lOMoARcPSD|32539917

Produce organic concoctions and extracts

Environmental science (University of Antique)

Studocu is not sponsored or endorsed by any college or university

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COMPETENCY - BASED LEARNING MATERIALS

Sector:
AGRICULTURE AND FISHERIES SECTOR

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: Produce Organic Concoctions and Extracts
Module Title: Producing Organic Concoctions and Extracts
Institution:

Technical Education and Skills Development Authority

Provincial Training Center-Aklan

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TABLE OF CONTENTS
Pages

Table of Content
ORGANIC AGRICULTURE PRODUCTION National Certificate II (NC II)
How to Use This Competency-Based Learning Material

PLAN TRAINING SESSION

Sample Data Gathering Instrument for
Trainee’s Characteristics &&&&&&&&&&&&&&&&&&.. 2
Form 1.1 Self– Check &&&&&&&&&&&&&&&&&&.. 5
Form 1.2 Evidence of Current Competencies Acquired Related
To Job/Occupation &&&&&&&&&&&&&&&&&&.. 6
Form 1.3 Summary of Current Competencies versus Required
Competencies &&&&&&&&&&&&&&&&&&.. 7
Form 1.4 Training Needs &&&&&&&&&&&&&&&&&&.. 9
Session Plan &&&&&&&&&&&&&&&&&&.. 10
Parts of a Competency- Based
Learning Material Package &&&&&&&&&&&&&&&&&&.. 13
List of Competencies &&&&&&&&&&&&&&&&&&.. 14
Module of Content &&&&&&&&&&&&&&&&&&.. 15
Learning Outcome 1 &&&&&&&&&&&&&&&&&&.. 16
Learning Experience &&&&&&&&&&&&&&&&&&.. 17
Information Sheets 2.1-1 &&&&&&&&&&&&&&&&&&.. 18
Self-Check 2.1-1 &&&&&&&&&&&&&&&&&&.. 35
Answer Key 2.1-1 &&&&&&&&&&&&&&&&&&.. 38
Task Sheet 2.1-1 &&&&&&&&&&&&&&&&&&.. 39
Job Sheet 2.1-1 &&&&&&&&&&&&&&&&&&.. 40
Performance Criteria
Checklist &&&&&&&&&&&&&&&&&&.. 41
Module Content &&&&&&&&&&&&&&&&&&.. 42
Learning Outcome 2 &&&&&&&&&&&&&&&&&&.. 43
Learning Experience &&&&&&&&&&&&&&&&&&.. 44
Information Sheets 2.2-2 &&&&&&&&&&&&&&&&&&.. 45
Self-Check 2.2-2 &&&&&&&&&&&&&&&&&&.. 62
Date Developed:
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Agriculture Production NC II
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Answer Key 2.2-2 &&&&&&&&&&&&&&&&&&.. 65

Task Sheet 2.2-2 &&&&&&&&&&&&&&&&&&.. 66
Job Sheet 3.2-2 &&&&&&&&&&&&&&&&&&.. 67
Performance Criteria
Checklist &&&&&&&&&&&&&&&&&&.. 68
Evidence Plan &&&&&&&&&&&&&&&&&&.. 69
Table of Specification &&&&&&&&&&&&&&&&&&.. 71
Performance Test &&&&&&&&&&&&&&&&&&.. 73
Questioning Tools &&&&&&&&&&&&&&&&&&.. 74
Template for Inventory of
Training Resources &&&&&&&&&&&&&&&&&&.. 76

Date Developed:
CBLM for Organic January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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SUPERVISED WORK-BASED LEARNING

Form 1.1 Self– Check &&&&&&&&&&&&&&&&&&.. 77
Form 1.2 Evidence Of Current Competencies Acquired Related
To Job/Occupation &&&&&&&&&&&&&&&&&&.. 79
Form 1.3 Summary of Current Competencies versus Required
Competencies &&&&&&&&&&&&&&&&&&.. 80
Form 1.4 Training Needs &&&&&&&&&&&&&&&&&&.. 82
Training Plan &&&&&&&&&&&&&&&&&&.. 83
Supervised Industry Training For On-The-Job
Training Evaluation &&&&&&&&&&&&&&&&&&.. 86
Trainee’s Record Book &&&&&&&&&&&&&&&&&&.. 87
Trainee’s Progress Sheet &&&&&&&&&&&&&&&&&&.. 96
Average Rating &&&&&&&&&&&&&&&&&&.. 98
Training Session Evaluation
Form &&&&&&&&&&&&&&&&&&.. 99
Self-Evaluation &&&&&&&&&&&&&&&&&&.. 104
FACILITATE LEARNING SESSION
Training Activity Matrix &&&&&&&&&&&&&&&&&&.. 106
Micro Teaching Outline &&&&&&&&&&&&&&&&&&.. 107
Progress Chart &&&&&&&&&&&&&&&&&&.. 108
Achievement Chart &&&&&&&&&&&&&&&&&&.. 110
Minutes of the meeting
Template &&&&&&&&&&&&&&&&&&.. 111
Training Evaluation
Report &&&&&&&&&&&&&&&&&&.. 113
MAINTAIN TRAINING FACILITIES
Operational Procedure &&&&&&&&&&&&&&&&&&.. 115
Housekeeping Schedule &&&&&&&&&&&&&&&&&&.. 118
GMAW Workshop Housekeeping
Schedule &&&&&&&&&&&&&&&&&&.. 122

Date Developed:
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Agriculture Production NC II
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Sewing Machine Maintenance

Schedule &&&&&&&&&&&&&&&&&&.. 123
Equipment Maintenance
Schedule &&&&&&&&&&&&&&&&&&.. 124
Workshop Inspection
Checklist &&&&&&&&&&&&&&&&&&.. 126
Equipment Maintenance
Inspection Checklist &&&&&&&&&&&&&&&&&&.. 127
Equipment Record
W/ Code &&&&&&&&&&&&&&&&&&.. 128
Tag-Out Bill &&&&&&&&&&&&&&&&&&.. 129
Waste Segregation List &&&&&&&&&&&&&&&&&&.. 130
Breakdown /
Repair Report &&&&&&&&&&&&&&&&&&.. 131
Work Request &&&&&&&&&&&&&&&&&&.. 132
Salvage Report &&&&&&&&&&&&&&&&&&.. 133
Inspection Report &&&&&&&&&&&&&&&&&&.. 134
Purchase Requisition &&&&&&&&&&&&&&&&&&.. 135
Workshop Plan &&&&&&&&&&&&&&&&&&.. 136
Curriculum Vitae &&&&&&&&&&&&&&&&&&.. 137
National Certificate II &&&&&&&&&&&&&&&&&&.. 138
References &&&&&&&&&&&&&&&&&&.. 139

Date Developed:
CBLM for Organic January 2022
Agriculture Production NC II
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ACKNOWLEDGEMENT

The trainee would like to express his tremendous gratitude to the

Almighty God for the blessing of wisdom and strength to his work into
realization.
To Achiever International College of Culinary Arts and Technology for
having a chance to take this free Training Methodology course level 1.
To Ms. Ronelyn A. Legara our training instructor for TM1, who always
checked every draft of this study and her time and effort really appreciated.
To Mr. Prado for the encouragement and guidance to finish this
training.
To his family for their unconditional love, financial and emotional
support, sincerest thanks shall be with you always.
To his special someone for the moral support to take this training for
no doubt in every step that I must finish this training.
Thank you all for an exceptionally educational and exciting chapter in
my life.
Those who did not mentioned you are remembered!

Date Developed:
CBLM for Organic January 2022
Agriculture Production NC II
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HOW TO USE THESE COMPETENCY-BASED LEARNING MATERIALS

Welcome !

The unit of competency, <PRODUCE ORGANIC CONCOCTIONS AND

EXTRACTS=, is one of the competencies of ORGANIC AGRICULTURE
PRODUCTION NCII, a course which comprises the knowledge, skills and
attitudes required Organic Agriculture Farmer / Organic Chicken Raiser /
Organic Hogs Raiser / Organic Small Ruminant Raiser / Organic Vegetable
Farmer / Organic Concoctions and Extracts Producer / Organic Fertilizer
Producer to possess.
The module, <PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS=,
contains training materials and activities related Agriculture and Fishery
industry.
In this module you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.

Remember to:

1. Work through all the information and complete the activities in each
section.

2. Read information sheets and complete self-check. Suggested

references and included to supplement the materials provided in this
module.

3. Most probably, your trainer will also be your supervisor or manager.

He is there to support you and show you the correct way to do things.

4. You will be given plenty of opportunities to ask questions and practice

on the job. Make sure you practice your new skills during regular
shifts. This way, you will improve your speed, memory and confidence.

5. Use the self-checks, operation sheets or task or job sheets at the end
of each section to test your own progress. Use the performance criteria
check list or procedural checklist located after the sheet to check your
own performance.

6. When you feel confident that you have had sufficient practice, ask
your trainer to evaluate you. The result of your assessment will be

Date Developed:
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Agriculture Production NC II
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recorded in your Progress Chart and Accomplishment Chart.

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

You need to complete this module before you can go to the next
module <Produce Organic Concoctions and Extracts=.

Date Developed:
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Agriculture Production NC II
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Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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Plan
Training
Session

Name
ORGANIC AGRICULTURE PRODUCTION NCII

Date Developed:
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Agriculture Production NC II
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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
English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

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

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

Date Developed:
CBLM for Organic January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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Characteristics of learners
Sex a. Male
b. Female
Age Your age: 25
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 TM Certificates
experience with a. TQ certified
the topic
b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer

Previous List down trainings related to TM

learning
experience

Training Level National Certificates II in Organic Agriculture

completed Production

Special courses Other courses related to TM

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

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
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Characteristics of learners

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.
c. Auditory- a learner who has the ability to
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)

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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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.
CORE COMPETENCIES
CAN I…? YES NO
1. Raise Organic Chicken
1.1 Select Healthy Stocks and Suitable Housing /
1.2 Set-up Cage Equipment /
1.3 Feed Chicken /
1.4 Grow and Harvest Chicken /
2. Produce Organic Vegetable
2.1 Establish Nursery /
2.2 Plant Seedlings /
2.3 Perform Plant Care and Management /
2.4 Perform Harvest and Post-Harvest Activities /
3. Produce Organic Fertilizer
3.1 Prepare Composting Area and Raw Materials /
3.2 Compost and Harvest Fertilizer /
4. Produce Organic Concoctions and Extracts
4.1 Prepare for the Production of Various Concoctions /
4.2 Process Concoctions /
4.3 Package Concoctions /

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

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
Participatory Lecture Participatory Lecture
Discussion of candidate’s Discussion of candidate’s
Prepare for the application of tasks and application of tasks and
production of questioning related to questioning related to
various underpinning knowledge underpinning knowledge
concoctions by Prepare for the by Prepare for the
production of various production of various
concoctions concoctions
Lecture/ Demonstration of Lecture/ Demonstration of
candidate’s application of candidate’s application of
Process tasks and questioning tasks and questioning
concoctions related to underpinning related to underpinning
knowledge by Process knowledge by Process
concoctions concoctions
Direct observation of Directed observation of
candidate’s application of candidate’s application of
Package tasks and questioning tasks and questioning
concoctions related to underpinning related to underpinning
knowledge by package knowledge by package
concoctions concoctions

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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Identifying Training Gaps

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

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

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Raise Organic Chicken
1.1 Select healthy stocks Select healthy stocks
and suitable housing and suitable stocks
1.2 Set-up cage equipment Set-up cage
equipment
1.3 Feed Chicken Feed Chicken
1.4 Grow and Harvest Grow and Harvest
Chicken Chicken
2. Produce Organic Vegetable
2.1 Establish nursery Establish nursery
2.2 Plant seedlings Plant seedlings
2.3 Perform Plant Care Perform Plant Care
Management and Management
2.4 Perform Harvest and Perform Harvest and
Post-Harvest Activities Post-Harvest
3. Produce Organic Fertilizer

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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3.1 Prepare composting Prepare composting

area and raw materials area and raw
materials
3.2 Compost and harvest Compost and
fertilizer harvest fertilizer

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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4. Produce various concoctions and extracts

4.1 Prepare for the Prepare for the
production of various production of various
concoctions concoctions
4.2 Process concoctions Process concoctions
4.3 Package concoctions Package concoctions

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

(Learning Outcomes) Instruction

Grow and Harvest Chicken 1. Raise Organic Chicken

2. Produce Organic
Perform Harvest and Post-Harvest
Vegetables
3. Produce Organic
Compost And Harvest Fertilizer
Fertilizer
4. Produce Organic
Package Concoctions Concoctions and
Extracts

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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SESSION PLAN
Sector : AGRICULTURE AND FISHERY
Qualification Title : ORGANIC AGRICULTURE PODUCTION NC II
Unit of Competency : PRODUCE ORGANIC CONCOCTIONS AND EXTRACT
Module Title : PRODUCING ORGANIC CONCOCTIONS AND EXTRACT
Learning Outcomes : LO1 PREPARE FOR THE VARIOUS CONCOCTIONS AND EXTRACTS
LO2 PROCESS CONCOCTIONS AND EXTRACTS

A. INTRODUCTION
This unit covers the knowledge, skills and attitude required to produce organic concoctions and extracts for the farm
consumptions and not for commercial purposes or selling.
This unit also includes proper use of tools and equipment in the processing activities.
LO1: PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS
Learning Content Methods Presentation Practice Feedback Resources Time
1. Types of organic • Lecture and • Read • Answer • Compare • Ballpen 6hrs
concoctions and Discussion information Self-check answer key • Notebook
extracts and it’s sheet 4.1-1 on 4.1-1 4.1-1 • Visual
benefits procedures Presentation
• Perform • Evaluate
Types of
task sheet performanc
organic
4.1-1 on e using
concoctions
Types of performanc
and extracts
Date Developed: Document No. 0001
CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 10 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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 lOMoARcPSD|32539917

and it’s benefits organic e criteria

concoctions checklist
and 4.1-1
extracts
and it’s
benefits
LO2: PROCESS CONCOCTIONS AND EXTRACTS
Methods in preparig • Lecture and • Read • Answer • Compare • Ballpen 6hrs
and harvesting Discussion information Self-check answer key • Notebook
various concoctions • Demonstratio sheet 4.2-2 on 4.2-2 4.2-2 • Visual
n procedures Presentation
• Perform • Evaluate
performanc • Plastic Cover
types of organic
task sheet
using • Chopping board
concocstions
4.2-2 on e
and extracts
types of performanc • Weighing scale
organic e criteria (2kl capacity)
concoctions checklist • Plastic pail
and 4.2-2 (without cover
extracts • Strainer or
nylon screen
(fine mesh)
• Stone (weights,
0.5kg)
• Chopping board
• Knife
• Marker pen
Date Developed: Document No. 0001
CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 11 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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 lOMoARcPSD|32539917

• Masking tape
• First aid kit
• Wooden ladle
• Wooden box
• Waste can
C. ASSESSMENT PLAN
• Written Test
• Oral Questioning
• Performance Test

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Creating a teaching portfolio was a wonderful way for me to reflect on what courses I have taught, methods I have
used, and importantly what did and did not work. This allowed me to think critically about how to change future classes
for the better. It also reminded me how much I enjoy teaching.

