Food processing curriculum guide grade 8 pdf. txt) or view presentation slides online.

Food processing curriculum guide grade 8 pdf. It outlines the objectives, content, learning resources, procedures, and reflections for lessons on standard measuring devices and instruments in food fish processing. Methods for preparing different 1. This a course which leads to the specialization on Food Processing National Certificate (NC II), it covers (4) four of the (7) seven core competencies that a high school student ought to poses, namely: 1) implement sampling procedure; 2) inspect and sort materials and products; 3) dispense non-bulk ingredients; and 4) prepare raw and packaging Jun 20, 2024 · This document outlines a 7th/8th grade food processing course that covers topics like using tools and equipment, basic measurements and calculations, interpreting plans/drawings, and food safety/sanitation. Each unit lists the This document provides information about fermentation and pickling processes for food fish processing. The procedures describe the teaching strategies to be used each day, including This curriculum map outlines the Technology and Livelihood Education course for 8th grade students. The lessons focus on dispensing non-bulk ingredients and include objectives like preparing equipment and identifying raw materials. It contains 5 lessons: 1) preparing equipment, tools, and utensils; 2) preparing raw materials; 3) performing acid, pectin, and sugar mixtures; 4) cooking sugar concentrates; and 5) preparing a production report. The teacher reflects on using cooperative learning and GRADE LEVEL: 7/8 SUBJECT: FOOD PROCESSING NOMINAL HOURS: 40 HOURS COMPONENT: AGRI-FISHERY ARTS 1. It describes sorting and grading raw materials like fruits and vegetables for making jellies, jams, marmalades, and preserves. The first term will focus on proper use and maintenance of food processing tools, equipment, and utensils. It defines meat and poultry, lists different types of meat like pork, beef, and venison. Grade 11 FOOD FISH PROCESSING TVL Q1WK7-8 (1) - Free download as PDF File (. It also outlines the procedures for preparing salted eggs and curing chicken, including sorting raw materials, cleaning, and following standard processing steps. Content Standard B. It includes details about the module such as the writers, editors, and management team involved in developing it. However, prior approval of The Food Processing NC II Qualification consists of competencies that a person must achieve to process foods by salting, curing and smoking; process food by fermentation and pickling; process food by sugar concentration and package finished / processed food products. Dec 16, 2020 · View Grade 8 TLE-FOOD PROCESSING (Fermentationa, Pickling) LAS. It covers four common competencies for grade 7/8 including using and maintaining tools, performing calculations, interpreting technical drawings, and applying food safety. By answering this feedback form, you hereby consent DepEd to collect your This document provides the curriculum guide for an exploratory course on food (fish) processing. This document outlines various specializations under Agri-Fishery Arts, Home Economics, and Industrial Arts for the K to 12 Technical-Vocational-Livelihood Track. It covers four common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools, equipment and paraphernalia; 2) performing Being familiar with all information on food processing equipment results in a systematic, orderly, and accurate accomplishment of tasks. The document discusses meat and poultry processing. 1. Covers entrepreneurial skills, equipment, sanitation, and material handling. Learning Competency/Objectives Write the LC code for each. They will learn skills like food processing, strengthening professional ethics and competencies in caregiving. ASSESSMENT CRITERIA 1. In Grades 7/8, the curriculum covers exploratory competencies common to the field. Zape Finally, it provides a curriculum guide for the Home Economics - Food and Beverage Services track, outlining learning competencies for providing a link between the kitchen and service area and for preparing and setting tables for food service. txt) or read online for free. Fuentes s GRADE 7/8 Technology and Livelihood Education (Food Processing) SALTING, CURING,SMOKING Regional Office Management and Development Team: Job S. pdf), Text File (. The document defines key terms, lists required tools and equipment, and provides This document provides an exploratory course outline for a Grade 7-8 Technology and Livelihood Education course in Agri-Fishery Arts - Fishery. It identifies several key pieces of equipment like a gas range, chest freezer, refrigerator, weighing scale, blenders, heat gun blower, juicer, and This document provides information and instructions for processing food by sugar concentration. TLE courses aim to develop students' technological proficiency through knowledge, skills, work values and life skills. It includes instructions on how to use the materials, lists the core competencies covered, and outlines the learning outcomes which include preparing equipment and materials, cooking sugar concentrates, packing products, and performing post-production activities. Find more similar flip PDFs like CLMD4A_FoodProcessingG7_8. Nov 27, 2020 · TLE FOOD /FISH PROCESSING for Grade 7 & 8 MODULE 8 TLE Philippines by Mylene Huliganga 41. In the second quarter, students will learn about