Institutional Assessment ORGANIC AGRICULTURE NCII Basic

INSTITUTIONAL ASSESSMENT INSTRUCTION
BASIC COMPETENCY
ASSESSMENT TOOL
Evidence Plan
ORGANIC AGRICULTURE PRODUCTION NCII
Competency Standards:
Unit of Competency
PARTICIPATE IN WORKPLACE COMMUNICATION
Ways in which evidence will be collected:
Demonstration w/Oral
[tick the column]
Questioning
Written
The evidence must show that the candidate…
Obtain and convey workplace information

Perform duties following workplace instructions
Complete relevant work-relate documents
Prepared by: Date:

Checked by: Date:
DEMONSTRATION WITH QUESTIONING CHECKLIST
Students name:
Trainer’s name:
Project-Based Assessment:
Qualification: ORGANIC AGRICULTURE PRODUCTION NCII
Date of pre-assessment:
Time of pre-assessment:
Instructions for demonstration
Given the necessary materials, tools, and equipment, the candidate must be able to Participate
In Workplace Communication, Work in a Team Environment, Solve/Address General Workplace
Problems, Develop Career and Life Decisions, Contribute to Workplace innovation, Present
Relevant Information, Practicing Occupational Safety and Health Policies and Procedures,
Exercise Efficient and Effective Sustainable Practices in the Workplace, Practice
Entrepreneurial Skills in the Workplace.
EQUIPMENT TO BE UTILIZED IN ALL UNIT OF COMPETENCY
QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION
5 sets Desktop Computer 1 Unit LCD Projector with

Screen
1 Unit Printer 1 Unit Photo Copier
FOR EVERY COMPETENCY (CoC)
1. RAISE ORGANIC CHICKEN
TOOLS:
15 kg Feeds: Starter 15 Liters Various

Concoctions/Extracts
15 kg Feeds: grower 15 Kg Feeds: finisher
25 pcs 21-day old chicks 25 Pcs 60-day old chicken
Bags of Rice Hull 1 Bag of Farm Soil
8 50kgs 50kg.Soil
1 Bag of Sand 50 Pcs Bamboo poles
50kg. Soil
50 Meter Net, #10 mesh size 2 Kg. Monofilament
Nylon#150
1 Unit First Aid Kit 1 Pc Water Container
Drum
15 Pcs. Apron 10 Pcs. Rags
5 Pcs. Chopping Board 10 Pcs. Waterer
10 Pcs. Feeding trough 1 Unit Feed cart
EQUIPMENT:

1 unit Booth/temporary shed 1 Unit Cart
1 unit Shredder 1 Unit Wheel barrow
1 unit Fire Extinguisher
MATERIALS:
15 Kg. Feeds: starter, 5 Liters Various

Concoctions/Extract
s
15 Kg. Feeds: grower 15 Kg. Feeds: finisher
25 pcs 21-day old chicks 25 Pcs 60-day old chicken
8 Bags of Rice Hull 1 Bag of 50kg. Farm Soil

50kgs
Soil
1 Bag of Sand 50 Pcs Bamboo poles

50kg.
Soil
50 meter Net, #10 mesh size 2 Kg. Monofilament

Nylon#150
1 unit First Aid Kit 1 pc. Water Container

Drum
15 pcs. Apron 10 pcs. Rags
5 pcs. Chopping Board 10 pcs. Waterer
10 pcs. Feeding trough 1 unit Feed Cart
2. PRODUCE ORGANIC VEGETABLES
TOOLS:
5 Pcs. Bolo 5 Pcs. Sprinklers, 5

liters
5 Pcs. Digging Blade/Bar 1 units Step ladder 6 ft.
5 Pcs. Spading Fork 10 units Holer, 4” diameter
Set Hoe 5 Pcs Trimming knife
2
5 Unit Rake 1 Set Carpentry tools
5 Pcs Shovel 5 Pcs Knapsack sprayer
2 Unit Weighing scale, 2 kilos 5 Pcs Plastic cup, 1 liter
capacity (1); 25 kilos capacity
capacity
(1)
3 Pcs. Measuring cup; 1 liter 3 Pcs Waste cans/bag
Capacity
5 Pcs. Pruning Shear 2 Set Plow
5 Pcs. Petri Dish 1 pc Calculator
2 Units Spike Tooth Horrow
EQUIPMENT
1 Unit Booth/temporary shed 1 Unit Shredder
1 Unit Wheel barrow 1 Unit Cart
1 Unit Carbonizer 1 Unit Portable Soil Analyser Kit
1 Pc Soil Thermometer 1 Unit PH meter
1 Unit Fire Extinguisher
MATERIALS:
5 Bag of Basal Organic 5 Bag of Carbonized Rice Hull

