Organic Agriculture q4 Final

TECHNICAL VOCATIONAL AND LIVELIHOOD
DAILY LESSON PLAN
IN
ORGANIC AGRICULTURE PRODUCTION NC II
PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

Grade 11 - Quarter 4
1
DAILY LESSON PLAN IN ORGANIC AGRICULTURE
Session No: 1-2
2
Learning TVL-ORGANIC Grade Level 11
Area AGRICULTURE Quarter 4
Teaching Dates & Duration 120 mins
I. LEARNING OBJECTIVES
Content Standards The learner demonstrates an understanding of the basic
concepts, underlying theories and principles in the production of
various concoction and extracts..
Performance Standards The learner independently demonstrates the core competencies
in produces various concoction and extracts based on TESDA
Training Regulations.
Learning Competencies/Code *Clean, sanitize and secure work and storage areas
/TLE_AFOA912CO-IIIa-j-IVaj-1
Objectives
 Knowledge Produce cleaning materials.
 Skills Initiate cleaning and sanitizing of of the storage room.
 Attitude Show sincerity in securing work and storage areas.
 Values Listen to the importance of securing cleaning and sanitizing
working place.
II. CONTENT Prepare for the production of various concoction and extracts.
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Curriculum Guide in Organic Agriculture page 10.
Competency Based Learning Material for Third Year Horticulture
2. Learner’s Materials pages
NC II Pages 130-142.
3. Textbook pages
4. Additional Materials from Learning
Resource (LR) portal
https://www.ehow.com/how_6555440_clean-storage-
room.htmlhttps://edis.ifas.ufl.edu/fs077
B. Other Learning Resources https://www.bing.com/images/search?
view=detailV2&ccid=kmu8AueX&id=3CEB784910891B93DB2BF5
8618888F523D89C1F9&thid=OIP.
C. Supplies, Equipment, Tools, etc. Manila paper, scotch tapes, marker and others
IV. PROCEDURES
A. Introductory Activity
(5 minutes)
Direction: Make a short story about a picture and share in front of the class.
Note: You can use any available related pictures.

B. Activity Individual Activity
(7 minutes) Direction: Choose the correct answer by connecting a line from side A to side B.
A 3
1. Any product that is used to clean a. Abrasive
2. A product that uses abrasion to clean b. Detergent
3. Refers to the statistical destruction and c. Disinfection
removal of all living organisms. d. Sterilize
4
Session No: 3-4
5
VII. LEARNING OBJECTIVES
Learning Competencies/Code 1.12. Clean, free from contamination and must be “food grade”
quality tools, materials and equipment/TLE_AFOA912CO-IIIa-j-
IVaj-1
Objectives
 Knowledge Produce a reflection page about the result of a successful
cleaning of tools, materials and equipment.
 Skills Initiate cleaning of tools, materials and equipment.
 Attitude Practice the principles of proper handling of food through
cooking tinolang manok.
 Values Listen to the importance of food safety policies and procedures
for the cleanliness and safety of every individual.
VIII. CONTENT Prepare for the production of various concoction and extracts.
IX. LEARNING RESOURCES
D. References
7. Textbook pages
8. Additional Materials from Learning
Resource (LR) portal
https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/
http://www.hia.edu.au/wp-content/uploads/2013/08/
HLTFS207C-Follow-Basic-Food-Safety-Practices-course-notes.pdf
E. Other Learning Resources
https://www.bing.com/images/search?
q=cleaning+a+workplace+qoutes&qs=n&form=QBIR&sp=-
1&pq=cleaning+a+workplace+q
F. Supplies, Equipment, Tools, etc. Manila paper, scotch tapes, marker and others
X. PROCEDURES
G. Introductory Activity
(5 minutes)
Tell something about the picture.

