SELF-ASSESSMENT CHECKLIST

for
ORGANIC AGRICULTURE PRODUCTION NCII

INSTRUCTION: This Self-Check Instrument will give your trainer a data

that is essential in designing a training plan for you. Please check the
appropriate box of your answer to each of the questions below.

Date Developed: Document No.

September 23, 2020 Issued by:
Organic Date Revised:
Page 1 of 22
Agriculture
Developed by:
Production NCII
Jenefer D. Alviola
Revision #
 YES NO
CAN I?...
BASIC COMPETENCIES

1. PARTICIPATE IN WORKPLACE COMMUNICATION

1.1 Obtain and convey workplace information? /
1.2 Participate in workplace meetings and discussions? /

1.3 Complete relevant work related documents? /

2. WORK IN A TEAM ENVIRONMENT /

2.1 Describe team role and scope? /
2.2 Identify own role and responsibility within team? /
2.3 Work as a team member? /
3. PRACTICE CARRIER PROFESSIONALISM /
3.1 Integrate personal objectives with organizational goals? /
3.2 Set and meet work priorities? /

3.3 Maintain professional growth and development? /

4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURE
4.1 Identify hazards and risks? /
4.2 Evaluate hazards and risks? /
4.3 Control hazards and risks /

4.4 Maintain OHS awareness /

COMMON COMPETENCIES /
1. APPLY SAFETY MEASURE IN THE FARM OPERATION
1.1 Determine areas of concern for safety measures? /
1.2 Apply appropriate safety measures? /
1.3 Safe keep/dispose tools, materials and outfit? /
2. Use Farm Tools and Equipment?
2.1 Select and use farm tools? /
2.2 Select and operate farm equipment? /
2.3 Perform preventive maintenance? /
3. Perform estimation and calculation?
3.1 Perform estimation? /
3.2 Perform basic workplace calculation? /
4. Develop and update industry knowledge?
4.1 Seek information on the industry? /
4.2 Update industry knowledge? /
5. PERFORM RECORD KEEPING
5.1 Carry out inventory activities? /
5.2 Maintain production record? /
5.3 Prepare financial records+ /
CORE COMPETENCIES Date Developed: Document No.
1. RAISE ORGANIC CHICKENSeptember 23, 2020 Issued by:
Organic Date Revised:
1.1 Select healthy stocks and suitable housing? /
Page 2 of 22
1.2 Set-up cageAgriculture
equipment? Developed by: /
Production NCII
1.3 Feed chicken? Jenefer D. Alviola /
1.4 Grow and harvest chicken? Revision #
2. PRODUCE ORGANIC VEGETABLES
 Prepared by:

JENEFER D. ALVIOLA

Date Developed: Document No.

September 23, 2020 Issued by:
Organic Date Revised:
Page 3 of 22
Agriculture
Developed by:
Production NCII
Jenefer D. Alviola
Revision #
 DETERMINING AND VALIDATING TRAINEES CURRENT
COMPETENCY/IES
Identify Current Competencies acquired related to Job/Occupation and
Indicate Proof of Evidence
CURRENT COMPETENCIES PROOF OF EVIDENCE
 Certificate of Competency
(COC) in Raising Organic
RAISE ORGANIC CHICKEN Chicken
 Certificate of Training
 Certificate of Employment
 Certificate of Competency
(COC) in Producing Organic
PRODUCE ORGANIC VEGETABLES Vegetables
 Certificate of Training
 Certificate of Employment
 Certificate of Competency
(COC) in Producing Organic
PRODUCE ORGANIC FERTILIZER
Fertilizer
 Certificate of Training
 Certificate of Employment
 Certificate of Competency
(COC) in Producing Organic
PRODUCE ORGANIC
Concoctions and Extracts
CONCOCTIONS AND EXTRACTS
 Certificate of Training
 Certificate of Employment

Prepared by:

JENEFER D. ALVIOLA

Date Developed: Document No.

