CBLM for Organic Agriculture Production NCII

NOTES:

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

Unit of Competency: 1 RAISE ORGANIC CHICKEN NC Level II

Learning Task/Activity Date Instructors
Outcome Required
Accomplished Remarks

1. Select 1.1. Breed/strains October Complete
healthy 22,2021
stocks and breeds are
identified as per
suitable
housing PNS-Organic
Agriculture-

Livestock and

GAHP

Guidelines
1.2. Healthy chicks
are selected

based on

industry

acceptable
indicator for

healthy chicks.
1.3. Suitable site for

chicken house

are determined
based on PNS

recommendatio
ns.

1.4. Chicken house
design is
prepared based

PNS

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Revision #

on

recommendatio
ns.

1.5. House
equipment
installation

design is
prepared in line

with PNS
recommendatio

n and actual

scenario.

2. Set-up 2.1. House
cage equipment are
equipm
ent installed in line
with housing

equipment
installation

design
2.2. Bedding
materials are

secured based
on availability

in the locality
2.3. Bedding is

prepared in

accordance
with housing

equipment
housing design

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

2.4. Brooding
facility is set-up

in accordance
with the
housing

equipment
installation

design.

3. Feed 3.1 Suitable feed
chicke materials are
n
selected based on
availability in the

locality and nutrient
requirements of
chicken

3.2 Feed materials
are prepared

following enterprise
prescribed

formulation

3.3 Animals are fed
based on feeding

management
program

3.4 Feeding is

monitored following

enterprise
procedure

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Revision #

4. Grow 4.1. Growth rate is
and monitored
harvest
chicke based on
n enterprise
procedures

4.2. Health care
program are

implemented
based on

enterprise

procedures
4.3. Sanitation and

cleanliness
program are

implemented

based on

enterprise
procedure
4.4. Organic waste

for fertilizer

formulation are

collected.
4.5. Suitable

chicken for
harvest are

selected based

on market
specifications.

4.6. Production

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

record is
accomplished

according to
enterprise
procedure.

__________________ ___________________
Trainee’s Signature Trainer’s Signature

Unit of Competency: 2 PRODUCE ORGANIC VEGETABLES

NC Level II

Learning Task/Activity Date Instructor
Outcome Required
Accomplishe s

d Remarks

1. Establish 1.1. Seeds are October Complete
22,2021
nursery selected in
accordance

with the PNS,
and
NSQCS/BPI.

1.2. Seedbeds are
prepared in

accordance
with planting

requirements
based on

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on

2. Plant Vegetable
seedlings Production
manual (VPM).
1.3. Care and
maintenance of
seedlings are
done in
accordance
with enterprise
practice.
1.4. Potting media
are prepared in
accordance
with enterprise
procedure.

2.1 Land
preparation is
carried out in
accordance with
enterprise
practice

2.2 Beneficial
micro-
organisms are
introduced prior
to planting in
accordance with
enterprise

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

3. Perform procedure

plant care 2.3 Seedlings are
and transplanted/pl
anted based on
manageme VPM
recommendatio
nt ns

2.4 Seedlings are
watered based
on VPM
recommendatio
ns

3.1 Water
management is
implemented
according to
plan.

3.2 Effective control
measures are
determined on
specific pest and
diseases as
described under
the “pest,
disease and
weed
management” of
the PNS

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Revision #

4. Perform 3.3 All missing hills
harvest and are replanted to
post- maintain the
harvest desired plant
population of
activities the area

3.4 Plant
rejuvenation/rat
ioning are
maintained
according to
PNS.

3.5 Organic
fertilizers are
applied in
accordance with
fertilization
policy of the PNS

4.1. Products are
checked using
maturity
indices
according to to
PNS, PNS-
organic
agriculture and
enterprise
practice.

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

4.2. Marketable
products are
harvested
according to
PNS, PNS-
organic
agriculture and
enterprise
practice.

4.3. Harvested
vegetables are
classified
according to
PNS, PNS-
organic
agriculture and
enterprise
practice.

4.4. Appropriate
harvesting tools
and materials
are used
according to
PNS.

4.5. Post harvest
practices are
applied
according to

d: Document No. 0001 Page 91 of
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Revision #

PNS and GAP ______________________
recommendatio Trainer’s Signature
ns
4.6. Production
record is
accomplished
according to
enterprise
procedures.

