fishery Arts for Secondary Schools

Exploratory, 1987.
Photo Researchers, Inc./Dr. Jeremy Burgess/Science Source

Microsoft ® Encarta ® 2006. © 1993-2005 Microsoft
Corporation.
Training Regulation for Food Processing NC II, TESDA, Metro

Manila.
Food Safety and Sanitation, A paper presented at Foresight on

Food Safety, International Food Safety Seminar at Seoul,
Korea on April 24, 2006.
Handouts and Manuals
BFAR handouts on Fisheries Administrative Order
Fish Smoking prepared by Technology Development Institute of

DOST
Hand- outs and Pamphlets on Fish Processing.
Learning Element for Drying, Packing and Storing of Fish, CDD,

BTVE
Learning Element for Salting, Drying and Smoking, CDD, BTVE
Handout on Operating a Can Sealer
Manual for The All American Pressure Canner/Cooker
Manual on The Use and Car of GE Upright Freezer
Manual on the Use and Operation of an Automatic Master Can
12
Sealer
Other Sources:
http://www.saltinstitute.org/
http://www.salttraders.com/StoreFront.bok
http://www.slate.com/id/2117243
http://www.gourmetsleuth.com/saltguide.htm
http://www.flickr.com
http://www.initial-impressions.net
http://www.msn.com
http://www.saltinstitute.org/
http://www.salttraders.com/StoreFront.bok
http://www.slate.com/id/2117243
http://www.gourmetsleuth.com/saltguide.htm
http://www. image.google.com
www.psdn.org.ph/pienc/ra900
13
BASIC
COMPETENCIES
14
UNIT OF COMPETENCY: PARTICIPATE IN WORKPLACE
COMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE

COMMUNICATION
MODULE DESCRIPTION: This unit covers the ability to carry out

the knowledge, skills and attitudes required to
gather, interpret and convey information in
response to workplace requirements. It also
covers obtaining and conveying workplace
information, participating in workplace
meetings and discussions and the completion
of relevant – work – related documents.
CERTIFICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students must be able to:
LO1. obtain and convey workplace information;

LO2. participate in workplace meetings and discussions; and
LO3. complete relevant work-related documents.
15
LO1. Obtain and Convey Workplace Information
ASSESSMENT CRITERIA:
1. Accessed specific and relevant information from appropriate

sources.
2. Questioning, active listening and speaking skills to gather and
convey information are used effectively.
3. Appropriate medium in transferring information and ideas is
utilized.
4. Non-verbal communication is used appropriately.
5. The lines of communication with supervisors and colleagues are
identified and pursued accordingly.
6. Workplace procedure for the location and storage of information
are defined and followed.
7. Personal transactions are carried out clearly and concisely.
CONTENTS:
 Appropriate sources of information

 Effective communication
 Medium of communication
 Different modes of communication
 Storage procedure
 Workplace interaction
CONDITIONS:
The following resources are needed:
 Learning elements and references/textbooks

 Telephone
 Computers
 Fax machine
 Writing materials
 Lecture room
 Board markers
METHODOLOGIES:
 Reporting
 Demonstration
 Group dynamics
 Research
16
ASSESSMENT METHODS:
 Direct observation
 Oral interview
 Written test
 Recitation
17
LO2. Participate in Workplace Meetings and Discussions
1. Simulated meetings are attended and participated.

2. Opinions are listened to and/or expressed clearly.
3. Meeting inputs are matched with the meeting purpose and
protocols are established thereafter.
4. Workplace interaction is conducted in a courteous manner.
5. Simple routine workplace procedure and matters concerning
working conditions are discussed and responded to.
6. Meeting outcomes are interpreted and implemented.
CONTENTS:
 Organizational policies
 Protocols
 Workplace interactions
 Face to face communication
CONDITIONS:
 Appropriate meeting room

 Relevant documents like organizational policies
 Lecture room
METHODOLOGIES:
 Lecture/discussion
 Observation/Demonstration
 Interaction
ASSESSMENT METHODS:
 Oral interview
 Written test
 Recitation
18
LO3. Complete Relevant Work - Related Documents
1. Range of forms relating to conditions of employment are

accomplished accurately and legibly.
2. Workplace data on standard workplace forms and documents
are recorded.
3. Basic mathematical processes are used for routine calculations.
4. Errors in forms/documents are identified and acted upon.
5. Reports are promptly submitted to supervisors according to
organizational guidelines.
CONTENTS:
 Written communication
 Technology relevant to the enterprise and the individual
work responsibilities
 Production Report Forms
CONDITIONS:
 Relevant documents
 Writing materials
 Computers
METHODOLOGIES:
 Group dynamics
 Reporting
 Practical exercises
ASSESSMENT METHODS:
 Written test
 Oral interview
 Recitation
 Preparation and accomplishment of work related documents
19
UNIT OF COMPETENCY: WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTION: This module covers the skills,

knowledge and attitudes required in
working in a team environment. It
includes describing team role and
scope, identifying own role and
responsibility within a team and
working as a team member.
Upon completion of this module, students must be able to:
LO1. describe team role and scope;

LO2. identify own role and responsibility within a team; and
LO3. work as a team member.
20
LO1. Describe Team Role and Scope
1. Roles and objectives of the team are identified from available

sources of information.
2. Team parameters, reporting relationships and responsibilities
from team discussion and appropriate external sources are
identified.
CONTENTS:
 Roles and objectives of a team

 Standard Operating Procedure (SOP)
 Job procedure
 Occupational Emergency Measures (OEM) specifications and
instructions
 Organizational and external personnel
 Client/supplier instructions
 Quality standards
 Occupational Health and Safety (OHS) and environmental
standards
CONDITIONS:
 Access to relevant workplace or appropriately simulated

environment where assessment can take place
 References/textbooks
 Lecture room
 Tape recorder and blank tapes
METHODOLOGIES:
 Group dynamics
 Research
 Panel discussion
ASSESSMENT METHODS:
 Role playing/simulation of a given actual situation

 Demonstration
 Written test
21
LO2. Identify Own Role and Responsibilities Within a Team
1. Specific roles and responsibilities of individual members within

the team environment are identified.
2. Roles and responsibilities of other members are identified and
recognized.
3. Existing relationships within the team and to other teams are
identified and reported.
CONTENTS:
 Communication process
 Team structure
 Team roles
 Group planning and decision making
CONDITIONS:
 Access relevant to workplace-simulated environment where

assessment can take place
 References/textbooks
 Lecture room
 Tape recorder
 Blank tapes
METHODOLOGIES:
 Games/Group dynamics
 Team building exercises
 Panel discussion
ASSESSMENT METHODS:
 Case analysis/study
 Written test
 Demonstration
22
LO3. Work as a Team Member
1. Various forms of communication are appropriately used.

2. Team members who contributed to team activities and objectives
are recognized.
3. Effective contributions to complement team activities and
objectives based on individual skills and competencies and
workplace context are likewise given due recognition.
4. In reporting, using the Standard Operating Procedure (SOP),
protocol is observed.
5. Teamwork plans based on team members understanding of their
role are developed through a concerted effort.
CONTENTS:
 Work procedure and practices

 Conditions of work environment
 Legislation and industrial agreements
 Standard work practices
 Safety, environmental, housekeeping and quality guidelines
CONDITIONS:
 Appropriate workplace
 Textbooks/reference materials
 Lecture room
 Different forms used in the workplace
METHODOLOGIES:
 Case analysis
 Group dynamics
 Safety drill simulated fire phenomenon
 Reporting
ASSESSMENT METHODS:
 Demonstration
 Written test
 Case analysis report
 Written report evaluation
23
UNIT OF COMPETENCY: PRACTICE CAREER
PROFESSIONALISM
MODULE TITLE : PRACTICING CAREER

PROFESSIONALISM
MODULE DESCRIPTION: This module covers the skills,

knowledge and attitudes required in
practicing career professionalism. It
includes integrating personal objectives
with the organizational goals, setting
and meeting work priorities and
maintaining professional growth and
development.
LO1. integrate personal objectives with the organizational goals;

LO2. set and meet work priorities; and
LO3. maintain professional growth and development.
24
LO1. Integrate Personal Objectives with Organizational Goals
1. Personal growth and work plans towards improving the

qualifications set for professionalism are evident.
2. Intra and interpersonal development based on performance
evaluation are maintained.
3. Commitment to the organization and its goals are demonstrated
in the performance of duties.
4. Practice of appropriate personal hygiene is evident.
5. Job targets within key result areas are attained.
CONTENTS:
 Personal Development-Social Aspects: Intra and Interpersonal

Development
 Organizational goals
 Personal Hygiene and Practices
 Code of ethics
CONDITIONS:
 Workplace
 Code of ethics
 Organizational goals
 Hand outs and PD-Social Aspects
 CDs, DVDs, CD/DVD player, LCD screen and projector
METHODOLOGIES:
 Interactive -lecture
 Simulation
 Demonstration
 Self paced learning
ASSESSMENT METHODS:
 Role play
 Interview
 Written exam
25
LO2. Set and Meet Work Priorities
1. Competing demands to achieve personal, team and

organizational goals and objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage work
priorities and commitments.
3. Practices, economic use and maintenance of equipment and
facilities are followed as per established procedure.
4. Job targets within key result areas are attained.
CONTENTS:
 Organizational Key Result Areas

 Work Values and Ethical Standards
 Company policies on the use and maintenance of equipment
CONDITIONS:
 Handouts on
o Organizational Key Result Areas
o Work values and Ethical Standards
o Company policies and standards
o Sample job targets
 Learning Guides
 CDs, DVDs, CD/DVD player
 LCD Projector and screen
METHODOLOGIES:
 Interactive lecture
 Group discussion
 Structured activity
 Teacher’s demonstration
ASSESSMENT METHODS:
 Role play
 Interview
 Written exam
 Return demonstration
26
LO3. Maintain Professional Growth and Development
1. Training and career opportunities relevant to the job

requirements are identified and availed.
2. Licenses and/or certifications according to the requirements of
the qualifications are acquired and maintained.
3. Fundamental rights at work including gender sensitivity are
manifested/observed.
4. Training and career opportunities based on the requirements of
industry are completed and updated.
CONTENTS:
 Qualification Standards
 Gender and Development (GAD) Sensitivity
 Professionalism in the Workplace
 List of Professional Licenses
CONDITIONS:
 Quality Standards
 GAD handouts
 CDs, DVDs on Professionalism in the Workplace
 Professional licenses samples
 CD/DVD player
 LCD screen and projector
METHODOLOGIES:
 Film viewing
 Role play/Simulation
ASSESSMENT METHODS:
 Demonstration
 Interview
 Written exam
 Portfolio assessment
 Film review report evaluation
27
UNIT OF COMPETENCY: PRACTICE OCCUPATIONAL HEALTH
AND SAFETY PROCEDURE
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH

AND SAFETY PROCEDURE
MODULE DESCRIPTION: This module covers the knowledge,

skills and attitudes required to comply with
the regulatory and organizational
requirements for occupational health and
safety such as identifying, evaluating and
maintaining Occupational Health and Safety
awareness.
NOMINAL DURATION : 72
CERTIFICATE LEVEL : NCII
Upon completion of this module, the students must be able to:
LO1. identify hazards and risks;

LO2. evaluate hazards and risks;
LO3. control hazards and risks; and
LO4. maintain occupational health and safety in the workplace.
28
LO1. Identify Hazards and Risks
1. Workplace hazards and risks are identified and clearly

explained.
2. Hazards/risks and their corresponding indicators are identified
with the company procedure.
3. Contingency measures are recognized and established in
accordance with organizational procedure.
CONTENTS:
 Hazards and risks identification and control

 Organizational safety and health protocol
 Treshold limit value (TLV)
 Organizational Health and Safety indicators
CONDITIONS:
 Workplace
 Personal Protective Equipment (PPE)
 Learning Guides
 Hand-outs
o Organizational Safety and Health Protocol
o Organizational Health and Safety Indicators
o Threshold Limit Value
o Hazards/Risk Identification and Control
 CDs, DVDs, CD/DVD player, LCD screen and projector
METHODOLOGIES:
 Simulation
 Symposium
 Group dynamics
ASSESSMENT METHODS:
 Situation analysis
 Interview
 Practical exam
 Written exam
29
LO2. Evaluate Hazards and Risks
1. Terms of maximum tolerable limits are identified based on
threshold limit values (TLV).
2. Effects of hazards are determined.
3. Occupational Health and Safety (OHS) issues and concerns are
identified in accordance with workplace requirements and
relevant workplace OHS legislation.
CONTENTS:
 TLV table
 Philippine Organizational Health and Safety Standards
 Effects of hazards in the workplace
 Ergonomics
CONDITIONS:
 Handouts on
o Philippine Organizational Health and Safety Standards
o Effects of hazards in the workplace
o Ergonomics
 TLV table
 CDs/DVDs
 CD/DVD player
METHODOLOGIES:
 Situation analysis
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Interview
 Written exam
 Simulation
 Analytical paper evaluation
 Film viewing report evaluation
30
LO3. Control Hazards and Risks
1. Organizational Health and Safety (OHS) procedure for controlling

hazards and risks are strictly followed.
2. Procedure in dealing with workplace accidents, fire and
emergencies are followed in accordance with the organization’s
OHS policies.
3. Personal protective equipment (PPE) are used in accordance with
the organization’s OHS procedure and practices.
4. Procedure in providing appropriate assistance are identified in
line with the established organizational protocol.
CONTENTS:
 Safety Regulations
o Clean Air Act
o Electrical and Fire Safety Code
o Waste management, RA 9003 (Waste Management Act)
o Disaster Preparedness and Management
 Contingency Measures and Procedure
CONDITIONS:
 Handouts on:
o Safety Regulations
o Clean Air Act
o Electrical and Fire Safety Code
o Waste management
o Disaster Preparedness and Management
o Contingency Measures and Procedure
 Organizational Health and Safety (OHS)Personal Records
 CD’s/DVDs,
 CD/DVD player
METHODOLOGIES:
 Interactive -lecture
 Film viewing
 Group dynamics
 Self-paced learning
31
ASSESSMENT METHODS:
 Written Test
 Demonstration with oral interview
 Case/situation analysis
 Simulation of an actual situation
32
LO4. Maintain Occupational Health and Safety Awareness
1. Procedure in emergency related drill are strictly followed in line

with the established organization guidelines and procedure.
2. Organizational Health and Safety (OHS) personal records are
filled up in accordance with workplace requirements.
3. Personal Protective Equipment (PPE) are maintained in line with
organization guidelines and procedure.
CONTENTS:
 Operational health and safety procedure, practices and

regulations
 Emergency-related drills and training
CONDITIONS:
 Workplace
 Organizational Health and Safety (OHS) personal records
 CDs, DVDs
 CD/DVD player
 Samples health records
METHODOLOGIES:
 Simulation
 Symposium
 Film viewing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
 Interview
 Written exam
33
COMMON
COMPETENCIES
34
UNIT OF COMPETENCY : APPLY FOOD
SAFETY AND SANITATION
MODULE TITLE : APPLYING FOOD SAFETY AND

SANITATION
MODULE DESCRIPTION : This module covers the

knowledge, skills and attitudes required
in applying food safety and sanitation
such as using personal protective
equipment, observing personal hygiene
and good grooming, implementing food
sanitation practices, rendering safety
measures and first aid procedure and
implementing housekeeping activities.
Upon completion of these outcomes, the students must be able to:
LO1. use personal protective equipment (PPE) in the workplace;

LO2. observe personal hygiene and good grooming;
LO3. implement food sanitation practices;
LO4. render safety measures and first aid procedure; and
LO5. implement housekeeping activities.
35
36
LO1. Use Personal Protective Equipment (PPE) in the Workplace
1. Personal Protective Equipment (PPE) are checked according to

the manufacturer’s specifications.
2. Personal protective equipment are used according to the job
requirements.
CONTENTS:
 Cleaning, checking and sanitizing personal protective equipment

 Equipment : uses and specifications
 Parts and functions of personal protective equipment
CONDITIONS:

o apron/laboratory gown
o mouth masks
o gloves
o rubber boots
o head gears such as caps and hairnets
METHODOLOGIES:
 Teacher’s demonstration
ASSESSMENT METHODS:
 Direct observation with oral interview

37
LO2. Observe Personal Hygiene and Good Grooming
1. Personal hygiene and good grooming are practiced in line with

the workplace sanitation regulation.
CONTENT:
 Good grooming and personal hygiene
CONDITIONS:
Personal protective equipment may be included but not limited to:
 Apron/laboratory gown
 Mouth masks
 Rubber boots/safety shoes
 Gloves (disposable or surgical)
 Head gears such as caps, hairnets and ear plug
 Pot holders
METHODOLOGIES:
 Modular/self-paced learning
 Demonstration
ASSESSMENT METHODS:
 Oral test/oral interview
38
LO3. Implement Food Sanitation Practices
1. Sanitary food handling practices are implemented in line with

workplace sanitation regulations.
2. Safety measures are observed in line with workplace safety
practices.
CONTENTS:
 Food safety and practices

 Sanitary food handling practices
CONDITIONS:
 PPE (apron, laboratory gown, mouth masks, gloves, rubber

boots/safety shoes, head gears, pot holders)
 Workplace and safety requirements
a. Health/medical certificate
b. Department of Labor and Employment (DOLE)
requirements
c. Bureau of Food and Drugs (BFAD) requirements
 CDs, DVDs
 CD/DVD player
METHODOLOGIES:
 Field trip to a workplace

 Modular/self-paced learning
 Film viewing
ASSESSMENT METHODS:
 Interview
 Field trip narrative report evaluation
39
LO4. Render Safety Measures and First Aid Procedures
1. Safety measures are applied according to workplace rules and

regulations.
2. First aid procedure are applied readily as needed.
3. First aid application is coordinated with concerned personnel
according to workplace standard operating procedure.
CONTENTS:
 Safety practices
 First aid kit
 Applying first aid treatment
CONDITIONS:
Presence of the following in the workplace:
 Health/medical certificate
 Chemicals and other sanitizing agents with proper labels
 Safety signals and symbols in appropriate areas
 First aid kit
METHODOLOGIES:
 Symposium with demonstration
 Browsing the internet for appropriate website on safety
measures and first aid
ASSESSMENT METHODS:
 Interview
 Written test
40
LO5. Implement Housekeeping Activities
1. Work area and surroundings are cleaned in accordance with

workplace health and safety regulations.
2. Waste is disposed in compliance with the organization’s waste
disposal system.
3. Hazards in the work area are recognized and reported to
designated personnel according to workplace procedure.
CONTENTS:
 5’ S in Good Housekeeping
 Proper waste disposal
 Environmental protection and concerns
CONDITIONS:
 Sanitizing equipment
 Proper disposal facilities
 Handbook on the 5’ S of Good Housekeeping
 CDs, DVDs
 CD/DVD player
METHODOLOGIES:
 Film viewing
ASSESSMENT METHODS:
 Interview
 Written report
 Practical examination/demonstration
41
UNIT OF COMPETENCY : THE USE OF STANDARD
MEASURING DEVICES AND
INSTRUMENTS
MODULE TITLE : USING STANDARD MEASURING

DEVICES AND INSTRUMENTS

for the use of standard measuring
devices and instruments in the
workplace. It also covers the
identification of standard measuring
devices and instruments, review of
procedure in using standard measuring
devices and instruments and the
procedure for using measuring devices
and instruments.
Upon completion of these outcomes the students must be able to:
LO1. identify standard measuring devices and instruments;

LO2. review the procedure in using standard measuring
devices and instruments; and
LO3. follow procedure in using measuring devices and
instruments.
42
LO1. Identify Standard Measuring Devices and Instruments
1. Standard measuring devices and instruments are identified and

classified according to manufacturer’s specifications.
2. Devices and instruments for measuring are properly checked,
sanitized and calibrated prior to use.
CONTENTS:
 Specifications and functions of measuring devices and

instruments
 Identify, prepare and calibrate standard measuring devices and
instruments
 Procedure in cleaning, sanitizing and stowing equipment and
instruments
CONDITIONS:
 Standard Measuring Devices
o Weighing scales and balances

o Measuring cups of varying capacities for dry ingredients
o Measuring cups of varying capacities for liquid ingredients
o Measuring spoons
 Standard Measuring Instruments
o Salinometer
o Thermometer of varying temperature
o Refractometer of varying range
o Glasswares like cylinders, beakers, flasks of varying
graduations
 CDs, DVDs
 CD/DVD player
METHODOLOGIES:
 Film viewing
 Discussion
 Demonstration
43
ASSESSMENT METHODS:
 Practical and written examination

 Observation and oral interview
44
LO2. Review the Procedure in Using Standard Measuring Devices
and Instruments
1. Procedure in using the standard measuring devices and

instruments according to manufacturer’s specification are
reviewed.
2. Printed procedure/brochures/catalogue according to specified
food processing methods are consulted.
CONTENT:
 Procedure in using standard measuring devices and

instruments
CONDITIONS:
Standard instruments may include but not limited to the following:
 Salinometer
 Thermometer of varying temperature range (0°C-300°C)
 Refractometer of varying range (0°-90°B)
 Glasswares like (cylinder, beakers, flasks) of varying graduation
METHODOLOGIES:
 Lecture
 Demonstration
ASSESSMENT METHODS:
 Observation and oral interview

