af_fish processing cg
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8/20/2019 AF_Fish Processing CG
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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 1 of 41
These are the list of specializations and their pre-requisites.Specialization Number of Hours Pre-requisite
1.
A G R I - F I S H E R Y A R T S
Animal Production (NC II) 480 hours2. Aquaculture (NC II) 640 hours3. Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production
4.
Artificial Insemination (Swine) (NC II) 160 hours Animal Production5. Crop Production (NC I) 320 hours6. Fish Wharf Operation (NC I) 160 hours Fish or Shrimp Grow Out Operation7. Food (Fish) Processing (NC II) 640 hours8. Horticulture (NC II) 640 hours9. Landscape Installation and Maintenance (NC II) 320 hours Crop Production10. Organic Agriculture (NC II) 320 hours Crop Production11. Pest Management (NC II) 320 hours Crop Production12. Rice Machinery Operation (NC II) 320 hours Crop Production13. Slaughtering Operation (NC II) 160 hours Animal Production
1.
H O M E E C O N O M I C S
Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/82. Attractions and Theme Parks (NC II) 160 hours
3.
Bread and Pastry Production (NC II) 160 hours4. Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/85. Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/86. Dressmaking (NC II) 320 hours7. Food and Beverage Services (NC II) 160 hours8. Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/89. Hairdressing (NC II) 320 hours10. Handicraft (Basketry, Macrame) (Non-NC) 160 hours11. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours12. Handicraft (Needlecraft) (Non-NC) 160 hours13. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours14. Housekeeping (NC II) 160 hours
15.
Local Guiding Services (NC II) 160 hours16. Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/817. Tourism Promotion Services (NC II) 160 hours18. Travel Services (NC II) 160 hours19. Wellness Massage (NC II) 160 hours
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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
Specialization Number of Hours Pre-requisite
1.
I C T
Computer Hardware Servicing (NC II) 320 hours2. Animation (NC II) 320 hours
3.
Computer Programming (NC IV) 320 hours4. Contact Center Services (NC II) 320 hours
5. Illustration (NC II) 320 hours6. Medical Transcription (NC II) 320 hours7.
Technical Drafting (NC II) 320 hours
1.
I N D U
S T R I A L A R T S
Automotive Servicing (NC I) 640 hours2. Carpentry (NC II) 640 hours3. Consumer Electronics Servicing (NC II) 640 hours4.
Domestic Refrigeration and Airconditioning Servicing (NC II) 640 hours5. Electrical Installation and Maintenance (NC II) 640 hours6.
Masonry (NC II) 320 hours7. Plumbing (NC I) 320 hours
8.
Plumbing (NC II) 320 hours Plumbing (NC I)9.
Shielded Metal Arc Welding (NC I) 320 hours10. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)11.
Tile Setting (NC II) 320 hours
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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 3 of 41
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 competenciesthat 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.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
Introduction
1. Basic concepts in Food (Fish) Processing2. Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts, and underlyingtheories in Food (Fish)Processing.
The learner independentlydemonstrates commoncompetencies in Food (Fish)Processing as prescribed in theTESDA Training Regulation.
1. Explain basic concepts in Food (Fish)Processing
2. Discuss the relevance of the course3.
Explore on opportunities for Food(Fish) Processing as a career
Personal Entrepreneurial Competencies (PECS )
1. Assessment of Personal EntrepreneurialCompetencies and Skills (PECs) vis-à-visa practicing entrepreneur/employee
1.1 Characteristics1.2
Attributes1.3
Lifestyle1.4 Skills1.5
Traits2. Analysis of one’s PECs
The learner demonstratesunderstanding of one’sPersonal EntrepreneurialCompetencies and Skills(PECs).
The learner recognizes his/herPersonal EntrepreneurialCompetencies and Skills (PECs)and prepares a list of PECs of apractitioner/entrepreneur inFood Processing.
LO 1. Recognize Personal
Entrepreneurial Competencies andSkills (PECs) needed in Food Processing
1.1. Assess one’s PECs: characteristics,attributes, lifestyle, skills, traits
1.2.
Assess practitioner’s: characteristics,
attributes, lifestyle, skills, traits1.3.
Compare one’s PECs with that of a practitioner /entrepreneur
TLE_PECS7/8
-00-1
Environment and Marketing (EM)
1.
Key concepts of Environment andMarket
2. Products & services available in themarket
3. Differentiation of products andservices
4. Customers and their buying habits5. Competition in the market6.
SWOT Analysis
The learner demonstratesunderstanding ofenvironment and marketthat relates with a careerchoice in Food Processing.
The learner independentlygenerates a business ideabased on the analysis ofenvironment and market inFood Processing.
LO 1. Generate a business idea thatrelates with a career choice in Food
Processing1.1. Conduct SWOT analysis1.2. Identify the different products/services
available in the market1.3. Compare different products/services in
computer hardware servicing business1.4.
Determine the profile potential
TLE_EM7/8EM-00-1
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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 4 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
customers1.5. Determine the profile potential
competitors1.6. Generate potential business idea based
on the SWOT analysisLESSON 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS (UT)
1. Food (fish) processing tools, equipmentand instruments
2.
Faults and defects of tools, equipmentand instruments in food (fish)processing
3. Reporting defective tools, equipmentand utensils
The learner demonstratesunderstanding of uses andmaintenance of food (fish)processing tools,equipment, instrumentsand utensils in food (fish)processing.
The learner uses and maintainappropriate food (fish)processing tools, equipment,instruments and utensils andreports accordingly upondiscovery of defect/s.
LO 1. Select tools, equipment, utensilsand instruments
1.1.
Select tools, equipment, utensils andinstruments according to food (fish)processing method
1.2. Explain the defects in tools,equipment, utensils and instrument
1.3. Follow procedures in reportingdefective tools, equipment, utensilsand instruments
TLE_AFFP7/8UT- 0a-1
4.
Standard measuring devices andinstruments
5. Sanitizing tools, equipment,instruments, and utensils
6. Calibration of measuring devices andinstruments
7. Selection of food (fish) processing tools,equipment, instruments and utensils
LO 2. Use tools, equipment,
instruments and utensils by following
the standard procedures2.1. Interpret a food processing procedure2.2. Apply standard procedures in using
tools, equipment, instruments, andutensils
2.3. Calibrate tools, equipment instrumentsand utensils
2.4.
Follow procedures in sanitizing tools,equipment, instruments and utensils
2.5. Use tools, equipment, instruments, and
utensils according to job requirementsand manufacture’s specification
TLE_AFFP7/8
UT-0b-2
8.
Storing tools, equipment, instrumentsand utensils
9. Minor preventive machine maintenance10.
Disposal of defective tools, equipment,instruments and utensils
LO 3. Perform post-operation activities
3.1.
Apply procedures in switchingoff/plugging off food (fish) processingtools, equipment, instruments andutensils
3.2. Follow steps in cleaning and sanitizingtools, equipment, instruments and
TLE_AFFP7/8
UT-0c-3
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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 5 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
tools before storing3.3. Perform minor preventive machine
maintenance3.4. Explain the proper disposal of defective
tools, equipment, instruments andutensils
LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)
1.
Weights and measurements1.1 Gravimetric1.2 Volumetric1.3 Lengths, diameter, widths1.4 Seam measurements
2. Hotness/coldness temperature
The learner demonstratesunderstanding of basicmeasurements andcalculation.