H. Activity Group Activity
(7 minutes) Direction: Form a circle, when the music play, pass the cabbage paper and when the
music stop, stop passing the cabbage paper, peel the cabbage, read and answer the
question.
1. What is 2. How does 6 3. What are the

food safety food become importance of
to you? contaminated? proper food
handling?
7
Session No: 5-6
8
XIII.LEARNING OBJECTIVES
Learning Competencies/Code 1.13. Observe personal hygiene according to OHS
procedure/TLE_AFOA912CO-IIIa-j-IVaj-1
Objectives
 Knowledge Generate ideas about proper hygiene by watching a video
presentation.

Skills Make an album that shows personal hygiene.

Attitude Perform proper hand washing following the steps.

Values Influence others by applying proper hygiene all the time.
XIV. CONTENT Prepare for the production of various concoction and extracts.
XV. LEARNING RESOURCES
G. References
Competency Based Learning Material for Third Year Horticulture
NC II Pages 130-142.
11. Textbook pages
12. Additional Materials from
Learning Resource (LR) portal
https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/
http://www.hia.edu.au/wp-content/uploads/2013/08/
HLTFS207C-Follow-Basic-Food-Safety-Practices-course-notes.pdf
https://www.betterhealth.vic.gov.au/health/
conditionsandtreatments/personal-hygiene
view=detailV2&ccid=zuEwA2a6&id=245522447DB5BE1A5A6D28
H. Other Learning Resources
F1E7FE137AAD074D1B&thid=OIP.zuEwA2a63A2tTRFIxkQYNAHa
Dz&m
https://www.bing.com/videos/search?
q=Personal+Hygiene+Videos+for+Students&&view=
q=Personal+Hygiene+pictures&id=4A048F8AF9E91D2F0B9174BE
CF422E4ED1577EAE&FO
I. Supplies, Equipment, Tools, etc. Manila paper, scotch tapes, marker and others
XVI. PROCEDURES
M.Introductory
Activity Showing a video presentation about personal hygiene.
(5 minutes)
What is personal hygiene to you?

N. Activity Direction: Write Check (∕) if the statement show proper hygiene and (X) if it does
10
Session No: 7-8
11
XIX. LEARNING OBJECTIVES
various concoction and extracts.
Performance Standards The learner independently produces various concoction and
extracts based on TESDA Training Regulations.
Learning Competencies/Code 1.14. Prepare raw materials according to industry
practice/TLE_AFOA912CO-IIIa-j-IVaj-1
Objectives
 Knowledge Formulate ideas in identifying different raw materials in producing
various concoctions.
 Skills Arrange raw materials according to purpose.
 Attitude Perform the proper preparation of raw materials.
 Values Appreciate the importance of identifying raw materials for concoction
making as responsible consumerism.
XX. CONTENT Process concoctions
XXI. LEARNING RESOURCES
J. References
15. Textbook pages
https://www.bing.com/images/search?q=
%20qoutes&cbir=sbi&imageBin=&qs=n&form=QBIR&sp=-
K. Other Learning Resources
1&pq=qoutes&sc=8-
6&sk=&cvid=1AD23C36254643B4AE135FEE18B2B44B
L. Supplies, Equipment, Tools, etc. Manila paper, scotch tapes, marker and others
XXII. PROCEDURES
S. Introductory Activity Showing some of the real ingredients in making different concoctions then the
(5 minutes) teacher may ask the purpose of every ingredient.
T. Activity Pre-test
(10 minutes)
Direction: Choose and encircle the letter of the correct answer.
1. It is the process that produces useful substances for humans, animals and
plants through metabolism of microorganism.
a. Putrefaction b. Fermentation c. Decomposition d. Photosynthesis
2. Which of the following raw materials used in fermenting Oriental Herbal
Nutrient for insect repellent?
a. ripe mangoes b. papaya c. chili d. banana sucker
3. What will be the substitute ingredient you can use if the molasses is not
available?
a. Use vinegar c. Use muscovado sugar
b. Use white sugar d. Use brown sugar
4. What are the first thing to consider in producing various organic
concoctions and extracts?
a. Tools and equipment c. Procedure/Process
b. Available raw materials d. None of the above
5. Why do we need to choose appropriate raw materials for concoction
making?
a. To ensure the high quality result of the product.
b. To satisfy your wants.
12
c. To become a reliable producer.
d. To conserve the resources.
6. What will be the benefit of using banana sucker in fermentation?
13
Session No: 9
14
XXV.LEARNING OBJECTIVES
Learning Competencies/Code 1.15. Set fermentation procedure based on industry practice
Objectives
 Knowledge Formulate ideas in identifying various concoctions.
 Skills Make specific dates for the fermentation period of various organic
concoctions and extracts.
 Attitude Practice the proper counting of days as fermentation period for every
concoction.
 Values Value the importance of setting fermentation period for a higher
quality product.
XXVI. CONTENT Process concoctions
XXVII. LEARNING RESOURCES
M. References
19. Textbook pages
N. Other Learning Resources
q=fermentation+qoutes&FORM=HDRSC2
O. Supplies, Equipment, Tools, etc. Manila paper, scotch tapes, marker and others
XXVIII. PROCEDURES
Y. Introductory Activity
(3 minutes)
Question: Say something about the

