fish processing cbc
TRANSCRIPT
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CURRICULUM WRITESHOP ON THE STRENGTHENED TECHNICALVOCATIONAL EDUCATION PROGRAM
Marikina HotelMarikina City, Metro Manila
April 23-28, 2007
FISH PROCESSING GROUP
EVELYN P. RAPACONTeacher III
Solana Fresh Water Fishery School
ROSALINDA S. PASCUAMaster Teacher II
Bataan School of Fisheries
ELADIA M. OCAMPOMaster Teacher I
Malolos Marine Fishery School and Laboratory
WRITING WORKSHOP ON THE FINALIZATION OF THECOMPETENCY- BASED CURRICULUM AND CONTEXTUAL
LEARNING MATRIX IN THE 18 AREAS OF SPECIALIZATION FORPUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Development Academy of the Philippines (DAP)Tagaytay City
February 4-8, 2008
STVE Writers :
EVELYN P. RAPACONTeacher III
Solana Fresh Water Fishery School
ROSALINDA S. PASCUA GLORIA C. TABOGOCMaster Teacher II Master Teacher I
Bataan School of Fisheries Clarencio Calagos Memorial School of Fisheries
Encoders:
EVELYN I. RELOROffice of the Planning Service
Research and Statistics DivisionDepartment of Education
BILLY V. VEGAAdministrative Assistant IIOffice of ASEC MALAYA
Department of Education
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TABLE OF CONTENTS
PageTable of Contents 1
Introduction 2
Acknowledgment 3
Course Design 4
Course Structure 5
Assessment Methods 9
Methodology 9
Trainers Qualification 9
Resources 10
References 11
Basic Competencies 14
Participate in Workplace Communication 15 Work in Team Environment 20 Practice Career Professionalism 24 Practice Occupational Health and Safety Procedures 28
Common Competencies 34 Apply Food Safety and Sanitation 35 The Use of Standard Measuring Devices 41 The Use of Processing Tools, Equipment and Utensils 47 Perform Mathematical Computations 52 Implement Good Manufacturing Practices and Procedure 57 Implement Environmental Policies and Procedure 65
Core Competencies 70
Process Fish by Salting, Curing and Smoking 71 Process Foods by Fermentation and Pickling 84
o Process Fish and Other Fishery Products byFermentation and Pickling 85
o Process Foods by Fermentation and Pickling(Fruits and Vegetables) 94
Process Foods by Sugar Concentration 104 Package Finished/Processed Fishery Products,
Fruits and Vegetables 113
Module Sequencing 120
Course Block 122
Contextual Learning Matrix 130
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INTRODUCTION
This instructional material comprises the Competency BasedCurriculum (CBC) and a Contextual Learning Matrix (CLM) for theenriched curriculum of FISH PROCESSING NC IIpatterned after theTESDA Training Regulation for Food Processing NC II. It is adopted bythe Department of Education in the implementation of theStrengthened Technical - Vocational Education Program beginningSchool Year 20072008.
The material will equip the students in a fishery schoolspecializing in Fish Processing with knowledge, values and desirablework attitude to help them become globally competitive. It wasdeveloped as one of the instruments of technicalvocational educationto train and produce young Filipinos who are competent workers and
eventually efficient managers and citizens who will play a pivotal rolein the socio economic and political progress of our country. Thetechnical knowledge and skills acquired by every graduate from atechnical vocational high school will thoroughly prepare him fortertiary education, entrepreneurship or the world of work.
Considering the need for a reactive curriculum that needs toaddress the emerging demands of our times, these CBC and CLM areviewed as a timely answer to the present demand for a relevant and aresponsive curriculum. They provide the certifiable skills that thelearners must acquire in order for them to be subjected to Competency
Assessment by TESDA and consequently be awarded a NationalCertificate (NC I or II) or a Certificate of Competency (COC).
Technical vocational education is tasked with training andproducing young Filipino men and women who are highly competent inorder to become productive citizens and contributors to the economicand social growth of the country. Hence the strengthened technical-vocational education program, which is a competency basedcurriculum (CBC), is a timely answer to the demands of industry for ahighly applicable curriculum.
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ACKNOWLEDGEMENT
The FISH PROCESSING GROUP wish to convey their warmgratitude to their facilitators, Mrs. Perla G. Yosores, Lupon School of
Fisheries, Lupon, Davao Oriental, Mr. Exmundo F. Forteza, VocationalSchool Administrator I - OIC, Malolos Marine Fishery School andLaboratory, Balite, Malolos City, Bulacan and Mr. Edwin P. Tamayo,Vocational School Administrator II- OIC, Floridablanca NationalAgricultural School, OIC Floridablanca, Pampanga for their valuableassistance and ideas which helped in the development of theseinstructional materials. Likewise, the assistance of the academicteachers in English, Science and Technology and Mathematics duringthe finalization of the CBCCLM last February 48, 2008 and duringthe writeshop for its refinement and enrichment on April 1318, 2009
is appreciated.
The production of this output in the Technical VocationalCurriculum Writing Workshop for the Strengthened TechnicalVocational Education of the Department of Education reflects thevolume of knowledge and information which the able TESDAexperts/specialists had shared, so special thanks are due to Mr.Clodualdo Paiton and Mr. Edward de la Rosa.
To our respective school administrators, Mr. Ricardo A. Rapacon,Solana Fresh Water Fishery School, Solana, Cagayan, Mr. Gerardo C.
Batalla, Bataan School of Fisheries, Orion, Bataan, Mr. Exmundo F.Forteza, Malolos Marine Fishery School and Laboratory, Balite, MalolosCity, Bulacan, and Mr. Fernando H. Milca, Secondary School PrincipalIII, Clarencio Calagos Memorial School of Fisheries, Samar Province,our multitude thanks for making us a part of this historic activity.
The writers also extend their sincere felicitations andgratefulness to the members of the Technical Working Group of theTechnical Vocational Education Task Force, Department ofEducation, Pasig City headed by Dr. Ricardo M. de Lumen, Director III,OIC, for coming up with the series of writeshops geared towards thedevelopment of the learning/instructional materials for theStrengthened Technical Vocational Education Program and for theircommitment in making these activities as fruitful endeavors.
Our most special gratitude to Hon. Secretary Jesli A. Lapus forcoming up with this commendable program aimed at creating a bettertechnical - vocational education that is responsive to the needs of thecommunity and industry.
Above all, with utmost humility and reverence, we thank the
Lord Almighty for giving us His Divine guidance and blessings toaccomplish this task with wisdom.
- TVE Writers
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COURSE DESIGN
COURSE TITLE : FISH PROCESSING
NOMINAL DURATION : 1600 hours
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION : This course is designed toenhance the knowledge, skills and attitudes offish processors with industry standards. Itcovers core competencies on processing fishand other fishery products by salting, curing
and smoking; and by fermentation andpickling of fish, fruits and vegetables. Theprocessing in sugar concentration andpackaging finished processed fish, fruits andvegetables and other fishery products arelikewise included in the competencydevelopment in this course in order tocomplete the competencies required in thequalification for Fish Processing NC II basedon TESDA Training Regulation for FoodProcessing NC II. These are certifiable skills
that must be mastered.
Common competencies such as applyingfish safety and sanitation; standardmeasuring devices/instruments; using fishprocessing tools, equipment and utensils;performing mathematical computations;implementing good manufacturing practices(GMP) and procedure and implementingenvironmental policies and procedure are also
made integral in this course.