____________________

Trainee’s Signature

Unit of Competency: 3 PRODUCE ORGANIC FERTILIZER
NC Level II

Learning Task/Activity Date Instructors
Outcome Required
Accomplished Remarks

1. Prepare 1.1 Site is October Complete
composting selected 22,2021
area and based on
raw compost
materials fertilizer
production
• requiremen

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

ts and
1.2 Site lay-out

is prepared
based on
location.

1.3 Bed is
prepared in

accordance
with

production
requiremen
ts

1.1 Materials
are gather

based on
production

requiremen
ts and PNS
for organic

fertilizer
1.2 Prepare raw

materials
following

enterprise
procedure
and PNS for

organic
fertilizer

d: Document No. 0001 Page 92 of
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2. Compost 2.1 Appropriate
and harvest composting
fertilizer methods
are applied
based on

production
requiremen
ts
2.2 Compost is
monitored
based PNS
indicators
of fully
decompose
d fertilizer
2.3 Quality of
harvest is
checked

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

based on
PNS.

indicators
of fully
decompose

d fertilizer.
2.4 Processing of

compost fertilizer
are carried- out

based on

production
requirement.

2.5 Record
keeping is

performed

according to

enterprise
procedure.

____________________ ______________________
Trainee’s Signature Trainer’s Signature

d: Document No. 0001 Page 93 of
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Revision #

Unit of Competency: 4 PRODUCE ORGANIC CONCOCTIONS
AND EXTRACTS NC Level II

Learning Task/Activity Date Instructor
Outcome Required Accomplis s Remarks

hed

1. Prepare for 1.1. Work and October Complete
the Production storage 22,2021
of various
concoctions areas are
cleaned,
sanitized
and
secured.

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

1.3. Tools,
materials
and
equipment
used are
cleaned,

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

2. Process freed from
concoctions contaminat
ions and
must be of
“food
grade”
quality
1.4. Personal
hygiene are
observed
according
to OHS
procedures
.

2.1. Raw
materials
are
prepared
in
accordance
with
enterprise
practice.

2.2. Fermentati
on period
is set
based on
enterprise
practice.

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on

3. Package 2.3. Various
concoctions concoctions
are
fermented
following
to organic
practices.

2.4. Concoction
s are
harvested
based on
fermentati
on period
of the
concoction
.

3.1. Concoction
s are
contained
in

sanitized
bottles and
containers.
3.2. Packaged
concoction
s are
labeled
and tagged
in

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

accordance
with

enterprise
practice.
3.3. Packaged

concoction
s are

stored in
appropriat

e place
and
temperatur

e following
organic

practices.
3.4. Production

of
concoction
s are

recorded
using

enterprise
procedures

.

_____________________ ____________________
Trainee’s Signature Trainer’s Signature

d: Document No. 0001 Page 95 of
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Revision #

TRAINEE’S PRO

Name : JEMAH B. SENINA

Qualification : ORGANIC AGRICULTURE PRODUCTION NC

Units of Training Activity Training Da
Competency Duration Star

1.Raise Organic 1.1 Select healthy

Chicken stocks

1.2 Determine
suitable chicken house
24HRS SEP
requirements BER
2021
1.3 Install cage
(housing) equipment

1.4 Feed chicken
(Provide feed and

implement feeding

practices)

