COMPETENCY BASED

CURRICULUM

Sector:

AGRICULTURE
Qualification:

RAISE ORGANIC CHICKEN

(Leading To Agriculture Production NC II)
JIKA FARM
P-4, Simpak, Lala, Lanao del Norte

CBC- RAISE ORGANIC CHICKEN (Leading to Agriculture Production NC II) -1-

 TABLE OF CONTENTS

TABLE OF CONTENTS

Page

A. Course Design.........................................................................................1-13

B. Modules of Instruction...........................................................................14-87

 BASIC COMPETENCIES........................................................................14
i. Participating in workplace communication.......................................15
ii. Working in a team environment........………………………………………19
iii. Practicing career professionalism.........……………………………………22
iv. Practicing occupational health and safety........................................26

 COMMON COMPETENCIES ................................................................31

i. Applying safety measures in farm operations ..................................32
ii. Using farm tools and equipment......................................................35
iii. Performing estimation and basic calculation....................................39
iv. Performing records keeping..............................................................42
v. Developing and Updating Industry Knowledge ................................46

 CORE COMPETENCIES .......................................................................49

i. Raising Organic Chicken…………………………………………...............50

CBC- RAISE ORGANIC CHICKEN (Leading to Agriculture Production NC II) -2-

 TESDA-OP-CO-01-F11
(Rev. No. 00-03/08/17)
COURSE DESIGN

COURSE TITLE : RAISE ORGANIC CHICKEN (Leading to Agriculture

Production NC II)

NOMINAL DURATION : Basic 18

Common 64
Core 30
--------
112 hours
COURSE DESCRIPTION
:
This course is designed to enhance the knowledge, skills and desirable attitudes in
RAISE ORGANIC CHICKEN (Leading to Agriculture Production NC II) in accordance with
industry standards. It covers the core producing organic chicken.

ENTRY REQUIREMENT :

Trainees or students who wish to enroll 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

CBC- RAISE ORGANIC CHICKEN (Leading to Agriculture Production NC II) -3-

COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

Unitss of Nominal
Module Title Learning Outcomes
Competency Duration

1. Participate in 1. Participating in 1.1.1. Obtain and convey 4

workplace workplace workplace hours
communication communication information
1.1.2. Perform duties
following workplace
communication
1.1.3. Complete relevant
work-related documents

2. Work in a 2. Working with 2.1.1. Describe team role 4 hours

team others and scope
environment 2.1.2. Identify one’s role
and responsibility
within a team
2.1.3. Work as a team
member

3. Practice 3. Practicing 3.1.1. Integrate personal 5 hours

career career objectives with
professionalis professionalis organizational goals
m m 3.1.2. Sets and meet work
priorities
3.1.3. Maintain professional
growth and
development

4. Practice 4. 4.1.1. Identify hazards and 5 hours

occupational Practicing risks
health and occupation 4.1.2. Evaluate hazards
safety al health and risk
procedures and safety 4.1.3. Maintain
procedure occupational health
and safety awareness

CBC- RAISE ORGANIC CHICKEN (Leading to Agriculture Production NC II) -4-

 COMMON COMPETENCIES
(64 hours)

Unitss of Nominal
Module Title Learning Outcomes
Competency Duration
1. Apply safety 1.1 Applying 1.1.1 Apply appropriate 20 hours
measures in safety safety measures while
farm measures in working in farm
operations farm 1.1.2 Safe keep/dispose
operations tools, materials and
outfit
2. Use farm 2.1 Using farm 2.1.1 Select and use farm 20 hours
tools and tools and tools
equipment equipment 2.1.2 Select and operate
farm equipment
2.1.3 Perform preventive
maintenance
3. Perform 3.1 Performing 3.1.1 Perform estimation 18 hours
estimation estimation 3.1.2 Perform basic
and basic and basic workplace calculations
calculation calculation
4. Perform 4.1Performing 4.1.1.1Carry out inventory 3 hours
Records Record Keeping activities
Keeping
4.1.2 Maintain Production
Record

4.1.3Prepare Financial
Records

5. Develop and 5.1 Developing 5.1.1 Seek information on 3 hours

Update and Updating the industry.
Industry Industry
Knowledge Knowledge
5.1.2 Update industry
knowledge

CORE COMPETENCIES
CBC- RAISE ORGANIC CHICKEN (Leading to Agriculture Production NC II) -5-
 ( 30 hours)
UNITS OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1.Raise Organic 1.1 Raising 1.1.1 Select Healthy stocks (30 HRS.)
Chicken Organic 3 hours
Chicken 2.1.2 Determine suitable 6 hours
chicken house
requirements

