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Fish Processing CG
Fish Processing CG
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
These are the list of specializations and their pre-requisites.
Specialization Number of Hours Pre-requisite
1. Animal Production (NC II) 480 hours
2. Aquaculture (NC II) 320 hours
3. Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production
4. Artificial Insemination (Swine) (NC II) 160 hours Animal Production
AGRI-FISHERY ARTS
8. Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
9. Hairdressing (NC II) 320 hours
10. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
11. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
12. Handicraft (Needlecraft) (Non-NC) 160 hours
13. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
14. Household Services (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
15. Housekeeping (NC II) 160 hours
16. Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
17. Tour Guiding Services (NC II) 160 hours
18. Tourism Promotion Services (NC II) 160 hours
19. Travel Services (NC II) 160 hours
20. Wellness Massage (NC II) 160 hours
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 1 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 2 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
Grade 7/8 (Exploratory)
Course Description:
This Module is an exploratory and introductory course which leads to Food (Fish) Processing National Certificate Level II (NC II). It covers four common competencies
that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools, equipment and paraphernalia; 2)
performing mensuration and calculation; 3) interpreting technical drawing and plans and; 4) applying food safety and sanitation.
The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to the course and; 3)
exploration on career opportunities.
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 3 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
customers
1.5. Determine the profile potential
competitors
1.6. Generate potential business idea based
on the SWOT analysis
LESSON 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS (UT)
1. Food (fish) processing tools, equipment The learner demonstrates The learner uses and maintain LO 1. Select tools, equipment, utensils TLE_AFFP7/8
and instruments understanding of uses and appropriate food (fish) and instruments UT- 0a-1
2. Faults and defects of tools, equipment maintenance of food (fish) processing tools, equipment, 1.1. Select tools, equipment, utensils and
and instruments in food (fish) processing tools, instruments and utensils and instruments according to food (fish)
processing equipment, instruments reports accordingly upon processing method
3. Reporting defective tools, equipment and utensils in food (fish) discovery of defect/s. 1.2. Explain the defects in tools,
and utensils processing. equipment, utensils and instrument
1.3. Follow procedures in reporting
defective tools, equipment, utensils
and instruments
4. Standard measuring devices and LO 2. Use tools, equipment, TLE_AFFP7/8
instruments instruments and utensils by following UT-0b-2
5. Sanitizing tools, equipment, the standard procedures
instruments, and utensils 2.1. Interpret a food processing procedure
6. Calibration of measuring devices and 2.2. Apply standard procedures in using
instruments tools, equipment, instruments, and
7. Selection of food (fish) processing tools, utensils
equipment, instruments and utensils 2.3. Calibrate tools, equipment instruments
and utensils
2.4. Follow procedures in sanitizing tools,
equipment, instruments and utensils
2.5. Use tools, equipment, instruments, and
utensils according to job requirements
and manufacture’s specification
8. Storing tools, equipment, instruments LO 3. Perform post-operation activities TLE_AFFP7/8
and utensils 3.1. Apply procedures in switching UT-0c-3
9. Minor preventive machine maintenance off/plugging off food (fish) processing
10. Disposal of defective tools, equipment, tools, equipment, instruments and
instruments and utensils utensils
3.2. Follow steps in cleaning and sanitizing
tools, equipment, instruments and
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 4 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
tools before storing
3.3. Perform minor preventive machine
maintenance
3.4. Explain the proper disposal of defective
tools, equipment, instruments and
utensils
LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)
1. Weights and measurements The learner demonstrates The learner performs basic LO 1. Tabulate the recorded data TLE_AFFP7/8
1.1 Gravimetric understanding of basic measurements and calculation relevant to production of processed MC-0d-1
1.2 Volumetric measurements and that relate with weight and food
1.3 Lengths, diameter, widths calculation. measurements. 1.1. Record weights and measurements of
1.4 Seam measurements raw materials and ingredients
2. Hotness/coldness temperature 1.2. Summarize/sum up recorded weights
and measurements of processed
products
1.3. Perform how a seam is measured
3. Basic mathematical skills in computing The learner demonstrates The learner performs basic LO 2. Review various formulations TLE_AFFP7/8
3.1. Ingredients formulation understanding of basic mathematical skills that relate 2.1. Check raw materials, ingredients and MC-0d-2
3.2. Percentage formulation mathematical skills that with weight and measurements. percentage formulations according to
3.3. Conversions: ratios and proportions relate with estimation and approved specifications and enterprise
basic calculation. requirements
2.2. Re-check percentage formulations of
finished products according to
approved specifications and enterprise
requirements
4. Spoilage and rejects The learner demonstrates The learner exhibits basic LO 3. Calculate the production inputs TLE_AFFP7/8
5. Recoveries and yields understanding of basic mathematical skills that relate and output MC-0e-3
mathematical skills that with computation of percentage 3.1. Compute for the percentage
relate with spoilage, of spoilage, rejects and equivalents of actual spoilage and
rejects and the percentage recovery of yields. rejects
of recovery of yields. 3.2. Calculate the percentage of actual
yields and recoveries according to
enterprise requirements
3.3. Record calculated data according to
enterprise requirements
6. Basic mathematical computation of The learner demonstrates The learner computes for LO 4. Compute for the costs of TLE_AFFP7/8
production costs understanding of basic production costs and performs production MC-0e-4
