CBC Agroentrepreneurship NCII

COMPETENCY-BASED
CURRICULUM
PHOTO CREDITS: MEET LEAH CRUZ THE WOMAN BEHIND EXPORTERS AND VENDORS ASSOCIATION PHILIPPINES, INC. (VIEVA)
http://agriculture,com.ph
AGRICULTURE, FORESTRY AND FISHERY

Qualification:
AGROENTREPRENEURSHIP NC II
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Luzon Expressway, Taguig City, Metro Manila
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Noel T. Evangelista’s Copy
TABLE OF CONTENTS
Page No.
COURSE DESIGN ………………………….................................................................. 2-9
MODULES (Basic Competencies)

Participating in Workplace Communication……………...…………………….10-13
Working in a Team Environment……………….…………...……………………….14-17
Solving/addressing General Workplace Problems…………………………..18- 21
Developing Career and Life Decisions………………………………….………… 22=25
Contributing to Workplace Innovation……………........................................ 26-29
Presenting Relevant Information……………….…………...................................30-33
Practicing Occupational Safety and Health Policies
and Procedures….…………………………………………………………………………… 34-37
Exercising Efficient and Effective Sustainable
Practices in the Workplace…............................................................................ 38-41
Practicing Entrepreneurial Skills in the Workplace……………………….... 42-45
MODULES (Common Competencies)

Apply Safety Measures in Farm Operations..............……………………….. 46-49
Perform Estimation and Basic Calculation..……….…………………………… 50-52
Provide Quality Customer Services..………………………………………………. 53-57
Comply With Quality and Ethical Standards…………………………………... 58-63
MODULES (CoreCompetencies)
Assessing Market Opportunities…………………………,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,…. 64-68
Establishing Farm Production Plan..………………………………………………. 69-73
Handling Finances…………………………………………………………………………. 74-76
Marketing Produce.............................................................................................. 79-83
Credits …………………………………………………………………………………………... 84
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COURSE DESIGN
COURSE TITLE : AGROENTREPRENEURSHIP

NOMINAL DURATION : 239 hours
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION:
The AGROENTREPRENEURSHIP NC II course consists of competencies that a
person must achieve to assess market opportunities, establish farm production plan,
handle finances, and market produce.
A person who has achieved these competencies is competent to be:

 Marketing Coordinator
 Production Coordinator
TRAINEE ENTRY REQUIREMENTS
Trainees or students who wish to enter this program must possess the following
requirements:
 Able to read and write;

 Able to communicate, both orally and in writing;
 Basic mathematical skills; and
 Digital and ICT literacy skills
COURSE STRUCTURE
Unit of Module Title Learning Outcome Duration
Competency
Basic Competencies - 37 hours
Participate in Participating in Obtain and convey 6 hours

workplace workplace workplace information
communication communication Perform duties following
workplace instructions
Complete relevant
work related
documents
Work in team Working in team Describe team role 3 hours
environment environment and scope
Identify one’s role and
responsibility within a
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team
Work as a team member
Solve/address Solving/addressing Identify routine 3 hours

general workplace general workplace problems
problems problems Look for solutions to
routine problems
Recommend
solutions to problems
Develop career Developing career and Manage one’s emotion 3 hours
and life decisions life decisions Develop reflective
practice
Boost self- confidence
and develop self
regulation
Contribute to Contributing to Identify opportunities to 3 hours
workplace workplace innovation do things better.
innovation Discuss and develop
ideas with others
Integrate ideas for
change in the
workplace
Present relevant Presenting relevant Gather data/ 8 hours
information information information
Assess gathered data/
information
Record and present
information
Practice Practice occupational Identify OSH compliance 4 hours
occupational safety safety and health requirements
and health policies policies and
and procedures procedures Prepare OSH
requirements for
compliance
Perform tasks in
accordance with
relevant OSH policies
and procedures
Exercise efficient Exercising efficient and Identify the efficiency 3 hours
and effective effective sustainable and effectiveness of
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sustainable practices in the resource utilization
practices in the workplace Determine causes of
workplace inefficiency and/or
ineffectiveness of
resource utilization
Convey
inefficient and
ineffective
environmental practices
Practice Practicing Apply entrepreneurial 4 hours

entrepreneurial entrepreneurial skills workplace best
skills in the in the workplace practices
workplace
Communicate
entrepreneurial
workplace best practices
Implement costeffective
operation
Common Competencies - 75 hours
Apply Safety Applying Safety Determine areas of 24 hours
Measures in Farm Measures in Farm concern for safety
Operations Operations measures
Apply appropriate safety
measures
Safekeep/ dispose
tools, materials and
outfit
Perform Performing Perform estimation 16 hours
Estimation and Estimation and Basic Perform basic workplace
Basic Calculation Calculation calculation
Provide Quality Providing Quality Update knowledge of 17 hours
Customer Service Customer Service products and services
Assess needs of new and
existing clients
Conduct client
satisfaction survey
Comply with Complying with Assess quality of 18 hours
Quality and Quality and Ethical received materials
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Ethical Standards Standards Assess own work/output
Submit oneself to third

party assessment
Engage in quality
improvement
Core Competencies - 144 hours
Assess Market Assessing Market Conduct market visits 40 hours
Opportunities Opportunities
Determine value adding
activities
Prepare market plan
Establish Farm Establishing Farm Review farm 32 hours
Production Plan Production Plan production plan
Prepare farm
production plan
Improve farm
production plan
Handle Finances Handling Finances Prepare budget plan 24 hours
Apply budget plan
Invest farm income
Market Produce Marketing Produce Monitor prevailing price 48 hours
of produce
Apply marketing
strategies
Sell produce
LIST OF TOOLS, MATERIALS AND EQUIPMENT
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TOOLS EQUIPMENT MATERIALS
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QTY. QTY QTY.
ASSESS MARKET OPPORTUNITIES
1 pair Scissor 1 set Portable speaker with 10pcs Marking pen

microphone (permanent)
1 pc Stapler 1 unit camera phone 10pcs Marking pen (white
board)/ chalk
1 Puncher 1 unit White / Black Board 25 pcs Ballpen
5 units Computer with printer, 25 pcs Pencil
document processor
and internet connection
5 Calculators 25 pcs Notebook
5 pcs Masking tape (1 inch)
1 roll Flipchart
100 pcs Manila paper
25 pcs Cartolina
1 pc Record book
2 reams Bond paper
1 box Staple wire
5 pcs Reference materials

(manual, guide book)
5 boxes Crayons (8 pcs/box)
ESTABLISH FARM PRODUCTION PLAN
1 pair Scissor 5 units Computer with printer, 10 pcs Marking pen

document processor (permanent)
and
internet connection
1 pc Stapler 1 set Portable speaker and 10pcs Marking pen (white

microphone board)/ chalk
1 Puncher 1 unit camera phone 25 pcs Ballpen
1 unit White / Black Board 25 pcs Pencil
5 Calculators 25 pcs Notebook
1 roll Flipchart
25 pcs Cartolina
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1 pc Record book
2 reams Bond paper
1 box Staple wire

HANDLE FINANCES
1 pair Scissor 1 set Portable speaker and 10pcs Marking pen
1 pc Stapler 1 unit camera phone 10pcs Marking pen (white
board)/ chalk
1 Puncher 1 unit White / Black Board 25 pcs Ballpen
5 Calculators 5 units Computer with printer, 25 pcs Pencil
document processor and
internet connection
25 pcs Notebook
1 roll Flipchart
25 pcs Cartolina
1 pc Record book
2 reams Bond paper
1 box Staple wire

