Rev K 10 Tle Afa9&10

Republic of the Philippines
Department of Education
DepEd Complex, Meralco Avenue
Pasig City
REVISED K TO 10 CURRICULUM GUIDE
TECHNOLOGY AND LIVELIHOOD EDUCATION

(TLE)
Grades 9 to Grade 10
AGRICULTURE AND FISHERY ARTS
K to 12 BASIC EDUCATION CURRICULUM
Technology and Livelihood Education (TLE)
Grades 9 to 10- AGRICULTURE AND FISHERY ARTS (AFA)
Component/Sector: AFA-Animal Production

Description: This is a course in Agriculture and Fishery Arts consisting of the core competencies in Animal Production intended for Grades 9 and 10
learners.
Quarter I
CONTENT PERFORMANCE LEARNING COMPETENCIES CODE

STANDARD STANDARD
The learner…
CONTENT The learner The learner…
demonstrates an
understanding in/of…
Maintaining poultry tools, equipment, the concepts and skills performs poultry 1. discusses the procedures in maintaining TLE_AFA_
house, and facilities in poultry production production poultry tools, equipment, house, and AP9/10-
● pre-operational check-up practices facilities according to industry standards. I/III-a-1
● cleaning of tools, equipment, house,
and facilities
● inspection of tools, equipment
house, and facilities
● proper upkeep of equipment
Optimum poultry environment 2. determines the proper poultry TLE_AFA_

● temperature environment management AP9/10-
● relative humidity I/III-a-b-2
● air velocity
● lighting
● ventilation system
● air quality
K to 12 Technology and Livelihood Education Curriculum Guide Page 2of 38

Learning Materials are uploaded at http://lrmds.deped.gov.ph
Poultry Brooding and Growing 3. performs brooding and growing TLE_AFA_
● cleaning and disinfecting poultry chicks/broiler AP9/10-
houses I/III-b-c-3
● preparing materials for brooding
and growing chicks
● installation of chick guard curtains
and portable heater
● feeding
● maintaining different types of litter
Maintaining the growth of the broiler

● feeds and feeding
● different feeding additives
● record-keeping
Health Management in Poultry Raising 4. discusses poultry health management TLE_AFA_

● water hygiene AP9/10-
● vaccination I/III-d-4
● immunization
● preventive medication
● biosecurity
Broiler harvesting technique in accordance 5. discusses broiler harvesting technique in TLE_AFA_

with industry standard accordance with industry standard AP9/10-
I/III-d-e-5
Housing requirement for weaner, grower concepts and skills in performs swine 6. layout housing requirement for weaner, TLE_AFA_
and finisher swine raising production grower, and finisher AP9/10-
● floor space requirement practices I/III-e-f-6
● layout

Maintaining housing, facilities, tools, and 7. determines the proper maintenance of TLE_AFA_
equipment for swine production housing facilities, tools, and equipment AP9/10-
● pre-operational check-up for swine production I/III-f-7
● cleaning of tools, equipment house,
and facilities
● inspection of tools, equipment
house, and facilities
● proper upkeep of equipment
Swine Feeding Management 8. discusses swine feeding management TLE_AFA_

● Importance of balanced feed ration according to industry standard AP9/10-
● Sources of nutrients found in feeds I/III-g-8
● Stages of swine growth and their
feeding management
● Feeding guidelines for weaner,
grower, and finisher
● grower to finisher ration
management
Weaner 9. discusses characteristics of good TLE_AFA_

● characteristics of desirable weaner weaner AP9/10-
● commercial, semi-commercial, and I/III-g-h-9
backyard practices
Health Management for weaner, grower, 10. performs the administration of vitamins TLE_AFA_
and finisher AP9/10-
● water hygiene I/III-h-i-10
● vaccination
● immunization
● preventive medication
● biosecurity

Grower/Finisher Bedding Practices TLE_AFA_
● suitable bedding materials 11. prepares beddings for grower/finisher AP9/10-
● bedding management I/III-i-11
Quarter II

STANDARD STANDARD
The learner…
CONTENT
The learner The learner…
demonstrates an
Maintaining housing facilities, tools, concepts and skills in performs small 1. performs inspections on facilities, TLE_AFA
equipment, and surrounding area for small small ruminant ruminant tools, equipment, and the _AP9/10-
ruminants production production surrounding area II/IV-a-b-1
practices
● farm maintenance and its
importance
● farm maintenance activities
(preventive and corrective) for
housing facilities, tools, equipment,
and surrounding area according to
Occupational Safety and Health
Standards (OSH)
Feeding Management of Small Ruminants 2. discusses the feeding management TLE_AFA
● importance of feeding management of small ruminants _AP9/10-
● types of grazing systems II/IV-b-c-2
o cut and carry
o full grazing
o rotational grazing
o tethering
o strip grazing