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 12 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet
Learning Experiences

Learning Outcome Summary

Module Content
Module Content

Module Content
List of Competencies

OrganicModule Content
Agriculture Production NC II

Module Cont ent

Sector: Agriculture and Fishery

Qualification Title: Organic Agriculture Production NC II

Unit of competency: Produce Organic Concoctions and Extracts

Module Title: Producing Organic Concoctions and Extracts

Technical Education & Skills Development Authority

Zamboanga City
In our efforts to standardize CBLM, the
above parts are recommended for use
in Competency Based Training (CBT) in
Technical Education and Skills
Development Authority (TESDA)
Technology Institutions. The next
sections will show you the components
and features of each part.

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
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ORGANIC AGRICULTURE PODUCTION NC II

COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

AGR612301
1. Raise organic chicken Raising Organic Chicken

Produce organic Producing Organic AGR611306

2.
vegetables Vegetable

Manufacture Organic Manufacturing Organic AGR611301

3.
Fertilizer Fertilizer

Produce Organic Producing organic AGR611302

4.
Concoctions concoctions

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
Developed by: DAINA R. DIANA Page 1 of 149
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MODULE CONTENT 4.1-1

UNIT OF COMPETENCY Produce Organic Concoctions and Extracts

MODULE TITLE Producing Organic Concoctions and Extracts

MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitude
required to produce organic concoctions and extracts for owned farm
consumptions and not for commercial purposes or selling.

NOMINAL DURATION: 24 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Identify step on how to prepare for the production of various concoctions.
2. Demonstrate the process concoctions.

ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized and secured.
2. Raw materials used are cleaned and freed from synthetic chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be <food grade= quality
4. Personal hygiene are observed according to OHS procedures.

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
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LEARNING OUTCOME NO.1

PREPARE FOR THE PRODUCTION OF VARIOUS
CONCOCTIONS
Contents:

1. Types of Concoctions
2. Uses/Benefits of Concoctions
3. Tools, Materials and Equipment in the preparation of concoctions
4. Procedure in preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant and Repellent in accordance with the
Good Manufacturing Practices

Conditions

The participants will have access to:

Tools in the preparation of concoctions

1. Plastic pail with cover (3l 8. Knife

capacity) 9. Marker pen
2. Chopping board
10. Masking tape
3. Weighing scale, 2 kilo
11.Storage tool/cabinet
capacity
12. Scissors
4. Plastic pail without cover
13. First Aid Kit
5. Strainer or nylon screen, fine
mesh net 14.Wooden ladle
6. Storage container with cap 15. Wooden box or bamboo
(1.5 L capacity) split-open or plastic tray
7. Stone (weight), 0.5 kg 16. waste can

Assessment Method:

1. Demonstration
2. Direct observation
3. Written Test

Date Developed:
CBLM for Organic
January 2022
Agriculture Production NC II
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Learning Experiences 4.1-1

Learning Outcome 1
Prepare for the production of various concoctions

Learning Activities Special Instructions

1. Read Information sheet 4.1-1 on 1. In this learning outcomes you
Identifying preparing cut parts shall select and identify appropriate
prepare for the production of various
2. Answer Self Check 4.1-1 concoctions in line with the job
specification by reading the
Compare answer key 4.1-1
information sheet.
3. Task sheet 4.1-1 on Identifying
2. Go through the information sheet
preparing cut parts
and answer self-checks to ensure
Evaluate your performance using the knowledge in the selection and
performance criteria checklist 4.1-1 identifying appropriate prepare for
the production of various
concoctions line with the job
specification
3. The outputs of your practice of
this learning outcome are the
following.

- Competent Procedure on how

to 1. Prepare for the
production of various
concoctions) (Progress Chart)
- Actual application with
knowledge in Procedure on
how to 1. Prepare for the
production of various
concoctions.
After doing all activities of this LO
you are nearby to proceed to the
next LO1 on Prepare for the
Production of Various Concoction.

Date Developed:
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Agriculture Production NC II
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Information Sheet 4.1-1

PREPARE FOR THE PRODUCTION OF VARIOUS
CONCOCTIONS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Demonstrate on how to prepare for the production of various
concoctions
2. Identify step on how to prepare for the production of various
concoctions

Introduction

Organic fertilizers for gardens is typically made of single ingredients

and can be matched to your gradens particular nutritional needs. The types
of organic fertilizers can come from plant, animal, and mineral sources,
depending on what chemicals your graden requires. In order to qualify as an
an organic fertilizers, the materials must naturally occur in nature.

Advantagges of organic fertilizers: in addtion to releasing nutrients, as

organic fertilizers break down, they improved the structure of the soil and
increase its ability to hold water and nutrients. Over time, organic fertilizers
willmake your soil and plants healthy and strong.

Organic concoctions is a combination of various ingredients, usually

herbs, spices, condiments, powdery substances or minerals, mixed up
together, minced, dissolved or macerated into a liquid so as they can be
ingested or drunk. The term "concoction" is sometimes loosely used
metaphorically in order to describe a cocktail or a motley assemblage of
things, persons or ideas. These are non-chemical fertilizers, pesticides,
fungicides, repellant, growth enhancers and other ingredients for animals
and plants. Done through fermentation where the effectiveness is enhanced
by the beneficial microorganisms.

Date Developed: Document No. 0001

Date Developed:
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Agriculture Production NC II
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Various Concoctions for Natural Farming

The use of various concoctions is the heart of natural farming

techniques. It is the replacement of chemical based fertilizers, pesticides,
fungicides, repellants, chemical growth enhancers, and other synthetic food
ingredients for animals and plants. The process is done through
fermentation where potency is being enhanced through the participation of
beneficial microorganism.

The Bio-Organic Inputs

Principle of nature system advocates the utilization of naturally produced

farming inputs such us the following:

1. FPJ – (Fermented Plant Juice). These are juices produces from

selected plant parts. Fermented plant juice (FPJ) or Bless Green Soup
or Tenkei Ryokujyu is made by fermenting plant parts in brown sugar.
Sprouts and baby fruits with high hormone concentration, full grown
fruits, flower abundant in honey, and any plant with strong vigor are
good ingredients. It is an ingredient in bokashi production and can
also be used by applying directly to soil and plants. FPJ is produced
by the fermentation of plant leaves, grasses, thinned crop plants,
auxillary buds and/or young fruits and flowers (Jensen et al, 2006). It
contains plant growth hormones and micronutrients that stimulate
the growth of beneficial microorganisms. The common materials being
used in the Philippines are kangkong (Ipomoea aquatica), sweet potato
(Ipomoea batatas) and kakawate leaves ( Gliricidia sepium).

2. FFJ- (Fermented Fruit Juice). It is used as a foliar spray to enhance

fruit quality, as a feed supplement for animals, and as a food
supplement for humans. In general, FFJ is generally used more
during the flowering and fruiting stage.

3. FAA – (Fish Amino Acid). Utilizes the fish trash like gills small fishes
and even whole body parts of fish. Fish amino acids are a good source
of nitrogen for crop plants and may be used to supplement compost
and manures in coastal regions which have a good supply of
inexpensive fish byproducts. Some local government units (LGUs)
such as Bayawan City in Negros Oriental is collecting fish trashes
from the market for free and process this into FAA.

4. LABS – (Lactic Acid Bacteria Serum). It converts waste into organic

matter and basic minerals. LABS thrive and feed on the ammonia
released in the decomposition normally associated with the foul odor.

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Agriculture Production NC II
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5. OHN – (Oriental Herbal Nutrients). Natural Pest repellant. It is use

throughout the early, vegetative and change over and fruiting stages.

6. CaPO4 – (Calcium Phosphate) induce flowering, prevent overgrowth,

increase calcium factor in roots and leaves.

7. IMO – Indigenous Micro-organisms. These are micro-organisms that

are found in our environment which are beneficial to our farmers.
These microorganisms have their role to play in farming.

Uses and benefits

Concoctions Uses and Benefits
FPJ – (Fermented Plant • Growth promotants (Bionutrients)
Juice) • Nitrogen provider
• Phyllosphere nutrients processor
• Human nutrition
• Helps maintain vigor in plants and
resistance against pests.
• Can be used for livestock bedding sprays
(pig pens and poultry houses) to produce
more colony of microorganisms.
• Can also promote resistance against
illnesses for human.
FFJ – (Fermented Fruit • For ornamental and fruit flowering
Juice) • For fruit sweetening
• Potassium provider
• For human nutrition
• Helps maintain vigor in plants and
resistance against pests.
• Adds to soil fertility and the advent of good
colonies of microorganisms.
FAA – (Fish Amino Acid) • Plant nutrients (Amino Acid)
• Compost
• A good source of nitrogen
• Serves as <growth hormone= for plant
growth and development
• Used as foliar spray
• Food of microorganisms
LABS – (Lactic Acid • Serve as insecticide and fungicide at the
Bacteria serum) same time.
• Provide more vigor and vitality to the plant.

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Agriculture Production NC II
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• Use to treat skin diseases of hogs and other

animals.
• Use as energy drink for humans.
OHN – (Oriental Herbal • Plant Vitality enhancer
Nutrient) • Downy and Powdery mildew control
• natural immune booster
CAPO4 – (Calcium • Cell structure (Bone) strengthening
Phosphate) • b) Phosphorus provider
IMO – (Indigenous • As soil conditioner
Microorganisms) • Aid in nutrient digestions
• Composting
• Can induce flowering among plants
• Induce longer shelf life of fruits
• Give added resistance to plants against
pests and harmful insects
• Removes unpleasant odor from animal
wastes and urine.

Tools, Materials, Equipment in Preparing of Concoctions

Tools and Materials Images
Measuring cups
• Make the calibrating
procedure easy to use for students
and professional users of sort.

Plastic cups
• Plastic cups are often used for
gatherings where it would be
inconvenient to wash dishes
afterward, due to factors such as
location or number of guests. Plastic
cups can be used for storing most
liquids, but hot liquids may melt or
warp the material.

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Agriculture Production NC II
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Bamboo Container/Wooden box

• Wooden boxes are ideal for
storing items.

Wooden ladle
• used for stirring and mixing
ingredients for cooking or baking.

Slicing knife
• Knife is for cutting planting
materials and for performing other
operations.

Funnel
• is a pipe with a wide, often
conical mouth and a narrow stem. It
is used to channel liquid or fine
grained substances into containers
with a small opening. Without a
funnel, spillage would occur.

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Agriculture Production NC II
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Plastic Basin
• used for holding food or
liquids and uses for storage.

Chopping Board
• A cutting board is a durable
board on which to place material for
cutting.

Shredder
• Use for grinding the raw
products or materials to become
fine.

Masking tape
• Also known as sticky tape, is
a type of pressure-sensitive tape
made of a thin and easy-to-tear
paper, and an easily released
pressure-sensitive adhesive. It is
available in a variety of widths. It is
used mainly in painting, to mask off
areas that should not be painted.

Marking pen
• used to write/mark the
product.

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Agriculture Production NC II
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Date Developed:
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Agriculture Production NC II
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Rubber band
• which is commonly used to
hold multiple objects together.

Manila paper
• used to cover.
• a yellowish paper used to
cover the pail with prepared
fermented concoction.

waste bags and can

• A waste container is a
container for temporarily
storing waste, and is usually
made out of metal or plastic.
• Common terms are dustbin,
rubbish bin, litter bin,
garbage can, trash can, trash
bin, dumpster, waste basket,
waste paper basket, was
receptacle, container bin, bin
and kitchen bin.

Wheel Barrow
• is used for hauling trash,
manures, fertilizers, planting
materials and other
equipment.

Date Developed:
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Agriculture Production NC II
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Carbonizer
• a machine which carbonizes
something.
• to char (organic matter) until
it forms carbon.

Meat grinders
• are convenient pieces of
equipment that are most
commonly used in settings
like delis, butcher shops, and
grocery stores.

