COMPETENCY-BASED

CURRICULUM

Sector:

AGRICULTURE AND FISHERY SECTOR

Qualification:

ORGANIC AGRICULTURE PRODUCTION NC II

A.R. SANTIAGO AGRI-FISHERY FARM AND

TRAINING CENTER, INC.
PUROK 5, GADDANAN, SAN MATEO, ISABELA
 TESDA-OP CO-01-F11
[Link].00-03/08/17

COMPETENCY- BASED CURRICULUM

A. Course Design

NOMINAL DURATION : Basic Competencies 21st Century 18 hours

Common Competencies 64 hours
Core Competencies 96 hours
Electives 54 hours
232 hours

Course Description:

This course is designed to enhance the knowledge, skills and desirable attitudes in
ORGANIC AGRICULTURE PRODUCTION NC II in accordance with industry standards. 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 organic small ruminants. (goats)

Trainee Entry Requirement:

Trainees or students who wish to enroll should posses the following requirements:

 Able to read and write

 With good moral character
 Ability to communicate both oral and written
 Physically fit and mentally healthy as certified by a Public Health Officer

Course Structure:

BASIC COMPETENCIES-21st century

(18 hours)

Unitss of Nominal
Module Title Learning Outcomes
Competency Duration
[Link] in 1.1 Participating in 1.1.1 Obtain and convey 2 hours
workplace workplace workplace information
communication communication 1.1.2 Perform duties following
workplace
instructions
1.1.3 Complete relevant work
related documents
[Link] in a team 2.1 Working in a 2.1.1 Describe team role and 2 hours
environment team environment scope
2.1.2 Identify one’s role and
responsibility within team
2.1.3Work as a team member
3. Solve/address 3.1 3.1.1 Identify routine problems 2 hours
general workplace Solving/addressing 3.1.2 Look for solutions to routine
problems general workplace problems

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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Unitss of Nominal
Module Title Learning Outcomes
Competency Duration
problems 3.1.3 Recommend solutions to
problems
[Link] career 4.1 Developing 4.1.1 Manage one’s emotion 2 hours
and life decisions career and life 4.1.2 Boost self-confidence and
decisions develop self-regulation

5. Contribute to 5.1 Contributing to 5.1.1 Identify 2 hours

workplace workplace opportunities to
innovation innovation do things better
5.1.2 Discuss and
develop ideas
with others
5.1.3 Integrate ideas
for change in
the workplace

6. Present relevant 6.1 Present 6.1.1 Gather data/ 2 hours

information relevant information information
6.1.2 Assess
gathered data/
information
6.1.3 Record and
present
information

7. Practice 7.1 Practicing 7.1.1 Identify OSH 2 hours

occupational occupational safety compliance
safety and health and health policies requirements
policies and and procedures 7.1.2 Prepare OSH
procedures requirements for
compliance
7.1.3 Perform tasks in
accordance with
relevant OSH
policies and
procedures

8. Exercise 8.1 Exercising 8.1.1 Identify the 2 hours

efficient and efficient and efficiency and
effective effective effectiveness of
sustainable sustainable resource
practices in the practices in the Utilization
workplace workplace 8.1.2
Determine
causes of
inefficiency and/or
ineffectiveness
of resource
utilization
8.1.3 Convey
inefficient and
ineffective
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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Unitss of Nominal
Module Title Learning Outcomes
Competency Duration
environmental
practices
9. Practice 9.1 Practicing 9.1.1 Apply 2 hours
entrepreneurial entrepreneurial entrepreneurial
skills in the skills in the workplace best
workplace workplace practices
9.1.2 Communicate
entrepreneurial
workplace best
practices
9.1.3 Implement cost- effective
operations

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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 COMMON COMPETENCIES
(64 hours)

Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Apply safety 1.1Applying safety 1.1.1 Determine areas of 20 hours
measures in measures in concern for safety
farm farm measures
operations operations 1.1.2 Apply appropriate
safety measures
1.1.3 Safe keep/dispose
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
calculation calculation calculations
4. Perform 4.1Performing 4.1.1.1Carry out inventory 3 hours
Records Record activities
Keeping 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

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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 CORE COMPETENCIES
(96 hours)

UNITS OF
NOMINAL
COMPETENC MODULE TITLE LEARNING OUTCOMES
DURATION
Y
[Link] Organic 1.1 Raising (30 HRS.)
Chicken Organic 1.1.1 Select healthy stocks 9 hours
chicken and suitable housing
1.1.3 Set up cage 6 hours
equipment
1.1.4 Feed 7.5 hours
Chicken(Provide feed
and implement
feeding practices)
1.1.5 Grow and Harvest 7.5 hours
Chicken

[Link] 2.1 Producing (24 HRS.)

Organic Organic 2.1.1 Establish nursery 6 hours
Vegetable Vegetable 2.1.2 Plant seedlings 6 hours
2.1.3 Perform Plant Care 7 hours
Activities (and
management)
2.1.4 Perform Harvest and 5 hours
Post Harvest
Activities

[Link]/ 3.1Manufacturing (18. HRS)

Produce Organic /Producing 3.1.1 Prepare composting 12 Hours
Fertilizer Organic area and materials
Fertilizer
3.1.2 Compost and harvest 6 hours
fertilizer

4. Produce 4.1 Producing (24 HRS.)

various various 4.1.1 Prepare for the 7 hours
concoctions concoctions production of various
concoctions
4.1.2 Process concoctions 12 hours

4.1.3 Package concoctions 5 hours

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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 ELECTIVE COMPETENCIES
( 54 hours)
UNITS OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Raise 1.1 Raising Organic (24HRS)
Organic Hogs 1.1.1 Choose/Select healthy 11 hours
Hogs domestic hogs, breeds
and suitable housing
1.1.2 Feed hogs 6 hours
1.1.3 Grow and finish hogs 7 hours

2. Raise 2.1 Raising Organic (30HRS)

Organic Small Small 2.1.1 Choose/Select healthy 12 hours
Ruminants Ruminants breeders and suitable
small ruminant cage
(housing) requirements
2.1.2 Feed small ruminants 6 hours
2.1.3 Manage health, growth 10 hours
and breeding of small
ruminants
2.1.4 Manage does/ewes and 2 hours
their progenies

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
 Plant tour/Field trip
 Self-paced/modular
 Lecture/discussion
 Practical demonstration
 Dual training/On-the-Job Training
 Case studies

LIST OF TOOLS, EQUIPMENT, AND MATERIALS ORGANIC AGRICULTURE PRODUCTION

NC II

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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Recommended list of tools, equipment and materials for the training of 25
trainees for Organic Agriculture Production NC II. The list comes into two forms, by full
qualification and by COC or Certificate of Competency.

RESOURCES:

EQUIPMENT TO BE UTILIZED IN ALL UNIT OF COMPETENCY

Qty Units Description Qty Units Description
3 sets Desktop Computer 1 unit Shredder
1 unit Printer 1 unit Fire Extinguisher
1 unit LCD projector with Screen

MATERIALS TO BE UTILIZED IN ALL UNIT OF COMPETENCY

Qty Units Description Qty Units Description
1 unit First Aid Kit 25 pcs Rubber Boots
25 pcs Googles 25 pcs Wide Brimmed Hats
25 pcs Long Gloves/Arms Length 25 pcs Long Sleeves Shirt
25 pcs Face Mask #30 25 pcs Long Pants
25 pcs Hair Net 25 pcs Apron
25 pcs Safety Shoes 25 pcs Raincoat

TRAINING MATERIALS:

 Brochures
 Visual aids
 Reference manuals
 Procedural manuals
 Instructional supplies and materials
 Reference materials/books/VPM
 Data (result of soil analysis)
 Soil samples
 Reference materials
-PNS (livestock)
-animal welfare
-GAHP

FOR EVERY COMPETENCY (CoC)

1. RAISE ORGANIC CHICKEN

TOOLS:
Qty Units Description Qty Units Description
5 pcs. Bolo 2 pcs. Sprinklers, 5 liters
5 pcs. Broomstick 1 units Step ladder 6 ft.
5 pcs. Plastic Pail (6 liter. capacity) 1 unit Storage tools/cabinet
2 sets Basic Carpentry tools: 5 pcs. Feeding trough
-hammer
-chisel
-saw
-measuring tape
2 units Knapsack sprayer 2 pcs. Waterer/drinker, 1 liter capacity
5 pcs. Storage Container with 5 pcs Plastic cup, 1 liter capacity
cap,20 liter capacity
2 units Weighing scale, 2 kilos 3 pcs. Waste cans/bag
capacity
1 unit Weighing scale, 25 kilos 5 pcs. Chopping Board
7
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 capacity
5 pcs. Shovel 5 pcs. Knives
1 pc Water container drum, 200L
capacity

EQUIPMENT:
Qty Units Description Qty Units Description
1 unit Booth/temporary shed 1 unit **Fire Extinguisher
1 unit **Shredder 1 unit Wheel barrow

MATERIALS:
Qty Units Description Qty Units Description
5 Kg. Feeds: starter, 5 liters Various Concoctions/Extracts
5 Kg. Feeds: grower 5 Kg. Organic Feeds: finisher
25 pcs 21-day old chicks 25 pcs 60-day old chicken
5 Bags of Rice Hull 1 Bag of Farm Soil
20kgs 50kg.
1 Bag of Sand 30 pcs Bamboo poles
50kg.
50 meter Net, #10 mesh size 2 Kg. Monofilament Nylon#150
1 unit **First Aid Kit 10 pcs. Rags
25 pcs. **Apron 1 unit Feed Cart
25 pcs **Raincoat
**Note: Requirement for COC; but if registered as Full qualification, the item can be removed as it is already
listed in the list for Full qualification

2. PRODUCE ORGANIC VEGETABLES

TOOLS:
Qty Unit Description Qty Unit Description
5 pc. Bolo 2 units Spike Tooth Horrow
5 pc. Digging Blade/Bar 5 pcs. Sprinklers, 5 liters
5 pc. Spading Fork 1 units Step ladder 6 ft.
2 sets Hoe 3 pcs Holer, 4” diameter
5 unit Rake 5 pcs. Trimming knife
5 pcs Shovel 2 sets Basic Carpentry tools:
-hammer
-chisel
-saw
-measuring tape
1 unit Weighing scale, 2 kilos 2 units Knapsack sprayer
capacity
1 unit Weighing scale, 25 kilos 5 pcs Plastic cup, 1 liter capacity
capacity
3 pcs. Measuring cup; 1 liter 3 pcs. Waste cans/bag
capacity
3 pcs. Pruning Shear 2 set Plow
3 pcs. Petri Dish 1 Pc. Calculator

EQUIPMENT:
Qty Unit Description Qty Unit Description
1 unit Booth/temporary shed 1 unit **Shredder
1 unit Wheel barrow 1 unit Cart
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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 1 unit Carbonizer 1 unit Portable Soil Analyser Kit
1 pc. Soil Thermometer 1 unit PH meter
1 unit **Fire Extinguisher

MATERIALS:
Qty Unit Description Qty Unit Description
5 Bag of Basal Organic Fertilizer 6 pcs Seedling tray, wooden
50 kg.
5 liter Foliar Organic Fertilizer 10 pcs Bamboo Poles
6 pc Seedling Tray, plastic 1 pc Water container drum, 200L
capacity
2 roll Plastic twine 10 pcs Stone (weights) 1/2
10 Pack Assorted Vegetable 10 pcs Sacks
Seedlings
5 pcs Strainer, Nylon Screen, fine 1 unit **First Aid Kit
mesh
5 Bags Carbonize Rice Hull or 25 pcs. **Apron
of Carbonized Coconut Spal or
20kg Carbonized Bamboo
5 L Various 10 pcs Rags
Concoctions/Extracts
**Note: Requirement for COC; but if registered as Full qualification, the item can be removed as it is already
listed in the list for Full qualification

3. MANUFACTURE (PRODUCE) ORGANIC FERTILIZER

TOOLS:
Qty Unit Description Qty Unit Description
5 pcs. *Spade 5 pcs. Sprinklers, 5 liters
5 pcs. *Spading Fork 1 set Basic Carpentry tools:
-hammer
-chisel
-saw
-measuring tape
2 sets Hoe 5 units Rake
5 pcs. Shovel 2 pcs. *Knapsack sprayer
1 unit *Weighing scale, 2 kilos 1 pc *Water container drum, 200L
capacity capacity
1 unit *Weighing scale, 25 kilos 5 pcs Plastic cup, 1 liter capacity
capacity
3 pcs Measuring cup; 1 liter 3 pcs. Waste cans/bag
capacity
*Note: Items must be dedicated only for COC 3: manufacture (produce) organic fertilizer due to the micro-
organisms and to avoid contamination

