Republic of the Philippines

Laguna State Polytechnic University

Province of Laguna

College of Teacher Education

I. UNIVERSITY

VISION: LSPU is the center of technology innovation that promotes interdisciplinary learning, sustainable utilization of resources, and collaboration
and partnership with the community and stakeholders.

MISSION: LSPU, driven by progressive leadership, is a premier institution providing technology-mediated agriculture, fisheries, and other related and
emerging disciplines significantly contributing to the growth and development of the region and nation.

QUALITY POLICY LSPU delivers quality education through responsive instruction, distinctive research, sustainable extension, and production services.
Thus, we are committed with continual improvement to meet applicable requirements to provide quality, efficient, and effective services to the university
stakeholders’ highest level of satisfaction through an excellent management system imbued with utmost integrity, professionalism, and innovation.

AN OUTCOMES-BASED LEARNING PROGRAM (Syllabus)

Program: Bachelor of Technical Vocational Teacher Education Academic Year: 2022 – 20213
Course Title: FSM 3 - Food Processing and Labeling Semester: 1st : ______
Pre-Requisites: None No. of Units: 3 No. of
Hours: 54

Part 1. Course Description

This course deals with the knowledge of industrial used in food manufacturing. This creates an understanding of food processing chemistry, engineering,
and technology, supported with select relevant case studies. An overview of food preservation and food preservatives is provided in detail. The applied aspects of
food preservation are dealt. Focus lies on high pressure food preservation, curing, food dehydrator, fruit preserves, potted meat food product, jugging, drying,
freeze drying, refrigeration and benefits of shaking well. Study of code of hygienic practice for refrigerated packaged foods with respect to food borne illness, food
safety and standards are described in detail. Similarly, the regulations, claims and facts related to food labelling are covered extensively, supported with relevant
case studies. An overview of global food industry, food marketing and food quality is discussed briefly.

LSPU-ACAD-SF-015 Rev 1 08 October 2021

Part 2. Outcomes-based Macro Curriculum Framework

Intended Learning Outcomes (ILOs)

Program Intended Course Intended
Institutional (ILOs)
Learning Outcomes Learning Outcomes
LSPU Graduate Attributes When you have fully completed the
When you have fully completed the BTVTED subject/course prescribed to College of
LSPU Graduates is expected to be a: Program, you should be graduates who: Teacher Education Department, you should
be graduates who:
1. Responsible and Upright Citizen, who can
a. Demonstrate the competence required Understand, and explain the safety
INTEGR

achieve high level personal well-being

of the Philippines TVET System Trainers- policies and issues and impact to the
ITY

contributive to the harmony and betterment of

Assessors Qualification Framework (PTTQF). students.
the profession, family, society, and nation.
b. Demonstrate broad, meaningful, and
coherent knowledge and skills I any of the
2. Professionally Skilled, who applies Demonstrate social, ethical and legal
specific fields in technical and vocational
PROFESSIONALIS

technological as worker-leader in the field of responsibility in the use of technology tools

teacher education.
expertise apt to the global needs. and resources.
c. Apply with minimal supervision
specialized knowledge and skills in any of the
M

specific fields in technical education.

d. Demonstrate higher level literacy,
communication, numeracy, critical thinking,
learning skills needed for higher learning.
3. Creative and Critical Thinker, who e. Manifest a deep principled Be able to understand and identify
articulates and produces entrepreneurial understanding of the learning processes and the occupation theories and principles applies
resources extended to families and community role of the teacher in facilitating these in the design and development of the lesson
for improvement. processes in their students. through appropriate media and technologies
f. Show a deep and principled for teaching and learning.
4. Competent Research Oriented Individual, understanding of how educational processes Formulate teaching and learning
who can analyze facts methodically, discover relate in larger historical, social, cultural, and
INNOVATION

experiences and assessment task using

and establish new theory to use in solving political processes. appropriate and innovative technology.
problems and decision-making contributory to g. Apply a wide range of teaching process
the sustainability of the needs of the skills (including curriculum development,
community. lesson planning, materials development,
educational assessment, and teaching
approaches.
h. Reflect on the relationships among the
teaching process skills, the learning processing
in the students, the nature of the content/subject
matter, and other factor affecting educational
processes to constantly improve their teaching
LSPU-ACAD-SF-015 Rev 1 08 October 2021
 knowledge, skills, and practices.