50 kg. Fertilizer 50 kg.
5 liters Foliar Organic 5 liters Various
Fertilizer Concoctions/Extracts
6 Pc Seedling Tray, plastic 6 Pcs Seedling Tray,
wooden
2 Roll Plastic twine 10 Pcs Bamboo poles
10 Pack Assorted Vegetable 1 Pc Water Container
Seedlings Drum
1 Unit First Aid Kit 15 Pcs Apron
10 Pcs Rags 10 Pcs Stone (weights) ½
kilos
5 Pcs Strainer, Nylon Screen, 10 Pcs Sacks
fine
Mesh
3. MANUFACTURE (PRODUCE) ORGANIC FERTILIZER
TOOLS:
5 Pcs Spade 5 pcs Sprinklers, 5 liters
5 Pcs Spading Fork 1 Set Sprinklers, 5 liters

2 Sets Hoe 5 units Rake
5 pcs Shovel 5 pcs Knapsack sprayer
2 Units Weighing scale, 2 kilos 5 pcs Plastic cup, 1 liter
capacity (1); 25 kilos capacity
capacity
(1)
3 pcs Measuring cup; 1 liter 3 pcs Waste cans/bag
capacity
EQUIPMENT
1 Unit Booth/temporary shed 1 Unit Wheel barrow
1 Unit Shredder 1 Unit Cart
1 Unit Carbonizer 1 Unit Portable Soil Analyzer Kit
1 Pc Moisture meter 1 Unit PH meter
1 pc Soil Thermometer 3 Sets Vermitea aerator, 60

liters
capacity, each
MATERIALS:
1 Bag of Basal Organic 1 Bag of Carbonized Rice

Fertilizer, sample Hull, sample
50 kg. 50 kg.
2 liters Foliar Organic 10 liters Various

Fertilizer, sample Concoctions/Extra
cts
100 liters Molasses 50 kg Rice straw
50 Kg Dry Leaves 50 kg Chicken Dunk
50 Kg Pig Manure 50 kg Cow manure
100 Kg Carbonized Rice Hull 50 kg Rice Bran (D2)
20 Meters Plastic Sheet 10 pcs. Used Tires
25 Pcs Empty bags, 50 kg 5 pcs. Plastic Pail,

capacity 15 liters
capacity
1 Unit First Aid Kit 1 pc. Water Container
Drum
15 Pcs Apron 10 pcs. Rags
4. PRODUCE ORGANIC CONCOCTIONS/EXTRACTS
TOOLS:
10 Pcs. Measuring Cup 2 Set. Carpentry tools

(with calibration, 1
liter capacity)
10 Pcs. Plastic Cup (1 liter 2 Pcs. Knapsack sprayer

capacity)
5 Pcs. Syringe, Plastic, 30 10 Pcs. Bamboo/wooden

ml capacity ladle
25 Pcs. Bamboo Container/ 5 Pcs. Plastic Basin, 10

Plastic liters capacity
container/wooden
box for collecting
microbes
25 Pcs. Slicing knife 25 Pcs. Chopping Board
5 Pcs. Pannel (imbudo)
EQUIPMENT:
1 Unit Booth/temporary shed 1 Unit Portable Soil Analyzer

Kit
1 Unit Shredder 1 Unit PH meter
1 Unit Wheel barrow 3 Set Vermitea aerator, 60
liters capacity, each
1 Unit Cart 5 Pcs. Thermometer
1 Unit Carbonizer 1 Pc. Moisture meter
1 Pcs. Meat Grinder, small
MATERIALS:
100 Liter Molasses 25 Pcs. Plastic Container, 15

liters capacity
8 Liter Various 10 Pcs. Plastic Container, 60
Concoctions/Extracts liters capacity
for at least 1 liter per
sample
150 Pcs. Weight (clean stone 5 Meter Plastic Hose, 5mm

100grams each) dia.
50 Pcs. Weight (empty plastic 3 Pcs. Waste cans/bag

container 250 to 500
ml
capacity)
25 Pcs. Plastic strainer, fine 10 Meter Plastic Sheet

mesh, 1ft x 1ft
square
25 Pcs. Plastic strainer, small 25 Pcs. Manila Paper

mesh, 1ft x 1 ft
square
50 Pcs. Empty Plastic 5 Box Rubber Bond, Large

Container, 1 liter
capacity
50 Pcs. Empty Plastic 5 Pcs. Marking Pen

Container, 5 liter
capacity
2 Roll Plastic Tie box 5 Pcs. Masking Tape,

medium
1 Unit First Aid Kit 1 Pc. Water Container Drum
15 Pcs. Apron 10 Pcs. Rags
5. RAISE ORGANIC HOGS
TOOLS:
5 Pcs. Bolo 2 Pcs. Sprinklers, 5 liters
5 Pcs. Broomstick 1 Unit Step ladder 6 ft.

