K to 12 BASIC EDUCATION

FARM SCHOOL CURRICULUM GUIDE

FOOD PROCESSING
640 HOURS

Course Description
This course is designed to develop the knowledge, skills, and desirable attitudes of an individual in the field of Food Processing as it is taught and given much attention
and emphasis in Farm School. The student is expected to demonstrate Personal and Entrepreneurial Competencies of being a Successful Entrepreneur as well as to
determine opportunities in the environment. This is also designed to develop Farm School Learners acquire and develop basic competencies necessary in the industry,
common competencies in using and maintaining food processing tools, equipment and utensils, perform estimation and basic calculation, interpret plans and drawings,
and apply food safety and sanitation. It also includes the development of core competencies such as implementing sampling procedures, inspect and sort raw materials
and product, dispense non-bulk ingredients, prepare raw and packaging materials and supplies for processing, operate equipment, clean and sanitize equipment and
processing/packaging area, load and unload raw materials, products and supplies.

Grade 7
PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
Quarter 1 – Personal Entrepreneurial Competencies: Food Processing
INTRODUCTION
● Basic concepts in Food The learners demonstrate The learners shall be able The learners…
Processing an understanding of the to demonstrate common 1. Explain basic concepts in Food
● Relevance of the course basic concepts and competencies in Food Processing
● Career opportunities underlying theories in Processing as based on 2. Discuss the relevance of the
Food Processing the planning and course
operating standards. 3. Explore career opportunities in
Food Processing
Lesson 1: PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)
● Assessment of Personal The learner The learner LO 1. Recognize Personal FSTLE_FP- Technology &
Entrepreneurial demonstrates recognizes his/her Entrepreneurial Competencies PECs-Ia-1 Livelihood Education,
Competencies (PECs) vis-à- understanding of one’s Personal (PECs) needed in Food Agricultural Arts-
vis a practicing Personal Entrepreneurial Processing Food (Fish) Processing
NC II Learner’s
Material, pp. 19-26
1
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
entrepreneur/ Entrepreneurial Competencies (PECs) 1.1. Assess one’s PECs:
employee Competencies (PECs) and prepares a list of characteristics, attributes,
o Characteristics 1.2 PECs of a lifestyle, skills, traits
Attributes practitioner/entrepreneur
o Lifestyle in Food Processing.
o Skills
o Traits
● Analysis of one’s PECs 1.2 Assess practitioner’s: FSTLE_FP-
characteristics, attributes, PECs-Ib-1
lifestyle, skills, traits
1.3 Compare one’s PECs with
that of a practitioner/
entrepreneur
Lesson 2: ENVIRONMENT AND MARKET (EM)
● Key concepts of Environment The learner demonstrates The learner LO 1. Generate a business FSTLE_FP- Technology &
and Market understanding of independently idea that relates with a career EM-Ic-3 Livelihood Education,
● Products & services available environment and market generates a business choice in Food Processing Agricultural Arts-
in the market that relates with a career idea based on the 1.1. Conduct SWOT analysis Food (Fish) Processing
NC II Learner’s
● Differentiation of products and choice in Food analysis of 1.2. Identify the different
Processing environment and products/services Material, pp. 30-39
services
market in Food available in the market
● Processing. 1.3. Compare different
products/services in
Food processing
business

2
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
● Customers and their buying 1.4. Determine the profile FSTLE_FP- Technology &
habits potential customers EM-Id-3 Livelihood Education,
● Competition in the market 1.5. Determine the profile Agricultural Arts-
● SWOT Analysis potential competitors Food (Fish) Processing
1.6. Generate potential NC II Learner’s
business idea based on Material, pp. 39-43
the SWOT analysis
Quarter 1 – Basic Competencies: Food Processing
Lesson 1: PARTICIPATING IN WORKPLACE COMMUNICATION (PWC)
● Parts of speech The learners The learners shall be LO 1. Obtain and convey FSTLE_FP- TLE LAS on Food
● Sentence construction demonstrate an able to participate in workplace information PWC-Ie-1 Processing
● Effective communication understanding of the workplace 1.1 Access specific relevant
underlying theories in communication based information is from
participating in on DOLE and industry appropriate sources
workplace standard 1.2 Use effective
communication questioning and active
listening and speaking to
gather and convey
information
1.3 Use appropriate medium
to transfer information
and ideas
1.4 Use appropriate
nonverbal
communication
1.5 Identify appropriate lines
3
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
of communication with
superiors and colleagues
1.6 Define work procedures
for the location and
storage of information
1.7 Carry out personnel
interaction clearly and
concisely.
● Sentence construction LO 2. Participate in FSTLE_FP- TLE LAS on Food
● Technical writing workplace meeting and PWC-Ie-2 Processing
● Recording information discussion
2.1 Attend team meetings on
time
2.2 Express own opinions
and listen to those of
others
2.3 Conduct workplace
interaction courteously
while being mindful of
cultural considerations
2.4 Ask and respond to
questions on simple
routine workplace
procedures and matters
concerning conditions of
employment
4
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS

● Basic mathematics LO 3. Complete FSTLE_FP- TLE LAS on Food

● Technical writing relevant work-related PWC-Ie-3 Processing
● Types of forms documents
3.1 Complete ranges of forms
relating to conditions of
employment accurately and
legibly.
3.2 Record workplace data on
standard workplace forms
and documents
3.3 Use basic mathematical
process for routine
calculations
3.4 Errors in recording
information on forms.
3.5 Identify and rectify
documents
3.6 Complete reporting
requirements to superior
according to enterprise
guidelines

5
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
Lesson 2: WORKING IN TEAM ENVIRONMENT (WTE)
● Team role The students demonstrate The learners shall be able LO 1. Describe team FSTLE_FP- TLE LAS on Food
● Relationship and an understanding of the to work in a team role and scope WTE-If-4 Processing
responsibilities underlying theories in environment according to 1.1 Identify role and objective
● Role and responsibilities working in team industry procedures and of the team
with team environment environment requirements 1.2 Identify team parameters,
relationships, and
responsibilities
1.3 Identify individual role and
responsibilities
1.4 Identify and recognize roles
and responsibilities of other
team members
1.5 Identify reporting
relationships within team
and external to team

● Work values and ethical LO 2. Set and meet work FSTLE_FP- TLE LAS on Food
standards priorities WTE-If-5 Processing
● Company policies on the use 2.1 Prioritize
and maintenance of competing demands to
equipment achieve personal, team and
● Relationship within a team organizational goals and
objectives
2.2 Utilize resources efficiently
and effectively to manage
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 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
work priorities and
commitments.
2.3 Follow practices and economic
use and maintenance of
equipment and facilities as per
established procedures

● Communication process LO 3. Work as a team member FSTLE_FP- TLE LAS on Food

● Team structure/team roles 3.1 Undertake appropriate forms WTE-If-6 Processing
● Group planning and decision of communication and
making interactions.
3.2 Make appropriate
contributions to
complement team
activities and objectives.
3.3 Follow reporting using
standard operating
procedures.
3.4 Contribute development of
team work plans based
from team role

Lesson 3: PRACTICING CAREER PROFESSIONALISM (PCP)

● Personal The students demonstrate The learners shall be LO 1. Integrate personal FSTLE_FP- TLE LAS on Food
Development-Social an understanding of the able to practice career objectives with PCP-Ig-7 Processing
Aspects: Intra and underlying theories in professionalism based organizational goals
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 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
Interpersonal practicing career on industry requirements 1.1 Manifest personal growth
Development professionalism and standards and work plans towards
● Organizational Goals improving the qualifications
● Personal Hygiene and set for professionalism
Practices 1.2 Maintain intra and
● Code of Ethics interpersonal relationship in
the course of managing
oneself based on
performance evaluation
1.3 Demonstrate commitment to
the organization and its goal
in the performance of duties
1.4 Observe practice of
appropriate personal
hygiene

● Work values and ethical FSTLE_FP- TLE LAS on Food

LO 2. Set and meet work
standards PCP-Ig-8 Processing
priorities
● Company policies on the use
2.1 Prioritize competing demands
and maintenance of equipment
to achieve personal, team, and
organizational goals and
objectives
2.2 Utilize resources efficiently and
effectively to manage work
priorities and commitments

8
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
2.3 Follow practices and economic
use and maintenance of
equipment and facilities as per
established procedures

FSTLE_FP- TLE LAS on Food

● Qualification Standards LO.3. Maintain professional
PCP-Ig-9 Processing
● Professionalism in the growth and development
Workplace 3.1 Identify training and career
● List of Professional opportunities relevant to
Licenses the job requirements
3.2 Acquire licenses and/or
certifications according to the
requirements of the
qualifications
3.3 Complete and update training
and career opportunities
based on industry
requirements

Lesson 4. PRACTICING OCCUPATIONAL SAFETY AND HEALTH PROCEDURES (POSH)

● Hazards and risks The students demonstrate The students shall be able LO 1. Identify hazards and FSTLE_FP- TLE LAS on Food
identification and control an understanding of the to practice occupational risks POSH-Ih-10 Processing
● Organizational safety and underlying theories in safety and health 1.1 Identify workplace hazards
health protocol practicing occupational procedures according to and risks
● Threshold limit value (TLV) safety and health industry requirements and 1.2 Identify hazards/risks and its
● OSHS indicator procedures procedures corresponding indicators in
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 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
with the company procedures
1.3 Recognize contingency
measures in accordance with
industry requirements and
procedures

