Weekly Home Learning Plan for TLE – Food (Fish) Processing – 7 (Modular)

Week 7 Quarter 3, May 3-7, 2021

Day &Time Learning Learning Competency Learning Tasks Mode of Delivery
Area

Monday-Thursday

9:30- TLE: Food LO 1. Observe personal hygiene 1. The students should know the importance of good grooming in
11:30AM Fish and good grooming a workplace
Processing 7 TLE_AFFP9- 12OS-0g-1 . The parents/guardians will go to
2. The students must follow the procedures in cleaning, checking school on scheduled retrieval of
1.1. Explain the importance of
1:00- modules to submit the SLM and
good grooming in a workplace and sanitizing personal protective equipment.
3:00PM outputs to the teacher.
1.2. Follow the procedures in 3. After accomplishing the above mentioned tasks, the students
cleaning, checking and sanitizing
will answer the following:
personal protective equipment Send outputs through messenger
- What’s More Activity 1: Self – Assessment p 10
- Assessment p 10

Friday

9:30 - 11:30 Revisit all modules and check if all required tasks are done.

1:00 - 4:00 Parents/Learners meet to return all modules and answer sheets for the week and get new modules to be used for the following week.

4:00 Family Time

onwards
 Weekly Home Learning Plan for TLE – Food (Fish) Processing – 7 (Modular)
Week 8 Quarter 3, May 10-14, 2021
Day &Time Learning Learning Competency Learning Tasks Mode of Delivery
Area

Monday-Thursday

9:30- TLE: Food LO 1. IMPLEMENT FOOD SAFETY PRACTICES AND 1. The students should know the sanitary practices in food
11:30AM Fish CONDUCT WORK IN ACCORDANCE WITH
safety
Processing 7 ENVIRONMENTAL POLICIES The parents/guardians
1.1. Discuss the sanitary practices in food safety. 2. The students must learn the importance of cleanliness and will go to school on
1:00- 1.2. Explain the importance of cleanliness and sanitation in a workplace scheduled retrieval of
3:00PM sanitation in a workplace 3. The students know how to observe practices in modules to submit the
1.3. Observe practices in manufacturing good SLM and outputs to the
manufacturing good food
food teacher.
4. The students should learn of importance of implementing
1.4. Explain the importance of importance of the HACCP Plan.
implementing the HACCP Plan.
5. After accomplishing the above mentioned tasks, the Send outputs through
1.5. Discuss how a sound monitoring practices is
students will answer the following: messenger
done. - Assessment pp. 16-17
- Additional Activities p 17

Friday

9:30 - 11:30 Revisit all modules and check if all required tasks are done.

1:00 - 4:00 Parents/Learners meet to return all modules and answer sheets for the week and get new modules to be used for the following week.

4:00 Family Time

onwards