MARKET PRODUCE
1 pair Scissor 1 set Portable speaker and 10pcs Marking pen
1 pc Stapler 1 unit Camera phone 10pcs Marking pen (white
board)/ chalk
1 Puncher 1 unit White/ Black Board 25 pcs Ballpen
5 Calculators 5 units Computer with printer, 25 pcs Pencil
document processor and
internet connection
25 pcs Notebook
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1 roll Flipchart
25 pcs Cartolina
1 pc Record book
2 reams Bond paper
1 box Staple wire

TRAINING FACILITIES
Based on a class size of 25 students/trainees
SPACE REQUIREMENT SIZE IN METERS AREA IN SQ. TOTAL GRAND TOTAL AREA
METERS AREA IN SQ. IN SQ.
METERS METERS
A. Building (permanent) 125.00
Student/Trainee Lecture 2.00 x 1.00 per 2.00 per 50.00

Area student/trainee student
Learning Resource Center 3.00 x 5.00 15.00 15.00
Activity Room 30.00

including facilities:
- wash room 2.00
- store room - rest 2x1 16.00
room (male, female & 4x4 12.00
PWD) 3x4
B. Demo Area* 500.00
TOTAL: 625.00
Note: * Access to and use of equipment/facilities can be provided through cooperative

arrangements of MOA with other partner enterprises/organizations/institutions.
ASSESSMENT METHODS
1. Written Examination
2. Demonstration
3. Interview / Oral questioning
4. Observation
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COURSE DELIVERY (METHODOLOGY)
1. Institution-Based Learning
2. Enterprise-Based Training
3. Flexible Learning
4. Face-to-Face Learning Approach
5. Supervised Industry Learning
TRAINER QUALIFICATIONS FOR PROCESSED FOOD AND BEVERAGES SECTOR
Trainers who will deliver the training on

AGROENTREPRENEURSHIP NC II should be/have the following:
➢ Must be a holder of NTTC I (NC + TM1) in Agroentrepreneurship NC II and

➢ Must have at least 2 years job/industry experience for the last five (5) years
➢ Attended a training on elearning facilitation and elearning materials
development
➢ Digital and ICT literacy skills
*Note: Consider iWER guidelines (apprenticeship) in

converting training/seminar to industry experiences
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MODULES OF INSTRUCTION
BASIC COMPETENCIES
BASIC COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in
response to workplace requirements.
PREREQUISITE : Receive and Respond to Workplace Communication. (NCI)
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the students/ trainees must be able to:
LO1. Obtain and convey workplace information

LO2. Complete relevant work related documents.
LO3. Participate in workplace meeting and discussion.
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
ASSESSMENT CRITERIA:
1. Specific relevant information is accessed from appropriate sources.

2. Effective questioning and active listening and speaking are used to gather
and convey information.
3. Appropriate medium is used to transfer information and ideas.
4. Appropriate non-verbal communication is used.
5. Appropriate lines of communication with superiors and colleagues are
identified and followed.
6. Defined work procedures for the location and storage of information are
used.
7. Personnel interaction is carried out clearly and concisely.
CONTENTS:
Effective verbal and non-verbal communication

Different modes of communication
Medium of communication in the workplace
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Organizational/ workplace policies
Communication procedures and systems
Lines of communication
Technology relevant to the enterprise and the individual's work
responsibilities
Effective questioning techniques (clarifying and probing)
Workplace etiquette
CONDITION:
The students/ trainees must be provided with the following:

Writing materials (pen & paper)
References
(books) Manuals
METHODOLOGIES:
Group discussion/interaction
Assignment method
Competency-based learning materials
method Online activities (e.g. use of LMS
and emails)
ASSESSMENT METHODS:
Written test
Practical performance test
Interview
LO2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS
ASSESSMENT CRTERIA:
1. Written notices and instructions are read and interpreted in accordance

with organizational guidelines
2. Routine written instruction is followed based on established procedures
3. Feedback is given to workplace supervisor-based instructions/
information received
4. Workplace interactions are conducted in a courteous manner
5. Where necessary, clarifications about routine workplace procedures and
matters concerning conditions of employment are sought and asked
from appropriate sources
6. Meetings outcomes are interpreted and implemented.
CONTENTS:
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responsibilities
Workplace etiquette
CONDITION:
The students/trainees must be provided with the following:

Paper
Pencils / ball pen
Reference
books
Manuals
METHODOLOGIES:
Group discussion/Interaction
Assignment method
and emails)
ASSESSMENT METHODS:
Written test
Practical! performance test
Interview
LO3. COMPLETE RELEVANT WORK-RELATED DOCUMENTS
1. Range of forms relating to conditions of employment are completed

accurately and legibly
2. Workplace data is recorded on standard workplace forms and documents
3. Errors in recording information on forms/ documents are identified and
acted upon
4. Reporting requirements to supervisor are completed according to
organizational guidelines
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CONTENTS:

responsibilities
Workplace etiquette
CONDITION:

Paper
Pencils/ball pen
References
(books) Manuals
METHODOLOGIES:
Group discussions/interaction
Assignment method
and emails)
ASSESSMENT METHODS:
Written test
Practical / performance test
Interview
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BASIC COMPETENCIES
BASIC COMPETENCY : WORK IN A TEAM ENVIRONMENT
MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes to
identify one’s roles and responsibilities as a member of a
team.
PREREQUISITE : TEAMWORK (NC I)
Upon completion of this module the students/ trainees must be able to:
LO1. Describe and identify team role and responsibility in a team.

LO2. Identify own role and responsibility within team
LO3. Work as a team member
LO1. DESCRIBE TEAM ROLE AND RESPONSIBILITY IN A TEAM
1. Role and objective of the team is identified.

2. Team parameters, relationships and responsibilities are identified.
3. Individual role and responsibilities within team environment are
identified.
4. Roles and responsibilities of other team members are identified and
recognized.
5. Reporting relationships within team and external to team are identified.
CONTENTS:
Group structure
Group development
Sources of information
CONDITION:

SOP of workplace
Job procedures
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Client / supplier instructions
Quality standards
Organizational or external personnel
METHODOLOGIES:
Case studies
Simulation
Online activities (e.g. use of LMS and emails)
ASSESSMENT METHODS:
Written test
Observatio
Simulation
Role playing
LO2. IDENTIFY OWN ROLE AND RESPONSIBILITY WITHIN TEAM
1. Individual roles and responsibilities within the team environment are

identified
2. Roles and objectives of the team is identified from available sources of
information
3. Team parameters, reporting relationships and responsibilities are
identified based on team discussions and appropriate external sources.
CONTENTS:
Team roles and objectives

Team structure and parameters
Team development
Sources of information
CONDITION:
The students I trainees must be provided with the following:

SOP of workplace
Job procedures
Organization or external personnel
METHODOLOGIES:
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Case studies
Simulation
ASSESSMENT METHODS:
Observation of work activities

