Oap NC Ii CBC

TESDA-OP CO-01-F11
(Rev.No.00-03/08/17)
COMPETENCY-BASED CURRICULUM
A. Course Design
Course Title: ORGANIC AGRICULTURE PRODUCTION NC II
Nominal Duration: 232 HOURS
Qualification Level: NC II
Course Description: This course is designed to enhance the knowledge, skills

and desirable attitudes in ORGANIC AGRICULTURE
PRODUCTION NC II in accordance with industry stan-
dards. It covers the core competencies in raising organic
chicken, producing organic vegetable, manufacturing
(producing) organic fertilizers, manufacturing (producing)
various concoctions, raising organic hogs and raising or-
ganic small ruminants (Goats).
Trainee Entry
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
No. of HOURS: (37 hours)
UNIT OF COMPE- NOMINAL

MODULE TITLE LEARNING OUTCOMES
TENCY DURATION
1. Participate in 1.1 Participating in 1.1.1 Obtain and convey work- 6 hours
workplace com- workplace com- place information
munication munication 1.1.2 Perform duties following
workplace instructions
1.1.3 Complete relevant work-
relate documents
2. Work in a 2.1 Working in a 2.1.1 Describe team role and 3 hours
team environ- team environ- scope
ment ment 2.1.2 Identify one’s role and re-
sponsibility within a team
2.1.3 Work as a team member
3. Solve/address 3.1 Solving/ad- 3.1.1 Identify routine problems 3 hours
general work- dressing gen- 3.1.2 Look for solutions to rou-
place prob- eral workplace tine problems
lems problems 3.1.3 Recommend solutions to
problems
4. Develop ca- 4.1 Developing ca- 4.1.1 Manage one’s emotion 3 hours
reer and life reer and life de- 4.1.2 Develop reflective practice
decisions cisions 4.1.3 Boost self-confidence and
develop self-regulation
5. Contribute to 5.1 Contributing to 5.1.1 Identify opportunities to do 3 hours
workplace in- workplace inno- things better
novation vation 5.1.2 Discuss and develop ideas
with others
5.1.3 Integrate ideas for change
in the workplace
6. Present rele- 6.1 Presenting rel- 6.1.1 Gather data/information 8 hours
vant informa- evant informa- 6.1.2 Assess gathered data/in-
tion tion formation
6.1.3 Record and present infor-
mation
7. Practice occu- 7.1 Practicing oc- 7.1.1 Identify OSH compliance 4 hours
pational safety cupational requirements
health policies safety health 7.1.2 Prepare OSH require-
and proce- policies and ments for compliance
dures procedures 7.1.3 Perform tasks in accor-
dance with relevant OSH
policies and procedures
8. Exercise effi- 8.1 Exercising effi- 8.1.1 Identify the efficiency and 3 hours
cient and ef- cient and effec- effectiveness of resource
fective sustain- tive sustainable utilization
able practices practices in the 8.1.2 Determine causes of ineffi-
in the work- workplace ciency and/or ineffective-
place ness of resource utilization
8.1.3 Convey inefficient and in-
effective environmental
practices
9. Practice entre- 9.1 Practicing en- 9.1.1 Apply entrepreneurial 4 hours
preneurial trepreneurial workplace best practices
skills in the skills in the 9.1.2 Communicate entrepre-
workplace workplace neurial workplace best
practices
9.1.3 Implement cost-effective
operations
COMMON COMPETENCIES
NO. OF HOURS: (56 HRS)
Unitss of Compe- Nominal

Module Title Learning Outcomes
tency Duration
1. Apply safety 1.1 Applying safety 1.1.1 Determine areas of concern 17 hours
measures in measures in for safety measures
farm opera- farm opera- 1.1.2 Apply appropriate safety
tions tions measures
1.1.3 Safekeep/maintain/ dispose
tools, materials and outfit.
2. Use farm tools 2.1 Using farm 2.1.1 Select and use farm tools 17 hours
and equipment tools and 2.1.2 Select and operate farm
equipment equipment
2.1.3 Perform preventive mainte-
nance
3. Perform esti- 3.1 Performing es- 3.1.1 Perform estimation 16 hours
mation and ba- timation and 3.1.2 Perform basic workplace
sic calculation basic calcula- calculations
tion
4. Develop and 5.1 Developing 5.1.1 Seek information on the in- 3hours
Update Indus- and Updating dustry.
try Knowledge Industry 5.1.2 Update industry knowledge
Knowledge
5. Perform 4.1 Performing 4.1.1.1Carry out inventory activities 3 hours
Records Record Keep- 4.1.2 Maintain Production
Keeping ing Record
4.1.3Prepare Financial Records
CORE COMPETENCIES
UNITS OF COMPE- NOMINAL
TENCY DURATION
1.Raise Organic 1.1 Raising Organic (28 HRS.)
Chicken chicken 1.1.1 Select healthy stocks 6 hours
and suitable housing 8 hours
1.1.2 Set-up cage equipment 8 hours
1.1.4 Feed Chicken 6 hours
1.1.5 Grow and harvest
chicken
2.Produce Organic 2.1 Producing Or- (22 HRS.)
Vegetable ganic Vegetable 2.1.1 Establish nursery 5 hours
2.1.2 Plant seedlings 6 hours
2.1.3 Perform Plant Care 6 hours
and management
2.1.4 Perform Harvest and 5 hours
Post Harvest Activities
3.Produce Organic 3.1 Producing Or- (17. HRS)
Fertilizer ganic Fertilizer 3.1.1 Prepare composting 11 Hours
area and raw materials
3.1.2 Compost and harvest 6 hours
fertilizer
4. Produce or- 4.1 Producing or- (22 HRS.)
ganic concoc- ganic concoc- 4.1.1 Prepare for the produc- 6 hours
tions and ex- tions and ex- tion of various concoc-
tracts tracts tions
4.1.2 Process concoctions 11 hours
4.1.3 Package concoction 5 hours
ELECTIVE COMPETENCIES
TENCY DURATION
1. Raise Organic 1.1 Raising Organic 1.1.1 Select healthy domestic (22HRS)
Hogs Hogs hog breeds and suitable 7 hours
housing
1.1.2 Feed hogs 7 hours
1.1.3 Grow and finish hogs 8 hours
Finish hogs
2. Raise Organic 2.1 Raising Organic 2.1.1 Select healthy breeders (28HRS)
Small Ruminants Small Rumi- and suitable cages 5 hours
nants 2.1.2 Feed small ruminants 5 hours
2.1.3 Manage breeding of 6 hours
small ruminants
2.1.4 Manage does/ewes and 6 hours
their progenies
TENCY DURATION
2.1.5 Grow and harvest small 6 hours
ruminants
ASSESSMENT METHODS:
 Oral interview and written test

 Interview
 Practical demonstration
 Simulation activities or role play
COURSE DELIVERY:
 Modular
 Online
 Demonstration
Resources:
(List of recommended tools, equipment and materials for the training of

25 trainees for Organic Agriculture Production NC II.)
FOR EVERY COMPETENCY (CoC)
1. RAISE ORGANIC CHICKEN
Qty. Tools Qty. Equipment Qty. Materials

5 Bolo 1 Booth/temporary 15 Feeds: starter,
shed
5 Broomstick 1 Shredder 15 Feeds: grower
5 Plastic Pail (10 1 Fire Extinguisher 25 21-day old chicks
liter. capacity)
1 Carpentry tools 1 Cart 8 Rice Hull
2 Knapsack 1 Wheel barrow 1 Sand
sprayer
5 Storage Con- 50 Net, #10 mesh size
tainer with
cap,15 liter
capacity
3 Weighing scale, 2 1 First Aid Kit
kilos capacity
(2); 25 kilos
capacity (1)
5 Shovel 15 Apron
5 Knives 5 Chopping Board
2 Sprinklers, 5 liters 10 Feeding trough
1 Step ladder 6 ft. 5 Various Concoc-
tions/Extracts
1 Storage tools/ 15 Feeds: finisher
cabinet
5 Feeding trough 25 60-day old chicken
5 Waterer/drinker, 1 Farm Soil
1 liter capac-
ity
25 Rain coat 50 Bamboo poles
5 Plastic cup, 1 liter 2 Monofilament
capacity Nylon#150
3 Waste cans/bag 1 Water Container
Drum
10 Rags
10 Waterer
1 Feed Cart
2. PRODUCE ORGANIC VEGETABLES

5 Bolo 1 Booth/temporary 5 Basal Organic Fertil-
shed izer
5 Digging Blade/ 1 Wheel barrow 5 Foliar Organic Fertil-
Bar izer
5 Spading Fork 1 Carbonizer 6 Seedling Tray, plas-
tic
2 Hoe 1 Soil Thermometer 2 Plastic twine
5 Rake 1 Fire Extinguisher 10 Assorted Vegetable
Seedlings
5 Shovel 1 Shredder 1 First Aid Kit
2 Weighing scale, 2 1 Cart 10 Rags
kilos capacity
(1); 25 kilos
capacity (1)
3 Measuring cup; 1 1 Portable Soil Anal- 5 Strainer, Nylon
liter capacity yser Kit Screen, fine
mesh
5 Pruning Shear 1 PH meter 5 Carbonized Rice Hull
5 Petri Dish 5 Various Concoc-
tions/Extracts
2 Spike Tooth Hor- 6 Seedling Tray,
row wooden
5 Sprinklers, 5 liters 10 Bamboo poles
1 Step ladder 6 ft. 1 Water Container
Drum
10 Holer, 4” diame- 15 Apron
ter
5 Trimming knife 10 Stone (weights) ½ ki-
los
1 Carpentry tools 10 Sacks
5 Knapsack
sprayer
5 Plastic cup, 1 liter
capacity
3 Waste cans/bag
2 Plow
1 Calculator
3. MANUFACTURE (PRODUCE) ORGANIC FERTILIZER

