CBC Organic Final

TESDA-OP-CO-01-F11
Rev. No. 00-03/08/17
COMPETENCY-BASED CURRICULUM
A. COURSE DESIGN
Course Title: ORGANIC AGRICULTURE PRODUCTION NC II
Nominal Duration/SIL: 232 HOURS/80 HOURS
Qualification Level: NC II
Course Description: This course is designed to enhance the knowledge, skills

and desirable attitudes in ORGANIC AGRICULTURE
PRODUCTION NC II in accordance with industry
standards. This Qualification consists of competencies
that a person must achieve to produce organic farm
products such as chicken and vegetables including
producing of organic supplements such as fertilizer,
concoctions and extracts. It has two (2) elective
competencies which are on raising organic hogs and
raising organic small ruminants.
Trainee’s Entry
requirements: Able to communicate both oral and written.
With good moral character.
Able to read and write;
Physically fit and mentally healthy as certified by a Public Health
Officer.
Qualification of Instructors/
Trainers: Trainers who will deliver the training on ORGANIC
AGRICULTURE PRODUCTION NC II should have the following:
 Must be a holder of National TVET Trainer Certificate I (TM I and NC)

 1 year relevant industry experience
 80 Hours teaching experience
CBC- Organic Agriculture Production NC II -1-

COURSE STRUCTURE:
BASIC COMPETENCIES:
NO. OF HOURS: (37HOURS)
Unit of Competency Module Learning Outcomes Methodology Nominal

Duration
1. Participate in Participating in 1.1 Obtain and  Provide
workplace workplace convey printed
comunication communication workplace materials
information.  Written test
1.2 Perform duties  Sharing of
following individual 4 HOURS
workplace ideas
instructions  Lecture/
1.3 Complete discussion
relevant work
related
documents
2. Work in a team Working in a team 2.1 Describe team  Provide
environment environment role and scope printed
2.2 Identify own materials
role and  Written test 4HOURS
responsibility  Sharing of
within team ideas
2.3 Work as a
team member
3. Solve/address Solving/ 3.1Identify  Provide
general addressing routine printed
workplace general problems materials
problems workplace 3.2Look for  Written
problems solutions to examinatio
routine 4 HOURS
n
problems  Oral
3.3Recommend recitation
solutions to
problems
4. Develop career Developin 4.1Manage one’s

and life g career emotion  Provide 6 HOURS
decisions and life 4.2Develop hand-
decisions reflective outs
practice
4.3Boost self-  Group
confidence Discussi
and develop on
self-
regulation  Interacti
4.4 Integrate on
GAD
4.5Identify
GMRC
4.6 Apply
Practices of
Green TVET

5. Contribute to Contributi 5.1Identify
workplace ng to opportunities  Provide 4 hours
innovation workplace to do things hand-
innovation better outs
5.2Discuss and
develop ideas  Group
with others Discussi
5.3Integrate on
ideas for
change in the  Interacti
workplace. on
6. Present Presenting 6.1Gather data/
relevant relevant information  Provide 4 hours
information informatio 6.2Assess hand-
n gathered outs
data/
information  Group
6.3Record and Discussi
present on
information
 Interacti
on
7. Practice Practicing 7.1Identify OSH

occupational occupatio compliance  Provide 4 hours
safety and nal safety requirements hand-
health policies and 7.2Prepare OSH outs
and procedures health requirements
policies for  Group
and compliance Discussi
procedure 7.3Perform tasks on
s in accordance
with relevant  Interacti
OSH policies on
and
procedures  Written
test
8. Exercise Exercising 8.1Identify the
efficient and efficient efficiency and  Provide 4 hours
effective and effectiveness hand-
sustainable effective of resource outs
practices in the sustainabl utilization
workplace e 8.2Determine  Group
practices causes of Discussi
in the inefficiency on
workplace and/or
ineffectivenes  Interacti
s of resource on
utilization
8.3Convey  Written
inefficient test
and
ineffective
environmenta
l practices

9. Practice Practicing 9.1Apply
entrepreneurial entrepren entrepreneuri  Group 4 hours
skills in the eurial al workplace Discussi
workplace skills in best practices on
the 9.2Communicate
workplace entrepreneuri  Interacti
al workplace on
best practices
9.3Implement  Written
costeffective test
operations
Common Competencies
No. of Hours (64)
Unit of Modules Learning Outcomes Methodology Nominal
Competenc Duratio
y n
1. Apply Applying 1.1Determine areas of  Self-paced/
safety safety concern for safety modular
measure measure measures  Lecture/ 20
in farm in farm discussion HOURS
operation operations 1.2Apply appropriate  Interaction
s safety measures  Practical
demonstration
1.3Safe keep/dispose  Written exam.
tools, materials and  Provide printed
outfit materials
2. Use farm Using 2.1Select and use farm  Self-paced/

tools and farm tools tools modular
equipme and  Lecture/
nt equipment 2.2Select and operate discussion
farm equipment  Interaction 20
 Practical HOURS
2.3Perform preventive demonstration
maintenance  Provide handouts
3. Perform Performin 3.1perform estimation  Self-paced/

estimatio g modular
n and estimation 3.2perform basic  Lecture/ 18
basic and basic workplace calculation discussion HOURS
calculati calculatio  Interaction
on n  Practical exercises
 Provide printed
materials
4. Perform Processing 4.1Collect farm wastes  Self-paced/

Records farm 4.2Identify and segregate modular
Keeping wastes wastes  Lecture/
4.3Treat and process discussion 3
farm wastes  Interaction HOURS
4.4Perform  Practical
housekeeping demonstration
 Written exam.

 Learning materials
5. Develop Developing 5.1 Seek information on the  Self-paced/ 3 hours
and and industry. modular
Update Updating 5.2 Update industry  Lecture/
Industry Industry knowledge
discussion
Knowledg Knowledge
e  Interaction
 Practical
demonstration
 Written exam.
 Learning materials
Core Competencies
No. of Hours (96)
Unit of Modules Learning Outcomes Methodology Nominal
Competen Duration
cy
1. Raise Raising 1.1Select healthy  Hands-on
Organic Organic stocks  Lectures/discussion
Chicken chicken 1.2 Determine suitable  Videos/Illustrations 30
chicken house  Demonstration HOURS
requirements  Written exam.
1.3 Install cage
(housing) equipment
1.4 Feed
Chicken(Provide feed
and implement
feeding practices)
1.5 Manage health and
growth of chicken
2. Produce Producing 2.1Establish nursery  Hands-on

Organic Organic  Lectures/discussion 24 hours
Vegetabl Vegetable 2.2Plant seedlings  Demonstration
e  Oral recitation
2.3Perform Plant Care
Activities (and
management)
2.4Perform Harvest and

Post Harvest
Activities
3. Produce Producing 3.1Manufacture basal  Hands-on 18 hours

organic organic fertilizer  Lectures/discussion
fertilizer fertilizer
 Videos/Illustrations
3.2 Manufacture foliar  Demonstration
fertilizer  Written exam.
 Actual observation
4. Produce Producing 4.1Prepare for the  Hands-on 24 hours

organic organic production of  Lectures/discussion
concoction concoctions various concoctions  Videos/Illustrations
s and and extracts
4.2Process concoctions  Demonstration
extracts
4.3 Package  Oral recitation
concoctions

Elective Competencies
No. of Hours (54)
Unit of Module Learning Outcomes Methodology Nominal

Competency Duration
1.Raise Raising 1.1 Choose/Select  Hands-on
Organic Hogs Organic healthy  Lectures/
Hogs domestic hogs discussion
1.2 Determine  Videos/ 24 HOURS
suitable hog Illustrations
house  Demonstratio
requirements n
1.3 Feed hogs  Written exam.
1.4 Manage health
and growth of
hogs
1.5 Finish hogs
2.Raise Raising 2.1 Choose/Select  Hands-on 30 hours
Organic Organic healthy breeders  Lectures/
Small Small discussion
Ruminants Ruminant 2.2 Determine suitable  Videos/
s small ruminant cage Illustrations
(housing) requirements  Demonstratio
n
2.3 Install cage  Written exam.
(housing)requirements
2.4 Feed small
ruminants
2.5 Manage health,
growth and
breeding of
small ruminants
2.6 Harvest(Finish)
ruminants
Assessment Methods: Upon the completion of each module, the trainee will be
Assessed through the following methods:
 Direct observation and questioning
 Oral interview and written test
 Portfolio
 Third party reports
 Practical demonstration
 Simulation activities or role play
Course Delivery: The program will build on the present knowledge, skills and
attitude of the participants; thus the conduct will be highly participative. The strategies
will focus on interactive, self-directed and reflective approaches. Lecture-discussion,
demonstration method and hands on workshop will be included in the conduct of the
program.

