TESDA-SOP CO-01-F07
COMPETENCY-BASED CURRICULUM
A. COURSE DESIGN
COURSE TITLE:
NOMINAL DURATION:
QUALIFICATION LEVEL:
COURSE DESCRIPTION:
TRAINEE ENTRY REQUIREMENTS:
PRODUCE VARIOUS CONCOCTIONS AND
EXTRACTS leading to ORGANIC AGRICULTURE
PRODUCTION NC II
106 Hours
32 Hours SIL
Leading to NC II
This course is designed to enhance the
knowledge, desirable skills and attitudes of a
person that
must achieve to produce organic
vegetable and organic concoctions and extracts.
Trainees or students who wishing to enroll in this
course should possess the following requirements:

Able to read and write

With good moral character

Ability to communicate both oral and written

Physically fit and mentally healthy as certified by
a Public Health Officer
COURSE STRUCTURE
Basic Competencies
No. of Hours: 37 hours
Unit of Competency
1. Participate in
workplace
communication
Module Title
1.1 Participating in
workplace communication
2. Work in a team
environment
2.1 Working in a team
environment
3. Solve/address
general workplace
problems
3.1 Solving/addressing
general workplace
problems
4. Develop career
and life decisions
4.1 Developing career and
life decisions
5.Contribute to
workplace innovation
5.1 Contributing to
workplace innovation
6. Present relevant
information
6.1 Presenting relevant
information
7. Practice
occupational safety
and health policies
and procedures
7.1 Practicing
occupational safety and
health policies and
procedures
8. Exercise efficient
and effective
sustainable practices
in the workplace
8.1 Exercising efficient
and effective sustainable
practices in the workplace
Learning outcomes
 Obtain and convey
workplace information
 Perform duties following
workplace instructions
 Complete relevant work-related
documents
 Describe team role and scope
 Identify own role and
responsibility within team
 Work as a team member
 Identify routine problems
 Look for solutions to routine
problems
 Recommend solutions to
problems
 Manage one’s emotion
 Develop reflective practice
 Boost self-confidence and
develop self-regulation
 Identify opportunities to do
things better
 Discuss and develop ideas with
others
 Integrate ideas for change in
the workplace
 Gather data/information
 Assess gathered
data/information
 Record and present
information
 Identify OSH compliance
requirements
 Prepare OSH requirements for
compliance
 Perform tasks in accordance
with relevant OSH policies and
procedures
 Identify the efficiency and
effectiveness of resource
utilization
 Determine causes of
inefficiency and/or
ineffectiveness of resource
Nominal
Duration
6 hours
3 hours
3 hours
3 hours
3 hours
8 hours
4 hours
3 hours


9. Practice
entrepreneurial skills
in the workplace
9.1 Practicing
entrepreneurial skills in
the workplace


utilization
Convey inefficient and
ineffective environmental
practices
Apply entrepreneurial
workplace best practices
Communicate entrepreneurial
workplace best practices
Implement cost-effective
operations
4 hours
COMMON COMPETENCIES
(64 Hours)
Nominal
Unit of Competency
Module Title
Apply safety
measures in farm
operations
Applying safety
measures in farm
operations
Use farm tools and
Equipment
Using farm tools
and equipment
Perform estimation
and basic
calculation
Performing
estimation and
basic calculation
Perform records
Keeping
Performing
records keeping
Develop and
Update Industry
Knowledge
Developing and
Updating Industry
Knowledge
Learning Outcomes
Duration
 Determine areas of 13 Hours
concern for safety
measures
 Apply appropriate
safety measures
 Safekeep/maintain/
dispose tools,
materials and outfit
 Prepare and use
farm tools
13 Hours
 Prepare and
operate farm
equipment
 Perform preventive
maintenance
procedures/practice
s
 Perform estimation
 Perform basic
workplace
12 Hours
calculation
 Carry out inventory
activities
 Maintain
 production record
 Prepare financial
13 Hours
records
 Seek information on
the industry
 Update continuously
relevant industry
13 Hours
knowledge
CORE COMPETENCIES
(24Hours)
Unit of
Competency
Produce various
concoctions and
extracts
Learning
Outcomes
Learning Outcomes
Producing various
concoctions and extracts
o Prepare for
the
production of
various
concoctions
o Process
concoctions

Nominal
Duration
24 HRS
Package
concoctions
Supervised Industry Learning
(32 Hours)
Units of Competency
1.1.1.1
Conduct
Supervised
Industry Learning
Module Title
1.1 Conducting
Supervised
Industry Learning
Learning Outcome
1.1.1 Establish Supervised
Industry Learning
training requirement for
trainees
1.1.2 Monitor Supervised
Industry Learning
training
1.1.3 Review and evaluate
Supervised Industry
Learning training
effectiveness
Nominal
Hours
32 hours
COURSE DELIVERY:





Self-study
Discussion
Group discussion
Site Visit
Demonstration
ASSESSMENT METHODS:


Written examination
Demonstration with oral questioning
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
6
RESOURCES:
List of recommended tools, equipment, and materials for the training of 25 TRAINEES for ORGANIC
AGRICULTURE PRODUCTION NC II
EQUIPMENT TO BE UTILIZED IN ALL UNIT OF COMPETENCY
Qty
Units
Description
Qty Units
Description
5
sets
Desktop Computer
1
unit LCD projector with Screen
1
unit
Printer
1
unit Photo Copier
TOOLS:
Qty
Unit
10
pcs.
10
5
pcs.
pcs.
25
pcs.
25
5
pcs.
pcs.
EQUIPMENT:
Qty
Unit
1
unit
1
unit
1
unit
1
unit
1
unit
1
unit
1
pcs.
MATERIALS:
Qty
Unit
100
liter
8
liter
150
pcs.
50
pcs.
25
pcs.
25
pcs.
50
pcs.
50
pcs.
2
1
15
roll
unit
pcs.
Description
Measuring Cup (with
calibration, 1 liter capacity)
Plastic Cup (1 liter capacity)
Syringe, Plastic, 30 ml
capacity
Bamboo Container/ Plastic
container/wooden box for
collecting microbes
Slicing knife
Pannel(imbudo)
Qty
2
Unit
set.
Description
Carpentry tools
2
10
pcs.
pcs.
Knapsack sprayer
Bamboo/wooden ladle
5
pcs.
Plastic Basin, 10 liters capacity
25
pcs.
Chopping Board
Description
Booth/temporary shed
Shredder
Wheel barrow
Qty
1
1
3
Unit
unit
unit
set
5
1
pcs.
pc.
Description
Portable Soil Analyzer Kit
PH meter
Vermitea aerator, 60 liters
capacity, each
Thermometer
Moisture meter
Description
Molasses
Qty
25
Unit
pcs.
Various Concoctions/Extracts
for at least 1 liter per sample
Weight (clean stone
100grams each)
Weight (empty plastic
container 250 to 500 ml
capacity)
Plastic strainer, fine mesh, 1ft
x 1ft square
Plastic strainer, small mesh,
1ft x 1 ft square
Empty Plastic Container, 1
liter capacity
Empty Plastic Container, 5
liter capacity
Plastic Tie box
First Aid Kit
Apron
10
Cart
Carbonizer
Fire Extinguisher
Meat Grinder, small
5
3
10
Description
Plastic Container, 15 liters
capacity
pcs. Plastic Container, 60 liters
capacity
meter Plastic Hose, 5mm dia.
pcs.
Waste cans/bag
meter Plastic Sheet
25
pcs.
Manila Paper
5
box
Rubber Bond, Large
5
pcs.
Marking Pen
5
1
10
pcs.
pc.
pcs.
Masking Tape, medium
Water Container Drum
Rags
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
7
PPE’s:
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