5 Pcs. Plastic Pail (10 liter. 1 Unit Storage
capacity) tools/cabinet
1 Set Carpentry tools 5 Pc Shovel
2 Unit Knapsack sprayer 5 Pc Digging Bar/Blade
5 Pc. Storage Container with

cap,15 liter capacity
2 Unit Weighing scale, 10 5 Pc Plastic cup, 1 liter

kilos capacity (1); 150 capacity
kilos capacity (1)
5 Pcs. Shovel 3 Pc. Waste cans/bag
EQUIPMENT:
1 unit Booth/temporary shed 1 unit Cart
1 unit Shredder 1 unit Wheel barrow
1 unit Fire Extinguisher
MATERIALS:
15 Kg Hog Feeds: starter 5 Liter Various

Concoctions/Extracts
15 Kg Hog Feeds: grower 15 Kg Hog Feeds: finisher
5 Head 45-day old piglet 5 Head 80-day old pig
8 Bag Of Rice Hull 1 Bag Of 50 Farm Soil

50kgs Kgs Soil
1 Bag Of Sand 50 Pc Bamboo poles

50kgs
10 Liter Molasses 2 Kg Monofilament

Nylon#150
1 unit First Aid Kit 1 pc. Water Container Drum
15 pcs. Apron 10 pcs. Rags
6. RAISE ORGANIC RUMINANTS
TOOLS:
5 Pcs. Bolo 2 Pcs. Sprinklers, 5 liters
5 Pcs. Broomstick 1 Unit Step ladder 6 ft.
5 Pcs. Plastic Pail (10 liter. 1 Unit Storage tools/cabinet

capacity)
1 Set Carpentry tools 5 Pc Shovel
2 Unit Knapsack sprayer 5 Pc Digging Bar/Blade
5 Pc. Storage Container with 5 Pc Plastic cup, 1 liter

liter capacity capacity
2 Unit Weighing scale, 3 Pc. Waste cans/bag

10 kilos capacity
(1); 100 kilos
capacity (1)
5 Pc. Shovel
EQUIPMENT:

1 Unit Booth/temporary shed 1 Unit Cart
1 Unit Shredder 1 Unit Wheel barrow
MATERIALS:
15 kg Goat Feeds: starter, 5 Liter Various

grower, finisher Concoctions/Extrac
ts
15 kg Goat Feeds: grower 15 Kg Goat Feeds:

finisher
4 head 45-day old Goat 4 Head 80-day old Goat
8 Bags Rice Hull 1 Bag Of 50 Farm Soil

of Kgs
50kgs
Soil
1 Bag of Sand 50 Pc Bamboo poles
50kgs
Soil
1 Roll Plastic sheet 2 Kg Monofilament

Nylon#150
1 Unit First Aid Kit 1 Pc. Water Container

Drum
15 Pcs. Apron 10 pcs. Rags
TRAINING MATERIALS:
• Brochures
• Visual aids
• Reference manuals
• Procedural manuals
• Instructional supplies and materials
• Reference materials/books/VPM
• Data (result of soil analysis)
• Soil samples
• Reference materials-PNS (livestock)
- animal welfare
- GAHP
PPE’s:
• Goggles
• Long Gloves/Arms Length
• Face Mask # 30
• Overall Suit
• Hair net
• Safety Shoes
• Rubber Boots
• Wide Brimmed Hats
• Long Sleeves
• Long Pants
OBSERVATION  to show if evidence is demonstrated
During the demonstration of skills, did

the candidate:
Yes No N/A
 Clean, sanitize and store equipment   
 Clean and sanitize premise   
 Dispose of waste   
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 
Written Test. Choose the correct letter of the best answer.
1. ____________ refers to the images and characters that people see. This mode
includes color, layout, style, size, and perspective.
a. Mode of communication
b. Visual mode
c. Linguistic mode
d. Aural mode
2. ____________ focused on sound including, but not limited to, music, sound
effects, ambient noises, silence, tone of voice in spoken language, the volume of
sound, emphasis and accent.
a. Spatial mode
b. Aural mode
c. Gestural mode
d. Mode of communication
3. ____________ refers to the way movement is interpreted. Facial expressions, hand

gestures, body language and interaction between people are all gestural modes.
a. Gestural mode
b. Aural mode
c. Visual mode
d. None of the above
4._____________ refers to the navigation bar on a website, and how a user interprets
and navigates the web.
a. Mode
b. Aural spatial
c. Spatial mode
d. Visual mode
5. This mode includes word choice, the delivery of written or spoken text, the
organization of words into sentences and paragraphs, and the development and
coherence of words and ideas.
a. Visual mode
b. Aural mode
c. Spatial mode
d. Linguistic Mode
ANSWER KEY
1. B
2. B
3. A
4. C
5. D
Recording Sheet for Demonstration w/ Oral Questioning
Candidate name:
Unit of competency: PARTICIPATE IN WORKPLACE COMMUNICATION
Competency standards ORGANIC AGRICULTURE PRODUCTION NCII
Oral/interview questions Satisfactory
response
Yes No
1. What is Spoken or Verbal Communication?  
2. What is Non-Verbal Communication?  
3. What is Written Communication?  
4. What is the Sender?  
5. What is Communication?  
Feedback to the Candidate:
The candidate’s underpinning knowledge was:

Satisfactory  Not satisfactory 
Trainees Signature Date:
Trainers Signature Date:
POSSIBLE ANSWERS FOR ORAL QUESTIONING

What is Spoken or Verbal Communication?
 Spoken or Verbal Communication includes face-to-face, telephone, radio or television and
other media.
What is Non-Verbal Communication?

