CBLM for Organic Agriculture Production NCII

Performance Criteria Checklist 4.1-1

CRITERIA YES NO
Did you…. √
√
1. Follow the specific instructions? √
√
2. Use the right tools and materials? √

3. Set your units? √

4. Monitor the correct usage of tools and equipment?

5. Identify the function of prepare for the production
of various concoctions

6. Clean up?

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MODULE CONTENT 4.2-2

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

ASSESSMENT CRITERIA:
1. Raw materials are prepared in accordance with enterprise practice.
2. Fermentation period is set based on enterprise practice.
3. Various concoctions are fermented following to organic practices.
4. Concoctions are harvested based on fermentation period of the
concoction.

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LEARNING OUTCOME NO.2

PROCESS CONCOCTION

Contents:

1. Preparing raw materials
2. Setting-up fermentation
3. Fermenting various concoctions
4. Harvesting Concoctions

Conditions

The participants will have access to:

The trainee / student must be provided with the following

Learning Equipment/Tools in the preparation of concoctions

1. Plastic pail with cover (3l 9.Marker pen
capacity) 10. Masking tape
11.Storage tool/cabinet
2. Chopping board 12. Scissors
13. First Aid Kit
3. Weighing scale, 2 kilo capacity 14.Wooden ladle
15. Wooden box or bamboo split-
4. Plastic pail without cover open or plastic tray
16. waste can/bags
5.Strainer or nylon screen, fine
mesh net

6.Storage container with cap (1.5 L
capacity)

7.Stone (weight), 0.5 kg

8.Knife

Assessment Method:

1. Demonstration
2. Direct observation
3. Oral questioning

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Learning Experiences 4.2-2

Learning Outcome 2

Process concoctions

Learning Activities Special Instructions

Read Information sheet 4.2-2 on 1. In this learning outcomes you
Identifying preparing cut parts shall select and identify appropriate
process concoctions in line with the
2. Answer Self Check 4.2-2 job specification by reading the
information sheet.
Compare answer key 4.2-2
2. Go through the information sheet
3. Task sheet 4.2-2 on Identifying and answer self-checks to ensure
preparing cut parts the knowledge in the selection and
Evaluate your performance using identifying appropriate process
performance criteria checklist 4.2-2 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. Process concoctions

(Progress Chart)

- Actual application with
knowledge in Procedure on
how to 1. Process concoctions.

After doing all activities of this LO
you are nearby to proceed to the

next LO2 on Process Concoctions.

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Information Sheet 4.2-2
PROCESS CONCOCTIONS

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

1. Identify step on how to process concoctions.
2. Demonstrate on how to process concoctions.

Introduction

Natural Farming teaches farmers simple fermentation techniques
among other farm-based technologies to produce their own organic
implements utilizing as much as possible resources available from within
the farm. These organic implements include Indigenous Microorganisms
(IMO), Fermented Plant Juice (FPJ), Fermented Fruit Juice (FFJ), Lactic Acid
Bacteria Serum (LABS), Fish Amino Acid (FAA), Oriental Herbal Nutrients
(OHN), Calcium Nutrient, and Calcium Phosphate Nutrient.

Natural farming concoctions which contain live microorganisms feed
both the plant and the soil (especially IMO and LABS). The inoculation and
“cultivation” of beneficial microorganisms in the soil is a very important
practice in natural farming as this allows vital nutrients and minerals to be
available to the plants. It also promotes the proliferation of earthworms and
other higher soil organisms which contribute to the overall fertility of the
soil. It is remarkable to notice that plants grow very healthy and virtually
pest-free without the use of chemical pesticides and fertilizers. In the event
of pest infestation, natural farming also has at its disposal various botanical
extracts as repellants, such as kakawate, makabuhay, chili peppers, and
garlic.

The concept of natural farming is actually not limited to agricultural
crops but is also applied to animal farming utilizing similar fermented
products and botanical extracts in lieu of synthetic chemicals and
antibiotics. In the Philippines, the natural farming already has serious
practitioners coming from all walks of life, from small rural farmers to
weekend agriculturists and to large-scale farmers. To the serious proponents
of organic farming and organic foods, natural farming is fast becoming the
technology of choice because of the high quality of products produced, the

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very low cost of inputs required, and the use of natural environment-friendly
concoctions which do not pollute the environment.