Goggles
Long Gloves/Arms Length
Face Mask # 30
Overall Suit
Hair net
Safety Shoes
Rubber Boots
Wide Brimmed Hats
Long Sleeves
Long Pants
TRAINING FACILITIES
ORGANIC AGRICULTURE PRODUCTION NC II
Based on a class size of 25 students/trainees
SPACE REQUIREMENT
SIZE IN METERS
TOTAL AREA IN SQ.
METERS
A. Building (permanent)
 Lecture Area
 Learning resource center
 Laboratory/Practice Area
 Washroom (Female)
 Washroom (Male)
 Stock Room
B. Experimental Farm*
40
10
40
4
4
4
40
*The experimental farm should have the following areas for organic farm activities:
 Concoction and Extraction Laboratory
TRAINER’S QUALIFICATIONS FOR AGRI-FISHERY SECTOR
Trainers who will deliver the training on Produce Organic Vegetable, Various Concoctions and Extracts
leading to ORGANIC AGRICULTURE PRODUCTION NC II should have the following :
•
•
•
Must be a holder of National TVET Trainer Certificate I (TM I and NC)
1 year relevant industry experience
80 Hours teaching experience
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
8
MODULES OF INSTRUCTION
BASIC COMPETENCIES
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
9
Modules of Instruction
Basic Competencies
UNIT OF COMPETENCY
:
PARTICIPATE IN WORKPLACE COMMUNICATION
MODULE TITLE
:
PARTICIPATING IN WORKPLACE COMMUNICATIONS
UNIT DESCRIPTOR
:
This unit covers the knowledge, skills and attitudes
required to gather, interpret and convey nformation
in response to workplace requirements.
NOMINAL DURATION
:
6 hrs
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO 1. Obtain and convey workplace information
LO 2. Participate in workplace meetings and discussions
LO 3. Complete relevant work related documents
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
10
LO. 1. OBTAIN AND CONVEY WORKPLACE INFORMATION
Assessment
Criteria
 Specific and
relevant
information is
accessed from
appropriate
sources
 Effective
questioning,
active listening
and speaking
skills are used to
gather and convey
information
 Appropriate
medium is used
to transfer
information and
ideas
 Appropriate nonverbal
communication is
used
 Appropriate lines
of communication
with supervisors
and colleagues
are identified and
followed
 Defined workplace
procedures for the
location and
storage of
information are
used


















Contents
Conditions
Effective verbal
and nonverbal
communication
Different modes of
communication
Medium of
communication in
the workplace
Organizational
policies
Communication
procedures and
systems
Lines of
Communication
Technology
relevant to the
enterprise and the
individual’s work
responsibilities
Workplace
etiquette
Following simple
spoken language
Performing routine
workplace duties
following simple
written notices
Participating in
workplace meetings
and discussions
Preparing workrelated documents
Estimating,
calculating and
recording routine
workplace
measures
Relating/ Interacting
with people of
various levels in the
workplace
Gathering and
providing basic
information in
response to
workplace
requirements
Basic business
writing skills
Interpersonal skills
in the workplace
Active-listening skills
The following
resources should
be provided:





Fax machine
Telephone
Notebook
Writing
materials
Computer with
Internet
connection
Assessment
methods
Methodologies


Online Group
discussion and
lecture using Leaning
management system
(web based
application)
Online practical
performance and
demonstration
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Competency in this
unit may be
assessed through:




Demonstration
with oral
questioning
Interview
Written test
Third-party report
11
LO. 2. PERFORM DUTIES FOLLOWING WORKPLACE INSTRUCTIONS
Assessment
Criteria
 Written notices
and instructions
are read and
interpreted in
accordance with
organizational
guidelines
 Routine written
instruction are
followed based on
established
procedures
 Feedback is given
to workplace
supervisor based
instructions/
information
received
 Workplace
interactions are
conducted in a
courteous manner
 Where necessary,
clarifications
about
routine workplace
procedures and
matters
concerning
conditions of
employment are
sought and asked
from appropriate
sources
 Meetings
outcomes are
interpreted and
implemented
Contents
 Effective verbal
and non-verbal
communication
 Different modes of
communication
 Medium of
communication in
the workplace
 Organizational/
Workplace
policies
 Communication
procedures and
systems
 Lines of
communication
 Technology
relevant to the
enterprise and the
individual’s work
responsibilities
 Effective
questioning
techniques
(clarifying and
probing)
 Workplace
etiquette
 Following simple
spoken instructions
 Performing routine
workplace duties
following simple
written notices
 Participating in
workplace meetings
and discussions
 Completing workrelated documents
 Estimating,
calculating and
recording routine
workplace
measures
 Relating/
Responding to
people of various
levels in the
workplace
 Gathering and
providing
information in
response to
workplace
requirements
 Basic
questioning/querying
 Skills in reading for
information
 Skills in locating
Conditions
The following
resources should
be provided:





Fax machine
Telephone
Notebook
Writing
materials
Computer with
Internet
connection
Assessment
methods
Methodologies


Online Group
discussion and
lecture using Leaning
management system
(web based
application)
Online practical
performance and
demonstration
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Competency in this
unit may be
assessed through:



Demonstration
with oral
questioning
Interview
Written test

Third-party report
12
LO. 3. Complete relevant work-related documents
Assessment
Criteria




Range of forms
relating to
conditions of
employment are
completed
accurately and
legibly
Workplace data is
recorded on
standard
workplace forms
and documents
Errors in
recording
information on
forms/ documents
are identified and
acted upon
Reporting
requirements to
supervisor are
completed
according to
organizational
guidelines
Contents
 Effective verbal and
non-verbal
communication
 Different modes of
communication
 Workplace forms
and documents
 Organizational/
Workplace
policies
 Communication
procedures and
systems
 Technology
relevant to the
enterprise and the
individual’s work
responsibilities
 1 Completing workrelated documents
 Applying operations
of addition,
subtraction, division
and multiplication
 Gathering and
providing
information in
response to
workplace
requirements
 Effective record
keeping skills
Conditions
The following
resources should
be provided:





Fax machine
Telephone
Notebook
Writing
materials
Computer with
Internet
connection
Assessment
methods
Methodologies


Online Group
discussion and
lecture using Leaning
management system
(web based
application)
Online practical
performance and
demonstration
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Competency in this
unit may be
assessed through:




Demonstration
with oral
questioning
Interview
Written test
Third-party report
13
UNIT OF COMPETENCY
:
WORK IN TEAM ENVIRONMENT
MODULE TITLE
:
WORKING IN TEAM ENVIRONMENT
UNIT DESCRIPTOR
: This unit covers the skills, knowledge and attitudes to identify role and
responsibility as a member of a team.
NOMINAL DURATION
: 3 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO1.
Describe team role and scope.
LO2.
Identify own role and responsibility within team.
LO3. Work as a team member.
LO 1. DESCRIBE TEAM ROLE AND SCOPE.
Assessment Criteria

The role and objective of the
team is identified from
available
sources of information
 Team parameters, reporting
relationships and
responsibilities are identified
from team discussions and
appropriate external sources
Contents





LO 2.
Group structure
Group
development
Sources of
information
Communicating
with others,
appropriately
consistent with the
culture of the
workplace
Developing ways
in improving work
structure and
performing
respective roles in
the group or
organization
Conditions
The following resources
MUST be provided:

Access to relevant
workplace or
appropriately simulated
online workplace
meeting
 Materials relevant to the
proposed activity or tasks
will submit thru Facebook
Messenger or via email.
 Google classroom
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using web
based application

Online practical
performance,
demonstration and
Role playing

Online Group Work

Individual online
work
Assessment
methods
Competency
MUST be
assessed through:
 Online Direct
Observation
thru video
conferencing
using google
meet
 Online Oral
interview using
google meet
 Online written
test via Google
sheet
IDENTIFY ONE’S ROLE AND RESPONSIBILITY WITHIN TEAM
Assessment Criteria
 Individual roles and
responsibilities within the
team environment are
identified
 Roles and objectives of the
team is identified from
Contents



