Food Processing NC II CG

K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
AGRI FISHERY - ARTS FOOD PROCESSING (NC II)
(640 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 Food Processing (NC II) Curriculum Guide May 2016 *LO- Learning Outcomes Page 1 of 41
Learning Materials are uploaded at http://lrmds.deped.gov.ph/.
(640 Hours)
HOME ECONOMICS
Number of
Specialization Pre-requisite
Hours
1. Attractions and Theme Parks Operations with Ecotourism (NC
160 hours
II)
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
(640 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
640 hours
(NC 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)
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC 640 hours
Servicing (NC II)
III)
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)
(640 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)
(640 Hours)
Course Description:
This Module is an exploratory and introductory course which leads to Food Processing National Certificate Level II (NC II). 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 and; 4) applying food safety and sanitation.
The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to the
course and; 3) exploration on career opportunities.
LEARNING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODING
MATERIALS
Introduction
1. Basic concepts The learner demonstrates The learner independently 1. Explain basic concepts in
in Food (Fish) understanding of basic demonstrates common Food (Fish) Processing
Processing concepts, and underlying competencies in Food (Fish) 2. Discuss the relevance of
2. Relevance of theories in Food (Fish) Processing as prescribed in the the course
the course Processing. TESDA Training Regulation. 3. Explore on opportunities
3. Career for Food (Fish) Processing
opportunities as a career
Personal Entrepreneurial Competencies (PECS )
1. Assessment of The learner demonstrates The learner recognizes his/her LO 1. Recognize Personal TLE_PECS9-
Personal understanding of ones Personal Entrepreneurial Entrepreneurial 12-00-1
Entrepreneurial Personal Entrepreneurial Competencies and Skills (PECs) Competencies and Skills
Competencies Competencies and Skills and prepares a list of PECs of a (PECs) needed in Food
and Skills (PECs). practitioner/entrepreneur in Processing
(PECs) vis--vis Food Processing. 1.1. Assess ones PECs:
a practicing characteristics, attributes,
entrepreneur/e lifestyle, skills, traits
mployee 1.2. Assess practitioners:
1.1 Characteri characteristics, attributes,
stics lifestyle, skills, traits
1.2 Attributes 1.3. Compare ones PECs with
1.3 Lifestyle that of a practitioner
1.4 Skills /entrepreneur
1.5 Traits
2. Analysis of
ones PECs
(640 Hours)
LEARNING
MATERIALS
Environment and Marketing (EM)
1. Key concepts of The learner demonstrates The learner independently LO 1. Generate a business TLE_EM9-
Environment understanding of generates a business idea idea that relates with a 12EM-00-1
and Market environment and market based on the analysis of career choice in Food
2. Products & that relates with a career environment and market in Processing
services choice in Food Processing. Food Processing. 1.1. Conduct SWOT analysis
available in the 1.2. Identify the different
market products/services
3. Differentiation available in the market
of products and 1.3. Compare different
services products/services in
4. Customers and computer hardware
their buying servicing business
habits 1.4. Determine the profile
5. Competition in potential customers
the market 1.5. Determine the profile
6. SWOT Analysis potential competitors
1.6. Generate potential
business idea based on
the SWOT analysis
LESSON 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS (UT)
1. Food (fish) The learner demonstrates The learner uses and maintain LO 1.Select tools, TLE_AFFP9- 1. CBLM IV
processing understanding of uses and appropriate food (fish) equipment, utensils and 12UT- 0a-1 Fish
tools, maintenance of food (fish) processing tools, equipment, instruments Processing.
equipment and processing tools, instruments and utensils and 1.1. Select tools, equipment, Module I.
instruments equipment, instruments reports accordingly upon utensils and instruments Lesson I.
2. Faults and and utensils in food (fish) discovery of defect/s. according to food (fish) pp. 2-11.
defects of tools, processing. processing method
equipment and 1.2. Explain the defects in 2. CBLM II
instruments in tools, equipment, utensils Fish
food (fish) and instrument Processing.
processing 1.3. Follow procedures in Module II.
reporting defective tools, Lesson I.
(640 Hours)
LEARNING
MATERIALS
3. Reporting equipment, utensils and pp.14-24.
defective tools, instruments
equipment and
utensils
4. Standard LO 2. Use tools, equipment, TLE_AFFP9-12 1. CBLM IV
measuring instruments and utensils by UT-0b-2 Fish
devices and following the standard Processing.
instruments procedures Module I.
5. Sanitizing tools, 2.1. Interpret a food Lesson I.
equipment, processing procedure p. 12.
instruments, 2.2. Apply standard
and utensils procedures in using tools, 2. CBLM II
6. Calibration of equipment, instruments, Fish
measuring and utensils Processing.
devices and 2.3. Calibrate tools, equipment Module II.
instruments instruments and utensils Lesson I.
7. Selection of 2.4. Follow procedures in pp. 23-30.
food (fish) sanitizing tools,
processing equipment, instruments
tools, and utensils
equipment, 2.5. Use tools, equipment,
instruments and instruments, and utensils
utensils according to job
requirements and
manufactures
specification
