K to 12 TLE Curriculum Guide for Fish Processing

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K to 12 TLE Curriculum Guide for Fish Processing

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K to 12 TLE Curriculum Guide for Fish Processing

  1. 1. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 1Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationUnit of Competency: USE OF STANDARD MEASURING DEVICES AND INSTRUMENTSDemonstrate understandingof/ on: Standard measuringdevices andinstruments Checking, sanitizingmeasuring devicesand instruments Sanitizing agents Calibrating measuringdevices andinstruments.1. Standard measuring devicesand instruments are identifiedaccording to manufacturer’sspecifications.2. Devices and instruments formeasuring are properlychecked, sanitized, andcalibrated prior to use.LO1. Identifystandardmeasuringdevices andinstruments.1. Classifying standardmeasuring devices andinstruments according totheir uses.2. Demonstrating how tosanitize and calibratemeasuring devices andinstruments according totheir uses.3. Illustrating the proceduresin using standardmeasuring devices andinstruments.4. Adapting printedprocedures/brochures/catalogues according tospecified food processingmethods. Written test Performancetest2 hours Procedures in usingthe standardmeasuring devicesand instruments Food (fish) processingmethods1. Procedures in using thestandard measuring devicesand instruments are recalledaccording to manufacturer’sspecifications.2. Printed procedures/brochures/ catalogues areconsulted according tospecified food processingmethods.LO2. Review theproceduresin usingstandardmeasuringdevices andinstruments. Written test Performancetest2 hours Procedures in usingstandard measuringdevices andinstruments1. Methods/practices of usingmeasuring devices andinstruments are strictlyobserved according tomanufacturer’sspecifications andworkplace requirements.LO3. Followproceduresin usingmeasuringdevices andinstruments.1. Applying methods practicesin using devices andinstruments according tomanufacturer’sspecifications andworkplace requirements. Written test Performancetest2 hours
  2. 2. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 2Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: Procedures incleaning, andsanitizing equipmentand instruments priorto storage2. Measuring devices andinstruments are cleaned,wiped dry, and stored afteruse to ensure conformitywith workplacerequirements.2. Performing the procedure incleaning and storing ofmeasuring devices andinstruments to ensureconformity requirements.Unit of Competency : OPERATING FOOD (FISH) PROCESSING TOOLS, EQUIPMENT AND INSTRUMENT Food (fish)processingmethods Food(fish) processingtools andequipment/instruments Sanitizing procedures Calibratingequipment/instruments1. Appropriate tools andequipment/utensils areselected according to food(fish) processing methods.2. Food (fish) processing toolsand equipment/instruments arecleaned and checkedaccording to manufacturer’sspecifications.3. Tools and equipment/utensilsare sanitized according tomanufacturer’s specification.4. Food (fish) processingequipment is set-up, adjustedand readied according torequirements.5. Equipment/instruments arecalibrated as required andaccording to manufacturer’sspecifications.LO1. Perform pre-operationactivities.1. Preparing and checkingappropriate tools andequipment/ utensilsaccording to requirements.2. Demonstrating the cleaningand calibration proceduresof equipment / instrumentsaccording to manufacturer’sspecifications.3. Performing sanitizingequipment/utensilsaccording to manufacturer’sspecifications. Written test Performancetest2 hours
  3. 3. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 3Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: Manufacturer’sspecifications: Handling Operating Discharge label Reporting Testing Positioning Refilling Operating food(fish)processing equipment1. Food (fish) processingequipment is switched onaccording tomanufacturer’s specifications.2. Performance of food (fish)processing equipment andtools is checked to ensureconformity with specifiedoutput.3. Temperature of food (fish)processing equipment ischecked and maintainedaccording to manufacturer’sspecifications.4. Operation of food (fish)processing equipment ismanaged to achieve plannedoutcome.LO2.Operate,monitor andmaintain food(fish)processingequipment.1. Demonstrating how tooperate and maintain food(fish) processing equipmentwith reference tomanufacturer’s manual andto ensure quality output. Written test Performancetest2 hours Switching off andunplugging food (fish)processing equipment Cleaning andsanitizing procedure Storing foodprocessing equipment Minor preventivemachine maintenance Monitoring condition ofmachine Serviceable1. Food (fish) processingequipment is switched off andunplugged after operation inaccordance withmanufacturer’s specifications.2. Food processing tools,equipment/instruments arecleaned, sanitized and storedas required according tomanufacturer’s specificationsand workplace policies andregulations.LO3.Perform post-operationactivities.1. Demonstrating properswitching off, cleaning/sanitizing, maintenance,and storing of fishprocessing equipment. Written test Performancetest2 hours
