Food Processing

3 learner-participants from either of the key stages or grade level or from one key stage or grade level alone per region 

4 hours excluding the interview 

The learners independently develop the skills in food processing and demonstrate the core competencies in food processing prescribed in the K to 12 Basic Education Curriculum as of May 2016. 

Communication in the workplace, use of appropriate technology, learning and innovative skills and abilities where learners think critically, reflectively, and creatively, and analyze and solve problems.

Traditional Cultural Expressions

Food Processing (Meat, Fish, and Vegetable) is an NFOT event category of Technolympics that allows learner participants to apply the principles of food preservation. This includes preparation and processing of various types of meats, fruits, and vegetables: (Chicken Longurisal, Fish (Bangus- Spanish Sardines), Vegetables (Pickling-Sayote, Papaya, Sitaw, Ampalaya, & Carrots 

A. All learners in the Junior High School (JHS) Technical-Vocational Education (TVE) and Senior High School (SHS) Technical-Vocational-Livelihood (TVL) who are enrolled in the school offering specialization in food processing are eligible to join.

B. The Event Administrator, members of the Technical Committee and Panel of Experts should be at the venue two (2) hours ahead of the event schedule.

C. Event materials, tools, equipment, and other supplies needed for the contest shall be made ready at the venue by the Event Administrator two (2) hours before the event schedule.

D. Setting up of all the materials, tools, equipment, and other supplies should be made ready before the start of the event.

DepED MATATAG

E. Borrowing of materials, supplies, tools, and equipment during the event is not allowed.

F. The Event Administrator shall let participants to draw lots to determine their respective places and set up their tools and materials at their assigned places. Setting up of their extension cords, equipment, and tools should be done during this time.

G. Briefing of participants shall be done thirty (30) minutes before the scheduled event.

H. The Event Administrator shall signal for the event to begin. Once the event has started, the teacher-coaches, parents, and delegates are no longer allowed

to talk to the participants to concentrate in the event.

I. Only the Event Administrator, technical committee members, panel of experts, official photographer, and participants are allowed at the venue. J. No questions shall be entertained during the event proper, except

clarifications and points of order. All clarifications and points of order shall be

directed to the Event Administrator.

K. Panel of experts shall periodically observe participants while the event is ongoing.

L. The products shall be displayed on the table prepared by the host region for appreciation and tasting of the panel of experts. Other table set up/accessories are strictly not allowed.

M. Each participant shall go through a panel interview with the Panel of Experts with a maximum of five (5) minutes per entry. N. Interview shall be done one at a time using uniform questions.

O. With the presentation of output

For Meat (Chicken): Present 1 pack at 250g and remaining cooked sample for evaluation.

For Sardines and Pickles: Prepare 1 bottle for tasting and 1 bottle for display.

(A plate for tasting shall be provided at the display area intended for each entry).

P. The working area should be cleaned by participants immediately after the event.