● TLV table LO 2. Evaluate hazards and TLE LAS on Food

● Phil OSHS standards risks Processing
● Effects of hazards in the 2.1 Identify terms of maximum
workplace tolerable limits which
when exceeded will result
in harm or damage based
on TLV FSTLE_FP-
2.2 Determine effects of the POSH-Ih-11
hazards
2.3 Identify and report OSHS
issues and/or concerns and
safety hazards

● Safety Regulations FSTLE_FP- TLE LAS on Food

LO 3. Control hazards and
● Clean Air Act POSH-Ih-12 Processing
risks
● Electrical and Fire Safety Code
3.1 Follow OSH procedures for
● Waste management
controlling hazards/risks in
● Disaster Preparedness and
workplace
Management
3.2 Follow procedures for dealing
with workplace accidents, fire,
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 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
and emergencies in accordance
with emergency-related drills
and trainings as per established
organization guidelines and
procedures

● Contingency Measures and LO 4. Maintain occupational FSTLE_FP- TLE LAS on Food

Procedures health and safety POSH-Ih-13 Processing
4.1 Follow OSHS procedures
for maintaining
occupational safety and
health
4.2 Complete and update OSHS
personal records in
accordance with workplace
requirements

Quarter 2 – Common Competencies: Food Processing

Lesson 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS (UT)
● Food processing tools, The learner The learner LO 1. Select tools, equipment, FSTLE_FP- K to 12 Basic
equipment and demonstrates demonstrates utensils and instruments UT-IIa-1 Education Curriculum,
instruments understanding of uses understanding of uses 1.1 Select tools, equipment, Technology &
● Faults and defects of tools, and and maintenance of food utensils and instruments Livelihood Education
equipment and instruments in maintenance of food processing tools, according to food processing Learning Module;
food processing processing tools, equipment, instruments method Food (Fish) Processing
equipment, instruments

11
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
● Reporting defective tools, and utensils in food and utensils in food 1.2 Explain the defects in tools, Exploratory Course
equipment and utensils processing. processing. equipment, utensils and Grade 7&8, pp. 7-27
instrument
1.3 Follow procedures in reporting
defective tools, equipment,
utensils and instruments

● Standard measuring devices LO 2. Use tools, equipment FSTLE_FP- K to 12 Basic

and instruments instruments and utensils by UT-IIa-2 Education Curriculum,
● Sanitizing tools, following the standard Technology &
equipment, instruments, procedures Livelihood Education
and utensils 2.1. Interpret a food processing Learning Module;
● Calibration of measuring procedure Food (Fish) Processing
devices and instruments 2.2. Apply standard procedures Exploratory Course
● Selection of food processing in using tools, equipment, Grade 7&8, pp. 30-51
tools, instruments, and utensils
● equipment, instruments and 2.3. Calibrate tools, equipment
utensils instruments and utensils
2.4. Follow procedures in
sanitizing tools, equipment,
instruments and utensils
2.5 Use tools, equipment,
instruments, and utensils
according to job
requirements and

12
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
manufacturer’s
specification

Lesson 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)

● Weights and The learner The learner performs LO 1. Tabulate the recorded FSTLE_FP- K to 12 Basic
measurements demonstrates basic measurements and data relevant to production of MC-IIb-3 Education Curriculum,
o Gravimetric understanding of basic calculation that relate processed food Technology &
o Volumetric measurements and with weight and 1.1 Record weights and Livelihood Education
o Lengths, diameter, widths calculation measurements. measurements of raw materials Learning Module;
o Seam measurements and ingredients Food (Fish) Processing
● Hotness/ coldness 1.2 Summarize/sum up recorded Exploratory Course
temperature weights and measurements Grade 7&8, pp. 74-87
of processed products
1.3 Perform how a seam is
measured

● Spoilage and rejects The learner The learner exhibits LO 2. Calculate the production FSTLE_FP- CBLM III
● Recoveries and yields demonstrates basic mathematical inputs and output MC-IIc-4 Fish Processing.
understanding of skills that relate with 3.1 Compute for the percentage Module I. Lesson III.
basic mathematical computation of equivalents of actual pp. 20-24.
skills that relate with percentage of spoilage, spoilage and rejects
spoilage, rejects and the rejects and recovery of 3.2 Calculate the percentage
percentage of recovery yields. of actual yields and
of yields. recoveries according to
enterprise requirements
3.3 Record calculated data

13
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
according to enterprise
requirements