The learner performs basicmeasurements and calculationthat relate with weight andmeasurements.
LO 1. Tabulate the recorded data
relevant to production of processed
food1.1. Record weights and measurements of
raw materials and ingredients1.2. Summarize/sum up recorded weights
and measurements of processedproducts
1.3.
Perform how a seam is measured
TLE_AFFP7/8
MC-0d-1
3.
Basic mathematical skills in computing3.1. Ingredients formulation3.2. Percentage formulation3.3. Conversions: ratios and proportions
The learner demonstratesunderstanding of basicmathematical skills thatrelate with estimation andbasic calculation.
The learner performs basicmathematical skills that relatewith weight and measurements.
LO 2. Review various formulations2.1. Check raw materials, ingredients and
percentage formulations according toapproved specifications and enterpriserequirements
2.2.
Re-check percentage formulations offinished products according toapproved specifications and enterpriserequirements
TLE_AFFP7/8MC-0d-2
4.
Spoilage and rejects5.
Recoveries and yieldsThe learner demonstratesunderstanding of basicmathematical skills that
relate with spoilage,rejects and the percentageof recovery of yields.
The learner exhibits basicmathematical skills that relatewith computation of percentage
of spoilage, rejects andrecovery of yields.
LO 3. Calculate the production inputs
and output
3.1.
Compute for the percentage
equivalents of actual spoilage andrejects3.2. Calculate the percentage of actual
yields and recoveries according toenterprise requirements
3.3. Record calculated data according toenterprise requirements
TLE_AFFP7/8
MC-0e-3
6.
Basic mathematical computation ofproduction costs6.1. Ingredients formulations
The learner demonstratesunderstanding of basiccomputation of production
The learner computes forproduction costs and performssimple record keeping.
LO 4. Compute for the costs of
production
4.1. Follow the standard procedures in
TLE_AFFP7/8
MC-0e-4
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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 6 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
6.2. Percentage formulations6.3. Conversions6.4. Ratios and proportion6.5. Spoilage and rejects
6.6.
Percentage of recoveries and rejects6.7.
Simple record keeping
costs and simple recordkeeping.
computing for production costs4.2. Validate the computed costs of
production according to enterpriseproduction requirements
LESSON 3: INTERPRET PLANS AND DRAWINGS (ID)
1.
Fish processing activities2. Layout of fish processing area3. Signs and symbols in layout plan
The learner demonstratesunderstanding ofinterpreting plans anddrawings that relate withbasic fish processingactivities.
The learner interprets plans anddrawings that relate with basicfish processing activities.
LO 1. Interpret a layout plan
1.1. Explain the meanings of signs andsymbol used in lay outing plan for fishprocessing activity
1.2. Interpret layout plan for fishprocessing area according to standardset
TLE_AFFP7/8
ID-0f-1
4. Packaging fish products5. Designing packaging materials
6.
Labels and symbols used in packaging
The learner demonstratesunderstanding of basic
principles of design, labelsand symbols used inpackaging fish products.
The learner creates anacceptable packaging for fish
products.
LO 2. Perform outer packaging
procedures
2.1.
Design packaging materials for fishproducts
2.2. Label packaged fish products accordingto quality control standards
TLE_AFFP7/8
ID-0f-2
LESSON 4: APPLY FOOD SAFETY AND SANITATION (OS)
1.
GMP requirements on personal hygiene2.
Personal protective equipment3. Workplace health and safety
requirements4.
Good grooming5. Sanitizing PPE
The learner demonstratesunderstanding of basicprinciples and rules to beobserved to ensure foodsafety and sanitation whenhe/she packages fishproducts.
The learner observes basicprinciples and rules to beobserved to ensure food safetyand sanitation when he/shepackages fish products.
LO 1. Observe personal hygiene and
good grooming
1.1. Explain the importance of goodgrooming in a workplace
1.2.
Follow the procedures in cleaning,checking and sanitizing personalprotective equipment
TLE_AFFP7/8
OS-0g-1
6.
Safety measures and practices7. First aid8. Practices in manufacturing good food9. TQM10.
Codes and regulations
LO 2. Implement food safety practices2.1. Discuss the sanitary practices in food
safety2.2. Explain the importance of cleanliness
and sanitation in a workplace2.3.
Observe practices in manufacturinggood food
2.4.
Perform first aid according toworkplace standard and operating
TLE_AFFP7/8OS-0g-2
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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 7 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
procedures11.
HACCP12.
Waste disposal13. Environmental protection
14.
Monitoring practices15. Record keeping procedures
LO 3. Conduct work in accordance with
environmental policies and procedures
3.1. Explain the importance of
implementing the HACCP plan3.2. Discuss how a sound monitoring
practices is done3.3.
Develop a plan to document andmonitor corrective actions onenvironmental protection
TLE_AFFP7/8
OS-0h-3
16. Environmental hazards17. Prevention and control of environmental
risks18. Disaster preparedness and identification19. Risk assessment and control options20.
Identifying and responding to hazards
21.
Investigating incidents22. Management and utilization of
environmental resources23.
Practices on resource utilization andwastage
24. Handling hazardous waste25. Rehabilitation procedures
LO 4. Participate in improving
environmental practices at work
4.1. Explain environmental hazards4.2. Discuss how environmental risks,
hazards and incidents can beprevented and controlled
4.3.
Plan ways in managing ad utilizingresources in the environment
4.4. Suggest ways to avoid wastage4.5.
Observe rehabilitation procedures
TLE_AFFP7/8
OS-0i-j-4
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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 8 of 41
(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 highschool student ought to possess, namely: 1) implement sampling procedure; 2) inspect and sort materials and products; 3) dispense non-bulk ingredients; and 4) prepareraw and packaging materials and supplies for processing;
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction
1. Basic concepts in Food (Fish) Processing2. Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts and underlyingtheories in food (fish)processing.
The learners independentlydevelop the skills in foodprocessing and demonstrate thecore competencies in foodprocessing prescribed in TESDATraining Regulation.
1. Explain basic concepts food (fish)processing
2. Discuss the relevance of the course3. Explain on opportunities for food (fish)
processing as a career
Personal Entrepreneurial Competencies (PECS )
1.
Assessment of Personal Competenciesand Skills (PECs) vis-à-vis a practicing
entrepreneur/ employee inlocality/town.1.1
Characteristics1.2 Attributes1.3 Lifestyle1.4 Skills1.5 Traits
2. Analysis of PECs in relation to apractitioner
3. Align, strengthen and develop onesPECs based on the results
The learner demonstratesunderstanding of one’s
Personal Competenciesand Skills (PECs) in FoodProcessing
The learner recognizes his/herPersonal Entrepreneurial
Competencies and Skills (PECSs)and prepares an activity planthat aligns with that of apractitioner/entrepreneur inFood Processing
LO 1. Recognize Personal
Entrepreneurial Competencies and
Skills (PECSs) needed in FoodProcessing
1.1.
Assess one’s PECSs: characteristics,
attributes, lifestyle, skills, traits1.2. Assess practitioner’s: characteristics,
attributes, lifestyle, skills, traits1.3. Compare one’s PECSS with that of a
practitioner /entrepreneur1.4. Align one’s PECSS with that of a
practitioner/entrepreneur
TLE_PECS9-
1200-1
Environment and Marketing (EM)
Market (Town)
1.