September 23, 2020 Issued by:
Organic Date Revised:
Page 4 of 22
Agriculture
Developed by:
Production NCII
Jenefer D. Alviola
Revision #
 COMPAIRING AND CROSS MATCHING OF COMPETENCIES

Current Competencies
Select healthy stocks of
chicken and suitable
housing
Set-up cage equipment
or chicken
Feed chicken
Grow and harvest
chicken
Establish nursery for
organic vegetable
Plant vegetables
seedlings
Perform plant care and
management
Perform harvest and
post-harvest activities
Prepare composting
area and raw materials
Compost and harvest
fertilizer
Required Units of
Training
Competency/Learning
Gaps/Requirements
Outcomes
Select healthy stocks
of chicken and suitable
housing
Set-up cage equipment
or chicken
Feed chicken
Grow and harvest
chicken
Establish nursery for
organic vegetable
Plant vegetables
seedlings
Perform plant care and
management
Perform harvest and
post-harvest activities
Prepare composting
area and raw materials
Compost and harvest
fertilizer
Prepare for the Prepare for the
production of various production of various
concoction concoction

Process concoctions Process concoctions

Package concoctions Package concoctions

Prepared by:

JENEFER D. ALVIOLA
Trainer

Date Developed: Document No.

September 23, 2020 Issued by:
Organic Date Revised:
Page 5 of 22
Agriculture
Developed by:
Production NCII
Jenefer D. Alviola
Revision #
 TRANSLATE THE TRAINING GAP INTO APPROPRIATE
TRAINING REQUIREMENT

Module
Gaps Title/Module for Duration
Instruction
Prepare for the Preparing for the
production of various production of various 7hrs
concoction concoction

Process concoctions Processing concoctions 12 hrs

Package concoctions Packaging concoctions 5hrs

JENEFER D. ALVIOLA
Trainer

Date Developed: Document No.

September 23, 2020 Issued by:
Organic Date Revised:
Page 6 of 22
Agriculture
Developed by:
Production NCII
Jenefer D. Alviola
Revision #
 TRAINING PLAN
Qualification Title: 24 hours ORGANIC AGRICULTURE PRODUCTION NC II

Trainees Facilities/
Training Mode of Assessment
Training Staff Tools and Venue Date
Activity/Task Training Arrangement
Requirements Equipment

Industry Orientation and October 1,

Orientation briefing of LAO 2021
policies and Donnabelle S. Lao Laptop 8:00 am to
CEO Integrated
regulations of DLP 5:00 pm
Farm Inc.,
the industry Eman
Bansalan
Work
assignment

Site tour

Secure and Supervised LAO Observation October 2,

sanitize workplace Industrial TOOLS & Integrated Interview 2021
Prepare for the area Training EQUIPMENTS: Farm Inc., Practical
production of (SIT) Plastic pail Eman AM:
Demonstration
various Prepare and clean Wooden ladle Bansalan
concoction such raw materials to with 8:00-11:00
Jenefer D. Alviola Manila paper or
as: be used and Trainer cheese cloth Questioning
ensure that free PM:
String or rubber
1. Fermented from synthetic bands Weighing
Fruit Juice-FFJ) 1:00-4:00
chemicals scale Chopping
board, Knife
2. Fish Amino Clean and ensure Marker Strainer
Acid (FAA) tools, materials or nylon screen
and equipment are Stone (weight)
3. Oriental free from
Herbal Nutrient- contaminations RAW
OHN) and must be of MATERIALS:
“food grade” A. For Natural
4. Natural quality Growth
Calcium Enhancer-
Phosphate Micro- Observe Personal Fermented Plant
nutrients hygiene according Juice (FPJ)
(CALPHOS) to OHS procedures -At least three
kinds of plants
5. Beneficial but not limited to
Microorganism kangkong, camote
tops, alugbati,
6. Natural malunggay,
Enzymes (Lactic
banana trunks,
Acid Bacteria
bamboo shoots
Serum-LABS)
and other fast
growing green
plants

- Molasses/
mascuvado/
brown sugar
- Natural Taste
Enhancer

B. For
Fermented Fruit
Juice (FFJ)
- Ripe and sweet
fruits but not
limited to banana,
papaya,
watermelon,
ampalaya ,
tomato.
-Molasses/
mascuvado/
brown sugar
C. For Kuhol /
Fish Amino Acid
(KAA/FAA)
- Trash Fish and
gills, scales, offal
of big fishes,
golden kuhol
meat -Molasses/
mascuvado/
brown sugar -
Natural Immune
Booster

