Course Code: FPBFOP205
Code No. Units of Competency BASIC COMPETENCIES500311105 Participate in workplace communication 500311106 Work in a team environment 500311107 Practice career professionalism 500311108 Practice occupational health and safety procedures COMMON COMPETENCIESAGR741201 Apply Food Safety and Sanitation AGR741202 Use Standard Measuring Devices /Instruments AGR741203 Use Food Processing Tools, Equipment and Utensils AGR741204 Perform Mathematical Computation AGR741205 Implement Good Manufacturing Practice Procedure AGR741206 Implement environmental policies and procedures CORE COMPETENCIESAGR741301 Process Food by Salting, Curing and Smoking AGR741302 Process Food by Fermentation and Pickling AGR741303 Process Food by Sugar Concentration AGR741304 Package Finished / Processed Food Products |
JOB DESCRIPTIONProcess foods by salting, curing and smoking, process food by fermentation and pickling, process food by sugar concentration and package finished/ processed food products. ENTRY REQUIREMENTSCan communicate both oral and written; Physically and mentally fit; With good moral character; and, Can perform basic mathematical computation. |
JOB OPPORTUNITIESUpon completion of the course, trainees/students maybe employed as:
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EVIDENCESUpon completion of the Course, the trainee/student must be able to:
NATIONAL ASSESSMENTTo attain the National Qualification of Food Processing, NC II, the candidate must demonstrate competence through project-type assessment covering all required units of the qualification. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General. |