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TRAINING
REGULATIONS
AGRICULTURAL CROPS
PRODUCTION NC II
AGRICULTURE, FORESTRY AND FISHERY
SECTOR
AGRI-FISHERY SECTOR
Page/s
COMPETENCY MAP 60
DEFINITION OF TERMS 62
ACKNOWLEDGEMENTS 67
This Qualification is packaged from the competency map of the Agri-Fishery Sector as
shown in Annex A.
Farmer/Grower
Farm worker
Nursery operator
Farm aide
Farm caretaker
These guidelines are set to provide the Technical Vocational Education and
Training (TVET) providers with information and other important requirements to
consider when designing training programs for AGRICULTURAL CROPS
PRODUCTION NC II.
BASIC COMPETENCIES
VARIABLE RANGE
1. Appropriate sources 1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium 2.1. Memorandum
2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage 3.1. Manual filing system
3.2. Computer-based filing system
4. Forms 4.1. Personnel forms
4.2. Telephone message forms
4.3. Safety reports
5. Workplace interactions 5.1. Face to face
5.2. Telephone
5.3. Electronic and two way radio
5.4. Written including electronic, memos, instruction
and forms, non-verbal including gestures,
signals, signs and diagrams
6. Protocols 6.1. Observing meeting
6.2. Compliance with meeting decisions
6.3. Obeying meeting instructions
VARIABLE RANGE
1. Appropriate sources 1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium 2.1. Memorandum
2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage 3.1. Manual filing system
3.2. Computer-based filing system
4. Forms 4.1. Personnel forms
4.2. Telephone message forms
4.3. Safety reports
5. Workplace interactions 5.1. Face to face
5.2. Telephone
5.3. Electronic and two way radio
5.4. Written including electronic, memos, instruction
and forms, non-verbal including gestures,
signals, signs and diagrams
6. Protocols 6.1. Observing meeting
6.2. Compliance with meeting decisions
6.3. Obeying meeting instructions
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Describe team role 1.1. The role and objective of the team is identified from
and scope available sources of information
1.2. Team parameters, reporting relationships and
responsibilities are identified from team discussions
and appropriate external sources
2. Identify own role 2.1. Individual role and responsibilities within the team
and responsibility environment are identified
within team 2.2. Roles and responsibility of other team members are
identified and recognized
2.3. Reporting relationships within team and external to
team are identified
3. Work as a team 3.1. Effective and appropriate forms of communications
member used and interactions undertaken with team members
who contribute to known team activities and
objectives
3.2. Effective and appropriate contributions made to
complement team activities and objectives, based on
individual skills and competencies and workplace
context
3.3. Observed protocols in reporting using standard
operating procedures
3.4. Contribute to the development of team work plans
based on an understanding of team’s role and
objectives and individual competencies of the
members.
VARIABLE RANGE
1. Role and objective 1.1. Work activities in a team environment with
of team enterprise or specific sector
1.2. Limited discretion, initiative and judgement maybe
demonstrated on the job, either individually or in a
team environment
2. Sources of 2.1. Standard operating and/or other workplace
information procedures
2.2. Job procedures
2.3. Machine/equipment manufacturer’s specifications
and instructions
2.4. Organizational or external personnel
2.5. Client/supplier instructions
2.6. Quality standards
2.7. OHS and environmental standards
3. Workplace context 3.1. Work procedures and practices
3.2. Conditions of work environments
3.3. Legislation and industrial agreements
3.4. Standard work practice including the storage, safe
handling and disposal of chemicals
3.5. Safety, environmental, housekeeping and quality
guidelines
VARIABLE RANGE
1. Role and objective 1.1. Work activities in a team environment with
of team enterprise or specific sector
1.2. Limited discretion, initiative and judgement maybe
demonstrated on the job, either individually or in a
team environment
2. Sources of 2.1. Standard operating and/or other workplace
information procedures
2.2. Job procedures
2.3. Machine/equipment manufacturer’s specifications
and instructions
2.4. Organizational or external personnel
2.5. Client/supplier instructions
2.6. Quality standards
2.7. OHS and environmental standards
3. Workplace context 3.1. Work procedures and practices
3.2. Conditions of work environments
3.3. Legislation and industrial agreements
3.4. Standard work practice including the storage, safe
handling and disposal of chemicals
3.5. Safety, environmental, housekeeping and quality
guidelines
EVIDENCE GUIDE
UNIT DESCRIPTOR : This unit covers the outcomes required to comply with regulatory
and organizational requirements for occupational health and
safety.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Identify hazards and risks 1.1 Safety regulations and workplace safety and hazard control
practices and procedures are clarified and explained based on
organization procedures
1.2 Hazards/risks in the workplace and their corresponding
indicators are identified to minimize or eliminate risk to co-
workers, workplace and environment in accordance with
organization procedures.
