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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 1of 41
These are the list of specializations and their pre-requisites.Specialization Number of Hours Pre-requisite
1.
AGRI-FISHERYA
RTS
Animal Production (NC II) 480 hours2.
Aquaculture (NC II) 640 hours3.
Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production4.
Artificial Insemination (Swine) (NC II) 160 hours Animal Production
5.
Crop Production (NC I) 320 hours6.
Fish Wharf Operation (NC I) 160 hours Fish or Shrimp Grow Out Operation7.
Food (Fish) Processing (NC II) 640 hours8.
Horticulture (NC II) 640 hours
9. Landscape Installation and Maintenance (NC II) 320 hours Crop Production10.
Organic Agriculture (NC II) 320 hours Crop Production11.
Pest Management (NC II) 320 hours Crop Production12.
Rice Machinery Operation (NC II) 320 hours Crop Production13.
Slaughtering Operation (NC II) 160 hours Animal Production
1.
HOMEECONOMICS
Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/82.
Attractions and Theme Parks (NC II) 160 hours3.
Bread and Pastry Production (NC II) 160 hours
4.
Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/85.
Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/86.
Dressmaking (NC II) 320 hours7.
Food and Beverage Services (NC II) 160 hours8.
Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
9.
Hairdressing (NC II) 320 hours10.
Handicraft (Basketry, Macrame) (Non-NC) 160 hours11.
Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours12.
Handicraft (Needlecraft) (Non-NC) 160 hours
13. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours14.
Household Services (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/815.
Housekeeping (NC II) 160 hours
16.
Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/817.
Tour Guiding Services (NC II) 160 hours18.
Tourism Promotion Services (NC II) 160 hours19.
Travel Services (NC II) 160 hours20.
Wellness Massage (NC II) 160 hours
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 2of 41
Specialization Number of Hours Pre-requisite
1.
ICT
Computer Hardware Servicing (NC II) 320 hours2. Animation (NC II) 320 hours3. Computer Programming (NC IV) 320 hours4. Contact Center Services (NC II) 320 hours
5.
Illustration (NC II) 320 hours6. Medical Transcription (NC II) 320 hours
7. Technical Drafting (NC II) 320 hours
1.
INDUSTRIALARTS
Automotive Servicing (NC I) 640 hours2. Carpentry (NC II) 640 hours3. Consumer Electronics Servicing (NC II) 640 hours4. Electrical Installation and Maintenance (NC II) 640 hours5. Masonry (NC II) 320 hours6. Plumbing (NC I) 320 hours7. Plumbing (NC II) 320 hours Plumbing (NC I)8. Refrigeration and Airconditioning Servicing (NC II) 640 hours9. Shielded Metal Arc Welding (NC I) 320 hours
10.
Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)11. Tile Setting (NC II) 320 hours
Grade 7/8(Exploratory)Course Description:
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 3of 41
This Module is an exploratory and introductory course which leads to Food (Fish) Processing National Certificate Level II (NC II). It covers four common competenciethat a Grade7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess,namely: 1) using and maintaining tools, equipment and paraphernalia; 2performing mensuration and calculation; 3) interpreting technical drawing and plans and; 4) applying food safety and sanitation.
The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to the course and; 3exploration on career opportunities.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
Introduction1. Basic concepts in Food (Fish) Processing2. Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts, and underlyingtheories in Food (Fish)Processing.
The learner independentlydemonstrates commoncompetencies in Food (Fish)Processing as prescribed in theTESDA Training Regulation.
1. Explain basic concepts in Food (Fish)Processing
2. Discuss the relevance of the course3. Explore on opportunities for Food
(Fish) Processing as a career
Personal Entrepreneurial Competencies (PECS )
1. Assessment of Personal Entrepreneurial
Competencies and Skills (PECs) vis--visa practicing entrepreneur/employee
1.1Characteristics1.2Attributes1.3Lifestyle1.4Skills1.5Traits
2. Analysis of ones PECs
The learner demonstrates
understanding of onesPersonal EntrepreneurialCompetencies and Skills(PECs).
The learner recognizes his/her
Personal EntrepreneurialCompetencies and Skills (PECs)and prepares a list of PECs of apractitioner/entrepreneur inFood Processing.
LO 1. Recognize Personal
Entrepreneurial Competencies andSkills (PECs) needed in Food Processing1.1. Assess ones PECs: characteristics,
attributes, lifestyle, skills, traits1.2. Assess practitioners: characteristics,
attributes, lifestyle, skills, traits1.3. Compare ones PECs with that of a
practitioner /entrepreneur
TLE_PECS7/
-00-1
Environment and Marketing (EM)1. Key concepts of Environment and
Market2. Products & services available in the
market3. Differentiation of products and
services4. Customers and their buying habits5. Competition in the market6. SWOT Analysis
The learner demonstratesunderstanding ofenvironment and market
that relates with a careerchoice in Food Processing.
The learner independentlygenerates a business ideabased on the analysis of
environment and market inFood Processing.
LO 1. Generate a business idea that
relates with a career choice in Food
Processing
1.1.
Conduct SWOT analysis1.2. Identify the different products/services
available in the market1.3. Compare different products/services in
computer hardware servicing business1.4. Determine the profile potential
customers1.5. Determine the profile potential
competitors
TLE_EM7/8E
M-00-1
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 4of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
1.6. Generate potential business idea basedon the SWOT analysis
LESSON 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS (UT)
1.
Food (fish) processing tools, equipmentand instruments2. Faults and defects of tools, equipment
and instruments in food (fish)processing
3. Reporting defective tools, equipmentand utensils
The learner demonstratesunderstanding of uses andmaintenance of food (fish)processing tools,equipment, instrumentsand utensils in food (fish)processing.
The learner uses and maintainappropriatefood (fish)processing tools, equipment,instruments and utensils andreports accordingly upondiscovery of defect/s.
LO 1. Select tools, equipment, utensilsand instruments
1.1. Select tools, equipment, utensils andinstruments according to food (fish)processing method
1.2. Explain the defects in tools,equipment, utensils and instrument
1.3. Follow procedures in reportingdefective tools, equipment, utensilsand instruments
TLE_AFFP7/UT- 0a-1
4. Standard measuring devices andinstruments
5. Sanitizing tools, equipment,instruments, and utensils
6. Calibration of measuring devices andinstruments
7. Selection of food (fish) processing tools,equipment, instruments and utensils
LO 2. Use tools, equipment,
instruments and utensils by followingthe standard procedures2.1.
Interpret a food processing procedure2.2. Apply standard procedures in using
tools, equipment, instruments, andutensils
2.3. Calibrate tools, equipment instrumentsand utensils
2.4. Follow procedures in sanitizing tools,equipment, instruments and utensils
2.5. Use tools, equipment, instruments, andutensils according to job requirementsand manufactures specification
TLE_AFFP7/
UT-0b-2
8. Storing tools, equipment, instruments
and utensils9. Minor preventive machine maintenance10.Disposal of defective tools, equipment,
instruments and utensils
LO 3. Perform post-operation activities
3.1.
Apply procedures in switchingoff/plugging off food (fish) processingtools, equipment, instruments andutensils
3.2. Follow steps in cleaning and sanitizingtools, equipment, instruments andtools before storing
3.3. Perform minor preventive machinemaintenance
TLE_AFFP7/
UT-0c-3
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 5of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
3.4. Explain the proper disposal of defectivetools, equipment, instruments andutensils
LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)
1.
Weights and measurements1.1Gravimetric1.2Volumetric1.3Lengths, diameter, widths1.4Seam measurements
2. Hotness/coldness temperature
The learner demonstratesunderstanding of basicmeasurements andcalculation.
The learner performs basicmeasurements and calculationthat relate with weight andmeasurements.
