Curriculum Design Oap Ncii

TESDA-OP CO-01-F11

(Rev.No.00-03/08/17)

COMPETENCY-BASED CURRICULUM

A. Course Design
Course Title: Organic Agriculture Production NC II

Nominal Duration: 232 hours
Qualification Level: NC II
Course Description: This course is designed to enhance the knowledge,
desirable skills and attitudes of Organic Agriculture
Production NCII in accordance with industry
standards. It covers core competencies such as:
raise organic chicken, produce organic vegetables,
produce organic fertilizer and produce organic
concoctions and extracts. It also has three (3)
elective competencies: raise organic hogs, raise
organic small ruminants and produce organic
mushrooms.
Trainee Entry Trainees or students wishing to enroll in this course

Requirements: should possess the following requirements:
- Able to read and write
- With good moral character
- Ability to communicate, both oral and written
- Physically fit and mentally healthy as certified by
a Public Health Officer
Course Structure:
Basic Competencies
No. of Hours: (18 Hours)
Unit of Module Title Learning Nominal
Competency Outcomes Duration
1. Participate in 1.1 Participating in 1.2 Obtain 4 Hours
Workplace Workplace and convey
Communicatio Communication workplace
n information
1.2 Complete
relevant work-
related
documents.
1.3 Participate
in workplace
meeting and
discussion.
2. Work in a 2.1Working in a 2.1 Describe and 4 Hours
team team environment identify team
environment role and
responsibility in
a team.
2.2 Describe
work as a team
member.
3. Practice career 3.1 Practicing 3.1 Integrate 4 Hours
professionalism career personal
professionalism objectives with
organizational
goals.
3.2 Set and meet
work priorities.
3.3 Maintain
professional
growth and
development.
4. Practice 4.1 Practicing 4.1 Evaluate 6 Hours
occupational occupational hazard and risks
health and safety health and safety 4.2 Identify
hazards and
risks
4.3 Control
hazards and
risks
4.4 Maintain
occupational
health
and safety
awareness
Common Competencies
Unit of Module Title Learning Outcomes Nominal
Competency Duration
1. Apply safety 1.1 Applying 1.1 Determine 13
measures in safety measures areas of concern Hours
farm operations in farm for safety measures
operations 1.2 Apply
appropriate safety
measures
1.3 Safe
keep/maintain/
dispose tools,
materials and
outfit.
2. Use farm tools 2.1 Using farm 2.1 Prepare and use 13
and equipment tools and farm tools Hours
equipment 2.2 Prepare and
operate farm
equipment
2.3 Perform
preventive
maintenance
procedures/practic
es
3. Perform 3.1 Performing 3.1 Perform 12
estimation and estimation and estimation Hours
basic calculation basic calculation 3.2 Perform basic
workplace
calculation
4. Perform 4.1 Performing 4.1 Carry out 13
records records inventory activities Hours
keeping keeping 4.2 Maintain
production record
4.3 Prepare
financial records
5. Develop and 5.1 Developing 5.1 Seek 13
Update Industry and Update information on the Hours
Knowledge Industry industry
Knowledge 5.2 Update
continuously
relevant
industry knowledge
Core Competencies
Unit of Module Title Learning Outcomes Nominal
Competency Duration
1.Raise Organic 1.1 Raising 1.1 Select healthy 30
Chicken Organic Chicken stocks Hours
1.2 Determine
suitable chicken
house
requirements
1.3 Install cage
(housing)
equipment
1.4 Feed chicken
(Provide feed and
implement feeding
practices)
1.5 Manage health
and growth of
chicken
1.6 Harvest
chicken
2.Produce 2.1 Producing 2.1 Establish 24
Organic Organic Vegetable nursery Hours
Vegetable 2.2 Plant seedlings
2.3 Perform Plant
Care Activities (and
Management)
2.4 Perform
Harvest and Post-
Harvest Activities
3.Produce 3.1 Producing 3.1 Prepare 24
Organic Organic Fertilizer composting area Hours
Fertilizer 3.2 Prepare raw
materials
3.3 Carry out
composting process
3.4 Harvest
compost
4. Produce 4.1 Producing 4.1 Prepare for the 18
various various production Hours
concoctions concoctions of various
concoctions
4.2 Process
concoctions
4.3 Package
concoctions
Elective Competencies
Unit of Module Title Learning Nominal
Competency Outcomes Duration
1. Raise Organic 1.1 Raising 1.1 Choose/Select 18 Hours
Hogs Organic Hogs healthy domestic
hogs
1.2 Determine
suitable hog house
requirements
1.3 Feed hogs
1.4 Manage health
and growth of hogs
1.5 Finish hogs
2. Raise Organic 2.1 Raising 2.1 Choose/Select 24 Hours
Small Organic Small healthy breeders
Ruminants Ruminants 2.2 Determine
(Goat) (Goat) suitable small
ruminant cage
(housing)
requirements
2.3 Install cage
(housing)
requirements
2.4 Feed small
ruminants
2.5. Manage
health, growth and
breeding of small
ruminants
2.6 Harvest (Finish)
ruminants
3. Produce 3.1 Producing 3.1 Prepare 12 Hours
Organic Organic mushroom house,
Mushrooms Mushrooms tools and materials
3.2 Demonstrate
process of
spawning
3.3 Perform
mushroom
management
activities
3.4 Perform harvest
and post-harvest
activities
Assessment Methods:
Competency in this unit must be assessed through:
 Direct Observation and Questioning
 Oral Interview
 Written Test
 Portfolio
 Third Party Results
 Practical Demonstration
 Simulation Activities or Role Play
Course Delivery:
 Blended Learning (face-to-face and online learning)
 Interaction
 Plant tour/ Field trip
 Self-paced/ Modular
 Lecture/ Discussion
 Dual Training/ On-the-Job Training
 Case Studies
Resources:
List of recommended tools, equipment and materials for the
training of 20-30 trainees for (title of program/qualification).
1. Raise Organic Chicken

Qty Tools Qty Equipment Qty. Materials
. .
5 Bolo 1 Booth/tempora 15 kg. Feeds: starter
pcs. uni ry shed
t
5 Broomsticks 1 Shredder 15 kg. Feeds: grower
pcs. uni
t
5 Plastic Pail 1 Fire 25 kg. 21-day old
pcs. uni Extinguisher chicks
t
1 Carpentry 1 Cart 8 bags Rice Hull
set Tools uni of 50
t kgs.
2 Knapsack 1 Wheel barrow 1 bag Sand
unit Sprayer uni of 50
s t kg.
soil
5 Storage 50 m Net #10 Mesh
pcs. Container, Size
15 L
capacity
3 Weighing 1 unit First Aid Kit
unit Scale, 2
s kls.
capacity &
25 kls.
capacity
5 Shovel 15 Apron
pcs. pcs.
5 Knives 5 pcs. Chopping
pcs. Board
2 Sprinklers, 5 L 10 Feeding
pcs. pcs. through
1 Step Ladder, 6 5L Various
unit ft. Concoction
s/Extracts
1 Storage 15 Feeds:
unit Tools/Cabi kgs. finisher
net
5 Feeding 25 60-day old
pcs. Trough pcs. chicken
5 Waterer/drink 1 bag Farm Soil
pcs. er, 1 L of 50
capacity kg.
soil
25 Rain coat 50 Bamboo Poles
pcs. pcs.
5 Plastic Cup, 1 2 kg. Monofilament
pcs. L capacity Nylon
#150
3 Waste 1 pc. Water
pcs. cans/bag Container
Drum
10 Rags
pcs.
10 Waterer
pcs.
1 unit Feed Cart
2. Produce Organic Vegetables

Qty. Tools Qty. Equipment Qty. Materials
5 pcs. Bolo 1 Booth/ 5 bag Basal Organic
unit temporary of 50 Fertilizer
shed kg.
5 pcs. Digging 1 Wheel 5L Foliar Organic
Blade/ Bar unit Barrow Fertilizer
5 pcs. Spading Fork 1 Carbonizer 6 Seedling Tray,
unit pcs. plastic
2 pcs. Hoe 1 Soil 2 Plastic twine
pc. Thermome rolls
ter
5 units Rake 1 Fire 10 Assorted
unit Extinguis packs Vegetable
her Seedlings
5 pcs. Shovel 1 Shredder 1 First Aid Kit
unit unit
1 unit Weighing 1 Cart 10 Rags
Scale, 2 kls. unit pcs.
capacity
1 unit Weighing 1 Portable Soil 5 Strainer, Nylon
Scale, 25 kls. unit Analyzer pcs. Screen, Fine
capacity Kit Mesh
3 pcs. Measuring 1 PH meter 5 Carbonized
Cup, 1 L unit bags Rice Hull
capacity of 50
kg.
5 pcs. Pruning 5L Various
Shear Concoctions
/ Extracts
5 pcs. Petri Dish 6 Seedling Tray,
pcs. wooden
2 units Spike Tooth 10 Bamboo Poles,
Harrow pcs. 10 Pack
5 pcs. Sprinklers 1 pc. Water
Container
Drum
1 unit Step Ladder, 15 Apron
6 ft. pcs.
10 Holer, 10 Atone (weights)
units 4”diameter pcs. ½ kilos
5 pcs. Trimming 10 Sacks
Knife pcs.
1 set Carpentry
Tools
5 pcs. Knapsack
Sprayer
5 pcs. Plastic Cup, 1
L capacity
3 pcs. Waste
Cans/bag
2 set Plow
1 pc. Calculator
3. Manufacture (Produce) Organic Fertilizer