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COURSE STRUCTURE
Unit ofCompetency
Module Title Learning Outcome No. ofHours
COMMON1. Apply Food
Safety andSanitation
Applying FoodSafety andSanitation
1.1 Use PersonalProtectiveEquipment(PPE) in theworkplace
1.2 Observepersonalhygiene andgood grooming
1.3
Implement foodsanitationpractices
1.4 Render safetymeasures andfirst aidprocedure
1.5 Implementhouse keepingactivities
4
4
4
4
4
20
2. The Use ofStandardMeasuringDevices andInstruments
Using StandardMeasuringDevices andInstruments
2.1 Identify standardmeasuringdevices andinstruments
2.2 Review theprocedure inusing standardmeasuringdevices andinstruments
2.3 Follow procedurein usingmeasuringdevices andinstruments
6
7
7
20
3. The Use ofProcessing Tools,Equipment andUtensils
UsingProcessingTools,Equipment andUtensils
3.1 Perform preoperationactivities
3.2 Operate foodprocessing
equipment
3 3 P f t
6
7
7
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operationactivities 20
4. PerformMathematicalComputations
PerformingMathematicalComputations
4.1 Gather andtabulate therecorded data
4.2 Review thevariousformulations
4.3 Calculateproductioninput andoutput
7
7
6
20
5. Implement GoodManufacturingPractices and
Procedure
ImplementingGoodManufacturing
Practices andProcedure
5.1 Identifyrequirements ofGood
ManufacturingPractices andProcedure(GMP) relatedto own work
5.2 Observepersonalhygiene andconduct tomeet GMPrequirements
5.3 ImplementGMPrequirementswhen carryingout workactivities
5.4 Participate inimproving GMP
5.5 Participate invalidation
policies5.6 Completeworkplacedocumentationto support GMP
8
8
8
8
8
8
48
6. ImplementEnvironmentalPolicies andProcedure
ImplementingEnvironmentalPolicies andProcedure
6.1 Conduct workin accordancewithenvironmentalpolicies andprocedure
6 2 Participate in
15
6
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improvingenvironmentalpractices atwork
6.3 Respond to anenvironmentemergency
6
27
CORE
1. Process Fish bySalting, Curing andSmoking
Processing Fishby Salting,Curing andSmoking
1.1 Prepareequipment toolsand utensils
1.2 Prepareingredients andraw materials
1.3 Prepare saltingand curingsolutions andmixtures
1.4 Cure the fish1.5 Finish the
cured fish1.6 Prepare
productionreport
50
80
60
38100
98
426
2. Process Fish
and Other FisheryProducts byFermentation andPickling
Processing Fishand OtherFisheryProducts byFermentationand Pickling
2.1 Prepareequipment,tools andutensils
2.2 Prepare rawmaterials
2.3 Ferment fishand otherfisheryproducts
2.4 Performpickling of fishand otherfisheryproducts
2.5 Prepareproductionreport
43
43
43
43
43
215
3. Process Foodsby Fermentationand Pickling (Fruits
and Vegetables)
ProcessingFoods byFermentation
and Pickling(Fruits andVegetables)
3.1 Prepareequipment,tools and
utensils
3 2 Prepare raw
43
43
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materials3.3 Perform
alcoholicfermentation offruits and
vegetables3.4 Perform
acetic/lacticacidfermentation/pickling ofvegetables
3.5 Prepareproductionreport
44
44
40
214
4. Process Food bySugarConcentration(Fruits andVegetables)
ProcessingFoods by SugarConcentration
(Fruits andVegetables)
4.1 Prepareequipment,tools andutensils
4.2 Prepare the rawmaterials
4.3 Perform acid,pectin andsugar mixture
4.4 Cook sugar
concentrates4.5 Prepare
productionreports
70
72
74
74
70
390
5. PackageFinished/ProcessedFishery Products,Fruits andVegetables
PackagingFinished/Processed FisheryProducts, Fruitsand Vegetables
5.1 Preparepackagingequipment,tools andmaterials
5.2 Undertakepackaging offinished/processed fish, fruitsand vegetableproducts
5.3 Perform postpackagingprocedure
66
67
67
200
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ASSESSMENT METHODS:
Observation Demonstration and Oral interview Written test Third party report Direct observation with Questioning Computer-based written test Practical/performance test Paper-based written test Preparing a written report on information gathered from the
internet
Preparing a film review report Practical demonstration Portfolio assessment using rubrics Role Playingsimulation and of an actual situation Narrative report evaluation
METHODOLOGY:
Demonstration Lecture Discussion Dual Training Self-paced learning/modular approach Film/video viewing Field Trip Group discussion/brainstorming Case study/case analysis Browsing websites Practicum with Computer-based instructions Laboratory activity with Activity sheets Industry immersion/OntheJob Training (OJT) in factories
TRAINERS QUALIFICATIONS:
Must be a National Certificate II (NC II) holder Must have undergone training on Assessment and Training
Methodology II (AM/TM II)
Must be Computer literate Must be physically and mentally fit Must be a Civil Service eligible (for government position or
appropriate eligibility)
Must possess a professional license issued by the ProfessionalRegulatory Commission (PRC)
Must have at least 5 years job/industry experience
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RESOURCES:
TOOLS EQUIPMENT SUPPLIES and
MATERIALSPolysealer Smokehouse Fuel for smoking like
wood, wood shavings,saw dust, half-driedleaves, coconut husksand shells, rice hulls,etc.
Soaking vat Chiller Fresh fish, fruits andvegetables
Salinometer Freezer Rock salt/table salt,
curing salt ,Phosphate and othercuring ingredients
Weighing scales (heavyduty and kitchenscales)
RefrigeratorLedgers
Cutting knife Oven Bond papers
Slicers, Peelers PC/Laptop Rulers
Forceps for deboning Boilers Pencils
Filleting knife Gas stove Ball pens
Measuring cups (fordry and liquid)
Blower Glue
Measuring spoons Can sealer Labels
Aluminum/stainlessutility trays
Pulper protect cupsealer
Paper bags
Stainless basins Food scales/kitchenscales
Stickers
Earthen jars Refractometer Packaging tape
Strainers Pressure cooker Computer ink
Timers Labeling machine Computer paper
Wooden stirrers Plastic protect cap
sealer
Manual on
Occupational HealthSafety (OHS)
Salting vat Exhaust boxes Whiteboard pen
Fermentation vats Cabinet drier White board
Mixing bowls Wire basket Packaging materials(tin cans, glass
jars, polyethylenebags)
Calculators Electric polysealer Marking pens
Glue gun LCD projector Learning Materials
a.Activity sheetsThermometer LCD screen 1.Job sheets2. Information
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sheets3. Operation
sheets
Beaker CD/DVD Player Modules
Graduated cylinder CBLM
Weighing scale CD - RomSauce pot and pots CDs
Colander DVDs
Food Tongs
Steamer
Chopping board
Hot lifter
Polmeter
Osterizer/blender
Juice extractor
Kitchen brushFish scaler
Holding cabinet forsmoked fish
REFERENCES:
Books
Avery, Arthur. Fish Processing Handbook of the Philippines
Bardey, Catherine, Secrets of the Spas, Blac
Bauer, W.W.MD, Health for All, 1967.
Calmorin, Laurentina P., Calmorin, Melchor A., Tinaypan,Alfredo S.. (1990). Introduction to Fishery Technology,Manila, Philippines. National Bookstore Inc.
Calmorin, Laurentina P., Post Harvest Fisheries. Manila,Philippines: national Bookstore, Inc. 2000.
Cortez, Lourdes A., Processing and Preservation of FreshwaterFish.,Manila, Philippines ., National Bookstore Inc.,1990.
Dagoon, Jesse D. Exploratory Fishery Arts.Manila,Philippines: Rex Bookstore, 1985.
De Guzman, Inez A., Module in Food Preservation Technologyand Home Economics, St.Bernadette Publication Inc.
De Leon, Sonia et al, Preservation of Philippines Foods, AManual of Principles and Procedures. Phoenix PublishingHouse Inc. 1982.
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Espejo, Jasmin. Fish Processing Handbook of the Philippines
Hermes-Espejo, Jasmin. Fish Processing Technology in theTropics, Quezon City, Philippines, Tawid Publications,
1998.
Lagua, Rosalinda T. Food Preservation for Filipinos, 1977
Maharajh, Christina 20 Amazing Ways to Use Salt
Mendoza, Leonarda. Fishery Arts for Secondary SchoolsExploratory, 1987.
Photo Researchers, Inc./Dr. Jeremy Burgess/Science SourceMicrosoft Encarta 2006. 1993-2005 MicrosoftCorporation.
Training Regulation for Food Processing NC II, TESDA, MetroManila.
Food Safety and Sanitation, A paper presented at Foresight onFood Safety, International Food Safety Seminar at Seoul,Korea on April 24, 2006.
Handouts and Manuals
BFAR handouts on Fisheries Administrative Order
Fish Smoking prepared by Technology Development Institute ofDOST
Hand- outs and Pamphlets on Fish Processing.
Learning Element for Drying, Packing and Storing of Fish, CDD,BTVE
Learning Element for Salting, Drying and Smoking, CDD, BTVE
Handout on Operating a Can Sealer
Manual for The All American Pressure Canner/Cooker
Manual on The Use and Car of GE Upright Freezer
Manual on the Use and Operation of an Automatic Master CanSealer
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Other Sources:
http://www.saltinstitute.org/
http://www.salttraders.com/StoreFront.bok
http://www.slate.com/id/2117243
http://www.gourmetsleuth.com/saltguide.htm
http://www.flickr.com
http://www.initial-impressions.net
http://www.msn.com
http://www.saltinstitute.org/
http://www.salttraders.com/StoreFront.bok
http://www.slate.com/id/2117243
http://www.gourmetsleuth.com/saltguide.htm
http://www.image.google.com
www.psdn.org.ph/pienc/ra900
http://www.saltinstitute.org/http://www.salttraders.com/StoreFront.bokhttp://www.slate.com/id/2117243http://www.gourmetsleuth.com/saltguide.htmhttp://www.flickr.com/http://www.initial-impressions.net/http://www.msn.com/http://www.saltinstitute.org/http://www.salttraders.com/StoreFront.bokhttp://www.slate.com/id/2117243http://www.gourmetsleuth.com/saltguide.htmhttp://www/http://www/http://www.gourmetsleuth.com/saltguide.htmhttp://www.slate.com/id/2117243http://www.salttraders.com/StoreFront.bokhttp://www.saltinstitute.org/http://www.msn.com/http://www.initial-impressions.net/http://www.flickr.com/http://www.gourmetsleuth.com/saltguide.htmhttp://www.slate.com/id/2117243http://www.salttraders.com/StoreFront.bokhttp://www.saltinstitute.org/ -
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BASICCOMPETENCIES
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UNIT OF COMPETENCY: PARTICIPATE IN WORKPLACECOMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE
COMMUNICATION
MODULE DESCRIPTION: This unit covers the ability to carry outthe knowledge, skills and attitudes required togather, interpret and convey information inresponse to workplace requirements. It alsocovers obtaining and conveying workplaceinformation, participating in workplacemeetings and discussions and the completionof relevantworkrelated documents.