3.1.3 Install cage (housing) 6 hours

equipment

4.1.4 Feed Chicken(Provide 7.5 hours

feed and implement
feeding practices)

4.1.5 Manage health 4.5 hours

and growth of
chicken
3 hours
4.1.6 Harvest Chicken

ASSESSMENT METHODS:

 Direct observation and questioning

 Oral interview and written test
 Portfolio
 Third party reports
 Practical demonstration
 Simulation activities or role play

COURSE DELIVERY:

 Group discussion
 Interaction
 Self-paced/modular
 Lecture/discussion
 Practical demonstration
 Dual training/On-the-Job Training
 Case studies

RESOURCES:

CBC- RAISE ORGANIC CHICKEN (Leading to Agriculture Production NC II) -6-

EQUIPMENT TO BE UTILIZED IN ALL UNIT OF COMPETENCY
Qty Units Description Qty Units Description
5 sets Desktop Computer 1 unit LCD projector with Screen
1 unit Printer 1 unit Photo Copier

FOR COMPETENCY (CoC)

1. RAISE ORGANIC CHICKEN

TOOLS:
Qty Unit Description Qty Unit Description
5 Pcs. Bolo 1 unit Storage tools/cabinet
5 pcs. Broomstick 5 Pcs. Feeding through
5 pcs. Plastic Pail (10 liter 5 Pcs. Waterer/drinker, 1 liter
capacity) capacity
1 set Carpentry Tools 25 pcs. Rain Coat
2 units Knapsack Sprayer 5 pcs. Plastic cup, 1 liter capacity
5 pcs. Storage Container with 3 pcs. Waste cans/bag
cap, 15 liter capacity
3 units Weighing scale, 2 kilos 2 pcs. Sprinklers, 5 liters
capacity (2); 25 kilos
capacity (1)
5 pcs. shovel 1 unit Step Ladder 6 ft.
5 pcs. Knives

EQUIPMENT:
Qty Unit Description Qty Unit Description
1 unit Booth/temporary shed 1 unit Cart
1 unit Shredder 1 unit Wheel barrow
1 unit Fire Extinguisher

MATERIALS:
Qty Unit Description Qty Unit Description
15 kg. Feeds: Starter 5 liters Various Concoction/Extracts
15 Kg. Feeds: Grower 15 Kg. Feeds: Finisher
25 Pcs. 21-day old chick 25 Pcs. 60-day old chicken
8 Bags Rice Hull 1 Bag of Farm Soil
of 50 50kg
kgs. soil
1 Bag Sand 50 pcs. Bamboo Poles
of 50
kg.
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

TRAINING MATERIALS:

 Brochures  Reference manuals

 Visual aids  Procedural manuals
CBC- RAISE ORGANIC CHICKEN (Leading to Agriculture Production NC II) -7-
 Instructional supplies and  Soil samples
materials  Reference materials-PNS
 Reference (livestock)
materials/books/VPM -animal welfare
 Data (result of soil analysis) -GAHP

PPE’s:

 Goggles
 Long Gloves/Arm Length
 Face Mask # 30
 Overall Suit
 Hair net
 Safety Shoes
 Rubber Boots
 Wide Brimmed Hats
 Long Sleeves
 Long Pants

TRAINING FACILITIES:

 Lecture Area  Workshop Shed

 Learning resource center  Water Supply System
 Experimental land area
 Net House/Nursery Shed
 Storage Area

QUALIFICATIONS OF INSTRUCTORS/TRAINERS:

 Must be a holder of Horticulture NC III or its equivalent

 Must have undergone training on Training Methodology I
 Must be computer literate
 Must be physically and mentally fit
 Must have at least 2 year job/industry experience
 Must be a civil service eligible (for government position or appropriate
professional license issued by the Professional Regulatory Commission

CBC- RAISE ORGANIC CHICKEN (Leading to Agriculture Production NC II) -8-

MODULES OF INSTRUCTION

BASIC COMPETENCIES

RAISE ORGANIC CHICKEN

(Leading to Agriculture Production NC II)
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE
COMMUNICATION
MODULE TITLE : PARTICIPATE IN WORKPLACE
COMMUNICATION
MODULE SESCRIPTOR : This unit covers the knowledge, skills and
attitudes required to gather, interpret and
convey information in response to workplace
requirements.