LO 1. Tabulate the recorded datarelevant to production of processedfood1.1. Record weights and measurements of
raw materials and ingredients1.2. Summarize/sum up recorded weights
and measurements of processedproducts
1.3. Perform how a seam is measured
TLE_AFFP7/MC-0d-1
3. Basic mathematical skills in computing3.1.Ingredients formulation3.2.Percentage formulation
3.3.
Conversions: ratios and proportions
The learner demonstratesunderstanding of basicmathematical skills that
relate with estimation andbasic calculation.
The learner performs basicmathematical skills that relatewith weight and measurements.
LO 2. Review various formulations2.1. Check raw materials, ingredients and
percentage formulations according to
approved specifications and enterpriserequirements
2.2. Re-check percentage formulations offinished products according toapproved specifications and enterpriserequirements
TLE_AFFP7/MC-0d-2
4. Spoilage and rejects5. Recoveries and yields
The learner demonstratesunderstanding of basicmathematical skills thatrelate with spoilage,rejects and the percentageof recovery of yields.
The learner exhibits basicmathematical skills that relatewith computation of percentageof spoilage, rejects andrecovery of yields.
LO 3. Calculate the production inputsand output
3.1. Compute for the percentageequivalents of actual spoilage andrejects
3.2. Calculate the percentage of actual
yields and recoveries according toenterprise requirements3.3. Record calculated data according to
enterprise requirements
TLE_AFFP7/MC-0e-3
6. Basic mathematical computation ofproduction costs6.1.Ingredients formulations6.2.Percentage formulations6.3.Conversions6.4.Ratios and proportion
The learner demonstratesunderstanding of basiccomputation of productioncosts and simple recordkeeping.
The learner computes forproduction costs and performssimple record keeping.
LO 4. Compute for the costs ofproduction
4.1. Follow the standard procedures incomputing for production costs
4.2. Validate the computed costs ofproduction according to enterprise
TLE_AFFP7/MC-0e-4
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 6of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
6.5.Spoilage and rejects6.6.Percentage of recoveries and rejects6.7.Simple record keeping
production requirements
LESSON 3: INTERPRET PLANS AND DRAWINGS (ID)
1.
Fish processing activities2. Layout of fish processing area3. Signs and symbols in layout plan
The learner demonstratesunderstanding ofinterpreting plans anddrawings that relate withbasic fish processingactivities.
The learner interprets plans anddrawings that relate with basicfish processing activities.
LO 1. Interpret a layout plan1.1. Explain the meanings of signs and
symbol used in lay outing plan for fishprocessing activity
1.2. Interpret layout plan for fishprocessing area according to standardset
TLE_AFFP7/ID-0f-1
4. Packaging fish products5. Designing packaging materials6. Labels and symbols used in packaging
The learner demonstratesunderstanding of basicprinciples of design, labelsand symbols used inpackaging fish products.
The learner creates anacceptable packaging for fishproducts.
LO 2. Perform outer packaging
procedures2.1. Design packaging materials for fish
products2.2. Label packaged fish products according
to quality control standards
TLE_AFFP7/
ID-0f-2
LESSON 4: APPLY FOOD SAFETY AND SANITATION (OS)
1. GMP requirements on personal hygiene2. Personal protective equipment3. Workplace health and safety
requirements4. Good grooming5. Sanitizing PPE
The learner demonstratesunderstanding of basicprinciples and rules to beobserved to ensure foodsafety and sanitation whenhe/she packages fishproducts.
The learner observes basicprinciples and rules to beobserved to ensure food safetyand sanitation when he/shepackages fish products.
LO 1. Observe personal hygiene andgood grooming
1.1. Explain the importance of goodgrooming in a workplace
1.2. Follow the procedures in cleaning,checking and sanitizing personalprotective equipment
TLE_AFFP7/OS-0g-1
6. Safety measures and practices7. First aid8. Practices in manufacturing good food
9.
TQM10.Codes and regulations
LO 2. Implement food safety practices
2.1. Discuss the sanitary practices in foodsafety
2.2.
Explain the importance of cleanlinessand sanitation in a workplace
2.3. Observe practices in manufacturinggood food
2.4. Perform first aid according toworkplace standard and operatingprocedures
TLE_AFFP7/
OS-0g-2
11.HACCP12.Waste disposal
LO 3. Conduct work in accordance withenvironmental policies and procedures
TLE_AFFP7/OS-0h-3
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 7of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
13.Environmental protection14.Monitoring practices15.Record keeping procedures
3.1. Explain the importance ofimplementing the HACCP plan
3.2. Discuss how a sound monitoringpractices is done
3.3.
Develop a plan to document andmonitor corrective actions onenvironmental protection
16.Environmental hazards17.Prevention and control of environmental
risks18.Disaster preparedness and identification19.Risk assessment and control options20. Identifying and responding to hazards21. Investigating incidents22.Management and utilization of
environmental resources
23.
Practices on resource utilization andwastage24.Handling hazardous waste25.Rehabilitation procedures
LO 4. Participate in improving
environmental practices at work
4.1. Explain environmental hazards4.2. Discuss how environmental risks,
hazards and incidents can beprevented and controlled
4.3. Plan ways in managing ad utilizingresources in the environment
4.4. Suggest ways to avoid wastage
4.5.
Observe rehabilitation procedures
TLE_AFFP7/
OS-0i-j-4
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 8of 41
(160 hours)Course Description:
This a course which leads to the specialization on Food (Fish) ProcessingNational Certificate (NC I), it covers (4) four of the (7) seven core competencies that a highschool student ought to possess, namely: 1) implement sampling procedure; 2) inspect and sort materials and products; 3) dispense non-bulk ingredients; and 4) prepareraw and packaging materials and supplies for processing;
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction1. Basic concepts in Food (Fish) Processing2. Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts and underlyingtheories in food (fish)processing.
The learners independentlydevelop the skills in foodprocessing and demonstrate thecore competencies in foodprocessing prescribed in TESDATraining Regulation.
1. Explain basic concepts food (fish)processing
2. Discuss the relevance of the course3. Explain on opportunities for food (fish)
processing as a career
Personal Entrepreneurial Competencies (PECS )
1. Assessment of Personal Competenciesand Skills (PECs) vis--vis a practicing
entrepreneur/ employee inlocality/town.1.1Characteristics1.2Attributes1.3Lifestyle1.4Skills1.5Traits
2. Analysis of PECs in relation to apractitioner
3. Align, strengthen and develop onesPECs based on the results
The learner demonstratesunderstanding of ones
Personal Competenciesand Skills (PECs) in FoodProcessing
The learner recognizes his/herPersonal Entrepreneurial
Competencies and Skills (PECSs)and prepares an activity planthat aligns with that of apractitioner/entrepreneur inFood Processing
LO 1. Recognize PersonalEntrepreneurial Competencies and
Skills (PECSs) needed in FoodProcessing1.1. Assess ones PECSs: characteristics,
attributes, lifestyle, skills, traits1.2. Assess practitioners: characteristics,
attributes, lifestyle, skills, traits1.3. Compare ones PECSS with that of a
practitioner /entrepreneur1.4. Align ones PECSS with that of a
practitioner/entrepreneur
TLE_PECS91200-1
Environment and Marketing (EM)
Market (Town)
1.
Key concepts of Market2. Players in the Market (Competitors)3. Products & services available in the
market
The learner demonstratesunderstanding ofenvironment and marketin Food Processing inones town/municipality.
The learner independentlycreates a business vicinity mapreflective of potential FoodProcessingmarket within thelocality/town.
LO 1. Recognize and understand the
market in Food Processing
1.1. Identify the players/ competitorswithin the town
1.2. Identify the differentproducts/services available in themarket
TLE_EM9-
1200-1
Market (Customer)4. Key concepts of Identifying and
Understanding the Consumer
LO 2. Recognize the potentialcustomer/market in Food Processing
2.1. Identify the profile of potential
TLE_EM9-1200-2
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 9of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
5. Consumer Analysis through:5.1.Observation5.2.Interviews5.3.FGD
5.4.