45
LO3. Follow Procedure in Using Measuring Devices and
Instruments
1. Methods/practices of using measuring devices and instruments

are strictly observed according to manufacturer’s specifications
and workplace requirements.
2. Measuring devices and instruments are cleaned, wiped dry and
procedure after use to ensure conformity with workplace
requirements.
CONTENTS:
 Proper way of using measuring devices and instruments

 Procedure in cleaning, sanitizing and calibrating equipment and
instruments
CONDITIONS:
 Measuring devices
o Weighing scales of various capacities and sensitivities

o Measuring cups of varying capacities for dry ingredients
o Measuring cups of varying capacities for liquid ingredients
o Measuring spoons
 Measuring instruments
o Salinometer
o Thermometer of varying temperature range
o Refractometer of varying range (0-90B)
o Glasswares like (cylinders, beakers, flasks) of varying
graduations
METHODOLOGIES:
 Dual learning
 Demonstration
46
ASSESSMENT METHODS:
 Interview/oral questioning
 Written test
 Practical test
47
UNIT OF COMPETENCY : THE USE OF PROCESSING
TOOLS, EQUIPMENT AND
UTENSILS
MODULE TITLE : USING PROCESSING TOOLS,

EQUIPMENT AND UTENSILS

to operate food processing tools,
equipment and utensils such as
performing pre-operation activities,
operating food processing equipment
and performing post operation activities.
CERTICATE LEVEL : NC II
Upon completion of these outcomes the students must be able to:
LO1. perform pre-operation activities;

LO2. operate food processing equipment; and
LO3. perform post operation activities.
48
LO1. Perform Pre-Operation Activities
1. Appropriate tools and equipment/utensils are prepared for use

according to processing methods.
2. Food processing tools and equipment/utensils are inspected and
checked according to manufacturer’s specifications.
3. Food processing equipment are set up, adjusted and made ready
according to job requirements.
CONTENTS:
 Equipment, tools and instruments: uses of specifications

 Parts and functions of equipment, tools and utensils
 Sanitizing agents : uses and specification
 Proper stowing of tools and equipment/utensils
 Inspecting and checking condition of equipment/machines
before operation
 Performing minor preventive maintenance
CONDITIONS:
 Food processing tools, equipment and utensils

 Minor preventive machine maintenance (like hydraulic fluid)
 Sanitizing agents
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Oral/interview
49
LO2. Operate Food Processing Equipment
1. Food processing equipment are switched off and unplugged after

use according to manufacturer’s specifications.
2. Performance of food processing equipment is checked to ensure
conformity with specified output.
3. Operation of food processing equipment is managed to achieve
planned outcomes.
4. Minor trouble shooting on food processing tools, equipment and
utensils is performed when necessary.
CONTENTS:
 Interpreting manufacturer’s specifications

 Equipment/machine wear and tear process
 Equipment/machine parts dismantling and assembling
 Performing minor trouble shooting
 Reporting equipment/machine, tools and instruments’
breakdown and recording same in standard forms
CONDITIONS:
 Food processing equipment

 Tools for minor trouble shooting of food processing equipment
 CDs, DVDs
 CD/DVD player
METHODOLOGIES:
 Demonstration
 Film viewing
 Tour to Food Processing establishment
ASSESSMENT METHODS:
 Interview
 Narrative report evaluation
50
LO3. Perform Post Operation Activities
1. Food processing equipment are switched off and unplugged after

operation in accordance with manufacturer’s specifications.
2. Food processing tools, equipment and instruments are cleaned,
sanitized and stored according to manufacturer’s specifications
and workplace policies and regulations.
3. Minor preventive maintenance in equipment is performed in line
with the organization’s maintenance system.
4. Main machine parts are inspected and checked in line with the
organization’s policy.
5. Condition of machine is monitored to ensure its utility in
accordance with workplace rules and regulations.
CONTENTS:
 Inspecting and checking condition of equipment/machines

before, during and after preparation
 Reporting breakdown of equipment/machine, tools and
instruments and recording same in standard forms
CONDITIONS:
Manufacturer’s specification may include but not limited to:
 Handling requirements
 Operating requirements
 Discharged level
 Reporting
 Positioning
 Refilling
METHODOLOGIES:
 Self-paced/self learning
 Field trip to an actual workplace
51
ASSESSMENT METHODS:
 Demonstration with observation and questioning

 Practical examination
52
UNIT OF COMPETENCY : PERFORM MATHEMATICAL
COMPUTATIONS
MODULE TITLE : PERFORMING

MATHEMATICAL
COMPUTATIONS

in performing mathematical
computation such as gathering and
tabulating the recorded data, reviewing
the various formulations, calculating
production input and output and
computing production cost.
NC LEVEL : NC II
Upon completion of these outcomes, the students must be able to:
LO1. gather and tabulate the recorded data;

LO2. review the various formulations; and
LO3. calculate production input and output.
53
LO1. Gather and Tabulate the Recorded Data
1. Record of weights and measurement of raw materials and

ingredients are gathered and summarized according to
workplace standard operating procedure.
2. Record of weights and measurements of finished processed
products are gathered and summarized according to workplace
standard operating procedure
3. Summarized data are tabulated according to enterprise
requirements.
CONTENTS:
 Gathering the record of weights and measurement of ingredients

and materials
 Summarizing and tabulating all raw data gathered
 Recording skills
 Data gathering skills
CONDITIONS:
 Weights and measurements of ingredients and materials as well

as finished/processed products:
o Granimetric
o Volumetric
o Lengths, diameters and widths
o Hotness/coldness (temperature)
o pH of curing solutions/mixtures
METHODOLOGIES:
 Lecture/Discussion
 Individualized learning
 Demonstration
ASSESSMENT METHODS:
 Written examination
 Interview
 Observation
 Assessment of outputs
54
LO2. Review Various Formulations
1. Ingredients, materials and percentage formulation are

checked/counter checked according to approved specifications
and enterprise requirements.
2. Finished products and percentage formulations are reviewed
according to approved specifications in line with enterprise
requirements.
CONTENTS:
 Formulations and concentrations of solutions according to

specifications and standards of the enterprise
CONDITIONS:
 Calculator
 Pen and papers
 Chalk and board
 White board and white board pen
METHODOLOGIES:
 Observation and questioning

 Practical exercise
ASSESSMENT METHODS:
 Written exam
55
LO3. Calculate Production Input and Output
1. Data on raw ingredients, material consumption and

corresponding percentage equivalents are calculated in line with
the enterprise requirements.
2. Data on actual spoilage, rejects and corresponding percentage
equivalents are calculated according to enterprise requirements.
3. Data on actual yields and recoveries and corresponding
percentage equivalents are calculated according to enterprise
requirements.
4. All calculated data are recorded according to enterprise
requirements.
CONTENTS:
 Percentage formulation
 Fractions, ratios and proportions
 Basic mathematical operations and skills
 Conversion factors
 Basic accounting skills
CONDITIONS:
 Production records
 Supplies
o Ball pen/pencil
o Bond paper
o Index cards
o Folders
o Computer paper
o Clips
 Tools and Equipment
o Calculator
o Computer with printer
56
METHODOLOGIES:
 Lecture
 Practical exercise
ASSESSMENT METHODS:
 Written exam
57
UNIT OF COMPETENCY : IMPLEMENT GOOD
MANUFACTURING PRACTICES
AND PROCEDURE
MODULE TITLE : IMPLEMENTING GOOD

MANUFACTURING PRACTICES
AND PROCEDURE
MODULE DESCRIPTION : This unit deals with the skills,

knowledge and attitudes required to comply
with relevant Good Manufacturing Practices
(GMP) codes through the implementation of
workplace GMP and quantity procedure. It
includes: identifying requirements of GMP
related to own work, observing personal
hygiene and conduct to meet GMP
requirements, implementing GMP
requirements when carrying out work
activities, participating in improving GMP,
participating in validation processes and
completing workplace documentation to
support GMP.
Upon completion of this module, students should be able to:
LO1. identify requirements of GMP related to own work;

LO2. observe personal hygiene and conduct to GMP
requirements;
LO3. implement GMP requirements when carrying out work
activities;
LO4. participate in improving GMP;
LO5. participate in validation processes; and
LO6. complete workplace documentation to support GMP.
58
LO1. Identify Requirements of Good Manufacturing Practices
(GMP) Related to Own Work
1. Sources of information on GMP requirements are located.

2. GMP requirements and responsibilities related to own work are
identified.
CONTENTS:
 Sources of information on GMP requirements

 GMP requirements and responsibilities
CONDITIONS:
 Handouts:
o GMP requirements, responsibility and information

on GMP requirements
o GMP requirements and responsibilities
METHODOLOGIES:
 Interview
ASSESSMENT METHODS:
 Oral interview
59
LO2. Observe Personal Hygiene and Conduct to Meet Good
Manufacturing Practices (GMP) Requirements
1. Personal hygiene that meets GMP requirements is observed.

2. Clothing is prepared, used, stored and disposed according to
GMP and workplace procedure.
3. Personal movement around the workplace is compliant with
entry and exit procedure.
CONTENTS:
 Hygiene and sanitation requirements

 Proper storage of clothing in the workplace
 GMP workplace procedures
CONDITIONS:
 Handouts
o GMP workplace procedure

o Hygiene and sanitation requirements
METHODOLOGIES:
 Role playing
 Browsing websites on hygiene and sanitation requirements
ASSESSMENT METHODS:
 Written report on information gathered through the Internet

 Oral interview
 Written test
 Observation
60
LO3. Implement Good Manufacturing Practices (GMP)
Requirements When Carrying Out Work Activities
1. GMP requirements are identified.

