Fish Products Packaging NC II CG

K TO 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD TRACK AND SENIOR HIGH SCHOOL – TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
HOME ECONOMICS – FISH-PRODUCTS PACKAGING NC II
(320 hours)
These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.
AGRI-FISHERY ARTS
Specialization Number of Hours Pre-requisite
1. Agricultural Crops Production (NC I) 320 hours
2. Agricultural Crops Production (NC II) 640 hours
updated based on TESDA Training Regulations published December 28, 2013
3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II)
4. Animal Production (Poultry-Chicken) (NC II) or
Animal Health Care Management (NC III) 320 hours Animal Production (Ruminants) (NC II) or
Animal Production (Swine) (NC II)
5. Animal Production (Poultry-Chicken) (NC II) 320 hours
6. Animal Production (Large Ruminants) (NC II) 320 hours
7. Animal Production (Swine) (NC II) 320 hours
8. Aquaculture (NC II) 640 hours
9. Artificial Insemination (Large Ruminants) (NC II) 160 hours Animal Production (Large Ruminants) (NC II)
10. Artificial Insemination (Swine) (NC II) 160 hours Animal Production (Swine) (NC II)
11. Fish Capture (NC II) 640 hours
12. Fishing Gear Repair and Maintenance (NC III) 320 hours
13. Fish-Products Packaging (NC II) 320 hours
14. Fish Wharf Operation (NC I) 160 hours
15. Food Processing (NC II) 640 hours
16. Horticulture (NC III) 640 hours Agricultural Crops Production (NC II)
17. Landscape Installation and Maintenance (NC II) 320 hours
18. Organic Agriculture (NC II) 320 hours
19. Pest Management (NC II) 320 hours
20. Rice Machinery Operations (NC II) 320 hours
21. Rubber Processing (NC II) 320 hours
22. Rubber Production (NC II) 320 hours
23. Slaughtering Operations (Hog/Swine/Pig) (NC II) 160 hours
K to 12 Agri-Fishery Arts – Fish-Products Packaging (NC II) Curriculum Guide May 2016 *LO-Learning Outcomes STVEP Schools may cover more competencies in a week Page 1 of 19
(320 hours)
HOME ECONOMICS
Number of
Specialization Pre-requisite
Hours
1. Attractions and Theme Parks Operations with Ecotourism (NC II) 160 hours
2. Barbering (NC II) 320 hours
3. Bartending (NC II) 320 hours
4. Beauty/Nail Care (NC II) 160 hours
5. Bread and Pastry Production (NC II) 160 hours
6. Caregiving (NC II) 640 hours
7. Commercial Cooking (NC III) 320 hours Cookery (NC II)
8. Cookery (NC II) 320 hours
9. Dressmaking (NC II) 320 hours
10. Events Management Services (NC III) 320 hours
11. Fashion Design (Apparel) (NC III) 640 hours Dressmaking (NC II) or Tailoring (NC II)
12. Food and Beverage Services (NC II) 160 hours
13. Front Office Services (NC II) 160 hours
14. Hairdressing (NC II) 320 hours
15. Hairdressing (NC III) 640 hours Hairdressing (NC II)
16. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
17. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
18. Handicraft (Needlecraft) (Non-NC) 160 hours
19. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
20. Housekeeping (NC II) 160 hours
21. Local Guiding Services (NC II) 160 hours
22. Tailoring (NC II) 320 hours
23. Tourism Promotion Services (NC II) 160 hours
24. Travel Services (NC II) 160 hours
25. Wellness Massage (NC II) 160 hours
(320 hours)
INDUSTRIAL ARTS
Number of
Hours
1. Automotive Servicing (NC I) 640 hours
2. Automotive Servicing (NC II) 640 hours Automotive Servicing (NC I)
3. Carpentry (NC II) 640 hours
4. Carpentry (NC III) 320 hours Carpentry (NC II)
5. Construction Painting (NC II) 160 hours
6. Domestic Refrigeration and Air-conditioning (DOMRAC) Servicing (NC
