ASSESSMENT

TOOLS
 EVIDENCE PLAN

Qualification Organic Agriculture Production NC2

Unit of Produce Organic Concoctions and Extracts

Competency

Way in which evidence will be collected:

(tick the column)

Demonstration and Questioning

Written Test
The evidence must show that the trainee……..

 Cleans, sanitizes and secures work and storage areas x x x

 Cleans and frees from synthetic chemicals raw materials x

used
 Cleans, frees from contaminations and must be of “food x
grade” quality tools, materials and equipment used
 Observes personal hygiene according to OHS procedures x x

 *Prepares for the production of various concoctions x x x

 *Processes concoctions x x x

 *Packages concoctions x x x

 Prepares raw materials in accordance with enterprise x x

practice
 Sets fermentation period based on enterprise practice x x

 Ferments various concoctions following to organic practices x x x

 Harvests concoctions based on fermentation period of the x x

concoction
 Contains concoctions in sanitized bottles and containers x x

 Labels and tags packaged concoctions in accordance with x x

enterprise practice
 Stores packaged concoctions in appropriate place and x x x
temperature following organic practices
 Records production of concoctions using enterprise x x
procedures
Note: *Critical aspects of competency

TABLE OF SPECIFICATION

Objectives/ Knowledg Comprehensio Applicatio % Of

Content e n n Test

Area/Topics

Types of Concoctions 8% 4% 8% 20%

Uses/Benefits of 8% 4% 8% 20%
Concoctions

Tools, Materials and 8% 4% 8% 20%

Equipment in the
Preparation of
Concoctions

Procedure in 4% 4% 12% 20%

Preparing FPJ, FFJ,
FAA/KAA/BAA, IMO,
OHN, LABS/LAS,
CalPhos, Attractant
and Repellent in
accordance with the
Good Manufacturing
Practices
Principles of 5S and 8% 4% 8% 20%
3Rs

TOTAL 36% 20% 44% 100%

TABLE OF SPECIFICATION

Objectives/ Knowledg Comprehensio Applicatio # of % Of

Content e n n item Test
s
Area/Topics

Types of 2 1 2 5 20%
Concoctions

Uses/Benefits 2 1 2 5 20%
of Concoctions

Tools, Materials 2 1 2 5 20%

and Equipment
in the
Preparation of
Concoctions

Procedure in 1 1 3 5 20%
Preparing FPJ,
FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos,
Attractant and
Repellent in
accordance
with the Good
Manufacturing
Practices

Principles of 5S 2 1 2 5 20%
and 3Rs

TOTAL 9 5 11 25 100
%

SELF ASSESSMENT GUIDE

Qualification Organic Agriculture Production NC2

Unit of
Produce Organic Concoctions and Extracts
Competency
Instruction:

-Read the questions in the left hand column of the chart.

-Place a check mark in the appropriate box opposite each question to
indicate your answer.
Can I…….. YES NO

 Clean, sanitize and secure work and storage areas?

 Clean and free from synthetic chemicals raw

materials used?
 Clean, free from contaminations and must be of
“food grade” quality tools, materials and equipment
used?
 Observe personal hygiene according to OHS
procedures?
 *Prepare for the production of various concoctions?

 *Process concoctions?

 *Package concoctions?

 Prepare raw materials in accordance with enterprise

practice?
 Set fermentation period based on enterprise
practice?
 Ferment various concoctions following to organic
practices?
 Harvest concoctions based on fermentation period of
the concoction?
 Contain concoctions in sanitized bottles and
containers?
 Label and tag packaged concoctions in accordance
with enterprise practice?
 Store packaged concoctions in appropriate place and
temperature following organic practices?
 Record production of concoctions using enterprise
procedures?
Candidate’s Name and Signature: Date:

WRITTEN EXAM
A. DIRECTION: Analyze each statement and write TRUE if the statement is
correct, and write WRONG if the statement is incorrect.

1. Natural Farming Inputs are various concoctions and extracts that

replace the use of synthetic based fertilizer in farming.
2. IMO is also known as Important Microorganisms.
3. IMO is beneficial for both agriculture and engineering fields.
4. FFJ are juices produces from selected plant parts.
5. 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 by-products.
6. Calcium Phosphate induce flowering, prevent overgrowth, increase
calcium factor in roots and leaves.
7. Oriental Herbal Nutrients are Natural Pest Repellant.
8. FFJ converts waste into organic matter and basic minerals.
9. FPJ can also promote resistance against illness for humans.
10. Calcium Phosphate strengthens Bone Cellular Structure.

B. Direction: Encircle the letter of the correct answer

1. are often use to measure the volume of a liquid ingredient.

A. Funnel B. Measuring cups
C. Rubber bond D. Molasses

2. commonly used to hold multiple objects together. In

concoction preparation, it is used to hold manila paper to the container.
A. Funnel B. Measuring cups
C. Rubber bond D. Molasses

3. is a viscous by-product of the refining of sugarcane or

sugar beets into sugar.
A. Funnel B. Measuring cups
C. Rubber bond D. Molasses

4. 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.
A. Funnel B. Measuring cups
C. Rubber bond D. Molasses

5. is use as a measuring instrument for determining the

weight or mass of an object.
A. Funnel B. Measuring cups
C. Rubber bond D. Weighing scale
C. Direction: Match Column A to Column B.
 A B

1. Seiri a. Self-discioline

2. Seiton b. Sort

3. Seison c. Standardize

4. Seiketsu d. Sweep

5.Shitsuke e. Systematize

D. Direction: Enumerate the major ingredients with corresponding

ratio/amount of different concoctions:

Lactic Acid Bacterial Serum (LABS)- Formula 2

1.
2
3.
Fish Amino Acid (FAA)
4.
5.

ANSWER KEY
A.
1. TRUE
2. FALSE
3. FALSE
4. FALSE
5. TRUE
6. TRUE
7. TRUE
8. FALSE
9. TRUE
10. TRUE

B.
1. B. Measuring cups
2. C. Rubber bond
3. D. Molasses
4. A. Funnel
5. D. Weighing scale
C.
1. B
2. E
3. D
4. C
5. A

D.
Lactic Acid Bacterial Serum (LABS)- Formula 2
1. 900ml milk
2. 100ml clear liquid from fermented rice
3. 1L molasses
Fish Amino Acid (FAA)
4. 1kg fresh fish, fish scraps, gills, or inert
5. 1kg molasses

PERFORMANCE TEST
Specific Instruction for the Candidate
Qualification ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency Produce Various Concoctions and Extracts
General Instruction:
Given the necessary tools, materials and equipment, you are required to
prepare for the production of various concoction and extracts

Specific Instruction:
1. The assessment shall be based on the unit of competency in the
Training Regulation and the evidence plan, and shall focus on the
following evidence gathering methods:
- Oral Questioning
- Demonstration and Questioning
- Written Test
2. You shall be given 10 minutes to prepare the needed materials, tools
and equipment for the performance of tasks.
3. You shall be required to perform the following tasks for two hours.
- Clean, sanitize and secure work and storage areas.
- Clean and free from synthetic chemicals raw materials used.
- Clean, free from contaminations and must be of “food grade” quality
tools, materials and equipment used.
- Observe personal hygiene according to OHS procedures.
4. Present your finished product/work to your assessor.
5. After the performance of tasks, answer the questions about your
demonstration to be asked by the assessor.
6. You have to answer other questions to probe the underpinning
knowledge about the unit of competency.
7. After oral questioning, answer carefully the written test about the unit
of competency.
8. After the assessment, the assessor shall provide you with feedbacks on
the assessment result. The feedback shall indicate whether you are:

- COMPETENT
- NOT YET COMPETENT

RATING SHEET FOR DEMONSTRATION

Trainee’s Name RONALYN C. PUZON
Trainer’s Name MICHAEL ANGELO S. RAGASA

Qualification Organic Agriculture Production NC2

Unit of Competency Produce Organic Concoctions and Extracts

Date of Assessment

Time of Assessment

Instruction for Demonstration:

Given the necessary tools, materials and equipment, the trainee must be
able prepare for the production of various concoction and extracts.

OBSERVATION: To show if
evidence is
During the demonstration of skills, did the
demonstrated
candidate…..
YES NO N/A

 Clean, sanitize and secure work and storage

areas?
 Clean and free from synthetic chemicals raw
materials used?
 Clean, free from contaminations and must be of
“food grade” quality tools, materials and
equipment used?
 Observe personal hygiene according to OHS
procedures?
 *Prepare for the production of various
concoctions?
 *Process concoctions?

 *Package concoctions?

 Prepare raw materials in accordance with

enterprise practice?
 Set fermentation period based on enterprise
practice?
 Ferment various concoctions following to organic
practices?
 Harvest concoctions based on fermentation period
of the concoction?
 Contain concoctions in sanitized bottles and
containers?
 Label and tag packaged concoctions in
accordance with enterprise practice?
 Store packaged concoctions in appropriate place
and temperature following organic practices?
 Record production of concoctions using enterprise
procedures?
The candidate demonstration was:

Satisfactory Not Satisfactory

Trainee’s Name and Signature: Date:

Trainer’s Name and Signature: Date:

QUESTIONING TOOLS
Questions to probe the candidate’s underpinning Satisfactor
knowledge y response
Extension/Reflection Questions- additional questions Yes No
1. In the lacking of some materials during preparation of
concoctions operation, what will you do?
2. What would you do if you don’t have PPEs?
3. What are the indications that equipment are in good
condition?
Safety Question
4. What would you do if the floor of the preparation area
were wet?
6. What would you do if the tools, materials, and equipment
used are contaminated?
7. What are things to do if the tools, materials and
equipment are unclean?
Contingency question
8. What would you do the tools, materials, equipment if
there’s a flood during the preparation of various concoctions?
9. How do you avoid rusting in metal tools, materials and
equipment?
Job Role/Environment Questions
10. How will you handle farm workers possessing tardiness?
11. What is the importance of having a storage room for
tools, material and equipment?
Rules and Regulations
14. What are the allowed materials in the preparation of
concoctions and extracts according to PNS?
15. Specify Principles of 5S and 3Rs.
The candidates underpinning knowledge was:
/ Satisfactory Not Satisfactory
Trainee’s Name and Signature: Date:

Trainer’s Name and Signature: Date:

ACCEPTABLE ANSWERS

1. I will improvise and look for alternative materials

2. I will not push to perform the activity, it is dangerous and risky.
3. The equipment is in good condition if it perform according to the
manual and if it is checked by the assigned personnel before the
activity.
4. Before performing activities make sure that there are no obstacles or
hazardous materials in the floor. If the floor is wet, make sure you map
the liquid out of it.
5. It is mentioned in the Information sheet that make sure you sanitized
the tools and equipment before and after using to avoid
contamination.
6. Clean it according to the housekeeping manual.
7. Make sure you secure the tools, materials, and equipment to a higher
ground to avoid flooding/water damages.
8. Make sure that the metal tools, materials, and equipment were
properly cleaned and dried before putting back to the storage room.
9. First, I will call his/her attention and talk about his/her tardiness. If the
first strategy did not work, I will report to the Human Resource.
10. The importance of having a storage room for tools, materials, and
equipment is that you can easily record or do inventory.
11. See. PNS for Organic Agriculture (Allowable Materials in Concoctions
and Extracts).
12. See. Information sheet for reference.