1.5 Manage health
and growth of chicken

1.6 Harvest chicken

2.Produce 2.1 Establish nursery 24HRS SEP
BER

Date Developed

CBLM on September15 , 2

ORGANIC Date Revised:
AGRICULTURE October 22, 202
PRODUCTION

NC II

Revised by:

Junico B. Buslo

OGRESS SHEET

Trainer : JUNICO B. BUSLON

C II Nominal Duration : 96 HRS

ate Date Finished Rating Trainee’ Supervisor’s
rted s Initial Initial

PTEM October 22, 2021 Satisf
R15, actory
1

PTEM October 22, 2021 Satisf
R15,
Document No. 0001 Page 96 of
d: 142
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on
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Revision #

Organic Vegetable 2021

2.2 Plant seedlings

2.3 Perform Plant
Care Activities (and
Management)

2.4 Perform Harvest
and Post-Harvest
Activities

3.Produce 3.1 Prepare 24HRS SEP
Organic Fertilizer composting area 24HRS BER
96HRS 2021
4. Produce 3.2 Prepare raw
various materials SEP
concoctions BER
3.3 Carry out 2021
Total composting
process

3.4 Harvest compost

4.1 Prepare for the
production of various
concoctions
4.2 Process concoctions
4.3 Package
concoctions

Note: The trainee and the supervisor must have a copy of this form.
rating or simply indicating competent or not yet competent. For purp
numerical rating for the performance of your trainees. Please take n

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

1 actory

PTEM October 22, 2021 Satisf
R15, actory
1

PTEM October 22, 2021 Satisf
R15, actory
1

. The column for rating maybe used either by giving a numerical
poses of analysis, you may require industry supervisors to give a
note however that in TESDA, we do not use numerical ratings

d: Document No. 0001 Page 97 of
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Technology, Inc.

Revision #

Average Ratings

PREPARATION Average
25%
1. Workshop layout conforms
with the components of a 25%
CBT workshop 25%
25%
2. Number of CBLM is 100%
sufficient

3. Objectives of every training
session is well explained

4. Expected activities/outputs
are clarified

General Average

CBLM on Date Developed: Document No. 0001 Page 98 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 #

TRAINING SESSION EVALUATION FORM

INSTRUCTIONS:

This post-training evaluation instrument is intended to measure how
satisfactorily your trainer has done his job during the whole duration of
your training. Please give your honest rating by checking on the
corresponding cell of your response. Your answers will be treated with
utmost confidentiality.

TRAINERS / Poor/ Fair/ Good/ Very Good/ Outsta
INSTRUCTORS Unsatisfactory Satisfactory Adequate Very nding

Name of Trainer: Satisfactory

Junico B. Buslon 1 234
5

1. Orients trainees X
about CBT, the use
of CBLM and the X
evaluation system X
X
2. Discusses clearly
the unit of X
competencies and
outcomes to be X
attained at the start
of every module

3. Exhibits mastery of
the subject /course
he/she is teaching

4. Motivates and
elicits active
participation from
the students or
trainees

5. Keeps records of
evidence/s of
competency
attainment of each
student /trainees

6. Instill value of
safety and
orderliness in the
classrooms and
workshops

CBLM on Date Developed: Document No. 0001 Page 99 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 #

7.Instills the value of X
teamwork and positive work X
values X
X
8.Instills good grooming X
and hygiene
X
9.Instills value of time X
X
10.Quality of voice while X
teaching X
X
11.Clarity of X
language/dialect used in
teaching

12.Provides extra attention
to trainees and students
with specific learning needs

13.Attends classes regularly
and promptly

14.Shows energy and
enthusiasm while teaching

15.Maximizes use of
training supplies and
materials

16.Dresses appropriately

17.Shows empathy

18.Demonstrates self-
control

CBLM on Date Developed: Document No. 0001 Page 100 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 #

This post-training evaluation instrument is intended to measure how
satisfactorily your trainer prepared and facilitated your training. Please give

your honest rating by checking on the corresponding cell of your response.
Your answers will be treated with utmost confidentiality.