RESOURCES:
(List of recommended tools, equipment and materials for the training of 25 trainees for
Organic Agriculture Production NC II.
EQUIPMENT TO BE UTILIZED IN ALL UNIT OF COMPETENCY

Qty Units Description Qty Units Description
5 sets Desktop Computer 1 unit LCD projector with
Screen
1 unit Printer 1 unit Photo Copier
FOR EVERY COMPETENCY (COC)
1. RAISE ORGANIC CHICKEN
TOOLS:
5 pcs. Bolo 2 pcs. Sprinklers, 5 liters
5 pcs. Broomstick 1 units Step ladder 6 ft.
5 pcs. Plastic Pail (10 liter. 1 unit Storage tools/cabinet
capacity)
1 set Carpentry tools 5 pcs. Feeding trough
2 units Knapsack sprayer 5 pcs. Waterer/drinker, 1 liter capacity
5 pcs. Storage Container with 25 pcs. Rain coat
cap,15 liter capacity
3 units Weighing scale, 2 kilos 5 pcs Plastic cup, 1 liter capacity
capacity (2); 25 kilos capacity
(1)
5 pcs. Shovel 3 pcs. Waste cans/bag
5 pcs. Knives
EQUIPMENT:
1 unit Booth/temporary shed 1 unit Cart
1 unit Shredder 1 unit Wheel barrow
1 unit Fire Extinguisher
MATERIALS:
15 Kg. Feeds: starter, 5 liters Various Concoctions/Extracts
15 Kg. Feeds: grower 15 Kg. Feeds: finisher
25 pcs 21-day old chicks 25 pcs 60-day old chicken
8 Bags Rice Hull 1 Bag of Farm Soil
of 50kg.
50kgs Soil
1 Bag of Sand 50 pcs Bamboo poles
50kg.
Soil
50 meter Net, #10 mesh size 2 Kg. Monofilament Nylon#150
1 unit First Aid Kit 1 pc. Water Container Drum
15 pcs. Apron 10 pcs. Rags
5 pcs. Chopping Board 10 pcs. Waterer
10 pcs. Feeding trough 1 unit Feed Cart
2. PRODUCE ORGANIC VEGETABLES
TOOLS:
Qty Unit Description Qty Unit Description
5 pc. Bolo 5 pcs. Sprinklers, 5 liters
5 pc. Digging Blade/Bar 1 units Step ladder 6 ft.
5 pc. Spading Fork 10 units Holer, 4” diameter
2 set Hoe 5 pcs. Trimming knife
5 unit Rake 1 set. Carpentry tools
5 pc. Shovel 5 pcs. Knapsack sprayer
2 unit Weighing scale, 2 kilos 5 pcs Plastic cup, 1 liter capacity
(1)
3 pcs. Measuring cup; 1 liter 3 pcs. Waste cans/bag
capacity
5 pcs. Pruning Shear 2 set Plow
5 pcs. Petri Dish 1 Pc. Calculator
2 units Spike Tooth Horrow
EQUIPMENT:
1 unit Booth/temporary shed 1 unit Shredder
1 unit Wheel barrow 1 unit Cart
1 unit Carbonizer 1 unit Portable Soil Analyser Kit
1 pc. Soil Thermometer 1 unit PH meter
MATERIALS:
5 Bag Basal Organic Fertilizer 5 Bags Carbonized Rice Hull
of 50 of 50
kg. kg.
5 liter Foliar Organic Fertilizer 5 liters Various Concoctions/Extracts
6 pc Seedling Tray, plastic 6 pcs Seedling Tray, wooden
2 roll Plastic twine 10 pcs Bamboo poles
10 Pack Assorted Vegetable 1 pc. Water Container Drum
Seedlings
1 unit First Aid Kit 15 pcs. Apron
10 pcs. Rags 10 pcs. Stone (weights) ½ kilos
5 pcs. Strainer, Nylon Screen, 10 pcs. Sacks
fine mesh
3. Produce organic fertilizer

TOOLS:
5 pcs. Spade 5 pcs. Sprinklers, 5 liters
5 pcs. Spading Fork 1 set. Carpentry tools
2 sets Hoe 5 units Rake
5 pcs. Shovel 5 pcs. Knapsack sprayer
2 units Weighing scale, 2 kilos 5 pcs Plastic cup, 1 liter capacity
(1)
3 pcs Measuring cup; 1 liter 3 pcs. Waste cans/bag

capacity
EQUIPMENT:
1 unit Booth/temporary shed 1 unit Wheel barrow
1 unit Shredder 1 unit Cart
1 unit Carbonizer 1 unit Portable Soil Analyzer Kit
1 pc. Moisture meter 1 unit PH meter
1 pc. Soil Thermometer 3 set Vermitea aerator, 60 liters
capacity, each
MATERIALS:
1 Bag of Basal Organic Fertilizer, 1 Bags Carbonized Rice Hull, sample
50 kg. sample of 50
kg.
2 liter Foliar Organic Fertilizer, 10 liters Various Concoctions/Extracts
sample
100 liter Molasses 50 kg Rice straw
50 kg Dry Leaves 50 kg Chicken Dunk
50 kg Pig Manure 50 kg Cow manure
100 kg Carbonized Rice Hull 50 kg Rice Bran (D2)
20 meter Plastic Sheet 10 pcs. Used Tires
25 pcs. Empty bags, 50 kg capacity 5 pcs. Plastic Pail, 15 liters capacity
4. PRODUCE ORGANIC CONCOCTIONS/EXTRACTS

TOOLS:
10 pcs. Measuring Cup (with 2 set. Carpentry tools
calibration, 1 liter capacity)
10 pcs. Plastic Cup (1 liter capacity) 2 pcs. Knapsack sprayer
5 pcs. Syringe, Plastic, 30 ml 10 pcs. Bamboo/wooden ladle
capacity
25 pcs. Bamboo Container/ Plastic 5 pcs. Plastic Basin, 10 liters capacity
container/wooden box for
collecting microbes
25 pcs. Slicing knife 25 pcs. Chopping Board
5 pcs. Pannel(imbudo)
EQUIPMENT:
1 unit Booth/temporary shed 1 unit Portable Soil Analyzer Kit
1 unit Shredder 1 unit PH meter
1 unit Wheel barrow 3 set Vermitea aerator, 60 liters
capacity, each
1 unit Cart 5 pcs. Thermometer
1 unit Carbonizer 1 pc. Moisture meter
1 pcs. Meat Grinder, small
MATERIALS:
100 liter Molasses 25 pcs. Plastic Container, 15 liters
capacity
8 liter Various 10 pcs. Plastic Container, 60 liters
Concoctions/Extracts for at capacity
least 1 liter per sample
150 pcs. Weight (clean stone 5 meter Plastic Hose, 5mm dia.
100grams each)
50 pcs. Weight (empty plastic 3 pcs. Waste cans/bag
container 250 to 500 ml
capacity)
25 pcs. Plastic strainer, fine mesh, 10 meter Plastic Sheet
1ft x 1ft square
25 pcs. Plastic strainer, small 25 pcs. Manila Paper
mesh, 1ft x 1 ft square
50 pcs. Empty Plastic Container, 1 5 box Rubber Bond, Large
liter capacity
50 pcs. Empty Plastic Container, 5 5 pcs. Marking Pen
liter capacity
2 roll Plastic Tie box 5 pcs. Masking Tape, medium
5. RAISE ORGANIC HOGS

TOOLS:
5 pcs. Broomstick 1 unit Step ladder 6 ft.
capacity)
1 set Carpentry tools 5 pc Shovel
2 unit Knapsack sprayer 5 pc Digging Bar/Blade
5 pc. Storage Container with
cap,15 liter capacity
2 unit Weighing scale, 10 kilos 5 pc Plastic cup, 1 liter capacity
capacity (1); 150 kilos
capacity (1)
5 pcs. Shovel 3 pc. Waste cans/bag
EQUIPMENT:
MATERIALS:
15 kg Hog Feeds: starter 5 liter Various Concoctions/Extracts
15 kg Hog Feeds: grower 15 kg Hog Feeds: finisher

5 head 45-day old piglet 5 head 80-day old pig
8 Bag of Rice Hull 1 Bag of Farm Soil
50kgs 50kgs
Soil
1 Bag of Sand 50 pc Bamboo poles
50kgs
10 liter Molasses 2 kg Monofilament Nylon#150
CBC- Organic Agriculture Production NC II - 10 -

6. RAISE ORGANIC RUMINANTS

TOOLS:
5 pcs. Broomstick 1 unit Step ladder 6 ft.
capacity)
1 set Carpentry tools 5 pc Shovel
2 unit Knapsack sprayer 5 pc Digging Bar/Blade
5 pc. Storage Container with liter 5 pc Plastic cup, 1 liter capacity
capacity
2 unit Weighing scale, 10 kilos 3 pc. Waste cans/bag
capacity (1); 100 kilos
capacity (1)
5 pc. Shovel
EQUIPMENT:
MATERIALS:
15 kg Goat Feeds: starter, grower, 5 liter Various Concoctions/Extracts
finisher
15 kg Goat Feeds: grower 15 kg Goat Feeds: finisher
4 head 45-day old Goat 4 head 80-day old Goat
8 Bags Rice Hull 1 Bag of Farm Soil
of 50kgs
50kgs Soil
1 Bag of Sand 50 pc Bamboo poles
50kgs
Soil
1 roll Plastic sheet 2 kg Monofilament Nylon#150
TRAINING MATERIALS:
 Brochures  Reference
 Visual aids materials/books/VPM
 Reference manuals  Data (result of soil analysis)
 Procedural manuals  Soil samples
 Instructional supplies and  Reference materials-PNS
materials (livestock)
-animal welfare
-GAHP
PPE’s
 Goggles
 Long Gloves/Arms Length
 Face Mask # 30
 Overall Suit
 Hair net
 Safety Shoes
 Rubber Boots
 Wide Brimmed Hats
 Long Sleeves
 LongPants

FACILITIES:
SPACE SIZE IN TOTAL

REQUIREMENT METERS AREA IN SQ.
METERS
A. Building (Permanent)
Lecture Room 40
Learning Resource Center 10
Laboratory/Practice Area 40
Washroom (Female) 4
Washroom (Male) 4
Stock Room 4
B. Experimental Farm* 10,000.00 (1 ha)
*The experimental farm should have the following areas for organic farm activities:
 Poultry House for 300 chicks with 100sq meters floor area
 Hog House for 20 pigs with 40 sq meters floor area
 Small Ruminants House for 5 animals with 20 sq meter floor area
 Garden Plots with a total land area 40 sq meters divided into 4 plots
 Concoction and Extraction Laboratory
 Organic Fertilizer Preparation House
MODULES OF INSTRUCTION
BASIC COMPETENCIES
(37 Hours)
ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION
Module Title: PARTICIPATING IN WORKPLACE COMMUNICATION
Module Descriptor: This unit covers the knowledge, skills and attitudes required
to gather, interpret and convey information in response to workplace requirements.
Nominal Duration: 4 HOURS
SUMMARY OF LEARNING OUTCOMES:
LO1. Obtain and convey workplace information

LO2. Participate in workplace meetings and discussions
LO3. Complete relevant workrelated documents
DETAILS OF LEARNING OUTCOMES
LO1.OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources

2. Effective questioning active listening and speaking skills are used to
Gather and convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used
5. Appropriate lines of communication with superior and colleagues are
Identified and followed
6. Defined workplace procedures for the location and storage of
Information are used
7. Personal interaction is carried out early and concisely
Content Conditions Methodologies Assessment

Methods
Parts of Speech Writing  Group Written test/
materials discussion Demonstration
(pen & paper)  Written test
Sentence References  Sharing of Demonstration

Construction (books) practical/performance
individual ideas
test
Effective Manuals Lecture/discussion Interviews/
Communication questioning
LO2. Participate in workplace meetings and discussions
1. Attend team meetings on time.