NOMINAL DURATION : 72 hours
CERTIFICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students must be able to:
LO1. obtain and convey workplace information;
LO2. participate in workplace meetings and discussions; andLO3. complete relevant work-related documents.
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LO1. Obtain and Convey Workplace Information
ASSESSMENT CRITERIA:
1. Accessed specific and relevant information from appropriatesources.
2. Questioning, active listening and speaking skills to gather andconvey information are used effectively.
3. Appropriate medium in transferring information and ideas isutilized.
4. Non-verbal communication is used appropriately.5.The lines of communication with supervisors and colleagues are
identified and pursued accordingly.6. Workplace procedure for the location and storage of information
are defined and followed.7. Personal transactions are carried out clearly and concisely.
CONTENTS:
Appropriate sources of information Effective communication Medium of communication Different modes of communication Storage procedure Workplace interaction
CONDITIONS:
The following resources are needed:
Learning elements and references/textbooks Telephone Computers Fax machine Writing materials Lecture room Board markers
METHODOLOGIES:
Reporting Demonstration
Group dynamics Research
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ASSESSMENT METHODS:
Direct observation Oral interview Written test Recitation
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LO2. Participate in Workplace Meetings and Discussions
ASSESSMENT CRITERIA:
1. Simulated meetings are attended and participated.2. Opinions are listened to and/or expressed clearly.3. Meeting inputs are matched with the meeting purpose and
protocols are established thereafter.4. Workplace interaction is conducted in a courteous manner.5. Simple routine workplace procedure and matters concerning
working conditions are discussed and responded to.6. Meeting outcomes are interpreted and implemented.
CONTENTS:
Organizational policies Effective communication Protocols Workplace interactions Face to face communication
CONDITIONS:
The following resources are needed:
Appropriate meeting room Relevant documents like organizational policies Lecture room
METHODOLOGIES:
Lecture/discussion Observation/Demonstration Interaction
ASSESSMENT METHODS:
Direct observation Oral interview Written test Recitation
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LO3. Complete Relevant Work - Related Documents
ASSESSMENT CRITERIA:
1. Range of forms relating to conditions of employment areaccomplished accurately and legibly.
2. Workplace data on standard workplace forms and documentsare recorded.
3. Basic mathematical processes are used for routine calculations.4. Errors in forms/documents are identified and acted upon.5. Reports are promptly submitted to supervisors according to
organizational guidelines.
CONTENTS:
Effective communication Written communication Technology relevant to the enterprise and the individual
work responsibilities
Production Report Forms
CONDITIONS:
The following resources are needed:
Relevant documents Writing materials Computers
METHODOLOGIES:
Lecture/discussion Group dynamics Reporting Practical exercises
ASSESSMENT METHODS:
Written test Oral interview Recitation
Preparation and accomplishment of work related documents
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UNIT OF COMPETENCY: WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT
MODULE DESCRIPTION: This module covers the skills,knowledge and attitudes required inworking in a team environment. Itincludes describing team role and scope,identifying own role and responsibilitywithin a team and working as a teammember.
NOMINAL DURATION : 42 hours
CERTIFICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, students must be able to:
LO1. describe team role and scope;LO2. identify own role and responsibility within a team; andLO3. work as a team member.
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LO1. Describe Team Role and Scope
ASSESSMENT CRITERIA:
1. Roles and objectives of the team are identified from availablesources of information.
2.Team parameters, reporting relationships and responsibilitiesfrom team discussion and appropriate external sources areidentified.
CONTENTS:
Roles and objectives of a team Standard Operating Procedure (SOP) Job procedure Occupational Emergency Measures (OEM) specifications andinstructions Organizational and external personnel Client/supplier instructions Quality standards Occupational Health and Safety (OHS) and environmental
standards
CONDITIONS:
The following resources are needed:
Access to relevant workplace or appropriately simulatedenvironment where assessment can take place
References/textbooks Lecture room Tape recorder and blank tapes
METHODOLOGIES:
Group dynamics Lecture/discussion Research Panel discussion
ASSESSMENT METHODS:
Role playing/simulation of a given actual situation Demonstration Written test
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LO2. Identify Own Role and Responsibilities Within a Team
ASSESSMENT CRITERIA:
1. Specific roles and responsibilities of individual members withinthe team environment are identified.
2. Roles and responsibilities of other members are identified andrecognized.
3. Existing relationships within the team and to other teams areidentified and reported.
CONTENTS:
Communication process Team structure
Team roles Group planning and decision making
CONDITIONS:
The following resources are needed:
Access relevant to workplace-simulated environment whereassessment can take place
References/textbooks Lecture room Tape recorder Blank tapes
METHODOLOGIES:
Lecture/discussion Games/Group dynamics Team building exercises Panel discussion
ASSESSMENT METHODS:
Case analysis/study Written test Demonstration
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LO3. Work as a Team Member
ASSESSMENT CRITERIA:
1. Various forms of communication are appropriately used.2.Team members who contributed to team activities and objectives
are recognized.3. Effective contributions to complement team activities and
objectives based on individual skills and competencies andworkplace context are likewise given due recognition.
4. In reporting, using the Standard Operating Procedure (SOP),protocol is observed.
5.Teamwork plans based on team members understanding of theirrole are developed through a concerted effort.
CONTENTS:
Work procedure and practices Conditions of work environment Legislation and industrial agreements Standard work practices Safety, environmental, housekeeping and quality guidelines
CONDITIONS:
The following resources are needed:
Appropriate workplace Textbooks/reference materials Lecture room Different forms used in the workplace
METHODOLOGIES:
Case analysis Group dynamics Safety drill simulated fire phenomenon Reporting
ASSESSMENT METHODS:
Demonstration Written test Case analysis report Written report evaluation
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UNIT OF COMPETENCY: PRACTICE CAREERPROFESSIONALISM
MODULE TITLE : PRACTICING CAREER
PROFESSIONALISM
MODULE DESCRIPTION: This module covers the skills,knowledge and attitudes required inpracticing career professionalism. Itincludes integrating personal objectiveswith the organizational goals, settingand meeting work priorities andmaintaining professional growth anddevelopment.
NOMINAL DURATION : 54 hours
CERTIFICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, students must be able to:
LO1. integrate personal objectives with the organizational goals;
LO2. set and meet work priorities; andLO3. maintain professional growth and development.
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LO1. Integrate Personal Objectives with Organizational Goals
ASSESSMENT CRITERIA:
1. Personal growth and work plans towards improving thequalifications set for professionalism are evident.
2. Intra and interpersonal development based on performanceevaluation are maintained.
3. Commitment to the organization and its goals are demonstratedin the performance of duties.
4. Practice of appropriate personal hygiene is evident.5.Job targets within key result areas are attained.
CONTENTS:
Personal Development-Social Aspects: Intra and InterpersonalDevelopment
Organizational goals Personal Hygiene and Practices Code of ethics
CONDITIONS:
The following resources are needed:
Workplace Code of ethics Organizational goals Hand outs and PD-Social Aspects CDs, DVDs, CD/DVD player, LCD screen and projector
METHODOLOGIES:
Interactive -lecture Simulation Demonstration Self paced learning
ASSESSMENT METHODS:
Role play Interview Written exam
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LO2. Set and Meet Work Priorities
ASSESSMENT CRITERIA:
1. Competing demands to achieve personal, team andorganizational goals and objectives are prioritized.
2. Resources are utilized efficiently and effectively to manage workpriorities and commitments.
3. Practices, economic use and maintenance of equipment andfacilities are followed as per established procedure.
4.Job targets within key result areas are attained.CONTENTS:
Organizational Key Result Areas
Work Values and Ethical Standards Company policies on the use and maintenance of equipment
CONDITIONS:
The following resources are needed:
Handouts ono Organizational Key Result Areaso Work values and Ethical Standardso Company policies and standardso Sample job targets
Learning Guides CDs, DVDs, CD/DVD player LCD Projector and screen
METHODOLOGIES:
Interactive lecture Group discussion Structured activity Teachers demonstration
ASSESSMENT METHODS:
Role play Interview Written exam Return demonstration
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LO3. Maintain Professional Growth and Development
ASSESSMENT CRITERIA:
1.Training and career opportunities relevant to the jobrequirements are identified and availed.
2. Licenses and/or certifications according to the requirements ofthe qualifications are acquired and maintained.
3. Fundamental rights at work including gender sensitivity aremanifested/observed.
4.Training and career opportunities based on the requirements ofindustry are completed and updated.
CONTENTS:
Qualification Standards Gender and Development (GAD) Sensitivity Professionalism in the Workplace List of Professional Licenses
CONDITIONS:
The following resources are needed:
Quality Standards GAD handouts CDs, DVDs on Professionalism in the Workplace Professional licenses samples CD/DVD player LCD screen and projector
METHODOLOGIES:
Interactive lecture Film viewing Role play/Simulation Group discussion
ASSESSMENT METHODS:
Demonstration Interview Written exam Portfolio assessment Film review report evaluation
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UNIT OF COMPETENCY: PRACTICE OCCUPATIONAL HEALTHAND SAFETY PROCEDURE
MODULE TITLE : PRACTICING OCCUPATIONAL HEALTHAND SAFETY PROCEDURE
MODULE DESCRIPTION: This module covers the knowledge,skills and attitudes required to comply withthe regulatory and organizationalrequirements for occupational health andsafety such as identifying, evaluating andmaintaining Occupational Health and Safetyawareness.
