Fish Processing CLM

8/13/2019 Fish Processing CLM

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CONTEXTUAL LEARNING MATRIX

QUALIFICATION TITLE: FISH PROCESSING NC II

Unit of Competency: APPLY FOOD SAFETY AND SANITATION

Module Title: APPLYING FOOD SAFETY AND SANITATION

Learning Outcome Assessment Criteria Learning Concepts/ContentSuggested Teaching/Learning

ActivitiesGUIDE

QUESTIONSTECHNOLOGY SCIENCE MATH ENGLISH

LO1: Use PersonalProtective Equipment inthe Work place.

1.1. Personal protectiveequipment arechecked according tothe manufacturersspecifications.

1.2. Personal protectiveequipment are wornaccording to the jobrequirement.

Clean and sanitize personal protectiveequipment.

Identify parts andfunctions of personal

protective equipment.

YIISuggest ways of

minimizing or preventingecological

problems.

YIVDifferentiate afunction from amere relation.

YI-IVDiscuss Subject Verb Agreement.

(Technology)Cleaning, sanitizing, and

identifying PPE (PersonalProtective Equipment)

(English )Making verb agree withthe subject

(Science)Identifying disease-causing

microorganisms and theireffects

(Math)Investigating the concepts offunctions and relations inidentifying parts and functionsof personal protectionequipment

Why is it important toclean, sanitize andidentify PPE?

Why is it important towear protectiveequipment while inthe job?

Why is PPEimportant?

How do disease causingmicroorganismsaffect personal

protective equipment?

How are function andrelation used inidentifying parts of

personal protectionequipment?


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LO2: Observe PersonalHygiene and GoodGrooming.

2.1.Personal hygieneand good grooming is

practiced in theworkplace,health and safetyrequirements.

Practice proper personalhygiene and goodgrooming.

YIIPoint out thatactivities ofcertain cellorganelles areused to promotefood productionand health.

YIEstimate largenumber.

YI-YIIDiscuss simple

present tense.

(Technology)Practicing proper personalhygiene and good grooming

(English )Giving oral instructions on

personal hygiene and good

grooming using the presenttense of the verb

(Science )Observing microorganisms in

a certain medium

(Math )Calculating the number of

microorganisms under themicroscope

Why must personalhygiene and goodgrooming be

practiced in theworkplace?

Why must safetymeasures be observed

in the workplace?

What happens tomicroorganisms ifyou dont observe

personal hygiene andgood grooming in theworkplace?

Why do we need to

calculate the numberof organisms inrelation toworkplaces healthand safety?

LO3: Implement FoodSanitation Practices.

3.1 Sanitary foodhandling practices areimplemented in line withworkplace sanitationregulations.

3.2 Safety measures areobserved in line withworkplace safety

practices.

Apply sanitary foodhandling practices.

Observe food safety practices in theworkplaces.

Observe good foodmanufacturing

practices.

YIIPoint out thatactivities ofcertain cellorganelles areused to promotefood productionand health.

Describesome commonviruses and theireffects on hostcells.

YI-YIISimple Past,

Simple Future.

(Technology)Demonstrating sanitary foodhandling practices

(English)Writing a report on how to

implement food sanitation practices

(Science)Discussing the effects ofobser ving sanitation to oneshealth

What are the safetymeasures inimplementing foodand sanitation

practices?

How is foodsanitation practicesimplemented?

How does theobservance ofsanitation affect oneshealth?


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Demonstrating laboratorysafety guidelines

(Math)Using diagrams Prepare a diagram

showing therelationship betweensanitation and health

LO4: Render Safety

Measures and First AidProcedure.

4.1 Safety First Aid

measures are appliedaccording to workplacerules/regulations.

4.2 First aid procedureare applied readily asneeded.

4.3 First aid applicationis coordinated withconcerned personnelaccording to workplacestandard operating

procedure.

Apply Safety practices.

First aid demonstration.

Apply first aidtreatment.

YI

Make qualitativeobservationsgiven a situationor material orwhen watchingevents.

Discuss anddemonstrate firstaid safetymeasures.

YIV

Collectstatistical dataand organizein a table andgraphs.

YII-YIII

Use Adverbs ofmanner.

(Technology)

First aid demonstration

Drill on applying safety practices

Demonstrating first aidApplying safety practices

(English)Writing and acting out a scripton rendering safety measuresand first aid

(Science)Using thermometer and

sphygometer in getting bodytemperature and blood pressure

(Math)Presenting data through tablesand graphs on accidents met inthe work place

Why is first aidapplicationimportant?

Why must workers beable to apply safety

practices?

Why must a first aidkit be in a workplace?

How are the commonaccidents met in the

workplace beavoided?

What are the steps inrendering first aid?

Why is it important toknow how to get

body temperaturesand blood pressuresusing appropriateinstruments?

How can collecting andorganizing data throughtables and graphs beused in safety practicesin the work place?


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LO5: ImplementHousekeepingActivities.

5.1 Work area andsurroundings are cleanedin accordance withworkplace health andsafety regulations.

5.2 Waste is disposedaccording to

organization s wastedisposal system.

5.3 Hazards in work areaare recognized andreported to designated

personnel according toworkplace procedure.

Perform goodhousekeeping activitiesPracticing the 5s .

Practice proper wastedisposal, waste

segregation andrecycling waste.

Observe environmental protection and concern.

Observing codes andregulations inworkplaces.

YIISuggest ways of

minimizing or preventingecological

problems.

YIIAnalyze the

differentenvironmentalissues relevant tothe community.

YIIPoint out that

activities ofcertain cellorganelles areused to promote

food productionand health.

YIMeasure

volume.

YIIIdentify therelationship inreal life thatare:

Directvariation.Indirect

variation .

YI-YIIUse ImperativeSentences.

(Technology)Constructing a compost pit,recycling, segregating waste

(English)Writing instruction on wastesegregation

(Science )Clean nearby areas and disposegarbage properly

- Making of compose pit and incinerator for proper waste disposal

(Math)Finding the volume of wastedisposedRelating the volume of wasteto hazards in work area

Why must we practice goodhousekeeping?

Why is proper wastedisposal important?

Why should garbagesegregation be


What waste materialscan be recycled?

What waste materialscan be composted?

Why must hazards inthe work place bereported to adesignated

personnel?

How can wastematerials be properlysegregated?

Why is it important toclean thesurroundings and

properly dispose andutilize wastematerials?

How much wastes aredisposed in a day? aweek? a month?


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Unit of Competency: THE USE OF STANDARD MEASURING DEVICES AND INSTRUMENTS

Module Title: USING STANDARD MEASURING DEVICES AND INSTRUMENTS

Learning Outcome Assessment Criteria Learning Concepts/ContentSuggested

Teaching/LearningActivities

GUIDEQUESTIONS

TECHNOLOGY SCIENCE MATH ENGLISHLO1: IdentifyStandard MeasuringDevices andInstruments.

1.1 Standard measuringdevices and instrumentsare identified accordingto manufacturersspecifications.

1.2 Devices andinstruments formeasuring are properlychecked, sanitized andcalibrated prior to use.

Identify standardmeasuring devices andinstruments.

Check calibrate andsanitize measuringinstruments.

YIIIDemonstrateunderstanding ofmathematicalconcepts inChemistry.

Discuss SI unitsof measurement.

YIDemonstrate

knowledge andskills in the use

of measuringdevices.

YI-YIVInterpret data fromgiven text.

(Technology)Identifying,checking, calibrating,and sanitizingmeasuringinstruments

(English)Interpreting data

(Science)Identifying basequantity inmeasurements and itscorresponding SI

base unit and symbol

(Math)Demonstrating the

proper use ofmeasuring instrument

Why is it importantto check, calibrateand sanitizemeasuringinstruments?

What are thestandard measuringdevices andinstruments used infood processing?

What data need to beinterpreted? Why?

What are the basequantities inmeasurements andthe corresponding SI

base unit andsymbol? Why do

you need to knowthese?

Why is it necessaryto properly usemeasuringinstruments?


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LO2: Review theProcedure in UsingStandard MeasuringDevices andInstruments.

2.1 Procedure inusing the standardmeasuring devices andinstruments according tomanufacturer sspecifications areneeded.

2.2 Printed

procedure/brochures/ca-talogues according tospecified food

processing methods areconsulted.

Use standard measuringdevices and instruments.

Perform food processing

methods based on printed procedure/brochures/ca-talogue.

YIIIDemonstrateunderstanding ofmathematicalconcepts inChemistry.

Discuss SI unitsof measurement.

YIConvert

measurementfrom one unitto another.

YIVWrite procedureusing transitionsignals.

(Technology)Using standardmeasuring deviceswhen processingfood

Following printed procedure/brochures/catalogue when

processing food

(English)Writing procedure onthe use of standardmeasuring devicesand instruments

(Math)Converting the unitof measure intodesired unit

Why must youconsult printed

procedure/brochures/catalogue accordingto specified food

processing methods?

Why is there a need

to recall procedurein using standardmeasuring devicesand instruments?

