CBC Fop NC Ii

TESDA-OP CO-01-F11
(Rev. No. 00-03/08/17)
COMPETENCY- BASED CURRICULUM
A. Course Design
COURSETITLE : FOOD PROCESSING
NOMINAL DURATION : 552 Hours
Qualification Level : NC II
COURSE DESCRIPTION : This course is designed to provide the students/learner with

knowledge, desirable attitudes and skills required to perform the following
competencies in accordance with industry standards: Process Food by
Salting, Curing and Smoking, Process Food by Fermentation and Pickling,
Process Food by Sugar Concentration, Process Food by Drying and
Dehydration and; Process Food by Thermal Application.
To obtain this, all units prescribed for this qualification must be

achieved.
TRAINEE ENTRY REQUIREMENTS:

Trainees or students should possess the following requirements:
The trainees who wish to enter the course should possess the following requirements:
• Able to communicate, both orally and in writing

• Able to perform simple computations
COURSE STRUCTURE:
BASIC COMPETENCIES
(18 Hours)
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Lead 1.1 Leading 1.1 .1 Communicate information 2 hours
workplace workplace about workplace processes
communication communication 1.1. 2 Lead workplace
discussions
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TESDA-OP CO-01-F11
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Units of Nominal
Competency Duration
1.1.3 Identify and communicate
issues arising in the
workplace
2. Lead small 2.1 Leading small 2.1.1 Provide team leadership 2 hours
teams teams 2.1.2 Assign responsibilities
2.1.3 Set performance for team
members
2.1.4 Supervise team members
3. Apply critical 3.1 Applying critical 3.1.1 Examine specific workplace 2 hours
thinking and thinking and strategies
problem- problem-solving 3.1.2 Analyze the causes of
solving techniques in specific workplace
techniques in the workplace challenges
the workplace 3.1.3 Formulate resolutions to
specific workplace
challenge
3.1.4 Implement action plans and
communicate results
4. Work in a 4.1 Working in a 4.1.1 Develop an individual’s 2 hours

diverse diverse cultural awareness and
environment environment sensitivity
4.1.2 Work effectively in an
environment that
acknowledges and values
cultural diversity
4.1.3 Identify common issues in a
multicultural and diverse
environment
5. Propose 5.1 Proposing 5.1.1 Assess work procedures, 2 hours

methods of methods of processes and systems in
applying applying learning terms of innovative
learning and and innovation in practices
innovation in the organization 5.1.2 Generate practical action
the plans for improving work
organization procedures, processes
5.1.3 Evaluate the effectiveness
of the proposed action
plans
6. Use 6.1 Using 6.1.1 Use technical information 2 hours
information information 6.1.2 Apply information
systematically systematically technology (IT)
6.1.3 Edit, format and check
information
7. Evaluate 7.1 Practicing 7.1.1 Interpret occupational 2 hours
occupational occupational safety and health practice
safety and health and safety 7.1.2 Set OHS work targets
and health work 7.1.3 Evaluate effectiveness of
practices occupational safety and
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TESDA-OP CO-01-F11
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Units of Nominal
Competency Duration
health work health work instructions
practices
8. Evaluate 8.1 Evaluating 8.1.1 Interpret environmental 2 hours
environmental environmental practices, policies and
work practice work practice procedure
8.1.2 Establish targets to
evaluate environmental
practices
8.1.3 Evaluate effectiveness of
environmental practices
9. Facilitate 9.1 Facilitating 9.1.1 Develop and maintain 2 hours
entrepreneurial entrepreneurial micro-small medium
skills for micro skills for micro enterprise (MSMEs) skills
small medium small medium in the organization
enterprises enterprises 9.1.2 Establish and maintain
(MSMEs) (MSMEs) client-base/market
9.1.3 Apply budgeting and
financial management skills
COMMON COMPETENCIES
(14 Hours)
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TESDA-OP CO-01-F11
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Units of Nominal
Competency Duration
1. Apply food 1.1 Applying food 1.1.1 Wear Personal Protective 2 hours
safety and safety and Equipment
sanitation sanitation 1.1.2 Observe Personal Hygiene
and Good Grooming
1.1.3 Implement Food Sanitation
Practices
1.1.4 Render Safety Measures
and First Aid Procedures
1.1.5 Implement housekeeping
activities
2. Use standard 2.1 Using standard 2.1.1 Identify Standard 3 hours
measuring measuring Measuring Devices and
devices and Instruments
devices and
instruments 2.1.2 Review the Procedures in
instruments Using Standard Measuring
Devices and Instruments
2.1.3 Follow Procedures of Using
Measuring Devices and
Instruments
3. Use food 3.1 Using food 3.1.1. Perform pre-operation 3 hours
processing processing activities
tools, tools, 3.1.2 Operate food processing
equipment and equipment and equipment
utensils utensils 3.1.3 Perform post-operation
activities
4. Perform 4.1 Performing 4.1.1 Gather and tabulate the 2 hours
mathematic mathematical recorded data
al computations 4.1.2 Review the various
computation formulations
s 4.1.3 Calculate production
input and output
4.1.4 Compute production
cost
5. Implement 5.1 Implementing 5.1.1 Identify requirements of 2 hours
good good GMP related to own
manufacturi manufacturing work
ng practice practice and 5.1.2 Observe personal
and procedures hygiene and conduct to
procedures meet GMP requirements
5.1.3 Implement GMP
requirements when
carrying out work
activities
5.1.4 Participate in improving
GMP
5.1.5 Participate in validation
processes
5.1.6 Complete workplace
documentation to
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TESDA-OP CO-01-F11
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Units of Nominal
Competency Duration
support GMP
6. Implement 6.1 Implementing 6.1.1 Conduct work in 2 hours
environment environmental accordance with
al policies policies and environmental policies
and procedures and procedures
procedures 6.1.2 Participate in improving
environmental practices
at work
6.1.3 Respond to an
environmental
emergency
CORE COMPETENCIES
(520 Hours)
Units of Nominal
Competency Duration
1. Process foods 1.1 Processing 1.1.1 Prepare equipment tools, 100 hours
by salting, foods by salting, materials and utensils
curing and curing and 1.1.2 Prepare the raw materials
smoking smoking 1.1.3 Cure raw materials
1.1.4 Process cured materials
1.1.5 Pack processed cured
materials
1.1.6 Perform post-production
activities
2. Process foods 2.1 Processing 2.1.1 Prepare equipment, tools, 120 hours
by fermentation foods by materials and utensils
and pickling fermentation 2.1.2 Prepare raw materials
and pickling 2.1.3 Perform pickling activities
2.1.4 Conduct post- production
activities
3. Process food by 3.1 Processing food 3.1.1 Prepare equipment, tools, 120 hours
sugar by sugar materials and utensils
concentration concentration 3.1.2 Prepare the raw materials
3.1.3 Cook sugar concentrates
3.1.4 Pack sugar concentrated
products
activities
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TESDA-OP CO-01-F11
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Units of Nominal
Competency Duration
4. Process food by 4.1 Processing food 4.1.1 Prepare equipment, 80 hours
drying and by drying and tools, materials and
dehydration dehydration utensils
4.1.2 Prepare the raw materials
4.1.3 Dry pre-treated raw
materials
4.1.4 Cool and sweat dried
products
4.1.5 Pack dried products
activities
5. Process 5.1 Processing 5.1.1 Prepare equipment, 100 hours
foods by foods by tools, materials and
thermal thermal utensils
application application 5.1.2 Prepare the raw
materials
5.1.3 Pasteurize the product
5.1.4 Pack food products
5.1.5 Exhaust and seal food
products
5.1.6 Apply thermal
processing
5.1.7 Cool and wash packed
products
5.1.8 Conduct post-production
activities
RESOURCES:
List of tools, equipment and materials for the training of a maximum of 25 trainees for
Food Processing NC II are as follows:
A. School equipment, tools and materials
1 unit Digital light projection

1 unit System unit (computer)
1 White board
1 set White board marker and eraser
1 unit Audio system
1 lot Internet connection
References
o Books
o Charts
o Slides
o Manuals
o Codes and regulations
B. Farm tools, equipment and materials

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TESDA-OP CO-01-F11
(Rev. No. 00-03/08/17)
FULL QUALIFICATION
TOOLS EQUIPMENT MATERIALS

QTY Description QTY Description QTY Description
15 pcs. Paring knives 1 Smoke house Food supplies
unit
10 pcs. Peelers 1 Refractometer 5 doz Fresh eggs
unit
25 pcs. Knife (stainless 1 Refractometer (0- 40 kg Fresh meat
steel) unit 70°brix)
10 pcs. Chef’s knives 1 Brix refractometer (0- 10 Dressed poultry
unit 20°brix) pcs.
5 pcs. Whetstone 1 Hydrometer 20 Fresh fish
unit kgs. (medium size)
5 pcs. Sharpener 1 Salinometer 20 Fresh fish (small)
unit kgs.
5 pcs. Sets of measuring 5 pH meter 45 Fish
spoon units kgs
5 sets Measuring cups 1 Probe thermometer 1 set Curing ingredients
(solid) unit for ham (good for
10 kgs.)
5 sets Measuring cups 1 Salinometer with 1 set Curing ingredients
(liquid) unit cylinder for tocino/
longanisa (good
for 10 kgs.)
10 pcs. Heavy duty plastic 5 Vernier caliper 2 Refined sugar
chopping board units sacks
(HDPE) chopping
boards
10 pcs. Hard plastic 1 Freezer upright 3 gals Vinegar
chopping boards unit
15 pcs. Mixing bowls, 1 Refrigerator 2 gals All spice pickling
stainless steel unit solution
10 pcs. Mixing 1 Freezer 1 kg Citric acid
containers/Vats unit
5 pcs. Soaking container 1 Chiller 1 kg Sodium benzoate
unit
50 pcs. Containers for salt, 5 Stoves 2 gals Pineapple juice
condiments, spices units (unsweetened)
15 pcs. Colanders (stainless 1 Oven 30 Fruit
steel) unit kgs
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5 pcs. Washing vat 1 Pressure cooker 30 Fresh Vegetables

unit kgs
2 pcs. Big frying vat (kawa) 1 Trolley 10 Dried carrot
unit kgs
15 pcs. Casseroles stainless 1 Impulse sealer Non-Food Supplies
steel unit
10 pcs. Saucepan, stainless 1 Cap sealer 2 gals Disinfectant/
steel unit sanitizers
5 pcs. Heavy duty buttom 1 Vacuum pack 5 pcs. Bar soap/
pan (SS) unit machine detergent
2 pcs. Steamer 1 Vacuum gauge 2 PE plastic
unit packs packaging
materials
1 pc. Stainless pitcher 1 Vacuum sealer 3 8 oz., 12 oz.,
unit boxes round bottles w/
PVC caps
25 pcs. Utility trays 5 Polysealer 1 btl. Glue
units
5 sets Food trays 1 Headspace gauge 100 Glass bottles
unit
10 pcs. Plastic rectangular 1 Smoking trays 1 Tags/labels
perforated trays unit pack
5 pcs. Jar liter 5 Meat grinder 10 Corrugated
units cartons
5 pcs. Dial thermometer 1 Blender/Homogenizer 15 Smoking materials
unit kgs (wood chips, etc)
10 pcs. Long handled ladles 5 Food processor 100 NYPE pouch
(SS) units pcs
15 pcs. Spoons (wooden) 1 Vegetable cutter 100 Sticker labels
unit (food processor) pcs
4 pcs. Paddles (wooden) 2 Titration set-up 50 Aprons
units pcs.
5 sets Spatula (SS) 2 Electronic scales (0.1 50 Hair Nets
units gm sensitivity and pcs.
1kg capacity)
10 pcs. Food tongs 5 Weighing scales (10 50 Mouth Masks
units kgs. capacity) pcs.
5 pcs. Funnel (stainless 1 Weighing scale (10- 100 Polyethylene bottle
steel) unit 50 kgs. capacity) pcs (PEB)/
Polypropylene
(PP)
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TESDA-OP CO-01-F11
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5 pcs. Clocks/timer 5 Weighing scales (1 100 Laminated Foil

units kg. capacity) pcs
5 pcs. Calculator 5 Weighing scale (1-6
units kgs)
25 pcs. Face mask 5 Digital weighing
units scales 1 – 2 kg cap
with 2 decimal
graduation
25 Gloves 1 Cabinet dryer with
pairs unit trays
25 pcs. Lab gowns 1 Solar Dryer
unit
25 pcs. Hair net 1 Dehydrator
unit
25 Safety shoes 1 LPG/Gas tanks
pairs unit
1 Jacketed kettle
unit
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TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
COC 1: PROCESS FOOD BY SALTING, CURING AND SMOKING

15 Paring knives 1 unit Smoke house A. Food supplies
pcs.
10 Peelers 1 unit Chiller 5 doz Fresh eggs
pcs.
5 Sets of measuring 1 unit Refrigerator 10 Fresh meat
sets spoons kgs
5 Measuring cups 1 unit Freezer 10 Dressed poultry
sets (solid) pcs.
5 Measuring cups 5 Stoves 20 Fresh fish
sets (liquid) units kgs. (medium size)
2 Clocks/timer 1 unit Trolley 20 Fresh fish (small)
pcs. kgs.
15 Mixing bowls, 1 unit Impulse sealer 1 set Curing
pcs. stainless steel ingredients for
ham (good for 10
kgs.)
10 Hard plastic chopping 1 unit Pressure cooker 1 set Curing
pcs. boards ingredients for
tocino/longanisa
(good for 10
kgs.)
5 Dial thermometers 1 unit Oven 2 Refined sugar
pcs. sacks
5 Jar liter 5 Smoking trays 3 gals Vinegar
pcs. units
5 Wire baskets 1 unit Meat grinder 2 gals All spice pickling
pcs. solution
2 Whetstone 1 unit Stuffer/linker 1 kg Citric acid
pcs.
15 Casseroles stainless 2 Brix refractometer (0- 1 kg Sodium
pcs. steel units 20°brix) benzoate
10 Saucepan, stainless 1 unit Salinometer 2 gals Pineapple juice
pcs. steel (unsweetened)
15 Spoons, wooden 5 Blender/Homogenizer B. Non Food
pcs. units
10 Spoon, basting 1 unit Food processor 2 gals Disinfectant/
pcs. sanitizers
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4 Paddles, wooden 2 Electronic scales (0.1 5 pcs. Bar soap/

pcs. units gm sensitivity and detergent
1kg capacity)
10 Food tongs 5 Weighing scales (10 2 PE plastic
pcs. units kg. capacity) packs packaging
materials
2 Steamer 5 Weighing scales (1 3 8 oz., 12 oz.,
pcs. units kg. capacity) boxes round bottles w/
PVC caps
5 Soaking container 1 unit Vacuum pack 1 btl. Glue
pcs. machine
25 Safety shoes 1 unit Laboratory scale 1 Tags/labels
pairs cabinet drier or pack
forced draft oven
25 Lab gowns 2 Gas stoves with LPG 10 Corrugated
pcs. units tanks cartons
25 Hair net TRAINING MATERIALS 15 Smoking
pcs. kgs materials (wood
chips, etc)
25 Face mask 5 books/ reference
pcs. copies
25 Gloves 5 manual
pairs copies
20 Utility trays 5 videos
pcs. copies
15 Colanders, stainless
pcs. steel
10 Chef’s knives
pcs.
2 Big frying vat (kawa)
pcs.
5 Calculator
pcs.
COC 2: PROCESS FOOD BY FERMENTATION AND PICKLING

5 Measuring spoons 1 unit Weighing scale (10- 50 Aprons
sets 50 kgs) pcs.
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5 Spatula 5 Weighing scale (1- 6 50 Hair Nets

sets units kgs) pcs.
5 Food trays 1 unit Refractometer 50 Mouth Masks
sets pcs.
5 Colanders 5 Polysealer 25 Rubber Boots
pcs. units pairs
25 Trays 1 unit pH meter 100 Gloves
pcs. pairs
50 Containers for salt, 1 unit Vegetable Cutter 100 Polyethylene
pcs. condiments, spices (Food Processor) pcs. bottle (PEB)/
Polypropylene
(PP)
10 Mixing 1 unit Probe thermometer 100 NYPE pouch
pcs. Containers/Vats pcs.
25 Knife 1 set Salinometer with 100 Sticker labels
pcs. cylinder pcs.
5 Whetstone 1 unit Freezer Upright 15 Fish
pcs. kgs
10 Chopping boards 1 unit Refrigerator 10 Fruit
pcs. kgs
5 Calculator 1 unit Cooler box 10 Fresh
units kgs Vegetables
5 Stove 100 Glass bottles
units
1 set Titration set-up 1 pc. White board,
1 unit Whiteboard eraser 1 pc. White board
pens
TRAINING MATERIALS
5 books/ reference
copies
5 manual
copies
5 videos
copies
COC 3: PROCESS FOOD BY SUGAR CONCENTRATION

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10 Plastic rectangular 1 unit Smoke house A. Food supplies

pcs. perforated trays
10 Long handled ladles 1 unit Refrigerator 1 Refined sugar
pcs. (SS) sack
5 Heavy duty buttom 1 unit Freezer
pcs. pan (SS)
15 Pairing knives 5 Stoves
pcs. units
10 Knives SS 1 unit Trolley
pcs.
10 Peelers 1 unit Cap sealer
pcs.
5 Measuring spoons, 1 unit Pressure cooker
sets sets SS
5 Measuring cups (solid) 2 Jacketed kettle
sets SS units
5 Measuring cups for 2 Refractometer (0-
sets liquid (plastic) units 70o brix)
5 Clocks/timer 1 unit Headspace gauge
pcs.
15 Mixing bowls, stainless 5 Vernier caliper
pcs. steel units
10 Heavy duty plastic 5 Gas tank
pcs. chopping board( units
HDPE) chopping
boards
5 Dial thermometers 1 unit Vacuum gauge
pcs.
5 Jar lifter 5 Weighing scales (10
pcs. units kg. capacity)
5 Wire baskets 1 set Food processor, set
pcs.
15 Casseroles stainless 5 Stainless steel
pcs. steel units blender
10 Spoon, basting 5 Digital weighing
pcs. units scales 1 – 2 kg cap
with 2 decimal
graduation
4 Food tongs
pcs.
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2 Steamer 5
pcs. units
5 SS spatula TRAINING MATERIALS
pcs.
20 Utility trays 5 books/reference
pcs. copies
15 Colanders, stainless 5 manual
pcs. steel copies
5 Washing vat 5 videos
pcs. copies
5 Funnel SS
pcs.
COC 4: PROCESS FOOD BY THERMAL APPLICATION

1 Stainless pitcher 1 unit Chiller 50 Aprons
pc. pcs.
1 unit Pressure cooker 50 Hair nets
pcs.
1 unit Stove 50 Mouth masks
pcs.
TRAINING MATERIALS 25 Rubber boots
pairs
5 books/reference 100 Gloves
copies pcs.
5 manual 15 Meat
copies kgs
5 videos 15 Fish
copies kgs
10 Fruit
kgs
10 Fresh
kgs vegetables
COC 5: PROCESS FOOD BY DRYING AND DEHYDRATION

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TESDA-OP CO-OI-FII
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5 pcs. Timer 1 unit Freezer Upright 50 Aprons

pcs.
5 sets Knife sets 1 unit Refrigerator 50 Hair nets
pcs.
5 pcs. Sharpener 1 unit Cabinet dryer with 50 Mouth masks
trays pcs.
5 sets Measuring spoons 1 unit Solar Dryer 25 Rubber boots
pairs
5 sets Spatula 1 unit Dehydrator 100 Gloves
pcs.
5 sets Food trays 1 unit Vacuum sealer 100 Polyethylene bottle
pcs. (PEB)/
Polypropylene (PP)
25 Utility Trays 5 units Polysealer 100 Laminated Foil
pcs. pcs.
5 pcs. Colanders 1 unit Meat Slicer 100 Sticker labels
pcs.
50 Containers for salt, 1 unit Vegetable Cutter 15 Meat
pcs. condiments, spices (Food Processor) kgs
1 pc. Cooler box 1 unit Weighing scale (10-50 15 Fish
kgs kgs
Instru 5 units Weighi 10 kgs Fruit
ment ng
scale
(1-6
kgs)
1 unit Refractometer 1 unit White board eraser 10 Fresh vegetables
kgs
1 unit Salinometer/ 1 unit White board pens 10 Dried carrot
Hydrometer kgs
1 unit Probe thermometer
1 unit Hydrometer
TRAINING FACILITIES:
FOOD PROCESSING NC II
The Food Processing NC II workshop must be of concrete structure. Based on the

class size of 25 students/trainees, the space requirements for the teaching/learning and
circulation areas are as follows:
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TESDA-OP CO-OI-FII
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Space Requirement Size in Area in Sq. Total Area in Sq.

Meters Meters Meters
A. Building (permanent)
Laboratory area 6 x10 60 60
Tool room & S/M storage area 4x5 20 20
Learning resource area 5x6 30 30
Wash area/comfort room 2.5 x 4 10 10
(male & female)
Changing area 15
Lecture area/room 60
Sub total 195
Facilities/Equipment/Circulatio
n (30% of teaching 58.5
accommodation)
Total workshop area 263.5
ASSESSMENT METHOD
• Written examination
• Online exam
• Demosntration of practical skills
• Direct Observation
• Interview
COURSE DELIVERY:
• Modular
• Demonstration
• Lecture/Incomplete worksheet
• Discussion
• Dual Training, Distance Learning
• Flexible Learning Delivery
- Blended Learning
TRAINERS QUALIFICATIONS:
Trainers who will deliver the training on Food and Beverage Services NC II should
possess the following Qualifications:
• Must be a holder of National TVET Trainers Certificate I(TM I and Food

Processing NC II)
• College level of relevant course or 1-year job/industry experience
• Good communication skills
• Good moral character
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B. Modules of Instruction
BASIC COMPETENCIES
Unit of Competency: LEAD WORKPLACE COMMUNICATION
Module Title: LEADING WORKPLACE COMMUNICATION
Module Descriptor: This module covers the knowledge, skills and attitudes
required to lead in the effective dissemination and discussion of
ideas, information, and issues in the workplace. This includes
preparation of written communication materials.
Nominal Duration: 2 Hours
Summary of Learning Outcomes:
Upon completion of this module, the trainees must be able to:
LO1 Communicate information about workplace processes
LO2 Lead workplace discussion
LO3 Identify and communicate issues arising in the workplace
Details of Learning Outcomes:
LO1 COMMUNICATE INFORMATION ABOUT WORKPLACE PROCESSES
Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1.1 Relevant • Methods of The • Lecture • Written test
communic communicat students/trainee • Demonstration • Observation
ation ion s must be • Practical
method is • Information provided with: exercises
selected gathering • Variety of • Role play
based on and information • Video
workplace presentatio • Communicat presentation
procedure n ion tools
s
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1.2 Multiple • Organizatio • Simulated

operations n workplace
involving requirement • CBLM
several s for written
topics/are and
as are electronic
communic communicat
ated ion methods
following • Effective
enterprise verbal
requireme communicat
nt ion n
1.3 Questioni methods
ng is • Comply with
applied to organization
gain extra requirement
informatio s for the
n use of
1.4 Relevant written and
sources of electronic
informatio communicat
n are ion methods
identified • Organize
in information
accordanc • Workplace
e with discussion
workplace
/client
requireme
nts
1.5 Informatio
n is
selected
and
organized
following
enterprise
procedure
1.6 Verbal
and
written
reporting
is
undertake
n when
required
1.7 Communi
cation and
negotiatio
n skills
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are
applied
and
maintaine
d in all
relevant
situations
LO2 LEAD WORKPLACE DISCUSSIONS

Criteria Methods
2.1 Response • Methods of The • Group • Oral
to communicat students/trainee discussion evaluation
workplace ion s must be • Lecture • Written test
issues are • Information provided with: • Demonstration • Observation
sought gathering • Variety of • Video
following and information presentation
enterprise presentatio • Communicat
procedure n ion tools
s • Respond to • Simulated
2.2 Response workplace workplace
to issues • CBLM
workplace • Participate
issues are in variety of
provided workplace
immediate discussions
ly
2.3 Constructi
ve
contributio
ns are
made to
workplace
discussion
s on such
issues as
production
, quality
and safety
2.4 Goals/
objectives
and action
plans
undertake
n in the
workplace
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are
communic
ated
promptly
LO3 IDENTIFY AND COMMUNICATE ISSUES ARISING IN THE WORKPLACE

Criteria Methods
3.1 Issues • Methods of The • Group • Oral
and communica students/trainee discussion evaluation
problems tion s must be • Lecture • Written test
are • Workplace provided with: • Video
identified discussions • Variety of presentation
as they • Information information
arise gathering • Communicat
3.2 Informatio on issues ion tools
n • Organizatio • Simulated
regarding n workplace
problems requiremen
and ts for
issues are written and
organized electronic
coherently communica
to ensure tion
clear and methods
effective • Effective
communic verbal
ation communica
3.3 Dialogue tion
is initiated methods
with
appropriat
e
personnel
3.4 Communi
cation
problems
and
issues are
raised as
they arise
3.5 Identify
barriers in
communic
ation to be
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addressed
appropriat
ely
Unit of Competency: LEAD SMALL TEAMS
Module Title: LEADING SMALL TEAMS
to lead small teams including setting, maintaining and monitoring
team and individual performance standards.
LO1 Provide team leadership
LO2 Assign responsibilities
LO3 Set performance expectations for team members
LO4 Supervise team performance
LO1 PROVIDE TEAM LEADERSHIP

