Plan

Training
Session
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the characteristics described
below. Encircle/highlight the letter of your choice that best describes you as a learner. Blank
spaces are provided for some data that need your response.
Characteristics of learners

Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Ibaloy
e. Others (please specify) Ilocano

Education & general Highest Educational Attainment:

knowledge a. College Level
b. College Graduate
c. with units in Master’s degree
d. Masteral Graduate
e. With units in Doctoral Level
f. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: 50
Physical ability 1. Disabilities (if any) _____________________
2. Existing Health Conditions (Existing illness if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify)
Characteristics of learners
NC Certificates
Previous experience
a. NC Certified
with the topic
b. NC Graduate
c. NC Trainer
d. NC Led Trainer
Number of years as competence trainer___________

Previous learning List down trainings related to NC

experience
a. ACP
b. FFS
c. COC on Organic Vegetable Production, Raise Organic
Chicken, Concoctions, Raise Organic Hogs, Produce
Organic Fertilizer
List down trainings related to OAP NC II
Previous learning
experience a. Soil Fertility Management
b. IPM
c. Nutrient Management
d. Training on Free Range Chicken Production
e. Training on Native Pig Production
National Certificates acquired and NC level
Training Level
completed a. ACP NCIII
b. OAP NCII

Special courses Other courses related to NC

a. Units in Education
b. Master’s degree units in education
c. Others (please specify)
____________________________________

Learning styles b. Kinesthetic - described as the students in the classroom,

who have problems sitting still and who often bounce
their legs while tapping their fingers on the desks. They
are often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to remember
speeches and lectures in detail but has a hard time with
written text. Having to read long texts is pointless and
will not be retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where they
can watch, listen and then review what has happened.
f. Theorist - Learns most when ideas are linked to existing
Characteristics of learners

theories and concepts.

g. Pragmatist - Learns most from learning activities
that are directly relevant to their situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others (please specify) ___________________________

FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or
information which is essential in Organic Agriculture PRODUCTION
NCII. Please check the appropriate box of your answer to the questions
below.
BASIC COMPETENCIES
CAN I…? YES NO
1. Participate in workplace communication
1.1 Obtain and convey workplace information 
1.2 Participate in workplace meetings and 
discussions
1.3 Complete relevant work-related documents 
2 Work in a team environment
2.1 Describe team role and scope 
2.2 Identity own role and responsibility with team 
2.3 Work as a team member 
3. Practice career professionalism
3.1 Integrate personal objectives with organizational 
goals
3.2 Set and meet work priorities 
3.3 Maintain professional growth and development 
4. Practice occupational health and safety
4.1 Identify hazards and risks 
4.2 Evaluate hazard and risks 
4.3 Control hazards and risks 
4.4 Maintain occupational health and safety awareness 
5. Contribute to workplace
5.1 Identify opportunities to do things better 
5.2 Discuss and develop ideas with others 
5.3 Integrate ideas for change in the workplace 
6. Present relevant information
6.1 Presenting relevant information 
6.2 Assess gathered data/information 
6.3 Record and present information 
7. Practice Occupational safety and health policies and
procedures
7.1 Identify OSH compliance requirements 
7.2 Prepare OSH requirements for compliance 
7.3 Perform tasks in accordance with relevant OSH 
policies and procedures
BASIC COMPETENCIES
CAN I…? YES NO
8. Exercise efficient and effective sustainable practices in
the workplace
8.1 Identify the efficiency and effectiveness of resource utilization 
8.2 Determine causes of inefficiency and/or ineffectiveness 
of resource utilization
8.3 Convey inefficient and ineffective environmental practices 
9. Practice entrepreneurial skills in the workplace
9.1 Apply entrepreneurial workplace best practice 
9.2 Communicate entrepreneurial workplace best practices 
9.3 Implement cost effective operations 
COMMON COMPETENCIES
1. Apply safety measures in farm operations 
1.1 Determine areas of concern for safety 
1.2 Apply appropriate safety measures 
1.3 Safekeep/dispose tools, materials and outfit 
2. Use farm tools and equipment
2.1 Select and use farm tools 
2.2 Select and operate farm equipment 
2.3Perform preventive maintenance 
Perform estimation and calculations
3.1 Perform estimation 
3.2 Perform basic workplace calculation 
Develop and update industry knowledge
4.1 Seek information on the industry 
4.2 Update industry knowledge 
5. Perform record keeping
5.1 Carry out inventory activities 
5.2 Maintain production record 
5.3 Prepare financial records 

CORE COMPETENCIES
1. Raise organic chicken
1.1 Select healthy stocks suitable housing 
1.2 Set-up cage equipment 
1.3 Feed chickens 
2. Produce organic vegetables
2.1 Establish nursery 
2.2 Plant seedlings 
2.3 Perform plant care and management 
2.4 Perform harvest and post-harvest activities 
3. Produce Organic fertilizer
3.1 Prepare composting area and raw materials 
3.2 Compost and harvest fertilizer 
4. Produce organic concoctions and extracts
4.1 Prepare for the production of various concoctions 
4.2 Process concoctions 
4.3 Package concoctions 
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation

QUALIFICATION: ORGANIC AGRICULTURE PRODUCTION NC II

Current competencies Proof/Evidence Means of validating
BASIC
Participate in workplace Certificate of achievement Submitted authenticated copy
communication of certificate
Work in a team Certificate of achievement Submitted authenticated copy
environment of certificate
Practice career Certificate of achievement Submitted authenticated copy
professionalism of certificate
Practice occupational Certificate of achievement Submitted authenticated copy
health and safety of certificate
Contribute to Workplace Certificate of achievement Submitted authenticated copy
Innovation of certificate
Present Relevant Certificate of achievement Submitted authenticated copy
Information of certificate
Practice Occupational Certificate of achievement Submitted authenticated copy
Safety and Health Policies of certificate
and Procedures
Exercise Efficient and Certificate of achievement Submitted authenticated copy
Effective Sustainable of certificate
Practices in the Workplace
Practice Entrepreneurial Certificate of achievement Submitted authenticated copy
Skills in the Workplace of certificate
COMMON
Apply safety measures in Certificate of achievement Submitted authenticated copy
farm operations of certificate
Use farm tools and Certificate of achievement Submitted authenticated copy
equipment of certificate
Perform estimation and Certificate of achievement Submitted authenticated copy
calculations of certificate
Develop and update Certificate of achievement Submitted authenticated copy
industry knowledge of certificate
Perform record keeping Certificate of achievement Submitted authenticated copy
of certificate
CORE
Raise organic chicken Certificate of employment Call or visit the employer
Produce organic vegetables
Produce Organic fertilizer Certificate of competency Call or visit the employer
Produce organic Certificate of employment Call or visit the employer
concoction and extract
Identifying Training Gaps
Form 1.3 Summary of Current Competencies Versus Required Competencies