Observation through simulation or role
play Case studies and scenarios.
LO3. WORK AS A TEAM MEMBER
1. Effective and appropriate forms of communications are used and

interactions undertaken with team members based on company
practices
2. Effective and appropriate contributions made to complement team
activities and objectives, based on workplace context
3. Protocols in reporting are observed based on standard company
practices
4. Contribute to the development of team work plans based on an
understanding of team’s role and objectives
CONTENTS:
Communication Process
Workplace communication protocol
Team planning and decision making
Team thinking
Team roles
Process of team development
Workplace context
CONDITION:
The students I trainees must be provided with the following:

SOP of workplace
Job procedures
Organization or external personnel
METHODOLOGIES:
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Case studies
Simulation
ASSESSMENT METHODS:
Observation of work activities

Observation through simulation or role
play Case studies and scenarios.
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BASIC COMPETENCIES
BASIC COMPETENCY : SOLVE/ ADDRESS GENERAL WORKPLACE PROBLEMS

MODULE TITLE :
SOLVING/ ADDRESSING GENERAL WORKPLACE PROBLEMS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to apply problem-solving techniques to determine
the origin of problems and plan for their resolution. It also
includes addressing procedural problems through
documentation, and referral.
Upon completion of this module, the trainee/student must be able to:
LO1. Identify routine problems

LO2. Look for solutions to routine problems
LO3. Recommend solutions to routine problems
LO1. IDENTIFY ROUTINE PROBLEMS
1. Routine problems or procedural problem areas are identified

2. Problems to be investigated are defined and determined
3. Current conditions of the problem are identified and documented
CONTENTS:
Current industry hardware and software products and services

Industry maintenance, service and helpdesk practices,
processes and procedures
Industry standard diagnostic tools
Malfunctions and resolutions
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CONDITION:

Workplace
Code of Ethics
Organizational Goals
Handouts and PD-Social
Aspects CD’s on Problem
Solving
METHODOLOGIES:
Simulation
Demonstration/practical hands-on exercises
and emails)
ASSESSMENT METHODS:
Role play
Interview
Written examination
LO2. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS
1. Potential solutions to problem are identified

2. Recommendations about possible solutions are developed, documented,
ranked and presented to appropriate person for decision
CONTENTS:
Current industry hardware and software products and services

Industry service and helpdesk practices, processes and procedures
Operating systems
Industry standard
diagnostic tools
Malfunctions and
resolutions. Root cause
analysis
CONDITION:
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The students/ trainees must be provided with the following
Organizational KRA
Work values and ethics
Company policies and standards
Sample job targets
Learning Guides
CD’s on Problem Solving
METHODOLOGIES:
Structured activity
and emails)
ASSESSMENT METHODS:
Role play
Interview
Written examination
LO3. RECOMMEND SOLUTIONS TO PROBLEMS
1. Implementation of solutions are planned

2. Evaluation of implemented solutions are planned
3. Recommended solutions are documented and submit to appropriate
person for confirmation
CONTENTS:
Standard procedures
Documentation produce
CONDITION:
Organizational KRA
Work values and ethics
Company policies and standards
Sample job targets
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Learning Guides
CD’s on Problem Solving
METHODOLOGIES:
Film viewing
Role play/simulation
ASSESSMENT METHODS:
Demonstration
Interview
Written examination
Portfolio assessment
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BASIC COMPETENCIES
BASIC COMPETENCY : DEVELOP CAREER AND LIFE DECISIONS
MODULE TITLE : DEVELOPING CAREER AND LIFE DECISIONS

MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes in
managing one’s emotions, developing reflective practice, and
boosting self-confidence and developing self-regulation.
LO1. Manage own emotion

LO2. Develop reflective practice
LO3. Boost self-confidence and develop self-regulation
LO1. MANAGE OWN EMOTIONS
1. Self-management strategies are identified

2. Skills to work independently and to show initiative, to be conscientious,
and persevering in the face of setbacks and frustrations are developed
3. Techniques for effectively handling negative emotions and unpleasant
situation in the workplace are examined
CONTENTS:
Self-management strategies that assist in regulating behavior and

achieving personal and learning goals (e.g. Nine self-management
strategies according to
Robert Kelley)
Enablers and barriers in achieving personal and career goals
Techniques in handling negative emotions and unpleasant situation in
the workplace such as frustration, anger, worry, anxiety, etc.
CONDITION:
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Access to workplace and resource s

Case studies
METHODOLOGIES:
Simulation
and emails)
ASSESSMENT METHODS:
Role play
Interview
Written examination
LO2. DEVELOP REFLECTIVE PRACTICE
1. Personal strengths and achievements, based on self-assessment

strategies and teacher feedback are contemplated
2. Progress when seeking and responding to feedback from teachers to
assist them in consolidating strengths, addressing weaknesses and
fulfilling their potential are monitored
3. Outcomes of personal and academic challenges by reflecting on previous
problem solving and decision-making strategies and feedback from peers
and teachers are predicted
CONTENTS:
Basic SWOT analysis

Strategies to improve one’s attitude in the workplace
Gibbs’ Reflective Cycle/Model (Description, Feelings, Evaluation, Analysis,
Conclusion, and Action plan)
CONDITION:
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Case studies
METHODOLOGIES:
Simulation
Competency-based learning materials method
ASSESSMENT METHODS:
Role play
Interview
Written examination
LO3. BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION
1. Efforts for continuous self-improvement are demonstrated

2. Counter-productive tendencies at work are eliminated
3. Positive outlook in life are maintained
CONTENTS:
Four components of self-regulation based on Self-Regulation Theory

(SRT)
Personality development concepts
Self-help concepts (e. g., 7 Habits by Stephen Covey, transactional
analysis, psycho-spiritual concepts)
CONDITION:

Case studies
METHODOLOGIES:
Simulation
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and emails)
ASSESSMENT METHODS:
Role play
Interview
Written examination
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BASIC COMPETENCIES
BASIC COMPETENCY : CONTRIBUTE TO WORKPLACE INNOVATION
MODULE TITLE : CONTRIBUTING TO WORKPLACE INNOVATION

required to make a pro-active and positive contribution to
workplace innovation.
LO1. Identity opportunities to do things better

LO2. Discuss and develop ideas with others
LO3. Integrate ideas for change in the workplace
LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER
1. Opportunities for improvement are identified proactively in own area of

work
2. Information are gathered and reviewed which may be relevant to ideas and
which might assist in gaining support for idea
CONTENTS:
Roles of individuals in suggesting and making improvements

Positive impacts and challenges in innovation
Types of changes and responsibility
Seven habits of highly effective people
CONDITION:
Pens, papers and writing implements

White board
Manila papers
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METHODOLOGIES:
Simulation
Symposium
Group dynamics
ASSESSMENT METHODS:
Situation analysis
Interview
Practical examination
Written examination
LO2. DISCUSS AND DEVELOP IDEAS WITH OTHERS
1. People who could provide input to ideas for improvements are identified
2. Ways of approaching people to begin sharing ideas are selected
3. Meeting is set with relevant people
4. Ideas for follow up are review and selected based on feedback
5. Critical inquiry method is used to discuss and develop ideas with others
CONTENTS:

Seven habits of highly effective people
CONDITION:

White board
Manila papers
METHODOLOGIES:
Simulation
Symposium
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Group dynamics
ASSESSMENT METHODS:
Situation analysis
Interview
Written examination
LO3. INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE
1. Critical inquiry method is used to integrate different ideas for change of

key people
2. Summarizing, analyzing and generalizing skills are used to extract salient
points in the pool of ideas
3. Reporting skills are likewise used to communicate results
4. Current Issues and concerns on the systems, processes and procedures,
as well as the need for simple innovative practices are identified
CONTENTS:

Seven habits of highly effective
people Basic research skills
CONDITION:

White board
Manila papers
METHODOLOGIES:
Simulation
Symposium
Group dynamics
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ASSESSMENT METHODS:
Situation analysis
Interview
Written examination
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BASIC COMPETENCIES
BASIC COMPETENCY : PRESENT RELEVANT INFORMATION
MODULE TITLE : PRESENTING RELEVANT INFORMATION

MODULE DESCRIPTOR :
required to present data/information appropriately.
LO1. Gather data/information

LO2. Assess gathered data/information
LO3. Record and present information
LO1. GATHER DATA/ INFORMATION
1. Evidence, facts and information are collected.

