Fish Processing CBC

8/13/2019 Fish Processing CBC

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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.


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


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:


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


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:


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.




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


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:


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


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:


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


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:


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.




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


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:


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


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:


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


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:


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


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


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:


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


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:


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


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:


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


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:


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.




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


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:


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


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


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:


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


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


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:


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.




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


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:


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


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:


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


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:


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.


CERTICATE LEVEL : NC II


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


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:


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


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:


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.


NC LEVEL : NC II


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


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


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:


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


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:


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.



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


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:


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


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:


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


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:


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)


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:


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


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:


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)


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:


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.


CERTICATE LEVEL : NC II


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


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:


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


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:


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


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:


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.




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


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:


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


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:


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


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:


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


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:


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

C i l


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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


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:


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


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:


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



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.


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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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:


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


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:


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


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:


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


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:


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


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:


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.




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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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:


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


1. Raw materials