Curriculum guide of Grade 7 TLE: Food (Fish) Processing for the implementation of the K to 12 Basic Education Program.
Objective
1. Identify content and performance standards and learning competencies in Grade 7 TLE: Food (Fish) Processing.
2. Serve as guide in developing teaching and learning materials.
3. Provide basis and strategies for assessing student progress.
4. Provide a dynamic educational program for students.
