COMPETENCY-BASED LEARNING MATERIALS
TRAINERS METHODOLOGY
LEVEL I
FACILITATE TRAINING SESSION
Animal health care and Management NC III
Prepared by:
NETCHELYN M. PALENCIA
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
Page 1 of 30
Ma. Victoria M.
Macrohon Revision # 01
TRAINING ACTIVITY MATRIX
Venue
Training Facilities/Tools and Date &
Trainee (Workstation Remarks
Activity Equipment Time
/ Area)
Prayer
Recap of
Activities July 3, 2017
Unfreezing All trainees 8:00 AM to
Activities 8:30 AM
Feedback of
Training
Rejoinder/
Motivation
1. Prepare Lala Banisa Equipment: Weighing scale, Jack Practical July 3-4, Proceed to your trainer
equipment, Honey Cortez lifts and trolleys, can, sealer, Work Area 2017 after the performance
tools, Noemi Ecla plastic sealer, Stove/burner, Work Station 1 8:30 AM to for evaluation. The
apparatus, Chiller, refrigeration, freezer, Juice 4:30PM following tasks will be
extraction, Plastic protect cap checked before and
utensils and
sealer after the performance:
working area Nely Ferrer Apparatus: Refractometer, Jelly o Identifying of the
to process Susan Jalos thermometer, Politer Work Station 2
equipment, tools,
food by sugar Neri Kali Utensil: Stainless enamel, and apparatus; their
concentration Plastic casserole, Colanders, bowl, parts, and uses; and
Helen Lasanas Steamer, Slicer, cutter
Shine Masa
cleaning of all
Materials: cleaning and sanitizing Work Station 3
Blessie Palma tools, equipment, and reagents, these.
Elaine Ramos boiling water, Rags,
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
Page 1 of 30
Ma. Victoria M.
Macrohon Revision # 01
Gloves, Manuals, Slides projector,
Computer
TRAINEE PROGRESS CHART
FOOD PROCESSING NC II
Nominal Duration : 40 hours (UC 1)
UC 1
NAME OF 1.1 1.2 1.3 1.4
TRAINEES LO LO LO LO LO LO LO LO LO LO LO LO
1 2 3 4 1 2 3 1 2 1 2 3
1 Banisa Lala E.
2 Cortez Honey V.
3 Ecla Noemi A.
4 Ferrer Nely S.
5 Jalos Susan R.
6 Kali Nerie L.
7 Lasanas Helen P.
8 Masa Shine D.
9 Palma Blessie D.
10 Ramos Elaine B.
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
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Ma. Victoria M.
Macrohon Revision # 01
C- Competent NC- Not yet Competent
PROCESS FOODS BY SALTING, CURING & SMOKING
UC 1.1 Preparing Equipment, Tools, Utensils and Working Area
1 1.1.1 Identify and prepare the different equipment, apparatus, tools and
utensils for salting, curing and smoking.
1.1.2 Perform proper cleaning operation and sanitation of the different
equipment, apparatus, tools, and utensils
1.1.3 Check and calibrate the different equipment, apparatus, tools, utensils
for the process.
1.1.4 Perform proper cleaning operation and sanitation of the work area
1.2 Preparing Raw Materials
1.2.1 Identify raw materials needed for salting, curing and smoking.
1.2.2 Sort and grade fish/other marine products, meat and eggs for salting,
curing and smoking.
1.2.3 Clean, wash and weigh raw materials in preparation for salting, curing
and smoking.
1.3 Preparing Salting and Curing Solution and Mixtures
1.3.1 Measure and weigh the required salt and other ingredients and adjuncts
for salting, curing and smoking.
1.3.2 Measure and weigh the required ingredients for pumping pickles, cover
pickles and dry cure according to specifications.
1.4 Salting, Suring, and Smoking Raw Materials
1.4.1 Mix curing ingredients and prepared materials.
1.4.2 Follow processing step/techniques in salting, curing and smoking.
1.4.3 Produce quality salted, cured and smoked products.
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
Page 1 of 30
Ma. Victoria M.
