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Kto12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION


AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
(Exploratory)
Course Description:

This Module is an exploratory and introductory course which leads to Food (Fish) Processing National Certificate Level II (NC II). It covers four
common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools,
equipment and paraphernalia; 2) performing mensuration and calculation; 3) practicing Occupational Health and Safety (OHS) procedures and; 4) interpreting
technical drawing and plans.
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; 3) exploration on career opportunities.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Introduction The learner demonstrates The learner independently Explain basic concepts in Food
Basic concepts in Food (Fish) understanding of basic concepts, and demonstrates common competencies (Fish) Processing
Processing underlying theories in Food (Fish) in Food (Fish) Processing as Discuss the relevance of the
Relevance of the course Processing. prescribed in the TESDA Training course
Career opportunities Regulation. Explore on opportunities for
Food (Fish) Processing as a
career

LESSON 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS

Food (Fish) processing tools, Learner demonstrates understanding The learner uses appropriate food * LO 1.Select tools, equipment,
equipment and instruments of selecting food (fish) processing (Fish) processing tools, equipment, utensils and instruments
Faults and defects of tools, tools, equipment, instruments and instruments and utensils and reports Select tools, equipment,
equipment and instruments in utensils in Food (Fish) Production. accordingly upon discovery of utensils and instruments
food (fish) processing defect/s. according to food (fish)
Reporting defective tools, processing method
equipment and utensils Explain the defects in tools,
equipment, utensils and
instrument
Follow procedures in reporting
defective tools, equipment,
utensils and instruments

K to 12 Curriculum Guide version as of July 19, 2012 TLE – AFA – FOOD (FISH) PROCESSING *LO – Learning Outcome 1
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Standard measuring devices *LO 2. Use tools, equipment,


and instruments instrument s and utensils by
Sanitizing tools, equipment, following the standard procedures
instruments, and utensils Interpret a food processing
Calibration of measuring procedure
devices and instruments Apply standard procedures in
Selection of food (fish) using tools, equipment,
processing tools, equipment, instruments, and utensils
instruments and utensils Calibrate tools, equipment
instruments and utensils
Follow procedures in sanitizing
tools, equipment, instruments
and utensils
Use tools, equipment,
instruments, and utensils
according to job requirements
and manufacture’s
specification

Storing tools, equipment, * LO 3. Perform post-operation


instruments and utensils activities
Minor preventive machine Apply procedures in switching
maintenance off/plugging off food (fish)
Disposal of defective tools, processing tools, equipment,
equipment, instruments and instruments and utensils
utensils Follow steps in cleaning and
sanitizing tools, equipment,
instruments and tools before
storing
Perform minor preventive
machine maintenance
Explain the proper disposal of
defective tools, equipment,
instruments and utensils

K to 12 Curriculum Guide version as of July 19, 2012 TLE – AFA – FOOD (FISH) PROCESSING *LO – Learning Outcome 2
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION

Weights and measurements Learner demonstrates understanding Learner performs basic *LO 1. Tabulate the recorded data
Gravimetric of basic measurements and measurements and calculation that relevant to production of
Volumetric calculation. relate with weight and processed food
Lengths, diameter, widths measurements. Record weights and
Seam measurements measurements of raw materials
Hotness/coldness temperature and ingredients
Summarize/sum up recorded
weights and measurements of
processed products
Perform how a seam is
measured

Basic mathematical skills in Learner demonstrates understanding Learner performs basic mathematical *LO 2. Review various
computing- of basic mathematical skills that skills that relate with weight and formulations
Ingredients formulation relate with estimation and basic measurements. Check raw materials,
Percentage formulation calculation. ingredients and percentage
Conversions: ratios and formulations according to
proportions approved specifications and
enterprise requirements
Re-check percentage
formulations of finished
products according to
approved specifications and
enterprise requirements

Spoilage and rejects Learner demonstrates understanding Learner exhibits basic mathematical *LO 3. Calculate the production
Recoveries and yields of basic mathematical skills that skills that relate with computation of inputs and output
relate with spoilage, rejects and the percentage of spoilage, rejects and Compute for the percentage
percentage of recovery of yields. recovery of yields. equivalents of actual spoilage
and rejects
Calculate the percentage of
actual yields and recoveries
according to enterprise
requirements
Record calculated data