picture.
Z. Activity Direction: identify the kinds of concoction inside the bottles.
(10 minutes)
Note: The teacher may prepare various sample of unlabeled concoctions and let
them smell, touch or taste it in order for them to identify it.
AA. Analysis Asks:
(5 minutes) 1. How do you find the activity?
2. Is it an enjoyable activity? Why?
BB. Abstraction Setting fermentation period
(15 minutes) Is very important in producing organic concoctions and extracts. It
always involve the process, day when to produce, day when to add some of the
ingredients in order to complete the production process and the day when to
harvest.
15 process that produces chemical changes in
Fermentation - is a metabolic
organic substrates through the action of enzymes. In biochemistry, it is narrowly
defined as the extraction of energy from carbohydrates in the absence of
oxygen. It is also the process that produces useful substances (alcohol, amino
16
Session No: 10-11
17
XXXI. LEARNING OBJECTIVES
Content Standards The learner demonstrates an understanding of the basic concepts,
underlying theories and principles in the production of various
concoction and extracts.
Learning Competencies/Code 1.16. Ferment various organic concoctions following to organic practices,
clean and free from synthetic chemicals raw materials/TLE_AFOA912CO-
IIIa-j-IVaj-1
Objectives
 Knowledge Plan appropriate tools and materials in Indigenous Microorganism (IMO)
making.
 Skills Make Indigenous Microorganism (IMO).
 Attitude Follow the procedure in producing concoction.
 Values Recognize the benefits of producing Indigenous Microorganism (IMO).
XXXII. CONTENT Process concoctions
XXXIII. LEARNING RESOURCES
P. References
23. Textbook pages
Q. Other Learning Resources
R. Supplies, Equipment, Tools, etc. Cooked rice/corn, molasses/muscovado sugar, pail, rubber band,
coco crudo cloth/manila paper and marker.
XXXIV. PROCEDURES
EE. Introductory Presentation of the tools and materials needed in IMO making
Activity
(5 minutes)
FF.Activity 1. Search the materials needed in cooking rice.

(30 minutes) 2. Cook 1 kilo of rice or corn.
3. Let it cool.
GG. Analysis Ask:
(5 minutes) 1. After cooking your rice, how do you feel?
2. Are ready to produce your own concoction?
HH. Abstraction
(28 minutes) Fermentation Process
Indigenous Microorganisms (IMO) - are a group of innate microbial consortium

that inhabits the soil and the surfaces of all living things inside and outside which
have the potentiality in bio 18 degradation, bio leaching, bio composting, nitrogen
fixation, improving soil fertility and as well in the production of plant growth.
Materials:
19
Session No: 12-13
20
XXXVII. LEARNING OBJECTIVES
Learning Competencies/Code 1.16. Ferment various organic concoctions following to organic
practices/TLE_AFOA912CO-IIIa-j-IVaj-1
Objectives
 Knowledge Plan appropriate tools and materials in Fermented Plant Juice (FPJ)
making.
 Skills Make Fermented Plant Juice (FPJ).
 Values Recognize the benefits of producing Fermented Plant Juice (FPJ).
XXXVIII. CONTENT Process concoctions
XXXIX. LEARNING RESOURCES
S. References
27. Textbook pages
T. Other Learning Resources
U. Supplies, Equipment, Tools, etc. Manila paper, scotch tapes, marker, plant material, molasses, cloth,
etc.
XL. PROCEDURES
KK. Introductory Presentation of the tools and materials needed in Fermented Plant Juice making
Activity
(5 minutes)
What are the materials needed in fermenting plant juice?

