COMPETENCY BASED LEARNING MATERIAL

Sector: AGRI-FISHERY SECTOR

Qualification Title: ORGANIC AGRICULTURE PRODUCTION

NC II

Unit of Competency: Prepare for the production of various

concoction and extracts

Module Title: Preparing for the production of various

concoction and extracts

Technical Education and Skills Development Authority

KING ASIA TECHNOLOGICAL INSTITUTE
HOW TO USE THIS COMPETENCY BASED MATERIAL

Welcome to the Module in Preparing for the various concoctions

and extracts. This module contains training materials and activities for you
to complete.

The unit of competency “Preparing for the various concoctions and

extracts contain knowledge, skills and attitudes required for Organic
Agriculture Production. It is one of the specialized modules at National
Certificate level (NCII).

You are required to go through a series of learning activities in order

to complete each learning outcome of the module. In each learning outcome
are Information Sheets and Resources Sheets (Reference Materials for
further reading to help you better understand the required activities.) Follow
these activities on your own and answer the self-check at the end of each
leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator
for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in
this learner’s guide because you have:
• been working for some time
• Already completed training in this area.

If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to him/her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification or Certificate of Competency from previous training, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/s of competency they may become part of the evidence you can present
for RPL. If you are not sure about the currency of your skills, discuss this
with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your trainer or assessor. A Record
of Achievement is also provided for your trainer to complete once you
complete the module.

This module was prepared to help you achieve the required

competency in Prepare for the various concoctions and extracts. This will
be the source of information for you to acquire knowledge and skills into his

Trainers
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Methodology Level Date Revised:
I February 2012 Page 2 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
particular trade independently and at your own pace, with minimum
supervision or help from your instructor.

• Talk to your trainer and agree on how you will both organize the
Training of this unit. Read through the module carefully. It is
divided into sections, which cover all the skills, and knowledge you
need to successfully complete this module.
•Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check.
Suggested references are included to supplement the materials
provided in this module.
• Most probably your trainer will also be your supervisor or manager.
He/She is there to support you and show you the correct way to do
things.
• Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that
you listen and take notes.
•You will be given plenty of opportunity to ask questions and practice
on the job.
• Make sure you practice your new skills during regular work shifts.
This way you will improve both your speed and memory and also
your confidence.
•Talk to more experienced workmates and ask for their guidance.
•Use the self-check questions at the end of each section to test your
own progress.

When you are ready, ask your trainer to watch you perform the
activities outlined in this module. As you work through the activities, ask for
written feedback on your progress. Your trainer keeps feedback/pre-
assessment reports for this reason. When you have successfully completed
each element, ask your trainer to mark on the reports that you are ready for
assessment.

When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange an
appointment with registered assessor to assess you. The results of your
assessment will be recorded in your Competency Achievement Record.

Trainers
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Methodology Level Date Revised:
I February 2012 Page 3 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 ORGANIC AGRICULTURE PRODUCTION NCII
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1. Raise Organic Chicken Raise Organic Chicken

Produce Organic Produce Organic

2. Vegetable Vegetable

Produce Organic Produce Organic

3.
Fertilizer Fertilizer

Produce Organic Produce Organic

4. concoctions and concoctions and
extract extract

Trainers
Date Developed: Document No. NTTA-TM1-07
July 2010 Issued by:
Methodology Level Date Revised:
I February 2012 Page 4 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
 MODULE CONTENT

UNIT OF COMPETENCY: PRODUCE ORGANIC CONCOCTIONS

AND EXTRACTS

MODULE TITLE: PRODUCING VARIOUS CONCOCTIONS AND

EXTRACTS

MODULE DESCRIPTOR: 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.

NOMINAL DURATION: 24 HOURS

LEARNING OUTCOMES:
Upon completion to this module, the students/trainees will be able
to::
1. Prepare for the production of various concoctions and extracts
2. Process concoctions and extracts
3. Package concoctions and extracts

ASSESSMENT CRITERIA:

1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic chemicals
3. Tools, materials and equipment used are cleaned, freed from
contaminations and must be of “food grade” quality
4. Personal hygiene are observed according to OHS procedures.
 Summary of Learning Outcomes
LEARNING OUTCOME NO. 1 PREPARE FOR THE
PRODUCTION OF VARIOUS
CONCOCTIONS AND EXTRACTS
Assessment Criteria

1. Work and storage areas are

cleaned, sanitized and secured.
2. Raw materials used are cleaned
and freed from synthetic chemicals
3. Tools, materials and equipment
used are cleaned, freed from
contaminations and must be of
“food grade” quality
4. Personal hygiene are observed
according to OHS procedures.
Contents

1. Types of Concoctions
2. Uses/Benefits of
Concoctions
3. Tools, Materials and
Equipment in the Preparation
of Concoctions
4. Procedure in Preparing FPJ,
FFJ, FAA/KAA/BAA, IMO,
OHN, LABS/LAS, CalPhos,
Attractant and Repellent in
accordance with the Good
Manufacturing Practices
5. Checklist of allowed
materials based on Appendix
2 of PNS
6. Principles of 5S and 3Rs
Conditions: The trainee must be provided with the following:

The students/trainees must be provided with the following:

 tools:
- plastic pail with cover (3 L capacity)
- chopping board
- weighing scale, 2 kilo capacity
- plastic pail without cover
- strainer or nylon screen, fine mesh net
- storage container with cap (1.5 L capacity)
- stone (weight), 0.5 kg
- knife
- marker pen
 - masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split-open or plastic tray
- waste can
 training equipment
- LCD projector with screen
- desktop computer or laptop
ASSESSMENT METHOD

 Written Examination
 Oral Questioning
 Demonstration
 Learning Experiences

Learning Outcome 1
PREPARE FOR THE PRODUCTION OF VARIOUS
CONCOCTIONS AND EXTRACTS

Learning Activities Special Instructions

Read information sheet no. 4.1-1
Types of concoctions
Answer self-check no. 4.1-1
Compare to answer key
Trainees are required to accomplish
the learning activities of the
following competencies of Produce
Organic Concoction and Extract
(Organic Agriculture) NCII.

Read information sheet no. 4.1-2

Uses/ benefits of concoctions The trainees should follow all
specific learning activities in order
Answer self-check no. 4.1-2 to evaluate the knowledge base on
Compare to answer key the qualification.

Read information sheet no. 4.1-3 Trainees must be address all the
Tools, Materials and Equipment in learning activities to as well as the
the preparation of concoctions knowledge and skills of the
trainees.
Answer self-check no. 4.1-3
Compare to answer key

Read information sheet no. 4.1-4

Procedure in preparing
FFJ,FPJ,FAA/KAA, IMO, OHN,
LABS/LAS, CalPHOS, Attractant
and repellant I accordance with
the good manufacturing practices
Answer self-check no. 4.1-4
Compare to answer key

Perform task sheet no. 4.1-4

Read information sheet no. 4.1-5

Checklist of allowed materials based
on appendix 2 of PNS
Answer self-check no. 4.1-5
Compare to answer key

Read information sheet no. 4.1-6

Principles of 5S and 3Rs
Answer self-check no. 4.1-6
Compare to answer key