Team roles and
objectives
Team structure
and parameters
Team
development

Online Learning
methodology
Assessment
methods
Competency
MUST be
assessed through:

Online Group
discussion and
lecture using web
 Online Direct
Observation
Conditions
The following resources
MUST be provided:

Access to relevant
workplace or
appropriately simulated
Methodologies
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
14
available sources of
information
 Team parameters,
reporting relationships and
responsibilities are identified
based on team discussions
and appropriate external
sources



LO 3.
Sources of
information
Communicating
with others,
appropriately
consistent with the
culture of the
workplace
Developing ways
in improving work
structure and
performing
respective roles in
the group or
organization
online workplace
meeting
 Materials relevant to the
proposed activity or tasks
will submit thru Facebook
Messenger or via email.
 Google classroom
based application

Online practical
performance,
demonstration and
Role playing

Online Group Work

Individual online
work
thru video
conferencing
using google
meet
 Online Oral
interview using
google meet
 Online written
test via Google
sheet
WORK IN A TEAM MEMBER
Assessment Criteria
 Effective and
appropriate
forms of
communications
are used and
interactions
undertaken with
team members
based on
company
practices.
 Effective and
appropriate
contributions
made to
complement
team activities
and objectives,
based on
workplace
context
 Protocols in
reporting are
observed based
on standard
company
practices.
 Contribute to the
development of
team work plans
based on an
understanding of
team’s role and
objectives
Contents











Communication
Process
Workplace
communication
protocol
Team planning
and
decision making
Team thinking
Team roles
Process of team
development
Workplace
context
Communicating
appropriately,
consistent with
the culture of the
workplace
Interacting
effectively with
others
Deciding as an
individual and as
a group using
group think
strategies and
techniques
Contributing to
Resolution of
issues and
concerns
Conditions
The following resources
MUST be provided:

Access to relevant
workplace or
appropriately simulated
online workplace
meeting
 Materials relevant to the
proposed activity or tasks
will submit thru Facebook
Messenger or via email.
 Google classroom
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using web
based application

Online practical
performance,
demonstration and
Role playing

Online Group Work

Individual online
work
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Assessment
methods
Competency
MUST be
assessed through:
 Online Direct
Observation
thru video
conferencing
using google
meet
 Online Oral
interview using
google meet
 Online written
test via Google
sheet
15
UNITOF COMPETENCY
:
SOLVE/ADDRESS ROUTINE PROBLEMS
MODULE TITLE
:
SOLVING/ADDRESSING ROUTINE PROBLEMS
UNIT DESCRIPTOR
:
NOMINAL DURATION
:
This unit covers the knowledge, skills and attitudes required to apply problemsolving techniques to
determine the origin of problems and plan for their
resolution. It also includes addressing procedural
problems through documentation, and referral.
3 Hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of the module, the trainees/ students should be able to
LO 1. Identify routine problems
LO 2. Look for routine problems
LO 3. Recommended solutions to problems
LO 1. IDENTIFY ROUTINE PROBLEMS



Assessment
Criteria
Contents
Routine problems
or procedural
problem areas
are identified
Problems to be
investigated are
defined and
determined
Current conditions
of the problem are
identified and
documented
 Current industry
hardware and
software products
and services

Industry
maintenance,
service and
helpdesk practices,
processes and
procedures
 Industry standard
diagnostic tools
 Malfunctions and
resolutions
 Identifying
current industry
hardware and
software products
and services
 Identifying
current industry
maintenance,
services and
helpdesk
practices,
processes and
procedures.
Conditions
 Assessment will
require access to a
workplace over an
extended period, or a
suitable method of
gathering
evidence of operating
ability over a range of
situations.
 Google classroom
Methodologies
Assessment
methods

Online Learning
methodology
 Competency in this
unit may be assessed
through:

Online Group
discussion and
lecture using
Leaning
management
system
Online practical
performance and
demonstration
 Case Formulation
 Life Narrative Inquiry
 Standardized test
 The unit will be
assessed in a holistic
manner as is practical
and may be
integrated with the
assessment of other
relevant units of
competency.
Assessment will
occur over a
range of situations,
which will include
disruptions to
normal,
smooth operation.
Simulation may be
required to allow for
timely assessment of
parts of this unit of
competency.
Simulation should be
based on the actual
workplace and
will include walk
through of the

 Identifying
current industry
standard
diagnostic tools
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
16
 Describing
common
malfunctions and
resolutions.
 Determining the
root cause of a
routine
malfunction
relevant competency
components.
LO 2. LOOK FOR ROUTINE PROBLEMS
Assessment
Criteria


Potential
solutions to
problem are
identified
Recommendations
about
possible
solutions are
developed,
documented,
ranked and
presented to
appropriate
person for
decision
Contents
 Current industry
hardware and
software
products and
services
 Industry service
and helpdesk
practices,
processes and
procedures
 Operating
systems
 Industry standard
diagnostic tools
2.5 Malfunctions and
resolutions.
 Root cause
analysis
 Identifying
current industry
hardware and
software
products and
services
 Identifying
services and
helpdesk
practices,
processes and
procedures.
 Identifying
operating system
Conditions
 Assessment will
require access to a
workplace over an
extended period, or a
suitable method of
gathering
evidence of operating
ability over a range of
situations.
 Google classroom
Methodologies
Assessment
methods

Online Learning
methodology
 Competency in this
unit may be assessed
through:

Online Group
discussion and
lecture using
Leaning
management
system
Online practical
performance and
demonstration
 Case Formulation
 Life Narrative Inquiry
 Standardized test
 The unit will be
assessed in a holistic
manner as is practical
and may be
integrated with the
assessment of other
relevant units of
competency.
Assessment will
occur over a
range of situations,
which will include
disruptions to
normal,
smooth operation.
Simulation may be
required to allow for
timely assessment of
parts of this unit of
competency.
Simulation should be
based on the actual
workplace and
will include walk
through of the
relevant competency
components.

 Identifying
current industry
standard
diagnostic tools
 Describing
common
malfunctions and
resolutions.
 Determining the
root cause of a
routine
malfunction
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
17
LO 3. RECOMMENDED SOLUTIONS TO PROBLEMS
Assessment
Criteria



Implementation
of solutions are
planned
Evaluation of
implemented
solutions are
planned
Recommended
solutions are
documented
and submit to
appropriate
person for
confirmation
Contents

Standard
procedures
 Documentation
produce
 Producing
documentation
that recommends
solutions to
problems
 Following
established
procedures
Conditions
 Assessment will
require access to a
workplace over an
extended period, or a
suitable method of
gathering
evidence of operating
ability over a range of
situations.
 Google classroom
Methodologies
Assessment
methods

Online Learning
methodology
 Competency in this
unit may be assessed
through:

Online Group
discussion and
lecture using
Leaning
management
system
 Case Formulation
 Life Narrative Inquiry
 Standardized test

Online practical
performance and
demonstration
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
The unit will be
assessed in a holistic
manner as is practical
and may be
integrated with the
assessment of other
relevant units of
competency.
Assessment will
occur over a
range of situations,
which will include
disruptions to
normal,
smooth operation.
Simulation may be
required to allow for
timely assessment of
parts of this unit of
competency.
Simulation should be
based on the actual
workplace and
will include walk
through of the
relevant competency
components.
18
UNIT OF COMPETENCY
:
DEVELOP CAREER AND LIFE DECISIONS
MODULE TITLE
:
DEVELOPING CAREER AND LIFE DECISIONS
UNIT DESCRIPTOR
:
This unit covers the knowledge, skills, and
attitudes in managing one’s emotions, developing
reflective practice, and boosting self-confidence
and developing self-regulation.
NOMINAL DURATION
:
3 Hrs.
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainees/students should be able to:
LO 1.
Manage one’s emotion
LO 2.
Develop reflective practice
LO 3
Boost self-confidence and self-regulation
LO 1
MANAGE ONE’S EMOTION
Assessment
Criteria