1.3 Contingency measures during workplace accidents, fire and
other emergencies are recognized and established in
accordance with organization procedures.
2. Evaluate hazards and 2.1 Terms of maximum tolerable limits which when exceeded will
risks result in harm or damage are identified based on threshold
limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety hazards are
reported to designated personnel in accordance with
workplace requirements and relevant workplace OHS
legislation
3. Control hazards and risks 3.1 Occupational Health and Safety (OHS) procedures for
controlling hazards/risks in workplace are consistently
followed
3.2 Procedures for dealing with workplace accidents, fire and
emergencies are followed in accordance with organization
OHS policies
3.3 Personal protective equipment (PPE) is correctly used in
accordance with organization OHS procedures and practices
3.4 Appropriate assistance is provided in the event of a workplace
emergency in accordance with established organization
protocol.
4. Maintain OHS 1.1 Emergency-related drills and trainings are participated in
as per established organization guidelines and procedures
1.2 OHS personal records are completed and updated in
accordance with workplace requirements.
EVIDENCE GUIDE
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform safety measures effectively and
efficiently. It includes identifying areas, tools, materials,
time and place in performing safety measures.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Determine areas of 1.1 Work tasks are identified in line with farm
concern for safety operations
measures 1.2 Place for safety measures are determined in line
with farm operations
1.3 Time for safety measures are determined in line
with farm operations
1.4 Appropriate tools, materials and outfits are
prepared in line with job requirements
2. Apply appropriate 2.1 Tools and materials are used according to
safety measures specifications and procedures
2.2 Outfits are worn according to farm requirements
2.3 Effectivity/shelf life/expiration of materials are
strictly observed
2.4 Emergency procedures are known and followed
to ensure a safework requirement
2.5 Hazards in the workplace are identified and
reported in line with farm guidelines
3. Safekeep/dispose 3.1 Used tools and outfit are cleaned after use and
tools, materials and stored in designated areas
outfit 3.2 Unused materials are properly labeled and stored
according to manufacturers recommendation and
farm requirements
3.3 Waste materials are disposed according to
manufacturers, government and farm
requirements
VARIABLE RANGE
1. Safety regulations May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks May include but are not limited to:
2.1 Physical hazards – impact, illumination, pressure,
noise, vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants, parasites,
mites, molds, fungi, insects
2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke,
gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors – over exertion/ excessive
force, awkward/static positions, fatigue, direct
pressure, varying metabolic cycles
2.4.2 Physiological factors – monotony, personal
relationship, work out cycle
3. Contingency May include but are not limited to:
measures
3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 (Calling designed) emergency personnel
4. PPE May include but are not limited to:
4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
EVIDENCE GUIDE
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to use farm tools and equipment. It includes
selection, operation and preventive maintenance of farm
tools and equipment.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Select and use farm 1.1 Appropriate farm tools are identified according to
tools requirement/use
1.2 Farm tools are checked for faults and defective
tools reported in accordance with farm procedures
1.3 Appropriate tools and equipment are safely used
according to job requirements and manufacturers
conditions
2. Select and operate 2.1 Appropriate farm equipment is identified
farm equipment 2.2 Instructional manual of the farm tools and
equipment are carefully read prior to operation
2.3 Pre-operation check-up is conducted in line with
manufacturers manual
2.4 Faults in farm equipment are identified and
reported in line with farm procedures
