Reference No.

to be filled-out by the Competency Assessor

RATING SHEET FOR DEMONSTRATION/OBSERVATION WITH ORAL

QUESTIONING

Candidate’s name REDENTOR G. IDMILAO JR.

Assessor’s name LEAN ERNESTINE O. BURBOS
Qualification ORGANIC AGRICULTURE PRODUCTION NC II
Units of Competency
RAISE ORGANIC CHICKEN
Covered
Date of Assessment AUGUST 20, 2024
Time of Assessment 8:00 am
INSTRUCTION: Put a Tick () mark on the appropriate column. Write your
observation/comments on the REMARKS column.
Performance
Part I. During the demonstration of skills,
Not
did the candidate: Satisfactory
Satisfactory REMARKS

RAISE ORGANIC CHICKEN

 Select Healthy Stocks and Suitable
Housing
Select healthy chicks
Prepare chicken house and house
equipment installation design
 Select Healthy Stocks and Suitable
Housing
Secure and prepare the bedding
materials
Set-up brooding facility
 Feed Chicken
Select and prepare the feed materials
Feed the animals
 Grow and Harvest Chicken
Implement health care, and
sanitation and cleanliness program
Formulation of organic waste for
fertilizer
Select suitable chicken for harvest
The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

DEMONSTRATION WITH ORAL QUESTIONING

PART II: INSTRUCTION:

1. Select at least 2 questions per unit of competency to be answered by
the candidate from the set of questions below. Additional questions
may be added from the list, when applicable.
2. Place a tick () mark on the column opposite the question selected.
3. Place a tick on the appropriate column based on the candidate’s
response.
4. Complete the feedback portion of the form.
Tick Satisfactory
() Response
Number
Yes No
Selected
1. What criteria and methods do you use to
select healthy chicks for raising organic  
chickens?
2. How do you ensure and maintain
cleanliness and orderliness in an organic  
poultry farm?
3. How do the feeding requirements differ
between brooding chicks and growing
 
chickens, and what specific nutritional
adjustments do you make at each stage?
4. What preventive measures do you
implement to protect your poultry stocks
 
from diseases, and how effective have
these measures been?
5. What are the common elements included
in the feed formulation for organic  
chickens, and how do you ensure the feed
meets their nutritional needs?
Feedback to candidate:

The candidate’s underpinning knowledge was:

 Satisfactory  Not Satisfactory
The candidate’s overall performance was:
 Satisfactory  Not Satisfactory
Candidate’s
Date:
Signature:
Assessor’s
Date:
Signature:

MODEL ANSWER FOR RAISE ORGANIC CHICKEN

1. Healthy chicks are active, have bright eyes, clean vents, and
well-formed legs; sick chicks are lethargic, have discolored
feathers, and drooping wings, and should be isolated and
treated.
2. Cleanliness is maintained through regular cleaning, proper
waste disposal, and sanitizing.
3. Brooding chicks need high-protein starter feed, while growing
chickens require a balanced diet with appropriate protein and
nutrients for growth.
4. Preventive measures include vaccination, maintaining hygiene,
providing clean water, and using natural remedies; these
measures have been effective in reducing disease incidence.
5. Common elements include carbohydrates, proteins, fats/lipids,
minerals, and vitamins, ensuring the feed is nutritionally
balanced for the chickens' needs.
Candidate’s name REDENTOR G. IDMILAO JR.
Assessor’s name LEAN ERNESTINE O. BURBOS
Qualification ORGANIC AGRICULTURE PRODUCTION NC II
Units of Competency
PRODUCE ORGANIC VEGETABLE
Covered
Date of Assessment AUGUST 20, 2024
Time of Assessment 8:00 am
INSTRUCTION: Put a Tick () mark on the appropriate column. Write your
observation/comments on the REMARKS column.
Performance
Part I. During the demonstration of skills,
Not
did the candidate: Satisfactory
Satisfactory REMARKS

PRODUCE ORGANIC VEGETABLE

 Establish Nursery
Select seeds
Prepare the seedbed
Perform care and maintenance of
seedlings
 Plant Seedlings
Carry-out land preparation
Introduce beneficial micro-organisms
Transplant/ plant seedling
 Perform Plant Care and Management
Collect different types of insects
Determine effective measures for pest
and disease management
Plant rejuvenation/ rationing
Apply organic fertilizers
 Perform Harvest and Post-harvest
Activities
Check the product using maturity
indices
Use appropriate harvesting tools and
materials
Apply post-harvest practices
The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