2. Work area, materials, equipment and product are routinely
monitored to ensure compliance with GMP requirements.
3. Raw materials, packaging components and products are handled
according to GMP and workplace procedure.
4. Workplace procedure to control resource allocation and process
are followed to meet GMP requirements.
5. Common forms of contamination are identified according to GMP
requirements.
6. The workplace is maintained clean and tidy in order to meet
GMP housekeeping standards.
CONTENTS:
The students/trainees must be provided with the following:
 GMP and workplace requirements

 GMP’s role in preventing contamination
CONDITIONS:
 Work area
 Fish Processing materials
 Packaging materials
 Equipment, tools and utensils
 Products
 Sanitizing and cleaning agents
METHODOLOGIES:
 Demonstration
61
ASSESSMENT METHODS:

 Oral interview
 Demonstration
62
LO4. Participate in Improving Good Manufacturing Practices
(GMP)
1. Processes/practices which could result in non-compliance with

GMP are identified and reported according to workplace
reporting requirements.
2. Corrective action is implemented within level of responsibility.
3. GMP issues are raised to designated/authorized personnel.
CONTENTS:
 Workplace reporting requirements

 Implementing GMP practices and processes
CONDITIONS:
 Hand-outs/modules in
o Improving GMP practices and processes

o Workplace reporting requirements
o CDs/DVDs
o CD/DVD player
o LCD screen and projector
METHODOLOGIES:
 Role playing
 Film viewing
ASSESSMENT METHODS:
 Demonstration
 Observation
 Written test
 Written film review report evaluation
63
LO5. Participate in Validation Processes
1. Validation procedure are followed according to Good

Manufacturing Practices (GMP) requirements.
2. Issues arising from validation are raised to designated
/authorized personnel.
3. Validation procedure are documented to meet GMP
requirements.
CONTENTS:
 Procedure in validation processes of GMP

 Issues arising from validation
 Documentation of validation procedure
CONDITIONS:
 Hand-outs/modules in:
o Procedures in validation process of GMP

o Issues arising from validation
o Documentation of validation procedure
METHODOLOGIES:
 Case study
 Group brainstorming
 Demonstration
ASSESSMENT METHODS:
 Oral interview
 Observation
 Written test
64
LO6. Complete Workplace Documentation to Support Good
Manufacturing Practices (GMP)
1. Documentation and recording requirements are identified and

complied with.
2. Information is recorded according to workplace reporting
procedure to meet GMP requirements.
CONTENTS:
 Documentation and recording requirements are identified

 Workplace reporting procedure to meet GMP requirements.
CONDITIONS:
 Handouts on GMP requirements

 Workplace reporting procedure
 Documentation and recording requirements of GMP
METHODOLOGIES:
 Self-paced learning/modular approach

 Group activity on report preparation
ASSESSMENT METHOD:
 Observation and oral questioning

 Portfolio assessment of reports made using rubric
65
UNIT OF COMPETENCY : IMPLEMENT ENVIRONMENTAL
POLICIES AND PROCEDURE
MODULE TITLE : IMPLEMENTING ENVIRONMENTAL

POLICIES AND PROCEDURE
MODULE DESCRIPTION : This unit deals with the skills,

knowledge and attitudes required to
implement environmental policies and
procedure when carrying out work
responsibilities. It includes conducting work
in accordance with environmental policies
and procedure; participating in improving
environmental practices at work, and
responding to an environmental emergency.
CERTICATE LEVEL : NC II
Upon completion of this module, the students should be able to:
LO1. conduct work in accordance with environmental policies

and procedures;
LO2. participate in improving environmental practices at work;
and
LO3. respond to an environmental emergency.
66
LO1. Conduct Work in Accordance With Environmental Policies
and Procedure
1. Immediate work area is routinely checked to ensure compliance

with environmental requirements.
2. Hazards and unacceptable practices are identified and reported
to authorized personnel according to workplace procedure.
3. Workplace procedure and work instructions are followed.
4. Incidents are promptly reported and corrective action is taken
where control requirement are not met.
5. Measures used to minimize and handle waste are followed.
6. Environmental data is recorded in required format according to
workplace reporting requirements.
CONTENTS:
 Occupational Health Safety (OHS) and legal requirements

 Enterprise OHS and policies, procedure and programs
 Importance of checking the workplace
 Persons responsible for monitoring a safety workplace
 Hazards and risks in the workplace
 Waste management
 Ways of minimizing environmental risks and hazards in the
workplace
 Bureau of Fisheries and Aquatic Resources (BFAR) regulations
on processed foods
CONDITIONS:
 Handouts on:
o Organizational Health and Safety (OHS) Indicators

o Workplace procedures and work instruction
o Hazards/Risks Identification and Control
o Hygiene and Sanitation requirements
 CDs/DVDs
 CD/DVD player
67
METHODOLOGIES:
 Film viewing
 Field trip
 Debates
 Symposium
ASSESSMENT METHODS:
 Direct observation and oral interview

 Computer - based written test
68
LO2. Participate in Improving Environmental Practices at Work
1. Processes or conditions which could result in an unacceptable

environmental outcome are identified and reported according to
2. Corrective action is taken in accordance with the environmental
management and emerging responsive plans as required.
3. Contributions are made to participative arrangements for
managing environmental issues in the workplace based on
workplace/unit procedure.
CONTENT:
 Environmental hazards and risks

 Control measures for environmental hazards and risks
CONDITIONS:
 Learning Guide:
o Hygiene and sanitation requirements

o Workplace requirements
o Procedures in responding to environmental incidents
METHODOLOGIES:
 Role playing
 Demonstration
 Group discussion/dynamics
ASSESSMENT METHODS:
 Oral interview
 Practical test
Assessment should occur on the job or in a simulated workplace
69
LO3. Respond to Environmental Emergency
1. Emergency solutions are identified and reported according to

2. Emergency procedure appropriate to the nature of the
emergency are implemented according to workplace
requirements.
CONTENTS:
 Emergency solutions according to workplace reporting

requirements
 Emergency procedure according to workplace requirements
 Environmental Emergency
o Airborne particulates
o Noise
o Water quality
o Spills and emissions
CONDITIONS:
 Handouts on:
o Workplace requirements
o Workplace procedure/solutions
METHODOLOGIES:
 Case study
ASSESSMENT METHODS:
 Oral interview
 Role playing
70
CORE
COMPETENCIES
71
72
SECTOR : FISH PROCESSING
UNIT OF COMPETENCY : PROCESS FISH BY SALTING,

CURING AND SMOKING
MODULE TITLE : PROCESSING FISH BY

SALTING,
CURING AND SMOKING
MODULE DESCRIPTION : This module deals with the skills,

process fish by salting, curing and
smoking. It also involves preparing
equipment, tools and utensils;
preparing ingredients and raw
materials; preparing salting and
curing solutions and mixtures; curing
the fish; finishing the cured products
and preparing production report.
Upon completion of this module, the student must be able to:
LO1. prepare equipment, tools and utensils;

LO2. prepare ingredients and raw materials;
LO3. prepare salting and curing solutions and mixtures;
LO4. cure the fish;
LO5. finish the cured fish; and
LO6. prepare production report.
73
LO1. Prepare Equipment, Tools and Utensils
1. Equipment and tools for salting, curing and smoking fish and
other fishery products are prepared in accordance with the
manufacturer’s specifications.
2. Equipment for fish processing methods are checked, sanitized
and calibrated in accordance with manufacturer’s specifications.
3. Kitchen utensils for fish curing methods are readied and
sanitized in accordance with manufacturer’s specifications.
4. Materials/supplies needed in fish curing are prepared in
accordance with the approved specifications by the Bureau of
Foods and Drugs (BFAD).
CONTENTS:
 Kinds of equipment and tools for salting, curing and smoking

fish
 Occupational Health and Safety requirements in preparing
supplies and materials
 Procedure in checking, sanitizing and calibrating equipment and
tools
 Procedure in preparing and sanitizing kitchen utensils
 Procedure in preparing supplies and materials for salting, curing
and smoking
CONDITIONS:
 Equipment, Tools, Utensils and Materials
o Smokehouse
o Polysealer
o Soaking vats
o Chiller/refrigerator/freezer
o Oven
o Bottles
o Salinometer
o Weighing scales of varying capacities and sensitivities
o Cutting implements like knives, slicers, peelers
o Measuring tools like measuring cups and spoons
o Fuel for smoking like wood, wood shavings, saw dust, half-
dried leaves, coconut husks and shells, rice hulls, corn
cobs, etc,
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Learning guides:
o Module
o CD Rom
o Activity sheets
o Manual on Occupational Health and Safety Requirements
in Preparing Supplies and Materials
 Personal computer (PC)
METHODOLOGIES:
 Modular/self paced learning

 Video viewing
 Teachers demonstration
ASSESSMENT METHODS:
 Observation and oral questioning

 Evaluation of written report of viewed video
75
LO2. Prepare Ingredients and Raw Materials
1. Raw materials are sorted and graded in accordance with the

Bureau of Fisheries and Aquatic Resources (BFAR)
specifications.
2. Fish are cleaned and washed in accordance with approved BFAR
standard procedure.
3. Fish are eviscerated and washed in accordance with the product
requirements.
4. Fish and other marine products are fully descaled and
eviscerated without damage to the meat.
5. Fish are deboned in accordance with the product requirements
without damaging the flesh.
6. Fish are made into fillets in accordance with product
specifications.
7. Cleaned raw materials are weighed in accordance with Bureau of
Fisheries and Aquatic Resources (BFAR) approved specifications.
CONTENTS:
 Grades of fish
 Procedure in grading and sorting fish
 Methods of scaling, eviscerating
 Methods of washing and cleaning
 Procedure in deboning fish
 Kinds of fish fillets
 Procedure in filleting fish
 Procedure in weighing fish
CONDITIONS:
 Tools and equipment
o Descaling knife
o Cutting board
o Filleting knife
o Mosquito forceps
o Kitchen knife
o Weighing scale
o Aluminum trays and basins
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 Materials
o Potable water
o Fresh fish with scales like tilapia and bangus
o Fresh fish for deboning like bangus
 Personal protective equipment
o Rubberized hand gloves

o Apron
o Headband
 Learning guides
o Module
o CD - Rom
o Manual for grading, scaling, deboning and filleting fish
 Personal Computer (PC) with LCD projector and screen
METHODOLOGIES:
 Self - paced learning

 Video viewing
ASSESSMENT METHODS:
 Practical Demonstration
 Computer or paper based written test
 Oral interview
 Film review/report evaluation
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LO3. Prepare Salting and Curing Solutions and Mixture
1. Required salt and other ingredients for salting and curing are
measured and weighed in line with approved specifications and
Occupational Health and Safety (OHS) requirements.
2. Required ingredients for salting and curing are measured and
weighed in line with approved Bureau of Fisheries and Aquatic
Resources (BFAR) and Bureau of Foods and Drugs (BFAD)
specifications.
CONTENTS:
 Kinds of salt
 Properties and composition of salt
 Ingredients in curing fish
 Procedure in preparing brine and curing solutions
 Concentration of brine and curing solutions
 Occupational Health and Safety (OHS) Specifications for salt and
curing ingredients
CONDITIONS:
 Learning guides
o Module
o Manual for preparing brine and curing solutions
o Handouts on OHS indicators
 Equipment, tools for preparing brine and curing solutions
o Measuring cups and spoons

o Mixing bowls
o Wooden ladle
o Salinometer
o Basins
o Kitchen weighing scale
o Salting/Curing vat
 Materials
o Potable water
o Rock salt/table salt
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METHODOLOGIES:
 Modular/Self-paced learning
 Demonstration
ASSESSMENT METHODS:
 Computer-based written test

 Oral questioning/interview
 Practical/performance test
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LO4. Cure the Fish
1. Curing solution and prepared materials are mixed in accordance

with approved Bureau of Fisheries and Aquatic Resources
(BFAR) specifications and enterprise requirements.
2. Fish being cured is stored at room temperature or refrigerating
temperature for appropriate number of days in accordance with
approved BFAR specifications.
3. Fish being cured is kept submerged in the curing solution to
obtain even distribution/penetration of curing solution in line
with approved BFAR and Bureau of Foods and Drugs (BFAD)
specifications.
CONTENTS:
 Procedure in curing fish

