CBLM for Organic Agriculture Production NCII

ORGANIC AGRICULTURE
PRODUCTION NC II

Sector : AGRICULTURE AND FISHERY

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: PRODUCE ORGANIC CONCOCTIONS
AND EXTRACTS

Module Title: PRODUCING ORGANIC CONCOCTIONS
AND EXTRACTS

Technical Education & Skills Development Authority
Zamboanga City

TABLE OF CONTENTS

Pages

Table of Content
ORGANIC AGRICULTURE PRODUCTION National Certificate II (NC II)
How to Use This Competency-Based Learning Material

PLAN TRAINING SESSION

Sample Data Gathering Instrument for

Trainee’s Characteristics ……………………………………………….. 2
5
Form 1.1 Self– Check ………………………………………………..
6
Form 1.2 Evidence of Current Competencies Acquired Related
7
To Job/Occupation ……………………………………………….. 9
10
Form 1.3 Summary of Current Competencies versus Required
13
Competencies ……………………………………………….. 14
15
Form 1.4 Training Needs ……………………………………………….. 16
17
Session Plan ……………………………………………….. 18
35
Parts of a Competency- Based 38
39
Learning Material Package ……………………………………………….. 40

List of Competencies ……………………………………………….. 41
42
Module of Content ……………………………………………….. 43
44
Learning Outcome 1 ……………………………………………….. 45
62
Learning Experience ……………………………………………….. 65
66
Information Sheets 2.1-1 ……………………………………………….. 67

Self-Check 2.1-1 ………………………………………………..

Answer Key 2.1-1 ………………………………………………..

Task Sheet 2.1-1 ………………………………………………..

Job Sheet 2.1-1 ………………………………………………..

Performance Criteria

Checklist ………………………………………………..

Module Content ………………………………………………..

Learning Outcome 2 ………………………………………………..

Learning Experience ………………………………………………..

Information Sheets 2.2-2 ………………………………………………..

Self-Check 2.2-2 ………………………………………………..

Answer Key 2.2-2 ………………………………………………..

Task Sheet 2.2-2 ………………………………………………..

Job Sheet 3.2-2 ………………………………………………..

Performance Criteria

Checklist ……………………………………………….. 68
69
Evidence Plan ……………………………………………….. 71
73
Table of Specification ……………………………………………….. 74

Performance Test ……………………………………………….. 76

Questioning Tools ………………………………………………..

Template for Inventory of

Training Resources ………………………………………………..

SUPERVISED WORK-BASED LEARNING

Form 1.1 Self– Check ……………………………………………….. 77

Form 1.2 Evidence Of Current Competencies Acquired Related 79

To Job/Occupation ……………………………………………….. 80
82
Form 1.3 Summary of Current Competencies versus Required 83

Competencies ……………………………………………….. 86
87
Form 1.4 Training Needs ……………………………………………….. 96
98
Training Plan ………………………………………………..
99
Supervised Industry Training For On-The-Job 104

Training Evaluation ……………………………………………….. 106
107
Trainee’s Record Book ……………………………………………….. 108
110
Trainee’s Progress Sheet ………………………………………………..
111
Average Rating ………………………………………………..
113
Training Session Evaluation
115
Form ……………………………………………….. 118

Self-Evaluation ……………………………………………….. 122

FACILITATE LEARNING SESSION

Training Activity Matrix ………………………………………………..

Micro Teaching Outline ………………………………………………..

Progress Chart ………………………………………………..

Achievement Chart ………………………………………………..

Minutes of the meeting

Template ………………………………………………..

Training Evaluation

Report ………………………………………………..

MAINTAIN TRAINING FACILITIES

Operational Procedure ………………………………………………..

Housekeeping Schedule ………………………………………………..

GMAW Workshop Housekeeping

Schedule ………………………………………………..

Sewing Machine Maintenance

Schedule ……………………………………………….. 123

Equipment Maintenance 124

Schedule ……………………………………………….. 126

Workshop Inspection 127

Checklist ……………………………………………….. 128
129
Equipment Maintenance 130

Inspection Checklist ……………………………………………….. 131
132
Equipment Record 133
134
W/ Code ……………………………………………….. 135
136
Tag-Out Bill ……………………………………………….. 137
138
Waste Segregation List ……………………………………………….. 139

Breakdown /

Repair Report ………………………………………………..

Work Request ………………………………………………..

Salvage Report ………………………………………………..

Inspection Report ………………………………………………..

Purchase Requisition ………………………………………………..

Workshop Plan ………………………………………………..

Curriculum Vitae ………………………………………………..

National Certificate II ………………………………………………..

References ………………………………………………..

ACKNOWLEDGEMENT

The trainee would like to express his tremendous gratitude to the
Almighty God for the blessing of wisdom and strength to his work into
realization.

To Achiever International College of Culinary Arts and Technology for
having a chance to take this free Training Methodology course level 1.

To Ms. Ronelyn A. Legara our training instructor for TM1, who always
checked every draft of this study and her time and effort really appreciated.