Criteria Methods
1.1 Work • Company The • Group work • Written test
requireme policies and students/trainee • Role play • Oral interview
nts are procedures s must be • Lecture/discus
identified • Performanc provided with: sion
and e standards • Multimedia • Individual work
presented and presentation • Power point
to team expectation • Laptop presentation
members s • Projector
1.2 Reasons • Communic • Sound
for ation skills system
instruction • Group • CBLM
s and facilitation • Manuals
requireme skills
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nts are • Negotiating

communic skills
ate d to
team
members
1.3 Team
members’
queries
and
concerns
are
recognize
d,
discussed
and dealt
with
LO2 ASSIGN RESPONSIBILITIES

Criteria Methods
2.1 Duties • Work plan The • Group • Oral
and and students/trainee discussion questioning
responsibi procedures s must be • Case study • Written test
lities are • Work provided with: • Power point
allocated requiremen • Multimedia presentation
having ts and presentation
regard to targets • Laptop
the skills, Manageme • Projector
knowledg nt skills • Sound
e and • Individual system
aptitude and group • CBLM
required expectation
to s and
properly assignment
undertake s
the • Evaluation
assigned skills
task and
according
to
company
policy
2.2 Duties are
allocated
having
regard to
22
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
individual
preferenc
e,
domestic
and
personal
considerat
ion s,
whenever
possible
LO3 SET PERFORMANCE EXPECTATIONS FOR TEAM MEMBERS

Criteria Methods
3.1 Performan • Performanc The • Lecture/discus • Oral
ce e students/trainee sion questioning
expectatio expectation s must be • Role play • Written test
ns are • Feedback provided with: • Power point
establishe giving and • Multimedia presentation
d based receiving presentation
on client • Laptop
needs and • Projector
according • Sound
to system
assignme • CBLM
nt
requireme
nts
3.2 Performan
ce
expectatio
ns are
based on
individual
team
members
duties and
area of
responsibi
lity
3.3 Performan
ce
expectatio
ns are
discussed
and
dissemina
23
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ted to
individual
team
members
LO4 SUPERVISE TEAM PERFORMANCE

Criteria Methods
4.1 Monitoring • Performanc The • Lecture • Oral
of e coaching students/trainee • Group questioning
performan • Performanc s must be discussion • Written test
ce takes e issues provided with: • Role play
place • Performanc • CBLM
against e • Reference
defined manageme materials
performan nt • Environment
ce criteria al
and/or requirement
assignme • Risk
nt managemen
instruction t
s and
corrective
action
taken if
required
4.2 Team
members
are
provided
with
feedback,
positive
support
and
advice on
strategies
to
overcome
any
deficienci
es
4.3 Performan
ce issues
which
cannot be
rectified or
24
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
addressed
within the
team are
reference
d to
appropriat
e
personnel
according
to
employer
policy
4.4 Team
members
are kept
informed
of any
changes
in the
priority
allocated
to
assignme
nts or
tasks
which
might
impact on
client/cust
omer
needs and
satisfactio
n
4.5 Team
operations
are
monitored
to ensure
that
employer/
client
needs and
requireme
nts are
met
4.6 Follow-up
communic
ation is
provided
on all
25
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
issues
affecting
the team
4.7 All
relevant
document
ation is
completed
in
accordanc
e with
company
procedure
s
Unit of Competency: APPLY CRITICAL THINKING AND PROBLEM- SOLVING

TECHNIQUES IN THE WORKPLACE
Module Title: APPLYING CRITICAL THINKING AND PROBLEM- SOLVING

TECHNIQUES IN THE WORKPLACE
required to solve problems in the workplace including the
application of problem-solving techniques and to determine and
resolve the root cause/s of specific problems in the workplace.
LO1 Examine specific workplace challenges
LO2 Analyze the cause of specific workplace challenges
LO3 Formulate resolutions to specific workplace challenges
LO4 Implement action plans and communicate results
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TESDA-OP CO-OI-FII
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LO1 EXAMINE SPECIFIC WORKPLACE CHALLENGES

Criteria Methods
1.1 Variances • Specific The • Group • Observation
are workplace students/trainee discussion • Case
examined challenges s must be • Role play formulation
from (causes, provided with: • Lecture • Life narrative
normal resolutions • CBLM • Power point inquiry
operating , action • Manuals presentation • Standardized
parameter plans and • Laptop
test
s; and results) • Paper
product • Analytical • Pen
quality. techniques
1.2 Extent, (brainstormi
cause and ng,
nature of intuitions/lo
the gic, SWOT
specific analysis,
problem etc.)
are • Proper
defined writing and
through communica
observatio tion skills
n,
investigati
on and
analytical
technique
s.
1.3 Problems
are clearly
stated and
specified
LO2 ANALYZE THE CAUSES OF SPECIFIC WORKPLACE CHALLENGES

Criteria Methods
2.1 Possible • Enterprise The • Group • Observation
causes of goals, students/trainee discussion • Case
specific targets and s must be • Role play formulation
problems measures provided with: • Lecture • Life narrative
are • Enterprise • CBLM
inquiry
identified quality • Manuals
based on • Standardized
OHS and
experienc environmen test
e and the t al
27
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
use of requiremen
problem t
solving • Enterprise
tools / information
analytical systems
technique and data
s. collection
2.2 Possible • Identify
cause extent and
statement causes of
s are • specific
developed challenges
based on in the
findings. workplace
2.3 Fundame • Use of
ntal range of
causes analytical
are problem
identified solving
per results techniques
of • Process of
investigati identificatio
on n of
conducted fundamenta
l causes of
specific
workplace
challenges
LO3 FORMULATE RESOLUTIONS TO SPECIFIC WORKPLACE CHALLENGES

Criteria Methods
3.1 All • Relevant The • Group • Observation
possible equipment students/trainee discussion • Case
options and s must be • Role play formulation
are operational provided with: • Lecture • Life narrative
considere processes • CBLM
inquiry
d for • Industry • Manuals
resolution • Standardized
codes and
of the standards test
problem. • Use of
3.2 Strengths range of
and analytical
weakness problem
es of solving
possible techniques
options
28
TESDA-OP CO-OI-FII
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are • strategies
considere on
d. devising,
3.3 Corrective communica
actions ting,
are implementi
determine ng and
d to evaluating
resolve strategies
the and
problem techniques
and in
possible addressing
future specific
causes. workplace
3.4 Action challenges
plans are • Steps in
developed developing
identifying action
measurabl plans
e
objectives
, resource
needs and
timelines
in
accordanc
e with
safety and
operating
procedure
s
LO4 IMPLEMENT ACTION PLANS AND COMMUNICATE RESULTS

Criteria Methods
4.1 Action • Relevant The • Group • Observation
plans are equipment students/trainee discussion • Case
implement and s must be • Role play formulation
ed and operational provided with: • Lecture • Life narrative
evaluated. processes • CBLM
inquiry
4.2 Results of • Industry • Manuals
plan • Standardized
codes and
implement standards test
ation and • Steps in
recomme preparing
ndation s results of
29
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
are plan
prepared. implementa
4.3 Recomme tion and
ndations recommend
are ation
presented • Strategies
to on
appropriat devising,
e communica
personnel. ting,
4.4 Recomme implementi
ndations ng and
are evaluating
followed- strategies
up, if and
required techniques
in
addressing
specific
workplace
challenges
• Appropriate
communica
tion skills
Unit of Competency: WORK IN DIVERSE ENVIRONMENT
Module Title: WORKING IN DIVERSE ENVIRONMENT
Module Descriptor: This module covers the outcomes required to work

effectively in a workplace characterized by diversity in terms of
regions, beliefs, races, ethnicities and other difference..
LO1 Develop an individual’s cultural awareness and sensitivity
LO2 Work effectively in an environment that acknowledges and values cultural

diversity
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TESDA-OP CO-OI-FII
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LO3 Identify common issues in a multicultural and diverse environment
LO1 DEVELOP AN INDIVIDUAL’S CULTURAL AWARENESS AND SENSITIVITY

Criteria Methods
1.1 Individual • Cultural The • Group • Observation
difference diversity in students/trainee discussion • Demonstratio
s with the s must be • Role play n
clients, workplace provided with: • Lecture • Oral
customers • Norms of • Access to
questioning
and fellow behavior in workplace
workers and • Written exam
communica
are ting with resources
recognize specific • Manuals and
d and group e. g., policies on
respected Muslims Workplace
in and other Diversity
accordanc non-
e with Christians,
enterprise non-
policies Catholics,
and core tribes/ethni
values. c groups,
1.2 Difference foreigners)
s are • Methods of
responde verbal and
d to in a nonverbal
sensitive communica
and tion in a
considerat multicultura
e manner l setting
1.3 Diversity
is
accommo
dated
using
appropriat
e verbal
and
nonverbal
communic
ation
LO2 WORK EFFECTIVELY IN AN ENVIRONMENT THAT ACKNOWLEDGES AND VALUES

CULTURAL DIVERSITY
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TESDA-OP CO-OI-FII
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Criteria Methods
2.1 Knowledg • Importance The • Group • Observation
e, skills of diversity students/trainee discussion • Demonstratio
and in the s must be • Role play n
experienc economy provided with: • Lecture (Power • Oral
es of and society • Access to point questioning
others are in terms of workplace presentation)
recognize Workforce and • Written exam
d and developme resources
document nt • Manuals and
ed in • Inclusivene policies on
relation to ss in the Workplace
team diverse Diversity
objectives environmen
. t
2.2 Fellow • Collaborati
workers on of
are specific
encourag skills,
ed to qualities
utilize and and
share background
their s with other
specific team
qualities, members
skills or and clients.
backgroun
ds with
other
team
members
and
clients to
enhance
work
outcomes.
2.3 Relations
with
customers
and
clients are
maintaine
d to show
that
diversity is
valued by
32
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
the
business.
LO3 IDENTIFY COMMON ISSUES IN A MULTICULTURAL AND DIVERSE ENVIRONMENT

Criteria Methods
3.1 Diversity- • Resolving The • Group • Observation
related diversity students/trainee discussion • Demonstratio
conflicts related s must be • Role play n
within the workplace provided with: • Lecture (Power • Oral
workplace • Harassmen • Access to point questioning
are t in the workplace presentation)
effectively and • Written exam
workplace
addressed -gender- resources
and based • Manuals and
resolved. violence policies on
3.2 Discrimina -workplace Workplace
tory bullying Diversity
behaviors -Individuals
towards being
customers differently
/stakehold abled
ers are persons
minimized -Ageism
and (negative
addressed attitude and
accordingl behavior
y towards old
3.3 Change people)
managem • Amendmen
ent t of
policies manageme
are in nt policies
place
within the
organizati
on.
Unit of Competency: PROPOSE METHODS OF APPLYING LEARNING AND

INNOVATION IN THE ORGANIZATION
Module Title: PROPOSING METHODS OF APPLYING LEARNING AND

INNOVATION IN THE ORGANIZATION
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TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
required to assess general obstacles in the application of learning
and innovation in the organization and to propose practical
methods of such addressing organizational challenges.
LO1 Assess work procedures, processes and systems in terms of innovation

practices
LO2 Generate practical action plans for improving work procedures, processes
LO3 Evaluate the effectiveness of the proposed action plans.
LO1 ASSESS WORK PROCEDURES, PROCESSES AND SYSTEMS IN TERMS OF

INNOVATION PRACTICES

Criteria Methods
1.1 Reasons • Generating The • Interactive • Oral
for insights on students/trainee lecture (Power questioning
innovation how to s must be pint • Written exam
are improve provided with: presentation)
incorporat organizatio • Writing • Appreciative
ed to work nal implements inquiry
procedure procedures, • Pens • Demonstration
s. processes • Papers • Group work
1.2 Models of and • Cartolina
innovation systems
are through
researche innovation.
d. • Reasons
1.3 Gaps or for
barriers to Innovation
innovation • Adaptation
in one’s concepts in
work area neuroscien
are ce
analyzed.
34
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
1.4 Staff who (Merzenich,

can 2013)
support • Demonstrat
and foster ing
innovation collaboratio
in the n and
work networking
procedure skills
are • Models of
identified Innovations
Seven
habits of
highly
effective
people
• Gaps and
barriers in
innovation
• Transtheor
etical
model of
behavior
change
(Prochaska
,
DiClemente
,&
Norcross,
1992)
• Character
strengths
that foster
innovation
and
learning
(Christophe
r Peterson
and Martin
Seligman,
2004
• Five minds
of the
future
concepts
(Gardner,
2007)
• Basic
research
and
35
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
evaluatio
n skills
LO2 GENERATE PRACTICAL ACTION PLANS FOR IMPROVING WORK PROCEDURES,

PROCESS

Criteria Methods
2.1 Ideas for • Techniques The • Interactive • Oral
innovative and students/trainee lecture (Power questioning
work Principles s must be pint • Written exam
procedure in Fostering provided with: presentation)
to foster innovation • Writing • Appreciative
innovation • Character implements inquiry
using strengths • Pens • Demonstration
individual that foster • Papers • Group work
and group innovation • Cartolina
technique and
s are learning
conceptua (Christophe
lized r Peterson
2.2 Range of and Martin
ideas with Seligman,
other 2004)
team • Seven
members habits of
and highly
colleague effective
s are people
evaluated • Guidelines
and and
discussed principles in
2.3 Work evaluating
procedure work
s and procedures
processes and
subject to processes
change • Guidelines
are and
selected principles in
based on selecting
workplace work
requireme procedures
nts and
(feasible processes
and to be
innovative subjected
). to change
2.4 Practical
action
36
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
plans are • Principles

proposed and
to guidelines
facilitate in
simple facilitating
changes changes in
in the the work
work procedures,
procedure processes
s, and
processes systems
and • Definition
systems. and
2.5 Critical • examples
inquiry is of Critical
applied Inquiry for
and used innovation
to
facilitate
discourse
on
adjustmen
ts in the
simple
work
procedure
s,
processes
and
systems.
LO3 EVALUATE THE EFFECTIVENESS OF THE PROPOSED ACTION PLANS

Criteria Methods
3.1 Work • Five minds The • Interactive • Oral
structure of the students/trainee lecture (Power questioning
is future s must be pint • Written exam
analyzed concepts provided with: presentation)
to identify (Gardner, • Writing • Appreciative
the impact 2007). implements inquiry
of the new • Guidelines • Pens • Demonstration
work in analyzing • Papers • Group work
procedure work • Cartolina
s structure
3.2 Co- and the
workers/k impact of
ey the new
personnel
37
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
is work
consulted procedures
to know • Consultatio
who will n process
be on work
involved procedures
with or • Procedures
affected and
by the guidelines
work in
procedure developing
3.3 Work and
instruction evaluating
operation new work
al plan of procedure
the new • Principles
work of
procedure feedbackin
is g and
developed giving
and suggestion
evaluated. s
3.4 Feedback • Facilitating
and action
suggestio plans on
n are how to
recorded. apply
3.5 Operation innovative
al plan is procedures
updated. in the
3.6 Results organizatio
and n
impact on • Guidelines
the in
developed integrating
work innovation
instruction in the
s are organizatio
reviewed n
3.7 Results of • Definition
the new and
work delimitation
procedure of work
are instructions
evaluated • Guidelines
3.8 Adjustme in reviewing
nts are results and
recomme determining
nded impact on
based on
38
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
results work
gathered instructions
• Communic
ating
results of
the
evaluation
of the
proposed
and
implemente
d changes
in the
workplace
procedur
es and
systems
• Guidelines
in
evaluating
work
procedure
• Ways of
Communic
ating
results of
the
evaluation
• Guidelines
in
recommend
ing
adjustment
s
Unit of Competency: USE INFORMATION SYSTEMATICALLY
Module Title: USING INFORMATION SYSTEMATICALLY
required to use technical information systems, apply information
technology (IT) systems and edit, format & check information.
39
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
LO1 Use technical information
LO2 Apply information technology (IT)
LO3 Edit, format and check information
LO1 USE TECHNICAL INFORMATION

Criteria Methods
1.1 Informatio • Application The • Lecture • Oral
n are in collating students/trainee • Group evaluation
collated information s must be discussion • Written test
and • Examples provided with: • Hands on • Observation
organized of • Computers • Demonstration • Presentation
into a Information • Multimedia
suitable (Property, equipment
form for organizatio • CBLM
reference n, • Manuals
and use technical)
1.2 Stored • Guidelines
informatio and
n are benefits of
classified an
so that it Organize
can be information
quickly • Principles
identified of Collating
and information
retrieved • Guidelines
when in
needed Organizing
1.3 Guidance Information
are • Procedures
advised for
and inputting,
offered to maintaining
people and
who need archiving
to find and information
use • Classifying
informatio stored
n information
for
40
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
identificatio
n and
retrieval
• Procedures
and
guidelines
in
Operating
technical
information
system
• Operating
appropriate
and valid
procedures
for
inputting,
maintaining
and
archiving
information
• Guidelines
in advising
and offering
guidance to
people who
need to find
and use
informati
on
LO2 APPLY INFORMATION TECHNOLOGY (IT)

Criteria Methods
2.1 Technical • Technical The • Lecture • Oral
informatio Information students/trainee • Group evaluation
n system • Procedures s must be discussion • Written test
is and work provided with: • Hands on • Observation
operated instructions • Computers • Demonstration • Presentation
using for the use • Multimedia
agreed of IT equipment
procedure • Description • CBLM
s s of • Manuals
2.2 Appropriat operational
e and requiremen
valid ts for IT
procedure system
s are
operated
41
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
for • Identifying
inputting, sources
maintainin and flow
g and paths of
archiving data
informatio • Principles
n and
2.3 Software guidelines
required in inputting
are information
utilized to • Procedures
execute and
the project principles in
activities archiving
2.4 Informatio information
n and • Identifying
data attributes
obtained and
are limitations
handled, of available
edited, software
formatted tools
and • Describing
checked methods of
from a entering
range of and
internal processing
and information
external • Internal &
sources External
2.5 Informatio Sources of
n are Information
extracted, • Procedures
entered, and
and principles
processed of handling
to editing,
produce formatting
the and
outputs checking
required information
by and data
customers obtained
2.6 Own skills
• Procedure,
and
guidelines
understan
and
ding are
principles
shared to
of
help
others
42
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
2.7 Specified extracting

security data and
measures format
are reports
implement • Methods of
ed to entering
protect and
the processing
confidenti information
ality and • Common
integrity of Customers'
project required
data held Information
in IT • Using
systems WWW
applications
in sharing
skills and
understandi
ng
• Procedures
and
techniques
in enabling
WWW
applications
• Security
systems
and
measures
used to
protect the
confidentiali
ty and
integrity of
project data
held in IT
system
LO3 EDIT, FORMAT AND CHECK INFORMATION

Criteria Methods
3.1 Basic • Basic file- The • Lecture • Oral
editing handling students/trainee • Group evaluation
technique techniques s must be discussion • Written test
s are used • Techniques provided with: • Hands on • Observation
3.2 Accuracy and • Computers • Demonstration • Presentation
of guidelines
43
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
document in checking • Multimedia

s are documents equipment
checked • Techniques • CBLM
3.3 Editing and rules in • Manuals
and editing and
formatting formatting
tools and • Proof
technique reading
s are used techniques
for more and
complex principles
document
s
3.4 Proof
reading
technique
s is used
to check
that
document
s look
profession
al
Unit of Competency: EVALUATE OCCUPATIONAL SAFETY AND HEALTH

WORK PRACTICES
Module Title: EVALUATING OCCUPATIONAL SAFETY AND HEALTH

WORK PRACTICES
required to interpret Occupational Safety and Health practices, set
HSH work targets, and evaluate effectiveness of Occupational
Safety and Health work instructions.
LO1 Interpret Occupational Safety and Health practices
LO2 Set OSH work targets
LO3 Evaluate effectiveness of Occupational Safety and Health work
44
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
instructions
LO1 INTERPRET OCCUPATIONAL SAFETY AND HEALTH PRACTICES

Criteria Methods
1.1 OSH work • OSH work The • Lecture • Written test
practices practices students/trainee • Group • Interviews/Qu
issues are issues s must be discussion estioning
identified • Standards provided with: • Video
relevant to and safety • Company/w presentation
work requiremen orkplace
requireme ts of work policies/guid
nts process elines
1.2 OSH work and • Workplace
standards procedures • OSH related
and • OSH work documents
procedure standards
s are • General
determine OSH
d based principles
on and
applicabilit legislations
y to • OSH
nature of metrics
work • OSH Work
1.3 Gaps in Instructions
work • Company/
practices workplace
are policies/
identified guidelines
related to
• Standards
relevant
and safety
OSH work
requiremen
standards
ts of work
process
and
procedures
LO2 SET OSH WORK TARGETS

Criteria Methods
2.1 Relevant • OSH work The • Lecture • Written test
work targets students/trainee
informatio
45
TESDA-OP CO-OI-FII
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n are • OSH s must be • Group • Interviews/Qu

gathered Indicators provided with: discussion estioning
necessary • OSH work • OSH work • Video
to instructions • Instructions presentation
determine • OSH • Documents
OSH work Metrics • Workplace
targets • Safety and • OSH related
2.2 OSH health documents
Indicators requiremen
based on ts of tasks
gathered • Workplace
informatio guidelines
n are on
agreed providing
upon to feedback
measure on OSH
effectiven and
ess of security
workplace concerns
OSH • OSH
policies regulations
and Hazard
procedure control
s procedures
2.3 Agreed • OSH work
OSH instructions
indicators
• Safety and
are
health
endorsed
requiremen
for
ts of tasks
approval
• Workplace
from
guidelines
appropriat
on
e
providing
personnel
feedback
2.4 OSH work
on OSH
instruction
and
s are
security
received
concerns
in
accordanc • OSH
e with regulations
workplace Hazard
policies control
and procedures
procedure • OSH
s* trainings
relevant
to
work
46
TESDA-OP CO-OI-FII
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LO3 EVALUATE EFFECTIVENESS OF OCCUPATIONAL SAFETY AND HEALTH

Criteria Methods
3.1 OSH • OSH The • Lecture • Written test
Practices practices students/trainee • Group • Interviews/Qu
are • OSH work s must be discussion estioning
observed instructions provided with: • Video
based on • OSH • Work presentation
workplace Metrics standards
standards • OSH Work • Communicat
3.2 Observed standards ion tool
OSH • OSH • Simulated
practices Evaluation workplace
are Techniques
measured
against
approved
OSH
metrics
3.3 Findings
regarding
effectiven
ess are
assessed
and gaps
identified
are
implement
ed based
on OSH
work
standards
Unit of Competency: EVALUATE ENVIRONMENTAL WORK PRACTICE
Module Title: EVALUATING ENVIRONMENTAL WORK PRACTICE
Module Descriptor: This module covers the knowledge, skills and attitude to
interpret environmental issues, establish targets to evaluate
environmental practices and evaluate effectiveness of
environmental practices.
47
TESDA-OP CO-OI-FII
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LO1 Interpret environmental practices, policies and procedures
LO2 Establish targets to evaluate environmental practices
LO3 Evaluate effectiveness of environmental practices
LO1 INTERPRET ENVIRONMENTAL PRACTICES, POLICIES AND PROCEDURES

Criteria Methods
1.1 Environm • Environme The • Lecture • Written test
ental work ntal Issues students/trainee • Group • Interviews/Qu
practices Environme s must be discussion estioning
issues are ntal Work provided with: • Video • Demonstratio
identified Procedures • Environment presentation n
relevant to • Environme al issues and
work ntal Laws concern
requireme • Environme documents
nts ntal • Workplace
1.2 Environm required • Laws and
ental license, policies in
Standards registration environment
and or al
Procedure certification requirements
s nature Environme • Legislation,
of work ntal policies,
are required procedures,
determine license, protocols
d based registration and local
on or ordinances
Applicabili certification relating to
ty to • Environme environment
nature of ntal Work al protection
work Procedures • Workplace/A
1.3 Gaps in • Environme ssessment
work ntal Issues location
practices • Environme • Environment
related to ntal Work al issues
Environm Procedures such as:
ental o Water
Standards Quality
and o National
Procedure and
48
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
s are Local
identified Governm
ent
Issues
o Safety
o Endange
red
Species
o Noise
o Air
Quality
o Historic
Waste
LO2 ESTABLISH TARGETS TO EVALUATE ENVIRONMENTAL PRACTICES

Criteria Methods
2.1 Relevant • Environme The • Lecture • Written test
informatio ntal students/trainee • Group • Interviews/Qu
n are indicators s must be discussion estioning
gathered • Relevant provided with: • Video • Demonstratio
necessary Environme • Workplace/A presentation n
to ntal ssessment • Demonstration
determine Trainings location
environme and • Environment
ntal work Seminars al work
targets • Environme targets
2.2 Environm ntal documents
ental indicators • Environment
Indicators based on al indication
based on gathered checklist/que
gathered information stionnaires
informatio Relevant • Environment
n are set • Environme al personnel
to nt or expert
measure Personnel
environme or expert
ntal work
targets
2.3 Indicators
are
verified
with
appropriat
e
personnel
LO3 EVALUATE EFFECTIVENESS OF ENVIRONMENTAL PRACTICES
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TESDA-OP CO-OI-FII
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Criteria Methods
3.1 Work • Environme The • Lecture • Written test
environme ntal students/trainee • Group • Interviews/Qu
ntal Practices s must be discussion estioning
practices • Environme provided with: • Video • Demonstratio
are ntal • Workplace presentation n
recorded Standards • Environment • Demonstration
based on and al work
workplace Procedures targets
standards documents
3.2 Recorded
work
environme
ntal
practices
are
compared
against
planned
indicators
3.3 Findings
regarding
effectiven
ess are
assessed
and gaps
identified
are
implement
ed based
on
environme
nt work
standards
and
procedure
s
3.4 Results of
environme
ntal
assessme
nt are
conveyed
to
appropriat
e
personnel
Unit of Competency: FACILITATE ENTREPRENEURIAL SKILLS FOR MICRO-
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TESDA-OP CO-OI-FII
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SMALL-MEDIUM ENTERPRISES (MSMEs)
Module Title: FACILITATING ENTREPRENEURIAL SKILLS FOR MICRO-