Lesson 3: INTERPRET PLANS AND DRAWINGS (ID)

● Food processing The learner The learner interprets LO 1. Interpret a layout plan FSTLE_FP- K to 12 Basic
● Layout of food demonstrates plans and drawings that 1.1 Explain the meanings of ID-IId-5 Education Curriculum,
processing area understanding of relate with basic food signs and symbol used in lay Technology &
● Signs and symbols in layout interpreting plans and processing activities outing plan for food Livelihood Education
plans drawings that relate with processing activity Learning Module;
basic food processing 1.2 Interpret layout plan for Food (Fish) Processing
activities. food processing area Exploratory Course
according to standard set Grade 7&8, pp. 112-
118
Lesson 4: APPLY FOOD SAFETY AND SANITATION (OS)
● GMP requirements on The learner The learner observes LO 1. Observe personal FSTLE_FP- K to 12 Basic
personal hygiene demonstrates basic principles and hygiene and good grooming OS-IId-6 Education Curriculum,
● Personal protective understanding of basic rules to be observed to 1.1 Explain the importance of Technology &
equipment principles and rules to ensure food safety and good grooming in a Livelihood Education
● Workplace health and be observed to ensure sanitation when he/she workplace Learning Module;
safety food safety and packages food 1.2 Follow the procedures in Food (Fish) Processing
● requirements sanitation when he/she products. cleaning, checking and Exploratory Course
● Good grooming packages food sanitizing personal protective Grade 7&8, pp. 133-
● Sanitizing PPE products. equipment 140
Quarter 3 – Core Competencies: Food Processing
● Applying basic LO2. Collect samples FSTLE_FP- K to 12 Basic
SA-IIIa-3 Education Curriculum,
14
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
sampling principles, with 2.1 Collect and transfer Technology &
emphasis on samples under Livelihood Education
sampling which is controlled condition Learning Module;
random and Food (Fish) Processing
representative of the lot Exploratory Course
● Sampling plan, Grade 7&8, pp. 53-54
procedures and 2.2 Handle samples to FSTLE_FP- K to 12 Basic
techniques preserve them and the SA-IIIb-c-3 Education Curriculum,
● Collecting, handling and source integrity Technology &
preparing samples according to sampling Livelihood Education
requirement and OHS Learning Module;
requirements Food (Fish) Processing
Exploratory Course
Grade 7&8, pp. 53-54
● Using sampling materials, 2.3 Identify and report FSTLE_FP- K to 12 Basic
tools and equipment defects or abnormalities SA-IIId-e-3 Education Curriculum,
● Recording sample in source material and/or Technology &
information sample according to Livelihood Education
● Sample information workplace requirements Learning Module;
● Basic Food (Fish) Processing
characteristics of Exploratory Course
samples to be handled Grade 7&8, pp. 53-54
● Following work
procedures
● Reporting defected samples

15
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
● Handling, preservation 2.4 Record sample FSTLE_FP- K to 12 Basic
and storage information according to SA-IIIf-g-3 Education Curriculum,
requirements for workplace procedures Technology &
samples Livelihood Education
● Maintaining clean and safe Learning Module;
workplace Food (Fish) Processing
● Practicing 5S and 3Rs Exploratory Course
principles Grade 7&8, pp. 53-54
● Awareness of Codes or 2.5 Clean and maintain the FSTLE_FP- K to 12 Basic
Regulations such as HACCP workplace according to SA-IIIh-3 Education Curriculum,
and GMP workplace standards Technology &
● Using PPE Livelihood Education
Learning Module;
Food (Fish) Processing
Exploratory Course
Grade 7&8, pp. 53-54
Quarter 4 – Core Competencies: Food Processing
Lesson 2: INSPECT AND SORT RAW MATERIALS AND PRODUCT (IS)
● Preparation of tools for The learner demonstrates The learner demonstrates LO 1. Prepare K to 12 Basic
inspection and understanding, inspecting independently the given equipment and tools Education Curriculum,
sorting and sorting raw materials procedures on inspecting 1.1. Prepare equipment and tools Technology &
and products to be used. and sorting raw materials for inspection and sorting in FSTLE_FP- Livelihood Education
to be used. accordance with IS-IVa-b-4 Learning Module;
manufacturer’s specifications Food (Fish) Processing
and workplace requirements Exploratory Course
Grade 7&8, pp. 57-62