6.1. Ingredients formulations computation of production simple record keeping. 4.1. Follow the standard procedures in
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 5 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
6.2. Percentage formulations costs and simple record computing for production costs
6.3. Conversions keeping. 4.2. Validate the computed costs of
6.4. Ratios and proportion production according to enterprise
6.5. Spoilage and rejects production requirements
6.6. Percentage of recoveries and rejects
6.7. Simple record keeping
LESSON 3: INTERPRET PLANS AND DRAWINGS (ID)
1. Fish processing activities The learner demonstrates The learner interprets plans and LO 1. Interpret a layout plan TLE_AFFP7/8
2. Layout of fish processing area understanding of drawings that relate with basic 1.1. Explain the meanings of signs and ID-0f-1
3. Signs and symbols in layout plan interpreting plans and fish processing activities. symbol used in lay outing plan for fish
drawings that relate with processing activity
basic fish processing 1.2. Interpret layout plan for fish
activities. processing area according to standard
set
4. Packaging fish products The learner demonstrates The learner creates an LO 2. Perform outer packaging TLE_AFFP7/8
5. Designing packaging materials understanding of basic acceptable packaging for fish procedures ID-0f-2
6. Labels and symbols used in packaging principles of design, labels products. 2.1. Design packaging materials for fish
and symbols used in products
packaging fish products. 2.2. Label packaged fish products according
to quality control standards
LESSON 4: APPLY FOOD SAFETY AND SANITATION (OS)
1. GMP requirements on personal hygiene The learner demonstrates The learner observes basic LO 1. Observe personal hygiene and TLE_AFFP7/8
2. Personal protective equipment understanding of basic principles and rules to be good grooming OS-0g-1
3. Workplace health and safety principles and rules to be observed to ensure food safety 1.1. Explain the importance of good
requirements observed to ensure food and sanitation when he/she grooming in a workplace
4. Good grooming safety and sanitation when packages fish products. 1.2. Follow the procedures in cleaning,
5. Sanitizing PPE he/she packages fish checking and sanitizing personal
products. protective equipment
6. Safety measures and practices LO 2. Implement food safety practices TLE_AFFP7/8
7. First aid 2.1. Discuss the sanitary practices in food OS-0g-2
8. Practices in manufacturing good food safety
9. TQM 2.2. Explain the importance of cleanliness
10. Codes and regulations and sanitation in a workplace
2.3. Observe practices in manufacturing
good food
2.4. Perform first aid according to
workplace standard and operating
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 6 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
procedures
11. HACCP LO 3. Conduct work in accordance with TLE_AFFP7/8
12. Waste disposal environmental policies and procedures OS-0h-3
13. Environmental protection 3.1. Explain the importance of
14. Monitoring practices implementing the HACCP plan
15. Record keeping procedures 3.2. Discuss how a sound monitoring
practices is done
3.3. Develop a plan to document and
monitor corrective actions on
environmental protection
16. Environmental hazards LO 4. Participate in improving TLE_AFFP7/8
17. Prevention and control of environmental environmental practices at work OS-0i-j-4
risks 4.1. Explain environmental hazards
18. Disaster preparedness and identification 4.2. Discuss how environmental risks,
19. Risk assessment and control options hazards and incidents can be
20. Identifying and responding to hazards prevented and controlled
21. Investigating incidents 4.3. Plan ways in managing ad utilizing
22. Management and utilization of resources in the environment
environmental resources 4.4. Suggest ways to avoid wastage
23. Practices on resource utilization and 4.5. Observe rehabilitation procedures
wastage
24. Handling hazardous waste
25. Rehabilitation procedures
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 7 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
(160 hours)
Course Description:
This a course which leads to the specialization on Food (Fish) Processing National Certificate (NC I), it covers (4) four of the (7) seven core competencies that a high
school student ought to possess, namely: 1) implement sampling procedure; 2) inspect and sort materials and products; 3) dispense non-bulk ingredients; and 4) prepare
raw and packaging materials and supplies for processing;
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 14 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
(160 hours)
Course Description:
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 high school student ought to poses, namely: 1) operate basic equipment; 2) clean and sanitize equipment for processing packaging area; and 3) load and unload raw
materials, product and supplies.
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 16 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
LESSON 6: CLEAN AND SANITIZE EQUIPMENT AND PROCESSING/PACKAGING AREA (CS) (Note: Research components should be included in all activities)
1. Preparing for cleaning equipment and The learner demonstrates The learner independently LO 1. Prepare for cleaning TLE_AFFP9-
processing/packaging area understanding of cleaning demonstrates the given 1.1. Identify cleaning/ sanitizing supplies 12CS-IIIa-e-
2. Preparing supplies, materials and utilities and sanitizing the procedures in cleaning and and materials, and utilities 1
for cleaning and sanitation equipment and work areas sanitizing the food processing 1.2. Confirm availability of
3. Purpose and basic principles of cleaning which include the food equipment and packaging cleaning/sanitizing supplies and
and sanitation processing and packaging areas. materials, and utilities according to
4. Consequences of contamination of areas cleaning and sanitizing requirements
process flows by cleaning solutions and 1.3. Prepare mixture of sanitizing solutions,
related safeguards as necessary, according to workplace
5. Cleaning and sanitation requirements for requirements and application
equipment and processing/packaging 1.4. Clear equipment and
area processing/packaging area in
6. Methods used to render equipment and preparation for cleaning according to
processing/packaging area safe to clean workplace requirements and
and sanitize manufacturer’s specifications.