SMALL-MEDIUM ENTERPRISES (MSMEs)
Module Descriptor: This module covers the outcomes required to build,

operate and grow a micro/small scale-enterprise.
LO1 Develop and maintain micro-small-medium enterprise (MSMEs) skills in

the organization
LO2 Establish and maintain client-base/market
LO3 Apply budgeting and financial management skills
LO1 DEVELOP AND MAINTAIN MICRO-SMALL-MEDIUM ENTERPRISE (MSMES) SKILLS

IN THE ORGANIZATION

Criteria Methods
1.1 Appropriat • Communic The • Lecture/Discus • Written test
e ation skills students/trainee sion • Portfolio
business • Policies s must be • Case Study • Work related
strategies and provided with: • Presentation project
are procedures • Laptop
determine on • LCD
d and set occupation projector
for the al safety • Paper/pen
enterprise and health • Calculator
based on and
current environmen
and t al
emerging concerns
business • Building
environme relations
nt. with
51
TESDA-OP CO-OI-FII
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1.2 Business customer

operations and
are employee
monitored • Building
and competitive
controlled advantage
following of the
establishe enterprise
d • Types and
procedure categories
s. of
1.3 Quality businesses
assurance • Business
measures models and
are strategies
implement • Current and
ed emerging
consistent business
ly. environmen
1.4 Good t
relations • Basic
are Bookkeepin
maintaine g Business
d with internal
staff/work controls
ers. • Quality
1.5 Policies assurance
and measures
procedure • Governmen
s on t and
occupatio regulatory
nal safety processes
and health
• Monitor and
and
control
environme
business
ntal
operations
concerns
• Business
are
operation
constantly
observed. • Purchasing
• Accounting/
Administrati
ve work
• Production/
Operations/
Sales
• Developing
and
maintaining
(MSMEs)
52
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
skills.
LO2 ESTABLISH AND MAINTAIN CLIENT-BASE/MARKET

Criteria Methods
2.1 Good • Good The • Lecture/Discus • Written test
customer customer students/trainee sion • Case problem
relations relations s must be • Case Study
are • 2Cs in provided with: • Role play
maintaine business • Laptop
d • 4Ps in • LCD
2.2 New business projector
customers • Basic • Paper/pen
and product • Advertising
markets promotion materials
are strategies
identified, • Use of
explored tarpaulins,
and brochures,
reached and/or
out to. flyers
2.3 Promotion • Sales,
s/ discounts
Incentives and easy
are payment
offered to terms
loyal • Use of
customers social
2.4 Additional media/Inter
products net
and
• “Service
services
with a
are
smile”
evaluated
• Extra
and tried
attention to
where
regular
feasible.
customers
2.5 Promotion
al/advertis • Basic
ing business
initiatives ethics
are • Individual
carried marketing
out where skills
necessary • Using basic
and advertising
feasible. • Basic
53
TESDA-OP CO-OI-FII
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market and
feasibility
studies
LO3 APPLY BUDGETING AND FINANCIAL MANAGEMENT SKILLS

Criteria Methods
3.1 Enterprise • Cash flow The • Lecture/Discus • Written test
is built up manageme students/trainee sion • Case problem
and nt s must be • Group work
sustained • Basic provided with: • Role play
through Financial • Laptop
judicious manageme • LCD
control of nt projector
cash • Business • Paper/pen
flows. internal • Calculator
3.2 Profitabilit controls
y of • Accounting
enterprise systems
is ensured • Financial
though statement
appropriat s/reports
e internal • Cash
controls. manageme
3.3 Unnecess nt
ary or • Setting
lower- business
priority priorities
expenses and
and strategies
purchases
• Developing/
are
Maintaining
avoided
niche
market
• Use of
organic/hea
lthy
ingredients
• Environme
nt- friendly
and
sustainable
practices
• Offering
both
affordable
and high-
quality
54
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
products
and
services
• Promotion
and
marketing
strategies
(e. g., on-
line
marketing)
• Basic
financial
accounting
• Interpreting
basic
financial
statements
• Preparing
business
plans
COMMON COMPETENCIES
Unit of Competency: APPLY FOOD SAFETY AND SANITATION
Module Title: APPLYING FOOD SAFETY AND SANITATION
Module Descriptor: This unit covers skills and attitude required to apply food safety
and sanitation in the workplace.
LO1 Wear Personal Protective Equipment
LO2 Observe Personal Hygiene and Good Grooming
LO3 Implement Food Sanitation Practices
LO4 Render Safety Measures and First Aid Procedures
LO5 Implement housekeeping activities
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TESDA-OP CO-OI-FII
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LO1 WEAR PERSONAL PROTECTIVE EQUIPMENT

Criteria Methods
1.1 Personal • Personal The following • Lecture • Demonstratio
protective protectiv are available: • Group n
equipment e • Work Discussion • Observation
are equipme area/station • Role Play • Interviews /
checked nt (PPE) • First Aid kit • Self-paced questioning
according • Procedur • PPE
to es in relevant to
wearing
manufactur the
in PPE
er’s activities:
• Good
specificatio - Apron/labora
Food
ns Manufact tory gown
1.2 Personal uring - Mouth
protective Practices masks
equipment • Parts - Gloves
are worn and - Rubber
according functions boots/safety
to the job of shoes
requiremen personal - Head gears
t protectiv such as
e caps, hair
equipme nets, earl
nt
plug
• Checking
• Fire
PPE
extinguisher
• Practicin
g GMP • Stretcher
• Materials,
tools and
equipment
relevant to
the unit of
competency
LO2 OBSERVE PERSONAL HYGIENE AND GOOD GROOMING

Criteria Methods
2.1 Personal • Good The following • Lecture • Demonstratio
hygiene grooming are available: • Group n
and good and • Work Discussion • Observation
grooming personal area/station • Role Play
hygiene
56
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
is practiced • Workplac • First Aid kit • Self-paced • Interviews /

in line with e health • PPE questioning
workplace and relevant to
health and safety the
safety requirem activities:
requiremen ents
- Apron/labora
ts • Practicin
tory gown
g good
grooming - Mouth
and masks
personal - Gloves
hygiene - Rubber
practices boots/safety
shoes
- Head gears
such as
caps, hair
nets, earl
plug
• Fire
extinguisher
• Stretcher
• Materials,
tools and
equipment
relevant to
the unit of
competency
LO3 IMPLEMENT FOOD SANITATION PRACTICES

Criteria Methods
3.1 Sanitary • Proper The following • Lecture • Demonstratio
food waste are available: • Group n
handling disposal • Work Discussion • Observation
practices • Environ area/station • Role Play • Interviews /
are mental • First Aid kit • Self-paced questioning
implement protectio • PPE
ed in line n and relevant to
concerns
with the
• Food
workplace activities:
safety
sanitation - Apron/labora
principle
regulations s and tory gown
3.2 Safety practices - Mouth
measures • TQM and masks
are other - Gloves
57
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
observed food - Rubber

in line with quality boots/safety
workplace system shoes
safety principle - Head gears
practices. • Managin such as
g wastes caps, hair
• Impleme nets, earl
nting
plug
sanitary
food • Fire
handling extinguisher
practices • Stretcher
• Practicin • Materials,
g tools and
workplac equipment
e safety relevant to
the unit of
competency
LO4 RENDER SAFETY MEASURES AND FIRST AID PROCEDURES

Criteria Methods
4.1 Safety • First aid The following • Lecture • Demonstratio
measures procedur are available: • Group n
are applied es • Work Discussion • Observation
according • Parts area/station • Role Play • Interviews /
to and • First Aid kit • Self-paced questioning
workplace functions • PPE
rules and of relevant to
personal
regulations the
protectiv
4.2 First aid activities:
e
procedures equipme - Apron/labora
are applied nt tory gown
and First Aid - Mouth
coordinate Kit masks
d with • Applying - Gloves
concerned safety - Rubber
personnel measure boots/safety
according s shoes
to • Applying - Head gears
workplace first aid such as
standard treatmen caps, hair
operating t nets, earl
procedures • Practicin plug
g PPE
. • Fire
• Coordina
extinguisher
ting with
58
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
concerne • Stretcher
d • Materials,
personne tools and
l equipment
relevant to
the unit of
competency
LO5 IMPLEMENT HOUSEKEEPING ACTIVITIES

Criteria Methods
5.1 Work area • Hazards The following • Lecture • Demonstratio
and in work are available: • Group n
surroundin area • Work Discussion • Observation
gs are • Waste area/station • Role Play • Interviews /
cleaned in disposal • First Aid kit • Self-paced questioning
accordanc • Houseke • PPE
e with eping / relevant to
workplace 7’s the
health and • Proper activities:
waste
safety - Apron/labora
disposal
regulations tory gown
• Impleme
5.2 Waste is nting - Mouth
disposed houseke masks
according eping - Gloves
to activities - Rubber
organizatio • Practicin boots/safety
n’s waste g proper shoes
disposal waste - Head gears
system disposal such as
5.3 Hazards in • Coordina caps, hair
the work tion skills nets, earl
area are plug
recognized • Fire
and extinguisher
reported to • Stretcher
designated • Materials,
personnel tools and
according equipment
to relevant to
workplace the unit of
procedures competency
Unit of Competency: USE STANDARD MEASURING DEVICES AND INSTRUMENTS
59
TESDA-OP CO-OI-FII
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Module Title: USING STANDARD MEASURING DEVICES AND

INSTRUMENTS
Module Descriptor: This unit covers skills and attitude required to use standard
measuring devices, instruments in the workplace.
LO1 Identify standard measuring devices and instruments
LO2 Review the procedures in using standard measuring devices and

instruments
LO3 Follow procedures of using measuring devices and instruments
LO1 IDENTIFY STANDARD MEASURING DEVICES AND INSTRUMENTS

Criteria Methods
1.1 Standard • Safe The following • Lecture • Demonstratio
measuring handling are available: • Group n
devices of • Work Discussion • Observation
and measurin area/station • Role Play • Interviews /
instrument g • Materials, • Self-paced questioning
s are devices tools and
identified and equipment
instrume
according relevant to
nts
to the Unit of
• Specifica
manufactur tions and Competency
er’s functions • Standard
specificatio of Measuring
ns measurin Devices:
1.2 Devices g - Weighing
and devices scales and
instrument and balances of
s for instrume various
measuring nts capacities
are • Defects and
properly and sensitivities
checked, breakage
60
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
sanitized s of - Measuring
and measurin cups of
calibrated g varying
prior to use devices capacities
and for dry
instrume ingredients
nts
- Measuring
• Procedur
cups of
es in
sanitizing varying
and capacities
calibratin for liquid
g and ingredients
stowing • Standard
equipme Measuring
nt and Instruments:
instrume - Salinometer
nts - Thermomete
• Commun rs of varying
ication temperature
skills
range (0-300
Sanitary
C)
handling
of - Refractomet
devices er of varying
and range (0 –
instrume 90 B)
nts - Glasswares
Calibrati like
ng skills cylinders,
beakers,
flasks) of
varying
graduations
LO2 REVIEW THE PROCEDURES IN USING STANDARD MEASURING DEVICES AND

INSTRUMENTS

Criteria Methods
2.1 Procedure • Procedur The following • Lecture • Demonstratio
s in using es in are available: • Group n
the using • Work Discussion • Observation
standard different area/station • Role Play • Interviews /
measuring standard • Materials, • Self-paced questioning
devices measurin tools and
g equipment
and
devices
instrument relevant to
• Different
61
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
s are food the Unit of

recalled processi Competency
according ng • Standard
to methods Measuring
manufactur • Reading Devices:
er’s and - Weighing
specificatio following
scales and
printed
ns balances of
manuals
2.2 Printed and various
procedures brochure capacities
/ • Using and
brochures/ standard sensitivities
catalogues measurin - Measuring
are g cups of
consulted devices varying
according capacities
to specified for dry
food ingredients
processing - Measuring
methods cups of
varying
capacities
for liquid
ingredients
• Standard
Measuring
Instruments:
- Salinometer
- Thermomete
rs of varying
temperature
range (0-300
C)
- Refractomet
er of varying
range (0 –
90 B)
- Glasswares
like
cylinders,
beakers,
flasks) of
varying
graduations
LO3 FOLLOW THE PROCEDURES IN USING STANDARD MEASURING DEVICES AND
62
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
INSTRUMENTS

Criteria Methods
3.1 Methods/pr • Methods/ The following • Lecture • Demonstratio
actices of practice are available: • Group n
using of using • Work Discussion • Observation
measuring measurin area/station • Role Play • Interviews /
devices g • Materials, • Self-paced questioning
and devices tools and
instrument and equipment
instrume
s are relevant to
nts
strictly the Unit of
• Procedur
observed es in Competency
according cleaning, • Standard
to and Measuring
manufactur stowing Devices:
er’s equipme - Weighing
specificatio nt and scales and
ns and instrume balances of
workplace nts various
requiremen • Applying capacities
ts methods/ and
3.2 Measuring practices sensitivities
devices in using
- Measuring
measurin
and cups of
g
instrument devices varying
s are and capacities
cleaned, instrume for dry
wiped dry nts ingredients
and • Cleaning - Measuring
stowed and cups of
after use to stowing varying
ensure measurin capacities
conformity g for liquid
with devices ingredients
workplace and • Standard
requiremen instrume
Measuring
nts
ts Instruments:
- Salinometer
- Thermomete
rs of varying
temperature
range (0-300
C)
63
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Refractomet
er of varying
range (0 –
90 B)
- Glasswares
like
cylinders,
beakers,
flasks) of
varying
graduations
Unit of Competency: USE FOOD PROCESSING TOOLS, EQUIPMENT AND

UTENSILS
Module Title: USING FOOD PROCESSING TOOLS, EQUIPMENT AND

UTENSILS
Module Descriptor: This unit covers skills and attitude required to operate food
processing tools, equipment and instruments in the workplace.
LO1 Perform pre-operation activities
LO2 Operate food processing equipment
LO3 Perform post-operation activities
LO1 PERFORM PRE-OPERATION ACTIVITIES

Criteria Methods
1.1 Appropriat • Procedur The following • Lecture • Demonstratio
e tools and es in are available: • Group n
equipment/ assembli • Work Discussion • Observation
utensils ng area/station • Role Play • Interviews /
are equipme • Materials, • Self-paced questioning
assembled nt/utens tools and
64
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
according ils equipment

to food • Methods relevant to
processing in the Unit of
method inspectin Competency
1.2 Food g food • Tools:
processing processi - Cutting
tools and ng tools
implements
and
equipment/ such as:
equipme
utensils nt / ➢ Knives
are utensils ➢ Slicer
inspected • Procedur ➢ Vegetabl
and es in e cutter
checked setting- ➢ Cutter
according up and ➢ Peeler
to adjusting - Measuring
manufactur equipme spoons and
er’s nt cups
specificatio • Equipme - Scalers
ns nt, tools - Wire basket
1.3 Food and - Blow torch
processing instrume
- Steam
nts:
equipment jacketed
Parts
is set up, and kettle
adjusted Function - Lifter
and s - Exhaust box
readied • Written - Cooking
according and oral tools like:
to job communi - Syringe and
requiremen cation needle
ts • Interpreti ➢ Saucepa
ng ns
manufact ➢ Non-
urer’s stick pan
specificat - Containers
ions
for
• Followin
Fermentatio
g
manufact n
urer’s ➢ large
manual stonewar
• Assembli e crocks
ng ➢ food-
equipme grade
nt/ plastic
utensils container
• Inspectin
g and
65
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
checking ➢ large
condition glass
of jars
equipme ➢ a heavy
nt/ plate or
machine glass lid
s
that fits
• Setting-
down
up and
adjusting inside
food the
processi container
ng • Equipment:
equipme - Cold storage
nt equipment
• Reportin like:
g ➢ refrigerat
equipme ors
nt/ ➢ Freezer
machine, ➢ Chiller
tools,
- Oven
instrume
- Smoke
nts
breakdo house
wn and - Pressure
recording cooker
same in - Food
standard processor
forms 1.5 - Plastic
Commun protect cap
ication sealer
skills - Sealers (can
& plastic)
- wheelers
- Jack lifts
- Stove/burner
- Soaking vat
- Tumbler
- Meat
grinder/chop
per
- Octo clam
- Meat slicer
- Trolleys
- Sausage
stuffer
- Impulse
sealer
66
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Vacuum
packaging
machine
- blanching
machine
- Machine
sealer
- Fermentatio
n vat
- Soaking
container
- Sterilizer
mixer
- Grinder
- Enamel
kettle/vat
• Apparatus/In
struments
- Salinometer
- Polyscalers
- Weighing
scales of
varying
capacities &
sensitivities
- Refractomet
er
- Jelly
thermometer
- Politer
- Candy
thermometer
• Utensils
- Kitchen
utensils like:
➢ Casserol
e
➢ Choppin
g boards
➢ Colander
s
➢ Mixing
bowls
➢ Food
tongs
67
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
➢ Spoon
ladder
➢ Wooden
ladle
➢ Wooden
spoon
- Bowls made
from:
➢ Stonewa
re
➢ Glass
➢ Aluminu
m
➢ Stainless
steel
➢ Unchipp
ed
enamelw
are.
• Funnel
• Strainer
• Strainers
• Exhauster
• Juice
extractor
• Steamer
• Basting
spoons
paddle
• Sorting tray
• Smoking
trays
• Utility trays
• Food tray
LO2 OPERATE FOOD PROCESSING EQUIPMENT

Criteria Methods
2.1 Food • Procedur The following • Lecture • Demonstratio
processing es on are available: • Group n
equipment operating • Work Discussion • Observation
is switched food area/station • Role Play • Interviews /
on processi • Materials, • Self-paced questioning
according ng tools and
to equipme equipment
68
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
manufactur nt relevant to
er’s • Inspectio the Unit of
specificatio n of Competency
ns equipme • Tools:
2.2 Performan nt with - Cutting
ce of food conformit implements
processing y with
such as:
required
equipment
output ➢ Knives
is checked
• Equipme ➢ Slicer
to ensure nt/ ➢ Vegetabl
conformity machine e cutter
with wear and ➢ Cutter
specified tear ➢ Peeler
output process - Measuring
2.3 Operation • Minor spoons and
of food trouble cups
processing shooting - Scalers
equipment of food - Wire basket
is processi - Blow torch
managed ng tools, - Steam
to achieve equipme
jacketed
nt and
planned kettle
utensils
outcomes - Lifter
• Followin
2.4 Minor g - Exhaust box
trouble manufact - Cooking
shooting urer’s tools like:
on food manual - Syringe and
processing • PPE needle
tools, • OSHS ➢ Saucepa
equipment • Inspectin ns
and g and ➢ Non-
utensils is checking stick pan
performed condition - Containers
when of for
necessary equipme Fermentatio
nt/
n
machine
➢ large
s
stonewar
• Performi
ng minor e crocks
troublesh ➢ food-
ooting grade
plastic
container
➢ large
glass
jars
69
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
➢ a heavy
plate or
glass lid
that fits
down
inside
the
container
• Equipment:
- Cold storage
equipment
like:
➢ refrigerat
ors
➢ Freezer
➢ Chiller
- Oven
- Smoke
house
- Pressure
cooker
- Food
processor
- Plastic
protect cap
sealer
- Sealers (can
& plastic)
- wheelers
- Jack lifts
- Stove/burner
- Soaking vat
- Tumbler
- Meat
grinder/chop
per
- Octo clam
- Meat slicer
- Trolleys
- Sausage
stuffer
- Impulse
sealer
- Vacuum
packaging
machine
70
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- blanching
machine
- Machine
sealer
- Fermentatio
n vat
- Soaking
container
- Sterilizer
mixer
- Grinder
- Enamel
kettle/vat
• Apparatus/In
struments
- Salinometer
- Polyscalers
- Weighing
scales of
varying
capacities &
sensitivities
- Refractomet
er
- Jelly
thermometer
- Politer
- Candy
thermometer
• Utensils
- Kitchen
utensils like:
➢ Casserol
e
➢ Choppin
g boards
➢ Colander
s
➢ Mixing
bowls
➢ Food
tongs
➢ Spoon
ladder
➢ Wooden
ladle
71
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
➢ Wooden
spoon
- Bowls made
from:
➢ Stonewa
re
➢ Glass
➢ Aluminu
m
➢ Stainless
steel
➢ Unchipp
ed
enamelw
are.
• Funnel
• Strainer
• Strainers
• Exhauster
• Juice
extractor
• Steamer
• Basting
spoons
paddle
• Sorting tray
• Smoking
trays
• Utility trays
• Food tray
LO3 PERFORM POST-OPERATION ACTIVITIES

Criteria Methods
3.1 Food • Procedur The following • Lecture • Demonstratio
processing es of are available: • Group n
equipment shutting • Work Discussion • Observation
is switched down area/station • Role Play • Interviews /
off and food • Materials, • Self-paced questioning
unplugged processi tools and
after ng equipment
equipme
operation relevant to
nt
in the Unit of
• Inspectio
accordanc n Competency
e with machine • Tools:
72
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
manufactur main - Cutting

er’s parts implements
specificatio • Main such as:
ns machine ➢ Knives
3.2 Food parts ➢ Slicer
processing • Minor ➢ Vegetabl
tools, preventiv e cutter
e
equipment ➢ Cutter
maintena
and ➢ Peeler
nce
instrument - Measuring
• Monitorin
s are g spoons and
cleaned, procedur cups
sanitized es for - Scalers
and condition - Wire basket
stowed as of - Blow torch
required machine - Steam
according • Monitorin jacketed
to g kettle
manufactur checklist - Lifter
er’s • PPE - Exhaust box
specificatio • OSHS - Cooking
ns and • Environ tools like:
workplace mental - Syringe and
policies rules and needle
regulatio
and ➢ Saucepa
ns
regulations ns
• Sanitizin
3.3 Minor g agents: ➢ Non-
preventive Uses stick pan
maintenan and - Containers
ce on Specifica for
equipment tion Fermentatio
is • Proper n
performed cleaning ➢ large
in line with and stonewar
organizatio stowing e crocks
n’s of tools ➢ food-
maintenan and grade
ce system equipme plastic
nt/
3.4 Main container
instrume
machine nts ➢ large
parts are • Shutting glass
inspected down jars
and food ➢ a heavy
checked in processi plate or
line with ng glass lid
equipme that fits
73
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
organizatio nt down
n’s policy • Sanitizin inside
3.5 Condition g, the
of machine cleaning container
is and • Equipment:
monitored stowing - Cold storage
to ensure measurin
equipment
g
serviceabili like:
devices
ty in and ➢ refrigerat
accordanc instrume ors
e with nts ➢ Freezer
workplace • Checking ➢ Chiller
rules and main - Oven
regulations machine - Smoke
parts house
• Performi - Pressure
ng minor cooker
preventiv - Food
e processor
maintena - Plastic
nce
protect cap
• Monitorin
sealer
g
machine - Sealers (can
condition & plastic)
• Accompli - wheelers
shing - Jack lifts
monitorin - Stove/burner
g - Soaking vat
checklist - Tumbler
• Wearing - Meat
PPE grinder/chop
• Applying per
OSHS - Octo clam
• Performi - Meat slicer
ng - Trolleys
regular - Sausage
maintena
stuffer
nce
- Impulse
sealer
- Vacuum
packaging
machine
- blanching
machine
- Machine
sealer
74
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Fermentatio
n vat
- Soaking
container
- Sterilizer
mixer
- Grinder
- Enamel
kettle/vat
• Apparatus/In
struments
- Salinometer
- Polyscalers
- Weighing
scales of
varying
capacities &
sensitivities
- Refractomet
er
- Jelly
thermometer
- Politer
- Candy
thermometer
• Utensils
- Kitchen
utensils like:
➢ Casserol
e
➢ Choppin
g boards
➢ Colander
s
➢ Mixing
bowls
➢ Food
tongs
➢ Spoon
ladder
➢ Wooden
ladle
➢ Wooden
spoon
- Bowls made
from:
75
TESDA-OP CO-OI-FII
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➢ Stonewa
re
➢ Glass
➢ Aluminu
m
➢ Stainless
steel
➢ Unchipp
ed
enamelw
are.
• Funnel
• Strainer
• Strainers
• Exhauster
• Juice
extractor
• Steamer
• Basting
spoons
paddle
• Sorting tray
• Smoking
trays
• Utility trays
• Food tray
Unit of Competency: PERFORM MATHEMATICAL COMPUTATIONS
Module Title: PERFORMING MATHEMATICAL COMPUTATIONS
Module Descriptor: This unit covers the knowledge, skills and attitude to perform
mathematical computations in the workplace.
LO1 Gather and tabulate the recorded data
LO2 Review the various formulations
LO3 Calculate production input and output
76
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LO4 Compute production cost
LO1 GATHER AND TABULATE THE RECORDED DATA