QUALIFICATION: ORGANIC AGRICULTURE PRODUCTION NCII

Required Units of Current Competencies Training
Competency/Learning Gaps/Requirem
Outcomes based on CBC ents
BASIC
1. Participate in workplace 1. Participate in workplace
communication communication
1.1 Obtain and convey 1.1 Obtain and convey workplace
workplace information information
1.2 Participate in workplace 1.2 Participate in workplace
meetings and discussions meetings and discussions
1.3 Complete relevant work- 1.3 Complete relevant work-
related documents related documents
2. Work in a teams 2. Work in a teams
environment environment
2.1 Describe and identify team 2.1 Describe and identify team
role and responsibility in a team role and responsibility in a team
2.2 Describe work as a team 2.2 Describe work as a team
member member
3. Practice career 3.Practice career
professionalism professionalism
3.1 Integrate personal objectives 3.1 Integrate personal objectives
with organizational goals with organizational goals
3.2 Set and meet work priorities 3.2 Set and meet work priorities
3.3 Maintain professional growth 3.3 Maintain professional growth
and development and development
4. Practice occupational 5. Practice occupational
health and safety health and safety
procedures procedures
4.1 Identify hazards and risks 4.1 Identify hazards and risks
4.2 Evaluate hazard and risks 4.2 Evaluate hazard and risks
4.3 Control hazards and risks 4.3 Control hazards and risks
4.4 Maintain OHS awareness 4.4 Maintain OHS awareness
5. Contribute to 5. Contribute to Workplace
Workplace Innovation
Innovation
5.1 Identify opportunities to do 5.1 Identify opportunities to do
things better things better
5.2 Discuss and develop ideas 5.2 Discuss and develop a ideas
with others with others
6. Present Relevant 6. Present Relevant
Information Information
6.1 Gather data/ information 6.1 Gather data/ information
6.2 Assess gathered 6.2 Assess gathered
data/information data/information
7. Practice Occupational 7. Practice Occupational Safety
Safety and Health Policies and Health Policies and
and Procedures Procedures
7.1 Identify OSH compliance 7.1 Identify OSH compliance
requirements requirements
7.2 Prepare OSH requirements for 7.2 Prepare OSH requirements for
compliance compliance
7.3 Performs Tasks in accordance 7.3 Performs Tasks in accordance
with relevant OSH policies and with relevant OSH policies and
procedures procedures
8. Exercise Efficient and 8. Exercise Efficient and
Effective Sustainable Effective Sustainable
Practices in the Workplace Practices in the Workplace
8.1 Identify the efficiency and 8.1 Identify the efficiency and
effectiveness of resource effectiveness of resource
utilization utilization
8.2 Determine causes of 8.2 Determine causes of
inefficiency and/or inefficiency and/or ineffectiveness
ineffectiveness of resource of resource utilization
utilization
8.3 Convey inefficient and 8.3 Convey inefficient and
ineffective environmental ineffective environmental
practices practices
9. Practice Entrepreneurial 9. Practice Entrepreneurial
Skills in the Workplace Skills in the Workplace
9.1 Apply entrepreneurial 9.1 Apply entrepreneurial
workplace best practices workplace best practices
9.2 Communicate entrepreneurial 9.2 Communicate
workplace best practices entrepreneurial workplace best
practices
Common
1. Apply safety measures 1. Apply safety measures
in farm operations in farm operations
1.1 Determine areas of concern 1.1 Determine areas of concern for
for safety safety
1.2 Apply appropriate safety 1.2 Apply appropriate safety
measures measures
1.3 Safe keep/dispose tools, 1.3 Safe keep/dispose tools,
materials and outfit materials and outfit
2. Use farm tools and 2. Use farm tools and
equipment equipment
2.1 Select and use farm tools 2.1 Select and use farm tools
2.2 Select and operate farm 2.2 Select and operate farm
equipment equipment
2.3 Perform preventive 2.3 Perform preventive
maintenance maintenance
3. Perform estimation and 3. Perform estimation and
calculations calculations
3.1 Perform estimation 3.1 Perform estimation
3.2 Perform basic workplace 3.2 Perform basic workplace
calculation calculation
4. Develop and update industry 4. Develop and update industry
knowledge knowledge
4.1 Seek information on the 4.1 Seek information on the
industry industry
4.2 Update industry knowledge 4.2 Update industry knowledge
5. Perform record keeping 5. Perform record keeping
5.1 Carry out inventory activities 5.1 Carry out inventory activities
5.2 Maintain production record 5.2 Maintain production record
5.3 Prepare financial records 5.3 Prepare financial records
CORE
1. Raise organic chicken 1. Raise organic chicken
1.1 Select healthy stocks suitable 1.1 Select healthy stocks suitable
housing housing
1.2 Set-up cage equipment 1.2 Set-up cage equipment
1.3 Feed chickens 1.3 Feed chickens
1.4 Grow and harvest chicken 1.4 Grow and harvest chicken
2. Produce organic 2. Produce organic
vegetables vegetables
2.1 Establish nursery 2.1 Establish
nursery
2.2 Plant seedlings 2.2 Plant
seedlings
2.3 Perform plant care and 2.3 Perform plant
management care and
management
2.4 Perform harvest and post- 2.4 Perform
harvest activities harvest and post-
harvest activities
3. Produce Organic 3. Produce Organic
fertilizer fertilizer
3.1 Prepare composting area and 3.1Prepare composting area and
raw materials raw materials
3.2 Compost and harvest fertilizer 3.2 Compost and harvest fertilizer
4. Produce organic 4. Produce organic
concoctions and concoctions and
extracts extracts
4.1 Prepare for the production of 4.1 Prepare for the production of
various concoctions various concoctions
4.2 Process concoctions 4.2 Process concoctions
4.3 Package concoctions 4.3 Package concoctions
Form No. 1.4: Training Needs
Training Needs Module Title/Module of Instruction
(Produce Organic Vegetables)
Establish nursery

Plant seedlings
Producing Organic Vegetables
Perform plant care and management

Perform harvest and post-harvest activities

SESSION PLAN
Sector : Agri-Fishery
Qualification Title: Organic Agriculture Production NCII
Unit of Competency : Produce Organic Vegetables
Module Title : Producing Organic Vegetables
Learning Outcomes:
LO1. Establish nursery
LO2. Plant Seedlings
LO3. Perform plant care and management
LO4. Perform harvest and post-harvest activities

A. INTRODUCTION This module covers the knowledge, skills and attitude required to establish nursery, plant
seedlings, perform plant care and perform harvest and post-harvest activities.
B. LEARNING ACTIVITIES
LO 1: Establish Nursery
Learning
Methods Presentation Practice Feedback Resources Time
Content
Selection of Self – Read Information Answer Self- Check answers CBLM
seeds paced/modular Sheet on 2.1-1 check on 2.1-1 using Answer Pen & Paper
Selection of seeds Selection of seeds Key 2.1-1
Prepare Self – Read Information Answer Self- Compare CBLM
seedbeds paced/modular Sheet 2.1-2 check 2.1-2 answers using
Uses/Benefits of Answer Key
concoctions 2.1-2
Group Listen as trainer Training Equipment
discussion discussion on 2.1-2 -Multimedia Material
using Prepare seedbeds -LCD/Projector
PowerPoint -Computer/laptop
presentation

