COURSE DESIGN

COURSE TITLE : FOOD PROCESSING NC II

NOMINAL DURATION :

QUALIFICATION LEVEL : NC 2

COURSE DESCRIPTION :

This course is designed to enhance the knowledge, skills and desirable attitude in
processing foods by salting, curing, smoking, fermentation and pickling; canning and bottling by
using sugar concentration. It covers the preparation of equipment, tools, utensils, raw materials
and other ingredients, packaging and preparation of production report.

COURSE OUTCOMES:

Upon completion of this course students/trainees must be able to:

1. Develop the skill in processing foods by salting, curing, smoking, fermentation, pickling,
canning and sugar concentration.
2. Prepare food processing equipment, tools, materials and utensils
3. Prepare raw materials based on specified process
4. Pack processed products in appropriate packaging materials

ENTRY REQUIREMENTS:

Candidate /trainee must posses any of the following qualifications:

1. High school graduate

2. 18 years old and above
3. Good moral character
4. Can communicate
COURSE STRUCTURE:

Units of Nominal
Competency Module Title Module Contents Dura
tion
A. BASIC
1. Communic- 1.1 Participating in 1.1.1 Parts of speech
ation workplace 1.1.2 Sentence construction
communication 1.1.3 Effective communication
1.1.4 Technical writing
1.1.5 Recording information
1.1.6 Types of forms
1.1.7 Basic mathematics

2. Team work 2.1 Working in a 2.1.1 Team role

team 2.1.2 Role & responsibilities w/
environment in a team environment
2.1.3 Team member’s role &
responsibilities
2.1.4 Relationships w/ team
members
2.1.5 Communication process
2.1.6 Team structure
2.1.7 Group planning and
discussion making

B. COMMON
1. Apply food 1.1 Applying food 1.1.1 Personal Protective
safety and safety and Equipment
sanitation sanitation 1.1.2 Parts and function of
PPE
1.1.3 Workplace health and
safety requirement
1.1.4 Good grooming and
personal hygiene
1.1.5 Sanitizing PPE
1.1.6 Food safety, principle and
practice
1.1.7 Sanitary food handling
practices
1.1.8 GMP
1.1.9 ISO, HACCP, EMS
1.1.10 TQM and other food
quality system principles
1.1.11 Codes and regulation
1.1.12 Proper waste disposal
1.1.13 Environmental protection
and concerns
1.1.14 First aid procedure
1.1.15 Hazards in the workplace
 Units of Nominal
Competency Module Title Module Contents Dura
tion
2. Operate food 2.1 Operating food 2.1.1 Food processing methods
processing, processing tools, 2.1.2 Food processing tools,
tools, equipment and equipment/instrument
equipment instrument 2.1.3 Sanitizing procedure
and 2.1.4 Calibrating equipment and
instrument instrument
2.1.5 Operating food processing
equipment
2.1.6 Storing processing
equipment
2.1.7 Minor preventive machine
maintenance

3. Use standard 3.1 Using standard 3.1.1 Standard measuring

measuring measuring devices/instrument
devices and devices and 3.1.2 Checking, sanitizing,
instrument instrument measuring devices and
instrument
3.1.3 Calibrating measuring
devices/instrument
3.1.4 Procedure in using
standard measuring
devices/instrument
3.1.5 Food processing methods

4. Perform 4.1 Performing 4.1.1 Weights and measure

mathematical mathematical 4.1.2 Basic mathematical skills
computation computation 4.1.3 Spoilage, rejects,
corresponding
percentage
4.1.4 Recoveries and yield and
corresponding
percentage
4.1.5 Ingredients formulation
4.1.6 Percentage formulation
4.1.7 Conversion
4.1.8 Ratios and proportion
C. CORE
1. Process foods 1. 1 Processing 1.1.1 List of equipment, tools,
by salting, foods by salting, materials and utensils
curing & curing and 1.1.2 List of raw materials
smoking smoking 1.1.3 Salting & curing solutions
and mixtures
1.1.4 Processing methods
1.1.5 Packaging processed
products
 Units of Nominal
Competency Module Title Module Contents Dura
tion
2. Process foods 2.1 Processing 2.1.1 List of equipment, tools,
by foods by materials and utensils
fermentation fermentation and 2.1.2 List of raw materials
and pickling pickling 2.1.3 Processing methods/
products

3. Process food 3.1 Processing 3.1.1 List of tools, equipment,

by sugar foods by sugar apparatus and utensils
concentration concentration 3.1.2 Use of different tools,
equipment, apparatus
and utensils.
3.1.3 Processing methods/
products
3.1.4 Cleaning operation and
sanitation
3.1.5 Air drying and staring
different tools,
equipment, apparatus
and utensils.
3.1.6 Calibrating different
equipment apparatus,
tools and utensils
3.1.7 Characteristic of fresh
fruits and vegetables
3.1.8 Cleaning fruit and
vegetables
3.1.9 Methods of peeling
3.1.10 Size reduction method
3.1.11 Method of boiling
prepared fruits and
vegetables for jelly and
marmalade
3.1.12 Cooking time
3.1.13 Measuring chopped
fruits and vegetables
3.1.14 Measurement of sugar
3.1.15 Mixing technique
3.1.16 Procedure in syrup for
fruits and vegetables
3.1.17 Sugar and acid analysis
3.1.18 Measuring pectin, acid
and sugar and other
ingredients
Units of Competency Module Title Module Contents Nominal
Duration

