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    Tambobong National High School: Food (Fish) Processing

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    kathryn soriano
    This document provides a table of specification (TOS) for a food (fish) processing course. It outlines 3 learning outcomes covering packaging equipment preparation, packaging of finished food products, and post packaging procedures. Each learning outcome is broken down into specific competencies and assigned a number of hours and items. The cognitive domains of remembering, understanding, applying, analyzing, evaluating and creating are used to classify item placement and difficulty levels of easy (60%), medium (30%), and difficult (10%).

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    Tambobong National High School: Food (Fish) Processing

    Uploaded by

    kathryn soriano
    26 views3 pages
    This document provides a table of specification (TOS) for a food (fish) processing course. It outlines 3 learning outcomes covering packaging equipment preparation, packaging of finished food products, and post packaging procedures. Each learning outcome is broken down into specific competencies and assigned a number of hours and items. The cognitive domains of remembering, understanding, applying, analyzing, evaluating and creating are used to classify item placement and difficulty levels of easy (60%), medium (30%), and difficult (10%).

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    This document provides a table of specification (TOS) for a food (fish) processing course. It outlines 3 learning outcomes covering packaging equipment preparation, packaging of finished food products, and post packaging procedures. Each learning outcome is broken down into specific competencies and assigned a number of hours and items. The cognitive domains of remembering, understanding, applying, analyzing, evaluating and creating are used to classify item placement and difficulty levels of easy (60%), medium (30%), and difficult (10%).

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    26 views3 pages

    Tambobong National High School: Food (Fish) Processing

    Uploaded by

    kathryn soriano
    This document provides a table of specification (TOS) for a food (fish) processing course. It outlines 3 learning outcomes covering packaging equipment preparation, packaging of finished food products, and post packaging procedures. Each learning outcome is broken down into specific competencies and assigned a number of hours and items. The cognitive domains of remembering, understanding, applying, analyzing, evaluating and creating are used to classify item placement and difficulty levels of easy (60%), medium (30%), and difficult (10%).

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    re

    Republic of the Philippines


    DEPARTMENT OF EDUCATION
    Region 1
    SCHOOLS DIVISION OFFICE I PANGASINAN
    TAMBOBONG NATIONAL HIGH SCHOOL
    SENIOR HIGH SCHOOL DEPARTMENT
    Dasol, Pangasinan

    Table of Specification (TOS)


    Food (Fish) Processing
    TVL-12
    No. No. % Item Placement Under Each Cognitive Domain
    of of
    Topic or Learning Competency Hou Item Easy 60% Medium 30 % Difficult 10 %
    rs s
    Remembering Understanding Applying Analyzin Evaluatin Creatin
    SECOND
    g g g
    LO1. Prepare packaging equipment, tools and 8 4 8 1-4
    materials
    1.1. Check and select packaging materials according to
    the finished/processed food products specifications
    1.2. Wash and sterilize packaging materials of varying
    sizes in accordance with manufacturer’s
    specifications
    1.3. Prepare appropriate tools and equipment
    according to specified packaging requirements.
    1.4. Check packaging equipment according to
    manufacturer’s specifications
    1.5. Monitor the operation of packaging equipment to
    ensure conformity with specified product output.
    1.6. Cool to room temperature the finished/processed
    products as required.
    LO2. Undertake packaging of finished/processed 8 4 8 5-8
    food products
    2.1. Place cooled cured products in appropriate
    packaging materials.
    2.2. Place salted eggs in trays/boxes in accordance with
    specifications
    2.3. Package and seal fermented /pickled products
    hermetically according to enterprise requirements
    2.4. Wrap cooled processed products clean according to
    specifications
    2.5. Seal canned/bottled products hermetically
    according to approved specifications
    2.6. Hot pack sugar concentrated finished products in
    dry sterile glass bottles
    2.7. Package dried/dehydrated food materials in
    appropriate packaging materials
    LO3. Perform post packaging procedures 8 4 8 9-12

    3.1. Seal and label packaged finished/processed food


    products according to specifications.
    3.2. Check condition of packaged finished/ processed food
    products to ensure conformity with specified outputs.
    3.3. Store packaged finished/processed food products
    SEMESTER: FIRST QUARTER

    Noted by:
    Kathryn C. Soriano_ Mr. Ferdinand R. Balaoing Ms. Liane Boston
    Teacher Principal IV PSDS

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