Grade 11 Food Processing

Content standard

The learners demonstrate an understanding of the overview, use, and maintenance of tools and equipment, and Occupational Safety and Health (OSH) practices in food processing and fish product packaging.

Performance standard

The learners perform maintenance of food processing and fish product packaging tools, materials, and equipment in accordance with industry standards.

Learning competencies (5)

• FOODPR-G11-Q1-01

  Discuss the overview of food processing and fish product packaging

• FOODPR-G11-Q1-02

  Discuss halal principles and practices in food processing

• FOODPR-G11-Q1-03

  Determine the different tools, materials, and equipment in food processing, packaging, and labeling

• FOODPR-G11-Q1-04

  Perform maintenance of tools and equipment according to enterprise protocols

• FOODPR-G11-Q1-05

  Discuss Occupational Safety and Health (OSH) procedures in food processing and fish product packaging

Content standard

The learners demonstrate an understanding of the principles in processing food through sugar concentration, packaging, labeling, and costing of food products.

Performance standard

The learners perform food processing through sugar concentration, packaging, labeling, and costing of food products in accordance with industry standards.

Learning competencies (4)

• FOODPR-G11-Q2-01

  Discuss types and classification of packaging in food processing

• FOODPR-G11-Q2-02

  Perform processing of food through sugar concentration

• FOODPR-G11-Q2-03

  Perform packaging and labeling of sugar-concentrated food products

• FOODPR-G11-Q2-04

  Perform costing of sugar-concentrated products

Content standard

The learners demonstrate an understanding of the principles in processing food through salting, curing, and smoking, as well as fermentation and pickling, and packaging, labeling, and costing of food products.

Performance standard

The learners perform food processing through salting, curing, and smoking; fermentation and pickling, packaging, labeling, and costing of food products in accordance with industry standards.

Learning competencies (2)

• FOODPR-G11-Q3-01

  Perform food processing through salting, curing, and smoking

• FOODPR-G11-Q3-02

  Perform food processing through fermentation and pickling

Content standard

The learners demonstrate an understanding of the principles processing food through drying and dehydration and thermal application, as well as packaging, labeling, costing of food products, and marketing processed foods.

Performance standard

The learners perform food processing through drying and dehydration, and thermal application, costing of food products, packaging, labeling, and marketing of processed foods.

Learning competencies (3)

• FOODPR-G11-Q4-01

  Perform food processing through drying and dehydration process

• FOODPR-G11-Q4-02

  Perform food processing through thermal application

• FOODPR-G11-Q4-03

  Perform selling of processed foods