ORGANIC AGRICULTURE PRODUCTION (TVL – AFA)
Name of Learner:
__________________
Grade/Section: _________________
Learning Strand:
__________________
Date Submitted:________________
LEARNING ACTIVITY SHEETS
SELECTION OF HEALTHY STOCKS
Background Information for Learners
Chicken broiler and egg production are the most progressive animal
enterprises in the Philippines today. In fact, poultry industry began as a backyard
enterprise but has shifted to the formation of huge integrated contract farming
operations.
But, there is no such thing as the best breed and commercial strains of
chicken to raise. All the good breeds require methods of care and management even
if they serve the same purpose. There are, however, number of factors to consider in
choosing the best strain to keep. In selecting a strain, efforts should be put forth to
suit one’s ideal and purpose to local conditions which affect fowls and its production.
Climatic conditions and the method of management used in the care of the chickens
are the most important factors in production. And also, the availability of breed in the
locality is another factor to consider. The best breed describes as available, cheap
and adapted to the locality.
Accordingly, buy chicks or growing pullets only from a reliable source. Inquire
into the performance of stocks previously purchased by customers. One should buy
chicks from stock that has been bred for high egg production or broiler meat
production as chicks will be similar to their parents in ability to grow, to lay, and to
resist diseases. The difference in egg production between a good versus poor quality
stocks ranges from 3 to 5 dozen eggs per hen. As a result, this could spell the
success or failure of the project.
Learning Competency with Code
1. Identify breed/strain as per PNS-Organic Agriculture-Livestock and GAHP
Guidelines ( TLE_AFOA9-12OC-Ia-b-IIa-b-1)
2. Select healthy chicks based on industry indicator for healthy chicks.
(TLE_AFOA9-12OC-Ia-b-IIa-b-1)
ACTIVITY I. CROSSWORD PUZZLE.
Direction: Complete the crossword by filling in letter in each box to form a word that
fits each clue.
Breeds of Chicken
ACTIVITY II. MODIFIED TRUE OR FALSE
Direction: Read the statement below. Write TRUE if the statement is correct and if
the statement is incorrect change the underlined word or group of words to make
whole sentence true. Write answer on the space provided before the number.
_______________1.
Meat type chicken commonly grows up to 35-42 days and
weighs 1.5-2.0 kg (live weight).
_______________2.
Chicks with deformities should be given more feeds to
eat.
_______________3.
Male and female chicks intended as prospective breeders
for the production of broilers should be selected when one-day old and observed at
regular intervals.
_______________4.
Desirable characteristics of stocks to purchase should be
evaluated first by the potential raiser before decision is made.
_______________5.
Good quality chicks must have small prominent eyes
indicating good health and vigor.
_______________6.
Chicks having pale thin legs and with white chalk coat
should be rejected.
_______________7.
Chicks with sticky off-colored down denote good brooding
that produces weak chicks.
_______________8.
Deformed chicks, meaning chicks with crooked legs and
toes, crooked beaks, small eyes, or with blindness, paralysis of the legs or neck and
imperfectly healed navels should be discarded or rejected.
_______________9.
A pullet or grower should have large patches of feathers.
_______________10.
The pullets/ grower must appear inactive and avoid
strangers in a lighted area.
ACTIVITY III.
a. Interview different poultry raisers in your barangay on what type and strain of
chicken they are raising for egg and meat production and why they choose
such strain.
b. Ask for the standard characteristics to consider in purchasing stocks and the
considerations observe in choosing the source of their stocks.
c. Answer the questions below
d. Submit the result of the interview to your teacher with your remarks/comments.
NAME OF
BREEDS OF
CHARACTERISTICS OF
TYPE OF
SIGNATURE
RAISER
STOCKS
STOCKS
STRAIN
OF RAISER
MEAT
EGG
Follow up Question
a. What are the popular breeds of chicken in your barangay? Elaborate answer.
________________________________________________________________
________________________________________________________________
_____________________________________________________________
b. What are the characteristics of strains they considered in choosing and
purchasing their stocks?
________________________________________________________________
________________________________________________________________
_____________________________________________________________
ACTIVITY IV.
Directions: The teacher will show 10 chicks. Then, students select the good stocks of
chicks and explain basis in observing and choosing good stocks..
Rubrics for Scoring
ORGANIZATION
CONTENT
STYLE
Below expectation
(0–3)
No
apparent
organization
Evidence is not used
to support assertions
The
content
is
inaccurate or overly
general
The speaker appears
anxious
and
uncomfortable,
presentation is too
short.
Satisfactory
(4–6)
The
presentation
has
focus
and
provides
some
evidence
that
support conclusions
The
content
is
generally accurate,
but incomplete
The
speaker
is
generally
relaxed
and
comfortable,
presentation is a
decent length, and
students own words
are used for the
summary
Exemplary
( 7 – 10 )
The presentation is
carefully organized and
provides
convincing
evidence to support
conclusions
The
content
is
complete and accurate
Score
The speaker is relaxed
and
comfortable,
presentation is the right
length,
student
demonstrates ability to
speak
extemporaneously and
make eye contact with
other members of the
class
TOTAL SCORE
Learning Insights:
Complete this statement…..
I have learned in this activity _______________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:
 Technology and Livelihood Education 9
Animal Production NC II – Poultry Production
Learner’s Material
 Philippine National Standard, Free Range Chicken
 Philippine National Standard, Raising Organic Chicken
Electronic Sources
 https://www.backyardchickencoops.com.au/blogs/learning-centre/top20chicken-breeds-for-your-backyard-coop
 https://www.poultryhub.org
ANSWER KEY
ACTIVITY I. CROSSWORD PUZZLE
ACTIVITY II. MODIFIED TRUE OR FALSE
ACTIVITY III.
1. TRUE
2. discarded or rejected
3. TRUE
ANSWERS MAY VARY
4. TRUE
5. large
6. TRUE
ACTIVITY IV.
7. faulty incubation
8. TRUE
9. TRUE
10. alert
Prepared by:
RONALD M. CRISTOBAL
Writer
ANSWERS MAY VARY
ORGANIC AGRICULTURE PRODUCTION (TVL – AFA)
Name of Learner:
__________________
Grade/Section: _________________
Learning Strand:
__________________
Date Submitted:________________
LEARNING ACTIVITY SHEETS
SELECTION OF SUITABLE HOUSING
Background Information for Learners
Suitable poultry housing is vital for the success of poultry farming business.
Poultry flocks can be raised in both free range and indoor production systems. In
case of indoor production system, it is crucial to manage the environment. Poultry
need accurate management and environment for better production and welfare. To
extent, either the poultry raised indoor or outdoor system, ensure well-management
(ventilation, lighting, temperature and litter condition).
For a small scale poultry production, portable houses are best and known as
organic method. On the other hand, sustainable commercial poultry production
requires planned proper design of poultry housing which is essential to keep the
poultry flocks healthy and productive. And it will result to the increase of farming
production and income
Learning Competency with Code
1. Determine suitable site for chicken house design based on PNS
recommendations. (TLE_AFOA9-12OC-Ia-b-IIa-b-1)
2. Prepare chicken house design based on the Philippine National Standards
(PNS) recommendation. (TLE_AFOA9-12OC-Ia-b-IIa-b-1)
3. Prepare house equipment installation design in line with PNS
recommendation and actual scenario. (TLE_AFOA9-12OC-Ia-b-IIa-b-1)
ACTIVITY I. MULTIPLE CHOICES
Direction: Read and analyze each question. Shade the circle in-line to the chosen letter of
the best correct answer in the provided answer sheet. NO ERASURES ALLOWED!
ANSWER SHEET
A B C D
1. 
2. 






A B C D
3. 
4. 






A B C D
5. 
6. 






A B C D
7. 
8. 






A B C D
9. 
10. 


1. Which of the following is NOT one of the requirements of good chicken house?
a. Good ventilation.
b. Sufficient shed to protect animals from inclement weather.
c. Made of local materials like coco lumber, bamboo and nipa.
d. Bedding are made of artificial materials.




2. Which of the following is the number requirement of chicks per square meter?
a. 20 chicks per square meter
b. 50 chicks per square meter
c. 100 chicks per square meter
d. 60 chicks per square meter
3. Which of the following is the number requirement of head adults per square
meter?
a. 3 heads
b. 5 heads
c. 7 heads
d. 10 heads
4. What is the best topography of the site for chicken house?
a. Level
b. hilly
c. Rolling
d. None of the above
5. What is the most important factor in choosing a project location?
a. Topography
b. Electricity
c. Wind direction
d. Peace and order situation
6. Why do good roads mainly important?
a. to easily reach the site
b. to facilitate educational field trips
c. to attract buyers and consumers
d. to deliver feeds and to market hogs easily
7. What kind of pollution is caused by chicken waste if NOT properly managed?
a. Air pollution
b. Soil Pollution
c. Water Pollution
d. All of the above
8. Which factor is NOT considered in selecting the right area?
a. East west conformation
b. Away from neighbour
c. Unsecured location
d. Place the house on higher portions of the land
9. How many chicken should be in one nest?
a. 2 chickens
b. 3 chickens
c. 5 chickens
d. 8 chickens
10. Which of the options should the project be agreeable and favourable?
a. market
b. animals
c. community
d. location
ACTIVITY II.
Direction. Study and analyze the picture below. What catches your attention? Is it an
ideal site for a poultry farm? Why do you think so? Elaborate your insights.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
ACTIVITY III. DRAW ME!
Direction: Illustrate through a sketch of a typical poultry house.
1. Using the information given during discussion, draw typical poultry house.
Include and label the different parts/compartments of the house.
2. Submit your output to your teacher.
3. If question arises, you may ask/communicate to your teacher.
ACTIVITY IV. TASK
Direction: From the finished sketch plan of Activity III, make a miniature of poultry
house. The materials should be from indigenous or recycled materials.
RUBRICS for SCORING
DIMENSION
PLAN
JUSTIFICATION
APPROPRIATE
MATERIALS
UNIQUENESS
Exemplary
( 7 – 10 )
Highly acceptable: it
is well throughout
Satisfactory
(4–6)
Somewhat acceptable:
thought out
Below expectation
(1–3)
Not at all
acceptable: not
through out
Every part of the
output makes sense
All materials are
appropriate
Some part of the
output makes sense
Some materials are
appropriate
No part of the output
makes sense
No materials are
appropriate
Demonstrate
originality and
mastery of the
concept
Demonstrate a basic
originality of the
concept
No originality of the
concept
Score
TOTAL
Learning Insights:
Complete this statement…..
I have learned in this activity _______________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:
 Technology and Livelihood Education 9
Animal Production NC II – Poultry Production
Learner’s Material
 Philippine National Standard, Free Range Chicken
 Philippine National Standard, Raising Organic chicken
Electronic Sources



