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PANGASINAN STATE UNIVERSITY

San Carlos, Campus
BACHELOR OF TECHNOLOGY AND LIVELIHOOD EDUCATION

TLED 22 – FOOD PROCESSING, PACKAGING AND LABELLING

1st Semester, S.Y 2021 – 2022

COURSE SYLLABUS
COURSE INFORMATION

COURSE CODE TLED 22

COURSE TITLE Food Processing, Processing and Labelling
COURSE TYPE Major subject
COURSE CREDIT 3 units
CLASS HOURS 90 Hours
COURSE PREREQUISITE None
COURSE SCHEDULE Tuesday 9:00-12:00, Friday 3:00-5:00 PM

UNIVERSITY VISION, MISSION, QUALITY POLICY, INSTITUTIONAL OUTCOMES AND PROGRAM OUTCOMES

UNIVERSITY VISION To become an ASEAN Premier State University by 2020.

The Pangasinan State University, through instruction, research, extension and production, commits to develop highly principled, morally upright, innovative and
UNIVERSITY MISSION
globally competent individuals capable of meeting the needs of industry, public service and civil society.
QUALITY POLICY The Pangasinan State University shall be recognized as an ASEAN premier state university that provides quality education and satisfactory service delivery through
instruction, research, extension and production.
We commit our expertise and resources to produce professionals who meet the expectations of the industry and other interested parties in the national and
international community.
We shall continuously improve our operations in response to changing environment and in support of the institution’s strategic direction.
INSTITUTIONAL The Pangasinan State University Institutional Learning Outcomes (PSU ILO) are the qualities that PSUniansmust possess. These outcomes are
OUTCOMES anchored on the following core values: Accountability and Transparency, Credibility and Integrity, Competence and Commitment to Achieve,
Excellence in Service Delivery, Social and Environmental Responsiveness, and Spirituality – (ACCESS).

Anchored on these core values, the PSU graduates are able to:
1. Demonstrate through institutional mechanisms, systems, policies, and processes which are reflective of transparency, equity, participatory decision making,
and accountability;

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2. Engage in relevant, comprehensive and sustainable development initiatives through multiple perspectives in decisions and actions that build personal and
professional credibility and integrity.
3. Set challenging goals and tasks with determination and sense of urgency which provide continuous improvement and producing quality outputs leading to
inclusive growth;
4. Exhibit life-long learning and global competency proficiency in communication skills, inter/interpersonal skills, entrepreneurial skills, innovative mindset,
research and production initiatives and capability in meeting the industry requirements of local, ASEAN and international human capital market through
relevant and comprehensive programs;
5. Display, socially and environmentally responsive organizational culture, which ensures higher productivity among the university constituents and elevate the
welfare of the multi-sectoral communities and;
6. Practice spiritual values and morally upright behavior which promote and inspire greater harmony to project a credible public image.

PROGRAM OUTCOMES GRADUATE

PROGRAM OUTCOMES PERFORMANCE INDICATORS
ATTRIBUTES
1. articulate discuss the latest
▪ Participate in continuing education and professional development in the
Lifelong learner developments in the specific
specific field of practice
field of practice
2. effectively communicate
▪ Demonstrate effective oral and written communication using both English and
orally and in writing using
Eloquent Filipino languages
both English and Filipino
▪ Exhibit adequate technical writing and oral communication abilities
languages;
3. Work effectively in multi-
disciplinary and multi-cultural ▪ Work effectively as a member of multi-disciplinary & multi-cultural teams
teams ▪ Display good judgment of people, actions and ideas and communicate them
Culture sensitive efficiently
▪ Demonstrate effective leadership, coordination and decision-making skills
▪ Demonstrate productive project management skills

4. Act in recognition of ▪ Articulate the contribution of one’s profession to society and nation building
professional, social, and ▪ Articulate the responsibilities of a Filipino citizen in relation to the rest of the
Socially and
ethical responsibility world
Environmentally
▪ Demonstrate respect for intellectual property rights
Responsible
▪ Explain professional knowledge and ethical responsibilities in the Tech-voc
education
5. preserve and promote
Nationalistic “Filipino historical and cultural ▪ Articulate one’s possible contributions to society and nation building
heritage”;
Knowledgeable 6. Articulate the rootedness of ▪ Discuss extensive and articulate information in the core areas of Food and
education in philosophical, nutrition
socio-cultural, historical,
psychological and political

