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    Icai Oap Ncii Uc 4

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    Rico Bandal Esponilla
    This document contains an assessment form for a trainee demonstrating the production of organic concoctions and extracts. The form contains sections to check off observations of the trainee's skills and safety practices. It also includes questions to test the trainee's underlying knowledge, with boxes to mark satisfactory or not satisfactory responses. The trainer will provide feedback and both trainer and trainee will sign off on the completed assessment.

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    © All Rights Reserved
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    Icai Oap Ncii Uc 4

    Uploaded by

    Rico Bandal Esponilla
    122 views4 pages
    This document contains an assessment form for a trainee demonstrating the production of organic concoctions and extracts. The form contains sections to check off observations of the trainee's skills and safety practices. It also includes questions to test the trainee's underlying knowledge, with boxes to mark satisfactory or not satisfactory responses. The trainer will provide feedback and both trainer and trainee will sign off on the completed assessment.

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    Original Title

    ICAI OAP NCII UC 4

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    This document contains an assessment form for a trainee demonstrating the production of organic concoctions and extracts. The form contains sections to check off observations of the trainee's skills and safety practices. It also includes questions to test the trainee's underlying knowledge, with boxes to mark satisfactory or not satisfactory responses. The trainer will provide feedback and both trainer and trainee will sign off on the completed assessment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    122 views4 pages

    Icai Oap Ncii Uc 4

    Uploaded by

    Rico Bandal Esponilla
    This document contains an assessment form for a trainee demonstrating the production of organic concoctions and extracts. The form contains sections to check off observations of the trainee's skills and safety practices. It also includes questions to test the trainee's underlying knowledge, with boxes to mark satisfactory or not satisfactory responses. The trainer will provide feedback and both trainer and trainee will sign off on the completed assessment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Technical Education and Skills Development Authority

    BALICUATRO COLLEGE OF ARTS AND TRADES


    Allen Northern Samar

    INSTITUTIONAL ASSESSMENT

    UC 4
    PRODUCE ORGANIC CONCOCTION
    AND EXTRACTS
    Technical Education and Skills Development Authority
    BALICUATRO COLLEGE OF ARTS AND TRADES
    Allen Northern Samar

    INSTITUTIONAL ASSESSMENT
    Rating Sheet for Demonstration with Oral Questioning
    Name of Trainee:
    Name of Trainer:
    Qualification: ORGANIC AGRICULTURE PRODUCTION NC II
    Unit of Competency: PRODUCE ORGANIC CONCOCTION AND
    EXTRACTS
    Date of Assessment:
    Time of Assessment:
    Description of Assessment Activity:
    Observe the candidate on the knowledge, skills and attitudes in
    servicing chassis
    Instruction for demonstration:
    Given the necessary materials, instrument, tools and equipment, the
    trainee is required to perform the task within four (4) hour in accordance with
    set performance criteria.

    a. Prepare for the production of various concoctions


    b. Process concoctions
    c. Package concoctions
    Check () to
    OBSERVATION show if evidence
    is demonstrated
    During Observation of skills, did the trainee: YES NO N/A

    Work and storage areas are cleaned, sanitized and


    secured.
    Raw materials used are cleaned and freed from
    synthetic chemicals
    Tools, materials and equipment used are cleaned,
    freed from contaminations and must be of “food grade”
    quality
    Personal hygiene are observed according to OHS
    procedures.
    Raw materials are prepared in accordance with enterprise
    practice.
    Fermentation period is set based on enterprise practice.
    Various concoctions are fermented following to organic
    practices.
    Concoctions are harvested based on fermentation period of
    the concoction.
    Concoctions are contained in sanitized bottles and
    containers.
    Packaged concoctions are labeled and tagged in
    accordance with enterprise practice
    Packaged concoctions are stored in appropriate place and
    temperature following organic practices.
    Production of concoctions are recorded using enterprise
    procedures.
    Trainee’s underpinning knowledge is:
    Satisfactory  Not Satisfactory 
    Feedback to Trainee:

    Trainee’s signature: Date:

    Trainer’s signature: Date:


    Rating Sheet for Demonstration with Oral Questioning (Continued)
    Name of Trainee:
    Name of Trainer:
    Qualification: ORGANIC AGRICULTURE PRODUCTION NC II
    Unit of Competency: PRODUCE ORGANIC CONCOCTION AND
    EXTRACTS
    Date of Assessment:
    Time of Assessment:
    Instruction:
    The trainee should satisfactory answer the fallowing questions.
    Questions Satisfactory
    Response
    Did the trainee answer the fallowing question? YES NO
    1. What is the importance of concoction?
    2. How to use the concoction for plants?
    3. what is IMO?
    Trainee’s underpinning knowledge is:
    Satisfactory  Not Satisfactory 
    Feedback to Trainee:

    Trainee’s signature: Date:

    Trainer’s signature: Date:

    RICO B. ESPONILLA
    Trainer

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