Survey
customers2.2. Identify the customers needs and
wants through consumer analysis2.3. Conduct consumer/market analysis
6. Generating Business Idea6.1.Key concepts of Generating
Business Ideas6.2.Knowledge & Skills, Passions,
Interests6.3.new application6.4.Irritants6.5.Striking ideas (new concept)
7. Serendipity Walk
LO 3. Create new business ideas in
Food Processingbusiness by usingvarious techniques3.1. Explore ways of generating business
idea from ones owncharacteristics/attributes
3.2. Generate business ideas using productinnovation from irritants, trends andemerging needs
3.3. Generate business ideas usingSerendipity Walk
TLE_EM9-
1200-3
LESSON 1: IMPLEMENT SAMPLING PROCEDURES (SA) (Note: Research components should be included in all activities)1. Sampling requirements2. Types of samples3. Sampling plan4. Basic sampling principles, with emphasis
on sampling which is random andrepresentative of the lot
5. Sampling techniques6. Basic characteristics of samples to be
handled7. Preparation of requirements for samples8. Awareness of Codes or Regulations such
as HACCP and GMP9.
Preparing sampling tools and equipment10.Using PPE
The learner demonstratesunderstanding onimplementing oremploying samplingprocedures.
The learner demonstratesindependently the givenprocedures of implementing oremploying sampling procedures.
LO 1. Prepare for sampling
1.1. Identify sampling requirements inaccordance with sampling plan
1.2. Prepare sampling equipment containerand labels according to samplingrequirements
TLE_AFFP9-12SA-Ia-c-
11.Applying basic sampling principles, withemphasis on sampling which is randomand representative of the lot
12.Sampling plan, procedures andtechniques
13.Collecting, handling and preparingsamples
LO 2. Collect samples
2.1. Collect and transfer samples undercontrolled condition
2.2. Handle samples to preserve them andthe source integrity according tosampling requirement and OHSrequirements
TLE_AFFP9-
12SA-Id-j-2
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 10of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
14.Using sampling materials, tools andequipment
15.Recording sample information16.Sample information
17.
Basic characteristics of samples to behandled18.Following work procedures19.Reporting defected samples20.Handling, preservation and storage
requirements for samples21.Maintaining clean and safe workplace22.Practicing 5S and 3Rs principles23.Awareness of Codes or Regulations such
as HACCP and GMP24.Using PPE
2.3. Identify and report defects orabnormalities in source material and/orsample according to workplacerequirements
2.4.
Record sample information accordingto workplace procedures2.5. Clean and maintain the workplace
according to workplace standards
LESSON 2: INSPECT AND SORT RAW MATERIALS AND PRODUCT (IS) (Note: Research components should be included in all activities)
1.
Preparation of tools for inspection andsorting2. Checking, cleaning and sanitation of
equipment and tools.3. Preparation of office materials/supplies
and equipment.4. Cleaning and sanitation procedures5. Food safety principles and practices6. Awareness of Codes or Regulations such
as Hazard Analysis Critical Control Point(HACCP) and Good ManufacturingPractice (GMP)
The learner demonstratesunderstanding inspectingand sorting raw materialsand product to be used.
The learner demonstratesindependently the givenprocedures on inspecting andsorting raw materials to be used.
LO 1. Prepare equipment and tools1.1. Prepare equipment and tools forinspection and sorting in accordancewith manufacturers specifications andworkplace requirements
1.2. Check, clean and sanitize equipmentand tools are in accordance withmanufacturers specifications andworkplace requirements
1.3. Prepare office equipment andmaterials/supplies needed inaccordance with approvedspecifications
TLE_AFFP9-12IS-IIa-c-
1
7.
Types of raw materials and product8. Procedures and techniques inspection
and sorting of raw materials or products9. Operating equipment10.Grading of raw materials or products11.Defects of raw materials12.Defects of semi-processed/finished
products13.Physical properties for sorting food
LO 2. Inspect and sort the materialsand product2.1. Receive and handle raw materials and
product according to standardoperating procedures
2.2. Conduct inspection and sortingaccording to required specifications,OHS requirements and workplaceprocedures
TLE_AFFP9-12IS-IId-h-2
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 11of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
14.OHS requirements15.Manufacturers requirements16.Workplace requirements17.Record and report making
2.3. Undertake grading undertaken, asnecessary, according to raw materialor product requirements
2.4. Inspect raw materials and products
for visible signs of defects accordingto set processing and purchasingspecifications
2.5. Sort raw materials and products inaccordance with physical propertyspecifications
2.6. Weigh and keep inspected and sortedraw materials and products a inaccordance with standard operatingprocedures
2.7. Report rejected/sub-standard rawmaterials and products are toappropriate person and/or disposedaccording to organizational guidelines
18.Cleaning and storing equipment andtools after use
19.5S principle20.Proper waste disposal21.Recycling/by-product utilization (3Rs
principles)22.Environmental protection and concerns23.OHS requirements24.Manufacturers requirements25.Workplace requirements26.Completing record and report
LO 3. Complete inspection and sorting
activity
3.1. Clean and keep equipment and toolsaccording to manufacturersspecifications and workplaceprocedures
3.2. Complete and report recordsaccording to workplace procedures
TLE_AFFP9-
12IS-IIi-j-3
LESSON 3: DISPENSE NON-BULK INGREDIENTS (NB) (Note: Research components should be included in all activities)1. Preparing materials and equipment for
dispensing2. Inspection of materials (Non-bulk
ingredients / additives)3. Types of non-bulk ingredients / additives4. Workplace requirements5. Contamination and food safety issues
related to dispensing
The learner demonstratesunderstanding ondispensing non-bulkingredients.
The learner demonstratesindependently the given methodof dispensing non-bulkingredients.
LO 1. Prepare to dispense ingredients1.1. Inspect materials to confirm type,
quality clearance, quantities andidentify any obvious contamination ornon-conformance with workplacerequirements
1.2. Select appropriatemeasuring/dispensing and weighing
TLE_AFFP9-12NB-IIIa-e-1
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 12of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
6. Selection of appropriatemeasuring/dispensing equipment)
7. Purpose and basic principles of thedispensing process
8.
Quality characteristics and relatedhandling requirements of materials9. Ensuring availability of containers/bags
and labels10.Pre-start checks11.Manufacturers specifications12.Personal protective equipment (PPE)13.OHS requirements
equipment according to dispensingrequirements
1.3. Confirm availability of containers/bagsand labels according to dispensing
requirements1.4. Carry out pre-start checks according tomanufacturers specifications andworkplace procedures
1.5. Use appropriate personal protectiveequipment (PPE) according toworkplace procedures and occupationalhealth and safety (OHS) requirements
14.Measuring and/or weighing ingredients15.Dispensing ingredients16.Purpose and basic principles of the
dispensing process17.Monitoring measuring/dispensing
equipment18.Operating and maintaining the
measuring/ dispensing equipment19.Following work procedures20.Corrective action implementation21.Basic operating principles of equipment22.Typical equipment malfunctions and
related causes23.Contamination and food safety issues
related to dispensing24.Quality characteristics and related
handling requirements of materials
25.
Maintaining of workplace26.Workplace requirements (housekeeping
standards, 5S Principles, etc.)27.Manufacturers specifications28.OHS hazards and controls29.Using appropriate Personal protective
equipment (PPE)
LO 2. Measure and/or weigh
ingredients2.1. Weigh /measure non-bulk ingredients
and additives according to productionrequirements
2.2.
