TR - Pest Management (Veg.) NC II

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TRAINING
REGULATIONS
PEST MANAGEMENT
(VEGETABLES) NC II
AGRICULTURE AND FISHERIES SECTOR
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

____________________________________________________
East Service Road, South Superhighway, Taguig City, Metro Manila 1
TR – PEST MANAGEMENT (VEGETABLES) NC II Promulgated July 2007
TABLE OF CONTENTS
AGRI-FISHERIES SECTOR
PEST MANAGEMENT (VEGETABLES) NC II
Page/s
Section 1 PEST MANAGEMENT (VEGETABLES) NC II 1

QUALIFICATION
Section 2 COMPETENCY STANDARDS 2

 Basic Competencies 2-14
 Common Competencies 15-23
 Core Competencies 24-64
Section 3 TRAINING STANDARDS 65

3.1. Curriculum Design 65
3.1.1. Basic 65-66
3.1.2. Common 66
3.1.3. Core 67-68
3.2. Training Delivery 69
3.3. Trainee Entry Requirements 70
3.4. List of Tools, Equipment and Materials 70
3.5. Training Facilities 71
3.6. Trainers’ Qualifications 72
3.7. Institutional Assessment 72
Section 4 NATIONAL ASSESSMENT AND CERTIFICATION 73

ARRANGEMENTS
COMPETENCY MAP 74
DEFINITION OF TERMS 75-76
ACKNOWLEDGMENTS 77
TRAINING REGULATIONS FOR
SECTION 1 PEST MANAGEMENT (VEGETABLES)

NC II QUALIFICATION
The PEST MANAGEMENT (VEGETABLES) NC II Qualification consists of

competencies that a person must achieve in implementing pest management
activities in both backyard and commercial vegetable farms. Specifically, it involves
carrying out competencies in pest management in relation to the growing of
vegetables specifically solinaceous crops such as tomato, pepper and eggplant, and
crucifers such as cabbage, broccoli, cauliflower, and Chinese cabbage.
The qualification involves a certain level of decision-making on pest management

strategies in line with the integrated pest management (IPM) framework..
This Qualification is packaged from the competency map for pest management for
vegetables.
The units of competency comprising this qualification include the following:
Code BASIC COMPETENCIES

500311105 Participate in workplace communication
500311106 Work in a team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
Code COMMON COMPETENCIES

AGR321201 Apply safety measures in farm operations
AGR321202 Use farm tools and equipment
AGR321203 Perform estimation and basic calculations
Code CORE COMPETENCIES

AGR321320 Conduct field assessment
AGR321321 Apply bio-control measures
AGR321322 Apply cultural management strategies
AGR321323 Apply physical control measures
AGR321324 Apply chemical control measures
AGR321325 Monitor results of pest management activities and provide feedback
A person who has achieved this Qualification is competent to be:
 Pest-Management/Pest-Control Technician
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SECTION 2 COMPETENCY STANDARDS
These guidelines are set to provide the Technical Vocational Education and
Training (TVET) providers with information and other important requirements to
consider when designing training programs for PEST MANAGEMENT
(VEGETABLES) NC II.
BASIC COMPETENCIES
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE : 500311105
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.
ELEMENT PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables
1. Obtain and convey 1.1 Specific and relevant information is accessed from
workplace appropriate sources
information 1.2 Effective questioning , active listening and speaking
skills are used to gather and convey information
1.3 Appropriate medium is used to transfer information
and ideas
1.4 Appropriate non- verbal communication is used
1.5 Appropriate lines of communication with supervisors
and colleagues are identified and followed
1.6 Defined workplace procedures for the location and
storage of information are used
1.7 Personal interaction is carried out clearly and concisely
2. Participate in 2.1 Team meetings are attended on time
workplace meetings 2.2 Own opinions are clearly expressed and those of
and discussions others are listened to without interruption
2.3 Meeting inputs are consistent with the meeting purpose
and established protocols
2.4 Workplace interactions are conducted in a courteous
manner
2.5 Questions about simple routine workplace procedures
and matters concerning working conditions of
employment are asked and responded to
2.6 Meetings outcomes are interpreted and implemented
3. Complete relevant 3.1 Range of forms relating to conditions of employment
work related are completed accurately and legibly
documents 3.2 Workplace data is recorded on standard workplace
forms and documents
3.3 Basic mathematical processes are used for routine
____________________________________________________ 2
calculations
3.4 Errors in recording information on forms/ documents
are identified and properly acted upon
3.5 Reporting requirements to supervisor are completed
according to organizational guidelines
RANGE OF VARIABLES
VARIABLE RANGE
1. Appropriate sources 1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium 2.1. Memorandum
2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage 3.1. Manual filing system
3.2. Computer-based filing system
4. Forms 4.1. Personnel forms, telephone message forms,
safety reports
5. Workplace interactions 5.1. Face to face
5.2. Telephone
5.3. Electronic and two way radio
5.4. Written including electronic, memos, instruction
and forms, non-verbal including gestures,
signals, signs and diagrams
6. Protocols 6.1. Observing meeting
6.2. Compliance with meeting decisions
6.3. Obeying meeting instructions
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EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1. Prepared written communication following standard
format of the organization
1.2. Accessed information using communication
equipment
1.3. Made use of relevant terms as an aid to transfer
information effectively
1.4. Conveyed information effectively adopting the formal
or informal communication
2. Underpinning 2.1. Effective communication
Knowledge and 2.2. Different modes of communication
Attitudes 2.3. Written communication
2.4. Organizational policies
2.5. Communication procedures and systems
2.6. Technology relevant to the enterprise and the
individual’s work responsibilities
3. Underpinning Skills 3.1. Follow simple spoken language
3.2. Perform routine workplace duties following simple
written notices
3.3. Participate in workplace meetings and discussions
3.4. Complete work related documents
3.5. Estimate, calculate and record routine workplace
measures
3.6. Basic mathematical processes of addition,
subtraction, division and multiplication
3.7. Ability to relate to people of social range in the
workplace
3.8. Gather and provide information in response to
workplace Requirements
4. Resource 4.1. Fax machine
Implications 4.2. Telephone
4.3. Writing materials
4.4. Internet
5. Methods of 5.1. Direct Observation
Assessment 5.2. Oral interview and written test
6. Context of 6.1. Competency may be assessed individually in the
Assessment actual workplace or through accredited institution
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UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106
UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a team.

1. Describe team role 1.1. The role and objective of the team is identified from
and scope available sources of information
1.2. Team parameters, reporting relationships and
responsibilities are identified from team discussions
and appropriate external sources
2. Identify own role 2.1. Individual role and responsibilities within the team
and responsibility environment are identified
within team
2.2. Roles and responsibility of other team members are
identified and recognized
2.3. Reporting relationships within team and external to
team are identified
3. Work as a team 3.1. Effective and appropriate forms of communications
member used and interactions undertaken with team members
who contribute to known team activities and
objectives
3.2. Effective and appropriate contributions made to
complement team activities and objectives, based on
individual skills and competencies and workplace
context
3.3. Observed protocols in reporting using standard
operating procedures
3.4. Contribute to the development of team work plans
based on an understanding of team’s role and
objectives and individual competencies of the
members
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RANGE OF VARIABLES
VARIABLE RANGE
1. Role and objective 1.1. Work activities in a team environment with
of team enterprise or specific sector
1.2. Limited discretion, initiative and judgement maybe
demonstrated on the job, either individually or in a
team environment
2. Sources of 2.1. Standard operating and/or other workplace

information procedures
2.2. Job procedures
2.3. Machine/equipment manufacturer’s specifications
and instructions
2.4. Organizational or external personnel
2.5. Client/supplier instructions
2.6. Quality standards
2.7. Occupational Health and Safety (OHS) and
environmental standards
3. Workplace context 3.1. Work procedures and practices
3.2. Conditions of work environments
3.3. Legislation and industrial agreements
3.4. Standard work practice including the storage, safe
handling and disposal of chemicals
3.5. Safety, environmental, housekeeping and quality
guidelines
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EVIDENCE GUIDE
Competency
1.1. Operated in a team to complete workplace activity
1.2. Worked effectively with others
1.3. Conveyed information in written or oral form
1.4. Selected and used appropriate workplace language
1.5. Followed designated work plan for the job
1.6. Reported outcomes
2. Underpinning 2.1. Communication process
Knowledge and
Attitude 2.2. Team structure
2.3. Team roles
2.4. Group planning and decision making
3. Underpinning Skills 3.1. Communicate appropriately, consistent with the
culture of the workplace
4. Resource The following resources must be provided:
Implications
4.1. Access to relevant workplace or appropriately
simulated environment where assessment can take
place
4.2. Materials relevant to the proposed activity or tasks
5. Methods of Competency may be assessed through:
Assessment
5.1. Observation of the individual member in relation to
the work activities of the group
5.2. Observation of simulation and or role play involving
the participation of individual member to the
attainment of organizational goal
5.3. Case studies and scenarios as a basis for
discussion of issues and strategies in teamwork
6. Context for 6.1. Competency may be assessed in workplace or in a
Assessment simulated workplace setting
6.2. Assessment shall be observed while task are being
undertaken whether individually or in group
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UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in
promoting career growth and advancement.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables
1. Integrate personal 1.1 Personal growth and work plans are pursued
objectives with towards improving the qualifications set for the
organizational goals profession
1.2 Intra- and interpersonal relationships are
maintained in the course of managing oneself based on
performance evaluation
1.3 Commitment to the organization and its goal is
demonstrated in the performance of duties
2. Set and meet work 2.1 Competing demands are prioritized to achieve personal,
priorities team and organizational goals and objectives.
2.2 Resources are utilized efficiently and effectively to
manage work priorities and commitments
2.3 Practices along economic use and maintenance of
equipment and facilities are followed as per established
procedures
3. Maintain 3.1 Trainings and career opportunities are identified and

professional growth availed of based on job requirements
and development 3.2 Recognitions are sought/received and demonstrated
as proof of career advancement
3.3 Licenses and/or certifications relevant to job and
career are obtained and renewed
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RANGE OF VARIABLES
VARIABLE RANGE
1. Evaluation 1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests
2. Resources 2.1 Human

2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software
3. Trainings and career 3.1 Participation in training programs

opportunities 3.1.1 Technical
3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences and
workshops
4. Recognitions 4.1 Recommendations