16
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS

● Checking, cleaning and 1.2 Check, clean and sanitize FSTLE_FP-

sanitation of equipment and tools are in IS-IVc-e-4 K to 12 Basic
equipment and tools accordance with Education Curriculum,
● Preparation of office manufacturer’s specifications Technology &
materials/supplies and and workplace requirements Livelihood Education
equipment. Learning Module;
● Cleaning and Food (Fish) Processing
sanitation procedures Exploratory Course
● Food safety principles and Grade 7&8, pp. 62-69
practices
● Awareness of Codes or 1.3 Prepare office equipment and FSTLE_FP- K to 12 Basic
Regulations such as Hazard materials/supplies needed in IS-IVf-h-4 Education Curriculum,
Analysis accordance with approved Technology &
● Critical Control Point specifications Livelihood Education
(HACCP) and Good Learning Module;
Manufacturing Practice Food (Fish) Processing
(GMP) Exploratory Course
Grade 7&8, pp. 70-74

17
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

Grade 8

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
Quarter 1 – Core Competencies: Food Processing (Process Food by Salting, Curing and Smoking)
LESSON 1: PREPARE EQUIPMENT, TOOLS AND UTENSILS (ETU)
● Equipment, tools, The learner demonstrates The learner demonstrates LO 1. Prepare equipment, FSTLE_FP- CBLM II Fish
materials and understanding on independently the tools, materials and utensils ETU-Ia-d-1 Processing Module I,
utensils needed in processing food by salting, procedures of processing 1.1. Prepare Equipment and tools pp. 2-16
salting, curing and curing and smoking. food by salting, curing and for salting, curing and
smoking smoking. smoking in accordance with
● Checking, sanitizing and manufacturer’s specifications
calibrating the tools used in 1.2. Check, sanitize and calibrate
salting, curing and smoking Equipment for the above
food processing methods in
accordance with
manufacturer’s specifications
1.3 Make ready and sanitize
kitchen utensils for salting,
curing & smoking methods in
accordance with
manufacturer’s specifications
1.4 Prepare materials/ supplies
needed in curing in
accordance with approved
specifications
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 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
1.5 Observe accuracy,
cleanliness, sanitation and
proper care of tools and
equipment

LESSON 2: PREPARE INGREDIENTS AND RAW MATERIALS (IRM)

● Sorting and grading raw LO 2. Prepare the raw FSTLE_FP-
materials materials IRM-Ie-h-2
● Cleaning, washing raw 2.1. Sort and grade raw materials
materials for salting are in accordance with
specifications
2.2. Prepare eggs for salting in
accordance with approved
standard procedures
2.3. Prepare poultry for curing in
accordance with approved
specifications and standard
procedures

Quarter 2 – Core Competencies: Food Processing (Process Food by Salting, Curing and Smoking)
LESSON 3: PREPARE SALTING AND CURING SOLUTIONS AND MIXTURING (SCM)

19
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
● Salting and curing solutions LO3. Prepare salting and FSTLE_FP-
and mixtures curing solutions and mixtures SCM-IIa-c-3
● Kinds of salt, properties and 3.1 Measure and weigh required
composition of salt and the salt and other ingredients for
ingredients in curing salting and curing in line with
CBLM II Fish
Procedure in preparing brine approved BFAD
Processing Module
and curing solutions and specifications and OHS
I, pp. 41-55
occupational Health and safety requirements
(OHS) specifications for salth 3.2 Practice accuracy in
and curing ingredients measuring and weighing
ingredients of salting and
curing solutions and mixtures
LESSON 4: CURE THE MATERIALS (CM)
● Cure the mixtures by salting LO4. Cure the materials FSTLE_FP- CBLM II Fish
and smoking 4.1Mixed the prepared materials CM-IId-h-4 Processing Module
● Procedure in curing mixtures, for curring solutions in I, pp. 56-74
methods of storing while accordance with approved
curing specifications and standards.
● Ideal temperature for storing 4.2 Stored cured mixture at room
mixtures while curing or refrigerating temperature
● Importance of submerging for appropriate number of
mixtures in the curring days in accordance with
solution approved specifications and
satndards.
4.3 keep or submerge the
mixtures to be curred in the

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 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
curring solution to obtain
even distribution/penetration
of solution in line with
approved specifications and
standards
4.4 appreciate the importance of
properly practicing the
curring mixtures for salting
and smoking
Quarter 3 – Core Competencies: Food Processing (Process Food by Salting, Curing and Smoking)
Lesson 5: FINISH THE CURED MATERIALS (FCM)
● Drying cured materials in LO 5. Finish the cured FSTLE_FP- CBLM II Fish
appropriate equipment and materials FCM-IIIa-h-5 Processing Module
medium 5.1 Wash and drain cured food 2, pp. 75-95
● Packing cured materials materials from the solution,
using appropriate medium in accordance with satndard
● Cooking the cured materials operatting procedures
in brine using appropriate 5.2 Boil and dip in grana solution
cooking equipments and salted eggs according to
medium approved specifications
● Smoking the cooked fish; 5.3 Transfer the cooked products
cooling the smoked to containers and cool
materials and packing the according to specifications
smoked materials
Quarter 4– Core Competencies: Food Processing Food Processing (Process Food by Salting, Curing and Smoking)
Lesson 6: PREPARE PRODUCTION COST (PC)
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 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
● Preparing production LO 6. Prepare a production FSTLE_FP- CBLM II Fish
Report report CM-IV a-h-6 Processing Module
● Importance of recording 6.1 Note and document daily I, pp.96-100
and documenting production input in
production input accordance with basic
● Procedure in recording accounting procedures
and documenting 6.2 Record and present all
production input and production data in
format ofv a production accordance with basic
report accounting procedures
6.3 Practice accuracy in preparing
production report

