Organic Production TM 1 Portfolio
August 3, 2022 | Author: Anonymous | Category: N/A
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Description
COMPETENCY BASED LEARNING MATERIAL
Sector
::
AGRICULTURE AND FISHERIES
Qualification Title: Title:
ORGANIC AGRICULTURE PRODUCTION PRODUCTIO N NC II II
Unit of Competency :
RAISE ORGANIC CHICKEN
Module Title Title::
RAISING ORGANIC CHICKEN CHICKEN
SURIGAO DEL SUR STATE UNIVERSITY-SAN MIGUEL CAMPUS
Plan Training Session
ORGANIC AGRICULTURE PRODUCTION NC II
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Revision # 01
Page i
aracteristics Data Gathering Instrument for Trainee’s Ch Characteristics Characteristics of learners Language, literacy and numeracy (LL&N)
Average grade in:
Average grade in:
English a. 95 and above
Math a. 95 and above
b. 85 to 89 89
b. 90 to 94 94
c. 80 to 84 84
c. 85 to 89 89
a. 75 to 79
d. 80 to 84 e. 75 to 79
Cultural and language background
Ethnicity/culture: Ethnicity/culture: a. Ifugao b. Igorot c. Ibanag d. Gaddang e. Muslim f. Ibaloy g. Others( please specify) Cebuano Cebuano
Education & general knowledge
Highest Educational Attainment: Attainment: a. High School Level b. High School Graduate c. College Level Level Graduate d. College Graduate e. with units in Master’s degree degree f. Masteral Graduate g. With units in Doctoral Level h. Doctoral Graduate a. Male Male
Sex
b. Female Female Age
Your age: 22
Physical ability
1. Disabilities(if any)_____________________ 2. Existing Health Conditions (Existing illness if
ORGANIC AGRICULTURE PRODUCTION NC II
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Revision # 01
Page 2
Characteristics of learners any) any) None a. None b. Asthma c. Heart disease d. Anemia e. Hypertension f. Diabetes g. Others(please specify) ___________________ Previous experience with the topic
TM Certificates Certificates a. TQ certified certified b. TM graduate graduate c. TM trainer d. TM lead trainer trainer Number of years as a competency trainer NONE NONE
Previous learning experience Training Level Level completed Special courses
List down trainings related to TM TM NONE NONE National Certificates acquired and NC level level ORGANIC AGRICULTURE AGRICULTURE PRODUCTION NC II II Other courses related to TM TM a. Units in education education b. Master’s degree units in education education c. Others(please specify) _____________________ __________ _______________ ____
Learning styles
a. Visual - The visual learner takes mental pictures of information given, so in order for this kind of learner to retain information, oral or written, presentations of new information must contain diagrams and drawings, preferably in color. The visual learner can't concentrate with a lot of activity around him and will focus better and learn faster in a quiet study environment.
ORGANIC AGRICULTURE PRODUCTION NC II
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Revision # 01
Page 3
Characteristics of learners b. Kinesthetic - described as the students in the classroom, who have problems sitting still and who often bounce their legs while tapping their fingers on the desks. They are often referred to as hyperactive students with concentration issues. c. Auditory- a learner who has the ability to remember speeches and lectures in detail but has a hard time with written text. Having to read long texts is pointless and will not be retained by the auditory learner unless it is read aloud. d. Activist - Learns by having a go e. Reflector - Learns most from activities where they can watch, listen and then review what has happened. f. Theoris Theoristt - Learns most when ideas are linked to existing theories and concepts. g. Pragmatist - Learns most from learning activities that are directly relevant to their situation. Other needs
a. Financially challenged challenged b. Working student student c. Solo parent d. Others(please specify) _____________________ __________ _________________ ______
ORGANIC AGRICULTURE PRODUCTION NC II
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Revision # 01
Page 4
FORM 1.1 SELF-ASSESSMENT CHECK INSTRUCTIONS : This Self-Check Instrument will give the trainer necessary INSTRUCTIONS: data or information which is essential in planning training sessions. Please check the appropriate box of your answer to the questions below. below. CORE COMPETENCIES CAN I…? 1.
YES NO
RAISE ORGANIC CHICKEN CHICKEN
1.1. Select healthy stocks and suitable housing?
/
1.2. Set-up cage equipment equipment? ?
/
1.3. Feed chicken?
/
1.4. Grow and harvest chicken?
/
2.PRODUCE ORGANIC VEGETABLE
/
2.1. Establis Establish h nursery?
/
2.2. Plant seedlings? 2.3. Perform plant care and management?
/ /
2.4. Perform harvest and post-harves post-harvestt activitie activities? s?
/
3.PRODUCE ORGANIC FERTILIZER 3.1. Prepare composting area and raw materials?
/
3.2. Compost and harvest fertilizer?
/
4.PRODUCE ORGANIC CONCOCTIONS AND
EXTRACTS EXTRACTS
4.1. Prepare for the production of various concoctions? 4.2. Process concoctions?
/
4.3. Package concoctions?
/
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well well - versed of the CBC or TR of the program qualification he is teaching .
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Page 5 Revision # 01
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies 1.PRODUCE ORGANIC VEGETABLES
Proof/Evidence
Means of validating validating
Demonstration
Oral Questioning
Written Test/Exam
Demonstration
Oral Questioning
Written Test/Exam
Demonstration
Oral Questioning
Written Test/Exam
2.PRODUCE ORGANIC FERTILIZER 3.PRODUCE ORGANIC CONCOCTIONS AND
Certification of Certification Achievement
Certification of Certification Achievement
Certification of Certification Achievement
EXTRACTS
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Page 6 Revision # 01
Identifying Training Gaps From the accomplished Self-Assessment Check (Form 1.1) and the evidences of current competencies (Form 1.2), the Trainer will be able to identify what the training needs of the prospective trainee are.
Form
1.3 Summaries of Current Required Competencies
Required Units of Competency/Learning Outcomes based on CBC
Competencies
Current Competencies
versus
Training Gaps/Requirements Gaps/Requirements
1. RAISE ORGANIC CHICKEN CHICKEN 1.1. Select healthy stocks and suitable housing.
1.1. Select healthy stocks and suitable housing.
1.2. Set-up cage equipment.
1.2. Set-up cage equipment.
1.3. Feed chicken.
1.3. Feed chicken?
1.4. Grow and harvest chicken.
1.4. Grow and harvest chicken.
2. PRODUCE ORGANIC VEGETABLES VEGETABLES 2.1. Establish nursery.
2.1. Establish nursery.
2.2. Plant seedlin seedlings. gs.
2.2. Plant seedling seedlings. s.
2.3. Perform plant care and management.
2.3. Perform plant care and
2.4.Perform harvest and post-harvest activities.
management. 2.4.Perform harvest and post-harvest activities.
3.PRODUCE ORGANIC FERTILIZERS FERTILIZERS 3.1. Prepare composting 3.1. Prepare area and raw materials. composting area and raw materials. 3.2. Compost and harvest fertilizer. ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
3.2. Compost and harvest fertilizer. Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Page 7 Revision # 01
4.PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS EXTRACTS 4.1.Prepare for the production of various concoctions
4.1.Prepare for the production of various concoctions
4.2.Process concoctions
4.2.Process concoctions
4.3.Package concoctio concoctions ns
4.3.Package Concoctions
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Page 8 Revision # 01
Using Form No.1.4, convert the Training Gaps into a Training Needs/ Requirements. Requireme nts. Refer to the CBC in identifying the Module Title or Unit of Competency of the training needs identified.
Form No. 1.4: Training Needs Training Needs (Learning Outcomes) 1.1. Select healthy stocks and suitable housing.
Module Title/Module of Instruction Instruction 1. RAISING ORGANIC CHICKEN
1.2. Set-up cage equipment. 1.3. Feed chicken. 1.4. Grow and harvest chicken.
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Page 9 Revision # 01
In template form, the session plan will look like this.
SESSION PLAN Sector
:
AGRICULTURE AGRICULTURE AND FISHERIES
Qualification Title
:
ORGANIC AGRICULTURE AGRICULTURE PRODUCTION PRODUCTION NC II
Unit of Competency
:
RAISE ORGANIC CHICKEN
Module Title
:
RAISING ORGANIC CHICKEN
Learning Outcomes: 1. Select healthy stocks and suitable housing. 2. Set-up cage equipment. 3. Feed 4.
chicken.
Grow and harvest chicken.
A. INTRODUCTION: This course is designed to enhance the knowledge, skills and desirable attitudes in ORGANIC AGRICULTURE PRODUCTION NC II in accordance with industry standards. It covers the core co competencies mpetencies in raising organic organic chicken, producing organic vegetable, manufacturing (producing)organic fertilizers, manufacturing manufacturing (producing)various concoctions, raising organic hogs ho gs and raising organic small ruminants. (goats)
B. LEARNING ACTIVITIES LO 1:
SELECT HEALTHY STOCKS AND SUITABLE HOUSING
Learning Content
Methods
Presentation
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Practice
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Feedback
Resources
Time
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 10
Revision # 01
1.1. Identify breed/strains breeds as
Lecture
on how to 1.1-1 identify breed/strains breeds as per PNS-Organic AgricultureLivestock and GAHP Guidelines
per PNSOrganic AgricultureLivestock and GAHP Guidelines
1.2.Select healthy chicks based on industry acceptable indicator for healthy chicks.
The trainees will The trainer read information will distribute Information Sheet sheet and
Lecture
The trainees will The trainer will read Information distribute Information Sheet Sheet and Answer Self1.1-2 on how to select healthy check 1.1-2. in selecting healthy chicks based on chicks based on industry industry acceptable acceptable indicator for healthy chicks.
Lecture 1.3.Determine suitable site for chicken house based on PNS recommendations.
Self- in Answer1.1-1 Check identifying breed/strains breeds as per PNS-Organic AgricultureLivestock and GAHP Guidelines
RAISE ORGANIC CHICKEN
Answer Key 1.1-1.
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
ORGANIC AGRICULTU RE PART 2:
(24 HRS.) 30 min.
ORGANIC LIVESTOCK LIVESTOCK (www.acfs.g o.th/standa rd/downloa d/eng/Orga nic_Agricult ure2.pdf) ure2.pdf)
The trainer will compare his answers to the Answer Key 1.1-2.
TIPS FOR CHOOSING HEALTHY CHICKS
30 min.
(https://the -chickenchick.com/t ips-for-
indicator for healthy chicks.
The trainees will The trainer will read information distribute Information Sheet sheet and 1.1-3. on how to Answer Self-
ORGANIC AGRICULTURE PRODUCTION NC II
The trainer will compare his answers to the
The trainer will compare his answers to the Answer Key
choosinghealthychicks/) PHILIPPINE NATIONAL STANDARD
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Revision # 01
Page 11
30 min.
1.1-3. Check 1.1-3 in determining suitable site for chicken house based on PNS recommendations.
determine suitable site for chicken house based on PNS recommendations.
1.4.Prepare chicken house design based PNS recommendations .
Lecture
The trainees will The trainer will read Information distribute Information Sheet Sheet and 1.1-4 on how to answer Selfprepare chicken Check 1.1-4 in house design preparing chicken based PNS house design recommendations. based PNS recommendations .
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
The trainer will compare his answers to the Answer Key 1.1-4.
Code of Good Animal Husbandry Practices for Chickens – Chickens – Broilers and Layers (Downloads /PNS%20BA FS%20184. 2016.%20G AHP%20Chi cken%20Bro ilers%20Lay ers.pdf) PHILIPPINE NATIONAL STANDARD
30 min.
Code of Good Animal Husbandry Practices for Poultry – Poultry – Broiler and Layers
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 12
Revision # 01
(https://me mbers.wto.o rg/crnattac
Demonstration
Lecture 1.5.Prepare house equipment equipment installation
The trainer will demonstrate Task Sheet 1.1-4. on how to prepare chicken house design based PNS recommendations.
The trainer will The trainees will check trainees re-demonstrate performance Task Sheet 1.1using the 4. in preparing chicken house Criteria design based PNS Performance recommendations Checklist. 1.1. 4.
The trainer will The trainees will distribute read Information Information Sheet Sheet and
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
The trainer will compare his answers to the
hments/201 6/SPS/PHL /16_1747_0 0_e.pdf) PHILIPPINE NATIONAL STANDARD Code of Good Animal Husbandry Practices for Poultry – Poultry – Broiler and Layers (https://me mbers.wto.o rg/crnattac hments/201 6/SPS/PHL /16_1747_0 0_e.pdf) POULTRY HOUSING AND
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Revision # 01
1.5 hours
Page 13
30 min.
design in line with PNS recommendation and actual scenario.
1.1-5 on how to prepare house equipment equipment installation design in line with PNS recommendation and actual scenario.
Demonstration
The trainer will demonstrate Task Sheet 1.1-5 on how to prepare house equipment equipment installation design in line with PNS recommendation and actual scenario.
Answer SelfCheck 1.1-5 in preparing house equipment equipment installation design in line with PNS recommendation and actual scenario.
The trainees will re-demonstrate Task Sheet 1.1-5 in preparing house equipment equipment installation design in line with PNS recommendation and actual scenario.
Answer Key 1.1-5.
The trainer will check trainees performance using the Criteria Performance Checklist. 1.15.
POULTRY EQUIPMEN T Miss H. E. Cushman (http://arc.l ib.montana. edu/msuextension/o bjects/ext1000151.pdf) POULTRY HOUSING AND POULTRY EQUIPMEN T Miss H. E. Cushman (http://arc.l ib.montana. edu/msuextension/o bjects/ext1000151.pdf)
1.5 Hours
LO 2: SET-UP CAGE EQUIPMENT
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 14
Revision # 01
2.1. Install house equipment in line with housing
Lecture
The trainees will The trainer will read Information distribute Information Sheet Sheet and how to 1.2-1 install on house equipment in line with housing equipment installation design
equipment installation design
Demonstration
Answer Self-. in Check 2.1-1 installing house equipment in line with housing equipment installation design
The trainees will The trainer will re-demonstrate demonstrate Task Task Sheet 1.2-1 Sheet 1.2-1. on in installing how to install house equipment house equipment in line with in line with housing equipment housing equipment installation design
The trainer will compare his answers to the
Answer 1.2-1. Key
The trainer will check trainees performance using the Criteria Performance Checklist. 1.21.
RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
POULTRY EQUIPMEN T Miss H. E. Cushman (http://arc.l ib.montana. edu/msuextension/o bjects/ext1000151.pdf) POULTRY HOUSING AND POULTRY EQUIPMEN T Miss H. E. Cushman (http://arc.l ib.montana. edu/msuextension/o bjects/ext1000151.pdf)
installation design
ORGANIC AGRICULTURE PRODUCTION NC II
POULTRY HOUSING AND
Document No. NTTA-TM1-01 Issued by: SDSSU-SM Revision # 01
Page 15
30 min.
1.5 hour
2.2.Secure bedding materials based on availability in the locality
Lecture
The trainees will The trainer will read Information distribute Information Sheet Sheet and Answer Self1.2-2 on how to Check 2.2-2. in secure bedding materials based securing bedding on availability in materials based the locality on availability in the locality
The trainer will compare his answers to the Answer Key 1.2-2.
7 COOP BEEDING MATERIALS AND HOW TO CHOOSE THE RIGHT ONE
30 min.
(https://ww w.hobbyfar ms.com/7coopbeddingmaterialsand-how-tochoose-theright-one3/) Demonstration
The trainer will demonstrate Task Sheet 1.2-2 on how to secure bedding materials based on availability in the locality
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
The trainees will re-demonstrate Task Sheet 1.2-2 in securing bedding materials based on availability in the locality
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
The trainer will check trainees performance using the Criteria Performance Checklist. 1.22.
