Supervise

Work-Based
Learning

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCIES
CAN I? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1. Obtain and convey workplace information /
1.2. Participate in workplace meetings and discussions /
1.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope /
2.2 Identify own role and responsibility within team /
2.3 Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational /
goals
3.2 Set and meet work priorities /
3.3 Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
4.1 Identify hazards and risks /
4.2 Evaluate hazards and risks /
4.3 Control hazards and risks /
4.4 Maintain OHS awareness /

COMMON COMPETENCIES
CAN I? YES NO
1. APPLY FOOD SAFETY AND SANITATION
1.1 Wear Personal Protective Equipment /
1.2 Observe Personal Hygiene and Good Grooming /
1.3 Implement Food Sanitation Practices /
1.4 Render Safety Measures and First Aid Procedures /
1.5 Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard Measuring Devices and /
Instruments
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current competencies Proof/Evidence Means of validating

BASIC
COMPETENCIES
1.PARTICIPATE IN
WORKPLACE
COMMUNICATION
1.1 Obtain and convey Certificate of Submitted Certificate of
workplace Employment Employment
information
1.2 Participate in Certificate of Interview, Submitted
workplace meetings attendance, Certificate Certificate of Employment
and discussions of Training, Certificate
of Employment
1.3 Complete relevant On Job training Performance Test
work related
documents
2.WORK IN TEAM
ENVIRONMENT
2.1 Describe team role Certificate of Training Performance test
and scope
2.2 Identify own role Certificate of good Interview
and responsibility moral
within team
2.3 Work as a team Certificate of Training Performance Test
member
3. PRACTICE CAREER
PROFESSIONALISM
3.1 Integrate personal Certificate of Submitted Certificate of
objectives with Employment Employment
organizational goals
3.2 Set and meet work Certificate of Submitted Certificate of
priorities Employment Employment
3.3 Maintain Certificate of Submitted Certificate of
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 professional growth Employment Employment
and development
4. PRACTICE
OCCUPATIONAL
HEALTH AND
SAFETY
PROCEDURES
4.1 Identify hazards Certificate of Training Submitted Certificate of
and risks Certificate of Employment
Employment
4.2 Evaluate hazards Certificate of Training Submitted Certificate of
and risks Employment
4.3 Control hazards and Certificate of Training Submitted Certificate of
risks Employment
COMMON
COMPETENCIES
1. APPLY FOOD
SAFETY AND
SANITATION
1.1 Wear Personal Certificate of Training Submitted certificate of
Protective Training
Equipment
1.2 Observe Personal Certificate of Training Submitted certificate of
Hygiene and Good Training
Grooming
1.3 Implement Food Certificate of Training Submitted certificate of
Sanitation Practices Training
1.4 Implement Certificate of Training Submitted certificate of
housekeeping Training
activities
2. USE STANDARD
MEASURING
DEVICES AND
INSTRUMENTS
2.1 Review the Certificate of Training Submitted certificate off
Procedures in Using Training
Standard Measuring
Devices and

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Instruments
2.2 Follow Procedures Certificate of Training Submitted certificate of
of Using Measuring Training
Devices and
Instruments
3. USE FOOD
PROCESSING
TOOLS,
EQUIPMENT AND
UTENSILS
3.1 Operate Food Certificate of Training Submitted certificate of
processing Training
Equipment
3.2Perform Post- Certificate of Training Submitted certificate of
Operation Activities Training
4. PERFORM
MATHEMATICAL
COMPUTATIONS
4.1 Gather and Certificate of Training Submitted certificate of
Tabulate the Training
Recorded Data
4.2 Review the Various Certificate of Training Submitted certificate of
Formulations Training
4.4 Compute Certificate of Training Submitted certificate of
Production Cost Training
5. IMPLEMENT GOOD
MANUFACTURING
PRACTICE
AND PROCEDURES
5.1 Observe personal Certificate of Training Submitted certificate of
hygiene and conduct Training
to meet GMP
requirements
5.2 Participate in Certificate of Training Submitted certificate of
improving GMP Training
5.3 Participate in Certificate of Training Submitted certificate of
validation processes Training
5.4 Complete workplace Certificate of Training Submitted certificate of
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 documentation to Training
support GMP
6. IMPLEMENT
ENVIRONMENTAL
POLICIES AND
PROCEDURES
6.1 Conduct work in Certificate of Training Submitted certificate of
accordance with Training
environmental
policies and
procedures
6.2 Participate in Certificate of Training Submitted certificate of
improving Training
environmental
practices at work
6.3 Respond to an Certificate of Training Submitted certificate of
environmental Training
emergency

Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. BASIC COMPETENCIES
1.1Obtain and convey 1.1 Obtain and
workplace convey
information workplace
information
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
1.2Participate in 1.2Participate in
workplace meetings workplace
and discussions meetings and
discussions
1.3Complete relevant 1.3Complete
work related relevant work
documents related
documents
2.WORK IN TEAM
ENVIRONMENT
2.1 Describe team role 2.1 Describe team
and scope role and scope
2.2 Identify own role 2.2 Identify own
and responsibility role and
within team responsibility
within team
2.3 Work as a team 2.3 Work as a team
member member
3.PRACTICE CAREER
PROFESSIONALISM
3.1 Integrate personal 3.1 Integrate
objectives with personal
organizational goals objectives with
organizational
goals
3.2 Set and meet work 3.2 Set and meet
priorities work priorities
3.3 Maintain 3.3 Maintain
professional growth and professional
development growth and
development
4. PRACTICE
OCCUPATIONAL
HEALTH AND SAFETY
PROCEDURES
4.1 Identify hazards 4.1 Identify hazards
and risks and risks
4.2 Evaluate hazards 4.2 Evaluate
and risks hazards and
risks
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 4.3 Control hazards 4.3 Control hazards
and risks and risks
4.4 Maintain OHS 4.4 Maintain OHS
awareness awareness
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
2. COMMON COMPETENCIES
1. APPLY FOOD
SAFETY AND
SANITATION
1.1 Wear Personal 1.1 Wear Personal
Protective Equipment Protective
Equipment
1.2 Observe Personal 1.2 Observe Personal
Hygiene and Good Hygiene and
Grooming Good Grooming
1.3 Implement Food 1.3 Implement Food
Sanitation Practices Sanitation
Practices
1.4 Render Safety 1.4 Render Safety
Measures and First Measures and First Aid
Aid Procedures Procedures
1.5 Implement 1.5 Implement
housekeeping housekeeping
activities activities
2. USE STANDARD
MEASURING DEVICES
AND INSTRUMENTS
2.1 Identify Standard 2.1 Identify Standard
Measuring Devices Measuring Devices
and Instruments and Instruments
2.2 Review the 2.2 Review the
Procedures in Using Procedures in
Standard Measuring Using Standard
Devices and Measuring
Instruments Devices and
Instruments
2.3 Follow Procedures of 2.3 Follow
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Using Measuring Procedures of
Devices and Using
Instruments Measuring
Devices and
Instruments
3. USE FOOD
PROCESSING TOOLS,
EQUIPMENT AND
UTENSILS
3.1 Perform Pre- 3.1 Perform Pre-
Operation Activities Operation Activities
3.2. Operate Food 3.2. Operate Food
processing processing
Equipment Equipment
3.3 Perform Post- 3.3 Perform Post-
Operation Activities Operation
Activities
3.2. Operate Food 3.2. Operate Food
processing processing
Equipment Equipment
4. PERFORM
MATHEMATICAL
COMPUTATIONS
4.1 Gather and Tabulate 4.1 Gather and
the Recorded Data Tabulate the
Recorded Data
4.2 Review the Various 4.2 Review the
Formulations Various
Formulations
4.3 Calculate 4.3 Calculate Production
Production Input and Input and Output
Output
4.4 Compute Production 4.4 Compute
Cost Production Cost
5. IMPLEMENT GOOD
MANUFACTURING
PRACTICE AND
PROCEDURES
5.1 Identify 5.1 Identify requirements
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 requirements of GMP of GMP related to own
related to own work work
5.2 Observe personal 5.2 Observe
hygiene and conduct personal
to meet GMP hygiene and
requirements conduct to meet
GMP
requirements
5.3 Implement GMP 5.3 Implement GMP
requirements when requirements when
carrying out work carrying out work
activities activities
5.4 Participate in 5.4 Participate in
improving GMP improving GMP
5.5 Participate in 5.5 Participate in
validation processes validation
processes
5.6 Complete workplace 5.6 Complete
documentation to workplace
support GMP documentation to
support GMP
6. IMPLEMENT
ENVIRONMENTAL
POLICIES AND
PROCEDURES
6.1 Complete workplace 6.1 Complete
documentation to workplace
support GMP documentation
to support
GMP
6.2 Complete workplace 6.2 Complete
documentation to workplace
support GMP documentation
to support
GMP
6.3 Respond to an 6.3 Respond to an
environmental environmental
emergency emergency

