CBC - Food Processing NC IV
CBC - Food Processing NC IV
CBC - Food Processing NC IV
CURRICULUM
Sector:
PROCESSED FOOD AND BEVERAGES SECTOR
Qualification:
FOOD PROCESSING NC IV
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
B. MODULES OF INSTRUCTION.................................................................9-122
BASIC COMPETENCIES...............................................................................9
o Utilizing specialized communication skills......................................11-16
o Developing teams and individuals..................................................17-22
o Applying problem-solving techniques in the workplace..................23-28
o Collecting, analyzing and organizing information...........................29-33
o Planning and organize work...........................................................34-39
COMMON COMPETENCIES.......................................................................41
o Applying food and safety sanitation................................................43-48
o Using standard measuring devices and instrument........................49-52
o Using food processing tools, equipment and instrument................53-58
o Performing mathematical computation...........................................59-63
o Implementing good manufacturing practices and procedures........64-70
o Implementing environmental polices and procedures....................71-74
o Monitoring the implementation of good manufacturing
practice procedures........................................................................75-81
o Monitoring the implementation of environmental
management policies.....................................................................82-86
CORE COMPETENCIES.............................................................................87
o Applying raw materials/ingredients and process knowledge..........89-91
o Maintaining food safety when loading, unloading and
transporting food............................................................................92-94
o Participating in sensory analysis....................................................95-97
o Setting up and operating processes in a production/
packaging system.........................................................................98-105
o Participating in an audit process................................................106-109
o Participating in a HACCP team..................................................110-114
o Monitoring in workplace performance and participating in
the improvement processes.......................................................115-122
COURSE DESIGN
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, desirable skills and attitudes under
Food Processing NC IV in accordance with industry standards. It covers basic, common
and core competencies such as: utilize specialized communication skills, develop teams
and individuals, apply problem solving techniques in the workplace, collect, analyze and
organize information, plan and organize work, promote environmental protection, apply food
safety and sanitation, use standard measuring devices, use food processing tools,
equipment and utensils, perform mathematical computations, implement good
manufacturing practice and procedures, implement environmental policies and procedures,
apply raw materials/ingredients and process knowledge, maintain food safety when loading,
unloading and transporting food, participate in sensory analysis, set up and operate
processes in a production/packaging system, participate in an audit process, participate in a
HACCP team, and monitor workplace performance and participate in improvement
processes.
ENTRY REQUIREMENTS:
BASIC COMPETENCIES
(56 hours)
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Utilize 1.1 Utilizing 1.1.1 Meet common and specific 10 hours
specialized specialized communication needs of
communication communication clients and colleagues
skills skills 1.1.2 Contribute to the
development of
communication strategies
1.1.3 Represent the organization
1.1.4 Facilitate group discussion
1.1.5 Conduct interview
2. Develop teams 2.1 Developing 2.1.1 Provide team leadership 10 hours
and individuals teams and 2.1.2 Foster individual and
individuals organizational growth
2.1.3 Monitor and evaluate
workplace learning
2.1.4 Develop team commitment
and cooperation
2.1.5 Facilitate accomplishment of
organizational goals
3. Apply problem 3.1 Identifying 3.1.1 Analyze the problem 12 hours
solving possible 3.1.2 Identify possible solutions
techniques in solution 3.1.3 Recommend solution to the
the workplace higher management
3.1.4 Implement solution