 Methods of storing fish while curing
 Temperatures ideal for storing fish while curing
 Importance of submerging fish in the curing solution while
curing
CONDITIONS:
 Learning guides
o Module
o Computer based activity guides
o Activity sheets
o Mixing bowls
o Salting/curing vats
o Wooden ladle/stirrer
o Freezer
o Food tongs
o Salinometer
 Materials
o Rock salt/table salt

o Potable water
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o Curing salt
o Apron
o Headband
METHODOLOGIES:

 Practicum with computer-based instructions
 Field trip to fish curing plants
ASSESSMENT METHODS:
 Practical Demonstration
 Observation
 Oral/interview
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LO5. Finish the Cured Fish
A. Salted Fish
1. Brine cured fish is drained in accordance with approved Bureau

of Fisheries and Aquatic Resources (BFAR) standard operating
procedure.
2. Cured fish is dried in appropriate equipment and medium in
accordance with approved BFAR specifications.
B. Cured Fish
1. Cured fish is packed using appropriate packing medium in

2. Packed cured fish is stored in appropriate storage medium in
C. Smoked Fish
1. Brine cured fish is drained in accordance with approved BFAR

standard operating procedure.
2. Fish is cooked in brine using appropriate cooking equipment and
medium in accordance with approved BFAR specifications.
3. Cooked fish is smoked using approved BFAR specifications.
4. Smoked fish is cooled according to approved BFAR
specifications.
5. Smoked fish is packed according to approved BFAR
specifications.
CONTENTS:
Salted Fish
 Methods of drying salted fish

 Procedure in drying salted fish
 Equipment and medium used in drying salted fish
Cured Fish
 Kinds of packaging materials

 Procedure in packing cured fish
 Ideal temperature for storing cured fish
 Importance of properly storing cured fish
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84
Smoked Fish
 Procedure in draining fish

 Procedure in brining fish
 Procedure in cooking fish before smoking
 Methods of cooling smoked fish
 Proper packaging of smoked fish
CONDITIONS:
 Learning guides
o Module
o Laboratory Manual/Activity sheet
 Equipment and tools
o Drying trays
o Polysealer
o Cooking vat
o Metal ladle
o Plastic bags
o Bamboo baskets
o Draining trays
o Freezer
o Wooden ladle
o Gas stove
o Food tongs
o Pot holders
o Headband
o Apron
METHODOLOGIES:
 Modular/self – paced learning

 Field Trip to Fish Curing Plants
 Demonstration
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ASSESSMENT METHODS:
 Oral/Interview
 Observation
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LO6. Prepare Production Report
1. Daily production inputs are noted and documented in

accordance with basic accounting procedure.
2. All production data are recorded and presented in accordance
with basic accounting procedure.
CONTENTS:
 Importance of recording and documenting production input

 Procedure in recording and documenting production input
 Format of a production report
CONDITIONS:
 Learning guides
o Module
o Computer-based activity instructions
o Sample production report
 Materials
o Ledgers
o Bond papers
o Rulers
o Pencil
o Ball pen
o Calculator
METHODOLOGIES:
 Tutorial
ASSESSMENT METHODS:

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UNIT OF COMPETENCY : PROCESS FISH AND OTHER

FISHERY PRODUCTS BY
FERMENTATION AND PICKLING
MODULE TITLE : PROCESSING FISH AND OTHER

FISHERY PRODUCTS BY

process fish and other fishery products.
It involves the preparation of raw
materials, equipment, tools and
utensils. It also includes the
fermentation, and pickling of fish and
other fishery products as well as the
preparation of production reports.
Upon completion of this module, the students will be able to:
LO 1. prepare equipment, tools and utensils;

LO 2. prepare raw materials;
LO 3. ferment fish and other fishery products;
LO 4. perform pickling of fish and other fishery products; and
LO 5. prepare production report.
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1. Equipment, tools and utensils for fermentation and pickling are

selected according to requirements and in accordance with
approved Bureau of Foods and Drugs (BFAD) specifications.
2. Equipment, tools and utensils are checked and calibrated in
accordance with the manufacturer’s specifications
3. Equipment for fish fermentation and pickling are readied and
sanitized in accordance with the manufacturer’s specifications.
CONTENTS:
 Kinds of equipment, tools and utensils for fermenting

 Kinds of equipment, tools and utensils for pickling
 Occupational Health and Safety requirements in preparing
equipment, tools and utensils for fermenting and pickling
 Procedure in checking, sanitizing and calibrating equipment,
tools and utensils
 Procedure in preparing and sanitizing equipment
CONDITIONS:
 Equipment, Tools and Utensils
o Salting vat
o Earthen jars
o Basins
o Wooden stirrer/mixer
o Salinometer
o Weighing scales of varying capacities and sensitivities
o Cutting implements like knives, slicers and peelers
o Fuel for smoking like wood, wood shavings, saw dust,
sugar cane bagasse, peanut shells
 Learning guides
o Module
o Activity sheets
o Manual on Occupational Health and Safety requirements
in preparing equipment, tools and utensils
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METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Direct observation and questioning

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LO2. Prepare Raw Materials
1. Raw materials are sorted and graded according to approved

criteria and enterprise requirements and approved Bureau of
Fisheries and Aquatic Resources (BFAR) specifications.
2. Sorted and graded fish and fishery products are washed, cut and
sliced according to required product specifications.
3. Fish and other fishery products are cleaned, eviscerated, cut and
washed according to specifications.
CONTENTS:
 Factors to consider in sorting fish

 Factors to consider in grading fish
 Grades of fish
 Methods of grading
 Importance of washing
 Fish and other fishery products are fully descaled, eviscerated,
cut and sliced without damaging the meat
CONDITIONS:
o Aluminum trays
o Basins
o Cutting implements like knives, slicers, peelers, scalers
 Learning guides
o Module
o Activity sheets
o Manual on Safety Tips in the Workplace
 Personal Protective Equipment
o Apron
o Hairnet/head band
o Working boots
o Mouth mask
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METHODOLOGIES:
 Demonstration
 Self-paced learning/modular
 Laboratory activity/practicum
ASSESSMENT METHODS:

 Computer based written test
92
LO3. Ferment Fish and Other Fishery Products
1. Fish is prepared according to approved Bureau of Foods and

Drugs (BFAD) specifications.
2. Ingredients are mixed in accordance with BFAR and BFAD
specifications and product requirements.
3. Fish and other fishery products are allowed to ferment for 2
weeks to 6 months in accordance with BFAR specifications and
product requirements.
4. Fermented fish is strained, filtered and heated according to
approved BFAR specifications.
CONTENTS:
 Methods of preparing fish and other fishery products

 Procedure in mixing fish, other fishery products and ingredients
 Equipment and tools used in fermenting fish and other
fishery products
 Sanitary practices in mixing fish and salt
 Safety practices in boiling mixtures
 Methods and procedure of fermenting fish and other
fishery products
 Methods of straining, filtering and heating fermented fish and
other fishery products
CONDITIONS:
 Learning guides
o Module
o Activity sheets
o Manual on Occupational Health and Safety requirements
in performing laboratory activities
o Salting vat
o Earthen jars
o Basins
o Salinometer
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o Boilers
o Strainers
o Gas stove
o Timers
 Personal Protective Equipment
o Apron
o Hairnet/head band
o Rubberized gloves
o Pot holders
METHODOLOGIES:
 Demonstration
 Field trip to Fish Processing plants
 Industry immersion
ASSESSMENT METHODS:

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LO4. Perform Pickling of Fish and other Fishery Products
1. Pickling solution, prepared ingredients and materials are mixed in

accordance with approved Bureau of Foods and Drugs (BFAD)
specifications.
CONTENTS:
 Composition of pickling solution

 Procedure in mixing pickling solutions and prepared
ingredients/materials
 Ideal conditions for storing pickled products
 Containers for storing pickled products
CONDITIONS:
o Stainless/enamel basin
o Preserving jars
o Stove
o Stainless sauce pan
 Learning guides
o Module
o Activity sheets
o Manual on Occupational Health and Safety Requirements
in doing assigned tasks
o Apron/cooking outfit
o Hand gloves
o Pot holder
METHODOLOGIES:
 Demonstration
 Laboratory work/practicum
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ASSESSMENT METHODS:
 Direct observation and oral interview

 Written test
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1. Daily production input is noted and documented based on

standard Basic Accounting procedure.
2. All production data are recorded and presented according to
prescribed format in accordance with Basic Accounting
procedure.
CONTENTS:
 Importance of recording and documenting production input

 Procedure in recording and documenting production input
CONDITIONS:
 Learning guides
o Module
o Computer-based activity instructions
o Sample production report
 Materials
o Ledgers
o Bond papers
o Rulers
o Pencil
o Ball pen
o Calculator
METHODOLOGIES:
 Self –paced learning

 Tutorial
ASSESSMENT METHODS:

98
UNIT OF COMPETENCY : PROCESS FOODS BY
(FRUITS AND VEGETABLES)
MODULE TITLE : PROCESSING FOODS BY


in processing foods by fermentation and
pickling. It teaches the students how to
prepare equipment, tools, utensils, and
raw materials, and how to perform
alcoholic acid / lactic fermentation of
fruits and vegetables. It also teaches the
students the preparation of production
report.
Upon completion of these learning outcomes, students must be able to:
LO 1.
prepare equipment, tools and utensils;
LO 2.
prepare raw materials;
LO 3.
perform alcoholic fermentation of fruits and vegetables;
LO 4.
perform acetic/lactic acid fermentation/pickling of
vegetables; and
LO 5. prepare production report.
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1. Equipment, tools and utensils for fermentation and pickling are

selected according to requirements in accordance with Bureau of
Fisheries and Aquatic Resources (BFAR) specifications.
2. Equipment, tools and utensils are checked and calibrated in
accordance with standard specifications.
3. Equipment/utensils for food processing are readied and
sanitized according to manufacturer’s specifications.
CONTENTS:

 Operation of various equipment
 Proper cleaning and stowing of equipment, tools and utensils
 Importance of checking and calibrating equipment, tools and
utensils
CONDITIONS:
 Cold storage equipment like chiller, refrigerator and freezer

