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