4.2 Citations
4.3 Certificate of Appreciations
4.4 Commendations
4.5 Awards
4.6 Tangible and Intangible Rewards
5. Licenses and/or 5.1 National Certificates

certifications 5.2 Certificate of Competency
5.3 Support Level Licenses
5.4 Professional Licenses
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EVIDENCE GUIDE

Competency 1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra - and interpersonal relationship in the
course of managing oneself based on performance
evaluation
1.3 Completed trainings and career opportunities which are
based on the requirements of the industries
1.4 Acquired and maintained licenses and/or certifications
according to the requirement of the qualification
2. Underpinning 2.1. Work values and ethics (Code of Conduct,

Knowledge Code of Ethics, etc.)
2.2. Company policies
2.3. Company operations, procedures and
standards
2.4. Fundamental rights at work including gender
sensitivity
2.5. Personal hygiene practices
3. Underpinning Skills 3.1. Appropriate practice of personal hygiene
3.2. Intra and Interpersonal skills
3.3. Communication skills
Implications 4.1. Workplace or assessment location
4.2. Case studies/scenarios
Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Simulation/Role-plays
5.4 Observation
5.5 Third Party Reports
5.6 Exams and Tests
6. Context of 6.1 Competency may be assessed in the work place or in a
Assessment simulated work place setting
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UNIT OF COMPETENCY: PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
UNIT CODE : 500311107
UNIT DESCRIPTOR : This unit covers the outcomes required to comply with
regulatory and organizational requirements for
occupational health and safety.
1. Identify hazards and 1.1 Safety regulations and workplace safety and
risks hazard control practices and procedures are clarified
and explained based on organization procedures
1.2 Hazards/risks in the workplace and their
corresponding indicators are identified to minimize or
eliminate risk to co-workers, workplace and
environment in accordance with organization
procedures
1.3 Contingency measures during workplace
accidents, fire and other emergencies are
recognized and established in accordance with
organization procedures
2. Evaluate hazards and 2.1 Terms of maximum tolerable limits which when
risks exceeded will result in harm or damage are identified
based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and
relevant workplace OHS legislation
3. Control hazards and 3.1 Occupational Health and Safety (OHS) procedures
risks for controlling hazards/risks in workplace are
consistently followed
3.2 Procedures for dealing with workplace accidents, fire
and emergencies are followed in accordance with
organization OHS policies
3.3 Personal protective equipment (PPE) is correctly
used in accordance with organization OHS
procedures and practices
3.4 Appropriate assistance is provided in the event of a
workplace emergency in accordance with
established organization protocol
4. Maintain OHS 4.1 Emergency-related drills and trainings are
awareness participated in as per established organization
guidelines and procedures
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4.2 OHS personal records are completed and updated
in accordance with workplace requirements
RANGE OF VARIABLES
VARIABLE RANGE
1. Safety regulations May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks May include but are not limited to:

2.1 Physical hazards – impact, illumination, pressure, noise,
vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants, parasites,
mites, molds, fungi, insects
2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke,
gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors – over exertion/ excessive
force, awkward/static positions, fatigue, direct
pressure, varying metabolic cycles
2.4.2 Physiological factors – monotony, personal
relationship, work out cycle
3. Contingency May include but are not limited to:

measures 3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 (Calling designed) emergency personnel
4. PPE May include but are not limited to:

4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
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VARIABLE RANGE
5. Emergency-related 5.1 Fire drill

drills and training 5.2 Earthquake drill
5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management
6. OHS personal 6.1 Medical/Health records

records 6.2 Incident reports
6.3 Accident reports
6.4 OHS-related training completed
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EVIDENCE GUIDE

Competency 1.1 Explained clearly established workplace safety and
hazard control practices and procedures
1.2 Identified hazards/risks in the workplace and its
corresponding indicators in accordance with company
procedures
1.3 Recognized contingency measures during workplace
accidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits based on
threshold limit value (TLV).
1.5 Followed Occupational Health and Safety (OHS)
procedures for controlling hazards/risks in workplace
1.6 Used Personal Protective Equipment (PPE) in
accordance with company OHS procedures and
practices
1.7 Completed and updated OHS personal records in
accordance with workplace requirements
2. Underpinning 2.1 OHS procedures and practices and regulations

Knowledge and 2.2 PPE types and uses
Attitude 2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value (TLV)
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
3. Underpinning 3.1 Practice of personal hygiene

Skills 3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills
3.4 Communication skills
Implications 4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
4.4 Health records

Assessment 5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation
6. Context for 6.1 Competency may be assessed in the work place or in a
Assessment simulated work place setting
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COMMON COMPETENCIES
UNIT TITLE : APPLY SAFETY MEASURES IN FARM

OPERATIONS
UNIT CODE : AGR321201
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform safety measures effectively and
efficiently. It includes identifying areas, tools, materials,
time and place in performing safety measures.

1. Determine areas of 1.1 Work tasks are identified in line with farm
concern for safety operations
measures 1.2 Place for safety measures are determined in line
with farm operations
1.3 Time for safety measures are determined in line with
farm operations
1.4 Appropriate tools, materials and outfits are
prepared in line with job requirements
2. Apply appropriate 2.1 Tools and materials are used according to
safety measures specifications and procedures
2.2 Outfits are worn according to farm requirements
2.3 Effectivity/Shelf life/Expiration of materials are strictly
observed
2.4 Emergency procedures are known and followed to
ensure a safe work requirement
2.5 Hazards in the workplace are identified and reported
in line with farm guidelines
3. Safekeep/dispose 3.1 Used tools and outfit are cleaned after use and
tools, materials and stored in designated areas
outfit 3.2 Unused materials are properly labeled and stored
according to manufacturers recommendation and
farm requirements
3.3 Waste materials are disposed according to
manufacturers, government and farm requirements
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RANGE OF VARIABLES
VARIABLE RANGE
1. Work tasks Work task may be selected from any of the subsectors:
1.1 Aquaculture
1.2 Animal Production
1.3 Crop Production
1.4 Post-harvest
1.5 Agri-marketing
1.6 Farm Equipment
2. Place 2.1 Animal pens, cages, barns
2.2 Fish ponds, cages
2.3 Stock room/storage areas/warehouse
2.4 Field/farm/orchard
3. Time 3.1 Vaccination and medication period
3.2 Fertilizer and pesticides application
3.3 Feed mixing and feeding
3.4 Harvesting and hauling
3.5 Cleaning, sanitizing and disinfecting
3.6 Dressing, butchering and castration
4. Tools, materials and outfits 4.1 Tools
4.1.1 Wrenches
4.1.2 Screw driver
4.1.3 Pliers
4.2 Materials
4.2.1 Bottles
4.2.2 Plastic
4.2.3 Bags
4.2.4 Syringe
4.3 Outfit
4.3.1 Masks
4.3.2 Gloves
4.3.3 Boots
4.3.4 Overall coats
4.3.5 Hat
4.3.6 Eye goggles
5. Emergency procedures 5.1 Location of first aid kit
5.2 Evacuation
5.3 Agencies contract
5.4 Farm emergency procedures
6. Waste materials 6.1 Animal manure
6.2 Waste water
6.3 Syringes
6.4 Unused farm chemicals e.g. pesticides, chemicals,
fertilizers
6.5 Expired reagents
6.6 Dead animals
7. Hazards 7.1 Chemical
7.2 Electrical
7.3 Falls
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EVIDENCE GUIDE

Competency 1.1 Determined areas of concern for safety measures
1.2 Applied appropriate safety measures according to industry
requirements
1.3 Prepared tools, materials and outfit needed
1.4 Performed proper disposal of used materials
1.5 Safekeep/cleaned tools, materials and outfit in designated
facilities
2. Underpinning 2.1 Safety Practices
Knowledge and 2.1.1 Implementation of regulatory controls and policies
Attitudes relative to treatment of area and application of
chemicals
2.1.2 Proper disposal of waste materials
2.2 Codes and Regulations

2.2.1 Compliance to health program of DOH and DENR
2.2.2 Hazard identification
2.2.3 Emergency procedures
2.3 Tools and Equipment: Uses and Specification

2.3.1 Masks, gloves, boots, overall coats for health
protection
2.4 Maintenance
2.4.1 Regular check-up and repair of tools, materials
and outfit before and after use
3. Underpinning 3.1 Ability to recognize effective tools, materials and outfit
Skills 3.2 Ready skills required to read labels, manuals and other
basic safety information
4. Method of Competency in this unit must be assessed through:

Assessment 4.1 Practical demonstration
4.2 Third Party Report
Implications 5.1 Farm location
5.2 Tools, equipment and outfits appropriate in applying safety
measures
6. Context of 6.1 Assessment may occur in the workplace or in a simulated

Assessment workplace or as part of a team under limited supervision
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UNIT TITLE: USE FARM TOOLS AND EQUIPMENT
UNIT CODE: AGR321202
UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes
required to use farm tools and equipment. It includes
selection, operation and preventive maintenance of farm
tools and equipment.
1. Select and use farm 1.1 Identified appropriate farm tools according to
tools requirement/use
1.2 Farm tools are checked for faults and defective tools
reported in accordance with farm procedures
1.3 Appropriate tools and equipment are safely used
according to job requirements and manufacturers
conditions
2. Select and operate 2.1 Identify appropriate farm equipment
farm equipment 2.2 Instructional manual of the farm tools and equipment
are carefully read prior to operation
2.3 Pre-operation check-up is conducted in line with
manufacturers manual
2.4 Faults in farm equipment are identified and reported
in line with farm procedures
2.5 Farm equipment used according to its function
2.6 Followed safety procedures
3. Perform preventive 3.1 Tools and equipment are cleaned immediately after
maintenance use in line with farm procedures
3.2 Routine check-up and maintenance are performed
3.3 Tools and equipment are stored in designated areas
in line with farm procedures
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RANGE OF VARIABLES
VARIABLE RANGE
1. Farm equipment 1.1 Engine
1.2 Pumps
1.3 Generators
1.4 Sprayers
2. Farm tools 2.1 Sickle
2.2 Cutters
2.3 Weighing scales
2.4 Hand tools
2.5 Measuring tools
2.6 Garden tools
3. Pre-operation check-up 3.1 Tires
3.2 Brake fluid
3.3 Fuel
3.4 Water
3.5 Oil
3.6 Lubricants
3.7 Battery
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EVIDENCE GUIDE

Competency 1.1 Correctly identified appropriate farm tools and equipment
1.2 Operated farm equipments according to manual
specification
1.3 Performed preventive maintenance
2. Underpinning 2.1 Safety Practices
Knowledge and 2.1.1 Ideal good work habits to demonstrate to workers
Attitudes easy and safety standards during operation of
farm equipment
2.2 Codes and Regulations

2.2.1 Environmental Compliance Certificate (ECG)
2.2.2 Effective work supervision in the operations of
farm equipment
2.3 Tools & Equipment: Uses and Specification

2.3.1 Knowledge in calibrating and use of equipment
2.3.2 Safety keeping of equipments every after use
2.4 Maintenance
2.4.1 Regular upkeep of equipment
2.4.2 Preventive maintenance skills
2.5 Values
2.5.1 Positive outlook towards work
2.5.2 Possesses pre-emptive/anticipatory skills
3. Underpinning 3.1 Ability to recognized defective farm equipment
Skills 3.2 Perform proper management practices of safety
measures
Assessment 4.1 Direct observation
4.2 Practical demonstration
4.3 Third Party Report
Implications 5.1 Service/operational manual of farm tools and equipment
5.2 Tools and equipment
5.3 Farm implements
6. Context of 6.1 Assessment may occur in the workplace or in a

Assessment simulated workplace or as part of a team under limited
supervision
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UNIT TITLE: PERFORM ESTIMATION AND BASIC
CALCULATIONS
UNIT CODE: AGR321203
UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes
required to perform basic workplace calculations.

