JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
AGRI – FISHERY – ARTS – FOOD PROCESSING (NC II)
Food Processing (NC II) (640 hours)
This Module is an exploratory and introductory course which leads to Food Processing National Certificate Level II (NC II).
It covers four common competencies that a high school student ought to possess, namely:
1) using and maintaining tools, equipment and paraphernalia;
2) performing mensuration and calculation;
3) interpreting technical drawing and plans and;
4) applying food safety and sanitation.
The preliminaries of this exploratory course include the following:
1) discussion on the relevance of the course;
2) explanation of key concepts relative to the course and;
3) exploration on career opportunities.
LEARNING COMPETENCIES
- Explain basic concepts in Food (Fish) Processing
- Discuss the relevance of the course
- Explore on opportunities for Food (Fish) Processing as a career
Personal Entrepreneurial Competencies (PECS )
LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PECs) needed in Food Processing
1.1. Assess one’s PECs: characteristics, attributes, lifestyle, skills, traits
1.2. Assess practitioner’s: characteristics, attributes, lifestyle, skills, traits
1.3. Compare one’s PECs with that of a practitioner /entrepreneur
Environment and Marketing (EM)
LO 1. Generate a business idea that relates with a career choice in Food Processing
1.1. Conduct SWOT analysis
1.2. Identify the different products/services available in the market
1.3. Compare different products/services in computer hardware servicing business
1.4. Determine the profile potential customers
1.5. Determine the profile potential competitors
1.6. Generate potential business idea based on the SWOT analysis
LESSON 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS (UT)
LO 1.Select tools, equipment, utensils and instruments
1.1. Select tools, equipment, utensils and instruments according to food (fish) processing method
1.2. Explain the defects in tools, equipment, utensils and instrument
1.3. Follow procedures in reporting defective tools, equipment, utensils and instruments
LO 2. Use tools, equipment, instruments and utensils by following the standard procedures
2.1. Interpret a food processing procedure
2.2. Apply standard procedures in using tools, equipment, instruments, and utensils
2.3. Calibrate tools, equipment instruments and utensils
2.4. Follow procedures in sanitizing tools, equipment, instruments and utensils
2.5. Use tools, equipment, instruments, and utensils according to job requirements and manufacture’s specification
LO 3. Perform post-operation activities
3.1. Apply procedures in switching off/plugging off food (fish) processing tools, equipment, instruments and utensils
3.2. Follow steps in cleaning and sanitizing tools, equipment, instruments and tools before storing
3.3. Perform minor preventive machine maintenance
3.4. Explain the proper disposal of defective tools, equipment, instruments and utensils
LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)
LO 1. Tabulate the recorded data relevant to production of processed food
1.1. Record weights and measurements of raw materials and ingredients
1.2. Summarize/sum up recorded weights and measurements of processed products
1.3. Perform how a seam is measured
LO 2. Review various formulations
2.1. Check raw materials, ingredients and percentage formulations according to approved specifications and enterprise requirements
2.2. Re-check percentage formulations of finished products according to approved specifications and enterprise requirements
LO 3. Calculate the production inputs and output
3.1. Compute for the percentage equivalents of actual spoilage and rejects
3.2. Calculate the percentage of actual yields and recoveries according to enterprise requirements
3.3. Record calculated data according to enterprise requirements
LO 4. Compute for the costs of production
4.1. Follow the standard procedures in computing for production costs
4.2. Validate the computed costs of production according to enterprise production requirements
LESSON 3: INTERPRET PLANS AND DRAWINGS (ID)
LO 1. Interpret a layout plan
1.1. Explain the meanings of signs and symbol used in lay outing plan for fish processing activity
1.2. Interpret layout plan for fish processing area according to standard set
LO 2. Perform outer packaging procedures
2.1. Design packaging materials for fish products 2.2. Label packaged fish products according to quality control standards
LESSON 4: APPLY FOOD SAFETY AND SANITATION (OS)
LO 1. Observe personal hygiene and good grooming
1.1. Explain the importance of good grooming in a workplace
1.2. Follow the procedures in cleaning, checking and sanitizing personal protective equipment