3.1.5 Evaluate/monitor results and
outcome
4. Collect, 4.1 Collecting, 4.1.1 Study information 12 hours
analyze and analyzing and requirements
organize organizing 4.1.2 Process data
information information 4.1.3 Analyze, interpret and
organize information
gathered
4.1.4 Present findings/
recommendations
5. Plan and 5.1 Planning and 5.1.1 Set work objectives 12 hours
organize work organizing work 5.1.2 Plan and schedule work
activities
5.1.3 Implement work plans
5.1.4 Monitor work activities
5.1.5 Review and evaluate work
plans and activities
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Apply raw 1.1 Applying raw 1.1.1 Identify and respond to non- 32 hours
materials/ materials/ conforming ingredients/raw
ingredients and ingredients materials
process and process 1.1.2 Identify and respond to non-
knowledge knowledge conforming product and
processes
2. Maintain food 2.1 Maintaining 2.1.1 Prepare to transport food 24 hours
safety when food safety 2.1.2 Load, unload and transport
loading, when loading, safely
unloading and unloading and
transporting transporting
food food
3. Participate in 3.1 Participating 3.1.1 Conduct sensory analysis 24 hours
sensory in sensory 3.1.2 Report results of sensory
analysis analysis analysis
4. Set up and 4.1 Setting up 4.1.1 Set up production/ packaging 160
operate and system for operation hours
processes in a operating 4.1.2 Operate and monitor the
production/ processes in system
packaging a production/ 4.1.3 Use re-order procedures to
system packaging maintain stock levels
system 4.1.4 Organize cyclical stock counts
and report variances
4.1.5 Handover production/
packaging system operation
4.1.6 Shut down the production/
packaging system
4.1.7 Contribute to the continuous
improvement of the production/
packaging system
5. Participate in 5.1 Participating 5.1.1 Participate in planning an audit 40 hours
an audit in an audit 5.1.2 Participate in conducting an
process process audit
5.1.3 Report and follow-up audit
outcomes
6. Participate in a 6.1 Participating 6.1.1 Prepare to develop and/or 40 hours
HACCP team in a HACCP review a food safety program
team 6.1.2 Identify and/or review food
safety hazards
6.1.3 Establish, implement and
review methods to monitor and
control food safety hazards
6.1.4 Establish and review safety
documentation, communication
and recording systems
ASSESSMENT METHODS:
Written examination
Oral questioning
Demonstration of practical skills
Direct observation
Interview
COURSE DELIVERY:
Modular
Demonstration
Lecture
Discussion
Dual training
Distance learning
1. Equipment 2. Tools/accessories/supplies
Food processing system with retort, Weighing scales and balances of
pump, boiler, cooker, steamer, various capacities and sensitivities
dehydrator Dietetic scales (1 kg. capacity)
Chiller Pairing knives
Refrigerator Peelers
Freezer Measuring spoons
Stoves Measuring cups (solid)
Food packaging system with filling Measuring cups (liquid)
and sealing, can seamer, shrink Wrench, screw driver, belts, nuts and
wrapper, strapper, case packer, bolts
labeler Clocks/timer
Jack lift Mixing bowls, stainless steel
Trolley Hard plastic chopping boards
Wheeler Thermometers of varying temperature
Poly/temperature sealer range
Cap sealer Glasswares like cylinder, beaker,
Pressure canner flask
Pressure cooker Jar liter
Cap seal Food processor, set
Oven Wire baskets
Steam-jacketed kettle Casseroles stainless steel
Smoking trays Saucepan, stainless steel
Meat grinder Spoons, wooden
Stuffer/linker Spoon, basting
Silent cutter Paddles, wooden
Brix refractometers (0-90o brix) Food tongs
Salinometer Steamer
Electronic scales (0.1 gm. capacity) Soaking container
Consistometer/viscosimeter Fermented containers
Vacuum pack machine Utility trays
Laboratory scale cabinet drier or Colanders, stainless steel
forced draft oven
Headspace gauge
Test equipment – pH meter,
centrifuge, moisture meter, color
chart/colorimeter, texture meter
Computer
Fire fighting equipment
First aid kit
PPE – apron, mouth mask, gloves,
rubber boots; head gear, hard hat,
goggles, heavy sweater
3. Materials
QUALIFICATION OF INSTRUCTOR:
BASIC COMPETENCIES
FOOD PROCESSING NC IV
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UNIT OF COMPETENCY : UTILIZE SPECIALIZED COMMUNICATION SKILLS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to use specialized communication skills to meet
specific needs of internal and external clients, conduct
interviews, facilitate group discussions and contribute to the
development of communication strategies.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
LO1. Meet common and specific communication needs of clients and colleagues.