Self-management
strategies are
identified
Skills to work
independently and to
show initiative, to be
conscientious, and
persevering in the
face of setbacks and
frustrations are
developed
Techniques for
effectively handling
negative emotions
and unpleasant
situation in the
workplace are
examined
Contents





Self-management
strategies that assist in
regulating behavior and
achieving
personal and learning
goals(e.g. Nine selfmanagement strategies
according to
Robert Kelley)
Enablers and barriers in
achieving personal and
career goals
Techniques in handling
negative emotions and
unpleasant situation in
the workplace such as
frustration, anger, worry,
anxiety, etc.
Managing
properly one’s
emotions and
recognizing
situations that
cannot be
changed and
accept them and
remain
professional
Developing selfdiscipline,
working
independently
and showing
initiative to
achieve personal
Conditions
The following resources
should be provided:


Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application
Access to workplace
and resource s
Case studies
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II


Assessmen
t methods

Competency
in this unit
may be
assessed
through:

Demonstrati
on or
simulation
with oral
questioning
Case
problems
involving
work
improvement
and
sustainability
issues
Third-party
report

Online brain
storming
Online practical
performance and
demonstration

19

LO 2.
DEVELOP REFLECTIVE PRACTICE
Assessment Criteria



and career goals
Showing
confidence, and
resilience in the
face of setbacks
and frustrations
and other
negative
emotions and
unpleasant
situations in the
workplace
Personal strengths
and achievements,
based on selfassessment
strategies and
teacher feedback
are contemplated
Progress when
seeking and
responding to
feedback from
teachers to assist
them in consolidating
strengths, addressing
weaknesses and
fulfilling their potential
are monitored
Outcomes of
personal and
academic
challenges by
reflecting on
previous problem
solving and decision
making strategies
and feedback from
peers and teachers
are predicted
Contents






Basic SWOT
analysis
Strategies to
improve one’s
attitude in the
workplace
Gibbs’
Reflective
Cycle/Model
(Description,
Feelings,
Evaluation,
Analysis,
Conclusion,
and Action
plan)
Using the basic
SWOT analysis
as selfassessment
strategy
Developing
reflective practice
through
realization of
limitations, likes/
dislikes; through
showing of selfconfidence
Demonstrating
self-acceptance
and being able to
accept
challenges
Conditions
The following resources
should be provided:


Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web based
application
Access to workplace
and resource s
Case studies


CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Online brain
storming
Online practical
performance and
demonstration
Assessment
methods




Competency
in this unit
may be
assessed
through:
Demonstrati
on or
simulation
with oral
questioning
Case
problems
involving
work
improvement
and
sustainability
issues
Third-party
report
20
LO 3
BOOST SELF-CONFIDENCE AND SELF-REGULATION
Assessment Criteria
 Efforts for continuous
self-improvement are
demonstrated
 Counter-productive
tendencies at work
are eliminated
 Positive outlook in life
are maintained
Contents






Four
components of
self-regulation
based on SelfRegulation
Theory (SRT)
Personality
development
concepts
Self-help
concepts (e. g.,
7 Habits by
Stephen Covey,
transactional
analysis,
psycho-spiritual
concepts
Performing
effective
communication
skills – reading,
writing, conversing
skills
Showing affective
skills – flexibility,
adaptability, etc.
Self-assessment
for determining
one’s strengths
and weaknesses
Conditions
The following resources
should be provided:


Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web based
application
Access to workplace
and resource s
Case studies


CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Online brain
storming
Online practical
performance and
demonstration
Assessment
methods




Competency
in this unit
may be
assessed
through:
Demonstrati
on or
simulation
with oral
questioning
Case
problems
involving
work
improvement
and
sustainability
issues
Third-party
report
21
UNIT OF COMPETENCY
:
CONTRIBUTE TO WORKPLACE INNOVATION
MODULE TITLE
:
CONTRIBUTING TO WORKPLACE INNOVATION
UNIT DESCRIPTOR
:
This unit covers the knowledge, skills and attitudes
required to make a pro-active and positive
contribution to workplace innovation.
NOMINAL DURATION
:
3 Hrs.
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainees/students should be able to:
LO 1.
Identify opportunities to do things better
LO 2.
Discuss and develop ideas with others
LO 3
Integrate ideas for change in the workplace
LO 1
IDENTIFY OPPORTUNITIES TO DO THINGS BETTER
Assessment
Criteria
 Opportunities for
improvement are
identified
proactively in own
area of work.
 Information are
gathered and
reviewed which
may be relevant
to ideas and
which might assist
in gaining support
for idea
Contents







Roles of individuals
in suggesting and
making
improvements.
Positive impacts
and challenges in
innovation.
Types of changes
and responsibility.
Seven habits of
highly effective
people.
Identifying
opportunities to
improve and to do
things better.
Involvement.
Identifying the
positive impacts
and the challenges
of change and
innovation.
Identifying
examples of the
types of changes
that are within and
outside own scope
of responsibility
Conditions
The following resources
should be provided:




Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application
Pens, papers and writing
implements.
Cartolina.
Manila papers
Internet conncetion
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II



Online brain
storming
Online practical
performance and
demonstration
Appreciative
Inquiry
Assessmen
t methods



Competency
in this unit
may be
assessed
through:
Written Test
Interview
Portfolio
The unit will
be assessed
in a holistic
manner as is
practical
and may be
integrated
with the
assessment
of other
relevant
units of
competency.
Assessment
will occur
over a
range of
situations,
which will
include
disruptions
to normal,
smooth
operation.
Simulation
may be
required to
allow for
timely
assessment
22
of parts of
this unit of
competency.
Simulation
should be
based on the
actual
workplace
and
will include
walk through
of the
relevant
competency
components.
LO 2.
DISCUSS AND DEVELOP IDEAS WITH OTHERS
Assessment Criteria
 People who
could provide
input to ideas for
improvements are
identified.
 Ways of
approaching
people to begin
sharing ideas are
selected.
 Meeting is set
with relevant
people.
 Ideas for follow up
are review and
selected based on
feedback.
 Critical inquiry
method is used to
discuss and
develop ideas
with others
Contents








Roles of individuals
in suggesting and
making
improvements.
Positive impacts
and challenges in
innovation.
Types of changes
and responsibility.
Seven habits of
highly effective
people
Identifying
opportunities to
improve and to do
things better.
Involvement.
Identifying the
positive impacts
and the challenges
of change and
innovation.
Providing examples
of the types of
changes that are
within and outside
own scope of
responsibility
Communicating
ideas for change
through small
group discussions
and meetings
Conditions
The following resources
should be provided:




Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web based
application
Pens, papers and writing
implements.
Cartolina.
Manila papers
Internet conncetion



CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Online brain
storming
Online practical
performance and
demonstration
Appreciative Inquiry
Assessment
methods
Competency in
this unit may
be assessed
through:



Written Test
Interview
Portfolio
The unit will
be assessed
in a holistic
manner as is
practical
and may be
integrated
with the
assessment
of other
relevant
units of
competency.
Assessment
will occur
over a
range of
situations,
which will
include
disruptions
to normal,
smooth
operation.
Simulation
may be
required to
allow for
timely
assessment
of parts of
this unit of
competency.
Simulation
should be
based on the
actual
workplace
and
will include
23
walk through
of the
relevant
competency
components.
LO 3
INTEGRATE IDEAS FOR CHANGE IN THE WORKPLACE
Assessment Criteria
 Critical inquiry
method is used
to integrate
different ideas for
change of key
people.
 Summarizing,
analyzing and
generalizing skills
are used to
extract salient
points in the pool
of ideas.
 Reporting skills
are likewise used
to communicate
results.
 Current Issues
and concerns
on the systems,
processes and
procedures, as
well as the need
for simple
innovative
practices are
identified.
Contents