Key concepts of Market2. Players in the Market (Competitors)3.
Products & services available in themarket
The learner demonstratesunderstanding ofenvironment and marketin Food Processing inone’s town/municipality.
The learner independentlycreates a business vicinity mapreflective of potential FoodProcessing market within thelocality/town.
LO 1. Recognize and understand the
market in Food Processing
1.1. Identify the players/ competitorswithin the town
1.2. Identify the differentproducts/services available in themarket
TLE_EM9-
1200-1
Market (Customer)
4.
Key concepts of Identifying andUnderstanding the Consumer
LO 2. Recognize the potential
customer/market in Food Processing
2.1. Identify the profile of potential
TLE_EM9-
1200-2
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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 9 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
5. Consumer Analysis through:5.1. Observation5.2. Interviews5.3.
FGD
5.4.
Survey
customers2.2. Identify the customer’s needs and
wants through consumer analysis2.3.
Conduct consumer/market analysis
6. Generating Business Idea6.1. Key concepts of Generating
Business Ideas6.2. Knowledge & Skills, Passions,
Interests6.3.
new application6.4. Irritants6.5.
Striking ideas (new concept)7. Serendipity Walk
LO 3. Create new business ideas inFood Processing business by usingvarious techniques 3.1. Explore ways of generating business
idea from ones’ own
characteristics/attributes3.2. Generate business ideas using product
innovation from irritants, trends andemerging needs
3.3. Generate business ideas usingSerendipity Walk
TLE_EM9-1200-3
LESSON 1: IMPLEMENT SAMPLING PROCEDURES (SA) (Note: Research components should be included in all activities) 1. Sampling requirements2. Types of samples3.
Sampling plan4. Basic sampling principles, with emphasis
on sampling which is random andrepresentative of the lot
5.
Sampling techniques6. Basic characteristics of samples to be
handled7. Preparation of requirements for samples8. Awareness of Codes or Regulations such
as HACCP and GMP9.
Preparing sampling tools and equipment10. Using PPE
The learner demonstratesunderstanding onimplementing oremploying samplingprocedures.
The learner demonstratesindependently the givenprocedures of implementing oremploying sampling procedures.
LO 1. Prepare for sampling
1.1. Identify sampling requirements inaccordance with sampling plan
1.2. Prepare sampling equipment containerand labels according to samplingrequirements
TLE_AFFP9-
12SA-Ia-c-1
11.
Applying basic sampling principles, withemphasis on sampling which is randomand representative of the lot
12. Sampling plan, procedures andtechniques
13. Collecting, handling and preparingsamples
LO 2. Collect samples
2.1. Collect and transfer samples undercontrolled condition
2.2. Handle samples to preserve them andthe source integrity according tosampling requirement and OHSrequirements
TLE_AFFP9-
12SA-Id-j-2
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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 10 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
14. Using sampling materials, tools andequipment
15. Recording sample information16.
Sample information
17.
Basic characteristics of samples to behandled18.
Following work procedures19. Reporting defected samples20. Handling, preservation and storage
requirements for samples21. Maintaining clean and safe workplace22. Practicing 5S and 3Rs principles23. Awareness of Codes or Regulations such
as HACCP and GMP24. Using PPE
2.3. Identify and report defects orabnormalities in source material and/orsample according to workplacerequirements
2.4.
Record sample information accordingto workplace procedures2.5.
Clean and maintain the workplaceaccording to workplace standards
LESSON 2: INSPECT AND SORT RAW MATERIALS AND PRODUCT (IS) (Note: Research components should be included in all activities)
1.
Preparation of tools for inspection andsorting2.
Checking, cleaning and sanitation ofequipment and tools.
3. Preparation of office materials/suppliesand equipment.
4. Cleaning and sanitation procedures5. Food safety principles and practices6. Awareness of Codes or Regulations such
as Hazard Analysis Critical Control Point(HACCP) and Good ManufacturingPractice (GMP)
The learner demonstratesunderstanding inspectingand sorting raw materialsand product to be used.
The learner demonstratesindependently the givenprocedures on inspecting andsorting raw materials to be used.
LO 1. Prepare equipment and tools1.1.
Prepare equipment and tools forinspection and sorting in accordancewith manufacturer’s specifications and
workplace requirements1.2. Check, clean and sanitize equipment
and tools are in accordance withmanufacturer’s specifications and
workplace requirements1.3. Prepare office equipment and
materials/supplies needed inaccordance with approvedspecifications
TLE_AFFP9-
12IS-IIa-c-
1
7.
Types of raw materials and product8. Procedures and techniques inspection
and sorting of raw materials or products9.
Operating equipment10. Grading of raw materials or products11.
Defects of raw materials12.
Defects of semi-processed/finishedproducts
13. Physical properties for sorting food
LO 2. Inspect and sort the materials
and product2.1.
Receive and handle raw materials andproduct according to standardoperating procedures
2.2.
Conduct inspection and sortingaccording to required specifications,OHS requirements and workplaceprocedures
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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 11 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
14. OHS requirements15. Manufacturer’s requirements 16. Workplace requirements17.
Record and report making
2.3. Undertake grading undertaken, asnecessary, according to raw materialor product requirements
2.4.
Inspect raw materials and products
for visible signs of defects accordingto set processing and purchasingspecifications
2.5. Sort raw materials and products inaccordance with physical propertyspecifications
2.6. Weigh and keep inspected and sortedraw materials and products a inaccordance with standard operatingprocedures
2.7. Report rejected/sub-standard rawmaterials and products are toappropriate person and/or disposedaccording to organizational guidelines
18. Cleaning and storing equipment andtools after use
19. 5S principle20.
Proper waste disposal21.
Recycling/by-product utilization (3Rsprinciples)
22.
Environmental protection and concerns23. OHS requirements24. Manufacturer’s requirements 25. Workplace requirements26. Completing record and report
LO 3. Complete inspection and sorting
activity
3.1. Clean and keep equipment and toolsaccording to manufacturers’
specifications and workplaceprocedures
3.2.
Complete and report recordsaccording to workplace procedures
TLE_AFFP9-
12IS-IIi-j-3
LESSON 3: DISPENSE NON-BULK INGREDIENTS (NB) (Note: Research components should be included in all activities)
1. Preparing materials and equipment fordispensing
2.
Inspection of materials (Non-bulkingredients / additives)
3.
Types of non-bulk ingredients / additives4.
Workplace requirements5. Contamination and food safety issues
related to dispensing
The learner demonstratesunderstanding ondispensing non-bulkingredients.
The learner demonstratesindependently the given methodof dispensing non-bulkingredients.
LO 1. Prepare to dispense ingredients1.1.
Inspect materials to confirm type,quality clearance, quantities andidentify any obvious contamination ornon-conformance with workplacerequirements
1.2. Select appropriatemeasuring/dispensing and weighing
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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 12 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
6. Selection of appropriatemeasuring/dispensing equipment)
7. Purpose and basic principles of thedispensing process
8.
Quality characteristics and relatedhandling requirements of materials9.
Ensuring availability of containers/bagsand labels
10. Pre-start checks11. Manufacturer’s specifications 12. Personal protective equipment (PPE)13. OHS requirements
equipment according to dispensingrequirements
1.3. Confirm availability of containers/bagsand labels according to dispensing
requirements1.4. Carry out pre-start checks according tomanufacturer’s specifications and
workplace procedures1.5. Use appropriate personal protective
equipment (PPE) according toworkplace procedures and occupationalhealth and safety (OHS) requirements
14.