Criteria Methods
1.1 Records of • Data The following • Lecture • Demonstratio
weights gathering are available: • Group n
and • Record • Work Discussion • Observation
measurem keeping area/station • Role Play • Interviews /
ents of raw • Data • Materials • Self-paced questioning
materials summary relevant to
and and recording
ingredients analysis and
are • Basic documentati
Mathema
gathered on of
tical
and production
Operatio
summarize ns data
d • Gatherin • Computer
according g data with printer
to • Keeping and software
workplace of • Calculator
standard records • Work table
operating • Summari
procedures zing and
1.2 Records of analyzin
weights g data
and • Basic
measurem Mathema
ents of tical
skills
finished
• Basic
processed
Accounti
products
ng skills
are
gathered
and
summarize
d
according
to
workplace
standard
operating
procedures
77
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
1.3 Summarize
d data are
tabulated
according
to
enterprise
requiremen
ts
LO2 REVIEW THE VARIOUS FORMULATIONS

Criteria Methods
2.1 Raw • Percenta The following • Lecture • Demonstratio
materials ges and are available: • Group n
and formulati • Work Discussion • Observation
ingredients ons of area/station • Role Play • Interviews /
and raw • Materials • Self-paced questioning
percentage materials relevant to
and recording
formulation
ingredien
s are and
t and
checked/co documentati
finished
unter products on of
checked • Procedur production
according es in data
to checking • Computer
approved raw with printer
specificatio materials and software
ns and and • Calculator
enterprise finished • Work table
requiremen products
ts formulati
2.2 Finished on and
percenta
products
ges
and
• Basic
percentage Mathema
formulation tical
s are Operatio
reviewed ns
according • Checking
to percenta
approved ges
specificatio formulati
ns and ons of
enterprise raw
materials
78
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
requiremen and
ts ingredien
t
• Reviewin
g
percenta
ges and
formulati
ons of
finished
products
• Numerac
y skills
LO3 CALCULATE PRODUCTION INPUT AND OUTPUT

Criteria Methods
3.1 Data on • Record The following • Lecture • Demonstratio
raw keeping are available: • Group n
material • Mensurat • Work Discussion • Observation
consumpti ion area/station • Role Play • Interviews /
on and • Fraction, • Materials • Self-paced questioning
correspond ratios relevant to
ing and recording
percentage proportio and
ns documentati
equivalent
• Basic
are on of
Mathema
calculated production
tical
in line with Operatio data
enterprise ns • Computer
requiremen • Conversi with printer
ts on and software
3.2 Data on factors • Calculator
actual • Percenta • Work table
spoilage ge
and rejects formulati
and on
correspond • Basic
ing Mathema
percentage tical
equivalents skills
• Recordin
are
g skills
calculated
according
to
enterprise
79
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
requiremen
ts
3.3 Data on
actual
yields and
recoveries
and
correspond
ing
percentage
equivalents
are
calculated
according
to
enterprise
requiremen
ts
3.4 All
calculated
data are
recorded
according
to
enterprise
requiremen
ts
LO4 COMPUTE PRODUCTION COST

Criteria Methods
4.1 Costs of • Cost of The following • Lecture • Demonstratio
production productio are available: • Group n
are n • Work Discussion • Observation
computed • Validatio area/station • Role Play • Interviews /
according n • Materials • Self-paced questioning
to procedur relevant to
organizatio es for recording
computer
n’s and
costs
standard documentati
• Basic
procedures on of
Mathema
4.2 Computed tical production
costs of Operatio data
production ns
are • Basic
80
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
reviewed Mathema • Computer

and tical with printer
validated skills and software
according • Basic • Calculator
Accounti
to • Work table
organizatio ng skills
n’s • Reviewin
g and
production
validatin
requiremen
g
ts compute
d costs
Unit of Competency: IMPLEMENT GOOD MANUFACTURING PRACTICE AND

PROCEDURES
Module Title: IMPLEMENTING GOOD MANUFACTURING PRACTICE AND

PROCEDURES
Module Descriptor: This unit covers the knowledge, skills and attitudes required to
comply with relevant Good Manufacturing Practice (GMP) codes
through the implementation of workplace GMP and quality
procedures.
LO1 Identify requirements of GMP related to own work
LO2 Observe personal hygiene and conduct to meet GMP requirements
LO3 Implement GMP requirements when carrying out work activities
LO4 Participate in improving GMP
LO5 Participate in validation processes
LO6 Complete workplace documentation to support GMP
81
TESDA-OP CO-OI-FII
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LO1 IDENTIFY REQUIREMENTS OF GMP RELATED TO OWN WORK

Criteria Methods
1.1 Sources of • GMP The following • Lecture • Demonstratio
information Require are available: • Group n
on GMP ments • Workplace Discussion • Observation
requiremen • GMP location and • Role Play • Interviews /
Codes of access to
ts are • Self-paced questioning
located practice, workplace
1.2 GMP policies policies
and • Materials
requiremen
procedur
ts and relevant to
es
responsibili the
• GMP
ties related Role of proposed
to own internal activity and
work are and tasks
identified external
auditors
• Contami
nation
events
and
performa
nce
improve
ment
processe
s
procedur
es
• Personal
clothing
and
footwear
requirem
ents at
work
areas
• Use of
personal
clothing,
storage
and
disposal
requirem
ents
• Micro
82
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
biological
, physical
and
chemical
contamin
ants
• Basic
concepts
of quality
assuranc
e
• Control
methods
and
procedur
es used
in GMP
• GMP
responsi
bilities
and
requirem
ents
relating
to work
role
• Basic
propertie
s,
handling
and
storage
requirem
ents of
raw
materials
,
packagin
g
compone
nts and
final
product
• Standard
s for
materials
,
equipme
nt and
utensils
83
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
used in
the work
area
• Recall
and
traceabili
ty
procedur
es
relevant
to work
role
• Procedur
es for
identifyin
g or
isolating
materials
or
product
of
unaccept
able
quality
• Record
keeping
and the
recording
requirem
ents of
GMP.
• Planning
and
organizin
g work
(time
manage
ment)
• Working
with
others
and in
teams
• Practicin
g GMP
• Followin
g
contamin
ation
84
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
investiga
tion
procedur
es
LO2 OBSERVE PERSONAL HYGIENE AND CONDUCT TO MEET GMP REQUIREMENTS

Criteria Methods
2.1 Personal • Workplac The following • Lecture • Demonstratio
hygiene e entry are available: • Group n
meets and exit • Workplace Discussion • Observation
GMP procedur location and • Role Play • Interviews /
es access to
requiremen • Self-paced questioning
ts • Personal workplace
2.2 Clothing is hygiene policies
prepared, • PPE • Materials
used, • Followin relevant to
g
stored and the
workplac
disposed proposed
e entry
of and exit activity and
according procedur tasks
to GMP es
and • Practicin
workplace g OSHS
procedures • Practicin
2.3 Personal g GMP
movement
around the
workplace
complies
with area
entry and
exit
procedures
LO3 IMPLEMENT GMP REQUIREMENTS WHEN CARRYING OUT WORK ACTIVITIES

Criteria Methods
3.1 GMP • Monitorin The following • Lecture • Demonstratio
requiremen g are available: • Group n
ts are methods • Workplace Discussion • Observation
identified of work location and • Role Play • Interviews /
area, access to
3.2 Work area, • Self-paced questioning
materials, materials
and
85
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
equipment equipme workplace

and nt policies
product are • Handling • Materials
routinely of raw relevant to
monitored materials the
to ensure , proposed
compliance packagin
activity and
g
with GMP tasks
compone
requiremen nts and
ts product
3.3 Raw • Control
materials, resource
packaging allocatio
component n and
s and processe
product are s in the
handled workplac
according e
to GMP • Contami
and nants
workplace • Good
Manufact
procedures
uring
3.4 Workplace
Practices
procedures (GMP)
to control • Identifyin
resource g GMP
allocation requirem
and ents
process • Monitorin
are g
followed to routinely
meet GMP of work
requiremen area,
ts materials
3.5 Common equipme
forms of nt and
product
contaminat
• Handling
ion are
of raw
identified materials
and ,
appropriate packagin
control g
measures compone
are nts and
followed product
according • Maintaini
86
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
to GMP ng
requiremen cleanline
ts ss in the
3.6 The workplac
workplace e
is
maintained
in a clean
and tidy
order to
meet GMP
housekeep
ing
standard
LO4 PARTICIPATE IN IMPROVING GMP

Criteria Methods
4.1 Processes, • Non- The following • Lecture • Demonstratio
practices complian are available: • Group n
or ce and • Workplace Discussion • Observation
conditions correctiv location and • Role Play • Interviews /
e action access to
which • Self-paced questioning
could in GMP workplace
result in • Correctiv policies
e actions • Materials
non-
• Practicin relevant to
compliance
g GMP
with GMP the
• Reportin
are proposed
g
identified workplac activity and
and e tasks
reported condition
according • Impleme
to nting
workplace correctiv
reporting e
requiremen measure
ts s
4.2 Corrective
action is
implement
ed within
level of
responsibili
ty
87
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
4.3 GMP
issues are
raised with
designated
personnel
LO5 PARTICIPATE IN VALIDATION PROCESSES

Criteria Methods
5.1 Validation • Validatio The following • Lecture • Demonstratio
procedures n are available: • Group n
are procedur • Workplace Discussion • Observation
followed to es in location and • Role Play • Interviews /
GMP access to
GMP • Self-paced questioning
requiremen • Issues workplace
ts arising policies
from • Materials
5.2 Issues
validatio
arising relevant to
n
from the
• Docume
validation ntation of proposed
are raised validatio activity and
with n tasks
designated procedur
personnel es
5.3 Validation • Followin
procedures g
are validatio
documente n
d to meet procedur
GMP es
requiremen • Reportin
g issues
ts
arising
from
validatio
n
• Docume
nting
validatio
n
procedur
es
LO6 COMPLETE WORKPLACE DOCUMENTATION TO SUPPORT GMP
88
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
Criteria Methods
6.1 Document • Docume The following • Lecture • Demonstratio
ation and ntation are available: • Group n
recording and • Workplace Discussion • Observation
requiremen workplac location and • Role Play • Interviews /
e access to
ts are • Self-paced questioning
identified reporting workplace
procedur policies
6.2 Information
es in
is recorded • Materials
GMP
according relevant to
• Informati
to on and the
workplace workplac proposed
reporting e activity and
procedures reporting tasks
to meet procedur
GMP es
requiremen • Keeping
ts records
• Recordin
g
informati
on
Unit of Competency: IMPLEMENT ENVIRONMENTAL POLICIES AND

PROCEDURES
Module Title: IMPLEMENTING ENVIRONMENTAL POLICIES AND

PROCEDURES
Module Descriptor: This unit covers skills and attitude required to implement
environmental policies and procedures when carrying out work
responsibilities.
LO1 Conduct work in accordance with environmental policies and procedures
LO2 Participate in improving environmental practices at work
LO3 Respond to an environmental emergency
89
TESDA-OP CO-OI-FII
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LO1 CONDUCT WORK IN ACCORDANCE WITH ENVIRONMENTAL POLICIES AND

PROCEDURES

Criteria Methods
1.1 Immediate • Workplac The following • Lecture • Demonstratio
work area e are available: • Group n
is routinely approach • Workplace Discussion • Observation
checked to to location and • Role Play • Interviews /
managin access to
ensure • Self-paced questioning
compliance g workplace
with environm policies
ental
environme • Materials
issues
ntal relevant to
• Responsi
requiremen the
bilities of
ts self and proposed
1.2 Hazards employer activity and
and to tasks
unaccepta manage
ble environm
performanc ental
e are issues
identified, on site
removed • Sources
and/or of advice
reported to on
environm
appropriate
ental
personnel issues in
according the
to workplac
workplace e
procedures • Environ
1.3 Workplace mental
procedures hazards
and work and risks
instructions associat
are ed with
followed the work
1.4 Where • Work
control procedur
es as
requiremen
they
ts are not relate to
met, environm
incidents ental
90
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
are responsi
promptly bilities
reported • Procedur
and es used
corrective to
action is prevent
taken or control
environm
1.5 Measures
ental
used to risks
minimize associat
and handle ed with
waste are own
followed work
1.6 Environme • Basic
ntal data is concepts
recorded in of hazard
required identifica
format tion, risk
according assessm
to ent
workplace • and
control
reporting
options
requiremen
• Identifyin
ts g and
respondi
ng to
hazards
• Impact of
work
practices
on
resource
utilization
and
wastage
• Procedur
es used
to handle
and
dispose
of waste
• The
differenc
e
between
trade
waste
91
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
and
storm
water
drains
• Consequ
ences of
inapprop
riate
waste
handling
and
disposal
• Procedur
es for
respondi
ng to
unplanne
d
incidents
such as
spills and
leaks
• Emergen
cy
response
system
and
procedur
es
• Responsi
ble use
of
resource
s in own
work
area
• Reportin
g
procedur
es and
responsi
bilities
• Consulta
tive
processe
s in the
workplac
e for
raising
issues/
92
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
suggesti
ons on
environm
ental
issues.
• Planning
and
organizin
g work
(time
manage
ment)
• Working
with
others
and in
teams
• Practicin
g
environm
ental
skills
environm
ental
skills
LO2 PARTICIPATE IN IMPROVING ENVIRONMENTAL PRACTICES AT WORK

Criteria Methods
2.1 Processes • Unaccep The following • Lecture • Demonstratio
or table are available: • Group n
conditions environm • Workplace Discussion • Observation
which ental location and • Role Play • Interviews /
outcome access to
could • Self-paced questioning
result in an s workplace
unaccepta • Correctiv policies
e action • Materials
ble
• Emergen relevant to
environme
cy
ntal the
response
outcome plan proposed
are • Improve activity and
identified ment in tasks
and environm
reported ental
according practices
to • Report
workplace preparati
reporting on
93
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
requiremen • Identifyin
ts. g and
2.2 Corrective reporting
action is unaccept
taken in able
accordanc environm
e with the ental
outcome
environme
s
ntal
• Impleme
manageme nting
nt and correctiv
emergency e actions
response • Participat
plans as ing in
required. improve
2.3 Contributio ment of
ns are environm
made to ental
participativ practices
e • Practicin
arrangeme g written
communi
nts for
cation
managing
skills
environme
ntal issues
in the
workplace
within
workplace
procedures
and level
of
responsibili
ty.
LO3 RESPOND TO AN ENVIRONMENTAL EMERGENCY

Criteria Methods
3.1 Emergency • Emergen The following • Lecture • Demonstratio
situations cy are available: • Group n
are situation • Workplace Discussion • Observation
identified s location and • Role Play • Interviews /
• Emergen access to
and • Self-paced questioning
reported cy workplace
according procedur policies
94
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
to es • Materials
workplace • Identifyin relevant to
reporting g the
requiremen emergen proposed
ts cy activity and
3.2 Emergency situation tasks
procedures s
• Followin
are
g
followed as
emergen
appropriate cy
to the procedur
nature of es
the • Practicin
emergency g written
and communi
according cation
to skills
workplace
procedures
CORE COMPETENCIES
Unit of Competency: PROCESS FOODS BY SALTING, CURING AND SMOKING
Module Title: PROCESSING FOODS BY SALTING, CURING AND SMOKING
Module Descriptor: This unit deals with the knowledge, skills and attitudes required to
process foods by salting, curing and smoking. Include packaging
using plastic bags only.
LO1 Prepare equipment tools, materials and utensils
LO2 Prepare the raw materials
LO3 Cure raw materials
LO4 Process cured materials
LO5 Pack processed cured materials
95
TESDA-OP CO-OI-FII
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LO6 Perform post- production activities
LO1 PREPARE EQUIPMENT TOOLS, MATERIALS AND UTENSILS

Criteria Methods
1.1 Equipment • Inspectio The following • Incomplete • Demonstratio
and tools n and are available: worksheet n
are checking - Specific • Discussion • Questioning
prepared in procedur work • Demonstrati
accordanc es of area/station on
e with various - Equipment:
manufactur equipme - Smokehous
nt, tools
er’s e
and - Chiller/refrig
specificatio utensils
ns erator
• Calibrati
1.2 Processing - Freezer
on of
materials quality - Cooking
are control vats
sourced- tools - Drying Oven
out and • Calibrati (Optional)
made on of - Trolleys/
available weighing wheelers
according scales - Grinder and
to work • Quality stuffer
requiremen processi - Weighing
ts. ng scales of
materials varying
1.3 Kitchen
• Procedur capacities
utensils
es on and
are
reporting
checked sensitivities
of
and - Impulse
condition
sanitized in s and sealer/
accordanc defects/ Pouch tray
e with breakdo - Stove
manufactur wn of - Pressure
er’s equipme cooker
specificatio nt, tools - Vacuum
ns. and packaging
1.4 Safety utensils machine
measures to - Meat slicer
immediat (Optional)
are applied
e
96
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
in head/sup - Tie linker

accordanc ervisor (Optional)
e with • Methods - Steamer
Occupation of - Tools:
al Safety accompli - Syringe/nee
and Health shing dles
Standards inspectio - Soaking vats
n forms
(OSHS) - Frying vats
and
checklist (Kawa)
s for - Salinometer
preparati - Probe
on of thermometer
equipme - Timer
nt, tools - Graduated
and cylinder
kitchen - Measuring/li
utensils quid cups
• Basic - Funnel
compone - Calculator
nts of a - Knives
report
- Sharpening
• Proper
stones/steel
waste
disposal - Kitchen
• Occupati shears
onal - Chopping
Safety board
and - Stirring rod/
Health Wooden
Standard ladle
s - Set of
(OSHS) weights
• Current - Smoking
Good materials:
Manufact - Wood
uring - Unprocesse
Practices
d wood
• Sanitatio
chips
n
Standard - Wood
Operatin shavings
g - Coconut
Procedur husks &
es shells
(SSOP) - Corn cobs
for - Saw dust
preparati - Raw
on of materials:
equipme
97
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
nt, tools - Salting and

and curing
kitchen ingredients
utensils - Ham nets
Guidelin - Packaging
es materials
• 7S (sort, - Sausage
systemat
casings
ize,
sweep, - Plastic bags
standardi - Eggs
ze, self- - Poultry
discipline - Meat
, safety - Fish
and • Kitchen
security) utensils:
of Good - Casseroles
Houseke - Non-stick
eping frying pan
• Halal - Food turner
guideline
- Mixing bowls
s
- Chopping
• Knowled
boards
ge on
instructio - Colander
nal - Saucepans
manuals - Utility trays
• Parts - Food tongs
and - Mixing
functions implements
of - Cutting
equipme implements
nt, like knives,
quality slicers,
control peelers
tools/
- Knife
instrume
honer/honin
nts and
utensils g steel
• Sources - Whetstone
of good (carborandu
quality m)
supplies - Packing
and equipment:
materials - Impulse
in line sealer
with - Band sealer
preparati - Vacuum
on sealer
activities.
98
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Regular - Fish/other
upkeep marine
of products,
various meat,
equipme poultry and
nt, tools eggs to be
and processed
utensils
by salting,
• Preventiv
curing and
e
maintena smoking
nce of - Ingredients:
various - Salt
equipme - Sugar
nt and - Condiments
tools - Spices
• Values - Herbs
- Socially - Food-grade
responsi colorants
ble - Food
- Cost Additives for
consciou curing
s
- Liquid
- Creative
- Resourc smoke
eful (flavoring)
- Self– • Materials
starter relevant to
- Nationali the
stic and proposed
patriotic activity
- Self-
esteem
- Environ
mental
and
pollution
consciou
s
- Flexible/
adaptabl
e
- Honest
- Dependa
ble
- Innovativ
e
- Alert
- Systemat
ic and
99
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
organize
d
- Committ
ed
- Good
listener
and fast
learner
- Punctual/
time
consciou
s
• Inspectin
g and
checking
skills
• Calibrati
ng of
weighing
scales
and
quality
control
tools
such as
thermom
eter,
salinome
ter and
refracto
meter
• Selecting
quality
processi
ng
materials
• Recordin
g and
reporting
skills on
the
condition
and
defects
of tools,
utensils
and
equipme
nt.
• Practicin
100
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
g
communi
cation
skills
• Interpers
onal
skills
• Oral
communi
cation
• Writing
skills,
accompli
shing
forms
and
checklist
in line
with
preparati
on
activities
• Followin
g
environm
ent rules
and
regulatio
ns in
segregati
ng and
disposin
g wastes
• Practicin
g OSHS
such as
wearing
PPE
Personal
Protectiv
e
Equipme
nt)
• Practicin
g cGMP,
SSOP
and 7S
of
Houseke
eping
101
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Practicin
g
sanitatio
n in
preparin
g various
equipme
nt, tools
and
utensils
• Maintaini
ng
various
equipme
nt, tools
and
utensils
such as
cleaning
and
sanitizing
• Sourcing
of quality
supplies
and
materials
accordin
g to
specificat
ions.
LO2 PREPARE THE RAW MATERIALS

Criteria Methods
2.1 Raw • Accepts The following • Incomplete • Demonstratio
materials and are available: worksheet n
are sorted rejects - Specific • Discussion • Questioning
and graded • Preparin work • Demonstrati
in g area/station on
accordanc procedur - Equipment:
e with es of raw - Smokehous
materials e
product
• Sorting - Chiller/refrig
specificatio
and erator
ns and
grading
standards. - Freezer
methods
2.2 Raw - Cooking
for raw
materials materials vats
102
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
are • Steps in - Drying Oven

prepared using (Optional)
based on tools and - Trolleys/
specified operating wheelers
procedures equipme - Grinder and
and nt stuffer
methods of (weighin - Weighing
g scales,
processing scales of
food
. processo varying
2.3 Cleaned r and capacities
raw cutter) and
materials • Function sensitivities
are s and - Impulse
weighed in uses of sealer/
accordanc tools and Pouch tray
e with utensils - Stove
approved for raw - Pressure
specificatio material cooker
ns. preparati - Vacuum
2.4 Tools and on packaging
utensils for • Trimming machine
s of raw
raw - Meat slicer
materials
materials (Optional)
• Methods
are used of - Tie linker
based on accompli (Optional)
work shing - Steamer
requiremen forms - Tools:
ts and and - Syringe/nee
manuals. checklist dles
2.5 Equipment s of raw - Soaking vats
are materials - Frying vats
operated as (Kawa)
following received - Salinometer
manufactur and - Probe
rejects
er’s thermometer
• Procedur
manual. - Timer
es on
reporting - Graduated
of cylinder
defects, - Measuring/li
breakdo quid cups
wn and - Funnel
other - Calculator
irregularit - Knives
ies - Sharpening
during stones/steel
the
activities
103
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
to - Kitchen
immediat shears
e - Chopping
head/sup board
ervisor - Stirring rod/
• Recordin Wooden
g and ladle
reporting
- Set of
of inputs
weights
• Four
fundame - Smoking
ntal materials:
operation - Wood
s - Unprocesse
(addition, d wood
subtracti chips
on, - Wood
multiplica shavings
tion and - Coconut
division) husks &
• Conversi shells
ons - Corn cobs
(metric
- Saw dust
and
English - Raw
system) materials:
for - Salting and
weights curing
and ingredients
measure - Ham nets
s - Packaging
• Ratio materials
and - Sausage
proportio casings
ns for - Plastic bags
preparin - Eggs
g raw
- Poultry
materials
- Meat
• Percenta
ges - Fish
• Food • Kitchen
safety utensils:
principle - Casseroles
s and - Non-stick
practices frying pan
on raw - Food turner
materials - Mixing bowls
preparati - Chopping
ons boards
104
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Food - Colander
handling - Saucepans
practices - Utility trays
on raw - Food tongs
materials - Mixing
preparati implements
ons - Cutting
• Proper
implements
waste
like knives,
disposal
slicers,
• Occupati
onal peelers
Safety - Knife
and honer/honin
Health g steel
Standard - Whetstone
s (carborandu
(OSHS) m)
for raw - Packing
materials equipment:
preparati - Impulse
ons sealer
• Current
- Band sealer
Good
- Vacuum
Manufact
uring sealer
Practices - Fish/other
(cGMP) marine
• Hazard products,
Analysis meat,
& Critical poultry and
Control eggs to be
Points processed
(HACCP) by salting,
basic curing and
principle smoking
• SSOP - Ingredients:
Guidelin - Salt
es
- Sugar
• 7S of
- Condiments
Good
Houseke - Spices
eping - Herbs
• Halal - Food-grade
guideline colorants
s - Food
• Kosher Additives for
and curing
organic
105
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
food - Liquid
processi smoke
ng (flavoring)
guideline - Materials
s relevant to
• Knowled the
ge on proposed
instructio
activity
nal
manuals
• Parts
and
functions
of
equipme
nt,
quality
control
tools/
instrume
nts and
utensils
• Sourcing
of quality
raw
materials
and
ingredien
ts
• Regular
upkeep
of
various
equipme
nt, tools
and
utensils
• Preventiv
e
maintena
nce of
various
equipme
nt and
tools use
for
preparin
g raw
materials
• Values
106
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Socially
responsi
ble
- Cost
conscio
us
- Creative
- Resourc
eful
- Self–
starter
- Nationali
stic and
patriotic
- Self-
esteem
- Environ
mental
and
pollution
conscio
us
- Flexible/
adaptab
le
- Honest
- Dependa
ble
- Innovativ
e
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
listener
and fast
learner
- Punctual/
time
conscio
us
• Segregat
ing
reject
raw
material
107
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
s
• Preparin
g raw
material
s
• Sorting
and
grading
of raw
material
s
• Using
tools
and
utensils
• Operatin
g
equipm
ent such
as
weighin
g
scales,
food
process
or and
cutter
• Practicin
g
sanitatio
n in
preparat
ion of
raw
material
s
• Utilizing
raw
material
trimmin
gs
• Reading
process
flow
charts
for raw
material
s
preparat
108
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ion
• Recordin
g
through
accompl
ishing
forms
and
checklis
t of raw
material
s as
received
and
rejects
includin
g other
inputs \
• Recordin
g and
reportin
g skills
on the
conditio
n and
defects
of tools,
utensils
and
equipm
ent.
• Interpers
onal
skills
• Oral
commu
nication
skills
• Performi
ng basic
mathem
atical
skills
• Performi
ng
conversi
ons
• Practicin
g of
109
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
sanitary
food
handling
for raw
material
s
preparat
ions
• Followin
g
environ
ment
rules
and
regulati
ons in
segrega
ting and
disposin
g
wastes
• Practicin
g OSHS
such as
wearing
of PPE
• Practicin
g
cGMP,
7S
HACCP
and
SSOP
on
preparin
g raw
material
s
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
and
sanitizin
110
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
g
• Sourcing
quality
raw
material
s and
ingredie
nts
LO3 CURE RAW MATERIALS