Poor/ Fair/ Good/ Very Good/
Unsatisfactory Satisfactory Adequate
PREPARATION Very Outstanding
1 2 3 Satisfactory 5

4

1. Workshop layout X
conforms with the
components of a
CBT workshop

2. Number of CBLM X
is sufficient

3. Objectives of every X
training session is
well explained

4. Expected X
activities/outputs
are clarified Poor/ Fair/ Good/ Very Good/ Outstanding
Unsatisfactory Satisfactory Adequate Very 5
DESIGN AND
DELIVERY 1 2 3 Satisfactory
4

1. Course contents X
are sufficient to
attain objectives

2. CBLM are X
logically organized
and presented

3. Information Sheet X
are comprehensive
in providing the
required
knowledge

4. Examples, X
illustrations and
demonstrations
help you learn

5. Practice exercises X
like Task/Job
Sheets are
sufficient to learn

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:

ORGANIC Date Revised: Achiever’s Page 101 of
AGRICULTURE October 22, 2021 International College of 142
PRODUCTION
Culinary Arts and
NC II Technology, Inc.

Revised by: Revision #

Junico B. Buslon

required skills

6. Practice exercises X
like Task/Job
Sheets are
sufficient to learn
required skills

7. Valuable X
knowledge are
learned through
the contents of the
course

8. Training X
Methodologies are
effective

9. Assessment X
Methods and
evaluation system
are suitable for
the trainees and
the competency

10.Recording of X
achievements and
competencies
acquired is
prompt and
comprehensive

11.Feedback about Poor/ Fair/ Good/ X Outstanding
the performance of Unsatisfactory Satisfactory Adequate 5
learners are given Very Good/
immediately 1 2 3 Very

TRAINING Satisfactory
FACILITIES / 4
RESOURCES

1. Training Resources X
are adequate X

2. Training Venue is X
conducive and
appropriate Date Developed: Document No. 0001 Page 102 of
September15, 2021 142
3. Equipment, Date Revised: Issued by:
Supplies, and October 22, 2021
Materials are Achiever’s
Sufficient Revised by: International College of
Junico B. Buslon
CBLM on Culinary Arts and
Technology, Inc.
ORGANIC
AGRICULTURE Revision #
PRODUCTION

NC II

4.Equipment, X
Supplies and X
Materials are
suitable and
appropriate

5.Promptness in
providing Supplies
and Materials

SUPPORT STAFF Poor/ Fair/ Good/ Very Good/ Outstanding
Unsatisfactory Satisfactory Adequate Very 5

1 2 3 Satisfactory
4

1. Support Staff are X
accommodating

Comments/Suggestions:
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________

CBLM on Date Developed: Document No. 0001 Page 103 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 #

1. Self Evaluation

The trainer shall design a self-evaluation questionnaire that
he/she shall answer after the conduct of the training. This shall serve
as a checklist of what he/she must do. A short sample is given below.

During the session, did I? Yes No
X
1. Establish an atmosphere of trust? X

2. Encourage participation of the X
trainees? X
X
3. Assist the trainees when they needed X
assistance? X
X
4. Consider the feedback of trainees? X
X
5. Remain aware of non-verbal
communication?

6. Praise effort?

7. Summarize key points?

8. Vary activities and tasks to aid
attainment of competency?

9. Provide opportunities for practice?

10. Achieve the learning objectives?
Sample questions that the trainer could answer:

1. Were there any parts of the session which did not run as expected?
Why?

2. Did any unexpected problem arise? Did I deal with them correctly?

3. Were the session outcomes achieved? If not, why?

4. Should anything be changed for the next training sessions?

CBLM on Date Developed: Document No. 0001 Page 104 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 #

Facilitate
Learning
Session

JUNICO B. BUSLON

ORGANIC AGRICULTURE PRODUCTION NCII

CBLM on Date Developed: Document No. 0001 Page 105 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 #