7. Characteristics and functions of cleaning 1.5. Render safe to clean the
and sanitizing chemicals, including processing/packaging area according to
proper handling, use and storage workplace procedures and
8. Purpose and limitations of protective manufacturer’s specifications
clothing and equipment
9. Practicing OHS
10. Regulatory/ Legislative requirements
11. Using PPE
12. Cleaning and sanitizing equipment and LO 2. Clean and sanitize equipment and TLE_AFFP9-
processing/packaging area processing / packaging area to meet 12CS-IIIf-j-
13. Inspecting equipment and workplace requirements. 2
processing/packaging area 2.1. Clean and sanitize equipment and
14. Identifying and reporting unacceptable processing/packaging area according to
equipment and processing/packaging workplace procedures, OHS
area requirements, and manufacturer’s
15. Storing cleaning equipment and specifications
chemicals 2.2. Inspect equipment and
16. Proper disposal of waste from cleaning processing/packaging area according to
process required operating conditions and
17. Restoring equipment and cleanliness
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 18 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
processing/packaging area to operating 2.3. Identify and report unacceptable
order equipment and processing/ packaging
18. Completing records area conditions according to workplace
19. Regulatory/legislative requirements procedures
20. Workplace requirements 2.4. Store cleaning equipment and chemicals
21. OHS requirements according to workplace procedure
22. Manufacturer’s specifications 2.5. Dispose waste from cleaning process
according to workplace and OHS
requirements, and regulatory/legislative
requirements
2.6. Restore equipment and
processing/packaging area to operating
order according to workplace
procedures
2.7. Complete records in line with workplace
requirements
LESSON 7: LOAD AND UNLOAD RAW MATERIALS, PRODUCTS AND SUPPLIES (LD) (Note: Research components should be included in all activities)
1. Selection of loading and unloading The learner demonstrates The learner demonstrates LO 1. Load and unload raw materials, TLE_AFFP9-
procedures understanding of proper independently the given products and supplies. 12LD-IVa-e-
2. Basic principles and procedures for procedure in loading and procedures in loading and 1.1. Select loading and unloading procedures 1
loading and unloading unloading of raw unloading raw materials, according to workplace and OHS
3. Identifying dangerous or hazardous raw materials, products and products and supplies in food requirements
materials, products and/or supplies supplies in food (fish) (fish) processing in accordance 1.2. Identify and handle dangerous or
4. Identifying raw materials, products processing. with workplace requirement. hazardous raw materials, products
and/or supplies requiring special and/or supplies in accordance with
handling and/or documentation OHS, regulatory and legislative
5. Packing and unpacking raw materials, requirements
products and/or supplies 1.3. Identify raw materials, products and/or
6. Loading raw materials, products and/or supplies requiring special handling.
supplies 1.4. Follow special handling procedures
7. Selection and using of lifting aids and according to workplace requirements
appliances 1.5. Pack and unpack raw materials,
8. Unloading activities products and/or supplies according to
9. Identifying and controlling hazards and workplace requirements
risks 1.6. Load raw materials, products and/or
10. Material loading regulations supplies in accordance with relevant
11. Workplace procedures material loading regulations and
12. OHS requirements workplace procedures
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 19 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
13. Regulatory and legislative requirements 1.7. Select and use lifting aids and
appliances according to loading
procedures in compliance with
workplace requirements and legislation
1.8. Conduct unloading activities safely and
efficiently according to workplace
requirements
1.9. Identify and control hazards and risks
according to OHS and workplace
requirements.
1.10. Implement controls according to OHS
and workplace requirements.
14. Proper distribution of load LO 2. Secure and protect load TLE_AFFP9-
15. Methods of securing and protecting 2.1. Check load distribution to ensure that it is 12LD-IVf-h-
load even, legal and within the working 2
16. Warehouse plan/Site layout and capacity according to workplace
obstacles procedures
17. Workplace operating procedures 2.2. Check load to ensure that dangerous
18. Hazard and risk identification and goods and hazardous substances are
control appropriately segregated in accordance
19. Material loading regulations with regulatory and workplace
20. Workplace procedures requirements
21. OHS requirements 2.3. Secure load using the correct load
22. Regulatory and legislative requirements restraint and protection equipment,
23. PPE protective/safety gadgets carrying and garage conditions according
24. Awareness of Codes or regulations to workplace and OHS requirements
such as HACCP and GMP 2.4. Protect the load in accordance with legal
and workplace safety requirements
25. Selection and checking of raw LO 3. Complete documentation
materials, products and/or supplies 3.1. Select and check raw materials, products TLE_AFFP9-
inclusive of travel documents and and/or supplies for ability to travel in 12LD-IVi-j-3
permits accordance with relevant
26. Completing relevant records regulations/permit requirements
27. Legislative requirements 3.2. Complete all required records in
28. Workplace requirements accordance with legislative and
workplace requirements
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 20 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
(160 hours)
Course Description:
This a course which leads to the specialization on Food (Fish) Processing National Certificate (NC II), it covers (3) three of the (4) four core competencies that a high
school student ought to poses, namely: 1) process foods by salting, curing & smoking; 2) process foods by fermentation and pickling; and 3) process food by sugar
concentration.