NOMINAL DURATION : 2 Hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module students/trainees will be able to;

LO1. Obtain and convey workplace information

LO2. Perform duties following workplace
instructions
LO3. Complete relevant work-related documents
Learning Outcome 1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Specific and  Communicat  Fax  Group  Written
relevant ion sources machine Discus test
information  Receiving  Telephone sion  Practica
is accessed and Giving  Notebook  Lecture l/pe
from Effective  Writin  Demonstr rforman
appropriat Feedback g ation with ce
e sources  Types/ materi oral  Oral
 Effective Forms of als questionin Inter
questioning, Communicat  Compute g view
active ion at r with  Third
listening and Workplace internet party
speaking  Communicat connectio report
skills are ion protocols n
used to and
gather and Procedures:
convey Lines of
information Communicat
 Appropriate ion
medium is  Communicat
used to ion Storages
transfer
information
and ideas
 Appropriate
non- verbal
communica
tion is used
 Appropriate
lines of
communicat
ion with
supervisors
and
colleagues
are
identified
and
followed
 Defined
workplace
procedures
for the
location and
storage of
information
are
used
LO 2. Perform duties following workplace communication

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Written  Guidelines in  Fax  Group  Written
notices Interpreting machine Discus test
and Written  Telephone sion  Practica
instruction Instructions  Notebook  Lecture l/
s are read  Strategies to  Writin  Demonstr perform
and interpret g ation with -ance
interpreted and Carry materi oral  Oral
in out als questionin Inter
accordance instructions  Compute g view
with Following a r with  Third
organizatio meeting internet party
nal  Responsibili connectio report
guidelines ties of the n
 Routine Employer
written and the
instruction Worker
are followed
based on
established
procedures
 Feedback
is given to
workplace
supervisor
based
instructio
ns/
informatio
n received
 Workplace
interaction
s are
conducted
in a
courteous
manner
 Where
 necessary,
clarifications
about
routine
workplace
procedures
and matters
concerning
conditions of
employment
are sought
and asked
from
appropriate
Sources
  Meetings
outcomes are
interpreted and
implemented

LO 3. Complete relevant work-related documents

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Range of  Types  Fax  Group  Written
forms of machine Discus test
relating to Workpl  Telephone sion  Practica
conditions ace  Notebook  Lecture l/
of Docum  Writ  Demonstr perform
employme ents ing ation with -ance
nt are  Business mat oral  Oral
completed letter tips erial questionin Inter
accurately  Guideline  Computer g view
and legibly s in with  Third
 Workplace completin internet party
data is g relevant connectio report
recorded workplace n
on document
standard and forms
workplace
forms and
document
s
 Errors in
 recording
information
on forms/
documents
are identified
and acted
upon
 Reporting
 requireme
nt s to
supervisor
are
completed
according
to
organizatio
nal
guidelines
UNIT OF COMPETENCY : WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE SECRIPTOR : This module covers the skills, knowledge and

attitudes to identify one’s roles and
responsibilities as a member of a team.

NOMINAL DURATION : 2 Hours

SUMMARY OF LEARNING OUTCOMES :

LO1. Describe team role and scope

LO2. Identify one’s role and responsibility within a team
LO3. Work as a team member

LO1. Describe team role and scope

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 The role and  Setting  Access to  Group  Role play
objective of team Goal relevant discussion  Case
the team is and scope workplace / study
identified  Stages of or  interaction  Written
from Group appropriat  Case test
available Developmen ely studies/
sources of t simulated  scenarios
information  Working environme  Gro
 Team styles and nt where up
parameters, team assessme acti
reporting personalit nt can vity
relationships y take place
and  Materials
responsibilitie relevant
s are to the
identified proposed
from team activity or
discussions tasks
and
appropriate
 Extern
al
source
s
LO 2. Identify one’s role and responsibility within a team

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Individual  Roles and  Access to  Group  Role play
roles and objective relevant discussion  Case
responsibiliti of a Team workplace / study
es within the  Source or  interaction  Written
team s of appropriat  Case test
environment inform ely studies/
are identified ation simulated  scenarios
 Roles and environme  Group
 objectives nt where activity
of the assessme
team is nt can
identified take place
from  Materials
available relevant
sources of to the
information proposed
 Team  activity or
parameters, tasks
reporting
relationship
s and
responsibiliti
es are
identified
based on
team
discussions
and
appropriate
external
source
LO 3. Work as a team member

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Effective  Teamwork  Access to  Group  Role play
and Vs. relevant discussion  Written
appropriate Individual workplace / test
forms of Work or interaction
communica  Steps in appropriat  Case
tions are Team ely studies/sc
used and Decision- simulated enarios
interactions Making environme  Group
undertaken Process nt where activity
with team assessme
members nt can
based on take place
company  Materials
practices. relevant
 Effective and to the
appropriate proposed
contribution activity or
s made to tasks
complement
team
activities
and
objectives,
based on
workplace
context
 Protocols in
reporting
are
observed
based on
standard
company
practices.
Contribute
to the
developmen
t of team
work
plans based
on an
understandi
ng of team’s
role
and
objectives

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM

 MODULE TITLE : PRACTICING CAREER
PROFESSIONALISM
MODULE DESCRIPTOR : This module covers the knowledge, skills and
attitudes in promoting career growth and
advancement, specifically, to integrate personal
objectives with organizational goals sets and meet
work priorities and maintain professional growth and
development.