 Covering body language, gestures, how we dress or act, where we stand, and even our
scent. There are many subtle ways that we communicate (perhaps even unintentionally)
with others. For example, the tone of voice can give clues to mood or emotional state,
whilst hand signals or gestures can add to a spoken message.
What is Written Communication?
Which includes letters, e-mails, social media, books, magazines, the Internet and other media.
Until recent times, a relatively small number of writers and publishers were very powerful when
it came to communicating the written word. Today, we can all write and publish our ideas online,
which has led to an explosion of information and communication possibilities.
What is the Sender?
 The sender ‘encodes’ the message in a mixture of words and non-verbal communication.
It is transmitted in some way (for example, in speech or writing), and the recipient
‘decodes’ it.
What is Communication?
 Is it simply the act of transferring information from one place, person or group to another?
 The most important part of this definition is that the information or ideas conveyed must
be understood. To see what this definition means in practice, consider giving or receiving
incomplete information. With only a partial understanding, problems will occur.
COMPETENCY EVALUATION RESULT SUMMARY

Trainees Name
Facilitators Name
Qualification ORGANIC AGRICULTURE PRODUCTION NCII
Date of Pre-Assessment
Time of Pre-Assessment
The performance of the trainee in the following Satisfactory Not Satisfactory
assessment methods [Please tick appropriate box]
A. Written Exam
B. Interview
C. Demonstration
PARTICIPATE IN WORKPLACE COMMUNICATION
Did the trainee’s overall performance meet the required
evidences/standards?
Recommendation
For re-evaluation
Qualified to take the next competency
General comments [Strengths/Improvement Needed]
Trainee’s Signature Date:

Trainer’s Signature Date:
Evidence Plan
Unit of Competency
WORK IN TEAM ENVIRONMENT
[tick the column]
Questioning
Written
Describe team role and scope
Identify one’s role and responsibility within a team
Work as a team member
Store and reconstitute stocks, sauces and soups

Prepared by: Date:
Checked by: Date:

During the demonstration of skills, did the
candidate: Yes No N/A
Describe team role and scope   
Identify one’s role and responsibility within a team   
Work as a team member
  
ENUMERATION: Give at least 4 types of group.
ANSWER KEY:
1. Primary groups
2. Secondary groups
3. Collective groups,
4. Categories.
Candidate name:
Unit of competency:
response
Yes No
1. What is Forming?  
2. What is Storming?  
3. What is Norming?  
4. Why is group development important?  
5. What is the five stages of Development?  


What is Forming?
 The initial forming stage is the process of putting the structure of the team together.
Team members feel ambiguous and conflict is avoided at all costs due to the need to be
accepted into the group. Team members look to a group leader for direction and
guidance, usually CORAL project guides.
What is Storming?
 This stage begins to occur as the process of organizing tasks and processes surface
interpersonal conflicts. Leadership, power, and structural issues dominate this stage.
What is Norming?
 In this stage, team members are creating new ways of doing and being together. As the
group develops cohesion, leadership changes from ‘one’ teammate in charge to shared
leadership. Team members learn they have to trust one another for shared leadership to
be effective.
Why is group development important?
 Through correct team development, your team members will have plenty of opportunities
to build rapport with a foundation of acceptance. When people trust one another, they're
more likely to share ideas, collaborate effectively and make the right decisions for
everyone and the project.
What is the five stages of Development?
 Forming
 Storming
 Norming
 Performing
 Adjourning

Trainees Name
Facilitators Name
The performance of the trainee in the following assessment Satisfactory Not Satisfactory
methods [Please tick appropriate box]
A. Written Exam
B. Interview
C. Demonstration

Recommendation
For re-evaluation

Evidence Plan
Unit of Competency
SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS
[tick the column]
Questioning
Written
Identify routine problems
Look for solutions to routine problems
Recommend solutions to problems
Prepared by: Date:

Checked by: Date:

During the demonstration of skills, did the candidate:
Yes No N/A
Identify routine problems   
Look for solutions to routine problems   
Recommend solutions to problems   
ENUMERATION:
What are the three main system businesses?
ANSWER KEY
1. Android
2. iOS
3. Windows Phone
Candidate name:
Unit of competency: SOLVE/ADDRESS GENERAL WORKPLACE
PROBLEMS
Competency standards HOUSEKEEPING NC II
response
Yes No
1. What is Industrial Maintenance?  
2. What Types of Industrial Maintenance?  
3. Industrial Maintenance Roles?  
4. What is Reactive maintenance?  
5. What is Preventive maintenance?  