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Required Units of
Competency/Learning Competencies
Outcomes based on CBC
CORE COMPETENCIES
1. PROCESS FOODS BY
SALTING, CURING
AND
SMOKING
1.1 Prepare Equipment,
Tools, Materials and
Utensils
1.2 Prepare the Raw
Materials
1.3 Prepare Salting and
Curing Solutions and
Mixtures
1.4 Cure the Materials
1.5 Finish the Cured
Materials
1.6 Prepare Production
Report
2. PROCESS FOODS BY
FERMENTATION
AND PICKLING
2.1 Prepare Equipment,
Tools and Utensils
2.2 Prepare Raw
Materials
2.3 Perform Alcoholic
Fermentation of
Fruits/Vegetables
2.4 Perform Acetic Acid/
Lactic Acid
Fermentation/picklin
g of Vegetables
2.5 Ferment Fish and
Other Marine
Current Training
Gaps/Requirements
1.1 Prepare Equipment,
Tools, Materials and
Utensils
1.2 Prepare the Raw
Materials
1.3 Prepare Salting and
Curing Solutions
and Mixtures
1.4 Cure the Materials
1.5 Finish the Cured
Materials
1.6 Prepare Production
Report
2. PROCESS FOODS BY
FERMENTATION
AND PICKLING
2.1 Prepare Equipment,
Tools and Utensils
2.2 Prepare Raw
Materials
2.3 Perform Alcoholic
Fermentation of
Fruits/Vegetables
2.4 Perform Acetic Acid/
Lactic Acid
Fermentation/pickling
of Vegetables
2.5 Ferment Fish and
Other Marine Products

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Products
2.6 Prepare Production 2.6 Prepare Production
Report Report
3. PROCESS FOODS BY 3. PROCESS FOODS BY
SUGAR SUGAR
CONCENTRATION CONCENTRATION
3.1 Prepare Equipment, 3.1 Prepare Equipment,
Tools and Utensils Tools and Utensils
3.2 Prepare the Raw 3.2 Prepare the Raw
Materials Materials
3.3 Prepare Acid, Pectin 3.3 Prepare Acid, Pectin
and Sugar Mixture and Sugar Mixture
3.4 Cook Sugar 3.4 Cook Sugar
Concentrates Concentrates
3.5 Prepare Production 3.5 Prepare Production
Report Report
4.PACKAGE 4.PACKAGE
FINISHED/PROCESSED FINISHED/PROCESSED
FOOD FOOD
PRODUCTS PRODUCTS
4.1 Prepare Packaging 4.1 Prepare Packaging
Equipment, Tools Equipment, Tools
and Materials and Materials
4.2 Undertake 4.2 Undertake Packaging
Packaging of of
Finished/Processed Finished/Processed
Food Products Food Products
4.3 Perform Post 4.3 Perform Post
Packaging Packaging
Procedures Procedures

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Module
Gaps Title/Module of Duration (hours)
Instruction
COMMON COMPETENCIES
Apply food safety and Applying food safety 20
sanitation and sanitation
Use standard Using standard 20
measuring devices measuring devices
and instrument and instrument
Use food processing, Using food 20
tools, equipment and processing, tools,
utensils equipment and
utensils
Perform Performing 20
mathematical mathematical
computation computation
Implement good Implementing good 48
manufacturing manufacturing
practice and practice and
procedures procedures
Implement Implementing 27
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
Environmental Environmental
Policies and Policies and
Procedures Procedures
CORE COMPETENCIES
Process foods by Processing foods by 426
salting, curing and salting, curing and
smoking smoking
Process foods by Processing foods by 214
fermentation and fermentation and
pickling pickling
Process foods by Processing foods by 390
sugar concentration sugar concentration
Package finished / Packaging finished / 200
processed products processed products

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 TRAINING PLAN

Qualification: FOOD PROCESSING NCII

Date
Trainees Training Training Mode of Facilities/Tools Assessment
Staff Venue and
Requirements Activity/Task Training and Equipment Method
Time
COMMON COMPETENCIES
1. APPLY FOOD SAFETY AND SANITATION
1.4 Render Safety 1.4 Render Internshi Supervisor/ Classroom CHEF Oral August
Measures and Safety p Prof. discussion, work USM, Questioning 25, 2016
First Aid Measures Mercedita place, Location, Kaba Written test
Jolloso 8:00AM-
Procedures and First Aid First aid kit, can and direct 12:00A
Procedures Chemicals and observation M (4hrs)
other sanitizing
agents with
proper labels,