7 COOP BEEDING MATERIALS AND HOW TO CHOOSE THE RIGHT ONE (https://ww Document No. NTTA-TM1-01
1.5 hour
Issued by: SDSSU-SM
Page 16
Revision # 01
w.hobbyfar ms.com/7coopbeddingmaterialsand-how-tochoose-theright-one3/) 2.3.Prepare bedding in accordance with housing equipment housing design
Lecture
The trainees will The trainer will read information distribute Information Sheet sheet and 1.2-3 on how to Answer Selfprepare bedding in Check 1.2-3 in accordance with preparing housing equipment bedding in housing design accordance with housing equipment housing design
The trainer will compare his answers to the Answer Key 1.2-3.
7 COOP BEEDING MATERIALS AND HOW TO CHOOSE THE RIGHT ONE (https://ww w.hobbyfar ms.com/7coopbeddingmaterialsand-how-tochoose-theright-one3/)
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 17
30 min.
Revision # 01
Demonstration
2.4. Set-up Brooding facility in accordance with the housing equipment installation design.
The trainees will The trainer will re-demonstrate demonstrate Task Task Sheet 1.2Sheet 1.2-3. on 3. in preparing how to prepare bedding in bedding in accordance with accordance with housing equipment housing equipment housing design housing design
7 COOP BEEDING MATERIALS AND HOW TO CHOOSE THE RIGHT ONE (https://ww w.hobbyfar ms.com/7coopbeddingmaterialsand-how-tochoose-theright-one3/) Brooding The trainer will Lecture The trainer will The trainees will Fundament compare his distribute read Information als Guide answers to the Information Sheet Sheet and (http://cobb Answer Key 1.2-4 on how to Answer Selfsa.co.za/wp set-up Brooding 1.2-4. Check 1.2-4 facility in Setting-up content/upl accordance with Brooding facility oads/2017/ in accordance the housing 05/Cobb50 with the housing equipment 0-broodinginstallation design. equipment guide.pdf) installation Date Developed: Document No. NTTA-TM1-01 ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
The trainer will check trainees performance using the Criteria Performance Checklist. 1.23.
September 2020
1.5 hour
30 min.
Issued by:
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 18
Revision # 01
design. Demonstration
The trainer will demonstrate Task Sheet 1.2-4 on how to set-up Brooding facility in accordance with the housing equipment installation design.
The trainees will re-demonstrate Task Sheet 1.2-4 in setting-up Brooding facility in accordance with the housing equipment installation design.
The trainer will check trainees performance using the Criteria Performance Checklist. 1.24.
Brooding Fundament als Guide (http://cobb sa.co.za/wp content/upl oads/2017/ 05/Cobb50 0-broodingguide.pdf)
1.5 hour
The trainer will compare his answers to the Answer Key 1.3-1.
Basic Poultry Nutrition
30 min.
LO 3: FEED CHICKEN 3.1. Select suitable feed materials based on availability in the locality and nutrient requirements of chicken
Lecture
The trainees will The trainer will read Information distribute Information Sheet Sheet and Answer Self1.3-1 on how to select suitable feed Check 1.3-1 in selecting suitable materials based feed materials on availability in based on the locality and availability in the nutrient locality and requirements of nutrient chicken requirements of chicken
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
https://arti cles.extensio n.org/pages /68178/bas ic-poultrynutrition FEED MATERIALS
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 19
Revision # 01
3.2. Prepare feed materials on the following enterprise
Lecture
The trainees will The trainer will read information distribute Information Sheet sheet and Answer Self1.3-2 on how to Prepare feed materials on the following enterprise prescribed formulation
prescribed formulation
Demonstration
The trainer will demonstrate Task Sheet 1.3-2 on how to prepare feed materials
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Check 1.3-2 Preparing feedin materials on the following enterprise prescribed formulation
The trainees will re-demonstrate Task Sheet 1.3-2 in preparing feed materials
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
The trainer will compare his answers to the Answer Key
1.3-2.
https://ww w.agricultur e.gov.ie/agri foodindustry /feedingstuf fs/feedmate rials/ 30 min. POULTRY PRODUCTIO N (Provides Feeds and Implement Feeding Practices) Module 2 http://lrmd s.depedldn.c om/DOWNL OAD/9_TLE _POULTRY_ PRODUCTIO N_MODULE. PDF
The trainer will check trainees performance using the Criteria
1.5 Hours
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 20
Revision # 01
following enterprise following enterprise prescribed prescribed formulation 3.3.Fed animals based on feeding management program
Lecture
Demonstration
Performance Checklist. 1.32.
formulation The trainer will The trainees will distribute read Information Information Sheet Sheet and 1.3-3 on how to fed Answer Selfanimals based Check 1.3-3 in feeding animals on feeding based on feeding management management program program The trainees will The trainer will re-demonstrate demonstrate Task Task Sheet 1.3-3 Sheet 1.3-3 on how to fed animals in feeding animals based based on feeding on feeding management management program
Lecture
The trainees will The trainer will read Information distribute Information Sheet Sheet and Answer Self1.3-4 on how to monitor feeding in Check 1.3-4 in monitoring the following
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by:
30 min. Chicken Feeding Guide https://ww w.kisfarm.co m/pages/ch ickenfeedingguide
The trainer will check trainees performance using the Criteria Performance Checklist. 1.3-
1.5 Hours Chicken Feeding Guide https://ww w.kisfarm.co m/pages/ch icken-
3.
program 3.4.Monitor Feeding in the following enterprise procedure
The trainer will compare his answers to the Answer Key 1.3-3.
The trainer will compare his answers to the Answer Key 1.3-4.
feedingguide 30 min. THE POULTRY SITE (http://www .thepoultrysi te.com/artic
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 21
SDSSU SM
Revision # 01
enterprise procedure
les/94/feedi ngchickensfor-besthealth-andperformance /)
Feeding in the following enterprise procedure
LO 4: GROW AND HARVEST CHICKEN 4.1.Monitor growth rate based on enterprise procedures
Lecture
4.2.Implement Health care program based on enterprise procedures
Lecture
The trainer will The trainees will distribute read information Information Sheet sheet and
1.4-1 on how to monitor growth rate based on enterprise procedures
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
30 min.
Answer Key 1.4-1.
Answer SelfCheck 1.4-1 in monitoring growth rate based on enterprise procedures
The trainees will The trainer will read Information distribute Information Sheet Sheet and Answer Self1.4-2 on how to Check 1.4-2 in implement Health implementing care program based on Health care enterprise program based procedures on enterprise
ORGANIC AGRICULTURE
The trainer will compare his answers to the
The trainer will compare his answers to the Answer Key 1.4-2.
HEALTH 30 min. MANAGEME NT PROGRAM (http://www .poultryhub. org/health/ healthmanagemen
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 22
Revision # 01
procedures Lecture 4.3.Implement Sanitation and cleanliness program based on enterprise procedure
4.4.Collect Organic waste for fertilizer formulation.
Lecture
t/)
The trainees will The trainer will read Information distribute Information Sheet Sheet and Answer Self1.4-3 on how to implement Check 1.4-3 in implementing Sanitation and Sanitation and cleanliness program based on cleanliness program based enterprise on enterprise procedure procedure
The trainer will compare his answers to the Answer Key 1.4-3.
The trainees will read Information
The trainer will compare his
The trainer will distribute
Information 1.4-4 on howSheet to collect Organic waste for fertilizer formulation.
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Sheet and Answer SelfCheck 1.4-4 in collecting Organic waste for fertilizer formulation.
Date Developed: September 2020 Date Revised: October 2020 Developed by:
answers to the Answer Key 1.4-4.
SANITATION 30 min. PROGRAM FOR POULTRY PRODUCTIO N (https://ww w.bestvetsol utions.com/ media/docu ments/Cid_ Lines_Poultr y_Hygiene_C atalogue_95 7FA0292A8 27.pdf) WASTE MANAGEME NT (http://www .poultryhub. org/product ion/husban drymanagemen t/housing-
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 23
30 min.
SDSSU-SM
Demonstration
4.5.Select suitable chicken for harvest based on market specifications.
Lecture
The trainer will demonstrate Task Sheet 1.4-4 on how to collect Organic waste for fertilizer formulation.
The trainees will re-demonstrate Task Sheet 1.4-4 in collecting Organic waste for fertilizer formulation.
The trainees will The trainer will read Information distribute Information Sheet Sheet and Answer Self1.4-5 on how to select suitable Check 1.4-5 in chicken for harvest selecting suitable chicken for based on market harvest based specifications. on market specifications.
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Revision # 01
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
The trainer will check trainees performance using the Criteria Performance Checklist. 1.44.
The trainer will compare his answers to the Answer Key 1.4-5.
environment /wastemanagemen t/) 1.5 hours WASTE MANAGEME NT (http://www .poultryhub. org/product ion/husban drymanagemen t/housingenvironment /wastemanagemen t/) t/) RAISING CHICKENS FOR MEAT: KNOW YOUR BREEDS AND HOW TO HARVEST HUMANELY (https://rap
30 min.
Document No. NTTA-TM1-01 Issued by: SDSSU-SM
Page 24
Revision # 01
idcityjournal .com/lifestyl es/food-
Demonstration
The trainer will demonstrate Task Sheet 1.4-5 on how to select suitable chicken for harvest based on market specifications.
The trainees will The trainer will check trainees re-demonstrate Task Sheet 1.4-5 performance the in selecting using suitable chicken Criteria for harvest Performance based on market Checklist. 1.4specifications. 5.
andcooking/rais ingchickensfor-meatknow-yourbreeds-andhowto/article_b 0740f4411eb-5b20823367e6ece309 93.html) RAISING CHICKENS FOR MEAT: KNOW YOUR BREEDS AND HOW TO HARVEST HUMANELY (https://rap
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idcityjournal .com/lifestyl es/foodandcooking/rais ingchickensfor-meatknow-yourbreeds-andhowto/article_b
4.6. Accomplish production record according to enterprise procedure.
Lecture
The trainer will The trainees will The trainer will compare his read Information distribute answers to the Information Sheet Sheet and Answer Key Answer Self1.4-6 on how to accomplish 1.4-6. Check 1.4-6 in accomplishing production record production record according to according to enterprise enterprise procedure. procedure.
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0740f4411eb-5b20823367e6ece309 93.html) POULTRY RECORD KEEPING (https://far mergiantblo g.wordpress. com/2016/ 02/24/recor d-keeping/)
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C. ASSESSMENT PLAN
Written Test
Oral Question Demonstration D. TEACHER’S SELF-REFLECTION OF THE SESSION
Were lessons too easy or too difficult for the learners?
Did the learners understand what was being teach?
What are the problems encountered within the whole session and how did I deal with it?
Did the learning materials help the learners in participating on the task?
Did the learners show interest in the task given?
Was the learning session taught at a reasonable pace?
How effective was the overall training session?
Did I meet all my objective?
Was I sensitive to each of my learners needs?
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PARTS OF A COMPETENCY-BASED LEARNING References/Further Reading Performance Criteria Checklist Operation/Task/Job Sheet Self Check Answer Key Self Check Information Sheet Learning Experiences Learning Outcome Summary
Module Module Content Content List of Competencies Module Content Module Content
Module Content Front Page In our efforts to standardize CBLM, the above parts are recommended for use in Competency Based Training (CBT) in Technical Skills Development Education Authorityand (TESDA) Technology Institutions. The next sections will show you the components and features of each part.
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ORGANIC AGRICULTURE PRODUCTION NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies
No.
Unit of Competency
Module Title
Code
1.
Raise Organic Chicken
Raising Organic Chicken Chicken
AGR611306
2.
Produce Organic Vegetables
Producing Organic Vegetables
AGR611301
3.
Produce Organic Fertilizers
Producing Organic Fertilizers
GR611302
4.
Produce Organic Concoctions and Extracts
Producing Organic Concoctions and Extracts
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MODULE CONTENT UNIT OF COMPETENCY COMPETENCY
: RAISE ORGANIC CHICKEN
MODULE TITLE
: RAISING ORGANIC CHICKEN
MODULE DESCRIPTOR : This unit covers covers the k knowledge nowledge,, skills and attitudes required to raise organic chicken efficiently and effectively. It includes selecting healthy stocks, determine suitable chicken house requirements, install cage equipment, feed chicken, manage health and growth of chicken and harvesting activities. activities.
NOMINAL DURATION: 96 Hours Hours
LEARNING OUTCOMES: At the end of this module you MUST be able to: 1. Select healthy stocks and suitable housing 2. Set-up cage equipment 3. Feed chicken 4. Grow and harvest chicken
ASSESSMENT CRITERIA: 1. Breed/strains breeds are identified as per PNS-Organic AgricultureLivestock and GAHP Guidelines. 2. healthy Healthy chicks. chicks chicks are selecte selected d based on industry acc acceptable eptable ind indicator icator for 3. Healthy chicks chicks are select selected ed based on industry acc acceptable eptable indicator indicator for healthy chicks. 4. Suitable site for chicken house are determined based on PNS recommendations. Chicken house design is prepared based PNS recommendations. 5.House equipment installation design is prepared in line with PNS recommendation recomme ndation and actual scenario. 6.House equipment are installed in line with housing equipment installation design 7.Bedding materials are secured based on availability in the locality ORGANIC AGRICULTURE PRODUCTION NC II
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8.Bedding is prepared in accordance with housing equipment housing design 9.Brooding facility is set-up in accordance with the housing equipment installation design. 10.Suitable feed materials are selected based on availability in the locality and nutrient requirements of chicken 11.Feed materials are prepared following enterprise prescribed formulation 12.Animals are fed based on feeding managem management ent program 13.Feeding is monitored following enterprise procedure 14. Growth rate is monitored based on enterprise procedures 15.Health care program are implemented based on enterprise procedures 16.Sanitation and cleanliness program are implemented based on enterprise procedure 17.Organic waste for fertilizer formulation are collected. 18.Suitable chicken for harvest are selected based on market specifications. 19.Production record is accomplish accomplished ed according to enterprise procedure.
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LEARNING OUTCOME NO. 3 FEED CHICKEN Contents:
Principles of feeding Feed materials comply with PNS Kinds and characteristics of acceptable feed materials (sources for protein, carbohydate, mineral resources) Preparation of feeds Advantages and disadvantages of different feeding management practices PNS recommendations for feed materials Feed recording and inventory management Principles of 5S Principles of 3Rs
Assessment Criteria Criteria 1. Suitable feed materials are selected based on availability av ailability in the locality and nutrient requirements of chicken 2. Feed materials are prepared following enterprise prescribed formulation 3. Animals are fed based on feeding management program 4. Feedin Feeding g is monitored following enterprise procedure
Conditions Conditions The participants participants will will have access access to:
Tools and materials: materials: -locally available materials for feed (leguminous plants, root crops, eggshells, eggshe lls, tubers, banana, etc.) --containers for feed preparations -knives -chopping board -weighing scale -feeding trough -waterers ORGANIC AGRICULTURE PRODUCTION NC II
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-feed cart -container for concoctions -PPE -learning materials materials (PNS, organic feed guides for poultry, etc.)