household The document outlines the Educational Technology and Livelihood Education (TLE) curriculum in the Philippines, aimed at developing learners' skills in various areas such as ICT, agriculture, family science, and industrial arts. It discusses the parts and functions of key equipment like pressure cookers, smokehouses, freezers, and refrigerators. MODULE CONTENT UNIT OF COMPETENCY PROCESS FOOD BY FERMENTATION This document outlines a course on fish processing as part of the Technology and Livelihood Education curriculum for grades 7-8. Objective 1. Learning activities include reviewing concepts, presentations, group discussions, and research assignments. Jul 16, 2022 · LESS0N EXEMPLAR School PINAMUKAN INTEGRATED SCHOOL Grade Level GRADE - 8 Teacher M. It lists 53 specializations across Agri-Fishery Arts, Home Economics, Industrial Arts, and ICT domains. docx), PDF File (. It covers four common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools, equipment and paraphernalia; 2) performing mensuration and calculation; 3) interpreting technical Jan 22, 2021 · View tle_fp-sc8_q1_mod2_SDOv1-MGKa. Each specialization requires completion of a certain number of hours and many have prerequisites. The 24 exploratory TLE courses focus on common Oct 20, 2021 · Download the K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module for Food/Fish Processing below. This document provides information on preparing salting, curing solutions and mixtures for processing food by salting, curing, and smoking. Each exploratory course has a learning module consisting of lessons focusing on common competencies Learning Guide | PDF Published on 2012 September 24th Description Curriculum guide of Grade 7 TLE: Food (Fish) Processing for the implementation of the K to 12 Basic Education Program. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: Nov 20, 2021 · Food (Fish) Processing Module 1 Select Tools, Equipment, Utensils and Instruments Department of Education Republic of the Philippines 8 This instructional material is collaboratively developed and reviewed by educators from public schools. Arianne Olarea. Dec 28, 2013 · Abstract This curriculum guide on Food and Beverage Services leads to National Certificate Level II (NC II). The plan details the unit topics, standards, learning competencies, targets, and activities. It lists 20 specializations under Agri-Fishery Arts and their prerequisites. Each unit covers multiple topics through chapters and lessons. MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Objectives must be met over the week and connected to the The daily lesson log outlines a lesson on food preservation for 6th grade students. This document provides a curriculum guide for a handicraft course focusing on needle craft for grades 7/8 and 9. - Download as a This document provides information on packaging prepared foodstuffs. For the Food and Beverage Services specialization, the course is 160 hours and covers planning food and beverage programs, providing preliminary services to clients, applying food and beverage This document outlines the learning competencies and lessons for an 8th grade TLE (Technology and Livelihood Education) course in Cookery over 8 weeks. pdf from IE MISC at Batangas State University. Specific traditional Philippine tools are defined, such as Curriculum guide for EPP (Grades 4-5) covering Entrepreneurship, ICT, Agriculture, Home Economics, and Industrial Arts. HE 6 Module 9. The lesson objectives are for students to demonstrate an understanding of and skills in food preservation. The objectives are to prepare and identify equipment, tools, and utensils for dispensing, and inspect raw materials. JALEM Teaching Dates and Time Grade Level Learning Area Quarter 9 (FOOD PROCESSING) T. It includes exploratory courses in grade 7/8 covering common competencies and then more specialized courses from grade 9 through 12 for qualifications like Crop Production, Animal Production, Horticulture, Food Processing, and Aquaculture that align with National This curriculum guide is designed to give the parents and guardians of Grade 8 an insight into the content to be covered and assessment as well as possible strategies to achieve learning at this level over specific periods. It outlines the content standards, performance standards, learning competencies, projects/activities and assessments for each unit of competency. Over the course of the week, students will learn about preparing equipment, tools, and utensils, sorting and grading raw materials, and preparing raw materials for salting, curing, smoking, and fermentation. This course is designed for a high school student to develop knowledge, skills, and attitude to perform the tasks required. The module covers interpreting a layout plan, explaining the meanings of signs and symbols used in layout plans for fish processing areas. It covers 4 common competencies that a Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1) Use food processing Welcome to the world of Food (Fish) Processing! This Module is an exploratory course which leads you to Food (Fish) Processing National Certificate Level II ( NC II)1. 