INSTITUTIONAL COMPETENCY ASSESSMENT TOOLS

Sector : Agriculture and Fishery

Qualification Title : Organic Agriculture Production NC II
Unit of Competency : Produce Organic Concoctions and Extracts
Performance Test

Specific Instruction for the Trainee:

Qualification ORGANIC AGRICULTURE PRODUCTION NCII

Unit of Competency PRODUCE ORGANIC CONCOCTIONS AND

EXTRACTS

General Instruction:
Given the following tools, materials and the required resources, you must be able to
perform the following tasks based on the provided copy of specific instruction for the
trainee. You are given two (2) hours to do the activity.

Specific Instruction:
1. Prepare all material needed in producing organic concoction
2. Wash and clean all utensil
3. Sanitized bottles or containers
4. Weight ingredient as instructed correctly
5. Wash your ingredient
6. Perform concoction based on the type of concoction you are doing
7. Label your output properly
8. Store packed concoction
Demonstration Checklist
Trainee’s name:
Trainer’s name:
Qualification: ORGANIC AGRICULTURE PRODUCTION NCII
Unit of competency: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Date of assessment:
Time of assessment:
Instructions for demonstration

Given the following tools, materials and the required resources, you must be able to perform
the following tasks based on the provided copy of specific instruction for the trainee. You are
given two (2) hours to do the activity
 to show if
DEMONSTRATION evidence is
demonstrated
During the demonstration of skills, did the trainee ... Yes No N/A
LO1. PREPARE FOR THE VARIOUS CONCOCTIONS
Cleans, sanitizes and secures. work and storage areas.
Cleans and freed Raw materials used from synthetic chemicals.
LO2: Process concoctions
Prepare raw materials in accordance with enterprise practice.
Set fermentation period based on enterprise practice.
Ferment various concoctions following the organic practices.
Harvest concoctions based on fermentation period of the
concoction.

LO3 Package concoctions

Contain concoction in sanitized bottles and containers.
Label and Tag packed concoctions in accordance with enterprise
practice.
Store packed concoctions in appropriate place and temperature
following organic practices.
Record production of concoctions using enterprise procedures.
The trainee’s demonstration was:

Satisfactory  Not Satisfactory 

Oral Questioning Checklist
Trainee name:
Trainer name:
Qualification: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of competency: PRODUCE ORGANIC CONCOCTION AND EXTRACT
Date of assessment:
Time of assessment:
Instructions for Oral Questioning
The trainee will be assessed based on his/her answers to the given questions. The
trainer should not deviate from the standard questions provided herein.
Oral Questions Satisfactory
response

The trainee should answer the following questions: Yes No

1. Cleans, sanitizes and secures. work and storage areas.

2. Cleans and freed Raw materials used from synthetic
chemicals.
3. Did the tools, materials and equipment used are cleaned,
freed from contaminations and must be “food grade”
quality.
4. Personal hygiene are observed according to OHS
procedures.
5. How personal hygiene are observed according to OHS
procedures?
6. Set fermentation period based on enterprise practice.
7. Ferment various concoctions following the organic
practices.
The trainee’s underpinning knowledge was:

Satisfactory  Not Satisfactory 

Feedback to trainee:

The trainee’s overall performance was:

Satisfactory  Not Satisfactory 

Trainee’s signature: Date:

Trainer’s signature: Date:

Suggested Questions with Answers for Oral Questioning

Questions with Model Answers

1. Cleans, sanitizes and secures. work and storage areas.

A. Use of indigenous materials like bamboo
Use of protective materials such as screen, covers, stray animals
Wash materials during preparation
Use of PPE properly
Clean/sterilize utensils to be used
Spray OHN, LABS, IMO
Clean and sanitize the area
Avoid direct exposure to sunlight
Maintain required temperature

2. Cleans and freed Raw materials used from synthetic chemicals.

A. Use of indigenous materials like bamboo
Use of protective materials such as screen, covers, stray animals
Wash materials during preparation
Use of PPE properly
Clean/sterilize utensils to be used
Spray OHN, LABS, IMO
Clean and sanitize the area
Avoid direct exposure to sunlight
Maintain required temperature

3. Did the tools, materials and equipment used are cleaned, freed from contaminations and
must be “food grade” quality.

A. The procedure in the application of organic sanitation is system-wide

using organically produced disinfectants thru concoctions and sprayed all
over the place where the possible sources of destructive bacteria/germs
are. The sanitation procedure shall include strict clean area (well
ventilated, free from any contamination, well organized, well protected
facilities) with periodic inspection using the principles of 5 Japanese S.
Concoction products are not harmful to the environment and to human as
well as to the animals. The commercial sterilization is cleaning the area
thru the use of chemicals commercially produced, which is very expensive
and hazardous to the environment and the people.

4. Personal hygiene are observed according to OHS procedures.

A. Use of PPE properly
1. How personal hygiene are observed according to OHS procedures?
A. Wearing of PPE.
2. Set fermentation period based on enterprise practice.
A. For the identification and indicate time of harvest as for recordkeeping
It can be a basis for subsequent practice

3. Ferment various concoctions following the organic practices.

A. Store in clean, cool, dark place and free from disturbance

Label the concoction products properly, indicating dates of formulation

andharvest