Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
DIVISION OF ZAMBOANGA DEL SUR
Mahayag North District
T.L.E. (Food Processing)

Number of Cognitive Process Dimensions

% of Sessions
Content/Learning Competencies Sessions #of Items
per Competency Remembering Understanding Applying Analyzing Evaluating Creating
Taught
1.1 Prepare equipment, tools, and utensils for
preserving foods by sugar concentration in
accordance with the manufacturer's manual; 7 1 4
Learning Outcome No. 1: Prepare Equipment,
Tools and Utensils
1.2 Calibrate equipment, tools, and utensils in
accordance with manufacturer's specification; 2 8.00
2 6
and

1.3 Sanitize equipment, tools, and utensils for

preserving foods by sugar concentration. 5 8 3

1.1. Check the availability of raw materials

Learning Outcome No. 1: Prepare the Raw according to required food processing method. 9,11
Materials
3.00
1.2. Clean and wash raw materials
10
1.1 Measure required amounts of pectin, sugar
and citric acid according to approved
Learning Outcome No. 3: Prepare Acid, Pectin specifications; 14,17 16 13,15
and Sugar Mixture
1 6.00
1.2 Mix measured pectin, acid, and sugar with
chopped fruit pulp/juice extract/pieces of fruits
according to approved specifications 12

1.1 Cook mixture to the required consistency

Learning Outcome No. 4: Cook Sugar 20 19 22
Concentrates 2 6.00
1.2 Check the desired endpoint as specified
21 18,23

1.1 Report document daily production report

input, output, and variance are documented
Learning Outcome No. 5: Prepare production according to enterprise requirements; 24 25,26
report 1 4.00
1.2 Record and present all production data
gathered in prescribed format. 27
 1.1. Identify what is of “Value” to the customer;
28,29 32

1.2. Identify the customer to sell the product to;

Learning Outcome No. 1: Develop a
product/service in Food Processing 1.3. Explain what makes a product unique and
competitive; 30
2 7.00
1.4. Apply creativity and innovation techniques
to develop marketable product; and 33 31

1.5. Employ a Unique Selling Proposition (USP)

to the product/service. 34

2.1 Enumerate various criteria and steps in

selecting a business idea; 37

Learning Outcome No. 2: Select a business 2.2 Apply the criteria/steps in selecting a viable
idea based on the criteria and techniques set. business idea; and 1 6.00 38 40 39

2.3 Determine a business idea based on the

criteria/techniques set. 36 35

Total: 15

Prepared by: SHARMAIN O. MENDOZA Checked by: ARLYN B. POLINAR, Ed.D

Secondary Teacher I Master Teacher II

Remembering The learner can recall information and retrieve relevant knowledge from long-term memory: identify, retrieve, recognize, duplicate, list, memorize, repeat, reproduce.

Understanding The learner can construct meaning from oral, written, and graphic messages: interpret, exemplify, classify, summarize, infer, compare, explain, paraphrase, discuss

The learner can use information to undertake a procedure in familiar situations or in a new way: execute,implement, demonstrate, dramatize, interpret, solve, use, illustrate, convert,
Applying
discover
The learner can distinguish between parts and determine how they relate to one another, and to the overall structure and purpose: differentiate, distinguish, compare, contrast,
Analyzing
organize, outline, attribute, deconstruct
Evaluating The learner can make judgments and justify decisions: coordinate, measure, detect, defend, judge, argue, debate, critique, appraise, evaluate

The learner can put elements together to form a functional whole, create a new product or point of view: generate, hypothesize, plan, design, develop, produce, construct, formulate,
Creating
assemble, design, devise
Reference: D.O. No. 8 s. 2015