1. Perform estimation 1.1 Job requirements are identified from written or oral
communications
1.2 Quantities of materials and resources required to
complete a work task are estimated
1.3 The time needed to complete a work activity is
estimated
1.4 Accurate estimate for work completion are made
1.5 Estimate of materials and resources are reported to
appropriate person
2. Perform basic 2.1 Calculations to be made are identified according to
workplace job requirements
calculation 2.2 Correct method of calculation identified
2.3 System and units of measurement to be followed
are ascertained
2.4 Calculation needed to complete work tasks are
performed using the four basic process of addition,
division, multiplication and subtraction
2.5 Calculate whole fraction, percentage and mixed when
are used to complete the instructions
2.6 Number computed in self checked and completed for
alignment
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RANGE OF VARIABLES
VARIABLE RANGE
1. Calculations 1.1 Quantity of feeds
1.2 Amount of fertilizer
1.3 Amount of medicines
2. Method of calculation 2.1 Addition
2.2 Subtraction
2.3 Multiplication
2.4 Division
2.5 Ratio and proportion
3. System of measurement 3.1 English
3.2 Metric
4. Units of measurement 4.1 Area
4.2 Volume
4.3 Weight
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EVIDENCE GUIDE

Competency 1.1 Performed estimation
1.2 Performed basic workplace calculation
1.3 Applied corrective measures as maybe necessary
2. Underpinning 2.1 Mathematics
Knowledge and 2.1.1 Basic mathematical operations
Attitudes 2.1.2 Percentage and ratios
2.1.3 Unit Conversion
2.1.4 Basic accounting principles and procedures
2.1.4.1 Production cost
2.1.4.2 Sales
2.1.4.3 Accounts receivables/payables
2.2 Systems, Processes and Operations

2.2.1 Knowledge in different management practices and
operational procedures
2.3 Values
2.3.1 Safety consciousness
2.3.2 Time consciousness and management
2.3.3 Cost consciousness
2.3.4 Precision
3. Underpinning 3.1 Ability to perform basic calculation
Skills 3.2 Communicate effectively

Assessment 4.1 Practical demonstration
4.2 Written examination

Implications 5.1 Relevant tools and equipment for basic calculation
5.2 Recommended data
6. Context of 6.1 Assessment may occur in the workplace or in a

Assessment simulated workplace or as part of a team under limited
supervision
____________________________________________________ 23
CORE COMPETENCIES
UNIT OF COMPETENCY: CONDUCT FIELD ASSESSMENT
UNIT DESCRIPTOR: This unit covers the skills, knowledge and attitudes required
for performing field-assessment activities. It involves
assessment of the area, identification of pests and their
natural enemies, and other beneficial organisms, collecting
data related to natural enemy populations and pest
infestations and maintaining records and providing feedback.
ELEMENT (Italicized terms are elaborated in the range of variables)
1. Assess the area 1.1. Field is visited for assessment according to

farm work procedures
1.2. Plant appearance and growth are observed for
possible presence of pests and their natural
enemies, other beneficial organisms and
nutritional disorders according to farm work
procedures
1.3. Occupational Health and Safety (OHS)
hazards are identified, risks assessed and
suitable preventive measures are implemented
according to farm work procedures
1.4. Environment and other relevant information
with regard to assessment activities are noted
following standard procedures
2. Identify pests and their 2.1. Pests and their natural enemies, and other
natural enemies, and beneficial organisms are identified and
other beneficial recorded in field notes according to farm work
organisms procedures
2.2. The supervisor or the pest specialist is
consulted as required to validate the identity of
pests and their natural enemies, and other
beneficial organisms in line with farm work
procedures
____________________________________________________ 24
3. Collect data related to 3.1. Information on the identified natural enemies’
natural enemy density as well as degree of pest infestation
populations and pest and severity of pest damage are gathered
infestations according to farm work procedures
3.2. Data on the environment and other relevant
information are collected in accordance with
3.3. Levels of infestation/severity tolerated by the
client, market or environment are determined
in line with integrated pest management plan
3.4. Professional advice is obtained as required
according to enterprise guidelines
4. Maintain records and 4.1. Records are completed and updated in line
provide feedback with workplace procedures
4.2. Results of assessment activities are
discussed with the supervisor following
standard procedures
____________________________________________________ 25
RANGE OF VARIABLES
VARIABLE RANGE
1. Farm work procedures 1.1. Supervisor/s’ oral and written instructions

1.2. Standard operating procedures
1.3. Pest management plan
1.4. Industry best practice guidelines on pest
management
1.5. Good agricultural practices (GAP)
1.6. OHS procedures
2. Pests 2.1. Insect pests
2.2. Weeds
2.3. Diseases
2.4. Others (snails, birds,rodents,
slugs, etc.)
3. Natural enemies and 3.1. Parasites/parasitoids
beneficial organisms 3.2. Predators
3.3. Pollinators
3.4. Repellant or refuge plants
3.5. Micro-organisms / Entomopathogens
4. Nutritional disorders Deficiencies in:
4.1. Nitrogen
4.2. Phosphorus
4.3. Potassium
4.4. Microelements
5. OHS hazards Hazards may include:
5.1. body irritation
5.2. poisoning
5.3. solar radiation
5.4. dust
5.5. pollen
5.6. soil-borne micro organisms
5.7. noise
5.8. chemicals and hazardous substances
5.9. slippery or uneven surfaces
5.10.moving equipment
5.11.machinery and vehicles
5.12.sharp objects
____________________________________________________ 26
VARIABLE RANGE
6. Environment 6.1. Soil Fertility
6.2. Soil Type
6.3. Weather Conditions
6.4. Topography
6.5. Water, Etc.
7. Other relevant 7.1. Crop variety

information 7.2. Cropping pattern/system
7.3. Stage of the crop
8. Records 8.1. Date and time of inspection
8.2. Location
8.3. Identity of pests and their natural enemies,
and beneficial organisms
8.4. Manifestations/Symptoms
8.5. Plant parts attacked (e.g. leaf, fruit, etc.)
8.6. Nature of damage (borer, miner, leaf
feeder, leaf curling, etc.)
8.7. Extent of damage (number of plants / plots
affected / size of area)
8.8. Population counts of natural enemies
8.9. Environment (soil fertility, soil type,
weather conditions, topography, water ,
etc.) and other relevant information (e.g.
crop variety, cropping pattern/system,
stage of crop, etc.)
____________________________________________________ 27
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidences that the candidate:

Competency
1.1. assessed the area;
1.2. identified the range of pests present and their
natural enemies, and other beneficial
organisms;
1.3. collected data related to natural enemy
populations and pest infestations; and
1.4. maintained records and provided feedback.
The skills and knowledge required to conduct field

assessment must be transferable to a different work
environment. For example, this may include different
vegetables, fields/farms and pests.
2. Underpinning Knowledge and understanding are essential to apply

Knowledge and this standard in the workplace, to transfer the skills to
Attitude other contexts, and to deal with unplanned events.
The knowledge requirements for this competency
standard are listed below:
2.1. Pest and natural enemy recognition, and
other beneficial organisms
2.2. Range of vegetable species/varieties
2.3. IPM concepts and principles (Identification,
biology, behavior, population dynamics)
2.4. Procedures for agro-ecosystems analysis
(AESA)
2.5. Interactions among pest infestations, natural
enemy populations, other beneficial
organisms, the environment and other
relevant information (e.g. cropping
systems/patterns, crop varieties and others)
2.6. Nutritional disorders (deficiencies in NPK and
microelements)
2.7. OHS risks, hazards, and prevention
2.8. data collection requirements
2.9. record keeping requirements
2.10. reporting requirements
Attitude:
2.11. Accuracy
2.12. Environment-conscious
2.13. Positive work values
2.14. Work ethics
2.15. Cost consciousness
2.16. Safety consciousness
____________________________________________________ 28
3. Underpinning Skills To achieve the performance criteria, appropriate
literacy and numeracy levels as well as some
complementary skills are required. These include
the ability to:
Literacy:
3.1. pests and natural enemy recognition, and
other beneficial organisms
3.2. symptoms recognition
3.3. familiarity with life cycle/biology, habitat and
destructive stage of pest and natural enemies
3.4. follow guidelines and procedures for
inspection activities
Numeracy:
3.5. density count / estimation
3.6. damage degree estimation
3.7. collect data
3.8. keep records
Interpersonal:
3.9. make oral and written reports
3.10. communicate with farmers, team members
and supervisor
4. Resource Implications The following resources MUST be provided:

4.1. vegetable farm or a simulated
workplace/demonstration farm
4.2. farm procedures relating to field assessment
activities
5. Methods of Competency must be assessed through:

Assessment 5.1. Direct observation with oral questioning
5.2. Demonstration with oral questioning
5.3. Portfolio assessment
6. Context for 6.1. Assessment should be in a vegetable field or in