5 Spade 1 Booth/temporary 1 Basal Organic Fertil-
shed izer, sample
5 Spading Fork 1 Shredder 2 Foliar Organic Fertil-
izer, sample
2 Hoe 1 Carbonizer 100 Molasses
5 Shovel 1 Moisture meter 50 Dry Leaves
2 Weighing scale, 2 1 Soil Thermometer 50 Pig Manure
kilos capacity
(1); 25 kilos
capacity (1)
3 Measuring cup; 1 1 Fire Extinguisher 100 Carbonized Rice Hull
liter capacity
5 Sprinklers, 5 liters 1 Wheel barrow 20 Plastic Sheet
1 Carpentry tools 1 Cart 25 Empty bags, 50 kg
capacity
5 Rake 1 Portable Soil Ana- 1 First Aid Kit
lyzer Kit
5 Knapsack 1 PH meter 15 Apron
sprayer
5 Plastic cup, 1 liter 3 Vermitea aerator, 1 Carbonized Rice
capacity 60 liters capac- Hull, sample
ity, each
3 Waste cans/bag 10 Various Concoc-
tions/Extracts
50 Rice straw
50 Chicken Dunk
50 Cow manure
50 Rice Bran (D2)
10 Used Tires
5 Plastic Pail, 15 liters
capacity
1 Water Container
Drum
10 Rags
4. PRODUCE ORGANIC CONCOCTIONS/EXTRACTS

10 Measuring Cup 1 Booth/temporary 100 Molasses
(with calibra- shed
tion, 1 liter ca-
pacity)
10 Plastic Cup (1 1 Shredder 8 Various Concoc-
liter capacity) tions/Extracts for
at least 1 liter per
sample
5 Syringe, Plastic, 1 Wheel barrow 150 Weight (clean stone
30 ml capac- 100grams each)
ity
25 Bamboo Con- 1 Cart 50 Weight (empty plas-
tainer/ Plastic tic container 250
container/ to 500 ml capac-
wooden box ity)
for collecting
microbes
25 Slicing knife 1 Carbonizer 25 Plastic strainer, fine
mesh, 1ft x 1ft
square
5 Funnel(imbudo) 1 Fire Extinguisher 25 Plastic strainer,
small mesh, 1ft x
1 ft square
2 Carpentry tools 1 Meat Grinder, 50 Empty Plastic Con-
small tainer, 1 liter ca-
pacity
2 Knapsack 1 Portable Soil Ana- 50 Empty Plastic Con-
sprayer lyzer Kit tainer, 5 liter ca-
pacity
10 Bamboo/wooden 1 PH meter 2 Plastic Tie box
ladle
5 Plastic Basin, 10 3 Vermitea aerator, 1 First Aid Kit
liters capacity 60 liters capac-
ity, each
25 Chopping Board 5 Thermometer 15 Apron
1 Moisture meter 25 Plastic Container, 15
liters capacity
10 Plastic Container, 60
liters capacity
5 Plastic Hose, 5mm
dia.
3 Waste cans/bag
10 Plastic Sheet
25 Manila Paper
5 Rubber Bond, Large
5 Marking Pen
5 Masking Tape,
medium
1 Water Container
Drum
10 Rags
5. RAISE ORGANIC HOGS

5 Bolo 1 Booth/temporary 15 Hog Feeds: starter
shed
5 Broomstick 1 Shredder 15 Hog Feeds: grower
5 Plastic Pail (10 1 Fire Extinguisher 5 45-day old piglet
liter. capacity)
sprayer
5 Storage Con- 10 Molasses
tainer with
cap,15 liter
capacity
2 Weighing scale, 1 First Aid Kit
10 kilos ca-
pacity (1); 150
kilos capacity
(1)
5 Shovel 15 Apron
2 Sprinklers, 5 liters 5 Various Concoc-
tions/Extracts
1 Step ladder 6 ft. 15 Hog Feeds: finisher
1 Storage tools/ 5 80-day old pig
cabinet
5 Shovel 1 Farm Soil
5 Digging Bar/ 50 Bamboo poles
Blade
2 Monofilament
Nylon#150
5 Plastic cup, 1 liter 1 Water Container
capacity Drum
3 Waste cans/bag 10 Rags
6. RAISE ORGANIC RUMINANTS

5 Bolo 1 Booth/temporary 15 Goat Feeds: starter,
shed grower, finisher
5 Broomstick 1 Shredder 15 Goat Feeds: grower
5 Plastic Pail (10 1 Fire Extinguisher 4 45-day old Goat
liter. capacity)
sprayer
5 Storage Con- 1 Plastic sheet
tainer with
liter capacity
2 Weighing scale, 1 First Aid Kit
10 kilos ca-
pacity (1); 100
kilos capacity
(1)
5 Shovel 15 Apron
2 Sprinklers, 5 liters 5 Various Concoc-
tions/Extracts
1 Step ladder 6 ft. 15 Goat Feeds: finisher
1 Storage tools/ 4 80-day old Goat
cabinet
5 Shovel 1 Farm Soil
5 Digging Bar/ 50 Bamboo poles
Blade
5 Plastic cup, 1 liter 2 Monofilament
capacity Nylon#150
3 Waste cans/bag 1 Water Container
Drum
10 Rags
TRAINING FACILITIES
ORGANIC AGRICULTURE PRODUCTION NC II
Based on a class size of 25 students/trainees
SPACE REQUIREMENT SIZE IN METERS TOTAL AREA IN SQ. ME-

TERS
A. Building (permanent)
 Lecture Area 40
 Learning resource center 10
 Laboratory/Practice Area 40
 Washroom (Female) 4
 Washroom (Male) 4
 Stock Room 4
B. Experimental Farm* 10,000.00 (1ha)
*The experimental farm should have the following areas for organic farm activi-
ties:
 Poultry House for 300 chicks with 100sq meters floor area
 Hog House for 20 pigs with 40 sq meters floor area
 Small Ruminants House for 5 animals with 20 sq meter floor area
 Garden Plots with a total land area 40 sq meters divided into 4 plots
 Concoction and Extraction Laboratory
 Organic Fertilizer Preparation House
TRAINER’S QUALIFICATIONS FOR AGRI-FISHERY SECTOR
Trainers who will deliver the training on ORGANIC AGRICULTURE PRODUCTION

NC II should have the following:
 Must be a holder of National TVET Trainer Certificate I (TM I and NC)

 1 year relevant industry experience
 80 Hours teaching experience
B. MODULES OF INSTRUCTION
Basic Competencies: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION
Modules Title: PARTICIPATING IN WORKPLACE COMMUNICATION
Module Descriptor: This module covers the knowledge, skills and attitudes
required to gather, interpret and convey information in re-
sponse to workplace requirements
Nominal Duration: 6 HRS
Summary of Learning Outcomes:

Upon completion of this module, the students/trainees must be
able to:
LO1. Obtain and convey workplace information
LO2. Perform duties following workplace instructions
LO3. Complete relevant work-related documents
Details of Learning Outcomes:
LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION
Assessment Contents Conditions Methodologies Assessment

Criteria Methods
 Access specific and  Effective The stu-  Group Dis-  Oral evaluation
relevant information verbal and dents/ cussion
from appropriate nonverbal  Written examina-
trainees
sources communi-  Lecture tion
cation must be
 Use effective ques- provided
with the fol-
 Demonstra-  Observation
tioning, active listen-  Different
tion
ing and speaking modes of lowing:
skills to gather and communi-
convey information cation  Fax ma-
chine
 Use appropriate  Medium of
medium to transfer in- communi-  Telephone
formation and ides cation in
the work-
place  Notebooks
 Use appropriate non-
verbal communication
 Organiza-  Writing
tional poli- materials
 Identify and follow ap-
propriate lines of com- cies
munication with su-  Computer
pervisors and col-  Communi- with inter-
leagues cation pro- net con-
cedures nection
 Use define workplace and sys-
procedures for the lo- tems
cation and storage of
information  Lines of
Communi-
 Carry out personal in- cation
teraction clearly and
concisely  Technol-
ogy rele-
vant to the
enterprise
and the in-
dividual’s
work re-
sponsibili-
ties
 Workplace
etiquette
LO2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS

Criteria Methods
 Read and interpret  Effective The stu-  Group Discus-  Oral evaluation
written notices and in- verbal and dents/ sion
structions in accor- nonverbal  Written examina-
trainees
dance with organiza- communi-
tional guidelines cation must be pro-  Lecture tion
vided with
the follow-
 Follow routine written  Different
tion
instruction based on modes of ing:
established proce- communi-
dures cation  Fax ma-
chine
 Give feedback to  Medium of
workplace supervisor communi-  Telephone
based instructions/ in- cation in
formation received the work-
place  Notebooks
 Conduct workplace in-
teractions in a courte-  Organiza-
 Writing ma-
ous manner tional/ terials
Workplace
 Seek and ask, where policies  Computer
necessary, clarifica- with inter-
tions about routine  Communi- net con-
workplace procedures cation pro- nection
cedures
and matters concern- and sys-
ing conditions of em- tems
ployment from appro-
priate sources  Lines of
Communi-
 Interpret and imple- cation
ment meetings out-
comes  Technol-
ogy rele-
vant to the
enterprise
and the in-
dividual’s
work re-
sponsibili-
ties
 Effective
question-
ing tech-
niques
(clarifying
and prob-
ing)
 Workplace
etiquette
LO3. COMPLETE RELEVANT WORK-RELATED DOCUMENTS

Criteria Methods
 Complete range of  Effective The stu-  Group Dis-  Oral evaluation
forms relating to con- verbal and dents/ cussion
ditions of employment nonverbal  Written examina-
trainees
accurately and legibly communi-
cation must be pro-  Lecture tion
 Record workplace vided with
the following:
data on standard  Different
tion
workplace forms and modes of
documents communi-  Fax ma-
cation  Role Play
chine
 Identify and act upon
errors in recording in-  Workplace  Telephone
formation on forms/ forms and
documents documents  Notebooks
 Complete reporting re-  Organiza-  Writing ma-
quirements to supervi- tional/
terials
sor according to orga- Workplace
nizational guidelines policies
 Computer
 Communi- with inter-
cation pro- net connec-
cedures tion
and sys-
tems
 Technol-
ogy rele-
vant to the
enterprise
and the in-
dividual’s
work re-
sponsibili-
ties
Unit of Competency: WORK IN A TEAM ENVIRONMENT
Modules Title: WORKING IN A TEAM ENVIRONMENT
Module Descriptor: This unit covers the skills, knowledge and attitudes to
identify role and responsibility as a member of a
team.
Nominal Duration: 3 hours
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

Criteria Methods
 Identify the role and  Group The stu-  Lecture/Dis-  Role Play
objective of the team structure dents/ cussion
from available  Case Study
trainees
sources of information  Group de-  Group Work
must be
velopment
provided  Written Test
 Identify team parame-  Individual Work
ters, reporting rela-  Sources of with the fol-
tionships and respon- informa- lowing:
tion  Role Play
sibilities from team
discussions and ap-  Access to
propriate external relevant
sources workplace
or appro-
priately
simulated
environ-
ment
where as-
sessment
can take
place
 Materials
relevant to
the pro-
posed ac-
tivity or
tasks
LO2. IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN A TEAM