To Mr. Prado for the encouragement and guidance to finish this
training.

To his family for their unconditional love, financial and emotional
support, sincerest thanks shall be with you always.

To his special someone for the moral support to take this training for
no doubt in every step that I must finish this training.

Thank you all for an exceptionally educational and exciting chapter in
my life.

Those who did not mentioned you are remembered!

HOW TO USE THESE COMPETENCY-BASED LEARNING MATERIALS

Welcome !

The unit of competency, “PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS”, is one of the competencies of ORGANIC AGRICULTURE
PRODUCTION NCII, a course which comprises the knowledge, skills and
attitudes required Organic Agriculture Farmer / Organic Chicken Raiser /
Organic Hogs Raiser / Organic Small Ruminant Raiser / Organic Vegetable
Farmer / Organic Concoctions and Extracts Producer / Organic Fertilizer
Producer to possess.

The module, “PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS”,
contains training materials and activities related Agriculture and Fishery
industry.

In this module you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and
Task/Job Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.

Remember to:

1. Work through all the information and complete the activities in each
section.

2. Read information sheets and complete self-check. Suggested
references and included to supplement the materials provided in this
module.

3. Most probably, your trainer will also be your supervisor or manager.
He is there to support you and show you the correct way to do things.

4. You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
shifts. This way, you will improve your speed, memory and confidence.

5. Use the self-checks, operation sheets or task or job sheets at the end
of each section to test your own progress. Use the performance criteria
check list or procedural checklist located after the sheet to check your
own performance.

6. When you feel confident that you have had sufficient practice, ask
your trainer to evaluate you. The result of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.

7. Inside this module you will find the activities for you to complete
followed by relevant information sheets for each learning outcome may
have more than one learning activity.

You need to complete this module before you can go to the next
module “Produce Organic Concoctions and Extracts”.

Plan
Training
Session

JUNICO B. BUSLON
ORGANIC AGRICULTURE PRODUCTION NCII

Sample Data Gathering Instrument for Trainee’s
Characteristics

Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.

Characteristics of learners

Language, literacy Average grade in: Average grade in:
and numeracy
(LL&N) English Math

Cultural and a. 95 and above a. 95 and above
language
background b. 90 to 94 b. 90 to 94

Education & c. 85 to 89 c. 85 to 89
general
knowledge d. 80 to 84 d. 80 to 84

a. 75 to 79 e. 75 to 79

Ethnicity/culture:

a. Ifugao

b. Igorot

c. Ibanag

d. Gaddang

e. Muslim

f. Ibaloy

g. Others( please specify) Bisaya

Highest Educational Attainment:

a. High School Level

b. High School Graduate

c. College Level

d. College Graduate

e. with units in Master’s degree

f. Masteral Graduate

g. With units in Doctoral Level

h. Doctoral Graduate

CBLM on Date Developed: Document No. 0001 Page 2 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

Sex Characteristics of learners
Age
Physical ability a. Male
b. Female
Previous Your age: 25
experience with
the topic 1. Disabilities (if any)_____________________

2. Existing Health Conditions (Existing illness if
any)

a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

TM Certificates
a. TQ certified
b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______

Previous List down trainings related to TM
learning ________________________
experience
National Certificates II in Organic Agriculture
Training Level Production
completed
Other courses related to TM
Special courses a. Units in education
b. Master’s degree units in education
c. Others (please specify) _________________

CBLM on Date Developed: Document No. 0001 Page 3 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

Learning styles Characteristics of learners
Other needs
a. Visual - The visual learner takes mental
pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.

b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students
with concentration issues.

c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.

d. Activist - Learns by having a go

e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.

f. Theorist - Learns most when ideas are linked
to existing theories and concepts.

g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.

a. Financially challenged

b. Working student

c. Solo parent

d. Others (please specify) ____________________

CBLM on Date Developed: Document No. 0001 Page 4 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer

to the questions below.

CORE COMPETENCIES

CAN I…? YES NO

1. Raise Organic Chicken

1.1 Select Healthy Stocks and Suitable Housing /

1.2 Set-up Cage Equipment /

1.3 Feed Chicken /

1.4 Grow and Harvest Chicken /

2. Produce Organic Vegetable

2.1 Establish Nursery /

2.2 Plant Seedlings /

2.3 Perform Plant Care and Management /

2.4 Perform Harvest and Post-Harvest Activities /

3. Produce Organic Fertilizer

3.1 Prepare Composting Area and Raw Materials /

3.2 Compost and Harvest Fertilizer /

4. Produce Organic Concoctions and Extracts

4.1 Prepare for the Production of Various Concoctions /

4.2 Process Concoctions /

4.3 Package Concoctions /

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

CBLM on Date Developed: Document No. 0001 Page 5 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation

Current Proof/Evidence Means of validating
competencies
Participatory Lecture Participatory Lecture
Prepare for the Discussion of candidate’s Discussion of candidate’s
production of application of tasks and application of tasks and
various questioning related to questioning related to
concoctions underpinning knowledge underpinning knowledge
by Prepare for the by Prepare for the
Process production of various production of various
concoctions concoctions concoctions