Grade 9
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 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
Quarter 1 – Core Competencies: Food Processing (Fermentation and Pickling)
LESSON 1: PREPARE EQUIPMENT, TOOLS AND UTENSILS (ETU)
● Equipment, tools, The learner demonstrates The learner LO1. Prepare equipment, FSTLE_FP- CBLM III
materials and utensils understanding of food demonstrates tools and utensils ETU-Ia-c-10 Fish Processing.
needed in fermentation processing by independently 1.1 Select equipment, tools and Module I. Lesson I.
and pickling fermentation and procedures for utensils for fermentation and pp. 4-13.
● Checking, sanitizing and pickling. fermentation and pickling according to
calibrating the tools pickling. requirements.
1.2 Check and calibrate
equipment, tools and utensils
in accordance with
manufacturer’s specifications.
1.3 Prepare and sanitize
equipment/utensils for the
above food processing
methods according to
manufacturing specifications.
1.4 Observe cleanliness,
sanitation and proper care of
tools and equipments.

● Raw materials for LO2. Prepare raw materials FSTLE_FP- CBLM III
fermentation or pickling 2.1 Sort and grade raw materials ETU-Id-h-10 Fish Processing.
● Sorting and grading according to approved criteria Module I. Lesson II.
products, sanitary food and enterprise requirements pp. 20-28.

23
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
handling practices, cut 2.2 Prepare the sorted and graded
out procedure and fresh fruits and vegetabes
techniques, grades of according to required sizes
products, methods of and shapes.
grading, importance of 2.3 Prepare fish and other marine
washing and forms of products according to
cuts of products specifications.
2.4 Appreciate the significance of
preparing raw materials for
fermentation and pickling.

Quarter 2 – Core Competencies: Food Processing (Fermentation and Pickling)

Lesson 3: PERFORM ALCOHOLIC FERMENTATION OF FRUITS AND VEGETABLES (AFV)
● Alcoholic fermentation of LO3. Perform alcoholic FSTLE_FP- CBLM III Fish
fruits and vegetables fermentation of fruits and AFV-IIa-h-12 Processing, Module
● Fermentation techniques and vegetables 2, pp. 22-27
fermentation of fruits and 3.1. Mix prepared fruit with water
vegetables according to specifications
3.2 Boil mixture in accordance
with specifications and
enterprise requirements
3.3 Extract juice in accordance
with specifications and
enterprise requirements
3.4 Cool and mix extracted juice
with other ingredients like

24
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
sugar and yeast in
accordance with
specifications
3.5 Ferment juice for 1-2 weeks
as required
3.6 Filter and heat fermented
juice according to
specifications
3.7 Follow proper procedure in
the actual performance of
the process

Quarter 3 – Core Competencies: Food Processing (Fermentation and Pickling)

Lesson 4: PERFORM ACETIC/LACTIC ACID FERMENTATION/ PICKLING OF VEGETABLES (AC)
● Acetic acid an lactic LO4. Perform acetic acid FSTLE_FP- CBLM III Fish
acid fermentation and performance AC-IIIa-d-13 Processing, Module
pickling of fruits and 4.1 Mix alcoholic liquid with 2, pp. 33-37
vegetables mother vinegar according
● Procedure on the to specifications
preparation of 4.2 Allow the mixture to
pickling fruits and ferment for 2-4 weeks
vegetables according to satndard
● Perform lactic acid procedures
4.3 strain/filter then clarify the
mixture according to
specifications

25
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
4.4 Heat acentons liquid
according to
specificaions
4.5 Prepare pickled products
according to
specifications

● Preparation of 4.6 Ferment prepared vegetables FSTLE_FP-

vegetables involving according to standard AC-IIIe-h-13
lactic acid procedure
fermentation and 4.7 prepare and heat pickling
pickling solution according to
● Preparing pickling specifications
solutions and their 4.8 prepare pickled products
proportions according to specifications
4.9 Share knowledge and
techniques in performing
lactic acid
fermentation/pickling

