Data Gathering Instrument for Trainee Characteristics

Data Gathering Instrument for Trainee’s Characteristics
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
e. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others (please specify) _Cebuano_
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _34_
Physical ability 1. Disabilities(if any)_____________________
Date Developed: Document No. NTTA-TM1-01
January 2017 Issued by:
ORGANIC AGRICULTURE
PRODUCTION NC II Date Revised:
March 2018 NTTA
Developed by: Page |1
Produce various
concoctions and extracts. SWEETYFIE A Revision # 01
SERENIO
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify) ___________________
Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______
Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
completed Agri-Crop Production NC II
____________________________
Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information, oral
or written, presentations of new information
must contain diagrams and drawings,
preferably in color. The visual learner can't
concentrate with a lot of activity around him
and will focus better and learn faster in a
quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting still
and who often bounce their legs while
ORGANIC AGRICULTURE
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tapping their fingers on the desks. They are

often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail but
has a hard time with written text. Having to
read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

ORGANIC AGRICULTURE
March 2018 NTTA
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FORM 1.1 SELF-ASSESSMENT CHECK
CORE COMPETENCIES
CAN I…? YES NO
1. RAISE ORGANIC CHICKEN
1.1 Select healthy stocks /
1.2 Determine suitable chicken house requirements /
1.3 Install cage (housing) equipment /
1.4 Feed chicken (Provide feed and implement
/
feeding practices)
1.5 Manage health and growth of chicken /
1.6 Harvest chicken /
2. PRODUCE ORGANIC VEGETABLE
2.1 Establish nursery /
2.2 Plant seedlings /
2.3 Perform Plant Care Activities (and Management) /
2.4 Perform Harvest and Post Harvest Activities /
3. PRODUCE ORGANIC FERTILIZER
1.1 Prepare composting area /
1.2 Prepare raw materials /
1.3 Carry out composting process /
1.4 Harvest compost /
4. PRODUCE VARIOUS CONCOCTIONS
4.1. Prepare for the production of various
/
concoctions
4.2. Process concoctions /
4.3. Package concoctions /
Note: In making the Self-Check for your Qualification, all required

competencies should be specified. It is therefore required of a
Trainer to be well- versed of the CBC or TR of the program
qualification he is teaching.

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Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Means of
Current competencies Proof/Evidence
validating
□ Certificate of Training □ Demonstration
□ Certificate of □ Interview
1. RAISE ORGANIC Employment
CHICKEN □ Written Exam
□ Portfolio
□ Oral
□ Trainings’ Record Book Questioning
2. PRODUCE □ Certificate of □ Interview
ORGANIC Employment
□ Written Exam
VEGETABLE □ Portfolio
□ Oral
3. PRODUCE □ Certificate of □ Interview
ORGANIC Employment
□ Written Exam
FERTILIZER □ Portfolio
□ Oral

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Identifying Training Gaps
Form 1.3 Summaries of Current Competencies versus Required

Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1.1 Select healthy
1.1 Select healthy stocks
stocks
1.2 Determine
1.2 Determine suitable
suitable
chicken house
chicken house
requirements
requirements
1.3 Install cage
1.3 Install cage (housing)
(housing)
equipment
equipment
1.4 Feed chicken
1.4 Feed chicken
(Provide feed
(Provide feed and
and implement
implement feeding
feeding
practices)
practices)
1.5 Manage health
1.5 Manage health and
and growth of
growth of chicken
chicken
1.6 Harvest chicken 1.6 Harvest chicken
2.1 Establish
2.1 Establish nursery
nursery
2.2 Plant seedlings 2.2 Plant seedlings
2.3 Perform Plant
2.3 Perform Plant Care
Care Activities
Activities (and
(and
Management)
Management)
2.4 Perform
2.4 Perform Harvest and Harvest and
Post Harvest Activities Post Harvest
Activities

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1.1 Prepare
1.1 Prepare composting
composting
area
area
1.2 Prepare raw 1.2 Prepare raw
materials materials
1.4 Carry out
1.3 Carry out
composting
composting process
process
1.6 Harvest
1.5 Harvest compost
compost
4.1. Prepare for the
production of
production of various
various
concoctions
concoctions
4.2. Process
4.2. Process concoctions
concoctions
4.3. Package
4.3. Package concoctions
concoctions

ORGANIC AGRICULTURE
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Form No. 1.4: Training Needs
Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
4.1. Prepare for the production of
various concoctions
4. PRODUCING VARIOUS
4.2. Process concoctions CONCOCTIONS
4.3. Package concoctions

ORGANIC AGRICULTURE
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SESSION PLAN
Sector : AGRICULTURE AND FISHERY

Qualification Title : Organic Agriculture Production NC II
Unit of Competency : Produce various Concoctions and Extracts
Module Title : Producing various concoctions and extracts
Learning Outcomes :
1. Prepare for the production of various concoctions
2. Process concoctions
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 Content Methods Presentation Practice Feedback Resources Time
Clean, sanitize and Modular self- The trainer will The trainees will The trainer will □ CBC 1 hour
secure work and paced distribute read Information compare □ TR
storage areas. Information Sheet Sheet and trainees’ □ CBLM
4.1-1 about answer Self- answers to the
cleaning, sanitizing check 4.1-1 on answer key 4.1-
and securing work how to clean, 1 on how to
and storage areas. sanitize and clean, sanitize
ORGANIC AGRICULTURE
Date Revised:
PRODUCTION NC II March 2018 NTTA
Produce various concoctions
and extracts. SWEETYFIE A Revision # 01
SERENIO
secure work and and secure
storage areas. work and
storage areas.
Demonstration The trainer will The trainees will The trainer will 1 hour
demonstrate the re-demonstrate check trainees’
Operation Sheet Operation Sheet performance
4.1-1 on how to 4.1-1 on how to using the
clean, sanitize and clean, sanitize Performance
secure work and and secure work Criteria
storage areas. and storage Checklist 4.1-1
areas. on how to clean,
sanitize and
secure work
and storage
areas.
Clean and free raw Modular self- The trainer will The trainees will The trainer will □ TR 1 hour
materials used from paced distribute read Information compare □ CBC
synthetic chemicals. Information Sheet Sheet and trainees’
4.1-2 about answer Self- answers to the
cleaning and check 4.1-2 on answer key 4.1-
freeing raw how to clean and 2 on how to
materials used free raw clean and free
from synthetic materials used raw materials
chemicals. from synthetic used from
chemicals. synthetic
chemicals.
ORGANIC AGRICULTURE
Date Revised:
Developed by: P a g e | 10
SERENIO
Task Sheet 4.1-2 Task Sheet 4.1-2 performance
on how to clean on how to clean using the
and free raw and free raw Performance
materials used materials used Criteria
from synthetic from synthetic Checklist 4.1-2
chemicals. chemicals. on how to clean
and free raw
materials used
from synthetic
chemicals.
Clean and free tools, Modular self- The trainer will The trainees will The trainer will □ CBC 1 hour
materials and paced distribute read Information compare □ TR
equipment used Information Sheet Sheet and trainees’
from contaminations 4.1-3 about answer Self- answers to the
and must be of “food cleaning and check 4.1-3 answer key 4.1-
grade” quality. freeing tools, about cleaning 3 about
materials and and freeing tools, cleaning and
equipment used materials and freeing tools,
from equipment used materials and
contaminations. from equipment used
contaminations. from
contaminations.
Task Sheet 4.1-3 Task Sheet 4.1-3 performance
on how to clean on how to clean using the
and free tools, and free tools, Performance
ORGANIC AGRICULTURE
Date Revised:
SERENIO
materials and materials and Criteria
equipment used equipment used Checklist 4.3-1
from from on how to clean
contaminations. contaminations. and free tools,
materials and
equipment used
from
contaminations.
Observe personal Modular self- The trainer will The trainees will The trainer will □ CBC 1 hour
hygiene according to paced distribute read the compare □ TR
OHS procedures. Information Sheet Information trainees’
4.1-4 on how to Sheet and answers to the
observe personal answer Self- answer key 4.1-
hygiene. check 4.1-4 on 4 on how to
how to observe observe
personal personal
hygiene. hygiene.
LO 2: Process concoctions
Prepare raw Modular self- The trainer will The trainees will The trainer □ TR 1 hour
materials in paced distribute read the will compare □ CBC
accordance with Information Sheet Information Sheet trainees’
enterprise practice. 4.2-1 about and answer self- answers to the
preparing raw check 4.2-1 answer key
materials. about preparing 4.2-1 about
raw materials. preparing raw
materials.
Demonstration The trainer will The trainees will The trainer 2 hours
ORGANIC AGRICULTURE
Date Revised:
SERENIO
demonstrate the re-demonstrate will check
Operation Sheet Operation Sheet trainees’
4.2-1 on how to 4.2-1 on how to performance
prepare raw prepare raw using the
materials. materials. Performance
Criteria
Checklist 4.2-
3 on how to
prepare raw
materials.
Set fermentation Modular self- The trainer will The trainees will The trainer □ CBC 3 hours
period based on paced distribute read the will compare □ TR
enterprise practice. Information Sheet Information Sheet trainees’
4.2-2 about setting and answer Self- answers to the
fermentation check 4.2-2 answer key
period. about setting 4.2-2 about
fermentation setting
period. fermentation
period.
Ferment various Modular self- The trainer will The trainees will The trainer □ CBC 1 hour
concoctions paced distribute read the will compare □ TR
following to organic Information Sheet Information Sheet trainees’
practices. 4.2-3 about and answer Self- answers to the
fermenting various check 4.2-3 answer key
concoctions. about fermenting 4.2-3 about
various fermenting
concoctions. various

ORGANIC AGRICULTURE
Date Revised:
SERENIO
concoctions.
ferment various ferment various using the
concoctions. concoctions. Performance
Criteria
Checklist 4.2-
3 on how to
ferment
various
concoctions.
Harvest concoction Modular self- The trainer will The trainees will The trainer □ TR 1 hour
based on paced distribute read the will compare □ CBC
fermentation period Information Sheet Information Sheet trainees’
of the concoction. 4.2-4 about and answer Self- answers to the
harvesting check 4.2-4 answer key
concoctions. about harvesting 4.2-4 about
concoctions. harvesting
concoctions.
Task Sheet 4.2-4 Task Sheet 4.2-4 trainees’
on how to harvest on how to harvest performance
concoctions. concoctions. using the
Performance
ORGANIC AGRICULTURE
Date Revised:
SERENIO
Criteria
Checklist 4.2-
4 on how to
harvest
concoctions.
LO 3: Package concoctions
Contain concoctions Modular self- The trainer will The trainees will The trainer □ TR 1 hour
in sanitized bottles paced distribute read the will compare □ CBC
and containers. Information Sheet Information Sheet trainees’
4.3-1 about and answer Self- answers to
containing check 4.3-1 the answer
concoctions in about containing key 4.3-1
sanitized bottles concoctions in about
and containers. sanitized bottles containing
and containers. concoctions
in sanitized
bottles and
containers.
Demonstration The trainer will The trainees will The trainer 1 hour
on how to contain on how to contain performance
concoctions in concoctions in using the
sanitized bottles sanitized bottles Performance
and containers. and containers. Criteria
Checklist 4.3-
1 on how to
ORGANIC AGRICULTURE
Date Revised:
SERENIO
contain
concoctions
in sanitized
bottles and
containers.
Label and tag Modular self- The trainer will The trainees will The trainer □ TR 1 hour
packaged paced distribute read the will compare □ CBC
concoctions in Information Sheet Information Sheet trainees’
accordance with 4.3-2 about and answer Self- answers to
enterprise practice. labeling and check 4.3-2 the answer
tagging packaged about labeling key 4.3-2
concoctions. and tagging about labeling
packaged and tagging
concoctions. packaged
concoctions.
Demonstration The trainer will The trainees will The trainer
contain contain using the
concoctions. concoctions on Performance
how to contain Criteria
concoctions. Checklist 4.3-
2 on how to
contain
concoctions.
Store packaged Modular self- The trainer will The trainees will The trainer □ TR 0.5 hour
ORGANIC AGRICULTURE
Date Revised:
SERENIO
concoctions in paced distribute read the will compare □ CBC
appropriate place Information Sheet Information Sheet trainees’
and temperature 4.3-3 about storing and answer Self- answers to
following organic packaged check 4.3-3 the answer
practices. concoctions in about storing key 4.3-3
appropriate place packaged about storing
and temperature. concoctions in packaged
appropriate place concoctions
and temperature. in appropriate
place and
temperature.
Demonstration The trainer will The trainees will The trainer 1 hour
on how to store on how to store performance
packaged packaged using the
concoctions. concoctions. Performance
Criteria
Checklist 4.3-
3 on how to
store
packaged
concoctions.
Record production of Modular self- The trainer will The trainees will The trainer □ TR 0.5 hour
concoctions using paced distribute read the will compare □ CBC
enterprise Information Sheet Information Sheet trainees’
procedures. 4.3-4 about and answer Self- answers to
recording the check 4.3-4 the answer
ORGANIC AGRICULTURE
Date Revised:
SERENIO
production of about recording key 4.3-4
concoctions. the production of about
concoctions. recording the
production of
concoctions.
C. ASSESSMENT PLAN
 Written Test
 Performance Test
D. TEACHER’S SELF- Overall, the lesson went well. The trainees were able to participate, perform, and obtain
REFLECTION OF knowledge, skills and attitudes of an Organic Agriculture Producer. All of them showed eagerness
THE SESSION to learn in the respective area.