● other sources of feeds and
supplements for ruminants
● crop residue
● agro-industrial by-products
● silage
● urea-molasses-treated rice straw
● urea molasses mineral blocks
● additives minerals vitamins
Breeding Management of Small Ruminants 3. discusses breeding management of TLE_AFA
● breeding management small ruminants _AP9/10-
● parameters of breeding II/IV-c-d-3
● natural breeding
● breeding systems
o pure breeding
o crossbreeding
o upgrading
o inbreeding
Basic Health Care Management of Small 4. discusses basic health care TLE_AFA
Ruminants management in small ruminants _AP9/10-
II/IV-d-e-4
● common diseases
● symptoms, prevention, and cure
Raising Small Ruminants (e.g. goats and 5. performs raising small ruminants TLE_AFA
sheep) _AP9/10-
● Care and husbandry practices in II/IV-e-h-5
meat type
o ear tagging
o disbudding/dehorning(optio
nal)
o removal of extra teat
o castration
▪ methods of
castration
● burdizzo
● elastrator
● slit method
o hoof trimming
o grooming
o body weight estimation
Animal Production Waste Management 6. applies waste management in TLE_AFA
● characteristics of poultry and animal production _AP9/10-
livestock animal manure I/IV-h-i-6
● farm waste management practices
and their principle
● poultry and livestock animal manure
handling
● odor control from poultry and
livestock manure

GLOSSARY
broiler – any commercial meat type chicken usually raised up to six weeks of age
brooding - refers to the period immediately after hatch when special care and attention must be given to chicks to ensure their health and survival
crossbreed – a group of animals produced by mating two or more different breeds or strains of animal
disease - any deviation from the normal condition of the body of an animal
immunization – prevention of diseases by providing appropriate vaccines to animals
inbreeding – mating of closely related animals in a herd
lamb – young goat usually less than 1 year old; refers to meat of sheep less than one (1 ) year old
livestock – domestic animals kept for use on a farm and raised for sale and profit
nutrient – food elements or substance found in the feeds such as protein, carbohydrates, and fats
purebreeding – is the mating of the unrelated individuals in the same breed
ration –amount of feed given to the animal within 24 hrs
ruminant – refers to animals with complex digestive system (e.g. cattle, carabao, goats and sheep)
selection – refers to the process of choosing males and females with desirable characteristics either for breeding or replacement stocks
site - a place where a business establishment is situated or located
supplement – one of many high protein feeds that is used to balance or improve existing ration
swine – a collective term for hogs
temperature- the degree or intensity of heat present

vaccination – a preventive measure to inoculate an animal with a mildly toxic preparation of bacteria or a virus of a specific disease to prevent or lessen the
effects of the disease
ventilation - the provision of fresh air to a room, building, etc.
vitamin – organic substances needed in small amounts and are important for the health and proper functioning of the animals
References
Animal Science I: Animal and Dairy Science Cluster. College of Agriculture, University of the Philippines Los Los Baños College, Laguna
Animal Science 2: Animal and Dairy Science Cluster. College of Agriculture, University of the Philippines Los Los Baños College, Laguna
Agricultural Training Institute Cordillera Administrative Region. “Tips in the Care & Management of Pigs.” Retrieve from: https://ati.da.gov.ph/ati-
car/sites/default/files/Tips_in_the_Care_and_Mgt_of_PIGS.pdf
Anacleto B. Coronel, MS., DVMA.A primer on Animal Husbandry Technology and Livelihood Education III SEDP SERIES
Atlas Guide Book on Swine Management, Atlas Technical Department Thick and Thin Agri-Products Inc., 148 Sitio Bisita, Barangay Duhat, Bocaue, Bulacan,
1997.
DepEd Order No. 30, series 2019. The Department of Education Manual of Style. Philippines
Ernst, Ralph. “Broiler Care Practices.” The Poultry Site, March 2003. Retrieve from: https://www.thepoultrysite.com/articles/broiler-care-practices
Maltman, John. “Grower/Finisher Ration Management.” Manitoba. Retrieve from: https://www.gov.mb.ca/agriculture/livestock/production/pork/grower-finisher-

management
“Management Practices for Enhancing Productivity of Piggery Farm.” Vikaspedia, Last Modified April 19, 2022. Retrieve from:
https://vikaspedia.in/agriculture/livestock/technologies-for-north-eastern-region/management-practices-for-enhancing-productivity-of-piggery-farm
Nayga, Rodolfo C., et., all. Fattening Hog (MATEA - Based Textbook) Saint Mary Publishing, 1308 P. Guevara St. Sta Cruz, Manila, 1987.
Organic Agriculture: A Training Manual (2012), PCAARRD Training. Module No. 4, Philippine Council for Agriculture, Aquatic and Natural Resources Research
and Development (PCAARRD), Department of Science and Technology (DOST), Los Baños, Laguna, 2012, Philippines
Roese, Greg, et.al. “Basic Pig Husbandry – The Weaner.” Primefacts 72, February 2006. Retrieve from: https://www.dpi.nsw.gov.au/
Sheep Production in Asia: Philippine Council For Agriculture, Forestry and Natural Resources and Research and Development, Department of Science and
Technology, Los Baños Laguna, Philippines, 1989
Shelke, Venket M. “Health Management of Broilers in Summer,” Kemin, July 20, 2021. Retrieve from: https://www.kemin.com/in/en/blog/animal/ health-
management-of-broilers-in-summer
Suratos, Cesar P., et al., Technology Livelihood Education-III: St. Bernadette Publishing House Corporation, 1373 E. Rodriguez Ave., Cubao, Quezon City,
2007.
Taylor, Graeme, et.al. “Basic Pig Husbandry – The Grower Herd.” The Pig Site, May 2006. https://www.thepigsite.com/articles/basic-pig-husbandry-the-
grower-herd
The Philippines Recommends for Forage and Pasture Crops: Philippine Council for Agriculture, Forestry and Natural Resources and Research and
Development, Department of Science and Technology, Los Baños Laguna, Philippines, 2008
The Philippines Recommends for Goat Farming: Philippine Council For Agriculture, Forestry and Natural Resources and Research and Development,
Technical Bulletin Series No. 24-A, National Science and Technology Authority, Los Baños Laguna,Philippines 1985