Roles of individuals
in suggesting and
making
improvements.
Positive impacts
and challenges in
innovation.
3.3 Types of changes
and responsibility.
Seven habits of
highly effective
people.
Basic research
skills
Identifying
opportunities to
improve and to do
things better.
Involvement.
Identifying the
positive impacts
and the challenges
of change and
innovation.
Providing examples
of the types of
changes that are
within and outside
own scope of
responsibility.
Communicating
ideas for change
through small
group discussions
and meetings.
Demonstrating
skills in analysis
and interpretation
of data
Conditions
The following resources
should be provided:




Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web based
application
Pens, papers and writing
implements.
Cartolina.
Manila papers
Internet conncetion



CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Online brain
storming
Online practical
performance and
demonstration
Appreciative Inquiry
Assessment
methods



Competency
in this unit
may be
assessed
through:
Written Test
Interview
Portfolio
The unit will
be assessed
in a holistic
manner as is
practical
and may be
integrated
with the
assessment
of other
relevant
units of
competency.
Assessment
will occur
over a
range of
situations,
which will
include
disruptions
to normal,
smooth
operation.
Simulation
may be
required to
allow for
timely
assessment
of parts of
this unit of
competency.
Simulation
should be
based on the
actual
workplace
and
will include
walk through
of the
relevant
competency
components.
24
PRESENT RELEVANT INFORMATION
UNIT OF COMPETENCY
:
MODULE TITLE
:
PRESENTING RELEVANT INFORMATION
UNIT DESCRIPTOR
:
This unit of covers the knowledge, skills and
attitudes required to present data/information
appropriately
NOMINAL DURATION
:
8 Hrs.
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainees/students should be able to:
LO 1.
Gather date/information
LO 2.
Assess gathered data/information
LO 3
Record and present information
LO 1
GATHER DATE/INFORMATION
Assessment
Criteria
 Evidence, facts
and information
are collected
 Evaluation, terms
of reference and
conditions are
reviewed to
determine
whether
data/information
falls within
project scope
Contents













Organisational
protocols
Confidentiality
Accuracy
Business
mathematics and
statistics
Data analysis
techniques/proced
ures
Reporting
requirements to a
range of audiences
Legislation, policy
and procedures
relating to the
conduct of
evaluations
Organisational
values, ethics and
codes of conduct
Describing
organisational
protocols relating
to client liaison
Protecting
confidentiality
Describing
accuracy
Computing
business
mathematics and
statistics
Describing data
analysis
techniques/
Conditions
Specific resources for
assessment

Evidence of competent
performance should be
obtained by observing
an individual in an
information
management role
within the workplace
or operational
or simulated
environment.
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application



Online brain
storming
Online practical
performance and
demonstration
Online Practical
exercise
Assessmen
t methods



Competency
in this unit
may be
assessed
through:
Written Test
Interview
Portfolio
The unit will
be assessed
in a holistic
manner as is
practical
and may be
integrated
with the
assessment
of other
relevant
units of
competency.
Assessment
will occur
over a
range of
situations,
which will
include
disruptions
to normal,
smooth
operation.
Simulation
may be
required to
allow for
timely
assessment
25



LO 2
procedures
Reporting
requirements to a
range of audiences
Stating legislation,
policy and
procedures relating
to the conduct of
evaluations
Stating
organisational
values, ethics and
codes of conduc
of parts of
this unit of
competency.
Simulation
should be
based on the
actual
workplace
and
will include
walk through
of the
relevant
competency
components.
ASSESS GATHERED DATA/INFORMATION
Assessment
Criteria
 Validity of data/
information is
assessed
 Analysis
techniques are
applied to assess
data/ information.
 Trends and
anomalies are
identified
 Data analysis
Contents







Business
mathematics and
statistics
Data analysis
techniques/
procedures
Reporting
requirements to a
range of audiences
Legislation, policy
and procedures
Computing
business
mathematics and
statistics
Describing data
analysis
techniques/
procedures
Reporting
requirements to a
range of
Conditions
Specific resources for
assessment

Evidence of competent
performance should be
obtained by observing
an individual in an
information
management role
within the workplace
or operational
or simulated
environment.
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application



Online brain
storming
Online practical
performance and
demonstration
Online Practical
exercise
Assessmen
t methods



Competency
in this unit
may be
assessed
through:
Written Test
Interview
Portfolio
The unit will
be assessed
in a holistic
manner as is
practical
and may be
integrated
with the
assessment
of other
relevant
units of
competency.
Assessment
will occur
over a
range of
situations,
which will
include
disruptions
to normal,
smooth
operation.
Simulation
may be
required to
allow for
timely
assessment
of parts of
this unit of
competency.
Simulation
should be
based on the
actual
workplace
and
will include
26
walk through
of the
relevant
competency
components.
LO 3
RECORD AND PRESENT INFORMATION
Assessment
Criteria
 Studied data/information
are recorded.
 Recommendation
s are analysed for
action to ensure
they are
compatible with
the project’s
scope and terms
of reference.
 Interim and final
reports are
analysed and
outcomes are
compared to the
criteria
established at the
outset.
 Findings are
presented to
stakeholders
Contents








Data analysis
techniques/
procedures
Reporting
requirements to a
range of audiences
Legislation, policy
and procedures
relating to the
conduct of
evaluations
Organisational
values, ethics and
codes of conduct
Describing data
analysis
techniques/
procedures
Reporting
requirements to a
range of
audiences
Stating legislation,
policy and
procedures
relating to the
conduct of
evaluations
Stating
organisational
values, ethics and
codes of conduct
practices
Conditions
Specific resources for
assessment

Evidence of competent
performance should be
obtained by observing
an individual in an
information
management role
within the workplace
or operational
or simulated
environment.
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application



Online brain
storming
Online practical
performance and
demonstration
Online Practical
exercise
Assessmen
t methods



Competency
in this unit
may be
assessed
through:
Written Test
Interview
Portfolio
The unit will
be assessed
in a holistic
manner as is
practical
and may be
integrated
with the
assessment
of other
relevant
units of
competency.
Assessment
will occur
over a
range of
situations,
which will
include
disruptions
to normal,
smooth
operation.
Simulation
may be
required to
allow for
timely
assessment
of parts of
this unit of
competency.
Simulation
should be
based on the
actual
workplace
and
will include
walk through
of the
relevant
competency
components.
27
UNIT OF COMPETENCY
:
PRACTICE
PROCEDURES
OCCUPATIONAL
SAFETY
AND
HEALTH
POLICIES
MODULE TITLE
:
PRACTICING OCCUPATIONAL SAFETY AND HEALTH POLICIES AND
PROCEDURES
UNIT DESCRIPTOR
:
This unit 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
:
AND
4 Hrs.
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainees/students should be able to:
LO 1.
Identify OSH compliance requirements
LO 2.
Prepare OSH compliance requirements
LO 3
Perform task in accordance with relevant OSH policies and procedures
LO 1
IDENTIFY OSH COMPLIANCE REQUIREMENTS
Assessment
Criteria
 Relevant OSH
requirements,
regulations,
policies and
procedures are
identified in
accordance with
workplace policies
and procedures
 OSH activity nonconformities are
conveyed to
appropriate
personnel
 OSH preventive
and control
requirements are
identified in
accordance with
OSH work policies
and procedures











