Track-Subject: ORGANIC

CONCOCTIONS & EXTRACTS

Grade Level: 12 NOTRE DAME OF MASIAG, INC
Semester: SECOND Masiag, Bagumbayan, Sultan Kudarat
LEARNING PLAN CALENDAR

November 4, 2019 November 5, 2019 November

Continuation of6, 2019
discussion: November 7, 2019 November 8, 2019
Unit Competency: Discuss different types of No Class Local Holiday
Produce Organic Concoctions d. IMO
concoctions;
and Extracts e. LABS
- Materials
Learning Outcomes: - Ratio f. OHN
LO1. Prepare for the - Fermentation
production of various Giving of assignments:
period
concoctions and Tools, PPE and other
- Process
extract materials needed.
- Uses
Learning Objectives:
- Application
Groupings
At the end of this module, a. FPJ
the trainees will be able to: b. FFJ
 Identify and collect c. FAA
quality raw materials
for various
concoctions; and
 Familiarize the uses,
benefits and
concoctions of
different concoctions.
Introduction:
Communicating unit
Competency and learning
outcome.
Motivation:
Asking Questions.
1. What is organic agriculture?
2. What are concoctions?
Extracts?

Record the students responses.

Instruction/Delivery:
Orientation about Organic
Agriculture.
Let the students know the
contents of the Module :
 Types of Concoctions
 Uses of Concoctions
Application of Concoctions
Discuss the Assessment
Criteria, Condition, tools in
the preparation of
concoctions and
Assessment Methods.

November 11, 2019
Checking of students
materials in preparation for
their actual demonstration of
different concoctions.
November 12, 2019 November 13, 2019 November 14, 2019 November 15, 2019
Practice and evaluation Practice and evaluation Practice and evaluation Practice and evaluation
Actual Demo of different Actual Demo of different Actual Demo of different Actual Demo of different
concoctions concoctions concoctions concoctions

Preparation for the actual Presentation of output Presentation of output Presentation of output Presentation of output
demo. -Group 1-5 FPJ -Group 6-10 FPJ -Group 6-10 FFJ -Group 6-10 FFJ
 November 18, 2019 November 19, 2019 November 20, 2019 November 21, 2019 November 22, 2019
Quiz Discuss the benefit and Discuss deeper the different Discuss deeper the different Discuss deeper the different
application of concoctions concoctions concoctions
different Concoctions

November 25, 2019
Unit Competency:
Produce various
concoctions and extracts
Learning Outcomes:
LO2: Process and package
concoctions and extracts
November 26, 2019 November 27, 2019 November 28, 2019 November 29, 2019
Continuation of discussion Discuss the procedures Practice and evaluation: Actual demo of different
in Processing concoctions
Concoctions. Written Quiz
Actual Demo of different
concoctions

Learning Objectives:

At the end of this module,

the trainees will be able to:
 Identify and collect
quality raw
materials for
various
concoctions; and
 Familiarize the
uses, benefits and
concoctions of
different
concoctions.

Introduction:
Communicating learning
competency, outcome and
objectives

Motivation:
Asking Questions

Instruction/Delivery:

Discuss in detail the

different procedures in
processing different
concoctions and extracts
and the points to consider
in selecting the materials
for the different concoctions