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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

AGRI FISHERY - ARTS FOOD (FISH) PROCESSING

K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 1of 41

These are the list of specializations and their pre-requisites.Specialization Number of Hours Pre-requisite

1.

AGRI-FISHERYA

RTS

Animal Production (NC II) 480 hours2.

Aquaculture (NC II) 640 hours3.

Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production4.

Artificial Insemination (Swine) (NC II) 160 hours Animal Production

5.

Crop Production (NC I) 320 hours6.

Fish Wharf Operation (NC I) 160 hours Fish or Shrimp Grow Out Operation7.

Food (Fish) Processing (NC II) 640 hours8.

Horticulture (NC II) 640 hours

9. Landscape Installation and Maintenance (NC II) 320 hours Crop Production10.

Organic Agriculture (NC II) 320 hours Crop Production11.

Pest Management (NC II) 320 hours Crop Production12.

Rice Machinery Operation (NC II) 320 hours Crop Production13.

Slaughtering Operation (NC II) 160 hours Animal Production

1.

HOMEECONOMICS

Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/82.

Attractions and Theme Parks (NC II) 160 hours3.

Bread and Pastry Production (NC II) 160 hours

4.

Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/85.

Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/86.

Dressmaking (NC II) 320 hours7.

Food and Beverage Services (NC II) 160 hours8.

Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8

9.

Hairdressing (NC II) 320 hours10.

Handicraft (Basketry, Macrame) (Non-NC) 160 hours11.

Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours12.

Handicraft (Needlecraft) (Non-NC) 160 hours

13. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours14.

Household Services (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/815.

Housekeeping (NC II) 160 hours

16.

Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/817.

Tour Guiding Services (NC II) 160 hours18.

Tourism Promotion Services (NC II) 160 hours19.

Travel Services (NC II) 160 hours20.

Wellness Massage (NC II) 160 hours


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Specialization Number of Hours Pre-requisite

1.

ICT

Computer Hardware Servicing (NC II) 320 hours2. Animation (NC II) 320 hours3. Computer Programming (NC IV) 320 hours4. Contact Center Services (NC II) 320 hours

5.

Illustration (NC II) 320 hours6. Medical Transcription (NC II) 320 hours

7. Technical Drafting (NC II) 320 hours

1.

INDUSTRIALARTS

Automotive Servicing (NC I) 640 hours2. Carpentry (NC II) 640 hours3. Consumer Electronics Servicing (NC II) 640 hours4. Electrical Installation and Maintenance (NC II) 640 hours5. Masonry (NC II) 320 hours6. Plumbing (NC I) 320 hours7. Plumbing (NC II) 320 hours Plumbing (NC I)8. Refrigeration and Airconditioning Servicing (NC II) 640 hours9. Shielded Metal Arc Welding (NC I) 320 hours

10.

Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)11. Tile Setting (NC II) 320 hours

Grade 7/8(Exploratory)Course Description:


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This Module is an exploratory and introductory course which leads to Food (Fish) Processing National Certificate Level II (NC II). It covers four common competenciethat a Grade7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess,namely: 1) using and maintaining tools, equipment and paraphernalia; 2performing mensuration and calculation; 3) interpreting technical drawing and plans and; 4) applying food safety and sanitation.

The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to the course and; 3exploration on career opportunities.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING

Introduction1. Basic concepts in Food (Fish) Processing2. Relevance of the course3. Career opportunities

The learner demonstratesunderstanding of basicconcepts, and underlyingtheories in Food (Fish)Processing.

The learner independentlydemonstrates commoncompetencies in Food (Fish)Processing as prescribed in theTESDA Training Regulation.

1. Explain basic concepts in Food (Fish)Processing

2. Discuss the relevance of the course3. Explore on opportunities for Food

(Fish) Processing as a career

Personal Entrepreneurial Competencies (PECS )

1. Assessment of Personal Entrepreneurial

Competencies and Skills (PECs) vis--visa practicing entrepreneur/employee

1.1Characteristics1.2Attributes1.3Lifestyle1.4Skills1.5Traits

2. Analysis of ones PECs

The learner demonstrates

understanding of onesPersonal EntrepreneurialCompetencies and Skills(PECs).

The learner recognizes his/her

Personal EntrepreneurialCompetencies and Skills (PECs)and prepares a list of PECs of apractitioner/entrepreneur inFood Processing.

LO 1. Recognize Personal

Entrepreneurial Competencies andSkills (PECs) needed in Food Processing1.1. Assess ones PECs: characteristics,

attributes, lifestyle, skills, traits1.2. Assess practitioners: characteristics,

attributes, lifestyle, skills, traits1.3. Compare ones PECs with that of a

practitioner /entrepreneur

TLE_PECS7/

-00-1

Environment and Marketing (EM)1. Key concepts of Environment and

Market2. Products & services available in the

market3. Differentiation of products and

services4. Customers and their buying habits5. Competition in the market6. SWOT Analysis

The learner demonstratesunderstanding ofenvironment and market

that relates with a careerchoice in Food Processing.

The learner independentlygenerates a business ideabased on the analysis of

environment and market inFood Processing.

LO 1. Generate a business idea that

relates with a career choice in Food

Processing

1.1.

Conduct SWOT analysis1.2. Identify the different products/services

available in the market1.3. Compare different products/services in

computer hardware servicing business1.4. Determine the profile potential

customers1.5. Determine the profile potential

competitors

TLE_EM7/8E

M-00-1


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1.6. Generate potential business idea basedon the SWOT analysis

LESSON 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS (UT)

1.

Food (fish) processing tools, equipmentand instruments2. Faults and defects of tools, equipment

and instruments in food (fish)processing

3. Reporting defective tools, equipmentand utensils

The learner demonstratesunderstanding of uses andmaintenance of food (fish)processing tools,equipment, instrumentsand utensils in food (fish)processing.

The learner uses and maintainappropriatefood (fish)processing tools, equipment,instruments and utensils andreports accordingly upondiscovery of defect/s.

LO 1. Select tools, equipment, utensilsand instruments

1.1. Select tools, equipment, utensils andinstruments according to food (fish)processing method

1.2. Explain the defects in tools,equipment, utensils and instrument

1.3. Follow procedures in reportingdefective tools, equipment, utensilsand instruments

TLE_AFFP7/UT- 0a-1

4. Standard measuring devices andinstruments

5. Sanitizing tools, equipment,instruments, and utensils

6. Calibration of measuring devices andinstruments

7. Selection of food (fish) processing tools,equipment, instruments and utensils

LO 2. Use tools, equipment,

instruments and utensils by followingthe standard procedures2.1.

Interpret a food processing procedure2.2. Apply standard procedures in using

tools, equipment, instruments, andutensils

2.3. Calibrate tools, equipment instrumentsand utensils

2.4. Follow procedures in sanitizing tools,equipment, instruments and utensils

2.5. Use tools, equipment, instruments, andutensils according to job requirementsand manufactures specification

TLE_AFFP7/

UT-0b-2

8. Storing tools, equipment, instruments

and utensils9. Minor preventive machine maintenance10.Disposal of defective tools, equipment,

instruments and utensils

LO 3. Perform post-operation activities

3.1.

Apply procedures in switchingoff/plugging off food (fish) processingtools, equipment, instruments andutensils

3.2. Follow steps in cleaning and sanitizingtools, equipment, instruments andtools before storing

3.3. Perform minor preventive machinemaintenance

TLE_AFFP7/

UT-0c-3


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3.4. Explain the proper disposal of defectivetools, equipment, instruments andutensils

LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)

1.

Weights and measurements1.1Gravimetric1.2Volumetric1.3Lengths, diameter, widths1.4Seam measurements

2. Hotness/coldness temperature

The learner demonstratesunderstanding of basicmeasurements andcalculation.

