SESSION PLAN

Sector: AGRICULTURE AND FISHERIES

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: RAISE ORGANIC CHICKEN
Module Title: RAISING ORGANIC CHICKEN

Learning Outcomes:
LO1. Select Healthy Stocks/ Determine Suitable Chicken House Requirements
LO2. Install Cage/ Housing Equipment
LO3. Feed Chicken
LO4. Grow and Harvest Chicken
A. INTRODUCTION:
This course is designed to enhance the knowledge, skills and desirable attitudes in ORGANIC AGRICULTURE
PRODUCTION NC II in accordance with industry standards. It covers the core competencies in raising organic chicken, producing
organic vegetable, manufacturing (producing0 organic fertilizers, manufacturing (producing) various concoctions, raising organic
hogs and raising organic small ruminants (Goats). Raising organic Chicken includes selecting healthy stocks, determine suitable
chicken house requirements, install cage equipment, feed chicken, manage and growth of chicken and harvesting activities.
B. LEARNING ACTIVITIES:
LO1. : Select Healthy Stocks
Learning Content Methods Presentation Practice Feedback Resources Time
1. Breeds and  Modular/Self  Read  Answer Self  Compare  Copy of  30
strains of chicken Pace information Check no. 1.1- Answer to CBLM” mins.
sheet no 1.1-1 1 answer key Competency
no.1.1-1. Based
Learning
Material”
  Lecture  Giving  Hard copy  1 hour
 Trainees  Answer Comments of” the
respond to the questions and different
questions being orally related Feedback breeds and
thrown by the to the different strains of
trainer about breeds and chicken”
the different strains of
breeds and chicken
strains of
chicken

2. Characteristics  Modular/Self  Read  Answer Self  Compare  Copy of  30

of Desirable and Pace information Check no. 1.1- Answer to CBLM” mins.
Undesirable sheet no 1.1-2 2 answer key Competency
strains of Organic no.1.1-2. Based
Chicken Learning
Material”

 Lecture  Giving  Hard copy  1 hour.

 Trainees  Answer Comments of”
respond to the questions and the
questions being orally related Feedback Characteristi
thrown by the to the cs of
trainer about Characteristic Desirable
the s of Desirable and
Characteristics and Undesirable
of Desirable Undesirable strains of
and strains of Organic
Undesirable Organic Chicken
strains of Chicken
 Organic
Chicken
3. Selection of  Lecture/video  Watch Video  Perform task  Check  Copy of  30
Healthy Chicks presentation presentation sheet 1.1-3 performance CBLM” mins.
using criteria Competency
checklist 1.1- Based
3 Learning
Material”
4. Culling  Modular/Self  Read  Answer Self  Compare  Copy of  30
parameters Pace information Check no. 1.1- Answer to CBLM” mins.
sheet no 1.1-4 4 answer key Competency
no.1.1-4. Based
Learning
Material”

 Lecture  Giving

Trainees  Answer Comments  Hard copy  1 hour
respond to the questions and of”
questions being orally related Feedback importance
thrown by the to the Culling of Culling
trainer on how parameters parameters”
to culled
unhealthy
stocks
LO2. INSTALL CAGE/ HOUSING EQUIPMENT
1. Housing  Modular/Self  Read  Answer Self  Compare  Copy of  30
Equipment Pace information Check no. 1.2- Answer to CBLM” mins.
sheet no 1.2-1 1 answer key Competency
no.1.2-1. Based
Learning
 Material”
 Lecture  Giving  Hard copy  1 hour
 Trainees  Answer Comments of” the
respond to the questions and different
questions being orally related Feedback Housing
thrown by the to the different equipment of
trainer about Housing Chicken”
Housing equipment of
equipment of Chicken
 Video Chicken
presentation  Watch video  Perform task  Check  Copy of
presentation sheet 1.2-1 performance CBLM”
using criteria Competency
checklist 1.2-
Based
1
Learning
Material”