ORGANIC AGRICULTURE
Date Revised:
SERENIO
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary

Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency-Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.
ORGANIC Date Developed: Document No. NTTA-TM1-01

AGRICULTURE January 2018 Issued by:
March 2018 NTTA
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concoctions and SWEETYFIE A. Revision # 01
extracts. SERENIO
ORGANIC AGRICULTURE PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Module Title

Code
Competency
Raise Organic
Raising Organic Chicken
1. Chicken
Produce Organic
Producing Organic Vegetable
2. Vegetable
Produce Organic
Producing Organic Fertilizer
3. Fertilizer
Produce Various
Producing Various Concoctions
4. Concoctions

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MODULE CONTENT
UNIT OF COMPETENCY: Produce Various 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:
At the end of this module, you MUST be able to:
1. Prepare for the production of various concoctions

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.
5. Raw materials are prepared in accordance with enterprise practice.
6. Fermentation period is set based on enterprise practice.
7. Various concoctions are fermented following to organic practices.
8. Concoctions are harvested based on fermentation period of the
concoction.
9. Concoctions are contained in sanitized bottles and containers.
10. Packaged concoctions are labeled and tagged in accordance with
enterprise practice.
11. Packaged concoctions are stored in appropriate place and
temperature following organic practices.
12. Production of concoctions are recorded using enterprise procedures.

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LEARNING OUTCOME NO. 1
Prepare for the production of various concoctions and

extracts.
Contents:
1. Clean, sanitize and secure work and storage areas.

2. Clean and free raw materials used from synthetic chemicals.
3. Clean and free tools, materials and equipment used from
contaminations.
4. Observe personal hygiene.
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
4. Personal hygiene is observed according to OHS procedures.
Conditions
The participants will have access to:
1. Tools in the preparation of concoctions

- 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
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- Scissors
- First Aid Kit
- Wooden ladle
- Wooden box or bamboo split-open or plastic tray
- Waste can
2. Training equipment:
- LCD projector with screen
- Desktop computer or laptop
- Printer
3. Reference materials
- Hard copy of the procedure in preparing various concoctions
- Philippine National Standard as fertilizer, and pesticides
- Checklist of allowed materials based on Appendix 2 of PNS
Assessment Method:
1. Participatory Lecture-Discussion
2. Written exam

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Learning Experiences
Learning Outcome 1
Prepare for the production of various concoctions.
Learning Activities Special Instructions

Read Information Sheet 4.1-1 on how
to clean, sanitize and secure work and
storage areas.
Answer Self-Check 4.1-1 Compare Answers with Answer Key
4.1-1
Re-demonstrate Operation Sheet 4.1-1 Evaluate output using Performance
on how to clean, sanitize and secure Criteria Checklist 4.1-1
work and storage areas.
Read Information Sheet 4.1-2 on how
to clean and free raw materials used
from synthetic chemicals.
4.1-2
Re-demonstrate Task Sheet 4.1-2 on Evaluate output using Performance
how to clean and free raw materials Criteria Checklist 4.1-2
used from synthetic chemicals.
Read Information Sheet 4.1-3 about
cleaning and freeing tools, materials
and equipment used from
contaminations.
4.1-3
Re-demonstrate Task Sheet 4.1-3 on Evaluate output using Performance
how to clean and free tools, materials Criteria Checklist 4.1-3
and equipment used from
contaminations.
Read Information Sheet and answer
Self-check 4.1-4 on how to observe
personal hygiene according to OHS
procedures.
4.1-4

ORGANIC AGRICULTURE January 2018 Issued by:
March 2018 NTTA
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concoctions and extracts. SWEETYFIE A. Revision # 01
SERENIO
Information Sheet 4.1-1
Clean, sanitize and secure work and storage areas.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. visualize what should be cleaned and sanitized in work and storage
areas;
2. know the importance of water in cleaning and sanitizing work and
storage areas;
3. describe the cleaning and sanitizing steps; and
4. enumerate the procedures or steps in cleaning work and storage
areas.
Effective cleaning and sanitizing helps protect the health of the human
being and other creatures by controlling the transmission of diseases. It
controls human health by preventing transmission of human diseases in foods.
Cleaning and sanitizing helps prevent pest infestations by reducing residues
that can attract and support pests. It also improves the shelf life and sensory
quality of food products.
Effective cleaning and sanitizing is done by identifying areas and items to
be cleaned. Then, effective chemicals and application methods must be
selected. Clean is completed first, then sanitizing is done in 2 steps. You should
perform cleaning and sanitizing regularly, and validate that the program has
been performed correctly.
What should be Cleaned and Sanitized?

All surfaces that may contact the food product, such as utensils, knives,
tables, cutting boards, conveyor belts, ice makers, ice storage bins, hands,
gloves, and aprons. Surfaces that do not directly contact the product such as
walls, ceilings, floors and drains have a profound effect on environment.
What else should be Cleaned and Sanitized?

Cleaning tools like brooms, mops, squeegees, buckets, sponges, scrapers,
foaming equipment, water guns, etc., should be cleaned and sanitized.
Cleaning tools can be a major source of microbial contamination if not cleaned.
Cleaning tools should be washed and sanitized after every use. They should be
stored clean, dried, and secured.

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Preparation for cleaning
1. Wear the correct PPE for the job.
2. Choose the correct equipment and
products for the task.
3. Put up ‘Cleaning in Progress’ signs.
4. Put up barriers to stop people going
into the area e.g. witches’ hats,
furniture across a doorway, fluoro-
tape or put the cleaning trolley
across the doorway.
5. Pre-clean if necessary by removing
dirt and things you can see, e.g.
sweep floors or wipe food waste from
benches.
6. Treat any stains or spills using the
correct products.
The Cleaning Step

Cleaning is the complete removal of unwanted matter using appropriate
detergent chemicals under recommended conditions. Cleaning personnel need
a working understanding of the type of substances to be cleaned the basic
chemistry of its removal. As we will see later, cleaning and sanitizing need to be
performed in two separate steps. It is impossible to sanitize a surface that is
still dirty. There must be an effective rinse after the cleaning step to remove
detergent residue that can interfere with the action of chemical sanitizers.
Water
Called the universal solvent, water is the basis for all surface cleaners.
Water is a good solvent—by itself it has the ability to clean many soiled
surfaces. Cleaning with water alone is the yardstick by which we measure the
effect of cleaning chemicals. Other active ingredients are added to enhance the
effect. Detergents aid water in removing soil.
Water – Cleaning Function

Water comprises approximately 95-99% of cleaning solutions. Water’s
many functions in cleaning:
1. Pre-rinse, to remove gross soils.
2. Soften soils left on the surface.
3. Carry detergent to the surface to be cleaned.

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4. Carry wastes away from the surface being cleaned.
5. Rinse detergent off of the surface.
Detergent or Cleaning Agent

Both soaps and detergents help water to emulsify fats and to suspend
solid soil particles. Soaps are made from fats and lye, while detergents are
synthetic chemicals. Soaps and detergents act by reducing the surface tension
of water, which increases water’s interaction with soils, surrounds and lifts the
soil from the surface, and allows water to flush the surrounded soils away.
Proteins will hydrate and swell when they come into contact with water, which
helps alkalis to react with them, forming soluble salts.
Characteristics of a Good Detergent

 Rapid and complete
solubility in water
 Good swelling of soil
 Good wetting capability of
surfaces
 Good dispersion and
suspension properties
 Good rinsing properties
 Non-corrosive to surfaces
 Non-toxic
 Cost effective
Prepare a Surface for Sanitizing

For a sanitizer to be effective, the surface being sanitized must be
physically clean. One cannot sanitize a dirty surface—organic soils will
consume the sanitizer. Detergent residues must be rinsed well—they will
neutralize many sanitizers. Detergents are alkaline, most sanitizers are acidic.
Detergents have negative charge, sanitizers have positive charge. Spraying a
surface with a sanitizing solution without first cleaning the surface properly is
a waste of time and money.

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Methods of Applying Sanitizers
(Working With Concentrated Chemicals.)
 Follow label instructions carefully.
 Always store concentrated chemicals in original container.
 Work with proper dilutions.
 Wear protective equipment recommended by manufacturer.
Cleaning and Sanitation Basic Steps

a. Flush or sweep surfaces to remove gross soil.
b. Wash the surface with the appropriate cleaning compound.
c. Flush the cleaner from the surface.
d. Apply a sanitizer.
e. Flush the sanitizer.
Sanitation Standard Operating Procedures

 SSOP is a written document.
 Describes chemicals, concentrations, application methods and timing for
every part of the plant.
 Master Sanitation Schedule: What, When, Who?
 Cleaning and Sanitizing Procedures: How?
 Cleaning and Sanitation Records: Shows that procedures and
schedule were followed
Cleaning and Sanitizing Validation

 Cleaning and sanitizing procedures should be regularly monitored for
effectiveness.
 Pre-operational inspections or audits
 Microbial sampling of the environment or of food contact surfaces
 Establish criteria to be met
 No visible residue present
 Micro counts within acceptable limits
Self- Check 4.1-1

March 2018 NTTA
Produce various
SERENIO
MULTIPLE CHOICE.
Directions: Read the questions properly and religiously. Write the letter
of your choice on the space provided before each number.
____1. What do we mean by SSOP in sanitation?

a. Sanitation Standards Operating Process
b. Sanitation Standards Operation Products
c. Sanitation Standards Operating Procedures
d. Sanitation Standards Operation Process
_____2. In cleaning and sanitizing work and storage areas, which should comes
next after flushing or sweeping surfaces to remove gross soil?
a. Wash the surface with the appropriate cleaning compound.
b. Flush the sanitizer.
c. Flush the cleaner from the surface.
d. Apply a sanitizer.
_____3. Which of the following options that run-counter the cleaning functions
of water?
a. Rinse detergent off of the surface.
b. Carry detergent to the surface to be cleaned.
c. Carry wastes away from the surface being cleaned.
d. Harden soils left on the surface.
_____4. The following are the tools that we used in cleaning and sanitizing
areas, except:
a. Mop
b. Knife
c. Squeegees
d. Brooms
_____5. What appropriate signage should be put up when cleaning is going on?
a. “Men at Work”
b. “Authorized Personnel Only”
c. “Cleaning in progress”
d. “Watch your steps”

March 2018 NTTA
Produce various
SERENIO
ANSWER KEY 4.1-1
1. C
2. A
3. D
4. B
5. C

March 2018 NTTA
Produce various
SERENIO
OPERATION SHEET 4.1-1
Title: Clean, sanitize and secure work and storage areas.
Performance Objective: Given the needed materials and equipment, the

trainee/s should be able to clean, sanitize and
secure work and storage areas by following
steps and procedures within 1 hour.
Supplies/Materials : Manuals/Hand-outs, CBLM
Equipment : Sanitizers, pail, mop, soap, used clothes, basin
Steps/Procedure:
2. Choose the correct equipment and products for the task.
3. Put up ‘Cleaning in Progress’ signs.
4. Put up barriers to stop people going into the area e.g. witches’
hats, furniture across a doorway, fluoro-tape or put the cleaning
trolley across the doorway.
5. Pre-clean if necessary by removing dirt and things you can see, e.g.
sweep floors or wipe food waste from benches.
6. Treat any stains or spills using the correct products.
7. Follow OH&S policies and procedures.
8. Show your output to trainer for evaluation.
Assessment Method:
Actual Demonstration
Oral Questioning

March 2018 NTTA
Produce various
extracts. SERENIO
Performance Criteria Checklist 4.1-1
CRITERIA
YES NO
Did you….
1. Wear the correct PPE for the job?
2. Choose the correct equipment and products for the
task?
3. Put up barriers to stop people going into the area?
4. Put up ‘Cleaning in Progress’ signs?