640 hours
II)
7. Driving (NC II) 160 hours
8. Electrical Installation and Maintenance (NC II) 640 hours
9. Electric Power Distribution Line Construction (NC II) 320 hours Electrical Installation and Maintenance (NC II)
10. Electronic Products Assembly and Servicing (NC II) 640 hours
11. Furniture Making (Finishing) (NC II) 640 hours
12. Instrumentation and Control Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
13. Gas Metal Arc Welding (GMAW) (NC II) 320 hours Shielded Metal Arc Welding (SMAW) (NC II)
14. Gas Tungsten Arc Welding (GTAW) (NC II) 320 hours Shielded Metal Arc Welding (GMAW) (NC II)
15. Machining (NC I) 640 hours
16. Machining (NC II) 640 hours Machining (NC I)
17. Masonry (NC II) 320 hours
18. Mechatronics Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
19. Motorcycle/Small Engine Servicing (NC II) 320 hours
20. Plumbing (NC I) 320 hours
21. Plumbing (NC II) 320 hours Plumbing (NC I)
22. Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit Domestic Refrigeration and Air-conditioning (DOMRAC)
640 hours
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III) Servicing (NC II)
23. Shielded Metal Arc Welding (NC I) 320 hours
24. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)
25. Tile Setting (NC II) 320 hours
26. Transmission Line Installation and Maintenance (NC II) 640 hours Electrical Installation and Maintenance (NC II)
(320 hours)
INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)
Number of
Hours
1. Animation (NC II) 320 hours
2. Broadband Installation (Fixed Wireless Systems) (NC II) 160 hours Computer Systems Servicing (NC II)
3. Computer Programming (.Net Technology) (NC III) 320 hours
4. Computer Programming (Java) (NC III) 320 hours
5. Computer Programming (Oracle Database) (NC III) 320 hours
6. Computer Systems Servicing (NC II) 640 hours
7. Contact Center Services (NC II) 320 hours
8. Illustration (NC II) 320 hours
9. Medical Transcription (NC II) 320 hours
10. Technical Drafting (NC II) 320 hours
11. Telecom OSP and Subscriber Line Installation
320 hours Computer Systems Servicing (NC II)
(Copper Cable/POTS and DSL) (NC II)
12. Telecom OSP Installation (Fiber Optic Cable) (NC II) 160 hours Computer Systems Servicing (NC II)
(320 hours)
Course Description:
This curriculum guide on Fish-Products Packaging leads to National Certificate Level II (NC II). This guide is designed for students to develop and enhance their knowledge,
skills, and attitudes in Fish-Products Packaging in accordance with industry standards. It covers core and specialized competencies that a learner must achieve to pack fish-
products by vacuum packing, poly bagging, bottling and canning. It also covers lessons on Personal Entrepreneurial Competencies (PECS) and Environmental and Market that
maximize their skills into a marketable venture.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction
1. Relevance of the course The learner demonstrates The learner can independently 1. Discuss the relevance of the course.
2. Key concepts an understanding of the provide quality and marketable 2. Explain the key concept of common
3. Core competencies core competencies, key services for food packaging competencies.
4. Career Opportunities concepts, and underlying industry as prescribed by TESDA 3. Explain the core competencies in Fish-
principles in packaging Training Regulation. Product Packaging.
fish-products. 4. Explore job opportunities in packaging fish-
products.
PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS)

