Training Program FOOD PROCESSING NCII

Training Objectives This course is designed to provide the

students/learner with knowledge, desirable
attitudes and skills required to perform the
following competencies in accordance with
industry standards: Process Food by
Salting, Curing and Smoking, Process Food
by Fermentation and Pickling, Process
Food by Sugar Concentration, Process
Food by Drying and Dehydration and;
Process Food by Thermal Application.
Training Participants 25 Trainees or students wishing to enroll in
this course should possess the following
requirements:
 Able to communicate, both orally
and in writing
 Able to perform simple computations

Training Content
CODE NO. BASIC COMPETENCY
500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety
procedures
COMMON COMPETENCIES
PFB751210 Apply Food Safety and Sanitation
PFB751211 Use Standard Measuring Devices /
Instruments
PFB751212 Use Food Processing Tools, Equipment
and Utensils
PFB751213 Perform Mathematical Computation
PFB751214 Implement Good Manufacturing Practice
Procedure
PFB751215 Implement Environmental Policies and
Procedures
CORE COMPETENCIES
PFB751330 Process Food by Salting, Curing and
Smoking
PFB751331 Process Food by Fermentation and Pickling
PFB751332 Process Food by Sugar Concentration
PFB751333 Process Food by Drying and Dehydration
PFB751334 Process Food by Thermal Application

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Training approach
1. The delivery of training shall adhere to the design of the curriculum. Delivery shall
be guided by the principles of competency-based TVET.

 Course design is based on competency standards set by the industry or

recognized industry sector; (Learning system is driven by competencies written to
industry standards)

 Training delivery is learner-centered and should accommodate individualized and

self-paced learning strategies;

 Training can be done on an actual workplace setting, simulation of a workplace

and/or through adoption of modern technology.

 Assessment is based in the collection of evidence of the performance of work to

the industry required standards;

 Assessment of competency takes the trainee’s knowledge and attitude into

account but requires evidence of actual performance of the competency as the
primary source of Evidence.

 Training program allows for recognition of prior learning (RPL) or current

competencies;

 Training completion is based on satisfactory completion of all specified

competencies not on the specified nominal duration of learning.

2. The competency-based TVET system recognizes various types of delivery modes,

both on-and off-the-job as long as the learning is driven by the competency
standards specified by the industry. The following training modalities and their
variations/components may be adopted singly or in combination with other
modalities when designing and delivering training programs:

2.1 Institution- Based:

 Dual Training System (DTS)/Dualized Training Program (DTP) which contain both
in-school and in-industry training or fieldwork components. Details can be referred
to the Implementing Rules and Regulations of the DTS Law and the TESDA
Guidelines on the DTP;

 Distance learning is a formal education process in which majority of the instruction

occurs when the students and instructor are not in the same place. Distance
learning may employ correspondence study, audio, video, computer technologies
or other modern technology that can be used to facilitate learning and formal and
non-formal training. Specific guidelines on this mode shall be issued by the TESDA
Secretariat.

 The traditional classroom-based or in-center instruction may be enhanced through

use of earner-centered methods as well as laboratory or field-work components.

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 2.2 Enterprise-Based:

 Formal Apprenticeship – Training within employment involving a contract between

an apprentice and an enterprise on an approved apprenticeable occupation.

 Informal Apprenticeship - is based on a training (and working) agreement between

an apprentice and a master craftsperson wherein the agreement may be written or
oral and the master craftsperson commits to training the apprentice in all the skills
relevant to his or her trade over a significant period of time, usually between one
and four years, while the apprentice commits to contributing productively to the
work of the business. Training is integrated into the production process and
apprentices learn by working alongside the experienced craftsperson.

 Enterprise-based Training - where training is implemented within the company in

accordance with the requirements of the specific company. Specific guidelines on
this mode shall be issued by the TESDA Secretariat.

2.3 Community-Based:

 Community-Based Training – short term programs conducted by non- government

organizations (NGOs), LGUs, training centers and other TVET providers which are
intended to address the specific needs of a community. Such programs can be
conducted in informal settings such as barangay hall, basketball courts, etc. These
programs can also be mobile training program (MTP).

TRAINING FACILITIES
SPACE REQUIREMENT SIZE IN AREA IN SQ. TOTAL AREA
METERS METERS IN SQ. METERS
A. Building (permanent)
Laboratory area 6 x10 60 60
Tool room & S/M storage area 4x5 20 20
Learning resource area 5x6 30 30
Wash area/comfort room 2.5 x 4 10 10
(male & female)
Changing area 15
Lecture area/room 60
Subtotal: 195
Facilities/Equipment/Circulation 58.5
(30% of teaching
accommodation)
Total workshop area 253.5

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Training Resources
A. School equipment, tools and materials