2. Evaluation, terms of reference and conditions are reviewed to determine
whether data/information falls within project scope.
CONTENTS:
Organizational protocols
Confidentiality
Accuracy
Business mathematics and statistics
Data analysis techniques/procedures
Reporting requirements to a range of audiences
Legislation, policy and procedures relating to the conduct of evaluations
Organizational values, ethics and codes of conduct
CONDITION:
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White board
Manila papers
METHODOLOGIES:
Simulation
Symposium
Group dynamics
ASSESSMENT METHODS:
Situation analysis
Interview
Written examination
LO2. ASSESS GATHERED DATA/ INFORMATION
1. Validity of data/ information is assessed

2. Analysis techniques are applied to assess data/ information
3. Trends and anomalies are identified
4. Data analysis techniques and procedures are documented
5. Recommendations are made on areas of possible improvement
CONTENTS:
Business mathematics and statistics

Data analysis techniques/ procedures
Organisational values, ethics and codes of conduct
CONDITION:

White board
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Manila papers
METHODOLOGIES:
Simulation
Symposium
Group dynamics
ASSESSMENT METHODS:
Situation analysis
Interview
Written examination
LO3. RECORD AND PRESENT INFORMATION
1. Studied data/information are recorded

2. Recommendations are analysed for action to ensure they are compatible
with the project’s scope and terms of reference
3. Interim and final reports are analysed and outcomes are compared to
the criteria established at the outset
4. Findings are presented to stakeholders CONTENTS:
Data analysis techniques/ procedures

Organisational values, ethics and codes of conduct
CONDITION:

White board
Manila papers
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METHODOLOGIES:
Simulation
Symposium
Group dynamics
ASSESSMENT METHODS:
Situation analysis
Interview
Written examination
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BASIC COMPETENCIES
BASIC COMPETENCY : PRACTICE OCCUPATIONAL SAFETY AND HEALTH POLICIES

AND PROCEDURES
MODULE TITLE :
PRACTICING OCCUPATIONAL SAFETY AND HEALTH POLICIES
AND PROCEDURES
required to identify OSH compliance requirements, prepare
OSH requirements for compliance, and perform tasks in
accordance with relevant OSH policies and procedures.
LO1. Identity OSH compliance requirements

LO2. Prepare OSH requirements for compliance
LO3. Perform tasks in accordance with relevant OSH policies and procedures
LO1. IDENTIFY OSH COMPLIANCE REQUIREMENTS
1. Relevant OSH requirements, regulations, policies and procedures are

identified in accordance with workplace policies and procedures
2. OSH activity non-conformities are conveyed to appropriate personnel
3. OSH preventive and control requirements are identified in accordance
with OSH work policies and procedures
CONTENTS:
OSH preventive and control requirements

Hierarchy of Controls
Hazard Prevention and Control
General OSH principles
Work standards and procedures
Safe handling procedures of tools, equipment and materials
Standard emergency plan and procedures in the workplace
CONDITION:
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Facilities, materials tools and equipment necessary for the activity
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Observation
Demonstration with oral questioning
Third party report
LO2. PREPARE OSH REQUIREMENTS FOR COMPLIANCE
1. OSH work activity material, tools and equipment requirements are

identified in accordance with workplace policies and procedures
2. Required OSH materials, tools and equipment are acquired in accordance
with workplace policies and procedures
3. Required OSH materials, tools and equipment are arranged/ placed in
accordance with OSH work standards
CONTENTS:
Resources necessary to execute hierarchy of controls

Work standards and procedures
Safe handling procedures of tools, equipment and materials
Different OSH control measures
CONDITION:
The students/trainees must be provided with the following
METHODOLOGIES:
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Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Observation
Third party report Simulation
LO3. PERFORM TASKS IN ACCORDANCE WITH RELEVANT OSH POLICIES
1. Relevant OSH work procedures are identified in accordance with

workplace policies and procedures
2. Work Activities are executed in accordance with OSH work standards
3. Non-compliance work activities are reported to appropriate personnel.
CONTENTS:
OSH work standards

Industry related work activities
OSH Violations
Non-compliance work activities
CONDITION:
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
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Observation
Third party report
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BASIC COMPETENCIES
BASIC COMPETENCY : EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE

PRACTICES
IN THE WORKPLACE
MODULE TITLE :
EXERCISING EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes to
identify the efficiency and effectiveness of resource utilization,
determine causes of inefficiency and/or ineffectiveness of
resource utilization and Convey inefficient and ineffective
environmental practices.
LO1. Identify the efficiency and effectiveness of resource utilization

LO2. Determine causes of inefficiency and/or ineffectiveness of resource utilization
LO3. Convey inefficient and ineffective environmental practices
LO1. IDENTIFY THE EFFICIENCY AND EFFECTIVENESS OF RESOURCE UTILIZATION
1. Required resource utilization in the workplace is measured using

appropriate techniques
2. Data are recorded in accordance with workplace protocol
3. Recorded data are compared to determine the efficiency and
effectiveness of resource utilization according to established
environmental work procedures
CONTENTS:
Importance of environmental literacy

Environmental work procedures
Waste minimization
Efficient energy consumptions
Page | 39
CONDITION:
Workplace
Tools, materials and equipment relevant to the tasks
PPE
Manuals and references
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Oral questioning
Written examination
LO2. DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS OF

RESOURCE UTILIZATION
1. Potential causes of inefficiency and/or ineffectiveness are listed

2. Causes of inefficiency and/or ineffectiveness are identified through
deductive reasoning
3. Identified causes of inefficiency and/or ineffectiveness are validated thru
established environmental procedures
CONTENT:
Causes of environmental inefficiencies and ineffectiveness
CONDITION:
Workplace
Page | 40
PPE
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Oral questioning
Written examination
LO3. CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL PRACTICES
1. Efficiency and effectiveness of resource utilization are reported to

appropriate personnel
2. Concerns related resource utilization are discussed with appropriate
personnel
3. Feedback on information/ concerns raised are clarified with appropriate
personnel
CONTENTS:
Appropriate Personnel to address the environmental hazards

Environmental corrective actions
CONDITION:
Workplace
PPE
Page | 41
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Oral questioning
Written examination
Page | 42
BASIC COMPETENCIES
BASIC COMPETENCY : PRACTICE ENTREPRENEURIAL SKILLS IN THE WORKPLACE
MODULE TITLE PRACTICING ENTREPRENEURIAL SKILLS IN THE WORKPLACE

:
MODULE DESCRIPTOR : This module covers the outcomes required to apply
entrepreneurial workplace best practices and implement cost-
effective operations.
LO1. Apply entrepreneurial workplace best practices