THE RIGHT KIND OF RAW MATERIALS

Types and Kinds of raw materials

Concoctions Raw Materials Images

Fermented Plant Juice At least three kinds of
(FPJ) plants but not limited to

kangkong,
camote tops, alugbati,

malunggay, banana
trunks, bamboo shoots
and other fast growing

green plants and
Molasses/mascuvado/

brown sugar.

Fermented Fruit Juice Ripe and sweet fruits
(FFJ) but not limited to

banana, papaya,
watermelon, ampalaya ,

tomato and
Molasses/mascuvado/
brown sugar.

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Kuhol / Fish Amino Trash Fish and gills,
Acid (KAA/FAA) scales, offal of big
fishes,
golden kuhol meat and
Molasses/mascuvado/
brown sugar

Oriental Herbal garlic, ginger, pure
Nutrient (OHN coconut vinegar and
muscuvado

Natural Calcium animal bones, egg shell,
Phosphate Micro sea
Nutrients (CALPHOS shell, kuhol shell and
Natural vinegar

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Beneficial 1 kl. cooked, cool rice,
Microorganism Molasses/mascuvado/
crude sugar

Lactic Acid Bacteria 900 ml. fresh milk,100
Serum (LABS ml clear liquid from
fermented
rice and1 liter
molasses/brown

sugar/mascuvado

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Fermentation

Fermentation is the process in which a substance breaks down into a
simpler substance. Microorganisms like yeast and bacteria usually play a
role in the fermentation process, creating beer, wine, bread, kimchi, yogurt
and other foods.

Function of fermentation

The main function of fermentation is to convert NADH back into the
coenzyme NAD+ so that it can be used again for glycolysis. During
fermentation, an organic electron acceptor (such as pyruvate or
acetaldehyde) reacts with NADH to form NAD+, generating products such as
carbon dioxide and ethanol (ethanol fermentation) or lactate (lactic acid
fermentation) in the process.

Types of fermentation

There are many types of fermentation that are distinguished by the
end products formed from pyruvate or its derivatives. The two fermentations
most commonly used by humans to produce commercial foods are ethanol
fermentation (used in beer and bread) and lactic acid fermentation (used to
flavor and preserve dairy and vegetables).

Ethanol Fermentation

Alcoholic fermentation is the best known of the fermentation
processes, and is involved in several important transformation, stabilization,
and conservation processes for sugar-rich substrates, such as fruit,
and fruit and vegetable juices. Alcoholic fermentation is carried out by
yeasts and some other fungi and bacteria.

The feedstock for ethanol production can be any material containing
appreciable amounts of sugar or substances that can be converted to sugar.
Conventional production uses sugar (from sugar cane and sugar beet),
starch (from corn, wheat or potatoes) or other polysaccharides.

The glucose-to-ethanol reaction is represented by the equation below:
C6H12O6 + 2 ADP + 2 Pi → 2 C2H5OH + 2 CO2 + 2 H2O + 2 ATP

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Lactic Acid Fermentation

Lactic acid bacteria perform an essential role in the preservation and
production of wholesome foods. The lactic acid fermentations are generally
inexpensive, and often little or no heat is required in their preparation,
making them fuel efficient as well. Foods fermented with lactic acid play an
important role in feeding the world's population on every continent.

Lactic acid fermentation, commonly referred to as lacto-fermentation,

is one of the most common and easiest methods of home preservation.
Lactic acid fermentation was a method used to preserve dairy products,

vegetables, and meat for extended periods of time before the advent of
refrigeration and modern canning practices and today is also utilized
in industrial fermentation. Lactic acid bacteria such

as Lactobacillus spp., lactococci, Streptococcus thermophilus, and
leuconostocs are examples of lactic acid bacteria that have the ability to

convert sugars into lactic acid. Lactic acid inhibits the growth of subsequent
and potentially harmful bacteria of other species. It also creates favorable

conditions for yeast activity, a property that is utilized in the production of
wine and beer.