5 Spade 1 Booth/ 1 Basal Organic
pcs. unit temporary bag Fertilizer,
shed of sample
50
kg.
5 Fork 1 Shredder 2L Foliar Organic
pcs. unit Fertilizer,
sample
2 Hoe 1 Carbonizer 100 Molasses
sets unit L
5 Shovel 1 Moisture Meter 50 Dry Leaves
pcs. pc. kg,
1 Weighing 1 Soil 50 Pig Manure
unit Scale, 2 kls. pc. Thermometer kg.
capacity
1 Weighing 1 Fire 100 Carbonized Rice
unit Scale, 25 kls. unit Extinguisher kg. Hull
capacity
3 Measuring 1 Wheel Barrow 20 Plastic Sheet
pcs. Cup, 1 L unit m.
capacity
5 Sprinklers, 5 1 Cart 25 Empty bags, 50
pcs. L unit pcs. kg. capacity
1 set Carpentry 1 Portable Soil 1 First Aid Kit
Tools unit Analyzer Kit unit
5 Rake 1 PH meter 15 Apron
unit unit pcs.
s
5 Knapsack 3 Vermitea 1 Carbonized Rice
pcs. Sprayer sets aerator, 60 L bag Hull, sample
capacity, each of
50
kg.
5 Plastic Cup, 1 10 L Various
pcs. L capacity Concoctions/Ext
racts
3 Waste cans 50 Rice Straw
pcs. kg.
50 Chicken Dunk
kg.
50 Cow Manure
kg.
50 Rice Bran (D2)
kg.
10 Used Tires
pcs.
5 Plastic Pail, 15 L
pcs. capacity
1 Water Container
pc. Drum
10 Rags
pcs.
4. Produce Organic Concoctions/Extracts

10 Measuring 1 Booth/tempor 100 Molasses
pcs. Cup (with unit ary shed L
calibration,
1 L capacity)
10 Plastic Cup 1 Shredder 8L Various
pcs. (1 L unit Concoctions/E
capacity) xtracts
5 pcs. Syringe, 1 Wheel Barrow 150 Weight (clean
Plastic, 30 unit pcs. stone 100
ml capacity grams each)
25 Bamboo 1 Cart 50 Weight (empty
pcs. Container/ unit pcs. plastic
Plastic container 250
Container/ to 500 ml
Wooden box capacity)
for collecting
microbes
25 Slicing Knife 1 Carbonizer 25 Plastic
pcs. unit pcs. strainer, fine
mesh, 1 ft. x 1
ft. square
5 pcs. Pannel 1 Fire 25 Plastic
(imbudo) unit Extinguish pcs. strainer, small
er mesh, 1 ft. x 1
ft. square
2 sets Carpentry 1 Meat Grinder, 50 Empty Plastic
Tools pc. small pcs. Container, 1 L
capacity
2 pcs. Knapsack 1 Portable Soil 50 Empty Plastic
Sprayer unit Analyzer Kit pcs. Container, 5 L
capacity
10 Bamboo/ 1 PH meter 2 Plastic Tie box
pcs. Wooden unit rolls
Ladle
5 pcs. Plastic 3 Vermitea 1 First Aid Kit
Basin, 10 L sets aerator, 60 L unit
capacity capacity each
25 Chopping 5 Thermometer 15 Apron
pcs. Board pcs. pcs.
1 Moisture 25 Plastic
pc. meter pcs. Container, 5 L
capacity
10 Plastic
pcs. Container, 60
L capacity
5 m. Plastic Hose, 5
mm. diameter
3 Waste cans/
pcs. bags
10 Plastic Sheet
m.
25 Manila Paper
pcs.
5 Rubber Bond,
boxe Large
s
5 Marking Pen
pcs.
5 Masking Tape,
pcs. Medium
1 pc. Water
Container
Drum
10 Rags
pcs.
5. Raise Organic Hogs

5 pcs. Bolo 1 Booth/ 15 Hog Feeds:
unit temporary kg. starter
shed
5 pcs. Broomstick 1 Shredder 15 Hog Feeds:
unit kg. grower
5 pcs. Plastic Pail 1 Fire 5 45-day old
(10 L unit Extinguish head piglet
capacity) er s
1 set Carpentry 1 Cart 8 Rice Hull
Tools unit bags
of 50
kgs.
2 Knapsack 1 Wheel Barrow 1 bag Sand
units Sprayer unit of 50
kgs.
5 pcs. Storage 10 L Molasses
Container
with cap, 15
L capacity
2 Weighing 1 First Aid Kit
units Scale, 10 kls unit
capacity (1);
150 kls.
capacity (1)
5 pcss. Shovel 15 Apron
pcs.
2 pcs. Sprinklers, 5 5L Various
L Concoctions/
Extracts
1 unit Step Ladder, 15 Hog Feeds:
6 ft. kg. finisher
1 unit Storage 5 80-day old pig
tools/ head
cabinet s
5 pcs. Digging 1 bag Farm Soil
Bar/Blade of 50
kgs.
5 pcs. Plastic Cup, 50 Bamboo Poles
1 L capacity pcs.
3 pcs. Waste 2 Monofilament
cans/bags kgs. Nylon #150
1 pc. Water
Container
Drum
10 Rags
pcs.
6. Raise Organic Small Ruminants

5 Bolo 1 Booth/tempor 15 Goat Feeds:
pcs. unit ary shed kg. starter, grower,
finisher
5 Broomstick 1 Shredder 15 Goat Feeds:
pcs. unit kg. grower
5 Plastic Pail 1 Fire 4 45-day old goat
pcs. (10 L unit Extinguishe head
capacity) r s
1 set Carpentry 1 Cart 8 Rice Hull
Tools unit bags
of 50
kgs.
2 Knapsack 1 Wheel Barrow 1 bag Sand
unit Sprayer unit of 50
s kgs.
5 Storage 1 roll Plastic Sheet
pcs. Container
with L
capacity
2 Weighing 1 First Aid Kit
unit Scale, 10 kls. unit
s capacity (1);
100 kls.
capacity (1)
5 Shovel 15 Apron
pcs. pcs.
2 Sprinklers, 5 5L Various
pcs. L Concoctions/
Extracts
1 Step Ladder, 15 Goat Feeds:
unit 6 ft. kgs. finisher
1 Storage 4 80-day old goat
unit Tools/ head
Cabinet s
5 Digging Bar/ 1 bag Farm Soil
pcs. Blade of 50
kgs.
5 Plastic Cup, 1 50 Bamboo Poles
pcs. L capacity pcs.
3 Waste 2 Monofilament
pcs. cans/bags kgs. Nylon #150
1 pc. Water
Container
Drum
10 Rags
pcs.
7. Produce Organic Mushrooms

