7/8

TLE-Food Processing
(Salting/Curing/Smoking)
Quarter 1 – Module 3:
Cure the Materials & Finish Cured
Materials
TLE-Food Processing (Salting/Curing/Smoking) – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 3: Cure the Materials & Finish Cured Materials
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Kathlyn C. Caturao

Editor: Ronald M.Juico
Reviewer: Violeta T. Flores
Illustrator:
Layout Artist:
Cover Design: Emmanuel S. Gimena Jr.

Management Team:
Schools Division Superintendent : Romeo M. Alip, PhD, CESO V
Asst. Schools Division Superintendent : Roland M. Fronda, EdD, CESE
Chief Education Supervisor, CID : Milagros M. Peñaflor, PhD
Education Program Supervisor, LRMDS : Edgar E. Garcia, MITE
Education Program Supervisor, AP/ADM : Romeo M. Layug
Education Program Supervisor, EPP/TLE : Evelyn V. Mendoza
District Supervisor, Orion : Minerva P. Rillo, EdD
Division Lead Book Designer : Mary Grace C. Ka
District LRMDS Coordinator, Orion : Joel A. Cayabyab, EdD
School LRMDS Coordinator : Joel A. Cayabyab. EdD
School Principal : Frederick Y. Simbol
District Lead Layout Artist, TLE_FP :
District Lead Illustrator, TLE_FP :
District Lead Evaluator, TLE_FP : Violeta T. Flores

Printed in the Philippines by Department of Education – Schools Division of Bataan

Office Address: Provincial Capitol Compound, Balanga City, Bataan
Telefax: (047) 237-2102
E-mail Address: [email protected]
 7/8
TLE-Food Processing
(Salting/Curing/Smoking)
Quarter 1 – Module 3:
Cure the Materials & Finish Cured
Materials
Introductory Message
For the facilitator:

Welcome to the TLE-Food Processing (Salting/Curing/Smoking) – Grade 7/8

Alternative Delivery Mode (ADM) Module on Cure the Materials and Finish Cured
Materials!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12 Curriculum
while overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

ii
For the learner:

Welcome to the TLE-Food Processing (Salting/Curing/Smoking) – Grade 7/8

Alternative Delivery Mode (ADM) Module on Cure the Materials and Finish Cured
Materials!

The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant competencies
and skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled into process
what you learned from the lesson.

iii
 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

iv
 What I Need to Know

After completing this module, you should be able to:

1. Mix curing mixture and prepared materials in accordance with approved

specifications and enterprise requirements.
2. Allow mixture to be cured at room or refrigerated temperature at
appropriate number of days.
3. Keep materials that are being cured submerged in solution to obtain even
distribution/ penetration of curing mixture in line with approved
specifications.
4. Boil and dip in grana solution salted eggs according to approved
specifications
5. Transfer the cooked products to containers and cool according to
specifications.
6. Appreciate the importance of washing and draining of cured food
materials from the solution, in accordance with standard operating
procedures.

What I Know

Let’s found out how much you already know about curing the materials and finishing
the cured materials.

A. Match column A with column B. Write the answer on the line.

Column A Column B
______1. Washing a. soaking in salt and water
solution

______2. Draining b. cool, dry place

______3. Brining c. removing moisture from the

product

______4. Storing d. removing excess water

______5. Drying e. removing dirt/removing excess

1
B. Write true on the line if the statement is correct and false if it is wrong.

_____________________ 1. In the pickle curing method, the meat is allowed to cure in

the refrigerator for 2 days.

_____________________ 2. Overhauling of meat is done on the 1 st day of preparing the

ham.

_____________________ 3. Allow the curing ham to be thoroughly immersed in the

cover pickle solution.

_____________________ 4. Chop meat is advisable in preparing hams.

_____________________ 5. Meat to be cured must be submerged thoroughly to have

equal distribution of solution throughout this flesh.

_____________________ 6. To produce good quality ham, meat should be free from

bruises, contusions, and blood clots.

_____________________ 7. Overhauling or repacking ensures uniform curing of ham.

_____________________ 8. In preparing pumping solution, a concentrated salt solution

is preferred.

_____________________ 9. Exceed the use of salitre or saltpeter to prolong the shelf-

life of products.

_____________________ 10. The addition of spices in the curing solution can spell the
difference of finished product.

2
 Lesson 4 Cure the Materials
In this lesson you will learn that curing ingredients should be accurately measured
and mixed as a requirement in processing foods by salting, curing, and smoking.

