AF - Aquaculture NC II 20151119 PDF

K to12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
AGRI FISHERY - ARTS AQUACULTURE (NC II)
These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.
AGRI-FISHERY ARTS
Specialization Number of Hours Pre-requisite
1. Agricultural Crops Production (NC I)
2. Agricultural Crops Production (NC II)++ 480 hours
3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II)
4. Animal Health Care Management (NC III) 320 hours Animal Production (NC II)
5. Animal Production (NC II) +
When updated, this CG will become the following:
1. Animal Production (Poultry-Chicken) (NC II); 480 hours
2. Animal Production (Ruminants) (NC II); and
3. Animal Production (Swine) (NC II)
6. Aquaculture (NC II) 640 hours
7. Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production (NC II)
8. Artificial Insemination (Swine) (NC II) 160 hours Animal Production (NC II)
9. Agricultural Crops Production (NC I) 320 hours
10. Fish Capture (NC II) ++ 640 hours
11. Fishing Gear Repair and Maintenance (NC III) 320 hours
12. Fish-Products Packaging (NC II) 320 hours
13. Fish Wharf Operation (NC I) 160 hours
14. Food (Fish) Processing (NC II) 640 hours
15. Horticulture (NC II) + 640 hours
16. Horticulture (NC III) 640 hours Horticulture (NC II)
17. Landscape Installation and Maintenance (NC II) 320 hours Agricultural Crops Production (NC I)
18. Organic Agriculture (NC II) 320 hours Agricultural Crops Production (NC I)
19. Pest Management (NC II) 320 hours Agricultural Crops Production (NC I)
20. Rice Machinery Operation (NC II) 320 hours Agricultural Crops Production (NC I)
21. Rubber Processing (NC II) 320 hours
22. Rubber Production (NC II) 320 hours
23. Slaughtering Operation (NC II) 160 hours Animal Production (NC II)
+
CG to be updated by December 2015
++
CG to be uploaded by December 2015
K to 12 Agri-Fishery Arts Aquaculture (NC II) Curriculum Guide December 2013 *LO Learning Outcome Page 1 of 28
HOME ECONOMICS
Number of
Specialization Pre-requisite
Hours
1. Attractions and Theme Parks (NC II) 160 hours
2. Barbering (NC II) 320 hours
3. Bartending (NC II) 320 hours
4. Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
5. Bread and Pastry Production (NC II) 160 hours
6. Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/8
7. Commercial Cooking (NC III) 320 hours Cookery (NC II)
8. Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
9. Dressmaking (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
10. Events Management Services (NC III) 320 hours
11. Fashion Design (Apparel) (NC III) 640 hours Dressmaking (NC II) or Tailoring (NC II)
12. Food and Beverage Services (NC II) + 160 hours
13. Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
14. Hairdressing (NC II) 320 hours
15. Hairdressing (NC III) 640 hours Hairdressing (NC II)
16. Handicraft (Basketry, Macrame) (Non-NC) 160 hours
17. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours
18. Handicraft (Needlecraft) (Non-NC) 160 hours
19. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours
20. Housekeeping (NC II) + 160 hours
21. Local Guiding Services (NC II) 160 hours
22. Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8
23. Tourism Promotion Services (NC II) 160 hours
24. Travel Services (NC II) 160 hours
25. Wellness Massage (NC II) 160 hours
+
INDUSTRIAL ARTS
Number of
Hours
1. Automotive Servicing (NC I) + 640 hours
2. Automotive Servicing (NC II) 640 hours Automotive Servicing (NC I)
3. Carpentry (NC II) 640 hours
4. Carpentry (NC III) 320 hours Carpentry (NC II)
5. Construction Painting (NC II) 160 hours
6. Consumer Electronics Servicing (NC II) + 640 hours
7. Domestic Refrigeration and Airconditioning (DOMRAC) Servicing (NC II) 640 hours
8. Driving (NC II) 160 hours
9. Electrical Installation and Maintenance (NC II) 640 hours
10. Electric Power Distribution Line Construction (NC II) 320 hours Electrical Installation and Maintenance (NC II)
11. Electronic Products Assembly and Servicing (NC II) ++
(CG under construction based on Consumer Electronics Servicing 640 hours
(NC II) CG)
12. Furniture Making (Finishing) (NC II) + 480 hours
13. Instrumentation and Control Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)
14. Gas Metal Arc Welding (GMAW) (NC II) 320 hours Shielded Metal Arc Welding (SMAW) (NC II)
15. Gas Tungsten Arc Welding (GTAW) (NC II) 320 hours Shielded Metal Arc Welding (GMAW) (NC II)
16. Machining (NC I) ++ 640 hours
17. Machining (NC II) 640 hours Machining (NC I)
18. Masonry (NC II) 320 hours
19. Mechatronics Servicing (NC II) 320 hours Consumer Electronics Servicing (NC II)
20. Motorcycle/Small Engine Servicing (NC II) 320 hours
21. Plumbing (NC I) 320 hours
22. Plumbing (NC II) 320 hours Plumbing (NC I)
23. Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit Domestic Refrigeration and Airconditioning (DOMRAC) Servicing
640 hours
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III) (NC II)
24. Shielded Metal Arc Welding (NC I) 320 hours
25. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)
26. Tile Setting (NC II) 320 hours
27. Transmission Line Installation and Maintenance (NC II) 640 hours Electrical Installation and Maintenance (NC II)
+
++
INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)
Number of
Hours
1. Animation (NC II) 320 hours
2. 1. Telecom OSP and Subscriber Line Installation
Broadband Installation (Fixed Wireless Systems) (NC II) 160 hours (Copper Cable/POTS and DSL) (NC II)
2. Telecom OSP Installation (Fiber Optic Cable) (NC II)
3. Computer Hardware Servicing (NC II) + 320 hours
4. Computer Programming (NC IV) +
When updated, this CG will become the following:
1. Programming (.net Technology) (NC II)++ 320 hours
2. Programming (Java) (NC II)++
3. Programming (Oracle Database) (NC II)++
5. Computer System Servicing (NC II) ++
(CG under construction based on Computer Hardware Servicing (NC 320 hours
II) CG)
6. Contact Center Services (NC II) 320 hours
7. Illustration (NC II) 320 hours
8. Medical Transcription (NC II) 320 hours
9. Technical Drafting (NC II) 320 hours
10. Telecom OSP and Subscriber Line Installation
320 hours Computer Hardware Servicing (NC II)
(Copper Cable/POTS and DSL) (NC II)
11. Telecom OSP Installation (Fiber Optic Cable) (NC II) Telecom OSP and Subscriber Line Installation
160 hours
(Copper Cable/POTS and DSL) (NC II)
+
++
Grades 7 to 8 (Exploratory)
Course Description:
This Module is an exploratory and introductory course which leads to Aquaculture National Certificate Level II (NC II). It covers four common competencies that a Grade
7/Grade 8 Technology and Livelihood Education (TLE) student ought to posses: 1) using tools, equipment and paraphernalia; 2) performing mensuration and calculation; 3)
apply safety measures in farm operation; and 4) interpreting technical designs and plans.
The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to the course and; 3)
exploration on career opportunities.
PERFORMANCE
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODING
STANDARD
Introduction The learner demonstrates The learner independently 1. Explain basic concepts in aquaculture
1. Basic concepts in Aquaculture understanding of basic demonstrates common 2. Discuss the relevance of the course
2. Relevance of the course concepts and underlying competencies in aquaculture 3. Explore career opportunities in
3. Career opportunities theories in aquaculture. as prescribed by TESDA aquaculture
Training Regulations.
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS)

