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 The learner demonstrates The learner independently applies LO 1. Explain the morphology of
Arts understanding of the basic the basic concepts in Fishery Arts. fishes, evolution of fishes, and
concepts of Fishery Arts some fish culture facilities in the
country.

 Identify the external and

 Phases of Fish
Culture
 Concepts in Fish
Culture
 Classification of Fish
Culture
 Terminologies in the
study of Fish Culture
K to 12 Curriculum Guide version as of October 25, 2012 TLE – AFA – HORTICULTURRE & CROP PRODUCTION
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
The learner demonstrates The learner independently produces LO 1.Layout a fishpond for fish
understanding of Fish Culture fish for market or for home culture
consumption  Explain the phases or
aspects of fish culture
 Classify fish culture
 Analyze the importance of
fish culture and possible
marketing strategies for the
*LO – Learning Outcome 1
 CONTENT
 Compartments of a
fish pond and
functions
 Kinds of dikes and
gates
 Species of fish
commonly cultured in
ponds
 Fishpond Layout
 Measurement of
fishponds
 Classification of fishing gears
in the Philippines
 Construction and operations
of common fishing gears
 Terminologies in Fish
Processing
 Market Forms and Cuts and
body forms of fish
 Principle of Fish Preservation
K to 12 Curriculum Guide version as of October 25, 2012 TLE – AFA – HORTICULTURRE & CROP PRODUCTION
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
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
The learner demonstrates The learner independently creates LO.1 Prepare a fishing gear
understanding of Fish Capture simple fishing gear of his/her own  Explain the importance of
choice used in Fish Capture. 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
The learner demonstrates The learner independently processes LO 1. Preserve fish
understanding of the basic common fish species using the most  Determine the modern
principles of Fish Processing simple methods of Fish Preservation technology in fish
processing
*LO – Learning Outcome 2
 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
 Characteristics of Fresh Fish  Gain knowledge with the
from stale Fish terminologies used in fish
 Agents of Spoilage
processing
 Fish Curing Principles
 Tools and Equipment in fish  Identify the body forms of
preservation 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 3
K to 12 Curriculum Guide version as of October 25, 2012 TLE – AFA – HORTICULTURRE & CROP PRODUCTION *LO – Learning Outcome 4