LESSON 1: PROCESS FOOD BY SALTING, CURING AND SMOKING (SL) (Note: Research components should be included in all activities)
1. Preparing of tools, materials, The learner demonstrates The learner demonstrates LO 1. Prepare equipment, tools, TLE_AFFP9-
kitchen utensils and understanding on processing independently the procedures of materials and utensils 12SL-Ia-c-1
equipment for food curing, food by salting, curing and processing food by salting, curing 1.1. Prepare Equipment and tools for
salting and smoking smoking. and smoking. salting, curing and smoking in
2. Food processing methods- accordance with manufacturer’s
curing, salting and smoking specifications
3. Checking and calibrating 1.2. Check, sanitize and calibrate
apparatus and equipment for Equipment for the above food
the food curing, salting and processing methods in accordance
smoking with manufacturer’s specifications
4. Cleaning and sanitizing of 1.3. Prepare and sanitize kitchen utensils
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 22 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
tools, materials, kitchen for the above food processing
utensils and equipment for methods in accordance with
food curing, salting and manufacturer’s specifications
smoking 1.4. Prepare office equipment and
5. Office materials, supplies and materials/ supplies needed in
equipment accordance with approved
6. Occupational Safety and specifications
Hazard Standards (OSHS)
7. Clean and sanitize working
area
8. Wearing of Personal Protective
Equipment (PPE)
9. 5S principles
10. Recycling/by-product
utilization (3Rs principles)
11. Environmental protection and
concerns
13. Different types of raw LO 2. Prepare the raw materials TLE_AFFP9-
materials 2.1. Sort and grade raw materials are in 12SL-Id-f-2
14. Sorting and grading of raw accordance with specifications
materials 2.2. Prepare eggs for salting in
15. Cleaning and washing of eggs accordance with approved standard
16. Skinning and eviscerating of procedures
poultry 2.3. Prepare poultry for curing in
17. Deskining, deboning, slicing, accordance with approved
chopping and mincing of specifications and standard
meat. procedures
18. Cleaning, descaling, 2.4. Prepare meat for curing in
eviscerating, deboning, accordance with approved
filleting and washing of fish specifications and standard
and other marine products procedures
19. OSHS 2.5. Prepare fish/other marine products
20. Weighing of raw materials in accordance with approved
specifications and standard
procedures
2.6. Weigh prepared raw materials in
accordance with approved
specifications
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 23 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
21. Measuring and weighing salt LO 3. Prepare salting and curing TLE_AFFP9-
and other ingredients and solutions and mixtures 12SL-Ih-i-3
adjuncts for salting and curing 3.1. Measure and weigh required salt
22. Measuring and weighing and other ingredients and adjuncts
ingredients for pumping for salting and curing in line with
pickle, cover pickle and dry approved specifications and OHS
cure mixtures requirements
23. OSHS 3.2. Measure and weigh required
ingredients for pumping pickle,
cover pickle and dry cure mixture in
line with approved specifications
QUARTER 2
1. Mixing of curing ingredients LO 4. Cure the materials TLE_AFFP9-
and prepared materials 4.1. Mix curing mixture and prepared 12SL-IIa-b-4
2. Curing of mixture at room and materials in accordance with
refrigerated temperature. approved specifications and
3. Curing of different raw enterprise requirements
materials 4.2. Cure mixture at room temperature
or refrigerated temperature at
appropriate number of days
4.3. Submerged materials being cured
in solution to obtain even
distribution/ penetration of cure
mixture in line with approved
specifications
4. Draining from curing solution LO 5. Finish the cured materials TLE_AFFP9-
and washing of cured food 5.1. Wash and drain cured food 12SL-IIc-e-5
5. Cooking of cured products materials from the solution, in
6. Different cooking medium accordance with standard operating
7. Smoking of cured and cooked procedures
products 5.2. Cook drained cured materials in
8. Cooking the cured and appropriate cooking medium
smoked products 5.3. Smoke the cooked and cured
9. Transferring and cooling of products according to specifications
cooked products 5.4. Cook the cured and smoked
10. Finishing works for salting products
eggs (boiling and dipping to 5.5. Transfer the cooked products to
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 24 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
