CG2TLEHEFoods

8/2/2019 CG2TLEHEFoods

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2010 SECONDARY EDUCATION CURRICULUMCareer Pathways Technology and Livelihood Education

Program Standard: The learner demonstrates understanding of his/her Personal Entrepreneurial Competencies (PECs), the environment and market,

and process/production and delivery of quality products/services in order to contribute to the sustainable use of resources and toeconomic productivity.

Home Economics Foods and Food Service

Standard at theFirst Year Level

Standard at theSecond Year Level

Standard at theThird Year Level

Standard at theFourth Year Level

The learner demonstratesunderstanding of his/her PECs, theenvironment and market, and theprocess and delivery of quality cookedand baked products.

The learner demonstrates understandingof his/her PECs, the environment andmarket, and the process and delivery ofquality processed foods (meat, fish, fruitsand vegetables) and drinks (juice, wineand coffee).

The learner demonstratesunderstanding of his/her PECs, theenvironment and market, and theprocess and delivery of qualityservices in menu planning, quantitycookery, dining room preparation,bartending and catering.

Learners, individually or as a team,demonstrate understanding of appliedsocial entrepreneurship in putting up,managing and expanding a smallbusiness/enterprise.


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Home Economics Foods and Food Service II

General Standard: The learner demonstrates understanding of his/her PECs, the environment and market, and the process and delivery of quality processed foods(meat, fish, fruits and vegetables, drinks, juices and coffee)

Quarter 1

Stage 1: Results/Outcomes Stage 2: AssessmentStandard Essential At the level of

Content Performance Understanding QuestionProduct/

Performance Understanding Performance

The learnerdemonstratesunderstanding ofPersonalEntrepreneurialCompetencies(PECs): Characteristics Attributes Lifestyles Skills Traits

Analysis andinterpretation ofPECs by cluster Achievement Planning Power

The learnerprepares aplan of actionthataddresseshis/her areasofdevelopmentbased on his/ her PECs

and improvesfurtherhis/her areasof strength.

Successfulentrepreneurscontinuouslydevelop andimprove PECsin meatprocessing

How does oneensure successin a chosencareer?

Plan of actionaddressingones areas ofdevelopmentbased on PECsand improvingfurther onesareas ofstrength

Explanation :Describe their PECs focusingon strengths and developmentareas.Criteria: Clear Comprehensive Concise

Interpretation

Compare their PECs with thoseof a successful practitionerCriteria: Objective Focus Conclusive

ApplicationApply their PECsin pursuing a chosenentrepreneurial activityCriteria: Appropriate Effective Practical

PerspectiveExpress their thoughts on theimportant of PECs from theviewpoint of a seasoned

Assessment of the plan of actionbased on the following criteria: Comprehensiveness Appropriateness of strategies

in terms of addressingpersonal areas of developmentbased on ones PECs andimproving further ones areasof strength

Doability


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The learnerdemonstratesunderstanding of

the environmentand market:

Key Ideas- consumers

needs andwants;

- existingindustry thatrelates with acareer choice

The learnerformulates abusiness idea

based on theanalysis oftheimmediateenvironmentand market

The needs andwants of thetarget market

and industryhelp determinethe product tobe producedand/or serviceto be offered.

Ones choice ofentrepreneurialactivity is

influenced bythe needs and

How does onedetermine theneeds and

wants of thetarget marketand industry inan immediatecommunity?

How does oneselect anentrepreneurial

activity to bepursued?

Formulation ofa business ideabased on the

analysis of theimmediateenvironmentand market.

Criteria: Valid Relevant Plausible Sensitive

EmpathyExpress their feelings of anentrepreneur who finds difficultyin coping with the PECs of achosen career

Criteria: Open Objective Sensitive

Self-KnowledgeBased on the results of theirPECs, assess their level ofconfidence as a prospectiveentrepreneur in meat

processingCriteria: Reflective Insightful Objective

Explanation :Explain the importance of theimmediate environment andmarket in identifying businessopportunityCriteria: Clear Comprehensive Concise Coherence

Interpretation :Interpret the data gathered fromthe immediate environment andmarket in identifying business

Assessment of the formulatedbusiness idea based on thefollowing criteria:

Profitable Feasible Practical Responsive to consumer

needs Innovative


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or entrepre-neurial activity;and

- product/ service thatsatisfies theneeds andwants of targetcustomers

Key Processes

- SWOTanalysis

- Opportunityseeking andseizing

wants ofconsumers.

Seeking andrespondingeffectively to abusinessopportunity arethe basis forstarting andmaintainingsuccessfulbusinessventure.