Demonstration Watch as trainer Perform task sheet Evaluate Facilities/Equipment/Tools

demonstrate on 2.1-2 2.1-1 Prepare performance -Booth Temporary shed
Prepare seedbeds seedbeds using -PPE
performance -Cart (kariton & paragus)
criteria -Comb-tooth harrow
checklists 2.1-2 -crates
-mower
-grass cutter
-rotavator
-digging tools
-hat
-light hoe
-pick mattock
-plow
-mulching material
-First aid supplies/medicine
-pH meter
-Petri-dish
Perform Self-paced/ Read information Answer Self- Check answers CBLM
plant care modular Sheet on 2.1-3 check 2.1-3 using Answer Pen and Paper
and Perform plant care Perform plant care Key 2.1-3
maintenanc and maintenance of and maintenance
e of seedlings of seedlings
seedlings
Preparing Self-paced/ Read information Answer Self- Check answers CBLM
potting modular Sheet on 2.1-4 check 2.1-4 using Answer Pen and paper
media Preparing potting Preparing Key 2.1-4
media potting media

Group Watch and listen as Training Equipment

discussion trainer discuss on -Multimedia Material
using video 2.1-4 Preparing -LCD/Projector
presentation potting media -Computer/laptop

Demonstration Watch as trainer Perform task sheet Evaluate Facilities/Equipment/

demonstrate on 2.1-4 2.1-4 Preparing performance Tools/Supply/Materials
Preparing potting potting media using -PPE
media performance - Booth Temporary shed
criteria -Cart
checklists 2.1-4 -Coconut dust
-Agri bags, plastic
-Container
- Cart (kariton & paragus)
-Compost
-Fertilizers
-Pail
-Gloves
- Growing media
(garden soil, sewed
sand, compost, soil,
manure and
sawdust/rice)
- Fungicides
-First aide supplies/medicine
-pH meter
-Petri-dish
-Farm/ field
LO 2: Plant Seedlings
Land Self-paced/ Read information Answer Self- Check answers CBLM
preparation modular sheet on 2.2-1 Land check 2.2-1 Land using Answer Pen & Paper
and preparation and preparation and Key 2.1-1
introduction of introduction of introduction of
beneficial beneficial beneficial
microorganism microorganism microorganism
Transplanting/ Self-paced/ Read information Answer Self- Check answers CBLM
planting and modular sheet on 2.2-2 check 2.2-2 using Answer Pen & Paper
watering Transplanting/planti Transplanting/ Key 2.2-2
seedlings ng and watering planting and
seedlings watering seedlings

Group Listen as trainer Training Equipment

discussion discuss on 2.2-2 -Multimedia Material
using Transplanting/planti -LCD/Projector
PowerPoint ng and watering -Computer/laptop
presentation seedlings

Demonstration Watch as trainer Perform task sheet Evaluate Facilities/Equipment/

demonstrate on 2.2-2 2.2-2 performance Tools/Supply/Materials
Transplanting/planti Transplanting/pla using -PPE
ng and watering nting and performance -Temporary booth/shed
seedlings watering seedlings criteria -Gloves
checklists 2.2-2 -First aide supplies/medicine
-Bamboo stick
-basket
-pail
-Agri bags, plastic
-hat
-container
-light hoe
-knapsack sprayer
-Digging tools
-power sprayer
-surface irrigation system
-rrigation system
(sprinkler, mist/ drip
irrigation)
-Farm/ field

LO 3: Perform Plant Care Management

Implementing Self-paced/ Read information Answer Self- Check answers CBLM
water modular sheet on 2.3-1 check 2.3-1 using Answer Pen & paper
management Key 2.3-1
Plant Self-paced/ Read information Answer Self- Check answers CBLM
rejuvenation/ra modular sheet on 2.3-2 Plant check 2.3-2 Plant using Answer Pen & paper
tioning and rejuvenation/rationin rejuvenation/ratio Key 2.3-2
replanting g and replanting ning and
replanting

Group Watch video clip and Training Equipment

discussion listen as trainer -Multimedia Material
using video discuss 2.3-2 Plant -LCD/Projector
clips rejuvenation/rationin -Computer/laptop
g and replanting

Demonstration Watch as trainer Perform task sheet Evaluate Facilities/Equipment/

demonstrate on 2.3-2 2.3-2 Plant performance Tools/Supply/Materials
Plant rejuvenation/ratio using -PPE
rejuvenation/rationin ning and performance -Gloves
g and replanting replanting criteria -First aide supplies/medicine
checklists 2.3-2 -Bolos
-Cutting tools
-Digging tools
-Hat
-Knife
-Pruning shears
-flower inducer
-pail
-Fertilizers
-Growing media
-Compost
-Cart
Implementing Self-paced/ Read information Answer Self- Check answers CBLM
pest and modular sheet on 2.3-3 check 2.3-3 using Answer Pen & paper
disease control Implementing pest Implementing pest Key 2.3-3
measures and disease control and disease
measures control measures
Application of Self-paced/ Read information Answer Self- Check answers CBLM
organic modular sheet on 2.3-4 check 2.3-4 using Answer Pen & paper
fertilizers Application of Application of Key 2.3-4
organic fertilizers organic fertilizers
Group Watch video and Training Equipment
discussion listen as trainer -Multimedia Material
using video discuss on 2.3-4 -LCD/Projector
clips Application of -Computer/laptop
organic fertilizers

Demonstration Watch as trainer Perform task sheet Evaluate Facilities/Equipment/

demonstrate 2.3-4 2.3-4 Application performance Tools/Supply/Materials
Application of of organic using -PPE
organic fertilizers fertilizers performance -Gloves
criteria -First aide supplies/medicine
checklists 2.3-4 -Compost
-Pail
-Fertilizers
-Knapsack sprayer
LO 4: Perform Harvest and Post-harvest Activities
Checking Self-paced/ Read information Answer Self- Check answers CBLM
products using modular sheet 2.4-1 Checking check 2.4-1 using Answer Pen & paper
maturity products using Checking Key 2.4-1
indices maturity indices products using
maturity indices
Harvesting Self-paced/ Read information Answer Self- Check answers CBLM
and classifying modular sheet 2.4-2 check 2.4-2 using Answer Pen & paper
marketable Harvesting and Harvesting and Key 2.4-2
products classifying classifying
marketable products marketable
products
Group Listen as trainer Training Equipment
discussion discuss 2.4-2 -Multimedia Material
using Harvesting and -LCD/Projector
PowerPoint classifying -Computer/laptop
presentation marketable products

