COURSE SYLLABUS
FASM 104-FOOD PROCESSING, PACKAGING AND LABELLING
1ST Semester, School Year 2021-2022
Part I
PHILOSOPHY Total human development with appropriate competencies
VISION A globally competitive university
MISSION To provide high quality instruction, research and extension
GOAL To lead in transforming human resources into productive self-
reliant citizens and responsible leaders
Graduate DMMMSU aims to produce highly competent, specialized and
Attributes globally competitive professionals. This is operationalized into
graduate attributes that should be attained by the time
students will graduate from the university.
1. Professionally competent
Exemplify the competencies and values required their
profession 2. Committed and responsible leader
Demonstrate professional, social, and ethical responsibility
consistent with their roles as local and global citizens
3. Effective communicator and collaborator
Communicate effectively and work in multi-disciplinary
teams
4. Critical thinker and innovator
Use relevant information and research drawn facts in
rendering
sound decisions and developing insights for new knowledge
5. Reflective lifelong learner Engage in lifelong learning for
continuous professional growth and development
6. Responsible environment steward
Manage a sustainable environment and promote peace and
prosperity for mankind
Core Values SERVICE: Service to our stakeholders
PRODUCTIVITY: Productivity with passion for work
EXCELLENCE: Excellence in our programs through
scholarly undertakings
COMMITMENT: Commitment in delivering our mandates
INNOVATIVENESS: Innovation towards attaining operative
systems, breakthroughs, and milestone
ADVOCACY: Advocacy in transforming lives
LEADERSHIP: Leadership for transformation,
Empowerment, and sustainable
development
Program The Bachelor of Technical-Vocational Teacher Education aims
Outcomes to
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1. Demonstrate the competencies required of the Philippine
TVET Trainers-Assessors Qualification Framework (PPTQF).
2. Demonstrate broad and coherent, meaningful & knowledge
and skills in any of the specific fields in technical-vocational
teacher education.
3. Apply with minimal supervision specialized knowledge and
skills in any of the specific fields in technical-vocational
teacher education.
4. Demonstrate higher level literacy, communication,
numeracy, critical thinking, learning skills needed for
higher learning.
5. Manifest a deep and principled understanding of the
learning processes and the role of the teacher in facilitating
these processes in their students.
6. Show a deep and principled understanding of hoe
education processes relate to larger historical, social,
cultural, and political processes.
7. Apply a wide range of teaching process skills (including
curriculum development, lesson planning, materials
development, educational assessment, and teaching
approaches).
8. Reflect on the relationships among the teaching process
skills, the learning processing the students, the nature of
the content/subject matter, and other factors affecting
educational processes in order to constantly improve their
teaching knowledge, skills and practices.
Course Credit 4 units
Course This course deals with the principles, methods and techniques
Description of processing and preserving foods for future consumption. It
also provides general information on the importance,
classification, and functions of food packages and labels. (CMO
NO. 79, S.2017)
Contact 8 hours
Hours/Week Lecture - 2 hrs./week
Laboratory - 6 hour/ week
Total No. of Contact Hours: 144 hours
Course FASM 101; FASM 102; FASM 103
Prerequisite/s
Course General:
Outcomes At the end of the semester, the students must be able
to:
1. Internalize the importance of food preservation
2. Understand the causes of food spoilage
3. Apply the principles of the different methods of food
preservation
4. Value the importance of proper food packaging
5. Become aware with the recent advantages of food
processing industry
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Course Class participation in Google classroom and Facebook group
Requirements page and Facebook group page discussion and activities if
possible.
Midterm Final Term
Quizzes Quizzes
Assigned activities Assigned activities
Project Project
Midterm Exam Final Exam
Grading Midterm Final Term
System A. Class Standing - 60% A. Class Standing - 60%
Quizzes - 10% Quizzes - 10%
Assigned activities - 10% Assigned activities -
10%
Project - 40% Project - 40%
A. Manipulative Skills - 20% A. Manipulative
Skills - 20%
B. Quality - 20% B. Quality - 20%
B. Midterm Exam - 40% B. Final Exam - 40%
Final Grade = 40% MTG = 60% FTG
Part II
Course Outline and Timeframe
Time Course Content/Subject Matter
Frame
Week 1 UNIT I. Orientation
1.1 VGMO
1.2 Student Handbook
1.3 Course Content
Week 2-4 UNIT II. Apply Food Safety and Sanitation
A. Implement Good Manufacturing Practice
Procedure
1. Food and Manufacturer`s Specifications
2. Safety Measures in working areas
2.1 OH&S and regulatory requirements.
2.2 Implement environmental policies and procedures.
3. Workplace requirements in accordance with
regulations
3.3 Personal Protective Equipment
3.4 Workplace Health and Safety Requirements
4. First Aid Procedures
4.1 Hazards
5. Identification and Control of Hazards
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6. Responsibility and Reporting Systems
Week 5-8 UNIT III. Standard Use Food Processing Tools,
Equipment and Utensils
A. Use Standard Measuring Devices / Instruments
1. Standard Measuring Devices
2. Standard Measuring Instruments
3. Food Processing Methods
B. Use Food Processing Tools, Equipment and Utensils
1. Food Processing Tools, Equipment and Utensils
2. Minor Preventive Machine Maintenance
3. Condition of Machine
Week 9 MIDTERM EXAMINATION
Week 10-13 UNIT IV.Food Processing
A. Food Processing Methods and their Raw Materials,
Sorting/Grading Criteria, OHS requirements and
Production Data.
Salting
Curing,
Smoking
Fermentation
Pickling
Sugar Concentration
Drying
Week 14-16 UNIT V.Package Finished/ Processed Food Products
1. Packaging Materials
2. Packaging Tools and Equipment
3. Packaging Process
4. Condition of Packaged Finished Food Products
Week 17 UNIT VI. Food Labelling
1. Food Labelling Details
Week 18 FINAL EXAMINATION
References
De Magistris, T. 2020. Nutrition, Choice and Health-Related Claims
Vasile, C. 2019. Food Packaging. Materials and Technologies
Hunt. 2019. Food processing and production: principles and applications
López-Rubio, Amparo. 2018. Food Packaging Based on Nanomaterials
3g Elearning. 2017. Illustrated handbook of fermentation technology
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COURSE SYLLABUS
3g Elearning. 2017. Illustrated handbook of functional foods
Blackmore, T. 2016. Handbook of meat, poultry and seafood : processing,
preservation and packaging
Kumar, A. 2016. Handbook of fruit processing technologies
Nollet, L.M.L. 2016. Handbook of food analysis : vol. 1
M. L. Nollet & Toldra, F. 2016. Handbook of food analysis : vol. 2, 3rd ed
Tyagi, V. A. 2015. textbook on food production and operation
3G Elearning. 2015. Food production startup
Subha, G. 2015. Food microbiology : processing technology and feed
additives
Online References:
1. Extension.osu.edu/topics/health/food-selection-and-preparation
2. www.Ncbi.nlm.nih.gov/pmc/articles/PMC1620976/
Prepared by:
FLORA C. CORTEZ, MAEd DANIEL C. CANTORIA
Instructor Instructor
Reviewed by:
PETER PAUL Q. CALDERON,
Ph.D.
Chairperson, BTVTE/BTLE
Noted:
CEDRIC ANTHONY E. OCHOCO,
Ph.D.
Dean, CE
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