  4. 4. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 4Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: repairable defective Disposal of defectivetools and equipment3. Minor preventive maintenanceof equipment is performed inline with organization’smaintenance system.4. Main machine parts areinspected and checked in linewith organization’s policy.5. Condition of machine ismonitored to ensureserviceability in accordancewith workplace rules andregulations.6. Defective tools and equipmentare disposed according toenvironmental procedures.Unit of Competency: PERFORMING MATHEMATICAL COMPUTATIONS Weights andmeasurements Gravimetric Volumetric Lengths, diameter,widths Seammeasurements Hotness/coldnesstemperature Concentrations ofsolutions1. Records of weights andmeasurements of rawmaterials and ingredients aregathered and summarizedaccording to workplacestandard operating procedure.2. Records of weights andmeasurements of finishedprocessed products aregathered and summarizedaccording to workplacestandard operatingprocedures.LO1. Gather andtabulate therecordeddatarelevant toprocessedfoodproduction.1. Performing gathering,computing and recording/tabulating of data on theraw ingredients and finishedproducts on fish processing(smoking, salting, etc.). Written test Performancetest2 hours
  5. 5. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 5Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: 3. Summarized data aretabulated according toenterprise requirements. Basic MathematicalSkills: Ingredientformulations Percentageformulations Conversions Ratios and proportions1. Raw materials and ingredientsand percentage formulationsare checked/counter checkedaccording to approvedspecifications and enterpriserequirements.2. Finished products andpercentage formulations arereviewed according toapproved specifications andenterprise requirements.LO2.Review variousformulations.1. Performing exercise or drillon computations of variousformulations used for rawingredients and finishedproducts of fish processing. Written test Performancetest2 hours Spoilage and rejectsand correspondingpercentages Recoveries and yieldsand correspondingpercentages1. Data on actual spoilage andrejects and correspondingpercentage equivalents arecalculated according toenterprise requirements.2. Data on actual yields andrecoveries andcorresponding percentageequivalents are calculatedaccording to enterpriserequirements.3. All calculated data arerecorded according toenterprise requirements.LO3.Calculate theproductioninput andoutput.1. Assisting in counting ofactual spoilage and rejectsfrom the processing area.Using the gathered data tosolve the actual yields andrecoveries. Recording allcalculated data. Written test Performancetest2 hours
  6. 6. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 6Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: Ingredientformulations Percentageformulations Conversions Ratios and proportions Spoilage and rejectsand correspondingpercentages Recoveries andrejects andcorrespondingpercentages Simple record keeping1. Costs of production arecomputed according tostandard procedures2. Computed costs ofproduction are reviewed andvalidated according toenterprise productionrequirements.LO4.Compute thecosts ofproduction.1. Performing exercise or drillin computing for costproductions using thetabulated/recorded datafrom previous activities.Demonstrating recordkeeping. Written test Performancetest2 hoursUnit of Competency: INTERPRETING PLANS AND DRAWINGS Fish processingactivities Lay-out plan of fishprocessing area Signs and symbols inlay-out plan andprocessing area1. Lay –out plans of fishprocessing area areinterpreted based on setstandards.2. Signs and symbols aretranslated according toestablished standards.LO1. Interpret lay-out plan.1. Enumerating the fishprocessing activities in anorderly manner. From this,draw a plan of fishprocessing area, includingthe signs and symbolsneeded. Written test Performancetest2 hours Different packaging forfish products Designing packagingmaterials1. Packaged fish products arelabeled according to qualitycontrol standardsLO2. Perform outerpackagingprocedures.1. Designing packagingmaterials inclusive of properlabels for fish productsaccording to industrystandards. Written test Performance test1 hour
  7. 7. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 7Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingon: Proper labeling (signs,symbols, content,ingredients, etc.)Unit of Competency: APPLYING FOOD SAFETY AND SANITATION Personal protectiveequipment Parts and functions ofpersonal protectiveequipment1. Personal protective equipmentare worn according to the jobrequirement.2. Personal protective equipmentare checked.LO1. Wearpersonalprotectiveequipment.1. Making a script anddramatizing/role playing (2or 3 students)in a workplacesituation whichdemonstrates the following:a. Preparing oneself forfish processing; throughpracticing personalhygiene and grooming,including the wearing,checking, and sanitizingPPE.b. Adapting sanitarypractices in food safetyin line with workplacesafety regulations.c. Applying safetymeasures according toworkplace rules andregulations. Written test Performancetest2 hours Workplace health andsafety requirements Good grooming andpersonal hygiene Sanitizing PPE1. Personal hygiene and goodgrooming is practiced in linewith workplace health andsafety requirements.2. Personal protective equipmentis cleaned, checked andsanitized.LO2.Observepersonalhygiene andgoodgrooming. Written test Performancetest1 hour Safety practices Food safety principlesand practices Good foodmanufacturingpractices OSO, HACCP, EMS1. Sanitary practices in foodsafety are implemented in linewith workplace safetyregulations.LO3. Implementfood safetypractices. Written test Performancetest2 hours