Demonstration Watch as trainer Perform task sheet Evaluate Facilities/Equipment/

demonstrate 2.4-2 2.4-2 Harvesting performance Tools/Supply/Materials
Harvesting and and classifying using -PPE
classifying marketable performance -Gloves
marketable products products criteria -First aide supplies/medicine
checklists 2.4-2 - Booth/temporary shed
-Cart (Kariton &
paragus)
- Harvesting equipment
- Bolos
- Container
-Cutting tools
- Digging tools
- Fruit crate
- Harvesting tools
- Hat
- Knife
- Picking knife
- Catching nets
- Clips
- Marking pens
-
Performing Self-paced/ Read information Answer Self- Check answers CBLM
different post- modular sheet 2.4-3 check 2.4-3 using Answer Pen & paper
harvest Performing different Performing key 2.4-3
practices post-harvest different post-
practices harvest practices
Group Watch videos and Training Equipment
discussion listen as trainer -Multimedia Material
using video discuss on 2.4-3 -LCD/Projector
presentation Performing different -Computer/laptop
post-harvest
practices

Demonstration Watch as trainer Perform task sheet Evaluate Facilities/Equipment/

demonstrate 2.4-3 2.4-3 Performing performance Tools/Supply/Materials
Performing different different post- using -PPE
post-harvest harvest practices performance -Gloves
practices criteria -First aide supplies/medicine
checklists 2.4-3 - Hair nets
- Packaging materials,
assorted
- Marking pens
- Masks
- Basket
- Bond paper
- Pruning shears
- Storage room
- fruit crate
- Container
- Sorting equipment
- Service vehicle
- Post-Harvest
treatment equipment
- Crates
- Booth/temporary shed
- Cart (Kariton &
paragus)
- Post-Harvest
treatment tools
- Protective gadgets
- Agri bags, plastic
Recording Self-paced/ Read information Answer Self- Check answers CBLM
production modular sheet 2.4-4 check 2.4-4 using Answer Pen & paper
Recording Recording key 2.4-4
production production
C. ASSESSMENT PLAN
 Written Test
 Interview
 Demonstration with Oral questioning
 Direct observation and oral questioning
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Review, evaluation and improvement of the session thru the interpretation and analysis of the following data gathering activities:
 Session evaluation
 Focus group discussion
Prepared by:

Catherine V. Buenaventura
Trainer
COMPETENCY
BASED
LEARNING
MATERIALS
ORGANIC AGRICULTURE
PRODUCTION NC II

Sector : AGRICULTURE AND FISHERY

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PRODUCE ORGANIC VEGETABLES

Module Title: PRODUCING ORGANIC VEGETABLES

ORGANIC AGRICULTURE PRODUCTION NCII
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

AGR612301
1 Raise organic chicken Raising organic chicken
AGR611306
2 Produce organic vegetables Producing organic vegetables
AGR611301
3 Produce organic fertilizer Producing organic fertilizer
AGR611302
4 Produce various Producing various concoctions
concoctions and extracts and extracts
AGR612302
5 Raise organic hogs Raising organic hogs

6. Raise Organic Small Raising Organic Small AGR612303

Ruminants Ruminants
MODULE CONTENT 4.2-2

UNIT OF COMPETENCY Produce Various Concoctions and Extracts MODULE

TITLE Producing various Concoctions and Extracts

MODULE DESCRIPTOR: This module covers the knowledge, skills and attitude
required to produce organic concoctions and extracts for
owned farm consumptions and not for commercial
purposes or selling.

NOMINAL DURATION: 24 hours

LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Prepare for the production of various concoctions
2. Process concoctions
3. Package concoctions

ASSESSMENT CRITERIA:
1.1. Work and storage areas are cleaned, sanitized and secured.
1.2. Raw materials used are cleaned and freed from synthetic chemicals 1.3. Tools,
materials and equipment used are cleaned, freed from contaminations and must be of
“food grade” quality
1.4. Personal hygiene are observed according to OHS procedures.
2.1. Raw materials are prepared in accordance with enterprise practice. 2.2. Fermentation
period is set based on enterprise practice.
2.3. Various concoctions are fermented following to organic practices.
2.4. Concoctions are harvested based on fermentation period of the concoction.
3.1. Concoctions are contained in sanitized bottles and containers.
3.2. Packaged concoctions are labeled and tagged in accordance with enterprise practice.
3.3. Packaged concoctions are stored in appropriate place and temperature following
organic practices.
3.4. Production of concoctions are recorded using enterprise procedures.

LEARNING OUTCOME NO. 2

PROCESS CONCOCTIONS

Contents
1. Identifying and preparing the right kind raw materials
2. Procedure on Fermenting various concoctions
3. Harvesting Concoctions

Assessment Criteria
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.

Conditions
The participants must be provided with the following:
1. Tools:
- plastic pail with cover (3 L capacity)
- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen, fine mesh net
- storage container with cap (1.5 L capacity)
- stone (weight), 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

2. Training equipment
- LCD projector with screen
- desktop computer or laptop

3. Facilities
- booth/temporary shed
- storage area

Assessment Method:
1. Interview
2. Written Exam
3. Demonstration with oral questioning
Learning Experiences 4.2-2

Learning Outcome 2
PROCESS CONCOCTIONS

Learning Activities Special Instructions

Read Information sheet 4.2-1 Identifying Read and comprehend the information
the right kind of raw materials sheet, which will assist you in answering
the activities following each learning
Answer Self Check 4.2-1 outcome to track your progress. If you have
Compare answer key 4.2-1 any concerns, please contact your
facilitator. If you understand the
Read information sheet 4.2-2 Procedure on information sheet, you can now begin
Fermenting various concoctions answering the self-test. After you've
Answer Self-check 4.2-2 completed the self-check, you can now
Check answers using Answer Key 4.2-2 compare your answers to the answer keys.
If you answered all of the questions
Perform Task Sheet 4.2-2 correctly in the self-check. You can now
Evaluate performance using criteria checklist move on to the next sheet of information.
4.2-2
Then complete the task specified in this
Read information sheet 4.2-3
learning outcome. When you are ready for
Harvesting Concoctions
evaluation, you must approach your
Answer Self-check 4.2-3 instructor and request that he or she
Check answers using Answer Key 4.2-3 evaluate your performance.

Perform Task Sheet 4.2-3

Evaluate performance criteria 4.2-3
Information Sheet 4.2-1
IDENTIFYING THE RIGHT KIND OF RAW MATERIALS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the right kind of raw materials for the production of various
concoctions.
2. Classify the different type of concoctions.