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
2.1 Identify Standard 2.1 Identify Internshi Supervis Standard CHEF Practical August
Measuring Devices Standard p or/Prof Measuring Device USM, Test and 25,2016
Weighing scales and
and Instruments Measuring Mercedit KABA written
balances 1:00PM-
Devices and a Measuring cups of CAN examination 6:00PM
Instruments D.Jolloso varying capacities for Observation
dry ingredients (6hrs)
Measuring cups of and oral
varying capacities for interview
liquid ingredients
Measuring spoons
Standard Measuring
Instrument
Salometer
Thermometer of
varying temperature
Refractometer of
varying range
Glasswares like
cylinders, beakers,
flasks of varying
graduations
CDs, DVDs
CD/DVD player
LCD screen and
projector

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
3. USE FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS
3.1 Perform Pre- 3.1 Perform Pre- Trainer/Ne Measuring Matal Interview/ora August
Operation Operation lly B. devices ala l questioning 26, 2016
Activities Activities Abalos Weighing scales of m Written test
various capacities 7:00AM-
Direct
and sensitivities High 10:00A
Measuring cups of Schoo observation M
Practical test
varying capacities l (6hrs)
for dry ingredients
Measuring cups of
varying capacities
for liquid
ingredients
Measuring spoons
Measuring
Dual Instruments
training Salinometer
system Thermometer
of varing
temperature range
Refractometer of
varying range (0-
90B)
Glasswares like
cylinders, beakers,
flasks) of vrying
graduation

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Supervisor
/Prof.
Mercedita
D.Jolloso

4. PERFORM MATHEMATICAL COMPUTATIONS

4.3 Calculate 4.3 Calculate On-job Supervisor Production CHEF Oral August
Production Input Production training/a /Prof. records USM, Questioning 27-28,
and Output Input and pprentice Mercedita Supplies (Ball KABA Written test 2016
Output ship D. Jolloso pen/pencil, bond CAN and direct 7:00AM-
paper, index observation 5:00PM
cards, folders,
computer paper (20hrs)
clips
Tools and
equipment
( Calculator,
computer with
printer)

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
5. IMPLEMENT GOOD MANUFACTURING PRACTICE AND PROCEDURES
5.1 Identify 5.1 Identify apprentic Supervisor Classroom CHEF Oral August
requirements of requirements eship /Prof. discussion, work USM, interview 29, 2016
GMP related to of GMP Mercedita place, Location, KABA Written test 8:00AM-
own work related to D. Jolloso Handout( GMP CAN and direct 5:00PM
own work requirements , observation
responsibility (8 hrs)
Paper-based
and information written test
on GMP
requirements,
GMP
requirements
and
responsibilities
5.3 Implement GMP 5.3 Implement apprentic Supervisor Work area, Paper- August
requirements GMP eship /Prof. Fish/fruit/veget based 30, 2016
when carrying out requirements Mercedita able processing written test 8:00AM-
work activities when D.Jolloso materials, Oral 5:00PM
carrying out equipment, tools interview
work and utensils, Demonstrat (8hrs)
activities products, ion
sanitizing and
cleaning agent,
personal
protective
equipment(PPE)

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
6. IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES
6.3 Respond to an 6.3 Respond to On-Job Supervisor Handouts, Oral Septemb
environmental an Training/ /Prof. Workplace interview er 1,2,3
emergency environment apprentic Mercedita procedure/solut Paper-based 2016
al emergency eship D. Jolloso ions written test 8:00AM-
Role playing 5:00PM
(27hrs)
CORE COMPETENCIES
1. PROCESS FOODS BY SALTING, CURING AND SMOKING
1.1 Prepare 1.1 Prepare Trainer/Ne Smokehouse Matal Observation Septemb
Equipment, Equipment, lly B. Polysealer am and oral er 1-2,
Tools, Materials Tools, Abalos Soaking vats High questioning 2016
and Utensils Materials Chiller/refriger Scho Return 7:00AM-
and Utensils ator/freezer ol demonstrati 5:00PM
Oven, Bottles on
Salinometer, Evaluation (50hrs.)
weighing scales of written
of varying report of
capacities and viewed video
sensitivities,
cutting
implements like
knives, slicers,
peelers,
Measuring tools
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 like measuring
cups and
Dual
spoons,
Training
Fuel for
System
smoking like
wood, wood
shavings, saw
dust, half dried
leaves, coconut
husk and shells,
rice hulls, corn
cobs.
Learning guides:
Module
CD Rom
Activity sheets
Manual on
Occupational
Health and
Safety
Requirements in
Preparing
Supplies and
Materials
Personal
computer (PC)

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Industry Polysealer CHEF Observation Septemb
Supervisor Soaking vats S and oral er 3-5,
/Prof. D. Chiller/refriger USM, questioning 2016
Mercedita ator/freezer Kaba Return 7:00AM-
Jolloso Oven, Bottles can demonstrati 5:00PM
Salinometer, on
weighing scales Evaluation
of varying of written
capacities and report of
sensitivities, viewed video
cutting
implements like
knives, slicers,
peelers,
Measuring tools
like measuring
cups and
spoons,
Fuel for
smoking like
wood, wood
shavings, saw
dust, half dried
leaves, coconut
husk and shells,
rice hulls, corn
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 cobs.
Learning guides:
Module
CD Rom
Activity sheets
Manual on
Occupational
Health and
Safety
Requirements in
Preparing
Supplies and
Materials
Personal
computer (PC)
LCD screen and
projector

1.2 Prepare the Raw 1.2 Prepare the On-Job Supervisor Descaling knife, CHEF Practical Septemb
Materials Raw Training / Cutting board, S Demonstrati er 6-13,
Materials Mercedita Filleting knife, USM, on 2016
D. Jolloso Mosquito Kabac Computer or 7:00AM-
forceps, an paper based 5:00PM
Kitchen knife, written test
Weighing scale, Oral (80hrs)
Aluminum trays interview
and basins, Film
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Potable water, review/repor
Fresh fish with, t evaluation
scales like tilapia
and bangus,
Fresh fish for
deboning like
bangus,
Rubberized hand
gloves, Apron,
Headband
Module,CD
Rom,
Manual for
grading, scaling,
deboning and
filleting fish
Personal
Computer (PC)
with LCD
projector and
screen
1.3 Prepare Salting 1.3 Prepare Apprentic Supervisor Module CHEF Computer- Septemb
and Curing Salting and eship / Manual for S based er 14-
Solutions and Curing Mercedita preparing brine USM, written test 19, 2016
Mixtures Solutions D. Jolloso and curing Kabac Oral 7:00AM-
and Mixtures solutions, an questioning 5:00PM
Handouts on /interview
OHS indicators, Practical/pe
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Measuring cups rformance (60hrs)
and spoons test
Mixing bowls
Wooden ladle
Salinometer
Basins
Kitchen
weighing scale
Salting/Curing
vat
Potable water
Rock salt/table
salt