8. Qty Tools Qty. Equipment Qty. Materials
.
5pcs. Bolo 5 Heat- 3 pcs Measuring
pair protected Tape
s gloves
5pcs. Shovel 1 Biological 10 Box for
unit safety pcs. mushroom
cabinet transportatio
n
2 set Carpentry 3 Thermomete 1 kg. Grinded corn
Tools pcs. rs
5 pcs. Sprayer 3 Hygrometers 10 Trays for
pcs. pcs. mushroom
cultivation
(100 cm x 50
cm x 15 cm)
5 pairs Scissors 3 Luxmeter 35 Polythene
pcs. kg.
5 pcs. Plastic Pail, 1 Pressure 20 Polythene
10 L unit cooker pcs. bags
capacity
1 Sprinkler 1 Gas stove 10 Paddy straw
unit trolle
y
3 pcs. Knives/ 2 Refrigerator 10 Spawn bottles
razor unit for storing pcs.
spawn
1 unit Mixing 1 pc. 1000 ml 7L Various
tools beaker Organic
Concoctions/
Extracts
5 Aluminum 5 kg Horse dung
pcs. pot
1 pc. Flat bottle (1 5 kg Poultry
L manure
capacity)
3 Glass stirrer 5 pcs. Sanitizer/Soa
pcs. p
1 kg Seeds
PHP Bamboo 12’
100 long, 3”
diameter
PHP Bamboo 10’
220 long, 2.5”
diameter
PHP Bamboo 20’
280 long, 1”
diameter
10 Plastic rope
kg.
100 Mushroom
pcs. spawn
10 Wooden
pcs. dowels
5 pcs. Storage bins/
container
100 Wrapping/
pcs. paper bags
3 Weighing
scale (20 kilos
capacity)
3 Compost
sacks
250 Potato
gram
s
25 Glucose
gram
s
20 PDA powder
gram
s
10 L Clean water
5 Cotton ball
packs
100 Rubber bands
pcs.
1 pc. Filter clothe
70 New sawdust
kg. from rubber
tree
1 kg. Lime or
dolomite
6 kg. Fine rice bran
30 Left over
kg. materials
from growing
mushroom
2 kg. Phosphate ore
1 kg. Gypsum
0.1- Epson malt
0.2
kg.
1 kg. Supplementar
y food
1 kg. Broken milled
rice
1 unit 6 ft. step
Ladder
Facilities:
 Lecture area
 Learning resource center
 Experimental land area
 Net house/Nursery shed
 Storage area
 Workshop shed
 Water supply system
 Compost yard
Qualification of
Instructors/Trainers:
 Must be a holder of Organic Agriculture Production NC II or
its equivalent
 Must have undergone training on Training Methodology I
 Must be computer literate
 Must be physically and mentally fit
 Must have at least 2 years job/industry experience
 Must be a civil service eligible (for government position or
appropriate professional license issued by the Professional
Regulatory Commission
Modules of Instruction
BASIC COMPETENCIES
Unit of Competency: Participate in Workplace Communication

Modules Title: Participating in Workplace Communication
Module Descriptor: This module covers the knowledge, skills and atti-
tudes required to obtain, interpret and convey in
formation in response to workplace requirements.
Summary of Learning Outcomes:

Upon completion of this module, the students/ trainees will be able to:
LO1. Obtain and convey workplace information
LO2. Participate in workplace meetings and discussions
LO3. Complete relevant work-related documents
Details of Learning Outcomes:
LO1. Obtain and Convey Workplace Information
Assessment Criteria:
1. Specific relevant information is accessed from appropriate sources.
2. Effective questioning, active listening and speaking skills are used
to gather and convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues
are identified and followed.
6. Defined workplace procedures for the location and storage of
information are used.
7. Personal interaction is carried out clearly and concisely.
Contents:
 Parts of speech
 Sentence construction
 Effective communication
Conditions:
The students/ trainees must be provided with the following:
 Writing materials (pen & paper)
 Reference (books)
 Manuals
Methodologies:
 Group discussion
 Interaction
 Lecture
 Reportorial
 Face-to-face learning
Assessment Methods:
 Direct observation
 Oral interview
 Written test
 Portfolio
LO2. Participate in Workplace Meetings and Discussions
1. Team meetings are attended on time
2. Own opinions are clearly expressed and those of others are

listened to without interruption
3. Meeting inputs are consistent with the meeting purpose and

established protocols
4. Workplace interactions are conducted in a courteous manner
5. Questions about simple routine workplace procedures and

maters concerning working conditions of employment are asked
and responded to
6. Meetings outcomes are interpreted and implemented.
Contents:
 Sentence construction
 Technical writing
 Recording information
Conditions:
The students/trainees must be provided with the following:
 Paper
 Pencils/ball pen
 References (books)
 manuals
Methodologies:
 Group Discussion
 Interaction
 Lecture
Assessment Methods:
 Oral interview
 Written test
 Portfolio
LO3. Complete Relevant Work-Related Documents
1. Range of forms relating to conditions of employment are completed
accurately and legibly
2. Workplace data is recorded on standard workplace forms and
documents
3. Basic mathematical processes are used for routine calculations
4. Errors in recording information on forms/ documents are
identified and properly acted upon
5. Reporting requirements to supervisor are completed according to
organizational guidelines
Contents:
 Basic mathematics
 Technical writing
 Types of forms
Conditions:
The students/trainees must be provided with the following:
 Paper
 Pencils/ball pen
 References (books)
 Manuals
Methodologies:
 Group discussions
 Interaction
 Lecture
Assessment Methods:
 Oral Interview
 Written test
 Portfolio
Unit of Competency: Work in a Team Environment
Modules Title: Working in a Team Environment
Module Descriptor: This module covers knowledge, skills and attitudes
to identify
role and responsibility as a member of a team.

LO1. Describe team role and scope
LO2. Identify own role and responsibility within team
LO3. Work as a team member
LO1. Describe Team Role and Scope
1. The role and objective of the team is identified.
2. Team parameters, reporting relationships and responsibilities are
identified.
Contents:
 Team role
 Relationship and responsibilities
 Role and responsibilities
Conditions:
The students/ trainees must be provided with the following:
 Standard Operating Procedure (SOP) of workplace
 Job procedures
 Client/supplier instructions
 Quality standards
 Organizational or external personnel
Methodologies:
 Interaction
 Case studies
Assessment Methods:
 Written test
 Observation
 Simulation
 Role playing
 Portfolio
LO2. Identify Own Role and Responsibility within Team
1. Individual role and responsibilities within the team environment
are identified.
2. Roles and responsibility of other team members are identified and
recognized.
3. Reporting using standard operating procedures followed.
Contents:
 Role and responsibilities with team environment
 Relationship within a team.
Conditions:
 SOP of workplace
 Job procedures
 Organization or external personnel
Methodologies:
 Interaction
 Case Studies
Assessment Methods:
 Observation of work activities
 Observation through simulation or role-play
 Case studies and scenarios
 Portfolio
LO3. Work as a Team Environment
1. Effective and appropriate forms of communications used and
interactions undertaken with team members who contribute to
known team activities and objectives
2. Effective an appropriate contributions made to complement team
activities and objectives, based on individual skills and
competencies.
3. Observed protocols in reporting using standard operating
procedures.
4. Contribute to the development of team work plans based on an
understanding of team’s roles and objectives and individual
competencies of the members.
Contents:
 Communication process
 Team structure/ team roles
 Group planning and decision making
Conditions:
 SOP of workplace
 Job procedures
 Organization or external personnel
Methodologies:
 Interaction
 Case studies
Assessment Methods:
 Observation of work activities
 Observation through simulation or role play
 Case studies and scenarios
 Portfolio
Unit of Competency: Practice Career Professionalism
Modules Title: Practicing Career Professionalism
Module Descriptor: This module covers the knowledge, skills and
attitudes in promoting career growth and
advancement, specifically, to integrate personal
objectives with organizational goals sets and meet
work priorities and maintain professional growth
and development.

Upon Completion of this module the students/trainees will be able to:
LO1. Integrate personal objectives with organizational goals.
LO2. Sets and meet work priorities.
LO3. Maintain professional growth and development.
LO1. Integrate Personal Objectives with Organizational Goals
1. Personal growth and work plans are pursued towards improving the
qualifications set for the profession
2. Intra- and interpersonal relationships is/are maintained in the
course of managing oneself based on performance evaluation.
3. Commitment to the organization and its goal is demonstrated in the
performance of duties.
Contents:
 Personal development social aspects: intra and interpersonal
development
 Organizational goals
 Personal hygiene and practices
 Code of ethics
Conditions:
 Workplace Code of ethics
 Organizational goals
 Handouts and Personal development social aspects CD’s, VHS
tapes, transparencies
Methodologies:
 Interactive – lecture
 Simulation
 Demonstration
 Self-paced instruction
Assessment Methods:
 Portfolio Assessment
 Interview
 Simulation/ Role-plays
 Observation
 Third Party Reports
 Exams and Tests
LO2. Sets and Meet Work Priorities
1. Competing demands to achieve personal, team and organizational
goals and objectives are prioritized
2. Resources are utilized efficiently and effectively to manage work
priorities and commitments
3. Practices and economic use and maintenance of equipment and
facilities are followed as per established procedures.
Contents:
 Organizational Key Result Areas (KRA)
 Work values and ethical standards
 Company policies on the use and maintenance of equipment
Conditions:
 Handouts on organizational KRA
 Work Values and Ethics
 Company Policies and Standard
 Sample job targets
 Learning guides
 CD’s, VHS tapes, transparencies
Methodologies:
 Structured Activity
 Demonstration
Assessment Methods:
 Interview
 Observation
 Exams and Tests
LO3. Maintain Professional Growth and Development
1. Trainings and career opportunities are identified and availed of based
on job requirements
2. Recognitions are sought/received and demonstrated as proof of career
advancement
3. Licenses and/or certifications relevant to job and career are obtained
and renewed
Contents:
 Qualification standards
 Gender and development (GAD) sensitivity
 Professionalism in the workplace
 List of professional licenses
Conditions:
 Quality standards
 GAD handouts
 CD’s, VHS tapes on professionalism in the workplace
 Professional licenses samples
Methodologies:
 Film viewing
 Role play/ simulation
Assessment Methods:
 Interview
 Observation
 Exams and Tests
Unit of Competency: Practice Occupational Health and Safety
Procedures
Modules Title: Practicing Occupational Health and Safety
Procedures
attitudes required to comply with the regulatory and
organizational requirements for occupational health
and safety such as identifying, evaluating and
maintaining occupational health and safety (OHS)
awareness.