Label dispensed ingredients accordingto workplace procedures
2.3. Monitor accurate ofmeasuring/dispensing equipment toidentify variation in operatingconditions according to productionrequirements
2.4. Report identify variation in equipmentoperation maintenance requirementsaccording to workplace reportingrequirements
2.5. Maintain workplace according to
housekeeping standards
TLE_AFFP9-
12 NB -IIIfj-2
30.Cleaning and sanitizing of dispensingequipment
LO 3. Complete the dispensing process3.1. Clean dispensing equipment according
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AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 13of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
31.Maintaining and storage of dispensingequipment
32. Identifying and reporting unacceptableequipment/utensils
33.
Following work procedures34.Completing records and reports
to manufacturers specifications andworkplace procedures
3.2. Identify maintenance requirements andunacceptable equipment/utensil
conditions according to workplaceprocedures3.3. Report on the unacceptable
equipment/utensil according toworkplace procedures
3.4. Records are completed according toworkplace procedures
b-3
LESSON 4: PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING (PR) (Note: Research components should be included in all activities)
1. Types raw materials and processingsupplies
2. Types of packaging materials3. Required specification4. Selecting raw materials5.
Confirming raw/packaging materials andsupplies and their availability
6. Receiving and handling raw/packagingmaterials and supplies
7. Placing in the receiving theraw/packaging materials and supplies
8. Production requirements9. OHS requirements
The learner demonstratesunderstanding ofpreparing raw andpackaging materials forfood processing.
The learner demonstratesindependently the givenprocedures in preparing raw andpackaging materials for foodprocessing.
LO 1. Select raw and packagingmaterials and supplies for processing.
1.1. Confirm raw and packaging materialsand supplies for food processing andtheir availability according toproduction requirements
1.2. Receive and handle raw and packagingmaterials and supplies for foodprocessing according to workplace andOHS requirements
1.3. Place raw and packaging materials andsupplies for food processing in thereceiving bin according to requiredspecifications
TLE_AFFP9-12PR-IVc-f
1
10.Principles and procedures for preparingraw materials
11.Proper handling of raw and packaging
materials and supplies12. Identification and proper use of
cleaning/washing equipment, implementsand utilities
13.Proper cleaning and/or washingprocedure
14.Food safety principles and practices15.Recording and reporting procedures16.5S principle
LO 2. Prepare raw and packagingmaterials and supplies
2.1. Wash or clean materials according to
required specifications.2.2. Prepare raw and packaging materials
and supplies according tospecifications
2.3. Complete records according toworkplace requirements
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 14of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
17.Proper waste disposal (3Rs principle)18.Environmental protection and concerns19.Awareness of Codes or Regulations such
as HACCP and GMP
20.
OHS requirements21.Using PPE
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 15of 41
(160 hours)
Course Description:
This a course which leads to the specialization on Food (Fish) Processing National Certificate (NC I), it covers the remaining (3) three of the (7) seven core competenciesthat a high school student ought to poses, namely: 1) operate basic equipment; 2) clean and sanitize equipment for processing packaging area; and 3) load and unload rawmaterials, product and supplies.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction1. Basic concepts in Food (Fish)
Processing2. Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts and underlyingtheories in food (fish)processing.
The learners independentlydevelop the skills in foodprocessing and demonstratethe core competencies in foodprocessing prescribed inTESDA Training Regulation.
1. Explain basic concepts food (fish)processing
2. Discuss the relevance of the course3. Explain on opportunities for food (fish)
processing as a career
Personal Entrepreneurial Competencies (PECS )
1. Assessment of Personal Competenciesand Skills (PECs) vis--vis a practicingentrepreneur/employee in a province.1.1.Characteristics1.2.Attributes1.3.Lifestyle1.4.Skills1.5.Traits
2. Analysis of PECs in relation to apractitioner
3. Strengthening and further developmentof ones PECs
The learner demonstratesunderstanding of onesPersonal Competenciesand Skills (PECs) in FoodProcessing.
The learner independentlycreates a plan of action thatstrengthens/ further developsones PECs in Food Processing.
LO 1. Develop and strengthen personal
competencies and skills (PECs) needed
Food Processing1.1. Identify areas for improvement,
development and growth1.2. Align ones PECs according to his/her
business/career choice1.3. Create a plan of action that ensures
success of his/her business/careerchoice
TLE_PECS9
12-00-1
Environment and Marketing (EM)
1. Product Development
2.
Key concepts of developing a product3. Finding Value4. Innovation
4.1.Unique Selling4.2.Proposition (USP)
The learner demonstrates
understanding ofenvironment and marketin Food Processing in onestown/municipality.
The learner independently
creates a business vicinity mapreflective of potential FoodProcessing market within thelocality/town.
LO 1. Develop a product/service in Food
Processing1.1. Identify what is of Value to the
customer1.2. Identify the customer to sell to1.3. Explain what makes a product unique
and competitive1.4. Apply creativity and Innovative
techniques to develop marketableproduct
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12-III0-1
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 16of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
1.5. Employ a Unique Selling Proposition(USP) to the product/service
5. Selecting Business Idea6. Key concepts of Selecting a:
6.1.
Business Idea6.2.Criteria6.3.Techniques
LO 2. Select a business idea based onthe criteria and techniques set
2.1.
Enumerate various criteria and steps inselecting a business idea2.2. Apply the criteria/steps in selecting a
viable business idea2.3. Determine a business idea based on the
criteria/techniques set
TLE_EM9-12-III0-2
7. Branding LO 3. Develop a brand for the product3.1. Identify the benefits of having a good
brand3.2. Enumerate recognizable brands in the
town/province3.3. Enumerate the criteria for developing a
brand3.4.
Generate a clear appealing productbrand
TLE_EM9-12-IV0-3
LESSON 5: OPERATE EQUIPMENT (OE) (Note: Research components should be included in all activities)
1. Types, characteristics and functions ofbasic equipment
2. Selection and preparation of equipmentfor use
3. Pre-operational checks and procedures4. Identifying and reporting faulty and
damaged machine/equipment5. Identifying required training for
equipment operation
6.
Notifying and reporting appropriatepersons
7. Apply safe workplace practices andprocedures
8. Using personal protective equipment(PPE)
9. OHS requirements
The learner demonstratesunderstanding in operatingappropriate equipment forfood (fish) processing.
The learner demonstratesindependently the givenprocedures in basic operationof equipment needed in food(fish) processing includingrecognition of functional andquality equipment and itsmaintenance following specificprocedures and instructions.
LO 1. Select and prepare equipment foruse
1.1. Identify and access basicmachine/equipment required tocomplete tasks in accordance withassignment instructions and workplacerequirements
1.2. Carry out routine pre-operational checksaccording to manufacturers
specifications and workplace procedures1.3. Identify and report faulty and damaged
machine/equipment according toworkplace procedures
1.4. Identify and notify appropriateperson(s) on any training required tooperate machine/ equipment accordingto supplier and workplace requirements
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 17of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
10.Use of appropriate PPE11.Practicing OHS12.Following manufacturers specification
13.
Operating machine/equipment14. Identifying and reporting out-of-specification product, process andequipment performance.