Contents
Conditions
OSH preventive
and control
requirements
Hierarchy of
Controls
Hazard
Prevention and
Control
General OSH
principles
Work standards
and procedures
Safe handling
procedures of
tools, equipment
and materials
Standard
emergency plan
and procedures
in the workplace
Communication
skills
Interpersonal
skills
Critical thinking
skills
Observation
skills
The following resources
should be provided:

Facilities, materials
tools and equipment
necessary for the
activity
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application

Online brain
storming
Online practical
performance and
demonstration
Online Practical
exercise


CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Assessment
methods
Competency
in this unit
may be
assessed
through:
 Observation
/Demonstra
tion with
oral
questioning
3.2 Third
party report
28
LO 2
PREPARE OSH COMPLIANCE REQUIREMENTS
Assessment
Criteria
 OSH work activity
material, tools and
equipment
requirements are
identified in
accordance with
workplace policies
and procedures
 Required OSH
materials, tools
and equipment are
acquired in
accordance with
workplace policies
and procedures
 Required OSH
materials, tools
and equipment are
arranged/ placed in
accordance with
OSH work
standards
Contents











LO 3
Resources
necessary to
execute hierarchy
of controls
General OSH
principles
Work standards
and procedures
Safe handling
procedures of
tools, equipment
and materials
Different OSH
control measures
Communication
skills
Estimation skills
Interpersonal
skills
Critical thinking
skills
Observation
skills
Material, tool
and equipment
identification
skills
Conditions
The following resources
should be provided:

Facilities, materials
tools and equipment
necessary for the
activity
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application

Online brain
storming
Online practical
performance and
demonstration
Online Practical
exercise


Assessmen
t methods
Competency
in this unit
may be
assessed
through:
 Observati
on/Demon
stration
with oral
questionin
g
3.2 Third
party
report
PERFORM TASK IN ACCORDANCE WITH RELEVANT OSH POLICIES AND PROCEDURES
Assessment
Criteria
 Relevant OSH
work procedures
are identified in
accordance with
workplace policies
and procedures
 Work Activities are
executed in
accordance with
OSH work
standards
 Non-compliance
work activities are
reported to
appropriate
personnel
Contents








OSH work
standards
3.2. Industry related
work activities
General OSH
principles
OSH Violations
Non-compliance
work activities
Communication
skills
Interpersonal
skills
Troubleshooting
skills
Critical thinking
skills
Observation
skills
Conditions
The following resources
should be provided:

Facilities, materials
tools and equipment
necessary for the
activity
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application

Online brain
storming
Online practical
performance and
demonstration
Online Practical
exercise


Assessmen
t methods
Competency
in this unit
may be
assessed
through:
 Observati
on/Demon
stration
with oral
questionin
g
3.2 Third
party
report
29
UNIT OF COMPETENCY
: EXERCISE EFFICIENT AND EFFECTIVE SUSTAINABLE PRACTICES
THE WORKPLACE
IN
MODULE TITLE
:
EXERCISING EFFICIENT AND EFFECTIVE SUSTAINABLE PRACTICES IN THE
WORKPLACE
UNIT DESCRIPTOR
:
This unit covers 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
:
3 hrs
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainees/students should be able to:
LO 1
Identify the efficiency and effectiveness of resource utilization
LO 2
Determine causes of inefficiency and/or effectiveness of resource utilization
LO 3
Convey inefficient and effective environmental practices
LO 1
IDENTIFY THE EFFICIENCY AND EFFECTIVENESS OF RESOURCE UTILIZATION
Assessment
Criteria
 Required
resource
utilization in the
workplace is
measured using
appropriate
techniques
 Data are
recorded in
accordance with
workplace
protocol
 Recorded data
are compared to
determine the
efficiency and
effectiveness of
resource
utilization
according to
established
environmental
work
procedures
Contents







Importance of
Environmental
Literacy
Environmental
Work
Procedures
Waste
Minimization
Efficient Energy
Consumptions
Recording Skills
Writing Skills
Innovation
Skills
Conditions
The following resources
should be provided:




Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application

Online practical
performance and
demonstration
Workplace
Tools, materials and
equipment relevant to
the tasks
PPE
Manuals and
references
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Assessmen
t methods
Competency in
this unit may
be assessed
through:

Demonstrat
ion

Oral
questioning

Written
examinatio
n
30
LO 2
DETERMINE CAUSES OF INEFFICIENCY AND/OR EFFECTIVENESS OF RESOURCE
UTILIZATION
Assessment
Criteria
 Potential
causes of
inefficiency
and/or
ineffectiveness
are listed
 Causes of
inefficiency
and/or
ineffectiveness
are identified
through
deductive
reasoning
 Identified
causes of
inefficiency
and/or
ineffectiveness
are validated
thru established
environmental
procedures
LO 3





Contents
Conditions
Causes of
environmental
inefficiencies and
ineffectiveness
Deductive
Reasoning
Skills
Critical thinking
Problem Solving
Observation
Skills
The following resources
should be provided:




Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application

Online practical
performance and
demonstration
Workplace
Tools, materials and
equipment relevant to
the tasks
PPE
Manuals and
references
Assessmen
t methods
Competency in
this unit may
be assessed
through:

Demonstrat
ion

Oral
questioning

Written
examinatio
n
CONVEY INEFFICIENT AND EFFECTIVE ENVIRONMENTAL PRACTICES
Assessment
Criteria
 Efficiency and
effectiveness of
resource
utilization are
reported to
appropriate
personnel
 Concerns
related
resource
utilization are
discussed with
appropriate
personnel
 Feedback on
information/
concerns raised
are clarified
with appropriate
personnel







Contents
Conditions
Appropriate
Personnel to
address the
environmental
hazards
Environmental
corrective
actions
Written and Oral
Communication
Skills
Critical thinking
Problem Solving
Observation
Skills
Practice
Environmental
Awareness
The following resources
should be provided:




Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application

Online practical
performance and
demonstration
Workplace
Tools, materials and
equipment relevant to
the tasks
PPE
Manuals and
references
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Assessmen
t methods
Competency in
this unit may
be assessed
through:

Demonstrat
ion

Oral
questioning

Written
examinatio
n
31
UNIT OF COMPETENCY
:
PRACTICE ENTREPRENEURIAL SKILLS IN THE WORKPLACE
MODULE TITLE
:
PRACTICING ENTREPRENEURIAL SKILLS IN THE WORKPLACE
UNIT DESCRIPTOR
:
This unit covers the outcomes required to apply
entrepreneurial workplace best practices and
implement cost-effective operations
NOMINAL DURATION
:
4 hrs
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainees/students should be able to:
LO 1
Apply entrepreneurial workplace best practices
LO 2
Communicate entrepreneurial workplace best practices
LO 3
Implement cost-effective operations
LO 1
APPLY ENTREPRENEURIAL WORKPLACE BEST PRACTICES
Assessment
Criteria
 1 Good
practices
relating to
workplace
operations are
observed and
selected
following
workplace
policy.
 Quality
procedures and
practices are
complied with
according to
workplace
requirements.
 Cost-conscious
habits in
resource
utilization are
applied based
on industry
standards.
Contents





Workplace best
practices,
policies and
criteria
Resource
utilization
Ways in fostering
entrepreneurial
attitudes:
 Patience
 Honesty
 Qualityconsciousness
 Safetyconsciousness
 Resourcefulness
Communication skills
Complying with
quality procedures
Conditions
The following resources
should be provided:





Simulated or actual
workplace
Tools, materials and
supplies needed to
demonstrate the
required tasks
References and
manuals
Enterprise procedures
manuals
Company quality
policy
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application

Online practical
performance and
demonstration

Online case
study
Assessmen
t methods
Competency in
this unit should
be assessed
through:


Interview
Third-party
report
32
LO 2
COMMUNICATE ENTREPRENEURIAL WORKPLACE BEST PRACTICES
Assessment
Criteria

Observed good
practices
relating to
workplace
operations are
communicated
to appropriate
person.
 Observed
quality
procedures and
practices are
communicated
to appropriate
person
 Cost-conscious
habits in
resource
utilization are
communicated
based on
industry
standards.
LO 3
Contents






Workplace best
practices,
policies and
criteria
Resource
utilization
Ways in fostering
entrepreneurial
attitudes:
 Patience
 Honesty
 Qualityconsciousness
 Safetyconsciousness
 Resourcefulness
Communication skills
Complying with
quality procedures
Following workplace
communication
protocol
Conditions
The following resources
should be provided:





Simulated or actual
workplace
Tools, materials and
supplies needed to
demonstrate the
required tasks
References and
manuals
Enterprise procedures
manuals
Company quality
policy
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application

Online practical
performance and
demonstration

Online case
study
Assessmen
t methods
Competency in
this unit should
be assessed
through:


Interview
Third-party
report
IMPLEMENT COST-EFFECTIVE OPERATIONS
Assessment
Criteria
 Preservation
and optimization
of workplace
resources is
implemented in
accordance with
enterprise policy
 Judicious use of
workplace tools,
equipment and
materials are
observed
according to
manual and
work
requirements.
 Constructive
contributions to
office
operations are
made according
to enterprise
requirements.
 Ability to work
Contents








Optimization of
workplace
resources
5S procedures
and concepts
Criteria for
costeffectiveness
Workplace
productivity
Impact of
entrepreneuria
l mindset to
workplace
productivity
Ways in
fostering
entrepreneuria
l attitudes:
 Qualityconsciousness
 Safetyconsciousness
Implementing
preservation and
optimizing workplace
resources
Observing judicious
use of workplace
tools, equipment and
materials
Conditions
The following resources
should be provided:





Simulated or actual
workplace
Tools, materials and
supplies needed to
demonstrate the
required tasks
References and
manuals
Enterprise procedures
manuals
Company quality
policy
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
Methodologies

Online Learning
methodology

Online Group
discussion and
lecture using
Leaning
management
system (web
based application

Online practical
performance and
demonstration

Online case
study
Assessmen
t methods
Competency in
this unit should
be assessed
through:


Interview
Third-party
report
33


Making constructive
contributions to office
operations
Sustaining ability to
work within allotted
time and finances
MODULES OF INSTRUCTION
COMMON COMPETENCIES
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
34
UNIT 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 trainee/student must be able to:
LO1.
Determine areas of concern for safety measures
LO2.
Apply appropriate safety measures
LO3. Safekeep/dispose tools, materials and outfit
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
35
LO1.
DETERMINE AREAS OF CONCERN FOR SAFETY MEASURES
ASSESSMENT
CRITERIA
 Work tasks are
identified in line with
farm operations
 Place for safety
measures are
determined in line
with farm operations
 Time for safety
measures are
determined in line
with farm operations
 Appropriate tools,
materials and outfits
are prepared in line
with job requirement
CONTENTS
CONDITIONS
 Safety in the 
farm
working
area
 Farm operation
period
The students/
trainees must
be provided with
the following
 Farm
location
 Tools and
equipment
appropriate
in applying
safety
measures
 PPE’s
METHODOLOGIES
 Self-study
 Site visit
ASSESSMENT
METHOD
 Written
Examination
 Interview
LO2. APPLY APPROPRIATE SAFETY MEASURES
ASSESSMENT
CRITERIA
 Tools and materials
are used according to
specifications and
procedures
 Outfits are worn
according to farm
requirements
 Effectivity/shelf life/
expiration of
materials are strictly
observed
 Emergency
procedures are
known and followed
to ensure a safework
requirement
 Hazards in the
workplace are
identified and
reported in line with
farm guidelines
CONTENTS
CONDITIONS
 Uses of tools,
 The
materials and
students/trainee
PPE’s in Farm
s must be
setting
provided with
 Farm emergency the following:
procedure in
safety working
 PPE’s
environment
 Farm
location
 Tools and
equipment
appropriat
e in
applying
safety
measures
METHODOLOGIES
 Self-study
ASSESSMENT
METHOD
 Written
Examination
LO3. SAFEKEEP/DISPOSE TOOLS, MATERIALS AND OUTFIT
ASSESSMENT
CRITERIA
 Used tools and
outfit are cleaned
after use and
stored in
designated areas
 Unused materials
are properly
labeled and stored
according to
CONTENTS
 Proper farm
waste
management
system
CONDITIONS
 The
students/trainees
must be provided
with the
following:


METHODOLOGIE
S
 Self-study
 Discussion
 Demonstration
ASSESSMENT
METHOD
 Written
Examination
 Demonstratio
n with oral
questioning
PPE’s
Farm
location
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
36
manufacturers
recommendation
and farm
requirements
 Waste materials
are disposed
according to
manufacturers,
government and
farm requirements

Tools and
equipment
appropriate
in applying
safety
measures
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
37
UNIT 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 includes selection, operation and preventive
maintenance of farm tools and equipment
NOMINAL DURATION
:
16 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
LO1.
Select and use farm tools
LO2.
Select and operate farm equipment
LO3.
Perform preventive maintenance
LO1.
SELECT AND USE FARM TOOLS
ASSESSMENT CRITERIA
 Appropriate farm tools
are identified according
to requirements/use
 Farm tool are checked
for faults and defective
tools are reported in
accordance with farm
procedures
 Appropriate tools and
equipment are safely
used according to job
requirements and
manufacturers’
conditions
LO2.
CONTENTS
CONDITIONS
METHODOLOGIES
 Farm equipment 
and tools
 Safety practices
during
operations of
farm tools and
equipment
The
students/trainee
s must be
provided with
the following:
 Self-study
 Demonstration


ASSESSMENT
METHOD
 Written
examination
 Demonstration
with
oral
questioning
Tools and
equipment
Farm
implements
SELECT AND OPERATE FARM EQUIPMENT
ASSESSMENT CRITERIA
 Appropriate farm
equipment identified
 Instructional manual of
the farm tools and
equipment are carefully
read prior to operation
 Pre-operation check-up
is conducted in line with
manufacturers manual
 Faults in farm
equipment are identified
and reported in line with
farm procedures
 Farm equipment used
CONTENTS
CONDITIONS
 Parts and
 The
function of
students/trainee
farm tools and s must be
equipment
provided with
the following:
 Pre-operation
check-up
 Tools and
 Safety
equipment
practices in
using farm
 Farm
tools and
implements
equipment
METHODOLOGIES
 Self study
 Video
presentation
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
ASSESSMENT
METHOD
 Written
examination
 Demonstration
with
oral
questioning
38
according to its function
 Followed safety
procedures
LO3.
PERFORM PREVENTIVE MAINTENANCE
ASSESSMENT CRITERIA
 Tools and equipment
are cleaned immediately
after use in line with
farm procedures
 Routine check-up and
maintenance are
performed
 Tools and equipment
are stored in designated
areas in line with farm
procedures
CONTENTS
 Preventive

maintenance of
farm tools and
equipment
CONDITIONS
The
students/trainee
s must be
provided with
the following:


METHODOLOGIES
 Self study
 Discussion
ASSESSMENT
METHOD
 Written
examination
Tools and
equipment
Farm
implements
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
39
UNIT 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 basic workplace calculations.
NOMINAL DURATION
:
18 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of the module, the trainees/students should be able to:
LO1.
Perform estimation
LO2.
Perform basic workplace calculations
LO1.
PERFORM ESTIMATION
ASSESSMENT CRITERIA
 Job requirements are
identified from written
or oral communications
 Quantities of materials
and resources required
to complete a work task
are estimated
 The time needed to
complete a work
activity is estimated
 Accurate estimate for
work completion are
made
 Estimate of materials
and resources are
reported to appropriate
person
LO2.
CONTENTS
 Basic

mathematical
operations
 Problem solving
operations
CONDITIONS
The
students/traine
es must be
provided with
the following:
METHODOLOGIES
ASSESSMENT
METHOD