How can onerespondeffectively to abusinessopportunity?

opportunitiesCriteria: Reliable Accurate Objective Relevance Valid

ApplicationGenerate business ideas fromdata analysis

Criteria: Appropriate Innovative Practical

PerspectiveExpress from the point of viewof a business owner theimportance of scanning theenvironment and market in

generating business ideasCriteria: Valid Relevance Insightful

EmpathyExpress their feelings whenentrepreneurs offer the sametype of business in a certainlocalityCriteria: Objective Persuasive Sensitive Open-minded

Self-KnowledgeSelf-assess their level ofconfidence in formulatingbusiness ideas


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Criteria: Reflective Insightful Objective


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Content Performance Understanding Question Product/ Performance Understanding Performance

The learnerdemonstratesunderstanding ofbasic conceptsand principlesunderlying theprocess anddelivery inprocessing meat.

process flow inthe variousmethods ofprocessing meatand poultry suchas drying,smoking, salting,freezing, chilling,canning, andcuring, etc.

project plan

four (4) Ms(manpower,materials,machine,

methods) ofprocessing meat

evaluation ofproducts

cost ofproduction

pricing ofproducts

The learnerproducesmarketableoriginal/new processedmeatproductsfollowing thebasicconcepts andprinciplesunderlyingthe processand deliveryin processingmeat.

Applying thebasic conceptsand principlesunderlying theprocess anddelivery inprocessingmeat isessentialinproducingmarketableprocessedmeat products.

Why do weneed tounderstand thebasic conceptsand principlesunderlying theprocess anddelivery inprocessingmeat?

Marketableoriginal/newprocessedmeat products,following thebasic conceptsand principlesunderlying theprocess anddelivery inprocessingmeat

Demonstrationof the processin thepreparation ofmarketableprocessedmeat products

Explanation :Explain the basic concepts andprinciples underlying theprocess and delivery inprocessing meat.Criteria: Clear

Comprehensive Scientific basis

Interpretation:Show the significance of theprocess and delivery ofprocessing meat in producingnew products.Criteria Original

Creative

Application:Exhibit marketable processedmeat products following theprocess and delivery inprocessing meat.Criteria Original Creative Nutritive Value Cost

Perspective:Compare and contrast variousmethods and techniques inprocessing meat.Criteria: Clear Concise Appropriate

Assessment of processed meatproducts based on marketability(quality, appearance, price) andoriginality (value-added,uniqueness)

Assessment of performance Compliance with standards

(tools, equipment, materials) Application of procedure Observance of work habits Speed/Time


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packaging andmarketing ofproducts

Empathy:Share their thoughts on how itfeels to have gainful returns inprocessing meat.Criteria: Profitable Quality

Self-Knowledge:Self-assess their knowledge inproducing marketableprocessed meat products.

Clear Self-Confidence


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Quarter 2





Analysis andinterpretation of

PECs by cluster Achievement Planning Power

The learnerprepares aplan of actionthataddresseshis/her areasofdevelopmentbased on his/ her PECsand improvesfurtherhis/her areasof strength.

Successfulentrepreneurscontinuouslydevelop andimprove PECsin fishprocessing



Explanation :Describe their PECs focusingon strengths anddevelopmental areas.Criteria: Clear Comprehensive Concise

InterpretationCompare their PECs with thoseof a successful practitionerCriteria: Objective Focus

Conclusive

ApplicationApply their PECsin pursuing a chosenentrepreneurial activityCriteria: Appropriate Effective Practical

PerspectiveExpress their thoughts from theviewpoint of a seasonedentrepreneur the importance ofPECsCriteria: Valid Relevant Plausible Sensitive



Doability


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The learnerdemonstratesunderstanding ofthe environmentand market:


needs and

wants; - existingindustry thatrelates with acareer choiceor entrepre-neurial activity;and

- product/ service thatsatisfies the

The learnerformulates abusiness ideabased on theanalysis oftheimmediateenvironmentand market

The needs andwants of thetarget marketand industryhelp determinethe product tobe producedand/or serviceto be offered.

Ones choice ofentrepreneurialactivity isinfluenced bythe needs andwants ofconsumers.

Seeking andrespondingeffectively to a

How does onedetermine theneeds andwants of thetarget marketand industryfrom a town/city?

How does oneselect anentrepreneurialactivity to bepursued?

How can onerespondeffectively to a

Formulation ofa business ideabased on theanalysis of theimmediateenvironmentand market.