LO 2. Implement food safety practices
2.1. Discuss the sanitary practices in food safety
2.2. Explain the importance of cleanliness and sanitation in a workplace
2.3. Observe practices in manufacturing good food
2.4. Perform first aid according to workplace standard and operating procedures
LO 3. Conduct work in accordance with environmental policies and procedures
3.1. Explain the importance of implementing the HACCP plan
3.2. Discuss how a sound monitoring practices is done
3.3. Develop a plan to document and monitor corrective actions on environmental protection
LO 4. Participate in improving environmental practices at work
4.1. Explain environmental hazards
4.2. Discuss how environmental risks, hazards and incidents can be prevented and controlled
4.3. Plan ways in managing ad utilizing resources in the environment
4.4. Suggest ways to avoid wastage
4.5. Observe rehabilitation procedures
This a course which leads to the specialization on Food Processing National Certificate (NC II),
it covers (4) four of the (7) seven core competencies that a high school student ought to poses, namely:
1) implement sampling procedure;
2) inspect and sort materials and products;
3) dispense non-bulk ingredients; and
4) prepare raw and packaging materials and supplies for processing;
LEARNING COMPETENCIES
1. Explain basic concepts food (fish) processing
2. Discuss the relevance of the course
3. Explain on opportunities for food (fish) processing as a career
Personal Entrepreneurial Competencies (PECS )
LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PECSs) needed in Food Processing
1.1. Assess one’s PECSs: characteristics, attributes, lifestyle, skills, traits
1.2. Assess practitioner’s: characteristics, attributes, lifestyle, skills, traits
1.3. Compare one’s PECSS with that of a practitioner /entrepreneur
1.4. Align one’s PECSS with that of a practitioner/entrepreneur
Environment and Marketing (EM)
LO 1. Recognize and understand the market in Food Processing
1.1. Identify the players/competitors within the town
1.2. Identify the different products/services available in the market
LO 2. Recognize the potential customer/market in Food Processing
2.1. Identify the profile of potential customers
2.2. Identify the customer’s needs and wants through consumer analysis
2.3. Conduct consumer/market analysis
LO 3. Create new business ideas in Food Processing business by using various techniques
3.1. Explore ways of generating business idea from ones’ own characteristics/attributes
3.2. Generate business ideas using product innovation from irritants, trends and emerging needs
3.3. Generate business ideas using Serendipity Walk
LESSON 1: IMPLEMENT SAMPLING PROCEDURES (SA)
LO1. Prepare for sampling
1.1. Identify sampling requirements in accordance with sampling plan
1.2. Prepare sampling equipment container and labels according to sampling requirements
LO2. Collect samples
2.1. Collect and transfer samples under controlled condition
2.2. Handle samples to preserve them and the source integrity according to sampling requirement and OHS requirements
2.3. Identify and report defects or abnormalities in source material and/or sample according to workplace requirements
2.4. Record sample information according to workplace procedures
2.5. Clean and maintain the workplace according to workplace standards
LESSON 2: INSPECT AND SORT RAW MATERIALS AND PRODUCT (IS)
LO 1. Prepare equipment and tools
1.1. Prepare equipment and tools for inspection and sorting in accordance with manufacturer’s specifications and workplace requirements
1.2. Check, clean and sanitize equipment and tools are in accordance with manufacturer’s specifications and workplace requirements
1.3. Prepare office equipment and materials/supplies needed in accordance with approved specifications
LO 2. Inspect and sort the materials and product
2.1. Receive and handle raw materials and product according to standard operating procedures
2.2. Conduct inspection and sorting according to required specifications, OHS requirements and workplace procedures
2.3. Undertake grading undertaken, as necessary, according to raw material or product requirements
2.4. Inspect raw materials and products for visible signs of defects according to set processing and purchasing specifications
2.5. Sort raw materials and products in accordance with physical property specifications
2.6. Weigh and keep inspected and sorted raw materials and products a in accordance with standard operating procedures
2.7. Report rejected/substandard raw materials and products are to appropriate person and/or disposed according to organizational guidelines
LO3. Complete inspection and sorting activity
3.1. Clean and keep equipment and tools according to manufacturers’ specifications and workplace procedures