Self-study
Discussion
 Written
examination
METHODOLOGIES
ASSESSMENT
METHOD


 Written
examination
 Pen
 Paper
 Problem
solving
 calculator
 recommen
ded data
PERFORM BASIC WORKPLACE CALCULATIONS
ASSESSMENT CRITERIA
 Calculations to be
made are identified
according to job
requirements
 Correct method of
calculation identified
 System and units of
measurement to be
followed are
ascertained
 Calculation needed to
complete work tasks
are performed using
the four basic process
of addition, division,
CONTENTS
CONDITIONS
 Calculation in  The
farm operations students/traine
es must be
 Different
provided with
method of
the following:
measurement
Self-study
Discussion
 Pen
 Paper
 Problem
solving
 calculator
recommend
ed data
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
40
multiplication and
subtraction
 Calculate whole
fraction, percentage
and mixed when are
used to complete the
instructions
 Number computed in
self checked and
completed for
alignment
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
41
UNIT OF COMPETENCY
MODULE TITLE
:
:
DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
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
:
3 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 industry knowledge
LO1.
SEEK INFORMATION ON THE INDUSTRY
ASSESSMENT
CRITERIA
 Sources of
information on the
industry are correctly
identified and
accessed
 Information to assist
effective work
performance is
obtained in line with
job requirements
 Specific information
on sector of work is
accessed and
updated
 Industry information
is correctly applied
to day-to-day work
activities
LO2.
CONTENTS
 Information
sources
CONDITIONS
METHODOLOGIES
The
 Self study
students/tra  Discussion
inees must  Research
be provided
with the
following:
 Reference
book
 Journal
 Industry
knowledge
 Internet
 Personal
computer
ASSESSMENT
METHOD
 Written
examination
UPDATE INDUSTRY KNOWLEDGE
ASSESSMENT
CRITERIA
 Informal and/or formal
research is used to
update general
knowledge of the
industry
 Updated knowledge is
shared with customers
and colleagues as
appropriate and
incorporated into daytoday working
activities
CONTENTS
CONDITIONS
METHODOLOGIES
• Formal
and
informal research
method
The
students/traine
es must be
provided with
the following:
 Reference
book
 Journal
 Industry
knowledge
 Internet
 Personal
computer
 Self-study
 Group discussion
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
ASSESSMENT
METHOD
 Written
examination
42
UNIT OF COMPETENCY
:
MODULE TITLE
PERFORM RECORD KEEPING
:
MODULE DESCRIPTOR
:
NOMINAL DURATION
:
PERFORMING RECORD KEEPING
This module covers the knowledge, skills, and attitude required to
carry-out inventory activities, maintain production record and
prepare financial records
7 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainees/students must be able to:
LO1.
Carry out inventory activities
LO2.
Maintain production records
LO3. Prepare financial records
LO1.
CARRY OUT INVENTORY ACTIVITIES
ASSESSMENT
CRITERIA
 Inventory inputs
are determined
according
enterprise
requirements.
 Defective tools and
equipment are
determined
according to
operation manuals
 Facilities are
inspected
according to
according standard
codes and laws.
LO2.
CONTENTS

farm
inventory
CONDITIONS
The
students/traine
es must be
provided with
the following:
 Pen
 Paper
METHODOLOGIES
 Self study
 Demonstration
ASSESSMENT
METHOD
 Written
examination
 Demonstration
with
oral
questioning
MAINTAIN PODUCTION RECORD
ASSESSMENT
CRITERIA
 Production plan are
prepared according
to enterprise
requirements.
 Schedule for
production activities
are prepared based
from enterprise
requirements and
plan.
 Production report
are prepared in
accordance with
enterprise reporting
CONTENTS
• Farm
planning
CONDITIONS
METHODOLOGIES
The
students/traine
es must be
provided with
the following:
 Pen
 Paper
 Reference
book
 Self-study
 Group discussion
 Discussion
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
ASSESSMENT
METHOD
 Written
examination
 Demonstration
with
oral
questioning
43

procedures
Input and
production are
monitored using
monitoring chart.
LO3. PREPARE FINANCIAL RECORDS
ASSESSMENT
CRITERIA
 Production cost are
computed using
established
computation
procedures.
 Revenue is
computed using
established
computation
procedures.
CONTENTS
CONDITIONS
• Pre and post The
harvest
students/trainee
record
s must be
provided with
the following:
 Pen
 Paper
METHODOLOGIES
 Self-study
 Discussion
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
ASSESSMENT
METHOD
 Written
examination
44
MODULES OF INSTRUCTION
CORE COMPETENCIES
ORGANIC AGRICULTURE PRODUCTION NC II
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
45
UNIT 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 produce organic concoctions and extracts for owned farm
consumptions and not for commercial purpose of selling.
NOMINAL 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
LO2.
Process concoctions
LO3.
Package concoctions
LO1.
PREPARE FOR THE PRODUCTION OF VARIOUS CONCOCTIONS
ASSESSMENT
CRITERIA
 Work and storage
areas are
cleaned, sanitized
and secured.
 Raw materials
used are cleaned
and freed from
synthetic
chemicals
 Tools, materials
and equipment
used are cleaned,
freed from
contaminations
and must be of
“food grade”
quality
 Personal hygiene
are observed
according to OHS
procedures.
CONTENTS

CONDITIONS
The
Sanitation
students/traine
and
es must be
sterilization
provided with
and
its
the following:
importance
METHODOLOGIES
 Self-study
 Discussion
 Demonstration
ASSESSMENT
METHOD
 Written
examination
 Demonstration
with oral
questioning
 Production
area for
compost
making
 PPE’s
 Tools,
materials
and
equipment
needed in
farm
 PNS-Organic
Agriculture
 NSQCS/BPI
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
46
LO2.
PROCESS CONCOCTIONS
ASSESSMENT
CRITERIA
 Raw
materials are
prepared in
accordance with
enterprise
practice.
 Fermentation
period is set
based on
enterprise
practice.
 Various
concoctions are
fermented
following to
organic
practices.
 Concoctions
are harvested
based on
fermentation
period of the
concoction.
LO3.
CONTENTS
CONDITIONS
 Raw materials of
a concoctions
 Production of
various
concoctions
The
students/traine
es must be
provided with
the following:
METHODOLOGIES
 Self-study
 Discussion
 Demonstration
ASSESSMENT
METHOD
 Written
examination
 Demonstration
with oral
questioning
 Concoction
area
 PPE’s
 Tools,
materials
and
equipment
needed in
farm
PACKAGE CONCOCTIONS
ASSESSMENT
CRITERIA
 Concoctions are
contained in
sanitized bottles
and containers.
 Packaged
concoctions are
labeled and tagged
in accordance with
enterprise practice.
 Packaged
concoctions are
stored in
appropriate place
and temperature
following organic
practices.
 Production of
concoctions are
recorded using
enterprise
procedures.
CONTENTS
CONDITIONS
Concoction
Packages
The
students/traine
es must be
provided with
the following:
METHODOLOGIES
 Self-study
 Demonstration
ASSESSMENT
METHOD
 Written
examination
 Demonstration
with oral
questioning
 Concoction
area
 PPE’s
 Tools,
materials
and
equipment
needed in
farm
CBC- PRODUCE CONCOCTIONS AND EXTRACTS leading to ORGANIC AGRICULTURE PRODUCTION NC II
47