Criteria Methods
3.1 Required • Salting The following • Incomplete • Demonstratio
ingredients procedu are available: worksheet n
for salting res and - Specific • Discussion • Questioning
and curing techniqu work • Demonstrati
are es. area/station on
measured • Curing - Equipment:
and procedu - Smokehous
res and e
weighed in
techniqu - Chiller/refrig
line with
es
approved erator
• Operatio
specificatio - Freezer
n of
ns and - Cooking
various
Philippine equipm vats
National ent - Drying Oven
Standards (such as (Optional)
(PNS) weighin - Trolleys/
3.2 Curing g scales wheelers
solutions and - Grinder and
are chiller) stuffer
prepared in in line - Weighing
line with with scales of
curing varying
approved
procedu capacities
specificatio res
ns and and
• Using
formulation sensitivities
tools
. (such as - Impulse
3.3 Tools and salinom sealer/
equipment eter and Pouch tray
are meat - Stove
operated thermo - Pressure
following meter) cooker
instruction and - Vacuum
al utensils packaging
manuals. in line machine
111
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
3.4 Raw with - Meat slicer

materials curing (Optional)
are cured procedu - Tie linker
in res (Optional)
accordanc • Reportin - Steamer
e with g - Tools:
curing procedu - Syringe/nee
res for
conditions dles
defects,
and breakdo - Soaking vats
enterprise wn and - Frying vats
requiremen irregular (Kawa)
ts ities - Salinometer
during - Probe
the thermometer
curing - Timer
activitie - Graduated
s to cylinder
immedia - Measuring/li
te quid cups
head/su
- Funnel
pervisor
- Calculator
• Steps in
- Knives
recordin
g inputs - Sharpening
during stones/steel
curing - Kitchen
activitie shears
s using - Chopping
enterpri board
se - Stirring rod/
forms Wooden
• Four ladle
fundam - Set of
ental weights
operatio
- Smoking
ns
materials:
(additio
n, - Wood
subtracti - Unprocesse
on, d wood
multiplic chips
ation - Wood
and shavings
division) - Coconut
• Conversi husks &
ons shells
(metric - Corn cobs
and - Saw dust
English
112
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
system) - Raw
for materials:
weights - Salting and
and curing
measur ingredients
es - Ham nets
• Ratio - Packaging
and
materials
proporti
ons and - Sausage
percent casings
ages of - Plastic bags
ingredie - Eggs
nts for - Poultry
formulat - Meat
ion - Fish
curing • Kitchen
solution utensils:
• Food - Casseroles
safety - Non-stick
principle
frying pan
s and
- Food turner
practice
s for - Mixing bowls
curing - Chopping
activitie boards
s - Colander
• Food - Saucepans
handling - Utility trays
practice - Food tongs
s during - Mixing
curing implements
operatio - Cutting
ns implements
• Proper like knives,
waste
slicers,
disposal
peelers
s
- Knife
• Occupati
onal honer/honin
Safety g steel
and - Whetstone
Health (carborandu
Standar m)
ds for - Packing
curing equipment:
activitie - Impulse
s sealer
• HACCP - Band sealer
basic
113
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
principle - Vacuum
s sealer
• Current - Fish/other
Good marine
Manufa products,
cturing meat,
• Practices poultry and
for
eggs to be
curing
processed
raw
material by salting,
s curing and
• SSOP smoking
for - Ingredients:
curing - Salt
of raw - Sugar
material - Condiments
s - Spices
• Philippin - Herbs
e - Food-grade
National colorants
Standar - Food
ds on
Additives for
cured
curing
meats
and - Liquid
smoked smoke
fish (flavoring)
Guidelin - Materials
es relevant to
• 7S of the
Good proposed
Housek activity
eeping
• Halal
guidelin
es
• Kosher
and
organic
food
processi
ng
guidelin
es
• Knowled
ge on
instructi
onal
114
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
manuals
• Parts
and
function
s of
equipm
ent,
quality
control
tools/
instrum
ents
and
utensils
• Sources
of
curing
ingredie
nts
• Formulati
on and
making
of
salting
and
curing
solution
s and
mixtures
• Regular
upkeep
of
various
equipm
ent,
tools
and
utensils
• Preventiv
e
mainten
ance of
various
equipm
ent and
tools
use for
curing
activitie
s
115
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Values
- Socially
responsi
ble
- Cost
conscio
us
- Creative
- Resourc
eful
- Self–
starter
- Nationali
stic and
patriotic
- Self-
esteem
- Environ
mental
and
pollution
conscio
us
- Flexible/
adaptab
le
- Honest
- Dependa
ble
- Innovativ
e
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
listener
and fast
learner
- Punctual/
time
conscio
us
• Curing
/Salting
skills
• Formulati
116
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ng and
making
curing
solution
s and
mixtures
• Operatin
g
weighin
g scales
and
chiller
• Using
salinom
eter and
meat
thermo
meter
• Recordin
g
weights
of
ingredie
nts
used,
time
and
tempera
ture of
curing /
salting
• Reportin
g of any
equipm
ent
malfunct
ion,
product
or
process
non-
conform
ance
• Accompli
shing
enterpri
se
forms
• Reading
process
117
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
flow
diagram
s/flow
charts
• Performi
ng basic
mathem
atical
skills
• Performi
ng
conversi
ons
• Computi
ng ratio
and
proporti
ons and
percent
ages for
formulat
ion of
curing
solution.
• Applying
environ
mental
rules
and
regulati
ons
such
waste
segrega
tion and
disposal
s
• Practicin
g
sanitary
food
handling
practice
s on
curing
operatio
ns
• Practicin
g OSHS
such as
118
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
wearing
PPE
• Practicin
g
cGMP,
7S,
HACCP,
PNS on
cured
meats
and
SSOP
on
curing
activitie
s
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
curing
ingredie
nts
• Curing
raw
material
s
LO4 PROCESS CURED MATERIALS

Criteria Methods
4.1 Cured • Procedur The following • Incomplete • Demonstratio
materials es of are available: worksheet n
are washing - Specific • Discussion • Questioning
washed and work • Demonstrati
and draining area/station on
drained in of cured - Equipment:
material
accordanc
119
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
e with s - Smokehous
standard • Post- e
operating curing - Chiller/refrig
procedures method erator
. s and - Freezer
4.2 Post - techniqu - Cooking
curing es vats
- Smoking
processes - Drying Oven
- Cooking
are - Cooling (Optional)
performed - Air - Trolleys/
in drying wheelers
accordanc • Different - Grinder and
e to types stuffer
processing and - Weighing
requiremen parts of scales of
ts. smokeh varying
4.3 Food ouse capacities
safety • Sensory and
measures testing sensitivities
are (visual, - Impulse
practiced smell sealer/
and
following Pouch tray
taste)
PNS, - Stove
• Reportin
HACCP g - Pressure
and cGMP procedu cooker
4.4 Work res for - Vacuum
safety defects, packaging
practices irregular machine
are applied ities and - Meat slicer
according breakdo (Optional)
to OSHS wn - Tie linker
4.5 Products during (Optional)
are processi - Steamer
evaluated ng of - Tools:
cured
using - Syringe/nee
material
sensory dles
s to
testing immedia - Soaking vats
according te - Frying vats
to head/su (Kawa)
enterprise pervisor - Salinometer
procedures • Steps in - Probe
recordin thermometer
g time - Timer
and - Graduated
tempera cylinder
ture of
post-
120
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
curing - Measuring/li
process quid cups
es - Funnel
• Accompli - Calculator
shing - Knives
enterpri - Sharpening
se stones/steel
forms
- Kitchen
and
checklis shears
t for - Chopping
post- board
curing - Stirring rod/
activitie Wooden
s ladle
• Food - Set of
safety weights
principle - Smoking
s and materials:
practice - Wood
s for - Unprocesse
post-
d wood
curing
chips
activitie
s - Wood
• Food shavings
handling - Coconut
practice husks &
s for shells
postcuri - Corn cobs
ng - Saw dust
activitie - Raw
s materials:
• Proper - Salting and
waste curing
disposal ingredients
• Occupati - Ham nets
onal
- Packaging
Safety
and materials
Health - Sausage
Standar casings
ds for - Plastic bags
post- - Eggs
curing - Poultry
activitie - Meat
s - Fish
• HACCP • Kitchen
basic utensils:
principle
121
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Good - Casseroles
Manufa - Non-stick
cturing frying pan
practice - Food turner
• SSOP - Mixing bowls
for post- - Chopping
curing boards
activitie
- Colander
s
- Saucepans
• Philippin
- Utility trays
e
National - Food tongs
Standar - Mixing
ds on implements
cured - Cutting
meats implements
and like knives,
smoked slicers,
fish peelers
• 7S of - Knife
Good honer/honin
Housek g steel
eeping
- Whetstone
• Halal
(carborandu
guidelin
m)
es
• Kosher - Packing
and equipment:
organic - Impulse
food sealer
processi - Band sealer
ng - Vacuum
guidelin sealer
es - Fish/other
• Knowled marine
ge on products,
instructi meat,
onal poultry and
manuals
eggs to be
• Parts
processed
and
by salting,
function
s of curing and
equipm smoking
ent, - Ingredients:
quality - Salt
control - Sugar
tools/ - Condiments
instrum - Spices
122
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ents - Herbs
and - Food-grade
utensils colorants
• Sourcing - Food
of post- Additives for
curing curing
ingredie - Liquid
nts and
smoke
material
s for (flavoring)
smoking - Materials
• Regular relevant to
upkeep the
of proposed
various activity
equipm
ent,
tools,
utensils
and
smokeh
ouse
facilities
• Preventiv
e
mainten
ance of
various
equipm
ent and
tools
use in
postcuri
ng
activitie
s
• Values
- Socially
responsi
ble
- Cost
conscio
us
- Creative
- Resourc
eful
- Self–
starter
- Nationali
stic and
123
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
patriotic
- Self-
esteem
- Environ
mental
and
pollution
conscio
us
- Flexible/
adaptab
le
- Honest
- Dependa
ble
- Innovativ
e
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
listener
and fast
learner
- Punctual/
time
conscio
us
• Demonst
rating
washing
and
draining
method
s
• Performi
ng post-
curing
method
s and
techniqu
es
• Reading
flow
diagram
s/flow
124
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
charts
• Recordin
g time
and
tempera
ture for
post-
curing
process
es
through
accompl
ishing
enterpri
se
forms
• Reportin
g of any
equipm
ent
malfunct
ion,
product
or
process
nonconf
ormanc
e
• Practicin
g oral
commu
nication
skills
• Performi
ng
interper
sonal
skills
• Applying
environ
mental
rules
and
regulati
ons
such
waste
segrega
tion and
disposal
125
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
s
• Practicin
g
sanitary
food
handling
practice
s on
post-
curing
activitie
s
• Practicin
g OSHS
such as
wearing
PPE
• Practicin
g
cGMP,
HACCP
basic
principle
s,
SSOP,
PNS
and 7S
on post-
curing
activitie
s
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
post-
curing
ingredie
nts and
material
126
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
s
• Maintaini
ng
smokeh
ouse
and
facilities
• Evaluatin
g
product
s
through
sensory
testing
LO5 PACK PROCESSED CURED MATERIALS

Criteria Methods
5.1 Processed • Different The following • Incomplete • Demonstratio
cured packing are available: worksheet n
materials material - Specific • Discussion • Questioning
are packed s work • Demonstrati
and • Packing area/station on
weighed in procedu - Equipment:
accordanc res and - Smokehous
techniqu e
e with
es - Chiller/refrig
product
• Primary, erator
specificatio
seconda
ns - Freezer
ry, and
5.2 Processed - Cooking
tertiary
cured packagi vats
products ng - Drying Oven
are sealed • Labeling (Optional)
and informat - Trolleys/
labeled in ion wheelers
accordanc - Name of - Grinder and
e with product stuffer
product - Net - Weighing
specificatio weight scales of
- Ingredien varying
ns
ts capacities
5.3 Packing
- Producti
procedures and
on/expir
are sensitivities
y date
practiced - Manufact - Impulse
in urer’s sealer/
accordanc address Pouch tray
127
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
e to - Allergen - Stove
cCGMP program - Pressure
5.4 Packing • Sealing cooker
equipment procedu - Vacuum
is operated res and packaging
in techniqu machine
accordanc es - Meat slicer
• Different
e with (Optional)
packing
instructions - Tie linker
equipm
manual ent (Optional)
5.5 Finished • Steps of - Steamer
product operatin - Tools:
inspection g - Syringe/nee
is packing dles
performed equipm - Soaking vats
to ensure ent - Frying vats
conformity • Checking (Kawa)
with techniqu - Salinometer
specificatio es for - Probe
ns. finished thermometer
5.6 Food product - Timer
safety • Reportin - Graduated
g of
practices cylinder
defects,
are - Measuring/li
irregular
employed ities and quid cups
according breakdo - Funnel
to HACCP wn - Calculator
and cGMP during - Knives
5.7 Work packing - Sharpening
safety operatio stones/steel
measures ns to - Kitchen
are applied immedia shears
in te - Chopping
accordanc head/su board
e with pervisor - Stirring rod/
OSHS. • Accompli Wooden
shing
ladle
enterpri
se - Set of
forms weights
for - Smoking
recordin materials:
g of - Wood
product - Unprocesse
s d wood
weights chips
• Recordin
128
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
g of - Wood
non- shavings
conform - Coconut
ance husks &
packed shells
product - Corn cobs
Four
- Saw dust
fundam
ental - Raw
operatio materials:
ns - Salting and
(additio curing
n, ingredients
subtracti - Ham nets
on, - Packaging
multiplic materials
ation - Sausage
and casings
division) - Plastic bags
• Conversi - Eggs
ons
- Poultry
(metric
- Meat
and
English - Fish
system) • Kitchen
for utensils:
weights - Casseroles
of - Non-stick
packed frying pan
product - Food turner
• Food - Mixing bowls
safety - Chopping
principle boards
s and - Colander
practice
- Saucepans
s for
packing - Utility trays
operatio - Food tongs
ns - Mixing
• Food implements
handling - Cutting
practice implements
s for like knives,
packing slicers,
operatio peelers
ns - Knife
• Proper honer/honin
waste g steel
disposal
• Occupati
129
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
onal - Whetstone
Safety (carborandu
and m)
Health - Packing
standar equipment:
ds for - Impulse
packing
sealer
operatio
ns - Band sealer
• HACCP - Vacuum
basic sealer
principle - Fish/other
s marine
• Current products,
Good meat,
Manufa poultry and
cturing eggs to be
practice processed
s by salting,
• SSOP of curing and
packing smoking
operatio - Ingredients:
ns
- Salt
• PNS on
- Sugar
cured
meats - Condiments
and - Spices
smoked - Herbs
fish - Food-grade
• 7S of colorants
Good - Food
Housek Additives for
eeping curing
• Halal - Liquid
guidelin smoke
es (flavoring)
• Knowled - Materials
ge on relevant to
instructi
the
onal
proposed
manuals
activity
• Parts
and
function
s of
packing
equipm
ent
• Sourcing
130
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
of
packing
material
s for
finished
product
s
• Regular
upkeep
of
various
equipm
ent,
tools,
utensils
and
packing
facilities
• Preventiv
e
mainten
ance of
packing
equipm
ent and
tools
• Values
- Socially
responsi
ble
- Cost
conscio
us
- Creative
- Resourc
eful
- Self–
starter
- Nationali
stic and
patriotic
- Self-
esteem
- Environ
mental
and
pollution
conscio
us
- Flexible/
131
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
adaptab
le
- Honest
- Dependa
ble
- Innovativ
e
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
listener
and fast
learner
- Punctual/
time
conscio
us
• Packing
skills for
processe
d cured
materials
• Labeling
and
sealing
skills for
processe
d cured
products
• Operatin
g
packing
equipme
nt such
as sealer
• Inspectin
g
finished
products
for
conforma
nce to
specificat
ions
• Reading
132
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
flow
diagrams
/flow
charts
• Recordin
g of
finished
products
weights
using
enterpris
e
forms/ch
ecklist
• Reportin
g of any
equipme
nt
malfuncti
on,
product
or
process
nonconfo
rmance
during
packing
operation
s
• Practicin
g oral
communi
cation
skills
• Performi
ng
interpers
onal
skills
• Performi
ng basic
mathema
tical
skills
• Performi
ng
conversi
ons
• Applying
133
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
environm
ental
rules and
regulatio
ns such
waste
segregati
on and
disposals
• Practicin
g
sanitary
food
handling
during
packing
operation
s
• Practicin
g OSHS
such as
wearing
of PPE
• Practicin
g cGMP,
7S,
SSOP,
PNS and
HACCP
• Maintaini
ng
various
equipme
nt, tools
and
utensils
such as
cleaning
and
sanitizing
• Sourcing
packing
materials
• Maintaini
ng
packing
areas
and
facilities
134
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
LO6 PERFORM POST- PRODUCTION ACTIVITIES

Criteria Methods
6.1 Packed • Different The following • Incomplete • Demonstratio
finished storage are available: worksheet n
food condition - Specific • Discussion • Questioning
products s work • Demonstrati
are stored • Operatio area/station on
according n of - Equipment:
to required storage - Smokehous
equipme e
storage
nt - Chiller/refrig
condition
(chiller/fr
6.2 Tools, erator
eezer)
materials - Freezer
• Storing
and - Cooking
procedur
equipment es and vats
are techniqu - Drying Oven
cleaned es for (Optional)
and stored packed - Trolleys/
based on products wheelers
workplace • Cleaning - Grinder and
procedures and stuffer
and storing - Weighing
operation methods scales of
for varying
manuals
equipme capacities
6.3 Proper
nt, tools
disposal of and
and
wastes are sensitivities
utensils
practiced - Impulse
• Storing
according procedur sealer/
to es for Pouch tray
environme excess - Stove
ntal rules materials - Pressure
and and cooker
regulations ingredien - Vacuum
. ts packaging
6.4 Production • Producti machine
data on data - Meat slicer
checklist is • Recordin (Optional)
g of - Tie linker
accomplish
storage (Optional)
ed
time and
according - Steamer
temperat
to - Tools:
ure.
enterprise - Syringe/nee
• Preparati
protocol on of dles
- Soaking vats
135
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
daily - Frying vats

productio (Kawa)
n input - Salinometer
report - Probe
(spoilage thermometer
and - Timer
rejects)
- Graduated
• Recordin
cylinder
g
procedur - Measuring/li
es of quid cups
productio - Funnel
n data - Calculator
using - Knives
enterpris - Sharpening
e forms stones/steel
• Reportin - Kitchen
g shears
procedur - Chopping
es on board
condition - Stirring rod/
s of
Wooden
tools,
ladle
equipme
nt and - Set of
utensils weights
to - Smoking
immediat materials:
e head/ - Wood
supervis - Unprocesse
or. d wood
• Inventory chips
of - Wood
excess shavings
materials - Coconut
and of
husks &
finished
shells
products
- Corn cobs
• Proper
waste - Saw dust
disposal - Raw
• Occupati materials:
onal - Salting and
Safety curing
and ingredients
Health - Ham nets
Standard - Packaging
s on post materials
productio
n
136
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
activities - Sausage
• HACCP casings
basic - Plastic bags
principle - Eggs
s on - Poultry
storage - Meat
of - Fish
finished
• Kitchen
products
• Current utensils:
Good - Casseroles
Manufact - Non-stick
uring frying pan
practices - Food turner
• SSOP of - Mixing bowls
post- - Chopping
productio boards
n - Colander
activities - Saucepans
• PNS on - Utility trays
storage - Food tongs
of - Mixing
finished
implements
products
- Cutting
• 7S of
Good implements
Houseke like knives,
eping slicers,
• Halal peelers
guideline - Knife
s honer/honin
• Knowled g steel
ge on - Whetstone
instructio (carborandu
nal m)
manuals - Packing
• Parts equipment:
and - Impulse
functions
sealer
of all
- Band sealer
equipme
nt, tools - Vacuum
and sealer
utensils - Fish/other
used in marine
salting, products,
curing meat,
and poultry and
smoking eggs to be
137
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
operation processed
s, by salting,
including curing and
storage smoking
ingredien - Ingredients:
ts - Salt
• Basic - Sugar
arithmeti
- Condiments
cal
operation - Spices
s like - Herbs
multiplica - Food-grade
tion, colorants
division, - Food
addition Additives for
and curing
subtracti - Liquid
on smoke
• Inventory (flavoring)
of - Materials
equipme relevant to
nt, tools,
the
utensils
proposed
and
materials activity
• Environ
mental
protectio
n and
concern
• Food
safety
principle
s and
practices
for
storage
equipme
nt
• Sourcing
of
cleaning
materials
during
shutting
down
operation
s
• Regular
upkeep
138
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
of
various
equipme
nt, tools,
utensils
and
packing
facilities
• Preventiv
e
maintena
nce of
equipme
nt, tools
and
utensils
use in
post-
productio
n
activities
• Maintena
nce of
storage
facilities
and
room
• Values
- Socially
responsi
ble
- Cost
conscio
us
- Creative
- Resourc
eful
- Self–
starter
- Nationali
stic and
patriotic
- Self-
esteem
- Environ
mental
and
pollution
conscio
us
139
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Flexible/
adaptab
le
- Honest
- Dependa
ble
- Innovativ
e
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
listener
and fast
learner
- Punctual/
time
conscio
us
• Storing
package
d food
products
• Cleaning
and
storing of
equipme
nt, tools
and
utensils
• Storing
excess
materials
and
ingredien
ts
• Recordin
g of
storage
time and
temperat
ure for
finished
products
• Recordin
g of
140
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
spoilage
and
rejects
• Recordin
g of
productio
n data
• Accompli
shing/
completi
ng
enterpris
e forms
and
checklist
on
packing
activities
• Practicin
g
interpers
onal
skills
• Demonst
rating
oral
communi
cation
skills
• Accompli
shing
inventory
forms
• Demonst
rating
basic
mathema
tical
skills for
productio
n data
recording
• Followin
g
environm
ental
rules and
regulatio
ns such
141
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
as
wastes
segregati
ng and
disposals
.
• Practicin
g
sanitary
food
handling
upon
storing
finished
products
• Practicin
g OSHS
such as
wearing
PPE
during
post
productio
n
activities
• Practicin
g cGMP,
7S,
SSOP,
PNS and
HACCP
• Maintaini
ng
various
equipme
nt, tools
and
utensils
such as
cleaning
and
sanitizing
• Stowing
of
equipme
nt, tools,
utensils
and
materials
• Sourcing
142
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
cleaning
materials
• Maintaini
ng
working
areas
and
storage
facilities
Unit of Competency: PROCESS FOODS BY FERMENTATION AND PICKLING
Module Title: PROCESSING FOODS BY FERMENTATION AND PICKLING
process foods by fermentation and pickling.
LO2 Prepare raw materials
LO3 Perform pickling activities
LO4 Conduct post- production activities
Details of Learning Outcomes