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
1.4 Cure the 1.4 Cure the Trainer/Ne Module Matal Practical Septemb
Materials Materials lly B. Computer based am Demonstrati er 20-
Abalos activity guides High on 21, 2016
Activity sheets Schoo Observation 7:00AM-
Mixing bowls l Oral/intervi 5:00PM
Salting/curing ew
vats Field trip (38hrs)
Wooden narrative
ladle/stirrer report
Freezer evaluation
Food tongs
Salinometer
Rock salt/table
salt
Potable water
Curing salt
Apron
Dual Rubberized hand
Training gloves
System Headband

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Industry Module CHEF Practical Septemb
Supervisor Computer based S Demonstrati er 22-
/Prof. activity guides USM, on 23, 2016
Mercedita Activity sheets Kabac Observation 7:00AM-
D.Jolloso Mixing bowls an Oral/intervi 5:00PM
Salting/curing ew
vats Field trip
Wooden narrative
ladle/stirrer report
Freezer evaluation
Food tongs
Salinometer
Rock salt/table
salt
Potable water
Curing salt
Apron
Rubberized hand
gloves
Headband

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
1.5 Finish the 1.5 Finish the Trainer/ Module, Matal Practical Septemb
Cured Materials Cured B. Laboratory am demonstrati er 24-
Nelly
Materials Manual/Activity High on October
Abalos
sheet, Drying Schoo Oral/Intervi 3, 2016
trays l ew 7:00AM-
Polysealer Observation 5:00PM
Cooking vat Field trip
Metal ladle narrative
Plastic bags report
Bamboo baskets evaluation
Draining trays
Freezer
Wooden ladle
Gas stove
Dual Food tongs
Training Pot holders
Headband
Apron

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 system Industry Module, CHEF Practical October
Supervisor Laboratory S demonstrati 4-13,
/Prof. Manual/Activity USM, on 2016
Mercedita sheet, Drying Kabac Oral/Intervi 8:00AM-
Jolloso trays an ew 5:00PM
Polysealer Observation
Cooking vat Field trip
Metal ladle narrative
Plastic bags report
Bamboo baskets evaluation
Draining trays
Freezer
Wooden ladle
Gas stove
Food tongs (100hrs)
Pot holders
Headband
Apron

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
1.6 Prepare 1.6 Prepare Trainer/Ne Module Matal Portfolio October
Production Production lly B. Computer-based am assessment 14-18,
Report Report Abalos activity High using 2016
instructions rubrics
Schoo 8:00AM-
Sample Practical
l 5:00PM
production demonstrati
report on (98hrs)
Ledgers
Bond papers
Rulers
Pencil
Ball pen
Calculator
Dual
Industry Module CHEF Portfolio October
Training
Supervisor Computer-based S assessment 19-23,
/Prof.Merc activity USM, using 2016
edita instructions Kabac rubrics 8:00AM-
Jolloso Sample an Practical 5:00PM
production demonstrati
report on
Ledgers
Bond papers
Rulers
Pencil
Ball pen
Calculator

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
2. PROCESS FOODS BY FERMENTATION AND PICKLING

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
2.1 Prepare 2.1 Prepare Salting vat Matal Direct October
Equipment, Equipment, Earthen jars am observation 24-27,
Tools and Tools and Basins High and 2016
Utensils Utensils Wooden Schoo questioning 8:00AM-
stirrer/mixer l Practical 5:00PM
Salinometer demonstrati
Weighing scales on (43hrs.)
of varying
capacities and
sensitivities
School Trainer Cutting
based implements like
Nelly
Abalos knives, slicers
and peelers
Measuring tools
like measuring
cups and spoons
Fuel for smoking
like wood, wood
shavings, saw
dust, sugar cane
bagasse, peanut
shells
Module
Activity sheets
Manual on
Occupational
Health and Safety
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 requirements in
preparing
equipment, tools
and utensils

2.2 Prepare Raw 2.2 Prepare Raw Aluminum trays Matal Direct Oct. 28,
Materials Materials Basins am observation 2016 to
Cutting High and Novemb
implements like Schoo questioning er 1,
knives, slicers, l Practical 2016
peelers, scalers demonstrati 8:00AM-
Module on 5:00PM
Activity sheets Computer
Manual on Safety based
School
Tips in the written test
based
Workplace
Apron
Rubberized hand
gloves
Hairnet/head
band
Working boots
Mouth mask
(43hrs)

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
2.3 Perform 2.3 Perform Trainer/N Cold storage Matal Interview Novemb
Alcoholic Alcoholic elly B. equipment like am Practical er 2-3,
Fermentation of Fermentation Abalos chiller, High demonstrati 2016
Fruits/Vegetables of refrigerator and Schoo on 8:00AM-
Fruits/Vegetab freezer l Direct 5:00PM
les Weighing scale of observation
various capacities Film review (44hrs)
and sensitivities report
Fermentation evaluation
vats
Cutting
implements such
as knives,
peelers, slicer,
Dual cutter
training Kitchen utensils
system like casseroles,
colanders, bowls,
food tongs
Strainers, basting
spoon paddle
Juice extractor
Wooden ladle
Fruits
Vegetables
Yeasts
Sugar
Water
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 CDs/DVDs
CD/DVD player
LCD screen and
projector

Industry Cold storage CHEF Interview Novemb

Superviso equipment like S Practical er 4-6,
r/Prof. chiller, USM, demonstrati 2016
Mercedita refrigerator and Kabac on 8:00AM-
D.Jolloso freezer an Direct 5:00PM
Weighing scale of observation
various capacities Film review
and sensitivities report
Fermentation evaluation
vats
Cutting
implements such
as knives,
peelers, slicer,
cutter
Kitchen utensils
like casseroles,
colanders, bowls,
food tongs
Strainers, basting
spoon paddle
Juice extractor
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Wooden ladle
Fruits
Vegetables
Yeasts
Sugar
Water
CDs/DVDs
CD/DVD player
LCD screen and
projector
2.4 Perform Acetic 2.4 Perform Trainer/N Mother vinegar Matal Direct Novemb
Acid/ Lactic Acid Acetic Acid/ elly B. Fermenting jars am observation er 7-8,
Fermentation/pic Lactic Acid Abalos Strainer and High Demonstrati 2016
kling of Fermentation/ clean cloth Schoo on with oral 8:00AM-
Vegetables pickling of Fruits and l interview 5:00PM
Vegetables vegetables Performance
Sugar test
Dual Spices
training Preserving jars
system with rubberized
metal caps
Stove
Casserole
Thermometer
Cold storage
equipment like
chiller,
refrigerator and
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 freezer
Weighing scale of
various capacities
Fermentation
vats
Cutting
implements such
as knives,
peelers, slicer,
cutter
Kitchen utensils
like casseroles,
colanders, bowls,
food tongs
Strainers,
basting spoon
paddle
Juice extractor
Wooden ladle
Manuals
Activity sheets

