1

2018 PROVINCIAL SKILLS COMPETITION

Tacloban City, Leyte

ORGANIC AGRICULTURE
PRODUCTION
 2

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Region VIII
Province of Leyte

PROVINCIAL SKILLS COMPETITION

2018

TRADE DESCRIPTION

ORGANIC AGRICULTURE PRODUCTION

I INTRODUCTION

The Provincial Technical Committee has initiated to organize a Provincial

Skills Competition to promote Technical Vocational Education and Training and
prepare Provincial Competitors for the Regional Skills Competition on different
Trade Skills and one of these trades that is selected is Organic Agriculture
Production. The ORGANIC AGRICULTURE PRODUCTION consists of competencies
that a person must achieve to produce organic farm products such as chicken and
vegetables including producing of organic supplements such as fertilizer,
concoctions and extracts. The contest will cover test of skills of the competitor.

II COMPETENCY AND SCOPE OF WORK

1. Competencies:
1.1 Raise Organic Chicken
1.2 Produce Organic Vegetables
1.3 Produce Organic Fertilizer
1.4 Produce Organic Concoctions and Extracts
 3

2.2 Skills portion

RAISE ORGANIC CHICKEN ( 1.5 HRS. 25 POINTS)
2.2.1 Select healthy chick considered as a good stock for raising
organic chicken and identified sick and undesirable stocks. (30 Mins.)
2.2.2 Identified common elements in the feed formulation. (30 Mins.)
 Feed Formulation for Starter
Protein – 18-20%
Vitamins & Minerals- 8-10%
Fats & Lipids- 5-7%
Carbohydrates- 63-65%
Materials:
- Corn Bran (5 kls.)
- Rice Bran (5 kls.)
- copra Mill (5 kls.)
- Fish Mill (5 kls.)
- Organic Concoctions
PRODUCE ORGANIC VEGETABLES (1.5 HRS. 25 POINTS)
2.2.3 Prepare soil media and Seed Sowing (30 Mins.)
 Leafy
 Cucurbits
Materials: (1:1:1)
 Garden soil ( ½ sack)
 Carbonized Rice Hull ( ½ sack)
 Vermi Cast ( ½ sack)
 IMO
 Seeds ( Lettuce & Cucumber)
 Seedling Tray (5 pcs.)
 Sprinkler (5 Pcs.)
 Hand Trowel (5 pcs.)
 PPE
2.2.3Identify the common vegetables according to its family (10
mins.)
2.2.6 Perform Vermi Tea Preparation (30 Mins.)
Materials:
 Vermi Tea Brewer
 Vermi Cast (10 Kls.)
 Water
 Molassess
 Weighing Scale
 4

PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS (1.5 HRS 25

points)
2.2.7 Process Concoction (3 concoctions per Competitor)
Materials:
 At least three kinds of plants but not limited to
kangkong, camote tops, alugbati, malunggay,
banana trunks, bamboo shoots and other fast
growing green plants
 Molasse/mascuvado/ brown sugar
 Ripe and sweet fruits but not limited to banana,
papaya, watermelon, ampalaya , tomato.
 Trash Fish and gills, scales, offal of big fishes,
golden kuhol meat
 Garlic, ginger (1/4 each)
 egg shell, sea shell, kuhol shell
 Pure coconut vinegar
 Plastic pail
 Wooden ladle
 Manila paper or cheese cloth
 String or rubber bands
 Weighing scale
 Chopping board
 Knife
 Marker
 Strainer or nylon screen
 Stone

3. COMPETITION SPECIFIC INSTRUCTION

3.1 Host Province/TTI
3.1.1 Provide venue for the competition
A workshop area for all the competencies in Organic
Agriculture Production

3.2 Competitor
3.2.1Provide all necessary supplies and materials, tools
for the competition.

 Molassess
 IMO
 At least three kinds of plants but not limited to
kangkong, camote tops, alugbati, malunggay, banana
trunks, bamboo shoots and other fast growing green
plants
 Molasse/mascuvado/ brown sugar
 5

 Ripe and sweet fruits but not limited to banana,

papaya, watermelon, ampalaya , tomato.
 Trash Fish and gills, scales, offal of big fishes, golden kuhol
meat
 Garlic, ginger,
 animal bones, egg shell, sea shell, kuhol shell
 Pure coconut vinegar
 1 kl. cooked, cool rice
 Plastic pail
 Wooden ladle
 Manila paper or cheese cloth
 String or rubber bands
 Weighing scale
 Chopping board
 Knife
 Marker
 Strainer or nylon screen
 Stone
3.2.2 Secure Test package before the contest
3.2.3You should be at the venue before 8:00 AM on the contest
proper for the orientation and inspection of materials
3.2.4 Pre-assembled work piece are not allowed.

5. ASSESSMENT
This section describes how the experts will assess the test project. It
specific assessment procedures and requirements for markings. It also defines the
assessment criteria and the number of marks awarded. The total number of
marks for all assessment criteria must be 100.
SUB
SUB MAX.
CRITERION NAME NAME CRITERION
CRITERION MARKS
MARKS
Raise Organic
A1 25
Chicken
Produce Organic
A2 Vegetables 25

Visual Produce Organic

A 100
Assessment A3 Fertilizer 25

Produce Organic
Concoctions and
A4 25
Extracts
 6

Objective Marking Form

Skill: Organic Agriculture Production

Competitor Number: _________________
Competitor Name: _________________
Sub Criterion: RAISE ORGANIC CHICKEN
Member: ____________________

Mar Act
Requiremen Marks
Aspect Max. Aspect of sub criterion king ual
t or nominal Award
ID Mark description Typ Val
size ed
e ue
Proper PPE during
01 5
demonstration
Healthy chicks are
selected based on
02 5
industry acceptable
indicator for healthy
chicks.