Macrohon Revision # 01
Legend: C - Competent ; NC-Not yet Competent
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
Page 1 of 30
Ma. Victoria M.
Macrohon Revision # 01
8.
7.
6.
5.
4.
3.
2.
1.
Kali, Nerie L.
Name of
Ferrer, Nely S.
Trainees
Ecla, Noemi A.
Banisa, Lala E.
Jalos, Susan R.
Masa, Shine D.
Cortez, Honey V.
NC 2
Lasanas, Helen P.
FOOD
PROCESSING
UC 1 PROCESS FOODS BY SALTING,
CURING & SMOKING
1.1 Preparing Equipment, Tools,
Utensils and Working Area
Macrohon
July 4, 2017
Prepared by:
LO1 Identify and prepare the different
Nominal Duration : 40 hours (UC 1)
Date Prepared:
equipment, apparatus, tools and utensils
Ma. Victoria M.
for salting, curing and smoking.
LO2
Perform proper cleaning operation and
sanitation of the different equipment,
apparatus, tools, and utensils
LO3
Issued by:
Check and calibrate the different
equipment, apparatus, tools, utensils for
Revision # 01
the process.
Document No.
LO4
Perform proper cleaning operation and
sanitation of the work area
1.2 Preparing Raw Materials
LO1 Identify raw materials needed for
salting, curing and smoking.
Page 1 of 30
LO2
Sort and grade fish/other marine products,
meat and eggs for salting, curing and
smoking.
LO3
Clean, wash and weigh raw materials in
preparation for salting, curing and
TRAINEE ACHIEVEMENT CHART
smoking.
1.2
Preparing Salting and Curing Solution
and Mixtures LO 1 Measure and weigh
the required salt and other ingredients
LO2
Measure and weigh the required
ingredients for pumping pickles, cover
pickles and dry cure according to
1.4 Salting, Curing, and Smoking Raw
Materials
LO1 Mix curing ingredients and prepared
materials.
LO2
Follow processing step/
techniques in salting, curing and smoking.
LO3
Produce quality salted, cured and smoked
products.
9. Palma, Blessie D.
10. Ramos, Elaine B.
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
Page 1 of 30
Ma. Victoria M.
Macrohon Revision # 01
TABLE OF SPECIFICATION
Objectives/
Compre- # of items/
Content area/ Knowledge Application
hension % of test
Topics
LO 1 2/10% 3/20% 8/40% 13/70%
LO 2 2/10% 2/10% 3/10% 7/30%
TOTAL 4/20% 5/30% 11/50% 20/100%
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
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Ma. Victoria M.
Macrohon Revision # 01
WRITTEN ASSESSMENT
Name :__________________________________ Date :___________________
Sector: PROCESSED FOOD AND BEVERAGES
Qualification Title: FOOD PROCESSING NC II
Unit of Competency: Process Foods By Sugar Concentration
Module Title: Cooking Sugar Concentrate
TEST I. MULTIPLE CHOICE
Directions: Read and analyze each statement carefully. Choose the letter
that corresponds to your answer. Write your answer in the Answer Sheet
provided to you. (9 points)
1. It is an instrument used in cooking which measures the temperature of
the jam mixture.
A. Body thermometer
B. Candy crush thermometer
C. Candy/Jelly thermometer
D. Clinical thermometer
2. It is an equipment that reduces the size of the sliced pineapple into
crushed and puree form the fastest and easiest way.
A. Blender
B. Masher
C. Paring Knife
D. Zester
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
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Ma. Victoria M.
Macrohon Revision # 01
Answer Key
1. C
2. A
3. A
4. B
5. B
Model Answers:
1. Give four (4) good practices you need to perform relative to
sanitation and safety when cooking pineapple jam. (2 pts each)
A. Wear the personal protective equipment
B. Wash hands properly before the cooking activity
C. Clean all cooking equipment, tools, and utensils.
D. Use all equipment and tools according to guidelines.
TRAINING SESSION EVALUATION FORM
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer had done his job during the whole duration of your training.
