COMPETENCY-BASED LEARNING MATERIALS

Sector Qualification Title Unit of Competency Module Title

: : : :

Agriculture and Fi !er" #$rticulture NC II Pr$duce %egeta&le Pr$ducing %egeta&le

S'RALLA# NATIONAL AGRIC'LT'RAL SC#OOL Surallah, South Cotabato

#O( TO 'SE T#IS COMPETENCY BASED LEARNING MATERIAL

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1elcome to the module in Conductin$ "re2Horticultural 3arm Operation%, Thi% module contain% trainin$ material% and acti'itie% for you to complete, You are re4uired to $o throu$h a %erie% of learnin$ acti'itie% in order to complete each learnin$ outcome of the module, !n each learnin$ outcome are !nformation Sheet%, Self2Chec5%, Operation Sheet% and 6ob Sheet%, 3ollo7 the%e acti'itie% on your o7n, !f you ha'e 4ue%tion%, don8t he%itate to a%5 your trainer9facilitator for a%%i%tance, The $oal of thi% cour%e i% the de'elopment of practical %5ill%, To $ain the%e %5ill%, you mu%t learn ba%ic component% and terminolo$y, 3or the mo%t part, you8ll $et thi% information from the !nformation Sheet% and TES&A 7eb%ite 777,te%da,$o',ph, Thi% module 7a% prepared to help you achie'e the re4uired competency, in :Horticulture NC !!;, A per%on 7ho ha% achie'ed thi% Qualification i% competent to be( Horticultural 3arm Aide Horticultural 3arm Careta5er Coffee 3armer 3ruit Tree 3armer Cacao 3armer #e$etable 3armer

Thi% 7ill be the %ource of information for you to ac4uire 5no7led$e and %5ill% in thi% particular competency independently and at your o7n pace, 7ith minimum %uper'i%ion or help from your in%tructor, Re)e)&er t$: 1or5 throu$h all the information and complete the acti'itie% in each %ection, ead information %heet% and complete the %elf2chec5, Su$$e%ted reference% are included to %upplement the material% pro'ided in thi% module, Mo%t probably your trainer 7ill al%o be your %uper'i%or or mana$er, He9%he i% there to %upport you and %ho7 you the correct 7ay to do thin$%, You 7ill be $i'en plenty of opportunity to a%5 4ue%tion% and practice on the <ob, Ma5e %ure you practice your ne7 %5ill% durin$ re$ular 7or5 %hift%, Thi% 7ay you 7ill impro'e both your %peed and memory and al%o your confidence, U%e the %elf2chec5, Operation Sheet% or 6ob Sheet% at the end of each %ection to te%t your o7n pro$re%%, 1hen you feel confident that you ha'e had %ufficient practice, a%5 your Trainer to e'aluate you, The re%ult% of your a%%e%%ment 7ill be recorded in your "ro$re%% Chart and Accompli%hment Chart,

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LIST OF COMPETENCIES No, Unit of Competency Core Competencie%

+, 2. ?, -, @, Conduct pre2horticultural farm operation% "roduce 'e$etable% "roduce fruit bearin$ crop% "erform po%t har'e%t operation% of ma<or tropical fruit% "erform po%t har'e%t operation% of ma<or lo7land and %emi2 temperate 'e$etable crop%

Module Title
Conductin$ pre2horticultural farm operation% "roducin$ 'e$etable% "roducin$ fruit bearin$ crop% "erformin$ po%t har'e%t operation% of ma<or tropical fruit% "erformin$ po%t har'e%t operation% of ma<or lo7land and %emi2 temperate 'e$etable crop%

Code
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MOD'LE CONTENT
UN!T O3 COM"ETENCY MO&U/E T!T/E : Pr$duce

%egeta&le %egeta&le

: Pr$ducing

MODULE DESCRIPTOR

This unit covers the knowledge and skills required to produce vegetables including the preparation of land and planting materials. This unit also includes the proper
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growing of seedlings, transplanting of seedlings, maintaining growth of vegetables and harvesting of crops . NOM!NA/ &U AT!ON ( hr% :

LEARNING O'TCOMES

Upon completion of thi% module the %tudent%9 trainee% 7ill be able to( ELEMENTS 1. Prepare land for planting 1.1 1.! 1.$ 1.% !. 'row Seedlings !.1 !.! !.$ PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range Statement

Soil sample is collected for analysis based on D standard and procedures The field is 1""# cleared and plowed with alternate harrowing prior to final leveling ppropriate farm implements and equipment are chosen and used based on requirements Safet& precautions in operating farm tools and equipment are observed per standard operating procedures 'ood quality seeds are procured Seed testing is conducted to determine the percentage germination of the seedstock in accordance with the standard procedures Soil Components and proportion of different growing media are identified and mi(ed according to the ratio and proportions mentioned in the range of variables