PH meter
• is an electronic device used
for measuring the pH (acidity
or alkalinity) of a liquid
(though special probes are
sometimes used
advantageously for soil fertility
evaluation and fertilizer
recommendation.
Portable Soil Analyzer Kit
• For efficient use of nutrients
in the soil, to test the purity of
drinking water and for waste
water testing, the company
has introduced
microprocessor water & soil
analysis Kit. This is a unique
portable instrument for
measurement of various
parameters i.e. pH,
Conductivity, TDS, Salinity,
Temperature, Dissolved
Oxygen and mV solution.

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Agriculture Production NC II
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Thermometer
• an instrument for measuring
and indicating temperature.

Moisture Meter
• an essential instrument used in
many industries to detect
moisture content in materials.

Strainer
• a device having holes punched
in it or made of crossed wires
for separating solid matter
from a liquid.

Plastic Ropes
• A rope is a group
of yarns, plies, fibers or
strands that are twisted
or braided together into a
larger and stronger form.

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Agriculture Production NC II
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Apron
• a protective or decorative
garment worn over the front of
one's clothes and tied at the
back.

Plastic Hose
• is a long plastic or rubber
tube that's used for moving a
liquid from one place to
another.

Plastic Container
• is a container for storing
water.

Rags
• a piece of old cloth, especially
one torn from a larger piece,
used typically for cleaning
things.

Date Developed:
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Agriculture Production NC II
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Plastic Bottles
• A bottle is a glass or plastic
container in which drinks and
other liquids are kept.

Pail
• is a round-shaped, handled
container with a handle that
is used for carrying liquids or
other things.

Syringe
• a hollow, cylinder-shaped
piece of equipment used for
sucking liquid out of
something or pushing liquid
into.

Date Developed:
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Agriculture Production NC II
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Weighing Scale
• are used in many industrial
and commercial applications,
and products from feathers to
loaded tractor-trailers are sold
by weight.
• is a measuring instrument for
determining the weight or
mass of an object.

Molasses
• is a viscous substance
resulting from refining
sugarcane or sugar beets into
sugar.

Sample Concotions/Extracts
• something (such as a food or
drink) that is concocted from
various elements : something
prepared or devised by
combining different
ingredients.

Plastic container
• one of the most relied upon
means of storing, sorting, and
transporting items that you
own or create.

Date Developed:
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Agriculture Production NC II
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Stone
• hard solid nonmetallic mineral
matter of which rock is made,
especially as a building
material.

First aid kit

• is a collection of supplies and
equipment for use in giving
first aid,and can be put
together for the purpose by an
individual or organization or
purchased complete.

Cart
• A cart is a vehicle designed for
transport, using two wheels
and normally pulled by one or
a pair of draught animals. A
handcart is pulled or pushed
by one or more people. It is
different from a dray or
wagon, which is a heavy
transport vehicle with four
wheels and typically two or
more horses, or a carriage,
which is used exclusively for
transporting humans.

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Agriculture Production NC II
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Fire Extinguisher
• A fire extinguisher, or
extinguisher, is an active fire
protection device used to
extinguish or control small
fires, often in emergency
situations.

Carpentry Tools
• The art of cutting, framing,
and joining the timbers or
woodwork of buildings and
similar constructions
by means of hand-tools.

Knapsack Sprayer
• a spraying apparatus
consisting of a knapsack tank
together with pressurizing
device, line, and sprayer
nozzle, used chiefly in fire
control and in spraying
fungicides or insecticides.

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Agriculture Production NC II
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Booth/temporary shed
• Storage a temporary structure
of any material, as boughs,
canvas, or boards, used
especially for shelter; shed.

LCD projector with screen

• is a type of video projector for
displaying video, images or
computer data on a screen or
other flat surface.

Desktop computer
• is a personal computer in a
form intended for regular use
at a single location desk/table
due to its size and power
requirements, as opposed to a
laptop whose rechargeable
battery and compact
dimensions allow it to be
regularly carried and used in
different locations.

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Agriculture Production NC II
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Sterilization

Sterilization techniques are designed to kill microorganisms. Staff at

production and research laboratories use high-pressure steam inside an
autoclave to sterilize or remove all microorganisms from plastic containers.
These containers must be rated safe for an autoclave as some plastics,
such as HDPE and polyethylene, will melt in the course of a standard
autoclave run. For those looking to sterilize plastic containers at home, a
standard microwave oven will do the trick. Of course, only microwave-safe
plastics ought to be sterilized in this manner. Although not appropriate for
home sterilization, plastic container sterilization can also be accomplished
via ethylene oxide 'gas' sterilization, peracetic acid, ionizing radiation, dry
heat, hydrogen peroxide gas plasma systems, ozone, formaldehyde steam,
gaseous chlorine dioxide and infrared radiation.

Microwave Sterilization

1. Fill a cup with 250 to 500 ml (about 1 to 2 cups) of water and

place it in the microwave. This will act as a heat sink to ensure
the plastic container inside the microwave doesn't get too hot and
melt.
2. Gather together the microwave-safe containers and lids that
require sterilization. Microwave containers in a secondary
container for at least 3 minutes on the highest setting.
3. Remove secondary container for microwave with plastic containers
inside, while maintaining sterility. Use insulated gloves, as the
containers may be hot.

Autoclave Sterilization
1. Gather together autoclave-safe plastic containers and any lids
that need sterilization. Lids can be loosely placed on top of
containers. A tightly attached lid can cause a container to
succumb to pressure within the autoclave and crack or explode.
2. Place containers and lids in a secondary autoclave-safe container,
making sure to leave space between containers.
3. Place the secondary container in the autoclave and follow any
standard operating procedures for your specific autoclave. The
standard sterilizing autoclave run is at 121 degrees Celsius, 15
pounds per square inch of pressure for at least 30 minutes.
4. Remove the secondary container from the autoclave using thick,
insulated gloves to avoid burning. The surfaces will be extremely
hot.

Date Developed:
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Agriculture Production NC II
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Reusing glass, metal, and plastic containers are fast becoming the
new normal, not only for the environment but to save money as well. Let’s
make sure you’re taking the appropriate steps, so your containers are safely
ready for reuse.

How to sterilize plastic bottles

Step 1
Remove all the labels from your bottles before cleaning them. You
can do this with scissors or by soaking the bottle in warm soapy water to
dilute the glue. The method you use will depend on the actual labels. For
example, soft drink bottles have labels that are only glued in one spot. Using
the scissors, you can easily cut the band and then unwrap what’s left.
Step 2
Unscrew the tops and set them in a container of warm soapy water
to avoid losing them down the drain.
Step 3
Fill a large pot or sink with soap and hot water. You'll want to fully
submerge your bottles into the solution for a few minutes to kill any
bacteria. If scratches are on the inside of the bottles, recycle them. Bacteria
can become lodged in those scratches and multiply later.
Step 4
Rinse the bottles and tops thoroughly. For the bottles, fill them with
warm water from the tap until no soap residue is left over. You can also
place the caps on the bottles and shake the water inside to see if soap
bubbles appear. If they do, rinse again.
Step 5
Stand the bottles upside down on a well-ventilated drying rack.
Don't lay them on their sides as they'll take longer to dry and may dry
unevenly. Allow the bottles to dry overnight. Don't refill the bottles too soon;
they must be completely dry before refilling to avoid bacterial buildup.

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Agriculture Production NC II
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Self- Check 4.1-1

MULTIPLE CHOICE (10 Items)

Direction: Read and understand the question below. Select the best answer
for each item then ENCIRCLE your answer. Strictly NO
ERASURE!

1. This is a combination of various ingredients, usually herbs, spices,

condiments, powdery substances or minerals, mixed up together, minced,
dissolved or macerated into a liquid so as they can be ingested or drunk?
a. Organic farming
b. Organic production
c. Organic Agriculture
d. Organic Concoctions

2. The use of various is the heart of natural farming techniques.

a. Organic fertilizer
b. Organic pesticide
c. Organic Agriculture
d. Concoction

3. These are juices produces from selected plant parts.

a. FPJ
b. FFJ
c. FAA
d.IMO

4. It is a concoction used as a natural pest repellant.

a. IMO
b. FAA
c. LABS

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d. OHN

5. A good source of plant nitrogen. What type of concoctions it is referring?

a. FAA
b. LABS
c. OHN
d. FFJ

6. used for cutting planting materials and for performing other operations.

a. Apron
b. measuring cup
c. ladle
d. knife

7. Is a viscous substance resulting from refining sugarcane or sugar beets

into sugar.
a. Milk
b. Molasses
c. Sugar
d. concoction

8. It is a measuring instrument for determining the weight or mass of an

object.
a. PH meter
b. Weighing Scale
c. Moisture Meter
d. Meat Grinder

9. Which type of techniques that are designed to kill microorganisms.

a. Sterilization technique

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b. fermentation technique
c. Weighing procedural technique
d. cooling technique

10. It is the replacement of chemical based fertilizers, pesticides, fungicides,

repellants, chemical growth enhancers, and other synthetic food ingredients
for animals and plants.
a. Livestock produce
b. organic produce
c. concoctions produce
d. agriculture produce

Date Developed:
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Agriculture Production NC II
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ANSWER KEY 4.1-1

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

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TASK SHEET 4.1-1

Title: Prepare for the production of various concoctions

Performance Objective:
Given learning outcome of the qualification
assigned, you should be able to prepare for the
production of various concoctions.
Supplies/Materials : Molasses, Various Concoctions/Extracts,
clean stone, plastic container, Plastic strainer, Plastic Tie box, First
Aid Kit, Apron, Plastic Hose, Waste cans/bag, Plastic Sheet, Manila
Paper, Rubber band, Marking Pen, Masking Tape, Water Container
Drum, rags, Measuring Cup, Plastic Cup, Syringe, wooden box,
Slicing knife, Chopping Board, funnel, Plastic Basin, Bamboo/wooden
ladle, Knapsack sprayer, Carpentry tools.
Equipment : Booth/temporary shed, Shredder,
Wheelbarrow, Cart, Carbonizer, Fire Extinguisher, Meat Grinder(small),
Portable Soil Analyzer Kit, PH meter, Moisture Meter, Vermitea Aerator,
and Thermometer.

Steps/Procedure:
1. Work and storage areas are cleaned, sanitized and secured.
2. Raw materials used are cleaned and freed from synthetic
chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be <food grade= quality
4. Personal hygiene are observed according to OHS procedures.

Assessment Method:
Written Exam, Demonstration and Oral Questioning

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JOB SHEET 4.1-1

Title: Prepare for the Production of Various Concoctions

Performance Objective: Given learning outcome of the

qualification assigned ,you should be able to
prepare for the production of various
concoctions.

Supplies/Materials : Molasses, Various Concoctions/Extracts,

clean stone, plastic container, Plastic strainer, Plastic Tie box, First
Aid Kit, Apron, Plastic Hose, Waste cans/bag, Plastic Sheet, Manila
Paper, Rubber band, Marking Pen, Masking Tape, Water Container
Drum, rags, Measuring Cup, Plastic Cup, Syringe, wooden box,
Slicing knife, Chopping Board, funnel, Plastic Basin, Bamboo/wooden
ladle, Knapsack sprayer, Carpentry tools.

Equipment : Booth/temporary shed, Shredder, Wheel

barrow, Cart, Carbonizer, Fire Extinguisher, Meat Grinder(small),
Portable Soil Analyzer Kit, PH meter, Moisture Meter, Vermitea Aerator,
and Thermometer.

Steps/Procedure:
1. Work and storage areas are cleaned, sanitized and secured.
2. Raw materials used are cleaned and freed from synthetic
chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be <food grade= quality
4. Personal hygiene are observed according to OHS procedures.

Assessment Method:
Written Exam, Demonstration and Oral Questioning

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Performance Criteria Checklist 4.1-1

CRITERIA
YES NO
Did you&.
1. Follow the specific instructions? √
2. Use the right tools and materials? √
3. Set your units? √
4. Monitor the correct usage of tools and equipment? √
5. Identify the function of prepare for the production √
of various concoctions
6. Clean up? √

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MODULE CONTENT 4.2-2

UNIT OF COMPETENCY Produce Organic Concoctions and Extracts

MODULE TITLE Producing Organic Concoctions and Extracts

MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitude
required to produce organic concoctions and extracts for owned farm
consumptions and not for commercial purposes or selling.

NOMINAL DURATION: 24 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Identify on how to prepare for the production of various concoctions.
2. Demonstrate the process concoctions.

ASSESSMENT CRITERIA:
1. Raw materials are prepared in accordance with enterprise practice.
2. Fermentation period is set based on enterprise practice.
3. Various concoctions are fermented following to organic practices.
4. Concoctions are harvested based on fermentation period of the
concoction.

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LEARNING OUTCOME NO.2

PROCESS CONCOCTION
Contents:

1. Preparing raw materials

2. Setting-up fermentation
3. Fermenting various concoctions
4. Harvesting Concoctions

Conditions

The participants will have access to:

The trainee / student must be provided with the following

Learning Equipment/Tools in the preparation of concoctions
1. Plastic pail with cover (3l 9. Marker pen
capacity)
10. Masking tape
2. Chopping board
11.Storage tool/cabinet
3. Weighing scale, 2 kilo capacity 12. Scissors
4. Plastic pail without cover 13. First Aid Kit
5.Strainer or nylon screen, fine 14.Wooden ladle
mesh net
15. Wooden box or bamboo split-
6.Storage container with cap (1.5 L
open or plastic tray
capacity)
16. waste can/bags
7.Stone (weight), 0.5 kg
8.Knife

Assessment Method:

1. Demonstration
2. Direct observation
3. Oral questioning

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Learning Experiences 4.2-2

Learning Outcome 2
Process concoctions

Learning Activities Special Instructions

Read Information sheet 4.2-2 on 1. In this learning outcomes you
Identifying preparing cut parts shall select and identify appropriate
process concoctions in line with the
2. Answer Self Check 4.2-2 job specification by reading the
information sheet.
Compare answer key 4.2-2
2. Go through the information sheet
3. Task sheet 4.2-2 on Identifying
and answer self-checks to ensure
preparing cut parts
the knowledge in the selection and
Evaluate your performance using identifying appropriate process
performance criteria checklist 4.2-2 concoctions line with the job
specification
3. The outputs of your practice of
this learning outcome are the
following.