Criteria Methods
1.1 Equipment • Uses The following • Lecture/Inco • Demonstratio
and tools and are available: mplete n
are functions • Work area/ worksheet • Questioning
prepared in of station • Discussion
accordanc equipme • Materials • Demonstrati
e with nt, tools relevant to on
manufactur and the
utensils.
143
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
er’s • Inspectio proposed

specificatio n and activity
ns checking • Equipment:
1.2 Processing procedur - Cold storage
materials es of equipment
are various like chiller,
sourced- equipme
refrigerator,
nt, tools
out and freezer,
and
made utensils - Trolleys
available • Calibrati - Weighing
according on of scale of
to work quality various
requiremen control capacities
ts. tools and
1.3 Kitchen • Calibrati sensitivities
utensils on of - Food
are weighing processor
checked scales - Plastic
and • Testing impulse
sanitized in methods sealer
accordanc of - Cooking vat
equipme
e with Tools and
nt
manufactur instruments
• Cleaning
er’s - Probe
procedur
specificatio es of thermometer
ns. weighing - Timer
1.4 Safety scales - pH meter
measures • Sanitatio - calculator
are applied n Fermentatio
in methods n vats
accordanc of • Kitchen
e with kitchen Utensils:
Occupation utensils - Casserole,
al Safety • Procedur - colanders
and Health es on - bowls
Standards reporting
- food tongs
of
(OSHS) - strainers
condition
s and - basting
defects/ spoon
breakdo - paddle
wn of - lifter
equipme - wire baskets
nt, tools Cutting
and implements
utensils such as
to - knives,
144
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
immediat - peelers,
e - slicer,
head/sup - cutter,
ervisor - chopping
• Methods boards
of • Raw
accompli
materials:
shing
inspectio - Fruits and
n forms fruit juices
and - Coco water
checklist - Fish and
s for Other
preparati marine
on of products
equipme • Ingredients:
nt, tools - Refined
and sugar
kitchen - Salt
utensils
- Water
• Basic
- Spices
compone
nts of a - Herbs
report - Condiments
• Proper
waste
disposal
• Occupati
onal
Safety
and
Health
Standard
s
(OSHS)
• Current
Good
Manufact
uring
Practices
Sanitatio
n
Standard
Operatin
g
Procedur
es
(SSOP)
for
preparati
145
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
on of
equipme
nt, tools
and
kitchen
utensils
Guidelin
es
• 7S (sort,
systemat
ize,
sweep,
standardi
ze, self-
discipline
, safety
and
security)
of Good
Houseke
eping
• Halal
guideline
s
• Usage of
instructio
nal
manuals
• Parts
and
functions
of
equipme
nt,
quality
control
tools/
instrume
nts and
utensils
• Sources
of good
quality
supplies
and
materials
in line
with
preparati
on
146
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
activities.
• Regular
upkeep
of
various
equipme
nt, tools
and
utensils
• Preventiv
e
maintena
nce of
various
equipme
nt and
tools
• Values
- Self-
esteem
- Time
conscio
us
- Punctual
- Flexible
- Adaptabl
e
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
147
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Inspectin
g and
checkin
g skills
• Calibrati
ng of
weighin
g scales
and
quality
control
tools
such as
pH
meter.
• Testing
of
equipm
ent
• Cleaning
and
sanitizin
g
kitchen
utensils
• Recordin
g and
reportin
g skills
on the
conditio
n and
defects
of tools,
utensils
and
equipm
ent.
• Practicin
g
commu
nication
skills
Interper
sonal
skills
Oral
commu
nication
Writing
148
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
skills,
accompl
ishing
forms
and
checklis
t in line
with
preparat
ion
activitie
s
• Followin
g
environ
ment
rules
and
regulati
ons in
segrega
ting and
disposin
g
wastes
• Practicin
g OSHS
such as
wearing
PPE
Persona
l
Protecti
ve
Equipm
ent)
• Practicin
g
cGMP,
SSOP
and 7S
• Practicin
g
sanitatio
n in
preparin
g
various
equipm
ent,
149
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
tools
and
utensils
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
quality
supplies
and
processi
ng
material
s
accordin
g to
specific
ations.
• Preparin
g
processi
ng
material
s
LO2 PREPARE RAW MATERIALS

Criteria Methods
2.1 Inspect • Methods The following • Lecture/Inco • Demonstratio
and of are available: mplete n
sample inspecti • Work area/ worksheet • Questioning
deliveries ng station • Discussion
Sort and /samplin • Materials • Demonstrati
grade raw g relevant to on
materials deliverie the
s
Clean, proposed
• Sorting
wash and activity
and
• Equipment:
150
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
weigh raw grading - Cold storage

materials raw equipment
2.2 Weigh raw material like chiller,
materials s refrigerator,
2.3 Cut and • Procedur freezer,
size raw es of - Trolleys
materials preparin - Weighing
g raw
2.4 Operate scale of
material
equipment s various
such as • Function capacities
food s and and
processor, uses of sensitivities
cutter and tools - Food
weighing and processor
scales utensils - Plastic
2.5 Store raw for raw impulse
material material sealer
trimmings preparat - Cooking vat
for ion Tools and
fermentatio • Steps in instruments
n and using - Probe
tools
pickling thermometer
and
2.6 Accomplish operatin - Timer
forms and g - pH meter
checklist of equipm - calculator
raw ent o Fermentatio
materials weighin n vats
as g scales • Kitchen
received o food Utensils:
and rejects process - Casserole,
including or and o - colanders
other cutter - bowls
inputs Trimmin - food tongs
gs of
2.7 Record - strainers
raw
and report - basting
material
the s spoon
condition • Methods - paddle
and of - lifter
defects of accompl - wire baskets
tools, ishing Cutting
utensils forms implements
and and such as
equipment checklis - knives,
Perform ts of raw - peelers,
basic material - slicer,
s as - cutter,
received
151
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
mathemati and - chopping

cal skills rejects boards
2.8 Perform • Procedur • Raw
percentage es on materials:
and reportin - Fruits and
formulation g of fruit juices
o Perform defects,
- Coco water
breakdo
conversion - Fish and
wn and
2.9 Practice other Other
sanitary irregular marine
food ities products
handling during • Ingredients:
practices the - Refined
on activitie sugar
fermentatio s to - Salt
n immedia - Water
operations te head/ - Spices
2.10 Practic supervis - Herbs
e applying or
- Condiments
cGMP, 7S, • Recordin
g and
HACCP
reportin
and SSOP
g of
on inputs
preparing • Four
raw fundam
materials ental
2.11 Segreg operatio
ate and ns
dispose (additio
waste in n,
designated subtracti
containers on,
2.12 Use multiplic
ation
PPE
and
2.13 Maintai
division)
n by - Conversi
practice ons
cleaning (metric
and and
sanitizing English
various system)
equipment, for
tools and weights
utensils and
2.14 Practic measur
e sourcing es
- Ratio
152
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
of quality and
raw proporti
materials ons for
and preparin
ingredients g raw
material
s
- Percenta
ges
• Food
safety
principle
s and
practice
s on
alcoholi
c and
acetic
acid
ferment
ation
• Current
Good
Manufa
cturing
Practice
s
• Hazard
Analysis
&
Critical
Control
Points
(HACC
P) basic
principle
• Sanitatio
n
Standar
d
Operati
ng
Procedu
res
(SSOP)
• Waste
manage
ment
• Occupati
onal
153
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
Safety
and
Health
Standar
ds
(OSHS)
• Guidelin
es:
- 7S (sort,
systema
tize,
sweep,
standar
dize,
self-
disciplin
e, safety
and
security)
of Good
Housek
eeping
- Halal
guidelin
es
- Kosher
and
organic
food
processi
ng
guidelin
es
LO3 PERFORM PICKLING ACTIVITIES

Criteria Methods
3.1 Pickle raw • Pickling The following • Lecture/Inco • Demonstratio
materials procedur are available: mplete n
- Fruits es and • Work area/ worksheet • Questioning
- Vegetable techniqu station • Discussion
3.2 Practice es • Materials • Demonstrati
operating including relevant to on
- Food recordin the
g time
Processor proposed
and
- weighing activity
temperat
scale ure of • Equipment:
pickling
154
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
3.3 Store raw • Philippin - Cold storage

material e equipment
trimmings National like chiller,
for Standar refrigerator,
fermentatio ds on freezer,
n and pickling - Trolleys
pickling • Operate - Weighing
equipme
3.4 Calibrate scale of
nt for
quality various
pickling
control capacities
• Trimming
tools s of raw and
3.5 Practice material sensitivities
use of s - Food
tools such • Quality processor
as pH control - Plastic
meter, tools impulse
refractomet • Weighing sealer
er and scale o - Cooking vat
salinomete Refracto Tools and
r meter instruments
3.6 Evaluate pH - Probe
pickled meter o thermometer
salinom
products - Timer
eter
3.7 Inspect the - pH meter
• Sensory
quality of testing - calculator
pickled raw of Fermentatio
materials pickled n vats
3.8 Accomplish product • Kitchen
forms and • Inspectio Utensils:
checklist of n of - Casserole,
raw pickled - colanders
materials raw - bowls
as material - food tongs
received s - strainers
and rejects - texture - basting
including - smell
spoon
- color
other - paddle
• Producti
inputs - lifter
on Data
3.9 Record - wire baskets
• Good
and report quality Cutting
the of raw implements
condition material such as
and s for - knives,
defects of pickling - peelers,
tools, • Methods - slicer,
utensils of - cutter,
155
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
and accompli - chopping

equipment shing boards
3.10 Perfor forms • Raw
m basic and materials:
mathemati checklist - Fruits and
cal skills s of raw
fruit juices
material
- Perform - Coco water
s as
percentage received - Fish and
and and Other
formulation rejects marine
of pickling • Procedur products
mixtures es on • Ingredients:
- Perform reporting - Refined
conversion of sugar
s of defects, - Salt
measures breakdo - Water
and wn and - Spices
weights other - Herbs
3.11 Practic irregulari
- Condiments
ties
e sanitary
during
food
the
handling activities
for pickling to
of raw immedia
materials/ te head/
ingredients supervis
3.12 Maintai or
n by • Recordin
practice g and
cleaning reporting
and of inputs
sanitizing • Four
various fundame
ntal
equipment,
operatio
tools and
ns
utensils (addition
3.13 Segreg ,
ate and subtracti
dispose on,
waste multiplic
3.14 Use ation
PPE and
3.15 Clean division)
and - Conversi
sanitize ons
various (metric
and
156
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
equipment, English
tools and system)
utensils for
weights
and
measure
s
- Ratio
and
proportio
ns for
preparin
g raw
material
s
- Percenta
ges
• Inspectio
n of
fermente
d raw
material
s
- Sensory-
visual
- Smell
- Taste
• Good
qualities
of
fermente
d raw
material
s
• Food
safety
principle
s and
practice
s for
fermente
d
activities
• HACCP
basic
principle
s
• Current
Good
Manufac
157
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
turing
Practice
s for
fermente
d raw
material
s
• SSOP
for
fermente
d raw
material
s
• Guidelin
es:
- 7S (sort,
systema
tize,
sweep,
standard
ize, self-
disciplin
e, safety
and
security)
of Good
Houseke
eping
- Halal
guidelin
es
- Kosher
and
organic
food
processi
ng
guidelin
es
• Waste
manage
ment
• Occupati
onal
Safety
and
Health
Standar
ds for
curing
158
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
activities
LO4 CONDUCT POST- PRODUCTION ACTIVITIES

Criteria Methods
4.1 Inspect • Inspectio The following • Lecture/Inco • Demonstratio
and check n and are available: mplete n
different checking • Work area/ worksheet • Questioning
equipment, procedur station • Discussion
apparatus, es of • Materials • Demonstrati
tools and various relevant to on
utensils equipme the
nt, tools
4.2 Prepare proposed
and
inspection activity
utensils
report • Quality • Equipment:
4.3 Calibrate control - Cold storage
quality tools equipment
control • Quality like chiller,
tools processi refrigerator,
4.4 Select ng freezer,
quality material - Trolleys
processing s - Weighing
materials • Methods scale of
4.5 Accomplish of various
forms and accompli capacities
checklist of shing and
forms
raw sensitivities
and
materials - Food
checklist
as s of raw processor
received material - Plastic
and rejects s as impulse
including received sealer
other and - Cooking vat
inputs rejects Tools and
4.6 Record • Procedur instruments
and report es on - Probe
the reporting thermometer
condition of - Timer
and defects, - pH meter
defects of breakdo - calculator
wn and
tools, Fermentatio
other
utensils irregulari n vats
and ties • Kitchen
equipment during Utensils:
159
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
4.7 Practice the - Casserole,

sanitary activities - colanders
food to - bowls
handling immedia - food tongs
for raw te head/ - strainers
materials supervis - basting
or
preparation spoon
• Recordin
4.8 Practice - paddle
g and
applying reporting - lifter
cGMP, 7S, of inputs - wire baskets
HACCP • Food Cutting
and SSOP safety implements
on principle such as
preparing s and - knives,
raw practice - peelers,
materials s on raw - slicer,
4.9 Segregate material - cutter,
and s - chopping
dispose preparati boards
ons
waste in • Raw
designated • Current
materials:
Good
containers - Fruits and
Manufac
4.10 Use turing fruit juices
PPE Practice - Coco water
4.11 Maintai s - Fish and
n by • Hazard Other
practice Analysis marine
cleaning & products
and Critical • Ingredients:
sanitizing Control - Refined
various Points sugar
equipment, (HACCP - Salt
tools and ) basic - Water
utensils principle
- Spices
s
4.12 Practic - Herbs
• Sanitatio
e sourcing - Condiments
n
of quality Standar
raw d
materials Operatin
and g
ingredients Procedu
res
(SSOP)
• Waste
manage
ment
160
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Occupati
onal
Safety
and
Health
Standar
ds
(OSHS)
• Guidelin
es:
- 7S (sort,
systema
tize,
sweep,
standard
ize, self-
disciplin
e, safety
and
security)
of Good
Houseke
eping
- Halal
guidelin
es
- Kosher
and
organic
food
processi
ng
guidelin
es
Unit of Competency: PROCESS FOOD BY SUGAR CONCENTRATION
Module Title: PROCESSING FOOD BY SUGAR CONCENTRATION
process foods by sugar concentration which include to prepare
equipment, tools, materials and utensils, prepare the raw
materials, pack sugar concentrated products and perform post-
production activities.
161
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
LO3 Cook sugar concentrates
LO4 Pack sugar concentrated products
LO5 Perform post-production activities

Criteria Methods
are functions • Specific worksheet • Questioning
prepared in of work • Discussion
equipme area/station
accordanc • Demonstrati
e with nt, tools • Materials on
and relevant to
manufactur
utensils.
er’s the
• Inspectio
specificatio proposed
n and
ns checking activity
1.2 Processing procedur • Equipment
materials es of and Tools:
are various - Cold storage
sourced- equipme equipment
out and nt, tools like chiller,
made and refrigerator,
available utensils freezer,
according • Calibrati - Weighing
to work on of scale of
requiremen quality various
ts. control
capacities
tools
1.3 Kitchen and
• Calibrati
utensils sensitivities
on of
are weighing - Cooking
checked scales equipment
and • Testing
162
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
sanitized in methods like

accordanc of stove/burner
e with equipme - Steam
manufactur nt jacketed
er’s • Cleaning kettle, jar
specificatio procedur lifter, wire
ns. es of baskets,
weighing
1.4 Safety chopping
scales
measures boards,
• Sanitatio
are applied n vegetable
in methods cutter,
accordanc of blender
e with kitchen (stainless
Occupation utensils steel), food
al Safety • Procedur processor,
and Health es on juice
Standards reporting extractor
(OSHS) of - Personal
condition Protective
s and Equipment
defects/ (PPE)
breakdo
include
wn of
equipme apron,
nt, tools mouth
and masks,
utensils gloves and
to rubber
immediat boots,
e headgears
head/sup such as
ervisor caps,
• Methods hairnets
of • Processing
accompli
materials:
shing
- Sugar
inspectio
n forms - Water
and - Food
checklist additives
s for • Kitchen
preparati utensils:
on of - Cutting
equipme implements
nt, tools such as:
and ➢ knives
kitchen ➢ peelers
utensils
• Basic
163
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
compone ➢ pulper
nts of a finisher
report ➢ slicer
• Proper ➢ cutter
waste (for small
disposal scale)
• Occupati - Cooking
onal
utensils like:
Safety
➢ stainless
and
Health enamele
Standard d plastic
s casserol
(OSHS) e
• Current ➢ colander
Good s
Manufact ➢ bowls
uring ➢ food
Practices tongs
Sanitatio ➢ steamer
n ➢ strainer
Standard ➢ basting
Operatin
spoon
g
Procedur paddle
es ➢ spatula
(SSOP) ➢ ladle
for • Raw
preparati materials:
on of - Fruits
equipme - Vegetables
nt, tools • Packing
and equipment:
kitchen - Impulse
utensils
sealer
Guidelin
es - Band sealer
• 7S (sort, - Vacuum
systemat sealer
ize, - Plastic
sweep, protect cap
standardi sealer
ze, self- - Plastic
discipline sealer
, safety - Hot blower
and
security)
of Good
Houseke
eping
164
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Halal
guideline
s
• Usage of
instructio
nal
manuals
• Parts
and
functions
of
equipme
nt,
quality
control
tools/
instrume
nts and
utensils
• Sources
of good
quality
supplies
and
materials
in line
with
preparati
on
activities.
• Regular
upkeep
of
various
equipme
nt, tools
and
utensils
• Preventiv
e
maintena
nce of
various
equipme
nt and
tools
• Values
- Self-
esteem
165
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Time
conscio
us
- Punctual
- Flexible
- Adaptabl
e
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
• Inspectin
g and
checkin
g skills
• Calibrati
ng of
weighin
g scales
and
quality
control
tools
such as
pH
meter.
• Testing
of
equipm
ent
• Cleaning
166
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
and
sanitizin
g
kitchen
utensils
• Recordin
g and
reportin
g skills
on the
conditio
n and
defects
of tools,
utensils
and
equipm
ent.
• Practicin
g
commu
nication
skills
Interper
sonal
skills
Oral
commu
nication
Writing
skills,
accompl
ishing
forms
and
checklis
t in line
with
preparat
ion
activitie
s
• Followin
g
environ
ment
rules
and
regulati
ons in
167
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
segrega
ting and
disposin
g
wastes
• Practicin
g OSHS
such as
wearing
PPE
Persona
l
Protecti
ve
Equipm
ent)
• Practicin
g
cGMP,
SSOP
and 7S
• Practicin
g
sanitatio
n in
preparin
g
various
equipm
ent,
tools
and
utensils
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
quality
supplies
and
168
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
processi
ng
material
s
accordin
g to
specific
ations.
• Preparin
g
processi
ng
material
s
LO2 PREPARE RAW MATERIALS

Criteria Methods
2.1 Raw • Identifyin The following • Lecture/Inco • Demonstratio
materials g are available: mplete n
are sorted accepta • Specific worksheet • Questioning
and graded ble work • Discussion
quality area/station
in • Demonstrati
accordanc raw • Materials on
e with material relevant to
s and
product the
other
ingredie
ns and nts used activity
standards. to • Equipment
2.2 Sorted preserv and Tools:
fruits are e fruits - Cold storage
prepared by equipment
according sugar like chiller,
to required concent refrigerator,
forms and ration freezer,
target • Preparin - Weighing
finished g scale of
product procedu various
res of
2.3 Prepared capacities
raw
fruits for material and
jelly and s sensitivities
marmalade • Sorting - Cooking
making are and equipment
boiled to grading like
obtain the method stove/burner
s for
raw
169
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
juice material - Steam

extract s jacketed
2.4 Required Prepara kettle, jar
amounts of tion of lifter, wire
pectin sorted baskets,
(jams and fruits chopping
jellies), • Jelly and boards,
marmal
sugar and vegetable
ade
citric acid making cutter,
are • Measure blender
measured ment of (stainless
according required steel), food
to pectin, processor,
specificatio sugar juice
ns and extractor
2.5 Tools and citric - Personal
utensils for acid Protective
raw • Steps in Equipment
materials using (PPE)
are used tools include
based on and apron,
operatin
work mouth
g
requiremen equipm masks,
ts and ent gloves and
manuals. (weighin rubber
2.6 Equipment g boots,
are scales, headgears
operated food such as
following process caps,
manufactur or, pH hairnets
er’s meter • Processing
manual. and materials:
cutter) - Sugar
• Function
- Water
s and
- Food
uses of
tools additives
and • Kitchen
utensils utensils:
for raw - Cutting
material implements
preparat such as:
ion ➢ knives
• Trimming ➢ peelers
s of raw ➢ pulper
material finisher
s ➢ slicer
• Procedur
170
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
e in ➢ cutter
testing (for small
pectin scale)
content, - Cooking
total utensils like:
soluble ➢ stainless
solids
enamele
(TSS)
and pH d plastic
• Methods casserol
of e
accompl ➢ colander
ishing s
forms ➢ bowls
and ➢ food
checklis tongs
ts of raw ➢ steamer
material ➢ strainer
s as ➢ basting
received spoon
and
paddle
rejects
➢ spatula
• Procedur
➢ ladle
es on
reportin • Raw
g of materials:
defects, - Fruits
breakdo - Vegetables
wn and • Packing
other equipment:
irregular - Impulse
ities sealer
during - Band sealer
the
- Vacuum
activitie
sealer
s to
immedia - Plastic
te protect cap
head/su sealer
pervisor - Plastic
• Recordin sealer
g and - Hot blower
reportin
g of
inputs
Four
fundam
ental
operatio
ns
171
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
(additio
n,
subtracti
on,
multiplic
ation
and
division)
• Conversi
ons
(metric
and
English
system)
for
weights
and
measur
es
• Ratio
and
proporti
ons for
formulat
ion of
• Percenta
ges
• Food
safety
principle
s and
practice
s on raw
material
s
preparat
ions
• Food
handling
practice
s on raw
material
s
preparat
ions
• Proper
waste
disposal
• Occupati
172
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
onal
Safety
and
Health
Standar
ds
(OSHS)
for raw
material
s
preparat
ions
• Current
Good
Manufa
cturing
Practice
s
• Hazard
Analysis
&
Critical
Control
Points
(HACC
P) basic
principle
s
• Philippin
e
Quality
Challen
ge
(PQC)
and
• ISO,
HACCP,
EMS
(Environ
mental
Manage
ment
System)
Accepta
ble
Quality
Level
(AQL) of
raw
material
173
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
s and
ingredie
nts
• SSOP
Guidelin
es
• 7S of
Good
Housek
eeping
• Halal
guidelin
es
• Kosher
and
organic
food
processi
ng
guidelin
es
• Usage of
instructi
onal
manuals
• Parts
and
function
s of
equipm
ent,
quality
control
tools/
instrum
ents
and
utensils
• Sourcing
of
quality
raw
material
s and
ingredie
nts
• Regular
upkeep
of
174
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
various
equipm
ent,
tools
and
utensils
• Preventiv
e
mainten
ance of
various
equipm
ent and
tools
use for
preparin
g raw
material
s
Sorting
and
grading
of raw
material
s
• Segregat
ing
reject
raw
material
s
• Preparin
g sorted
fruits
• Performi
ng jelly
and
marmal
ade
making
• Using
tools
and
utensils
• Operatin
g
equipm
ent such
as
weighin
175
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
g
scales,
food
process
or,
cutter
• Practicin
g
sanitatio
n in
preparat
ion of
raw
material
s
• Utilizing
raw
material
trimmin
gs
• Preparin
g Acid
and
Sugar
Mixture
and
Pectin
• Testing
pectin
concent
ration
• Determin
ing TSS
and ph
• Reading
process
flow
charts
for raw
material
s
preparat
ion
• Recordin
g
through
accompl
ishing
forms
176
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
and
checklis
t of raw
material
s as
received
and
rejects
includin
g other
inputs
• Recordin
g and
reportin
g skills
on the
conditio
n and
defects
of tools,
utensils
and
equipm
ent.
• Interpers
onal
skills
• Oral
commu
nication
skills
• Computi
ng
brix/acid
ratio
• Performi
ng basic
mathem
atical
skills
• Performi
ng
conversi
ons
• Acid ratio
adjustm
ent and
comput
ation
177
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
Practici
ng of
sanitary
food
handling
for raw
material
s
preparat
ions
• Followin
g
environ
ment
rules
and
regulati
ons in
segrega
ting and
disposin
g
wastes
• Practicin
g OSHS
such as
wearing
of PPE
• Practicin
g
cGMP,
7S
HACCP,
SSOP
and
AQL on
preparin
g raw
material
s
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
178
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
and
sanitizin
g
• Sourcing
quality
raw
material
s and
ingredie
nts
• Values
- Self-
esteem
- Time
conscio
us
- Punctual
- Flexible
- Adaptabl
e
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
LO3 COOK SUGAR CONCENTRATES

Criteria Methods
179
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
3.1 Prepared • Blending, The following • Lecture/Inco • Demonstratio

fruits in any cooking are available: mplete n
form are and • Specific worksheet • Questioning
blended cooling work • Discussion
procedur area/station
with sugar • Demonstrati
mixture es • Materials on
3.2 Mixture is • Sugar relevant to
Preserv the
cooked to
es
required proposed
Product
temperatur Standar activity
e and total ds: • Equipment
soluble - Jam and Tools:
solids - Jellies - Cold storage
3.3 Desired Marmala equipment
endpoint is de like chiller,
checked - Fruit refrigerator,
using juice freezer,
spoon test. concentr - Weighing
ate scale of
- Candied various
fruits
capacities
• Methods
and
of
calibrati sensitivities
ng and - Cooking
using equipment
thermom like
eter and stove/burner
refracto - Steam
meter jacketed
• Spoon kettle, jar
test lifter, wire
• Methods baskets,
of chopping
accompli boards,
shing vegetable
enterpris
cutter,
e forms
for blender
temperat (stainless
ure and steel), food
TSS processor,
monitori juice
ng extractor
• Procedur - Personal
es on Protective
reporting Equipment
of (PPE)
defects,
180
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
breakdo include
wn and apron,
other mouth
irregulari masks,
ties gloves and
during rubber
the
boots,
activities
to headgears
immedia such as
te caps,
head/su hairnets
pervisor • Processing
• Recordin materials:
g and - Sugar
reporting - Water
of inputs - Food
• Four additives
fundame • Kitchen
ntal utensils:
operatio
- Cutting
ns
(addition implements
, such as:
subtracti ➢ knives
on, ➢ peelers
multiplic ➢ pulper
ation finisher
and ➢ slicer
division) ➢ cutter
• Conversi (for small
ons scale)
(metric - Cooking
and utensils like:
English
➢ stainless
system)
for enamele
temperat d plastic
ure and casserol
TSS e
• Food ➢ colander
safety s
principle ➢ bowls
s and ➢ food
practice tongs
s on ➢ steamer
cooking ➢ strainer
of sugar
concentr
ates
181
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Food ➢ basting
handling spoon
practice paddle
s on ➢ spatula
cooking ➢ ladle
of sugar • Raw
concentr
materials:
ates
- Fruits
• Proper
waste - Vegetables
disposal • Packing
• Occupati equipment:
onal - Impulse
Safety sealer
and - Band sealer
Health - Vacuum
Standar sealer
ds - Plastic
(OSHS) protect cap
for sealer
cooking
- Plastic
of sugar
sealer
concentr
ates - Hot blower
• Current
Good
Manufac
turing
Practice
s
• Hazard
Analysis
&
Critical
Control
Points
(HACCP
) basic
principle
s
• Philippin
e Quality
Challeng
e (PQC)
and
• HACCP,
EMS
(Environ
mental
182
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
Manage
ment
System)
• Acceptab
le
Quality
Level
(AQL) of
raw
material
s and
ingredie
nts
• SSOP
Guidelin
es
• 7S of
Good
Houseke
eping
• Halal
guidelin
es
• Kosher
and
organic
food
processi
ng
guidelin
es
• Usage of
instructi
onal
manuals
• Parts
and
function
s of
equipme
nt,
quality
control
tools/
instrume
nts and
utensils
Sourcing
of
183
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
quality
raw
material
s and
ingredie
nts
• Regular
upkeep
of
various
equipme
nt, tools
and
utensils
• Preventiv
e
mainten
ance of
various
equipme
nt and
tools
use for
cooking
sugar
concentr
ates
Performi
ng
blending
,
cooking
and
cooling
procedur
es
• Determin
ing
required
temperat
ure and
TSS
Determi
ning and
checking
correct
endpoint
of
different
product
184
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
standard
s
• Calibrati
ng
refracto
meter
• Reading
temperat
ure and
refracto
meter
• Demonst
rating
spoon
testing
• Reading
process
flow
charts
for
cooking
sugar
concentr
ates
• Recordin
g
through
accompli
shing
forms
including
other
inputs
• Recordin
g and
reporting
skills on
the
conditio
n and
defects
of tools,
utensils
and
equipme
nt.
• Interpers
onal
skills
185
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Oral
commun
ication
skills
• Performi
ng basic
mathem
atical
skills
• Performi
ng
conversi
ons
• Practicin
g of
sanitary
food
handling
during
cooking
of sugar
concentr
ates
• Followin
g
environ
ment
rules
and
regulatio
ns in
segregat
ing and
disposin
g wastes
• Practicin
g OSHS
such as
wearing
of PPE 7
Practicin
g cGMP,
7S
HACCP,
SSOP
and AQL
on
cooking
sugar
concentr
186
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ates
• Maintaini
ng
various
equipme
nt, tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
quality
raw
material
s and
ingredie
nts
• Values
- Self-
esteem
- Time
conscio
us
- Punctual
- Flexible
- Adaptabl
e
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
187
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Nationali
stic and
patriotic
LO4 PACK SUGAR CONCENTRATED PRODUCTS