EmpathyExpress the feelings of anentrepreneur who finds difficultyin coping with the PECs of achosen career.Criteria: Open Objective Sensitive

Self-KnowledgeAssess, based on the results oftheir PECs, their level ofconfidence as a prospectiveentrepreneur in fish processing.Criteria: Reflective Insightful Objective


Interpretation :Interpret the data gathered fromthe immediate environment andmarket in identifying businessopportunitiesCriteria: Reliable Accurate Objective

Assessment of the formulatedbusiness idea based on thefollowing criteria: Profitable Feasible Practical Responsive to consumer

needs Innovative


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needs andwants of targetcustomers

Key Processes- SWOT

analysis - Opportunity

seeking andseizing

businessopportunity arethe basis forstarting andmaintainingsuccessfulbusinessventure.

businessopportunity?

Relevance Valid

ApplicationGenerate business ideas fromdata analysisCriteria: Appropriate Innovative Practical

PerspectiveExpress from the point of viewof a business owner theimportance of scanning theenvironment and market ingenerating business ideasCriteria: Valid Relevance Insightful

EmpathyExpress their feelings whenentrepreneurs offer the sametype of business in a certainlocalityCriteria: Objective Persuasive Sensitive Open-minded

Self-KnowledgeSelf-assess their level ofconfidence in formulatingbusiness ideasCriteria: Reflective Insightful Objective


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The learnerdemonstratesunderstanding ofbasic conceptsand principlesunderlying theprocess anddelivery inprocessing fish:

process flow inprocessingfish such ascuring, salting,smoking,canning, etc.

project plan

four (4) Ms(manpower,materials,machine,methods) ofproduction

evaluation ofprocessed fishproducts

cost ofproduction

pricing ofproducts

The learnerproducesmarketableoriginal/new products,following thebasicconcepts andprinciplesunderlying theprocess anddelivery inprocessingfish.

Applying thebasic conceptsand principlesunderlying theprocess anddelivery in fishprocessing isessential inproducingmarketableprocessed fish.

Why do we needto understandthe basicconcepts andprinciples under-lying the processand delivery inprocessing fish?

Marketableoriginal/newproducts,following thebasic conceptsand principlesunderlying theprocess anddelivery inprocessing fish

Demonstration ofthe process in thepreparation ofmarketableprocessed fish

Explanation :Explain the basic concepts andprinciples underlying theprocess and delivery inprocessing fish.Criteria:

Clear Comprehensive

Interpretation:Show the significance of theprocess and delivery ofprocessing fish in producingnew products.

Criteria Original Creative

Application:Exhibit marketable processedfish products following theprocess and delivery in fishprocessing.Criteria Original Creative Nutritive Value Cost

Perspective:Compare and contrast thedifferent techniques inprocessing fish.Criteria: Clear

Assessment of processed fishbased on marketability (quality,appearance, price) and originality(value-added, uniqueness)




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Concise Appropriate

Empathy:Share their thoughts on how itfeels to have gainful returns inprocessing fish.Criteria: Profitable Quality

Self-Knowledge:Self-assess their knowledge inproducing marketableprocessed fish products.Criteria:



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Quarter 3





Analysis andinterpretation of

PECs by cluster Achievement Planning Power


Successfulentrepreneurscontinuouslydevelop andimprove PECsin fruits andvegetableprocessing.



Explanation :Describe their PECs focusingon strengths anddevelopmental areas.Criteria: Clear Comprehensive Concise


ConclusiveApplicationApply their PECs in pursuing achosen entrepreneurial activityCriteria: Appropriate Effective Practical




Doability


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needs and

wants;

- existingindustry thatrelates with acareer choiceor entrepre-neurial activity;and

- product/ service thatsatisfies the




Seeking andrespondingeffectively to a

How does onedetermine theneeds andwants of thetarget marketand industryfrom a province?


How can onerespondeffectively to a

Formulation ofa business ideabased on theanalysis of theimmediateenvironmentand market

EmpathyExpress their feelings if you arean entrepreneur who findsdifficulty in coping with thePECs of a chosen careerCriteria: Open Objective Sensitive

Self-KnowledgeBased on the results of theirPECs, their level of confidenceas a prospective entrepreneurin fruits and vegetableprocessing.Criteria: Reflective Insightful Objective


Interpretation :Interpret the data gathered fromthe immediate environment andmarket in identifying businessopportunitiesCriteria: Reliable Accurate Objective Relevance


needs Innovative


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Key Processes- SWOT


seeking andseizing



Valid

ApplicationGenerate business ideas fromdata analysisCriteria: Appropriate Innovative Practical

PerspectiveExpress from the point of viewof a business owner theimportance of scanning theenvironment and market ingenerating business ideas infruits and vegetable processing.Criteria: Valid Relevance Insightful

