This is a course in Organic Agriculture leading to NC II Qualification consisting of the core competencies in organic agriculture that the Grade 11 and Grade 12 student must achieve. CONTENT Introduction 1. Concepts and competencies in performing organic agriculture operations 2. Career Opportunities in Organic Agriculture
CONTENT STANDARD The learner demonstrates an understanding of the core concepts and competencies in organic agriculture operations.
PERFORMANCE STANDARD
LEARNING COMPETENCIES
The learner independently demonstrates core competencies in organic agriculture operations as prescribed by TESDA Training Regulations.
1. Explain concepts and perform core competencies in organic agriculture operations 2. Explore job opportunities in organic agriculture
The learner recognizes his/her Personal Entrepreneurial Competencies and Skills (PECs) and prepares an activity plan that aligns with the PeCS of a practitioner/entrepreneur in organic agriculture.
LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PECS) needed in Organic Agriculture 1.1. Assess one’s PECs 1.2. Assess PeCS of practicing entrepreneur/employee 1.3. Compare one’s PECS with those of a practitioner /entrepreneur 1.4. Align one’s PECs with those of a practitioner/entrepreneur
CODE
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS) 1. Assessment of Personal Competencies and Skills (PECs) vis-à-vis PeCS of a practicing entrepreneur/employee in the province. 1.1. characteristics 1.2. attributes 1.3. lifestyle 1.4. skills 1.5. traits 2. Analysis of PeCS compared to PeCS of practicing entrepreneur/employee 3. Align, strengthen and develop one’s PECs based on the results
The learner demonstrates an understanding of one’s Personal Competencies and Skills (PECs) in organic agriculture.
K to 12 TVL Track Agri-Fishery Arts – Organic Agriculture Curriculum Guide December 2013
*LO – Learning Outcome
TLE_PECS11-00-1
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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
The learner demonstrates an understanding of the concepts environment and market and how they relate to organic agriculture in the province.
The learner independently creates a business vicinity map reflective of the potential organic agriculture market within the province.
LEARNING COMPETENCIES
CODE
ENVIRONMENT AND MARKET (EM) Market (Province) 1. Key concepts of a Market 2. Players in the Market (Competitors) 3. Products & services available in the market Market (Customer) 1. Key concepts in Identifying and Understanding the Consumer 2. Consumer Analysis through: 2.1. Observation 2.2. Interviews 2.3. Focus Group Discussions (FGD) 2.4. Survey 3. Generating Business Ideas 3.1. Key concepts in generating business ideas 3.2. Knowledge, skills, passions, and interests 3.3. New application 3.4. Irritants 3.5. Striking ideas (new concept) 3.6. Serendipity Walk
LO 1. Recognize and understand the market in organic agriculture 1.1. Identify the players/ competitors within the province 1.2. Identify the different products/services available in the market
TLE_EM11-00-1
LO 2. Recognize the potential customer/market organic agriculture 2.1. Identify the profile of potential customers 2.2. Identify the customer’s needs and wants through consumer analysis 2.3. Conduct consumer/market analysis
TLE_EM11-00-2
LO 3. Create new business ideas in organic agriculture business by using various techniques 3.1. Explore ways of generating business idea from ones’ own characteristics/attributes 3.2. Generate business ideas using product innovation from irritants, trends and emerging needs 3.3. Generate business ideas using the Serendipity Walk
TLE_EM11-00-3
Grade 11 QUARTER 1 and 2 LESSON 1 : Raising Organic Chicken (OC) (Note: Research components should be included in all activities) 1. Select healthy stock and The learner demonstrates The learner independently LO 1. Selection of healthy stocks and suitable housing an understanding of the raises organic chicken based suitable housing basic concepts, concept on TESDA Training 1.1. Identify breed/strain as per PNSunderlying principles and Regulations. Organic Agriculture-Livestock and K to 12 TVL Track Agri-Fishery Arts – Organic Agriculture Curriculum Guide December 2013
*LO – Learning Outcome
TLE_AFOA11OC-Ia-jIIa-j-1
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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
theories in raising organic chicken.
LEARNING COMPETENCIES 1.2. 1.3. 1.4. 1.5.
2. Set-up cage equipment
1.6. 1.7. 1.8. 1.9.
3. Feed Chicken
1.10. 1.11. 1.12. 1.13.
4. Grow and Harvest Chicken
1.14. 1.15.
K to 12 TVL Track Agri-Fishery Arts – Organic Agriculture Curriculum Guide December 2013
CODE
GAHP Guidelines Select healthy chicks based on industry indicator for healthy chicks Determine suitable site for chicken house design based on PNS recommendations Prepare chicken house design based on the Philippine National Standards (PNS) recommendation Prepare house equipment installation design in line with PNS recommendation and actual scenario Install house equipment in line with housing design Secure available bedding materials in the locality Prepare bedding based on housing equipment housing design Set-up brooding facility based on the housing equipment installation design Select suitable feeding materials available in the locality and nutrient requirements of chicken Prepare feed materials following prescribed formulation Feed animals based on feeding management program Monitor feeding following farm procedure Monitor growth rate based on farm procedure Implement sanitation and *LO – Learning Outcome
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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
1.16. 1.17. 1.18.
CODE
cleanliness program based on farm procedure Collect and formulate organic waste for fertilizer Select suitable chicken for harvest based on market specifications Accomplish production record according to farm procedure
Grade 11 QUARTER 3 and 4 LESSON 2: Produce Organic Vegetables (OV) (Note: Research components should be included in all activities) 1. Establish Nursery
The learner demonstrates an understanding of the basic concepts, underlying theories and principles in producing organic vegetables.
The learner independently demonstrates the core competencies in producing organic vegetables based on TESDA Training Regulations.
