R&R Agricultural Farm

Barangay Geragaan, Calbayog City

INSTITUTIONAL
COMPETENCY
ASSESSMENT TOOLS
(ICAT)

ORGANIC AGRICULTURE PRODUCTION NC II

Qualification
 EVIDENCE PLAN

TRAINEE’S NAME VIRGILO CORTAN

FACILITATOR’S ARCHIMEDES N. FABILLAR

NAME

QUALIFICATION ORGANIC AGRICULTURE PRODUCTION NC II

UNIT OF
COMPETENCY PRODUCE ORGANIC CONCOCTIONS
COVERED
Ways in which evidence will be collected:

Oral Questioning
Demonstration
Written Exam
[tick the column]

The evidence must show that the candidate…

1. Work and storage areas are cleaned, sanitized
and secured.   
2. Raw materials used are cleaned and freed from
synthetic chemicals   
3. Tools, materials and equipment used are
cleaned, freed from contaminations and must   
be of “food grade” quality
4. Personal hygiene are observed according to
OHS procedures.   
5. Raw materials are prepared in accordance
with enterprise practice.   
6. Fermentation period is set based on
enterprise practice.   
7. Various concoctions are fermented following
to organic practices.   
8. Concoctions are harvested based on
fermentation period of the concoction.   
9. Concoctions are contained in sanitized bottles
and containers.   
10. Packaged concoctions are labeled and tagged in
accordance with enterprise practice.   
11. Packaged concoctions are stored in appropriate
place and temperature following organic   
practices.
12. Production of concoctions are recorded using
enterprise procedures.   
 TABLE OF SPECIFICATION

AGRICULTURE PRODUCTION NC II
Qualification

Produce Organic Concoctions

Unit of Competency
% of
Higher Levels
Nominal class Number Lower Levels
Application/
Learning Content Duration time for of Test Recall/
Evaluation/
(hrs) the Items Comprehension
Synthesis
content
  12 100% 20    
Identification and
Collection of the
Right Kind of Raw
1 .40% 8 8 0
Materials in
Producing
Concoction
Concept of
Fermentation 5 .30% 6 0 6

Methods in
preparing and
harvesting various 6 .30% 6 0 6
concoctions

TOTAL 20 8 12

Prepared by: Approved by:

REYNALDO C. ANIBAN 12-Apr-18 ROSE N. GETIGAN 12-Apr-18

Trainer's Name &
Signature Date Name and Signature Date
 Written Exams

TRAINEE’S NAME Rose N. Getigan

FACILITATOR’S REYNALDO C. ANIBAN

NAME

QUALIFICATION ORGANIC AGRICULTURE PRODUCTION NC II

UNIT OF
COMPETENCY PRODUCE VARIOUS CONCOCTIONS
COVERED
Specific Instruction for the Candidate
Answer the following questions in the answer sheet that will be provided by
your trainer.

General Instruction:
Test I. Multiple Choice Questions
Instruction: Read the question carefully and select the best answer. Write
only the letter at the space provided.
________1. What do you call those bio-organic inputs these micro-organisms
are found in our environment?
a. FPJ
b. IMO
c. FFJ
d. KAA

________2. These are juices produced from selected plants parts.

a. IMO
b. FFJ
c. LABS
d. FPJ

________3. It is the bio- organic inputs that came from sprouts and baby
fruits with high hormone concentration full grown fruits, flower abundant in
honey, and any plant with strong vigor.
a. FPJ
b. FFJ
c. LABS
d. FAA

________4. Which of the following bio- organic inputs that utilizes from the
fish gills, small fishes and even whole body parts of fish __________ ?
a. LABS
b. OHN
c. CalPhos
d. none of the above
________5. It converts waste into organic matter and basic minerals.
a. LABS
b. FAA
c. OHN
d. IMO

________6. Bio-organic inputs that are good source of nitrogen crop plants.
a. IMO
b. FAA
c. FFJ
d. none the above

________7. It contains plants growth hormones and micronutrients that

stimulate the growth of beneficial microorganisms.
a. NIA
b. LABS
c. FFJ
d. FPJ

_______8. What do you mean by LABS?

a. Lactic Acid Serum
b. Lactic Acid Bacteria Serum
c. Land Amino Bacteria Serum
d. none of the above

_______9. How do you call the bio-organic inputs that are nitrogen fixing?
a. NIA
b. FPJ
c. LABS
d. FAA

_______10. Which of the following bio-organic inputs that can reduce

flowering, prevents overgrowth, increase calcium factor in roots?
a. NIA
b. OHN
c. CalPhos
d. FAA

Test II. True or False: INTRUCTIONS.

