LESSON LOG IN ORGANIC AGRICULTURE

1. DLL OF AFA-ORGANIC AGRICULTURE
By: CHRISTINA N. MANUEL-SMNHS, IFUGAO
Week 1
Topic:
Clean, sanitize and secure
work and storage areas (8
hours)
Day 1
1.11. Clean and free
from synthetic chemicals
raw materials
Day 2
1.12. Clean, free from
contaminations and must
be “food grade” quality
tools, materials and
equipment
Day 3
1.13. Observe personal
hygiene according to OHS
procedure
Day 4
CULMINATING DAY
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
(Review)
Review on cleaning
sanitizing and securing of
work place and storage
areas
Review on the synthetic
chemical free raw materials.
Review on the clean, free
from contaminations and
must be “food grade”
quality tools, materials and
equipment.
Review lessons on
cleaning ,sanitizing and
securing work and storage
areas, chemical free raw
materials, food grade
quality tools, materials
and equipment and the
observation of personal
hygiene.
B. Establishing a purpose of
the lesson (Presentation of
Objectives)
At the end of the session
the trainees are able to…
1. identify synthetic
chemicals free raw
materials
2. gather and present
examples of synthetic
chemical free raw
materials
3. appreciate the benefits
of synthetic chemical
free raw materials in
At the end of the session the
trainees are able to…
1. List tools, materials and
equipment needed in the
preparation of concoctions.
2. Demonstrate the proper
handling of each of the tool,
materials and equipment
before during after use in
processing concoctions.
3. Value cleanliness and
non- contamination of tools
At the end of the session
the trainees are able to…
1. Observe personal
hygiene according to OHS
procedure;
2. Demonstrate the proper
personal hygiene according
to OHS procedure.
3. Adopt and appreciate
the value and importance
of personal hygiene
according to OHS
At the end of the session
the trainees are able to…
1. Recall past lessons
2. Provide correct answers
to given questions and
3. Observe silence during
the quiz.

2. human plants and
animals.
materials and equipment to
be of food grade quality.
procedure.
C. Presenting
examples/instances of the
new lesson (Motivation)
Examples of synthetic
chemical free raw
materials
Brainstorming on the word
“FOOD GRADE” quality.
Learn and do the action
song “ Sampung mga
Daliri”.
“Mag-isip-isip ng isa,
dalawa, tatlo”
D. Discussing new concepts
and practicing new skills # 1
(Presentation of the new
lesson)
what are the factors to
consider in the selection
of synthetic chemical
free materials?
What are the tools,
materials and equipment we
use in the preparation of
concoctions?
Identify personal hygiene
according to OHS
procedure.
Directions:
Give the correct letter of
the correct answer.
Write Your Answers On A
I/2 Piece Of Pad Paper.
E. Discussing new concepts
and practicing new skills # 2
(GROUP ACTIVITY OR
DEMONSTRATION BY
STUDENTS)
Group students to 7, 4
members per group.
Draw lots on the raw
materials needed on
each concoction. Each
group get the needed
raw materials from the
table
How do we handle these
tools, materials and
equipment before, during
and after using?
Group class into 3 to role
play on the handling of
tools, materials and
equipment before, during
and after using. Prepare in
15 minutes
Group class into 3 to
illustrate, dramatize and
compose a song on
personal hygiene according
to OHS procedure. Practice
in 10 minutes.
Questions: Multiple
choice.
1 to 30
F.DEVELOPING
MASTERY/LEADS TO
FORMATIVE
ASSESSMENT(PRESENTATION
OF WORK OR RE-
DEMONSTRATION BY
STUDENTS)
Group game, chart with 8
columns then each
column will be labelled
with the different
concoctions and each
group will write specific
raw materials needed in
their concoctions
Presentations of groups 3 to
5 minutes each.
Rubrics for the evaluation.
Cooperation-------25%
Appropriateness -30%
Content--------------30%
Timeliness-----------15%
TOTAL----------------100%
Presentation of groups is
not more than 3 minutes
each.
Rubrics:
Appropriateness -40%
Content--------------30%
Participation--------20%
Time------------------10%
TOTAL --------------100%
Checking of answers.
G. FINDING PRACTICAL
APPLICATION
Actual collection of raw
materials from the
locality
Apply the proper handling of
each of the tool, materials
and equipment before,
during and after use in
processing concoctions.
Demonstrate the proper
washing of hands regarding
personal hygiene according
to OHS procedure.
All wrong answers will be
emphasized and re discuss
the important points.