Mother vinegar
Industry Fermenting jars
Superviso Strainer and Direct Novemb
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 r/ clean cloth CHEFS observation er 9-11,
Fruits and USM, oral 2016
Prof.
vegetables Kabaca interview
Mercedita 8:00AM-
Sugar n Performance
D.Jolloso 5:00PM
Spices test
Preserving jars
with rubberized (44hrs.)
metal caps
Stove
Casserole
Thermometer
Cold storage
equipment like
chiller,
refrigerator and
freezer
Weighing scale of
various capacities
Fermentation
vats
Cutting
implements such
as knives,
peelers, slicer,
cutter
Kitchen utensils
like casseroles,
colanders, bowls,
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 food tongs
Strainers,
basting spoon
paddle
Juice extractor
Wooden ladle
Manuals
Activity sheets

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
2.5 Ferment Fish 2.5 Ferment Fish Trainer Module Matal Direct Novemb
and Other Marine and Other Activity sheets am observation er 12-
Products Marine Manual on High and 13, 2016
Products Occupational Schoo questioning 8:00AM-
Health and Safety l Practical 5:00PM
requirements in demonstrati (40hrs)
performing on
laboratory Paper-based
activities written test
Salting vat Field trip
Earthen jars narrative
Basins report
Wooden evaluation
stirrer/mixer
Salinometer
Boilers
Dual Strainers
training Gas stove
system Timers
Apron
Hairnet/head
band
Rubberized gloves
Pot holders

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Industry CHEF Direct Novemb
Superviso Module S observation er 14-
r/Prof Activity sheets USM, and 15, 2016
Mercedita Manual on Kabac questioning 8:00AM-
D. Jolloso Occupational an Practical 5:00PM
Health and Safety demonstrati
requirements in on
performing Paper-based
laboratory written test
activities Field trip
Salting vat narrative
Earthen jars report
Basins evaluation
Wooden
stirrer/mixer
Salinometer
Boilers
Strainers
Gas stove
Timers
Apron
Hairnet/head
band
Rubberized gloves
Pot holders

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 2.6 Prepare 2.6 Prepare School trainer Computer with Matal Oral Novemb
Production Report Production based printer am questioning er 28-
Report Office materials High Direct 29, 2016
like bond papers, Schoo observation 8:00AM-
computer papers, l Drill on 5:00PM
pencils, ball pens, production
index cards, report
clips, folders and preparation
reporting and
recording forms
Bulletin boards,
chalk, white
boards and
markers
Sample
production data
reports
3. PROCESS FOODS BY SUGAR CONCENTRATION
3.1 Prepare 3.1 Prepare School trainer Cold storage Matal Oral Decemb
Equipment, Tools Equipment, based equipment like am test/intervie er 1-7,
and Utensils Tools and chiller, high w 2016
Utensils refrigerator and school Written test 8:00AM-
freezer Direct 5:00PM
Refractometer, observation
candy Practical
thermometer, examination
jelly /performanc
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 thermometer and e test
polmeter
Weighing scale of
various
capacities and
sensitivities
Jack lifts and
trolleys
Cutting
implements such
as knives,
peelers, slicers
and cutters
Cooking
equipment like
stoves or gas
range
Cooking utensils
like stainless
enameled plastic
casserole,
colanders, bowls,
food tongs,
steamers
Strainers, (70hrs)
basting spoon
ladle, exhauster,
spatula
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Exhaust box,
steam jacketed
kettle, jar lifter,
wire baskets,
chopping boards,
vegetable cutter
and osterizer,
juice extractor

3.2 Prepare the Raw 3.2 Prepare the Trainer/ Refrigerator and Matal Oral Decemb
Materials Raw Materials Nelly B. freezer am interview er 8-10,
Abalos Weighing scale in High Direct 2016
various capacities Schoo observation 8:00AM-
and sensitivities l Practical 5:00PM
Knives, peelers, examination
Dual slicer and cutter /Performanc
Training Strainers e test
System Chopping
boards, osterizer,
juice extractor,
measuring
cups/spoons
Basins
Utility trays
Fresh fruits and
vegetables
Sugar, salt and
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 water
Chemical
additives and
preservatives
(firming agent,
sodium
benzoate,
citric/ascorbic
acid)
Water

Industry Refrigerator and Decemb

Supervisor/ freezer er 11-
Prof Weighing scale in 15, 2016
Mercedita various capacities 8:00AM-
D. Jolloso and sensitivities 5:00PM
Knives, peelers,
slicer and cutter
Strainers (72hrs)
Chopping
boards, osterizer,
juice extractor,
measuring
cups/spoons
Basins
Utility trays
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Fresh fruits and
vegetables
Sugar, salt and
water
Chemical
additives and
preservatives
(firming agent,
sodium
benzoate,
citric/ascorbic
acid)
Water
3.3 Prepare Acid, 3.3 Prepare Acid, Trainer/ Citric Matal Written/oral Decemb
Pectin and Sugar Pectin and Nelly B. Acid/Ascorbic am test er 16-
Mixture Sugar Mixture Abalos Acid High Performance 18, 2016
Pectin Schoo test 8:00AM-
Sugar l 5:00PM
Chopped fruits,
juic
extract, pieces
of fresh fruits
Refrigerator and
freezer
Weighing scale
in various
capacities and
sensitivities
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Knives, peelers,
slicer and cutter
Strainers
Chopping
Dual boards, osterizer,
Training juice extractor,
System measuring
cups/spoons
Mixing bowls
Wooden spoons
Wooden ladles

Citric
Acid/Ascorbic Decemb
Acid er 19-
Industry CHEF Written/oral
Pectin 23, 2016
Supervisor S test
/Prof Sugar USM, Performance 8:00AM-
Mercedita Chopped fruits, Kabac test 5:00PM
D. Jolloso juic an
extract, pieces
of fresh fruits
Refrigerator and
freezer
Weighing scale
in various
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 capacities and
sensitivities
Knives, peelers,
slicer and cutter
Strainers
Chopping
boards, osterizer,
juice extractor,
measuring
cups/spoons

Mixing bowls (74hrs)

Wooden spoons
Wooden ladles
3.4 Cook Sugar 3.4 Cook Sugar Kitchen scale of Matal Oral Decemb
Concentrates Concentrates various am interview er 26-
capacities and High Direct 28, 2016
Trainer/Ne sensitivities Schoo observation 8:00AM-
lly B. Cooking l Written test 5:00PM
Abalos equipment like Demonstrati
stoves and gas on
range
Candy
thermometer
Refractometer
Jelly
thermometer
Polmeter
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Strainers
Spatula
Dual
Refrigerator and
training
freezer
system
Cooking
utensils like
stainless
casserole
Wooden ladle
Boilers
Apron
Mouth masks
Gloves
Hairnets
Sorted fruits and
vegetables
washed, peeled,
sliced and cut
according to
required sizes
and shapes/
Sugar