 1 unit Digital light projection

 1 White board
 1 set White board marker and eraser
 1 unit Audio system
 1 lot Internet connection
References

 Books
 Charts
 Slides
 Manuals
 Codes and regulations
B. Farm tools, equipment and materials
TOOLS EQUIPMENT MATERIAL
QTY Description QTY Description QTY Description
15 pcs  Paring knives 1 unit Smoke house FOOD
SUPPLIES
10 pcs  Peelers 1 unit Refractomete 5 doz  Fresh eggs
25 pcs  Knife 2 unit Refractometer 40 kgs  Fresh meat
(stainless steel) (0-70o brix)
10  Chef’s knives 1 unit  Brix 10 pcs.  Dressed
pcs. refractometers (0- poultry
20o brix)
5 pcs  Whetstone 1 unit  Hydrometer 20 kgs  Fresh fish
(medium size)
5 pcs  Sharpener 1 unit  Salinometer 20 kgs  Fresh fish
(small)
5 pcs  Sets of 5 unit  pH meter 45 kgs  Fish
measuring
spoons
5 sets  Measuring 1 unit  Probe 1 set  Curing
cups (solid) thermometer ingredients for
ham (good for
10 kgs.)
5 sets  Measuring 1 set  Salinometer 1 set  Curing
cups (liquid) with cylinder ingredients for
tocino/
longanisa
(good for 10
kgs.)
10  Heavy duty 5 units  Vernier caliper 2 sacks  Refined
pcs. plastic sugar
chopping board
(HDPE)

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 chopping
boards
10 pcs  Hard plastic 1 unit  Freezer Upright 3 gals  Vinegar
chopping
boards
15  Mixing bowls, 1 unit  Refrigerator 2 gals  All spice
pcs. stainless steel pickling
solution
10 pcs  Mixing 1 unit  Freezer 1 kg  Citric acid
Containers/Vats
5 pcs.  Soaking 1 unit  Chiller 1 kg  Sodium
container benzoate
50  Containers for 5 unit  Stoves 2 gals  Pineapple
pcs. salt, juice
condiments, (unsweetened)
spices
15  Colanders 1 unit  Oven 30 kgs  Fruit
pcs. (stainless steel)
5 pcs  Washing vat 30 kgs  Fresh
Vegetables
2 pcs.  Big frying vat 1 unit  Pressure cooke 10 kgs  Dried carrot
(kawa)
15  Casseroles 1 unit  Trolley Non-Food
pcs. stainless steel Supplies
10 pcs  Saucepan, 1 unit  Impulse sealer 2 gals  Disinfectant/
stainless steel 2 gals sanitizers
5 pcs.  Heavy duty 1 unit  Cap sealer 5 pcs.  Bar soap/
buttom pan detergent
(SS)
2 pcs.  Steamer 1 unit  Vacuum pack 2 packs  PE plastic
machine packaging
materials
1 pc.  Stainless 1 unit  Vacuum gauge 3 boxes  8 oz., 12 oz.,
pitcher round bottles
w/ PVC caps
25  Utility trays 1 unit  Vacuum sealer 1 btl.  Glue
pcs.
5 sets  Food trays 5 units  Polysealer 100  Glass bottles

10  Plastic 1 unit  Headspace 1 pack  Tags/labels
pcs. rectangular gauge
perforated trays
5 pcs.  Jar liter 1 unit  Smoking trays 10  Corrugated
cartons
5 pcs.  Dial 5 units  Meat grinder 15 kgs  Smoking
thermometers materials
(wood chips,
etc)
10  Long handled 1 unit Blender/Homoge 100 pcs  NYPE pouch
pcs. ladles (SS) nizer

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15  Spoons 5 units  Food processor 100 pcs.  Sticker
pcs. (wooden) labels
10  Spoon 1 unit  Vegetable 50 pcs.  Aprons
pcs. (basting) Cutter (Food
Processor)
4 pcs.  Paddles 2 units  Titration set-up 50 pcs.  Hair Nets
(wooden)
5 sets  Spatula (SS) 2 units  Electronic 50 pcs.  Mouth
scales (0.1 gm Masks
sensitivity and
1kg capacity)
10  Food tongs 5 units  Weighing 100 pcs  Polyethylene
pcs. scales (10 kgs. bottle (PEB)/
capacity) Polypropylene
(PP)
5 pcs.  Funnel 1 unit  Weighing scale 100 pcs  Laminated
(stainless steel) (10-50 kgs. Foil
capacity)
5 pcs.  Clocks/timer) 5 units  Weighing
scales (1 kg.
capacity)
5 pcs.  Calculator 5 units  Weighing scale
(1-6 kgs)
25  Face mask 5 units  Digital weighing
pcs. scales 1 – 2 kg
cap with 2
decimal
graduation
25  Gloves 1 unit  Laboratory
pairs scale cabinet
drier or forced
draft oven
25  Lab gowns 1 unit  Cabinet dryer
pcs. with trays
25  Hair net 1 unit  Solar Dryer
pcs.
25  Safety shoes 1 unit  Dehydrator
pairs
5 units  LPG/Gas tanks
2 units  Jacketed kettle

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 Training Schedule Training will occur between 8:00 AM and
5:00 PM on weekdays.
Number of Hours Competency Standards
18 hrs Basic Competencies
14 hrs Common Competencies
520 hrs Core Competencies
Total 552 Hrs

Potential Employment Market

Trainers who will deliver the training on FOOD PROCESSING NC II should have the following:

 Must be a holder of National TVET Trainer Certificate I (TM I and Food Processing NC II)
 College level of relevant course or 1-year job/industry experience
 Good communication skills
 Good moral character

Prepared by:
ABREGANA, PRINCES AJ A.
USTP UNDERGRAD FGT STUDENT