LL. Activity Direction: Gather plant material for concoction making.
(10 minutes)
MM. Analysis Ask:
(5 minutes) 1. After gathering the plant material, are you ready to ferment fermented plant juice?
2. Aside from plant material, what are the things to consider in the production of plant
juice?
NN. Abstraction
(30 minutes) Fermented Plant Juice (FPJ) - made from actively growing plant parts and fast
growing plants may contain natural growth hormones and mineralized nitrogen that
promotes plant growth.
Steps in Making Fermented21 Plant Juice

1. Collect the plant materials early in the morning while they are fresh and the
microorganisms are still present. Do not wash the plant materials.
22
Session No: 14
23
XLIII. LEARNING OBJECTIVES
Performance Standards The learner independently produces various concoction and extracts
based on TESDA Training Regulations.
Objectives
 Knowledge Plan appropriate tools and materials in Fermented Fruit Juice (FFJ) making.
 Skills Make Fermented Fruit Juice (FFJ).
 Values Recognize the benefits of producing Fermented Fruit Juice (FFJ).
XLIV. CONTENT Process concoctions
XLV. LEARNING RESOURCES
V. References
31. Textbook pages
https://www.bing.com/images/search?q=fermented
%20qoutes&qs=n&form=QBIR&sp=-1&pq=fermented
W. Other Learning Resources
%20qoutes&sc=3-
16&sk=&cvid=2D1B3AA699CA4190B2C127543094A454
X. Supplies, Equipment, Tools, etc. Fruits, molasses or muscovado, pail, rubber band, PPE,IMO, coco
crudo clothe or manila paper, scotch tapes, marker and others
XLVI. PROCEDURES
QQ. Introductory Presentation of the tools and materials needed in Fermented Fruit Juice making
Activity
(4 minutes)
Name the materials needed in

fermenting fruit juice.
RR. Activity Direction: Arrange the steps in fermenting fruit juice. Write the number on the space
(5 minutes) provided for before the steps.
___Chop the materials into small pieces.
___Put 1 kg chopped materials in a basin, add 1 kg crude sugar or molasses, and
then mix thoroughly with your bare hands.
___Collect ripe sweet fruits or vegetables.
___Put the mixture in a net bag or cloth bag.
___Cover the pot or pail with paper or cloth and secure with a string or rubber band.
___Store the container with the bagged mixture for 7 days in a cool dry shady place.
___Collect the fermented extracts and preserve in dark colored glass jar.
24
Answer key: 2314567
SS.Analysis Ask:
(3 minutes) How do find the activity? Why?
25
Session No: 15-16
26
XLIX. LEARNING OBJECTIVES
Objectives
 Knowledge Plan appropriate tools and materials in Fermenting Fish Amino Acid (FAA).
 Skills Make Fish Amino Acid (FAA).
 Attitude Follow the procedure correctly in producing concoction.
 Values Recognize the benefits of producing Fish Amino Acid (FAA).
L. CONTENT Process concoctions
LI. LEARNING RESOURCES
Y. References
35. Textbook pages
Z. Other Learning Resources https://www.organicadvices.com/fish-amino-acid-usage.
AA. Supplies, Equipment, Tools, etc. Fish or snail, molasses/muscovado sugar, rubber band, white
cloth/manila paper, IMO, pail or basin, Personal Protective
Equipment (PPE) (Apron, gloves, hairnet, boots, mask)
LII. PROCEDURES
WW. Introductory Showing a video presentation on how to make Fish Amino Acid.
Activity
(5 minutes)
Note. In the absence of video

presentation, you can simply
present all the necessary tools and
materials needed in the production
of Fish Amino Acid (FAA) and let
them identify.
XX. Activity Direction: Using the graphic organizer give the benefits of using Fish Amino Acid on
(10 minutes) plants. Present your output in front of the class within 1 minute.
YY. Analysis Ask:

(5 minutes) After discovering the benefits of
27FAA, do you want to ferment your own FAA?
ZZ.Abstraction
(30 minutes)
Fish Amino Acid (FAA) - is a liquid made from fish. FAA is of great value to both
28
Session No: 17-18
29
LV. LEARNING OBJECTIVES
Objectives
 Knowledge Plan appropriate tools and materials in Fermenting Oriental Herbal
Nutrient (OHN).
 Skills Make fermented Oriental Herbal Nutrient (OHN).
 Values Recognize the benefits of producing Oriental Herbal Nutrient (OHN).
LVI.CONTENT Process concoctions
LVII. LEARNING RESOURCES
BB. References
39. Textbook pages
CC.Other Learning Resources School garden
DD. Supplies, Equipment, Tools, etc. Panyawan,sili, ginger, garlic, molasses/muscovado sugar, rubber
band, white cloth/manila paper, IMO, pail or basin, Personal
Protective Equipment (PPE) (Apron, gloves, hairnet, boots, mask)
LVIII. PROCEDURES
CCC. Introductory
Activity Showing a video presentation on how to make Fish Amino Acid.
(5 minutes)
Note. In the absence of video presentation, you can simply present all the necessary
tools and materials needed in the production of Oriental Herbal Nutrient (OHN).
DDD. Activity Direction: Weigh the materials needed in concoction making.

(10 minutes)
EEE. Analysis Ask:
(5 minutes) 1. After weighing the ingredients, what are the appropriate ratio needed in the
fermentation?
2. Why do we need to follow correct ratio and proportions of the ingredients
needed in the fermentation?
30
FFF. Abstraction Oriental Herbal Nutrient (OHN)- is a very important input in Natural Farming. It is
(30 minutes) made from herbs which are full of energy and function to increase plant robustness,
to sterilize and keep plants warm. OHN revitalizes crops and activates their growth.
31
Session No: 19
32
LXI. LEARNING OBJECTIVES
Objectives
 Knowledge Plan appropriate tools and materials in the fermentation of Lactic Acid
Bacterium Serum (LABS/LAS).
 Skills Make Lactic Acid Bacterium Serum (LABS/LAS).
 Values Recognize the benefits of producing Lactic Acid Bacterium Serum
(LABS/LAS).
LXII. CONTENT Process concoctions
LXIII. LEARNING RESOURCES
EE. References
43. Textbook pages
https://www.bing.com/images/search?q=fermentation
%20qoutes&qs=n&form=QBIR&sp=-1&pq=ferme
FF. Other Learning Resources
%20qoutes&sc=8-
12&sk=&cvid=2CA82675B2F843C886E6B310E17E2C43
GG. Supplies, Equipment, Tools, etc. Wash rice/hugas bigas, fresh milk, molasses/muscovado sugar,
rubber band, white cloth/manila paper, IMO, pail or basin,
Personal Protective Equipment (PPE) (Apron, gloves, hairnet,
boots, mask)
LXIV. PROCEDURES
III. Introductory Activity
(5 minutes)
33
Tell something about the picture.