Assessment a simulated workplace/demo farm
6.2. Ability to apply competency over time and on a
number of occasions.
____________________________________________________ 29
UNIT OF COMPETENCY: APPLY BIO-CONTROL MEASURES
UNIT DESCRIPTOR: This unit covers the skills, knowledge and attitudes required
to apply bio-control measures for pests as a primary IPM
strategy. It includes identifying the target pests and their
natural enemies and other beneficial organisms, selecting
bio-control activities and preparing for the application,
implementing the control activities and checking the
performance of the said control activities.
1. Identify target pests 1.1. Pests, which warrant action, and their natural
and their natural enemies, and other beneficial organisms
enemies, and other are identified according to general
beneficial organisms classification / life cycle and behavior /
signs and symptoms and stage of plant
growth
1.2. The supervisor, or the pest specialist, is
consulted as required to validate data on target
pests and their natural enemies, and other
beneficial organisms according to farm work
procedures
1.3. Requirement for available bio-control
measures are assessed in line with the IPM
strategy
2. Select bio-control 2.1. Bio-control measures are selected according to
activities and prepare target pests and their natural enemies, and
for the application other beneficial organisms, availability and
appropriateness to prevailing pest density,
level of severity/infestation, the environment
and other relevant information in accordance
with farm work procedures
2.2. All necessary supplies and materials, and
tools, machinery , equipment and facilities
are prepared according to farm work
procedures
2.3. Suitable PPE is selected according to OHS
requirements
____________________________________________________ 30
3. Implement control 3.1. Appropriate bio-control measures are
activities implemented in line with farm work procedures
3.2. Tools, machinery and equipment, facilities and
PPE are used in accordance with OHS
requirements
4. Check performance of 4.1. Management options implemented are

control activities recorded and monitored in line with farm work
procedures
4.2. Supplemental and remedial actions are
undertaken, as necessary, according to work
instructions
4.3. Records are maintained according to standard
procedures
____________________________________________________ 31
RANGE OF VARIABLES
VARIABLE RANGE

1.2. Weeds
1.3. Diseases
1.4. Others (snails, birds,rodents, slugs, etc.)
2. Natural enemies and 2.1. Parasites/parasitoids

beneficial organisms 2.2. Predators
2.3. Pollinators
3. General 3.1. Defoliator, borer, miner, root feeder,
classification etc. (for insect pests)
3.2. Grass, broad leaf, or sedge (for
weeds)
3.3. Bacterium, fungus, virus, plant
parasitic nematode, mycoplasma, viroids (for
diseases)
4. Life cycle (for insect 4.1 Complete life cycle
pests and their 4.1.1. Egg
natural enemies, and
other beneficial 4.1.2. Larva
organisms) 4.1.3. Pupa
4.1.4. Adult
4.2 Incomplete life cycle
4.2.1. Egg
4.2.2. Nymph
4.2.3. Adult
5. Behavior (for insect 5.1. Where it stays/ Habitat

pests and natural 5.2. Diurnal/nocturnal
enemies, and other
beneficial organisms) 5.3. Destructive stage
5.4. Alternate hosts/predators
5.5. Reproduction as influenced by external
factors
5.6. Response to external factors (e.g. rain,
severe dehydration, shading)
5.7. Nature and extent of damage
5.8. Critical period of infestation
6. Signs (for insect 6.1. Signs of pest infestation such as population
____________________________________________________ 32
pests) and density, severity of damage, etc.
symptoms (for 6.2. Manifestations of the disease such as
diseases) spotting, rotting, wilting, blighting, curling,
yellowing, dwarfing, etc.
7. Stage of plant growth 7.1. Seed / Seedling
7.2. Vegetative stage
7.3. Reproductive stage
8. Farm work 8.1. Supervisor/s’ oral and written instructions
procedures 8.2. Standard operating procedures
8.4. Best practice guidelines on pest management
8.5. Good agricultural practices
8.6. OHS procedures
9. Bio-control measures 9.1. Enhancement of natural enemies population
(e.g., avoid indiscriminate use of pesticides)
9.2. Supplemental use of other beneficial
organisms (e.g., parasitoids, predators, insect
pathogens, entomopathogens)
9.3. Planting repellent and trap crops
9.4. Selective use of botanical pesticides
9.5. Others (e.g., natural population build-up of
frogs, lizards, snakes)
10. Integrated Pest 10.1. Biological, cultural, and physical
Management (IPM) management options that can be
integrated to avoid indiscriminate use of
chemical measures
11.2. Soil Type
11.4. Topography
11.5. Water, Etc.
13. Supplies and May include:
materials 13.1. farmer-level or village-laboratory mass-
produced biological control agents (e.g.,
parasitoids, predators, or insect pathogens)
13.2. other natural enemies, or beneficial
organisms
13.3. selected botanical pesticides (e.g. chilli or
hot pepper solution, marigold extracts)
13.4. repellent crops (e.g. marigold)
13.5. trap crops (e.g. susceptible crops or
alternate hosts of destructive pests)
____________________________________________________ 33
13.6. cards
13.7. paper strips
13.8. measuring cup, others
14. Tools, machinery , May include:
equipment, and 14.1. village-level bio-control laboratory
facilities
14.2. mist blower/sprayer/applicator
14.3. nets, others
15. Personal protective May include:
equipment 15.1. Boots
15.2. Hat/Hard hat
15.3. Coveralls, Gloves
15.4. Protective eyewear
15.5. Hearing protection
15.6. Respirator or face mask
15.7. Sun protection (sun hat, sun screen).
16. OHS requirements Systems and procedures for:
16.1. the safe operation and maintenance of
tools, machinery and equipment.
16.2. identifying hazards, assessing and
reporting risks.
16.3. emergency operating procedures.
16.4. safe lifting, carrying and handling
techniques.
16.5. manual handling systems and procedures,
handling and storage of hazardous
substances, and the appropriate use of
personal protective clothing and equipment.
16.6. manual on understanding hazards on the
use of pesticides to natural enemies,
humans, and other non-target organisms
16.7. safe systems and procedures for outdoor
work including protection from solar
radiation, protection of people in the
workplace, protection from hazardous
noise, mechanical vibration, organic and
other dusts, and protection from fire risk.
17. Records 17.1. Date and time of application
17.2. Location
17.3. Specific control measures implemented
17.4. Supplies and materials used (quantity, cost,
etc.)
17.5. Labor (man days and wage rates)
17.6. Field assessment records
____________________________________________________ 34
EVIDENCE GUIDE

Competency
1.1. identified target pests and their natural
enemies, and other beneficial organisms
1.2. selected and applied appropriate bio-control
measures
1.3. followed work instructions
1.4. complied with OHS requirements
The skills and knowledge required to apply bio-

control measures for managing pests must be
transferable to a different work environment. For
example, this may include different vegetables, pests
and farms/areas.

2.2. Range of vegetable species / varieties
2.3. Range of common pests and their natural
enemies, and other beneficial organisms,
including their life cycles
2.4. Economic, aesthetic or environmental
thresholds for a range of pests
2.5. Range of applicable bio-control measures
2.6. Occupational health hazards and safety
requirements
2.7. Selection, use and maintenance of personal
protective equipment
2.8. Relevant provincial/municipal legislations and
regulations
Attitude:
2.9. Accuracy
2.12. Work ethics
____________________________________________________ 35
the ability to:
Literacy:
3.1. Recognize common pests of vegetables and
their natural enemies, and other beneficial
organisms
3.2. Ability to apply appropriate bio-control options
3.3. Differentiate between symptoms and
manifestations of diseases and nutrient
deficiencies
3.4. Ability to apply appropriate disease and
nutrient management options
3.5. Use, maintain and store appropriate PPE
3.6. Follow work instructions
Numeracy:
3.7. Density count / estimation
3.8. Damage degree estimation
3.9. Collect data
3.10. Keep records
Interpersonal skills:
3.11. Make oral and written reports
3.12. Communicate with farmers, team members
and supervisor

4.1. Vegetable farm or a simulated workplace/demo
farm
4.2. Village-level bio-control mass-rearing
laboratories
4.3. Enterprise procedures relating to bio-control
measures
6. Context for 6.1. Assessment should be in a vegetable farm or

Assessment in a simulated workplace/demo farm
6.2. Ability to apply competency over time and on a
number of occasions.
____________________________________________________ 36
UNIT OF COMPETENCY: APPLY CULTURAL MANAGEMENT STRATEGIES
UNIT DESCRIPTOR: This unit covers the skills, knowledge and attitude required to
apply cultural management strategies for pests, in line with
the IPM strategy. It includes identifying the target pests and
their natural enemies, and other beneficial organisms,
selecting the cultural management strategies and preparing
for their implementation, implementing the control activities
and checking the performance of the control activities.
1. Identify target pests and 1.1. Pests, which warrant action, and their
their natural enemies, natural enemies, and other beneficial
and other beneficial organisms are identified according to
organisms general classification / life cycle and
behavior / signs and symptoms and
stage of plant growth
consulted as required to validate
identification of target pests according to
1.3. Requirement for cultural management
strategies are assessed in line with the IPM
strategy
2. Select cultural 2.1. Cultural management strategies are
management strategies selected according to target pest and their
and prepare for natural enemies, and other beneficial
implementation organisms, availability and appropriateness
to prevailing pest density, level of
severity/infestation, the environment and
other relevant information in accordance
with farm work procedures
tools, machinery and equipment are
prepared according to farm work
procedures
2.3. Suitable personal protective equipment is
selected according to OHS requirements
____________________________________________________ 37
3. Implement control 3.1. Appropriate cultural management
activities strategies are implemented in line with farm
work procedures
3.2. Tools, machinery and equipment, as
well as PPE are used in accordance with
OHS requirements
4. Check performance of 4.1. Control activities are recorded and

control activities monitored in line with farm work procedures
undertaken, if necessary, according to work
instructions
4.3. Records are maintained according to
standard procedures
____________________________________________________ 38
RANGE OF VARIABLES
VARIABLE RANGE