How do you knowif you havefollowed the correct

procedure in usingstandard measuringdevices andinstruments?

How will youconvert the unit ofmeasure into desiredunit?

LO3: FollowProcedure in UsingMeasuring Devicesand Instruments.

3.1 Methods/practices ofusing measuringdevices and instrumentsare strictly observedaccording tomanufacturer sspecifications and

workplacerequirements.

3.2 Measuring devicesand instruments arecleaned, wiped dry andstowed after use to ensureconformitywith workplacerequirements.

Follow correctly the procedure in usingstandard measuringdevices and instruments.

Properly clean, wipe,dry and store measuringdevices and instrumentsafter use.

YIUse some laboratory

apparatus andequipment correctlyand safely.

Discuss proper

ways of measuringand readingcalibrations.

YIDemonstrate

knowledge andskill in

measurement.

YI-YIVDevelop a paragraph.

(Technology)Cleaning, wiping,and storingmeasuring devicesand instruments

Demonstratingthe proper use of

measuring instrumentUsing standardmeasuring devices

properly

Why mustmeasuring devices

be correctly used?

Why is it importantto properly clean,

wipe, dry and storemeasuringinstruments?


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(English)Writing a paragraph

about an observationdone in the use ofmeasuring devicesand instruments

(Science )Demonstrating

proper handling andcare of laboratorywares, glasswaresand other measuringapparatuses

(Math)Measuring properlyand accurately usingmeasuring instrumentin the workplace

How are measuringdevices properly orcorrectly used?

Why should

laboratory wares,glass wares, andother measuringapparatuses be

properly handledand cared?

Why is it importantto measure properlyand accurately?


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Unit of Competency: THE USE OF PROCESSING TOOLS, EQUIPMENT AND UTENSILS

Module Title: USING PROCESSING TOOLS, EQUIPMENT AND UTENSILS

Learning Outcome Assessment Criteria Learning Concepts/Content

Suggested


GUIDE QUESTIONS

TECHNOLOGY SCIENCE MATH ENGLISHLO1: Perform Pre-Operation Activities.

1.1. Appropriatetools, equipment andutensils are assembledaccording to food

processing methods.

1.2. Food processingand equipment is set up,adjusted and made readyaccording to jobrequirements.

1.3. Food processingtools and equipment areinspected and checkedaccording tomanufacturersspecifications.

Assemble tools andequipment/utensilsaccording to food

processing methods.

Prepare food processing equipment by setting up andadjusting them.

Inspect and checktools and equipmentaccording tomanufacturer sspecifications.

Sanitize tools andequipment.

YIUse some laboratoryapparatus andequipment correctly andsafely.

YIIObserve wise use ofapparatus in thelaboratory.

YIVOrganize data.

Y I-IVRead closely tonote appropriatedetails from thetext..

(Technology)Assemblinginspecting, checkingand setting up toolsand equipment

Why only assembleappropriate toolsaccording to

processing method?

Why do we need toknow the functions oftools and equipmentaccording to theirarrangement?

Why is it important toset up, adjust and

prepare tools andequipment accordingto job requirement?

Why is there a needto inspect and checktools and equipmentaccording tomanufacturersspecification?

Why must tools andequipment besanitized?


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(English )Scanning details fromtext related to use of

processing tools,equipment andutensils

(Science)Following operation

procedure ofequipment used aslisted in theequipment manual

Demonstratingcertain method ofsanitizing equipment

(Math)Showing the different

functions of tools andequipment accordingto their arrangementusing the listingdiagram

When scanningdetails from textrelated to use of

processing tools andutensils, whatinformation or datashould you know?Why?

Do you need tostrictly followoperation procedureof equipment used aslisted in theequipment manual?Why?

Why should you

arrange equipment based on the listingdiagram?

LO2: Operate FoodProcessingEquipment.

2.1 Food processingequipment are switchedon according tomanufacturer sspecifications.

2.2 Performance of food

processing equipment ischecked to ensureconformity withspecified output.

2.3 Operation of food processing equipment ismanaged to achieve

planned outcomes.

Switch on the food processing equipmentaccording tomanufacturersspecifications.

Check the

performance of food processing equipment.

Operate the food processing equipment.

YIExplain the significanceof the symbol anddevices in doinglaboratory work.

YIVSet one to one

correspondenceetween two

sets.

(Technology)Switching on,checking, operating,and performingminor troubleshooting in

processing tools,equipment and

utensils

Why is it necessary toswitch on food

processing equipmentaccording tomanufacturersspecifications?

Why do you need tocheck if the

performance of food processing equipmentis in conformity withspecified output?


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2.4 Minor troubleshooting on food

processing tools,equipment and utensils is

performed whennecessary.

Perform minortrouble shooting infood processingtools/equipment andutensils whennecessary.

(English)Writing a procedurein operating a food

processing equipment

(Science)Following properequipment operationssuch as Lubrication,Friction and

Performance

(Math)Matching the

processing equipmentwith manufacturersspecification

Do you think is itimportant to correctlyoperate a food

processingequipment? Why?

Why is minor troubleshooting important?

Is there a need tomaster the correct

procedure inoperating a

processingequipment? Why?

What will happen toan equipment and itsoperation if the partsare not regularly

lubricated?How does frictionaffect the

performance of anequipment ormachine?

Why do you need tomatch the processingequipment withmanufacturersspecification?

LO3: Perform Post-Operation Activities.

3.1 Food processingequipment is switchedoff and unplugged afteroperation in accordancewith manufacturersspecifications.

Switch off andunpluggingequipment.

YIVDiscuss and practicesafety measures indealing with electricity.

YIApply four

fundamentaloperationswith integer.

Y I-IVMake a concept

map on performing post-operationactivities.

(Technology)Showing the processhow to sanitize food

processing equipmentand its proper storage

Why are postoperation activitiesimportant?

Why must equipment be switched-off andunplugged?


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3.2 Food processing tools,equipment andinstruments are cleaned,sanitized and stored asrequired according tomanufac turersspecification andworkplace policies andregulations.

3.3 Minor preventivemaintenance in equipmentis performed in line withorganizationsmaintenance system.

3.4 Main machine partsare inspected and checkedinline with organizations

policy.

3.5 Condition of machineis monitored to ensure itsavailability in accordancewith workplace rules andregulations.

Clean, sanitize andstore tools,equipment andinstruments properly.

Perform minor preventivemaintenance.

Inspect machine parts.

Monitor condition ofmachine parts.

YIIISafety precautions to beobserved in a chemistrylaboratory.

YIVOrganize data.

(English )Making a conceptmap based on the textlistened to

The text is aboutfood processingequipment and tools

(Science)Suggesting ways ofusing electricalenergy wisely

Discussing properhandling and safetyin the laboratoryroom

Why do you need toconsider themanufacturersspecifications andworkplace policieswhen cleaning,sanitizing and storingtools, equipment andinstruments?

Why is preventivemaintenance in linewith organizational

policy done in theworkplace?

Why do you need toregularly monitor thecondition of amachine?

Why is there a need

to thoroughly cleanand sanitize food processingequipment?

How can you saveelectrical energywhile using food

processingequipment?

What are the properhandling and safetymeasures observed inthe laboratory roomespecially when usingequipment/machine?


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(Math)Solving problems onoperations withintegers involving

post operationactivities in theworkplace

Listing of

equipment matchedwith preventivemaintenance measure

What is theimportance ofintegers in relation to

post-operation?


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QUALIFICATION TITLE: FISH PROCESSING NC IIUnit of Competency: PERFORM MATHEMATICAL COMPUTATIONSModule Title: PERFORMING MATHEMATICAL COMPUTATIONS



GUIDE QUESTIONS

TECHNOLOGY SCIENCE MATH ENGLISHLO1: Gather andTabulate theRecorded Data.

1.1 Record of weightsand measurement of rawmaterials and ingredientsare gathered andsummarized according tothe workplace standardoperating procedure.

1.2 Record of weightsand measurements offinished processed

products are gatheredand summarizedaccording to workplacestandard procedure.

1.3 Summarized data aretabulated according toenterprise requirements.

Record weighs andmeasuring rawmaterials and otheringredients.

Gather andsummarize records ofweights andmeasurements offinished products.

Tabulate summarizeddata.

YIDiscuss the importanceof scientific values indecision making and

problem solving indaily life.

Explain the value ofscientific attitudespecifically on theobservance of honestand accurate recording.

YIMeasure

weights.

YI-YIVWrite output on theinterpretation ofdata through charts.

YI-YIVWrite journalentries.

(Technology)Gathering theinformation of weightand measurement offinished processed

product by listingdiagram

Summarizingand tabulating data

(English )Transcodinginformation from

linear to non-linearWriting reflectionson learningexperiences in

journals (Teacherfacilitates groupdiscussion about thestudents experiencesin their TVE class)

When gathering andsummarizingrecorded weights andmeasurements, whywill you do itaccording toworkplace procedure?

Why is enterpriserequirement

considered whensummarized data aretabulated?