15.Workplace procedures
LO 2. Operate equipment
2.1. Select, use and maintain suitablepersonal protective equipment in
accordance with occupational healthand safety (OHS) requirements, andmanufacturers specifications
2.2. Operate machine/equipment in a safeand controlled manner in accordancewith OHS requirements andmanufacturers specifications
2.3. Identify and report out-of-specificationproduct, process and equipmentperformance according to workplaceprocedures
TLE_AFFP9
12OE-If-j-IIa-e-2
16.Shutting-down machine/equipment17.Locate emergency stop functions on
equipment18.Routine maintenance procedures19.Cleaning and sanitation procedures for
work area and equipment20.Security and storage of equipment and
materials21.Lock out and tag out procedures22.Safe workplace procedures23.Emergency procedures24.Reporting faulty or damaged
machine/equipment25.Manage wastes (reduce, reuse and
recycle 3Rs)26.Reporting and documentation
requirements and processes27.Relevant legislative provisions including
OHS requirements28.Awareness of Codes or Regulations such
as HACCP and GMP29.Apply safe workplace practices and
procedures
LO 3. Maintain equipment and resources
3.1. Shut down machine/equipmentaccording to workplace procedures andmanufacturers specifications
3.2. Clean and maintain work area inaccordance with workplacerequirements
3.3. Clean, maintain and store tools andmachine/ equipment in accordance withworkplace requirements andmanufacturers specifications
3.4. Report faulty or damagedmachine/equipment for repair orreplacement in accordance with
workplace procedures3.5. Manage wastes generated according to
workplace procedures and 3R principle3.6. Complete and maintain records and
reports in accordance with industry,legislative and workplace requirements
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12OE-IIf-j-
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 18of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
30.Use of appropriate PPE
LESSON 6: CLEAN AND SANITIZE EQUIPMENT AND PROCESSING/PACKAGING AREA (CS) (Note: Research components should be included in all activities)
1. Preparing for cleaning equipment and
processing/packaging area2. Preparing supplies, materials and utilitiesfor cleaning and sanitation
3. Purpose and basic principles of cleaningand sanitation
4. Consequences of contamination ofprocess flows by cleaning solutions andrelated safeguards
5. Cleaning and sanitation requirements forequipment and processing/packagingarea
6. Methods used to render equipment andprocessing/packaging area safe to cleanand sanitize
7. Characteristics and functions of cleaningand sanitizing chemicals, includingproper handling, use and storage
8. Purpose and limitations of protectiveclothing and equipment
9. Practicing OHS10.Regulatory/ Legislative requirements11.Using PPE
The learner demonstrates
understanding of cleaningand sanitizing theequipment and work areaswhich include the foodprocessing and packagingareas
The learner independently
demonstrates the givenprocedures in cleaning andsanitizing the food processingequipment and packagingareas.
LO 1. Prepare for cleaning
1.1.
Identify cleaning/ sanitizing suppliesand materials, and utilities1.2. Confirm availability of
cleaning/sanitizing supplies andmaterials, and utilities according tocleaning and sanitizing requirements
1.3. Prepare mixture of sanitizing solutions,as necessary, according to workplacerequirements and application
1.4. Clear equipment andprocessing/packaging area inpreparation for cleaning according toworkplace requirements andmanufacturers specifications.
1.5. Render safe to clean theprocessing/packaging area according toworkplace procedures andmanufacturers specifications
TLE_AFFP9
12CS-IIIa-1
12.Cleaning and sanitizing equipment andprocessing/packaging area
13. Inspecting equipment and
processing/packaging area14. Identifying and reporting unacceptable
equipment and processing/packagingarea
15.Storing cleaning equipment andchemicals
16.Proper disposal of waste from cleaningprocess
17.Restoring equipment and
LO 2. Clean and sanitize equipment andprocessing / packaging area to meetworkplace requirements.
2.1.
Clean and sanitize equipment andprocessing/packaging area according toworkplace procedures, OHSrequirements, and manufacturersspecifications
2.2. Inspect equipment andprocessing/packaging area according torequired operating conditions andcleanliness
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 19of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
processing/packaging area to operatingorder
18.Completing records19.Regulatory/legislative requirements
20.
Workplace requirements21.OHS requirements22.Manufacturers specifications
2.3. Identify and report unacceptableequipment and processing/ packagingarea conditions according to workplaceprocedures
2.4.
Store cleaning equipment and chemicalsaccording to workplace procedure2.5. Dispose waste from cleaning process
according to workplace and OHSrequirements, and regulatory/legislativerequirements
2.6. Restore equipment andprocessing/packaging area to operatingorder according to workplaceprocedures
2.7. Complete records in line with workplacerequirements
LESSON 7: LOAD AND UNLOAD RAW MATERIALS, PRODUCTS AND SUPPLIES (LD)(Note: Research components should be included in all activities)
1.
Selection of loading and unloadingprocedures
2. Basic principles and procedures forloading and unloading
3. Identifying dangerous or hazardous rawmaterials, products and/or supplies
4. Identifying raw materials, productsand/or supplies requiring specialhandling and/or documentation
5. Packing and unpacking raw materials,products and/or supplies
6. Loading raw materials, products and/or
supplies7. Selection and using of lifting aids and
appliances8. Unloading activities9. Identifying and controlling hazards and
risks10.Material loading regulations11.Workplace procedures12.OHS requirements
The learner demonstratesunderstanding of properprocedure in loading andunloading of rawmaterials, products andsupplies in food (fish)processing.
The learner demonstratesindependently the givenprocedures in loading andunloading raw materials,products and supplies in food(fish) processing in accordancewith workplace requirement.
LO 1. Load and unload raw materials,products and supplies.
1.1. Select loading and unloading proceduresaccording to workplace and OHSrequirements
1.2. Identify and handle dangerous orhazardous raw materials, productsand/or supplies in accordance withOHS, regulatory and legislativerequirements
1.3. Identify raw materials, products and/orsupplies requiring special handling.
1.4.
Follow special handling proceduresaccording to workplace requirements
1.5. Pack and unpack raw materials,products and/or supplies according toworkplace requirements
1.6. Load raw materials, products and/orsupplies in accordance with relevantmaterial loading regulations andworkplace procedures
TLE_AFFP912LD-IVa-e
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 20of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
13.Regulatory and legislative requirements 1.7. Select and use lifting aids andappliances according to loadingprocedures in compliance withworkplace requirements and legislation
1.8.
Conduct unloading activities safely andefficiently according to workplacerequirements
1.9. Identify and control hazards and risksaccording to OHS and workplacerequirements.
1.10.Implement controls according to OHSand workplace requirements.
14. Proper distribution of load15. Methods of securing and protecting
load16. Warehouse plan/Site layout and
obstacles17.
Workplace operating procedures18. Hazard and risk identification and
control19. Material loading regulations20. Workplace procedures21. OHS requirements22. Regulatory and legislative requirements23. PPE protective/safety gadgets24. Awareness of Codes or regulations
such as HACCP and GMP
LO 2. Secure and protect load
2.1.Check load distribution to ensure that it iseven, legal and within the workingcapacity according to workplaceprocedures
2.2.
Check load to ensure that dangerousgoods and hazardous substances areappropriately segregated in accordancewith regulatory and workplacerequirements
2.3.Secure load using the correct loadrestraint and protection equipment,carrying and garage conditions accordingto workplace and OHS requirements
2.4.Protect the load in accordance with legaland workplace safety requirements
TLE_AFFP9
12LD-IVf-h2
25. Selection and checking of raw
materials, products and/or suppliesinclusive of travel documents andpermits
26. Completing relevant records27. Legislative requirements28. Workplace requirements
LO 3. Complete documentation
3.1.
Select and check raw materials, productsand/or supplies for ability to travel inaccordance with relevantregulations/permit requirements
3.2.Complete all required records inaccordance with legislative andworkplace requirements
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 21of 41
(160 hours)
Course Description:
This a course which leads to the specialization on Food (Fish) ProcessingNational Certificate (NC II), it covers (3) three of the (4) four core competencies that a higschool student ought to poses, namely: 1) process foods by salting, curing & smoking; 2) process foods by fermentation and pickling; and 3) process food by suga
concentration.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction
1. Basic concepts in Food (Fish)Processing
2. Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts and underlyingtheories in food (fish)processing.
The learners independently developthe skills in food processing anddemonstrate the core competenciesin food processing prescribed inTESDA Training Regulation.
1. Explain basic concepts food (fish)processing
2. Discuss the relevance of the course3. Explain on opportunities for food
(fish) processing as a career
Personal Entrepreneurial Competencies (PECS )
1.
Assessment of PersonalCompetencies and Skills(PECs) vis--vis a practicingentrepreneur/ employee inlocality/town.
