This document provides an orientation for a Food Processing NC II training program at Bulusan National Vocational School. It introduces the trainer and gives a brief history of the school. It then outlines the vision, mission, values and quality policy of the school. It describes the organizational structure and roles of facilitators, counselors and trainers. It also explains the competency-based training approach and principles that will be used and gives an overview of the Food Processing NC II qualification, its basic and core competencies. Finally, it discusses the facilities, assessment approach, assigning of competencies to trainees and references used.

1. WELCOME!
FOOD
PROCESSING NC II
ORIENTATION
BULUSAN NATIONAL VOCATIONAL SCHOOL
A presentation by
Marione Calveen G. Gueta / Trainer

2. TRAINER
MARIONE CALVEEN
G. GUETA
Food Technologist with expertise in the field of
research and development, sensory evaluation
and manufacturing for Food and Beverage
Industry.
CONTACT INFORMATION
linkedin.com/in/marionecalveengueta
guetamarionecalveen@gmail.com

3. BNVTS 2022
BNVTS
TESDA-Bulusan National Vocational Technical School (BNVTS)
was established in 1993 as a Municipal High School funded by
the Local Government of Bulusan and was created under
Republic Act 8073. On July 1, 1997, BNVTS was formally turned
over to the Technical Education and Skills Development Authority
(TESDA).
As a TESDA Supervised institution and in conformity with the
provision stated in Section 2 of RA 8073, BNVTS is committed to
provide quality technical vocational education gearing towards
economic mobilization through a globally anchored TVET
programs such as Competency Based Curriculum, UTPRAS
Registered Courses, and Equivalency between formal and non-
formal. It shall continue to implement regular programs and
community-based training and enterprise development programs
in consonance with the priority needs of the community, the
A BRIEF HISTORY

4. The premier TVET provider in Bicol
VISION
A TESDA institution committed to provide quality technical-
vocational education and training through partnering with
industries, state of the art instruction, research, and
production towards the development of a certified globally
competitive workforce for the progress of Sorsogon in
particular and the Philippines in general.
MISSION
BNVTS 2022

5. VALUE STATEMENT
BNVTS is composed of diverse cultures united
in a common aspiration to provide quality TVET.
As a family, it makes use of the distinctive
characteristics of hospitality and dedication thus
strengthening its commitment for quality
service and transforming and enhancing the
customer experience.
These realizations form the core of BNVTS’ beliefs – the BNVTS Q-
SERVICE
Q – SERVICE
Quality Services with …
S - Satisfaction of Clients
E - Efficient System and Delivery
R - Responsive to the Customer’s Needs
V - Values-laden
I - Innovative Solutions
C - Commitment for Continuous Improvement
E - Environmental friendly

6. QUALITY POLICY
BNVTS as a TESDA institution is committed to provide quality
TVET through state of the Art instruction, research, extension,
production and partnership. It also emphasizes in building a
workforce which has self-respect, right work attitude, innovative
and has a quest for continuous development which shall be
directed towards a quality culture. This will be made possible
through teamwork and cooperation guided by Filipino values of
nationalism, creativity, perseverance and love of God anchored
on a well-established quality management system. This is
embodied in our new quality policy, the BNVTS ethos.
E- Equal Access to TVET
T- Technology Transfer
H- High Quality TVET Services
O- Optimization of Resources
S- Sustainable Development of Workforce

7. ORGANIZATIONAL STRUCTURE
VIS
Cashier
Guidance
Councilor
Administrative
Division
Technical Division
X

8. FACILITATOR
COUNSELOR
SESSION
PLANNER
Trainers Roles and
Responsibilities
ACTOR
CURRICULULM
DEVELOPER
TEACHER
INSTRUCTIONAL
MATERIAL
DEVELOPER
Provide learning experiences where learners
may succeed.
Serves as team member to determine
what is to be learned
Stimulates trainee's motivation
Interact with trainees who really need help
Model for disirable work, habits, attitudes, & task
performance in the occupational field
Diagnose & Solves learning Problems
Evaluates students achievement

9. Request to receive
credits on what
they know
Decides on
when ready to
demonstrate
Moves freely
in the workshop
Competes
against industry
Standards
Evaluates own
performance
Trainees Roles and
Responsibilities
Selects on what
competency
to start
Progress at
own rate
Works and
ask help
from others

10. Wear your ID at all times when inside the campus
Sign in the logbook and daily attendance.
Mobile phones must be in silent mode when you are
inside the workshop areas.
Tag sign and PPE shall strictly be observed for safety of
all concerned.
Smoking is strictly prohibited in the school campus.
5S shall be observed at all times and the proper
disposal of solid wastes

11. WHAT IS CBT?
THE COMPETENCY-BASED TRAINING
Is a training delivery mode where trainees are given
opportunities to learn in their own pace with the
trainer as an integral part of the instruction.
BNTVS 2022

12. THE 10 PRINCIPLES
OF THE CBT
DELIVERY STSTEM

13. PRINCIPLE 1
THE TRAINING IS BASED ON
CURRICULUM DEVELOPED
FROM THE COMPETENCY
STANDARDS.
Learning is based on the
curriculum modules

14. PRINCIPLE 2
LEARNING IS COMPETENCY BASED OR
MODULAR IN STRUCTURE.
Learning can be achieved by
modules/competency.
BNVTS 2022

15. PRINCIPLE 3
TRAINING DELIVERY IS
INDIVIDUALISED AND SELF-
PACED.
Learning is done by the learner at
their own pace.

16. PRINCIPLE 4
TRAINING IS BASED ON WORK THAT MUST
BE PERFORMED.
Learning is based on the actual
workplace practice.
BNVTS 2022

17. PRINCIPLE 5
TRAINING MATERIALS ARE
DIRECTLY RELATED TO THE
COMPETENCY STANDARDS
AND THE CURRICULUM.
Training materials are self-paced
and experiential.