8. Storing tools, LO 3. Perform post- TLE_AFFP9-12 1. CBLM IV
equipment, operation activities UT-0c-3 Fish
instruments and 3.1. Apply procedures in Processing.
utensils switching off/plugging off Module I.
9. Minor food (fish) processing Lesson I.
preventive tools, equipment, p. 13.
machine instruments and utensils
maintenance 2. CBLM IV
(640 Hours)
LEARNING
MATERIALS
10. Disposal of 3.2. Follow steps in cleaning Fish
defective tools, and sanitizing tools, Processing.
equipment, equipment, instruments Module II.
instruments and and tools before storing Lesson II.
utensils 3.3. Perform minor preventive pp. 31-68.
machine maintenance
3.4. Explain the proper
disposal of defective
tools, equipment,
instruments and utensils
LESSON 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)
1. Weights and The learner demonstrates The learner performs basic LO 1. Tabulate the recorded TLE_AFFP9- CBLM III
measurements understanding of basic measurements and calculation data relevant to production 12MC-0d-1 Fish
1.1 Gravimetric measurements and that relate with weight and of processed food Processing.
1.2 Volumetric calculation. measurements. 1.1. Record weights and Module I.
1.3 Lengths, measurements of raw Lesson I.
diameter, materials and ingredients pp. 1-14.
widths 1.2. Summarize/sum up
1.4 Seam recorded weights and
measureme measurements of
nts processed products
2. Hotness/ 1.3. Perform how a seam is
coldness measured
temperature
3. Basic The learner demonstrates The learner performs basic LO 2. Review various TLE_AFFP9- CBLM III
mathematical understanding of basic mathematical skills that relate formulations 12MC-0d-2 Fish
skills in mathematical skills that with weight and measurements. 2.1. Check raw materials, Processing.
computing relate with estimation and ingredients and Module I.
3.1. Ingredients basic calculation. percentage formulations Lesson II.
formulation according to approved pp. 15-19.
3.2. Percentage specifications and
formulation enterprise requirements
2.2. Re-check percentage
formulations of finished
(640 Hours)
LEARNING
MATERIALS
3.3. Conversions products according to
: ratios and approved specifications
proportions and enterprise
requirements
4. Spoilage and The learner demonstrates The learner exhibits basic LO 3. Calculate the TLE_AFFP9- CBLM III
rejects understanding of basic mathematical skills that relate production inputs and 12MC-0e-3 Fish
5. Recoveries and mathematical skills that with computation of percentage output Processing.
yields relate with spoilage, of spoilage, rejects and 3.1. Compute for the Module I.
rejects and the percentage recovery of yields. percentage equivalents Lesson III.
of recovery of yields. of actual spoilage and pp. 20-24.
rejects
3.2. Calculate the percentage
of actual yields and
recoveries according to
enterprise requirements
3.3. Record calculated data
according to enterprise
requirements
6. Basic The learner demonstrates The learner computes for LO 4. Compute for the costs TLE_AFFP9-
mathematical understanding of basic production costs and performs of production 12MC-0e-4
computation of computation of production simple record keeping. 4.1. Follow the standard
production costs and simple record procedures in computing
costs keeping. for production costs
6.1. Ingredients 4.2. Validate the computed
formulations costs of production
6.2. Percentage according to enterprise
formulations production requirements
6.3. Conversions
6.4. Ratios and
proportion
6.5. Spoilage and
rejects
(640 Hours)
LEARNING
MATERIALS
6.6. Percentage
of recoveries
and rejects
6.7. Simple
record
keeping
LESSON 3: INTERPRET PLANS AND DRAWINGS (ID)
1. Fish processing The learner demonstrates The learner interprets plans and LO 1. Interpret a layout TLE_AFFP9-
activities understanding of drawings that relate with basic plan 12ID-0f-1
2. Layout of fish interpreting plans and fish processing activities. 1.1. Explain the meanings of
processing area drawings that relate with signs and symbol used in
3. Signs and basic fish processing lay outing plan for fish
symbols in activities. processing activity
layout plan 1.2. Interpret layout plan for
fish processing area
according to standard set
4. Packaging fish The learner demonstrates The learner creates an LO 2. Perform outer TLE_AFFP9- CBLM II
products understanding of basic acceptable packaging for fish packaging procedures 12ID-0f-2 Fish
5. Designing principles of design, labels products. 2.1. Design packaging Processing.
packaging and symbols used in materials for fish products Module II.
materials packaging fish products. 2.2. Label packaged fish Lesson III.
6. Labels and products according to pp. 17-24.
symbols used in quality control standards
packaging
LESSON 4: APPLY FOOD SAFETY AND SANITATION (OS)
1. GMP The learner demonstrates The learner observes basic LO 1. Observe personal TLE_AFFP9- 1. CBLM I
requirements understanding of basic principles and rules to be hygiene and good grooming 12OS-0g-1 Fish
on personal principles and rules to be observed to ensure food safety 1.1. Explain the importance of Processing.
hygiene observed to ensure food and sanitation when he/she good grooming in a Module I.
2. Personal safety and sanitation when packages fish products. workplace Lesson II.
protective he/she packages fish 1.2. Follow the procedures in pp.1-24.
equipment products. cleaning, checking and
3. Workplace sanitizing personal 2. CBLM III
health and protective equipment Fish Capture.
(640 Hours)
LEARNING
MATERIALS
safety Module X.
requirements pp.4-14.
4. Good grooming
5. Sanitizing PPE
6. Safety LO 2. Implement food TLE_AFFP9- CBLM I