LO1. Identity hazards and risks.
LO2. Evaluate hazards and risks.
LO3. Control hazards and risks.
LO4. Maintain occupational health and safety awareness
LO1. Identify Hazards and Risks
1. Safety regulations and workplace safety and hazard control practices
and procedures are clarified and explained based on organization
procedures.
2. Hazards/ risks in the workplace and their corresponding indicators
are identified to minimize or eliminate risk to coworkers, workplace
and environment in accordance with organization procedures.
Contingency measures are recognized and established in accordance
with organizational procedures.
3. Contingency measures during workplace accidents, fire and other
emergencies are recognized and established in accordance with
organization procedures.
Contents:
 Hazards and risks identification and control
 Organizational safety and health protocol
 Threshold limit value (TLV)
 OHS indicators
Conditions:
 Workplace
 Personal protective equipment (PPE)
 Learning guides
 Hand-outs
 Organizational safety and health protocol
 OHS indicators
 Threshold limit value
 Hazards/risk identification and control
Methodologies:
 Simulation
 Symposium
 Group dynamics
Assessment Methods:
 Portfolio assessment
 Interview
 Case study/ Situation
LO2. Evaluate Hazards and Risks
1. Terms of maximum tolerable limits are identified based on threshold
limit values (TLV)
2. Effects of hazards are determined
3. OHS issues and concerns are identified in accordance with workplace
requirements and relevant workplace OHS legislation.
Contents:
 TLV table
 Philippine OHS standards
 Effects of hazards in the workplace
 Ergonomics
 ECC Regulations
Conditions:
 Handouts on Philippine OHS standards
 Effects of hazards in the workplace
 Ergonomics
 ECC regulations
 TLV table
Methodologies:
 Interactive Lecture
 Situation analysis
 Symposium
 Film viewing
 Group Dynamics
Assessment Methods:
 Interview
 Case study/ Situation
LO3. Control Hazards and Risks
1. OHS procedures for controlling hazards and risk are strictly followed.
2. Procedures in dealing with workplace accidents, fire and emergencies
are followed in accordance with the organization’s OHS Policies.
3. Personal protective equipment (PPE) is correctly used in accordance
with organization’s OHS procedures and practices.
4. Procedures in providing appropriate assistance in the event of
workplace emergencies are identified in line with the established
organizational protocol.
Contents:
 Safety regulations
 Clean air act
 Electrical and fire safety code
 Waste Management
 Disaster preparedness and Management
 Contingency measures and procedures
Conditions:
 Handouts on
 Safety regulations
 Clean air act
 Electrical and fire safety code
 Waste Management
 Disaster preparedness and management
 Contingency measures and procedures
 OHS personal records
 PPE -CD’s, VHS tapes, transparencies
Methodologies:
 Symposium
 Film viewing
 Group Dynamics
Assessment Methods:
 Interview
 Case Study/Situation
LO4. Maintain Occupational Health and Safety Awareness
1. Procedures in emergency related drill are strictly followed in line with
the established organization guidelines and procedures.
2. OHS personal records are filled up in accordance with workplace
requirements.
Contents:
 Operational health and safety procedure, practices and regulations
 Emergency-related drills and training
Conditions:
 Workplace
 PPE
 OHS personal records
 CD’s, VHS tapes, Transparencies
 Health record
Methodologies:
 Symposium
 Film viewing
 Group Dynamics
Assessment Methods:
 Demonstration
 Interview
 Written Examination
 Portfolio
COMMON COMPETENCIES
Unit of Competency: Apply Safety Measures in Farm Operations

Modules Title: Applying Safety Measures in Farm Operations
attitudes
required to perform safety measures effectively and
efficiently.

LO1. Determine areas of concern for safety measures
LO2. Apply appropriate safety measures.
LO3. Safe keep/dispose tools, materials and outfit.
LO1. Determine Areas of Concern for Safety Measures
1. Work tasks are identified in line with farm operations.
2. Place for safety measures are determined in line with farm operations.
3. Time for safety measures are determined in line with farm operations.
4. Appropriate tools, materials and outfits are prepared in line with jobs
requirements
Contents:
 Farm works that involves using chemicals and hazardous tools and
equipment.
 Personal protective equipment used in farms
 Basic first aid
 Farm emergency procedures regarding safety working environment
Conditions:
 Learning Elements
 Service manual
 Organizational manuals
Methodologies:
 Buzz session
 Role playing
Assessment Methods:
 Interview
 Practical demonstration
 Portfolio
LO2. Apply Appropriate Safety Measures
1. Tools and materials are used according to specifications and
procedures
2. Outfits are worn according to farm requirements
3. Effectivity/shelf life/expiration of materials are strictly observed
4. Emergency procedures are known and followed to ensure a safe work
requirement
5. Hazards in the workplace are identified and reported in line with farm
guidelines
Contents:
equipment.
 Basic first aid
Conditions:
 Service manual
Methodologies:
 -Buzz session
 Role playing
Assessment Methods:
 Interview
 Portfolio
LO3. Apply Appropriate Safety Measures
1. Used tools and outfit are cleaned after use and stored in designated
areas.
2. Unused materials are properly labeled and stored according to
manufacturer’s recommendation and farm requirements
3. Waste materials are disposed according to manufacturers, government
and farm requirements.
Contents:
equipment
 Basic first aid
Conditions:
 Service manual
Methodologies:
 Buzz session
 Role playing
Assessment Methods:
 Interview
 Portfolio
Unit of Competency: Use Farm Tools and Equipment
Modules Title: Using Farm Tools and Equipment
attitudes required to use farm tools and equipment.
It includes selection, operation and preventive
maintenance of farm tools and equipment.

LO1. Select and use farm tools.
LO2. Select and operate farm equipment.
LO3. Perform preventive maintenance
LO1. Select and Use Farm Tools
1. Appropriate farm tools are identified according to requirements/us
e
2. Farm tool are checked for faults and defective tools are reported in
accordance with farm procedures
3. Appropriate tools and equipment are safely used according to job
requirements and manufacturers’ conditions
Contents:
 Farm equipment
- Motorized equipment
- Electrical equipment
 Farm tools
- Power tools
- Handheld tools
 Safety practices during operations of farm equipment
Conditions:
 Engine
 Pump
 Generator
 Sprayer
 Sickle
 Cutter
 Weighing scale
 Hand tools
 Measuring tools
 Garden tools
 Manuals in using farm tools and equipment
Methodologies:
Assessment Methods:
 Oral/written examination
 Portfolio
LO2. Select and Operate Farm Equipment
1. Appropriate farm equipment are identified
2. Instructional manual of farm tools and equipment are carefully read
prior to operation
3. Pre-operation check-up is conducted in line with manufacturers’
manual
4. Faults in farm equipment are identified and reported in line with farm
procedures
5. Farm equipment are used according to its function
6. Safety procedures are followed.
Contents:
 Manual of farm equipment and specifications
 Parts and functions of farm tools and equipment
 Pre-operation and check-up
 Safety practices in using farm tools and equipment
 Calibration and use of farm equipment
Conditions:
 Engine
 Pump
 Generator
 Sprayer
 Sickle
 Cutter
 Weighing scale
 Hand tools
 Measuring tools
 Garden tools
 Tires
 Break fluid
 Fuel, oil, water, and lubricants
 Battery
Methodologies:
 Field Demonstration
Assessment Methods:
 Direct Observation
 Third Party Report
 Portfolio
LO3. Perform Preventive Maintenance
1. Tools and equipment are cleaned immediately after use in line with
farm procedures
2. Routine checkup and maintenance are performed
3. Tools and equipment are stored in designated areas in line farm
procedures
Contents:
 Preventive maintenance
 Types of farm tools and equipment
 Safety measures and practices
 Upkeep of equipment
Conditions:
 Engine
 Pump
 Generator
 Sprayer
 Sickle
 Cutter
 Weighing scale
 Hand tools
 Measuring tools
 Garden tools
 Tires
 Break fluid
 Fuel, oil, water, and lubricants
 Battery
Methodologies:
 Field Demonstration
Assessment Methods:
 Third party report
 Portfolio
Unit of Competency: Perform Estimation and Basic Calculation
Modules Title: Performing Estimation and Basic Calculation
attitudes required to perform estimation and basic
workplace calculations.