What’s In

Identify the following:

_________________ 1. Secondary ingredient in curing formula which
counteracts saltiness.

_________________ 2. The most important curing ingredient.

_________________ 3. The most suitable salt for meat curing on account that
aside from being the most concentrated

_________________ 4. Is added for flavor but it also has some antiseptic value.

_________________ 5. Aromatic vegetable substances used for seasoning of

food.

Notes to the Teacher

This module deals on how to prepare equipment, tools, and utensils
needed in fermentation of fruits and vegetables.

3
 What’s New

Match Column A with the correct answer on Column B.

Column A Column B

_____1. Method of salting eggs using a. overhauling

clay or muddy clay

_____2. Placing the food in a container b. packing

until it reaches the ultimate end user
of the product

_____3. Removing ham from the c. clay method

container at specified intervals to
ensure uniform curing of the product.

_____4. The method of salting eggs d. simmering

using water and salt allowing eggs to
immerse in the solution.

_____5. Cooking the food below boiling e. brine method

point.

What is It

Technical Terms:
• Brine method – the method of salting eggs using water and salt allowing eggs
to immerse in the solution.
• Clay method – method of salting eggs using clay or muddy clay
• Leach – to dissolve out soluble constituents
• Curing – to preserve (meat, fish, etc.), as by smoking or salting
• Salting – is a method of preservation of meat and other raw materials.
• Sanitation – is the science and practice of hygienic measures.
• Overhauling – removing ham from the container at specified intervals to
ensure uniform curing of the product.

4
Curing is defined as the addition of combination of salt, sugar, nitrate or nitrite, or
some spices to meat for the purpose of prolonging the shelf-life and preserving the
flavor and color of the product.

LO4:1 CURING EGGS

The egg, the usual food, an overlooked ingredient in the kitchen gives as endless
possibilities to explore in the kitchen gives us an endless possibility to explore in the
kitchen in terms of its preparation. It is considered a complete food and stands to be
the most common food/ingredients in the kitchen particularly to those who are in
the baking business.

Duck eggs and other poultry eggs may be prepared in different ways. One is by salting
the eggs using the brine method or clay method.

A. Brine Method

1. Prepare a saturated solution (1-part salt to 3 parts hot water)

2. Cool the solution and strain.
3. Test for the salt concentration by floating the eggs until a small circle (similar
to size of a coin) appear.
4. Immerse the egg in brine solution for 10 to 14 days by adding heavier object
on top to avoid the eggs from floating.

B. Clay Method
1. Prepare coarse salt and clay or mud paste. Mix thoroughly in the proportion
of 1:4 (1part salt to 4 parts mud paste or clay)
2. Let the muddy salted clay cover the eggs and cure for 10 to 14 days. This
method is more preferred if salted duck’s eggs are used since the shells are
thicker than chicken eggs.
3. After 14 days, remove the salted mud covering the eggs and wash ready for
final cooking.

5
 Homemade Salted Eggs

Ingredients:
o 24 duck eggs
o 12 cups salt
o 36 cups water

Procedure:
1. Measure 12 cups of salt and 36 cups of water. Boil and cool the mixture.
Strain.
2. Place the duck eggs in a wide mouth glass jar or plastic jar.
3. Pour the brine solution into jar. Place an object on top of the egg so as not
to float. Sealed with plastic bag filled with salt solution.
4. Cover the jar and place in a cool, dry place.
5. After 18 days, test one egg and boil to see if the solution has penetrated
inside the shell.
6. When eggs are salty enough, boil for 20 minutes.
7. Color the eggshells according to consumer or individual preference.

LO4:2 CURING MEAT AND POULTRY

People nowadays, love eating processed products like hams, tocinos and the like
particularly during holiday seasons. In fact, majority are indulging into ham making
businesses which are really profitable in the sense. But processors must be aware of
the proper procedure in preparing such to avoid any untoward accidents that may
result to loss of lives or to business failures particularly on the use of too much
preservatives.

The cure ingredients can be done using the dry curing or pickle curing. In dry cure
method, the mixtures are rubbed on to the food surface, mixed into the foods dry,
or dissolved in water (brine, wet, pickle curing). In pickle curing, the food is
submerged in the brine until the meat is completely covered with mixture. However,
when large cuts of meats are used, brine may be injected into the muscle to have
thorough and abrupt absorption of the solution within the flesh.

