Sector: AGRICULTURE AND FISHERY

Qualification: HORTICULTURE NC II
Unit of Competency: Perform Post-Harvest Operations Of Major Tropical Fruits

Module Title: Performing Post-Harvest Operations Of Major Tropical Fruits

BUKLOD PALAD NATIONAL HIGH SCHOOL

Dona Josefa, Palayan City Nueva Ecija
 Plan
Training
Session
Sample 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, literacy Average grade in: Average grade in:

and numeracy
(LL&N) English Math

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. Tagalog
background
b. Ilocano
c. Kapampangan
d. Others( please specify) none

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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 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 Training Certificates

experience with a. Crop Production
the topic b. Horticulture NC I
Number of years as a competency trainer ______

Previous learning List down trainings related to Horticulture

experience ___________________________
___________________________
___________________________

National Certificates acquired and NC level

Training Level
___________________________
completed
___________________________

Special courses Other courses related to Horticulture

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

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 Characteristics of learners

issues.
c. Auditory- a learner who has the ability to
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)
___________________________

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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 workplace communication

Obtain and convey workplace information. /

Complete relevant work related documents. /

Participate in workplace meeting and discussion. /

2. Work in a team environment

Describe and identify team role and responsibility in a /
team.
Describe work as a team member. /

3. Practice career professionalism

Integrate personal objectives with organizational goals. /

Set and meet work priorities. /

Maintain professional growth and development. /

4. Practice occupational health & safety

Identify hazards and risks. /

Evaluate hazard and risks /

Control hazards and risks /

Maintain occupational health and safety awareness /

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COMMON COMPETENCIES

CAN I…? YES NO

5. Apply Safety Measures in Farm Operations

Determine areas of concern for safety measures /

Apply appropriate safety measures /

Safekeep/dispose tools, materials and outfit /

6. Use Farm Tools and Equipment

Select and use farm tools /

Select and operate farm equipment /

Perform preventive maintenance /

7. Perform estimation and basic Calculation

Perform estimation /

Perform basic workplace calculation /

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CORE COMPETENCIES

Can I? Yes No

8. Conduct Pre-Horticultural Operation

/
Prepare tools, farm implements and simple equipment for
horticultural operations
Prepare and maintain Farm Facilities /

Secure tools, farm implements/equipment and facilities /

9. Produce Vegetables
/
Prepare land for planting
/
Grow Seedlings
/
Transplant seedlings
/
Maintain growth of vegetables
/
Harvest crops

10. Produce Bearing Crops

Select and prepare site for planting /

Grow seedlings /

Transplant seedlings /

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CORE COMPETENCIES

Can I? Yes No

Grow trees /

Harvest fruits

11. Perform Post-Harvest Operations Of Major Tropical Fruits

Prepare pre – harvest operation /

Harvest fruits /
Conduct post harvest operation /

12. Perform Post Harvest Operations of major Lowland and Semi-

Temperate Vegetable Crops
Prepare for harvest /
Harvest fresh produce /
Conduct postharvest operations /
/

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Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation

Current
Proof/Evidence Means of validating
competencies
Conduct pre- Training Certificate Evaluate the
horticultural farm Authenticity and
operations validity of certificate

Produce Demonstration Direct Observation

vegetables

Produce Bearing Training Certificate Evaluate the

Crops Authenticity and validity
of certificate

Perform post- TOR Evaluate the

harvest operations Authenticity and
of major lowland validity of certificate
and semi-
temperate
vegetable crops
Perform post- Training Certificate Evaluate the
harvest operations Authenticity and
of major lowland validity of certificate
and semi-
temperate
vegetable crops

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Form 1.3 Summaries of Current Competencies versus Required Competencies

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC

Conduct pre-horticultural Conduct pre-

farm operations horticultural farm
operations

Produce vegetables Produce vegetables

Produce fruit bearing crop Produce fruit bearing

crop

Perform post-harvest Perform post-harvest

operations of major tropical operations of major
fruits tropical fruits

Perform post-harvest Perform post-harvest

operations of major lowland operations of major
and semi-temperate lowland and semi-
vegetable crops temperate vegetable
crops

Perform post-harvest Perform post-harvest

operations of major lowland operations of major
and semi-temperate lowland and semi-
vegetable crops temperate vegetable
crops

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Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)

Prepare pre – harvest operation

Harvest fruits
Performing Post-Harvest
Conduct post harvest operation Operations Of Major
Tropical Fruits

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SESSION
PLAN

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 SESSION PLAN

Sector: AGRICULTURE AND FISHERY

Qualification Title: HORTICULTURE NC II
Unit of Competency: Perform Post-Harvest Operations of Major Tropical Fruits
Module Title: Performing Post-Harvest Operations of Major Tropical Fruits

Learning outcomes:
1. Prepare pre – harvest operation
2. Harvest fruits
3. Conduct post harvest operation

INTRODUCTION: This unit covers the knowledge and skills required to perform post-harvest operations of major
tropical fruits including the selection and preparation of site. This unit also includes the proper growing of seedlings,
transplant of seedlings, growing of trees and harvesting of fruits.
A.LEARNING ACTIVITIES: Read Information sheet, Read manual, Answer Self-check test, Perform Task Sheet
LO1: Prepare pre – harvest operation

Learning Method Presentation Practice Feedback Resources Tim

Content s e
Specifications Self- *Read information 15hr
and uses of post- paced/ sheet 4.1-1 on Answer self check Compare answer Information s
harvest tools, discussi “Specifications and uses 4.1-1 with the answer key Sheet
equipment/facilitie on of post-harvest tools, 4.1-1 transparencies
s, supplies and *View equipment/facilities, OHP
materials Slide supplies and materials computer
show ” bond paper
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 present post harvest tools
ation
Self- Read information 15hr
Properties of paced/ sheet 4.1-2 on “Types Answer self check Compare answer Information s
materials discussi of irrigation system” 4.1-2 with the answer key Sheet
on 4.1-2 Projector

LO 2: Harvest fruits
Post harvest 17hr
technology of Self-paced/ Read Answer self check Compare answer Information s
tropical fruits Industry information 4.2-1 with the answer key Sheet “Post
visit/Field trip sheet 4.2-1 on 4.2-1 harvest technology
“Growing of tropical fruits
Media ”
Components”
Post-harvest Self-paced/ Read Answer Self check Compare answer Information 13hr
treatments in Industry Information 4.2-2 with the answer key Sheet “Post- s
tropical fruits visit/Field trip Sheet 3.2.2-2 4.2-2 harvest treatments
on “Post-harvest Compare with in tropical fruits”
treatments in Performance
tropical fruits checklist
” Trainer evaluate
Watch Video trainees work
clips
“Germination
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 and Seedling
Development”
LO3: Conduct post harvest operation

Practices of Self-paced Read 19hr

packaging, instruction information Answer self check Compare answer Information s
storing, labeling sheet 4.3-1 on 4.3-1 with the answer key Sheet 4.3-1
and marketing of “ ” 4.3-1
vegetable crops Perform Task sheet
Watch Video 4.3-1 on Practices of Compare with
Demonstration clips “Practices packaging, storing, Performance
of packaging, labeling and marketing of checklist
storing, labeling vegetable crops
and marketing of
vegetable crops ”

C. ASESSMENT PLAN
 Written Test
 Demonstration with Oral Questioning
D. Teacher’s Self Reflection on the Session

Prepared by:

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Sector: AGRICULTURE AND FISHERY
Qualification: HORTICULTURE NC II
Unit of Competency: Perform Post-Harvest Operations Of Major Tropical Fruits

Module Title: Performing Post-Harvest Operations Of Major Tropical Fruits

Technical Education & Skills Development

Authority

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HOW TO USE THIS MODULE
Welcome to the module in Performing Post-Harvest Operations Of Major
Tropical Fruits. This module contains training materials and activities for you
to complete. You are required to go through a series of learning activities in
order to complete each learning outcome of the module. In each learning
outcome are information Sheet, Self-checks, Activity Sheets and Job Sheets.
Follow these activities on your own. If you have questions don’t hesitate to
ask your trainer/facilitator for assistance. The goal of this course is the
development of practical skills. To gain these skills you must learn basic
components and terminology. For the most part, you all get this information
from the Information Sheets and TESDA website www.tesda.gov.ph. This
module was prepared to help you achieve the required competency in
Horticulture NC II. A person who has achieved this qualification is
competent to be: A horticultural farm aide, a horticultural farm caretaker, a
coffee farmer, a fruit tree farmer, a cacao farmer, a vegetable farmer. This
will be the source of information for you to acquire knowledge and skills in
this particular competency independently and at your pace with minimum
supervision or help from your instructor. Remember to work through all the
information and complete the activities in each section. Read information
sheets and complete the self check. Suggested references are included to
supplement the material provided in this module. Most probably your
trainer will also be your supervisor or manager. He/she is there to support
you and show you the correct way to do things. You will be given plenty of
opportunity to ask questions and practice on the job. Make sure you
practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence. Use the
self-check, Activity sheets and job sheets at the end of each section to test
your own progress. When you feel confident that you have sufficient
practice, ask your Trainer to evaluate you. The results of your assessment
will be recorded in your Progress Chart and Achievement Chart.