DEMONSTRATION WITH ORAL QUESTIONING
PART II: INSTRUCTION:
1. Select at least 2 questions per unit of competency to be answered by
the candidate from the set of questions below. Additional questions
may be added from the list, when applicable.
2. Place a tick () mark on the column opposite the question selected.
3. Place a tick on the appropriate column based on the candidate’s
response.
4. Complete the feedback portion of the form.
Tick Satisfactory
() Response
Number
Yes No
Selected
1. How do you prepare land for vegetable
gardening to ensure optimal soil health  
and fertility?
2. What are the key procedures and
processes involved in planting and  
transplanting various vegetables?
3. What are the different maturity indices for
 
common vegetables in the Philippines?
4. What are the essential plant care
activities for maintaining healthy  
vegetable crops?
5. How do you maintain safety, proper use
of PPE, orderliness, and cleanliness in the  
farm?
Feedback to candidate:

The candidate’s underpinning knowledge was:

 Satisfactory  Not Satisfactory
The candidate’s overall performance was:
 Satisfactory  Not Satisfactory
Candidate’s
Date:
Signature:
Assessor’s
Date:
Signature:
MODEL ANSWER FOR PRODUCE ORGANIC VEGETABLE

1. Land is prepared by clearing debris, tilling the soil, adding

organic compost, and ensuring proper drainage to enhance soil
health and fertility.
2. Planting involves preparing holes, spacing correctly, planting
seeds or seedlings, and watering; transplanting includes
hardening seedlings, digging proper holes, and gently relocating
plants.
3. Maturity indices include color change, size, aroma, number of
days from planting; and number of leaves. For example,
tomatoes turn red and firm, while lettuce reaches a certain size
and leaf count.
4. Essential activities include regular watering, weeding, mulching,
pest control, and pruning to ensure healthy growth and high
yield.
5. Safety is maintained by using PPE such as gloves and masks,
organizing tools, cleaning work areas regularly, and following
safety protocols.
Candidate’s name REDENTOR G. IDMILAO JR.
Assessor’s name LEAN ERNESTINE O. BURBOS
Qualification ORGANIC AGRICULTURE PRODUCTION NC II
Units of Competency
PRODUCE ORGANIC FERTILIZER
Covered
Date of Assessment AUGUST 20, 2024
Time of Assessment 8:00 am
INSTRUCTION: Put a Tick () mark on the appropriate column. Write your
observation/comments on the REMARKS column.
Performance
Part I. During the demonstration of skills,
Not
did the candidate: Satisfactory
Satisfactory REMARKS

PRODUCE ORGANIC FERTILIZER

 Prepare Composting Area and Raw
Materials
Select site for compost production
and prepare the bed
Prepare raw materials
 Plant Seedlings
Apply appropriate composting
methods
Monitor the compost
Check the quality of harvest
Carry-out the processing of compost
fertilizer
The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

DEMONSTRATION WITH ORAL QUESTIONING

PART II: INSTRUCTION:

1. Select at least 2 questions per unit of competency to be answered by
the candidate from the set of questions below. Additional questions
may be added from the list, when applicable.
2. Place a tick () mark on the column opposite the question selected.
3. Place a tick on the appropriate column based on the candidate’s
response.
4. Complete the feedback portion of the form.
Tick Satisfactory
() Response
Number
Yes No
Selected
1. What are the characteristics of a good
composting site for optimal  
decomposition?
2. What basic raw materials are essential for
 
effective composting?
3. How do you properly apply foliar fertilizer
 
to plants?
4. How does the Carbon to Nitrogen (C/N)
ratio affect composting, and why is it  
important?
5. How can you preserve the potency of  
organic fertilizer during storage?
Feedback to candidate:

The candidate’s underpinning knowledge was:

 Satisfactory  Not Satisfactory
The candidate’s overall performance was:
 Satisfactory  Not Satisfactory
Candidate’s
Date:
Signature:
Assessor’s
Date:
Signature:
MODEL ANSWER FOR PRODUCE ORGANIC FERTILIZER

1. A good composting site has adequate drainage, partial shade,

proximity to a water source, and is easily accessible for turning
and adding materials.
2. Essential raw materials include green waste (grass clippings,
vegetable scraps) for nitrogen and brown waste (leaves, straw) for
carbon.
3. Foliar fertilizer is applied by spraying the solution on the leaves
during cooler parts of the day to maximize absorption and
minimize evaporation.
4. A balanced C/N ratio of 30:1 is crucial for efficient
decomposition, ensuring microbes have the right balance of
energy and protein to break down materials.
5. Store organic fertilizers in a cool, dry place, in airtight containers
to prevent moisture and microbial contamination.
Candidate’s name REDENTOR G. IDMILAO JR.
Assessor’s name LEAN ERNESTINE O. BURBOS
Qualification ORGANIC AGRICULTURE PRODUCTION NC II
Units of Competency PRODUCE ORGANIC CONCOCTIONS AND
Covered EXTRACTS
Date of Assessment AUGUST 20, 2024
Time of Assessment 8:00 am
INSTRUCTION: Put a Tick () mark on the appropriate column. Write your
observation/comments on the REMARKS column.
Performance
Part I. During the demonstration of skills,
Not
did the candidate: Satisfactory
Satisfactory REMARKS