1.2. Weeds
1.3. Diseases
2. Natural enemies 2.1. Parasites/parasitoids

and beneficial 2.2. Predators
organisms
2.3. Pollinators
3. General 3.1. Defoliator, borer, miner, root feeder, etc. (for
classification insect pests)
3.2. Grass, broad leaf, or sedge (for weeds)
3.3. Bacterium, fungus, virus, plant parasitic
nematode, mycoplasma, viroids (for diseases)
4. Life cycle (for 4.1 Complete life cycle
insect pests and 4.1.1. Egg
their natural
enemies, and other 4.1.2. Larva
beneficial 4.1.3. Pupa
organisms) 4.1.4. Adult
4.2.1. Egg
4.2.2. Nymph
4.2.3. Adult
4.2.4. Niad
4.2.5. Adult
enemies, and other
beneficial 5.3. Destructive stage
organisms) 5.4. Alternate hosts/predators
5.5. Reproduction as influenced by external factors
5.6. Response to external factors (e.g. rain, severe
dehydration, shading)
____________________________________________________ 39
symptoms (for 6.2. Manifestations of the disease such as spotting,
diseases) rotting, wilting, blighting, curling, yellowing,
dwarfing, etc.
7. Stage of plant 7.1. Seed / Seedling
growth 7.2. Vegetative stage
8.6. OHS procedures
9. Cultural management 9.1. Land preparation
strategies 9.2. Hilling up
9.3. Pruning / Thinning
9.4. Trellising
9.5. Weeding
9.6. Irrigation
9.7. Sanitation
9.8. Soil sterilization / solarization
9.9. Mulching
9.10. Timing of planting and harvesting
9.11. Use of resistant varieties
9.12. Crop rotation
9.13. Intercropping
9.14. Others
10. Integrated Pest 10.1 Biological, cultural, and physical management
Management (IPM) options that can be integrated to avoid
indiscriminate use of chemical measures
11. Environment 11.1 Soil Fertility
11.2 Soil Type
11.3 Weather Conditions
11.4 Topography
11.5 Water, Etc
materials 13.1. fumigants
13.2. disinfectants
13.3. soil inoculants (e.g
trichoderma for soil sterilization)
13.4. planting materials of resistant
crops and intercrops
13.5. wires
13.6. bamboo poles
13.7. mulching materials
13.8. plastic sheets, others
____________________________________________________ 40
14. Tools, machinery , 14.1 Tools may include:
equipment, and 14.1.1 hoe
facilities
14.1.2 bolo
14.1.3 shovel
14.1.4 hose
14.1.5 pruning shears/scissors, others
14.2 Machinery and equipment may include:
14.2.1 tractor
14.2.2 other farm implements
14.2.3 animal-drawn farm implements
15. Personal protective May include:
equipment 15.1. Boots
15.2. Hat/Hard hat
16.1. the safe operation and maintenance of tools,
machinery and equipment.
16.2. identifying hazards, assessing and reporting
risks.
16.4. safe lifting, carrying and handling techniques.
work including protection from solar radiation,
protection of people in the workplace,
protection from hazardous noise, mechanical
vibration, organic and other dusts, and
protection from fire risk.
17.2. Location
17.3. Specific control measures
implemented
17.4. Supplies and materials used
(quantity, cost, etc.)
17.5. Labor (man days and wage
____________________________________________________ 41
rates)
EVIDENCE GUIDE

Competency
1.1. identified target pests, their natural enemies
and other beneficial organisms
1.2. selected and applied appropriate cultural
management strategies
The skills and knowledge required to apply cultural

management strategies for managing pests must
be transferable to a different work environment. For
example, this may include different vegetables,
pests and farms/areas.
2. Underpinning Knowledge and understanding are essential to

Knowledge and Attitude apply this standard in the workplace, to transfer the
skills to other contexts, and to deal with unplanned
events. The knowledge requirements for this
competency standard are listed below:

enemies
2.5. Cultural management strategies
2.6. Range and use of tools, equipment and
machinery for applying cultural management
strategies
2.7. Occupational health and safety requirements
2.9. Relevant provincial/municipal legislation and
regulations
Attitude:
2.10. Accuracy
2.13. Work ethics
____________________________________________________ 42

the ability to:
Literacy:
their natural enemies
3.2. Differentiate between symptoms of diseases
and nutrient deficiencies
3.3. Apply cultural management strategies
Numeracy:
3.8. Collect data
3.9. Keep records
Interpersonal:
and supervisor

4.1. Vegetable farm or a simulated workplace
4.2. Enterprise procedures relating to cultural
management strategies
5. Methods of Assessment Competency must be assessed through:
5.1. Direct observation with oral questioning
6. Context for Assessment 6.1. Assessment should be in a vegetable farm or
in a simulated workplace
6.2. Demonstration of competency over time and
on a number of occasions.
____________________________________________________ 43
UNIT OF COMPETENCY: APPLY PHYSICAL-CONTROL MEASURES
UNIT DESCRIPTOR: This unit covers the skills, knowledge and attitude required to
apply physical-control measures for pests, in line with the
IPM strategy. It includes identifying the target pests and their
natural enemies, and other beneficial organisms, selecting
the physical control activities and preparing for their
implementation, implementing the control activities and
checking the performance of the control activities.
behavior / signs and symptoms and stage
of plant growth
consulted as required to validate identification
of target pests according to farm work
procedures
1.3. Requirement for physical control measures
is assessed in line with the IPM strategy
2. Select physical control 2.1. Physical control measures are selected

measures and prepare according to target pest and their natural
for implementation enemies, and other beneficial organisms,
availability and appropriateness to prevailing
pest density, level of severity/infestation, the
environment and other relevant
information in accordance with farm work
procedures
tools, machinery and equipment are
prepared according to farm work procedures
2.3. Suitable personal protective equipment is
selected according to OHS requirements
____________________________________________________ 44
3. Implement control 3.1. Appropriate physical control measures are
activities implemented in line with farm work
procedures
3.2. Tools, machinery and equipment, as well as
PPE are used in accordance with OHS
requirements
4. Check performance of 4.1. Control activities are recorded and monitored

control activities in line with farm work procedures
instructions
4.3. Records are maintained according to
standard procedures
____________________________________________________ 45
RANGE OF VARIABLES
VARIABLE RANGE

1.2. Weeds
1.3. Diseases

organisms
2.8. Pollinators
2.10.Micro-organisms / Entomopathogens
their natural
enemies, and other 4.1.2. Larva
beneficial 4.1.3. Pupa

4.2.1. Egg
4.2.2. Nymph
4.2.3. Adult

enemies, and other
beneficial 5.3. Destructive stage
organisms) 5.4. Alternate hosts/predators
5.5. Reproduction as influenced by external factors

____________________________________________________ 46
dwarfing, etc.
8.6. OHS procedures
9. Physical control 9.1. Hand pulling
measures 9.2. Hoeing
9.3. Tillage
9.4. Mulching
9.5. Wrapping / bagging
9.6. Pruning / thinning
9.7. Use of physical barriers (e.g. nets)
9.8. Traps (e.g. sticky traps, bait traps)
9.9. Others
10. Integrated Pest 10.1. Biological, cultural, and physical management
11.2. Soil Type
11.4. Topography
11.5. Water, Etc.
materials 13.1. gloves
13.2. mulching materials (e.g. cogon grass, rice
straw, other grasses)
13.3. plastic (e.g. polyethylene sheets)
13.4. wrapping/bagging materials (e.g. newspaper,
plastic)
13.5. disinfectants
13.6. trapping materials
13.7. nets
14. Tools, machinery , May include:

____________________________________________________ 47
equipment, and 14.1 hoe
facilities 14.2 bolo
14.3 shovel
14.4 pruning shears
14.5 work animal
14.6 animal- drawn farm implements
15. Personal May include:
protective 15.1. Boots
equipment
15.2. Hat/Hard hat
15.7. Sun protection (sun hat, sun screen)
16.1. the safe operation and maintenance of tools,
machinery and equipment.
16.2. identifying hazards, assessing and reporting
risks.
16.4. safe lifting, carrying and handling techniques.
work including protection from solar radiation,
protection of people in the workplace,
17.2. Location
etc.)
____________________________________________________ 48
EVIDENCE GUIDE

Competency
1.1. identified target pests and their natural
enemies, and other beneficial organisms
1.2. selected and applied physical control
measures
The skills and knowledge required to apply physical

control measures for managing pests must be
transferable to a different work environment. For
example, this may include different vegetables, pests
and farms/areas.


enemies
2.5. Physical control measures
2.6. Range and use of tools and farm implements
for applying physical control measures
2.7. Occupational health and safety requirements
2.9. Relevant provincial/municipal legislation and
regulations
Attitude:
2.10. Accuracy
2.13. Work ethics
____________________________________________________ 49
the ability to:
Literacy:
their natural enemies
3.2. Differentiate between symptoms of diseases
and nutrient deficiencies
3.3. Apply physical control measures
Numeracy:
3.8. Collect data
3.9. Keep records
Interpersonal:
and supervisor

4.1. Vegetable farm or a simulated workplace/demo
farm
4.2. Enterprise procedures relating to physical
control measures
6. Context for 6.1. Assessment should be in a vegetable farm or
Assessment in a simulated workplace/demo farm
6.2. Demonstration of competency over time and
on a number of occasions.
____________________________________________________ 50
UNIT OF COMPETENCY: APPLY CHEMICAL CONTROL MEASURES
UNIT DESCRIPTOR: This unit covers the skills, knowledge and attitude required
when one decides to apply chemical control measures, after
thorough consideration of non-chemical alternatives within
the integrated pest management strategy. It involves
identification of the target pest and their natural enemies,
and other beneficial organisms, selecting the appropriate
pesticide, preparing for its safe application, actual
application, cleaning up after, and record keeping.
behavior / signs and symptoms and
stage of plant growth
consulted as required to validate
identification of target pests and their
natural enemies according to farm work
procedures
1.3. Requirement for pesticide use is
assessed as an option after consideration
of non-chemical alternatives within the IPM
strategy
2. Select appropriate 2.1. Appropriate pesticide(s) is(are) selected

pesticide based on target pest, pest and natural
enemy density, level of severity/infestation,
environment and other relevant
information in accordance with farm work
procedures
2.2. Labels are checked according to
requirements and specifications
2.3. Pesticide to be used is in accordance with
legislations and regulations
2.4. OHS hazards are identified, risks
assessed, controls implemented and
reported to the supervisor according to farm
work procedures
____________________________________________________ 51
3. Prepare for the 3.1. Suitable personal protective equipment is
application of appropriate selected according to product label and
pesticide safety requirements
3.2. Suitable application equipment and tools

are selected according to farm work
procedures
3.3. Pre-operational and safety checks on
application equipment and tools are carried
out, and calibrations and adjustments
made, according to manufacturers’
specifications and farm work procedures
3.4. Pesticide mixing rates are defined and
calculated according to requirements and
specifications
3.5. Pesticides are mixed according to
directions, standards and legislative
requirements
4. Apply appropriate 4.1. Meteorological conditions and forecasts
pesticide are assessed prior to and during application
4.2. Specific products are applied in accordance
with prescribed timing, rate and method
according to farm work procedures and
product labels/directions, with due
consideration of the environmental
implications
4.3. Appropriate PPE are used according to
farm work procedures and product
labels/directions
5. Clean up following 5.1. Application equipment and tools are
application cleaned and stored according to farm work
procedures
5.2. Unused chemicals are stored or disposed
of according to storage temperature
requirements, standard procedures and
label directions
5.3. Used containers are disposed of properly
according to prescribed procedures
5.4. Site is cleaned according to directions and
standards
5.5. Chemical spills are handled according to
standard procedures
5.6. Personal safety is observed according to
prescribed procedures
____________________________________________________ 52
6. Check and record 6.1. Product applications are recorded
performance of control according to farm work procedures
activities 6.2. Supplemental and remedial actions are
instructions
6.3. Observable adverse effects to natural
enemies, humans, farm animals and the
environment are recorded according to farm
work procedures
6.4. Records are maintained as
required by legislation and enterprise
guidelines
7. Transport, handle and 7.1. Chemicals are transported or carried to and

store chemicals from the farm building using specified
container/equipment and materials
7.2. Unused chemicals are properly stored
using first in first out system
____________________________________________________ 53
RANGE OF VARIABLES
VARIABLE RANGE

