FOOD PROCESSING NCII BUDGET OF WORK

QUARTER 1 COMPETENCY CONTENT STANDARD PERFORMANCE STANDARD

GRADE 8 USE AND MAINTAIN FOOD
PROCESSING TOOLS, EQUIPMENT
AND UTENSILS
 The learners demonstrate an  the learners use the maintain
LO1. Select tools, equipment utensils, and understanding the of uses and appropriate foo (fish)
instruments. (TLE_AFFP7/8- UT- Oa-1) maintenance of processing tools, instruments
Week 1/ 10 HOURS food(fish)processing tools, and utensils and report
equipment, instrument, and accordingly upon discovering
utensils. defects
LO2.Use tools, equipment, instrument, and
utensils by following standard procedures
(TLE_AFFP7/8 UT- Ob-2)
1 Week/ 10 HOURS

LO3.Perform post-operation activities -

(TLE_AFFP7/8 UT- Oc3)
1 Week/10 HOURS

PERFORMS ESTIMATION AND BASIC

CALCULATION  The learner demonstrates an  the learners perform the basic
LO1. Tabulate the recorded data relevant to understanding of basic measurement and calculation
the production of processed food measurement and calculation. that relate to the weight and
(TLE_AFFP7/8 MC-Od-1) measurement.
1 Week/ HOURS

 The learner demonstrates an  The learners perform basic

LO2. Review various formulation understanding of the basic mathematical skills that relate
(TLE_AFFP 7/8MC-Oe-2) mathematical skills that relate to weight and measurements.
1 Week/ HOURS to estimation and basic
calculation.

 The learner exhibits the basic

 The learner demonstrates an mathematical skills that relate
understanding of basic to spoilage rejects and the
LO3. Calculate the production and output mathematical skills that relate percentage of recovery of
 (TLE_AFFP7/8MC;Oe-3) to spoilage, rejects, and the yields.
1 Week / 10 HOURS percentage of recovery of
yields.

 The learners compute

 The learners demonstrate an production costs and perform
understanding of the basics of simple record-keeping.
LO4. Compute the costs of production production, costs, and simple
(TLE_AFFP7/8MC-Oe-4) record-keeping.
1 Week / 10 HOURS

 The learners interpret plans

INTERPRETATION OF PLANS AND  The learners demonstrate an and drawings that relate to
DRAWING understanding of interpreting basic fish processing
plans and drawings that relate activities.
LO5. Interpret a layout plan to basic fish processing
(TLE_AFFP7/8 ID-Of-1) activities.
1 Week/ 10 HOURS

Quarter 2
Grade 8 Food LO2. Perform other packaging procedures  The learners demonstrate an  The learner creates
processing (TLE_AFFP 7/8 ID-Of-1) understanding of the basic acceptable packaging for fish
Week 1/10 HOURS principles of designs, labels, products.
and symbols used in packaging
fish products.

APPLY FOOD SAFETY AND

SANITATION (OS)
 The learner demonstrates an  The learner observes basic
LO 1. Observe personal hygiene and good understanding of basic principles and rules to be
grooming principles and rules to be observed to ensure food
(TLE_AFFP7/8 OS-0g-1) observed to ensure food safety safety and sanitation when
 1 Week/ 10 hours and sanitation when he/she he/she packages fish
packages fish products. products.

LO 2. Implement food safety practices

(TLE_AFFP7/8 OS-0g-2)

LO 3. Conduct work in accordance with

environmental policies and procedures
(TLE_AFFP7/8OS-0h-3)

LO 4. Participate in improving environmental

practices at work
(TLE_AFFP7/8OS-0i-j-4 )

Quarter 3
Grade 8 PROCESS FOOD BY SALTING,
CURING AND SMOKING (SL)

LO 1. Prepare equipment, tools, materials  The learner demonstrates an  The learner demonstrates
and utensils understanding of processing independently the procedures
(TLE_AFFP912SL-Ia-c-1) food by salting, curing, and of processing food by salting,
smoking. curing and smoking.