Storing cured meat should likewise be given attention not to impair the quality of
meat being cured. Store the cured meat at a low temperature similar to fish to prevent
the development of microorganisms that survive at high temperature. Cover the meat
to be cured to protect the food from being contaminated by flies or any forms of
bacteria that may result to deterioration of cured ham not only impairing the texture,
but the quality of cured meat.

6
Pickle Curing Method

The term pickle in curing has been used to mean any brine solution that has sugar
added and applied to meats. In making hams, dry cure or pickle cure method (Lagua,
et.al,1977) may be applied depending one’s choice. Curing pickles must be prepared
in advance before processing.

In pickle curing method, the following steps are done:

1. Prepare supersaturated solution as pumping pickle (4cups supersaturated salt

solution and 1 cup boiled water) diluted with cold water. Allow water to cool and with
78 degree using salinometer.

2. Add the pickle cure mixture.

3. Pour in cold cover pickle until the ham floats. Make sure the meat does not float
by placing a weight on it. Let the curing ham be immersed thoroughly in the cover
pickle solution.

4. Allow the meat to cure in the refrigerator for eight days (one kilo of meat) with a
maintaining temperature of 1ºC to 2ºC (34ºF to 36ºF) until a thin scum of white mold
may appear on the surface. If this develop, change the brine and scrub it off to remove
the molds.

5. Prepare another pickle solution.

6. Overhaul or repack the ham. Overhauling is done on the 5 th, 10th and 15th day in
the pickle cure method. Place the meat in a new container with the same brine as
preferred.

7. Remove the meat from the brine and drain.

In dry curing method, the following steps are done.

1. Mix the salt, sugar and saltpeter.

2. Divide the curing mixture into two equal parts, one portion to be rubbed on the
surface of the meat, and half of the portion is for overhauling the meat on the third
day.

3. Divide the remaining portion into two for the next resalting and overhauling on
the 10th day.

7
Other Cured Products

Steps in Ham Making

(Lagua et al., 1977)

Ingredients:
o 5 kg. ham leg
o pumping solution (1 c saturated salt solution, 1 tbsp sugar
and 1 tsp saltpeter)

Procedure:
1. Weigh, trim and refrigerate ham leg.
2. Prepare the saturated salt solution by boiling 1 cup of water. Adding as much
salt (roughly 6 tbsp salt) until it dissolves.
3. Strain salt solution to remove dirt and impurities. Add sugar and saltpeter.
Refrigerate overnight.
4. Inject cold pumping solution through the ham artery and at several points
around points and into the muscles.
5. Dry cure like Chinese Style Ham or pickle cure like American Style Ham.

Chinese Style Ham

(Lagua et al., 1977)

Ingredients:
o dry curing ingredients
o 2 cups fine salt
o ¾ cups light brown sugar
o 1 tbsp saltpeter

Procedure:
1. Mix curing ingredients thoroughly. Divide into two equal portions of 1 ½ cups
each.

2. Rub the skin and flesh of previously injected ha, with half of the curing
ingredients. Place ham in a container, slightly elevated to let the liquid drain.
Refrigerate.

8
 3. On the 10th day, overhaul ham once again and apply the rest of the curing
ingredients. Return ham to the refrigerator.
4. On the 10th day, overhaul ham once again and apply the rest of the curing
ingredients. Return ham to the refrigerator.
5. Allow ham to cure for 20 more days, giving it a total of 30 curing days.
6. Soak cured ham in several changes of warm water for one hour, then brush
thoroughly under running water. Hang up to drain.
7. Dry in a drier at 100ºF, eight hours daily for 15 days. Cool ham before
wrapping.

Homemade Pork Longganisa

Ingredients:
o 700 g ground pork lean
o 300 g ground pork fat

Curing mixture ingredients:

o 1 ½ tbsp salt, refined
o ½ tsp curing salt (optional)
o 1 tsp phosphate

Flavoring ingredients:
o 1 cup sugar, refined
o 4 tbsp garlic, chopped finely
o 30 ml Anisado wine
o 59 ml pineapple juice
o 2 tbsp black pepper

Procedure:
1. Select good meat materials with 700 grams lean meat and 300 grams fat.
2. Measure and weigh all the ingredients to obtain good result.
3. Combine curing mixture and mix thoroughly. The maximum level of usage for
curing salt is ½ teaspoon per kilogram of meat.
4. Add the remaining ingredients and mix as well until blended.
5. Cure at room temperature for six to eight hours or refrigeration temperature
for a day or may be decreased depending on the quality of the mixture and the
intended use of the product. (Cure it only for 1 hour during laboratory or
assessment)
6. Wrap in a paperlyne plastic or cut wrap with 2 tablespoon per piece.
7. Pack ¼ kilogram or 6 pieces in polyethylene bag.
8. Seal using a plastic sealer and label.