Recognition of Prior Learning (RPL)

You may already have some of the knowledge and skills covered in
this module because you have:
been working for some time
already have completed training in this area.

If you can demonstrate to your teacher that you are competent in a

particular skill or skills, talk to him/her about having them formally
recognized so you don’t have to do he same training again. If you have a
qualification or Certificate of Competency from previous trainings show it to
your teacher. If the skills you acquired are still current and relevant to this
module, they may become part of the evidence you can present for RPL. If
you are not sure about the currency of your skills, discuss it with your
teacher.
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 After completing this module ask your teacher to assess your
competency. Result of your assessment will be recorded in your competency
profile. All the learning activities are designed for you to complete at your
own pace.

Inside this module you will find the activities for you to complete
followed by relevant information sheets for each learning outcome. Each
learning outcome may have more than one learning activity.

MODULE CONTENT

QUALIFICATION : HORTICULTURE NC II
UNIT OF COMPETENCY: Perform Post-Harvest Operations Of Major
Tropical Fruits
MODULE TILTE : Performing Post-Harvest Operations Of Major Tropical
Fruits
MODULE DESCRIPTOR: This unit covers the knowledge and skills required
to produce fruit-bearing crops including the
selection and preparation of site. This unit also
includes the proper growing of seedlings,
transplant of seedlings, growing of trees and
harvesting of fruits.
NOMINAL DURATION :

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

1. Prepare pre – harvest operation

2. Harvest fruits
3. Conduct post harvest operation

ASSESSMENT CRITERIA:
1. Site is assessed in terms of its ability to fruit-bearing crop production based
on several factors which are elaborated in the range of variables
2. Site is 100% cleared, plowed and harrowed
3. Site is laid out and staked in accordance with the desired planting system
4. Holes are dug enough to accommodate the roots without overcrowding
5. Growing media components are gathered and mixed according to the desired
proportions
6. Seed germination is hastened through seed treatment
7. Bagging operation is performed in accordance with Horticultural Manual
8. Seeds are sown in individual pots
9. Basal fertilizer at the recommended rate per seedlings.
10. Seedlings are carefully planted & prevented soil from crumbling.

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11. Root system are well covered by topsoil
12. Newly planted seedlings are thoroughly watered.
13. Top pruning is done to avoid rapid transpiration
14. Fertilizer materials are applied based on need & recommended rate.
15. Appropriate tools are used in pruning.
16. Tar or paint are applied to cuts.
17. Right kinds & rate of applying flower inducer is followed.
18. Handling of chemicals is in accordance with FPH & DA Codes & Regulations.
19. Maturity indicators are precisely identified as described in horticultural
manual
20.
21. Different harvesting methods are identified.
22. Appropriate harvesting tools & materials are prepared.
23. Harvesting fruits is demonstrated.

LEARNING OUTCOME #2 Conduct post harvest operation

CONTENTS:

Practices of packaging, storing, labeling and marketing of vegetable crops

ASSESSMENT CRITERIA:

 Post harvest operations are completed in line with job requirements

 Relevant standards, charts and manuals are used in identifying appropriate post
harvest operations
 Fruits are trimmed, sorted , sized and washed according to enterprise requirements
 Appropriate post harvest equipment is operated in line with manufacturer/enterprise
procedures
 Damage to vegetable I prevented

CONDITION:
The trainee/students must be provided with the following:

o Transparencies
o OHP
o Crates
o Sorting equipment

ASSESSMENT METHOD:

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 o Practical Demonstration
o Direct Observation
o Interview
o Written examination

LIST OF COMPETENCIES

No. Unit of Competency Module Title

Code

1 Conduct pre-horticultural farm Conducting pre- AGR611101

operations horticultural farm
operations
2 Produce vegetables Producing vegetables AGR611102

3 Produce fruit bearing crops Producing fruit AGR611103

bearing crops
5 Perform post harvest Performing post AGR611104
operations of major tropical harvest operations of
fruits major tropical fruits
6 Perform post harvest Performing post AGR611105
operations of major lowland harvest operations of
and semi-temperate vegetable major lowland and
crops semi-temperate
vegetable crops

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Learning Experiences
Learning Outcome 2: Perform post harvest operations of major tropical fruits

Learning Activities Special Instructions

1. Read information sheet 4.1-1 on If you have some problem on the

Specifications and uses of post-harvest content of the information sheet don’t
tools, equipment/facilities, supplies and hesitate to approach your facilitator.
materials
If you feel that you are now
knowledgeable on the content of the
information sheet, you can answer self
check provided in the module.

2. Answer Self Check 4.1-1 Compare your answer to the answer

key 4.1-1. If you got 100% correct
answer in this self-check, you can now
move & do the Activity Sheet. If not
review the information sheet and go
over the self-check again.

3. Read Information sheet 4.2-1 “Post Compare your work to the checklist
harvest technology of tropical fruits ” and let your trainer check it. If you got
100% correct answer in this activity,
you can now move to the next
information sheet. If not review the
information sheet and go over the

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 activity again.

4. Answer Self Check 4.2-1 Compare your answer to the answer

key 4.2-1. If you got 100% correct
answer in this self-check, you can now
move & do the Activity Sheet. If not
review the information sheet and go
over the self-check again.

5.Read information sheet 4.2-2 “ If you have some problem on the

Bagging Operation” content of the information sheet don’t
hesitate to approach your facilitator.

If you feel that you are now

knowledgeable on the content of the
information sheet, you can now
answer self check provided in the
module.

5. Answer self-check 4.2-2 Compare your answer to the answer

key 4.2-2. If you got 100% correct
answer in this self-check, you can now
move & do the Job Sheet. If not review
the information sheet and go over the
self-check again.

6. Follow Instructions on Task Sheet Compare your work to the

and Do Task Sheet 4.3-1 performance criteria checklist 4.3-1
and let your trainer check it. If you got
Practices of packaging, storing, labeling 100% correct answer in this activity,
and marketing of vegetable crops you can now move to the next task. If
not review the information sheet and
go over the activity again.

7. Read information sheet 4.3-1 If you have some problem on the

“Software Packages And Use Of content of the information sheet don’t
Application Programs” hesitate to approach your facilitator.

If you feel that you are now

knowledgeable on the content of the
information sheet, you can now
answer self check provided in the
module.

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 Harvesting practices
Information Sheet 4.2-1

Learning Objectives:

At the end of this information sheet students/trainees should

be able to:
1. learn the different ways of harvesting practices; and,
2. identify the different types of harvesting tools and materials
3. Field Packing
4. Transport to the packing house
5. Narrow pallet system
6. General operation

Harvesting practices should cause as little mechanical damage to produce as possible. Gentle
digging, picking and handling will help reduce fruit losses. Pick carefully to avoid damage:

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Harvesting containers picking baskets, bags and buckets come in many sizes and shapes. Buckets are
better at baskets in protecting produce, since they do not collapse and squeeze produce.

Harvesting tools

Some fruits need to be clipped or cut from the parent plant. Clippers or knives should be kept well
sharpened. Peduncles, woody stems or spurs should be trimmed as close as possible to prevent fruit
from damaging neighboring fruits during transport.

Pruning shears are often used for harvesting fruits, some vegetables, and cut flowers. A variety of
styles is available as hand held or pole models, including shears that cut and hold onto the stem of
the cut product. This feature allows the picker to harvest without a catching bag and without
dropping fruits.

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 Straight bladed hand shears for fruits and flowers

 Thin curved blade for grapes and fruits

 Cut and hold hand shears

 Clipper for citrus fruits

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  Pole mounted cut and hold picking shears

Using a cutting tool attached to a long pole can aid picking of crops such as mangoes and avocados
when the fruit is difficult to reach. Cutting edges should be kept sharpened and the catching bag
should be relatively small The angle of the cutting edge and the shape of the catching bag can affect
the quality of the fruit harvested, so it is important to check performance carefully before using any
new tools

Using a picking pole

Picking poles and catching sacks can be made by hand or purchased from horticultural supply
companies. The collection bags illustrated below were hand woven from strong cord or sewn from
canvas. The hoop used as the basket rim and cutting edges can be fashioned from sheet metal, steel
tubing or recycled scrap metal.

 Hand woven collection bag

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 Canvas collection sack

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Fruit trees are sometimes quite tall and letting fruit fall to the ground when it is cut from the tree
will cause severe bruising. If two pickers work together, one can clip or cut the fruit from the tree,
and the other can use a sack to break its fall. The catcher supports the bag with his hands and one
foot, catches the falling fruit, then lowers the far end of the bag to allow the fruit to roll safely to the
ground.

Unlike most nut crops, pistachio nuts should not be knocked to the ground during harvest because
of their open shells and relatively high moisture content. The harvesting practice illustrated below
can be used with pistachios and olives with good results. Plastic sheeting or canvas tarpaulins are
spread below the tree being harvested, and trees are mechanically shaken or hand knocked (the

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branches hit with mauls) until the nuts drop. In the illustration below, two harvesters are gathering a
sheet covered with produce.

Field packing When crops are field packed the picker harvests and then immediately packs the
produce after minimal handling Strawberries are generally field packed, since even a small amount
of handling will damage these soft fruits. When lettuce is field packed, several wrapper leaves are
left on the head to help cushion the produce during transport. A small cart can help reduce the
amount of bending and lifting the picker has to do during harvest. The carts shown below have a
single wheel in front, and can be pushed along the row ahead of the picker.

