Doña Monserrat Lopez Memorial

GRADE__8____ School: High School Grade Level: Grade 8

LESSON PLAN Learning
Teacher: Ma’am Jaryl Pacheca Area: TLE
Teaching Dates Quarter:
and Time: 1st Quarter

I. OBJECTIVES
A. Content Standards The learner demonstrates an understanding of the basic concepts and underlying
theories in Fishport/Wharf operation

B. Performance Standards The learner independently demonstrates common competencies in Fishport/Wharf

C. Learning
Competencies/Objectives
Write the LC code for each
operation as prescribed by TESDA Training Regulation.
The learners should be able to;
Cognitive: Identify the different concept of fish wharf operation and types of aquatic
animals captured for food
Affective: Distinguish the process of managing fishes and other aquatic animals in the
fish wharf
Psychomotor: Provide solution to issues and problems in Fish Wharf Operation

II. CONTENT

:Topic Fish Wharf Operation

Topic Explore the intersection of logistics, economic considerations, and

:Integration environmental sustainability in Fish Wharf Operations.

Values
:Integration Incorporating ethical, environmental, and social values into the management
and practices of the wharf.
III. LEARNING
RESOURCES
A. References Fish-wharf-operation-NC-II-CG

1. Teacher’s Guide pages N/A

2. Learner’s Material pages N/A

3. Textbook pages N/A
4. Additional Materials N/A
from the Learning
Resource (LR)
portal
B. Other Learning Resources https://www.tesda.gov.ph/Downloadables/TR%20-%20FishportWharf
%20Operations%20NC%20I.pdf

IV. PROCEDURES Teachers Activity Students’ Activity

A. Reviewing the previous
lesson or presenting the
new lesson
Good morning, class! Good morning, ma’am
Before we start, let’s acknowledge first the presence
of our almighty God. Kindly stand for the opening
prayer.

(Julie led the prayer)

Julie, kindly lead the prayer.

Thank you, Ms. Julie, for the prayer

 Are there any students absent today? Please note (Athena will check the
down the names of the absent students, Athena, if attendance.)
there is, and give it to me later

“Can anyone remember what we discussed in our (Learners will raise their
previous class? Let’s see who can recall the main hands, and starts to recall
point.” the topic that been
discussed in the past
Today, we'll be delving into a fresh lesson. lesson.)

Are you prepared to acquire new knowledge today? yes, ma’am

B. Establishing a purpose for Before we proceed let’s have first an overview of our
the lesson lesson today by introducing to you, our objectives.
(Student’s read in unison)
Kindly please read everyone!
The learners should be able
to:

Cognitive: Identify the

concept of fish wharf
operation and types of
aquatic animals captured for
food.
Affective: Distinguish the
process of managing fishes
and other aquatic animals in
the fish wharf.
Psychomotor: Provide
solution to issues and
problems in Fish Wharf
Operation.

C. Presenting Today, we're going to explore the incredible variety of

examples/instances of the aquatic animals captured for food commonly found in
new lesson fish wharf.
(Activity)
Let’s play a game called ‘Fish Wharf Scavenger Hunt’

(The teacher will give the activity instructions to the

class)

-I will divide the class into 2

- Each group will receive a list of name and
characteristics to help you find the aquatic animals
found in fish wharf that pasted around the classroom
-Once you find a picture, confirm it by matching the
name, characteristics and the pictures on the board.

Salmon
-have streamlined bodies.
This body shape allows them
to move faster, reduce drag,
and increase efficiency in
water habitats.
 Squid
-have a specialized ink sac,
and when threatened, they
release a dark ink cloud to
create a smokescreen,
allowing them to escape from
predators.

Tuna
-have a sleek and streamlined
body shape, which reduces
drag as they move through the
water.

COD
-dark-spotted fish with three
dorsal fins, two anal fins, and
a chin barbel

Oysters
-known for their hard,
protective shells. They
continuously build and repair
their shells, a process that
involves extracting calcium
carbonate from the water.

Sardines
-well-known for their schooling
behavior, where large groups
swim together in coordinated
patterns. This behavior
provides protection against
predators and enhances their
chances of finding food.

Clams
have a two-part, hinged shell
that opens and closes. This
bivalve structure provides
protection and allows them to
burrow into the sediment for
shelter.
 Lobster
-have two types of claws—
crusher claws and pincher
claws.

Crabs
-known for their distinctive
way of moving—sideways.
Their bodies are flattened, and
their walking legs are
positioned laterally, allowing
for efficient sideways
locomotion.

Shrimp
-have a distinct fan-like tail
located on their abdomen.
This tail is used for rapid
backward swimming

Well done, class! Based on our activity, what do you Ma’am I think our lesson for
think is our topic for today? today is about fish wharf
operation

Excellent guess!

D. Discussing new concepts Today, I'll show you a video to reinforce your
and practicing new skills #1 understanding of fish wharf operation. Watch and
listen to the video attentively because I will ask a
question afterwards.
(The learners are listening and
(video playing) watching)

(The learners are raising their

So, class based on the video you watched, what do hands.)
you observe?

