Food Processing is a crucial aspect of the food industry, as it involves converting raw materials into edible or marketable products. This process can range from basic techniques like sorting and packaging to more complex processes such as fermentation and thermal application. With the increasing demand for safe and high-quality food products, there is a growing need for skilled individuals in the field of food processing.
Also read: TESDA Commercial Cooking Courses
In response to this demand,TESDA offers various Food Processing courses that are designed to equip individuals with the necessary skills and knowledge in different levels of food processing. These courses include Food Processing NC I, NC II, NC III, and NC IV, as well as an online course for Food Processing NC II.
Benefits
Here are some additional benefits of taking TESDA Food Processing courses:
- Increased employability: These courses boost skills for better job prospects in food processing or starting a food business.
- Professional growth: Comprehensive courses expand industry knowledge, leading to career advancement and higher-paying roles.
- Improved food safety practices: Training ensures products meet hygiene standards, reducing contamination risks.
- Contribution to the economy: Skilled individuals meet the growing demand for processed foods, aiding economic growth.
- Sustainable food production: Training promotes waste minimization and resource optimization for sustainable industry practices.
Food Processing NC I
The Food Processing NC I Qualification includes skills for quality inspection, material dispensing, packaging preparation, basic equipment operation, sanitation, and fish deboning and filleting.
Units of Competency
The units of competency comprising this qualification include the following:
Basic Competencies
- Receive and respond to workplace communication
- Work with others
- Solve/address routine problems
- Enhance self-management skills
- Support innovation
- Access and maintain information
- Follow occupational safety and health policies and procedures
- Apply environmental work standards
- Adopt entrepreneurial mindset in the workplace
Common Competencies
- Apply Food Safety and Sanitation
- Use Standard Measuring Devices and Instruments
- Use Food Processing Tools, Equipment, and Utensils
- Implement Good Manufacturing Practice and Procedures
Core Competencies
- Assist in Quality Inspection
- Dispense Materials
- Prepare Packaging Materials and Supplies for Processing
- Operate Basic Equipment
- Clean and Sanitize Equipment and Processing/Packaging Premises
- Debone and Fillet Fish
Career Opportunities
A person with this Qualification is competent to be:
- Quality control aide, Laboratory aide, Production aide
- Food Processing aide
- Food Factory worker
- Food Production helper
- Fish Debone
Training Duration
- 47 hours of Basic Competencies
- 14 hours of Common Competencies
- 136 hours of Core Competencies
Total: 197 hours
Qualifications
Trainees or students wishing to enroll in this course should have the following qualifications:
- Ability to read and write
- Ability to communicate orally and in writing
- Ability to perform simple computations
Food Processing NC II
The Food Processing NC II course covers skills in food processing methods like salting, curing, smoking, and fermentation, along with packing and using simple equipment. It includes knowledge of the Food Safety Act 2013, cGMP, HACCP, OSHS, and 7S of Good Housekeeping. Tasks involve food production line routines, inspecting packing materials, and ensuring proper labeling. Basic tool use such as salinometers and refractometers is also included. It excludes dairy and baking/pastry making.
Units of Competency
The units of competency comprising this qualification include the following:
Basic Competencies
- Participate in workplace communication
- Work in team environment
- Practice career professionalism
- Practice occupational health and safety procedures
Common Competencies
- Apply Food Safety and Sanitation
- Use Standard Measuring Devices / Instruments
- Use Food Processing Tools, Equipment, and Utensils
- Perform Mathematical Computation
- Implement Good Manufacturing Practice Procedure
- Implement Environmental Policies and Procedures
Core Competencies
- 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
Career Opportunities
A person who has achieved this qualification is competent to be:
- Food Processing Worker
- Food Production Worker/Staff
- Packing Staff /Packer
- Quality Control Staff
May also be known by specific products:
- Tocino Maker
- Tinapa Maker
- Dried-fish Processor
- Cured-meat Processor
- Fruit-candy Maker
Training Duration
- 18 hrs Basic Competencies
- 14 hrs Common Competencies
- 520 hrs Core Competencies
Total: 552 hrs
Qualifications
Trainees or students wishing to enroll in this course should have the following qualifications:
- Ability to communicate effectively, both orally and in writing
- Ability to perform simple computations
Food Processing NC III
The Food Processing NC III course covers skills in initial food preparation, equipment operation, stock management, and food storage handling.