2. Clearly express own opinions and those of others are listened to
without interruption
3. Consistent meeting inputs with the purpose and established
protocols.
4. Conducts workplace interactions in a courteous manner
5. simple routine Questions about workplace procedures and maters
concerning working conditions of employment are asked and
responded to
6. Interpret and Implemented meetings outcomes.
CONTENT CONDITIONS METHODOLOGIES ASSESSMENT

METHODS
Effective verbal Paper  Provide printed Written test
and non-verbal materials
communication  Written test
Workplace Pencils/ ball pen  Sharing of Practical/

etiquette individual ideas Performance test
Effective Reference books  Lecture/discussion interview

questioning
techniques
(clarifying and
probing)
LO3. COMPLETE RELEVANT WORKRELATED DOCUMENTS
ASSSSMENT CRITERIA:
1. Range of forms relating to conditions of employment are completed

accurately and legibly
2. Workplace data is recorded on standard workplace forms and documents
3. Errors in recording information on forms/ documents are identified and
acted upon
4. Reporting requirements to supervisor are completed according to
organizational guidelines.
CONTENT CONDITIONS METHODOLOGY ASSESSMENT

METHODS
Workplace forms Paper  Group Discussion Written test
and documents  Writing essay
Technology Pencils/ ball pen  Interaction Practical/

relevant to the Performance Test
enterprise and the
individual’s work
responsibilities
Communication References  Lecture/discussion Interview
procedures and (BOOKS)
systems
UNIT OF COMPETENCY: WORK IN A TEAM ENVIRONMENT
Module Title: WORKING IN A TEAM ENVIRONMENT
Module Descriptor: This unit covers the skills, knowledge and

attitudes to identify one’s roles and responsibilities as a member of a team.
Summary of Learning Outcomes:

LO1. Describe team role and scope
LO2. Identify one’s role and responsibility within a team
LO3. Work as a team member
DETAILS OF LEARNING OUTCOMES:
LO1.DESCRIBE AND IDENTIFY TEAM ROLE AND SCOPE
1. The role and objective of the team is identified from available sources
of information;
2. Team parameters, reporting relationships and responsibilities are
identified from team discussions and appropriate external sources;

Methods
 Team Role Hand-outs and Written
transparencies,  lecture/discussion examination
charts,
pictures
 Relationship Access to  interaction Oral

and relevant Questioning
responsibilitie workplace or
s appropriately
simulated
environment
where
assessment
can take place
 Roles & Materials  Provide printed Observation
responsibilities relevant to the materials
of effective proposed
activity or
tasks
 Relationship  reporting demo
within a team
LO2. IDENTIFY ONW ROLE AND RESPONSIBILITY WITHIN A TEAM

1. Individual roles and responsibilities within the team environment

are identified
2. Roles and objectives of the team is identified from available
sources of information
3. Team parameters, reporting relationships and responsibilities are
identified based on team discussions and appropriate external
sources

Methods
 Communication Hand-outs and  Lecture Test
process transparencies,
charts,
pictures
 Organizational Access to  group oral

structure relevant discussion recitation
workplace or
appropriately
simulated
environment
where
assessment
can take place
Materials  Sharing of Direct
relevant to the ideas Observation
proposed
activity or
tasks
LO3. WORK AS A TEAM MEMBER
1. Effective and appropriate forms of communications are used and

interactions undertaken with team members based on company
practices.
2. Effective and appropriate contributions made to complement
team activities and objectives, based on workplace context
3. Protocols in reporting are observed based on standard company
practices.
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.
Methods
 Group Hand-outs and  Group Observation of
planning transparencies, discussion/interac work activities
and charts, pictures tion
decision-
making
 Worked Access to  Collecting different Observation

effectively relevant ideas through
with others workplace or simulations or
appropriately role play
simulated
environment
where  Group discussion
assessment can
take place
Materials Case studies
relevant to the  Simulation and scenarios.
proposed
activity or tasks
UNIT OF COMPETENCY: SOLVE/ADDRESS GENERAL WORKPLACE

PROBLEMS
Module Title: SOLVING/ADDRESSING GENERAL WORKPLACE
PROBLEMS
to apply problem-solving techniques to determine the origin of
problems and plan for their resolution. It also includes addressing
procedural problems through documentation, and referral.
LO1. Identify routine problems

LO2. Look for solutions to routine problems
LO3. Recommend solutions to problems
LO1. IDENTIFY ROUTINE PROBLEMS
1. Routine problems or procedural problem areas are identified

2. Problems to be investigated are defined and determined
3. Current conditions of the problem are identified and documented

Methods
Industry Mission, Vision,  Lecture and Written and Oral
maintenance, Goals and discussion Exam
 Practical demo
service and Objectives (of Demonstration
 Standardized test
helpdesk practices, companies)
processes and
procedures
Aptitude test result  Individual task Observation
Malfunctions and
resolutions Psychological test
 Oral recitation
result
LO2. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS
1. Potential solutions to problem are identified
2. Recommendations about possible solutions are developed, documented, ranked and

presented to appropriate person for decision
Methods
Manufacturing Observations
Manufacture’s manual  Lecture and
Challenges,
Problems and discussion
Solutions  Demonstration
 Interaction
Root Cause Standard Operating Procedures  Sharing different Written and Oral
Analysis Manual of the Company’s Policies point of views Exams
and Maintenance of
Resources
LO3. Recommend solutions to problems
1. Implementation of solutions are planned

2. Evaluation of implemented solutions are planned
3. Recommended solutions are documented and submit to appropriate person for
confirmation

Methods
Standard procedures Observations
Manufacture’s manual  Lecture and
discussion
 Demonstration
 Interaction
Documentation produce Standard Operating  Sharing different Written and Oral
Procedures Manual of the point of views Exams
Company’s Policies and
Maintenance of Resources
UNIT OF COMPETENCY: DEVELOP CAREER AND LIFE
DECISIONS
MODULE TITLE: DEVELOPING CAREER AND LIFE DECISIONS
Module Descriptor: This unit covers the knowledge, skills, and attitudes in
managing one’s emotions, developing reflective
practice, and boosting self-confidence and developing

self-regulation.
LO1. Manage one’s emotion

LO2. Develop reflective practice
LO3. Boost selfconfidence and develop selfregulation
LO1. Manage one’s emotion
1. Self-management strategies are identified

2. Skills to work independently and to show initiative, to be conscientious, and persevering
in the face of setbacks and frustrations are developed
3. Techniques for effectively handling negative emotions and unpleasant situation in the
workplace are examined
Content Conditions Methodologies Assessment Methods

Self- Philippine  Discussion/group Tests/written examinations
management Occupational Safety discussion
strategies and Health Standards
 Hand outs provided
Positive Attitude Waste Management  Interaction Case

in the Statutes and Rules study/Situation/Interview
Workplace
Enablers and Physical  Symposium Observation
barriers in Hazards/Biological
achieving Hazards/Chemical
personal and Hazards
career goals
Decontamination  Written examination Demonstration

(Calling designed)  Reporting
emergency personnel
LO2. DEVELOP REFLECTIVE PRACTICE
1. Personal strengths and achievements, based on self-assessment strategies and teacher

feedback are contemplated
2. Progress when seeking and responding to feedback from teachers to assist them in
consolidating strengths, addressing weaknesses and fulfilling their potential are
monitored
3. Outcomes of personal and academic challenges by reflecting on previous problem
solving and decision making strategies and feedback from peers and teachers are
predicted

Basic Strength, Access to workplace  Discussion/group Demonstration or simulation
weakness, and resources discussion with oral questioning
Opportunity and
threat
(SWOT )analysis
Gender and Case studies  Interaction Case problems involving

Development work improvement and
(GAD) sustainability issues
References book  Direct learning Demonstration
GREEN TVET  Reporting
Third-party report
LO3. BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION
1. Efforts for continuous self-improvement are demonstrated

2. Counter-productive tendencies at work are eliminated
3. Positive outlook in life are maintained.

Methods
Good manners Access to workplace  Discussion/group Tests/written
and right and resource s discussion examinations
conduct
(GMRC)
Four Case studies  Interaction Case study/
components of Situation/Interview
self-regulation
based on Self-
Regulation
Theory (SRT)
Personality  Self-paced learning Third-party report

development
concepts  Individual task Demonstration
Technical- Learning Modules  Individualized Observation

Vocational- learning
Livelihood
Track (TVL)
UNIT OF COMPETENCY: CONTRIBUTE TO WORKPLACE
INNOVATION
Module Title: CONTRIBUTING TO WORKPLACE INNOVATION
Module Descriptor: This unit covers the knowledge, skills and attitudes required to
make a pro-active and positive contribution to workplace
innovation.
LO1. Identify opportunities to do things better

LO2. Discuss and develop ideas with others
LO3. Integrate ideas for change in the workplace.
LO1.IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

1. Opportunities for improvement are identified proactively in own area of work.

2. Information are gathered and reviewed which may be relevant to ideas and which
might assist in gaining support for idea.