2.5 Farm equipment is used according to its function
2.6 Safety procedures are followed
3. Perform preventive 3.1 Tools and equipment are cleaned immediately after
maintenance use in line with farm procedures
3.2 Routine check-up and maintenance are performed
3.3 Tools and equipment are stored in designated
areas in line with farm procedures
VARIABLE RANGE
1. Farm equipment 1.1 Engine
1.2 Pumps
1.3 Generators
1.4 Sprayers
2. Farm tools 2.1 Sickle
2.2 Cutters
2.3 Weighing scales
2.4 Hand tools
2.5 Measuring tools
2.6 Garden tools
3. Pre-operation check-up 3.1 Tires
3.2 Brake fluid
3.3 Fuel
3.4 Water
3.5 Oil
3.6 Lubricants
3.7 Battery
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform safety measures effectively and
efficiently. It includes identifying areas, tools, materials,
time and place in performing safety measures.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Determine areas of 1.1 Work tasks are identified in line with farm
concern for safety operations
measures 1.2 Place for safety measures are determined in line
with farm operations
1.3 Time for safety measures are determined in line
with farm operations
1.4 Appropriate tools, materials and outfits are
prepared in line with job requirements
2. Apply appropriate 2.1 Tools and materials are used according to
safety measures specifications and procedures
2.2 Outfits are worn according to farm requirements
2.3 Effectivity/shelf life/expiration of materials are
strictly observed
2.4 Emergency procedures are known and followed
to ensure a safework requirement
2.5 Hazards in the workplace are identified and
reported in line with farm guidelines
3. Safekeep/dispose 3.1 Used tools and outfit are cleaned after use and
tools, materials and stored in designated areas
outfit 3.2 Unused materials are properly labeled and stored
according to manufacturers recommendation and
farm requirements
3.3 Waste materials are disposed according to
manufacturers, government and farm
requirements
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform basic workplace calculations.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Perform estimation 1.1 Job requirements are identified from written or oral
communications
1.2 Quantities of materials and resources required to
complete a work task are estimated
1.3 The time needed to complete a work activity is
estimated
1.4 Accurate estimate for work completion are made
1.5 Estimate of materials and resources are reported to
appropriate person
2. Perform basic 2.1 Calculations to be made are identified according
workplace calculation to job requirements
2.2 Correct method of calculation identified
2.3 System and units of measurement to be followed
are ascertained
2.4 Calculation needed to complete work tasks are
performed using the four basic process of addition,
division, multiplication and subtraction
2.5 Calculate whole fraction, percentage and mixed
when are used to complete the instructions
2.6 Number computed in self checked and completed
for alignment
VARIABLE RANGE
1. Calculations 1.1 Quantity of feeds
1.2 Amount of fertilizer
1.3 Amount of medicines
2. Method of calculation 2.1 Addition
2.2 Subtraction
2.3 Multiplication
2.4 Division
2.5 Ratio and proportion
3. System of measurement 3.1 English
3.2 Metric
4. Units of measurement 4.1 Area
4.2 Volume
4.3 Weight
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to use farm tools and equipment. It includes
selection, operation and preventive maintenance of farm
tools and equipment.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Select and use farm 1.1 Appropriate farm tools are identified according to
tools requirement/use
1.2 Farm tools are checked for faults and defective
tools reported in accordance with farm procedures
1.3 Appropriate tools and equipment are safely used
according to job requirements and manufacturers
conditions
2. Select and operate 2.1 Appropriate farm equipment is identified
farm equipment 2.2 Instructional manual of the farm tools and
equipment are carefully read prior to operation
2.3 Pre-operation check-up is conducted in line with
manufacturers manual
2.4 Faults in farm equipment are identified and
reported in line with farm procedures
2.5 Farm equipment is used according to its function
2.6 Safety procedures are followed
3. Perform preventive 3.1 Tools and equipment are cleaned immediately after