ghana solution) containers and cool according to
11. Characteristics of quality specifications.
cured, smoked and salted 5.6. Boil and dip in grana solution salted
products eggs according to approved
specifications
12. Documenting of daily LO 6. Prepare production report TLE_AFFP9-
production records 6.1. Document daily production input 12SL-IIf-g-6
13. Production data according to standard operating
14. Format of recording procedures
6.2. Record and present all production
data according to prescribed format
LESSON 2: PROCESS FOODS BY FERMENTATION AND PICKLING (FR) (Note: Research components should be included in all activities)
1. Preparing of tools, materials, The learner demonstrates The learner independently LO 1. Prepare equipment, tools and TLE_AFFP9-
utensils and equipment for understanding food demonstrates procedures of utensils 12FR-IIh-i-1
food fermentation and pickling processing by fermentation fermentation and pickling. 1.1. Select equipment, tools and
2. Food processing methods- and pickling. utensils for fermentation and
fermentation and pickling pickling are according to
3. Checking and calibarating requirements
apparatus and equipment for 1.2. Check and calibrate equipment,
the food fermentation and tools and utensils in accordance
pickling with manufacturer’s specifications
4. Cleaning and sanitazing of 1.3. Prepare and sanitize equipment/
tools, materials, utensils and utensils for the above food
equipment for food processing methods are
fermentation and pickling according to manufacturer’s
5. Occupational Safety and specifications
Hazard Standards (OSHS)
QUARTER 3
1. Different types of raw LO 2. Prepare raw materials TLE_AFFP9-
materials for food 2.1. Sort and grade raw materials 12FR-IIj-IIIa-2
fermentation and pickling according to approved criteria and
2. Weighing of raw materials enterprise requirements
3. Sorting and grading of raw 2.2. Prepare the sorted and graded fresh
materials fruits and vegetables according to
4. Cleaning, washing, peeling, required sizes and shapes
cutting and slicing of fresh 2.3. Prepare fish and other marine
fruits and vegetables products according to specifications
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 25 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
5. Cleaning, eviscerating, cutting
and washing of fish and other
marine products
6. OSHS
7. Preparation of ingredients for LO 3. Perform alcoholic fermentation TLE_AFFP9-
alcoholic fermentation of fruits and vegetables 12FR-IIIb-d-3
8. Alcoholic fermentation 3.1. Mix prepared fruit with water
procedures of fruits and according to specifications
vegetables 3.2. Boil mixture in accordance with
9. Mixing techniques juice and specifications and enterprise
vegetables requirements
10. Juice extractions and straining 3.3. Extract juice in accordance with
11. Heating of extracted juice specifications and enterprise
12. Characteristics of quality requirements
alcoholic fermented products 3.4. Cool and mix extracted juice with
other ingredients like sugar and
yeast in accordance with
specifications
3.5. Ferment juice for 1-2 weeks as
required
3.6. Filter and heat fermented juice
according to specifications
13. Preparation of ingredients for LO 4. Perform acetic acid/ lactic acid TLE_AFFP9-
acetic acid/lactic acid fermentation/ pickling of vegetables 12FR-IIIe-g-4
fermentation 4.1. Mix alcoholic liquid with mother
14. Acetic acid/lactic acid vinegar according to specifications
fermentation procedures of 4.2. Ferment mixture for 2-4 weeks
fruits and vegetables according to standard procedures
15. Mixing techniques 4.3. Filter mixture and clarify filtrate
16. Mixture straining/filtering and according to specifications
clarifying 4.4. Heat acetous liquid according to
17. Heating of acetous liquid specifications
18. Characteristics of quality
acetic acid/lactic acid
fermented products
19. Preparation of ingredients for LO 5. Ferment fish and other marine TLE_AFFP9-
fermenting of fish and other products 12FR-IIIh-i-5
marine products 5.1. Mix fish and other marine with
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 26 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
20. Salt and fish ratio required salt according to mixing
21. Fermentation procedures of requirements
fish and other marine 5.2. Ferment the mixture of fresh and
products other marine products for 1-2
22. Mixing techniques weeks in fermentation vats/vessels
23. Heating of fish paste/sauce according to standard procedures
24. Characteristics of quality 5.3. Heat fish paste/fish sauce according
fermented fish and other to standard procedures
marine products
25. Documenting of daily LO 6. Prepare production report TLE_AFFP9-
production records 6.1. Document daily production input 12FR-IIIj-6
25.1. Daily production input and output according to standard
(spoilage, rejects and operating procedures.