Component/Sector: AFA - Aquaculture (Fish Culture)

Description: This is a course in Agriculture and Fishery Arts consisting of the core competencies in Aquaculture (Fish Culture) intended for Grades 9
and 10 learners.
Quarter I
CONTENT PERFORMANCE LEARNING COMPETENCIES

STANDARDS STANDARDS
The learner…
CONTENT demonstrates an
understanding in/of...
CODE
Hatchery, Nursery, and Grow-out the concepts and skills performs fish grow-out 1. discusses hatchery, nursery, and TLE_AFA_AQ
Culture in fish grow-out culture. culture. grow-out culture. 9/10-I/III-a-1
● fish size
● culture facilities
● stocking rate
● feeding
● post-harvest handling

Site Selection for Fish Grow-out Culture 2. identifies suitable location for fish TLE_AFA_AQ9/
grow-out culture in the locality based 10-I/III-a-2
● water supply and sources on selected species.
● soil type
● vegetation
● accessibility
● socio-economic factors
o ideas and beliefs locally
associated with aquaculture
practices
o storage
o availability of labor
o electricity
o medical facilities
Design of Fish Grow-out Facilities 3. layout perspective plan of fish grow- TLE_AFA_AQ
out facilities. 9/10-I/III-b-e-3
● fishpond
o kinds of dikes
o types of gates
o different pond compartments
o different fishpond designs
● fish cage
o parts of fish cage
o materials used in constructing
fish cage
o different cage designs
● fish pen
o parts of fish pen
fish pen
o fish pen designs
● fish tanks
o parts of tank
fish tank
o fish tank designs
Preparing Fish Grow-out Facility based 4. prepares fish grow-out facility based TLE_AFA_AQ
on Selected Species on identified species. 9/10-I/III-f-h-4
● tools, materials, and equipment

● steps in preparing grow-out facility
Stocking of Fingerlings 5. performs stocking of fingerlings. TLE_AFA_AQ

9/10-I/III-i-5
● stocks, stocking, and stocking rate
● stocking density
● steps in stocking fingerlings and
the importance of acclimatization
Quarter II
CONTENT STANDARDS PERFORMANCE LEARNING COMPETENCIES

STANDARDS
CONTENT The learner demonstrates an The learner… CODE
understanding in/of... The learner…
Feeds and Feeding 1. performs feeding of stocks. TLE_AFA_

AQ9/10-
● feeds and its forms II/IV-a-1
● alternative feed sources
● Daily Feed Allowance (DFA)
● feeding methods
● storing of feeds
Sampling of Stocks 2. performs the procedure in sampling of TLE_AFA_

stocks. AQ9/10-
● importance of stock sampling II/IV-b-2
● tools and materials in stock
sampling
● safety measures to be observed
during stock sampling
● procedures in stock sampling
o gathering of sample stocks
o data gathering (length, width,
average body weight)
o data recording and analysis
Maintaining Water Quality for Fish 3. performs maintaining water quality for TLE_AFA_
Grow-out Culture fish grow-out culture. AQ9/10-
II/IV-c-d-3
● water parameters and its optimum
level
o temperature
o salinity
o hydrogen-ion concentration
(ph)
o dissolved oxygen
o turbidity
● tools and equipment in water
monitoring and evaluation

Fish Health Management 4. applies health management to avoid TLE_AFA_
mortality. AQ9/10-
● causes of fish diseases II/IV-e-f-4
● signs, symptoms, prevention, and
control of common fish diseases
● steps in sampling and diagnosing
fish disease
● mortality rate
Harvest and Post-Harvest Handling of 5. performs harvesting of cultured fish. TLE_AFA_
Cultured Fish AQ 9/10-
II/IV-g-h-5-6
● materials for harvesting fish 6. performs post-harvest handling of fish in
● methods of harvesting fish accordance with industry standards.
● materials, tools, and equipment
for sorting and packing fish
● sorting of fish
● packing and transporting
harvested fish
o live fish
o iced fish
Selling Harvested Stocks the content selling harvested performs selling of 7. sells harvested stocks. TLE_AFA_
stocks. harvested stocks. AQ 9/10-
● cost and return analysis II/IV-i-7-8
8. prepares report based on cost and return
analysis.