Kitchen scale of CHEF Oral January

various S interview 2-6,
Industry
capacities and USM, Direct 2017
Supervisor/
sensitivities Kabac observation 8:00AM-
Prof. Cooking Written test
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Mercedita equipment like an Demonstrati 5:00PM
D. stoves and gas on
range
Jolloso
Candy
thermometer
Refractometer
Jelly
thermometer
Polmeter
Strainers
Spatula
Refrigerator and
freezer
Cooking
utensils like
stainless
casserole
Wooden ladle
Boilers
Apron
Mouth masks
Gloves
Hairnets
Sorted fruits and
vegetables
washed, peeled,
sliced and cut
according to
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 required sizes
and shapes\ (74hrs)
Sugar
3.5 Prepare 3.5 Prepare School Trainer Computer with Matal Oral January
Production Report Production based printer, fax am interview 7-8,
Report machine Nation Written test 2017
LCD screen and al Direct 8:00AM-
projector High observation 5:00PM
bond paper Schoo Portfolio
index card l assessment
production
report forms
white board
white board
markers
eraser
folder
blank sticker
label
note pad
pencils and ball
pen
4.PACKAGE FINISHED/PROCESSED FOOD PRODUCTS

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
4.1 Prepare 4.1 Prepare School Trainer/Ne Module Matal Practical January
Packaging Packaging Based lly B. CD Rom am demonstrati 9-15,
Equipment, Equipment, Abalos Activity High on 2017
Tools and Tools and sheets/laborator Schoo Oral 8:00AM-
Materials Materials y manual l interview 5:00PM
PC/ CD player Computer
Glass containers based (66hrs)
Metal containers written test
(tin and
aluminum cans)
Plastics
Paper and paper
board
Polyethylene/pa
per bags
Labels
Stickers
Tags
Glue
Packaging tape
Water for
sterilizing and
washing
Weighing
scales / kitchen
scales of various
capacities and
sensitivities
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Food Scales
Can sealer
Plastic sealer
Pulper finisher
Plastic protect
cup sealer
Boiler/sterilizer
Basins
Blowers/electric
fans
Laboratory outfit
Rubberized hand
gloves
Pot holders
Rubberized
boots
Hairnet/head
band
4.2 Undertake 4.2 Undertake School Trainer Classroom, Matal Performance January
Packaging of Packaging of based B. Laboratory area am test/ skills 16-22,
Nelly
Finished/Proce Finished/Pr High mastery test 2017
Abalos
ssed Food ocessed Schoo Paper based 8:00AM-
Products Food l written test 5:00PM
Products Oral
interview (67hrs)
Demonstrati
on

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
4.3 Perform Post 4.3 Perform Trainer/ Activity Matal Practical January
Packaging Post Nelly B. sheets/laborator am demonstrati 23-24,
Procedures Packaging Abalos y manual High on 2017
Procedures Schoo Observation
Computer based 8:00AM-
l and
slide 5:00PM
questioning
presentations( Po
Field trip
wer point)
narrative (67hrs)
Module report
Blowers/electric evaluation
fans
Thermometer
Glue gun
Wooden cabinets
Plastic sealer
Can sealer
Labels
Glue
Dual Cardboard boxes
Training Preserving jars
System Bottles and caps
Wooden boxes
Crates

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Industry Activity CHEF Practical January
Supervisor sheets/laborator S demonstrati 25-29,
/Prof y manual USM, on 2017
Mercedita Kabac Observation
Computer based 8:00AM-
D. Jolloso an and
slide 5:00PM
questioning
presentations( Po
Field trip
wer point)
narrative
Module report
Blowers/electric evaluation
fans
Thermometer
Glue gun
Wooden cabinets
Plastic sealer
Can sealer
Labels
Glue
Cardboard boxes
Preserving jars
Bottles and caps
Wooden boxes
Crates

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
RYL MAY A. EBITA PROF. MERCEDITA D. JOLLOSO CHERRIE MAE A. MALINAB
Institutions Industry Coordinator Industry Supervisor Trainee

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Technical Education and Skills Development Authority
MATALAM HIGH SCHOOL, POBLACION MATALAM COTABATO

TRAINEES RECORD BOOK

Trainees No. 008

NAME: CHERRIE MAE A. MALINAB

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
QUALIFICATION: FOOD PROCESSING NC II_______

TRAINING DURATION : AUGUST 25,2016 JANUARY 29, 2017

TRAINER: NELLY B. ABALOS

Instructions:
This Trainees Record Book (TRB) is intended to serve as record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence that can be submitted for portfolio assessment and for whatever
purpose it will serve you. It is therefore important that all its contents are viably entered by both the trainees and instructor.
The Trainees Record Book contains all the required competencies in your chosen qualification. All you have to do is to fill in
the column Task Required and Date Accomplished with all the activities in accordance with the training program and to be
taken up in the school and with the guidance of the instructor. The instructor will likewise indicate his/her remarks on the
Instructors Remarks column regarding the outcome of the task accomplished by the trainees. Be sure that the trainee will
personally accomplish the task and confirmed by the instructor.
It is of great importance that the content should be written legibly on ink. Avoid any corrections or erasures and maintain
the cleanliness of this record.
This will be collected by your trainer and submit the same to the Vocational Instruction Supervisor (VIS) and shall form part
of the permanent trainees document on file.

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 THANK YOU.

NOTES:

__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
__________________________________________________________
__________________________________________________________

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
BASIC COMPETENCY:

Unit of Competency: 1. Participate in Workplace Communication

NC I I
Learning Outcome Task/Activity Date Instructors
Required Accomplished Remarks
Obtain and convey Obtain and
workplace convey
information workplace
information
Participate in Participate in
workplace meetings workplace
and discussions meetings and
discussions
Complete relevant Complete
work related relevant work
documents related
documents

__________________ ___________________
Trainees Signature Trainers Signature

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
Unit of Competency: 2. Work in Team Environment
NC I I
Learning Outcome Task/Activity Date Instructors
Required Accomplished Remarks
Describe team role Describe team
and scope role and scope
Identify own role Identify own
and scope role and scope
Work as team Work as team
member member

__________________ ___________________
Trainees Signature Trainers Signature

Unit of Competency: 3. Practice career professionalism

NC I I

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
Integrate personal Integrate
objectives with personal
organizational objectives with
goals organizational
goals
Set and meet work Set and meet
priorities work priorities
Maintain Maintain
professional professional
growth and growth and
development development

__________________ ___________________
Trainees Signature Trainers Signature

Unit of Competency: 4. Practice Occupational Health and Safety Procedure

NC I I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
Identify hazards Identify
and risks hazards and
risks
Evaluate hazards Evaluate
and risks hazards and
risks
Control hazards Control
and risks hazards and
risks

__________________ ___________________
Trainees Signature Trainers Signature

COMMON COMPETENCY:
Unit of Competency: 1. Apply Food Safety and Sanitation
NC I I
Learning Outcome Task/Activity Date Instructors
Required Accomplished Remarks
Wear personal Wear personal