measures and safety practices 12OS-0g-2 Fish
practices 2.1. Discuss the sanitary Production.
7. First aid practices in food safety Module I.
8. Practices in 2.2. Explain the importance of Lesson III-IV.
manufacturing cleanliness and sanitation 2008. pp.23-
good food in a workplace 58.
9. TQM 2.3. Observe practices in
10. Codes and manufacturing good food
regulations 2.4. Perform first aid
according to workplace
standard and operating
procedures
11. HACCP LO 3. Conduct work in TLE_AFFP9- 1. CBLM IV

12. Waste disposal accordance with 12OS-0h-3 Fish
13. Environmental environmental policies and Processing.
protection procedures Module II.
14. Monitoring 3.1. Explain the importance of Lesson I.
practices implementing the HACCP pp. 2-17.
15. Record keeping plan
procedures 3.2. Discuss how a sound 2. CBLM I
monitoring practices is Fish
done Processing.
3.3. Develop a plan to Module I.
document and monitor Lesson V.
corrective actions on pp. 60-71.
environmental protection
(640 Hours)
LEARNING
MATERIALS
16. Environmental LO 4. Participate in TLE_AFFP9- CBLM IV
hazards improving environmental 12OS-0i-j-4 Fish
17. Prevention and practices at work Processing.
control of 4.1. Explain environmental Module II.
environmental hazards Lesson I.
risks 4.2. Discuss how pp. 18-30.
18. Disaster environmental risks,
preparedness hazards and incidents can
and be prevented and
identification controlled
19. Risk assessment 4.3. Plan ways in managing ad
and control utilizing resources in the
options environment
20. Identifying and 4.4. Suggest ways to avoid
responding to wastage
hazards 4.5. Observe rehabilitation
21. Investigating procedures
incidents
22. Management
and utilization
of
environmental
resources
23. Practices on
resource
utilization and
wastage
24. Handling
hazardous
waste
25. Rehabilitation
procedures
(640 Hours)
Course Description:
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 materials and supplies for processing;
LEARNING
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
MATERIALS
Introduction
1. Basic concepts The learner demonstrates The learners independently 1. Explain basic concepts
in Food (Fish) understanding of basic develop the skills in food food (fish) processing
Processing concepts and underlying processing and demonstrate the 2. Discuss the relevance of
2. Relevance of theories in food (fish) core competencies in food the course
the course processing. processing prescribed in TESDA 3. Explain on opportunities
3. Career Training Regulation. for food (fish) processing

