Session Plan

Sector : Processed Food and Beverages

Qualification Title : FOOD PROCESSING NC II
Unit of Competency : Process Food by Salting, Curing and Smoking
Module Title : Processing Food by Salting, Curing and Smoking
Learning Outcomes:
LO1. Pack processed cured materials

A. Introduction
This module deals with the skills and knowledge and attitude required to pack processed cured products.
B. Learning Activities

LO4. Pack processed cured materials.

Learning Content Methods Presentation Practice Feedback Resources Time

Different packaging  Interactive  Read Information  Answer  Compare  CBLM 30
materials Lecture Sheet 2.1-1 Self answers  Books mins.
 Packing procedures  Oral “Prepare tools, Check with
and techniques: equipment, 2.1-1 answer
Questioning
o Primary Packaging
o Secondary
supplies and Key
Packaging materials”
o Tertiary packaging

 PNS on cured meats  Demonstration  Read Information  Answer  Compare  CBLM 30

and smoked fish  Interactive Sheet 2.2-2 Self answers  Google mins.
Lecture “Checking of Check with  Pamphlets
water 2.2-2 answer
temperature” Key

 Labeling information  Oral  Read Information  Answer  Compare  CBLM 1.30
o Name of products Questioning Sheet 2.3-3 Self answers  Google hour
o Net weight  Interactive “Foot Spa Check with  Flyers
o Ingredients Procedures” 2.3-3 answer
Lecture
 o Production/expiry  Practical Key
date Demonstration Job Sheet 2.3-3
o Manufacturer’s  “ Applying Foot
address
Scrub”
o Allergen program

 Checking techniques  Demonstration  Read Information  Answer  Compare  CBLM 30

for finished products  Interactive Sheet 2.4-4 Self answers  Google mins.
Lecture “Ensure client’s Check with  Flyers
 Simulation safety and comfort 2.4-4 answer
prior to foot spa Key
activity”

Job Sheet 2.4-4

1.1foot and nail
analysis
1.2 client relation
 Recording of non-  Demonstration  Read Information  Answer  Compare  CBLM 1
conformance packed  Interactive Sheet 2.5-5 Self answers  Google hour
products Lecture “Foot spa treatment” Check with  Video
 Simulation 2.5-5 answer
Job Sheet 2.5-6 Key
 6.1 storing and
sanitation techniques
6.2 service
maintenance program
6.3 good
housekeeping
 Reporting of defects,     
irregularities and
breakdown during
packing operations to
immediate
head/supervisor
C. Assessment Plan:
 Written test
 Demonstration with questioning

D. Teacher’s Self- Reflection of the Session.

 Well organized delivery of instructions.
 Better comprehension of Trainees.