A simple aid for field packers is a movable cart with a rack for boxes and a wide roof to provide
shade. This small cart is designed to be pushed by hand along the outer edge of the field or orchard
where harvest is taking place. It has been used to field pack table grapes, small fruits and specialty
vegetables.

This larger cart for field packing is designed to be pulled by a small tractor into the field when the
crop is harvested. This type of cart can be used for field packing many types of crops. The roof folds
down for easy transport, and opens up to provide a wide area of shade for the packers and the
commodity. The cart design can be modified as needed to suit various products and different
operations.

A self-propelled field pack system allows field workers to cut, trim, tie/wrap and pack in the field,
thus eliminating the expense of operating a packing shed. In the illustration below, a fiat bed truck is
moving along-side the field pack system, and packed produce is being loaded for transport.

OPTIONS:

 Number of Worker positions per side

 Row Spacing

 Ground Clearance

 Can Harvest front, rear, or both

Transport to the packinghouse when crops are harvested at some distance from the packinghouse,
the produce must be transported before packing. The gravity driven conveyor system for bananas
illustrated below provides an example of how handling can be minimized during preparation for
market. Harvested bananas are carried to the platforms set up along the conveyor route, then lifted
and hung from hooks attached to the wire. Transport speed is controlled by workers who lead the
produce to the packinghouse at the bottom of the hill.

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Narrow pallet system

The University of Wisconsin is promoting this handling system for produce because it saves time,
money and is safer for handlers. With a hand pallet truck you can move up to 16 cartons at a time.
This system can cut your time spent moving boxes and will dramatically reduce the stress on your
body. A hand pallet truck is similar to a regular hand truck (dolly) except that the base uses pivoting
forks instead of a fixed plate metal shoe. If you stack your load on a small plastic pallet (14 x 24
inches), you can position the forks underneath and move an entire stack of cartons at once. A hand
pallet truck can be tilted (by releasing the forks) for loading and unloading and locked into an upright
position to tip back and roll the load. According to the UWisconsin project, custom-made hand pallet
truck and pallet costs approximately $750. At $7.00 per hour, you'd need to save 107 hours for the
system to pay for itself. If you saved 30 minutes per weekday (10 hours per month), the system
would pay for itself in less than 11 months. The pallet truck system also saves money in reduced
back pain and therefore fewer visits to the doctor, chiropractor or a massage therapist. If you saved
yourself 15 visits (at $50/visit), the system would pay for itself.

General operations The typical series of operations in a packinghouse are illustrated below. Dumping
can be done using either dry or water-assisted methods, depending upon the sort of produce being
handled. Cleaning, as well, can be by washing with chlorinated water or dry brushing alone. Waxing,
if practiced, occurs after washing and removal of surface moisture. Grading, as illustrated, separates
the product into processing and fresh market categories. Sizing further separates the product, with
the smallest size going to the local market or to processing. Typically, the best quality produce is
packaged and marketed at the regional or national level.

Packinghouse Layout
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Packing operations that are done in an unsystematic manner can cause delays, add costs or effect
produce quality. You can save time and money by laying out the packing shed in an organized, step-
by-step system.

Conveyor equipment to reduce bruising:

 Use foam-padded ramps

 Slow produce speed on ramps by installing retarding flaps, curtains, blankets

 Drapes use a flexible drape to slow fruit as it falls from a higher conveyor belt to a

 Lower one (use a lightweight drape for short transition, heavier drape for higher transition) belting
to prevent produce from falling directly onto roller sizers

 Remove support pan from under belt in an area where fruit lands on a new belt.

Washing

Steel drums can be used to make a simple washing stand. The drums are cut in half, fitted with drain
holes, and all the metal edges are covered with split rubber or plastic hose. The drums are then set
into a sloped wooden table. The table top is constructed from wooden slats and is used as a drying
rack before packing. Because steel drums are often used to store petroleum and chemical products,
they should be thoroughly cleaned before being used as a washing stand.

This tank for washing produce is made from galvanized sheet metal. A baffle made of perforated
sheet metal is positioned near the drain pipe and helps to circulate water through the produce.
Fresh water is added under pressure through a perforated pipe, which helps move floating produce
toward the drain end of the tank for removal after cleaning. Improvements to the design shown

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below might include a removable trash screen in front of the baffle, and/or a re-circulating system
for the wash water (with the addition of chlorine).

Waxing

The waxing device illustrated here is designed to be used after a series of dry brushes on a conveyor
line. Industrial wool felt is used to distribute the liquid wax to the fruits or vegetables from a trough
made the same width as the belt. Evaporation of wax from the felt is reduced by covering the felt
with a layer of heavy polyethylene sheeting.

Sorting

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The table illustrated below is a combination sorting and packing stand. Incoming produce is placed in
the sorting bin, sorted by one worker into the packing bin, and finally packed by a second worker. If
workers must stand to sort produce, a firm rubber pad for the floor can help reduce fatigue.

The surface of the portable sorting table illustrated below is constructed from canvas and has a
radius of about 1 meter (about 3 feet). The edges are lined with a thin layer of foam to protect
produce from bruising during sorting, and the slope from the center toward the sorter is set at 10
degrees. Produce can be dumped onto the table from a harvesting container, then sorted by size,
color and/or grade, and packed directly into shipping containers. Up to 4 sorters/packers can work
comfortably side by side.

When sorting for rejects, and removing any product that is too small, decayed or damaged, the
height of the sorting table should be set at a level comfortable for sorters. Stools, or a firm rubber
pad on which to stand, can be provided to reduce fatigue. Locations of the table and the sorting bins
should be chosen to minimize hand movements. It is recommended that the workers' arms create a
45 degree angle when s/he reaches toward the table, and that the width of the table be less than 0.5
meter to reduce stretching. Good lighting (500 to 1000 lux at work surface) will enhance the ability
of the sorter to spot defects, and dark, dull belts or table tops can reduce eye strain. If a conveyor
system is in use, the product must not flow too fast for the sorters to do their work. The rotational
speed of push-bar or roller conveyors should be adjusted to rotate the product twice within the
immediate field of view of the worker. Periodical rotation of worker positions on the line will help to
reduce monotony and fatigue. Supervisors should be able to quickly identify under-sorting and over-
sorting.

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Three types of conveyors used to aid sorting of produce. The simplest is a belt conveyor, where the
sorter must handle the produce manually in order to see all sides and inspect for damage. A push-
bar conveyor causes the produce to rotate forward as it is pushed past the sorters. A roller conveyor
rotates the product backwards as it moves past the sorter.

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Sizing

Round produce units can be graded by using sizing rings. Rings can be fashioned from wood or
purchased ready-made in a wide variety of sizes.

The citrus fruit sizer illustrated below is composed of a rectangular chute made of plywood, padded
with foam to prevent bruising. The fruit is dumped into the octagonal platform at the top of the
chute, then allowed to roll, one by one, down toward a series of constrictions. Large fruits are
caught in the first constriction, medium in the second, and small in the last. Undersized fruit passes
out the end of the chute directly into a container. Workers must manually remove each fruit and
place it into the appropriate size container before the next fruit can pass through the chute. The
sizing is fastest when five workers are stationed at the sizer.

If a conveyor system is used in the packinghouse, a wide variety of sizing chains and belts are
available for sorting produce. Sizing chains can be purchased in many widths and in any size opening.
Square openings are usually used for commodities such as apples, tomatoes and onions, while
rectangular openings are used for peaches and peppers. Hexagonal openings are often used for
potatoes and onions.

Packing and packaging materials

Throughout the entire handling system, packaging can be both an aid and a hindrance to obtaining
maximum storage life and quality. Packages need to be vented yet be sturdy enough to prevent
collapse. If produce is packed for ease of handling, waxed cartons, wooden crates or rigid plastic
containers are preferable to bags or open baskets, since bags and baskets provide no protection to
the produce when stacked. Sometimes locally constructed containers can be strengthened or lined
to provide added protection to produce. Waxed cartons, wooden crates and plastic containers, while
more expensive, are cost effective when used for the domestic market. These containers are
reusable and can stand up well to the high relative humidity found in the storage environment.
Adding a simple cardboard liner to a crate will make it less likely to cause abrasion to produce.
Containers should not be filled either too loosely or too tightly for best results. Loose products may
vibrate against others and cause bruising, while over-packing results in compression bruising.
Shredded newspaper is inexpensive and a lightweight filler for shipping containers (Harvey et al,
1990). For small-scale handlers interested in constructing their own cartons from corrugated
fiberboard, Broustead and New (1986) provide detailed information. Many types of agricultural
fibers are suitable for paper making (Hunsigi, 1989), and handlers may find it economically sensible
to include these operations in their postharvest system. Corrugated fiberboard is manufactured in
four flute types—type B (1/8 inch in height, 47 to 53 flutes per inch; with a basis weight of 26 lb per
1,000 ft2 ) is the most commonly used for handling perishables (Thompson in Kader, 2002).
Whenever packages are handled in a high humidity environment, much of their strength is lost.

