WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHINICAL VOCATIONAL AND LIVELIHOOD GRADE

FOOD (FISH) PROCESSING 11

I
LEARNING SEMESTER

MODULE WEEK 5-6

WBLS-OBE CG-Aligned Self-Learning Module TVL 11 0

 MODULE IN FOOD (FISH)
PROCESSING
GRADE 11

QUARTER I
WEEK 5-6
DAY 17-24

PROCESSING FOOD BY SALTING,

CURING AND SMOKING

Preparation of Raw Materials for Poultry, Meat,

and Fish

Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewers: Femia C. Daguna Romeo G. Uganiza
Joseph Salvador Ponciano Raspado
Illustrators: Nestor M. Lucero
Layout Artist: Nestor M. Lucero
Management Team: Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

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 Preparation of Raw Materials
Lesson
2 for Poultry, Meat, and Fish

What I Need to Know

This lesson deals in preparation of raw materials for poultry, meat, and fish in
processing food by salting, curing, and smoking. Through the discussions, you are
expected to attain the following:

Content Standard:
Demonstrate understanding on processing food by salting, curing, and
smoking.

Performance Standard:
Demonstrate the procedures of processing food by salting, curing, and
smoking independently.

LO 2. Prepare the raw materials.

TLE_AFFP9-12SL-Id-f-2

Summary of Learning Outcomes:

At the end of the lesson, you should be able to.
1. Prepare meat for curing in accordance with approved specifications and standard
procedures;
2. Prepare poultry for curing in accordance with approved specifications and standard
procedures;
3. Prepare fish/other marine products in accordance with approved specifications and
standard procedures; and
4. Weigh prepared raw materials in accordance with approved specifications.

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 What I Know

Before you go over with this module, try answering the succeeding Pre-test.
This will enable you to find out what you already know and what you still need to know
about the lesson. Good luck!
Pre-Test
Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.
1. In skinning the chicken, where do you usually start taking off the skin?
A. back B. head
C. legs D. neck

2. Why must raw materials like fish be eviscerated before salting, curing, or smoking
them?
A. to thoroughly clean the fish
B. to prevent spoilage of the fish
C. to improve the odor of the fish
D. to remove the internal organs which contain spoilage organisms

3. When descaling a fish like tilapia or bangus, why should you use a blunt knife?
A. to prevent injuring the fish flesh
B. to hasten the removal of scales
C. to prevent damaging the scales
D. to maintain firmness of the fish flesh

4. When washing fish with clean water, why must you soak it first in a 10% brine?
A. to hasten protein coagulation
B. to improve the appearance of the fish
C. to improve the odor and taste of the fish
D. to leach-out the blood and improve texture of the fish flesh

5. If you are assigned to debone a fish like bangus, which of the steps below will you
do first?
A. Remove the rib bones.
B. Remove the backbone.
C. Split fish along its dorsal side.
D. Make superficial cuts along the dorsal side of the fish.

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6. Your teacher instructed you to remove the Y-shaped spines embedded in the flesh
of the fish, which of these will you do?
A. Remove the rib bones.
B. Remove the spines near the caudal fin.
C. Remove the spines along the lateral line.
D. Remove the spines along the dorsal side.

7. The product specifications require removing the meaty section of the fish from the
backbone and ribs of the fish. Which of these will you do?
A. Fillet the fish.
B. Dress the fish.
C. Debone the fish.
D. Cut the fish into steaks.

8. If you are going to fillet a fish, which of these will you do first?
A. Eviscerate the fish.
B. Cut fish across its body with a thickness of 1-2 cm.
C. Split fish along the dorsal side from the head to the tail.
D. Lay the fish on its side. Cut from just behind base of pectoral fin round the
back of the head.

9. To have an accurate data on the weight of the fish, which of these will you do?
A. Weigh the fish before and after cleaning.
B. Estimate the weight of the fish then record.
C. Weigh the fish using standard weighing devices.
D. Weigh the fish using improvised weighing devices.

10. What knife are you going to use in deboning the chicken?
A. Butcher knife B. Cleaver knife
C. French knife D. Paring knife

11. Which of the following is the proper cleaning of fish?

A. Do not remove fins and gills.
B. Remove scale from tail to head.
C. Remove scales from head to tail.
D. The head and tail are usually right on small fish.