Write T if the statement is true and write F if the statement is false
And underline the incorrect word. Write the answer before the number.

________1. Fermented plant juice is fermented extract of the plants’ blood and
chlorophylls.
________2. FFJ Increases plant nutrition through leaves and roots with
potassium factors.
________3. LABS convert waste into organic matter and basic minerals.
________4. FFJ contains plants growth hormones and micronutrients that
stimulate the growth of beneficial microorganisms.
________5. FPJ helps develop the immune system of your plant and animals.

Test III. Matching Type

Instruction/s:

Match the word Column A to Column B

A B

1. FFJ- (Fermented Fruit Juice) a. induce flowering, prevent

overgrowth, increase calcium
factor in roots and leaves.
2. CaPO4 b. used more during the flowering
and fruiting stage.
3. OHN – (Oriental Herbal Nutrients) c. It is use throughout the early,
vegetative and change over and
fruiting stages.
4. LABS – (Lactic Bacteria Serum) d. Utilizes the fish trash like gills
small fishes and even whole
body parts of fish

5. FAA – (Fish Amino Acid) e. It converts waste into organic

matter and basic minerals

Candidate’s
Date:
signature:

Assessor’s signature: Date:

 Answer Key

Test I.
1. B
2. D
3. B
4. D
5. A
6. D
7. A
8. B
9. B
10.C

Test II.
1. T
2. T
3. T
4. F Beneficial microorganisms
5. F Immune system

Test III.
1. B
2. A
3. C
4. E
5. D

PERFORMANCE TEST
TRAINEE’S NAME Rose N. Getigan

FACILITATOR’S REYNALDO C. ANIBAN

NAME

QUALIFICATION ORGANIC AGRICULTURE PRODUCTION NC II

UNIT OF
COMPETENCY PRODUCE VARIOUS CONCOCTIONS
COVERED
Specific Instruction for the Candidate

Given the necessary tools, supplies and materials, you should be able to Perform
Fermented Plant Juice following the standard operating procedure for the
fermentation within 30 minutes.

General Instruction: Proceed to the assessment / activity area once your name is
called by the facilitator for your performance test through a selling demonstration.
1. Select and use any green colored leaves. Fresh, juicy succulent leaves are
best.
2. Collect before sunrise. Avoid collecting after excessive rain. Quickly snap
the growing points of the plants.
3. Do not wash the material.
4. Chop 2 kilo plants and mix 1 kilo of crude sugar in a large basin.
5. Place in a clay jar or plastic container.
6. Put a rock on top for the ¼ of the contents to settle at the bottom.
7. Wait for 5 hours and remove the rock and cover the jar with a clean sheet
of paper and tie with a string.
8. Put the jar/plastic container in a cool and shaded place. Fermentation will
be complete in 7 days.
9. Strain and transfer in a clean container. Drain the liquid and press in a
plastic or glass bottles. (Always leave about 1/3 of bottle empty so IMO to
breath).

Trainee’s signature: Date:

Facilitator’s signature: Date:

 Assessment Criteria Checklist

CRITERIA YES NO
Select and use any green colored leaves. Fresh, juicy
succulent leaves are best.
Collect before sunrise. Avoid collecting after excessive
rain. Quickly snap the growing points of the plants.
Do not wash the material.

Chop 2 kilo plants and mix 1 kilo of crude sugar in a

large basin.
Place in a clay jar or plastic container.

Put a rock on top for the ¼ of the contents to settle at

the bottom.
Wait for 5 hours and remove the rock and cover the jar
with a clean sheet of paper and tie with a string.
Put the jar/plastic container in a cool and shaded
place. Fermentation will be complete in 7 days.
Strain and transfer in a clean container. Drain the
liquid and press in a plastic or glass bottles. (Always
leave about 1/3 of bottle empty so IMO to breath).