- Competent Procedure on how

to 1. Process concoctions
(Progress Chart)
- Actual application with
knowledge in Procedure on
how to 1. Process concoctions.

After doing all activities of this LO

you are nearby to proceed to the
next LO2 on Process Concoctions.

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Information Sheet 4.2-2

PROCESS CONCOCTIONS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify step on how to process concoctions.
2. Demonstrate on how to process concoctions.

Introduction

Natural Farming teaches farmers simple fermentation techniques

among other farm-based technologies to produce their own organic
implements utilizing as much as possible resources available from within
the farm. These organic implements include Indigenous Microorganisms
(IMO), Fermented Plant Juice (FPJ), Fermented Fruit Juice (FFJ), Lactic Acid
Bacteria Serum (LABS), Fish Amino Acid (FAA), Oriental Herbal Nutrients
(OHN), Calcium Nutrient, and Calcium Phosphate Nutrient.
Natural farming concoctions which contain live microorganisms feed
both the plant and the soil (especially IMO and LABS). The inoculation and
<cultivation= of beneficial microorganisms in the soil is a very important
practice in natural farming as this allows vital nutrients and minerals to be
available to the plants. It also promotes the proliferation of earthworms and
other higher soil organisms which contribute to the overall fertility of the
soil. It is remarkable to notice that plants grow very healthy and virtually
pest-free without the use of chemical pesticides and fertilizers. In the event
of pest infestation, natural farming also has at its disposal various botanical
extracts as repellants, such as kakawate, makabuhay, chili peppers, and
garlic.

The concept of natural farming is actually not limited to agricultural

crops but is also applied to animal farming utilizing similar fermented
products and botanical extracts in lieu of synthetic chemicals and
antibiotics. In the Philippines, the natural farming already has serious
practitioners coming from all walks of life, from small rural farmers to
weekend agriculturists and to large-scale farmers. To the serious proponents
of organic farming and organic foods, natural farming is fast becoming the
technology of choice because of the high quality of products produced, the

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very low cost of inputs required, and the use of natural environment-friendly
concoctions which do not pollute the environment.

THE RIGHT KIND OF RAW MATERIALS

Types and Kinds of raw materials

Concoctions Raw Materials Images

Fermented Plant Juice At least three kinds of
(FPJ) plants but not limited to
kangkong,
camote tops, alugbati,
malunggay, banana
trunks, bamboo shoots
and other fast growing
green plants and
Molasses/mascuvado/
brown sugar.

Fermented Fruit Juice Ripe and sweet fruits

(FFJ) but not limited to
banana, papaya,
watermelon, ampalaya ,
tomato and
Molasses/mascuvado/
brown sugar.

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Kuhol / Fish Amino Trash Fish and gills,

Acid (KAA/FAA) scales, offal of big
fishes,
golden kuhol meat and
Molasses/mascuvado/
brown sugar

Oriental Herbal garlic, ginger, pure

Nutrient (OHN coconut vinegar and
muscuvado

Natural Calcium animal bones, egg shell,

Phosphate Micro sea
Nutrients (CALPHOS shell, kuhol shell and
Natural vinegar

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Beneficial 1 kl. cooked, cool rice,

Microorganism Molasses/mascuvado/
crude sugar

Lactic Acid Bacteria 900 ml. fresh milk,100

Serum (LABS ml clear liquid from
fermented
rice and1 liter
molasses/brown
sugar/mascuvado

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Fermentation

Fermentation is the process in which a substance breaks down into a

simpler substance. Microorganisms like yeast and bacteria usually play a
role in the fermentation process, creating beer, wine, bread, kimchi, yogurt
and other foods.

Function of fermentation

The main function of fermentation is to convert NADH back into the

coenzyme NAD+ so that it can be used again for glycolysis. During
fermentation, an organic electron acceptor (such as pyruvate or
acetaldehyde) reacts with NADH to form NAD+, generating products such as
carbon dioxide and ethanol (ethanol fermentation) or lactate (lactic acid
fermentation) in the process.

Types of fermentation

There are many types of fermentation that are distinguished by the

end products formed from pyruvate or its derivatives. The two fermentations
most commonly used by humans to produce commercial foods are ethanol
fermentation (used in beer and bread) and lactic acid fermentation (used to
flavor and preserve dairy and vegetables).

Ethanol Fermentation

Alcoholic fermentation is the best known of the fermentation

processes, and is involved in several important transformation, stabilization,
and conservation processes for sugar-rich substrates, such as fruit,
and fruit and vegetable juices. Alcoholic fermentation is carried out by
yeasts and some other fungi and bacteria.

The feedstock for ethanol production can be any material containing

appreciable amounts of sugar or substances that can be converted to sugar.
Conventional production uses sugar (from sugar cane and sugar beet),
starch (from corn, wheat or potatoes) or other polysaccharides.

The glucose-to-ethanol reaction is represented by the equation below:

C6H12O6 + 2 ADP + 2 Pi → 2 C2H5OH + 2 CO2 + 2 H2O + 2 ATP

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Lactic Acid Fermentation

Lactic acid bacteria perform an essential role in the preservation and

production of wholesome foods. The lactic acid fermentations are generally
inexpensive, and often little or no heat is required in their preparation,
making them fuel efficient as well. Foods fermented with lactic acid play an
important role in feeding the world's population on every continent.
Lactic acid fermentation, commonly referred to as lacto-fermentation,
is one of the most common and easiest methods of home preservation.
Lactic acid fermentation was a method used to preserve dairy products,
vegetables, and meat for extended periods of time before the advent of
refrigeration and modern canning practices and today is also utilized
in industrial fermentation. Lactic acid bacteria such
as Lactobacillus spp., lactococci, Streptococcus thermophilus, and
leuconostocs are examples of lactic acid bacteria that have the ability to
convert sugars into lactic acid. Lactic acid inhibits the growth of subsequent
and potentially harmful bacteria of other species. It also creates favorable
conditions for yeast activity, a property that is utilized in the production of
wine and beer.

Lactic acid fermentation is the conversion of sugars to lactic acid.

C6H12O6 --> 2CH3CH(OH)CO2H

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PROCEDURES IN PREPARING AND HARVESTING VARIOUS

CONCOCTIONS
Kinds of Raw materials Procedure Application
concoction
FAA- Fish 1 kg Trash 1. Clean and wash Animals
Amino Acid fish and gills, vegetable materials Mix it with drinking
scales, offals, 2. Drain for 5 water at the dosage
of big fish; and minutes of 2:1 ratio, two times
1 kg molasses 3. Slice to an inch a week
size It can also be mixed
4. Mix all parts with the feeds at the
thoroughly in a same frequency
plastic pail ( 20 Plants
liters capacity) Prepare the same
5. Mix with 1 kgs dosage and spray to
of molasses the plants base and
thoroughly nearby soil 1-2 times
6. Put nylon screen a week.
on top of the
mixture Expiry: 6 months
7. Put 5-8 pieces Dosage: 2 tbsp. of
25-30 grams stone FAA mix with 1 literof
on top of the nylon water
screen
8. Wipe the mouth
of the plastic pail
9. Cover with two
layered manila
paper
10. Tie with rubber
band
11. Put marking on
the masking tape
bearing the name
and date of
fermentation and
paste it on top of
the manila paper
12. Keep in dark
cool room for 15
days
13. Open the
mixture and

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extract the liquid

14. Filter the liquid
and keep it in a
plastic
container(do not
close the cap
tightly, loosen the
cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up
16. The concoction
is ready to use
after extraction

FFJ – 1 kg banana 1. Clean and wash Expiry: 6 months

Fermented fruit; 1kg fruits Dosage: 2 tbsp. of
Fruit Juice papaya; 1kg 2. Drain for 5 FFJ mix with 1 literof
watermelon; minutes water
and 3 kgs 3. Slice to an inch Application:
molasses size Animals
4. Mix all fruits Mix it with drinking
thoroughly in a water at the dosage
plastic pail ( 20 of 2:1 ratio, two times
liters capacity) a week
5. Mix with 3 kgs. It can also be mixed
Of molasses with the feeds at
thoroughly same frequency
6. Put nylon screen Plants
on top of the Prepare the same
mixture dosage and spray to
7. Put 5-8 pieces the plants base and
25-30 grams stone nearby soil 1-2 times
on top of the nylon a week
screen
8. Wipe the mouth
of the plastic pail
9. Cover with two
layered manila
paper

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10. Tie with rubber

band
11. Put marking on
the masking tape
bearing the name
and date of
fermentation and
paste it on top of
the manila paper
12. Keep in dark
cool room for 7
days
13. Open the
mixture and
extract the liquid
14. Filter the liquid
and keep it in a
plastic container (
do not close the
cap tightly, loosen
the cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up
16. The concoction
is ready to use
after extraction
FPJ- 1 kg 1. Clean and wash Expiry: 6 months
Fermented kankong;1 kg vegetable materials Dosage: 2 tbsp. of
Plant Juice Camote tops; 1 2. Drain for 5 FPJ mix with 1 liter
kg banana minutes of water
trunk; and 1.5 3. Slice to an inc Application:
kgs molasses size Animals
4. Mix all vegetable Mix it with drinking
thoroughly in a water at the dosage
plastic pail(20 li. of 2:1 ratio, two times
Capacity) a week
5. Mix with 1.5 kgs Plants
of molasses Prepare the same

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thoroughly dosage and spray to

6. Put nylon screen the plants base and
on top of the nearby soil 1-2 times
mixture a week
7. Put 5-8 pieces
25-30 grams stone
on top of the nylon
screen
8. 8. Wipe the
mouth of the
plastic pail
9. Cover with two
layered manila
paper
10. Tie with rubber
band
11. Put marking on
the masking tape
bearing the name
and date of
fermentation and
paste it on top of
the manila paper
12. Keep in dark
cool room for 7
days
13. Open the
mixture and
extract the liquid
14. Filter the liquid
and keep it in a
plastic container (
do not close the
cap tightly, loosen
the cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up
16. The concoction
is ready to use

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after extraction
IMO – 1 kg 1. Wash the rice • Expiry: 6 months
Indigenous commercial properly. ( keep the
Microorganism rice; and 2 kgs first wash liquid for • Dosage: 2 tbsp. of
molasses the LABS) IMO mix with 1
2. Cook it normally literof clean water
( not too wet or too
dry) • Application:
3. Cool the cooked PLANTS
rice naturally • All stages of the
4. Transfer the crops
cooked rice to a • Animals
tray • Mix with drinking
5. Use wooden water at the dosage
ladle to transfer of 2:1 ratio, 2 times a
rice week
6. Put some cooked • It can also be mixed
rice inside the with the feeds
bamboo pole (1/4 • Fertilizer
full of rice) • 2tbsp with 1 literof
7. Cover it with a water
two layered manila • Deodorize
paper then tie with • Apply the dosage
rubber bands 2:1, 1-2 times a week
8. Wrap the
bamboo pole with a
clean cellophane
then tie with
rubber bands
9. Write markings
on the masking
tape bearing the
name and date of
fermentation and
paste it on top of
the cellophane
then tie with
rubber bands
10. Keep it under
the bamboo forest
for 3 to 5 days
11. Open the
bamboo pole and

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inspect the growing

molds, black
colored molds
discard,
white colored
molds collect
12. Weigh the
recovered rice and
molds, and add
molasses in equal
weight
13. Put the
mixture in a plastic
container, wipe the
mouth, cover with
a double layered
manila paper and
put the proper
markings
14. Drain the
Liquid from the
mixture, filter and
place it in another
container ( do not
close the cap
tightly; loosen the
cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up
16. The concoction
is ready to use
after extraction.
OHN-Oriental 1 kg garlic; 1. Skinned the Expiry: 6 months
Herbal 1kg. Ginger, garlic and ginger Dosage: 2 tbsp. of
Nutrients 200 grams 2. Cut garlic in OHN mix with 1
muscuvado, halves and slice literof clean water
and 2.2 liters ginger into quarter Application:
pure coconut of an inch Animals

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vinegar 3. Mix garlic and Use the first

ginger with 200 extraction only, mix
grams muscuvado it with drinking water
sugar in a plastic at the dosage of 2:1
pail ratio, 1-3 times a
4. Wipe the mouth weekIt can also be
of the plastic pail mixed with the feeds
5. Close cover at same frequency
tightly and seal it Plants
with masking tape Use the second
at the side extraction, prepare
6. Mark the name the same dosage and
and date of spray to the plants
fermentation ( First affected by insects 1-
stage fermentation) 3 times a week. Stop
7. Open the cover application when
and add 2.2 liters there are no more
of pure coconut insects present
vinegar (1:1
solution) 3 days
after
8. Wipe the mouth
of the plastic pail
9. Close cover
tightly and seal it
again with
masking tape
10. Open the cover
tightly and decant
the liquid to
another container
10 days after
( second stage
fermentation)
11. Close tightly
the cover and do
the markings ( first
extraction)
12. The concoction
is now ready to use
for animals
13. Add the same
amount of liquid