1. Assessment of Personal The leaner demonstrates The learner recognizes his/her LO 1. Recognize PECS needed in fish- TLE_PECS9-12-
Competencies and Skills (PECS) an understanding of one’s PECS and prepares an activity products packaging procedures. 00-1
of local entrepreneur practicing PECS for Fish-Products plan that aligns with that of a 1.1 Assess one’s PECS: characteristics,
packaging fish-products Packaging. practitioner/entrepreneur’s in attitudes, lifestyle, skills and traits.
1.1 Characteristics packaging of fish-products. 1.2 Compare one’s PECS with that
1.2 Attributes practitioner/entrepreneur.
1.3 Lifestyle 1.3 Align ones PECS with that of a
1.4 Skills practitioner.
1.5 Traits
2. Analysis of PECS in relation a
practitioner’s strategies or style
3. Align, strengthen and one’s
PECs based on results
ENVIRONMENT AND MARKET (EM)
1. Market (locality/town) The learner demonstrates The learner independently LO 1. Recognize and understand the TLE_EM9-12-
2. Key concepts of Market understanding of creates a business vicinity map market in fish-products packaging 00-1
3. Players in the market “environment and market” reflective of the potential fish- 1.1 Identify the players/competitors within the
(competitors) in the fish-products product packaging market town.
4. Products and services available packaging field in one’s within the locality/town. 1.2 Identify the different product/services
in the market locality/town. available in the in the market.
(320 hours)
CORE COMPETENCIES
LESSON 1: PACKAGING PROCESSED FISH BY VACUUM OR ORDINARY POLY PACKING (PFV)
LO 1. Inspect packaging materials, tools,
 Inspection of defective The learner demonstrates The learner independently and equipment. TLE_HEFPP9-
packaging materials an understanding of the demonstrates and performs 1.1 Inspect packaging materials for visual 12PFV-Ia-e-1
- Types of packaging materials core concepts and packaging of processed fish by defects.
- Visual defects of packaging principles in packaging vacuum or ordinary poly packing  Report defective materials to
materials processed fish by vacuum based on industry standards. supervisor for appropriate action.
 Report on defective packaging or ordinary poly packing.  Check packaging equipment and
materials tools for vacuum or ordinary poly
 Standard quality vacuum or poly packing for the required settings
packing in accordance with established
 Inspection of packaging standards.
equipment and tools  Sanitize packaging materials and
- Different packaging equipment.
equipment and tools 1.2 Inspect Packaging Equipment and Tools
- Inspection procedure 1.3 Report breakdown in packaging
- Adjustment packaging equipment to supervisor for appropriate
equipment and tools action.
- Minor troubleshooting and 1.4 Check labels of packaging materials for
basic repair of packaging required information to ensure conformity
equipment with company’s regulations and Bureau of
- Segregating defective tools Food and Drugs (BFAD) requirements.
 Sanitation techniques for 1.5 Complete documentation for packaging
packaging materials and materials, tools and equipment used
equipment according to workplace requirements.
 Breakdown report of packaging 1.6 Follow worker’s safety practices strictly
equipment according to workplace requirements.
 Checking of labels for packaging
materials
- Label information
- BFAD rules/requirements
 Documentation of packaging
materials, tools, and equipment
 Workplace safety measures
- Occupational Health and
- Safety Standards (OSHS)
(320 hours)
Hazard Analysis and
-
Critical Control Point (HACCP)
/ Food Safety Act
 Good Manufacturing Practices
(GMP)
 Standards for inspection of LO 2. Perform inner packaging of TLE_HEFPP9-