9
 Homemade Chicken Ham

Ingredients:

o 1 kg chicken
o 1/3 c sugar
o 1 tsp saltpeter
o 3 tbsp salt

Procedure:
1. Mix the salty, sugar and saltpeter.
2. Rub the mixture all over the chicken meat.
3. Refrigerate for one week and turning once or twice to have an even curing of
the meat.
4. Bake or stew with the addition of ½ cup sugar, 1 cup pineapple juice, 1 cup
water and pieces of cloves, laurel or peppercorn as desired.
5. Bake until done.
6. Baste the remaining or dripped mixture during baking ready to slice and serve.

10
 FINISH THE CURED
Lesson 5
MATERIALS
This lesson deals with steps and procedures in finishing different cured materials.

What is It

Technical Terms:
• Boil - subjecting the food at 100ºC or 215ºF
• bulk packaging - packaging intended for wholesale distribution for
consumer
• grana solution - dye applied salted egg
• packing - placing the food in a container until it reaches the
ultimate end user of the product
• simmering - cooking the food below boiling point.

LO5:1 COOKING EGGS, MEAT AND POULTRY

After all the steps in curing are done, cook the cured eggs, meat and poultry
products ready.

A. Finishing eggs

Hard-cook cured eggs at simmering temperatures. If desired, apply or paint the eggs
with a red dye called grana. Another way of using grana is by dissolving the dye in
boiling water while cooking the eggs.
Salted eggs are usually packed in trays for distribution to retailers or wholesalers.
Individually when purchased, they are packed in plastic bags for convenience.

B. Finishing Cured Meat and Poultry Products

After the curing period, remove excess salt by soaking the cured meat in warm water
or in several changes of water for an hour. Use stiff brush to remove excess salt
especially for dry-cured hams. If excess salt is not brushed off, white deposit of salt
will form on the surface of the ham impairing its appearance. Brushing makes the
ham look shiny and more attractive. Soaking the ham too long in water must be
avoided to make the ham waterlogged. This will favor the growth of mold even after
smoking. Subject the drained cured ham to smoking and drying afterwards.

In smoking and drying the ham, following steps are done (Lagua,1977)
a. Hang washed hams overnight at room temperature to drain before smoking.

11
 b. When drained, smoke ham for 15 to 24 hours at 110ºF to 125ºF.
c. Continue smoking in the smokehouse, but this time, in controlled condition,
without smoke.
d. Let it dry for 15 days until the ham achieve an attractive brownish color.
e. Cool them overnight before wrapping.
f. Regulate the smoking and drying temperatures. The lower the temperature
the greater the chance of rancidification. The higher the temperature, the more
fat melts and drips causing the decrease in size and weight. The internal
temperature of the heat during smoking should be from 110ºF to 118ºF.
g. Hung up the ham to dry before storing if smoky flavor is not desired. Hams
should be dried at a temperature ranging from 100ºF to 120ºF. Dried for 8
hours every day for 15 to 25 days.

Cook the finished ham or poultry ham as desired. For every piece of, mix the following:
½ -3/4 pineapple juice
½ c sugar
2-3 pcs laurel
spices as desired (oregano, etc.)

Immerse the ham in the solution and cook until well done. Drain and spread sugar on
the surface and allow to caramelize using a blow torch or an oven.

LO5:1 PACKING CURED MEAT AND POULTRY PRODUCTS

Pack meat products in a plastic container, plastic bags, or any packaging material
suited for wet products like poultry and meat. Normally, they are packed in individually
with 1 kilogram per pack for grocery stores or supermarkets.

What’s More

Arrange the steps in preparing homemade longganisa in their proper order. Use
number 1 for the first step, 2 for the second step and so on.

________Add the remaining ingredients and mix as well until blended.

________Seal using a plastic sealer and label.

________Select good meat materials with 700 grams lean meat and 300 grams fat.

________Combine curing mixture and mix thoroughly. The maximum level of usage
for curing salt is ½ teaspoon per kilogram of meat.
________Wrap in a paperlyne plastic or cut wrap with 2 tablespoon per piece.
________Pack ¼ kilogram or 6 pieces in polyethylene bag.

