Republic of the Philippines

Department of Education
REGION III
SCHOOLS DIVISION OF ANGELES CITY

Subject TLE FOOD PROCESSING 7/8 Grade Level 7/8

Quarter 0 Total # of Teaching Days for the 47 days
whole quarter
Content Standards The learner demonstrates understanding of uses and maintenance of food (fish) processing tools,
equipment, instruments and utensils in food (fish) processing.

Performance Standards
The learner uses and maintain appropriate food (fish) processing tools, equipment, instruments and utensils
and reports accordingly upon discovery of defect/s.

Most Suggested
Unpacked Learning *Day/ Activities/Tasks
Week Essential Lesson Objectives (List Mode of Assessment
Competency (List down the Sessio down the target activities for
Number Learning (behavioral in nature & SMART) (Formative & Summative)
unpacked LCs) n F2F/, Home-based/ODL,
Competency and/or Blended)
1 Select tools, Select tools, 5 1 Select tools, a. Name me! Formative
equipment, equipment, utensilsand equipment, utensils b. define it!
utensils instruments according and instruments
and to food according to food
instruments (fish) processing method (fish) processing method
Explain the defects in 2. Explain the defects in
tools,equipment, tools,
utensils and instrument equipment, utensils and
Follow procedures in instrument
reportingdefective tools, 3. Follow procedures in
equipment,utensils and reporting
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF ANGELES CITY

instruments defective tools,

equipment,
utensils and
instruments
2 Interpret a food 5 1. Interpret a food a. Picture gallery Formative
processing procedure processing procedure b. think me!
Apply standard 2. Apply standard
procedures in using procedures in
tools, equipment, using tools, equipment,
instruments, and instruments, and
utensils Calibrate tools, utensils
equipment instruments 3. Calibrate tools,
and utensils Follow equipment
procedures in sanitizing instruments and
tools, equipment, utensils
instruments and 4. Follow procedures in
utensils Use tools, sanitizing tools,
equipment, equipment, instruments
instruments, and and utensils
utensils according to 5. Use tools, equipment,
job requirements and instruments, and
manufacture’s utensils according to job
specification requirements and
manufacture’s
specification
Content Standards The learner demonstrates understanding of basic measurements and calculation.
Performance Standards The learner performs basic measurements and calculation that relate with weight and measurements.
3/4 Tabulate the Record weights and 10 1. Record weights and a. You can do it
recorded data measurements of raw measurements of raw b. picture gallery
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF ANGELES CITY

relevant to materials and materials and

production of ingredients ingredients
processed Summarize/sum up 2. Summarize/sum up
food recorded weights and recorded weights and
measurements of measurements of
processed products processed products
Perform how a seam is 3. Perform how a seam
measured is measured
3/4 Tabulate the Record weights and 10 1. Record weights and a. reflection paper
recorded data measurements of raw measurements of raw b. think-pair-share
relevant to materials and materials and
production of ingredients ingredients
processed Summarize/sum up 2. Summarize/sum up
food recorded weights and recorded weights and
measurements of measurements of
processed products processed products
Perform how a seam is 3. Perform how a seam
measured is measured
Content Standards The learner demonstrates understanding of basic mathematical skills that relate with spoilage, rejects and
the percentage of recovery of yields.
Performance Standards The learner exhibits basic mathematical skills that relate with computation of percentage of spoilage, rejects
and recovery of yields.
5 Calculate the Compute for the 5 1. Compute for the a. calculate me! Formative
production percentage percentage b. board work
inputs equivalents of actual equivalents of actual
and output spoilage and spoilage and
rejects Calculate the rejects
percentage of 2. Calculate the
actual yields and percentage of
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF ANGELES CITY

recoveries actual yields and

according to enterprise recoveries
requirements Record according to enterprise
calculated data requirements
according 3. Record calculated
to enterprise data according
requirements to enterprise
requirements
Content Standards The learner demonstrates understanding of interpreting plans and drawings that relate with basic fish
processing activities.
Performance Standards The learner interprets plans and drawings that relate with basic fish processing activities.
6 Interpret a Explain the meanings of 5 1. Explain the meanings a. draw me! Formative/
layout plan signs and symbol used of signs and symbol b. picture gallery Practicum
in lay outing plan for used in lay outing plan
fish processing activity for
Interpret layout plan for fish processing activity
fish processing area 2. Interpret layout plan
according to standard for fish processing area
set according to standard
set
Content Standards The learner demonstrates understanding of basic principles and rules to be observed to ensure food safety
and sanitation when he/she packages fish products.
Performance Standards The learner observes basic principles and rules to be observed to ensure food safety and sanitation when
he/she packages fish products.
7 Observe Explain the importance 5 1. Explain the a. picture me! Formative/Practicum
personal of good grooming in a importance of good b. draw me
hygiene and workplace grooming in a workplace c. explain it
good Follow the procedures 2. Follow the procedures
grooming in cleaning, checking in cleaning, checking
 Republic of the Philippines
Department of Education
REGION III
SCHOOLS DIVISION OF ANGELES CITY

and sanitizing personal and sanitizing personal

protective equipment protective equipment

Prepared by: Checked by: Noted:

VANESSA V. PARAZO
_______________________ ________________________________ _________________________
Teacher(s) Education Program Supervisor(s) CID Chief(s)