3.1.19 Methods of washing

and sterilized glass
bottle
3.1.20 Sealing hermetically
bottled products
3.1.21 Air-cooled finished
products
3.1.22 Label and store process
products
3.1.23 Procedure in labeling
and storing
3.1.24 Sealing canned/bottled
products
3.1.25 Cooling temperature
requirements
3.1.26 Cooling technique
3.1.27 Wrap processed
products
4. Package 4.1 Packaging 4.1.1 List of equipment, tools
finished / finished / and utensils for canning
processed processed and bottling.
products products 4.1.2 Use of different
equipment, tools and
utensils.
4.1.3 Cleaning and storing of
equipment, tools and
utensils
4.1.4 Sanitizing canning and
bottling equipment,
tools and utensils
4.1.5 Calibrating canning and
bottling equipment and
tools
4.1.6 Packaging materials for
canning and bottling
COMPETENCY ANALYSIS:

Modules Total
UNIT OF 1 2 3 4 5 6 7
COMPETENCY
A. TOOL
1. Communication 1.1 1
2. Team work 2.1 1

B. COMMON
1. Apply food safety & 1.1 1
sanitation
2. Operate food processing 2.1 1
tools, equipment/
instruments
3. Use standards measuring 3.1 1
devices/ instrument
4. Perform mathematical 4.1 1
computation

C. CORE
1. Process food by salting, 1.1 1
curing and smoking
2. Process food by 2.1 1
fermentation and pickling
3. Process food by sugar 3.1 1
concentration
4. Package finished / 4.1 1
processed products
Total 9
ASSESSMENT METHOD:

 Demonstration of Practical Skills

 Written examination
 Direct Observation
 Simulated Workplace Settings

COURSE DELIVERY: (METHOLOGY)

 Self – pace
 Modular
 Demonstration
 Lecture
 Discussion

RESOURCES:
 References books
 Activity sheets
 List of equipment, tools, instruments, utensils, raw materials and other ingredients
process foods by salting, curing and smoking

EQUIPMENT:
 Smoke house
 Polysealer
 Chiller/ refrigerator/ freezer
 Oven

INSTRUMENTS:
 Salinometer
 Weighing scales of varying capacities & sensitivities
 Measuring spoons and cups

TOOLS & UTENSILS:

 Soaking oats
 Jack lifts, trolleys and wheelers
 Cutting implements like ss knives, ss slicers, ss peelers
 Bowls
 Chopping boards
 Colanders
 Sauce pans
 Utility trays
 Food tongs

RAW MATERIALS:
 Fresh eggs
 Dressed poultry
 Fresh meat
 Fish and other marine products
OTHERS INGREDIENTS:
 Salt
 Sugar
 Condiments
 Spices
 Herbs
 Grana solutions
 Fuel for smoking like wood, wood shavings, half dried leaves, coconut husks & shells,
rice hulls, corn cobs, saw dust

B. FERMENTATION & PICKLING

Equipment:
 Cold storage equipment like chiller, refrigerator, freezer
 Sealers (can & plastic)
 Plastic protect cap sealer

INSTRUMENTS:
 Weighing scale of varying capacities & sensitivities
 Measuring spoons
 Measuring cups for dry and liquid ingredients

TOOLS & UTENSILS:

 Jack lifts and trolleys
 Fermentation vats
 Cutting implements such as knives, peelers, slicer, cutter
 Kitchen utensils like casserole, colanders, bowls, food tongs
 Strainers, basting spoons paddle, steamer, exhauster
 Exhaust box, steam jacketed kettle lifter, wire basket, chopping boards, vegetable
cutter, osterizer

RAW MATERIALS:
 Fresh fruits
 Fresh vegetables
 Fresh fish
 Other marine products

OTHER INGREDIENTS:
 Refined sugar
 Salt
 Herbs
 Spices
 Water
 Pickling solution
 Condiments

PERSONAL PROTECTIVE EQUIPMENT (PPE)

 Apron/ laboratory gown
 Mouth masks
 Gloves
 Rubber boots
 Head gears such as caps, hairnets, earplug
QUALIFICATION OF INSTRUCTORS:

 Be a holder of B.S. Degree or equivalent

 Must have at least one (1) year experience in industry or any related works or three
(3) years teaching experiences in related works.
 Must be board passers
 Holder of NC I (Food processing technician) given by accredited assessor
 Must be computer literate