18. Each student is assessed against the
required standard.
CBTVET
Students are judged against each
other
(non referenced Assessment).
TRADITIONAL
ASSESSMENT OF LEARNERS IS BASED IN
THE COLLECTION OF EVIDENCE OF THE
PERFORMANCE OF WORK TO THE
INDUSTRY OR ORGANIZATIONAL
REQUIRED STANDARDS.
PRINCIPLE 6

19. PRINCIPLE 7
TRAINING IS BASED BOTH ON AND OFF THE
JOB COMPONENTS
Learners are aware of the activities
that has to be completed based on the
curriculum.
BNVTS 2022

20. PRINCIPLE 8
THE SYSTEM ALLOWS
RECOGNITION OF PRIOR
LEARNING (RPL)
Workers and Students can have
prior skills recognized towards
awards.
COMPETENCIES GAINED IN
LIFE OR WORK.
COMPETENCIES ASSESSED
AND ACCREDITED FOR
PROMOTION AND LEARNING.
RPL

21. THE SYSTEM ALLOWS FOR LEARNERS TO ENTER
AND EXIT PROGRAMS AT DIFFERENT TIMES AND
LEVELS AND TO RECEIVE AN AWARD FOR
MODULES (COMPETENCIES ATTAINED AT ANY
POINT (MULITPLE ENTRY)
PRINCIPLE 9
There is flexibility for entry and exit from
programs.

22. PRINCIPLE 10
APPROVED TRAINING PROGRAMS ARE
NATIONALLY ACCREDITED.
Learners and providers of training are
recognized in a national system
BNVTS 2022

23. CBLM
COMPETENCY BASED LEARNING MATERIALS
BNTVS 2022

24. INFORMATION SHEET
SELF-CHECK
ANSWER KEY
PARTS OF CBLM
TASK SHEET
OPERATION SHEET
JOB SHEET

26. FOOD
PROCESSING
NC II
THE QUALIFICATION

27. BASIC
COMPETENCIES
Participate in workplace
communication
Work in a team environment Practice career
professionalism
Practice occupational health
and safety procedures

28. APPLY FOOD SAFETY
AND SANITATION
USE STANDARD
MEASURING DEVICES
/ INSTRUMENTS
USE FOOD
PROCESSING TOOLS,
EQUIPMENT AND
UTENSILS
IMPLEMENT GOOD
MANUFACTURING
PRACTICES
PERFORM
MATHEMATICAL
COMPUTATION
IMPLEMENT
ENVIRONMENTAL
POLICIES AND
PROCEDURES
COMMON
COMPETENCIES

29. PROCESS FOOD, BY
SALTING, CURING AND
SMOKING
PROCESS FOOD BY,
FERMENTATION, AND
PICKLING
PROCESS FOOD, BY
SUGAR CONCENTRATION
PROCESS FOOD, BY
DRYING AND
DEHYDRATION
PROCESS FOOD, BY
THERMAL APPLICATION
BNVTS, 2022
CORE COMPETENCIES

30. EVALUATION
OBSERVATION
WRITTEN AND
ORAL
EXAMINATION
DEMONSTRATION

31. MONITORING TOOLS
ACHIEVEMENT CHART
PROGRESS CHART
TRAINING MATRIX

32. C
COMPETENT
NYC
NOT YET
COMPETENT
GRADING SYSTEM
& RECORDS
ADJECTIVAL RATING TRAINEE'S RECORD BOOK
TRB
RECORDS ACHIEVEMENT IN:
ACHIEVEMENT CHART
PROGRESS CHART
CERTIFICATE OF TRAINING
CERTIFICATE OF ACHIEVEMENT

33. Our Facilities

35. PRE ASSESSMENT
SELF-ASSESSMENT CHECK
PRE-TEST
CHARACTERISTIC QUESTIONNAIRE
FOR TRAINEES

36. ASSIGNING
OF
COMPETENCIES

37. SALTING, CURING &
SMOKING
FERMENTATION,
& PICKLING
SUGAR
CONCENTRATION
DRYING AND
DEHYDRATION
THERMAL
APPLICATION
ASSIGNMENT OF UNIT OF COMPETENCIES
BNVTS, 2022
Aldrin, Lily C.
Bing, Chandler M.
Buffay, Ursula P.
Carnegie, Dale H.
Drew, Nathaniel G.
Kayosaki, Robert T.
Mosby, Ted S.
Mosby, Tracy D.
Pearlman, Elio S.
Pollan, Michael C.
Ramos, Juan B.
Scerbatsky, Robin
Stinson, Barney V.
Tribbiani, Joey F.
Tyler, Gunther T.
Green, Rachel B.
Hammer, Oliver A.
Hankin, Heckles A.
Hannigan, Phoebe
Holiday, Ryan S.
Ericksen, Marshall
Farber, Barry G.
Geller, Monica E.
Geller, Ross E.
Goralnik, Janice L.

38. THANK YOU!

39. https://bnvs52.wixsite.com/bulusan/home
https://www.tesda.gov.ph/Downloadables/TR-FOOD%20PROCESSING%20NC%20II%20.pdf
https://documents.pub/document/cblm-plan-training-sessions.html
REFERENCES