Republic of the Philippines

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

REGION IV- B MIMAROPA
MID-EASTERN SCHOOL OF ART AND TRADES, INC. (MSAT)

SESSION PLAN
Date:_____________________

Sector : AGRICULTURE AND FISHERY

Qualification : ORGANIC AGRICULTURE NC II
Unit of Competency : PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Module Title : PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

Learning Outcomes:

Upon completion of this module, the trainee would be able to:

LO 1. Prepare for the production of various concoctions.

LO 2. Process concoctions.

LO 3. Package concoctions
A. INTRODUCTION

This unit covers the knowledge, skills and attitudes required to raise organic chicken efficiently and effectively. It
includes selecting healthy stocks, determine suitable housing requirements, install cage equipment, feed chicken,
manage health and growth of chicken and harvesting activities.

B. LEARNING ACTIVITIES

Learning Outcome No. 1: Prepare for the production of various concoctions

Learning Methods Presentation Practice Feedback Resources Time

 Content
PROPER Lecturette The trainer will The trainee’s The trainee’s  CBLM 30
WORKING AND discuss the will listen towill actively  Information mins.
STORAGE AREA Information Sheet the trainer’s participate to Sheet No.
No. 4.1-1 discussion. the group 4.1-1
discussion.
Demonstration The trainer will The trainee’s Check  CBLM 20
demonstrate on perform task performance  Task Sheet mins.
how to secure, sheet. 4.1-1 using No. 4.1-1
clean, and sanitized Performance  Performance
the area. 4.1-1 Criteria Criteria
Checklist No. Checklist
4.1-1 No. 4.1-1
 Warm Water
 Detergent
 Broom
 Trash Can

Individual The trainee’s will The trainee’s Check answer  CBLM 45

study read the will answer with Answer  Information mins
Information Sheet Self-Check Key No. 4.1-1 Sheet No.
No. 4.1-1 4.1-1 4.1-1
Answer Key
No. 4.1-1
SELECTION OF Lecturrete The trainer will The trainee’s The trainee’s CBLM 15
GOOD AND discuss Information will listen to will actively  Information mins
APPROPRIATE Sheet 4.1-2 the trainer’s participate to Sheet 4.1-2
RAW discussion. the group
MATERIALS discussion.
Individual The trainee’s will The trainee’s Check answer  CBLM 45
study read the will answer with Answer  Information mins
Information Sheet Self-Check Key No. 4.1-2 Sheet No.
No.4.1-2 4.1-2 4.1-2
Answer Key
 No. 4.1-2
Demonstration The trainer will The trainee’s Check  CBLM 20
demonstrate on will perform performance  Task Sheet mins
how to select good the task using No. 4.1-2
and appropriate sheet. 4.1-2 Performance  Performance
raw materials. 4.1-2 Criteria Criteria
Checklist No. Checklist
4.1-2 No. 4.1-2
 Fruits
 Vegetables
 Molasses

APPROPRIATE Lecturette The trainer will The trainee’s The trainee’s  CBLM 20
PERSONAL discusses will listen to will actively  Information mins
PROTECTIVE information the trainer’s participate to Sheet No.
EQUIPMENT sheet/module. discussion. the group 4.1-3
(PPE) discussion.
4.1-3

Video The trainee’s will The trainee’s The trainee’s  CBLM 15

presentation watch a video will analyze will relate the  Video mins
presentation about the Concept learning Presentatio
the Appropriate of content. n
PPE. Fermentation.

Individual The trainee’s will The trainee’s Check answer  CBLM 45

study read the will answer with Answer  Information mins
Information Sheet Self-Check Key No. 4.1-3 Sheet No.
No.4.1-3 4.1-3 4.1-3
 Answer Key
No. 4.1-3
PREPARATION Individual The trainee’s will The trainee’s Check answer  CBLM 45
OF Study read the will answer with Answer  Information mins
APPROPRIATE Information Sheet Self-Check Key No. 4.1-4 Sheet No.
TOOLS AND No.4.1-4 4.1-4 4.1-4
MATERIALS Answer Key
USED IN No. 4.1-4
CONCOCTION.
Demonstration The will The trainee’s Evaluate task  Cblm 20
demonstrate trainer will Perform using  Task sheet mins
on how to prepare task sheet. performance no. 4.1-4
the tools and 4.1-4 criteria  Performanc
materials. 4.1-4 checklist. e criteria
4.1-4 checklist
no. 4.1-4
 Plastic
pail with
cover (3 l
capacity)
 Chopping
board
 Weighing
scale, 2
kilo
capacity
 Plastic
pail
without
cover
 Strainer
or nylon
screen,
fine mesh
net
 Storage
container
with cap
(1.5 l
capacity)
  Stone
(weight),
0.5 kg
 Knife
 marker
pen
 Masking
tape
 Storage
tool/cabin
et
 Scissors
 First aid
kit
 Wooden
ladle
 Wooden
box or
bamboo
split-open
or plastic
tray
 Waste can

