Slaughtering Operations (Swine) NC II

Pasado Tayo practice outline

Slaughtering Operations (Swine) 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 UNIT CODE
   3. Implement good manufacturing practice procedure
   4. Perform mathematical computation
   5. Use Standard Measuring Devices and Instruments
   6. Use standard measuring devices/instruments

3. Core Competencies

   1. Handle and Sharpen Knives
   2. Implement Environmental Policies and Procedures
   3. Implement Good Manufacturing Practice and Procedures
   4. Perform Final Procedures
   5. Perform Initial Preparation Procedures
   6. Perform Mathematical Computations
   7. Prepare Carcass

4. Assessment and Certification Arrangements

   1. Evidence Guide and Assessment Methods