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contexts.
7. Demonstrate mastery of ▪ Demonstrate critical thinking skills in analyzing proper food nutrition and diet.
Objective subject matter/discipline. ▪ Apply proper diet to oneself
8. Facilitate learning using a
wide range of teaching
▪ Select most effective teaching methodology for the subject.
methodologies and delivery
Ethical ▪ Synthesize knowledge that is able to reach the understanding of diverse
modes appropriate to
learners.
specific learners and their
environments.
9. Develop innovative
curricula, instructional plans, ▪ Utilize applicable technologies for successful development of instructional
Systematic teaching approaches, and plans and curricula
resources for diverse ▪ Develop applicable modes of teaching for diverse learners
learners.
10. Apply Skills in the
▪ Demonstrate technical writing and public speaking abilities
development and utilization of
▪ Disseminate information, ideas, problems & solutions to Educators and
Service driven ICT to promote quality,
trainors
relevant, and sustainable
▪ Participate actively in Tech-voc forums and webinars
educational practices.
11. Demonstrate a variety of
thinking skills in planning,
Socially
monitoring, assessing, and ▪ Develop effective lesson planning, monitoring progress and assessing outputs.
responsive
reporting learning processes
and outcomes.
12. Practice professional and
Knowledgeable ethical teaching standards
▪ Plot programs and activities against the guidelines given by authorities
and skilled sensitive to the local, national,
and global realities.
13. Pursue lifelong learning
for personal and professional
▪ Attend trainings and seminars on food and nutrition
Decisive growth through varied
▪ Develop modules and other learning materials
experiential and field-based
opportunities
14. Demonstrate the
▪ Conduct technical training and competency assessment;
competencies required of the
▪ Design and develop curriculum, courses and instructional materials;
Realistic Philippine TVET Trainers –
▪ Supervise and mentor technical students;
Assessors Qualification
▪ Extend the body of knowledge in the field of teach-voc education and training
Framework (PTTQF);
15. Demonstrate broad and ▪ Demonstrate competence/ and mastery in meaning fully teaching EPP/TLE;
Honest coherent, meaningful ▪ Facilitate the teaching-learning of EPP/TLE

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knowledge and skills in

technology and livelihood ▪ Relate lesson with other lessons in the course and with other disciplines.
education.
16. Apply with minimal ▪ Demonstrate competence in applying specialized knowledge and skills with
supervision specialized confidence;
Expert knowledge and skills in ▪ Demonstrate mastery in teaching EPP/TLE
technology and livelihood
Education;
17. Demonstrate higher level
▪ Develop one’s own teaching strategies to attain learning outcomes;
literacy, communication,
▪ Reflect on teaching strategies and skills to continuously improve them;
Innovative numeracy, critical thinking,
▪ Communicate ideas clearly and accurately in oral and written form;
learning skills needed for
▪ Make sound judgement and decision after critical evaluation of ideas
higher learning;
18. Manifest a deep and
principled understanding of ▪ Facilitate Learning by applying time tested-principles of learning;
the learning processes and ▪ Employ interactive, collaborative, integrative, and reflective teaching learning
Credible
the role of the teacher in activities;
facilitating these processes in ▪ Teach based on sound principles and philosophies of education
their students;
19. Show a deep and
principled understanding of
▪ Relate teaching-learning to the historical, social, cultural and political context;
Objective but how educational processes
▪ Show how historical,social, cultural and political processes impact on teaching
open-minded relate to larger historical,
learning
social, cultural, and political
processes;
20. Apply a wide range of ▪ Use varied teaching approaches and strategies relevant to EPP/TLE
teaching process skills ▪ Implement Effectively the curriculum and assess its relevance and
(including curriculum responsiveness to the needs of the clientele;
development, lesson ▪ Observe alignment of outcomes, teaching –learning activities ans assessment
planning, materials task in lesson planning;
Research oriented
development, educational ▪ Use appropriate traditional and authentic assessment tools to assess learning
assessment, and teaching and to inform instruction;
approaches); and ▪ Utilize varied and appropriate instructional technology to facilitate and enrich
instruction

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21. Reflect on the

relationships among the
teaching process skills, the
learning processing in the
students, the nature of the ▪ Integrate principles of teaching and learning, theories on human development
content/subject matter, and and social context of the learner for relevant and effective teaching
other factors affecting ▪ Practice reflective teaching
educational processes in ▪ Adapt innovative learning practices
order to constantly improve
their teaching knowledge,
skills and practices

COURSE DESCRIPTION

The course provides knowledge and skills in the preparation of various processed foods in different methods. It will also include application of proper storage and preparation of foods.
They will be able to maintain either modern or traditional packaging methods and determine the appropriate packaging-labelling requirement for a specific processes food material.

