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# CALOOCAN HIGH SCHOOL

Caloocan City
TECHNOLOGY AND LIVELIHOOD EDUCATION DEPARTMENT
S.Y. 2015 – 2016

## FOOD PROCESSING(FISH) NO. OF NUMBER ITEM KNOWLEDGE COMPREHENSION APPLICATION ANALYSIS

DAYS OF ITEMS PLACEMENT
LESSON 1: – Use Food Processing Tools,
Equipment and Utensils
LO1. Select tools, equipment and utensils
LO1.1 Identify the parts and functions 2 3 3, 16, 40 2 1
of the different types of equipment used
in fish processing
LO1.2 Identify the uses of the different 3 4 27, 30, 31,32 3 1
types of tools and utensils used in fish
processing
LO2. Use tools, equipment and utensils
following standard procedure 2
LO2.1 Inspecting and checking 3 4, 39, 14 1 1 1
condition of equipment and machines 2
L02.2 Show proper procedure in using 3 28, 36, 49 1 1 1
standard measuring devices and
instruments 2
LO3. Perform post-operational activities
LO3.1 Inspecting and checking of 3 11, 12, 13 1 1 1
equipment/machines before, during and 1
after operation
LO3.2 Perform minor preventive 2 2, 5, 1 1
maintenance and trouble shooting in
using equipment/ machines
in fish processing
LESSON 2: Perform Mathematical
Computations
LO1. Gather and tabulate the recorded
data relevant to processed food
production.
LO1.1 Perform measurement and 1 1 15 1
conversion 1
LO2. Review various formulations 1 1 1, 6
LO3. Calculate the production input and 3 3 23, 29, 38 1 2
output.
LO4. Compute the costs of production. 3 3 34, 47, 48 1 2
LESSON 3: Interpret Plans and Drawings
LO1. Interpret lay-out plan.
LO1.1 Interpret lay-out plans of fish 2 3 10, 18, 26 1 2
processing area based on set standards
LO2. Perform outer packaging 2 3 24, 25, 33 3
procedures.
LO2.2 Identify the different packaging 1 1 21 1
materials for fish products
LO2.3 Make a label for canned fishery 1
product 1 17 1

## LESSON 4: Apply Hygiene and Sanitation

LO 1. Observe personal hygiene and 3 4 7, 8, 41, 42 2 2
good grooming
LO 2. Implement food safety practices 2 3 19, 20,37 2 1
LO 3. Conduct work in accordance with 3 3 22, 44, 45 2 1
environmental policies and procedures
LO 4. Participate in improving 2
environmental practices at work 3 35, 43, 46 2 1
PROJECT MAKING
SARDINES MAKING 2 3 2 1
36 50 25 7 5 13
DAYS
Prepared By: TERRY CAMUS Submitted to: MR. WINSTON ROE L. FABILLAR