5. Treat any stains or spills using the correct
products?
6. Follow OH&S policies and procedures?

March 2018 NTTA
Produce various
extracts. SERENIO
Clean and free raw materials used from synthetic chemicals.
1. know how to clean and free raw materials from synthetic chemicals;
2. recall the methods of cleaning; and
3. familiarize the steps in cleaning and freeing raw materials from
synthetic chemicals.
Organic food is safe, of high quality, and free of substances use to clean,
disinfect and sanitize food processing facilities.
It cannot be assumed that because an item looks clean, or has been washed, it
is clean enough for food contact.
Items in direct contact with food shall be rendered hygienic using approved
methods. Processors should devise a plan layout; install equipment’s and
devise a cleaning, sanitizing and disinfecting systems that prevent the
contamination of food and food contact surfaces by prohibited substances, non
– organic ingredients, pest, disease-causing organisms and foreign materials.
Handlers and processors shall educate personnel’s in hygiene, sanitation, safe

food handling and organic standards. Handlers and processors should physical
and mechanical means such as dry heat, moist heat, exclusion and other
nonchemical methods to prevent microbiological contamination Operators
should select cleaners, sanitizers and disinfectants based on avoidance of
residual contamination, rapid biodegradability, low toxicity, worker safety and a
life cycle impact of their manufacture, use and disposal.
Choosing the raw materials

You choose raw materials that are:
1. Young and fresh
2. Free from insect pests and diseases
3. Abundant in the production area
4. Free from chemical containments

March 2018 NTTA
Produce various
SERENIO
Methods of Cleaning
1. Operators shall take all necessary precautions to protect organic food

against contamination by substances prohibited in organic farming and
handling pest, disease-causing organisms and foreign substances.
2. Only substances that appear in the appendix and water may be used in
direct contact with organic food. Any water used in organic processing
must be potable.
3. Operations that use cleaners, sanitizers, and disinfectants on food
contacts surfaces shall use them in a way that maintains the organic
integrity of the food. Unless otherwise noted in the Appendix, the
operator is required to perform an intervening event between the use of
any cleaners, sanitizers or disinfectant and the contact of the organic
food in that surface. Acceptable intervening events include a hot – water
rinse, a sufficient flush of organic product that is not sold as organic
product or adequate time for the substances to volatilize.
4. Operators shall prevent the residues of boiler water additives from direct
contact with organic food by the use of entrained water, filters, traps or
other means that prevent steam in contact with organic foods from
carrying such compounds.
5. Handlers and processors shall make a plan and maintain a report of
cleaners, disinfectants and sanitizers used by certified organic handling
and processing operations. This report should include a list of the
cleaning, disinfecting and sanitizing agents currently used in certified
organic facilities.
Approved methods of cleansing are:
 washing with clean water, abrasives, and organic
soaps
 pasteurization
6. The cleanliness of the food processing premises shall be maintained at all
times.
Washing leafy green vegetables

1. Wash all leafy green vegetables, including pre-bagged greens under cold
running tap water.
2. For leafy vegetables, such as lettuce and cabbage, remove the outer
leaves first. Throw away any wilted or discolored leaves.
3. Rinse leafy vegetables in a colander, drain (or use a salad spinner) and
pat dry with a paper towel or tea towel.
4. Store in clean paper towels or a tea towel in a sealed plastic bag in the
fridge.
March 2018 NTTA
Produce various
SERENIO
Steps in cleaning and freeing raw materials in synthetic chemicals
2. Select young and green raw materials.
3. Remove rot leaves and other unnecessary parts of the raw materials.
4. Wash the raw materials carefully in potable and running water.
5. After washing, put the raw materials in a clean basin for processing.

March 2018 NTTA
Produce various
SERENIO
Self- Check 4.1-2
MODIFIED TRUE OR FALSE.
Directions: Tell whether the given statement about cleaning raw materials
used from synthetic chemicals is True or False. Write (T) if the
statement is correct, and if it is false, rewrite the statement into a
correct one. Write your answer on a separate sheet of paper.
1. Operators shall take selected precautions in organic farming and

2. Only substances that appear in the appendix and water may be used in
direct contact with organic food.
3. Operations that use cleaners, sanitizers, and disinfectants on food

contacts surfaces shall use them in a way that maintains the organic
integrity of the food.
4. Operators shall prevent the residues of boiler water additives from direct
contact with organic food by the use of entrained water, filters, traps or
other means that prevent steam in contact with organic foods from
carrying such compounds.
5. Only handlers shall make a plan and maintain a report of cleaners,

disinfectants and sanitizers used by certified organic handling and
processing operations.

March 2018 NTTA
Produce various
SERENIO
ANSWER KEY 4.1-2
1. Operators shall take all necessary precautions in organic farming and

2. T
3. T
4. T
5. Handlers and processors shall make a plan and maintain a report of
cleaners, disinfectants and sanitizers used by certified organic handling
and processing operations.

March 2018 NTTA
Produce various
SERENIO
TASK SHEET 4.1-2
Title: Clean and free raw materials used from synthetic chemicals.
Performance Objective: Given the needed materials and supplies, the

trainee/s should be able to clean and free raw
materials used from synthetic chemicals by
following steps and procedures within 1 hour.
Steps/Procedure:
2. Select young and green raw materials.
3. Remove rot leaves and other unnecessary parts of the raw
materials.
4. Wash the raw materials carefully in potable and running water.
5. After washing, put the raw materials in a clean basin for
processing.
Assessment Method:
Actual Demonstration and Observation
Written Test

March 2018 NTTA
Produce various
SERENIO
CRITERIA
YES NO
Did you….
1. Wear the correct Personal Protective Equipment?
2. Select young and green raw materials?
3. Remove rot leaves and other unnecessary parts of
the raw materials?
4. Wash the raw materials carefully in potable and
running water?
5. Put the raw materials in a clean basin for
processing?
6. Observe proper hygiene in handling the raw
materials?

March 2018 NTTA
Produce various
SERENIO
Clean and free tools, materials and equipment used from

contaminations.
1. understand the process of cleaning the tools, materials and
equipment; and
2. identify the materials, tools and equipment in processing various
concoctions and extracts.
Cleaning your tools may be the last thing you want to do after a day of
work, but it's essential for keeping your tools in good shape. And it really only
takes a few seconds per tool unless you've got something really nasty on your
hands. Its well-worth the time spent doing a little cleaning to save the time
spent repairing a tool (or the money spent replacing it) later.
Good tools can be quite an investment, but if you take good care of them,
they'll return the favor. Keeping your tools properly stored, cleaned, and
maintained will save you time and money.
Tools, Materials, Equipment in Preparing Concoctions and Extracts
A. Tools
1. Measuring cup
 Make the calibrating procedure

easy to use for students and
professional users of sort.
 Make the learning of the

programs easier for beginners.
 Provide a faster way to do the

time consuming calibration
operations and standardize
calibration steps.

March 2018 NTTA
Produce various
SERENIO
2. Plastic cup
Plastic cups are often used for

gatherings where it would be
inconvenient to wash dishes
afterward, due to factors such as
location or number of guests. Plastic
cups can be used for storing most
liquids, but hot liquids may melt or
warp the material.
3. Bamboo Container/Wooden
box
Wooden boxes are ideal for storing

items.
4. Slicing knife
Knife is for cutting planting

materials and for performing other
operations.
5. Funnel (Imbudo)
A funnel is a pipe with a wide, often

conical mouth and a narrow stem. It
is used to channel liquid or fine-
grained substances into containers
with a small opening. Without a
funnel, spillage would occur.

March 2018 NTTA
Produce various
SERENIO
6. Wooden ladle
Used for stirring and mixing

ingredients for cooking or baking.
7. Plastic basin
Used for holding food or liquids and

uses for storage
8. Chopping board
A cutting board is a durable board

on which to place material for
cutting.
9. Masking tape-
Also known as sticky tape-- a type

of pressure-sensitive tape made of a
thin and easy-to-tear paper, and an
easily released pressure-sensitive
adhesive. It is available in a variety
of widths. It is used mainly in
painting, to mask off areas that
should not be painted.

March 2018 NTTA
Produce various
SERENIO
10. Weighing scales
 Are used in many industrial

and commercial applications,
and products from feathers to
loaded tractor-trailers are sold
by weight.
 A measuring instrument for

determining the weight or
mass of an object.
11. Marker pen
A marker pen, fineliner, marking

pen, felt-tip pen, flow, marker or
texta (in Australia), is a pen which
has its own ink-source, and usually
a tip made of porous, pressed fibers
such as felt. used to mark and label
the product.
12. Waste can
A waste container is a container for

temporarily storing waste, and is
usually made out of metal or plastic.
Common terms are dustbin, rubbish
bin, litter bin, garbage can, trash
can, trash bin, dumpster, waste
basket, waste paper basket, waste
receptacle, container bin, bin and
kitchen bin.

March 2018 NTTA
Produce various
SERENIO
13. Stone
 is a unit of measure
 used in Great Britain and

Ireland for measuring human
body weight.
14. First aid kit
 a collection of supplies and

equipment for use in giving
first aid, and can be put
together for the purpose by an
individual or organization or
purchased complete.
15. Scissors
 used for cutting various thin

materials, such as paper,
cardboard, metal foil, thin
plastic, cloth, rope, and wire.
B. EQUIPMENT
March 2018 NTTA
Produce various
SERENIO
These are machineries used in the production of organic concoctions and
extracts.
1. Booth/temporary shed
Storage a temporary structure of

any material, as boughs, canvas, or
boards, used especially for shelter;
shed.
2. Shredder
Use for grinding the raw products or

materials to become fine.
3. Wheel borrow
Used for hauling trash, manures,

fertilizers, planting materials and
other equipment.
C. MATERIALS
March 2018 NTTA
Produce various
SERENIO
1. Molasses
A viscous by-product of the refining of

sugarcane or sugar beets into sugar.
2. Concoctions/extracts
3. Manila paper
Used to cover the processed

concoctions and extracts.
4. Rubber bonds
Commonly used to hold multiple

objects together.
5. Water container
A container used for storing water.

March 2018 NTTA
Produce various
SERENIO
6. Marking pen
Used to write/mark the product.
7. Empty plastic container
Used for storing.
The Cleaning Process
1. This should be done outside.
2. Scrap off any caked on mud or dirt using a putty knife.
3. Using the hose with nozzle set on its most powerful stream; rinse
the tools off thoroughly, removing all dirt, mud and other debris.
4. Wipe the tools down thoroughly with the old towels.
5. If there is any rust on the metal parts of your tools, rub the rust
off briskly with the steel wool, rinse and dry again. You may want
to wear working gloves for this as steel wool can be rough on your
hands.
6. If you are storing your tool for the season or for an extended
length of time, pour a small amount of household oil on a soft rag
and rub over all exposed metal parts on your tools to apply a thin
coat. This will help prevent rust and is generally a good idea to do
once every six months even if you are not storing your tools.
Self- Check 4.1-3
A. IDENTIFICATION

March 2018 NTTA
Produce various
SERENIO
Directions: Identify the following tools, materials, and equipment in the
production of various concoctions and extracts. Write your
answer on a blank space provided after the picture.
1.
__________________________
2.
__________________________
3.
__________________________
4.
__________________________

March 2018 NTTA
Produce various
SERENIO
5.
__________________________
B. MATCHING TYPE
Directions: Match the uses of the tools, materials and equipment in Column B
with the corresponding tools, materials and equipment in Column
A. Write the letters of your choice on your answer sheet.
Column A Column B
1. Marking Pen A. Used for grinding the raw products or
materials to become fine.
2. Rubber bond B. Used for storing most liquids
3. Shredder C. Used to write/mark the product.
4. Scissors D. Used to hold multiple objects together.
5. Wooden ladle E. Used for cutting various thin materials,
such as paper, cardboard, metal foil,
thin plastic, cloth, rope, and wire.
F. Used for stirring and mixing ingredients
for cooking or baking.
ANSWER KEY 4.1-3
A. IDENTIFICATION

March 2018 NTTA
Produce various
SERENIO
1. Plastic Basin
2. Bamboo tubes
3. Slicing knife
4. Booth/temporary shed
5. Molasses
B. MATCHING TYPE
1. C
2. D
3. A
4. E
5. F

March 2018 NTTA
Produce various
SERENIO
TASK SHEET 4.1-3
Title: Clean and free tools, materials and equipment used from
contaminations.
Performance Objective: Given the needed materials and supplies, the

trainee/s should be able to clean and free
tools, materials and equipment used from
contaminations by following steps and
procedures within 1 hour.
Steps/Procedure:
1. This should be done outside.
2. Scrap off any caked on mud or dirt using a putty knife.
3. Using the hose with nozzle set on its most powerful stream;
rinse the tools off thoroughly, removing all dirt, mud and
other debris.
4. Wipe the tools down thoroughly with the old towels.
5. If there is any rust on the metal parts of your tools, rub the
rust off briskly with the steel wool, rinse and dry again. You
may want to wear working gloves for this as steel wool can
be rough on your hands.
6. If you are storing your tool for the season or for an
extended length of time, pour a small amount of household
oil on a soft rag and rub over all exposed metal parts on
your tools to apply a thin coat. This will help prevent rust
and is generally a good idea to do once every six months
even if you are not storing your tools.
Assessment Method:
Oral Questioning
Demonstration
Written Test

March 2018 NTTA
Produce various
extracts. SERENIO
CRITERIA
YES NO
Did you….
1. Wash the tools, materials and equipment in the
production of concoctions to avoid contamination?
2. Scrap off any caked on mud or dirt using a
putty knife?
3. Use the hose with nozzle set on its most
powerful stream?
4. Wipe the tools, materials and equipment
down thoroughly with the clean, old towels?
5. Follow Occupational Health and Safety
(OH&S) Policies and Procedures?