The learner performs basicmeasurements and calculationthat relate with weight andmeasurements.

LO 1. Tabulate the recorded datarelevant to production of processedfood1.1. Record weights and measurements of

raw materials and ingredients1.2. Summarize/sum up recorded weights

and measurements of processedproducts

1.3. Perform how a seam is measured

TLE_AFFP7/MC-0d-1

3. Basic mathematical skills in computing3.1.Ingredients formulation3.2.Percentage formulation

3.3.

Conversions: ratios and proportions

The learner demonstratesunderstanding of basicmathematical skills that

relate with estimation andbasic calculation.

The learner performs basicmathematical skills that relatewith weight and measurements.

LO 2. Review various formulations2.1. Check raw materials, ingredients and

percentage formulations according to

approved specifications and enterpriserequirements

2.2. Re-check percentage formulations offinished products according toapproved specifications and enterpriserequirements

TLE_AFFP7/MC-0d-2

4. Spoilage and rejects5. Recoveries and yields

The learner demonstratesunderstanding of basicmathematical skills thatrelate with spoilage,rejects and the percentageof recovery of yields.

The learner exhibits basicmathematical skills that relatewith computation of percentageof spoilage, rejects andrecovery of yields.

LO 3. Calculate the production inputsand output

3.1. Compute for the percentageequivalents of actual spoilage andrejects

3.2. Calculate the percentage of actual

yields and recoveries according toenterprise requirements3.3. Record calculated data according to

enterprise requirements

TLE_AFFP7/MC-0e-3

6. Basic mathematical computation ofproduction costs6.1.Ingredients formulations6.2.Percentage formulations6.3.Conversions6.4.Ratios and proportion

The learner demonstratesunderstanding of basiccomputation of productioncosts and simple recordkeeping.

The learner computes forproduction costs and performssimple record keeping.

LO 4. Compute for the costs ofproduction

4.1. Follow the standard procedures incomputing for production costs

4.2. Validate the computed costs ofproduction according to enterprise

TLE_AFFP7/MC-0e-4


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6.5.Spoilage and rejects6.6.Percentage of recoveries and rejects6.7.Simple record keeping

production requirements

LESSON 3: INTERPRET PLANS AND DRAWINGS (ID)

1.

Fish processing activities2. Layout of fish processing area3. Signs and symbols in layout plan

The learner demonstratesunderstanding ofinterpreting plans anddrawings that relate withbasic fish processingactivities.

The learner interprets plans anddrawings that relate with basicfish processing activities.

LO 1. Interpret a layout plan1.1. Explain the meanings of signs and

symbol used in lay outing plan for fishprocessing activity

1.2. Interpret layout plan for fishprocessing area according to standardset

TLE_AFFP7/ID-0f-1

4. Packaging fish products5. Designing packaging materials6. Labels and symbols used in packaging

The learner demonstratesunderstanding of basicprinciples of design, labelsand symbols used inpackaging fish products.

The learner creates anacceptable packaging for fishproducts.

LO 2. Perform outer packaging

procedures2.1. Design packaging materials for fish

products2.2. Label packaged fish products according

to quality control standards

TLE_AFFP7/

ID-0f-2

LESSON 4: APPLY FOOD SAFETY AND SANITATION (OS)

1. GMP requirements on personal hygiene2. Personal protective equipment3. Workplace health and safety

requirements4. Good grooming5. Sanitizing PPE

The learner demonstratesunderstanding of basicprinciples and rules to beobserved to ensure foodsafety and sanitation whenhe/she packages fishproducts.

The learner observes basicprinciples and rules to beobserved to ensure food safetyand sanitation when he/shepackages fish products.

LO 1. Observe personal hygiene andgood grooming

1.1. Explain the importance of goodgrooming in a workplace

1.2. Follow the procedures in cleaning,checking and sanitizing personalprotective equipment

TLE_AFFP7/OS-0g-1

6. Safety measures and practices7. First aid8. Practices in manufacturing good food

9.

TQM10.Codes and regulations

LO 2. Implement food safety practices

2.1. Discuss the sanitary practices in foodsafety

2.2.

Explain the importance of cleanlinessand sanitation in a workplace

2.3. Observe practices in manufacturinggood food

2.4. Perform first aid according toworkplace standard and operatingprocedures

TLE_AFFP7/

OS-0g-2

11.HACCP12.Waste disposal

LO 3. Conduct work in accordance withenvironmental policies and procedures

TLE_AFFP7/OS-0h-3


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13.Environmental protection14.Monitoring practices15.Record keeping procedures

3.1. Explain the importance ofimplementing the HACCP plan

3.2. Discuss how a sound monitoringpractices is done

3.3.

Develop a plan to document andmonitor corrective actions onenvironmental protection

16.Environmental hazards17.Prevention and control of environmental

risks18.Disaster preparedness and identification19.Risk assessment and control options20. Identifying and responding to hazards21. Investigating incidents22.Management and utilization of

environmental resources

23.

Practices on resource utilization andwastage24.Handling hazardous waste25.Rehabilitation procedures

LO 4. Participate in improving

environmental practices at work

4.1. Explain environmental hazards4.2. Discuss how environmental risks,

hazards and incidents can beprevented and controlled

4.3. Plan ways in managing ad utilizingresources in the environment

4.4. Suggest ways to avoid wastage

4.5.

Observe rehabilitation procedures

TLE_AFFP7/

OS-0i-j-4


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(160 hours)Course Description:

This a course which leads to the specialization on Food (Fish) ProcessingNational Certificate (NC I), it covers (4) four of the (7) seven core competencies that a highschool student ought to possess, namely: 1) implement sampling procedure; 2) inspect and sort materials and products; 3) dispense non-bulk ingredients; and 4) prepareraw and packaging materials and supplies for processing;

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction1. Basic concepts in Food (Fish) Processing2. Relevance of the course3. Career opportunities

The learner demonstratesunderstanding of basicconcepts and underlyingtheories in food (fish)processing.

The learners independentlydevelop the skills in foodprocessing and demonstrate thecore competencies in foodprocessing prescribed in TESDATraining Regulation.

1. Explain basic concepts food (fish)processing

2. Discuss the relevance of the course3. Explain on opportunities for food (fish)

processing as a career


1. Assessment of Personal Competenciesand Skills (PECs) vis--vis a practicing

entrepreneur/ employee inlocality/town.1.1Characteristics1.2Attributes1.3Lifestyle1.4Skills1.5Traits

2. Analysis of PECs in relation to apractitioner

3. Align, strengthen and develop onesPECs based on the results

The learner demonstratesunderstanding of ones

Personal Competenciesand Skills (PECs) in FoodProcessing

The learner recognizes his/herPersonal Entrepreneurial

Competencies and Skills (PECSs)and prepares an activity planthat aligns with that of apractitioner/entrepreneur inFood Processing

LO 1. Recognize PersonalEntrepreneurial Competencies and

Skills (PECSs) needed in FoodProcessing1.1. Assess ones PECSs: characteristics,


attributes, lifestyle, skills, traits1.3. Compare ones PECSS with that of a

practitioner /entrepreneur1.4. Align ones PECSS with that of a

practitioner/entrepreneur

TLE_PECS91200-1

Environment and Marketing (EM)

Market (Town)

1.

Key concepts of Market2. Players in the Market (Competitors)3. Products & services available in the

market

The learner demonstratesunderstanding ofenvironment and marketin Food Processing inones town/municipality.

The learner independentlycreates a business vicinity mapreflective of potential FoodProcessingmarket within thelocality/town.