12
 ________Measure and weigh all the ingredients to obtain good result.

________Cure at room temperature for six to eight hours or refrigeration temperature

for a day or may be decreased depending on the quality of the mixture and the
intended use of the product. (Cure it only for 1 hour during laboratory or assessment)

What I Have Learned

Curing agents help improve the flavor and appearance of meat and retain its original
color. Sugar minimizes the hardiness to the straight cure process; it makes the product
more appetizing and also provides energy to the nitrate – reducing bacteria. On the
other hand, spices give the desired flavor for aroma.

Salting improves the keeping quality of meat. The different methods of salting should
be strictly followed to produce a better quality of work.
Cleanliness in the workplace should be observed to avoid contamination of foods.

What I Can Do

• List down all the ingredients needed in preparing homemade pork

longganisa.

• Research on the internet or interview those who are in business of

making homemade pork longganisa or salted egg. Find out/ask about
the ingredients added in longganisa.

13
 Assessment

A. Match column A with column B. Write the answer on the line.

Column A Column B

______1. Washing a. soaking in salt and water

solution

______2. Draining b. cool, dry place

______3. Brining c. removing moisture from the

product

______4. Storing d. removing excess water

______5. Drying e. removing dirt/removing

excess

B. Write true on the line if the statement is correct and false if it is wrong.
_____________________ 1. In the pickle curing method, the meat is allowed to cure in
the refrigerator for 2 days.

_____________________ 2. Overhauling of meat is done on the 1 st day of preparing the

ham.

_____________________ 3. Allow the curing ham to be thoroughly immersed in the

cover pickle solution.
_____________________ 4. Chop meat is advisable in preparing hams.

_____________________ 5. Meat to be cured must be submerged thoroughly to have

equal distribution of solution throughout this flesh.
_____________________ 6. To produce good quality ham, meat should be free from
bruises, contusions, and blood clots.

_____________________ 7. Overhauling or repacking ensures uniform curing of ham.

_____________________ 8. In preparing pumping solution, a concentrated salt
solution is preferred.

_____________________ 9. Exceed the use of salitre or saltpeter to prolong the shelf-

life of products.

_____________________ 10. The addition of spices in the curing solution can spell the
difference of finished product.

14
 Additional Activities

Direction: Given below is a five-item checklist. Put a check (/) in each item that you
can do competently and an (X) for each item that you can’t. Can you…

__________ 1. Mix curing mixture and prepared materials in accordance with

approved specifications and enterprise requirements.
__________ 2. Allow mixture to be cured at room or refrigerated temperature at
appropriate number of days.

__________ 3. Keep materials that are being cured submerged in solution to obtain
even distribution/ penetration of curing mixture in line with approved
specifications.

__________ 4. Boil and dip in grana solution salted eggs according to approved
specifications
__________ 5. Transfer the cooked products to containers and cool according to
specifications.

15
 16
What I can do:
Assessment:
• List of ingredients
A.
needed in
1. e preparing
2. d homemade pork
longganisa.
3. a
• Researched data on
4. b
business in making
5. c homemade pork
longganisa or
B. salted egg.
1.False
2. False
3. True
4. False
5. True
6. True
7. True
8. False
9. False
10.True
Additional What’s More:
What I Know:
Activities:
1. 4
2. 8 A.
- depends on the
3. 1
answer of the 1. e
4. 3
learner 2. d
5. 6
6. 7 3. a
7. 2 4. b
8. 5 5. c
B.
1. False
2. False
3. True
What’s new: 4. False
What’s In: 5. True
1. c 6. True
1. sugar 7. True
2. b
2. salt 8. False
3. a 3. refined salt
4. e 9. False
4. vinegar 10. True
5. d 5. spices
Answer Key
References
DepEd.Competency-Based Learning Material Food Processing NCII.

Pascua (2016). Phoenix. Technical Vocational Livelihood Series (Food Processing

11)

*images were taken from the Google images (intended for reuse)

17
For inquiries or feedback, please write or call:

Department of Education – Region III,

Schools Division of Bataan - Curriculum Implementation Division
Learning Resources Management and Development Section (LRMDS)

Provincial Capitol Compound, Balanga City, Bataan

Telefax: (047) 237-2102

Email Address: [email protected]