Criteria Methods
 Identify individual  Team The stu-  Role Play  Role Play
roles and responsibili- roles and dents/
ties within the team objectives  Lecture/Dis-  Written Test
trainees
environment cussion
 Team must be pro-
 Identify roles and ob- structure vided with
jectives of the team and pa- the follow-
from available sources rameters ing:
of information
 Team de-  Access to
 Identify team parame- velopment
relevant
ters, reporting relation- workplace
ships and responsibili-  Sources of or appro-
ties based on team informa- priately
discussions and elab- tion
simulated
orate appropriate ex- environ-
ternal sources in the ment
Range of Variables where as-
sessment
can take
place
 Materials
relevant to
the pro-
posed ac-
tivity or
tasks
LO3. WORK AS A TEAM MEMBER

Criteria Methods
 Use effective  Communication The students/  Group Work  Role Play
and appropriate Process trainees must
forms of com- be provided with  Role Play  Written Test
munications and  Workplace com-
undertake inter- the following:
munication pro-  Lecture/Dis-
actions with tocol
cussion
team members  Access to rele-
based on com-  Team planning vant workplace
pany practices and decision or appropri-
making ately simulated
 Make effective environment
and appropriate  Team thinking where assess-
contributions to ment can take
complement  Team roles place
team activities
and objectives,  Process of team  Materials rele-
based on work- development vant to the pro-
place context posed activity
 Workplace con- or tasks
 Observe proto- text
cols in reporting
based in stan-
dard company
practices
 Contribute to
the develop-
ment of team
work plans
based on an un-
derstanding of
team’s role and
objectives

Unit of Competency: SOLVE/ADDRESS GENERAL WORKPLACE
PROBLEMS
Modules Title: SOLVING/ADDRESSING GENERAL WORKPLACE

PROBLEMS
Module Descriptor: This unit covers the knowledge, skills and attitudes re-
quired to apply problem-solving techniques to determine
the origin of problems and plan for their resolution. It also
includes addressing procedural problems through docu-
mentation and referral
LO1. Identify routine problems
LO2. Look for solutions to routine problems
LO3. Recommend solutions to problems
LO1. IDENTIFY ROUTINE PROBLEMS
Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
 Identify routine  Current industry The students/  Group Discus-  Case Formula-
problems or pro- hardware and trainees must sion tion
cedural problem software prod- be provided with
ucts and ser-  Lecture  Life Narrative
vices the following:
 Define and de- Inquiry (Inter-
termine prob-  Demonstration view)
lems to be in-  Industry mainte-  Assessment
vestigated nance, service will require ac-
 Role Playing  Standardized
and helpdesk cess to a work-
test
 Identify and practices, pro- place over an
document cur- cesses and pro- extended pe-
rent conditions cedures riod, or a suit-
of the problem able method of
 Industry stan- gathering evi-
dard diagnostic dence of oper-
tools ating ability
over a range of
 Malfunctions situations
and resolutions
LO2. SET AND MEET WORK PRIORITIES.

Criteria Methods
 Identify potential solu-  Current in- The stu-  Group Discus-  Case Formulation
tions to problem dustry dents/ sion
hardware  Life Narrative In-
trainees
 Develop, document, and soft-  Lecture quiry (Interview)
ware prod- must be pro-
rank and present rec-
ommendations about ucts and vided with
services the follow-
 Demonstra-  Standardized test
possible solutions to tion
appropriate person for ing:
decision  Industry
mainte-  Role Playing
 Assess-
nance,
ment will
service
and require ac-
helpdesk cess to a
practices, workplace
processes over an ex-
and proce- tended pe-
dures riod, or a
suitable
 Operating method of
systems gathering
evidence of
 Industry operating
standard ability over
diagnostic a range of
tools situations
 Malfunc-
tions and
resolutions
 Root
cause
analysis
LO3. RECOMMEND SOLUTIONS TO PROBLEMS

Criteria Methods
 Plan implementation  Standard The stu-  Group Dis-  Case Formulation
of solutions proce- dents/ cussion
dures  Life Narrative In-
trainees
 Plan evaluation of im-
 Documen- must be pro-  Lecture quiry (Interview)
plemented solutions
tation provided with
the following:
 Demonstra-  Standardized test
 Document and submit duce
tion
recommended solu-
tions to appropriate  Assessment  Role Playing
person for confirma- will require
tion access to a
workplace
over an ex-
tended pe-
riod, or a
suitable
method of
gathering
evidence of
operating
ability over
a range of
situations
Unit of Competency: DEVELOP CAREER AND LIFE DECISIONS
Modules Title: DEVELOPING CAREER AND LIFE DECISIONS
Module Descriptor: This unit covers the knowledge, skills and attitudes in man-
aging one’s emotions, developing reflective practice, and
boosting self-confidence and developing self-regulation
LO1. Manage one’s emotion
LO2. Develop reflective practice
LO3. Boost self-confidence and develop self-regulation
LO1. MANAGE ONE’S EMOTION
Criteria Methods
 Identify self-  Self-manage- The students/  Discussion  Demonstration
management ment strategies trainees must or simulation
strategies that assist in  Interactive Lec- with oral ques-
be provided with
regulating be- ture tioning
havior and the following:
 Develop skills to
work indepen- achieving per-  Case problems
sonal and learn-  Access to
 Brainstorming
dently and to involving work-
show initiative, ing goals (e.g. workplace and place diversity
to be conscien- Nine self-man- resources  Demonstration
issues
tious, and per- agement strate-
severing in the gies according  Case studies  Role Playing
face of setbacks to Robert Kel-
and frustrations ley)
 Examine tech-  Enablers and

niques for effec- barriers in
achieving per-
tively handling
sonal and ca-
negative emo-
reer goals
tions and un-
pleasant situa-
 Techniques in
tion in the work-
handling nega-
place
tive emotions
and unpleasant
situation in the
workplace such
as frustration,
anger, worry,
anxiety, etc.
LO2. DEVELOP REFLECTIVE PRACTICE
Criteria Methods
 Contemplate  Basic SWOT The students/  Small Group  Demonstration
personal analysis trainees must Discussion or simulation
strengths and with oral ques-
be provided with
achievements,  Strategies to im-  Interactive Lec- tioning
based on self- the following:
prove one’s atti- ture
assessment tude in the  Case problems
strategies and workplace  Access to involving work-
teacher feed-
 Brainstorming
workplace and place diversity
back  Gibss’ Reflec- resources issues
tive Cycle/Model  Demonstration
 Monitor (Description,  Case studies
progress when Feelings, Evalu-  5 Role-playing
seeking and re- ation, Analysis,
sponding to Conclusion, and
feedback from Action plan)
teachers to as-
sist then in con-
solidating
strengths, ad-
dressing weak-
nesses and ful-
filling their po-
tential
 Predict out-
comes of per-
sonal and aca-
demic chal-
lenges by re-
flecting on previ-
ous problem
solving and de-
cision making
strategies and
feedback from
peers and
teachers
LO3. BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION
Criteria Methods
 Demonstrate ef-  Four compo- The students/  Small Group  Demonstration
forts for continu- nents of self- trainees must Discussion or simulation
ous self-im- regulation with oral ques-
be provided with
provement based on Self-  Interactive Lec- tioning
Regulation The- the following:
ture
 Eliminate ory (SRT)  Case problems
counter-produc-  Access to involving work-
 Brainstorming
tive tendencies  Personality de- workplace and place diversity
at work velopment con- resources issues
cepts  Demonstration
 Maintain posi-  Case studies
tive outlook in  Self-help con-  5 Role-playing
life cepts (e.g. 7
Habits by
Stephen Covey,
transactional
analysis, psy-
cho-spiritual
concepts)
Unit of Competency: CONTRIBUTE TO WORKPLACE INNOVATION
Modules Title: CONTRIBUTING TO WORKPLACE INNOVATION
quired to make a pro-active and positive contribution to
workplace innovation
LO1. Identify opportunities to do things better
LO2. Discuss and develop ideas with others
LO3. Integrate ideas for change in the workplace

LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER
Criteria Methods
 Identify opportu-  Roles of individ- The students/  Interactive Lec-  Psychological
nities for im- uals in suggest- trainees must ture and behavioral
provement ing and making Interviews
be provided with
proactively in improvements  Appreciative
own area of the following:
Inquiry  Performance
work  Positive impacts Evaluation
and challenges  Pens, paper
 Demonstration
 Gather and re- in innovation and writing im-
 Life Narrative
view information plements
 Group Work Inquiry
which may be  Types of
relevant to ideas changes and re-  Cartolina
and which might sponsibility  Review of port-
assist in gaining folios of evi-
 Manila Papers dence and
support for idea  Seven habits of
highly effective third-party
people workplace re-
ports of on-the-
job perfor-
mance
 Standardized
assessment of
character
strengths and
virtues applied
LO2. DISCUSS AND DEVELOP IDEAS WITH OTHERS
Criteria Methods
 Identify people  Roles of individ- The students/  Interactive Lec-  Psychological
who could pro- uals in suggest- trainees must ture and behavioral
vide input to ing and making Interviews
be provided with
ideas for im- improvements  Appreciative
provements the following:
 Positive impacts Evaluation
 Select ways of and challenges  Pens, paper
 Demonstration
approaching in innovation and writing im-
 Life Narrative
people to begin plements
sharing ideas  Types of
changes and re-  Cartolina
sponsibility  Review of port-
 Set meeting
folios of evi-
with relevant  Manila Papers
 Seven habits of dence and
people
 Review and se- ports of on-the-
lect ideas for fol- job perfor-
low-up based on mance
feedback
 Standardized
 Use critical in- assessment of
quiry method to character
discuss and de- strengths and
velop ideas with virtues applied
others
LO3. INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE
Criteria Methods
 Use critical in-  Roles of individ- The students/  Interactive Lec-  Psychological
quiry method to uals in suggest- trainees must ture and behavioral
integrate differ- ing and making Interviews
be provided with
ent ideas for improvements  Appreciative
change of key the following:
people  Positive impacts Evaluation
and challenges  Pens, paper
 Demonstration
 Use summariz- in innovation and writing im-
 Life Narrative
ing, analyzing plements
and generalizing  Types of
skills to extract changes and re-  Cartolina
salient points in sponsibility  Review of port-
the pool of ideas folios of evi-
 Manila Papers dence and
 Seven habits of
 Use likewise re-
porting skills to
ports of on-the-
communicate
job perfor-
results  Basic research
mance
skills
 Identify current  Standardized
issues and con- assessment of
cerns on the character
systems, pro- strengths and
cesses and pro- virtues applied
cedures, as well
as the need for
simple innova-
tive practices
Unit of Competency: PRESENT RELEVANT INFORMATION
Modules Title: PRESENTING RELEVANT INFORMATION
quired to present data/information appropriately
LO1. Gather data/information
LO2. Assess gathered data/information
LO3. Record and present information
LO1. GATHER DATA/INFORMATION
Criteria Methods
 Collect evi-  Organizational The students/  Group Discus-  Oral evaluation
dence, facts and protocols trainees must sion
information  Written Test
be provided with
 Confidentiality  Lecture
the following:
 Review evalua-  Observation
tion, terms of  Accuracy  Demonstration
reference and  Evidence of
conditions to de-  Business math- competent per-  Presentation
termine whether formance  Role Play
ematics and sta-
data/information tistics should be ob-
falls within tained by ob-
project scope  Data analysis serving an in-
techniques/pro- dividual in an
cedures information
management
 Reporting re- role within the
quirements to a workplace or
range of audi- operational or
ences simulated envi-
ronment
 Legislation, pol-
icy and proce-
dures relating to
the conduct of
evaluations
 Organizational
values, ethics
and codes of
conduct
LO2. ASSESS GATHERED DATA/INFORMATION
Criteria Methods
 Assess validity  Business math- The students/  Group Discus-  Oral evaluation
of data/informa- ematics and sta- trainees must sion
tion tistics  Written Test
be provided with
the following:  Lecture
 Apply analysis  Data analysis
 Observation
techniques to techniques/pro-
 Demonstration
assess data/in- cedures  Evidence of
formation competent per-  Presentation
 Reporting re- formance  Role Play
 Identify trends quirements to a should be ob-
and anomalies range of audi- tained by ob-  Practical exer-
ences serving an in- cises
 Document data dividual in an
analysis tech-  Legislation, pol- information
niques and pro- icy and proce- management
cedures dures relating to role within the
the conduct workplace or
evaluations operational or
 Make recom-
mendations on simulated envi-
 Organizational ronment
areas of possi-
values, ethics
ble improve-
and codes of
ment
conduct
LO3. RECORD AND PRESENT INFORMATION
Criteria Methods
 Record studied  Data analysis The students/  Group Discus-  Oral evaluation
data/information techniques/pro- trainees must sion
cedures  Written Test
be provided with
 Analyze recom-  Lecture
the following:
mendations for  Reporting re-  Observation
action to ensure quirements to a
 Demonstration
they are com- range of audi-  Evidence of
patible with the ences competent per-  Presentation
project’s scope formance  Role Play
and terms of ref-  Legislation, pol- should be ob-
erence icy and proce- tained by ob-  Practical exer-
dures relating to serving an in- cises
 Analyze interim the conduct dividual in an
and final reports evaluations information
and compare management
outcomes to the  Organizational role within the
criteria estab- values, ethics workplace or
lished at the and codes of operational or
outset conduct simulated envi-
ronment
 Present findings
to stakeholders
Unit of Competency: PRACTICE OCCUPATIONAL SAFETY HEALTH POLI-

CIES AND PROCEDURES
Modules Title: PRACTICING OCCUPATIONAL SAFETY AND HEALTH

POLICES AND PROCEDURES
quired to identify OSH compliance requirements, prepare
OSH requirements for compliance, perform tasks in accor-
dance with relevant OSH policies and procedures
LO1. Identify OSH compliance requirements
LO2. Prepare OSH requirements for compliance
LO3. Perform tasks in accordance with relevant OSH policies and proce-
dures
LO1. IDENTIFY OSH COMPLIANCE REQUIREMENTS
Criteria Methods
 Identify relevant  OSH preventive The students/  Lecture  Written Exam
OSH require- and control re- trainees must
ments, regula- quirements be provided with  Group Discus-  Demonstration
tions, policies sion
and procedures  Hierarchy of the following:
in accordance
 Observation
Controls
with workplace  Facilities, ma-
policies and pro-  Hazard Preven- terials, tools  Interviews/
cedures tion and Control and equipment Questioning
 Convey OSH  General OSH

activity non-con- principles
formities to ap-
propriate per-  Work standards
sonnel and procedures
 Identify OSH  Safe handling

preventive and procedures of
control require- tools, equipment
ments in accor- and materials
dance with OSH
work policies  Standard emer-
and procedures gency plan and
procedures in
the workplace
LO2. PREPARE OSH REQUIREMENTS FOR COMPLIANCE
Criteria Methods
 Identify OSH  Resources nec- The students/  Lecture  Written Exam
work activity essary to exe- trainees must
material, tools cute hierarchy be provided with  Group Discus-  Demonstration
and equipment of controls sion
requirements in the following:
accordance with  General OSH
 Observation
workplace poli- principles  Facilities, ma-
cies and proce- terials, tools  Interviews/
dures  Work standards and equipment Questioning
and procedures
 Acquire required
OSH materials,  Safe handling
tools and equip- procedures of
ment in accor- tools, equipment
dance with and materials
workplace poli-
cies and proce-  Different OSH
dures control mea-
sures
 Arrange/place
required OSH
materials, tools
and equipment
in accordance
with OSH work
standards
LO3. PERFORM TASKS IN ACCORDANCE WITH RELEVANT OSH POLICIES
AND PROCEDURES
Criteria Methods
 Identify relevant  OSH work stan- The students/  Lecture  Written Exam
OSH work pro- dards trainees must
cedures in ac- be provided with  Group Discus-  Demonstration
cordance with  Industry related sion
workplace poli- the following:
work activities
cies and proce-
 Observation
dures  General OSH  Facilities, ma-
principles terials, tools  Interviews/
 Execute work and equipment Questioning
activities in ac-  OSH violations
cordance with non-compliance
OSH work stan- work activities
dards
 Report non-
compliance
work activities to
appropriate per-
sonnel
Unit of Competency: EXERCISE EFFICIENT AND EFFECTIVE SUSTAIN-

ABLE PRACTICES IN THE WORKPLACE
Modules Title: EXERCISING EFFICIENT AND EFFECTIVE SUSTAIN-

ABLE PRACTICES IN THE WORKPLACE
Module Descriptor: This unit covers the knowledge, skills and attitude to iden-
tify the efficiency and effectiveness of resource utilization,
determine causes of inefficiency and/or ineffectiveness of
resource utilization and convey inefficient and ineffective
environmental practices
LO1. Identify the efficiency and effectiveness of resource utilization
LO2. Determine causes of inefficiency and/or ineffectiveness of resource uti-

lization
LO3. Convey inefficient and ineffective environmental practices
LO1. IDENTIFY THE EFFICIENCY AND EFFECTIVENESS OF RE-

SOURCE UTILIZATION
Criteria Methods
 Measure re-  Importance of The students/  Lecture  Written Exam
quired resource Environmental trainees must
utilization in the Literacy be provided with  Group Discus-  Demonstration
workplace using sion
appropriate  Environmental the following:
techniques
 Observation
Work Proce-
 Simulation
dures  Workplace
 Record data in  Interviews/
accordance with  Waste Mini-  Demonstration Questioning
 Tools, materi-
workplace pro- mization als and equip-
tocol ment relevant
 Efficient Energy to the task
 Compare Consumptions
recorded data to  PPE
determine the
efficiency and  Manual and
effectiveness of references
resource utiliza-
tion according to
established en-
vironmental
work proce-
dures
LO2. DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS OF

RESOURCE UTILIZATION
Criteria Methods
 List potential  Causes of envi- The students/  Lecture  Written Exam
causes of ineffi- ronmental ineffi- trainees must
ciency and/or in- ciencies and in-
be provided with  Group Discus-  Demonstration
effectiveness effectiveness sion
the following:
 Observation
 Identify causes  Demonstration
of inefficiency  Workplace
and/or ineffec-  Interviews/
Questioning
tiveness through  Tools, materi-
deductive rea- als and equip-
soning ment relevant
to the task
 Validate identi-
fied causes of  PPE
inefficiency
and/or ineffec-  Manual and
tiveness thru es- references
tablished envi-
ronmental pro-
cedures
LO3. CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL PRACTICES
Criteria Methods
 Report effi-  Appropriate per- The students/  Lecture  Written Exam
ciency and ef- sonnel to ad- trainees must
fectiveness of dress the envi-  Group Discus-  Demonstration
be provided with
resource utiliza- ronmental haz- sion
tion to appropri- ards the following:
ate personnel
 Observation
 Role Play
 Environmental  Workplace
 Discuss con- corrective ac-  Interviews/
tions  Demonstration Questioning
cerns related re-  Tools, materi-
source utiliza- als and equip-
tion with appro- ment relevant
priate personnel to the task
 Clarify feedback  PPE

on information/
concerns raised  Manual and
with appropriate references
personnel
Unit of Competency: PRACTICE ENTREPRENEURIAL SKILLS IN THE

WORKPLACE
Modules Title: PRACTICING ENTREPRENEURIAL SKILLS IN THE

WORKPLACE
Module Descriptor: This unit covers the outcomes required to apply entrepre-
neurial workplace best practices and implement cost-ef-
fective operations
LO1. Apply entrepreneurial workplace best practices
LO2. Communicate entrepreneurial workplace best practices
LO3. Implement cost-effective operations
LO1. APPLY ENTERPRENEURIAL WORKPLACE BEST PRACTICES
Criteria Methods
 Observe and  Workplace best The students/  Case Study  Case Study
select good practices, poli- trainees must
practices relat- cies and criteria
be provided with  Lecture/Dis-  Written Test
ing to workplace cussion
operations fol-  Resource uti- the following:
lowing work-
 Interview
lization
place policy  Simulated or
 Ways in foster- actual work-
 Comply with ing entrepre- place
quality proce- neurial attitudes:
dures and prac- - Patience  Tools, materi-
tices according - Honesty als and sup-
to workplace re- - Quality-con- plies needed
quirements sciousness to demonstrate
- Safety-con- the required
 Apply cost-con- sciousness task
scious habits in - Resourceful-
resource utiliza- ness  References
tion based on and manuals
industry stan-
dards
LO2. COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST PRACTICES
Criteria Methods
 Communicate  Workplace best The students/  Lecture/Dis-  Written Test
observed good practices, poli- trainees must cussion
practices relat- cies and criteria  Interview
be provided with
ing to workplace
operations to  Resource uti- the following:
appropriate per- lization
son  Simulated or
 Ways in foster- actual work-
 Communicate ing entrepre- place
observed quality neurial attitudes:
procedures and - Patience  Tools, materi-
practices to ap- - Honesty als and sup-
propriate person - Quality-con- plies needed
sciousness to demonstrate
 Communicate - Safety-con- the required
cost-conscious sciousness task
habits in re- - Resourceful-
source utiliza- ness  References
tion based on and manuals
industry stan-
dards
LO3. IMPLEMENT COST-EFFECTIVE OPERATIONS
Criteria Methods
 Implement  Optimization of The students/  Case Study  Case Study
preservation workplace re- trainees must
and optimization sources
be provided with  Lecture/Dis-  Written Test
of workplace re- cussion
sources in ac-  5S procedures the following:
cordance with
 Interview
and concepts
enterprise policy  Simulated or
 Criteria for cost- actual work-
 Observe judi- effectiveness place
cious use of
workplace tools,  Workplace pro-  Tools, materi-
equipment and ductivity als and sup-
materials ac- plies needed
cording to man-  Impact of entre- to demonstrate
ual and work preneurial mind- the required
set to workplace task
 Make construc- productivity
tive contribu-  References
tions to office  Ways in foster- and manuals
operations ac- ing entrepre-
cording to enter- neurial attitudes:
prise require- - Quality-con-
ments sciousness
- Safety-con-
 Sustain ability to sciousness
work within
one’s allotted
time and fi-
nances
MODULES OF INSTRUCTION
COMMON COMPETENCIES