maintenance use in line with farm procedures
3.2 Routine check-up and maintenance are performed
3.3 Tools and equipment are stored in designated
areas in line with farm procedures
VARIABLE RANGE
1. Tools and materials Tools and materials include:
1.1. Tools
1.1.1 Spade
1.1.2 Wheel borrow
1.1.3 Broomstick
1.1.4 Sprayer or pressurized pump
1.2. Materials
1.2.1 Sacks
1.2.2 Containers
1.2.3 Disinfectants
1.2.4 Detergents
1.2.5 First-aid kit
1.2.6 Chemical spill kit
1.2.7 Personal Protective Equipment
o Goggles
o Disposal gloves
o Face mask
o Rubber boots
o Overall
2. Agricultural wastes Agricultural wastes may include:
2.1. Plant materials
2.2. Hay
2.3. Weeds
2.4. Twigs
2.5. Twines
2.6. Empty wooden crates
2.7. Animal manure
2.8. Feed refuse
2.9. Spoiled feeds (Forage and feed supplements)
EVIDENCE GUIDE
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform basic workplace calculations.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Perform estimation 1.1 Job requirements are identified from written or oral
communications
1.2 Quantities of materials and resources required to
complete a work task are estimated
1.3 The time needed to complete a work activity is
estimated
1.4 Accurate estimate for work completion are made
1.5 Estimate of materials and resources are reported to
appropriate person
2. Perform basic 2.1 Calculations to be made are identified according
workplace calculation to job requirements
2.2 Correct method of calculation identified
2.3 System and units of measurement to be followed
are ascertained
2.4 Calculation needed to complete work tasks are
performed using the four basic process of addition,
division, multiplication and subtraction
2.5 Calculate whole fraction, percentage and mixed
when are used to complete the instructions
2.6 Number computed in self checked and completed
for alignment
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitude
required to carry-out inventory activities, maintain
production record and prepare financial records.
PERFORMANCE CRITERIA
ELEMENTS
Italicized terms are elaborated in the Range Statement
1. Carry out inventory 1.1 Inventory inputs are determined according
activities enterprise requirements.
1.2 Defective tools and equipment are determined
according to operation manuals
1.3 Facilities are inspected according to according
standard codes and laws.
2. Maintain production 2.1 Production plan are prepared according to
record enterprise requirements.
2.2 Schedule for production activities are prepared
based from enterprise requirements and plan.
2.3 Production report are prepared in accordance with
enterprise reporting procedures
2.4 Input and production are monitored using
monitoring chart.
3. Prepare financial 3.1. Production cost are computed using established
records computation procedures.
3.2. Revenue is computed using established
computation procedures.
VARIABLE SCOPE
1. Inventory inputs 1.1 Plant
1.1.1. Planting materials
1.1.2. Fertilizer
1.1.3. Concoctions (Pesticides and insecticides)
1.1.4. Beneficial microorganisms
1.2 Animals
1.2.1. Stocks
1.2.2. Feeds
1.2.3. Concoctions
1.2.4. Medications
1.2.5. Beneficial microorganisms
1.2 Miscellaneous materials
2. Production activities 2.1. Plant
o Planting
o Fertilizer application
o Pesticides application
o Implementation of bio-security measures
o Irrigation/watering
o Weeding
o Harvesting
o Post-harvesting
2.2. Animal
o Feeding
o Cleaning and Sanitization
o Implementation of bio-security measures
o Growth and health condition
o Harvesting
o Post harvesting
2.3. Miscellaneous activities
3. Production report 3.1. Categorize and record quality of harvest
3.2. volume /quantity of products harvested
4. Input 4.1. Input(plant)
o Fertilizer
o Concoctions (Pesticides and insecticides)
o Beneficial microorganisms
4.2. Input(animal)
o Feeds
o Concoctions
o Medications
o Beneficial microorganisms
4.3. Miscellaneous inputs
5. Production 5.1 Growth rate
5.2 Survival rate
6. Production cost 6.1. Labor
6.2. Inputs
6.3. Tools, equipment and facility depreciation cost
6.4. Administrative cost
6.5. Miscellaneous
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to process farm wastes. It comprises functions
such as collecting farm wastes, conducting waste
identification and segregation, treating and processing
farm wastes and performing housekeeping duties.