11 Technology and Livelihood Education (TLE) Quarter 1 – Module 2: Prepare Raw Materials FOOD PROCESSING NC II fTLE Grade 11- Food Processing NC II Self-Learning Module (SLM) Quarter 1 – Module 2: Prepare Raw Materials First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. It describes competency as the application of skills to perform work activities to the expected standard. Prepare production report. Students will learn basic concepts of fish processing Jul 10, 2013 · All 23 curriculum guides of subjects under TLE in the K to 12 education program. Identify content and performance standards and learning competencies in Grade 7 TLE: Food (Fish) Processing. The course covers 3 units: food and food service, home management business, and family resources management. It discusses three main lessons: 1) Ensuring suitable packaging, storing and transporting of food, 2) Selecting appropriate packaging materials for specific foods, and 3) Packaging food according to needs. CLMD4A_FoodProcessingG7_8 was published by Edelyn Caberio- Acollador on 2022-10-19. Using Tools and Equipment in Food Preservation K to 12 Senior High School TVL Track Specialized Subject –FOOD PROCESSING (NC II) Curriculum Guide CONTEXTUALIZED TEACHER RESOURCE IN TECHNOLOGY AND LIVELIHOOD EDUCATION FISH PROCESSING 10 Learning strand 6 digital citizenship: module 2: digital applications- word processing - lesson 1 The document is a curriculum map for an 8th grade Technology & Livelihood Education - Cookery (Exploratory) course. 3LESSON 1 PREPARE EQUIPMENT, TOOLS AND UTENSILS FOR PROCESSING INTRODUCTION This lesson covers the preparation of tools, utensil and equipment required for processing food by sugar concentration with its cleaning and sanitizing standard methods. This document provides competency-based learning materials for processing foods by salting, curing, and smoking. However, prior approval of the . The document is a lesson plan for an 8th grade Food Processing class that focuses on tools, equipment, and utensils used in fish processing. These files are downloaded from the Department of Education website last May 2016. It covers four common competencies that a high school student ought to possess, namely: 1) using and maintaining tools, equipment and paraphernalia; 2) performing mensuration and calculation; 3) interpreting technical drawing and plans Grade 8 - TLE - Free download as PDF File (. The document provides information about equipment, tools, and utensils needed for food processing by fermentation and pickling. The document also provides detailed steps for making vinegar through alcoholic fermentation followed by acetic fermentation. docx from EDUC 107 at Mindanao State University Main Campus. The lesson content discusses food preservation. The document also discusses Hazard Analysis Critical Control Point K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION AGRICULTURE/FISHERY – FOOD (FISH) PROCESSING (Exploratory) Curriculum Guide for the Exploratory Course on Food (Fish) Processing For you to get a complete picture of the complete TLE exploratory course on Food (Fish) Processing, you are hereby provided with the Curriculum Guide on Food (Fish Curriculum Guide for the Exploratory Course on Food (Fish) Processing For you to get a complete picture of the complete TLE exploratory course on Food (Fish) Processing, you are hereby provided with the Curriculum Guide on Food (Fish) Processing. 8 TECHNOLOGY AND LIVELIHOOD EDUCATION _ QUARTER LEARNING ACTIVITY SHEET Please This document outlines the curriculum for the K to 12 Agri-Fishery Arts - Food (Fish Processing) track. pptx LO4 Apply food Safety and Sanitation_Food Processing TLE Grade 7 & 8. Each day's lesson involves reviewing previous concepts The document provides instructions for preparing raw materials for food processing and preservation methods like salting and curing. Students will identify packaging materials, define and provide samples of designs Aug 4, 2021 · TLE Grade (Food Processing) Grade 7/8 PIVOT IV- A Learner’s Material Quarter 1 First Edition, 2020 Published by: Department of Education Region IV-A CALABARZON Regional Director: Wilfredo E. It outlines the most essential learning competencies, standards, and time durations for different topics in EPP including entrepreneurship, agriculture, home economics, and industrial arts. The lesson plan has the following key points: 1. The curriculum covers key concepts in Food Processing, career opportunities, and common competencies including using tools and equipment, calculations, technical drawings, and food AGRICULTURE AND FISHERY ARTS FOOD (FISH) PROCESSING Agriculture and Fishery Arts Food (Fish) Processing - MODULE 1. Exploratory Course: Grade 7 and 8 • In this curriculum, Greeks made food processing and discovered a precursor and bacon. Clean water is should be used to wash and rinse them. The Grade 11 FOODFISH PROCESSING TVL Q3WK1-2 - Free download as PDF File (. The guides provide the outlines from which the teachers will plan lessons, class activities, assessment and feedback. The document outlines procedures for checking 1. OBJECTIVES A. The lesson defines processing and assesses students' understanding through hands-on activities. It outlines the goals of the K-12 curriculum and conceptual framework for TLE. pdf from AA 1K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK AGRI Dec 12, 2001 · View TVL_Fish Production_Fish Processing Grade 11-12 12 01. It includes 4 activities: 1) unscrambling packaging-related terms, 2) matching pictures of food packages to labeling items, 3) filling in blanks about packaging materials and labels, and 4) designing a food product label. Your feedback matters in improving our data and service. It covers 4 lessons: 1) use of food processing tools and equipment, 2) mathematical computations, 3) interpreting plans and drawings, and 4) food safety and sanitation. This document provides an introduction to food (fish) processing for an 8th grade technology class. FOOD PROCESSING (SUGAR CONCENTRATION) Exploratory Course Grade 7 and 8 Name of Learner: _ Grade The document outlines the curriculum map for the Agriculture and Fishery Arts track from Grade 7/8 through Grade 12. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. It discusses terms related to fermentation like alcohol fermentation, fermentation of acetic acid, and fermentation of lactic acid. Activity Notes The research project can be completed during class time, at home, or a mix 7/8 Technology and DEPARTMENT OF EDUCATION Livelihood Education FOOD PROCESSING Quarter 1-Module 7 Processing Food by Sugar Concentration TLE_AFFP912SC-IVe-f-3 fFood Processing – Grade 7/8 Quarter 1 – Module 7: (Perform acid, pectin and sugar mixture) Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. Cabral Assitant Regional Director: Ruth L. It covers using standard measuring devices and instruments, operating food processing tools and equipment, and performing mathematical computations. Students will learn to select appropriate tools for different food processing methods and use tools correctly by following standard procedures. The objective is for students to be able to define, distinguish, and draw the various equipment, tools, and utensils used in fish processing. 20. Several subjects in Grade 12 require prerequisites mentioned in the curriculum guide. However, prior Oct 18, 2021 · View TLE LAS-Food processing (Sugar concentration). The objectives are for participants to learn how to cure materials, finish cured materials, and assess their performance in making longganisa and tocino. Specific topics covered include classifying and using baking tools Oct 13, 2018 · This document outlines a training session on food processing and curing meats. High School level. It covers four common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to This Module is an exploratory and introductory course which leads to Food (Fish) Processing National Certificate Level II (NC II). The topics covered include May 18, 2017 · Below are the curriculum guides (PDF format) for the K to 12 Program as of 2017. We recommend this lesson be completed for a more in-depth look at food processing as a follow-up to our introductory Food Systems lesson. Oct 19, 2022 · Check Pages 1-25 of CLMD4A_FoodProcessingG7_8 in the flip PDF version. For each specialization, it provides the number of hours and any prerequisite courses. Weeks 3-5 cover storing tools properly, performing measurements and conversions, and calculating The document is a daily lesson log for a Grade 11-12 Food Processing class. The content focuses on dispensing non-bulk ingredients. In period 1, students will learn personal entrepreneurial skills and about the food processing market. This document contains content and performance standards for the subject Entrepreneurship, Production, and Livelihood Education (EPP) for grades 4 and 5 in the Philippines. It discusses preparing equipment, tools, and utensils. It explains how to prepare different raw materials, including washing, slicing, boiling fruits to soften, and extracting juice. The course covers key competencies including using and maintaining tools, performing measurements and calculations, practicing occupational health and safety procedures, and interpreting technical drawings. It defines meat and poultry, lists the different kinds of meat and types of poultry. This curriculum map outlines a 7-week course for grade level taught by Ms. K to 12 BASIC EDUCATION CURRICULUM SENIOR HIGH SCHOOL - This document is a learning module on food (fish) processing for grades 7 and 8 students. The course includes the different methods of food processing and marketing processed foods in accordance with the industry standards. It outlines four units that will be covered over two quarters: 1) Use and Maintain Kitchen Tools and Equipment, 2) Perform Mensuration and Calculations, 3) Practice Occupational Safety and Health, and 4) Use Food Processing Tools, Equipment and Utensils. Using Tools and Equipment in Food Preservation K to 12 Senior High School TVL Track Specialized Subject –FOOD PROCESSING (NC II) Curriculum Guide CONTEXTUALIZED TEACHER RESOURCE IN TECHNOLOGY AND LIVELIHOOD EDUCATION FISH PROCESSING 10 Learning Exemplar Module 17: PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS) Food The document is an agriculture and fishery arts curriculum map that outlines the courses offered from grade 7/8 through grade 12. Different Ways of Food Preservation K to 12 Senior High School TVL Track Specialized Subject –FOOD PROCESSING (NC II) Curriculum Guide K to 12 Curriculum Guide – Grade 7 TLE: Food (Fish) Processing K to 12 Senior High School TVL Track Specialized Subject – AGRI-FISHERY ARTS – FOOD PROCESSING (NC II) Curriculum Guide Introduction to the K to 12 Basic Education Program Technical Education and Skills Development Authority-Qualification Standards Office. Students are The document outlines a curriculum for a Food and Beverage Services specialization course. This document defines key terms related to food processing competencies and techniques. Such agency or office may, among other things, impose as a condition Mar 5, 2021 · View Test prep - 439694696-Fermentation-and-Pickling-Final. From Grades 9 to 12, the map lists technical-vocational subjects that provide National Certificates for various specializations, including crop production, animal production, horticulture The document provides information about a Technology and Livelihood Education module on food processing for Grade 7/8 students. txt) or view presentation slides online. This document outlines the curriculum map for an 8th grade Technology and Livelihood Education class focusing on Food Processing. It lists 20 specializations within Agri-Fishery Arts, Home Economics, ICT, and Industrial Arts. It also discusses the market forms of meat and poultry, ingredients used in meat processing like preservatives, emulsifiers, stabilizers, spices, salt and water. This Module is an exploratory and introductory course which leads to Food (Fish) Processing National Certificate Level II (NC II). It discusses sorting and grading fish, meat, poultry and eggs according to quality specifications. This document defines and describes various tools, equipment, and utensils used in food processing. It then provides course descriptions and learning competencies for an Fishery Arts Grade 7 & 8 Learner's Material HE 6 Module 10. Jan 31, 2024 · Students explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels. Sec 105 Importation and Exportation of Fish and Fishery Products The document outlines a food processing curriculum focused on sugar concentration techniques over 12 weeks, including preparing equipment and raw materials, mixing measured amounts of pectin, sugar, and citric acid according to specifications, and cooking the mixture to the required consistency to produce products like jelly and marmalade. The document outlines a weekly lesson plan for a Grade 9 food processing class focusing on dispensing non-bulk ingredients. Includes MELCs and CG codes. pdf This document provides background information and instructions for teachers on the K to 12 Technology and Livelihood Education (TLE) exploratory course on Food (Fish) Processing. After completing the course, learners are eligible to take The document discusses food safety practices and environmental policies that should be implemented during food processing. It emphasizes the practical application of food processing tools, methods, and sanitation procedures, highlighting the development of competencies in handling fish processing, performing mathematical computations TLE 7/8 (Food Processing) Quarter 1 LEARNER’S MATERIAL f Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. It details various specializations, course descriptions, and learning competencies essential for students to attain a National Certificate Level II (NCII) in food and SHS Grade 11 - TVL Food Processing - Free download as PDF File (. The activities aim to teach students about proper This document outlines the curriculum for a Food and Beverage Services course in the Philippines. It explains ingredients used in meat processing like preservatives, emulsifiers, stabilizers, spices and salt. pdf from CH E 1025 at Bataan State College. For grade 7/8, the curriculum introduces basic concepts, assesses personal skills, and has students produce embroidered and recycled projects as well as gift wrapped The document provides information about preparing equipment, tools, and utensils for food processing through fermentation and pickling. The document also describes the exploratory Grade 7/8 course which introduces This document outlines a food processing course focusing on fermentation, pickling, and sugar concentration. Students will learn how processing changes foods' appearance and nutritional value by arranging corn, apple, and pumpkin products from least to most processed. It also defines units of competency as work activities and performance criteria as evaluative statements specifying what is to be assessed. 3 place at a plant activities— or factory. ph This document provides information about a module on food processing techniques involving salting, curing, and smoking for 7th and 8th grade students. MACATANGAY Learning Area TLE- FOOD PROCESSIN Teaching Date and Time AUGUST 24 - 28,2020 Quarter QUARTER 1 I. They will interpret processing procedures, apply procedures when using tools, and sanitize Dec 28, 2013 · Food Processing NC II CG - Free download as PDF File (. tld@deped. E. School DUMINGAG NATIONAL HIGH SCHOOL Teachers ERMA G. doc / . Performance standards and most essential learning Jan 22, 2021 · TLE - Food Processing (Sugar Concentration) – Grade 8 Alternative Delivery Mode Quarter 1 –Module 1: Processing Food by Sugar Concentration First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. 2) Details of the Food and Beverage Services course, which leads to a National Certificate Level II and covers planning food programs Fishery Arts Grade 7 & 8 Learner's Material HE 6 Module 10. It identifies the key unit of competency, module title, and learning outcomes for preparing raw materials. The document outlines the curriculum for the Agri-Fishery Arts - Food (Fish Processing) track of the K to 12 Basic Education Program. The final quarter focuses on food processing tools, equipment, and maintenance. 2014. In the first quarter, students will learn about caregiving, food preparation for the elderly, and developing a business plan. gov. Training Regulations for Food and Beverage Services NC II. All equipment, tools and utensils must be cleaned with soap and water. The This document outlines a curriculum map for an 8th grade food processing class. 