Training Activity Matrix

Training Activity Trainee Facilities/Tools Venue Date & Remarks
and Equipment (Workstation/ Time

Area)

Prayer All Computer, Learning 8:00 AM Feedbacks
Recap of Activities trainees Projector with Resource to 5:00 will be
Unfreezing Activities
Feedback of Training Screen and Center PM extracted
laptop. from the
trainees after
Rejoinder/Motivation course
delivery

Course All Computer, Learning 8:00 am Feedbacks
Requirements/Learnin trainees Projector with Resource to will be
g Outcomes and
Screen and Center 9:30 am extracted
Experience laptop. from the
Grading system trainees after
course
delivery

Identify the Feedbacks
preparation of various will be
Cynthia CBLM, Organic Practical
concoctions S. Villar concoction tool, Work Area/ extracted
materials, and Computer Lab. from the
equipment. 10:00 am trainees after
to course
delivery
11:30 am

Demonstrate the Nancy I. CBLM, Organic Practical Observations
process concoctions Binay concoction tool, Work Area/ J. Buslon on
materials, and Computer Lab. the progress

equipment. of each
trainee for
the day will
be written

here.

CBLM on Date Developed: Document No. 0001 Page 106 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 #

MICRO TEACHING OUTLINE

SECTOR: AGRICULTURE AND FISHERY
Qualification: Organic Agriculture Production
Level: NC II
Learning Activity: Prepare for the production of various concoctions and its
process.
Time: 20 minutes

A. Learning Outcome
To be able to prepare for the production of various
concoctions and its process.

B. Introduction
Preparing for the production of various concoctions and its

process will lead to a fast and accurate preparation and general
procedure.

C. Learning Element
Instruction

Read the information sheet 4.1-1
Take the Self Check 4.1-1
Compare answer with answer key 4.1-1

D. Review and Feedback

Prepared by:
Junico B. Buslon

CBLM on Date Developed: Document No. 0001 Page 107 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 #

CBLM on Date Develo
September1
ORGANIC Date Revise
AGRICULTURE October 22,
PRODUCTION
Revised by:
NC II Junico B. B

oped: Document No. 0001 Page 108 of
15 , 2021 142
ed: Issued by:
, 2021
Achiever’s
: International College of
Buslon
Culinary Arts and
Technology, Inc.

Revision #

PROGRESS CHART
Qualification: Organic Agriculture Production NC II
Date Started: September 15, 2021
Prepare for the Production of Various Concoction and Process Concoction.

Trainer : Junico B. Buslon

Target Date to Finish: October 22, 2021

Unit of Competency/Module Title

Name of Trainee Produce Organic Produce Organic
Fertilizer Concoctions
1.Jemah S. Senina
2.Cynthia S. Villar PCARM CHF PPVC PC PC
3.Nancy I. Binay
4.Juan O. Ponce C C CC C
5.Cardo P.Dalisay
C C CC C

C C CC C

C C CC C

C C CC C

LEGEND:
PCARM - Prepare Composting Area and Raw materials

CHF - Compost and Harvest fertilizer

PPVC - Prepare for the Production of Various Concoctions

PC - Process concoction

PC – Package concoction

C - Competent
NC - Not Competent
OT - on Going Training

CBLM on Date Developed: Document No. 0001 Page 109 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 #

CBLM on Date Develo
September1
ORGANIC Date Revise
AGRICULTURE October 22,
PRODUCTION
Revised by:
NC II Junico B. B

oped: Document No. 0001 Page 110 of
15 , 2021 142
ed: Issued by:
, 2021
Achiever’s
: International College of
Buslon
Culinary Arts and
Technology, Inc.