!.% Growing media are sterilized to pre ent t!e atta"# o$ %oi& 'orne organi%m in a""ordan"e wit! t!e %tandard pro"ed(re% %pe"i$ied in t!e )egeta'&e Prod("tion Man(a& *)PM+
!.) !.* !.!./ !.0 $. Transplant seedlings $.1 $.! Seeds are sown in tra& compartments based on recommended seeding rate of one seed per component Seedlings are properl& watered in accordance with procedures set in the +P, Right kind and amount of fertili.er applied in accordance with procedures set in the +P, Right kind and amount of pesticides spra&ed in accordance with procedures set in the +P, Seedlings are hardened prior to planting to ensure a good head start based on the approved cultural practices described in the +egetable Production ,anual 1ertili.er materials are applied based on the result of soil anal&sis Seedlings are transplanted following the recommended distance of planting for different vegetable crops as
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$.$ $.%

specified in the +egetable Production ,anual 2ewl& transplanted seedlings are watered3irrigated as stated in the procedures for vegetable production 4atering schedules is followed based on the visual and feel of the soil approach Soil is cultivated using suitable tools and raised at the based of the plant 1ertili.ers, pesticides and other chemicals are applied in accordance with 1P 'uidelines and policies Right irrigation system selected and installed in the field 5ffective control measures is determined on specific pest and diseases as described in the +egetable Production ,anual ll missing hills are replanted to maintain the desired plant population of the area Suitable mulching materials are used 1ertili.er is applied in holes and covered with soil in accordance with procedures on +P, Safe handling of chemicals is strictl& observed in accordance with procedures on +P, Maturity indices of different vegetable crops are properl& determined based on maturit& inde( classification of vegetables ppropriate harvesting tools and materials are used to avoid infecting damage to crops

%.

,aintain growth of vegetables

%.1 %.! %.$ %.% %.) %.* %.%./

).

6arvest crops

).1 ).!

LEARNING E*PERIENCES

Pr$duce %egeta&le
Learning Acti+itie
ead !nformation Sheet +,+2+on 3ilm #ie7in$ An%7er %elf2chec5 +,+2+ +, ), ?, ead !nformation %heet +,+2) on An%7er %elf2chec5 +,+2) +, ),

S,ecial In tructi$n
Compare your an%7er 7ith An%7er Aey E'aluate your o7n 7or5 u%in$ the "erformance Criteria "re%ent your 7or5 to your trainer for e'aluation Compare your an%7er 7ith An%7er Aey E'aluate your o7n 7or5 u%in$ the "erformance &ocument No,

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Criteria ?, ead !nformation %heet +,+2? on ead ta%5 %heet +,+2? on 3ilm #ie7in$ "erform Ta%5 %heet +,+2? on "erform 6ob Sheet +,+2? on -, @, >, "re%ent your 7or5 to your trainer for e'aluation Compare your an%7er 7ith An%7er Aey E'aluate your o7n 7or5 u%in$ the "erformance Criteria "re%ent your 7or5 to your trainer for e'aluation

In-$r)ati$n S!eet ./.-.

LAND PREPARATION and SEED PROPAGATION Learning O&0ecti+e: After readin$ the information %heet, the trainee% mu%t be able to( +, !dentify the importance and %tep% in land preparation, ), !dentify the different factor% in %eed %election and important characteri%tic% of $ood %eed%, /and "reparation 2 include% %tep% that ma5e the %oil ready for plantin$,

!mportance of /and "reparation +, 5ill% and control% a $reat number of 7eed%B ), 5ill% hibernatin$ pe%t%B
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?, promote% better %oil aerationB -, impro'e% the 7ater holdin$ capacity of the %oil @, incorporate% or$anic matterB >, enhance% the $ermination of %eed%B and C, impro'e% the tilth of the land, Step% in /and "reparation +, Clearin$ 2 thi% i% done by cuttin$ all 'e$etation pre%ent in the area, %tump%, ), "lo7in$ 2 ?, Harro7in$ 2 =atherin$ all plant

thi% i% done by %tirrin$ the %oil to ma5e it more friable, !t i% carried out 7ith the u%e of a di%c or mold board plo7, thi% i% done in alternation 7ith plo7in$ to impro'e %oil tilth,

Soil land preparation for tran%plantin$ need% not be a% inten%i'e a% for %eedin$, but the finer the preparation the ea%ier 7ill be the %ub%e4uent operation% %uch a% 7eedin$, "rior to tran%plantin$ recommended fertiliDer% are placed in a band alon$ the ro7% and co'ered 7ith %oil, !n thi% 7ay, the plant% 7ill be readily pro'ided 7ith an a'ailable %ource of nutrient%,