Where is the fish wharf usually situated? Near the coast or in harbors
to receive fish catches,
ma’am.
What else did you observe in the video?

Yes, Alipater?
(Student will answer)
I'll be dividing you into 2 groups.

(Teacher will read the instruction for the group activity)

Instruction: Group Reporting

1. Each group will be given a specific topic to be
discuss to the class.
2. Each group will be given 5 minutes to discuss their
answers to their respective groups.
3. Each group must have 1 or 2 representatives to
present their work.

Activity 2: (Group Reporting)

Identify the different concept and process in fish wharf
operation

GROUP 1: Classification of Fish and Fish Products

 Species: Categorization based on the specific

type of fish, such as salmon, tuna, cod, etc.
 Size: Sorting fish products according to their
size, relevant for market preferences and
culinary applications.
 Quality: Grading based on quality parameters,
including freshness, texture, and taste.
 Processing Level: Distinguishing between
fresh, frozen, smoked, canned, or other
processed forms of fish products.
 Market Destination: Classifying based on the
intended market, whether domestic or
international.
 Preservation Method: Categorizing fish based (Each group will proceed to
on the preservation method used, such as their task)
fresh, frozen, salted, smoked, or canned.
 Usage: Identifying fish products based on their
culinary use, whether for direct consumption or
as ingredients in various dishes.
 Form: Differentiating fish products in various
forms, including whole fish, fillets, steaks, or
ground fish.
 Packaging Type: Classifying based on the
packaging format, such as vacuum-sealed,
canned, or bulk packaging.
 Nutritional Content: Categorizing based on
nutritional aspects, including omega-3 content,
protein levels, and other nutritional values.

GROUP 4: Process of managing fishes and other

aquatic animals in the fish wharf.

 Harvesting: Fishermen catch aquatic animals

using various methods such as nets, hooks, or
traps. Proper harvesting techniques are
essential to minimize stress and damage to the
catch.
 Handling and Sorting: Once caught, fishes
and other aquatic animals need careful
handling to prevent injuries and maintain
product quality. Sorting is done to separate
different species and sizes.
 Storage: Adequate storage facilities are crucial
to preserve the freshness of the catch. Cold
storage or ice helps maintain the quality of the
 fish until it reaches the market.
 Processing: Some fish wharves may have
processing facilities where fishes are cleaned,
gutted, and prepared for market. This step
adds value to the product and ensures it meets
quality standards.
 Quality Control: Regular inspections are
necessary to ensure that the aquatic animals
meet health and safety standards. This may
include checking for contaminants and
adherence to sustainable fishing practices.
 Transportation: Efficient transportation
methods, such as refrigerated trucks or
containers, are employed to move the products
from the fish wharf to various markets while
maintaining their freshness.
 Distribution Market: Coordinating with
distributors and markets to ensure a timely and
efficient supply chain is crucial. Proper
documentation and compliance with regulations
are also essential for international exports.
 Environmental Considerations: Sustainable
practices and environmental responsibility are
increasingly important. Fish wharves may
implement measures to reduce bycatch, protect
ecosystems, and promote responsible fishing
practices.

Here’s the Rubrics for your scoring.

Rubrics for scoring:

Score None, ma’am
Clear explanation 5 pts
Concise and accurate 5 pts
term explanations
Demonstrated 5 pts
teamwork and
problem-solving.
Clear and engaging 5 pts
delivery

Do you have any question or clarification?

Alright, I hear none, you may now proceed

.
E. Discussing new concepts Okay class, Times Up!!
and practicing new skills
#2
(Analysis) Group 1 are you ready? Yes ma’am

Alright, let’s hear the work of group 1. Group 1 will present their work

Good Work Group 1

Group 2 will present their

Let’s hear the work of Group 2. work

Good Work Group 2

 Well done class, let’s give 5 claps to each group

F. Developing mastery Regarding with the activities, we learned about the

(Leads to Formative different concept and process of fish wharf operation.
Assessment 3)
(Abstraction)
Here’s my question.

Why is the timely arrival of fishing vessels crucial

during the unloading process at the seashore?
Timely arrival is crucial to
maintain the freshness of the
catch, minimizing the time fish
spend out of water.

How do different preservation methods, such as

freezing or smoking, cater to diverse consumer
demands?
Different preservation
methods cater to diverse
consumer demands by
offering varied textures,
flavors, and shelf lives.
What overarching principles and practices contribute
to the sustainable management of fishes and aquatic
animals in fish wharves, considering the entire supply
chain from harvesting to market distribution?

Sustainable fish wharf

G. Finding practical
applications of concepts
and skills in daily living
H. (Application)
management requires proper
harvesting, careful handling,
effective sorting, cold storage,
value-adding processing,
rigorous quality control,
efficient transportation,
coordinated market
distribution, and a
commitment to environmental
responsibility. These practices
ensure a high-quality and eco-
friendly supply of aquatic
Good job, class! You are really listening to our products.
discussion today
Let’s have another activity
-I will divide you into 4 groups (by counting off)
- and each group’s representative will select one
problem or issue from the provided list.
-The teams then have 3 minutes to analyze and identify
the problem, brainstorm potential solutions, and
present their proposed solutions to the class.