1. Collect farm wastes 1.1 Tools and materials are prepared for collection
of farm wastes.
1.2 Wastes are collected following OSHS and waste
collection requirements and plan.
1.3 Dangerous and hazardous wastes are collected
following the HAZMAT(hazardous material)
protocol.
1.4 Appropriate personal protective equipment (PPE)
are worn as prescribed by Occupational Safety
and Health Standards (OSHS).
2. Identify and segregate 2.1 Wastes are identified by categories according to
wastes industry standards and environmental legislation.
2.2 Wastes are segregated according to
organizational requirements and relevant
legislation.
2.3 Sorted waste is placed into labelled container to
avoid littering and prevent cross-contamination.
2.4 Information on waste is obtained by asking
authority to ensure correct identification.
3. Treat and process farm 3.1 Dangerous and hazardous wastes are handled
wastes according to organizational requirements and
relevant legislation following OSHS procedures.
3.2 Processing of farm wastes is done following
environmental legislation and codes.
3.3 Principles of 3Rs (reduce, reuse and recycle) are
applied accordingly.
3.4 Farm wastes are disposed of according to
environmental legislation and codes.
4. Perform housekeeping 4.1 Appropriate warning signs and labels are
displayed in conspicuous places around the
workplace.
4.2 Work area is cleaned according to 5S principles.
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform nursery operations for agricultural
crops including establishing nursery shed, preparation
and handling of planting materials, preparation of
growing media, transplanting germinated seedlings
and handling of nursery tools and equipment.
PERFORMANCE CRITERIA
ELEMENTS
Italicized terms are elaborated in the Range Statement
1. Prepare 1.1 Tools, farm implements and simple equipment are
nursery tools, prepared according work requirements.
farm 1.2 Basic pre-operative checking of tools, farm implements
implements and equipment is performed in accordance with
and simple manufacturer’s manual and GAP standard.
equipment 1.3 Tools with wear and corrosions are segregated and
treated according to maintenance plan and procedures.
2. Maintain nursery 2.1 Nursery sanitation is maintained according to
facilities GAP standard.
2.2 Repair and maintenance of nursery facilities are
performed to maximize their efficiency and
effectiveness.
2.3 Preventive measures are applied for inclement
weather.
2.4 Safety measures are practice according to OSHS.
3. Handle 3.1 Planting materials are determined according to kinds and
seeds/planting varieties.
material 3.2 Quality seeds are selected according to prescribed
characteristics.
3.3 Seed testing is conducted to determine the
percentage germination of the seedstock in accordance
with the standard procedures
3.4 Planting materials are treated following standard protocol.
3.5 Seed scarification is performed for germination purposes
based on type of crop.
4. Prepare growing 4.1 Growing media are prepared according to prescribed
media mixture and crop requirement.
4.2 Growing media are placed in prescribed containers
according to crop requirements.
4.3 Containers are arranged and labelled according to
varieties/species.
4.4 Seedbed is prepared based on crop species.
RANGE OF VARIABLES
VARIABLE SCOPE
1. Tools, farm implements Include the following but not limited to:
and simple equipment 1.1. Tools:
1.1.1. Digging tools
1.1.2. Propagation tools
1.1.3. Harvesting tools
1.1.4. Measuring tools
1.2. Farm implements and simple equipment:
1.2.1. Water pumps
1.2.2. Hand tractor
1.2.3. Plow
1.2.4. Harrow
1.2.5. Sprayer
2. Planting materials Include the following but not limited to:
2.1. Seeds
2.2. Suckers
2.3. Tissue cultured plantlets
2.4. Cuttings
2.5. Rhizome
2.6. Corm
2.7. Grafted material
2.8. Tuber
2.9. Runner/Stolon
2.10. Bulb
3. Quality seeds Characteristics of quality seeds include the
following:
3.1. Damage free
3.2. Viability
3.3. Free from mixture
2.6 Values
2.6.1 Effective team player
2.6.2 Smooth Interpersonal Relationship (SIR)
2.6.3 Observant of work ethics
3. Required Skills 3.1 Basic mathematical processes of addition, subtraction,
division and multiplication
3.2 Skills in plant propagation techniques
3.3 Interpretation of procedural manuals
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to conduct activities related to land preparation
and planting of agricultural crops. This unit also includes
proper handling of seeds/seedlings/saplings for planting
and transplanting, proper use of tools and equipment,
conduct land preparation and field lay-out.
