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VISION

We dream of Filipinos

who passionately love their countryand whose values and competencies

enable them to realize their full potential

and contribute meaningfully to buildingthe nation.

As a learner-centered public institution,

the Department of Educationcontinuously improves itselfto better serve its stakeholders


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MISSIONprotect and promote the right of every Filipino to

quality, equitable, culture-based and completebasic education where:

Students learn in a child-friendly, gender-

sensitive, safe and motivating environment

Teachers facilitate learning and constantly

nurture every learner

Administrators and staff, as stewards of the

institution, ensure an enabling and supportiveenvironment for effective learning to happen.

Family, community and other stakeholders are

actively engaged and share responsibility

for developing life-long learners.


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QUALIFICATIONS OFFERED:

COMPUTER HARDWARE SERVICING NC-II

FOOD PROCESSING NC II

ELECTRICAL INSTALLATION AND MAINTENANCE

CONSUMER ELECTRONICS SERVICING NC II


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COMPETENCY BASED TRAINING DELIVERY

Have enough

Competency/iesbeen

achieved?

YES

YESTrainee exits

program

Trainerobserves

performance

Trainee

attempts task

TraineeRates own

performance

TrainerRates

performance

Trainee entersprogram

Administer RPLOrientationRole of trainer/trainee

Trainee selectscompetencyand receive

instructions

Administer Learning ContractOrganize learning strategyProvide materialsIntroduce CBLM materialsIntroduce the Use ofAchievement Progress

Report

Review learningpackage

View multimediamaterials

Use manuals

Observedemonstration

Practice skills inworkshop

Receiveassistance and

advise

YES

Trainee exits

program

Have completedall the

competencies?

SatisfactorilyPerformed

Competency?

Undergo Natl

Assessment

NO

NO

NO


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Principles of

COMPETENCY BASED

TRAINING


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Principle One

The training is based on curriculum

developed from the competencystandards

Learning is based on the

Competency-based curriculum


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Principle Two

Learning is competency-based or

modular in structure

Module 1 Module 2 Module 3

Unit of Competency


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PRINCIPLE THREE

Training delivery is individualized

and self-paced

Learning is done by thelearner at own pace


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Training is based on work that must

be performed

Learning is based on theactual industry practice


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Training materials are directly related

to the competency standards and the

curriculum

CS to CBC to LMs


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Assessment of learners is based in thecollection of evidences of work

performance based on industry or

organizational required standards

Students are judged

against each other(norm referenced

Assessment)

Each student isassessed against

the evidencesbased on required

standard

Traditional CBTVET

Students are not judged against each other


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Training is based both on and off the

job components

Better learning with industry andschool partnership


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The system allows Recognition of

Prior Learning (RPL)

Workers and Students can have prior

skills recognized


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The system allows for learners to enter

and exit programs at different timesand levels and to receive an award for

competencies attained at any point.

There is flexibility for entry

and exit from programs


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Approved training programs are

nationally accredited

Training programs are registeredwithin UTPRAS


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SECTOR:HOME ECONOMICS

QUALIFICATION: FOOD PROCESSING NCII

Training Duration:

BASC COMPETENCY: Hrs.

COMMON COMPETENCY: Hrs

CORE COMPETENCY Hrs.


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BASIC COMPETENCIES

1. Practice occupational health and safetyprocedures

2. Practice career professionalism3. Work in a team environment4. Participate in workplace communication


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COMMON COMPETENCIES

1. Apply Food Safety and Sanitation2. Use Food Processing Tools, Equipment

and Utensils

3. Use Standard Measuring Devices /Instruments4. Perform Mathematical Computation5. Implement Good Manufacturing Practice

Procedure6. Implement environmental policies and

procedures


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CORE COMPETENCIES

1. Process Food by Sugar Concentration2. Package Finished / Processed Food

Products3. Process Food by Fermentation and

Pickling4. Process Food by Salting, Curing and

Smoking


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