Introduction
Natural farming teaches farmers simple fermentation techniques, among other farm-
based technologies, to produce their own organic implements using as many farm resources
as possible. Indigenous Microorganisms (IMO), Fermented Plant Juice (FPJ), Fermented
Fruit Juice (FFJ), Lactic Acid Bacteria Serum (LABS), Fish Amino Acid (FAA), Oriental
Herbal Nutrients (OHN), Calcium Nutrient, and Calcium Phosphate Nutrient are among the
organic supplements.
Natural farming concoctions containing live microorganisms nourish both the plant
and the soil (especially IMO and LABS). In natural farming, the inoculation and "cultivation"
of beneficial microorganisms in the soil is a critical practice because it allows vital nutrients
and minerals to be available to the plants. It also encourages the growth of earthworms and
other higher soil organisms, which contribute to the soil's overall fertility. It's amazing to see
how plants grow so healthy and pest-free without the use of chemical pesticides and
fertilizers. In the event of a pest infestation, natural farming can use botanical extracts such as
kakawate, makabuhay, chili peppers, and garlic as repellants.
Natural farming is not limited to agricultural crops; it is also applied to animal
farming, with similar fermented products and botanical extracts used in place of synthetic
chemicals and antibiotics. Natural farming already has serious practitioners in the
Philippines, ranging from small rural farmers to weekend agriculturists to large-scale farmers.
Natural farming is quickly becoming the technology of choice for serious proponents of
organic farming and organic foods due to the high quality of products produced, the very low
cost of inputs required, and the use of natural environment-friendly concoctions that do not
pollute the environment.
THE RIGHT KIND OF RAW MATERIALS

Types and Kinds of raw materials

Concoctions Raw Materials Images
Fermented Plant Juice At least three kinds of plants
(FPJ) but not limited to kangkong,
camote tops, alugbati,
malunggay, banana trunks,
bamboo shoots and other fast
growing green plants and
Molasses/mascuvado/ brown
sugar.

Fermented Fruit Juice Ripe and sweet fruits but not

(FFJ) limited to banana, papaya,
watermelon, ampalaya ,
tomato and
Molasses/mascuvado/ brown
sugar.

Kuhol / Fish Amino Acid Trash Fish and gills, scales,

(KAA/FAA) offal of big fishes,
golden kuhol meat and
Molasses/mascuvado/ brown
sugar

Oriental Herbal Nutrient garlic, ginger, pure coconut

(OHN vinegar and muscuvado
Natural Calcium animal bones, egg shell, sea
Phosphate Micro shell, kuhol shell and
Nutrients (CALPHOS Natural vinegar

Beneficial Microorganism 1 kl. cooked, cool rice,

(IMO) Molasses/muscovado/ crude
sugar

Lactic Acid Bacteria 900 ml. fresh milk,100 ml

Serum (LABS clear liquid from fermented
rice and1 liter molasses/brown
sugar/muscovado
Self- Check 4.1-1

MULTIPLE CHOICE (5 Items)

Direction: Read and understand the question below. Select the best answer
for each item then ENCIRCLE your answer. Strictly NO
ERASURE!

1. With the absence of molasses, what material do we used as a substitute

of molasses in the process of concoction?
a. Salt
b. Brown Sugar
c. Iodized Salt
d. Yeast
2. Natural farming concoctions which contain live microorganisms feed both the plant
and the soil. What are these two concoctions?
a. IMO and LABS
b. FPJ and FFJ
c. FPJ and OHN
d. FFJ and FAA
3. Which of the following concoctions that is no used of molasses/sugar?
a. LABS
b. FPJ
c. FFJ
d. IMO
4. Which concoction uses vinegar as a medium of fermentation?
a. LABS
b. IMO
c. FFJ
d. CALPHOS
5. Assume you are a fruit stand vendor on the street, and you notice that the other fruits
are rotting. What method of concoction do you intend to perform in order to avoid
wasting the nearly rotten fruits?
a. FFJ
b. Vermicompost
c. IMO
d. FAA

Answer Key 4.2-1

1. B
2. A
3. A
4. D
5. A
Information Sheet 4.2-2
PROCEDURES ON FERMENTING VARIOUS CONCOCTIONS
Learning Objective
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Ferment various concoctions following the right procedures.
2. Describe the different types of fermentation.

Fermentation
Fermentation is the breakdown of a substance into a simpler substance. Microorganisms such
as yeast and bacteria are commonly involved in the fermentation process, which results in the
production of beer, wine, bread, kimchi, yogurt, and other foods.

Function of fermentation
The main function of fermentation is to convert NADH back into the coenzyme
NAD+ so that it can be used again for glycolysis. During fermentation, an
organic electron acceptor (such as pyruvate or acetaldehyde) reacts with NADH
to form NAD+, generating products such as carbon dioxide and ethanol (ethanol
fermentation) or lactate (lactic acid fermentation) in the process.

Types of fermentation
Fermentation can be classified into several types based on the end products formed from
pyruvate or its derivatives. Humans most commonly use two fermentations to produce
commercial foods: ethanol fermentation (used in beer and bread) and lactic acid fermentation
(used to flavor and preserve dairy and vegetables).

Ethanol Fermentation
Alcoholic fermentation is the best known of the fermentation processes, and is
involved in several important transformation, stabilization, and conservation processes for
sugar-rich substrates, such as fruit, and fruit and vegetable juices. Alcoholic fermentation is
carried out by yeasts and some other fungi and bacteria.
The feedstock for ethanol production can be any material containing appreciable
amounts of sugar or substances that can be converted to sugar. Conventional production uses
sugar (from sugar cane and sugar beet), starch (from corn, wheat or potatoes) or other
polysaccharides.

Lactic Acid Fermentation

Lactic acid bacteria perform an essential role in the preservation and
production of wholesome foods. The lactic acid fermentations are generally
inexpensive, and often little or no heat is required in their preparation, making
them fuel efficient as well. Foods fermented with lactic acid play an important
role in feeding the world's population on every continent.
Lactic acid fermentation, commonly referred to as lacto-fermentation, is
one of the most common and easiest methods of home preservation. Lactic acid
fermentation was a method used to preserve dairy products, vegetables, and meat
for extended periods of time before the advent of refrigeration and modern
canning practices and today is also utilized in industrial fermentation. Lactic
acid bacteria such as Lactobacillus spp., lactococci, Streptococcus
thermophilus, and leuconostocs are ex amples of lactic acid bacteria that have the
ability to convert sugars into lactic acid. Lactic acid inhibits the growth of
subsequent and potentially harmful bacteria of other species. It also creates
favorable conditions for yeast activity, a property that is utilized in the
production of wine and beer.