(Group 1 possible solution)

Solution: Address overfishing
by employing sustainable
practices, including catch
limits, strict regulations,
responsible gear use, and
 establishing marine protected
areas for fish population
recovery. Collaboration
between governments,
communities, and industry is
essential.

Overfishing

(Group 2 possible solution)

Solution: Combat bycatch by
promoting the adoption of
circle hooks, LED lights on
fishing gear to reduce sea
turtle entanglement, and
introducing penalties for non-
compliance with bycatch
reduction measures.
Additionally, investing in
research for new, more
selective fishing gear can
Bycatch further minimize unintended
catches.

(Group 3 possible solution)

Solution: Address climate
change in fish wharf
operations with energy-
efficient practices, sustainable
energy transition, climate-
resilient infrastructure, and
stakeholder education for
increased resilience.

Climate change
(Group 4 possible solution)
Solution: Improve quality
control in fish wharf operations
by implementing advanced
technology for real-time
monitoring, establishing
stringent quality standards,
providing training for
personnel, and conducting
regular audits to ensure
Quality Control Challenges compliance.

I. Making generalizations and So, class overall, have you learned something from Yes!
abstractions about the our lesson today?
lesson
Alright, so

What key principles characterize the effective handling (Student’s possible answer)
and preservation of fish and fish products, ensuring Effective seafood handling:
quality, freshness, and sustainability in the seafood maintain proper temperature,
industry? ensure hygiene, use rapid
processing, follow sustainable
fishing practices. Key roles:
 proper packaging, labeling,
and traceability for quality,
freshness, and sustainability.
How do challenges like overfishing climate change,
and bycatch collectively affect the sustainability and
resilience of the fishing industry?
(student’s possible answer)
Overfishing, climate change,
and bycatch harm fish stocks,
disrupt ecosystems, and
threaten the fishing industry's
sustainability and resilience.
Sustainable practices are vital
for mitigating these
challenges.
J. Evaluating learning Since, we are done with our lesson for today, get a 1/4
sheet of pad paper and answer the quiz.

Instruction: Read and analyze each statement. Write (The learners will answer the
the letter only that corresponds to your answer. evaluation.)

1. What is the primary purpose of using cranes during

the unloading process at the seashore?

a) Sorting fish products

b) Ensuring careful handling
c) Packaging for transport
d) Loading into moving vans

2. Why is sorting and grading conducted at the

seashore during unloading?

a) To determine the quantity of fish caught

b) To meet specific market requirements Answer
c) To facilitate secure transit 1. B) Ensuring careful
d) To prepare documentation for traceability handling
2. B) To meet specific market
3. What is the main objective of packaging fish requirements
products at the seashore? 3. C) Ensuring hygiene and
quality standards
a) Sorting and grading 4. C) Transportation
b) Transportation preparation preparation
c) Ensuring hygiene and quality standards 5. B) Handling techniques
d) Loading into moving vans 6. C) To ensure effective
logistics and traceability
4. Which process involves documenting loaded 7. B) Packaging for
products' quantity and destination at the seashore? protection
8. B) Freezing, smoking, or
a) Packaging for transport canning
b) Loading into moving vans 9. C) Cranes
c) Transportation preparation 10. B) To maintain freshness
d) Unloading from fishing vessels and quality of fishery
5. What is emphasized during the unloading process products
to maintain the quality of captured fish for food?

a) Sorting and grading

b) Handling techniques
c) Packaging for protection
d) Transportation considerations

6. Why is proper documentation crucial for fish

products during unloading?
 a) To facilitate sorting and grading
b) To meet market requirements
c) To ensure effective logistics and traceability
d) To determine the quantity of fish caught

7. Which consideration is essential when loading fish

products into a moving van?

a) Sorting and grading

b) Packaging for protection
c) Handling techniques
d) Transportation preparation

8. What preservation methods are mentioned for

fishery products?

a) Sorting and grading

b) Freezing, smoking, or canning
c) Packaging for transport
d) Handling techniques

9. During the unloading process, what specialized

equipment is employed to lift containers or baskets
filled with fish from the fishing vessels to the
seashore?

a) Refrigerated trucks
b) Cargo ships
c) Cranes
d) Moving vans

10. What is the primary objective of conducting quality

control during fish wharf operations?

a) To determine the quantity of fish caught

b) To maintain freshness and quality of fishery
products c) To facilitate secure transit
d) To ensure effective logistics and traceability.

Answer
1. B) Ensuring careful handling
2. B) To meet specific market requirements
3. C) Ensuring hygiene and quality standards
4. C) Transportation preparation
5. B) Handling techniques
6. C) To ensure effective logistics and traceability
7. B) Packaging for protection
8. B) Freezing, smoking, or canning
9. C) Cranes
10. B) To maintain freshness and quality of fishery
products

K. Additional activities for

application or remediation
V. REMARKS
VI. REFLECTION
 A. No. of learners who earned
80% in the evaluation

B. No. of learners who require

additional activities for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did this work?
F. What difficulties did I
encounter that my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?

Prepared by:

Jaryl Pacheca
BTLED HE-2A