D. For Oriental
Herbal Nutrient
(OHN)
-Garlic, ginger,
-Pure coconut
vinegar
-Mascuvado

E. For Natural
Calcium
Phosphate Micro
Nutrients
(CALPHOS)
-animal bones,
egg shell, sea
shell, kuhol shell
- Natural vinegar

F. Beneficial
Microorganism
-1 kl. cooked, cool
rice
-Molasses/
mascuvado/
crude sugar

G. For
Natural Enzymes
Lactic Acid
Bacteria Serum
(LABS)
-900 ml. fresh
milk
-100 ml clear
liquid from
fermented rice
- 1liter molasses/
brown sugar/
mascuvado
 Prepare raw
materials in
accordance with
enterprise
practice. October

Fermentation NOTE: 3-4, 2021

period is set based
LAO Observation 1st day
Process on enterprise Use all the 8:00am-
practice. Jenefer D. Alviola Raw Materials, Integrated Interview
concoctions SIT Farm, Practical 4:00pm
Trainer Tools and
Ferment various Equipments Eman Demonstration
concoctions listed above Bansalan with
following to Questioning 2nd day
organic practices.
8:00am-
Harvest 12:00pm
concoctions based
on fermentation
period of the
concoction.

Package Put and pour SIT LAO Observation October

concoctions concoctions in Concotions, Integrated Interview
sanitized bottles Sterilized Farm, Practical 5, 2021
and containers. packaging Eman Demonstration
containers, Bansalan with 8:00 am-
Label and tag Sealer Questioning 2:00pm
packaged Labelling
concoctions in material,
accordance with Marking pen,
enterprise
practice.

Store packaged
concoctions in
appropriate place
and temperature
 following organic Jenefer D. Alviola
practices. Trainer

Record produce of
concoctions using
enterprise
procedures.

Prepared by

CJENEFER D. ALVIOLA
OA NCII Trainer Noted by:

MARK JUNE GOMEZ

Approved by: School President
DONNABELLE S. LAO
CEO

TRAINEE’S PROGRESS SHEET

Name : Joan C. Torres Trainer : Jenefer D. Alviola

Qualification : BPP NC II Nominal Duration : 24 hours
Units of Competency/ Training Date Date Trainee’s Supervisor
Training Activity Initial
learning Outcomes Duration Started Finished Rating ’s Initial

Secured and sanitized workplace area

Prepared and cleaned raw materials

to be used and ensure that free from
Prepare for the synthetic chemicals October October
production of various 7 HRS 2, 2021 2, 2021 C
concoction Cleaned and ensured tools, materials 8:00am 4:00pm
and equipment are free from
contaminations and must be of “food
grade” quality

Observed Personal hygiene according

to OHS procedures
Prepared raw materials in accordance
with enterprise practice.
Octobe
Fermentation period was set based on r
Process enterprise practice. October 4,
concoctions 3, 2021
12 HRS C
Fermented various concoctions 2021
following to organic practices. 12:00 pm
8:00am
Harvested concoctions based on
fermentation period of the concoction.

Package concoctions Putted and poured concoctions in 5 HRS Octobe October C

sanitized bottles and containers. r 5, 2021
2:00pm
Labelled and tagged packaged 5,
concoctions in accordance with 2021
enterprise practice. 8:00
am
Stored packaged concoctions in
appropriate place and temperature
 following organic practices.

Recored produce of concoctions using

enterprise procedures.

Total

Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical rating.
 TRAINEE’S RECORD BOOK

Instructions:

This Trainees’ Record Book (TRB) is intended to serve as record of all

accomplishment/task/activities while undergoing training in the industry. It will eventually
become evidence that can be submitted for portfolio assessment and for whatever purpose
it will serve you. It is therefore important that all its contents are viably entered by both the
trainees and instructor.

The Trainees’ Record Book contains all the required competencies in your chosen
qualification. All you have to do is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the training program and to be
taken up in the school and with the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks” column regarding the outcome of
the task accomplished by the trainees. Be sure that the trainee will personally accomplish
the task and confirmed by the instructor.