Procedures in fermenting various concoctions

Kinds of concoction Raw Procedure Application
materials
FAA- Fish Amino Acid MATERIAL Preparation of Expiry: 6 months
S 1 KILO supplies and
FISH 1 materials Dosage:
KILO 1. Weighing of • 2 tbsp. of FAA
MOLLASES fish mix with 1
2. Washing, liter of water
chopping/cutti
ng of fish (3-4 Application:
cut/ pc) Animals
3. Mixing (1 kg. • Mix it
of fish + 1kg. with
of molasses drinking
4. Mix all fish water at
trash, gills the dosage
and entrails in of 2:1
plastic pail ratio, two
and add times a
molasses week
using a • It can also
wooden ladle be mixed
5. Put nylon with the
screen on top feeds at
of the mixture the same
6. Put 5-8 pcs of frequency
stones on top
of the nylon Plants
screen • Prepare
7. Wipe the the same
mouth of the dosage
container and spray
8. Cover with to the
two layers of plants base
manila paper and nearby
and tie with soil 1-2
rubber band times a
9. Label and week
keep in dark
cool room for
15 days
FPJ-Fermented Plant 1 kg. 1. Clean and Expiry: 6 months
Juice kangkong 1 wash plant
kg. camote materials Dosage:
tops 1 kg. and drain 2 tbsp. of FPJ mix
for 5 with 1 liter of water
minutes
2. Slice and Application:
cut to an Animals
inch size  Mix it with
3. Mix all drinking
plant water at the
materials dosage of
thoroughly 2:1 ratio,
in plastic two times a
pail and add week
molasses Plants
using a • Prepare the
wooden same
ladle dosage and
4. Put nylon spray to the
screen on plants base
top of the and nearby
mixture soil 1-2
5. Put 5-8 pcs times a
of stones on week
top of the
nylon
screen
6. Wipe the
mouth of
the
container
7. Cover with
two layers
of manila
paper and
tie with
rubber band
8. write
markings on
the masking
tape (name
and date of
fermentatio
n) and keep
in dark cool
room for 7
days
FFJ- 1 kg. banana 1. Clean and Expiry: 6 months
Fermented Fruit Juice 1 kg. papaya wash fruits
1 kg. and drain for Dosage:
kalabasa 3 5 minutes. • 2 tbsp. of
kg. molasses 2. Slice and cut FFJ mix
to an inch size with 1 liter
3. Mix all fruits of water
thoroughly in
plastic pail Application:
and put the 3 Animals
kg. molasses • Mix it with
and mix drinking
thoroughly water at the
using a dosage of
wooden ladle 2:1 ratio,
4. Put nylon two times a
screen and on week
top of the • It can also
mixture be mixed
5. Put 5-8 pcs with the
of stones on feeds at
top of the same
nylon screen frequency
6. Wipe the Plants
mouth of the • Prepare the
container same dosage
7. Cover with and spray to
two layer of the plants
manila paper base and
and tie with nearby soil
rubber band 1-2 times a
and label week
8. Write
markings on
the masking
tape (name
and date of
fermentation)
and keep in
dark cool
room for 7
days
OHN-Oriental Herbal 1 kg. garlic 1. Skin the Expiry: 6 months
Nutrients 1 kg. ginger garlic and Dosage:
200 grms. ginger • 2 tbsp. of
Mascuvado 2. Weighing OHN mix
sugar 2.2 and cut the with 1 liter
liters pure garlic into of clean
coconut halves and water
vinegar slice the
ginger into Application:
quarter of an Animals
inch • Use the first
3. Mix the extraction
garlic and only, mix it
ginger in a with
container and drinking
add 200 grms water at the
muscovado dosage of
4. Wipe the 2:1 ratio, 1-
mouth of the 3 times a
plastic pail, week It can
cover with also be
manila paper mixed with
and tie with the feeds at
rubber band same
5. Mark the frequency
name and
date of Plants
fermentation • Use the
(First stage second
of extraction,
fermentation prepare the
– 3 days) same dosage
6. Open the and spray to
cover and the plants
add 2.2 liters affected by
of pure coco insects 1-3
vinegar (1:1 times a
solution 3 week.
days after) • Stop
cover and application
seal with when there
rubber band are no more
or masking insects
tape present
7. Label and
ferment it for
10 days (first
extraction)
 Note after
extracting the
1st extract you
can add the
same amount
of vinegar and
add Sili,
Madre cacao,
hagonoy,
lemongrass
and ferment
again for
another 10
days (second
extraction)
IMO 1 kg. 1. Wash rice Expiry: 6 months
Commercial properly and
rice 2 kg. first rice wash Dosage:
Molasses maybe set 2 tbsp. of IMO mix
aside to be with 1 liter of clean
used for water
LABS.
2. Cook the rice Application:
normally and PLANTS
let it cool • All stages of the
naturally. crops
3. Transfer the Animals
cooked rice • Mix with
inside the drinking water at
bamboo the dosage of 2:1
through using ratio, 2 times a
the wooden week
ladle. •It can also be
4. Cover with mixed with the
two-layer feeds
manila paper
and tie with Fertilizer
rubber bond. • 2tbsp with 1 liter
5. Wrap the of water
bamboo pole
with a clean Deodorizer Apply
plastic then, the dosage 2:1, 1-2
tie with times a week
rubber bands
and keep it
under the
bamboo shade
covered with
dried leaves
for 3 -5 days
6. Open the
bamboo pole
and collect
white colored
molds weigh
and add
molasses in
equal weight.
7. Put the
mixture in the
plastic
container,
wipe the
mouth, cover
with two-
layered
manila paper.
8. Label and
keep in dark
cool room for
7 days
LABS-Lactic Acid 900 ml. coms 1. Use the first Expiry: 6 months
Bacteria Serum milk 100 ml. wash liquid
clear liquid from the Dosage:
fermented cooked rice • 2 tbsp. of
rice 1 liter previously set LABs mix
molasses aside with 1 liter
2. Put the liquid of clean
in a transparent water
container,
cover the Application:
container with Animals
manila paper • Mix with
and label drinking
3. Let it undergo water at the
the first stage dosage of 2
of fermentation tbsp. per
for 7 days. liter of
4. Use the 1-liter water
fresh milk pack • It can also
and remove be mixed
100 ml (10%) with the
5. Extract 100 ml feeds at
from the same
fermented first frequency
wash liquid of
the cooked rice Fertilizer
and add to the • 2 tbsp with
fresh milk 1-liter clean
pack. Take the water apply
liquid between to organic
the bottom and fertilizer
top layer of the mixture
fermentation Deodorize •
6. Return the Apply the
cover of the dosage
pack, fix with above 1 to
masking tape 2 times a
and label week
7. Keep in dark
cool room for 5
days
CALPHOS- 1 kg. cow 1. Clean and Expiry: 6 months
Calcium Phosphate bones or egg wash cow
shell 9 liters bones or egg Dosage:
of pure shell properly • 2 tbsp. of
coconut • Put the calphos
vinegar bones above mix with 1
fired charcoal liter of
2. Wait until the clean water
remaining fats
are drained Application:
3. Removes the Animals
when it • Mix it with
becomes drinking
brownish in water at the
color dosage of
4. Cool it off 2:1 ration,
for 10-20 2-4 times a
minutes week.
5. Wash again to • It can also
remove be mixed
excess oil (if with the
necessary) feeds at
Drain same
6. Put the bone frequency
inside the
plastic pail (1 Plants
kg) • Prepare the
7. Add 9 liters same
of pure dosage and
coconut spray to the
vinegar plants base
8. Wipe the 1-3 times a
mouth of the week
plastic pail •
Cover with
two layered of
manila paper
and write the
markings •
Tie with
rubber band
 Ferment
for 30 days
Self- Check 4.2-2

MULTIPLE CHOICE ( 5 Items)