COURSE OUTCOMES

PROGRAM OUTCOMES CODE (PO) COURSE OUTCOMES (CO)

Holistics (PO1) 1. Demonstrate the proper care, usage and maintenance of kitchen laboratory tools and equipmet.
2. Prepare with confidence the various local and international foods using different methods of cooking with the standard packaging
Well-rounded (PO4)
and labelling.
Competence (PO3) 3. Observe work safety precautions at all times in the laboratory.
Innovative (PO6) 4. Apply the procedure and techniques in the preparation of specific processed foods.

COURSE LEARNING PLAN

Learning
Learning Activities
Course Materials
Learning Outcomes Topics Hours (Face-to-Face and Assessment
Outcome/s and
Remote Teaching)
Platform
CO 1, a. ) Understanding the food UNIT-1 FOOD PROCESSING 17 Online Class
CO2, processing
CO3, b. ) Enumerate and identify  Lecture-discussion Internet  Participation in the discussion
CO4 the different standard  Think-pair share

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Remote Learning
 Lecture Module  Activity: Reflection Paper
 Reflection Activities
 Quiz

equipment, instruments,  Introduction

utensils and tools for food  Use Standard Measuring
processing Devices/ Instruments
c. ) Identify role and  Work in a team environment
responsibility as a member of  Practice occupational healthy
 Lecture-presentation Books/  Activity: Written Report
 Experienced-based Handouts/
learning
Videos
a. ) Discuss and explain the Remote Learning
scope of different methods for
food processing UNIT 2- Food Processing methods  Lecture-presentation Modules/  Oral Discussion
 Drying, Salting, Curing and  Experienced-based Videos (through online)
b. Prepare Salting and
CO2, Smoking
learning  Written Report
Curing Solutions and Mixtures
CO3, 22  Self-video on the process of their laboratory output
c. Identify the procedures  by Fermentation and Pickling
CO4 (pickled papaya) by Fermentation and Pickling
and techniques in salting,  by Sugar Concentration
curing and smoking, Criteria:
fermenting, pickling and sugar Proper use of devices-20%
concentration Confidence-20%
Oral Question-20%
Application of Work-10%
Safety precautions
Final Output-30%

Midterm Exam (1 hour)

Unit 3-FOOD PACKAGING  Group Discussion Books/  Activity: Reflection Paper

a) Identify what is packaging
 Observe the packaging Handouts
b) Discuss the role of of different processed
 Document or picture taken on various processed
packaging  Meaning of packaging foods foods with observation description
CO1 c) Differentiate the various  Advantages and disadvantages
CO3 types of packaging  Role of packaging Remote Learning
15
CO4 d) Understand the functions of  Types of packaging  Reflections  Reflection Paper
Modules
packaging for processed  Problems faced while  Presentation of observation done
foods. packaging
e) Identify the packaging  Packaging Materials
equipment, tools and

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materilals Remote Learning

Unit 4- packaging Process
A) Discuss the process for
 Bottling
CO1 Packaging
 Canning
CO3 B) Select and check proper 12
 Cartoning  Think -Pair-share on the
CO4 Packaging materials on Book/  Recitation/Performance
 Wrapping Importance of the different
specific process Handouts  Sharing
 Case Packing process
 Written Test
Remote Learning

 Lecture-presentation Modules/  Quiz

Online
test
A. Identify the scope of food Remote Learning
labelling in
 Discussion of different Books/  Performance of individual
B. Discuss the purpose of activities
labelling in a food processed Unit 5-FOOD LABELLING handouts Activities Output on food
product  Deffination Packaging and labeling (Feedback on the Pickled Papaya
CO1
C. Recognize the parts and  Purpose of labelling output)
CO2
mandatory labelling of  Parts of label
CO3 22 Criteria:
processed food  Mandatory labelling
CO4
D. Differentiate the various requirements
kinds of labelling in a food  Kinds of label Originality: 30%
processed product Labelling Requirements:60%
E. Create thier own of food Printing quality of label:10%
labelling on thier choosen food
processed product _____________Total 100%
Remote Learning
 Lecture-presentation Modules/ -Online Test
online
test
Final Exam (1 hour)

COURSE REFERENCES AND SUPPLEMENTAL READINGS

A. Books and E-books C. Electronic Sources

 Army Christine Brown. Understanding Food:Principle And Preparation ,6th edition https://www.google.com/search?g=TESDA+REGULATION+ON+FOOD+PROCESSING

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Cengage .Learning US. 2018 ebook %2C+PACKAGING+AND+LABELING