processed fish products processed fish products. 12PFV-If-j-IIa-
- Normal characteristics of fish 2.1 Inspect the processed fish products in
c-2
products accordance with manufacturer’s
 Disposal of rejected / specifications and standards.
downgraded fish products 2.2 Dispose downgraded/rejected processed
- Disposal procedures of fish products according to company’s
rejected / downgraded fish policy.
products 2.3 Package procedures of processed fish
- Environmental rules and products
regulation in waste disposal  Weigh processed fish products in
 Packaging procedures of accordance with approved
processed fish products specifications.
- Weighing of processed fish  Bag processed fish products
products according to prescribed packaging
- Using weighing scales materials.
- Bagging processed fish  Seal packaging material in
products accordance to the required
- Sealing packaging materials industry standard.
- Operating packaging  Place packaged fish products after
equipment passing through metal detector in
- Placing packaged fish inner carton in accordance to
products in inner carton manufacturer’s specification.
 Inner carton label  Label inner carton in accordance
- Labeling information to manufacturer’s specification.
 Principles of food quality and 2.4 Follow OSHS
safety
 Principles of HACCP, GMP, SSOP
(320 hours)
 Placing of processed fish LO3. Perform outer packaging TLE_HEFPP9-

products in master carton procedures. 12PFV-IIc-j-3
 Fish products package strapping  Place the packaged processed fish
 Palletization and warehousing products in the master carton.
 Quality control of packaged fish  Strap packaged fish products in cartons
products for storing according to specifications.
- Condition of packaged fish  Transfer the strapped products to pallet
products for storing according to specifications.
- Conducting random sampling  Conduct random sampling prior to storage
 Specification of labels for in conformity with the manufacturer’s
packaged fish products standards.
 Storing of packaged fish  Label packaged fish products according to
products required specifications.
- Storage temperature  Store labeled packaged fish products
 OSHS according to required temperature.
 GMP  Follow strictly the OSHS.
 HACCP
 Food safety principles
 5S’ and 3R’s
LESSON 2 : PACKAGING PROCESSED FISH BY BOTTLING (PFB)
 Inspections for defective The learner demonstrates The learner independently LO 1. Inspect packaging materials, tools TLE_HEFPP9-
packaging materials an understanding of the performs packaging processed and equipment. 12PFB-IIIa-j-4
- Types of packaging materials core concepts, theories fish by bottling based on 1.1 Inspect packaging materials for visual
for bottling and principles in industry standards. defects.
- Parts of a glass containers packaging processed fish  Report defects to supervisor for
- Defects of glass containers by bottling. appropriate action.
- Reporting defective 1.2 Sanitize packaging materials, tools and
packaging materials equipment according to standard
 Sanitation standards of operating procedures.
packaging materials 1.3 Check packaging equipment for bottling
 Standards of packaging for the required settings in accordance
equipment for bottling with standard operating procedures.
- Different packaging 1.4 Report breakdown of packaging
equipment for bottling equipment for appropriate action.
(320 hours)
- Inspection -equipment  Prepare documentation for
- Adjustment of equipment packaging materials, tools and
- Basic repair and maintenance equipment according to workplace
of packaging equipment requirements.
 Action breakdowns report of 1.5 Follow strictly the OSHS.
packaging equipment to
supervisor
 Preparation of documentation
for packaging tools, materials,
and equipment
- Inventory procedures
 OSHS
 GMP
 HACCP
 Inspection of processed fish LO 2. Perform bottling of processed fish. TLE_HEFPP9-