Suitable feed materials are

selected based on
availability in the locality and
03 10
nutrient requirements of
chicken

Feed materials are

prepared following
04 5 enterprise prescribed
formulation

25 Max. Mark for sub criterion Mark Awarded

Signatures confirming accuracy of printed result

Expert 1______________________ Expert 3______________________

Expert 2______________________ Expert 4______________________

 7

Objective Marking Form

Skill: Organic Agriculture Production
Competitor Number: _________________
Competitor Name: _________________
Sub Criterion: PRODUCE ORGANIC VEGETABLES
Member: _______________________________________

Requirement
Aspect Aspect of sub Actual Marks
Max. Mark or nominal
ID criterion description Value Awarded
size
Proper PPE during
01 5
demonstration
Common vegetables are
02 10 identified according to its
family
Preparation of soil media
04 10
and seed sowing

25 Max. Mark for sub criterion Mark Awarded

Signatures confirming accuracy of printed result

Expert 1______________________ Expert 3______________________

Expert 2______________________ Expert 4 ______________________

 8

Objective Marking Form

Skill: Organic Agriculture Production

Competitor Number: _________________
Competitor Name: _________________
Sub Criterion: PRODUCE ORGANIC FERTILIZER
Member:_________________________________
Aspect Max. Mark Aspect of sub Requirement Actual Marks
ID criterion description or nominal Value Awarded
size
Proper PPE during
01 5
demonstration
Identified the basic raw
02 10
materials for Vermi Tea
Perform properly the
03 10
process in making Vermi Tea

25 Max. Mark for sub criterion Mark Awarded

Signatures confirming accuracy of printed result

Expert 1______________________

Expert 2______________________

Expert 3______________________

Expert 4______________________
 9

Objective Marking Form

Skill: Organic Agriculture Production

Competitor Number: _________________
Competitor Name: _________________
Sub Criterion: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Member:_______________________________________
Requirement
Aspect Aspect of sub Actual Marks
Max. Mark or nominal
ID criterion description Value Awarded
size
Proper PPE during
01 3 demonstration
Raw materials used are
cleaned and freed from
02 4 synthetic chemicals

Tools, materials and

equipment used are
cleaned, freed from
03 3 contaminations and must
be of “food grade” quality

Various concoctions are

process following to
04 5 organic practices.

Fermentation period is set

based on enterprise
05 3 practice.

Concoctions are
contained in sanitized
06 3 bottles and containers.

Packaged concoctions
are labeled and tagged in
07 4 accordance with
enterprise practice.

25 Max. Mark sub criterion Mark Awarded

Signatures confirming accuracy of printed result

Expert 1______________________

Expert 2______________________

Expert 3______________________

Expert 4______________________
 10

PROVINCIAL SKILLS COMPETITION

Region VIII
Province of Leyte
Tacloban City, Leyte

Mark Summary Form

Skill: ORGANIC AGRICULTURE PRODUCTION

Competitor No.: __________Competitor Name :_________________________

Marks Total
Criterion ID Criterion Description
Awarded Award
Max.: 25
A1 Raise Organic Chicken
Actual:
Max.: 25
A2 Produce Organic Vegetables
A Actual:
Max.: 25
B1 Produce Organic Fertilizer
Actual:
C1 Produce Organic Concoctions and Max.: 25
Extracts Actual:
Max.: 100
TOTAL
Actual:

Signatures confirming accuracy of printed result

Expert 1______________________

Expert 2______________________

Expert 3______________________

Expert 4______________________

Results confirmed by:

Chief Expert: ____________________

Jury President:______________________

Compatriot Expert:__________________
 11

Expert’s Agreement
1. Safety during the performances are paramount important in the contest
proper, so it must be observed closely with the following agreements:

1.1. A competitor who will observed wearing not in an appropriate Personal

Protective Equipment will be caution by any expert and subject for point/s
deduction from the overall total mark point.

Points Deduction from

total actual marks
awarded
1.Not wearing any of the PPE prescribes by them
during the contest.(Hat, Long Sleeves, Gloves, 2 per PPE
Boots/shoes, Apron, Hair net, Mask, etc.)
2. Improper use of different tools and materials 5
3. Wastage/spoilage of materials
Heavy 3
Medium 2
Less 1
4. Task finished beyond the allocated time 2
5 Horse playing while doing his/her work 5

1. Real incident (open wound, scars, burn, eye injury and etc.) happened a
deduction of 10 points.
2. Time
2.1. Task finished ahead of time is awarded 2 points
3. In case the competitor earns a maximum mark, but gained point of any of the
modules in time, this agreement will not apply.
8. All materials to complete the contest should be provided and prepared by
respective competitor.
9. Competitor and expert should comply with the advisory provided by the
technical committee.

Based on the agreement made by all experts/coaches present we hereby

conformed and affixed our signature this 28th day of November 2018 @ La Granja
Farm, Brgy. Bagacay, Tacloban City.