SESSION PLAN

SECTOR : AGRI-FISHERY
QUALIFICATION TITLE: FISH/ FOOD PROCESSING NC II
UNIT OF COMPETENCY: PROCESS FISH BY SALTING, CURING AND SMOKING
MODULE TITLE : PROCESSING FISH BY SALTING, CURING AND SMOKING
Learning Outcomes:
LO1. Prepare Equipment, Tools and Utensils
LO2. Prepare Ingredients and Raw materials
LO3. Prepare Salting and Curing Solutions and Mixture
Lo4. Cure the Fish

A. INTRODUCTION
This module covers the knowledge, skills and attitudes required for the use of standard measuring devices and
instrument in the workplace. It also covers the identification of standard measuring devices and
instruments and the procedures for using measuring devices and instruments.
B. LEARNING ACTIVITIES:
LO1. Prepare equipment, tools and utensils
LO1.1 select equipment, tools and utensils for salting, curing and smoking fish and other fishery products are
prepared in accordance with manufacturer’s specifications.
LO1.2. Equipment for fish processing methods are checked, sanitized and calibrated in accordance with
manufacturer’s specification
LO1.3. Kitchen utensils for fish curing methods are readied and sanitized in accordance with manufacturer’s
specifications.
LO1: Prepare Equipment, Tools and Utensils

Learning Content Methods Presentation Practice Feedback Resources Time

LO1.1 Prepare Lecturette Read Information Sheet Answer self- Compare to CBLM 2 hours
equipment, tools and Group Discussion 1.1 on page ___. check on key Answer
utensils page 2-3 given by the
 teacher
Processing
Evaluate the
Demonstration Read Operation Sheet on Perform tools,
performance
page____. Operation equipment
of students
Sheet on and
using
page____ utensils
rubrics

Self- paced learning Read Information Sheet 1.2 Answer Self- Compare to CBLM 2 hours
LO1.2. Sanitizing Lecturette on page____. Check on Key Answer Equipment
equipment, tools and page___. given by the , tools and
utensils teacher. utensils
Evaluate
Demonstration Read Task Sheet on Perform Sanitizing
performance
Return page___. Operation agents
of students
Demonstration Sheet on
using
page___.
rubrics

LO1.3. Proper stowing Self- paced learning Read Information Sheet 1.3 Answer Self- Compare to CBLM 2 hours
of tools and Lecturette on page____. Check on Key Answer Equipment
equipment page___. given by the , tools and
teacher. utensils
Evaluate
Demonstration Read Task Sheet on Perform Storage
performance
Return page___. Operation room
of students
Demonstration Sheet on
using
page___.
rubrics

LO1.4.Inspecting and Self- paced learning Read Information Sheet 1.4 Answer Self- Compare to CBLM 2 hours
checking condition of Lecturette on page____. Check on Key Answer
equipment/ machines page___. given by the Equipment
before operation , tools and
 teacher. utensils
Demonstration Read Task Sheet on
Perform Evaluate
Return page___.
Operation performance
Demonstration Sheet on of students
page___. using
rubrics

LO1.5. Performing Self- paced learning Read Information Sheet 1.5 Answer Self- Compare to CBLM 3 hours
minor preventive Lecturette on page____. Check on Key Answer
maintenance page___. given by the Equipment
teacher. , tools and
utensils
Evaluate
Demonstration Read Task Sheet on Perform Materials
performance
Return page___. Operation used in
of students
Demonstration Sheet on performing
using
page___. minor
rubrics
preventive
maintenan
ce like
grease oil
Learning Outcome No. 2. Prepare Ingredients and Raw Materials
LO2.1. Raw materials are sorted and graded in accordance with BFAR specifications.
LO2.2. Fish are cleaned and washed in accordance with approved BFAR standard specifications
LO2.3. Fish are eviscerated and washed in accordance with product requirements
LO2.4. Fish and other marine products are fully descaled and eviscerated without damage to the meat
LO2.5. Fish are deboned in accordance with the product requirements without damage in the flesh
LO2.6. Fish are made into fillet in accordance with product specifications
LO2.7. Cleaned raw materials are weighed in accordance with BFAR specifications
Learning Content Methods Presentation Practice Feedback Resources Time
LO2.1. Raw materials Lecture Read Information Answer Self- Compare to CBLM
are sorted and graded Self- paced learning Sheet 2.1on page__ Check on Key Answer
in accordance with Group Discussion page on page
the BFAR Observation
specifications.

Demonstration Read Operation Perform

Return Demonstration Sheet on page ___. Operation
Sheet on page

Lecture Read Information Answer Self- Compare to CBLM

LO2.2. Fish are cleaned Self- paced learning Sheet on page___ Check on Key Answer
and washed in Group Discussion page on page
accordance with Observation
approved BFAR Demonstration
standard procedures. Return Demonstration

Read Task Sheet on Perform

page ____ Operation
Sheet on page

LO2.3. Fish are Lecture Read Information Answer Self- Compare to CBLM
eviscerated and washed Self- paced learning Sheet on page____. Check on Key Answer
in accordance with the Group Discussion page ___ on page
product requirements. Observation
Demonstration
Return Demonstration

Read Task Sheet on Perform

page____. Operation
 Sheet on page
28-35.