1.2. Weeds
1.3. Diseases
organisms
2.3. Pollinators
their natural
enemies, and 4.1.2. Larva
other beneficial 4.1.3. Pupa
4.2.1. Egg
4.2.2. Nymph
4.2.3. Adult
5. Behavior (for 5.1. Where it stays/ Habitat

insect pests and 5.2. Diurnal/nocturnal
natural enemies,
and other 5.3. Destructive stage
beneficial 5.4. Alternate hosts/predators
organisms) 5.5. Reproduction as influenced by external factors
____________________________________________________ 54
dwarfing, etc.
8.6. OHS procedures
9. Pesticide 9.1. Herbicide
9.2. Insecticide
9.3. Fungicide
9.4. Bactericide
9.5. Nematicide
9.6. Rodenticide
9.7. Acaricide
9.8. Other chemicals for managing pests
10. Integrated Pest 10.1. Biological, cultural, and physical management
11.2. Soil Type
11.4. Topography
11.5. Water, Etc.
13. Labels 13.1. Pesticide label may be:
13.1.1. green (less toxic)
13.1.2. blue (slightly toxic)
13.1.3. yellow (moderately toxic) or
13.1.4. red (highly toxic).
13.2. The label also defines the:
13.2.1. active ingredient
____________________________________________________ 55
13.2.2. the re-entry period
13.2.3. manufacturer’s recommended
dosages
13.2.4. time intervals between applications
13.2.5. compatibility with other pesticides
13.2.6. expiration date
14. Legislations and May include:
regulations 14.1. Pesticides Acts,
14.2. Occupational Health and Safety Acts
14.3. Hazardous Substances Regulations/ Codes of
Practice
14.4. Dangerous Drugs Acts
14.5. Poisons Act
14.6. Protection of the Environment Acts.
15. OHS hazards 15.1. OHS hazards include exposure of the operators
and risks and others in the workplace to the absorption
of chemicals through the skin and by inhalation
and ingestion.
15.2 Risks may include acute poisoning, chronic or
long-term health effects, and lack of
appropriate insurance coverage
16. Personal May include:
protective 16.1. Boots
equipment
16.2. Hat/Hard hat
17. Application 17.1 Sprayer (e.g. knapsack, hand held pneumatic
equipment sprayers, power sprayers)
18. Pre-operational Checks may be made on:
and safety 18.1. weather conditions (e.g., wind)
checks
18.2. application equipment
18.3. nozzles
18.4. hoses
18.5. regulators/gauges
18.6. respirator
18.7. cartridges
18.8. drench and protective clothing and equipment.
____________________________________________________ 56
19. Meteorological 19.1 Rain, wind, temperature, and relative humidity
conditions
20. Environmental 20.1 Detrimental environmental impacts may arise
implications where excessive/indiscriminate use and
improper disposal of chemicals and waste
materials lead to contamination of the produce,
water systems, among others.
21.2. Location
21.4. Rate of application
etc.)
21.7. Chemical disposal methods
21.8. Success of treatments
21.9. Observable negative effects on the
environment
21.10. Economic thresholds
21.11. Effectivity of the pesticides / results of
application
21.12. Inventory records
____________________________________________________ 57
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidences that the

Competency candidate, after consideration of available non-
chemical alternatives:
1.1. Selected, prepared and applied appropriate

pesticide
1.2. Followed work instructions
1.3. Complied with OHS requirements
The skills and knowledge required to apply

chemicals must be transferable to a different
work environment. For example, this could
include different chemicals, application methods,
vegetables, pests, and farms/areas.
2. Underpinning Knowledge Knowledge and understanding are essential to

and Attitude apply this standard in the workplace, to transfer
the skills to other contexts, and to deal with
unplanned events. The knowledge requirements
for this competency standard are listed below:
2.1. IPM concepts and principles
(Identification, biology, behavior,
population dynamics)
2.3. Recognition of common pests of
vegetables and their natural enemies
2.5. Impact of pesticides on the environment
(e.g., on natural enemies, humans and
other non-target organisms) as well as
human health
2.6. Proper transport, handling and storage of
pesticides
2.7. Proper disposal of pesticides
2.8. Types/classification, uses, application
rates and their calculations, and methods
of application of chemicals
2.9. Range and use of tools and equipment for
implementing chemical control measures
2.10. Calibration and adjustments of application
equipment
2.11. Pre-operational and safety check
requirements for application tools,
machinery and equipment Cost effective
use of chemicals
____________________________________________________ 58
2.12. Selection, use and maintenance of PPE
2.13. OHS issues, legislative requirements and
Codes of Practice relevant to chemical
use and hazardous substances
Attitude:
2.14. Accuracy
2.17. Work ethics

the ability to:
Literacy:
3.1. Recognize common pests of vegetables
and their natural enemies
3.2. Differentiate between symptoms of
diseases and nutrient deficiencies
3.4. Skill in operation of application equipment
3.5. Proper transport, handling and storage of
pesticides
3.6. Read and interpret chemical labels
Numeracy:
3.8. Calculate quantities and application rates of
chemicals
3.9. Calibrate equipment
3.10. Collect data
3.11. Keep records
Interpersonal:
and supervisor
____________________________________________________ 59
4.1 Vegetable farm or simulated
workplace/demo farm
4.2 Materials, tools, machinery and equipment
for chemical mixing and application, and
storage facilities
4.3 Enterprise procedures relating to chemical
use

6. Context for Assessment 6.1 Assessment should be in a workplace or in
a simulated workplace
6.2 Demonstration of competency over time
and on a number of occasions.
____________________________________________________ 60
UNIT OF COMPETENCY: MONITOR RESULTS OF PEST-MANAGEMENT
ACTIVITIES AND PROVIDE FEEDBACK
UNIT DESCRIPTOR: This unit covers the skills and knowledge required for
monitoring the results of control activities and providing
feedback. It involves checking and recording the
performance of control activities and addressing the
performance of control activities.
1. Check and record 1.1 Targeted plant response to pest management
performance of activities, as well as any non-targeted effects
control activities such as environmental impact or pest responses,
is regularly monitored and recorded, according to
work instructions, OHS requirements and
protocols and standards
1.2 Progress report is prepared and submitted to
supervisor as required, according to farm work
procedures
2. Address 2.1 Any gap or deviation from expected results of
performance of control activities is reported to supervisor
control activities according to standard procedures
2.2 Adjustments to control measures are
implemented, where necessary, according to
work instructions
2.3 Records are kept and updated regularly
____________________________________________________ 61
RANGE OF VARIABLES
VARIABLE RANGE
1. Pest management 1.1. Bio-control measures
activities 1.2. Physical control measures
1.3. Cultural management strategies
1.4. Chemical control measures
2.1. the safe operation and maintenance of
machinery and equipment including hydraulics
and guarding of exposed moving parts.
2.2. identifying hazards, assessing and
reporting risks.
2.4. safe lifting, carrying and handling
techniques.
2.5. manual handling systems and
procedures, handling and storage of hazardous
2.6. safe systems and procedures for
outdoor work including protection from solar
radiation, protection of people in the workplace,
3.6. OHS procedures
4. Record 4.1. Date and time of monitoring
4.2. Location
4.4. Success of treatments
4.5. Observable negative effects on the
environment
4.6. Effectivity of the control measures
implemented / results of application
____________________________________________________ 62
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidences that the

Competency candidate:
1.1 Monitored results of control activities and
provided feedback
1.2 Followed work instructions
The skills and knowledge required to monitor

results of control activities and provide feedback
must be transferable to a different work
environment. For example, this may include
different crops, control measures and
farms/areas.
2. Underpinning Knowledge Knowledge and understanding are essential to

and Attitude apply this standard in the workplace, to transfer
the skills to other contexts, and to deal with
unplanned events. The knowledge requirements
for this competency standard are listed below:
2.1. Types of control measures

2.2. Expected effects/impacts of control
measures
2.3. Possible remedial actions for
gaps/deviations between the effect/impact
of control measures and actual results
2.4. OHS requirements
2.5. Record keeping requirements
2.6. Reporting requirements
2.7. Monitoring requirements
Attitude:
2.8. Accuracy
2.10.Positive work values
2.11.Work ethics
2.12.Cost consciousness
2.13.Safety consciousness

the ability to:
Literacy:
3.1. Determine gaps/deviations between
expected effect/impact and actual results
3.2. Prepare and use properly tools,
equipment and machinery, including PPE,
____________________________________________________ 63
for pest management activities
3.3. Apply remedial actions, when necessary
Numeracy:
3.5. Collect data
3.6. Keep records
Interpersonal:
3.8. Communicate with farmers, team
members and supervisor
4.1. Vegetable farm or simulated workplace /
demo farm
4.2. Enterprise procedures relating to pest
management activities
6. Context for Assessment 6.1. Assessment should be in a workplace or in
a simulated workplace
6.2. Demonstration of competency over time
and on a number of occasions
____________________________________________________ 64
SECTION 3. TRAINING STANDARDS
These guidelines are set to provide the Technical and Vocational Education
and Training (TVET) providers with information and other important requirements to
consider when designing training programs for PEST MANAGEMENT
(VEGETABLES) NC II.
3.1 CURRICULUM DESIGN
Course Title: PEST MANAGEMENT ( VEGETABLES) NC II
Nominal Training Duration: 18 Hours (Basic)

14 Hours (Common)
280 Hours (Core)
312 Total Hours
Course Description:
The PEST MANAGEMENT (VEGETABLES) NC II Qualification consists of

competencies that a person must achieve in vegetable pest management in both
backyard and commercial farms. It covers the basic, common and core
competencies.
BASIC COMPETENCIES
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Participate in 1.1 Obtain and convey  Group  Demonstration
workplace workplace information discussion  Observation
communication 1.2 Complete relevant work  Interviews/
related documents  Interaction questioning
1.3 Participate in workplace
meeting and discussion
2. Work in a team 2.1 Describe and identify  Discussion  Demonstration

environment team role and  Observation
responsibility in a team  Interaction  Interviews/
2.2 Describe work as a team questioning
member
3. Practice career 3.1 Integrate personal  Discussion  Demonstration

professionalism objectives with  Observation
organizational goals  Interaction  Interviews/
3.2 Set and meet work questioning
priorities
3.3 Maintain professional
growth and
development
____________________________________________________ 65
4. Practice 4.1 Evaluate hazard and  Discussion  Observation
occupational risks  Interview
health and 4.2 Control hazards and  Plant tour
safety risks
 Symposium
4.3 Maintain occupational
health and safety
awareness
COMMON COMPETENCIES
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Apply safety 1.1. Determine areas of  Self-paced/  Oral/Written
measures in concern for safety modular Interviews
farm operations measures  Lecture/  Direct
1.2. Apply appropriate safety Discussion Observation
measures
 Interaction  Practical
1.3. Safekeep/maintain/ Demonstration
 Practical
dispose tools, materials
Demonstration
and outfit.
 Visit/tour
2. Use farm tools 2.1. Prepare and use farm  Self-paced/  Oral/Written
and equipment tools modular Interviews
2.2. Prepare and operate  Lecture/  Direct
farm equipment Discussion Observation
2.3. Perform preventive  Interaction  Practical
maintenance Demonstration
 Practical
procedures/practices
Demonstration
 Visit/tour
3. Perform 3.1. Perform estimation  Self-paced/  Oral/Written

estimation and 3.2. Perform basic workplace modular examination
basic calculation calculation  Lecture/  Practical
3.3. Apply corrective Discussion exercise
measures as necessary  Interaction
 Practical
Exercise
____________________________________________________ 66
CORE COMPETENCIES
Unit of
Learning Outcomes Methodology Assessment
Competency
Approach
1. Conduct field 1.1. Assess the  Lecture/  Direct

assessment area Discussion observation
1.2. Identify the  Direct with oral
pest and their natural observation questioning
enemies, and other  Practical  Practical
beneficial organisms demonstration demonstration
1.3. Collect data with oral
related to natural questioning
enemy populations  Portfolio
and pest infestations assessment
1.4. Maintain
records and provide
feedback
2. Apply bio- 2.1. Identify target pests  Lecture/  Direct
control and their natural Discussion observation
measures enemies, and other  Direct with oral
beneficial organisms observation questioning
2.2. Select the bio-control  Practical  Practical
activities and prepare demonstration demonstration
for their with oral
implementation questioning
2.3. Implement control  Portfolio
activities assessment
2.4. Check performance of
control activities
4. Apply cultural 3.1. Identify target pests  Lecture/  Direct

management and their natural Discussion observation
strategies enemies, and other  Direct with oral
3.2. Select the cultural  Practical  Practical
management demonstration demonstration
strategies and prepare with oral
for their questioning
implementation  Portfolio
3.3. Implement control assessment
activities
3.4. Check performance of
control activities
____________________________________________________ 67
4. Apply physical 4.1. Identify target  Lecture/  Direct
control pests and their natural Discussion observation
enemies, and other  Direct with oral
4.2. Select the  Practical  Practical
physical control demonstration demonstration
measures and with oral
prepare for their questioning
implementation  Portfolio
4.3. Implement assessment
control activities
4.4. Check
performance of control
activities
5.Apply chemical 5.1. Identify the target

control pests and their natural  Lecture/  Direct
enemies Discussion observation
5.2. Select the appropriate  Direct with oral
chemical observation questioning
5.3. Prepare for the  Practical  Practical
application of the demonstration demonstration
chemical with oral
5.4. Apply chemical questioning
5.5. Clean up following  Portfolio
application assessment
5.6. Record chemical
control activities
5.7. Transport, handle and
store chemicals
6. Monitor results 6.1. Check performance of  Lecture/  Direct

of pest control activities Discussion observation
management 6.2. Address performance  Direct with oral
activities and of control activities observation questioning
provide  Practical  Practical
feedback demonstration demonstration
with oral
questioning
 Portfolio
assessment
____________________________________________________ 68
3.2 TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum.

Delivery should be guided by the 10 basic principles of competency-based
TVET.
o The training is based on curriculum developed from the

competency standards;
o Learning is modular in its structure;
o Training delivery is learner-centered and should accommodate
individualized and self-paced learning strategies;
o Training is based on work that must be performed;
o Training materials are directly related to the competency
standards and the curriculum modules;
o Assessment is based in the collection of evidence of the
performance of work to the industry required standard;
o Training program allows for recognition of prior learning (RPL)
or current competencies;
o Training allows for multiple entry and exit; and
o Training programs are registered with UTPRAS.
The competency-based TVET system recognizes various types of

delivery modes, both on and off-the-job as long as the learning is driven by
the competency standards specified by the industry. The following training
modalities may be adopted when designing training programs:
o The dualized mode of training delivery is preferred and
recommended. Thus programs would contain both in-school and
in-industry training or fieldwork components. Details can be
referred to the Dual Training System (DTS) Implementing Rules
and Regulations.
o Modular/self-paced learning is a competency-based training
modality wherein the trainee is allowed to progress at his own
pace. The trainer facilitates the training delivery
o Peer teaching/mentoring is a training modality wherein fast
learners are given the opportunity to assist the slow learners.
o Supervised industry training or on-the-job training is an
approach in training designed to enhance the knowledge and
skills of the trainee through actual experience in the workplace
to acquire specific competencies prescribed in the training
regulations.
o Distance learning is a formal education process in which
majority of the instruction occurs when the students and
instructor are not in the same place. Distance learning may
____________________________________________________ 69
employ correspondence study, or audio, video or computer
technologies.
o Project-Based Instruction is an authentic instructional model or
strategy in which students plan, implement and evaluate
projects that have real world applications.
3.3 TRAINEE ENTRY REQUIREMENTS
Trainees or students wishing to enroll in this course should possess

the following requirements:
 Ability to communicate, both orally and in writing; and
 Physically fit and mentally healthy as certified by a Public Health
Officer.
4.1 LIST OF TOOLS, EQUIPMENT AND MATERIALS
Recommended list of tools, equipment and materials for the training of 25

trainees for Pest Management for Vegetables NC II.
QTY TOOLS QTY EQUIPMENT QTY MATERIALS

5 vegetables
5 pcs Measuring cup 5 pcs Knapsack sprayer different
samples
10 pcs Shovel 1pc Power sprayer 5 pests
different
samples
5 pcs Light hoe 1unit Mower 5 repellant and
different trap crops
samples
1 unit Tractor/carabao 5 beneficial
25 pcs Bolo different organisms
samples
1 pc Harrow 25 pcs Protective
eyewear
1 pc Animal-drawn 25 pairs Rubber boots
plow
1 pc Disc plow 25 pairs Gloves
5 pcs Cutting tools 1unit Overhead 25 pcs Mask
projector/LCD
projector
5 sets Digging tools 5 units Computer 25 pcs Hearing
protection
5 sets Knife 5 pcs Catching nets
5 pcs Pruning shears OTHERS Botanical
pesticides
25 pcs Trowel 1 lot Storage area 5 bottles Fungicides
25 pcs Sprinklers 5 bottles Insecticides
15 pcs Rake  Cleaning
____________________________________________________ 70
agents (e.g.
detergent,
soap)
10 pcs Broomstick  5 pcs Cloth
5 pcs Container  5 sacks Mulching
materials
25 pcs Hat LEARNING 3 sacks Rice hull
MATERIALS
2 pcs Storage Instructional 5 pcs Pail
tools/cabinet supplies and
materials
10 pcs Scissors Reference 3 rolls Rope
materials / books
5 pcs Calculator Visual aids 250 pcs Agri bags,
plastic
Procedural
manuals
5 pcs Marking pens
25 pcs Pens
25 pcs Pencils
25 pcs Notebooks
5 reams Bond paper
3 dozens Paper clips
1 kit First aide
supplies/
medicine
3.5 TRAINING FACILITIES
Based on a class size of 25 students/trainees
SPACE REQUIREMENT SIZE IN METERS AREA IN SQ. TOTAL AREA IN SQ.

