SUPERVISE

WORK-
BASED
LEARNING
 TRAINING PLAN

Qualification: ORGANIC AGRICULTURE PRODUCTION NCII

Trainees’ Facilities/ Date

Training Mode of Assessment
Training Staff Tools and Venue and
Activity/Task Training Method
Requirements Equipment Time
1.Prepare for Wear PPE, Discus Eduard Organic CAMAT’S Observation
the Clean, sion O. Concoctions TRAINING Oral
production of sanitize, and Demons Tomas Tools, AND questioning
various have the Materials ASSESTM Hands-On
tration,
concoction necessary and ENT Written test
Hands-
tools, Facilities CENTER
On
equipment, and
and raw Equipment
materials
ready.
 DiscussiEduard Organic
2. Process Process and on O. Concoctions
concoctions harvest Demonst Tomas Tools,
concoction in Materials
ration,
accordance to and
the enterprise Hands- Facilities
practice. On and
Equipment

3.Package Package Discussi Eduard Organic

concoctions concoctions and on O. Concoctions
store in Demonst Tomas Tools,
appropriate ration, Materials
place. and
Hands-
Facilities
On
and
Equipment
 CAMAT’S TRAINING AND ASSESMENT CENTER

TRAINEE’S RECORD BOOK

I.D.

Trainee’s No.012022

NAME: VILL JAKE U. CAMAT

QUALIFICATION: ORGANIC AGRICULTURE

PRODUCTION NCII

TRAINING DURATION :24 HOURS

TRAINER: GLENNA GRACE C. TOMAS
Instructions:
This Trainees’ Record Book (TRB) is intended
to serve as record of all
accomplishment/task/activities while undergoing
training in the industry. It will eventually become
evidence that can be submitted for portfolio
assessment and for whatever purpose it will serve
you. It is therefore important that all its contents
are viably entered by both the trainees and
instructor.
The Trainees’ Record Book contains all the
required competencies in your chosen qualification.
All you have to do is to fill in the column “Task
Required” and “Date Accomplished” with all the
activities in accordance with the training program
and to be taken up in the school and with the
guidance of the instructor. The instructor will
likewise indicate his/her remarks on the
“Instructors Remarks” column regarding the
outcome of the task accomplished by the trainees.
Be sure that the trainee will personally accomplish
the task and confirmed by the instructor.
It is of great importance that the content
should be written legibly on ink. Avoid any
corrections or erasures and maintain the
cleanliness of this record.
This will be collected by your trainer and
submit the same to the Vocational Instruction
Supervisor (VIS) and shall form part of the
permanent trainee’s document on file.
 THANK YOU.

NOTES:

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 Gui
Unit of Competency: 1 RAISE ORGANIC CHICKEN deli
nes
NC Level II
1.2. Heal
Learning Task/ Date Instructo th
Outcome Activity Accomplished rs chic
Required Remarks ks
1. Prepare 1.1. Bree are
for the d/
Production strai sele
of various ns cted
concoction bree base
s. ds d
are on
iden indu
tifie stry
d as acce
per ptab
PNS le
- indi
Orga cato
nic r
Agri
cult for
ure- heal
Live thy
stoc chic
k ks.
and 1.3. Suit
GAH able
P site
 for atio
chic ns.
ken 1.5.
hou House
se is equipmen
dete t
rmin installatio
ed n design
base is
d prepared
on in line
PNS with PNS
reco recomme
mm ndation
end and
atio actual
ns.
scenario.
1.4. Chic
ken 2. Set-up 2.1.
hou cage
se equipment House
desi equipmen
gn t are
is installed
prep in line
ared with
base housing
d equipmen
PNS t
reco installatio
mm n design
end
2.2. t
installatio
Bedding n design.
materials
3.Feed 3.1
are
Chicken
secured
Suitable
based on
feed
availabilit
materials
y in the
are
locality
selected
2.3. based on
availabilit
Bedding y in the
is locality
prepared and
in nutrient
accordanc requireme
e with nts
housing of
equipmen chicken
t housing 3.2
design
2.4. Feed
Brooding materials
facility is are
set-up in
accordanc prepared
e withthe following

housing enterprise
equipmen prescribe
 d care
formulati program
on are
implemen
3.3
ted based
on
Animals
enterprise
are fed
procedure
based on
s
feeding 4.3
managem Sanitatio
ent n and
program cleanlines
s program
3.4
are
implemen
Feeding
ted based
is
on
monitored
enterprise
following
procedure
enterprise
4.4
procedure
Organic
t4.Grow 4.1 waste for
and Growth is fertilizer
harvest monitored formulati
chicken based on on are
enterprise collected.
procedure
4.5
s
Suitable
4.2 chicken
Health for
 harvest
are
selected
based on
market
specificati
ons.
4.6
Productio
n record
is
accomplis
hed
according
to
enterprise
procedure
.