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Collapsed packages provide little or no protection, requiring the commodity inside to support all of
the weight of the overhead load. Packing is meant to protect the commodity by immobilizing and
cushioning it, but temperature management can be made more difficult if packing materials block
ventilation holes. Packing materials can act as vapor barriers and can help maintain higher relative
humidity within the package. In addition to protection, packaging allows quick handling throughout
distribution and marketing and can minimize impacts of rough handling. Produce can be hand-
packed to create an attractive pack, often using a fixed count of uniformly sized units. Packaging
materials such as trays, cups, wraps, liners and pads may be added to help immobilize the produce.
Simple mechanical packing systems often use the volume-fill method or tight-fill method, in which
sorted produce is delivered into boxes, then vibration settled. Most volume-fillers are designed to
use weight as an estimate of volume, and final adjustments are done by hand (Mitchell in Kader,
2002). Small Scale Postharvest Handling Practices: A Manual for Horticultural Crops (4th edition).
July 2002 59 PACKING AND PACKAGING MATERIALS Ethylene absorber sachets placed into
containers with ethylene sensitive produce can reduce the rate of ripening of fruits, de-greening of
vegetables or floral wilting. Packaging in plastic films can modify the atmosphere surrounding the
produce (modified atmosphere packaging or MAP). MAP generally restricts air movement, allowing
the product's normal respiration processes to reduce oxygen content and increase carbon dioxide
content of the air inside the package. An additional major benefit to the use of plastic films is the
reduction of water loss. MAP can be used within a shipping container and within consumer units.
Atmospheric modification can be actively generated by creating a slight vacuum in a vapor sealed
package (such as an un-vented polyethylene bag), and then replacing the package atmosphere with
the desired gas mixture. In general, lowering oxygen and increasing carbon dioxide concentrations
will be beneficial for most commodities (see the tables of recommended gas mixtures for C.A. and
M.A. storage and transport of various crops, Chapter 7). Selection of the best polymeric film for each
commodity/package size combination depends upon film permeability and the respiration rate of
the commodity under the expected time/temperature conditions during handling. Absorbers of
oxygen, carbon dioxide and/or ethylene can be used within packages or containers to help maintain
the desired atmospheric composition. Modified atmosphere packaging should always be considered
as a supplement to proper temperature and relative humidity management. The differences
between beneficial and harmful concentrations of oxygen and carbon dioxide for each kind of
produce are relatively small, so great care must be taken when using these technologies.

Labeling
Labeling packages helps handlers to keep track of the produce as it moves through the postharvest
system, and assists wholesalers and retailers in using proper practices. Labels can be preprinted on
fiberboard boxes, or glued, stamped or stenciled on to containers. Brand labeling packages can aid in
advertising for the product's producer, packer and/or shippers. Some shippers also provide

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brochures detailing storage methods or recipes for consumers. Shipping labels can contain some or
all of the following information:

 Common name of the product

 Net weight, count and/or volume

 Brand name

 Name and address of packer or shipper

 Country or region of origin

 Size and grade

 Recommended storage temperature

 Special handling instructions

 Names of approved waxes and/or pesticides used on the product

 Labeling of consumer packages is mandatory under FDA regulations. Labels must contain the name
of the product, net weight, and name and address of the producer, packer or distributor.

Resources for Quality Assurance and Export Marketing

For handlers who desire more detailed information on requirements for export, the Natural
Resources Institute (1994) has published a comprehensive Manual for Horticultural Export Quality
Assurance. NRI's manual provides practical guidelines for the total quality management of the
postharvest process, including inspections, hygiene, pesticide residue analysis, standardization of
instruments for temperature checking, and records maintenance. This manual is highly
recommended to anyone involved in the business of exporting horticultural commodities to
countries of the European Union. (Available for sale from NRI, Central Avenue, Chatham Maritime,
Kent ME4 4TB, UK). Standards for U. S. Grades are available for a wide range of fruits and vegetables
for fresh market or processing. For a single free copy of U.S. Grades for a particular commodity,
write to Fresh Products Branch, USDA-AMS, FV, Room 2056-S, Washington, D.C., 20250. U.S.
Inspection Instructions are also available at a small fee from this address. Grade Standards can also
be downloaded from the USDAAMS website: http://www.ams.usda.gov/standards/stanfrfv.htm
(Fruit & Vegetable Programs). The Organization of Economic Cooperation and Development (OECD)
publishes booklets on "International Standards of Fruits and Vegetables".

INTRODUCTION FOOD QUALITY STATEMENT

There is a vital need for classification and quality markers on local produce, otherwise consumers
have little confidence in purchasing it as they are unable to be confident if our local produce are of
good quality.

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PROCESS INVOLVED this process involves producers examining produce for the following
characteristics: -

• Size

• Shape

• Color

• Visual Defects

Marketing Information Required

All domestic products should be labeled and packed with the following:

• Place of origin, including name and address of producer

• Local Quality Mark

• Weight and/or, count of product consignment and where applicable size

• Grade, classification, and variety of the product to Relevant Standards

• Failure to do so leaves a potential lack of consumer confidence

Key Marketing Issues to be addressed

• Sorting

• Grading

• Storage

• Packaging

• Labeling

• Quality inspection systems

• Cleaning and hygiene

• Role of Wholesale Markets

SORTING GRADING

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 Sorting grading operations in all European countries, and most export enterprises locally, are all
fully mechanized. Two types are available.

1. One where produce just moves through conveyer belts and sorting and packing is done manually
by workers.

2. Fully automatic sorting and packing lines, where produce is sorted and graded through computer
control systems. This is done on the basis of presence of blemishes and color and also grading is
done by weight or size basis and produce is packed in cartons or crates automatically.

STORAGE

• Growers and retail outlet managers should always keep in mind that the purpose of storing fruit
and vegetables is to ensure a supply of highly acceptable fruit and vegetables outside of the growing
season for as long as is possible, using economically justified means

The objectives of storage are to:

1. Preserve the freshness of produce to a degree that makes them as acceptable to the customer as
freshly harvested crops.

2. To satisfy a regular continuous demand outside of the regular season of production

3. To provide as near to a year round supply of the staple commodity produce as possible

4. Using affordable means /measures /practices

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STORAGE

• Store managers must be aware that the maximum storage life of fruit and vegetables can only be
achieved by storing undamaged produce at the lowest temperature tolerable to the crop.

•Store managers should strive to maintain an even storage temperature regime through out the
entire length of the storage period.

• Crops entering store should be cooled down to their optimum storage temperature as soon as
possible,

• Any delays in lowering temperature will seriously affect the length of time that the crop can be
successfully stored.

• Automated systems of temperature control are recommended, but at the very least stores should
have hand read or electronic thermometers available to measure stored crop temperature at
representative points in the store (at least one thermometer for every 150 tonnes of stored crop).

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 Self-check 4.3-1

1. Used in picking fruits when difficult to reach

a. Clipper
b. Pole mounted cut
c. Either a or b
d. Neither a nor b

2. This handling system is used to saves time

a. Narrow pallet
b. Foam padded ramps
c. washing
d. waxing

3. Used to distribute the liquid wax to the fruits or vegetable from a though
made the same width as the belt
a. Peat
b. Clay
c. Industrial wool felt
d. None of the above

4. The simplest conveyor

a. Belt
b. Push- bar
c. roller
d. None of the above

5. An aid and hindrance to obtain maximum storage life and quality

a. Sorting
b. Sugar husk
c. packaging
d. None of the above

6. Is to ensure a supply of highly acceptable fruit outside of growing

season for long as is possible
a. Storing
b. Perlite
c. Calcined clay
d. None of the above

7. Is better to use since products do not collapse and squeeze

a. buckets
b. foil
c. baskets
d. Peaty

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 8. Ca be used to make a simple washing strand
a. Sand drum
b. Wood drums
c. Steel drums
d. Clay drums

9. Can be use for round produce unit

a. Sizing ring
b. Sizing oval
c. Free sizing
d. None of the above

10. Best use for reduction of water loss

a. Clay film
b. Plastic film
c. Sand film
d. None of the above

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Answer key 3.3-1

1. B
2. A
3. C
4. A
5. C
6. A
7. A
8. C
9. A
10. B

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TASK SHEET 4.3-1

Title : Labeling
Performance Objective : Given the following necessary tools materials
and equipment you will provide proper labeling
Supplies : scissor, stickers, glue, boxes stamp, and brand
labeling

Tools/Equipment : fiber board

Steps/ Procedure:

1. Prepare the necessary tools, materials and equipment.

2. Prepare the medium for labeling.
3. Print common name of the product.
4. Get the net weight, count and/or volume.
5. Print brand name.
6. Stamped name and address of packer or shipper
7. Stamped Country or region of origin.
8. Get the size and grade then stamped the sticker
9. Provide recommended storage temperature
10. Provide Special instructions
11. Provide name of approved waxes and/or pesticides used on the
product

Assessment Method:

Demonstration with questioning , Performance Criteria checklist

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 Performance Criteria

PERFORMANCE CHECKLIST

Performance Criteria

Did you… YES NO

1. Prepare the necessary tools, materials and equipment.

2. Prepare the medium for labeling.

3. Print common name of the product.

4. Get the net weight, count and/or volume.

5. Print brand name.

6. Stamped name and address of packer or shipper

7. Stamped Country or region of origin.

8. Get the size and grade then stamped the sticker

9. Provide recommended storage temperature

10. Provide Special instructions

11.Provide name of approved waxes and/or pesticides used

on the product

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 TABLE OF SPECIFICATION

# of
Objectives/Content Compreh Applica
Knowledge Synthesis items/
area/Topics ension tion
% of test

Harvesting practices 5 4 1 10

Labeling 11 5

TOTAL 5 4 1 11 21

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 QUESTIONING TOOL

Questions to prove the candidate’s underpinning Satisfactor

knowledge y response

Extension/Reflection Questions Yes No

The tough protective outer sheath of the trunk, branches, and twigs
of a tree or woody shrub is known as?  
It is used by the horticulture industry as well as consumers to
support the development of plants?  