LO2. Communicate entrepreneurial workplace best practices
LO3. Implement cost-effective operations
LO1. APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES
1. Good practices relating to workplace operations are observed and

selected following workplace policy
2. Quality procedures and practices are complied with according to
workplace requirements
3. Cost-conscious habits in resource utilization are applied based on
industry standards
CONTENTS:
Workplace best practices, policies and criteria

Resource utilization
Ways in fostering entrepreneurial attitudes:
 Patience
Page | 43
 Honesty
 Quality consciousness
 Safety-consciousness
 Resourcefulness
CONDITION:
Simulated or actual workplace

Tools, materials and supplies needed to demonstrate the required tasks
References and manuals
o Enterprise procedures manuals o Company
quality policy
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Interview
Third-party report
LO2. COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST PRACTICES
1. Observed good practices relating to workplace operations are

communicated to appropriate person
2. Observed quality procedures and practices are communicated to
appropriate person
3. Cost-conscious habits in resource utilization are communicated based on
industry standards
CONTENTS:
Workplace best practices, policies and criteria

Resource utilization
Ways in fostering entrepreneurial attitudes:
 Patience
Page | 44
 Honesty Quality-
consciousness
 Resourcefulness
CONDITION:

 Enterprise procedures manuals
 Company quality policy
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Interview
Third-party report
LO3. IMPLEMENT COST-EFFECTIVE OPERATIONS
1. Preservation and optimization of workplace resources is implemented in

accordance with enterprise policy
2. Judicious use of workplace tools, equipment and materials are observed
according to manual and work requirements
3. Constructive contributions to office operations are made according to
enterprise requirements.
4. Ability to work within one’s allotted time and finances is sustained
CONTENTS:
Optimization of workplace resources

5S procedures and concepts
Criteria for cost-effectiveness
Page | 45
Workplace productivity
Impact of entrepreneurial mindset to workplace
productivity Ways in fostering entrepreneurial attitudes:
 Quality-consciousness
CONDITION:

 Enterprise procedures manuals
 Company quality policy
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Interview
Third-party report
Page | 46
COMMON COMPETENCIES
UNIT OF COMPETENCY : APPLY SAFETY MEASURES IN FARM OPERATIONS
MODULE TITLE : APPLYING SAFETY MEASURES IN FARM OPERATIONS

required to perform safety measures effectively and efficiently.
It includes identifying areas, tools, materials, time and place in
performing safety measures.
LO1. Determine areas of concern for safety measures

LO2. Apply appropriate safety measures
LO3. Safekeep/ dispose tools, materials and outfit
LO1. DETERMINE AREAS OF CONCERN FOR SAFETY MEASURES
1. Work tasks are identified in line with farm operations

2. Place for safety measures are determined in line with farm operations
3. Time for safety measures are determined in line with farm operations
4. Appropriate tools, materials and outfits are prepared in line with job
requirements
CONTENTS:
Different work tasks in farm operations

Place and time for implementation of safety measures
Different hazards in the workplace
Types of tools, materials and outfits
Preparation of tools, materials and outfits
Safety measures in a workplace during farm operations (e.g. first aid
procedures)
CONDITION:
Page | 47
PPE and guide on how it is checked and worn
CBLM
Tools, materials and outfits in line with job requirements
First aid kit
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Written examination
Oral questioning
Third party report
LO2. APPLY APPROPRIATE SAFETY MEASURES
1. Tools and materials are used according to specifications and procedures
2. Outfits are worn according to farm requirements
3. Effectivity/shelf life/expiration of materials are strictly observed
4. Emergency procedures are known and followed to ensure a safe work
requirement
5. Hazards in the workplace are identified and reported in line with farm
guidelines
CONTENTS:
Uses and functions of tools

Outfits and proper wearing
Expiration/shelf life of materials
Proper disposal of expired materials
Environmental rules and regulations
Disaster Risk and Reduction Management
Emergency procedures
Hazards identification and reporting
Climate Change Adaptation and Mitigation
Communication skills
Page | 48
Occupational Safety and Health
Standards Farm requirements and
guidelines
CONDITION:

CBLM
Samples of workplace safety and requirements:
Health/medical certificate
DOLE requirements
BFAD requirements
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Written Assessment
LO3. SAFEKEEP/ DISPOSE TOOLS, MATERIALS AND OUTFIT
1. Used tools and outfit are cleaned after use and stored in designated areas
2. Unused materials are properly labeled and stored according to manufacturer’s
recommendation and farm requirements
3. Waste materials are disposed according to manufacturers, government and
farm requirements
CONTENTS:
Procedures of cleaning used tools and outfits

Label and storage unused materials
Disposal of wastes materials
Manufacturers’ recommendation on keeping materials
Environmental rules and regulations
Page | 49
CONDITION:

CBLM
Cleaning tools and agents
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Written Assessment
Third party report
Page | 50
COMMON COMPETENCIES
COMMON COMPETENCY : PERFORM ESTIMATION AND BASIC CALCULATION
MODULE TITLE : PERFORMING ESTIMATION AND BASIC CALCULATION

MODULE DESCRIPTOR : required to perform basic workplace calculations.
LO1. Perform estimation

LO2. Perform basic workplace calculation
LO1. PERFORM ESTIMATION
1. Job requirements are identified from written or oral communications

2. Quantities of materials and resources required to complete a work task are
estimated
3. The time needed to complete a work activity is estimated
4. Accurate estimate for work completion are made
5. Estimate of materials and resources are reported to appropriate person
CONTENTS:
Job requirements/labor needs

Calculation of quantities of materials and resources required
Calculation of time for job completion
Preparation of estimate report
Basic mathematical operations
Percentage
and ratios Unit
Conversion
CONDITION:
Page | 51

CBLM
Calculator
Computer with document processor, application software, printer and
internet connection
METHODOLOGIES:
Demonstration
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Written Examination
Oral questioning
LO2. PERFORM BASIC WORKPLACE COMPUTATION
1. System and units of measurement to be followed are ascertained

2. Calculation needed to complete work tasks are performed using the four basic
mathematical operation
3. Calculate whole fraction, percentage and mixed when are used to complete
the instructions
4. Number computed is checked following work requirements
CONTENTS:
Four basic mathematical operation

System and units of measurement
Fraction, percentage and ratio
Material takeoff
Materials costing
CONDITION:
Page | 52

CBLM
Calculator
internet connection
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Oral questioning
Written exam
Page | 53
COMMON COMPETENCIES
COMMON COMPETENCY : PROVIDE QUALITY CUSTOMER SERVICE
MODULE TITLE : PROVIDING QUALITY CUSTOMER SERVICE

MODULE DESCRIPTOR : This module covers the knowledge, skill and attitudes required to
provide effective and efficient services to the clients of the
microfinance industry.
LO1. Update knowledge of products and services

LO2. Assess needs of new and existing clients
LO3. Conduct client satisfaction survey
LO1. UPDATE KNOWLEDGE OF PRODUCTS AND SERVICES
1. Products and/or services to be marketed are identified, familiarized with

and fully understood
2. Information on programs is accessed
3. Knowledge on products, services and programs are updated
4. Additional information on products, services and programs are prepared
CONTENTS:
Introduction to Microfinance
Organization profile
MFIs products and services (financial and non-financial):
Loans
Savings
Insurance
Trainings
Marketing Assistance
MFIs programs
Organization procedures and processes in providing quality customer
service
Work values and ethics:
Quality consciousness
Proactive
Page | 54
Patience
Information on products, services and programs
CONDITION:
Tools, materials and supplies needed to demonstrate the

required tasks (e.g. sample report forms)
Pen, paper, computer and communication apps
Sample brochures on products, services and programs
METHODOLOGIES:
Demonstration
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Oral questioning
Written examination
LO2. ASSESS NEEDS OF NEW AND EXISTING CLIENTS