VARIABLE SCOPE
1. Inventory inputs 1.1 Plant
1.1.1. Planting materials
1.1.2. Fertilizer
1.1.3. Concoctions (Pesticides and insecticides)
1.1.4. Beneficial microorganisms
1.2 Animals
1.2.1. Stocks
1.2.2. Feeds
1.2.3. Concoctions
1.2.4. Medications
1.2.5. Beneficial microorganisms
1.2 Miscellaneous materials
2. Production activities 2.1. Plant
o Planting
o Fertilizer application
o Pesticides application
o Implementation of bio-security measures
o Irrigation/watering
o Weeding
o Harvesting
o Post-harvesting
2.2. Animal
o Feeding
o Cleaning and Sanitization
o Implementation of bio-security measures
o Growth and health condition
o Harvesting
o Post harvesting
2.3. Miscellaneous activities
3. Production report 3.1. Categorize and record quality of harvest
3.2. volume /quantity of products harvested
4. Input 4.1. Input(plant)
o Fertilizer
o Concoctions (Pesticides and insecticides)
o Beneficial microorganisms
4.2. Input(animal)
o Feeds
o Concoctions
o Medications
o Beneficial microorganisms
4.3. Miscellaneous inputs
5. Production 5.1 Growth rate
5.2 Survival rate
6. Production cost 6.1. Labor
6.2. Inputs
6.3. Tools, equipment and facility depreciation cost
6.4. Administrative cost
6.5. Miscellaneous
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to apply pest control, measure, apply fertilizer,
water crops, perform pruning and perform physical
growth-enhancing practices.
3. Water crops 3.1. Soil moisture content is determined based on soil field capacity
3.2. Watering performed following the prescribed method and
schedule
3.3. Good Agricultural Practices is observed.
4. Perform 4.1. Pruning method is performed according to crops.
pruning 4.2. Tools and materials for pruning are prepared.
4.3. Safety procedures is followed according to Occupational Safety
and Health Standards and PNS:PAES 101
5. Perform 5.1. Tools and equipment for cultivation are prepared according to
physical PNS:PAES 101.
growth- 5.2. Cultivation practices are carried out based on crop requirement.
enhancing 5.3. Rejuvenating activities are performed according to established
practices cultural practices.
5.4. Growth training technique are performed for different crops
5.5. Mulching techniques are carried out based on crops.
5.6. Safety procedures are followed according to Occupational
Safety and Health Standards.
VARIABLE RANGE
1. Pests Include but not limited to:
1.1. Weeds
1.2. Insects
1.3. Diseases
1.4. Mites
1.5. Rodents
1.6. Other pests
2. Tools and materials Includes but not limited to:
2.1. Knapsack/ power sprayers
2.2. Measuring devices
2.3. Insect traps
2.4. Pesticides (bio or synthetic)
2.5. Pruning shears
2.6. Shovel
2.7. Safety gears
2.8. Paper/plastic sleeves
2.9. Fertilizer
2.10. Pail
2.11. Measuring cup
2.12. Hoe
2.13. Shovel
2.14. Carabao pulled implements
2.15. Pruning shear
2.16. Pruning saw
2.17. Bolo
2.18. Paint
3. Pest control Include but not limited to:
measures 3.1. Physical
3.2. Mechanical
3.3. Biological
3.4. Cultural
3.5. Chemical (biopesticide, synthetic)
3.6. IPM
3.7. Sanitation
4. Fertilizers Include the following:
4.1. Organic
4.2. Inorganic
5. Method of fertilizer Include but not limited to the following:
application 5.1. Basal
5.2. Sidedress
5.3. Topdress
5.4. Localized
5.5. Band
5.6. Foliar/Spray
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform harvest and postharvest operations
of major agricultural crops including maintaining quality
of produce for distribution. This unit also includes proper
use of tools and equipment required to perform the
activities. This unit does not include secondary
processing.
VARIABLE SCOPE
1. Physiological growth Include the following:
1.1 Days after flower induction
1.2 Days after fruit setting
2. Physical indicators Include the following:
2.1. Change in color
2.2. Change in size
2.3. Change in texture
3. Agronomic history Include the following:
3.1 Nursery source
3.2 Variety of plant
3.3 Planting calendar
3.3.1 Days after planting
3.3.2 Days at flowering
3.3.3 Days at fruit set
4. Obstructions May include but not limited to:
4.1. Weeds
4.2. Dead branches
4.3. Stakes and wedges
5. Harvesting tools and May include the following:
materials 5.1. Picking poles
5.2. Scythes
5.3. Scissors
5.4. Shears
5.5. Shovels
5.6. Collecting baskets with liners
5.7. Harvesting crates with liner
5.8. Container with clean water with preservative
5.9. Sacks
5.10. Twines
5.11. Labels and markers
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to conduct activities related to land preparation
and planting of agricultural crops. This unit also includes
proper handling of seeds/seedlings/saplings for planting
and transplanting, proper use of tools and equipment,
conduct land preparation and field lay-out.
COMMON COMPETENCIES
58 hours
Assessment
Unit of Competency Learning Outcomes Methodology
Approach
1. Apply safety 1.1 Apply appropriate Self- Oral/Written
measures in safety measures while paced/modular Interviews
farm operations working in farm Lecture/Discus Direct
1.2 Safe keep/dispose sion Observation
tools, materials and Interaction Practical
outfit. Practical Demonstration
Demonstration
Visit/tour
2. Use farm tools 2.1 Prepare and use farm Self- Oral/Written
and equipment tools paced/modular Interviews
2.2 Prepare and operate Lecture/Discus Direct
farm equipment sion Observation
2.3 Perform preventive Interaction Practical
maintenance Practical Demonstration
procedures/practices Demonstration
Visit/tour
3. Perform 3.1 Perform estimation Self- Oral/Written
estimation and 3.2 Perform basic paced/modular examination
basic calculation workplace calculation Lecture/Discus Practical
sion exercise
Interaction
Practical
Exercise
CORE COMPETENCIES
260 hour
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Perform 1.1. Prepare nursery tools, Hands- on Written
nursery farm implements and Lectures/ examination
operations simple equipment Discussion Oral
1.2. Maintain nursery Videos/ evaluation
facilities Illustrations Demonstration
1.3. Handle seeds/planting Demonstration with questions
material
1.4. Prepare growing media
1.5. Conduct propagation
activities
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to apply pest control, measure, apply fertilizer,
water crops, perform pruning and perform physical
growth-enhancing practices.
3. Water crops 3.1. Soil moisture content is determined based on soil field capacity
3.2. Watering performed following the prescribed method and
schedule
3.3. Good Agricultural Practices is observed.
4. Perform 4.1. Pruning method is performed according to crops.
pruning 4.2. Tools and materials for pruning are prepared.
4.3. Safety procedures is followed according to Occupational Safety
and Health Standards and PNS:PAES 101
5. Perform 5.1. Tools and equipment for cultivation are prepared according to
physical PNS:PAES 101.
growth- 5.2. Cultivation practices are carried out based on crop requirement.
enhancing 5.3. Rejuvenating activities are performed according to established
practices cultural practices.
5.4. Growth training technique are performed for different crops
5.5. Mulching techniques are carried out based on crops.
5.6. Safety procedures are followed according to Occupational
Safety and Health Standards.