JJJ. Activity Group Activity
Session No: 20-21
34
School BPTMNHS Grade Level 11
Teacher ROSIE C. BALDELOVAR Quarter 4
Learning TVL-ORGANIC Teaching Dates & Duration 120 mins
Area AGRICULTURE
LXVII. LEARNING OBJECTIVES
Objectives
 Knowledge Plan appropriate tools and materials in the fermentation of Natural
Attractant for Flying Pests.
 Skills Make Natural Attractant for Flying Pests.
 Values Recognize the benefits of producing Natural Attractant for Flying Pests.
LXVIII. CONTENT Process concoctions
LXIX. LEARNING RESOURCES
HH. References
47. Textbook pages
https://www.bing.com/images/search?q=attractant
II. Other Learning Resources %20qoutes&qs=n&form=QBIRMH&sp=-1&pq=&sc=0-
0&sk=&cvid=48EA6C2BF72E46D28E4427F84751CB08
JJ. Supplies, Equipment, Tools, etc. Vinegar, plastic bottles, molasses/muscovado sugar, rubber
band, white cloth/manila paper, FPJ, ladle, kaldero, pail or basin,
boots, mask)
LXX. PROCEDURES
OOO. Introductory
Activity
(5 minutes)
Share your observation about the picture.
Note: The teacher may show a real or picture of an object that serves as pests attractant
and let the learners share their knowledge about it.
PPP. Activity Group Activity:

(30 minutes) Direction:
1. Collect at least 5 pieces of 1.5 liters of plastic bottles in your community.
2. Clean and sterilize the bottles.
3. Let it dry.
QQQ. Analysis Ask:
(5 minutes) After having an activity, how do
35you feel?
RRR.Abstraction
(10 minutes)
Session No: 22-23
36
LXXIII. LEARNING OBJECTIVES
Objectives
 Knowledge Plan appropriate tools and materials in the fermentation of Calcium
Phosphate (CalPhos).
 Skills Make Calcium Phosphate (CalPhos).
 Values Recognize the benefits of producing Calcium Phosphate (CalPhos).
LXXIV. CONTENT Process concoctions
LXXV. LEARNING RESOURCES
KK. References
51. Textbook pages
LL. Other Learning Resources
MM. Supplies, Equipment, Tools, Vinegar, eggshell, molasses/muscovado sugar, rubber band, white
etc. cloth/manila paper, charcoal, pail or basin, Personal Protective
Equipment (PPE) (Apron, gloves, hairnet, boots, mask)
LXXVI. PROCEDURES
UUU. Introductory
Activity
(5 minutes)
37
What is the diagram all about?
VVV. Activity Group Activity:
(30 minutes) Direction:
4. Collect an eggshell or bones.
Session No: 24-25
38
LXXIX. LEARNING OBJECTIVES
Learning Competencies/Code 1.17. Harvest concoctions based on the fermentation period of the
concoction /TLE_AFOA912CO-IIIa-j-IVaj-1
Objectives
 Knowledge Plan appropriate tools and materials in harvesting various
 Skills Make concoctions and extracts based on the fermentation
period of the concoction.
 Attitude Practice the proper harvesting methods.
 Values Appreciate the importance of proper collection and harvesting of
fermented extracts as responsible consumerism.
LXXX. CONTENT
LXXXI. LEARNING RESOURCES
NN. References
55. Textbook pages
OO. Other Learning Resources
q=harvesting+qoutes&FORM=HDRSC2
PP. Supplies, Equipment, Tools, etc. Colored glass jar, strainer, cloth or paper, string or rubber band,
“Tabo” or cup, wooden ladle
boots, mask), manila paper, scotch tapes, and marker.
LXXXII. PROCEDURES
AAAA. Introductory
Activity
(5 minutes)
Look at this picture. What do you think

they are doing?
BBBB. Activity *The teacher may search and show simple video presentation on how to harvest
(10 minutes) various concoctions and extracts.
CCCC. Analysis Ask:
(5 minutes) 1. What is the video presentation all about?
2. How will you harvest fermented extracts?
3. Why do we need to harvest various concoctions and extracts? Explain.
DDDD. Abstraction HARVESTING
(30 minutes)
Harvesting of various concoctions are very important. It is always involve
the things to be done in harvesting process, materials, tools and the procedure
to follow. 39
Harvesting tools and materials