Measuring and/or weighing ingredients15. Dispensing ingredients16. Purpose and basic principles of the
dispensing process17. Monitoring measuring/dispensing
equipment18. Operating and maintaining the
measuring/ dispensing equipment19. Following work procedures20.
Corrective action implementation21.
Basic operating principles of equipment22. Typical equipment malfunctions and
related causes23. Contamination and food safety issues
related to dispensing24. Quality characteristics and related
handling requirements of materials
25.
Maintaining of workplace26.
Workplace requirements (housekeepingstandards, 5S Principles, etc.)
27. Manufacturer’s specifications 28.
OHS hazards and controls29.
Using appropriate Personal protectiveequipment (PPE)
LO 2. Measure and/or weigh
ingredients
2.1. Weigh /measure non-bulk ingredientsand additives according to productionrequirements
2.2.
Label dispensed ingredients accordingto workplace procedures
2.3. Monitor accurate ofmeasuring/dispensing equipment toidentify variation in operatingconditions according to productionrequirements
2.4.
Report identify variation in equipmentoperation maintenance requirementsaccording to workplace reportingrequirements
2.5. Maintain workplace according to
housekeeping standards
TLE_AFFP9-
12 NB -IIIf-
j-2
30. Cleaning and sanitizing of dispensingequipment
LO 3. Complete the dispensing process
3.1. Clean dispensing equipment accordingTLE_AFFP9-
12 NB -IVa-
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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 13 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
31. Maintaining and storage of dispensingequipment
32. Identifying and reporting unacceptableequipment/utensils
33.
Following work procedures34. Completing records and reports
to manufacturer’s specifications andworkplace procedures
3.2. Identify maintenance requirements andunacceptable equipment/utensil
conditions according to workplaceprocedures3.3.
Report on the unacceptableequipment/utensil according toworkplace procedures
3.4. Records are completed according toworkplace procedures
b-3
LESSON 4: PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING (PR) (Note: Research components should be included in all activities)
1. Types raw materials and processingsupplies
2.
Types of packaging materials3. Required specification4.
Selecting raw materials5.
Confirming raw/packaging materials andsupplies and their availability
6. Receiving and handling raw/packagingmaterials and supplies
7. Placing in the receiving theraw/packaging materials and supplies
8. Production requirements9. OHS requirements
The learner demonstratesunderstanding ofpreparing raw andpackaging materials forfood processing.
The learner demonstratesindependently the givenprocedures in preparing raw andpackaging materials for foodprocessing.
LO 1. Select raw and packaging
materials and supplies for processing.1.1.
Confirm raw and packaging materialsand supplies for food processing andtheir availability according toproduction requirements
1.2.
Receive and handle raw and packagingmaterials and supplies for foodprocessing according to workplace andOHS requirements
1.3. Place raw and packaging materials andsupplies for food processing in thereceiving bin according to requiredspecifications
TLE_AFFP9-
12PR-IVc-f-1
10. Principles and procedures for preparingraw materials
11. Proper handling of raw and packaging
materials and supplies12. Identification and proper use of
cleaning/washing equipment, implementsand utilities
13. Proper cleaning and/or washingprocedure
14.
Food safety principles and practices15. Recording and reporting procedures16. 5S principle
LO 2. Prepare raw and packaging
materials and supplies
2.1. Wash or clean materials according to
required specifications.2.2. Prepare raw and packaging materials
and supplies according tospecifications
2.3. Complete records according toworkplace requirements
TLE_AFFP9-
12PR-IVg-j-
2
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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 14 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
17. Proper waste disposal (3Rs principle)18. Environmental protection and concerns19. Awareness of Codes or Regulations such
as HACCP and GMP
20.
OHS requirements21. Using PPE
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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 15 of 41
(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 competenciesthat 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 rawmaterials, product and supplies.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction
1. Basic concepts in Food (Fish)Processing
2. Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts and underlyingtheories in food (fish)processing.
The learners independentlydevelop the skills in foodprocessing and demonstratethe core competencies in foodprocessing prescribed inTESDA Training Regulation.
1. Explain basic concepts food (fish)processing
2. Discuss the relevance of the course3. Explain on opportunities for food (fish)
processing as a career
Personal Entrepreneurial Competencies (PECS )
1. Assessment of Personal Competenciesand Skills (PECs) vis-à-vis a practicingentrepreneur/employee in a province.1.1.
Characteristics1.2. Attributes1.3. Lifestyle1.4. Skills1.5. Traits
2. Analysis of PECs in relation to apractitioner
3. Strengthening and further developmentof ones PECs
The learner demonstratesunderstanding of one’s
Personal Competenciesand Skills (PECs) in FoodProcessing.
The learner independentlycreates a plan of action thatstrengthens/ further developsone’s PECs in Food Processing.
LO 1. Develop and strengthen personalcompetencies and skills (PECs) needed
Food Processing
1.1.
Identify areas for improvement,development and growth
1.2. Align one’s PECs according to his/herbusiness/career choice
1.3. Create a plan of action that ensuressuccess of his/her business/careerchoice
TLE_PECS9-12-00-1
Environment and Marketing (EM)
1.
Product Development
2.
Key concepts of developing a product3. Finding Value4.
Innovation4.1. Unique Selling4.2. Proposition (USP)
The learner demonstrates
understanding ofenvironment and marketin Food Processing in one’s
town/municipality.
The learner independently
creates a business vicinity mapreflective of potential FoodProcessing market within thelocality/town.
LO 1. Develop a product/service in Food
Processing1.1. Identify what is of “Value” to the
customer1.2. Identify the customer to sell to1.3. Explain what makes a product unique
and competitive1.4. Apply creativity and Innovative
techniques to develop marketableproduct
TLE_EM9-
12-III0-1
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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 16 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
1.5. Employ a Unique Selling Proposition(USP) to the product/service
5. Selecting Business Idea6. Key concepts of Selecting a:
6.1.
Business Idea6.2. Criteria6.3. Techniques
LO 2. Select a business idea based on
the criteria and techniques set
2.1.
Enumerate various criteria and steps inselecting a business idea2.2. Apply the criteria/steps in selecting a
viable business idea2.3. Determine a business idea based on the
criteria/techniques set
TLE_EM9-
12-III0-2
7. Branding LO 3. Develop a brand for the product3.1. Identify the benefits of having a good
brand3.2. Enumerate recognizable brands in the
town/province3.3. Enumerate the criteria for developing a
brand3.4.
Generate a clear appealing productbrand
TLE_EM9-12-IV0-3
LESSON 5: OPERATE EQUIPMENT (OE) (Note: Research components should be included in all activities)
1. Types, characteristics and functions ofbasic equipment
2. Selection and preparation of equipmentfor use
3. Pre-operational checks and procedures4. Identifying and reporting faulty and
damaged machine/equipment5.
Identifying required training forequipment operation
6.
Notifying and reporting appropriatepersons
7.
Apply safe workplace practices andprocedures
8. Using personal protective equipment(PPE)
9. OHS requirements
The learner demonstratesunderstanding in operatingappropriate equipment forfood (fish) processing.