3.2. Complete and report records according to workplace procedures
LESSON 3: DISPENSE NON-BULK INGREDIENTS (NB)
LO 1. Prepare to dispense ingredients
1.1. Inspect materials to confirm type, quality clearance, quantities and identify any obvious contamination or nonconformance with workplace requirements
1.2. Select appropriate measuring/dispensing and weighing equipment according to dispensing requirements
1.3. Confirm availability of containers/bags and labels according to dispensing requirements
1.4. Carry out pre-start checks according to manufacturer’s specifications and workplace procedures
1.5. Use appropriate personal protective equipment (PPE) according to workplace procedures and occupational health and safety (OHS) requirements
LO 2. Measure and/or weigh ingredients
2.1. Weigh /measure non-bulk ingredients and additives according to production requirements
2.2. Label dispensed ingredients according to workplace procedures
2.3. Monitor accurate of measuring/dispensing equipment to identify variation in operating conditions according to production requirements
2.4. Report identify variation in equipment operation maintenance requirements according to workplace reporting requirements
2.5. Maintain workplace according to housekeeping standards
LO 3. Complete the dispensing process
3.1. Clean dispensing equipment according to manufacturer’s specifications and workplace procedures
3.2. Identify maintenance requirements and unacceptable equipment/utensil conditions according to workplace procedures
3.3. Report on the unacceptable equipment/utensil according to workplace procedures
3.4. Records are completed according to workplace procedures
LESSON 4: PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING (PR)
LO1. Select raw and packaging materials and supplies for processing.
1.1. Confirm raw and packaging materials and supplies for food processing and their availability according to production requirements
1.2. Receive and handle raw and packaging materials and supplies for food processing according to workplace and OHS requirements
1.3. Place raw and packaging materials and supplies for food processing in the receiving bin according to required specifications
LO2. Prepare raw and packaging materials and supplies
2.1. Wash or clean materials according to required specifications.
2.2. Prepare raw and packaging materials and supplies according to specifications
2.3. Complete records according to workplace requirements
This a course which leads to the specialization on Food Processing National Certificate (NC II),
it covers the remaining (3) three of the (7) seven core competencies that a high school student ought to poses, namely:
1) operate basic equipment;
2) clean and sanitize equipment for processing packaging area; and
3) load and unload raw materials, product and supplies.
LEARNING COMPETENCIES
1. Explain basic concepts food (fish) processing
2. Discuss the relevance of the course
3. Explain on opportunities for food (fish) processing as a career
Personal Entrepreneurial Competencies (PECS )
LO 1. Develop and strengthen personal competencies and skills (PECs) needed Food Processing
1.1. Identify areas for improvement, development and growth
1.2. Align one’s PECs according to his/her business/career choice
1.3. Create a plan of action that ensures success of his/her business/career choice
Environment and Marketing (EM)
LO 1. Develop a product/service in Food Processing
1.1. Identify what is of “Value” to the customer
1.2. Identify the customer to sell to
1.3. Explain what makes a product unique and competitive
1.4. Apply creativity and Innovative techniques to develop marketable product
1.5. Employ a Unique Selling Proposition (USP) to the product/service
LO 2. Select a business idea based on the criteria and techniques set
2.1. Enumerate various criteria and steps in selecting a business idea
2.2. Apply the criteria/steps in selecting a viable business idea
2.3. Determine a business idea based on the criteria/techniques set
LO 3. Develop a brand for the product
3.1. Identify the benefits of having a good brand
3.2. Enumerate recognizable brands in the town/province
3.3. Enumerate the criteria for developing a brand
3.4. Generate a clear appealing product brand
LESSON 5 OPERATE EQUIPMENT(OE)
LO1. Select and prepare equipment for use
1.1. Identify and access basic machine/equipment required to complete tasks in accordance with assignment instructions and workplace requirements
1.2. Carry out routine preoperational checks according to manufacturers’ specifications and workplace procedures
1.3. Identify and report faulty and damaged machine/equipment according to workplace procedures
1.4. Identify and notify appropriate person(s) on any training required to operate machine/equipment according to supplier and workplace requirements
LO2. Operate equipment
2.1. Select, use and maintain suitable personal protective equipment in accordance with occupational health and safety (OHS) requirements, and manufacturers’ specifications
2.2. Operate machine/equipment in a safe and controlled manner in accordance with OHS requirements and manufacturers’ specifications
2.3. Identify and report out-of-specification product, process and equipment performance according to workplace procedures
LO3. Maintain equipment and resources
3.1. Shut down machine/equipment according to workplace procedures and manufacturers’ specifications
3.2. Clean and maintain work area in accordance with workplace requirements
3.3. Clean, maintain and store tools and machine/equipment in accordance with workplace requirements and manufacturers’ specifications
3.4. Report faulty or damaged machine/equipment for repair or replacement in accordance with workplace procedures
3.5. Manage wastes generated according to workplace procedures and 3R principle
3.6. Complete and maintain records and reports in accordance with industry, legislative and workplace requirements
LESSON 6: CLEAN AND SANITIZE EQUIPMENT AND PROCESSING/PACKAGING AREA (CS)
LO1. Prepare for cleaning
1.1. Identify cleaning/sanitizing supplies and materials, and utilities
1.2. Confirm availability of cleaning/sanitizing supplies and materials, and utilities according to cleaning and sanitizing requirements
1.3. Prepare mixture of sanitizing solutions, as necessary, according to workplace requirements and application
1.4. Clear equipment and processing/packaging area in preparation for cleaning according to workplace requirements and manufacturer’s specifications.
1.5. Render safe to clean the processing/packaging area according to workplace procedures and manufacturer’s specifications
LO2. Clean and sanitize equipment and processing / packaging area to meet workplace requirements.
2.1. Clean and sanitize equipment and processing/packaging area according to workplace procedures, OHS requirements, and manufacturer’s specifications
2.2. Inspect equipment and processing/packaging area according to required operating conditions and cleanliness
2.3. Identify and report unacceptable equipment and processing/packaging area conditions according to workplace procedures
2.4. Store cleaning equipment and chemicals according to workplace procedure
2.5. Dispose waste from cleaning process according to workplace and OHS requirements, and regulatory/legislative requirements
2.6. Restore equipment and processing/packaging area to operating order according to workplace procedures
2.7. Complete records in line with workplace requirements
LESSON 7: LOAD AND UNLOAD RAW MATERIALS, PRODUCTS AND SUPPLIES (LD)
LO1. Load and unload raw materials, products and supplies.
1.1. Select loading and unloading procedures according to workplace and OHS requirements
1.2. Identify and handle dangerous or hazardous raw materials, products and/or supplies in accordance with OHS, regulatory and legislative requirements
1.3. Identify raw materials, products and/or supplies requiring special handling.
1.4. Follow special handling procedures according to workplace requirements
1.5. Pack and unpack raw materials, products and/or supplies according to workplace requirements
1.6. Load raw materials, products and/or supplies in accordance with relevant material loading regulations and workplace procedures
1.7. Select and use lifting aids and appliances according to loading procedures in compliance with workplace requirements and legislation
1.8. Conduct unloading activities safely and efficiently according to workplace requirements
1.9. Identify and control hazards and risks according to OHS and workplace requirements.
1.10. Implement controls according to OHS and workplace requirements
LO2. Secure and protect load
2.1. Check load distribution to ensure that it is even, legal and within the working capacity according to workplace procedures
2.2. Check load to ensure that dangerous goods and hazardous substances are appropriately segregated in accordance with regulatory and workplace requirements
2.3. Secure load using the correct load restraint and protection equipment, carrying and garage conditions according to workplace and OHS requirements
2.4. Protect the load in accordance with legal and workplace safety requirements
LO3. Complete documentation
3.1. Select and check raw materials, products and/or supplies for ability to travel in accordance with relevant regulations/permit requirements
3.2. Complete all required records in accordance with legislative and workplace requirements
Source: K to 12 Agri – Fishery Arts – Food Processing (NC II) Curriculum Guide
