Sector : AGRI-FISHERY

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PRODUCE ORGANIC CONCOCTION AND

EXTRACTS

Module Title: PRODUCING ORGANIC CONCOCTION AND

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

Language, Average grade in: Average grade in:

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

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____

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Date Developed:
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 Characteristics of learners
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness
if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous List down trainings related to Organic

learning Agriculture Production.
experience 1. ____________________________

National Certificates acquired and NC level

Training Level
completed 1. _______________________________

Special courses Other courses related to Organic Agriculture

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

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order
for this kind of learner to retain
information, oral or written, presentations
of new information must contain diagrams
and drawings, preferably in color. The
visual learner can't concentrate with a lot
of activity around him and will focus better
and learn faster in a quiet study
environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
Document No.
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 Characteristics of learners

remember speeches and lectures in detail

but has a hard time with written text.
Having to read long texts is pointless and
will not be retained by the auditory learner
unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities
where they can watch, listen and then
review what has happened.
f. Theorist - Learns most when ideas are
linked to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Document No.
Date Developed:
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FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer to
the questions below.
Basic Competencies
CAN I…? YES NO
1. PARTICIPATE IN WORK PLACE COMMUNICATION
1.1 Obtain and convey workplace information 
1.2 Participate in workplace meetings and discussions 
1.3 Complete relevant work related documents 
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope 
2.2 Identify own role and responsibility within team 
2.3 Work as a team member 
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational goals 
3.2 Set and meet work priorities
3.3 Maintain professional growth and development 
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1 Identify hazards and risks 
4.2 Evaluate hazards and risks
4.3 Control hazards and risks 
4.4 Maintain OHS awareness 
Common Competencies
1. APPLY SAFETY MEASURES IN FARM OPERATIONS YES NO
1.1 Determine areas of concern for safety measures 

1.2 Apply appropriate safety measures 

1.3 Safe keep/dispose tools, materials and outfit 

2. USE FARM TOOLS AND EQUIPMENT

2.1 Select and use farm tools 

2.2 Select and operate farm equipment 

2.3 Perform preventive maintenance 

3. PERFORM ESTIMATION AND BASIC CALCULATION

3.1 Perform estimation 

3.2 Perform basic workplace calculation 

4. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

4.1 Seek information on the industry 

4.2 Update industry knowledge 

5. PERFORM RECORD KEEPING

5.1 Carry out inventory activities 

5.2 Maintain production record 

5.3 Prepare financial records 

Core Competencies

1. RAISE ORGANIC CHICKEN YES NO

1.1 Select healthy stocks and suitable housing 

1.2 Set-up cage equipment 
1.3 Feed chicken 
1.4 Grow and harvest chicken 
2. PRODUCE ORGANIC VEGETABLES

2.1 Establish nursery 

2.2 Plant seedlings 
2.3 Perform plant care and management 
2.4 Perform harvest and post-harvest activities 
3. PRODUCE ORGANIC FERTILIZER

3.1 Prepare composting area and raw materials 

3.2 Compost and harvest fertilizer 
4. PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

4.1 Prepare for the production of various concoctions 

4.2 Process concoctions 
4.3 Package concoctions 
Elective Competencies
5. RAISE ORGANIC HOGS YES NO
5.1 Select healthy domestic hog breeds and suitable housing 
5.2 Feed hogs 
5.3 Grow and finish hogs 
6. RAISE ORGANIC SMALL RUMINANTS 
6.1 Select healthy breeders and suitable cages 
6.2 Feed small ruminants 
6.3 Manage breeding of small ruminants 
6.4 Manage does/ewes and their progenies 
6.5 Grow and harvest small ruminants 

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.
Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
Raise Organic Certificate of Completion Present Original Copy of
Chicken Certificate of Completion
Submitted
w/ Dry Seal
Call Training Provider
Actual demonstration
Produce Organic Certificate of Completion Original Copy of Certificate
Vegetables of Completion w/ Dry Seal
Submitted
Call Training Provider
Actual demonstration
Produce Organic Certificate of Completion Original Copy of Certificate
Fertilizer of Completion w/ Dry Seal
Submitted
Call Training Provider
Actual demonstration
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies

Required Units of Current Training

Competency/Learning
Outcomes based on CBC
1. RAISE ORGANIC CHICKEN
1.1 Select healthy stocks
and suitable housing
1.2 Set-up cage equipment
1.3 Feed chicken
1.4 Grow and harvest
chicken
Required Units of
Competency/Learning
Outcomes based on CBC
2. PRODUCE ORGANIC VEGETABLES
2.1 Establish nursery
2.2 Plant seedlings
2.3 Perform plant care and
management
2.4Perform harvest and
post-harvest activities
Competencies Gaps/Requirements
1.1 Select healthy
stocks and suitable
housing
1.2 Set-up cage
equipment
1.3 Feed chicken
1.4 Grow and harvest
chicken
Current Training
Competencies Gaps/Requirements
2.1 Establish nursery
2.2 Plant seedlings
2.3 Perform plant care
and management
2.4Perform harvest
and post-harvest
activities

Required Units of Current Training

 Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
3. PRODUCE ORGANIC FERTILIZER
3.1 Prepare composting area 3.1 Prepare
and raw materials composting area and
raw materials
3.2 Compost and harvest 3.2 Compost and
fertilizer harvest fertilizer
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
4. PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
4.1 Prepare for the 4.1 Prepare for the
production of various production of
concoctions various
concoctions
4.2 Process concoctions 4.2 Process
concoctions
4.3 Package concoctions 4.3 Package
concoctions

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

 Instruction
Prepare for the production of various
concoctions

Producing Organic Concoctions

Process concoctions
and Extracts

Package concoctions