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extracted ( 2.2
liters of pure coco
vinegar) then add
200 grams of hot
pepper and 100
grams of
panyawan, soak for
10 days ( second
extraction)
14. Repeat number
13 procedure for
the third extraction
LABS-Lactic 900 ml. Cow’s 1. Use the first • Expiry: 6 months
Acid Bacteria milk; 100 ml. wash liquid from • Dosage: 2 tbsp. of
Serum Clear liquid the cooked rice LABs mix with 1
from 2. Put liquid inside literof clean water
fermented rice; the plastic Application:
and 1 liter container (3/4 full) Animals
molasses and wipe excess • Mix with drinking
water water at the dosage
3. Cover the of 2 tbsp. per literof
container with a water
double layered • It can also be mixed
manila paper with the feeds at
4. Mark the name same frequency
and date of
fermentation Fertilizer
5. Ferment it for 7 • 2 tbspwith 1
days ( first stage literclean water apply
fermentation) to organic fertilizer
6. Use 1 liter cow’s mixture
milk pack and
remove 100 ml Deodorize
(10%) • Apply the dosage
7. Extract 100ml above 1 to 2 times a
from the fermented week
first wash liquid of
the cooked rice
8. Take the liquid
between the
bottom and top
layers of the
fermentation and

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add to the
1 liter milk pack
9. Return the cover
of the pack and
seal it with a
masking tape
10. Mark it with
the name and date
of fermentation
11. Keep it for 5
days in a dark cool
room, do nt disturb
12. Drain the
liquid (whey) and
filter, separate the
sludge from the
liquid
13. Measure the
liquid and add the
same amount of
molasses
14. Keep it in a
plastic container (
do not close the
cap0 tightly, loosen
the cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up.
16. The concoction
is ready to use
after extraction.
CALPHOS- 3 kgs. Cow 1. Clean and wash • Expiry: 6 months
Calcium bones/eggshell cow bones properly • Dosage: 2 tbsp. of
Phosphate and 27 liters 2. Cook bones with calphosmix with 1
of pure coco some flesh and literof clean water
vinegar spices • Application:
3. Remove all meat Animals
and fats • Mix it with drinking

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thoroughly (eat the water at the dosage

meat and fats) of 2:1 ration, 2-4
4. Wash and clean times a week.
the bones • It can also be mixed
5. Put the bones with the feeds at
above fired same frequency
charcoal
6. Wait until the Plants
remaining fats are • Prepare the same
drained dosage and spray to
7. Remove the the plants base 1-3
bones when it times a week
become brownish
in color ( do not
make it black, it’s
over
cooked)
8. Cool it off for 10
to 20 minutes
9. Wash again to
remove excess oil,
if necessary
10. Drain excess
water
11. Put the bones
inside the plastic
pail
12. Add 27 liters of
pure coconut
vinegar without
coloring
13. Wipe the
mouth of the
plastic pail, cover
with two layered
manila paper and
write the
markings (name
and date of
fermentation)
14. Open the
container after 30
days of soaking,

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filter the liquid and

keep it in another
plastic container(
do not close the
cap tightly, loosen
the cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up. Write the
proper markings. It
is ready to use.

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Self- Check 4.2-2

MULTIPLE CHOICE (10 Items)

Direction: Read and understand the question below. Select the best answer
for each item then ENCIRCLE your answer. Strictly NO
ERASURE!

1. Natural farming concoctions which contain live microorganisms feed both

the plant and the soil. What are these two concoctions?
a. IMO and LABS
b. FPJ and FFJ
c. FPJ and OHN
d. FFJ and FAA

2. The concept of is actually not limited to agricultural crops but

is also applied to animal farming utilizing similar fermented products and
botanical extracts in lieu of synthetic chemicals and antibiotics?
a. Inorganic farming
b. Natural Farming
c. Organic Agriculture
d. Organic Concoctions

3. Which of the following concoctions that is no used of molasses/sugar?

a. LABS
b. FPJ
c. FFJ
d.IMO

4. Which concoction uses vinegar as a medium of fermentation?

a. LABS
b. IMO

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c. FFJ
d.CALPHOS

5. Maria has left-over cooked rice and she decided to process it as a liquid
fertilizer to her backyard vegetable. As a future organic concoction producer,
what process of concoction do you want to refer to her?
a. FPJ
b. IMO
c. FFJ
d. FAA

6. Imagine you are a fruit stand vendor along the street of Sucabon, and you
are finding that the other fruits are getting rotten. What process of
concoction do you want to use in order not to waste the almost rotten fruits?
a. FFJ
b. vermicompost
c. IMO
d. FAA

7. What do you term the process in which a substance breaks down into a
simpler substance?
a. Sterilization
b. Fermentation
c. Organic Farming
d. Natural Processes

8. This is the best known of the fermentation processes, and is involved in

several important transformation, stabilization, and conservation processes
for sugar-rich substrates, such as fruit, and fruit and vegetable juices.
a. Lactic Fermentation
b. Ethanol Fermentation
c. Lactic Acid Process
d. Natural Fermentation

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9. A method used to preserve dairy products, vegetables, and meat for

extended periods of time before the advent of refrigeration and modern
canning practices and today is also utilized in industrial fermentation.
a. Lactic Acid Fermentation
b. Ethanol Fermentation
c. concoctions products
d. Alcoholic Fermentation

10. With the absence of molasses, what material do we used as a substitute

of molasses in the process of concoction?
a. Salt
b. Brown Sugar
c. Iodized Salt
d. Yeast

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ANSWER KEY 4.2-2

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

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TASK SHEET 4.2-2

Title: Process concoctions

Performance Objective:
Given learning outcome of the qualification assigned, you should be
able to process concoctions.

Supplies/Materials : Molasses, Various Concoctions/Extracts,

clean stone, plastic container, Plastic strainer, Plastic Tie box, First
Aid Kit, Apron, Plastic Hose, Waste cans/bag, Plastic Sheet, Manila
Paper, Rubber band, Marking Pen, Masking Tape, Water Container
Drum, rags, Measuring Cup, Plastic Cup, Syringe, wooden box,
Slicing knife, Chopping Board, funnel, Plastic Basin, Bamboo/wooden
ladle, Knapsack sprayer, Carpentry tools.

Equipment : Booth/temporary shed, Shredder, Wheel

barrow, Cart, Carbonizer, Fire Extinguisher, Meat Grinder(small),
Portable Soil Analyzer Kit, PH meter, Moisture Meter, Vermitea Aerator,
and Thermometer.

Steps/Procedure:
1.Raw materials are prepared in accordance with enterprise practice.
2. Fermentation period is set based on enterprise practice.
3.Various concoctions are fermented following to organic practices.
4.Concoctions are harvested based on fermentation period of the
concoction.
Assessment Method:
Written Exam, Demonstration and Oral Questioning

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JOB SHEET 4.2-2

Title: Process concoctions

Performance Objective:
Given learning outcome of the qualification assigned ,you should be able
to process concoctions.

Supplies/Materials : Molasses, Various Concoctions/Extracts,

clean stone, plastic container, Plastic strainer, Plastic Tie box, First
Aid Kit, Apron, Plastic Hose, Waste cans/bag, Plastic Sheet, Manila
Paper, Rubber band, Marking Pen, Masking Tape, Water Container
Drum, rags, Measuring Cup, Plastic Cup, Syringe, wooden box,
Slicing knife, Chopping Board, funnel, Plastic Basin, Bamboo/wooden
ladle, Knapsack sprayer, Carpentry tools.

Equipment : Booth/temporary shed, Shredder, Wheel

barrow, Cart, Carbonizer, Fire Extinguisher, Meat Grinder(small),
Portable Soil Analyzer Kit, PH meter, Moisture Meter, Vermitea Aerator,
and Thermometer.

Steps/Procedure:
1. Raw materials are prepared in accordance with enterprise practice.
2. Fermentation period is set based on enterprise practice.
3. Various concoctions are fermented following to organic practices.
4. Concoctions are harvested based on fermentation period of the
concoction.
Assessment Method:
Written Exam, Demonstration and Oral Questioning

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Agriculture Production NC II
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Performance Criteria Checklist 4.2-

CRITERIA
YES NO
Did you&.
1. Follow the specific instructions? √
2. Use the right tools and materials? √
3. Set your units? √
4. Monitor the correct usage of tools and equipment? √
5. Identify the function of prepare for the production √
of various concoctions
6. Clean up? √

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Evidence Plan

Competency Organic Agriculture Production NC II

standard:
Unit of PRODUCE ORGANIC CONCOCTIONS AND
competency: EXTRACTS
Ways in which evidence will be collected:
[tick the column]

Third party Report

Demonstration &
Observation &
Questioning

Questioning

Portfolio

Written
The evidence must show that the trainee…
• Demonstrate the ability to interpret 1.
Prepare for the production of various √ √ √ √ √
concoctions
• Demonstrate the ability to identify select,
Process concoctions tools, materials and √ √ √ √ √
equipment.
• Demonstrate the ability to perform set-up
√ √ √ √ √
procedure following job requirements.
• Demonstrate the ability to Package
√ √ √ √ √
concoctions.
• Demonstrate the ability to submit complete
Prepare for the production of various √ √ √ √ √
concoctions, according to job schedule
NOTE: *Critical aspects of competency

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TABLE OF SPECIFICATION

Knowledge Application # of
Objectives/Content Comprehension
(Oral (Actual items/
area/Topics (Written Test)
Interview) Performance) % of test

1.Identifying Prepare
for the production of
various concoctions 9 5 8 25%

2. Demonstrate
5 10 7 25%
Process concoctions

3. Procedure on how
to Package 16 8 5 25%
concoctions

4. Types of Prepare
for the production of 5 9 13 25%
various concoctions

TOTAL 35 32 33 100%

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Performance Test

Specific Instruction for the Candidate

Qualification ORGANIC AGRICULTURE

PRODUCTION NC II

Unit of Competency PRODUCE ORGANIC CONCOCTIONS

AND EXTRACTS

General Instruction: Given the necessary tools, materials and equipment,

you are required to identify Prepare for the production of various, Process
concoctions and Package concoctions according to the standard (allotted
time: 60mins.)

Specific Instruction:

1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic chemicals

3. Tools, materials and equipment used are cleaned, freed from

contaminations and must be of <food grade= quality

4. Personal hygiene are observed according to OHS procedures.

5. Raw materials are prepared in accordance with enterprise practice.

6. Fermentation period is set based on enterprise practice.

7. Various concoctions are fermented following to organic practices.

8. Concoctions are harvested based on fermentation period of the

concoction.

9. Concoctions are contained in sanitized bottles and containers.

10. Packaged concoctions are labeled and tagged in accordance with

enterprise practice.

11. Packaged concoctions are stored in appropriate place and temperature

following organic practices.

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Agriculture Production NC II
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12. Production of concoctions are recorded using enterprise procedures.

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QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What are the function of produce organic concoctions and √
extracts, tools, materials, and equipment?
2. What are the advantages in having the knowledge on what √
produce organic concoctions and extracts in organic agriculture
production?
Safety Questions
3. Why is it necessary to check produce organic concoctions √
and extracts?
4. How to handle the produce organic concoctions and √
extracts?
Contingency Questions
5. Where you able to locate the fire exit? √
6. Where you able to locate the placement of the extinguisher? √
7. Where you able to locate the first aid kit? √
Job Role/Environment Questions
8. What is the role of the training to the actual work? √
9. Where you able to perform the actual work? √
Rules and Regulations
10. Why we need to follow the workplace regulation? √
11. What will be the effect of disregarding the rules? √

The candidate’s underpinning √ Satisfactory Not Satisfactory

knowledge was:

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Templates for Inventory of Training Resources

Resources for presenting instruction
• Print Resources As per TR As per Remarks
Inventory

• Non Print Resources As per TR As per Remarks

Inventory
Desktop Computer 5 sets
Printer 1 unit

Resources for Skills practice of Competency #1

• Tools As per TR As per Remarks

Inventory

Measuring Cups 10pcs

Plastic container 25pcs
Plastic cup (1liter. capacity) 10pcs
Carpentry tools 1set
Knapsack sprayer 2units
Storage Container with cap,15 liter 5pcs
capacity
Knives 25pcs
Chopping board 25pcs
Plastic basin(5 liter capacity) 5pcs
Wooden ladle 10 pcs
• Materials As per TR As per Remarks
Inventory
Molasses 100 liter

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Agriculture Production NC II
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Plastic container empty 50pcs

Plastic strainer 25pcs
Apron 15 pcs
Waste can 3 pcs
Plastic sheet 10meter
First Aid Kit 1unit
Apron 15pcs
Chopping Board 5pcs
Water container drum 1pcs
• Equipment As per TR As per Remarks
Inventory
Booth/temporary shed 1unit
Shredder 1unit
Fire Extinguisher 1unit

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

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Supervised
Work-Based
Learning

NAME
ORGANIC AGRICULTURE PRODUCTION NCII

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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.
CORE COMPETENCIES
CAN I…? YES NO
1. Raise Organic Chicken
1.1 Select healthy stocks /
1.2 Determine suitable chicken house requirements /
1.3 Install cage (housing) equipment /
1.4 Feed chicken (Provide feed and implement feeding /
practices)
1.5 Manage health and growth of chicken /
1.6 Harvest chicken /
2. Produce Organic Vegetable
2.1 Establish nursery /
2.2 Plant seedlings /
2.3 Perform Plant Care Activities (and management) /
2.4 Perform Harvest and Post Harvest Activities /
3. Produce Organic Fertilizer
3.1 Prepare composting area /
3.2 Prepare raw materials /
3.3 Carry out composting process /
3.4 Harvest compost /
4.Produce various concoctions
4.1 Prepare for the production of various concoctions /
4.2 Process concoctions /
4.3 Package concoctions /