NOMINAL DURATION : 6 Hours

SUMMARY OF LEARNING OUTCOMES :

LO1. Integrate personal objectives with organizational goals

LO2. Sets and meet work priorities
LO3. Maintain professional growth and
development

LO 1. Integrate personal

objectives with

Organizational goals
 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Personal growth  Personal  Workpla  Intera  Role
and work plans develop ce ctive play
towards ment-  Code of lectur  Intervie
improving the social ethics e w
qualification aspects  Organiza  Simul  Written
sets for intra and ation
tional examin
professionalism interpers goals  Demo ation
is evident onal
 Intra and  Handout nstrat
develop s and ion
interpersonal
ment personal  Self-
relationship in
the course of  Organiza develop paced
managing tional ment- instru
oneself based goals social ction
on performance  Personal aspect
evaluation is hygiene  CD’s,
maintained and VHS
 Commitment to practices tapes,
organization  Code of transpar
and its goal is ethics encies
demonstrated
in the
performance of
duties
 Practice of
appropriate
personal
hygiene is
observed
 Job targets
within key
result areas are
attained

LO 2. Sets and meets work priorities

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Competing  Organizatio  Handouts  Intera  Role
demands to nal key on ctive play
achieve result areas  Organizati lectur  Intervie
personal, team (KRA) onal KRA e w
 and  Work values  Work  Simul  Writte
organizational and ethical values ation n
goals and standards and ethics  Demo examin
objectives are  Company  Company nstrat ation
prioritized policies on policies ion
 Resources are the use and and  Self-paced
utilized maintenanc standards instruction
efficiently and e of  Sample
effectively to equipment job targets
manage work  Learning
priorities and guides
commitments  CD’s, VHS
 Practices and tapes,
economic use transpare
and ncies
maintenance
use of
equipment and
facilities are
followed as per
established
procedures
 Job targets
within key
result areas are
attained

LO 3. Maintain professional growth and development

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Training and  Qualifi  Quality  Intera  Role
career cation standards ctive play
opportunitie standa  GAD lectur  Intervie
s relevant to rd Handouts e w
the job  Gender  CD’s, VHS  Simul  Writte
requirement and tapes on ation n
are identified Develo profession  Demo examin
and availed
 Licenses pment alism in nstrat ation
and/or (GAD) the ion
certifications sensitiv workplace  Self-paced
according to ity  Profession instruction
the  Profess al licenses
requirement in the sample
of the workpl
qualification ace
are acquired  List of
and profess
maintained ional
 Fundamenta license
l rights at s
work
including
gender
sensitivity
are
manifested/
observed
 Training and
career
opportunitie
s based on
the
requirement
of industry
are
completed
and updated
UNIT OF COMPETENCY :PRACTICE OCCUPATIONAL HEALTH AND
HEALTH AND SAFETY

MODULE TITLE : PRACTICING OCCUPATIONAL HEALTH AND

HEALTH AND SAFETY

MODULE DESCRIPTOR :This module covers the knowledge, skills

and attitudes required to comply with
the regulatory and organizational
requirements for occupational health
and safety such as identifying,
evaluating and maintaining occupational
health and safety (OHS) awareness.

NOMINAL DUARATION : 4 Hours

SUMMARY OF LEARNING OUTCOMES :

LO1. Identify hazards and risks

LO2. Evaluate hazards and risk
LO3. Control hazards and risks
LO4. Maintain occupational health and safety awareness

LO 1. Identify hazards and risks

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Workplace  Hazar  Workplace  Intera  Role
hazards and ds  Personal ctive play
risks are and protective lectur  Intervie
identified and risks equipmen e w
clearly identi t (PPE)  Simul  Writ
explained ficati  Learning ation ten
 Hazards/risks on guides  Demo exa
and its and
corresponding  Handouts nstrat min
contr  Organizati ion atio
indicators are
identified in
ol onal  Self-paced n
with the  Orga health instruction
company nizati and safety
procedures onal protocol
 Contingency healt  OHS
measures are h and indicator
recognized and safety  Threshold
established in proto limit value
accordance col  Hazards/
with  Thres risks
organizational hold identificati
procedures limit on and
 value( control
TLV)  CD’s, VHS
 OHS tapes,
indic transpare
ator ncies