LO1. Perform estimation
LO2. Perform basic workplace calculations
LO1. Perform Estimation
1. Job requirements are identified from written or oral communications
2. Quantities of materials and resources required to complete a work
task are estimated
3. Time needed to complete a work activity is estimated
4. Accurate estimate for work completion are made
5. Estimate of materials and resources are reported to appropriate
person
Contents:
 Problem solving Procedures
 Basic mathematical operations
Conditions:
 Pen/pencil
 Paper
 Sample problems
Methodologies:
 Computation
 Estimation
 Interaction
Assessment Methods:
 Written examination
 Portfolio
LO2. Perform Basic Workplace Calculations
1. Calculations to be made are identified according to job requirements
2. Correct method of calculation is determined
3. Systems and units of measurement to be followed are ascertained
4. Calculations needed to complete work task are performed using the
four basic mathematical operations
5. Calculate whole fraction, percentage and mixed when are used to
complete the instructions
6. Number computed in self-checked and completed for alignment
Contents:
 Basic mathematical Operations
 Systems of measurement
 Units of measurement
 Conversion of units
 Fractions and decimals
 Percentages and ratios
 Basic accounting principles and procedures
Conditions:
 Pen/pencil
 Calculator
 Paper
 Reference materials
 Sample problems/ worksheets
 Computation
Methodologies:
 Self-paced/ modular
 Interaction Practical exercise
 Computation
Assessment Methods:
 Oral/written Examination
 Practical Exercise
Unit of Competency: Develop and Update Industry Knowledge
Modules Title: Developing and Update Industry Knowledge
attitudes required to seek information and update
continuously industry knowledge.

LO1. Seek information on the industry
LO2. Update continuously relevant industry knowledge
LO1. Seek Information on the Industry
1. Sources of information on the industry are correctly identified and
accessed
2. Information to assist effective work performance is obtained in line
with job requirements
3. Specific information on sector of work is accessed and updated
4. Industry information is correctly applied to day-to-day work activities
Contents:
 Information sources
 Media
 Reference book
 Libraries
 Union
 Industry association
 Internet
 Personal observation
Conditions:
 Proper Hygiene
 Internet
 Personal Computer
 Reference book
 Industry journals
Methodologies:
 Demonstration
 Small group discussion
 Distance education
Assessment Methods:
 Written/oral Examination
 Portfolio
LO2. Update Continuously Relevant Industry Knowledge
1. Updated knowledge is shared with customer and colleagues
2. Formal and informal research is use to update general knowledge of
the industry
Contents:
 Information sources
- Media
- Reference book
- Libraries
- Union
- Industry association
- Internet
- Legislation that affects the industry
Conditions:
 Internet
 Personal Computer
 Reference book
Methodologies:
 Demonstration
 Small group discussion
 Distance Education
Assessment Methods:
 Written/oral Examination
 Portfolio
Unit of Competency: Perform Records Keeping
Modules Title: Performing Records Keeping
attitudes required to perform records keeping.
It includes correct methods of recording based
on appropriate mathematical operations and
systems.

LO1. Carry out inventory activities
LO2. Maintain production record
LO3. Prepare financial records
Details on Learning Outcomes:
LO1. Carry Out Inventory Activities
1. Inventory inputs are determined according enterprise requirements
2. Defective tools and equipment are determined according to operation
manuals
3. Facilities are inspected according to according standard codes and
laws
Contents:
Conditions:
 Pen/pencil
 Calculator
 Paper
 Sample
 Problems/ worksheets
 Conversion table
Methodologies:
 Interaction
 Practical Exercises
 Computation
Assessment Methods:
 Demonstration with questioning
LO2. Maintain Production Record
1. Production plan are prepared according to enterprise requirements
2. Schedule for production activities are prepared based from enterprise
requirements and plan
3. Production report are prepared in accordance with enterprise
reporting procedures
4. Input and production are monitored using monitoring chart
Contents:
Conditions:
 Pen/pencil
 Calculator
 Paper
 Sample problems/ worksheets
Methodologies:
 -Self-paced/ Modular
 Interaction
 Computation
Assessment Methods:
LO3. Prepare/ Maintain Financial Records
1. Production cost are computed using established computation
procedures
2. Revenue is computed using established computation procedures
Contents:
Conditions:
 Pen/pencil
 Calculator
 Paper
 Sample
 Problems/ worksheets
Methodologies:
 Interaction
 Computation
Assessment Methods:
CORE COMPETENCIES
Unit of Competency: Raise Organic Chicken

Modules Title: Raising Organic Chicken
attitudes required to raise organic chicken
efficiently and effectively. It includes selecting
healthy stocks, determine suitable chicken
house requirements, install cage equipment,
feed chicken, and manage health and growth
of chicken and harvesting activities.

LO1. Select healthy stocks and suitable housing
LO2. Install cage/housing equipment
LO3. Feed chicken
LO4. Grow and Harvest chicken
LO1. Select Healthy Stocks and Suitable Housing
1. Breed/strains are identified as per PNS Organic Agriculture Livestock
and GAHP Guidelines
2. Healthy chicks are selected based on industry acceptable indicator for
healthy chicks.
3. Suitable site for chicken house are determined based on PNS
recommendations
4. Chicken house design is prepared based PNS recommendations
5. House Equipment installation design is prepared in line with PNS
recommendation and actual scenario
Contents:
 Types, breeds and strains of chicken
 Characteristic s of desirable and undesirable strains for organic
chicken
 Selection of healthy chicks based on industry acceptable in PNS-
Organic Agriculture Livestock and GAHP Guidelines
 Culling parameters
 Housing equipment
Conditions:
 Training farm
 PNS Organic Agriculture
 Livestock and GAHP Guidelines
Methodologies:
 Lecture and hands-on
 Demonstration
 Video Presentation
 Blended Learning
- Face-to-face learning
- Online learning
Assessment Methods:
 Demonstration of practical skills
 Interview/ Questioning
 Portfolio
LO2. Install Cage/ Housing Equipment
1. House equipment are installed in line with housing equipment
installation design
2. Bedding materials are secured based on availability in the locality
3. Bedding is prepared in accordance with housing equipment housing
design
4. Brooding facility is set-up in accordance with the housing equipment
installation design
Contents:
 Characteristics of a suitable site
 Housing designs and housing materials/ equipment specifications
 Indoor/Outdoor space requirements
 PNS, Animal Welfare Act, Good Animal Husbandry Practices (GAHP),
DENR, government zoning ordinances
 Local materials for chicken house and ranging area
 Brooding facility
Conditions:
 Tools and materials:
- paper
- pencil
- learning materials (PNS, Animal Welfare Act, GAHP, DENR/
government zoning ordinances)
Methodologies:
 Lecture
 Lakbay Aral
 Demonstration
- Online learning
Assessment Methods:
 Demonstration
 Oral questioning
 Portfolio
LO3. Feed Chicken
1. Suitable feed materials are selected based on availability in the locality
and nutrient requirements of chicken
2. Feed materials are prepared following enterprise prescribed
formulation
3. Animals are fed based on feeding management program
4. Feeding is monitored following enterprise procedure
Contents:
 Principles of feeding
 Feed materials comply with PNS
 Kinds and characteristics of acceptable feed materials (sources for
protein, carbohydrate, mineral resources)
 Preparation of feeds
 Advantages and disadvantages of different feeding management
practices
 PNS recommendations for feed materials
 Feed recording and inventory management
 Principles of 5S
 Principles of 3Rs
Conditions:
- locally available materials for feed (leguminous plants, root crops,
eggshells, tubers, banana, etc.
- containers for feed preparation
- knives
- weighing scale
- chopping board
- feeding trough
- feed cart
- waterers
- containers for Concoctions
- PPE
- Learning materials (PNS, organic feed guides for poultry, etc.)
Methodologies:
 Lecture
 Demonstration
 Workshop
 Video presentation
- Online learning
Assessment Methods:
 Demonstration
 Questioning (oral)
 Portfolio
LO4. Grow and Harvest Chicken
1. Growth rate is monitored based on enterprise procedures
2. Health care program are implemented based on enterprise procedures
3. Sanitation and cleanliness program are implemented based on
enterprise procedure
4. Organic waste for fertilizer formulation are collected
5. Suitable chicken for harvest are selected based on market
specifications
6. Production record is accomplished according to enterprise procedure
Contents:
 PNS for Organic Agriculture – Livestock
 Animal Welfare Act
 GAHP
 Health care program
 Dealing with organic waste
 Market specifications
Conditions:
- weighing scale
- PPE
- learning materials (PNS, GAHP, Animal Welfare Act, etc.)
- Production records
Methodologies:
 Lecture
 Demonstration
- Online learning
Assessment Methods:
 Demonstration
 Questioning (oral)
 Observation
 Portfolio
Unit of Competency: Produce Organic Vegetables
Modules Title: Producing Organic Vegetables
attitudes required to establish nursery, plant
seedlings, perform plant care activities and perform
harvest and postharvest activities.