The learner demonstratesindependently the givenprocedures in basic operationof equipment needed in food(fish) processing includingrecognition of functional andquality equipment and itsmaintenance following specificprocedures and instructions.
LO 1. Select and prepare equipment for
use1.1. Identify and access basic
machine/equipment required tocomplete tasks in accordance withassignment instructions and workplacerequirements
1.2.
Carry out routine pre-operational checksaccording to manufacturers’
specifications and workplace procedures1.3. Identify and report faulty and damaged
machine/equipment according toworkplace procedures
1.4. Identify and notify appropriateperson(s) on any training required tooperate machine/ equipment accordingto supplier and workplace requirements
TLE_AFFP9-
12OE-Ia-e-1
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17/41
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 17 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
10. Use of appropriate PPE11. Practicing OHS12. Following manufacturer’s specification
13.
Operating machine/equipment14. Identifying and reporting out-of-specification product, process andequipment performance.
15. Workplace procedures
LO 2. Operate equipment
2.1. Select, use and maintain suitablepersonal protective equipment in
accordance with occupational healthand safety (OHS) requirements, andmanufacturers’ specifications
2.2. Operate machine/equipment in a safeand controlled manner in accordancewith OHS requirements andmanufacturers’ specifications
2.3. Identify and report out-of-specificationproduct, process and equipmentperformance according to workplaceprocedures
TLE_AFFP9-12OE-If-j-
IIa-e-2
16. Shutting-down machine/equipment17.
Locate emergency stop functions onequipment
18.
Routine maintenance procedures19. Cleaning and sanitation procedures for
work area and equipment20. Security and storage of equipment and
materials21. Lock out and tag out procedures22. Safe workplace procedures23. Emergency procedures24.
Reporting faulty or damagedmachine/equipment
25. Manage wastes (reduce, reuse and
recycle 3Rs)26.
Reporting and documentationrequirements and processes
27. Relevant legislative provisions includingOHS requirements
28. Awareness of Codes or Regulations suchas HACCP and GMP
29. Apply safe workplace practices andprocedures
LO 3. Maintain equipment and resources3.1.
Shut down machine/equipmentaccording to workplace procedures andmanufacturers’ specifications
3.2. Clean and maintain work area inaccordance with workplacerequirements
3.3. Clean, maintain and store tools andmachine/ equipment in accordance withworkplace requirements andmanufacturers’ specifications
3.4.
Report faulty or damagedmachine/equipment for repair orreplacement in accordance with
workplace procedures3.5.
Manage wastes generated according toworkplace procedures and 3R principle
3.6. Complete and maintain records andreports in accordance with industry,legislative and workplace requirements
TLE_AFFP9-12OE-IIf-j-3
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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 18 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
30. Use of appropriate PPE
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
processing/packaging area2.
Preparing supplies, materials and utilitiesfor cleaning and sanitation
3. Purpose and basic principles of cleaningand sanitation
4. Consequences of contamination ofprocess flows by cleaning solutions andrelated safeguards
5. Cleaning and sanitation requirements forequipment and processing/packagingarea
6. Methods used to render equipment andprocessing/packaging area safe to cleanand sanitize
7.
Characteristics and functions of cleaningand sanitizing chemicals, includingproper handling, use and storage
8. Purpose and limitations of protectiveclothing and equipment
9. Practicing OHS10. Regulatory/ Legislative requirements11. Using PPE
The learner demonstrates
understanding of cleaningand sanitizing theequipment and work areaswhich include the foodprocessing and packagingareas
The learner independently
demonstrates the givenprocedures in cleaning andsanitizing the food processingequipment and packagingareas.
LO 1. Prepare for cleaning
1.1.
Identify cleaning/ sanitizing suppliesand materials, and utilities1.2.
Confirm availability ofcleaning/sanitizing supplies andmaterials, and utilities according tocleaning and sanitizing requirements
1.3. Prepare mixture of sanitizing solutions,as necessary, according to workplacerequirements and application
1.4. Clear equipment andprocessing/packaging area inpreparation for cleaning according toworkplace requirements andmanufacturer’s specifications.
1.5.
Render safe to clean theprocessing/packaging area according toworkplace procedures andmanufacturer’s specifications
TLE_AFFP9-
12CS-IIIa-e-1
12. Cleaning and sanitizing equipment andprocessing/packaging area
13. Inspecting equipment and
processing/packaging area14. Identifying and reporting unacceptable
equipment and processing/packagingarea
15. Storing cleaning equipment andchemicals
16.
Proper disposal of waste from cleaningprocess
17. Restoring equipment and
LO 2. Clean and sanitize equipment and
processing / packaging area to meet
workplace requirements.
2.1.
Clean and sanitize equipment andprocessing/packaging area according toworkplace procedures, OHSrequirements, and manufacturer’s
specifications2.2.
Inspect equipment andprocessing/packaging area according torequired operating conditions andcleanliness
TLE_AFFP9-
12CS-IIIf-j-
2
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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 19 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
processing/packaging area to operatingorder
18. Completing records19.
Regulatory/legislative requirements
20.
Workplace requirements21. OHS requirements22.
Manufacturer’s specifications
2.3. Identify and report unacceptableequipment and processing/ packagingarea conditions according to workplaceprocedures
2.4.
Store cleaning equipment and chemicalsaccording to workplace procedure2.5.
Dispose waste from cleaning processaccording to workplace and OHSrequirements, and regulatory/legislativerequirements
2.6. Restore equipment andprocessing/packaging area to operatingorder according to workplaceprocedures
2.7. Complete records in line with workplacerequirements
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 unloadingprocedures
2. Basic principles and procedures forloading and unloading
3. Identifying dangerous or hazardous rawmaterials, products and/or supplies
4. Identifying raw materials, productsand/or supplies requiring specialhandling and/or documentation
5.
Packing and unpacking raw materials,products and/or supplies
6. Loading raw materials, products and/or
supplies7.
Selection and using of lifting aids andappliances
8. Unloading activities9. Identifying and controlling hazards and
risks10. Material loading regulations11. Workplace procedures12. OHS requirements
The learner demonstratesunderstanding of properprocedure in loading andunloading of rawmaterials, products andsupplies in food (fish)processing.
The learner demonstratesindependently the givenprocedures in loading andunloading raw materials,products and supplies in food(fish) processing in accordancewith workplace requirement.
LO 1. Load and unload raw materials,
products and supplies.
1.1. Select loading and unloading proceduresaccording to workplace and OHSrequirements
1.2. Identify and handle dangerous orhazardous raw materials, productsand/or supplies in accordance withOHS, regulatory and legislativerequirements
1.3.
Identify raw materials, products and/orsupplies requiring special handling.
1.4.
Follow special handling proceduresaccording to workplace requirements
1.5. Pack and unpack raw materials,products and/or supplies according toworkplace requirements
1.6. Load raw materials, products and/orsupplies in accordance with relevantmaterial loading regulations andworkplace procedures
TLE_AFFP9-
12LD-IVa-e-
1
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20/41
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 20 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
13. Regulatory and legislative requirements 1.7. Select and use lifting aids andappliances according to loadingprocedures in compliance withworkplace requirements and legislation
1.8.
Conduct unloading activities safely andefficiently according to workplacerequirements
1.9. Identify and control hazards and risksaccording to OHS and workplacerequirements.
1.10. Implement controls according to OHSand workplace requirements.
14.
