JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
AGRI-FISHERY ARTS – FISH WHARF OPERATION (NC I)
Fish Wharf Operation (NC I) (160 hours)
This is a specialization course which leads to a Fishport/Wharf National Certificate I (NC I). It covers one core competency that a high school student ought to possess— namely, operating a fishport/wharf.
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 of career opportunities.
LEARNING COMPETENCIES
- Explain basic concepts in aquaculture
- Discuss the relevance of the course
- Explore career opportunities in Fishport/Wharf operations or as a source of extra income
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS)
LO 1. Develop and strengthen personal competencies and skills (PECs) needed in aquaculture
1.1.Identify areas for improvement, development and growth
1.2.Align one’s PECs according to his/her business/career choice
1.3.Create a plan of action that ensures success of his/her business/career choice
ENVIRONMENT AND MARKET (EM)
LO 1. Recognize and understand the market for Fishport/Wharf operations within the province
LESSON 1. UNLOAD AND LOAD FISH AND FISH PRODUCTS (UL)
LO 1. Prepare for loading and unloading of fish and fish products.
1.1 Prepare tools, equipment and materials for fish loading and unloading in accordance with standard operating procedure
1.2 Wear personal protective equipment (PPE) according to the job requirement
1.3 Practice personal hygiene and good grooming in line with health and safety requirements
LO 2. Load and unload fish and fish products
2.1. Unloading fish catch in accordance with organization’s procedures
2.2. Conduct unloading activities in a safe and efficient manner taking into account suitable locations, stowage, safe use of equipment and balance of the remaining load
2.3. Identifying load characteristics when determining appropriate loading and unloading procedures
2.4. Pack and unpack fish catch
2.5. Place in fish trays with safe and effective use of available space in mind
2.6. Load fish in accordance with the appropriate transport method, safe piling, weight loading and by fish classification
LO 3. Secure and protect fish and fish product load
3.1. Check distribution of load to ensure that it is even, legal and within safe carrying capacity for transport
3.2. Secure and use the correct load restraint and protection equipment for different loads and storage conditions
3.3. Protect the load in accordance with load safety requirements
LO 4. Implement housekeeping activities
4.1. Clean used equipment, work area and surroundings in accordance with health and safety regulations
4.2. Clean and store PPE in accordance with standard operating procedure
LESSON 2. CLASSIFY FISH AND FISH PRODUCTS (CF)
LO 1. Prepare for fish classification
1.1 Prepare equipment, tools and materials for classifying fish according to standard operation practice
1.2 Clean and prepare the classifying table or conveyor for fish classification in accordance with organization’s procedure
1.3 Wear PPE according to HACCP requirement
1.4 Practice personal hygiene and good grooming in line with health and safety requirements
LO 2. Classify fish and fish products
2.1. Classify fish following buyers’ specifications
2.2. Remove damaged fish and place in separate containers following standard operating practice
2.3. Pack fish in trays by classification following buyers’ specifications
LO 3. Weigh fish by classification
3.1. Check tray load to ensure that it is even and within safe carrying capacity
3.2. Weigh fish by tray load and record according to standard operating practice or organization’s procedure
LO 4. Segregate, pile and secure fish loads
4.1. Segregate and pile fish trays by orders, following supervisor’s instructions
4.2. Secure and protect fish loads using appropriate storage conditions and workplace safety requirements
LO 5. Implement housekeeping activities
5.1. Clean used equipment, work area and surroundings in accordance with health and safety regulations
5.2. Clean and store PPE in Accordance with standard operating procedures
Source: K to 12 Agri-Fishery Arts – Fish Wharf Operation (NC I) Curriculum Guide
