COMPETENCY MATRIX

Qualification Title:FOOD PROCESSING NCII/ Tourism Sector

UNIT OF LEARNING COMPETENCY

COMPETENCY OUTCOME PERFORMANCE CRITERIA STATEMENTS RANGE OF VARIABLES
RANGE
Prepared fruits in any form Blend prepared fruits in
are blended with sugar any form with sugar
mixture mixture
Procedures
Process Food by Mixture is cooked to required Cook mixture to
Cook Sugar temperature and total soluble required temperature
Sugar
Concentrates solids and total soluble solids
Concentration

Desired endpoint is checked Check desired endpoint Sugar preserve

using spoon test. using spoon test product
 CRITICAL
ASPECT OF
RANGE OF VARIABLES COMPETENCY
SCOPE
1. 1 Blending

1.2 Cooking

1.3 Cooling procedures Cook Sugar

Concentrates

2.1 Jellies
2.2Marmalade
2.3 Fruit Juice Concentrate
2.4 Candied fruits