Why are record ofweights andmeasurements offinished productsgathered?


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(Science)Explaining andinterpreting data

(Math)Converting the given

unit of measure intothe desired unitOrganizing data

using tables andgraphs

Why is there a needto gather, summarize,and tabulate therecorded data likeweight?

How do you convert

measurement fromone unit to anotherinvolving records ofweights andmeasurement of rawmaterials and theingredients?

L02: Review theVariousFormulations.

2.1 Raw materials andingredients percentageformulations arechecked/counter checkedaccording to approvedspecifications and

enterprise requirements.

2.2 Finished products and percentage formulationsare reviewed accordingto approvedspecifications andenterprise requirements.

Check and countercheck percentageformulation.

YIIIDemonstrateunderstanding ofmathematical conceptsin chemisty.

YIExpress the

relationships oftwo quantities

sing ratios.

YISolve for the percentage.

YIPresent data

through graphs.

(Technology)Applyingcomputation withregards to finished

products

(Science)Stating the Scientific

Methodstep by step

calculate percentageof raw materials andingredients to itsfinished product

Why do you have toreview the variousformulations that areused in production?

What computationsregarding the finished products are applied?

Why is checking andcounter-checking of

percentageformulations for rawmaterials andingredients?

How will you apply

the scientific methodwhen calculating the

percentage of rawmaterials andequipments to itsfinished product?


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(Math)Solving problems onratio and proportioninvolving finished

products and percentageformulation

What data do youneed to be able tosolve problems onratio and proportioninvolving finish

products and percentageformulation? Why?

LO3: CalculateProduction Input andOutput.

3.1 Data on rawingredients, materialconsumption and theircorresponding percentageequivalent are calculatedin line with enterpriserequirements.

3.2 Data on actualspoilage and rejects andcorresponding

percentage equivalentsare calculated according

to enterpriserequirements.

3.3 Data on actualrecording of yields andrecoveries and theircorresponding percentageequivalents are calculatedaccording to enterpriserequirements.

3.4 All calculated data arerecorded according to

enterprise requirements.

Fill up of forms of production of outputand input.

Record of percentagespoilage and rejects.

Record of yields andrecoveries .

YIDemonstrateunderstanding of the

basic processes ofscience.

Discuss organizequalitative andquantitative data in theform of charts, tables,and/or graphs.

Interpret data.Explain data and

look for patterns and

trends.

YIApply thefundamentalOperations.

YIVCollect

statistical dataand organizedata using

tables andgraphs.

YI-YIVFill out forms. (Technology)Making productionreport

(English )Filling out forms of

production outputand input

(Science)

Organizingqualitative andquantitative data inthe form of charts,tables, and/orgraphs

Why are data onactual spoilage,rejects andcorresponding

percentageequivalentscalculated?

Why is there a needto record allcalculated data?

How can youcalculate productioninput and output?

What data do youneed when filling outforms of productionoutput and input?Why?

What production datacan be presented asqualitative andquantitative data inthe form of charts,tables and or graphs?Why?


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(Math)Solving problems onoperation or realnumber systeminvolvinginput/output

production andspoiled rejects

What input/output production data can be represented in theform of real numbersystem? Why?


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QUALIFICATION TITLE: FISH PROCESSING NC IIUnit of Competency: IMPLEMENT GOOD MANUFACTURING PRACTICES AND PROCEDURESModule Title: IMPLEMENTING GOOD MANUFACTURING PRACTICES AND PROCEDURES



GUIDEQUESTIONS

TECHNOLOGY SCIENCE MATH ENGLISHLO1: IdentifyRequirements of GMPrelated to own work.

1.1 Sources ofinformation on GMPrequirements are located.

1.2 GMP requirementsand responsibilitiesrelated to own work areidentified.

Enumerate sources ofinformation on GMPrequirements.

List the sources ofGMP in theworkplace.

Observe GMPrequirements andresponsibilities.

Identify GMPrequirements in theworkplace.

YIConduct simple

scientific investigation.Identify the problem.Discuss proper ways

on how to collect dataand present them inappropriate format.

YIVCollect data

using listingdiagrams.

YIII-YIVPresent GMP and

procedure throughmulti-media.

(Technology)Enumerating andobservating of GMPrequirements andresponsibilities.

What are thesources ofinformation onGMPrequirements?

Why must you befamiliar with thesources ofinformation on

GMPrequirements?

What are yourresponsiblities sothat GMPrequirements aremet?

Why is there aneed to arrangethe sequence ofGMP

requirements andresponsibilities inorder?


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(English )Defining terms withfocus on sources ofinformation for GMP

Conveyinginformation usinginteractive media asaids

(Science)Collecting data and present them inappropriate format

(Math)Arranging thesequence of GMPrequirements and

responsibilities in givenorder

What terms relatedto GMP do youneed to define?

What data must becollected and

presented inappropriateformat? What doyou think is the

best format?

What is the bestarrangement of thesequences

involved in GMP?

LO2: Observe personal hygiene andconduct to meet GMPrequirements.

2.1 Personal hygienemeets GMP requirements.

2.2 Clothing is prepared,used, stored, and disposed

according to GMP andworkplace procedure.

2.3 Personal movementaround the workplacecomplies with entry andexit procedure.

Practice hygiene andsanitationrequirements.

Comply with GMPrequirements onPersonal Hygiene.

Prepare of clothing inthe workplace

properly.

Use clothing in theworkplace properly.

Comply with entryand exit procedure inthe workplace.

YIIPoint out that theactivities of certain cellorganelles are used to

promote food production and health.

YIVCollect data.

YII-YIIIWrite news script.

(Technology)Demonstrating in classthe proper hygieneneeded in the activitygiven

Why is personalhygiene importantin thelaboratory/work-

place?

Why is there aneed to properlyused clothing inthe workplace?

Why is properhygiene importantin the workplace?


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Store clothingaccording to GMP.

Dispose usedclothing according toGMP.

(English )Writing a newscriptabout an accident thathappened in thelaboratory

(Science)Browsing appropriatewebsites on hygieneand sanitationrequirements

Acquiring variedinformation for

personal hygiene andsanitation requirementsProper storage ofclothing in theworkplace and GMPworkplace procedure

(Math)Listing and organizingdata on personalhygiene

Why is there aneed to observeGMP workplace

procedure on preparing, using,storing anddisposingclothing?

What is the bestmathematicalformat of

presenting data on personal hygiene?

LO3: ImplementGMP requirementswhen carrying outwork activities.

3.1 GMP requirements areidentified.

3.2 Work area, materials,equipment and productsare routinely monitored toensure compliance withGMP requirements.

Identify GMP andworkplacerequirements.

Monitor work areamaterials, equipmentand products.

YIConduct simple

scientific investigation.Discuss proper ways

and identifying problems.

YI-YIIMeasure area.

YIII-YIVExpand ideas in awell constructed

paragraphobserving cohesionand coherence.

(Technology)Demonstratingknowledge/information in handling rawmaterials, packagingequipment, tools andutensils , packagingcomponents and

products according to

Why do we needto observe goodmanufacturing

practices?

Why mustcontamination be

prevented?


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3.3 Raw materials, packaging componentsand product are handledaccordingto GMP and workplace

procedure.

3.4 Workplace procedureto control resourceallocation and process arefollowed to meet GMPrequirements.

3.5 Common forms ofcontamination areidentified according toGMP requirements.

3.6 The workplace is

maintained, clean andtidy in order to meet GMPhousekeeping standards.

Comply with GMPrequirements for thework area/ materials,equipment and

products.

Handle raw materials, package, componentsand products.

Comply withworkplace procedure.

Control resourceallocation.

Identify commonforms ofcontamination.

Maintain and clean

the workplace.

Practice goodhousekeeping in theworkplace.

Y.ISolve

problem usingratio and

proportions.

GMP and workplace procedure

Identifying thetools for evaluation inthe form of paper basedwritten test using a setof questionnaires andoral interview using alist of preparedquestions

Demonstratingusing a preparedinstruction for theactivity

Identifyingcontaminated theneffect in a workplace

How cancomplying withGMPrequirements

preventcontamination ofmanufactured food

products?

Why must rawmaterials and

products behandled accordingto GMPrequirements?

What are thesources ofcontamination inthe laboratory?

How can thesources ofcontamination inthe workplace beeliminated?

Why mustcontamination be

prevented in theworkplace?

How is goodhousekeeping



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(English )Writing a paragraphabout theimplementation ofGMP in carrying outwork activitiesLearning Activity :Acting out a simulatedsituation on practicingGMP in the workplace

Writing a paragraphabout carrying out

particular task

(Science)Determining therelation of rawmaterials, packagingcomponents and

products with the areaof the workplace

(Math)Finding the ratio of

present data gatheredthrough tables and

graphs

How can GMP beimplemented inthe workplace?

What particularactivities in theworkplace requiretheimplementation ofGMP? Why?

What do you thinkis the relationshipthat will exist

between the rawmaterials and thecomponents of

packaging

materials? Whenselecting packagingmaterials is itimportant toconsider theirchemicalcomponents?Why?

