SESSION PLAN

Sector : Agriculture and Fishery, Processed Food and Beverage Sector

Qualification Title : Food Processing NC II
Unit of Competency : Process Foods by sugar concentration
Module Title : Processing Foods by sugar concentration

Learning Outcomes
1. Prepare Equipment, Tools and Utensils
2. Prepare the Raw Materials
3. Prepare Acid, Pectin and Sugar Mixture
4. Cook Sugar Concentrates
5. Prepare Production Report

A. INTRODUCTION
This is specialization course which leads to a Food Processing National Certificate Level II (NCII). It covers the core competency that a
high school student ought to possess—namely processed foods by Sugar Concentration

B. LEARNING ACTIVITIES

LO 1 Prepare Equipment, Tools and Utensils

Practice/task
Learning Content Methods Presentation Feedback Resources Time
sheet

1.1. Equipment, tools  Demonstration Read Information Sheet Self-check 3.1.1 Compare Informatio 10 hrs.
and utensils for  Multi-media 3.1-1 on processing foods answers n Sheet
Presentation by sugar concentration 3.1-1
preserving foods by with
sugar concentration answer key
are prepared in 3.1-1
accordance with
 manufacturer’s
manual
Self-check 3.1-2
1.2 Equipment, tools  Demonstration Read Information Sheet Informatio
 Multi-media 3.1-2 on processing foods Compare n Sheet 10 hrs.
and utensils are
Presentation by sugar concentration answers 3.1-2
calibrated in
with
accordance with
answer key
manufacturer’s
specifications 3.1-2

1.3 Equipment, tools  Demonstration Read Information Sheet Informatio

and utensils for  Videoclips 3.1-3 on processing foods Self-check 3.1-3 Compare n Sheet 10 hrs.
preserving foods by by sugar concentration answers 3.1-3
sugar concentration with
are readied and answer key
sanitized as 3.1-3
required.
LO 2: Prepare the Raw Materials

2.1 Availability of raw  Demonstration Read Information Sheet Self-check 3.2-1 Compare Informatio 10 hrs.
materials are  Lecture 3.2-1 on how to answers n Sheet
processed foods by sugar 3.2-1
checked according with
concentration
to required food answer key
processing 3.2-1
methods
2.2 Sorted fruits and  Demonstration Read Information Sheet Informatio
vegetables are Self-check 3.2-2 Compare 10 hrs.
 Lecture 3.2-2 on how to answers n Sheet
washed, peeled, processed foods by sugar 3.2-2
sliced and cut with
concentration answer key
according to
required sizes and 3.2-2
shapes
2.3 Prepared finely  Demonstration Read Information Sheet Compare Informatio 10 hrs.
chopped fruits and  Lecture 3.2-3 on how to answers n Sheet
Self-check 3.2-3
vegetables for jam processed foods by sugar with 3.2-3
making are mixed with concentration answer key
sugar 3.2-3

2.4 Prepared fruits and  Demonstration Read Information Sheet Compare Informatio 10 hrs.
vegetables to be  Playing Video 3.2-4 on how to answers n Sheet
preserved are cooked in Self-check 3.2-4 with
clips processed foods by sugar 3.2-4
syrup as specified concentration answer key
 Lecture
3.2-4
LO 3: Prepare Acid, Pectin and Sugar Mixture
3.1 Required amounts  Demonstration Read Information Sheet Self-check 3.3-1 Compare Informatio 10 hrs.
of pectin, sugar and 3.3-1 on how to answers n Sheet
citric acid are processed foods by sugar with 3.3-1
measured concentration answer key
according to 3.3-1
approved
specifications
3.2 Measured pectin,  Demonstration Self-check 3.3-2 Compare Informatio 10 hrs.
Read Information Sheet answers
acid and sugar are n Sheet
3.3-2 on how to with
mixed with chopped 3.3-2
processed foods by sugar answer key
fruit pulp/juice concentration
extract/pieces of 3.3-2
fruits according to
approved
specifications
LO 4: Cook Sugar Concentrates
Compare Informatio
4.1 Mixture is heated  Demonstration Read Information Sheet Self-check 3.4-1 answers n Sheet 10 hrs.
and boiled/cooked 3.4-1 on how to with 3.4-1
 to required processed foods by sugar answer key
consistency concentration 3.4-1

4.2 Desired endpoint is  Demonstration Read Information Sheet Compare Informatio

Self-check 3.4-2 10 hrs.
checked/tested as 3.4-1 on how to answers n Sheet
specified processed foods by sugar with 3.4-1
concentration answer key
3.4-2
LO 5: Prepare Production Report

5.1 Daily production  Demonstration Read Information Sheet Self-check 3.5-1 Compare Informatio 10 hrs.
report input, output and  Lecture 3.5-1 on how to n Sheet
answers
variances are processed foods by sugar 3.5-1
with
documented according to concentration answer key
enterprise requirements
3.5-1

5.2 All production data  Demonstration Read Information Sheet Informatio

gathered are recorded Self-check 3.5-2 Compare 10 hrs.
 Lecture 3.5-2 on how to answers n Sheet
and presented in processed foods by sugar 3.5-2
prescribed format with
concentration answer key
3.5-2

C. ASSESSMENT PLAN
 Written Test
 Performance Test
 Oral Questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION
This module covers the knowledge, skills and attitudes required in processing food by sugar concentration such as preparing equipment,
tools and utensils for preserving foods it must be readied and sanitize as required so that the food will not be contaminated. The learning
contents is properly selected with the accordance of the performance criteria of each learning outcome. The learning activities
are varied, within time allotment is sufficient per learning activities. The resources are identified based on its presentation
while assessment methods are appropriate for the competency.