NOMINAL DURATION : 72
CERTIFICATE LEVEL : NCII
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students must be able to:
LO1. identify hazards and risks;LO2. evaluate hazards and risks;LO3. control hazards and risks; and
LO4. maintain occupational health and safety in the workplace.
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LO1. Identify Hazards and Risks
ASSESSMENT CRITERIA:
1. Workplace hazards and risks are identified and clearlyexplained.
2. Hazards/risks and their corresponding indicators are identifiedwith the company procedure.
3. Contingency measures are recognized and established inaccordance with organizational procedure.
CONTENTS:
Hazards and risks identification and control Organizational safety and health protocol
Treshold limit value (TLV) Organizational Health and Safety indicatorsCONDITIONS:
The following resources are needed:
Workplace Personal Protective Equipment (PPE) Learning Guides Hand-outs
o Organizational Safety and Health Protocolo Organizational Health and Safety Indicatorso Threshold Limit Valueo Hazards/Risk Identification and Control
CDs, DVDs, CD/DVD player, LCD screen and projectorMETHODOLOGIES:
Interactive lecture Simulation Symposium Group dynamics
ASSESSMENT METHODS:
Situation analysis Interview Practical exam Written exam
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LO2. Evaluate Hazards and Risks
ASSESSMENT CRITERIA:
1.Terms of maximum tolerable limits are identified based onthreshold limit values (TLV).2. Effects of hazards are determined.
3. Occupational Health and Safety (OHS) issues and concerns areidentified in accordance with workplace requirements andrelevant workplace OHS legislation.
CONTENTS:
TLV table Philippine Organizational Health and Safety Standards Effects of hazards in the workplace
ErgonomicsCONDITIONS:
The following resources are needed:
Handouts ono Philippine Organizational Health and Safety Standardso Effects of hazards in the workplaceo Ergonomics
TLV table CDs/DVDs CD/DVD player LCD screen and projector
METHODOLOGIES:
Interactive lecture Situation analysis Symposium Film viewing Group dynamics
ASSESSMENT METHODS:
Interview Written exam Simulation Analytical paper evaluation Film viewing report evaluation
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LO3. Control Hazards and Risks
ASSESSMENT CRITERIA:
1. Organizational Health and Safety (OHS) procedure for controllinghazards and risks are strictly followed.
2. Procedure in dealing with workplace accidents, fire andemergencies are followed in accordance with the organizations
OHS policies.3. Personal protective equipment (PPE) are used in accordance with
the organizations OHS procedure and practices.4. Procedure in providing appropriate assistance are identified in
line with the established organizational protocol.
CONTENTS:
Safety Regulationso Clean Air Acto Electrical and Fire Safety Codeo Waste management, RA 9003 (Waste Management Act)o Disaster Preparedness and Management
Contingency Measures and ProcedureCONDITIONS:
The following resources are needed:
Handouts on:o Safety Regulationso Clean Air Acto Electrical and Fire Safety Codeo Waste managemento Disaster Preparedness and Managemento Contingency Measures and Procedure
Organizational Health and Safety (OHS)Personal Records Personal Protective Equipment (PPE) CDs/DVDs, CD/DVD player LCD screen and projector
METHODOLOGIES:
Interactive -lecture Film viewing Group dynamics Self-paced learning
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ASSESSMENT METHODS:
Written Test Demonstration with oral interview Case/situation analysis Simulation of an actual situation
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LO4. Maintain Occupational Health and Safety Awareness
ASSESSMENT CRITERIA:
1. Procedure in emergency related drill are strictly followed in linewith the established organization guidelines and procedure.
2. Organizational Health and Safety (OHS) personal records arefilled up in accordance with workplace requirements.
3. Personal Protective Equipment (PPE) are maintained in line withorganization guidelines and procedure.
CONTENTS:
Operational health and safety procedure, practices andregulations
Emergency-related drills and trainingCONDITIONS:
The following resources are needed:
Workplace Personal Protective Equipment (PPE) Organizational Health and Safety (OHS) personal records CDs, DVDs CD/DVD player LCD screen and projector Samples health records
METHODOLOGIES:
Simulation Symposium Film viewing Group dynamics
ASSESSMENT METHODS:
Demonstration Interview Written exam Portfolio assessment
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COMMONCOMPETENCIES
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UNIT OF COMPETENCY : APPLY FOODSAFETY AND SANITATION
MODULE TITLE : APPLYING FOOD SAFETY ANDSANITATION
MODULE DESCRIPTION : This module covers theknowledge, skills and attitudes requiredin applying food safety and sanitationsuch as using personal protectiveequipment, observing personal hygieneand good grooming, implementing foodsanitation practices, rendering safetymeasures and first aid procedure andimplementing housekeeping activities.
NOMINAL DURATION : 20 hours
CERTIFICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of these outcomes, the students must be able to:
LO1. use personal protective equipment (PPE) in the workplace;LO2. observe personal hygiene and good grooming;
LO3. implement food sanitation practices;LO4. render safety measures and first aid procedure; andLO5. implement housekeeping activities.
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LO1. Use Personal Protective Equipment (PPE) in the Workplace
ASSESSMENT CRITERIA:
1. Personal Protective Equipment (PPE) are checked according tothe manufacturers specifications.
2. Personal protective equipment are used according to the jobrequirements.
CONTENTS:
Cleaning, checking and sanitizing personal protective equipment Equipment : uses and specifications
Parts and functions of personal protective equipment
CONDITIONS:
The following resources are needed:
Personal Protective Equipment (PPE)o apron/laboratory gowno mouth maskso gloveso rubber bootso head gears such as caps and hairnets
METHODOLOGIES:
Lecture/discussion Teachers demonstration
ASSESSMENT METHODS:
Direct observation with oral interview Return demonstration
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LO2. Observe Personal Hygiene and Good Grooming
ASSESSMENT CRITERIA:
1. Personal hygiene and good grooming are practiced in line withthe workplace sanitation regulation.
CONTENT:
Good grooming and personal hygiene
CONDITIONS:
Personal protective equipment may be included but not limited to:
Apron/laboratory gown Mouth masks Rubber boots/safety shoes Gloves (disposable or surgical) Head gears such as caps, hairnets and ear plug Pot holders
METHODOLOGIES:
Modular/self-paced learning Demonstration
ASSESSMENT METHODS:
Direct observation Oral test/oral interview Practical demonstration
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LO3. Implement Food Sanitation Practices
ASSESSMENT CRITERIA:
1. Sanitary food handling practices are implemented in line withworkplace sanitation regulations.
2. Safety measures are observed in line with workplace safetypractices.
CONTENTS:
Food safety and practices Sanitary food handling practices
CONDITIONS:
The following resources are needed:
PPE (apron, laboratory gown, mouth masks, gloves, rubberboots/safety shoes, head gears, pot holders)
Workplace and safety requirementsa. Health/medical certificateb. Department of Labor and Employment (DOLE)
requirementsc. Bureau of Food and Drugs (BFAD) requirements
CDs, DVDs CD/DVD player LCD screen and projector
METHODOLOGIES:
Field trip to a workplace Modular/self-paced learning Group discussion Film viewing
ASSESSMENT METHODS:
Interview Direct observation Practical demonstration
Field trip narrative report evaluation Film review report evaluation
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LO4. Render Safety Measures and First Aid Procedures
ASSESSMENT CRITERIA:
1. Safety measures are applied according to workplace rules andregulations.
2. First aid procedure are applied readily as needed.3. First aid application is coordinated with concerned personnel
according to workplace standard operating procedure.
CONTENTS:
Safety practices
First aid kit Applying first aid treatment
CONDITIONS:
Presence of the following in the workplace:
Health/medical certificate Chemicals and other sanitizing agents with proper labels Safety signals and symbols in appropriate areas First aid kit
METHODOLOGIES:
Self-paced learning Group discussion Symposium with demonstration Browsing the internet for appropriate website on safety
measures and first aid
ASSESSMENT METHODS:
Interview Direct observation Written test Practical demonstration
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LO5. Implement Housekeeping Activities
ASSESSMENT CRITERIA:
1. Work area and surroundings are cleaned in accordance withworkplace health and safety regulations.
2. Waste is disposed in compliance with the organizations wastedisposal system.
3. Hazards in the work area are recognized and reported todesignated personnel according to workplace procedure.
CONTENTS:
5S in Good Housekeeping
Proper waste disposal Environmental protection and concerns
CONDITIONS:
The following resources are needed:
Sanitizing equipment Proper disposal facilities Handbook on the 5S of Good Housekeeping CDs, DVDs CD/DVD player LCD screen and projector
METHODOLOGIES:
Group discussion Self-paced learning Film viewing
ASSESSMENT METHODS:
Interview Written report Practical examination/demonstration Direct observation
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UNIT OF COMPETENCY : THE USE OF STANDARDMEASURING DEVICES ANDINSTRUMENTS
MODULE TITLE : USING STANDARD MEASURING
DEVICES AND INSTRUMENTS
MODULE DESCRIPTION : This module covers theknowledge, skills and attitudes requiredfor the use of standard measuringdevices and instruments in theworkplace. It also covers theidentification of standard measuringdevices and instruments, review ofprocedure in using standard measuring
devices and instruments and theprocedure for using measuring devicesand instruments.
