TRAINING ACTIVITY MATRIX
FOOD PROCESSING NC – II
Training Activity
Trainee
Facilities/To
ols and
Equipment
Venue
(Workstation/
Area)
Date &
Time
Remarks
PROCESS FOOD BY SUGAR CONCENTRATION
August 31, 2022
DAY
Prayer
Recap of Activities
Unfreezing
Activities
Feedback of
Training
Rejoinder/Motivati
on
Read Information
Sheet 3.1-1 on
Different Types of
Equipment, tools,
and utensils and
their uses and
functions.
View PowerPoint
presentation 3.1-1
on Different Types
of Equipment,
tools, and utensils
and their uses and
functions
With RPL in LO1
Read Information
Sheet 3.2-1 on
Selection and Ways
of washing, peeling,
slicing, Grading,
and Sorting of Raw
Materials.
Multimedia
Projector
Laptop
Sound
System
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
Learning
Resource
Area
August
31,
2022
8:008:30am
CBLM
Learning
Resource
Area
8:30am
– 9:30
am
Electronic
Media
Computer
Laboratory
Room
8:30am
– 9:30
am
CBLM
Learning
Resource
Area
8:30am
– 9:30
am
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
Perform Operation
sheet 3.1-1
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
Observe
performance of
group 1 in OS 3.11
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Perform Operation
sheet 3.1-1
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
Perform Job sheet
3.2-1
Read Information
Sheet
3.1-2 on Ways of
calibrating
equipment,
tools, and utensils.
View Video
Presentation 3.1-2
on Ways of
calibrating
equipment, tools,
and utensils
Read Information
Sheet 3.2-2 on
Methods of boiling
fruits and
vegetables for jelly
and marmalade,
Gas Range
Food
Processor
PPE
Practical
Working
Area
9:30am
– 11:30
am
Practical
Working
Area
9:30am
– 11:30
am
Gas Range
Food
Processor
PPE
Practical
Working
Area
1:00am
– 4:00
pm
>Tools,
equipment
and
utensils
>Variety of
Fruits and
Vegetables
>PPE
Practical
Working
Area
1:00am
– 4:00
pm
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
CBLM
Learning
Resource
Area
4:00 –
5:00
pm
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Electronic
Media
Computer
Laboratory
Room
4:00 –
5:00
pm
CBLM
Learning
Resource
Area
4:00 –
5:00
pm
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
Pen and
paper
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
and Proper mixing
of sugar to finely
chopped fruits and
vegetables for jam
making.
September 1, 2022
DAY 2
Perform Task sheet
3.1-2
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
>refractome
ter
>distilled
water
>PPE
Practical
Working
Area
8:30 –
10:30a
m
Observe the
performance of
group 1 in Task
sheet 3.2-1
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Paper and
pen
Practical
Working
Area
8:30 –
10:30a
m
Perform Task sheet
3.1-2
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
>refractome
ter
>distilled
water
>PPE
Practical
Working
Area
8:30 –
10:30a
m
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
>Prepared
fresh fruits
and
vegetables
>Clock
>Enamel
kettle/vat
>Strainer/j
uice
extractor
>Mixing
bowl
>stone/bur
ner
>PPE
Practical
Working
Area
8:30 –
10:30a
m
Perform Job sheet
3.2-2
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
Read Information
Sheet 3.1-3 on
Procedures of
Sanitizing
Equipment, tools,
and Utensils.
View Video
Presentation 3.1-3
on Procedures of
Sanitizing
Equipment, tools,
and Utensils.
Read Information
Sheet 3.2-3 on
Procedure of proper
cooking of syrup
for fruits and
vegetables.
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
CBLM
Learning
Resource
Area
10:30 –
11:30
am
Electronic
Media
Computer
Laboratory
Room
10:30 –
11:30
am
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
CBLM
Learning
Resource
Area
10:30 –
11:30
am
Perform Job Sheet
3.1-3
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
>Tools,
equipment
and
utensils
>Dishwashi
ng soap
>sponge
>5 gallons
of water
>54 ml of
chlorine
>PPE
Practical
Working
Area
1:00 –
4:00
pm
Observe the
performance of
group 1 in Job
Sheet 3.1-3
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Paper and
pen
Practical
Working
Area
1:00 –
4:00
pm
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
>Tools,
equipment
and
utensils
>Dishwashi
ng soap
>sponge
Practical
Working
Area
1:00 –
4:00
pm
Perform Job Sheet
3.1-3.
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
>5 gallons
of water
>54 ml of
chlorine
>PPE
Perform Task sheet
3.2-3.