2. Brooding facility  Modular/Self  Read  Answer Self  Compare  Copy of  30

Pace information Check no. 1.2- Answer to CBLM” mins.
sheet no 1.2-2 2 answer key Competency
no.1.2-2. Based
Learning
Material”
 Lecture  Giving  Hard copy  1 hour.
 Trainees  Answer Comments of”
respond to the questions and the brooding
 questions being orally related Feedback facility
thrown by the to the
trainer about brooding
the brooding facility
facility
LO3. FEED CHICKEN
1. Feed Materials  Modular/Self  Read  Answer Self  Compare  Copy of  30
Pace information Check no. 1.3- Answer to CBLM” mins.
sheet no 1.3-1 1 answer key Competency
no.1.3-1. Based
Learning
Material”
 Lecture  Giving  Hard copy  1 hour
 Trainees  Answer Comments of” the feed
respond to the questions and materials for
questions being orally related Feedback chicken”
thrown by the to the
trainer about feed materials
suitable feed for chicken
materials for
 Video chicken  Copy of  1 hour
presentation  Watch video  Check CBLM
presentation  Perform task performance
sheet 1.3-1 using criteria
checklist 1.2-
1
2. Feeding  Modular/self-  Read  Answer Self-  Compare  Copy of  1 hour.
management paced information check 1.3-2 answer to CBLM
program sheet no.1.3-2 answer key
1.3-2
  Lecture  Answer  Giving  Hard copy  45
 Trainees questions Comments of” mins.
respond to the orally related and the feeding
questions being to the feeding Feedback managemen
thrown by the management t
trainer about program
feeding
management
for the chicken

LO4. GROW AND HARVEST CHICKEN

1. Health Care  Modular/self-  Read  Answer Self-  Compare  Copy of  30
Program paced information check 1.4-1 answer to CBLM mins.
sheet no.1.4-1 answer key
1.4-1
 Lecture  Answer  Giving  Hard copy  1 hour
 Trainees questions Comments of” the
respond to the orally related and Health care
questions being to the Feedback program”
thrown by the Health care
trainer about program
health care
 Video program  45
Presentation  Watch video  Perform Task  Evaluate  Copy of mins.
presentation Sheet 1.4-1: performance CBLM
about how to How to treat using criteria
treat colds colds using key 1.4-1
using herbal herbal
treatment treatment

2. Sanitation and  Modular/self-  Read  Answer self  Compare  Copy of  30

Cleanliness paced information check no 1.4- answer to CBLM mins.
Program sheet no 1.4-2 2 answer key
1.4-2
 Lecture  Giving  Hard copy  1 hour
 Trainees  Answer Comments of”
respond to the questions and the
questions being orally related Feedback sanitation
thrown by the to the and
trainer about sanitation and cleanliness
 sanitation and cleanliness program for
cleanliness program for the chicken
program for the the chicken
chicken
3. Harvesting and  Modular/self-  Read  Answer self  Compare  Copy of  30
Recording paced information check no 1.4- answer to CBLM mins.
sheet no 1.4-3 3 answer key
1.4-
 Lecture  Giving  Hard copy
 Trainees  Answer Comments of”  1 hour
respond to the questions and the
questions being orally related Feedback harvesting
thrown by the to the chicken
trainer about harvesting suitable for
harvesting chicken market
chicken suitable for
suitable for market
market

C. ASSESMENT PLAN
 Written Exam
 Demonstration
 Oral questioning
D. TRAINER’S SELF-REFLECTION OF THE SESSION:
The training should be enjoyable so that the trainees will enjoy and participate in the activities in producing various
concoctions and extracts. The required materials, tools and equipments will be identified by the trainees. Trainees will demonstrate
the uses/benefits of concoctions and will determine the procedure in preparing the various concoctions. They will be group into five
with five members each.
 SESSION PLAN

Sector: AGRICULTURE AND FISHERIES

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: PRODUCE ORGANIC VEGETABLE
Module Title: PRODUCING ORGANIC VEGETABLE

Learning Outcomes:
LO1. Establish Nursery
LO2. Plant seedlings
LO3. Perform Plant Care and Management
LO4. Perform harvest and Post-Harvest Activities
A. INTRODUCTION:
This course is designed to enhance the knowledge, skills and desirable attitudes in ORGANIC AGRICULTURE PRODUCTION NC
II in accordance with industry standards. It covers the core competencies in raising organic chicken, producing organic vegetable,
manufacturing (producing0 organic fertilizers, manufacturing (producing) various concoctions, raising organic hogs and raising
organic small ruminants (Goats).Produce Organic Vegetable Requires establish nursery, plant Seedlings, perform plant care and
perform harvest and post-harvest.
B. LEARNING ACTIVITIES:
LO1. : Establish Nursery
Learning Methods Presentation Practice Feedback Resources Time
Content
1. Germination
testing  Video  Trainer  Perform task  Check  Soft copy  1 hour
presentation Demonstrates sheet 2.1-1 performance of
Demonstrati first on how to germination with germination
on perform the testing performance testing
 germination checklist
testing
2.Physical  Modular/Self  Slide  Answer Self  Compare  Copy of  30 mins.
Evaluation Seeds Paced presentation Check no. Answer to Slide
2.1-2 answer key presentatio
no.2.1-2. n
3. Preparation of  Video  Trainer  Perform task  Check  Hard copy  30 mins.
seedbed presentation Demonstrates sheet 2.1-3 performance of on how
Demonstrati first on how to germination with to prepare
on perform the testing performance seed bed
germination checklist
testing