What is Industrial Maintenance?
 Industrial maintenance is the service done by technicians or mechanics to manage
machinery and equipment to increase uptime in order to meet the business objectives. It
is used across multiple industries and can involve troubleshooting, fixing, and replacing
equipment to improve asset performance.
What Types of Industrial Maintenance?

 Reactive maintenance
 Preventive maintenance
 Predictive maintenance
 Reliability-centered maintenance
Industrial Maintenance Roles?
 Technicians: While sensors are generally easy to install and operate, technicians must
be familiar and comfortable with the technology.
 Planners: Predictive maintenance and reliability-centered maintenance are most effective
as part of a maintenance “ecosystem” — one where sensors are working in sync with one
another to provide the most useful and actionable data for analysis. Planners are experts
in developing and tailoring these ecosystems to yield the best results for you.
 Supervisors: Maintenance supervisors are involved in putting the pieces of technology-
and sensor-driven maintenance together and making decisions based on the data and
analysis at hand. This is a different process than reactive maintenance or standard
scheduled, preventive maintenance.
What is Reactive maintenance?
 Reactive maintenance addresses maintenance needs for a machine or piece of equipment
when a breakdown or obvious malfunction occurs. While reactive maintenance remains a
necessary component of a maintenance plan, it is the most inefficient method of
maintenance due to excessive unplanned downtime.
What is Preventive maintenance?

 Preventive maintenance involves standard tasks designed to address typical, expected
upkeep and maintenance needs during the lifecycle of a component or piece of
equipment. Preventive maintenance is a useful tool for avoiding preventable maintenance
issues, but can also yield inefficiencies, such as investing resources in maintenance that
is not required at that time.
Trainees Name
Facilitators Name
The performance of the trainee in the following assessment Satisfactory Not
methods [Please tick appropriate box] Satisfactory
A. Written Exam
B. Interview
C. Demonstration
SOLVE/ADDRESS GENERAL WORKPLACE
PROBLEMS
Recommendation
For re-evaluation

Evidence Plan
Unit of Competency DEVELOP CAREER AND LIFE DECISIONS
[tick the column]
Questioning
Written
Manage one’s emotion
Develop reflective practice

Boost self-confidence and develop self-regulation
Prepared by: Date:

Checked by: Date:

During the demonstration of skills, did the
candidate: Yes No N/A
Manage one’s emotion   
Develop reflective practice   
Boost self-confidence and develop self-regulation
  
Written Test.
ENUMERATION:
Give the 8 steps to conduct a SWOT analysis.
Answer Key
1. Decide on the objective of your SWOT analysis
2. Research your business, industry and market
3. List your business's strengths
4. List your business's weaknesses
5. List potential opportunities for your business
6. List potential threats to your business
7. Establish priorities from the SWOT
8. Develop a strategy to address issues in the SWOT
Candidate name:
Unit of competency: ORGANIC AGRICULTURE PRODUCTION NCII

Competency standards SOLVE/ADDRESS GENERAL WORKPLACE
PROBLEMS
response
Yes No
1. What is a key component of self-regulation?  
2. What are the self-regulation skill?  
3. Which are the levels of self-regulation?  
4. What are the components of self-regulated learning?  
5. What are the components of emotional intelligence?  


What is a key component of self-regulation?
The three essential components of academic self-regulation—planning, problem solving, and
self-evaluation—usually occur in a specific sequence (Cleary & Zimmerman, 2002;
Zimmerman, 2008).
What are the self-regulation skill?
Take big deep breaths, take a walk, drink water
Which are the levels of self-regulation?
Self-Regulation represents a high degree of self-regulation or positive proactivity, that is, active
and adequate regulation of one's own behavior (level 3 of SR). Non-Regulation (NR) refers to a
lack of proactivity or a medium level of self-regulation. This is the conceptual equivalent of
reactivity (level 2 of SR).
What are the components of self-regulated learning?
Among the most important self-regulation constructs that influence school learning
are: learning goals, personal self-efficacy, metacognition and test- anxiety. The adaptive
functioning of these is associated with high performance at school and advanced learning
competency
What are the components of emotional intelligence?
 Self-awareness.
 Self-regulation.
 Motivation.
 Empathy.
 Social skills.

Trainees Name
Facilitators Name
A. Written Exam
B. Interview
C. Demonstration
DEVELOP CAREER AND LIFE DECISIONS

Recommendation
For re-evaluation

Evidence Plan
Unit of Competency
CONTRIBUTE TO WORKPLACE INNOVATION
[tick the column]
Demonstration
Questioning
Written
w/Oral
Identify opportunities to do things better
Discuss and develop ideas with others
Integrate ideas for change in the workplace
Prepared by: Date:

Checked by: Date:
 to show if evidence is
OBSERVATION
demonstrated
Yes No N/A
Identify opportunities to do things better   
Discuss and develop ideas with others   
Integrate ideas for change in the workplace   
Written Test.
ENUMERATION:
What are the 6 positive effects that bring innovation?