Read Sheet 3.2-1
on Selection and
Ways of washing,
peeling, slicing,
Grading, and
Sorting of Raw
Materials.
View Video
presentation 3.2-1
presentation on
Selection and Ways
of washing, peeling,
slicing, Grading,
and Sorting Raw
Materials.
Read Information
Sheet 3.3-1 on
Ways of measuring
the required
amount of pectin,
>Prepared
fresh fruits
and
vegetables
>Sugar
(refined)
>Chemical
additives
and
preservatio
n
>Cooking
tools/equip
ment
>stone/bur
ner
>PPE
Practical
Working
Area
1:00 –
4:00
pm
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
CBLM
Learning
Resource
Area
4:00 –
5:00
pm
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Electronic
Media
Computer
Laboratory
Room
4:00 –
5:00
pm
CBLM
Learning
Resource
Area
4:00 –
5:00
pm
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
sugar, and acid
and Procedures for
mixing acid and
sugar with chopped
fruit pulp/juice
extract/pieces of
fruits.
Perform Job sheet
3.2-1
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
Observe the
performance of
group 1 in Job
sheet 3.2-1
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Perform Job sheet
3.2-1
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Perform Job sheet
3.3-1
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
September 2, 2022
DAY 3
>Tools,
equipment
and
Practical
utensils
Working
>Variety of
Area
Fruits and
Vegetables
>PPE
Paper and
pen
>Tools,
equipment
and
utensils
>Variety of
Fruits and
Vegetables
>PPE
>Refractom
eter
>Candy
thermomet
er
>Jelly
thermomet
er
>Politer
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
8:30 –
10:30a
m
Practical
Working
Area
8:30 –
10:30a
m
Practical
Working
Area
8:30 –
10:30a
m
Practical
Working
Area
8:30 –
10:30a
m
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
>Enameled
kettle/cass
erole
>Wooden
ladle
>Stone/bur
ner
>Measuring
spoon/cup
>PPE
Read Information
Sheet 3.2-2 on
Methods of boiling
fruits and
vegetables for jelly
and marmalade,
and Proper mixing
of sugar to finely
chopped fruits and
vegetables for jam
making.
View Video
Presentation 3.2-2
on Methods of
boiling fruits and
vegetables for jelly
and marmalade,
and Proper mixing
of sugar to finely
chopped fruits and
vegetables for jam
making.
Read Information
Sheet 3.4-1 on
Methods of cooking
sugar-concentrated
products to the
required
consistency.
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
CBLM
Learning
Resource
Area
10:30 –
11:30
am
Electronic
Media
Computer
Laboratory
Room
10:30 –
11:30
am
CBLM
Learning
Resource
Area
10:30 –
11:30
am
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
Perform Job sheet
3.2-2.
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
>Prepared
fresh fruits
and
vegetables
>Clock
>Enamel
kettle/vat
>Strainer/j
uice
extractor
>Mixing
bowl
>stone/bur
ner
>PPE
Practical
Working
Area
1:00 –
4:00
pm
Observe the
performance of
group 1 in Job
sheet 3.2-2.
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Paper and
pen
Practical
Working
Area
1:00 –
4:00
pm
Practical
Working
Area
1:00 –
4:00
pm
Practical
Working
Area
1:00 –
4:00
pm
Perform Job sheet
3.2-2.
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Perform Task sheet
3.4-1
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
>Prepared
fresh fruits
and
vegetables
>Clock
>Enamel
kettle/vat
>Strainer/j
uice
extractor
>Mixing
bowl
>stone/bur
ner
>PPE
>Prepared
fresh fruits
and
vegetables
>Candy
thermomet
er
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
>Jelly
thermomet
er
>Kettle/cas
serole
>Wooden
ladle
>Stone/bur
ner
>PPE
Read Information
Sheet 3.2-3 on
Procedure of proper
cooking of syrup
for fruits and
vegetables.
View Video
Presentation 3.2-3
on Procedure of
proper cooking of
syrup for fruits and
vegetables.
Read Information
Sheet 3.5-1 on
Production Data
and Format of
recording
Production data.
