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Competency Assessment Agreement

This document outlines a competency assessment agreement between Ryan D. Abanico and assessor Stephanie S. Reyes for the qualification of Food Processing NC II. The assessment will evaluate basic, common and core competencies including food safety procedures, mathematical skills, good manufacturing practices, and various food processing techniques like salting, fermentation and packaging. Ryan Abanico has been informed of the assessment process and confirms his understanding of the evaluation, his rights, and that results will only be used for professional development purposes.

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Europez Alaskha
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570 views1 page

Competency Assessment Agreement

This document outlines a competency assessment agreement between Ryan D. Abanico and assessor Stephanie S. Reyes for the qualification of Food Processing NC II. The assessment will evaluate basic, common and core competencies including food safety procedures, mathematical skills, good manufacturing practices, and various food processing techniques like salting, fermentation and packaging. Ryan Abanico has been informed of the assessment process and confirms his understanding of the evaluation, his rights, and that results will only be used for professional development purposes.

Uploaded by

Europez Alaskha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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COMPETENCY ASSESSMENT AGREEMENT

Candidates Name: Ryan D. Abanico


Assessors Name: Stephanie S. Reyes
Qualification: FOOD PROCESSING NC II
BASIC COMPETENCIES
Participate in Workplace Communication
Work in Team Environment
Practice Career Professionalism
Practice Occupational Health and Safety Procedures
COMMON COMPETENCIES
Apply Food Safety and Sanitation
Use Standard Measuring Devices / Instruments
Units of Competency Use Food Processing Tools, Equipment and Utensils
to be Assessed: Perform Mathematical Computation
Implement Good Manufacturing Practice Procedure
Implement environment Policies and Procedures
CORE COMPETENCIES
Process Food by Salting, Curing and Smoking
Process Food by Fermentation and Pickling
Process Food by Sugar Concentration
Package finished/Processed Food Products

YES NO
Have the context and purpose of assessment been explained?
Have the qualification and the units of competency been
explained?
Do you understand the assessment procedure and evidence to be
collected?
Have your rights and appeal system been explained?
Have you discussed any special needs to be considered during
assessment?
I agree to undertake assessment in the knowledge that information gathered will only be
used for professional development purposes and can only be accused by concerned
assessment personnel and my manager/supervisor.
Candidates Name: Ryan D. Abanico Date: May 15, 2017

Assessors Name: Stephanie S. Reyes Date: May 15, 2017

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