Republic of the Philippines

DEPARTMENT OF EDCUATION

K to 12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION

CURRICULUM GUIDE
Exploratory Course on
FOOD (FISH) PROCESSING
 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING

(Exploratory)

TABLE OF CONTENTS

Introduction........................................................................................................................................................................................................ 3

Background Information

The Overall Goal of the K to 12 Curriculum ............................................................................................................................................. 3

The Conceptual Framework of the Teaching of TLE ................................................................................................................................ 3

The TLE Exploratory Courses ................................................................................................................................................................. 5

Time Allotment …………………………………………………………………………………………………………………………………………6

The Learning Modules and Lessons .................................................................................................................................................................. 6

New Feature of the Teaching of TLE ................................................................................................................................................................. 6

About the Learning Module

Design of the Module............................................................................................................................................................................... 7

Parts of the Lesson ................................................................................................................................................................................. 8

Reflection ........................................................................................................................................................................................................ 12

Curriculum Guide............................................................................................................................................................................................. 13

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 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING

(Exploratory)

Curriculum Guide for the Exploratory Course on Food (Fish) Processing

For you to get a complete picture of the complete TLE exploratory course on Food (Fish) Processing, you are hereby provided with the Curriculum
Guide on Food (Fish) Processing.

Learning
Content Standard Performance Standard Project / Activities Assessment Duration
Competencies

Unit of Competency : USE FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS


 
Written test 3 hours
Food(fish) processing 1. Appropriate tools, equipment Performance
tools and equipment/ and utensils are selected test

 Food (fish)processing
instruments according to food (fish)
processing methods. LO1. Select tools,
2. Faults and defects of tools,
 Faults and defects of
methods equipment
equipment and utensils are and utensils
tools, equipment and explained.
3. Defective tools, equipment 1. Demonstrate on
instruments in food
and utensils are reported in calibrating refractometer
(fish) processing
accordance with farm 2. Demonstrate using
 Reporting procedures
equipment
procedures. salinometer
3. Demonstrate using

.
blender
1. Procedures in using 1. Printed procedures/ brochures/ LO2. Use tools, 4. Demonstrate stowing 3 hours
the standard catalogues are consulted and equipment equipment and
measuring devices reviewed according to and instruments.
 Sanitizing procedures
and instruments specified food processing
instruments
methods.
2. Standard procedures in using following
(include topics on
sanitizing agents) tools, equipment and standard
2. Calibrating measuring instruments are recalled and procedures
devices and strictly followed according to
manufacturer’s specifications
 Using the appropriate
instruments
3. Devices and instruments for

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 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING

(Exploratory)

Learning
Content Standard Performance Standard Project / Activities Assessment Duration
Competencies
food(fish) processing measuring are properly
tools ,equipment and checked, sanitized and
instruments calibrated prior to use.
4. Tools, equipment and
instruments are safely used
according to job requirements
and manufacturers’
specifications.

 Procedures in 1. Switching off/unplugging LO3.Perform post- 1. Perform preventive  3 hours

cleaning, sanitizing procedures of food (fish) operation activities. maintenance of can sealer
equipment and processing equipment is and pressure cooker.
instruments prior to described in accordance with
manufacturer’s specifications.

storage
Switching off and 2. Food processing tools are
unplugging food (fish) cleaned, sanitized and stored
as required according to

processing equipment
Cleaning and manufacturer’s specifications
and workplace policies and

sanitizing procedures
regulations.
Storing food
3. Procedures in cleaning,
processing tools,
sanitizing and storing food
equipment and
processing equipment and

instruments
instruments are described
Procedures in minor according to manufacturer’s
preventive machine specifications and workplace

maintenance policies and regulations.
Various condition of 4. Minor preventive maintenance
machine
 serviceable
procedures on equipment and

 repairable
instruments are discussed in
line with organization’s
 defective maintenance system.

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 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING

(Exploratory)

Learning
Content Standard Performance Standard Project / Activities Assessment Duration
Competencies
 Disposal of defective 5. Defective tools, equipment and
tools, equipment and instruments are disposed
instruments relating to according to environmental
environmental laws procedures.
(DENR, LGU, etc.)and
waste management
procedures

Unit of Competency: PERFORM MATHEMATICAL COMPUTATIONS

 

Weights and 1. Records of weights and LO1. Gather and Present data in textual form Written test 3 hours
measurements measurements of raw tabulate the Performance
 Gravimetric materials and ingredients are recorded test
 Volumetric gathered and summarized data
 Lengths, diameter, according to workplace relevant to
widths standard operating procedure. processed
 Seam 2. Records of weights and food


measurements measurements of finished production.
Hotness/coldness processed products are
gathered and summarized

temperature
Concentrations of according to workplace
solutions standard operating
procedures.
Demonstrate understanding
on: 3. Summarized data are
tabulated according to
enterprise requirements.