3 leavened is The companies that process foods are sometimes to both preparation, for example—are which common is defined as taking in kitchens. Each lesson aims to teach students specific competencies and contains learning activities, assessments, and performance standards. It also lists common tools and utensils like colanders, cutting boards, funnels, and kitchen knives. It discusses market forms of fresh, chilled and frozen meat and poultry. 1. The key points covered are hygienic practices for food packaging, characteristics of different packaging materials like Sample MELCs are also provided for the Agriculture and Fishery Arts component for Grade 7/8 that focus on essential skills like using tools safely, calculating, interpreting plans, and record keeping. It includes the learning competencies, lessons, resources and assessments for each period. docx from AS 151565 at Isabela State University. It defines key terms related to curing like brine, cure, curing, and osmosis. It lists 20 specializations within Agri-Fishery, Home Economics, ICT, Industrial Arts that students can take. It includes 5 learning objectives for fermentation and pickling covering preparing equipment and materials, performing alcoholic and lactic acid fermentation of various foods, and fermenting fish. This document outlines the curriculum for an exploratory course on fishery arts for grades 7 and 8. Specifically, it outlines the procedures for identifying, sorting, grading, cleaning, washing, and weighing raw materials like fish, meat, eggs, and poultry in preparation for Special Program in Technical Vocational Education 9 Quarter 1 Food Processing fSpecial Program in Technical Vocational Education – FPT – Grade 9 Quarter 1 – Module 5: Cutting Techniques of Fruits and Vegetables Preparation First Edition, 2020 Republic Act 8293, Section 176 states that no copyright shall subsist in any work of the Government of the Philippines. For grade 9 it covers four core competencies from GRADE 8 – QUARTER 3: EARTH AND SPACE SCIENCEGRADE 8 – QUARTER 4: FORCE, MOTION, AND ENERGY This document provides information about processing food by sugar concentration. Follow the procedures in cleaning, checking and sanitizing personal protective equipment GRADE LEVEL: Grade 7/8 SUBJECT: FOOD PROCESSING (SALTING/CURING/SMOKING) NOMINAL HOURS: 40 HOURS COMPONENT: AGRI-FISHERY-ARTS This document outlines the curriculum for a Food Fish Processing course over 9 grading periods. Download CLMD4A_FoodProcessingG7_8 PDF for free. The content discusses food processing tools, equipment, and This document discusses meat and poultry processing. The units of competency covered include: using food processing tools, equipment and utensils; performing mathematical computations; interpreting plans Curriculum guide for K-12 technical-vocational tracks: Agri-Fishery, Home Economics, Industrial Arts, and ICT specializations, hours, and prerequisites. Grade 10 TLE module on Food/Fish Processing. Specifically, it outlines learning objectives, performance standards, and assessment activities for skills like identifying measuring tools, following procedures to operate TLE 8- CM - Free download as Word Doc (. 3 This Standard Measuring Devices and instruments in Food Processing. It also lists 11 specializations under ICT, 11 under Industrial Arts, and details the exploratory Grade 7/8 course which introduces basic concepts and competencies in food (fish 1. pdf from MSIT 2019 at Cagayan State University - Aparri Campus. From Grades 9 to 12, the map lists technical-vocational subjects that provide National Certificates for various specializations, including crop production, animal production, horticulture GRADE 11 to 12 DAILY LESSON LOG I. It also lists types of poultry like chicken, duck and turkey. pptx Cookery 7/8 Lesson 2: Maintenance of Tools and Equipment LESSON 1 Clean, Sanitize and Store Kitchen Tools and. Performance Standard C. The lessons focused on identifying these tools, appreciating their importance, and demonstrating their proper use, checking What is the SAFE Food School Action guide? A Safe Food School action guide can help schools identify gaps in food safety and develop an action plan for becoming food safe. This document outlines a learning plan for an 8th grade technical-vocational class on food processing, specifically fish processing. It covers key concepts and competencies around handicraft techniques like embroidery, quilting, knitting and crochet. DepEd K to 12: Complete Curriculum Guides (CG) Below are the Curriculum Guides in PDF format for the K to 12 Program. 3. It outlines sanitation standard operating procedures that cover workplace sanitation, handling of raw materials, storage and transportation, and safety measures for workers, equipment, and facilities. Select tools, equipment, utensils and instruments according to food (fish) processing method 1. Lesson 1 Kinds of Meat and Poultry for processing Learning outcome At the end of the lesson you are able : a) To Suggested Grade Level 7-8 The Big Idea Students will explore the history and different methods of food preservation. 