Republic of the Philippines

Department of Education
DIVISION OF OCCIDENTAL MINDORO

MELC – BASED WEEKLY BUDGET OF LESSON/BOW FOR 1st & 2nd QUARTER
LEVEL: GRADE 7
SUBJECT GROUP: TVE – FISH/FOOD PRESERVATION
LESSON STVEP Learning No. of
QUARTER Project Based Activities
No. Competencies Days
QUARTER 1 Select tools, equipment,  Select tools, equipment, utensils and
utensils and instruments instruments according to food (fish)
processing method
 Identify & select tools, equipment, utensils
and instruments available in the locality
according to food (fish) processing
method.
 Draw 5 – 10 tools, utensils and equipment
that can be found in your home.
 Explain the defects in tools, equipment,
utensils and instrument
LO 1. 15
 Identify and explain the different defects
in tools, equipment, utensils and
instruments that can be found in locality.
 Provide atleast 1 (one) defective tools,
equipment, utensils and instrument that
can be found in your kitchen/home and
discuss briefly the reason why it was
broken thru video presentation.
 Follow procedures in reporting defective
tools, equipment, utensils and
instruments
LO 2. Use tools, equipment 20  Interpret a food processing procedure
instruments and utensils by  Identify and interpret food processing
following the standard procedure that can be found at home or in
procedures locality.
 Gather atleast 2 – 3 product manual.
Interpret each specification inside the
manuals. Paste the tools specification in a
clean bond paper together with
interpretation.
 Apply standard procedures in using tools,
equipment, instruments, and utensils
available at home or in a locality.
 Perform and apply standard procedures in
using tools, equipment, instruments and
utensils available at home or in a locality.
  Demonstrate how to use blender,
salinometer and refractometer thru
downloaded video presentation.
 Make a brochure type documents
containing the different standard procedure
in using tools, equipment, instruments and
utensils that can be found in the
community.
 Calibrate tools, equipment instruments and
utensils
 Perform calibrating tools, equipment,
instruments and utensils available at
home.
 Calibrate measuring devices and
instruments that can be found at home and
document it using video recording or by
making a flow chart with picture.
 Follow procedures in sanitizing tools,
equipment, instruments and utensils
 Perform and follow procedures in
sanitizing tools, equipment, instruments
and utensil that can be found at home.
 Make own video presentation regarding
the procedures in sanitizing tools,
equipment, instruments and utensils.
 Use tools, equipment, instruments, and
utensils according to job requirements and
manufacture’s specification
 Demonstrate the use of tools, equipment,
instruments and utensils according to job
requirements and manufacturers
specification.
 Draw a chart/table containing the different
uses of tools, equipment, instruments and
utensils according to job requirements and
manufacturers specification.
Tabulate the recorded data  Record weights and measurements of raw
relevant to production of materials and ingredients
processed food  Prepare recipe/ procedure in processing
smoke fish.
 Gather raw materials and ingredients and
LO 3 5
perform weighing & measuring of raw
materials and ingredients.
 Summarize/sum up recorded weights and
measurements of processed products
 Present data in textual form/table form.
QUARTER 2 LO 4 Calculate the production 15  Compute for the percentage equivalents of
inputs and output actual spoilage and rejects.
 Tabulate for the percentage equivalents of
actual spoilage and rejects using textual
 form or table form.
 Exercise or drill on computations of various
formulations used for raw ingredients and
finished products in fish processing.
 Calculate the percentage of actual yields
and recoveries according to enterprise
requirements.
 Prepare paper on Production Report
 Record calculated data according to
enterprise requirements
 Prepare paper on cost of production.
Interpret a layout plan  Identify and interpret food processing
procedure.
 Search and compile the different signs and
symbols in lay – out plan and processing
area.
 Explain the meanings of signs and symbol
used in lay outing plan for fish processing
LO 5 15
activity
 Lay – out plans of fish processing area
based on set standard.
 Interpret layout plan for fish processing
area according to standard set
 Project on flow chart in manufacturing
smoked bangus.
Observe personal hygiene  Explain the importance of good grooming
and good grooming in a workplace
 Search and watch videos online/offline
regarding the proper personal hygiene and
good grooming.
 Search and identify the uses of different
personal protective equipment from the
internet or from the module provided.
LO 6. 10  Follow the procedures in cleaning,
checking and sanitizing personal
protective equipment.
 Watch and understand the video about
workplace health and safety
requirements.
 Perform the operation sheet on Hand
Washing Techniques as a means of
practicing hygiene and good grooming.

LOOC NATIONAL SCHOOL OF FISHERIES

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