 Jack lifts and trolleys
 Weighing scale of various capacities and sensitivities
 Fermentation vats
 Sealers (can and plastic)
 Cutting implements such as knives, peelers, slicers and cutters
 Kitchen utensils like stainless casserole, colanders, bowls and
food tongs
 Strainers, basting spoon paddle, steamer- exhauster, exhaust
box, steam jacketed kettle lifter, wire baskets, chopping boards,
vegetable cutter and osterizer
 CDs/DVDs
 CD/DVD player
METHODOLOGIES:
 Video viewing
 Demonstration
100
ASSESSMENT METHODS:
 Oral test/interview
 Written test
101
LO2. Prepare Raw Materials
1. Raw materials are sorted and graded according to approved

criteria and enterprise requirements.
2. Sorted and graded fresh fruits and vegetables are weighed,
washed, peeled, cut and sliced according to required sizes and
shapes in accordance with product specifications.
CONTENTS:
 Sorting and grading of raw materials

 Cut-out procedure and techniques
CONDITIONS:
 Equipment, tools and kitchen utensils

 Cold storage equipment like chiller, refrigerator, chiller and
freezer
 Cutting implements such as knives, peelers, slicers, cutters
 Casserole, colanders, bowls, food tongs
 Chopping boards, vegetable cutter, osterizer or blender
 Trolleys
 Raw materials
o Fresh fruits
o Fresh vegetables
 CDs, DVDs
 CD/DVD player
METHODOLOGIES:
 Self - paced instruction

 Lecture
 Demonstration
 Film viewing
102
ASSESSMENT METHODS:
 Interview
 Written test
103
LO3. Perform Alcoholic Fermentation of Fruits and Vegetables
1. Prepared fruit is mixed with water according to product

specifications.
2. Mixture is allowed to boil and juice is extracted in accordance
with specifications and enterprise requirements.
3. Extracted juice is cooled and mixed with other ingredients like
sugar and yeast in accordance with specifications.
4. Juice is fermented for 1-2 weeks as required.
5. Fermented juice is strained, filtered and heated according to
specifications.
CONTENTS:
 Fermentation methods and techniques

 Alcoholic fermentation of fruits and vegetables
CONDITIONS:
o Cold storage equipment like chiller, refrigerator and freezer

o Weighing scale of various capacities and sensitivities
o Fermentation vats
o Cutting implements such as knives, peelers, slicer, cutter
o Kitchen utensils like casseroles, colanders, bowls, food
tongs
o Strainers, basting spoon paddle
o Juice extractor
o Wooden ladle
 Materials
o Fruits
o Vegetables
o Yeasts
o Sugar
o Water
 CDs/DVDs
 CD/DVD player
104
METHODOLOGIES:
 Dual training
 Self-paced learning or modular
 Film viewing
ASSESSMENT METHODS:
 Interview
105
LO4. Perform Acetic / Lactic Acid Fermentation and Pickling of
Vegetables
1. Alcoholic liquid is mixed with mother vinegar according to

specifications.
2. Mixture is allowed to ferment for 2-4 weeks according to
standard procedure.
3. Mixture is strained/filtered then clarified according to
specifications.
4. Acetous liquid is heated according to specifications.
5. Pickled products are prepared according to specifications.
CONTENTS:
 The equipment, tools and utensils for fermenting/pickling fruits

and vegetables
 Cleaning and sanitizing equipment, tools and utensils
 Acetic acid fermentation
 Lactic acid fermentation
 Pickling of fruits and vegetables
 Pickling solutions and their proportions
CONDITIONS:
 Supplies and Materials
o Mother vinegar
o Fermenting jars
o Strainer and clean cloth
o Fruits and vegetables
o Sugar
o Spices
o Preserving jars with rubberized metal caps
o Stove
o Casserole
o Thermometer
o Cold storage equipment like chiller, refrigerator and freezer
o Weighing scale of various capacities
o Fermentation vats
o Cutting implements such as knives, peelers, slicer, cutter
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o Kitchen utensils like casseroles, colanders, bowls, food
tongs
o Strainers, basting spoon paddle
o Juice extractor
o Wooden ladle
 Learning materials
o Manuals
o Activity sheets
METHODOLOGIES:

 Demonstration
ASSESSMENT METHODS:
 Demonstration with oral interview
 Performance test
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1. Daily production report, input, output and variances are

documented according to enterprise requirement.
2. All production data gathered are recorded and presented in
prescribed format.
CONTENTS:
 Preparation of daily production input report (spoilage, rejects

and variances)
 Preparation of daily production output (yield, recoveries and
variances)
 Recording and documentation of production data
 Basic accounting procedure and techniques
 Preparation of process flow charts/diagrams
 Computation for recovery/yields
CONDITIONS:
 Computer with printer

 Office materials like bond papers, computer papers, pencils, ball
pens, index cards, clips, folders and reporting and recording
forms
 Bulletin boards, chalk, white boards and markers
 Sample production data reports
METHODOLOGIES:
 Lecture
 Modular/self-learning
ASSESSMENT METHODS:
 Oral questioning
 Drill on production report preparation
108
UNIT OF COMPETENCY : PROCESS FOODS BY
SUGAR CONCENTRATION
MODULE TITLE : PROCESSING FOODS BY

SUGAR CONCENTRATION

in the processing of food by sugar
concentration. It also teaches the
students how to prepare equipment,
tools, utensils and raw materials.
Moreover, it teaches the students how to
prepare acid, pectin and sugar mixture
and how to cook sugar concentrates.
The preparation of production report is
also included.
NOMINAL DURATION : 200 Hours
LO1. prepare equipment, tools and utensils;

LO2. prepare the raw materials;
LO3. perform acid, pectin and sugar mixture;
LO4. cook sugar concentrates; and
LO5. prepare production report.
109
110
1. Equipment, tools and utensils for preserving food by sugar
concentration are prepared in accordance with the
manufacturer’s manual.
2. Equipment, tools and utensils are calibrated in accordance with
3. Equipment tools and utensils for preserving food by sugar
concentration are readied and sanitized in accordance with
enterprise requirements.
CONTENTS:
 Preparation of tools and utensils for sugar concentration

 Proper cleaning and stowing of equipment, tools and utensils
CONDITIONS:
 Cold storage equipment like chiller, refrigerator and freezer

 Refractometer, candy thermometer, jelly thermometer and
polmeter
 Jack lifts and trolleys
 Cutting implements such as knives, peelers, slicers and cutters
 Cooking equipment like stoves or gas range
 Cooking utensils like stainless enameled plastic casserole,
colanders, bowls, food tongs, steamers
 Strainers, basting spoon ladle, exhauster, spatula
 Exhaust box, steam jacketed kettle, jar lifter, wire baskets,
chopping boards, vegetable cutter and osterizer, juice extractor
METHODOLOGIES:

 Dual learning
 Demonstration
ASSESSMENT METHODS:
 Oral test/interview
 Written test
 Practical examination/performance test
111
LO2. Prepare the Raw Materials
1. Available raw materials are checked according to required food

processing methods.
2. Sorted fruits and vegetables are washed, peeled, sliced and cut
according to required sizes and shapes in accordance with
product requirements.
CONTENTS:

 Food safety principles and practices
 Food handling practices
CONDITIONS:
 Equipment, Tools and Kitchen Utensils
o Refrigerator and freezer

o Weighing scale in various capacities and sensitivities
o Knives, peelers, slicer and cutter
o Strainers
o Chopping boards, osterizer, juice extractor, measuring
cups/spoons
o Basins
o Utility trays
 Raw materials
o Fresh fruits and vegetables

o Sugar, salt and water
o Chemical additives and preservatives (firming agent,
sodium benzoate, citric/ascorbic acid)
o Water
METHODOLOGIES :
 Demonstration
ASSESSMENT METHODS:
 Oral interview
112
 Practical examination/Performance test
113
LO3. Perform Acid, Pectin and Sugar Mixture
1. Required amounts of pectin, sugar and citric acid are measured

according to approved specifications by Bureau of Foods and
Drugs (BFAD).
2. Measured pectin, acid and sugar are mixed with chopped fruit
pulp/juice extract, pieces of fruits according to approved
specifications by BFAD.
CONTENTS:
 Test for pectin content and point of cooking for jam, jelly and
marmalade
 Acid ratio adjustment and computation
CONDITIONS:
 Supplies and Materials
o Citric Acid/Ascorbic Acid

o Pectin
o Sugar
o Chopped fruits, juice extract, pieces of fresh fruits
 Equipment, Tools and Kitchen Utensils

o Weighing scale in various capacities and sensitivities
o Knives, peelers, slicer and cutter
o Strainers
o Chopping boards, osterizer, juice extractor, measuring
cups/spoons
o Mixing bowls
o Wooden spoons
o Wooden ladles
METHODOLOGIES:
 Lecture discussion
 Demonstration
ASSESSMENT METHODS:
 Written/oral test
114
 Performance test
LO4. Cook Sugar Concentrates
1. Mixture is heated, boiled and cooked to required consistency in

accordance with product requirement.
2. Desired endpoint is checked/tested as specified.
CONTENTS:
 Cooking sugar concentrate to desired endpoint

 Procedure and techniques in preserving fruits and vegetables by
sugar concentration
CONDITIONS:
 Tools and equipment:
o Kitchen scale of various capacities and sensitivities

o Cooking equipment like stoves and gas range
o Candy thermometer
o Refractometer
o Jelly thermometer
o Polmeter
o Strainers
o Spatula
o Cooking utensils like stainless casserole
o Wooden ladle
o Boilers
o Apron
o Mouth masks
o Gloves
o Hairnets
 Raw materials according to food processing specifications
o Sorted fruits and vegetables washed, peeled, sliced and

cut according to required sizes and shapes\
o Sugar
115
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Oral interview
 Written test
 Demonstration
116
1. Daily production report input, output and variances are

documented according to enterprise requirements.
2. All production report gathered are recorded and presented in a
prescribed format.
CONTENT:
 Preparation of daily production input report

 Preparation of daily production output report
 Recording and documenting production data
 Basic accounting procedure
 Basic computer operation (Microsoft Word)
 Preparing process flow charts/diagrams
 Computation for recovery/yields and variances
CONDITIONS:
o Computer with printer, fax machine

o LCD screen and projector
 Supplies and materials

o bond paper
o index card
o production report forms
o white board
o white board markers
o eraser
o folder
o blank sticker label
o note pad
o pencils and ball pen
 Sample production data reports

o Production input
o Spoilage
o Rejects
o Yields
o Recoveries
117
o Variances
o Production target
o Production schedule
METHODOLOGIES:
 Lecture/Discussion
 Tutorial
ASSESSMENT METHODS:
 Oral interview
 Written test
118
MODULE OF INSTRUCTION
UNIT OF COMPETENCY : PACKAGE FINISHED/

PROCESSED FISHERY
PRODUCTS, FRUITS AND
VEGETABLES
MODULE TITLE : PACKAGING

FINISHED/PROCESSED
FISHERY PRODUCTS, FRUITS
AND VEGETABLES

package finished/processed fishery
products, fruits and vegetables. It also
involves preparing packaging
equipment, tools and materials;
undertaking packaging of
finished/processed food products; and
performing post packaging procedure.
Upon completion of this module, the student must be able to:
LO1. prepare packaging equipment, tools and materials;