EQUIPMENT:
Qty Unit Description Qty Unit Description
1 unit Booth/temporary shed 1 unit **Fire Extinguisher
1 unit **Shredder 1 unit Wheel barrow
1 unit Carbonizer 1 unit Portable Soil Analyzer Kit
1 pc. Moisture meter 1 unit PH meter
1 pc. Soil Thermometer 1 set Vermitea aerator, 60 liters
capacity, each

MATERIALS:
Qty Unit Description Qty Unit Description
1 Bag of Basal Organic Fertilizer, 10 liters Various Concoctions/Extracts
9
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 50 kg. sample
2 liter Foliar Organic Fertilizer, 50 kg Rice straw
sample
100 liter Molasses 50 kg Chicken Dunk
50 kg Dry Leaves 50 kg Rice Bran (D2)
50 kg Pig Manure or Ruminants 5 pcs. Plastic Pail, 15 liters capacity
Manure
100 kg Carbonize Rice Hull or 10 pcs. Rags
Carbonized Coconut Spal
or Carbonized Bamboo
20 meters Plastic Sheet 15 pcs. **Apron
25 pcs. Empty bags, 50 kg capacity 1 unit **First Aid Kit
**Note: Requirement for COC; but if registered as Full qualification, the item can be removed as it is already
listed in the list for Full qualification

4. PRODUCE ORGANIC CONCOCTIONS/EXTRACTS

TOOLS:
Qty Unit Description Qty Unit Description
10 pcs. Measuring Cup (with 2 pcs. *Knapsack sprayer
calibration, 1 liter capacity)
10 pcs. Plastic Cup (1 liter capacity) 10 pcs. Bamboo/wooden ladle
5 pcs. Syringe, Plastic, 30 ml 5 pcs. Plastic Basin, 10 liters capacity
capacity
25 pcs. Bamboo Container/ Plastic 5 pcs. Chopping Board
container/wooden box for
collecting microbes
25 pcs. Slicing knife 1 pc *Water container drum, 200L
capacity
5 pcs. Funnel (imbudo)
*Note: Items must be dedicated only for COC 4: Produce organic concoctions/extracts due to the micro-
organisms and to avoid contamination

EQUIPMENT:
Qty Unit Description Qty Unit Description
1 unit Booth/temporary shed 1 unit Portable Soil Analyzer Kit
2 sets Mortar and Pestle 1 unit PH meter
1 unit Wheel barrow 1 set Vermitea aerator, 60 liters
capacity, each
1 unit Cart 5 pcs. Thermometer
1 unit Carbonizer 1 pc. Moisture meter
1 unit **Fire Extinguisher 1 pcs. Meat Grinder, small

MATERIALS:
Qty Unit Description Qty Unit Description
100 liter Molasses 25 pcs. Plastic Container, 15 liters
capacity
8 liter Various 5 pcs. Plastic Container, 60 liters
Concoctions/Extracts for at capacity
least 1 liter per sample
150 pcs. Weight (clean stone 5 meters Plastic Hose, 5mm dia.
100grams each)
50 pcs. Weight (empty plastic 3 pcs. Waste cans/bag
container 250 to 500 ml
capacity)
25 pcs. Plastic strainer, fine mesh, 10 meter Plastic Sheet
1ft x 1ft square
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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 25 pcs. Plastic strainer, small 25 pcs. Manila Paper
mesh, 1ft x 1 ft square
25 pcs. Empty Plastic Container, 1 5 box Rubber Bond, Large
liter capacity
25 pcs. Empty Plastic Container, 5 5 pcs. Marking Pen
liter capacity
2 roll Plastic Tie box 5 pcs. Masking Tape, medium
1 unit **First Aid Kit 10 pcs. Rags
15 pcs. **Apron
**Note: Requirement for COC; but if registered as Full qualification, the item can be removed as it is already
listed in the list for Full qualification

5. RAISE ORGANIC HOGS

TOOLS:
Qty Units Description Qty Units Description
5 pcs. Bolo 2 pcs. Sprinklers, 5 liters
5 pcs. Broomstick 1 unit Step ladder 6 ft.
5 pcs. Plastic Pail (10 liter. capacity) 1 unit Tools Storage/cabinet
5 sets Basic Carpentry tools: 5 pc Shovel
-hammer
-chisel
-saw
-measuring tape
1 unit Knapsack sprayer, 16L cap 5 pcs Digging Bar/Blade
5 pc. Storage Container with cap,15 5 pcs Plastic cup, 1 liter capacity
liter capacity
1 unit Weighing scale, 10 kilos 1 pc Water container drum, 200L
capacity capacity
1 unit Weighing scale, 150 kilos 3 pc. Waste cans/bag
capacity
5 pcs. Shovel

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 Hog Feeds: starter 5 liters Various Concoctions/Extracts

15 kg Hog Feeds: grower 15 kg Organic Hog Feeds: finisher

5 heads 45-day old piglet 5 head 80-day old pig
8 Bag of Rice Hull or Corn Straw or 1 Bag of Farm Soil
20kgs Sawdust 50kgs
Soil
1 Bag of Sand 20 pc Bamboo poles
50kgs
10 liter Molasses 2 kg Monofilament Nylon#150
1 unit **First Aid Kit 15 pcs. **Apron
**Note: Requirement for COC; but if registered as Full qualification, the item can be removed as it is already
listed in the list for Full qualification

6. RAISE ORGANIC RUMINANTS

TOOLS:
11
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Qty Units Description Qty Units Description
5 pcs. Bolo 2 pcs. Sprinklers, 5 liters
5 pcs. Broomstick 1 unit Step ladder 6 ft.
5 pcs. Plastic Pail (10 liter. 1 unit Tools Storage/cabinet
capacity)
2 sets Basic Carpentry tools: 5 pc Shovel
-hammer
-chisel
-saw
-measuring tape
1 unit Knapsack sprayer, 16L cap 5 pc Digging Bar/Blade
5 pc. Storage Container with liter 5 pc Plastic cup, 1 liter capacity
capacity
1 unit Weighing scale, 10 kilos 3 pc. Waste cans/bag
capacity
1 unit Weighing scale, 150 kilos 5 pcs Sickle
capacity
1 pc Water container drum, 200L
capacity

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

MATERIALS:
Qty Unit Description Qty Unit Description
15 kg Goat Feeds: starter, grower, 5 liter Various Concoctions/Extracts
finisher
15 kg Goat Feeds: grower 15 kg Goat Feeds: finisher
4 head 45-day old Goat 4 head 80-day old Goat
8 Bags Rice Hull or Corn Straw or 1 Bag of Farm Soil
of Sawdust 50kgs
20kgs Soil
1 Bag of Sand 20 pcs Bamboo poles
50kgs
Soil
1 roll Plastic sheet 2 kg Monofilament Nylon#150
1 unit **First Aid Kit 10 pcs. Rags
25 pcs. **Apron
**Note: Requirement for COC; but if registered as Full qualification, the item can be removed as it is already
listed in the list for Full qualification

12
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
TRAINING FACILITIES:

ORGANIC AGRICULTURE PRODUCTION NCII

The size of the Organic Agriculture Production workshop must be suited on the
requirements of the competencies. The class size of 25 learners/trainees is reserved for the
teaching/ learning and circulation areas as follows:

SIZE IN TOTAL AREA IN

SPACE REQUIREMENT
METERS SQ. METERS
A. Building (permanent) 132
 Lecture Room 40
 Learning Resource Center 20
 Activity Room
-Workshop Area with sink 40
- Store Room 20
-Rest room with shower 3x4 12
(male, female & PWD
B. Experimental Farm 10,000.00 (1ha)
TOTAL 10,132
NOTE: Access to and use of equipment/facilities can be provided through cooperative arrangements
or MOA with other partner – companies/institutions.

TRAINER’S QUALIFICATIONS FOR ORGANIC AGRICULTURE PRODUCTION NCII

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 (NTTC I) in Organic
Agriculture Production NC II; and
 Must have at least 2 years’ industry experience within the last 5 years

INSTITUTIONAL ASSESSMENT

Institutional Assessment is undertaken by trainees to determine their achievement of

units of competency. A certificate of achievement is issued for each unit of competency.

13
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 MODULES OF INSTRUCTION

BASIC COMPETENCIES
21st Century

ORGANIC AGRICULTURE PRODUCTION NC II

14
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
B. Module of Instructions:

BASIC COMPETENCIES
UNITS OF COMPETENCY : PARTICIPATE IN WORKPLACE
COMMUNICATION

MODULE TITLE : PARTICIPATING IN WORKPLACE COMMUNICATION

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to obtain, interpret and convey information in
response to workplace requirements.

NOMINAL DURATION : 2hrs

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/ trainees will 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 Assessment
Contents Conditions Methodologies
Criteria Methods
1. Specific  Organization The students/  Group  Oral
relevant al policies trainees must discussion evaluation
information is  Effective be provided  Lecture  Written
accessed from communicati with the  Demonstrat examinatio
appropriate on following: ion n
sources.  Written  Writing  Observatio
2. Effective communicati materials n
questioning, on (pen &
active  Communicati paper)
listening and on  Referenc
speaking skills procedures es
are used to and systems (books)
gather and  Different  Manuals
convey modes of
information. communicati
3. Appropriate on
medium is  Medium of
used to communicati
transfer on
information  Flow of
and ideas. communicati
4. Appropriate on
non-verbal  Available
communicatio technology
n is used. relevant to
15
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
5. Appropriate the
lines of enterprise
communicatio and the
n with individual’s
superiors and work
colleagues are responsibiliti
identified and es 
followed.  Prepare
6. Defined different
workplace Types of
procedures for question
the location  Gather
and storage of different
information sources of
are used. information
7. Personal  Apply
interaction is storage
carried out system in
clearly and establishing
concisely. workplace
information
 Demonstrate
Telephone
courtesy

LO2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Team meetings Read: The  Group  Oral
are attended on  Written students/ discussion evaluation
time. notices and trainees  Lecture  Written
2. Own opinions instructions must be  Demonstrat examinatio
are clearly  Workplace provided with ion n
expressed and interactions the following:  Observatio
those of others and  Paper n
are listened to procedures  pencils/
without  instructions ball pen
interruption. on work  Referenc
3. Meeting inputs related e books
are consistent forms/docu  Manuals
with the ments
meeting  Perform
purpose and workplace
established duties
protocols. scenario
4. Workplace following
interaction is workplace
conducted in a instructions
courteous
manner
appropriate to
cultural
background and
authority in the
enterprise
procedures.

16
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
5. Questions
about simple
routine
workplace
procedures and
matters
concerning
conditions of
employment are
asked and
responded.
6. Meeting
outcomes are
interpreted and
implemented.

L03. COMPLETE RELEVANT WORK RELATED DOCUMENTS

17
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Assessment Contents Conditions Methodologi Assessment
Criteria es Methods
1. Ranges of Describe
 The students/  Group  Oral
forms relating
Communicatio trainees must discussion evaluation
to conditions of
n procedures be provided  Lecture  Written
employment and systems with the  Demonstrati examination
are completed
Read: following: on  Observation
accurately and
 Meeting  Paper  Role play
legibly. protocols  pencils/
 Nature of
2. Workplace data ball pen
is recorded onworkplace  Referenc
standard meetings e books
workplace  Workplace  Manuals
forms and interactions
documents.  Barriers of
3. Basic communication
mathematical Read
instructions on
process is used
for routine work related
calculations. forms/docume
4. Errors in nts
recording Practice:
 Estimate,
information on
forms/ calculate and
documents are record routine
identified andworkplace
rectified. measures
5. Reporting  Basic
mathematical
requirements to
superior are processes of
completed addition,
according to subtraction,
enterprise division and
guidelines. multiplication
Demonstrate
office activities
in:
 workplace
meetings and
discussions
scenario
 Perform
workplace
duties scenario
following
simple written
notices
 Follow simple
spoken
language
 Identify the
different Non-
verbal
communication
 Demonstrate
ability to relate
to people of
social range in
the workplace
 Gather and
provide
information in
response to
workplace
requirements 18
CBC – ORGANIC AGRICULTURE
 Complete work PRODUCTION NC II
UNITS OF COMPETENCY: WORK IN A TEAM ENVIRONMENT

MODULE TITLE : WORKING IN A TEAM ENVIRONMENT

MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes
required to relate in a work based environment.

NOMINAL DURATION : 2hrs

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Describe team role and scope.