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3i$ ), Harro7in$ a field,

3i$ ?, 3urro7in$ follo7in$ the contour of the land, Seed Pr$,agati$n i% an ea%y and cheap method of multiplyin$ plant%, Many horticultural plant% are commercially propa$ated by %eed%, Structure $- Seed A eed i% a mature o'ule, !t con%i%t% of an embryo, it% food re%er'e% Eendo%perm, cotyledonF and the %eed co'erin$ called te%ta or %eed coat, 3actor% to be con%idered in %eed %election( +, hi$h yieldin$ for economic on%iderationB ), hi$h 4uality in term% of nutrient compo%ition and eatin$ 4ualityB ?, re%i%tant to in%ect pe%t% and di%ea%e%B -, adapted to the local condition%B @, 'iable Ehi$h percenta$e $erminationFB and
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>, $enetically pure, T",e $- Seed +, OrthodoH 2 %eed% that could be 5ept for lon$er period% compared 7ith other% under the %ame en'ironmental condition%, pro'ided they are properly dried and %tored, e,$, o5ra, e$$plant, all le$ume%, etc, ), ecalcitrant I %eed% 7hich cannot 7ith%tand dryin$ and %hould not be permitted to dry out before plantin$, I),$rtant c!aracteri tic $- g$$d eed +, dama$e 2 free ), hi$h $ermination percenta$e ?, not miHed 7ith other 'arietie% -, free from %eed borne ddi%ea%e% Seed Te ting =ermination te%t +, a$doll method I u%e of a piece of cloth a% bi$ a% a hand5erchief, The %eed% are placed in ten E+*F ro7% 7ith at lea%t ten E+*F %eed%9ro7, ), SeedboH method I one hundred %eed% E+**F 7ill be %o7n in ro7% in a %eedboH containin$ a %terile medium compo%ed of %and, compo%t and ordinary $arden %oil E+(+(+ ratioF ?, "etri2di%h or filter paper method I ten %eed% E+*F 7ill be %o7n in each of ten petri2di%he% lined 7ith moi%tened filter paper,

Sel--c!ec1 ./.-.
True $r Fal e: 1rite the 7ord True if the %tatement i% correct and 7rite Fal e !f the %tatement i% 7ron$, 1rite your an%7er% on your an%7er %heet, +, After meal be'era$e% i% the la%t cour%e %er'ed in a meal, ), Soup% %hould be %er'ed pipin$ hot,
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?, AppetiDer% help %timulate the appetite, -, Salad% %hould be %er'ed at room temperature, @, Main cour%e i% the >th cour%e %er'ed in a meal, >, &e%%ert can be %er'ed a% a fir%t cour%e, C, Cold food %hould be %er'ed cold, hot food %hould be %er'ed hot,

An 2er3 1e"
+, 3al%e ), True ?, True -, 3al%e @, 3al%e >, 3al%e
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C, True

Ta 1 S!eet ./.-. 4 .a

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Ta 1 S!eet ./.-. 4 ./.-.a Title Per-$r)ance O&0ecti+e( : Cla i-icati$n $- F$$d and It Pre,arati$n After readin$ the !nformation %heet, the trainee %hould be able to cla%%ify food and their method of preparation and differentiate type% of menu, Menu, food (

Su,,lie 5Material E6ui,)ent Ste, 5Pr$cedure:

./ Cla%%ify9!dentify food accordin$ to menu,, 7/ !dentify the method of preparation of 3ood, 8/ &ifferentiate the type% of menu

A e )ent Met!$d: Oral 4ue%tionin$, "erformance Criteria Chec5li%t

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Per-$r)ance Criteria C!ec1li t Ta 1 S!eet ./.-. 4 ./.-.a

Trainee8% Name( KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK &ate( KKKKKKKKKKKKKKKKKKK Criteria &id the Student +, Cla%%ified food accordin$ to menuL ), !dentified the method of preparation of foodL ?, &ifferentiated the type% of menuL -, @, >, C,
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YES

NO

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Criteria G, J,

YES

NO

Comment%9Su$$e%tion%(

Trainer( KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK &ate( KKKKKKKKKKKKKKKKKKK

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9$& S!eet ./.-.&

Title Per-$r)ance O&0ecti+e( : Di--erentiate Menu =i'en the %upplie% and material a%%i$ned to you , you %hould be able to ta5e order, and do %u$$e%ti'e %ellin$,

Su,,lie 5Material E6ui,)ent Ste, 5Pr$cedure:

Menu, food, pad paper, pen (

+, 1elcome and $reet $ue%t ), Seat $ue%t and "re%ent menu ?, Ta5e the food order -, !f the order i% out of %toc5, %u$$e%t appropriate alternati'e% or %ub%titute, @, &o %u$$e%ti'e %ellin$ >, 1rite order in the order pad C, epeat the order G, "lacin$ order to the 5itchen J, Ser'in$ food accordin$ to %tandard %e4uence A e )ent Met!$d: &emon%tration, "erformance Criteria Chec5li%t

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Per-$r)ance Criteria C!ec1li t 9$& S!eet ./.-.&

Trainee8% Name( KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK &ate( KKKKKKKKKKKKKKKKKKK Criteria &id the Student +*, Applied %u$$e%ti'e %ellin$ for out of %toc5 foodL
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YES

NO

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Criteria ++, Su$$e%t appropriate food not ordered by the $ue%tL +), Offered a%%i%tance to cu%tomer% 7ho had hard up in %electin$ 3ood +?, =i'e option% and po%%ible 'ariation% on foodL +-, +@, +>, +C, +G,

YES

NO

Comment%9Su$$e%tion%(

Trainer( KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK &ate( KKKKKKKKKKKKKKKKKKK

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