Roles of individuals Pens, papers and  Discussion/group Tests/written examinations
in suggesting and writing implements. discussion
making
improvements Cartolina.  Psychological and
behavioral Interviews
Manila papers.
 Performance Evaluation.
Types of changes  Life Narrative Inquiry. Interview

and responsibility.
Positive impacts and  Sensitivity analysis. Observation

challenges in
innovation
 Written examination Demonstration

 Reporting
LO2. DISCUSS AND DEVELOP IDEAS WITH OTHERS
1. People who could provide input to ideas for improvements are

identified.
2. Ways of approaching people to begin sharing ideas are selected.
3. Meeting is set with relevant people.
4. Ideas for follow up are review and selected based on feedback.
5. Critical inquiry method is used to discuss and develop ideas with
others.

Management  Pens, papers  Discussion/group Demonstration or simulation
change in the and writing discussion with oral questioning
workplace implements.
 Cartolina.
 Manila papers.
Seven habits of  Interaction Case problems involving

highly effective work improvement and
people. sustainability issues
 Direct learning Demonstration

 Reporting
Third-party report
LO3. INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE.
1. Critical inquiry method is used to integrate different ideas for change of key people
2. Summarizing, analyzing and generalizing skills are used to extract salient points in the
pool of ideas.
3. Reporting skills are likewise used to communicate results.
4. Current Issues and concerns on the systems, processes and procedures, as well as the
need for simple innovative practices are identified.

Methods
Basic research skills  Pens,  Discussion/group Tests/written
papers discussion examinations
and
writing  Individualized learning
impleme
nts.
 Cartolina
.
 Manila
papers
Current Issues and  Interaction Interview

concerns
 Self-paced learning Third-party report
 Individual task Demonstration

Unit of Competency: PRESENT RELEVANT INFORMATION
Module Title: PRESENTING RELEVANT

INFORMATION
Module Descriptor: This unit of covers the knowledge, skills and attitudes required to
present data/information appropriately.
LO1 Gather data/ information

LO2. Assess gathered data/ information
LO3. Record and present information
LO1. GATHER DATA/ INFORMATION
1. Evidence, facts and information are collected

2. Evaluation, terms of reference and conditions are reviewed to determine whether
data/information falls within project scope

Data Analysis  Learning elements  Discussion/group  Written TEST
Techniques  Service manual discussion  Interview
 Organizational  Portfolio
manuals  Sharing of Ideas
 Performance
Evaluation.
Organizational  Written examination

protocols  Reporting
Business
mathematics and
statistics
LO2. ASSESS GATHERED DATA/ INFORMATION
1. Validity of data/ information is assessed

2. Analysis techniques are applied to assess data/ information.
3. Trends and anomalies are identified
4. Data Analysis and procedures are documented
5. Recommendation s are made on areas of possible improvement.

Organizational  Learning elements  Discussion/group  Written TEST
values, ethics and  Service manual discussion  Interview
codes of conduct  Organizational  Direct learning  Portfolio
manuals  Reporting
Legislation,  Interaction
policy and
procedures
LO3. RECORD AND PRESENT INFORMATION

1. Studied data/information are recorded.

2. Recommendation s are analysed for action to ensure they are compatible with the
project’s scope and terms of reference
3. Interim and final reports are analysed and outcomes are compared to the criteria
established at the outset.
4. Findings are presented to stakeholders.

Methods
Pens, papers and  Discussion/group  Written
Legislation, writing implements. discussion TEST
policy and  Interview
procedures Cartolina.  Individualized learning  Portfolio
relating to the
conduct of Manila papers
evaluations
Organizational values,  Interaction
ethics and
codes of
conduct
UNIT OF COMPETENCY: PRACTICE OCCUPATIONAL
SAFETY AND
HEALTH POLICIES AND
PROCEDURES
Module Title: PRACTICING OCCUPATIONAL SAFETY AND

HEALTH
POLICIES AND PROCEDURES
to identify OSH compliance requirements, prepare OSH
requirements for compliance, and perform tasks in
accordance with relevant OSH policies and procedures
LO1. Identify OSH compliance requirements

LO2. Prepare OSH requirements for compliance
LO3. Perform tasks in accordance with relevant OSH policies and procedures
LO1. IDENTIFY OSH COMPLIANCE REQUIREMENTS
1. Relevant OSH requirements, regulations, policies and procedures are

identified in accordance with workplace policies and procedures
2. OSH activity nonconformities are conveyed to appropriate personnel
3. OSH preventive and control requirements are identified in accordance with
OSH work policies and procedures

OSH Facilities,  Observation  Written TEST
Preventive and materials  Demonstration with oral  Interview
control tools and questioning  Oral questioning
requirements equipment
necessary for
the activity
Hazard  Reporting
Prevention and
Control
LO2. PREPARE OSH REQUIREMENTS FOR COMPLIANCE
1. OSH work activity material, tools and equipment requirements are

identified in accordance with workplace policies and procedures
2. Required OSH materials, tools and equipment are acquired in
accordance with workplace policies and procedures
3. Required OSH materials, tools and equipment are arranged/ placed
in accordance with OSH work standards

OSH Facilities, materials  Observation  Written TEST
requirements for tools and equipment  Discussion  Interview
compliance necessary for the  Oral questioning
activity
Safe handling  Demonstration with oral

procedures of questioning
tools, equipment
and materials
 Reporting
LO3. PERFORM TASKS IN ACCORDANCE WITH RELEVANT OSH POLICIES

AND PROCEDURES
1. Relevant OSH work procedures are identified in accordance with

workplace policies and procedures
2. Work Activities are executed in accordance with OSH work standards
3. Non-compliance work activities are reported to appropriate personnel

Methods
 Facilities  Discussion/group  Written
Perform tasks in  Materials discussion TEST
accordance with relevant  Tools  Demonstratio
OSH policies and  equipment  sharing ideas n with oral
procedures questioning
 Observation
Industry related work  Demonstration

activities
OSH Violations Non-
compliance work activities
 Individual task
UNITS OF COMPETENCY : EXERCISE EFFICIENT AND

EFFECTIVE SUSTAINABLE PRACTICES IN
THE WORKPLACE
MODULE TITLE : EXERCISE EFFICIENT AND EFFECTIVE

SUSTAINABLE PRACTICES IN THE
WORKPLACE
MODULE DESCRIPTOR : This unit covers knowledge, skills and attitude to identify the
efficiency and effectiveness of resource utilization, determine
causes of inefficiency and/or ineffectiveness of resource
utilization and Convey inefficient and ineffective environmental
practices
LO1. Identify the efficiency and effectiveness of resource utilization

LO2. Determine causes of inefficiency and/or ineffectiveness of resource utilization
LO3. Convey inefficient and ineffective environmental practices
LO1. IDENTIFY THE EFFICIENCY AND EFFECTIVENESS OF RESOURCE

UTILIZATION
1. Required resource utilization in the workplace is measured using

appropriate techniques
2. Data are recorded in accordance with workplace protocol
3. Recorded data are compared to determine the efficiency and
effectiveness of resource utilization according to established
environmental work procedures

Environmental Work  Workplace  Discussion/ Lecture  Written TEST
Procedures  Tools, materials  Demonstration  Individual
and equipment demonstration
relevant to the  Oral questioning
tasks
 PPE
 Manuals and
references
Waste Minimization  Oral questioning

 Written
LO2. Determine causes of inefficiency and/or ineffectiveness of resource

utilization
1. Potential causes of inefficiency and/or ineffectiveness are listed

2. Causes of inefficiency and/or ineffectiveness are identified through
deductive reasoning
3. Identified causes of inefficiency and/or ineffectiveness are validated
thru established environmental procedures

Causes of  Workplace  Discussion/ Lecture  Written TEST
environmental  Tools,  Demonstration  Interview
inefficiencies and materials  Oral questioning
ineffectiveness and
equipment
relevant to
the tasks
 PPE
 Manuals and
references
Resource utilization in  Oral questioning
the workplace using  Written
appropriate techniques
LO3. CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL

PRACTICES
1. Efficiency and effectiveness of resource utilization are reported to

appropriate personnel
2. Concerns related resource utilization are discussed with appropriate
personnel
3. Feedback on information/ concerns raised are clarified with
appropriate personnel

Methods
 Workplace  Discussion/ Lecture  Written
Environmental corrective  Tools,  Demonstration TEST
actions materials and  Demonstratio
equipment n with oral
relevant to the questioning
tasks  Observation
 PPE
 Manuals and
references
Appropriate Personnel to  Oral questioning
address the  Written
environmenta
l hazards
OSH Violations Non-
compliance work activities
UNITS OF COMPETENCY : PRACTICE ENTREPRENEURIAL SKILLS
IN THE
WORKPLACE
MODULE TITLE : PRACTICE ENTREPRENEURIAL SKILLS IN

THE
WORKPLACE
MODULE DESCRIPTOR : This unit covers the outcomes required to apply

entrepreneurial workplace best practices and implement
cost-effective operations
LO1. Apply entrepreneurial workplace best practices

LO2. Communicate entrepreneurial workplace best practices
LO3. Implement costeffective operations
LO1. APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES
1. Good practices relating to workplace operations are observed and selected

following workplace policy.
2. Quality procedures and practices are complied with according to workplace
requirements.
3. Cost-conscious habits in resource utilization are applied based on
industry standards.
Workplace  Simulated or  Discussion/  Written TEST
best actual Lecture  Individual
practices, workplace  Demonstration demonstration/observation
policies  Tools,  Oral questioning
and criteria materials and
supplies
needed to
demonstrate
the required
tasks
Resource  References and  Oral Interview
utilization manuals  Third-part report
 Enterprise
procedures
manuals
 Company
quality policy
LO2. COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST

PRACTICES
1. Observed good practices relating to workplace

operations are communicated to appropriate person.
2. Observed quality procedures and practices are
communicated to appropriate person
3. Cost-conscious habits in resource utilization are
communicated based on industry standards.