variances) 6.2. Presented all gathered production
25.2. Daily production output data presented in prescribed format
(yield, recoveries and
variances)
26. Production data
27. Format of recording
QUARTER 4
LESSON 3: PROCESS FOODS BY SUGAR CONCENTRATION (SC) (Note: Research components should be included in all activities)
1. Preparing of tools, materials, The learner demonstrates The learner demonstrates LO 1. Prepare Equipment, Tools and TLE_AFFP9-
kitchen utensils and understanding on food independently the method of food Utensils 12SC-IVa-b-1
equipment for preserving processing by sugar processing by sugar concentration. 1.1. Prepare equipment, tools and
foods by sugar concentration concentration. utensils for preserving foods by
2. Checking and calibrating sugar concentration in accordance
apparatus and equipment for with manufacturer’s manual
preserving foods by sugar 1.2. Calibrate equipment, tools and
concentration utensils in accordance with
3. Cleaning and sanitizing of manufacturer’s specifications
tools, materials, kitchen 1.3. Sanitize equipment, tools and
utensils and equipment for utensils for preserving foods by
preserving foods by sugar sugar concentration
concentration
4. Different types of raw LO 2. Prepare the raw materials TLE_AFFP9-
materials and its availability 2.1. Check availability of raw materials 12SC-IVc-d-2
for preservation by sugar according to required food
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 27 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
concentration processing methods
5. Food processing methods- 2.2. Clean and wash raw materials
sugar concentration 2.3. Peel, slice, chop and cut of raw
6. Sourcing of raw materials materials according to required
7. Sorting of raw materials sizes and shapes
8. Cleaning and washing fresh 2.4. Extract juice of the prepared fruits
fruits and vegetables, and vegetables through boiling for
9. Peeling, slicing chopping and jelly and marmalade making
cutting of fresh fruits and 2.5. Mix with sugar the prepared finely
vegetables chopped fruits and vegetables for
10. Slicing and cutting procedures jam making are mixed with sugar
of various fruits and 2.6. Cook in syrup the prepared fruits
vegetables and vegetables to be preserved
11. Size reduction method
12. Preparing fruits and
vegetables for the following:
a. Jelly making
b. Marmalade making
c. Jam making
d. Cooking in syrup
13. Pre-treatment of raw
sliced/cut raw materials
14. OSHS
15. Prepare ingredients for acid, LO 3. Prepare acid, pectin and sugar TLE_AFFP9-
pectic and sugar mixture mixture 12SC-IVe-f-3
16. Adjusting of acid, pectin and 3.1. Measure required amounts of
sugar mixture pectin, sugar and citric acid
17. Sugar and acid analysis according to approved
18. Using refractrometer, jelly and specifications
candy thermometer 3.2. Mix measured pectin, acid and
19. OSHS sugar with chopped fruit pulp/juice
extract/pieces of fruits according to
approved specifications
20. Procedures in processing LO 4. Cook sugar concentrates TLE_AFFP9-
steps/ procedures in 4.1. Cook mixture to required 12SC-IVg-i-4
preserving fruits and consistency
vegetables by sugar 4.2. Check the desired endpoint as
concentration specified
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 28 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
21. Using Polimeter
22. Checking/testing desired point
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 29 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
(160 hours)
Course Description:
This a course which leads to the specialization on Food (Fish) Processing National Certificate (NCI I), it covers the remaining (1) one of the (4) four core competencies
that a high school student ought to poses, namely: 1 ) Package finished/processed processed food products. An additional qualification related to Food Processing such as
Fish Product Packaging NC II may be offered for the remaining quarter/s of the school year.
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 31 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
5. Different packaging equipment and materials according to the
tools and utensils finished/processed food
6. Preparation of different packaging products specifications
equipment and tools and utensils 1.2. Wash and sterilize packaging
7. Monitor operation of packaging materials of varying sizes in
equipment accordance with
8. Cooling of finished/processed products manufacturer’s specifications
9. OSHS 1.3. Prepare appropriate tools and
equipment according to
specified packaging
requirements
1.4. Check packaging equipment
according to manufacturer’s
specifications
1.5. Monitor the operation of
packaging equipment to
ensure conformity with
specified product output
1.6. Cool to room temperature the
finished/processed products
as required
10. Packaging of finished products: LO 2. Undertake packaging of TLE_AFFP9-12PK-Id-
10.1. Cured products finished/processed food f-2
10.2. Salted eggs products
10.3. Fermented/pickled products 2.1. Place cooled cured products
10.4. Cooled processed products in appropriate packaging
10.5. Canned/bottled products materials
10.6. Sugar concentrate products 2.2. Place salted eggs in
10.7. Dried/dehydrated food trays/boxes in accordance
materials with specifications
11. Quality packaged products 2.3. Package and seal fermented
specifications /pickled products hermetically
12. OHS requirements in packaging according to enterprise
finished products requirements
2.4. Wrap cooled processed
products clean according to
specifications
2.5. Seal canned/bottled products
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 32 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
hermetically according to
approved specifications
2.6. Hot pack sugar concentrated
finished products in dry
sterile glass bottles
2.7. Package dried/dehydrated
food materials in appropriate
packaging materials
13. Purpose and basic principles of the post LO 3. Perform post packaging TLE_AFFP9-12PK-Ig-
packaging process procedures h-3
14. Effect of post packaging process on the 3.1. Seal and label packaged
end product finished/processed food
15. Procedures and requirements in post products according to
packaging process specifications
16. Identification, rectification and 3.2. Check condition of packaged
reporting of out-specification product, finished/ processed food
process and equipment products to ensure
17. Taking samples and conducting tests conformity with specified
18. Product changeover outputs
19. Sealing and labeling of packaged 3.3. Store packaged
products finished/processed food
20. Storage of packaged finished products products according to
21. Cleaning and sanitizing workplace, required temperature and
equipment, tools and utensils humidity
22. Disposing and recycling of wastes
23. Recording of workplace information
QUARTER 2
