GSI BASIC EDUCATION DEPARTMENT

Republic of the Philippines Masalukot I, Candelaria, Quezon 4323

Region 4A , Division of Quezon Tel. No. 042 585 9969
GRABSUM School Inc. Inc.

Curriculum Map
Technology and Livelihood Education 10

Grade Level Standards: 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 competencies that a Grade 10
Technology and Livelihood Education (TLE) student ought to pose, namely: 1) operate basic equipment; 2) clean and sanitize equipment for processing packaging area; and 3) load and unload raw materials, product and
supplies.

1st Quarter Timeframe 2nd Quarter Timeframe

Content
Personal Entrepreneurial Competencies (PECS ) CLEAN AND SANITIZE EQUIPMENT AND PROCESSING/PACKAGING AREA (CS)
Standards

1. Prepare for cleaning

1. Develop and strengthen personal competencies and skills (PECs) needed
Food Processing
a. Identify areas for improvement, development and growth
b. Align one’s PECs according to his/her business/career choice
c. Create a plan of action that ensures success of his/her business/career
choice
Module 1 a. Identify cleaning/ sanitizing supplies and materials, and utilities
Week 1-2 b. Confirm availability of cleaning/sanitizing supplies and materials, and utilities Module 8
Sept. 1-12 according to cleaning and sanitizing requirements Week 13
c. Prepare mixture of sanitizing solutions, as necessary, according to Nov 23-28
workplace requirements and application
d. Clear equipment and processing/packaging area in preparation for cleaning
according to workplace requirements and manufacturer’s specifications.
e. Render safe to clean the processing/packaging area according to workplace
procedures and manufacturer’s specifications
OPERATE EQUIPMENT (OE) LOAD AND UNLOAD RAW MATERIALS, PRODUCTS AND SUPPLIES (LD)

2. Clean and sanitize equipment and processing / packaging area to meet

1. Select and prepare equipment for use
a. Identify and access basic machine/equipment required to complete tasks in
accordance with assignment instructions and workplace requirements
b. Carry out routine pre-operational checks according to manufacturers’
specifications and workplace procedures
c. Identify and report faulty and damaged machine/equipment according to
workplace procedures
d. Identify and notify appropriate person(s) on any training required to operate
machine/ equipment according to supplier and workplace requirements
Module 2 workplace requirements. Module 9
Week 3 a. Clean and sanitize equipment and processing/packaging area according Week 14
Sept. 14-19 to workplace procedures, OHS requirements, and manufacturer’s Dec. 1-5
specifications
b. Inspect equipment and processing/packaging area according to required
operating conditions and cleanliness
c. Identify and report unacceptable equipment and processing/ packaging
area conditions according to workplace procedures
d. Store cleaning equipment and chemicals according to workplace
procedure
e. Dispose waste from cleaning process according to workplace and OHS
requirements, and regulatory/legislative requirements
f. Restore equipment and processing/packaging area to operating order
according to workplace procedures
g. Complete records in line with workplace requirements
1. Load and unload raw materials, products and supplies.
a. Select loading and unloading procedures according to workplace and Module 10
OHS requirements Week 15
b. Identify and handle dangerous or hazardous raw materials, products Dec.7-15
and/or supplies in accordance with OHS, regulatory and legislative
requirements
c. Identify raw materials, products and/or supplies requiring special
handling.
d. Follow special handling procedures according to workplace requirements
Pack and unpack raw materials, products and/or supplies according to
workplace requirements
e. Load raw materials, products and/or supplies in accordance with relevant
material loading regulations and workplace procedures

Module 3 a. Select and use lifting aids and appliances according to loading
2. Operate equipment Week 4 procedures in compliance with workplace requirements and legislation
a. Select, use and maintain suitable personal protective equipment in Sept. 21-26 b. Conduct unloading activities safely and efficiently according to workplace Module 11
accordance with occupational health and safety (OHS) requirements, and requirements Week 16
manufacturers’ specifications c. Identify and control hazards and risks according to OHS and workplace Dec.14-19
b. Identify and report out-of-specification product, process and equipment requirements.
 performance according to workplace procedures d. Implement controls according to OHS and workplace requirements.