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
Learning materials
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
Group discussion
Interaction
Brainstorming
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
ASSESSMENT CRITERIA:
CONTENTS:
Channels of communication
Communication delivery systems (internal and external)
Coaching techniques
Negotiation skills
Conflict resolution strategies
CONDITIONS:
Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
Learning materials
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
Group discussion
Interaction
Brainstorming
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
ASSESSMENT CRITERIA:
CONTENTS:
Presentation skills
Effective presentation techniques
Expression of ideas/queries
Effective writing
Work ethics
CONDITIONS:
Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
Learning materials
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
Group discussion
Interaction
Brainstorming
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
ASSESSMENT CRITERIA:
CONTENTS:
Group dynamics
Establishing good rapport
Conduct meetings
Group discussion
Group participation
Individual differences
CONDITIONS:
Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
Learning materials
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
Group discussion
Interaction
Brainstorming
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
Learning materials
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
Group discussion
Interaction
Brainstorming
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
MODULE DESCRIPTOR : This module covers the skills, knowledge and attitudes
required to determine individual and team development
needs and facilitate the development of the workgroup.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
Understanding team
Leadership skills and style
Team building
Team role and responsibility
Performance evaluation
Giving feedback
CONDITIONS:
Equipment
- Personal computer
- Simulated work area
Learning materials
- Manuals for organizational requirements
- Quality assurance and procedures
- Work ethics manual
- Personality development
Supplies and materials
- Office supplies, (pen, pencil, paper/bond paper)
METHODOLOGIES:
Group discussion
Interaction
Brainstorming
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
ASSESSMENT CRITERIA:
1. Learning and development program goals and objectives are identified to match
the specific knowledge and skills requirements of competency standards.
2. Learning delivery methods are appropriate to the learning goals, the learning
style of participants and availability of equipment and resources.
3. Workplace learning opportunities and coaching/mentoring assistance are
provided to facilitate individual and team achievement of competencies.
4. Resources and timeliness required for learning activities are identified and
approved in accordance with organizational requirements.
CONTENTS:
CONDITIONS:
Equipment
- Personal computer
Learning materials
- Coaching and mentoring principles manual
- Learning and development program goals and objectives
- Learning activity methods
Supplies and materials
- Office supplies, (pen, pencil, paper/bond paper)
METHODOLOGY:
Lecture
Discussion
Interaction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Equipment
- Personal computer
- Simulated work area
Learning materials
- Manuals for organizational requirements
- Quality assurance and procedures
- Work ethics manual
- Personality development manual
Supplies and materials
- Office supplies, (pen, pencil, paper/bond paper)
METHODOLOGIES:
Lecture
Discussion
Interaction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Equipment
- Personal computer
- Simulated team
Learning materials
- Manuals for organizational requirements
- Quality assurance and procedures
- Work ethics manual
- Personality development
Supplies and materials
- Office supplies, (pen, pencil, paper/bond paper)
METHODOLOGIES:
Lecture
Discussion
Interaction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Equipment
- Personal computer
- Simulated work area
Learning materials
- Manuals for organizational requirements
- Quality assurance and procedures
- Work ethics manual
- Personality development
Supplies and materials
- Office supplies, (pen, pencil, paper/bond paper)
METHODOLOGY:
Lecture
Discussion
Interaction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Written examination
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to apply the process of problem solving and other
problems beyond those associated directly with the process
unit. It includes the application of structured processes and
improvement tools. This competency is typically performed
by an experienced technician, team leader or supervisor.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
Data gathering
Problem identification
Problem analysis
Statement of problem
CONDITIONS:
Equipment
- OHP
- Computers
Instructional materials
- Reference books
- Sample of process and other problems
- Learning guides
METHODOLOGIES:
Lecture
Discussion
Interaction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Practical/performance test
ASSESSMENT CRITERIA:
1. All possible solutions are considered for resolution of the problem in accordance
with safety and operating procedures.
2. Strengths and weaknesses of possible options are considered.
3. Corrective action is determined to resolve the problem and its possible future
causes.