Learning Resource 3.00 x 5.00 15.00 15.00
Center
Activity Room 2.00 x 3.00 6.00 per 150.00
(including facilities, student
wash room, and
store room)
B. Demo Farm 2,550.00
Nursery area 1 x 2 per 2 per 50.00
Field plot and trainee trainee 2500.00
Working shed 10 x 10 per 100 per
(100sq.m.) trainee trainee
4.2. Assessment shall focus on the core units of competency. The basic and
common units shall be integrated or assessed concurrently with the core
units.
4.3. The following are qualified to apply for assessment and certification:
Airflow rate – the amount of air passing through an obstruction per unit
of time.
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Furrow Irrigation – a method of supplying water through a canal system
wherein water flows down or across the slope of the field
Off-Baring- process of cultivating the soil away from the base of the
plants
Larvae – the first stage of the life cycle of insects after leaving the egg.
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7.2.2. Cacao
7.2.3. Abaca
7.2.4. Coconut
7.2.5. Sugarcane
7.3. Forage
7.4. Ornamentals
7.4.1. Rose
7.4.2. Sampaguita
7.4.3. Anthurium
7.4.4. Chrysanthemum
7.5. Cereals
7.5.1. Rice
7.5.2. Corn
7.6. Vegetables
7.6.1. Leafy
7.6.2. Fruit vegetable
7.6.3. Legumes
7.6.4. Bulbs
7.10. Spices
7.10.1.black pepper
7.10.2.chili
7.10.3.
Rodents – refer to rats and mice which destroy grains and other stored
products.
Storage life – the longest time produce can be kept in a sound marketable
condition.
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Tillage – the mechanical manipulation of the soil
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ACKNOWLEDGEMENTS
The Technical Education and Skills Development Authority (TESDA) wishes to extend
gratitude and appreciation to the many representatives of business, industry, academe
and government agencies and labor groups who donated their time and expertise to the
development and validation of these Training Regulations.
This undertaking was also made possible through the collaborative project between
TESDA and DA entitled DA-TESDA National Convergence Program on Enhancing
Agricultural Productivity through Skills Development which is supported by the
Department of Agriculture-Agricultural Training Institute.
67
5. Method of Competency in this unit may be assessed through:
Assessment 5.1 Direct observation and questioning
5.2 Demonstration (simulated)
5.3 Oral interview and written test
5.4 Third party report
6. Context of 6.1 Competency may be assessed individually in the actual
Assessment workplace or through TESDA accredited institution
6.1.1 Private farms
6.1.2 Farm school
QUEZON
69
MR. FLORENCIO P. CUAREZ MR. CARLITO O. PALAMBIANO
Board Member Member
Pagbilao Organic Farmer Association MAPROTAS
Ilaya Talipan, Pagbilao Quezon Ilayang Nangka, Tayabas Quezon
BUKIDNON
70
MR. HENRY S. BINAHON MS. LYDIA C. SISON
CEO Professor V
Binahon Agroforestry Foundation Inc. Central Mindanao University
0292CM Recto Ave. Malaybalay City Musuan, Bukidnon
LAGUNA
71
4. Process farm 4.1 Collect farm wastes Self- Oral/Written
wastes 4.2 Identify and segregate paced/modular Interviews
wastes Lecture/Discus Direct
4.3 Treat and process farm sion Observation
wastes Interaction Practical
4.4 Perform housekeeping Practical Demonstration
Demonstration
Visit/tour
5. Perform record 5.1 Carry out inventory Self- Oral/Written
keeping activities paced/modular Interviews
5.2 Maintain production Lecture/Discus Practical
record sion Demonstration
5.3 Prepare financial Interaction
records Practical
Demonstration
Visit/tour
CORE COMPETENCIES
260 hour
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Perform 1.1. Prepare nursery tools, Hands- on Written
nursery farm implements and Lectures/ examination
operations simple equipment Discussion Oral
1.2. Maintain nursery Videos/ evaluation
facilities Illustrations Demonstration
1.3. Handle seeds/planting Demonstration with questions
material
1.4. Prepare growing media
1.5. Conduct propagation
activities
GUGUINTO, BULACAN
73