3. h. Making generalization and
abstractions about the lesson
(generalization)
Raw materials are
synthetic chemical free
when they are naturally
grown and process
without the addition and
contamination of
synthetic chemicals
Each performer must value
and practice cleanliness and
non- contamination of tools
materials and equipment to
be of food grade quality to
achieve the success of
producing concoctions and
extracts.
What are the benefits of
observing proper personal
hygiene according to OHS?
In the preparation of
various concoctions
cleanliness, sanitizing and
security of work and
storage areas are
necessary. Chemical free
raw materials are strictly
observed to be
implemented for the
authenticity of the
productions. Operators/
manufacturers are obliged
to be hygienic.
I. Evaluating Learning
(evaluation)
Written quiz: What are
the factors to consider in
the selection of synthetic
chemical free materials
Display tools, materials and
equipment. Each trainee will
evaluate each display by
writing C for clean and UC
for not clean
State 5 benefits when you
observe proper personal
hygiene based on OHS
procedures.
J. Additional Activities for
application or remediation
(Enrichment
Activity/Assignment)
Write a self-reflection on
the use of synthetic
chemical free raw
materials.
Advance reading on the next
lesson on observing
personal hygiene according
to OHS procedure.
Make a portfolio on
personal hygiene based on
OHS procedures. Cut
images from old magazines
and newspaper. Label each
images.
Prepare for PPE’s, raw
materials, and your
containers required for all
the concoctions.
Week 2
Topic: 1.11. Clean and free
from synthetic chemicals
Day 1
1.14 Prepare raw
Day 2
1.14 Prepare raw
Day 3
1.14 Prepare raw
Day 4.
1.14 Prepare raw

4. raw materials materials according to
industry practice.
materials according to
industry practice.
materials according to
industry practice.
materials according to
industry practice.
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
(Review)
Why do we observe
personal hygiene before,
during and even after
preparation of
concoctions?
Check on the
assignments. See to it that
all plants brought are fast
growing plants.
Let us differentiate plants
from fruits. Group class
into 2. One group for
plants and the other group
for fruits.
What pesticides do you
use on your plants?
B. Establishing a purpose of
the lesson (Presentation of
Objectives)
At the end of the session
the trainees are able to…
1. Identify the right kinds
of raw materials needed
in producing
concoctions;
2.Collect required raw
materials needed;
3.Show patience during
the collection.
At the end of the session
the trainees are able to…
1. Name the fast growing
plants they brought for
the preparation of
Fermented Plant Juice;
2. Accurately chop,
measure and mix all
needed materials for the
fermentation of FPJ.
3. Observe cleanliness
before, during and after
the work.
At the end of the session
the trainees are able to…
1. Describe fruits and
plants;
2. Choose the best fruit for
the preparation of
Fermented Fruit Juice;
3. Share the importance of
using ripe fruits in the
preparation of FFJ.
At the end of the session
the trainees are able to…
1. Give examples of
synthetic pesticides and
organic pesticides;
2. Explain the benefits we
derive from organic
pesticides and
3. Show health
consciousness especially
on the food we take in.
C. Presenting
examples/instances of the
new lesson (Motivation)
Present finished product
of the different
concoctions.
What raw materials are
used in the preparation
of these concoctions?
Teacher will present the
rubrics to be used for
scoring for the activity.
Task sheet is presented.
Who wants to eat sweet
fruits?
How do we make our fruits
tastes sweet or better?
We want to get away
from pesticides because it
destroys our health.
Can we make our own
pesticides out of organic
products?
D. Discussing new concepts
and practicing new skills # 1
(Presentation of the new
lesson)
Natural Growth
Enhancer-FPJ or
Fermented Plant Juice
requires at least 3 kinds
of fast growing plants.
Teacher demonstrate the
whole process.
Today we will be making
FFJ or Fermented Fruit
Juice, this is a concoction
made out of ripe fruits that
enhances the tastes of our
fruit products.
The raw materials;
What are the things that
are around us that we can
make as organic
pesticides?
What is all about Oriental
Herbal nutrient?
How do we make or