1. Assessment of Personal The learner demonstrates The learner recognizes LO 1. Recognize Personal Competencies TLE_PECS7/8-00-
Competencies and Skills (PeCS) an understanding of one's his/her Personal and Skills (PeCS) needed aquaculture 1
vis--vis a practicing Personal Competencies and Competencies and Skills 1.1. Identify and assess one's PeCS:
entrepreneur/employee Skills (PeCS). (PeCS) and is able to Characteristics, Attributes, Lifestyle,
1.1. Characteristics compare these with the PeCS Skills, Traits
1.2. Attributes of a practicing entrepreneur/ 1.2. Identify and assess a practitioners PeCS:
1.3. Lifestyle employee involved in Characteristics, Attributes, Lifestyle,
1.4. Skills aquaculture. Skills, Traits
1.5. Traits 1.3. Compare self with a practitioner.
2. Analysis of PeCS in relation to 1.4. Identify areas for improvement,
those of a practicing development and growth
entrepreneur/employee
ENVIRONMENT AND MARKET (EM)
1. Key concepts of Environment & Learner demonstrates The learner independently LO 1. Recognize and understand the TLE_EM7/8-00-1
Market understanding of the identifies the market for aquaculture.
2. Products & services available in environment and market of products/services available, 1.1. Identify the different products/services
the market aquaculture the customers, and the available in the market
PERFORMANCE
STANDARD
3. Concept of differentiation of competition within the 1.2. Enumerate the differences between
products & services aquaculture market. these products
4. Concept of Customers and the 1.3. Identify who the customers of these
reasons they buy products & products are and the reason these
services products/services are purchased
5. Competitors in the market 1.4. Identify the companies who sell these
products/services in the market
LESSON 1: USE FISHERY TOOLS AND EQUIPMENT (UT)

1. Fishery tools The learner demonstrates The learner independently LO 1. Select and use fishery tools TLE_AFAQ7/8UT-
2. Safety practices during farm understanding of concepts, uses tools and equipment in 1.1. Identify appropriate fishery tools Ia-1
operation underlying theories and aquaculture according to according to requirement
3. Fishery equipment principles in the use of tools standard procedure. 1.2. Check for faulty and defective tools in
4. Fishery facilities and equipment in accordance with farm procedures
5. Preventive maintenance aquaculture. 1.3. Use appropriate tools and equipment
LO 2. Select and operate fishery TLE_AFAQ7/8UT-
equipment Ia-b-2
2.1. Identify fishery equipment and facilities
2.2. Conduct pre-operation check-up in line
with manufacturers manual
2.3. Follow safety precautions
2.4. Identify and report faults and defects of
tools
2.5. Use fishery equipment and facilities
according to their functions
2.6. Read instructional manuals on farm tools
and equipment
LO 3. Perform preventive maintenance TLE_AFAQ7/8UT-
3.1. Follow aquaculture procedures in Ic-3
cleaning tools, equipment and facilities
after use
3.2. Perform routine check-up and
maintenance
3.3. Store tools and equipment in areas in
accordance with farm procedures
PERFORMANCE
STANDARD
LESSON NO. 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)