Trainee’s signature: Date:

Facilitator’s signature: Date:

 QUESTIONING TOOL

TRAINEE’S NAME Rose N. Getigan

FACILITATOR’S REYNALDO C. ANIBAN

NAME

QUALIFICATION ORGANIC AGRICULTURE PRODUCTION NC II

UNIT OF
COMPETENCY PRODUCE VARIOUS CONCOCTIONS
COVERED

Questions to probe the candidate’s underpinning Satisfactory

knowledge response

Extension/Reflection Questions Yes No

1. How would you realize the effect of concoctions to the
environment?
2. What is the importance of Concoction and extracts?

Safety Questions
1. How would you avoid accident during preparation of
concoctions?
2. What would you do if the tools, materials, and equipment
used are unclean?

Contingency Questions
1. What would you do the tools, materials, equipment if
there’s a heavy rain during the preparation of various
concoctions?
2. In the absence of materials during preparation of
concoctions operation, what will you do?
Job Role/Environment Questions
1. What is the effect of environment in our farm equipment
and facilities?
2. What are the importance of maintaining the farm
facilities and equipment?
Rules and Regulations
1. Specific provisions in the quarantine laws that pertain
to production.
2. What are the two government codes regulations regarding
environment hazards?
The candidate’s underpinning knowledge  Satisfactory  Not
was: Satisfactory
 MODEL ANSWER
Extension/Reflection Questions

We need to follow the customer after a sale to ensure customer satisfaction

and to have repeat sales.

Contingency Questions

An effective sales representative is always ready for any unexpected

incident. Thus, product knowledge is important for him to discuss well his
product. Brochure and product manual will also be helpful.

Job/Role Environment Question

Being respectful does not necessarily allow oneself to be humiliated. The

sales representative should also show respect for himself by making sure
that the presentation will equally not waste his time.

Rules & Regulation

Because first impression lasts. The way a sales representative do a sales

presentation basically constitutes the first impression in sales. Thus, a sales
presentation is a crucial aspect in selling because it can make or break a
sale.
 Inventory of Training Resources

Resources for presenting instruction

 Print Resources As per TR As per Remarks
Inventory
Brochures 25 pcs. 25pcs.
Instructional supplies and materials 2 2
Reference materials/Books(hard
copy of procedure of various 29 29
concoctions)
Visual aids 2 2
Procedural manuals 5 3
 Non Print Resources As per TR As per Remarks
Inventory
Desktop Computer 5 5
Printer 1 1

Resources for Skills practice of Competency #1

______________________________
Requirements
 Supplies and Materials as per in Gap Remarks
TR inventory
Molasses 100 liter 100liter
Various concoctions/extracts 8 liter 8liter
Clean stone 5 pcs 5pcs
Plastic strainer container, fine mesh 3 pcs 3 pcs
Empty plastic container 50 pcs 50pcs
Plastic Tie box 2 roll 2 roll
First Aid Kit 1unit 1unit
Aprons 15 pcs 15pcs
Plastic hose 5 meter 5meter
Waste cans/bags 3pcs 3pcs
Plastic Sheet 10mtr 10meter
Manila Paper 25pcs 25pcs
Rubber bond, large 5 box 5box
Marking pen 5pcs 5pcs
Masking Tape, medium 5pcs 5pcs
Water container drum 1 pc 1pcs
Rugs 10pcs 10pcs
 Tools
Measuring cup (with calibration) 10pcs 10pcs
Plastic Cup 10pcs 10pcs
Syringe 5pcs 5pcs
Bamboo Container 25pcs 25pcs
Slicing Knife 25pcs 25pcs
 Funnel (imbudo) 5pcs 5pcs
Carpentry tools 2 sets 2sets
Knapsack sprayer 2pcs 5pcs
Bamboo/wooden ladle 10sets 5sets
Plastic basin 5pcs 5pcs
Chopping board 25pcs 25pcs
Knapsack sprayer 2pc 2pcs
Moisture meter 1pc 1pc
Knife 5pcs 5pcs
Scissors 10pcs 10pcs
Storage tools/ cabinet 2 2

 EQUIPMENT
Booth/temporary shed 1unit 1
Cart (kariton & paragus) 1 1
Shredder 1 1
Portable Soil Analyzer 1 1
PH meter 1 1
Wheel Barrow 1 1
Carbonizer 1 1
Fire extinguisher 1
Meat Grinder,small 1 1
Storage room 1 1
Vermitea aerator 1 1
Thermometer 1 1
Moisture meter 1 1
Desktop Computer or laptop 1 1

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.