5. The procedures; and the
uses and application of FFJ.
Demonstration on the
process.
process it?
How do we use the
concoction?
E. Discussing new concepts
and practicing new skills # 2
(GROUP ACTIVITY OR
DEMONSTRATION BY
STUDENTS)
What are the plants
needed in the
preparation of FPJ?
Group Activity: Write on
manila paper or board.
Enumerate as many as
you can all fast growing
plants found in the
locality.
Learners will now do the
activity by group first.
Procedures is followed
properly as indicated in
their task sheet.
What are the fruits you
have that can be used in
the preparation?
Set your areas and
materials and start your
activity. Questions are
always accepted while
doing the activity.
Teacher will supervise the
on going activity.
Remind students of their
task sheets.
What kind of OHN you
would prepare for your
animals? Plants?
Making of Project Plan on
OHN Preparation
F.DEVELOPING
MASTERY/LEADS TO
FORMATIVE
ASSESSMENT(PRESENTATION
OF WORK OR RE-
DEMONSTRATION BY
STUDENTS)
Let us see if all
enumerated plants are
fast growing.
The groups will re-
shuffle in checking.
Check all fast growing
plants and cross out the
non- fast growing plants.
Individual preparation of
FPJ with task sheets
Presentation of FFJ. Each
group or individual will
reason out why he/she
used such kind of fruit for
his/her FFJ. Comments are
accepted.
Presentation of Project
Plans with Budgets by
group.
G. FINDING PRACTICAL
APPLICATION
At home, try to look for
these kinds of plants
ready for your
concoction preparation
All prepared FPJ’s will be
placed in one
corner(table).
Do you find sour fruits
around or in your own
home backyards? Now,
what will you do?
Can you make your own
OHN at home?
H. MAKING GENERALIZATION
AND ABSTRACTIONS ABOUT
THE LESSON
(GENERALIZATION)
Fast growing plants
enhances the growth of
our plants when
fermented and sprayed
The preparation of FPJ
requires personal hygiene
and cleanliness must be
observed.
FFJ enhances the tastes of
fruits. It makes fruit of
plants tastes better.
In the preparation of
OHN, it requires herbal
and botanical plants
which includes liquor or
beer. We needed some

6. to our plants. budget for that.
I. Evaluating Learning
(evaluation)
In a ¼ piece of paper List
at least 10 fast growing
plants needed in the
fermentation of Plant
Juices.
Performance Criteria
Check List #1
½ pc of paper
1.Describe a fruit.
2.Why do we use ripe
fruits for the preparation
of FFJ?
Why do we make OHN?
J. Additional Activities for
application or remediation
(Enrichment
Activity/Assignment)
Bring fresh plants
tomorrow for your FPJ
preparation.
For unfinished tasks,
come during free time
and finish your outputs.
Bring ripe fruits of
vegetables, fruit trees,
together with brown
sugar or molasses and
your PPE, and all
materials for the
preparation of FFJ
List all your needed
materials and assign your
group mates to bring or
purchase ready for next
Mondays activity.
Week 3
Topic:
Producing Organic
Concoctions and Extracts
Day 1
3.1. Concoctions are
contained in sanitized
bottles and containers.
Day 2
3.2. Label and tag
packaged concoctions
accordance with
Day 3
3.3Store package
concoctions following
the organic practices
Day 4
3.4 Record production of
concoctions based on
industry practice.