Glossary
compartment - a separate section or part of a structure or container; one of the parts or spaces into which an area is subdivided.
culture - the cultivation of plants, especially by scientific methods designed to improve stock or to produce new ones
dikes - an embankment of earth and rock built to prevent floods or to hold irrigation water in for agricultural purposes
drainage - the natural or artificial removal of surface and sub-surface water from an area; the action or a method of draining.
hatchery - a place where the hatching of fish or poultry eggs is artificially controlled for commercial purposes.
mortality - the state of being subject to death
stock sampling - an aquaculture activity wherein stocks are regularly sampled for length-weight measurements to determine its rate of growth and
general condition
stocking - process of releasing fish to its new environment
stocking density - total number of fish stocked
stocking rate - number of fish per unit area
stocks - the cultured fish

References:
Baluyut, E. Aquaculture Methods and Practices: A Selected Review. 1989 https://www.fao.org/3/t8598e/t8598e05.htm
DepEd Order No. 30, series 2019. The Department of Education Manual of Style. Philippines K to 12 Basic Education Curriculum Guide for Junior High
School Technical Livelihood Education and Senior High School Technical-Vocational-Livelihood Track Agri-Fishery Arts- Aquaculture (NC II)
K to 12 Basic Education Curriculum Guide for Junior High School Technical Livelihood Education and Senior High School Technical-Vocational-Livelihood
Track. Agri-Fishery Arts-Aquaculture (NC II). 2016, Department of Education. Philippines.
Organic Aquaculture: Principles, Standards and Certification. (n.d.). Retrieved from

https://www.researchgate.net/publication/332066149_Organic_Aquaculture_Principles_Standards_and_Certification 2019
Project Cost and Return Analysis. Retrieved from https://www.da.gov.ph/wp-content/uploads/2021/03/Annex-A-Projected-Income-Statement-Template.pdf

Component/Sector: AFA/Agricultural Crop Production
Description: This is a course in Agriculture and Fishery Arts consisting of the core competencies in Agri-crops Production intended for Grades 9 and
10 learners.
Quarter I

STANDARD STANDARD
The learner…
CONTENT The learner The learner… CODE
demonstrates an
keeping records of materials, the concepts and skills performs agri-crop 1. prepares records of the different TLE_AFA_A
tools, and equipment in agri-crop operations operations following materials, tools, and equipment used in CP9/10-I/III-
following the industry the industry practices. agricultural crop production. a-1
practices.
performing nursery operations 2. performs nursery operations according TLE_AFA_A

to Occupational Safety and Health CP9/10-I/III-
● establish nursery Standards. a-d-2
facilities
● repair and maintenance
of nursery facilities
● safety measures on
maintenance of nursery
facilities
plant propagation 3. performs plant propagation. TLE_AFA_A
CP9/10-I/III-
● types, kinds, varieties, e-3
and characteristics of
planting material
o seeds
o plant parts
● methods of plant
propagation
-sexual
-asexual
seed testing 4. performs seed testing. TLE_AFA_A

CP9/10-I/III-
● germination of seed f-g-4
● ragdoll
● petri dish
● seedbox/seed
tray
● floating in the water
● winnowing
preparing growing media 5. prepares growing media. TLE_AFA_A
CP9/10-I/III-
● substrates used in h-i-5
growing media
● ratio and proportion
● potting/bagging

Quarter II

STANDARD STANDARD
CONTENT The learner… CODE

demonstrates an
● systems of planting 1. discusses systems of planting. TLE_AFA_AC

o quincunx P9/10-II/IV-a-1
o square
o hexagonal
o triangular 2. performs field layout. TLE_AFA_AC
o contour P9/10-II/IV-b-2
● plant population
● field layout
agricultural practices in 3. performs agricultural practices in TLE_AFA_AC

planting crops planting crops according to natural P9/10-II/IV-c-
● soil analysis farming. d-3
● land preparation
● mulching techniques
● planting
● transplanting
fertilizer application 4. applies fertilizer according to plant TLE_AFA_AC

● types of requirements and OSH standards. P9/10-II/IV-e-4
fertilizer(organic and
inorganic)
● nutrients requirement
● fertilizer computation
● Occupational Safety
and Health (OSH)
standards in fertilizer
application
prevention and control of 5. applies prevention and control of TLE_AFA_AC

common pests and diseases common pests and diseases according P9/10-II/IV-f-g-
● different pests and to OSH standards. 5
diseases
● sign and symptoms
● prevention and control
● osh in managing pests
and diseases
harvesting and post-harvest 6. performs harvesting and post-harvest TLE_AFA_AC

handling practices of different handling practices. P9/10-II/IV-g-
crops h-6
● harvesting practices
● handling of harvested
crops
● packaging of harvested
crops
selling crops prepare cost and performs selling of 7. performs selling of products. TLE_AFA_AC
● selling strategies return analysis. products. P9/10-II/IV-h-i-
● challenges in selling 8. prepares cost and return analysis. 7-8
crops
Cost and Return Analysis

Glossary
cost and return analysis - a mathematical formula that investors can use to evaluate their investments and judge how well a particular
investment has performed compared to others.
growing media - a medium through which roots grow and extract water and nutrients. in native plant nurseries, a growing medium can
consist of native soil but is more commonly an "artificial soil" composed of materials such as peat moss or compost.
maturity indices - signs or indications that a commodity is mature and is ready to be harvested; also refers to the stage in the
development of the fruits and vegetables when maximum growth and maturation has occurred.
nursery - a place where plants are propagated and grown to a desired size. mostly the seedlings are kept for a certain period
before transplanting for gardening, forestry or conservation biology rather than agriculture. It includes retail nurseries which sell to
the general public, wholesale nurseries which sell only to businesses such as other nurseries and commercial gardeners, and
private nurseries which supply the needs of institutions or private entities.
Occupational Safety and Health Standards (OSH Standards)- it serves as the country's central legislation in promoting a safe and healthy
workplace for all working people by protecting them against all hazards in their work environment.
post-harvest handling - a specific term used for the movement of commodities and operations through which a commodity undergoes from
harvest to possession of the fixed consumer. It includes the technological aspects of marketing and distribution.
packaging - the technology or process to ensure adequate protection and safe delivery of a product from the produces to the
ultimate consumer.
plant propagation - the process of increasing the number of plants of a particular species or cultivar. there are two primary forms of
plant propagation: sexual and asexual. in nature, propagation of plants most often involves sexual reproduction or the production
of viable seeds. when exposed to proper environmental conditions, these seeds germinate and grow into mature reproductive
plants.
quincunx - a system of planting has been developed to utilize the space between four trees that remains unutilized