LO 2. Evaluate hazards and risks

 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 Terms of  TLV table  Hando  Intera  Role
maximum  Philippine uts ctive play
tolerable limits OHS  Philipp lectur  Intervie
are identified Standard ine e w
based on  Effects of OHS  Simul  Writt
threshold limit hazards in standa ation en
values (TLV) the rd  Demo exam
 Effects of workplace  Effects nstrat inatio
hazards are  Ergonomics of ion n
determined  ECC Hazard  Self-paced
regulation s in instruction
 OHS issues and
the
concerns are
workpl
identified in ace
accordance  Ergono
with workplace mics
requirements  ECC
and relevant regulat
workplace OHS ions
legislation  TLV
table
 CD’s,
VHS
tape
and
transp
arencie
s

LO 3. Control hazards and risks

 Assessment Contents Conditions Methodologies Assessment
Criteria Methods
 OHS  Safety  Handouts  Intera  Role
procedures regulations  Safety ctive play
for  Clean air act regulation lectur  Intervie
controlling  Electrical  Clean air e w
hazard and and fire act  Simul  Written
risks are safety code  Electrical ation examin
strictly  Waste and fire  Demo ation
followed management safety nstrat
 Procedures in  Disaster code ion
dealing with preparednes  Waste  Self-paced
workplace s and managem instruction
accidents, management ent
fire and  Contingency  Disaster
emergencies measures preparedn
are followed and ess and
in procedures managem
accordance ent
with the  Contingen
organization’ cy
s OHS measures
policies and
 Personal procedure
protective  OHS
equipment personal
(PPE) is records
correctly  PPE
used in  CD’s, VHS
accordance tape and
with transpare
organization’ ncies
s OHS
procedures
and
practices
 Procedures in
providing
appropriate
assistance in
the event of
workplace
emergencies
are identified
in line with
the
established
organization
al protocol
.
LO4. Maintain occupational health and safety awareness

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
  Procedures in  Operational  Workplace  Intera  Role
emergency health and  PPE ctive play
related drill safety  OHS lectur  Intervie
are strictly procedure, personal e w
followed in practices record  Simul  Written
line with the and  CD’s, VHS ation examin
established regulations tapes,  Demo ation
organization  Emergency transpare nstrat
al guidelines related drills ncies ion
and and  Health  Self-paced
procedures trainings record instruction
 OHS personal
records are
filled up in
accordance
with
workplace
requirement
 PPE are
maintained
in line with
organization
guidelines
and
procedures

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

- 26 -
 MODULES OF INSTRUCTION

COMMON COMPETENCIES

RAISE ORGANIC CHICKEN

(Leading to Agriculture Production NC II)

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

- 27 -
UNITS OF COMPETENCY : APPLY SAFETY MEASURES IN FARM OPERATIONS

MODULE TITLE : APPLYING SAFETY MEASURES IN FARM OPERATIONS

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to perform safety measures effectively and
efficiently.

NOMINAL DURATION : 20 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Apply appropriate safety measures while working in farm

LO2. Safe keep/dispose tools, materials and outfit

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

- 28 -
 APPLY APPROPRIATE SAFETY MEASURES WHILE
Learning Outcome 1:
WORKING IN FARM
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Safety  Farm works  Handouts  Group  Written test
measures that involves  LCD discussion  Oral
applied based using Projector  Lecture questioning
on work chemicals and  Paper  PowerPoint
requirement hazardous  Pen Presentation
and farm tools and  Emergency
procedures equipment procedures
 Tools and  Personal manual
materials are protective
utilized in equipment
accordance used in farms
with  Basic first aid
specification  Farm
and emergency
procedures procedures
 Outfit are regarding
worn in safety
accordance working
with farm environment
requirements
 Effectively,
shelf life and
or expiration
of materials
are checked
against
manufacturer
s
specifications
 Hazard in the
workplace are
identified and
reported in
line with farm
guidelines

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

- 29 -
Learning Outcome 2:
SAFE KEEP/DISPOSE TOOLS, MATERIALS AND OUTFIT
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Used tools and  Procedure in  Handouts  Group  Written test
outfit are cleaned cleaning and  LCD discussion  Oral
stored in line with storing tools Projector  Lecture questioning
farm procedure and outfits  Paper  PowerPoint
 Unused  Technique in  Pen Presentation
materials storing  Learning
are labeled and materials Elements
stored according and
to manufacturers chemicals
recommendation  Government
and farm requirement
requirements regarding
 Waste materials farm waste
are disposed disposal
according to  Waste
manufacturers, management
government and system
farm requirements

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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UNITS OF COMPETENCY : USE FARM TOOLS AND EQUIPMENT

MODULE TITLE : USING FARM TOOLS AND EQUIPMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to use farm tools and equipment. It includes
selection, operation and preventive maintenance of farm
tools and equipment.

