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 utensils3. Prepare raw materials based on specified process4. 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 above3. Good moral character4. Can communicate

COURSE STRUCTURE:

Units of Competency

Module Title Module ContentsNominal Duration

A. BASIC1. Communic-

ation

1.1 Participating in workplace communication

1.1.1 Parts of speech1.1.2 Sentence construction1.1.3 Effective communication1.1.4 Technical writing1.1.5 Recording information1.1.6 Types of forms1.1.7 Basic mathematics

2. Team work 2.1 Working in a team environment

2.1.1 Team role2.1.2 Role & responsibilities w/

in a team environment2.1.3 Team member’s role &

responsibilities2.1.4 Relationships w/ team

members2.1.5 Communication process2.1.6 Team structure2.1.7 Group planning and

discussion making

B. COMMON 1. Apply food

safety and sanitation

1.1 Applying food safety and sanitation

1.1.1 Personal Protective Equipment

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 PPE1.1.6 Food safety, principle and

practice1.1.7 Sanitary food handling

practices1.1.8 GMP1.1.9 ISO, HACCP, EMS1.1.10 TQM and other food

quality system principles1.1.11 Codes and regulation1.1.12 Proper waste disposal1.1.13 Environmental protection

and concerns1.1.14 First aid procedure

1.1.15 Hazards in the workplace

Units of Competency

Module Title Module ContentsNominal Duration

2. Operate food processing, tools, equipment and instrument

2.1 Operating food processing tools, equipment and instrument

2.1.1 Food processing methods2.1.2 Food processing tools,

equipment/instrument2.1.3 Sanitizing procedure2.1.4 Calibrating equipment and

instrument2.1.5 Operating food processing

equipment2.1.6 Storing processing

equipment2.1.7 Minor preventive machine

maintenance

3. Use standard measuring devices and instrument

3.1 Using standard measuring devices and instrument

3.1.1 Standard measuring devices/instrument

3.1.2 Checking, sanitizing, 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 mathematical computation

4.1 Performing mathematical computation

4.1.1 Weights and measure4.1.2 Basic mathematical skills4.1.3 Spoilage, rejects,

corresponding percentage

4.1.4 Recoveries and yield and corresponding percentage

4.1.5 Ingredients formulation4.1.6 Percentage formulation4.1.7 Conversion4.1.8 Ratios and proportion

C. CORE1. Process foods

by salting, curing & smoking

1. 1 Processing foods by salting, curing and smoking

1.1.1 List of equipment, tools, materials and utensils

1.1.2 List of raw materials1.1.3 Salting & curing solutions

and mixtures1.1.4 Processing methods1.1.5 Packaging processed

products

Units of Competency

Module Title Module ContentsNominal Duration

2. Process foods by fermentation and pickling

2.1 Processing foods by fermentation and pickling

2.1.1 List of equipment, tools, materials and utensils

2.1.2 List of raw materials2.1.3 Processing methods/

products

3. Process food by sugar concentration

3.1 Processing foods by sugar concentration

3.1.1 List of tools, equipment, apparatus and utensils

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 peeling3.1.10 Size reduction method 3.1.11 Method of boiling

prepared fruits and vegetables for jelly and marmalade

3.1.12 Cooking time3.1.13 Measuring chopped

fruits and vegetables3.1.14 Measurement of sugar3.1.15 Mixing technique3.1.16 Procedure in syrup for

fruits and vegetables3.1.17 Sugar and acid analysis3.1.18 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 technique3.1.27 Wrap processed

products4. Package

finished / processed products

4.1 Packaging finished / processed products

4.1.1 List of equipment, tools and utensils for canning and bottling.

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 TotalUNIT OF

COMPETENCY1 2 3 4 5 6 7

A. TOOL1. Communication2. Team work

1.12.1

11

B. COMMON1. Apply food safety &

sanitation2. Operate food processing

tools, equipment/ instruments

3. Use standards measuring devices/ instrument

4. Perform mathematical computation

1.1

2.1

3.1

4.1

1

1

1

1

C. CORE1. Process food by salting,

curing and smoking2. Process food by

fermentation and pickling3. Process food by sugar

concentration4. Package finished /

processed products

1.1

2.1

3.1

4.1

1

1

1

1

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