LO2. Identify one’s role and responsibility within team

LO3. Work as a team member.

Details of Learning Outcomes:

LO1. DESCRIBE TEAM ROLE AND SCOPE.

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Role and  Discussion The students/  Lecture/  Role play
objective of the on team trainees must Discussion  Case
team is roles and be provided  Group study
identified. scope with the work  Written
2. Team Participate in following:  Individual test
parameters, the  Standard work
reporting discussion: operating  Role play
relationships  Definition of procedure
and Team (SOP) of
responsibilities  Difference workplace
are identified between  Job
from team team and procedure
discussions and group s
appropriate  Objectives  Client/
external and goals of supplier
sources. team instructio
 Locate ns
needed  Quality
information standards
from the  Organizat
different ional or
sources of external
information personnel

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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO2. IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN TEAM

Assessment Methodologie Assessment

Contents Conditions
Criteria s Methods
1. Individual roles Role play : The students/  Lecture/  Role play
and  individual trainees must Discussion  Written test
responsibilities role and be provided  Role play
within the team responsibilit with the
environment y following:
are identified..  Understandi  Standard
2. Roles and ng Individual operating
objectives of differences procedure
the team is (SOP) of
identified from Discussion on workplace
available gender  Job
sources of sensitivity procedures
information  Organizati
3. Team onal or
parameters, external
reporting personnel
relationships
and
responsibilities
are identified
based on team
discussions and
appropriate
external sources

20
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO3. WORK AS A TEAM MEMBER

Assessment Methodologie Assessment

Contents Conditions
Criteria s Methods
1. Effective and  Participate The students/  Lecture/  Role play
appropriate forms in group trainees must Discussion  Written test
of planning be provided  Role play
communications activities with the  Group
are used and  Role play : following: work
interactions Communicat  Standard
undertaken with ion protocols operating
team members  Participate procedure
based on in the (SOP) of
company discussion workplace
practices of standard  Job
2. Effective and work procedures
appropriate procedures  Organizati
contributions and onal or
made to practices external
complement personnel
team activities
and objectives,
based on
workplace
context
3. Protocols in
reporting are
observed
based on
standard
company
practices.
4. Contribute to
the
development of
team work
plans based on
an
understanding
of team’s role
and objectives.

21
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
UNITS OF COMPETENCY: SOLVE/ADDRESS GENERAL WORKPLACE PROBLEMS

MODULE TITLE : SOLVING/ADDRESSING GENERAL WORKPLACE

PROBLEMS

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to
apply problem-solving techniques to determine the origin of
problems and plan for their resolution. It also includes addressing
procedural problems through documentation, and referral.

NOMINAL DURATION : 2hrs

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Identify routine problems

LO2. Look for solutions to routine problems

LO3. Recommend solutions to problems

Details of Learning Outcomes:

LO1. IDENTIFY ROUTINE PROBLEMS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Routine  Current The students/  Group  Case
problems or industry trainees must discussion formulatio
procedural hardware be provided  Lecture n
problem areas and with the  Demonstra  Life
are identified. software following: tion narrative
2. Problems to be products  Standard  Role inquiry
investigated are and operating playing (interview
defined and services procedure )
determined.  Identify (SOP) of  Standardi
3. Current correctly workplace zed test
conditions of the industry  Job
the problem are maintenanc procedure
identified and e, service s
documented. and help  Client/
desk supplier
practices, instructio
processes ns
and  Quality
procedures standards
 Make use  Organizat
of the ional or
industry external
standard personnel
diagnostic
tools
 Share best
22
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 practices in
determining
basic
malfunction
s and
resolutions
to general
problems in
the
workplace
 Analyze
routine/proc
edural
problems

LO2. LOOK FOR SOLUTIONS TO ROUTINE PROBLEMS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Potential  Current The students/  Group  Case
solutions to industry trainees must discussion formulatio
problem are hardware be provided  Lecture n
identified. and software with the  Demonstra  Life
products and following: tion narrative
services  Standard  Role inquiry
 Identify operating playing (interview
correctly the procedure )
industry (SOP) of  Standardi
maintenance, workplace zed test
service and  Job
helpdesk procedure
practices, s
processes  Client/
and supplier
procedures instructio
2. Recommendati  Make use of ns
ons about the industry  Quality
possible standard standards
solutions are diagnostic  Organizat
developed, tools ional or
documented,  Share best external
ranked and practices in personnel
presented to determining
appropriate basic
person for malfunctions
decision. and
resolutions to
general
problems in
the
workplace
 Formulate
possible
solutions to
problems
and
document
23
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 procedures
for reporting

LO3. RECOMMEND SOLUTIONS TO PROBLEMS

Assessment Contents Conditions Methodologie Assessment

Criteria s Methods
1. Implementation  Standard The students/  Group  Case
of solutions are operating trainees must be discussio formulatio
planned. procedures provided with the n n
and following:  Lecture  Life
2. Evaluation of documenta  Standard  Demonstr narrative
implemented tion operating ation inquiry
solutions are processes procedure  Role (interview
planned (SOP) of playing )
workplace  Standardi
 Job zed test
procedures
 Client/
supplier
3. Recommended instructions
solutions are  Quality
documented and standards
submit to  Organization
appropriate al or external
person for personnel
confirmation.

UNITS OF COMPETENCY: DEVELOP CAREER AND LIFE DECISIONS

MODULE TITLE : DEVELOPING CAREER AND LIFE DECISIONS

MODULE DESCRIPTOR : This module covers the knowledge, skills, and attitudes in
managing one’s emotions, developing reflective practice, and
boosting self-confidence and developing self-regulation.

NOMINAL DURATION : 2hrs

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Manage one’s emotion

24
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO2. Develop reflective practice

LO3. Boost self-confidence and develop self-regulation

Details of Learning Outcomes:

LO1. MANAGE ONE’S EMOTION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Self-  self- The students/  Discussion Demonstrati
management management trainees must  Interactive on or
strategies are strategies that be provided Lecture simulation
identified. assist in with the  Brainstorming with oral
2. Skills to work regulating following:  questioning
independently behavior and  Standard Demonstration  Case
and to show achieving operating  Role-playing problems
initiative, to be personal and procedure involving
conscientious, learning goals (SOP) of workplace
and persevering  enablers and workplace diversity
in the face of barriers in  Job issues
setbacks and achieving procedure
frustrations are personal and s
developed career goals  Client/
3. Techniques for Identify supplier
effectively techniques in instructio
handling handling ns
negative negative  Quality
emotions and emotions and standards
unpleasant unpleasant Organizational
situation in the situation in the or external
workplace are workplace personnel
examined. such as
frustration,
anger, worry,
anxiety, etc.
 Manage
properly one’s
emotions and
recognize
situations that
cannot be
changed and
accept them
and remain
professional
 Recall
instances that
demonstrate
self- discipline,
working
independently
and showing
initiative to
achieve
personal and
25
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 career goals
 Share
experiences
that show
confidence,
and resilience
in the face of
setbacks and
frustrations
and other
negative
emotions and
unpleasant
situations in
the workplace

LO2. DEVELOP REFLECTIVE PRACTICE

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Personal  Strategies to The students/  Small Group Demonstrati
strengths and improve one’s trainees must Discussion on or
achievements, attitude in the be provided  Interactive simulation
based on workplace with the Lecture with oral
selfassessment  Gibbs’ following:  Brainstorming questioning
strategies and Reflective  Standard   Case
teacher feedback Cycle/Model operating Demonstration problems
are contemplated. (Description, procedure  5 Role-playin involving
2. Progress when Feelings, (SOP) of g workplace
seeking and Evaluation, workplace diversity
responding to Analysis,  Job issues
feedback from Conclusion, procedure
teachers to assist and Action s
them in plan)  Client/
consolidating

26
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
strengths,  Use basic supplier
addressing SWOT instructio
weaknesses and analysis as ns
fulfilling their self-  Quality
potential are assessment standards
monitored strategy Organizational
3. Outcomes of  Develop or external
personal and reflective personnel
academic practice
challenges by through
reflecting on realization of
previous problem limitations,
solving and likes/ dislikes;
decision making through
strategies and showing of
feedback from self-
peers and teachers confidence
are predicted.  Self-
acceptance
and being able
to accept
challenges

LO3. BOOST SELF-CONFIDENCE AND DEVELOP SELF-REGULATION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Efforts for Components The students/  Small Group Demonstrati
continuous self- of self- trainees must Discussion on or
improvement are regulation be provided  Interactive simulation
demonstrated. based on Self- with the Lecture with oral
2. Counter- Regulation following:  Brainstorming questioning
productive Theory (SRT)  Standard   Case
tendencies at work  Personality operating Demonstration problems
are eliminated. development procedure  5 Role-playin involving
3. Positive outlook concepts (SOP) of g workplace
in life are  Cite self-help workplace diversity
maintained. concepts (e.  Job issues
g., 7 Habits by procedure
Stephen s

27
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Covey,  Client/
transactional supplier
analysis, instructio
psychospiritua ns
l concepts)  Quality
 Effective standards
communicatio Organizational
n skills – or external
reading, personnel
writing,
conversing
skills
Affective
skills –
flexibility,
adaptability,
etc.
 Determine
strengths and
weaknesses

UNITS OF COMPETENCY: CONTRIBUTE TO WORKPLACE INNOVATION

MODULE TITLE : CONTRIBUTING TO WORKPLACE INNOVATION

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to
apply problem-solving techniques to determine the origin of
problems and plan for their resolution. It also includes addressing
procedural problems through documentation, and referral.

NOMINAL DURATION : 2hrs

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Identify opportunities to do things better

28
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO2. Discuss and develop ideas with others

LO3. Integrate ideas for change in the workplace

Details of Learning Outcomes:

LO1. IDENTIFY OPPORTUNITIES TO DO THINGS BETTER

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Opportunities for  Different The students/  Interactive Psychologic
improvement are roles of trainees must Lecture al and
identified individuals in be provided  Appreciative behavioral
proactively in own contributing to with the Inquiry Interviews
area of work doing things following: Demonstration Performance
2. Information are better in the  Standard  Group work Evaluation
gathered and workplace operating  Life
reviewed which  Positive procedure Narrative
may be relevant to impacts and (SOP) of Inquiry
ideas and which challenges in workplace  Review of
might assist in innovation  Job portfolios of
gaining support for  Types of procedure evidence and
idea. changes and s third-party
levels of  Client/ workplace
participation in supplier reports of on-
the workplace instructio the job
 7 habits of ns performance.
highly  Quality Standardize
effective standards d assessment
people Organizational of character
or external strengths and
personnel virtues
applied

LO2. DISCUSS AND DEVELOP IDEAS WITH OTHERS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. People who  Different The students/  Interactive Psychologic
could provide roles of trainees must Lecture al and
input to ideas for individuals in be provided  Appreciative behavioral
improvements contributing to with the Inquiry Interviews
are identified. doing things following: Demonstration Performance
2. Ways of better in the  Standard  Group work Evaluation
approaching workplace operating  Life
people to begin  Positive procedure Narrative
sharing ideas are impacts and (SOP) of Inquiry
selecte challenges in workplace  Review of
3. Meeting is set innovation  Job portfolios of
with relevant  Types of procedure evidence and
people. changes and s third-party
4. Ideas for follow levels of
29
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 up are review and participation in  Client/ workplace
selected based the workplace supplier reports of on-
on feedback  7 habits of instructio the job
5. Critical inquiry highly ns performance.
method is used to effective  Quality Standardize
discuss and people standards d assessment
develop ideas Organizational of character
with others. or external strengths and
personnel virtues
applied
LO3. INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Critical inquiry  Different The students/  Interactive Psychologic
method is used to roles of trainees must Lecture al and
integrate different individuals in be provided  Appreciative behavioral
ideas for change contributing to with the Inquiry Interviews
of key people doing things following: Demonstration Performance
2. Summarizing, better in the  Standard  Group work Evaluation
analyzing and workplace operating  Life
generalizing skills  Positive procedure Narrative
are used to impacts and (SOP) of Inquiry
extract salient challenges in workplace  Review of
points in the pool innovation  Job portfolios of
of ideas.  Types of procedure evidence and
3. Reporting skills changes and s third-party
are likewise used levels of  Client/ workplace
to communicate participation in supplier reports of on-
results the workplace instructio the job
4. Current Issues  7 habits of ns performance.
and concerns on highly  Quality Standardize
the systems, effective standards d assessment
processes and people Organizational of character
procedures, as or external strengths and
well as the need personnel virtues
for simple applied
innovative
practices are
identified.
UNITS OF COMPETENCY: PRESENT RELEVANT INFORMATION

MODULE TITLE : PRESENTING RELEVANT INFORMATION

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to
present data/information appropriately.