March 2018 NTTA
Produce various
extracts. SERENIO
Observe personal hygiene.
1. know the importance of personal hygiene;
2. observe strict personal hygiene in preparing materials, tools and
equipment in the production of various concoctions; and
3. apply personal hygiene in the workplace.
Personal hygiene may be described as the principle of maintaining

cleanliness and grooming of the external body. People have been aware of
the importance of hygiene for thousands of years. The ancient Greeks spent
many hours in bathing, using fragrances and make up in an effort to
beautify themselves and be presentable to others.
Personal Hygiene products are a billion dollar business in the commercial

market, with many high profile celebrities endorsing products that aim to
keep us looking our best. In fact, hygiene is actually a scientific study.
Maintaining a high level of personal hygiene will help to increase self-esteem

and confidence, while minimizing the chances of developing imperfections.
Personal hygiene may include clothing and footwear, and requirements to

report health conditions or illness that meet workplace requirements and
procedures. At a minimum such procedures must ensure that any person in
the premises does not contaminate the products, does not have unnecessary
contact with concotions and extracts and does not spit, smoke or use
tobacco
How to Maintain Personal Hygiene in the Workplace
Though it may seem like common sense, workplace hygiene is a problem for
many people. Whether they are short on time in the morning or simply
forget, many people go to work without being well-groomed or performing
basic hygiene routines, which can lead to embarrassing situations in front of
colleagues and clients. To ensure you always maintain your personal
hygiene at work, there are several things you can do.

March 2018 NTTA
Produce various
extracts. SERENIO
1. Regularly wash and cut your hair to keep a neat appearance. If
you have facial hair, you can save money by maintaining it yourself at
home with a set of quality clippers.
2. Visit the dentist at least once a year. Though you may brush and
even floss your teeth daily, your dentist will be able to diagnose and
correct any oral health issues you have. Such issues can lead to bad
breath, and some can cause serious health problems.
3. Bathe every day before work, or every night before you go to

sleep. Bathing will not only cleanse your skin and keep it looking
more healthy and attractive, but it will also help cleanse your body of
odors. Simply smearing on perfume or aftershave does not help cover
up body odor, and can in fact exaggerate it.
4. Wear deodorant or antiperspirant daily if you tend to sweat. Some

people can actually get away with not wearing deodorant, but most
people, especially those who have heavy duty jobs or work in warm
climates, benefit greatly from it.
5. Keep hand sanitizer and facial tissues near your work desk. If you
do not work at a desk, put travel sizes of these items in your pocket.
Sanitizer and tissues will come in handy when you're ill and can also
prevent the spread of germs resulting from touching dirty items, such
as money and computer keyboards.
6. Trim your nails regularly. Some states have regulations regarding

nail length for food employees, but even if you're not under such
rules, trimmed nails will allow you to keep your hands much cleaner,
and prevent the spread of germs to the food you handle.
7. Wash your hands thoroughly after each restroom visit. To prevent

contaminating your hands again on the way out of the restroom, open
the door with a paper towel and dispose of it at your work station or a
nearby trashcan.

March 2018 NTTA
Produce various
extracts. SERENIO
Self- Check 4.1-4
ENUMERATION
Directions: Enumerate the several practices in maintaining Personal

Hygiene in the workplace. Write your answer on a separate
sheet provided by you.
1.
2.
3.
4.
5.
6.
7.

March 2018 NTTA
Produce various
extracts. SERENIO
ANSWER KEY 4.1-4
ENUMERATION
1. Regularly wash and cut your hair to keep a neat appearance.

2. Visit the dentist at least once a year.
3. Bathe every day before work, or every night before you go to
sleep.
4. Wear deodorant or antiperspirant daily if you tend to sweat.
5. Keep hand sanitizer and facial tissues near your work desk.
6. Trim your nails regularly.
7. Wash your hands thoroughly after each restroom visit.

March 2018 NTTA
Produce various
extracts. SERENIO
EVIDENCE PLAN
QUALIFICATION: ORGANIC AGRICULTURE PRODUCTION NC II
Title of
INSTITUTIONAL ASSESSMENT
Assessment:
1. Raise Organic Chicken
Unit of 2. Produce Organic Vegetable
Competency
covered: 3. Produce Organic Fertilizer
4. Produce Various Concoctions and extracts
Demonstration with Questioning

Observation with Questioning
Written Examination
Ways in which evidence will be collected:
[tick the column]
The evidence must show that the candidate…

 Cleans, sanitizes and secures work and storage areas. /
 *Cleans and free raw materials used from synthetic
/
chemicals.
 *Cleans and free tools, materials and equipment used
from contaminations and must be of “food grade” /
quality.
 Observes personal hygiene according to OHS
/ /
procedures.
 Prepares raw materials in accordance with enterprise
/
practice.
 Sets fermentation period based on enterprise practice. /
 *Ferments various concoctions following to organic
/ /
practices.

March 2018 NTTA
Produce various
extracts. SERENIO
 Harvests concoction based on fermentation period of
/
the concoction.
 Contains concoctions in sanitized bottles and
/
containers.
 Labels and tags packaged concoctions in accordance /
with enterprise practice.
 Stores packaged concoctions in appropriate place and
/
temperature following organic practices.
 Records production of concoctions using enterprise
/
procedures.
NOTE: *Critical aspects of competency

March 2018 NTTA
Produce various
extracts. SERENIO
Demonstration and Questioning Checklist
Candidate’s Name:
Trainer’s Name: SWEETYFIE A. SERENIO
Title of Assessment INSTITUTIONAL ASSESSMENT
Units of 1. Raise Organic Chicken

competency 2. Produce Organic Vegetable
covered:
3. Produce Organic Fertilizer
4. Produce Various Concoctions
Date of assessment:
Time of
assessment:
Instructions for demonstration
Please see attached Instruction for Demonstration (Candidate)
Supplies and Tools and equipment
Materials  Tools in the preparation of concoctions
 CBLM - plastic pail with cover (3 L capacity)
 Manuals/ Hand-
- chopping board
outs
 Notebook and - weighing scale, 2 kilo capacity
pen - 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

March 2018 NTTA
Produce various
extracts. SERENIO
- masking tape
- storage tool/cabinet
- scissors
- First Aid Kit
- wooden ladle
- wooden box or bamboo split-open or
plastic tray
- waste can
 to show if
evidence is
demonstrated
During the demonstration of skills, the candidate: N/
Yes No
A
 *Cleaned and freed tools, materials and equipment
used from contaminations and must be of “food   
grade” quality.
 Observed personal hygiene according to OHS   
procedures.
 Set fermentation period based on enterprise practice.   
 *Fermented various concoctions following to organic   
practices.
 Harvested concoction based on fermentation period   
of the concoction.
 Contained concoctions in sanitized bottles and   
containers.
 Labeled and tagged packaged concoctions in   
accordance with enterprise practice.
 Stored packaged concoctions in appropriate place   
and temperature following organic practices.
 Recorded production of concoctions using enterprise   
procedures.

March 2018 NTTA
Produce various
extracts. SERENIO
INSTRUCTION FOR DEMONSTRATION
(FOR THE CANDIDATE)
Candidate’s name:
Trainer’s name: SWEETYFIE A. SERENIO

covered:
Date of assessment:
Time of
assessment:
PLEASE READ CAREFULLY:

1. The trainer will provide you the necessary supplies/materials,
tools/instruments and forms. Inform the Assessor if you intend to use
your own materials/supplies, tools and instrument.
2. The trainer will allow 15 minutes for you to familiarize yourself with
the resources to be used in this demonstration.
3. You are required to perform the following:

Given the necessary tools, equipment, supplies and materials, the
candidate is required to perform the following:
A) Clean and free raw materials used from synthetic
chemicals.
March 2018 NTTA
Produce various
extracts. SERENIO
B) Clean and free tools, materials and equipment used from
C) Ferment various concoctions following to organic
practices.
4. Trainer may perform oral questioning of the candidate before or after

the performance of the tasks.
INSTRUCTION FOR DEMONSTRATION

(FOR THE TRAINER)
Candidate’s name:
Trainer’s name: SWEETYFIE A. SERENIO

covered:
PLEASE READ CAREFULLY AND PREPARE AS NECESSARY:

1) The Assessor will:
a. Provide for the necessary tools, equipment, supplies and materials.
(Please refer to List of Tools, Materials and Equipment). In cases
wherein the candidate intends to use his/her own materials/supplies,
tools and instrument, the Assessor must check the appropriateness of
the candidate’s own materials/supplies, tools and instrument.
b. Set-up the demonstration area.
c. Provide the candidate copy of the Instruction for Demonstration For
Candidate.
d. Ensure that the candidate FULLY understands the instruction before
proceeding to the performance of the task.
e. Ensure demonstrations of tasks shall be performed according to the
given Instruction for candidate.
f. Allow 15 minutes for the candidate to familiarize him/her/self with
the resources to be used in this demonstration.

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g. Ensure that the candidate is wearing appropriate personal protective
equipment before allowing him/her to proceed with the task.
2) During the demonstration of skills, the Assessor will check using the
Demonstration Checklist if the candidate was able to perform the tasks
specified in the Demonstration Checklist:
3) The Trainer, based on the performance of the candidate should give
immediate feedback.
4) The Trainer should advise the Candidate on the next method of

assessment that he/she will undertake.
Demonstration [continued]
Satisfactory
QUESTIONS response
The candidate should answer the following questions: Yes No

Extension/Reflection Questions
1. In the absence of materials during preparation of
 
concoctions operation, what will you do?
2. How would you know if the equipment is in good
 
condition?
Safety Questions
3. How would you avoid accident during the preparation
 
of the concoctions?
4. What would you do if the tools, materials, and
 
equipment used are unclean?
5. How to avoid contamination?  
Contingency Questions
6. What would you do to the tools, materials and
equipment if there’s a heavy rain during the  
preparation of various concoctions?
7. How do climatic factors affect the tools, materials, and
 
equipment during production of concoctions?
Rules and Regulations
8. Why we put up “Cleaning in Progress” sign in cleaning
 
and sanitizing our workplace and storage area?
9. Why we need to follow OH&S policies and procedures?  

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Feedback to candidate: Generally, the candidate answered and defended
well the questions thrown to them. He knew and understands
everything what were supposed to be understood and learned
from the qualification.
The candidate’s overall performance was:

Satisfactory  Not Satisfactory 
Candidate’s signature: Date:
Trainer’s signature: Date:
ANSWER KEY:
Demonstration [continued]
Satisfactory
QUESTION with ANSWER
response
The candidate should answer the following questions: Yes No
Extension/Reflection Questions
1. In the absence of materials during preparation of
concoctions operation, what will you do?
A. In the absence of the materials during the
preparation of concoctions, I need to find a  
replacement that would cater the function of a
missing material, which is not contaminated
with bad organisms.
2. How would you know if the equipment is in good
condition?
A. We know that certain equipment is still in good
 
condition if during the process of the particular
activity, the equipment will not be in trouble. All
of the parts are functioning well.
Safety Questions

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3. How would you avoid accident during the preparation
of the concoctions?
A. The accident could be avoided during the
preparation of the concoctions if the learner
would wear the proper Personal Protective  
Equipment (PPE) and should follow the
principles, procedures and policies of the
Operational Health and Safety (OH&S)
Standards.
4. What would you do if the tools, materials, and
equipment used are unclean?
A. If tools, materials, and equipment used are
uncleaned, you should have to dispose or throw
it away the processed concoctions and make or
 
process a new one. The reason why we need to
dispose the concoctions if our materials, tools
and equipment are uncleaned is that, definitely,
the concoctions will just results into spoilage
because of the contaminated materials.
5. How to avoid contamination?
A. Contamination can be avoided when processing
various concoctions and extracts if the materials,  
tools, and equipment you are going to use are
properly cleaned and well-sanitized.
Contingency Questions
6. What would you do to the tools, materials and
equipment if there’s a heavy rain during the
preparation of various concoctions?
A. If heavy rain happens during the preparation of
various concoctions, the tools, materials and  
equipment should be kept in a dry, clean and
cool place in order for the materials, tools and
equipment not to be contaminated with any bad
organisms and will last longer as well.
7. How do climatic factors affect the tools, materials, and
equipment during production of concoctions?
A. Climatic factors affect the tools, materials, and
 
equipment during the production of concoctions
by having rust in the materials, tools and
equipment, especially if these are made of steel.
Rules and Regulations

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8. Why we put up “Cleaning in Progress” sign in cleaning
and sanitizing our workplace and storage area?
A. In cleaning and sanitizing our workplace and
storage area, we need to put “Cleaning in  
Progress” sign in order the people not to cross
the area anytime and to avoid physical injuries
in general.
9. Why we need to follow OH&S policies and procedures?
A. Following OH&S policies and procedures will
 
ensure a safety and productive working
environment.
TABLE OF SPECIFICATION
# of
Objectives/Content
Knowledge Comprehension Application items/%
area/Topics
of test
25% 35% 40% 100%

1. Cleans, sanitizes 8, 20 4, 19 5 5
and secures work
and storage
areas.
2. *Cleans and free 10 13, 24 21, 14 5
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raw materials
used from
synthetic
chemicals.
3. Observes 15 9 3, 17, 25 5
personal hygiene
according to OHS
procedures.
4. Prepares raw 2 11, 6 18, 1 5
materials in
accordance with
enterprise
practice.
5. *Ferments 12 22, 23 7, 16 5
various
concoctions
following to
organic practices.
TOTAL 6 9 10 25
WRITTEN EXAMINATION
QUESTIONS
MULTIPLE CHOICE
Directions: Read the questions properly and answer it religiously. Choose

the letter of the best answer. Write the letter of your choice on a
separate sheet provided.
1. Peter wants to know and process the Oriental Herbal Nutrient (OHN)
for his plants and also for himself, but he does not know the raw

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materials to be gathered and prepared. So, what are really the raw
materials needed in the production of Oriental Herbal Nutrient (OHN)?
a. animal bones, egg shell, sea shell, kuhol shell and natural
vinegar
b. Trash Fish and gills, scales, offal of big fishes, golden kuhol
meat and molasses
c. Ripe and sweet fruits but not limited to banana, papaya,
watermelon, ampalaya , tomato and molasses.
d. Garlic, ginger, Pure coconut vinegar, Mascuvado
2. One of the bio-organic inputs in Organic Agriculture Production is the

Calcium Phosphate, also known as CalPhos. What is the element
symbol of CalPhos?
a. CaPO4
b. CP
c. CalP
d. CalPO2
3. In maintaining your proper hygiene, one of the things that you need to
do is to visit the dentist. How many times should you need to
approach the dentist?
a. twice a year
b. once a year
c. every two years
d. every month
4. The following are the reasons why we need to clean and sanitize our
work and storage area, except
a. It helps protect the health of the human being and other
creatures by controlling the transmission of diseases.
b. It controls human health by preventing transmission of human
diseases in foods.
c. It helps the multiplication of pest and diseases in the area.
d. It improves the shelf life and sensory quality of food products.