*Colored glass jar-used to preserve fermented extracts.
40
Session No: 26-27
41
LXXXV. LEARNING OBJECTIVES
Learning Competencies/Code 1.18. Contain concoctions in sanitized bottles and containers /
TLE_AFOA912CO-IIIa-j-IVaj-1
Objectives
 Knowledge Formulate ideas in identifying different agents in sanitizing bottles
and containers.
 Skills Initiate in cleaning and sanitizing bottles and containers for
concoction packaging.
 Attitude Perform the proper sanitizing of bottles and containers.
 Values Appreciate the importance of sanitizing the bottles and containers
for higher quality production.
LXXXVI. CONTENT
LXXXVII. LEARNING RESOURCES
QQ. References
59. Textbook pages
RR. Other Learning Resources Cookery 9 learning module page 32
SS.Supplies, Equipment, Tools, etc. Cleaning agents, sponge, hot and cold water, bottles and containers,
Personal Protective Equipment (PPE) (Apron, gloves, hairnet, boots,
mask), manila paper, scotch tapes, marker.
LXXXVIII. PROCEDURES
GGGG. Introductory Showing different bottles and containers to be sanitized and let the learners explain the
Activity benefits of sanitizing bottles and containers.
(5 minutes)
HHHH. Activity Given the scrambled letters below, unscramble them to get a word or a group of
(10 minutes) words related to cleaning and sanitizing. Write your answer opposite each item.
1. AINSZTEI - ________________________
2. PENMEQUTI - ________________________
3. NGILCAEN - _________________________
4. COOCTINCON - ________________________
5. MARIATELS - _________________________
6. COEINRSNTA - ________________________
7. BOLESTT - ___________________________
ANSWER KEY: 1. SANITIZE 2. EQUIPMENT 3. CLEANING 4. CONCOCTION 5.

MATERIALS 6. CONTAINERS 7. BOTTLES
IIII. Analysis Ask:
(5 minutes) 1. How do you find the activity? Easy or difficult? Why?
JJJJ. Abstraction
(30 minutes) SANITATION- Is the process of keeping places or objects free from dirt, infection, or
disease. By removing waste, trash and garbage by cleaning it.
CLEANING-Is the process of removing dirt from a surface, such as a dish, glass,
42
bottles or containers. Cleaning is done with a cleaning agent that removes dirt, soil,
or other substances. The right cleaning agent must be selected because not all
cleaning agents can be used on food-contact surfaces. (A food-contact surface is the
surface of equipment or utensil that
43
Session No: 28-29
44
XCI.LEARNING OBJECTIVES
Learning Competencies/Code 1.19. Label and tag packaged concoctions according to industry practice/
Objectives
 Knowledge Produce the materials needed in labeling and tagging concoctions.
 Skills Design labels and tags for packing concoctions.
 Attitude Perform the proper labeling and tagging of concoction bottles and
containers.
 Values Appreciate the importance of properly labeled and tagged concoctions for
a beautiful and presentable higher quality product.
XCII. CONTENT
XCIII. LEARNING RESOURCES
TT.References
63. Textbook pages
UU. Other Learning Resources
VV. Supplies, Equipment, Tools, etc. Bottles, containers, scotch tapes, label and tags, sealer, plastic seal,
printer, stickers, scissor, Personal Protective Equipment (PPE)
(Apron, gloves, hairnet, boots, mask)
XCIV. PROCEDURES
MMMM. Introductory
Activity
(5 minutes)
Courtesy Pictures of BPTMNHS Students
Describe what they are doing?