METERS METERS
A. Building
(permanent)
 Student/Trainee 2.00 x 2.00 per
Working Space student trainee 4.00 per student 100.00
 Lecture Room 7.00 x 5.00 35.00 35.00
 Learning Resource 3.00 x 5.00 15.00 15.00
Center (Library)
 Facilities/Equipment/ 39.30
Circulation Area
(30% of teaching
accommodation)
 Store room 4.00 x 4.00 16.00 16.00
____________________________________________________ 71
B. Experimental Land 5.00 per student 125.00 125.00
Area (Vegetable trainee
Farm)*
* Experimental area may vary depending on availability of land and type of vegetable.
3.6 TRAINER’S QUALIFICATIONS FOR PEST MANAGEMENT

(VEGETABLES) NC II
TRAINER QUALIFICATION (TQ II)

 Must be a holder of Pest Management for Vegetables NC II or its equivalent
 Must have undergone training on Training Methodology II (TM II) or equivalent
in training/experience
 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 issue by the Professional Regulatory Commission)
* Optional: Only when required by the hiring institution
Reference: TESDA Board Resolution No. 2004-03
3.7. INSTITUTIONAL ASSESSMENT
Institutional assessment is undertaken by trainees to determine their

achievement of units of competency. A certificate of achievement is issued for
each unit of competency.
____________________________________________________ 72
SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION
ARRANGEMENTS
4.1. To attain the National Qualification of PEST MANAGEMENT

(VEGETABLES) NC II, the candidate must demonstrate competence in
all the units listed in Section 1. Successful candidates shall be
awarded a National Certificate signed by the TESDA Director General.
4.2. The qualification of PEST MANAGEMENT (VEGETABLES) NC II may

be attained through accumulation of Certificates of Competency
(COCs) in the following areas:
4.2.1. Conduct field assessment

4.2.2. Apply bio-control measures
4.2.3. Apply cultural management strategies
4.2.4. Apply physical control measures
4.2.5. Apply chemical control measures
4.2.6. Monitor results of control activities and provide feedback
Successful candidates shall be awarded Certificates of Competency

(COCs).
4.3. Upon accumulation and submission of all COCs required for the
relevant units of competency comprising this qualification, an individual
shall be issued the corresponding National Certificate.
4.4. Assessment shall focus on the core units of competency. The basic
and common units shall be integrated or assessed concurrently with
the core units.
4.5. The following are qualified to apply for assessment and certification:
4.5.1. Graduates of formal, non-formal and informal including

enterprise-based training programs
4.5.2. Experienced Workers (wage employed or self-employed)
4.6. The guidelines on assessment and certification are discussed in detail

in the Procedures Manual on Assessment and Certification and
Guidelines on the Implementation of the Philippine TVET Qualification
and Certification System (PTQCS).
____________________________________________________ 73
COMPETENCY MAP FOR PEST MANAGEMENT (VEGETABLES)
CORE COMPETENCIES
Conduct field Apply bio-control Apply cultural Apply physical control Apply chemical Monitor results of
assessment measures management measures control measures pest management
strategies activities and
provide feedback
COMMON COMPETENCIES
Apply Safety Use Farm Tools and Perform Estimation and

Measures In Farm Equipment Basic Calculation
Operations
BASIC COMPETENCIES
Receive and Work Demonstrate Practice Participate in Work in a Practice career Practice Lead Lead small
respond to with work values housekeepin workplace team professionalism occupational workplace teams
workplace others g procedures communication environment health and communication
communication safety
procedures
Develop and Solve Use Use relevant Utilize Develop Apply problem Plan and Collect, Promote
practice problems mathematical technologies specialized teams and solving organize analyze and environmenta
negotiation related concepts communication individuals techniques in the work organize l protection
skills to work and skills workplace information
activities techniques
____________________________________________________ 74
DEFINITION OF TERMS
Beneficial organisms - organisms such as parasite, predator, pollinators and

volunteer or cultivated plants that out-compete the weeds, insects and other non-
vertebrates, and micro organisms that attack the weeds.
Biological control - the use of living organisms such as parasites, predators,

among others, to control pests
Botanical pesticides – indigenous plants with insecticidal properties that are used
to control pests
Chemical – substance that is used to control pests
Chemical control – strategy for controlling pests employing the use of pesticides
Crop rotation – the practice of planting two or more crops in a regular succession
such that the crop that is susceptible to a serious pest is replaced with another crop
that is not susceptible, on a rotating basis.
Cultural management strategy – in relation to pest management refers to the

modification of the environment to lessen the area’s attractiveness to pests
Disease - results from the interaction of three factors: a susceptible host, a pathogen
(disease causing organism) and a favorable environment. It may be caused by
parasitic (e.g. fungi, bacteria, virus, mycoplasma, nematodes, and flowering parasitic
plants) and non-parasitic (e.g. lack or excess nutrients, unfavorable soil-weather
relations) factors
Furrowing - the final step in land preparation by making furrows or beds for
planting
Hilling up - the process of covering the applied fertilizer material by raising the soil
towards the base of the plant to stabilize its stand for better plant growth
Insect pest – a destructive or harmful insect
Integrated pest management (IPM) - a sustainable approach to managing pests

by combining biological, cultural, physical and chemical tools in a way that minimizes
economic, health, and environmental risks (National IPM Network)
Intercropping - the practice of cultivating two or more crops in the same space at
the same time
Irrigation – any method of supplying water to the plant to sustain growth

____________________________________________________ 75
Land preparation - process of readying the soil prior to planting to enhance the
successful establishment of the crop
Mulching – the process of covering the soil around the stem of a growing plant with
organic materials, plastic or other materials mainly to conserve soil moisture, prevent
soil erosion, suppress weed growth, prevent soil-borne diseases
Natural enemy – a beneficial insect or organism used for the control of insect pests
Pest - a living organism that has a damaging effect on plants and animals. It
includes insect pests, weeds, diseases, others (e.g. rats, birds, slugs, domestic
animals)
Pest management - strategy of maintaining pest populations below the economic

injury level through the use of any control measures that are ecologically,
economically and socially acceptable
Pesticide - any substance or mixture of substances intended for preventing,

destroying, repelling, or mitigating any pest
Physical control – also known as mechanical control, involve the use of barriers,
traps, or physical removal to prevent or reduce pest problems.
Pruning – the removal of diseased or weak parts of plants
Repellent crops – crops which repel destructive pests
Resistant variety – crop variety that can resist the adverse effects of pests and
unfavorable weather conditions
Sanitation - keeping the area clean of plants or materials that may harbor pests
Smudging - burning of plant debris to create a cleansing smoke bath
Thinning - the removal of undesirable plants
Tillage - the mechanical manipulation of the soil
Trap crops - alternate crops planted in an area to attract destructive pests and
reduce their impact on the specific crop
Weed - any undesirable plant
Wrapping - the practice of putting protective on the produce cover to protect them
from being attacked by pests. May include the use of newspapers, plastics, and
other materials.
____________________________________________________ 76
ACKNOWLEDGMENTS
The Technical Education and Skills Development Authority (TESDA) wishes to

extend gratitude and appreciation to the many representatives of business, industry,
academe and government agencies and labor groups who donated their time and
expertise to the development and validation of these Training Regulations.
PHILIPPINE CHAMBER OF AGRICULTURE AND FOOD, INC. (PCAFI)
THE TECHNICAL AND INDUSTRY EXPERT PANEL
DR. RODOLFO ESTIGOY MR. ALEJANDRO T. ESCANO

Chief President
Bureau of Postharvest Research and Philippine Chamber of Agriculture and Food,
Extension Inc.
Central Luzon State University, Science City MFI Bldg., Ortigas Avenue Extension, Pasig
of Muñoz, Nueva Ecija City
MR. EDWIN ANDOT DR. ALMA DELA CRUZ

President Professor
Chamber of Agriculture, Fisheries and Food Central Luzon State University
in Northern Mindanao Science City of Muñoz, Nueva Ecija
2nd Floor, United Way Bldg.
Capitol Compound, Cagayan de Oro City
Mr. Damaso Callo, Jr. Dr. Rodel Maghirang

Project Specialist Program Coordinator
ASEAN IPM Knowledge Center GMA High Value Commercial Crops
Program, Department of Agriculture
Mr. Oscar Edralin Mr. Nap Saavedra

Field Development Supervisor Vice President
DuPont Crop Protection Technical Development
Syngenta Philippines, Inc.
Mr. Peter Magdaraog
Agriculturist II
Crop Research Division,
Bureau of Plant Industry
The Participants in the National Validation of this Training Regulation:
Bureau of Plant Industry Eastwest Seed Co.

CropKing Chemicals Inc. Harbest Agribusiness Corp.
Crop Protection Cluster, Philippine Fruit and Vegetable Industries /
National Crop Protection Center, Department of Agrarian Reform
UP Los Baños
Department of Agriculture – RFU 5 UP Los Baños Pahinungod
The Management and Staff of the TESDA Secretariat
 QSO
____________________________________________________ 77

TR - Pest Management (Veg.) NC II

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3333

AGRICULTURE AND FISHERIES SECTOR

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

PEST MANAGEMENT (VEGETABLES) NC II

Section 1 PEST MANAGEMENT (VEGETABLES) NC II 1

Section 2 COMPETENCY STANDARDS 2

Section 3 TRAINING STANDARDS 65

Section 4 NATIONAL ASSESSMENT AND CERTIFICATION 73

DEFINITION OF TERMS 75-76

SECTION 1 PEST MANAGEMENT (VEGETABLES)

The PEST MANAGEMENT (VEGETABLES) NC II Qualification consists of

The qualification involves a certain level of decision-making on pest management

The units of competency comprising this qualification include the following:

Code BASIC COMPETENCIES

Code COMMON COMPETENCIES

Code CORE COMPETENCIES

A person who has achieved this Qualification is competent to be:

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

ELEMENT PERFORMANCE CRITERIA

ELEMENT PERFORMANCE CRITERIA

2. Sources of 2.1. Standard operating and/or other workplace

UNIT CODE : 500311107

3. Maintain 3.1 Trainings and career opportunities are identified and

2. Resources 2.1 Human

3. Trainings and career 3.1 Participation in training programs

4. Recognitions 4.1 Recommendations

5. Licenses and/or 5.1 National Certificates

1. Critical Aspects of Assessment requires evidence that the candidate:

2. Underpinning 2.1. Work values and ethics (Code of Conduct,

UNIT CODE : 500311107

2. Hazards/Risks May include but are not limited to:

3. Contingency May include but are not limited to:

4. PPE May include but are not limited to:

5. Emergency-related 5.1 Fire drill

6. OHS personal 6.1 Medical/Health records

1. Critical Aspects of Assessment requires evidence that the candidate:

2. Underpinning 2.1 OHS procedures and practices and regulations

3. Underpinning 3.1 Practice of personal hygiene

5. Methods of Competency may be assessed through:

UNIT TITLE : APPLY SAFETY MEASURES IN FARM

UNIT CODE : AGR321201

ELEMENT PERFORMANCE CRITERIA

1. Critical Aspects of Assessment requires evidence that the candidate:

2.2 Codes and Regulations

2.3 Tools and Equipment: Uses and Specification

4. Method of Competency in this unit must be assessed through:

6. Context of 6.1 Assessment may occur in the workplace or in a simulated

UNIT CODE: AGR321202

1. Critical Aspects of Assessment requires evidence that the candidate:

2.2 Codes and Regulations

2.3 Tools & Equipment: Uses and Specification

6. Context of 6.1 Assessment may occur in the workplace or in a

UNIT CODE: AGR321203

ELEMENT PERFORMANCE CRITERIA

1. Critical Aspects of Assessment requires evidence that the candidate:

2.2 Systems, Processes and Operations

4. Method of Competency in this unit must be assessed through:

5. Resource The following resources must be provided:

6. Context of 6.1 Assessment may occur in the workplace or in a

UNIT CODE : AGR321320