This document outlines a session plan for a course on organic agriculture production focusing on the unit of competency of producing various concoctions and extracts. The plan covers 5 learning outcomes: identifying types of concoctions, their uses and benefits, tools for preparation, procedures for making different concoctions, and principles of 5S and 3Rs. Learning activities include lectures, demonstrations, practice, self-checks and written/performance assessments to enhance participants' knowledge, skills, and attitudes in producing various organic concoctions and extracts according to industry standards.

1. 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

2. Learning
Content
Methods Presentation Practice Feedback Resources Time
1. Types of
concoctions
 Modular/
Self
Paced
 Lecture
Read information
sheet no 4.1-1
“Types of
concoctions”
 Trainees respond to
the questions being
thrown by the
trainer about
identify the types of
concoctions
Answer self check
no.4.1-1
Answer questions
orally related to
the types of
concoctions
Compare
answer to
answer key
no.4.1-1
Giving
comments and
feedback
Copy of
CBLM
“Competency
based
learning
material
Hard copy of
various
concoctions
30
mins.
30
mins.
2. Uses/benefits
of concoctions
 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 to
answer key
no.4.1-2
Giving
comments and
feedback
Copy of
CBLM
“Competency
based
learning
material
Hard copy of
concoctions
30
mins.
30
mins
.

3. 3. Tools, Materials
and Equipment in
the Preparation of
Concoctions
 Modular/
Self
paced
 Lecture
Read information
sheet no 4.1-3
 Trainees respond to
the questions being
thrown by the
trainer about tools,
materials in the
preparation of
concoctions.
Answer self check
no.4.1-3
Let all the trainees
identify and know
the uses of
different tools,
materials and
equipment in the
preparation of
concoctions
Compare
answer to
answer key
no.4.1-3
Giving
approval,
comment and
feedback
Copy of
CBLM
“Competency
based
learning
material
Tools use in
preparing
concoctions
30
mins.
30
mins.
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
Read information
sheet no 4.1-4
 Trainer demonstrates
first on how to
perform the various
concoctions then
trainees perform the
same procedures.
Answer self check
no.4.1-4
Perform task sheet
4.1-4
Procedure in
preparing various
concoctions.
Compare
answer to
answer key
no.4.1-4
Check
performance
With
performance
checklist
Copy of
CBLM
“Competency
based
learning
material
Hard copy
in preparing
various
concoctions
30
mins.
1hr.

4. 5. Principles of 5S
and 3Rs
 Modular/
Self
paced
 Written
exam.
Read information
sheet no 4.1-5
 Trainer provides
questions to be
answered.
Answer self check
no.4.1-5
 Answer all the
given questions.
Compare
answer to
answer key
no.4.1-5
Check answers
based on given
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. TEACHER’S 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:
KRISTEL B. ACORDON