__________________ ___________________
Trainee’s Signature Trainer’s Signature
Unit of Competency: 2 PRODUCE ORGANIC n manual
VEGETABLES (VPM).
NC Level II 1.3.
Learning Task/ Date Instructor Care and
Outcome Activity Accomplished s maintena
Required Remarks nce of
1. 1.1. seedlings
Establish are done
nursery Seeds are in
selected accordanc
in e with
accordanc enterprise
e with the practice.
PNS, and 1.4.
NSQCS/B
PI. Potting
1.2. media are
prepared
Seedbeds in
are accordanc
prepared e with
in enterprise
accordanc Procedure
e with
planting 2. Plant 2.1 Land
requireme seedlings preparati
nts based on is
on carried
Vegetable out in
Productio accordanc
e with watered
enterprise based on
practice VPM
recomme
2.2
ndations
Beneficial
micro- 3. Perform 3.1
organism plant care
s are and Water
introduce manageme managem
d prior to nt ent is
planting implemen
in ted
accordanc according
e with to plan.
procedure
3.2
.
2.3 Effective
control
Seedlings measures
are are
transplan determine
ted/pl d on
anted specific
based on pest and
VPM diseases
recomme as
ndations described
2.4 under the
“pest,
Seedlings disease
are and weed
managem accordanc
ent” of e with
the PNS fertilizatio
n policy
3.3 All
of the
missing
PNS
hills are
replanted 4. Perform 4.1.
to harvest
maintain and post- Products
the harvest are
desired activities checked
plant using
populatio maturity
n of the indices
area according
3.4 to PNS,
PNS-
Plant organic
rejuvenati agricultur
on/ration e and
ing are enterprise
maintaine practice.
d 4.2.
according
to PNS. Marketabl
3.5 e
products
Organic are
fertilizers harvested
are according
applied in to PNS,
PNS- to PNS.
organic 4.5.
agricultur
e and Post-
enterprise harvest
practice. practices
are
4.3.
applied
according
Harvested
to PNS
vegetable
and GAP
s are
recomme
classified
ndations
according
to PNS, 4.6.
PNS-
Productio
organic
n record
agricultur
is
e and
accomplis
enterprise
hed
practice.
according
4.4. to
enterprise
Appropria procedure
te s.
harvestin
g tools
and ____________________ ______________________
materials
Trainee’s Signature Trainer’s Signature
are used
according
 nts
Unit of Competency:3PRODUCE ORGANIC
1.4Materi
FERTILIZER als are
NC Level II gather
based on
Learning Task/ Date Instructors productio
Outcome Activity Accomplished Remarks n
Required requireme
1.1Site is nts and
1.
selected PNS for
Prepare
composti based on organic
ng area compost fertilizer
and raw fertilizer 1.5Prepar
materials productio e raw
n materials
requireme following
nts and enterprise
procedure
1.2Site and PNS
lay-out is for
prepared organic
based on
location. fertilizer

1.3Bed is 2. 2.1Appro
prepared Compost priate
in and composti
accordanc harvest ng
e with fertilizer methods
productio are
n applied
requireme based on
productio out based
n on
requireme productio
nts n
2.2Compo requireme
st is nt.
monitored 2.5Record
based keeping is
PNS performed
indicators according
of fully to
decompos enterprise
ed
fertilizer procedure
.
2.3Qualit
y of
harvest is
checked
based on ___________________ ___________________
PNS. Trainee’s Signature Trainer’s Signature
indicators
of fully
decompos
ed
fertilizer.
2.4Proces
sing of
compost
fertilizer
are
carried-
 equipmen
t used are
cleaned,
freed from
Unit of Competency: 4 PRODUCE VARIOUS contamin
CONCOCTIONS AND EXTRACTS ant ions
NC Level II and must
be of
Learning Task/ Date Instructor “food
Outcome Activity Accomplished s grade”
Required Remarks quality
1. Prepare 1.1. Work 1.4.
for the and Personal
Production storage hygiene is
of various areas are observed
concoction cleaned, according
s sanitized to OHS
and procedure
secured. s.
1.2. Raw 2. 2.1. Raw
materials Process materials
used are concoction are
cleaned s prepared
and freed in
from accordanc
synthetic e with
chemicals enterprise
practice.
1.3.
Tools, 2.2.
materials Fermenta
and tion
 period is container
set based s.
on 3.2.
enterprise Packaged
practice. concoctio
2.3. ns are
Various labeled
concoctio and
ns are tagged in
fermented accordanc
following e with
to organic enterprise
practices. practice.
2.4. 3.3
Concoctio Packaged
n s are concoctio
harvested ns are
based on stored in
fermentat appropria
ion period te place
of the and
concoctio temperat
n. ure
following
3. Package 3.1.
organic
concoction Concoctio
practices.
s ns are
contained 3.4
in Productio
sanitized n of
bottles concoctio
and ns are
 recorded
using
enterprise
procedure
s.

_____________________ ____________________
Trainee’s Signature Trainer’s Signature
 TRAINEE’S PROGRESS SHEET

Name : Trainer : GLENNA C. TOMAS

Nominal
Qualification OAP NC II : 96 HOURS
: Duration

Units of Training Training Date Date Trainee’s

Rating Supervisor’s Initial
Competency Activity Duration Started Finished Initial
1.Raise 1.1Selecthealthy
stocks
Organic
1.2Determine
Chicken
suitable chicken
house
requirements
1.3Install cage
(housing)
equipment
1.4 Feed
chicken (Provide 24HRS
feed and
implement
feeding
practices)
1.5Manage
health and.
4Harvest
compost growth
 of chicken
1.6Harvest
chicken
2.Produce 2.1Establish 24 HRS
Organic nursery
Vegetable
2.2Plant
seedlings
2.3PerformPlant
Care Activities
(and
Management)
2.4Perform
Harvest and
Post-Harvest
Activities
3.Produce 3.1Prepare 24HRS
Organic composting area
Fertilizer
3.2Prepare raw
materials
3.3Carry out
composting
process
3.4Harvest
compost
4. Produce 4.1Prepare for 24HRS
various the production
concoctions of various
 concoctions
4.2Process
concoctions
4.3Package
concoctions
Total 96HRS

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 ratings
 Average Ratings

PREPARATION Average
1. Workshop layout conforms 25%
with the components of a
CBT workshop
2. Number of CBLM is 25%
sufficient
3. Objectives of every training 25%
session is well explained
4. Expected activities/outputs 25%
are clarified
General Average 100%