LESSON 2: PROCESSED FISH BY VACUUM OR ORDINARY POLY-PACKING (VP) (Note: Research components should be included in all activities)
1. Introduction to fish packaging The learner demonstrates The learner demonstrates LO 1. Inspect packaging TLE_AFFP9-12VP-
2. Functions of fish packaging and understanding of independently the procedures in materials, tools and IIa-c-1
labeling packaging processed fish packaging processed fish equipment
3. Packaging materials and equipment in products by vacuum or products by vacuum or ordinary 1.1. Inspect packaging materials
plastic bags ordinary poly-packing. poly-packing. for visual defects
4. Checking of packaging equipment and 1.2. Report to supervisor for
tools appropriate action
5. Sanitizing packaging materials and 1.3. Check packaging equipment
equipment and tools for vacuum or
6. Criteria for evaluation of food packages ordinary poly packing for the
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 33 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
in plastic bags required settings in
7. Visual defects in vacuum or ordinary accordance with established
poly packs standards
8. Completing documentation for 1.4. Sanitize packaging materials
reporting and equipment according to
standard operating
procedures
1.5. Report breakdown in
packaging equipment to
supervisor for appropriate
action
1.6. Check labels of packaging
materials for required
information to ensure
conformity with company’s
regulations and Bureau of
Food and Drugs (BFAD)
requirements
1.7. Complete required
documentation for packaging
materials, tools and
equipment according to
workplace requirements
9. Visual inspection of quality processed LO 2. Perform inner packaging TLE_AFFP9-12VP-
fish products for bagging of processed fish products IId-g-2
10. Disposal of downgraded/rejected 2.1. Inspect processed fish
processed fish products products after preparatory
11. Weighing and packaging of processed operations visually for normal
fish products. characteristics in accordance
12. Fish packaging with manufacturer’s
13. Sealing of packaged products specifications
14. Labeling of package 2.2. Dispose downgraded/rejected
15. Principles of food quality and safety processed fish products
16. Principles of HACCP, GMP, SSOP according to company’s policy
2.3. Weigh processed fish
products in accordance with
approved specifications
2.4. Bag processed fish products
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 34 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
according to prescribed
packaging materials
2.5. Seal packaging material with
fish products as required
2.6. Place in inner carton the
packaged fish products after
passing through metal
detector
2.7. Label packaged products in
accordance to manufacturer’s
specification
17. Carton packaging of processed fish in LO 3. Perform outer packaging TLE_AFFP9-12VP-
plastic packs procedures IIh-j-3
18. Palletization and warehousing 3.1. Fill packaged processed fish
19. Checking conditions of package fish products in master carton
products according to established
20. Random sampling before storage requirements
21. Labeling and storing 3.2. Strap and transfer packaged
22. Workplace safety practices (OSHS) fish products in cartons to
pallet for storing according to
specifications
3.3. Check packaged fish products
of certain conditions in
accordance to established
standards
3.4. Conduct random sampling
prior to storage
3.5. Label and store packaged fish
products according to
required temperature
QUARTER 3
LESSON 3: PACKAGE PROCESSED FISH BY BOTTLING (BO) (Note: Research components should be included in all activities)
1. Introduction to fish packaging by using The learner demonstrates The learner demonstrates LO 1. Inspect packaging TLE_AFFP9-12BO-
glass container understanding of independently the procedures in materials, tools and IIIa-c-1
2. Functions of fish packaging packaging processed fish packaging processed fish equipment
(bottling)and labeling products by bottling. products by bottling. 1.1. Inspect packaging materials
3. Packaging materials and equipment in for visual defects
glass container or bottle 1.2. Report to supervisor the
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 35 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
4. Parts of a glass container defects for appropriate action
5. Packaging materials and equipment in 1.3. Sanitize packaging materials,
glass containers tools and equipment
6. Defects in glass containers according to standard
7. Sanitizing packaging materials, tools operating procedures
and equipment 1.4. Check packaging equipment
8. Checking of packaging equipment for bottling is checked for the
9. Documentation and reporting to required settings in
immediate supervisor on: accordance with standard
10. Criteria for evaluation of food packages operating procedures
in glass containers 1.5. Report breakdown in
packaging equipment
supervisor for appropriate
action
1.6. Complete required
documentation for packaging
materials, tools and
equipment according to
workplace requirements
11. Visual inspection of quality processed LO2. Perform bottling of TLE_AFFP9-12BO-
fish products for bottling processed fish IIId-g-2
12. Fish packaging in glass containers or 2.1. Inspect processed fish
bottles products after preparatory
13. Disposal of downgraded/rejected operations visually for normal
processed fish products characteristics in accordance
14. Sealing and tampering of bottled with manufacturer’s
products specifications
15. Labeling of bottled products 2.2. Dispose downgraded/rejected
16. Principles of food quality and safety processed fish products
17. Principles of HACCP, GMP, SSOP according to company’s policy
2.3. Fill in bottles with processed
fish and add with ingredients
according to specifications
2.4. Check sealing compound of
caps prior to sealing
2.5. Seal bottles immediately after
exhausting to meet the
required temperature as per
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 36 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
established practice
2.6. Tamper bottled fish products
with proof sealed (if
applicable) after retorting and
cooling according to
approved specifications
2.7. Label bottled fish products
appropriately with
information in accordance to
manufacturer’s specifications
18. Carton packaging of processed fish in LO 3. Perform Post-Bottling TLE_AFFP9-12BO-
bottles Procedures IIIh-j-3
19. Palletization and warehousing 3.1. Fill with bottled fish products
20. Checking conditions of bottled fish in master carton and seal
products according to specifications
21. Random sampling before storage 3.2. Strap and transfer packaged
22. Labeling and storing fish products in cartons to
23. Workplace safety practices (OSHS) pallet for storing according to
specifications
3.3. Check bottled fish products of
certain conditions in
accordance to established
standards
3.4. Conduct random sampling is
conducted prior to storage.