Lactic acid fermentation is the conversion of sugars to lactic acid.
C6H12O6 --> 2CH3CH(OH)CO2H

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PROCEDURES IN PREPARING AND HARVESTING VARIOUS
CONCOCTIONS

Kinds of Raw materials Procedure Application
concoction

FAA- Fish 1 kg Trash 1. Clean and wash Animals
Amino Acid fish and gills, vegetable materials Mix it with drinking
scales, offals, 2. Drain for 5 water at the dosage
of big fish; and minutes of 2:1 ratio, two times
1 kg molasses 3. Slice to an inch a week
size It can also be mixed
4. Mix all parts with the feeds at the
thoroughly in a same frequency
plastic pail ( 20 Plants
liters capacity) Prepare the same
5. Mix with 1 kgs dosage and spray to
of molasses the plants base and
thoroughly nearby soil 1-2 times
6. Put nylon screen a week.
on top of the
mixture Expiry: 6 months
7. Put 5-8 pieces Dosage: 2 tbsp. of
25-30 grams stone FAA mix with 1 literof
on top of the nylon water
screen
8. Wipe the mouth
of the plastic pail
9. Cover with two
layered manila
paper
10. Tie with rubber
band
11. Put marking on
the masking tape
bearing the name
and date of
fermentation and
paste it on top of
the manila paper
12. Keep in dark
cool room for 15
days
13. Open the
mixture and

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extract the liquid
14. Filter the liquid
and keep it in a
plastic
container(do not

close the cap
tightly, loosen the
cap of
approximately 1
complete twist)
15. Completely
close cap after a

week or when there
are no bubbles
going up
16. The concoction
is ready to use
after extraction

FFJ – 1 kg banana 1. Clean and wash Expiry: 6 months
Fermented fruit; 1kg
Fruit Juice papaya; 1kg fruits Dosage: 2 tbsp. of
watermelon; 2. Drain for 5 FFJ mix with 1 literof
and 3 kgs minutes water
molasses
3. Slice to an inch Application:
size Animals

4. Mix all fruits Mix it with drinking
thoroughly in a water at the dosage

plastic pail ( 20 of 2:1 ratio, two times
liters capacity) a week
5. Mix with 3 kgs. It can also be mixed

Of molasses with the feeds at
thoroughly same frequency

6. Put nylon screen Plants
on top of the Prepare the same

mixture dosage and spray to
7. Put 5-8 pieces the plants base and
25-30 grams stone nearby soil 1-2 times

on top of the nylon a week
screen

8. Wipe the mouth
of the plastic pail

9. Cover with two
layered manila
paper

Date Developed: Document No. 0001

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FPJ- 1 kg 10. Tie with rubber Expiry: 6 months
Fermented kankong;1 kg band
Plant Juice Camote tops; 1 11. Put marking on Dosage: 2 tbsp. of
kg banana the masking tape FPJ mix with 1 literof
trunk; and 1.5 bearing the name water
kgs molasses and date of Application:
fermentation and Animals
paste it on top of
the manila paper Mix it with drinking
12. Keep in dark water at the dosage
cool room for 7 of 2:1 ratio, two times
days a week
13. Open the Plants
mixture and Prepare the same
extract the liquid
14. Filter the liquid
and keep it in a
plastic container (
do not close the
cap tightly, loosen
the cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up
16. The concoction
is ready to use
after extraction

1. Clean and wash
vegetable materials
2. Drain for 5
minutes
3. Slice to an inc
size
4. Mix all vegetable
thoroughly in a
plastic pail(20 li.
Capacity)
5. Mix with 1.5 kgs
of molasses

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thoroughly dosage and spray to
6. Put nylon screen the plants base and
on top of the nearby soil 1-2 times
mixture a week
7. Put 5-8 pieces
25-30 grams stone
on top of the nylon
screen
8. 8. Wipe the
mouth of the
plastic pail
9. Cover with two
layered manila
paper
10. Tie with rubber
band
11. Put marking on
the masking tape
bearing the name
and date of
fermentation and
paste it on top of
the manila paper
12. Keep in dark
cool room for 7
days
13. Open the
mixture and
extract the liquid
14. Filter the liquid
and keep it in a
plastic container (
do not close the
cap tightly, loosen
the cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up
16. The concoction
is ready to use