NOMINAL DURATION : 2hrs

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Gather data/ information

LO2. Assess gathered data/ information

30
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO3. Record and present information

Details of Learning Outcomes:

LO1. GATHER DATA/ INFORMATION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Evidence, facts Organizational The  Group  Oral
and information protocols following discussion evaluation
are collected. Confidentiality resources Lecture Written Test
2. Evaluation, terms and accuracy are Demonstration  Observation
of reference and  Computing for needed:  Role Play Presentation
conditions are expenses and
reviewed to  Record
possible
determine Book
earnings
whether  Legislation,
 Ballpen
data/information policy and  Calculator
falls within project procedures  Data
scope. relating to the analysis
conduct of procedure
evaluations  Legislatio
n Policy
and
procedure

LO2. ASSESS GATHERED DATA/ INFORMATION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Validity of data/ Evaluation of The following  Group  Oral
information is gathered resources are discussion evaluation
assessed. information needed: Lecture Written Test
2. Analysis using basic Demonstration  Observation
techniques are mathematical
 Record
Book  Role Play Presentation
applied to assess operation Practical
data/ information Organization  Ballpen
exercises
3. Trends and al values,  Calculator
anomalies are ethics and  Data
identified. codes of analysis
4. Data analysis conduct procedure
techniques and  Trends and  Legislation
procedures are
31
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 documented anomalies Policy and
5. Recommendation procedure
s are made on
areas of possible
improvement.

LO3. RECORD AND PRESENT INFORMATION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Studied data/ Reporting The following  Group  Oral
information are requirements resources are discussion evaluation
recorded. to a range of needed: Lecture Written Test
2. Recommendation audiences Demonstration  Observation
s are analysed for  Record
  Role Play Presentation
action to ensure Book
Recommendat Practical
they are ions for  Ballpen
exercises
compatible with possible  Calculator
the project’s improvements  Data
scope and terms  Comparison analysis
of reference. of interim and procedure
3. Interim and final final reports’  Legislation
reports are outcomes Policy and
analysed and procedure
outcomes are
compared to the
criteria establish
4. Findings are
presented to
stakeholders

UNITS OF COMPETENCY: PRACTICE OCCUPATIONAL SAFETY AND HEALTH

POLICIES AND PROCEDURE

MODULE TITLE : PRACTICING OCCUPATIONAL SAFETY AND HEALTH

POLICIES AND PROCEDURE

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to
identify OSH compliance requirements, prepare OSH requirements
for compliance, perform tasks in accordance with relevant OSH
policies and procedures

NOMINAL DURATION : 2hrs

SUMMARY OF LEARNING OUTCOMES:

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

32
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO1. Identify OSH compliance requirements

LO2. Prepare OSH requirements for compliance

LO3. Perform tasks in accordance with relevant OSH policies and procedures

Details of Learning Outcomes:

LO1. IDENTIFY OSH COMPLIANCE REQUIREMENTS

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
[Link] OSH  Hierarchy of The students/  Group Written Test
requirements, Controls trainees must discussion Demonstrati
regulations,  Hazard be provided Lecture on
policies and Prevention with the  Observation
procedures are and Controls following:  Interviews /
identified in  Work  Workplace Questioning
accordance with Standards and  Personal
workplace Procedures protective
policies and  Personal equipment
procedures. Protective (PPE)
[Link] activity Equipment  Learning
nonconformities guides
are conveyed to  Hand-outs
appropriate  Organizatio
personnel. nal safety
[Link] preventive and health
and control protocol
requirements  OHS
are identified in indicators
accordance with  Threshold
OSH work limit value
policies and
 Hazards/
procedures
risk
identificatio
n and
control
 CD’s, VHS
tapes,
transparen
cies

LO2. PREPARE OSH REQUIREMENTS FOR COMPLIANCE

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. OSH work  Identification The students/  Group Written Test
activity material, of required trainees must discussion Demonstrati
tools and safety be provided Lecture on
equipment materials, with the  Observation
requirements are tools and following:  Interviews /
identified in equipment  Workplace Questioning
accordance with
33
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 workplace policies  Handling of  Personal
and procedures. safety control protective
2. Required OSH resources equipment
materials, tools (PPE)
and equipment are  Learning
acquired in guides
accordance with  Hand-outs
workplace policies  Organizatio
and procedures nal safety
3. Required OSH and health
materials, tools protocol
and equipment are  OHS
arranged/ placed indicators
in accordance with  Threshold
OSH work limit value
standards  Hazards/
risk
identificatio
n and
control
 CD’s, VHS
tapes,
transparen
cies

LO3. PERFORM TASKS IN ACCORDANCE WITH RELEVANT OSH POLICIES AND

PROCEDURES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
[Link] OSH General OSH The students/  Group Written Test
work Standards and trainees must discussion Demonstrati
procedures are Principles be provided Lecture on
identified in Performing with the  Observation
accordance industry following:  Interviews /
with workplace related work  Workplace Questioning
policies and activities in  Personal
procedures accordance protective
[Link] Activities with OSH equipment
are executed in Standards (PPE)
accordance  Learning
with OSH work guides
standards.  Hand-outs
[Link]-compliance  Organizatio
work activities
34
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 are reported to nal safety
appropriate and health
personnel. protocol
 OHS
indicators
 Threshold
limit value
 Hazards/
risk
identificatio
n and
control
 CD’s, VHS
tapes,
transparen
cies

UNITS OF COMPETENCY: EXERCISE EFFICIENT AND EFFECTIVE

SUSTAINABLE PRACTICES IN THE WORKPLACE

MODULE TITLE : EXERCISING EFFICIENT AND EFFECTIVE SUSTAINABLE

PRACTICES IN THE WORKPLACE

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitude to identify
the efficiency and effectiveness of resource utilization, determine
causes of inefficiency and/or ineffectiveness of resource utilization
and Convey inefficient and ineffective environmental practices.

NOMINAL DURATION : 2hrs

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the students/ trainees will be able to:
LO1. Identify the efficiency and effectiveness of resource utilization

LO2. Determine causes of inefficiency and/or ineffectiveness of resource utilization

35
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO3. Convey inefficient and ineffective environmental practices

Details of Learning Outcomes:

LO1. IDENTIFY THE EFFICIENCY AND EFFECTIVENESS OF RESOURCE

UTILIZATION
Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Required Environment The students/  Group Written Test
resource utilization al Policies trainees must discussion Demonstrati
in the workplace is coherence is be provided Lecture on
measured using achieved with the Simulation  Observation
appropriate Necessary following: Demonstration  Interviews /
techniques. Skills in  Workplace Questioning
2. Data are response to  Learning
recorded in changing guides
accordance with environmental  Environment
workplace policies needs al policies
protocol. - Waste Skills Hand-outs
3. Recorded data - Energy Record
are compared to Skills - Water Book
determine the Skills - Ballpen
efficiency and Building Skills
effectiveness of - Transport
resource utilization Skills -
according to Material Skill
established
environmental
work procedures

LO2. DETERMINE CAUSES OF INEFFICIENCY AND/OR INEFFECTIVENESS OF

RESOURCE UTILIZATION

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Potential causes Environment The students/  Group Written Test
of inefficiency al Protection trainees must discussion Demonstrati
and/or and Resource be provided Lecture on
ineffectiveness are Efficiency with the Demonstration  Observation
listed Targets following:  Interviews /
2. Causes of Analysis on  Workplace Questioning
inefficiency and/or the Relevant  Learning
ineffectiveness are Work guides
identified through Procedure  Environment
deductive al policies
reasoning Hand-outs
3. Identified causes Record
of inefficiency Book
and/or Ballpen
ineffectiveness are
validated thru
36
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 established
environmental
procedures

LO3. CONVEY INEFFICIENT AND INEFFECTIVE ENVIRONMENTAL PRACTICES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
1. Efficiency and Training The students/  Group Written Test
effectiveness needs and trainees must discussion Demonstrati
of resource usage of be provided Lecture on
utilization are environment with the Demonstration  Observation
reported to friendly following: Role Playing  Interviews /
appropriate methods and  Workplace Questioning
personnel. technologies  Learning
2. Concerns Identification guides
related of  Environment
resource environmental al policies
utilization are corrective Hand-outs
discussed with actions Record
appropriate Practicing Book
personnel Environment Ballpen
3. Feedback on Awareness
information/
concerns
raised are
clarified with
appropriate
personnel

UNITS OF COMPETENCY: PRACTICE ENTREPRENEURIAL SKILLS IN THE

WORKPLACE

MODULE TITLE : PRACTICING ENTREPRENEURIAL SKILLS IN THE

WORKPLACE

MODULE DESCRIPTOR : This module covers the outcomes required to apply entrepreneurial
workplace best practices and implement cost-effective operations.

NOMINAL DURATION : 2hrs

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Apply entrepreneurial workplace best practices

LO2. Communicate entrepreneurial workplace best practices

LO3. Implement cost-effective operation

37
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
Details of Learning Outcomes:

LO1. APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES

Assessment Contents Conditions Methodolog Assessment
Criteria ies Methods
1. Good practices Best The students/ Discussion/ Written Test
relating to entrepreneuria trainees must be Lecture  Interview
workplace l practices provided with the Interview
operations are Quality following:
observed and procedures  Workplace
selected following and practices  Learning guides
workplace policy.  Cost  entrepreneurial
2. Quality consciousness attitudesHand-
procedures and in resource outs
practices are utilization Record Book
complied with Ballpen
according to Calculator
workplace
Quality
requirements
Procedure
3. Cost-conscious
Manual
habits in resource
judicious use of
utilization are
workplace
applied based on
tools,
industry standards
equipment and
materials

LO2. COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST PRACTICES

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
[Link] good Discussion The students/ Discussion/ Written Test
practices on trainees must Lecture  Interview
relating to communicatin be provided
workplace g with the
operations are entrepreneuria following:
communicated l workplace  Workplace
to appropriate best practices  Learning
person guides
[Link] quality  entrepreneuri
procedures and al
practices are attitudesHa
communicated nd-outs
to appropriate Record
person. Book
[Link]-conscious Ballpen
habits in Calculator
resource Quality
utilization are
Procedure
communicated
Manual
based on
judicious use of
industry
workplace
standards
tools,
equipment and
materials

LO3. IMPLEMENT COST-EFFECTIVE OPERATIONS

Assessment Contents Conditions Methodologies Assessment
38
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Criteria Methods
1. Preservation Apply The students/ Discussion/ Written Test
and preservation, trainees must Lecture  Interview
optimization of optimization be provided Interview
workplace and judicious with the
resources is use of following:
implemented workplace  Workplace
in accordance resources  Learning
with enterprise guides
policy  entrepreneuri
2. Judicious use al
of workplace attitudesHa
tools, nd-outs
equipment and Record
materials are Book
observed Ballpen
according to Calculator
manual and
Quality
work
Procedure
requirements.
Manual
3. Constructive
judicious use of
contributions
workplace
to office
tools,
operations are
equipment and
made
materials
according to
enterprise
requirements.
4. Ability to work
within one’s
allotted time
and finances is
sustained.

