SESSION PLAN

Sector : AGRICULTURAL AND FISHERY SECTOR

Qualification Title : ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency : Produce Organic Concoctions and Extracts
Module Title : Producing Organic Concoctions and Extracts
Learning Outcomes:

A. INTRODUCTION
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.

B. LEARNING ACTIVITIES
LO 1: Prepare for the production of various concoctions
Learning
Methods Presentation Practice Feedback Resources Time
Content
Work and Lecture Read Information Answer Self- Compare -CBLM 1 hour
storage area Group Sheet 4.1-1 Work Check 4.1-1 answers with -Hard broom
Discussion and storage area Answer Key 4.1- -Soft broom
Individual 1 -Dusters
Study Read and analyze -Floor Map 1 hour
Demonstration task sheet 4.1-1 Perform task Evaluate -Soft Soap
Date Developed:
December 2019
Organic Agriculture Production Document No. ATIRTC02-12-19
Date Revised:
NC II
Issued by:
Producing Organic Concoctions ATI-RTC 02
Developed by:
and Extracts Page 1 of 8
ROXAN F. DERADA
Revision #00
 clean and sanitize sheet 4.1-1 performance -Zonrox
work area Clean and using -Water
sanitize work area Performance -Pail
Criteria
Checklist 4.1-1
Raw materials Lecture Read Information Answer Self- Compare CBLM 30
Group Sheet 4.1-2 Check 4.1-2 answers with -Personal minutes
Discussion Raw materials Answer Key 4.1- Protective
2 Equipment
Demonstration Read and analyze Perform Task Evaluate (PPE) 1 hour
Task Sheet 4.1-2 Sheet 4.1-2 performance -Soft Soap and 30
Clean and free from Clean and free using -Pail minutes
synthetic chemicals from synthetic Performance -Water
raw materials chemicals raw Criteria -Clean Cloth
materials Checklist 4.1-2 -Sponge
Tools, Lecture Read Information Answer Self- Compare CBLM 20
materials and Group Sheet 4.1-3 Check 4.1-3 answers with - Soft Soap minutes
equipment Discussion Tools, materials and Answer Key 4.1- -Pail
equipment 3 -Water
Perform Task -Clean Cloth 40
Demonstration Read and Analyze Sheet 4.1-3 Evaluate -Sponge
minutes
Task Sheet 4.1-3 on Clean and free performance
Clean and free from from using
contamination tools, contamination Performance
materials and tools, materials Criteria
equipment and equipment Checklist 4.1-3
Personal Lecture Read Information Answer Self- Compare -CBLM 1 hour
Date Developed:
December 2019
Organic Agriculture Production Document No. ATIRTC02-12-19
Date Revised:
NC II
Issued by:
Producing Organic Concoctions ATI-RTC 02
Developed by:
and Extracts Page 2 of 8
ROXAN F. DERADA
Revision #00
hygiene Group Sheet 4.1-4 Personal Check 4.1-4 answers with
Discussion hygiene Answer Key 4.1-
4
LO 2: Process concoctions
Learning
Methods Presentation Practice Feedback Resources Time
Content
Prepare raw Lecture Read Information Answer Self- Compare -CBLM 30
materials Group Sheet 4.2-1 Check 4.2-1 answers with -Personal minutes
Discussion Prepare raw Answer Key 4.2- Protective
materials 1 Equipment
(PPE) 1 hour
- Alugbati and 30
- Molasses minutes
-Pail
-Manila
Paper
-Knife
-Chopping
board
-Marker
-Wooden
ladder
-Weighting
scale
-Strainer/
nylon screen
Date Developed:
December 2019
Organic Agriculture Production Document No. ATIRTC02-12-19
Date Revised:
NC II
Issued by:
Producing Organic Concoctions ATI-RTC 02
Developed by:
and Extracts Page 3 of 8
ROXAN F. DERADA
Revision #00
 -String/
rubber
bands
Set Lecture Read Information Answer Self- Compare -CBLM 2 hour
fermentation Group Sheet 4.2-2 Check 4.2-2 answers with
period Discussion Set fermentation Answer Key 4.2-
period 2

Ferment Lecture Read Information Answer Self- Compare -CBLM 2 hours

various Group Sheet 4.2-3 Check 4.2-3 answers with -Personal
concoctions Discussion Ferment various Answer Key 4.2- Protective
concoctions 3 Equipment
Demonstration Perform task Evaluate (PPE) 6 hours
Read and analyze sheet 4.2-3 performance - alugbati
task sheet 4.2-3 Ferment using - Molasse
Ferment various Fermented Plant Performance -Pail
concoctions Juice Criteria -Manila
Checklist 4.2-3 Paper
-Knife
-Chopping
board
-Marker
-Wooden
ladder
-Weighing
scale
-Strainer/
Date Developed:
December 2019
Organic Agriculture Production Document No. ATIRTC02-12-19
Date Revised:
NC II
Issued by:
Producing Organic Concoctions ATI-RTC 02
Developed by:
and Extracts Page 4 of 8
ROXAN F. DERADA
Revision #00
 nylon screen
-String/
rubber
bands
Harvest Lecture Read Information Answer Self- Compare -CBLM 30
Concoctions Group Sheet 4.2-4 Check 4.2-4 answers with -Personal minutes
Discussion Harvest concoctions Answer Key 4.2- Protective
4 Equipment
Demonstration Read and analyze Perform task Evaluate (PPE) 1 hour
task sheet 4.2-4 sheet 4.2-4 performance -Clean and 30
Harvest concoctions Harvest using Bottles minutes
concoction (FPJ) Performance -Strainer
Criteria -Marker
Checklist 4.2-4

LO 3: Package concoctions
Learning
Methods Presentation Practice Feedback Resources Time
Content
Contain Lecture Read Information Answer Self- Compare -CBLM 20
sanitize Group Sheet 4.3-1 Check 4.3-1 answers with -Personal minutes
bottles and Discussion Contain sanitize Answer Key 4.3- Protective
containers bottles and 1 Equipment
containers (PPE)
Demonstration Read and analyze Perform task Evaluate -Soft Soap 40
task sheet 4.3-1 sheet 4.3-1 performance -Chlorine minutes
Date Developed:
December 2019
Organic Agriculture Production Document No. ATIRTC02-12-19
Date Revised:
NC II
Issued by:
Producing Organic Concoctions ATI-RTC 02
Developed by:
and Extracts Page 5 of 8
ROXAN F. DERADA
Revision #00
 Contain sanitize Contain sanitize using -Pail
bottles and bottles and Performance -Water
containers containers Criteria -Clean Cloth
Checklist 4.3-1 -Sponge
-container
Concoctions Lecture Read Information Answer Self- Compare -CBLM 20
labels and Group Sheet 4.3-2 Check 4.3-2 answers with -Printer minutes
tags Discussion Concoctions labels Answer Key 4.3- -Sticker
and tags 2 paper
Demonstration Perform task Evaluate -Board 40
Read and analyze sheet 4.3-2 performance paper minutes
task sheet 4.3-2 Concoctions using - Scissor
Concoctions labels labels and tags Performance
and tags Criteria
Checklist 4.3-2
Concoctions Lecture Read Information Answer Self- Compare -CBLM 1 hour
Storage Group Sheet 4.3-3 Check 4.3-3 answers with -Storage
Discussion Concoctions Storage Answer Key 4.3- Room
3
Demonstration Read and analyze Perform task Evaluate
task sheet 4.3-3 sheet 4.3-3 performance
Concoctions Storage Concoctions using
Storage Performance
Criteria
Checklist 4.3-3
Concoctions Lecture Read Information Answer Self- Compare -CBLM 20
Record Group Sheet 4.3-4 Check 4.3-4 answers with -Record minutes
Date Developed:
December 2019
Organic Agriculture Production Document No. ATIRTC02-12-19
Date Revised:
NC II
Issued by:
Producing Organic Concoctions ATI-RTC 02
Developed by:
and Extracts Page 6 of 8
ROXAN F. DERADA
Revision #00
 Discussion Concoctions Record Answer Key 4.3- book
4 -Ball pen
Demonstration Read and analyze Perform task Evaluate 40
task sheet 4.3-4 sheet 4.3-4 performance minutes
Record Concoctions Record using
Concoctions Performance
Criteria
Checklist 4.3-4
C. ASSESSMENT PLAN

 Written Test
 Performance Test
 Interview
 Practical demonstration

D. TEACHER’S SELF-REFLECTION OF THE SESSION

The session acquired all the skill and knowledge needed by the trainees.
Procedures is properly executed.

Prepared by:

Date Developed:
December 2019
Organic Agriculture Production Document No. ATIRTC02-12-19
Date Revised:
NC II
Issued by:
Producing Organic Concoctions ATI-RTC 02
Developed by:
and Extracts Page 7 of 8
ROXAN F. DERADA
Revision #00
Roxan F. Derada

Date Developed:
December 2019
Organic Agriculture Production Document No. ATIRTC02-12-19
Date Revised:
NC II
Issued by:
Producing Organic Concoctions ATI-RTC 02
Developed by:
and Extracts Page 8 of 8
ROXAN F. DERADA
Revision #00