NOMINAL DURATION : 20 hours
CERTIFICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of these outcomes the students must be able to:
LO1. identify standard measuring devices and instruments;LO2. review the procedure in using standard measuring
devices and instruments; andLO3. follow procedure in using measuring devices and
instruments.
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LO1. Identify Standard Measuring Devices and Instruments
ASSESSMENT CRITERIA:
1. Standard measuring devices and instruments are identified andclassified according to manufacturers specifications.
2. Devices and instruments for measuring are properly checked,sanitized and calibrated prior to use.
CONTENTS:
Specifications and functions of measuring devices andinstruments
Identify, prepare and calibrate standard measuring devices andinstruments
Procedure in cleaning, sanitizing and stowing equipment andinstruments
CONDITIONS:
The following resources are needed:
Standard Measuring Deviceso Weighing scales and balanceso Measuring cups of varying capacities for dry ingredientso Measuring cups of varying capacities for liquid ingredientso Measuring spoons
Standard Measuring Instrumentso Salinometero Thermometer of varying temperatureo Refractometer of varying rangeo Glasswares like cylinders, beakers, flasks of varying
graduations CDs, DVDs CD/DVD player LCD screen and projector
METHODOLOGIES:
Lecture/discussion Film viewing Discussion Demonstration
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ASSESSMENT METHODS:
Practical and written examination Observation and oral interview
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LO2. Review the Procedure in Using Standard Measuring Devicesand Instruments
ASSESSMENT CRITERIA:
1. Procedure in using the standard measuring devices andinstruments according to manufacturers specification are
reviewed.2. Printed procedure/brochures/catalogue according to specified
food processing methods are consulted.
CONTENT:
Procedure in using standard measuring devices andinstruments
CONDITIONS:
The following resources are needed:
Standard instruments may include but not limited to the following:
Salinometer Thermometer of varying temperature range (0C-300C) Refractometer of varying range (0-90B) Glasswares like (cylinder, beakers, flasks) of varying graduation
METHODOLOGIES:
Lecture Demonstration
ASSESSMENT METHODS:
Observation and oral interview Practical and written examination
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LO3. Follow Procedure in Using Measuring Devices andInstruments
ASSESSMENT CRITERIA:
1. Methods/practices of using measuring devices and instrumentsare strictly observed according to manufacturers specificationsand workplace requirements.
2. Measuring devices and instruments are cleaned, wiped dry andprocedure after use to ensure conformity with workplacerequirements.
CONTENTS:
Proper way of using measuring devices and instruments Procedure in cleaning, sanitizing and calibrating equipment and
instruments
CONDITIONS:
The following resources are needed:
Measuring deviceso Weighing scales of various capacities and sensitivitieso Measuring cups of varying capacities for dry ingredientso Measuring cups of varying capacities for liquid ingredientso Measuring spoons
Measuring instrumentso Salinometero Thermometer of varying temperature rangeo
Refractometer of varying range (0-90B)o Glasswares like (cylinders, beakers, flasks) of varying
graduations
METHODOLOGIES:
Self-paced learning Dual learning Demonstration Group discussion
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ASSESSMENT METHODS:
Interview/oral questioning Written test Direct observation Practical test
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UNIT OF COMPETENCY : THE USE OF PROCESSINGTOOLS, EQUIPMENT ANDUTENSILS
MODULE TITLE : USING PROCESSING TOOLS,
EQUIPMENT AND UTENSILS
MODULE DESCRIPTION : This module covers theknowledge, skills and attitudes requiredto operate food processing tools,equipment and utensils such asperforming pre-operation activities,operating food processing equipmentand performing post operation activities.
NOMINAL DURATION : 20 hours
CERTICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of these outcomes the students must be able to:
LO1. perform pre-operation activities;LO2. operate food processing equipment; andLO3. perform post operation activities.
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LO1. Perform Pre-Operation Activities
ASSESSMENT CRITERIA:
1. Appropriate tools and equipment/utensils are prepared for useaccording to processing methods.
2. Food processing tools and equipment/utensils are inspected andchecked according to manufacturers specifications.
3. Food processing equipment are set up, adjusted and made readyaccording to job requirements.
CONTENTS:
Equipment, tools and instruments: uses of specifications
Parts and functions of equipment, tools and utensils Sanitizing agents : uses and specification Proper stowing of tools and equipment/utensils Inspecting and checking condition of equipment/machines
before operation
Performing minor preventive maintenance
CONDITIONS:
The following resources are needed:
Food processing tools, equipment and utensils Minor preventive machine maintenance (like hydraulic fluid) Sanitizing agents
METHODOLOGIES:
Self-paced learning Demonstration Group discussion
ASSESSMENT METHODS:
Direct observation Oral/interview Practical and written examination
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LO2. Operate Food Processing Equipment
ASSESSMENT CRITERIA:
1. Food processing equipment are switched off and unplugged afteruse according to manufacturers specifications.
2. Performance of food processing equipment is checked to ensureconformity with specified output.
3. Operation of food processing equipment is managed to achieveplanned outcomes.
4. Minor trouble shooting on food processing tools, equipment andutensils is performed when necessary.
CONTENTS:
Interpreting manufacturers specifications Equipment/machine wear and tear process Equipment/machine parts dismantling and assembling Performing minor trouble shooting Reporting equipment/machine, tools and instruments
breakdown and recording same in standard forms
CONDITIONS:
The following resources are needed:
Food processing equipment Tools for minor trouble shooting of food processing equipment CDs, DVDs CD/DVD player LCD screen and projector
METHODOLOGIES:
Self-paced learning Demonstration Film viewing Tour to Food Processing establishment
ASSESSMENT METHODS:
Direct observation Interview Practical and written examination Narrative report evaluation
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ASSESSMENT METHODS:
Demonstration with observation and questioning Portfolio assessment Practical examination
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UNIT OF COMPETENCY : PERFORM MATHEMATICALCOMPUTATIONS
MODULE TITLE : PERFORMINGMATHEMATICAL
COMPUTATIONS
MODULE DESCRIPTION : This module covers theknowledge, skills and attitudes requiredin performing mathematicalcomputation such as gathering andtabulating the recorded data, reviewingthe various formulations, calculatingproduction input and output andcomputing production cost.
NOMINAL DURATION : 20 hours
NC LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of these outcomes, the students must be able to:
LO1. gather and tabulate the recorded data;LO2. review the various formulations; and
LO3. calculate production input and output.
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LO1. Gather and Tabulate the Recorded Data
ASSESSMENT CRITERIA:
1. Record of weights and measurement of raw materials andingredients are gathered and summarized according toworkplace standard operating procedure.
2. Record of weights and measurements of finished processedproducts are gathered and summarized according to workplacestandard operating procedure
3. Summarized data are tabulated according to enterpriserequirements.
CONTENTS:
Gathering the record of weights and measurement of ingredientsand materials
Summarizing and tabulating all raw data gathered Recording skills Data gathering skills
CONDITIONS:
Weights and measurements of ingredients and materials as wellas finished/processed products:
o Granimetrico Volumetrico Lengths, diameters and widthso Hotness/coldness (temperature)o pH of curing solutions/mixtures
METHODOLOGIES:
Lecture/Discussion Individualized learning Demonstration
ASSESSMENT METHODS:
Written examination Interview Observation Assessment of outputs
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LO2. Review Various Formulations
ASSESSMENT CRITERIA:
1. Ingredients, materials and percentage formulation arechecked/counter checked according to approved specificationsand enterprise requirements.
2. Finished products and percentage formulations are reviewedaccording to approved specifications in line with enterpriserequirements.
CONTENTS:
Formulations and concentrations of solutions according tospecifications and standards of the enterprise
CONDITIONS:
The following resources are needed:
Calculator Pen and papers Chalk and board White board and white board pen
METHODOLOGIES:
Observation and questioning Lecture/discussion Practical exercise
ASSESSMENT METHODS:
Written exam Practical examination Direct observation
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LO3. Calculate Production Input and Output
ASSESSMENT CRITERIA:
1. Data on raw ingredients, material consumption andcorresponding percentage equivalents are calculated in line withthe enterprise requirements.
2. Data on actual spoilage, rejects and corresponding percentageequivalents are calculated according to enterprise requirements.
3. Data on actual yields and recoveries and correspondingpercentage equivalents are calculated according to enterpriserequirements.