LO 1. Recognize and understand the

market in Food Processing

1.1. Identify the players/ competitorswithin the town

1.2. Identify the differentproducts/services available in themarket

TLE_EM9-

1200-1

Market (Customer)4. Key concepts of Identifying and

Understanding the Consumer

LO 2. Recognize the potentialcustomer/market in Food Processing

2.1. Identify the profile of potential

TLE_EM9-1200-2


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5. Consumer Analysis through:5.1.Observation5.2.Interviews5.3.FGD

5.4.

Survey

customers2.2. Identify the customers needs and

wants through consumer analysis2.3. Conduct consumer/market analysis

6. Generating Business Idea6.1.Key concepts of Generating

Business Ideas6.2.Knowledge & Skills, Passions,

Interests6.3.new application6.4.Irritants6.5.Striking ideas (new concept)

7. Serendipity Walk

LO 3. Create new business ideas in

Food Processingbusiness by usingvarious techniques3.1. Explore ways of generating business

idea from ones owncharacteristics/attributes

3.2. Generate business ideas using productinnovation from irritants, trends andemerging needs

3.3. Generate business ideas usingSerendipity Walk

TLE_EM9-

1200-3

LESSON 1: IMPLEMENT SAMPLING PROCEDURES (SA) (Note: Research components should be included in all activities)1. Sampling requirements2. Types of samples3. Sampling plan4. Basic sampling principles, with emphasis

on sampling which is random andrepresentative of the lot

5. Sampling techniques6. Basic characteristics of samples to be

handled7. Preparation of requirements for samples8. Awareness of Codes or Regulations such

as HACCP and GMP9.

Preparing sampling tools and equipment10.Using PPE

The learner demonstratesunderstanding onimplementing oremploying samplingprocedures.

The learner demonstratesindependently the givenprocedures of implementing oremploying sampling procedures.

LO 1. Prepare for sampling

1.1. Identify sampling requirements inaccordance with sampling plan

1.2. Prepare sampling equipment containerand labels according to samplingrequirements

TLE_AFFP9-12SA-Ia-c-

11.Applying basic sampling principles, withemphasis on sampling which is randomand representative of the lot

12.Sampling plan, procedures andtechniques

13.Collecting, handling and preparingsamples

LO 2. Collect samples

2.1. Collect and transfer samples undercontrolled condition

2.2. Handle samples to preserve them andthe source integrity according tosampling requirement and OHSrequirements

TLE_AFFP9-

12SA-Id-j-2


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14.Using sampling materials, tools andequipment

15.Recording sample information16.Sample information

17.

Basic characteristics of samples to behandled18.Following work procedures19.Reporting defected samples20.Handling, preservation and storage

requirements for samples21.Maintaining clean and safe workplace22.Practicing 5S and 3Rs principles23.Awareness of Codes or Regulations such

as HACCP and GMP24.Using PPE

2.3. Identify and report defects orabnormalities in source material and/orsample according to workplacerequirements

2.4.

Record sample information accordingto workplace procedures2.5. Clean and maintain the workplace

according to workplace standards

LESSON 2: INSPECT AND SORT RAW MATERIALS AND PRODUCT (IS) (Note: Research components should be included in all activities)

1.

Preparation of tools for inspection andsorting2. Checking, cleaning and sanitation of

equipment and tools.3. Preparation of office materials/supplies

and equipment.4. Cleaning and sanitation procedures5. Food safety principles and practices6. Awareness of Codes or Regulations such

as Hazard Analysis Critical Control Point(HACCP) and Good ManufacturingPractice (GMP)

The learner demonstratesunderstanding inspectingand sorting raw materialsand product to be used.

The learner demonstratesindependently the givenprocedures on inspecting andsorting raw materials to be used.

LO 1. Prepare equipment and tools1.1. Prepare equipment and tools forinspection and sorting in accordancewith manufacturers specifications andworkplace requirements

1.2. Check, clean and sanitize equipmentand tools are in accordance withmanufacturers specifications andworkplace requirements

1.3. Prepare office equipment andmaterials/supplies needed inaccordance with approvedspecifications

TLE_AFFP9-12IS-IIa-c-

1

7.

Types of raw materials and product8. Procedures and techniques inspection

and sorting of raw materials or products9. Operating equipment10.Grading of raw materials or products11.Defects of raw materials12.Defects of semi-processed/finished

products13.Physical properties for sorting food

LO 2. Inspect and sort the materialsand product2.1. Receive and handle raw materials and

product according to standardoperating procedures

2.2. Conduct inspection and sortingaccording to required specifications,OHS requirements and workplaceprocedures

TLE_AFFP9-12IS-IId-h-2


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14.OHS requirements15.Manufacturers requirements16.Workplace requirements17.Record and report making

2.3. Undertake grading undertaken, asnecessary, according to raw materialor product requirements

2.4. Inspect raw materials and products

for visible signs of defects accordingto set processing and purchasingspecifications

2.5. Sort raw materials and products inaccordance with physical propertyspecifications

2.6. Weigh and keep inspected and sortedraw materials and products a inaccordance with standard operatingprocedures

2.7. Report rejected/sub-standard rawmaterials and products are toappropriate person and/or disposedaccording to organizational guidelines

18.Cleaning and storing equipment andtools after use

19.5S principle20.Proper waste disposal21.Recycling/by-product utilization (3Rs

principles)22.Environmental protection and concerns23.OHS requirements24.Manufacturers requirements25.Workplace requirements26.Completing record and report

LO 3. Complete inspection and sorting

activity

3.1. Clean and keep equipment and toolsaccording to manufacturersspecifications and workplaceprocedures

3.2. Complete and report recordsaccording to workplace procedures

TLE_AFFP9-

12IS-IIi-j-3

LESSON 3: DISPENSE NON-BULK INGREDIENTS (NB) (Note: Research components should be included in all activities)1. Preparing materials and equipment for

dispensing2. Inspection of materials (Non-bulk

ingredients / additives)3. Types of non-bulk ingredients / additives4. Workplace requirements5. Contamination and food safety issues

related to dispensing

The learner demonstratesunderstanding ondispensing non-bulkingredients.

The learner demonstratesindependently the given methodof dispensing non-bulkingredients.

LO 1. Prepare to dispense ingredients1.1. Inspect materials to confirm type,

quality clearance, quantities andidentify any obvious contamination ornon-conformance with workplacerequirements

1.2. Select appropriatemeasuring/dispensing and weighing

TLE_AFFP9-12NB-IIIa-e-1


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6. Selection of appropriatemeasuring/dispensing equipment)

7. Purpose and basic principles of thedispensing process

8.

Quality characteristics and relatedhandling requirements of materials9. Ensuring availability of containers/bags

and labels10.Pre-start checks11.Manufacturers specifications12.Personal protective equipment (PPE)13.OHS requirements

equipment according to dispensingrequirements

1.3. Confirm availability of containers/bagsand labels according to dispensing

requirements1.4. Carry out pre-start checks according tomanufacturers specifications andworkplace procedures

1.5. Use appropriate personal protectiveequipment (PPE) according toworkplace procedures and occupationalhealth and safety (OHS) requirements

14.Measuring and/or weighing ingredients15.Dispensing ingredients16.Purpose and basic principles of the

dispensing process17.Monitoring measuring/dispensing

equipment18.Operating and maintaining the

measuring/ dispensing equipment19.Following work procedures20.Corrective action implementation21.Basic operating principles of equipment22.Typical equipment malfunctions and

related causes23.Contamination and food safety issues

related to dispensing24.Quality characteristics and related

handling requirements of materials

25.

Maintaining of workplace26.Workplace requirements (housekeeping

standards, 5S Principles, etc.)27.Manufacturers specifications28.OHS hazards and controls29.Using appropriate Personal protective

equipment (PPE)

LO 2. Measure and/or weigh

ingredients2.1. Weigh /measure non-bulk ingredients

and additives according to productionrequirements

2.2.