https://www.poultryhub.org/family-poultry-training-course/trainees-manual2/housing-and-equipment/
http://www.fao.org/3/y5169e05.htm
https://morningchores.com/chicken-housing/
ANSWER KEY
ACTIVITY I. MULTIPLE CHOICE
1. d. bedding
2. a. 50 chicks per square meter
3. b. 3 heads
4. a. level
5. d. peace and order situation
6. d. to deliver feeds and to market hogs easily
7. d. All of the above
8. c. unsecured location
9. b. 3 chickens
10. c. community
ACTIVITY II
ANSWERS MAY
VARY
ACTIVITY IV
ANSWERS MAY
VARY
Prepared by:
RONALD M. CRISTOBAL
Writer
ACTIVITY III . DRAW ME!
ANSWERS MAY
VARY
ORGANIC AGRICULTURE PRODUCTION (TVL – AFA)
Name of Learner:
__________________
Grade/Section: _________________
Learning Strand:
__________________
Date Submitted: ________________
LEARNING ACTIVITY SHEETS
TOPIC: House Design and Equipment
Background Information for Learners
Basic functions of housing facilitation in management practices such as (biosecurity, feeding, watering, stocking density, predator protection and weather
protection) and provision of physical environment (temperature, humidity, ventilation
and lighting) are responsible for optimum production housing system. For efficient
production performance, housing systems like free range, semi-intensive and
intensive have been used for rearing poultry birds. However, intensive system is
found to be the most efficient method for rearing poultry birds.
Two main types of intensive housing system are the open sided and
environment controlled houses. These poultry houses are further classified into deep
litter system, all slat system, slat and litter house, wire system, slat and wire system,
deep-pit system and cage system.
Bird's requirements in terms of environment are based upon its type, age,
weight, and feed and production status. Protection of birds from extreme climate
condition and precise control of environment is only possible in an environment
controlled housing system. For construction of such houses, selection of site and
selection of appropriate equipment shall be of importance. The site selected should
also consider various factors such as availability of transportation, labor, electricity
and water. Whereas, equipment selection are based on the following criteria:
performance, durability and economics.
Learning Competency with Code

Install house equipment in line with housing design (TLE_AFOA9-12OC-IcIIc-1)
Activity # 1
Direction: In your own word answer the following question. Discuss briefly
1. What is the ideal direction for the construction of poultry house? Why?
2. How to you build a poultry house?
3. What are the factors to consider in determining the ideal location of a poultry
farm? What are the characteristics of a suitable site?
4. What are the different types of poultry housing?
5. What are the basic requirements for a poultry house?
Activity #2: MULTIPLE CHOICE
DIRECTIONS: Read and understand the questions carefully.Write your answer in
the space provided.
___1.This system is adopted only when adequate land is available to ensure desire
stocking density in order to avoid crowding?
a.free range system
c. intensive system
b. semi-intensive system
d. deep litter system
___2. In this system the birds are kept inside the house at all time.
a.free range system
c. intensive system
b. semi-intensive system
d. deep litter system
___3. Birds are totally confined to houses either ground/ floor or on wire- netting floor
in cages or on slats.
a.free range system
c. intensive system
b. semi-intensive system
d. deep litter system
___4.It indicates that birds are half way reared in the houses and half-way in the
ground.
a.free range system
c. intensive system
b. semi-intensive system
d. deep litter system
___5. This system involved rearing poultry on raised netting floor in smaller
compartment.
a.deep litter system
c. slat cum litter system
b.cage system
d. slatted floor system
Activity # 3
1. Do you have a suitable place to build a chicken house? If so, describe the
site.
2. Are there suitable materials to construct the house from? What are these
materials? Will you have to purchase some of these materials? What are they
and their approximate cost?
Learning Insights:
Complete this statement…..
What I have learned in this activity _______________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:
 Philippine National Standard, Raising Organic chicken
 https://www.intechopen.com/books/poultry-an-advanced-learning/poultryhousing-and-management
ANSWER KEY
Activity 1
Answer may vary
Activity 2
MULTIPLE CHOICE
1. A
2. C
3. D
4. B
5. B
Activity 3
Answer may vary
Prepared by:
MINETT S. CABACCAN
Writer
ORGANIC AGRICULTURE PRODUCTION (TVL – AFA)
Name of Learner:
__________________
Grade/Section: _________________
Learning Strand:
__________________
Date Submitted: ________________
LEARNING ACTIVITY SHEETS
TOPIC: Bedding Materials for Organic Chicken
Background Information for Learners
The most common notion about chickens is that these animals have a stinky
smell. This notion has some truth to it especially when they are crammed into
buildings which lack fresh air or worse when their beddings get wet. However, for a
backyard flock, there are few simple tips that can help minimize the odor in your
chicken coop.
A key to keeping chickens healthy and odor free is the proper use of coop
bedding or litter as it’s usually called. There are many types of litter but to function
well it must be able to absorb some moisture, insulate the floor from cold, and give
chickens a chance to dust.
Unlike mammals, chickens don’t produce urine. All excrement leave their bodies
as solid feces which helps keep litter dry.
By far the most commonly used litter is wood shavings which are sold in feed
stores or scrounged from woodworkers. Wood shavings have a pleasant smell, are
amazingly absorbent, and don’t pack down. Sawdust also works well but is dusty.
Chickens stir it up and dust settles on anything in the coop. Straw is another
common bedding. It’s usually cheaper but not nearly as absorbent as wood chips.
Straw mats down and is harder to shovel out than chips. Dry leaves can be used to
make effective litter. They are usually free but only available in the fall and tend to
break down into dust quickly.
Litter must stay dry to remain odor free. Four to six inches of dry wood
shavings usually last six months or more before it needs to be changed. Droppings
become incorporated into the shavings as the chickens stir it. About every six
months, one can scoop the old litter out of the coop with a shovel (a snow shovel
works well) and replace it with fresh chips. Used bedding can be either composted or
a thin layer can be worked into garden soil to provide nutrients and water
absorbency.
When litter gets wet, usually when a waterer leaks or tips over, it’s important to
immediately remove the soggy shavings and replace them with fresh dry ones.
Otherwise, they will soon smell.
Chickens love to dust themselves and will readily fluff litter into their feathers.
Following a brief dust bath the birds are as fresh as a human emerging from a
shower, and as the dust works between their feathers it prevents parasites from
thriving.
Learning Competency with code

Secure available bedding materials in the locality (TLE_AFOA9-12OC-Id-IId-1)

Prepare bedding based on housing equipment and housing design
(TLE_AFOA9-12OC-Ia-j-IIc-e-1)
Activity #1
Direction: Write true if the statement is right and false if the statement is
wrong.
1. Beddings should not be made of natural materials.
2. Free access to fresh water and feeds according to the needs of the animals and
access to pasture
3. Forty chicks are needed per square meter in the space requirements.
4. Place the house on higher portions of the land.
5. In selecting the area it should be near from neighbours.
6. Rice straw, rice hull, soil and woodchips are some of the examples of bedding use
in raising organic chicken.
7. Changing or topping up of beddings of a poultry house should be done frequently.
8. Base on the space requirements only seven adult heads should be kept per
square meter.
9. Hay or grass clippings are NOT ideal chicken coop bedding.
10. Wood chips are another potentially high carbon source of chicken coop bedding.
Activity # 2
Give at least 5 things to remember in putting up a poultry house
ELEVATED TYPES
1.
2.
3.
4.
5.
LITTER TYPES
1.
2.
3.
4.
5.
Activity # 3
Direction: Draw a sample chicken house plan base on elevated types and litter
types. Use extra sheet of paper if necessary.
Follow up question:
a. What are rice hull used for?
______________________________________________________________
______________________________________________________________
___________________________________________________________
b. What can saw dust be used for?
______________________________________________________________
______________________________________________________________
___________________________________________________________
c. What does coco coir do?
______________________________________________________________
______________________________________________________________
___________________________________________________________
d. What is rice straw used for?
______________________________________________________________
______________________________________________________________
___________________________________________________________
Learning Insights:
Complete this statement…..
What I have learned in this activity _______________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:
 Philippine National Standard, Raising Organic chicken
 https://www.hobbyfarms.com/7-coop-bedding-materials-and-how-to-choosethe-right-one-3/
ANSWER KEY
ACTIVITY I. TRUE OR FALSE
1. FALSE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
6. FALSE
7. TRUE
8. FALSE
9. TRUE
10. TRUE
Activity 2 and 3
Answer may vary
Prepared by:
MINETT S. CABACCAN
Writer
ORGANIC AGRICULTURE PRODUCTION (TVL – AFA)
Name of Learner:
__________________
Grade/Section: _________________
Learning Strand:
__________________
Date Submitted: ________________
LEARNING ACTIVITY SHEETS
TOPIC: Brooding Facility for Organic Chicken
Background Information for Learners
Poultry and game bird producers realize that chicks must be kept warm or
brooded during the first weeks of life. Surprisingly, improper brooding is one of the
most common causes of stress in poultry flocks.
Brooding is a critical period when poultry farmers must give day old chicks a
good start so that they can perform optimally.
It is important for farmers to ensure that during brooding any form of stress on
the chicks shall be eliminated so that the energy consumed is efficiently utilized for
growth and skeletal development.
Equipment used to provide warmth and light and to rear the baby chicks
during the first few weeks of life are called brooders.
The brooders consist of some heating source, reflectors to reflect the heat and light
towards the chicks, light and heat adjustment devices such as stands, thermostats
and other accessories, depending on the model.
Learning Competency with code