NOMINAL DURATION : 20 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Select and use farm tools

LO2. Select and operate farm equipment

LO3. Perform preventive maintenance

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 1:
SELECT AND USE FARM TOOLS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Appropriate farm  Farm equip-  Engine  Group  Oral/written
tools are ment  Pump discussion Examination
identified o Motorized  Generator  Lecture  Practical
according to equipment  Sprayer  PowerPoint demonstratio
requirements/us o Electrical  Sickle Presentation n
e equipment  Cutter  Direct
 Farm tool are  Farm tools  Weighing observation
checked for faults o Power tools scale
and defective o Handheld  Hand tools
tools are reported tools  Measuring
in accordance  Safety tools
with farm practices  Garden
procedures during tools
 Appropriate tools operations of  Manuals in
and equipment farm equipment using farm
are safely used
tools and
according to job
equipment
requirements and
manufacturers’
conditions

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 2:
SELECT AND OPERATE FARM EQUIPMENT
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Appropriate farm  Manual of  Engine  Group  Field
equipment are farm  Pump discussion demonstratio
identified equipment  Generator  Lecture n
 Instructional and  Sprayer  PowerPoint  Lecture/
manual of farm specifications  Sickle Presentation discussion
tools and  Parts and  Cutter
equipment are functions of  Weighing
carefully read farm tools scale
prior to operation and  Hand
 Pre-operation equipment tools
check-up is  Pre-operation  Measurin
conducted in line and check-up g tools
with  Safety  Garden
manufacturers’ practices in tools
manual using farm  Tires
 Faults in farm tools and
 Break
equipment are equipment
fluid
identified and  Calibration
 Fuel, oil,
reported in line and use of
water and
with farm farm
lubricants
procedures equipment
 Battery
 Farm equipment
 Manual in
are used
using
according to its
farm tools
function
and
 Safety procedures
equipmen
are followed
t

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 3:
PERFORM PREVENTIVE MAINTENANCE
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Tools and  Preventive  Engine  Field demons-  Oral/written
equipment are maintenance  Pump tration examination
cleaned  Types of farm  Generator  Lecture/  Practical
immediately after tools and  Sprayer discussion demonstratio
use in line with equipment  Sickle n
farm procedures  Safety  Cutter  Direct
 Routine check-up measures and  Weighing observation
and maintenance practices scale
are performed  Upkeep of  Hand
 Tools and equipment tools
equipment are  Measurin
stored in g tools
designated areas  Garden
in line farm tools
procedures
 Tires
 Break
fluid
 Fuel, oil,
water and
lubricants
 Battery
 Manual in
using
farm tools
and
equipmen
t

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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UNITS OF COMPETENCY : PERFORM ESTIMATION AND BASIC CALCULATION

MODULE TITLE : PERFORMING ESTIMATION AND BASIC CALCULATION

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to perform estimation and basic workplace
calculations.

NOMINAL DURATION : 18 hours

SUMMARY OF LEARNING OUTCOMES :

Upon completion of this module the students/trainees will be able to:

LO1. Perform estimation

LO2. Perform basic workplace calculations

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 1:
PERFORM ESTAMATION
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Job requirements Math  Pen/  Computation  Oral/written
are identified  Problem pen  Estimation Examination
from written or solving cil  Interaction
oral procedures  Paper
communications  Basic  Sample
 Quantities of mathematical problems
materials and operations
resources
required to
complete a work
task are
estimated
 Time needed to
complete a work
activity is
estimated
 Accurate estimate
for work
completion are
made
 Estimate of
materials and
resources are
reported to
appropriate
person

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 2:
PERFORM BASIC WORKPLACE CALCULATIONS
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Calculations to Math  Pen/pencil  Self-paced/  Oral/written
be made are  Basic  Calculator modular Examination
identified mathematical  Paper  Lecture/  Practical
according to job operations  Reference discussion exercise
requirements  Systems of Materials  Interaction  Practical
 Correct method measurement  Sample  Practical demonstratio
of calculation is  Units of problems exercise n
determined measurement worksheets  Computation
 Systems and  Conversion of  Conversion
units of units table
measurement to  Fractions and
be followed are decimals
ascertained  Percentages
 Calculations and ratios
needed to  Basic
complete work accounting
task are principles and
performed using procedures
the four basic
mathematical
operations
 Appropriate
operations are
used to comply
with the
instruction
 Result obtained
is reviewed and
thoroughly
checked

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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UNITS OF COMPETENCY : PERFORM RECORDS KEEPING

MODULE TITLE : PERFORMING RECORDS KEEPING

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to perform records keeping. It includes correct
methods of recording based on appropriate mathematical
operations and systems.