MODULES OF INSTRUCTION

COMMON COMPETENCIES
39
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 ORGANIC AGRICULTURE PRODUCTION NC II

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. 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:

40
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO1. DETERMINE AREAS OF CONCERN FOR SAFETY MEASURES

Assessment Contents Conditions Methodologies Assessment

Criteria Methods
[Link] tasks are Work tasks in The students/  Lecture  Written
identified in line farm trainees must  Discussion examination 
with farm operations be provided with  Incomplete Interview
operations. Safety the following: worksheet Oral
[Link] for safety measures in a  Learning  Power point questioning
measures are workplace elements presentation 
determined in during farm  Service  Video Demonstratio
line with farm operations manual presentation n
operations Farm  Organization  Role playing
[Link] for safety operations al manuals
measures are situations and
determined in period when to
line with farm observe safety
operations  Tools,
[Link] materials and
tools, materials outfits to be
and outfits are used
prepared in line Tools,
with job materials and
requirements. outfits for the
farm operation

LO2. APPLY APPROPRIATE SAFETY MEASURES

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
[Link] and Uses and The students/  Lecture  Written
materials are functions of trainees must  Discussion examination
used according tools and be provided with  Incomplete  Interview
to specifications materials the following: worksheet Oral
and procedures. Procedures  Learning  Power point questioning
[Link] are worn of wearing elements presentation Demonstrati
according to personal  Service  Video on
farm protective manual presentation
requirements. equipment  Organization  Role playing
[Link]/shelf  Effectivity, al manuals
life/expiration of shelf life and
materials are expirations of
strictly observed. materials to be
[Link] used
procedures are Emergency
known and procedures
followed to and hazards in
ensure a safe a farm
work workplace
requirement  Tools,
[Link] in the materials and
41
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 workplace are outfits to be
identified and used
reported in line Tools,
with farm materials and
guidelines. outfits for the
farm operation

LO3. SAFEKEEP /DISPOSE TOOLS, MATERIALS AND OUTFIT

Assessment Contents Conditions Methodologies Assessment
Criteria Methods
1. Used tools and  Cleaning The students/  Lecture  Written
outfit are cleaned and storing trainees must  Discussion examination 
after use and procedures of be provided with  Incomplete Interview
stored in the used tools the following: worksheet Oral
designated areas. and outfit  Learning  Power point questioning
2. Unused materials Labelling and elements presentation Demonstrati
are properly storing  Service  Video on
labeled and procedures for manual presentation
stored according unused  Organization  Role playing
to manufacturer’s materials al manuals
recommendation -proper
and farm wastes
requirements disposal
3. Waste materials Clean and
are disposed store used
according to tools and outfit
manufacturers, and Label and
government and store unused
farm materials
requirements Dispose
waste
materials

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

Details of Learning Outcomes:

42
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO1. SELECT AND USE FARM TOOLS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
[Link] farm  Farm The students/  Self-paced/  Oral/Written
tools are identified equipment trainees must modular Interviews
according to o Motorized be provided  Lecture/  Direct
requirements/ use equipment with the Discussion Observation
[Link] tool are o Electrical following:  Interaction  Practical
checked for faults equipment  Engine  Practical Demonstration
and defective tools  Farm tools  Pump Demonstration
are reported in o Power tools  Generator  Visit/tour
accordance with o Handheld  Sprayer
farm procedures tools  Sickle
[Link] tools  Safety  Cutter
and equipment are practices  Weighing
safely used during scale
according to job operations  Hand tools
requirements and of farm  Measuring
manufacturers’ equipment tools
conditions
 Garden
tools
 Manuals in
using farm
tools and
equipment

LO2. SELECT AND OPERATE FARM EQUIPMENT

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Appropriate  Manual of The students/  Self-paced/  Oral/Written
farm farm trainees must modular Interviews
equipment are equipment be provided  Lecture/  Direct
identified and with the Discussion Observation
2. Instructional specifications following:  Interaction  Practical
manual of farm  Parts and  Engine  Practical Demonstration
tools and functions of  Pump Demonstration
equipment are farm tools  Generator  Visit/tour
carefully read and  Sprayer
prior to equipment  Sickle
operation  Pre-operation  Cutter
3. Pre-operation and check-up  Weighing
check-up is  Safety scale
conducted in practices in  Hand tools
line with using farm  Measuring
manufacturers’ tools and tools
manual equipment  Garden
4. Faults in farm  Calibration tools
equipment are and use of
identified and  Tires
farm
reported in line  Break fluid
equipment
43
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 with farm  Fuel, oil,
procedures water and
5. Farm lubricants
equipment are  Battery
used according  Manual in
to its function using farm
6. Safety tools and
procedures are equipment
followed

44
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO3. PERFORM PREVENTIVE MAINTENANCE

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Tools and  Preventive The students/  Self-paced/  Oral/Written
equipment are maintenan trainees must modular Interviews
cleaned ce be provided  Lecture/  Direct
immediately  Types of with the Discussion Observation
after use in line farm tools following:  Interaction  Practical
with farm and  Engine  Practical Demonstration
procedures equipment  Pump Demonstration
 Safety  Generator  Visit/tour
2. Routine check- measures  Sprayer
up and and  Sickle
maintenance practices  Cutter
are performed  Upkeep of  Weighing
equipment scale
 Hand tools
 Measuring
tools
3. Tools and  Garden
equipment are tools
stored in  Tires
designated  Break fluid
areas in line  Fuel, oil,
farm water and
procedures lubricants
 Battery
 Manual in
using farm
tools and
equipment

45
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
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

Details of Learning Outcomes:

LO1. PERFORM ESTIMATION

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Job  Problem The students/  Self-paced/  Oral/Written
requirements are solving trainees must modular examination
identified from procedures be provided  Lecture/  Practical
written or oral  Basic with the Discussion exercise
communications mathemati following:  Interaction
2. Quantities of cal  Pen/pencil  Practical
materials and operations  Paper Exercise
resources required  Sample
to complete a work problems
task are estimated
3. Time needed to
complete a work
activity is estimated
4. Accurate
estimate for work
completion are
made
5. Estimate of
materials and
resources are
reported to
appropriate person

46
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO2. PERFORM BASIC WORKPLACE CALCULATIONS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Calculations to  Basic The students/  Self-paced/  Oral/Written
be made are mathematic trainees must modular examination
identified al be provided  Lecture/  Practical
according to job operations with the Discussion exercise
requirements  Systems of following:  Interaction
2. Correct method measurem  Pen/pencil  Practical
of calculation is ent  Calculator Exercise
determined  Units of  Paper
3. Systems and measurem  Reference
units of ent materials
measurement  Conversion  Sample
to be followed of units problems/
are ascertained  Fractions worksheets
4. Calculations and  Conversion
needed to decimals table
complete work  Percentage
task are s and ratios
performed  Basic
using the four accounting
basic principles
mathematical and
operations procedures
5. Appropriate
operations are
used to comply
with the
instruction
6. Result obtained
is reviewed and
thoroughly
checked

47
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
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

Details of Learning Outcomes:

LO1. CARRY OUT INVENTORY ACTIVITIES

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Calculations to  Basic The students/  Self-paced/  Oral/written
be made are mathemati trainees must modular examination
identified cal be provided  Lecture/  Practical
according to job operations with the discussion exercise
requirements  Systems of following:  Interaction  Practical
2. Correct measurem  Pen/pencil  Practical demonstration
method of ent  Calculator exercise
calculation is  Units of  Paper  Computation
determined measurem  Reference
3. Systems and ent materials
units of  Conversion  Sample
measurement of units problems/
to be followed  Fractions worksheets
are ascertained and  Conversion
4. Calculations decimals table
needed to  Percentag
complete work es and
task are ratios
performed  Basic
using the four accounting
basic principles
mathematical and
operations

48
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 5. Appropriate procedures
operations are
used to comply
with the
instruction
6. Result obtained
is reviewed and
thoroughly
checked

LO2. MAINTAIN PRODUCTION RECORDS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Calculations to  Basic The students/  Self-paced/  Oral/written
be made are mathematic trainees must modular examination
identified al be provided  Lecture/  Practical
according to job operations with the discussion exercise
requirements  Systems of following:  Interaction  Practical
2. Correct method measureme  Pen/pencil  Practical demonstration
of calculation is nt  Calculator exercise
determined  Units of  Paper  Computation
3. Systems and measureme  Reference
units of nt materials
measurement to  Conversion  Sample
be followed are of units problems/
ascertained  Fractions worksheets
4. Calculations and  Conversion
needed to decimals table
complete work  Percentage
task are s and ratios
performed using  Basic
the four basic accounting
mathematical principles
operations and
5. Appropriate procedures
operations are
used to comply
with the
instruction
6. Result obtained
is reviewed and
thoroughly
checked

LO3. PREPARE FINANCIAL RECORDS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Calculations to  Basic The students/  Self-paced/  Oral/written
be made are mathemati trainees must modular examination
identified cal be provided  Lecture/  Practical
according to with the
49
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 job operations following: discussion exercise
requirements  Systems of  Pen/pencil  Interaction  Practical
2. Correct measurem  Calculator  Practical demonstration
method of ent  Paper exercise
calculation is  Units of  Reference  Computation
determined measurem materials
3. Systems and ent  Sample
units of  Conversion problems/
measurement of units worksheets
to be followed  Fractions  Conversion
are and table
ascertained decimals
4. Calculations  Percentage
needed to s and
complete work ratios
task are  Basic
performed accounting
using the four principles
basic and
mathematical procedures
operations
5. Appropriate
operations
are used to
comply with
the instruction
6. Result
obtained is
reviewed and
thoroughly
checked

50
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
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

Details of Learning Outcomes:

LO1. SEEK INFORMATION ON THE INDUSTRY

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Sources of  Informatio The students/  Self paced/  Written/oral
information on n sources trainees must modular examination
the industry Media be provided  Demonstration  Practical
are correctly Referenc with the  Small group demonstratio
identified and e book following: discussion n
accessed Libraries  Proper  Distance
2. Specific Union hygiene education
information on Industry procedure
sector of work associatio manuals
is accessed n  Internet
and updated. Internet
 Personal
Personal
computer
observati
on  Reference
book
 Industry
journals

51
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO2. UPDATE CONTINUOUSLY RELEVANT INDUSTRY KNOWLEDGE

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Updated  Informatio The students/  Self paced/  Written/oral
knowledge is n sources trainees must modular examination
shared with - Media be provided  Demonstration  Practical
customer and - Libraries/ with the  Small group demonstratio
colleagues reference following: discussion n
book  Internet  Distance
2. Formal and - Union/  Personal education
informal industry computer
research is use associatio
 Reference
to update n
book
general - Internet
knowledge of  Legislatio
the industry n that
affects
the
industry

52
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 MODULES OF INSTRUCTION

CORE COMPETENCIES

ORGANIC AGRICULTURE PRODUCTION NC II

53
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
UNITS OF COMPETENCY : RAISE ORGANIC CHICKEN

MODULE TITLE : RAISING ORGANIC CHICKEN

MODULE DESCRIPTION : 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, and manage health and
growth of chicken and harvesting activities.

SUGGESTED DURATION : 30 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Select healthy stocks and suitable housing

LO2. Install cage/ housing equipment

LO3. Feed chicken

LO4. Grow and Harvest chicken

Details of Learning Outcomes:

LO1. SELECT HEALTHY STOCKS AND SUITABLE HOUSING

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Breed/strains are •Different Tools •Lecture and •Written
identified as per Breeds of - waste hands-on examination
PNS-Organic chicken cans/bag •Demonstratio •Demonstratio
Agriculture- - Waterer n n of practical
Livestock and •Criteria/ /drinker, 1L •Video skills
GAHP Guidelines Indicator of capacity Presentation •Direct
2. Healthy chicks healthy
are selected - Feeding observation
based on chicks Through •Interview/
industry based on - shovel Questioning
acceptable industry -Plastic pail
indicator for acceptable
healthy chicks in PNS- Equipment
3. Suitable site for Organic -Wheel
chicken house Agriculture- borrow
are determined Livestock -Temporary
based on PNS and GAHP Shed
recommendations

54
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
4. Chicken house Guidelines
design is Materials
prepared based •Characteris - Feeds:
PNS tics of a starter
recommendations
suitable site - Net, #10
5. House mesh size
equipment • Housing - Rice hull
installation design designs and - Farm soil
is prepared in line housing - Sand
with PNS
equipment - Bamboo
recommendation
and actual
Poles
scenario. STEM - Chicks/en
Category -first aid kit

SCIENCE
• Different Training
Breeds of Materials
chicken - PPEs

• Criteria Training
/Indicator of equipment:
healthy - LCD
- computer/
chicks Laptop
based on - printer
industry
acceptable
in PNS-
Organic
Agriculture-
Livestock
and GAHP
Guidelines
•Characteris
tics of a
suitable site

TECHNOLO
GY
•Selection of
healthy
chicks
based on
industry
acceptable
in PNS-
Organic
Agriculture-
Livestock
55
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 and GAHP
Guidelines
•Characteris
tics of a
suitable site

ENGINEERI
NG
• Housing
designs and
housing
equipment

MATH
 • Housing
designs
and
housing
equipmen
t

LO2. SET-UP CAGE EQUIPMENT

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. House •Proper use Tools •Lecture •Demonstrat
equipment are of carpentry - Bolo •Video ion
installed in line and electrical - broomstick presentation •Written
with housing tools - sprinkler •Lakbay Aral examination
equipment
- carpentry •Demonstratio •Questionin
installation
design
•Local tools n g (oral)
Materials for - waste •Brainstorming
chicken cans/bag
2. Bedding House. - Waterer
materials are /drinker, 1L
secured based •Bedding capacity
on availability in preparation - Feeding
the locality Through
3. Bedding is •Set up - shovel
prepared in
Brooding -Plastic pail
accordance with
housing
facility and -Step Ladder
equipment space
housing design requirements
4. Brooding Equipment
facility is set-up STEM -Wheel borrow
in accordance Category -Temporary
with the housing Shed
equipment SCIENCE
installation Amount of Materials
design. light and - Feeds: starter
temperature - Net, #10

56
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 requirements mesh size
for chicks. - Rice hull
- Farm soil
Technology - Sand
Set up - Various
Brooding concoction
facility and - Bamboo
space Poles
requirement. -first aid kit

ENGINEERIN Training
G materials
- PPEs
•Proper use
of carpentry Training
•Set up equipment:
Brooding - LCD
facility and - computer/
space Laptop
requirement. - printer
Environment
al
•Bedding
preparation.

MATH
•Ratio and
proportion
(Bedding
preparation).
 • Applying
metric
system
and area
(Brooding
facility and
space
requireme
nt).

LO3. FEED CHICKEN

Assessment Methodologi Assessment

Contents Conditions
Criteria es Methods
1. Suitable feed •Principles of Tools •Lecture •Demonstrat
materials are feeding - Knives •Demonstrat ion
selected based -Locally ion •Questioning
on availability •Preparation of available for (oral)
in the locality
57
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 and nutrient feeds feeds •Written
requirements (leguminous examination
of chicken •Feed plants, root 
2. Feed materials recording and crops, egg
are prepared inventory shells, tubers,
following management banana, etc.)
enterprise
prescribed - Container for
•Principles of 5S feed
formulation and 3Rs
3. Animals are preparations
fed based on - chopping
feeding
STEM board
management Category - weighing
program scale
4. Feeding is SCIENCE - Waterer
monitored •Principles of /drinker, 1L
following feeding capacity
enterprise - Feeding
procedure TECHNOLOGY Through
Preparation of - container for
feeds concoctions
ENVIRONMENTAL
Equipment
•Principles of 5S
-Wheel borrow
•Principles of -Temporary
3Rs Shed
MATH Materials
•Preparation of - Feeds: starter
feeds - Feeds: Grower
- Feeds: finisher
•Feed - Various
recording and concoction
inventory
management Training
materials
- PPEs

Training
equipment:
- LCD
- computer/
Laptop
- printer

LO4. GROW AND HARVEST CHICKEN

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Growth rate is •Growth rate Tools •Lecture •Demonstrat
monitored monitoring as - Bolo •Demonstratio ion
based on per PNS for - broomstick n •Questionin
enterprise
58
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 procedures Organic - sprinkler Video g (oral)
2. Health care Agriculture– - waste presentation •Observatio
program are Livestock cans/bag n
implemented - shovel 
based on •Health care -Plastic pail
enterprise
management
procedures
3. Sanitation and
as per Animal Equipment
cleanliness Welfare Act -Wheel
program are and GAHP borrow
implemented -Temporary
based on •Health Care Shed
enterprise program
procedure (Deworming & Materials
4. Organic waste Vitamins/mine - Various
for fertilizer ral concoction
formulation are supplementati -first aid kit
collected. on using
5. Suitable chicken
concoctions Training
for harvest are
selected based
materials
on market •Dealing with - PPEs
specifications. organic waste
and proper Training
6. Production waste equipment:
record is
disposal - LCD
accomplished
according to - computer/
enterprise •Sanitation Laptop
procedure. and - printer
Cleanliness
program

•Market
specifications

• Principles of
5s and 3Rs

•Records
keeping and
filling

STEM
Category

TECHNOLOGY
•Growth rate
monitoring as
per PNS for
Organic
Agriculture–
Livestock

Environmental
•Sanitation
59
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 and
Cleanliness
program
(Routinary
Activity)
• Cleaning
• Application
of beneficial
micro-
organism
• Collection of
manure
•Dealing with
organic waste
and proper
waste
disposal
•Animal
Manure
•Waste/Rotten
vegetables
and fruits

Mathematics
•Batch
recording and
monitoring
•Market
specifications
•Records
keeping and
filling
•Health care
program

 •Deworming

UNITS OF COMPETENCY : PRODUCE ORGANIC VEGETABLES

MODULE TITLE : PRODUCING ORGANIC VEGETABLES

MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
required to establish nursery, plant seedlings, perform plant

60
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 care activities and perform harvest and post harvest
activities.

SUGGESTED DURATION : 24 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Establish Nursery

LO2. Plant Seedlings

LO3. Perform Plant Care Activities and management

LO4. Perform Harvest and Post-Harvest Activities

Details of Learning Outcomes:

LO1. ESTABLISH NURSERY

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Seeds are •Germination Tools and Demonstration •Direct
selected in testing materials •Discussion observation
accordance - Bolo •Oral with oral
with the PNS, •Physical - assorted questioning questioning
and
evaluation of vegetable Video •Demonstra
NSQCS/BPI
seeds seeds presentation tion
2. Seedbed is
prepared in - broomstick Asynchronou Written
accordance •Seedbed seed boxes s (Module / exam
with planting preparation - clean cloth Online)
requirements procedure - organic
based on fertilizers
Vegetable •Proper - sprinkler
Production handling of - base
manual (VPM) seedlings materials for
growing media
-Pricking - trowel
-Hardening - seedling tray
3. Care and
maintenance of
seedlings are •Proper Training
carried out in water Materials
accordance management -
with enterprise Vegetable
practice •Organic Production
4. Potting media method of Manual
are prepared in pests and - handouts
accordance disease /flyers
with enterprise management -
procedure.
61
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 •Organic video
method of presentation
nutrient -
management PPEs
- seedling
•Types of bags (recycled
potting paper, banana
media leaves, etc.)
-shovel
•Advantages -first aid kit
/
disadvantag •Training
es of equipment:
different -
potting LCD/computer
media - printer

•Mixture of
potting
media

•Potting
media
preparation
and
procedure

STEM
Category

Science
 Types of
seed
 Moisture
 Temperat
ure
 Soil
quality

Technology
 Seed
selection
 Potting
media
 Pricking
 Hardenin
g
 Water
manage
ment
 Fertilizer
manage
62
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 ment

Mathematic
s
 Ratio
 Unit of
measure
ment
 Time/
Maturity

Environmen
t and other
laws
Awarenes
s in PNS
and BPI
NSQCIS

LO2. PLANT SEEDLINGS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Land •Land •Tools and •Lecture/ •Direct
preparation is preparation materials discussion observation
carried out in activities - bolo •Field and oral
accordance with - broomstick demonstration questioning
enterprise
•Procedure in - organic •Video •Demonstrat
practice
applying fertilizers presentation ion
2. Organic
fertilizers and organic - sprinkler Asynchronous  Interview
applicable fertilizers and - trowel (Module /
concoctions are applicable Online)
incorporated in concoctions * Training
the soil before Materials
planting in •Transplantin - Vegetable
accordance with g and Production
enterprise planting Manual
procedure procedures -handouts/
3. Seedlings are Water flyers
transplanted/
management - video
planted based
on VPM
presentation
recommendatio STEM -
ns Category PPEs
-shovel
4. Watering of Science -first aid kit
seedlings are  Beneficial
performed micro- •Training
based on VPM organism equipment:
recommendatio s -
ns LCD/computer
Technology - printer

63
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
  Crop
Establish
ment
 Water
managem
ent
 Nutrient
managem
ent
 Mulching

Engineering
 Plot
Layout

Mathematics
Planting
distance

LO3. PERFORM PLANT CARE AND MANAGEMENT

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Implemented •Proper care •Tools: •Demonstratio •Interview
water and - pails n •Written
management management - sprinkler •Lecture- examinat
plan of plants - hand trowel discussion ion
2. Effective control - - shovel Asynchronous
measures were
. - knapsack (Module /
determined on
specific pests Water sprayer Online)
and diseases as mana
prescribed geme •training
under the “pest, nt plan equipment:
disease and - desktop
weed •Organic computer/print
management” of method of er/lcd
the PNS. pests and
3. All missing hills disease
were re-planted management •materials
to maintain the
-organic
desired plant
population of
•Organic fertilizers
the area method of
nutrient - concoctions -
4. Organic
fertilizers were management plants for
applied in -Crop replanting
accordance with rotation - first aid kit
fertilization - - PPEs
policy of the Intercropping
PNS - Cover
cropping
-Green
manuring

64
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 •Plant pests
and disease
management
-Types of
pests and
disease

-Organic
method of
preventing
and
controlling
pests and
diseases

•Establishme
nt of buffer
zone

STEM
Category

Science
 Types of
pest and
diseases
 Principles
of
biodynam
ics

Technology
 Method of
preventin
g and
controllin
g
 pest and
diseases
 Applicatio
n of
beneficial
micro-
organism
s

Engineering
 Establish
ment of
buffer
zone

65
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
  Mathemat
ics
 Ratio and
proportio
n

Environmen
t and other
laws
Awarenes
s on PNS

[Link] HARVEST AND POST HARVEST ACTIVITIES

Assessment Methodologi Assessment

Contents Conditions
Criteria es Methods
1. Products are •Maturity •tools: •Demonstrat •Written
checked using indices. -scissors ion examination
maturity indices -vegetable Lecture/ •Demonstrat
according to PNS, •Proper crates Discussion ion with oral
PNS-organic handling of -knife •Field work questioning
agriculture and
tools and -weighing Film viewing Intervie
enterprise practice
materials. scale 10 kls. Asynchrono w
2. Marketable
capacity us (Module /
products are
harvested •Practices in Online)
according to PNS, post-harvest •training
PNS-organic of equipment:
agriculture and vegetables. -desktop
enterprise practice computer
3. Harvested •Harvesting -LCD projector
vegetables are tools and
classified according implements •Farm
to PNS, PNS- equipment
organic agriculture •Principles -cart
and enterprise and guides
practice.
in post- •materials
4. Appropriate harvest -first aid kit
harvesting tools
handling of -bamboo
and materials are
used in accordance vegetables. baskets
with PNS. -pencils
•Principles of - bond papers
5. Post harvest 5S -Learning
practices were
materials on
applied according
to PNS and GAP •Principles of VPM
recommendations. 3Rs -PPEs
6. Production record •Proper •facilities
was accomplished.
recording -Storage area

66
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 •PNS
•PNS-
organic
agriculture
•GAP

STEM
Category

Science
 Physiolo
gical
maturity
 Sensory
quality
 Technolo
gy
 Harvestin
g and
packing
operation
s.

Engineering
 Parts and
functions
of
specific
tools and
farm
 impleme
nts
 Mathema
tics
 Volume
of
productio
n
 Simple/
Basic
calculatio
n

Environmen
t and other
laws
 Climate/
Weather
condition

67
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
UNITS OF COMPETENCY : PRODUCE ORGANIC FERTILIZER

MODULE TITLE : PRODUCING ORGANIC FERTILIZER

MODULE DESCRIPTION : This module covers the knowledge, skills and attitude
required to prepare composting area, prepare raw materials,
carry out composting process, and harvest compost

SUGGESTED DURATION : 21 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

68
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Upon completion of this module, the students/trainees will be able to:

LO1. Prepare composting area and raw materials

LO2. Compost and harvest fertilizer

Details of Learning Outcomes:

LO1. PREPARE COMPOSTING AREA AND MATERIALS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Site is selected •Determine •tools: •Lecture •Observation
based on volume of -Digging bar discussion with oral
compost production -Shovel •Demonstratio questioning
fertilizer -Meter stick n •Demonstratio
production •Characterist -Canvass Asy n
requirements
ics of site -Bolo nchr  •Written
2. Site lay-out is -PPEs ono exam
prepared based
-Topography -Pegs for us
on location
-Area with markers (Mo
3. Bed is prepared
in accordance
minimum dule
with production contaminatio •Learning /
requirements n materials: Onli
4. Materials are -Availability ne)
gather based on and
production accessibility
requirements of site
and PNS for -Types of
organic fertilizer soil
5. Prepare raw -Good
materials drainage
following systems
enterprise -Area with
procedure and
minimal
PNS for organic
fertilizer
sunlight

•Leveling of
the site

•Bed
preparation

•Design
layout
based on
composting
method

•Preparing
bed and raw
materials
69
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 STEM
Category

Science
 Topograp
hy
 Types of
soil
 Area with
minimal
sunlight
 Characte
ristics of
site
 Area with
minimum
contamin
ation

Technology
 Leveling
of the
site

Engineering
 Good
drainage
systems
 Design
layout
based on
composti
ng
method

Mathematic
s
 Determin
e volume
of
productio
n
 Bed
preparati
on
 Preparin
g bed
and raw
materials

70
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO2. COMPOST AND HARVEST FERTILIZER