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

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Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
Prepare for the Participatory Lecture Participatory Lecture
production of Discussion of candidate’s Discussion of candidate’s
various application of tasks and application of tasks and
concoctions questioning related to questioning related to
underpinning knowledge underpinning knowledge
by Prepare for the by Prepare for the
production of various production of various
concoctions concoctions
Process Lecture/ Demonstration of Lecture/ Demonstration of
concoctions candidate’s application of candidate’s application of
tasks and questioning tasks and questioning
related to underpinning related to underpinning
knowledge by Process knowledge by Process
concoctions concoctions
Package Direct observation of Direct observation of
concoctions candidate’s application of candidate’s application of
tasks and questioning tasks and questioning
related to underpinning related to underpinning
knowledge by package knowledge by package
concoctions concoctions

Date Developed:
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Agriculture Production NC II
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Identifying Training Gaps

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

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

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Raise Organic Chicken
1.1 Select healthy stocks Select healthy stocks
1.2 Determine suitable Determine suitable
chicken house chicken house
requirements requirements
1.3 Install cage (housing) Install cage
equipment (housing)equipment
1.4 Feed chicken (Provide Feed chicken (Provide
feed and implement feed and implement
feeding practices) feeding practices)
1.5 Manage health and Manage health and Manage health and
growth of chicken growth of chicken growth of chicken
1.6 Harvest chicken Harvest chicken
2. Produce Organic Vegetables
2.1 Establish nursery Establish nursery
2.2 Plant seedlings Plant seedlings
2.3 Perform Plant Care Perform Plant Care
Activities (and Activities (and
Management) Management)
2.4 Perform Harvest and Perform Harvest and Perform Harvest and
Post Harvest Activities Post Harvest Post Harvest
3. Produce Organic Fertilizer

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3.1 Prepare composting Prepare composting

area area

3.2 Prepare raw materials Prepare raw materials

3.3 Carry out composting Carry out composting
process process
3.4 Harvest compost Harvest compost Harvest compost
4. Produce organic concoctions and extracts
4.1 Prepare for the Prepare for the
production of various production of various
concoctions concoctions
4.2 Process concoctions Process concoctions
4.3 Package concoctions Package concoctions Package concoctions

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

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of

(Learning Outcomes) Instruction

Manage health and growth of chicken 1.Raising Organic Chicken

Perform Harvest and Post Harvest 2.Produce Organic Vegetable

Harvest compost 3.Produce Organic Fertilizer
Process Concoctions 4.Produce organic Concoctions
and Extracts

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TRAINING PLAN

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Trainees’ Assessme Date
Mode of Facilities/Tools
Training Training Activity/Task Staff Venue nt and
Training and Equipment
Requirements Method Time
1.Prepare for the Lecture Junico Organic Achiever’ Lecture Septem
production of 1.1 Work and storage Demonst B. Concoctions s Demonstra ber 15,
various areas are cleaned, Buslon Tools, Materials Internati tion 2021,
ration,
concoction sanitized and secured. and Facilities onal Oral 08:00
Hands- and Equipments College questionin am-
1.2 Raw materials used On of g 05:00p
are cleaned and freed Culinary Hands-On m
from synthetic chemicals Arts and Written
Technolo test
1.3 Tools, materials and
gy, Inc.
equipment used are
cleaned, freed from
contaminations and must
be of <food grade= quality

1.4 Personal hygiene are

observed according to
OHS procedures.

Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 83 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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Organic
2. Process Lecture Junico Achiever’ Septem
2.1 Raw materials are Concoctions s
concoctions B. ber 15,
prepared in accordance Demonst Tools, Materials
Buslon Internati 2021,
ration, and Facilities
with enterprise practice. onal 08:00
Hands- and Equipments. College am-
2.2 Fermentation period On of 05:00p
is set based on enterprise Culinary m
practice. Arts and
Technolo
2.3 Various concoctions
gy, Inc.
are fermented following to
organic practices.

2.4 Concoctions are

harvested based on
fermentation period of the
concoction.

3.1 Concoctions are Organic Achiever’ Septem

3. Package Lecture Junico
contained in sanitized Concoctions s ber 15,
concoctions Demonst B.
bottles and containers. Tools, Materials Internati 2021,
ration, Buslon
and Facilities onal 08:00
3.2 Packaged concoctions am-
Hands- and Equipments College
are labeled and tagged in 05:00p
On of
accordance with m
Culinary
enterprise practice.
Arts and
Technolo

Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
PRODUCTION October 22, 2021
Culinary Arts and Page 84 of
NC II Technology, Inc. 142
Revised by: Revision #
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3.3 Packaged concoctions gy, Inc.

are stored in appropriate
place and temperature
following organic
practices.
3.4 Production of
concoctions are recorded
using enterprise
procedures.

Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 85 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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Technical Education and Skills Development Authority Instructions:

Achiever’s International College of Culinary Arts and This Trainees’ Record Book (TRB) is intended to serve as
Technology, Inc. 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
TRAINEE’S RECORD BOOK 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 by
the trainees. Be sure that the trainee will personally
Trainee’s No. accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
NAME: CYNTHIA S. VILLAR maintain the cleanliness of this record.

QUALIFICATION: ORGANIC AGRICULTURE PRODUCTION NC II This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
TRAINING DURATION: 232 Hours form part of the permanent trainee’s document on file.

TRAINER: JUNICO B. BUSLON

THANK YOU.
Date Developed: Document No. 0001
CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 85 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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NOTES: Unit of Competency: 1 RAISE ORGANIC CHICKEN NC Level II

Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
1. Select 1.1. Breed/strains October Complete
healthy breeds are 22,2021
stocks and identified as per
suitable PNS-Organic
housing Agriculture-
Livestock and
GAHP
Guidelines
1.2. Healthy chicks
are selected
based on
industry
acceptable
indicator for
healthy chicks.
1.3. Suitable site for
chicken house
are determined
based on PNS
recommendatio
ns.
1.4. Chicken house
design is
prepared based
PNS
Date Developed: Document No. 0001
CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 85 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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 lOMoARcPSD|32539917

recommendatio 2.4. Brooding

ns. facility is set-up
1.5. House in accordance
equipment with the
installation housing
design is equipment
prepared in line installation
with PNS design.
recommendatio 3. Feed 3.1 Suitable feed
n and actual chicke materials are
scenario. n selected based on
2. Set-up 2.1. House availability in the
cage equipment are locality and nutrient
equipm installed in line requirements of
ent with housing chicken
equipment 3.2 Feed materials
installation are prepared
design following enterprise
2.2. Bedding prescribed
materials are formulation
secured based 3.3 Animals are fed
on availability based on feeding
in the locality management
2.3. Bedding is program
prepared in 3.4 Feeding is
accordance monitored following
with housing enterprise
equipment procedure
housing design
Date Developed: Document No. 0001
CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 85 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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 lOMoARcPSD|32539917

4. Grow 4.1. Growth rate is record is

and monitored accomplished
harvest based on according to
chicke enterprise enterprise
n procedures procedure.
4.2. Health care
program are
implemented
based on Trainee’s Signature Trainer’s Signature
enterprise
procedures
4.3. Sanitation and Unit of Competency: 2 PRODUCE ORGANIC VEGETABLES
cleanliness NC Level II
program are
implemented Learning Task/Activity Date Instructor
based on Outcome Required Accomplishe s
enterprise d Remarks
procedure 1. Establish 1.1. Seeds are October Complete
4.4. Organic waste nursery selected in 22,2021
for fertilizer accordance
formulation are with the PNS,
collected. and
4.5. Suitable NSQCS/BPI.
chicken for 1.2. Seedbeds are
harvest are prepared in
selected based accordance
on market with planting
specifications. requirements
4.6. Production based on
Date Developed: Document No. 0001
CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
PRODUCTION October 22, 2021
Culinary Arts and Page 89 of
NC II Technology, Inc. 142
Revised by: Revision #
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Vegetable procedure
Production 2.3 Seedlings are
manual (VPM). transplanted/pl
1.3. Care and anted based on
maintenance of VPM
seedlings are recommendatio
done in ns
accordance 2.4 Seedlings are
with enterprise watered based
practice. on VPM
1.4. Potting media recommendatio
are prepared in ns
accordance
with enterprise 3. Perform 3.1 Water
procedure. plant care management is
and implemented
2. Plant 2.1 Land manageme according to
seedlings preparation is nt plan.
carried out in
3.2 Effective control
accordance with
measures are
enterprise
determined on
practice
specific pest and
2.2 Beneficial diseases as
micro- described under
organisms are the <pest,
introduced prior disease and
to planting in weed
accordance with management= of
enterprise
the PNS
Date Developed: Document No. 0001
CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 90 of
NC II Technology, Inc. 142
Revised by: Revision #
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 lOMoARcPSD|32539917

3.3 All missing hills 4.2. Marketable

are replanted to products are
maintain the harvested
desired plant according to
population of PNS, PNS-
the area organic
3.4 Plant agriculture and
rejuvenation/rat enterprise
ioning are practice.
maintained 4.3. Harvested
according to vegetables are
PNS. classified
3.5 Organic according to
fertilizers are PNS, PNS-
applied in organic
accordance with agriculture and
fertilization enterprise
policy of the PNS practice.
4. Perform 4.1. Products are 4.4. Appropriate
harvest and checked using harvesting tools
post- maturity and materials
harvest indices are used
activities according to to according to
PNS, PNS- PNS.
organic 4.5. Post harvest
agriculture and practices are
enterprise applied
practice. according to

Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 90 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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 lOMoARcPSD|32539917

PNS and GAP ts and

recommendatio 1.2 Site lay-out
ns is prepared
4.6. Production based on
record is location.
accomplished 1.3 Bed is
according to prepared in
enterprise accordance
procedures. with
production
requiremen
ts
Trainee’s Signature Trainer’s Signature 1.1 Materials
are gather
based on
production
Unit of Competency: 3 PRODUCE ORGANIC FERTILIZER requiremen
NC Level II ts and PNS
for organic
Learning Task/Activity Date Instructors fertilizer
Outcome Required Accomplished Remarks 1.2 Prepare raw
1. Prepare 1.1 Site is October Complete materials
composting selected 22,2021 following
area and based on enterprise
raw compost procedure
materials fertilizer and PNS for
production organic
requiremen fertilizer

Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 90 of
NC II Technology, Inc. 142
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2. Compost 2.1 Appropriate based on

and harvest composting PNS.
fertilizer methods indicators
are applied of fully
based on decompose
production d fertilizer.
requiremen 2.4 Processing of
ts compost fertilizer
2.2 Compost is are carried- out
monitored based on
based PNS production
indicators requirement.
of fully 2.5 Record
decompose keeping is
d fertilizer performed
2.3 Quality of according to
harvest is enterprise
checked procedure.

Trainee’s Signature Trainer’s Signature

Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 90 of
NC II Technology, Inc. 142
Revised by: Revision #
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freed from
Unit of Competency: 4 PRODUCE ORGANIC CONCOCTIONS contaminat
AND EXTRACTS NC Level II ions and
must be of
Learning Task/Activity Date Instructor <food
Outcome Required Accomplis s Remarks grade=
hed quality
1. Prepare for 1.1. Work and October Complete 1.4. Personal
the Production storage 22,2021 hygiene are
of various areas are observed
concoctions cleaned, according
sanitized to OHS
and procedures
secured. .
1.2. Raw 2. Process 2.1. Raw
materials concoctions materials
used are are
cleaned prepared
and freed in
from accordance
synthetic with
chemicals enterprise
1.3. Tools, practice.
materials 2.2. Fermentati
and on period
equipment is set
used are based on
cleaned, enterprise
practice.
Date Developed: Document No. 0001
CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 90 of
NC II Technology, Inc. 142
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2.3. Various accordance

concoctions with
are enterprise
fermented practice.
following 3.3. Packaged
to organic concoction
practices. s are
2.4. Concoction stored in
s are appropriat
harvested e place
based on and
fermentati temperatur
on period e following
of the organic
concoction practices.
. 3.4. Production
3. Package 3.1. Concoction of
concoctions s are concoction
contained s are
in recorded
sanitized using
bottles and enterprise
containers. procedures
3.2. Packaged .
concoction
s are
labeled
and tagged Trainee’s Signature Trainer’s Signature
in
Date Developed: Document No. 0001
CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 95 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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TRAINEE’S PROGRESS SHEET

Name : JEMAH B. SENINA Trainer : JUNICO B. BUSLON

Qualification : ORGANIC AGRICULTURE PRODUCTION NC II Nominal Duration : 96 HRS

Units of Training Date Trainee’ Supervisor’s

Training Activity Date Finished Rating
Competency Duration Started s Initial Initial
1.Raise Organic 1.1 Select healthy
Chicken stocks
1.2 Determine
suitable chicken house
requirements 24HRS SEPTEM October 22, 2021 Satisf
BER15, actory
1.3 Install cage
2021
(housing) equipment
1.4 Feed chicken
(Provide feed and
implement feeding
practices)
1.5 Manage health
and growth of chicken
1.6 Harvest chicken
2.Produce 2.1 Establish nursery 24HRS SEPTEM October 22, 2021 Satisf
BER15,
Date Developed: Document No. 0001
CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 96 of
NC II Technology, Inc. 142
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Organic Vegetable 2021 actory

