Professional Documents
Culture Documents
TR - Agricultural Crops Production NC II
TR - Agricultural Crops Production NC II
TRAINING
REGULATIONS
AGRICULTURAL CROPS
PRODUCTION NC II
AGRICULTURE AND FISHERY SECTOR
AGRI-FISHERY SECTOR
Page/s
COMPETENCY MAP 68
DEFINITION OF TERMS 69 - 73
ACKNOWLEDGEMENTS 74-78
This Qualification is packaged from the competency map of the Agri-Fishery Sector
as shown in Annex A.
Farmer/Grower
Farm worker
Nursery operator
Farm aide
Farm caretaker
These guidelines are set to provide the Technical Vocational Education and
Training (TVET) providers with information and other important requirements to
consider when designing training programs for AGRICULTURAL CROPS
PRODUCTION NC II.
BASIC COMPETENCIES
VARIABLE RANGE
1. Appropriate sources 1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium 2.1. Memorandum
2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage 3.1. Manual filing system
3.2. Computer-based filing system
4. Forms 4.1. Personnel forms, telephone message forms,
safety reports
5. Workplace interactions 5.1. Face to face
5.2. Telephone
5.3. Electronic and two way radio
5.4. Written including electronic, memos, instruction
and forms, non-verbal including gestures,
signals, signs and diagrams
6. Protocols 6.1. Observing meeting
6.2. Compliance with meeting decisions
6.3. Obeying meeting instructions
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Describe team role 1.1. The role and objective of the team is identified from
and scope available sources of information
1.2. Team parameters, reporting relationships and
responsibilities are identified from team discussions
and appropriate external sources
2. Identify own role 2.1. Individual role and responsibilities within the team
and responsibility environment are identified
within team 2.2. Roles and responsibility of other team members are
identified and recognized
2.3. Reporting relationships within team and external to
team are identified
3. Work as a team 3.1. Effective and appropriate forms of communications
member used and interactions undertaken with team members
who contribute to known team activities and objectives
3.2. Effective and appropriate contributions made to
complement team activities and objectives, based on
individual skills and competencies and workplace
context
3.3. Observed protocols in reporting using standard
operating procedures
3.4. Contribute to the development of team work plans
based on an understanding of team’s role and
objectives and individual competencies of the
members.
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in
promoting career growth and advancement.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Integrate personal 1.1 Personal growth and work plans are pursued
objectives with towards improving the qualifications set for the
organizational goals profession
1.2 Intra- and interpersonal relationships is are
maintained in the course of managing oneself based on
performance evaluation
1.3 Commitment to the organization and its goal is
demonstrated in the performance of duties
1. Set and meet work 2.1 Competing demands are prioritized to achieve
priorities personal, team and organizational goals and objectives.
2.2 Resources are utilized efficiently and effectively to
manage work priorities and commitments
2.3 Practices along economic use and maintenance of
equipment and facilities are followed as per
established procedures
2. Maintain 3.1 Trainings and career opportunities are identified and
professional growth availed of based on job requirements
and development 3.2 Recognitions are sought/received and demonstrated
as proof of career advancement
3.3 Licenses and/or certifications relevant to job and
career are obtained and renewed
VARIABLE RANGE
1. Evaluation 1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests
UNIT DESCRIPTOR : This unit covers the outcomes required to comply with
regulatory and organizational requirements for
occupational health and safety.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Identify hazards and 1.1 Safety regulations and workplace safety and
risks hazard control practices and procedures are
clarified and explained based on organization
procedures
1.2 Hazards/risks in the workplace and their
corresponding indicators are identified to minimize
or eliminate risk to co-workers, workplace and
environment in accordance with organization
procedures.
1.3 Contingency measures during workplace
accidents, fire and other emergencies are
recognized and established in accordance with
organization procedures.
2. Evaluate hazards and 2.1 Terms of maximum tolerable limits which when
risks exceeded will result in harm or damage are
identified based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and
relevant workplace OHS legislation
3. Control hazards and 3.1 Occupational Health and Safety (OHS) procedures
risks for controlling hazards/risks in workplace are
consistently followed
3.2 Procedures for dealing with workplace accidents, fire
and emergencies are followed in accordance with
organization OHS policies
3.3 Personal protective equipment (PPE) is correctly
used in accordance with organization OHS
procedures and practices
3.4 Appropriate assistance is provided in the event of a
workplace emergency in accordance with
established organization protocol.
VARIABLE RANGE
1. Safety regulations May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks May include but are not limited to:
2.1 Physical hazards – impact, illumination, pressure,
noise, vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants, parasites,
mites, molds, fungi, insects
2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke,
gasses, vapors
2.4 Ergonomics
2.4.1 Psychological factors – over exertion/ excessive
force, awkward/static positions, fatigue, direct
pressure, varying metabolic cycles
2.4.2 Physiological factors – monotony, personal
relationship, work out cycle
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform safety measures effectively and
efficiently. It includes identifying areas, tools, materials,
time and place in performing safety measures.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Determine areas of 1.1 Work tasks are identified in line with farm
concern for safety operations
measures 1.2 Place for safety measures are determined in line
with farm operations
1.3 Time for safety measures are determined in line
with farm operations
1.4 Appropriate tools, materials and outfits are
prepared in line with job requirements
2. Apply appropriate 2.1 Tools and materials are used according to
safety measures specifications and procedures
2.2 Outfits are worn according to farm requirements
2.3 Effectivity/shelf life/expiration of materials are
strictly observed
2.4 Emergency procedures are known and followed
to ensure a safework requirement
2.5 Hazards in the workplace are identified and
reported in line with farm guidelines
3. Safekeep/dispose 3.1 Used tools and outfit are cleaned after use and
tools, materials and stored in designated areas
outfit 3.2 Unused materials are properly labeled and stored
according to manufacturers recommendation and
farm requirements
3.3 Waste materials are disposed according to
manufacturers, government and farm
requirements
VARIABLE RANGE
1. Work tasks Work task may be selected from any of the subsectors:
1.1 Aquaculture
1.2 Animal Production
1.3 Crop Production
1.4 Post-harvest
1.5 Agri-marketing
1.6 Farm Equipment
2. Place 2.1 Animal pens, cages, barns
2.2 Fish ponds, cages
2.3 Stock room/storage areas/warehouse
2.4 Field/farm/orchard
3. Time 3.1 Vaccination and medication period
3.2 Fertilizer and pesticides application
3.3 Feed mixing and feeding
3.4 Harvesting and hauling
3.5 Cleaning, sanitizing and disinfecting
3.6 Dressing, butchering and castration
4. 4.1 Tools
4.1.1 Wrenches
4.1.2 Screw driver
4.1.3 Pliers
4.2 Materials
4.2.1 Bottles
4.2.2 Plastic
4.2.3 Bags
4.2.4 Syringe
4.3 Outfit
4.3.1 Masks
4.3.2 Gloves
4.3.3 Boots
4.3.4 Overall coats
4.3.5 Hat
4.3.6 Eye goggles
5. Emergency procedures 5.1 Location of first aid kit
5.2 Evacuation
5.3 Agencies contract
5.4 Farm emergency procedures
6. Waste materials 6.1 Animal manure
6.2 Waste water
6.3 Syringes
6.4 Unused farm chemicals e.g. pesticides, chemicals,
fertilizers
6.5 Expired reagents
6.6 Dead animals
7. Hazards 7.1 Chemical
7.2 Electrical
7.3 Falls
2.4 Maintenance
2.4.1 Regular check-up and repair of tools, materials
and outfit before and after use
3. Required Skills 3.1 Ability to recognize effective tools, materials and outfit
3.2 Ready skills required to read labels, manuals and other
basic safety information
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to use farm tools and equipment. It includes
selection, operation and preventive maintenance of farm
tools and equipment.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Select and use farm 1.1 Identified appropriate farm tools according to
tools requirement/use
1.2 Farm tools are checked for faults and defective
tools reported in accordance with farm procedures
1.3 Appropriate tools and equipment are safely used
according to job requirements and manufacturers
conditions
2. Select and operate 2.1 Identify appropriate farm equipment
farm equipment 2.2 Instructional manual of the farm tools and
equipment are carefully read prior to operation
2.3 Pre-operation check-up is conducted in line with
manufacturers manual
2.4 Faults in farm equipment are identified and
reported in line with farm procedures
2.5 Farm equipment used according to its function
2.6 Followed safety procedures
3. Perform preventive 3.1 Tools and equipment are cleaned immediately
maintenance after use in line with farm procedures
3.2 Routine check-up and maintenance are
performed
3.3 Tools and equipment are stored in designated
areas in line with farm procedures
VARIABLE RANGE
1. Farm equipment 1.1 Engine
1.2 Pumps
1.3 Generators
1.4 Sprayers
2. Farm tools 2.1 Sickle
2.2 Cutters
2.3 Weighing scales
2.4 Hand tools
2.5 Measuring tools
2.6 Garden tools
3. Pre-operation check-up 3.1 Tires
3.2 Brake fluid
3.3 Fuel
3.4 Water
3.5 Oil
3.6 Lubricants
3.7 Battery
2.4 Maintenance
2.4.1 Regular upkeep of equipments
2.4.2 Preventive maintenance skills
2.5 Values
2.5.1 Positive outlook towards work
2.5.2 Possesses pre-emptive/anticipatory skills
3. Required Skills 3.1 Ability to recognized defective farm equipment
3.2 Perform proper management practices of safety
measures
4. Resource The following resources should be provided:
Implications 4.1 Service/operational manual of farm tools and equipment
4.2 Tools and equipment
4.3 Farm implements
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform basic workplace calculations.
PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the
Range of Variables
1. Perform estimation 1.1 Job requirements are identified from written or oral
communications
1.2 Quantities of materials and resources required to
complete a work task are estimated
1.3 The time needed to complete a work activity is
estimated
1.4 Accurate estimate for work completion are made
1.5 Estimate of materials and resources are reported to
appropriate person
2. Perform basic 2.1 Calculations to be made are identified according
workplace calculation to job requirements
2.2 Correct method of calculation identified
2.3 System and units of measurement to be followed
are ascertained
2.4 Calculation needed to complete work tasks are
performed using the four basic process of addition,
division, multiplication and subtraction
2.5 Calculate whole fraction, percentage and mixed
when are used to complete the instructions
2.6 Number computed in self checked and completed
for alignment
VARIABLE RANGE
1. Calculations 1.1 Quantity of feeds
1.2 Amount of fertilizer
1.3 Amount of medicines
2. Method of calculation 2.1 Addition
2.2 Subtraction
2.3 Multiplication
2.4 Division
2.5 Ratio and proportion
3. System of 3.1 English
measurement 3.2 Metric
4. Units of measurement 4.1 Area
4.2 Volume
4.3 Weight
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to process farm wastes. It comprises functions
such as collecting farm wastes, conducting waste
identification and segregation, treating and processing
farm wastes and performing housekeeping duties.
1. Collect farm wastes 1.1. Tools and materials are prepared for collection of
farm wastes.
1.2. Wastes are collected following OSHS and waste
collection requirements and plan.
1.3. Dangerous and hazardous wastes are collected
following the HAZMAT(hazardous material) protocol.
1.4. Appropriate personal protective equipment (PPE) are
worn as prescribed by Occupational Safety and
Health Standards (OSHS).
2. Identify and segregate 2.1. Wastes are identified by categories according to
wastes industry standards and environmental legislation.
2.2. Wastes are segregated according to organizational
requirements and relevant legislation.
2.3. Sorted waste is placed into labelled container to avoid
littering and prevent cross-contamination.
2.4. Information on waste is obtained by asking authority
to ensure correct identification.
3. Treat and process farm 3.1. Dangerous and hazardous wastes are handled
wastes according to organizational requirements and
relevant legislation following OSHS procedures.
3.2. Processing of farm wastes is done following
environmental legislation and codes.
3.3. Principles of 3Rs (reduce, reuse and recycle) are
applied accordingly.
3.4. Farm wastes are disposed of according to
environmental legislation and codes.
4. Perform housekeeping 4.1. Appropriate warning signs and labels are displayed
in conspicuous places around the workplace.
4.2. Work area is cleaned according to 5S principles.
4.3. Tools are checked, cleaned and stowed according to
established industry procedures and following user’s
manual.
VARIABLE SCOPE
1. Tools and materials Tools and materials include:
1.1. Tools
Spade
Wheel borrow
Broomstick
Sprayer or pressurized pump
1.2. Materials
Sacks
Containers
Disinfectants
Detergents
First-aid kit
Chemical spill kit
Personal Protective Equipment
o Goggles
o Disposal gloves
o Face mask
o Rubber boots
o Overall
2. Agricultural wastes May include:
2.1. Plant materials
2.2. Hay
2.3. Weeds
2.4. Twigs
2.5. Twines
2.6. Empty wooden crates
2.7. Animal manure
2.8. Feed refuse
2.9. Spoiled feeds (Forage and feed supplements)
2.10. Spent bedding materials
2.11. Empty sacks
2.12. Trash fish
2.13. Fish meal
2.14. Effluent
3. Dangerous and 5.1. Pesticides
hazardous wastes 5.2. Syringes
5.3. Expired biologics
5.4. Expired veterinary drugs
5.5. Spoiled milk
5.6. Diseased plant and plant parts
5.7. Empty veterinary bottles/syringes
4. Categories 3.1. Re-usable
3.2. Recyclable
3.3. Solid
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitude
required to carry-out inventory activities, maintain
production record and prepare financial records.
PERFORMANCE CRITERIA
ELEMENTS
Italicized terms are elaborated in the Range Statement
1. Carry out inventory 1.1 Inventory inputs are determined according
activities enterprise requirements.
1.2 Defective tools and equipment are determined
according to operation manuals
1.3 Facilities are inspected according to according
standard codes and laws.
2. Maintain production 2.1 Production plan are prepared according to enterprise
record requirements.
2.2 Schedule for production activities are prepared
based from enterprise requirements and plan.
2.3 Production report are prepared in accordance with
enterprise reporting procedures
2.4 Input and production are monitored using
monitoring chart.
3. Prepare financial 3.1. Production cost are computed using established
records computation procedures.
3.2. Revenue is computed using established
computation procedures.
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform nursery operations for
agricultural crops including establishing nursery
shed, preparation and handling of planting
materials, preparation of growing media,
transplanting germinated seedlings and handling
of nursery tools and equipment.
PERFORMANCE CRITERIA
ELEMENTS
Italicized terms are elaborated in the Range Statement
1. Prepare nursery 1.1. Tools, farm implements and simple equipment
tools, farm are prepared according work requirements.
implements and 1.2. Basic pre-operative checking of tools, farm
simple equipment implements and equipment is performed in
accordance with manufacturer’s manual and GAP
standard.
1.3. Tools with wear and corrosions are segregated and
treated according to maintenance plan and
procedures.
2. Maintain nursery 2.1 Nursery sanitation is maintained according to
facilities GAP standard.
2.2 Repair and maintenance of nursery facilities are
performed to maximize their efficiency and
effectiveness.
2.3 Preventive measures are applied for inclement
weather.
2.4 Safety measures are practice according to OSHS.
VARIABLE SCOPE
1. Tools, farm implements Include the following but not limited to:
and simple equipment 1.1. Tools:
1.1.1. Digging tools
1.1.2. Propagation tools
1.1.3. Harvesting tools
1.1.4. Measuring tools
1.2. Farm implements and simple equipment:
1.2.1. Water pumps
1.2.2. Hand tractor
1.2.3. Plow
1.2.4. Harrow
1.2.5. Sprayer
2. Planting materials Include the following but not limited to:
2.1. Seeds
2.2. Suckers
2.3. Tissue cultured plantlets
2.4. Cuttings
2.5. Rhizome
2.6. Corm
2.7. Grafted material
2.8. Tuber
2.9. Runner/Stolon
2.10. Bulb
3. Quality seeds Characteristics of quality seeds include the
following:
3.1. Damage free
3.2. Viability
3.3. Free from mixture
4. Seed Testing Seed testing methods include the following but not
limited to:
4.1. Rag doll method
4.2. Petri dish
4.3. Seed bed/seedbox
5. Seed scarification Seed scarification include the following:
5.1. Physical
5.2. Chemical
6. Growing media Include but not limited to the following:
6.1. Garden soil
6.2. Peat moss
6.3. Saw dust
6.4. Coco coir
6.5. Rice hull/carbonized rice hull
6.6. Compost
6.7. River sand
6.8. Animal manure
2.6 Values
2.6.1 Effective team player
2.6.2 Smooth Interpersonal Relationship (SIR)
2.6.3 Observant of work ethics
3. Required Skills 3.1 Basic mathematical processes of addition, subtraction,
division and multiplication
3.2 Skills in plant propagation techniques
3.3 Interpretation of procedural manuals
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to conduct activities related to land preparation
and planting of agricultural crops. This unit also
includes proper handling of seeds/seedlings/saplings for
planting and transplanting, proper use of tools and
equipment, conduct land preparation and field lay-out.
VARIABLE SCOPE
1. Tools, materials and Include but not limited to the following:
equipment 1.1. Bolo
1.2. Scythe
1.3. Spade or shovel
1.4. Garden hoe
1.5. Rake
1.6. Grasscutter
1.7. Compost
1.8. Hand tractors and attachments
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to provide forage which include functions
during forage area preparation, planting and
maintenance activities of forage area, production of
silage and completion of work.
3. Water crops 3.1. Soil moisture content is determined based on soil field
capacity
3.2. Watering performed following the prescribed method
and schedule
3.3. Good AgriculturalPractices is observed.
4. Perform pruning 4.1. Pruning method is performed according to crops.
4.2. Tools and materials for pruning are prepared.
4.3. Safety procedures is followed according to
Occupational Safety and Health Standards and
PNS:PAES 101
5. Perform physical 5.1 Tools and equipment for cultivation are prepared
growth-enhancing according to PNS:PAES 101.
practices 5.2 Cultivation practices are carried out based on crop
VARIABLE RANGE
1. Pests Include but not limited to:
1.1. Weeds
1.2. Insects
1.3. Diseases
1.4. Mites
1.5. Rodents
1.6. Other pests
2. Pest control Include but not limited to:
measures 2.1. Physical
2.2. Mechanical
2.3. Biological
2.4. Cultural
2.5. Chemical (biopesticide, synthetic)
2.6. IPM
2.7. Sanitation
3. Tools and materials Includes but not limited to:
3.1. Knapsack/ power sprayers
3.2. Measuring devices
3.3. Insect traps
3.4. Pesticides (bio or synthetic)
3.5. Pruning shears
3.6. Shovel
3.7. Safety gears
3.8. Paper/plastic sleeves
3.9. Fertilizer
3.10. Pail
3.11. Measuring cup
3.12. Hoe
3.13. Shovel
3.14. Carabao pulled implements
3.15. Pruning shear
3.16. Pruning saw
3.17. Bolo
3.18. Paint
4. Fertilizers Include the following:
4.1. Organic
4.2. Inorganic
5. Method of fertilizer Include but not limited to the following:
application 5.1. Basal
5.2. Sidedress
5.3. Topdress
5.4. Localized
5.5. Band
5.6. Foliar/Spray
5.7. Broadcast
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to perform harvest and postharvest operations
of major agricultural crops including maintaining quality
of produce for distribution. This unit also includes
proper use of tools and equipment required to perform
the activities.This unit does not include secondary
processing.
VARIABLE SCOPE
1. Physiological activity Include the following:
1.1 Days after flower induction
1.2 Days after fruit setting
2. Physical indicators Include the following:
2.1. Change in color
2.2. Change in size
2.3. Change in texture
3. Agronomic history Include the following:
3.1 Nursery source
3.2 Variety of plant
3.3 Planting calendar
3.1.1 Days after planting
3.1.2 Days at flowering
3.1.3 Days at fruit set
4. Obstructions May include but not limited to:
4.1. Weeds
4.2. Dead branches
4.3. Stakes and wedges
5. Harvesting tools and May include the following:
materials 5.1. Picking poles
5.2. Scythes
5.3. Scissors
5.4. Shears
5.5. Shovels
5.6. Collecting baskets with liners
5.7. Harvesting crates with liner
5.8. Container with clean water with preservative
5.9. Sacks
5.10. Twines
5.11. Labels and markers
7.5. Cereals
7.5.1. Rice
7.5.2. Corn
7.6. Vegetables
7.6.1. Leafy
7.6.2. Fruit vegetable
7.6.3. Legumes
7.6.4. Bulbs
7.10. Spices
7.10.1. black pepper
7.10.2. chili
2.5 Values
2.5.1 Effective team player
2.5.2 Smooth Interpersonal Relationship (SIR)
2.5.3 Observant of work ethics
3. Required Skills 3.1 Communicating ideas and info
3.2 Collecting information
3.3 Proper use and maintenance of tools and equipment
3.4 Monitoring skills
3.5 Maintain quality of stored commodities
3.6 Physical analysis of crop for quality standards
4. Resource The following resources should be provided:
Implications 4.1 Facilities and equipment appropriate for harvest and
postharvest of crops
4.2 Supplies and materials contingent to machines
4.3 Farm house
4.3.1 Packing area
4.3.2 Storage facilities
4.4 Farm tools/ implements/ equipment
4.5 Writing instruments
These guidelines are set to provide the Technical and Vocational Education
and Training (TVET) providers with information and other important requirements to
consider when designing training programs for AGRICULTURAL CROPS
PRODUCTION NC II.
