SESSION PLAN

Sector : AGRI-FISHERY
Qualification : ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency : PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Module Title : PRODUCING ORGANIC CONCOCTIONS AND EXTRACTS

Learning Outcomes:
LO 1 : PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS
LO 2 : PROCESS CONCOCTIONS
LO 3 : PACKAGE CONCOCTIONS
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
Individualized
study Read information sheet 4.1- Answer the self- Compare your
1 on Types of Concoctions check 4.1-1 on Types answers to the CBLM, Brochures, Fliers, 1 hour
of Concoctions answers key 4.1-1
Types of
Concoctions Lecture-
Discussion for clarification
Discussion 30 mins
and understanding
Virtual games
Offline Games on types of
on concoctions 1hr
concoctions
Individualized
Answer the self-
study Discuss topic on Compare your
check 4.1-2 on
Uses/Benefits of answers to the CBLM, Brochures, 3 hours
Uses/Benefits of
Concoctions answers key 4.1-2
Concoctions
Uses/Benefits
Lecture-
of Concoctions
Discussion

Virtual games
on concoctions

Individualized Watch Video on Tools, Answer the self- Compare your CBLM, Brochures 3 hours
study Materials and Equipment in check 4.1-3 on Tools, answers to the training equipment:
the Preparation of Materials and answers key 4.1-3 - LCD projector with screen
Tools, Materials Concoctions Equipment in the -desktop computer or laptop
 - printer
reference materials
Preparation of
- hard copy of the procedure
Concoctions
in preparing various
and Equipment concoctions
in the Lecture-
Preparation of Discussion
Concoctions
Clean the
materials used
during the
production of
concoctions
LO 2: PROCESS CONCOCTIONS
Identification
and Collection Read information 4.2-1 on
of the Right Identification and
Compare your
Kind of Raw Collection of the Right Kind Answer the self-
Individualized answers to the CBLM, Brochures,
Materials in of Raw Materials in check 4.2-1 1 hour
Study answers key 4.2-1 references
Producing Producing Concoction
Concoction

Discuss topic on Concept of Compare your

Lecture- Answer the self-
Fermentation answers to the 1 hour
Discussion check 4.2-2
answers key 4.2-2
Concept of
Observe demo on Perform Task Sheet Evaluate task using CBLM, Brochures,
Fermentation
Preparation of Fermented 4.2-1 on Preparation Performance Criteria references
Demonstration Plant Juice of Fermented Plant Checklist 4.2-1 on 4 hours
Juice Preparation of
Fermented Plant Juice
Methods in Read information sheet 4.2- CBLM, Brochures fliers
preparing and Compare your
Individualized 3 on Methods in preparing Answer the self- 1 hour
harvesting answers to the
Study and harvesting various check 4.2-3
various answers key 4.2-3
concoctions
concoctions Read information sheet 4.2-
Compare your
Video 3 on Methods in preparing Answer the self- 1 hour
answers to the
Presentation and harvesting various check 4.2-3
answers key 4.2-3
concoctions
Demonstration Observe demo on Methods Perform Job Sheet Evaluate Job using 4 hours
in Preparing various 4.2-1 on Preparation Performance Criteria
concoctions of Fermented Plant Checklist 4.2-2 on
Juice Preparation of
 Fermented Plant Juice
LO 3: PACKAGE CONCOCTIONS
Importance of Compare your
Individualized Read information 4.3-1 on Answer the self- CBLM, Brochures,
Tagging answers to the 1 hour
Study Importance of Tagging check 4.3-1 references
answers key 4.3-1
Sanitizing Compare your
Lecture- Observe demo on Sanitizing Answer the self- CBLM, Brochures,
concoctions answers to the 1 hour
Discussion concoctions check 4.3-2 references,
answers key 4.3-2
Compare your
Packages Video Watch Video on Packages Answer the self-
answers to the CBLM, Brochures 3 hours
concoctions Presentation concoctions check 4.3-3
answers key 4.3-3
C. ASSESSMENT PLAN
 Written Test
 Demonstration
D. TEACHER’S SELF-REFLECTION OF THE SESSION
The use of CBLM aids in the workshop and training resources reinforces and aids in the understanding of the lesson likewise performing those activities
will give opportunity for them to be prepared on the job.

Prepared by: Reviewed / Approved by:

FLORENA D. DOLORZO NOVI

Trainer Supervisor