NOMINAL DURATION : 3 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Carry out inventory activities

LO2. Maintain production record

LO3. Prepare financial records

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 1:
CARRY OUT INVENTORY ACTIVITIES
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Calculations to Math  Oral/  Self-paced/  Oral/written
be made are  Basic written modular Examination
identified Mathematical examinatio  Lecture/  Practical
according to job operations n discussion exercise
requirements  Systems of  Practical  Interaction  Practical
 Correct method measurement exercise  Practical demonstratio
of calculation is  Units of  Practical exercise n
determined measurement demonstrat  Computation
 Systems and  Conversion of ion
units of units
measurement to  Fraction and
be followed are decimals
ascertained  Percentage and
 Calculations ratios
needed to  Basic
complete work accounting
task are procedure and
performed using principle
the four basic
mathematical
operations
 Appropriate
operations are
used to comply
with the
instruction
 Result obtained
is reviewed and
thoroughly
checked

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 2:
MAINTAIN PRODUCTION RECORD
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Calculations to Math  Pen/pencil  Self-paced/  Oral/written
be made are  Basic  Calculator modular Examination
identified mathematical  Paper  Lecture/  Practical
according to job operations  Reference discussion exercise
requirements  Systems of Materials  Interaction  Practical
 Correct method measurement  Sample  Practical demonstratio
of calculation is  Units of problems exercise n
determined measurement worksheets  Computation
 Systems and  Conversion of  Conversion
units of units table
measurement to  Fractions and
be followed are decimals
ascertained  Percentages
 Calculations and ratios
needed to  Basic
complete work accounting
task are principles and
performed using procedures
the four basic
mathematical
operations
 Appropriate
operations are
used to comply
with the
instruction
 Result obtained
is reviewed and
thoroughly
checked

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 3:
PREPARE FINANCIAL RECORDS
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Calculations to Math  Pen/pencil  Self-paced/  Oral/written
be made are  Basic  Calculator modular Examination
identified mathematical  Paper  Lecture/  Practical
according to job operations  Reference discussion exercise
requirements  Systems of Materials  Interaction  Practical
 Correct method measurement  Sample  Practical demonstratio
of calculation is  Units of problems exercise n
determined measurement worksheets  Computation
 Systems and  Conversion of  Conversion
units of units table
measurement to  Fractions and
be followed are decimals
ascertained  Percentages
 Calculations and ratios
needed to  Basic
complete work accounting
task are principles and
performed using procedures
the four basic
mathematical
operations
 Appropriate
operations are
used to comply
with the
instruction
 Result obtained
is reviewed and
thoroughly
checked

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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UNIT OF COMPETENCY : DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

MODULE TITLE : DEVELOPING AND UPDATING INDUSTRY KNOWLEDGE

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to seek information and update continuously
industry knowledge.

NOMINAL DURATION : 5 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainees/students must be able to:

LO1. Seek information on the industry

LO2. Update continuously relevant industry knowledge

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 1:
SEEK INFORMATION ON THE INDUSTRY
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Sources of Math  Internet  Self  Oral/written
information on  Information  Personal paced/modular Examination
the industry are sources computer  Demonstration  Practical
correctly - Media  Reference  Small group demonstratio
identified and - Reference book discussion n
accessed book  Distance
 Specific - Libraries education
information on - Union
sector of work is - Industry
accessed and - Association
updated - Internet
- Personal
observation

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 2:
UPDATE CONTINOUSLY RELEVANT INDUSTRY KNOWLEDGE
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Updated Math  Pen/pencil  Self-paced/  Oral/written
knowledge is  Information  Calculator modular Examination
shared with sources  Paper  Lecture/  Practical
customer and - Media  Reference discussion exercise
colleagues - Reference Materials  Interaction  Practical
 Formal and book  Sample  Practical demonstratio
informal research - Libraries problems exercise n
is use to update - Union worksheets  Computation
general - Industry  Conversion
knowledge of the - Association table
industry - Internet
- Personal
Observation
 Legislations
that affects the
industry

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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 MODULES OF INSTRUCTION

CORE COMPETENCIES

RAISE ORGANIC CHICKEN

(Leading to Agriculture Production NC II)

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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UNITS OF COMPETENCY : RAISE ORGANIC CHICKEN

MODULE TITLE : RAISING ORGANIC CHICKEN

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to raise organic chicken efficiently and effectively.
It includes selecting healthy stocks, determine suitable
chicken house requirements, install cage equipment, feed
chicken, manage health and growth of chicken and
harvesting activities.