LO1. Establish Nursery
LO2. Plant Seedlings
LO3. Perform Plant Care Activities and management
LO4. Perform Harvest and Post-Harvest Activities
LO1. Establish Nursery
1. Seeds are selected in accordance with the PNS, and NSQCS/BPI
2. Seedbed is prepared in accordance with planting requirements based
on Vegetable Production manual (VPM)
3. Care and maintenance of seedlings are carried out in accordance with
enterprise practice
4. Potting media are prepared in accordance with enterprise procedure
Contents:
 Germination testing
 Physical evaluation
 Seedbed preparation procedure
 Proper handling of seedlings
- Pricking
- Hardening
 Proper water management
 Organic method of pests and disease management
 Organic method of Nutrient Management
 Types of potting media
 Advantages/ disadvantages of different potting media
 Mixture of potting media
 Potting media preparation and procedure
Conditions:
 Tools and Materials:
- Bolo
- Broomstick
- clean cloth
- sprinkler
- trowel
- assorted vegetables seeds
- seed boxes
- organic Fertilizers
- base materials for growing Media
- seedling tray
 Training Materials:
- Vegetable Production Manual
- handouts/ Flyers
- video presentation
- PPEs
- Seedling bags
- Shovel
- first aid kit
 Training Equipment:
- Computer
- Printer
Methodologies:
 Demonstration
 Discussion
 Oral Questioning
- Online learning
Assessment Methods:
 Direct observation with oral questioning
 Demonstration
 Portfolio
LO2. Plant Seedlings
1. Land preparation is carried out in accordance with enterprise practice
2. Organic fertilizers and applicable concoctions are incorporated in the
soil before planting in accordance with enterprise procedure
3. Seedlings are transplanted/ planted based on VPM recommendations
4. Watering of seedlings are performed based on VPM recommendations
Contents:
 Land preparation activities
 Procedure in applying organic fertilizers and applicable concoctions
 Transplanting and planting procedures
 Water management
Conditions:
- Bolo
- Broomstick
- organic fertilizers
- sprinkler
- trowel
- shovel
- first aid kit
 Training Materials:
- Vegetable Production Manual
- handouts/ Flyers
- video presentation PPEs
- Seedling bags
- Shovel
- first aid kit
 Training Equipment:
- Computer
- Printer
Methodologies:
 Fields Demonstration
- Online learning
Assessment Methods:
 Direct observation with oral questioning
 Demonstration
 Interview
 Portfolio
LO3. Perform Plant Care Activities and Management
1. Implemented water management plan
2. Effective control measures were determined on specific pests and
diseases as prescribed under the “pest, disease and weed
management” of the PNS
3. All missing hills were replanted to maintain the desired plant
population of the area
4. Plant rejuvenation/rationing are maintained according to PNS.
5. Organic fertilizers were applied in accordance with fertilization policy
of the PNS
Contents:
 Proper care and management of plants
- Water management plan
- Organic method of pests and disease management
- Organic method of nutrient management
o Crop rotation
o Inter cropping
o Cover cropping
o Green manuring
- Plant pests and disease management
 Types of pests and disease
 Organic method of preventing and controlling pests and diseases
 Establishment of buffer zone
Conditions:
 Tools:
- Pails
- Sprinkler
- hand trowel
- shovel
- knapsack sprayer
 Training equipment:
- desktop Computer
- LCD
- printer
 Materials:
- Organic fertilizers
- Concoctions
- plants for Replanting
- first aid kit
- PPEs
Methodologies:
 Demonstration
- Online learning
Assessment Methods:
 Interview
 Portfolio
LO4. Perform Harvest and Post-Harvest Activities
1. Products are checked using maturity indices according to PNS, PNS
organic agriculture and enterprise practice
2. Marketable products are harvested according to PNS, PNS organic
agriculture and enterprise practice
3. Harvested vegetables are classified according to PNS, PNS organic
agriculture and enterprise practice
4. Appropriate harvesting tools and materials are used in accordance
with PNS
5. Post-harvest practices were applied according to PNS and GAP
recommendations
6. Production record was accomplished
Contents:
 Maturity Indices
 proper handling of tools and materials
 practices in post-harvest of vegetables
 harvesting tools and Implements
 principles and guides in postharvest handling of vegetables
 principles of 5S
 Principles of 3Rs
 Proper Recording
 PNS
 PNS-organic agriculture
 GAP
Conditions:
 Tools:
- Scissors
- vegetables crates
- knife
- weighing scale (10 kls. Capacity)
- desktop Computer
- LCD
- Printer
 Farm Equipment:
- Cart
 Facilities:
- storage area
 Materials:
- first aid kit
- bamboo baskets
- bond papers
- learning materials on VPM
- PPEs
Methodologies:
 Demonstration
 field work
 film viewing
- Online learning
Assessment Methods:
 Interview
 Portfolio
Unit of Competency: Produce Organic Fertilizer
Modules Title: Producing Organic Fertilizer
attitude required to prepare composting area,
prepare raw materials, carry out composting
process, and harvest compost.

LO1. Prepare composting area and raw materials
LO2. Compost and harvest fertilizer
LO1. Prepare Composting Area and Raw Materials
1. Site is selected based on compost fertilizer production requirements
2. Site lay-out is prepared based on location
3. Bed is prepared in accordance with production requirements
4. Materials are gather based on production requirements and PNS for
organic fertilizer
5. Prepare raw materials following enterprise procedure and PNS for
organic fertilizer
Contents:
 Determine volume of production
 Characteristic s of site:
- Topography -area with minimum contamination
- Availability of accessibility of site
- Types of soil
- Good drainage system
- Area with minimal sunlight
- Levelling of the site
- Bed preparation
- Design layout based on composting method
- Preparing bed and raw materials
Conditions:
 Tools:
- digging bar
- shovel
- meter stick
- canvass
- bolo
- PPEs
- Pens for markers
Methodologies:
 Demonstration
- Online learning
Assessment Methods:
 Observation with oral Questioning
 Demonstration
 Portfolio
LO2. Compost and Harvest Fertilizer
1. Appropriate composting methods are applied based on production
requirements
2. Compost is monitored based PNS indicators of fully decomposed
fertilizer
3. Quality of harvest is checked based on PNS indicators of fully
decomposed fertilizer
4. Processing of compost fertilizer are carried- out based on production
requirement
5. Record keeping is performed according to enterprise procedure
Contents:
 PNS for organic and mineral fertilizer
 Factors affecting decomposition process
 Methods and procedures of composting
o Rapid composting methods
o Double dug composting
o Six month composting
o Substrate composting
 Factors to be monitored during decomposition
o Moisture
o Temperature
 Proper use and handling of Moisture Meter
 Processing of compost Fertilizer
 Moisture and temperature interpretation
Conditions:
- Moisture meter
- Spading fork
- Shovel
- Big pail
- PPE’s
- Trichoderma
- Concoctions
- Knapsack sprayer
- Indigenous MicroOrganism (IMO)
- Prepared materials for composting
- African night crawler
- Siever
 Learning materials:
- PNS for organic and mineral fertilizer
- Handouts and videos for composting methods
- Computer
- LCD
Methodologies:
 Demonstration
 Field work/farm visit
- Online learning
Assessment Methods:
 Demonstration with oral Questioning
 Portfolio
Unit of Competency: Produce Organic Concoctions and Extracts
Modules Title: Producing Organic Concoctions and Extracts
attitude required to prepare for the production,
process and packaging various concoctions.