Quarter 4 – Core Competencies: Food Processing (Fermentation and Pickling)

Lesson 5: FERMENT FISH AND OTHER MARINE PRODUCTS (FM)
● Fermentation of fish and LO 5. Ferment fish and other FSTLE_FP- CBLM III Fish
other marine fishery marine product FM-IVa-d-14 Processing, Module
products 2, pp. 51-54

26
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
● Methods of preparing fish 5.1 Prepare fish according to
and other fishery products, specifications and satndards
procedure in mixing fish and 5.2 Mix ingredients in accordance
other fishery products and with specifications and
ingredients, equipment and product requirements
tools, sanitary practices, 5.3 Allow fish and other fishery
methods and process of products to ferment for 2
straining, filtering and weeks to 6 months in
heating fermented fish and accordance with
other marine fishery product specifications and product
requirements
5.4 strain filter, and heat
fermented fish according to
approved specifications

● Preparation of production LO6. Prepare production FSTLE_FP- CBLM III Fish

report report FM-IVe-h-14 Processing, Module
● Production based on 6.1 Note and document daily 2, pp. 55-56
Standard Basic accounting production report input based
Procedure on standard basic accounting
● Recording and presenting all procedures
production data in 6.2 Record and present all
accordance with basic production data according to
accounting procedures prescribed format in
accordance with asic
accounting procedure

27
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

Grade 10

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
Quarter 1 – Core Competencies: Food Processing (Process Foods by Sugar Concentration)
LESSON 1: PREPARE EQUIPMENT, TOOLS AND UTENSILS (ETU)
● Equipment, tools, materials, The learner The learner LO1. Prepare equipment, FSTLE_FP- CBLM IV Fish
and utensils needed in demonstrates independently Tools and Utensils ETU-Ia-d-15 Processing.
processing foods by sugar understanding on demonstrates 1.1. Prepare equipment, tools and Module I.
concentrations food processing by independently the utensils for preserving foods Lesson I. pp.
● Checking sanitizing and sugar concentration method of food by sugar concentration in 2-17.
calibrating the tools used in processing by sugar accordance with
preserving foods by sugar concentration manufacturer’s manual
concentration 1.2. Calibrate equipment, tools and
utensils in accordance with
manufacturer’s specifications
1.3. Sanitize equipment, tools and
utensils for preserving foods
by sugar concentration
1.4. Appreciate the importance of
properly preparing equipment,
tools, utensils and materials
1.5.

LESSON 2: PREPARE THE RAW MATERIALS (RM)

● Checking of the availability LO2. Prepare the raw materials FSTLE_FP- CBLM IV Fish
of raw materials required for 2.1. Check the availability of raw RM-Ie-h-15 Processing.
food processing methods materials according to

28
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
● Sorting and grading of fruits required food processing Module I.
and vegetables according to methods Lesson 2. pp.
required sizes and shapes 2.2 Wash, peel, slice and sorted 18-26.
● Observing food safety fruits and vegetables
principles and handling according to required sizes
practices and shapes in accordance
with product requirements

Quarter 2 – Core Competencies: Food Processing (Process Foods by Sugar Concentration

LESSON 3: PREPARE ACID, PECTIN AND SUGAR MIXTURE (APS)
● Testing and measuring the LO3. Prepare acid, Pectin and FSTLE_FP- CBLM IV Fish
amount of pectin, sugar and Sugar Mixture APS-IIa-c-16 Processing.
acid content of fruits used 3.1 Measure required amounts of Module I.
for cooking jam, jelly and pectin, sugar and citric acid Lesson 3. pp.
marmalade according to approved 27-36.
specifications
3.2 Measured pectin, acid and
sugar with chopped fruit
pulp/juice extract/ pieces of
fruits according to approved
specifications

29
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
LESSON 4: COOK SUGAR CONCENTRATES
● Cooking different fruits LO4. Cook sugar concentrates FSTLE_FP- CBLM IV Fish
and vegetables by sugar 4.1. Heat, boil and cook mixture to CS-IId-h-16 Processing.
concentrations required consistency in Module I.
● Different techniques and accordance with product Lesson 4. pp.
procedure required in the requirement 37-56.
mixture 4.2 Check/test desired and point as
● Desired endpoint is specified
checked and tested as 4.3 Appreciate the importance of
specified knowing how to cook sugar
concentrates
Quarter 3 – Core Competencies: Food Processing (Process Foods by Sugar Concentration)
Lesson 5: PREPARE PRODUCTION REPORT (PR)
● Preparation of production LO5. Prepare Production report FSTLE_FP- CBLM IV Fish
report 5.1 Document daily production PR-IIIa-h-17 Processing.
● Daily production input and report, input, output and Module I.
output variance according to Lesson 5. pp.
● Recording and presenting enterprise requirement 57-60.
all production data in 5.2 Record and present all
accordance with basic production reports gathered in
accounting procedure and prescribed format
preparing process flow
chart and diagrams

