Food Processing NC II

Pasado Tayo practice outline

Food Processing NC II practice syllabus outline

Practice outline only - TESDA TR competencies mapped for practice

Practice outline mapped from captured official TESDA Training Regulation competency groups and unit-of-competency evidence. It supports Pasado Tayo practice planning and does not claim TESDA item-level scoring, passing cut score, or complete assessment-center availability.

Based on TESDA Training Regulations directory and captured official TR evidence. Pasado Tayo maps the extracted competency groups and units for practice planning only; it does not claim a strict standalone syllabus, item-level scoring, cut score, or live assessment-center availability.

1. Basic Competencies

   1. Participate in Workplace Communication
   2. Practice Career Professionalism
   3. Practice Occupational Health and Safety Procedures
   4. Practice occupational health and safety procedures UNIT CODE
   5. Work in Team Environment

2. Common Competencies

   1. Apply Food Safety and Sanitation
   2. Implement Environmental Policies and Procedures
   3. Implement Environmental Policies and Procedures UNIT CODE
   4. Implement Good Manufacturing Practice and Procedures
   5. Implement Good Manufacturing Practice Procedure
   6. Perform Mathematical Computation
   7. Perform Mathematical Computations
   8. Use Food Processing Tools, Equipment and Utensils
   9. Use Standard Measuring Devices / Instruments
   10. Use Standard Measuring Devices and Instruments

3. Core Competencies

   1. Process Food by Drying and Dehydration
   2. Process Food by Fermentation and Pickling
   3. Process Food by Salting, Curing and Smoking
   4. Process Food by Sugar Concentration
   5. Process Food by Thermal Application
   6. Process Foods by Fermentation and Pickling
   7. Process Foods by Salting, Curing and Smoking
   8. Process Foods by Thermal Application

4. Assessment and Certification Arrangements

   1. Evidence Guide and Assessment Methods