View The trainee’s will The trainee’s The trainee’s  CBLM 10

Multimedia watch Multimedia will analyze will relate the  Projector mins
Presentation of multimedia learning  Laptop
appropriate tools presentation content. Power Point
and materials used of tools, Presentation
in concoction. materials
used in
concoctions.
APPROPRIATE Lecturrete The trainer will The trainee’s The trainee’s  CBLM 20
PERSONAL discuss Information will listen to will actively mins
Information
HYGIENE BASED Sheet 4.1-5 the trainer’s participate to
Sheet 4.1-5
ON OHS discussion. the group
PROCEDURE. discussion.

Individual The trainee’s will The trainee’s Check answer  CBLM 20

study read Information will answer with Answer  Information mins
Sheet 4.1-5 Self-check Key 4.1-5 Sheet 4.1-5
4.1-5  Answer Key
4.1-5

View The trainee’s will The trainee’s The trainee’s  CBLM 10

multimedia watch Multimedia will analyze will relate the  Power Point mins
Presentation of the learning Presentation
Appropriate multimedia content.
Personal Hygiene presentation
Based On Ohs P\ of Appropriate
rocedure Personal
Hygiene
Based On
Ohs
Procedure

Learning Outcome No. 2: PROCESS OF CONCOCTIONS

Learning Content Methods Presentation Practice Feedback Resources Time

 Individual Read information The trainees Compare  CBLM 20 mins
PREPARING RAW Study sheet/module. will answer answers to  Information
MATERIALS self-check 4.2- answer key. Sheet 4.2-2
4.2-1 1 4.2-1 Answer Key 4.2-1

Demonstration Observe trainer on The trainee’s Evaluate 30 mins

how to prepare raw will perform the task using
materials. Performance performanc
task sheet. 4.2- e criteria
1 checklist.
4.2-1
Lecturrete The trainer will The trainee’s The  CBLM 30 mins
discuss will listen to trainee’s Information
Information Sheet the trainer’s will actively Sheet 4.2-1
4.2-1 discussion. participate
to the
group
discussion.
SETTING-UP Individual The trainee’s will The trainee’s Check  CBLM 45 mins
FERMENTATION Study read information will answer answer  Information
sheet. 4.2-2 Self-check 4.2- with Sheet 4.2-5
2 Answer Key Answer Key 4.2-2
4.2-2

Lecturrete The trainer will The trainee’s The  CBLM 30 mins

discuss Information will listen to trainee’s Information
Sheet 4.2-2 the trainer’s will actively Sheet 4.2-2
discussion. participate
to the
group
 discussion.
View The trainee’s will The trainee’s The  CBLM 10
Multimedia watch Multimedia will analyze the trainee’s  Power Point mins
Presentation of multimedia will relate Presentation
FERMENTATION presentation of the
PERIOD OF FERMENTATIO learning
VARIOUS N PERIOD OF content.
CONCOCTION SET VARIOUS
BASED ON CONCOCTION
ENTERPRISE SET BASED
ON
ENTERPRISE
Lecturette Listen to the trainer The trainees Compare  CBLM 1 hr
FERMENTION as he discusses will answer answers to  COMPUTER
VARIOUS information self-check 4.2- answer key.  PROJECTOR
CONCOCTIONS sheet/module. 3 4.2-3 POWER
POINT
4.2-3  Information
sheet 4.2-3
 Self-check
4.2-3

Demonstration The trainer will The trainees Evaluate  Cblm 7 hrs

demonstrate on how will perform job task using  Task sheet no.
to concoct. sheet. 4.2-1 performanc 4.2-1
e criteria  Performance
checklist. criteria
4.2-1 checklist no.
4.2-1
 Plastic pail
with cover (3 l
capacity)
 Chopping
board
  Weighing
scale, 2 kilo
capacity
 Plastic pail
without cover
 Strainer or
nylon screen,
fine mesh net
 Storage
container with
cap (1.5 l
capacity)
 Stone
(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

View The trainees will The trainees The  CBLM 10
Multimedia watch Multimedia will analyze the trainee’s Power Point mins
Presentation of the multimedia will relate Presentation
Concoction Process presentation of the
 the Concoction learning
Process content.