How will you findthe ratio of presentdata gathered

through tables andgraphs?LO4: Participate inImproving GMP.

4.1 Processes/ practiceswhich could result innon- compliance with theGMP are identified andreported according toworkplace reportingrequirements.

Report workplacerequirements.

Implement GMP practices and processes.

YIDiscuss the importanceof scientific values indecision making and

problem solving indaily life.

YIVCollect andorganize data.

YI-YII Note details.

(Technology)Preparing module andactivity

What are thecritical stages inthe preparation offish for

processing? Why?


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4.2 Corrective action isimplemented within levelof responsibility.

4.3 GMP issues are raisedto designated/authorized

personnel.

Identify and report processes/practicesresulting to non-compliance to GMP.

Implement correctiveactions in theworkplace.

Report GMP issues toauthorized personnel.

Providinginformation andinstructions to enableone to master therequired knowledge inthe competency

Discussing the proper selection ofappropriate packagingmaterials

Preparing a set ofinstructions for

practical demonstrationPreparing for an

oral interview and a setof computer-basedquestion for the writentest

(English )Listening to lecture anddiscussions to gathervalid information

(Science)Choosing valid datafrom a given list ofinformation

practical demonstration

Preparing for anoral interview and a setof computer-basedquestions for thewritten test

Why is itimportant toimplement GMPrequirements and

procedure?

Who isresponsible if a

processed productfails to meetstandard GMPrequirements?

Why is there aneed to implementcorrectivemeasures in theworkplace?

What validinformation must

be gathered in the

workplace?

What is your basisfor determining ifthe data yougathered from agiven list arevalid?


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(Math)Interpreting andanalyzing data based ongathered information

What gatheredinformation can beinterpreted andanalyzed? Why?

LO.6 : Completeworkplacedocumentation to

support GMP.

6.1 Documentation andrecording requirementsare identified.

6.2 Information isrecorded according toworkplace reporting

procedure to meetGMP requirements.

Identify requirementsfor documentationand recording.

Record informationaccording toworkplace procedure.

YIIdentify important stepsin conducting scientific

investigations.

YIVOrganize data.

Y I-IVWrite a report.

(Technology)By modular or self-

paced learning, the

learner will gain moreknowledge/ informationon completingworkplacedocumentation ,recording andreporting procedureaccording to GMPrequirements

(English )Writing a report to

serve asdocumentation in theimplementation ofGMP

(Science)Demonstratingcorrectly the ScientificMethod in givensituation

(Math)Presenting data through

tables and graphs

Why isdocumentation

and record -keepingimportant?

What aspects inthe workplaceneed to bedocumented andrecorded? Why?

What report

regarding GMPcan be written for

purpose ofdocumentation?

How can thescientific method

be applied in theworkplace?

What data

gathered in theworkplace can be

presented in theform of tables andgraphs?


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QUALIFICATION TITLE: FISH PROCESSING NC IIUnit of Competency: IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES Module Title: IMPLEMENTING ENVIRONMENTAL POLICIES AND PROCEDURES



GUIDE QUESTIONS

TECHNOLOGY SCIENCE MATH ENGLISHLO1: Conduct Workin accordance withEnvironmentalPolicies andProcedure.

1.1 Immediate work areais routinely checked toensure compliance withenvironmentalrequirements.

1.2 Hazards andunacceptable practicesare identified, andreported to authorized

personnel according toworkplace procedure.

1.3 Workplace procedureand work instructions arefollowed.

1.4

Where controlrequirements are not met,incidents are promptlyreported and correctiveaction is taken.

Check the workplace.Monitor a safe

workplace.Manage wastesIdentify hazards

and risks in theworkplace.

Report identified

hazards and risks toauthorized personnel.

Minimizeenvironmental risksand hazards in theworkplace.

Follow workplace procedure and workinstruments.Observe OHS.

Report incidents dueto non-compliance tocontrol requirementstaking correctiveactions.

YIIAnalyze the differentenvironmental issuesrelevant to thecommunity.

YIIUnderstand mans role

in maintaining balancein nature.

YIExpress therelationship oftwo quantitiesusing ratio.

YIMeasure

volume.

Y.IVAnalyze data.

Y.IVCollect ofdata.

YI-YIVWriting a

paragraphdescribing an idealwork, place usingadjectives.

YI-YIVInterview people.

(Technology)Proper handling ofwaste in compliancewith environmentalrequirements

How will complianceto environmentalrequirements becomplied by checkingthe work area?

Why is it important tominimizeenvironmental risksand hazards in theworkplace?

How do youminimize or preventhazard in theworkplace?

How do yousegregate garbage?Why is there a needto segregate garbage?

Why mustenvironmental risks

and hazards in theworkplace beminimized?

What workplace procedures are to befollowed in the fish

processinglaboratory?


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1.5 Measures used tominimize and handlewaste are followed.

1.6 Environmentaldata is recorded inrequired formataccording to workplacereporting requirements.

Follow measuresused to minimizedand handle wastes.Recordingenvironmental data.

Make anenvironmental datareport.

YIIAnalyze the different

environmental issuesrelevant to thecommunity.

YIVOrganize datausing tablesand graphs.

(English )Writing a narrativereport regarding asafety workplaceusing correctsentences

Conductinginterviews to gatherinformation onminimizingenvironmental risks

(Science)Suggesting ways ofminimizingecological problems

Segregating biodegradablematerials from non-

biodegradable ones

What measures areused to minimizewaste problems?

What ecological datashould be gathered

based on workplacerequirement?

Why must ecologicaldata be gathered

based on workplacerequirement?

What makes aworkplace safe?

How are ecologicaldata gathered ?

How can ecological problems beminimized?

What are the causesof ecologicalimbalance?


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(Math)Solving problems onratios and volumemeasurementinvolving wastemanagement in theworkplace

How should youhandle deviations incontrol requirements?

LO2. Participate inimprovingenvironmental

practices at work.

2.1 Processes orconditions which couldresult in an unacceptableenvironmental outcomeare identified and reportedaccording to workplacereporting requirements.

2.2 Corrective action istaken in accordance withthe environmentalmanagement and

emerging responsive plans as required.

2.3 Contributions aremade to participativearrangements formanaging environmental

issues in the workplace based on workplace procedure and level ofresponsibility.

Identify conditionscausing unacceptableenvironmentaloutcomes.

Report identifiedunacceptableenvironmentaloutcome in theworkplace.

Take correctiveactions inenvironmentalmanagement.

Implementresponsive plans tominimizeenvironmentalhazards and rules.

Manageenvironmental issuesin the workplace.

Contribute to participativearrangement formanagingenvironmental issues.

YIISuggest ways of

minimizing or preventing ecological problems.

YIVCollect and

present data.

YIII-YIVUse the presentunreal conditions.

YIVUse the subjunctiveafter wish.

YI-YIVWrite reflections.

(Technology)Processing work

place reportingrequirements

Why is there a needto participate inimprovingenvironmental

practices at work?

What are thecorrective measuresneeded to

prevent/checkenvironmental

problems? Why isthere a need forcorrective measures?

How will correctivemeasures

prevent/checkenvironmental

problems?What is your role as astudent inmaintaining a soundcondition in theworkplace?

Why must you

maintain a soundcondition in theworkplace?

How will you helpmaintain a soundenvironmentalcondition in theworkplace?


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(English )Group discussions onimprovingenvironmental

practices at workWriting a

reflections andinsights resultingfrom growth inenvironmental

personhoodexperiences

(Science)Discussing mansrole in the properstewardship and careof our ecosystem

Identifyingcommonenvironmental

problems caused bymans activities

Group discussionson improvingenvironmental

practices at workStating the

activities of man thathelps in the

preservation and protection of ourecosystem

(Math)

Presenting data onconditios whichcould result in anacceptableenvironmentaloutcome in theworkplace

Why is man regardedas the steward of theenvironment?

What environmental problems result frommans activities?

Why is there a needof presenting data?


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(Science)Discussing of the

properties of salt

(Math)Presenting datathrough tables andgraphs.smoke and curingmixtures

What are thechemical and physical

properties of salt?Why is saltconsidered as a

preservative?

Why do we presentdata through graphs?

How will the graphhelp in determiningemergency solutions?


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QUALIFICATION TITLE: FISH PROCESSING NC IIUnit of Competency: PROCESS FISH BY SALTING, CURING AND SMOKINGModule Title: PROCESS ING FISH BY SALTING, CURING AND SMOKING


Teaching/Learning

Activities

GUIDE QUESTIONS

TECHNOLOGY SCIENCE MATH ENGLISHLO1: PrepareEquipment, Tools,and Utensils.

1.1 Equipment and toolsfor salting, curing andsmoking fish and otherfishery products are

prepared in accordancewith manufacturersspecifications.

1.2 Equipment for fish processing methods are

checked, sanitized andcalibrated in accordancewith manufacturersspecifications.