LO2. undertake packaging of finished/ processed fishery products
fruits and vegetables; and
LO3. perform post packaging procedure.
119
LO.1 Prepare Packaging Equipment, Tools and Materials
1. Packaging materials are selected and checked according to the

finished/ processed fish, fruits and vegetable products’
specification.
2. Packaging materials of varying sizes are washed and sterilized in
accordance with manufacturer’s specifications.
3. Appropriate tools and equipment are selected according to
4. Packaging equipment are checked and readied according to
5. Operation of packaging equipment is monitored to ensure
conformity with specified product output.
6. Finished/processed fish products, fruits and vegetables are
cooled to room temperature as required in accordance with
approved Bureau of Fisheries and Aquatic Resources (BFAR)
specifications.
CONTENTS:
 Procedure in selecting and checking packaging materials

 Factors to consider in selecting packaging materials
 Types of packaging materials for finished products
 Sizes of packaging materials
 Methods of washing and sterilizing packaging materials
 Tools and equipment for packaging
 Operations involved in packaging
 Importance of monitoring packaging operations
 Methods of cooling processed finished products
 Importance of cooling processed/finished products
CONDITIONS:
 Learning guides
o Module
o CD Rom
o Activity sheets/laboratory manual
o PC/ CD player
120
 Supplies and materials
o Glass containers
o Metal containers (tin and aluminum cans)
o Plastics
o Paper and paper board
o Polyethylene/paper bags
o Labels
o Stickers
o Tags
o Glue
o Packaging tape
o Water for sterilizing and washing
o Weighing scales / kitchen scales of various capacities and

sensitivities
o Food Scales
o Can sealer
o Plastic sealer
o Pulper finisher
o Plastic protect cup sealer
o Boiler/sterilizer
o Basins
o Blowers/electric fans
o Laboratory outfit
o Pot holders
o Rubberized boots
o Hairnet/head band
METHODOLOGIES:
 Demonstration
 Tutorial
 Practicum/laboratory work
ASSESSMENT METHODS:
121
 Oral interview
 Computer based written test
122
LO 2. Undertake Packaging of Finished /Processed Fishery
Products, Fruits and Vegetables
1. Cooled finished/processed fishery products fruits and vegetables

are filled into appropriate packaging materials.
2. Finished products are placed in trays or boxes in accordance
with approved Bureau of Fisheries and Aquatic Resources
(BFAR) and Department of Trade and Industry (DTI)
specifications.
3. Fermented/pickled fishery products fruits and vegetables are
packaged and sealed hermetically according to enterprise
requirements.
4. Cooled processed fishery products, fruits and vegetables are
wrapped clean according to approved BFAR and DTI
specifications.
5. Dried/dehydrated fishery products are packaged in appropriate
packaging materials in accordance with BFAR and DTI
specifications.
CONTENTS:
 Methods of packaging finished/processed fishery products, fruits

and vegetables
 Wrapping and packaging of fish, fruit and vegetable products
 Importance of wrapping processed fish, fruit and vegetable
products
 Packing fermented fish, fruit and vegetable products
 Packing pickled fish, fruit and vegetable products
 Packing dried/dehydrated fish, fruit and vegetable products
 Packing salted, cured and smoked products
CONDITIONS:
METHODOLOGIES:
 Lecture/ Discussion
 Laboratory work / practicum
 Demonstration
 Browsing websites on Fish Processing
ASSESSMENT METHODS:
 Performance test/ skills mastery test

 Paper based written test
 Oral interview
 Demonstration
123
LO3. Perform Post Packaging Procedure
1. Packaged finished/processed fish, fruit and vegetable products

are sealed and labeled according to approved BFAR, DTI and
BFAD specifications.
2. Condition of packaged finished/processed fish, fruit and
vegetable products is checked to ensure conformity with
specified outputs as required by DTI and BFAD.
3. Packaged finished/processed fish, fruit and vegetable products
are stored at required temperature and humidity in accordance
with approved BFAR specifications.
CONTENTS:
 Methods of sealing
 Importance of labeling
 Methods of labeling
 Parts of a label
 Importance of checking the condition of packaged finished fish,
fruit and vegetable products
 Ideal temperature for storing packaged finished fish, fruit and
vegetable products
 Factors to consider in selecting storage area for packaged
finished fish, fruit and vegetable products
CONDITIONS:
 Learning guides
o Activity sheets/laboratory manual

o Computer based slide presentations (Power point)
o Module
o Blowers/electric fans
o Thermometer
o Glue gun
o Wooden cabinets
o Plastic sealer
o Can sealer
124
 Materials
o Labels
o Glue
o Cardboard boxes
o Preserving jars
o Bottles and caps
o Wooden boxes
o Crates
METHODOLOGIES:
 Modular/self- paced learning

 Group discussion/brainstorming
 Field trip to business outlets for finished fishery products, fruits
and vegetables
ASSESSMENT METHODS:
 Observation and questioning
125
MODULE SEQUENCING
QUALIFICATION TITLE : FISH PROCESSING NC II
Nominal Prerequisite
No. Unit of Competency No. Module Title Duration Module
(Hours)
COMMON COMMON
1 Apply food safety and sanitation 1 Applying food safety and 20 First Year
sanitation
1 The use of standard measuring 1 Using standard measuring 20 Second Year

devices/instruments devices/instruments
2 The use of processing tools, 2 Using processing tools, 20 Second Year

equipment and utensils equipment and utensils
1 Perform mathematical 1 Performing mathematical 20 Third Year

computations computations
1 Implement good manufacturing 1 Implementing good 48 Fourth Year

practices and procedure manufacturing practices and
procedure
2 Implement environmental policies 2 Implementing environmental 27 Fourth Year

and procedure policies and procedure
126
CORE CORE
1 Process fish by salting, curing 1 Processing fish by salting, 426 Second Year
and smoking curing and smoking
Process fish and other fishery Processing fish and other

1 products by fermentation and 1 fishery products by 214 Third Year
pickling fermentation and pickling
2 Process fruits and vegetables by 2 Processing fruits and vegetables 215 Third Year
fermentation and pickling by fermentation and pickling
1 Process foods by sugar 1 Processing foods by sugar 390 Fourth Year

concentration concentration
2 Package finished/processed 2 Packaging finished/processed 200 Fourth Year

fishery products, fruits and fishery products, fruits and
vegetables vegetables
1,600
TOTAL
127
COURSE BLOCK
COMMON COMPETENCIES Number

of
Hours
FIRST YEAR – Applying Food Safety and Sanitation
1.1Use Personal Protective Equipment in the workplace 4
 Cleaning, checking and sanitizing personal
protective equipment
 Equipment : uses and specifications
 Parts and function of personal protective equipment
1.2Observe Personal Hygiene and Good Grooming 4
 Good grooming and personal hygiene
1.3Implement food sanitation practices 4
 Food, safety and practices
 Sanitary, food handling practices
1.4Render safety measures and first aid procedure 4
1.5Safety practices
 First aid kit
 Applying first aid treatment
1.6Implement housekeeping activities 4
 5’s in Good housekeeping
 Proper waste disposal
 Environmental protection and concerns
SECOND YEAR – Using Standard Measuring
Devices/Instruments
2.1 Identify standard measuring devices and instruments 6
 Specifications and functions of measuring devices and
instruments
 Identify, prepare and calibrate standard measuring
devices and instruments
 Procedure in cleaning, sanitizing, calibrating and
stowing equipment and instrument
2.2 Review the procedure in using standard measuring 7
devices and instruments
 Procedure in using standard measuring devices and
instruments
2.3 Follow procedure in using measuring devices and 7
instruments
 Proper way of using measuring devices and
instruments
 Procedure in cleaning, sanitizing and calibrating
equipment and instruments
128
SECOND YEAR – Using Processing Tools, Equipment and
Utensils
3.1 Perform Pre- Operation Activities 6
 Equipment, tools and instruments: uses of
specification
 Parts and functions of equipment, tools and
instruments
 Sanitizing agents; uses of specification
 Proper stowing of tools and equipments/instruments
 Inspecting and checking condition of
equipment/machines before operation
3.2 Operate Food Processing Equipment 7
 Interpreting manufacturer’s specifications
 Equipment/machine wear and tear process
 Equipment/machine parts dismantling and
assembling
 Reporting equipment/machine, tools instruments
breakdown and recording same in standard form
3.3. Perform Post Operation Activities 7
 Inspecting and checking condition of
equipment/machines before, during and after
preparation
 Reporting equipment/machine, tools, instruments’
breakdown and recording same in standard form
THIRD YEAR- Performing Mathematical Computations

4.1 Gather and tabulate the recorded data 7
 Gathering then record weights and measurements of
ingredients and materials
 Summarizing and tabulating all raw data gathered
4.2 Review Various Formulations 7
 Formulation and concentrations of solutions
according to specifications and standards of the
enterprise
 Calculating the production inputs and outputs
 Computing the cost of production
4. 3 Calculate Production Input and Output 6
 Percentage formulation
 Fractions, ratios and proportions
129
 Basic mathematical operations and skills
 Conversion factor
 Basic accounting skills
FOURTH YEAR - Implementing Good Manufacturing

(GMP) Practices and Procedure
Identify requirements of GMP related to own work 8
 Sources of information on GMP requirements
 GMP requirements and responsibilities
Observe personal hygiene and conduct to meet GMP 8
requirements
 Proper storage of clothing in the workplace
 GMP workplace procedures
5.3 Implement GMP requirements when carrying out work 8
activities
 GMP and workplace requirements
 GMP’s role in preventing contamination
5.4 Participate in improving GMP 8
 Workplace reporting requirements
 Implementing GMP practices and processes
5.5 Participate in Validation Processes 8

 Procedure in validation processes of GMP
 Issues arising from validation
 Documentation of validation procedure
5.6 Complete Workplace Documentation to Support GMP 8
 Documentation and recording requirements are
identified
 Workplace reporting procedure to meet GMP
requirements
Fourth Year – Implementing Environmental Policies

and Procedures
Conduct work in accordance with environmental 15
policies and procedure
 Occupational Health and Safety (OHS) and legal
requirements
 Enterprise OHS, policies, procedure and programs
 Importance of checking the workplace
 Persons responsible for monitoring a safety workplace
130
 Hazards and risks in the workplace
 Waste management
 Ways of minimizing environmental risks and hazards
in the workplace
 Bureau of Fisheries and Aquatic Resources (BFAR)
regulations on processed food
Participating in improving environmental practices at 6

work.
 Environmental hazards and risks
 Control measures for environmental hazards and
risks
Responding to environmental emergency 6