1.1.Characteristics1.2.Attributes1.3.Lifestyle1.4.Skills1.5.Traits
2. Analysis of PECs in relation toa practitioner
3.
Align, strengthen and developones PECs based on theresults
The learner demonstratesunderstanding of onesPersonal Competencies andSkills (PECs) in FoodProcessing.
The learner recognizes his/herPersonal EntrepreneurialCompetencies and Skills (PECSs)and prepares an activity plan thataligns with that of apractitioner/entrepreneur in FoodProcessing.
LO 1. Recognize PersonalEntrepreneurial Competencies and
Skills (PECSs) needed in FoodProcessing1.1. Assess ones PECSs: characteristics,
attributes, lifestyle, skills, traits1.2. Assess practitioners: characteristics,
attributes, lifestyle, skills, traits1.3. Compare ones PECSS with that of a
practitioner /entrepreneur1.4. Align ones PECSS with that of a
practitioner/entrepreneur
TLE_PECS9-12-00-1
Environment and Marketing (EM)
Market (Town)1. Key concepts of Market2. Players in the Market
(Competitors)3. Products & services available
The learner demonstratesunderstanding ofenvironment and market inFood Processing in onestown/municipality.
The learner independently creates abusiness vicinity map reflective ofpotential Food Processing marketwithin the locality/town.
LO 1. Recognize and understand the
market in Food Processing1.1. Identify the players/ competitors
within the town1.2. Identify the different
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 22of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
in the market products/services available in themarket
Market (Customer)1. Key concepts of Identifying
and Understanding theConsumer
2. Consumer Analysis through:2.1. Observation2.2. Interviews2.3. FGD2.4. Survey
LO 2. Recognize the potentialcustomer/market in Food Processing
2.1.
Identify the profile of potentialcustomers
2.2. Identify the customers needs andwants through consumer analysis
2.3. Conduct consumer/market analysis
TLE_EM9-12-00-2
3. Generating Business Idea3.1. Key concepts of
Generating BusinessIdeas
3.2.
Knowledge & Skills,Passions, Interests
3.3. new application3.4. Irritants3.5. Striking ideas (new
concept)3.6. Serendipity Walk
LO 3. Create new business ideas inFood Processingbusiness by using various techniques3.1. Explore ways of generating business
idea from ones owncharacteristics/attributes
3.2. Generate business ideas usingproduct innovation from irritants,trends and emerging needs
3.3. Generate business ideas usingSerendipity Walk
TLE_EM9-12-00-3
LESSON 1: PROCESS FOOD BY SALTING, CURING AND SMOKING (SL) (Note: Research components should be included in all activities)
1. Preparing of tools, materials,kitchen utensils andequipment for food curing,salting and smoking
2. Food processing methods-curing, salting and smoking
3. Checking and calibratingapparatus and equipment forthe food curing, salting andsmoking
4. Cleaning and sanitizing of
The learner demonstratesunderstanding on processingfood by salting, curing andsmoking.
The learner demonstratesindependently the procedures ofprocessing food by salting, curingand smoking.
LO 1. Prepare equipment, tools,materials and utensils1.1.
Prepare Equipment and tools forsalting, curing and smoking inaccordance with manufacturersspecifications
1.2. Check, sanitize and calibrateEquipment for the above foodprocessing methods in accordancewith manufacturers specifications
1.3. Prepare and sanitize kitchen utensils
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 23of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
tools, materials, kitchenutensils and equipment forfood curing, salting andsmoking
5.
Office materials, supplies andequipment
6. Occupational Safety andHazard Standards (OSHS)
7. Clean and sanitize workingarea
8. Wearing of Personal ProtectiveEquipment (PPE)
9. 5S principles10.Recycling/by-product
utilization (3Rs principles)11.Environmental protection and
concerns
for the above food processingmethods in accordance withmanufacturers specifications
1.4. Prepare office equipment and
materials/ supplies needed inaccordance with approvedspecifications
13.Different types of rawmaterials
14.Sorting and grading of rawmaterials
15.Cleaning and washing of eggs16.Skinning and eviscerating of
poultry17.Deskining, deboning, slicing,
chopping and mincing ofmeat.
18.Cleaning, descaling,eviscerating, deboning,filleting and washing of fishand other marine products
19.OSHS20.Weighing of raw materials
LO 2. Prepare the raw materials2.1. Sort and grade raw materials are in
accordance with specifications2.2. Prepare eggs for salting in
accordance with approved standardprocedures
2.3. Prepare poultry for curing inaccordance with approvedspecifications and standardprocedures
2.4. Prepare meat for curing inaccordance with approvedspecifications and standardprocedures
2.5. Prepare fish/other marine productsin accordance with approvedspecifications and standardprocedures
2.6. Weigh prepared raw materials inaccordance with approvedspecifications
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 24of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
21.Measuring and weighing saltand other ingredients andadjuncts for salting and curing
22.Measuring and weighing
ingredients for pumpingpickle, cover pickle and drycure mixtures
23.OSHS
LO 3. Prepare salting and curingsolutions and mixtures3.1. Measure and weigh required salt
and other ingredients and adjuncts
for salting and curing in line withapproved specifications and OHSrequirements
3.2. Measure and weigh requiredingredients for pumping pickle,cover pickle and dry cure mixture inline with approved specifications
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QUARTER 2
1. Mixing of curing ingredientsand prepared materials
2. Curing of mixture at room andrefrigerated temperature.
3.
Curing of different rawmaterials
LO 4. Cure the materials4.1. Mix curing mixture and prepared
materials in accordance withapproved specifications and
enterprise requirements4.2. Cure mixture at room temperature
or refrigerated temperature atappropriate number of days
4.3. Submerged materials being curedin solution to obtain evendistribution/ penetration of curemixture in line with approvedspecifications
TLE_AFFP9-12SL-IIa-b-4
4. Draining from curing solutionand washing of cured food
5. Cooking of cured products
6.
Different cooking medium7. Smoking of cured and cookedproducts
8. Cooking the cured andsmoked products
9. Transferring and cooling ofcooked products
10.Finishing works for saltingeggs (boiling and dipping to
LO 5. Finish the cured materials5.1. Wash and drain cured food
materials from the solution, in
accordance with standard operatingprocedures5.2. Cook drained cured materials in
appropriate cooking medium5.3. Smoke the cooked and cured
products according to specifications5.4. Cook the cured and smoked
products5.5. Transfer the cooked products to
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AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
ghana solution)11.Characteristics of quality
cured, smoked and saltedproducts
containers and cool according tospecifications.
5.6. Boil and dip in granasolution saltedeggs according to approved
specifications12.Documenting of daily
production records13.Production data14.Format of recording
LO 6. Prepare production report6.1. Document daily production input
according to standard operatingprocedures
6.2. Record and present all productiondata according to prescribed format
TLE_AFFP9-
12SL-IIf-g-6
LESSON 2: PROCESS FOODS BY FERMENTATION AND PICKLING (FR) (Note: Research components should be included in all activities)
1. Preparing of tools, materials,utensils and equipment forfood fermentation and pickling
2. Food processing methods-
fermentation and pickling3. Checking and calibaratingapparatus and equipment forthe food fermentation andpickling
4. Cleaning and sanitazing oftools, materials, utensils andequipment for foodfermentation and pickling
5. Occupational Safety andHazard Standards (OSHS)
The learner demonstratesunderstanding foodprocessing by fermentationand pickling.
The learner independentlydemonstrates procedures offermentation and pickling.
LO 1. Prepare equipment, tools and
utensils1.1. Selectequipment, tools and
utensilsfor fermentation and
pickling are according torequirements1.2. Check and calibrate equipment,
tools and utensils in accordancewith manufacturers specifications
1.3. Prepare and sanitize equipment/utensils for the above foodprocessing methodsareaccording to manufacturersspecifications
TLE_AFFP9-
12FR-IIh-i-1
QUARTER 3
1.