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5. Liza is about to clean the pigpen together with her brother, John. If
Liza wants to follow the cleaning and sanitation basic steps, what is
the correct order of the steps?
I. Flush the cleaner from the surface.
II. Flush the sanitizer.
III. Wash the surface with the appropriate cleaning
compound.
IV. Flush or sweep surfaces to remove gross soil.
V. Apply a sanitizer.
a. IV, III, I, V & II
b. III, I, II, IV & V
c. I, II, III, IV & V
d. V, IV, III, II & I
6. The following are raw materials in the production of various

concoctions and extracts, except.
a. Garlic
b. Tomato
c. Chopping board
d. natural vinegar
7. The mango tree in the backyard is in the fruiting stage. What

particular bio-organic input should be applied to the tree?
a. Indigenous Micro-organisms (IMO)
b. Fermented Fruit Juice (FFJ)
c. Fermented Plant Juice (FPJ)
d. Oriental Herbal Nutrient (OHN)
8. What do we mean by SSOP in sanitation?
a. Sanitation Standards Operating Process
b. Sanitation Standards Operation Products
c. Sanitation Standards Operating Procedures
d. Sanitation Standards Operation Process
9. What is the necessary benefit can you acquire out of the personal
hygiene?
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a. It helps to increase self-esteem and confidence, while
minimizing the chances of developing imperfections.
b. It can catch the attentions of the people.
c. It can lead embarrassing situations in front of colleagues and
clients.
d. It can make you a popular person.
10. It refers to the process of removing completely the unwanted

matters.
a. Elimination
b. Washing
c. Cleaning
d. Sanitizing
11. In processing various concoctions and extracts, there are some raw
materials that need to be prepared. Which do not belong to the
group?
a. Camote tops
b. Kangkong
c. Molasses
d. Shredder
12. What do you call those bio-organic inputs which microorganisms are
found and caught in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA
13. Which of the following is considered raw material in the production
of concoctions and extracts?
a. Knife
b. Bamboo tube
c. Camote tops
d. Wooden ladle

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14. How would choose raw materials in the production of various
concoctions and extracts?
a. Select young, fresh leaves and free from insect pest and
diseases.
b. Scarce in the production area.
c. Select mature and chemically-treated raw materials.
d. None of the above.
15. What do we mean by OH&S?

a. Operating Healthy & Standards
b. Operational Hazards & Safety
c. Organic Healthy & Secure
d. Operational Health & Safety
16. Your eggplant garden was attacked by the various pests and
diseases. You want it to be applied only with the one of the bio-
organic inputs. Which of the following should you apply or use?
a. Fermented Plant Juice (FPJ)
c. Oriental Herbal Nutrient (OHN)
d. Indigenous Micro-organisms (IMO)
17. How would you maintain your personal hygiene in the workplace
anytime?
a. Regularly wash and cut your hair to keep a neat appearance.
b. Bath every day before work, or every night before you go to
sleep.
c. Wear deodorant or antiperspirant daily if you tend to sweat.
d. All of the above.
18. There are several steps on how to clean raw materials to be used in
processing organic concoctions and extracts. Which is the primary
step in doing it?
a. Select young and green raw materials.
b. Remove rot leaves and other unnecessary parts of the raw
materials.
c. Wash the raw materials carefully in potable and running water.

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d. Wear the correct PPE for the job.
19. Which of the following comes first when you follow proper cleaning
and sanitizing?
a. Put up ‘Cleaning in Progress’ signs.
b. Pre-clean if necessary by removing dirt and things you can see.
c. Put up barriers to stop people going into the area.
d. Wear the correct PPE for the job.
20. What appropriate signage should be put when cleaning is going on?
a. “Men at Work”
b. “Authorized Personnel Only”
c. “Cleaning in progress”
d. “Watch your steps”
21. Given the raw materials used in the production of concoction, the
Grade 10 Horticulture students of Dumingag National High School
are tasked to clean and free raw materials from synthetic chemicals.
What is the correct sequence in cleaning the raw materials in
processing concoctions?
I. Remove rot leaves and other unnecessary parts of the

raw materials.
II. Select young and green raw materials.
III. Wear the correct PPE for the job.
IV. After washing, put the raw materials in a clean basin for
processing.
V. Wash the raw materials carefully in potable and running
water.
a. I, II, III, IV & V
b. IV, II, I, III & V
c. V, II, I, III & IV
d. III, II, I, V & IV
For items 22 and 23. Select among the options below if what is being
referred to by the following statements.
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a. Lactic Bacteria Serum (LABS)
c. Oriental Herbal Nutrients (OHN)
d. Fish Amino Acid (FAA)
22. It thrives and feeds on the ammonia released in the decomposition

normally associated with the foul odor.
23. It is used throughout the early, vegetative and change over and
fruiting stages.
24. Why do we need to clean and free raw materials from synthetic
chemicals?
a. To prevent spoilage and contamination of the concoctions or
extracts.
b. To reduce the synthetic chemicals.
c. To avoid processing rot raw materials.
d. To remove the nutrients and minerals on the raw materials.
25. Joseph is a Grade 7 student. While in the canteen, he buys

something to eat, it happens that all of the customers disappeared
quickly in the Customers’ area. He didn’t know the reason behind.
Some are on the left side covering a handkerchief in their nose. What
suggestions can you formulate about Joseph’s situation? He should:
a. wash and sanitize his hands.
b. trim his nails.
c. take a bath and put deodorant on underarms.
d. cut his hairs.
ANSWER KEY
MULTIPLE CHOICE
1. D 21. D
2. A 22. A
3. B 23. C
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4. C 24. A
5. A 25. C
6. C
7. B
8. C
9. A
10. C
11. D
12. B
13. D
14. A
15. D
16. C
17. D
18. D
19. D
20. C
Templates for Inventory of Training Resources
Resources for presenting instruction

As per
 PRINT RESOURCES As per TR Remarks
Inventory

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As per
 NON-PRINT RESOURCES As per TR Remarks
Inventory
Desktop Computer 5 sets 5 sets Ready to use
Printer 1 unit 1 unit Ready to use
LCD projector with Screen 1 unit 1 unit Ready to use
Photo Copier 1 unit 1 unit Ready to use
Resources for Skills practice of Competency #4: PRODUCE VARIOUS

CONCOCTIONS AND EXTRACTS
As per
 SUPPLIES AND MATERIALS As per TR Remarks
Inventory
Molasses 100 liters 100 liters Ready to use
Various Concoctions/Extracts for at 8 liters 8 liters Ready to use
least 1 liter per sample
Weight (clean stone 100grams each) 150 pieces 150 pieces Ready to use
Weight (empty plastic container 250 50 pieces 50 pieces Ready to use
to 500 ml capacity)
Plastic strainer, fine mesh, 1ft x 1ft 25 pieces 25 pieces Ready to use
square
Plastic strainer, small mesh, 1ft x 1 25 pieces 25 pieces Ready to use
ft square
Empty Plastic Container, 1 liter 50 pieces 50 pieces Ready to use
capacity
Empty Plastic Container, 5 liter 50 pieces 50 pieces Ready to use
capacity
Plastic Tie box 2 rolls 2 rolls Ready to use
First Aid Kit 1 unit 1 unit Ready to use
Apron 15 pieces 15 pieces Ready to use
Plastic Container, 15 liters capacity 25 pieces 25 pieces Ready to use
Plastic Container, 60 liters capacity 10 pieces 10 pieces Ready to use
Plastic Hose, 5mm dia. 5 meters 5 meters Ready to use
Waste cans/bag 3 pieces 3 pieces Ready to use
Plastic Sheet 10 meters 10 meters Ready to use
Manila Paper 25 pieces 25 pieces Ready to use
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Rubber Bond, Large 5 boxes 5 boxes Ready to use
Marking Pen 5 pieces 5 pieces Ready to use
Masking Tape, medium 5 pieces 5 pieces Ready to use
Water Container Drum 1 piece 1 piece Ready to use
Rags 10 pieces 10 pieces Ready to use
As per
 TOOLS As per TR Remarks
Inventory
Measuring Cup (with calibration, 1 10 pieces 10 pieces Ready to use
liter capacity)
Plastic Cup (1 liter capacity) 10 pieces 10 pieces Ready to use
Syringe, Plastic, 30 ml capacity 5 pieces 5 pieces Ready to use
Bamboo Container/ Plastic 25 pieces 25 pieces Ready to use
container/wooden box for collecting
microbes
Slicing knife 25 pieces 25 pieces Ready to use
Funnel (imbudo) 5 pieces 5 pieces Ready to use
Carpentry tools 2 sets 2 sets Ready to use
Knapsack sprayer 2 pieces 2 pieces Ready to use
Bamboo/wooden ladle 10 pieces 10 pieces Ready to use
Plastic Basin, 10 liters capacity 5 pieces 5 pieces Ready to use
Chopping Board 25 pieces 25 pieces Ready to use
As per
 EQUIPMENT As per TR Remarks
Inventory
Booth/temporary shed 1 unit 1 unit Ready to use
Shredder 1 unit 1 unit Ready to use
Wheel barrow 1 unit 1 unit Ready to use
Cart 1 unit 1 unit Ready to use
Carbonizer 1 unit 1 unit Ready to use
Fire Extinguisher 1 unit 1 unit Ready to use
Meat Grinder, small 1 piece 1 piece Ready to use
Portable Soil Analyzer Kit 1 unit 1 unit Ready to use
PH meter 1 unit 1 unit Ready to use
Vermitea aerator, 60 liters capacity, 3 sets 3 sets Ready to use
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each
Thermometer 5 pieces 5 pieces Ready to use
Moisture meter 1 piece 1 piece Ready to use
Note: In the remarks section, remarks may include: for repair, for
replenishment, for reproduction, for maintenance etc.

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REFERENCES
A. BOOK
Cambongga, Cristino H., Competency-Based Learning Material, pp. 44-53.
B. INTERNET
http://jifsan.umd.edu/pdf/gaqps_en/Section9.Effective_Cleaning_and_Sani
tizing_Procedures.pdf
http://SITHACS006B_Clean_premises_and_equipment_2012.pdf
https://www.cartercenter.org/resources/pdfs/health/ephti/library/lecture_
notes/env_health_science_students/ln_occ_hlth_sfty_hygiene_final.pdf
http://www.fao.org/organicag/doc/glorganicfinal.pdf
https://training.gov.au/TrainingComponentFiles/SFI11/SFIPROC402C_R1.
docm
https://www.worksafebc.com/en/law-policy/occupational-health-
safety/searchable-ohs-regulation/ohs-regulation
https://bizfluent.com/how-7531644-maintain-personal-hygiene-
workplace.html
https://www.occpphils.org/OA_Standard_050505.pdf
http://businessdiary.com.ph/3468/how-to-make-fermented-plant-juice-or-
fpj/
https://lifehacker.com/how-to-take-care-of-your-tools-1543310658

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FORM 1.1 SELF-ASSESSMENT CHECK
CORE COMPETENCIES
CAN I…? YE NO
S
1.1 Select healthy stocks /
1.2 Determine suitable chicken house
/
requirements
1.3 Install cage (housing) equipment /
1.4 Feed chicken (Provide feed and implement
/
feeding practices)
1.5 Manage health and growth of chicken /
1.6 Harvest chicken /
2.1 Establish nursery /
2.2 Plant seedlings /
2.3 Perform Plant Care Activities (and
/
Management)
2.4 Perform Harvest and Post Harvest Activities /
1.1 Prepare composting area /
1.2 Prepare raw materials /
1.3 Carry out composting process /
1.4 Harvest compost /
4.1. Prepare for the production of various
/
concoctions
4.2. Process concoctions /
4.3. Package concoctions /
Note: In making the Self-Check for your Qualification, all required

competencies should be specified. It is therefore required of a
Trainer to be well-versed of the CBC or TR of the program
qualification he is teaching.
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Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
□ Certificate of
Training
□ Demonstration
□ Certificate of
1. RAISE ORGANIC □ Interview
Employment
CHICKEN □ Written Exam
□ Portfolio
□ Oral Questioning
□ Trainings’ Record
Book
□ Certificate of
Training
□ Demonstration
2. PRODUCE □ Certificate of
□ Interview
ORGANIC Employment
VEGETABLE □ Written Exam
□ Portfolio
Book
□ Certificate of
Training
□ Demonstration
3. PRODUCE □ Certificate of
□ Interview
ORGANIC Employment
FERTILIZER □ Written Exam
□ Portfolio
Book