in the square system. the planting is done similar to the square system except an additional plant is planted at the center of the square.
This also called diagonal system.
seed germination -seed germination is a complex process that occurs when a viable seed with proper internal conditions is exposed to favorable
environmental conditions. internal conditions that affect seed germination include seed coat properties and dormancy. environmental
factors that influence seed germination include moisture, temperature, air (oxygen), and, in certain cases, light. ideal germination
conditions vary by species so it is important to know the crop.
seed viability - a measurement of the percentage of seeds that are alive after storage. the greater the viability of seeds, the fewer seeds will be needed
to establish a desired number of plants in the field or nursery.
soil analysis - the analysis of a soil sample to determine nutrient and contaminated content, composition, and other characteristics such
as the acidity or ph level.
substrates - a surface on which an organism is attached or grows. soil is the universal substrate for growing plants but the majority of
substrate growers look to develop a better medium specific to their plants. popular substrates growers include sphagnum peat
moss, bark, coir, perlite, and vermiculite.
ripening - the state of development of a fruit that it becomes soft and edible when applied strictly to climacteric type fruit.

References
Calibo, C.T. TLE– Grade 10 Module, Week 3, Quarter 1: Prepare Composting Area and Raw Materials First Edition. 2020.
Cost and Revenue Analysis: Introduction. 11th Economics Chapter 4. Retrieved From https://www.brainkart.com/article/Cost-and-Revenue-Analysis--
Introduction.
DepEd Order No. 30, series 2019. The Department of Education Manual of Style. Philippines.
K to 12 Basic Education Curriculum Guide For Junior High School Technical Livelihood Education And Senior High School Technical-Vocational-Livelihood
Track Agri-Fishery Arts-Agri-Crop Production (NC 1).
K to 12 Basic Education Curriculum Guide for Junior High School Technology and Livelihood Education and Senior High School Technical-
Vocational Livelihood Track. Agri-Fishery Arts-Organic Agriculture (NC II). Department of Education. Philippines.
K to 12 Horticulture Learning Module 5, pp. 33-48. Department of Education. Philippines
Nazareno, J. B and Sajorda, R. C. Agricultural Crop Production-Learner’s Material. Department of Education-Instructional Materials
Council Secretariat (DepEd IMCS). First Edition. SDO-Pangasinan, Region 1. Philippines. 2014.
Organic Agriculture: A Training Manual, PCAARRD Training. Module No. 4, Philippine Council for Agriculture, Aquatic and Natural Resources Research and
Development (PCAARRD), Department of Science and Technology (DOST), Los Baños, Laguna, 2012, Philippines. 2012
Philippine National Standards on Organic Agriculture (2003). Retrieved From https://noab.da.gov.ph/wp- /04/Philippine-National-Standards-on-Organic-
Agriculture. content/uploads/2021pdf.
Component/Sector: AFA-Fish Capture

Description: This is a course in Agriculture and Fishery Arts consisting of the core competencies in Fish Capture intended for Grades 9 and 10 learners.
Quarter I

STANDARDS STANDARDS
The learner The learner… The learner…

CONTENT demonstrates an
understanding
in/of...
background of fish capture the concepts and performs capturing of 1. discusses the background of fish TLE_AFA_
• history of fish capture skills of fish fishes in accordance capture. FFC9/10-
• status of fish capture in the Philippines capture in with OSH standards. I/III-a-1-2
• the trends of fish capture accordance with
OSH standards.
protecting marine environment 2. discusses protecting the marine
• garbage disposal procedures environment.
• guidelines and implementation
safety measures in fish capture operations 3. discusses safety measures in fish TLE_AFA_
• areas of concern for safety measures capture operations. FFC9/10-
- place I/III-b-3
- time
- work tasks
• Occupational Health and Safety (OHS)
o basic first aid treatment
o proper lifting techniques for heavy
objects
o Personal Protective Equipment
(PPE)

weather information for safe navigation 4. discusses the weather information for TLE_AFA_
safe navigation. FFC9/10-
• weather and oceanography I/III-c-d-4
• navigational charts and nautical
publications
• navigational hazards
mesh nets, beach seines, and gill nets 5. discusses different parts and types of TLE_AFA_
nets and its function, and applicability FFC9/10-
• mesh nets based on national law and local I/III-e-f-5-6
• beach seine ordinances.
- parts and function
• gill nets
- types
- parts and function 6. discusses fishing strategies.
• equipment and tools for adjusting beach
seines and gill nets
• techniques for slinging beach seines and
gill nets
• applicability based on national law and
local ordinances
• fishing strategy
net weaving 7. performs net weaving. TLE_AFA_