CONTENTS:
CONDITIONS:
Equipment
- OHP
- Computers
Instructional materials
- Reference books
- Sample of process and other problems
- Learning guides
METHODOLOGIES:
Lecture
Discussion
Interaction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
Effective writing
Writing recommendations
Presentation of reports
Making follow-ups
CONDITIONS:
Equipment
- OHP
- Computers
Instructional materials
- Reference books
- Recommendation report
- Learning Guides
METHODOLOGIES:
Lecture
Discussion
Interaction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Equipment
- OHP
- Computers
Instructional materials
- Reference books
- Recommendation report
- Learning guides
METHODOLOGIES:
Lecture
Discussion
Interaction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Equipment
- OHP
- Computers
Instructional materials
- Reference books
- Recommendation report
- Learning guides
METHODOLOGIES:
Lecture
Discussion
Interaction
ASSESSMENT METHODS:
Demonstration
Observation
Interviews/questioning
Practical/performance test
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Reference book
Handouts/modules/printed materials
Forms
METHODOLOGIES:
Discussion
Direct observation
Simulation/role playing
ASSESSMENT METHODS:
Observation
Interview
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
PC
Reference book
Handouts/modules/printed materials
Data processing software (MS WORD, EXCEL, etc.)
METHODOLOGIES:
Discussion
Direct observation
Simulation/role playing
ASSESSMENT METHODS:
Observation
Interview
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
Statistical analysis
Methods in statistical analysis
Tools for process Improvement
Presentation of data in graphs
CONDITIONS:
PC
Reference book
Handouts/modules/printed materials
Data processing software (MS WORD, EXCEL, etc.)
METHODOLOGIES:
Discussion
Direct observation
Simulation/role playing
ASSESSMENT METHODS:
Observation
Interview
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
Organizing information
Recognize trends in the information
Synthesis of data
Prepare reports in standard format
Types and methods of report submission & dissemination
CONDITIONS:
PC
Reference book
Handouts/modules/printed materials
METHODOLOGIES:
Discussion
Direct observation
Simulation/role playing
ASSESSMENT METHODS:
Observation
Interview
Practical/performance test
MODULE DESCRIPTOR : This module covers the outcomes required in planning and
organizing work. It may be applied to a small independent
operation or to a section of a large organization.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
1. Objectives are consistent with and linked to work activities in accordance with
organizational aims.
2. Objectives are stated as measurable targets with clear time frames.
3. Support and commitment of team members are reflected in the objectives.
4. Realistic and attainable objectives are identified.
CONTENTS:
Planning
Planning objectives
Setting objectives
CONDITIONS:
Training materials
- Organizational policies and procedures
- Reference materials on organizational planning
- Pen, paper
Students project
METHODOLOGIES:
Discussion
Direct observation
Simulation/role playing
ASSESSMENT METHODS:
Observation
Interview
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
Job/tasks identification
Division of labor
Job specialization
Resource identification
Work procedures
Time schedules
CONDITIONS:
Equipment
- Computers
Training materials
- GANTT charts
- Reference materials on organizational planning
- Pen, paper
Students projects
METHODOLOGIES:
Discussion
Direct observation
Simulation/role playing
ASSESSMENT METHODS:
Observation
Interview
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Equipment
- Computers
Training materials
- Work plan schedules
- Monitoring tools and materials
- Pen, paper
Plant/enterprises
- Students projects
METHODOLOGIES:
Discussion
Direct observation
Simulation/role playing
ASSESSMENT METHODS:
Observation
Interview
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
Performance evaluation
Performance monitoring
Work deviations/variances identifications
Reporting of deviations
Timeliness of report
SOP in establishing and maintenance of files
CONDITIONS:
Equipment
- Computers
Training materials
- Work plan schedules
- Monitoring tools and materials
- Pen, paper
Plant/enterprises
- Students projects
METHODOLOGIES:
Discussion
Direct observation
Simulation/role playing
ASSESSMENT METHODS:
Observation
Interview
Practical/performance test
ASSESSMENT CRITERIA:
CONTENTS:
Performance review
Performance appraisal
Performance reports
Performance feedback mechanisms
CONDITIONS:
Equipment
- Computers
Training materials
- Reporting formats
- Performance appraisal format
- Reference materials on research techniques
- Pen, paper
Plant/enterprises (simulation)
- Students projects
METHODOLOGIES:
Discussion
Direct observation
Simulation/role playing
ASSESSMENT METHODS:
Observation
Interview
Practical/performance test
COMMON COMPETENCIES
FOOD PROCESSING NC IV
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UNIT OF COMPETENCY : APPLY FOOD SAFETY AND SANITATION
MODULE DESCRIPTOR : This module deals with the skills, knowledge and
attitudes required to apply food safety and sanitation in
the workplace.