Brooding facility is set-up in accordance with the housing equipment
installation design.(TLE_AFOA9-12OC-Ie-IIe-1)
Activity # 1 LABEL ME
Direction: Identify each equipment below choose your answer from the box
Manual drinker
nipple drinker
bell type automatic waterer
water heater
Shell grit box
circular feeder
linear feeder
automatic feeder Electrical brooding
reflectors/hovers
infra-red bulbs
electrical brooder
gas brooder
charcoal brooder
Activity #2: MULTIPLE CHOICE
Direction: Read and understand the question carefully. Write your answer in the
space provided
___1. These are used in places where electricity is not available or costly and where
power failure is quite common
a. Charcoal stove
c. electrical brooder
b. gas brooder
d. infra-red bulls
___2. It is also thermostatically controlled heating system that spread required
amount of heat uniformly above large area, this avoid crowding of chicks under
brooder directly.
a. Charcoal stove
c. electrical brooder
b. gas brooder
d. infra-red bulls
___3. It is attached with canopy type reflectors to reflect the heat towards the chicks.
a. Charcoal stove
c. electrical brooder
b. gas brooder
d. infra-red bulls
___4. It is are usually made of Galvanized Iron it can as well be made out of any
locally available material like wood and bamboo.
a. linear feeder
c.shell grit box
b. circular feeder
d.automatic feeder
___5. These are made of high plastic and usually suspended from roof/ roof-truss or
from separate pipeline for the purpose.
a. Linear feeder
c.shell grit box
b. b.circular feeder
d.automatic feeder
___6. Which means the removal of unprofitable or unproductive birds from the flock?
a. culling
c. handling
b. candling
d. brooding
___7. In brooding management, when will the proper time to remove the light?
a. eyes are bright
c. feet are straight
b. feather still developing
d. wing feather are fully developed
___8. Which refers to a poultry destined for the production for fertile eggs, for
incubation for the purpose of producing day-old birds?
a. Breeders
c. rooster
b. brooders
d. none of the choices
___9. Brooding means keeping chicks warm and comfortable. How many days is
brooding stage?
a. 10-12 days
c. day old-27days
b. day old- 21 days
d. day old-30 days
___10. What do call the method by placing the egg in a bowl of water to determine
the freshness of egg?
a. by breaking
c. candling method
b. by shaking
d. immersion
Activity #3
Look at the pictures below. What can you say about them? Describe their
similarities and differences. Write your answer in your notebook.
Similarities
Differences
Activity # 4
Differentiate the feeding requirements of a brooding chicks and a growing
chicken. Write your answer in the space provided.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
ANSWER KEY
ACTIVITY 1
1. Charcoal stove
2. Electrical brooder
3. Infra-red bulbs
4. Reflectors/hovers
5. Electrical brooding heaters
6. Linear feeder
7. Circular feeder
8. Shell grit box
9. Waters heaters
10. Bell type automatic waterer
11. Nipple drinker
12. Manual drinker
13. Automatic feeder
14. Gas brooder
ACTIVITY 2
MULTIPLE CHOICE
1. a
2. c
3. b
4. a
5. b
6. c
7. d
8. b
9. b
10. d
Prepared by:
MINETT S. CABACCAN
Activity 3 and 4
Answer may vary
Organic Agriculture Production (TVL-AFA)
Name of Learner: ________________________ Grade/Section: ______________
Learning Strand: _________________________ Date Submitted: ____________
LEARNING ACTIVITY SHEETS
TOPIC: Feeding Materials for Organic Chicken
Background Information for Learners
An important part of raising chickens is feeding-feeding makes up the major
cost of production and good nutrition is reflected in the bird’s performance and its
products.
The most convenient way of feeding chickens is with a balanced ration
whether the birds are confined indoors or allowed to range outdoors. Most diets
contain corn for energy, soybean meal for protein, and vitamin and mineral
supplements. Proper nutrition is essential in keeping animals healthy and productive.
Feeds account for more than 80 percent of the cost of commercial production.
Making your own feeds cuts down the costs while increasing your profit margin feed
material should be economical, palatable, nutritious and locally available which are
all “natural” ingredients. The diet shall be offered to the animals in a form allowing
them to execute their natural feeding behavior. Forced feeding is prohibited.
Learning Competency with code
1. Select suitable feeding materials available in the locality and nutrient
requirements of chicken (TLE_AFOA9-12OC-If-IIf-1)
Activity 1
Directions: classify the given feed material according to its nutrient content by
checking the box indicating Energy Source, Protein Source and Minerals
Supplements after each feed stuff.
Feed material
Energy Source
Bone meal
Ipil-ipil leaf meal
Napier
Corn grits
Fish meal
Egg shell
Molasses
Oil
Blood meal
Rice middling
Nutrient
Protein Source
Mineral Source
Activity 2: MULTIPLE CHOICE
Directions: Choose the correct answer from the given choices. Write the letter that
best corresponds to your answer. Write your answers before each item.
1. Feed type for 1week old chick?
a. Booster
b. Starter
c. Grower
d. finisher
2. Crude protein for 3 weeks old chicks
a.18% CP
b. 19% CP c. 20% CP d. 23% CP
3. Which of the following is essential source of calcium?
a. Fermented plant juice b. egg shell c. vermicast d. Sodium Chloride
4. Layer chicken must consume feeds NOT lower than ____grams
a. 60
b. 50
c. 40
d. 30
5. An organic Chicken raiser from the province of Isabela makes his own feed
material, which of the following may NOT be used as feed material?
a. Rice bran
b. Corn grits c. Copra meal
d. ipil-ipil
Activity 3:
Direction: Discuss your answer in 3 to 4 sentences clearly and legibly.
Question: If you will formulate your own feed meal, what feed material will you
choose considering economical, palatable, nutritious and locally available materials
to be used and why? Answer it in 5 minutes.
Rubrics for scoring:
Description
Highest possible
score
4
4
1
1
10
Content
Organization of ideas
Time bound
Neatness/workmanship
Total
Score
Closure
In formulating feed ration, always consider the availability and abundance of
materials within the locality making it economical but never disregard nutrition.
Remember as feed production cost cuts down the profit increases.
References
Philippine National Standard on Raising Organic Chicken
https://s.docworkspace.com/dAOAW052S2eY0ori
Answer key
Activity 1:
1. Protein source
2. Mineral source
3. Protein source
4. Energy source
5. Energy source
Activity 2:
1. A
2. D
3. B
4. C
5. C
6.
7.
8.
9.
Mineral source
Energy source
Energy source
Protein source
10. Energy source
Prepared by
ROSEMARIE J. MAYO
Writer
Activity 3:
Answers of students will vary
Organic Agriculture Production (TVL-AFA)
Name of Learner: ________________________ Grade/Section: ______________
Learning Strand: _________________________ Date Submitted: ____________
LEARNING ACTIVITY SHEETS
TOPIC: Feeding Formulation for Organic Chicken
Background Information for Learners
A benefit of raising your own chickens is having inexpensive organic eggs and
meat. Formulating your own homemade organic chicken feed using all organic
ingredients guarantees safe and healthy.
Simple feed formulation and calculation using Pearson Square Method are
followed to attain the required ration at a certain age of chicken. Making your own
feeds cuts down the cost of production while increasing your profit.
Learning Competency with code

Prepare feed materials following prescribed formulation (TLE_AFOA9-12OCIg-IIg-1)
Activity 1. In 5 minutes, write at least 5 feed materials available in your community /
in your backyard which comprises Energy source, protein source and mineral
source. Besides each feedstuff, identify it’s percentage crude protein.
Rubrics for scoring
Point
5
The student listed 5 feed material with correct nutrient content and
percentage crude protein
4
The student listed 4 feed material with correct nutrient content and
percentage crude protein
3
The student listed 3 feed material with correct nutrient content and
percentage crude protein
2
The student listed 2 feed material with correct nutrient content and
percentage crude protein
1
The student listed 1 feed material with correct nutrient content and
percentage crude protein
Activity 2: Problem Solving
Direction: Calculate the feed formulation of the given feed material using Pearson
square method in 20 minutes (show all your solutions)
Problem 1: Formulate 10 kg ration containing 19% CP
Available ingredients: Fish meal = 52% CP, Rice bran = 11% CP
Problem 2: Formulate 50 kg ration containing 19% CP
Available ingredients:
Protein Source
Energy Source
40% Fish meal = 52% CP
60% Ipil-ipil leaf meal=31% CP
60% Rice bran
= 11%CP
40% Corn grits
= 7% CP
Rubrics for scoring:
Score Understanding
Show complete understanding
4
on the concept
/ solution complete address and
presented
Shows
nearly
complete
understanding
on
the
3
concept/solutions
presented
with minor error
2
1
execution
Uses appropriate
and
complete
strategy for solving
problem
Uses appropriate
but
incomplete
strategy for solving
problem
Shows some understanding on Uses
an
the concept/not all solutions are inappropriate and
presented
unclear strategy for
solving problem
Shows
limited
or
no Works haphazard
understanding of the concept
with no particular
strategy use.
persistence
Works hard on the
task and doesn’t
need much help
Works hard on the
task and only get
help after having
tried
many
strategies
given
throughout
Can do simple
parts
of
the
problem with little
help
Needs help even
for very simple task
Activity 3: Prepare feed material
Direction: From the calculated feed ration in activity 2. Choose 1 ration and prepare
your own feed material for your grower organic chicken. (All the needed materials
are available) Do this in 20 minutes.
Description
Orderliness
workmanship
Timeliness
Total
Rubrics for scoring:
Highest
possible score
2
2
1
5
Score
Closure
To attain the prescribe formulation of a given feed ration in each growth stage
of chicken accuracy and precision is highly recommended.
References