LO 2. Prepare the raw materials

(TLE_AFFP912SL-Id-f-2)

LO 3. Prepare salt and curing solutions and

mixtures
TLE_AFFP912SL-Ih-i-3
QUARTER 4
Grade 8 LO 4. Cure the materials
(TLE_AFFP912SL-IIa-b-4 )

LO 5. Finish the cured materials

(TLE_AFFP912SL-IIc-e-5 )

LO 6. Prepare production report

(TLE_AFFP912FR-IIh-i-1)
Quarter 1
Grade 11 PROCESS FOODS BY
FERMENTATION AND PICKLING

LO 1. Prepare equipment, tools and  The learner demonstrates an  The learner independently
utensils understanding of food demonstrates the procedures
(TLE_AFFP912FR-IIh-i-1) processing by fermentation and of fermentation and pickling.
2 weeks pickling.

LO 2. Prepare raw materials

(TLE_AFFP9-12FR-IIj-IIIa-2)
1 week

LO 3. Perform alcoholic fermentation of

fruits and vegetables
(TLE_AFFP9-12FR-IIIb-d-3)
3 weeks

Quarter 1
Food Processing LO 4. Perform acetic acid/ lactic acid
11 fermentation/ pickling of vegetables
(TLE_AFFP9-12FR-IIIe-g-4 )
( 3 weeks)

LO 5. Ferment fish and other marine

products
(TLE_AFFP912FR-IIIh-i-5)
( 2 weeks)

LO 6. Prepare production report

TLE_AFFP912FR-IIIj-6
(1 week)

Quarter 2
Food Processing IMPLEMENT SAMPLING
11 PROCEDURES (SA)

LO 1. Prepare for sampling  The learner demonstrates an  The learner demonstrates

(TLE_AFFP912SA-Ia-c-1) understanding of implementing independently the given
3 weeks or employing sampling procedures of implementing
procedures. or employing sampling
procedures.

LO 2. Collect samples
(TLE_AFFP912SA-Id-j-2)
2 weeks

INSPECT AND SORT RAW

MATERIALS AND PRODUCT
LO 1. Prepare equipment and tools
(TLE_AFFP912IS-IIa-c1)
 3 weeks

Quarter 2
11 LO 2. Inspect and sort the materials and
product
(TLE_AFFP912IS-IId-h2 )
5 weeks

LO 3. Complete inspection and sorting

activity
(TLE_AFFP9-12IS-IIi-j-3 )
2 weeks

Quarter 3
Grade 11 DISPENSE NON-BULK INGREDIENTS
(NB)

LO 1. Prepare to dispense ingredients  The learner demonstrated s  The learner demonstrates

(TLE_AFFP912NB-IIIa-e-1) understanding on dispensing independently the given
5 weeks non-bulk ingredients. method of dispensing non-
bulk ingredients.

LO 2. Measure and/or weigh ingredients

(TLE_AFFP912 NB -IIIfj-2 )
1 week

LO 3. Complete the dispensing process

(TLE_AFFP912 NB -IVa-)
1 week
Quarter 3
Grade 11 PREPARE RAW AND PACKAGING
MATERIALS AND SUPPLIES FOR
PROCESSING
 The learner demonstrates  The learner demonstrates
LO 1. Select raw and packaging materials understanding of preparing raw independently the given
and supplies for processing. and packaging materials for procedures in preparing raw
(TLE_AFFP9-12PR-IVc-f1) food processing. and packaging materials for
4 weeks food processing.

LO 2. Prepare raw and packaging materials

and supplies
(TLE_AFFP912PR-IVg-j2 )
4 weeks

Quarter 4
Food Processing PROCESS FOODS BY SUGAR
11 CONCENTRATION

LO 1. Prepare Equipment, Tools and  The learner demonstrates  The learner demonstrates
Utensils understanding on food independently the method of
processing by sugar food processing by sugar
(TLE_AFFP912SC-IVa-b-1)
concentration. concentration.
2 weeks

LO 2. Prepare the raw materials

(TLE_AFFP912SC-IVc-d-2)
2 weeks
 LO 3. Prepare acid, pectin and sugar mixture
(TLE_AFFP912SC-IVe-f-3 )
2 weeks

Quarter 4
Food Processing LO 4. Cook sugar concentrates
11 (TLE_AFFP912SC-IVg-i-4)
3 weeks

LO 5. Prepare production report

(TLE_AFFP912SC-IVj-5 )
1 week