3.5. Label and store packaged fish
products according to
required temperature
QUARTER 4
Lesson 4: PACKAGE PROCESSED FISH BY CANNING (CN) (Note: Research components should be included in all activities)
1. Introduction to fish canning The learner demonstrates The learner demonstrates LO 1. Inspect packaging TLE_AFFP9-12CN-
2. Functions of fish packaging understanding of independently the procedures in materials, tools and IVa-c-1
(canning)and labeling packaging processed fish packaging processed fish equipment
3. Packaging materials and equipment in products by canning. products by canning. 1.1. Inspect packaging materials
can for visual defects and
4. Parts of can reported to supervisor for
5. Defects in can and can ends appropriate action
6. Sanitizing packaging materials, tools 1.2. Sanitize packaging materials,
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 37 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
and equipment tools and equipment
7. Checking of packaging equipment and according to standard
tools operating procedures
8. Documentation and reporting to 1.3. Check packaging equipment
immediate supervisor on criteria for for canning for the required
evaluation of food packages in can settings in accordance with
standard operating
procedures
1.4. Report breakdown in
packaging equipment to
supervisor for appropriate
action
1.5. Complete required
documentation for packaging
materials, tools and
equipment according to
workplace requirements
9. Visual inspection of quality processed LO 2 . Perform canning of TLE_AFFP9-12CN-
fish products for canning processed fish IVd-g-2
10. Fish packaging in can 2.1. Inspect processed fish
11. Disposal of downgraded/rejected products after preparatory
processed fish products operations visually for normal
12. Fish packaging in cans characteristics in accordance
13. Double seam components with manufacturer’s
14. Double seam defects specifications
15. Principles of food quality and safety 2.2. Dispose downgraded/rejected
16. Principles of HACCP, GMP, SSOP processed fish products
according to company’s policy
2.3. Fill cans with processed fish
and add with ingredients
according to specifications
2.4. Check lids with sealing
compound prior to sealing
2.5. Seal cans immediately after
exhausting to meet the
required temperature as per
established practice
2.6. Check cans for visual defects
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 38 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
after sealing, retorting and
cooling according to
established requirements
2.7. Label canned fish products
with information in
accordance to manufacturer’s
specifications
17. Carton packaging of processed fish in LO3. Perform post -packaging TLE_AFFP9-12CN-
cans procedures IVh-j-3
18. Palletization and warehousing 3.1. Fill with canned fish products
19. Checking conditions of canned fish in master carton and seal
products according to specifications
20. Random sampling before storage 3.2. Strap and transfer packaged
21. Labeling and storing fish products in cartons are to
22. Workplace safety practices (OSHS) pallet for storing according to
specifications
3.3. Check canned fish products
for certain conditions in
accordance to established
standards.
3.4. Conduct random sampling
prior to storage
3.5. Label and store packaged fish
products according to
required temperature
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 39 of 41
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
CODE BOOK LEGEND
Sample: TLE_AFFP9-12LD-IVf-h-2
Learning Area and Technology and Livelihood Personal Entrepreneurial Skills PECS
Strand/ Subject or Education Agri-Fishery TLE_AF
First Entry Specialization Food (Fish) Processing FP Environment and Marketing EM
9-12
Grade Level Grade 9/10/11/12 Use and Maintain Farm Processing Tools,
UT
Equipment and Utensils
Load and unload raw
Domain/Content/
Uppercase Letter/s
Component/ Topic
materials, products and LD Perform Estimation and Basic Calculation MC
supplies
Interpret Plans and Drawings ID
-
Roman Numeral Apply Food Safety and Sanitation OS
*Zero if no specific quarter
Quarter Fourth Quarter IV
Implement Sampling Procedures SA
Lowercase Letter/s
*Put a hyphen (-) in between Inspect and Sort Raw Materials and Product IS
letters to indicate more than a
Week Week six to eight f-h
specific week Dispense Non-bulk Ingredients NB
-
Prepare Raw and Packaging Materials and
PR
Supplies for Processing
Arabic Number Competency Secure and protect load 2
Operate Equipment OE
Clean and Sanitize Equipment and
CS
Processing/Packaging Area
Load and Unload Raw Materials, Products and
LD
Supplies
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 40 of 41
Please refer to the sample Curriculum Map on the next page for the number of semesters per Agri-Fishery Arts specialization and those that have pre-requisites. Curriculum
Maps may be modified according to specializations offered by a school.
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
6 *Artificial Insemination:
7 Swine (NC II) 2 sems
*Please note that these subjects have prerequisites mentioned in the CG.
K to 12 Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning Outcome Page 41 of 41