Units of Competency
The units of competency comprising this qualification include the following:
Basic Competencies
- Lead workplace communication
- Lead small team
- Develop and practice negotiation skills
- Solve workplace problems related to work activities
- Use relevant technologies
Common Competencies
- Apply Food Safety and Sanitation
- Use Standard Measuring Devices / Instruments
- Use Food Processing Tools, Equipment and Utensils
- Perform Mathematical Computation
- Implement Good Manufacturing Practice Procedure
- Implement environmental policies and procedures
Core Competencies
- Receive and store stock
- Control and order stock
- Apply product knowledge to complete work operations
- Perform basic tests in raw materials, in process and finished products
- Operate a boiler
- Operate pumping equipment
- Operate and monitor food processes and equipment
- Operate a packaging process
- Work in a freezer storage area
- Work with temperature controlled stock
- Handle dangerous goods/ hazardous substances
Career Opportunities
A person who has achieved this Qualification is competent to be:
- Food Leading Hand
- Food Front Line Supervisor
- Food Packaging Line Operator
- Food Processing Line Operator
Training Duration
- 20 hours Basic Competencies
- 128 hours Common Competencies
- 752 hours Core Competencies
Total: 900 hours
Qualifications
Applicants for this course should meet the following qualifications:
- Effective oral and written communication skills
- Physical and mental fitness
- Good moral character
- Ability to perform basic mathematical computations
Food Processing NC IV
The Food Processing NC IV Qualification covers skills needed to set up and operate production and packaging lines, engage in evaluations, and monitor procedures.
Units of Competency
The units of competency comprising this qualification include the following:
Basic Competencies
- Utilize specialized communication skills
- Develop team and individual
- Apply problem solving techniques in the workplace
- Collect, analyze and organize information
- Plan and organize work
Common Competencies
- Apply Food Safety and Sanitation
- Use Standard Measuring Devices / Instruments
- Use Food Processing Tools, Equipment and Utensils
- Perform Mathematical Computation
- Implement Good Manufacturing Practice Procedure
- Implement Environmental Policies and Procedures
- Monitor the Implementation of Good Manufacturing Practice Procedures
- Monitor the Implementation of Environmental Management Policies
Core Competencies
- Apply raw materials / ingredients and process knowledge
- Maintain food safety when loading, unloading and transporting food
- Participate in sensory analysis
- Set up and operate processes in a production/packaging system
- Participate in an audit process
- Participate in a HACCP team
- Monitor workplace performance and participate in improvement process
Career Opportunities
A person who has achieved this Qualification is competent to be:
- Food Production Supervisor
- Food Packaging Supervisor
Training Duration
- 56 hours Basic Competencies
- 160 hours Common Competencies
- 360 hours Core Competencies
Total: 576 hours
Qualifications
A person who has achieved this qualification is competent to be:
- Ability to communicate both orally and in writing
- Physical and mental fitness
- Good moral character
- Ability to perform basic mathematical computations
Also read: TESDA Agricultural Crops Production Courses
Food Processing NC II Online Course
The Food Processing NC II online course by TESDA Online Program (TOP) offers a detailed and extensive curriculum designed to cover a wide array of competencies. This program equips individuals with the skills to process foods through various methods including fermentation, pickling, sugar concentration, drying, and dehydration.
Modules
There are a total of 6 modules in the TESDA Food Processing NC II Online Course, each covering a specific set of competencies and skills essential for food processing.
Module 1: Introduction to Food Processing
This module offers an overview of the food processing industry, covering career opportunities, responsibilities, and expectations. Participants will learn fundamental principles, essential skills, and core competencies. Designed as a self-paced course, it includes accessibility features for hearing and visual impairments.