Criteria Methods
4.1 Sugar • Different The following • Lecture/Inco • Demonstratio
concentrat packing are available: mplete n
ed material • Specific worksheet • Questioning
products s work • Discussion
are packed • Packing area/station • Demonstrati
and procedur • Materials on
weighed in es and relevant to
techniqu the
accordanc
es
e with proposed
• Significa
product activity
nce of
specificatio TSS and • Equipment
ns and filling and Tools:
required temperat - Cold storage
filling ure equipment
temperatur • Primary, like chiller,
e seconda refrigerator,
4.2 Sugar ry, and freezer,
concentrat tertiary - Weighing
ed packagi scale of
products ng various
are sealed • Labeling capacities
and informati and
on
labeled in sensitivities
- Name of
accordanc - Cooking
products
e with - Net equipment
product weight like
specificatio - Ingredien stove/burner
ns ts - Steam
4.3 Air cooling - Producti jacketed
is on/expir kettle, jar
performed y date lifter, wire
according - Manufact baskets,
to product urer’s chopping
requiremen address boards,
ts. - Allergen
vegetable
Program
4.4 Packing cutter,
• Sealing
equipment blender
procedur
is operated es and (stainless
in steel), food
188
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
accordanc techniqu processor,

e with es juice
instructions • Sealing extractor
manual integrity/ - Personal
4.5 Finished standard Protective
product s: Equipment
inspection - Chec (PPE)
king
is include
head
performed spac apron,
following e mouth
quality - Chec masks,
control king gloves and
parameters leaka rubber
4.6 Food ge boots,
safety • Air- headgears
practices cooling such as
are procedur caps,
employed es hairnets
according Different • Processing
to HACCP packing
materials:
equipme
and Cgmp - Sugar
nt
4.7 Work - Water
• Steps of
safety operatin - Food
measures g additives
are applied packing • Kitchen
in equipme utensils:
accordanc nt - Cutting
e with • Checking implements
OSHS. techniqu such as:
es for ➢ knives
finished ➢ peelers
products ➢ pulper
• Quality finisher
control
➢ slicer
paramet
➢ cutter
ers
(for small
• Reportin
g of scale)
defects, - Cooking
irregulari utensils like:
ties and ➢ stainless
breakdo enamele
wn d plastic
during casserol
packing e
operatio ➢ colander
ns to s
immedia
189
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
te ➢ bowls
head/su ➢ food
pervisor tongs
• Accompli ➢ steamer
shing ➢ strainer
enterpris ➢ basting
e forms spoon
for
paddle
recordin
g of ➢ spatula
products ➢ ladle
weights • Raw
• Recordin materials:
g of non- - Fruits
conform - Vegetables
ance • Packing
packed equipment:
products - Impulse
• Four sealer
fundame - Band sealer
ntal
- Vacuum
operatio
sealer
ns
(addition - Plastic
, protect cap
subtracti sealer
on, - Plastic
multiplic sealer
ation - Hot blower
and
division)
• Conversi
ons
(metric
and
English
system)
for
weights
of
packed
products
• Food
safety
principle
s and
practice
s for
packing
operatio
190
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ns
• Food
handling
practice
s for
packing
operatio
ns
• Proper
waste
disposal
Occupati
onal
Safety
and
Health
standard
s for
packing
operatio
ns
• HACCP
basic
principle
s
• Current
Good
Manufac
turing
practice
s
• SSOP of
packing
operatio
ns
Guidelin
es
• 7S of
Good
Houseke
eping
• Halal
guidelin
es
• Usage of
instructi
onal
manuals
• Parts
191
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
and
function
s of
packing
equipme
nt
• Sourcing
of
packing
material
s for
finished
products
• Regular
upkeep
of
various
equipme
nt, tools,
utensils
and
packing
facilities
• Preventiv
e
mainten
ance of
packing
equipme
nt and
tools
Packing
skills for
sugar
concentr
ated
products
• Labeling
and
sealing
skills for
sugar
concentr
ated
products
• Performi
ng air
cooling
procedur
es
192
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Operatin
g
packing
equipme
nt such
as
sealer
• Inspectin
g
finished
products
for
conform
ance to
specifica
tions
• Determin
ing
correct
headspa
ce
through
visual
means
• Reading
temperat
ure
• Reading
flow
diagram
s/flow
charts
• Recordin
g of
finished
products
weights
using
enterpris
e
forms/ch
ecklist
Reportin
g of any
equipme
nt
malfunct
ion,
product
or
193
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
process
nonconf
ormance
during
packing
operatio
ns
• Practicin
g oral
commun
ication
skills
• Performi
ng
interpers
onal
skills
• Performi
ng basic
mathem
atical
skills
• Performi
ng
conversi
ons
• Applying
environ
mental
rules
and
regulatio
ns such
waste
segregat
ion and
disposal
• Practicin
g
sanitary
food
handling
during
packing
operatio
ns
• Practicin
g OSHS
such as
194
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
wearing
of PPE
• Practicin
g cGMP,
7S,
SSOP,
PNS
and
HACCP
• Maintaini
ng
various
equipme
nt, tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
packing
material
s
• Maintaini
ng
packing
areas
and
facilities
• Values
- Self-
esteem
- Time
conscio
us
- Punctual
- Flexible
- Adaptabl
e
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
195
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
er
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
LO5 PERFORM POST-PRODUCTION ACTIVITIES

Criteria Methods
5.1 Packed • Incubatio The following • Lecture/Inco • Demonstratio
food n of are available: mplete n
products packed • Specific worksheet • Questioning
are products work • Discussion
incubated • Different area/station • Demonstrati
according storage • Materials on
to required condition relevant to
s and the
storage
period
period. proposed
• Operatio
5.2 Tools, activity
n of
materials storage • Equipment
and equipme and Tools:
equipment nt - Cold storage
are (chiller/fr equipment
cleaned eezer) like chiller,
and stored • Storing refrigerator,
based on procedur freezer,
workplace es and - Weighing
procedures techniqu scale of
and es for various
operation packed capacities
products
manuals and
• Cleaning
5.3 Proper sensitivities
and
disposal of - Cooking
storing
wastes are methods equipment
practiced for like
according equipme stove/burner
to nt, tools
196
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
environme and - Steam

ntal rules utensils jacketed
and • Storing kettle, jar
regulations procedur lifter, wire
. es for baskets,
5.4 Production excess chopping
data materials boards,
and
checklist is vegetable
ingredien
accomplish ts cutter,
ed • Producti blender
according on data (stainless
to • Recordin steel), food
enterprise g of processor,
protocol. storage juice
time and extractor
temperat - Personal
ure. Protective
• Preparati Equipment
on of (PPE)
daily include
productio apron,
n input
mouth
report
masks,
(spoilage
and gloves and
rejects) rubber
• Recordin boots,
g headgears
procedur such as
es of caps,
productio hairnets
n data • Processing
using materials:
enterpris - Sugar
e forms - Water
• Reportin - Food
g
additives
procedur
es on • Kitchen
condition utensils:
s of - Cutting
tools, implements
equipme such as:
nt and ➢ knives
utensils ➢ peelers
to ➢ pulper
immediat finisher
e head/ ➢ slicer
supervis
197
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
or. ➢ cutter
• Inventory (for small
of scale)
excess - Cooking
materials utensils like:
and ➢ stainless
ingredien enamele
ts
d plastic
• Basic
casserol
arithmeti
cal e
operation ➢ colander
s like s
multiplica ➢ bowls
tion, ➢ food
division, tongs
addition ➢ steamer
and ➢ strainer
subtracti ➢ basting
on spoon
• Inventory paddle
of ➢ spatula
equipme
➢ ladle
nt, tools,
utensils • Raw
and materials:
materials - Fruits
• Environ - Vegetables
mental • Packing
protectio equipment:
n and - Impulse
concern sealer
• Food - Band sealer
safety - Vacuum
principle sealer
s and
- Plastic
practices
protect cap
for
storage sealer
of - Plastic
finished sealer
products - Hot blower
• Proper
waste
disposal
• Occupati
onal
Safety
and
198
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
Health
Standard
s on post
productio
n
activities
• CHACC
P basic
principle
s on
storage
of
finished
products
• Current
Good
Manufact
uring
practices
• SSOP of
post-
productio
n
activities
Guidelin
es
• 7S of
Good
Houseke
eping
• Halal
guideline
s
• Kosher
and
organic
guideline
s
• Usage of
instructio
nal
manuals
• Parts
and
functions
of all
equipme
nt, tools
and
199
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
utensils
used in
processi
ng food
by sugar
concentr
ation,
including
storage
equipme
nt
• Sourcing
of
cleaning
materials
during
shutting
down
operation
s
• Regular
upkeep
of
various
equipme
nt, tools,
utensils
and
packing
facilities
• Preventiv
e
maintena
nce of
equipme
nt, tools
and
utensils
use in
post-
productio
n
activities
• Maintena
nce of
storage
facilities
and
room
Incubatin
200
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
g packed
food
products
• Storing
package
d food
products
• Cleaning
and
storing of
equipme
nt, tools
and
utensils
• Storing
excess
materials
and
ingredien
ts
Operatin
g storage
equipme
nt
• Recordin
g of
storage
time and
temperat
ure for
finished
products
• Recordin
g of
spoilage
and
rejects
• Recordin
g of
storage
time and
temperat
ure
• Recordin
g of
productio
n data
• Accompli
shing/
201
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
completi
ng
enterpris
e forms
and
checklist
on
packing
activities
• Practicin
g
interpers
onal
skills
• Demonst
rating
oral
communi
cation
skills
• Accompli
shing
inventory
forms
• Demonst
rating
basic
mathema
tical
skills for
productio
n data
recording
• Computa
tion of
yields,
recoverie
s and
rejects
• Followin
g
environm
ental
rules and
regulatio
ns such
as
wastes
segregati
ng and
202
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
disposals
.
• Practicin
g
sanitary
food
handling
upon
storing
finished
products
• Practicin
g proper
wastes
disposal
9
Practicin
g OSHS
such as
wearing
PPE
during
post
productio
n
activities
• Practicin
g cGMP,
7S,
SSOP,
PNS and
HACCP
• Maintaini
ng
various
equipme
nt, tools
and
utensils
such as
cleaning
and
sanitizing
• Stowing
of
equipme
nt, tools,
utensils
and
materials
203
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Sourcing
of
cleaning
materials
• Maintaini
ng
working
areas
and
storage
facilities
• Values
- Self-
esteem
- Time
conscio
us
- Punctual
- Flexible
- Adaptabl
e
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
er
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
Unit of Competency: PROCESS FOOD BY DRYING AND DEHYDRATION
Module Title: PROCESSING FOOD BY DRYING AND DEHYDRATION
204
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
process foods by sun drying, dehydrator, and solar drying. It
includes drying and dehydration of fruits, vegetables, herbs and
spices, root crops, fish and meat.
LO3 Dry pre-treated raw materials
LO4 Cool and sweat dried products
LO5 Pack dried products
LO6 Perform post-production activities

Criteria Methods
1.1 Equipment • Types of The following • Lecture/Inco • Demonstratio
and tools equipm are available: mplete n
are ent and • Specific worksheet • Questioning
prepared in tools for work • Discussion • Written test
accordanc processi area/station • Demonstrati
e with ng food • Materials on
by relevant to
manufactur
drying
er’s the
and
dehydra
ns tion activity
1.2 Processing • Preparati • Equipment:
materials on of - Cabinet drier
are equipm - Solar drier
sourced- ent and - Vacuum
out and tools sealer
205
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
made • Inspectio - Polysealer

available n and - Cabinet
according checkin dryer with
to work g trays
requiremen procedu - Solar Dryer
ts. res of - Meat Slicer
1.3 Kitchen various - Vegetable
equipm
utensils Cutter (Food
ent,
are tools Processor)
checked and - Moisture
and utensils Analyzer
sanitized in • Calibrati - Freezer
accordanc on of Chest type
e with quality - Freezer
manufactur control Upright
er’s tools - Refrigerator
specificatio • Calibrati - Cooler
ns. on of - Styrophor
1.4 Safety weighin Chest
measures g scales - Weighing
are applied • Procedur scale
es on
in - Weighing
reportin
accordanc scale (10-50
g of
e with conditio kgs)
Occupation ns and - Weighing
al Safety defects/ scale (1-6
and Health breakdo kgs)
Standards wn of • Tools:
(OSHS) equipm - Timer
ent, - Probe
tools thermometer
and - Knife sets
utensils - Sharpener
to
- Salinometer
immedia
- Refractomet
te
head/su er
pervisor - Pressure
• Methods gauge
of - Temperature
accompl gauge
ishing • Personal
inspecti Protective
on Equipment
forms (PPE)
and include
checklis apron,
ts for
206
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
preparat mouth
ion of masks,
equipm gloves and
ent, rubber
tools boots,
and hairnets
kitchen
• PEB/PP
utensils
• Basic • Laminated
compon Foil
ents of • Sticker
a report labels
• Preparati • Raw
on of materials:
processi - Fish
ng - Meat
material - Fruit
s - Vegetables
• Proper - Herbs and
waste
spices
disposal
- Rootcrops
• Occupati
onal - Salt
Safety - Sugar
and - Condiments
Health - Spices
Standar - Herbs
ds - Food-grade
(OSHS) colorants
Current - Food
Good additives for
Manufa drying and
cturing dehydration
Practice
s
• Sanitatio
n
Standar
d
Operati
ng
Procedu
res
(SSOP)
for
preparat
ion of
equipm
ent,
tools
207
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
and
kitchen
utensils
• 7S(sort,
systema
tize,
sweep,
standar
dize,
self-
disciplin
e, safety
and
security)
of Good
Housek
eeping
• Halal
guidelin
es
• Usage of
instructi
onal
manuals
• Parts
and
function
s of
equipm
ent,
quality
control
tools/
instrum
ents
and
utensils
• Sources
good
quality
supplies
and
material
s in line
with
preparat
ion
activitie
s.
• Regular
208
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
upkeep
of
various
equipm
ent,
tools
and
utensils
• Preventiv
e
mainten
ance of
various
equipm
ent and
tools
Preparin
g
equipm
ent and
tools
• Inspectin
g and
checkin
g skills
• Calibrati
ng of
weighin
g scales
and
quality
control
tools
such as
thermo
meter,
pH
meter
refracto
meter
and
salinom
eter
• Recordin
g and
reportin
g skills
on the
conditio
n and
209
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
defects
of tools,
utensils
and
equipm
ent.
• Preparin
g
processi
ng
material
s
• Practicin
g
commu
nication
skills
• Interpers
onal
skills
• Oral
commu
nication
• Writing
skills,
accompl
ishing
forms
and
checklis
t in line
with
preparat
ion
activitie
s
• Followin
g
environ
ment
rules
and
regulati
ons in
segrega
ting and
disposin
g
wastes
Practici
210
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ng
OSHS
such as
wearing
Persona
l
Protecti
ve
Equipm
ent
(PPE)
• Practicin
g
cGMP,
SSOP
and 7S
• Practicin
g
sanitatio
n in
preparin
g
various
equipm
ent,
tools
and
utensils
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
quality
supplies
and
material
s
accordin
g to
specific
211
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ations.
• Values:
- Self-
esteem
- Time
conscio
us/punct
ual
- Flexible/
adaptab
le
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
ed
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
LO2 PREPARE THE RAW MATERIALS

Criteria Methods
2.1 Raw • Different The following • Lecture/Inco • Demonstratio
materials raw are available: mplete n
are sorted material • Specific worksheet • Questioning
and graded s used work • Discussion • Written test
in drying area/station
in • Demonstrati
accordanc and • Materials on
dehydrat relevant to
e with
ion
product the
Sorting
and
ns. grading activity
212
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
2.2 Raw methods • Equipment:

materials for raw - Cabinet drier
are material - Solar drier
prepared s - Vacuum
based on • Accepts sealer
specified and - Polysealer
procedures rejects
- Cabinet
• Preparati
and dryer with
on of
methods of trays
raw
processing material - Solar Dryer
. s - Meat Slicer
2.3 Cleaned • Steps in - Vegetable
raw using Cutter (Food
materials tools Processor)
are and - Moisture
weighed in utensils Analyzer
accordanc and - Freezer
e with operatin Chest type
approved g - Freezer
specificatio equipme Upright
ns. nt
- Refrigerator
(weighin
2.4 Tools and - Cooler
g scales,
utensils for food - Styrophor
raw process Chest
materials or and - Weighing
are used cutter) scale
based on • Function - Weighing
work s and scale (10-50
requiremen uses of kgs)
ts and tools - Weighing
manuals. and scale (1-6
2.5 Equipment utensils kgs)
are for raw • Tools:
operated material
- Timer
preparati
following - Probe
on
manufactur thermometer
• Trimming
er’s s of raw - Knife sets
manual. material - Sharpener
2.6 Raw s - Salinometer
materials • Pre- - Refractomet
are pre- treatmen er
treated t - Pressure
prior to methods gauge
drying. of raw - Temperature
material gauge
s prior to
drying
213
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
Blanchin • Personal
g/ Protective
syruping Equipment
• Methods (PPE)
of include
accompli apron,
shing
mouth
forms
and masks,
checklist gloves and
s of raw rubber
material boots,
s as hairnets
received • PEB/PP
and • Laminated
rejects Foil
• Procedur • Sticker
es on labels
reporting
• Raw
of
defects, materials:
breakdo - Fish
wn and - Meat
other - Fruit
irregulari - Vegetables
ties - Herbs and
during spices
the - Rootcrops
activities - Salt
to - Sugar
immedia - Condiments
te
- Spices
head/su
pervisor - Herbs
• Recordin - Food-grade
g and colorants
reporting - Food
of inputs additives for
• Four drying and
fundame dehydration
ntal
operatio
ns
(addition
,
subtracti
on,
multiplic
ation
and
214
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
division)
• Conversi
ons
(metric
and
English
system)
for
weights
and
measure
s
• Ratio
and
proportio
ns for
formulati
on of
Percent
ages
• Food
safety
principle
s and
practice
s on raw
material
s
preparati
ons
• Food
handling
practice
s on raw
material
s
preparati
ons
• Proper
waste
disposal
• Occupati
onal
Safety
and
Health
Standar
ds
(OSHS)
for raw
215
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
material
s
preparati
ons
• Current
Good
Manufac
turing
Practice
s
• Hazard
Analysis
&
Critical
Control
Points
(HACCP
) basic
principle
s
• SSOP
Guidelin
es
• 7S of
Good
Houseke
eping
• Halal
guidelin
es
• Kosher
and
organic
food
processi
ng
guidelin
es
• Usage of
instructi
onal
manuals
• Parts
and
function
s of
equipme
nt,
quality
216
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
control
tools/
instrume
nts and
utensils
• Sourcing
of
quality
raw
material
s, spices
and
ingredie
nts
• Regular
upkeep
of
various
equipme
nt, tools
and
utensils
• Preventiv
e
mainten
ance of
various
equipme
nt and
tools
use for
preparin
g raw
material
s
Segrega
ting
reject
raw
material
s
• Preparin
g raw
material
s Sorting
and
grading
of raw
material
s
217
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Using
tools
and
utensils
• Operatin
g
equipme
nt such
as
weighing
scales,
food
process
or, cutter
• Practicin
g
sanitatio
n in
preparati
on of
raw
material
s
• Utilizing
raw
material
trimming
• Pre-
treating
raw
material
s
• Reading
process
flow
charts
for raw
material
s
preparati
on
• Recordin
g
through
accompli
shing
forms
and
checklist
218
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
of raw
material
s as
received
and
rejects
including
other
inputs
• Recordin
g and
reporting
skills on
the
conditio
n and
defects
of tools,
utensils
and
equipme
nt.
• Interpers
onal
skills
• Oral
commun
ication
skills
• Performi
ng basic
mathem
atical
skills
• Performi
ng
conversi
ons
• Practicin
g of
sanitary
food
handling
for raw
material
s
preparati
ons
• Followin
219
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
g
environ
ment
rules
and
regulatio
ns in
segregat
ing and
disposin
g wastes
Practicin
g OSHS
such as
wearing
of PPE
• Practicin
g cGMP,
7S
HACCP
and
SSOP
on
preparin
g raw
material
s
• Maintaini
ng
various
equipme
nt, tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
quality
raw
material
s, spices
and
ingredie
nts
• Values:
- Self-
esteem
220
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Time
conscio
us/punct
ual
- Flexible/
adaptab
le
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
ed
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
LO3 DRY PRE-TREATED RAW MATERIALS

Criteria Methods
3.1 Fruits and • Washing The following • Lecture/Inco • Demonstratio
vegetables and are available: mplete n
subjected draining • Specific worksheet • Questioning
to syruping procedur work • Discussion • Written test
es and area/station
are • Demonstrati
washed techniqu • Materials on
and es relevant to
• Different the
drained in
additives
accordanc proposed
and
e with preserva activity
standard tives to • Equipment:
operating be used - Cabinet drier
procedures • Alternativ - Solar drier
. e tools
221
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
3.2 Pre-treated and - Vacuum

raw equipme sealer
materials nt - Polysealer
are dried in • Different - Cabinet
accordanc types of dryer with
e with food trays
standard dryer - Solar Dryer
and
operating - Meat Slicer
dehydrat
procedures ors - Vegetable
3.3 Operate Drying Cutter (Food
equipment and Processor)
according dehydrat - Moisture
to ion Analyzer
manufactur procedur - Freezer
er’s es and Chest type
manual techniqu - Freezer
3.4 Practice es Upright
safety and • Methods - Refrigerator
good of - Cooler
housekeep accompli - Styrophor
shing
ing in Chest
forms
accordanc - Weighing
and
e to OHS, checklist scale
HACCP s of - Weighing
and drying scale (10-50
cCGMP pre- kgs)
standards. treated - Weighing
raw scale (1-6
material kgs)
s • Tools:
• Procedur - Timer
es on - Probe
reporting thermometer
of
- Knife sets
defects,
breakdo - Sharpener
wn and - Salinometer
other - Refractomet
irregulari er
ties - Pressure
during gauge
the - Temperature
activities gauge
to • Personal
immedia Protective
te
Equipment
head/su
(PPE)
pervisor
222
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Recordin include
g and apron,
reporting mouth
of daily masks,
producti gloves and
on input rubber
report boots,
(spoilag
hairnets
e and
rejects) • PEB/PP
• Four • Laminated
fundame Foil
ntal • Sticker
operatio labels
ns • Raw
(addition materials:
, - Fish
subtracti - Meat
on,
- Fruit
multiplic
- Vegetables
ation
and - Herbs and
division) spices
• Conversi - Rootcrops
ons - Salt
(metric - Sugar
and - Condiments
English - Spices
system) - Herbs
for - Food-grade
weights colorants
and - Food
measure
additives for
s
drying and
• Ratio
dehydration
and
proportio
ns for
formulati
on
• Percenta
ges
• Food
safety
principle
s and
practice
s on
drying
pre-
223
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
treated
raw
material
s
• Food
handling
practice
s on
drying
pre-
treated
raw
material
s
• Proper
waste
disposal
• Occupati
onal
Safety
and
Health
Standar
ds
(OSHS)
for raw
material
s
preparati
ons
• Current
Good
Manufac
turing
Practice
s
• Hazard
Analysis
&
Critical
Control
Points
(HACCP
) basic
principle
SSOP
Guidelin
es
• 7S of
Good
224
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
Houseke
eping
• Halal
guidelin
es
• Kosher
and
organic
food
processi
ng
guidelin
es
• Can
understa
nd and
follow
instructi
onal
manuals
• Parts
and
function
s of
equipme
nt,
quality
control
tools/
instrume
nts and
utensils
• Sourcing
of
quality
raw
material
s and
ingredie
nts for
drying
pre-
treated
raw
material
s
• Regular
upkeep
of
various
225
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
equipme
nt, tools
and
utensils
• Preventiv
e
mainten
ance of
various
equipme
nt
(weighin
g scales,
dehydrat
ors and
solar
dryer)
and
tools
use for
drying
pre-
treated
raw
material
s.
Performi
ng
washing
and
draining
procedur
es
• Performi
ng
drying
and
dehydrat
ion skills
and
techniqu
es
• Using
additives
,
preserva
tives
and
alternati
ve tools
226
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
and
equipme
nt
Operatin
g dryer
and
dehydrat
ors
• Reading
process
flow
charts
for
drying
pre-
treated
raw
material
s
• Recordin
g
through
accompli
shing
forms
and
checklist
of drying
pre-
treated
raw
material
s
• Recordin
g and
reporting
the time
and
temperat
ure
during
drying
• Recordin
g and
reporting
skills on
the
conditio
n and
defects
227
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
of tools,
utensils
and
equipme
nt.
• Interpers
onal
skills
• Oral
commun
ication
skills
• Performi
ng basic
mathem
atical
skills for
computi
ng daily
producti
on
inputs
• Performi
ng
conversi
ons
• Practicin
g of
sanitary
food
handling
drying
pre-
treated
raw
material
s
• Followin
g
environ
ment
rules
and
regulatio
ns in
segregat
ing and
disposin
g wastes
228
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Practicin
g OSHS
such as
wearing
of PPE
• Practicin
g cGMP,
7S
HACCP
and
SSOP
on
preparin
g raw
material
s
• Maintaini
ng
various
equipme
nt, tools
and
utensils
such as
cleaning
and
sanitizin
g
Sourcing
quality
raw
material
s and
ingredie
nts
• Values:
- Self-
esteem
- Time
conscio
us/punct
ual
- Flexible/
adaptab
le
- Honest
- Dependa
ble
- Self-
starter
229
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Alert
- Systemat
ic and
organiz
ed
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
LO4 COOL AND SWEAT DRIED PRODUCTS