Revision #

Minutes of the Meeting Template

Minutes of the Meeting

Focus Group Discussion

Date: ________________________

Agenda:

Competency-based Training Delivery

Present:

1. Jemah S. Senina - President
2. Cynthia S. Villar – Moderator
3. Nancy I. Binay - Secretary
4. Digong P. Duterte
5. Diane I. Porton
6. Maria F. Jaafar
7. Janica A. Basilio
8. Cardo F. Dalisay
9. Juan P. Enrile
10.Dhenzel D. Jallorina
11. Donrico D. Zacharias

CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout All difference Areas in Tour trainees in different
Training Center must areas.
be familiarized.

2. Monitoring of Must be check all the Make attendance sheet
Attendance
time. where the trainee may

sign IN and OUT.

3. Utilization of work Group the trainee Group the trainee

area according to their according to their needs

needs

4. Orientation During the Orientation During the Orientation
a. CBT this must be emphasis this must be emphasis
b. Roles
c. TR Must give attention to Must give attention to
d. CBLM
e. Facilities
f. Evaluation system

5. RPL

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:

ORGANIC Date Revised: Achiever’s Page 111 of
AGRICULTURE October 22, 2021 International College of 142
PRODUCTION
Culinary Arts and
NC II Technology, Inc.

Revised by: Revision #

Junico B. Buslon

6. Teaching methods this this
and technique Apply in all aspect Apply in all aspect

7. Monitoring of Use this all the time Use this all the time for
learning activities
a. Achievement for the trainees’ the trainees’
chart
b. Progress chart performances performances

8. Feedback Allow trainee to ask Allow trainee to ask
questions, and also questions, and also don’t
9. Slow learners don’t forget to give forget to give feedback
feedback for those for those trainee’s slow
10. Other trainee’s slow learner learner
concerns
Must be prioritizing if Must be prioritizing if

the trainer can give the trainer can give one-
one-on-one teaching on-one teaching much

much better. better.

All documents must All documents must be

be in safe place and in safe place and

confidential confidential

CBLM on Date Developed: Document No. 0001 Page 112 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 #

Training Evaluation Report

1. Title of the Report

2. Executive summary

3. Rationale

4. Objectives

5. Methodology It should contain the following

6. Results and discussion
This is the body of the report.
parts:
Data interpretation
Data analysis

Conclusion

7. Recommendation

CBLM on Date Developed: Document No. 0001 Page 113 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 #

Maintain
Training
Facilities

JUNICO B. BUSLON

Organic Agriculture Production NC II

CBLM on Date Developed: Document No. 0001 Page 114 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 #

Template #1

OPERATIONAL PROCEDURE

Equipment Type Meat Grinder

Equipment Code MG 101

Location Practical Work Area

Operation Procedure:

Meat grinders are convenient pieces of equipment that are most commonly
used in settings like delis, butcher shops, and grocery stores. But they are
also becoming more popular in restaurants because restaurant owners are
finding that meat grinders can help them cut their food costs. Keep reading
to learn why you should get a meat grinder for your business, how to
assemble and use your grinder, and some helpful tips for maintaining your
appliance

How to Assemble a Meat Grinder

When assembling your meat grinder, be sure that all of the components are
secured tightly. Additionally, some meat grinders may have slightly different
configurations depending on the brand, but most meat grinders will follow
this general order of assembly

Step 1.
Before you assemble your meat grinder, you should wash, rinse, and sanitize
all of the parts. After washing, let the pieces air dry.

Step 2.
Check to ensure that the power cord is disconnected before assembly.

Step 3.
Place the T link into the enclosure on the front of your meat grinder. Tighten
the T link into place with the locking screw.

Step 4.
Insert the screw pushing bar into the T link. Rotate the bar and make sure
it's all the way into the back.

Step 5.
Add the four leaf blade onto the screw pushing bar with the flat side facing
out.

Step 6.
Place the round knife on the end of the screw pushing bar. Make sure the
edges of the knife are flush with the edges of the screw pushing bar.