 Reyes. Ruth Estrada Javier.Cuinary art and science (2017). Unlimited Books Library Service and
publishing.Inc https://www.fns.aegean.gr/images/files/syllabus/FOOD
 McGuire Michelle Beerman Kathy A.Nutritional Science:From Fundamentals to food. Cengage
learning US 2017 ebook https://www.aedelaide.edu.ay/course-outlines/105350/1/sem-2/
 Parker, Rick Intruductional to food science and food system 2nd ed Cengage Learning Asia Pte, https://www.slideshare.net/sunilkumallikarjun/sunil-33973620\
ltd 2017
 Pascua,Rosalinda s.. Food processing 11:K to 12 curiculum conplaint phoenix publishing house, https://www.slideshare.net/search/slideshow?ft+all&lang=%2A
Inc 2016 %2A&page=3&q+food+packaging+and+labelling&qid=aa127425-3de1-4343-9005-
6ab11f475639&searchfrom=header&sort=&ud+any
 Gatchalian Mifora M. intruduction to food technology:focus on carbohydrates rich foods
2nd ed phoenix publishing house ,inc C2016
 Pascua , Rosalinda S.Food processing 11:K to 12 curiculum Phoenix conplaint Publishing
House, Inc 2015
 E. Dizon & C. Capareda laboratory Manual for food processing ll (2022) University of the
Philippines Los Banos 4031 College, Laguna UPLB-CA Publication office
 P.Ibarra Meat Processing for small anf medium scale operation (1983). Institute of Animal
Science of UP Los Banos,College of Agriculture, College of Laguna.

B. Journals/Magazines

COURSE REQUIREMENTS

1. Practical Tests
2. Midterm and Final Examination
3. Research on Selected Topic
4. Culminating Activity/Video on Laboratory

ASSESSMENT AND GRADING

Final Grade = ½ Midterm Grade + ½ Final Grade

Midterm Grade= 40% lecture + 60% laboratory

Lecture Grade (40%) Laboratory (60%)

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Midterm exam= 40% Laboratory Output: 80%

Attendance/ Recitation/ Quizzes- 30% Participation: 20%
Home Based Requirements- 30%

Final Term Grade= 40% lecture + 60% laboratory

Lecture Grade (40%) Laboratory (60%)
Final exam= 40% Laboratory reports: 80%
Attendance/ Recitation/ Quizzes- 30% Participation: 20%
Home Based Requirements- 30%

COURSE POLICIES AND EXPECTATIONS

Lecture Class Policies (Residential Class)

1. Wear your face masks at all times. Bring your own alcohol, soap, ball pen, paper and other materials. Strictly no borrowing of things.
2. Stay home if you are unwell.
3. Attendance in the class signifies readiness to participate in class discussions and activities.
4. A student is responsible for his/her absence
5. A student will be automatically marked DRP (Dropped) after eight (8) consecutive absences.
6. Requirements must be submitted within the designated date of submission.
7. NO CELL PHONES OR ELECTRONIC DEVICES AT ANY TIME. All school rules will be followed as stated in the student handbook
8. Late work: Deductions will be given however, leniency will be observed.
9. Others (agreed upon by the class)

Lecture Class Policies (Online Class)

1. Wear a decent casual dress during web conference.
2. Conduct oneself as if on a regular class.
3. Observe punctuality and courtesy
4. Private conversations during web conferencing are not allowed.
5. Respect shall be observed for the teacher and students
6. Cheating and plagiarism is not tolerated
7. On-time submission of requirements as agreed during class orientation

Laboratory Class Policies

1. No PPE; no attendance; no performance of activity

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2. No playing of music
3. No food or drinks allowed in the lab
4. Late work: Deductions will be given however, leniency will be observed.
5. Attendance in the laboratory implies prior reading of procedures indicated in the manual
6. Cheating on a test or assignment will result in a grade of zero for all involved.
7. Data for lab reports must be taken during lab. Copying of lab data after lab is not allowed. Each student is responsible for individual lab reports unless specifically stated by the instructor.

Additional Information:
1. A Microsoft teams will be created for the subject specifically which will be used for immediately answering queries.
2. Announcements, syllabus, assignments, rubrics, directions, laboratory manuals, videos or links of instructional materials will also be sent Microsoft Teams.
3. All assignments shall be submitted inside the MS team. Private messages will not be entertained.
4. All documents and/or photos shall be renamed bearing your name and the activity for purposes of monitoring of submission and on-time passing.

FACULTY CONTACT INFORMATION

NAME Marisol G. Cano, LPT

DESIGNATION N/A
MOBILE PHONE NUMBER 09053514834
E-MAIL ADDRESS [email protected]
CONSULTATION SCHEDULE Monday,Tuesday, Thursday
OFFICE LOCATION BTLED DEPARTMENT

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