2.2 Plant seedlings
2.3 Perform Plant
Care Activities (and
Management)
2.4 Perform Harvest
and Post-Harvest
Activities
3.Produce 3.1
Prepare 24HRS SEPTEM October 22, 2021 Satisf
Organic Fertilizer composting area BER15, actory
3.2 Prepare raw 2021
materials
3.3 Carry out
composting
process
3.4 Harvest compost
4. Produce 4.1 Prepare for the 24HRS SEPTEM October 22, 2021 Satisf
various production of various BER15, actory
concoctions concoctions 2021
4.2 Process concoctions
4.3 Package
concoctions
Total 96HRS
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical
rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a
numerical rating for the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 97 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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Average Ratings

PREPARATION Average
1. Workshop layout conforms 25%
with the components of a
CBT workshop
2. Number of CBLM is 25%
sufficient
3. Objectives of every training 25%
session is well explained
4. Expected activities/outputs 25%
are clarified
General Average 100%

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 98 of
NC II 142
Revised by: Revision #
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TRAINING SESSION EVALUATION FORM

INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
TRAINERS / Poor/ Fair/ Good/ Very Good/ Outsta
INSTRUCTORS Unsatisfactory Satisfactory Adequate Very nding
Satisfactory
Name of Trainer:
1 2 3 4
Junico B. Buslon
5

1. Orients trainees
about CBT, the use X
of CBLM and the
evaluation system
2. Discusses clearly
the unit of
competencies and X
outcomes to be
attained at the start
of every module
3. Exhibits mastery of
the subject /course X
he/she is teaching
4. Motivates and
elicits active
participation from X
the students or
trainees
5. Keeps records of
evidence/s of
competency X
attainment of each
student /trainees
6. Instill value of
safety and
orderliness in the X
classrooms and
workshops

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 99 of
NC II 142
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7.Instills the value of

teamwork and positive work X
values
8.Instills good grooming X
and hygiene
9.Instills value of time X

10.Quality of voice while X

teaching
11.Clarity of
language/dialect used in X
teaching
12.Provides extra attention
to trainees and students X
with specific learning needs
13.Attends classes regularly X
and promptly
14.Shows energy and X
enthusiasm while teaching
15.Maximizes use of
training supplies and X
materials
16.Dresses appropriately X

17.Shows empathy X

18.Demonstrates self- X
control

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 100 of
NC II 142
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This post-training evaluation instrument is intended to measure how

satisfactorily your trainer prepared and facilitated your training. Please give
your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.
Very Good/
Poor/ Fair/ Good/
Very Outstanding
PREPARATION Unsatisfactory Satisfactory Adequate
5
Satisfactory
1 2 3
4

1. Workshop layout
conforms with the X
components of a
CBT workshop

2. Number of CBLM X
is sufficient
3. Objectives of every
training session is X
well explained
4. Expected
activities/outputs X
are clarified
Very Good/
Poor/ Fair/ Good/
DESIGN AND Very Outstanding
Unsatisfactory Satisfactory Adequate
DELIVERY Satisfactory 5
1 2 3
4

1. Course contents
are sufficient to X
attain objectives
2. CBLM are
logically organized X
and presented
3. Information Sheet
are comprehensive
in providing the X
required
knowledge
4. Examples,
illustrations and X
demonstrations
help you learn
5. Practice exercises
like Task/Job X
Sheets are
sufficient to learn
Date Developed: Document No. 0001
CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 101 of
NC II 142
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required skills
6. Practice exercises
like Task/Job
Sheets are X
sufficient to learn
required skills
7. Valuable
knowledge are
learned through X
the contents of the
course
8. Training
Methodologies are X
effective
9. Assessment
Methods and
evaluation system X
are suitable for
the trainees and
the competency
10.Recording of
achievements and
competencies X
acquired is
prompt and
comprehensive
11.Feedback about
the performance of X
learners are given
immediately
Very Good/
Poor/ Fair/ Good/
TRAINING Very Outstanding
Unsatisfactory Satisfactory Adequate
FACILITIES / Satisfactory
5
RESOURCES 1 2 3
4

1. Training Resources X
are adequate
2. Training Venue is
conducive and X
appropriate
3. Equipment,
Supplies, and X
Materials are
Sufficient
Date Developed: Document No. 0001
CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 102 of
NC II 142
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4.Equipment,
Supplies and
Materials are X
suitable and
appropriate
5.Promptness in
providing Supplies X
and Materials

Very Good/
Poor/ Fair/ Good/
Very Outstanding
SUPPORT STAFF Unsatisfactory Satisfactory Adequate
Satisfactory 5
1 2 3
4

1. Support Staff are

accommodating
X

Comments/Suggestions:

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 103 of
NC II 142
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1. Self Evaluation

The trainer shall design a self-evaluation questionnaire that

he/she shall answer after the conduct of the training. This shall serve
as a checklist of what he/she must do. A short sample is given below.

During the session, did I? Yes No

1. Establish an atmosphere of trust? X

2. Encourage participation of the X

trainees?
3. Assist the trainees when they needed X
assistance?
4. Consider the feedback of trainees? X

5. Remain aware of non-verbal X

communication?
6. Praise effort? X

7. Summarize key points? X

8. Vary activities and tasks to aid X

attainment of competency?
9. Provide opportunities for practice? X

10. Achieve the learning objectives? X

Sample questions that the trainer could answer:

1. Were there any parts of the session which did not run as expected?
Why?
2. Did any unexpected problem arise? Did I deal with them correctly?
3. Were the session outcomes achieved? If not, why?
4. Should anything be changed for the next training sessions?

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 104 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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Facilitate
Learning
Session

JUNICO B. BUSLON
ORGANIC AGRICULTURE PRODUCTION NCII

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 105 of
NC II 142
Revised by: Revision #
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Training Activity Matrix

Venue
Facilities/Tools Date &
Training Activity Trainee Remarks
and Equipment (Workstation/ Time
Area)
Prayer
Feedbacks
Recap of Activities will be
All Computer, 8:00 AM
Unfreezing Activities Learning extracted
trainees Projector with to 5:00
Resource from the
Screen and PM
Feedback of Training Center trainees after
laptop.
course
delivery
Rejoinder/Motivation
Feedbacks
Course will be
Requirements/Learnin Computer, 8:00 am
All Learning extracted
g Outcomes and Projector with
trainees Resource to from the
Screen and
Experience Center trainees after
laptop. 9:30 am
Grading system course
delivery
Identify the Feedbacks
preparation of various will be
concoctions Cynthia CBLM, Organic Practical
extracted
S. Villar concoction tool,
Work Area/ 10:00 am from the
materials, and
trainees after
equipment. Computer Lab. to
course
11:30 am delivery

Observations
J. Buslon on
CBLM, Organic Practical the progress
Demonstrate the Nancy I. concoction tool, of each
process concoctions Work Area/
Binay materials, and trainee for
equipment. Computer Lab. the day will
be written
here.

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 106 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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MICRO TEACHING OUTLINE

SECTOR: AGRICULTURE AND FISHERY

Qualification: Organic Agriculture Production

Level: NC II

Learning Activity: Prepare for the production of various concoctions and its
process.

Time: 20 minutes

A. Learning Outcome
To be able to prepare for the production of various
concoctions and its process.

B. Introduction
Preparing for the production of various concoctions and its
process will lead to a fast and accurate preparation and general
procedure.

C. Learning Element
Instruction

Read the information sheet 4.1-1

Take the Self Check 4.1-1
Compare answer with answer key 4.1-1

D. Review and Feedback

Prepared by:

Junico B. Buslon

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 107 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 108 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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PROGRESS CHART

Qualification: Organic Agriculture Production NC II

Date Started: September 15, 2021

Prepare for the Production of Various Concoction and Process Concoction.

Trainer : Junico B. Buslon

Target Date to Finish: October 22, 2021

Unit of Competency/Module Title

Name of Trainee Produce Organic Produce Organic
Fertilizer Concoctions
PCARM CHF PPVC PC PC
1.Jemah S. Senina C C C C C
2.Cynthia S. Villar C C C C C
3.Nancy I. Binay C C C C C
4.Juan O. Ponce C C C C C
5.Cardo P.Dalisay C C C C C

LEGEND:
PCARM - Prepare Composting Area and Raw materials
CHF - Compost and Harvest fertilizer

PPVC - Prepare for the Production of Various Concoctions

PC - Process concoction
PC – Package concoction

C - Competent
NC - Not Competent
OT - on Going Training

Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 109 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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Date Developed: Document No. 0001

CBLM on September15 , 2021 Issued by:
ORGANIC Date Revised: Achiever’s
AGRICULTURE International College of
October 22, 2021
PRODUCTION Culinary Arts and Page 110 of
NC II Technology, Inc. 142
Revised by: Revision #
Junico B. Buslon

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 lOMoARcPSD|32539917

Minutes of the Meeting Template

Minutes of the Meeting

Focus Group Discussion

Date:
Agenda:
Competency-based Training Delivery
Present:
1. Jemah S. Senina - President
2. Cynthia S. Villar – Moderator
3. Nancy I. Binay - Secretary
4. Digong P. Duterte
5. Diane I. Porton
6. Maria F. Jaafar
7. Janica A. Basilio
8. Cardo F. Dalisay
9. Juan P. Enrile
10.Dhenzel D. Jallorina
11. Donrico D. Zacharias

CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout All difference Areas in Tour trainees in different
Training Center must areas.
be familiarized.
2. Monitoring of Must be check all the Make attendance sheet
Attendance time. where the trainee may
sign IN and OUT.
3. Utilization of work Group the trainee Group the trainee
area according to their according to their needs
needs
4. Orientation During the Orientation During the Orientation
a. CBT this must be emphasis this must be emphasis
b. Roles
c. TR
d. CBLM
e. Facilities
f. Evaluation system
5. RPL Must give attention to Must give attention to
Date Developed: Document No. 0001
CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
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this this
6. Teaching methods Apply in all aspect Apply in all aspect
and technique
7. Monitoring of Use this all the time Use this all the time for
learning activities for the trainees’ the trainees’
a. Achievement performances performances
chart
b. Progress chart
8. Feedback Allow trainee to ask Allow trainee to ask
questions, and also questions, and also don’t
don’t forget to give forget to give feedback
feedback for those for those trainee’s slow
trainee’s slow learner learner
9. Slow learners Must be prioritizing if Must be prioritizing if
the trainer can give the trainer can give one-
one-on-one teaching on-one teaching much
much better. better.
10. Other All documents must All documents must be
concerns be in safe place and in safe place and
confidential confidential

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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Training Evaluation Report

1. Title of the Report

2. Executive summary

3. Rationale

4. Objectives

5. Methodology
6. Results and discussion
This is the body of the report. It should contain the following
parts:
Data interpretation
Data analysis
Conclusion

7. Recommendation

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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Maintain
Training
Facilities

JUNICO B. BUSLON
Organic Agriculture Production NC II

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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Template #1
OPERATIONAL PROCEDURE
Equipment Type Meat Grinder
Equipment Code MG 101
Location Practical Work Area
Operation Procedure:

Meat grinders are convenient pieces of equipment that are most commonly
used in settings like delis, butcher shops, and grocery stores. But they are
also becoming more popular in restaurants because restaurant owners are
finding that meat grinders can help them cut their food costs. Keep reading
to learn why you should get a meat grinder for your business, how to
assemble and use your grinder, and some helpful tips for maintaining your
appliance

How to Assemble a Meat Grinder

When assembling your meat grinder, be sure that all of the components are
secured tightly. Additionally, some meat grinders may have slightly different
configurations depending on the brand, but most meat grinders will follow
this general order of assembly

Step 1.
Before you assemble your meat grinder, you should wash, rinse, and sanitize
all of the parts. After washing, let the pieces air dry.

Step 2.
Check to ensure that the power cord is disconnected before assembly.

Step 3.
Place the T link into the enclosure on the front of your meat grinder. Tighten
the T link into place with the locking screw.

Step 4.
Insert the screw pushing bar into the T link. Rotate the bar and make sure
it's all the way into the back.

Step 5.
Add the four leaf blade onto the screw pushing bar with the flat side facing
out.

Step 6.
Place the round knife on the end of the screw pushing bar. Make sure the
edges of the knife are flush with the edges of the screw pushing bar.
Date Developed: Document No. 0001
CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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 lOMoARcPSD|32539917

Step 7.
Attach the four leaf handle cap to the T link and tighten.
Step 8.
Add the stainless steel square plate or food pan to the top of the T link and
you're ready to start grinding.

How to Use a Meat Grinder

Once you've assembled your meat grinder, you can begin using it. Here's
how you can grind meat in 7 easy steps

Step 1.
Remove skin, bones, and silver skin from your meat. Cut it into smaller
chunks that will fit into the feeding hole.

Step 2.
Use the feeding bar to feed meat into the grinder.

Step 3.
Place a bowl or pan beneath the blades to catch the ground meat when it
falls out.

Step 4.
When you're finished grinding meat, disconnect the power cord.

Step 5.
Wash, rinse, and sanitize all of the components. Then, let them air dry.

Step 6.
Thoroughly clean the machine body with a damp cleaning and sanitizing
cloth.

Step 7.
Lubricate the oil seal of the gearbox through the screw hole. You should
lubricate your meat grinder every six months or so.

Meat Grinder Tips

Meat grinders are a useful piece of equipment for your establishment, but
there are some things that you can do to get the most out of your machine.
Here are a few helpful tips:

Keep your meat refrigerated until it's ready to use to prevent it from spoiling.
Never use frozen meat in your grinder because it won't grind easily and it
can even damage your blade.

