EVIDENCE PLAN

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS
Learning Outcomes: PREPARE FOR THE PRODUCTION OF VARIOUS
CONCOCTIONS
Ways in which evidence will be collected: Demonstration
with oral Written
questioning Test
The evidence must show that the candidate.
 Clean sanitize and secure work storage areas. * / /
 Clean and free from synthetic chemicals the raw
/ /
materials used. *
 Clean, free from contaminations and must be of
food-grade quality” the tools, materials, and / /
equipment used. *
 Observe personal hygiene according to OHS
/ /
procedures.
 Prepare raw materials in accordance with
/ /
enterprise practice. *
 Set fermentation period based on enterprise
/ /
practices.
 Ferment various concoctions following organic
/ /
practices. *
 Harvest concoctions based on the fermentation
period. *
/ /
 Contain concoction in sanitized bottles and
containers. *
/ /
 Label and tag package concoctions in
/ /
accordance with enterprise practices. *
 Store packaged concoction in the appropriate
place and temperature following organic / /
practices. *
 Record production of concoctions using
/ /
enterprise procedures.
NOTE: *Critical Aspects of Competency

Prepared by: Date:

Checked by: Date:

 DEMONSTRATION

Candidate name:
Assessor name:
Qualification: ORGANIC AGRICULTURE PRODUCTION NCII
Date of assessment:
Time of assessment:
Instructions for demonstration; Given the necessary raw materials, tools, and
equipment, the trainee must be able to:
1. Prepare for the production of various concoctions
2. Process concoctions
3. Package concoctions

Materials and equipment:

 Raw materials for concoctions
 Personal Protective Equipment
 Tools, Materials, and Equipment

✓ to show if the evidence is

demonstrated
During the demonstration of skills, did the
Yes No N/A
candidate:
 Clean sanitize and secure work storage areas.
□ □ □
*
 Clean and free from synthetic chemicals the
□ □ □
raw materials used. *
 Clean, free from contaminations and must be
of food-grade quality” the tools, materials, and □ □ □
equipment used. *
 Observe personal hygiene according to OHS
□ □ □
procedures.
 Prepare raw materials in accordance with
□ □ □
enterprise practice. *
 Set fermentation period based on enterprise
□ □ □
practices.
 Ferment various concoctions following
□ □ □
organic practices. *
 Harvest concoctions based on the
□ □ □
fermentation period. *
 Contain concoction in sanitized bottles and
□ □ □
containers. *
 Label and tag package concoctions in
□ □ □
accordance with enterprise practices. *
 Store packaged concoction in the appropriate
place and temperature following organic □ □ □
practices. *
 Record production of concoctions using
□ □ □
enterprise procedures.
Trainees’ Name and signature:
Date:
Trainer’s name and signature:
Date:
QUESTIONS
Satisfactor
Questions to probe the candidate’s underpinning
y response
knowledge
Yes No
Extension/Reflection Questions
1. What do you think is the importance of having knowledge in
❑ ❑
producing organic concoctions?
2. What is the benefit of knowing the different raw materials
❑ ❑
needed in preparing concoction?
Safety Questions
3. How will you ensure that your concoction extract is properly ❑ ❑
packaged in a container or bottle?
4. In what way can you ensure that the work and storage area ❑ ❑
is clean and sanitized?
5. What is the proper way of cleaning tools and ❑ ❑
equipment?
Contingency Questions
6. What will you do if other raw materials are not available for ❑ ❑
your concoction?
7. How will you know that your concoction is contaminated? ❑ ❑
Infrequent Events
8. What will you do if the harvested concoction has a maggot? ❑ ❑
Can you still use it?
9. What is the first thing you should do if a sudden incident ❑ ❑
happens during your performance?
10.What will happen if you made a mistake in labeling the ❑ ❑
concoction?
Rules and Regulations
11. Give at least one safety and health procedure or regulation ❑ ❑
in performing concoctions.
12.What is the first thing you should consider before you ❑ ❑
proceed to process the concoction?
13.What is the proper place and temperature for storing ❑ ❑
concoction when following organic practices?
The candidate’s underpinning ❑ Competent ❑ Not Yet
knowledge was: Competent
Feedback to candidate
General comments [Strengths / Improvements needed]

Trainee’s
Date:
signature:
Trainer’s
Date:
signature:
 SUGGESTED ANSWERS FOR ORAL QUESTIONING:

Extension/Reflection Questions
1. It can help people to produce their own plant and animal fertilizer by
means of raw materials.
2. The benefit of knowing the raw materials needed for the concoction is
that you can utilize the kitchen waste by turning it into fertilizer.