Label dispensed ingredients accordingto workplace procedures

2.3. Monitor accurate ofmeasuring/dispensing equipment toidentify variation in operatingconditions according to productionrequirements

2.4. Report identify variation in equipmentoperation maintenance requirementsaccording to workplace reportingrequirements

2.5. Maintain workplace according to

housekeeping standards

TLE_AFFP9-

12 NB -IIIfj-2

30.Cleaning and sanitizing of dispensingequipment

LO 3. Complete the dispensing process3.1. Clean dispensing equipment according

TLE_AFFP9-12 NB -IVa-


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31.Maintaining and storage of dispensingequipment

32. Identifying and reporting unacceptableequipment/utensils

33.

Following work procedures34.Completing records and reports

to manufacturers specifications andworkplace procedures

3.2. Identify maintenance requirements andunacceptable equipment/utensil

conditions according to workplaceprocedures3.3. Report on the unacceptable

equipment/utensil according toworkplace procedures

3.4. Records are completed according toworkplace procedures

b-3

LESSON 4: PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING (PR) (Note: Research components should be included in all activities)

1. Types raw materials and processingsupplies

2. Types of packaging materials3. Required specification4. Selecting raw materials5.

Confirming raw/packaging materials andsupplies and their availability

6. Receiving and handling raw/packagingmaterials and supplies

7. Placing in the receiving theraw/packaging materials and supplies

8. Production requirements9. OHS requirements

The learner demonstratesunderstanding ofpreparing raw andpackaging materials forfood processing.

The learner demonstratesindependently the givenprocedures in preparing raw andpackaging materials for foodprocessing.

LO 1. Select raw and packagingmaterials and supplies for processing.

1.1. Confirm raw and packaging materialsand supplies for food processing andtheir availability according toproduction requirements

1.2. Receive and handle raw and packagingmaterials and supplies for foodprocessing according to workplace andOHS requirements

1.3. Place raw and packaging materials andsupplies for food processing in thereceiving bin according to requiredspecifications

TLE_AFFP9-12PR-IVc-f

1

10.Principles and procedures for preparingraw materials

11.Proper handling of raw and packaging

materials and supplies12. Identification and proper use of

cleaning/washing equipment, implementsand utilities

13.Proper cleaning and/or washingprocedure

14.Food safety principles and practices15.Recording and reporting procedures16.5S principle

LO 2. Prepare raw and packagingmaterials and supplies

2.1. Wash or clean materials according to

required specifications.2.2. Prepare raw and packaging materials

and supplies according tospecifications

2.3. Complete records according toworkplace requirements

TLE_AFFP9-12PR-IVg-j

2


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17.Proper waste disposal (3Rs principle)18.Environmental protection and concerns19.Awareness of Codes or Regulations such

as HACCP and GMP

20.

OHS requirements21.Using PPE


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(160 hours)

Course Description:

This a course which leads to the specialization on Food (Fish) Processing National Certificate (NC I), it covers the remaining (3) three of the (7) seven core competenciesthat a high school student ought to poses, namely: 1) operate basic equipment; 2) clean and sanitize equipment for processing packaging area; and 3) load and unload rawmaterials, product and supplies.


Introduction1. Basic concepts in Food (Fish)

Processing2. Relevance of the course3. Career opportunities


The learners independentlydevelop the skills in foodprocessing and demonstratethe core competencies in foodprocessing prescribed inTESDA Training Regulation.


2. Discuss the relevance of the course3. Explain on opportunities for food (fish)

processing as a career


1. Assessment of Personal Competenciesand Skills (PECs) vis--vis a practicingentrepreneur/employee in a province.1.1.Characteristics1.2.Attributes1.3.Lifestyle1.4.Skills1.5.Traits


3. Strengthening and further developmentof ones PECs

The learner demonstratesunderstanding of onesPersonal Competenciesand Skills (PECs) in FoodProcessing.

The learner independentlycreates a plan of action thatstrengthens/ further developsones PECs in Food Processing.

LO 1. Develop and strengthen personal

competencies and skills (PECs) needed

Food Processing1.1. Identify areas for improvement,

development and growth1.2. Align ones PECs according to his/her

business/career choice1.3. Create a plan of action that ensures

success of his/her business/careerchoice

TLE_PECS9

12-00-1


1. Product Development

2.

Key concepts of developing a product3. Finding Value4. Innovation

4.1.Unique Selling4.2.Proposition (USP)


understanding ofenvironment and marketin Food Processing in onestown/municipality.

The learner independently

creates a business vicinity mapreflective of potential FoodProcessing market within thelocality/town.

LO 1. Develop a product/service in Food

Processing1.1. Identify what is of Value to the

customer1.2. Identify the customer to sell to1.3. Explain what makes a product unique

and competitive1.4. Apply creativity and Innovative

techniques to develop marketableproduct

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1.5. Employ a Unique Selling Proposition(USP) to the product/service

5. Selecting Business Idea6. Key concepts of Selecting a:

6.1.

Business Idea6.2.Criteria6.3.Techniques

LO 2. Select a business idea based onthe criteria and techniques set

2.1.

Enumerate various criteria and steps inselecting a business idea2.2. Apply the criteria/steps in selecting a

viable business idea2.3. Determine a business idea based on the

criteria/techniques set

TLE_EM9-12-III0-2

7. Branding LO 3. Develop a brand for the product3.1. Identify the benefits of having a good

brand3.2. Enumerate recognizable brands in the

town/province3.3. Enumerate the criteria for developing a

brand3.4.

Generate a clear appealing productbrand

TLE_EM9-12-IV0-3

LESSON 5: OPERATE EQUIPMENT (OE) (Note: Research components should be included in all activities)

1. Types, characteristics and functions ofbasic equipment

2. Selection and preparation of equipmentfor use

3. Pre-operational checks and procedures4. Identifying and reporting faulty and

damaged machine/equipment5. Identifying required training for

equipment operation

6.

Notifying and reporting appropriatepersons

7. Apply safe workplace practices andprocedures

8. Using personal protective equipment(PPE)

9. OHS requirements

The learner demonstratesunderstanding in operatingappropriate equipment forfood (fish) processing.

The learner demonstratesindependently the givenprocedures in basic operationof equipment needed in food(fish) processing includingrecognition of functional andquality equipment and itsmaintenance following specificprocedures and instructions.

LO 1. Select and prepare equipment foruse

1.1. Identify and access basicmachine/equipment required tocomplete tasks in accordance withassignment instructions and workplacerequirements

1.2. Carry out routine pre-operational checksaccording to manufacturers

specifications and workplace procedures1.3. Identify and report faulty and damaged

machine/equipment according toworkplace procedures

1.4. Identify and notify appropriateperson(s) on any training required tooperate machine/ equipment accordingto supplier and workplace requirements

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10.Use of appropriate PPE11.Practicing OHS12.Following manufacturers specification

13.

Operating machine/equipment14. Identifying and reporting out-of-specification product, process andequipment performance.