UNIT 1: The Food Processing Industry
- Lesson 1: The Food Processing Industry Personnel
- Lesson 2: The Food Processing Plant
UNIT 2: Fundamentals of Food Processing
- Lesson 1: Principles of Food Processing
- Lesson 2: Food Safety and Sanitation
- Lesson 3: Food Manufacturing Practices
Lesson 4: Dietary Laws
By the end of this unit, you’ll be able to:
- Cite methods of food processing
- Explain how food spoilage occurs
- Demonstrate food safety and sanitation practices
- Perform occupational safety procedures
- Practice good housekeeping and proper waste disposal
- Explain the process of cleaning and sanitizing equipment, tools, and utensils
- Identify dietary laws in food processing
UNIT 3: Basics of Food Processing
- Lesson 1: Basic Skills in Preparing Raw Materials
- Lesson 2: Standard Measurements and Conversions
- Lesson 3: Quality Control Parameters
- Lesson 4: Production Report and Costing
By the end of this unit, you’ll be able to:
- Demonstrate basic skills in preparing raw materials
- Convert kitchen measurements
- Measure quality control parameters using the right apparatus
- Make the production report and costing
Module 2: Processing Food by Drying and Dehydration
The module covers essential knowledge and skills for drying and dehydrating food for preservation. It includes techniques for processing, packaging, and storing dried and dehydrated products. This self-paced course also features accessibility options for learners with hearing and visual impairments.
UNIT 1: Drying and Dehydration
- Lesson 1: Preparing Raw Materials
- Lesson 2: Processing Food by Drying and Dehydration
- Lesson 3: Dried Products
By the end of this unit, you’ll be able to:
- Prepare raw materials for processing food by drying and dehydration
- Cite different techniques for drying
- Process food by drying and dehydration
UNIT 2: Packaging and Storing Dried and Dehydrated Products
- Lesson 1: Storage Facilities for Dried and Dehydrated Products
- Lesson 2: Packaging Materials and Equipment for Dried and Dehydrated Products
- Lesson 3: Packaging Dried and Dehydrated Products
- Lesson 4: Labelling
By the end of this unit, you’ll be able to:
- Determine the type of storage for dried and dehydrated products
- Identify packaging materials and equipment for dried and dehydrated products
- Demonstrate techniques in packaging dried and dehydrated products
- Illustrate a proper label for dried and dehydrated products
Module 3: Processing Food by Sugar Concentration
This module teaches essential skills for processing food through sugar concentration, including making jellies, jams, marmalades, and preserves. You’ll also learn proper packaging and storage techniques. The self-paced course includes accessibility features for learners with hearing and visual impairments.
UNIT 1: Sugar Concentration
- Lesson 1: Instruments/Apparatus Used in Sugar Concentration
- Lesson 2: Preparing Raw Materials
- Lesson 3: Sugar-Concentrated Products
- Lesson 4: Common Tests for Sugar – Concentrated Products
By the end of this unit, you’ll be able to:
- Identify instruments/apparatus used in sugar concentration
- Learn the basic skills in preparing raw materials for sugar concentration
- Process raw materials by sugar concentration
- Perform common tests for sugar-concentrated products
UNIT 2: Packaging and Storing Sugar-Concentrated Products
- Lesson 1: Packaging Materials
- Lesson 2: Packaging Process
- Lesson 3: Storage
By the end of this unit, you’ll be able to:
- Identify packaging materials and equipment for sugar-concentrated products
- Demonstrate the packaging process for sugar-concentrated products
- Determine the type of storage to extend the shelf-life of sugar-concentrated products
Module 4: Processing Food by Fermentation and Pickling
This module teaches the skills for fermenting and pickling food. Readers will learn to make wines, vinegars, yogurts, and pickles at home. The course also covers proper packaging and storage techniques.
UNIT 1: Fermentation
- Lesson 1: Preparing Raw Materials
- Lesson 2: Processing Food by Fermentation
By the end of this unit, you’ll be able to:
- Identify quality points for fruit, vegetables, and fish
- Prepare raw materials for fermenting and pickling
- Perform three kinds of fermentation
UNIT 2: Pickling
- Lesson 1: Processing Food by Pickling
By the end of this unit, you’ll be able to:
- Prepare basic pickling solutions
- Perform pickling
UNIT 3: Packaging and Storing Fermented and Pickled Products
- Lesson 1: Packaging Materials
- Lesson 2: Packaging Process
- Lesson 3: Storage
By the end of this unit, you’ll be able to:
- Identify packaging materials and equipment for fermented and pickled products
- Demonstrate the packaging process for fermented and pickled products
- Determine the type of storage to extend shelf-life of fermented and pickled products
Module 5: Processing Food by Thermal Application
This module teaches essential skills for thermal food processing, including equipment preparation, pasteurization, and pressurization techniques. It also covers guidelines for packaging and storing processed products effectively.