products 2.1 Inspect the processed fish products after 12PFB-IVa-j-5
- Normal characteristics of fish preparatory operations for quality in
products accordance with manufacturer’s
- Disposal of rejected / specifications.
downgraded processed fish 2.2 Dispose downgraded/rejected processed
products fish products according to company’s
- Environmental rules and requirements.
regulations of waste 2.3 Package processed fish products in bottles
disposals  Fill bottles with processed fish and
 Packaging of processed fish other ingredients according to
products in bottle specification.
- Fish packaging in glass  Check sealing compound of caps
containers prior to sealing in accordance to
- Filling techniques of bottles standard procedures.
with fish and ingredients  Seal bottles immediately after
- other ingredients Adding in exhausting to meet the required
bottle temperature as per industry
- Checking sealing caps standard.
(characteristics of normal 2.4 Tamper proof seal bottled fish products
seal caps) after retorting and cooling according to
(320 hours)
- Sealing techniques of bottles approved specifications.
- Exhausting techniques  Label appropriately the bottled
- Required temperature of fish products with required
bottled products information in accordance to
- Retorting and cooling manufacturer’s specifications.
techniques 2.5 Follow strictly the OSHS.
- Tamper-proof sealing
- Labeling with appropriate
label-information
LO 3. Perform post packaging procedures.
 Packaging of processed fish 3.1 Package processed fish products in master TLE_HEFPP9-
products in master carton carton 12PFB-Ia-j-6
 Strapping package fish products  Place the bottled fish products in
 Palletization and warehousing the master carton.
 Quality control of packaged fish  Seal in master carton according to
products specifications.
- Checking condition of  Strap packaged fish products in
packaged fish products cartons.
- Conducting random sampling  Transfer strapped packaged fish
 Packaged fish products Label products to pallet for storing
 Storing packaged fish products according to specifications.
- Storage temperature 3.2 Quality control of packaged fidh products
 OSHS  Check bottled fish products of
 GMP certain conditions in accordance
 HACCP to established standards.
 Food safety principles  Conduct random sampling prior to
storage according to established
standards.
 Store packaged fish products
according to required
temperature.
3.3 Follow strictly the worker’s safety practices
according to workplace requirements.
LESSON 3 : PACKAGING PROCESSED FISH BY CANNING (PFC)
 Inspection of defective The learner demonstrates The learner independently LO1. Inspect packaging materials, tools TLE_HEFPP9-
packaging materials an understanding of the performs packaging processed and equipment. 12PFC-IIa-j-7
- Types of packaging materials core concepts, theories fish by canning based on the 1.1 Inspect packaging materials for visual
(320 hours)
for canning and principles in industry standards. defects.
- Parts of a can packaging processed fish  Report defective materials to
- Defects of can by canning. supervisor for appropriate action.
- Reporting defective 1.2 Sanitize packaging materials, tools and
packaging materials equipment according to standard
 Sanitation of packaging operating procedures.
materials 1.3 Check packaging equipment for canning
 Checking of packaging for the required settings in accordance
equipment for canning with standard operating procedures.
- Different packaging 1.4 Report breakdown in packaging
equipment for canning equipment to supervisor for appropriate
- Inspecting equipment action.
- Setting up and adjustment of  Prepare documentation for
equipment packaging materials, tools and
- Basic repair and maintenance equipment according to workplace
of packaging equipment requirements.
 Breakdown reports of 1.5 Follow strictly the worker’s safety practices
packaging equipment to according to workplace requirements.
supervisor
 Preparation of documentation
for packaging tools, materials,
and equipment
- Inventory procedures
 OSHS
 GMP
 HACCP
 Inspection of processed fish LO 2. Perform canning of processed fish. TLE_HEFPP9-

products 2.1 Inspect the processed fish products after 12PFC-IIIa-j-8
- Normal characteristics of preparatory operations for quality in
processed fish products accordance with manufacturer’s
- Disposal of rejected specifications.
/downgraded fish products  Dispose downgraded/rejected
- Environmental rules and processed fish products
regulations according to company’s standard.
 Canning of fish products 2.2 Place the canned processed fish according
- Checking lids with sealing to specification.
(320 hours)
compound  Check lids with sealing compound
- Operational canning prior to sealing in accordance to
equipment standard procedures.
- Canning procedures of fish  Seal cans immediately after
products exhausting to meet the required
- Exhausting and sealing of temperature based on the
cans standard practice.
- Required temperature of 2.3 Check cans for visual defects after sealing,
canned products retorting and cooling according to
- Sealing, retorting, and standard procedures.
cooling procedures 2.4 Label canned fish products with
 Visual defects for canned information in accordance to
products manufacturer’s specifications.
- Different defects of canned 2.5 Follow strictly the OSHS.
products
- Appearance of defective
canned products
 Labeling canned fish products
- Labeling information /
product information
 Principles of food quality and
safety
 Principles of HACCP, GMP, SSOP
 Placing processed fish products LO 3. Perform post packaging procedures. TLE_HEFPP9-