4. All calculated data are recorded according to enterpriserequirements.
CONTENTS:
Percentage formulation Fractions, ratios and proportions Basic mathematical operations and skills Conversion factors Basic accounting skills Data gathering skills Recording skills
CONDITIONS:
The following resources are needed:
Production records Supplies
o Ball pen/pencilo Bond papero Index cardso Folderso Computer papero Clips
Tools and Equipmento Calculatoro Computer with printer
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METHODOLOGIES:
Lecture Practical exercise
ASSESSMENT METHODS:
Written exam Direct observation Practical examination
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UNIT OF COMPETENCY : IMPLEMENT GOODMANUFACTURING PRACTICESAND PROCEDURE
MODULE TITLE : IMPLEMENTING GOOD
MANUFACTURING PRACTICESAND PROCEDURE
MODULE DESCRIPTION : This unit deals with the skills,knowledge and attitudes required to complywith relevant Good Manufacturing Practices(GMP) codes through the implementation ofworkplace GMP and quantity procedure. Itincludes: identifying requirements of GMPrelated to own work, observing personal
hygiene and conduct to meet GMPrequirements, implementing GMPrequirements when carrying out workactivities, participating in improving GMP,participating in validation processes andcompleting workplace documentation tosupport GMP.
NOMINAL DURATION : 48 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, students should be able to:
LO1. identify requirements of GMP related to own work;LO2. observe personal hygiene and conduct to GMP
requirements;LO3. implement GMP requirements when carrying out work
activities;LO4. participate in improving GMP;LO5. participate in validation processes; andLO6. complete workplace documentation to support GMP.
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LO1. Identify Requirements of Good Manufacturing Practices(GMP) Related to Own Work
ASSESSMENT CRITERIA:
1. Sources of information on GMP requirements are located.2. GMP requirements and responsibilities related to own work are
identified.
CONTENTS:
Sources of information on GMP requirements GMP requirements and responsibilities
CONDITIONS:
The following resources are needed:
Handouts:o GMP requirements, responsibility and information
on GMP requirementso GMP requirements and responsibilities
METHODOLOGIES:
Group discussion Interview
ASSESSMENT METHODS:
Oral interview Paper-based written test
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LO2. Observe Personal Hygiene and Conduct to Meet GoodManufacturing Practices (GMP) Requirements
ASSESSMENT CRITERIA:
1. Personal hygiene that meets GMP requirements is observed.2. Clothing is prepared, used, stored and disposed according to
GMP and workplace procedure.3. Personal movement around the workplace is compliant with
entry and exit procedure.
CONTENTS:
Hygiene and sanitation requirements
Proper storage of clothing in the workplace GMP workplace procedures
CONDITIONS:
The following resources are needed:
Handoutso GMP workplace procedureo Hygiene and sanitation requirements
METHODOLOGIES:
Role playing Browsing websites on hygiene and sanitation requirements
ASSESSMENT METHODS:
Written report on information gathered through the Internet Oral interview Written test Observation
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LO3. Implement Good Manufacturing Practices (GMP)Requirements When Carrying Out Work Activities
ASSESSMENT CRITERIA:
1. GMP requirements are identified.2. Work area, materials, equipment and product are routinely
monitored to ensure compliance with GMP requirements.3. Raw materials, packaging components and products are handled
according to GMP and workplace procedure.4. Workplace procedure to control resource allocation and process
are followed to meet GMP requirements.5. Common forms of contamination are identified according to GMP
requirements.
6.The workplace is maintained clean and tidy in order to meetGMP housekeeping standards.
CONTENTS:
The students/trainees must be provided with the following:
GMP and workplace requirements Hygiene and sanitation requirements GMPs role in preventing contamination
CONDITIONS:
The following resources are needed:
Work area Fish Processing materials Packaging materials Equipment, tools and utensils Products Sanitizing and cleaning agents Personal Protective Equipment (PPE)
METHODOLOGIES:
Demonstration Group discussion
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ASSESSMENT METHODS:
Paper-based written test Oral interview Demonstration
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LO4. Participate in Improving Good Manufacturing Practices(GMP)
ASSESSMENT CRITERIA:
1. Processes/practices which could result in non-compliance withGMP are identified and reported according to workplacereporting requirements.
2. Corrective action is implemented within level of responsibility.3. GMP issues are raised to designated/authorized personnel.
CONTENTS:
Workplace reporting requirements
Implementing GMP practices and processes
CONDITIONS:
The following resources are needed:
Hand-outs/modules ino Improving GMP practices and processeso Workplace reporting requirementso CDs/DVDso CD/DVD playero LCD screen and projector
METHODOLOGIES:
Lecture/discussion Role playing Film viewing
ASSESSMENT METHODS:
Demonstration Observation Written test Written film review report evaluation
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LO5. Participate in Validation Processes
ASSESSMENT CRITERIA:
1. Validation procedure are followed according to GoodManufacturing Practices (GMP) requirements.
2. Issues arising from validation are raised to designated/authorized personnel.
3. Validation procedure are documented to meet GMPrequirements.
CONTENTS:
Procedure in validation processes of GMP Issues arising from validation Documentation of validation procedure
CONDITIONS:
The following resources are needed:
Hand-outs/modules in:o Procedures in validation process of GMPo Issues arising from validationo Documentation of validation procedure
METHODOLOGIES:
Case study Group brainstorming Demonstration
ASSESSMENT METHODS:
Oral interview Observation Written test
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LO6. Complete Workplace Documentation to Support GoodManufacturing Practices (GMP)
ASSESSMENT CRITERIA:
1. Documentation and recording requirements are identified andcomplied with.
2. Information is recorded according to workplace reportingprocedure to meet GMP requirements.
CONTENTS:
Documentation and recording requirements are identified
Workplace reporting procedure to meet GMP requirements.
CONDITIONS:
The following resources are needed:
Handouts on GMP requirements Workplace reporting procedure Documentation and recording requirements of GMP
METHODOLOGIES:
Self-paced learning/modular approach Group activity on report preparation
ASSESSMENT METHOD:
Observation and oral questioning Portfolio assessment of reports made using rubric
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UNIT OF COMPETENCY : IMPLEMENT ENVIRONMENTALPOLICIES AND PROCEDURE
MODULE TITLE : IMPLEMENTING ENVIRONMENTALPOLICIES AND PROCEDURE
MODULE DESCRIPTION : This unit deals with the skills,knowledge and attitudes required toimplement environmental policies andprocedure when carrying out workresponsibilities. It includes conducting workin accordance with environmental policiesand procedure; participating in improvingenvironmental practices at work, andresponding to an environmental emergency.
NOMINAL DURATION : 27 hours
CERTICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students should be able to:
LO1. conduct work in accordance with environmental policiesand procedures;
LO2. participate in improving environmental practices at work;and
LO3. respond to an environmental emergency.
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LO1. Conduct Work in Accordance With Environmental Policiesand Procedure
ASSESSMENT CRITERIA:
1. Immediate work area is routinely checked to ensure compliancewith environmental requirements.
2. Hazards and unacceptable practices are identified and reportedto authorized personnel according to workplace procedure.
3. Workplace procedure and work instructions are followed.4. Incidents are promptly reported and corrective action is taken
where control requirement are not met.5. Measures used to minimize and handle waste are followed.6. Environmental data is recorded in required format according to
workplace reporting requirements.
CONTENTS:
Occupational Health Safety (OHS) and legal requirements Enterprise OHS and policies, procedure and programs Importance of checking the workplace Persons responsible for monitoring a safety workplace Hazards and risks in the workplace Waste management Ways of minimizing environmental risks and hazards in the
workplace
Bureau of Fisheries and Aquatic Resources (BFAR) regulationson processed foods
CONDITIONS:
The following resources are needed:
Handouts on:o Organizational Health and Safety (OHS) Indicatorso Workplace procedures and work instructiono Hazards/Risks Identification and Controlo Hygiene and Sanitation requirements
CDs/DVDs CD/DVD player LCD screen and projector
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METHODOLOGIES:
Film viewing Field trip Group discussion Debates Symposium
ASSESSMENT METHODS:
Direct observation and oral interview Computer - based written test Film review report evaluation
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LO2. Participate in Improving Environmental Practices at Work
ASSESSMENT CRITERIA:
1. Processes or conditions which could result in an unacceptableenvironmental outcome are identified and reported according toworkplace reporting requirements.
2. Corrective action is taken in accordance with the environmentalmanagement and emerging responsive plans as required.
3. Contributions are made to participative arrangements formanaging environmental issues in the workplace based onworkplace/unit procedure.
CONTENT:
Environmental hazards and risks Control measures for environmental hazards and risks
CONDITIONS:
The following resources are needed:
Learning Guide:o Hygiene and sanitation requirementso Workplace requirementso Procedures in responding to environmental incidents
METHODOLOGIES:
Role playing Demonstration Group discussion/dynamics
ASSESSMENT METHODS:
Oral interview Practical test
Assessment should occur on the job or in a simulated workplace
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LO3. Respond to Environmental Emergency
ASSESSMENT CRITERIA:
1. Emergency solutions are identified and reported according toworkplace reporting requirements.
2. Emergency procedure appropriate to the nature of theemergency are implemented according to workplacerequirements.
CONTENTS:
Emergency solutions according to workplace reportingrequirements
Emergency procedure according to workplace requirements Environmental Emergency
o Airborne particulateso Noiseo Water qualityo Spills and emissions
CONDITIONS:
The following resources are needed:
Handouts on:o Workplace requirementso Workplace procedure/solutions
METHODOLOGIES:
Group discussion Case study
ASSESSMENT METHODS:
Oral interview Paper-based written test Role playing
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CORE
COMPETENCIES
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SECTOR : FISH PROCESSING
UNIT OF COMPETENCY : PROCESS FISH BY SALTING,CURING AND SMOKING
MODULE TITLE : PROCESSING FISH BY SALTING,CURING AND SMOKING
MODULE DESCRIPTION : This module deals with the skills,knowledge and attitudes required toprocess fish by salting, curing andsmoking. It also involves preparingequipment, tools and utensils;preparing ingredients and rawmaterials; preparing salting and curing
solutions and mixtures; curing thefish; finishing the cured products andpreparing production report.