Package Lecture/ Demonstration of Lecture/ Demonstration of
concoctions candidate’s application of candidate’s application of
tasks and questioning tasks and questioning
related to underpinning related to underpinning
knowledge by Process knowledge by Process
concoctions concoctions

Direct observation of Directed observation of
candidate’s application of candidate’s application of
tasks and questioning tasks and questioning
related to underpinning related to underpinning
knowledge by package knowledge by package
concoctions concoctions

CBLM on Date Developed: Document No. 0001 Page 6 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the
evidence of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required
Competencies (Sample)

Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements

Outcomes based on CBC Grow and Harvest
Chicken
1. Raise Organic Chicken
Perform Harvest and
1.1 Select healthy stocks Select healthy stocks Post-Harvest
and suitable housing and suitable stocks
Compost and
1.2 Set-up cage equipment Set-up cage harvest fertilizer
equipment

1.3 Feed Chicken Feed Chicken

1.4 Grow and Harvest
Chicken

2. Produce Organic Vegetable

2.1 Establish nursery Establish nursery

2.2 Plant seedlings Plant seedlings

2.3 Perform Plant Care Perform Plant Care
Management and Management

2.4 Perform Harvest and
Post-Harvest Activities

3. Produce Organic Fertilizer

3.1 Prepare composting Prepare composting
area and raw materials area and raw
materials

3.2 Compost and harvest
fertilizer

CBLM on Date Developed: Document No. 0001 Page 7 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

4. Produce various concoctions and extracts

4.1 Prepare for the Prepare for the
production of various production of various
concoctions concoctions

4.2 Process concoctions Process concoctions

4.3 Package concoctions Package concoctions

CBLM on Date Developed: Document No. 0001 Page 8 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Training Needs Module Title/Module of
(Learning Outcomes) Instruction
Grow and Harvest Chicken
Perform Harvest and Post-Harvest 1. Raise Organic Chicken
Compost And Harvest Fertilizer
2. Produce Organic
Package Concoctions Vegetables

3. Produce Organic
Fertilizer

4. Produce Organic
Concoctions and
Extracts

CBLM on Date Developed: Document No. 0001 Page 9 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

SESSIO

Sector : AGRICULTURE AND FISHERY

Qualification Title : ORGANIC AGRICULTURE PODUC

Unit of Competency : PRODUCE ORGANIC CONCOCT

Module Title : PRODUCING ORGANIC CONCOC

Learning Outcomes : LO1 PREPARE FOR THE VARI
LO2 PROCESS CONCOCTIONS

A. INTRODUCTION

This unit covers the knowledge, skills and attitude req
consumptions and not for commercial purposes or selling.
This unit also includes proper use of tools and equipment

LO1: PREPARE FOR THE PRODUCTION OF VARIOUS

Learning Content Methods Presentatio

1. Types of organic • Lecture and • Read
Discussion
concoctions and information
extracts and it’s sheet 4.1-1

benefits procedures
Types
organic

concoctions
and extr

CBLM on Date Developed
September15, 2
ORGANIC Date Revised:
AGRICULTURE October 22, 202
PRODUCTION
Revised by:
NC II Junico B. Buslo

ON PLAN

CTION NC II
TIONS AND EXTRACT
CTIONS AND EXTRACT
IOUS CONCOCTIONS AND EXTRACTS
S AND EXTRACTS

quired to produce organic concoctions and extracts for the farm
.
t in the processing activities.

CONCOCTIONS

on Practice Feedback Resources Time

• Answer • Compare • Ballpen 6hrs

n Self-check answer key • Notebook
1 on
4.1-1 4.1-1 • Visual
of
• Perform • Evaluate Presentation
s
racts task sheet performanc
4.1-1 on e using

Types of performanc

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on Achiever’s
International College of

Culinary Arts and
Technology, Inc.

Revision #

and it’s ben

LO2: PROCESS CONCOCTIONS AND EXTRACTS

Methods in preparig • Lecture and • Read
and harvesting Discussion information
various concoctions sheet 4.2-2
• Demonstratio
n procedures
types of org
concocstion

and extract

CBLM on Date Developed
September15, 2
ORGANIC Date Revised:
AGRICULTURE October 22, 202
PRODUCTION
Revised by:
NC II Junico B. Buslo

nefits organic e criteria
concoctions checklist
and 4.1-1
extracts
and it’s

benefits

• Answer • Compare • Ballpen 6hrs

n Self-check answer key • Notebook
2 on
ganic 4.2-2 4.2-2 • Visual
ns
ts • Perform • Evaluate • Presentation
task sheet performanc Plastic Cover
d:
2021 4.2-2 on e using • Chopping board
21 of performanc • Weighing scale
on types e criteria (2kl capacity)
organic
concoctions checklist • Plastic pail
(without cover
and 4.2-2
• Strainer or
extracts
nylon screen

(fine mesh)

• Stone (weights,
0.5kg)

• Chopping board
• Knife
• Marker pen

Document No. 0001

Issued by:

Achiever’s Page 11 of
International College of 142

Culinary Arts and
Technology, Inc.

Revision #

C. ASSESSMENT PLAN

• Written Test
• Oral Questioning
• Performance Test

D. TEACHER’S SELF-REFLECTION OF THE SESSION

Creating a teaching portfolio was a wonderful way
used, and importantly what did and did not work. This a
for the better. It also reminded me how much I enjoy teach

CBLM on Date Developed
September15, 2
ORGANIC Date Revised:
AGRICULTURE October 22, 202
PRODUCTION
Revised by:
NC II Junico B. Buslo

• Masking tape
• First aid kit
• Wooden ladle
• Wooden box
• Waste can

y for me to reflect on what courses I have taught, methods I have
allowed me to think critically about how to change future classes
hing.

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on Achiever’s
International College of

Culinary Arts and
Technology, Inc.

Revision #

PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
PACKAGE

References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
MMoodduullee CCoonntteenntt
MLiosdt uolfeCCoomnptentetncies

OrganicMAgordicuulletuCreoPnrotednucttion NC II

Module Content In our efforts to standardize CBLM, the
above parts are recommended for use
Sector: Agriculture and Fishery in Competency Based Training (CBT) in
Qualification Title: Organic Agriculture Production NC II Technical Education and Skills
Unit of competency: Produce Organic Concoctions and Extracts Development Authority (TESDA)
Module Title: Producing Organic Concoctions and Extracts Technology Institutions. The next
sections will show you the components
Technical Education & Skills Development Authority and features of each part.
Zamboanga City

CBLM on Date Developed: Document No. 0001 Page 13 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

ORGANIC AGRICULTURE PODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code
AGR612301
1. Raise organic chicken Raising Organic Chicken AGR611306

2. Produce organic Producing Organic AGR611301
vegetables Vegetable
AGR611302
3. Manufacture Organic Manufacturing Organic
Fertilizer Fertilizer

4. Produce Organic Producing organic
Concoctions concoctions

CBLM on Date Developed: Document No. 0001 Page 14 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

MODULE CONTENT 4.1-1

UNIT OF COMPETENCY Produce Organic Concoctions and Extracts

MODULE TITLE Producing Organic Concoctions and Extracts

MODULE DESCRIPTOR: This unit covers the knowledge, skills and attitude
required to produce organic concoctions and extracts for owned farm
consumptions and not for commercial purposes or selling.

NOMINAL DURATION: 24 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:

1. Identify step on how to prepare for the production of various concoctions.
2. Demonstrate the process concoctions.

ASSESSMENT CRITERIA:
1. Work and storage areas are cleaned, sanitized and secured.
2. Raw materials used are cleaned and freed from synthetic chemicals
3. 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.

CBLM on Date Developed: Document No. 0001 Page 15 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

LEARNING OUTCOME NO.1
PREPARE FOR THE PRODUCTION OF VARIOUS
CONCOCTIONS

Contents:

1. Types of Concoctions

2. Uses/Benefits of Concoctions

3. Tools, Materials and Equipment in the preparation of concoctions

4. Procedure in preparing FPJ, FFJ, FAA/KAA/BAA, IMO, OHN,
LABS/LAS, CalPhos, Attractant and Repellent in accordance with the
Good Manufacturing Practices

Conditions 8. Knife
9. Marker pen
The participants will have access to: 10. Masking tape
11.Storage tool/cabinet
Tools in the preparation of concoctions 12. Scissors
13. First Aid Kit
1. Plastic pail with cover (3l 14.Wooden ladle
capacity) 15. Wooden box or bamboo
split-open or plastic tray
2. Chopping board 16. waste can
3. Weighing scale, 2 kilo

capacity
4. Plastic pail without cover
5. Strainer or nylon screen, fine

mesh net
6. Storage container with cap

(1.5 L capacity)
7. Stone (weight), 0.5 kg

Assessment Method:

1. Demonstration
2. Direct observation
3. Written Test

CBLM on Date Developed: Document No. 0001 Page 16 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

Learning Experiences 4.1-1

Learning Outcome 1

Prepare for the production of various concoctions

Learning Activities Special Instructions

1. Read Information sheet 4.1-1 on 1. In this learning outcomes you
Identifying preparing cut parts shall select and identify appropriate
prepare for the production of various
2. Answer Self Check 4.1-1 concoctions in line with the job
specification by reading the
Compare answer key 4.1-1 information sheet.

3. Task sheet 4.1-1 on Identifying 2. Go through the information sheet
preparing cut parts and answer self-checks to ensure
Evaluate your performance using the knowledge in the selection and
performance criteria checklist 4.1-1 identifying appropriate prepare for
the production of various
concoctions line with the job
specification

3. The outputs of your practice of
this learning outcome are the
following.

- Competent Procedure on how
to 1. Prepare for the
production of various
concoctions) (Progress Chart)

- Actual application with
knowledge in Procedure on
how to 1. Prepare for the
production of various
concoctions.

After doing all activities of this LO
you are nearby to proceed to the
next LO1 on Prepare for the
Production of Various Concoction.

CBLM on Date Developed: Document No. 0001 Page 17 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

Information Sheet 4.1-1
PREPARE FOR THE PRODUCTION OF VARIOUS

CONCOCTIONS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Demonstrate on how to prepare for the production of various
concoctions

2. Identify step on how to prepare for the production of various
concoctions

Introduction

Organic fertilizers for gardens is typically made of single ingredients
and can be matched to your gradens particular nutritional needs. The types
of organic fertilizers can come from plant, animal, and mineral sources,
depending on what chemicals your graden requires. In order to qualify as an
an organic fertilizers, the materials must naturally occur in nature.

Advantagges of organic fertilizers: in addtion to releasing nutrients, as
organic fertilizers break down, they improved the structure of the soil and
increase its ability to hold water and nutrients. Over time, organic fertilizers
willmake your soil and plants healthy and strong.

Organic concoctions is a combination of various ingredients, usually
herbs, spices, condiments, powdery substances or minerals, mixed up
together, minced, dissolved or macerated into a liquid so as they can be
ingested or drunk. The term "concoction" is sometimes loosely used
metaphorically in order to describe a cocktail or a motley assemblage of
things, persons or ideas. These are non-chemical fertilizers, pesticides,
fungicides, repellant, growth enhancers and other ingredients for animals
and plants. Done through fermentation where the effectiveness is enhanced
by the beneficial microorganisms.

CBLM on Date Developed: Document No. 0001 Page 18 of
September15, 2021 142
ORGANIC Date Revised: Issued by:
AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
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Various Concoctions for Natural Farming

The use of various concoctions is the heart of natural farming
techniques. It is the replacement of chemical based fertilizers, pesticides,
fungicides, repellants, chemical growth enhancers, and other synthetic food
ingredients for animals and plants. The process is done through
fermentation where potency is being enhanced through the participation of
beneficial microorganism.

The Bio-Organic Inputs

Principle of nature system advocates the utilization of naturally produced
farming inputs such us the following:

1. FPJ – (Fermented Plant Juice). These are juices produces from

selected plant parts. Fermented plant juice (FPJ) or Bless Green Soup
or Tenkei Ryokujyu is made by fermenting plant parts in brown sugar.

Sprouts and baby fruits with high hormone concentration, full grown
fruits, flower abundant in honey, and any plant with strong vigor are
good ingredients. It is an ingredient in bokashi production and can

also be used by applying directly to soil and plants. FPJ is produced
by the fermentation of plant leaves, grasses, thinned crop plants,

auxillary buds and/or young fruits and flowers (Jensen et al, 2006). It
contains plant growth hormones and micronutrients that stimulate

the growth of beneficial microorganisms. The common materials being
used in the Philippines are kangkong (Ipomoea aquatica), sweet potato
(Ipomoea batatas) and kakawate leaves ( Gliricidia sepium).

2. FFJ- (Fermented Fruit Juice). It is used as a foliar spray to enhance
fruit quality, as a feed supplement for animals, and as a food
supplement for humans. In general, FFJ is generally used more
during the flowering and fruiting stage.

3. FAA – (Fish Amino Acid). Utilizes the fish trash like gills small fishes
and even whole body parts of fish. Fish amino acids are a good source
of nitrogen for crop plants and may be used to supplement compost
and manures in coastal regions which have a good supply of
inexpensive fish byproducts. Some local government units (LGUs)
such as Bayawan City in Negros Oriental is collecting fish trashes
from the market for free and process this into FAA.

4. LABS – (Lactic Acid Bacteria Serum). It converts waste into organic
matter and basic minerals. LABS thrive and feed on the ammonia

released in the decomposition normally associated with the foul odor.

Date Developed: Document No. 0001

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Junico B. Buslon

5. OHN – (Oriental Herbal Nutrients). Natural Pest repellant. It is use
throughout the early, vegetative and change over and fruiting stages.

6. CaPO4 – (Calcium Phosphate) induce flowering, prevent overgrowth,
increase calcium factor in roots and leaves.

7. IMO – Indigenous Micro-organisms. These are micro-organisms that
are found in our environment which are beneficial to our farmers.
These microorganisms have their role to play in farming.

Uses and benefits Uses and Benefits
Concoctions
• Growth promotants (Bionutrients)
FPJ – (Fermented Plant • Nitrogen provider
Juice) • Phyllosphere nutrients processor
• Human nutrition
FFJ – (Fermented Fruit • Helps maintain vigor in plants and
Juice)
resistance against pests.
FAA – (Fish Amino Acid) • Can be used for livestock bedding sprays

LABS – (Lactic Acid (pig pens and poultry houses) to produce
Bacteria serum) more colony of microorganisms.
• Can also promote resistance against
illnesses for human.

• For ornamental and fruit flowering
• For fruit sweetening
• Potassium provider
• For human nutrition
• Helps maintain vigor in plants and

resistance against pests.
• Adds to soil fertility and the advent of good

colonies of microorganisms.

• Plant nutrients (Amino Acid)
• Compost
• A good source of nitrogen
• Serves as “growth hormone” for plant

growth and development
• Used as foliar spray
• Food of microorganisms

• Serve as insecticide and fungicide at the
same time.

• Provide more vigor and vitality to the plant.

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Revision #

OHN – (Oriental Herbal • Use to treat skin diseases of hogs and other
Nutrient) animals.

CAPO4 – (Calcium • Use as energy drink for humans.
Phosphate)
IMO – (Indigenous • Plant Vitality enhancer
Microorganisms) • Downy and Powdery mildew control
• natural immune booster

• Cell structure (Bone) strengthening
• b) Phosphorus provider

• As soil conditioner
• Aid in nutrient digestions

• Composting
• Can induce flowering among plants
• Induce longer shelf life of fruits
• Give added resistance to plants against

pests and harmful insects
• Removes unpleasant odor from animal

wastes and urine.

Tools, Materials, Equipment in Preparing of Concoctions

Tools and Materials Images

Measuring cups

• Make the calibrating

procedure easy to use for students
and professional users of sort.

Plastic cups

• Plastic cups are often used for
gatherings where it would be
inconvenient to wash dishes
afterward, due to factors such as
location or number of guests. Plastic
cups can be used for storing most
liquids, but hot liquids may melt or
warp the material.

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Bamboo Container/Wooden box
• Wooden boxes are ideal for

storing items.

Wooden ladle
• used for stirring and mixing

ingredients for cooking or baking.

Slicing knife
• Knife is for cutting planting

materials and for performing other
operations.

Funnel
• is a pipe with a wide, often

conical mouth and a narrow stem. It
is used to channel liquid or fine
grained substances into containers
with a small opening. Without a
funnel, spillage would occur.

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Plastic Basin
• used for holding food or

liquids and uses for storage.

Chopping Board

• A cutting board is a durable
board on which to place material for
cutting.

Shredder

• Use for grinding the raw
products or materials to become
fine.

Masking tape

• Also known as sticky tape, is
a type of pressure-sensitive tape
made of a thin and easy-to-tear
paper, and an easily released
pressure-sensitive adhesive. It is
available in a variety of widths. It is
used mainly in painting, to mask off
areas that should not be painted.

Marking pen write/mark the

• used to
product.

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Rubber band
• which is commonly used to
hold multiple objects together.

Manila paper

• used to cover.
• a yellowish paper used to

cover the pail with prepared
fermented concoction.

waste bags and can

• A waste container is a
container for temporarily
storing waste, and is usually
made out of metal or plastic.

• Common terms are dustbin,
rubbish bin, litter bin,
garbage can, trash can, trash
bin, dumpster, waste basket,
waste paper basket, was
receptacle, container bin, bin
and kitchen bin.

Wheel Barrow
• is used for hauling trash,
manures, fertilizers, planting
materials and other
equipment.

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Carbonizer

• a machine which carbonizes
something.

• to char (organic matter) until
it forms carbon.

Meat grinders

• are convenient pieces of

equipment that are most
commonly used in settings
like delis, butcher shops, and
grocery stores.

PH meter

• is an electronic device used

for measuring the pH (acidity
or alkalinity) of a liquid
(though special probes are

sometimes used

advantageously for soil fertility

evaluation and fertilizer

recommendation.

Portable Soil Analyzer Kit

• For efficient use of nutrients
in the soil, to test the purity of
drinking water and for waste

water testing, the company
has introduced
microprocessor water & soil

analysis Kit. This is a unique
portable instrument for

measurement of various
parameters i.e. pH,

Conductivity, TDS, Salinity,
Temperature, Dissolved
Oxygen and mV solution.

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Revision #

Thermometer

• an instrument for measuring

and indicating temperature.

Moisture Meter
• an essential instrument used in
many industries to detect
moisture content in materials.

Strainer
• a device having holes punched
in it or made of crossed wires
for separating solid matter
from a liquid.

Plastic Ropes
• A rope is a group
of yarns, plies, fibers or
strands that are twisted
or braided together into a
larger and stronger form.

CBLM on Date Developed: Document No. 0001 Page 26 of
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Revision #

Apron

• a protective or decorative
garment worn over the front of
one's clothes and tied at the
back.

Plastic Hose
• is a long plastic or rubber
tube that's used for moving a
liquid from one place to
another.

Plastic Container
• is a container for storing
water.

Rags
• a piece of old cloth, especially
one torn from a larger piece,
used typically for cleaning
things.

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Plastic Bottles

• A bottle is a glass or plastic

container in which drinks and
other liquids are kept.

Pail is a round-shaped, handled
• container with a handle that
is used for carrying liquids or
other things.

Syringe

• a hollow, cylinder-shaped

piece of equipment used for
sucking liquid out of
something or pushing liquid
into.

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Weighing Scale
• are used in many industrial
and commercial applications,
and products from feathers to
loaded tractor-trailers are sold
by weight.
• is a measuring instrument for
determining the weight or
mass of an object.