15.Workplace procedures

LO 2. Operate equipment

2.1. Select, use and maintain suitablepersonal protective equipment in

accordance with occupational healthand safety (OHS) requirements, andmanufacturers specifications

2.2. Operate machine/equipment in a safeand controlled manner in accordancewith OHS requirements andmanufacturers specifications

2.3. Identify and report out-of-specificationproduct, process and equipmentperformance according to workplaceprocedures

TLE_AFFP9

12OE-If-j-IIa-e-2

16.Shutting-down machine/equipment17.Locate emergency stop functions on

equipment18.Routine maintenance procedures19.Cleaning and sanitation procedures for

work area and equipment20.Security and storage of equipment and

materials21.Lock out and tag out procedures22.Safe workplace procedures23.Emergency procedures24.Reporting faulty or damaged

machine/equipment25.Manage wastes (reduce, reuse and

recycle 3Rs)26.Reporting and documentation

requirements and processes27.Relevant legislative provisions including

OHS requirements28.Awareness of Codes or Regulations such

as HACCP and GMP29.Apply safe workplace practices and

procedures

LO 3. Maintain equipment and resources

3.1. Shut down machine/equipmentaccording to workplace procedures andmanufacturers specifications

3.2. Clean and maintain work area inaccordance with workplacerequirements

3.3. Clean, maintain and store tools andmachine/ equipment in accordance withworkplace requirements andmanufacturers specifications

3.4. Report faulty or damagedmachine/equipment for repair orreplacement in accordance with

workplace procedures3.5. Manage wastes generated according to

workplace procedures and 3R principle3.6. Complete and maintain records and

reports in accordance with industry,legislative and workplace requirements

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30.Use of appropriate PPE

LESSON 6: CLEAN AND SANITIZE EQUIPMENT AND PROCESSING/PACKAGING AREA (CS) (Note: Research components should be included in all activities)

1. Preparing for cleaning equipment and

processing/packaging area2. Preparing supplies, materials and utilitiesfor cleaning and sanitation

3. Purpose and basic principles of cleaningand sanitation

4. Consequences of contamination ofprocess flows by cleaning solutions andrelated safeguards

5. Cleaning and sanitation requirements forequipment and processing/packagingarea

6. Methods used to render equipment andprocessing/packaging area safe to cleanand sanitize

7. Characteristics and functions of cleaningand sanitizing chemicals, includingproper handling, use and storage

8. Purpose and limitations of protectiveclothing and equipment

9. Practicing OHS10.Regulatory/ Legislative requirements11.Using PPE


understanding of cleaningand sanitizing theequipment and work areaswhich include the foodprocessing and packagingareas

The learner independently

demonstrates the givenprocedures in cleaning andsanitizing the food processingequipment and packagingareas.

LO 1. Prepare for cleaning

1.1.

Identify cleaning/ sanitizing suppliesand materials, and utilities1.2. Confirm availability of

cleaning/sanitizing supplies andmaterials, and utilities according tocleaning and sanitizing requirements

1.3. Prepare mixture of sanitizing solutions,as necessary, according to workplacerequirements and application

1.4. Clear equipment andprocessing/packaging area inpreparation for cleaning according toworkplace requirements andmanufacturers specifications.

1.5. Render safe to clean theprocessing/packaging area according toworkplace procedures andmanufacturers specifications

TLE_AFFP9

12CS-IIIa-1

12.Cleaning and sanitizing equipment andprocessing/packaging area

13. Inspecting equipment and

processing/packaging area14. Identifying and reporting unacceptable

equipment and processing/packagingarea

15.Storing cleaning equipment andchemicals

16.Proper disposal of waste from cleaningprocess

17.Restoring equipment and

LO 2. Clean and sanitize equipment andprocessing / packaging area to meetworkplace requirements.

2.1.

Clean and sanitize equipment andprocessing/packaging area according toworkplace procedures, OHSrequirements, and manufacturersspecifications

2.2. Inspect equipment andprocessing/packaging area according torequired operating conditions andcleanliness

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processing/packaging area to operatingorder

18.Completing records19.Regulatory/legislative requirements

20.

Workplace requirements21.OHS requirements22.Manufacturers specifications

2.3. Identify and report unacceptableequipment and processing/ packagingarea conditions according to workplaceprocedures

2.4.

Store cleaning equipment and chemicalsaccording to workplace procedure2.5. Dispose waste from cleaning process

according to workplace and OHSrequirements, and regulatory/legislativerequirements

2.6. Restore equipment andprocessing/packaging area to operatingorder according to workplaceprocedures

2.7. Complete records in line with workplacerequirements

LESSON 7: LOAD AND UNLOAD RAW MATERIALS, PRODUCTS AND SUPPLIES (LD)(Note: Research components should be included in all activities)

1.

Selection of loading and unloadingprocedures

2. Basic principles and procedures forloading and unloading

3. Identifying dangerous or hazardous rawmaterials, products and/or supplies

4. Identifying raw materials, productsand/or supplies requiring specialhandling and/or documentation

5. Packing and unpacking raw materials,products and/or supplies

6. Loading raw materials, products and/or

supplies7. Selection and using of lifting aids and

appliances8. Unloading activities9. Identifying and controlling hazards and

risks10.Material loading regulations11.Workplace procedures12.OHS requirements

The learner demonstratesunderstanding of properprocedure in loading andunloading of rawmaterials, products andsupplies in food (fish)processing.

The learner demonstratesindependently the givenprocedures in loading andunloading raw materials,products and supplies in food(fish) processing in accordancewith workplace requirement.

LO 1. Load and unload raw materials,products and supplies.

1.1. Select loading and unloading proceduresaccording to workplace and OHSrequirements

1.2. Identify and handle dangerous orhazardous raw materials, productsand/or supplies in accordance withOHS, regulatory and legislativerequirements

1.3. Identify raw materials, products and/orsupplies requiring special handling.

1.4.

Follow special handling proceduresaccording to workplace requirements

1.5. Pack and unpack raw materials,products and/or supplies according toworkplace requirements

1.6. Load raw materials, products and/orsupplies in accordance with relevantmaterial loading regulations andworkplace procedures

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13.Regulatory and legislative requirements 1.7. Select and use lifting aids andappliances according to loadingprocedures in compliance withworkplace requirements and legislation

1.8.

Conduct unloading activities safely andefficiently according to workplacerequirements

1.9. Identify and control hazards and risksaccording to OHS and workplacerequirements.

1.10.Implement controls according to OHSand workplace requirements.

14. Proper distribution of load15. Methods of securing and protecting

load16. Warehouse plan/Site layout and

obstacles17.

Workplace operating procedures18. Hazard and risk identification and

control19. Material loading regulations20. Workplace procedures21. OHS requirements22. Regulatory and legislative requirements23. PPE protective/safety gadgets24. Awareness of Codes or regulations

such as HACCP and GMP

LO 2. Secure and protect load

2.1.Check load distribution to ensure that it iseven, legal and within the workingcapacity according to workplaceprocedures

2.2.

Check load to ensure that dangerousgoods and hazardous substances areappropriately segregated in accordancewith regulatory and workplacerequirements

2.3.Secure load using the correct loadrestraint and protection equipment,carrying and garage conditions accordingto workplace and OHS requirements

2.4.Protect the load in accordance with legaland workplace safety requirements

TLE_AFFP9

12LD-IVf-h2

25. Selection and checking of raw

materials, products and/or suppliesinclusive of travel documents andpermits

26. Completing relevant records27. Legislative requirements28. Workplace requirements

LO 3. Complete documentation

3.1.

Select and check raw materials, productsand/or supplies for ability to travel inaccordance with relevantregulations/permit requirements

3.2.Complete all required records inaccordance with legislative andworkplace requirements

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(160 hours)

Course Description:

This a course which leads to the specialization on Food (Fish) ProcessingNational Certificate (NC II), it covers (3) three of the (4) four core competencies that a higschool student ought to poses, namely: 1) process foods by salting, curing & smoking; 2) process foods by fermentation and pickling; and 3) process food by suga

concentration.


Introduction

1. Basic concepts in Food (Fish)Processing

2. Relevance of the course3. Career opportunities


The learners independently developthe skills in food processing anddemonstrate the core competenciesin food processing prescribed inTESDA Training Regulation.


2. Discuss the relevance of the course3. Explain on opportunities for food

(fish) processing as a career


1.