It is of great importance that the content should be written legibly on ink. Avoid any
corrections or erasures and maintain the cleanliness of this record.

This will be collected by your trainer and submit the same to the Vocational
Instruction Supervisor (VIS) and shall form part of the permanent trainee’s document on
file.

TRAINEE’S RECORD BOOK

Trainee’s No.2021-09

NAME : JOAN C. TORRES

QUALIFICATION : Organic Agriculture Production NC II

TRAINING DURATION : 24 Hrs.

TRAINER : JENEFER D. ALVIOLA

Unit of Competency 4: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

 Learning Task/Activity Date Instructors
Required Accomplished Remarks
Outcome

Secured and sanitized

workplace area

Prepared and cleaned

raw materials to be
used and ensure that
free from synthetic October
Prepare for the
chemicals
production of 2, 2021
various Cleaned and ensured
concoction tools, materials and
equipment are free
from contaminations
and must be of “food
grade” quality

Observed Personal
hygiene according to
OHS procedures
Prepared raw materials
in accordance with
enterprise practice.

Fermentation period
was set based on
enterprise practice.
Process October 4,
concoctions Fermented various 2021
concoctions following
to organic practices.

Harvested concoctions
based on fermentation
period of the
concoction.

Putted and poured

concoctions in
sanitized bottles and
containers.

Labelled and tagged

packaged concoctions
in accordance with
enterprise practice. October 4,
Package
2021
concoctions Stored packaged
concoctions in
appropriate place and
temperature following
organic practices.

Recored produce of
concoctions using
enterprise procedures.
 __________________ ___________________

Trainee’s Signature Trainer’s Signature

 MEMORANDUM OF AGREEMENT

KNOW ALL BY MEN BY THESE PRESENTS:

This Memorandum of Agreement is entered into by and

between the KUGIHANDS SCHOOL OF ORGANIC AGRICULTURE , a duly
registered educational institution, with postal address COLORADO, DIGOS DAVAO
DEL SUR ,FIRST PARTY”, Trainees/ Students referred herein after as the
“PRACTICUMER” and the LAO INTEGRATED FARM INCORPORATED, a duly
registered ORGANIC FARM with postal address at EMAN, BANSALAN, DAVAO DEL
SUR as represented by DONABELLE LAO, CHIEF EXECUTIVE OFFICER referred
hereinafter as the “SECOND PARTY”.

W I T N E S S E T H:

 That the FIRST PARTY formally endorse ORGANIC AGRICULTURE trainee

who are currently enrolled in ORGANIC AGRICULTURE PRODUCTION NCII
during the regular school term in accordance with the existing curriculum in
KUGIHANDS SCHOOL OF AGRICULTURE. That the SECOND PARTY shall
accept and accommodate the recommended student to the FIRST PARTY for
On the Job Training and instructions with provisions for adequate and
appropriate materials, facilities, and other work related experiences.

 That the second party shall not claim any form of pecuniary or financial
obligations for the FIRST PARTY arising from or in connection with the
conduct of the “ OJT”. However, the student may be required to pay or
indemnify the SECOND PARTY for damages which the former has inflicted
on the properties of the latter.

 That the trainees/students have to render at least Eighty (80) hours

respectively. The SECOND PARTY shall exercise direct control and
supervision of the trainees/ students while they are in the workplace
according to the Restaurant’s Code Discipline; The trainees/students will
abide with the company’s rules and regulations and will comply with the
imposed guidelines, otherwise, his/her on the job training program will be out
short
 That the SECOND PARTY shall assign the students to undertake and
perform Practicum Training Activities which are related to Restaurant works
and Management;
  That the trainees/students shall not be required to perform other activities
or functions not related to Restaurant works and Management;

 That the student shall not be assigned to undergo Practicum Training

beyond Davao del sur area without prior notice to the FIRST PARTY, and
without prior consent from his/her parent/s or guardian/s;

 That the SECOND PARTY is not obliged to compensate or remunerate the

trainees/ students for the services while on the tour of duty. Nothing in this
Memorandum of Agreement shall be construed, as establishing an
Employer-Employee relationship between the SECOND PARTY and the
trainees/ students;

 That the SECOND PARTY shall submit to the FIRST PARTY, during the last
on- the- job training day of every area of assignment of the trainee/student,
the prescribed JOB EVALUATION REPORT AND PERFORMANCE RATING of
the trainee/student and the latter’s tour of the duty;

 That the SECOND PARTY has the right to cancel the trainee/student On-The
Job Training Program;

 That the term of this agreement will be one (1) year from October, 2021 until
October, 2022.

