QUALIFICATION TITLE: Organic Agriculture Production NC II

EXTRACTS
CORE UNIT OF COMPETENCY: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
MODULE TITLE: Producing Organic and Concoctions Extracts
Learning Concepts Learning Materials

Environmental
Supplies and Estimated Training
Issues and Estimated
Technology Science Math Eng/Comm Learning activities Equipment Print Video Cd Others Materials Per Hours for each
other activity identified cost
Learning Activity
concerns
Learning Assessment
Outcomes Criteria
Prepare for the 1.1. Work and Types of Checklist of Principles of •Written exam • Booth/ • plastic pail with
production of storage areas are • Tools, Concoctions allowed 5S and 3Rs temporary shed cover (3 L
capacity)chopping
various cleaned, sanitized Materials and materials • board
concoctions and secured. Equipment in based on Shredder • • weighing scale,
the Preparation Appendix 2 of Wheel barrow 2 kilo capacity
of Concoctions PNS • Cart • plastic pail
without cover
• Carbonizer • strainer or
1.2. Raw materials Uses/Benefits nylon screen, fine
used are cleaned of Concoctions mesh net
• storage
and freed from container with cap
synthetic chemicals (1.5 L capacity)
• stone (weight),
0.5 kg
• knife
• marker pen
• masking tape
1.3. Tools, Procedure in • storage
materials and Preparing FPJ, tool/cabinet
• scissors
equipment used are FFJ, • First Aid Kit
cleaned, freed from FAA/KAA/BAA, CBLM PPT/AVP • wooden ladle 8 HOURS P6,000.00
contaminations and IMO, OHN, • wooden box or
must be LABS/LAS, bamboo split-open
or plastic tray
of “food grade” CalPhos, • waste can
quality Attractant and
Repellent in
accordance
1.4. Personal with the Good
hygiene are
observed according
to OHS
 PROCESS 1. Raw materials • Storage • Kind of Raw Identification • Direct • LCD projector CBLM PPT/AVP • plastic pail 8 HOURS P4, 000.00
CONCOCTIONS are prepared in Requirement •Materials in and Collection observation and with screen with cover (3 L
AND EXTRACTS accordance with During Producing of the Right oral questions • desktop capacity)
enterprise practice. Fermentation Concoction • Interview computer or • chopping
Process • Written exam laptop board
2. Fermentation • weighing
period is set based scale, 2 kilo
on enterprise capacity
practice. • plastic pail
3. Various without cover
concoctions are • Methods in • strainer or
fermented following preparing and nylon screen,
to organic harvesting fine mesh net
practices. various • storage
4. Concoctions concoctions container with
are harvested Concept of cap (1.5 L
based on Fermentation capacity)
fermentation period • stone
of the concoction. (weight), 0.5 kg
• knife
• marker pen
• masking
tape
• storage
tool/cabinet
• scissors
• First Aid Kit
• wooden
ladle
• wooden box
or bamboo split-
open or plastic
tray
• waste can
PACKAGE 1. Concoctions Sanitizing Productions of Recording of • Packages • Written CBLM PPT/AVP • marker pen 8 8HOURS P3000.00
CONCOCTIONS are contained in concoctions concoctions Bottled Importance of concoctions examination • masking
AND EXTRACTS sanitized bottles Concoctions Tagging • tape
and containers. • Importance of Demonstration • record book
2. Packaged proper storage • plastic
concoctions are -Shelf life bottles with re-
labeled and tagged -Effects of sealable caps
in accordance with storage
enterprise practice. temperature to
3. Packaged concoctions
concoctions are
stored in
appropriate place
and temperature
following organic
practices.
4. Production of
concoctions are
recorded using
enterprise
procedures.