Food Processing NC II

Course Code:  FPBFOP205

Code No.            Units of Competency

                                BASIC COMPETENCIES

500311105        Participate in workplace communication

500311106        Work in a team environment

500311107        Practice career professionalism

500311108       Practice occupational health and safety procedures

                                COMMON COMPETENCIES

AGR741201       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 COMPETENCIES

AGR741301       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 DESCRIPTION

Process foods by salting, curing and smoking, process food by fermentation and pickling, process food by sugar concentration and package finished/ processed food products.

ENTRY REQUIREMENTS

Can communicate both oral and written; Physically  and mentally fit; With good moral character; and, Can perform basic mathematical computation.

JOB OPPORTUNITIES

Upon completion of the course, trainees/students maybe employed as:

  • PRODUCTION AID
  • PACKAGING AIDE

EVIDENCES

Upon completion of the Course, the trainee/student must be able to:

  • Process Food by Salting, Curing and Smoking
  • Process Food by Fermentation and Pickling
  • Process Food by Sugar Concentration
  • Package Finished/Processed Food Products

NATIONAL ASSESSMENT

To 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.