SESSION PLAN

Sector : Agriculture and Fishery

Program Title : Organic Agriculture Production NC II

Unit of Competency Covered : Produce Organic Concoctions and Extracts

Module Title : Producing Organic Concoctions and Extracts

Stakeholders : LGU’s, PNP and Barangay Officials

Objective : At the end of the training, they should be able

to;
 Prepare production of concoctions and
extracts
 Process various concoction and extracts
 Package of various concoctions and
extracts

Learning Outcomes : 1. Prepare for the production of various

concoctions and extracts
2. Processing and packaging concoctions and
extracts

Introduction : This unit refers to prepare for the production,

processing and packaging various concoctions.

A. Learning Activities

LO1. Prepare for the production of various concoctions and extracts

Learning Methods Presentati Practice Feedback Resources Time

Content on
Types of Demonstration Read Answer Compare Informatio
Concoctions Self-faced informatio self- to answer n Sheet
n sheet check key Self-check
4.1-1 4.1-1 Answer 12
Preparing key hrs.
for the
Production
of Various
Concoction
s and
Extracts
Uses of Demonstration Read Answer Compare Informatio
Concoctions Self-faced informatio self- to answer n Sheet
n sheet check key Self-check
4.1-2 Uses 4.1-2 Answer
 of key
Concoction
s
Application Demonstration Read Answer Compare Informatio
of Self-faced informatio self- to answer n Sheet
Concoction n sheet check key Self-check
4.1-3 4.1-3 Answer
Applicatio key
n of
Concoction

LO 2. Process and Package Concoctions and Extracts

Learning Methods Presentatio Practic Feedbac Resources Tim

Content n e k e
Identificatio Demonstratio Read Answer Compare Informatio
n and n information self- to n Sheet
collection of Self-faced sheet 4.2-1 check answer Self-check
right kind of Identificatio 4.2-1 key Answer 12
raw n and key hrs.
materials collection of
right kind of
raw
materials
Methods of Demonstratio Read Answer Compare Informatio
processing n information self- to n Sheet
concoctions Self-faced sheet 4.2-2 check answer Self-check
Methods of 4.2-2 key Answer
processing key
concoctions
Proper Demonstratio Read Answer Compare Informatio
harvesting n information self- to n Sheet
of fermented Self-faced sheet 4.2-3 check answer Self-check
materials Proper 4.2-3 key Answer
harvesting key
of fermented
materials
Packaging Demonstratio Read Answer Compare Informatio
concoctions n information self- to n Sheet
Self-faced sheet 4.2-4 check answer Self-check
Packaging 4.2-4 key Answer
concoctions key
Labelling Demonstratio Read Answer Compare Informatio
and n information self- to n Sheet
recording of Self-faced sheet 4.2-5 check answer Self-check
bottled Labelling 4.2-5 key Answer
concoctions and key
recording of
bottled
concoctions

B. Assessment Plan:
Demonstration with Oral Questioning
Actual/Performance Test: Given the raw materials and equipment, the
trainees perform/demonstrate on proper producing of Organic Concoctions and
Extracts in 30 minutes.
. Perform procedural demonstration on how to produce different various
concoctions and extracts.
C. Teacher’s Reflection of the Program/Session:

Prepared by:

ERNIE C. PARLAN
TRAINOR/OAP NC II