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Identifying Training Gaps
Form 1.3 Summaries of Current Competencies versus Required

Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1.1 Select healthy 1.1 Select healthy
stocks stocks
1.2 Determine
1.2 Determine suitable
suitable chicken
chicken house
house
requirements
requirements
1.3 Install cage 1.3 Install cage
(housing) (housing)
equipment equipment
1.4 Feed chicken 1.4 Feed chicken
(Provide feed and (Provide feed and
implement feeding implement
practices) feeding practices)
1.5 Manage health
1.5 Manage health and
and growth of
growth of chicken
chicken
1.6 Harvest chicken 1.6 Harvest chicken
2.1 Establish
2.1 Establish nursery
nursery
2.2 Plant seedlings 2.2 Plant seedlings
2.3 Perform Plant
2.3 Perform Plant Care
Care Activities
Activities (and
(and
Management)
Management)
2.4 Perform Harvest and 2.4 Perform Harvest
Post Harvest and Post Harvest
Activities Activities

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1.1 Prepare composting 1.1 Prepare
area composting area
1.2 Prepare raw 1.2 Prepare raw
materials materials
1.3 Carry out
1.3 Carry out
composting
composting process
process
1.4 Harvest compost 1.4 Harvest compost
production of
production of
various
various concoctions
concoctions
4.2. Process
4.2. Process concoctions
concoctions
4.3. Package 4.3. Package
concoctions concoctions

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Form No. 1.4: Training Needs
Training Needs Module

Title/Module of Duration (hours)
(Learning Outcomes) Instruction
4.1. Prepare for the 7 hours
production of various
4. PRODUCING
concoctions
VARIOUS
4.2. Process concoctions CONCOCTIONS 12 hours
4.3. Package concoctions 5 hours

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TRAINING PLAN
Qualification: Organic Agriculture Production NC II
Trainees’
Training Mode of Facilities/Tools Assessment Date and
Training Staff Venue
Activity/Task Training and Equipment Method Time
Requirements
PRODUCE Prepare for the OJT Farm Owner:  Tools in Maata’s  Participator December
VARIOUS production of the Farm y Lecture – 1–
Ms. Nelly
CONCOCTION various preparation of Discussion December
Suan Yting
S AND concoctions concoctions  Written 2, 2017
EXTRACTS - plastic pail Exam
Assistant: with cover (3 L
capacity) 8:00-
12:00 A.M
- chopping
board 1:00-4:00
P.M
- weighing
scale, 2 kilo
capacity
- plastic pail
without cover
- strainer or
nylon screen,
fine mesh net
- storage
container with
cap (1.5 L

ORGANIC AGRICULTURE PRODUCTION
NC II Date Revised:
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SWEETYFIE A. SERENIO Revision # 01
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
- printer
NC II Date Revised:
 Referenc
e materials
- hard copy of
the procedure
in preparing
various
concoctions
- Philippine
National
Standard as
fertilizer, and
pesticides
- checklist of
allowed
materials
based on
Appendix 2 of
PNS
Process OJT Administrator:  Tools: Dumingag  Lecture December
concoctions - Plastic pail Institute of  Observa 1 –
and extracts. with cover (3 L Sustainable tion December
capacity) Organic  Demons 4, 2017
Assistant: Agriculture tration
- chopping 8:00-
(DISOA)  Direct
board 11:00 A.M
observation
- weighing and oral 1:00-4:00
scale, 2 kilo questions P.M
capacity
NC II Date Revised:
- plastic pail  Intervie
without cover w
- strainer or  Written
nylon screen, exam
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

NC II Date Revised:
 Training
equipment
- LCD projector
with screen
- desktop
computer or
laptop
 Facilities
- booth/tempor
ary shed
- storage area
Package OJT Farm Owner:  Tools Maata’s  Direct December
concoctions and Farm observation 5–
Ms. Nelly
and extracts. materials:  Lecture December
Suan Yting
- marker pen  Written 6, 2017
- masking tape Examinatio
Assistant: n
- record book  Demons 8:00-
Ms. Elonah 11:00 A.M
- plastic bottles tration
Jean
with re- 1:00-3:00
Constantino
sealable caps P.M
 Facilities
:
- storage area

NC II Date Revised:
TRAINING DURATION: 96 HOURS
TRAINER: SWEETYFIE A. SERENIO

Technical Education and Skills Development Authority Instructions:
ZOOM TECHNICAL VOCATIONAL TRAINING AND This Trainees’ Record Book (TRB) is intended to
ASSESSMENT CENTER, INC. serve as record of all accomplishment/task/activities while
undergoing training in the industry. It will eventually
Pagadian City, Zamboanga del Sur
become evidence that can be submitted for portfolio
assessment and for whatever purpose it will serve you. It is
TRAINEE’S RECORD BOOK 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
I.D. 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
Trainee’s No._______________ 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.
NAME: SWEETYFIE A. SERENIO
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures
QUALIFICATION: ORGANIC AGRICULTURE and maintain the cleanliness of this record.
PRODUCTION NC II
NC II Date Revised:
This will be collected by your trainer and submit the design.
same to the Vocational Instruction Supervisor (VIS) and
3. In  Installed December 5, COMPETEN
shall form part of the permanent trainee’s document on
stall house 2017 T
file.
cage equipment.
THANK YOU.
 Secured
Unit of Competency: 1. RAISE ORGANIC CHICKEN bedding
materials.
NC Level II  Prepared
bedding.
Learning Task/Activity Date Instructor’s
Outcomes Required Accomplished Remarks  Set-up
brooding
1. S  Identified December 1, COMPETEN facility.
elect breeds/strains 2017 T
healthy . 4. Fe  Selected December 6, COMPETEN
stocks. ed suitable feed 2017 T
 Selected chicken materials.
healthy chicks
 Prepared feed
2. De  Determined December 4, COMPETEN materials.
termine suitable site 2017 T
 Fed animals.
suitable for chicken
chicken house.  Monitored
house feeding.
 Prepared
requirem chicken house 5. M  Monitored December 7, COMPETEN
ents design anage growth rate. 2017 T
 Prepared health  Implemented
house and health care
equipment growth program.
installation of
NC II Date Revised:
chicken  Implemented
sanitation and
cleanliness
program.
6. Ha  Collected December 8, COMPETEN Unit of Competency: 2. PRODUCE ORGANIC
rvest organic waste 2017 T VEGETABLES
chicken for fertilize
formulation.
NC Level II
 Selected
suitable Learning Task/Activity Date Instructor’s
chicken for Outcomes Required Accomplished Remarks
harvest. 1. Esta  Selected December 11, COMPETE
 Accomplished blish seeds. 2017 NT
production nursery  Prepared
record. seedbed.
 Carried out
care and
_ SWEETYFIE A. maintenan
SERENIO__ ce of
Trainee’s Signature Trainer’s Signature seedlings
 Prepared
potting
media.
2. Plan  Carried out December 12, COMPETE
t land 2017 NT
seedlings preparation
.
NC II Date Revised:
 Incorporate 4. Perf  Checked December 14, COMPETE
d organic orm products 2017 NT
fertilizers Harvest using
and and Post maturity
applicable Harvest indices.
concoctions Activities  Harvested
. marketable
 Transplante products.
d/planted  Classified
seedlings. harvested
 Performed vegetables.
watering of  Used
seedlings. appropriate
3. Perf  Implemente December 13, COMPETE harvesting
orm Plant d water 2017 NT tools and
Care manageme materials.
Activities nt plan.  Applied
and post
 Determined
Managem harvest
effective
ent. practices.
control
measures.  Accomplish
 Re-planted ed
all missing production
hills. record.
 Applied
organic
fertilizers.
NC II Date Revised:
__Sweetyfie Serenio_ Willy s materials.
Parojinog__ 3. Ca  Applied December 19, COMPETENT
Trainee’s Signature Trainer’s Signature rry out appropriate 2017
compost composting
ing methods.
process  Monitored
Unit of Competency: 3. PRODUCE ORGANIC FERTILIZERS
compost.
 Carried-out
NC Level II processing
of compost
Learning Task/Activity Date Instructor’s
fertilizers.
Outcomes Required Accomplished Remarks
4. Ha  Checked December 20, COMPETENT
1. Pr  Selected site December 15, COMPETENT
rvest quality 2017
epare based on 2017
compost harvest.
compost compost
ing area fertilizer  Performed
production record
requirement keeping.
s.
SWEETYFIE A.
 Prepared
site lay-out. SERENIO __
Trainee’s Signature Trainer’s Signature
 Prepared
bed.
2. Pr  Gathered December 18, COMPETENT
epare materials. 2017
raw  Prepared
material raw
NC II Date Revised:
personal
hygiene.
2. Proces  Prepared December COMPETE
s raw 27-28, 2017 NT
concoctions materials.
Unit of Competency: 4. PRODUCE VARIOUS
and
CONCOCTIONS AND EXTRACTS  Set
extracts fermentation
period.
NC Level II
 Fermented
Learning Task/Activity Date Instructor’
various
Outcomes Required Accomplishe s Remarks
concoctions
d
 Harvested
1. Prepar  Cleaned, December COMPET concoctions
e for the sanitized 21, 2017 ENT
production and secured 3. Packa  Contained December COMPETE
of various work and ge concoction. 29, 2017 NT
concoctions storage concoctions  Labeled and
and areas. and tagged
extracts extracts
 Cleaned and packaged
freed raw concoction.
materials.  Stored
 Cleaned and packaged
freed tools, concoctions
materials  Recorded
and production
equipment. of
 Observed concoctions

NC II Date Revised:
__Sweetyfie Serenio__ SWEETYFIE A. SERENIO__
Trainee’s Signature Trainer’s Signature

NC II Date Revised:
TRAINEE’S PROGRESS SHEET
Name : SWEETYFIE A. SERENIO Trainer : SWEETYFIE A. SERENIO

Qualification : ORGANIC AGRICULTURE PRODUCTION NC II Nominal Duration : 96 HOURS
Units of Training Date Date Trainee’s Supervisor’s

Training Activity Rating
Competency Duration Started Finished Initial Initial
RAISE ORGANIC  Select healthy stocks. 30 hours December December COMPETENT Sweetyfie SWEETYFIE A.
SERENIO
CHICKEN 1, 2017 8, 2017 Serenio
 Determine suitable
chicken house
requirements.
 Install cage
 Feed chicken
 Manage health and
growth of chicken
 Harvest chicken
PRODUCE  Establish nursery 24 hours December December COMPETENT Sweetyfie SWEETYFIE A.
ORGANIC 11, 2017 14, 2017 Serenio SERENIO
 Plant seedlings
VEGETABLES
 Perform Plant Care
Activities and
Management.
 Perform Harvest and
Post Harvest
Activities
PRODUCE  Prepare composting 18 hours December December COMPETENT Sweetyfie Willy Parojinog
ORGANIC area 15, 2017 20, 2017 Serenio
FERTILIZERS  Prepare raw materials
 Carry out composting
process
 Harvest compost
PRODUCE  Prepare for the 24 hours December December COMPETENT Sweetyfie Willy Parojinog
VARIOUS production of various 21, 2017 29, 2017 Serenio
CONCOCTIONS concoctions and
AND EXTRACTS extracts
 Process concoctions
and extracts
 Package concoctions
and extracts
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.
SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING
EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the
Supervised Industry Training (SIT) or On the Job Training (OJT) you had
with the Industry Partners of (Zoom Technical Vocational Training and
Assessment Center, Inc. AND MANLISWE FARM). Please check (X) the
appropriate box corresponding to your rating for each question asked. The
results of this evaluation shall serve as a basis for improving the design and
management of the SIT in SICAT to maximize the benefits of the said
Program. Thank you for your cooperation.
Legend:
5 – Outstanding
4 – Very Good/ Very Satisfactory
3 – Good/Adequate
2 – Fair/ Satisfactory
1 – Poor/Unsatisfactory
NA – not applicable
Ite
m Question Ratings
No.
N
INSTITUTIONAL EVALUATION 1 2 3 4 5
A
Has (Zoom Technical Vocational Training and X
Assessment Center) AND MANLISWE FARM)
1 conducted an orientation about the SIT/OJT
program, the requirements and preparations
needed and its expectations?
Has (ZOOM TECHNICAL VOCATIONAL X
TRAINING AND ASSESSMENT CENTER, INC.
AND MANLISWE FARM) provided the necessary
2
assistance such as referrals or
recommendations in finding the company for
your OJT?
Has (ZOOM TECHNICAL VOCATIONAL X
TRAINING AND ASSESSMENT CENTER, INC.
3 AND MANLISWE FARM) showed coordination
with the Industry partner in the design and
supervision of your SIT/OJT?
4 Has your in-school training adequate to X
undertake Industry partner assignment and its
challenges?
Has (Zoom Technical Vocational Training and X
5 Assessment Center, Inc. AND MANLISWE
FARM) monitored your progress in the Industry?
Has the supervision been effective in achieving X
6 your OJT objectives and providing feedbacks
when necessary?
Did (Zoom Technical Vocational Training and X
Assessment Center, Inc. AND MANLISWE
7
FARM) conducted assessment of your SIT/OJT
program upon completion?
Were you provided with the results of the X
Industry and (Zoom Technical Vocational
8
Training and Assessment Center, Inc. AND
MANLISWE FARM) assessment of your OJT?
Comments/Suggestions:
Signature: ________________
Printed Name: ______________________
Qualification: Organic Agriculture Production NC II
Host Industry Partner: Zoom Technical Vocational Training and Assessment