Direction: Read and understand the question below. Select the best
answer for each item then ENCIRCLE your answer.
Strictly NO ERASURE!
1. What do you term the process in which a substance breaks
down into a simpler substance?
a. Sterilization b. Fermentation
c. Organic Farming d. Natural Processes
2. This is the best known of the fermentation processes, and is involved in
several important transformation, stabilization, and conservation processes
for sugar-rich substrates, such as fruit, and vegetable juices.
a. Lactic Fermentation b. Ethanol Fermentation
c. Lactic Acid Process d. Natural Fermentation
3. A method used to preserve dairy products, vegetables, and meat for
extended periods of time before the advent of refrigeration and modern
canning practices and today is also utilized in industrial fermentation.
a. Lactic Acid Fermentation b. Ethanol Fermentation
c. concoctions products d. Alcoholic Fermentation
4. Maria has left-over cooked rice and she decided to process it as a
liquid fertilizer to her backyard vegetable. As a future organic
concoction producer, what process of concoction do you want to
refer to her?
a. FPJ
b. IMO
c.FFJ
d.FAA

5. What concoction requires fresh milk or cow’s milk as primary ingredient?

a. LABS
b. IMO
c. OHN
d. FFJ

ANSWER KEY 4.2-2

1. B
2. B
3. A
4. B
5. A

TASK SHEET 4.2-2

Title: Process Fermented Fruit Juice

Performance Objective:
Given the supplies, tools, materials and equipment you should be able to
process ferment fruit juice following the given standard procedures
Supplies/Materials: 2 5 0 M L m o l a s s e s , 1/4 banana fruit, container,
chopping board, slicing knife, manila paper, rubber band, masking tape,
marker, ladle, small basin, weighing scale.

Equipment : Booth/temporary shed, storage Area

Steps/ Procedures:
1. Prepare the necessary supplies, tools, materials and equipment . Wear
appropriate PPE
2. Clean and wash fruits (1/4 kilo banana)
3. Drain the fruits
4. Slice the fruits to an inch size
5. Put 250 ml molasses in the container with calibration
6. Put the sliced fruits in the container filled with molasses
7. Mix the ingredients well
8. Wipe the mouth of the container
9. Cover with two layered manila paper
10.Tie with rubber band
11.Put marking on the masking tape bearing the name and date of
fermentation and paste it on the side of the container
12.Observe the 5s
13.Submit processed fermented Fruit juice to your trainer
Assessment Method:
Demonstration with oral questioning

Performance Criteria Checklist 4.2-2

CRITERIA
YES NO
Did you….
1. Wear PPE
2. Clean and wash fruits (1 kilo banana)
3. Drain the fruits for 5 minutes
4. Slice the fruits to an inch size
5. Mix fruits thoroughly in a small basin/pail
6. Mix with 1 kilo of molasses thoroughly with the
fruits
7. Put nylon screen on top of the mixture
8. Put 5 small stones on the of the mixture
9. Wipe the mouth of the plastic pail
10. Cover with two layered manila paper
11. Tie with rubber band
12. Put marking on the masking tape bearing the name
and date of fermentation and paste it on top of the
manila paper
13. Keep in dark cool room for 7 days
14. Observe the 5s
15. Submit processed fermented plant juice to your 
trainer

Information Sheet 4.2-3

HARVESTING VARIOUS CONCOCTIONS
Learning Objective
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Harvest concoctions based on fermentation period.
2. Determine if the fermentation is successful before harvesting.

Introduction
Before harvesting a concoction, it should be inspected to see if the fermenting
process was successful. When fermentation is successful, there are white molds, maggots,
and an aromatic scent. When fermentation fails, there are black molds and an unpleasant
smell.

Concoctions Materials Procedure Time/Date of

Harvest
FFA (Fish Amino  Strainer/  Filter the liquid and keep in After 25 days of
Acid) Fishnet plastic container (do not close fermentation
 Rags the cap tightly)
 Empty 1L
bottles  Completely close the cap after
 Funnel the week or when there are no
 Basin bubbles going up.
 Trash bag
 Pail
 Ladle
 Measuring
cup

FPJ (Fermented  Strainer/  Filter the liquid and keep in a 1L After 7 days of
Plant Juice) Fishnet plastic container (do not close fermentation
 Rags the cap tightly)
 Empty 1L
bottles  Completely close the cap after
 Funnel the week or when there are no
 Basin bubbles going up.
 Trash bag
Pail
FFJ (Fermented  Strainer/  Filter the liquid and keep in a 1L After 7 days of
Fruit Juice) Fishnet plastic container (do not close fermentation
 Rags the cap tightly)
 Empty 1L
bottles  Completely close the cap after
 Funnel the week or when there are no
 Basin bubbles going up.
 Trash bag
Pail
OHN (Oriental  Strainer/  Filter the liquid and keep in a 1L After 10 days of
herb nutrients) Fishnet plastic container. fermentation (1st
 Rags Extraction)
 Empty 1L After 10 days of
bottles fermentation (2nd
 Funnel Extraction)
 Basin
 Trash bag
Pail
IMO (Indigenous  Strainer/  Open the bamboo pole and After 7 days of
microorganisms) Fishnet collect white colored molds fermentation
 Rags weigh and add molasses in equal
 Empty 1L weight.
bottles
 Funnel  Label and keep in dark cool
 Basin room for 7 days Filter the liquid
 Trash bag and keep it in plastic container
Pail (do not close the cap tightly)
 Molasses
 Completely close the cap after a
week or when there are no
bubbles going up.
LABS (Lactic  Syringe  (1st Stage) 1st stage of
Acid Bacteria  Rags Extract 100 ml from the fermentation-
Serum)  Empty 1L fermented first wash liquid of after 7 days
bottles the cooked rice and add to the
 Funnel fresh milk pack. Take the liquid 2nd stage of
 Trash bag between the bottom and top fermentation- 5
Pail layer of the fermentation days
 (2nd stage)
Drain the liquid and filter by
separating the sludge from the
liquid and measure the liquid
and add same amount of
molasses and keep it in a 1L
bottle.
CALPHOS  Strainer/ Open the container after 30 days of After 30 days of
(Calcium Fishnet soaking, filter the liquid and keep it fermentation
Phosphate)  Rags in another plastic container (do not
 Empty 1L close the cap tightly)
bottles
 Funnel
 Basin
 Trash bag
Pail
Self- check 4.2-3

Direction: Write TRUE if the statement is true and correct and FALSE if it is not. (5 Items)

___________1. Lactic acid bacteria serum has 1st and 2nd stage of fermentation.
___________2. White molds indicate unsuccessful fermentation.
___________3. To prevent contamination, we should only use clean and sanitized materials
and equipment.
___________4. If the concoctions smell bad with a presence of black molds, then the
fermentation is not successful.
___________5. FAA stands for fermented amino acid.
Answer key 4.3-3
1. TRUE
2. FALSE
3. TRUE
4. TRUE
5. TRUE
TASK SHEET 4.2-3
Title: Harvest fermented fruit juice

Performance Objective:
Given the tools and materials you should be able harvest fermented fruit juice.