Date Developed: Document No. 0001

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IMO – 1 kg after extraction •Expiry: 6 months
Indigenous commercial
Microorganism rice; and 2 kgs 1. Wash the rice •Dosage: 2 tbsp. of
properly. ( keep the IMO mix with 1
molasses first wash liquid for literof clean water
the LABS)
2. Cook it normally •Application:
( not too wet or too PLANTS
dry) •All stages of the
3. Cool the cooked crops
rice naturally •Animals
4. Transfer the •Mix with drinking
cooked rice to a water at the dosage
tray of 2:1 ratio, 2 times a
5. Use wooden week
ladle to transfer •It can also be mixed
rice with the feeds
6. Put some cooked •Fertilizer
rice inside the •2tbsp with 1 literof
bamboo pole (1/4 water
full of rice) •Deodorize
7. Cover it with a •Apply the dosage
two layered manila 2:1, 1-2 times a week
paper then tie with
rubber bands
8. Wrap the
bamboo pole with a
clean cellophane
then tie with
rubber bands
9. Write markings
on the masking
tape bearing the
name and date of
fermentation and
paste it on top of
the cellophane
then tie with
rubber bands
10. Keep it under
the bamboo forest
for 3 to 5 days
11. Open the
bamboo pole and

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OHN-Oriental 1 kg garlic; inspect the growing Expiry: 6 months
Herbal 1kg. Ginger, molds, black Dosage: 2 tbsp. of
Nutrients 200 grams colored molds OHN mix with 1
muscuvado, discard, literof clean water
and 2.2 liters white colored Application:
pure coconut molds collect Animals
12. Weigh the
recovered rice and
molds, and add
molasses in equal
weight
13. Put the
mixture in a plastic
container, wipe the
mouth, cover with
a double layered
manila paper and
put the proper
markings
14. Drain the
Liquid from the
mixture, filter and
place it in another
container ( do not
close the cap
tightly; loosen the
cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up
16. The concoction
is ready to use
after extraction.

1. Skinned the
garlic and ginger
2. Cut garlic in
halves and slice
ginger into quarter
of an inch

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vinegar 3. Mix garlic and Use the first
ginger with 200 extraction only, mix
grams muscuvado it with drinking water
sugar in a plastic
pail at the dosage of 2:1
4. Wipe the mouth ratio, 1-3 times a
of the plastic pail
5. Close cover weekIt can also be
tightly and seal it mixed with the feeds
with masking tape
at the side at same frequency
6. Mark the name Plants
and date of Use the second
fermentation ( First
stage fermentation) extraction, prepare
7. Open the cover the same dosage and
and add 2.2 liters
of pure coconut spray to the plants
vinegar (1:1 affected by insects 1-
solution) 3 days
after 3 times a week. Stop
8. Wipe the mouth application when
of the plastic pail there are no more
9. Close cover
tightly and seal it insects present
again with
masking tape
10. Open the cover
tightly and decant
the liquid to
another container
10 days after

( second stage
fermentation)
11. Close tightly
the cover and do
the markings ( first
extraction)
12. The concoction
is now ready to use
for animals
13. Add the same
amount of liquid

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LABS-Lactic 900 ml. Cow’s extracted ( 2.2 •Expiry: 6 months
Acid Bacteria milk; 100 ml. liters of pure coco •Dosage: 2 tbsp. of
Serum Clear liquid vinegar) then add LABs mix with 1
from 200 grams of hot literof clean water
fermented rice; pepper and 100 Application:
and 1 liter grams of Animals
panyawan, soak for •Mix with drinking
molasses 10 days ( second water at the dosage
extraction) of 2 tbsp. per literof
14. Repeat number water
13 procedure for •It can also be mixed
the third extraction with the feeds at
same frequency
1. Use the first
wash liquid from Fertilizer
the cooked rice •2 tbspwith 1
2. Put liquid inside literclean water apply
the plastic to organic fertilizer
container (3/4 full) mixture
and wipe excess
water Deodorize
3. Cover the •Apply the dosage
container with a above 1 to 2 times a
double layered week
manila paper
4. Mark the name
and date of
fermentation
5. Ferment it for 7
days ( first stage
fermentation)
6. Use 1 liter cow’s
milk pack and
remove 100 ml
(10%)
7. Extract 100ml
from the fermented
first wash liquid of
the cooked rice
8. Take the liquid
between the
bottom and top
layers of the
fermentation and

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CALPHOS- 3 kgs. Cow add to the •Expiry: 6 months
Calcium bones/eggshell 1 liter milk pack
Phosphate and 27 liters 9. Return the cover •Dosage: 2 tbsp. of
of pure coco of the pack and calphosmix with 1
vinegar seal it with a
masking tape literof clean water
10. Mark it with •Application:
the name and date
of fermentation Animals
11. Keep it for 5 •Mix it with drinking
days in a dark cool
room, do nt disturb
12. Drain the
liquid (whey) and
filter, separate the
sludge from the
liquid
13. Measure the
liquid and add the
same amount of
molasses
14. Keep it in a
plastic container (
do not close the
cap0 tightly, loosen
the cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up.
16. The concoction
is ready to use
after extraction.