Philippine National Standard on Raising Organic Chicken
https://s.docworkspace.com/dAOAW052S2eY0ori
Answer key
Activity 1 and 3
Answers of students will vary
Activity 2
Solution for problem solving#1
Available ingredients:
Fish meal = 52% CP
Rice bran = 11% CP
FM (52% CP)
8
(8 ÷ 41) x 100 = 19.51%
33
(33 ÷ 41) x 100 = 80.49%
19%CP
RB (11% CP)
FM
(8 ÷ 41) x 100 = 19.51%
RB
(33 ÷ 41) x 100 = 80.49%
= 100%
Weight of Fish Meal= 10 kg x19.51% = 10 x 0.1951 = 1.951 kg
Weight of Rice bran= 10 kg x80.49% = 10 x 0.8049 = 8.049 kg
Solution for problem solving#2
Available ingredients:
Protein Source
40% Fish meal
= 52% CP
0.4x52=20.8
60% Ipil-ipil leaf meal=31% CP
0.6x31=18.6
10kg
39.4%CP
Energy Source
60% Rice bran
= 11%CP
0.6x11=6.6
40% Corn grits
= 7% CP
0.4x 7=2.8
9.4 %CP
FM & IL (39.4% CP)
9.6
(9.6 ÷30) x 100 = 32 %
100%
19%CP
RB & CG (9.4% CP)
20.4
(20.4 ÷ 30) x 100 =68 %
30
Weight of Protein Source
weight of Energy Source
FM= 50kgx0.32x0.4 = 6.4kg
RB=50kg x0.68x0.6=20.4kg
IL=
CG=50kgx 0.68x0.4=13.6kg
50kgx0.32x0.6= 9.6kg
Total Weight of feeds produced must be equal to 50kg
Protein Source
Energy Source
FM=6.4 kg
IL =9.6 kg
RB=20.4kg
CG=13.6kg
50kg
Prepared by
ROSEMARIE J. MAYO
Writer
Organic Agriculture Production (TVL-AFA)
Name of Learner: ________________________ Grade/Section: ______________
Learning Strand: _________________________ Date Submitted: ____________
LEARNING ACTIVITY SHEETS
TOPIC: Feeding Preparation for Organic Chicken
Background Information for Learners
Farm animals include poultry, hogs and other large animals. Aside from
home consumption, raising poultry and livestock can be a profitable source of
income for family.
Today, many people are engage in raising farm animals especially poultry.
Production efficiency depends on a better knowledge and understanding on the
principles and practices in animal production, one of which is proper feeding
management program.
Learning Competency with code
 Feed animals based on feeding management program (TLE_AFOA9-12OCIh-II-h-1)
 Monitor feeding following farm procedure (TLE_AFOA9-12OC-Ih-II-h-1)
ACTIVITY 1.SURVEY
Instructions:
1. Visit at least 5 chicken raisers in your community.
2. Study/observe their feeding management and common problems encountered.
3. Fill-out the tables provided for Frequency distribution of chicken raise
Location:
________________________________
Table 1. Conventional chicken raiser (commercial feeds is use)
Stage/Age of
chicken
Pre-starter age
Starter age
frequency
Average weight
of feed consume
per chicken
Cost of feed Average cost
consume
of feeds
consume per
/kg
chicken
Grower age
Finisher/layer age
Table 2. Organic chicken raiser
Stage/Age of
chicken
frequency
Average weight of Cost of
feed consume per feed
chicken
consume
/kg
Average cost
of feeds
consume per
chicken
Pre-starter age
Starter age
Grower age
Finisher/layer age
Table 3. COMBINATION OF ORGANIC AND CONVENTIONAL CHICKEN RAISER
Stage/Age of
chicken
frequency
Average weight of
feed consume per
chicken
Cost of
feed
consume
/kg
Pre-starter age
Starter age
Grower age
Finisher/layer age
Average cost
of feeds
consume per
Chicken
Table 4. Tally sheet
Stage/Age of
chicken
AVERAGE COST OF FEEDS CONSUME PER BIRD
Conventional
raiser
Organic
chicken riser
Combination of organic at
conventional
Pre-starter age
Starter age
Grower age
Finisher/layer age
Activity 2
1. Present the table showing the comparison of cost of feeds consume per bird for
conventional raiser, organic chicken raiser and combination of organic and
conventional raiser
2. Base on the cost of production (feeding) and feeding management observed,
recommend the most feasible and safest feeding material used.
Rubric for Judging the presentation of output
Components are measured on a scale of 1 – 4; 4 being the highest score.
Listed below are the criteria for a score of 4.
35% - Content Clarity:
The student’s presentation clearly describes the
average cost of production of different chicken raisers in a way which make
education better for this student and/or peers.
35% - Critical Thinking: Identifies and presents the STUDENT’S OWN
perspective and position as it is important to the analysis of the issue and clearly
states a conclusion or hypothesis, emerges from the evidence and its relationship to
the given activity.
20% - Creativity/originality: the student
presented his/her work in an
original way
10% - Impact: The overall presentation is well planned and organized.
Activity 3. Be an Organic Chicken Raiser
1. Make your own video presentation as Organic Chicken raiser. Record through
video all the activities as need.
2. Choose a good stock of pre-starter, starter, grower and finisher/layer.
3. During the video recording, Show and discuss proper feeding management
techniques such as feed ration recommended in each stages of growth, type of feed
materials to be used available around your area keeping all materials natural and
safe.
4. The video must present/show the growth development of your poultry animals in
each stage from 1st day to the 10th or longer day after of continuous feeding, after
which the video will be presented/submitted.
Rubric for judging video presentation
Components are measured on a scale of 1 – 4; 4 being the highest score.
Listed below are the criteria for a score of 4.
35% - Content Clarity:
• The content of the video clearly describes the concept of feeding
management the way to make Raising Organic Chicken easy and enjoyable.
35% - Critical Thinking: Identifies and presents the STUDENT’S OWN
perspective and position clearly as he/she demonstrate proper feeding management
in each stage of chicken raised. Also states a conclusion or hypothesis, shows how
the solution emerges demonstrates its relationship to the concept.
20% - Creativity: The video is original and presented creatively which
promotes organic agriculture in the community.
10% - Production: Shows the overall quality of the production (including
visual and sound elements.) The video is well planned, with smooth transitions and
edits. Sound is excellently balanced and easy to hear. All elements support the
message it implies.
Closure: Proper nutrition and good feeding management can ensure maximum
efficiency for growth and production of Poultry Animals.
To attain maximum
production, provide adequate feeds to the animals to enable the animals achieve as
much growth as quickly as possible.
References