FFC9/10-
• materials and tools I/III-g-7
• methods of net weaving
o chaining out
o half mesh
o whole mesh
o increasing
o decreasing
o combination

o fly mesh method
o starting from an old net method
net mending 8. performs net mending. TLE_AFA_

FFC9/10-
• repairing I/III-h-8
• patching
(
net casting 9. performs net casting. TLE_AFA_
• components FFC9/10-
• casting techniques I/III-II/IV-i-a-
• fishing strategy 9

Quarter II
pots and traps used in capturing fish 1. discusses pots and traps.
• types of pots and traps TLE_AFA_F
• basic operation FC9/10-II/IV-
• fishing strategies b-c-1
tools and equipment in fish capture in small 2. operates tools and equipment in fish capture TLE_AFA_F
scale operation in accordance with OSH standard. FC9/10-II/IV-
• fishing equipment d-e-2
o fishing boat
▪ motorized
▪ non-motorized
o electrical equipment
o fishing tools
o power tools
o handheld tools
• safety practices in using fishing tools
and equipment
fishing vessels 3. discusses the different types of fishing TLE_AFA_F
vessels, its parts and function, and its FC9/10-II/IV-
• classification of fishing vessels maintenance. f-3
• parts and function
• basic maintenance of fishing vessel
Municipal fishing vessel (up to 3.0 gross tons) 4. discusses the characteristics and structural TLE_AFA_F
design of a municipal fishing vessels and the FC9/10-II/IV-
• Characteristics of a fishing vessel of applicable fishing regulations. g-h-4
up to 3.0 Gross Tons
• structural design
• fishing regulations when using fishing
vessel 3.0 Gross Tons

Handling Practices in Fish Capture 5. discusses handling practices in fish capture TLE_AFA_F
• Handling techniques and procedures with the OSH standards. FC9/10-II/IV-
• Safety principles and requirements i-5

GLOSSARY
fish capture - activity that extract fish and other living organisms from surface waters inland of the coastline.
fishing vessels - a boat or ship used to catch fish in a lake, sea, or river.
handheld tools - any tools powered by hands used by craftsperson in manual operations.
net casting - a process of throwing net for fishing.
net mending - a process of repairing the damaged net.
pots and traps - are submerged three-dimensional wire or wood devices that permit organisms to enter the enclosure but make escape difficult
or impossible.
power tool - a tool operated by an additional power source and mechanism other than the manual labor used with hand tools.
Weaving - a process that involves using a loom to hold the thread or yarn is a sequence of loops, also known as bights or half l, meshes,
which are interwoven by knots.

References
Department of Agriculture-Bureau of Fisheries and Aquatic Resources (DA-BFAR). Managing Municipal Fisheries in the Philippines: Context, Framework,
Concepts and Principles. Fisheries Improved for Sustainable Harvest (FISH) Project, Cebu City, Philippines. 2010.
Department of Education. Agri-Fishery Arts – Fish Capture (NC II) Basic Education Curriculum for Junior High School Technology And Livelihood Education
And Senior High School Technical-Vocational-Livelihood Track. Pasig City: Department of Education.2016.
FAO 2022. Fishing Gear types. Cast nets. Technology Fact Sheets. Fisheries and Aquaculture Division [online]. Rome. [Cited Monday, June 27th 2022].
https://www.fao.org/fishery/en/geartype/217/en.
Food and Agriculture Organization of The United Nations. Module: Capture fisheries. 2015. Retrieve from http://www.fao.org/3/i3584e/i3584e.pdf
Gould, David & Compagnoni, Antonio & Lembo, Giuseppe. Organic Aquaculture: Principles, Standards and Certification. 2019. 10.1007/978-3-030-05603-
2_1.
Spoehr, Alexander. “CHANGE IN PHILIPPINE CAPTURE FISHERIES: AN HISTORICAL OVERVIEW.” Philippine Quarterly of Culture and Society 12, no. 1
(1984): 25–56. http://www.jstor.org/stable/29791813.
Suh D and Pomeroy R Projected Economic Impact of Climate Change on Marine Capture Fisheries in the Philippines. Front. Mar. Sci. 7:232. doi:
10.3389/fmars, 2020.
Yap, W. Regional Office for Asia and The Pacific Food and Agriculture Organization of the United Nations. 1999.
https://www.fao.org/3/x6943e/x6943e05.htm#bm05.3

Component/ Sector: AFA/Food and Beverage Processing
Description: This is a course in Agriculture and Fishery Arts consisting of the core competencies in Animal Production intended for Grades 9 and 10 learners.
Quarter I
CONTENT CONTENT STANDARDS PERFORMANCE LEARNING COMPETENCIES CODE
STANDARDS
The learner demonstrates an The learner....

understanding in/of.... The learner....
Economic Demands/Potentials in the concepts and skills in demonstrates Food 1. identifies the economic TLE_AFA_FBP9/1
the Area for Food Processing Food Processing in Processing in accordance demands/potentials in the 0-I/III-a-1
accordance with industry with industry standard. area
standard.
Selecting, recieving, and 2. discusses the process of TLE_AFA_FBP9/1
handling of raw materials and selecting, receiving, and 0-I/III-b-2
supplies for food processing handling raw materials,
and supplies
Processing food 3. performs food processing TLE_AFA_FBP9/1