4. Handling  Demonstrati  Trainees  Perform task  Giving  Hard copy  45 mins.

seedlings on demonstrates sheet 2.1-4 Comments of”
first on how to handling and Handling
perform the seedlings Feedback seedlings
proper properly”
handling of
seedlings
5. Pest and  Video Clip  Watching  Answer Self  Compare  Copy of  30 mins.
disease presentation Videos Check no. Answer to Soft copy
management 2.1-5 answer key of the
no.2.1-5. presentatio
n”
6. Nutrient  Modular/  Read  Answer self-  Compare  Copy of  45 mins.
Management Self-paced Information check 2.1-6 answer to CBLM
sheet 2.1-6 answer key
 no. 2.1-6
7. Types of  Presentation  Slide  Answer self-  Compare  Soft copy  30 mins.
potting Media Presentation check 2.1-7 answer to of the
answer key presentatio
no. 2.1-7 n
 Demonstrati  Trainer’s  Perform task  Check  45 mins.
on demonstrates sheet 2.1-8 performance  Hard copy
first on how to preparation using criteria of”
perform the of potting checklist 2.1- preparation of
preparation of media its 8 potting media
potting media mixture and its mixture and
its mixture procedure procedure
and procedure
LO2. PLANT SEEDLINGS
1. Land  Modular/  Read  Answer self-  Compare  Copy of  30 mins.
Preparation Self-paced Information check 2.2-1 answer to CBLM
sheet 2.2-1 answer key
no.2.2-1
 Demonstrati  Trainees  Perform task  Check  Hard copy  45 mins.
on demonstrates sheet 2.2-1 performance of”
first on how to handling using criteria Land
perform the seedlings checklist 2.2- preparattio
proper 1 n”
handling of
seedlings
2. Transplanting  Video  Trainees  Perform task  Check  Soft copy  45 mins.
Presentation demonstrates sheet 2.2-2 performance of”
Demonstrati first on how to handling using criteria transplantin
on perform the seedlings checklist 2.2- g”
proper 2
 handling of
seedlings
LO3.PLANT CARE AND MANAGEMENT
1. Organic  Modular/  Read  Answer self-  Compare  Copy of  30 mins.
method of pests Self-paced Information check 2.3-1 answer to CBLM
and diseases sheet 2.3-1 answer key
management no.2.3-1
2. Organic  Modular/  Read  Answer self-  Compare  Copy of  30 mins.
method of Self-paced Information check 2.3-2 answer to CBLM
Nutrient sheet 2.3-2 answer key
management no.2.3-2
3. types of plant  Modular/  Read  Answer self-  Compare  Copy of  30 mins.
pest and Self-paced Information check 2.3-3 answer to CBLM
diseases sheet 2.3-3 answer key
no.2.3-3
4. organic control  VideoTrainees   Perform task  Check  Soft copy  45 mins.
measures on Presentation
demonstrates sheet 2.3-2 performance of”
pest and Demonstrati
first on how to handling using criteria transplantin
diseases on perform the seedlings checklist 2.3- g”
proper 2
handling of
seedlings
LO4. PERFORM HARVEST AND POST-HARVEST ACTIVITIES
1. Maturity  Modular/  Read  Answer self-  Compare  Copy of  30 mins.
Indices Self-paced Information check 2.4-1 answer to CBLM
sheet 2.4-1 answer key
no.2.4-1
2. practices in  Presentation  Slide  Answer self-  Compare  Soft copy  30 mins.
post-harvest Presentation check 2.4-2 answer to of the
harvest of answer key presentatio
 vegetables no. 2.4-2 n

3. principles of 5s  Modular/  Read  Answer self-  Compare  Copy of  30 mins.

and 3rs Self-paced Information check 2.4-3 answer to CBLM
sheet 2.4-3 answer key
no.2.4-3

C. ASSESMENT PLAN
 Written Exam
 Demonstration
 Oral questioning
D. TRAINER’S SELF-REFLECTION OF THE SESSION:
The training should be enjoyable so that the trainees will enjoy and participate in the activities in producing
various concoctions and extracts. The required materials, tools and equipments will be identified by the trainees.
Trainees will demonstrate the uses/benefits of concoctions and will determine the procedure in preparing the various
concoctions. They will be group into five with five members each.