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Appropriate •PNS for •Tools and •Demonstratio •Demonstratio
composting organic and materials: n n with oral
methods are mineral -Moisture Lecture/ questioning
applied based fertilizer meter discussion •Written exam
on production
-Spading fork •Field
requirements
•Factors -Shovel work/farm visit
1. Compost is affecting -Big pail •Video
monitored decompositi -PPEs presentation
based PNS on process -Trichoderma (Module /
indicators of -Concoctions Online)
fully •Methods -Knapsack
decomposed and sprayer
fertilizer procedures -Indigenous
of Micro-
2. Quality of composting Organism
harvest is -Rapid (IMO)
checked based
composting -Prepared
on PNS
indicators of
methods materials for
fully -Double dug composting
decomposed composting -African night
fertilizer -Six month crawler
composting -Siever
3. Processing of -Substrate
compost composting •Learning
fertilizer are materials:
carried- out •Factors to -PNS for
based on be monitored organic and
production during mineral
requirement.
decompositi fertilizer
4. Record keeping
on -Hand-outs
is performed -Moisture and Videos for
according to - Composting
enterprise Temperature Methods
procedure.
•Proper use
and handling •Training
of Moisture equipment:
Meter -Computer
-LCD
•Processing
of compost
fertilizer

•Moisture
and
temperature
interpretation

71
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 STEM
Category

Science
 Factors
affecting
decompo
sition
process
 Methods
and
procedur
es of
composti
ng
 Rapid
composti
ng
methods
 Six-
month
composti
ng
 Substrate
composti
ng
 Factors
to be
monitore
d during
decompo
sition
 Processi
ng of
compost
fertilizer

Technology
 Moisture
 Temperat
ure
 Proper
use and
handling
of
Moisture
Meter
 Moisture
and
temperat
ure
interpreta
72
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 tion

Mathematic
s
 Six-
month
composti
ng

Environmen
t/
Laws &
policies
 PNS for
organic
and
mineral
fertilizer


UNITS OF COMPETENCY : PRODUCE VARIOUS CONCOCTIONS AND

EXTRACTS

MODULE TITLE : PRODUCING VARIOUS CONCOCTIONS AND

EXTRACTS

MODULE DESCRIPTION : This module covers the knowledge, skills and attitude
required to prepare for the production, process and
packaging various concoctions.

SUGGESTED DURATION : 24 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Prepare for the production of various concoctions and extracts

73
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO2. Process concoctions and extracts

LO3. Package concoctions and extracts

Details of Learning Outcomes:

LO1. PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS AND

EXTRACTS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Work and •Types of •Tools in the •Participatory •Written
storage areas Concoctions preparation of Lecture- exam
are cleaned, •Uses/ concoctions Discussion
sanitized and Benefits of (Module /
secured.
Concoctions - plastic pail Online)
2. Raw materials
with cover (3 L
used are
cleaned and •Tools, capacity)
freed from Materials and - chopping
synthetic Equipment in board
chemicals the - weighing
3. Tools, Preparation scale, 2 kilo
materials and of capacity
equipment Concoctions - plastic pail
used are without cover
cleaned, freed •Procedure in - strainer or
from Preparing nylon screen,
contaminations
FPJ, FFJ, fine mesh net
and must be of
“food grade”
FAA/KAA/BA - storage
quality A, IMO, container with
4. Personal OHN, cap (1.5 L
hygiene are LABS/LAS, capacity)
observed CalPhos, - stone
according to Attractant (weight), 0.5
OHS and kg
procedures Repellent in - knife
accordance - marker pen
with the - masking
Good tape
Manufacturin - storage
g Practices tool/cabinet
- scissors
•Checklist of - First Aid Kit
allowed - wooden ladle
materials - wooden box
based on or bamboo
Appendix 2 split-open or
of PNS plastic tray
- waste can
•Principles of
5S and 3Rs •training
equipment:
74
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 STEM - LCD
Category projector with
screen
Science - desktop
computer or
 Classifica laptop
tion of - printer
substanc
es •reference
 Understa materials
nding - hard copy of
biologicalthe procedure
effects in preparing
 Identifyinvarious
g safe concoctions
and - Philippine
suitable National
materials Standard as
fertilizer, and
Technology pesticides
 Various - checklist of
applicatio allowed
ns and materials
formulatio based on
ns Appendix 2 of
 Developin PNS
g
practical
applicatio
ns
 Designing
and
selecting
appropria
te tools
and
equipmen
t
 Developin
g
standardi
zed
processe
s
 Complian
ce with
regulation
s
 Implemen
ting
efficient
practices
75
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Engineering
 Optimizati
on of
productio
n
procedur
es
 Streamlini
ng
processe
s

Mathematic
s
 Measurin
g and
analyzing
efficiency

LO2. PROCESS CONCOCTIONS AND EXTRACTS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Raw materials •Identificatio •tools: •Lecture •Direct
are prepared in n and - plastic pail •Observation observation
accordance with Collection of with cover (3 L •Demonstratio and oral
enterprise the Right capacity) n questions
practice.
Kind of Raw - chopping (Module / •Interview
2. Fermentation
Materials in board Online) Written exam
period is set
based on Producing - weighing
enterprise Concoction scale, 2 kilo
practice capacity
3. Various •Concept of - plastic pail
concoctions Fermentatio without cover
are fermented n - strainer or
following to nylon screen,
organic •Methods in fine mesh net
practices. preparing - storage
4. Concoctions are and container with
harvested based harvesting cap (1.5 L
on fermentation
various capacity)
period of the
concoctions - stone
76
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 concoction (weight), 0.5
•Storage kg
Requirement - knife
During - marker pen
Fermentatio - masking
n Process tape
- storage
•Proper tool/cabinet
Harvesting - scissors
of - First Aid Kit
Fermented - wooden
Materials ladle
- wooden box
STEM or bamboo
Category split-open or
plastic tray
Science - waste can
 Understa
nding the •training
propertie equipment
s of raw
materials - desktop
 Understa computer or
nding laptop
microbial - LCD
activity projector with
during screen
fermentat
ion
 Microbial
processe
s, •facilities
chemical -
reactions booth/tempora
in ry shed
fermentat - storage area
ion
 Identifyin
g suitable
plant
materials
 Microbiol
ogy of
fermentat
ion,
biochemi
cal
processe
s
 Preservat
ion
methods,

77
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 environm
ental
factors

Technology
 Selecting
and
preparing
materials
 Setting
appropria
te
timefram
es
 Impleme
nting
fermentat
ion
methods
 Proper
timing
and
techniqu
es for
harvestin
g
 Techniqu
es for
collecting
raw
materials
 Techniqu
es for
preparati
on and
harvestin
g
 Harvestin
g
techniqu
es, timing

Engineering
 Maintaini
ng
fermentat
ion
condition
s
 Equipment
and tools
for
78
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 harvesting

LO3. PACKAGE CONCOCTIONS AND EXTRACTS

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
Concoctions are •Importance •Tools and •Direct •Written
contained in of Tagging materials: observation examination
sanitized bottles •Sanitizing - marker pen Lecture •Demonstrati
and containers concoctions - masking (Module / on
Packaged •Packages tape Online)
concoctions are
concoctions - record book
labeled and tagged
in accordance with •Productions - plastic bottles
enterprise practice of with re-
Packaged concoctions sealable caps
concoctions are •Recording of
stored in Bottled •facilities:
appropriate place Concoctions -storage area
and temperature •Importance
following organic of proper
practices storage
Production of -Shelf life
concoctions are -Effects of
recorded using
storage
enterprise
procedures temperature
to
concoctions

STEM
Category

Science
 Microbiol
ogy and
hygiene
practices
 Preservat
ion
methods,
environm
ental
factors
 Effects of
temperat
ure on
chemical
stability
 Chemical
reactions,
degradati
on
processe
s
79
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
  Temperat
ure-
dependen
t
reactions
and
degradati
on
processe
s

Technology
 Sanitizati
on
methods
and
equipmen
t
 Labeling
and
tagging
technique
s and
standards
 Proper
storage
condition
s and
temperat
ure
control
 Identificat
ion and
traceabilit
y
 Determini
ng and
extending
shelf life
 Monitorin
g and
controllin
g storage
temperat
ure

Engineering
 Organizat
ional
processe
s and
quality
80
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 control
 Designing
storage
facilities
and
condition
s

Mathematic
s
Data
recording
and
management

MODULES OF INSTRUCTION

ELECTIVE COMPETENCIES
81
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 ORGANIC AGRICULTURE PRODUCTION NC II

UNITS OF COMPETENCY : Raise Organic Hogs

MODULE TITLE : Raising Organic Hogs

MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
required to raise organic hogs effectively and efficiently. It
includes selection of healthy domestic hogs, determination of
suitable hog house requirements, proper feeding and
managing health and growth of hogs, and finish hogs.

SUGGESTED DURATION : 24 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

LO1. Select healthy domestic hog breeds and suitable housing

LO2. Feed Hogs

82
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO3. Grow and finish hogs

Details of Learning Outcomes:

LO1. Select healthy domestic hog breeds and suitable housing

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Hogs are •Different •Supplies and •Observation •Direct
identified breeds of materials •Lecture observation
according to hogs -Pencil •Demonstration •Oral
breeds available in -Paper (Module / questioning
2. Healthy hogs the -Reference Online) •Written
are selected Philippines Materials examination
based on
industry
•Physical Training
acceptable
indicator for characteristic Manual
healthy piglets s and traits ofPhilippine
3. Suitable site for hog breeds National
hog house are available in Standards –
determined the Livestock
based on PNS Philippines Animal
recommendatio Welfare Act -
ns •Physical Minimum
4. Hog house characteristic Requirements
design is s of a healthy for the Welfare
prepared based piglets and of Pigs
on PNS hogs Good Animal
recommendatio Husbandry
ns
•Checklist of Practices
5. Housing
a healthy hog (GAHP
equipment
installation
design is •Housing -Worksheet
prepared in line equipment (Checklist of a
with PNS healthy hog)
recommendatio STEM
n and actual Category •Workplace
farm conditions •Live animals
Science (a litter of 1-2-
 Different month-old
breeds piglets)
 Physical •PPE’s
characteri -Overall suit
stics and -rubber boots
traits
 Dewormi
ng
 Inject
Vitamins/
mineral
suppleme
ntation
 Protein
83
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Sources
 Carbohyd
rate
Sources
 Minerals
Sources
 Lipids
Sources
 Temperat
ure
Control

Technology
 Using
Artificial
Inseminat
ion (A.I)
 Ventilatio
n
 Lightning

Engineering
 House/
flooring
designs
 Feeders
 Waterers

Mathematic
s
 Measure
ment of
semen
 Size and
weight of
piglets.
 Feed
Conversi
on Ratio
 Measure
ment of
Housing

LO2. Feed hogs

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Suitable feed •Basic •Supplies and •Demonstratio •Written
materials are principles of materials ns examination
selected based nutrition a. Pencil •Lecture/ •Demonstrati
on availability in •Feed b. Paper theory on
the locality ,

84
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 nutrient source density c. Calculators •Video
and according •Nutrient d. Weighing presentation
to PNS Organic content of scale •Field work
Agriculture- various feed e.6-liter capacity (Module /
Livestock and
materials plastic pail Online)
GAHP
requirements
suitable for f. Chopping
organic hog board
2. Feed materials
are prepared raising g. Bolo
following •Advantages h. LABS
enterprise / Concoction
prescribed disadvantag i. Reference
formulation es of Materials
3. Animals are fed different I. Training
based on the feeding Manual
standard methods/ma ii. Good Animal
feeding nagement Husbandry
method/manag •Basic Practices
ement guidelines in (GAHP)
4. Feeding is feed
monitored preparation a. Worksheet
following
for organic Workplace
enterprise
procedures hogs •
•Basic
guidelines in Training Farm
feeding •PPE’s
organic hogs a. overall
Feed b. rubber boots
recording c. face mask
and methods d. long, plastic
gloves
STEM
Category

Science
 Nutrient
content
of
various
feed
 Nutrient
Sources
 Principle
s of
nutrition
 Feeding
Method

Technology
 Shredder
 Grinder
 Feeding
trough
85
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 Engineering
 Feeding
trough

Mathematic
s
 Measure
ment of
feeds
 Feeding
Ratio

LO3. Grow and Finish Hogs

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Growth rate is -Principles of •Supplies and •Practical •Written
monitored animal materials demonstration examination
based on health care a. Pencil •Lecture/ •Oral
enterprise in organic b. Paper theory Questioning
procedures
agriculture c. Reference •Field work •Demonstrati
2. Health care
•Video ons
program are
implemented -Ethno- Materials presentation
based on on veterinary i. Training (Module /
PNS Organic medicine Manual Online)
Agriculture– ii .Good
Livestock or -Sanitation Animal
documented procedures Husbandry
ethno- using Practices
veterinary organic (GAHP)
practices products d. Worksheet
3. Sanitation and
cleanliness
-Market •Workplace
program are
implemented
specification •Training Farm
based on PNS- of hogs •PPE’s
livestock. a. overall suit
4. Organic waste -Procedures b. rubber
for fertilizer and boots
production are guidelines in c. face mask
collected waste d. long, plastic
following collection gloves
organic
practices -Guidelines
5. Movement of and
hogs are
procedures
managed
based on PNS
in
Organic moving/trans
Agriculture– porting hogs
Livestock and
other relevant -Principles of
guidelines 5S
6. Suitable hog
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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 finishers are
selected based -Principles of
on market 3 R’s
specifications
7. Production STEM
record is
Category
accomplished
according to
enterprise Science
procedures  Health
care
 Ethno-
veterinar
y
medicine
 Vitamins/
Minerals
Sources

Technology
 Conversi
on of
animal
manure
to
organic
fertilizers

Engineering
 Feeding
trough
 Feeding
Method

Mathematic
s
 Measure
ment of
feeds
Market
specificati
on

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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
UNITS OF COMPETENCY : Raise Organic Small Ruminants (Goat)

MODULE TITLE : Raising Organic Small Ruminants (Goat)

MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
required to choose/select healthy breeders, determine
suitable small ruminant cage (housing) requirements,
install 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
(finish) ruminants. It also includes pasture management
and farm record keeping.