Assessment of PersonalCompetencies and Skills(PECs) vis--vis a practicingentrepreneur/ employee inlocality/town.

1.1.Characteristics1.2.Attributes1.3.Lifestyle1.4.Skills1.5.Traits

2. Analysis of PECs in relation toa practitioner

3.

Align, strengthen and developones PECs based on theresults

The learner demonstratesunderstanding of onesPersonal Competencies andSkills (PECs) in FoodProcessing.

The learner recognizes his/herPersonal EntrepreneurialCompetencies and Skills (PECSs)and prepares an activity plan thataligns with that of apractitioner/entrepreneur in FoodProcessing.

LO 1. Recognize PersonalEntrepreneurial Competencies and

Skills (PECSs) needed in FoodProcessing1.1. Assess ones PECSs: characteristics,


attributes, lifestyle, skills, traits1.3. Compare ones PECSS with that of a

practitioner /entrepreneur1.4. Align ones PECSS with that of a

practitioner/entrepreneur

TLE_PECS9-12-00-1


Market (Town)1. Key concepts of Market2. Players in the Market

(Competitors)3. Products & services available

The learner demonstratesunderstanding ofenvironment and market inFood Processing in onestown/municipality.

The learner independently creates abusiness vicinity map reflective ofpotential Food Processing marketwithin the locality/town.

LO 1. Recognize and understand the

market in Food Processing1.1. Identify the players/ competitors

within the town1.2. Identify the different

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in the market products/services available in themarket

Market (Customer)1. Key concepts of Identifying

and Understanding theConsumer

2. Consumer Analysis through:2.1. Observation2.2. Interviews2.3. FGD2.4. Survey

LO 2. Recognize the potentialcustomer/market in Food Processing

2.1.

Identify the profile of potentialcustomers

2.2. Identify the customers needs andwants through consumer analysis

2.3. Conduct consumer/market analysis

TLE_EM9-12-00-2

3. Generating Business Idea3.1. Key concepts of

Generating BusinessIdeas

3.2.

Knowledge & Skills,Passions, Interests

3.3. new application3.4. Irritants3.5. Striking ideas (new

concept)3.6. Serendipity Walk

LO 3. Create new business ideas inFood Processingbusiness by using various techniques3.1. Explore ways of generating business

idea from ones owncharacteristics/attributes

3.2. Generate business ideas usingproduct innovation from irritants,trends and emerging needs

3.3. Generate business ideas usingSerendipity Walk

TLE_EM9-12-00-3

LESSON 1: PROCESS FOOD BY SALTING, CURING AND SMOKING (SL) (Note: Research components should be included in all activities)

1. Preparing of tools, materials,kitchen utensils andequipment for food curing,salting and smoking

2. Food processing methods-curing, salting and smoking

3. Checking and calibratingapparatus and equipment forthe food curing, salting andsmoking

4. Cleaning and sanitizing of

The learner demonstratesunderstanding on processingfood by salting, curing andsmoking.

The learner demonstratesindependently the procedures ofprocessing food by salting, curingand smoking.

LO 1. Prepare equipment, tools,materials and utensils1.1.

Prepare Equipment and tools forsalting, curing and smoking inaccordance with manufacturersspecifications

1.2. Check, sanitize and calibrateEquipment for the above foodprocessing methods in accordancewith manufacturers specifications

1.3. Prepare and sanitize kitchen utensils

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tools, materials, kitchenutensils and equipment forfood curing, salting andsmoking

5.

Office materials, supplies andequipment

6. Occupational Safety andHazard Standards (OSHS)

7. Clean and sanitize workingarea

8. Wearing of Personal ProtectiveEquipment (PPE)

9. 5S principles10.Recycling/by-product

utilization (3Rs principles)11.Environmental protection and

concerns

for the above food processingmethods in accordance withmanufacturers specifications

1.4. Prepare office equipment and

materials/ supplies needed inaccordance with approvedspecifications

13.Different types of rawmaterials

14.Sorting and grading of rawmaterials

15.Cleaning and washing of eggs16.Skinning and eviscerating of

poultry17.Deskining, deboning, slicing,

chopping and mincing ofmeat.

18.Cleaning, descaling,eviscerating, deboning,filleting and washing of fishand other marine products

19.OSHS20.Weighing of raw materials

LO 2. Prepare the raw materials2.1. Sort and grade raw materials are in

accordance with specifications2.2. Prepare eggs for salting in

accordance with approved standardprocedures

2.3. Prepare poultry for curing inaccordance with approvedspecifications and standardprocedures

2.4. Prepare meat for curing inaccordance with approvedspecifications and standardprocedures

2.5. Prepare fish/other marine productsin accordance with approvedspecifications and standardprocedures

2.6. Weigh prepared raw materials inaccordance with approvedspecifications

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21.Measuring and weighing saltand other ingredients andadjuncts for salting and curing

22.Measuring and weighing

ingredients for pumpingpickle, cover pickle and drycure mixtures

23.OSHS

LO 3. Prepare salting and curingsolutions and mixtures3.1. Measure and weigh required salt

and other ingredients and adjuncts

for salting and curing in line withapproved specifications and OHSrequirements

3.2. Measure and weigh requiredingredients for pumping pickle,cover pickle and dry cure mixture inline with approved specifications

TLE_AFFP9-12SL-Ih-i-3

QUARTER 2

1. Mixing of curing ingredientsand prepared materials

2. Curing of mixture at room andrefrigerated temperature.

3.

Curing of different rawmaterials

LO 4. Cure the materials4.1. Mix curing mixture and prepared

materials in accordance withapproved specifications and

enterprise requirements4.2. Cure mixture at room temperature

or refrigerated temperature atappropriate number of days

4.3. Submerged materials being curedin solution to obtain evendistribution/ penetration of curemixture in line with approvedspecifications

TLE_AFFP9-12SL-IIa-b-4

4. Draining from curing solutionand washing of cured food

5. Cooking of cured products

6.

Different cooking medium7. Smoking of cured and cookedproducts

8. Cooking the cured andsmoked products

9. Transferring and cooling ofcooked products

10.Finishing works for saltingeggs (boiling and dipping to

LO 5. Finish the cured materials5.1. Wash and drain cured food

materials from the solution, in

accordance with standard operatingprocedures5.2. Cook drained cured materials in

appropriate cooking medium5.3. Smoke the cooked and cured

products according to specifications5.4. Cook the cured and smoked

products5.5. Transfer the cooked products to

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ghana solution)11.Characteristics of quality

cured, smoked and saltedproducts

containers and cool according tospecifications.

5.6. Boil and dip in granasolution saltedeggs according to approved

specifications12.Documenting of daily

production records13.Production data14.Format of recording

LO 6. Prepare production report6.1. Document daily production input

according to standard operatingprocedures

6.2. Record and present all productiondata according to prescribed format

TLE_AFFP9-

12SL-IIf-g-6

LESSON 2: PROCESS FOODS BY FERMENTATION AND PICKLING (FR) (Note: Research components should be included in all activities)

1. Preparing of tools, materials,utensils and equipment forfood fermentation and pickling

2. Food processing methods-

fermentation and pickling3. Checking and calibaratingapparatus and equipment forthe food fermentation andpickling

4. Cleaning and sanitazing oftools, materials, utensils andequipment for foodfermentation and pickling

5. Occupational Safety andHazard Standards (OSHS)

The learner demonstratesunderstanding foodprocessing by fermentationand pickling.

The learner independentlydemonstrates procedures offermentation and pickling.