PRODUCE ORGANIC CONCOCTIONS AND

EXTRACTS
 Prepare for the Production of Various
Concoctions
Clean work and storage areas
Clean the raw materials and the
tools, materials and equipment to be
used
 Process Concoctions
Ferment various concoctions
 Package Concoctions
Harvest concoctions based on
fermentation period
Contain concoctions in sanitized
bottles and containers
Label and tag in packaged
concoctions
Store the packaged concoctions in
appropriate place and temperature
The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

DEMONSTRATION WITH ORAL QUESTIONING

PART II: INSTRUCTION:

1. Select at least 2 questions per unit of competency to be answered by
the candidate from the set of questions below. Additional questions
may be added from the list, when applicable.
2. Place a tick () mark on the column opposite the question selected.
3. Place a tick on the appropriate column based on the candidate’s
response.
4. Complete the feedback portion of the form.
Tick Satisfactory
() Response
Number
Yes No
Selected
1. How can you protect organic concoctions
from contamination during preparation  
and storage?
2. What are the procedures for sanitation
 
and sterilization, and how do they differ?
3. Why is it important to label containers
with concoctions under process, and what  
information should be included?
4. How can organic concoctions be used as
food supplements for livestock, and what  
are their benefits?
5. What are some routine problems
encountered in the production of organic  
concoctions, and how can they be solved?
Feedback to candidate:

The candidate’s underpinning knowledge was:

 Satisfactory  Not Satisfactory
The candidate’s overall performance was:
 Satisfactory  Not Satisfactory
Candidate’s
Date:
Signature:
Assessor’s
Date:
Signature:
MODEL ANSWER FOR PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS

1. To protect concoctions, use clean equipment, maintain proper

hygiene, seal containers tightly, and store them in a cool, dry
place.
2. Sanitation involves cleaning surfaces and tools to remove dirt
and germs, while sterilization uses heat or chemicals to eliminate
all microorganisms; sterilization is more thorough.
3. Labeling is important for identification, tracking production
dates, and ensuring proper usage; labels should include the
concoction name, date of process, and date of harvest
4. Concoctions like fermented plant juice can be added to livestock
feed to improve digestion and nutrient absorption, enhancing
overall health and productivity.
5. Common problems include mold growth, spoilage, and
inconsistent fermentation; solutions involve maintaining
cleanliness, proper sealing, and monitoring fermentation
conditions regularly.
Candidate’s name REDENTOR G. IDMILAO JR.
Assessor’s name LEAN ERNESTINE O. BURBOS
Qualification ORGANIC AGRICULTURE PRODUCTION NC II
Units of Competency
RAISE ORGANIC HOGS
Covered
Date of Assessment AUGUST 20, 2024
Time of Assessment 8:00 am
INSTRUCTION: Put a Tick () mark on the appropriate column. Write your
observation/comments on the REMARKS column.
Performance
Part I. During the demonstration of skills,
Not
did the candidate: Satisfactory
Satisfactory REMARKS

RAISE ORGANIC HOGS

 Select Healthy Domestic Hog Breeds
and Suitable Housing
Select healthy hogs
Determine suitable site for hog house
Prepare hog house and house
equipment installation design
 Feed Hogs
Select and prepare the feed materials
Feed the animals
 Grow and Finish Hogs
Implement health care, and
sanitation and cleanliness program
Collect organic waste for fertilizer
production
Select suitable hog finishers
The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

DEMONSTRATION WITH ORAL QUESTIONING

PART II: INSTRUCTION:

1. Select at least 2 questions per unit of competency to be answered by
the candidate from the set of questions below. Additional questions
may be added from the list, when applicable.
2. Place a tick () mark on the column opposite the question selected.
3. Place a tick on the appropriate column based on the candidate’s
response.
4. Complete the feedback portion of the form.
Tick Satisfactory
() Response
Number
Yes No
Selected
1. What traits should be considered when
selecting breeders for raising organic  
hogs?
2. How can you identify the fertility period of
 
a trained boar?
3. What preventive measures can be taken
 
to protect hog stocks from diseases?
4. How can you distinguish between a hog
 
that is "in heat" and one that is pregnant?
5. What routine problems might arise in
raising swine, and how can they be  
solved??
Feedback to candidate:

The candidate’s underpinning knowledge was:

 Satisfactory  Not Satisfactory
The candidate’s overall performance was:
 Satisfactory  Not Satisfactory
Candidate’s
Date:
Signature:
Assessor’s
Date:
Signature:
MODEL ANSWER FOR RAISE ORGANIC HOGS

1. Important traits include good health, strong build, high fertility

rates, good mothering ability, and desirable genetic traits for
growth and disease resistance.
2. The fertility period of a trained boar can be identified by its
sexual maturity, typically around 8 months, and by observing
regular mating behavior and successful breeding outcomes.
3. Measures include maintaining hygiene, regular health checks,
vaccinations, biosecurity protocols, and providing a balanced
diet.
4. Hogs "in heat" show signs like restlessness, swelling of the vulva,
and mounting behavior, while pregnant hogs exhibit weight gain,
a distended abdomen, and reduced activity as pregnancy
progresses.
5. Common problems include disease outbreaks, feed shortages,
and environmental stress, which can be addressed by
maintaining hygiene, ensuring consistent feed supply, and
providing proper shelter and care.
Candidate’s name REDENTOR G. IDMILAO JR.
Assessor’s name LEAN ERNESTINE O. BURBOS
Qualification ORGANIC AGRICULTURE PRODUCTION NC II
Units of Competency
RAISE ORGANIC SMALL RUMINANTS
Covered
Date of Assessment AUGUST 20, 2024
Time of Assessment 8:00 am
INSTRUCTION: Put a Tick () mark on the appropriate column. Write your
observation/comments on the REMARKS column.
Performance
Part I. During the demonstration of skills,
Not
did the candidate: Satisfactory
Satisfactory REMARKS

RAISE ORGANIC SMALL RUMINANTS

 Select Healthy Breeders and Suitable
Cages
Select bucks/rams
Determine suitable site for small
ruminants
Prepare small ruminants cage and
cage equipment installation design
 Feed Small Ruminants
Select and prepare suitable feed
materials
Administer maintenance of forage
area
Feed the animals
 Manage Breeding of Small Ruminants
Monitor signs of heat
Cull unproductive buck/ram and
doe/ewe
Select suitable hog finishers
 Manage Does/Ewes and their
Progenies
Monitor signs of approaching
kidding/ lambing
Properly disposed the placenta and
dead kids/lambs
Keep the lactating goats and sheep in
a clean and quiet environment
  Grow and Harvest Small Ruminants
Implement health care, and
sanitation and cleanliness program
Collect organic waste for fertilizer
production
Select suitable small ruminants for
harvest
The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

DEMONSTRATION WITH ORAL QUESTIONING

PART II: INSTRUCTION:

1. Select at least 2 questions per unit of competency to be answered by
the candidate from the set of questions below. Additional questions
may be added from the list, when applicable.
2. Place a tick () mark on the column opposite the question selected.
3. Place a tick on the appropriate column based on the candidate’s
response.
4. Complete the feedback portion of the form.
Tick Satisfactory
() Response
Number
Yes No
Selected
1. How do you select and handle breeder
goats and sheep to ensure a healthy and  
productive herd?
2. What proper feeding practices should be
applied to maintain the health and  
productivity of goats and sheep?
3. What should a proper herd health
program include to protect goats and  
sheep from diseases?
4. What elements are necessary for a goat to
 
be considered organically raised?
5. How do you properly operate and
maintain farm tools and equipment used  
in goat and sheep farming?
Feedback to candidate:

The candidate’s underpinning knowledge was:

 Satisfactory  Not Satisfactory
The candidate’s overall performance was:
 Satisfactory  Not Satisfactory
Candidate’s
Date:
Signature:
Assessor’s
Date:
Signature:
MODEL ANSWER FOR RAISE ORGANIC SMALL RUMINANTS

1. Select breeders based on health, genetics, and reproductive

history; handle them gently to reduce stress and ensure regular
health checks.
2. Proper feeding includes providing a balanced diet with essential
nutrients, access to clean water, and supplementing with
minerals and vitamins as needed.
3. A health program includes regular vaccinations, deworming,
parasite control, and monitoring for signs of illness.
4. Elements include organic feed, no synthetic chemicals or
antibiotics, access to pasture, and adherence to organic farming
standards.
5. Proper operation involves regular cleaning, timely repairs, and
routine maintenance checks to ensure functionality and safety.