1.3 Kitchen utensils forfish curing methods arereadied and sanitized inaccordance withmanufacturersspecifications.

1.4 Materials/supplies

needed in fish curing are prepared in accordancewith the approvedspecification by theBureau of Foods andDrugs.

Prepare tools andequipment forsalting, curing andsmoking.

Check, sanitize andcalibrate equipment

and tools.

Prepare and sanitizekitchen utensils.

Follow theoccupational healthand safety.

Prepare raw

materials.


apparatus andequipment correctlyfrom one unit toanother.

Explain thesignificance of thesymbols and devices.

YIUse appropriate

measuring instrumentwith precision andaccuracy to observecharacteristical featuresof materials/events.

YIDemonstrate safe waysof using the apparatus.

YIVOrganize data.

YI-YIVListen closely toinstructions pointedout.

YI-YIVOrder instructions

in terms of timeorder.

(Technology)Presenting by groupthe tools andmaterials needed in:

SaltingCuringSmoking

Calibrating asalinometerDemonstrating inclass how to sanitizea salinometer

Evaluating thecondition of givenutensils andequipment to beneeded

Demonstratingthe proper use of asalinometer

(English )Following Directions

Sequencing procedures

How are theequipment, tools andutensils needed for

processing fish bysalting, curing andsmoking prepared?

Why do we check,sanitize and calibrateequipment, tools andutensils in processing

fish according withmanufacturersspecifications?

Why must equipment,tools and utensils be

prepared inaccordance withmanufacturersspecifications?

Why are raw

materials carefully prepared?


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(Science)Practicing correctlaboratory procedureon using materials,tools and equipment

(Math)Listing equipmentand tools for salting,curing, and smokingfish and other fishery

products

Why is it important to practice correctlaboratory procedureon using materials,tools and equipment?

Should equipmentand tools for salting,curing and smoking

be listed in table formor graph form? Why?

LO2: PrepareIngredients andRaw Materials.

2.1 Raw materials aresorted and graded inaccordance with theBFAR specifications.

2.2 Fish are cleaned andwashed in accordancewith approved Bureau ofFisheries and AquaticResources (BFAR)standard procedure.

2.3 Fish are evisceratedand washed in accordancewith the productrequirements.

2.4 Fish and other marine products are fullydescaled and evisceratedwithout damaging themeat.

2.5 Fish are deboned inaccordance with the

product requirementswithout damaging theflesh.

Sort and grade offish.

Clean and wash fish.

Eviscerate fish.

Wash evisceratedfish.

Descale fish.

Debone fish.

YIIIClassifications ofcompound whetheracid, base, or salts.

YIIPoint out activities ofcertain cell organellesare used to promotefood production andhealth.

YIMeasure length

and volume.

YIConvert

measurementsfrom one unit toanother.

YIExpress

relationshipetween two

quantities usingratios.

YI-YIVWrite a short

paragraph about anactivitiy showing

procedure, resultsand conclusions.

YI-YIVUse verbalscorrectly.

(Technology)Stating the qualitiesof best raw materialsfor salting, curingand smoking

Enumerating thecauses of spoilageWeighing rawmaterials accurately

What are the criteriain the selection ofsuitable rawmaterials?

How a raw materialssorted and graded?

How do you preparethe raw materials forcuring? smoking?salting?

Why is carefulselection/preparationof suitable rawmaterials important?

Why are fish washedafter evisceratingthem?

Why should you notdamage the meat offish when descaling,eviscerating, ordeboning them?


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2.6 Fish are made intofillets in accordance with

product specifications.

2.7Cleaned raw materialsare weighed inaccordance with BFARapproved specifications.

Identify the kinds offish fillets.

Weigh of fish .

(English )Writing a report on alaboratory activityusing verbals

(Science)Determining theeffects ofmicroorganisms tofish

(Math)Determining andconverting length andmass

Determining thenumber of portions to

be debonedDetermining the

number of portions to be made into fillets

Why are rawmaterials weighedaccording tospecifications?

Why are fish preparedinto different forms offillets in accordancewith productspefications?

How domicroorganisms causethe spoilage of fish?

What is themeasurement of thefillet prepared from afish?

How many percent ofthe fish was madeinto fillets?

LO3: PrepareSalting and CuringSolutions and

Mixtures.

3.1 Required salt andother ingredients forsalting and curing are

measured and weighed inline with approvedspecifications andOccupational Health andSafety(OHS)requirements.

Identify the kinds ofsalt.

Describe the properties andcomposition of salt.

Prepare theingredients in curing.

YIIIClassify compoundswhether acid, base or

salts.

YIIMeasurement of

Mass.

Ratio and proportion.

YI-YIVWrite Procedure.

(Technology)Determining the ratioof ingredients needed

in salting and curingPreparing curingsolution usingdifferent ratio

Curing fish atideal temperature

What are the kinds ofsalt used in curing

fish?

What are therequirements in the

preparation of fish forsalting, curing andsmoking?


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3.2 Required ingredientsfor salting and curing aremeasured and weighed inline with approved BFARand BFAD specifications.

Prepare brine andcuring solutionMeasuring exactconcentration of

brine and curingsolutions.

(English )Writing procedure in

preparing salting andcuring solutions andmixtures

(Science)Listing the physicaland chemical

properties of salt

(Math)Solving for theamount of ingredientsneeded using ratios

How do you prepare brine and curingsolution for salting,curing and smoking?

What happens to thefinished product ifexact measurementof materials are notused during the

preparation?

In writing a procedurein preparing saltingand curing solutionsand mixtures, whatinformation must beincluded how shouldit be written?

What are the physicaland chemical

properties of saltwhich a fish

processor must befamiliar with?

What mathematicalformula will you usein determining theamount of ingredientsneeded?

LO4: Cure the Fish. 4.1 Curing solution and prepared materials aremixed in accordance withapproved BFARspecifications.

Prepare curingsolutions.

Cure fish.

YIIExplain how osmosisis related to diffusion.

YIExpressrelationship

between twoquantitiesusing ratios.

YI-YIVOrganize ideasthrough non verbalcommunication (Fillout a flow chart).

(Technology)Preparing curingsolution

What is the favorabletemperature forcuring the fish?

How do you cure thefish?


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4.2 Fish being cured arestored at roomtemperature orrefrigerated temperatureat appropriate number ofdays in accordance withapproved specifications.

Store while curing.

Store fish whilecuring at idealtermperature.

Submerge fish in thecuring solution whilecuring.

(English )Filling out of a flowchart

(Science)Performing anactivity showing themovement ofmolecules passing asemi-permeablemembrane

(Math)Determining the ratio

of proposed mixedmaterials

What is the effect ofnot properly

performing the curing process?

Why do we need todetermine the ratio of

proposed mixedmaterials?

Why is it better tostore cured productsat a refrigeratedtemperature ratherthan at roomtemperature?

What are the essential parts of a flow chartshowing the

processes in fishcuring?

When does osmosisoccur during salting?

How does osmosishelp in the reductionof moisture from afish?

What is the best ratio

for determing thequantity of materialsto be mixed?

LO5: Finish theCured Fish.

A. Salted Fish5.1a Brine cured fish isdrained in accordancewith approved BFARstandard operating

procedure.

Identify the methodsof drying salted fish.

YIIIIdentify the different

chemicals system.Classify compounds

whether acid, base orsalts.

YIVDifferentiate

functions frommere relations.

YI-YIVOrganize data.

(Technology)Estimating thedraining time of a

brine cured fish

What are the methodsof drying salted fish?


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5.3e Smoked fish packedaccording to approvedBFAR specifications.

Pack smoked fish.

(English )Using/Picking outcohesivedevices/discoursemarkers whichintroduce andconclude topics

(Science)Discussing thechemical elements ofsalt

Observing howsalt solutions andother ingredients areabsorbed into thecured fish

Illustratingmovement ofmolecules from anarea of greaterconcentration to anarea of lesserconcentration

How will salt beabsorbed into the fishflesh, throughosmosis or diffusion?Why?


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LO6: PrepareProduction Report.

6.1 Daily productioninputs are noted anddocumented inaccordance with basicaccounting procedure.

6.2 All production dataare recorded and

presented in accordancewith basic accounting

procedure.

Practice recordingand documenting

production inputs.

Follow prescribedformat of productionreport.

YIIdentify the importantsteps in conducting ascientific investigation.

YIVCollect data

and presentthroughgraphs.

YI IVOrganize data.

YI IVPrepare for an oral

report.

(Technology)Preparing productionreport

(English )Writing and

preparing oral reportabout Curing Fish

Listening to a textto record data

(Science )Recording correctly agiven data on acertain format

(Math)Listing someinformation aboutdaily productioninputs documentedusing basicacccounting

principles

What particular datain the productionneed to be recorded?Why?

Why is recordkeeping important tofish processing ingeneral? Explain

How can you prepareaccurate and up-to-date productionreports?

What data can belisted in the form ofgraphs or tables?