 Simulated or actual  Discussion/  Written TEST
workplace Lecture  Interview
Ways in fostering  Tools, materials and  Demonstration  Oral questioning
entrepreneurial supplies needed to
attitudes demonstrate the
required tasks
Sustain Cost-  References and  Oral Interview

effectiveness activities manuals  Third-part
in the workplace  Enterprise report
procedures manuals
 Company quality
policy
LO3. IMPLEMENT COSTEFFECTIVE OPERATIONS
1. Preservation and optimization of workplace resources is implemented
in accordance with enterprise policy
2. Judicious use of workplace tools, equipment and materials are
observed according to manual and work requirements.
3. Constructive contributions to office operations are made according to
enterprise requirements.
4. Ability to work within one’s allotted time and finances is sustained.

Methods
 Simulated or  Discussion/Lecture  Written
Practice entrepreneurial actual  Demonstration TEST
knowledge, skills and workplace  Demonstratio
attitudes in the workplace.  Tools, n with oral
materials and questioning
supplies  Observation
needed to
demonstrate
the required
tasks
 References and  Oral Interview
Workplace productivity manuals  Third-part report
 Enterprise
procedures
manuals
 Company
quality policy
Optimization of workplace
resources
MODULES OF INSTRUCTION
COMMON COMPETENCIES
(64 hours)
ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: APPLY SAFETY MEASURES IN FARM OPERATIONS
Module Title: APPLYING SAFETY MEASURES IN FARM
OPERATION
Module Descriptor: This unit covers the ability to carry out the knowledge, skills and attitude
required in performing safety measures effectively and efficiently. It
includes identifying areas, tools, materials, time and place in performing
safety measures.
LO1. Determine area of concern for safety measures

LO2. Apply appropriate safety measures
LO3. Safekeep/maintain/ dispose tools, materials and outfit.
LO1. DETERMINE AREA OF CONCERN FOR SAFETY MEASURES
1. Work task in line with farm operation are identified and defined.
2. Areas of concerns for safety measures are determined/identified.
3. Place and time component of safety measures are determined in lined with farm
operations
4. Appropriate tools, materials and outfit are prepared in line with job requirement.

Farm works that Safety/service Lecture and Written examination
involves using manuals group discussion
chemicals and
hazardous tools
and equipment
Personal Learning Interaction Simulation and

protective elements observation
equipment used
in farms
Basic first aid Organizational Interview
manuals
Farm emergency
procedures
regarding safety
working
environment
LO2. APPLY APPROPRIATE SAFETY MEASURES
1. Tools and materials are used according to specification and procedures.

2. Outfits are worn according to requirements.
3. Effectivity /shelf life/expiration of materials are strictly monitored.
4. Emergency procedures are known and followed.
5. Hazards in the workplace are identified and reported according to farm guidelines.

Methods
Tools and equipment uses Access to tools, Lectures/discussion Written exams
and specifications. materials, outfits
used in farm
operations.
Safety codes and Emergency Demonstration Interview
regulations of DOH, DENR procedure manual
and other regulatory
agencies with bearing on
farm operations.
Emergency procedures Writing essay Simulation/
demonstration and
direct observation
Skills to read and interpret Interaction
labels, manuals and other
basic safety information.
LO3. KEEP AND DISPOSE TOOLS, MATERIALS AND OUTFIT SAFELY AND PROPERLY.
1. Used tools and outfits are cleaned after use and stored in designated areas.
2. Unused materials are properly labeled and stored according to manufacturer’s
recommendation and farm requirements.
3. Unused materials are properly labeled and stored according to manufacturer’s
recommendation and farm requirements.
Methods
Procedure in cleaning Service manual Lecture and Interview/oral
and storing tools and discussion examination
outfits
Technique in storing Access to used Sharing of ideas Simulation,
materials and tools and outfit, demonstration
chemicals unused materials (by trainees) with
and waste direct observation
materials from (by trainer)
farm operations.
Government Individual task Interview
requirement regarding
farm waste disposal
Waste management
system
UNIT OF COMPETENCY: USE FARM TOOLS AND EQUIPMENT

MODULE TITLE: USING FARM TOOLS AND EQUIPMENT
Module Descriptor: This module covers the knowledge, skills and attitude required to use farm
tools and equipment. It includes selection, operation, and preventive
maintenance of farm tools and equipment.
LO1. Select and use farm tools

LO2. Select and operate farm equipment
LO3. Perform preventive maintenance
LO1. SELECT AND USE FARM TOOLS
1. Identified correctly appropriate farm tools according to
requirement/use;
2. Checked faults of farm tools and reported them in accordance with
farm procedures;
3. Used appropriate tools safely according to job requirements and manufacturers’
condition.

Methods
Farm equipment The  Oral/ Written /oral
 Motorized students/trainees writte examination
equipment must be provided n
 Electrical with the following: exami
equipment  Engine nation
 Pump  Practic
 Genera al
tor demon
 Sprayer stratio
 Sickle n
 Cutter  Direct
 Weighi observ
ng ation
scale
 Hand
tools
 Measur
ing
tools
 Garden
tools
 Manual
s in
using
farm
tools
and
equipm
ent
Farm tools Demonstration
 Power tools
 Handheld
tools
Safety practices
during operations
of farm equipment
LO2. SELECT AND OPERATE FARM EQUIPMENT.
 Appropriate farm equipment are identified

 Instructional manual of farm tools and equipment are carefully read prior
to operation
 Pre-operation check-up is conducted in line with manufacturers’ manual
 Faults in farm equipment are identified and reported in line with farm
procedures
 Farm equipment are used according to its function
 Safety procedures are followed

Methods
Manual of farm The students/trainees  Field  Practical
equipment and must be provided with demonstr Demo
specifications the following ation  Direct
 Engine  Lecture/ observat
 Pump discussio ion
 Generator n
 Sprayer
 Sickle
 Cutter
 Weighing scale
 Hand tools
 Measuring
tools
 Garden tools
 Tires
 Break fluid
 Fuel, oil,
water and
lubricants
 Battery
 Manual in
using farm
tools and
equipment
Parts and Practical

functions of Demonstration
farm tools and
equipment
Pre-operation observation
and check-up
Safety Third party
practices in report
using farm
tools and
equipment
Calibration
and use of
farm
equipment
LO3. PERFORM PREVENTIVE MAINTENANCE.
 Tools and equipment are cleaned immediately after use in line with farm
procedures
 Routine check-up and maintenance are performed
 Tools and equipment are stored in designated areas in line farm procedures

Methods
 Preventive The students/trainees  Self-paced  Direct
Maintenan must be provided with the  Lecture/ observa
ce following discussion tion
 Engine  Practical  Practica
 Pump demo l
 Generator demons
 Sprayer tration
 Sickle  Third
 Cutter party
 Weighing scale report
 Hand tools
 Measuring tools
 Garden tools
 Tires
 Break fluid
 Fuel, oil, water
and lubricants
 Battery
 Manual in using
farm tools and
equipment
 Types of
farm tools
and
equipment
 Safety
measures
and
practices
 Upkeep of
equipment
UNIT OF COMPETENCY: PERFORM ESTIMATION AND BASIC
CALCULATION
MODULE TITLE: PERFORMING ESTIMATION AND BASIC
CALCULATION
Module Descriptor: This module covers the knowledge, skills and attitude required to perform
basic workplace calculations.
LO1. Perform estimation

LO2. Perform basic workplace calculation
LO1. PERFORM ESTIMATION
1. Job requirements are identified from written or oral communication.

2. Quantities of material and resources required to complete a work task are estimated
and reported to appropriate person.
3. Quantities of material and resources required to complete a work task are estimated
and reported to appropriate person.

Methods
 Problem solving The
procedures students/trainee  Computa  Oral
s must be tion questioni
provided with the  Estimatio ng
following: n
 Pen/  Interactio  Interview
pencil n
 Paper  Individua
 Sampl l activity
e
proble
ms
 Basic mathematical
operations
LO2. PERFORM BASIC WORKPLACE CALCULATION
 Calculations to be made are identified according to job requirements

 Correct method of calculation is determined
 Systems and units of measurement to be followed are ascertained
 Calculations needed to complete work task are performed using the four
basic mathematical operations
 Appropriate operations are used to comply with the instruction
 Result obtained is reviewed and thoroughly checked

 Basic The  Self-  Oral/
mathematical students/trainees paced/ written
operations must be provided modular examinati
with the following:  Lecture/ on
discussion  Practical
 Pen/pencil  Interaction exercise
 Calculator  Practical  Practical
 Paper exercise demonstra
 Reference  Computati tion
materials on
 Sample
problems/
worksheet
s
 Conversio
n table
 Systems of
measurement
 Units of
measurement
 Conversion of
units
 Fractions and
decimals
 Percentages
and ratios
 Basic
accounting
principles and
procedures
UNIT OF COMPETENCY: PERFORM RECORDS KEEPING
MODULE TITLE: PERFORMING RECORDS KEEPING
Module Descriptor: This module covers the knowledge, skills and attitudes
required to perform records keeping. It includes
correct methods of recording based on appropriate
mathematical operations and systems.

LO1. Carry out inventory activities
LO2. Maintain production record
LO3. Prepare financial records
LO1. CARRY OUT INVENTORY ACTIVITIES
 Calculations to be made are identified according to job requirements

 Correct method of calculation is determined
 Systems and units of measurement to be followed are ascertained
 Calculations needed to complete work task are performed using the four
basic mathematical operations
 Appropriate operations are used to comply with the instruction
 Result obtained is reviewed and thoroughly checked

Methods
 Tools & materials for  Demonstrate Self-paced/ modular Observation and
agricultural waste an questioning
collection understanding
o farm waste
 Wearing of PPE  Process farm Lecture/Discussion Third-Party

waste Report
according to
industry Hand-outs
standards &
environment
legislation
 Collection of waste Oral recitation Demonstration

o Waste collection and oral
requirements & questioning
plan
o OSHS
o HAZMAT
protocol
o Profitability of
the operation
Volume of waste
LO2. IDENTIFY AND SEGREGATE WASTES
1. Wastes are identified by categories according to industry standards and environmental
legislation.
2. Wastes are segregated according to organizational requirements and relevant
legislation.
3. Sorted waste is paced into labeled container to avoid littering and prevent cross-
contamination.
4. Information on waste is obtained by asking authority to ensure correct identification.

Methods
Categories of farm waste Farm area
Observation and
- Verification of farm waste Different farm Lecture/Discussion questioning
identification from authority wastes
Farm-waste
processing area
Waste segregation Tools, supplies and
- Contamination prevention materials use in farm
- Sorting wastes collection, Sharing of ideas
- Placing in labeled segregation and Third-Party Report
containers processing
Codes and regulations on waste Housekeeping tools Practical exercies

identification and segregation and supplies Demonstration and oral
questioning
PPE
LO3. TREAT & PROCESS FARM WASTES
1. Dangerous and hazardous wastes are handled according to organizational requirements

and relevant legislation following OSHS procedures.
2. Processing of farm wastes is done following environmental legislation and codes.
3. Principles of 3Rs (reduce, reuse and recycle) are applied accordingly.
4. Farm wastes are disposed of according to environmental legislation and codes.

Methods
Hazardous waste Farm area Discussion Observation and
categories questioning
Different farm wastes Interaction
Proper handling of wastes Third-Party Report
- OSH
Farm-waste Interaction Demonstration and
Processing of waste processing area oral questioning
- OSHS
Tools, supplies and
Waste segregation list materials use in farm
wastes collection,
segregation and
processing
3 Rs (reduce, reuse, Housekeeping tools demonstration

recycle) and supplies
Environmental
legislations/ PPE
policies on waste
management and
disposal
LO4. PERFORM HOUSEKEEPING
1. Appropriate warning signs and labels are displayed in conspicuous places around the
workplace.
2. Work area is cleaned according to 5S principles.
3. Tools are checked, cleaned and stowed according to established industry procedures
and following user’s manual.
4. Materials are stored following industry standard procedures and manufacturer’s
specifications.
5. PPE is checked for damage prior to ensuring that clean and undamaged equipment is
stored.
6. Storage facility is checked to ensure no contamination in the area according to
organizational requirements and legislation and codes.
7. Record keeping is done according to industry requirements.

Methods
Record keeping according to Farm area Demonstration Observation and
industry requirements questioning
Storage of materials and Tools, supplies and Lecture/Discussion Demonstration and

equipment materials use in farm oral questioning
- Industry procedures wastes collection,
- Inspection of PPE and segregation and
equipment processing
PPE Reporting Third-Party Report

CORE COMPETENCIES: 160 HRS
UNIT OF COMPETENCY: MAINTAIN ENVIRONMENT FOR POULTRY
MODULE TITLE: MAINTAINING ENVIRONMENT FOR POULTRY
Module Descriptor: This unit covers the knowledge, skills and attitudes required to maintain
poultry house and its facilities. It includes activities such as conducting
preparation activities, maintaining poultry house and facilities, maintain
farm area and perform work to completion.
LO1. Conduct preparation activities

LO2. Maintain poultry house and facilities
LO3. Maintain farm area
LO4. Perform completion activities
LO1. CONDUCT PREPARATION ACTIVITIES
1. Farm layout of poultry house and facilities are determined with reference to the
housing plan.
2. Poultry housing and facilities are checked according to enterprise procedures.
3. Conditions of poultry housing and facilities are reported to the immediate authority
and in compliance with Environmental Compliance Certificate.
4. Tools, materials and equipment are prepared according to maintenance requirements
and instructions of authority.

Methods
Space requirement Poultry houses and Lecture and discussion Practical demonstration
for birds facilities
5S implementation Farm area Written exercises Written examination
Disinfection, Foot and vehicle baths Demonstration Portfolio
sanitation and pest
control program
Handling of Supplies, tools and Interaction
biological and equipment for
disinfectants maintenance of poultry
house and farm area
Regular check up and Hands-on
repair and equipment
and materials
LO2. MAINTAIN POULTRY HOUSE AND FACILITIES
1. Poultry housing and facilities are cleaned and disinfected in regular basis
2. Minor repairs and maintenance are done as per instruction of the authority and per
work requirements.
3. Major malfunctions and irregular conditions in the poultry house and facilities are
reported immediately.
4. Wearing of appropriate personal protective equipment (PPE) is practiced following
OSHS procedures.
5. Downtime (rest period) is practiced prior to succeeding loading for at least one week.
6. Safety measures are practiced according to Occupational Safety and Health Standards
(OSHS).

Methods
Cleaning and disinfecting Personal Protective Equipment (PPE) Written
poultry house and facilities - Masks Lecture/ examination
- Gloves Discussion
- Rubber boots
- Hats
Minor repairs and Poultry house and facilities
maintenance poultry house - work area Oral recitation Practical
and facilities. - storage room demonstration
- brooding/growing area
Reporting of major Tools, materials and equipment
malfunctions and irregular Hands-on Portfolio
conditions
Practicing downtime loading
Applying safety measures
a. Occupational Demonstration
Safety and Health
Standards Practices
b. Wearing of PPE
LO3. MAINTAIN FARM AREAS
1. Maintain of farm area and vicinities are done according t production

management and enterprise procedures.
2. Vermin and insects control is performed according to Fertilizer and Pesticides
Authority guidelines and DENR regulations.
3. Maintenance of farm vegetation are conducted to avoid common vermin and
insects proliferation.
Methods
Production Poultry houses and Hands-on Written examination
management of farm facilities
areas and vicinity
- Enterprise
procedure
Vermin and insects Foot and vehicle baths Lectures/discussion Practical demonstration
control according to
- FPA guidelines
- DENR regulation
Maintenance of farm Supplies, tools and Demonstration Portfolio
regulation equipment for
maintenance of poultry
house and farm area
LO4. PERFORM COMPLETION ACTIVITIES
1. Records are kept and updated for reporting and inventory purposes following enterprise
procedures.
2. Tools and equipment are cleaned and stored according to manuals and enterprise
procedures.
3. Housekeeping is practiced following 5S principles and enterprise procedures.
4. Wastes are managed following 3Rs principles and DENR regulations.

Methods
Record keeping Farm area Hands-on Written examination
Cleaning and storage of Poultry houses and Lectures/discussions Practical
tools and equipment facilities demonstration
Practicing record keeping Supplies, tools and Video illustration Portfolio
according to equipment for
- 5s principle of maintenance of
good poultry house and
housekeeping farm area
- Enterprise
procedure
Waste management Foot and vehicle
- 3 Rs Principle baths
- DENR
Regulation
UNIT OF COMPETENCY: BROOD AND GROW CHICKS
MODULE TITLE: BROODING AND GROW CHICKS
Module Descriptor: This unit covers the knowledge, skills and attitudes required to brood and
grow chicks. It includes conducting of preparatory activities, placing of
brooder in growing house, feeding of birds, providing of optimum
environment for the birds, performing prophylactic and therapeutic
measures and performing flock selections for broiler and layer.

LO1. Conduct preparatory activities
LO2. Place chicks and pullets in brooder house
LO3. Perform feeding of birds
LO4. Provide optimum environment for the birds.
LO5. Perform preventive and treatment measures.
LO6. Perform flock selection
LO1. PERFORM PREPARATORY ACTIVITIES
1. Wearing of personal protective equipment (PPE)is applied according to OHS

procedures.
2. Poultry house was cleaned and disinfected according to company standard procedures.
3. Materials, tools and equipment are prepared according to production requirements.
4. Chick guard, curtains and portable heaters are installed and adjusted based on industry
standards.
5. Litter materials are cleaned and laid-out, regularly following farm plans and schedule.

Methods
Wearing of PPEs to The students Hands-on Written examination
according OSHS demonstrate an
procedures understanding of the
underlying theories in
growing and brooding
chicks
Cleaning and Lectures/discussion
disinfecting poultry
houses
Preparing of Videos/Illustration
materials, tools, and
equipment for
brooding and
growing chicks
Installation of chick Demonstration Demonstration
guards, curtains, and
portable heaters
Cleaning and
maintaining different
types of litter
materials according
to farm schedule
LO2. PLACE CHICKS AND PULLETS IN BROODER HOUSE
1. Broiler and layer stocks are obtained from reliable/recommended sources.

2. A day-old chicks (DOC) and day-old pullets (DOP) are placed to respective brooding
houses observing Good Animal Practices and Animal Welfare Act.
3. Chicks with abnormalities are culled from the flock.