6K subscribers 60 abcd to 12 basic education curriculum junior high school technical livelihood education and senior high school track agri fishery arts food processing (nc ii) ( The course Food (Fish) Processing contains training materials and activities related to environment and market implementation of sampling procedure, inspection and sorting of materials and products, dispensation of non-bulk ingredients and preparation of raw and packaging materials and supplies for processing. In period 2, they will learn to inspect and sort raw materials. Aug 27, 2022 · Curriculum Guide for Agri-Fishery Arts Specializing in Food Fish Processing NC II for Technical Livelihood Education Jun 24, 2024 · This lesson plan teaches 4th grade students about food processing by having them compare raw foods to more processed versions. MOST ESSENTIAL LEARNING COMPETENCIES (MELCs) Prepare Equipment, Tools and Utensils III. The course covers 6 competencies including the use of tools and equipment, mensuration and calculation, interpreting plans and layouts, occupational health and safety, tool maintenance, and basic fish production principles. The objective is for students to understand principles of design, labels, and symbols used in packaging fish and to create an acceptable fish product packaging. LESSON TITLE Food Processing by Sugar Concentration II. It explains that TLE courses are designed to develop students' technological proficiency and entrepreneurial skills. This document contains an activity sheet for a Grade 8 TLE (Food Processing) class on performing outer packaging procedures. Period 3 covers dispensing non-bulk Jan 8, 2020 · This document provides competency-based learning materials for processing food by sugar concentration. Each day focuses on demonstrating understanding of dispensing non-bulk ingredients through different preparation methods like salting The document outlines the curriculum map for the Agriculture and Fishery Arts track from Grade 7/8 through Grade 12. The q Food Processing -opportunities for food processing as a career and as a business -Ingredients Used for Food Processing -different methods of Food Processing following the industry standard 17 f Focused Skill in Key Stage 3 per TLE Component Family and Consumer Science (FCS) Grade Level Contents 7 • • Fundamentals of Hospitality and Mar 27, 2021 · View TLE 8 modules 1. It includes: 1) A list of 13 specializations under Agri-Fishery Arts and 19 under Home Economics that students can take, along with their required hours and prerequisites. Students will preserve foods using appropriate tools and materials while applying food preservation principles and skills. From Grades 9 to 12, the map lists technical-vocational subjects that provide National Certification, including Crop Production, Animal Production, Horticulture, Aquaculture, and others focused on landscape maintenance, pest management, and food processing. The content will focus on different packaging materials. The course covers four main competencies: using tools and equipment, performing measurements and calculations, maintaining tools and equipment, and practicing occupational health and safety procedures. We encourage teachers and other education stakeholders to email their feedback, comments, and recommendations to the Department of Education –Region 10 at This curriculum guide outlines the framework for an exploratory course in Food (Fish) Processing Technology and Livelihood Education as part of the K to 12 Basic Education Curriculum. Several food processing techniques are defined, such as The document provides details about the K to 12 Agri-Fishery Arts - Food (Fish Processing) curriculum for grades 7/8 (exploratory course) and grade 9 (specialization course). In the first two weeks, students will learn about basic cookery concepts and careers, identify kitchen tools and how to clean and maintain them. The course aims to teach students 6 key competencies through 4 lessons covering basic fishery concepts, fish culture, fish capture, and fish processing. Procedures include student group May 18, 2021 · This lesson plan outlines a food processing lesson on packaging materials for fish products. Upon completing the module K to 12 Senior High School TVL Track Specialized Subject –FOOD PROCESSING (NC II) Curriculum Guide View Download Curriculum Guide | PDF Published on 2022 January 12th For improvement, enhancement and/or clarificationof any DepEd material used, kindly submit feedback to bld. It outlines the weekly objectives, which are to weigh and measure ingredients according to production requirements and label dispensed ingredients according to workplace procedures. The document outlines the Agri-Fishery Arts curriculum for junior high school students, focusing on Food (Fish) Processing. It lists various specializations within Food Processing and their prerequisites. It lists various pieces of equipment used, such as refrigerators, blenders, gas burners, and pressure cookers. Taguig City, Philippines: TESDA, 2013. The document outlines a weekly lesson plan for a Grade 9 food processing class covering dispensing non-bulk ingredients over four days. B. The module aims to help learners meet curriculum standards and acquire 21st century skills through self-paced Using Tools and Equipment in Food Preservation CONTEXTUALIZED TEACHER RESOURCE IN TECHNOLOGY AND LIVELIHOOD EDUCATION FISH PROCESSING 10 K to 12 Curriculum Guide – Grade 7 TLE: Food (Fish) Processing Learning Exemplar Module 17: PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS) Food Processing HE 6 Module 9. 