Common Competencies: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: APPLY SAFETY MEASURES IN FARM OPERATIONS
Modules Title: APPLYING SAFETY MEASURES IN FARM

OPERATIONS
Module Descriptor: This module covers the knowledge, skills and attitudes re-
quired to perform safety measures effectively and efficiently. It
includes identifying areas, tools, materials, time and place in
performing safety measures.
Upon completion of this module the students/ trainees will be able to:
LO1. Determine areas of concern for safety measures
LO2. Apply appropriate safety measures while working in farm
LO3. Safe keep/dispose tools, materials and outfit
Details of learning outcomes:
LO1. Determine areas of concern for safety measures
Assessment Contents Conditions Methodolo- Assessment

Criteria gies Methods
 Identify work tasks  Farm works that  Learning  Buzz session  Written ex-
in line with farm op- involves using elements amination
erations chemicals and  Service  Group dis-
 Determine place for hazardous tools manual cussion  Interview
safety measures in and equipment  Organiza-
line with farm oper-  Personal pro- tional man-  Role playing
ations tective equip- uals
 Determine time for ment used in
safety measures farms
are in line with farm  Basic first aid
operations  Farm emer-
 Prepare appropriate gency proce-
tools, materials and dures regarding
outfits in line with safety working
job requirements environment
LO2. APPLY APPROPRIATE SAFETY MEASURES WHILE WORKING IN FARM

 Apply safety mea-  Farm  Learning ele-  Buzz session  Written ex-
sures based on works that ments amination
work requirement involves  Service man-  Group dis-
and farm proce- using ual cussion  Interview
dures chemicals  Organiza-
 Utilize tools and and haz- tional manu-  Role playing
materials accor- ardous als
dance with specifi- tools and
cation and proce- equipment
dures  Personal
 Wear outfit in accor- protective
dance with farm re- equipment
quirements used in
 Check effectively, farms
shelf life and or ex-  Basic first
piration of materials aid
against manufactur-  Farm
ers specifications emergency
 Identify and report procedures
hazard in the work- regarding
place in line with safety
farm guidelines working
environ-
ment
LO3. SAFE KEEP/DISPOSE TOOLS, MATERIALS AND OUTFIT

Criteria Methods
 Clean use tools and  Procedure in  Learning  Group discus-  Written ex-
outfit, stored in line cleaning and elements sion amination
with farm procedure storing tools  Service
 Label and store un- and outfits manual  Buzz session  Interview
used materials ac-  Technique in  Organiza-
cording to manufac- storing ma- tional man-  Role playing
turer’s recommen- terials and uals
dation and farm re- chemicals
quirements  Government
 Dispose waste ma- requirement
terials according to regarding
manufacturers, gov- farm waste
ernment and farm disposal
requirements  Waste man-
agement
system
Unit of Competency: USE FARM TOOLS AND EQUIPMENT
Modules Title: USING FARM TOOLS AND EQUIPMENT
required to use farm tools and equipment. It includes se-
lection, operation and preventive maintenance of farm
tools and equipment
LO1. Select and use farm tools
LO2. Select and operate farm equipment
LO3. Perform preventive maintenance
LO1. SELECT AND USE FARM TOOLS

Criteria Methods
 Identify appropriate  Farm  Engine  Buzz session  Written ex-
farm tools accord- equipment  Pump amination
ing to  Farm tools  Generator  Group discus-
requirements/use  Sprayer sion  Interview
 Check farm tool for  Sickle
faults and defective  Cutter  Role playing
tools are reported in  Weighing
accordance with scale
farm procedures  Hand tools
 Use appropriate  Measuring
tools and equip- tools
ment safely accord-
 Garden
ing to job require-
tools
ments and manu-
 Manuals in
facturers’ conditions
using farm
tools and
equipment
LO2. SELECT AND OPERATE FARM EQUIPMENT

Criteria Methods
 Identify appropriate  Manual of  Engine  Field demon-  Direct obser-
farm equipment farm equip-  Pump stration vation
 Read instructional ment and  Generator
manual of farm specifica-  Sprayer  Lecture/discus-  Practical
tools and equip- tions  Sickle sion demonstra-
ment carefully prior  Parts and  Cutter tion
to operation functions  Weighing
 Conduct pre-opera- of farm scale
tion check-up in line tools and  Hand tools
with manufacturers’ equipment
 Measuring
manual  Pre-opera- tools
 Identify and report tion and
 Garden
faults in farm equip- check-up
tools
ment are in line with  Safety
 Tires
farm procedures practices in
 Brake fluid
 Use farm equip- using farm
ment are according tools and
to its function equipment
 Follow safety proce-  Calibration
dures and use of
farm equip-
ment
LO3. PERFORM PREVENTIVE MAINTENANCE

Criteria Methods
 Clean tools and  Preventive  Engine  Field demon-  Direct ob-
equipment immedi- mainte-  Pump stration servation
ately after use in nance  Generator
line with farm pro-  Types of  Sprayer  Lecture/dis-  Practical
cedures farm tools  Sickle cussion demonstra-
 Perform routine and equip-  Cutter tion
check-up and main- ment  Weighing
tenance  Safety scale  Third party
 Store tools and measures  Hand tools report
equipment in desig- and prac-  Measuring
nated areas in line tices tools
farm procedures  Upkeep of  Garden
equipment tools
 Tires
 Brake fluid
Unit of Competency: PERFORM ESTIMATION AND BASIC CALCULATION
Modules Title: PERFORMING ESTIMATION AND BASIC

CALCULATION
required to perform estimation and basic workplace cal-
culations
LO1. Perform estimation
LO2. Perform basic workplace calculations
LO1. PERFORM ESTIMATION

Criteria Methods
 Identify job require-  Problem  Pen/pencil  Computation  Oral ques-
ments from written solving  Paper tioning
or oral communica- procedures  Sample  Estimation
tions  Basic problems  Interview
 Estimate quantities mathemati-  Interaction
of materials and re- cal opera-
sources required to tions
complete a work
task
 Estimate the time
needed to complete
a work activity
 Made accurate esti-
mate for work com-
pletion
 Report estimate of
materials and re-
sources to appro-
priate person
LO2. PERFORM BASIC WORKPLACE CALCULATIONS

Criteria Methods
 Identify calculations  Basic mathe-  Pen/pencil  Self-  Oral/written
to be made accord- matical oper-  Calculator paced/mod- examina-
ing to job require- ations  Paper ular tion
ments  Systems of  Reference
 Determine correct measure- materials  Lecture/dis-  Practical
method of calcula- ment  Sample cussion exercise
tion  Units of mea- problems/
 Follow systems and surement worksheets  Interaction  Practical
units of measure-  Conversion  Conversion demonstra-
ment to be ascer- of units table  Practical ex- tion
tained  Fractions ercise
 Perform calcula- and decimals
tions needed to  Percentages  Computation
complete work task and ratios
using the four basic  Basic ac-
mathematical oper- counting
ations principles
 Use appropriate op- and proce-
erations to comply dures
with the instruction
 Check result ob-
tained is reviewed
thoroughly
Unit of Competency: PERFORM RECORDS KEEPING
Modules Title: PERFORMING RECORDS KEEPING
Module Descriptor: This module covers the knowledge, skills and attitude
required to carry-out inventory activities, maintain produc-
tion record and prepare financial records.
LO1. Carry out inventory activities
LO2. Maintain production record
LO3. Prepare financial records
LO1. CARRY OUT INVENTORY ACTIVITIES

Criteria Methods
 Determine inventory  Basic mathe-  Pen/pen-  Self-paced/  Oral/written
inputs are accord- matical opera- cil modular examina-
ing enterprise re- tions  Calcula- tion
quirements.  Systems of tor  Lecture/dis-
 Determine defective measurement  Paper cussion  Practical
tools and equip-  Units of mea-  Refer- exercise
ment according to surement ence ma-  Interaction
operation manuals  Conversion of terials  Practical
 Inspect facilities ac- units  Sample  Practical exer- demonstra-
cording to accord-  Fractions and problems/ cise tion
ing standard codes decimals work-
and laws.  Percentages sheets  Computation
and ratios  Conver-
 Basic account- sion table
ing principles
and proce-
dures
LO2. MAINTAIN PRODUCTION RECORDS

Criteria Methods
 Prepare production  Basic mathe-  Pen/pencil  Self-paced/  Oral/written
plan according to matical opera-  Calculator modular examina-
enterprise require- tions  Paper tion
ments.  Systems of  Reference  Lecture/dis-
 Prepared schedule measurement materials cussion  Practical
for production activ-  Units of mea-  Sample exercise
ities based from en- surement problems/  Interaction
terprise require-  Conversion of worksheets  Practical
ments and plan. units  Conversion  Practical exer- demonstra-
 Prepare production  Fractions and table cise tion
report in accor- decimals
dance with enter-  Percentages  Computation
prise reporting pro- and ratios
cedures  Basic account-
 Monitor input and ing principles
production using and proce-
monitoring chart. dures
LO3. PREPARE FINANCIAL RECORDS

