EVIDENCE PLAN

Competency
standard:
ORGANIC AGRICULTURE PRODUCTION NC II

Unit of competency:
PRODUCE ORGANIC VEGETABLES
Ways in which evidence will be collected:

Observation & Questioning

[tick the column]

Demonstration
&Questioning

Portfolio

Written
The evidence must show that the trainee…

Selects seeds in accordance with the PNS, and NSQCS/BPI. / /

Prepares seedbeds in accordance with planting requirements
based on Vegetable Production Manual (VPM). / /

Prepares potting media in accordance with enterprise /

/
procedure.
Cares and maintains seedlings done in accordance with
/ /
enterprise practice
Prepares land in accordance with enterprise practice / /

Introduces beneficial micro-organisms prior to planting in /

/
accordance with enterprise procedure
Transplants seedling based on VPM recommendations / /

Waters seedlings based on VPM recommendations / /

Implements water management according to plan. / /

Determines the effective control measures on specific pest

and diseases as described under the “pest, disease and weed / /
management” of the PNS
Replants all missing hills to maintain the desired plant /
/
population of the area
Maintains plant rejuvenation/rationing according to PNS. / /

Applies organic fertilizers in accordance with fertilization / /

policy of the PNS
Checks products using maturity indices according to PNS, /
PNS-organic agriculture and enterprise practice.
Harvests marketable products according to PNS, PNS-organic / /
agriculture and enterprise practice.
Classifies harvested vegetables according to PNS, PNS- /
organic agriculture and enterprise practice.
Uses appropriate harvesting tools and materials according to /
PNS.
Applies postharvest practices according to PNS and GAP /
recommendations
Accomplish production record according to enterprise
/ /
procedures.

Prepared by: JOMER G. CHAVEZ Date:

Checked by: Date:

 EVIDENCE PLAN

Competency
standard:
ORGANIC AGRICULTURE PRODUCTION NC II

Unit of competency:
PRODUCE ORGANIC VEGETABLES
LO4 Performing Post Harvest Operation

Ways in which evidence will be collected:

Observation & Questioning

[tick the column]

Demonstration
&Questioning

Portfolio

Written
The evidence must show that the trainee…

Checks products using maturity indices according to PNS, / /

PNS-organic agriculture and enterprise practice.
Harvests marketable products according to PNS, PNS-organic
agriculture and enterprise practice. / /

Classifies harvested vegetables according to PNS, PNS-

organic agriculture and enterprise practice. /

Use appropriate harvesting tools and materials according to / /

PNS.
Applies postharvest practices according to PNS and GAP / /
recommendations
Accomplish production record according to enterprise
/ /
procedures.

Prepared by: JOMER G. CHAVEZ Date:

Checked by: Date:

DEMONSTRATION WITH ORAL QUESTIONING

Trainee’s Name: ADAM M. MIRANDA

Trainer’s Name; JOMER G. CHAVEZ

Unit of Competency: PRODUCE ORGANIC VEGETABLES
Competency Standards: ORGANIC AGRICULTURE PRODUCTION NC II

Date of Assessments:
Time of Assessments:

Instructions for demonstration: Accomplish the tasks on the allotted time. Bring your own
Personal Protective Equipment (PPE).
Given the necessary tools materials and equipment You need to Perform the procedure in
Postharvest operations within 1 hour and 30 min.

Appropriate tools and materials are prepared and used according to its usage in performing the
postharvest practices.

Follow the correct procedure in performing postharvest operation.

 Sorting and Trimming

 Cleaning and Washing
 Drying
 Curing
 Grading
 Packaging & labelling
 Storage

You will be rated using the demonstration checklist.

After performing, I will ask you some questions related to your task.

After the questioning portion, I will give feedback regarding your performance
Any questions/clarifications? If there are no more questions you may start now.

Materials and equipment (insert details of materials and equipment needed for the demonstration)

Tools and Materials Equipment:

 Pruning Shear  Projector

 Bladed Knife  Laptop
 Cutter
 Budding Knife
 Crate
 Packinghouse/packing
shed
 Sealer
 Polyethylene Bag
 Weighing Scale

OBSERVATION Place check (/) to

show if evidence is
 demonstrated
During the demonstration of skills, did the trainee: Yes No N/A

Check products using maturity indices according to PNS, PNS-organic /

agriculture and enterprise practice.
Harvest marketable products according to PNS, PNS-organic agriculture /
and enterprise practice.
Classify harvested vegetables according to PNS, PNS-organic agriculture /
and enterprise practice.
Use appropriate harvesting tools and materials according to PNS. /

Apply postharvest practices according to PNS and GAP /

recommendations
Accomplish production record according to enterprise procedures. /
 Questions
Questions to probe the trainee’s underpinning knowledge Satisfactory
Response

Yes No
Extension/Reflection Question
 What are the proper procedures in performing postharvest of vegetables? /

 What are the tools and materials used in harvesting vegetables? /

Safety Questions
 What safety precautions will you observe in performing post harvest? /

 What are the precautionary measures in handling tools during postharvest /

operation?

Contingency Questions
 What will you do to the produce vegetable if there’s a heavy rain during /
performing the postharvest activities?

 How do climatic factors affect the produce during postharvest operation? /

Infrequent Questions
 What are the advantages that organic production of vegetables can give to /
the consumer?

 What are the effects of pest and diseases in our vegetable production? /

Job Roles Questions

 How do you maintain the cleanliness of your work site? /

 How do you segregate wastes in the work site? /

The trainee underpinning knowledge was:

Satisfactory / Not Satisfactory

Feedback to trainee.
Congratulations!
You have satisfactorily performed all the task from sorting to packaging in Organic Agriculture
Production NC II.

The trainee’s over-all performance was:

Satisfactory Not Satisfactory

/
Trainee signature: Date:

Trainer signature: Date :

 MODEL ANSWERS
EXTENSION/REFLECTION QUESTION
1. What are the proper procedures in performing post harvest
of vegetables?
In performing the postharvest of vegetables you should
follow the following steps:
A. Sorting and trimming
B. Cleaning and Washing
C. Drying
D. Grading
E. Packaging
F. Storing
G. Transport
2. What are the tools and materials used in harvesting
vegetables?
A. Pruning Shear
B. Bladed Knife
C. Cutter
D. Budding Knife
E. Crate
F. Packing House
G. Sealer
H. Polyethylene Bag
I. Weighing Scale
SAFETY QUESTIONS
3. What safety precautions will you observe in performing post
harvest?
Proper handling and use of appropriate materials of the
produce is a must to prolong shelf life of the product.

4. What are the precautionary measures in handling tools

during post harvest operation?

Use appropriate protective equipment (ppe) and proper

handling of tools must be observed to avoid accident
during operation.
CONTINGENCY QUESTIONS

5. What will you do to the produced vegetable if there’s a

heavy rain during harvest activity?
Stop harvesting and bring the harvested vegetable in
packing shed/house.

6. How do climatic factors affect the produce during post

harvest operation?
Rapid transpiration or respiration takes place when
temperature is very high which results in temporary
wilting & eventually leads to faster senescence of the
produce (low temp.)
Deterioration of commodities occurs rapidly in places of
very high relative humidity due to fungal infection (high
temp.)

Infrequent Questions

7. What are the advantages that organic production of

vegetables can give to the consumer?
Assuring the consuming public that organic vegetables
are safe to eat and clean environment.

8. What is the effect of pest and diseases in our vegetable

production?
It promotes high cost of production and increases
production losses.
Job Roles Questions
9. How do you maintain the cleanliness of your work site?
Clean the work area before and after performing the series
of operations. Arrange all the equipment and return to its
proper position.

10. How do you segregate wastes in the work site?

Totally damage products are being used for composting.
Unsaleable products are being consumed.