EmpathyExpress their feelings whenentrepreneurs offer the sametype of business in fruits andvegetable processing in certainlocalityCriteria: Objective Persuasive Sensitive Open-minded

Self-KnowledgeSelf-assess your level ofconfidence in formulatingbusiness ideasCriteria: Reflective Insightful Objective


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The learnerdemonstratesunderstanding ofbasic conceptsand principlesunderlying theprocess anddelivery inprocessing fruitsand vegetables:

process flow inprocessingfruits andvegetablessuch as jelly,

jam,marmalade,conserves,candiedglazed,pickled, etc.

project plan


evaluation ofprocessedfruits andvegetables

The learnerproducesmarketableoriginal/new processedfruits andvegetablesproducts,following thebasicconcepts andprinciplesunderlying theprocess anddelivery infruits andvegetablesprocessing.

Applying thebasic conceptsand principlesunderlying theprocess anddelivery inprocessing isessential toproducingmarketableprocessedfruits andvegetablesproducts.

Why do we needto understandthe basicconcepts andprinciplesunderlying theprocess anddelivery inprocessing fruitsand vegetables?

Marketableoriginal/newprocessed fruitsand vegetablesproducts,following thebasic conceptsand principlesunderlying theprocess anddelivery inprocessing fruitsand vegetables

Demonstration ofthe process in thepreparation ofmarketableprocessed fruitsand vegetablesproducts

Explanation :Explain the basic concepts andprinciples underlying theprocess and delivery inprocessing fruits andvegetables.Criteria: Clear Comprehensive

Interpretation:Show the significance of theprocess and delivery ofprocessing fruits andvegetables in producing newproducts.Criteria Original Creative

Application:Exhibit marketable processedfruits and vegetables followingthe process and delivery in fruitand vegetables processing.Criteria

Original Creative Nutritive Value Cost

Perspective:Compare and contrast theprocess and delivery of thedifferent fruits and vegetablesprocessing procedure.

Assessment of processed fruitsand vegetables based onmarketability (quality,appearance, price) and originality(value-added, uniqueness)




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cost ofproduction

pricing ofproducts


Criteria: Clear Concise Appropriate

Empathy:Share their thoughts on how itfeels to have gainful returns inprocessing fruits and vegetable.Criteria: Profitable Quality

Self-Knowledge:Self-assess their knowledge inproducing marketableprocessed fruits and vegetableproducts.Criteria:



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Quarter 4





Analysis andinterpretation ofPECs by cluster Achievement Planning Power


Successfulentrepreneurscontinuouslydevelop andimprove PECsin processingdrinks, juicesand coffeeproducts.



Explanation :Describe their PECs focusingon strengths and developmentareas.Criteria: Clear Comprehensive Concise


ConclusiveApplicationApply their PECs in pursuing achosen entrepreneurial activityCriteria: Appropriate Effective Practical




Doability


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needs andwants;

- existingindustry thatrelates with acareer choiceor entrepre-neurial activity;and

- product/




Seeking and

How does onedetermine theneeds andwants of thetarget marketand industryfrom a country?


How can one

Formulation ofa business ideabased on theanalysis of theimmediateenvironmentand market

EmpathyExpress their feelings if you are

an entrepreneur who findsdifficulty in coping with thePECs of a chosen careerCriteria: Open Objective Sensitive

Self-KnowledgeAssess, based on the results oftheir PECs, their level ofconfidence as a prospectiveentrepreneur in processingdrinks, juices, and coffeeproducts.Criteria: Reflective Insightful Objective

Explanation :Explain the importance of theimmediate environment andmarket in identifying businessopportunityCriteria: Clear Comprehensive

Concise Coherence

Interpretation :Interpret the data gathered fromthe immediate environment andmarket in identifying businessopportunitiesCriteria: Reliable Accurate


needs Innovative


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service thatsatisfies the


Key Processes- SWOT


seeking and

seizing

respondingeffectively to a


respondeffectively to a


Objective Relevance Valid

ApplicationGenerate business ideas fromdata analysis derived fromindustries related to drinks,

juices and coffee products.Criteria: Appropriate Innovative Practical

PerspectiveExpress from the point of viewof a business owner theimportance of scanning theenvironment and market ingenerating business ideasCriteria: Valid Relevance Insightful

EmpathyExpress their feelings whenentrepreneurs offer the sametype of business in a certainlocalityCriteria:

Objective Persuasive Sensitive Open-minded

Self-KnowledgeSelf-assess their level ofconfidence in formulatingbusiness ideasCriteria: Reflective