Criteria Methods
 Compute produc-  Basic mathe-  Pen/pencil  Self-paced/  Oral/written
tion cost using es- matical oper-  Calculator modular examina-
tablished computa- ations  Paper tion
tion procedures.  Systems of  Reference  Lecture/discus-
 Compute revenue measure- materials sion  Practical
using established ment  Sample exercise
computation proce-  Units of mea- problems/  Interaction
dures. surement worksheets  Practical
 Conversion  Conversion  Practical exer- demonstra-
of units table cise tion
 Fractions
and decimals  Computation
 Percentages
and ratios
 Basic ac-
counting
principles
and proce-
dures
Unit of Competency: DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
Modules Title: DEVELOPING AND UPDATING INDUSTRY

KNOWLEDGE
Module Descriptor: This module of competency deals with the knowledge,

skills and attitude required to access, increase and
update industry knowledge. It includes seek information
on the industry and update industry knowledge
LO1. Seek information on the industry
LO2. Update industry knowledge
LO1. SEEK INFORMATION ON THE INDUSTRY

Criteria Methods
 Identify and access  Information  Proper hy-  Self-paced/  Written/oral
sources of informa- sources giene pro- modular examina-
tion on the industry  Media cedure tion
correctly  Reference manuals  Demonstra-
 Obtain information book  Internet tion  Practical
to assist effective  Libraries  Personal demonstra-
work performance  Union computer  Small group tion
in line with job re-  Industry  Reference discussion
quirements association book
 Access and update  Internet  Industry  Distance edu-
specific information  Personal journals cation
on sector of work observa- 
industry information tion
is correctly applied
to day-to-day work
activities
LO2. UPDATE INDUSTRY KNOWLEDGE

Criteria Methods
 Use informal and/or  Manual of farm  Engine  Field  Direct ob-
formal research to equipment and  Pump demonstra- servation
update general specifications  Genera- tion
knowledge of the in-  Parts and func- tor  Practical
dustry tions of farm  Sprayer  Lecture/dis- demonstra-
 Updated knowledge tools and equip-  Sickle cussion tion
is shared with cus- ment  Cutter
tomers and col-  Pre-operation  Weighing
leagues as appro- and check-up scale
priate and incorpo-  Safety practices  Hand
rated into day-to- in using farm tools
day working activi- tools and equip-  Measur-
ties ment ing tools
 Calibration and  Garden
use of farm tools
equipment  Tires
 Brake
fluid
CORE COMPETENCIES

Core Competencies: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: RAISE ORGANIC CHICKEN
Modules Title: RAISING ORGANIC CHICKEN
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.
LO1. Select healthy stocks and suitable housing
LO2. Set-up cage equipment
LO3. Feed chicken
LO4. Grow and harvest chicken
LO1. SELECT HEALTHY STOCKS AND SUITABLE HOUSING

Criteria Methods
 Identify breed/  Types,  Training  Lecture and  Written ex-
strains breeds as breeds and farm hands-on amination
per PNS-Organic strains of  Reference
Agriculture-Live- chicken materials  Demonstra-  Demon-
stock and GAHP  Characteris-  PNS-Or- tion stration of
Guidelines tics of desir- ganic Agri- practical
 Select healthy able and un- culture-  Video Presen- skills
chicks based on in- desirable Livestock tation
dustry acceptable strains for or- and GAHP  Direct ob-
indicator for healthy ganic Guidelines servation
chicks. chicken
 Suitable site for  Selection of  Interview/
chicken house are healthy Question-
determined based chicks based ing
on PNS recommen- on industry
dations. acceptable in
 Prepare chicken PNS-Organic
house design based Agriculture-
PNS recommenda- Livestock
tions. and GAHP
 Prepare house Guidelines
equipment installa-  Culling pa-
tion design is in line rameters
with PNS recom-  Housing
mendation and ac- equipment
tual scenario.
LO2. SET-UP CAGE EQUIPMENT

 Install house equip-  Characteris-  Tools and ma-  Lecture  Demon-
ment in line with tics of a suit- terials: stration
housing equipment able site  -paper  Video pre-
installation design  Housing de-  -pencil sentation  Written ex-
 Secure bedding signs and  -learning ma- amination
materials based on housing materials (PNS,  Lakbay
availability in the lo- terials/equip- Animal Wel- Aral  Question-
cality ment specifi- fare Act, ing (oral)
 Prepare bedding in cations GAHP,  Demon-
accordance with  Indoor/Out- DENR/gov- stration
housing equipment door space ernment zon-
housing design requirements ing ordi-
 Set-up brooding fa-  PNS, Animal nances)
cility in accordance Welfare Act,
with the housing Good Animal
equipment installa- Husbandry
tion design. Practices
(GAHP),
DENR, gov-
ernment zon-
ing ordi-
nances
 Local materi-
als for
chicken
house and
ranging area
 Brooding fa-
cility
LO3. FEED CHICKEN

Criteria Methods
 Select suitable feed  Principles of  -locally  Lecture  Demon-
materials based on feeding available stration
availability in the lo-  Feed materials materials  Demonstra-
cality and nutrient comply with for feed tion  Question-
requirements of PNS (legumi- ing (oral)
chicken  Kinds and char- nous  Workshop
 Prepare feed mate- acteristics of ac- plants,  Written ex-
rials following en- ceptable feed root  Video pre- amination
terprise prescribed materials crops, sentation
formulation (sources for eggshells
 Feed animals protein, carbo- , tubers,
based on feeding hydrate, mineral banana,
management pro- resources) etc.)
gram  Preparation of  --contain-
 Monitor feeding fol- feeds ers for
lowing enterprise  Advantages and feed
procedure disadvantages prepara-
of different tions
feeding man-  -knives
agement prac-  -chopping
tices board
 PNS recom-  -weighing
mendations for scale
feed materials  -feeding
 Feed recording trough
and inventory  -waterers
management  -feed cart
 Principles of 5S  -container
 Principles of for con-
3Rs coctions
 -PPE
 -learning
materials
(PNS, or-
ganic
feed
guides for
poultry,
etc.)
LO4. GROW AND HARVEST CHICKEN

Criteria Methods
 Monitor growth rate  PNS for Or-  -weighing  Lecture  Demon-
is based on enter- ganic Agri- scale stration
prise procedures culture–  -PPE  Demonstra-
 Implement health Livestock  -learning tion  Question-
care program  Animal Wel- materials ing (oral)
based on enterprise fare Act (PNS,  Video presen-
procedures  GAHP GAHP, An- tation  Observa-
 Implement sanita-  Health care imal Wel- tion
tion and cleanliness program fare Act,
program based on  Dealing with etc.)
enterprise proce- organic  -Production
dure waste records
 Collect organic  Market spec-
wastes for fertilizer ifications
formulation
 Select suitable
chicken for harvest
based on market
specifications.
 Production record is
accomplished ac-
cording to enter-
prise procedure.
Unit of Competency: PRODUCE ORGANIC VEGETABLES
Modules Title: PRODUCING ORGANIC VEGETABLES
required to establish nursery, plant seedlings, perform
plant care and perform harvest and post-harvest..
LO1. Establish nursery.
LO2. Plant seedlings
LO3. Perform plant care and management
LO4. Perform harvest and post-harvest activities
LO1. ESTABLISH NURSERY

Criteria Methods
 Select seeds are  Germination  Seedling  Demonstra-  Direct ob-
accordance with the testing bags (recy- tion servation
PNS, and  Physical cled paper, with oral
NSQCS/BPI. evaluation of banana  Discussion question-
 Prepare seedbeds seeds leaves, ing
in accordance with  Seedbed etc.)  Oral ques-
planting require- preparation  -shovel tioning  Demon-
ments based on procedure  -first aid kit stration
Vegetable Produc-  Proper han-  Video pre-
tion manual (VPM). dling of sentation  Written
 Do with care and seedlings exam
maintenance of  Pricking
seedlings in accor-  Hardening
dance with enter-  Proper water
prise practice. manage-
 Prepare potting me- ment
dia in accordance  Organic
with enterprise pro-
cedure. method of
pests and
disease
manage-
ment
 Organic
method of
nutrient
manage-
ment
 Types of
potting me-
dia
 Advantages/
disadvan-
tages of dif-
ferent pot-
ting media
 Mixture of
potting me-
dia
 Potting me-
dia prepara-
tion and pro-
cedure
LO2. PLANT SEEDLINGS

Criteria Methods
 Carry land prepara- • Land prepara- •Tools and ma- • Lecture/dis- • Direct obser-
tion out in accor- tion activities terials - bolo cussion vation and
dance with enter- • Procedure in - broomstick oral ques-
prise practice applying or- - organic fertil- • Field demon- tioning
 Introduce beneficial ganic fertiliz- izers stration
micro-organisms ers and appli- - sprinkler • Demonstra-
prior to planting in cable concoc- - trowel • Video presen- tion
accordance with en- tions tation
terprise procedure • Transplanting * Training Ma- • Interview
 Transplant/plant and planting terials
seedlings based on procedures - Vegetable
VPM recommenda- • Water man- Production
tions agement Manual
 Water seedlings -handouts/fly-
based on VPM rec- ers
ommendations - video presen-
tation
- PPEs
-shovel
-first aid kit
• Train-
ing equipment:
- LCD/com-
puter
- printer
LO3. PERFORM PLANT CARE AND MANAGEMENT

Criteria Methods
 Implement water • Proper care • Demonstration • Interview
management ac- and manage- • Tools:
cording to plan. ment of - pails • Lecture-discus- • Written ex-
 Determine effective plants - sprinkler sion amination
control measures o Water man- - hand trowel
on specific pest and agement - shovel
diseases as de- plan - knapsack
scribed under the • Organic sprayer
“pest, disease and method of
weed management” pests and • Training
of the PNS disease equipment:
 Replant all missing management - desktop com-
hills to maintain the • Organic puter/printer/
desired plant popu- method of lcd
lation of the area nutrient man-
 Maintain plant reju- agement • Materials
venation/rationing o Crop rotation - organic fer-
are according to o Intercropping tilizers
PNS. o Cover crop- - concoctions
 Apply organic fertil- ping - plants for
izers are in accor- o Green ma- replanting
dance with fertiliza- nuring - first aid kit
tion policy of the • Plant pests - PPEs
PNS and disease
management
- Types of
pests and
disease
- Organic
method of
preventing
and control-
ling pests
and diseases
• Establish-
ment of buf-
fer zone
LO4. PERFORM HARVEST AND POST HARVEST ACTIVITIES

