For Grade 7 TLE Teachers

1. Republic of the Philippines
DEPARTMENT OF EDUCATION
National Capital Region
DIVISION OF LAS PIÑAS
Las Piñas City
LPESC, Gabaldon Bldg., Padre Diego Cera Ave., Real St., E. Aldana, Las Piñas City
835-9030 • 822-3840
GRADE 7 FOOD PROCESSING - BUDGET OF WORK
FIRST GRADING
TOPIC LEARNING COMPETENCIES CODE NO. OF DAYS
I. UNIT ONE: USE FOOD
PROCESSING TOOLS,
EQUIPMENT AND UTENSILS
a. Food(fish) processing tools
and equipment/instruments
b. Food (fish)processing
methods
c. Faults and defects of tools,
equipment and instruments
in food (fish) processing
Equipment
d. Reporting procedures
e. Procedures in using the
standard measuring devices
and instruments
f. Sanitizing procedures
LO1. Select tools,
equipment
and utensils
LO2. Use tools,
3 days

2. (include topics on sanitizing
agents)
g. Calibrating measuring
devices and instruments
h. Using the appropriate
food(fish) processing tools
,equipment and instruments
i. Procedures in cleaning,
sanitizing equipment and
instruments prior to storage
j. Switching off and
unplugging food (fish)
processing equipment
k. Cleaning and sanitizing
procedures
l. Storing food processing
tools, equipment and
instruments
m. Procedures in minor
preventive machine
maintenance
n. Various condition of
machine
• Serviceable
• Repairable
• Defective
o. Disposal of defective tools,
equipment and instruments
relating to environmental
laws (DENR, LGU, etc.)and
equipment
and
instruments
following
standard
procedures
LO3.Perform post operation
activities.
3 days
3 days

3. waste management
procedures
II. UNIT TWO: PERFORM
MATHEMATICAL
COMPUTATIONS
a. Weights and measurements
 Gravimetric
 Volumetric
 Lengths, diameter, widths
 Seam measurements
 Hotness/coldness
temperature
 Concentrations of
solutions
b. Demonstrate understanding
Basic Mathematical
Skills:
 Ingredient formulations
Percentage formulations
 Conversions
 Ratios and proportions
Spoilage and rejects
and corresponding
percentages
 Recoveries and yields
and corresponding
percentages
LO1. Gather and
tabulate the
recorded
data
relevant to
processed
food
production.
LO3.Calculate the
production
input and
output.
3 days
3 days
3 days

4. Demonstrate understanding
on:
 Ingredient formulations
 Percentage formulations
 Conversions
Ratios and proportions
 Spoilage and rejects
and corresponding
percentages
 Recoveries and rejects
and corresponding
percentages
 Simple record keeping
III. UNIT THREE: INTERPRET
PLANS AND DRAWINGS
a. Demonstrate understanding
on:
 Fish processing activities
 Lay-out plan of fish processing
area
 Signs and symbols in lay-out
plan and processing area
b. Different packaging for
fish products
 Designing packaging materials
 Proper labeling (signs,
symbols, content, ingredients, etc.)
LO4.Compute the
costs of
production.
LO1.Observe
personal
hygiene and
good
grooming.
LO1. Interpret layout plan.
LO2. Perform outer
packaging
procedures.
3 days
3 days
3 days

5. UNIT FOUR: APPLY FOOD SAFETY
AND SANITATION
a. GMP Requirements on
Personal Hygiene
b. Personal protective
equipment
c. Parts and functions of
personal protective equipment
d. Workplace health and
safety requirements
e. Good grooming and
personal hygiene (ex.
Washing of hands,etc.)
f. Sanitizing PPE
g. Safety measures and
practices
 First aid procedures
 andd safety principles
and practices
 Good food
manufacturing practices
 TQM and other food
quality system principles
 Codes and regulations
h. HACCP,
 Proper waste disposal
 Environmental protection and
concerns
LO1.Observe
personal
hygiene and
good
grooming.
LO2. Implement
food safety
practices
LO3. Conduct work in accordance
with environmental policies and
procedures
3 days
3 days
3 days

6.  Monitoring practices
 Record keeping procedures
i. Environmental hazards
 Procedures used to prevent or
control environmental risks
 Mitigation procedures
 Disaster preparedness
 Basic concepts of hazard
identification risk assessment and
control options.
 Identifying and responding to
hazards
 Investigating incidents and
improving environmental
management and resource
utilization
 Impact of work practices on
resource utilization and wastage
j. Handling requirements for
hazardous waste
 Procedures for responding to
unplanned incidents such as spills
and leaks as relevant to the work
area
 Rehabilitation procedures
LO4. Participate in
improving
environment
al practices
at work.
4 days
Prepared by:
Ms. Jolly J. Martinez
TLE 7 Teacher

7.  Monitoring practices
 Record keeping procedures
i. Environmental hazards
 Procedures used to prevent or
control environmental risks
 Mitigation procedures
 Disaster preparedness
 Basic concepts of hazard
identification risk assessment and
control options.
 Identifying and responding to
hazards
 Investigating incidents and
improving environmental
management and resource
utilization
 Impact of work practices on
resource utilization and wastage
j. Handling requirements for
hazardous waste
 Procedures for responding to
unplanned incidents such as spills
and leaks as relevant to the work
area
 Rehabilitation procedures
LO4. Participate in
improving
environment
al practices
at work.
4 days
Prepared by:
Ms. Jolly J. Martinez
TLE 7 Teacher