Safety Questions
3. Check the cap of the bottle and see to it that it is tightly close to avoid
air-borne contaminants.
4. To ensure that the work and storage areas are clean, ensure that they
are free of soil, trash, and debris and that the surfaces are clean and
sanitized.
5. Preparation, cleaning, sanitizing, and air drying are all standard
cleaning procedures.

Contingency Questions
6. Use alternative raw materials, for molasses you can use brown sugar
or muscovado.
7. Concoction is contaminated if it smells bad or has a foul odor.

Infrequent Events
8. Because maggots do not reduce the potency or effectiveness of the
fermented concoction, it can still be used.
9. If an unexpected incident occurs, administer first aid and inform the
trainer.
10. The harvesting process would be affected if the concoction is
mislabeled.

Rules and Regulations

11. Always use Personal Protective Equipment in performing the task.
12. When creating a concoction, the first thing you consider is the
availability of raw materials, the tools and equipment to be used, and
the safety of the workplace area.
13. A dry cool dark place and temperature are ideal for concoction.
 PERFORMANCE TEST

Specific Instruction for the Candidate

Qualification: ORGANIC AGRICULTURE

PRODUCTION NCII

Unit of Competency PRODUCE ORGANIC

CONCOCTIONS AND EXTRACTS

General Instruction:

Given the necessary tools, equipment, and raw materials, you must be able
to produce organic concoction extract within 3 hours in accordance with the
standard procedures and based on the enterprise practices in performing
concoctions.

Specific Instructions:
1. Wear appropriate PPE.
2. Clean work and storage area.
3. Prepare tools and equipment to be used.
4. Select raw materials for the concoction.
5. Process concoctions:
a. Clean and rinse raw materials, then drain.
b. Raw material should be sliced and cut.
c. Mix all raw materials thoroughly in a plastic pail with a wooden ladle,
then add the molasses.
d. Place a nylon screen over the mixture.
e. Place rocks on top of the nylon screen.
f. Wipe the container's mouth.
g. Wrap in manila paper and secure with a rubber band.
h. Mark the masking tape with your name and the Date of the Produce,
Date harvest) and store in a darkly cool room.
6. Based on the fermentation period, harvest concoction and filter the liquid
using a strainer.
7. Package concoctions:
a. Place concoctions in sanitized bottles or containers, but do not
tighten the cap.
b. Labeled and tagged concoctions in accordance with enterprise
practices.
c. Package concoctions are stored at the appropriate temperature in
accordance with organic practices.
d. Close the cap completely after a week or when there are no bubbles
rising.
e. Make a record of the concoction's production.
8. Use of safety precautions.
TABLE OF SPECIFICATION

# of Item
test Placement
Knowledge Comprehensio Application
item
n
Objective/Content/topic
M T/ M MC T/F MT M T/ M K C A
C F T C F T

 Clean sanitize and 1 1 1,2

2
secure work and
storage areas.
 Clean and free 1 1 1 9, 3
21
from synthetic 3
chemicals the raw
materials used.
 Clean, free from 1 1 4 5
contaminations
and must be of
2
food-grade quality”
the tools,
materials, and
equipment used. *
 Observe personal 1 1 6 7
hygiene according 2
to OHS
 procedures.
 Prepare raw 2 2 10 11, 8
12
materials in 4
accordance with
 enterprise practice.
 Set fermentation 2 2 13, 17, 18
period based on 4 14
enterprise
practices.
 Ferment various 2 2 23, 19
25 ,
concoctions
20
following organic 4
practices.
 Harvest 1 1 1 15, 16
24
concoctions based
on the 3
fermentation
period. *
 Contain concoction 1 22
in sanitized bottles 1
and containers. *
 Label and tag 1 1 2 26,
package 29
concoctions in
accordance with
 enterprise
practices.
 Store packaged 1 1 27,
concoction 28
inappropriate place 2
and temperature
following organic
practices.
 Record production 1 30
of concoctions 1
using enterprise
procedures.
TOTAL TEST ITEMS: 30

Code: MC – Multiple Choice

T/F – True or False
MT – Matching type
WRITTEN TEST

Name: RHIANNA ANGELINE R. MANTARING

Date: APRIL 20,2022
Qualification: ORGANIC PRODUCTION NC II
Units of Competency: PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS

TEST I. MULTIPLE CHOICE

Direction: Read and analyze the question carefully then choose a letter of
the correct answer. Write your answer on your answer sheet.