LO 1. Prepare equipment, tools and

utensils1.1. Selectequipment, tools and

utensilsfor fermentation and

pickling are according torequirements1.2. Check and calibrate equipment,

tools and utensils in accordancewith manufacturers specifications

1.3. Prepare and sanitize equipment/utensils for the above foodprocessing methodsareaccording to manufacturersspecifications

TLE_AFFP9-

12FR-IIh-i-1

QUARTER 3

1.

Different types of rawmaterials for foodfermentation and pickling

2. Weighing of raw materials3. Sorting and grading of raw

materials4. Cleaning, washing, peeling,

cutting and slicing of freshfruits and vegetables

LO 2. Prepare raw materials2.1. Sort and grade raw materialsaccording to approved criteria andenterprise requirements

2.2. Prepare the sorted and graded freshfruits and vegetables according torequired sizes and shapes

2.3. Prepare fish and other marineproducts according to specifications

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5. Cleaning, eviscerating, cuttingand washing of fish and othermarine products

6. OSHS

7.

Preparation of ingredients foralcoholic fermentation8. Alcoholic fermentation

procedures of fruits andvegetables

9. Mixing techniques juice andvegetables

10. Juice extractions and straining11.Heating of extracted juice12.Characteristics of quality

alcoholic fermented products

LO 3. Perform alcoholic fermentationof fruits and vegetables3.1. Mix prepared fruit with water

according to specifications3.2. Boil mixture in accordance with

specifications and enterpriserequirements

3.3. Extract juice in accordance withspecifications and enterpriserequirements

3.4. Cool and mix extracted juice withother ingredients like sugar and

yeast in accordance withspecifications3.5. Ferment juice for 1-2 weeks as

required3.6. Filter and heat fermented juice

according to specifications

TLE_AFFP9-12FR-IIIb-d-3

13.Preparation of ingredients foracetic acid/lactic acidfermentation

14.Acetic acid/lactic acidfermentation procedures offruits and vegetables

15.Mixing techniques16.

Mixture straining/filtering andclarifying

17.Heating of acetous liquid18.Characteristics of quality

acetic acid/lactic acidfermented products

LO 4. Perform acetic acid/ lactic acid

fermentation/ pickling of vegetables4.1. Mix alcoholic liquid with mother

vinegar according to specifications4.2. Ferment mixture for 2-4 weeks

according to standard procedures4.3. Filter mixture and clarify filtrate

according to specifications4.4. Heat acetous liquid according to

specifications

TLE_AFFP9-

12FR-IIIe-g-4

19.Preparation of ingredients forfermenting of fish and othermarine products

LO 5. Ferment fish and other marine

products5.1. Mix fish and other marine with

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20.Salt and fish ratio21.Fermentation procedures of

fish and other marineproducts

22.

Mixing techniques23.Heating of fish paste/sauce24.Characteristics of quality

fermented fish and othermarine products

required salt according to mixingrequirements

5.2. Ferment the mixture of fresh andother marine products for 1-2

weeks in fermentation vats/vesselsaccording to standard procedures5.3. Heat fish paste/fish sauce according

to standard procedures

25.Documenting of dailyproduction records

25.1.Daily production input(spoilage, rejects andvariances)

25.2.Daily production output(yield, recoveries and

variances)26.Production data27.Format of recording

LO 6. Prepare production report6.1. Document daily production input

and output according to standardoperating procedures.

6.2. Presented all gathered productiondata presented in prescribed format

TLE_AFFP9-12FR-IIIj-6

QUARTER 4LESSON 3: PROCESS FOODS BY SUGAR CONCENTRATION (SC) (Note: Research components should be included in all activities)

1. Preparing of tools, materials,kitchen utensils andequipment for preservingfoods by sugar concentration

2. Checking and calibratingapparatus and equipment forpreserving foods by sugarconcentration

3.

Cleaning and sanitizing oftools, materials, kitchenutensils and equipment forpreserving foods by sugarconcentration

The learner demonstratesunderstanding on foodprocessing by sugarconcentration.

The learner demonstratesindependently the method of foodprocessing by sugar concentration.

LO 1. Prepare Equipment, Tools and

Utensils1.1. Prepare equipment, tools and

utensils for preserving foods bysugar concentration in accordancewith manufacturers manual

1.2. Calibrate equipment, tools andutensils in accordance withmanufacturers specifications

1.3. Sanitize equipment, tools andutensils for preserving foods bysugar concentration

TLE_AFFP9-

12SC-IVa-b-1

4. Different types of rawmaterials and its availabilityfor preservation by sugar

LO 2. Prepare the raw materials

2.1. Check availability of raw materialsaccording to required food

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concentration5. Food processing methods-

sugar concentration6. Sourcing of raw materials

7.

Sorting of raw materials8. Cleaning and washing freshfruits and vegetables,

9. Peeling, slicing chopping andcutting of fresh fruits andvegetables

10.Slicing and cutting proceduresof various fruits andvegetables

11.Size reduction method12.Preparing fruits and

vegetables for the following:a. Jelly makingb.

Marmalade makingc. Jam makingd. Cooking in syrup13.Pre-treatment of raw

sliced/cut raw materials14.OSHS

processing methods2.2. Clean and wash raw materials2.3. Peel, slice, chop and cut of raw

materials according to required

sizes and shapes2.4. Extract juice of the prepared fruitsand vegetables through boiling for

jelly and marmalade making2.5. Mix with sugar the prepared finely

chopped fruits and vegetables forjam making are mixed with sugar

2.6. Cook in syrup the prepared fruitsand vegetables to be preserved

15.Prepare ingredients for acid,pectic and sugar mixture

16.Adjusting of acid, pectin andsugar mixture

17.Sugar and acid analysis18.Using refractrometer, jelly and

candy thermometer19.OSHS

LO 3. Prepare acid, pectin and sugarmixture3.1. Measure required amounts of

pectin, sugar and citric acidaccording to approvedspecifications

3.2.

Mix measured pectin, acid andsugar with chopped fruit pulp/juiceextract/pieces of fruits according toapproved specifications

TLE_AFFP9-12SC-IVe-f-3

20.Procedures in processingsteps/ procedures inpreserving fruits andvegetables by sugarconcentration

LO 4. Cook sugar concentrates4.1. Cook mixture to required

consistency4.2. Check the desired endpoint as

specified

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21.Using Polimeter22.Checking/testing desired point

23.Characteristics of quality sugar

concentrated products24.Document daily productionreport input, output andvariances

25.Production data26.Format of recording

LO 5. Prepare production report5.1. Document daily production report

input, output and variances aredocumented according to enterpriserequirements

5.2. All production data gathered arerecorded and presented inprescribed format

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(160 hours)

Course Description:

This a course which leads to the specialization on Food (Fish) ProcessingNational Certificate (NCI I), it covers the remaining (1) one of the (4) four core competenciesthat a high school student ought to poses, namely: 1 ) Package finished/processed processed food products. An additional qualification related to Food Processing such as

Fish Product Packaging NC II may be offered for the remaining quarter/s of the school year.


Introduction

1. Basic concepts in Food (Fish)Processing

2. Relevance of the course3. Career opportunities


The learners independentlydevelop the skills in foodprocessing and demonstrate thecore competencies in foodprocessing prescribed in TESDATraining Regulation.

1. Explain basic concepts food(fish) processing

2. Discuss the relevance of thecourse

3. Explain on opportunities forfood (fish) processing as acareer


1. Assessment of Personal Competenciesand Skills (PECs) vis--vis a practicingentrepreneur/employee in a province

1.1 Characteristics1.2 Attributes1.3 Lifestyle1.4 Skills1.5 Traits


3. Strengthening and further development

of ones PECs

The learner demonstratesunderstanding of onesPersonal Competencies andSkills (PECs) in FoodProcessing.

The learner independentlycreates a plan of action thatstrengthens/ further developsones PECs in Food Processing.