LO1. Prepare for the production of various concoctions and extracts
LO2. Process concoctions and extracts
LO3. Package concoctions and extracts
LO1. Prepare For the Production of Various Concoctions and Extracts
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 are observed according to Occupational Safety and
Health (OHS) procedures
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
 Checklist of allowed materials based on Appendix 2 of PNS
 Principles of 5S and 3Rs
Conditions:
 Tools in the preparation of concoctions:
- plastic pail with cover (3L capacity)
- chopping board
- weighing scale, 2 kls. capacity
- plastic pail w/o cover
- strainer or nylon screen, fine mesh net
- storage container w/ cap (1.5L capacity)
- stone, 0.5 kg.
- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- first aid kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can
- LCD projector w/ screen
- Desktop computer/ laptop
- Printer
 Reference materials:
- hard copy of the procedure in preparing various concoctions
- Philippine National Standards as fertilizer, and pesticides
- Checklist of allowed materials based on Appendix 2 of PNS
Methodologies:
 Participatory Lecture-Discussion
- Online learning
Assessment Methods:
 Observation
 Interview
LO2. Process Concoctions and Extracts
1. Raw materials are prepared in accordance with enterprise practice
2. Fermentation period is set based on enterprise practice
3. Various concoctions are fermented following to organic practices
4. Concoctions are harvested based on fermentation period of the
concoction
Contents:
 Identification and Collection of the Right Kind of Raw Materials in
Producing Concoction
 Concept of Fermentation
 Methods in preparing and harvesting various concoctions
 Storage requirement during fermentation process
 Proper harvesting of fermented materials
Conditions:
 Tools:
- plastic pail with cover (3L capacity)
- chopping board
- weighing scale, 2 kls capacity
- plastic pail w/o cover
- strainer or nylon screen, fine mesh net
- storage container w/ cap (1.5L capacity)
- stone, 0.5 kg.
- knife
- marker pen
- masking tape
- storage tool/cabinet
- scissors
- first aid kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can
- LCD projector w/ screen
- Desktop computer/ Laptop
 Facilities:
- Booth/ Temporary shed
- Storage area
Methodologies:
 Lecture
 Observation
 Demonstration
 Blended learning
- Online learning
Assessment Methods:
 Observation
 Interview
LO3. Package Concoctions and Extracts
1. Concoctions are contained in sanitized bottles and containers
2. Packaged concoctions are labelled and tagged in accordance with
enterprise practice
3. Packaged concoctions are stored in appropriate place and temperature
following organic practices
4. Production of concoctions are recorded using enterprise procedures
Contents:
 Importance of Tagging
 Sanitizing concoctions
 Packages concoctions
 Importance of proper storage
o Shelf life
o Effects of storage temperature to concoctions
o Productions of concoctions
Conditions:
- marker pen
- masking tape
- record book
- plastic bottles with re-sealable caps
 Facilities:
- Storage area
Methodologies:
 Lecture
- Online learning
Assessment Methods:
 Observation
 Interview
ELECTIVE COMPETENCIES
Unit of Competency: Raise Organic Hogs

Modules Title: Raising Organic Hogs
attitudes required to raise organic hogs
effectively and efficiently. It includes selection
of healthy domestic hogs, determination of
suitable hog house requirements, proper
feeding and managing health and growth of
hogs, and finish hogs.

LO1. Select healthy domestic hog breeds and suitable housing
LO2. Feed Hogs
LO3. Grow and finish hogs
LO1. Select Healthy Domestic Hog Breeds and Suitable Housing
1. Hogs are identified according to breeds
2. Healthy hogs are selected based on Industry Acceptable indicator for
healthy piglets
3. Suitable site for hog house are determined based on PNS
recommendations
4. Hog house design is prepared based on PNS recommendations
5. Housing equipment installation design is prepared in line with PNS
recommendation and actual farm conditions
Contents:
 Different breeds of hogs available in the Philippines
 Physical characteristics and traits of hog breeds available in the
Philippines
 Physical characteristics of a healthy piglets and hogs
 Checklist of a healthy hog
 Housing equipment
Conditions:
 Supplies and Materials:
- Pencil
- Paper
 Reference materials:
- Training manual
- PNS Livestock
- Animal Welfare Act- Minimum Requirements for the Welfare of the
pigs
- Good Animal Husbandry Practices (GAHP)
 Worksheet (Checklist of a healthy pigs)
- Workplace
- Live animals
- PPE’s
- Overall suit
- Rubber boots
Methodologies:
 Observation
 Lecture
 Demonstrations
- Online learning
Assessment Methods:
 Oral questioning
 Portfolio
LO2. Feed Hogs
1. Suitable feed materials are selected based on availability in the
locality, nutrient source and according to PNS Organic Agriculture-
Livestock and GAHP requirements
2. Feed materials are prepared following enterprise prescribed
formulation
3. Animals are fed based on the standard feeding method/ management
4. Feeding is monitored following enterprise procedures
Contents:
 Basic principles of nutrition
 Feed density
 Nutrient content of various feed materials suitable for organic hog
raising
 Advantages/ disadvantages of different feeding methods/
management
 Basic guidelines in feed preparation for organic hogs
 Basic guidelines in feeding organic hogs
 Feed recording and methods
Conditions:
- Pencil
- Paper
- Calculators
- Weighing scale
- 6-liter capacity plastic pail
- Chopping board
- Bolo
- LABS concoctions
 Reference Materials:
- Training manual
- Good Animal Husbandry Practices (GAHP)
 Workplace
 Live animals
 PPE’s
- Overall suit
- Rubber boots
Methodologies:
 Demonstration
 Lecture/theory
- Field work
- Blended Learning
- Online learning
Assessment Methods
 Oral interviews
 Portfolio
LO3. Grow and Finish Hogs
2. Health care program are implemented based on PNS Organic
Agriculture– Livestock or documented ethno veterinary practices
3. Sanitation and cleanliness program are implemented based on PNS-
livestock
4. Organic waste for fertilizer production are collected following organic
practices
5. Movement of hogs are managed based on PNS Organic Agriculture–
Livestock and other relevant guidelines
6. Suitable hog finishers are selected based on market specifications
7. Production record is accomplished according to enterprise procedure.
Contents:
 Principles of animal health care in organic agriculture
 Ethnoveterinary medicine
 Sanitation procedures using organic products
 Market specification of hogs
 Procedures and guidelines in waste collection
 Guidelines and procedures in moving/ transporting hogs
 Principles of 5S
 Principles of 3 R’s
Conditions:
- Pencil
- Paper
- Reference Materials
o Training manual
o Good Animal Husbandry Practices (GAHP)
 Workplace
 Live animals
 PPE’s
- Overall suit
- Rubber boots
- Face mask
- Long, plastic gloves
Methodologies:
 Lecture/ theory
 Field work
- Online learning
Assessment Methods:
 Oral interviews
 Portfolio
Unit of Competency: Raise Organic Small Ruminants
(Goat)
Modules Title: Raising Organic Small Ruminants (Goat)
attitudes required to choose/select healthy
breeders, determine suitable small ruminant
cage (housing) requirements, install cage
(housing) requirements, feed small ruminants,
manage breeding of small ruminants (goat),
manage bucks and does and their progenies,
(manage health, growth and breeding of small
ruminants) and harvest (finish) ruminants. It
also includes pasture management and farm
record keeping.