12. How many spines are there in the dorsal part of milkfish?
A. 20-24 B. 40-44
C. 50-56 D. 86-88

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13. Which of the following is the first step in preparing meat for longanisa making?
A. Wash the meat.
B. Grind the meat.
C. Weigh accurately.
D. Trim the meat by removing the skin, bones, and unwanted parts.

14. Which is not a procedure in preparing meat for curing?

A. grinding of meat
B. smoking the product
C. trimming and weighing
D. trimming and washing

15. Which of the following will be needed in snipping off the fins of the fish?
A. French knife B. Knife
C. Paring knife D. Scissors

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 What’s In

Activity 1
Identify the parts of Milkfish. Indicate the total number of spines in each part. Write
your answers on a separate sheet of paper.

1 2 3 4

What’s New

People have been curing meat for centuries, mainly to preserve their food.
Especially before the days of refrigeration, most cultures found ways of curing meats
through processes that remove moisture from the food using salt. You will still find
specialty meat shops in Italy or other parts of the world that cure their meats in cellars
or other cool environments that are not necessarily refrigerated.
The method of fish preparation depends on the size of the raw materials, market
demands and product specifications. Very small species of fish like anchovies and wily
slipmouth are simply washed. Medium-sized fishes like roundscad and common
slipmouth are gutted to lessen bacterial load. Some are split to hasten drying process.
Big sized fishes are split, skinned, filleted, etc. Bony and spiny fishes like milkfish

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(bangus) are deboned while scaly fishes are descaled. However, before all these are
done, raw materials are first sorted and graded.
Definition of terms:
Backbone biggest bone of the fish which is situated in the middlemost portion

Belly walls underside skin of the fish body

Caudal peduncle part of the fish connecting the body and the caudal fin

Curing addition of salt, sugar, nitrite and/or nitrate for the purposes of
preservation, flavor, and color
Evisceration removal of viscera (internal organs, especially those in the abdominal
cavity)

Fillets meaty section of a fish removed from the backbone and ribs
Flabby texture of fish flesh when it lacks stiffness or vitality

Fresh fish newly-caught fish from unpolluted waters exhibiting normal

quality requirements and which has not undergone
processing
Guts viscera or internal organs of a fish
Mosquito forceps nickel plated or stainless-steel tool, measuring 5-6’’ long with
pointed ends for penetration in fish muscles
Operculum plate-like shape that covers the gills
Organdeptic characteristics of a fish evaluated using the sense of sight,
characteristics smell, touch such as appearance, color, and texture
Scales protective covering of the body of a fish attached to the skin
Superficial cut shallow cut on the surface of the fish flesh

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 What is It

PREPARATION OF RAW MATERIALS FOR SALTING, CURING AND SMOKING

Cured Products

All meat should be chilled to 1°C to 4°C before curing.

A. Preparation of meat for ham making

1. American style ham

Trimming and weighing, both front (shoulder) and hind (ham) legs can be
cured into hams.

Shoulder: The cut is made parallel with the rib. The jowl is removed in line with
the blade side to make a square-cut shoulder. The three-rib neckbone is
removed and the breast piece trimmed off.

Ham: Place the saw directly back of the curve in the backbone at the same
angle as the knife would be when cutting across the hock. Saw between the
second and third sacral point. With a sharp knife, make a clean, continue cutting
along the edge of the picnic ham, removing the excess fat, skin, and feet. Both
legs should assume a square or rectangular shape.

2. Chinese style ham

Trimming and weighing. A similar procedure as in cutting picnic hams for

American style is followed except lor a slight nomination in trimming. The
trimmed legs for the Chinese-style ham assume a rounded edge and feet are
not cut off.