LO 1. Develop and strengthen

personal competencies andskills (PECs) needed FoodProcessing1.1. Identify areas for

improvement, developmentand growth

1.2.Align ones PECs according tohis/her business/careerchoice

1.3. Create a plan of action that

ensures success of his/herbusiness/career choice

TLE_PECS9-12-00-1

Environment and Marketing (E M)

1. Product Development2. Key concepts of developing a product3. Finding Value4. Innovation

4.1. Unique Selling

The learner demonstratesunderstanding ofenvironment and market inFood Processing in onestown/municipality.

The learner independentlycreates a business vicinity mapreflective of potential FoodProcessing market within thelocality/town.

LO 1. Develop a product/service in Food Processing1.1. Identify what is of Value to

the customer1.2. Identify the customer to sell

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4.2. Proposition (USP) the product to1.3. Explain what makes a

product unique andcompetitive

1.4.

Apply creativity andinnovative techniques todevelop marketable product

1.5. Employ a Unique SellingProposition (USP) to theproduct/service

5. Selecting Business Idea6. Key concepts of Selecting a Business

Idea6.1. Criteria6.2. Techniques

LO 2. Select a business ideabased on the criteria andtechniques set2.1. Enumerate various criteria

and steps in selecting abusiness idea

2.2.Apply the criteria/steps inselecting a viable businessidea

2.3. Determine a business ideabased on thecriteria/techniques set

TLE_EM9-12-00-2

7. Branding LO 3. Develop a brand for theproduct3.1. Identify the benefits of

having a good brand3.2. Enumerate recognizable

brands in the town/province3.3. Enumerate the criteria for

developing a brand3.4. Generate a clear appealing

product brand

TLE_EM9-12-00-3

LESSON 1: PACKAGE FINISHED/PROCESSED FOOD PRODUCTS (PK) (Note: Research components should be included in all activities)

1. Different packaging materials2. Preparation of packaging materials3. Selection and checking4. Washing and sterilization

The learner demonstratesunderstanding in packagingof finished/processed foodproducts.

The learner independentlydemonstrates the procedures inpackaging of finished/processedfood products.

LO 1. Prepare packagingequipment, tools andmaterials1.1. Check and select packaging

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5. Different packaging equipment andtools and utensils

6. Preparation of different packagingequipment and tools and utensils

7.

Monitor operation of packagingequipment8. Cooling of finished/processed products9. OSHS

materials according to thefinished/processed foodproducts specifications

1.2. Wash and sterilize packaging

materials of varying sizes inaccordance withmanufacturers specifications

1.3. Prepare appropriate tools andequipment according tospecified packagingrequirements

1.4. Check packaging equipmentaccording to manufacturersspecifications

1.5. Monitor the operation ofpackaging equipment toensure conformity withspecified product output

1.6. Cool to room temperature thefinished/processed productsas required

10.Packaging of finished products:10.1. Cured products10.2. Salted eggs10.3. Fermented/pickled products10.4. Cooled processed products10.5. Canned/bottled products10.6. Sugar concentrate products10.7. Dried/dehydrated food

materials11.Quality packaged products

specifications12.OHS requirements in packaging

finished products

LO 2. Undertake packaging offinished/processed food

products2.1. Place cooled cured products

in appropriate packagingmaterials

2.2. Place salted eggs intrays/boxes in accordance

with specifications2.3. Package and seal fermented

/pickled products hermeticallyaccording to enterpriserequirements

2.4. Wrap cooled processedproducts clean according tospecifications

2.5. Seal canned/bottled products

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hermetically according toapproved specifications

2.6. Hot pack sugar concentratedfinished products in dry

sterile glass bottles2.7. Package dried/dehydratedfood materials in appropriatepackaging materials

13.Purpose and basic principles of the postpackaging process

14.Effect of post packaging process on theend product

15.Procedures and requirements in postpackaging process

16. Identification, rectification andreporting of out-specification product,process and equipment

17.

Taking samples and conducting tests18.Product changeover19.Sealing and labeling of packaged

products20.Storage of packaged finished products21.Cleaning and sanitizing workplace,

equipment, tools and utensils22.Disposing and recycling of wastes23.Recording of workplace information

LO 3. Perform post packaging

procedures3.1. Seal and label packaged

finished/processed foodproducts according tospecifications

3.2. Check condition of packagedfinished/ processed foodproducts to ensureconformity with specifiedoutputs

3.3. Store packagedfinished/processed foodproducts according torequired temperature andhumidity

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QUARTER 2

LESSON 2: PROCESSED FISH BY VACUUM OR ORDINARY POLY-PACKING (VP) (Note: Research components should be included in all activities)

1. Introduction to fish packaging

2. Functions of fish packaging andlabeling

3. Packaging materials and equipment inplastic bags

4. Checking of packaging equipment andtools

5. Sanitizing packaging materials andequipment

6. Criteria for evaluation of food packages


understanding ofpackaging processed fishproducts by vacuum orordinary poly-packing.


independently the procedures inpackaging processed fishproducts by vacuum or ordinarypoly-packing.

LO 1. Inspect packaging

materials, tools andequipment1.1. Inspect packaging materials

for visual defects1.2. Report to supervisor for

appropriate action1.3. Check packaging equipment

and tools for vacuum orordinary poly packing for the

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in plastic bags7. Visual defects in vacuum or ordinary

poly packs8. Completing documentation for

reporting

required settings inaccordance with establishedstandards

1.4. Sanitize packaging materials

and equipment according tostandard operatingprocedures

1.5. Report breakdown inpackaging equipment tosupervisor for appropriateaction

1.6. Check labels of packagingmaterials for requiredinformation to ensureconformity with companysregulations and Bureau ofFood and Drugs (BFAD)requirements

1.7. Complete requireddocumentation for packagingmaterials, tools andequipment according toworkplace requirements

9. Visual inspection of quality processedfish products for bagging

10.Disposal of downgraded/rejectedprocessed fish products

11.Weighing and packaging of processedfish products.

12.

Fish packaging13.Sealing of packaged products14.Labeling of package15.Principles of food quality and safety16.Principles of HACCP, GMP, SSOP

LO 2. Perform inner packagingof processed fish products2.1. Inspect processed fish

products after preparatoryoperations visually for normalcharacteristics in accordance

with manufacturersspecifications

2.2. Dispose downgraded/rejectedprocessed fish productsaccording to companys policy

2.3. Weigh processed fishproducts in accordance withapproved specifications

2.4. Bag processed fish products

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according to prescribedpackaging materials

2.5. Seal packaging material withfish products as required

2.6.

Place in inner carton thepackaged fish products afterpassing through metaldetector

2.7. Label packaged products inaccordance to manufacturersspecification

17.Carton packaging of processed fish inplastic packs

18.Palletization and warehousing19.Checking conditions of package fish

products20.Random sampling before storage21.

Labeling and storing22.Workplace safety practices (OSHS)

LO 3. Perform outer packagingprocedures3.1. Fill packaged processed fish

products in master cartonaccording to establishedrequirements

3.2.

Strap and transfer packagedfish products in cartons topallet for storing according tospecifications

3.3. Check packaged fish productsof certain conditions inaccordance to establishedstandards

3.4. Conduct random samplingprior to storage

3.5. Label and store packaged fishproducts according to

required temperature

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QUARTER 3LESSON 3: PACKAGE PROCESSED FISH BY BOTTLING (BO) (Note: Research components should be included in all activities)1. Introduction to fish packaging by using

glass container2. Functions of fish packaging

(bottling)and labeling3. Packaging materials and equipment in

glass container or bottle

The learner demonstratesunderstanding ofpackaging processed fishproducts by bottling.

The learner demonstratesi

AF Fish Processing CG Www.spideylab.com

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