in master carton 3.1 Place the canned fish products in the 12PFC-IVa-j-9
- Sealing master carton master carton.
specifications  Seal master carton according to
 Package fish products strapping specifications.
 Palletization and warehousing  Strapped packaged fish products
 Quality control of packaged fish in master cartons.
products  Transfer strapped cartons to pallet
- Check condition of packaged for storing according to
fish products specifications.
- Conduct random sampling 3.2 Check canned fish products of certain
 Labeling of packaged fish conditions in accordance with standard
products procedures.
(320 hours)
 Storage of packaged fish 3.3 Conduct random sampling prior to storage
products according to specifications.
- Storage temperature 3.4 Store packaged fish products according to
 OSHS required temperature.
 GMP 3.5 Follow strictly the OSHS.
 HACCP
(320 hours)
RESOURCES
METHODOLOGY ASSESSMENT METHOD
TOOLS EQUIPMENT MATERIALS
 Weighing scales  Refrigerator A. Food supplies  Self-paced/modular  Demonstration with oral

 Dial/Digital thermometers  Freezer  Processed fish products  Group Discussion questioning
 Utility trays  Stoves (milkfish, tilapia, shrimp)  Demonstration  Observation
 Food tongs  Strapping machine  Oil  Practical exercises  Interview
 Knives  Heat sealer  Tomatoes  Industry visit/ Educational  Written test
 Measuring cups  Shrink wrapping machine  Salt tour  Portfolio + interview
 Chopping boards  Tape/Adhesive dispenser  Bay leaf  Lecture/discussion
 Measuring spoons  Cap sealer  Pickles  Film Viewing
 Clock/Timer  Pressure canner  Peppercorn
 Mixing bowl  Pressure cooker  Cloves
 Plastic cap sealer  MSG
 Vacuum pack machine B. Nonfood Supplies
 Labeling machines  Rubberized caps
 PE plastic packaging
materials
 12 oz., round bottles with
screw caps
 Plastic cap seals
 Tin cans with lids
 Disinfectant
 Detergent
 Labels
 Corrugated cartons
 Inner cartons
 Carton strap
Training Materials
 Competency Based Learning
Materials (CBLM)
 Books/Reference
 Manual
 Multi-media
 Video slides
(320 hours)
GLOSSARY
1. Add - To place more ingredient/s or material to something

2. Bottling/Canning - A preservation of foods in hermetically sealed containers such as tin cans and glass jars by sterilization
3. Block - Shape, mold or form into a block
4. Cans - Metal container made of steel base with a thin coating of tin on each side; give hermetic seal and resistant to heat
5. Defect - Condition found in a product which fails to meet essential quality, composition and/or labeling provisions of the
appropriate product standards.
6. Dried - State where the natural moisture is removed.
7. Eviscerate - To remove the internal organs
8. Exhausting - Removal of air and gases from the raw material and the container before sealing; It refers to the heating of canned
foods to acenters can temperature of 180°C to 205°F before sealing.
9. Fresh - Recently made, produced, or harvested; not stale or spoiled.
10. Freezing - Method of food preservation by storing food at about 0 F.
11. Frozen - Preserved by freezing
12. Fillet - Slice of fish of irregular size and shape removed from the carcass by cuts made parallel to the back bone.
13. Fish Processing - Application of heat in varying degree to the fish enclosed in a container for a sufficient time to sterilize the product
14. Food quality standards - Specific consumer and trade requirements that affects market acceptability and price
15. Food safety standards - Determine safety of food for human consumption
16. Glass - A rigid, inert and transparent but fragile and heavy material
17. GMP - Good manufacturing practices
18. Hazard Analysis and Critical Control Points - Systematic preventative approach to food safety that addresses physical, chemical and
(HACCP) biological hazards as a means of prevention rather than finished product inspection.
19. Hermetic Sealing - Closure of food in tin cans or glass jars tightly to prevent the entrance of microorganisms and contamination of
products.
20. Individually Quick Frozen - Frozen separately as single units.
21. International Organization for - An international standard-setting body composed of representatives from national standards bodies. Founded on
Standardization (ISO) 1947-02-23, the organization produces world-wide industrial and commercial standards, the so-called ISO
standards.
22. OSHS - Occupational Health and Safety Standards
23. Packaging - The enclosure of products, items or packages in a wrapped pouch, bag, box, cup, tray, can tube, bottle or other
container to perform the following functions: containment, protection and/or preservation, communication and
utility or performance
24. Polyethylene - A lightweight thermoplastic, used especially in packaging and insulation
25. Raw Materials - The main food material to be processed including minor food ingredients
26. Sanitation - Process of treating food contact and non-food contact surface with physical agents and chemicals to kill the residual
microorganisms present after cleaning.
27. Smoked - Cured by the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or
smoldering plant materials, most often wood.
(320 hours)
28. Sanitation Standard Operating Procedures - The common name given to the sanitation procedures in food production plants which are required by the
Food Safety and Inspection Service of the USDA. It is considered one of the prerequisite programs of HACCP.
29. Thermal Processing - The method of processing food in hermetically sealed container by applying heat with the right temperature and
time, enough
to kill microorganisms responsible in the spoilage of food which involve bottling and canning
30. Vacuum - A state of pressure reduction below atmosphere.
31. Vacuum packed product - Product that is sealed in a container under the vacuum specified in the scheduled process, the maintenance of
which vacuum is critical to the adequacy of scheduled process.
(320 hours)
CODE BOOK LEGEND
Sample: TLE_HEFPP9-12PFV-Ia-e-1
LEGEND SAMPLE DOMAIN / COMPONENT CODE