CBLM on Date Developed: Document No. 0001 Page 115 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 #

Step 7.
Attach the four leaf handle cap to the T link and tighten.
Step 8.
Add the stainless steel square plate or food pan to the top of the T link and
you're ready to start grinding.

How to Use a Meat Grinder

Once you've assembled your meat grinder, you can begin using it. Here's
how you can grind meat in 7 easy steps

Step 1.
Remove skin, bones, and silver skin from your meat. Cut it into smaller
chunks that will fit into the feeding hole.

Step 2.
Use the feeding bar to feed meat into the grinder.

Step 3.
Place a bowl or pan beneath the blades to catch the ground meat when it
falls out.

Step 4.
When you're finished grinding meat, disconnect the power cord.

Step 5.
Wash, rinse, and sanitize all of the components. Then, let them air dry.

Step 6.
Thoroughly clean the machine body with a damp cleaning and sanitizing
cloth.

Step 7.
Lubricate the oil seal of the gearbox through the screw hole. You should
lubricate your meat grinder every six months or so.

Meat Grinder Tips

Meat grinders are a useful piece of equipment for your establishment, but
there are some things that you can do to get the most out of your machine.
Here are a few helpful tips:

Keep your meat refrigerated until it's ready to use to prevent it from spoiling.
Never use frozen meat in your grinder because it won't grind easily and it
can even damage your blade.

Before grinding your meat, submerge the T link, screw pushing bar, blade,

Date Developed: Document No. 0001

CBLM on September15, 2021 Issued by:

ORGANIC Date Revised: Achiever’s Page 116 of
AGRICULTURE October 22, 2021 International College of 142
PRODUCTION
Culinary Arts and
NC II Technology, Inc.

Revised by: Revision #

Junico B. Buslon

and other components in ice water or place them in the freezer. This helps
your meat stay cold and prevents it from getting stuck.
Don't overload your meat grinder because it can cause jams and can wear
out your motor.

Place a bowl of ice under your catch bowl to ensure that the ground meat
stays cold.

How Can a Meat Grinder Help Your Restaurant?

Many restaurants have grown used to using store-bought ground meat, but
there are many benefits to grinding your own meat. Here are a few reasons
why you should consider investing in a meat grinder:

Cost Savings: Grinding your own meat will end up saving your business
money in the long run. It is much cheaper to buy, butcher, and grind large
cuts of meat yourself than to buy pre-ground meat from a store.

Control: When you grind the meat yourself you have more precise control
over the ratio of lean and fatty meat, which means you get juicier burgers,
sausages, and meatballs.

Taste: Ground meat from the grocery store has been vacuum sealed and
sprayed with preservatives to lengthen its lifespan. When you grind your own
meat you get a fresher product that has a better taste.

Attachments: There are many different attachments and add-ons you can
get for your meat grinder to add to its functionality. For example, you can
add a sausage stuffer so you can make your own sausage.

Meat grinders are an accessible piece of equipment that can help many types
of foodservice establishments save money on their food costs. These
products are simple to use, and with a few easy steps you can begin grinding
your own beef, pork, or chicken and curing your own meat. If you're looking
for a visual representation and more tips on how to use your meat grinder,
check out the video above.

CBLM on Date Developed: Document No. 0001 Page 117 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 #

Template #2

HOUSEKEEPING SCHEDULE

Qualification Organic Agriculture Production Station/Bldg Welding (WAF)
Area/Section NC II

Workshop

In-Charge Junico B. Buslon

Responsible Schedule for the 2nd Semester, 2011
Person
ACTIVITIES Daily Every Weekly Every Month Remarks
Trainer / other 15th ly
1. Clean and check Day Day
welding equipment/ Trainer
accessories from dust /
and oil; dry and Trainer
properly laid-out/ /
secured/stable Maintena /
nce
2. Clean and free personnel
welding booths and
welding positioners
from dust/rust
/gums, used Mig wire
stubs and metal
scraps

3. Clean and arrange
working tables
according to floor
plan/lay-out; check
stability

4. Clean and check
floor, walls, windows,
ceilings

• graffiti/dust/rust

• cobwebs and
outdated/unneces
sary objects/items

• obstructions

• any used
materials/scraps
(slugs, stubs)
spilled liquid

• open cracks (floor)

5. Clean and check Maintena /
work shop ventilation nce
and illumination by personnel
dusting lamps/bulbs,

CBLM on Date Developed: Document No. 0001 Page 118 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 #

replacing non- Maintena /
functional lamps and nce /
keeping exhaust personnel
clean /
6. Clean and check Maintena
computer set - nce
monitor, CPU, personnel
keyboards, mouse –
free, unnecessary Maintena
markings, dust; nce
cables and plugs are personnel
in order; well-
arranged; all items
functional
7. Clean, inspect air
conditioning
equipment:

• keep screen and
filter free from
dust/rust

• Check selector
knobs if in normal
positions and are
functional

• Check if drainage
is OK

8. Clean, check and
maintain Tool Room

• Free of dust, not
damp

• Tools in
appropriate
positions/location
s

• With visible
labels/signage

• Logbook and forms
are complete, in
order and updated

• Lights, ventilation
– OK

CBLM on Date Developed: Document No. 0001 Page 119 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 #

10. Clean and check Maintena /
Rest Room nce /
personnel
• Urinals, bowls,
wash basins, walls Maintena
and partitions are nce
free from stains, personnel
dirt, oils, graffiti
and unnecessary
objects;

• Ceilings free from
cobwebs and
dangling items

• Floor is kept dry;
no broken tiles or
protruding objects

• Equipped with
dipper and pails;
properly located
after use

• Water systems is
functional: no
dripping/damaged
faucets or pipes

• Drainage system is
working, no water-
clogged areas

• No offensive odor

• Lights /Ventilation
– OK

9. Clean and check
wash area:

• Walls/Floors- –free
from oils, molds,
broken tiles,
gums, stains or
graffiti

• Drainage system is
functional

• Water system
functional; no
dripping faucets or
leaking pipes

• Free from
unnecessary
objects (mops,

CBLM on Date Developed: Document No. 0001 Page 120 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 #

rags)

10. Clean and maintain Maintena /
work shop nce /
surroundings by personnel
sweeping/ removing
fallen leaves, Maintena
branches, debris and nce
other refuse, personnel
impounded water,
clearing pathways of
obstructions

11. Disposal of waste
materials

(Follow waste
segregation system)

CBLM on Date Developed: Document No. 0001 Page 121 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 #

Template #3

GMAW WORKSHOP HOUSEKEEPING SCHEDULE YES NO
DAILY TASK /

Dispose segregated waste; clean garbage cans

Sweep floors; if wet, wipe dry /

Wipe and clean whiteboards /
Clean and arrange working tables /

Clean and check mounting of machines/equipment /

Before leaving, collect stubs and other welding wastes. /

WEEKLY TASK YES NO

Clean posters, visual aids and update /
accomplishment/Progress Charts

Clean bulbs/lamps/ceilings/walls /

Clean/Wash of windows/glasses/mirrors /
/
Clean and check tools, machines, supplies, materials /
/
Sanitize garbage receptacles YES NO
/
Empty water collector; clean body of Water Dispenser /
/
MONTHLY TASK

Conduct inventory

Clean and arrange tool room

Inspect electrical system; clean cables, wires

Clean instructional materials & modules; arrange and put in /
order /

Inspect and clean air-conditioning equipment filter; clean body

CBLM on Date Developed: Document No. 0001 Page 122 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 #

Template #4

WELDING EQUIPMENT MAINTENANCE SCHEDULE*

Meat Grinder 43 Hours 96 HOURS

CBLM on Date Developed: Document No. 0001 Page 123 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 #