Assessment Method: Method: 1. Written Test 2. Oral Questions 3. Demonstration
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Learning Experiences Learning Outcome 3
FEED CHICKEN Learning Activities
Special Instructions Instructions
1.Read information sheet 1.3-1 on Compare answers with answers key Select suitable feed materials based 1.3-1 on availability in the locality and nutrient requirements of chicken Answer Self-Check 1.3-1 in Select suitable feed materials based on availability in the locality and nutrient requirements of chicken 2.Read information sheet 1.3-2 on Prepare feed materials on the following enterprise prescribed formulation Answer Self-Check 1.3-2 in Prepare Compare answers with Answer Key feed materials on the following 1.3-2 enterprise prescribed formulation Perform Task Sheet 1.3-2 on how to Prepare Feed Materials in the Evaluate your own output using following enterprise prescribed Performance Criteria Checklist 1.3-2 formulation 3.Read information sheet 1.3-3 on Compare answers with answer key Fed animals in feeding management 1.3-2 program Answer
Self-Check
animals on program
1.3-3
in
Fed
feeding management
Perform Task Sheet 1.3-2 on how to Fed Animals Fed animals in feeding Evaluate your own output using management managem ent program Performance Criteria Checklist 1.3-2 4.Read information sheet 1.3-4 on Monitor Feeding in the following Compare answers with Answer Key enterprise procedure 1.3-4 Answer Self-Check 1.3-4 in Monitor Feeding in the following enterprise procedure ORGANIC AGRICULTURE PRODUCTION NC II
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Information Sheet 1.3-1 Nutrients and Feed Materials Learning Objectives: Objectives: After reading this INFORMATION INFORMATION SHEET, YOU MUST be able to: 1. Discuss the importance of Suitable Feed Materials 2. Know the 6 Major Classes of Nutrients and their functions
Animals eat to acquire the energy and building materials that they need to live and grow. Animals use energy to perform normal body functions such as breathing, walking, eating, digesting, and maintaining body temperature. Nutrients provide poultry the energy and material needed for the development of bone, flesh, feathers, and eggs.
Feed has six major components:
Water Carbohydrates Fats Proteins Minerals Vitamins
Each of these components is important in providing poultry the nutrients they need, and a deficit of even one can have serious health consequences for poultry.
Water
Water is often overlooked, but it is one of the most important nutrien nutrients. ts. An animal can live without food longer than it can live without water. In a laying flock, a shortage of water for just a few hours can result in reduced egg production, production, so clean water should be available available at all tim times. es. If you do not use automatic waterers, fill the drinkers twice a day. If the drinkers are filled only in the morning, birds can run out of water by midday. A laying hen drinks about 25% of her daily water intake during the last two hours of daylight. Water plays an important role in the body of an animal. Water softens feed and carries it through the digestive tract. As a component of blood (90% of blood content), water carries nutrients from the digestive tract to cells and ORGANIC AGRICULTURE PRODUCTION NC II
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carries away waste products. Water also helps cool the bird through evaporation. (Birds (Birds do not have sweat glands, so their heat loss occurs in the air sacs and lungs through rapid respiration.) A baby chick is composed of about 80% water. Even though this percentage decreases decreas es as a bird gets older, the need for water remains. There is no precise quantity requirement requirement for water because there are s several everal factors that affect the amount water aand birdhumidity. needs: age, temperature, waterofquality, As body a rulecondition, of thumb,diet, poultry consume twice as much water as feed. Carbohydrates Carbohydrates (compounds with carbon, hydrogen and oxygen) are an energy source for animals and make up the largest portion of a poultry diet. Carbohydrates Carbohydr ates are typically eaten in the form of starch, sugar, cellulose, and other nonstarch compounds. Poultry typically do not digest cellulose and the nonstarch compounds, referred to as crude fiber, well. However, poultry are able to use most starches and sugars well. Important sources of carbohydrates carbohydr ates in poultry diets include corn, wheat, barley, and other grains.
Fats Fats have two and one-quarter times the calories of carbohydrates by weight. Fat provides nine calories of energy per gram, while carbohydrates while carbohydrates carbohydrates provide only four. At room temper temperature, ature, saturated fats fats are solids and unsaturated fats are liquid. Examples of saturated fats that can be used in poultry diets include tallow, lard, poultry fat, and choice white grease. Examples of usable unsaturated fats include corn oil, soy oil and canola oil. Common sources of supplemental fat in commercially produced poultry feeds include animal fat, poultry fat, and yellow grease. The high high cost of vege vegetable table oils mak makes es including including these these fats in poultr poultry y diets uneconomical. Fats are composed of smaller compounds called fatty acids. Fatty acids are responsible for cell-membrane integrity and hormone synthesis. Although there are many different fatty acids, poultry have a specific requirement for one — linoleic linoleic acid — s so o it must be included in the diet. Linoleic acid is considered an essential fatty acid because poultry cannot generate it from other nutrients (for example, by converting one fatty acid to another). Fat must be present in the diet for poultry to absorb the fat-soluble vitamins A, D, E, and K. In addition to its role in nutrition, fat is added to feed to reduce grain dust. Fat addition also improves the palatability of feed (that is, makes feed more appetizing). Fats, including those incorporated in feed, have a tendency to go bad, or become rancid. rancid. This is a year-round problem, but the risk of feed going rancid is even greater in the summer. To prevent feed from going rancid, ORGANIC AGRICULTURE PRODUCTION NC II
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antioxidants are added to poultry diets containing added fat. A common antioxidant listed on feed labels is ethoxyquin.
Proteins Proteins are complex compounds made up of smaller units called amino amino acids. After a bird consumes protein, the digestive process breaks down the protein into amino acids. The amino acids are then absorbed by the blood and transported to cells that convert the individual amino acids into the specific proteins required by the animal. Proteins are used in the construction of body tissues such as muscles, nerves, cartilage, skin, feathers, beak, and so on. Egg white is also high in protein. Amino acids are typically divided into two categories: essential and nonessential. Essential aminoacids are those that cannot be made in adequate amounts to meet the needs of the animal. The nonessential nonessential amino acids amino acids are those that the body can generate in sufficient quantities as long as appropriate starting material is available. There are 22 amino acids commonly found in feed ingredients. Of these, 11 are essential and must be supplied in the feed. Poultry diets typically contain a variety of feedstuffs because no single ingredient is able to supply all the necessary amino acids in the right levels. Most feed tags indicate only the percentage of crude protein in a given feed. This information information does not tell you about tthe he quality of the protein used. Protein quality is based on the presence of the essential amino acids. For poultry, methionine and lysine are the two most critical amino acids. Deficiencies of either of these will lead to a significant drop in productivity and the health of the flock. Commercial poultry diets typically contain methionine and lysine supplements. Because of these supplements, feed can contain less total protein; without supplements, feed would have to contain excessive amounts of the other amino acids in order to meet the methionine and lysine requirements. The main sources sources of protein in poultry d diets iets are plant proteins proteins suc such h as soybean meal, canola meal, corn gluten meal, and so on. Animal proteins used include fishmeal and meat and bone meal. Fishmeal can be used only in limited quantities (less than 5% of the total composition of the diet) or it will give poultry meat and eggs a fishy flavor.
Minerals Minerals play a role in bone formation, but minerals are also needed for several other important functions, including formation formation of blood cells, blood clotting, enzyme activation, and energy metabolism and for proper muscle function. Minerals are typically classified as macro- or microminerals. Poultry require higher levels of macrominerals and lower levels of microminerals in their diets. The microminerals include copper, iodine, iron, manganese, selenium, ORGANIC AGRICULTURE PRODUCTION NC II
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and zinc. Although poultry have lower requirements for microminerals, these minerals play essential roles in the body's metabolism. Iodine, for example, is required to produce thyroid hormones that regulate energy metabolism. Similarly, zinc is involved in many enzyme-based reactions in the body, and iron aids oxygen transportation within the body. The macrominerals macrominerals iinclude nclude calc calcium, ium, phosphorus, chlorine, chlorine, magnesium, magnesium, potassium, sodium. Many people are familiar with calcium's role role in in proper boneand formation and eggshell quality, but calcium's important blood-clot formation and muscle contraction is less well known. Phosphorus is important in bone development, development, and it is part of cell membranes and is required for many metabolic functions. Chlorine is important in the formation of hydrochloric acid in the stomach and thus plays a role in digestion. digesti on. Sodium and potassium are electroly electrolytes tes important for metabolic, muscle, and nerve functions. Magnesium also assists with metabolic and muscle functions. Grains are low in minerals, so mineral supplements are added to commercial poultry feeds. Limestone or oyster shell are common sources of calcium. Dicalcium phosphate is a common source of phosphorus and calcium. The microminerals microminerals are usually supplied in a mineral premix.
Vitamins Vitamins are a group of organic or ganic compounds that poultry require in small quantities. Despite the low requirement levels, vitamins are essential for normal body functions, growth, and reproduction. A deficien deficiency cy of one o ne or more vitamins can lead to a number of o f diseases or syndromes. Vitamins are divided into two categories: fat-soluble and water-soluble. The fat-soluble vitamins vitamins are A, D, E, and K. Vitamin A is required for normal growth and development of epithelial tissue (skin and the linings of the digestive, digesti ve, reproductive, and rrespiratory espiratory tracts) and reproduction. Vitamin D3 is required for normal growth, bone development, and eggshell formation. Vitamin K is essentia essentiall for blood-clot formation. Some vitamins are produced by microorganisms in the digestive tract. Vitamin D can be produced when sunlight hits the bird's skin. Other vitamins must be supplied because they are The water-soluble vitamins include vitamin C and the B vitamins. The B vitamins include vitamin B12, biotin, folacin, niacin, pantothenic acid, pyridoxine, riboflavin, and thiamin. The B vitamins vitamins are involved involved in many many metabolic functions, including including e energy nergy metabolism. Poultry can make vitamin C, so there is no dietary requirement established for this vitamin. Vitamin C supplementation, however, has been shown to be useful when birds are stressed. not formed by the birds. Many essential vitamins are partially supplied by feed ingredients such as alfalfa meal and distillers' dried solubles. A vitamin premix is typically used to compensate for the fluctuating levels of vitamins found naturally in food and to assure adequate levels levels of all vitamins. vitamins. Date Developed: ORGANIC Document No. NTTA-TM1-01 AGRICULTURE PRODUCTION NC II
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Self- Check 1.3-1 Multiple Choice Direction: Encircle the letter of the correct answer.
1.Group of organic compounds that poultry require in small quantities. a. minerals b. vitamins c. proteins d. fats 2. Play a role in bone formation, but also needed for several other important functions, including formation of blood cells, blood clotting, enzyme activation, and energy metabolism metabolism and for proper muscle function. a. minerals
b. vitamins
c. proteins
d. fats
3.Is often overlooked, but it is one of the most important nutrients. a. minerals
b. vitamins
c. fatty acid
d. water
4.Fats are composed of smaller compounds called _______.
a. minerals
b. Vitamins
c. Fatty acid
d. Water
5.Proteins are complex compounds made up of smaller units called ________. a. fatty acid
b. Amino acid
c. Fats
d. Protein
Enumeration: 1.Classification of Minerals 2.Categories 2.Categor ies of Amino Acid 3.Categories 3.Categor ies of Vitamins
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ANSWER KEY 1.3-1 Multiple Choice 1.B 2.A 3.D 4.C 5.B Enumeration 1.Macrominerals Micro minerals 2.Essential 2.Essent ial Amino Acid Non-essential Amino Acid 3.Fat-soluble Water-soluble
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INFORMATION SHEET NO. 1.3-2 FEED INGREDIENTS Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. identify/enumerate feed ingredients for formulating chicken ration; 2. formulate a simple ration for chicken; 3. explain/apply effective feeding practices for chicken; and 4. appreciate the value of efficient feed and effective feeding for chicken.
Definition of Terms 3.1 Feed is any single or multiple materials, whether processed, semiprocessed or raw, which is intended to be fed directly to domesticated animals to meet the nutrient requirements in order to maintain life, promote growth, production and reproduction without any additional substance except water. 3.2 Feed Additive refers to an ingredient or combination of ingredients which is added to the basic mixed feed to fulfill a specific need which include, but not limited to, acidifie acidifiers, rs, antioxidants, aromatics, deodorizing agents, flavor enhancers, mold inhibitors, pellet binders, preservatives, sweeteners, toxin binders, etc. It is usually used in micro quantities and requires careful handling and mixing. A feed additive may have no nutritive value but is added to the feed to improve its quality and efficacy. 3.3 Feed Ingredient is a component part or constituent of any combination or mixture making up a feed, whether or not it has a nutritional value in the animal’s diet, including feed supplements supplements and additives. Ingredients are of plant, animal or aquatic origin, or other o organic rganic or inorganic substances substances.. 3.4Feed Supplement refers to a feed ingredient or mixture of feed ingredients intended to supply the deficiencies in a ration or improve the nutritive balance or performance of the total mixture. For purposes of this standard, the following, such as but not limited to amino acids, fatty acids, vitamins and minerals are considered as feed supplements .
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Common Ingredients Used in Formulating Poultry Feeds Sources of Energy A. Yellow corn. Yellow corn is one of the best grains for fattening chickens. It consists of eight to nine percent crude protein, high in energy and low in fiber. It is highly digestible and palatable. It yellow contains vitamin and yellow pigmenting compounds, thus obtaining the color of theAyolk.
B.Rice bran. Rice bran is palatable to poultry of all ages. There are three types of rice bran in the market. They are known as D1, D2 and D3, respectively.
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Their crude crude protein conte content nt are the followi following: ng:
Type of rice bran D1 D2 D3
Crude Protein C Content ontent 11 to 12% 10% 8.5 to 8.9%
A. Vegetable and Coconut oil – oil – Plant Plant oil are good source of energy for animals’ diet. diet.
B.Molasses. Molasses is the cheapest source of carbohydrates. It is a byB.Molasses. product in the manufacture of sugar. It should be used in a maximum of 4 %.
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Sources of Protein Plant Sources A. Corn gluten feed (CP 18 to 20%). Corn gluten is a combination of corn gluten and corn bran mixed in such a proportion as to contain twenty five percent protein. protein. It is a good source of carbohydrate carbohydrates. s. B.Soy bean oil meal. There are two types of soy bean oil meal: high protein(46 % CP) and low protein ((43% CP). This is the only plant protein source that can replace animal protein in the diet with almost the same protein quality. C. Ipil-ipil leaf meal- it contains twenty one (21%) protein, but is fed mostly for its vitamin A and yellow pigmenting properties. C.Copra meal (20% CP). Copra meal is the byproduct of the coconut meat after the oil has been extracted. It contains about twenty percent protein. It is the most common and cheapest source of plant protein. A. Fish meal (58 to 60 % CP). Fish meal is a good source of high quality protein. It contains about sixty to sixty five percent protein. It also contains an adequate amount of carbohydrates and fats. B. Shrimp meal. Shrimp meal when dried and ground is a good source of protein. It contains about fifty six percent crude protein but low in energy. It may be used as substitute for fish meal. Two major parts parts of shrimp are used in making s shrimp hrimp meal, the shell (39% (39% CP) and the head (46% CP). C.Meat and Bone meal (50% CP). These are by-products, trimmings of canning and meat processing industries.
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Minerals. There are 13 minerals required by chicken. These are grouped into the macro and micro minerals. The macro minerals include calcium, phosphorous, chlorine, potassium, manganese, copper, zinc, iodine, and selenium. Cobalt, which is found in Vitamin B, is also essential for healthy red blood corpuscles. Calcium and phosphorous are needed for skeletal growth and bone and teeth development found in the fluids and soft tissues of the body. Salt improves the appetite, promotes growth, and is essential to hydrochloric acid formation in the stomach. Zinc protects the skin from the disease called called mange. Iron and copper are necessary necessary for the formation of hemoglobin in the red blood cells to prevent nutritional anemia. All these minerals are found in various feedstuff like farmproduced feeds, protein concentrates, concentrate s, and sea products. Vitamins. These are organic substances important to the health and proper functioning of the animals. They are needed in small amounts. Vitamins are classified classifie d either as fat fat – – soluble, soluble, which contains A, D, E, and K, or watersoluble which consists of the Vitamin B complex and Vitamin C.