Technology and Livelihood Packaging Processed Fish by Vacuum or Ordinary Poly PFV
Learning Area and
Education_ TLE_HE Packing
Strand/ Subject or
First Entry Home Economics FPP Package Processed Fish by Bottling PFB
Specialization
Fish-Products Packaging NC II 9-12 Packaging Processed Fish by Canning PFC
Grade Level 9/10/11/12
Uppercase
Domain/ Content/ Packaging Processed Fish by Vacuum
Letter/s PFV
Component/Topic or Ordinary Poly Packing
-
Roman Numeral
*Zero if no specific Quarter First Quarter I
Quarter
Lower case
letter/s
*Put an en-dash (-)
Week Week one to five a-e
in between letters
to indicate more
than a specific week
-
Inspect packaging materials, tools,
Arabic Number Competency 1
and equipment.
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Agri-Fishery Arts specialization and those that have pre-requisites. Curriculum
Maps may be modified according to specializations offered by a school.
(320 hours)
* Please note that these subjects have pre-requisites mentioned in the CG.
+ **This is just a sample. Schools make their own
CG updated based on new Training Regulations of TESDA.
Other specializations with no prerequisites may be taken up during these semesters.
curriculum maps considering the specializations to
be offered. Subjects may be taken up at any point
during Grades 9-12.
(320 hours)
Reference:
Technical Education and Skills Development Authority-Qualification Standards Office. Training Regulations for Fish Products Packaging NC II. Taguig City, Philippines: TESDA,
2011.

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K TO 12 BASIC EDUCATION CURRICULUM

INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

PERSONAL ENTREPRENEURIAL COMPETENCIES AND SKILLS (PECS)

 Standards for inspection of LO 2. Perform inner packaging of TLE_HEFPP9-

 Placing of processed fish LO3. Perform outer packaging TLE_HEFPP9-

LESSON 2 : PACKAGING PROCESSED FISH BY BOTTLING (PFB)

 Inspection of processed fish LO 2. Perform bottling of processed fish. TLE_HEFPP9-

 Inspection of processed fish LO 2. Perform canning of processed fish. TLE_HEFPP9-

 Placing processed fish products LO 3. Perform post packaging procedures. TLE_HEFPP9-

 Weighing scales  Refrigerator A. Food supplies  Self-paced/modular  Demonstration with oral

1. Add - To place more ingredient/s or material to something

LEGEND SAMPLE DOMAIN / COMPONENT CODE

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