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Insightful Objective


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Stage 1: Results/Outcomes Stage 2: Assessment

Standard Essential At the level ofContent Performance Understanding Question

Product/ Performance Understanding Performance

The learnerdemonstratesunderstanding ofbasic conceptsand principlesunderlying theprocess anddelivery in foodprocessing:

process flow inprocessingdrinks, juicesand coffeesuch asmango juice,calamansi

juiceconcentrate,orange drink,guyabano

juice, gingertea or coffee,etc.

project plan


evaluation ofprocessed

drinks, juices

The learnerproducesmarketableoriginal/new processeddrinks, juicesand coffeeproducts,following thebasicconcepts andprinciplesunderlying theprocess anddelivery inprocessingdrinks, juicesand coffeeproducts.

Applying thebasic conceptsand principlesunderlying theprocess anddelivery inbaking foodprocessing isessential toproducingmarketableprocesseddrinks, juicesand coffeeproducts.

How are thebasic conceptsand principlesunderlying theprocess anddelivery in foodprocessingdemonstrated?

Marketableoriginal/newprocessed drinks,

juices and coffeeproducts,following thebasic conceptsand principlesunderlying theprocess anddelivery in foodprocessing

Demonstration ofthe process in thepreparation ofmarketableprocessed drinks,

juices and coffeeproducts

Explanation :Explain the basic concepts andprinciples underlying theprocess and delivery inprocessing drinks, juices andcoffee.Criteria: Clear Comprehensive

Interpretation:Show the significance of theprocess and delivery ofprocessing drinks, juices andcoffee in producing newproducts.Criteria Original Creative

Application:Exhibit marketable productsfollowing the process anddelivery in dinks, juices andcoffee.Criteria Original Creative Nutritive Value Cost

Perspective:Compare and contrast theprocess and delivery of thedifferent food processingprocedure.

1. Assessment of processeddrinks, juices and coffee basedon marketability (quality,appearance, price) andoriginality (value-added,uniqueness)

2. Assessment of performance Compliance with standards



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and coffeeproducts

cost ofproduction

pricing ofproducts


Criteria: Clear Concise Appropriate

Empathy:Share their thoughts on how itfeels to gainful returns inprocessing drinks, juices andcoffee products.Criteria:

Profitable Quality

Self-Knowledge:Self-assess their knowledge inproducing marketableprocessed juices, drinks andcoffee products.Criteria:



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TEACHING GUIDE

Home Economics Foods and Food Service II

General Standard : The learner demonstrates understanding of PersonalEntrepreneurial Competencies (PECs), the environment andmarket, and the process/production and delivery of qualityprocessed foods (meat, fish, fruits and vegetables) and drinks(juice, wine and coffee).


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Quarter 1 : Meat Processing Topic: Personal EntrepreneurialCompetencies (PECs)

Time Frame: 2 days

Stage 1Content Standard:The learner demonstrates understanding of PersonalEntrepreneurial Competencies (PECs) such as characteristics,attributes, lifestyles, skills, traits, etc. in meat processing.

Analysis and interpretation of PECs by achievement, planningand power clusters.

Performance Standard:The learner prepares, based on PECs, a plan of action thataddresses his/her areas of development and areas of strength.

Essential Understanding(s):Successful entrepreneurs like those engaged in the businesscooking, continuously develop and improve their PECs in meatprocessing.

Essential Question(s):How does one ensure success in a chosen entrepreneurial careerlike meat processing ?

Learners will know: Personal competencies

- Characteristics- Attributes- Lifestyles- Skills- Traits

Cluster of PECs- Achievement

- Planning- Power

Learners will be able to: Analyze the competencies of PECs Interpret the clusters of PECs such as achievement, planningand power Prepare a plan of action Improve areas of strength


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Stage 2Product or Performance Task :Plan of action, based on PECs,addressing ones areas of developmentand areas of strength.

Evidence at the level of understandingLearners should be able to demonstrateunderstanding by covering the six (6)facets of understanding:Explanation: Describe their PECsfocusing on strengths and developmentareas.Criteria:

a. Clearb. Comprehensivec. Concise

Interpretation: Compare their PECs withthose of a successful practitioner. Criteria:

a. Objectiveb. Focused

c. ConclusiveApplication: Apply their PECs inpursuing a chosen entrepreneurialactivity.Criteria:

a. Appropriateb. Effectivec. Practical

Perspective: Express their thoughts onthe importance of PECs from theviewpoint of a seasoned entrepreneur.Criteria:

a. Validb. Relevantc. Plausibled. Sensitive

Evidence at the level of performance

Assessment of the plan of action based onthe following criteria:

1. Comprehensiveness2. Appropriateness of strategies in terms of

addressing personal areas of developmentand improving ones areas of strength

3. Doability


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Empathy: Express the feelings of anentrepreneur who finds difficulty in copingwith the PECs of a chosen career.Criteria:

a. Open-mindedb. Objectivec. Sensitive

Self-knowledge: Based on the results of

PECs, assess their level of confidence asa prospective entrepreneur in cooking.Criteria:

a. Reflectiveb. Insightfulc. Objective


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Stage 3Teaching - Learning Sequence:

1. EXPLORE Ask learners to name people in the community who are successful in their business in meat processing

Why are they successful?Do you wish to be like them?

Explain to learners the importance of assessing their PECs Guide learners in assessing their PECs on the following:

CharacterAttributeLifestyleSkillsTraits

(Note: Refer to Appendix A for a copy of the PECs. This could be reproduced according to the number of learners in class) Assist learners in analyzing and interpreting the results of the assessment of their PECs. Refer to Appendix B on how to

interpret the results of PECs. Ask EQ to draw out the initial understanding of learners about how entrepreneurs succeed in their chosen career. Teacher may

distribute meta cards for students to write their answers. These may be posted on the wall and revisited during the FIRMINGUP.

2. FIRM UP In order to firm up their understanding, learners may be asked to work individually or in groups in collecting information about

how entrepreneurs engaged in meat processing succeed. Some suggested activities: interview with successful entrepreneursin meat processing, inviting successful entrepreneurs as resource persons in class, video documentaries of successfulentrepreneurs, web searching, etc.

Have learners analyze (in the form of a chart, Venn Diagram or Comparison Alley, etc.) the similarities and differences amongsuccessful entrepreneurs engaged in meat processing using the following aspects: characteristics, traits, attributes, lifestyles,skills

Have learners reflect/ rethink their understanding of how entrepreneurs such as those engaged in meat processing succeed intheir chosen field. Refer students to their answers posted on the wall.

Process learners learning and check it against EU. Check learners understanding against the content standard.


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3. DEEPEN Have learners align their PECs with those of a successful entrepreneur of their choice. Have learners reflect on their development areas as well as their areas of strength. Ask what they plan to do with them. Ask learners to express the EU. Assess learners at the level of understanding. (Refer to the assessment in Stage 2 using the 6 FUs)

4. TRANSFER Have learners prepare a plan of action that addresses their areas of development and strength based on their PECs. Assess learners plan of action based on the criteria provided in Stage 2 (Assessment at the Level of Performance).

Resources/Materials/Equipment Needed Textbooks/KAB Modules Scripts Graphic organizers Charts/Pictures/Video/Multimedia Questionnaires/Checklists/Handouts/Survey Forms, etc. Profile of entrepreneurs


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Quarter 1 : Meat Processing Topic: Environment and Market Time Frame: 6 days

Stage 1Content Standard:The learner demonstrates understanding of the environmentand market for cooking as an entrepreneurial career.

Key Ideas- Consumer needs and wants- Existing industry related to cooking meal products- Products/services that satisfy the needs and

wants of target customers Key Processes

- SWOT analysis- Formulation of business ideas- Opportunity seeking and seizing

Performance Standard:The learner formulates a business idea based on the analysis of theimmediate environment and market for processed meat.

Essential Understanding(s):The needs and wants of the target market and industry helpdetermine the product to be produced and/or service to be

offered.

Ones choice of entrepreneurial activity is influenced by theneeds and wants of consumers.

Seeking and responding effectively to a business opportunityare the bases for starting and maintaining a successfulbusiness venture.

Essential Question(s):How does one determine the needs and wants of the target marketand industry in the immediate community?

How does one select an entrepreneurial activity to be pursued?

How can one respond effectively to a business opportunity?

Learners will know: Consumer needs and wants Existing industry related to embroidery Products/services that satisfy the needs and wants of

target consumers SWOT analysis Formulation of business idea Opportunity seeking and seizing

Learners will be able to: Prepare SWOT analysis Formulate an action plan on business opportunity Formulate a business idea from data analysis


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Stage 2Product or Performance Task :Formulation of a business idea based onthe analysis of the immediate environmentand market.

Evidence at the level of understandingLearners should be able to demonstrateunderstanding by covering the six (6)facets of understanding:

Explanation: Explain the importance ofthe immediate environment and market inidentifying business opportunities in meatprocessing.

Criteria:a. Clearb. Comprehensivec. Concised. Coherent

Interpretation: Interpret the datagathered from the immediate environment

and market in identifying business.Opportunities in meat processing.Criteria:

a. Reliableb. Accuratec. Objectived. Relevante. Valid

Application: Generate business ideasfrom data analysis of processed meat.Criteria:

a. Appropriateb. Innovativec. Practical


Assessment of formulated business idea onthe following criteria:

Profitable Feasible Practical Responsive to consumer needs and

wants Innovative


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Perspective: Express from the point ofview of a business owner the importanceof scanning the environment and marketin generating business ideas processedmeat.Criteria:

a. Validb. Relevantc. Insightful

Empathy: Express their feelings whenentrepreneurs offer the same type ofbusiness in a community.Criteria:

a. Objectiveb. Persuasivec. Sensitive

d. Open-mindedSelf-knowledge: Self-assess their levelof confidence in formulating businessideas related to meat processing.Criteria:

a. Reflectiveb. Insightfulc. Objective


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Entrepreneurs who want to take advantage of business opportunities need to explore the economic, cultural, and socialconditions prevailing in the community. Needs and wants of people in a certain community that are not met may be considered asbusiness opportunities. Identifying the needs of the community, its resources, available local specialized skills, and appropriatetechnology can help a new entrepreneur in seizing a business opportunity. Hence, the learners shall:

1. EXPLORE Guide the learner in assessing their prior knowledge on environment and market for processed meat as an entrepreneurial lens

in generating business idea/s through a diagnostic test, K-W-L and other appropriate teaching and learning tools. Have the learner assess his/her immediate environment and market for processed meat to determine the existing industries,

needs and wants of target market with the use of the following:Survey questionnaire;Interview guide;Checklist, etc.SWOT analysis

Ask EQs to draw out learners understanding of environment and market in generating business ideas related to meat

processing.

2. FIRM UP Lead learners in analyzing the assessment conducted on the environment and market for processed meat in the immediate

locality. Assist learners in conducting a community mapping to identify business establishments or industries related to meat processing

in the immediate locality. Guide learners in making a graphical presentation of the information on meat processing as a result of the data-gathering

activity such as: interview, survey, community mapping, etc., Help learners in presenting the result of the data gathering activity reflective of the needs and wants of the target market forprocessed meat.

Ask the learner to do supplementary reading and other compensatory activity to support the information presented.

3. DEEPEN Assist learners in conducting an interview with a seasoned entrepreneur to gather salient information as regards the manner

he/she was able to seize a business opportunity related to meat processing.

Compare whether the information derived from the interview will complement/harmonize with their skills in formulating business


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ideas. Assess learners level of understanding. (Refer to the Assessment in Stage 2).

4. TRANSFER Ask the learner to formulate a business idea as a result of the SWOT analysis of the environment and market for processed

meat. Assess the learners business idea based on the criteria provided in Stage 2 (Assessment at the Level of Performance).

Resources/Materials/Equipment Needed: Textbooks KAB Modules Magazines/Journals/Articles on supply and demand and existing industry


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Beef Pork Poultry

Market forms of meatDifferent cuts of meatCharacteristics of meat used in processingNutritive valueIngredients in meat processingTools, utensils and materialsMethods of meat processing

Drying Smoking Salting Freezing and chilling Canning Curing

Safety and sanitationProject planningMeat processing

Pork tapa Pork ham Pork longanisa skinless Pork tocino Beef tapa Beef longanisa skinless Beef tocino Corned beef

Evaluation of processed meat productsCost of productionPricing of processed meatPackaging and marketing of processed meatproducts

Use market forms of meat in processingUse different cuts of meatRecognize characteristics of meatConserve nutritive value of meatUse the quality ingredientsUse the appropriate tools, utensils and materialsApply the methods of meat processing

Observe safety measures and sanitationPrepare project plan including the 4Ms of productionProduce processed meat products

Pork tapa Pork ham Pork longanisa skinless Pork tocino Beef tapa Beef longanisa skinless Beef tocino

Corned beefAssess processed meat productsCompute for the cost of production and selling price

Adopt appropriate packaging and marketing strategies



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B. PoultryKinds of poultry

ChickenBroilerCaponRoosterRack Cornish Goose HenStewing chicken

Turkery Duck Goose

Characteristics of quality poultryNutritive valueMarket forms of poultryTools, utensils and equipmentMethods of poultry processing

Drying Smoking Salting Freezing and chilling

Safety and sanitationProject planning4 Ms of productionPoultry processing

Chicken tocino Chicken ham Chicken tapa Chicken longanisa skinless

Evaluation of processed poultry products

Cost of productionPricing of productsPackaging and marketing

Differentiate the kinds of poultry

Recognize the characteristics of quality poultryConserve nutritive valueRecognize market forms of poultryUse tools, utensils and equipmentApply the methods of poultry processing

Drying Smoking

Salting Freezing and chillingObserve safety and sanitationPrepare a project plan for poultry processingApply the 4 Ms of productionProduce processed poultry

Assess of processed poultry products using rubrics andother tools for evaluationCompute for the cost of production and pricing of productsAdopt appropriate marketing strategies



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Stage 2Product or Performance Task :Marketable original/new meal products,following the basic concepts andprinciples underlying the process anddelivery in processing meat

Demonstration of the process in thepreparation of marketable processedmeat products

Evidence at the level of understandingLearners should be able to demonstrateunderstanding by covering the six (6)facets of understanding:

Explanation: Explain the basic conceptsand principles underlying the process anddelivery in processing meat.Criteria:

a. Clearb. Comprehensivec. Scientific basis

Interpretation: Show the significance ofthe process and delivery of processingmeat in producing new products. Criteria:

a. Originalb. Creative

Application: Exhibit marketableprocessed meat products following theprocess and delivery in processing.Criteria:

a. Originalb. Creativec. Nutritive Valued. Cost

Perspective: Compare and contrastvarious methods and techniques inprocessing meat.Criteria:

a. Clear

b. Concise


Assessment of processed meat productsbased on marketability (quality,appearance, price) and originality(value-added uniqueness)

Assessment of performance Compliance to standards (tools,

equipment, materials) Application of procedure Observance of work habits Speed/Time



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Career Pathways Technology and Livelihood Education

c. Appropriate

Empathy: Consider the returns ofproducing marketable processed meatproducts.Criteria:

a. Profitableb. Quality

Self-knowledge: Reflect on the

production process of processed meatproducts.Criteria:

a. Clearb. Self-confidence



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Meat processing is a very useful method of extending eating quality of food produced beyond daily consumption. There aresimple and easy ways of processing food that can be done in ordinary households for family consumption or even for incomegenerating activity. Processed foods such as longaniza, tocino and tapa also add variety of cooked food served for familybreakfast, the most important meal of the day.

1. Explore: Guide learners in assessing their prior knowledge and understanding in the production of processed meat products

through paper and pencil, performance test and other assessment tools.

Orient learners in understanding the curriculum framework CP-TLE- Foods and Food Service II, learning standards(content and performance standards), assessment tools and criteria. Guide learners survey a nearby eatery, food stalls, and the like. Let learners prepare survey questionnaire checklist

which will focus on:- types of processed meat products- presentation of processed meat products- ingredients used indigenous ingredients available in the community- demands for a particular product age, occupation, likes and dislikes

Provide learners pictures/video clips on the production of processed meat products. Guide learners understanding of the pictures and video presentation by asking leading questions focusing on theproduction of processed of meat products.

Guide learners in gaining initial understanding of the concepts and principles of processed meat products. Draw learners Essential Questions (EQ) from their initial understanding on the need to understand the basic concepts

and principles underlying the process of delivery in the production of processed meat.

2. Firm Up:

Guide learners research on the 4 Ms (materials, machine, method, and manpower) of production needed in producingquality processed meat products. Have learners gather essential information related to the production of processed meat. Learners can use any of thefollowing:

- interview with successful processor- web-based resources- reading materials (books, bulletins and others)

Guide learners in preparing a project plan on the production of processed meat products.

Have learners familiarize themselves with the different processes involved in producing processed meat products.



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Encourage learners to reflect, revise, and re think their understanding in consideration of the processes,information/learning in the production of meat products.

Have learners assess themselves on their understanding of the concepts of production of processed meat products.Check this against the content standard.

3. Deepen: Guide learners translate the project plan into a quality processed meat products based on the given standard procedure. Assist learners in computing for the cost of production and selling price of processed meat products. Encourage learners to reflect on and revise their project plan. Have learners express their understanding and check against the Essential Understanding (EU) and content standard in

producing processed meat products. Have learners assess their understanding. (Refer to stage 2, Assessment on the Level of Understanding)

4. Transfer: Have learners produce original/new marketable processed meat products. Encourage learners exhibit processed meat products (bazaar, food fair, etc.) Have learners assess their level of performance using criteria. (Refer to stage 2, Assessment on the Level of

Performance)

Resources/Materials/Equipment Needed: Textbooks Magazines/Journals KAB Modules Cooking utensils, tools and equipment Ingredients

Documents

CG2TLEHEFoods