 Products are  Maturity in-  Tools: • Demonstra-  Written ex-
checked using ma- dices.  -scissors tion amination
turity indices ac-  Proper han-  -vegetable
cording to PNS, dling of tools crates • Lecture/ Dis-  Demonstra-
PNS-organic agri- and materi-  -knife cussion tion with oral
culture and enter- als.  -weighing questioning
prise practice.  Practices in scale 10 kls. • Field work
 Marketable prod- post-harvest capacity Film viewing  Interview
ucts are harvested of vegeta-  Training
according to PNS, bles. equipment:
PNS- organic agri-  Harvesting  -desktop
culture and enter- tools and im- computer
prise practice. plements  -LCD projec-
 Harvested vegeta-  Principles tor
bles are classified and guides  Farm equip-
according to PNS, in post-har- ment
PNS- organic agri- vest han-  -cart
culture and enter- dling of veg-  Materials
prise practice. etables.
 -first aid
 Appropriate har-  Principles of kit
vesting tools and 5S
materials are used  -bamboo
 Principles of baskets
according to PNS. 3Rs
 Post-harvest prac-  -pencils
 Proper
tices are applied ac-  - bond pa-
recording
cording to PNS and pers
 PNS
GAP recommenda-  -Learning
 PNS-organic materials on
tions agriculture
 Production record is VPM
 GAP  -PPEs
accomplished ac-
cording to enter-  facilities
prise procedures.  -Storage
area
Unit of Competency: PRODUCE ORGANIC FERTILIZER
Modules Title: PRODUCING ORGANIC FERTILIZER
Module Descriptor: This module covers the knowledge, skills and attitude re-
quired to prepare composting area, prepare raw materi-
als, carry out composting process, and harvest compost.
LO1. Prepare composting area and raw materials
LO2. Compost and harvest fertilizer
LO1. PREPARE COMPOSTING AREA AND RAW MATERIALS

 Select site based •Determine vol- •Tools: •Lecture dis- •Observation
on compost fertilizer ume of production -Digging bar cussion with oral ques-
production require- •Characteristics -Shovel tioning
ments of site -Meter stick •Demonstra-
 Site lay-out is pre- -Canvass tion •Demonstra-
pared based on lo- o Topography -Bolo tion
cation. o Area with -PPEs
 Bed is prepared in minimum -Pegs for •Written exam
accordance with contamina- markers
production require- tion
ments o Availability •Learning ma-
 Materials are gather and accessi- terials:
based on produc- bility of site
tion requirements o Types of soil -PPEs
and PNS for or- o Good -facilities
ganic fertilizer drainage -Storage
 Prepare raw materi- systems area
als following enter- o Area with
prise procedure and minimal sun-
PNS for organic fer- light
tilizer
•Leveling of the
site
•Bed preparation
•Design layout
based on com-
posting method
•Preparing bed
and raw materials
LO2. COMPOST AND HARVEST FERTILIZER

 Apply appropriate •PNS for or- •Tools and ma- •Demonstration •Demonstra-
composting meth- ganic and min- terials: tion with oral
ods based on pro- eral fertilizer -Moisture me- •Lecture/ dis- questioning
duction require- •Factors affect- ter cussion
ments ing decomposi- -Spading fork •Written exam
 Monitor compost tion process -Shovel •Field work/farm
based PNS indica- •Methods and -Big pail visit
tors of fully decom- procedures of -PPEs
posed fertilizer composting -Trichoderma •Video presen-
 Check quality of -Rapid compost- -Concoctions tation
harvest based on ing methods -Knapsack
PNS indicators of -Double dug sprayer
fully decomposed composting -Indigenous
fertilizer -Six month com- Micro-Organ-
 Carry- out process- posting ism (IMO)
ing compost fertil- -Substrate com- -Prepared ma-
izer based on pro- posting terials for com-
duction require- •Factors to be posting
ment. monitored dur- -African night
 Perform record ing decomposi- crawler
keeping according tion -Siever
to enterprise proce- -Moisture
dure. -Temperature
•Proper use and
handling of
Moisture Meter
•Processing of
compost fertil-
izer
•Moisture and
temperature in-
terpretation
Unit of Competency: PRODUCE ORGANIC CONCOCTIONS AND EX-

TRACTS
Modules Title: PRODUCING ORGANIC CONCOCTIONS AND EX-

TRACTS
required to produce organic concoctions and extracts for
owned farm consumptions and not for commercial pur-
poses or selling
LO1. Prepare for the production of various concoctions
LO2. Process concoctions
LO3. Package concoctions
LO1. PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS

Criteria Methods
 Clean, sanitize and •Types of Con- •Tools in the •Participatory •Written exam
secure Work and coctions preparation of Lecture-Discus-
storage areas. •Uses/Benefits concoctions sion
 Use clean and free of Concoctions - plastic pail
raw materials d •Tools, Materi- with cover (3 L
from synthetic als and Equip- capacity)
chemicals ment in the - chopping
 Use clean and free preparation of board
tools, materials and concoctions - weighing
equipment from •Procedure in scale, 2 kilo
contaminations and Preparing FPJ, capacity
must be of “food FFJ, FAA/ - plastic pail
grade” quality KAA/BAA, IMO, without cover
 Observe personal OHN, LABS/ - strainer or
hygiene according LAS, CalPhos, nylon screen,
to OHS Attractant and fine mesh net
 procedures. Repellent in ac- - storage con-
cordance with tainer with cap
the Good Manu- (1.5 L capac-
facturing Prac- ity)
tices - stone
•Checklist of al- (weight), 0.5
lowed materials kg
based on Ap- - knife
pendix 2 of PNS - marker pen
•Principles of 5S - masking
and 3Rs tape
- storage
tool/cabinet
- scissors
- First Aid Kit
- wooden la-
dle
- wooden box
or bamboo
split-open or
plastic tray
- waste can
LO2. PROCESS CONCOCTIONS

Criteria Methods
 Prepare raw materi- • Identification •tools: •Lecture •Direct obser-
als in accordance and Collection - plastic pail vation and oral
with enterprise of the Right with cover (3 L •Observation questions
practice. Kind of Raw capacity)
 Set fermentation Materials in - chopping •Demonstration •Interview
period based on en- Producing board
terprise practice. Concoction - weighing •Lecture-discus- •Written exam
 Ferment various • Concept of scale, 2 kilo sion
concoctions follow- Fermentation capacity
ing to organic prac- • Methods in - plastic pail
tices. preparing and without cover
 Harvest concoc- harvesting - strainer or
tions based on fer- various con- nylon screen,
mentation period of coctions fine mesh net
the concoction. • Storage Re- - storage con-
quirement tainer with cap
During Fer- (1.5 L capac-
mentation ity)
Process - stone
• Proper Har- (weight), 0.5
vesting of Fer- kg
mented Mate- - knife
rials - marker pen
- masking
tape
- storage
tool/cabinet
- scissors
- First Aid Kit
- wooden la-
dle
- wooden box
or bamboo
split-open or
plastic tray
- waste can
LO3. PACKAGE CONCOCTIONS

Criteria Methods
 Contain concoc- •Importance of •Tools and ma- •Direct observa- •Written exam-
tions in sanitized Tagging terials: tion ination
bottles and contain- •Sanitizing con- - marker pen
ers. coctions - masking •Lecture •Demonstra-
 Label and tag pack- •Packages con- tape tion
aged concoctions coctions - record book
in accordance with •Productions of - plastic bottles
enterprise practice. concoctions with re-seal-
 Store packaged •Recording of able caps
concoctions in ap- Bottled Concoc-
propriate place and tions
temperature follow- •Importance of
ing organic prac- proper storage
tices. -Shelf life
 Record productions -Effects of stor-
of concoctions are age temperature
recorded using en- to concoctions
terprise procedures.
ELECTIVE COMPETENCIES

Elective Competencies: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: RAISE ORGANIC HOGS
Modules Title: RAISING ORGANIC HOGS
required to raise organic hogs effectively and efficiently. It
includes selection of healthy domestic hogs, determina-
tion of suitable hog house requirements, proper feeding
and managing health and growth of hogs, and finish
hogs.
LO1. Select healthy domestic hog breeds and suitable housing
LO2. Feed hogs
LO3. Grow and finish hogs
LO1. SELECT HEALTHY DOMESTIC HOG BREEDS AND SUITABLE HOUSING

Criteria Methods
 Identify hogs accord- •Different breeds •Supplies •Observation •Direct obser-
ing to breeds. of hogs available and materi- vation
 Select healthy hogs in the Philippines als •Lecture
based on industry ac- •Physical charac- -Pencil •Oral question-
ceptable indicator for teristics and traits -Paper •Demonstration ing
healthy piglets. of hog breeds -Reference
 Determine suitable available in the Materials •Written exam-
site for hog house Philippines  Training ination
based on PNS rec- •Physical charac- Manual
ommendations. teristics of a Philippine
 Prepare hog house healthy piglets National
design based on PNS and hogs Standards
recommendations. • Checklist of a – Livestock
 Prepare housing healthy hog  Animal
equipment installation • Housing equip- Welfare Act
design in line with ment - Minimum
PNS recommendation Require-
and actual farm con- ments for
ditions. the Welfare
of Pigs
 Good Ani-
mal Hus-
bandry
Practices
(GAHP)
-Worksheet
(Checklist
of a healthy
hog)
•Workplace
•Live animals
(a litter of
1-2 month
old piglets)
•PPE’s
-Overall suit
-rubber boot
LO2. FEED HOGS

 Select suitable feed •Basic principles •Supplies and •Demonstrations •Written exam-
materials based on of nutrition materials ination
availability in the lo- •Feed density a.Pencil •Lecture/ theory
cality, nutrient •Nutrient con- b.Paper •Demonstra-
source and accord- tent of various c.Calculators •Video presen- tion
ing to PNS Organic feed materials d.Weighing tation
Agriculture-Live- suitable for or- scale
stock and GAHP re- ganic hog rais- e.6-liter capac- •Field work
quirements. ing ity plastic pail
 Prepare feed mate- •Advantages/ f.Chopping
rials following enter- disadvantages board
prise prescribed for- of different feed- g.Bolo
mulation. ing methods/ h.LABS Con-
 Feed animals management coction
based on the stan- •Basic guide- i.Reference
dard feeding lines in feed Materials
method/manage- preparation for i.Training Man-
ment: organic hogs ual
 Monitor feeding fol- •Basic guide- ii.Good Animal
lowing enterprise lines in feeding Husbandry
procedures. organic hogs Practices
•Feed recording (GAHP)
and methods j.Worksheet
•Workplace
•Training Farm
•PPE’s
a.overall
b.rubber boots
c.face mask
d.long, plastic
gloves
LO3. GROW AND FINISH HOGS