Methods
Acquiring broiler Poultry houses Hands-on Passing written
and layer stocks exam
Proper housing of Set of brooding Lectures/discussion Practical
broiler and pullets equipment demonstration
Good Animal
Husbandry
Practices and
Animal Welfare
Act
Culling of chicken Medication and Videos/Illustration
- Abnormalities of nutritional
chicks requirements https://you.be/fMS1ZhypieU
- Methods of advance preparation for brooder
culling house
Safety practices Weighing scale and Demonstration
other tools and
equipment
LO3.PERFORM FEEDING OF BIRDS
1. Feeders and waters are prepared and cleaned regularly

2. Poultry is fed according to company feeds and feeding guide.
3. Nutrient supplementation is practiced as remedial measures according to instructions of
immediate authority
4. Water is given according to industry standards and bird requirements.
5. Feed left-over is properly secured and spoiled feed is disposed properly.

Methods
Preparing feeders and Poultry houses Actual Passing written exam
waterers
- Types and uses
- Preparation and cleaning
Feeding according to Set of brooding Lecture/discussion Practical demonstration
- type of feeds equipment
- feeding guide
Supplement feeding Medication and observation
nutritional
requirements
Poultry water requirements Weighing scale
and other tools Actual demo
and equipment
Procedure in safekeeping of Self faced learning
leftover feeds
Procedure in disposal of
spoiled feed per DENR
Regulation
Safety practices OSHS on Hands-on
feeding operation of birds
LO4. PROVIDE OPTIMUM ENVIRONMENT FOR THE BIRDS
1. Lighting program is provided based on industry standards.

2. Ventilation is augmented during hot climatic conditions.
3. Curtains management is done based on prevailing conditions.
4. Bio-security measures are applied according to industry procedures.
5. Vermin control is done following industry procedures.
6. Disposal of wastes are performed following DENR regulations.

Methods
Providing optimum Hands-on Passing written exam
environment for Set of brooding
growing chicks equipment
- Different lighting
program
- Ventilation Feeders and waterers
- Curtain
management
Bio-security Feeds Lecture Practical demonstration

measures application
Controlling vermin Medication and Discussion/videos
nutritional
requirements
Procedure in disposal Demonstration
of wastes Poultry houses
- DENR regulations
Safety practices Hands-on Demonstration with
OSHS question
LO5. PERFORM FLOCK SELECTION
1. Missexed are removed from flock following industry standards.

2. Flock selection is performed according to company requirements and productivity
standards.
3. Birds with poor physical conditions are culled out for according company requirements
on a regular basis.
4. Relevant records are updated on regular basis following enterprise protocol.

Selecting and Set of brooding Hands-on Passing written exam
removing missexed equipment
birds
Flock selection Medication and Lectures/Discussion
procedures nutritional
requirements
Culling out of birds Weighing scale and Videos/Illustration Practical demonstration
- birds with poor other tools and
physical conditions equipment
- methods of culling
Flock relevant Poultry houses Demonstration
records
Updating flock
relevant records
UNIT OF COMPETENCY: PERFORM PRE-LAY AND LAY ACTIVITIES
MODULE TITLE: PERFORMING PRE-LAY AND LAY ACTIVITIES
Module Descriptor: This unit covers the knowledge, skills and attitudes required to perform pre-
lay and lay activities. It compromises of performing preparatory activities,
transfer layers in laying house, employing lighting program, apply feeding
program, perform harvesting and post-laying activities.
LO1. Perform preparatory activities

LO2. Transfer layers in laying house
LO3. Employ lighting program
LO4. Apply feeding activities
LO5. Perform health care
LO6. Perform harvesting and post-laying activities
LO1. PERFORM PREPARATORY ACTIVITIES
1. Laying houses are cleaned and disinfected according to industry procedures.

2. Tools, materials and equipment are prepared according to work requirements.

Procedure in cleaning The students Hands-on Passing written exam
and disinfecting demonstrate
laying house understanding of skills
required in proper
flock managementfor
pre-lay and laying
activities
Preparation of Poultry houses and nest Lectures/discussion Practical demonstration

tools ,materials and set-up
equipment
- Types and uses of
tools, materials, and
equipment
LO2. TRANSFER LAYERS IN LAYING HOUSE
1. Ready to lay-pullets are selected for transfer to laying house.

2. Pullets with abnormalities are culled from the flock.
3. Ready-to-lay-pullets are transferred to laying house reference to Animal Welfare Act
and Good Animal Practices.

Selection of ready-to- Set of pre-laying and Hands-on Passing written exam
lay pullets laying tools, materials
- different strain of and equipment
pullet
- selection process
Culling pullets Medication and Lectures/Discussion Practical demonstration
- types of nutritional
abnormalities requirements
- culling technique
Transferring ready- Weighing scale and Demonstration
to-lay with reference other tools and
to equipment for grading
- GAHP of eggs
- Animal Welfare Act
LO3. EMPLOY LIGHTING PROGRAM
1. Lighting program is followed according to prepared schedule.

2. Lighting fixtures are installed according to required light intensity.
3. Monitoring of sexual development are performed in accordance with breed statement.

Following lighting Poultry houses and nest Passing written exam
program for layers set-up Lecture/Discussion
- Lighting program
schedule
Installation of lighting Set of pre-laying and Practical demonstration
fixtures laying tools, materials Hands-on
- lighting program and equipment
schedule
Monitoring of Sexual Medication and
development nutritional Written examination
- sexual development of a requirements
layer
- record keeping
LO4. APPLY FEEDING ACTIVITIES
1. Feeders and water trough are prepared and cleaned regularly

2. Poultry species are fed according to industry standards.
3. Feeding to peak and challenge feeding are applied according to layer’s status.
4. Feed left-over is properly secured and spoiled feed is disposed properly.
5. Monitoring of productivity is performed with reference to bird’s status.

Preparing of feeder and Poultry houses and
waterer nest set-up
Feeding of poultry Set of pre-laying and
- Feeds for layer laying tools, materials Lectures/discussion Passing written exam
- Feeds for broiler and equipment
- Feed rate consumption
- Feeding activities Actual hands-on
Proper storage of feeds Weighing scale and
other tools and Practical
equipment for Oral recitation demonstration
grading of eggs
5
Disposal of spoiled feed Medication and Written exercises
- DENR regulation nutritional
requirements
Monitoring productivity of
layer
Record keeping
Types of record for layer
LO5.PERFORM HEALTH CARE
1. Deworming is done as recommended by veterinarian or authority.

2. Booster vaccination program is done as recommended by veterinarian or authority.
3. Applications of vaccines are done following veterinarian instructions.
4. Vitamins and minerals supplementations are given based on assessment and
recommendations of veterinarian or animal nutritionist.

Deworming of layer
Applying booster Lectures/discussion Passing written exam
vaccination program
for layers Printed materials provided
- Following
instructions of Hands-on Practical
authorities demonstration
- Different application Individual task
of vaccines
Supplementation for
layers.
- vitamins
- minerals
- recommendation of
veterinarians
OSHS on performing
health care for layers
LO6. PERFORM HARVESTING AND POST-LAYING ACTIVITIES
1. Eggs are collected on a regular basis using appropriate materials and standard
collecting procedures.
2. Eggs are classified according to industry classification standards
3. Eggs are packed and stored at appropriate room temperature.
4. Unproductive layers are culled out according to standard industry procedures.
5. Records are kept following enterprise standard.

Collection of eggs
- egg harvesting materials Lectures/Discussion Passing written exam
and procedure
Grading of eggs Video presentation
- egg classification
Packing and storing Practical demonstration
harvested eggs Sharing of ideas
- Procedure in packing
- Storage at room
temperature Hands-on
Culling of unproductive
layers
- Criteria of unproductive
layers
- Methods of culling
- Record keeping
UNIT OF COMPETENCY: TRIM BEAK
MODULE TITLE: TRIMMING BEAK

Module Descriptor: This unit covers the knowledge, skills and attitudes required to debeak and
redebeak birds. It includes functions such as carry-out preparatory activities,
debeak birds, redebeak birds and carry-out work to completion.
LO1. Carry-out preparatory activities

LO2. Trim beak
LO3. Retrim beak
LO4. Carry-out work to completion
LO1. CARRY-OUT PREPARATORY ACTIVITIES
1. Materials, tools and equipment for the operation are prepared according to work
requirements.
2. Birds are conditioned for debeaking following Good Animal Practices and Animal
Welfare Act. Safety measures are practiced following Occupational Safety and Health
Standards (OSHS).

Methods
Preparation of students demonstrate
tools and understanding of the underlying
materials in theories in trimming the beak
debeaking Hands-on Passing written
Debeaking - Poultry house exam
procedure based Lectures/discussion
on - Tools,
- Animal materials and Videos/illustration Practical
Welfare Act equipment https://youtu.be/ demonstration
- Guidelines in 4tJpa5yrrA
welfare of
chicken
- GAHP Demonstration
- OSHS
LO2. TRIM BEAK
1. Beak are trimmed in appropriate age following standard industry procedures.

2. Birds are restrained with net to facilitate calm capture.
3. Task is performed observing safety practices and following Good Animal Husbandry
Practices (GAHP)

Methods
Debeaking The following resources
procedure should be provided:
- Poultry
house Hands-on Passing written
- records exam
Proper restraining
of birds according Medicines (analgesic, blood Lectures/discussion
to coagulants)
- Animal Welfare Video presentation Practical
Act demonstration
- GAHP Demonstration
Appropriate use
of PPE and Debeaking machine
OSHS when
trimming beak
LO3. RETRIM BEAK
1. Beaks are trimmed according to standard operating procedures.

2. Birds are restrained with net to facilitate calm capture.
3. Task is performed practicing OSHS and following GAHP

Methods
Re trimming of beak The following resources should be
provided: Hands-on Passing written
- Poultry house exam
- Medicines (analgesic, Lectures/discussion
blood coagulants)
Proper restraining of Oral questioning Practical
beak Net for restraining demonstration
- Animal welfare Act Demonstration
- GAHP Old tire
Pail
Safety precautions in Debeaking machine
trimming beak
Sprayer
Heater
LO4. CARRY-OUT WORK TO COMPLETION
1. Proper disposal is practiced according to environment rules and regulations.