1. Active listening is used to gather information from clients

2. Orientation on products/services, program and policies are conducted
3. Identified related or applicable needs of clients based on the
products/services and program being offered
4. Provided clients with courteous and professional treatment throughout
the interaction using interactive communication
5. Inquiries, concerns and comments are responded to promptly and
accurately in accordance with organization’s policies
6. Recorded all the gathered information given by the clients CONTENTS:
Page | 55
Methods of assessing needs of new and existing client’s and use of
instruments:
Interviewing
Observation
Focus Group Discussion
Needs Survey
Procedures in conducting product and service orientation of clients

Procedures in assessing needs of new and existing client’s
Procedure in innovating products and services Guidelines on
recording and reporting clients’ needs Work values and
ethics:
Proactive
Clients focus
Patience
Vigilance
Sincerity
Integrity
Commitment
CONDITION:

Audio / Video recorder
Instruments used in assessing needs
METHODOLOGIES:
Demonstration
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS:
Demonstration
Oral questioning
Page | 56
Written examination
LO3. CONDUCT CLIENT SATISFACTION SURVEY ASSESSMENT
CRITERIA:
1. Client satisfaction survey is administered
2. Survey results are collated and analyzed
3. Positive and negative results are defined
4. Negative feedbacks are well addressed immediately through
appropriate communication strategies
CONTENTS:
Client satisfaction survey methodologies:

Interviewing
Observation
Focus Group Discussion
Structured Field Survey
Survey Proces (online or face to face):

Purpose of survey
Designing survey instruments
Designing interview and FGD guides
Administering survey instruments
Interviewing target respondents
Conducting FGD
Data processing, analysis and presentation
Recommendations
How feedback from survey results are address Work values and ethics:
Proactive
Patience Sincerity
Integrity
Commitment
Courteous
Report generation
CONDITION:

Sample survey instruments
Page | 57
internet connection
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace
ASSESSMENT METHODS: Demonstration

Oral questioning
Written examination
Page | 58
COMMON COMPETENCIES
COMMON COMPETENCY : COMPLY WITH QUALITY AND ETHICAL

STANDARDS
MODULE TITLE :
COMPLYING WITH QUALITY AND ETHICAL
STANDARDS
MODULE DESCRIPTOR : This module covers the knowledge, skills and
attitudes needed to apply quality and ethical
standards in the workplace. The unit also includes
the application of relevant safety procedures and
regulations, organization procedures, client and
industry requirements.
LO1. Assess quality of received materials

LO2. Assess own work/output
LO3. Submit oneself to third party assessment
LO4. Engage in quality improvement
LO1. ASSESS QUALITY OF RECEIVED MATERIALS
1. Work instruction is obtained and carried out in accordance with standard

operating procedures
2. Received materials are checked against workplace standards and specifications
3. Defective materials are identified, reported and isolated
4. Defective materials are repaired/replaced in accordance with workplace
procedures
5. Defects and any identified causes are recorded and/or reported to the
concerned personnel in accordance with workplace procedures
CONTENTS:
Standard operating procedures on receiving materials

Material descriptions and specifications
Proper handling of received materials
Procedures on assessing quality of received materials
Page | 59
Material defects and their causes
Dealing with defective materials
Reporting defective received materials
Total Quality Management/Improvement
Quality Assurance and Control Work values
and ethics:
Honesty
Integrity
Concern for details
CONDITION:

References and manuals (e.g. sample SOP, enterprise requirements and
report templates)
internet connection
Sample defective materials
METHODOLOGIES:
Demonstration
Film viewing
Group dynamics
Self-pace

Oral questioning
Written examination (e.g. report generation, database)
Page | 60
LO2. ASSESS OWN WORK/OUTPUT
1. Documentation relative to quality within the company is

identified and used
2. Completed work is checked against workplace standards
3. Defects are identified and corrected in accordance with the company quality
standards
CONTENTS:
Organization’s vision, mission, goals and objectives

Organization standards on quality of work/output
Rights, roles and responsibilities of farmers
Assessment methods on quality of work/output Procedures on
assessing quality of work/output
Procedures on identification of work defects/deviations
Common work/output defects/deviations from standards
Ways of rectifying work/output defects/deviations
Quality assurance and control Work values
and ethics:
Honesty
Integrity
Patience
Honesty
Commitment
CONDITION:

report templates)
internet connection
Sample defective materials
METHODOLOGIES:
Demonstration
Film viewing
Group dynamics
Page | 61
Self-pace
ASSESSMENT METHODS:
Demonstration
Interview
Written examination (e.g. report generation, computer costs, database)
LO3. SUBMIT ONESELF TO THIRD PARTY ASSESSMENT
1. Information on the quality and other indicators of performance are

recorded in accordance with workplace procedures
2. In cases of deviations from specific quality standards, causes are
documented and reported in accordance with the workplace’s
standards operating procedures
3. In cases of objections/ disagreements, reasons are expressed thru
written documentation
4. Settlements are sought in accordance with company policies
CONTENTS:
Organization’s vision, mission, goals and objectives

Performance evaluation system and procedure
Performance key result areas and indicators
Procedures on third party assessment of performance
Documentation of work defects/ deviations
Rectification of work/output defects/deviations and their causes
Measures to improve work performance Work
values and ethics:
Humility
Fairness
Integrity
Patience
Honesty
CONDITION:
Page | 62
report templates)
internet connection
METHODOLOGIES:
Demonstration
Film viewing
Group dynamics
Self-pace
Oral questioning
Written examination (e.g. report generation, computer costs, database
LO4. ENGAGE IN QUALITY IMPROVEMENT
1. Process improvement procedures are participated in relative to

workplace assignment
2. Work is carried out in accordance with process improvement
procedures
3. Services are delivered in accordance with ethical standards
4. Quality service is monitored to ensure client satisfaction
5. Client’s needs are assessed through conduct of researches, focus group
discussions, and satisfaction surveys/interviews
6. Trainings, orientations, and exposures are rendered to ensure their
understanding/ familiarization on products, services and programs
CONTENTS:

Methods of quality improvement Methods of
monitoring customer satisfaction Procedures in
improving quality of customer service:
Assessment of clients’ needs
Monitoring quality of service
Identification of needed improvement of quality
Reporting of findings and recommendations
Intervention to improve quality service to clients
Page | 63
Professional and ethical standards in delivering services to clients Work
values and ethics:
Integrity
Commitment
Patience
Honesty
Conduct of trainings, orientations and exposures on products, services and

programs
CONDITION:

internet connection
METHODOLOGIES:
Film viewing
Group dynamics
Self-pace

Oral questioning
Written examination (e.g. report generation, computer costs, database)
Page | 64
CORE COMPETENCIES
UNIT OF COMPETENCY : ASSESS MARKET OPPORTUNITIES
MODULE TITLE : ASSESSING MARKET OPPORTUNITIES