LO 1. Establish nursery 1.1 1.2 1.3
2. Plant seedlings
1.4 1.5 1.6 1.7
3. Perform plant care and management
1.8 1.9
K to 12 TVL Track Agri-Fishery Arts – Organic Agriculture Curriculum Guide December 2013
Select seeds based on PNS and NSQCS/BPI guidelines Prepare seedbeds based on planting requirements and the Vegetable Production Manual (VPM) Care and maintain seedlings according to farm procedure
TLE_AFOA11OVIIIa-j-IVa-j-1
Perform land preparations according to prescribed practice (cleaning, plowing, and farrowing) Identify beneficial micro-organism and introduced it prior to planting vegetable crops Transplant vegetable seedlings based on VPM recommendations Water seedlings based on VPM recommendations Implement water management system according to plan Determine effective control measures on specific pests and *LO – Learning Outcome
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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
1.10 1.11 1.12 4. Perform harvest and post harvest activities
1.13
1.14 1.15 1.16 1.17 1.18
CODE
diseases found under the “pest, disease and weed management" section of the PNS Replant all missing hills to maintain the desired plant population of the area Maintain plant rejuvenation/rationing according to PNS Apply organic fertilizer following the fertilization policy of the PNS Check products using maturity indices of vegetable crops according to PNS, PNS-Organic Agriculture practice Harvest marketable products according to PNS, PNS-Organic Agriculture practice Classify marketable products according to PNS, PNS-Organic Agriculture practice Use appropriate harvesting tools and material according to PNS Apply post harvest practices according to PNS and GAP recommendations Accomplish production record according to farm procedure
GRADE 12 QUARTER 1 and 2 LESSON 1 : Produce Organic Fertilizer (OF) (Note: Research components should be included in all activities) 1. Prepare composting area and raw materials
The learner demonstrates an understanding of the basic concepts, underlying theories and principles in
The learner independently produces organic fertilizer based on TESDA Training Regulations.
K to 12 TVL Track Agri-Fishery Arts – Organic Agriculture Curriculum Guide December 2013
LO 1. Prepare composting area and raw materials 1.1 Select site based on compost fertilizer production requirement *LO – Learning Outcome
TLE_AFOA12OF-Ia-jIIa-j-1
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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
producing organic fertilizer.
LEARNING COMPETENCIES 1.2 1.3 1.4
2. Compost and harvest fertilizer
1.5. 1.6. 1.7. 1.8. 1.9.
CODE
Prepare site layout based on location Prepare bed according to production requirements Gather materials for organic fertilizer based on production requirements and PNS Apply appropriate composting method based on production requirements Monitor compost based on PNS indications of fully decomposed fertilizer Check quality of harvest based on PNS indications of fully decomposed fertilizer Carry out processing of compost fertilizer based on production requirements Perform record keeping based on farm procedure
Grade 12 QUARTER 3 and 4 (80 hrs) LESSON 2: Produce Organic Concoction (CO) (Note: Research components should be included in all activities) 1. Prepare for the production of various concoction and extracts
The learner demonstrates an understanding of the basic concepts, underlying theories and principles in the production of various concoction and extracts.
The learner independently produces various concoction and extracts based on TESDA Training Regulations.
1.10. 1.11. 1.12. 1.13.
2. Process concoctions K to 12 TVL Track Agri-Fishery Arts – Organic Agriculture Curriculum Guide December 2013
1.14.
Clean, sanitize and secure work and storage areas Clean and free from synthetic chemicals raw materials Clean, free from contaminations and must be “food grade” quality tools, materials and equipment Observe personal hygiene according to OHS procedure
TLE_AFOA12COIIIa-j-IVa-j-1
Prepare raw materials according to *LO – Learning Outcome
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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES 1.15. 1.16. 1.17.
3. Package concoctions
1.18. 1.19. 1.20. 1.21.
K to 12 TVL Track Agri-Fishery Arts – Organic Agriculture Curriculum Guide December 2013
CODE
industry practice Set fermentation procedure based on industry practice Ferment various organic concoctions following to organic practices Harvest concoctions based on the fermentation period of the concoction Contain concoctions in sanitized bottles and containers Label and tag packaged concoctions according to industry practice Store package concoctions following the organic practices Record production of concoctions based on industry practice
*LO – Learning Outcome
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K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION AGRI-FISHERY ARTS - ORGANIC AGRICULTURE CODE BOOK LEGEND Sample: TLE_AFOA12CO-IIIa-j-IVa-j-1
LEGEND Learning Area and Strand/ Subject or Specialization
Technology and Livelihood Education_Agri-Fishery Organic Agriculture
Grade Level
Grade 12
Domain/Content/ Component/ Topic
Produce Organic Concoction
First Entry
Uppercase Letter/s
DOMAIN/ COMPONENT
SAMPLE
TLE_AF OA 12
CO
Personal Entrepreneurial Skills
CODE
PECS
Environment and Marketing
EM
Raising Organic Chicken
OC
Produce Organic Vegetables
OV
Produce Organic Fertilizer
OF
Produce Organic Concoction
CO
Roman Numeral
*Zero if no specific quarter
Quarter
Third Quarter
III
Week
Week one to ten
a-j
Lowercase Letter/s
*Put a hyphen (-) in between letters to indicate more than a specific week
Arabic Number
Competency
Contain concoctions in sanitized bottles and containers
K to 12 TVL Track Agri-Fishery Arts – Organic Agriculture Curriculum Guide December 2013
Generating Business Ideas. 3.1. Key concepts in. generating business ideas. 3.2. Knowledge, skills,. passions, and interests. 3.3. New application. 3.4. Irritants.
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