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of skills
Direct observation
Interview
ASSESSMENT CRITERIA:
1. Personal hygiene and good grooming is practiced in line with workplace health
and safety requirements.
2. Medical and health for workplace requirements are present.
3. DOLE and BFAD requirements for personal hygiene and sanitation are complete.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of skills
Direct observation
Interview
ASSESSMENT CRITERIA:
1. Sanitary food handling practices are implemented in line with workplace sanitary
regulations.
2. Sanitary measures are observed in line with workplace safety practices.
CONTENTS:
CONDITIONS:
Workplace
Personal protective equipment
METHODOLOGIES:
Demonstration
Video presentation
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of skills
Direct observation
Interview
ASSESSMENT CRITERIA:
1. Work area and surroundings are cleaned in accordance with workplace health
and safety regulations.
2. Waste is disposed according to organization’s waste disposal system.
3. Hazards in the work area are recognized and reported to designated personnel
according to workplace procedures.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of skills
Direct observation
Interview
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes
required to use standard measuring devices, instruments in
the workplace.
Upon completion of this module the students/ trainees will be able to:
LO2. Review the procedures in using standard measuring devices and instruments.
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Standard measuring instruments may include but not limited to the following:
- Salinometer
- Thermometers of varying temperature range (0-300 C)
- Refractometer of varying range (0-90 C)
- Glass wares like cylinders, beakers, flasks of varying graduations.
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Demonstration
Dual training
Individual sing self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of skills
Direct observation
Interview
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to operate food processing tools, equipment and
instrument in the workplace.
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Tools and equipment/utensils used for the following food processing methods:
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Sugar Concentration
- Cold storage equipment like chiller, refrigerator, freezer
- Refractometer
- Candy thermometer
- Jelly thermometer
- Polmeter
- Weighing scale of various capacities and sensitivities
- Can sealer
- 58 - CBC Food Processing NC IV
- Plastic sealer
- Pulper finisher
- Plastic protect cap sealer
- Stove/burner
METHODOLOGIES:
Demonstration
Video presentation
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes to
perform mathematical computations in the workplace.
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Learning material:
- Activity sheet
- Calculator
METHODOLOGIES:
Lecture
Practical exercises
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
ASSESSMENT CRITERIA:
CONTENTS:
Percentage formulations
Conversion
Ratio and proportion
CONDITIONS:
Learning materials:
- Activity sheet
- Calculator
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Learning material:
- Activity sheet
- Calculator
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
Production costing
Standard procedures in costing
Review and validation of company production requirements
CONDITIONS:
Learning material:
Activity sheet
Calculator
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to comply with relevant Good Manufacturing
Practice (GMP) codes through the implementation of
workplace GMP and quality procedures.
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
GMP manual
Notebook and pencil
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical laboratory
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
Portfolio
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals and procedures
Reference materials
PPE clothing
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical laboratory
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Reference materials
GMP and other important manuals
PPE
Supplies and materials (packaging products, garbage bag, cleaning agents, etc.)
Tools, utensil and equipment (packaging tools and equipment, cleaning tools,
etc.)