ANSWER KEY:
1. Securing a sustainable competitive advantage

2. Fast reaction to changing conditions
3. Market growth and differentiation
4. Development of new markets and target groups
5. Efficiency increase and cost reduction in the company
6. Added value for society
Candidate name:
Unit of competency: CONTRIBUTE TO WORKPLACE INNOVATION
response
Yes No
1. What is the Four Kinds of Changes?  
2. What is the 3 Main Types of Change?  
3. What is Technological Changes?  

4. What is Mission Changes?  
5. What is Operational Changes?  


What is the Four Kinds of Changes?
 Mission Changes
 Strategic Changes
 Operational Changes
 Technological Changes
What is the 3 Main Types of Change?

 The three types of change are: static, dynamic, and dynamical. When you look only at
the “before” and “after” of a change, you are considering it as static change
What is Technological Changes?
 Technology is advancing inexorably, whether we like it or not. That means we need to
keep upgrading or fall behind. Often operational and strategic changes are driven by a
change in technology. At the turn of the century, for example, it was rare to see a TV
commercial direct you to a website.
What is Mission Changes?
 It was a check-in service similar to Foursquare except that it focused on hanging out
with your friends. Needless to say, it never took off.
What is Operational Changes?
 An operational change is a change in the structure of your company. That could be a
reorganization, layoffs, or just a team change due to a strategic or mission statement
change.

Trainees Name
Facilitators Name
A. Written Exam
B. Interview
C. Demonstration
CONTRIBUTE TO WORKPLACE INNOVATION

Recommendation
For re-evaluation

Evidence Plan
Unit of Competency
PRESENT RELEVANT INFORMATION
[tick the column]
Questioning
Written
Gather data/ information
Assess gathered data/ information

Record and present information
Prepared by: Date:

Checked by: Date:
OBSERVATION
demonstrated
Yes No N/A
Gather data/ information   
Assess gathered data/ information   
Record and present information   
Written Test.
ENUMERATION
What are the five rules of confidentiality?
ANSWER KEY
1. Confidential information about service users or patients should be treated
confidentially and respectfully.
2. Members of a care team should share confidential information when it is

needed, for the safe and effective care of an individual.
3. Information that is shared for the good of the community should be

anonymised.
4. An individual’s right to object to the sharing of confidential
5. Organizations should put policies, procedures, and systems in place to

ensure the confidentiality rules are followed.
Candidate name:
Unit of competency: PRESENT RELEVANT INFORMATION
Oral/interview questions Satisfactory response
Yes No
1. What is The Care Act 2014?  
2. What is the Human Rights Act 1998?  
3. What is Data Protection Act 2018?  
4. What is the common law of confidentiality?  
5. What are the five rules of confidentiality?  


What is The Care Act 2014?
 Under the Care Act 2014, you have a duty of care to share information when you have a
safeguarding concern. Under the Act, you should always seek consent to share information
wherever possible.
 There are times when it’s ok to not tell your patient or client that you’re going to share their
information. You need to take into account the safety and well-being of the person under
your care.
 An example would be in a situation where there is domestic abuse or violence; you may
need to withhold the fact you’re going to share information with the police in order to protect
the person in your care.
What is the Human Rights Act 1998?

 Article 8 protects your right to a private and family life. In practice, this means that your
patient or client has a right to have their information treated confidentially and only have it
shared with their consent. The principles are similar to common law confidentiality in the
UK.
What is Data Protection Act 2018?

 The 2018 Act supersedes the 1998 Data Protection Act and strengthens the rules around
holding and processing data. You might have heard of the General Data Protection
Regulations from the European Union; these are those rules in UK law.
What is the common law of confidentiality?

 In UK common law, everyone has a duty of confidentiality. It basically means that if you
come across information that’s confidential, it should remain so if disclosure would be
unfair to others.
What are the five rules of confidentiality?

 “Confidential information about service users or patients should be treated confidentially
and respectfully.”
 “Members of a care team should share confidential information when it is needed, for the
safe and effective care of an individual.”
 “Information that is shared for the good of the community should be anonymised.”
 “An individual’s right to object to the sharing of confidential information about them should
be respected.”
 “Organizations should put policies, procedures, and systems in place to ensure the
confidentiality rules are followed.”
Trainees Name
Facilitators Name
 Written Exam
 Interview
 Demonstration
PRESENT RELEVANT INFORMATION

Recommendation
For re-evaluation

Evidence Plan
Unit of Competency PRACTICE OCCUPATIONAL SAFETY AND
HEALTH POLICIES AND PROCEDURES
[tick the column]
Questioning
Written
Identify OSH compliance requirements
Prepare OSH requirements for compliance

Perform tasks in accordance with relevant OSH policies and
procedures
Prepared by: Date:

Checked by: Date:
OBSERVATION
demonstrated
Yes No N/A
Identify OSH compliance requirements   
Prepare OSH requirements for compliance   
Perform tasks in accordance with relevant OSH
  
policies and procedures
Written Test.
ENUMERATION:
What are the Workplace Hazard and how to prevent them?
ANSWER KEY:
1. Slips, trips, and falls

2. Electrical
3. Fire
4. Working in confined spaces
5. Physical hazards
6. Ergonomical hazards
7. Chemical hazards
8. Biological hazards
9. Asbestos
10. Noise
Candidate name:
Unit of competency: PRACTICE OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES
response
Yes No
 
1. What is the 5 hierarchies of control?
2. What is hierarchy of control structure?  
3. What is hierarchy of Controls?  
4. What is Hazard Prevention and Control?  
 