FORMS OF FEED a.MASH - (physical form) a mixture of feed ingredien ingredients ts in meal form. b.CRUMBLEb.CRUMB LE- is a form of feeds which is made from crushed pellet. c.PELLET – (physical c.PELLET – (physical form) feed formed by compacting through mechanical means. KINDS OF POULTRY FEEDS 1. Pre-starter/Chick Pre-starter/Chick booster- given from day old to 2 wks; with 21.5 % to 23 % CP. 2. Chick starter- contains 20%-21% CP 3. Chick grower- contains 17 % CP 5. Finisher- given to finishing broiler 6. Layer Pullet MashDeveloper Developer – – Contains Contains % CP 7. should contain 14 17-18 % CP Ration Formulation The cost cost of poultry feeds makes makes up 70 to 80 pe percent rcent of the total cost of production. It is a poultry raiser’s concern to minimize minimize the cost of feeds without affecting the health and vigor of the birds. This can be done successfully by formulating poultry rations. The saying saying “Tell m me e the kind of feeds you are giving giving your birds birds and I will tell tell you what kind of birds you you have” is true true.. In poultry nutri nutrition, tion, econom economical ical but nutritious feeds must be given to the birds. ORGANIC AGRICULTURE PRODUCTION NC II
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Pearson Square Method- This is a simple and easy method of determining the correct proportion of two feed ingredients without changing the feed’s protein content. However, in balancing swine rations by the Pearson Square Method, only the protein content of the ration is given a major consideration. To illustrate illustrate the application application of this method, let let us consider consider the sample problem below: A poultry raiser wants to prepare a ration with 17 % CP for his flock. He has an adequate supply of rice bran and soybean oil meal. The protein content of rice bran is 12 percent while soybean oil meal has 44 percent protein. How much rice bran and soybean oil meal should be mixed to produce a 100 kilogram feed mixture containing the required protein allowance? To solve the problem, follow these ste steps: ps: 1. Construct a square and write in the middle of the square the desired percent of protein content of the ration. 2. On the upper left hand corner of the square, write the protein content of the energy source (rice bran). On the lower left hand corner, write the protein content of the protein supplement (soybean oil meal). 3. Draw a diagonal line from each corner; subtract the smaller number from the larger one diagonally across the square .
12
27
17 %
44 532 4. Get the total parts of rice bran and soybean. (27.0 + 5.0 = 32). 5. The parts of each ingredient are simplified into a percentage of the total and these are multiplied to the desired quantity. 27.0 parts of R RB B 32.0 total parts
x 10 100 0 =84.375 kg. RB
5 parts of SB x 100 = 15.625 kg. SB 32 total parts 6.Check whether your answer is correct. ORGANIC AGRICULTURE PRODUCTION NC II
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84.375 kg RB x .12 % protein = 10.12 10.125 5 % CP 15.625 kg soybean x .44 % CP = 6.875 % CP 17.00 % CP Trial and Error Error Method. This is the most prac practical tical method to to use in small small scale farm operations. A ration formulated by using this method is balanced and ensures that necessary free nutrients are present. Table below below is an exam example ple of a practical way of formulati formulating ng chicken chicken ration using trial and error method as stated by E.C. Coligado, University of the Philippines College of Agriculture.
Ingredients ( %P %Protein) rotein)
Starter (kg.)
Ground yellow corn (8.7)
41.0 .
Corn gluten meal (41.0)
13.0
Rice bran (13.5)
5.0
Copra meal (20.4)
5.0
Soy bean oil meal (44.0)
16.5
Fish meal (16.3)
12.0
Molasses (3.2) Ipil-ipil leaf meal (21.0)
1.0
Oyster shell flour
1.0
Salt
5.0
Vit.-Min.-mix
0.5 100
Steps: 1. Determine the kind of feed you want to formulate. 2. Determine the crude protein content of feed you want to prepare. 3. Identify commonly available feed ingredients. 4. List them down as shown in the above Table with their protein content. 5. Decide on the amount of feed to prepare. ORGANIC AGRICULTURE PRODUCTION NC II
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6. Make a calculated amount for each ingredient and multiply them to protein content of each ingredient. 7. If the total CP and amount of feed required are not met, TRY again. 8. Total the CP and the amount of feed, if both correspond to required CP and amount of feed mixtures, you are ready for mixing feeds. FEEDING GUIDE FOR THE GENERAL FLOCK Broiler and layers require different kind of feeds as they grow. Table below below shows the type of ration requirement requirements s of birds. Age (days) 1 to 7 8 to 14
Broiler (feed) Booster Starter
15 to 21 22 to 28 29 to 35
Starter Grower Grower/ Finishe Finisherr
36 to 42
Finisher
Age 1-10 days 11 days- 6 wks. 6-10 wks 11-16 wks.
Layer (feed) Booster Starter
5% of egg prod’n. prod’n.
Laying feed
Grower Developer
Courtesy of Villacorta Integrated Farm
Feeds given during the early stages of growth have higher protein content (22 to 24 percent) than those given during the later stages of growth (19 to 20 percent) To find out how much corn is needed to m maintain aintain a hen for one year, multiply the weight of the hen by 8 and add 11.35 kilos . The main purpose of feeding laying hens is to have as many eggs as possible. Layer should consume an average of 110 grams. of feed in a day during laying stage to supply her daily maintenance and laying needs which can be given twice (6 am and 2 pm).
One of the factors that has improved the develop development ment of the poultry industry in our country is the availability of efficient feeds and effective feeding management. ORGANIC AGRICULTURE PRODUCTION NC II
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Correct practices in feeding chicken start during their first day in the brooding house. An open type feeding trough or newspaper sheets should be used during the first few days of the chicks. Feeds are spread over several layers of newspaper sheets. These newspaper sheets must be changed every day until the chicks are big and strong enough to use the ordinary feeding trough.
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Answer Self-Check No. 1.3-2
Multiple Choice Direction: Encircle Encircle the letter o off the correct answer. 1.Is one of the best grains for fattening chickens. a. Molasses b.Rice bran c.Yellow corn 2. Is palatable to poultry of all ages. a. Molasses b.Rice bran c.Yellow corn 3. Is the cheapest source of carbohydrates. It is a by-product in the manufacture of sugar. a. Molasses b.Rice bran c.Yellow corn 4. Is the byproduct of the coconut meat after the oil has been extracted. a.molasses
b.meat and bone meal
c.copra meal
5. These are by-products, trimmings of canning and meat processing industries. a.molasses b.meat and bone meal c.copra meal 6. This is a simple and easy method of determining the correct proportion of two feed ingredients without changing the feed’s protein content. content. a. Assessment Method b.Trial and error Method c.Pearson Square Method 7. This is the most practical method to use in small scale farm operations. a. Assessment Method b.Trial and error Method c.Pearson Square Method
Enumeration: 1.Forms of feed 2.Kinds of Poultry feeds
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Answer Key 1.3-2 Multiple Choice 1.c 2.b 3.a 4.c 5.b 6.c 7.b Enumeration 1.Mash Crumble Pellet 2.Pre-starter/Chick Booster Chick Grower Finisher Pullet Developer Layer Mash
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TASK SHEET 1.3-2 Title:
Prepare Feed Materials
Performance Objective: You should be able to prepare the tools, materials and equipment equipment needed for the preparation of feed materials on the following enterprise formulation.
Supplies/Materials: Leguminous plants, root crops, eggshel Supplies/Materials: eggshells, ls, tubers, banana, etc. etc.
Equipment Equipment
:
-containers -knives -chopping board -weighing scale -feed cart
Steps/Procedure: Steps/Procedure: 1. Wash plants thoroughly thoroughly.. 2. Cut plants into pieces. 3. Dried plants in minimum of 1 day. 4. Mix with FPJ or FFJ. 5. Feeds are ready to fed. Assessment Method:
Written Test Oral Questioning Demonstration Demonstration
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Performance Criteria Checklist 1.3-2 CRITERIA
YES
Did you…. 1. Identify/enumerate feed ingredients for formulating chicken ration ?
NO NO
2. Formulate a simple ration for chicken? 3. Explain/apply effective feeding practices for chicken? 4. Appreciate the value of efficient feed and effective feeding for chicken ? 5. Identify Identify/enumerate /enumerate the kinds of poultry feeds? 6. Identify Identify/enumerate /enumerate the forms of feed?
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INFORMATION SHEET NO. 1.3-3 FEEDING AND MONITORING CHICKEN
Learning Objectives: After reading this INFORMATION INFORMATION SHEET, YOU MUST be able to: 1.Know the feeding rate of different ages of chicken. 2.Identify/enumerate the drinking system of chicken. 3.Identify/enumerate the feeding system of chicken.
BIRD AGE OF BIRD
TYPE OF F FEED EED
FEEDING RATE FOR THAT AGE GROUP GROUP
OTHER SUPPLEMENTS SUPPLEMENTS
Layer Chicks (hatch to 8 weeks of age)
Chick Starter
2-5 lbs. per bird (over the 8 weeks)
Provide access to chick grit and fresh water at all times
Broiler Chicks (hatch to 4 weeks of age)
Chick Starter
2-5 lbs. per bird
Provide access to chick grit and fresh water at all times
Layer Growers (8- Grower or All 20 weeks of age) Purpose Poultry
10-15 lbs. per bird (over the 12 weeks)
Provide access to grower grit and fresh water at all times
Broiler Growers (4 weeks to harvest)
10-15 lbs. per bird
Grower, Broiler, or All Purpose Poultry
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Layer (21+ weeks of age/when egg production begins)
Grower (with calcium supplementation) or Layer
Roughly 1/4 lb. per bird each day (depends on breed and access to free range)
Provide access to hen grit, oyster shells, and fresh water at all times
Drinking System Drinking Type Nipple Drinkers
Requirements 3 kg (6.6 lbs)9 birds per nipple
Bell Drinkers
10 drinkers (40 cm/17 in)per 1000 birds
Nipple Drinker
Bell Drinker
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Birds should have access to clean, fresh, good quality drinking water
24 hours a day. Monitor the feed to water ratio daily.
At 21°C (70°F), birds are consuming sufficient water when the ratio of water volume (l) to feed weight (kg) remains close to: - 1.8:1 for bell drinkers - 1.7:1 for nipple drinker drinkers s with cups. - 1.6:1 for nipple drinker drinkers s without cups. - The water water to feed ratio m may ay be higher than this for the first few days.
Ideal water temperature should be between 15°C (59°F).
Provide supplementary supplementary drinkers for the first 4 days of a flock’s life. life.
Adjust drinker height adjustment with bird age.
Keep drinkers well-maintained and clean.
In hot weather, water consumption will be increased and drinkers lines should be flushed at regular intervals to keep water cool.
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FEEDING SYSTEMS Feeding space space per bird for different feede feederr types. Feeder Type
Feeder Space
Pan Feeder
45-80 birds per pan (the lower ratio for bigger birds)
Flat Chain/Auge Chain/Augerr
2.5cm/bird(40 2.5cm/bird(40 birds/m of track) 1 in/bird(24 birds/ft of track)
Tube Feeders Feeders
70 birds/ birds/tube tube (for a 38 cm/15 c m/15 in diameter feeder)
Adjust feeder height daily so that bird’s breast are level with the base of the feeder.
Feed must be distributed equally and uniformly throughout the
feeding system. Allow the birds to clear the feeders once daily.
Feeder space may need to be increased if the lighting program is modified.
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SELF-CHECK SELF-CHEC K 1.3-3 1.3- 3
TRUE OR FALSE FALSE Direction: Write T if your answer is True and write F if your answer is False. _______________ ___________ ____ 1. Broiler Broiler Chicks wi will ll feed at the the rate of 10-15 lbs. lbs. per bird over the 12 weeks. _______________ ___________ ____ 2. The digestib digestible le amino acid levels levels in in the feed are important aspects and must be considered when purchasing feed.
_______________ 3. Layer _______________ Layer chicks will be feed at the rate of 2-5 lbs. lbs. per bird over the 8 weeks. weeks. _______________ 4. Layer _______________ Layer feeds account for th the e major cost of fe feeding eding and economic principles should be applied to the design of these feeds. _______________ 5. The Starter repres _______________ represents ents a larg large e proportion of the total feed cost and decisions on Starter formulation should be based on performance and profitability rather than cost.
ENUMERATION 1.Drinking System 2.Feeding System
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ANSWER KEY 1.3-3
1.False 2.True 3.True 4.False 5.False
ENUMERATION 1.Nipple Drinker Bell Drinker
2.Fan Feeder Flat Chain/Auger Tube Feeder Feeder
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TASK SHEET 1.3-3 Title:
FEEDING CHICKEN
Performance Objective Objective:: You should be able to
prepare the tools,
materials and equipment needed for the preparation in feeding the animals based on feeding management program. Supplies/Materials Supplies/Materials
: Feeds Water
Equipment Equipment
: Feeder Drinker
Steps/Procedure: Steps/Procedure: 1. Wash the feeder and the drinker thoroughly. 2.Put the feeds in the feeder in a minimum requirement. 3. Put potable water in a drinker.
Assessment Method: Written Test Oral Questioning Demonstration
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Performance Criteria Checklist 1.3-3 CRITERIA Did you…. 1. Know the feeding ration of different ages of chicken? chicken?
YES
NO NO
2. Identify/enumerate the drinking system ? ? 3. Identify/enumerate the feeding system? system? 4. Monitor the feed tto o water ratio dail daily? y? 5. Access chicken to clean, fresh, good quality drinking water 24 hours a day? 6. Keep drinkers well-maintained and clean.
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INFORMATION INFORMATIO N SHEET 1.3 1.3-4 -4 PRINCIPLE OF 3R’s
Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1.Know the importance/principle of 3R’s. 3R’s. 2.Know how to utilize waste product.
Agricultural wastes are defined as the residues from the growing and processing of raw agricultural products such as fruits, vegetables, meat, poultry, dairy products, and crops. They are the non-product outputs of production and processing of agricultural products that may contain material that can benefit man but whose economic values are less than the cost of collection, transportat transportation, ion, and processing for beneficial use.
Wastes from Livestock Production Waste from livestock activities include solid waste such as manure and organic materials in the slaughterhouse; wastewater such as urine, cage wash water, wastewater from the bathing of animals and from maintaining sanitation in slaughterhouses; air pollutants such as H2S and CH4; and odors. The pollution caused by livestock production is therefore a serious problem most of them are usually around residential Air pollutionsince includes odors emanating frombuilt cages resulting from theareas. digestion process of livestock wastes; the putrefaction process of organic matter in manure; animal urine, and/or from redundant foods. The intensity of the smell depends on animal density, ventilation, temperature, and humidity. The proportion proportion of NH3, H2S, an and d CH4 varies al along ong with the stages of the digestion process and also depends on organic materials, the components of foods, microorganisms, and the status of the animals’ health. This untreated and nonreusable waste source can generate greenhouse gases while also having negative effects on the fertility of the soil and causing water pollution. In livestock waste, water volume accounts for 75 – 95% 95% of total volume, while the rest includes organic matter, inorganic matter, and many species of microorganisms and parasite eggs [5]. Those germs and ORGANIC AGRICULTURE PRODUCTION NC II
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substances can spread diseases to humans and cause many negative effects on the environme environment nt 4.WASTE UTILIZATION ROUTES Agricultural waste utilization technology must either use the residues rapidly,, or store the residues under conditions that do not cause spoilage or rapidly render the residues unsuitable for processing to the desired end product. There are a number of appl applications ications to which which these wastes can be used. They They include: Fertilizer Application The utilization of animal manures for fertilizer has a definite impact on input energy requirements at the farm level [9]. Manure could supply 19, 38 and 61% of o f nitrogen, phosphorus and potassiu potassium m in chemical fertilizer.