1. Assessment of The learner demonstrates The learner recognizes his/her LO 1. Recognize Personal TLE_PECS9-
Personal understanding of ones Personal Entrepreneurial Entrepreneurial 12-00-1
Competencies Personal Competencies Competencies and Skills Competencies and Skills
and Skills and Skills (PECs) in Food (PECSs) and prepares an (PECSs) needed in Food
(PECs) vis--vis Processing activity plan that aligns with Processing
a practicing that of a 1.1. Assess ones PECSs:
entrepreneur/ practitioner/entrepreneur in characteristics,
employee in Food Processing attributes, lifestyle, skills,
locality/town. traits
1.1 Characteristi 1.2. Assess practitioners:
cs characteristics,
1.2 Attributes attributes, lifestyle, skills,
1.3 Lifestyle traits
1.4 Skills 1.3. Compare ones PECSS
1.5 Traits with that of a
2. Analysis of practitioner
PECs in relation /entrepreneur
(640 Hours)
LEARNING
MATERIALS
to a 1.4. Align ones PECSS with
practitioner that of a
3. Align, practitioner/entrepreneur
strengthen and
develop ones
PECs based on
the results
Market (Town) The learner demonstrates The learner independently LO 1. Recognize and TLE_EM9-12-
1. Key concepts of understanding of creates a business vicinity map understand the market in 00-1
Market environment and market reflective of potential Food Food Processing
2. Players in the in Food Processing in ones Processing market within the 1.1. Identify the players/
Market town/municipality. locality/town. competitors within the
(Competitors) town
3. Products & 1.2. Identify the different
services available products/services
in the market available in the market
Market LO 2. Recognize the TLE_EM9-12-
(Customer) potential customer/market 00-2
4. Key concepts of in Food Processing
Identifying and 2.1. Identify the profile of
Understanding potential customers
the Consumer 2.2. Identify the customers
5. Consumer needs and wants
Analysis through: through consumer
5.1. Observation analysis
5.2. Interviews 2.3. Conduct
5.3. FGD consumer/market
5.4. Survey analysis
6. Generating LO 3. Create new business TLE_EM9-12-
Business Idea ideas in Food Processing 00-3
6.1. Key concepts business by using various
of Generating techniques
(640 Hours)
LEARNING
MATERIALS
Business 3.1. Explore ways of
Ideas generating business idea
6.2. Knowledge & from ones own
Skills, characteristics/attributes
Passions, 3.2. Generate business ideas
Interests using product innovation
6.3. new from irritants, trends and
application emerging needs
6.4. Irritants 3.3. Generate business ideas
6.5. Striking ideas using Serendipity Walk
(new
concept)
7. Serendipity Walk
LESSON 1: IMPLEMENT SAMPLING PROCEDURES (SA)(Note: Research components should be included in all activities)
1. Sampling The learner demonstrates The learner demonstrates LO1. Prepare for sampling TLE_AFFP9-
requirements understanding on independently the given 1.1. Identify sampling 12SA-Ia-c-1
2. Types of implementing or procedures of implementing or requirements in
samples employing sampling employing sampling accordance with sampling
3. Sampling plan procedures. procedures. plan
4. Basic sampling 1.2. Prepare sampling
principles, with equipment container and
emphasis on labels according to
sampling which sampling requirements
is random and
representative
of the lot
5. Sampling
techniques
6. Basic
characteristics
of samples to
be handled
(640 Hours)
LEARNING
MATERIALS
7. Preparation of
requirements
for samples
8. Awareness of
Codes or
Regulations
such as HACCP
and GMP
9. Preparing
sampling tools
and equipment
10. Using PPE
11. Applying basic LO2. Collect samples TLE_AFFP9-
sampling 2.1. Collect and transfer 12SA-Id-j-2
principles, with samples under controlled
emphasis on condition
sampling which 2.2. Handle samples to
is random and preserve them and the
representative source integrity according
of the lot to sampling requirement
12. Sampling plan, and OHS requirements
procedures and 2.3. Identify and report
techniques defects or abnormalities
13. Collecting, in source material and/or
handling and sample according to
preparing workplace requirements
samples 2.4. Record sample
14. Using sampling information according to
materials, tools workplace procedures
and equipment 2.5. Clean and maintain the
15. Recording workplace according to
sample workplace standards
information
(640 Hours)
LEARNING
MATERIALS
16. Sample
information
17. Basic
characteristics
of samples to
be handled
18. Following work
procedures
19. Reporting
defected
samples
20. Handling,
preservation
and storage
requirements
for samples
21. Maintaining
clean and safe
workplace
22. Practicing 5S
and 3Rs
principles
23. Awareness of
Codes or
Regulations
such as HACCP
and GMP
24. Using PPE
LESSON 2: INSPECT AND SORT RAW MATERIALS AND PRODUCT (IS)(Note: Research components should be included in all activities)
1. Preparation of The learner demonstrates The learner demonstrates LO 1. Prepare equipment TLE_AFFP9- CBLM IV
tools for understanding inspecting independently the given and tools 12IS-IIa-c-1 Fish Processing.
inspection and and sorting raw materials procedures on inspecting and 1.1. Prepare equipment and Module I.
sorting and product to be used. sorting raw materials to be tools for inspection and Lesson I.
used. sorting in accordance pp. 2-17.
(640 Hours)
LEARNING
MATERIALS
2. Checking, with manufacturers
cleaning and specifications and
sanitation of workplace requirements
equipment and 1.2. Check, clean and sanitize
tools. equipment and tools are
3. Preparation of in accordance with
office manufacturers
materials/suppl specifications and
ies and workplace requirements
equipment. 1.3. Prepare office equipment
4. Cleaning and and materials/supplies
sanitation needed in accordance
procedures with approved
5. Food safety specifications
principles and
practices
6. Awareness of
Codes or
Regulations
such as Hazard
Analysis Critical
Control Point
(HACCP) and
Good
Manufacturing
Practice (GMP)
7. Types of raw LO 2. Inspect and sort the TLE_AFFP9- CBLM IV
materials and materials and product 12IS-IId-h-2 Fish Processing.
product 2.1. Receive and handle raw Module I.
8. Procedures and materials and product Lesson II.
techniques according to standard pp. 18-27.
inspection and operating procedures
sorting of raw 2.2. Conduct inspection and
sorting according to
(640 Hours)
LEARNING
MATERIALS
materials or required specifications,
products OHS requirements and
9. Operating workplace procedures
equipment 2.3. Undertake grading
10. Grading of raw undertaken, as
materials or necessary, according to
products raw material or product
11. Defects of raw requirements
materials 2.4. Inspect raw materials
12. Defects of and products for visible
semi- signs of defects
processed/finis according to set
hed products processing and
13. Physical purchasing specifications
properties for 2.5. Sort raw materials and
sorting food products in accordance
14. OHS with physical property
requirements specifications
15. Manufacturers 2.6. Weigh and keep
requirements inspected and sorted raw
16. Workplace materials and products a
requirements in accordance with
17. Record and standard operating
report making procedures
2.7. Report rejected/sub-
standard raw materials
and products are to
appropriate person
and/or disposed
according to
organizational guidelines
18. Cleaning and LO3. Complete inspection TLE_AFFP9- CBLM I
storing and sorting activity 12IS-IIi-j-3 Fish Processing.
Module I.
(640 Hours)
LEARNING
MATERIALS