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QUALIFICATION TITLE: FISH PROCESSING NC IIUnit of Competency: PROCESS FISH AND OTHER FISHERY PRODUCTS BY FERMENTATION AND PICKLINGModule Title: PROCESS ING FISH AND OTHER FISHERY PRODUCTS BY FERMENTATION AND PICKLING


Teaching/Learning

Activities

GUIDE QUESTIONS

TECHNOLOGY SCIENCE MATH ENGLISHLO1: PrepareEquipment, Toolsand Utensils.

1.1 Equipment, tools andutensils for fermentationand pickling are selectedaccording to requirementsin accordance to approvedBFAD specifications.

1.2 Equipment, tools andutensils are checked andcalibrated in accordancewith manufacturersspecifications.

1.3 Equipment for fishfermentation and picklingare readied and sanitizedaccording tomanufacturer specifications.

Prepare equipment,tools and utensils forfermentation and

pickling.

Check/Calibrateequipment, tools andutensils.

Sanitize equipment,tools and utensils.

YIUse some laboratoryapparatus andequipment correctly andsafely.

YIUse appropriate

measuring instrumentswith precision andaccuracy to observecharacteristical featuresof materials/events.

YIDemonstrate Safe waysof using the apparatus.

Explain properhandling and cleaninglaboratory apparatus.

YIConvertmeasurementsfrom one unitto another.

YI IVDescribe objects

throughcomparison andcontrast.

(Technology)Identifying tools andutensils used infermentation and

pickling processesDemonstrating

how certainequipment, tools andutensils arecalibrated for correctand valid result

Demonstratinghow to sterilizeequipment /utensil toeradicate presence ofmicroorganisms

What are theequipment, tools, andutensils in processingfish and other fishery

products to be prepared?

How are theequipment, tools andutensils in processingfish and other fishery

products prepared?

Why do we need to prepare equipment,tools and utensilsaccording toapprovedspecifications?

Why should youcheck/calibrateequipment tools andutensils before usingthem?

Why do you need tosanitize equipment,tools and utensils?What will happen ifyou will not?


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(English)Comparing andcontrasting

(Science)Identifying tools,

equipment and properhandling of apparatus

Physical propertiesof equipment, tools,and utensils

(Math)Convertingmeasurement fromone unit to anotherinvolving calibrationof equipment, toolsand utensils used forfermentation and

pickling

Why is it important toknow the physical

properties ofequipment, tools andutensils before usingthem?

Why do we need toconvert measurementfrom one unit toanother?

LO2: Prepare RawMaterials.

2.1 Raw materials aresorted and gradedaccording to approvedcriteria and enterpriserequirements andapproved BFARspecifications .

2.2 Sorted and gradedfish and marine productsare washed, cut andsliced according tospecifications.

2.3 Fish and othermarine products arecleaned, eviscerated, cut

and washed according tospecifications.

Sort and grade of rawmaterials (fish).

Wash, cut and sliceof fish.

Clean, eviscerate, cutand was of fish.

YIIIdentify the

technologies that helpthe specific defectiveorgan function

properly.

YIISuggest ways ofminimizing or

preventing ecological problem.

YIQuantity offish sorted.

(Technology)Grading and sortingof raw materials

What are the preparations done toraw materials forfermenting and

pickling?

Why is there a needto prepare rawmaterials according to

productspecifications?How are thefollowing

preparations done?Sorting

GradingWashingEvisceratingDescalingCuttingSlicing


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(Science )Making a report inclass why internalorgans of fish should

be removed before processing

Discussingtechnologies that helpthe defective organsystems function

properly

Why must fish andother marine products

be descaled,eviscerated, cut andsliced withoutdamage to the flesh?

Why should internalorgans of a fish beremoved before

processing?

LO3: Ferment Fishand Other FisheryProducts .

3.1 Fish is preparedaccording to approvedBFAD specifications.

3.2. Ingredients are mixedin accordance with BFARand BFAD productrequirements.

3.3. Fermented fish andother fishery products areallowed to ferment for 2weeks to 6 months inaccordance with BFARspecifications and productrequirements.

3.4. Fermented fish isstrained, filtered andheated according tospecifications .

Prepare fish and othermarine fishery

products forfermentation process.

Mix fish and othermarine fishery

products with prescribed amount ofingredients.

Observe sanitary practices.

Ferment fish andfishery products.

Practice safety precautions.

YIUnderstand biological

concepts in a giventechnology.

YIIExplain the activities ofcertain cell organellesare used to promotefood production andhealth.

YIIIDiscuss the techniques

implications in preparing, separatingand purifying matter.

YIExpress

relationship oftwo quantities

sing ratio.

YIMeasure

volume.

YIISolve mixture

problem.

YIII-YIVFollow steps in a

process.

(Technology)Identifying processesinvolved infermenting fish inaccordance withBFAR and BFAD

product requirements

What preparations aredone to fish and othermarine fishery

products prior tofermentation? Why?

What component ofthe fish breaks downto produce sugarwhich undergoesalcoholicfermentation?

What is alcoholicfermentation? Howdoes it occur in afermented fish?

Why do we need theamount of mixture offish with thefermenting agent

based onspecification?


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(English)Following Directions

(Science )Discussing the actionof microorganism

(Math)Finding the ratio ofmixture of fish withthe fermenting agent

based onspecifications

Calculating thevolume of mixtureand water

Why is it important toobserved safety

precautions whenfermenting fish?

What examples ofdirections do youneed to correctlyfollow? Why?

How do bacteria helpin the break down offish muscles duringfermentation?

How does hydrolysishasten the breakdown of fish musclesduring fermentation?

What is the best ratiowhen preparing amixture of fish andfermenting agent?Why?


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LO4: PerformPickling of Fish andOther FisheryProducts.

4.1 Pickling solution, prepared ingredients andmaterials are mixed withapproved BFADspecifications.

Enumerate thecomposition of a

pickling solution.

Prepare picklingsolution.

Identify theequipment and toolsused in pickling.

Describe idealconditions of storagefor pickled products.

Store pickled products inappropriatecontainers.

YIIAssess the implication

and responsibility ofany bio technology.

YIExpressrelationship

between twoquantitiesusing ratios.

YIII-YIVDistinguish causeand effectrelationship.

(Technology)Pickling of fish andother fishery productsin accordance withBFAD/BFARspecifications

(English) Noting cause andeffect relationship

(Science )Identifying subtancesand microorganismsthat aid fermentationand pickling

processes

(Math)Finding the ratio ofliquid and vinegar

Finding theexact mixture ofwater and vinegar

What are thecomponents of a

pickling solution?Discuss theimportance of each.

Why should you useappropriateequipment and toolsfor pickling?

How does lactic acidfermentation occur in

pickled fish?

What precautionsshould one observe instoring cured fish for

pickling?

What are thesubstances andmicroorganisms thataccelerate pickling

processes?

Why do we need tofind the exact mixtureof water and vinegar?

What will happen ifthe mixture of waterand vinegar is not

proportional?


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5.1 Daily productionreport, input, output andvariances aredocumented according toenterprise requirements.

5.2 All production datagathered are recordedand presented inPrescribed format.

Discuss theimportance ofrecording anddocumenting

production input.

Discuss the procedure inrecording anddocumenting

production input.

Format of a production report.

YIIdentify the importantsteps in conducting ascietific investigation.

Enumerate dataand present them inappropriate format.

Explain the trendsand patterns.

YIVCollect

statistical dataand organizein a table.

Present datathroughgraphs.

YI-YIIReport the

production datausing subject-verbagreement andsentencesaccording tostructure usingsimple presenttense.

(Technology)Preparing Productionreport

(English) News reporting

(Science )Showing resultsthrough tables andgraphs

Interpretinggraphs

(Math)Graphing the giveninformation gatheredin biochemicalreaction againstsubstances

What is theimportance ofaccurate recording ofdata?

What are the parts ofa production report?Why is it important tohave a productionreport?

How do we interpretthe graph of theinformation gatheredin biochemicalreaction againstsubstances?

What relevantinformation must bein your news report?

What data in the production report can be shown throughtables and graphs?

What information in a biochemical reactioncan be shown througha graph? Why?


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QUALIFICATION TITLE: FISH PROCESSING NC IIUnit of Competency: PROCESS FOODS BY FERMENTATION AND PICKLING (FRUITS AND VEGETABLES)Module Title: PROCESSING FOODS BY FERMENTATION AND PICKLING (FRUITS AND VEGETABLES)



GUIDE QUESTIONS


1.1. Equipment, toolsand utensils forfermentation and

pickling are selectedaccording torequirements inaccordance with BFADspecifications.

1.2. Equipment, tools

and utensils are checkedand calibrated inaccordance withmanufacturersspecifications.

1.3. Equipment/utensils for the abovefood processing arereadied and sanitizedaccording tomanufacturers

specifications.

Identify equipment,tools and utensils.

Operate variousequipment.

Calibrate and check

equipment, tools andutensils.

Sanitize equipment,tools and utensils.

Clean and stow ofequipment, tools andutensils.

YIClassify laboratory

apparatus based ontheir uses.

YI

Use appropriatemeasuring intrumentswith precision andaccuracy to observecharacteristic ofmaterials/events.