0-I/III-c-f-3
• Occupational Safety and
Health Standard (OSH)
• tools and equipment
• sorting and inspection of
raw materials
• processing methods

Packaging processed foods in 4. performs packaging and TLE_AFA_FBP9/1
accordance with industry labeling 0-I/III-f-g-4
standards
• packing
• packaging
• labeling
Product Costing and Marketing 5. performs product costing of TLE_AFA_FBP9/1

of Processed Foods processed foods 0-I/III-g-5
Marketing Processed Foods 6. discusses strategies in TLE_AFA_FBP9/1

marketing processed foods 0-I/III-h-6
• innovative and creative
techniques in marketing
products
Selling Techniques selling finished product. performs selling finished 7. performs selling finished TLE_AFA_FBP9/1
product. product 0-I/III-h-i-7
- packaging and labeling
- selling strategies

Quarter II
CONTENT CONTENT STANDARDS PERFORMANCE LEARNING COMPETENCIES
STANDARDS
The learner demonstrates an The learner.... CODE
understanding in/of.... The learner....
Types of Fruit Juices the concepts and skills in Fruit demonstrates Fruit Juice 1. discusses types of fruit TLE_AFA_FBP
Juice Processing in Processing in accordance with juices and beverages 9/10-II/IV-a-b-1
• clear juices accordance with industry industry standard.
• citrus juices standard.
• tropical juices
• fruit nectars
• fruit punches and juice
drinks
Extracting Methods for Juice 2. discusses appropriate TLE_AFA_FBP

Processing: methods for juice 9/10-II/IV-c-e-2
processing
- pressing
- extraction
- pulping
- centrifugation
- rough filtration
• tools and equipment 3. performs processing of fruit TLE_AFA_FBP
• OSH juices following the OSH 9/10-II/IV-e-h-3
standards
Selling of Finished Products selling finished product. performs selling finished 4. performs selling finished TLE_AFA_FBP
product. product 9/10-II/IV- h-1-
4

GLOSSARY
bottling/canning – refers to method/process of preserving foods in hermetically sealed containers such as tin cans and glass jars by
sterilization with heat
brine – refers to a salt solution
chilling – is subjecting meat to a temperature of 2-4°C(36-40°F) at certain period of time
condiments -is a spice, sauce or other food preparation that is added to food to impart a particular flavor or to enhance its flavor
curing – refers to a process by which salt, sugar and salitre, and other preservatives and adjuncts are introduced or used to prolong the
keeping quality of the products
dehydration- refers to drying by artificially produced heat under carefully controlled conditions of temperature, humidity and airflow within a
chamber
dry curing– refers to a method of curing meat where curing mixture is rubbed on the surface of the food material being cured.
fermentation – refers to the anaerobic oxidation of carbohydrates by microbial enzymes
food additives- refer to substances intentionally added to foods to achieve or retain desired characteristics
food processing – refers to the application of heat in varying degree to the food enclosed in a container for a sufficient time to sterilize the
product
packaging - the process of creating a cover for the product which identifies the brand and also ensures its safety for storage and transport
packing – refers to the preparation of product or commodity for proper storage and/or transportation.
pickling- refers to the preservation of foods by brine and vinegar with or without bacterial fermentation
pH meter – refers to an instrument used to measure the acidity of a sample
preservatives- refer to food additives that retard spoilage and preserve the natural color and flavor of food products

raw materials – consist of the main food material to be processed including minor food ingredients
sanitation - refers to the process of treating food contact and non-food contact surface with physical agents and chemicals to kill the residual
microorganisms present after cleaning
salinometer- refers to the instrument to measure strength of brine
standard measurement – refers to something set up as a rule for measuring or a model to be followed
smoke – refers to the gas from burning wood material containing combustible and noncombustible substances, the combustible substances
are the main sources of smoke which consist of cellulose, lignin, pentosans, tannic acid, protein substances, resins and terpenes
smoke house- refers to a closed smoke chamber where smoke is produced which may range from the temporary (barrel) smoke house to the
permanent frame or concrete smoke house.
smoking – refers to subjecting the product to the action of smoke from burning wood materials
sugar concentrates – refer to products cooked with sugar to attain a concentration of 40-65% or to saturated sucrose level
syrup – refers to a sugar solution whether light, medium or heavy concentration
syruping – practice of making syrup made through boiling down or otherwise concentrating plant sap, juice or grain extracts.
thermal processing – refers to the method of processing food in hermetically sealed container by applying heat with the right temperature and
time, enough to kill microorganisms responsible in the spoilage of food, which involves bottling and canning

References:
K to 12 Basic Education Curriculum, Junior High School Technical Livelihood Education and Senior High School Technical-Vocational-Livelihood Track. Agri-
Fishery Arts- Food Processing (NCII)
K to 12 Basic Education Curriculum Guide for Senior High School- Technical-Vocational-Livelihood Track. Agri-Fishery Arts- Food (Fish) Processing Grade
11-12 (Specialization)
5 Extracting Methods for Juice Production. Retrieved from: http://www.fruitjuicemachinery.com/faq/juice-extraction-methods.html
Food and Agriculture Organization of the United Nations. Retrieved from:

https://www.fao.org/foodlabelling/en/#:~:text=Food%20labels%20convey%20information%20about,prepare%20and%20consume%20it%20safely.
Principles and practices of small and medium-scale fruit juice processing. FAO Agricultural Services Bulletin 146, Food and Agriculture Organization of the
United Nations (FAO), Rome (2001).
Training Regulations Food Processing NCII, Processed Foods and Beverages Sector, TESDA, Philippines
O’Connor, M. (2005). Types of Fruit Juices. Retrieved from: https://www.leaf.tv/articles/fruit-juices-that-taste-good-together/