7. enterprise practice.
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
(Review)
Review the lesson on
observing personal
hygiene according to OHS
procedure.
Review the lesson on
safe keeping concoctions
in sanitized bottles and
containers.
B. Establishing a purpose of
the lesson (Presentation of
Objectives)
At the end of the session
the trainees are able to…
1. Kept concoctions in
sanitized bottles and
containers.
2. Apply hygienic
practices in keeping
concoctions in sanitized
bottles and containers.
3. Implement the
hygienic practices in
keeping concoctions in
sanitized bottles and
containers.
At the end of the session
the trainees are able to…
1. Identify the contents
of the labels and tags
needed.
2. Design appropriate
labels and tags.
3. Put the labels and
tags packaged
concoctions accordance
with enterprise practice.
At the end of the session
the trainees are able to…
1. Discuss appropriate
storage areas for
concoctions;
2. RE-Clean areas to be
used as storage;
3. Confident enough to
the security of the area
and the concoction.
At the end of the session the
trainees are able to…
1. Identify the records
needed in concoction;
2.Record concoctions
accurately;
3. Appreciate the
importance of recording.
C. Presenting
examples/instances of the
new lesson (Motivation)
Present the sanitized
bottles and containers
for keeping concoctions.
Ask about their
observation.
Present empty containers
with readable labels.
What can you say about
the labels.
Who experienced
keeping food just on the
table and found out that
the food is not already
there because of rodents
or animals or even man?
Show a sample of recording.
D. Discussing new concepts
and practicing new skills # 1
(Presentation of the new
lesson)
Discuss the importance
and practices of keeping
concoctions in sanitized
bottles and containers.
What are the contents of
the labels?
Name of product, name
of manufacturer,
manufacturing date,
expiration date, dosage
of application, use of the
concoction.
Likewise in storing our
concoctions, we have to
use a safety place. Let us
check our storage.
Discuss the specific columns
to be filled up in the record.
(Production Record)

8. E. Discussing new concepts
and practicing new skills # 2
(GROUP ACTIVITY OR
DEMONSTRATION BY
STUDENTS)
Group the class into 3
with 8 members. Each
group assigned their
leaders to join the draw
lots. Each number have
each written instructions
of the task to be done.
Discuss with your group
and gather ideas, choose
your group presenter.
1- The importance and
practices of keeping
concoctions in sanitized
bottles and containers.
2. The benefits of
keeping concoctions in
sanitized bottles and
containers.
3. The result of keeping
concoctions in sanitized
bottles and containers.
Group the class into 8.
Each group will design
labels and tags suitable
to the name of the
product. Labels and tags
must have contained all
information regarding
the products as
mentioned earlier during
the discussion.
What can you say? Is this
storage safe and clean
for your concoctions?
Make the area safe by
checking all corners and
fix any fixable parts
before storing their
concoctions.
Activity: Students will now
try to record their
production.
F.DEVELOPING
MASTERY/LEADS TO
FORMATIVE
ASSESSMENT(PRESENTATION
OF WORK OR RE-
DEMONSTRATION BY
STUDENTS)
The presenter of each
group will report their
gathered data in 3-5
minutes each.
Rubrics:
Content ----------- 40%
Appropriateness-35%
Participation -----15%
Time ---------------10%
TOTAL ------------100%
Each will be given an
hour to do the activity.
Task sheet will be given:
Prepared are the
materials to be used in
the preparation of labels
and tags for the
concoctions.
Final touch of the record
after checking.
G. FINDING PRACTICAL
APPLICATION
Demonstrate the proper
safe keeping of
You have to be sure also
of the safety and security
Where else can we apply
recording?

9. concoctions in sanitized
bottles and containers.
of your concoctions at
home.
H. MAKING GENERALIZATION
AND ABSTRACTIONS ABOUT
THE LESSON
(GENERALIZATION)
What are the benefits
acquired when we keep
the concoctions in
sanitized bottles and
containers?
What are the important
information contained in
the label?
Safety and security of
your concoction is based
on your storage security
and safety.
Recording is a very
important tool to determine
the next production.
I. Evaluating Learning
(evaluation)
Identify 5 terms used in
safe keeping of
concoctions in sanitized
bottles and containers.
Performance Criteria
Checklist (PCC).
Check the storage area. Essay:How important is
recording?
J. Additional Activities for
application or remediation
(Enrichment
Activity/Assignment)
Bring 3 bottles and
containers for
concoctions’ keeping.
Record keeping Prepare your record book
for your concoctions.
Complete your unfinished
production record.