Notebook and pencils
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical laboratory
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
GMP manuals
Reference materials and resources
Record book, notebook and pencil
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical laboratory
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
GMP manuals
Reference materials
Record book, notebook and pencil
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical laboratory
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
GMP manuals
Reference materials
Record book and pencils
Data sheets
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical laboratory
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
MODULE DESCRIPTOR : This module covers the skills, knowledge and attitudes
required to implement environmental policies and procedures
when carrying out work responsibilities.
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Learning materials
Manuals
METHODOLOGIES:
Audio-visual presentation
Lecture-discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Learning materials
Manuals
METHODOLOGIES:
Audio-visual presentation
Lecture-discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Learning materials
Manuals
METHODOLOGIES:
Audio-visual presentation
Lecture-discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
Portfolio
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to provide direction in the day-to-day
implementation of Good Manufacturing Practices (GMP) in a
work area. It includes supporting others to implement the
requirements of GMP and applies to those with formal
responsibility for others as well as to those required to model
workplace policies and procedures but who have no formal
management role.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
LO1. Ensure others in the work area are able to meet GMP requirements
LO2. Monitor personal hygiene and conduct team members in the work area
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
GMP manuals
Learning materials
Reference materials
Record book and pencils
Data sheets
METHODOLOGIES:
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
GMP Manuals
Learning materials
Reference materials
Record book and pencils
METHODOLOGIES:
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
1. GMP procedures in the work area are checked to be clearly defined, documented
and followed
2. Non-compliance from identified procedures is reported and addressed within
level of responsibility
3. Personal behavior is seen as consistent with workplace policies and procedures
that support GMP
4. Workplace procedures to control resource allocation and process are followed to
meet GMP requirements
5. GMP non-conformance is identified and reported according to workplace
procedure
6. GMP information is recorded to meet workplace reporting requirements
7. The workplace is maintained in a clean and tidy order to meet GMP
housekeeping standards
CONTENTS:
CONDITIONS:
Work area/station
GMP manuals
Learning materials
Reference materials
Record book and pencils
METHODOLOGIES:
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
GMP manuals
Procedures manual
Learning materials
Reference materials
Record book and pencils
METHODOLOGIES:
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
GMP manuals
Learning materials
Reference materials
Record book and pencils
METHODOLOGIES:
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
GMP manuals
Learning materials
Reference materials
Record book and pencils
METHODOLOGIES:
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to provide direction in the day-to-day
implementation of environmental management policies and
procedures in a work area. It applies to those with formal
responsibility for others as well as to those required to model
workplace policies and procedures but who have no formal
management role.
Upon completion of this module the students/ trainees will be able to:
LO1. Ensure others in the work area are able to implement environmental work practices
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Upon completion of this module the students/ trainees will be able to:
Work area/station
EMS manuals
Learning materials
Reference materials
Record book and pencils
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Upon completion of this module the students/ trainees will be able to:
Work area/station
EMS manuals
Learning materials
Reference materials
Record book and pencils
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Upon completion of this module the students/ trainees will be able to:
Work area/station
EMS manuals
Learning materials
Reference materials
Record book and pencils
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
1. Potential hazards are identified, assessed, removed and/or reported within level
of responsibility and according to workplace procedure
2. Risks assessment are conducted and appropriate control measures are identified
and implemented within level of responsibility
3. Recommendations arising from risks assessments are implemented within level
of responsibility
4. Inadequacies in control measures are identified and reported according to
workplace reporting requirements
5. The work group is consulted and advised of environmental matters relevant to
work role
6. Matters raised relating to environmental issues are promptly resolved or referred
to the appropriate personnel
7. Opportunities for improving environmental performance are identified and raised
with relevant personnel
8. Procedures are developed or revised to support effective control of environment
hazards
9. Environmental management information is recorded according to workplace
reporting requirements
CONTENTS:
Identification of potential hazards to environment
Conducting risk assessment
Determining inadequate control measures
Work group consultation meetings
Resolving environmental issues
Procedures for control of environmental hazards
Establish EMS management information system
CONDITIONS:
Upon completion of this module the students/ trainees will be able to:
