1. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
SESSION PLAN
Sector: AGRICULTURE AND FISHERY SECTOR
Qualification Title: ORGANIC AGRICULTURE PRODUCTION NCII
Unit of Competency: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Learning Outcomes:
L.O 1: Prepare for the production of various concoctions
L.O 2: Process concoctions
L.O 3: Package concoctions
A. INTRODUCTION:
This module covers the knowledge, skills, and attitude required to produce organic concoctions and extracts for owned farm consumption and not for
commercial purposes or selling.
B. LEARNING ACTIVITIES
L.O. 4.1: Prepare for the production of various concoctions
Learning Content Methods Presentation Practice Feedback Resources Time
1. Work and storage
preparation
Modular,
Individualized
Learning
Method
Read Information Sheet
4.1.-1 on
Work and storage
preparation
Answer Self Check
4.1-1 on Work and
storage
preparation
Answer pen and
Compare the
answer to answer
key 4.1-1
Check, compare,
CBLM on
Work and storage
preparation
E-MEDIA on
30
mins
2. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
Participatory
Lecture-Discussion
Listen and interact with the
trainer while viewing the
powerpoint
presentation on Work and
storage preparation
paper test and identify
misconceptions
about the answer
to answer key
Work and storage
preparation 45 min
Practical
Demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
work and storage
preparation
Perform Task
Sheet 4.1-1 on
“Prepare work and
storage area”
Evaluate own
performance using
performance
criteria checklist
Materials and
equipment to be
used in this
demonstration
1 hour
2. Preparation of raw
materials
Modular,
Self-paced
Learning
Method
Read information sheet
4.1-2 on the Preparation of
raw materials
Answer self-check
4.1-2 on the
preparation of raw
materials
Compare
answer to answer
key 4.1-2 on the
preparation of raw
materials
CBLM on
Preparation of raw
materials
30 min
Participatory
Lecture-Discussion
Listen and interact with the
trainer while viewing the
powerpoint
presentation on the
Preparation of raw
materials
Answer
Pen and paper
test
Check, compare,
and identify
misconceptions
about the answer
to answer key
E-MEDIA on
Preparation of raw
materials
45 min
Practical
Demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
Preparation of raw
materials
Perform Task
Sheet 4.1-2 on
“Prepare raw
materials”
Evaluate own
performance using
performance
criteria checklist
Materials and
equipment to be
used in this
demonstration
1.5
hour
3. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
3. Tools, materials, and
equipment preparation
Modular,
Self-paced
Learning
Method
Read information sheet
4.1-3 on
the Tools, materials, and
equipment preparation
Answer self-check
4.1-3
Compare
answer to answer
key 4.1-3 on Tools,
materials, and
equipment
preparation
CBLM on
the Tools,
materials, and
equipment
preparation
30 min
Participatory
Lecture-Discussion
Listen and interact with the
trainer while viewing the
powerpoint
presentation on the Tools,
materials, and equipment
preparation
Answer
Pen and paper
test
Check, compare,
and identify
misconceptions
about the answer
to answer key
E-MEDIA on
Tools, materials,
and equipment
preparation
45 min
Practical
Demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
Tools, materials, and
equipment preparation
Perform Task
Sheet 4.1-3 on
“Prepare tools,
materials and
equipment”
Evaluate own
performance using
performance
criteria checklist
Materials and
equipment to be
used in this
demonstration
1 hour
4. Work Occupational
Health and Safety
Procedures
Modular,
Self-paced
Learning
Method
Read information sheet
4.1-4 on
Work Occupational Health
and Safety Procedures
Answer self-check
4.1-4
Compare
answer to answer
key 4.1-4 on Work
Occupational
Health and Safety
Procedures
CBLM on
Work Occupational
Health and Safety
Procedures
30 min
4. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
Participatory
Lecture-Discussion
Listen and interact with the
trainer while viewing the
powerpoint
presentation on the Tools,
materials, and equipment
preparation
Answer
Pen and paper
test
Check, compare,
and identify
misconceptions
about the answer
to answer key
E-MEDIA on
Tools, materials,
and equipment
preparation
45 min
Practical
Demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
Work Occupational Health
and Safety Procedures in
preparing for the
production of various
concoctions
Perform Job Sheet
4.1-1 on “Conduct
of role-play in the
various
preparations for
the production of
the different
concoctions
showing work
Occupational
Health and Safety
Procedures “
Evaluate own
performance using
performance
criteria
checklist
Materials and
equipment to be
used in this
demonstration
1
hour
LO 4.2: Process concoctions
1. Preparation of raw
materials in accordance
with enterprise
practice
Modular,
Self-paced
Learning
Method
Read information sheet
4.2-1 on
Preparation of raw
materials in accordance
with enterprise practice
Answer self-check
4.2-1
Compare
answer to answer
key 4.2-1 on
Preparation of raw
materials in
accordance with
enterprise practice
CBLM on
Preparation of raw
materials in
accordance with
enterprise practice
20 min
5. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
Participatory
Lecture-Discussion
Listen and interact with the
trainer while viewing the
powerpoint
presentation on the
Preparation of raw
materials in accordance
with enterprise practice
Answer
Pen and paper
test
Check, compare,
and identify