Proper distribution of load15. Methods of securing and protecting
load16. Warehouse plan/Site layout and
obstacles17.
Workplace operating procedures18. Hazard and risk identification and
control19. Material loading regulations20.
Workplace procedures21.
OHS requirements22. Regulatory and legislative requirements23.
PPE protective/safety gadgets24. Awareness of Codes or regulations
such as HACCP and GMP
LO 2. Secure and protect load
2.1. Check load distribution to ensure that it iseven, legal and within the workingcapacity according to workplaceprocedures
2.2.
Check load to ensure that dangerousgoods and hazardous substances areappropriately segregated in accordancewith regulatory and workplacerequirements
2.3.
Secure load using the correct loadrestraint and protection equipment,carrying and garage conditions accordingto workplace and OHS requirements
2.4. Protect the load in accordance with legaland workplace safety requirements
TLE_AFFP9-
12LD-IVf-h-
2
25. Selection and checking of raw
materials, products and/or suppliesinclusive of travel documents andpermits
26. Completing relevant records27. Legislative requirements28. Workplace requirements
LO 3. Complete documentation
3.1.
Select and check raw materials, productsand/or supplies for ability to travel inaccordance with relevantregulations/permit requirements
3.2. Complete all required records inaccordance with legislative andworkplace requirements
TLE_AFFP9-12LD-IVi-j-3
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8/20/2019 AF_Fish Processing CG
21/41
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 21 of 41
(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 highschool 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.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction
1. Basic concepts in Food (Fish)Processing
2.
Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts and underlyingtheories in food (fish)processing.
The learners independently developthe skills in food processing anddemonstrate the core competenciesin food processing prescribed inTESDA Training Regulation.
1. Explain basic concepts food (fish)processing
2.
Discuss the relevance of the course3. Explain on opportunities for food
(fish) processing as a career
Personal Entrepreneurial Competencies (PECS )
1.
Assessment of PersonalCompetencies and Skills(PECs) vis-à-vis a practicingentrepreneur/ employee inlocality/town.
1.1.
Characteristics1.2.
Attributes1.3. Lifestyle1.4. Skills1.5.
Traits2. Analysis of PECs in relation to
a practitioner
3.
Align, strengthen and developones PECs based on theresults
The learner demonstratesunderstanding of one’s
Personal Competencies andSkills (PECs) in FoodProcessing.
The learner recognizes his/herPersonal EntrepreneurialCompetencies and Skills (PECSs)and prepares an activity plan thataligns with that of apractitioner/entrepreneur in FoodProcessing.
LO 1. Recognize PersonalEntrepreneurial Competencies and
Skills (PECSs) needed in FoodProcessing 1.1. Assess one’s PECSs: characteristics,
attributes, lifestyle, skills, traits1.2.
Assess practitioner’s: characteristics,
attributes, lifestyle, skills, traits1.3. Compare one’s PECSS with that of a
practitioner /entrepreneur1.4. Align one’s PECSS with that of a
practitioner/entrepreneur
TLE_PECS9-12-00-1
Environment and Marketing (EM)
Market (Town)1. Key concepts of Market2. Players in the Market
(Competitors)3. Products & services available
The learner demonstratesunderstanding ofenvironment and market inFood Processing in one’s
town/municipality.
The learner independently creates abusiness vicinity map reflective ofpotential Food Processing marketwithin the locality/town.
LO 1. Recognize and understand the
market in Food Processing 1.1. Identify the players/ competitors
within the town1.2. Identify the different
TLE_EM9-12-
00-1
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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 22 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
in the market products/services available in themarket
Market (Customer)1. Key concepts of Identifying
and Understanding theConsumer
2.
Consumer Analysis through:2.1.
Observation2.2.
Interviews2.3. FGD2.4. Survey
LO 2. Recognize the potential
customer/market in Food Processing
2.1.
Identify the profile of potentialcustomers
2.2.
Identify the customer’s needs and
wants through consumer analysis2.3.
Conduct consumer/market analysis
TLE_EM9-12-
00-2
3.
Generating Business Idea3.1.
Key concepts ofGenerating BusinessIdeas
3.2.
Knowledge & Skills,Passions, Interests
3.3. new application3.4. Irritants3.5. Striking ideas (new
concept)3.6. Serendipity Walk
LO 3. Create new business ideas in
Food Processing business by using various techniques 3.1. Explore ways of generating business
idea from ones’ own
characteristics/attributes3.2. Generate business ideas using
product innovation from irritants,trends and emerging needs
3.3. Generate business ideas usingSerendipity Walk
TLE_EM9-12-
00-3
LESSON 1: PROCESS FOOD BY SALTING, CURING AND SMOKING (SL) (Note: Research components should be included in all activities)
1.
Preparing of tools, materials,kitchen utensils andequipment for food curing,salting and smoking
2. Food processing methods-curing, salting and smoking
3.
Checking and calibratingapparatus and equipment forthe food curing, salting andsmoking
4. Cleaning and sanitizing of
The learner demonstratesunderstanding on processingfood by salting, curing andsmoking.
The learner demonstratesindependently the procedures ofprocessing food by salting, curingand smoking.
LO 1. Prepare equipment, tools,
materials and utensils 1.1.
Prepare Equipment and tools forsalting, curing and smoking inaccordance with manufacturer’s
specifications1.2.
Check, sanitize and calibrateEquipment for the above foodprocessing methods in accordancewith manufacturer’s specifications
1.3. Prepare and sanitize kitchen utensils
TLE_AFFP9-
12SL-Ia-c-1
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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 23 of 41
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
tools, materials, kitchenutensils and equipment forfood curing, salting andsmoking
5.
Office materials, supplies andequipment
6. Occupational Safety andHazard Standards (OSHS)
7. Clean and sanitize workingarea
8. Wearing of Personal ProtectiveEquipment (PPE)
9. 5S principles10.
Recycling/by-productutilization (3Rs principles)
11. Environmental protection and
concerns
for the above food processingmethods in accordance withmanufacturer’s specifications
1.4. Prepare office equipment and
materials/ supplies needed inaccordance with approvedspecifications
13. Different types of rawmaterials
14.
Sorting and grading of rawmaterials
15. Cleaning and washing of eggs16. Skinning and eviscerating of
poultry17. Deskining, deboning, slicing,
chopping and mincing ofmeat.
18. Cleaning, descaling,eviscerating, deboning,filleting and washing of fishand other marine products
19.
OSHS20.
Weighing of raw materials
LO 2. Prepare the raw materials 2.1.
Sort and grade raw materials are inaccordance with specifications
2.2.
Prepare eggs for salting inaccordance with approved standardprocedures
2.3. Prepare poultry for curing inaccordance with approvedspecifications and standardprocedures
2.4. Prepare meat for curing inaccordance with approvedspecifications and standardprocedures
2.5.
Prepare fish/other marine productsin accordance with approvedspecifications and standardprocedures
2.6. Weigh prepared raw materials inaccordance with approvedspecifications
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
21. Measuring and weighing saltand other ingredients andadjuncts for salting and curing
22. Measuring and weighing
ingredients for pumpingpickle, cover pickle and drycure mixtures
23. OSHS
LO 3. Prepare salting and curingsolutions and mixtures 3.1.