1. Clean and wash
cow bones properly
2. Cook bones with
some flesh and
spices
3. Remove all meat
and fats

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thoroughly (eat the water at the dosage
meat and fats) of 2:1 ration, 2-4
4. Wash and clean times a week.
the bones •It can also be mixed
5. Put the bones with the feeds at
above fired same frequency
charcoal
6. Wait until the Plants
remaining fats are •Prepare the same
drained dosage and spray to
7. Remove the the plants base 1-3
bones when it times a week
become brownish
in color ( do not
make it black, it’s
over
cooked)
8. Cool it off for 10
to 20 minutes
9. Wash again to
remove excess oil,
if necessary
10. Drain excess
water
11. Put the bones
inside the plastic
pail
12. Add 27 liters of
pure coconut
vinegar without
coloring

13. Wipe the
mouth of the
plastic pail, cover
with two layered
manila paper and
write the
markings (name
and date of
fermentation)
14. Open the
container after 30
days of soaking,

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filter the liquid and
keep it in another
plastic container(
do not close the
cap tightly, loosen
the cap of
approximately 1
complete twist)
15. Completely
close cap after a
week or when there
are no bubbles
going up. Write the
proper markings. It

is ready to use.

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Self- Check 4.2-2

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. Natural farming concoctions which contain live microorganisms feed both
the plant and the soil. What are these two concoctions?
a. IMO and LABS
b. FPJ and FFJ
c. FPJ and OHN
d. FFJ and FAA

2. The concept of __________is actually not limited to agricultural crops but
is also applied to animal farming utilizing similar fermented products and
botanical extracts in lieu of synthetic chemicals and antibiotics?
a. Inorganic farming
b. Natural Farming
c. Organic Agriculture
d. Organic Concoctions

3. Which of the following concoctions that is no used of molasses/sugar?
a. LABS
b. FPJ
c. FFJ
d.IMO

4. Which concoction uses vinegar as a medium of fermentation?
a. LABS
b. IMO

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September15, 2021 142
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AGRICULTURE October 22, 2021
PRODUCTION Achiever’s
Revised by: International College of
NC II Junico B. Buslon
Culinary Arts and
Technology, Inc.

Revision #

c. FFJ
d.CALPHOS

5. Maria has left-over cooked rice and she decided to process it as a liquid
fertilizer to her backyard vegetable. As a future organic concoction producer,
what process of concoction do you want to refer to her?
a. FPJ
b. IMO
c. FFJ
d. FAA

6. Imagine you are a fruit stand vendor along the street of Sucabon, and you
are finding that the other fruits are getting rotten. What process of
concoction do you want to use in order not to waste the almost rotten fruits?

a. FFJ

b. vermicompost

c. IMO

d. FAA

7. What do you term the process in which a substance breaks down into a
simpler substance?

a. Sterilization

b. Fermentation
c. Organic Farming

d. Natural Processes

8. This is the best known of the fermentation processes, and is involved in
several important transformation, stabilization, and conservation processes
for sugar-rich substrates, such as fruit, and fruit and vegetable juices.

a. Lactic Fermentation

b. Ethanol Fermentation

c. Lactic Acid Process

d. Natural Fermentation

CBLM on Date Developed: Document No. 0001 Page 63 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 #

9. A method used to preserve dairy products, vegetables, and meat for
extended periods of time before the advent of refrigeration and modern
canning practices and today is also utilized in industrial fermentation.
a. Lactic Acid Fermentation
b. Ethanol Fermentation
c. concoctions products
d. Alcoholic Fermentation

10. With the absence of molasses, what material do we used as a substitute
of molasses in the process of concoction?
a. Salt
b. Brown Sugar
c. Iodized Salt
d. Yeast

CBLM on Date Developed: Document No. 0001 Page 64 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 #

ANSWER KEY 4.2-2

1. A
2. B
3. A

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

9. A
10. B

CBLM on Date Developed: Document No. 0001 Page 65 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 #

TASK SHEET 4.2-2

Title: Process concoctions

Performance Objective:

Given learning outcome of the qualification assigned, you should be
able to process 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. Raw materials are prepared in accordance with enterprise practice.
2. Fermentation period is set based on enterprise practice.
3. Various concoctions are fermented following to organic practices.
4. Concoctions are harvested based on fermentation period of the

concoction.
Assessment Method:

Written Exam, Demonstration and Oral Questioning

CBLM on Date Developed: Document No. 0001 Page 66 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 #

JOB SHEET 4.2-2

Title: Process concoctions

Performance Objective:

Given learning outcome of the qualification assigned ,you should be able
to process 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. Raw materials are prepared in accordance with enterprise practice.
2. Fermentation period is set based on enterprise practice.
3. Various concoctions are fermented following to organic practices.
4. Concoctions are harvested based on fermentation period of the

concoction.

Assessment Method:

Written Exam, Demonstration and Oral Questioning

CBLM on Date Developed: Document No. 0001 Page 67 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 #

Performance Criteria Checklist 4.2-

CRITERIA YES NO
Did you…. √
√
1. Follow the specific instructions? √
√
2. Use the right tools and materials? √

3. Set your units? √

4. Monitor the correct usage of tools and equipment?

5. Identify the function of prepare for the production
of various concoctions

6. Clean up?

CBLM on Date Developed: Document No. 0001 Page 68 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 #

Evidence Plan

Competency Organic Agriculture Production NC II
standard:

Unit of PRODUCE ORGANIC CONCOCTIONS AND
competency: EXTRACTS

Ways in which evidence will be collected: Observation &
[tick the column] Questioning
Demonstration &
The evidence must show that the trainee… Questioning
Third party Report
Portfolio
Written

• Demonstrate the ability to interpret 1. √√√√√
Prepare for the production of various
concoctions

• Demonstrate the ability to identify select,
Process concoctions tools, materials and √ √ √ √ √
equipment.

• Demonstrate the ability to perform set-up √√√√√
procedure following job requirements.

• Demonstrate the ability to Package √ √ √ √ √
concoctions.

• Demonstrate the ability to submit complete √√√√√
Prepare for the production of various
concoctions, according to job schedule

NOTE: *Critical aspects of competency

CBLM on Date Developed: Document No. 0001 Page 69 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 #

TABLE OF SPECIFICATION

Objectives/Content Knowledge Comprehension Application # of
area/Topics (Written Test) items/
(Oral (Actual % of test
Interview) Performance)

1.Identifying Prepare 95 8 25%
for the production of
various concoctions

Prepare for the production of various concoctions

2. Demonstrate 5 10 7 25%
Process concoctions

3. Procedure on how 16 8 5 25%
to Package
concoctions

4. Types of Prepare

for the production of 5 9 13 25%

various concoctions

TOTAL 35 32 33 100%

CBLM on Date Developed: Document No. 0001 Page 70 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 #

Performance Test

Specific Instruction for the Candidate

Qualification ORGANIC AGRICULTURE
PRODUCTION NC II

Unit of Competency PRODUCE ORGANIC CONCOCTIONS
AND EXTRACTS

General Instruction: Given the necessary tools, materials and equipment,
you are required to identify Prepare for the production of various, Process
concoctions and Package concoctions according to the standard (allotted
time: 60mins.)

Specific Instruction:

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 of “food grade” quality

4. Personal hygiene are observed according to OHS procedures.

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

6. Fermentation period is set based on enterprise practice.

7. Various concoctions are fermented following to organic practices.

8. Concoctions are harvested based on fermentation period of the
concoction.

9. Concoctions are contained in sanitized bottles and containers.

10. Packaged concoctions are labeled and tagged in accordance with
enterprise practice.

11. Packaged concoctions are stored in appropriate place and temperature
following organic practices.

CBLM on Date Developed: Document No. 0001 Page 71 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 #

12. Production of concoctions are recorded using enterprise procedures.

CBLM on Date Developed: Document No. 0001 Page 72 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 #

QUESTIONING TOOL

Questions to probe the candidate’s underpinning knowledge Satisfactory
response
Extension/Reflection Questions
Yes No
1. What are the function of produce organic concoctions and √
extracts, tools, materials, and equipment? √

2. What are the advantages in having the knowledge on what √
produce organic concoctions and extracts in organic agriculture √
production?
Safety Questions √
√
3. Why is it necessary to check produce organic concoctions √
and extracts?
4. How to handle the produce organic concoctions and √
extracts? √
Contingency Questions
√
5. Where you able to locate the fire exit? √
6. Where you able to locate the placement of the extinguisher?
7. Where you able to locate the first aid kit?
Job Role/Environment Questions
8. What is the role of the training to the actual work?
9. Where you able to perform the actual work?
Rules and Regulations
10. Why we need to follow the workplace regulation?
11. What will be the effect of disregarding the rules?