1. Problem solving procedures The learner demonstrates The learner independently LO 1. Perform estimation TLE_AFAQ7/8MC-
2. Cost estimates of facilities understanding of concepts, performs estimation and basic 1.1. Identify job requirements from oral and Id-1
3. Calendar of activities underlying theories and calculations relative to written communication
4. Systems of measurement principles in performing aquaculture. 1.2. Estimate quantities of materials and
5. Unit of measurement estimation and basic resources required to complete a
6. Conversion of units calculations in aquaculture. work/task
7. Fractions and decimals 1.3. Estimate time needed to complete a
8. Percentage and ratios work/activity
9. Simple record keeping 1.4. Make estimate of work materials and
resources
LO 2. Perform basic calculations TLE_AFAQ7/8MC-
2.1. Check and complete computed number Ie-2
2.2. Identify basic calculations to be made
according to job requirements
2.3. Ascertain systems and units of
measurement to be followed
2.4. Follow the appropriate mathematical
operations to comply with the job
requirements
2.5. Explain how to review and check results
obtained in the computation of
mathematical problems
2.6. Calculate whole numbers, fractions,
percentages and mixed numbers
LESSON NO. 3: DRAW THE LAYOUT PLANS FOR PONDS, TANKS PENS AND CAGES (ID)
1. Pond designs The learner demonstrates The learner draws lay-out LO 1. Draw layout plans for ponds TLE_AFAQ7/8ID-
2. Compartments understanding of concepts, plans for ponds, tanks, pens 1.1. Identify different pond compartments If-1
3. Gate location underlying theories and and cages in accordance with 1.2. Use signs and symbols of plan according
4. Types of dikes principles in drawing layout established standards. to fishpond engineering standards
5. Characteristics of water plans for ponds, tanks, 1.3. Draw layouts of different pond designs
6. Supply canal pens, and cages. according to established procedures
7. Shapes of tanks LO 2. Draw layout plans for tanks TLE_AFAQ7/8ID-
8. Life support system for tanks 2.1. Identify different life support systems Ig-2
PERFORMANCE
STANDARD
for tanks
2.2. Use signs and symbols of plan according
to fishpond engineering standards
2.3. Draw layouts of different tank designs
according to established procedures
LO 3. Draw layout plans for pens and TLE_AFAQ7/8ID-
cages Ih-3
3.1. Identify the different life support
systems for pens and cages
3.2. Use signs and symbols of plan according
to fishpond engineering standards
3.3. Draw layouts of different pens and
cages designs according to established
procedures
LESSON 4: APPLY SAFETY MEASURES IN FARM OPERATIONS (OS)
1. Safety Measures The learner demonstrates The learner independently LO 1. Apply appropriate safety measures TLE_AFAQ7/8OS-
2. Apply Safety Measures understanding of concepts, observes safety measures in 1.1. Identify work tasks Ii-1
3. Safekeeping/Disposal of tools, underlying theories and aquaculture. 1.2. Determine place and time for safety
materials and outfits principles of applying safety measures
4. Personal Protective Equipment measures in aquaculture. 1.3. Prepare appropriate tools, materials and
outfits
1.4. Use tools and materials accordingly
1.5. Identify hazards
1.6. Wear outfit accordingly
1.7. Observe shelf life
1.8. Follow emergency procedures
LO 2. Safekeeping/disposal of tools TLE_AFAQ7/8OS-

materials and outfit Ij-2
2.1. Explain how to clean used tools and
outfits before storing
2.2. Label unused materials and supplies
according to manufacturers
recommendation before storing
2.3. Observe how to dispose waste materials
(160 hours)
Course Description:
This is a specialization course which leads to an Aquaculture National Certificate II (NC II). It covers one core competency that a high school student ought to possess:
conducting pre-operations aquaculture activities.
The preliminaries of this specialization course include the following: 1) discussion on the relevance of the course; 2) explanation of the key concepts relative to the course
and; 3) exploration of career opportunities
PERFORMANCE
CONTENT CONTENT STANDARD LEARNING COMPETENCIES CODE
STANDARD
Introduction
1. Basic concepts in aquaculture The learner demonstrates The learner independently 1. Explain basic concepts in aquaculture
2. Relevance of the course understanding of basic demonstrates common 2. Discuss the relevance of the course
3. Career opportunities concepts and underlying competencies in 3. Explore on opportunities for
theories in aquaculture. aquaculture as prescribed Aquaculture as a career or source of
by TESDA Training extra income
Regulations.
1. Assessment of Personal The learner demonstrates The learner recognizes LO 1. Develop and Strengthen TLE_PECS9-12-
Competencies and Skills (PeCS) vis- understanding of ones his/her Personal Personal Competencies and Skills 00-1
-vis a practicing Personal Competencies and Competencies and Skills (PeCS) needed aquaculture
entrepreneur/employee in the town. Skills (PeCS) and what it takes (PeCS) and is able to 1.1. Identify & Assess one's PeCS:
1.1. Characteristics to become successful in the compare these with the Characteristics, Attributes, Lifestyle,
1.2. Attributes field. PeCS of a practicing Skills, Traits
1.3. Lifestyle entrepreneur/employee 1.2. Identify successful entrepreneurs/
1.4. Skills involved in the employees in the town
1.5. Traits Aquaculture. 1.3. Identify & Assess a practitioners:
2. Analysis of PeCS in relation to a Characteristics, Attributes, Lifestyle,
practitioner Skills, Traits
3. Align, strengthen and develop ones 1.4. Compare self with a practitioner
PeCS based on the results 1.5. Identify areas for improvement,
development and growth
1.6. Align, strengthen, develop areas based
on the results of the PeCS Assessment
PERFORMANCE
STANDARD
THE MARKET (The Town) The learner demonstrates The learner independently LO 1. Recognize and understand the TLE_EM9-12-
1. Key concepts of the Market understanding of the market of identifies the market for aquaculture 00-1
2. Players in the Market (Competitors) aquaculture in the context of products/services available 1.1 Identify the players/ competitors within
3. Products and services available in the town. and the competitors in the the town
the market town's aquaculture market. 1.2 Identify the different products/services
available in the market
1.3 Enumerate the differences between
these products/ services
THE MARKET CUSTOMER The learner demonstrates The learner independently LO 2. Recognize the customers in the TLE_EM9-12-
1. Key concepts in Identifying and understanding of the identifies the customers aquaculture market 00-2
Understanding the Consumer customers of aquaculture. within the aquaculture 2.1. Identify the different customers of the
2. Consumer Analysis through: market. market
2.1. Observation 2.2. Identify the customers' needs and
2.2. Interviews wants through consumer analysis
2.3. FGDs (Focused Group 2.3. Conduct observation exercises,
Discussions) interviews, Focused Group Discussions
2.4. Survey (FGD) and a survey
THE MARKET - GENERATING The learner demonstrates The learner independently LO 3. Create new business ideas using TLE_EM9-12-
BUSINESS IDEA understanding of the generates business ideas the various techniques and based on 00-3
1. Key concepts in Generating techniques of generating using the various the analyses of the market for
Business Ideas business ideas. techniques available. aquaculture
2. Knowledge, skills, passions, and 4.1. Generate business ideas using
interests knowledge, skills, passions, and
3. New applications interests
4. Irritants 4.2. Generate business ideas using new
applications (finding new use for
existing products/materials)
4.3. Generate business ideas from one's
irritants
THE MARKET - GENERATING The learner demonstrates The learner independently LO 4. Create new business ideas using TLE_EM9-12-
BUSINESS IDEA understanding of the generates business ideas the various techniques and based on 00-4
1. Key concepts in Generating techniques used in generating using the various the analyses of the market for
Business Ideas business ideas. techniques available. aquaculture
2. Striking ideas (new concept) 4.1. Generate business ideas based on
PERFORMANCE
STANDARD
3. Serendipity Walk striking Ideas
4.2. Generate business ideas using the
Serendipity Walk
QUARTER 1 CONDUCT PRE-OPERATIONS AQUACULTURE ACTIVITIES
LESSON 1: PREPARATION OF TOOLS AND SIMPLE EQUIPMENT (PT)
1. Materials in fishpond/fish tank The learner demonstrates The learner independently LO 1. Prepare tools and materials in TLE_AFAQ9-
construction understanding of the prepares appropriate fishpond/fish tank construction 12PT-Ia-j-1
2. Tools used in fishpond/fish tank preparation of construction materials and tools in 1.1. Check and clean tools and equipment
construction materials and tools in fishpond/fish tank 1.2. Check harvesting tools
3. Types of finishing materials for fishpond/fish tank construction. construction based on 1.3. Perform simple repairs
fishpond/fish tanks industry standards. 1.4. Inspect materials for possible repair
4. Construction materials
5. Inspection of condition of tools
QUARTER 2 CHANGING WATER OF AQUACULUTURE FACILITY
1. Sources of water 1.5. Determine the volume of water TLE_AFAQ9-
2. Quantity 1.6. Select appropriate method of water 12PTIIa-j-1
3. Quality exchange
4. Drainage 1.7. Carry out water exchange
5. Methods of changing water
6. Types of water
6.1. Freshwater
6.2. Saline water
6.3. Brackish water
6.4. Water exchange
QUARTER 3 MORTALITIES
1. Mortality 1.8. Determine and analyze mortality TLR_AFAQ9-
1.1. Monitor and collect mortalities 1.9. Check and prevent predators 12PTIIIa-j-1
1.2. How to calculate mortality rate 1.10. Determine the causes of mortality
1.3. Analyze factors leading to 1.11. Observe the precautionary measures
mortality in reducing mortality
2. Predator 1.12. Follow steps in using disinfectants
2.1. Types of predator
2.2. How to reduce mortality
2.3. The use of disinfectant
QUARTER 4 PREPARE AND SECURE AQUACULTURE FACILITIES
PERFORMANCE
STANDARD
1. Prepare facilities 1.13. Prepare ponds, cages and frames TLE_AFAQ9-
2. Pond construction 1.14. Brush and repair cages and frames 12PTIVa-j-1
3. Tank construction 1.15. Clean and disinfect tanks
4. Cage and frames 1.16. Install structures during inclement
5. Nets weather
6. Cleaning 1.17. Store tools and equipment properly
7. How to store tools
8. Structures during inclement weather
(160 hours)
Course Description:
This is a specialization course which leads to Aquaculture National Certificate II (NC II). It covers one core competency that a high school student ought to possess:
preparing and maintaining aquaculture facilities. The preliminaries of this specialization course include the following: 1) a discussion on the relevance of the course; 2)
explanation of key concepts relative to the course, and 3) exploration of career opportunities.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction
3. Career opportunities concepts and underlying competencies in aquaculture 3. Explore on opportunities for Aquaculture
theories in aquaculture. as prescribed by TESDA as a career or source of extra income
Training Regulations
1. Assessment of Personal The learner demonstrates The learner recognizes his/her LO 1. Develop and strengthen Personal TLE_PECS9-12-
Competencies and Skills (PeCS) an understanding of one's Personal Competencies and Competencies and Skills (PeCS) needed 00-1
vis--vis a practicing Personal Competencies Skills (PeCS) and is able to in aquaculture
entrepreneur/employee in the and Skills (PeCS) and what compare these with the PeCS 1.1. Identify and assess one's PeCS:
province. it takes to become of a practicing entrepreneur/ Characteristics, Attributes, Lifestyle,
1.1. Characteristics successful in the field. employee involved in Skills, Traits
1.2. Attributes aquaculture 1.2. Identify successful entrepreneurs/
1.3. Lifestyle employees in the province
1.4. Skills 1.3. Identify and assess a practitioners
1.5. Traits PeCS: Characteristics, Attributes,
2. Analysis of PeCS in relation to a Lifestyle, Skills, Traits
practitioner 1.4. Compare self with a practitioner
3. Align, strengthen and develop ones 1.5. Identify areas for improvement,
PeCS based on the results development and growth
1.6. Align, strengthen, develop areas based
on the results of the PeCS Assessment
THE MARKET (The Province) The learner demonstrates The learner independently LO 1. Recognize and understand the TLE_EM9-12-
1. Key concepts of the Market understanding of the identifies the products/services market for aquaculture 00-1
2. Players in the Market(Competitors) market of aquaculture in available and the competitors 1.1 Identify the players/ competitors
3. Products & services available in the the context of the in the province's aquaculture within the province
market province. market. 1.2 Identify the different products/services
available in the market
1.3 Enumerate the differences between
these products/ services
THE MARKET PRODUCT The learner demonstrates The learner independently LO 2. Develop a product for the TLE_EM9-12-
DEVELOPMENT understanding of identifies the customers of the aquaculture market 00-2
1. Key concepts in developing a developing a product in aquaculture market. 2.1. Identify what is of Value to the
product aquaculture. customer
2. Finding Value 2.2. Identify the Customer
3. Innovation 2.3. Define and identify what makes a
4. Unique Selling Proposition (USP) product different
2.4. Enumerate and apply creativity and
innovation techniques in order to
develop a product that stands out.
2.5. Identify the unique selling proposition
(USP) of the product
THE MARKET - SELECTING The learner demonstrates The learner independently LO 3. Select a business idea for the TLE_EM9-12-
BUSINESS IDEA understanding of the selects a viable business idea. aquaculture market based on the criteria 00-3
1. Key concepts in Selecting a techniques used in and techniques provided
Business Idea selecting business ideas. 3.1. Identify potential business ideas to
2. Criteria select from
3. Techniques 3.2. Enumerate the various criteria and steps
to selecting a business idea
3.3. Apply the criteria/steps in order to
select a viable business idea.
3.4. Identify a business idea based on the
criteria/steps provided
THE MARKET BRANDING The learner demonstrates The learner independently LO 4. Develop a brand for the product TLE_EM9-12-
1. Key concepts of Branding an understanding of generates a brand for their 4.1. Identify the benefits of having a good 00-4
branding and develops a business idea. brand
brand for their business 4.2. Enumerate recognizable brands in the
idea. town/province
4.3. Enumerate the criteria for developing a
brand
4.4. Generate a brand that is clear and
follows the techniques of generating a
brand
QUARTER 1
LESSON 1: PREPARE AND MAINTAIN AQUACULTURE FACILITIES (PM)
1. Classification of tools and The learner demonstrates The learner independently LO 1. Check the condition of site TLE_AFAQ9-
equipment: understanding of the performs proper maintenance 1.1. Sample and analyze the soil for water 12PM-Ia-j-1
1.1. Functional underlying concepts and of aquaculture facilities based holding capacity
1.2. Non functional principles in the on industry standards. 1.2. Determine the volume of water
2. Site Evaluation maintenance of resources
3. Soil analysis aquaculture facilities. 1.3. Assess the quality of water
4. Water retention/water holding 1.4. Measure the topography of the site
capacity 1.5. Determine the sources of natural food
5. Topography 1.6. Determine the suitable species to
6. Natural food culture
7. Suitable species for tanks, ponds, 1.7. Read the tidal level
pens and cages 1.8. Determine the area of the tank and the
8. Area of pond/tanks budget for its construction
9. Water analysis 1.9. Analyze water
QUARTER 2
Layout of ponds, tanks, pens and cages Ponds TLE_AFAQ9-
1. Nets and mesh size 1.10. Determine the area, depth and the 12PM-IIa-j-1
2. Material cost number and size of compartments
3. Species appropriate for tanks, 1.11. Position the markers as guides
ponds, pens and cages 1.12. Determine the materials used
4. Budgetary cost of ponds, tanks, 1.13. Determine the number of pumps and
pens, and cages their location
5. Frames 1.14. Plan for the other important facilities
6. Other important facilities
QUARTER 3
1. Area Tanks TLE_AFAQ9-
2. Depth 1.15. Determine the area, depth and the 12PM-IIIa-j-1
3. Number and size of compartments number and size of compartments
4. Markers 1.16. Position the markers as guides
5. Number of pumps 1.17. Determine the materials used
6. Location of pumps 1.18. Determine the number of pumps and
7. Materials used their location
8. Other facilities 1.19. Plan for the other important facilities
Pens
1.20. Determine the area, depth and the
number and size of compartments
1.21. Determine the materials used
Cages
1.22. Determine the area, depth, and the
number and size of compartments
1.23. Determine the materials used
1.24. Determine the mesh size
QUARTER 4
1. Mobile resources and carry-out Ponds
installation of facilities 1.25. Prepare construction resources TLE_AFAQ9-
2. Major support 1.26. Install major and other support 12-IVa-j-1
3. Life support facilities
4. Position of the equipment 1.27. Install life support facilities
5. Netting materials Tanks
6. Floats and sinkers 1.28. Install life support facilities
7. Mooring system 1.29. Lay out facilities
8. Bottom of the net Pens
1.30. Fabricate netting materials, floats
and sinkers
1.31. Inspect and set-up nets
Cages
1.32. Check bottom of net
1.33. Check mooring system
1.34. Set-up net
FISH NURSERY OPERATION
(160 hours)
Course Description:
This is a specialization course which leads to Aquaculture National Certificate II (NC II). It covers one core competency that a high school student ought to possess,
Operate Fish Nursery. The preliminaries of this specialization course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts
relative to the course and 3) exploration on career opportunities.
PERFORMANCE
STANDARD
Introduction
3. Career opportunities concepts and underlying competencies in 3. Specialize on opportunities for
theories in aquaculture. aquaculture as prescribed Aquaculture as a career or source of extra
in the TESDA Training income
Regulation
1. Assessment of Personal The learner demonstrates The learner independently LO 1. Develop and strengthen personal TLE_ PECS9-12-
Competencies and Skills (PECs) understanding of ones creates a plan of action that competencies and skills (PECs) needed in 00-1
vis--vis a practicing Personal Competencies and strengthens/ further Aquaculture
entrepreneur/employee in a Skills (PECs) in Aquaculture. develops ones PECs in 1. Identify areas for improvement,
province. Aquaculture. development and growth
1.1. Characteristics 2. Align ones PECs according to his/her
1.2. Attributes business/career choice
1.3. Lifestyle 3. Create a plan of action that ensures
1.4. Skills success of his/her business/career choice
1.5. Traits
2. Analysis of PECs in relation to a
practitioner
3. Strengthening and further
development of ones PECS
ENVIRONMENT AND MARKET

1. Product Development The learner demonstrates The learner independently LO 1. Develop a product/service in TLE_EM9-12-
2. Key concepts of developing a understanding of creates a business vicinity Aquaculture 00-1
product environment and market in map reflective of potential 1.1. Identify what is of Value to the
PERFORMANCE
STANDARD
3. Finding Value Aquaculture in ones Aquaculture market within customer
4. Innovation province. the province. 1.2. Identify the customer to sell to
4.1. Unique Selling Proposition (USP) 1.3. Explain what makes a product unique
and competitive
1.4. Apply creativity and innovative
techniques to develop marketable
product
1.5. Employ a Unique Selling Proposition
(USP) to the product/service
5. Selecting Business Idea LO 2. Select a business idea based on the TLE_ EM9-12-
6. Key concepts of Selecting a Business criteria and techniques set 00-2
Idea 2.1. Enumerate various criteria and steps in
6.1. Criteria selecting a business idea
6.2. Techniques 2.2. Apply the criteria/steps in selecting a
viable business idea
2.3. Determine a business idea based on
the criteria/techniques set
7. Branding LO 3. Develop a brand for the product TLE_ EM9-12-

3.1. Identify the benefits of having a good 00-3
brand
3.2. Enumerate recognizable brands in the
town/province
brand
3.4. Generate a clear appealing product
brand
QUARTER 1 : PREPARE AND MAINTAIN FISH NURSERIES (PM) ( Note: Research components should be included in all activities)
1. Proper use of tools and equipment The learner demonstrates The learner independently LO 1. Prepare and maintain fish/shrimp TLE_AFFN9-
2. Safe keeping of equipment every understanding on the performs proper nurseries 12PM-Ia-j-1
after use underlying concepts and preparation and 1.1. Select appropriate tools, equipment
PERFORMANCE
STANDARD
3. Principles of soil tilling and drying principles in the preparation maintenance of fish/shrimp and materials
4. Type and amount of Lime and maintenance of nurseries based on industry 1.2. Dry the pond
5. Pest and predator control fish/shrimp nurseries based standards. 1.3. Repair & plow the soil and dried again
6. Type and amount of Fertilizers on industry standards.
1.4. Harrow and dry the soil
7. Principles of Natural Food Growing
8. Types and setting-up of 1.5. Select and apply lime
aerator/agitators 1.6. Select and apply predator and pest
9. Stocking Rate control
10. Water quality parameters 1.7. Grow the natural food
11. Principles of proper handling, 1.8. Select fertilizer and compute rate
transporting and stocking of fishes application
12. Acclimatization 1.9. Set-up aerators/agitators
13. Proper disposal of packing
1.10. Determine water quality parameters i.e.
materials
D.O., Transparency, Nitrates, Ammonia
and temperature are determined prior
to stocking of fry
1.11. Observe care in handling, transporting
and stocking of fishes
QUARTER 2 : FEEDS AND FEEDING (FF)
1. Proper storage of feeds The learner demonstrates The learner independently LO 1. Feeds and Feeding TLE_ AFFN9-
2. Time and Frequency of Feeding understanding on the performs proper selection, 1.1. Store feeds properly 12FF-IIa-j-1
3. Method of Feeding (Manual and underlying concepts and application and storage of 1.2. Analyze the effect of time and
Mechanical) principles in Fish Feeds and fish/shrimp feeds based on frequency of feeding
4. The economic and environmental Feeding. industry standards.
1.3. Apply the principles of manual and
effects of underfeeding and
mechanical feeding
overfeeding
5. Feed Composition 1.4. Determine the economic and
6. Feed Formulation using the environmental impact of improper
Pearson Square Method feeding
7. Daily Feed Ration 1.5. Sample and analyze composition of
commercial feeds
1.6. Formulate feed with the desired Crude
Protein content using locally-available
ingredients
1.7. Compute daily feed ration
PERFORMANCE
STANDARD
QUARTER 3 : WATER QUALITY AND FISH HEALTH MANAGEMENT (WF)
1. Physio-chemical parameters The learner demonstrates The learner independently LO 1. Water Quality TLE_AFFN9-
2. Tools and equipment used in water understanding on the performs monitoring water 1.1. Monitor water quality 12WF-IIIa-j-1
analysis underlying concepts and quality and managing fish 1.2. Maintain Optimum Water Quality
3. Types and symptoms of common principles in monitoring health proper based on
fish diseases water quality and managing industry standards.
4. Detection of infected fishes fish health.
5. Prophylactic treatment and safety LO 2. Fish Health Management TLE_AFFN9-
procedures 2.1. Monitor and observe occurrence of 12WF-IIIa-j-2
6. Proper handling and disposal of diseases
chemicals 2.2. Diagnose infected fish
7. Preventive pest and disease
2.3. Identify appropriate treatment
procedures
2.4. Practice preventive measures against
disease
QUARTER 4 : HARVEST AND POST-HARVEST HANDLING (HH)
1. Materials, tools and equipment in The learner demonstrates The learner independently LO 1. Harvest and Post-Harvest Handling TLE_AFFN9-
harvesting, grading, counting, understanding on the performs harvesting, 1.1. Schedule harvest 12HH-IVa-j-1
packing and transporting of underlying concepts and grading, counting, packing 1.2. Prepare harvesting materials and
fingerlings principles in harvesting, and transporting of supplies required in the harvest
2. Principles of harvesting, grading, grading, counting, packing fingerlings based on operation
counting, packing and and transporting of industry standards.
1.3. Observe proper handling while
transporting of fingerlings fingerlings.
harvesting
3. Safety procedures in harvesting,
grading, counting, packing and 1.4. Demonstrate proper grading, counting
transporting of fingerlings and packing of live fish
FISH OR SHRIMP GROW OUT OPERATION
(160 hours)
Course Description:
This is a specialization course which leads to Aquaculture National Certificate II (NC II). It covers one core competency that a high school student ought to possess to
PERFORM FISH OR SHRIMP GROW-OUT OPERATION. The preliminaries of this specialization course include the following: 1) discussion on the relevance of the course;
2) explanation of key concepts relative to the course and 3) exploration on career opportunities.

Introduction
1. Basic concepts in The learner demonstrates The learner independently 1. Explain basic concepts in aquaculture
aquaculture understanding of basic demonstrates common 2. Discuss the relevance of the course
2. Relevance of the course concepts and underlying competencies in aquaculture 3. Specialize on opportunities for Aquaculture as
3. Career opportunities theories in aquaculture. as prescribed in the TESDA a career or source of extra income
Training Regulation.
1. Assessment of Personal The learner demonstrates The learner independently LO 1. Develop and strengthen personal TLE_ PECS9-
Competencies and Skills understanding of ones creates a plan of action that competencies and skills (PECs) needed in 12-00-1
(PECs) vis--vis a practicing Personal Competencies and strengthens/ further develops Aquaculture
entrepreneur/employee in a Skills (PECs) in Aquaculture. ones PECs in Aquaculture. 1. Identify areas for improvement, development
province. and growth
1.1. Characteristics 2. Align ones PECs according to his/her
1.2. Attributes business/career choice
1.3. Lifestyle 3. Create a plan of action that ensures success
1.4. Skills of his/her business/career choice
1.5. Traits
2. Analysis of PECs in relation
to a practitioner
3. Strengthening and further
development of ones PECs
1. Product Development The learner demonstrates The learner independently LO 1. Develop a product/ service in TLE_ EM9-12-
2. Key concepts of developing a understanding of environment creates a business vicinity map Aquaculture 00-1
product and market in Aquaculture in reflective of potential 1.1. Identify what is of Value to the customer
3. Finding Value ones region. Aquaculture market within the 1.2. Identify the customer to sell to
4. Innovation region.
1.3. Explain what makes a product unique and
4.1. Unique Selling competitive
Proposition (USP) 1.4. Apply creativity and Innovative techniques
to develop marketable product
1.5. Employ a Unique Selling Proposition (USP)
to the product/service
5. Selecting Business Idea LO 2. Select a business idea based on the TLE_EM9-12-

6. Key concepts of Selecting a: criteria and techniques set 00-2
6.1. Business Idea
6.2. Criteria 2.1. Enumerate various criteria and steps in
6.3. Techniques selecting a business idea
2.2. Apply the criteria/steps in selecting a viable
business idea
2.3. Determine a business idea based on the
criteria/techniques set
7. Branding LO 3. Develop a brand for the product TLE_EM9-12-

00-3
3.1. Identify the benefits of having a good
brand
3.2. Enumerate recognizable brands in the
town/province
brand
3.4. Generate a clear appealing product brand
QUARTER 1 : PREPARE GROW-OUT FACILITIES (GF) ( Note: Research components should be included in all activities)
1. Procedures in pond drying The learner demonstrates The learner independently LO 1. Grow-Out Facilities TLE_AFGOO9-
2. Steps in applying predator understanding on the performs proper preparation 1.1. Ponds 12GF-Ia-j-1
control underlying concepts and and maintenance of 1.1.1. Dry pond
3. Soil Acidity principles preparing grow-out fish/shrimp nurseries based on 1.1.2. Apply predator control
4. Identifying pH, lime and facilities based on industry industry standards. 1.1.3. Analyze soil pH
liming standards. 1.1.4. Apply lime to correct soil acidity
5. Fertilizers and Fertilization 1.1.5. Compute fertilizer requirement
6. Principles and procedures in 1.1.6. Apply fertilizer to enhance growth
installing pens and cages of natural food
7. Procedures in preparing tanks 1.2. Pens and Cages
for stocking 1.2.1. Install or set-up frames
1.2.2. Install fabricated net into cages to
the cage frame
1.3. Tanks
1.3.1. Tanks are cleaned, dried and
disinfected
QUARTER 2 : STOCKING OF FINGERLINGS AND STOCK SAMPLING (FS)
1. Procedures and importance of The learner demonstrates The learner independently LO 1. Stock Fingerlings TLE_AFGOO9-
acclimatization understanding on the performs proper stocking of 12FS-IIa-e-1
2. Stocking Rate and Stocking underlying concepts and fingerlings and stock sampling 1.1. Acclimatize fish/crustacean fingerlings
Density principles in stocking of based on industry standards. 1.2. Determine the stocking density with due
3. Classification of suitable fingerlings and stock sampling. consideration on the pond carrying
species capacity
4. Process of assessing
1.3. Classify suitable species of fish/shrimp
fingerling quality
LO 2. Stock Sampling TLE_AFGOO9-
5. Fish stocking (Time and
12FS-IIf-j-2
Requirements)
2.1. Assess fingerling quality
6. Basic factors in maintaining
2.2. Release fingerlings as scheduled or at
growth of natural foods
appropriate time of the day
7. Biomass and ABW
2.3. Maintain growth of natural food
8. Importance and procedures of
2.4. Weigh stock samples for ABW and Biomass
stock sampling
determination
2.5. Undertake regular stock sampling
QUARTER 3 : PERFORM FEEDING OPERATIONS AND MAINTAIN GOOD WATER QUALITY
1. Factors to consider in The learner demonstrates The learner independently LO 1. Perform Feeding Operations TLE_AFGOO9-
selecting feeds understanding on the performs feeding operations 12FS-IIIa-e-1
2. Principles of feed sampling underlying concepts and and maintains good water 1.1. Select feeds based on quality
and analysis principles in performing quality based on industry 1.2. Sample and analyze feeds periodically
3. Accurate way of computing feeding operations and in standards.
1.3. Compute Average Body Weight (ABW),
daily feed ration maintaining good water
Biomass, Daily Feed Ration (DFR) and Feed
4. Feed formulation quality.
Conversion Ratio (FCR)
5. Importance of keeping 1.4. Formulate feeds using locally available
records of feeds given materials
6. Types and operations of 1.5. Record feed consumption
measuring instruments in LO 2. Maintain Good Water Quality TLE_AFGOO9-
monitoring water quality 2.1 Monitor water quality using appropriate 12FS-IIIf-j-2
7. Process of maintaining measuring instruments according to the
optimum water quality by Standard Methods In The Analysis Of Water
pond freshening And Wastewater
2.2 Maintain optimum water quality by pond
freshening and bio-manipulation
QUARTER 4 : PERFORM COMMON DISEASE DIAGNOSIS AND TREATMENT / HARVEST AND POST-HARVEST HANDLING (DT)
1. Identifying diseases through The learner demonstrates The learner independently LO 1. Perform Common Disease Diagnosis TLE_AFGOO9-
physical appearance and understanding on the performs common disease and Treatment 12DT-IVa-f-1
behavioral patterns of fishes underlying concepts and diagnosis and treatment; and 1.1. Observe and monitor disease through
2. Basic steps in sampling and principles in performing harvest and post-harvest physical appearance and behavioral patterns
diagnosing infected fish, and common disease diagnosis and handling based on industry of the stock
the recommended treatment treatment; and harvest and standards. 1.2. Sample and diagnose Infected fish
3. Important considerations in post-harvest handling.
1.3. Identify and implement recommended
preventing/safeguarding the
treatment
stock against occurrences of
viral, bacterial, fungal and 1.4. Prevent/safeguard the stock against
parasitic diseases occurrences of viral, bacterial, fungal and
4. Proper use/operation of parasitic diseases
seines in harvesting LO 2. Harvest and Post-Harvest Handling TLE_AFGOO9-
5. Process of total harvesting of 2.1. Schedule harvest and market of products 12DT-IVg-j-2
stock in cages 2.2. Use seine in pond and cages to harvest the
6. Important considerations in stock
packing and transporting 2.3. Lift the cages to collect the stock
harvested fishes. 2.4. Pack and transport harvested fishes
7. Financial Analysis
8. Record Keeping
2.5. Prepare cost and return analysis of the
project
2.6. Keep financial records
GLOSSARY
Dikes An embankment of earth and rock built to prevent floods or to hold irrigation water in for agricultural purposes
Briny water is water that has more salinity than fresh water, but not as much as seawater. It may result from mixing of seawater with fresh
Brackish water
water, as in estuaries, or it may occur in brackish fossil aquifers.
Compartments 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
Drainage Ss the natural or artificial removal of surface and sub-surface water from an area; (2) The action or a method of draining.
Frames To conceive or design; To build by putting together the structural parts of; construct
Is naturally occurring water on the Earth's surface in ice sheets, ice caps, glaciers, icebergs, bogs, ponds, lakes, rivers and streams, and
Freshwater underground as groundwater in aquifer sand underground streams. Fresh water is generally characterized by having low concentrations of
dissolved salts and other total dissolved solids.
Inclement weather unpleasant weather which is stormy or rainy
Is any natural or human-engineered (constructed or made) system that furthers the life of the biosphere in a sustainable fashion. 2 an
Life support system artificial or natural system that provides all or some of the items (as oxygen, food, water, control of temperature and pressure, disposition
of carbon dioxide and body wastes) necessary for maintaining life or health
Is a term that refers to the extensiveness of apertures within a mesh network used to sort or standardize granular material. It may also be
mesh size used to sort cereals in a factory. The larger the aperture the larger the mesh size; An open fabric of string or rope or wire woven together
at regular intervals
A mooring system is made up of a mooring line, anchor and connectors, and is used for station keeping of a ship or floating platform in all
Mooring system
water depths. A mooring line connects an anchor on the seafloor to a floating structure.
Mortality An organism that lives by preying on other organisms; an animal that hunts and seizes other animals for food.
The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, mostly available in the
Natural food
environment.
Netting materials anything that are utilized in making fish nets
Is a general term for water that contains a significant concentration of dissolved salts. The salt concentration is usually expressed in parts
Saline water
per thousand or parts per million
Sinkers One that sinks, as a weight used for sinking fishing lines or nets.
Is one of the basic units of biological classification and a taxonomic rank. A species is often defined as a group of organisms capable
Species of interbreeding and producing fertile offspring; A group of animals or plants that are similar and can produce young animals or plants : a
group of related animals or plants that is smaller than a genus
GLOSSARY
An artificial waterway for navigation or for draining or irrigating land; a long narrow place that is filled with water and was created by
Supply canal
people so that boats could pass through it or to supply fields, crops, etc., with water
An exceptionally large ocean wave, especially one caused by an underwater earthquake or volcanic eruption; An unusual, often destructive
tidal level
rise of water along the seashore, as from a storm or a combination of wind and high tide.
The arrangement of the natural and artificial physical features of an area; detailed, precise description of a place or region; graphic
Topography
representation of the surface features of a place or region on a map, indicating their relative positions and elevations.
The volume and rate of water exchange between air and a body of water in a specific location, or between several bodies of water,
Water exchange
controlled by such factors as tides, winds, river discharge, and currents.
Water retention/water
The capacity of anything to retain or hold water or one that does not permit water to percolate, seep or escape
holding
CODE BOOK LEGEND
Sample: TLE_AFAQ9-12UT-Ia-j-1
LEGEND SAMPLE DOMAIN/ COMPONENT CODE
Learning Area and Technology and Livelihood Personal Entrepreneurial Skills PECS
Strand/ Subject or Education_Agri-Fishery
Specialization Aquaculture TLE_AF
Environment and Marketing EM
First Entry AQ
9-12
Grade Level Grade 9/10/11/12 Use and Maintain Tools and Equipment UT
Perform Estimation and Basic Calculation MC