equipment and 3.1. Clean and keep Lesson V.
tools after use equipment and tools pp. 60-71.
19. 5S principle according to
20. Proper waste manufacturers
disposal specifications and
21. Recycling/by- workplace procedures
product 3.2. Complete and report
utilization (3Rs records according to
principles) workplace procedures
22. Environmental
protection and
concerns
23. OHS
requirements
24. Manufacturers
requirements
25. Workplace
requirements
26. Completing
record and
report
LESSON 3: DISPENSE NON-BULK INGREDIENTS (NB)(Note: Research components should be included in all activities)
1. Preparing The learner demonstrates The learner demonstrates LO 1. Prepare to dispense TLE_AFFP9- 1. CBLM II
materials and understanding on independently the given ingredients 12NB-IIIa-e-1 Fish Processing.
equipment for dispensing non-bulk method of dispensing non-bulk 1.1. Inspect materials to Module I.
dispensing ingredients. ingredients. confirm type, quality Lesson I.
2. Inspection of clearance, quantities and pp. 2-15.
materials (Non- identify any obvious
bulk ingredients contamination or non- 2. CBLM II
/ additives) conformance with Fish Processing.
3. Types of non- workplace requirements Module II.
bulk ingredients 1.2. Select appropriate Lesson I.
/ additives measuring/dispensing and pp. 24-25.
weighing equipment
(640 Hours)
LEARNING
MATERIALS
4. Workplace according to dispensing
requirements requirements
5. Contamination 1.3. Confirm availability of
and food safety containers/bags and labels
issues related to according to dispensing
dispensing requirements
6. Selection of 1.4. Carry out pre-start checks
appropriate according to
measuring/ manufacturers
dispensing specifications and
equipment) workplace procedures
7. Purpose and 1.5. Use appropriate personal
basic principles protective equipment
of the (PPE) according to
dispensing workplace procedures and
process occupational health and
8. Quality safety (OHS) requirements
characteristics
and related
handling
requirements of
materials
9. Ensuring
availability of
containers/bags
and labels
10. Pre-start checks
11. Manufacturers
specifications
12. Personal
protective
equipment
(PPE)
(640 Hours)
LEARNING
MATERIALS
13. OHS
requirements
14. Measuring LO 2. Measure and/or TLE_AFFP9- 1. CBLM II
and/or weighing weigh ingredients 12NB -IIIf-j-2 Fish Processing.
ingredients 2.1. Weigh /measure non-bulk Module II.
15. Dispensing ingredients and additives pp. 14-18.
ingredients according to production
16. Purpose and requirements 2. CBLM II
basic principles 2.2. Label dispensed Fish Processing.
of the ingredients according to Module I.
dispensing workplace procedures p. 39.
process 2.3. Monitor accurate of
17. Monitoring measuring/dispensing
measuring/dispe equipment to identify
nsing equipment variation in operating
18. Operating and conditions according to
maintaining the production requirements
measuring/ 2.4. Report identify variation
dispensing in equipment operation
equipment maintenance
19. Following work requirements according to
procedures workplace reporting
20. Corrective requirements
action 2.5. Maintain workplace
implementation according to
21. Basic operating housekeeping standards
principles of
equipment
22. Typical
equipment
malfunctions
and related
causes
(640 Hours)
LEARNING
MATERIALS
23. Contamination
and food safety
issues related to
dispensing
24. Quality
characteristics
and related
handling
requirements of
materials
25. Maintaining of
workplace
26. Workplace
requirements
(housekeeping
standards, 5S
Principles, etc.)
27. Manufacturers
specifications
28. OHS hazards
and controls
29. Using
appropriate
Personal
protective
equipment
(PPE)
30. Cleaning and LO 3. Complete the TLE_AFFP9-12 CBLM II
sanitizing of dispensing process NB -IVa-b-3 Fish Processing.
dispensing 3.1. Clean dispensing Module I.
equipment equipment according to Lesson I.
31. Maintaining and manufacturers pp. 9-11.
storage of specifications and
workplace procedures
(640 Hours)
LEARNING
MATERIALS
dispensing 3.2. Identify maintenance
equipment requirements and
32. Identifying and unacceptable
reporting equipment/utensil
unacceptable conditions according to
equipment/uten workplace procedures
sils 3.3. Report on the
33. Following work unacceptable
procedures equipment/utensil
34. Completing according to workplace
records and procedures
reports 3.4. Records are completed
according to workplace
procedures
LESSON 4: PREPARE RAW AND PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING (PR)(Note: Research components should be included
in all activities)
1. Types raw The learner demonstrates The learner demonstrates LO1. Select raw and TLE_AFFP9-
materials and understanding of independently the given packaging materials and 12PR-IVc-f-1
processing preparing raw and procedures in preparing raw supplies for processing.
supplies packaging materials for and packaging materials for 1.1. Confirm raw and
2. Types of food processing. food processing. packaging materials and
packaging supplies for food
materials processing and their
3. Required availability according to
specification production requirements
4. Selecting raw 1.2. Receive and handle raw
materials and packaging materials
5. Confirming and supplies for food
raw/packaging processing according to
materials and workplace and OHS
supplies and requirements
their availability 1.3. Place raw and packaging
6. Receiving and materials and supplies for
handling food processing in the
(640 Hours)
LEARNING
MATERIALS
raw/packaging receiving bin according to
materials and required specifications
supplies
7. Placing in the
receiving the
raw/packaging
materials and
supplies
8. Production
requirements
9. OHS
requirements
10. Principles and LO2. Prepare raw and
procedures for packaging materials and TLE_AFFP9-
preparing raw supplies 12PR-IVg-j-2
materials 2.1. Wash or clean materials
11. Proper handling according to required
of raw and specifications.
packaging 2.2. Prepare raw and
materials and packaging materials and
supplies supplies according to
12. Identification specifications
and proper use 2.3. Complete records
of according to workplace
cleaning/washin requirements
g equipment,
implements and
utilities
13. Proper cleaning
and/or washing
procedure
14. Food safety
principles and
practices
(640 Hours)
LEARNING
MATERIALS
15. Recording and
reporting
procedures
16. 5S principle
17. Proper waste
disposal (3Rs
principle)
18. Environmental
protection and
concerns
19. Awareness of
Codes or
Regulations
such as HACCP
and GMP
20. OHS
requirements
21. Using PPE
(640 Hours)
Course Description:
This a course which leads to the specialization on Food Processing National Certificate (NC II), it covers the remaining (3) three of the (7) seven core
competencies that a high school student ought to poses, namely: 1) operate basic equipment;2) clean and sanitize equipment for processing packaging
area; and 3) load and unload raw materials, product and supplies.
LEARNING
MATERIALS
Introduction
1. Basic concepts The learner demonstrates The learners independently 1. Explain basic concepts
in Food (Fish) understanding of basic develop the skills in food food (fish) processing
Processing concepts and underlying processing and demonstrate the 2. Discuss the relevance of
2. Relevance of theories in food (fish) core competencies in food the course
the course processing. processing prescribed in TESDA 3. Explain on opportunities
3. Career Training Regulation. for food (fish) processing