  8. 8. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 8Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: Total QualityManagement (TQM)and other food qualitysystem principles Codes and regulations Proper waste disposal Environmentalprotection andconcernsd. Applying first aideprocedures andcoordinating withconcerned personnelaccording to workplacestandard. Safetymeasures/practices First aid procedures1. Safety measures are appliedaccording to workplace rulesand regulations.2. First aid procedures areapplied and coordinated withconcerned personnelaccording to workplacestandard operatingprocedures.LO4. Render safetymeasures andfirst aidprocedures. Written test Performancetest1 hourUnit of Competency: IMPLEMENTING GOOD MANUFACTURING PRACTICES AND PROCEDURES Sources of GMPinformation GMP requirementsand responsibilities Standard GMP1. Sources of information onGMP requirements are locatedbased on GMP manual.2. GMP requirements andresponsibilities related to ownwork are identified accordingto standard GMP.LO1. Identifyrequirements of GMPrelated toown work.1. Making a compilation ofdescriptions GMPrequirements andresponsibilities related toown work according to GMPstandard with sources ofinformation on GMP. Written test Performancetest2 hours
  9. 9. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 9Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: Personal hygiene Preparing, using,storing, and disposingclothing (PPE) Occupational Healthand Safety (OHS)legal requirements Enterprise OHSpolicies, proceduresand programs Department of Health– FoodEstablishments – Code of Sanitation ofthe Philippines(P.D.856) Requirements set outby Bureau of Foodand Drugs Workplacerequirement1. Personal hygiene is practicedaccording to GMPrequirements.2. Clothing is prepared, used,stored, and disposed ofaccording to GMP andworkplace procedures.3. Personal movement aroundthe workplace is done withreference to area entry andexit procedures.LO2.Observepersonal hygieneand conduct tomeet GMPrequirements.2. From the compilation as thesource, demonstrating/ roleplaying the practice andimplementation of GMPrequirements when carryingout work activities. Written test Performancetest1 hour
  10. 10. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 10Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: GMP requirementsand procedures OHS legalrequirements Enterprise OHSpolicies, proceduresand program Relevant regulationsregarding foodprocessing and foodsafety regulations Department of Health– FoodEstablishments –Code of Sanitation ofthe Philippines(P.D.856) EnvironmentManagement Bureauregulations regardingemissions, wastetreatment, noise andeffluent treatment andcontrol Workplace standardoperating procedures Codes of Practice andrelated advice1. GMP requirements areidentified with reference to theGMP manuals.2. Work area, materials,equipment and product areroutinely monitored accordingto GMP requirements.3. Raw materials, packagingcomponents and product arehandled according to GMPand workplace procedures.4. Workplace procedures tocontrol resource allocation andprocess are followed based onGMP requirements.5. Common forms ofcontamination are identifiedand appropriate controlmeasures are followedaccording to GMPrequirements.6. The workplace is maintained ina clean and tidy order basedon GMP housekeepingstandards.LO3.ImplementGMPrequirementswhen carryingout workactivities. Written test Performancetest1 hour
  11. 11. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 11Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingon: Handling and storagerequirements Standards formaterials, equipmentand utensils Basic concepts ofquality assurance Monitoring of workarea, materials,equipment andproduct Equipmentmanufacturers’ advice Common forms ofcontamination Control measures inthe work area tomaintain GMP Cleaning workplace Waste collection,recycling and handlingprocedures GMP housekeepingstandards
  12. 12. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 12Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingon: Occupational Healthand Safety (OHS)legal requirements Enterprise OHSpolicies, proceduresand programs Good ManufacturingPractice (GMP)arrangements in theworkplace. Corrective actionsrelating to GMP Good ManufacturingPractice (GMP) relatesto the person’s workarea Purpose of keepingrecords and therecordingrequirements of GMP1. Processes, practices orconditions which could resultin non-compliance with GMPare identified and reportedaccording to workplacereporting requirements.2. Corrective action isimplemented within level ofresponsibility.3. GMP issues are raised withdesignated personnel.LO4.Participate inimprovingGoodManufacturingPractice(GMP).1. Showing picture/ short filmshowing non-compliancewith GMP2. Making a reaction report onhow to improve the GMP,considering the following:a. corrective actions tobe takenb. designatedpersonnel whoneeds to beaddressed Simple checklist 1 hour GMP requirements Validation procedures Documentation andrecording procedures Data collection andkeeping1. Validation procedures arefollowed per GMPrequirements.2. Issues arising from validationare raised with designatedpersonnel.3. Validation procedures aredocumented to meet GMPLO5.Participate invalidationprocesses.1. Making a simple reactionpaper on the GMP practiceof the other groups (roleplaying in the previousactivities) following thevalidation process. Simple checklist 1 hour