30
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
Quarter 4 – Core Competencies: Food Processing (Process Foods by Sugar Concentration)
LESSON 1: PREPARE PACKAGING EQUIPMENT, TOOLS AND MATERIALS (PET)
● Prepare packaging LO1. Prepare Packaging FSTLE_FP- CBLM IV Fish
equipment, tools and Equipment, Tools and LD-IVa-b-18 Processing.
materials Materials Module 2
● Procedures in selecting 1.1. Select and check packaging Lesson 1. pp.
and checking packaging materials according to the 2-10.
materials, factors to finished/processed products
consider in selecting specification
packaging materials 1.2. Wash and sterilize
● Types of packaging for packaging materials of
finished products, size of varying sizes in accordance
packaging materials with manufacturer’s
● Methods of washing and specifications
sterilizing packaging 1.3. Select appropriate tools and
materials, tools and equipment according to
equipment for manufacturer’s
packaging, operation specifications
involved in packaging 1.4. Checked and ready
● Importance of packaging equipment
monitoring packaging according to manufacturer’s
operations, methods and specification
its importance of 1.5. Monitor operation of
cooling packaging equipment to
processed/finished ensure conformity with
products specified product output

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 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
1.6. Cool finished/processed
products to room
temperature as required in
accordance with approved
specifications and standards

LESSON 2: UNDERTAKE PACKAGING OF FINISHED/PROCESSED FOOD PRODUCTS PF)

● Undertake packaging LO2. Complete documentation FSTLE_FP- CBLM IV Fish
of finished/processed 2.1. Fill cooled canned products PF)-IVc-e-19 Processing.
products into appropriate packaging Module 2
● Wrapping and materials Lesson 2. pp.
packaging products 2.2 Place finished products in 11-16.
● Importance of trays/boxes in accordance
wrapping processed with approved
products specifications
● Packaging fermented, 2.3 Package and seal fermented/
pickled and dried/ pickled products
dehydrated products hermitically according to
enterprise requirements
2.4 Wrap clean cooked
processed products
according to approved
specification
2.5 Package dried/dehydrated
products in appropriate
packaging materials in

32
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
accordance with approved
specification and standards

LESSON 3: PERFIRM POST PACKAGING PROCEDURES (PP)

● Performing packaging LO3. Perform Post FSTLE_FP- CBLM IV Fish
procedures Packaging Procedures PP-IVf-h-19 Processing.
● Methods of sealing 3. 1 Seal/ label packaged Module 2
● Importance of labeling, finished/processed Lesson 3. pp.
methods and parts of label products according to 17-24.
● Importance of checking approved specifications
the condition of packaged and standards
finished products and the 3.2 Checked condition of
factors to consider in packaged finished/
selecting storage area for processed products to
packaged finished ensure conformity with
products specified outputs as
required by DTI and
BFAD

33
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

PERFORMANCE LEARNING
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD MATERIALS
3.3 Store packaged products
at required temperature
and humidity in
accordance with approved
specification and
standards

Prepared by: Validated by:

MARIVIC I. TOLENTINO ANNIE ROSE I. INOSANTO JEANALYN L, JAMISON, PhD

Education Program Supervisor T-III; Numancia National School Of Fisheries Education Program Supervisor
SDO Aklan SDO Aklan SDO La Carlota City

JOENEL M. ASCANIO EARLNALEN V. SAGUDANG

T-III; Numancia National School Of Fisheries T-I; Numancia National School Of Fisheries
SDO Aklan SDO Aklan

34
 K to 12 BASIC EDUCATION
FARM SCHOOL CURRICULUM GUIDE
FOOD PROCESSING
640 HOURS

SAMPLE FARM SCHOOL CURRICULUM MAP

Grade 7 Grade 8 Grade 9 Grade 10

Agricultural Crops Production I Organic Agriculture
(320 hours) (320 hours)
Agricultural Crops Production II
(640 hours)
Animal Production (Poultry-Chicken) Animal Production (Swine)
(320 hours) (320 hours)
Aquaculture
(640 hours)
Food Processing
(640 hours)
Organic Fertilizer Production
Organic Vegetable Production
(Vermi-Composting) Agricultural Crops Production I
(Mushroom Culture)
(320 hours)
(160 hours)
(160 hours)
Fish Gear Repair and Maintenance Fish-Products Packaging
(320 hours) (320 hours)

35