Molasses

• is a viscous substance

resulting from refining
sugarcane or sugar beets into
sugar.

Sample Concotions/Extracts

• something (such as a food or

drink) that is concocted from

various elements : something
prepared or devised by
combining different
ingredients.

Plastic container
• one of the most relied upon
means of storing, sorting, and
transporting items that you
own or create.

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Revision #

Stone
• hard solid nonmetallic mineral
matter of which rock is made,
especially as a building
material.

First aid kit
• is a collection of supplies and
equipment for use in giving
first aid,and can be put
together for the purpose by an
individual or organization or
purchased complete.

Cart
• A cart is a vehicle designed for
transport, using two wheels
and normally pulled by one or
a pair of draught animals. A
handcart is pulled or pushed
by one or more people. It is
different from a dray or
wagon, which is a heavy
transport vehicle with four
wheels and typically two or
more horses, or a carriage,
which is used exclusively for
transporting humans.

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Fire Extinguisher

• A fire extinguisher, or
extinguisher, is an active fire
protection device used to
extinguish or control small
fires, often in emergency
situations.

Carpentry Tools

• The art of cutting, framing,

and joining the timbers or
woodwork of buildings and
similar constructions

by means of hand-tools.

Knapsack Sprayer

•a spraying apparatus

consisting of a knapsack tank
together with pressurizing

device, line, and sprayer
nozzle, used chiefly in fire
control and in spraying

fungicides or insecticides.

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Booth/temporary shed
• Storage a temporary structure
of any material, as boughs,
canvas, or boards, used
especially for shelter; shed.

LCD projector with screen
• is a type of video projector for
displaying video, images or
computer data on a screen or
other flat surface.

Desktop computer
• is a personal computer in a
form intended for regular use
at a single location desk/table
due to its size and power
requirements, as opposed to a
laptop whose rechargeable
battery and compact
dimensions allow it to be
regularly carried and used in
different locations.

CBLM on Date Developed: Document No. 0001 Page 32 of
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Sterilization

Sterilization techniques are designed to kill microorganisms. Staff at
production and research laboratories use high-pressure steam inside an
autoclave to sterilize or remove all microorganisms from plastic containers.
These containers must be rated safe for an autoclave as some plastics,
such as HDPE and polyethylene, will melt in the course of a standard
autoclave run. For those looking to sterilize plastic containers at home, a
standard microwave oven will do the trick. Of course, only microwave-safe
plastics ought to be sterilized in this manner. Although not appropriate for
home sterilization, plastic container sterilization can also be accomplished
via ethylene oxide 'gas' sterilization, peracetic acid, ionizing radiation, dry
heat, hydrogen peroxide gas plasma systems, ozone, formaldehyde steam,
gaseous chlorine dioxide and infrared radiation.

Microwave Sterilization

1. Fill a cup with 250 to 500 ml (about 1 to 2 cups) of water and
place it in the microwave. This will act as a heat sink to ensure
the plastic container inside the microwave doesn't get too hot and
melt.

2. Gather together the microwave-safe containers and lids that
require sterilization. Microwave containers in a secondary
container for at least 3 minutes on the highest setting.

3. Remove secondary container for microwave with plastic containers
inside, while maintaining sterility. Use insulated gloves, as the

containers may be hot.

Autoclave Sterilization

1. Gather together autoclave-safe plastic containers and any lids
that need sterilization. Lids can be loosely placed on top of
containers. A tightly attached lid can cause a container to
succumb to pressure within the autoclave and crack or explode.

2. Place containers and lids in a secondary autoclave-safe container,
making sure to leave space between containers.

3. Place the secondary container in the autoclave and follow any
standard operating procedures for your specific autoclave. The
standard sterilizing autoclave run is at 121 degrees Celsius, 15
pounds per square inch of pressure for at least 30 minutes.

4. Remove the secondary container from the autoclave using thick,
insulated gloves to avoid burning. The surfaces will be extremely

hot.

CBLM on Date Developed: Document No. 0001 Page 33 of
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Revision #

Reusing glass, metal, and plastic containers are fast becoming the
new normal, not only for the environment but to save money as well. Let’s
make sure you’re taking the appropriate steps, so your containers are safely
ready for reuse.

How to sterilize plastic bottles

Step 1
Remove all the labels from your bottles before cleaning them. You

can do this with scissors or by soaking the bottle in warm soapy water to
dilute the glue. The method you use will depend on the actual labels. For
example, soft drink bottles have labels that are only glued in one spot. Using
the scissors, you can easily cut the band and then unwrap what’s left.
Step 2

Unscrew the tops and set them in a container of warm soapy water
to avoid losing them down the drain.
Step 3

Fill a large pot or sink with soap and hot water. You'll want to fully
submerge your bottles into the solution for a few minutes to kill any
bacteria. If scratches are on the inside of the bottles, recycle them. Bacteria
can become lodged in those scratches and multiply later.
Step 4

Rinse the bottles and tops thoroughly. For the bottles, fill them with
warm water from the tap until no soap residue is left over. You can also
place the caps on the bottles and shake the water inside to see if soap
bubbles appear. If they do, rinse again.
Step 5

Stand the bottles upside down on a well-ventilated drying rack.
Don't lay them on their sides as they'll take longer to dry and may dry
unevenly. Allow the bottles to dry overnight. Don't refill the bottles too soon;
they must be completely dry before refilling to avoid bacterial buildup.

CBLM on Date Developed: Document No. 0001 Page 34 of
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Self- Check 4.1-1

MULTIPLE CHOICE (10 Items)
Direction: Read and understand the question below. Select the best answer

for each item then ENCIRCLE your answer. Strictly NO
ERASURE!

1. This is a combination of various ingredients, usually herbs, spices,
condiments, powdery substances or minerals, mixed up together, minced,
dissolved or macerated into a liquid so as they can be ingested or drunk?
a. Organic farming
b. Organic production
c. Organic Agriculture
d. Organic Concoctions

2. The use of various _______ is the heart of natural farming techniques.
a. Organic fertilizer
b. Organic pesticide
c. Organic Agriculture
d. Concoction

3. These are juices produces from selected plant parts.
a. FPJ
b. FFJ
c. FAA
d.IMO

4. It is a concoction used as a natural pest repellant.
a. IMO

b. FAA
c. LABS

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d.OHN
5. A good source of plant nitrogen. What type of concoctions it is referring?

a. FAA
b. LABS
c. OHN
d. FFJ

6. used for cutting planting materials and for performing other operations.

a. Apron
b. measuring cup
c. ladle
d. knife

7. Is a viscous substance resulting from refining sugarcane or sugar beets
into sugar.

a. Milk

b. Molasses

c. Sugar

d. concoction

8. It is a measuring instrument for determining the weight or mass of an
object.

a. PH meter

b. Weighing Scale

c. Moisture Meter

d. Meat Grinder

9. Which type of techniques that are designed to kill microorganisms.
a. Sterilization technique

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b. fermentation technique
c. Weighing procedural technique
d. cooling technique

10. It is the replacement of chemical based fertilizers, pesticides, fungicides,
repellants, chemical growth enhancers, and other synthetic food ingredients
for animals and plants.
a. Livestock produce
b. organic produce
c. concoctions produce
d. agriculture produce

CBLM on Date Developed: Document No. 0001 Page 37 of
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ANSWER KEY 4.1-1

1. D
2. D
3. A

4. D
5. A
6. D
7. B
8. B

9. A
10. C

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TASK SHEET 4.1-1

Title: Prepare for the production of various concoctions

Performance Objective:

Given learning outcome of the qualification
assigned, you should be able to prepare for the
production of various concoctions.

Supplies/Materials : Molasses, Various Concoctions/Extracts,
clean stone, plastic container, Plastic strainer, Plastic Tie box, First
Aid Kit, Apron, Plastic Hose, Waste cans/bag, Plastic Sheet, Manila
Paper, Rubber band, Marking Pen, Masking Tape, Water Container
Drum, rags, Measuring Cup, Plastic Cup, Syringe, wooden box,
Slicing knife, Chopping Board, funnel, Plastic Basin, Bamboo/wooden
ladle, Knapsack sprayer, Carpentry tools.

Equipment : Booth/temporary shed, Shredder,

Wheelbarrow, Cart, Carbonizer, Fire Extinguisher, Meat Grinder(small),

Portable Soil Analyzer Kit, PH meter, Moisture Meter, Vermitea Aerator,

and Thermometer.

Steps/Procedure:

1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic
chemicals

3. 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.

Assessment Method:
Written Exam, Demonstration and Oral Questioning

CBLM on Date Developed: Document No. 0001 Page 39 of
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JOB SHEET 4.1-1

Title: Prepare for the Production of Various Concoctions

Performance Objective: Given learning outcome of the
qualification assigned ,you should be able to

prepare for the production of various

concoctions.

Supplies/Materials : Molasses, Various Concoctions/Extracts,
clean stone, plastic container, Plastic strainer, Plastic Tie box, First

Aid Kit, Apron, Plastic Hose, Waste cans/bag, Plastic Sheet, Manila
Paper, Rubber band, Marking Pen, Masking Tape, Water Container

Drum, rags, Measuring Cup, Plastic Cup, Syringe, wooden box,
Slicing knife, Chopping Board, funnel, Plastic Basin, Bamboo/wooden

ladle, Knapsack sprayer, Carpentry tools.

Equipment : Booth/temporary shed, Shredder, Wheel

barrow, Cart, Carbonizer, Fire Extinguisher, Meat Grinder(small),
Portable Soil Analyzer Kit, PH meter, Moisture Meter, Vermitea Aerator,

and Thermometer.

Steps/Procedure:

1. Work and storage areas are cleaned, sanitized and secured.

2. Raw materials used are cleaned and freed from synthetic
chemicals

3. 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.

Assessment Method:
Written Exam, Demonstration and Oral Questioning

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Revision #