5. What is Administrative Controls?



What is the 5 hierarchies of control?
 Elimination – Physically remove the hazard
 Substitution – Replace the hazard
 Engineering controls – Isolate people from the hazard
 Administrative controls – Change the way people work
 Personal protective equipment– Protect the worker with PPE
What is hierarchy of control structure?

 Substitution. Substitute the risks with lesser risks.
 Isolation. Isolate people from the risks.
 Engineering. Reduce the risks through engineering changes or changes
to systems of work.
What is hierarchy of Controls?

 Overview. Controlling exposures to occupational hazards is the
fundamental method of protecting workers.
 Elimination and Substitution.
 Engineering Controls.
 Administrative Controls and PPE.
What is Hazard Prevention and Control?
 After hazards are identified, how can they be prevented and controlled?
Continually review the farmstead, shop areas and work practices to control
or prevent workplace hazards.
What is Administrative Controls?
 While safe work practices can be considered forms of administrative

controls, OSHA uses the term administrative controls to mean other
measures aimed at reducing employee exposure to hazards. These
measures include additional relief workers, exercise breaks and rotation of
workers. These types of controls are normally used in conjunction with
other controls that more directly prevent or control exposure to the
hazard.
Trainees Name
Facilitators Name
A. Written Exam
B. Interview
C. Demonstration
PRACTICE OCCUPATIONAL SAFETY AND HEALTH
POLICIES AND PROCEDURES
Recommendation
For re-evaluation

Evidence Plan
Unit of Competency EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
[tick the column]
Questioning
Written
Identify the efficiency and effectiveness of resource utilization
Determine causes of inefficiency and/or ineffectiveness of resource

utilization
Convey inefficient and ineffective environmental practices
Prepared by: Date:

Checked by: Date:
OBSERVATION
demonstrated
Yes No N/A
Identify the efficiency and effectiveness of resource utilization   
Determine causes of inefficiency and/or ineffectiveness of
  
resource utilization
Convey inefficient and ineffective environmental practices   
Written Test.
ENUMERATION:
 What are the work environment procedure?

ANSWER KEY:
1. Function
2. Location
3. Responsibility
4. Operational system
5. Risk management
Candidate name:
Unit of competency: EXERCISE EFFICIENT AND EFFECTIVE
SUSTAINABLE PRACTICES IN THE WORKPLACE
response
Yes No
Why is it important to minimize wastage?  
What is waste Minimization Techniques?  
What are the Benefits of Waste Minimization?  
What is Waste Minimization?  
What is RCRA?  


Why is it important to minimize wastage?
By purchasing only what you really need or reusing items, you can also save money through
proper waste awareness. One of the bigger reasons to reduce waste is to conserve space in our
landfills and reduce the need to build more landfills which take up valuable space and are a
source of air and water pollution.
What is waste Minimization Techniques?
 Optimization of resources.
 Scrap metal reuse.
 Quality control improvement and process monitoring.
 Exchange of Waste.
 Shipping to the point of use.
 Zero waste.
 Reduce the Use of Packaging Materials.
 Reduce Harmful Wastewater.
What are the Benefits of Waste Minimization?
Waste minimization not only protects the environment; it also makes good economic and
business sense. With enough waste minimization, your company could potentially change your
RCRA regulatory status or even avoid RCRA regulatory requirements altogether.
What is Waste Minimization?

The two most common ways that waste is minimized are through source reduction and
recycling. Source reduction reduces or eliminates the generation of waste at the source.
What is RCRA?
Resource Conservation and Recovery Act (RCRA)
Trainees Name
Facilitators Name
A. Written Exam
B. Interview
EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE
PRACTICES IN THE WORKPLACE
Recommendation
For re-evaluation

Evidence Plan
Unit of Competency PRACTICE ENTREPRENEURIAL SKILLS IN THE
WORKPLACE
[tick the column]
Questioning
Written
Apply entrepreneurial workplace best practices
Communicate entrepreneurial workplace best practices

Implement cost effective operations
Prepared by: Date:

Checked by: Date:
OBSERVATION
demonstrated
Yes No N/A
Apply entrepreneurial workplace best practices   
Communicate entrepreneurial workplace best practices   
Implement cost effective operations   
Written Test.
ENUMERATION:
 What are the 5 rules of a successful workplace?
ANSWER KEY:
1. Build a strong culture