NOMINAL DURATION : 30 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Select healthy stock

LO2. Determine suitable chicken house requirements

LO3. Install cage/housing equipment

LO4. Feed Chicken

LO5. Grow and Harvest Chicken

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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 SELECT HEALTHY STOCKS
Learning Outcome 1:

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Breed/strains  Types, breeds  Training  Lecture and  Written
are identified and strains of Farm hands-on examination
as per PNS- chicken  Reference  Demonstratio  Demonstrati
Organic  Characteristic material n on of
Agriculture s of desirable  PNS-Organic practical
Livestock and and Agriculture-  Video skills
GAHP undesirable Livestock presentation  Interview/
guidelines strains for and GAHP Questioning
 Healthy chicks organic Guidelines
are selected chicken
based on  Selection of
industry healthy
acceptable chicks based
indicator for on industry
healthy acceptable in
chicks PNS-Organic
 Suitable site Agriculture
for chicken Livestock and
house are GAHP
determined Guidelines
based on PNS  Culling
recommendati parameters
ons  Housing
 Chicken Equipment
house design
is prepared
based on PNS
recommendati
on
 House
Equipment
installation
design is
prepared in
line with PNS
recommendati
on and actual
scenario

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 2:
INSTALL CAGE/HOUSING EQUIPMENT
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 House equipment  Characteristi  Tools and  Lecture  Written test
are c of a materials –  Video  Oral
installed in suitable site paper Presentation questioning
line with  Housing -pencil  Lakbay Aral  Demonstrati
housing designs and -learning on
equipment housing materials  Demonstratio
are materials/eq (PNS, n
installed in uipment Animal
line with specification Welfare
housing s Act,GAHP,
equipment  Indoor/ DENR/Gov
installatio Outdoor ernment
n design space zoning
 Bedding requirement ordinance)
materials s
are  PNS, Animal
secured Welfare Act,
based on Good Animal
availability Husbandry
in the Practices
locality (GAHP),
 Bedding is DENR,
prepared Government
in zoning
accordanc ordinances
e with  Local
housing materials for
equipment chicken
design house and
 Brooding facility is ranging area
set-up in  Brooding
accordanc facility
e with the
housing
equipment
installatio
n design

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 3:
FEED CHICKEN

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Suitable feed  Principles of  Tools and  Lecture  Demonstratio
materials are feeding materials  Demonstratio n
selected based on  Feeds materials -locally n  Questioning
availability in the comply available  Workshop (oral)
locality and with materials  Written
nutrient PNS for feed  Video Examin
requirements of  Kinds and (leguminou Presentation ation
chicken characte s plants,
 Feed materials ristic of root crops,
are prepared acceptab eggshells,
following le feed tubers,
enterprise material banana,
prescribed s etc.)
formulation (sources -containers
 Animals are fed for for feed
based on feeding protein, preparation
management carbohy -knives
program drate, -chopping
 Feeding is mineral board
monitored resource -weighing
following ) scale
enterprise  Preparation of -feeding
procedure Feeds trough
 Advantages and -waterers
disadvan -feed cart
tages of -container
different fro
feeding concoctions
manage -PPE
ment -learning
practices materials
 PNS (PNS,
recomm organic feed
endation guides for
s for poultry,
feed etc.)
material
s
 Feed recording
and
inventor
y
manage
ment
 Principles of 5S
 Principles of
3Rs

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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Learning Outcome 4:
GROW AND HARVEST CHICKEN
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Growth rate is  PNS for  Tools and  Lecture  Demonstratio
monitored based Organic materials  Demonstratio n
on enterprise Agriculture- - weighing n  Questioning
procedure Livestock scale (oral)
 Health care  Animal - PPE  Video  Observation
program are Welfare Act - learning Presentation
implemented  GAHP materials
based on  Healthcare (PNS,GAH
enterprise program P, Animal
procedures  Dealing with Welfare
 Sanitation and organic waste Act, etc.)
cleanliness  Market -
program are specifications Productio
implemented n records
based on
enterprise
procedure
 Organic waste
for fertilizer
formulation are
collected
 Suitable chicken
are selected
based on market
specifications
 Production record
is accomplished
according to
enterprise
procedure

CBC- ORGANIC VEGETABLE PRODUCTION (Leading to Agriculture Production NC II)

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