Republic of the Philippines

Department of Education
Region XII
Schools Division of Cotabato City
District III
NOTRE DAME VILLAGE NATIONAL HIGH SHOOL
Cotabato City
LESSON MANAGEMENT PLAN
Subject: FOOD (FISH) PROCESSING 9 GRADE LEVEL: 9____
Teacher: ROSSMIN R. UDAY______ SECTION/S:__________
QUARTE DURATIO CONTENT STANDARD PERFORMANCE STANDARD MOST ESSENTIAL LEARNING CODE DELIVERY DATE DELIVERED REMARKS
R N The learner should COMPETENCIES MODE
The learner demonstrates be able to…
From to
understanding of…
Basic concepts and Basic concepts and Explain basic concepts food (fish) Online, August August
First Week 1 underlying theories in underlying theories in food processing Modular 24, 25,
food (fish) processing. (fish) processing. 2020 2020

Discuss the relevance of the course Online, August August

Modular 26, 26,
2020 2020
Explain on opportunities for food Online, August August
(fish) processing as a career Modular 27, 28,
2020 2020
one’s Personal recognizes his/her LO 1. Recognize Personal TLE_PECS9- Online,
Week 2 Competencies and Skills Personal Entrepreneurial Entrepreneurial Competencies and 00-1 Modular Sept. Sept.
(PECs) in Food Processing Competencies and Skills Skills (PECSs) needed in Food 1, 1,
(PECSs) and prepares an Processing 2020 2020
activity plan that aligns with 1.1. Assess one’s PECSs:
that of a characteristics,
practitioner/entrepreneur in attributes, lifestyle, skills, traits
Food Processing
QUARTE DURATIO CONTENT STANDARD PERFORMANCE STANDARD MOST ESSENTIAL LEARNING CODE DELIVERY DATE DELIVERED REMARKS
R N The learner should COMPETENCIES MODE
The learner demonstrates be able to…
From To
understanding of…
1.2. Assess practitioner’s: TLE_PECS9- Online, Sept. Sept.
characteristics, attributes, lifestyle, 00-1 Modular 2, 2,
skills, traits 2020 2020

1.3. Compare one’s PECSS with that TLE_PECS9- Online, Sept. Sept.
of a practitioner /entrepreneur 00-1 Modular 3, 3,
2020 2020
1.4. Align one’s PECSS with that of a TLE_PECS9- Online, Sept. Sept.
practitioner/entrepreneur 00-1 Modular 4, 4,
2020 2020

First Week 3 Environment and market creates a business vicinity LO 1. Recognize and understand the TLE_EM9- Online, Sept. Sept.
in Food Processing in map reflective of potential market in Food Processing 00-1 Modular 7, 8,
one’s town/municipality. Food Processing market 1.1. Identify the players/ competitors 2020 2020
within the locality/town. within the town

1.2. Identify the different TLE_EM9- Online, Sept. Sept.

products/services available in the 00-1 Modular 9, 11,
market 2020 2020
Week 4 LO 2. Recognize the potential TLE_EM9- Online, Sept. Sept.
customer/market in Food Processing 00-2 Modular 14, 15,
2.1. Identify the profile of potential 2020 2020
Customers

2.2. Identify the customer’s needs TLE_EM9- Online, Sept. Sept.

and wants through consumer analysis 00-2 Modular 16, 17,
2020 2020
2.3. Conduct consumer/market TLE_EM9- Online, Sept. Sept.
analysis 00-2 Modular 18, 18,
2020 2020
QUARTE DURATIO CONTENT STANDARD PERFORMANCE STANDARD MOST ESSENTIAL LEARNING CODE DELIVERY DATE DELIVERED REMARKS
R N The learner should COMPETENCIES MODE
The learner demonstrates be able to…
From To
understanding of…
Week 5 LO 3. Create new business ideas in TLE_EM9- Online, Sept. Sept.
Food Processing business by using 00-3 Modular 21, 22,
various techniques 2020 2020
3.1. Explore ways of generating
business idea from ones’ own
characteristics/attributes

3.2. Generate business ideas using TLE_EM9- Online, Sept. Sept.

product 00-3 Modular 23, 24,
innovation from irritants, trends and 2020 2020
emerging needs

3.3. Generate business ideas using TLE_EM9- Online, Sept. Sept.

Serendipity Walk 00-3 Modular 25, 25,
2020 2020
implementing or Given procedures of O 1. Prepare for sampling TLE_AFFP9S Online,
Week 6 employing sampling implementing or employing 1.1. Identify sampling requirements A-Ia-c-1 Modular Sept. Sept.
procedures. sampling procedures. in accordance with sampling plan 28, 29,
2020 2020
1.2. Prepare sampling equipment TLE_AFFP9S Online,
container and labels according to A-Ia-c-1 Modular Sept. Oct.
sampling requirements 30, 2,
2020 2020
implementing or Given procedures of LO 2. Collect samples TLE_AFFP9S Online, Oct. Oct.
Week 7 employing sampling implementing or employing 2.1. Collect and transfer samples A-Id-j-2 Modular 5, 5,
procedures. sampling procedures. under controlled condition 2020 2020

2.2. Handle samples to preserve TLE_AFFP9S Online, Oct. Oct.

them and the source integrity A-Id-j-2 Modular 6, 6,
according to sampling requirement 2020 2020
and OHS requirements
 2.3. Identify and report defects or TLE_AFFP9S Online, Oct. Oct.
abnormalities in source material A-Id-j-2 Modular 7, 7,
and/or sample according to 2020 2020
workplace requirements

2.4. Record sample information TLE_AFFP9S Online, Oct. Oct.

according to workplace procedures A-Id-j-2 Modular 8, 8,
2020 2020
2.5. Clean and maintain the TLE_AFFP9S Online, Oct. Oct.
workplace according to workplace A-Id-j-2 Modular 9, 9,
standards 2020 2020

Week 8