1. Assessment of The learner demonstrates The learner independently LO 1. Develop and TLE_PECS9-
Personal understanding of ones creates a plan of action that strengthen personal 12-00-1
Competencies Personal Competencies strengthens/ further develops competencies and skills
and Skills and Skills (PECs) in Food ones PECs in Food Processing. (PECs) needed Food
(PECs) vis--vis Processing. Processing
a practicing 1.1. Identify areas for
entrepreneur/e improvement,
mployee in a development and growth
province. 1.2. Align ones PECs
1.1. Characteris according to his/her
tics business/career choice
1.2. Attributes 1.3. Create a plan of action
1.3. Lifestyle that ensures success of
1.4. Skills his/her business/career
1.5. Traits choice
2. Analysis of
PECs in relation
(640 Hours)
LEARNING
MATERIALS
to a
practitioner
3. Strengthening
and further
development of
ones PECs
1. Product The learner demonstrates The learner independently LO 1. Develop a product/ TLE_EM9-12-
Development understanding of creates a business vicinity map service in Food Processing III0-1
2. Key concepts environment and market reflective of potential Food 1.1. Identify what is of Value
of developing a in Food Processing in ones Processing market within the to the customer
product town/municipality. locality/town. 1.2. Identify the customer to
3. Finding Value sell to
4. Innovation 1.3. Explain what makes a
4.1. Unique product unique and
Selling competitive
4.2. Proposition 1.4. Apply creativity and
(USP) Innovative techniques to
develop marketable
product
1.5. Employ a Unique Selling
Proposition (USP) to the
product/service
5. Selecting LO 2. Select a business idea TLE_EM9-12-
Business Idea based on the criteria and III0-2
6. Key concepts techniques set
of Selecting a: 2.1. Enumerate various
6.1. Business criteria and steps in
Idea selecting a business idea
6.2. Criteria 2.2. Apply the criteria/steps in
6.3. Techniques selecting a viable
business idea
(640 Hours)
LEARNING
MATERIALS
2.3. Determine a business
idea based on the
criteria/techniques set
7. Branding LO 3. Develop a brand for TLE_EM9-12-
the product IV0-3
3.1. Identify the benefits of
having a good brand
3.2. Enumerate recognizable
brands in the
town/province
3.3. Enumerate the criteria for
developing a brand
3.4. Generate a clear
appealing product brand
LESSON 5: OPERATE EQUIPMENT(OE)(Note: Research components should be included in all activities)
1. Types, The learner demonstrates The learner demonstrates LO1. Select and prepare TLE_AFFP9-
characteristics understanding in operating independently the given equipment for use 12OE-Ia-e-1
and functions appropriate equipment for procedures in basic operation of 1.1. Identify and access basic
of basic food (fish) processing. equipment needed in food machine/equipment
equipment (fish) processing including required to complete
2. Selection and recognition of functional and tasks in accordance with
preparation of quality equipment and its assignment instructions
equipment for maintenance following specific and workplace
use procedures and instructions. requirements
3. Pre-operational 1.2. Carry out routine pre-
checks and operational checks
procedures according to
4. Identifying and manufacturers
reporting faulty specifications and
and damaged workplace procedures
machine/equip 1.3. Identify and report faulty
ment and damaged
5. Identifying machine/equipment
required
(640 Hours)
LEARNING
MATERIALS
training for according to workplace
equipment procedures
operation 1.4. Identify and notify
6. Notifying and appropriate person(s) on
reporting any training required to
appropriate operate machine/
persons equipment according to
7. Apply safe supplier and workplace
workplace requirements
practices and
procedures
8. Using personal
protective
equipment
(PPE)
9. OHS
requirements
10. Use of LO2. Operate equipment TLE_AFFP9-
appropriate 2.1. Select, use and maintain 12OE-If-j-IIa-
PPE suitable personal e-2
11. Practicing OHS protective equipment in
12. Following accordance with
manufacturers occupational health and
specification safety (OHS)
13. Operating requirements, and
machine/equip manufacturers
ment specifications
14. Identifying and 2.2. Operate
reporting out- machine/equipment in a
of-specification safe and controlled
product, manner in accordance
process and with OHS requirements
equipment and manufacturers
performance. specifications
(640 Hours)
LEARNING
MATERIALS
15. Workplace 2.3. Identify and report out-
procedures of-specification product,
process and equipment
performance according to
workplace procedures
16. Shutting-down LO3. Maintain equipment TLE_AFFP9-
machine/ and resources 12OE-IIf-j-3
equipment 3.1. Shut down
17. Locate machine/equipment
emergency according to workplace
stop functions procedures and
on equipment manufacturers
18. Routine specifications
maintenance 3.2. Clean and maintain work
procedures area in accordance with
19. Cleaning and workplace requirements
sanitation 3.3. Clean, maintain and store
procedures for tools and machine/
work area and equipment in accordance
equipment with workplace
20. Security and requirements and
storage of manufacturers
equipment and specifications
materials 3.4. Report faulty or
21. Lock out and damaged
tag out machine/equipment for
procedures repair or replacement in
22. Safe workplace accordance with
procedures workplace procedures
23. Emergency 3.5. Manage wastes generated
procedures according to workplace
24. Reporting procedures and 3R
faulty or principle
damaged
(640 Hours)
LEARNING
MATERIALS
machine/equip 3.6. Complete and maintain
ment records and reports in
25. Manage wastes accordance with industry,
(reduce, reuse legislative and workplace
and recycle requirements
3Rs)
26. Reporting and
documentation
requirements
and processes
27. Relevant
legislative
provisions
including OHS
requirements
28. Awareness of
Codes or
Regulations
such as HACCP
and GMP
29. Apply safe
workplace
practices and
procedures
30. Use of
appropriate
PPE
LESSON 6: CLEAN AND SANITIZE EQUIPMENT AND PROCESSING/PACKAGING AREA (CS) (Note: Research components should be included in all
activities)
1. Preparing for The learner demonstrates The learner independently LO1. Prepare for cleaning TLE_AFFP9- CBLM II
cleaning understanding of cleaning demonstrates the given 1.1. Identify cleaning/ 12CS-IIIa-e-1 Fish Processing.
equipment and and sanitizing the procedures in cleaning and sanitizing supplies and Module II.
processing/pac equipment and work areas sanitizing the food processing materials, and utilities Lesson I.
kaging area which include the food pp. 24-30.
(640 Hours)
LEARNING
MATERIALS
2. Preparing processing and packaging equipment and packaging 1.2. Confirm availability of