Safety Questions
What are the proper procedures in bagging seedling?  
In stratification method what is the standard temperature  
requirement?

Contingency Questions
What is the depth in ploughing?  
How chemical stratification does affect seed germination?  
Job Role/Environment Questions  
Before sowing seeds, what preparation should be done first?  
Rules and Regulations  
What is done to proper lift the seedlings in performing bagging  
operation?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

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Inventory of Training Resources

Resources for presenting instruction

 Print Resources As per TR As per Remarks

Inventory

Brochures 25 20

Instructional supplies & materials 2 1

Reference manuals (first aid kit with 2 2

reference manual)

Data (Data on result of soil analysis) 5 4

Procedural manuals 5 3

Soil samples analysis 5 3

Training Regulation (TR) 1 1

CBC 16 16

Non Print Resources As per TR As per Remarks

Inventory

Visual aid 1 1

Projector 1 1

CD/DVD 10pcs 5 pcs

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Resources for Skills practice

 Supplies and Materials As per TR As per Remarks

Inventory

Agri bags, plastic 250 pcs 200 pcs

Bamboo stick 500 pcs 300 pcs

Basket 5 pcs 3 pcs

Catching nets 5 pcs 5 pcs

Clips 3 doz 3 doz

Coconut dust 5 sacks 4 sacks

Fertilizers 1 sack 1 sack

First aide supplies/ medicine 1 kit 1 kit

Gloves 25 pairs 20 pairs

Fungicides 5 bottles 3 bottles

Growing media (garden soil, sewed sand, 5 sacks 5 sacks

compost, soil, manure and sawdust/rice)

Tools As per TR As per Remarks

Inventory

Bolos 25 pcs 20 pcs

Broomstick 10 pcs 10 pcs

Container 5 pcs 3 pcs

Cutting tools 5 pcs 4 pcs

Digging tools 5 pcs 4 pcs

Drying meter 5 sets 3 sets

Equipment As per TR As per Remarks

Inventory

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Booth/temporary shed 2 1

Cart (Kariton&paragus) 5 3

Harvesting equipment 1 1

Power sprayer 1 1

Sorting equipment 1 1

Surface irrigation system 1 1

Tractor/Carabao 1 1

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 Supervise
Work-Based
Learning

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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.

CORE COMPETENCIES

YES NO

1. Conduct pre-horticultural farm operations

Prepare tools, farm implements and simple equipment for X
horticultural operations
Prepare and maintain farm facilities X

Secure tools, farm implements/equipment and facilities X

2. PRODUCE VEGETABLE CROPS

Collect soil samples for soil analysis X

Conduct soil analysis X

Interpret the result of soil analysis X

Choose and use right farm implements and equipments X

Clear, plow and harrow of the area X

Observe safety precautions in operating farm tools and X

equipment
3. PRODUCE VEGETABLE CROPS

Preparing Site for Planting X

Growing Seedling X

Transplanting Seedling X

Growing Trees X

Harvesting Fruit X

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 CORE COMPETENCIES

YES NO

4.PPERFORM POST-HARVEST OPERATIONS OFMAJOR TROPICAL FRUITS

Prepare post-harvest operations tools, supplies/materials, X

equipment/facilities
Conduct post-harvest operations X

Perform packaging, labeling, storing and marketing of X

tropical fruits

5.PERFORM POST-HARVEST OPERATIONS OF MAJOR LOWLANDS AND

SEMI-TEMPERATE VEGETABLE CROPS

Prepare post-harvest operations tools, supplies/materials, X

equipment/facilities

Conduct post-harvest operations X

Perform packaging, labeling, storing and marketing of major X

lowland and semi-temperate vegetable crops

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Evidences/Proof of Current Competencies

Current
Proof/Evidence Means of validating
competencies

Conduct pre- Training Certificate Evaluate the authenticity

horticultural farm and validity of training
operations certificate

Produce vegetables Demonstration Performance Evaluation

using criteria checklist

Perform post- Transcript of Records Evaluate the authenticity

harvest operations and validity of T.O.R
of major tropical
fruits

Perform post- Training Certificate Evaluate the authenticity

harvest operations and validity of training
of major lowland certificate
and semi-
temperate
vegetable crops
Perform post- Demonstration Performance Evaluation
harvest operations using criteria checklist
of major lowland
and semi-
temperate
vegetable crops

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 Identifying Training Gaps

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC

Conduct pre-horticultural Conduct pre-

farm operations horticultural farm
operations

Produce vegetables Produce vegetables

Produce fruit bearing crop Produce fruit bearing

crop

Perform post-harvest Perform post-harvest

operations of major tropical operations of major
fruits tropical fruits

Perform post-harvest Perform post-harvest

operations of major lowland operations of major
and semi-temperate lowland and semi-
vegetable crops temperate vegetable
crops

Perform post-harvest Perform post-harvest

operations of major lowland operations of major
and semi-temperate lowland and semi-
vegetable crops temperate vegetable
crops

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Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)

Prepare pre – harvest operation

Harvest fruits Performing Post-
Harvest Operations Of
Conduct post harvest operation Major Tropical Fruits

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 TRAINING PLAN
HORTICULTURE NC II

Trainees’ Training Training Activity/ Mode of Staff Facilities/Tools Venue Assessment Date
Requirements Task Training & Equipment Arrangement and
Tim
e
Prepare tools, Preparing tools, Demonstration Trainer Handouts/ Practical Demonstration
farm implements and farm implements and Self-paced/ CBLM work Area Oral
simple equipment for simple equipment for Modular Digging tools questioning
horticultural horticultural Harvesting tool Interview
operations operations Measuring tool Practical
Water pump Observation
Hand tractor
Plow
Harrow
Squeezer

Prepare and Preparing and Self-paced/ Trainer Handouts/ Practical Demonstration

maintain Farm maintaining Farm Modular CBLM work Area Oral
Facilities Facilities Demonstration Plant nursery questioning
Pump house Interview
Mechanical drier Practical
Storage house Observation
Machine shed
Drainage system

Self-paced/ Trainer Handouts/ Practical Demonstration

Secure tools, farm Securing tools, farm Modular CBLM work Area Oral
Demonstration
Date Developed: Document No.
Issued by:
Date Revised:
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implements/equipme implements/equipme Storage questioning
nt and facilities nt and facilities room/stock room Interview
welding machine Practical
welding rod Observation
coping saw
wrenches
screw drivers
lubricants
PPE

Prepare land for Preparing land for Demonstration Trainer Handouts/ Practical Demonstration
planting planting CBLM work Area Oral
Fertilizer questioning
recommendation Interview
Tools in pruning Practical
Application of tar Observation
& paints
Application of
flower inducer
Pest & disease
control
Nutrients
elements
requirements
Safety Precaution
in using chemicals
Grow Seedlings Growing Seedlings Self-paced/ Trainer Agri bags Practical Demonstration
Modular CBLM work Area Oral
Demonstration questioning
Interview
Date Developed: Document No.
Issued by:
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Revision #
 Practical
Observation

Transplant seedlings Transplanting Self-paced/ Trainer Agri bags Practical Demonstration

seedlings Modular CBLM work Area Oral
Demonstration 4-wheeled tractor questioning
Moisture meter Interview
Drying meter Practical
Mower (grass Observation
cutter)
Plow
Harrow
Shovel
Digging bar
Bolos
pick mattock
Light Hoe
Farm/field

Self-paced/ Trainer Handouts/ Practical Demonstration

Maintain growth of Maintaining growth of Modular CBLM work Area Oral
vegetables vegetables Demonstration questioning
Interview
Practical
Observation

Harvest crops Harvesting crops Demonstration Trainer Handouts/ Practical Demonstration

CBLM work Area Oral
Transportation questioning
Canvass form Interview
Seeds Practical
Date Developed: Document No.
Issued by:
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Revision #
 Manual/ Books Observation
Videos for harvest
crops

Select and prepare Selecting and Self-paced/ Trainer Handouts/ Practical

site for planting preparing site for Modular CBLM work Area
planting Demonstration Seed testing
methods/
treatment
Computation
percentage
germination
Safety precaution
in using chemicals

Grow Seedlings Growing Seedlings Self-paced/ Trainer Seeds Practical Demonstration

Modular work Area Oral
Demonstration Handouts questioning
CBLM Interview
Agri bag Practical
Seedlings Observation
Horticulture tools

Transplant seedlings Transplanting seedlings Self-paced/ Trainer Handouts/ Demonstration

Modular CBLM Practical Oral
Demonstration work questioning
area/field Interview

Date Developed: Document No.