Work area/station
EMS manuals
Learning materials
Reference materials
Record book and pencils
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Written/oral examination
Demonstration of practical skills
Direct observation
Interview
CORE COMPETENCIES
FOOD PROCESSING NC IV
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UNIT OF COMPETENCY : APPLY RAW MATERIALS/INGREDIENTS AND PROCESS
KNOWLEDGE
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to apply understanding of raw materials/ingredients
and processes to solve/remedy basic problems in
preparation and/or packaging product. This module is
appropriate in solving problems over one or more processes
and needs knowledge of raw materials/ingredients
characteristics and processing methods used.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/Handouts
Learning materials
Reference Materials on Non-conforming ingredients and raw materials
METHODOLOGIES:
Audio-visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
1. Processing parameters, stages and changes which occur during processing are
monitored according to specifications and workplace requirements
2. Non-conformance in processing, handling and/or storage is identified and
corrective action taken according to workplace requirements
3. Causes of non-conformance relating to processing, handling and/or storage are
investigated and reported according to workplace reporting requirements
4. Corrective action is determined and implemented within level of responsibility and
workplace procedures
5. Action is taken to prevent reoccurrence of non-conformance
6. Action taken is reported according to workplace reporting requirements
7. Disposition of non-conforming products is undertaken according to workplace
procedures
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on non-conforming products and processes
METHODOLOGIES:
Audio-visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to load and transport food ingredients and products
considering the food safety aspects of loading and
transporting food where the transport operator does not have
direct physical contact with food.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/Handouts
Learning materials
Reference materials on food transport and food safety
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
1. Food safety control measures are monitored to ensure that food safety is
maintained during transport following workplace procedures
2. Where food safety control requirements are not met, the incident is promptly
reported and corrective action is taken according to workplace requirements
3. Food is unloaded as required according to transportation and temperature control
requirements
4. Other factors that can influence spoilage and contamination during transport are
checked and monitored according to workplace procedures
5. Food safety information is recorded to meet workplace requirements
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on food transport, food safety plans and storage
METHODOLOGIES:
Audio-visual presentation
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to participate in sensory analysis.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Sensory analysis samples
Manuals/handouts
Learning materials
Reference materials on sensory analysis
METHODOLOGIES:
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Samples of company systems and procedures of records and reports
Manuals/handouts
Learning materials
Reference materials on company systems and procedures, sensory analysis
records and reports
METHODOLOGIES:
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to set up a production/packaging system for
operation, operate and monitor the system, handover the
operation when needed, shut it down at the end of a
production day or shift, and contribute to the continuous
improvement of the system.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
1. Equipment, related accessories, tools and utilities are confirmed and available to
meet production/packaging requirements.
2. Cleaning requirements and equipment status is identified and confirmed
according to workplace procedures
3. Machine settings are selected or adjusted as required to meet safety and
production/packaging requirements
4. Processing/operating parameters are entered as required to meet
production/packaging requirements
5. Materials, ingredients and/or product are loaded or positioned as required to
meet production requirements
6. Pre-start checks are carried out as required by workplace requirements
7. Equipment performance is checked and adjusted as required to meet
production/packaging requirements
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on requirements for production/packaging
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on production/packaging system
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Learning activity exercises on Food Manufacturing Stocks Inventory system
Manuals/Handouts
Learning materials
Reference Materials on Food Manufacturing Stocks Inventory
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
1. Schedule for cyclical stock count is planned and work allocated to team members
2. Clear directions on task to be performed are given
3. Stock inventory is conducted in accordance with workplace procedures
4. Types and causes of records discrepancies are identified
5. Minor discrepancies are noted and corrected according to workplace procedures
6. Major discrepancies are reported in accordance with workplace procedures
7. Workplace documentation is completed
CONTENTS:
Stock cycles
Workplace procedures of stock inventory
Types and causes of inventory discrepancies
Accuracy of stock inventory
Workplace documentation of stock inventory
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on workplace procedures of stock inventory
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on workplace records management system
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on maintenance of packaging system
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on packaging system performance review