UNIT 1: Preparing Equipment and Apparatus for Thermal Application
- Lesson 1: Equipment
- Lesson 2: Apparatus
By the end of this unit, you’ll be able to:
- Identify equipment and apparatus used in thermal application
- Use the following equipment and apparatus in processing food by thermal application
UNIT 2: Processing Food by Pasteurization
- Lesson 1: Methods of Pasteurization
- Lesson 2: Products of Pasteurization
By the end of this unit, you’ll be able to:
- Identify the two methods of pasteurization
- Process food by pasteurization
UNIT 3: Processing Food by Pressurization
- Lesson 1: Processing Foods by Pressurization
- Lesson 2: Products of Pressurization
By the end of this unit, you’ll be able to:
- Explain the steps in pressure canning
- Process food by pressure canning
UNIT 4: Packaging and Storing Pasteurized and Pressurized Products
- Lesson 1: Packaging Materials and Equipment for Pasteurized and Pressurized Products
- Lesson 2: Labelling
- Lesson 3: Storage
By the end of this unit, you’ll be able to:
- Identify packaging materials and equipment for pasteurized and pressurized products
- Demonstrate the packaging process for pasteurized and pressurized products
- Determine the type of storage to extend shelf-life of pasteurized and pressurized products
Module 6: Processing Food by Salting, Curing, and Smoking
This module addresses the knowledge and skills necessary for processing food through salting, curing, and smoking. It will delve into the underlying concepts behind these methods. Participants will also learn the proper techniques for packaging and storing salted, cured, and smoked products.
UNIT 1: Salting, Curing, and Smoking
- Lesson 1: Salting
- Lesson 2: Curing
- Lesson 3: Smoking
By the end of this unit, you’ll be able to:
- Explain the preservative properties of salt;
- Identify raw materials needed for salting, curing, and smoking;
- Prepare brining and curing solutions; and
- Perform salting, curing, and smoking.
UNIT 2: Packaging and Storing Salted, Cured, and Smoked Products
- Lesson 1: Packaging Materials and Equipment for Salted, Cured, and Smoked Products
- Lesson 2: Packaging and Labelling Salted, Cured, and Smoked Products
- Lesson 3: Storage Facilities for Salted, Cured, and Smoked Products
By the end of this unit, you’ll be able to:
- Determine the type of storage for salted, cured, and smoked products;
- Identify packaging materials and equipment for salted, cured, and smoked products.
- Demonstrate techniques in packaging salted, cured, and smoked products.
- Illustrate a proper label for salted, cured, and smoked products.
These modules offer a comprehensive overview of food processing methods. By course end, participants will gain skills in preparing, processing, packaging, and storing food. The self-paced course includes accessibility features for learners with hearing and visual impairments.
Sample of Certificate of Completion
These courses offered by TESDA equip individuals with skills for the food processing industry, transforming raw ingredients into marketable products and creating job opportunities in the Philippines.
Requirements
To enroll, you will need the following documents:
- PSA Birth Certificate
- High School or College Diploma
- Certified True Copy of Official Transcript of Records or Form 137
- Certificate of Good Moral Character or GMRC
- 1 x 1 and/or 2 x 2 pictures
To obtain further details, please reach out to the enrollment site that aligns with your requirements. Kindly note that the criteria may vary.
Also read: TESDA Agricultural Crops Production Courses
Summary
The Food Processing courses by TESDA offer a great opportunity to learn essential skills in the food industry. These courses provide a strong foundation for individuals looking to start their own food business or work in the food processing field. With TESDA’s accessible and self-paced approach, anyone can develop the necessary skills for this industry. Enroll now and be on your way to building a rewarding career in food processing! Overall, these courses are an excellent choice for those seeking employment opportunities or wanting to enhance their current skill set.
Contact Information
Technical Education and Skills Development Authority (TESDA)
Office Address: BLDG 8, TESDA Gate 2, TESDA Complex, East Service Rd., South Superhighway, Taguig, Metro Manila.
Email Address: contactcenter@tesda.gov.ph
Telephone Number: 8887-7777
SMS Hotline: 0917-479-4370 (text only)
Website: https://www.tesda.gov.ph/
Facebook Page: https://www.facebook.com/TESDAOfficial