SESSION PLAN

Sector

AGRICULTURE AND FISHERIES

Qualification Title

ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency

PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS

Module Title

PRODUCING VARIOUS CONCOCTIONS AND EXTRACTS

Learning Outcomes:
LO1. Prepare for the production of various concoctions and extracts
LO2. Process concoctions and extracts
LO3. Package concoctions and extracts
A. INTRODUCTION:
This course is designed to enhance the knowledge, skills and desirable attitudes in ORGANIC AGRICULTURE
PRODUCTION NC II in accordance with industry standards. It covers the core competencies in raising organic chicken,
producing organic vegetable, manufacturing (producing) organic fertilizers, manufacturing (producing)various concoctions,
raising organic hogs and raising organic small ruminants. (Goats).
B. LEARNING ACTIVITIES:

LO 1 :Prepare for the production of various concoctions and extracts

Learning
Content
1. Types of
concoctions

Methods

Modular/
Self
Paced

Lecture

Presentation

Practice

Feedback

Read information
sheet no 4.1-1
Types of
concoctions

Answer self check

no.4.1-1

Compare
answer to
answer key
no.4.1-1

Trainees respond to
the questions being
thrown by the
trainer about
identify the types of
concoctions

Answer questions
orally related to
the types of
concoctions

Giving
comments and
feedback

Resources

Time

Copy of
30
CBLM
mins.
Competency
based
learning
material

Hard copy of
various
concoctions

30
mins.

2. Uses/benefits
of concoctions

3. Tools, Materials
and Equipment in
the Preparation of
Concoctions

Modular/
Self
paced

Lecture

Modular/
Self
paced

Lecture

Read
information
sheet no 4.1-2 Uses
benefits
of
Concoctions

Trainees respond to
the questions being
thrown by the
trainer about the
uses/benefits of
concoctions

Answer self check

no.4.1-2

Answer questions
orally related to
the uses/benefits
of concoctions

Compare
answer
answer
no.4.1-2

Giving
comments and
feedback

Read
information Answer self check Compare
sheet no 4.1-3
no.4.1-3
answer
answer
no.4.1-3

Trainees respond to
the questions being
thrown by the
trainer about tools,
materials in the
preparation of

Let all the trainees

identify and know
the uses of
different tools,
materials and
equipment in the
preparation of

Copy of
to
CBLM
key Competency
based
learning
material

Giving
approval,
comment
feedback

Hard copy of
concoctions

Copy of
to
CBLM
key Competency
based
learning
material

and

Tools use in
preparing
concoctions

30
mins.

30
mins
.

30
mins.

30
mins.

concoctions.

4. Procedure in
Preparing FPJ, FFJ,
FAA/KAA/BAA,
IMO, OHN,
LABS/LAS,
CalPhos,
Attractant and
Repellant in
accordance with
the good
manufacturing
practices.

Modular/
Self
paced

Demonst
ration

concoctions

Read
information Answer self check Compare
sheet no 4.1-4
no.4.1-4
answer
answer
no.4.1-4

Trainer demonstrates
first on how to
perform the various
concoctions
then
trainees perform the
same procedures.

Perform task sheet

4.1-4
Procedure in
preparing various
concoctions.

Copy of
to
CBLM
key Competency
based
learning
material

Check
performance
With
performance
checklist

Hard copy
in preparing
various
concoctions

30
mins.

1hr.

5. Principles of 5S
and 3Rs

Modular/
Self
paced

Written
exam.

Read
information Answer self check
sheet no 4.1-5
no.4.1-5

Trainer provides
questions to be
answered.

Compare
answer to
answer key
no.4.1-5

Check answers
Answer all the based on given
given questions. answer key and
Review
the
CBLM
on
organic
agriculture
Production NC
II

Copy of
CBLM
Competency
based
learning
material

15
mins.

30
mins.

C. ASSESSMENT PLAN:

Written Exam.
Demonstration
Oral questioning

D. TEACHERS SELF-REFLECTION OF THE SESSION :

The training should be enjoyable so that the trainees will enjoy and participate in the activities in producing
various concoctions and extracts. The required materials, tools and equipment will be identified by the trainees. Trainees
will demonstrate the uses/benefits of concoctions and will determine the procedure in preparing the various concoctions.
They will be group into four with five members each.

Prepared by:
CRISTINO H. CAMBONGGA
Trainer