Before grinding your meat, submerge the T link, screw pushing bar, blade,
Date Developed: Document No. 0001
CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
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 lOMoARcPSD|32539917

and other components in ice water or place them in the freezer. This helps
your meat stay cold and prevents it from getting stuck.
Don't overload your meat grinder because it can cause jams and can wear
out your motor.

Place a bowl of ice under your catch bowl to ensure that the ground meat
stays cold.

How Can a Meat Grinder Help Your Restaurant?

Many restaurants have grown used to using store-bought ground meat, but
there are many benefits to grinding your own meat. Here are a few reasons
why you should consider investing in a meat grinder:

Cost Savings: Grinding your own meat will end up saving your business
money in the long run. It is much cheaper to buy, butcher, and grind large
cuts of meat yourself than to buy pre-ground meat from a store.

Control: When you grind the meat yourself you have more precise control
over the ratio of lean and fatty meat, which means you get juicier burgers,
sausages, and meatballs.

Taste: Ground meat from the grocery store has been vacuum sealed and
sprayed with preservatives to lengthen its lifespan. When you grind your own
meat you get a fresher product that has a better taste.

Attachments: There are many different attachments and add-ons you can
get for your meat grinder to add to its functionality. For example, you can
add a sausage stuffer so you can make your own sausage.

Meat grinders are an accessible piece of equipment that can help many types
of foodservice establishments save money on their food costs. These
products are simple to use, and with a few easy steps you can begin grinding
your own beef, pork, or chicken and curing your own meat. If you're looking
for a visual representation and more tips on how to use your meat grinder,
check out the video above.

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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Template #2

HOUSEKEEPING SCHEDULE
Organic Agriculture Production
Qualification Station/Bldg Welding (WAF)
NC II
Area/Section Workshop

In-Charge Junico B. Buslon

Schedule for the 2nd Semester, 2011

Responsible
ACTIVITIES Daily Every Weekly Every Month Remarks
Person other 15th ly
Day Day
1. Clean and check Trainer /
welding equipment/
accessories from dust
and oil; dry and
properly laid-out/
secured/stable
2. Clean and free Trainer /
welding booths and
welding positioners
from dust/rust
/gums, used Mig wire
stubs and metal
scraps
3. Clean and arrange Trainer /
working tables
according to floor
plan/lay-out; check
stability
4. Clean and check Maintena /
floor, walls, windows, nce
ceilings
personnel
• graffiti/dust/rust
• cobwebs and
outdated/unneces
sary objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs)
spilled liquid
• open cracks (floor)
5. Clean and check Maintena /
work shop ventilation nce
and illumination by
dusting lamps/bulbs,
personnel

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
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replacing non-
functional lamps and
keeping exhaust
clean
6. Clean and check Maintena /
computer set - nce
monitor, CPU,
keyboards, mouse –
personnel
free, unnecessary
markings, dust;
cables and plugs are
in order; well-
arranged; all items
functional
7. Clean, inspect air Maintena /
conditioning nce
equipment:
personnel
• keep screen and
filter free from
dust/rust
• Check selector
knobs if in normal
positions and are
functional
• Check if drainage
is OK
8. Clean, check and Maintena /
maintain Tool Room nce
• Free of dust, not personnel
damp
• Tools in
appropriate
positions/location
s
• With visible
labels/signage
• Logbook and forms
are complete, in
order and updated
• Lights, ventilation
– OK

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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10. Clean and check Maintena /

Rest Room nce
• Urinals, bowls, personnel
wash basins, walls
and partitions are
free from stains,
dirt, oils, graffiti
and unnecessary
objects;
• Ceilings free from
cobwebs and
dangling items
• Floor is kept dry;
no broken tiles or
protruding objects
• Equipped with
dipper and pails;
properly located
after use
• Water systems is
functional: no
dripping/damaged
faucets or pipes
• Drainage system is
working, no water-
clogged areas
• No offensive odor
• Lights /Ventilation
– OK
9. Clean and check Maintena /
wash area: nce
• Walls/Floors- –free personnel
from oils, molds,
broken tiles,
gums, stains or
graffiti
• Drainage system is
functional
• Water system
functional; no
dripping faucets or
leaking pipes
• Free from
unnecessary
objects (mops,

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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 lOMoARcPSD|32539917

rags)

10. Clean and maintain Maintena /

work shop nce
surroundings by
sweeping/ removing
personnel
fallen leaves,
branches, debris and
other refuse,
impounded water,
clearing pathways of
obstructions
11. Disposal of waste Maintena /
materials nce
(Follow waste personnel
segregation system)

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Junico B. Buslon

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Template #3

GMAW WORKSHOP HOUSEKEEPING SCHEDULE

DAILY TASK YES NO
Dispose segregated waste; clean garbage cans /
Sweep floors; if wet, wipe dry /
Wipe and clean whiteboards /
Clean and arrange working tables /
Clean and check mounting of machines/equipment /
Before leaving, collect stubs and other welding wastes. /
WEEKLY TASK YES NO
Clean posters, visual aids and update /
accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls /
Clean/Wash of windows/glasses/mirrors /
Clean and check tools, machines, supplies, materials /
Sanitize garbage receptacles /
Empty water collector; clean body of Water Dispenser /
MONTHLY TASK YES NO
Conduct inventory /
Clean and arrange tool room /
Inspect electrical system; clean cables, wires /
Clean instructional materials & modules; arrange and put in /
order
Inspect and clean air-conditioning equipment filter; clean body /

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Template #4
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
Meat Grinder 43 Hours 96 HOURS

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Meat Grinder
EQUIPMENT CODE MG 101
LOCATION Practical Work Area
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day

1. Check panel Trainer /

board, and
circuit
breakers’
electrical
connections,
cables and
outlets
• Clean and
kept dry
• Parts are
well-
secured/atta
ched
• Properly
labeled
2. Check Mig gun Trainer /
(nozzle, contact
tip, diffuser)
and ground
cable:
• Clean and
kept dry
• Parts are
well-
secured/
attached
• Inspect for
damages and
replace parts

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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 lOMoARcPSD|32539917

if necessary

3. Check Trainer /
adjustment
lever’s if
functional
(amperages/sp
eed); if not,
calibrate
4. Check Gas Trainer /
cylinder outfit
for any
abnormality
• Gate valve
• Co2
regulator
• Gas hose
Fittings
• Fittings
5. Check/Clean Trainer /
wire feeder
(rollers, wire
speed/spool
adjustment);
remove used
oil, dust; keep
dry.
6. Run the Trainer /
equipment for 5
minutes and
observe for
unusual noise
or abnormal
operation; if
repair is
necessary, send
to technician.

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Junico B. Buslon

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Template #6

WORKSHOP INSPECTION CHECKLIST

Qualification Organic Agriculture Production NC II

Area/Section Practical Work Area In-Charge Junico B. Buslon

YES NO INSPECTION ITEMS

/ 1. Slicing Knife
/ 2. Meat Grinder

/ 3. Plastic basin

/ 4. Chopping Board

/ 5. Measuring Cups

/ 6. Weighing Scale

/ 7. Plastic Containers

/ 8. ladle

/ 9. Waste can/bags

/ 10. Knapsack Sprayer

/ 11. Funnel

Remarks:

Inspected by: Ronelyn A. Legara Date: October 22,2021

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type : Meat Grinder
Property Code/Number : MG 101
Location : Practical Work Area
YES NO INSPECTION ITEMS
/ Are all meat grinding tools complete?
/ Is the meat grinding in good condition?
/ Does the wire of the meat grinder stable?

Remarks:

Inspected by: Ronelyn a. Legara Date: October 22,2021

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Junico B. Buslon

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Template #8

EQUIPMENT RECORD W/ CODE

Equipment PO
No. Location Qty Title Description Ref.
No. No.
Practical Meat OR1 PO2342
1 MG 101 1 Equipment 2313
work area Grinder 32
2

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Template #9

TAG-OUT BILL

DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS

TYPE DESCRIPTION (System

LOG DATE DATE
(DANGER/ Components, Test
SERIAL ISSUED COMPLETED
CAUTION) Reference, etc.)
123 09/15/2021 SM123 Meat Grinder 10/22/2021

Prepared by: Approved by:

Junico B. Buslon Princess Nellaine Yting

Trainer Owner /Manager

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Junico B. Buslon

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Template #10

WASTE SEGREGATION LIST

Section / Area Practical Work Area
GENERATED / WASTE SEGREGATED METHOD
ACCUMULATED
Recycle Compost Dispose
WASTE
Used rugs / cleaning ✓ ✓
materials
Used bulbs ✓
Used garbage bin ✓
Used water ✓ ✓
Defective Components ✓

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
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NC II 142
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Junico B. Buslon

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Template #11

BREAKDOWN / REPAIR REPORT

Area / Section : Practical Work Area

FACILITY TYPE NATURE OF RECOMMENDATION

BREAKDOWN
Meat Grinder Break of post Need to repair

Reported by: Date:

Junic B. Buslon October 15, 2021

Signature over Printed Name

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Junico B. Buslon

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Template #12

WORK REQUEST

Unit No.02 Description:

Meat Grinder

Observation: post was broken Date Reported:

September 25, 2021

Reported By:

Junico B. Buslon

Activity: for repair Date Completed:

September 27, 2019

Sign:

Spare parts used: none

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Junico B. Buslon

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Template #13

SALVAGE REPORT

Area / Section : Practical Work Area

FACILITY TYPE PART ID RECOMMENDATION

Meat Grinder Post Repair

Reported by: Date:

Junico B. Buslon October 16, 2021

Signature over Printed Name

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
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Junico B. Buslon

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Template #14

INSPECTION REPORT

FACILITY TYPE INCIDENT ACTION TAKEN PROGRESS /

REMARKS

Meat Grinder Meat grinder Repair/replace Repaired; Ready

not functioning to use

Reported by: Date:

Junico B. Buslon October 16, 2021

Signature over Printed Name

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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Republic of the Philippines

ACHIEVERS INTERNATIONAL COLLEGE OF CULINARY ARTS AND
TEACHNOLOGY, INC.
ZAMBOANGA CITY
7000

PURCHASE REQUEST
Units Description Unit Price Total Prices
Quantity
1 set Meat grinder 2000.00 2,000.00
10 pcs Measuring cup 45.00 450.00
1 dozen Plastic basin 60.00 720.00
11 set Knife with chopping board 120.00 1320.00
1 dozen Plastic pail 65.00 780.00
1 dozen Marker pen 10.00 120.00
1 dozen Manila paper 5.00 60.00
1 dozen funnel 40.00 480.00
5 pcs Masking tape 20.00 240.00
Total Amount 6170.000
Purpose: To be used in process of concoction.

REQUESTED BY:

JUNICO B. BUSLON
Competency trainer
APPROVED BY:
:
Ms. Princess Nellaine Yting
School President

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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Workshop Lay-out

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

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CURRICULUM VITAE
I. Personal Data

Name: Junico B. Buslon

Nickname: Nicko
Birthday: April 16, 1996
Age: 25
Address: Mampang, Zamboanga City

II. Educational Qualification

Elementary
School: Vitali Central School
Address: Vitali, Zamboanga City
Year: 2003-2007
Secondary
School: Talon-Talon National High School
Address: Talon-Talon, Zamboanga City
Year: 2007-2012
College
School: Western Mindanao State University
Address: San Ramon, Zamboanga City
Year: 2012-2016
National Certificate II
Organic Agriculture Production NCII

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

Downloaded by IDOFS Ha Lanang Training Center and Farm (idofshalanang@gmail.com)

 lOMoARcPSD|32539917

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

Downloaded by IDOFS Ha Lanang Training Center and Farm (idofshalanang@gmail.com)

 lOMoARcPSD|32539917

References
1. https://www.conserve-energy-future.com/benefits-and-types-of-organic-
fertilizers.php /October 3, 2021 at 08:45 PM.
2. Baldivino, James 2019. Organic Concoction.
https://prezi.com/p/vy2sykwcvvbz/organic-concoction/ October 4, 2021
at 11:59 AM.
3. Cubilla, Alma C. 2019. Produce Organic Concoction and Extract.
https://www.scribd.com/document/438362533/04-Produce-Organic-
Concoctions-and-Extracts October 4, 2021 at 12:03 PM.
4. Smith, Brett. 2018. How to Sterilize Plastic Containers.
https://sciencing.com/sterilize-plastic-containers-4793088.html October
4, 2021 at 12:07 PM.
5. Frias, Jaypee C. 2019. Processing Concoctions.
https://pdfcoffee.com/processing-concoction-pdf-free.html October 4,
2021 at 12:28 PM.
6. http://www.herbanext.com/producing-herbs-through-natural-farming-
technology
7. Obcena, Conception T. 2020. Agri-Fishery, Produce concoctions and
extracts. https://anyflip.com/ozpdh/icwj October 4, 2021 at 12:33 PM.
8. Susanna Buratti, Simona Benedetti, in Electronic Noses and Tongues in
Food Science, 2016. https://www.sciencedirect.com/topics/agricultural-
and-biological-sciences/alcoholic-fermentation October 4, 2021 at 12:35
PM.
9. P.M. Malo, E.A. Urquhart, in Encyclopedia of Food and Health, 2016.
https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/lactic-acid-fermentation October 4, 2021 at 12:37 PM.
10. https://www.slideshare.net/annieclairecamangeg/orientation-in-
compentency-based-training-cbt

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:
ORGANIC Date Revised: Achiever’s International
AGRICULTURE College ofCulinary Arts
October 22, 2021
PRODUCTION and Technology, Inc. Page 111 of
NC II 142
Revised by: Revision #
Junico B. Buslon

Downloaded by IDOFS Ha Lanang Training Center and Farm (idofshalanang@gmail.com)