2. Recognize and reward your employees
3. Create a good office environment
4. Encourage a work life balance
5. Active, transparent and empathetic leadership
Candidate name:
Unit of competency: PRACTICE ENTREPRENEURIAL SKILLS IN THE
WORKPLACE
Oral/interview questions Satisfactory response
Yes No
 
1. Why is Resource Utilization Important?
2. What is resource allocation?  
3. What is Resource Utilization?  
 
4. What is Utilization Rate?


Why is Resource Utilization Important?
 Provides an overview of the people and other resources involved in your project
 Supports utilization planning
 Makes project and resource planning and management more transparent
 Allows you to identify the problems before they actually appear
 Offers you control over the projects
What is resource allocation?
 Resource allocation means selecting the right employees for a project, managing them
during the project execution, and re-allocating or altering the workload
What is Resource Utilization?

 Resource utilization is the process of measuring how efficient your resources are. By
allocating you organize a project, but utilization makes it successful.
What is Utilization Rate?
 Talking of the resource utilization formula, you should first calculate the utilization
percentage.
Trainees Name
Facilitators Name
A. Written Exam
B. Interview
C. Demonstration
PRACTICE ENTREPRENEURIAL SKILLS IN

THE WORKPLACE
Recommendation
For re-evaluation


Institutional Assessment ORGANIC AGRICULTURE NCII Basic

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Institutional Assessment ORGANIC AGRICULTURE NCII Basic

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INSTITUTIONAL ASSESSMENT INSTRUCTION

Obtain and convey workplace information

Prepared by: Date:

Qualification: ORGANIC AGRICULTURE PRODUCTION NCII

Instructions for demonstration

EQUIPMENT TO BE UTILIZED IN ALL UNIT OF COMPETENCY

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

5 sets Desktop Computer 1 Unit LCD Projector with

1 Unit Printer 1 Unit Photo Copier

FOR EVERY COMPETENCY (CoC)

1. RAISE ORGANIC CHICKEN

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

15 kg Feeds: Starter 15 Liters Various

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

15 Kg. Feeds: starter, 5 Liters Various

15 Kg. Feeds: grower 15 Kg. Feeds: finisher

25 pcs 21-day old chicks 25 Pcs 60-day old chicken

8 Bags of Rice Hull 1 Bag of 50kg. Farm Soil

1 Bag of Sand 50 Pcs Bamboo poles

50 meter Net, #10 mesh size 2 Kg. Monofilament

1 unit First Aid Kit 1 pc. Water Container

15 pcs. Apron 10 pcs. Rags

5 pcs. Chopping Board 10 pcs. Waterer

10 pcs. Feeding trough 1 unit Feed Cart

2. PRODUCE ORGANIC VEGETABLES

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

5 Pcs. Bolo 5 Pcs. Sprinklers, 5

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

1 Unit Booth/temporary shed 1 Unit Shredder

1 Unit Wheel barrow 1 Unit Cart

1 Unit Carbonizer 1 Unit Portable Soil Analyser Kit

1 Pc Soil Thermometer 1 Unit PH meter

1 Unit Fire Extinguisher

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

5 Bag of Basal Organic 5 Bag of Carbonized Rice Hull

3. MANUFACTURE (PRODUCE) ORGANIC FERTILIZER

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

5 Pcs Spade 5 pcs Sprinklers, 5 liters

5 Pcs Spading Fork 1 Set Sprinklers, 5 liters

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

1 Unit Booth/temporary shed 1 Unit Wheel barrow

1 Unit Shredder 1 Unit Cart

1 Unit Carbonizer 1 Unit Portable Soil Analyzer Kit

1 Pc Moisture meter 1 Unit PH meter

1 pc Soil Thermometer 3 Sets Vermitea aerator, 60

1 Unit Fire Extinguisher

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

1 Bag of Basal Organic 1 Bag of Carbonized Rice

2 liters Foliar Organic 10 liters Various

50 Kg Dry Leaves 50 kg Chicken Dunk

50 Kg Pig Manure 50 kg Cow manure

100 Kg Carbonized Rice Hull 50 kg Rice Bran (D2)

20 Meters Plastic Sheet 10 pcs. Used Tires

25 Pcs Empty bags, 50 kg 5 pcs. Plastic Pail,

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION

10 Pcs. Measuring Cup 2 Set. Carpentry tools

10 Pcs. Plastic Cup (1 liter 2 Pcs. Knapsack sprayer

5 Pcs. Syringe, Plastic, 30 10 Pcs. Bamboo/wooden

25 Pcs. Bamboo Container/ 5 Pcs. Plastic Basin, 10

25 Pcs. Slicing knife 25 Pcs. Chopping Board

5 Pcs. Pannel (imbudo)

QTY UNIT DESCRIPTION QTY UNIT DESCRIPTION