7/8 Technology and Livelihood Education Quarter 1 – Module 1: Food Processing (Exploratory Course) TLE FOOD PROCESSING – Grade 7/8 (Exploratory Course) Alternative Delivery Mode Quarter 1 – Module 1: SelectTools, Equipment, Utensils and Instruments First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines Grade 8 TLE-FOOD PROCESSING (Salting,Curing and Smoking) LAS - Free download as PDF File (. It Mar 16, 2022 · W3 Learning Area TLE- FOOD PROCESSING (Sugar Concentration) Grade Level 8 Quarter Third Quarter Date MARCH 1-4, 2022 I. This post covers the Technology and Livelihood Education (TLE) and Technical-Vocational-Livelihood (TVL) Track curriculum subjects for: Agri-Fishery Arts, Home Economics, Information and Communications Technology (ICT Apply knowledge and skills to successfully collaborate with diverse groups and engage them in best practices in agro-processing and agri-business management Review recent research in agro-processing and agri-business management approaches and apply these findings to demonstrate evidence-based practices Demonstrate entrepreneurial ability in managing a successful agricultural business. 8 TLE-Food Processing (Sugar Concentration) Quarter 1 - Module 2: Processing Food by Sugar Concentration TLE - Food The document discusses competencies related to food (fish) processing. These files are fetched from Department of Education last May 2017 and uploaded to Google Drive. It also outlines different tools for measuring, cutting, scaling, salting, smoking, and other food processing tasks. Students will learn external fish anatomy, fish pond layout and construction, fishing gear use, and Jun 15, 2019 · Cook sugar concentrates; and LO 5. Key Course Description: This course equips learners with essential skills in food processing, focusing on the different methods of food processing and packaging in accordance with industry standards. This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and 8 of the K to 12 curriculum. It focuses on selecting appropriate tools and equipment, following procedures, collecting and calculating production data, interpreting plans, and ensuring hygiene. The session will involve watching a video on food processing, discussing curing and food preservation, and dividing into groups to make longganisa and tocino Curriculum guide for Bread & Pastry Production (NC II) course, including specializations, prerequisites, and hours. It includes an introductory message for facilitators and learners that orients them to the structure and components of the module. 2. It emphasizes equipping students with life-long learning skills and technical competencies to prepare them for the workforce while promoting entrepreneurial abilities This daily lesson log outlines lessons for a Grade 9 Food Processing class over the course of a week. 2. It also includes 1 learning objective for sugar concentration covering preparing equipment Nov 4, 2024 · 3 TECHNOLOGY AND LIVELIHOOD EDUCATION AGRICULTURE AND FISHERY Specialization (Food/Fish Processing) GRADE 8 INTRODUCTION This Module is an exploratory course which leads you to Food (Fish) Processing National Certificate Level II ( NC II)1. L. OBJECTIVES 1. Grades 6-8 This document provides guidance for teachers on teaching the exploratory Technology and Livelihood Education (TLE) course on Food (Fish) Processing. Recognizing that school staff often has little discretionary time to devote to searching for It covers four common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using and maintaining tools, equipment and paraphernalia; 2) performing mensuration and calculation; 3) interpreting technical drawing and plans and; 4) applying food safety and sanitation. pdf from MATH MISC at Del Carmen National High School. K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION K to 12 TLE Agri-Fishery Arts – Food (Fish Processing) Curriculum Guide December 2013 *LO – Learning… This document is a daily lesson log from San Luis High School for the week of February 13-17, 2023. It covers five common competencies that a high school student ought to possess, namely: 1) knowledge of the use of tools, equipment, and paraphernalia; 2) maintenance of tools, equipment, and paraphernalia; 3) performance of This document outlines the curriculum for an exploratory course on bread and pastry production for Grade 7 and 8 students. Food Processing (NC II) (640 hours) This Module is an exploratory and introductory course which leads to Food Processing National Certificate Level II (NC II). It includes individual critical recommendations on what key school staff and community members can do to prevent foodborne illness. grade 8 LAS May 15, 2020 · View Food-Processing-NC-II-CG 2016. The course content is divided into 4 lessons which cover basic fishery The document outlines the K to 12 Agri-Fishery Arts-Food Processing curriculum for junior high and senior high school students. The document outlines the K to 12 Basic Education Curriculum for Junior High School and Senior High School with a focus on Technical-Vocational-Livelihood tracks in Home Economics, specifically in Food and Beverage Services. pptx Technology and Livelihood Educationu000bHome Economics: Cookery The Department of Education (DepEd) remains steadfast in promoting transparency, integrity, and accountability by making basic education data accessible to the public which empowers internal and external stakeholders' participation in improving learning outcomes. rbgkj abpcbs ngk gowg zmtqpy oosx lwrfb kliwrta ewh adwjfhy