Module 4
a. Operate machine/equipment in a safe and controlled manner in accordance Week 7
with OHS requirements and manufacturers’ specifications Oct. 12-17

2. Secure and protect load

4. Maintain equipment and resources a. Check load distribution to ensure that it is even, legal and within the
a. Shut down machine/equipment according to workplace procedures and Module 5 working capacity according to workplace procedures Module 12
manufacturers’ specifications Week 8 b. Check load to ensure that dangerous goods and hazardous substances Week 18
b. Clean and maintain work area in accordance with workplace requirements Oct. 19-24 are appropriately segregated in accordance with regulatory and Dec.28-30
c. Clean, maintain and store tools and machine/ equipment in accordance with workplace requirements
workplace requirements and manufacturers’ specifications c. Secure load using the correct load restraint and protection equipment,
a. Report faulty or damaged machine/equipment for repair or replacement in Module 6 carrying and garage conditions according to workplace and OHS
accordance with workplace procedures Week 9 requirements
b. Manage wastes generated according to workplace procedures and 3R Oct. 26-30 d. Protect the load in accordance with legal and workplace safety
principle requirements
c. Complete and maintain records and reports in accordance with industry, 3. Complete documentation
legislative and workplace requirements a. Select and check raw materials, products and/or supplies for ability to
travel in accordance with relevant regulations/permit requirements
b. Complete all required records in accordance with legislative and
workplace requirements
Performance 1. recognizes his/her Personal Entrepreneurial Competencies and Skills Module 1&2 1. independently demonstrates the given procedures in cleaning and Module 8&9
Standards (PECSs) and prepares an activity plan that aligns with that of a Week 1-2 sanitizing the food processing equipment and packaging areas. Week 13-14
practitioner/entrepreneur in Food Processing Sept. 1-12 Nov 23-Dec. 5
2. demonstrates independently the given procedures in loading and
2. demonstrates independently the given procedures in basic operation of Module 3-6 unloading raw materials, products and supplies in food (fish) processing Module 10-12
equipment needed in food (fish) processing including recognition of Week 3-9 in accordance with workplace requirement. Week 15-18
functional and quality equipment and its maintenance following specific Sept.12-Oct. 31
procedures and instructions.
Paper and pencil test Once a week Paper and pencil test Once a week
Assessment
Task Online Forum Once a week

Module 8
Online forum Once a week Essay Writing Week 13
Nov 23-28

Module 5&6 Module 9

Brainstorming Week 8-9 Cleaning and Sanitation Report Week 14
 Oct. 19-30 Dec. 1-5

Brainstorming Module 11
Week 16
Dec.14-19

Collect samples of delivery Receipts from different food establishments. Record Module 12
the data that can be found on the receipt. Week 18
Dec.28-30
Performance
Task Interview Week 1-2 Album: Product labels of the different cleaning materials
Sept. 1-12 Module 8
Week 13
Demonstration: How to use pressure cooker? Week 3 Video Presentation: Prepare sanitizing solution of the Selected Cooking Utensils Nov 23-28
Sept. 14-19
Conduct loading and unloading activities Module 10
Week 15
Dec.7-15
Week 9
Video Presentation: How to shut down and locate the emergency function Sept. 26-31 Demonstrate: How to pack food/ fishery products Module 11
Week 16
Dec.14-19

Video Presentation: Cleaning and sanitizing equipment Week 10 Illustration/ simple lay out of a warehouse. Module 12
Nov. 3-7 Week 18
Dec.28-30
Resources Book: Book:
Callo, Erwin Reyes (2018). Science in today’s World for Senior Highschool, Empowerment Technologies Callo, Erwin Reyes (2018). Science in today’s World for Senior Highschool, Empowerment
Quezon Avenue, Quezon City. Philippines. SIBS Publishing House Technologies Quezon Avenue, Quezon City. Philippines. SIBS Publishing House

Website Website

DepEd Commons DepEd Commons

Prepared by : Checked by :

Ms. Jelly L. Sanchez Jennifer Sotelo

Subject Teacher Principal