LO2.4. Fish and other Lecture Read Information Answer Self- Compare to CBLM
marine products are Self- paced learning Sheet on page___ Check on Key Answer
fully descaled and Group Discussion page ___ on page
eviscerated without Observation
damage to the meat. Demonstration
Return Demonstration

Read Task Sheet on Perform

page ___ Operation
Sheet on
page___

LO2.5. Fish are Lecture Read Information Answer Self- Compare to CBLM
deboned in Self- paced learning Sheet 2.5. on Check on Key Answer
accordance with the Group Discussion page___. page ___ on page
product requirements Observation
without damage in the
flesh.

Demonstration Perform
Return Demonstration Read Task Sheet on Operation
page ___ Sheet on page
_____.
LO2.6. Fish are made Lecture Read Information Answer Self- Compare to CBLM
into fillet in Self- paced learning Sheet 2.6 on page Check on Key Answer
accordance with Group Discussion page 35-36. on page
product specifications. Observation
Demonstration
Return Demonstration

Read Task Sheet on Perform

page ___. Operation
Sheet on page
___.
LO2.7. Cleaned raw Lecture Read Information Answer Self- Compare to CBLM
materials are weighed Self- paced learning Sheet 2.7. Check on Key Answer
in accordance with Group Discussion page ___. on page
BFAR specifications. Observation
Demonstration
Return Demonstration

Read Task Sheet on Perform

page ___. Operation
Sheet on page
___.
LO 3:Prepare Salting and Curing Solutions and Mixtures

Learning Content Methods Presentation Practice Feedback Resources Time

 CBLM
Raw materials
 Required salt Answer self- and
and other check on page ingredients
ingredients for ___. Compare used in
salting and Read information answer to preparing
curing are sheets on page ___
Modular key salting, curing
measured and Self-paced answer solutions.
weighed in line Group discussion Perform task
with approved Equipment,
demonstration sheet tools and
specifications Read Task sheet on Refer to
preparing utensils used
and page ___ performan
construction in preparing
Occupational ce criteria
materials and salting and
Health and checklist
man power curing
Safety ( OHS )
requirements. solutions
Safety
Procedures

Compare
answer to
Read information Answer self- key
Required ingredients sheet on page check on page answer
Modular
for salting and curing Self-paced
are measured and Group discussion 6hrs
weighed in line with
demonstration
approved BFAR and Read task sheet on Perform task Refer to
BFAD specifications. page on page performan
ce criteria
checklist
 Answer self-
check
Read information selecting
sheet selecting netting Compare
3.select netting Modular netting materials materials answer to
materials based on Self-paced based on the size of based on the 30 min
key
the size of fish stocked Group discussion fish stocked size of fish answer
fingerlings and stocked
species of the fish fingerlings
and species of
the fish
Module,projecto
r,laptop,video
Tools
Answer self-
check Compare steel
attaching answer to rod,crowbar
Read information key
floats and pulley,weldingm
sheet attaching answer
Modular sinkersproper achine,bolo
floats and
Self-paced ly auger bit
4.attach floats and sinkersproperly 4hrs
sinkersproperly Group discussion Materials
demonstration Read task sheet
Perform task Refer to bamboos
attaching floats and
sheetattachin performan G. I pipes,Nets
sinkersproperly
g floats and ce criteria
sinkersproper checklist Twines,Ropes
ly Floaters,Anchor
s

5. inspect damage net Modular Read information Answer self- Compare Module,projecto 2hrs
prior to installation Self-paced sheet inspecting checkinspecti answer to r,laptop,video
Group discussion damage net prior to ng damage key Tools
installation net prior to answer
demonstration steel
installation
rod,crowbar
 pulley,weldingm
achine,bolo
auger bit

Perform task Materials

Read task sheet sheet Refer to bamboos
inspecting damage inspecting performan G. I pipes,Nets
net prior to damage net ce criteria
installation prior to checklist Twines,Ropes
installation Floaters,Anchor
s

Module,projecto
r,laptop,video
Tools
steel
Compare rod,crowbar
Answer self- answer to
Read information checksetting key pulley,weldingm
Modular sheet setting up nets up nets to fit answer achine,bolo
Self-paced to fit the frame the frame auger bit
6. set up nets to fit 4hrs
the frame Group discussion Materials
Read task sheet Perform task Refer to
demonstration setting- up nets to fit sheet setting- bamboos
performan
the frame up nets to fit ce criteria G. I pipes,Nets
the frame checklist
Twines,Ropes
Floaters,Anchor
s

7.check proper Modular Read information Answer self- Compare Module,projecto 12hrs
placement of net’s Self-paced sheet checking checkcheckin answer to r,laptop,video
bottom. Group discussion proper placement of g proper key Tools
net’s bottom. placement of answer
demonstration
 steel
net’s bottom. rod,crowbar
pulley,weldingm
Perform task achine,bolo
Read task sheet
sheet Refer to auger bit
checking proper
checking performan
placement of net’s Materials
proper ce criteria
bottom.
placement of checklist bamboos
net’s bottom. G. I pipes,Nets
Twines,Ropes

C. ASSESSMENT PLAN

D, TEACHER’S REFLECTION OF THE SESSION

STRONG POINTS:

WEAK POINTS:
C.ASSESSMENT PLAN
* Written test: Answer self check in the module
*Oral test
* Performance test: Demonstration
D. Teacher’s reflection of the session
Strong points
The training was conducted properly because:
1. The tools and materials were provided
2. The venue is conducive fro learning
3. Some students are fast learner, so they can finish the task ahead of time
Weak point
1. Some students are lazy to work