Different types of rawmaterials for foodfermentation and pickling
2. Weighing of raw materials3. Sorting and grading of raw
materials4. Cleaning, washing, peeling,
cutting and slicing of freshfruits and vegetables
LO 2. Prepare raw materials2.1. Sort and grade raw materialsaccording to approved criteria andenterprise requirements
2.2. Prepare the sorted and graded freshfruits and vegetables according torequired sizes and shapes
2.3. Prepare fish and other marineproducts according to specifications
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AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
5. Cleaning, eviscerating, cuttingand washing of fish and othermarine products
6. OSHS
7.
Preparation of ingredients foralcoholic fermentation8. Alcoholic fermentation
procedures of fruits andvegetables
9. Mixing techniques juice andvegetables
10. Juice extractions and straining11.Heating of extracted juice12.Characteristics of quality
alcoholic fermented products
LO 3. Perform alcoholic fermentationof fruits and vegetables3.1. Mix prepared fruit with water
according to specifications3.2. Boil mixture in accordance with
specifications and enterpriserequirements
3.3. Extract juice in accordance withspecifications and enterpriserequirements
3.4. Cool and mix extracted juice withother ingredients like sugar and
yeast in accordance withspecifications3.5. Ferment juice for 1-2 weeks as
required3.6. Filter and heat fermented juice
according to specifications
TLE_AFFP9-12FR-IIIb-d-3
13.Preparation of ingredients foracetic acid/lactic acidfermentation
14.Acetic acid/lactic acidfermentation procedures offruits and vegetables
15.Mixing techniques16.
Mixture straining/filtering andclarifying
17.Heating of acetous liquid18.Characteristics of quality
acetic acid/lactic acidfermented products
LO 4. Perform acetic acid/ lactic acid
fermentation/ pickling of vegetables4.1. Mix alcoholic liquid with mother
vinegar according to specifications4.2. Ferment mixture for 2-4 weeks
according to standard procedures4.3. Filter mixture and clarify filtrate
according to specifications4.4. Heat acetous liquid according to
specifications
TLE_AFFP9-
12FR-IIIe-g-4
19.Preparation of ingredients forfermenting of fish and othermarine products
LO 5. Ferment fish and other marine
products5.1. Mix fish and other marine with
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AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
20.Salt and fish ratio21.Fermentation procedures of
fish and other marineproducts
22.
Mixing techniques23.Heating of fish paste/sauce24.Characteristics of quality
fermented fish and othermarine products
required salt according to mixingrequirements
5.2. Ferment the mixture of fresh andother marine products for 1-2
weeks in fermentation vats/vesselsaccording to standard procedures5.3. Heat fish paste/fish sauce according
to standard procedures
25.Documenting of dailyproduction records
25.1.Daily production input(spoilage, rejects andvariances)
25.2.Daily production output(yield, recoveries and
variances)26.Production data27.Format of recording
LO 6. Prepare production report6.1. Document daily production input
and output according to standardoperating procedures.
6.2. Presented all gathered productiondata presented in prescribed format
TLE_AFFP9-12FR-IIIj-6
QUARTER 4LESSON 3: PROCESS FOODS BY SUGAR CONCENTRATION (SC) (Note: Research components should be included in all activities)
1. Preparing of tools, materials,kitchen utensils andequipment for preservingfoods by sugar concentration
2. Checking and calibratingapparatus and equipment forpreserving foods by sugarconcentration
3.
Cleaning and sanitizing oftools, materials, kitchenutensils and equipment forpreserving foods by sugarconcentration
The learner demonstratesunderstanding on foodprocessing by sugarconcentration.
The learner demonstratesindependently the method of foodprocessing by sugar concentration.
LO 1. Prepare Equipment, Tools and
Utensils1.1. Prepare equipment, tools and
utensils for preserving foods bysugar concentration in accordancewith manufacturers manual
1.2. Calibrate equipment, tools andutensils in accordance withmanufacturers specifications
1.3. Sanitize equipment, tools andutensils for preserving foods bysugar concentration
TLE_AFFP9-
12SC-IVa-b-1
4. Different types of rawmaterials and its availabilityfor preservation by sugar
LO 2. Prepare the raw materials
2.1. Check availability of raw materialsaccording to required food
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AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
concentration5. Food processing methods-
sugar concentration6. Sourcing of raw materials
7.
Sorting of raw materials8. Cleaning and washing freshfruits and vegetables,
9. Peeling, slicing chopping andcutting of fresh fruits andvegetables
10.Slicing and cutting proceduresof various fruits andvegetables
11.Size reduction method12.Preparing fruits and
vegetables for the following:a. Jelly makingb.
Marmalade makingc. Jam makingd. Cooking in syrup13.Pre-treatment of raw
sliced/cut raw materials14.OSHS
processing methods2.2. Clean and wash raw materials2.3. Peel, slice, chop and cut of raw
materials according to required
sizes and shapes2.4. Extract juice of the prepared fruitsand vegetables through boiling for
jelly and marmalade making2.5. Mix with sugar the prepared finely
chopped fruits and vegetables forjam making are mixed with sugar
2.6. Cook in syrup the prepared fruitsand vegetables to be preserved
15.Prepare ingredients for acid,pectic and sugar mixture
16.Adjusting of acid, pectin andsugar mixture
17.Sugar and acid analysis18.Using refractrometer, jelly and
candy thermometer19.OSHS
LO 3. Prepare acid, pectin and sugarmixture3.1. Measure required amounts of
pectin, sugar and citric acidaccording to approvedspecifications
3.2.
Mix measured pectin, acid andsugar with chopped fruit pulp/juiceextract/pieces of fruits according toapproved specifications
TLE_AFFP9-12SC-IVe-f-3
20.Procedures in processingsteps/ procedures inpreserving fruits andvegetables by sugarconcentration
LO 4. Cook sugar concentrates4.1. Cook mixture to required
consistency4.2. Check the desired endpoint as
specified
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
21.Using Polimeter22.Checking/testing desired point
23.Characteristics of quality sugar
concentrated products24.Document daily productionreport input, output andvariances
25.Production data26.Format of recording
LO 5. Prepare production report5.1. Document daily production report
input, output and variances aredocumented according to enterpriserequirements
5.2. All production data gathered arerecorded and presented inprescribed format
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts Food (Fish Processing) Curriculum Guide December 2013 *LO Learning Outcome Page 30of 41
(160 hours)
Course Description:
This a course which leads to the specialization on Food (Fish) ProcessingNational Certificate (NCI I), it covers the remaining (1) one of the (4) four core competenciesthat a high school student ought to poses, namely: 1 ) Package finished/processed processed food products. An additional qualification related to Food Processing such as
Fish Product Packaging NC II may be offered for the remaining quarter/s of the school year.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction
1. Basic concepts in Food (Fish)Processing
2. Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts and underlyingtheories in food (fish)processing.
The learners independentlydevelop the skills in foodprocessing and demonstrate thecore competencies in foodprocessing prescribed in TESDATraining Regulation.
1. Explain basic concepts food(fish) processing
2. Discuss the relevance of thecourse
3. Explain on opportunities forfood (fish) processing as acareer
Personal Entrepreneurial Competencies (PECS )
1. Assessment of Personal Competenciesand Skills (PECs) vis--vis a practicingentrepreneur/employee in a province
1.1 Characteristics1.2 Attributes1.3 Lifestyle1.4 Skills1.5 Traits
2. Analysis of PECs in relation to apractitioner
3. Strengthening and further development
of ones PECs
The learner demonstratesunderstanding of onesPersonal Competencies andSkills (PECs) in FoodProcessing.
The learner independentlycreates a plan of action thatstrengthens/ further developsones PECs in Food Processing.