Perform Task sheet
3.2-3
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
CBLM
Learning
Resource
Area
4:00 –
5:00
pm
Electronic
Media
Computer
Laboratory
Room
4:00 –
5:00
pm
CBLM
Learning
Resource
Area
4:00 –
5:00
pm
September 3, 2022
DAY 4
>Prepared
fresh fruits
and
vegetables
Practical
>Sugar
Working
(refined)
Area
>Chemical
additives
and
preservatio
n
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
8:30 –
10:30a
m
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
>Cooking
tools/equip
ment
>stone/bur
ner
>PPE
Observe the
performance of
group 1 in Perform
Task sheet 3.2-3
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Perform Task sheet
3.2-3
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Perform Task sheet
3.5-1
Group 3
Dalisay
Hipolito
Lorete
Lorejo
Ras
Read Information
Sheet 3.3-1 on
Ways of measuring
the required
amount of pectin,
sugar and acid and
Procedures of
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
Paper and
pen
>Prepared
fresh fruits
and
vegetables
>Sugar
(refined)
>Chemical
additives
and
preservatio
n
>Cooking
tools/equip
ment
>stone/bur
ner
>PPE
Worksheets
Bond
papers
Ruler
Pencil
ball pen
calculator
CBLM
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Practical
Working
Area
8:30 –
10:30a
m
Practical
Working
Area
8:30 –
10:30a
m
Practical
Working
Area
8:30 –
10:30a
m
Learning
Resource
Area
10:30 –
11:30a
m
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
mixing acid and
sugar with chopped
fruit pulp/juice
extract/pieces of
fruits.
View Video
Presentation 3.3-1
on Ways of
measuring the
required amount of
pectin, sugar and
acid and
Procedures of
mixing acid and
sugar with chopped
fruit pulp/juice
extract/pieces of
fruits.
Perform Job sheet
3.3-1
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Electronic
Media
Computer
Laboratory
Room
10:30 –
11:30a
m
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
>Refractom
eter
>Candy
thermomet
er
>Jelly
thermomet
er
>Politer
>Enameled
kettle/cass
erole
>Wooden
ladle
>Stone/bur
ner
>Measuring
spoon/cup
>PPE
Practical
Working
Area
1:00 –
3:00
pm
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Paper and
pen
Practical
Working
Area
1:00 –
3:00
pm
Perform Job sheet
3.3-1
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
>Refractom
eter
>Candy
thermomet
er
>Jelly
thermomet
er
>Politer
>Enameled
kettle/cass
erole
>Wooden
ladle
>Stone/bur
ner
>Measuring
spoon/cup
>PPE
Practical
Working
Area
1:00 –
3:00
pm
Read Information
Sheet 3.4-1 on
Methods of cooking
sugar-concentrated
products to the
required
consistency.
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
CBLM
Learning
Resource
Area
4:00 –
5:00
pm
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Electronic
Media
Computer
Laboratory
Room
4:00 –
5:00
pm
Observe the
performance of
group 1 in Perform
Task sheet 3.3.1
View Video
Presentation 3.4-1
on Methods of
cooking sugarconcentrated
products to
required
consistency.
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
September 4, 2022
DAY 5
>Prepared
fresh fruits
and
vegetables
>Candy
thermomet
er
Practical
>Jelly
Working
thermomet
Area
er
>Kettle/cas
serole
>Wooden
ladle
>Stone/bur
ner
>PPE
Perform Task sheet
3.4-1
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
Observe the
performance of
group 1 in Perform
Task sheet 3.4-1
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Paper and
pen
Practical
Working
Area
8:30 –
10:30
am
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
>Prepared
fresh fruits
and
vegetables
>Candy
thermomet
er
>Jelly
thermomet
er
>Kettle/cas
serole
Practical
Working
Area
8:30 –
10:30
am
Perform Task sheet
3.4-1
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
8:30 –
10:30
am
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña
>Wooden
ladle
>Stone/bur
ner
>PPE
Read Information
Sheet 3.5-1 on
Production Data
and Format of
recording
Production data
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
View PowerPoint
presentation 3.5-1
on Production Data
and Format of
recording
Production data.
CBLM
Learning
Resource
Area
10:30 –
11:30a
m
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Electronic
Media
Computer
Laboratory
Room
10:30 –
11:30a
m
Perform Task sheet
3.5-1
Group 1
Dela Rama
Cereza
Pelecia
Olayes
Tanguin
Worksheets
Bond
papers
Ruler
Pencil
ball pen
calculator
Practical
Working
Area
1:00 –
3:00pm
Observe the
performance of
group 1 in Task
sheet 3.5-1
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Paper and
pen
Practical
Working
Area
1:00 –
3:00pm
Perform Task sheet
3.5-1
Group 2
Perdigones
Pomuceno
Dalma
Samonte
De Luna
Worksheets
Bond
Practical
papers
Working
Ruler
Area
Pencil
ball pen
calculator
INSTITUTIONAL ASSESSMENT
Trainers Methodology
I
FOOD PLAN
TRAINING SESSION
Date
Developed:
1:00 –
3:00pm
Document No.
Issued by:
Page
Developed by: Revision #
Noah
R.
Lobitaña