Y.IIPoint out that theactivities of certaincell organelles areused to promote food

production and

health.

YIVDifferentiate afunction from

a mere relationin real lifesituation.

YI-YIVDevelop

paragraph bydetails.

(Technology)Proper preparing ofequipment, tools andutensils

What are theequipment, tools andutensils to be

prepared for processing food byfermentation and

pickling?

Why is it important tocheck and calibrate

equipment, tools andutensils?

Why do you need tomatch differentequipment, tools andutensils with theirrespectivespecification?

Why are equipmentand utensils readiedand sanitized

according tomanufacturersspecifications?


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(English )Writing a paragraph on

the preparation ofequipment, tools andutensils by details

(Science )Identifying tools andutensils used infermentation and

pickling processDemonstrating

how a certainequipment is calibratedfor accuracy and

precisionDemonstrating

how to sterilizeequipment to eradicatemicroorganisms

(Math )Solving the problemson functions andrelations involving thematching of differentequipment, tools andutensils with theirrespectivespecifications

If you write a paragraph on the preparation ofequipment, tools andutensils how can you

prepare in such a waythat it will contain thenecessary details?

Why do you need tosterilize and calibratetools and equipment?

Why do you need toeradicatemicroorganisms fromtools and equipment?

LO2: Prepare RawMaterials.

2.1 Raw materials aresorted and gradedaccording to approvedcriteria and enterpriserequirements.

Sort and grade rawmaterials.

Discuss the sanitaryfood handling practices.

YIDemonstrateunderstanding of the

basic processes ofscience.

YIMeasureweight.

YI-YIVUse sequencesignals in the

preparation ofraw materialsusingimperatives andsentencesaccording to use.

(Technology)Proper sorting, grading,weighing and preparingraw materials

Why do you need to properly prepareeuipment, tools andutensils?


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2.2 Sorted and gradedfresh fruits andvegetablesare weighed, washed,

peeled, cut and slicedaccording to requiredsize and shape.

Weigh, wash and cutaccording to size andshapes.

Clean according tospecifications of rawmaterials.

YIIPoint out thatactivities of certaincell organelles areused to promote food

production in health.

(English )Giving instructions onthe preparation of rawmaterials usingsequence signals.

(Science)Identifying the differentorgans of the body

(Math)Finding the weight offruits and vegetables.Cutting and slicingfresh fruits andvegetables according torequired size and shape

What is theimportance ofweighing the cutfruits and vegetablesin relation to

preparing rawmaterials?

Why should you prepare the rawmaterials when

processing food byfermentation and

pickling accordingapprove criteria andenterpriserequirements?

Why can sequencesignals be used ingiving instructions onthe preparation of rawmaterials?Demonstrate how todo it?

What are thecharacteristics offruits and vegetableswhich you need toconsider whenselecting andweighing them?

How will youaccurately get theweight of fruits andvegetables?


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What will you do tocut and slice fruitsand vegetables withuniform sizes andshapes?

LO3: PerformAlcoholicFermentation ofFruits, andVegetables.

3.1 Prepared fruit ismixed with wateraccording tospecifications.

3.2.Mixture is allowed to boil and juice is extractedin accordance withspecifications enterpriserequirements.

3.3. Extracted juice iscooled and mixed withother ingredients likesugar and yeast inaccordance withspecifications.

3.4. Juice is required to be fermented from1-2 weeks as required.

3.5 Fermented juice isstrained, filtered andheated according tospecifications.

Perform alcoholicfermentation of fruitsand vegetables.

YIIExplain biologicalconcepts in a giventechnology.

Explainfermentation.

YIIdentify indicators of

physical andchemical changes.

YIExpress

relationship between twoquantitiesusing ratios.

YIISolve mixture

problems.

YI YIVDescribe the

process ofalcoholicfermentation offruits andvegetables.

(Technology )Identifying the

processes involved in preserving fruits andvegetables

Fermenting fruit juices in accordancewith specifications

(English )Writing descriptive

composition

(Science )Stating food products

produced with theaction of

microorganisms

What fruits andvegetables couldundergo alcoholicfermentation? Why?

When does alcoholicfermentation occurduring thefermentation process?

Why are sugar andyeast mixed withextracted fruit juice to

be fermented?

Why is there a needto strain, filter andheat the fermented

juice?

Is vinegar a productresulting from theaction of

microorganismsduring fermentation?Why?


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(Math )Finding the ratio of

mixture of fruit withwater based onspecifications

Calculatingthe volume of mixtureand water

Why do we have tofind the ratio ofmixture of fruits withwater based onspecifications?

LO4: Perform AceticLactic AcidFermentation andPickling ofVegetables.

4.1 Alcoholic liquid ismixed with mothervinegar according tospecifications.

4.2 Mixture is allowed toferment for 2-4 weeksaccording to standard

procedures.

4.3 Mixture is strained/filtered then clarifiedaccording tospecifications.

4.4 Acetous liquid isheated according tospecifications.

4.5 Pickled production prepared according tospecifications.

Perform acetic acid andlactic acidfermentation/picklingof vegetables.

YIIIClassification ofcompounds whetheracid, base or salts.

Explain differentkinds of acids.

YIExpressrelationships

between twoquantitiesusing ratio.

YIIISolve mixture

problems.

YI IVWrite procedureon performingAcetic LacticAcidFermentationand Pickling ofVegetables.

Use PassiveVoice of theVerb.

(Technology)Performing acetic acidand lactic acidfermentation and

pickling of vegetables

(English )Writing procedureusing the passive voiceof the verb

(Science)Identifying substancesand microorganismsthat aid fermentationand pickling processes

How does acetic acidand lactic acidfermentation and

pickling of vegetablesdiffer?

Why is there a needto mix alcoholicliquid with mothervinegar?

Why do you need tostrain, filter andclarify mixtureaccording tospecifications?

What is an acetousliquid? Why shouldthis be heated?

What substances andmicroorganisms aidin fermentation in

picling? Discuss howthey aid in the

process?


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(Math)Finding the ratio ofliquid and vinegar

Finding theexact mixture of waterand vinegar

What will happen ifthe amount of wateris greater thanvinegar?


5.1 All production datagathered are presentedin prescribed format .

5.2 Daily production input(spoilage, rejects andvariances).

Report inputs andoutputs.

Prepare productionreport.

YIOrganize qualitative

and quantitative datain the form of charts,tables, and or graphs.

YIVCollectstatistical dataand organizein a table.

YIVAnalyze and

interpret thegivenstatistical data.

YI- IVReport the

production datausing verbs inthe past tense.

(Technology)Preparing productionreport using all datagathered

(English ) News reporting

(Science)Showing resultsthrough tables andgraph

Interpreting graphs

(Math)Presenting the giveninformation gathered in

biochemical reactionagainst substances,analyzing andinterpreting the givenstatistical data

Why is there a needto prepare a

production reportusing all gathereddata using a

prescribed format?

What are theexamples of

production input?Who is responsiblefor gathering andrecording these data?

Write an example of anews report on a

production data.

What production dataare shown in the formof tables and graphs?Why?

What statisticaltreatment will you usein presenting theinformation gatheredin a biochemicalreaction?


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QUALIFICATION TITLE: FISH PROCESSING NC IIUnit of Competency: PROCESS FOODS BY SUGAR CONCENTRATION (FRUITS AND VEGETABLES)Module Title: PROCESS ING FOODS BY SUGAR CONCENTRATION (FRUITS AND VEGETABLES)



GUIDE QUESTIONS


1.1 Equipment toolsand utensils for

processing food by sugarconcentration are

prepared in accordancewith the manufacturer sspecifications.

1.2 Equipment toolsand utensils arecalibrated in accordancewith the manufacturersspecifications.

1.3 Equipment, toolsand utensils for

preserving foods bysugar concentration arereadied and sanitized inaccordance withenterprise requirements.

Prepare equipment,tools and utensils for

preserving fruits andvegetable by sugarconcentration.

Operate variousequipment.

Sanitize tools andutensils.

Clean and stow ofequipment, tools andutensils.


apparatus andequipment correctlyfrom one unit toanother.

YIExplain the

significance of thesymbols and devices indoing laboratory work.

YIIPoint out that theactivities of certain cellorganelles are used to

promote food production and health.

YIConvertmeasurementfrom one unitto another.

YIIAvoid dangling

modifiers.

YIIIUse of sequence

signals in preparation of rawmaterials withemphasis onimperatives.

(Technology)Demonstrating the

proper use ofequipment, tools andutensils needed in the

process

(English)Writing procedure on

how to prepare andcalibrate tools andequipment

Why must equipment,tools and utensils be

prepared and used inaccordance withmanufacturersspecifications?

Why do we have tocalibrate equipment,tools and utensils inaccordance withmanufacturer sspecifications?

Why do you need to prepare equipment,tools and utensils inaccordance withenterpriserequirements?

What are the essential

information includedwhen writing a procedure on how to prepare and calibratetools and equipment?