Philippine National Standard on Raising Organic Chicken

https://s.docworkspace.com/dAOAW052S2eY0ori
Answer Key
Activity 1, 2 & 3
Answers of students will vary
Prepared by
ROSEMARIE J. MAYO
Writer
Organic Agriculture Production NC II (TVL-AFA)
Name of Learner:______________
Grade/Section:_____________
Learning Strand:_________________
Date Submitted:____________
LEARNING ACTIVITY SHEETS
Health Management for Organic Chicken
Background and Information for Learners
Disease is a particular abnormal condition that negatively affects the structure
or function of the cells, tissues, organs and the whole body system of bird. It is
consistently being a major limiting factor to profitable production. Diseases of poultry
can be categorized by common causes such as deficiencies of essential nutrients,
consumption of toxic substances (poison), physical damage (injury), environmental
extremes, internal and external parasite infestation of lice and worms, and infectious
disease caused by micro-organism ( acteria and viruses).
Poultry diseases can be transmitted directly and indirectly. Direct
transmission occurs when one diseased bird passes the cause of disease through
direct contact to a susceptible healthy bird. Such passage can be a horizontal
transmission (from one bird to another) or a vertical transmission (from parent to
offspring) of egg or sperm either inside or on the shell of the egg. Indirect
transmission occurs when the causal organism is passed from one bird to another
via an intermediate host (insects, earthworms, snails or slugs, wild birds or animals)
or some other object (equipment, food:water, vehicles, people, respiratory droplets,
litter or faeces).
Learning Competency with Code
1. Monitor the health status and growth rate of the birds based on farm
procedure. (TLE_AFOA9-12OCI-i-II-i1).
Activity 1:
Directions: Read and analyze the question carefully, write the letter of your choice
on the space provided before the number.
_____ 1. Large roundworm is one of the most damaging parasites to backyard
flocks. To control the infestation of this parasite, what organic medicine should be
used?
a. Camote or kakawate leaves extracts
b. Chili fruits or onion leaves extracts
c. Pineapple crown or caimito leaves extracts
d. Oregano and lemon grass extracts
_____ 2. Cannibalism describes as the pecking or eating flesh of other chicken
whether living or dead. What will happen to the bird if this problem occur in
the flock?
a. Can cause serious injury that will lead to severe damage on flesh of bird
b. Can cause mild injury on the bird
c. Can cause mild patches on the body of bird
d. Can immediately led into death of the bird
_____ 3. Overcrowding is one of the causes of cannibalism in the flock, what is the
BEST plan to be applied to prevent cannibalism and to promote better
growth of the flock?
a. Provide improper ventilation
b. Place injured birds together with the uninfected birds
c. Provide birds with imbalanced diet
d. Stock chicken based on required stocking density
_____ 4. The use of antibiotic for prophylactic /preventive purposes is optional in
organic chicken production. It can only be used to such cases with the
direct supervision of a veterinarian. From the options below, Which case is
NOT included in the reasons for vaccination?
a. When vaccination is legally required
b. When pandemic disease is known
c. When mild disease case is known
d. When endemic disease is known or expected to be a problem in the region
of farm location
_____ 5. Which term BEST describe the separation of contagious diseased sick
birds from a healthy bird?
a. Quarantine
b. Isolation
c. Sanitation
d. Bio-security
Activity 2:
Direction: Complete the crossword puzzle by filling in letter in each box to form a
word that fits its clue.
Activity 3:
Make a simple compendium(compilation) on available poultry ethnoveterinary
medicine found in your locality. Paste the actual part of the plants to be used and
write simple description on its uses.. Place your output in a short bond paper.
Note: Only handwritten output is ACCEPTED!
Rubrics for Scoring
Criteria
Content
Overall
Presentation
Total Score
Indicator
4
The content is
complete and
accurate
3
The content is
generally
accurate
but
incomplete
and Clean but not
well organize
2
The content is
inaccurate or
overly general
Clean,
organize
Disorderly
Learning Insights:
Complete this statement……..
What I have learned in this activity
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:
Department of Agriculture Bureau of Agriculture and Fisheries Standards,
Philippine National Standard, Organic Agriculture
Department of Agriculture-Agricultural Training Institute, Regional Training
Center II Hand Out for Raising Organic Chicken
TESDA-Training Regulation
Electronic Sources
 https://extension.psu.edu/poultry-cannibalism-prevention-and-treatment
 https://poultry.extension.org/articles/poultry-behavior/feather-pecking-andcannibalism-in-small-and-backyard-poultry-flocks/
Answer key
Activity 1:
1. C
2. A
3. D
4. C
5. B
Activity 2:
Across
1. Guava leaves
3. Caimito leaves
4. indirect
6. New castle disease
8. Isolation
12. Neem tree
13. contagious
Down
3. Disease
5. Quarantine
7. Direct
9. Chili fruits
10. debeaking
11. Oregano
Activity 3:
Output may
vary
Prepared by:
KATHERENE V. AGRAVE
Writer
Organic Agriculture Production NC II (TVL-AFA)
Name of Learner:______________
Grade/Section:_____________
Learning Strand:_________________
Date Submitted:____________
LEARNING ACTIVITY SHEETS
Principles of 5’s and 3’s
Background and Information for Learners
Organic management of animals primarily focuses on precautionary and
preventive measures that includes proper selection of suitable animal breeds,
quarantine measures (any new animals introduced in the farm), cleanliness and
sanitation in the area and proper organic waste disposal.
5S methodology is a simple and universal housekeeping approach that works in
companies all over the world. The term refers to five steps- Sort (Seiri), Set in order
(Seiton), Shine (Seiso), Standardize (Seiketsu) and Sustain (Shitsuke). It is also
sometimes known as the five pillars of visual housekeeping. Generally speaking, 5S
involves going through items in a workspace, removing unnecessary things,
organizing items, cleaning, performing maintenance and making things become
habits.
Key components of the 5s philosophy are safety, and good housekeeping
practices. Safety is an integral part of the sort, set in order and shine segment of any
5s project. Standardize and sustain refers to methods used to ensure that safety and
good housekeeping is maintained.
Moreover, 3r’s is an environmental friendly practice on waste management. It
occurs in order of ranking or priority of actions that can be taken to cut down on
wastes. It is also known as hierarchy of waste management.In addition to that, 3r’s
stands for reduce, reuse and recycle. Reduce means taking measures in cutting
down wastes. The primary step towards lowering wastage is doing a thorough
examination of one’s needs and purpose. Reuse means to use again for a purpose
and lastly, recycling is to change or transform waste and non-usable items into raw
materials that can be used to create new objects.
Learning Competency with code
1. Implement sanitation and cleanliness program based on farm procedure.
(TLE_AFOA9-12OCI-i-II-i1).
2. Collect and formulate organic waste for fertilizer (TLE_AFOA9-12OCI-i-II-i1)
Activity 1:
Directions: Identify what S in the housekeeping program was illustrated from the
given picture. Write your answer on the space provided at the bottom of the picture.
After which, arrange the housekeeping activities according to their order by writing
number on the box at the right corner of each picture.
b.
a.
__________________
c.
___________________
__________________
e.
e
d.
_________________________
______________________
Activity 2A:
Arrange the jumbled letters of poultry farm items/waste in the box, then list the item
according to their category. Write your answer on the space provided below in each
category.
1. kasc
5. cpalsict tconinera
9. chekitn sparc
2. Raccekd awteerr
6. tsdicinfance otbetl
3. Piclast abg
7. aperp
4. Arotcons
8. Alniam sweat
REDUCE
REUSE
RECYCLE
ROT(COMPOST)
Activity 2B:
Direction: Based from your answer in activity no.2, justify your waste groupings by
completing the given paragraph.
1. I placed_____________________________ in the reduce category
because_______________________________________________________
________.
2. __________________________were
in
the
reuse
category
because_______________________________________________________
________.
3. I placed ___________________________ in the recycle category
because_______________________________________________________
________.
Activity 3: Performance Task
Direction: Read and understand carefully the given task sheet. Perform the activity
following the given step and procedure.
Task sheet 1
Title: Maintain 5S and Apply 3r’s in the Workplace
PERFORMANCE OBJECTIVES:
After performing the given task, the learner should be able to implement
sanitation and cleanliness program in the workplace.
SUPPLIES AND MATERIALS:
Cleaning tools, PPE, waste bin, cellphone/camera, record book, pen, paper,
waste bin/compost pit/heap
Make a simple blog on how to maintain 5’s and implement 3rs in the workplace.
Select which area would you prefer to implement sanitation and cleanliness
program: (Backyard poultry area, kitchen, farm).
Reminders:
- Don’t forget to wear PPE
- Use appropriate tools, materials
STEP AND PROCEDURES:
1. Sort essential form non-essential item.
2. Organize the item (Place everything in its pIace)
3. Remove dirt and debris, inspect equipment and eliminate sources of
contamination.
4. Make/develop a workplace diagrams, flowcharts, procedure and work
instructions to maintain a work environment that is visually instructive
5. Create a simple management evaluation form to monitor processes
established during S4.
6. Classify and segregate waste item and put on their corresponding bin
(recycle,compost dispose).
7. Submit your output to your teacher
ASSESSMENT METHOD:
1. Actual Demonstration/performance
RUBRICS FOR SCORING
Maintaining 5’S and Applying 3’rs in the Workplace
Criteria
Measurable Indicator
5
Appropria
te use of
tools/mat
erials and
PPE
Wear PPE
and use
appropriat
e tools
correctly
4
Wear PPE
and use
appropriat
e tools w/
one
incorrect
applicatio
n
Demonstr Demonstr Demonstr
ate and
ate the
ate the
understa
standard
standard
nd the 5’s procedure procedure
housekee
s 5’s
s 5’s
ping
housekee housekee
approach
ping
ping
and 3’rs
approach approach
waste
3’rs waste 3’rs waste
manage managem managem
ment
ent with all
ent with
the
one or two
Total
3
2
1
Wear PPE
and use
appropriat
e tools w/
two
incorrect
applicatio
ns
Demonstr
ate the
standard
procedure
s 5’s
housekee
ping
approach
3’rs waste
managem
ent with
about
Wear PPE
and use
appropriat
e tools w/
three
incorrect
applicatio
ns
Demonstr
ate the
standard
procedure
s 5’s
housekee
ping
approach
3’rs waste
managem
ent with
more than
Wear PPE
and use
appropriat
e tools w/
more than
3 incorrect
applicatio
ns
Demonstr
ate the
standard
procedure
s 5’s
housekee
ping
approach
3’rs waste
managem
ent but
most of
procedure
s are
followed
procedure
s are not
followed
three to
five
procedure
s are not
followed
five
procedure
s are not
followed
the
procedure
s are not
followed
Total
Learning Insights:
Complete this statement……..
I have learned in this activity
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:
 Philippine National Standard, Raising Organic
 TESDA-Training Regulation
 Competency-Based Learning Module in Organic Agriculture Production
 Doing the 4R’s-A Classroom Activity Guide to Teach Reduce, Reuse, Recycle
and Rot. Copyright 2005 by the Alameda County Waste Management
Authority
Electronic Sources

https://www.creativesafetysupply.com/content/education-research/
Answer key
Activity 1:
a. 5. Sustain
b. 4. Standardize
c. 3. Shine
d. 1. Sort
3. 2. Set in order
Activity 2A:
1. Sack-
Activity 2B
Reuse/Recycle
2. Cracked waterer-Recycle
3. Plastic bag-Reduce/reuse
Answers may vary
4. Cartoons- Recycle
5. Plastic container-Recyle
6. Disinfectant bottle-Recyle
7. Paper-recyle
8. Animal waste-compost
9. Kitchen scrap-compost
Prepared by:
KATHERENE V. AGRAVE
Writer
Organic Agriculture Production NC II (TVL-AFA)
Name of Learner:______________
Grade/Section:_____________
Learning Strand:_________________
Date Submitted:____________
LEARNING ACTIVITY SHEETS
TOPIC:
Marketing Poultry Products
Background and Information for Learners
Marketing is a management tool of any business aiming to enhance sales and
incomes. It starts with deciding what to produce based on the requirements of the
market.
Meat is a product derived in raising chicken. Broiler chicken is intended for
meat production and classified into three groups namely: large, medium and small. A
pair of large broilers weighs from 1.87 to 2 kilograms or up to 3.75 to 4 kilograms
each. Large broilers use extensively as fryers and in great demand during the
holiday seasons. Whereas, medium broilers weigh from 1 to 1 ½ kilograms each.
The medium broiler is very popular and commands the highest price during the
broiler season. And, small broilers weigh from ½ to 1 kilogram. This grade of broiler
is the most expensive for the consumer and is used only in hotels and restaurants
trade. Among the three types, small broilers are the most expensive from the
standpoint of both supply and demand, especially during the season of high prices.
Also, the harvest or slaughter age should not be earlier than 52 days old free-range
broilers, and not earlier than 90 days for native chicken.
Egg is another product in raising organic chicken. A greater portion of eggs
produced in the farms, backyards and other sources and should be freshly marketed.
This means that the eggs must have been handled and treated necessarily. Prices
varies depending on size. Table egg sizes includes jumbo weighing 70 grams
above, extra large- 63 to 70grams, large 56-63 grams, medium 49-56 grams, small
42 to 49 grams and peewee-less than 42 grams.
Learning Competency with code
1. Select suitable chicken for harvest based on market specification.
(TLE_AFOA9-12OCI-j-II-j1).
Activity 1A: EGG CLASSIFICATION
Visit your local market and observe the marketing flow of table egg. After a short
observation, buy at least six eggs in different sizes and classify according to their
weight. Write your input in the egg classification form below.
Egg Classification
Egg Weight
Size
1.
2.
3.
4.
5.
6.
Activity 1B. Based from your output and observation in activity 1A, share your
thoughts on the following question.
1. Which is important in buying table egg, the weight or the size? Why?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
2. Which size of eggs is mostly patronized by consumers?
______________________________________________________________
______________________________________________________________
______________________________________________________________
____________________________________________________________
3. What strategy/ies of the re-seller is best in marketing table egg? Why is it
necessary?
______________________________________________________________
______________________________________________________________
______________________________________________________________
_____________________________________________________________.
4. Why it is important to weigh or classify eggs?
______________________________________________________________
______________________________________________________________
______________________________________________________________
_____________________________________________________________.
Activity 2:
1. Survey several organic broiler raisers in your locality. Interview them on their
criteria of selecting suitable chicken for market.
2. Ask the method of selling chicken, whether they sell it on weight basis or per
head basis.
3. Ask them which gives more profit in return, selling the birds through live
weight or per head basis?
4. Draw a conclusions on your findings and discuss in the class.
Name
of
Raiser
Harvesting Criteria
Method of
Selling
Weight Age Size
Per
Per
weight head
Profit
Per
weight
Signature
of Raiser
Per
head
Guide Question
1. What method of selling chicken is the most common in your locality? Justify
your answer.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
2. Which method gives the highest profit? Explain.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Conclusion:_________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
__________________________________________________________________
Rubrics for Scoring
Criteria
Below
Satisfactory
expectation
(4–6)
(1–3)
ORGANIZATION No
apparent The
organization
presentation
Evidence is not has focus and
used to support provides some
assertions
evidence that
support
conclusions
CONTENT
The content is The content is
inaccurate
or generally
overly general
accurate,
but
incomplete
STYLE
The
speaker The speaker is
appears anxious generally
Exemplary
( 7 – 10 )
The presentation is
carefully organized
and
provides
convincing
evidence
to
support
conclusions
The content is
complete
and
accurate
The speaker is
relaxed
and
Score
and
relaxed
and
uncomfortable,
comfortable,
presentation
is presentation is
too short.
a decent length,
and
students
own words are
used for the
summary
comfortable,
presentation is the
right
length,
student
demonstrates
ability to speak
extemporaneously
and make eye
contact with other
members of the
class
TOTAL SCORE
Activity 3. Word Hunt Puzzle
WORD SEARCH DIRECTIONS
Encircle the 15 words listed below. Words appear straight across, back
word straight across, up and down, down and up, and diagonally.
Check your work with the answers below
1.
2.
3.
4.
5.
Broiler
Consumer
Demand
Eggs
Fryers
6. Jumbo
7. Large
8. Market
9. Meat
10. Medium
11. Organic
12. Peewee
13. Price
14. Small
15. untreated
Learning Insights:
Complete this statement……..
I have learned in this activity
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:



Philippine National Standard, Raising Organic
TESDA-Training Regulation
CBLM-Poultry Production
Answer key
Activity 3:
Activity 1A:
Answers
may vary
Activity 1B:
Answers
may vary
Activity 2:
Answers
may vary
Prepared by:
KATHERENE V. AGRAVE
Writer
Organic Agriculture Production NC II (TVL-AFA)
Name of Learner:______________
Grade/Section:_____________
Learning Strand:_________________
Date Submitted:____________
LEARNING ACTIVITY SHEETS
TOPIC:
Poultry Production Record Keeping
Background and Information for Learners
Production record is used as part of record keeping in farming to help with
the management of farm. It is a record of animal products like number of eggs per
hen in a week, animals slaughtered in terms of weight, weight gain daily and
production period.
Record keeping and production records in farming provide the foundation
where a farmer operates. Production records are useful to identify production
problems to improve farming performance. It also provides useful insights to
financial stability for your flock. Moreover, records assist the farm owner/producer to
avoid complex problems and to prevent potential problems that might occur to flock.
All records used to compile useful information in record analysis of an
individual operation or the entire business. Records are only useful when maintained
and categorized correctly.
Learning Competency with code

Accomplish production record according to farm procedure. (TLE_AFOA912OCI-j-II-j1).
Activity 1A: Complete the following statements
1. _________________ is death of birds.
2. Pullets requires specific records for _______________.
3. Record keeping system differ based on______________ raised,
______________raised, and type of __________________.
4. _______________performance is partly dependent on genetic quality of the
laying bird.
5. _____________ and ___________ record provides the foundation from which
a farmer operates.
Activity 1B. Answer the following question.
 You have this following data in your broiler project:
-
One hundred broilers are ready for market
Average weight of broilers is 1.5 kg.
Cost of per kg. live weight is 120 pesos
Total cost of production is 9,700.00 pesos.
.
Calculate the total live weight of your broilers. Show your solution on
the space provided below:
1

Using the same data, assess how much did you gain in your project?
2

What is the percent of mortality if 12 birds out of 200 of the chicks died due to
severe heat?
3
Activity 2: Worksheet on Poultry Record Book
Work Sheet 1
Read and understand the following situation and accomplish the given production
record by filling in the needed information.
Situation A.
Mr. Valdez raised 650 heads of layers, at the peak of production he collected the
following eggs in weekly basis: March 1-15trays, day 2 and 3 with 17 trays each,
next day is 19 trays, Day 5, 6 and 7, 20 trays with a total of 128 trays in a week.
During the first week of harvest, one(1) tray was left for their home consumption and
all the remaining collection was sold at a P7.00 per piece.
Work Sheet Table 1. Egg Collection Record
Date
Number of
eggs laid
Total eggs
Sold
Total use
at home
Cost of eggs
sold
Cost of
eggs used
Total
Situation B.
On January 10, 2020 Mario travelled 42 km to buy 100 local-grown chicks which
were bought for P4000.00. As these chicks grew for 10 weeks, some did not
survive. During week 1, He lost 1 bird on Monday and another on Friday due to
stress. Week 2 brought on 1 death on Sunday because of severe weakness. During
week 3, no birds were lost; however 3 birds were lost due to flu during week 4, one
on Tuesday, one on Wednesday and one on Saturday. Week 5 to 9 again brought
no deaths; but during week 10, 1 death occurred on Monday due to cannibalism.
Worksheet Table 2: Mortality Record
Week
Total Birds Died
Number of birds
Died
Cause of Death
Situation C.
Mr. Briones has the following data in his broiler production project: 200 chicks @
P40.00 per head, total cost of feeds is P20, 000.00 cost of medicine and antibiotics
is P1,000.00 and P4,000.00 for electricity, water and labor.
Worksheet Table No.3. Production Cost Record
Particulars
Amount
Total Production Cost
Activity 3:
Based from the records gathered from table 1 to 3 generate a conclusion or
recommendation on the status of the project.
Table1: Conclusion/Recommendation
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
________.
Table2: Conclusion/Recommendation
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
________.
Table3: Conclusion/Recommendation
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________.
Learning Insights:
Complete this statement……..
I have learned in this activity
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Electronic References/Sources:
 http://www.msstate.edu/dept/poultry/4hrecord.htm
 http://poultryindustrycouncil.ca/compendium
Answer key
Activity 1A
1. Mortality
2. Production record
3. Species, breed, bird
4. Egg laying
5. Record keeping, production record
Activity 1B
1. 100 broilers x 1.5 kilograms= 150 kilograms
2. 150kg broilers x P120.00 heads= P18,000.00- P9700.00 cost of production
= P8,300.00
3. Mortality percentage=
Total number of birds died___
X 100
Total number of birds raised
12_
200
X 100
= 6%
Activity 2.
Work Sheet Table 1. Egg Collection Record
Date
Number of
eggs laid
450
510
510
570
600
600
600
3,840
3/1/2020
3/2/2020
3/3/2020
3/4/2020
3/5/2020
3/6/2020
3/7/2020
Total
Total eggs
Sold
420
510
510
570
600
600
600
3,810
Total use
at home
30
30
Cost of eggs
sold
P 2,940.00
P3, 570.00
P3, 570.00
P17,100.00
P18,000.00
P18,000.00
P18,000.00
P81, 180.00
Cost of eggs
used
P210.00
-
P210.00
Worksheet Table 2: Mortality Record
Week
Number of birds
Died
1
2
3
4
5
6
7
8
9
10
Total Birds Died
2
1
3
1
7
Cause of Death
stress
Severe weakness
flu
cannibalism
Worksheet Table No.3. Production Cost Record
Particulars
Amount
Chicks
Feed Cost
Antibiotics
Miscellaneous(Electric,
labor)
P 8,000.00
P20,000.00
P 1,000.00
water, P 4, 000.00
Total Production Cost
P33,000.00
Activity 3
Table 1
Answer may vary
Table 2
Answer may vary
Table 3
Answer may vary
Prepared by:
KATHERENE V. AGRAVE
Writer
Organic Agriculture Production NC II (TVL-AFA)
Name of Learner:______________
Grade/Section:_____________
Learning Strand:_________________
Date Submitted:____________
LEARNING ACTIVITY SHEETS
TOPIC:
Health Management
Background and Information for Learners
A disease is a particular abnormal condition that negatively affects the
structure or function of the cells, tissues, organs and the whole body system of the
bird. It is consistently been a major limiting factor to profitable production. Diseases
of poultry can be categorized by common causes, such as deficiencies of essential
nutrients, consumption of toxic substances such as poison, physical damage like
injury and environmental extremes, internal and external parasite infestation of lice
and worms, and infectious disease caused by micro-organism such as bacteria and
viruses.
Poultry diseases can be transmitted directly and indirectly. Direct
transmission occurs when one diseased bird passes the cause of the disease via
direct contact to a susceptible healthy bird. Such passage may be horizontal
transmission (from one bird to another) or vertical transmission (from parent to
offspring) via the egg or sperm either inside the egg or on the shell and indirect
transmission occurs when the causal organism is passed from one bird to another
via an intermediate host such as insects, earthworms, snails or slugs, wild birds or
animals or some other object such as equipment, food or water, vehicles, people,
respiratory droplets, litter or faeces.
Learning Competency with code
2. Monitor the health status and growth rate of the birds based on farm
procedure. (TLE_AFOA9-12OCI-i-II-i1).
Activity 1:
Directions: Read and analyze the question carefully, write the letter of your choice
on the space provided before the number.
_____ 1. Large roundworm is one of the most damaging parasites to backyard
flocks. To control the infestation of this parasite, what organic medicine would be
used?
e. Camote or kakawate leaves extract
f. Chili fruits or onion leaves extract
g. Pineapple crown or caimito leaves extracts
h. Oregano and lemon grass extracts
_____ 2. Cannibalism describes as the pecking or eating of flesh of other chicken
whether living or dead. Describe what will happen to the bird if these problems occur
in the flock.
e. Can cause serious injury that will lead to severe damage on the flesh of
the animals
f. Can cause mild injury on the bird
g. Can cause mild patches on the body of the bird
h. Can immediately led into death of the bird
_____ 3. Overcrowding is one of the causes of cannibalism in the flock, what is the
BEST plan to be applied to prevent cannibalism and promote better growth of the
flock? a. Provide improper ventilation
e. Place injured birds with uninfected birds
f. Provide birds with imbalanced diet
g. Stock chicken based on the required stocking density
_____ 4. The use of antibiotic for prophylactic /preventive purposes is optional in
organic chicken production. It can only be used in under such cases and with the
direct supervision of a veterinarian. From the option below, select which case is NOT
included in the reasons for vaccination.
e. When vaccination is legally required
f. When an pandemic disease is known
g. When a mild disease case is known
h. When an endemic disease is known or expected to be a problem in the
region where the farm is located.
_____ 5. Select which term best describe the separation of sick birds with contagious
diseases from a healthy bird.
e. Quarantine
f. Isolation
g. Sanitation
h. Biosecurity
Activity 2:
Direction: Complete the crossword puzzle by filling in a word that fits its clue.
Activity 3:
Make a simple compendium on available poultry ethnoveterinary medicine found in
your locality. Paste the actual part of the plants to be used and write simple
description on its uses.. Put your output in a short bond paper.
Note: Only handwritten output is ACCEPTED!
Rubrics for Scoring
Criteria
Content
Overall
Presentation
Total Score
Indicator
4
The content is
complete and
accurate
3
The content is
generally
accurate
but
incomplete
and Clean but not
well organize
2
The content is
inaccurate or
overly general
Clean,
organize
Disorderly
Learning Insights:
Complete this statement……..
What I have learned in this activity
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:

Philippine National Standard, Raising Organic

TESDA-Training Regulation
Electronic Sources

https://extension.psu.edu/poultry-cannibalism-prevention-and-treatment

https://poultry.extension.org/articles/poultry-behavior/feather-pecking-andcannibalism-in-small-and-backyard-poultry-flocks/
Answer key
Activity 1:
6. C
7. A
8. D
9. C
10.
B
Activity 2:
Across
1. Guava leaves
3. Caimito leaves
4. indirect
6. New castle disease
8. Isolation
12.Neem tree
13. contagious
Down
3. Disease
5. Quarantine
7. Direct
9. Chili fruits
10. debeaking
11. Oregano
Activity 3:
Output may vary
Prepared by:
KATHERENE V. AGRAVE
Writer
Organic Agriculture Production NC II (TVL-AFA)
Name of Learner:______________
Grade/Section:_____________
Learning Strand:_________________
Date Submitted:____________
LEARNING ACTIVITY SHEETS
Raising Organic Chicken
TOPIC:
Principles of 5’s and 3’s
Background and Information for Learners
Organic management of animals primarily focuses on precautionary and preventive
measures, which include; proper selection of suitable animal breeds, quarantine
measures any new animals introduced in the farm, cleanliness and sanitation in the
area and proper organic waste disposal.
5S methodology is a simple and universal housekeeping approach that works in
companies all over the world. The term refers to five steps- Sort (Seiri), Set in order
(Seiton), Shine (Seiso), Standardize (Seiketsu) and Sustain (Shitsuke). It is also
sometimes known as the five pillars of visual housekeeping. Generally speaking, the
steps of Five S involve going through items in a workspace, removing what is
unnecessary, organizing items, cleaning, and performing maintenance and making
sure these things become habits.
Key components of the 5s philosophy are safety, and good housekeeping practices.
Safety is an integral part of the sort, set in order and shine segment of any 5s
project. Standardize and sustain refers to methods used to ensure that safety and
good housekeeping is maintained.
3r’s is an environmental friendly practice on waste management. It occurs in the
order of ranking or priority of the actions that can be taken to cut down on wastes. It
is also called the hierarchy of waste management.
The 3r’s stands for reduce, reuse and recycle. Reduce means taking measures that
help cut down wastes. The primary step towards lowering wastage is doing a
thorough examination of what one needs and its purpose. Reuse is putting an item
into use again or for another purpose and for recycling is to change or transform
waste and non-usable items into raw materials that can be used to create new
objects.
Learning Competency with code
3. Implement sanitation and cleanliness program based on farm procedure.
(TLE_AFOA9-12OCI-i-II-i1).
4. Collect and formulate organic waste for fertilizer (TLE_AFOA9-12OCI-i-II-i1)
Activity 1:
Directions: Identify what S in the housekeeping program was illustrated from the
given picture. Write your answer on the space provided at the bottom of the picture.
Afterwhich, arrange the housekeeping activities according to their order by putting
numbers on the box at the right corner of the picture.
a.
__________________
d.
b.
c.
___________________
e.
e
__________________
_________________________
______________________
Activity 2A:
Arrange the jumbled names of poultry farm items/waste in the box then list the item
according to their category. Put your answer on the space provided below.
5. kasc
5. cpalsict tconinera
6. Raccekd awteerr
6. tsdicinfance otbetl
7. Piclast abg
7. aperp
8. Arotcons
8. Alniam sweat
REDUCE
9. chekitn sparc
REUSE
RECYCLE
ROT(COMPOST)
Activity 2B:
Direction: Based from your answer in actiivty no.2, justity your waste groupings by
completing the given paragraph.
4. I
placed_____________________________
in
the
reduce
category
because_______________________________________________________
________.
5. __________________________were
in
the
reuse
category
because_______________________________________________________
________.
6. I
placed
___________________________
in
the
recycle
category
because_______________________________________________________
________.
Activity 3: Performance Task
Direction: Read and understand carefully the given task sheet. Perform the activity
following the given step and procedures.
Task sheet 1
Title: Maintain 5S and Apply 3r’s in the Workplace
PERFORMANCE OBJECTIVES:
After performing the given task, the learner should be able to implement
sanitation and cleanliness program in the workplace.
SUPPLIES AND MATERIALS:
Cleaning tools, PPE, waste bin, cellphone/camera, Record book, pen, paper,
waste bin/compost pit/heap
Make a simple vlog on how to maintain 5’s and implement 3rs in the workplace.
Select which area would you prefer to implement sanitation and cleanliness
program: (Backyard poultry area, kitchen, farm).
Reminders:
-
Don’t forget to wear PPE
- Use appropriate tools, materials
STEP AND PROCEDURES:
8. Sort essential form non-essential item.
9. Organize the item (Place everything in its pIace)
10. Remove dirt and debris, inspect equipment and eliminate sources of
contamination.
11. Make/develop a workplace diagrams, flowcharts,
procedures and work
instructions to maintain a work environment that is visually instructive
12. Create a simple management evaluation form to monitor processes
established during S4
13. Classify and segregate waste item and put on their corresponding bin
(recycle,compost dispose).
14. Submit your output to yenyen2780@gmail.com
ASSESSMENT METHOD:
2. Actual Demonstration/performance
RUBRICS FOR SCORING
Maintaining 5’S and Applying 3’rs in the Workplace
Criteria
Measurable Indicator
5
4
3
Total
2
1
Appropriate
use
of
tools/materi
als
and
PPE
Wear PPE
and use
appropriate
tools
correctly
Wear PPE
and
use
appropriate
tools w/ one
incorrect
application
Wear PPE
and
use
appropriate
tools w/ two
incorrect
applications
Wear PPE
and
use
appropriate
tools
w/
three
incorrect
applications
Wear PPE
and
use
appropriate
tools
w/
more than 3
incorrect
applications
Demonstrat
e and
understand
the 5’s
housekeepi
ng
approach
and 3’rs
waste
manageme
nt
Demonstrat
e the
standard
procedures
5’s
housekeepi
ng approach
3’rs waste
managemen
t with all the
procedures
are followed
Demonstrat
e the
standard
procedures
5’s
housekeepi
ng approach
3’rs waste
managemen
t with one or
two
procedures
are not
followed
Demonstrat
e the
standard
procedures
5’s
housekeepi
ng approach
3’rs waste
managemen
t with about
three to five
procedures
are not
followed
Demonstrat
e the
standard
procedures
5’s
housekeepi
ng approach
3’rs waste
managemen
t with more
than five
procedures
are not
followed
Demonstrat
e the
standard
procedures
5’s
housekeepi
ng approach
3’rs waste
managemen
t but most of
the
procedures
are not
followed
Total
Learning Insights:
Complete this statement……..
What I have learned in this activity
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:

Philippine National Standard, Raising Organic

TESDA-Training Regulation


Competency-Based Learning Module in Organic Agriculture Production
Doing the 4R’s-A Classroom Activity Guide to Teach Reduce, Reuse, Recycle
and Rot. Copyright 2005 by the Alameda County Waste Management
Authority
Electronic Sources