LO1. Select healthy breeders and suitable cages
LO2. Feed small ruminants
LO3. Manage breeding of small ruminants
LO4. Manage does/ewes and their progenies
LO5. Grow and harvest small ruminants
LO1. Select healthy breeders and suitable cages
1. .Bucks and rams are identified according to breed
2. Healthy bucks/rams are selected based on industry acceptable
indicator for healthy small ruminants
3. Suitable site for small ruminants are determined based on PNS
recommendations
4. Small ruminants cage design is prepared based on Good Animal
Husbandry Practices (GAHP), DENR and zoning ordinances PNS
recommendations
5. Cage equipment installation design is prepared in line with PNS
recommendation and actual farm conditions
6. Cage equipment are set-up in line with housing equipment
installation design
7. Rice straws are placed as bedding materials based on PNS procedures
Contents:
 Different breed types of goats
 Health indicators of goats
 Characteristics of breeders
 Breeders and suitable cages
 Bedding materials
Conditions:
- weighing scale (25 kg capacity)
- pen
- paper
 PPE’s
- Rubber boots
- Gloves
- Face mask
- Long sleeves
 Learning Materials
- Guidelines in selecting breeders
- Modules and Reference Materials
Methodologies:
 Actual demonstration
 Observation
 Field work
- Online learning
Assessment Methods:
 Direct observation and questions
 Portfolio
LO2. Feed small ruminants
1. Suitable feed materials are selected based on availability in the
locality, nutrient requirements and PNS standards
2. Feed materials are prepared following PNS procedures
3. Maintenance of forage area are administered in accordance with PNS
procedures
4. Animals are fed based on feeding management program of PNS
5. Feeding is monitored following PNS procedures
Contents:
 Food sources and feed requirements of small ruminants (goats)
 Different forage species
 Feed formulation
 Feeding management program
 Record keeping
Conditions:
- mixing medium (preferably a plastic drum, cut in half)
- plastic water pail
- trowel or spade
- container for formulated feed mix
- record book
- weighing scale
- wheel barrow
- shovel
- spade
- feeding trough
Methodologies:
 Demonstration
- Online learning
Assessment Methods:
 Practical demonstration with questioning
 Oral interview
 Portfolio
LO3. Manage breeding of small ruminants
1. Sign of heat are monitored among sexually mature does and ewes
2. Breeding systems are identified based on PNS guidelines
3. Animal pregnancy is monitored and tended based on enterprise
procedures
4. Unproductive buck/ram and doe/ewe are culled based on enterprise
procedures
Contents:
 Good animal husbandry practices
- Organic-based health care
- Sanitation procedure
- Collection of organic waste
 GAHP guidelines
 PNS – Livestock
 Symptoms of in-heat breeders
 Different breeding system
 Monitoring and management of pregnant breeders
 Types of Culling methods, procedures and its advantages
 Maintain and analyze Farm Record
 Management on Lactating Goats and calves
 Feeds and feeding supplements of goats
Conditions:
- Monitoring checklist
o Culling
o Pregnancy
- Basket
- Scythe
- Broom stick
- Dust pan
- Wheel barrow
- Sacks
- PPEs
- Feeding supplements (concoctions)
- Knapsack sprayer
- Shovel
- Spade
- Digging bar
- Sanitizer (concoction)
- Record book
 Equipment:
- Feeding trough
 Learning Materials:
- Animal Welfare Act
- GAHP guidelines
- PNS Guidelines
- Reading materials/ manual on covered topics
Methodologies:
 Demonstration
 Observation
 Farm visit
- Online learning
Assessment Methods:
 Oral interview
 Portfolio
LO4. Manage does/ewes and their progenies
1. Signs of approaching kidding/ lambing are monitored following
established farm procedures
2. Placenta and dead kids/lambs are disposed properly according to
DENR law
3. Assisted kids/lambs to suckle colostrum’s according to organic
practices
4. Lambs/kids are weaned properly at 3 months from birth based from
established farm procedures
5. Lactating goats and sheep are kept in clean and quiet environment,
and are separated from the breeder males based from established
farm procedures
6. Forage grasses, supplements and adequate water supply are provided
according to PNS recommendations
Contents:
 GAHP guidelines
 Assisting of kids and lambs to suckle colostrum
 Signs of approaching kidding/ lambing
 Disposal of placenta and dead kids
 Monitoring and management of pregnant breeders
 Types of Culling methods, procedures and its advantages
 Management on Lactating Goats and calves
 Feeds and feeding supplements of ewes
Conditions:
o Culling
o Pregnancy
- Basket
- Scythe
- Broom stick
- Dust pan
- Wheel barrow
- Sacks
- PPEs
- Knapsack sprayer
- Shovel
- Spade
- Digging bar
- Record book
 Equipment:
- Feeding trough
- GAHP guidelines
- PNS Guidelines
- Reading materials/ manual on covered topics
Methodologies:
 Demonstration
 Observation
 Farm visit
- Online learning
Assessment Methods:
 Oral interview
 Portfolio
LO5. Grow and harvest small ruminants
2. Health care program are implemented based on PNS and GAHP
requirements
3. Sanitation and cleanliness program are implemented based on GAHP
requirements and PNS
4. Sanitation and cleanliness program are implemented based on GAHP
requirements and PNS 5. Suitable small ruminants for harvest are
selected based on PNS guidelines and market demand
5. Production record is accomplished according to enterprise procedure
Contents:
 GAHP guidelines
Conditions:
o Culling
o Pregnancy
- Basket
- Scythe
- Broom stick
- Dust pan
- Wheel barrow
- Sacks
- PPEs
- Knapsack sprayer
- Shovel
- Spade
- Digging bar
- Record book
 Equipment:
- Feeding trough
- GAHP guidelines
- PNS Guidelines
 Reading materials/ manual on covered topics
Methodologies:
 Demonstration
 Observation
 Farm visit
- Online learning
Assessment Methods:
 Oral interview
 Portfolio
Unit of Competency: Produce Organic Mushrooms
Modules Title: Producing Organic Mushrooms
Attitudes required to prepare mushroom
house, tools and materials, demonstrate
process of spawning, perform mushroom
management and perform harvest and post-
harvest activities.

Upon completion of this module, the students/trainees will be able to:
LO1. Prepare mushroom house, tools and materials
LO2. Demonstrate process of spawning
LO3. Perform mushroom management
LO4. Perform harvest and post-harvest activities
LO1. Prepare mushroom house, tools and materials
1. Tools and equipment used in cultivating mushrooms on plastic bags
are identified.
2. Raw materials are prepared based on the manual.
3. Proper site for the mushroom house is selected according to the
manual.
Contents:
 Tools and equipment used in cultivating mushroom on plastic bag
 Raw materials used in cultivating mushroom
 Proper site selection of mushroom house
 Components of mushroom house
Conditions:
 Tools, Equipment and Materials
- Plastic bags
- Trays for mushroom cultivation (100 cm x 50 cm x 15 cm)
- Shovel
- Sprinkler
- Rubber band
- Compost
- Utensils used in seeding
- Sanitizer/soap
- Seeds
- Carpentry tools
- Plastic rope
- Paddy straw
- Polythene
- Bamboo (12’ long, 3” diameter)
- Bamboo (10’ long, 2.5” diameter)
- Bamboo (20’ long, 1” diameter)
- Measuring ape
- Thermometer
- Weighing scale
- 6 ft. Step Ladder
 Personal Protective Equipment (PPE)
 Compost Yard
Methodologies:
 Demonstration
Assessment Methods:
LO2. Demonstrate process of spawning
1. Composting is carried in accordance with the manual.
2. Compost filling on plastic bags is performed following the guidelines
set in the manual.
3. The process of spawning is identified and performed following the
manual.
4. The incubation process is conducted based on the manual.
Contents:
 Process of composting
 Compost filling on plastic bags
 Spawning process
 Incubating process
Conditions:
- Horse dung
- Poultry manure
- Wheat straw
- Mushroom spawn
- Spawn bottles
- Wooden dowels
- Storage bins/ container
- Gypsum
- Chopping tools (knife, board)
- Sprinkler
- Water
- Sanitizer/soap
- Tools for collecting horse dung and poultry manure
 Compost yard
Methodologies:
 Flexible learning
 Simulation
 Demonstration
 Discussion
Assessment Methods:
 practical demonstration
 direct observation
 oral interview
LO3. Perform mushroom management
1. The methods of managing mushroom development from seeded packs
are performed based on the manual.
2. Bagged mushroom diseases are identified and addressed.
3. Common mushroom pests and methods to regulate them are
specified.
4. Implemented a clear plan to control pests and diseases of mushroom.
Contents:
 Managing mushroom development from seeded packs.
 Identifying and dealing with bagged mushroom disease.
 Identifying and dealing with common pests
 Pests and diseases control
Conditions:
- Seeded packs of mushrooms
- Spoon
- Alcohol
- Water sprayer
- Sharp knife/ razor
 Workplace
Methodologies:
 Field demonstration
 Discussion of concepts
 Flexible learning
Assessment Methods:
 Written Test
 Demonstration
 Oral interview
LO4. Perform harvest and post-harvest management
1. The period and methods to harvest mushrooms are identified based on
the manual.
2. The process of preservation is performed based on the manual.
3. Mushrooms intended for selling are prepared.
4. The process of managing the used materials after harvesting is
performed by following the given instruction.
Contents:
 When and how to harvest mushroom
 Process of preservation
 Preparing mushroom for selling
 Management of materials after harvesting
Conditions:
- Sprinkler
- Water
- Knife
- Scissors
- Plastic bags
- Wrapping paper
- Refrigerator
- Weighing scale
- Pen and paper
- Mixing tools
- New sawdust from rubber tree (70 kg.)
- Lime or dolomite (1 kg.)
- Fine rice bran (6 kg.)
- Left over materials from growing mushroom (30 kg.)
- Phosphate ore (2 kg.)
- Gypsum (1 kg.)
- Epson malt (0.1-0.2 kg)
- Supplementary food (1 kg.)
- Broken milled rice (1 kg.)
- Grinded corn (1 kg.)
 Workplace
Methodologies:
 Discussion
 Demonstration of trainer
Assessment Methods:
 Demonstration
 Group activity

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TESDA-OP CO-01-F11

Course Title: Organic Agriculture Production NC II

Trainee Entry Trainees or students wishing to enroll in this course

1. Raise Organic Chicken

2. Produce Organic Vegetables

3. Manufacture (Produce) Organic Fertilizer

4. Produce Organic Concoctions/Extracts

5. Raise Organic Hogs

6. Raise Organic Small Ruminants

7. Produce Organic Mushrooms

Unit of Competency: Participate in Workplace Communication

Summary of Learning Outcomes:

2. Own opinions are clearly expressed and those of others are

3. Meeting inputs are consistent with the meeting purpose and

4. Workplace interactions are conducted in a courteous manner

5. Questions about simple routine workplace procedures and

6. Meetings outcomes are interpreted and implemented.

Summary of Learning Outcomes:

Summary of Learning Outcomes:

LO1. Integrate Personal Objectives with Organizational Goals

Summary of Learning Outcomes:

Unit of Competency: Apply Safety Measures in Farm Operations

Summary of Learning Outcomes:

Summary of Learning Outcomes:

Summary of Learning Outcomes:

Summary of Learning Outcomes:

Summary of Learning Outcomes:

Unit of Competency: Raise Organic Chicken

Summary of Learning Outcomes:

Summary of Learning Outcomes:

Summary of Learning Outcomes:

Summary of Learning Outcomes:

Unit of Competency: Raise Organic Hogs

Summary of Learning Outcomes:

Summary of Learning Outcomes:

Summary of Learning Outcomes:

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