 

Basic Mathematical 1. Raw materials and ingredients LO2.Review various Exercise or drill on Written test 3 hours


Skills: and percentage formulations formulations. computations of various Performance
Ingredient are checked/counter checked formulations used for raw test
formulations according to approved ingredients and finished

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 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING

(Exploratory)

Learning
Content Standard Performance Standard Project / Activities Assessment Duration
Competencies
 Percentage specifications and enterprise products of fish processing.


formulations requirements.
2. Finished products and

Conversions
Ratios and proportions percentage formulations are
reviewed according to
approved specifications and
enterprise requirements.

 

Spoilage and rejects 1. Data on actual spoilage and LO3.Calculate the Written test 3 hours
and corresponding rejects and corresponding production Performance


percentages percentage equivalents are input and test
Recoveries and yields calculated according to
output.
and corresponding enterprise requirements.
percentages 2. Data on actual yields and
recoveries and
corresponding percentage
equivalents are calculated
according to enterprise
requirements.
3. All calculated data are
recorded according to
enterprise requirements.

Demonstrate understanding


on:

 
Prepare paper on costs of Written test
Ingredient 1. Costs of production are production. Performance 3 hours
LO4.Compute the

formulations computed according to test
Percentage standard procedures costs of
2. Computed costs of

formulations production.
Conversions production are reviewed and
validated according to

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 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING

(Exploratory)

Learning
Content Standard Performance Standard Project / Activities Assessment Duration
Competencies


Ratios and proportions enterprise production
Spoilage and rejects requirements.
and corresponding


percentages
Recoveries and
rejects and
corresponding


percentages
Simple record keeping
Unit of Competency: INTERPRET PLANS AND DRAWINGS
1. Lay –out plans of fish 

Demonstrate understanding LO1. Interpret lay- Project on flow chart in Written test 3 hours


on: processing area are out plan. manufacturing smoked bangus. Performance

 Fish processing
interpreted based on set test
standards.
2. Signs and symbols are
 Lay-out plan of fish
activities
translated according to
established standards.
 Signs and symbols in
processing area

lay-out plan and

 Different packaging for 

processing area


1. Fish products are packaged LO2. Perform outer Make a label for canned fishery Written test 3 hours

 Designing packaging
fish products according to requirements and packaging product Performanc
packaging standard procedures. e test
procedures.
 Proper labeling (signs,
materials
2. Packaged fish products are
symbols, content, labeled according to quality
ingredients, etc.) control standards

Unit of Competency: APPLY FOOD SAFETY AND SANITATION

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 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING

(Exploratory)

Learning
Content Standard Performance Standard Project / Activities Assessment Duration
Competencies
 

GMP Requirements 1. Personal hygiene and LO1.Observe Perform the operation sheet on Written test 3 hour


on Personal Hygiene good grooming is practiced personal Hand Washing Techniques As Performance
Personal protective in line with workplace hygiene and A Means Of Practicing Hygiene test
health and safety

equipment good And Good Grooming
Parts and functions of requirements.
2. Personal protective grooming.
personal protective
equipment is cleaned,

equipment
checked and sanitized.
Workplace health and


safety requirements
Good grooming and
personal hygiene (ex.
Washing of


hands,etc.)
Sanitizing PPE

 

Safety measures and 1. Sanitary practices in food LO2. Implement Written test 3 hours


practices safety are implemented in line food safety Performance


with workplace safety

First aid procedures practices. test
ood safety principles regulations.
2. Cleanliness and sanitation

and practices
Good food should be strictly observed.
manufacturing 3. Safety measures are applied
according to workplace rules

practices
TQM and other food and regulations.
quality system 4. First aid procedures are
applied and coordinated with

principles
Codes and regulations concerned personnel
according to workplace
standard operating
procedures.

*TWG on K to 12 Curriculum Guide – version January 31, 2012 8

 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING

(Exploratory)

Learning
Content Standard Performance Standard Project / Activities Assessment Duration
Competencies
 

HACCP, 1. Food safety hazards must LO3. Conduct work Demonstrate different ways 3 hours
have and implemented of disposing liquid wastes

Proper waste disposal in accordance
Environmental HACCP plan. with
protection and 2. Monitoring procedures are
environmental
strictly followed.

concerns policies and
3. Record keeping systems to

Monitoring practices
document monitoring and procedures
Record keeeping
corrective actions are

procedures
developed.

 Environmental 1. Preparedness and mitigation LO4. Participate in Conduct a drill on what to  4 hours


hazards activities. improving do in an accidental
Procedures used to 2. Response activities during a environment chemical spill in a food
prevent or control chemical spill. processing plant
al practices
3. Rehabilitation activity after a

environmental risks at work.
chemical spill.

Mitigation procedures


Disaster preparedness
Basic concepts of
hazard identification
risk assessment and


control options.
Identifying and


responding to hazards
Investigating incidents
and improving
environmental
management and


resource utilization
Impact of work
practices on resource
utilization and wastage

*TWG on K to 12 Curriculum Guide – version January 31, 2012 9

 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING

(Exploratory)

Learning
Content Standard Performance Standard Project / Activities Assessment Duration
Competencies
 Handling requirements


for hazardous waste
Procedures for
responding to
unplanned incidents
such as spills and
leaks as relevant to


the work area
Rehabilitation
procedures
40 Hours

*TWG on K to 12 Curriculum Guide – version January 31, 2012 10