K to 12 Curriculum Guide version as of October 25, 2012 TLE AFA HORTICULTURRE & CROP PRODUCTION *LO Learning Outcome 1

Kto12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION
AGRI-FISHERY ARTS- FISHERY
(EXPLORATORY)
Course Description:

This is an exploratory course which leads to FISHERY ARTS. It covers 6 competencies that a Grade 7 and 8 Technology and Livelihood Education
(TLE) student ought to possess, namely;1) Use Of tools and equipment 2) Perform Mensuration and Calculation 3 ) Interpret plans and layout 4) Practice
occupational Health and safety 5) Maintenance of Tools and Equipment and 6) Basic Principles in Fish Production.

The preliminaries of this course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts related to the
course and; 3) exploration of business opportunities.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
LESSON 1: FISHERY
Basic Concepts in Fishery
Arts









The learner demonstrates
understanding of the basic
concepts of Fishery Arts







The learner independently applies
the basic concepts in Fishery Arts.







LO 1. Explain the morphology of
fishes, evolution of fishes, and
some fish culture facilities in the
country.

Identify the external and
internal parts of a fish
Explore the basic principles in
fishery arts
Discuss the functions of the
most important parts of the
body of a fish
Enumerate the facilities
needed in fish culture, fish
capture and fish preservation
LESSON 2: FISH CULTURE

Phases of Fish
Culture
Concepts in Fish
Culture
Classification of Fish
Culture
Terminologies in the
study of Fish Culture
The learner demonstrates
understanding of Fish Culture







The learner independently produces
fish for market or for home
consumption






LO 1.Layout a fishpond for fish
culture
Explain the phases or
aspects of fish culture
Classify fish culture
Analyze the importance of
fish culture and possible
marketing strategies for the
K to 12 Curriculum Guide version as of October 25, 2012 TLE AFA HORTICULTURRE & CROP PRODUCTION *LO Learning Outcome 2
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
Compartments of a
fish pond and
functions
Kinds of dikes and
gates
Species of fish
commonly cultured in
ponds
Fishpond Layout
Measurement of
fishponds







species of fish raised
Layout an ideal pond for
fish production
Interpret layout of fishponds
Perform mensuration on
the dimensions of an ideal
fishpond
Determine the tools and
equipment used in fish
culture and their
maintenance
LESSON 3:FISH CAPTURE

Classification of fishing gears
in the Philippines
Construction and operations
of common fishing gears



The learner demonstrates
understanding of Fish Capture







The learner independently creates
simple fishing gear of his/her own
choice used in Fish Capture.












LO.1 Prepare a fishing gear
Explain the importance of
knowing the classification
of fishing gear used in the
Philippines
Familiarize the learners
with the simple construction
and operation of common
fishing gear
Practice the proper ways of
handling the fishing gear
and safety measures in the
operation of the fishing
gears used in fish capture
Identify the different fishing
gear used in the Philippines
Create a simple fishing gear
made of indigenous materials

LESSON 4: FISH PROCESSING
Terminologies in Fish
Processing
Market Forms and Cuts and
body forms of fish
Principle of Fish Preservation
The learner demonstrates
understanding of the basic
principles of Fish Processing


The learner independently processes
common fish species using the most
simple methods of Fish Preservation


LO 1. Preserve fish
Determine the modern
technology in fish
processing
K to 12 Curriculum Guide version as of October 25, 2012 TLE AFA HORTICULTURRE & CROP PRODUCTION *LO Learning Outcome 3
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
Characteristics of Fresh Fish
from stale Fish
Agents of Spoilage
Fish Curing Principles
Tools and Equipment in fish
preservation















Gain knowledge with the
terminologies used in fish
processing
Identify the body forms of
fish
Explain the principles of
fish preservation
Characterize a fresh and
stale fish
Classify bacteria and
enzymes
Enumerate and explain the
types of fish curing and the
principles of each type
Perform some of the
methods of cutting fish
Familiarize with some tools
and equipment in fish
preservation like canning
Maintain the usability of
tools and equipment used
in fish processing
Explain the safety
precautions in dealing with
chemicals used in fish
preservation
Handle the chemicals
properly
Calculate the exact amount
of each materials used in
fish preservation
K to 12 Curriculum Guide version as of October 25, 2012 TLE AFA HORTICULTURRE & CROP PRODUCTION *LO Learning Outcome 4