supplies, areas areas. cleaning/sanitizing
materials and supplies and materials,
utilities for and utilities according to
cleaning and cleaning and sanitizing
sanitation requirements
3. Purpose and 1.3. Prepare mixture of
basic principles sanitizing solutions, as
of cleaning and necessary, according to
sanitation workplace requirements
4. Consequences and application
of 1.4. Clear equipment and
contamination processing/packaging
of process area in preparation for
flows by cleaning according to
cleaning workplace requirements
solutions and and manufacturers
related specifications.
safeguards 1.5. Render safe to clean the
5. Cleaning and processing/packaging
sanitation area according to
requirements workplace procedures and
for equipment manufacturers
and specifications
processing/
packaging area
6. Methods used
to render
equipment and
processing/
packaging area
safe to clean
and sanitize
(640 Hours)
LEARNING
MATERIALS
7. Characteristics
and functions
of cleaning and
sanitizing
chemicals,
including
proper
handling, use
and storage
8. Purpose and
limitations of
protective
clothing and
equipment
9. Practicing OHS
10. Regulatory/
Legislative
requirements
11. Using PPE
12. Cleaning and LO2. Clean and sanitize TLE_AFFP9- CBLM II
sanitizing equipment and processing / 12CS-IIIf-j-2 Fish Processing.
equipment and packaging area to meet Module I.
processing/ workplace requirements. Lesson I.
packaging area 2.1. Clean and sanitize pp. 7-8.
13. Inspecting equipment and
equipment and processing/packaging
processing/pac area according to
kaging area workplace procedures,
14. Identifying and OHS requirements, and
reporting manufacturers
unacceptable specifications
equipment and 2.2. Inspect equipment and
processing/ processing/packaging
packaging area area according to
(640 Hours)
LEARNING
MATERIALS
15. Storing required operating
cleaning conditions and cleanliness
equipment and 2.3. Identify and report
chemicals unacceptable equipment
16. Proper disposal and processing/
of waste from packaging area conditions
cleaning according to workplace
process procedures
17. Restoring 2.4. Store cleaning equipment
equipment and and chemicals according
processing/pac to workplace procedure
kaging area to 2.5. Dispose waste from
operating order cleaning process
18. Completing according to workplace
records and OHS requirements,
19. Regulatory/legi and regulatory/legislative
slative requirements
requirements 2.6. Restore equipment and
20. Workplace processing/packaging
requirements area to operating order
21. OHS according to workplace
requirements procedures
22. Manufacturers 2.7. Complete records in line
specifications with workplace
requirements
LESSON 7: LOAD AND UNLOAD RAW MATERIALS, PRODUCTS AND SUPPLIES (LD) (Note: Research components should be included in all activities)
1. Selection of The learner demonstrates The learner demonstrates LO1. Load and unload raw TLE_AFFP9- CBLM III
loading and understanding of proper independently the given materials, products and 12LD-IVa-e-1 Fish Capture.
unloading procedure in loading and procedures in loading and supplies. Module II.
procedures unloading of raw unloading raw materials, 1.1. Select loading and Lesson I.
2. Basic principles materials, products and products and supplies in food unloading procedures pp. 3-11.
and procedures supplies in food (fish) (fish) processing in accordance according to workplace
for loading and processing. with workplace requirement. and OHS requirements
unloading
(640 Hours)
LEARNING
MATERIALS
3. Identifying 1.2. Identify and handle
dangerous or dangerous or hazardous
hazardous raw raw materials, products
materials, and/or supplies in
products accordance with OHS,
and/or supplies regulatory and legislative
4. Identifying raw requirements
materials, 1.3. Identify raw materials,
products products and/or supplies
and/or supplies requiring special handling.
requiring 1.4. Follow special handling
special procedures according to
handling workplace requirements
and/or 1.5. Pack and unpack raw
documentation materials, products
5. Packing and and/or supplies
unpacking raw according to workplace
materials, requirements
products 1.6. Load raw materials,
and/or supplies products and/or supplies
6. Loading raw in accordance with
materials, relevant material loading
products regulations and workplace
and/or supplies procedures
7. Selection and 1.7. Select and use lifting aids
using of lifting and appliances according
aids and to loading procedures in
appliances compliance with
8. Unloading workplace requirements
activities and legislation
9. Identifying and 1.8. Conduct unloading
controlling activities safely and
hazards and efficiently according to
risks workplace requirements
(640 Hours)
LEARNING
MATERIALS
10. Material 1.9. Identify and control
loading hazards and risks
regulations according to OHS and
11. Workplace workplace requirements.
procedures 1.10. Implement controls
12. OHS according to OHS and
requirements workplace requirements.
13. Regulatory
and legislative
requirements
14. Proper LO2. Secure and protect TLE_AFFP9- CBLM III
distribution load 12LD-IVf-h-2 Fish Capture.
of load 2.1. Check load distribution to Module II.
15. Methods of ensure that it is even, legal Lesson II.
securing and and within the working pp. 12-21.
protecting capacity according to
load workplace procedures
16. Warehouse 2.2. Check load to ensure that
plan/Site dangerous goods and
layout and hazardous substances are
obstacles appropriately segregated in
17. Workplace accordance with regulatory
operating and workplace
procedures requirements
18. Hazard and 2.3. Secure load using the
risk correct load restraint and
identification protection equipment,
and control carrying and garage
19. Material conditions according to
loading workplace and OHS
regulations requirements
20. Workplace 2.4. Protect the load in
procedures accordance with legal and
(640 Hours)
LEARNING
MATERIALS
21. OHS workplace safety
requirements requirements
22. Regulatory
and
legislative
requirements
23. PPE
protective/sa
fety gadgets
24. Awareness of
Codes or
regulations
such as
HACCP and
GMP
25. Selection and LO3. Complete TLE_AFFP9- CBLM III
checking of documentation 12LD-IVi-j-3 Fish Capture.
raw 3.1. Select and check raw Module II.
materials, materials, products and/or Lesson III.
products supplies for ability to travel pp. 22-26.
and/or in accordance with relevant
supplies regulations/permit
inclusive of requirements
travel 3.2. Complete all required
documents records in accordance with
and permits legislative and workplace
26. Completing requirements
relevant
records
27. Legislative
requirements
28. Workplace
requirements
(640 Hours)
CODE BOOK LEGEND