1 T he he ‘3R’Approach to AWM The concept of minimizi minimizing ng waste reduces the quantity and ill-effects of waste generation by reducing quantity of wastes, reusing the waste products with simple treatments and recycling the wastes by using it as resources to produce same or modified products. This is usually referred to as ‘3R’. Some waste products can be consumed as resources for production of different goods or the same product, meaning recycling the same resource. When wastes are reused time and again, it offsets harvesting of new similar or same products. This saves fresh resources exploitation and reduces waste generation. All in all, the 3Rs individually or collectively saves fresh resources exploitation, add value to the already exploited resources and very importantly minimizes the waste quantity and its ill effects. The principle of reducing waste, reusing and recycling resources and products (3Rs) aims at achieving efficient minimization of waste generation by: • Choosing to use items with care to reduce the a amount mount of waste generated. generated. • Repeated use of items or parts of items which still have usable aspects. • The use of waste itself as resources. resources.
The 3R Hierarchy Hierarchy in AWM Waste minimization minimization efficiency efficiency is is stated to b be e better achieved applying 3Rs in a hierarchical order- Reduce, Reuse and Recycle (Figure 3).The waste hierarchy refers to the "3Rs" i.e., reduce, reuse and recycle, which classify waste management strategies according to their desirability. desirabi lity. The 3Rs are meant to be a hierarchy, in order of iimportance. mportance. The waste waste hierarchy has taken m many any forms over the past dec decade, ade, but the basic concept has remained the foundation of most waste minimization strategies. The aim of the waste hierarchy is to extract the maximum practical benefits benefits from products and to generate the minimum amount of waste.
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The 3R approach approach as noted by [25] is conventionall conventionally y express expressed ed through a pyramid hierarchy in which increase in environmental benefits of each approach is placed from bottom to top. 4.3 Typical Poultry Waste Management Options A poultry farm is used here to describe a typical waste management system showing the application of each component function of an AWMS. 4.3-1Production: Wastes associated with poultry operations include manure and dead poultry Depending upon the system, waste can also include litter, wash-flush water, and waste feed. 4.3.2 Collection: The manure from poultry ope operations rations is al allowed lowed to accumulate accumulate on the floor where it is mixed with the litter. The manure litter pack forms a “cake” that generally is removed between flocks. The litter pack can be removed frequently to prevent disease transfer between flocks. In layer houses, the manure that drops below the cage is collected in deep stacks or is removed frequently using either a shallow pit located beneath the cages for flushing or scraping or belt scrapers positioned directly beneath the cages.
4.3.3 Storage: Litter from poultry operations is stored on the floor of the housing facili facility ty or outside the housing facility. When it is removed, it can be transported directly to the field for land application. In some areas the litter may be compacted in a pile and stored in the open for a limited time; however, it generally generall y is better to cover the manure with a plastic or other waterproof cover until the litter can be used. But if it is needed to be stored for a long time, the litter should be stored in a roofed facility. If the manure from layer operations is kept reasonably dry, dry, it can be stored in a roofed facility. If it is wet, it should be stored in a structural tank or an earthen storage pond. 4.3.5 Treatment: Poultry litter can be composted. This stabilizes the litter into a relatively odorless mass and helps to kill disease organisms so that the litter can be reused as bedding or supplemental feed to livestock. The litter can also be dried and burned directly as a fuel. Liquid manure may be placed into an aerobic digester to produce methane gas. 4.3.6 Transfer: The method method used to trans transfer fer the waste depends on the total solid content of the waste. Liquid waste can be transferred in pipes, gutters, or tank wagons, and dried litter can be scraped, loaded, hauled as a solid and transported using trucks. ORGANIC AGRICULTURE PRODUCTION NC II
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4.3.7 Utilization: The waste waste from poultry facilities facilities can be used for agricultural agricultural lan land d application or sold because of the high nutrient value of the litter. Furthermore, Furtherm ore, poultry waste can also be used for the production of methane gas, buried directly as a fuel, reused as bedding, or used as a fe feed ed supplement to livestock.
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ANWER SELF-CHECK 1.3-4 TRUE OR FALSE Direction: Write T if your answer is True and write _____1. Waste from livestock activities include solid waste such as manure and organic materials in the slaughterhouse.
_____2. Poultry litter cannot be composted. _____2. composted.
_____3. The _____3. The waste waste hierarchy refers to the "3Rs" "3Rs" i.e., reduce, reduce, reuse and recycle, which classify waste management strategies according to their desirability. _____4. Repeated use of items or parts of items which still have usable _____4. aspects. _____5. Some waste products can be consumed as resources for production _____5. of different goods or the same product, meaning recyc recycling ling the same resource _____ 6. Choosing Choosing to use th this is item wi with th care to reduce reduce the amount of waste generated.
Enumeration: 1.The 3R’s 3R’s 2. The The principle principle of reducing reducing waste waste,, (3Rs) aims at achieving achieving efficient minimization minimizat ion of waste generation by: 3. Typical Typical Poultry Waste M Management anagement Options. Options.
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ANSWER KEY 1.3-4
1.T 2.F 3.T 4.T 5.T 6.T
ENUMERATION: 1.Reduce Reuse Recycle 2.Production Collection Storage Treatment Treatment Transfer Utilization
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Evidence Plan
Qualification
Organic Agriculture Production
Title of Assessment
Institutional Assessment
Raise Organic Chicken Produce Organic Vegetables Produce Organic Fertilizers Covered Produce Organic Concoctions and Extracts Ways in which evidence will be collected: Demonstration and Question Checklist Unit of competency
& no
&
oi
s b O
ts
ne Q W
no ts Q
u
e D
me
tt u
e ir
Identify
Breed/strains breeds as per PNSOrganic Agriculture-Livestock and GAHP Guidelines? Select healthy chicks based on industry acceptable indicator for healthy chicks? Determine suitable site for chicken house based on PNS recommendations. recommendations. Install House equipment in line with housing equipment installation design
n
oi re
s
ni t
n av
g ar
ni it
The evidence must show that the trainee…
it g
no
Secure *Bedding materials availability in the locality
based on
Prepare equipment *bedding housing in accordance with housing design Set-up *brooding facility in accordance with the housing equipment installation design.
Select suitable *feed materials based on availability in the locality and nutrient requirements of chicken Prepare Feed materials following enterprise prescribed formulation Fed animals based on *feeding management program ORGANIC AGRICULTURE PRODUCTION NC
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Monitor feeding on the following enterprise procedure?
Monitor growth rate is based on enterprise procedures? *Implement Health care program based on enterprise procedures
*Implement Sanitation and cleanliness program based on ente enterprise rprise procedure *Collect Organic waste for fertilizer formulation? Select suitable chicken for harvest based on market specifications? specifications? Accomplish production record according to enterprise procedure? NOTE: *Critical aspects of competency
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TABLE OF SPECIFICATION SPECIFICATION
% Objectives/Content area/Topics
Kinds and Characteristics of Feed Materials Feed Ingredients
Feeding Chicken
Principle Princip le of 3R’s 3R’s
TOTAL
25 %
35 %
45 %
Knowledge
Comprehension
Application
# of items/ % of test
25 3
4
5
12
3
4
5
12
3
4
5
12
3
4
5
12
12
16
20
48
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25
25
100%
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WRITTEN EXAMINATION 1.Animals use energy to perform normal body functions such as a. Breathing b. walking c. maintaining normal body d. all of the above 2.Nutrients provide poultry the energy and material needed for the development of a. Bone b. feathers c. eggs d. all of the above 3.Each of these components is important in providing poultry the nutrients they need except a. Water b. carbohydrates c. vitamins d. wood 4.Cheapest, 4.Cheape st, but it is one of the most important nutrient. a.water b. carbohydrat carbohydrates es c. vitamins d. fats 5. Birds do not have sweat glands, so their heat loss occurs in air sacs and lungs through rapid respiration. a. False b. True c. Maybe true d. Maybe False 6. Energy source for animals and make up the largest portion of a poultry diet. a. water b. carbohydrates carbohydrates c. vitamins d. minerals ORGANIC AGRICULTURE PRODUCTION NC
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7. These are example of saturated fats that can be used in poultry diets except. a. none b. lard c. tallow d. poultry fat 8. Proteins are complex compounds made up of smaller units called a. acid b. fatty acid c. amino acid d. acidity 9. The main source of protein in poultry diets are plant protein such as a. soybean meal b. canola meal c. corn meal d. all of the above 10. These is an example of macro minerals EXCEPT a. Phosphorus b. Potassium c. Zinc d. Calcium 11. Is any single or multiple materials, weather processed, semi- processed or raw, which is intended to be fee directly to domesticated animals to meet the nutrient requirements in order to maintain life, promote growth, production and reproduction without any substance except water. a. Feed b. Food c. Water d. Vitamins 12. One of the best grains for fattening chickens. a. Rice bran b. yellow corn c. molasses d. soybean meal ORGANIC AGRICULTURE PRODUCTION NC
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13. Rice bran is palatable to poultry of all ages. There are three types of rice bran in the market. a. D1, D2 and D3 b. C1,C2 and C3 c. A1,A2 and A3 d. B1, B2 and B3 14. Is byproduct of the coconut meat after the oil has been extracted. a. fish meal b. soybean meal c. copra meal d. corn gluten 15. By-products, trimmings of canning and meat processing industries. a. meat and bone meal b. fish meal c. soybean meal d. corn gluten 16. These is the forms of feed except. a. Mash b. Crumble c. Pellet d. Starter 17. Is a form of feed which is made from crushe crushed d pellet. a. mash b. crumble c. pellet d. starter 18. A mixture of feed ingredients in meal form. a. mash b. crumble c. pellet d. starter 19. Feed formed by compacting through mechanic mechanical al means. a. mash ORGANIC AGRICULTURE PRODUCTION NC
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
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b. crumble c. pellet d. starter 20. This is a simple and easy method. a. Pearson Square Method b. Trial and Error c. Multiplic Multiplication ation d. Addition 21.This method is the most practical method to use in small scale farm operations. a. Pearson Square Method b. Trial and Error c. Multiplic Multiplication ation d. Addition 22. The main purpose of feeding laying hens is to have as many eggs as possible. a. True b. False c. Maybe true d. Maybe false 23. The method used to transfer the waste depends on the total solid content of the waste. a. True b. False c. maybe false d. maybe true 24. Poultry litter can be composted. a. True b. False c. Maybe false d. maybe true 25. The waste from poultry facilities can be used for agricultural land application or sold because of the high nutrient value of the litter. a. True b. False ORGANIC AGRICULTURE PRODUCTION NC
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 79
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c. maybe false
ORGANIC AGRICULTURE PRODUCTION NC
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 80
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ANSWER KEY 1.d
6.b
11.a
16.d
21.b
2.d
7.a
12.b
17.b
22.a
3.d
8.c
13.a
18.a
23.a
4.a
9.d
14.c
19.c
24.a
5.a
10.c
15.a 15.a
20.a
2 25.a 5.a
ORGANIC AGRICULTURE PRODUCTION NC
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 81
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Demonstration and Questioning Checklist Candidate’s name:
Florence Tres M. Flores
Trainer’s name: name:
Jolena P. Pamaylaon
QUALIFICATION:
Organic Agriculture Agriculture Production NC II
Title of Assessment
Institutional Assessment
Units of competency covered:
1.Raise Organic Chicken 2. Produce Organic Vegetables 3.Produce Organic Fertilizers 4. Produce Organic Concoctions and Extracts
Date of assessment: Time of assessment:
January 14, 14, 2019 8:00 AM- 5:00 PM
Instructions for demonstration demonstration Please see attached Instruction for Demonstration (Candidate) Supplies and Materials Tools and equipment Bolo Deskstop Computer Broomstick Printer Plastic pail (10 liter LCD Projector capacity) Photo Copier Carpentry tools Feeds:: starter Feeds Knapsack sprayer Feeds:: grower Feeds Storage container 21-day old chicks with cap, 15 liter Rice hull capacity Sand Weighing scale, 2 Net,#10 mesh size kilos capacity (2); 25 First aid kit kilos capacity (1) Apron Shovel Chopping board Knives Feeding through Sprinklers, 5 liters Various concoctions/ concoctions/ Step ladder 6 ft. extracts Storage Feeds:: finisher Feeds tools/cabinet 60-day old chicken Feeding through Farm soil
ORGANIC AGRICULTURE PRODUCTION NC
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 82
Revision # 01
Bamboo poles Monofilament Nylon #150 Water container Drum Rags Waterer
Water/drinker,1 liter capacity Rain coat Plastic cup, 1 liter capacity Waste cans/bag
Feed cart
Booth/temporary shed Shredder Fire Extinguisher Cart Wheel barrow
to
show if evidence is
demonstrated Yes No N/A
During the demonstratio demonstration n of skills, the candidate:
Breed/strains breeds are identified as per PNSOrganic Agriculture-Livestock Agriculture-Livestock and GAHP Guidelines Healthy chicks are selected based on industry acceptable indicator for healthy chicks. Suitable site for chicken house are determined based on PNS recommendations. Chicken house design is prepared based PNS recommendations. House equipment installation design is prepared in line with PNS recommendation and actual scenario. House equipment are installed in line with housing equipment installation design Bedding materials are secured based on availability in the locality Bedding is prepared in accordance with housing equipment housing design Brooding facility is set-up in accordance with the housing equipment installation design. Suitable feed materials are selected based on availability in the locality and nutrient requirements of chicken Feed materials are prepared following enterprise prescribed prescribe d formulation ORGANIC AGRICULTURE PRODUCTION NC
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
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October 2020 Developed by: SDSSU-SM
SDSSU-SM
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Animals are fed based on feeding management program Feeding is monitored following enterprise procedure
Growth rate is monitored based on enterprise procedures Health care program are implemented based on enterprise enterpris e procedures Sanitation and cleanliness program are implemented based on enterprise procedure Organic waste for fertilizer formulation are collected.
Suitable chicken for harvest are selected based on market specifications specifications Production record is accomplished according to enterprise enterpris e procedure
ORGANIC AGRICULTURE PRODUCTION NC
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 84
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INSTRUCTION FOR DEMONSTRATION: (FOR THE CANDIDATE) Candidate’s Ca ndidate’s name: Trainer’s name: name:
Florence Tres M. Flores Jolena P. Pamaylaon
QUALIFICATION: Organic Agriculture Agriculture Production NC II Title of Assessment
Institutional Assessment
Units of competency covered:
1.Raise Organic Chicken 2.Produce Organic Vegetables 3.Produce Organic Fertilizers 4.Produce Organic Concoctions and Extracts
Date of assessment: Time of assessment:
January 14, 2019 8:00 AM-5:00 PM
PLEASE READ CAREFULLY: 1. The trainer will provide you the necessary necessary supplies supplies/materials, /materials, tools/instruments and forms. Inform the Assessor if you intend to use your own materials/sup materials/supplies, plies, tools and instrument. instrument. 2. The trainer will allow 15 minutes for you to familiari familiarize ze yourself with the resources to be used in this demonstration. 3. You are required to perform the following: Given the necessary tools, equipment, supplies and materials, the candidate is required to perform the t he following: A. Select Healthy Stocks B. Determine Suitable Chicken House Requirements C. Install Cage (housing) Equipment D. Feed Chicken (Provide feed and implement feeding practices) E. Manage Health and Growth of Chicken F. Harvest Chicken 4. Trainer may perform oral questioning of the candidate before or after the performance of the tasks.