LO 1. Develop and strengthen
personal competencies andskills (PECs) needed FoodProcessing1.1. Identify areas for
improvement, developmentand growth
1.2.Align ones PECs according tohis/her business/careerchoice
1.3. Create a plan of action that
ensures success of his/herbusiness/career choice
TLE_PECS9-12-00-1
Environment and Marketing (E M)
1. Product Development2. Key concepts of developing a product3. Finding Value4. Innovation
4.1. Unique Selling
The learner demonstratesunderstanding ofenvironment and market inFood Processing in onestown/municipality.
The learner independentlycreates a business vicinity mapreflective of potential FoodProcessing market within thelocality/town.
LO 1. Develop a product/service in Food Processing1.1. Identify what is of Value to
the customer1.2. Identify the customer to sell
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
4.2. Proposition (USP) the product to1.3. Explain what makes a
product unique andcompetitive
1.4.
Apply creativity andinnovative techniques todevelop marketable product
1.5. Employ a Unique SellingProposition (USP) to theproduct/service
5. Selecting Business Idea6. Key concepts of Selecting a Business
Idea6.1. Criteria6.2. Techniques
LO 2. Select a business ideabased on the criteria andtechniques set2.1. Enumerate various criteria
and steps in selecting abusiness idea
2.2.Apply the criteria/steps inselecting a viable businessidea
2.3. Determine a business ideabased on thecriteria/techniques set
TLE_EM9-12-00-2
7. Branding LO 3. Develop a brand for theproduct3.1. Identify the benefits of
having a good brand3.2. Enumerate recognizable
brands in the town/province3.3. Enumerate the criteria for
developing a brand3.4. Generate a clear appealing
product brand
TLE_EM9-12-00-3
LESSON 1: PACKAGE FINISHED/PROCESSED FOOD PRODUCTS (PK) (Note: Research components should be included in all activities)
1. Different packaging materials2. Preparation of packaging materials3. Selection and checking4. Washing and sterilization
The learner demonstratesunderstanding in packagingof finished/processed foodproducts.
The learner independentlydemonstrates the procedures inpackaging of finished/processedfood products.
LO 1. Prepare packagingequipment, tools andmaterials1.1. Check and select packaging
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AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
5. Different packaging equipment andtools and utensils
6. Preparation of different packagingequipment and tools and utensils
7.
Monitor operation of packagingequipment8. Cooling of finished/processed products9. OSHS
materials according to thefinished/processed foodproducts specifications
1.2. Wash and sterilize packaging
materials of varying sizes inaccordance withmanufacturers specifications
1.3. Prepare appropriate tools andequipment according tospecified packagingrequirements
1.4. Check packaging equipmentaccording to manufacturersspecifications
1.5. Monitor the operation ofpackaging equipment toensure conformity withspecified product output
1.6. Cool to room temperature thefinished/processed productsas required
10.Packaging of finished products:10.1. Cured products10.2. Salted eggs10.3. Fermented/pickled products10.4. Cooled processed products10.5. Canned/bottled products10.6. Sugar concentrate products10.7. Dried/dehydrated food
materials11.Quality packaged products
specifications12.OHS requirements in packaging
finished products
LO 2. Undertake packaging offinished/processed food
products2.1. Place cooled cured products
in appropriate packagingmaterials
2.2. Place salted eggs intrays/boxes in accordance
with specifications2.3. Package and seal fermented
/pickled products hermeticallyaccording to enterpriserequirements
2.4. Wrap cooled processedproducts clean according tospecifications
2.5. Seal canned/bottled products
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AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
hermetically according toapproved specifications
2.6. Hot pack sugar concentratedfinished products in dry
sterile glass bottles2.7. Package dried/dehydratedfood materials in appropriatepackaging materials
13.Purpose and basic principles of the postpackaging process
14.Effect of post packaging process on theend product
15.Procedures and requirements in postpackaging process
16. Identification, rectification andreporting of out-specification product,process and equipment
17.
Taking samples and conducting tests18.Product changeover19.Sealing and labeling of packaged
products20.Storage of packaged finished products21.Cleaning and sanitizing workplace,
equipment, tools and utensils22.Disposing and recycling of wastes23.Recording of workplace information
LO 3. Perform post packaging
procedures3.1. Seal and label packaged
finished/processed foodproducts according tospecifications
3.2. Check condition of packagedfinished/ processed foodproducts to ensureconformity with specifiedoutputs
3.3. Store packagedfinished/processed foodproducts according torequired temperature andhumidity
TLE_AFFP9-12PK-Ig-
h-3
QUARTER 2
LESSON 2: PROCESSED FISH BY VACUUM OR ORDINARY POLY-PACKING (VP) (Note: Research components should be included in all activities)
1. Introduction to fish packaging
2. Functions of fish packaging andlabeling
3. Packaging materials and equipment inplastic bags
4. Checking of packaging equipment andtools
5. Sanitizing packaging materials andequipment
6. Criteria for evaluation of food packages
The learner demonstrates
understanding ofpackaging processed fishproducts by vacuum orordinary poly-packing.
The learner demonstrates
independently the procedures inpackaging processed fishproducts by vacuum or ordinarypoly-packing.
LO 1. Inspect packaging
materials, tools andequipment1.1. Inspect packaging materials
for visual defects1.2. Report to supervisor for
appropriate action1.3. Check packaging equipment
and tools for vacuum orordinary poly packing for the
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AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
in plastic bags7. Visual defects in vacuum or ordinary
poly packs8. Completing documentation for
reporting
required settings inaccordance with establishedstandards
1.4. Sanitize packaging materials
and equipment according tostandard operatingprocedures
1.5. Report breakdown inpackaging equipment tosupervisor for appropriateaction
1.6. Check labels of packagingmaterials for requiredinformation to ensureconformity with companysregulations and Bureau ofFood and Drugs (BFAD)requirements
1.7. Complete requireddocumentation for packagingmaterials, tools andequipment according toworkplace requirements
9. Visual inspection of quality processedfish products for bagging
10.Disposal of downgraded/rejectedprocessed fish products
11.Weighing and packaging of processedfish products.
12.
Fish packaging13.Sealing of packaged products14.Labeling of package15.Principles of food quality and safety16.Principles of HACCP, GMP, SSOP
LO 2. Perform inner packagingof processed fish products2.1. Inspect processed fish
products after preparatoryoperations visually for normalcharacteristics in accordance
with manufacturersspecifications
2.2. Dispose downgraded/rejectedprocessed fish productsaccording to companys policy
2.3. Weigh processed fishproducts in accordance withapproved specifications
2.4. Bag processed fish products
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AGRI FISHERY - ARTS FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
according to prescribedpackaging materials
2.5. Seal packaging material withfish products as required
2.6.
Place in inner carton thepackaged fish products afterpassing through metaldetector
2.7. Label packaged products inaccordance to manufacturersspecification
17.Carton packaging of processed fish inplastic packs
18.Palletization and warehousing19.Checking conditions of package fish
products20.Random sampling before storage21.
Labeling and storing22.Workplace safety practices (OSHS)
LO 3. Perform outer packagingprocedures3.1. Fill packaged processed fish
products in master cartonaccording to establishedrequirements
3.2.
Strap and transfer packagedfish products in cartons topallet for storing according tospecifications
3.3. Check packaged fish productsof certain conditions inaccordance to establishedstandards
3.4. Conduct random samplingprior to storage
3.5. Label and store packaged fishproducts according to
required temperature
TLE_AFFP9-12VP-IIh-j-3
QUARTER 3LESSON 3: PACKAGE PROCESSED FISH BY BOTTLING (BO) (Note: Research components should be included in all activities)1. Introduction to fish packaging by using
glass container2. Functions of fish packaging
(bottling)and labeling3. Packaging materials and equipment in
glass container or bottle
The learner demonstratesunderstanding ofpackaging processed fishproducts by bottling.
The learner demonstratesi
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