2. Tools, materials and equipment are stored according to industry protocol.
3. Records are collected and updated for reporting purposes. (daily/weekly)

Practice of 3Rs and The following resources
waste disposal should be provided: Passing written exam
procedure Poultry house Hands-on
Practical
- Medicines Lecture/Discussion demonstration
(analgesic, blood
coagulants) Oral recitation
- Net for
restraining Old Written test
tire
- Pail
- Debeaking
machine
- Sprayer
- Heater
Maintaining and
storing tools and
equipment
Record keeping and
safety procedures
Unit of Competency: BREED CHICKEN
Module Title: BREEDING CHICKEN
Module Descriptor: This module covers the knowledge, skills and attitudes required to breed
chicken. This includes functions such as conduct preparatory breeding
activities, carry-out breeding to in-lay activities, collect eggs and care for
hatching eggs.
LO1. Conduct preparatory breeding activities.

LO2. Carry-out breeding to in-lay activities
LO3. Collect eggs
LO4. Care for hatching eggs
LO1. CONDUCT PREPARATORY BREEDING ACTIVITIES
1. Poultry breeders are obtained from reliable source according to enterprise production
requirement.
2. Characteristics of rooster suited for breeding are determined following enterprise
protocol.
3. Breeder sheds are maintained according to established farm practices following GAHP.
4. Nests are set-up in suitable place in reference to established breeding practices.
5. Poultry breeders are transferred to appropriate breeders sheds following GAHP.
6. Hygienic environment is maintained according to enterprise standard procedures and
requirements.

Sourcing of poultry
breeders The following resources
- Poultry breeds and should be provided:
types Lecture/Discussion Written exam
- reliable sources - Breeding sheds
Selection of rooster and nesting Hand –outs
for breeding place
- Characteristics of
rooster to suit for - Farm area Oral questioning Practical demonstration
breeding
Installation and - Egg storage
maintenance of room and Sharing of ideas
breeder place facilities
- Maintenance of Written examination
shed - Supplies, tools
- Setting up a and materials Actual demonstration
suitable nesting place to be used for
- breeding practices poultry
- GAHP breeding
- Maintenance of operation.
hygienic
environment
Transferring poultry
breeder to shed
according to
- Good animal
husbandry practices
(GAHP)
LO2.CARRY-OUT BREEDING TO IN-LAY ACTIVITIES
1. Male (rooster) is left with the females (hens) to mate following enterprise breeding
schedule and plan.
2. Birds are trained to lie in nests with minimal number of eggs on floor following
recognized industry standards.
3. Temperature of the hen shed is kept constant and warm according to established
enterprise procedures.
4. Maintenance of breeder poultry are done in line with egg production objective.
5. Any drafts are prevented from entering the building according to enterprise protocol.
6. In-lay activities are conducted according to enterprise protocol and production plan.
7. Safety practices are employed according to Occupational Safety and Hazard Standards.

Breeding of male and The following resources
female animals should be provided:
- Breeding schedule - Breeding sheds
and plan and nesting
place
- Farm area Lectures/Discussion Written exam
- Egg storage
room and Self-faced learning
facilities
- Supplies, tools Oral questioning Practical demonstration
and materials
to be used for demonstration
poultry
breeding
operation
Training birds to lay
eggs in nest and less
on floor
Maintaining the
temperature of the
hen shed
- Warm
- Constant
Maintaining poultry
breeder
- Production
objective
Keeping draft out
Conducting in-lay
activities
LO3. COLLECT EGGS
1. Fertile eggs are collected according to established enterprise protocol and requirement.
2. Identification and grading of egg are carried out in accordance with production
requirements and breeding objectives.
3. Livestock is handled during egg collection is humanely handled.
4. Eggs cleaning and sanitation are done following company requirements and required
hygienic procedures.
5. Hygienic environment maintained following enterprise procedures and requirement.
6. Records of all collection are completed to accurately monitor production.
Methods
Collection of eggs The following resources
- Fertile egg should be provided:
- Egg-collection procedure - Breeding sheds
- Humane handling of and nesting Hands-on Written exam
poultry during collection place
- Farm area Lectures/discussion
- Egg storage
room and Video viewing Practical
facilities demonstration
- Supplies, tools Demonstration
and materials
to be used for Written test
poultry
breeding Interview
operation.
Identification and grading of
eggs
- criteria for grading
- production requirements
- breeding objective
Egg cleaning and sanitation
- Company requirements
- Hygienic procedure
Recording and monitoring

of collection
LO4. CARE FOR HATCHING EGGS
1. Hatching eggs are selected following standard enterprise protocol.
2. Eggs are stored in accordance to industry standard procedures.
3. Eggs that are neglected by hens are tool for incubation purposes.
4. Floor egg problems are minimized following enterprise.

Methods
Selection of hatched The following resources
eggs should be provided:
 Storage of eggs - Breeding sheds Hands-on Written exam
- Industry standard and nesting
procedure place
 Incubating eggs - Farm area Lectures/discussion
according to enterprise - Egg storage
process room and
 Reduction of floor egg facilities Videos/illustration Practical
problem - Supplies, tools demonstration
 Enterprise and materials
procedures/protocol to be used for Demonstration
poultry
breeding
operation. Oral questioning
Selection of hatched
eggs
 Storage of eggs
- Industry standard
procedure
 Incubating eggs
according to enterprise
process
 Reduction of floor egg
problem
 Enterprise
procedures/protocol
eggs
 Storage of eggs
- Industry standard
procedure
 Incubating eggs
process
problem
 Enterprise
procedures/protocol
eggs
 Storage of eggs
- Industry standard
procedure
 Incubating eggs
process
problem
 Enterprise
procedures/protocol
eggs
 Storage of eggs
- Industry standard
procedure
 Incubating eggs
process
problem
 Enterprise
procedures/protocol
SUPERVISED INDUSTRY LEARNING

No. of Hours(80)
No. of Hours INDUSTRY PARTNER

80
SUPERVISED INDUSTRY LEARNING
The Supervised Industry Learning (SIL) is a program of Northern Mindanao

Technological Training Institute Inc. under TESDA in partnership with
_______________________________________ that aims to enhance and upgrade
by learning the competencies in the actual workplace. SIL/Internship
Program provide opportunities to go through the actual methodologies of a
specific job using the real tools, equipment’s and documents, In effect, the
workplace becomes a development venue for a student/trainee to learn more
about her/his chosen field and practice what she/he has learn from the
institution. The learners are expected to gain experiences in the latest
techniques and practices of the industry.
NOMINAL DURATION: 80 hours

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TESDA-OP-CO-01-F11

Rev. No. 00-03/08/17

Course Title: ORGANIC AGRICULTURE PRODUCTION NC II

Nominal Duration/SIL: 232 HOURS/80 HOURS

Course Description: This course is designed to enhance the knowledge, skills

 Must be a holder of National TVET Trainer Certificate I (TM I and NC)

CBC- Organic Agriculture Production NC II -1-

Unit of Competency Module Learning Outcomes Methodology Nominal

4. Develop career Developin 4.1Manage one’s

CBC- Organic Agriculture Production NC II -2-

7. Practice Practicing 7.1Identify OSH

CBC- Organic Agriculture Production NC II -3-

2. Use farm Using 2.1Select and use farm  Self-paced/

3. Perform Performin 3.1perform estimation  Self-paced/

4. Perform Processing 4.1Collect farm wastes  Self-paced/

CBC- Organic Agriculture Production NC II -4-

2. Produce Producing 2.1Establish nursery  Hands-on

2.4Perform Harvest and

3. Produce Producing 3.1Manufacture basal  Hands-on 18 hours

4. Produce Producing 4.1Prepare for the  Hands-on 24 hours

CBC- Organic Agriculture Production NC II -5-

Unit of Module Learning Outcomes Methodology Nominal

CBC- Organic Agriculture Production NC II -6-

EQUIPMENT TO BE UTILIZED IN ALL UNIT OF COMPETENCY

FOR EVERY COMPETENCY (COC)

1. RAISE ORGANIC CHICKEN

3. Produce organic fertilizer

CBC- Organic Agriculture Production NC II -8-

4. PRODUCE ORGANIC CONCOCTIONS/EXTRACTS

5. RAISE ORGANIC HOGS

15 kg Hog Feeds: grower 15 kg Hog Feeds: finisher

CBC- Organic Agriculture Production NC II - 10 -

6. RAISE ORGANIC RUMINANTS

CBC- Organic Agriculture Production NC II - 12 -

SPACE SIZE IN TOTAL

Learning Resource Center 10

B. Experimental Farm* 10,000.00 (1 ha)

ORGANIC AGRICULTURE PRODUCTION NC II

Nominal Duration: 4 HOURS

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

DETAILS OF LEARNING OUTCOMES

LO1.OBTAIN AND CONVEY WORKPLACE INFORMATION

1. Specific relevant information is accessed from appropriate sources

Content Conditions Methodologies Assessment

Sentence References  Sharing of Demonstration

LO2. Participate in workplace meetings and discussions

1. Attend team meetings on time.

CONTENT CONDITIONS METHODOLOGIES ASSESSMENT

Workplace Pencils/ ball pen  Sharing of Practical/

Effective Reference books  Lecture/discussion interview

LO3. COMPLETE RELEVANT WORKRELATED DOCUMENTS

1. Range of forms relating to conditions of employment are completed

CONTENT CONDITIONS METHODOLOGY ASSESSMENT

Technology Pencils/ ball pen  Interaction Practical/

Module Descriptor: This unit covers the skills, knowledge and

Nominal Duration: 4 HOURS

Summary of Learning Outcomes:

DETAILS OF LEARNING OUTCOMES: