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Related Resources
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K to 12 Senior High School TVL Track Specialized Subject – AGRI-FISHERY ARTS – FOOD PROCESSING (NC II) Curriculum Guide
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Related Resources
Fundamentals of Coaching
K to 12 Senior High School TVL Track Specialized Subject – AGRI-FISHERY ARTS – FOOD PROCESSING (NC II) Curriculum Guide
K to 12 Curriculum Guide – Grade 7 TLE: Food (Fish) Processing
K to 12 Senior High School Core Subject – Oral Communication in Context Curriculum Guide
K to 12 Senior High School TVL Track Specialized Subject – Rubber Processing (NC II) Curriculum Guide
K to 12 Senior High School TVL Track Specialized Subject –FISH-PRODUCTS PACKAGING NC II Curriculum Guide
K to 12 Senior High School TVL Track Specialized Subject –ORGANIC AGRICULTURE (NC II) Curriculum Guide
K to 12 Senior High School TVL Track Specialized Subject – FISH WHARF OPERATION (NC I) Curriculum Guide
K to 12 Senior High School TVL Track Specialized Subject –HORTICULTURE NC III Curriculum Guide
—Basic concepts in Food (Fish) Processing
K to 12 Senior High School TVL Track Specialized Subject –FOOD PROCESSING (NC II) Curriculum Guide
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Curriculum Guide | PDF
Published on 2022 January 12th
Description
Curriculum Guide of K to 12 Senior High School TVL Track Specialized Subject – FOOD PROCESSING (NC II)
Objective
Curriculum Information
Education Type
K to 12
Grade Level
Grade 12
Learning Area
Content/Topic
Basic concepts in Food (Fish) Processing Relevance of the course Career opportunities
Intended Users
Educators
Competencies
Explain basic concepts in
food (fish) processing Discuss the relevance of
the course Explore on opportunities
for food (fish) processing
as a career
Copyright Information
Copyright
Yes
Copyright Owner
Department of Education- Central Office
Conditions of Use
Use, Copy, Print
Technical Information
File Size
732.78 KB
File Type
application/pdf