The candidate’s underpinning √ Satisfactory Not Satisfactory
knowledge was:

CBLM on Date Developed: Document No. 0001 Page 73 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 #

Templates for Inventory of Training Resources

Resources for presenting instruction

• Print Resources As per TR As per Remarks
Inventory

• Non Print Resources As per TR As per Remarks
Inventory
Desktop Computer 5 sets
Printer 1 unit

Resources for Skills practice of Competency #1
______________________________
As per TR As per Remarks
• Tools Inventory

Measuring Cups 10pcs

Plastic container 25pcs

Plastic cup (1liter. capacity) 10pcs

Carpentry tools 1set

Knapsack sprayer 2units

Storage Container with cap,15 liter 5pcs
capacity

Knives 25pcs

Chopping board 25pcs

Plastic basin(5 liter capacity) 5pcs

Wooden ladle 10 pcs

• Materials As per TR As per Remarks
Inventory

Molasses 100 liter

CBLM on Date Developed: Document No. 0001 Page 74 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 #

Plastic container empty 50pcs As per Remarks
Plastic strainer 25pcs Inventory
Apron 15 pcs
Waste can 3 pcs
Plastic sheet 10meter
First Aid Kit 1unit
Apron 15pcs
Chopping Board 5pcs
Water container drum 1pcs
As per TR
• Equipment
1unit
Booth/temporary shed 1unit
Shredder 1unit
Fire Extinguisher

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

CBLM on Date Developed: Document No. 0001 Page 75 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 #

Supervised
Work-Based

Learning

JUNICO B. BUSLON

ORGANIC AGRICULTURE PRODUCTION NCII

CBLM on Date Developed: Document No. 0001 Page 76 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 /

1.2 Determine suitable chicken house requirements /

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 Organic Vegetable

2.1 Establish nursery /

2.2 Plant seedlings /

2.3 Perform Plant Care Activities (and management) /

2.4 Perform Harvest and Post Harvest Activities /

3. Produce Organic Fertilizer

3.1 Prepare composting area /

3.2 Prepare raw materials /

3.3 Carry out composting process /

3.4 Harvest compost /

4.Produce various concoctions

4.1 Prepare for the production of various concoctions /

4.2 Process concoctions /

4.3 Package concoctions /

CBLM on Date Developed: Document No. 0001 Page 77 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 #

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 78 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
Prepare for the Participatory Lecture Participatory Lecture
production of Discussion of candidate’s Discussion of candidate’s
various application of tasks and application of tasks and
concoctions questioning related to questioning related to
underpinning knowledge underpinning knowledge
Process by Prepare for the by Prepare for the
concoctions production of various production of various
concoctions concoctions
Package
concoctions Lecture/ Demonstration of Lecture/ Demonstration of
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 Direct 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 79 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
evidences 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 Manage health and
growth of chicken
1. Raise Organic Chicken
Perform Harvest and
1.1 Select healthy stocks Select healthy stocks Post Harvest

1.2 Determine suitable Determine suitable
chicken house chicken house

requirements requirements

1.3 Install cage (housing) Install cage
equipment (housing)equipment

1.4 Feed chicken (Provide Feed chicken (Provide
feed and implement feed and implement
feeding practices) feeding practices)

1.5 Manage health and Manage health and
growth of chicken growth of chicken

1.6 Harvest chicken Harvest chicken

2. Produce Organic Vegetables

2.1 Establish nursery Establish nursery

2.2 Plant seedlings Plant seedlings

2.3 Perform Plant Care Perform Plant Care
Activities (and Activities (and
Management) Management)

2.4 Perform Harvest and Perform Harvest and
Post Harvest Activities Post Harvest

3. Produce Organic Fertilizer

CBLM on Date Developed: Document No. 0001 Page 80 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 #