Sample: TLE_AFFP9-12LD-IVf-h-2
LEGEND SAMPLE DOMAIN/ COMPONENT CODE
Technology and Personal Entrepreneurial Skills PECS

Learning Area and
Livelihood EducationAgri- Environment and Marketing EM
Strand/ Subject or TLE_AF
Fishery Use and Maintain Farm Processing Tools,
First Entry Specialization FP UT
Food (Fish) Processing Equipment and Utensils
9-12 Perform Estimation and Basic Calculation MC
Grade Level Grade10
Interpret Plans and Drawings ID
Load and unload raw Apply Food Safety and Sanitation OS
Domain/Content/ Implement Sampling Procedures SA
Uppercase Letter/s
Component/ Topic
materials, products LD
and supplies Inspect and Sort Raw Materials and Product IS
Dispense Non-bulk Ingredients NB
-
Prepare Raw and Packaging Materials and
PR
Supplies for Processing
Roman Numeral
*Zero if no specific quarter
Quarter Fourth Quarter IV Operate Equipment OE
Clean and Sanitize Equipment and
CS
Lowercase Letter/s Processing/Packaging Area
*Put a hyphen (-) in Load and Unload Raw Materials, Products and
between letters to indicate
Week Week six to eight f-h LD
Supplies
more than a specific week
-
Secure and protect
Arabic Number Competency
load
2
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.
(640 Hours)
SAMPLE AGRICULTURE AND FISHERY ARTS CURRICULUM MAP** (as of May 2016)
* Please note that these subjects have pre-requisites mentioned in the CG.
+
CG updated based on new Training Regulations of TESDA. **This is just a sample. Schools make their own curriculum
Other specializations with no prerequisites may be taken up during these semesters. maps considering the specializations to be offered. Subjects
may be taken up at any point during Grades 9-12.
(640 Hours)
Reference:
Technical Education and Skills Development Authority-Qualification Standards Office. Training Regulations for Food Processing NC II. Taguig City,
Philippines: TESDA, 2011.

Food Processing NC II CG

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Food Processing NC II CG

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K to 12 BASIC EDUCATION CURRICULUM

INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)

6. Safety LO 2. Implement food TLE_AFFP9- CBLM I

11. HACCP LO 3. Conduct work in TLE_AFFP9- 1. CBLM IV

Personal Entrepreneurial Competencies (PECS )

Personal Entrepreneurial Competencies (PECS )

CODE BOOK LEGEND

LEGEND SAMPLE DOMAIN/ COMPONENT CODE

Technology and Personal Entrepreneurial Skills PECS

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