SUGGESTED DURATION : 30 hours

QUALIFICATION LEVEL : NC II

SUMMARY OF LEARNING OUTCOMES:

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

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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
LO1. Select healthy breeders and suitable cages

LO2. Feed small ruminants

LO3. Manage breeding of small ruminants

LO4. Manage does/ewes and their progenies

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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
Details of Learning Outcomes:

LO1. SELECT HEALTHY BREEDERS AND SUITABLE CAGES

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Bucks and •Different •Tools and •Observation •Direct
rams are breed types materials •Actual observation
identified
according to of goats - weighing Demonstration and questions
breed scale (25 kg •Lecture •Written
2. Healthy •Health capacity) discussion examinations
bucks/rams are indicators of - pen •Video
selected based goats -paper presentation
on industry (Module /
acceptable •Characterist •PPE’s Online)
indicator for
ics of - gloves
healthy small
ruminants breeders - long sleeves
3. Suitable site for -Rubber boots
small ruminants •Breeders
are determined and suitable •Learning
based on PNS cages Materials
recommendatio Bedding - Guidelines in
ns materials selecting
4. Small breeders
ruminants cage - Modules and
design is STEM Reference
prepared based Category Materials
on Good
Animal
Husbandry Science
Practices  Animal
(GAHP), DENR genetics,
and zoning breed
ordinances character
PNS istics
recommendatio  Animal
ns health
5. Cage
indicators
equipment
installation
,
design is veterinar
prepared in line y science
with PNS  Environm
recommendatio ental
n and actual factors,
farm conditions land
6. Cage suitability
equipment are assessm
set-up in line ent
with housing
equipment
 Bedding
installation materials
design propertie
7. Rice straws are s, animal
placed as comfort
bedding
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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 materials based  Veterinar
on PNS y
procedures science,
8. Rice straws are health
placed as
assessm
bedding
materials based
ent
on PNS indicators
procedures  Animal
behavior,
breeding
traits

Technology
 Identificat
ion
techniqu
es
 Health
assessm
ent
methods
 Site
evaluatio
n
techniqu
es
 Blueprint
and CAD
design
 Equipme
nt
installatio
n,
operation
 Bedding
material
handling
and
placeme
nt
 Selection
and
placeme
nt of
breeders

Engineering
 Design
principles
,
structural
engineeri
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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 ng
 Equipme
nt layout,
installatio
n
planning
 Designin
g cages
for
specific
breeds

LO2. FEED SMALL RUMINANTS (GOATS)

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Suitable feed •Food •Tools and •Lecture •Direct
materials are sources and Materials: discussion observation
selected based feed - mixing •Video and oral
on availability in requirementsmedium presentation questioning
the locality,
of small (preferably a •Demonstratio •Written
nutrient
requirements
ruminants plastic drum, n examinations
and PNS (goats) cut in half) (Module / Demonstratio
standards - plastic water Online) n
2. Feed materials •Different pail
are prepared forage - trowel or
following PNS species spade
procedures - container for
3. Maintenance •Feed formulated
of forage area formulation feed mix
are - record book
administered in •Feeding - weighing
accordance
management scale
with PNS
procedures
program - wheel barrow
4. Animals are fed Record - shovel
based on keeping - spade
feeding - feeding
management STEM trough
program of Category
PNS
5. Feeding is Science
monitored  Nutritiona
following PNS l
procedures
requirem
ents,
feed
compositi
on
 Processi
ng
methods,
nutritiona
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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 l
preservat
ion
 Plant
biology,
soil
science,
agronom
y
 Dietary
needs
 Animal
behavior,
health
indicators
 Plant
biology,
forage
character
istic

Technology
 Identificat
ion and
sourcing
of feed
materials
 Land
manage
ment and
maintena
nce
practices
 Adherenc
e to
feeding
schedule
s and
guideline
s
 Monitorin
g
equipme
nt and
data
collection
 Sourcing
appropria
te feed
materials
 Identificat
ion and
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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 cultivatio
n of
forage
species
 Formulati
on
techniqu
es
 Impleme
ntation of
feeding
programs
 Use of
record-
keeping
tools

ENGINEERI
NG
Designing
feeding
schedules
and systems

LO3. MANAGE BREEDING OF SMALL RUMINANTS

Assessment Methodolog Assessment

Contents Conditions
Criteria ies Methods
1. Signs of •Good animal •Monitoring •Observatio •Observation
heat are husbandry checklist n and oral
monitored
among practices -Culling •Demonstra questioning
sexually -Organic- -Pregnancy tion •Demonstratio
mature based health •Lecture n
does and care Tools and discussion •Written exam
ewes
-Sanitation Materials •Video
2. Breeding procedure •Basket presentatio
systems are -Collection of •Scythe n
identified organic waste •Broom stick •Farm visit
based on •Dust pan (Module
PNS •Animal •Wheelbarrow / Online)
guidelines Welfare Act •Sacks
3. Animal •GAHP •PPEs
pregnancy guidelines •Feeding
is monitored •PNS – supplements
and tended
Livestock (concoctions)
based on
enterprise •Symptoms of •Knapsack
procedures in-heat sprayer
4. Unproducti breeders •Shovel
ve •Different •Spade
buck/ram breeding •Digging bar
and system •Sanitizer
doe/ewe •Monitoring (concoctions)
are culled and •Record book
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CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 based on management Equipment:
enterprise of pregnant
procedures breeders •Feeding trough
•Types of
Culling Learning
methods, materials:
procedures
and its •Animal welfare
advantages act
•Maintain and •GAHP
analyze Farm guidelines
Record •PNS guidelines
•Management •Monitoring
on Lactating checklist
Goats and -Culling
calves -Pregnancy
•Feeds and
feeding •Reading
supplements materials/
of goats manual on
covered topics
STEM
Category

Science
 Animal
physiology
,
reproducti
ve cycles
 Reproduct
ive
biology,
pregnancy
indicators
 Animal
care,
welfare,
and
hygiene
 Organic
healthcare
methods
 Sanitary
practices,
disease
prevention
 Ethical
and legal
considerat
ions
 Animal
95
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 behavior,
reproducti
ve
physiology
 Reproduct
ive
biology,
pregnancy
managem
ent
 Animal
nutrition,
lactation
physiology
 Dietary
requireme
nts

Technology
 Use of
heat
detection
methods
 Identificati
on and
selection
of systems
 Monitoring
tools and
technique
s
 Culling
methods
and
procedure
s
 Implement
ing animal
husbandry
practices
 Applicatio
n of
organic
treatments
 Sanitation
equipment
and
protocols
 Waste
managem
ent and
recycling
96
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
  Implement
ation of
guidelines
 Complianc
e with
livestock
standards
 Recognitio
n and
monitoring
of
symptoms
 Selection
and
implement
ation of
systems
 Monitoring
tools and
technique
s
 Record-
keeping
systems
and tools
 Lactation
managem
ent
practices
 Formulatio
n and
delivery of
feeds

Engineering
 Designing
breeding
programs
 Designing
culling
processes
 Designing
animal
facilities
 Designing
and
executing
culling
processes

Mathematics
Data
97
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 recording,
analysis,
and
reporting

LO4. MANAGE DOES/EWES AND THEIR PROGENIES

Assessment Assessment
Contents Conditions Methodologies
Criteria Methods
1. Signs of •Good animal Tools and •Observation •Observation
approaching husbandry Materials: •Demonstratio and oral
kidding/lambing practices n questioning
are monitored
following
-Organic- •Monitoring •Lecture •Demonstrati
established farm based health checklist discussion on
procedures care -Culling •Video •Written
2. Placenta and -anitation -Pregnancy presentation exam
dead kids/lambs procedure •Basket •Farm visit
are disposed -Collection of •Scythe (Module /
properly organic waste •Broom stick Online)
according to
•Dust pan
DENR law
3. Assisted •Animal •Wheelbarrow
kids/lambs to Welfare Act •Sacks
suckle •GAHP •PPEs
colostrums guidelines •Feeding
according to •PNS – supplements
organic Livestock (concoctions)
practices •Assisting of •Knapsack
4. Lambs/kids are
weaned properly
kids and lambs sprayer
at 3 months to suckle •Shovel
from birth based colostrum •Spade
from established •Signs of •Digging bar
farm procedures approaching •Sanitizer
5. Lactating goats kidding/lambin (concoctions)
and sheep are g •Record book
kept in clean
•Disposal of
and quiet
environment, placenta and Equipment:
and are dead kids
separated from •Monitoring •Feeding
the breeder and trough
males based management
from established of does and Learning
farm procedures
ewes materials:
6. Forage grasses,
supplements
•Types of
and adequate Culling •Animal
water supply are methods, welfare act
provided procedures •GAHP
according to and its guidelines
PNS advantages •PNS
recommendation •Maintain and guidelines
s
analyze Farm •Monitoring
Record checklist
98
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 •Management -Culling
on Lactating -Pregnancy
Goats and •Reading
calves materials/
•Feeds and manual on
feeding covered topics
supplements 
of does and
ewes

STEM
Category

Science
 Animal
behavior,
reproductiv
e
physiology
 Environme
ntal
regulations
, waste
manageme
nt
 Neonatal
care,
colostrum
compositio
n
 Animal
growth,
nutritional
needs
 Lactation
physiology,
animal
behavior
 Animal
nutrition,
plant
biology,
water
requiremen
ts
 Animal
health,
hygiene,
nutrition
 Organic
treatments,
holistic
99
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 health
approache
s
 Ethical
considerati
ons

Technology
 Monitoring
techniques
and data
collection
 Proper
disposal
methods
and
equipment
 Colostrum
feeding
techniques
and
hygiene
 Weaning
procedures
and
manageme
nt
 Environme
ntal control
and
separation
practices
 Feeding
practices,
supplemen
t
formulation
 Implement
ation of
best
practices
 Application
of organic
healthcare
methods
 Sanitation
protocols
and
equipment
 Waste
manageme
nt and
100
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
 recycling
 Complianc
e with
animal
welfare
regulations
 Adherence
to
guidelines
and
standards
 Complianc
e with
livestock
standards

Engineering
Water supply
systems and
equipment

What is Competency-Based Curriculum (CBC)

 A competency-based curriculum is a framework or guide for the subsequent

detailed development of competencies, associated methodologies, training
and assessment resources.

 The CBC specifies the outcomes which are consistent with the requirements
of the workplace as agreed through the industry or community consultations.

 CBC can be developed immediately when competency standards exist.

101
CBC – ORGANIC AGRICULTURE PRODUCTION NC II
  When competency standards do not exist, curriculum developers need to
clearly define the learning outcomes to be attained. The standard of
performance required must be appropriate to industry and occupational
needs through the industry/enterprise or specified client group consultations.

These materials are available in both printed and electronic copies.

For more information please contact:

Technical Education and Skills Development Authority (TESDA)
or visit our website: [Link] or the TESDA Regional or Provincial
Office nearest you.

102
CBC – ORGANIC AGRICULTURE PRODUCTION NC II