NNNN. Activity Direction:
(30 minutes) 1. Design a lay-out of your label
45 and tags.
2. Print out the label.
3. Cut it using a pair of scissors.
OOOO. Analysis Ask:
46
Session No: 30-31
47
XCVII. LEARNING OBJECTIVES
Learning Competencies/Code 1.20. Store package concoctions following the organic practices
Objectives
 Knowledge Generate ideas in identifying the factors to consider in storing
package concoctions.
 Skills Arrange package concoctions.
 Attitude Follow the organic practices of storing package concoctions and
extracts.
 Values Appreciate the guidelines of properly storing and handling of
concoctions.
XCVIII. CONTENT
XCIX. LEARNING RESOURCES
WW. References
67. Textbook pages
https://www.bing.com/videos/search?
q=+storing+liquid+fertilizers&&view=detail&mid=EB1DAFC50C7BF2A
0EF54EB1DAFC50C7BF2A0EF54&&FORM=VRDGAR
XX. Other Learning Resources https://www.bing.com/images/search?
q=storing+practices+qoutes&qs=n&form=QBIR&sp=-
1&pq=storing+practices+qoutes&sc=0-
24&sk=&cvid=8306D9BA5B8F4ABB8C8BF57BB6E0DFF8
YY. Supplies, Equipment, Tools, etc. Manila paper, scotch tapes, marker and others
C. PROCEDURES
SSSS. Introductory Showing a video presentation on how to store concoctions.
Activity
(5 minutes)
Question:
What have you learned from the video presentation?
Note: In the absence of video presentation, you can present a picture related to
proper storage of liquid fertilizers.
TTTT. Activity Group Activity:

(10 minutes) Direction: Give the factors to consider in storing package concoctions. Report your
output in front of the class. 48
49
Session No: 32-33
50
CIII.LEARNING OBJECTIVES
Learning Competencies/Code 1.21. Record production of concoctions based on industry practice/
Objectives
 Knowledge Formulate ideas in identifying the content of production record.
 Skills Design a record for concoction production.
 Attitude Perform record keeping correctly.
 Values Value the importance of record keeping.
CIV. CONTENT
CV. LEARNING RESOURCES
ZZ. References
71. Textbook pages
AAA. Other Learning Resources
BBB.Supplies, Equipment, Tools, etc. Manila paper, scotch tapes, marker and others
CVI. PROCEDURES
YYYY. Introductory Showing an example of record book to students and let them ask the value of it.
Activity
(5 minutes)
ZZZZ. Activity Individual or Group Activity:
(10 minutes) Direction: Explain the importance of record keeping in the production of various
AAAAA. Analysis Ask:
(5 minutes) 1. What are the factors to consider in designing your record in the production of
concoctions?
2. Why do we need to consider those factors? Explain.
BBBBB. Abstraction An example of Production Record for Concoction
( 60 minutes)
Name of Date of Kind of Date of
Concoction Production ingredients Harvest
Added/Date of
Additional
Ingredients
Indigenous January 30, Molasses/ February 14,
Microorganism 2019 February 04, 2019
(IMO) 2019
Fermented
Plant Juice (FPJ)
Fermented Fruit
Juice (FFJ)
Fish Amino Acid
(FAA)
Cacium
Phosphate 51
(CalPhos)
Oriental Herbal
Nutrient (OHN)
52

Organic Agriculture q4 Final

Uploaded by

Copyright:

Available Formats

Organic Agriculture q4 Final

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Organic Agriculture q4 Final

Uploaded by

Copyright:

Available Formats

TECHNICAL VOCATIONAL AND LIVELIHOOD

DAILY LESSON PLAN

ORGANIC AGRICULTURE PRODUCTION NC II

PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

Session No: 1-2

Note: You can use any available related pictures.

Tell something about the picture.

1. What is 2. How does 6 3. What are the

What is personal hygiene to you?

Question: Say something about the

FF.Activity 1. Search the materials needed in cooking rice.

Indigenous Microorganisms (IMO) - are a group of innate microbial consortium

What are the materials needed in fermenting plant juice?

Steps in Making Fermented21 Plant Juice

Name the materials needed in

Note. In the absence of video

YY. Analysis Ask:

DDD. Activity Direction: Weigh the materials needed in concoction making.

Tell something about the picture.

Share your observation about the picture.

PPP. Activity Group Activity:

Look at this picture. What do you think

Harvesting tools and materials

ANSWER KEY: 1. SANITIZE 2. EQUIPMENT 3. CLEANING 4. CONCOCTION 5.

Courtesy Pictures of BPTMNHS Students

Describe what they are doing?

TTTT. Activity Group Activity:

You might also like