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 Practical
Observation

Harvest fruits Harvesting fruits Demonstration Trainer Handouts/ Demonstration

CBLM Practical / Oral
fieldwork questioning
area/field Interview
Practical
Observation

Prepare pre – harvest Preparing pre – harvest Demonstration Trainer Sterilizing bin Demonstration
operation operation Shovel Practical Oral
1:1: ratio and work questioning
proportion of area/field Interview
Growing media Practical
(garden soil, Observation
sieved sand,
compost and
sawdust/rice hull)
Hot water
Gloves
Chemicals (acids)
Vegetable
production
manual

Harvest fruits Harvesting fruits Trainer OHP, computer Demonstration

Harvesting tools Practical Oral
Instructional work questioning
materials area/Far Interview
Date Developed: Document No.
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 maturity index m Practical
chart Observation
transparencies
fruit
crate/ packaging
materials,
rope,
service vehicle,
step ladder

Conduct post harvest Conducting post Traine Post harvest Demonstratio

operation harvest operation r technology of Practical n
tropical fruits work Oral
Post-harvest area/Far questioning
treatments in m Interview
tropical fruits Practical
Observation

Prepare for harvest Preparing for harvest Demonstration Trainer transparencies Demonstration
OHP Practical Oral
computer work questioning
bond paper area/Far Interview
post harvest tools, m Practical
equipment/faciliti Observation
es

Harvest fresh produce Harvesting fresh Demonstration Trainer Transparencies Demonstration

produce OHP Practical Oral
Crates work questioning
Sorting equipment area/farm Interview
Date Developed: Document No.
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 Practical
Observation

REQUIRED TRANING FACILITIES FOR WORK-BASED TRAINING

Trainees’ Training Tools Equipment Materials Facilities

Training Activity/Tasks
Requirements
Sorting equipment  Marking pens
Performing Post- 3.1 Discuss the  Masks
Harvest procedures in Horticulture Practical work
 Mulching material
Operations Of Post-Harvest tools area
Major Tropical operations in  Hair nets
Fruits Tropical Fruits.  Packaging Practical work
Spike tooth harrow materials, area
3.2 Prepare the Post-Harvest assorted
field, materials, treatment tools  Pail
tools and
equipment for
harvest.
Practical work
Storage room area
3.3 Harvest and
handle fruits. Practical work
Maintain Quality of area
fruits
Date Developed: Document No.
Issued by:
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 TRAINEE PROGRESS SHEET

Name: Glen Santos Traineer: Jade Dela Cruz

Qualification: Horticulture Nominal Duration: __________________________

Unit Of Competency and Module Title Training Date Date Adjectival Numerical Student’s Instructors’
Duration Started Finishe Grade Grade Initial Initial
d

CONDUCT PRE-HORTICULTURAL FARM

OPERATIONS
Prepare tools, farm implements and simple
equipment for horticultural Operations
Prepare and maintain farm facilities
Secure tools, farm implements/equipment and
facilities

PRODUCE VEGETABLE CROPS

Prepare land for planting
Grow Seedlings
Transplant seedlings
Maintain growth of vegetables
Harvest crops
Date Developed: Document No.
Issued by:
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PRODUCE FRUIT-BEARING CROPS
Select and prepare site for planting
Grow seedlings
Transplant seedlings
Grow trees
Harvest fruits

PERFORM POST HARVEST OPERATIONS OF

MAJOR TROPICAL FRUITS
Prepare pre – harvest operation
Harvest fruits
Conduct post harvest operation
PERFORM POST HARVEST OPERATIONS OF
MAJOR LOWLAND AND SEMI- TEMPERATE
VEGETABLE CROPS
Prepare for harvest
Harvest fresh produce
Conduct postharvest operations
Total Average:

Date Developed: Document No.

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Revision #
 CLASS PROGRESS CHART

Qualification : Horticulture NC II Date Started :__________________________

Target Date
Trainer : Jade Dela Cruz to Finished :______________________

Student Name Unit of Competency/ Module Title

PERFORM POST PERFORM POST
CONDUCT PRE- PRODUCE VEGETABLE CROPS PRODUCE FRUIT-BEARING HARVEST HARVEST
HORTICULTURAL FARM CROPS OPERATIONS OF OPERATIONS OF
OPERATIONS MAJOR MAJOR LOWLAND
TROPICAL AND SEMI-
FRUITS TEMPERATE
VEGETABLE
CROPS

Date Developed: Document No.

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Revision #
 Mc. Jepa
Alvin Grey
Justine Co
Anrew Wolf
Rayver Cruz
Coco Martin

Ellen Adarna
Robin Padilla

Jeric Manson

Kyle Martinez
JM de Guzman
Mariel Rodriguez
Prepare tools, farm
implements and simple
equipment for
horticultural Operations

Prepare and maintain

farm facilities
Secure tools, farm
implements/equipment
and facilities
Prepare land for

Horticulture NC II
planting

Grow Seedlings

Transplant seedlings

Date Revised:
Maintain growth of

Developed by:
Date Developed:

Judith A. Bondad
vegetables

Harvest crops

Select and prepare site

for planting

Grow seedlings
Transplant seedlings

Revision #
Issued by:

Grow trees
Document No.

Harvest fruits

Prepare pre – harvest

operation

Harvest fruits

Conduct post harvest

operation
Page 68 of 250

Prepare for harvest

Harvest fresh produce

Conduct postharvest
operations
 Technical Education and Skills Development Authority

_____________________________________

TRAINEE’S RECORD BOOK Trainee’s No._______________

I.D. NAME: ____________Jade Dela Cruz_______________________

Date Developed: Document No.

Issued by:
Date Revised:
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Developed by:
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Revision #
 by the trainees. Be sure that the trainee will personally accomplish
the task and confirmed by the instructor.
QUALIFICATION: Horticulture NC II_______
It is of great importance that the content should be written
legibly on ink. Avoid any corrections or erasures and maintain the
TRAINING DURATION :____________________________ cleanliness of this record.

This will be collected by your trainer and submit the same to

the Vocational Instruction Supervisor (VIS) and shall form part of
TRAINER: __________________________________________________ the permanent trainee’s document on file.

THANK YOU.

Instructions:

This Trainees’ Record Book (TRB) is intended to serve as NOTES:

record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence that can
be submitted for portfolio assessment and for whatever purpose it __________________________________________________________
will serve you. It is therefore important that all its contents are
viably entered by both the trainees and instructor. __________________________________________________________

The Trainees’ Record Book contains all the required __________________________________________________________

competencies in your chosen qualification. All you have to do is to
fill in the column “Task Required” and “Date Accomplished” with all __________________________________________________________
the activities in accordance with the training program and to be __________________________________________________________
taken up in the school and with the guidance of the instructor. The
instructor will likewise indicate his/her remarks on the “Instructors __________________________________________________________
Remarks” column regarding the outcome of the task accomplished
__________________________________________________________
Date Developed: Document No.
Issued by:
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__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

Date Developed: Document No.

Issued by:
Date Revised:
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Revision #
1. Unit of Competency: 1 Conduct pre-horticultural farm 4. Enumerate and Enumerating and
operations explain the explaining the
applicable DA, applicable DA,
DENR, FPA laws
DENR, FPA laws
NC Level II codes and
regulations in codes and
Learning Outcome Task/Activity Date Instru horticultural regulations in
Required Acco ctors operations horticultural
mplis Rema operations
hed rks
5. Perform pre- Performing pre-
operative checks operative checks on
1.Enumerate and Enumerating and on tools, farm tools, farm
explain the reasons explaining the implements and implements and
for applying reasons for applying equipment equipment
chemicals such as
chemicals such as
fertilizer, 6. Clean and assist in Cleaning and
pesticides, fertilizer, pesticides,
the repair of tools, assisting the repair
weedcides, flower weedcides, flower
farm implements, of tools, farm
inducers inducers equipment and
implements,
facilities
2. Apply the Applying the equipment and
procedures in procedures in using facilities
using fertilizers, fertilizers, pesticides,
pesticides, 7. Assists in farm Assisting in farm
weedcides, flower
weedcides, flower inventory through inventory through
inducers inducers
data collection and data collection and
recording
3. Enumerate and Enumerating and recording
explain the explain the function
function of tools, of tools, farm 8. Assist in various Assisting in various
farm implements horticultural horticultural
implements and
and equipment operations as per operations as per
equipment instruction

Date Developed: Document No.