3.1 Prepare composting Prepare composting
area area

3.2 Prepare raw materials Prepare raw materials

3.3 Carry out composting Carry out composting
process process

3.4 Harvest compost Harvest compost Harvest compost

4. Produce organic 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 Package concoctions

CBLM on Date Developed: Document No. 0001 Page 81 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
Manage health and growth of chicken
1.Raising Organic Chicken
Perform Harvest and Post Harvest
Harvest compost 2.Produce Organic Vegetable
Process Concoctions 3.Produce Organic Fertilizer
4.Produce organic Concoctions
and Extracts

CBLM on Date Developed: Document No. 0001 Page 82 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 #

TRAININ

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS

Trainees’ Training Activity/Task Mode of Staf
Training Training
Requirements

1.Prepare for the 1.1 Work and storage Lecture Junic
production of areas are cleaned, B.
various sanitized and secured. Demonst Buslo
concoction ration,

1.2 Raw materials used Hands-
are cleaned and freed On
from synthetic chemicals

1.3 Tools, materials and
equipment used are
cleaned, freed from
contaminations and must
be of “food grade” quality

1.4 Personal hygiene are
observed according to

OHS procedures.

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

NG PLAN

ff Facilities/Tools Venue Assessme Date
and Equipment nt and
Time
Method

co Organic Achiever’ Lecture Septem
Concoctions s Demonstra ber 15,

on Tools, Materials Internati tion 2021,
and Facilities onal Oral 08:00

and Equipments College questionin am-

of g 05:00p
Culinary Hands-On m
Arts and Written
Technolo test

gy, Inc.

d: Document No. 0001 Page 83 of
2021 142
21 Issued by:

on Achiever’s
International College of

Culinary Arts and
Technology, Inc.

Revision #

2.Process 2.1Raw materials are Lecture Junic
concoctions prepared in accordance B.
with enterprise practice. Demonst Buslo
3.Package ration,
concoctions 2.2 Fermentation period
is set based on enterprise Hands-
practice. On

2.3Various concoctions
are fermented following to
organic practices.

2.4 Concoctions are
harvested based on

fermentation period of the

concoction.

3.1 Concoctions are Lecture Junic
contained in sanitized B.
bottles and containers. Demonst
ration, Buslo
3.2 Packaged concoctions
are labeled and tagged in Hands-
accordance with On
enterprise practice.

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

co Organic Achiever’ Septem
on Concoctions ber 15,
Tools, Materials s 2021,
and Facilities Internati 08:00
and Equipments. onal am-
05:00p
College
of m

Culinary
Arts and

Technolo

gy, Inc.

co Organic Achiever’ Septem
Concoctions s ber 15,
on Tools, Materials Internati 2021,
and Facilities onal 08:00
and Equipments College am-
of 05:00p

Culinary m

Arts and
Technolo

d: Document No. 0001 Page 84 of
2021 142
21 Issued by:

on Achiever’s
International College of

Culinary Arts and
Technology, Inc.

Revision #

3.3 Packaged concoctions
are stored in appropriate
place and temperature
following organic
practices.

3.4 Production of
concoctions are recorded
using enterprise
procedures.

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

gy, Inc.

d: Document No. 0001 Page 85 of
2021 142
21 Issued by:

on Achiever’s
International College of

Culinary Arts and
Technology, Inc.

Revision #

Technical Education and Skills Development Authority
Achiever’s International College of Culinary Arts and
Technology, Inc.

TRAINEE’S RECORD BOOK

Trainee’s No.

NAME: CYNTHIA S. VILLAR
QUALIFICATION: ORGANIC AGRICULTURE PRODUCTION NC II
TRAINING DURATION: 232 Hours
TRAINER: JUNICO B. BUSLON

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

Instructions:

This Trainees’ Record Book (TRB) is intended to serve as
record of all accomplishment/task/activities while undergoing
training in the industry. It will eventually become evidence
that can be submitted for portfolio assessment and for
whatever purpose it will serve you. It is therefore important
that all its contents are viably entered by both the trainees
and instructor.

The Trainees’ Record Book contains all the required
competencies in your chosen qualification. All you have to do
is to fill in the column “Task Required” and “Date
Accomplished” with all the activities in accordance with the
training program and to be taken up in the school and with
the guidance of the instructor. The instructor will likewise
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.

It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.

This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.

THANK YOU.

d: Document No. 0001 Page 86 of
2021 142
21 Issued by:

on Achiever’s
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Culinary Arts and
Technology, Inc.

Revision #