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 protective equipment protective
equipment
Observe personal Observe personal
hygiene and good hygiene and good
grooming grooming
Implement food Implement food
sanitation practices sanitation
practices
Render safety measures Render safety
and first aid procedures measures and
first aid
procedures
Implement Implement
housekeeping activities housekeeping
activities

__________________ ___________________
Trainees Signature Trainers Signature

Unit of Competency: 2. Use Standard Measuring Devices and Instruments

NC I I
Learning Outcome Task/Activity Date Instructors
Required Accomplished Remarks
Identify Standard Identify
Measuring Devices Standard
and Instruments Measuring
Devices and
Instruments

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
Review the Review the
Procedures in Using Procedures in
Standard Measuring Using Standard
Devices and Measuring
Instrument Devices and
Instrument
Follow procedures of Follow
using measuring procedures of
devices and using
instruments measuring
devices and
instruments
__________________ ___________________
Trainees Signature Trainers Signature

Unit of Competency: 3. Use Food Processing Tools, Equipments and Usage

NC I I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
Perform Pre Perform Pre
operation Activities operation
Activities
Operate Food Operate Food
Processing Processing
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
Equipment Equipment
Perform Post Perform Post
operation Activities operation
Activities

__________________ ___________________
Trainees Signature Trainers Signature

Unit of Competency: 4. Perform Mathematical Computations

NC I I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
Gather and Gather and
Tabulate the Tabulate the
recorded data recorded data
Review the various Review the
formulations various
formulations
Calculate Calculate
production input production
and output input and
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 output
Compute Compute
production cost production
cost

__________________ ___________________
Trainees Signature Trainers Signature

Unit of Competency: 5. Implement Good Manufacturing Practice and Procedures

NC I I
Learning Outcome Task/Activity Date Instructors
Required Accomplished Remarks
Identifty requirements Identifty
of GMP related to own requirements of
work GMP related to
own work
Observe personal Observe personal
hygiene and conduct to hygiene and
meet GMP conduct to meet
GMP
Implement GMP Implement GMP
requirements when requirements
carrying out work when carrying
activities out work
activities

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Participate in validation Participate in
processes validation
processes
Complete workplace Complete
documentation to workplace
support GMP documentation to
support GMP

__________________ ___________________
Trainees Signature Trainers Signature

Unit of Competency: 6. Implement Environmental Policies and Procedures

NC I I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
Complete Complete
workplace workplace
documentation to documentatio
support GMP n to support
GMP
Complete Complete
workplace workplace
documentation to documentatio
support GMP n to support
GMP
Respond to an Respond to an

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
environmental environmental
emergency emergency

__________________ ___________________
Trainees Signature Trainers Signature
CORE COMPETENCY:
Unit of Competency: 1. PROCESS FOODS BY SALTING,
CURING AND SMOKING
NC I I
Learning Outcome Task/Activity Date Instructors
Required Accomplis Remarks
hed
Prepare Equipment, Prepare Equipment,
Tools, Materials and Tools, Materials and
Utensils Utensils
Prepare the Raw Prepare the Raw
Materials Materials
Prepare Salting and Prepare Salting and
Curing Solutions and Curing Solutions
Mixtures and Mixtures
Cure the Materials Cure the Materials
Finish the Cured Finish the Cured
Materials Materials

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
Prepare Production Prepare Production
Report Report

__________________ ___________________
Trainees Signature Trainers Signature

Unit of Competency: 2. PROCESS FOODS BY

FERMENTATION AND PICKLING
NCI I
Learning Outcome Task/Activity Date Instructors
Required Accomplished Remarks
Prepare Equipment, Tools Prepare Equipment,
and Utensils Tools and Utensils
Prepare Raw Materials Prepare Raw
Materials
Perform Alcoholic Perform Alcoholic
Fermentation of Fermentation of
Fruits/Vegetables Fruits/Vegetables
Perform Acetic Acid/ Perform Acetic
Lactic Acid Acid/ Lactic Acid
Fermentation/pickling of Fermentation/pickli
Vegetables ng of Vegetables
Ferment Fish and Other Ferment Fish and
Marine Products Other Marine
Products
Prepare Production Prepare Production
Report Report

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
____________________ ______________________
Trainees Signature Trainers Signature

Unit of Competency: 3. PROCESS FOODS BY SUGAR CONCENTRATION

NC I I
Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
Prepare Prepare
Equipment, Equipment, Tools
Tools and and Utensils
Utensils
Prepare the Prepare the Raw
Raw Materials
Materials
Prepare Prepare Acid,
Acid, Pectin Pectin and Sugar
and Sugar Mixture
Mixture
Cook Sugar Cook Sugar
Concentrates Concentrates
Prepare Prepare
production production report

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
report
_____________________ ______________________
Trainees Signature Trainers Signature

Unit of Competency: 4.PACKAGE FINISHED/PROCESSED

FOOD PRODUCTS
NCII
Learning Task/Activity Date Instructor
Outcome Required Accomplishe s Remarks
d
Prepare Packaging
Equipment, Tools
and Materials
Undertake
Packaging of
Finished/Processe
d Food Products
Perform Post
Packaging
Procedures

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
_____________________ ____________________
Trainees Signature Trainers Signature

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 TRAINEES PROGRESS

Name : CHERRIE MAE A. MALINAB Trainer : NELLY B. ABALOS

Nomi
Qualification :FFOODPROCESSING NCI I nal : 1,170
Duration
Training Training Date Date Trainees Supervisors
Units of Competency Rating
Activity Duration Started Finished Initial Initial
1. PROCESS FOODS BY SALTING, CURING AND SMOKING
1.1 Prepare 50 Septemb Septemb COMPETENT
Equipment, er 1, er 5,
Tools, 2016 2016
Materials
and Utensils
1.2 Prepare the 80 Septemb Septemb COMPETENT
raw er 6, er 13,
materials 2016 2016
1.3 3 Prepare 60 Septemb Septemb COMPETENT
Salting and er 14, er 19,
Curing 2016 2016
Solutions
and
mixtures

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 1.4 Cure the 38 Septemb Septembe COMPETENT
Materials er 20, r 23,
2016 2016
1.5 Finish the 100 Septemb October COMPETENT
Cured er 24, 13, 2016
Materials 2016
1.6 Prepare 98 October October COMPETENT
Production 14, 2016 23, 2016
Report

2. PROCESS FOODS BY FERMENTATION AND PICKLING

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 2.1 Prepare 43 October October COMPETENT
Equipment, 24, 2016 27, 2016
Tools and
Utensils
2.1 Prepare 43 October October COMPETENT
Equipment, 24, 2016 27, 2016
Tools and
Utensils
2.2 Prepare 43 October Novembe COMPETENT
Raw 28, 2016 r 1, 2016
Materials
2.3 Perform 44 Novembe Novembe COMPETENT
Alcoholic r 2, r 6, 2016
Fermentatio 2016
n of
Fruits/Veget
ables
2.4 Perform 44 Novembe Novembe COMPETENT
Acetic Acid/ r 7, r 11,
Lactic Acid 2016 2016
Fermentatio
n/pickling of
Vegetables