 Monitor growth rate • Principles of • Supplies and • Practical • Written ex-
based on enterprise animal health materials demonstration amination
procedures care in organic a.Pencil
 Implement health agriculture b.Paper •Lecture/ theory •Oral Ques-
care program based - Ethno-veteri- c.Reference Ma- tioning
on PNS Organic nary medicine terials •Field work
Agriculture– Live- -Sanitation i.Training Man- •Demonstra-
stock or docu- procedures us- ual •Video presen- tions
mented ethno-vet- ing organic ii.Good Animal tation
erinary practices products Husbandry
 Implement sanita- -Market speci- Practices
tion and cleanliness fication of hogs (GAHP)
program based on -Procedures d.Worksheet
PNS-livestock. and guidelines •Workplace
 Collect organic in waste col- •Training Farm
waste for fertilizer lection •PPE’s
production following -Guidelines a.overall suit
organic practices. and proce- b.rubber boots
 Manage movement dures in mov- c.face mask
of hogs based on ing/transport- d.long, plastic
PNS Organic Agri- ing hogs gloves
culture– Livestock -Principles of
and other relevant 5S
guidelines. oPrinciples of
 Select suitable hog 3 R’s
finishers based on
market specifica-
tions
 Accomplish produc-
tion record accord-
ing to enterprise
procedures.
Elective Competencies: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: RAISE ORGANIC SMALL RUMINANTS (GOAT)
Modules Title: RAISING ORGANIC SMALL RUMINANTS (GOAT)
required to choose/select healthy breeders, determine
suitable small ruminant cage (housing) requirements, in-
stall cage (housing) requirements, feed small ruminants,
manage breeding of small ruminants (goat), manage
bucks and does and their progenies, (manage health,
growth and breeding of small ruminants) and harvest (fin-
ish) ruminants. It also includes pasture management and
farm record keeping.
LO1. Select healthy breeders and suitable cages
LO2. Feed small ruminants
LO3. Manage breeding of small ruminants
LO4. Manage does/ewes and their progenies
LO1. SELECT HEALTHY DOMESTIC HOG BREEDS AND SUITABLE HOUSING

Criteria Methods
 Identify bucks and •Different • Tools and •Observation •Direct obser-
rams are according breed types of materials vation and
to breed goats - weighing scale •Actual Demon- questions
 Select healthy •Health indica- (25 kg capac- stration
bucks/rams based tors of goats ity) •Written exam-
on industry accept- •Characteris- - pen •Lecture discus- inations
able indicator for tics of breed- -paper sion
healthy small rumi- ers
nants. •Breeders and • PPE’s •Video presen-
 Determine suitable suitable cages - gloves tation
site for small rumi- •Bedding ma- - long sleeves
nants based on terials -Rubber boots
PNS recommenda-
tions. • Learning Ma-
 Prepare small rumi- terials
nants cage design - Guidelines in
based on Good Ani- selecting
mal Husbandry breeders
Practices (GAHP), - Modules and
DENR and zoning Reference
ordinances PNS Materials
recommendations.
 Prepare cage
equipment installa-
tion design in line
with PNS recom-
mendation and ac-
tual farm conditions.
 Set-up cage equip-
ment in line with
housing equipment
installation design.
 Place rice straws as
bedding materials
based on PNS pro-
cedures.
LO2. FEED SMALL RUMINANTS (GOATS)

Criteria Methods
 Select suitable feed •Food sources •Tools and Ma- •Lecture discus- •Direct obser-
materials based on and feed re- terials: sion vation and oral
availability in the lo- quirements of - mixing questioning
cality, nutrient re- small rumi- medium •Video presenta-
quirements and nants (goats) (preferably a tion •Written exam-
PNS standards. •Different for- plastic drum, inations
 Prepare feed mate- age species cut in half) •Demonstration
rials following PNS •Feed formula- - plastic water •Demonstra-
procedures. tion pail tion
 Administer mainte- •Feeding man- - trowel or
nance of forage agement pro- spade
area in accordance gram - container for
with PNS proce- •Record keep- formulated
dures. ing feed mix
 Feed animals - record book
based on feeding - weighing
management pro- scale
gram of PNS. - wheel barrow
 Monitor feeding - shovel
following PNS pro- - spade
cedures. - feeding
trough
LO3. MANAGE BREEDING OF SMALL RUMINANTS

 Monitor signs of •Good animal •Monitoring •Observation •Observation
heat among sexu- husbandry checklist and oral ques-
ally mature does practices o Culling •Demonstration tioning
and ewes - Or- o Preg-
 Identify breeding ganic-based nancy •Lecture discus- •Demonstra-
systems based on health care •Basket sion tion
PNS guidelines. - Sanita- •Scythe
 Monitor and tend tion procedure •Broom stick •Video presen- •Written exam
animal pregnancy - Collec- •Dust pan tation
based on enterprise tion of organic •Wheelbarrow
procedures. waste •Sacks •Farm visit
 Cull unproductive •Animal Wel- •PPEs
buck/ram and doe/ fare Act •Feeding sup-
ewe based on en- •GAHP guide- plements (con-
terprise procedures. lines coctions)
•PNS – Live- •Knapsack
stock sprayer
•Symptoms of •Shovel
in-heat breed- •Spade
ers •Digging bar
•Different •Sanitizer (con-
breeding sys- coctions)
tem •Record book
•Monitoring
and manage-
ment of preg-
nant breeders
•Types of
Culling meth-
ods, proce-
dures and its
advantages
•Maintain and
analyze Farm
Record
•Management
on Lactating
Goats and
calves
•Feeds and
feeding sup-
plements of
goats
LO4. MANAGE DOES/EWES AND THEIR PROGENIES

 Monitor signs of ap- •Good animal •Monitoring •Observation •Observation
proaching kidding/ husbandry checklist and oral ques-
lambing following practices o Culling •Demonstration tioning
established farm - Or- o Preg-
procedures. ganic-based nancy •Lecture discus- •Demonstra-
 Dispose placenta health care •Basket sion tion
and dead kids/ - Sanita- •Scythe
lambs properly action procedure •Broom stick •Video presen- •Written exam
cording to DENR - Collec- •Dust pan tation
law. tion of organic •Wheelbarrow
 Assist kids/lambs to waste •Sacks •Farm visit
suckle colostrum’s •Animal Wel- •PPEs
according to or- fare Act •Feeding sup-
ganic practices. •GAHP guide- plements (con-
 Wean lambs/kids lines coctions)
properly at 3 •PNS – Live- •Knapsack
months from birth stock sprayer
based from estab- •Assisting of •Shovel
lished farm proce- kids and lambs •Spade
dures. to suckle •Digging bar
 Lactating goats and colostrum •Sanitizer (con-
sheep are kept in •Signs of ap- coctions)
clean and quiet en- proaching kid- •Record book
vironment, and are ding/lambing
from the breeder •Disposal of
males based from placenta and
established farm dead kids
procedures. •Monitoring
and manage-
 Provide forage
ment of does
grasses, supple-
and ewes
ments and ade-
•Types of
quate water supply
Culling meth-
according to PNS
ods, proce-
recommendations.
dures and its
advantages
•Maintain and
analyze Farm
Record
•Management
on Lactating
Goats and
calves
•Feeds and
feeding sup-
plements of
does and ewes

Oap NC Ii CBC

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TESDA-OP CO-01-F11

Course Title: ORGANIC AGRICULTURE PRODUCTION NC II

Nominal Duration: 232 HOURS

Course Description: This course is designed to enhance the knowledge, skills

UNIT OF COMPE- NOMINAL

Unitss of Compe- Nominal

 Oral interview and written test

(List of recommended tools, equipment and materials for the training of

FOR EVERY COMPETENCY (CoC)

1. RAISE ORGANIC CHICKEN

Qty. Tools Qty. Equipment Qty. Materials

2. PRODUCE ORGANIC VEGETABLES

Qty. Tools Qty. Equipment Qty. Materials

3. MANUFACTURE (PRODUCE) ORGANIC FERTILIZER

Qty. Tools Qty. Equipment Qty. Materials

4. PRODUCE ORGANIC CONCOCTIONS/EXTRACTS

Qty. Tools Qty. Equipment Qty. Materials

5. RAISE ORGANIC HOGS

Qty. Tools Qty. Equipment Qty. Materials

6. RAISE ORGANIC RUMINANTS

Qty. Tools Qty. Equipment Qty. Materials

ORGANIC AGRICULTURE PRODUCTION NC II

Based on a class size of 25 students/trainees

SPACE REQUIREMENT SIZE IN METERS TOTAL AREA IN SQ. ME-

TRAINER’S QUALIFICATIONS FOR AGRI-FISHERY SECTOR

Trainers who will deliver the training on ORGANIC AGRICULTURE PRODUCTION

 Must be a holder of National TVET Trainer Certificate I (TM I and NC)

Basic Competencies: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PARTICIPATE IN WORKPLACE COMMUNICATION

Modules Title: PARTICIPATING IN WORKPLACE COMMUNICATION

Nominal Duration: 6 HRS

Summary of Learning Outcomes:

LO1. Obtain and convey workplace information

LO2. Perform duties following workplace instructions

LO3. Complete relevant work-related documents

Details of Learning Outcomes:

LO1. OBTAIN AND CONVEY WORKPLACE INFORMATION

Assessment Contents Conditions Methodologies Assessment

LO2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS

Assessment Contents Conditions Methodologies Assessment

LO3. COMPLETE RELEVANT WORK-RELATED DOCUMENTS

Assessment Contents Conditions Methodologies Assessment

Unit of Competency: WORK IN A TEAM ENVIRONMENT

Modules Title: WORKING IN A TEAM ENVIRONMENT

Nominal Duration: 3 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

Details of Learning Outcomes:

LO1. DESCRIBE TEAM ROLE AND SCOPE

Assessment Contents Conditions Methodologies Assessment

LO2. IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN A TEAM

Assessment Contents Conditions Methodologies Assessment

LO3. WORK AS A TEAM MEMBER

Assessment Contents Conditions Methodologies Assessment

Basic Competencies: ORGANIC AGRICULTURE PRODUCTION NC II

Modules Title: SOLVING/ADDRESSING GENERAL WORKPLACE

Nominal Duration: 3 hours

Summary of Learning Outcomes:

LO1. Identify routine problems

LO2. Look for solutions to routine problems

LO3. Recommend solutions to problems