SIAY NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL

Balucanan, Siay, ZamboangaSibugay
SEMI-DETAILED LESSON PLAN
ORGANIC AGRICULTURE PRODUCTION NC II

Date: November 07-11, 2022

I. OBJECTIVES

At the end of the session, the students can:

a.Identify the concept and prepare for the production of various concoction
and extract.
b.Differentiate the content of clean and free from synthetic chemicals raw
materials.
c.Value the significance of clean free from contaminations must be “food grade
quality tools materials and equipment.

II. SUBJECT MATTER

a . T o p i c : Prepare for the Production of Various Concoctions and Extracts

b . Materials : Informative text , marker, chalk,blackboard,picture
c . Reference : TESDA Training regulation manual on AGRICULTURAL CROPS
PRODUCTION NC II
d . GOOGLE//

III. PROCEDURE/STRATEGY
a. Motivation
The class will be grouped into 5 order to facilitate themselves according to
video presentation.
The teacher will play a video clip to the class. The video talks about correct process of
various concoction and extract. The presentation including establishing of clean
process of concoction and sanitizing empty bottle, preparation and handling of
planting materials, preparation of proper timing of application of important
materials use to packaging concoction. That distributes the whole process of
the needs of the product finest packaging according to the procedure; right
amount of doing mixture of the packaging procedure may vary the correct
process of package concoction.
 b. Activity

The student identifies the 3 major part in the packaging of concoction I set
to bring them into reality based on the actual process of packaging of concoction. Different
techniques on how to apply the ingredients in a right distribution to the process specially in
putting label for the process of packaging concoction. 1. identify different tools, equipment
and Personal Protective Equipment in preparing for the production of various concoction and
extracts; 2. clean raw materials, free from synthetic chemicals, contaminations and must be
“food grade” quality tools, materials and equipment; 3. apply the principles of proper
handling of food; 4. produce a reflection page about the importance of food safety policies
and procedures for the cleanliness and safety of every individual.

The students will present the details of the initial performance on the actual
presentation. They need to determine the important of good procedure in the
making of the process.
The students may bring sample of concoction processing to know and identify
what is the need of that Presentation in terms of correct process of the
product concoction application which present the useful impact to the plan
in terms of business purposes,
The students will be given ten minutes to do the task and group presentation will
follow.

c. Analysis
The teacher will then ask the following questions to the students:
1.What have you observed with the presentation to your classmate
2.Were you able to identify the right process product to attract the
customer to buy?
3.What are the factors you need to consider when doing correct process
of the concoction product?
4.How can you improve and observe by observing doing in a good
preparation of concoction product.
5.When do you know that the process of concoction is good?

d. Abstraction
The teacher will introduce the topic of the day.
The teacher will let the students read the objectives.
The teacher will discuss the topic about the different content of process concoction and
extract.
The teacher will cite examples on each function of the process of right
application of concoction product.
e. Application

With the same group, students will participate and perform and master the
process of package concoction and need to do by percolating the process.
The students will identify the general purpose of right timing in giving the
minimum standard of doing the process of package concoction according to
Philippine National Standard.
 They need to determine the organic and in organic practice when using
parts and processing the distribution of concoction and it goes to
organic parts.
The students will be given twenty minutes to do the task.
Each group will assign reporter to discuss the final output in the class.
After the allotted time, group presentation will follow
f. Generalization
The teacher will ask the questions to the students:
1.Why is it important to know the process of concoction technique?
2.Why do we need to give importance of making the right process of
sanitizing all material during concoction product and processing?

IV. EVALUATION
The teacher will conduct a short quiz.
The class will be given 10 minutes to answer the questions.
After 10 minutes, checking of papers will follow.

V. ASSIGNMENT
The teacher will let the students read first the content of the next topic first.
The teacher will let the students read the direction of the assignment.

Prepared by:

ALEXANDER A. JUMAWID
TEACHER II

MARIVI F. ABINGOSA
HT IV-OIC Asst. School Principal

Noted :
AIDA R. PACALDO
School Principal