 Emergency solutions according to workplace
reporting and requirements
 Emergency procedure according to workplace
requirements
 Environmental emergency
o Airborne particulates
o Noise
o Water quality
o Spill and emission
CORE COMPETENCIES Number
131
of
Hours
SECOND YEAR – Processing Fish by Salting, Curing and
Smoking
1.1Prepare Equipment, Tools and Utensils 70
 Kinds of equipment and tools for salting, curing and
smoking fish
 Occupational Health and Safety (OHS) Requirements
in preparing supplies and materials
 Procedure in checking, sanitizing and calibrating
equipment and tools
 Procedure in preparing and sanitizing kitchen utensils
 Procedure in preparing supplies and materials for
salting, curing and smoking
1.2Prepare Ingredients and Raw Materials 70

 Grades of fish
 Procedure in grading and sorting fish
 Methods of scaling, eviscerating
 Methods of washing and cleaning
 Procedure in deboning fish
 Kinds of fish fillets
 Procedure in filleting fish
 Procedure in weighing fish
1.3 Prepare Salting and Curing Solutions and Mixtures 72
 Kinds of salt
 Properties and composition of salt
 Ingredients in curing fish
 Procedure in preparing brine and curing solutions
 Concentration of brine and curing solutions
 OHS Specifications for salt and curing ingredients
1.4 Cure the Fish 104
 Procedure in curing fish
 Methods of storing fish while curing
 Temperature ideal for storing fish while curing
 Importance of submerging fish in the curing solution
while curing
1.5 Finish the Cured Fish 100
Salted Fish
 Methods of drying salted fish
 Procedure in drying salted fish
 Equipment used in drying salted fish
Cured Fish
132
 Kinds of packaging materials
 Procedure in packing cured fish
 Ideal temperature for storing cured fish
 Importance of properly storing cured fish
Smoked Fish
 Procedure in draining fish
 Procedure in brining fish
 Procedure in cooking fish before smoking
 Methods of cooling smoked fish
 Proper packaging of smoked fish
1.6 Prepare Production Report 10
 Importance of recording and documenting production
input
 Procedure in recording and documenting production
input
THIRD YEAR – Processing Fish and other Fishery
Products by Fermentation and Pickling
1.1Prepare Equipment, Tools and Utensils 35
 Kinds of equipment, tools and utensils for fermenting
 Kinds of equipment, tools and utensils for pickling
 Occupational Health and Safety Requirements in
preparing equipment, tools and utensils for fermenting
and pickling
 Procedure in checking, sanitizing and calibrating
equipment, tools and utensils
 Procedure in preparing and sanitizing equipment
1.2 Prepare Raw Materials 40
 Factors to consider in sorting fish
 Factors to consider in grading fish
 Grades of fish
 Methods of grading
 Importance of washing
 Fish and other fishery products are fully descaled,
eviscerated, cut and sliced without damaging the meat
1.3 Ferment Fish and Other Fishery Products 65
 Methods of preparing fish and other fishery products
 Procedure in mixing fish, other fishery products and
ingredients
 Equipment and tools used in fermenting fish and
other fishery products
 Sanitary practices in mixing fish and salt
 Safety practices in boiling mixtures
 Methods and procedures of fermenting fish and other
133
fishery products
 Methods of straining, filtering and heating fermented
fish and other marine fishery products
1.4 Perform Pickling of Fish and other Fishery Products 65
 Composition of pickling solution
 Procedure in mixing pickling solution and prepared
ingredients/materials
 Ideal conditions for storing pickled products
 Containers for storing pickled products
 Importance of recording and documenting production
input
 Procedure in recording and documenting production
input
THIRD YEAR – Processing Foods by Fermentation and
Pickling (Fruits and Vegetables)
1.1 Prepare Equipment, Tools and Utensils 35
 Proper cleaning and stowing of equipment, tools and
utensils
 Importance of checking and calibrating equipment,
tools and utensils
1.2 Prepare Raw Materials 40
 Sorting and grading of raw materials, fruits and
vegetables
 Cut-out procedure and techniques
1.3 Perform Alcoholic Fermentation of Fruits and 65
Vegetables
 Fermentation methods and techniques
 Alcoholic fermentation of fruits and vegetables
1.4 Perform Acetic/Lactic Acid Fermentation and Pickling 65
of Vegetables
 The equipment, tools and utensils for
fermenting/pickling fruits and vegetables
 Cleaning and sanitizing equipment, tools and utensils
 Acetic acid fermentation
 Lactic acid fermentation
 Pickling of fruits and vegetables
 Pickling solutions and their proportions
134
 Preparation of daily production input report (including
spoilage, rejects and variances)
 Preparation of daily production output (yield,
recoveries and variances)
 Recording and documentation of production data
 Basic accounting procedure and techniques
 Preparation of process flow charts/diagrams
 Computation for recovery/yield
FOURTH YEAR – Processing Food by Sugar
Concentration
4.1 Prepare Equipment, Tools and Utensils 78
 Preparation of tools and utensils for sugar
concentration
 Proper cleaning and stowing of equipment, tools and
utensils
4.2 Prepare the Raw Materials 78
 Food safety principles and practices
 Food handling practices
4.3 Perform Acid, Pectin and Sugar Mixture 118
 Test for pectin content and point of cooking for jam,
jelly and marmalade
 Acid ratio adjustment and computation
4.4 Cook Sugar Concentrates 96
 Cooking sugar concentrate to desired endpoint
 Procedures and techniques in preserving fruits and
vegetables by sugar concentration
 Preparation of daily production input report
 Preparation of daily production output report
 Recording and documenting production data
 Basic accounting procedure
 Basic computer operation (Microsoft Word)
 Preparing process flow charts/diagrams
 Computation for recovery/yields and variances
FOURTH YEAR – Packaging Finished/Processed Fishery
Products, Fruits
and Vegetables
5.1 Prepare Packaging Equipment, Tools and Materials 65
 Procedure in selecting and checking packaging
materials
 Factors to consider in selecting packaging materials
 Types of packaging materials for finished products
135
 Sizes of packaging materials
 Methods of washing and sterilizing packaging materials
 Tools and equipment for packaging
 Operations involved in packaging
 Importance of monitoring packaging operations
 Methods of cooling processed finished products
 Importance of cooling processed/finished products
5.2 Undertake Packaging of Finished / Processed Fishery 80
Products, Fruits and Vegetables
 Methods of packaging finished/processed fishery
products, fruits and vegetables
 Wrapping and packaging fish, fruit and vegetable
products
 Importance of wrapping processed fishery products,
fruits and vegetables
 Packing fermented fish, fruit and vegetable products
 Packing pickled fish, fruit and vegetable products
 Packing dried/dehydrated fish, fruit and vegetable
products
 Packing salted, cured and smoked products
5.3 Perform Post Packaging Procedures 55
 Methods of sealing
 Importance of labeling
 Methods of labeling
 Parts of a label
 Importance of checking the condition of packaged
finished fish, fruit and vegetable products
 Ideal temperatures for storing packaged finished fish,
fruit and vegetable products
 Factors to consider in selecting storage area for
packaged finished fish, fruit and vegetable products
ENRICHMENT LESSONS IN FISH PROCESSING IV
136
LEARNING OUTCOME No. of
Hours
1. Home and commercial canning of fish and fishery 35
products 5
 Importance of commercial canning 5
 Characteristics of commercial canning 8
 Machinery/equipment for commercial canning 7
 Sanitation 10
 Factors to be considered in establishing a cannery
2. Standardization and quality control of canned fish and 52
other fishery products 15
 Nutritive value of canned fish and other preserved 15
products 10
 Defects in canned products 10
 Additives 10
 Regulations and laws governing processed foods 15
 History of the Food and Drugs Administration
 provisions of the FDA
Total Number of Hours 75
137
138

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CURRICULUM WRITESHOP ON THE STRENGTHENED TECHNICAL

VOCATIONAL EDUCATION PROGRAM

FISH PROCESSING GROUP

WRITING WORKSHOP ON THE FINALIZATION OF THE

Development Academy of the Philippines (DAP)

ROSALINDA S. PASCUA GLORIA C. TABOGOC

Module Sequencing 120

Course Block 122

Contextual Learning Matrix 130

This instructional material comprises the Competency Based

The material will equip the students in a fishery school

Considering the need for a reactive curriculum that needs to

Technical vocational education is tasked with training and

The FISH PROCESSING GROUP wish to convey their warm

The production of this output in the Technical Vocational

To our respective school administrators, Mr. Ricardo A.

The writers also extend their sincere felicitations and

Our most special gratitude to Hon. Secretary Jesli A. Lapus for

Above all, with utmost humility and reverence, we thank the

COURSE TITLE : FISH PROCESSING

NOMINAL DURATION : 1600 hours

COURSE DESCRIPTION : This course is designed to

Common competencies such as applying

Unit of Module Title Learning Outcome No. of

2. The Use of  Using Standard 2.1 Identify standard

4. Process Food by  Processing 4.1 Prepare

 Must be a National Certificate II (NC II) holder

TOOLS EQUIPMENT SUPPLIES and

Avery, Arthur. Fish Processing Handbook of the Philippines

Bardey, Catherine, Secrets of the Spas, Blac

Bauer, W.W.MD, Health for All, 1967.

Calmorin, Laurentina P., Calmorin, Melchor A., Tinaypan,

Calmorin, Laurentina P., Post Harvest Fisheries. Manila,

Cortez, Lourdes A., Processing and Preservation of Freshwater

Dagoon, Jesse D. Exploratory Fishery Arts. Manila,

De Guzman, Inez A., Module in Food Preservation Technology

Espejo, Jasmin. Fish Processing Handbook of the Philippines

Hermes-Espejo, Jasmin. Fish Processing Technology in the

Lagua, Rosalinda T. Food Preservation for Filipinos, 1977

Maharajh, Christina “20 Amazing Ways to Use Salt”

Mendoza, Leonarda. Fishery Arts for Secondary Schools

Photo Researchers, Inc./Dr. Jeremy Burgess/Science Source

Training Regulation for Food Processing NC II, TESDA, Metro

Food Safety and Sanitation, A paper presented at Foresight on

Handouts and Manuals

BFAR handouts on Fisheries Administrative Order

Fish Smoking prepared by Technology Development Institute of

Hand- outs and Pamphlets on Fish Processing.

Learning Element for Drying, Packing and Storing of Fish, CDD,

Learning Element for Salting, Drying and Smoking, CDD, BTVE

Handout on Operating a Can Sealer

Manual for The All American Pressure Canner/Cooker

Manual on The Use and Car of GE Upright Freezer

Manual on the Use and Operation of an Automatic Master Can

MODULE TITLE : PARTICIPATING IN WORKPLACE

MODULE DESCRIPTION: This unit covers the ability to carry out

NOMINAL DURATION : 72 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students must be able to:

LO1. obtain and convey workplace information;

1. Accessed specific and relevant information from appropriate

 Appropriate sources of information

The following resources are needed:

 Learning elements and references/textbooks