Measure and weigh required saltand other ingredients and adjuncts
for salting and curing in line withapproved specifications and OHSrequirements
3.2. Measure and weigh requiredingredients for pumping pickle,cover pickle and dry cure mixture inline with approved specifications
TLE_AFFP9-12SL-Ih-i-3
QUARTER 2
1. Mixing of curing ingredientsand prepared materials
2. Curing of mixture at room andrefrigerated temperature.
3.
Curing of different rawmaterials
LO 4. Cure the materials 4.1.
Mix curing mixture and preparedmaterials in accordance withapproved specifications and
enterprise requirements4.2. Cure mixture at room temperature
or refrigerated temperature atappropriate number of days
4.3. Submerged materials being curedin solution to obtain evendistribution/ penetration of curemixture in line with approvedspecifications
TLE_AFFP9-
12SL-IIa-b-4
4. Draining from curing solutionand washing of cured food
5.
Cooking of cured products
6.
Different cooking medium7. Smoking of cured and cookedproducts
8. Cooking the cured andsmoked products
9. Transferring and cooling ofcooked products
10. Finishing works for saltingeggs (boiling and dipping to
LO 5. Finish the cured materials 5.1.
Wash and drain cured foodmaterials from the solution, in
accordance with standard operatingprocedures5.2.
Cook drained cured materials inappropriate cooking medium
5.3. Smoke the cooked and curedproducts according to specifications
5.4. Cook the cured and smokedproducts
5.5.
Transfer the cooked products to
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
ghana solution)11.
Characteristics of qualitycured, smoked and saltedproducts
containers and cool according tospecifications.
5.6.
Boil and dip in grana solution saltedeggs according to approved
specifications12. Documenting of daily
production records13.
Production data14.
Format of recording
LO 6. Prepare production report 6.1.
Document daily production inputaccording to standard operatingprocedures
6.2. Record and present all productiondata according to prescribed format
TLE_AFFP9-12SL-IIf-g-6
LESSON 2: PROCESS FOODS BY FERMENTATION AND PICKLING (FR) (Note: Research components should be included in all activities)
1.
Preparing of tools, materials,utensils and equipment forfood fermentation and pickling
2. Food processing methods-
fermentation and pickling3. Checking and calibaratingapparatus and equipment forthe food fermentation andpickling
4.
Cleaning and sanitazing oftools, materials, utensils andequipment for foodfermentation and pickling
5.
Occupational Safety andHazard Standards (OSHS)
The learner demonstratesunderstanding foodprocessing by fermentationand pickling.
The learner independentlydemonstrates procedures offermentation and pickling.
LO 1. Prepare equipment, tools and
utensils
1.1. Select equipment, tools andutensils for fermentation and
pickling are according torequirements1.2. Check and calibrate equipment,
tools and utensils in accordancewith manufacturer’s specifications
1.3.
Prepare and sanitize equipment/utensils for the above foodprocessing methods areaccording to manufacturer’s
specifications
TLE_AFFP9-
12FR-IIh-i-1
QUARTER 3
1.
Different types of rawmaterials for foodfermentation and pickling
2. Weighing of raw materials3. Sorting and grading of raw
materials4. Cleaning, washing, peeling,
cutting and slicing of freshfruits and vegetables
LO 2. Prepare raw materials 2.1. Sort and grade raw materialsaccording to approved criteria andenterprise requirements
2.2. Prepare the sorted and graded freshfruits and vegetables according torequired sizes and shapes
2.3. Prepare fish and other marineproducts according to specifications
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
5. Cleaning, eviscerating, cuttingand washing of fish and othermarine products
6. OSHS
7.
Preparation of ingredients foralcoholic fermentation
8.
Alcoholic fermentationprocedures of fruits andvegetables
9. Mixing techniques juice andvegetables
10. Juice extractions and straining11. Heating of extracted juice12. Characteristics of quality
alcoholic fermented products
LO 3. Perform alcoholic fermentationof fruits and vegetables 3.1.
Mix prepared fruit with wateraccording to specifications
3.2.
Boil mixture in accordance withspecifications and enterpriserequirements
3.3. Extract juice in accordance withspecifications and enterpriserequirements
3.4. Cool and mix extracted juice withother ingredients like sugar and
yeast in accordance withspecifications3.5.
Ferment juice for 1-2 weeks asrequired
3.6.
Filter and heat fermented juiceaccording to specifications
TLE_AFFP9-12FR-IIIb-d-3
13. Preparation of ingredients foracetic acid/lactic acidfermentation
14.
Acetic acid/lactic acidfermentation procedures offruits and vegetables
15. Mixing techniques16.
Mixture straining/filtering andclarifying
17. Heating of acetous liquid18. Characteristics of quality
acetic acid/lactic acidfermented products
LO 4. Perform acetic acid/ lactic acidfermentation/ pickling of vegetables 4.1.
Mix alcoholic liquid with mothervinegar according to specifications
4.2. Ferment mixture for 2-4 weeksaccording to standard procedures
4.3. Filter mixture and clarify filtrateaccording to specifications
4.4. Heat acetous liquid according tospecifications
TLE_AFFP9-12FR-IIIe-g-4
19. Preparation of ingredients forfermenting of fish and othermarine products
LO 5. Ferment fish and other marine
products 5.1. Mix fish and other marine with
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
20. Salt and fish ratio21.
Fermentation procedures offish and other marineproducts
22.
Mixing techniques23.
Heating of fish paste/sauce24. Characteristics of quality
fermented fish and othermarine products
required salt according to mixingrequirements
5.2.
Ferment the mixture of fresh andother marine products for 1-2
weeks in fermentation vats/vesselsaccording to standard procedures5.3. Heat fish paste/fish sauce according
to standard procedures
25. Documenting of dailyproduction records
25.1. Daily production input(spoilage, rejects andvariances)
25.2. Daily production output(yield, recoveries and
variances)26. Production data27.
Format of recording
LO 6. Prepare production report 6.1. Document daily production input
and output according to standardoperating procedures.
6.2. Presented all gathered productiondata presented in prescribed format
TLE_AFFP9-
12FR-IIIj-6
QUARTER 4
LESSON 3: PROCESS FOODS BY SUGAR CONCENTRATION (SC) (Note: Research components should be included in all activities)
1. Preparing of tools, materials,kitchen utensils andequipment for preservingfoods by sugar concentration
2. Checking and calibratingapparatus and equipment forpreserving foods by sugarconcentration
3.
Cleaning and sanitizing oftools, materials, kitchenutensils and equipment forpreserving foods by sugarconcentration
The learner demonstratesunderstanding on foodprocessing by sugarconcentration.
The learner demonstratesindependently the method of foodprocessing by sugar concentration.
LO 1. Prepare Equipment, Tools and
Utensils 1.1. Prepare equipment, tools and
utensils for preserving foods bysugar concentration in accordancewith manufacturer’s manual
1.2. Calibrate equipment, tools andutensils in accordance withmanufacturer’s specifications
1.3.
Sanitize equipment, tools andutensils for preserving foods bysugar concentration
TLE_AFFP9-
12SC-IVa-b-1
4.
Different types of rawmaterials and its availabilityfor preservation by sugar
LO 2. Prepare the raw materials
2.1. Check availability of raw materials according to required food
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
concentration5.
Food processing methods-sugar concentration
6. Sourcing of raw materials
7.
