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    IcatsUC 4

    Uploaded by

    Rodel P. Pillo
    The document provides instructions and assessment tools for testing competency in producing organic concoctions and extracts. The assessment includes a demonstration checklist and oral questioning checklist to evaluate skills and knowledge in preparing materials, processing concoctions, packaging, and following organic practices.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    IcatsUC 4

    Uploaded by

    Rodel P. Pillo
    19 views6 pages
    The document provides instructions and assessment tools for testing competency in producing organic concoctions and extracts. The assessment includes a demonstration checklist and oral questioning checklist to evaluate skills and knowledge in preparing materials, processing concoctions, packaging, and following organic practices.

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    The document provides instructions and assessment tools for testing competency in producing organic concoctions and extracts. The assessment includes a demonstration checklist and oral questioning checklist to evaluate skills and knowledge in preparing materials, processing concoctions, packaging, and following organic practices.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    19 views6 pages

    IcatsUC 4

    Uploaded by

    Rodel P. Pillo
    The document provides instructions and assessment tools for testing competency in producing organic concoctions and extracts. The assessment includes a demonstration checklist and oral questioning checklist to evaluate skills and knowledge in preparing materials, processing concoctions, packaging, and following organic practices.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    INSTITUTIONAL COMPETENCY ASSESSMENT TOOLS

    Sector : Agriculture and Fishery


    Qualification Title : Organic Agriculture Production NC II
    Unit of Competency : Produce Organic Concoctions and Extracts
    Performance Test

    Specific Instruction for the Trainee:

    Qualification ORGANIC AGRICULTURE PRODUCTION NCII

    Unit of Competency PRODUCE ORGANIC CONCOCTIONS AND


    EXTRACTS

    General Instruction:
    Given the following tools, materials and the required resources, you must be able to
    perform the following tasks based on the provided copy of specific instruction for the
    trainee. You are given two (2) hours to do the activity.

    Specific Instruction:
    1. Prepare all material needed in producing organic concoction
    2. Wash and clean all utensil
    3. Sanitized bottles or containers
    4. Weight ingredient as instructed correctly
    5. Wash your ingredient
    6. Perform concoction based on the type of concoction you are doing
    7. Label your output properly
    8. Store packed concoction
    Demonstration Checklist
    Trainee’s name:
    Trainer’s name:
    Qualification: ORGANIC AGRICULTURE PRODUCTION NCII
    Unit of competency: PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
    Date of assessment:
    Time of assessment:
    Instructions for demonstration

    Given the following tools, materials and the required resources, you must be able to perform
    the following tasks based on the provided copy of specific instruction for the trainee. You are
    given two (2) hours to do the activity
     to show if
    DEMONSTRATION evidence is
    demonstrated
    During the demonstration of skills, did the trainee ... Yes No N/A
    LO1. PREPARE FOR THE VARIOUS CONCOCTIONS
    Cleans, sanitizes and secures. work and storage areas.
    Cleans and freed Raw materials used from synthetic chemicals.
    LO2: Process concoctions
    Prepare raw materials in accordance with enterprise practice.
    Set fermentation period based on enterprise practice.
    Ferment various concoctions following the organic practices.
    Harvest concoctions based on fermentation period of the
    concoction.

    LO3 Package concoctions


    Contain concoction in sanitized bottles and containers.
    Label and Tag packed concoctions in accordance with enterprise
    practice.
    Store packed concoctions in appropriate place and temperature
    following organic practices.
    Record production of concoctions using enterprise procedures.
    The trainee’s demonstration was:

    Satisfactory  Not Satisfactory 


    Oral Questioning Checklist
    Trainee name:
    Trainer name:
    Qualification: ORGANIC AGRICULTURE PRODUCTION NC II
    Unit of competency: PRODUCE ORGANIC CONCOCTION AND EXTRACT
    Date of assessment:
    Time of assessment:
    Instructions for Oral Questioning
    The trainee will be assessed based on his/her answers to the given questions. The
    trainer should not deviate from the standard questions provided herein.
    Oral Questions Satisfactory
    response

    The trainee should answer the following questions: Yes No

    1. Cleans, sanitizes and secures. work and storage areas.


    2. Cleans and freed Raw materials used from synthetic
    chemicals.
    3. Did the tools, materials and equipment used are cleaned,
    freed from contaminations and must be “food grade”
    quality.
    4. Personal hygiene are observed according to OHS
    procedures.
    5. How personal hygiene are observed according to OHS
    procedures?
    6. Set fermentation period based on enterprise practice.
    7. Ferment various concoctions following the organic
    practices.
    The trainee’s underpinning knowledge was:

    Satisfactory  Not Satisfactory 


    Feedback to trainee:

    The trainee’s overall performance was:

    Satisfactory  Not Satisfactory 


    Trainee’s signature: Date:

    Trainer’s signature: Date:


    Suggested Questions with Answers for Oral Questioning

    Questions with Model Answers

    1. Cleans, sanitizes and secures. work and storage areas.


    A. Use of indigenous materials like bamboo
    Use of protective materials such as screen, covers, stray animals
    Wash materials during preparation
    Use of PPE properly
    Clean/sterilize utensils to be used
    Spray OHN, LABS, IMO
    Clean and sanitize the area
    Avoid direct exposure to sunlight
    Maintain required temperature

    2. Cleans and freed Raw materials used from synthetic chemicals.


    A. Use of indigenous materials like bamboo
    Use of protective materials such as screen, covers, stray animals
    Wash materials during preparation
    Use of PPE properly
    Clean/sterilize utensils to be used
    Spray OHN, LABS, IMO
    Clean and sanitize the area
    Avoid direct exposure to sunlight
    Maintain required temperature

    3. Did the tools, materials and equipment used are cleaned, freed from contaminations and
    must be “food grade” quality.

    A. The procedure in the application of organic sanitation is system-wide


    using organically produced disinfectants thru concoctions and sprayed all
    over the place where the possible sources of destructive bacteria/germs
    are. The sanitation procedure shall include strict clean area (well
    ventilated, free from any contamination, well organized, well protected
    facilities) with periodic inspection using the principles of 5 Japanese S.
    Concoction products are not harmful to the environment and to human as
    well as to the animals. The commercial sterilization is cleaning the area
    thru the use of chemicals commercially produced, which is very expensive
    and hazardous to the environment and the people.

    4. Personal hygiene are observed according to OHS procedures.


    A. Use of PPE properly
    1. How personal hygiene are observed according to OHS procedures?
    A. Wearing of PPE.
    2. Set fermentation period based on enterprise practice.
    A. For the identification and indicate time of harvest as for recordkeeping
    It can be a basis for subsequent practice

    3. Ferment various concoctions following the organic practices.


    A. Store in clean, cool, dark place and free from disturbance

    Label the concoction products properly, indicating dates of formulation


    andharvest

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