ORGANIC AGRICULTURE PRODUCTION NC
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 85
Revision # 01
INSTRUCTION FOR DEMONSTRATION: (FOR THE TRAINER) Candidate’s name: Trainer’s name: name:
Florence Tres M. Flores Jolena P. Pamaylaon
QUALIFICATION: Organic Agriculture Agriculture Production NC II Title of Assessment
Institutional Assessment
Units of competency covered:
1. Raise Organic Chicken 2. Produce Organic Vegetables 3. Produce Organic Fertili Fertilizers zers 4. Produce Organic Concoctions and Extracts
PLEASE READ CAREFULLY AND PREPARE AS NECESSARY: 1) The Assessor Assessor will: a. Provide for the necessary tools, equipment, supplies and materials. (Please refer to List of Tools, Materials and Equipment ). ). In cases wherein the candidate intends to use his/her own materials/supplies, tools and instrument, the Assessor must check the appropriateness of the candidate’s own materials/supplies, tools and instrument. instrument. b. Set-up the demonstration area. c. Provide the candidate copy of the Instruction for Demonstration For Candidate. d. Ensure that the candidate FULLY understands the instruction before proceeding proceedi ng to the performance of the t he task. e. Ensure demonstrations of tasks shall be performed according to the given Instruction for candidate. f. Allow 15 minutes for the candidate to familiarize him/her/self with the resources to be used in this demonstration. g. Ensure that the candidate is wearing appropriate personal protective equipment before allowing him/her to proceed with the task. 2) During the demonstration of skills, the Assessor will check using the Demonstration Checklist if the candidate was able to perform the tasks specified in the Demonstration Checklist:
ORGANIC AGRICULTURE PRODUCTION NC
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
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3) The Trainer, Trainer, based on the performance of the candidate should should give immediate feedback. 4) The Trainer Trainer should advise advise the Cand Candidate idate on the next method of assessment that he/she will undertake.
ORGANIC AGRICULTURE
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II
October 2020 Developed by: SDSSU-SM
RAISE ORGANIC CHICKEN
SDSSU-SM
Page 87
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Performance Test Specific Instruction for Demonstration Qualification
Organic Agriculture Production NC II
Unit of Competency
Raise Organic Chicken
General Instruction: Given the necessary necessary tools, materials and equipment you are required to make feed ingredients, feeding and monitoring chicken based on feeding management program. program. Specific Instruction: 1. Wash plants thoroughly thoroughly.. 2. Cut plants into pieces. 3. Dried plants in minimum of 1 day. 4. Mix with FPJ or FFJ. 5. Feeds are ready to fed. 6. Wash the feeder and the drinker thoroughly. 7. Put the feeds in the feeder in a minimum requireme requirement. nt. 8. Put potable water in a drinker. 9. Monitor the feeding of chicken.
List of Tools, Materials and Facilities: -containers -knives -chopping board -weighing scale -feed cart -feeder -drinker -water
ORGANIC AGRICULTURE
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 88
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Assessment Method: Actual Demonstration Interview
ORGANIC AGRICULTURE
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 89
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QUESTIONING TOOL Questions to probe the candidate’s underpinning knowledge
Satisfactory respons e
Extension/Reflection Questions
Yes
No
1. What is the Importance of suitable feed materials?
2. Why is it important to know the classes and function of major nutrients?
3. How will you appreciate the value of efficient feed and effective feeding for chicken?
4. What would you do do if any person person come in contact contact with poisonous chemicals?
5. What precautionary precautionary measur measures es would you take to avoid contamination with the prepared feeds?
6. What would you do if the fires alarm while inside the establishment?
7. How would you know if the PPE b being eing use used d is still safe to wear for sequence of task?
8. What would you do if the containers for preparing feeds are not safe to used?
9. What action would you take if making a feeds are not successful?
10. What if there is no availabl available e raw materials near the are area/ a/ site in preparing feeds?
Job Role/Environment Questions
11. What are the s significan ignificance ce of organic feeds to our environment?
Rules and Regulations
12. What are the government codes regulations on environmental hazards?
Safety Questions
Contingency Questions
The candidate’s knowledge was:
underpinning
ORGANIC AGRICULTURE
Satisfactory
Date Developed: September 2020 Date Revised:
Not Satisfactory
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
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Inventory of Training Resources Resources for presenting instruction
Print Resources Resources
As per TR
As per
Remarks
Inventory Instructional Instruction al supplies and materials
2 pcs
reproduction
Visual Aids
2
2
Brouchures
25 pcs
20 pcs
Bond Paper
5 rims
4 rims
Reference Referenc e materials/books materials/books
reproduction
Reproduction Reproduct ion
Non Print Resources Resources
As per TR
As per Inventory
Video Tape
2 disc
2 disc
Remarks Replenishment
Resources for Skills Practice of Competency # 1 Raise Organic Chicken Chicken As per TR
As per Inventory
Feeds: starter starter
15 kg.
15 kg.
Feeds: grower
15 kg. kg.
15 kg. kg.
21-day old chicks
25 pcs.
25 pcs.
Rice Hull
8 bags 50 kgs
of 8 bags of 50 kgs
Sand
1 bag of 50 1 bag of 50 kg. soil kg. soil
Net, #10 mesh size
50 meter
50 meter
First Aid Kit
1 unit
1 unit
Apron
15 pcs.
15 pcs.
Chopping Board
5 pcs.
5 pcs.
Feeding trough
10 pcs.
10 pcs.
Various Concoctions/Extracts Concoctions/Extracts
5 liters
5 liters
Feeds: finisher
15 kg.
15 kg.
Supplies and Materials Materials
ORGANIC AGRICULTURE
Date Developed: September 2020 Date Revised:
Remarks
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 91
Revision # 01
60-day old chicken
25 pcs.
25 pcs.
Farm Soil
1 bag of 50 1 bag of 50 kg. soil kg. soil
Bamboo poles
50 pcs.
50 pcs.
Monofilament Monofila ment Nylon#150
2 kg.
2 kg.
Water Container Drum
1 pc.
1 pc.
Rags
10 pcs.
10 pcs.
Waterer
10 pcs.
10 pcs.
Feed Cart
1 unit
1 unit
Bolo
5 pcs.
5 pcs.
Broomstick
5 pcs.
5 pcs.
Plastic Pail (10 liter. capacity)
5 pcs.
5 pcs.
Carpentry Carpentr y tools
1 set
1 set
Knapsack sprayer
2 units
2 units
Tools
Storage Container capacity
with
cap,15
liter 5 pcs.
5 pcs.
Weighing scale, 2 kilos capacity (2); 25 3 units kilos capacity (1)
3 units
Shovel
5 pcs.
5 pcs.
Knives
5 pcs.
5 pcs.
Sprinklers, 5 liters
2 pcs.
2 pcs.
Step ladder 6 ft.
1 unit
1 unit
Storage tools/cabine tools/cabinett
1 unit
1 unit
Feeding trough
5 pcs.
5 pcs.
Waterer/drinker,, 1 liter capacity Waterer/drinker
5 pcs.
5 pcs.
Rain coat
25 pcs.
25 pcs.
Plastic cup, 1 liter capacity
5 pcs.
5 pcs.
Waste cans/bag
3 pcs.
3 pcs.
As per TR
As per Inventory
Booth/temporary Booth/tempora ry shed
1 unit
1 unit
Shredderr Shredde
1 unit
1 unit
Equipment Equipment
ORGANIC AGRICULTURE
Date Developed: September 2020 Date Revised:
Remarks
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 92
Revision # 01
Fire Extinguish Extinguisher er
1 unit
1 unit
Cart
1 unit
1 unit
Wheel barrow
1 unit
1 unit
Resources for Skills Practice of Competency # 2. Produce Organic Vegetables Supplies and Materials
As per TR
Basal Organic Fertilizer
5 bag of 50 5 bag of 50 kg. kg.
Foliar Organic Fertilizer
5 liter
5 liter
Seedling Tray, plastic
6 pcs.
6 pcs.
Plastic twine
2 roll
2 roll
Assorted Seedlings
Vegetable 10 pack
As per Inventory Remarks
10 pack
First Aid Kit
1 unit
1 unit
Rags
10 pcs.
10 pcs.
Strainer, Nylon Screen, 5 pcs. fine mesh
5 pcs.
Carbonized Rice Hull
5 bags of 50 5 bags of 50 kg. kg.
Various Concoctions/Extracts
5 liters
5 liters
Seedling Tray, wooden
6 pcs.
6 pcs.
Bamboo poles
10 pcs.
10 pcs.
Water Container Drum
1 pc.
1 pc.
Apron
15 pcs.
15 pcs.
Stone (weights) ½ kilos
10 pcs.
10 pcs.
Sacks
10 pcs.
10 pcs.
ORGANIC AGRICULTURE
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 93
Revision # 01
Tools: Bolo
5 pcs.
5 pcs.
Digging Blade/Bar
5 pcs.
5 pcs.
Spading Fork
5 pcs.
5 pcs.
Hoe
2 set
2 set
Rake
5 unit
5 unit
Shovel
5 pcs.
5 pcs.
Weighing scale, 2 kilos 2 unit capacity (1); 25 kilos capacity (1)
2 unit
Measuring cup; 1 liter 3 pcs. capacity
3 pcs.
Pruning Shear Petri Dish
5 pcs. 5 pcs.
5 pcs. 5 pcs.
Spike Tooth Horrow
2 units
2 units
Sprinklers, 5 liters
5 pcs.
5 pcs.
Step ladder 6 ft.
1 unit
1 unit
Holer, 4” diameter diameter
10 units
10 units
5 pcs.
5 pcs.
Carpentry Carpentr y tools
1 set
1 set
Knapsack sprayer
5 pcs.
5 pcs.
liter 5 pcs.
5 pcs.
Waste cans/bag
3 pcs.
3 pcs.
Plow
2 set
2 set
Calculator
1 pc.
1 pc.
Trimming Trimmi ng knife
Plastic cup, capacity
1
Equipment: ORGANIC AGRICULTURE
Date Developed: September 2020 Date Revised:
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 94
Revision # 01
Booth/temporary Booth/tempora ry shed
1 unit
1 unit
Wheel barrow
1 unit
1 unit
Carbonizer
1 unit
1 unit
Soil Therm Thermometer ometer
1 pc.
1 pc.
Fire Extinguish Extinguisher er
1 unit
1 unit
Shredderr Shredde
1 unit
1 unit
Cart
1 unit
1 unit
Portable Soil Analyser 1 unit Kit
1 unit
PH meter
1 unit
1 unit
Resources for skills Practice of Competency # 3: Produce Organic Fertilizers Supplies and Materials As per TR
As per Inventory Remarks
Basal Organic Fertilizer, 1 bag of 50 1 bag of 50 kg. sample kg. Foliar Organic 2 liter Fertilizer, Fertili zer, sample
2 liter
Molasses
100 liter
100 liter
Dry Leaves
50 kg.
50 kg.
Pig Manure
50 kg.
50 kg.
Carbonized Rice Hull
100 kg.
100 kg.
Plastic Sheet
20 meter
20 meter
Empty bags, capacity First Aid Kit
50
kg 25 pcs. 1 unit ORGANIC AGRICULTURE
25 pcs. 1 unit Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 95
Revision # 01
Apron Carbonized sample
15 pcs. Rice
15 pcs.
Hull, 1 bag of 50 1 bag of 50 kg. kg.
Various Concoctions/Extracts
10 liters
10 liters
Rice straw
50 kg.
50 kg.
Chicken Dunk
50 kg.
50 kg.
Cow manure
50 kg.
50 kg.
Rice Bran (D2)
50 kg.
50 kg.
Used Tires
10 pcs.
10 pcs.
Plastic Pail, 15 liters 5 pcs. capacity
5 pcs.
Water Container Drum Rags
1 pc. 10 pcs.
1 pc. 10 pcs.
Spade
5 pcs.
5 pcs.
Spading Fork
5 pcs.
5 pcs.
Hoe
2 sets
2 sets
Shovel
5 pcs.
5 pcs.
Tools:
Weighing scale,252 kilos kilos 2 units capacity (1); capacity (1)
2 units
Measuring cup; 1 liter 3 pcs. capacity
3 pcs.
Sprinklers, 5 liters
5 pcs.
5 pcs.
Carpentry Carpentr y tools
1 set
1 set
Rake
5 units
5 units
Knapsack sprayer
5 pcs.
5 pcs.
ORGANIC AGRICULTURE
Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 96
Revision # 01
Plastic cup, capacity
1
liter 5 pcs.
5 pcs.
3 pcs.
3 pcs.
Booth/temporary Booth/tempora ry shed
1 unit
1 unit
Shredderr Shredde
1 unit
1 unit
Carbonizer
1 unit
1 unit
Moisture meter
1 pc.
1 pc.
Soil Therm Thermometer ometer
1 pc.
1 pc.
Fire Extinguish Extinguisher er
1 unit
1 unit
Wheel barrow
1 unit
1 unit
Cart
1 unit
1 unit
Portable Soil Analyzer 1 unit Kit
1 unit
PH meter
1 unit
Waste cans/bag
Equipment:
1 unit
Vermitea aerator, 60 3 set liters capacity, each
Resources for Skills Practice Concoctions and Extracts Supplies and Materials
As per TR
3 set
of
Competency
#
4:
Produce
Organic
As per Inventory Remarks
Various 8 liter Concoctions/Extracts for at least 1 liter per sample Weight
(clean
stone 150 pcs. ORGANIC AGRICULTURE
Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 97
Revision # 01
100grams each) Weight (empty plastic 50 pcs. container 250 to 500 ml capacity) Plastic
strainer,
fine 25 pcs.
mesh, 1ft x 1ft square Plastic strainer, small 25 pcs. mesh, 1ft x 1 ft square
25 pcs.
Empty Container, capacity
Plastic 50 pcs. 1 liter
50 pcs.
Empty Container, capacity
Plastic 50 pcs. 5 liter
50 pcs.
Plastic Tie box
2 roll
2 roll
First Aid Kit
1 unit
1 unit
Apron
15 pcs.
15 pcs.
Plastic Container, liters capacity
15 25 pcs.
25 pcs.
Plastic Container, liters capacity
60 10 pcs.
10 pcs.
Plastic Hose, 5mm dia.
5 meter
5 meter
Waste cans/bag
3 pcs.
3 pcs.
Plastic Sheet
10 meter
10 meter
Manila Paper
25 pcs.
25 pcs.
Rubber Bond, Large
5 box
5 box
Marking Pen
5 pcs.
5 pcs.
Masking Tape, medium
5 pcs.
5 pcs.
Water Container Drum
1 pc.
1 pc.
Rags
10 pcs.
10 pcs.
Molasses
100 liter
100 liter
ORGANIC AGRICULTURE
Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 98
Revision # 01
Tools: Measuring Cup calibration, 1 capacity) Plastic
Cup
(with 10 pcs. liter
10 pcs.
liter 10 pcs.
10 pcs.
(1
capacity) Syringe, Plastic, 30 ml 5 pcs. capacity
5 pcs.
Bamboo Container/ 25 pcs. Plastic container/wooden box for collecting microbes
25 pcs.
Slicing knife
25 pcs.
25 pcs.
Pannel(imbudo)
5 pcs.
5 pcs.
Carpentry Carpentr y tools
2 set
2 set
Knapsack sprayer
2 pcs.
2 pcs.
Bamboo/wooden Bamboo/woo den ladle
10 pcs.
10 pcs.
Plastic Basin, 10 liters 5 pcs. capacity
5 pcs.
Chopping Board
25 pcs.
25 pcs.
Booth/temporary Booth/tempora ry shed
1 unit
1 unit
Shredderr Shredde
1 unit
1 unit
Wheel barrow
1 unit
1 unit
Cart
1 unit
1 unit
Carbonizer
1 unit
1 unit
Fire Extinguish Extinguisher er
1 unit
1 unit
Meat Grinder, small
1 pc.
1 pc.
Equipment:
Portable Soil Analyzer 1 unit Kit ORGANIC AGRICULTURE
1 unit
Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 99
Revision # 01
PH meter
1 unit
1 unit
Vermitea aerator, 60 3 set liters capacity, each
3 set
Thermometer Thermom eter
5 pcs.
5 pcs.
Moisture meter
1 pc.
1 pc.
Note: In the remarks section, remarks may include for repair, for Note: replenishment, replenis hment, for reproducti reproduction, on, for f or maintenance etc.
