TESDA-OP-CO-01 F11

COMPETENCY-BASED CURRICULUM (Rev.No.00-03/08/17)

Sector :
AGRICULTURE AND FISHERIES
Qualification :
AGRICULTURAL CROPS PRODUCTION NC III

BRILLO INTEGRATED TRAINING CENTER INC.

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 COURSE DESIGN

COURSE TITLE : AGRICULTURAL CROPS PRODUCTION

NOMINAL DURATION : 336 hours + 200hours SIL

QUALIFICATION : NC II

COURSE DESCRIPTION :

This course is designed to enhance the knowledge, desirable skills and attitudes
of Agricultural Crops Production NC lI in accordance with industry standards. It
covers basic, common and core competencies in the production of crops such as
rice, vegetables, fruits and nuts as well as many others.

ENTRY REQUIREMENTS :

Trainees or students wishing to enroll in this course should possess the following
requirements.

 Able to read and write;

 With good moral character;
 Ability to communicate, both oral and written
 Physically fit and mentally healthy as certified by a Public Health Officer
COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

Unit of Nominal
Module Title Learning Outcomes
Competency Duration
1. LEAD 1.1 LEADING 1.1.1 Communicate 2 hours
WORKPLACE WORKPLACE information about
COMMUNICATION COMMUNICATION workplace processes
1.1.2 Lead workplace
discussions
1.1.3 Identify and
communicate issues
arising in the workplace
2. LEAD SMALL 2.1 LEADING 2.1.1 Provide team leadership 2 hours
TEAMS SMALL TEAMS 2.1.2 Assign responsibilities
2.1.3 Set performance
expectations for team
members
2.1.4 Supervise team
performance
3. APPLY 3.1APPLYING 3.1.1 Examine specific 2 hours
CRITICAL CRITICAL workplace challenges
THINKING AND THINKING AND 3.1.2 Analyze the causes of
PROBLEM- PROBLEM- specific workplace
SOLVING SOLVING challenges
TECHNIQUES TECHNIQUES 3.1.3 Formulate resolutions to
IN THE IN THE specific workplace
WORKPLACE WORKPLACE challenges
3.1.4 Implement action plans
and communicate results

4. WORK IN A 4.1 WORKING IN A 4.1.1 Develop an individual’s 2 hours

DIVERSE DIVERSE cultural awareness and
ENVIRONMENT ENVIRONMENT sensitivity
4.1.2 Work effectively in an
environment that
acknowledges and
values cultural diversity
4.1.3 Identify common issues
in a multicultural and
diverse environment
5. PROPOSE 5.1 PROPOSING 5.1.1 Assess work procedures, 2 hours
METHODS OF METHODS OF processes, and systems in
APPLYING APPLYING terms of innovative
LEARNING AND LEARNING AND practices
INNOVATION INNOVATION 5.1.2 Generate practical action
IN THE IN THE plans for improving work,
ORGANIZATION ORGANIZATION procedures, processes
 Unit of Nominal
Module Title Learning Outcomes
Competency Duration

5.1.3 Evaluate the effectiveness

of the proposed action
plan

6. USE 6.1 USING 6.1.1 Use Technical 2 hours

INFORMATION INFORMATION Information
SYSTEMATICALLY SYSTEMATICALLY
6.1.2 Apply information
Technology (IT)
7. EVALUATE 7.1 EVALUATING 7.1.1 Interpret Occupational 2 hours
OCCUPATIONAL OCCUPATIONAL Safety and Health
SAFETY AND SAFETY AND Practices
HEALTH HEALTH
POLICIES AND
7.1.2 Set OHS work targets
POLICIES AND 7.1.3 Evaluate effectiveness of
PROCEDURES
PROCEDURES Occupational Safety and
Health work instructions

8. EVALUATE 8.1 EVALUATING 8.1.1 Interpret environmental

ENVIRONMENTAL ENVIRONMENTAL practices, policies, and 2 hours
WORK WORK procedures
PRACTICES PRACTICES
8.1.2 Establish targets to
evaluate environmental
practices
8.1.3 Evaluate effectiveness of
environmental practices

9. FACILITATE 9.1 FACILITATING 9.1.1 Develop and maintain 2 hours

ENTREPRENE ENTREPRENE micro-small-medium
URIAL SKILLS URIAL SKILLS enterprise (MSMEs) skills
FOR MICRO- FOR MICRO- in the organization
SMALL- SMALL- 9.1.2 Establish and Maintain
MEDIUM MEDIUM client-base/market
ENTERPRISES ENTERPRISES 9.1.3 Apply budgeting and
(MSMEs) (MSMEs) financial management
skills