misconceptions
about the answer
to answer key
E-MEDIA on
Preparation of raw
materials in
accordance with
enterprise practice
45 min
Practical
Demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
Preparation of raw
materials in accordance
with enterprise practice
Perform Task
Sheet 4.2-1 on
“Prepare raw
materials following
enterprises
practice”
Evaluate own
performance using
performance
criteria checklist
Materials and
equipment to be
used in this
demonstration
1.5
hour
2. Organic
fermentation
procedure and
practices of various
concoctions
Modular,
Self-paced
Learning
Method
Read information sheet
4.2-2 on
Organic fermentation
procedure and practices of
various concoctions
Answer self-check
4.2-2
Compare
answer to answer
key 4.2-2 on
Organic
fermentation
procedure and
practices of various
concoctions
CBLM on
Organic
fermentation
procedure and
practices of
various
concoctions
30 min
Participatory
Lecture-Discussion
Listen and interact with the
trainer while viewing the
powerpoint
presentation on Organic
fermentation procedure
and practices of various
concoctions
Answer
Pen and paper
test
Check, compare,
and identify
misconceptions
about the answer
to answer key
E-MEDIA on
Organic
fermentation
procedure and
practices of
various
concoctions
45 min
6. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
Practical
Demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
Organic fermentation
procedure and practices of
various concoctions
Perform Job Sheet
4.2-2 on “Produce
and process
various fermented
organic
concoctions”
Evaluate own
performance using
performance
criteria checklist
Materials and
equipment to be
used in this
demonstration
2
hours
3. Proper harvesting
procedure and
practices of various
organic concoctions
Modular/
Individualized
Learning
Method
Read information sheet
4.2-3 on Proper harvesting
procedure and practices of
various organic
concoctions
Answer self-check
4.2-3 on Proper
harvesting
procedure and
practices of
various organic
concoctions
Compare the
answer to answer
key 4.2-3 on
Proper harvesting
procedure and
practices of various
organic
concoctions
CBLM Proper
harvesting
procedure and
practices of
various organic
concoctions
15 min
Participatory
Lecture-Discussion
Listen and interact with the
trainer while viewing the
powerpoint
presentation on Proper
harvesting procedure and
practices of various organic
concoctions
Answer
Pen and paper
test
Check, compare,
and identify
misconceptions
about the answer
to answer key
E-MEDIA on
Proper harvesting
procedure and
practices of
various organic
concoctions
45 min
Practical
Demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
Proper harvesting
procedure and practices of
various organic
concoctions
Perform Job Sheet
4.2-3 on
“Harvest various
organic
concoctions
properly”
Evaluate own
performance using
performance
criteria checklist
Materials and
equipment to be
used in this
demonstration
2
hours
7. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
LO 4.3: Package concoctions
1. Enterprise practices
on containing, labeling,
and tagging various
concoctions
Modular/
Individualized
Learning
Method
Read information sheet
4.3-1 on Enterprise
practices on containing,
labeling, and tagging
various concoctions
Answer self-check
4.3-1 on
Enterprise
practices on
containing,
labeling, and
tagging various
concoctions
Compare answer to
answer key 4.3-1
on Enterprise
practices on
containing,
labeling, and
tagging various
concoctions
CBLM on
Enterprise
practices on
containing,
labeling, and
tagging various
concoctions
20 min
Participatory
Lecture-Discussion
Listen and interact with the
trainer while viewing the
powerpoint
presentation on Enterprise
practices on containing,
labeling, and tagging
various concoctions
Answer
Pen and paper
test
Check, compare,
and identify
misconceptions
about the answer
to answer key
E-MEDIA on
Enterprise
practices on
containing,
labeling, and
tagging various
concoctions
45 min
Practical
demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
Enterprise practices of
containing, labeling, and
tagging various
concoctions
Perform job sheet
4.3-1 on
“Pack/package the
harvested various
organic
concoctions”
Evaluate
Performance using
performance
criteria
checklist
Materials and
equipment to be
used in this
demonstration
1 hour
2. Organic storing
practices of packaged
various concoctions
Modular/
Individualized
Learning
Method
Read information sheet
4.3-2 on Organic storing
practices of packaged
various concoctions
Answer self-check
4.3-2 on Organic
storing practices
of packaged
various
concoctions
Compare answer to
answer key 4.3-2
on Organic storing
practices of
packaged various
concoctions
CBLM on Organic
storing practices of
packaged various
concoctions
15 min
Participatory
Lecture-Discussion
Listen and interact with the
trainer while viewing the
Answer
Pen and paper
Check, compare,
and identify
E-MEDIA on
Organic storing
45 min
8. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
powerpoint
presentation on Organic
storing practices of
packaged various
concoctions
test misconceptions
about the answer
to answer key
practices of
packaged various
concoctions
Practical
demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
Organic storing practices
of packaged various
concoctions
Perform job sheet
4.3-2 on
“Store the packed
various organic
concoctions “
Evaluate
Performance using
performance
criteria
checklist
Materials and
equipment to be
used in this
demonstration