ORGANIC AGRICULTURE
Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 100
Revision # 01
ORGANIC AGRICULTURE
Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 101
Revision # 01
Supervise Work-Based Learning ORGANIC AGRICULTURE
Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 102
Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK INSTRUCTIONS : This Self-Check Instrument will give the trainer necessary INSTRUCTIONS: data or information which is essential in planning training sessions. Please check the appropriate box of your answer to the questions below. below. CORE COMPETENCIES 1. RAISE ORGANIC CHICKEN
YE S
NO
CAN I?
1.1Select healthy stocks? 1.2.Determine suitable chicken house requirements? 1.3.Install cage(housing) equipment? 1.4.Feed chicken? 1.5.Grow and harvest chicken? 2.PRODUCE ORGANIC VEGETABLES CAN I? 2.1.Estblish Nursery? 2.2.Plant seedlings? 2.3.Perform plant care activities and management? 2.4.Perform harvest and post-harvest activitie activities? s? 3.PRODUCE ORGANIC FERTILIZERS CAN I? 3.1.Prepare composting area and raw materials? 3.2.Compostt and harvest fertilizers? 3.2.Compos 4.PRODUCE ORGANIC CONCOCTION AND EXTRACTS CAN I? 4.1.Prepare for the production of various concoctions? 4.2.Process concoctions and extracts? 4.3.Package concoctions and extracts?
ORGANIC AGRICULTURE
Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 103
Revision # 01
Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well well -- versed of the CBC or TR of the program qualification he is teaching .
ORGANIC AGRICULTURE
Date Developed: September 2020
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
SDSSU-SM
Page 104
Revision # 01
Evidences/Proof of Current Competencies(Sample) Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation
Current competencies 1.PRODUCE ORGANIC VEGETABLES 2.PRODUCE ORGANIC FERTILIZER 3.PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Proof/Evidence
Certification of Certification of Achievement
Certification of Certification of Achievement
Certification of Certification of Achievement
ORGANIC AGRICULTURE
Date Developed: September 2020
Means of validating validating
Demonstration
Oral Questioning
Written Test/Exam
Demonstration
Oral Questioning
Written Test/Exam
Demonstration
Oral Questioning Written Test/Exam
Document No. NTTA-TM1-01 Issued by:
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
Issued by: SDSSU-SM
Page 105
Revision # 01
Identifying Training Gaps From the accomplished Self-Assessment Check (Form 1.1) and the evidences of current competencies (Form 1.2), the Trainer will be able to identify what the training needs of the prospective trainee are. Form
1.3
Summary of Current Competencies (Sample)
Required Units of Competency/Learning Outcomes based on CBC
Competencies
Current Competencies
Versus
Required
Training Gaps/Requirements Gaps/Requirements
1. 1.
2. 2.
3.
4.
ORGANIC AGRICULTURE
Date Developed: September 2020
Document No. NTTA-TM1-01
PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Revised: October 2020 Developed by: SDSSU-SM
Issued by: SDSSU-SM Revision # 01
Page 106
TRAINING PLAN
Qualification: ____________________________
Date and Time
Trainees’ Assessment Facilities/Tools Training Mode of Venue Staff Training Method and Equipment Activity/Task Training Requirements
Trainers Methodology Level I
Date Developed: July 2010 Date Revised: February 2012
Templates
Developed by: NTTA
Document No. NTTA-TM1-07 Issued by: Page 108 of 61 61 NTTA Revision # 01
Technical Education and an d Skills Development Authority SURIGAO DEL SUR STATE UNIVERSITY-SAN MIGUEL CAMPUS
TRAINEE’S RECORD BOOK
I.D. Trainee’s No._______________
NAME: ___________________________________________________
QUALIFICATION: ORGANIC AGRICULTURE PRODUCTION NC II TRAINING DURATION: 96 HOURS
TRAINER: ---------------------------------------------------
Instructions: This Trainees’ Record Book (TRB) is intended to serve serv e as record of all accomplishment/task/activities while undergoing training in the industry. It will eventually become evidence that can be submitted for portfolio assessment and for whatever purpose it will serve you. It is therefore important that all its contents are viably entered by both the trainees and instructor. The Trainees’ Record Book contains all the required competencies in your chosen qualification. All you have to do is to fill in the column “Task Required” and “Date Accomplished” with all the activities in accordance with the training program and to be taken up in the school and with the guidance of the instructor. The instructor will likewise indicate his/her his/her remarks on the “Instructors Remarks” column regarding the outcome of the task accomplished by the trainees. Be sure that the trainee will personally accomplish the task and confirmed by the instructor. It is of great importance that the content should be written legibly on ink. Avoid any corrections or erasures and maintain the cleanliness of this record. This will be collected by your trainer and submit the same to the Vocational Instruction Supervisor (VIS) and shall form part of the permanent trainee’s trainee’s document on file. file.
THANK YOU Trainers Methodology Level I
Document No. NTTA-TM1-07 Issued by:
Date Developed: July 2010 Date Revised:
Page 109 of 61 61
February 2012
Templates
NTTA
Developed by: NTTA
Revision # 01
NOTES:
Unit of Competency: 1RAISE ORGANIC CHICKEN
__________________________________________________________ _______________________________________ ___________________
NC Level I
__________________________________________________________ _______________________________________ ___________________
Learning Outcome
Task/Activity Required
Date Accomplished
Instructors Remarks
Identify breeds and select healthy stocks
Dec. 3, 2018
Satisfied/ completed
Install and setup cage
Dec. 4, 2018
Satisfied/ completed
Feed Chicken
Prepare feed materials and feed chicken
Dec. 4, 2018
Satisfied/ completed
Grow and harvest chicken
Monitor and harvest chicken
Dec. 5, 2018
Satisfied/ completed
__________________________________________________________ _______________________________________ ___________________
Select healthy stocks
__________________________________________________________ ______________________________________ ____________________ __________________________________________________________ _______________________________________ ___________________ __________________________________________________________ _______________________________________ ___________________ __________________________________________________________ _______________________________________ ___________________
__________________________________________________________ _______________________________________ ___________________
__________________________________________________________ _______________________________________ ___________________ __________________________________________________________ _______________________________________ ___________________
Set-up
cage
__________________________________________________________ _______________________________________ ___________________ __________________________________________________________ _______________________________________ ___________________ __________________________________________________________ _______________________________________ ___________________
Florence Tres M. Flores
__________________________________________________________ _______________________________________ ___________________ __________________________________________________________ _______________________________________ ___________________
Trainers Methodology Level I
Trainee’s Signature Signature
Trainer’s Signature
Document No. NTTA-TM1-07 Issued by:
Date Developed: July 2010 Date Revised:
Page 110 of 61 61
February 2012
Templates
Jolena P. Pamaylaon
NTTA
Developed by: NTTA
Revision # 01
Trainee’s Signature Signature
Unit of Competency: 2 PRODUCE ORGANIC VEGETABLES
Unit of Competency: 3 PRODUCE ORGANIC FERTILIZERS
NC Level I
NC Level I Learning Outcome
Date Accomplished
Instructor s Remarks
Dec. 6, 2018
nursery
Prepare and establish nursery
Satisfied/ completed
Plant Plant seedlings
Plant/Transplant seedlings
Dec.7, 2018
Satisfied/ completed
Perform Perform
Dec. 8, 2018
plant care and
Maintain and perform plant care management
Satisfied/ completed
management Perform Perform harvest and post-harvest activities
Perform harvest Dec. 8, 2018 and practice post-harvest activities
Satisfied/ completed
Establish Establish
Task/Activity Required
Learning Outcome Prepare Prepare composting area and raw materials Compost Compost and harvest fertilizers
Trainer’s Signature
Task/Activity Required
Date Accomplished
Instructors Remarks
Prepare clean composting and storage area
Dec.11, 2018
Satisfied/ completed
Prepare various concoctions, ferment and harvest
Dec.13, 2018
Satisfied/ completed
________________________ Trainee’s Signature Signature
________________________ Trainer’s Signature
________________________
________________________
Trainers Methodology Level I
Date Developed: July 2010 Date Revised:
Document No. NTTA-TM1-07 Issued by: Page 111 of 61 61
February 2012
Templates
Developed by: NTTA
NTTA Revision # 01
Trainee’s Signature Signature
Trainer’s Signature
Unit of Competency: 4 PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS NC Level I Learning Outcome
Task/Activity Required
Date Accomplished
Instructor s Remarks
Prepare for the Prepare production of various concoctions
Prepare tools, Dec.14, 2018 materials and equipment use in the production of various concoctions
Process Process concoctions
Ferment various concoctions
Dec. 17, 2018
Satisfied/ completed
Package Package concoctions
Label and record package concoctions
Dec. 18, 2018
Satisfied/ completed
_____________________
Satisfied/ completed
___________________
Trainers Methodology Level I
Date Developed: July 2010 Date Revised: February 2012
Templates
Developed by: NTTA
Document No. NTTA-TM1-07 Issued by: Page 112 of 61 61 NTTA Revision # 01
Trainers Methodology Level I
Document No. NTTA-TM1-07 Issued by:
Date Developed: July 2010 Date Revised:
Page 113 of 61 61
February 2012
NTTA
Developed by: NTTA
Templates
Revision # 01
TRAINEE’S PROGRESS SHEET Name
:
Qualification
:
Trainer ORGANIC AGRICULTURENominal PRODUCTION NC II Duration
Units of Competency
Training Activity
: ____________ : 96 HOURS
Training Duration
Date Started
Date Finished
Rating
Trainee’s Initial
Supervisor’s Initial
RAISE ORGANIC CHICKEN PRODUCE ORGANIC VEGETABLES PRODUCE ORGANIC FERTILIZERS PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
Total The trainee and the supervisor must have a copy of this form. The column for rating maybe used e ither by giving a numerical rating or Note: The simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings ratings
Trainers Methodology Level I
Date Developed: July 2010 Date Revised: February 2012
Developed by: NTTA
Templates
Document No. NTTA-TM1-07 Issued by: Page 114 of 61 61 NTTA Revision # 01
Average PREPARATION 1. Workshop layout conforms with the components of a CBT workshop 2. Number of CBLM is sufficient 3. Objectives of every training session is well explained 4. Expected activities/outputs are clarified General Average
Average Average
Trainers Methodology Level I Templates
Date Developed: July 2010 Date Revised: February 2012
Developed by: NTTA
Document No. NTTA-TM1-07 Issued by: Page 115 of 61 NTTA Revision # 01
Facilitate Learning Session
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Developed by: SDSSU-SM
Page 116
Revision # 01
DAY 1 Training ActivityMatrix
December 3, 2018 Venue
Training Activity
Trainee
Facilities/Tools and Equipment
Remarks
Date & Time (Workstation/ Area)
Prayer Recap of Activities Unfreezing Activities
December 3,2018 All trainees
7:30AM To 8:00 AM
Feedback of Training
Response/Motivation 1.1 Raise Organic Chicken
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 117
Revision # 01
Learning Resource
Read Information Sheets All Trainees
Manual, Reading
on how to Identify breed/strains as per PNS-Organic AgricultureLivestock and GAHP Guidelines
materials to identfy on how Area breed/strain as per PNS-Organic AgricultureLivestock and GAHP Guidelines
Lecture Answer Self-Check on how to Identify breed/strains as per PNS-Organic AgricultureLivestock and GAHP Guidelines
December 3, 2018 8:00 AM To 8:30 AM
Satistfied/ Completed
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Developed by: SDSSU-SM
Page 118
Revision # 01
Read Information All Trainees Sheets on how to Select healthy chicks based on industry acceptable indicator for healthy chicks Lecture
Manual, Reading materials on how to Select healthy chicks based on industry acceptable indicator for healthy chicks
Learning Resource Area
December 3,2018
Satisfied/ Completed
8:30 AM To 9:00 AM
Answer Self-Check on how to Select healthy chicks based on industry acceptable indicator for healthy chicks
Read Information Sheets on how to Determine suitable site for chicken house based All Trainees on PNS recommendations Lecture
Manual, Reading materials on how to Determine suitable site for chicken house based on PNS recommendations
Learning Resource Area
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
December 3,2018 9:00 AM To 9:30 AM
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Satisfied/ Completed
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 119
Revision # 01
Answer Self-Check on how to Determine suitable site for chicken house based on PNS recommendations Read Information Sheets on how to Prepare chicken house design based PNS recommendations Lecture
All Trainees
Manual, Reading materials on how to Prepare chicken house design based PNS recommendations
December 3,2018 9:30 AM To 10:00 AM
Satisfied/ Completed
Answer Self-Check on how to Prepare chicken house design based PNS recommendations Demonstration on how to Prepare chicken house design based PNS recommendations
Read Information sheet on how to prepare house
Manual on how to Prepare chicken house design based Practical Work Area PNS recommendations Manual,Reading materials on how
December 3,2018 10:00 AM To 11:30 NN December 3,2018
All performed well and comply in preparing chicken house design based PNS recommendations
equipment installation design in line with PNS recommendation and
All Trainees
to prepare house equipment installation design
Learning Resource Area 11:30 PM
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Developed by: SDSSU-SM
Page 120
Revision # 01
in line with PNS recommendation and actual scenario.
actual scenario. Lecture Answer Self-Check on how to prepare house equipment installation design in line with PNS recommendation and actual scenario. Read Information sheet on how Install house equipment in line with housing equipment installation design
All Trainees
Lecture Answer Self-Check on how to how Install house equipment in line with housing equipment installation design
Manual,reading materials on how to Install house Learning Resource equipment in line Area with housing equipment installation design
December 3, 2018 1:00 PM To 1:30 PM
Decembe 3, 2018 1:30 PM
Manual on how to install house equipment in line
Demonstration on how to install house equipment in line with housing
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Satisfied/ Completed
To 12:00 PM
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Satisfied/Completed
All performed well and comply in installing house equipment in line
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 121
Revision # 01
equipment
with housing
To
equipment Read information sheet on how to secure bedding materials based on availability in the locality All Trainess Lecture
Manual,reading materials on how to secure bedding materials based on availability in the locality
3:00 PM
Learning Resource Area
Answer Self-Check on how to secure bedding materials based on availability in the locality Group 2 Macra, Jenneth P. Demonstration on how to Malin, Remedios S. Manual on how to bedding to secure bedding Arcillas, Jecyrill O. secure materials based materials based on on availability in availability in the locality Cantila, Mailyn L. the locality Labador,Shearamae O.