HARVEST Individualized The trainees will The trainess Compare  CBLM 20 mins
ORGANIC learning read information will answer answers to  Information
CONCOCTIONS sheet.4.2-4 self-check 4.2- answer key. Sheet 4.2-4
4 4.2-4 Answer Key 4.2-4
Demonstration The trainer will The trainess Evaluate  CBLM 50 mins
demonstrate on how will perform task using  Task Sheet No.
to harvest task sheet 4.2- performanc 4.2-4
concoction 4 e criteria  Performance
checklist Criteria
4.2-4 Checklist No.
4.2-4
 Plastic
Containers
 Marker pen
Adhesive tape
View The trainee’s will The trainee’s The  CBLM 10
Multimedia watch Multimedia will analyze the trainee’s Power Point mins
Presentation of multimedia will relate Presentation
PROCESS ON presentation of the
APPROPRIATE PROCESS ON learning
HARVESTING OF APPROPRIATE content.
CONCOCTION HARVESTING
OF
CONCOCTION
Learning Outcome No. 3: Package concoctions
DETERMINING Lecturette The trainer will The trainee’s The  CBLM 30 mins
THE discuss information will listen to trainee’s  Information
APPROPRIATE sheet.4.3-1 the trainer’s will actively sheet.4.3-1
CONTAINMENT discussion. participate
OF CONCOCTION to the
group
discussion.
Demonstration The trainer will The trainess Evaluate  CBLM 45 mins
demonstrate how will perform task using  Task sheet
to contain task sheet performanc 4.3-8
concoction. 4.3-1 perform task e criteria  Performance
sheet. 4.3-8 checklist. Criteria
4.3-8 Checklist 4.3-
8
View The trainee’s will The trainee’s The  CBLM 10
Multimedia watch Multimedia will analyze trainee’s  Power Point mins
Presentation of the will relate Presentation
Determining the multimedia the
appropriate presentation learning
containment of of content.
concoction Determining
the
appropriate
containment
of concoction
DETERMINING Individual The trainees will The trainees Compare  CBLM 30 mins
THE PROPER Study read information will answer answers to  Information
LABELING OF sheet 4.3-2 self-check answer key. Sheet 4.3-2
CONCOCTION. 4.3-2 4.3-2  Self-Check 4.3-2
Demonstration The trainer will The trainees Evaluate  CBLM 45 mins
demonstrate on how will perform task using  Task sheet
to proper labeling of task sheet. performanc 4.3-9
concoction. 4.3-2 4.3-9 e criteria  Performance
checklist. Criteria
4.3-9 Checklist 4.3-
9
Lecturette The trainer will The trainee’s The  CBLM 30 mins
 discuss information will listen to trainee’s  Information
sheet.4.3-2 the trainer’s will actively sheet.4.3-2
discussion. participate
to the
group
discussion.
DETERMINING Lecturette The trainer will The trainee’s The  CBLM 30 mins
THE discuss information will listen to trainee’s  Information
APPROPRIATE sheet 4.3-3 the trainer’s will actively sheet.4.3-3
WAY OF STORING discussion. participate
CONCOCTION, to the
group
discussion.
Demonstration The trainer will The trainees Evaluate  CBLM 45mins
demonstrate on how will perform task using  Task sheet
to proper labeling of task sheet . performanc 4.3-10
concoction 4.3-3 4.3-10 e criteria Performance
checklist. Criteria Checklist
4.3-10 4.3-10
View The trainee’s will The trainee’s The  CBLM 10
Multimedia watch Multimedia will analyze trainee’s  Power Point mins
Presentation of the will relate Presentation
Determining the multimedia the
appropriate way of presentation learning
storing concoction of content.
Determining
the
appropriate
way of
storing
concoction
RECORDING OF Individual The trainees will The trainees Compare  CBLM 30 mins
PRODUCED Study read information will answer answers to  Information
CONCOCTION. sheet. self-check answer key. sheet.4.3-4
4.3-4 4.3-4
 4.3-4  Self-check
4.3-4

Demonstration The trainer will The trainees Evaluate  CBLM 45 mins

demonstrate on will Perform task using  Perform task
proper recording of task sheet. performanc sheet. 4.3-11
produced concoction 4.3-11 e criteria  Performance
checklist. criteria
4.3-4 4.3-11 checklist. 4.3-
11
Lecturette The trainer will The trainee’s The  CBLM 20 mins
discuss information will listen to trainee’s  Information
sheet 4.3-4 the trainer’s will actively sheet.4.3-4
discussion. participate
to the
group
discussion.
C. ASSESSMENT PLAN
 Demonstration
 Written Examination
 Questioning (oral)
D. TEACHER’S SELF-REFLECTION OF THE SESSION

Prepared by: Checked by: Approved by:

DYNA P. MACALALAD ROMMEL J. FAJARDO SHIELA R. LUMAT