Criteria Methods
4.1 Dried • Features The following • Lecture/Inco • Demonstratio
products of dried are available: mplete n
are product • Specific worksheet • Questioning
removed prior to work • Discussion • Written test
removal area/station
from the • Demonstrati
dryer from • Materials on
4.2 Correct dryer relevant to
• Cooling the
cooling
and
and proposed
sweating
sweating procedur activity
procedures es and • Equipment:
are done in techniqu - Cabinet drier
accordanc es - Solar drier
e to • Correctiv - Vacuum
standard e sealer
operating measure - Polysealer
procedures s for - Cabinet
4.3 Products non- dryer with
are conformi trays
checked ng - Solar Dryer
according products
- Meat Slicer
• Methods
to required - Vegetable
of
specificatio Cutter (Food
checking
ns. dried Processor)
products
230
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
4.4 Extension • Grading - Moisture

of drying procedur Analyzer
time is es of - Freezer
applied to dried Chest type
under products - Freezer
processed • Methods Upright
products. of - Refrigerator
accompli
4.5 Grading of - Cooler
shing
dried - Styrophor
forms
products is and Chest
performed checklist - Weighing
following s for scale
product cooling - Weighing
specificatio and scale (10-50
ns. Current sweating kgs)
Good of dried - Weighing
Manufactur products scale (1-6
ing • Procedur kgs)
Practice es on • Tools:
(cCGMP) reporting - Timer
are of
- Probe
defects,
followed. thermometer
breakdo
wn and - Knife sets
other - Sharpener
irregulari - Salinometer
ties - Refractomet
during er
the - Pressure
activities gauge
to - Temperature
immedia gauge
te • Personal
head/su
Protective
pervisor
Equipment
• Recordin
g and (PPE)
reporting include
of daily apron,
producti mouth
on input masks,
report gloves and
(spoilag rubber
e and boots,
rejects) hairnets
• Four • PEB/PP
fundame • Laminated
ntal
Foil
operatio
231
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ns • Sticker
(addition labels
, • Raw
subtracti materials:
on,
- Fish
multiplic
- Meat
ation
and - Fruit
division) - Vegetables
• Conversi - Herbs and
ons spices
(metric - Rootcrops
and - Salt
English - Sugar
system) - Condiments
for - Spices
weights - Herbs
and - Food-grade
measure colorants
s
- Food
• Food
additives for
safety
principle drying and
s and dehydration
practice
s on
cooling
and
sweating
of dried
products
• Food
handling
practice
s on
cooling
and
sweating
of dried
products
• Proper
waste
disposal
• Occupati
onal
Safety
and
Health
Standar
ds
232
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
(OSHS)
for raw
material
s
preparati
ons
• Current
Good
Manufac
turing
Practice
s
• Hazard
Analysis
&
Critical
Control
Points
(HACCP
) basic
principle
s
• SSOP
Guidelin
es
• 7S of
Good
Houseke
eping
• Halal
guidelin
es
• Kosher
and
organic
food
processi
ng
guidelin
es
• Usage of
instructi
onal
manuals
• Parts
and
function
s of
equipme
233
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
nt, tools/
instrume
nts and
utensils
• Sourcing
of
quality
raw
material
s and
ingredie
nts for
cooling
and
sweating
dried
products
• Regular
upkeep
of
various
equipme
nt, tools
and
utensils
• Preventiv
e
mainten
ance of
various
equipme
nt and
tools
use for
cooling
and
sweating
of dried
product
Performi
ng
cooling
and
sweating
skills
and
techniqu
es
• Applying
correctiv
234
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
e
measure
s for
non-
conformi
ng
products
• Checking
of dried
products
• Grading
of dried
products
• Reading
process
flow
charts
for
cooling
and
sweating
of dried
products
• Recordin
g
through
accompli
shing
forms
and
checklist
of
cooling
and
sweating
of dried
product
Recordi
ng and
reporting
skills on
the
conditio
n and
defects
of tools,
utensils
and
equipme
nt.
235
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Interpers
onal
skills
• Oral
commun
ication
skills
• Performi
ng basic
mathem
atical
skills for
computi
ng daily
producti
on
inputs
• Performi
ng
conversi
ons
• Practicin
g of
sanitary
food
handling
on
cooling
and
sweating
of dried
products
• Followin
g
environ
ment
rules
and
regulatio
ns in
segregat
ing and
disposin
g wastes
• Practicin
g OSHS
such as
wearing
of PPE
236
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Practicin
g cGMP,
7S
HACCP
and
SSOP
on
cooling
and
sweating
of dried
products
• Maintaini
ng
various
equipme
nt, tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
quality
raw
material
s and
ingredie
nts
• Values:
- Self-
esteem
- Time
conscio
us/punct
ual
- Flexible/
adaptab
le
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
237
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ed
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
LO5 PACK DRIED PRODUCTS

Criteria Methods
5.1 Dried • Different The following • Lecture/Inco • Demonstratio
products packing are available: mplete n
are packed material • Specific worksheet • Questioning
and s for work • Discussion • Written test
dried area/station
weighed in • Demonstrati
accordanc products • Materials on
e with • Packing relevant to
procedur the
product
es and
techniqu
ns es activity
5.2 Dried • Primary, • Equipment:
products seconda - Cabinet drier
are sealed ry, and - Solar drier
and tertiary - Vacuum
labeled in packagi sealer
accordanc ng - Polysealer
e with • Sealing - Cabinet
product method dryer with
specificatio and trays
ns techniqu - Solar Dryer
5.3 Packing es - Meat Slicer
procedures • Sealing - Vegetable
integrity/
are Cutter (Food
standard
performed Processor)
s
in • Labeling - Moisture
accordanc informati Analyzer
e to Cgmp on - Freezer
- Name of Chest type
238
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
5.4 Packing product - Freezer

equipment - Net Upright
is operated weight\I - Refrigerator
in ngredie - Cooler
accordanc nts - Styrophor
e with - Producti Chest
on/expir
manual - Weighing
y date
instructions - Manufact scale
5.5 Work urer’s - Weighing
safety - Address scale (10-50
measures - Allergen kgs)
are applied Progra - Weighing
in m scale (1-6
accordanc • Operatin kgs)
e with g • Tools:
OSHS procedu - Timer
5.6 Finished res of - Probe
product various thermometer
inspection packing
- Knife sets
equipm
is - Sharpener
ent,
performed - Salinometer
• Different
following - Refractomet
packing
established tools er
industry and - Pressure
procedures utensils gauge
. • Checking - Temperature
techniqu gauge
es for • Personal
finished Protective
product Equipment
s (PPE)
• Segregat include
ion of apron,
non-
mouth
conform
ing masks,
product gloves and
s rubber
• Reportin boots,
g of hairnets
defects, • PEB/PP
irregular • Laminated
ities and Foil
breakdo • Sticker
wn labels
during
• Raw
packing
operatio materials:
239
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ns to - Fish
immedia - Meat
te - Fruit
head/su - Vegetables
pervisor - Herbs and
• Accompli spices
shing - Rootcrops
enterpri
- Salt
se
forms - Sugar
for - Condiments
recordin - Spices
g of - Herbs
product - Food-grade
s colorants
weights - Food
Recordi additives for
ng of drying and
non- dehydration
conform
ance
packed
product
• Four
fundam
ental
operatio
ns
(additio
n,
subtracti
on,
multiplic
ation
and
division)
• Conversi
ons
(metric
and
English
system)
for
weights
of
packed
product
s.
• Food
safety
240
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
principle
s and
practice
s for
packing
operatio
ns
• Food
handling
practice
s for
packing
operatio
ns
• Proper
waste
disposal
• Occupati
onal
Safety
and
Health
standar
ds for
packing
operatio
ns
• HACCP
basic
principle
s
• Current
Good
Manufa
cturing
practice
s
• SSOP of
packing
operatio
ns
Guidelin
es
• 7S of
Good
Housek
eeping
• Halal
guidelin
241
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
es
• Can
underst
and and
follow
instructi
onal
manuals
• Parts
and
function
s of
packing
equipm
ent
• Sourcing
of
packing
material
s for
finished
product
s
• Regular
upkeep
of
various
equipm
ent,
tools,
utensils
and
packing
facilities
• Preventiv
e
mainten
ance of
packing
equipm
ent and
tools
Packing
and
weighin
g of
process
ed dried
product
s
242
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Labeling
and
sealing
of
process
ed dried
product
s
• Operatin
g
packing
equipm
ent such
as
sealer
• Inspectin
g
finished
product
s for
conform
ance to
specific
ations
• Reading
flow
diagram
s/flow
charts
• Recordin
g of
finished
product
s
weights
using
enterpri
se
forms/c
hecklist
• Reportin
g of any
equipm
ent
malfunct
ion,
product
or
process
non-
243
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
conform
ance
during
packing
operatio
ns
• Practicin
g oral
commu
nication
skills
• Performi
ng
interper
sonal
skills
• Performi
ng basic
mathem
atical
skills for
computi
ng yield,
includin
g rejects
and
spoilage
• Performi
ng
conversi
ons
Applyin
g
environ
mental
rules
and
regulati
ons
such
waste
segrega
tion and
disposal
s
• Practicin
g
sanitary
food
handling
244
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
during
packing
operatio
ns
• Practicin
g OSHS
such as
wearing
of PPE
• Practicin
g
cGMP,
7S,
SSOP,
and
HACCP
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
packing
material
s
• Maintaini
ng
packing
areas
and
facilities
• Values:
- Self-
esteem
- Time
conscio
us/punct
ual
- Flexible/
adaptab
le
- Honest
245
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
ed
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
LO6 PERFORM POST-PRODUCTION ACTIVITIES

Criteria Methods
6.1 Packed • Different The following • Lecture/Inco • Demonstratio
finished storage are available: mplete n
food conditio • Specific worksheet • Questioning
products ns work • Discussion • Written test
are stored • Operatio area/station • Demonstrati
according n of • Materials on
to required storage relevant to
equipm the
storage
ent
condition proposed
(chiller/f
6.2 Tools, reezer) activity
materials • Storing • Equipment:
and procedu - Cabinet drier
equipment res and - Solar drier
are techniqu - Vacuum
cleaned es for sealer
and stored packed - Polysealer
based on product - Cabinet
workplace s dryer with
procedures • Cleaning trays
and and - Solar Dryer
storing - Meat Slicer
method
246
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
operation s for - Vegetable

manuals equipm Cutter (Food
6.3 Proper ent, Processor)
disposal of tools - Moisture
wastes are and Analyzer
practiced utensils - Freezer
according • Storing Chest type
procedu
to - Freezer
res for
environme excess Upright
ntal rules material - Refrigerator
and s and - Cooler
regulations ingredie - Styrophor
. nts Chest
6.4 Production • Producti - Weighing
data on data scale
checklist is • Recordin - Weighing
accomplish g of scale (10-50
ed storage kgs)
according time - Weighing
to and scale (1-6
enterprise tempera kgs)
ture.
protocol • Tools:
• Preparati
on of - Timer
daily - Probe
producti thermometer
on input - Knife sets
report - Sharpener
(spoilag - Salinometer
e and - Refractomet
rejects) er
• Recordin - Pressure
g gauge
procedu - Temperature
res of gauge
producti
• Personal
on data
using Protective
enterpri Equipment
se (PPE)
forms include
• Reportin apron,
g mouth
procedu masks,
res on gloves and
conditio rubber
ns of boots,
tools, hairnets
equipm
247
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
ent and • PEB/PP

utensils • Laminated
to Foil
immedia • Sticker
te head/
labels
supervis
or. • Raw
• Inventory materials:
of - Fish
excess - Meat
material - Fruit
s and - Vegetables
ingredie - Herbs and
nts spices
• Basic - Rootcrops
arithmet - Salt
ical - Sugar
operatio - Condiments
ns like
- Spices
multiplic
- Herbs
ation,
division, - Food-grade
addition colorants
and - Food
subtracti additives for
on drying and
• Inventory dehydration
of
equipm
ent,
tools,
utensils
and
material
s
• Environ
mental
protecti
on and
concern
• Food
safety
principle
s and
practice
s for
storage
of
finished
product
248
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
s
• Proper
waste
disposal
• Occupati
onal
Safety
and
Health
Standar
ds on
post
producti
on
activitie
s
HACCP
basic
principle
s on
storage
of
finished
product
s
• Current
Good
Manufa
cturing
practice
• SSOP of
post-
producti
on
activitie
s
• 7S of
Good
Housek
eeping
• Halal
guidelin
es
• Kosher
and
organic
guidelin
es
• Usage of
249
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
instructi
onal
manuals
• Parts
and
function
s of all
equipm
ent,
tools
and
utensils
used in
drying
and
dehydra
tion
operatio
ns,
includin
g
storage
equipm
ent
• Sourcing
of
cleaning
material
s during
shutting
down
operatio
ns
• Regular
upkeep
of
various
equipm
ent,
tools
and
utensils
used in
post-
producti
on
activitie
s
• Preventiv
e
250
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
mainten
ance of
equipm
ent,
tools
and
utensils
use in
post-
producti
on
activitie
s
• Maintena
nce of
storage
facilities
and
room
Storing
package
d food
product
s
• Cleaning
and
storing
of
equipm
ent,
tools
and
utensils
• Storing
excess
material
s and
ingredie
nts
• Recordin
g of
storage
time
and
tempera
ture for
finished
product
s
• Recordin
251
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
g of
spoilage
and
rejects
• Recordin
g of
yields
and
recoveri
es
• Recordin
g of
producti
on data
• Accompli
shing/
completi
ng
enterpri
se
forms
and
checklis
t on
packing
activitie
s
• Practicin
g
interper
sonal
skills
• Demonst
rating
oral
commu
nication
skills
• Accompli
shing
inventor
y forms
• Demonst
rating
basic
mathem
atical
skills for
producti
252
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
on data
recordin
g
• Computa
tion of
yields,
recoveri
es and
rejects
• Followin
g
environ
mental
rules
and
regulati
ons
such as
wastes
segrega
ting and
disposal
s.
• Practicin
g
sanitary
food
handling
upon
storing
finished
product
s
• Practicin
g OSHS
such as
wearing
PPE
during
post
producti
on
activitie
s
• Practicin
g
cGMP,
7S,
SSOP
and
253
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
HACCP
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
and
sanitizin
g
• Stowing
of
equipm
ent,
tools,
utensils
and
material
s
• Sourcing
cleaning
material
s 6.21
Maintain
ing
working
areas
and
storage
facilities
• Values:
- Self-
esteem
- Time
conscio
us/punct
ual
- Flexible/
adaptab
le
- Honest
- Dependa
ble
- Self-
starter
- Alert
254
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
- Systemat
ic and
organiz
ed
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
Unit of Competency: PROCESS FOODS BY THERMAL APPLICATION
Module Title: PROCESSING FOODS BY THERMAL APPLICATION
process foods by thermal application thru pasteurization, canning
and bottling.
LO2 Prepare raw materials
LO3 Pasteurize the product
LO4 Pack food products
LO5 Exhaust and seal food products
LO6 Apply thermal processing
LO7 Cool and wash packed products
LO8 Conduct post-production activities
255
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)

Criteria Methods
are functions • Specific worksheet • Questioning
prepared in of work • Discussion
equipme area/station
accordanc • Demonstrati
e with nt, tools • Materials on
manufactur and relevant to
utensils.
er’s the
• Inspectio
n and
ns checking activity
1.2 Processing procedur • Equipment
materials es of and Tools:
are various • Cold storage
sourced- equipme equipment
out and nt, tools like chiller,
made and refrigerator,
available utensils freezer
according • Calibrati • Refractomet
to work on of er, pH
requiremen quality
meter, dial
ts. control
thermometer
tools
1.3 Kitchen
• Calibrati • Weighing
utensils scale of
on of
are weighing various
checked scales capacities
and • Testing and
sanitized in methods sensitivities
accordanc of • Plastic
e with equipme rectangular
manufactur nt perforated
er’s • Cleaning trays
specificatio procedur • Jack lifts
ns. es of
and trolleys
1.4 Safety weighing
scales • Washing
measures vats and
are applied • Sanitatio
n crates
in • Cutting
methods
accordanc implements
of
e with kitchen such as
Occupation utensils knives,
256
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
al Safety • Procedur peelers,

and Health es on slicer, HDPE
Standards reporting cutting
(OSHS) of board,
condition and/or
s and pulper
defects/ finisher and
breakdo
extractor (for
wn of
equipme small scale)
nt, tools • Cooking
and equipment
utensils like
to stove/burner
immediat • Steamer,
e double
head/sup boiler, wire
ervisor baskets, can
• Methods sealer,
of vegetable
accompli
cutter,
shing
inspectio stainless
n forms steel
and blender,
checklist food
s for processor
preparati • Clock timer
on of • Personal
equipme Protective
nt, tools Equipment
and
(PPE)
kitchen
include
utensils
apron,
• Basic
compone mouth
nts of a masks,
report gloves and
• Proper rubber
waste boots,
disposal headgears
• Occupati such as
onal caps,
Safety hairnets and
and ear plugs
Health • Kitchen
Standard Utensils:
s
• Cooking
(OSHS)
• Current utensils like
257
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
Good heavy duty

Manufact stainless
uring casserole
Practices and
Sanitatio colanders,
n stainless
Standard
steel bowls,
Operatin
g food tongs,
Procedur steamer,
es strainers,
(SSOP) basting
for spoon
preparati paddle,
on of exhauster,
equipme spatula,
nt, tools ladles, jar
and lifter
kitchen • HDPE
utensils
Chopping
Guidelin
es boards
• 7S (sort, • Measuring
systemat cups (liquid
ize, and solid)
sweep, and
standardi measuring
ze, self- spoons
discipline • Raw
, safety materials:
and - Fruits,
security) vegetables,
of Good
legumes,
Houseke
eping meat, fish,
• Halal root crops
guideline - Sugar, salt,
s oil and water
• Usage of - Food
instructio additives
nal including
manuals preservative
• Parts s, colorants,
and flavors,
functions acidulants
of • Packing
equipme materials:
nt,
- Preserving
quality
control Bottles
258
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
tools/ - Cans
instrume - Pet bottles
nts and (heat set)
utensils - Thermal
• Sources processing
of good equipment
quality - Pressure
supplies
cooker
and
materials - Steamer
in line
with
preparati
on
activities.
• Regular
upkeep
of
various
equipme
nt, tools
and
utensils
• Preventiv
e
maintena
nce of
various
equipme
nt and
tools
• Values
- Self-
esteem
- Time
conscio
us
- Punctual
- Flexible
- Adaptabl
e
- Honest
- Dependa
ble
- Self-
starter
- Alert
- Systemat
ic and
organiz
259
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
er
- Committ
ed
- Good
team
worker
- Good
listener
and fast
learner
- Creative
- Nationali
stic and
patriotic
• Inspectin
g and
checkin
g skills
• Calibrati
ng of
weighin
g scales
and
quality
control
tools
such as
pH
meter.
• Testing
of
equipm
ent
• Cleaning
and
sanitizin
g
kitchen
utensils
• Recordin
g and
reportin
g skills
on the
conditio
n and
defects
of tools,
utensils
and
260
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
equipm
ent.
• Practicin
g
commu
nication
skills
Interper
sonal
skills
Oral
commu
nication
Writing
skills,
accompl
ishing
forms
and
checklis
t in line
with
preparat
ion
activitie
s
• Followin
g
environ
ment
rules
and
regulati
ons in
segrega
ting and
disposin
g
wastes
• Practicin
g OSHS
such as
wearing
PPE
Persona
l
Protecti
ve
Equipm
ent)
261
TESDA-OP CO-OI-FII
(Rev. No. 00-03/08/17)
• Practicin
g
cGMP,
SSOP
and 7S
• Practicin
g
sanitatio
n in
preparin
g
various
equipm
ent,
tools
and
utensils
• Maintaini
ng
various
equipm
ent,
tools
and
utensils
such as
cleaning
and
sanitizin
g
• Sourcing
quality
supplies
and
processi
ng
material
s
accordin
g to
specific
ations.
• Preparin
g
processi
ng
material
s
262

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TESDA-OP CO-01-F11

(Rev. No. 00-03/08/17)

COMPETENCY- BASED CURRICULUM

COURSETITLE : FOOD PROCESSING

NOMINAL DURATION : 552 Hours

COURSE DESCRIPTION : This course is designed to provide the students/learner with

To obtain this, all units prescribed for this qualification must be

TRAINEE ENTRY REQUIREMENTS:

• Able to communicate, both orally and in writing

4. Work in a 4.1 Working in a 4.1.1 Develop an individual’s 2 hours

5. Propose 5.1 Proposing 5.1.1 Assess work procedures, 2 hours

A. School equipment, tools and materials

1 unit Digital light projection

B. Farm tools, equipment and materials

TOOLS EQUIPMENT MATERIALS

5 pcs. Washing vat 1 Pressure cooker 30 Fresh Vegetables

5 pcs. Clocks/timer 5 Weighing scales (1 100 Laminated Foil

COC 1: PROCESS FOOD BY SALTING, CURING AND SMOKING

4 Paddles, wooden 2 Electronic scales (0.1 5 pcs. Bar soap/

COC 2: PROCESS FOOD BY FERMENTATION AND PICKLING

5 Spatula 5 Weighing scale (1- 6 50 Hair Nets

COC 3: PROCESS FOOD BY SUGAR CONCENTRATION

10 Plastic rectangular 1 unit Smoke house A. Food supplies

COC 4: PROCESS FOOD BY THERMAL APPLICATION

COC 5: PROCESS FOOD BY DRYING AND DEHYDRATION

5 pcs. Timer 1 unit Freezer Upright 50 Aprons

The Food Processing NC II workshop must be of concrete structure. Based on the

Space Requirement Size in Area in Sq. Total Area in Sq.

• Must be a holder of National TVET Trainers Certificate I(TM I and Food

Unit of Competency: LEAD WORKPLACE COMMUNICATION

Module Title: LEADING WORKPLACE COMMUNICATION

Nominal Duration: 2 Hours

Summary of Learning Outcomes:

Upon completion of this module, the trainees must be able to:

LO1 Communicate information about workplace processes

LO2 Lead workplace discussion

LO3 Identify and communicate issues arising in the workplace

Details of Learning Outcomes:

LO1 COMMUNICATE INFORMATION ABOUT WORKPLACE PROCESSES

Assessment Contents Conditions Methodologies Assessment

1.2 Multiple • Organizatio • Simulated

LO2 LEAD WORKPLACE DISCUSSIONS

Assessment Contents Conditions Methodologies Assessment

LO3 IDENTIFY AND COMMUNICATE ISSUES ARISING IN THE WORKPLACE

Assessment Contents Conditions Methodologies Assessment

Module Title: LEADING SMALL TEAMS

Nominal Duration: 2 Hours

Summary of Learning Outcomes:

Upon completion of this module, the trainees must be able to:

LO1 Provide team leadership

LO2 Assign responsibilities

LO3 Set performance expectations for team members

LO4 Supervise team performance

Details of Learning Outcomes:

LO1 PROVIDE TEAM LEADERSHIP

Assessment Contents Conditions Methodologies Assessment

nts are • Negotiating

LO2 ASSIGN RESPONSIBILITIES

Assessment Contents Conditions Methodologies Assessment