with housing equipment
Practical Work Area
December3, 2018 3:00PM To 3:30 PM
Satisfied/Completed
December3, 2018 3:30 PM To 5:00 PM
All performed well and comply in securing bedding materials based on availability in the locality
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Developed by: SDSSU-SM
Page 122
Revision # 01
DAY 2 Date: December 4, 2018 Traning Activity Prayer
Trainee
Facilities/Tools and Equipment
Venue Worstation/ Area
Date & Time
Remarks
December 4, 2018
All trainees
Recap of Activities 7:30 AM To 8:00 AM
Unfreezing Activities Feedback of Training Response/Motivation Read Information sheet on how to prepare bedding in accordance with housing equipment housing design
All Trainees
Lecture
Manual, reading materials on how to prepare bedding in accordance with housing equipment housing design
December 4, 2018
Satisfied/ Completed
8:00 AM To 8:30 AM
Answer Self-Check on how to prepare
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 123
Revision # 01
bedding in accordance with housing equipment housing design
Demonstration on how to prepare bedding in accordance with housing equipment housing design
Read Information sheet on how to setup Brooding facility in accordance with the housing equipment installation design Lecture
All Trainees
All Trainees
Manual on how to prepare bedding in accordance with housing equipment housing design
Practical Work Area
Manual, reading materials on how to set-up Brooding facility in accordance with the housing equipment installation design
Learning Resource Area
December 4, 2018 8:30 AM To 10:00 AM
December 4, 2018 10:00 AM To 10:30 AM
All performed well and comply in preparing bedding in accordance with housing equipment housing design
Satisfied/ Completed
Answer Self-Check on how to set-up Brooding facility in accordance with the ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Developed by: SDSSU-SM
Page 124
Revision # 01
housing equipment installation design Demonstration on how to set-up Brooding facility in accordance with the housing equipment installation design
All Trainees
Read Information All Trainees sheet on how to select suitable feed materials based on availability in the locality and nutrient requirements of chicken Lecture
Manual on how to set-up Brooding facility in accordance with the housing equipment installation design
December 4, 2018
Manual, reading materials on how to select suitable feed materials based on availability in the locality and nutrient requirements of chicken
December 4, 2018
10:30 AM To 12:00 NN
All performed well and comply in setting-up Brooding facility in accordance with the housing equipment installation design
Satisfied/ Completed
1:00 PM To 1:30 PM
Answer Self-Check on how to select suitable feed materials based on availability in the locality and nutrient
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 125
Revision # 01
requirements of chicken
Read Information sheet on how to Prepare feed materials on the following enterprise prescribed formulation Lecture Answer Self-Check on how to Prepare feed materials on the following enterprise prescribed formulation
All Trainees
Manual, reading materials on how to Prepare feed materials on the following enterprise prescribed formulation
Learning Resource Area
December 4, 2018 1:30 PM To 2:00 PM
Satisfied/ Completed
Demonstration on how to Prepare feed materials on the
All Trianess
Manual, on how to Prepare feed materials on the
Practical Work Area
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
December 4, 2018
Date Developed: September 2020 Date Revised: October 2020
All performed well and comply in Preparing feed materials on the
Document No. NTTA-TM1-
01
Issued by: Page 126
SDSSU-SM
Developed by: SDSSU-SM
Revision # 01
following enterprise prescribed formulation
following enterprise prescribed formulation
Read Information sheet on how to fed animals based on feeding management program Lecture
2:00 PM To 3:30 PM
Manual, reading materials on how to fed animals based on feeding management All Trainees
following enterprise prescribed formulation
Learning Resource Area
December 4, 2018
Satisfied/ Completed
3:30 PM To
program
4:00 PM
Answer Self-Check on how to fed animals based on feeding management program
Demonstration on how to fed animals based on feeding management program
All Trainees
Manual on how to fed animals based on feeding management program
Practical Work Area
December 4, 2018 4:00 PM To
All performed well and comply in feding animals based on feeding management program
5:30 PM
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 127
Revision # 01
Training Activity Matrix Day 3 Date: December 5, 2018 Training Activity Prayer
Trainee
Facilities/ Tools and Equipment
Venue Workstation Area
All Trainees
Date & Time
Remarks
December 5, 2018 7:30 AM
Recap of Activities
To
Unfreezing Activities
8:00 AM
Feedback of training Response/ Motivation Read Information sheet on how to monitor feeding in the following enterprise procedure Lecture
All Trainees
Manual, reading materials on how to monitor feeding in the following enterprise procedure
Learning Resource Area
December 4, 2018 8:00 AM To 8:30 AM
Satisfied/ Completed
Answer SelfCheck on how to monitor feeding
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 128
Revision # 01
in the following enterprise procedure
Read Information sheet on how to monitor growth rate based on
All Trainees
Manual, reading materials on how to monitor growth rate based on
Learning Resource Area
December 4, 2018 8:30 AM To 9:00 AM
enterprise procedures
enterprise procedures
Satisfied/ Completed
Lecture Answer SelfCheck on how to monitor growth rate based on enterprise procedures
Read Information sheet on how to implement Health care program based on enterprise
All Trainees Trainees
Learning Resource Manual, reading Area materials on how to implement Health care program based on enterprise
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
December 5, 2018
Satisfied/Completed Satisfied/Completed
9:00 AM To 9:30 AM
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 129
Revision # 01
procedures procedures
procedures Lecture Answer SelfCheck on how to implement Health care program based on enterprise procedures Read Information sheet on how to implement Sanitation and cleanliness program based on enterprise procedure
Lecture
Answer SelfCheck on how to
All Trainees
Manual, reading materials on how to implement Sanitation and cleanliness program based on enterprise procedure
Learning Resource Area
December 5, 2018 9:30 AM To 10:00 AM
Satisfied/Completed
implement Sanitation and cleanliness program based
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 130
Revision # 01
on enterprise procedure Read Information sheet on how to collect Organic waste for fertilizer formulation
All Trainees Trainees December 5, 2018
Manual, reading materials on how to collect Organic waste for fertilizer formulation
Satisfied/Completed
10:00 AM To 10:30 AM
Lecture
Answer SelfCheck on how to collect Organic waste for fertilizer formulation
Demonstration on how to collect Organic waste for fertilizer formulation
All Trainees
Read Information Sheet on how to Select suitable chicken for harvest based on market
All Trainees Trainees
Manual on how to collect Organic waste for fertilizer formulation
Practical Work Area
10:30 AM To 12:00 AM
Manual, reading materials on how to Select suitable chicken for harvest based on market
Learning Resource Area
December 5, 2018
All performed well and comply in collecting Organic waste for fertilizer formulation Satisfied/Completed
1:00 PM To 1:30 PM
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
December 5, 2018
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 131
Revision # 01
specifications
specifications specifications
Lecture Answer SelfCheck on how to Select suitable chicken for harvest based on market specifications Demonstration on how to Select suitable chicken for harvest based on market specifications
All Trainees Trainees
Read Information Sheet on how to
All Trainees Trainees
Accomplish production record according to enterprise procedure.
Manual on how to Practical Work Select suitable Area chicken for harvest based on market specifications Manual, reading materials on how to Accomplish production record according to enterprise procedure. procedure.
Learning Resource Area
December 5, 2018 1:30 PM To 2:30 PM
December 5, 2018 2:30 PM To 3:00 PM
All performed well and comply in Select suitable chicken for harvest based on market specifications specifications Satisfied/Completed
Lecture Answer SelfCheck on how to Accomplish
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM
Page 132
Revision # 01
production record according to enterprise procedure. procedure.
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Minutes of the Meeting Minutes of the Meeting Focus Group Discussion Date: December 3, 2018 Agenda: Competency- based Training Delivery Present: 1. ALECIA TRIMIDAL 2. ALWIN HAYAHAY 3. ANDY BRYAN ARMONTE 4. ANNA FE ABINES 5. ANTHONY NOTE
Document No. NTTA-TM1-
01
Issued by: SDSSU-SM Revision # 01
Page 133
6. ANTONIE ABONERO 7. CERAIAH VENTURA 8. CHEREY CHEREYL L ANISLAG 9. CRISANT CRISANTE E DEIPARINE 10. DIODINA SALIBAY 11. DOMINO VILLANUEVA 12. DREXLER ANGELO LABIANO 13. DYNA AYA-AY
14. 15. 16. 17. 18. 19. 20.
GERALDINE ESPEDILLA GINALYN PAYDONG GLICERIO PAIREZ GLORIA HUBILLA GRACE ONGCOY GREMIE JOY BARENG IAN ESTEBAN
CBT Concerns
Discussions
Resolutions/Agreement Resolutions/Agreement
1. CBT Layout
All necessary components are found
Continue
2. Monitoring of Attendance
Strictly observed for proper monitoring and documentatio documentation n
Continue the practice of attendance monitoring and documentation
3. Utilization of work area
Activities are done in specific work area.
Continue the practice for
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
Such as assessment and practical activities can be done in one area with proper schedule
4. Orientation a. CBT b. Roles c. TR d. CBLM
All topics necessary in the orientation are found
every task/activity task/activity
This should should be done continuously until trainees have internalized the CBT practice
e. Facilities f. Evaluation system 5. RPL
It is necessary to identify the training
It is only applicable to post-secondary dropped
I
needs of the trainee
6. Teachi Teaching ng methods and technique
Activities are done depending on trainees’ learning styles and level of understanding
Written test Oral Questioning Direct Observation Practical Demonstration It gives the trainees the sense of accomplishment
outs, post-secondary post-secondary undergrad, unemployed/ employed/ college graduate
Variation of teaching methods and technique This should should be applied strictly for trainees’ better understanding to the task/activities/ competency
7. Monitoring of learning activities a. Achievement chart b. Progress chart
8. Feedback
This should should be checked checked and reviewed after certain task/ activities for monitoring and documentation of trainees’ progress to the task/activities/ competency
Feedback is This should should be necessary for trainees immediately done after improvement/ the task/ activities of the motivation trainees
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
9. Slow learners
10.Other concerns
Needs assistance, Peer teaching follow-up and positive reinforcement Assessment tools and TR must be be updated
Should be updated every after 3 years
I
Training Evaluation Report 1. Title of the Report: Trainees Feedback Report 2. Executive summary This evaluation report is all about the learni learning ng outcomes of the learners as well as the evaluation on the performance of the trainer. 3. Rationale The sole purpose of this evaluati evaluation on is to measure the progress progress of each trainee after taking the training sessions. The method used in
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
evaluation is rating sheet since it is easier to interpret. With the result of the test, it is included that there is a lot of progress in the learning of the students thus the trainer gives his/her best best to train also. There is not much of recommendation since most of the trainees meet the training standard. 4. Objectives General: To
get the statistical rate of trainers
To
get the statistical rate of trainee trainees s
5. Methodology This
is to enhance the trainer’s capability capability of handling training program
This
is
to
evaluate
the
trainee’s
confidence
in
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I
competency competenc y of the program 6. Results and discussion This is the body of the report. parts:
It should contain the following
a. Data interpretati interpretation on b. Data analysis c. Conclusion After interpreting and analyzing the data gathered, it shows all trainees response to the training is satisfactory. 7. Recommendation Although there is a satisfaction in the response of the traine e’s training, I recommend that the trainer and as well as the institution must still strive to enhance the method of training to achieve a much greater heights of developed experts after the training.
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
ZAMBOANGA ZAM BOANGA DEL SUR PR OVINCIA OVINCIAL L GOVERN GOVERNMENT MENT COLLEGE Roxas St., Poblacion, Aurora, Zamboanga del Sur
PR OG OGRESS RESS CHART
ORGANIC ORGA NIC AGRICULTURE PRODUCTION NC II u
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1 2 3 4 5 7
11 12 13 14 15 16
Abo-abo, Miraflor B. Adaza, Grenyll J. Adaza, Arcillas, Jecyrill O. Artajo, Jiscel H. Balasabas, Balasab as, Michelle A. ar qu t , e a a ae e . Cabasag, Cab asag, Cherry Pie R. a unsag, a ay y e yn ant a, a yn . en za, za, o oy y . Erana, Eran a, Geraldine D. Flores, Florence M. Gabao, Rhea C. Imelda, Rose A. Labador, Shearamae O Macra, Jenneth P.
17 Malin, Remedios S. 18 Monera, Mae G. 19 Monto, Jojane S. 20 Panggoy, Shane C. 21 Pepito, Laika Y. 22 Sabanal, Renagean P. 23 Selma, Eva Mae P. 24 Servido Servidor, r, Jae Ann Y. 25 Tanghal, Manilyn D.
12/3 12/3 12/3 12/3 12/3 12 3 12/3 12 3 12 3 12 3 12/3 12/3 12/3 12/3 12/3 12/3
12/3 12/3 12/3 12/3 12/3 12 3 12/3 1 12 2 3 12 3 1 12 2 3 12/3 12/3 12/3 12/3 12/3 12/3
12/3 12/3 12/3 12/3 12/3 12 12 3 12/3 12 12 3 12 3 12 12 3 12/3 12/3 12/3 12/3 12/3 12/3
12/3 12/3 12/3 12/3 12/3 1 12 2 3 12/3 1 12 2 3 12 12 3 1 12 2 3 12/3 12/3 12/3 12/3 12/3 12/3
12/4 12/4 12/4 12/4 12/4 12 4 12/4 12 4 12 4 12 4 12/4 12/4 12/4 12/4 12/4 12/4
12/4 12/4 12/4 12/4 12/4 12 4 12/4 12 4 12 4 12 4 12/4 12/4 12/4 12/4 12/4 12/4
12/4 12/4 12/4 12/4 12/4 12 4 12/4 12 4 12 4 12 4 12/4 12/4 12/4 12/4 12/4 12/4
12/4 12/4 12/4 12/4 12/4 12 4 12/4 12 4 12 4 12 4 12/4 12/4 12/4 12/4 12/4 12/4
12/5 12/5 12/5 12/5 12/5 12 5 12/5 12 5 12 5 12 5 12/5 12/5 12/5 12/5 12/5 12/5
12/5 12/5 12/5 12/5 12/5 12 5 12/5 12 5 12 5 12 5 12/5 12/5 12/5 12/5 12/5 12/5
12/5 12/5 12/5 12/5 12/5 12 5 12/5 12 5 12 5 12 5 12/5 12/5 12/5 12/5 12/5 12/5
12/5 12/5 12/5 12/5 12/5 12 5 12/5 12 5 12 5 12 5 12/5 12/5 12/5 12/5 12/5 12/5
12/5 12/5 12/5 12/5 12/5 12 5 12/5 12 12 5 12 5 12 12 5 12/5 12/5 12/5 12/5 12/5 12/5
12/3 12/3 12/3 12/3 12/3 12/3 12/3 12/3 12/3
12/3 12/3 12/3 12/3 12/3 12/3 12/3 12/3 12/3
12/3 12/3 12/3 12/3 12/3 12/3 12/3 12/3 12/3
12/3 12/3 12/3 12/3 12/3 12/3 12/3 12/3 12/3
12/4 12/4 12/4 12/4 12/4 12/4 12/4 12/4 12/4
12/4 12/4 12/4 12/4 12/4 12/4 12/4 12/4 12/4
12/4 12/4 12/4 12/4 12/4 12/4 12/4 12/4 12/4
12/4 12/4 12/4 12/4 12/4 12/4 12/4 12/4 12/4
12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5
12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5
12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5
12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5
12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5 12/5
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
I
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Pretest/Post Test Analysis Analysis 25 Items Test
Name of Trainees 1.Abo-abo, Miraflor B. 2.Adaza, Grenyll J. 3.Arcillas, Jecyrill O. 4.Artajo, Jiscel H. 5.Balasabas, Michelle A. 6.Bariquit, Zella Mae S. 7.Cabasag, Cherry Pie R. 8.Calunsag, Maybelyn C 9.Cantila, Mailyn L. 10.Ceniza, Joy E. 11.Erana, Geraldine D. 12.Flores, Florence M. 13.Gabao, Rhea C. 14.Imelda, Rose A. 15.Labador, Shearamae O 16.Macra, Jenneth P. 17.Malin, Remedios S. 18.Monera, Mae G. 19.Monto, Jojane S. 20.Panggoy, Shane C. 21.Pepito, Laika Y. 22.Sabanal, Renagean P. 23.Selma, Eva Mae P. 24.Servidor, Jae Ann Y. 25.Tanghal, Manilyn D.
Pretest
Post Test
15
21
14
23
17
22
15
20
19
22
12
23
16
21
14
20
18
22
19
20
15
22
19
20
18
23
19
24
15
22
13
23
16
19
18
20
15 17
21 22
14
20
17
19
15
21
17
22
15
20
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
I
ORGANIC AGRICULTURE PRODUCTION NC II RAISE ORGANIC CHICKEN
Date Developed: September 2020 Date Revised: October 2020 Developed by: SDSSU-SM
t-Tes -Testt: Pair Paired ed Two Sam Sample for for Mean eans Pret Pretes estt
Pos Post-Tes -Testt
15
Me an Vari ance Obse rvati ons Pe arson Corre l ati on Hypothe si ze d Me an Di ffe re nce df t Stat
21
16.125 21.2916667 4.114130435 1.95471014 24
24
-0.059410562 0 23 -10.00067871
P(T
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