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(Science)Writing theimportance ofsanitizing tools andequipment

(Math)Converting unit ofmeasure from oneunit to another

Why should tools andequipment besanitized?

What formula willyou use in convertinga unit of measure

from one unit toanother?

LO2. Prepare theraw materials.

2.1 Availability of rawmaterials are checkedaccording to requiredfood processing methods.

2.2 Sorted fruits andvegetables are washed

peeled, sliced and cutaccording to requiredsizes and shapes inaccordance with productrequirements.

Prepare raw materialsaccording tospecifications.

Discuss food safety principles and practices Foodhandling practices.

YIIdentify the important

steps in conductingscientific investigation.

YIMeasure

volume.

YIExpress

relationships between twoquantitiesusing ratio.

(Technology)Preparing the rawmaterials needed toundergo the process

(Science)Following the stepsin Scientific Method

(Math)Finding the volumeof raw materialsrequired in food

processing

How are rawmaterials prepared?

Differentiate the preparations done forfruits prepared into

jams with those of jellies.

How can you applythe steps in scientificmethod in the

preparation of rawmaterials?

Why is there a needto find volume of rawmaterials required infood processing?

LO3: Perform Acid,Pectin and SugarMixture.

3.1 Required amounts of pectin, sugar and citricacid are measuredaccording to approvedsspecifications by BFAD.

Testing pectincontent and point ofcooking for jam,

jelly, and marmalade.

YIIIElements andcompounds in dailylife.

YIMeasure

volume.

YIIFollowing

instructions .

(Technology)Measuring pectin,sugar and citric acidaccording toapproved BFADspecifications

Why must pectin,sugar and citric acid

be measuredaccording toapprovedspecifications?


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3.2 Measured pectin, acidand sugar are mixed withchopped fruit pulp/juice

extract, pieces of fruitsaccording to approvedspecifications by BFAD.

Discuss acid ratioadjustment andcomputation.

Enumerate thedifferent elements andcompounds use inindustries which arevital to out nationaleconomy.

YIIIDemonstrateunderstanding of

mathematical conceptsin chemistry.

Derived chemicalformula of compound,given the mass ratio andtha atomic masses ofthe elements present.

YIExpressrelationships

between twoquantitiesapplying ratioand

proportion.

(English )Role playing usingmodals to givewarnings

(Science)Expressing the ratioof the volume of ssliced and cut fruitsto the volume of rawmaterials

(Math)Determining theexact amout of pectinacid and sugarneeded

How will youdetermine the exactamount of pectin acidand sugar needed?

What are the ratios ofacid, pectin and sugarmixture?

Why is there a needto find the volume ofsugar and citric acid?

LO4: Cook SugarConcentrates.

4.1 Mixture is heated, boiled and cooked torequired consistency inaccordance with productrequirement.

4.2 Desired end point ischecked/tested asspecified.

Cook sugarconcentrates todesired end point.

Discuss the procedure andtechniques in

preserving fruits andvegetables by sugarconcentration.

YIIIIdentification of

different chemicalsystems.

Differentiatehomogeneous fromheterogeneous systems,

pure substances andmixtures.

YIMeasure

temperatureand time.

YI-YIIIDescribe orally the

process on how tocook sugarconcentrates withemphasis on simple

present tense of theverb and subject-verb agreement.

Sequence events.

(Technology)Preserving fruits andvegetables by sugarconcentration

Why is a sugarconcentrate mixturecooked to requiredconsistency?

Why is there a needto check/test desiredend point?

Why do you need toestimate thetemperature needed tocook the mixture?


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(English )Oral reporting onhow to cook sugarconcentrates

Sequencingevents using linkersas signals

(Science)Describing the

physical properties ofheated mixture

(Math)Estimating thetemperature neededto cook the mixture

Determining the boiling point to cookthe mixture

How will youdetermine the boiling

point to cook themixture?

What are the physical properties of a heatedsugar concentrate?

How will youdetermine theappropriatetemperature forcooking a mixture?

LO5. Prepare production report.

5.1 Daily production ofreport, input, output andvariances aredocumented according toenterprise requirement.

5.2 All production datagathered are recordedand presented in

prescribed format.

Prepare productionreport.

InputOutput/Yield

Record and document production data.

Perform basicaccounting

procedure.

Prepare productiiondata using acomputer.

YIIdentify the importantsteps in conducting ascientific investigation.

Organize qualitativeand quantitative data inform of charts, tablesand graphs.

Formulategeneralizations andconclusions.

Identify limitationsand makerecommendations forfurther study.

YIVCollect

statistical dataand organizein a table.

YIVOrganize data

in a table and presentthroughgraphs.

YI-YIIIFill up table.

(Technology)Preparing productionreport

(English )Filling up a table

based from the textread

How is a productionreport prepared?

Why is there a needto prepare a daily

production report?

Why must gathereddata be recorded and

presented in a prescribed format?

fl ( ) h d


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Prepare process flowcharts/diagrams.

Compute, recovery,yields and variances.

(Science)Reporting or presenthonestly in the classthe assigned

production dataGraphing the datacorrectly

(Math)Presenting the daily

production of report,input, output andvariance throughtables

Graphing all thegathered data of

production using bargraph or the like

What data areincluded in preparingan accurate graph?

What production dataare presented in the

form of a table orgraph?


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QUALIFICATION TITLE: FISH PROCESSING NC IIUnit of Competency: PACKAGE FINISHED/PROCESSED FISHERY PRODUCTS, FRUITS AND VEGETABLESModule Title: PACKAGING FINISHED/PROCESSED FISHERY PRODUCTS, FRUITS AND VEGETABLES



GUIDE QUESTIONS

TECHNOLOGY SCIENCE MATH ENGLISH

LO1: PreparePackagingEquipment, Toolsand Materials.

1.1 Packagingmaterials are selectedand checked according tothe finished/

processed fish, fruit andvegetable productsspecification.

1.2 Packagingmaterials of varying sizesare washed and sterilizedin accordance withmanufacturersspecifications.

1.3 Appropriate

tools and equipment areselected according tomanufacturersspecifications.

Select and check packaging materials.

Wash and sterilize packaging materials.

Select tools and

equipment for packaging.

YIIIDemonstrateunderstanding ofmathematical conceptsin chemistry.

YIIIRelate importance of

chemistry to daily lifeand describe itsconstribution in thesociety and industry.

YIVExplain the principle of

radiation safety and itsimportance in society.

YIExpress

relationship between twoquantitiesusing ratios.

YIConvertmeasurementfrom one unitto another.

YI YIVFollowingdirections.

(Technology)Identifying the typeof materials that can

be used a packingmaterials

Determining thesuitable temperaturein the packaging

finished product

What are the types ofmaterials that can beused as packingmaterials?

Why are packagingequipment, tools and

materials for processed food products checkedaccording to thefinished/processed

productsspecification?

Why is there a needto properly selecttools and equipmentfor packaging?

Why must youmonitor packagingoperations?

Why is there a needto cool

processed/finished products?

1 4 P k i i t Ch k d YIII


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1.4 Packaging equipmentis checked and readiedaccording tomanufactu rersspecifications.

1.5 Operation of packaging equipment

is monitored toensure conformitywith specified

product output.

1.6 Finished/processedfish, fruit andvegetables productsare cooled to roomtemperature asrequired inaccordance withapproved BFARspecifications.

Check and prepare packagingequipment.

Operate the packaging

equipment.

Monitor operation of packagingequipment.

Coolfinished/processed

product at roomtemperature.

YIIIPractical application ofchemical/phasechanges.

(English )Following

instructions on preparing packagingequipment, tools andmaterials

(Science)Finding the length of

packaging materialsneeded to pack agiven amount offinished product

(Math)Finding the size of

packaging materialsin relation to a givenvolume or quantity offinished product

.

Converting theunit of measure oftemperature toanother unit

Why do you have tofind the size of

packaging materialsin relations to thefinished productsspecification?

Write a precise

instruction on the preparation of packaging equipment,tools and materials?

How will you find thelength of packagingmaterials needed to

pack a given amountof finished product?

Why do you need tofind the length of

packaging materialsneeded to pack agiven amount offished product?

Why is it importantthat the size of a

packaging material be based to a givenvolume or quantity ofa finished product?

What formula willyou use in convertingthe unit of measure oftemperature toanother unit?


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LO2: Undertake packaging offinished/ processedfishery products,fruits andvegetables.

2.1 Cooled canned products are placed inappropriate packagingmaterials.

2.2 Finished products are placed in trays or boxesin accordance withapproved BFAR and DTI

specifications.

2.3 Fermented/pickledfishery products are

packed and sealedhermetically according toenterprise requirements.

2.4 Cooled processedfishery products arewrapped clean accordingto specifications.

2.5 Dried dehydratedfishery products are

packed in appropriate packaging materials inaccordance with BFAR

and DTI specification.

Package the cooledcured products.

Place salted eggs intrays or boxes.

Package and seal offermented/packed

products.

Wrap cooled, processed products.

Pack thedried/dehydra

Fish Processing CLM

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