Part 3. Curriculum Mapping

Program Outcomes
Professional Courses
A B C D E F

FSM 3 - Food Processing and Labeling P I/ P I/P I/P I/P

P

Legend:
I – Introduced
P – Practiced skills with supervision
D – Demonstrated skills without supervision

Part 4. Teaching and Learning Matrix

Teaching-Learning
Intended Learning Outcomes (ILOs) Course Contents Assessment Tasks
WEEK Activities
1 Internalize the significance of the Orientation of the course Walkthrough Essential Questions
course and their roles to achieve the and Review of Vision, Online Discussion Online Posting
Vision, Mission, Goal, of LSPU. Mission, Goal, of LSPU.

2-5 At the end of the unit the students are 1. Food Processing Game-based learning Interactive Games
expected to: 1.1 Introduction of food
Processing Virtual Presentation Student’s Virtual
 Explain food 1.2 Definition of Food Presentation
processing. and Processing Video Lesson
Self-Made Video
 Discuss the functions 2. Function of food process Online Discussion Demonstration
of food processing 2.1 Process of Food
2.2 Fruits and Vegetables Readings Online Participation
 Perform food Processing
processing techniques 2.2.1 Factors which Online Posting (Google
following the given affect the availability classroom)
procedures. of Fruits and
LSPU-ACAD-SF-015 Rev 1 08 October 2021
 vegetables Google Form / Kahoot for
2.2.2 Methods of Quizzes
Preserving Fruits
and Vegetables
2.2.3. Sugar
Preservation
and Sugar
Concentrates
2.2.4. Different forms of
Sugar Concentrates
2.3 Suggested Equipment
use for Processing

3. Types of Food Processing

3.1. Drying
3.2. Salting
3.3. Curing
3.4. Fermentation
3.5. Freeze Drying
3.4. Smoking
3.5. Canning/Aseptic
Packaging
3.6. Pasteurization
3.7. Freezing
3.8. Food
concentration
3.9. Irradiation
6-9 At the end of the unit the students are 4. Preservation Game-based learning Interactive Games
expected to: 4.1. Values of food
Preservation Virtual Presentation Student’s Virtual
 Contrast food preservation to 4.2. Tips of food Presentation
food processing Preservation Video Lesson
Self-Made Video
 Select equipment tools and 5. Method of Food Online Discussion Demonstration
utensils according to Preservation
requirements.  Heating Readings Online Participation
 Pasteurization
 Canning Online Posting (Google
 Prepare and sanitize utensils,
 Baking classroom)
tools, equipment, and
LSPU-ACAD-SF-015 Rev 1 08 October 2021
 laboratory  Refrigeration
 Sun and Air Drying Google Form / Kahoot for
 Fermentation Quizzes
 Salting, Curing and
Smoking
 Preserving
 Concentration and
Carbonation

6. Utensil in Food
Preservation
6. 1. Utensil Needed
in Food
Preservation
6.2. Utensils for
Preparing and
Handling
Materials
6.3. Utensils for
Processing

7. Good Kitchen and

Laboratory Practices
 Keep Sanitation
High in The
Laboratory
 Keeping the Food
Clean
 Keeping The
 Laboratory Area
Clean
 Cooking/Laboratory
Outfit
10-14 At the end of the unit the students are 8. Food Deteriorations Game-based learning Interactive Games
expected to: 8.1. Enzymes Break
down proteins Virtual Presentation Student’s Virtual
 Examine food deteriorations overtime Presentation
LSPU-ACAD-SF-015 Rev 1 08 October 2021
 8.2. Fats and Oils Can Video Lesson
 Identify the types of spoilage Oxidize in storage Self-Made Video
Online Discussion Demonstration
 Determine indications and 9. Types of Spoilage
causes of food spoilage  Flat Sour Readings Online Participation
 Fermentation
 Putrefaction Online Posting (Google
classroom)
10. Spoilage agents that
caused food spoilage Google Form / Kahoot for
10.1. Microbiological Quizzes
Factors
10.2 Macro biological
Factors
10.3 Chemical Reaction
10.4 Physical Reaction

