Sector : AGRICULTURE
Qualification Title : ORGANIC AGRICULTURE PRODUCTION NCII
Unit of Competency: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Module Title : PRODUCING ORGANIC CONCOCTIONS AND EXTRACTS
TRAINER’S
METHODOLOGY
(TM I) LEVEL 1
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PARTS OF A COMPETENCY-BASED LEARNING
MATERIAL PACKAGE
References/Further Reading
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Operation/Task/Job Sheet
Self-Check Answer Key
Self-Check
Information Sheet
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
List of Competencies
Front Page
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ORGANIC AGRICULTURE PRODUCTION NCII
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
BASIC COMPETENCIES
1 Participate in workplace 500311105
communication
2 Work in a team environment 500311104
3 Practice career 500311107
professionalism
4 Practice occupational health 500311108
and safety procedures
COMMON COMPETENCIES
Apply safety measures in AGR321201
1
farm operations
Use farm tools and AGR321202
2
equipment
Perform estimation and AGR321203
3
calculations
Develop and update industry TRS311201
4
knowledge
5 Perform record keeping AGR321205
CORE COMPETENCIES
Raise organic chicken Raising Organic AGR612301
1 Chicken
Produce organic vegetables Producing Organic AGR611306
2 vegetables
Produce organic fertilizer Producing Organic AGR611301
3 Fertilizers
Produce organic concoctions Producing Organic AGR611302
and extracts Concoctions and
4
Extracts
ELECTIVE COMPETENCIES
Raise organic hogs AGR612302
1
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Raise organic small AGR612303
2 ruminants
MODULE CONTENT
UNIT OF COMPETENCY: PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS
MODULE TITLE : PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS
MODULE DESCRIPTOR : This module covers the knowledge, skills,
and attitude required to prepare for the
production of various concoctions.
NOMINAL DURATION : 24 hours
LEARNING OUTCOMES:
Upon completion of this module, the students/trainees will
be able to:
1. Prepare for the production of various concoctions and
extracts
2. Process concoctions and extracts
3. Package concoctions and extract.
ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized, and secured.
2. Raw materials used are cleaned and freed from synthetic
chemicals
3. Tools, materials, and equipment used are cleaned, freed from
contaminations, and must be of “food grade” quality
4. Personal hygiene is observed according to OHS procedures.
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LEARNING OUTCOME NO. 1
LO NO. 1 PREPARE FOR THE PRODUCTION OF VARIOUS
CONCOCTIONS AND EXTRACTS
Contents:
Types of Concoctions
Uses/Benefits of Concoctions
Tools, Materials and Equipment in the Preparation of
Concoctions
Procedure in Preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant and Repellent in accordance
with the Good Manufacturing Practices
Principles of 5S and 3Rs
Assessment Criteria
Assessment requires evidence that the candidate has:
Cleaned, sanitized, and secured work and storage areas;
Cleaned and freed raw materials used from synthetic chemicals;
Cleaned tools, materials, and equipment used and freed from
contaminations and must be of “food grade” quality; and
Observed personal hygiene according to OHS procedures.
Date Developed: Document No.:
ORGANIC Issued by:
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CONDITIONS
Students/trainees must bring or be provided with the following:
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TOOLS & EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
TOOLS - Manila paper - Reference
- Cooked Rice materials
- plastic pail with cover - Milk - hard copy
(3 L capacity) - Water of the
- chopping board - Fruits/Vegetables (banana, procedure in
- Basin papaya, squash, preparing
- weighing scale, 2 kilo watermelon) various
capacity - Leafy Vegetables (kangkong, concoctions
- plastic pail without kamote tops, saluyot) - Philippine
cover - Leguminous Leaves (string National
- strainer or nylon beans, mung beans, Standard as
screen, fine mesh net peanuts) fertilizer,
- storage container with - Banana Stalk and
cap (1.5 L capacity) - Fresh Fish (fish scraps, gills, pesticides
- stone (weight), 0.5 kg innards) - Checklist of
- knife - Ginger allowed
- marker pen - Garlic materials
- masking tape - Muscovado Sugar based on
- storage tool/cabinet - Coconut Vinegar Appendix 2
- scissors - Chili of PNS
- First Aid Kit - Makabuhay Plant
- wooden ladle - Bones (ruminants) or Shells
- wooden box or (chicken, ducks, ostrich, sea
bamboo split-open or shells)
plastic tray
- waste can
- harrow
- squeezer
EQUIPMENT
- LCD Projector
(optional for lecture)
- Overhead Projector
(Optional for lecture)
- Television and
multimedia player
- Whiteboard
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Methodologies:
Self-Paced Instructions
Demonstration/Application
Oral presentation
Video Clip Showing
Assessment Method:
Direct observation
Demonstration
Written and oral questioning
Review of portfolios of evidence and third party
workplace reports of on-the-job performance by the
candidate
Date Developed: Document No.:
ORGANIC Issued by:
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Learning Experiences
Learning Outcome No. (Chosen LO based on your session plan)
Learning Activities Special Instructions
1. Read information sheet no. 4.1-1 This Learning Outcome deals with
“Types of Concoctions”. the development of the Institutional
2. Answer Self-Check. 4.1-1 Answer Competency Evaluation Tool which
Key 4.1-1. trainers use in evaluating their
Compare answers with the trainees after finishing a
Answer Key 4.1-1 competency of the qualification.
3. Read information sheet no 4.1-2 Go through the learning activities
“Uses/Benefits of Concoctions” outlined for you on the left column
4. Answer Self-Check 4.1-2 to gain the necessary information or
Compare answers with the Answer knowledge before doing the tasks to
Key 4.1-2 practice performing the
requirements of the evaluation tool.
5. Read information sheet 4.1-3
‘’Tools, Materials, and Equipment in The output of this LO is a complete
the Preparation of Concoctions.’’ Institutional Competency
6. Answer Self-Check 4.1-3 Evaluation Package for one
Compare answers with the Answer Competency of ORGANIC
Key 4.1-3 AGRICULTURE PRODUCTION
7. Read Information Sheet 4.1-4 on NCII. Your output shall serve as
“Procedure in Preparing Concoctions” one of your portfolios for your
8. Answer Self-Check 4.1-4 Institutional Competency
Compare answers with the Answer Evaluation for Producing Organic
Key 4.1-4. Concoctions and Extracts.
9. Perform Task Sheet 4.1-4 Checklist
Feel free to show your outputs to
4.1-4
your trainer as you accomplish
Compare performance to the
them for guidance and evaluation.
Performance Criteria Checklist 4.1-4
10. Read Information Sheet 4.1-5 on After doing all the activities for this
“Principles of 5S and 3Rs” LO3: Present Vegetable Dishes;
11. Answer Self-Check 4.1-5 you are ready to proceed to the next
Compare answers with the Answer LO2: Process Organic Concoctions
Key 4.1-5 and Extracts.
Date Developed: Document No.:
ORGANIC Issued by:
Date Revised: BALAMBAN
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PRODUCTION Developed by: AND TECHNOLOGY, Page ___ of ___
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Date Developed: Document No.:
ORGANIC Issued by:
Date Revised: BALAMBAN
AGRICULTURE
EXTENSIVE SKILLS
PRODUCTION Developed by: AND TECHNOLOGY, Page ___ of ___
NC II HENJEL INC.
BARDOQUILLO -
PERALES Revision No. 1