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 2.5 Ferment 40 Novembe Novembe COMPETENT
Fish and r 12, r 15,
Other 2016 2016
Marine
Products
2.6 Prepare 20 Novembe Novembe COMPETENT
Production r 16, r 17,
Report 2016 2016
3. PROCESS FOODS BY SUGAR CONCENTRATION
3.1 Prepare 70 Decembe Decembe COMPETENT
Equipment, r 1, r 7, 2016
Tools and 2016
Utensils
3.2 Prepare the 72 Decembe Decembe COMPETENT
Raw r 8, r 15,
Materials 2016 2016
3.3 Prepare 74 Decembe Decembe COMPETENT
Acid, Pectin r 16, r 23,
and Sugar 2016 2016
Mixture
3.4 Cook Sugar 74 Decembe January COMPETENT
Concentrate r 26, 6, 2016
s 2016
3.5 Prepare 20 January January COMPETENT

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Production 7, 2016 8, 2016
Report
4.PACKAGE FINISHED/PROCESSED FOOD PRODUCTS
4.1 Prepare 66 January January COMPETENT
Packaging 9, 2016 15, 2016
Equipment,
Tools and
Materials

4.2 Undertake 67 January January COMPETENT

Packaging of 16, 22, 2016
Finished/Pr 2016
ocessed
Food
Products
4.3 Perform 67 January January COMPETENT
Post 23, 29, 2016
Packaging 2016
Procedures

Total 1,170
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings.

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 TRAINING SESSION EVALUATION FORM
TRAINERS/INSTRUCTORS 1 2 3 4 5
Name of Trainer: NELLY B. ABALOS
1. Orients trainees about CBT, the use of CBLM and the evaluation system. /
2. Discusses clearly the unit of competencies and outcomes to be attained at /
the start of every module.
3. Exhibits mastery of the subject/course he/she is teaching /
4. Motivates and elicits active participation from the students or trainees /
5. Keeps records of evidence/s of competency attainment of each /
student/trainees
6. Instill value of safety and orderliness in the classrooms and workshops /
7. Instills the value of teamwork and positive work value of teamwork and /
positive work values
8. Instills good grooming and hygiene /
9. Instills value of time /
10. Quality of voice while teaching /

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
11. Clarity of language/ dialect used in teaching /
12. Provides extra attention to trainees and students with specific learning /
needs
13. Attends classes regularly and promptly /
14. Shows energy and enthusiasm while teaching /
15. Maximizes use of training supplies and materials /
16. Dress appropriately /
17. Shows empathy /
18. Demonstrates self-control /

RATING SCALES:
5 Outstanding
4 Very Good/Very Satisfactory
3 Good/Adequate
2 Fair/Satisfactory
1 Poor/Unsatisfactory
PREPARATION 1 2 3 4 5

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 1. Workshop layout conforms with the components of a CBT 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 objectives /
2. CBLM are logically organized and presented /
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.
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 competency
9. Recording of achievements and competencies acquired is prompt and /
comprehensive
10. Feedback about the performance of learners are given immediately. /
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
TRAINING FACILITIES/RESOURCES
1. Training Resources are adequate
2. Training Venue is conducive and appropriate
3. Equipment, Supplies, and Materials are sufficient /
4. Equipment, Supplies and Materials are suitable and appropriate /
5. Promptness in providing Supplies and Materials /
SUPPORT STAFF
1. Support Staff are accommodating

Comments / Suggestions:

______________________________________________________________________________________________________________

______________________________________________________________________________________________________________

______________________________________________________________________________________________________________

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 SELF EVALUATION
During the session, did I? Yes No
1. Establish an atmosphere of trust? /
2. Encourage participation of the trainees? /
3. Assist the trainees when they needed /
assistance?
4. Consider the feedback of trainees? /
5. Remain aware of non verbal communication? /
6. Praise effort? /
7. Summarize key points? /
8. Vary activities and tasks to aid attainment of /
competency?
9. Provide opportunities for practice? /
10.Achieve the learning objectives? /

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING EVALUATION FORM

LEGEND:
5 Outstanding
4 Very Good/Very Satisfactory
3 Good/Adequate
2 Fair/Satisfactory
1 Poor/Unsatisfactory
NA not applicable

Item Question Ratings

No.

INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 Has Matalam High School conducted an orientation about the /
SIT/OJT program, the requirements and preparations needed and its
1.
expectation?
Has Matalam High School the provided the necessary assistance /
such as referrals or recommendations in finding the company for
2.
OJT?
3. Has Matalam High School showed coordination with the industry /
partner in the design and supervision of your SIT/OJT?
4. Has your in-school training adequate to undertake Industry partner /
assignment and its challenges?
5. Has Matalam High School monitored your progress in the Industry? /
6. Has the supervision been effective in achieving your OJT objective /
and providing feedbacks when necessary?
7. Did Matalam High School conduct assessment of your SIT/OJT /
program upon completion?
8. Where your provide with the results of the Industry and Matalam /
High Schools assessment of your OJT?
Comments/Suggestions:

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
Item Question Ratings
No.
Date Developed: Document No. MHS-FP-01
Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 INDUSTRY PARTNER 1 2 3 4 5 NA

Was the Industry partner appropriate for your type of training /

required and/or desired?
1.
Has the industry partner designed the training to meet your /
objectives and expectations?
2.
3. Has the industry partner showed coordination with Matalam High /
school in the design and supervision of the SIT/OJT?
4. Has the Industry Partner and its staff welcomed you and treated you /
with respect and understanding?
5. Has the industry partner facilitated the training, including the /
provision of the necessary resources such as facilities and equipment
needed to achieve your OJT objectives?
6. Has the Industry Partner assigned a supervisor to oversee you work /
or training?
7. Was the supervisor effective in supervising you through regular /
meetings, consultations and advise?
8. Has the training provided you with the necessary technical and /
administrative exposure or real world problems and practices?
9. Has the training program allowed you to develop self-confidence, self /

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00
 motivation and positive attitude towards work?
10. Has the experience improved your personal skills and human /
relations?
11. Are you satisfied with your training in the Industry? /
Comments/Suggestions:

Signature: ________________________
Printed Name: CHERRIE MAE MALINAB Qualification: FOOD PROCESSING NCII
Host Industry Partner: CHEFS USM,KABACAN Supervisor: MERCEDITA D. JOLLOSO
Period of Training: April 25-27,2016 Instructor: NELLY B. ABALOS

Date Developed: Document No. MHS-FP-01

Supervise Work- August 26, 2016 Issued by:
Based Learning Date Revised:
August 26, 2016
Developed by: Matalam High
FOOD PROCESING School Pob. Mat. Page 125
NCII Nelly B. Abalos Cot
Revision # 00