Sorting of raw materials8.
Cleaning and washing freshfruits and vegetables,
9. Peeling, slicing chopping andcutting of fresh fruits andvegetables
10. Slicing and cutting proceduresof various fruits andvegetables
11.
Size reduction method12.
Preparing fruits andvegetables for the following:
a. Jelly makingb.
Marmalade makingc. Jam makingd. Cooking in syrup13. Pre-treatment of raw
sliced/cut raw materials14. OSHS
processing methods 2.2.
Clean and wash raw materials2.3.
Peel, slice, chop and cut of rawmaterials according to required
sizes and shapes2.4.
Extract juice of the prepared fruitsand vegetables through boiling for
jelly and marmalade making2.5. Mix with sugar the prepared finely
chopped fruits and vegetables for jam making are mixed with sugar
2.6.
Cook in syrup the prepared fruitsand vegetables to be preserved
15. Prepare ingredients for acid,pectic and sugar mixture
16. Adjusting of acid, pectin andsugar mixture
17. Sugar and acid analysis18.
Using refractrometer, jelly and
candy thermometer19. OSHS
LO 3. Prepare acid, pectin and sugar
mixture3.1. Measure required amounts of
pectin, sugar and citric acidaccording to approvedspecifications
3.2.
Mix measured pectin, acid andsugar with chopped fruit pulp/juiceextract/pieces of fruits according toapproved specifications
TLE_AFFP9-
12SC-IVe-f-3
20. Procedures in processingsteps/ procedures inpreserving fruits andvegetables by sugarconcentration
LO 4. Cook sugar concentrates 4.1. Cook mixture to required
consistency4.2.
Check the desired endpoint asspecified
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JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
21. Using Polimeter22.
Checking/testing desired point
23. Characteristics of quality sugar
concentrated products24. Document daily productionreport input, output andvariances
25.
Production data26. Format of recording
LO 5. Prepare production report 5.1.
Document daily production reportinput, output and variances aredocumented according to enterpriserequirements
5.2. All production data gathered arerecorded and presented inprescribed format
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JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
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(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 competenciesthat 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.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Introduction
1. Basic concepts in Food (Fish)Processing
2.
Relevance of the course3. Career opportunities
The learner demonstratesunderstanding of basicconcepts and underlyingtheories in food (fish)processing.
The learners independentlydevelop the skills in foodprocessing and demonstrate thecore competencies in foodprocessing prescribed in TESDATraining Regulation.
1. Explain basic concepts food(fish) processing
2.
Discuss the relevance of thecourse
3.
Explain on opportunities forfood (fish) processing as acareer
Personal Entrepreneurial Competencies (PECS )
1. Assessment of Personal Competenciesand Skills (PECs) vis-à-vis a practicingentrepreneur/employee in a province
1.1 Characteristics1.2 Attributes1.3
Lifestyle1.4
Skills1.5
Traits2. Analysis of PECs in relation to a
practitioner3. Strengthening and further development
of one’s PECs
The learner demonstratesunderstanding of one’s
Personal Competencies andSkills (PECs) in FoodProcessing.
The learner independentlycreates a plan of action thatstrengthens/ further developsone’s PECs in Food Processing.
LO 1. Develop and strengthenpersonal competencies and
skills (PECs) needed FoodProcessing 1.1. Identify areas for
improvement, developmentand growth
1.2.
Align one’s PECs according to
his/her business/careerchoice
1.3. Create a plan of action that
ensures success of his/herbusiness/career choice
TLE_PECS9-12-00-1
Environment and Marketing (E M)
1. Product Development2. Key concepts of developing a product3.
Finding Value4. Innovation
4.1. Unique Selling
The learner demonstratesunderstanding ofenvironment and market inFood Processing in one’s
town/municipality.
The learner independentlycreates a business vicinity mapreflective of potential FoodProcessing market within thelocality/town.
LO 1. Develop a product/
service in Food Processing 1.1.
Identify what is of “Value” to
the customer1.2. Identify the customer to sell
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
4.2. Proposition (USP) the product to1.3.
Explain what makes aproduct unique andcompetitive
1.4.
Apply creativity andinnovative techniques todevelop marketable product
1.5. Employ a Unique SellingProposition (USP) to theproduct/service
5. Selecting Business Idea6. Key concepts of Selecting a Business
Idea6.1. Criteria6.2. Techniques
LO 2. Select a business idea
based on the criteria and
techniques set 2.1. Enumerate various criteria
and steps in selecting abusiness idea
2.2. Apply the criteria/steps inselecting a viable businessidea
2.3.
Determine a business ideabased on thecriteria/techniques set
TLE_EM9-12-00-2
7. Branding LO 3. Develop a brand for theproduct 3.1.
Identify the benefits ofhaving a good brand
3.2. Enumerate recognizablebrands in the town/province
3.3. Enumerate the criteria for
developing a brand3.4. Generate a clear appealing
product brand
TLE_EM9-12-00-3
LESSON 1: PACKAGE FINISHED/PROCESSED FOOD PRODUCTS (PK) (Note: Research components should be included in all activities)
1. Different packaging materials2.
Preparation of packaging materials3. Selection and checking4. Washing and sterilization
The learner demonstratesunderstanding in packagingof finished/processed foodproducts.
The learner independentlydemonstrates the procedures inpackaging of finished/processedfood products.
LO 1. Prepare packagingequipment, tools and
materials 1.1. Check and select packaging
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
5. Different packaging equipment andtools and utensils
6.
Preparation of different packagingequipment and tools and utensils
7.
Monitor operation of packagingequipment8. Cooling of finished/processed products9. OSHS
materials according to thefinished/processed foodproducts specifications
1.2. Wash and sterilize packaging
materials of varying sizes inaccordance withmanufacturer’s specifications
1.3. Prepare appropriate tools andequipment according tospecified packagingrequirements
1.4.
Check packaging equipmentaccording to manufacturer’sspecifications
1.5.
Monitor the operation ofpackaging equipment toensure conformity withspecified product output
1.6. Cool to room temperature thefinished/processed productsas required
10. Packaging of finished products:10.1. Cured products10.2. Salted eggs10.3. Fermented/pickled products10.4. Cooled processed products10.5. Canned/bottled products10.6. Sugar concentrate products10.7.
Dried/dehydrated food
materials11. Quality packaged products
specifications12.
OHS requirements in packagingfinished products
LO 2. Undertake packaging of
finished/processed food
products 2.1. Place cooled cured products
in appropriate packagingmaterials
2.2. Place salted eggs intrays/boxes in accordance
with specifications2.3. Package and seal fermented
/pickled products hermeticallyaccording to enterpriserequirements
2.4. Wrap cooled processedproducts clean according tospecifications
2.5. Seal canned/bottled products
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CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
hermetically according toapproved specifications
2.6.
Hot pack sugar concentratedfinished products in dry
sterile glass bottles2.7.
Package dried/dehydratedfood materials in appropriatepackaging materials
13.
Purpose and basic principles of the postpackaging process
14. Effect of post packaging process on theend product
15. Procedures and requirements in postpackaging process
16. Identification, rectification andreporting of out-specification product,process and equipment
17.
Taking samples and conducting tests18.
Product changeover19.
Sealing and labeling of packagedproducts
20. Storage of packaged finished products21. Cleaning and sanitizing workplace,
equipment, t
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