Center, Inc.
Supervisor: Ms. Elonah Constantino
Manliswe Farm Ms. Nelly Suan Yting
Period of Training: 96 hours Instructor:
Ms. Jessenitho Baltazar
Ms. Jovyl Gallemit
TRAINING SESSION EVALUATION FORM
INSTRUCTIONS:
This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.
TRAINERS/ Poor/ Fair/ Good/ Very Good/ Outstan

INSTRUCTORS Unsatisf Satisfa Adequate Very ding
actory ctory Satisfactor
y
Name of Trainer:
_______________ 1 2 3 5
4
1. Orients trainees X X
about CBT, the
use of CBLM
and the
evaluation
system
2. Discusses X X
clearly the unit
of competencies
and outcomes to
be attained at
the start of every
module
3. Exhibits X X
mastery of the
subject/course
he/she is
teaching
4. Motivates and X X
elicits active
participation
from the
students or
trainees
5. Keeps records of X X
evidence/s of
competency
attainment of
each
student/trainee
s
6. Instil value of X X
safety and
orderliness in
the classrooms
and workshops
7. Instils the value X
of teamwork and
positive work
values
8. Instils good X X
grooming and
hygiene
9. Instils value of X
time
10. Quality of voice X X
while teaching
11. Clarity of X X
language/
dialect used in
teaching
12. Provides extra X X
attention to
trainees and
students with
specific
learning needs
13. Attends classes X X
regularly and
promptly
14. Shows energy X X
and
enthusiasm
while teaching
15. Maximizes use X X
of training
supplies and
materials
16. Dresses X X
appropriately
17. Shows empathy X X
18. Demonstrates X X
self-control
This post-training evaluation instrument is intended to measure how

satisfactorily your trainer prepared and facilitated your training. Please give
your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.
PREPARATION Poor/ Fair/ Good/ Very Outstand

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

Unsatisfa Satisfac Adequa Good/ ding
ctory tory te Very
Satisfac
tory
1 2 3
4 5
1. Support X X
Staff are
accommodating
Comments/Suggestions:
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
RATER A
Poor/ Fair/ Good/ Very Outstand

Unsatisfa Satisfact Adequ Good/ ing
ctory ory ate Very
PREPARATION Satisfact
ory
1 2 3 4 5
1. Workshop layout x
conforms to the
components of a
CBT workshop.
2. Number of CBLM x
is sufficient.
3. Objectives of x
every training
session are well-
explained.
4. Expected x
activities/output
s are clarified.
RATER B
Poor/ Fair/ Good/ Very Outstan

Unsatisfa Satisfact Adequ Good/ ding
ctory ory ate Very
ory
1 2 3 4 5
conforms to the
components of a
CBT workshop.
2. Number of CBLM x
is sufficient.
3. Objectives of x
every training
session are well-
explained.
4. Expected x
activities/output
s are clarified.
RATER C
Poor/ Fair/ Good/ Very Outstand

Unsatisfa Satisfact Adequ Good/ ing
ctory ory ate Very
ory
1 2 3 4 5
conforms to the
components of a
CBT workshop.
2. Number of CBLM x
is sufficient.
3. Objectives of x
every training
session are well-
explained.
4. Expected x
activities/output
s are clarified.
Average Rating
PREPARATION Average
1. Workshop layout
conforms to the
4.7
components of a
CBT workshop.
2. Number of CBLM is
4
sufficient.
3. Objectives of every
training session are 3.7
well-explained.
4. Expected
activities/outputs 5
are clarified.
General Average 4.35
Range:
0.00 - 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 - 5.0 = Outstanding
General Interpretation:
Very Good/Very Satisfactory
Recommendation:
The trainer should always emphasized and have an in-depth
explanation or discussion on the various objectives of every training
session
Training Activity Matrix
Day 1
Venue Date
Facilities/Tools and
Training Activity Trainee (Workstation/Are & Remarks
Equipment
a) Time
December 1,
Prayer 2017
Recap of Activities 8:00 AM - All trainees
Practical Work
Unfreezing Activities All trainees 12:00 AM participated and
Area
Feedback of Training cooperated.
Rejoinder/Motivation 1:00 PM –
5:00 PM
Read Information GROUP 1 RAISE ORGANIC
Sheets on UC 1 CHICKEN (Module 1)
Constantino December 4,
Gallemit  Feeding troughs 2017
Answer Self-checks Benaro  Waterers
Sadera  Containers of 8:00 AM -
Serenio Practical Work Ready to proceed UC
concoction 12:00 AM
Perform tasks Verallo Area 2.
 Rice hull
 Saw dust 1:00 PM –
 Coco coir 5:00 PM
 Rice straw
 Bulb
 Charcoal
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 109
Developed by:
and extracts.
Read Information GROUP 2 PRODUCE ORGANIC Practical Work December 4, Ready to proceed UC
Sheets on UC 2 VEGETABLES Area 2017 3.
Verallo (Module 2)
Piedad 8:00 AM -
Answer Self-checks Serenio Equipment and 12:00 AM
Sadera facilities:
Parilla  Booth/temporary 1:00 PM –
Perform tasks Baltazar shed 5:00 PM
 Cart (Kariton &
paragus)
 Comb-tooth harrow
 Computer
 Crates
 Farm/ field
 Greenhouse
 Harvesting
equipment
 Sprinkler
 Mower (grass cutter)
 Over head projector
 Portable chain saw
 Post-Harvest
treatment equipment
 Power sprayer
 Rotavator
 Service vehicle
 Sorting equipment
 Spike tooth harrow

PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 110
Developed by:
and extracts.
 Storage room
 Surface irrigation
system
Tools and
instruments such as:
 Bolos
 Broomstick
 Calculator
 Container
 Cutting tools
 Digging tools
 Drying meter
 Fruit crate
 Harvesting tools
 Hat
 Knapsack sprayer
 Knife
 Light hoe
 Moisture meter
 Petri-dish
 pH meter
 Pick mattock
 Picking knife
 Plow
 Plumbing tools
 Post-Harvest
treatment tools
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 111
Developed by:
and extracts.
 Protective gadgets
 Pruning shears
Supplies and
Materials such as:
 Agri bags, plastic
 Bamboo stick
 Basket
 Bond paper
 Catching nets
 Clips
 Coconut dust
 Compost
 Fertilizers
 First aid supplies/
medicine
 Flower inducer
 Fungicides
 Gloves
 Growing media
(garden soil, sewed
sand, compost, soil,
manure and
sawdust/rice)
 Killing bottles
 Marking pens
 Masks
 Mulching material
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 112
Developed by:
and extracts.
 Hair nets
 Packaging materials,
assorted
 Pail
Read Information GROUP 3 PRODUCE ORGANIC December 4,
Sheets on UC 3 FERTILIZERS 2017
Baltazar (Module 3)
Verallo Practical Work 8:00 AM - Ready to proceed UC
Answer Self-checks Piedad  Shred/ cut materials Area 12:00 AM 4.
Gallemit  Weighing
Sadera 1:00 PM –
Perform tasks 5:00 PM
Read Information GROUP 4 PRODUCE ORGANIC
Sheets on UC 4 CONCOCTIONS AND
Oyao EXTRACTS (Module
Serenio 4)
Answer Self-checks Verallo December 4,
Gallemit  Plastic pail 2017
Sadera  Wooden ladle Ready to proceed
Perform tasks  Manila paper or Practical Work 8:00 AM -
cheese cloth Institutional
Area 12:00 AM
 Rubber bands Assessment.
 Weighing scale
 Chopping board 1:00 PM –
 Knife 5:00 PM
 Marker
 Strainer or nylon
screen
 tone (weight)

PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 113
Developed by:
and extracts.
Day 2
Venue Date
Training Activity Trainee (Workstation/Area & Remarks
Equipment
) Time
Read Information GROUP 1 PRODUCE ORGANIC Practical Work Area December 5, Ready to proceed UC
Sheets on UC 2 VEGETABLES 2017 3.
Serenio (Module 2)
Verallo 8:00 AM -
Answer Self-checks Piedad Equipment and 12:00 AM
Constantin facilities:
o  Booth/temporary 1:00 PM –
Perform tasks Gallemit shed 5:00 PM
 Cart (Kariton &
paragus)
 Comb-tooth harrow
 Computer
 Crates
 Farm/ field
 Greenhouse
 Harvesting
equipment
 Sprinkler
 Mower (grass cutter)
 Over head projector
 Portable chain saw
 Post-Harvest
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 114
Developed by:
and extracts.
treatment
equipment
 Power sprayer
 Rotavator
 Service vehicle
 Sorting equipment
 Spike tooth harrow
 Storage room
 Surface irrigation
system
Tools and
instruments such
as:
 Bolos
 Broomstick
 Calculator
 Container
 Cutting tools
 Digging tools
 Drying meter
 Fruit crate
 Harvesting tools
 Hat
 Knapsack sprayer
 Knife
 Light hoe
 Moisture meter
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 115
Developed by:
and extracts.
 Petri-dish
 pH meter
 Pick mattock
 Picking knife
 Plow
 Plumbing tools
 Post-Harvest
treatment tools
 Protective gadgets
 Pruning shears
Supplies and
Materials such as:
 Agri bags, plastic
 Bamboo stick
 Basket
 Bond paper
 Catching nets
 Clips
 Coconut dust
 Compost
 Fertilizers
 First aid supplies/
medicine
 Flower inducer
 Fungicides
 Gloves
 Growing media
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 116
Developed by:
and extracts.
(garden soil, sewed
sand, compost, soil,
manure and
sawdust/rice)
 Killing bottles
 Marking pens
 Masks
 Mulching material
 Hair nets
 Packaging materials,
assorted
 Pail

December 5,
Sheets on UC 3 FERTILIZERS
2017
Verallo (Module 3)
Piedad
Answer Self-checks 8:00 AM - Ready to proceed UC
Serenio  Shred/ cut Practical Work Area
12:00 AM 4.
Sadera materials
Parilla  Weighing
Perform tasks 1:00 PM –
Baltazar
5:00 PM
Read Information GROUP 3 PRODUCE ORGANIC Practical Work Area December 5, Ready to proceed
Sheets on UC 4 CONCOCTIONS AND 2017 Institutional
Baltazar EXTRACTS (Module Assessment.
Verallo 4) 8:00 AM -
Answer Self-checks Piedad 12:00 AM
Gallemit  Plastic pail
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 117
Developed by:
and extracts.
Sadera  Wooden ladle
 Manila paper or
Perform tasks cheese cloth
 Rubber bands
 Weighing scale 1:00 PM –
 Chopping board 5:00 PM
 Knife
 Marker
screen
 tone (weight)

PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 118
Developed by:
and extracts.
Day 3
Venue Date
Equipment
) Time
Read Information GROUP 1 PRODUCE ORGANIC December 6,
Sheets on UC 3 FERTILIZERS 2017
Serenio (Module 3)
Verallo 8:00 AM -
Answer Self-checks Ready to proceed UC
Piedad  Shred/ cut materials Practical Work Area 12:00 AM
4.
Constantino  Weighing
Gallemit 1:00 PM –
Perform tasks 5:00 PM
Read Information GROUP 2 PRODUCE ORGANIC Practical Work Area December 6, Ready to proceed
Sheets on UC 4 CONCOCTIONS AND 2017 Institutional
Verallo EXTRACTS (Module Assessment.
Piedad 4) 8:00 AM -
Answer Self-checks Serenio 12:00 AM
Sadera  Plastic pail
Parilla  Wooden ladle 1:00 PM –
Perform tasks Baltazar  Manila paper or 5:00 PM
cheese cloth
 Rubber bands
 Weighing scale
 Chopping board
 Knife
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 119
Developed by:
and extracts.
 Marker
screen
 tone (weight)
Day 4
Venue Date
Equipment
) Time
Sheets on UC 4 CONCOCTIONS AND
Serenio EXTRACTS (Module
Verallo 4) December 7,
Answer Self-checks Piedad 2017
Constantino  Plastic pail
Gallemit  Wooden ladle 8:00 AM - Ready to proceed
Perform tasks  Manila paper or
cheese cloth Practical Work Area 12:00 AM Institutional
 Rubber bands Assessment.
 Weighing scale 1:00 PM –
 Chopping board 5:00 PM
 Knife
 Marker
screen
 tone (weight)

PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 120
Developed by:
and extracts.
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 121
Developed by:
and extracts.
PRODUCTION NC II
Date Revised:
NTTA
March 2018 P a g e | 122
Developed by:
and extracts.
Minutes of the Meeting
Focus Group Discussion

Date: December 7, 2017
Agenda:
Competency-Based Training Delivery
Present:
1. Sweetyfie A. Serenio
2. Estan Verallo
3. Elonah Constantino
4. Jessie Boy Piedad
5. Jovyl Gallemit
Resolutions/
CBT Concerns Discussions
Agreement
1. CBT Layout All necessary Continue
components are
found.
2. Monitoring of Strictly observed Continue the practice
Attendance for proper of attendance
monitoring and monitoring and
documentation. documentation.
3. Utilization of work area Activities are done Continue the practice
in specific work for every
area. Such as task/activity
assessment and
practical activities
can be done in one
area with proper
schedule
4. Orientation All topics necessary This should be done
a. CBT in the orientation continuously until
b. Roles are found. trainees have
c. TR internalized the CBT
d. CBLM practice
e. Facilities
f. Evaluation system
ORGANIC January 2018 Issued by:
AGRICULTURE Date Revised:
Developed P a g e | 123
Produce various SWEETYFIE A.
concoctions and SERENIO Revision # 01
extracts.
5. RPL It is necessary to It is only applicable
identify the training to post-secondary
needs of the trainee dropped outs, post-
secondary
undergrad,
unemployed/
employed/college
graduate
6. Teaching methods and  Variation of
Activities are done
technique teaching methods
depending on
trainees’ learning and technique
styles and level of
understanding
 This should be
 Written test applied strictly for
 Oral trainees’ better
Questioning understanding to
 Direct the
Observation task/activities/
 Practical competency
Demonstration
7. Monitoring of learning It gives the trainees This should be
activities the sense of checked and
a. Achievement chart accomplishment reviewed after certain
b. Progress chart task/ activities for
monitoring and
documentation of
trainees’ progress to
the task/activities/
competency
8. Feedback Feedback is This should be
necessary for immediately done
trainees after the task/
improvement/ activities of the
motivation trainees
9. Slow learners Needs assistance, Peer teaching
follow-up and
positive
reinforcement
10. Other concerns Assessment tools Should be updated

and TR must be every after 3 years

extracts.
updated
Template No. 1
HOUSEKEEPING SCHEDULE
Qualification: Organic Agriculture Production NC II Station: Practical Area
Area/Section: OAP Workshop Tools/Eqpt.
In – Charge: WILLY PAROJINOG Services: Training Use
Schedule for the Month of December 2017

Responsible
ACTIVITIES Every Every
Person Daily other Weekly 15th Monthly Remarks
Day Day
 Cleaning
/Inspecting
the Group 1 x
Roof/ceiling
and walls.
 Cleaning/
inspecting Group 2 x
the windows
pane.
 Arranging
and
Cleaning Group 3 x
the tables
and chairs.
 Sweeping
and moping Group 4 x
the floor.
 Disposing/
Emptying
the Group 5 x
garbage/
trash can.
 Cleaning
and Group 6 x
sanitizing
the toilet.
extracts.
 Arranging
Group 7 Every
tools & x
after use
equipment.
Template No. 2
HOUSEKEEPING INSPECTION CHECKLIST
Section/Are
Practical Work Area
a In-Charge
INSPECTION ITEMS YES NO
Are the ceiling and walls cleaned? /
Are the windows pane wiped and cleaned? /
Are the working tables properly arranged and cleaned? /
Is the floor mopped and swept appropriately? /
Is the garbage/trash can emptied and disposed properly? /
Is the toilet cleaned and sanitized? /
Are the tools & equipment properly arranged after used? /
Inspected by: WILLY PAROJINOG Date:

January 15,
2017

extracts.
Template No. 3
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT
Agricultural Shredder Machine
TYPE
EQUIPMENT
OAP - 001
CODE
LOCATION Practical Work Area
Schedule for the Month
of December 2017
ACTIVITIES MANPOWER Every Every
Daily other Weekly 15th Monthly Remarks
Day Day
Electrical wirings
and cables Trainee
X
arranged and assigned
secured properly.
Mock-ups
equipment wiped
and cleaned Trainee
assigned X
polished to avoid
accumulation of
dusts.
Mock-up
equipment Trainee
assigned X
maintained
regularly.
Equipment Trainee
checked for any assigned X
defects.
Equipment
ceiling Trainee
instrument assigned x
turned off when
not in use
Spare equipment, Trainee X
tools, and assigned
materials stored
extracts.
in their proper
places
Locations of all
firefighting Trainee
assigned X
equipment clearly
identified
Template No. 4
EQUIPMENT MAINTENANCE CHECKLIST
Equipment Type : Agricultural Shredder Machine

Property Code/Number : OAP - 001
Location : Practical Work Area
Person-In-Charge : Group Leader (Trainees)
Inspected by : WILLY PAROJINOG
Date of Inspection : January 13, 2018
INSPECTION ITEMS YES NO
Are the mechanical fixtures of the Shredder checked and

/
inspected for stability?
Are the external parts of the Shredder wiped out from dust? /
Is the Shredder checked in good working condition? /
Is the starter button checked in good working condition? /
Are the bearings properly oiled and checked? /
Are the belts, drive motor and other accessories/parts checked

/
in good working condition?
Are the shredders free from any rusts? /

extracts.
Template No. 5
EQUIPMENT RECORD W/ CODE AND DRAWING
No Eqpt. Drawing
Location Qty Title Description PO No.
. No. Ref.
KCl-Mini
Agricultural Power type
Practical OAP- 0001-
1. 2 Shredder Agricultural A 01-1
work area AS001 14
Machine Shredder
Machine
Authentic
10lbs ABC
Fire Dry
2. 4 Extinguishe Chemical B 01-1
work area FE011 17
r Fire
Extinguishe
r
OAP- Bosmere
Practical Wheel 0001-
3. WB00 5 W302 Wheel C 01-1
work area barrow 19
7 Barrow
Portable Womdee 3
4. 2 Soil in 1 Soil D 01-1
work area PS015 15
Analyzer Kit Tester Kit
Thermo
Scientific
5. 2 PH meter Orion Star E 01-1
work area PH016 20
PH Portable
Meter

extracts.
Template No. 6
TAG-OUT BILL
DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS
DESCRIPTION
LOG TYPE DATE
DATE (System
SERIA ( Danger/ COMPLETE
ISSUED Components, Test
L Caution) D
reference, etc.)
SHREDDER
BEARINGS
January OUT OF (LACK OF OIL) January 10,
01
1, 2018 ORDER 2018
UNDER
REPLACEMENT
WHEEL BARROW
WHEELS
January OUT OF (FLAT WHEELS) January 10,
02
5, 2018 ORDER 2018
UNDER
REPLACEMENT
FIRE
EXTINGUISHER
January (LEAKING LIQUID) January 10,
03 WARNING
15, 2018 2018
UNDER
REPLACEMENT

extracts.
Template No. 7
BREAKDOWN/REPAIR REPORT
Area/Section : PRACTICAL WORK AREA
ORGANIC AGRICULTURE PRODUCTION NC

II
NATURE OF
FACILITY TYPE RECOMMENDATION
BREAKDOWN
Agricultural Buy new set of

Lack of oil
Shredder Machine lubricants.
Wheel Barrow Flat wheels Replace with new wheels.
Hose Connector
Fire Extinguisher Buy new set of hose.
(Leaking)

extracts.
Template # 8
WORK REQUEST
Unit No. Description:

a. OAP - AS001 a. KCl-Mini Power type Agricultural Shredder Machine
b. OAP - WB007 b. Bosmere W302 Wheel Barrow
c. OAP - FE011 c. Authentic 10lbs ABC Dry Chemical Fire Extinguisher
Observation:
a. Agricultural Shredder Machine (Lack of Date Reported:

oil)
January 13, 2018
b. Wheel Barrow (Flat wheels)
c. Fire Extinguisher (Hose Leaking)
Reported by:
WILLY PAROJINOG
Activity: Date completed:

extracts.
All items MUST BE REPLACED
IMMEDIATELY. January 13, 2018
Sign: Willy
Parojinog
Spare parts used:
a. Shredder bearings
b. Wheel barrow wheels
c. Fire Extinguisher hose
Template # 9
SALVAGE REPORT
Area / : PRACTICAL WORK AREA (OAP Workshop)

Section
Area / : ORGANIC AGRICULTURE PRODUCTION NC

Section II
FACILITY TYPE PART ID RECOMMENDATION
Agricultural Shredder
Bearings Buy lubricants.
Machine
Wheel Barrow Wheels Replace flat wheels
Fire Extinguisher Hose Connector Replace leaked hose.

extracts.
Template # 10
INSPECTION REPORT
PROGRESS/
FACILITY TYPE INCIDENT ACTION TAKEN
REMARKS
Inspected and Cannot be

Agricultural Noisy and slow
cleaned the cleaned.
Shredder moving
Machine bearing. Buy lubricants.
Cannot be
Vulcanized vulcanized.
Wheel Barrow Flat wheels
interior rubber. Buy new set of
interior rubbers.
Sent request
Fire Buy hose
Hose Leaking form to Supply
Extinguisher connector.
Officer

extracts.
Template # 11
PURCHASE REQUEST
DUMINGAG TECHNOLOGICAL TRAINING SCHOOL
PR No.: 0155-07 Date: Jan. 13,

Department Agri-Fishery Sector 2017
Section C SAI No.: 097-001 Date: Jan. 13, 2017
Stock Item Unit Total

Unit Quantity
No. Description Cost Amount
Agricultural
01 Shredder Lubricants 2 500.00 500.00
Machine
02 Wheel Wheels 4 4,500.00 4,500.00
barrow
Fire Hose
03 1 700 700.00
Extinguisher Connector
Purpose: FOR THE IMPROVEMENT OF OAP ASSESSMENT CENTER

extracts.
Requested by: SWEETYFIE A.

SERENIO
APPROVED:

Signature
SWEETYFIE A. SERENIO Nelly Suan Yting
SWEETYFIE A.
Printed Name NELLY SUAN YTING
SERENIO
OAP Instructor/ OAP
Designation
Workshop In-charge
Administrator
Template # 12
WASTE SEGREGATION LIST
Section/Area Practical Work Area
WASTE SEGREGATED METHOD

GENERATED /
ACCUMULATED WASTE Recycle Compost Dispose
Torn apron X X
Broken bamboo tubes X X

Torn sacks X
Unused wheels X X
Rotten raw materials X X

extracts.
Broken chopping board X
Leaked Hose connector X
Empty cans X X

extracts.

Data Gathering Instrument for Trainee Characteristics

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Data Gathering Instrument for Trainee’s Characteristics

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Previous List down trainings related to TM

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

tapping their fingers on the desks. They are

Date Developed: Document No. NTTA-TM1-01

Note: In making the Self-Check for your Qualification, all required

Date Developed: Document No. NTTA-TM1-01

Form 1.2: Evidence of Current Competencies acquired related to

Date Developed: Document No. NTTA-TM1-01

Form 1.3 Summaries of Current Competencies versus Required

Required Units of Current Training

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Training Needs Module Title/Module of

Date Developed: Document No. NTTA-TM1-01

Sector : AGRICULTURE AND FISHERY

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

ORGANIC Date Developed: Document No. NTTA-TM1-01

COMPETENCY-BASED LEARNING MATERIALS

No. Unit of Module Title

ORGANIC Date Developed: Document No. NTTA-TM1-01

UNIT OF COMPETENCY: Produce Various Concoctions and Extracts

MODULE TITLE : Producing Various Concoctions and Extracts

MODULE DESCRIPTOR: This unit covers the knowledge, skills and

NOMINAL DURATION : 24 hours

1. Prepare for the production of various concoctions

ORGANIC Date Developed: Document No. NTTA-TM1-01

Prepare for the production of various concoctions and

1. Clean, sanitize and secure work and storage areas.

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

The participants will have access to:

1. Tools in the preparation of concoctions

ORGANIC Date Developed: Document No. NTTA-TM1-01

Learning Activities Special Instructions

Date Developed: Document No. NTTA-TM1-01

Clean, sanitize and secure work and storage areas.

What should be Cleaned and Sanitized?

What else should be Cleaned and Sanitized?

Date Developed: Document No. NTTA-TM1-01

The Cleaning Step

Water – Cleaning Function

Date Developed: Document No. NTTA-TM1-01

Detergent or Cleaning Agent

Characteristics of a Good Detergent

Prepare a Surface for Sanitizing

Date Developed: Document No. NTTA-TM1-01

Cleaning and Sanitation Basic Steps

Sanitation Standard Operating Procedures

Cleaning and Sanitizing Validation

Self- Check 4.1-1

____1. What do we mean by SSOP in sanitation?

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Performance Objective: Given the needed materials and equipment, the

Supplies/Materials : Manuals/Hand-outs, CBLM