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Revision #
 instruction

9. Perform post-
operative checks
on tools, farm
implements and
equipment
 Secure tools, farm
implements,
equipment and
facilities

__________________ ___________________

Trainee’s Signature Trainer’s Signature

2 Unit of Competency: 2 Produce Vegetable Crops

Date Developed: Document No.
Issued by:
Date Revised:
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Revision #
 NC Level II operating farm
tools and
Learning Outcome Task/Activity Date Instructo equipment
Required Accomp rs
lished Remarks 7. Procure and select good Procuring and
quality seeds selecting good
1. Collect soil samples for Collecting soil quality seeds
soil analysis samples for
soil analysis 8. Conduct seed testing Conducting
seed testing
2. Conduct oil analysis Conducting oil
analysis 9. Identify and mix Identifying and
components and mixing
3. Interpret the result of Interpreting proportion of components
soil analysis the result of different growing
and proportion
soil analysis media
of different
growing media
4. Choose and use right Choosing and
farm implements and using right 10. Sterilize growing Sterilizing
equipment farm media growing media
implements
and equipment Sowing seeds
11. Sow seeds in tray in tray
5. Clear, plow and harrow Clearing, compartments compartments
of the area plowing and
harrowing of 12. Perform pre-cultural Performing
the area management pre-cultural
practices management
6. Observe safety Observing practices
precautions in safety 13. Apply fertilizers Applying
operating farm tools precautions in based on the result fertilizers
and equipment of soil analysis based on the
Date Developed: Document No.
Issued by:
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Revision #
 result of soil 19. Select and install Selecting and
analysis right irrigation installing right
system irrigation
14. Install mulching Installing system
materials mulching
materials 20. Determine control Determining
measures on specific control
15. Transplant seedlings Transplanting pests and diseases measures on
following the right seedlings specific pests
recommendation following the and diseases
right
recommendatio 21. Perform replanting
n Performing
replanting
16. Perform post- Performing
planting care on post-planting
newly transplanted care on newly
seedlings
transplanted
______________ ______________________
seedlings
Trainee’s Signature Trainer’s Signature
Applying
17. Apply proper proper
cultivation method cultivation
for particular crop
method for
particular crop

18. Apply fertilizers and Applying

chemicals fertilizers and
chemicals

Date Developed: Document No.

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Unit of Competency: 3 Produce Fruit Bearing Crops
NC Level I Unit of Competency: 4 Performing Post-Harvest Operations of
Major Tropical Fruits.
Learning Outcome Task/Activity Date Instructor NC Level II
Required Accom s Remarks
plished Learning Outcome Task/Activity Date Instructor
Required Accom s Remarks
1. Discuss the Discussing the plished
procedures in Post- procedures in
Harvest operations Post-Harvesting 4. Discuss the Discussing the
in Tropical Fruits. procedures in Post-
operations in procedures in
Tropical Fruits. Harvest operations Post-Harvesting
in Tropical Fruits.
operations in
2. Prepare the field, Preparing the Tropical Fruits.
materials, tools and field, materials,
equipment for tools and 5. Prepare the field, Preparing the
harvest. materials, tools and
equipment for field, materials,
harvest. equipment for tools and
harvest.
equipment for
3. Harvest and handle Harvesting and harvest.
fruits. handling fruits.
Maintain Quality of Maintain 6. Harvesting and
fruits Quality of fruits 7. Harvest and handle handling fruits.
fruits. Maintain
Maintain Quality of Quality of fruits
fruits
_____________________ ______________________

Trainee’s Signature Trainer’s Signature _____________________ ____________________

Trainee’s Signature Trainer’s Signature

Date Developed: Document No.
Issued by:
Date Revised:
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Developed by:
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Revision #
 3 Harvest and handle 4 Harvesti
fresh produce. ng and
Unit of Competency: 5 Performing Post-Harvest Operations Maintain Quality of handling
for Major Lowland and Semi-Temperate Vegetable Crops vegetables fresh
produce.
NC Level I Maintain
Quality of
Learning Outcome Task/ Date Instr vegetables
Activity Accomp uctor
Required lished s
Rema
rks ______________________ ____________________

1 Discuss the Post- Discussing Trainee’s Signature Trainer’s Signature

Harvest operations for the Post-
Major Lowland and Harvesting
Semi-Temperate
operations
vegetable crops.
for Major
Lowland
and Semi-
Temperate
vegetable
crops.

2 Prepare the field, Preparing

materials, tools and the field,
equipment for harvest. materials,
tools and
equipment
for harvest.

Date Developed: Document No.

Issued by:
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Developed by:
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Revision #
 TRAINEE’S PROGRESS SHEET

Name : Jade DELA CRUZ Trainer :

Nominal
Qualification : Horticulture NC II :
Duration

Trainin Trainee’s
Date
g Date Initial Supervisor’
Units of Competency Training Activity Start
Duratio Finished Rating s Initial
ed
n

Conduct pre-horticultural Enumerating and explaining 72hrs A.R

farm operations the reasons for applying
chemicals such as fertilizer,
pesticides, weedcides, flower
inducers

Produce Vegetable Crops Producing Vegetable Crops 70hrs E.D

Produce Fruit Bearing Producing Fruit Bearing Crops 60hrs L.S

Crops

Date Developed: Document No.

Issued by:
Date Revised:
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Revision #
Performing Post-Harvest Performing Post-Harvest 92 hrs. A.K
Operations of Major Operations of Major Tropical
Tropical Fruits. Fruits.

Performing Post-Harvest Performing Post-Harvest 90 hrs S.F

Operations for Major Operations for Major Lowland
Lowland and Semi- and Semi-Temperate Vegetable
Temperate Vegetable Crops
Crops

Date Developed: Document No.

Issued by:
Date Revised:
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Revision #
 Facilitate
Learning Session
Date Developed: Document No.
Issued by:
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Horticulture NC II
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Revision #
Training Activity Matrix
Facilities/ Venue
Date &
Training Activity Trainee Tools and (Workstation/ Remarks
Time
Equipment Area)

*Prayer
*Reading of the
training objectives 8:00 -9:
All trainess Lecture Area Lecture Area
*Recall of prior am
knowledge

COC 1- Prepare pre – harvest operation

Prepare tools, Digging

farm implements tools
and simple Harvesting
equipment for tool
A.ADARNA
horticultural Measuring July 3, All trainees
K.DELIMA
operations tool Equipment 2016 completed
A.SOTTO
R.BUENA
Water pump room 8:30- the task on

L.GARCIA
Hand 11:30 time
tractor
Plow
Harrow
Squeezer
Prepare and Plant
maintain farm nursery
facilities Pump house
S. DEDIOS
Mechanical
J.SANTOS
F.RODRIG
drier July 3,

UEZ
Storage Farm
2016 Perform the
house 1:30- task eassily
G.AGUSTI
Machine 4:30
N
I.PASCUAL shed
Drainage
system

Secure tools, N. Storage Storage room July 4, Safety

farm BALTAZAR room/stock 2016 procedure
implements/equi D. JUAN room 8:30- must be
pment and G. MEJIA welding 11:30 observe all
W. GASA machine the time
facilities
T. DEUZ
Date Developed: Document No.
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Horticultur Date Revised:
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e NC II Developed by:
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Revision #
 welding rod
coping saw
wrenches
screw
drivers
lubricants
PPE

COC 2- Harvest fruits

Collect soil Fertilizer

samples for soil recommend
analysis ation
H. Tools in
CONCEPCI pruning July 4,
H. conception
ON Application 2016
Farm finished task
L. SERENA of tar & 1:30-
ahead of time
I. MANALO paints 4:30
Application
of flower
inducer
Pest
Conduct soil Nutrients
analysis elements
H. requirement July 5, All trainees
CONCEPCI s 2016 completed
ON Safety Laboratory
8:30- the task on
L. SERENA
Precaution 11:30 time
I. MANALO
in using
chemicals
Interpret the CBLM
result of soil 4-wheeled
analysis tractor
Moisture
A.ADARNA
K.DELIMA
meter July 5,

A.SOTTO
Drying Laboratory
2016 Perform the
meter 1:30- task eassily
R.BUENA
Mower 4:30
L.GARCIA
(grass
cutter)
Plow

Choose and use S. DEDIOS Harrow Farm July 6, Perform the

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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e NC II Developed by:
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Revision #
right farm Shovel
implements and J.SANTOS Digging bar
equipments F.RODRIG Bolos 2016
UEZ pick 1:30- task eassily
G.AGUSTI mattock 4:30
N Light Hoe
I.PASCUAL Farm/field

Clear, plow and

harrow of the area Seed testing
N. methods/
BALTAZAR treatment July 6,
D. JUAN Computatio 2016
Farm
G. MEJIA n 8:30-
W. GASA percentage 11:30
T. DEUZ germination Perform the
task eassily

Observe safety Handouts

precautions in H. CBLM
July 7, All trainees
operating farm tools CONCEPCI Agri bag 2016 completed
and equipment ON Seedlings Site/Farm
1:30- the task on
L. SERENA Horticulture 4:30 time
I. MANALO tools

COC 3- Conduct post harvest operation

Preparing pre – Transparencie

harvest H. s July 8,
CONCEPCI OHP Lecture area
operation 2016 Perform the
ON Crates
1:30- task eassily
L. SERENA Sorting Storage room
4:30
I. MANALO equipment

Date Developed: Document No.

