Kto12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRI – FISHERY - ARTS – FOOD (FISH) PROCESSING
(Exploratory)
Course Description:

This Module is an exploratory and introductory course which leads to a Food (Fish) Processing National Certificate Level II
(NC II). It covers four common competencies that the Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to
possess: (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 of career opportunities.

CONTENT CONTENT PERFORMANCE LEARNING CODING

STANDARD STANDARD COMPETENCIES

Introduction The learner The learner 1. Explain basic concepts in

1. Basic concepts in Food demonstrates independently Food (Fish) Processing
(Fish) Processing an demonstrates common 2. Discuss the relevance of
2. Relevance of the course understanding competencies in Food the course
3. Career opportunities of the basic (Fish) Processing as 3. Explore career
concepts and prescribed by TESDA opportunities in Food
underlying Training Regulations. (Fish) Processing
theories in Food
(Fish)
Processing.
Personal Entrepreneurial Competencies (PECS )

1. Assessment of Personal The learner The learner recognizes LO 1. Recognize Personal TLE_ET7/8PECS-
Entrepreneurial Competencies and demonstrates an his/her PeCS and Entrepreneurial 0k-1
Skills (PECs) vis-à-vis PeCS of a understanding of prepares a list of PECs Competencies and Skills
practicing entrepreneur/employee one’s PeCS of a (PECs) needed in Food
1.1. Characteristics practitioner/entrepreneur Processing
1.2. Attributes in Food Processing. 1.1. Assess one’s PECs:
1.3. Lifestyle characteristics,
1.4. Skills attributes, lifestyle,
 CONTENT CONTENT PERFORMANCE LEARNING CODING
STANDARD STANDARD COMPETENCIES
1.5. Traits skills, traits
2. Analysis of one’s PECs 1.2. Assess practitioner’s:
characteristics,
attributes, lifestyle,
skills, traits
1.3. Compare one’s PECs
with that of a
practitioner
/entrepreneur

Environment and Marketing (E and M)

1. Key concepts of Environment The learner The learner LO 1. Generate a business TLE_ET7/8EM-0k-1
and Market demonstrates an independently generates idea that relates with a career
2. Products & services available in understanding of a business idea based choice in Food Processing
the market environment and on the analysis of 1.1. Conduct SWOT
3. Differentiation of products and market that environment and market analysis
services relates with a in Food Processing. 1.2. Identify the different
4. Customers and their buying career choice in products/services
habits Food Processing. available in the market
5. Competition in the market 1.3. Compare different
6. SWOT Analysis products/services in
computer hardware
servicing business
1.4. Determine the profile
potential 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 (MT)

1. Food (fish) processing Learner The learner uses and LO 1.Select tools, TLE_AFFP7/8 MT-
tools, equipment and demonstrates maintains appropriate equipment, utensils and 0a-1
instruments an food (fish) processing instruments
 CONTENT CONTENT PERFORMANCE LEARNING CODING
STANDARD STANDARD COMPETENCIES
2. Faults and defects of tools, understanding tools, equipment, 1.1.Select tools,
equipment and instruments of the uses and instruments and equipment, utensils
in food (fish) processing maintenance of utensils and reports and instruments
3. Reporting defective tools, food (fish) accordingly upon according to food
equipment and utensils processing discovery of defect/s. (fish) processing
tools, method
equipment, 1.2.Explain the defects in
instruments and tools, equipment,
utensils in food utensils and
(fish) instrument
processing. 1.3.Follow procedures in
reporting defective
tools, equipment,
utensils and
instruments

4. Standard measuring LO 2. Use tools, TLE_AFFP7/8 MT-

devices and instruments equipment, instrument s 0b-2
5. Sanitizing tools, equipment, and utensils by following
instruments, and utensils the standard procedures
6. Calibration of measuring 2.1.Interpret a food
devices and instruments processing procedure
7. Selection of food (fish) 2.2.Apply standard
processing tools, procedures in using
equipment, instruments and tools, equipment,
utensils instruments, and
utensils
2.3.Calibrate tools,
equipment
instruments and
utensils
2.4.Follow procedures in
sanitizing tools,
equipment,
 CONTENT CONTENT PERFORMANCE LEARNING CODING
STANDARD STANDARD COMPETENCIES
instruments and
utensils
2.5.Use tools, equipment,
instruments, and
utensils according to
job requirement and
manufacturer’s
specifications

8. Storing tools, equipment, LO 3. Perform post- TLE_AFFP7/8 MT-

instruments and utensils operation activities 0c-3
9. Minor preventive machine 3.1.Apply procedures in
maintenance switching off/plugging
10. Disposal of defective tools, off food (fish)
equipment, instruments and processing tools,
utensils equipment,
instruments and
utensils
3.2.Follow steps in
cleaning and
sanitizing tools,
equipment,
instruments and tools
before storing
3.3.Perform minor
preventive machine
maintenance
3.4.Explain the proper
disposal of defective
tools, equipment,
instruments and
utensils
 CONTENT CONTENT PERFORMANCE LEARNING CODING
STANDARD STANDARD COMPETENCIES
LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)

1. Weights and Learner Learner performs basic LO 1. Tabulate the TLE_AFFP7/8MC-

measurements demonstrates measurements and recorded data relevant to 0d-4
1.1. Gravimetric an calculation that relate production of processed
1.2. Volumetric understanding to weight and food
1.3. Lengths,diameter, of basic measurements. 1.1. Record weights and
widths measurements measurements of
1.4. Seam and calculation. raw materials and
measurements ingredients
2. Hotness/coldness 1.2. Summarize/sum up
temperature recorded weights
and measurements
of processed
products
1.3. Perform how a
seam is measured

3. Basic mathematical skills in Learner Learner performs basic LO 2. Review various TLE_AFFP7/8MC-
computing- demonstrates mathematical skills formulations 0d-5
3.1. Ingredients an that relate to weight 2.1. Check raw
formulation understanding and measurements. materials,
3.2. Percentage of the basic ingredients and
formulation mathematical percentage
3.3. Conversions: ratios skills that relate formulations
and proportions to estimation according to
and basic approved
calculation. specifications and
enterprise
requirements
2.2. Re-check
percentage
formulations of
 CONTENT CONTENT PERFORMANCE LEARNING CODING
STANDARD STANDARD COMPETENCIES
finished products
according to
approved
specifications and
enterprise
requirements

3.4. Spoilage and rejects Learner Learner exhibits basic LO 3. Calculate the
3.5. Recoveries and demonstrates mathematical skills production inputs and TLE_AFFP7/8MC-
yields an that relate to output 0e-6
understanding computation of 3.1. Compute for the
of the basic percentage of percentage
mathematical spoilage, rejects and equivalents of
skills that relate recovery of yields. actual spoilage and
to spoilage, rejects
rejects and the 3.2. Calculate the
percentage of percentage of
recovery of actual yields and
yields. recoveries
according to
enterprise
requirements
3.3. Record calculated
data according to
enterprise
requirements

4. Basic mathematical Learner Learner computes for LO 4. Compute for the TLE_AFFP7/8MC-
computation of production costs demonstrates production costs and costs of production 0e-7
4.1. Ingredients an performs simple record 4.1. Follow the
formulations understanding keeping. standard
4.2. Percentage of the basic procedures in
 CONTENT CONTENT PERFORMANCE LEARNING CODING
STANDARD STANDARD COMPETENCIES
formulations computation of computing for
4.3. Conversions production production costs
4.4. Ratios and costs and 4.2. Validate the
proportion simple record computed costs of
4.5. Spoilage and rejects keeping. production
4.6. Percentage of according to
recoveries and enterprise
rejects production
4.7. Simple record requirements
keeping

LESSON 3: INTERPRET PLANS AND DRAWINGS (ID)

1. Fish processing activities The learner The learner interprets LO 1. Interpret a layout TLE_AFFP7/8ID-
2. Layout of fish processing demonstrates plans and drawings plan 0f-8
area an that relate to basic fish 1.1. Explain the
3. Signs and symbols in layout understanding processing activities. meanings of signs
plan of interpreting and symbol used in
plans and the layout plan for
drawings that fish processing
relate to basic activity
fish processing 1.2. Interpret layout plan
activities. for fish processing
area according to
standard set

4. Packaging fish products The learner The learner creates an LO 2. Perform outer TLE_AFFP7/8ID-
5. Designing packaging demonstrates acceptable packaging packaging 0f-9
materials an for fish products. procedures
6. Labels and symbols used in understanding 2.1.Design packaging
packaging of the basic materials for fish
principles of products
design, labels 2.2.Label packaged fish
 CONTENT CONTENT PERFORMANCE LEARNING CODING
STANDARD STANDARD COMPETENCIES
and symbols products according to
used in quality control
packaging fish standards
products.
LESSON 4: APPLY FOOD SAFETY AND SANITATION (OS)

1. GMP requirements on The learner The learner LO 1. Observe personal TLE_AFFP7/8OS-

personal hygiene demonstrates independently hygiene and good 0g-10
2. Personal protective an packages fish products grooming
equipment (PPE) understanding while observing basic 1.1.Explain the
3. Workplace health and of the basic principles and rules to importance of good
safety requirements principles and ensure food safety and grooming in a
4. Good grooming rules to be sanitation. workplace
5. Sanitizing PPE observed to 1.2.Follow the
ensure food procedures in
safety and cleaning, checking
sanitation when and sanitizing
packaging fish personal protective
products. equipment

6. Safety measures and LO 2. Implement food TLE_AFFP7/8OS-

practices safety practices 0g-11
7. First aid 2.1. Discuss the sanitary
8. Practices in manufacturing practices in food
good food safety
9. TQM 2.2. Explain the
10. Codes and regulations importance of
cleanliness and
sanitation in a
workplace
2.3. Observe practices in
manufacturing good
food
 CONTENT CONTENT PERFORMANCE LEARNING CODING
STANDARD STANDARD COMPETENCIES
2.4. Perform first aid
according to
workplace standard
and operating
procedures

11. HACCP LO 3. Conduct work in TLE_AFFP7/8OS-

12. Waste disposal accordance with 0h-12
13. Environmental protection environmental policies and
14. Monitoring practices procedures
15. Record keeping procedures 3.1.Explain the
importance of
implementing the
HACCP plan
3.2.Discuss and simulate
sound monitoring
practices
3.3.Develop a plan to
document and
monitor corrective
actions on
environmental
protection

LO 4. Participate in
16. Environmental hazards improving environmental TLE_AFFP7/8OS-
17. Prevention and control of practices at work 0i-j13
environmental risks 4.1.Explain
18. Disaster preparedness and environmental
identification hazards
19. Risk assessment and 4.2.Discuss how
control options environmental risks,
20. Identifying and responding hazards and
 CONTENT CONTENT PERFORMANCE LEARNING CODING
STANDARD STANDARD COMPETENCIES
to hazards incidents can be
21. Investigating incidents prevented and
22. Management and utilization controlled
of environmental resources 4.3.Plan ways to manage
23. Practices on resource and use resources in
utilization and wastage the environment
24. Handling hazardous waste 4.4.Suggest ways to
25. Rehabilitation procedures avoid wastage
4.5.Observe
rehabilitation
procedures
 K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
AFA - FOOD (FISH) PROCESSING
(Specialization)
Grade 9
Course Description:

This specialization course which leads to a Food (Fish) Processing National Certificate (NC I), covers four of the seven core
competencies that the Grade 9 Technology and Livelihood Education (TLE) student ought to posess. They are as follows: (1)
implementation of sampling procedure, (2) inspection and sorting of materials and products, (3) dispensing of non-bulk ingredients,
and (4) preparation of raw and packaging materials and supplies for processing.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction
1. Basic concepts in Food The learner demonstrates The learner independently 1. Explain basic concepts
(Fish) Processing an understanding of the develops the skills in food food (fish) processing
2. Relevance of the course basic concepts and processing and demonstrates 2. Discuss the relevance
3. Career opportunities underlying theories in food the core competencies in food of the course
(fish) processing. processing prescribed by 3. Explain career
TESDA Training Regulations. opportunities in food
(fish) processing
Personal Entrepreneurial Competencies (PECS )

1. Assessment of learner’s
Personal Competencies and
Skills (PeCS) vis-à-vis PeCS of
a practicing entrepreneur/
employee (practitioner) in
locality/town
 characteristics
 attributes
 lifestyle
 skills
 traits
1. Analysis of learner’s PeCS
The learner demonstrates
an understanding of one’s
PeCS in food processing.
The learner recognizes his/her
PeCS and prepares an activity
plan that aligns with the PeCS
of a practitioner/entrepreneur in
food processing.
LO 1. Recognize Personal TLE_ET9PECS-Ik-1
Entrepreneurial
Competencies and Skills
(PECSs) needed in Food
Processing
1.1.Assess one’s PeCS
1.2.Assess practitioner’s
PeCS
1.3.Compare one’s PeCS with
those of a
practitioner/entrepreneur
1.4.Align one’s PeCS with
 CONTENT
based on the results of the
assessment
2. Align, strengthen and
develop one’s PeCS based
on the results
Environment and Marketing (E and M)
Market (Town)
1. Key concepts of Market
2. Players in the Market
(Competitors)
3. Products & services
available in the market
Market (Customer)
4. Key concepts in Identifying
and Understanding the
Consumer
5. Consumer Analysis through:
3.1. Observation
3.2. Interviews
3.3. FGD
3.4. Survey
6. Generating Business Ideas
6.1. Key concepts in
generating business
ideas
6.2. Knowledge & Skills,
CONTENT STANDARD
The learner demonstrates
understanding of environment
and market in the field of food
processing, particularly in
one’s town/municipality.
PERFORMANCE STANDARD
The learner independently
creates a business vicinity map
reflective of the potential food
processing market within the
locality/town.
LEARNING COMPETENCIES CODE
those of a
practitioner/entrepreneur
LO 1. Recognize and TLE_ET9EM-Ik-1
understand the market in
Food Processing
1.1. Identify the players/
competitors within the
town
1.2. Identify the different
products/services
available in the market
LO 2. Recognize the TLE_ET9EM-IIk-2
potential customer/market
in Food Processing
2.1. Identify profile of
potential customers
2.2. Identify the customer’s
needs and wants through
consumer analysis
2.3. Conduct
consumer/market analysis
LO 3. Create new business TLE_ET9EM-IIIk-3
ideas in Food Processing
business by using various
techniques
3.1. Explore ways of
 CONTENT
Passions, Interests
6.3. new application
6.4. Irritants
6.5. Striking ideas (new
concept)
7. Serendipity Walk
LESSON 1: IMPLEMENT SAMPLING PROCEDURES (SA)
1. Sampling requirements
2. Types of samples
3. Sampling plan
4. Basic sampling principles,
with emphasis on random
sampling
5. Sampling techniques
6. Basic characteristics of
samples to be handled
7. Preparation of requirements
for samples
8. Awareness of Codes or
Regulations such as
HACCP and GMP
9. Preparing sampling tools
and equipment
10. Using personal protective
equipment (PPE)
11. Applying basic sampling
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
generating business
ideas from ones’ own
characteristics/attributes
3.2. Generate business
ideas using product
innovation from irritants,
trends and emerging
needs
3.3. Generate business
ideas using Serendipity
Walk
(Note: Research components should be included in all activities)
The learner demonstrates The learner independently LO1. Prepare for sampling TLE_AFFP9SA-Ia-c-
an understanding of demonstrates the procedures
implementing sampling for implementing sampling 1.1. Identify sampling
procedures. procedures. requirements in
accordance with
sampling plan
1.2. Prepare sampling
equipment container
and labels according
to sampling
requirements
LO2. Collect samples TLE_AFFP9SA-Id-j-2
 CONTENT
principles, with emphasis on
sampling
12. Sampling plan, procedures
and techniques
13. Collecting, handling and
preparing samples
14. Using sampling materials,
tools and equipment
15. Recording sample
information
16. Sample information
17. Basic characteristics of
samples to be handled
18. Following work procedures
19. Reporting defective
samples
20. Handling, preservation and
storage requirements for
samples
21. Maintaining a clean and
safe workplace
22. Practicing 5S and 3Rs
principles
23. Awareness of Codes or
Regulations such as
HACCP and GMP
24. Using PPE
LESSON 2: INSPECT AND SORT RAW MATERIALS AND PRODUCT (IS)
1. Preparation of tools for
inspection and sorting
2. Checking, cleaning and
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
2.1. Collect and transfer
samples under
controlled condition
2.2. Handle samples and
source integrity for
preservation according
to sampling
requirement and OHS
requirements
2.3. Identify and report
defects or
abnormalities in source
material and/or sample
according to workplace
requirements
2.4. Record sample
information according
to workplace
procedure
2.5. Clean and maintain the
workplace according to
workplace standards
(Note: Research components should be included in all activities)
The learner demonstrates The learner independently LO1. Prepare equipment TLE_AFFP9IS-IIa-c-3
an understanding of demonstrates the procedures and tools
inspecting and sorting raw for inspecting and sorting raw
1.1. Prepare equipment
 CONTENT
sanitation of equipment and
tools
3. Preparation of office
materials/supplies and
equipment
4. Cleaning and sanitation
procedures
5. Food safety principles and
practices
6. Awareness of Codes or
Regulations such as Hazard
Analysis Critical Control
Point (HACCP) and Good
Manufacturing Practice
(GMP)
7. Types of raw materials and
product
8. Procedures and techniques
in the inspection and sorting
of raw materials and
products
9. Operating equipment
10. Grading of raw materials
and products
11. Defects of raw materials
12. Defects of semi-
processed/finished products
13. Physical properties for
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
materials and products to materials to be used. and tools for
be used. inspection and sorting
based on
manufacturer’s
specifications and
workplace
requirements
1.2. Check, clean and
sanitize equipment
and tools in based on
manufacturer’s
specifications and
workplace
requirements
1.3. Prepare office
equipment and
materials/supplies
needed in accordance
with approved
specifications
LO2. Inspect and sort the TLE_AFFP9IS-IId-h-
materials and
product
2.1. Receive and handle
raw materials and
products according to
standard operating
procedure.
2.2. Conduct inspection
and sorting according
to required
specifications, OHS
requirements and
 CONTENT
sorting food
14. OHS requirements
15. Manufacturer’s
requirements
16. Workplace requirements
17. Record and report making
18. Cleaning and storing
equipment and tools after
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
workplace procedures
2.3. Undertake grading, as
necessary, according
to raw materials or
product requirements
2.4. Inspect raw materials
and products for visible
signs of defects
according to set
processing and
purchasing
specifications
2.5. Sort raw materials and
products in
accordance with
physical property
specifications
2.6. Weigh and keep
inspected and sorted
raw materials and
products in
accordance with
standard operating
procedure
2.7. Report rejected/sub-
standard raw materials
and products to
appropriate person
and/or dispose of
according to
organizational
guidelines
LO3. Complete inspection TLE_AFFP9IS-IIi-j-5
and sorting activity
 CONTENT
use
19. 5S principle
20. Proper waste disposal
21. Recycling/by-product
utilization (3Rs principles)
22. Environmental protection
and concerns
23. OHS requirements
24. Manufacturer’s
requirements
25. Workplace requirements
26. Completing record and
report
LESSON 3: DISPENSE NON-BULK INGREDIENTS (DI)
1. Preparing materials and
equipment for dispensing
2. Inspection of materials (non-
bulk ingredients / additives)
3. Types of non-bulk ingredients /
additives
4. Workplace requirements
5. Contamination and food safety
issues related to dispensing
6. Selection of appropriate
measuring/dispensing
equipment)
7. Purpose and basic principles of
the dispensing process
8. Quality characteristics and
related handling requirements
of materials
9. Ensuring availability of
containers/bags and labels
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
3.1. Clean and keep
equipment and tools
according to
manufacturers’
specifications and
workplace procedure
3.2. Complete and report
records according to
workplace procedure
(Note: Research components should be included in all activities)
The learner demonstrates The learner independently LO1. Prepare to dispense TLE_AFFP9DI-IIIa-e-
an understanding of demonstrates the method of ingredients
dispensing non-bulk dispensing non-bulk
ingredients. ingredients. 1.1. Inspect materials to
confirm type, quality
clearance, and quantity
1.2. Identify any obvious
contamination in
materials based on
workplace requirements
1.3. Select appropriate
measuring/dispensing
and weighing equipment
according to dispensing
requirements
1.4. Confirm availability of
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
10. Pre-start checks
11. Manufacturer’s specifications containers/bags and
12. Personal protective equipment labels according to
(PPE) dispensing requirements
13. OHS requirements
1.5. Carry out pre-start
checks according to
manufacturer’s
specifications and
workplace procedures
1.6. Use appropriate PPE
according to workplace
procedure and OHS
requirements

14. Measuring and/or weighing LO2. Measure and/or TLE_AFFP9DI-IIIf-j-7

ingredients weigh ingredients
15. Dispensing ingredients 2.1. Weigh /measure non-
16. Purpose and basic principles of bulk ingredients and
the dispensing process additives according to
17. Monitoring production
measuring/dispensing requirements
equipment
18. Operating and maintaining the 2.2. Label dispensed
measuring/ dispensing ingredients according
equipment to workplace
19. Following work procedures procedures
20. Corrective action
21. Basic operating principles of 2.3. Monitor accurate of
equipment measuring/dispensing
22. Typical equipment malfunctions equipment to identify
and related causes variation in operating
23. Contamination and food safety conditions according to
issues related to dispensing production
24. Quality characteristics and requirements
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
related handling requirements
of materials 2.4. Report identify
25. Maintaining of workplace variation in equipment
26. Workplace requirements operation maintenance
(housekeeping standards, 5S requirements
Principles, etc.) according to workplace
27. Manufacturer’s specifications reporting requirements
28. OHS hazards and controls 2.5. Maintain workplace
29. Using appropriate Personal according to
protective equipment (PPE) housekeeping
standards

30. Cleaning and sanitizing of LO3. Complete the TLE_AFFP9DI-IVa-b

dispensing equipment dispensing process
31. Maintaining and storage of
dispensing equipment 3.1. Clean dispensing
32. Identifying and reporting equipment according
unacceptable to manufacturer’s
equipment/utensils specifications and
33. Following work procedures workplace procedures
34. Completing records and reports
3.2. Identify maintenance
requirements and
unacceptable
equipment/utensil
conditions according to
workplace procedure

3.3. Report the

unacceptable
equipment/utensil
according to workplace
procedure
3.4. Complete records
according to workplace
 CONTENT
LESSON 4: PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING (PR)
(Note: Research components should be included in all activities)
1. Types of raw materials and
processing supplies
2. Types of packaging
materials
3. Required specifications
4. Selecting raw materials
5. Confirming raw/packaging
materials and supplies and
their availability
6. Receiving and handling
raw/packaging materials
and supplies
7. Placing in the receiving the
raw/packaging materials
and supplies
8. Production requirements
9. OHS requirements
10. Principles and procedures
for preparing raw materials
11. Proper handling of
raw/packaging materials
and supplies
12. Identification and proper
use of cleaning/washing
CONTENT STANDARD PERFORMANCE STANDARD
LEARNING COMPETENCIES CODE
procedure.
The learner demonstrates The learner independently LO1. Select raw and TLE_AFFP9PR-IVc-f
an understanding of demonstrates the procedures in packaging materials and
preparing and packaging preparing and packaging raw supplies for processing.
raw materials for food materials for food processing.
processing. 1.1. Confirm raw/packaging
materials for food
processing and their
availability according
to production
requirements
1.2. Receive and handle
raw/packaging
materials and supplies
for food processing
according to workplace
and OHS requirements
1.3. Place raw/packaging
materials and supplies
for food processing in
the receiving bin and
according to required
specifications
LO2. Prepare raw and TLE_AFFP9PR-IVg-j
packaging materials and 10
supplies
2.1. Wash or clean
materials according to
required specifications.
2.2. Prepare raw/packaging
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
equipment, implements and materials and supplies
utilities according to
13. Proper cleaning and/or specifications
washing procedure 2.3. Complete records
14. Food safety principles and according to workplace
practices requirements
15. Recording and reporting
procedures
16. 5S principle
17. Proper waste disposal (3Rs
principle)
18. Environmental protection
and concerns
19. Awareness of Codes or
Regulations such as
HACCP and GMP
20. OHS requirements
21. Using PPE
 Kto12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
FOOD (FISH) PROCESSING
(Specialization)
Grade 10
Course Description:

This specialization course which leads to a Food (Fish) Processing National Certificate (NC I), covers three of the seven core
competencies that the Grade 10 Technology and Livelihood Education (TLE) student ought to posess: (1) operation of basic
equipment, (2) cleaning and sanitizing of equipment for processing packaging area, and (3) loading and unloading raw materials,
product and supplies.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE

COMPETENCIES

Introduction
1. Basic concepts in Food
(Fish) Processing
2. Relevance of the course
3. Career opportunities
The learner demonstrates an
understanding of the basic
concepts and underlying
theories in food (fish)
processing.
The learner independently 1. Explain basic
develops the skills in food concepts food (fish)
processing and demonstrates processing
the core competencies in food 2. Discuss the
processing prescribed by relevance of the
TESDA Training Regulations. course
3. Explain on
opportunities for food
(fish) processing as a
career

Personal Entrepreneurial Competencies (PECS )

1. Assessment of The learner demonstrates an The learner independently creates LO 1. Develop and strengthen TLE_ET10PE
Personal Competencies and Skills understanding of one’s Personal a plan of action that strengthens/ personal competencies and CS-Ik-1
(PECs) vis-à-vis a practicing Competencies and Skills (PECs) further develops one’s PECs in skills (PECs) needed Food
entrepreneur/employee in a in Food Processing. Food Processing. Processing
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
province. 1.1. Identify areas for
1.1. Characteristics improvement,
1.2. Attributes development and
1.3. Lifestyle growth
1.4. Skills 1.2. Align one’s PECs
1.5. Traits according to his/her
2. Analysis of PECs in business/career choice
relation to a practitioner 1.3. Create a plan of action
3. Strengthening and that ensures success of
further development of ones his/her business/career
PECs choice

Environment and Marketing (E and M)

1. Product Development
2. Key concepts in developing a
product
3. Finding Value
4. Innovation
-4.1. Unique Selling
-4.2. Proposition (USP)
The learner demonstrates an
understanding of environment
and market in the field of food
processing, aprticularly in one’s
town/municipality.
The learner independently creates
a business vicinity map reflective
of the potential food frocessing
market within the locality/town.
LO 1. Develop a product/ TLE_ET10EM
service in Food Processing -Ik-1
1.1. Identify what is of
“Value” to the customer
1.2. Identify the customer
Explain what makes a
product unique and
competitive
1.3. Apply creativie and
innovative techniques
to develop marketable
product
1.4. Employ a Unique
Selling Proposition
(USP) to the
product/service

5. Selecting a business idea LO 2. Select a business idea TLE_ET10EM

6. Key concepts in Selecting a based on the criteria and -IIIk-2
business idea techniques set
6.1. Criteria 2.1. Enumerate various
6.2. Techniques criteria and steps in
selecting a business idea
 CONTENT
7. Branding
LESSON 5: OPERATE EQUIPMENT(OE)
1. Types, characteristics and
functions of basic equipment
2. Selection and preparation of
equipment for use
3. Pre-operational checks and
procedures
4. Identifying and reporting faulty
and damaged
machine/equipment
5. Identifying required training for
equipment operation
6. Notifying and reporting
appropriate persons incharge
in operation
CONTENT STANDARD
(Note: Research components should be included in all activities)
The learner demonstrates an
understanding of operating
appropriate equipment for
food (fish) processing.
PERFORMANCE STANDARD
The learner independently
demonstrates the basic
operation of equipment needed
in food (fish) processing
including recognition of
functional and quality
equipment and its maintenance,
following specific procedures
and instructions.
LEARNING CODE
COMPETENCIES
2.2. Apply the criteria/steps in
selecting a viable
business idea
2.3. Determine a business
idea based on the
criteria/techniques set
LO 3. Develop a brand for the TLE_ET10EM
product -IVk-3
3.1. Identify the benefits of
having a good brand
3.2. Enumerate recognizable
brands in the
town/province
3.3. Enumerate the criteria for
developing a brand
3.4. Generate a clear
appealing product brand
LO1. Select and prepare TLE_AFFP1
equipment for use 0OE-Ia-e-1
1.1. Identify and prepare
basic
machine/equipment
required to complete
tasks, following
assignment
instructions and
workplace
requirements
1.2. Carry out routine pre-
operational checks
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
7. Apply safe workplace practices according to
and procedures manufacturers’
8. Using personal protective specifications and
equipment (PPE) workplace procedure
9. OHS requirements 1.3. Identify and report
faulty and damaged
machine/equipment
following workplace
procedure
1.4. Identify and notify
learners on any
training required to
operate machine/
equipment according
to supplier and
workplace
requirements

10. Use of appropriate PPE LO2. Operate equipment TLE_AFFP1

11. Practicing OHS 2.1. Select, use and 0OE-I-IIf-j;a-
12. Following manufacturer’s maintain suitable e-2
specification PPE in accordance
13. Operating machine/equipment with OHS
14. Identifying and reporting out- requirements, and
of-specification product, manufacturers’
process and equipment specifications
performance 2.2. Operate
15. Workplace procedures machine/equipment
in a safe and
controlled manner in
accordance with
OHS requirements
and manufacturers’
specifications
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
2.3. Identify and report
out-of-specification
product, process and
equipment
performance
according to
workplace procedure

16. Shutting-down LO3. Maintain equipment TLE_AFFP1

machine/equipment and resources 0OE-IIf-j-3
17. Locate emergency stop
functions on equipment 3.1. Shut down
18. Routine maintenance machine/equipment
procedures according to
19. Cleaning and sanitation workplace
procedures for work area and procedures and
equipment manufacturers’
20. Security and storage of specifications
equipment and materials 3.2. Clean and maintain
21. Lock out and tag out work area in
procedures accordance with
22. Safe workplace procedures workplace
23. Emergency procedures requirements
24. Reporting faulty or damaged 3.3. Clean, maintain and
machine/equipment store tools and
25. Manage waste (reduce, reuse machine/ equipment
and recycle 3Rs) in accordance with
26. Reporting and documentation workplace
requirements and processes requirements and
27. Relevant legislative provisions manufacturers’
including OHS requirements specifications
28. Awareness of Codes or 3.4. Report faulty or
Regulations such as HACCP damaged
and GMP machine/equipment
 CONTENT
29. Apply safe workplace practices
and procedures
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 area
2. Preparing supplies, materials
and utilities for cleaning and
sanitation
3. Purpose and basic principles
of cleaning and sanitation
4. Consequences of
contamination of process flows
by cleaning solutions and
related safeguards
5. Cleaning and sanitation
requirements for equipment
CONTENT STANDARD
The learner demonstrates an
understanding of cleaning
and sanitizing the equipment
and work areas, which
include the food processing
and packaging areas.
PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
for repair or
replacement in
accordance with
workplace
procedures
3.5. Manage waste
generated according
to workplace
procedures and 3R
principle
3.6. Complete and
maintain records and
reports in
accordance with
industry, legislative
and workplace
requirements
The learner independently LO1. Prepare for cleaning TLE_AFFP1
demonstrates the cleaning and 0CS-IIIa-e-4
sanitizing of food processing 1.1. Identify utilities,
equipment and packaging cleaning/sanitizing
areas. supplies and materials
1.2. Confirm availability of
utilities,
cleaning/sanitizing
supplies and materials,
1.3. Prepare mixture of
sanitizing solutions, as
necessary, according to
workplace requirements
and application
 CONTENT
and processing/packaging
area
6. Methods used to render
equipment and
processing/packaging area
safe to clean and sanitize
7. Characteristics and functions
of cleaning and sanitizing
chemicals, including proper
handling, use and storage
8. Purpose and limitations of
protective clothing and
equipment
9. Practicing OHS
10. Regulatory/ Legislative
requirements
11. Using PPE
12. Cleaning and sanitizing
equipment and
processing/packaging area
13. Inspecting equipment and
processing/packaging area
14. Identifying and reporting
unacceptable equipment and
processing/packaging area
15. Storing cleaning equipment
and chemicals
16. Proper disposal of waste from
cleaning process
17. Restoring equipment and
processing/packaging area to
operating order
CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
1.4. Clear equipment and
processing/packaging
area in preparation for
cleaning according to
workplace requirements
and manufacturer’s
specifications.
1.5. Render safe to clean
the
processing/packaging
area according to
workplace procedures
and manufacturer’s
specifications
TLE_AFFP1
LO2. Clean and sanitize 0CS-IIIf-j-5
equipment and processing
/ packaging area to meet
workplace requirements.
2.1. Clean and sanitize
equipment and
processing/packaging
area according to
workplace procedures,
OHS requirements, and
manufacturer’s
specifications
2.2. Inspect equipment and
processing/packaging
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
18. Completing records area according to
19. Regulatory/legislative required operating
requirements conditions and
20. Workplace requirements cleanliness
21. OHS requirements 2.3. Identify and report
22. Manufacturer’s specifications unacceptable
equipment and
processing/ packaging
area conditions
according to workplace
procedures
2.4. Store cleaning
equipment and
chemicals according to
workplace procedure
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)
 CONTENT
1. Selection of loading and
unloading procedures
2. Basic principles and
procedures for loading and
unloading
3. Identifying dangerous or
hazardous raw materials,
products and/or supplies
4. Identifying raw materials,
products and/or supplies
requiring special handling
and/or documentation
5. Packing and unpacking
raw materials, products
and/or supplies
6. Loading raw materials,
products and/or supplies
7. Selection and using of
lifting aids and appliances
8. Unloading activities
9. Identifying and controlling
hazards and risks
10. Material loading
regulations
11. Workplace procedures
12. OHS requirements
13. Regulatory and legislative
requirements
CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
The learner demonstrates The learner demonstrates LO1. Load and unload raw TLE_AFFP1
understanding of proper independently the given materials, products and 0LD-IVa-e-6
procedure in loading and procedures in loading and supplies.
unloading of raw materials, unloading raw materials,
products and supplies in food products and supplies in food 1.1. Select loading and
(fish) processing. (fish) processing in accordance unloading procedures
with workplace requirement. according to
workplace and OHS
requirements
1.2. Identify and handle
dangerous or
hazardous raw
materials, products
and/or supplies in
accordance with
OHS, regulatory and
legislative
requirements
1.3. Identify raw
materials, products
and/or supplies
requiring special
handling.
1.4. Follow special
handling procedures
according to
workplace
requirements
1.5. Pack and unpack raw
materials, products
and/or supplies
according to
workplace
requirements
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
1.6. Load raw materials,
products and/or
supplies in
accordance with
relevant material
loading regulations
and workplace
procedures
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

15. Methods of securing and LO2. Secure and protect TLE_AFFP1
protecting load load 0LD-IVf-h-7
 CONTENT
16. Warehouse plan/Site
layout and obstacles
17. Workplace operating
procedures
18. Hazard and risk
identification and control
19. Material loading
regulations
20. Workplace procedures
21. OHS requirements
22. Regulatory and legislative
requirements
23. PPE protective/safety
gadgets
24. Awareness of Codes or
regulations such as
HACCP and GMP
25. Selection and checking of
raw materials, products
and/or supplies inclusive of
travel documents and
permits
26. Completing relevant
records
CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
2.1. Check load distribution
to ensure that it is even,
legal and within the
working capacity
according to workplace
procedures
2.2. Check load to ensure
that dangerous goods
and hazardous
substances are
appropriately
segregated in
accordance with
regulatory and
workplace requirements
2.3. Secure load using the
correct load restraint
and protection
equipment, carrying and
garage conditions
according to workplace
and OHS requirements
2.4. Protect the load in
accordance with legal
and workplace safety
requirements
LO3. Complete TLE_AFFP1
documentation 0LD-IVi-j-8
3.1. Select and check raw
materials, products
and/or supplies for
ability to travel in
 CONTENT
27. Legislative requirements
28. Workplace requirements
CONTENT STANDARD PERFORMANCE STANDARD LEARNING CODE
COMPETENCIES
accordance with
relevant
regulations/permit
requirements
3.2. Complete all required
records in accordance
with legislative and
workplace requirements
 K to 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
AFA - FOOD (FISH) PROCESSING
(Specialization)
Grade 11
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 Grade 10 Technology and Livelihood Education (TLE) 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 PERFORMANCE LEARNING CODE

STANDARD STANDARD COMPETENCIES

Introduction
1. Basic concepts in Food (Fish) The learner The learners 1. Explain basic
Processing demonstrates independently develop concepts food (fish)
2. Relevance of the course understanding of the skills in food processing
3. Career opportunities basic concepts and processing and 2. Discuss the relevance
underlying theories demonstrate the core of the course
in food (fish) competencies in food 3. Explain on
processing. processing prescribed in opportunities for
TESDA Training food (fish)
Regulation. processing as a
career

Personal Entrepreneurial Competencies (PECS )

1. Assessment of Personal The learner The learner recognizes LO 1. Recognize Personal TLE_ET11PECS-
Competencies and Skills (PECs) vis- demonstrates his/her Personal Entrepreneurial Ia-j-1
à-vis a practicing entrepreneur/ understanding of Entrepreneurial Competencies and Skills
employee in locality/town. one’s Personal Competencies and Skills (PECSs) needed in Food
1.1. Characteristics Competencies and (PECSs) and prepares an Processing
1.2. Attributes Skills (PECs) in activity plan that aligns 1.1. Assess one’s PECSs:
1.3. Lifestyle Food Processing with that of a characteristics,
practitioner/entrepreneur attributes, lifestyle,
1.4. Skills
in Food Processing skills, traits
1.5. Traits
2. Analysis of PECs in relation to a 1.2. Assess practitioner’s:
practitioner characteristics,
3. Align, strengthen and develop ones attributes, lifestyle,
PECs based on the results skills, traits
1.3. Compare one’s
PECSS with that of a
practitioner
/entrepreneur
1.4. Align one’s PECSS
with that of a
practitioner/entrepre
neur

Environment and Marketing (E and M)

Market (Town) The learner The learner independently LO 1. Recognize and TLE_ET11EM-Ia-
1. Key concepts of Market demonstrates creates a business vicinity understand the market in j-1
2. Players in the Market (Competitors) understanding of map reflective of potential Food Processing
3. Products & services available in the environment and Food Processing market 1.1. Identify the players/
market market in Food within the locality/town. competitors within
Processing in one’s the town
town/municipality. 1.2. Identify the different
products/services
available in the
market

Market (Customer) LO 2. Recognize the TLE_ET11EM-IIa-

1. Key concepts of Identifying and potential j-2
Understanding the Consumer customer/market in Food
2. Consumer Analysis through: Processing
2.1. Observation 2.1. Identify the profile of
2.2. Interviews potential customers
2.3. FGD 2.2. Identify the
2.4. Survey customer’s needs
and wants through
 consumer analysis
2.3. Conduct
consumer/market
analysis

3. Generating Business Idea LO 3. Create new TLE_ET11EM-

3.1. Key concepts of Generating business ideas in Food IIIa-j-3
Business Ideas Processing
3.2. Knowledge & Skills, business by using various
Passions, Interests techniques
3.3. new application 3.1. Explore ways of
3.4. Irritants generating business
idea from ones’ own
3.5. Striking ideas (new concept)
characteristics/attribute
3.6. - Serendipity Walk s
3.2. Generate business
ideas using product
innovation from
irritants, trends and
emerging needs
3.3. Generate business
ideas using Serendipity
Walk

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 The learner demonstrates LO1. Prepare equipment, TLE_AFFP11SL-
kitchen utensils and equipment demonstrates independently the tools, materials and Ia-b-1
for food curing, salting and understanding on procedures of processing utensils (2 weeks)
smoking processing food by food by salting, curing
2. Food processing methods- salting, curing and and smoking. 1.1. Prepare Equipment and
curing, salting and smoking smoking. tools for salting, curing
3. Checking and calibarating and smoking in
apparatus and equipment for accordance with
the food curing, salting and manufacturer’s
 smoking specifications.
4. Cleaning and sanitazing of
1.2. Check, sanitize and
tools, materials, kitchen utensils
calibrate Equipment for
and equipment for food curing,
the above food
salting and smoking
processing methods in
5. Office materials, supplies and
accordance with
equipment manufacturer’s
6. Occupational Safety and Hazard specifications.
Standards (OSHS)
7. Clean and sanitize working area 1.3. Prepare and sanitize
8. Wearing of Personal Protective kitchen utensils for the
Equipment (PPE) above food processing
9. 5S principles methods in accordance
with manufacturer’s
10. Recycling/by-product utilization
specifications.
(3Rs principles)
11. Environmental protection and 1.4. Prepare office equipment
concerns and materials/ supplies
needed in accordance
with approved
specifications.

13. Different types of raw materials LO2. Prepare the raw TLE_AFFP11SL-
14. Sorting and grading of raw materials Ic-e-2
materials 2.1. Sort and grade raw
15. Cleaning and washing of eggs (3 weeks)
materials are in
16. Skinning and evicerating of accordance with
poultry specifications
17. Deskinining, debonning, slicing,
2.2. Prepare eggs for salting
chopping and mincing of meat.
in accordance with
18. Cleaning, descaling,
approved standard
eviscerating, deboning, filleting
procedures.
and washing of fish and other
marine products 2.3. Prepare poultry for curing
19. OSHS in accordance with
20. Weighing of raw materials approved specifications
and standard procedures.

21. Measuring and weighing salt and
other ingredients and adjuncts for
salting and curing
22. Measuring and weighing ingredients
for pumping pickle, cover pickle and
dry cure mixtures
23. OSHS
QUARTER 2
1. Mixing of curing ingredients and
2.4. Prepare meat for curing
in accordance with
approved specifications
and standard procedures.
2.5. Prepare fish/other marine
products in accordance
with approved
specifications and
standard procedures.
2.6. Weigh prepared raw
materials in accordance
with approved
specifications
LO3. Prepare salting and TLE_AFFP11SL-
curing solutions and If-h-3
mixtures
(3weeks)
3.1. Measure and weigh
required salt and other
ingredients and adjuncts
for salting and curing in
line with approved
specifications and OHS
requirements
3.2. Measure and weigh
required ingredients for
pumping pickle, cover
pickle and dry cure
mixture in line with
approved specifications
LO4. Cure the materials TLE_AFFP11SL-
 prepared materiasl IIa-b-4
4.1. Mix curing mixture and
2. Curing of mixture at room and
prepared materials in (2 weeks)
refrigerated temperature.
accordance with
3. Curing of different raw approved specifications
materials and enterprise
requirements
4.2. Cure mixture at room
temperature or
refrigerated temperature
at appropriate number of
days.
4.3. Sumerged materials
being cured in solution
to obtain even
distribution/ penetration
of cure mixture in line
with approved
specifications

4. Draining from curing solution LO5. Finish the cured TLE_AFFP11SL-

and washing of cured food materials IIc-e-5
5. Cooking of cured products 5.1. Wash and drain cured
6. Different cooking medium (3 weeks)
food materials from the
7. Smoking of cured and cooked solution, in accordance
products with standard operating
8. Cooking the cured and smoked procedures
products
5.2. Cook drained cured
9. Transferring and cooling of
materials in appropriate
cooked products
cooking medium
10. Finishing works for salting eggs
(boiling and dipping to ghana 5.3. Smoke the cooked and
solution) cured products according
11. Characteristics of quality cured, to specifications
smoked and salted products 5.4. Cook the cured and
smoked products
 5.5. Transfer the cooked
products to containers
and cool according to
specifications.
5.6. Boil and dip in grana
solution salted eggs
according to approved
specifications

12. Documenting of daily LO6. Prepare production TLE_AFFP11SL-

production records report IIf-g-6
13. Production data 6.1. Document daily
14. Format of recording (2 weeks)
production input
according to standard
operating 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 The learner demonstrate LO1. Prepare equipment, TLE_AFFP11FR-
utensils and equipment for food demonstrates independently procedures tools and utensils IIh-i-1
fermentation and pickling understanding food fermentation and pickling 1.1. Select equipment,
2. Food processing methods- processing by tools and utensils (2 weeks)
fermentation and pickling fermentation and for fermentation and
3. Checking and calibarating pickling pickling are
apparatus and equipment for according to
the food fermentation and requirements
pickling 1.2. Check and calibrate
4. Cleaning and sanitazing of equipment, tools and
tools, materials, utensils and utensils in
equipment for food accordance with
fermentation and pickling manufacturer’s
specifications
 5. Occupational Safety and Hazard 1.3. Prepare and sanitize
Standards (OSHS) equipment/ utensils
for the above food
processing
methods are
according to
manufacturer’s
specifications

QUARTER 3
1. Different types of raw materials LO2. Prepare raw TLE_AFFP11FR-
for food fermentation and materials Iii; IIIa-2
pickling 2.1. Sort and grade raw
2. Weighing of raw materials materials according to (2 weeks)
3. Sorting and grading of raw approved criteria and
materials enterprise requirements
4. Cleaning, washing, peeling, 2.2. Prepare the sorted and
cutting and slicing of fresh fruits graded fresh fruits and
and vegetables vegetables according to
5. Cleaning, eviscerating, cutiing required sizes and
and washing of fish and other shapes
marine products
6. OSHS 2.3. Prepare fish and other
marine products
according to
specifications.

7. Preparation of ingreditents for LO3, Perform alcoholic TLE_AFFP11FR-

alcoholic fermentation
8. Alcoholic fermentation
procedures of fruits and
vegtables
9. Mixing techniques juice and
vegetables
10. Juice extractions and straining
fermentation of fruits and IIIb-d3
vegetables
(3weeks)
3.1. Mix prepared fruit
with water according
to specifications
3.2. Boil mixture in
11. Heating of extracted juice
12. Characteristics of quality
alcoholic fermented productis
13. Preparation of ingreditents for
acetic acid/lactic acid
fermentation
14. Aacetic acid/lactic acid
fermentation procedures of
fruits and vegtables
15. Mixing techniques
16. Mixture straining/filtering and
clarifying
17. Heating of acetous liquid
18. Characteristics of quality acetic
acid/lactic acid fermentated
accordance with
specifications and
enterprise
requirements
3.3. Extract juice in
accordance with
specifications and
enterprise
requirements
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
LO4. Perform acetic acid/ TLE_AFFP11FR-
lactic acid fermentation/ IIIe-g4
pickling of vegetables
(3weeks)
4.1. Mix alcoholic liquid with
mother vinegar according
to specifications
4.2. Ferment mixture for 2-4
weeks according to
standard procedures
4.3. Filter mixture and clarify
filtrate according to
 productis
19. Preparation of ingreditents for
fermenting of fish and other
marine products
20. Salt and fish ratio
21. Fermentation procedures of fish
and other marine products
22. Mixing techniques
23. Heating of fish paste/sauce
24. Characteristics of quality
fermentated fish and other
marine productis
25. Documenting of daily
production records
25.1. Daily production input
(spoilage, rejects and
variances)
25.2. Daily production output
(yield, recoveries and
variances)
26. Production data
27. Format of recording
QUARTER 4
specifications
4.4. Heat acetous liquid
according to
specifications
LO5. Ferment fish and TLE_AFFP11FR-
other marine products IIIh-i5
5.1. Mix fish and other marine
with required salt (2weeks)
according to mixing
requirements
5.2. Ferment the mixture of
fresh and other marine
products for 1-2 weeks in
fermentation vats/vessels
according to standard
procedures
5.3. Heat fish paste/fish
sauce according to
standard procedures
LO6. Prepare production TLE_AFFP11FR-
report IIIj6
6.1. Document daily
(1week)
production input and
output according to
standard operating
procedures.
6.2. Presented all gathered
production data
presented in prescribed
format
LESSON 3: PROCESS FOODS BY SUGAR CONCENTRATION (SC) (Note: Research components should be included in all activities)

1. Preparing of tools, materials, The learner The learner demonstrates LO1. Prepare Equipment, TLE_AFFP11SC-
kitchen utensils and equipment demonstrates independently the Tools and Utensils IVa-b1
for preserving foods by sugar understanding on method of food
1.1. Prepare equipment,
concentration food processing by processing by sugar (2weeks)
tools and utensils for
2. Checking and calibarating sugar concentration concentration
preserving foods by
apparatus and equipment for sugar concentration in
preserving foods by sugar accordance with
concentration manufacturer’s manual
3. Cleaning and sanitizing of tools,
materials, kitchen utensils and 1.2. Calibrate equipment,
equipment for preserving foods tools and utensils in
by sugar concentration accordance with
manufacturer’s
specifications
1.3. Sanitize equipment,
tools and utensils for
preserving foods by
sugar concentration.

4. Different types of raw materials LO2. Prepare the raw TLE_AFFP11SC-

and its availabiltiy for materials IVc-d2
preservaiton by sugar
concentration 2.1. Check availability of raw (2weeks)
5. Food processing methods-sugar materials according to
concentration required food
6. Sourcing of raw materials processing methods
7. Sorting of raw materials 2.2. Clean and wash raw
8. Cleaning and washing fresh materials.
fruits and vegetables,
2.3. Peel, slice, chop and cut
9. Peeling, slicing chopping and
of raw materials
cutting of fresh fruits and
according to required
vegetables
sizes and shapes
10. Slicing and cutting procedures
of various fruits and vegetables 2.4. Extract juice of the
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,
pectic and sugar mixture
16. Adjusting of acid, pectin and
sugar mixture
17. Sugar and acid analysis
18. Using refractrometer, jelly and
candy thermometer
19. OSHS
20. Procedures in processing steps/
procedures in preserving fruits
and vegetables by sugar
concentration
21. Using Polimeter
22. Checking/testing desired point
prepared fruits and
vegetables through
boiling for jelly and
marmalade making
2.5. Mix with sugar the
prepared finely chopped
fruits and vegetables for
jam making are mixed
with sugar
2.6. Cook in syrup the
prepared fruits and
vegetables to be
preserved
LO3. Prepare acid, pectin TLE_AFFP11SC-
and sugar mixture IVe-f3
3.1. Measure required
(2weeks)
amounts of pectin,
sugar and citric acid
according to approved
specifications
3.2. Mix measured pectin,
acid and sugar with
chopped fruit
pulp/juice
extract/pieces of fruits
according to approved
specifications
LO4. Cook sugar TLE_AFFP11SC-
concentrates IVg-i4
4.1. Cook mixture to (3weeks)
required consistency
4.2. Check the desired
23. Characteristics of quality sugar endpoint as
concentrated products. specified.

24. Document daily production LO5. Prepare production TLE_AFFP11SC-

report input, output and report IVj-5
variances 5.1. Document daily
25. Production data production report (1 week)
26. Format of recording input, output and
variances are
documented according
to enterprise
requirements
5.2. All production data
gathered are recorded
and presented in
prescribed format
 Kto12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
FOOD (FISH) PROCESSING
(Specialization)
Grade 12
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 Grade 10 Technology and Livelihood Education (TLE) student ought to poses, namely: 1 ) Package
finished/processed processed food products. An additional qualitificaiton 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 PERFORMANCE LEARNING COMPETENCIES CODE

STANDARD STANDARD

Introduction
1. Basic concepts in Food (Fish) The learner The learners 1. Explain basic concepts
Processing demonstrates independently food (fish) processing
2. Relevance of the course understanding of develop the skills in 2. Discuss the relevance
3. Career opportunities basic concepts and food processing and of the course
underlying theories demonstrate the 3. Explain on
in food (fish) core competencies opportunities for food
processing. in food processing (fish) processing as a
prescribed in TESDA career
Training Regulation.

Personal Entrepreneurial Competencies (PECS )

1. Assessment of Personal The learner The learner LO 1. Develop and TLE_ET12PECS-Ik-

Competencies and Skills (PECs) demonstrates independently strengthen personal 1
vis-à-vis a practicing understanding of creates a plan of competencies and skills
entrepreneur/employee in a one’s Personal action that (PECs) needed Food
province. Competencies and strengthens/ further Processing
1.1.Characteristics Skills (PECs) in Food develops one’s PECs 1.1. Identify areas for
1.2.Attributes Processing. in Food Processing. improvement,
1.3.Lifestyle development and
 1.4.Skills growth
1.5.Traits 1.2. Align one’s PECs
according to his/her
2. Analysis of PECs in relation to a business/career choice
practitioner 1.3. Create a plan of action
3. Strengthening and further that ensures success
development of ones PECs of his/her
business/career choice
Environment and Marketing (E and M)

1. Product Development The learner The learner LO 1. Develop a product/ TLE_ET12EM-Ia-j-

2. Key concepts of developing a demonstrates independently service in Food Processing 1
product understanding of creates a business 1.1. Identify what is of
3. Finding Value environment and vicinity map “Value” to the
4. Innovation market in Food reflective of customer
4.1. Unique Selling Processing in one’s potential Food 1.2. Identify the customer
4.2. - Proposition (USP) town/municipality. Processing market to sell to
within the 1.3. Explain what makes a
locality/town. product unique and
competitive
1.4. Apply creativity and
Innovative techniques
to develop marketable
product
1.5. Employ a Unique
Selling Proposition
(USP) to the
product/service

5. Selecting Business Idea LO 2. Select a business TLE_ET12EM-IIIa-

6. Key concepts of Selecting a idea based on the criteria j-2
Business Idea and techniques set
5.1. Criteria 2.1. Enumerate various
5.2. Techniques criteria and steps in
selecting a business idea
2.2. Apply the criteria/steps
in selecting a viable
 business idea
2.3. Determine a business
idea based on the
criteria/techniques set

5. Branding LO 3. Develop a brand for TLE_ET12EM-Iva-

the product j-3
3.1. Identify the benefits of
having a good brand
3.2. Enumerate recognizable
brands in the
town/province
3.3. Enumerate the criteria
for developing a brand
3.4. Generate a clear
appealing product brand
LESSON 1: PACKAGE FINISHED/PROCESSED FOOD PRODUCTS (PK) (Note: Research components should be included in all
activities)

1. Different packaging materials The learner The learner LO1. Prepare packaging TLE_AFFP12PK-Ia-
2. Preparation of packaging demonstrates demonstrates equipment, tools and c1
materials understanding in independently the materials
3. Selection and checking packaging of procedures in 1.1. Check and select (3 weeks)
finished/rpocessed packaging of packaging materials
4. Washing and sterilization
food products finished/rpocessed according to the
5. Different packaging equipment food products finished/processed
and tools and utensils
food products
6. Preparation of different packaging specifications
equipment and tools and utensils
7. Monitor operation of packaging 1.2. Wash and sterilize
equipment packaging materials of
8. Cooling of finished/processed varying sizes in
products accordance with
9. OSHS manufacturer’s
specifications
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: LO2. Undertake packaging TLE_AFFP12PK-Id-

10.1. Cured products of finished/processed food f2
10.2. Salted eggs products
2.1. Place cooled cured (3 weeks)
10.3. Fermented/pickled
products in
products
appropriate packaging
10.4. Cooled processed
materials.
products
10.5. Canned/bottled products 2.2. Place salted eggs in
10.6. Sugar concentrate trays/boxes in
products accordance with
10.7. Dried/dehydrated food specifications
materials 2.3. Package and seal
11. Quality packaged products fermented /pickled
specifications products hermetically
12. OHS requirements in packaging according to enterprise
finished products

13. Purpose and basic principles of
the post packaging process
14. Effect of post packaging process
on the end product
15. Procedures and requirements in
post packaging process
16. Identification, rectification and
reporting of out-specification
product, process and equipment
17. Taking samples and conducting
tests
18. Product changeover
19. Sealing and labelling of packaged
products
20. Storage of packaged finished
products
requirements
2.4. Wrap cooled processed
products clean
according to
specifications
2.5. Seal canned/bottled
products 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
LO3. Perform post TLE_AFFP12PK-Ig-
packaging procedures h3
3.1. Seal and label packaged (2 weeks)
finished/processed food
products according to
specifications.
3.2. Check condition of
packaged finished/
processed food products to
ensure conformity with
specified outputs.
3.3. Store packaged
finished/processed food
products according to
required temperature and
 21. Cleaning and sanitizing workplace, humidity.
equipment, tools and utensils   
22. Disposing and recycling of wastes
23. Recording of workplace
information

FISH PRODUCTS PACKAGING NC II (FK)

QUARTER 2
PROCESSED FISH BY VACUUM OR ORDINARY POLY-PACKING (VP) (Note: Research components should be included in all
activities)
LESSON 2: PACKAGE

1. Introduction to fish packaging The learner The learner LO1. Inspect packaging TLE_AFFK12VP-
demonstrates demonstrates materials, tools and IIa-c1
2. Functions of fish packaging and understanding of independently the equipment
labeling packaging procedures in (3 weeks)
3. Packaging materials and equipment in processed fish packaging 1.1. Inspect packaging
plastic bags products by vaccum processed fish materials for visual
4. Checking of packaging equipment and or ordinary poly- products by vaccum defects
tools packing. or ordinary poly-
packing. 1.2. Report to supervisor
5. Sanitizing packaging materials and
for appropriate action.
equipment
6. Criteria for evaluation of food 1.3. Check packaging
packages in plastic bags equipment and tools
7. Visual defects in vacuum or ordinary for vacuum or ordinary
poly packs poly packing for the
required settings in
8. Completing documentation for
accordance with
reporting
established standards.
1.4. Sanitize packaging
materials 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 LO2. Perform inner TLE_AFFK12VP-

fish products for bagging packaging of processed IId-g2
10. Disposal of downgraded/rejected fish products
processed fish products 2.1. Inspect processed fish (4weeks)
11. Weighing and packaging of processed products after
fish products. preparatory operations
12. Fish packaging visually for normal
13. Sealing of packaged products characteristics in
accordance with
14. Labeling of package
manufacturer’s
15. Principles of food quality and safety specifications.
16. Principles of HACCP, GMP, SSOP
2.2. Dispose
downgraded/rejected
processed fish products
according to company’s
policy.
 2.3. Weigh processed fish
products in accordance
with approved
specifications.
2.4. Bag processed fish
products 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 LO3. Perform outer TLE_AFFK12VP-

plastic packs packaging procedures IIh-j3
18. Palletization and warehousing
19. Checking conditions of package fish 3.1. Fill packaged processed (3weeks)
products fish products in master
20. Ramdom sampling before storage carton according to
established requirements.
21. Labeling and storing
3.2. Strap and transferr
22. Workplace safety practices (OSHS)
packaged fish products in
cartons to pallet for
storing according to
specifications.
3.3. Check packaged fish
products of certain

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 glass container
2. Functions of fish packaging
(bottling)and labeling
3. Packaging materials and
equipment in glass container or
bottle
4. Parts of a glass container
5. Packaging materials and
equipment in glass containers
6. Defects in glass containers
7. Sanitizing packaging materials,
tools and equipment
8. Checking of packaging equipment
9. Documentation and reporting to
immediate supervisor on:
10. Criteria for evaluation of food
packages in glass containers
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.
The learner The learner LO1. Inspect packaging TLE_AFFK12BO-
demonstrates demonstrates materials, tools and IIIa-c1
understanding of independently the equipment.
packaging procedures in (3weeks)
processed fish packaging 1.1. Inspect packaging
products by bottling processed fish materials for visual defects
products by bottling
1.2. Report to supervisor the
defects for appropriate
action.
1.3. Sanitize packaging
materials, tools and
equipment according to
standard operating
procedures.
1.4. Check packaging
equipment for bottling is
checked for the required
settings in accordance with
standard operating
procedures.
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 LO2. Perform bottling of TLE_AFFK12BO-

processed fish products for processed fish IIId-g2
bottling (4weeks)
12. Fish packaging in glass containers 2.1. Inspect processed fish
or bottles products after preparatory
13. Disposal of downgraded/rejected operations visually for
processed fish products normal characteristics in
14. Sealing and tampering of bottled accordance with
manufacturer’s
products
specifications.
15. Labelling of bottled products
16. Principles of food quality and 2.2. Dispose
safety downgraded/rejected
17. Principles of HACCP, GMP, SSOP processed fish products
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 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 LO3. Perform Post-Bottling TLE_AFFK12BO-

bottles Procedures IIIh-j3
19. Palletization and warehousing 3.1. Fill with bottled fish
20. Checking conditions of bottled fish products in master carton (3weeks)
products and seal according to
21. Ramdom sampling before storage specifications.
22. Labeling and storing 3.2. Strap and transfer
packaged fish products in
23. Workplace safety practices (OSHS)
cartons to 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 pckaged
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 The learner LO1. Inspect packaging TLE_AFFK1CN-
2. Functions of fish packaging demonstrates demonstrates materials, tools and IVa-c1
understanding of independently the equipment
 (canning)and labeling packaging procedures in 1.1. Inspect packaging
3. Packaging materials and processed fish packaging materials for visual defects
equipment in can products by canning processed fish and reported to supervisor (3weeks)
4. Parts of can products by canning for appropriate action.
5. Defects in can and can ends 1.2. Sanitize packaging
6. Sanitizing packaging materials, materials, tools and
tools and equipment equipment according to
7. Checking of packaging equipment standard operating
and tools procedures.
8. Documentaiton and reporting to
immediate supervisor on: 1.3. Check packaging
9. Criteria for evaluation of food equipment for canning for
the required settings in
packages in can
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.

10. Visual inspection of quality LO2. Perform canning of TLE_AFFK12CN-

processed fish products for processed fish IVd-g2
canning 2.1. Inspect processed fish
11. Fish packaging in can products after preparatory
12. Disposal of downgraded/rejected operations visually for (4weeks)
processed fish products normal characteristics in
13. Fish packaging in cans accordance with
manufacturer’s
14. Double seam components
specifications.
15. Double seam defects
16. Principles of food quality and 2.2. Dispose
safety downgraded/rejected
17. 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 after sealing,
retorting and cooling
according to established
requirements.
2.7. Label canned fish products
with information in
accordance to
manufacturer’s
specifications.

18. Carton packaging of processed LO3. Perform post TLE_AFFK12CN-

fish in cans -packaging procedures IVh-j3
19. Palletization and warehousing 3.1. Fill with canned fish
20. Checking conditions of canned products in master carton (3weeks)
fish products and seal according to
21. Ramdom sampling before storage specifications.
22. Labeling and storing
3.2. Strap and transfer
23. Workplace safety practices packaged fish products in
(OSHS) cartons are to 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.