  13. 13. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 13Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment Durationrequirements.Demonstrate understandingof/ on: Documentation andrecordingrequirements Information recordingprocedures GMP requirements forrecording1. Documentation and recordingrequirements are identified.2. Information is recordedaccording to workplacereporting procedures to meetGMP requirements.LO6. Completeworkplacedocumentation to supportGMP.1. Making a documentation ofGMP practices andimplementation. Written test Performancetest1 hourUnit of Competency: IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES Managingenvironmental issues. Responsibilities of selfand employer tomanageenvironmental issueson site. Sources of advice onenvironmental issuesin the workplace Environmentalhazards and risksassociated with thework is carried out.1. Work area is checked toensure compliance with theenvironmental requirements.2. Work procedures andinstructions are followedaccording to workplacestandards.3. Hazards and unacceptableperformance are identified andremoved according toworkplace procedures.4. Environmental data isrecorded following requiredformat.LO1.Conduct workin accordancewithenvironmentalpolicies andprocedures.1. Making a compilation ofenvironmental policies andprocedures relevant in thefood (fish) processingactivities/2. Demonstrating or simulatingby group scenes with fishprocessing area.3. Critiquing of observeddemonstration.4. Making a data reportfollowing the requiredformat. Written test Performancetest2 hours
  14. 14. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 14Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingon: Personal protectiveclothing andequipment Procedures used toprevent or controlenvironmental risks Purpose, capacity andlimitations ofequipment, locationand storagerequirements and safehandling andequipment use Basic concepts ofhazard identificationrisk assessment andcontrol options. Identifying andresponding to hazards Environmentalmanagement andresource utilization1. Processes or conditions whichcould result in anunacceptable environmentaloutcome are identifiedaccording to workplacereporting requirements.2. Corrective action is taken inaccordance with theenvironmental managementand emergency responseplans required.3. Contributions are made toparticipative arrangements formanaging environmentalissues in the workplace inaccordance with workplaceprocedures and level ofresponsibility.LO2.Participate inimprovingenvironmentalpractices atwork.1. Case study: News onworkplace accident/disasterdue to non-compliance toenvironmental rules.2. Doing a simple analysispaper considering thefollowing:a. Checking processesor conditions whichcould result in anunacceptableenvironmentaloutcome areidentified accordingto workplacereportingrequirements. Written test Performancetest1 hour
  15. 15. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 15Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: Impact of workpractices on resourceutilization and wastage Procedures used tohandle and dispose ofwaste Handling requirementsfor hazardous waste The differencebetween trade wasteand storm waterdrains Consequences ofinappropriate wastehandling and disposalb. Applying correctiveaction in accordancewith theenvironmentalmanagement andemergencyresponse plans asrequired.c. Identifyingcontribution toparticipativearrangements formanagingenvironmentalissues in theworkplace . Procedures forresponding tounplanned incidentssuch as spills andleaks as relevant tothe work area1. Procedures for responding tounplanned incidents areemployed according tostandard operatingprocedures.LO3.Respond to anenvironmentalemergency.1. Making a compilation(album)with illustration/pictures ofmethods/practices of usingmeasuring devices andinstruments includingproper cleaning and storageof instruments. Written test Performancetest1 hour
  16. 16. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONAGRICULTURE/FISHERY - FOOD (FISH) PROCESSING(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 16Content Standard Performance StandardLearningCompetenciesProject / Activities Assessment DurationDemonstrate understandingof/ on: Emergency responsesystem andprocedures Responsible use ofresources in own workarea Reporting proceduresand responsibilities Consultativeprocesses in theworkplace for raisingissues/suggestions onenvironmental issues2. Methods/practices of usingmeasuring devices andinstruments are strictlyobserved according tomanufacturer’s specificationsand workplace requirements.3. Measuring devices andinstruments are cleaned,wiped dry and stored after useto ensure conformity withworkplace requirements.4. Consultative process in theworkplace is done according tostandards.2. Grouping students for asituation analysis of anenvironmental incident.3. Reporting, discussing,justifying the method usedin responding to theaccident.60 hours

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