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Horticultur Date Revised:
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Revision #
 PROGRESS CHART
PERFORM POST HARVEST
PERFORM POST OPERATIONS OF MAJOR
HARVEST LOWLAND AND SEMI-
NAME OF CONDUCT PRE- PRODUCE VEGETABLE PRODUCE FRUIT-
OPERATIONS OF TEMPERATE VEGETABLE
TRAINEE HORTICULTURAL FARM CROPS BEARING CROPS
MAJOR TROPICAL CROPS
OPERATIONS
FRUITS

harvest operation

harvest operation
implements/equi
farm implements

Maintain growth
Prepare land for

Grow Seedlings

prepare site for

Grow seedlings
maintain farm
equipment for

Harvest crops

Harvest fruits

Harvest fruits
Prepare tools,

Conduct post

Harvest fresh
Prepare pre –
Secure tools,

of vegetables
horticultural

Prepare and

postharvest
and simple

Prepare for
Operations

Transplant

Transplant

Grow trees

operations
Select and
seedlings

seedlings

Conduct
facilities

planting

planting

produce
harvest
farm
KENNETH X X X
GREZZELLE X X
BHON-BHON X X
Teresita X X X
JOEMEL X
MARVIN X
JOMAR X X
RICHARD X
KEN X
BERNARDO X X X
ROSITA X X X
LORD ANTHONY X X X

Date Developed: Document No.

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Revision #
NEDELYN X
LEONARDO X X X
MICHELLE X X
Sherilyn X X
JESSIE X X
Glaiza X X X
Clarisa X X X
Allen X X X
Noel X
Irene X X
IRENE X X
CITA X X
Rioboie X X X

Date Developed: Document No.

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Revision #
 KEN
JOMAR

ROSITA
JOEMEL
Teresita

MARVIN

RICHARD
KENNETH
GREZZELLE

BERNARDO
TRAINEE

BHON-BHON
NAME OF

X
X
X
X
X
X
X
X
X
X
X
Factors affecting
the site for
planting fruit
bearing crops

X
X
X
X
X
X
X
X
X
X
X
Types of
irrigation system for Planting
Selecting and
Preparing Site

X
X
X
X
X
X
X
X
X
X
X
Types of planting
system

X
X
X
X
X
X
X
X
X
X
X
Gather growing
media
components and
mix according to
the designed
proportion

Horticulture NC II
X
X
X
X
X
X
X
X
X
X
X
Treat the seed to
hasten
germination

X
X
X

Perform bagging
Growing Seedlings

operation

Date Revised:
X

Sow seeds in

Developed by:
Date Developed:

Judith A. Bondad
individual pots
Transplanting
seedlings
Mthods of
Seedlings

pruning
Computation of
Transplanting
ACHIEVEMENT CHART

Fertilizer
Materials
Fertilizer

Revision #
Issued by:

recommendation
Tools in pruning
Document No.

Application of tar
& paints
Application of
flower inducer
Growing Trees

Pest & disease

control
Nutrients
elements
requirements
Page 86 of 250
Perform Post-Harvest Operations Of Major Tropical Fruits

Safety Precaution

Harvesting of
fruits
Maturity indices

Methods of
harvesting
Harvesting tools
& materials
Fruit morphology
Harvesting Fruits

stages
Safety precaution
in using
equipment
LORD ANTHONY X X X X X X
NEDELYN X X X X X
LEONARDO X X X X X
MICHELLE X X X X X X
Sherilyn X X X X X
JESSIE X X X X X
Glaiza X X X X X X
Clarisa X X X X X
Allen X X X X X
Noel X X X X X X
Irene X X X X X
IRENE X X X X X X
CITA X X X X X
Rioboie X X X X X X

Date Developed: Document No.

Issued by:
Date Revised:
Page 87 of 250
Horticulture NC II
Developed by:
Judith A. Bondad
Revision #
Maintain
Training
Facilities

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
 HOUSEKEEPING SCHEDULE

Qualification: Horticulture NC II Station _1__

Area /: Tool
Section /: Eqpt.
In-charge /:___________________ Services

Schedule for the Month

ACTIVITIES Responsible
Person
_____________________
Daily Every Weekly Every Monthly Remarks
other 15th
day day
1. Clean Utility x
horticultur Personnel
e tools and
equipment
2. Clean Utility x
stock personnel
rooms
3. Chec Utility x
ked the personnel
condition
of LCD
projector
4. Clean Utility x
Projector personnel
screen
5. Chec Stock clerk x
k supplies
and
materials
6. Clean Utility x
rooms personnel
7. Arran Utility x
ge chairs personnel
8. Clean Utility x
walls personnel
9. Clean Utility x
ceilings personnel
and floor
10. Dispo Utility x
se waste personnel

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
 EQUIPMENT MAINTENANCE
EQUIPMENT TYPE POWER SPRAYER
EQUIPMENT CODE PS01
LOCATION Practical Work Area
Date Developed: Document No.
Issued by:
Horticultur Date Revised:
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Revision #
 Schedule for the Month
ACTIVITI MANPOWER __June________________
ES Dail Ever Week Ever Mont Rema
y y ly y hly rks
other 15th
day day
1. Clean
power Power spray x
sprayer technician
2. Check
power Power spray x
sprayer technician
hoses
3. Clean
vent hole Power spray x
technician
4. Check
strainers Power spray x
technician
5. Check
regulator Power spray x
(too tight or technician
too loose)

6. Check
pressure Power spray x
gauges technician
7. Check
belts and Power spray x
power take technician
off

8. Check
propeller Power spray x
technician
9. Check
the nozzles Power spray x
technician

HOUSEKEEPING INSPECTION CHECKLIST

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
Section/Area
In-Charge
YES NO INSPECTION ITEMS
1. Are the walls, floor, and ceiling well-cleaned?

2. Are tools and equipment in designated places?

3. Are supplies and materials maintained in safe

place?
4. Is the stock room clean and arranged in proper
arrangement?
5. Are tools and equipment in good working condition?

6. Are rooms well-cleaned and chairs properly

arranged?
7. Are all areas properly ventilated and lighted?

8. Are garbage properly dispose and collected?

Inspected by: Date:

Jade Donaire June 18, 2016

MAINTENANCE INSPECTION CHECKLIST

Equipment Type : Sorting equipment

Property Code/ Number : PS01
Location : Practical Work Area
Person in Charge : Jan Donaire
Inspected by : Boy Pacquiao
Date Developed: Document No.
Issued by:
Horticultur Date Revised:
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Revision #
Date of Inspection : June 19, 2016

YES NO INSPECTION ITEMS

1. Are the power sprayer peripherals properly connected
and returned to their proper place?
2. Is the Sorting equipment well-cleaned?
3. Is the connection of hoses still intact?
4. Is the Sorting equipment free from harmful chemicals?
5. Is the Sorting equipment check and cleaned?
6. Is the Sorting equipment intact?
7. Is the Sorting equipment in good working condition?
8. Is the Sorting equipment properly stored for safety and
ease of maintenance?

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
EQUIPMENT RECORD WITH CODE AND DRAWING

No. Location Eqpt. Qty Title Description PO Drawing

No. No. Ref
1 storage 1-112 1

WASTE SEGREGATION LIST

Section/Area Practical Work Area
Date Developed: Document No.
Issued by:
Horticultur Date Revised:
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Revision #
GENERATED WASTE SEGREGATED METHOD
ACCUMULATED
WASTE
RECYCLE COMPOST DISPOSE

Paper X X

Seed trays X X

Plastic X

White Board Marker X

Pens X

Sorting equipment X

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
 BREAKDOWN/REPAIR REPORT

Area / : Practical Work Area

Section
___________________________________________________

Area / :
Section
___________________________________________________

FACILITY TYPE NATURE OF RECCOMMENDATION

BREAKDOWN
Sorting equipment Broken For replacement

Reported by: Date:

______Jade Dela cruz__ _________________________

Signature over Printed Name

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
WORK REQUEST

Unit No. Description

Observation: Sorting equipment

Date Reported: July 11, 2012
Should be replaced Reported by:
Activity: Date Completed:
Sign
Spare Parts Used:

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
SALVAGE REPORT

Area / :
Section
________________________________________________________

Area / :
Section
________________________________________________________

FACILITY TYPE PART ID RECOMMENDATION

Reported by: Date:

Boy Pacquiao June 16 2016

_______________________________ ____________________
Signature over Printed Name

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
 HOUSEKEEPING INSPECTION CHECKLIST
Section/Area
In-Charge
YES NO INSPECTION ITEMS
9. Are the walls, floor, and ceiling well-cleaned?

10. Are tools and equipment in good working

condition?
11. Are supplies and materials maintained in
required numbers?
12. Is the stock room clean and arranged in
proper arrangement?
13. Are the machine properly connected?

14. Are rooms well-cleaned and chairs properly

arranged?
15. Are all areas properly ventilated and lighted?

16. Are garbage properly dispose and collected?

Inspected by: Date:

Jade Dela Cruz June 16, 2016

SHOP LAYOUT

HORTICULTURE NC II

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
 Learning Resource Trainer’s
Center Resource Area

_______3 x 5________ ______ 3 x 5______

Trainee Working Space Facilities/Equipment Circulation

Area

Conduct Produce Produce

pre- Vegetables Fruit-
horticultur bearing
al farm crops
operation
sPerform post Perform post
harvest harvest
operations operations
of major of major
tropical lowland and
fruits semi
tempera _____ 39.30 sq. m______
vegetable
crops

Progress Chart Achievement Chart

__________________________100 sq.m_________________ Store room 4x4

Legend:

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #
 Entrance Exit whiteboard Computer Air con Teacher’s
chair

Table rotavator spike tooth harrow plow power

sprayer

Bookshelf knap sack sprayer

Total area: 170.30 sq m

Date Developed: Document No.

Issued by:
Horticultur Date Revised:
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Revision #