CODE BOOK LEGEND
TLE_AFA_AP9/10-I/III-b-c-3
LEGEND SAMPLE
First Entry Learning Area and Strand/ Technology and Livelihood TLE_AFA_AP
Subject or Specialization Education
Uppercase Letter/s
Agriculture and Fishery Arts
Animal Production
Grade Level Grade 9 or 10 9/10
Roman Numeral Quarter Quarter I or III I/III
*Zero if no specific
quarter
*Put a hyphen (-) in Week Weeks 2 to 3 b-c

between letters to
indicate more than a
specific week
Arabic Number Competency performs brooding and growing 3

chicks/broiler


Rev K 10 Tle Afa9&10

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Republic of the Philippines

REVISED K TO 10 CURRICULUM GUIDE

TECHNOLOGY AND LIVELIHOOD EDUCATION

Component/Sector: AFA-Animal Production

CONTENT PERFORMANCE LEARNING COMPETENCIES CODE

Optimum poultry environment 2. determines the proper poultry TLE_AFA_

K to 12 Technology and Livelihood Education Curriculum Guide Page 2of 38

Maintaining the growth of the broiler

Health Management in Poultry Raising 4. discusses poultry health management TLE_AFA_

Broiler harvesting technique in accordance 5. discusses broiler harvesting technique in TLE_AFA_

K to 12 Technology and Livelihood Education Curriculum Guide Page 3of 38

Swine Feeding Management 8. discusses swine feeding management TLE_AFA_

Weaner 9. discusses characteristics of good TLE_AFA_

K to 12 Technology and Livelihood Education Curriculum Guide Page 4of 38

CONTENT PERFORMANCE LEARNING COMPETENCIES CODE

K to 12 Technology and Livelihood Education Curriculum Guide Page 5of 38

K to 12 Technology and Livelihood Education Curriculum Guide Page 7of 38

immunization – prevention of diseases by providing appropriate vaccines to animals

inbreeding – mating of closely related animals in a herd

purebreeding – is the mating of the unrelated individuals in the same breed

ration –amount of feed given to the animal within 24 hrs

site - a place where a business establishment is situated or located

swine – a collective term for hogs

temperature- the degree or intensity of heat present

K to 12 Technology and Livelihood Education Curriculum Guide Page 8of 38

ventilation - the provision of fresh air to a room, building, etc.

Maltman, John. “Grower/Finisher Ration Management.” Manitoba. Retrieve from: https://www.gov.mb.ca/agriculture/livestock/production/pork/grower-finisher-

K to 12 Technology and Livelihood Education Curriculum Guide Page 3of 38

Component/Sector: AFA - Aquaculture (Fish Culture)

CONTENT PERFORMANCE LEARNING COMPETENCIES

K to 12 Technology and Livelihood Education Curriculum Guide Page 4of 38

● tools, materials, and equipment

Stocking of Fingerlings 5. performs stocking of fingerlings. TLE_AFA_AQ

CONTENT STANDARDS PERFORMANCE LEARNING COMPETENCIES

Feeds and Feeding 1. performs feeding of stocks. TLE_AFA_

Sampling of Stocks 2. performs the procedure in sampling of TLE_AFA_

K to 12 Technology and Livelihood Education Curriculum Guide Page 7of 38

K to 12 Technology and Livelihood Education Curriculum Guide Page 8of 38

mortality - the state of being subject to death

stocking - process of releasing fish to its new environment

stocking density - total number of fish stocked

stocking rate - number of fish per unit area

stocks - the cultured fish

K to 12 Technology and Livelihood Education Curriculum Guide Page 9of 38

Baluyut, E. Aquaculture Methods and Practices: A Selected Review. 1989 https://www.fao.org/3/t8598e/t8598e05.htm

Organic Aquaculture: Principles, Standards and Certification. (n.d.). Retrieved from

Project Cost and Return Analysis. Retrieved from https://www.da.gov.ph/wp-content/uploads/2021/03/Annex-A-Projected-Income-Statement-Template.pdf

K to 12 Technology and Livelihood Education Curriculum Guide Page 10of 38

CONTENT PERFORMANCE LEARNING COMPETENCIES

performing nursery operations 2. performs nursery operations according TLE_AFA_A

seed testing 4. performs seed testing. TLE_AFA_A

K to 12 Technology and Livelihood Education Curriculum Guide Page 12of 38

CONTENT PERFORMANCE LEARNING COMPETENCIES

CONTENT The learner… CODE

● systems of planting 1. discusses systems of planting. TLE_AFA_AC

agricultural practices in 3. performs agricultural practices in TLE_AFA_AC

fertilizer application 4. applies fertilizer according to plant TLE_AFA_AC

prevention and control of 5. applies prevention and control of TLE_AFA_AC