 Supplies/Materials: F e r m e n t e d f r u i t j u i c e , Strainer/Fishnet, Rags,

Empty 1L bottle, Funnel, Basin, Trash bag, Pail, PPE

Equipment : Booth/temporary shed, storage Area

1. Wear PPE
2. Filter the fermented fruit juice using the appropriate tools.
3. Put the filtered fermented fruit juice in an empty plastic bottle.
4. Wipe the mouth and of the bottle and close cap partially.
5. Observe 5s in the workplace
6. Submit the fermented fruit juice to your trainer.

Assessment Method:
Demonstration with oral questioning

Performance Criteria Checklist 4.2-3

CRITERIA
YES NO
Did you….
1. Wear PPE
2. Filter the fermented fruit juice using the appropriate
tools.
3. Put the filtered fermented fruit juice in a 1L plastic
bottle.
4. Wipe the mouth and of the bottle and close cap
partially.
5. Observe 5s in the workplace
6. Submit the fermented fruit juice to your trainer.
Evidence Plan
Competency Organic Agriculture Production NC II
standard:
Unit of competency: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Ways in which evidence will be collected:
[tick the column]
Third party Report
Demonstration &
Observation &
Questioning

Questioning

Portfolio

Written

The evidence must show that the trainee…

• Cleans, sanitizes, and secures work and storage areas.   
 Cleans and frees raw materials used from synthetic   
chemicals.
 Cleans and frees tools, materials and equipment from   
contaminations and must be a “food grade” quality.

 Observes personal hygiene according to OHS   

procedures.
 Prepares raw materials in accordance with enterprise   
practice.

 Sets fermentation period based on enterprise practice.   

 Ferments various concoctions following organic   

practices.
 Harvests concoctions based on formation period of the   
concoction.

 Contains concoctions in sanitized bottles and containers.   

 Labels and tags packaged concoctions in accordance   

with enterprise practice.
 Stores packaged concoctions in appropriate place and   
temperature following organic practices.

 Records production of concoctions using enterprise   

procedures.
Objectives/Content # of items/
area/Topics Knowledge Comprehension Application Analysis Synthesis Evaluation % of test
Identifying right kind
raw materials 15% (3) 10% (2) 10% (2) % (0) % (0) % (0) 35%

Procedure on
Fermenting various 10% (2) 5% (1) 5% (1) 5% (1) 5% (1) 5% (1) 35%
concoctions
Harvesting
10% (2) 5% (1) 5% (1) 5% (1) % (0) 5% (1) 30%
Concoctions

TOTAL 35% 20% 20% 10% 5% 10% 100 %

Table of Specification
Performance Test

Specific Instruction for the Candidate

Qualification ORGANIC AGRICULTURE

PRODUCTION NC II

Unit of Competency PRODUCE ORGANIC CONCOCTIONS

AND EXTRACTS
General Instruction: Given the supplies and materials you must be able to process
fermented fruit juice.

Specific Instruction:
1. Wear PPE
2. Clean and wash fruits (1 kilo banana)
3. Drain for 5minutes
4. Slice to an inch size
5. Mix fruits thoroughly in a small basin/pail
6. Mix with 1 kilo of molasses thoroughly
7. Put nylon screen on top of the mixture
8. Put 5 small stones on the of the mixture
9. Wipe the mouth of the plastic pail
10.Cover with two layered manila paper
11.Tie with rubber band
12.Put marking on the masking tape bearing the name and date of fermentation and
paste it on top of the manila paper
13.Keep in dark cool room for 7 days
14. Observe the 5s
14. Submit it to the trainer
QUESTIONING TOOL
Rating sheet for oral questioning
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. What are the function of produce organic concoctions and extracts, tools,
materials, and equipment?  
2. What are the advantages in having the knowledge on what produce organic
concoctions and extracts in organic agriculture production?  
Safety Questions
3. Why is it necessary to check produce organic concoctions and  
4. How to handle the produce organic concoctions and extracts?  
Contingency Questions
5. Where you able to locate the fire exit?  
6. Where you able to locate the placement of the extinguisher?  
Job Role/Environment Questions
8. What is the role of the training to the actual work?  
9. Where you able to perform the actual work?  
Rules and Regulations
10. Why do we need to follow the workplace regulation?  
11. What will be the effect of disregarding the rules?  
The candidate’s underpinning knowledge  Satisfactory  Not Satisfactory
was:

Inventory of Training Resources

Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
CBLM 25 pcs 25 pcs

 Non Print Resources As per TR As per Remarks

Inventory
Desktop Computer 5 sets 5 sets
LCD projector with Screen 1 unit 1 unit
Printer 1 unit 1 unit

Resources for Skills practice of Competency #4 PRODUCE ORGANIC

CONCOCTIONS/EXTRACTS
 Supplies and Materials As per TR As per Remarks
Inventory
Molasses 100 liters 100 liters
Various Concoctions/Extracts 8 liters 8 liters
for at least 1 liter per sample
Weight (clean stone 150 pcs 150 pcs
100grams each)
Weight (empty plastic 50 pcs 50 pcs
container 250 to 500 ml
capacity)
Plastic strainer, fine mesh, 1ft 25 pcs 25 pcs
x 1ft square
Plastic strainer, small mesh, 25 pcs 25 pcs
1ft x 1 ft square
Empty Plastic Container, 1 50 pcs 50 pcs
liter capacity
Empty Plastic Container, 5 50 pcs 50 pcs
liter capacity
First Aid Kit 1 unit 1 unit
Apron 15 pcs 15 pcs
Plastic Container, 15 liters 25 pcs 25 pcs
capacity
Plastic Container, 60 liters 10 pcs 10 pcs
capacity
Waste cans/bag 3 pcs. 3 pcs.
Plastic Sheet 10 meters 10 meters
Manila Paper 25 pcs 25 pcs
Rubber Bond, Large 5 boxes 5 boxes
Marking Pen 5 pcs 5 pcs
Masking Tape, medium 5 pcs 5 pcs
Water container drum 1 pc 1 pc
Rags 10 pcs 10 pcs
 Tools As per TR As per Remarks
Inventory
Measuring Cup (with calibration, 1 liter 10 pcs 10 pcs
capacity)
Plastic Cup (1 liter capacity) 10 pcs 10 pcs
Syringe, Plastic, 30 ml 5 pcs 5 pcs
capacity
Bamboo Container/ Plastic 25 pcs 25 pcs
container/wooden box for
collecting microbes
Slicing knife 25 pcs 25 pcs
Funnel (imbudo) 5 pcs 5 pcs
Bamboo/wooden ladle 10 pcs 10 pcs
Plastic Basin, 10 liters 5 pcs 5 pcs
capacity
Chopping board 25 pcs 25 pcs
 Equipment As per TR As per Remarks
Inventory
Booth/temporary shed 1unit 1unit
Shredder 1unit 1unit
Fire Extinguisher 1unit 1unit
Wheel barrow 1 unit 1 unit
WORKSHOP LAYOUT

FARM LAYOUT