 That this agreement may be renewed by parties prior to the end of its term;

 That should any of the parties wishes to terminate this agreement prior to
the expiration of its term, it should notify the other parties one (1) month
before the supposed date of expiration.

IN WITNESS WHEREOF, we hereunto affixed our signatures this 1 st day of October

in Digos, Davao del Sur.

KUGIHANDS SCHOOL OF LAO INTEGRATED FARM

ORGANIC AGRICULTURE INCORPORATED
 FIRST PARTY: SECOND PARTY:

MARK JUNE GOMEZ DONNABELLE LAO

School President Branch Manager

Signed in the presence of:

CHARITY C. LASPNAS MARLYN DELA CRUZ

PDO Asst. Manager

ACKNOWLEDGMENT

BEFORE ME, this 1st day of October 2021, in the City of Digos, personally appeared
the following:

NAME COMMUNITY TAX CERT. # DATE/PLACE ISSUE

DONNABELE LAO 154530190 01-15-21/Digos City

MARK JUNE GOMEZ 14569768 02-16-21/ Digos City

Known to me to be the same persons who executed the foregoing

instrument, and they acknowledged to me that the same is true and voluntary and
free act and deed.

This Memorandum of Agreement which consists of Four (4) pages including

this page, on which this acknowledgment is written, is duly signed by the parties
on each and every page thereof and sealed with my notarial seal.

IN WITNESS WHEREOF, I have set my hand,

the day, year, and place above written.

NOTARY PUBLIC

DOC. NO
PAGE NO.
BOOK NO.
SERIES OF 20yj/
 TRAINING SESSION EVALUATION FORM

TRAINERS/ Poor/ Very

INSTRUCTORS Unsa Fair/ Good/ Good/ Outstan-
- Satis- Adequat Very ding
tisfac factory e Satisfac
Name of Trainer: tory 2 3 -tory 5
ALVIOLA, JENEFER D. 1 4
1. Orients trainees
about CBT, the use
/
of CBLM and the
evaluation system
2. Discusses clearly
the unit of
competencies and
/
outcome to be
attained at the start
of every module
3. Exhibits mastery of
the subject/course
/
he/she is teaching
4. Motivates and elicits
active participation
from the students or /
trainees
5.
6. Instill value of safety
and orderliness in
the classrooms and /
workshops
7. Instill value of safety
and orderliness in
the classrooms and /
workshops
8. Instills good
grooming and /
hygiene
9. Instill value of time /
10. Quality of
/
while teaching
11. Clarity of
language/dialect /
used in teaching
12. Provides extra
 attention to trainees
and students with
/
specific learning
needs
13. Attends
classes regularly /
and promptly
14. Shows energy
and enthusiasm /
while teaching
15. Maximizes use
of training supplies /
and materials
16. Dresses
/
appropriately
17. Shows
/
empathy
18. Demonstrates
/
self-control

Very
Poor/ Fair/ Good/ Good/ Outstan
Unsa- Satis- Adequ Very - ding
PREPARATION
tisfactory factory ate Satisfac
1 2 3 -tory 5
4
1. Workshop layout
conforms with the
components of a CBT /
workshop
2. Number of CBLM is
/
sufficient
3. Objectives of every
training session is well
/
explained
4. Expected
activities/outputs are /
clarified
Very
Poor/ Fair/ Good/ Good/ Outstan
Unsa- Satis- Adequ Very - ding
DESIGN AND DELIVERY
tisfactory factory ate Satisfac
1 2 3 -tory 5
4
1. Course contents are
sufficient to attain /
objectives
2. CBLM are logically /
organized and
 presented
3. Information Sheet are
comprehensive in
providing the required /
knowledge
4. Examples,
illustrations and
demonstrations help /
you learn
5. Practice exercises like
Task/Job Sheets are
sufficient to learn /
required skills
6. Valuable knowledge
are learned through
the contents of the /
course
7. Training
methodologies are
/
effective
8. Assessment Methods
and evaluation system
are suitable for the
/
trainees and the
competency
9. Recording of
achievements and
/
competencies
10. Feedback about
the performance of
learners are given /
immediately
Very
Poor/ Fair/ Good/ Good/ Outstan
TRAINING Unsa- Satis- Adequ Very - ding
FACILITIES/RESOURCES tisfactory factory ate Satisfac
1 2 3 -tory 5
4
1. Training Resources
/
are adequate
2. Training Venue is
conducive and
appropriate /