NOMINAL DURATION : 426 hours
CERTIFICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the student must be able to:
LO1. prepare equipment, tools and utensils;LO2. prepare ingredients and raw materials;LO3. prepare salting and curing solutions and mixtures;LO4. cure the fish;LO5. finish the cured fish; andLO6. prepare production report.
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LO1. Prepare Equipment, Tools and Utensils
ASSESSMENT CRITERIA:
1. Equipment and tools for salting, curing and smoking fish andother fishery products are prepared in accordance with themanufacturers specifications.
2. Equipment for fish processing methods are checked, sanitizedand calibrated in accordance with manufacturers specifications.
3. Kitchen utensils for fish curing methods are readied andsanitized in accordance with manufacturers specifications.
4. Materials/supplies needed in fish curing are prepared inaccordance with the approved specifications by the Bureau ofFoods and Drugs (BFAD).
CONTENTS:
Kinds of equipment and tools for salting, curing and smokingfish
Occupational Health and Safety requirements in preparingsupplies and materials
Procedure in checking, sanitizing and calibrating equipment andtools
Procedure in preparing and sanitizing kitchen utensils Procedure in preparing supplies and materials for salting, curing
and smoking
CONDITIONS:
The following resources are needed:
Equipment, Tools, Utensils and Materialso Smokehouseo Polysealero Soaking vatso Chiller/refrigerator/freezero Oveno Bottleso Salinometero Weighing scales of varying capacities and sensitivitieso Cutting implements like knives, slicers, peelerso Measuring tools like measuring cups and spoonso Fuel for smoking like wood, wood shavings, saw dust, half-
dried leaves, coconut husks and shells, rice hulls, corncobs, etc,
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Learning guides:
o Moduleo CD Romo Activity sheetso Manual on Occupational Health and Safety Requirements
in Preparing Supplies and Materials
Personal computer (PC) LCD screen and projector
METHODOLOGIES:
Modular/self paced learning Group discussion Video viewing Teachers demonstration
ASSESSMENT METHODS:
Observation and oral questioning Return demonstration Evaluation of written report of viewed video
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LO2. Prepare Ingredients and Raw Materials
ASSESSMENT CRITERIA:
1. Raw materials are sorted and graded in accordance with theBureau of Fisheries and Aquatic Resources (BFAR)specifications.
2. Fish are cleaned and washed in accordance with approved BFARstandard procedure.
3. Fish are eviscerated and washed in accordance with the productrequirements.
4. Fish and other marine products are fully descaled andeviscerated without damage to the meat.
5. Fish are deboned in accordance with the product requirementswithout damaging the flesh.6. Fish are made into fillets in accordance with productspecifications.
7. Cleaned raw materials are weighed in accordance with Bureau ofFisheries and Aquatic Resources (BFAR) approved specifications.
CONTENTS:
Grades of fish Procedure in grading and sorting fish Methods of scaling, eviscerating Methods of washing and cleaning Procedure in deboning fish Kinds of fish fillets Procedure in filleting fish Procedure in weighing fish
CONDITIONS:
The following resources are needed:
Tools and equipmento Descaling knifeo Cutting boardo Filleting knifeo Mosquito forcepso Kitchen knifeo Weighing scaleo Aluminum trays and basins
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Materialso Potable watero Fresh fish with scales like tilapia and banguso Fresh fish for deboning like bangus
Personal protective equipmento Rubberized hand gloveso Aprono Headband
Learning guideso Moduleo
CD - Romo Manual for grading, scaling, deboning and filleting fish
Personal Computer (PC) with LCD projector and screen
METHODOLOGIES:
Self - paced learning Video viewing Group discussion
ASSESSMENT METHODS:
Practical Demonstration Computer or paper based written test Oral interview Film review/report evaluation
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LO3. Prepare Salting and Curing Solutions and Mixture
ASSESSMENT CRITERIA:
1. Required salt and other ingredients for salting and curing aremeasured and weighed in line with approved specifications andOccupational Health and Safety (OHS) requirements.
2. Required ingredients for salting and curing are measured andweighed in line with approved Bureau of Fisheries and AquaticResources (BFAR) and Bureau of Foods and Drugs (BFAD)specifications.
CONTENTS:
Kinds of salt Properties and composition of salt Ingredients in curing fish Procedure in preparing brine and curing solutions Concentration of brine and curing solutions Occupational Health and Safety(OHS) Specifications for salt and
curing ingredients
CONDITIONS:
The following resources are needed:
Learning guideso Moduleo Manual for preparing brine and curing solutionso Handouts on OHS indicators
Equipment, tools for preparing brine and curing solutionso Measuring cups and spoonso Mixing bowlso Wooden ladleo Salinometero Basinso Kitchen weighing scaleo Salting/Curing vat
Materialso Potable watero Rock salt/table salt
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METHODOLOGIES:
Modular/Self-paced learning Demonstration
ASSESSMENT METHODS:
Computer-based written test Oral questioning/interview Practical/performance test
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LO4. Cure the Fish
ASSESSMENT CRITERIA:
1. Curing solution and prepared materials are mixed in accordancewith approved Bureau of Fisheries and Aquatic Resources(BFAR) specifications and enterprise requirements.
2. Fish being cured is stored at room temperature or refrigeratingtemperature for appropriate number of days in accordance withapproved BFAR specifications.
3. Fish being cured is kept submerged in the curing solution toobtain even distribution/penetration of curing solution in linewith approved BFAR and Bureau of Foods and Drugs (BFAD)specifications.
CONTENTS:
Procedure in curing fish Methods of storing fish while curing Temperatures ideal for storing fish while curing Importance of submerging fish in the curing solution while
curing
CONDITIONS:
The following resources are needed:
Learning guideso Moduleo Computer based activity guideso Activity sheets
Equipment, tools and utensilso Mixing bowlso Salting/curing vatso Wooden ladle/stirrero Freezero Food tongso Salinometer
Materialso Rock salt/table salto Potable water
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Personal protective equipmento Aprono Rubberized hand gloveso Headband
METHODOLOGIES:
Modular/self paced learning Practicum with computer-based instructions Field trip to fish curing plants
ASSESSMENT METHODS:
Practical Demonstration Observation Oral/interview Field trip narrative report evaluation
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LO5. Finish the Cured Fish
ASSESSMENT CRITERIA:
A. Salted Fish
1. Brine cured fish is drained in accordance with approved Bureauof Fisheries and Aquatic Resources (BFAR) standard operatingprocedure.
2. Cured fish is dried in appropriate equipment and medium inaccordance with approved BFAR specifications.
B. Cured Fish
1.Cured fish is packed using appropriate packing medium inaccordance with approved BFAR specifications.
2. Packed cured fish is stored in appropriate storage medium inaccordance with approved BFAR specifications.
C. Smoked Fish
1. Brine cured fish is drained in accordance with approved BFARstandard operating procedure.
2. Fish is cooked in brine using appropriate cooking equipment andmedium in accordance with approved BFAR specifications.
3. Cooked fish is smoked using approved BFAR specifications.4. Smoked fish is cooled according to approved BFARspecifications.
5. Smoked fish is packed according to approved BFARspecifications.
CONTENTS:
Salted Fish
Methods of drying salted fish Procedure in drying salted fish Equipment and medium used in drying salted fish
Cured Fish
Kinds of packaging materials Procedure in packing cured fish Ideal temperature for storing cured fish Importance of properly storing cured fish
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Smoked Fish
Procedure in draining fish Procedure in brining fish Procedure in cooking fish before smoking Methods of cooling smoked fish Proper packaging of smoked fish
CONDITIONS:
The following resources are needed:
Learning guideso Moduleo Laboratory Manual/Activity sheet
Equipment and toolso Drying trayso Polysealero Cooking vato Metal ladleo Plastic bagso Bamboo basketso Draining trayso Freezero Wooden ladleo Gas stoveo Food tongs
Personal protective equipmento Pot holderso Headbando Apron
METHODOLOGIES:
Modular/selfpaced learning Group discussion Field Trip to Fish Curing Plants Demonstration
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ASSESSMENT METHODS:
Practical demonstration Oral/Interview Observation Field trip narrative report evaluation
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LO6. Prepare Production Report
ASSESSMENT CRITERIA:
1. Daily production inputs are noted and documented inaccordance with basic accounting procedure.
2. All production data are recorded and presented in accordancewith basic accounting procedure.
CONTENTS:
Importance of recording and documenting production input Procedure in recording and documenting production input Format of a production report
CONDITIONS:
The following resources are needed:
Learning guideso Moduleo Computer-based activity instructionso Sample production report
Materialso Ledgerso Bond paperso Rulerso Pencilo Ball peno Calculator
METHODOLOGIES:
Self-paced learning Tutorial
ASSESSMENT METHODS:
Portfolio assessment using rubrics Practical demonstration
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SECTOR : FISH PROCESSING
UNIT OF COMPETENCY : PROCESS FISH AND OTHERFISHERY PRODUCTS BYFERMENTATION AND PICKLING
MODULE TITLE : PROCESSING FISH AND OTHERFISHERY PRODUCTS BYFERMENTATION AND PICKLING
NOMINAL DURATION : 215 hours
CERTIFICATE LEVEL : NC II
MODULE DESCRIPTION : This module deals with the skills,
knowledge and attitudes required toprocess fish and other fishery products.It involves the preparation of rawmaterials, equipment, tools andutensils. It also includes thefermentation, and pickling of fish andother fishery products as well as thepreparation of production reports.
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students will be able to:
LO 1. prepare equipment, tools and utensils;LO 2. prepare raw materials;LO 3. ferment fish and other fishery products;LO 4. perform pickling of fish and other fishery products; andLO 5. prepare production report.
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LO1. Prepare Equipment, Tools and Utensils
ASSESSMENT CRITERIA:
1. Equipment, tools and utensils for fermentation and pickling areselected according to requirements and in accordance withapproved Bureau of Foods and Drugs (BFAD) specifications.
2. Equipment, tools and utensils are checked and calibrated inaccordance with the manufacturers specifications
3. Equipment for fish fermentation and pickling are readied andsanitized in accordance with the manufacturers specifications.
CONTENTS:
Kinds of equipment, tools and utensils for fermenting
Kinds of equipment, tools and utensils for pickling Occupational Health and Safety requirements in preparing
equipment, tools and utensils for fermenting and pickling
Procedure in checking, sanitizing and calibrating equipment,tools and utensils
Procedure in preparing and sanitizing equipmentCONDITIONS:
The following resources are needed:
Equipment, Tools and Utensilso Salting vato Earthen jarso Basinso Wooden stirrer/mixero Salinometero Weighing scales of varying capacities and sensitivitieso Cutting implements like knives, slicers and peelerso Measuring tools like measuring cups and spoonso Fuel for smoking like wood, wood shavings, saw dust,
sugar cane bagasse, peanut shells
Learning guideso Moduleo Activity sheetso Manual on Occupational Health and Safety requirements
in preparing equipment, tools and utensils
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LO2. Prepare Raw Materials
ASSESSMENT CRITERIA:
1. Raw materials are sorted and graded according to approvedcriteria and enterprise requirements and approved Bureau ofFisheries and Aquatic Resources (BFAR) specifications.
2. Sorted and graded fish and fishery products are washed, cut andsliced according to required product specifications.
3. Fish and other fishery products are cleaned, eviscerated, cut andwashed according to specifications.
CONTENTS:
Factors to consider in sorting fish
Factors to consider in grading fish Grades of fish Methods of grading Importance of washing Fish and other fishery products are fully descaled, eviscerated,
cut and sliced without damaging the meat
CONDITIONS:
The following resources are needed:
Equipment, tools and utensilso Aluminum trayso Basinso Cutting implements like knives, slicers, peelers, scalers
Learning guideso Moduleo Activity sheetso Manual on Safety Tips in the Workplace
Personal Protective Equipmento Aprono Rubberized hand gloveso Hairnet/head bando Working bootso Mouth mask
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METHODOLOGIES:
Demonstration Self-paced learning/modular Laboratory activity/practicum
ASSESSMENT METHODS:
Direct observation and questioning Practical demonstration Computer based written test
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LO3. Ferment Fish and Other Fishery Products
ASSESSMENT CRITERIA:
1. Fish is prepared according to approved Bureau of Foods andDrugs (BFAD) specifications.
2. Ingredients are mixed in accordance with BFAR and BFADspecifications and product requirements.
3. Fish and other fishery products are allowed to ferment for 2weeks to 6 months in accordance with BFAR specifications andproduct requirements.
4. Fermented fish is strained, filtered and heated according toapproved BFAR specifications.
CONTENTS:
Methods of preparing fish and other fishery products Procedure in mixing fish, other fishery products and ingredients Equipment and tools used in fermenting fish and other
fishery products
Sanitary practices in mixing fish and salt Safety practices in boiling mixtures Methods and procedure of fermenting fish and other
fishery products
Methods of straining, filtering and heating fermented fish andother fishery products
CONDITIONS:
The following resources are needed:
Learning guideso Moduleo Activity sheetso Manual on Occupational Health and Safety requirements
in performing laboratory activities
Equipment, Tools and Utensilso Salting vato Earthen jarso Basinso Wooden stirrer/mixero Salinometero Boilers
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o Gas stoveo Timers
Personal Protective Equipmento Aprono Hairnet/head bando Rubberized gloveso Pot holders
METHODOLOGIES:
Demonstration Self-paced learning Field trip to Fish Processing plants Industry immersion
ASSESSMENT METHODS:
Direct observation and questioning Practical demonstration Paper-based written test Field trip narrative report evaluation
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LO4. Perform Pickling of Fish and other Fishery Products
ASSESSMENT CRITERIA:
1. Pickling solution, prepared ingredients and materials are mixed inaccordance with approved Bureau of Foods and Drugs (BFAD)specifications.
CONTENTS:
Composition of pickling solution Procedure in mixing pickling solutions and prepared
ingredients/materials
Ideal conditions for storing pickled products Containers for storing pickled products
CONDITIONS:
The following resources are needed:
Equipment, Tools and Utensilso Stainless/enamel basino Preserving jarso Wooden stirrer/mixero Measuring tools like measuring cups and spoonso Stoveo Stainless sauce pan
Learning guideso Moduleo Activity sheetso Manual on Occupational Health and Safety Requirements
in doing assigned tasks
Personal protective equipmento Apron/cooking outfito Hand gloveso Pot holder
METHODOLOGIES:
Demonstration Self-paced learning Laboratory work/practicum
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ASSESSMENT METHODS:
Direct observation and oral interview Practical demonstration Written test
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LO5. Prepare Production Report
ASSESSMENT CRITERIA:
1. Daily production input is noted and documented based onstandard Basic Accounting procedure.
2. All production data are recorded and presented according toprescribed format in accordance with Basic Accountingprocedure.
CONTENTS:
Importance of recording and documenting production input Procedure in recording and documenting production input
Format of a production report
CONDITIONS:
The following resources are needed:
Learning guideso Moduleo Computer-based activity instructionso Sample production report
Materialso Ledgerso Bond paperso Rulerso Pencilo Ball peno Calculator
METHODOLOGIES:
Selfpaced learning Tutorial
ASSESSMENT METHODS:
Portfolio assessment using rubrics Practical demonstration
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UNIT OF COMPETENCY : PROCESS FOODS BYFERMENTATION AND PICKLING(FRUITS AND VEGETABLES)
MODULE TITLE : PROCESSING FOODS BY
FERMENTATION AND PICKLING(FRUITS AND VEGETABLES)
MODULE DESCRIPTION : This module covers theknowledge, skills and attitudes requiredin processing foods by fermentation andpickling. It teaches the students how toprepare equipment, tools, utensils, andraw materials, and how to performalcoholic acid / lactic fermentation of
fruits and vegetables. It also teaches thestudents the preparation of productionreport.
NOMINAL DURATION : 214 hours
CERTIFICATE LEVEL : NC II
SUMMARY OF LEARNING OUTCOMES:
Upon completion of these learning outcomes, students must be able to:
LO 1. prepare equipment, tools and utensils;LO 2. prepare raw materials;LO 3. perform alcoholic fermentation of fruits and vegetables;LO 4. perform acetic/lactic acid fermentation/pickling of
vegetables; andLO 5. prepare production report.
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LO1. Prepare Equipment, Tools and Utensils
ASSESSMENT CRITERIA:
1. Equipment, tools and utensils for fermentation and pickling areselected according to requirements in accordance with Bureau ofFisheries and Aquatic Resources (BFAR) specifications.
2. Equipment, tools and utensils are checked and calibrated inaccordance with standard specifications.
3. Equipment/utensils for food processing are readied andsanitized according to manufacturers specifications.
CONTENTS:
Parts and functions of equipment, tools and utensils
Operation of various equipment Proper cleaning and stowing of equipment, tools and utensils Importance of checking and calibrating equipment, tools and
utensils
CONDITIONS:
The following resources are needed:
Cold storage equipment like chiller, refrigerator and freezer Jack lifts and trolleys Weighing scale of various capacities and sensitivities Fermentation vats Sealers (can and plastic) Cutting implements such as knives, peelers, slicers and cutters Kitchen utensils like stainless casserole, colanders, bowls and
food tongs
Strainers, basting spoon paddle, steamer- exhauster, exhaustbox, steam jacketed kettle lifter, wire baskets, chopping boards,vegetable cutter and osterizer
CDs/DVDs CD/DVD player LCD screen and projector
METHODOLOGIES:
Self-paced learning Lecture/discussion Video viewing Demonstration
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ASSESSMENT METHODS:
Oral test/interview Written test Practical demonstration Film review report evaluation
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LO2. Prepare Raw Materials
ASSESSMENT CRITERIA:
1. Raw materials