Please give your honest rating by checking on the corresponding cell of your
response. Your answers will be treated with utmost confidentiality.
TRAINERS/INSTRUCTORS 1 2 3 4 5
Poor/ Fair/ Good/ Very Good/ Out-
Name of Trainer:
standing
Unsatis- Satis- Adequat Very
Ma. Victoria M. Macrohon factory factory e Satisfactor
y
1. Orients trainees about
CBT, the use of CLM and the
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
Page 1 of 30
Ma. Victoria M.
Macrohon Revision # 01
evaluation system
2. Discuses clearly the unit of
competencies and outcomes to be
attained the start of every module
3. Exhibits mastery of the
subjects/course he/she is teaching.
2. Motivates and elicits active
participation
3. Keeps records of evidence/s of
competency attainment of each
student/trainees
4. Instil value of safety and orderliness
in the classrooms and workshops
5. Instil the value of teamwork and
positive work values
6. Instill good grooming and hygiene
7. Instill value of time
8. Quality of voice while teaching
9. Clarity of language/dialect used in
teaching
10. Provides extra attention to trainees
and students
TRAINERS/INSTRUCTORS 1 2 3 4 5
Poor/ Fair/ Good/ Very Good/ Out-
Name of Trainer: Unsatis Satis- Adequat Very standing
- factory e Satisfactor
Ma. Victoria M. Macrohon factory y
11. Attends classes regularly and
promptly
12. Shows energy and enthusiasm while
teaching
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
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Ma. Victoria M.
Macrohon Revision # 01
13. Maximizesuse of training supplies
and materials
14. Dresses appropriately
15. Shows empathy
16. Demonstrates self-control
TRAINING EVALUATION
Directions: This post-training evaluation instrument is intended to measure how
satisfactorily the whole training was undertaken. Please give your honest rating by
checking on the corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
PREPARATION Poor/ Fair/ Good/ Very Out-
Unsatis Satis- Adequat Good standing
- factory e
factory
1. Workshop lay-out conforms with
the component of a CBT
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
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Ma. Victoria M.
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workshop
2. Number of CBLM is sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs are
clarified
DESIGN AND DELIVERY
1. Course contents are sufficient to
attain
2. CBLM are logically organized to
attain objectives
3. Information Sheet are
comprehensive in providing the
required knowledge
4. Examples, illustrations and
demonstrations help you learn
5. Practice exercises like Task/Job
Sheets are sufficient to learn
required skills
PREPARATION Poor/ Fair/ Good/ Very Out-
Unsatis Satis- Adequat Good standing
- factory e
factory
6. Valuable knowledge are learned
through the contents of the
course
7. Training Methodologies are
effective
8. Assessment Methods and
evaluation system are suitable
for the trainees and the
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
Page 1 of 30
Ma. Victoria M.
Macrohon Revision # 01
competency
9. Recording of achievements and
competencies acquired is prompt
and comprehensive
[Link] about the performance
of the learners are given
immediately
TRAINING FACILITIES/ RESOURCES
11. Training Resources are adequate
12. Training Venue is conducive and
appropriate
13. Equipment, supplies and
Materials are sufficient
14. Equipment, supplies and Materials
are suitable and appropriate
SUPPORT STAFF
15. Support staff are accommodating
Comments /Suggestions:
The training is very comprehensive and beneficial in providing the needs of the
trainee as well as supporting the trainee in achieving her goals and developing the
required competencies.
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
Page 1 of 30
Ma. Victoria M.
Macrohon Revision # 01
Date Prepared: Document No.
FOOD
PROCESSING July 4, 2017
NC 2
Prepared by: Issued by:
Page 1 of 30
Ma. Victoria M.
Macrohon Revision # 01