https://www.creativesafetysupply.com/content/education-research/
Answer key
Activity 1:
a. 5. Sustain
b. 4. Standardize
c. 3. Shine
d. 1. Sort
3. 2. Set in order
Activity 2A:
1. Sack-
Activity 2B
Reuse/Recycle
2. Cracked waterer-Recycle
Answers may vary
3. Plastic bag-Reduce/reuse
4. Cartoons- Recycle
5. Plastic container-Recyle
6. Disinfectant bottle-Recyle
7. Paper-recyle
8. Animal waste-compost
9. Kitchen scrap-compost
Prepared by:
KATHERENE V. AGRAVE
Writer
Organic Agriculture Production NC II (TVL-AFA)
Name of Learner:______________
Grade/Section:_____________
Learning Strand:_________________
Date Submitted:____________
LEARNING ACTIVITY SHEETS
Raising Organic Chicken
TOPIC:
Marketing Poultry Products
Background and Information for Learners
Marketing is a management tool of any business aiming to enhance sales and
incomes. It starts with deciding what to produce based on the requirements of the
market.
Meat is a product derived in raising chicken. Broiler chicken is intended for meat
production and it is classified into three groups namely; large, medium and small. A
pair of large broilers weighs from 3.75 to 4 kilograms or 1.87 to 2 kilograms each.
Large broilers are used extensively as fryers and are in great demand during the
holiday seasons. Medium broilers weigh from 1 to 1 ½ kilograms each. The medium
broiler is very popular and commands the highest price during the broiler season.
Small broilers weigh from ½ to 1 kilogram. This grade of broiler is the most
expensive for the consumer and is used only in hotel and restaurant trade. Among
the three types, small broilers are the most expensive from the standpoint of both
supply and demand, especially during the season of high prices. The harvest or
slaughter age should not be earlier than 52 days old free-range broilers, and not
earlier than 90 days for native chicken.
Egg is another product in raising organic chicken.
A greater portion of eggs
produced in the farms, backyards and other sources should be fresh when marketed.
This means that the eggs have not been handled unnecessarily nor have been
treated. Prices varies depends on size. Table egg sizes includes, jumbo weighing 70
grams above, extra large- 63 to 70grams, large 56-63 grams, medium 49-56 grams,
small 42 to 49 grams and peewee-less than 42 grams.
Learning Competency with code
2. Select suitable chicken for harvest based on market specification.
(TLE_AFOA9-12OCI-j-II-j1).
Activity 1A: EGG CLASSIFICATION
Go to your local market and observe the marketing flow of table egg. After a short
observation, buy at least six eggs in different sizes and classify according to their
weight. Write your input in the egg classification form below.
Egg Weight
Size
1.
2.
3.
4.
5.
6.
Activity 1B. Based from your output and observation in activity 1A, share your
thoughts on the following question.
5. Which is important in buying table egg, the weight or the size? And why?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
6. Which size is of eggs is most patronized by consumers?
______________________________________________________________
______________________________________________________________
______________________________________________________________
____________________________________________________________
7. What strategy/ies of the reseller is best in marketing table egg? Why?
______________________________________________________________
______________________________________________________________
______________________________________________________________
_____________________________________________________________.
8. Why it is important to weigh or classify eggs?
______________________________________________________________
______________________________________________________________
______________________________________________________________
_____________________________________________________________.
Activity 2:
5. Survey several organic broiler raisers in your locality. Interview them on their
criteria of selecting suitable chicken for market.
6. Ask the method of selling chicken, whether they sell it on weight basis or per
head basis.
7. Ask them which gives more profit in return, selling the birds through live
weight or per head basis?
8. Draw a conclusions on your findings and discuss this in the class
Name
of
Raiser
Harvesting Criteria
Method of
Selling
Weight Age Size
Per
Per
weight head
Profit
Per
weight
Signature
of Raiser
Per
head
Guide Question
3. What method of selling chicken is the most common in your locality? Why?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
4. Which method gives the highest profit? Why?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Conclusion:_________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
__________________________________________________________________
Rubrics for Scoring
Criteria
Below
Satisfactory
Exemplary
expectation
(4–6)
( 7 – 10 )
(1–3)
Score
ORGANIZATION No
apparent The
organization
The presentation is
presentation
carefully organized
Evidence is not has focus and and
provides
used to support provides some convincing
assertions
CONTENT
The
content
inaccurate
overly general
evidence
that evidence
support
support
conclusions
conclusions
is The content is The
to
content
or generally
complete
accurate,
but accurate
is
and
incomplete
STYLE
The
speaker The speaker is The
appears anxious generally
relaxed
and
relaxed
uncomfortable,
comfortable,
presentation
too short.
speaker
is
and
and comfortable,
presentation is the
is presentation is right
length,
a decent length, student
and
students demonstrates
own words are ability
used
for
summary
to
speak
the extemporaneously
and
make
eye
contact with other
members
of
the
class
TOTAL SCORE
Activity 3. Word Hunt Puzzle
WORD SEARCH DIRECTIONS
Circle the 15 words listed below. Words appear straight across, back
word straight across, up and down, down and up, and diagonally.
Check your work with the answers below
6. Broiler
7. Consumer
8. Demand
9. Eggs
10.
Fryers
6. Jumbo
7. Large
8. Market
9. Meat
10. Medium
11. Organic
12. Peewee
13. Price
14. Small
15. untreated
Learning Insights:
Complete this statement……..
What I have learned in this activity
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Book References:

Philippine National Standard, Raising Organic

TESDA-Training Regulation

CBLM-Poultry Production
Answer key
Activity 3:
Activity 1A:
Answers
may vary
Activity 1B:
Answers
may vary
Activity 2:
Answers
may vary
Prepared by:
KATHERENE V. AGRAVE
Writer
Organic Agriculture Production NC II (TVL-AFA)
Unit of Competency I: Raising Organic Chicken
Name of Learner:______________
Grade/Section:_____________
Learning Strand:_________________
Date Submitted:____________
LEARNING ACTIVITY SHEETS
TOPIC:
Poultry Production Record Keeping
Background and Information for Learners
Production record is used as part of recordkeeping in farming to help with the
management of a farm. It is a record of animal products like eggs per hen per week,
animals which are slaughtered in terms of weight, weight daily gain and production
period.
Recordkeeping and production records in farming provide the foundation from
which a farmer operates. Production records are useful to identify production
problems so that farm performance can be improved. It also provides useful insight
to financial stability for your flock. Moreover, records assist the farm owner/producer
to avoid problems and helping prevent potential problems with the flock.
All records are used to compile useful information that is used in record analysis for
an individual operation or the entire business. Records are only useful when
maintained and categorized correctly.
Learning Competency with code
1. Accomplish production record according to farm procedure. (TLE_AFOA912OCI-j-II-j1).
Activity 1A: Complete the following statements
6. _________________ is death of birds
7. Pullets requires specific records for _______________
8. Record keeping sysem differ based on______________ raised,
______________raised, and type of __________________.
9. _______________performance is partly dependent on genetic quality of the
laying bird.
10. _____________ and ___________ record provides the foundation from which
a farmer operates.
Activity 1B. Answer the following question.
 You have this following data in your broiler project:
-
One hundred broilers are ready for market
Average weight of broilers is 1.5 kg.
Cost of per kg. live weight is 120 pesos
Total cost of production is 9,700.00 pesos.
.
Calculate for the total live weight of your broilers. Show your solution on
the space provided below:
1

Using the same data, assess how much did you gain in your project?
2

What is the percent of mortality if 12 birds out of 200 of the chicks died due to
severe heat?
3
Activity 2: Worksheet on Poultry Record Book
Work Sheet 1
Read and understand the following situation and accomplish the given production
record by filling in the needed information.
Situation A.
Mr. Valdez raised 650 heads of layers, at their peak of production they collected the
following eggs in weekly basis: March 1-15trays, day 2 and 3 with 17 trays each,
next day is 19 trays, Day 5, 6 and 7, 20 trays with a total of 128 trays in a week.
During the first week of harvest, one(1) tray was left for their home consumption and
all the remaining collection was sold at a P7.00 per piece.
Work Sheet Table 1. Egg Collection Record
Date
Number of
eggs laid
Total eggs
Sold
Total use
at home
Cost of eggs
sold
Cost of
eggs used
Total
Situation B.
On January 10, 2020 Mario travelled 42 km to buy 100 local-grown chicks which
were bought for P4000.00.
As these chicks grew for 10 weeks, some did not
survive. During week 1, He lost 1 bird on Monday and another on Friday due to
stress. Week 2 brought on 1 death on Sunday because of severe weakness. During
week 3, no birds were lost; however 3 birds were lost due to flu during week 4, one
on Tuesday, one on Wednesday and one on Saturday. Week 5 to 9 again brought
no deaths; but during week 10, 1 death occurred on Monday due to cannibalism.
Worksheet Table 2: Mortality Record
Week
Number of birds
Died
Cause of Death
Total Birds Died
Situation C.
Mr. Briones has the following data in his broiler production project: 200 chicks @
P40.00 per head, total cost of feeds is P20, 000.00 cost of medicine and antibiotics
is P1,000.00 and P4,000.00 for electricity, water and labor.
Worksheet Table No.3. Production Cost Record
Particulars
Amount
Total Production Cost
Activity 3:
Based from the records gathered from table 1 to 3 generate a conclusion or
recommendation on the status of the project.
Table1: Conclusion/Recommendation
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
________.
Table2: Conclusion/recommendation
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
________.
Table3: Conclusion/Recommendation
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________.
Learning Insights:
Complete this statement……..
What I have learned in this activity
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Electronic References/Sources:
 http://www.msstate.edu/dept/poultry/4hrecord.htm
 http://poultryindustrycouncil.ca/compendium
Answer key
Activity 1A
6. Mortality
7. Production record
8. Species, breed, bird
9. Egg laying
10. Record keeping, production record
Activity 1B
4. 100 broilers x 1.5 kilograms= 150 kilograms
5. 150kg broilers x P120.00 heads= P18,000.00- P9700.00 cost of production
= P8,300.00
6. Mortality percentage=
Total number of birds died___
X 100
Total number of birds raised
12_
200
X 100
= 6%
Activity 2.
Work Sheet Table 1. Egg Collection Record
Date
3/1/2020
3/2/2020
3/3/2020
3/4/2020
3/5/2020
3/6/2020
3/7/2020
Total
Number of
eggs laid
450
510
510
570
600
600
600
3,840
Total eggs
Sold
420
510
510
570
600
600
600
3,810
Total use
at home
30
30
Cost of eggs
sold
P 2,940.00
P3, 570.00
P3, 570.00
P17,100.00
P18,000.00
P18,000.00
P18,000.00
P81, 180.00
Cost of eggs
used
P210.00
-
P210.00
Worksheet Table 2: Mortality Record
Week
1
2
3
Number of birds
Died
2
1
-
Cause of Death
stress
Severe weakness
4
5
6
7
8
9
10
Total Birds Died
3
1
7
flu
cannibalism
Worksheet Table No.3. Production Cost Record
Particulars
Amount
Chicks
Feed Cost
Antibiotics
Miscellaneous(Electric,
labor)
P 8,000.00
P20,000.00
P 1,000.00
water, P 4, 000.00
Total Production Cost
P33,000.00
Activity 3
Table 1
Answer may vary
Table 2
Answer may vary
Table 3
Answer may vary
Prepared by:
KATHERENE V. AGRAVE
Writer