1. The following are the proper storage for

concoctions, except?
___________ a. dry
b. cool
c. dark
d. hot
2. How would you classify the good working area?
a. free from stray animals
___________
b. a wet cool place
c. an open are directed to sunlight
d. a close room with aircon
3. What will you do to ensure that the raw materials
you prepare are clean and free from chemicals?
___________
a. clean and wash properly the raw materials
according to enterprise practices
b. soak it in clean water with soap
c. soak under the sun for 10 minutes
d. wash and soak in warm water
4. This tool is primarily used to measure the volume
of liquid
a. measuring cup
___________
b. weighing scale
c. plastic pail
d. wooden ladle
5. These are the steps in cleaning tools and
equipment, except?
___________
a. selection
b. cleaning
c. sanitizing
d. air drying
6. It is cross-disciplinary action concerned with
protecting the safety, help, and welfare of people
___________
engaged in work or employment
a. occupational safety
b. hazard
c. risk
d. occupational safety and health
 7. These are the categories of occupation hazard,
except.
___________
a. chemical hazard
b. biological hazard
c. social hazard
d. physical hazard
8. Mr. H wants to produce organic concoction extract
but he does not have molasses, what alternative
raw materials for molasses do Mr. H need to
___________
produce organic concoction?
a. powdered rice
b. brown sugar
c. milk
d. coconut vinegar
9. What is the first step in preparing raw materials?
a. slice/cut raw materials
___________
b. wash raw materials and dry
c. measure raw materials
d. mix raw materials with molasses
10. What raw materials need to prepare fermented fruit
juice?
a. kangkong
___________
b. watermelon
c. malunggay
d. banana trunks
11. The following are raw materials for CalPhos, except
a. animal bones
b. coconut vinegar
c. sea shell
d. eggshell
12. These are the raw materials for making fermented
plant juice, except
a. banana trunks
b. kangkong
c. kamote tops
d. ampalaya
13. In setting fermentation for FFJ what is the total
fermentation period
a. 7 days
b. 5 days
c. 10 days
d. 14 days

14. What is the total fermentation of CalPhos?

a. 15 days
b. 10 days
c. 30 days
d. 7 days
15. When is the perfect time to harvest
concoctions?
a. When all organic materials are dissolved in
molasses
 b. When the raw materials are smells good
c. If the extract is turn into darker color
d. Anytime when needed

ANSWER KEY

1. D
2. A
3. A
4. A
5. A
6. D
7. C
8. B
9. B
10. B
11. B
12. D
13. A
14. C
15. A
II. TRUE OR FALSE

Directions: Read each statement carefully then write T on the line if the
statement is True and write FALSE if it is wrong.

_______16. The concoction extract is ready for use after three days of
fermentation.
_______17. The extracts of the concoction have a shelf life of approximately
eight months.
_______18. If the raw materials did not dissolve in the molasses, we can add
a little water and mix the contents.
_______19. White and yellow molds are beneficial bacteria that can be used
in fermentation.
_______20. Even if a maggot is growing during the fermentation process, the
concoction can still be used.
_______21. Raw materials used in concoction preparation must be clean
and chemical-free.
_______22. Contain concoction in a clean and sanitized bottle or container.
_______23. The fermentation occurs when sugar breaks down by enzymes of
microorganisms in the absence of oxygen.
_______24. The best time for harvesting concoction is when all materials are
dissolved in the mixture and turned into an extract.
______25. The concoction may be contaminated if it does not follow the
correct manufacturing process.

ANSWER KEY
1. F
2. F
3. T
4. T
5. T
6. T
7. F
8. T
9. T
10. T
III. MATCHING TYPE

Direction:  Match column A with the correct answer on column B

Column A Column B

26. It is printed information that is

bonded to the product for
recognition and provides Tagging
detailed information about the
product.

27. Means to collect and keep

something for a long time while
Labeling
protecting it from
microorganisms.
28. It Is the preparation of product
or commodity for proper storage Record keeping
and/or transportation.

29. It is a piece of information that

describes the data or content to Packaging
which it is assigned.

30. The activity of organizing and

storing all documents, files, and
invoices pertaining to a Storing
company's or organization's
activities.

ANSWER KEY

1. Labeling
2. Storing
3. Packaging
4. Tagging
5. Record keeping