B. Preparation of meat for longanisa making

Raw Materials: Pork lean
Pork back fat

1. Wash the meat.

2. Trim the meat by removing the skin, bones, and unwanted parts.
3. Weigh accurately.
4. Grind the meat.

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C. Preparation of meat for tocino making

Raw Material:
Pork Pigue kasim with or without skin, bone less

1. Wash the meat.

2. Trim and weigh.
3. Slice meat into ¼ inch thick.

D. Preparation of meat for bacon making

Raw Material:
Pork Bellies

1. Wash the meat.

2. Trim and weigh.
3. Slice the meat into convenient sizes.

E. Preparation of poultry for curing

1. Fast the chicken for 12 hours and bleed properly.

2. Dress the chicken.
a. Cut the vein from the throat and bleed properly.
b. Wash the bird with cold water.
c. Scald bird in hot water to remove feathers.
d. Pluck the body and breast feathers and work toward the tail.
e. Remove pin feathers by using tweezers or paring knife.
f. Remove internal organs and rinse the inside cavity thoroughly.
g. Cut off the wings at the base of the wing joints.
h. Cut the neck close to the body and the legs below the knee joints.
i. Wash the bird and drain thoroughly; the bird is now ready for curing.

F. Preparation of eggs for salting

Salted eggs

1. Wash the eggs thoroughly.

2. Boil water with salt until salinometer reading is reached. See if egg floats
for salinometer test. If egg floats, it has reached the salinometer point.
3. Cool the brine and immerse eggs.
4. Soak eggs in solution for 12- 14 days. For native eggs, collect after 12
days.
5. For foreign breed, (duck after) collect after 14 days.
6. Collect eggs after required days. Boil and color.

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G. Preparation of fish for smoking

1. Remove gills and entrails of fish.

2. Wash well.
3. Soak in brine solution for one hour to leach out blood. Drain.
4. Soak in saline solution for one to six hours.
5. Wash with fresh water.
6. Hang fish out or under the sun for three hours.
7. Put in a smokehouse with a temperature between 90-100°F.

Scaling of Fish

Removal of the scales from a fish using a blunt knife. A sharp knife is not used
because it might injure the fish.

The scales of a fish can be removed using the following:

1. Knife
2. Metal Scaler
3. Electric Scaler

Prepare the fish for scaling in the following ways:

a. Hold the fish firmly with one hand in the caudal peduncle. Hold the
knife almost vertical to the fish.
b. Remove the scales by scraping motion.
c. Wash off the scales with clean water.

Eviscerating/Gutting of Fish

Removal of the internal organs, viscera or guts through the operculum gut
scaled or unscaled fish:

Washing of Fish

Cleaning the scaled and eviscerated fish is done by:

a. Soaking or tank washing
b. Washing fish by soaking them in a basin or cemented tank with a
10% brine solution to leach out blood before finally washing them in
clean tap water.
c. Washing by agitation
d. Fish are washed with a 10% brine in a tank with agitator before
finally washed with fresh clean water.
e. Spray washing.

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 Fish are washed using running water from a faucet or with strong jets of water
from a water sprayer.

Deboning of Fish

Some fish like bangus and gizzard shad are turned down by some consumers
even if they have a nice flavor due to their numerous numbers of spines. Their inter
muscular spines are annoying and cause difficulty when lodged in the throat while
eating.

A process, called deboning, has been devised to avoid such annoyance and
danger of eating spiny fishes. The spines from the different portions of a fish like
bangus can be removed with the use of a mosquito forceps. Deboning improves the
acceptability of the product.

The bangus is deboned using the following procedure:

1. Washing – Wash fish upon arrival from the market. Scales may or may not
be removed.

2. Splitting – Split fish on the dorsal side starting from the tail to the head by
running the edge of the knife along the backbone.

3. Removal of Internal Organs – Lay fish open like butterfly fillet. Remove gills
and internal organs. Wash fish to remove blood and dirt. The black
membrane covering the belly cavity may or may not be removed depending
upon the consumer’s choice. Wash fish in running water.

4. Removal of Backbone and Dorsal Fin – Remove backbone by laying fish

flat on the cutting board with the skin down. Hold the knife in a
horizontal/slanting position and cut in with the tip of the blade along the
backbone from head to tail. Trim off the dorsal fin.

5. Deboning. It is important to know the exact location of the spines most

especially the intermuscular spines.

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 (DepEd, Competency-Based Learning Material for Second Year Fish Processing
(CBLM), Public Technical-Vocational High Schools)

The Spine Location in a Milkfish

Place fish in a shallow tray. With the aid of mosquito forceps, start removing the spines.

A. Rib Bones – The rib bones are in the belly cavity. They are visible and are
superficially embedded, thus easy to pull out.

B. Dorsal Intermuscular Spines – Make a superficial slit from head to tail along
the dent of dorsal muscle. Pull out the embedded intermuscular spines one at
a time.
The spines on the head portion are branched spines while the rest are
unbranched. The spines on the tail portion are very much attached to the muscle
tendon, making it difficult to remove. It is necessary to make a horizontal slit on this
portion for easier removal of these spines.
C. Lateral Intermuscular Spines – are located in-between the dorsal and ventral
muscles. Pull out first the large arch-shaped spines at the base of the
(opeculum) operculum. Proceed pulling out the Y-shaped spines up to the mid-
portion of the body ending with 3-single delicate spines.

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 D. Ventral Intermuscular Spines – Make a shallow slit along the dent between
the muscle segments of the ventral side from the mid-portion of the body to the
tip of the muscle in the tail. Pull out the first 2 very fine and delicate spines found
in the mid-body which is the start of the spines located in this portion. Proceed
to the tail region.
Filleting of Fish

It is a process of preparing fish into fillets with the use of a sharp thin knife.

The kinds of fillets are:

a. Block fillets (butterfly fillet, cutlet, double fillet). These are the flesh from
both sides of a single fish, usually joined along the back.

b. Cross-cut fillets. These are fillets from flat fish, i.e. sole fish. The flesh from
each side is removed as a single piece.

c. Quarter-cut fillets. These are fillets from flat fish. The flesh from each side
is taken off in two pieces.

d. Single fillet. This is the flesh from one side of the fish.

(DepEd, Competency-Based Learning Material for Second Year Fish Processing

(CBLM), Public Technical-Vocational High Schools)

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Procedure in Filleting Fish

1. Lay fish on side. Cut from just behind base of pectoral fin round the back of the
head.
2. Cut towards the tail along the line of the dorsal fin. The cut should only penetrate
as far as the backbone.
3. Cut forward to clear fillet from the ribs. The knife should be held parallel to the
rib bones, cut through the “pin” (―pin‖) (small rib) bones.
4. Cut over the edge of the ribs towards the tail, flatten knife on to the backbone
after finishing cutting over the ribs and remove fillet. The fillet should be trimmed
to remove any belly flap or fin.

5. Turn fish over. Cut just behind base of pectoral fin and round the back of the
head.

6. Cut from tail as close to backbone as possible into the corner at the back of the
neck. Note the angle at which the head is held. This keeps the backbone flat on
the board.

7. Cut forward parallel to angle of the rib bones cutting through the “pin” (―pin‖)
bones and open cut fillets.

8. Cut from behind head over the ends of ribs towards tail. Knife should be held at
an angle to remove flesh from the center of fish without cutting off fins. On large
fish, two cuts may be required if a short-bladed knife is used. Trim fillet to remove
any belly flap or fin.

Weighing

To get the exact mass of the prepared raw materials for future references
especially in the preparation of the production report, the weight must be taken with
the use of standard weighing devices like the beam balance or any other weighing
device. The weights are properly recorded.

Procedure in weighing

1. Place the material to be weighed on the weighing scale.

2. Weigh the material accurately.
3. Record the obtained weight.

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Let Us Remember:

1. Raw materials refer to fresh fishes newly caught or frozen that are not yet
subjected to the treatment with preservatives like salt, vinegar, and smoke.
They are used during salting, curing, and smoking.
2. Raw materials must be prepared in accordance with product specifications
and approved BFAR specifications.
3. In preparing raw materials for salting, curing and smoking accuracy and
correct performance of given procedures must be strictly followed to
produce cured products with excellent quality.

What’s More

Activity 2
A. Fill in the blanks with the correct words or phrases. Write your answer on a
separate sheet.

_________________, both front (shoulder) and hind (ham) legs can be cured
into hams.

Shoulder: the cut is made parallel with the rib. The jowl is removed in line with
the blade side to make a ___________ shoulder. The three _________ is removed
and the breast piece trimmed off.

Ham: Place the saw directly back of the curve in the ________ at the same
angle as the knife would be when cutting across the hock. Saw between the second
and third sacral point. With a _________, make a clean, continues cut along the edge
of the picnic ham, removing the excess fat, skin, and feet. Both legs should assume a
square or rectangular shape.

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 What I Have Learned

Activity 3
Answer the following briefly but comprehensively. Write your answer on a separate
sheet.

1. What is the difference between filleting and deboning?

2. Why is it important to follow the procedure in cleaning and washing of fish?

3. Why do you need to know the proper preparation of raw materials in salting,
curing, and smoking?

What I Can Do

Activity 4
Arrange the following steps for the preparation of the different raw materials in
salting, curing, and smoking. Label the first step with number 1 and so on.

Procedure in Making Salted Eggs

_____1. Cool the brine and immerse eggs.
_____2. Soak eggs in solution for 12-14 days. For native eggs, collect after 12 days.
_____3. For foreign breed, duck after 14 days.
_____4. Collect eggs after required days. Boil and color.
_____5. Wash the eggs thoroughly.
_____6. Boil water with salt until salinometer reading is reached. See if egg floats for
salinometer test. If egg floats, it has reached the salinometer point.

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Procedure in Filleting Fish

_____1. Turn fish over. Cut just behind base of pectoral fin and round the back of the
head.
_____2. Cut from tail as close to backbone as possible into the corner at the back of
the neck. Note the angle at which the head is held. This keeps the backbone
flat on the board.
_____3. Cut forward parallel to angle of the rib bones cutting through the “pin” (―pin‖)
bones and open cut fillets.
_____4. Cut from behind head over the ends of ribs towards tail. Knife should be held
at an angle to remove flesh from the center of fish without cutting off fins. On
large fish, two cuts may be required if a short-bladed knife is used. Trim fillet
to remove any belly flap or fin.
_____5. Lay fish on side. Cut from just behind base of pectoral fin round the back of
the head.
_____6. Cut towards tail along the line of the dorsal fin. The cut should only penetrate
as far as the backbone.
_____7. Cut forward to clear fillet from the ribs. The knife should be held parallel to
the rib bones, cut through the “pin” (pin‖) (small rib) bones.
_____8. Cut over the edge of the ribs towards the tail. Flatten knife on to the backbone
after finishing cutting over the ribs and remove fillet. The fillet should be
trimmed to remove any belly flap or fin.

Procedure in Deboning Fish

______1. Lay fish open like butterfly fillet. Remove gills and internal organs. Wash fish
to remove blood and dirt. The black membrane covering the belly cavity
may or may not be removed depending upon the consumer’s choice. Wash
fish in running water.
______2. Remove backbone by laying fish flat on the cutting board with the skin down.
Hold the knife in a horizontal/slanting position and cut in with the tip of the
blade along the backbone from head to tail. Trim off the dorsal fin.
______3. It is important to know the exact location of the spines most especially the
intermuscular spines.
______4. Wash fish upon arrival from the market. Scales may or may not be removed.

_____5. Split fish on the dorsal side starting from the tail to the head by running the
edge of the knife along the backbone.

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Preparation of poultry for curing

Dressing the Chicken:

_____1. Remove pin feathers by using tweezers or paring knife.
_____2. Remove internal organs and rinse the inside cavity thoroughly.
_____3. Cut off the wings at the base of the wing joints.
_____4. Cut the neck close to the body and the legs below the knee joints.
_____5. Wash the bird and drain thoroughly; the bird is now ready for curing.
_____6. Cut the vein from the throat and bleed properly.
_____7. Wash the bird with cold water.
_____8. Scald bird in hot water to remove feathers.
_____9. Pluck the body and breast feathers and work toward the tail.

Assessment

Now that you are through with the module, CONGRATULATIONS! You are
ready for the post-test and find out how well you have gone through the module.
Compare your score with that of the pre-test. If you get higher, that means that you
have learned something. GOOD LUCK!

Post-Test
Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.
1. Which of the following is the proper cleaning of fish?
A. Do not remove fins and gills.
B. Remove scale from tail to head.
C. Remove scales from head to tail.
D. The head and tail are usually right on small fish.

2. How many spines are there in the dorsal part of milkfish?

A. 20-24 B. 40-44
C. 50-56 D. 86-88

3. Which of the following is the first step in preparing meat for longanisa making?
A. Wash the meat.
B. Grind the meat.
C. Weigh accurately.
D. Trim the meat by removing the skin, bones, and unwanted parts.

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4. Which is not a procedure in preparing meat for curing?
A. grinding of meat
B. smoking the product
C. trimming and weighing
D. trimming and washing

5. Which of the following will be needed in snipping off the fins of the fish?
A. French knife B. Knife
C. Paring knife D. Scissors

6. In skinning the chicken, where do you usually start taking off the skin?
A. back B. head
C. legs D. neck

7. Why must raw materials like fish be eviscerated before salting, curing, or smoking
them?
A. to thoroughly clean the fish
B. to prevent spoilage of the fish
C. to improve the odor of the fish
D. to remove the internal organs which contain spoilage organisms

8. When descaling a fish like tilapia or bangus, why should you use a blunt knife?
A. to prevent injuring the fish flesh
B. to hasten the removal of scales
C. to prevent damaging the scales
D. to maintain firmness of the fish flesh

9. When washing fish with clean water, why must you soak it first in a 10% brine?
A. to hasten protein coagulation
B. to improve the appearance of the fish
C. to improve the odor and taste of the fish
D. to leach-out the blood and improve texture of the fish flesh

10. If you are assigned to debone a fish like bangus, which of the steps below will
you do first?
A. Remove the rib bones.
B. Remove the backbone.
C. Split fish along its dorsal side.
D. Make superficial cuts along the dorsal side of the fish.

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11. Your teacher instructed you to remove the Y-shaped spines embedded in the
flesh of the fish, which of these will you do?
A. Remove the rib bones.
B. Remove the spines near the caudal fin.
C. Remove the spines along the lateral line.
D. Remove the spines along the dorsal side.

12. The product specifications require removing the meaty section of the fish from
the backbone and ribs of the fish. Which of these will you do?
A. Fillet the fish.
B. Dress the fish.
C. Debone the fish.
D. Cut the fish into steaks.

13. If you are going to fillet a fish, which of these will you do first?
A. Eviscerate the fish.
B. Cut fish across its body with a thickness of 1-2 cm.
C. Split fish along the dorsal side from the head to the tail.
D. Lay the fish on its side. Cut from just behind base of pectoral fin round the
back of the head.

14. To have an accurate data on the weight of the fish, which of these will you do?
A. Weigh the fish before and after cleaning.
B. Estimate the weight of the fish then record.
C. Weigh the fish using standard weighing devices.
D. Weigh the fish using improvised weighing devices.

15. What knife are you going to use in deboning the chicken?
A. Butcher knife B. Cleaver knife
C. French knife D. Paring knife

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21 TVL 11 Self-Learning Module CG-Aligned WBLS-OBE
Pre-Test Activity 1 Activity 4 Post-Test
1. D 1. DORSAL-86-88 1. 3 1. B
2. D 2. LATERAL-40-44 2. 4 2. D
3. A 3. RIB BONES- 26-28 3. 5 3. A
4. D 4. VENTRAL- 44-48 4. 6 4. A
5. C 5. 1 5. D
6. C Activity 2 6. 2 6. D
7. C 1. Trimming and weighing 7. D
8. D 2. Square-cut 1. 5 1. 3 8. A
9. C 3. Rib neck bone 2. 6 2. 4 9. D
10. D 4. Back bone 3. 7 3. 5 10. C
11. B 5. Sharp knife 4. 8 4. 11 11. C
12. D 5. 1 5. 2 12. C
13. A 6. 2 13. D
14. A 7. 3 14. C
15. D 8. 4 15. D
Answer Key
References
Books
DepEd, Competency-Based Learning Material for Second Year Food Processing NC
II (CBLM), Public Technical-Vocational High Schools.
DepEd, Competency-Based Learning Material for Second Year Fish Processing
(CBLM), Public Technical-Vocational High Schools.

Online Sources
Webstaurant store. How to Cure Meat. Accessed 23 September 2020.
https://tinyurl.com/y5qaswr8.
Nchfp.uga.edu. Curing and Smoking Meats for Home Food Preservation. Accessed
23 September 2020. https://tinyurl.com/y55gqo3p.
Wikipedia. Evisceration. Accessed 23 September 2020. https://tinyurl.com/y5qja39x.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

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