Domain/Content/ Preparation of tools
Uppercase Letter/s
Component/ Topic and simple equipment
UT Draw the Layout Plans for Ponds, Tanks, Pens
ID
and Cages
-
Apply Safety Measures in Operations OS
Roman Numeral
*Zero if no specific quarter
Quarter First Quarter I
Prepare and Maintain Aquaculture Facilities PM
Lowercase Letter/s
*Put a hyphen (-) in between Preparation of Tools and Simple Equipment PT
letters to indicate more than a
Week Week One to Ten a-j
specific week
Prepare and Maintain Aquaculture Facilities PM
-
Prepare tools and
Arabic Number Competency materials in fishpond/fish 1
tank construction
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
K to 12 Agri-Fishery
Schools may offer Arts Aquaculture from
specializations (NC II)
theCurriculum GuideasDecember
four strands 2013minimum number of hours for each specialization
long as the *LOis met.
Learning Outcome Page 27 of 28
Please refer to the sample Curriculum Map on the next page for the number of semesters per Agri-Fishery Arts specialization and those that have pre-requisites. Curriculum
Maps may be modified according to specializations offered by a school.
* Please note that these subjects have pre-requisites mentioned in the CG.
+ CG to be updated by December 2015 ++ CG to be uploaded by December 2015 **This is just a sample. Schools make their own curriculum
Other specializations with no pre-requisites may be taken up during these semesters. maps considering the specializations to be offered. Subjects
Pre-requisites of the subjects to the right should be taken up during these semesters. may be taken up at any point during Grades 9-12.

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K to12 BASIC EDUCATION CURRICULUM

INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)

PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS)

LESSON 1: USE FISHERY TOOLS AND EQUIPMENT (UT)

LESSON NO. 2: PERFORM ESTIMATION AND BASIC CALCULATION (MC)

LO 2. Safekeeping/disposal of tools TLE_AFAQ7/8OS-

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

ENVIRONMENT AND MARKET

7. Branding LO 3. Develop a brand for the product TLE_ EM9-12-

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

5. Selecting Business Idea LO 2. Select a business idea based on the TLE_EM9-12-

7. Branding LO 3. Develop a brand for the product TLE_EM9-12-

LEGEND SAMPLE DOMAIN/ COMPONENT CODE

Perform Estimation and Basic Calculation MC

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