BASIC COMPETENCIES
18 hours
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Participate in 1.1 Obtain and convey Group Demonstration
workplace workplace information. discussion Observation
communication 1.2 Complete relevant Interaction Interviews/
work related questioning
documents.
1.3 Participate in
workplace meeting and
discussion.
2. Work in a team 2.1 Describe and identify Discussion Demonstration
environment team role and Interaction Observation
responsibility in a Interviews/
team. questioning
2.2 Describe work as a
team member.
COMMON COMPETENCIES
48 hours
Assessment
Unit of Competency Learning Outcomes Methodology
Approach
1. Apply safety 1.1 Apply appropriate Self- Oral/Written
measures in safety measures while paced/modular Interviews
farm operations working in farm Lecture/Discu Direct
1.2 Safe keep/dispose ssion Observation
tools, materials and Interaction Practical
outfit. Practical Demonstration
Demonstration
Visit/tour
2. Use farm tools 2.1 Prepare and use farm Self- Oral/Written
and equipment tools paced/modular Interviews
2.2 Prepare and operate Lecture/Discu Direct
farm equipment ssion Observation
2.3 Perform preventive Interaction Practical
maintenance Practical Demonstration
procedures/practices Demonstration
Visit/tour
3. Perform 3.1 Perform estimation Self- Oral/Written
estimation and 3.2 Perform basic paced/modular examination
basic calculation workplace calculation Lecture/Discu Practical
ssion exercise
Interaction
Practical
Exercise
CORE COMPETENCIES
260 hour
Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Perform 1.1. Prepare nursery tools, Hands- on Written
nursery farm implements and Lectures/ examination
operations simple equipment Discussion Oral
1.2. Maintain nursery Videos/ evaluation
facilities Illustrations Demonstratio
1.3. Handle seeds/planting Demonstratio n with
material n questions
1.4. Prepare growing media
1.5. Conduct propagation
activities
Learning Resource 3.00 x 5.00 15.00 15.00
Center
Activity Room 2.00 x 3.00 6.00 per 150.00
(including facilities, student
wash room, and
store room)
B. Demo Farm 2,550.00
Nursery area 1 x 2 per 2 per 50.00
Field plot and trainee trainee 2500.00
Working shed 10 x 10 per 100 per
(100sq.m.) trainee trainee
4.2. Assessment shall focus on the core units of competency. The basic
and common units shall be integrated or assessed concurrently with
the core units.
4.3. The following are qualified to apply for assessment and certification:
ES
NCI
ETE
Participate in Practice occupational
MP Work in a team Practice career
workplace health and safety
environment professionalism
CO communication procedures
IC
S
BAS
E
CI
N
N
E
O
T
M
E Apply Safely
M Use Farm Tools Perform Perform Record
P Measures in and Equipment Process Farm
farm Estimation and Keeping
O Wastes
M Basic Calculation
C operations
O
C
Carry-out
S Perform Nursery Plant Crops Harvest and
Operations Care and Maintain
NCIE Crops Postharvest
Operations
PETE
COM
CORE
Airflow rate – the amount of air passing through an obstruction per unit
of time.
Off-Baring- process of cultivating the soil away from the base of the
plants
Larvae – the first stage of the life cycle of insects after leaving the egg.
Pre cooling – strictly, it means the rapid cooling (48 hours or less) of a
commodity to a desired transit or storage temperature soon after harvest
before it is stored or moved in transit.
Rodents – refer to rats and mice which destroy grains and other stored
products.
QUEZON
BUKIDNON
LAGUNA
BUKIDNON
LUCBAN, QUEZON
GUGUINTO, BULACAN