11. Indication of Food

Spoilage in Food
 Fish
 Shrimp
 Meat
 Poultry
 Fruits and
vegetables
 Cereals
 Frozen Food

12. Food Borne Illness

 Potential Vehicle for
food Borne Illnesses
1. Food Intoxication or
Food Poisoning
2. Food infection

16-18 At the end of the unit the students are 13. Precaution of Food Game-based learning Interactive Games
expected to:

LSPU-ACAD-SF-015 Rev 1 08 October 2021

 14. Food Additive Virtual Presentation Student’s Virtual
 Classify food additives 1. Types of Food Additive Presentation
 Storage Video Lesson
 Identify several common food  Properties Self-Made Video
labels and interpret their  Appearance Online Discussion Demonstration
meanings.  Flavor, and
 Nutritive Value Readings Online Participation
2. Classification of Food
 Design and evaluate either a Additive
Online Posting (Google
marketing campaign for  Preservative classroom)
healthy food or a nutrition  Binders and
label. Strengtheners Google Form / Kahoot for
 Emulsifiers Quizzes
 Colors
 Flavor ingredient
 Humectants
 Nutrient
 Sweeteners
 Stabilizers
Thickeners
 Sealant

15. Food Packaging

1. Purpose of Food
Packaging
2. Characteristic of
Package
3. Types of Packaging
Materials
 Flexible or soft
packaging
materials
 Rigid container
 Non- Rigid
materials
4. Common Packaging
Materials
4.1. Glass Container
 Advantages in
using glass
LSPU-ACAD-SF-015 Rev 1 08 October 2021
 containers for
packaging
 Disadvantage in
using glass
container
 Classification of
Glass
 Bottles
 Jars
 Tumbler
s
 Jugs
4.2. Metal Containers
4.3. Plastic
Containers

16. Labelling
1. Definition of Labeling
2. Proper Labelling

Part 5. References
 Pradhan, Jatina, et. al. (2010) Handbook Food Processing Packaging and Labeling, Publisher, and Distributors.
 Blandi, field, J. R. 2000 Food Labeling Elseuier Scince
 Summers, James L. 2008, Food Labeling and Compliance Reviewer
 Leon, Gisela 2017 Food Labelling, Independent Publisher
 Leon, Gisela 2019 Food Labelling, Independent Publisher

Materials
 Slide Presentations
 Video Lessons
 Game-based Quizzes
 SLMs

Suggested Readings
 Food Processing and Labelling
 Food Manufacturing and Packaging

LSPU-ACAD-SF-015 Rev 1 08 October 2021

  Food Sanitation and Safety

Part 6. Learners’ Assessment (Grading System)

Participation 20%

Performance Tasks 40%

Written Examinations 40%

Total 100%

Part 7. Course Policies

1. Regular attendance is required for all students; three (3) unexcused absences will mean automatically dropped from the course.
2. Wearing of the University students’ ID and uniform always is required for all the students except when having field activities.
3. Active participation individually or in group is expected.
4. Fifteen (15) minutes of tardiness is equivalent to one (1) period of absence.
5. Student shall abide the instructor/professor’s policy on the submission of learning outputs based on the metrics and deadlines given.

Prepared by: Reviewed : Approved:

NORAYDA P. SAN JUAN, MAEd

CTE Faculty
Enhance by: AUGUST V. TUIZA, EdD ROSARIO G. CATAPANG, PhD
CTE Undergrad Program Coordinator Associate Dean, College of Teacher Education
NESS GEL M. DELA CRUZ, LPT
CTE Faculty

LSPU-ACAD-SF-015 Rev 1 08 October 2021