SESSION PLAN

Sector: AGRICULTURE AND FISHERIES

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: PRODUCE ORGANIC FERTILIZER
Module Title: PRODUCING ORGANIC FERTILIZER

Learning Outcomes:
LO1. Prepare composting area and raw materials
LO2. Compost and harvest fertilizer
A. INTRODUCTION:
This course is designed to enhance the knowledge, skills and desirable attitudes in ORGANIC AGRICULTURE
PRODUCTION NC II in accordance with industry standards. It covers the core competencies in raising organic chicken, producing
organic vegetable, manufacturing (producing0 organic fertilizers, manufacturing (producing) various concoctions, raising organic
hogs and raising organic small ruminants (Goats). Producing organic fertilizer includes the task such as preparing composting area
and raw materials and carrying –out composting activities and finally, harvesting of fertilizer.
B. LEARNING ACTIVITIES:
LO1.: Prepare composting area and raw materials
Learning Content Methods Presentation Practice Feedback Resources Time
1. Prepare  Modular/Self-  Read  Answer Self  Compare  Copy of  30
Composting area Paced information Check no. 3.1- Answer to CBLM” mins.
and raw materials sheet no 3.1-1 1 answer key Competency
no.3.1-1. Based
Learning
 Lecture  Giving Material”
 Trainees  Answer Comments  Hard copy
respond to the questions and of” the
questions being orally related Feedback preparing  1 hour
thrown by the to the composting
trainer about preparing area and
the preparing composting raw
composting area and raw materials”
  Video area and raw materials
Presentation materials  Check  30
 Perform task performance mins.
 Watch Video sheet 3.1-1 using criteria  Copy of
presentation checklist 3.1- CBLM”
1 Competency
Based
Learning
Material”
LO2. COMPOST AND HARVEST FERTILIZER
1. Different types  Modular/Self-  Read  Answer Self  Compare  Copy of  30
of Composting and Paced information Check no. 3.2- Answer to CBLM” mins.
its process sheet no 3.2-1 1 answer key Competency
no.3.2-1. Based
Learning
 Lecture  Giving Material”
 Trainees  Answer Comments  Hard copy
respond to the questions and of” the
questions being orally related Feedback different  1 hour
thrown by the to the types of
trainer about different types composting
different types of composting and its
 Video of composting and its process”
Presentation and its process process  Check  30
 Watch Video performance  Copy of mins.
presentation  Perform task using criteria CBLM”
sheet 3.2-1 checklist 3.2- Competency
1 Based
Learning
Material”
2. harvesting  Modular/Self-  Read  Answer Self  Compare  Copy of  30
Compost Paced information Check no. 3.2- Answer to CBLM” mins.
sheet no 3.2-2 2 answer key Competency
no.3.2-2. Based
Learning
 Lecture  Giving Material”
 Trainees  Answer Comments  Hard copy
respond to the questions and of” the
questions being orally related Feedback different  1 hour
thrown by the to the harvesting
trainer about Harvesting compost”
harvesting compost
 Video compost
Presentation  Check  30
 Watch Video performance  Copy of mins.
presentation  Perform task using criteria CBLM”
sheet 3.2-2 checklist 3.2- Competency
2 Based
Learning
Material”

C. ASSESMENT PLAN
 Written Exam
 Demonstration
 Oral questioning
D. TRAINER’S SELF-REFLECTION OF THE SESSION:
 The training should be enjoyable so that the trainees will enjoy and participate in the activities in producing organic
fertilizer. The required materials, tools and equipment will be identified by the trainees. Trainees will demonstrate the uses/benefits
of organic fertilizer and will determine the procedure in preparing organic fertilizer. They will be group into five with five members
each.

Sector: AGRICULTURE AND FISHERIES

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS
Module Title: PRODUCING VARIOUS CONCOCTIONS AND EXTRACTS

