423

GRADE LEVEL: 7/8

SUBJECT: FOOD PROCESSING
NOMINAL HOURS: 40 HOURS
COMPONENT: AGRI-FISHERY ARTS

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING DURATION K-12 CG
COMPETENCIES Code
The learner demonstrates The learner uses and maintain LO 1. Select tools, equipment, utensils TLE_AFFP9-
understanding of uses and appropriate food (fish) and instruments 2 WEEKS 12UT- 0a-1
maintenance of food (fish) processing tools, equipment, 1.1. Select tools, equipment, utensils
processing tools, equipment, instruments and utensils and and instruments according to food
instruments and utensils in food reports accordingly upon (fish) processing method
(fish) processing. discovery of defect/s. 1.2. Explain the defects in tools,
equipment, utensils and
instrument
1.3. Follow procedures in reporting
defective tools, equipment,
utensils and instruments
TLE_AFFP9-
LO 2. Use tools, equipment instruments 12 UT-0b-2
and utensils by following the standard
procedures
2.1. Interpret a food processing
procedure
2.2. Apply standard procedures in
using tools, 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
 424

The learner demonstrates The learner performs basic LO 1. Tabulate the recorded data TLE_AFFP9-
understanding of basic measurements and calculation relevant to production of processed 2 WEEKS 12MC-0d-1
measurements and calculation. that relate with weight and food
measurements. 1.1. Record weights and
measurements of raw materials
and ingredients
1.2. Summarize/sum up recorded
weights and measurements of
processed products
1.3. Perform how a seam is measured

The learner demonstrates The learner exhibits basic LO 3. Calculate the production inputs 1 WEEK TLE_AFFP9-
understanding of basic mathematical skills that relate and output 12MC-0e-3
mathematical skills that relate with computation of percentage 3.1. Compute for the percentage
with spoilage, rejects and the of spoilage, rejects and recovery equivalents of actual spoilage and
percentage of recovery of yields. of yields. rejects
3.2. Calculate the percentage of
actual yields and recoveries
according to enterprise
requirements
3.3. Record calculated data according
to enterprise requirements

The learner demonstrates The learner interprets plans and LO 1. Interpret a layout plan 1 WEEK TLE_AFFP9-
understanding of interpreting drawings that relate with basic 1.1. Explain the meanings of signs and 12ID-0f-1
plans and drawings that relate fish processing activities. symbol used in lay outing plan for
with basic fish processing fish processing activity
activities. 1.2. Interpret layout plan for fish
processing area according to
standard set
The learner demonstrates The learner observes basic LO 1. Observe personal hygiene and 1 WEEK TLE_AFFP9-
understanding of basic principles principles and rules to be good grooming 12OS-0g-1
and rules to be observed to ensure observed to ensure food safety 1.1. Explain the importance of good
food safety and sanitation when and sanitation when he/she grooming in a workplace
he/she packages fish products. packages fish products.
 425

1.2. Follow the procedures in cleaning,

checking and sanitizing personal
protective equipment

GRADE LEVEL: Grade 7/8

SUBJECT: FOOD PROCESSING (SALTING/CURING/SMOKING)
NOMINAL HOURS: 40 HOURS
COMPONENT: AGRI-FISHERY-ARTS

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING DURATION K-12 CG
COMPETENCIES Code
The learner demonstrates The learner demonstrates LO 1. Prepare equipment, tools, materials 1 WEEK TLE_AFFP9-
understanding on independently the procedures of and utensils 12SL-Ia-c-1
processing food by salting, processing food by salting, curing 1.1. Prepare Equipment and tools for
curing and smoking. and smoking. salting, curing and smoking in
accordance with manufacturer’s
specifications
1.2. Check, sanitize and calibrate
Equipment for the above food
processing methods in accordance
with manufacturer’s specifications

LO 2. Prepare the raw materials 1 WEEK TLE_AFFP9-

2.1. Sort and grade raw materials are in 12SL-Id-f-2
accordance with specifications
2.2. Prepare eggs for salting in accordance
with approved standard procedures
2.3. Prepare poultry for curing in
accordance with approved
specifications and standard
procedures

LO 3. Prepare salting and curing solutions 4 WEEKS TLE_AFFP9-

and mixtures 12SL-Ih-i-3
3.1. Measure and weigh required
ingredients for pumping pickle, cover
 426

pickle and dry cure mixture in line

with approved specifications

LO 4. Cure the materials TLE_AFFP9-

4.1. Cure mixture at room temperature or 12SL-IIa-b
refrigerated temperature at
appropriate number of days
4.2. Submerged materials being cured in
solution to obtain even distribution/
penetration of cure mixture in line
with approved specifications

LO 5. Finish the cured materials 1 WEEK TLE_AFFP9-

12SL-IIc-e
5.1. Wash and drain cured food materials
from the solution, in accordance with
standard operating procedures
5.2. Boil and dip in grana solution salted
eggs according to approved
specifications
5.3. Transfer the cooked products to
containers and cool according to
specifications.

GRADE LEVEL: Grade 7/8

SUBJECT: FOOD PROCESSING (FERMENTATION/PICKLING)
NOMINAL HOURS: 40 HOURS
COMPONENT: AGRI-FISHERY ARTS

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES DURATION K-12 CG
Code
The learner demonstrates The learner independently LO 1. Prepare equipment, tools and utensils 1 WEEK TLE_AFFP9-
understanding food demonstrates procedures of 1.1. Select equipment, tools and utensils for 12FR-IIh-i
processing by fermentation fermentation and pickling. fermentation and pickling are according
and pickling. to requirements