1 hour
3. Recording produced
concoctions using
enterprise procedures
Modular/
Individualized
Learning
Method
Read information sheet
4.3-3 on
Recording produced
concoctions using
enterprise procedures
Answer self-check
4.3-3 on
Recording
produced
concoctions using
enterprise
procedures
Compare the
answer to answer
key 4.3-3 on
Recording
produced
concoctions using
enterprise
procedures
CBLM on
Recording
produced
concoctions using
enterprise
procedures
10
min
Participatory
Lecture-Discussion
Listen and interact to the
trainer’s discussion using
PowerPoint presentation
on Recording produced
concoctions using
enterprise procedures
Answer Oral
Questioning
Check your answer
by listening to the
trainer’s
comments/feedbac
k
E-MEDIA on
Recording
produced
concoctions using
enterprise
procedures
45 min
Practical
Demonstration
Observe to trainer’s
demonstration and listen
to the trainer’s discussion
and oral instruction on the
Recording produced
concoctions using
Perform Task
Sheet 4.3-3 on
“Record the
produced
concoctions using
enterprise
Evaluate own
performance using
performance
criteria checklist
Materials and
equipment to be
used in this
demonstration
1 hour
9. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
enterprise procedures procedures”
10. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
C. ASSESSMENT PLAN
At the end of the module, students, should be able to take the summative assessment with the following type of TESTS:
For LO1
1. Written Test
2. Direct Observation
3. Interview
4. Demonstration with questioning
For LO2,
1. Written Test
2. Direct Observation
3. Observation / Interview
4. Demonstration with questioning
For LO3,
1. Written Test
2. Direct Observation
3. Observation / Interview
4. Demonstration with questioning
Performance Test: At the end of the first module the students should be able to perform the following tasks:
For LO1
1. Demonstrate / Simulate the proper procedures in the work and storage preparation of producing organic concoctions and extracts.
2. Demonstrate / Simulate proper procedures in preparing raw materials, tools, and equipment for producing organic concoctions and
extracts.
3. Practice proper use of appropriate tools, proper mensuration and calculations, and calibration of measuring instruments.
4. Demonstrate / Simulate skills in preparation of reports and record keeping
5. Practice oral and written communication skills.
11. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
6. Practice Occupational Health and Safety Procedures in every task.
For LO2
1. Demonstrate / Simulate the proper preparation of raw materials according to enterprise standards.
2. Demonstrate / Simulate the proper fermenting procedures and practices of various organic concoctions and extracts.
3. Demonstrate / Simulate the proper harvesting procedures and practices of various organic concoctions and extracts.
4. Practice proper use of appropriate tools, proper mensuration and calculations, and calibration of measuring instruments.
5. Demonstrate / Simulate skills in preparation of reports and record keeping.
6. Practice oral and written communication skills.
7. Practice Occupational Health and Safety Procedures in every task.
For LO3
1. Demonstrate / Simulate the proper containing, labeling, and tagging of produced organic concoctions and extracts according to
enterprise standards.
2. Demonstrate / Simulate the proper storing procedures and practices of various organic concoctions and extracts.
3. Demonstrate / Simulate the proper recording procedures and practices of packaged and produced various organic concoctions and
extracts.
4. Practice proper use of appropriate tools, proper mensuration and calculations, and calibration of measuring instruments.
5. Demonstrate / Simulate skills in preparation of reports and record keeping.
6. Practice oral and written communication skills.
7. Practice Occupational Health and Safety Procedures in every task.
12. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
13. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Understanding and practicing the topics in this session are but two separate things to master at once. However, this session needs to understand the
content first before actually doing the desired outcome. Aside from the fact that the needed evidence of learning lies on the actual performance of the
topics, as a trainer the dilemma lies in the availability of the resources or the financial capabilities of the trainee to provide it if it is available. Trainer’s
resourcefulness as well as strategy in making sure that the trainees can target the desired competency is being tested not only in this session but in
the whole course. Thus, it is imperative that the trainer is well-versed and capable of making each task simple and feasible.
Being competent in this session is very important meanwhile encouraging trainees to apply the competencies in their house and workplace is more
essential. To ensure this, trainers must impart the right attitude especially the attitude of being pro- “organic” and being persistent in producing organic
concoctions and extracts for owned farm consumption and not for commercial purposes or selling.
14. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
15. KTLA
Trainer’s Methodology Level I Date Developed:
August 21, 2023
Date Revised:
Document No. NTTA-TM1-07
Issued by:
NTTA Page __ of __
ORGANIC AGRICULTURE
PRODUCTION NCII
Developed by:
GELLI N. PAJE
Revision # 01