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
1. Direct observation
2. Demonstration with oral questioning
3. Written test
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to participate in an internal audit process. It is
designed to support participation in auditing a range of
programs designed to identify hazards, assess risk and
implement control measures. These may included but are
not limited to food safety, health and safety, quality and
environment management.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on food audit program
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
1. Adequate, representative information is collected which meets audit requirements
2. Information is analyzed to assess adequacy of performance against program
3. Alignment of actual practices with internal and external rules, policies,
regulations/laws and customer requirements plus needs of interested parties is
checked
4. Records are reviewed to confirm compliance with the program and that the
system is effective and efficient
5. Compliance with the program is observed in the workplace
6. Areas requiring corrective action are identified and that corrective actions prevent
recurrence of problems in accordance with the audit program
CONTENTS:
Data collection on factors for food security program audit plan like:
- food security awareness
- employees, contractors, visitors
- facility sanitation & security
- ingredients safety
- utilities
- hazardous materials
- processes, warehouse and transportation
State rules, regulations, policies, laws on food security program
Compliance review of company performance on food security program
Non-compliance to food security program
Corrective actions
CONDITIONS:
The students/learners must be provided with the following:
Work area/station
Samples of audit results from compliant food plants
Manuals/handouts
Learning materials
Reference materials on food security program audit plan
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
1. Situations presenting an imminent and serious risk to the program objectives are
identified and reported immediately in accordance with reporting requirements
2. Audit reports are prepared to address audit scope requirements
3. The results of the audit are communicated according to audit purpose and
requirements
CONTENTS:
CONDITIONS:
Work area/station
Samples of food security program audit results
Manuals/handouts
Learning materials
Reference materials on production/packaging system
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to participate in the development, review and
implementation of a HACCP-based food safety program
under direction. It is appropriate where the operator requires
a detailed understanding of the steps and techniques used to
develop and review a HACCP-based food safety program.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
LO3. Establish, implement and review methods to monitor and control food safety hazards
LO4. Establish and review food safety documentation, communication and recording
systems
ASSESSMENT CRITERIA:
CONTENTS:
Meaning of HACCP
HACCP plan
HACCP team
Roles and responsibilities of HACCP team
Purpose and scope of HACCP
Critical control points of HACCP
Critical limits of HACCP
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on HACCP
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
1. Processes to be covered by the food safety program are identified and steps
within each process are described
2. Expert resource is used for planning and identifying physical, chemical and
microbial hazards
3. Food safety hazards that are reasonably expected to occur are identified for each
process based on the food safety program
4. Handling methods, processing techniques and existing support programs used in
the workplace are identified according to the food safety program.
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on food safety hazards
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on monitoring procedures for food safety program
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on food safety program
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to monitor and report on performance of a work
area and participate in performance improvement processes
that involve systematic analysis of performance to identify
and propose opportunities for improvement.
QUALIFICATION LEVEL : NC IV
Upon completion of this module the students/ trainees will be able to:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on workplace standards on recording and reporting systems
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on workplace records maintenance and security policies
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
BEST practices
Barriers to good practice
Outstanding performance
Benchmarking
Objects/targets for improvement
CONDITIONS:
Work area/station
Samples of best practices
Manuals/handouts
Learning materials
Reference materials on benchmarking
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on methods of data collection and selection of survey
procedures
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
Analytical techniques
Statistical analysis
Description of the problem
Approaches/methods to improve performance
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on analytical techniques and statistical analysis
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on data collection and analysis and presentation techniques
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
ASSESSMENT CRITERIA:
CONTENTS:
Proposal evaluation
Updating operating procedures
Implementation of revised procedures
Monitoring Improvement in performance
CONDITIONS:
Work area/station
Manuals/handouts
Learning materials
Reference materials on company plans and targets and evaluating proposals
METHODOLOGIES:
Audio visual
Lecture/discussion
Practical lab
Demonstration
Individual self-paced learning
ASSESSMENT METHODS:
Direct observation
Demonstration with oral questioning
Written test
The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.