Learning Outcomes:
LO1. Prepare for the production of various concoctions and extracts
LO2. Process concoctions and extracts
LO3. Package concoctions and extracts
A. INTRODUCTION:
This course is designed to enhance the knowledge, skills and desirable attitudes in ORGANIC AGRICULTURE PRODUCTION
NC II in accordance with industry standards. It covers the core competencies in raising organic chicken, producing organic
vegetable, manufacturing (producing0 organic fertilizers, manufacturing (producing) various concoctions, raising organic hogs
and raising organic small ruminants (Goats).
B. LEARNING ACTIVITIES:
LO1. : Prepare for the production of various concoctions and extracts
Learning Methods Presentation Practice Feedback Resources Time
Content
1. Types of  Modular/  Read  Answer Self  Compare  Copy of CBLM”  30
Concoctions Self-Paced information Check no. Answer to Competency mins.
sheet no 4.1-1 4.11 answer key Based Learning
 Trainees no.4.1-1. Material”
respond to the  Hard copy of”
questions types of various
 Lecture being thrown  Giving concoctions and  1 hour
by the trainer  Answer Comments extracts”
about identify questions and
the types of orally related Feedback
various to the types
concoctions of various
and extracts concoctions
and extracts
2.Uses/benefits  Modular/  Read  Answer Self  Compare  Copy of CBLM”  30
of concoctions Self-Paced information Check no. Answer to Competency mins.
sheet no 4.1-2 4.1-2 answer key Based Learning
no.4.1-2. Material”
 Hard copy of”
the uses/benefits
 Lecture  Trainees  Answer  Giving of various  1
respond to the questions Comments concoction and hour.
questions orally related and extracts”
being thrown to the Feedback
by the trainer uses/benefit
about the s of various
uses/benefits concoctions
of various and extracts
concoctions
and extracts
3. procedures in  Modular/  Read  Answer Self  Compare  Copy of CBLM”  30
preparing various Self-Paced information Check no. Answer to Competency mins.
concoctions and sheet no 4.1-3 4.1-3 answer key Based Learning
extracts no.4.1-3. Material”
 Hard copy of”
Procedures of  1 hour
 Lecture  Trainees  Answer  Giving making or
respond to the questions Comments preparing various
questions orally related and concoctions and
being thrown to the Feedback extracts”
by the trainer preparation
about various
preparation of concoctions
various and extracts
concoctions
and extracts
 Demonstrati  Trainers  Performance  Check  Copy of CBLM  45
on demonstrates task sheet performance mins.
first on how to 4.1-3 using criteria
perform the check list
various 4.1-3
concoctions
and extracts
then trainees
perform the
same
procedures
4. Principles of  Modular/  Read  Answer Self  Compare  Copy of CBLM”  30
5S and 3Rs Self-Paced information Check no. Answer to Competency mins.
sheet no 4.1-4 4.1-4 answer key Based Learning
no.4.1-4. Material”
  Hard copy of”
Principles of 5S
 Lecture  Trainees  Answer  Giving and 3Rs”  30
respond to the questions Comments mins.
questions orally related and
being thrown to the Feedback
by the trainer principles of
about the 5S and 3Rs
principles of
5S and 3Rs
LO2. PROCESS CONCOCTIONS
1. Preparation of  Modular/  Read  Answer Self  Compare  Copy of CBLM”  30
Raw materials Self-Paced information Check no. Answer to Competency mins.
sheet no 4.2-1 4.2-1 answer key Based Learning
no.4.2-1. Material”
 Lecture  Trainees  Answer  Giving  Hard copy of”  1 hour
respond to the questions Comments Procedures of
questions orally related and making or
being thrown to the Feedback preparing various
by the trainer preparation concoctions and
about various extracts”
preparation of concoctions
various and extracts
concoctions
and extracts
 Demonstrati  Trainers  Performance  Check  Copy of CBLM  45
on demonstrates task sheet performance mins.
first on how to 4.2-1 using criteria
perform the check list
various 4.2-1
 concoctions
and extracts
then trainees
perform the
same
procedures
LO3. PACKAGE CONCOCTIONS AND EXTRACTS
1. Importance of  Modular/  Read  Answer Self  Compare  Copy of CBLM”  30
Tagging Self-Paced information Check no. Answer to Competency mins.
sheet no 4.3-1 4.3-1 answer key Based Learning
no.4.3-1. Material”
 Lecture  Trainees  Answer  Giving  Hard copy of”  30
respond to the questions Comments importance of mins.
questions orally related and tagging”
being thrown to the Feedback
by the trainer importance
about the of tagging
importance of
tagging
 Modular/  Read  Answer Self  Compare  Copy of CBLM”  30
Self-Paced information Check no. Answer to Competency mins.
sheet no 4.3-2 4.3-2 answer key Based Learning
no.4.3-2. Material”
 Lecture  Trainees  Answer  Giving  Hard copy of”  30
respond to the questions Comments sanitizing mins.
questions orally related and concoctions”
being thrown to the Feedback
by the trainer sanitizing
about concoctions
sanitizing
 concoctions
C. ASSESMENT PLAN
 Written Exam
 Demonstration
 Oral questioning
D. TRAINER’S SELF-REFLECTION OF THE SESSION:
The training should be enjoyable so that the trainees will enjoy and participate in the activities in producing various
concoctions and extracts. The required materials, tools and equipment will be identified by the trainees. Trainees will
demonstrate the uses/benefits of concoctions and will determine the procedure in preparing the various concoctions. They will
be group into five with five members each.

Prepared by:

KATRINA B. HANTIC
Trainer