3. Equipment, Supplies,
/
and Materials are
Sufficient
4. Equipment, Supplies,
 and Materials are
Suitable an /
appropriate
5. Promptness in
providing Supplies /
and Materials

Very
Fair/Sa Good/ Good/V
Poor/Uns Outstan
tisfacto Adequ ery
SUPPORT STAFF atisfactory ding
ry ate Satisfac
1
2 3 tory
5
4
1. Support Staff are
/
accommodating

Comments/ Suggestions:

Trainers were rated very satisfactory in almost all

Trainers were able to deliver the information needed for the training,
however, the trainers need to motivate more the trainees in order to grasp
the content of the training. ___

PROGRAM EVALUATION AND

INTERPRETATION AND ANALYSIS

RATER A
Very
Poor/ Fair/ Good/ Good/
Outstandi
Unsatisfactor Satisfac Adequa Very
PREPARATION ng
y tory te Satisfacto
1 2 3 ry
5
4
1. Workshop X
layout
conforms
with the
component
s of a CBT
 workshop
2. Number of
CBLM is X
sufficient
3. Objectives
of every
training
X
session is
well
explained

4. Expected
activities/o
X
utputs are
clarified

RATER B
Poor/ Fair/ Good/ Very
Unsatisfactor Satisfactor Adequat Good/ Outstandin
y y e Very g
PREPARATION 1 2 3 Satisfactor
y 5
4
1. Workshop
layout
conforms with
the X
components
of a CBT
workshop
2. Number of
CBLM is X
sufficient
3. Objectives of X
every training
 session is well
explained
4. Expected
activities/out
puts are X
clarified

RATER C

Very
Poor/ Good/
Fair/ Good/ Outstandin
Unsatisfacto Very
PREPARATION Satisfactory Adequate g
ry Satisfacto
2 3
1 ry
5
4
1. Worksho
p layout
conforms
with the
X
compone
nts of a
CBT
workshop
2. Number
of CBLM
X
is
sufficient
3. Objective
s of every
training
X
session is
well
explained
4. Expected
activities/
outputs X
are
clarified

Average Ratings
Rating Item Rating Item Rating Item Rating Item
RATER
No. 1 No. 2 No. 3 No. 4
A 4 4 4 4
B 3 4 4 4
C 4 4 4 4
 TOTAL 11 12 12 12
Average
11/3 = 3.66 12/3 = 4.00 12/3 = 4.00 12/3 = 4.00

1. Total points = 6 2. 14/3 = 4.00

Number of Rater = 3 3. 12/3 = 4.00
Average = Total points 4. 12/3 = 4.00
Number of Rater
Average = 11/3
Average = 3.66

PREPARATION Average
1. Workshop layout
Conforms with the components 3.66
of a CBT workshop
2. Number of CBLM is sufficient 4.00
3. Objectives of every training
4.00
session is well explained
4. Expected activities/outputs are
4.00
clarified

Range:
1.0 - 1.49 = Poor/Unsatisfactory
1.50 – 2.49 = Fair/Adequate
2.50 – 3.49 = Good/ Satisfactory
3.50 – 4.49 = Very Good/ Very Satisfactory
4.50 – 5. 00 = Outstanding

General Interpretation:

The program was successfully implemented with a very

satisfactory rating in all four areas. It means that all the training
preparations were very satisfactorily done.

Recommendation:

Maintain the remarkable performance, just do more focus in

areas rated satisfactory and make some improvements for outstanding
level of performance.