Republic of the Philippines

Department of Education
DIVISION OF OCCIDENTAL MINDORO
Municipality of Looc

CHECKLIST OF MELCs TAUGHT PER MODULE RELEASED AND RETRIEVED

School: _______________
District: ______________

MELCs
Grade Taught per Module
Name of Level Released and Retrieved Quarte Week Remarks
Teacher Taught (Pls indicate the #) r
Draw the layout plan of
MA. aquaculture facilities
G9 Fish
DAPHNE D. (Fishpond-conventional, 2 1,2,3,4
Culture
MALAIT modular, multi-stock
system)
Draw the layout plan of
aquaculture facilities (Fish 2 5,6
cage)
Draw the layout plan of
aquaculture facilities (Fish 2 7
pen)
Draw the layout
aquaculture facilities (Fish 2 8
tank)
Construct Fishpond 3 1,2,3,4 Competencies
Construct Fish Pen 3 5 are unpacked,
and;
Modules are
Construct Fish Cage 3 6,7,8 modified and
locally
contextualized
Perform Fish/shrimp grow-
G10 Fish
out operation (Stock 2 1
Culture
fingerlings in ponds)
Perform Fish/shrimp grow-
out operation (Stock 2 2
sampling)

LOOC NATIONAL SCHOOL OF FISHERIES

Agkawayan, Looc, Occidental Mindoro
Email: 301583looc@gmail.com
 Perform Fish/shrimp grow-
out operation (Natural Fish 2 3
Foods in ponds)
Perform Fish/shrimp grow-
out operation 2 4,5
(Supplemental feeds for fish
Perform Fish/shrimp grow-
out operation
2 6
(Distribution of
supplementary feeds)
Process feedstuffs 2 7,8
Formulate fish feeds using
3 1 Competencies
Pearson’s square method.
Process feedstuffs 3 2 are unpacked,
and;
Perform awareness on
Modules are
monitoring fish diseases 3 3,4,5,6 modified and
and implement treatment locally
Perform common disease contextualized
3 7,8
diagnosis and treatment
Determine costing and
G10 Entrep pricing of products and 2 1,2,3
services
Conduct product or service
2 4,5
trial run
Perform actual selling of
2 6,7,8
products or services.
Prepare financial records
and reports
Analyze different
3 1
accounts as to assets,
liabilities, income or
expense
Prepare financial records
and reports
Analyze the 3 2,3
fundamental accounting
equation
CAROL A. G9 Food Ferment fish and other
SALES Processing marine products 3 1-2
Perform lactic acid
fermentation of fruits and 3 3-4
vegetables
Prepare packaging
materials, tools, and 3 5-6
utensils

LOOC NATIONAL SCHOOL OF FISHERIES

Agkawayan, Looc, Occidental Mindoro
Email: 301583looc@gmail.com
 Perform Post- Packaging
Procedures 3 7-8
(Sealing and Labeling)
Undertake Post-Packaging
G10 Food Procedures 3 1-3
Processing (Labeling, Designing own
product label)
Cook sugar concentrates
(Fruit Preserve Making) 3 4-5
Cook sugar concentrates
(Candied/Crystallized/
Glazed Fruits Making) 3 6-7
Observe Personal Hygiene
to Meet GMP Requirements 3 8
Planning A Business
(Identify and describe the
G9 Entrep
steps in preparing a 3 1-3
business plan)
Planning A Business
(Steps in legalizing the
3 4-6
business)
Develop A Business Plan
(Organize the main parts of
a business plan) 3 7-8
BENIGNO L. G7 Fishery Familiarize with the
3 1
DOMINGO Exploratory morphology of the fish
Identify the external parts
3 2
of a fish
Dissect identify and state
the functions of internal
3 3
parts of the fish

Differentiate the three

3 4
phases of inland fisheries
Explain the phases or
3 5
aspects of fish culture
Discuss the species and
characteristics of cultivable
3 6
fish and the natural foods
of fish
Identify the common
3 7
enemies of fish in ponds
Familiarize with the
compartments and 3 8
accessories of a fish pond

LOOC NATIONAL SCHOOL OF FISHERIES

Agkawayan, Looc, Occidental Mindoro
Email: 301583looc@gmail.com
 G8 Fish Perform estimation or basic
Culture calculation in the work 3 1
place
Apply appropriate safety
3 2
measures
Safekeeping disposal of
3 3-4
tools materials and outfit
Applying basic first aid
3 5-6
techniques
Manage burns 3 7
Prepare And Maintain
G10 Entrep Financial Records And 3 1-8
Reports
RICHARD M. Select tools, equipment,
G7 Fishery
ESTEVES utensils and instruments. 3 1
Exploratory
(LE_AFFP9-12UT- 0a-1)
Use Tools, Equipment,
instruments, Utensils and
Perform Post – Operation 3 2
Activities. (TLE_AFFP9-12
UT-0b-2)
Tabulate the recorded data
relevant to production of
3 3
processed food.
(TLE_AFFP9-12MC-0d-1)
Calculate the production
inputs and output. 3 4
(TLE_AFFP9-12MC-0e-3)
Interpret a layout plan.
3 5
(TLE_AFFP9-12ID-0f-1)
Perform Outer Packaging
3 6
Procedures.
Observe Personal Hygiene
and Good Grooming. 3 7
(TLE_AFFP9-12OS-0g-1)
Implement food safety
practices and conduct work
3 7
in accordance with
environmental policies.
G8 Food Process Food by Salting,
3 1
Processing Curing and Smoking
Use of Processing Tools,
3 2-6
Equipment and Utensils
The use of Standard 3 7-8
measuring Devices and

LOOC NATIONAL SCHOOL OF FISHERIES

Agkawayan, Looc, Occidental Mindoro
Email: 301583looc@gmail.com
 Instruments
G9 Entrep Develop a business plan 3 1-8
REUEL JAY A. G7 Tech. Competencies
Draw regular polygons 3 1-4 are enriched,
VALENZUELA Drawing
and;
Modules are
Draw regular solids 3 5-8 locally
contextualized
Competencies
are enriched,
G8 Tech. Develop patterns for product and;
3 1-8
Drawing packages Modules are
locally
contextualized
G8 Fish Determine areas of concern
3 1-2
Capture for safety measures
Apply appropriate safety
3 3
measures
Safekeep/dispose tools, Competencies
3 4 are unpacked,
materials and outfits
Identify hazards and sources and;
of contamination within the 3 5 Modules are
workplace modified and
Follow enterprise hygiene locally
standards, procedure and 3 6 contextualized
practices
Handle and store seafood and
aquatic products 3 7-8
appropriately
EDGARDO G9 Fish Loading and Unloading
3 1-2
M. MALAIT Capture goods/cargo
Contributing to safe
3 3-4
Navigation
Operating and
troubleshooting of low 3 5-8
powered marine engines

Prepared by:

______________________
School Head

LOOC NATIONAL SCHOOL OF FISHERIES

Agkawayan, Looc, Occidental Mindoro
Email: 301583looc@gmail.com