K to 12 Curriculum Guide version as of July 19, 2012 TLE – AFA – FOOD (FISH) PROCESSING *LO – Learning Outcome 3
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
according to enterprise
requirements

Basic mathematical Learner demonstrates understanding Learner computes for production *LO 4. Compute for the costs of
computation of production costs of basic computation of production costs and performs simple record production
Ingredients formulations costs and simple record keeping. keeping. Follow the standard
Percentage formulations procedures in computing for
Conversions production costs
Ratios and proportion Validate the computed costs of
Spoilage and rejects production according to
Percentage of recoveries enterprise production
and rejects requirements
Simple record keeping

LESSON 3: INTERPRET PLANS AND DRAWINGS

Fish processing activities The learner demonstrates The learner interprets plans and *LO 1- Interpret a layout plan
Layout of fish processing area understanding of interpreting plans drawings that relate with basic fish Explain the meanings of signs
Signs and symbols in layout and drawings that relate with basic processing activities. and symbol used in layouting
plan fish processing activities. plan for fish processing activity
Interpret layout plan for fish
processing area according to
standard set

Packaging fish products The learner demonstrates The learner creates an acceptable *LO 2 – Perform outer packaging
Designing packaging materials understanding of basic principles of packaging for fish products. procedures
Labels and symbols used in design, labels and symbols used in Design packaging materials for
packaging packaging fish products. fish products
Label packaged fish products
according to quality control
standards

K to 12 Curriculum Guide version as of July 19, 2012 TLE – AFA – FOOD (FISH) PROCESSING *LO – Learning Outcome 4
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
LESSON 4: APPLY FOOD SAFETY AND SANITATION

GMP requirements on personal The learner demonstrates The learner observes basic principles *LO 1. Observe personal hygiene
hygiene understanding of basic principles and and rules to be observed to ensure and good grooming
Personal protective equipment rules to be observed to ensure food food safety and sanitation when Explain the importance of good
Workplace health and safety safety and sanitation when he/she he/she packages fish products. grooming in a workplace
requirements packages fish products. Follow the procedures in
Good grooming cleaning, checking and
Sanitizing PPE sanitizing personal protective
equipment

Safety measures and practices The learner demonstrates The learner follows the basic *LO 2. Implement food safety
First aid understanding of basic principles and principles and practices to be practices
Practices in manufacturing good practices to be observed to ensure observed in ensuring quality in Discuss the sanitary practices
food quality in packaging fish products. packaging fish products. in food safety
TQM Explain the importance of
Codes and regulations cleanliness and sanitation in a
workplace
Observe practices in
manufacturing good food
Perform first aid according to
workplace standard and
operating procedures

HACCP The learner demonstrates The learner follows basic theories, *LO 3. Conduct work in
Waste disposal understanding of basic theories, principles and practices to be accordance with environmental
Environmental protection principles and practices to be observed in ensuring a safe and policies and procedures
Monitoring practices observed in ensuring a safe and environment-friendly workplace. Explain the importance of
Record keeping procedures environment-friendly workplace. implementing the HACCP plan
Discuss how a sound
monitoring practices is done
Develop a plan to document
and monitor corrective actions
on environmental protection

K to 12 Curriculum Guide version as of July 19, 2012 TLE – AFA – FOOD (FISH) PROCESSING *LO – Learning Outcome 5
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Environmental hazards *LO 4. Participate in improving


Prevention and control of environmental practices at work
environmental risks Explain environmental hazards
Disaster preparedness and Discuss how environmental
identification risks, hazards and incidents
Risk assessment and control can be prevented and
options controlled
Identifying and responding to Plan ways in managing ad
hazards utilizing resources in the
Investigating incidents environment
Management and utilization of Suggest ways to avoid
environmental resources wastage
Practices on resource utilization Observe rehabilitation
and wastage procedures
Handling hazardous waste
Rehabilitation procedures

K to 12 Curriculum Guide version as of July 19, 2012 TLE – AFA – FOOD (FISH) PROCESSING *LO – Learning Outcome 6