MODULE DESCRIPTOR : The module deals with the knowledge, skills
and attitudes required of farmer owner/agro
entrepreneurs to conduct market visits,
determine value adding activities and
Prepare market plan
LO1. Conduct market visits

LO2. Determine value adding activities
LO3. Prepare market plans
LO1. CONDUCT MARKET VISITS
1. Buyers are identified in the local market following industry practice

2. Buyers are interviewed according to industry practice
3. Buyers are selected based on result of the interview
CONTENTS:
Marketing and market chain
Marketing mix
Kinds of buyers
Market mapping
Procedures in conducting informal interview and needs analysis
Basis for choosing buyers
Segmentation, Targeting and Positioning
Page | 65
Attitudes:
Resourceful
Open-minded
Enthusiastic Patience
CONDITION:

Sample instruments for interview and survey
METHODOLOGIES:
Demonstration
Film viewing
Job Shadowing
Group dynamics
Self-pace/individual study /Self-Reliant Learning
Online activities (e.g. use of LMS and emails Video Conferencing)
ASSESSMENT METHODS:
Demonstration
Oral questioning
Written examination
LO2. DETERMINING VALUE ADDING ACTIVITIES
1. Flow of produce from farm to the selected buyer is determined based

on the established industry practices.
2. Value adding activities are identified based on requirements of selected
buyer requirements
3. Comparative prices and costs of value adding activities are computed
based on industry practice
4. Value adding activities are selected based on buyers’ requirement
CONTENTS:
Supply and demand

Product flow and value addition
Page | 66
Marketing arrangements
Computation of sales, cost and profit relevant to value adding activities
Selection of value adding activities
Ideation, innovation and creativity
Attitude:
Business minded
Openness
Practical
Decisive
Enthusiastic
CONDITION:

METHODOLOGIES:
Demonstration
Film viewing
Job Shadowing
Group dynamics
ASSESSMENT METHODS:
Demonstration
Oral questioning
Written assessment
Observation
Page | 67
LO3. PREPARE MARKET PLANS
1. Marketing objective is prepared according to the result of market

research
2. Steps in the delivery of the product to selected buyers are established
based on objective set
3. Targeted sales, costs and marketing profit is estimated based on
objective set
4. Contingency plan is formulated based on market risks
5. Details of marketing plan is compiled according to industry procedure
CONTENTS:
Marketing objective
Steps in product delivery
Computation and estimation of sales, cost and profit
Procedure in compiling details of and preparing a marketing plan
Market risks Contingency plan
Marketing mix
Attitude:
Business minded
Diligent for detailed work
Realistic
Motivated
Decisive
CONDITION:

Sample marketing plan
internet connection
METHODOLOGIES:
Demonstration
Film viewing
Page | 68
Job Shadowing
Group dynamics
ASSESSMENT METHODS:
Demonstration
Oral questioning
Written assessment (prepare market plan)
Observation
Page | 69
CORE COMPETENCIES
UNIT OF COMPETENCY : ESTABLISH FARM PRODUCTION PLAN
MODULE TITLE : ESTABLISHING FARM PRODUCTION PLAN

MODULE DESCRIPTOR : This unit deals with the knowledge, skills and
attitudes required to review, prepare and
improve farm production plan. It also includes
competencies in monitoring activities, record
keeping and information gathering.
LO1. Review farm production plan

LO2. Prepare farm production plan
LO3. Improve farm production plan
LO1. REVIEW FARM PRODUCTION PLAN
1. Farm production performance are monitored according to industry

standard.
2. Information and feedback are gathered following industry practices.
3. Record keeping is practiced following workplace procedures.
4. Farm records are used according to industry procedures.
5. Improvements are selected based on the result of the review.
CONTENTS:
Basic farm/site assessment guide

Gather Information and Feedback
Types and use off arm records Importance
of record keeping
Diversification of farm products
Monitor of farm production performance
Page | 70
Attitudes: honesty
acceptance
humility
Open-minded
CONDITION:
Sample Farm records (e.g. production performance) and database
internet connection
METHODOLOGIES:
Demonstration
Film viewing
Job Shadowing
Group dynamics
Benchmarking/Farm Visit

Oral questioning
Written assessment
LO2. PREPARE FARM PRODUCTION PLAN
1. Farm production requirements are identified based on market demand.

2. Farm Production activities and cost are determined based on accepted
farming practices.
3. Volume of harvest is computed according to actual production
capacity.
4. Alternative farm products are selected based on market demand.
5. Contingency plan is formulated based on farm production risks.
6. Suppliers and providers are selected based on preference/criteria.
CONTENTS:
Components of farm production plan
Page | 71
Supply Plan
Selection of other appropriate farm product
Identify different production risk
Production module concept
Contingency plan for Production risks
Farm production activities (e.g land preparation, planting, harvesting)
Attitude:
Resourceful
Creative
Proactive
Information seeking
Patience
Observant
CONDITION:

Sample templates (e.g. farm production plan, production performance)
internet connection
METHODOLOGIES:
Demonstration
Film viewing
Job Shadowing
Group dynamics
Benchmarking/Farm Visit
ASSESSMENT METHODS:
Demonstration
Oral questioning
Written assessment (prepare production plan)
LO3. IMPROVE FARM PRODUCTION PLAN
Page | 72
1. Farm production activities and costing are adjusted based on the result
of review.
2. Selected improvements are applied based on the result of review.
3. Projected volume target is adjusted based on the result of review.
4. Corrective measures are applied based on the result of review.
CONTENTS:
Interpretation and analysis of the results of review

Adjustment of farm production activities and costing
Application of selected improvements
Adjustment of projected volume target
Application of corrective measures in line with improvement
Attitude:
Proactive
Information seeking
Patience
Observant
CONDITION:

internet connection
METHODOLOGIES:
 Self-pace/individual study /Self-Reliant Learning

 Film viewing
 Demonstration
 Group discussion/interaction
 Job Shadowing
 Group dynamics
 Online activities (e.g. use of LMS and emails Video Conferencing)
 Benchmarking/Farm Visit
ASSESSMENT METHODS:
Page | 73
Demonstration
Oral questioning
Written assessment
Page | 74
CORE COMPETENCIES
CORE COMPETENCY : HANDLE FINANCES
MODULE TITLE : HANDLING FINANCES
The unit deals with the knowledge, skills and

MODULE DESCRIPTOR attitudes required for the individual farmer to
: prepare budget plan, apply budget plan and invest
farm income.
LO1. Prepare budget plan

LO2. Apply budget plan
LO3. Invest farm income
LO1. PREPARE BUDGET PLAN
1. Farm Cost are computed based on farm activities

2. Financial Service Providers are identified based on requirement
3. Sources of Financial Services are selected based on requirement
4. Details of budget plan are compiled
CONTENTS:
 Budget Plan
 Computation of farm budget
 Different Financial Services and Providers
 Criteria in selecting Financial Services and Providers
 Simple Analysis
 Compilation of details of budget plan
 Goals, Income, Expenses and Savings
 Statement of Financial Operation Covering (Sale
Cost and profit computation
Attitude:
 Patient
Page | 75
 Hardworking
 Detail Oriented
 Cost-efficient
 Resourceful
CONDITION:
 Simulated or actual workplace

 Tools, materials and supplies needed to demonstrate the required
tasks
 References and manuals
 Sample budget plan, financial services and providers
 Computer with document processor, application software, printer
METHODOLOGIES:

 Demonstration
 Film viewing
 Job Shadowing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
 Observation with Oral questioning
 Written assessment (prepare budget
plan)
LO2. APPLY BUDGET PLAN
1. Membership requirements in an organization is complied based on

standard procedures
2. Loan application documents and requirements are submitted based on
industry procedures
3. Financing is availed based on farm plan schedule
4. Financial obligations are settled based on budget allocation
Page | 76
CONTENTS:
 Membership requirements in an organization

 Loan process and payment
 Financing terms and conditions
 5 C’s of Credit
 Payment of financial obligation
Attitude:
 Hardworking
 Disciplined
 Diligent
 Accuracy
 Diplomatic
 Appreciative
 Business minded
 Detail Oriented
CONDITION:

tasks
 Sample loan application documents and membership requirements,
financial services and providers
METHODOLOGIES:

 Demonstration
 Film viewing
 Job Shadowing
 Group dynamics
Page | 77
ASSESSMENT METHODS:
 Demonstration
 Oral questioning / Observation
 Written assessment
LO3. INVEST FARM INCOME
1. Saving is practiced following budget plan

2. Assets are acquired
3. Farm expansion and diversification is funded following budget plan
CONTENTS:
 Computation of dividend
 Investment options/ products
 Acquisition of assets, farm expansion and diversification
Attitude:
 Calculated risk taker
 Disciplined
 Cost-efficient
 Business minded
CONDITION:

tasks
 Sample reporting forms
METHODOLOGIES:
 Demonstration
 Film viewing
 Group dynamics
 Self-pace
 Online activities (e.g. use of LMS and emails)
ASSESSMENT METHODS:
Page | 78
Demonstration
Oral questioning Written assessment
Page | 79
CORE COMPETENCIES
UNIT COMPETENCY : MARKET PRODUCE
MODULE TITLE : MARKETING PRODUCE

MODULE DESCRIPTOR : The module deals with the knowledge, skills and
attitudes required of farm owner/agro-
entrepreneur to monitor prevailing price of
produce, apply marketing strategies and trade
produce.
LO1. Monitor prevailing price of produce

LO2. Apply marketing strategies
LO3. Sell produce
LO1. MONITOR PREVAILING PRICE OF PRODUCE
1. Major buyers and trading centers of the produce is determined

according to industry practice
2. Information on price is gathered following industry standard procedure
3. Price information is recorded following industry standard procedure
CONTENTS:
 Types of buyers and trading centers

 Criteria in determining major buyers
 Supply and demand in relation to price movements
 Sources of price information
 Procedures in recording price information
 Methods in monitoring prices
 Computation of price
CONDITION:
Page | 80

tasks
METHODOLOGIES:
 Demonstration
 Film viewing
 Job Shadowing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
 Observation with oral questioning
LO2. APPLY MARKETING STRATEGIES
1. Collected information is used in strategizing to optimize sales and profit

according to standard marketing procedure
2. Value adding activities are applied to increase sales and profit based on
market plan
3. Services of Business development service (BDS) providers are identified
based on industry practices
4. Consolidation of produce and group marketing is done following
industry practices.
CONTENTS:
Page | 81
 Types of collected information
 Market strategizing
 Computation on actual sales, cost and profit
 Value addition
 Kinds of Business service providers
 Collective/Group marketing
 Types of collaboration (coops, associations and clusters)
Attitude:
 Business minded
 Team work
 Work oriented
 Cooperative
 Committed
 Honest
 Open minded
CONDITION:

tasks
 Sample marketing operations and strategies
METHODOLOGIES:
 Demonstration
 Film viewing
 Job Shadowing
 Group dynamics
ASSESSMENT METHODS:
 Demonstration
Written assessment
Page | 82
LO3. SELL PRODUCE
1. Negotiation with buyers and business development service providers
are performed according to industry practice
2. Sales terms and conditions are established and agreed following
marketing practices
3. Produce for selling is prepared according to market requirements
4. Produce are delivered to buyers based on agreement
5. Marketing operation is assessed based on marketing practices
6. Details of marketing transaction are recorded and kept as reference
following industry practice
CONTENTS:
 Market negotiation
 Marketing arrangements
 Preparation of produce
 Product delivery process with quality handling and traceability
 Record keeping of details of marketing transaction
 Financial analysis of performance
 E-marketing
Attitude:
 Business minded
 Team work
 Work oriented
 Disciplined
 Honest
 Cooperative
Committed
CONDITION:
tasks
 Sample marketing operations and strategies
Page | 83
METHODOLOGIES:
 Demonstration
 Film viewing
 Job Shadowing
 Group dynamics
METHODS:
 Demonstration
Page | 84

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CBC Agroentrepreneurship NCII

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COMPETENCY-BASED

AGRICULTURE, FORESTRY AND FISHERY

MODULES (Basic Competencies)

MODULES (Common Competencies)

COURSE TITLE : AGROENTREPRENEURSHIP

A person who has achieved these competencies is competent to be:

TRAINEE ENTRY REQUIREMENTS

 Able to read and write;

Participate in Participating in Obtain and convey 6 hours

Work as a team member

Solve/address Solving/addressing Identify routine 3 hours

Practice Practicing Apply entrepreneurial 4 hours

Submit oneself to third

LIST OF TOOLS, MATERIALS AND EQUIPMENT

ASSESS MARKET OPPORTUNITIES

1 pair Scissor 1 set Portable speaker with 10pcs Marking pen

5 Calculators 25 pcs Notebook

5 pcs Masking tape (1 inch)

100 pcs Manila paper

2 reams Bond paper

1 box Staple wire

5 pcs Reference materials

5 boxes Crayons (8 pcs/box)

ESTABLISH FARM PRODUCTION PLAN

1 pair Scissor 5 units Computer with printer, 10 pcs Marking pen

1 pc Stapler 1 set Portable speaker and 10pcs Marking pen (white

5 Calculators 25 pcs Notebook

5 pcs Masking tape (1 inch)

100 pcs Manila paper

2 reams Bond paper

1 box Staple wire

5 pcs Reference materials

5 boxes Crayons (8 pcs/box)

5 pcs Masking tape (1 inch)

100 pcs Manila paper

2 reams Bond paper

1 box Staple wire

5 pcs Reference materials

5 boxes Crayons (8 pcs/box)

5 pcs Masking tape (1 inch)

100 pcs Manila paper

2 reams Bond paper

1 box Staple wire

5 pcs Reference materials

5 boxes Crayons (8 pcs/box)

A. Building (permanent) 125.00

Student/Trainee Lecture 2.00 x 1.00 per 2.00 per 50.00

Learning Resource Center 3.00 x 5.00 15.00 15.00

Activity Room 30.00

Note: * Access to and use of equipment/facilities can be provided through cooperative

TRAINER QUALIFICATIONS FOR PROCESSED FOOD AND BEVERAGES SECTOR

Trainers who will deliver the training on

➢ Must be a holder of NTTC I (NC + TM1) in Agroentrepreneurship NC II and

*Note: Consider iWER guidelines (apprenticeship) in

BASIC COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

NOMINAL DURATION : 4 hours

PREREQUISITE : Receive and Respond to Workplace Communication. (NCI)

SUMMARY OF LEARNING OUTCOMES:

LO1. Obtain and convey workplace information

1. Specific relevant information is accessed from appropriate sources.

Effective verbal and non-verbal communication

The students/ trainees must be provided with the following: