Organicagrinc2 Sample Portfolio

COMPETENCY BASED LEARNING MATERIAL
Sector : AGRICULTURE AND FISHERIES
Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: RAISE ORGANIC CHICKEN
Module Title: RAISING ORGANIC CHICKEN
TECHNICAL EDUCATION & SKILLS DEVELOPMENT AUTHORITY

ZAMBOANGA DEL SUR PROVINCIAL GOVERNMENT COLLEGE
AURORA, ZAMBOANGA DEL SUR
Plan
Training
Session
ORGANIC Date Developed: Document No.

September 2018 Issued by:
AGRICULTURE Date Revised:
PRODUCTION NC II October 2018 Page i of vii
Developed by:
ZDSPGC
RAISE ORGANIC Jolena P. Pamaylaon
CHICKEN Revision # 01
Data Gathering Instrument for Trainee’s Characteristics
Characteristics of learners
Language, literacy Average grade in: Average grade in:
and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 85 to 89 b. 90 to 94
c. 80 to 84 c. 85 to 89
a. 75 to 79 d. 80 to 84
e. 75 to 79
Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify) Cebuano
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: 22
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
Date Developed: Document No. NTTA-TM1-01

ORGANIC September 2018 Issued by:
PRODUCTION NC II October 2018 Page 2
Developed by:
ZDSPGC
Jolena P. Pamaylaon
Revision # 01
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer NONE
Previous List down trainings related to TM

learning NONE
experience
National Certificates acquired and NC level
Training Level
ORGANIC AGRICULTURE PRODUCTION NC II
completed
Special courses Other courses related to TM

a. Units in education
b. Master’s degree units in 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.
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
Developed by:
ZDSPGC
Jolena P. Pamaylaon
Revision # 01
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. Theorist - 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
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Developed by:
ZDSPGC
Jolena P. Pamaylaon
Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. RAISE ORGANIC CHICKEN
1.1. Select healthy stocks and suitable housing? /
1.2. Set-up cage equipment? /
1.3. Feed chicken? /
1.4. Grow and harvest chicken? /
2.PRODUCE ORGANIC VEGETABLE /
2.1. Establish nursery? /
2.2. Plant seedlings? /
2.3. Perform plant care and management? /
2.4. Perform harvest and post-harvest activities? /

3.PRODUCE ORGANIC FERTILIZER
3.1. Prepare composting area and raw materials? /
3.2. Compost and harvest fertilizer? /
4.PRODUCE ORGANIC CONCOCTIONS AND 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- versed
of the CBC or TR of the program qualification he is teaching.
ORGANIC Date Developed: Document No. NTTA-TM1-01

AGRICULTURE September 2018 Issued by:
PRODUCTION NC II Date Revised:
October 2018
Developed by:
ZDSPGC
RAISE ORGANIC Jolena P. Pamaylaon Page 5
Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
1.PRODUCE  Certification of  Demonstration
ORGANIC Achievement  Oral Questioning
VEGETABLES
 Written Test/Exam
FERTILIZER
CONCOCTIONS AND
EXTRACTS  Written Test/Exam

October 2018
Developed by:
ZDSPGC
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 Competencies versus

Required Competencies
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. RAISE ORGANIC CHICKEN
1.1. Select healthy stocks 1.1. Select healthy
and suitable housing. stocks and suitable
housing.
1.2. Set-up cage 1.2. Set-up cage
equipment. equipment.
1.3. Feed chicken. 1.3. Feed chicken?
1.4. Grow and harvest 1.4. Grow and
chicken. harvest chicken.
2. PRODUCE ORGANIC VEGETABLES
2.1. Establish nursery. 2.1. Establish
nursery.
2.2. Plant seedlings. 2.2. Plant seedlings.
2.3. Perform plant care and 2.3. Perform plant
management. care and
management.
2.4.Perform harvest and 2.4.Perform harvest
post-harvest activities. and post-harvest
activities.
3.PRODUCE ORGANIC FERTILIZERS
3.1. Prepare composting 3.1. Prepare
area and raw materials. composting area and
raw materials.
3.2. Compost and harvest 3.2. Compost and
fertilizer. harvest fertilizer.

October 2018
Developed by:
ZDSPGC
4.PRODUCE ORGANIC CONCOCTIONS AND EXTRACTS
4.1.Prepare for the 4.1.Prepare for the
production of various production of various
concoctions concoctions
4.2.Process concoctions 4.2.Process
concoctions
4.3.Package concoctions 4.3.Package
Concoctions

October 2018
Developed by:
ZDSPGC
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. 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 Module Title/Module of

Instruction
(Learning Outcomes)
1.1. Select healthy stocks and suitable 1. RAISING ORGANIC
housing. CHICKEN
1.2. Set-up cage equipment.
1.3. Feed chicken.
1.4. Grow and harvest chicken.

October 2018
Developed by:
ZDSPGC
In template form, the session plan will look like this.
SESSION PLAN
Sector : AGRICULTURE AND FISHERIES
Qualification Title : ORGANIC AGRICULTURE 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 chicken.
4. 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 competencies in raising organic chicken,
producing organic vegetable, manufacturing (producing)organic fertilizers, manufacturing (producing)various concoctions,
raising organic hogs and raising organic small ruminants. (goats)
B. LEARNING ACTIVITIES
LO 1: SELECT HEALTHY STOCKS AND SUITABLE HOUSING
Learning
Methods Presentation Practice Feedback Resources Time
Content

ORGANIC Date Revised:
AGRICULTURE October 2018
PRODUCTION NC II Developed by: ZDSPGC
Page 10
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
1.1. Identify Lecture The trainer The trainees will The trainer will ORGANIC
breed/strains will distribute read information compare his AGRICULTU (24 HRS.)
breeds as Information Sheet sheet and answers to the RE PART 2:
1.1-1 on how to Answer Self- Answer Key ORGANIC 30 min.
per PNS-
Organic identify Check 1.1-1 in 1.1-1. LIVESTOCK
Agriculture- breed/strains identifying
Livestock and breeds as per breed/strains (www.acfs.g
GAHP PNS-Organic breeds as per o.th/standa
Guidelines Agriculture- PNS-Organic rd/downloa
Livestock and Agriculture- d/eng/Orga
GAHP Guidelines Livestock and nic_Agricult
GAHP Guidelines ure2.pdf)
1.2.Select healthy Lecture The trainer will The trainees will The trainer will TIPS FOR 30 min.
chicks based on distribute read Information compare his CHOOSING
industry Information Sheet Sheet and answers to the HEALTHY
acceptable 1.1-2 on how to Answer Self- Answer Key CHICKS
indicator for select healthy check 1.1-2. in 1.1-2.
healthy chicks. chicks based on selecting healthy (https://the
industry chicks based on -chicken-
acceptable industry chick.com/t
indicator for acceptable ips-for-
healthy chicks. indicator for choosing-
healthy chicks. healthy-
chicks/)
1.3.Determine Lecture The trainer will The trainees will The trainer will PHILIPPINE 30 min.
suitable site for distribute read information compare his NATIONAL
chicken house Information Sheet sheet and answers to the STANDARD
Page 11
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
based on PNS 1.1-3. on how to Answer Self- Answer Key
recommendations. determine suitable Check 1.1-3 in 1.1-3. Code of
site for chicken determining Good
house based on suitable site for Animal
PNS chicken house Husbandry
recommendations. based on PNS Practices for
recommendations. Chickens –
Broilers and
Layers
(Downloads
/PNS
%20BAFS
%20184.201
6.%20GAHP
%20Chicken
%20Broilers
%20Layers.
pdf)
1.4.Prepare Lecture The trainer will The trainees will The trainer will PHILIPPINE 30 min.
chicken house distribute read Information compare his NATIONAL
design based PNS Information Sheet Sheet and answers to the STANDARD
recommendations 1.1-4 on how to answer Self- Answer Key
. prepare chicken Check 1.1-4 in 1.1-4. Code of
house design preparing chicken Good
based PNS house design Animal
recommendations. based PNS Husbandry
recommendations Practices for
Page 12
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
. Poultry –
Broiler and
Layers
(https://me
mbers.wto.o
rg/crnattac
hments/201
6/SPS/PHL
/16_1747_0
0_e.pdf)
Demonstration The trainer will The trainees will The trainer will PHILIPPINE 1.5 hours
demonstrate Task re-demonstrate check trainees NATIONAL
Sheet 1.1-4. on Task Sheet 1.1- performance STANDARD
how to prepare 4. in preparing using the
chicken house chicken house Criteria Code of
design based PNS design based PNS Performance Good
recommendations. recommendations Checklist. 1.1- Animal
. 4. Husbandry
Practices for
Poultry –
Broiler and
Layers
(https://me
mbers.wto.o
rg/crnattac
hments/201
6/SPS/PHL
/16_1747_0
Page 13
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
0_e.pdf)
1.5.Prepare Lecture The trainer will The trainees will The trainer will POULTRY 30 min.
house equipment distribute read Information compare his HOUSING
installation Information Sheet Sheet and answers to the AND
design in line 1.1-5 on how to Answer Self- Answer Key POULTRY
with PNS prepare house Check 1.1-5 in 1.1-5. EQUIPMEN
recommendation equipment preparing house T
and actual installation design equipment Miss H. E.
scenario. in line with PNS installation Cushman
recommendation design in line
and actual with PNS (http://arc.l
scenario. recommendation ib.montana.
and actual edu/msu-
scenario. extension/o
bjects/ext1-
000151.pdf)
Demonstration The trainer will The trainees will The trainer will POULTRY 1.5 Hours
demonstrate Task re-demonstrate check trainees HOUSING
Sheet 1.1-5 on Task Sheet 1.1-5 performance AND
how to prepare in preparing using the POULTRY
house equipment house equipment Criteria EQUIPMEN
installation design installation Performance T
in line with PNS design in line Checklist. 1.1- Miss H. E.
recommendation with PNS 5. Cushman
and actual recommendation (http://arc.l
scenario. and actual ib.montana.
scenario. edu/msu-
Page 14
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
extension/o
bjects/ext1-
000151.pdf)
LO 2: SET-UP CAGE EQUIPMENT
2.1. Install house Lecture The trainer will The trainees will The trainer will POULTRY 30 min.
equipment in distribute read Information compare his HOUSING
line with housing Information Sheet Sheet and answers to the AND
equipment 1.2-1 on how to Answer Self- Answer Key POULTRY
installation install house Check 2.1-1. in 1.2-1. EQUIPMEN
design equipment in line installing house T
with housing equipment in Miss H. E.
equipment line with housing Cushman
installation design equipment (http://arc.l
installation ib.montana.
design edu/msu-
extension/o
bjects/ext1-
000151.pdf)
Demonstration The trainer will The trainees will The trainer will POULTRY 1.5 hour
demonstrate Task re-demonstrate check trainees HOUSING
Sheet 1.2-1. on Task Sheet 1.2-1 performance AND
how to install in installing using the POULTRY
house equipment house equipment Criteria EQUIPMEN
in line with in line with Performance T
housing equipment housing Checklist. 1.2- Miss H. E.
installation design equipment 1. Cushman
installation (http://arc.l
Page 15
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
design ib.montana.
edu/msu-
extension/o
bjects/ext1-
000151.pdf)
2.2.Secure Lecture The trainer will The trainees will The trainer will 30 min.
bedding materials distribute read Information compare his 7 COOP
based on Information Sheet Sheet and answers to the BEEDING
availability in the 1.2-2 on how to Answer Self- Answer Key MATERIALS
locality secure bedding Check 2.2-2. in 1.2-2. AND HOW
materials based securing bedding TO
on availability in materials based CHOOSE
the locality on availability in THE RIGHT
the locality ONE
(https://ww
w.hobbyfar
ms.com/7-
coop-
bedding-
materials-
and-how-to-
choose-the-
right-one-
3/)
Demonstration The trainer will The trainees will The trainer will 1.5 hour
demonstrate Task re-demonstrate check trainees 7 COOP
BEEDING
Page 16
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
Sheet 1.2-2 on Task Sheet 1.2-2 performance
how to secure in securing using the MATERIALS
bedding materials bedding materials Criteria AND HOW
based on based on Performance TO
availability in the availability in the Checklist. 1.2- CHOOSE
locality locality 2. THE RIGHT
ONE
(https://ww
w.hobbyfar
ms.com/7-
coop-
bedding-
materials-
and-how-to-
choose-the-
right-one-
3/)
2.3.Prepare Lecture The trainer will The trainees will The trainer will 30 min.
bedding in distribute read information compare his 7 COOP
accordance with Information Sheet sheet and answers to the BEEDING
housing 1.2-3 on how to Answer Self- Answer Key MATERIALS
equipment prepare bedding in Check 1.2-3 in 1.2-3. AND HOW
housing design accordance with preparing TO
housing equipment bedding in CHOOSE
housing design accordance with THE RIGHT
housing ONE
equipment
housing design (https://ww
Page 17
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
w.hobbyfar
ms.com/7-
coop-
bedding-
materials-
and-how-to-
choose-the-
right-one-
3/)
Demonstration The trainer will The trainees will The trainer will 1.5 hour
demonstrate Task re-demonstrate check trainees 7 COOP
Sheet 1.2-3. on Task Sheet 1.2- performance BEEDING
how to prepare 3. in preparing using the MATERIALS
bedding in bedding in Criteria AND HOW
accordance with accordance with Performance TO
housing equipment housing Checklist. 1.2- CHOOSE
housing design equipment 3. THE RIGHT
housing design ONE
(https://ww
w.hobbyfar
ms.com/7-
coop-
bedding-
materials-
and-how-to-
choose-the-

Page 18
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
right-one-
3/)
2.4. Set-up Lecture The trainer will The trainees will The trainer will Brooding 30 min.
Brooding facility distribute read Information compare his Fundament
in accordance Information Sheet Sheet and answers to the als Guide
with the housing 1.2-4 on how to Answer Self- Answer Key (http://cobb
equipment set-up Brooding Check 1.2-4 1.2-4. sa.co.za/wp
installation facility in Setting-up -
design. accordance with Brooding facility content/upl
the housing in accordance oads/2017/
equipment with the housing 05/Cobb50
installation design. equipment 0-brooding-
installation guide.pdf)
design.
Demonstration The trainer will The trainees will The trainer will Brooding 1.5 hour
demonstrate Task re-demonstrate check trainees Fundament
Sheet 1.2-4 on Task Sheet 1.2-4 performance als Guide
how to set-up in setting-up using the (http://cobb
Brooding facility in Brooding facility Criteria sa.co.za/wp
accordance with in accordance Performance -
the housing with the housing Checklist. 1.2- content/upl
equipment equipment 4. oads/2017/
installation design. installation 05/Cobb50
design. 0-brooding-
guide.pdf)

Page 19
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
LO 3: FEED CHICKEN
3.1. Select Lecture The trainer will The trainees will The trainer will Basic 30 min.
suitable feed distribute read Information compare his Poultry
materials based Information Sheet Sheet and answers to the Nutrition
on availability in 1.3-1 on how to Answer Self- Answer Key
the locality and select suitable feed Check 1.3-1 in 1.3-1. https://arti
nutrient materials based selecting suitable cles.extensio
requirements of on availability in feed materials n.org/pages
chicken the locality and based on /68178/bas
nutrient availability in the ic-poultry-
requirements of locality and nutrition
chicken nutrient
requirements of FEED
chicken MATERIALS
https://ww
w.agricultur
e.gov.ie/agri
-
foodindustry
/feedingstuf
fs/feedmate
rials/

Page 20
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
3.2. Prepare feed Lecture The trainer will The trainees will The trainer will POULTRY 30 min.
materials on the distribute read information compare his PRODUCTIO
following Information Sheet sheet and answers to the N (Provides
enterprise 1.3-2 on how to Answer Self- Answer Key Feeds and
prescribed Prepare feed Check 1.3-2 in 1.3-2. Implement
formulation materials on the Preparing feed Feeding
following enterprise materials on the Practices)
prescribed following Module 2
formulation enterprise http://lrmd
prescribed s.depedldn.c
formulation om/DOWNL
OAD/9_TLE
_POULTRY_
PRODUCTIO
N_MODULE.
PDF
Demonstration The trainer will The trainees will The trainer will 1.5 Hours
demonstrate Task re-demonstrate check trainees
Sheet 1.3-2 on Task Sheet 1.3-2 performance
how to prepare in preparing feed using the
feed materials materials Criteria
following enterprise following Performance
prescribed enterprise Checklist. 1.3-
formulation prescribed 2.
formulation
3.3.Fed animals Lecture The trainer will The trainees will The trainer will Chicken 30 min.
based on feeding distribute read Information compare his Feeding
Page 21
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
management Information Sheet Sheet and answers to the Guide
program 1.3-3 on how to fed Answer Self- Answer Key https://ww
animals based Check 1.3-3 in 1.3-3. w.kisfarm.co
on feeding feeding animals m/pages/ch
management based on feeding icken-
program management feeding-
program guide
Demonstration The trainer will The trainees will The trainer will Chicken 1.5 Hours
demonstrate Task re-demonstrate check trainees Feeding
Sheet 1.3-3 on Task Sheet 1.3-3 performance Guide
how to fed animals in feeding using the https://ww
based on feeding animals based Criteria w.kisfarm.co
management on feeding Performance m/pages/ch
program management Checklist. 1.3- icken-
program 3. feeding-
guide
3.4.Monitor Lecture The trainer will The trainees will The trainer will THE 30 min.
Feeding in the distribute read Information compare his POULTRY
following Information Sheet Sheet and answers to the SITE
enterprise 1.3-4 on how to Answer Self- Answer Key (http://www
procedure monitor feeding in Check 1.3-4 in 1.3-4. .thepoultrysi
the following monitoring te.com/artic
enterprise Feeding in the les/94/feedi
procedure following ng-
enterprise chickens-
procedure for-best-
health-and-
Page 22
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
performance
/)
LO 4: GROW AND HARVEST CHICKEN
4.1.Monitor Lecture The trainer will The trainees will The trainer will 30 min.
growth rate distribute read information compare his
based on Information Sheet sheet and answers to the
enterprise 1.4-1 on how to Answer Self- Answer Key
procedures monitor growth Check 1.4-1 in 1.4-1.
rate based on monitoring
enterprise growth rate
procedures based on
enterprise
procedures
4.2.Implement Lecture The trainer will The trainees will The trainer will HEALTH 30 min.
Health care distribute read Information compare his MANAGEME
program based Information Sheet Sheet and answers to the NT
on enterprise 1.4-2 on how to Answer Self- Answer Key PROGRAM
procedures implement Health Check 1.4-2 in 1.4-2. (http://www
care program implementing .poultryhub.
based on Health care org/health/
enterprise program based health-
procedures on enterprise managemen
procedures t/)

Page 23
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
4.3.Implement Lecture The trainer will The trainees will The trainer will SANITATION 30 min.
Sanitation and distribute read Information compare his PROGRAM
cleanliness Information Sheet Sheet and answers to the FOR
program based 1.4-3 on how to Answer Self- Answer Key POULTRY
on enterprise implement Check 1.4-3 in 1.4-3. PRODUCTIO
procedure Sanitation and implementing N
cleanliness Sanitation and
program based on cleanliness (https://ww
enterprise program based w.bestvetsol
procedure on enterprise utions.com/
procedure media/docu
ments/Cid_
Lines_Poultr
y_Hygiene_C
atalogue_95
7FA0292A8
27.pdf)
4.4.Collect Lecture The trainer will The trainees will The trainer will WASTE 30 min.
Organic waste for distribute read Information compare his MANAGEME
fertilizer Information Sheet Sheet and answers to the NT
formulation. 1.4-4 on how to Answer Self- Answer Key (http://www
collect Organic Check 1.4-4 in 1.4-4. .poultryhub.
waste for fertilizer collecting Organic org/product
formulation. waste for fertilizer ion/husban
formulation. dry-
managemen
t/housing-
environment
Page 24
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
/waste-
managemen
t/)
Demonstration The trainer will The trainees will The trainer will WASTE 1.5 hours
demonstrate Task re-demonstrate check trainees MANAGEME
Sheet 1.4-4 on Task Sheet 1.4-4 performance NT
how to collect in collecting using the (http://www
Organic waste for Organic waste for Criteria .poultryhub.
fertilizer fertilizer Performance org/product
formulation. formulation. Checklist. 1.4- ion/husban
4. dry-
managemen
t/housing-
environment
/waste-
managemen
t/)
4.5.Select Lecture The trainer will The trainees will The trainer will RAISING 30 min.
suitable chicken distribute read Information compare his CHICKENS
for harvest Information Sheet Sheet and answers to the FOR MEAT:
based on market 1.4-5 on how to Answer Self- Answer Key KNOW
specifications. select suitable Check 1.4-5 in 1.4-5. YOUR
chicken for harvest selecting suitable BREEDS
based on market chicken for AND HOW
specifications. harvest based TO
on market HARVEST
specifications. HUMANELY
(https://rap
Page 25
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
idcityjournal
.com/lifestyl
es/food-
and-
cooking/rais
ing-
chickens-
for-meat-
know-your-
breeds-and-
how-
to/article_b
0740f44-
11eb-5b20-
8233-
67e6ece309
93.html)
Demonstration The trainer will The trainees will The trainer will RAISING 1 hour
demonstrate Task re-demonstrate check trainees CHICKENS
Sheet 1.4-5 on Task Sheet 1.4-5 performance FOR MEAT:
how to select in selecting using the KNOW
suitable chicken suitable chicken Criteria YOUR
for harvest based for harvest Performance BREEDS
on market based on market Checklist. 1.4- AND HOW
specifications. specifications. 5. TO
HARVEST
HUMANELY

Page 26
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
(https://rap
idcityjournal
.com/lifestyl
es/food-
and-
cooking/rais
ing-
chickens-
for-meat-
know-your-
breeds-and-
how-
to/article_b
0740f44-
11eb-5b20-
8233-
67e6ece309
93.html)
4.6. Accomplish Lecture The trainer will The trainees will The trainer will POULTRY 30 min.
production record distribute read Information compare his RECORD
according to Information Sheet Sheet and answers to the KEEPING
enterprise 1.4-6 on how to Answer Self- Answer Key (https://far
procedure. accomplish Check 1.4-6 in 1.4-6. mergiantblo
production record accomplishing g.wordpress.
according to production record com/2016/
enterprise according to 02/24/recor
procedure. enterprise d-keeping/)

Page 27
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
procedure.
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?

Page 28
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
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
Module
List of Competencies
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 Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each
part.

PRODUCTION NC II Developed by: NTTA
Page 29
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
ORGANIC AGRICULTURE PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Raise Organic Raising Organic AGR611306

1.
Chicken Chicken
Produce Organic Producing OrganicAGR611301

2.
Vegetables Vegetables
Produce Organic Producing OrganicGR611302

3.
Fertilizers Fertilizers
Produce Organic Producing Organic

4. Concoctions and Concoctions and GR611302
Extracts Extracts

PRODUCTION NC II Developed by:
NTTA
Page 30
Jolena P.
Pamaylaon Revision # 01
RAISE ORGANIC
CHICKEN
MODULE CONTENT
UNIT OF COMPETENCY : RAISE ORGANIC CHICKEN
MODULE TITLE : RAISING ORGANIC CHICKEN
MODULE DESCRIPTOR : This unit covers the knowledge, 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.
NOMINAL DURATION: 96 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 Agriculture-
Livestock and GAHP Guidelines.
2. Healthy chicks are selected based on industry acceptable indicator for
healthy chicks.
3. Healthy chicks are selected based on industry acceptable 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 and actual scenario.
6.House equipment are installed in line with housing equipment
installation design

October 2018
PRODUCTION NC NTTA
Developed by: Page 31
II Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
7.Bedding materials are secured based on availability in the locality
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 management 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 accomplished according to enterprise procedure.

October 2018
PRODUCTION NC NTTA
Developed by: Page 32
II Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
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
1. Suitable feed materials are selected based on availability 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. Feeding is monitored following enterprise procedure
Conditions
The participants will have access to:
 Tools and materials:

-locally available materials for feed (leguminous plants, root crops,
eggshells, tubers, banana, etc.)
--containers for feed preparations
-knives
-chopping board
-weighing scale
-feeding trough
-waterers
Date Revised:
AGRICULTURE
October 2018
PRODUCTION NC II Developed by: ZDSPGC Page 33
Jolena P. Pamaylaon
RAISE ORGANIC Revision # 01
CHICKEN
-feed cart
-container for concoctions
-PPE
-learning materials (PNS, organic feed guides for poultry, etc.)
Assessment Method:
1. Written Test
2. Oral Questions
3. Demonstration

Date Revised:
AGRICULTURE
October 2018
PRODUCTION NC II Developed by: ZDSPGC Page 34
Jolena P. Pamaylaon
CHICKEN
Learning Experiences
Learning Outcome 3
FEED CHICKEN
Learning Activities Special 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 1.3-3 in Fed
animals on feeding management
program
Perform Task Sheet 1.3-2 on how to
Fed Animals Fed animals in feeding Evaluate your own output using
management 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

PRODUCTION NC Date Revised:
October 2018 Page 35
II Developed by: ZDSPGC
Jolena P. Pamaylaon
CHICKEN
Information Sheet 1.3-1
Nutrients and Feed Materials
Learning Objectives:
After reading this 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 nutrients. 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, so clean water should be available at all times. 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

Jolena P. Pamaylaon
CHICKEN
blood content), water carries nutrients from the digestive tract to cells and
carries away waste products. Water also helps cool the bird through
evaporation. (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 as a bird gets older, the need for water remains. There is no
precise quantity requirement for water because there are several factors that
affect the amount of water a bird needs: age, body condition, diet,
temperature, water quality, and humidity. As a rule of thumb, 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 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 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 provide only four. At room temperature, saturated 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 cost of vegetable oils makes including these fats in poultry 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 acid—so 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. 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,

Jolena P. Pamaylaon
CHICKEN
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
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
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 does not tell you about the 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 of protein in poultry diets are plant proteins such 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 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,

Jolena P. Pamaylaon
CHICKEN
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 include calcium, phosphorus, chlorine, magnesium,
potassium, and sodium. Many people are familiar with calcium's role in
proper bone formation and eggshell quality, but calcium's important role in
blood-clot formation and muscle contraction is less well known. Phosphorus
is important in bone 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. Sodium and potassium are electrolytes 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 are usually supplied in a mineral premix.
Vitamins
Vitamins are a group of organic compounds that poultry require in small
quantities. Despite the low requirement levels, vitamins are essential for
normal body functions, growth, and reproduction. A deficiency of one or
more vitamins can lead to a number of diseases or syndromes.
Vitamins are divided into two categories: fat-soluble and water-soluble. The
fat-soluble 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, reproductive, and respiratory tracts) and reproduction. Vitamin
D3 is required for normal growth, bone development, and eggshell
formation. Vitamin K is essential 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 are involved in many metabolic functions, including energy
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 of all vitamins.
Jolena P. Pamaylaon
CHICKEN
Jolena P. Pamaylaon
CHICKEN
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 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 of Amino Acid
3.Categories of Vitamins

Jolena P. Pamaylaon
CHICKEN
ANSWER KEY 1.3-1
Multiple Choice
1.B
2.A
3.D
4.C
5.B
Enumeration
1.Macrominerals
Micro minerals
2.Essential Amino Acid
Non-essential Amino Acid
3.Fat-soluble
Water-soluble

Jolena P. Pamaylaon
CHICKEN
INFORMATION SHEET NO. 1.3-2
FEED INGREDIENTS
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, semi-
processed 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, acidifiers, 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 and additives. Ingredients are of
plant, animal or aquatic origin, or other organic or inorganic 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 .

Jolena P. Pamaylaon
CHICKEN
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 contains vitamin A and yellow
pigmenting compounds, thus obtaining the yellow color of the yolk.
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.
Their crude protein content are the following:

Jolena P. Pamaylaon
CHICKEN
Type of rice bran Crude Protein Content
D1 11 to 12%
D2 10%
D3 8.5 to 8.9%
A. Vegetable and Coconut oil – Plant oil are good source of energy for
animals’ diet.
B.Molasses. Molasses is the cheapest source of carbohydrates. It is a by-

product in the manufacture of sugar. It should be used in a maximum of 4
%.

Jolena P. Pamaylaon
CHICKEN
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. It is a good source of carbohydrates.
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 of shrimp are used in making shrimp meal, the shell (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.
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 mange. Iron and copper are 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, and sea products.

Jolena P. Pamaylaon
CHICKEN
Vitamins. These are organic substances important to the health and proper
functioning of the animals. They are needed in small amounts. Vitamins are
classified either as fat – soluble, which contains A, D, E, and K, or water-
soluble which consists of the Vitamin B complex and Vitamin C.
FORMS OF FEED
a.MASH - (physical form) a mixture of feed ingredients in meal form.
b.CRUMBLE- is a form of feeds which is made from crushed pellet.
c.PELLET – (physical form) feed formed by compacting through mechanical

means.
KINDS OF POULTRY FEEDS

1. 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. Pullet Developer – Contains 14 % CP
7. Layer Mash- should contain 17-18 % CP
Ration Formulation
The cost of poultry feeds makes up 70 to 80 percent of the total cost of

production. It is a poultry raiser’s concern to 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 “Tell me the kind of feeds you are giving your birds and I will tell
you what kind of birds you have” is true. In poultry nutrition, economical
but nutritious feeds must be given to the birds.
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 the application of this method, let us 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?
Jolena P. Pamaylaon
CHICKEN
To solve the problem, follow these steps:
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 5
32
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 RB x 100 =84.375 kg. RB

32.0 total parts
5 parts of SB x 100 = 15.625 kg. SB

32 total parts
6.Check whether your answer is correct.
84.375 kg RB x .12 % protein = 10.125 % CP

15.625 kg soybean x .44 % CP = 6.875 % CP
17.00 % CP
Trial and Error Method. This is the most practical method to use in small
scale farm operations. A ration formulated by using this method is balanced
and ensures that necessary free nutrients are present.
Table below is an example of a practical way of formulating chicken ration

using trial and error method as stated by E.C. Coligado, University of the
Philippines College of Agriculture.

Jolena P. Pamaylaon
CHICKEN
Ingredients ( %Protein) 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.
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 shows the type of ration requirements of birds.
Age (days) Broiler (feed) Age Layer (feed)

1 to 7 Booster 1-10 days Booster
8 to 14 Starter 11 days- 6 Starter
wks.

Jolena P. Pamaylaon
CHICKEN
15 to 21 Starter 6-10 wks Grower
22 to 28 Grower 11-16 wks. Developer
29 to 35 Grower/ Finisher 1 week from
1st Drop of
egg up to 5% Pre-laying
of egg
production.
36 to 42 Finisher
5% of egg Laying feed

prod’n.
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 maintain 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 development of the poultry
industry in our country is the availability of efficient feeds and effective
feeding management.
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.

Jolena P. Pamaylaon
CHICKEN
Answer Self-Check No. 1.3-2
Multiple Choice
Direction: Encircle the letter of 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.

3. Is the cheapest source of carbohydrates. It is a by-product in the

manufacture of sugar.
Jolena P. Pamaylaon
CHICKEN
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.
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
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
Jolena P. Pamaylaon
CHICKEN
Pullet Developer
Layer Mash
TASK SHEET 1.3-2
Title: Prepare Feed Materials
Performance Objective:
You should be able to prepare the tools,
materials and equipment needed for the preparation of feed materials on the
following enterprise formulation.
Supplies/Materials: Leguminous plants, root crops, eggshells, tubers,

banana, etc.
Equipment :
-containers

Jolena P. Pamaylaon
CHICKEN
-knives
-chopping board
-weighing scale
-feed cart
Steps/Procedure:
1. Wash plants 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

Jolena P. Pamaylaon
CHICKEN
Performance Criteria Checklist 1.3-2
CRITERIA
YES NO
Did you….
1. Identify/enumerate feed ingredients for
formulating chicken ration ?
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/enumerate the kinds of poultry feeds?
6. Identify/enumerate the forms of feed?

Jolena P. Pamaylaon
CHICKEN
INFORMATION SHEET NO. 1.3-3
FEEDING AND MONITORING CHICKEN
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.
AGE OF BIRD TYPE OF FEED FEEDING RATE OTHER

FOR THAT AGE SUPPLEMENTS
GROUP
Layer Chicks Chick Starter 2-5 lbs. per bird Provide access to
(hatch to 8 weeks (over the 8 chick grit and
of age) weeks) fresh water at all
times
Broiler Chicks Chick Starter 2-5 lbs. per bird Provide access to
(hatch to 4 weeks chick grit and
of age) fresh water at all
times
Layer Growers (8- Grower or All 10-15 lbs. per Provide access to
20 weeks of age) Purpose Poultry bird (over the 12 grower grit and
weeks) fresh water at all
times
Broiler Growers Grower, Broiler, 10-15 lbs. per
(4 weeks to or All Purpose bird Provide access to
harvest) Poultry grower grit and
fresh water at all
times

Jolena P. Pamaylaon
CHICKEN
Layer (21+ weeks Grower (with Roughly 1/4 lb. Provide access to
of age/when egg calcium per bird each day hen grit, oyster
production supplementation) (depends on shells, and fresh
begins) or Layer breed and access water at all times
to free range)
Drinking System
Drinking Type Requirements
Nipple Drinkers <3 kg (6.6 lbs)12 birds per nipple
>3 kg (6.6 lbs)9 birds per nipple
Bell Drinkers 10 drinkers (40 cm/17 in)per 1000 birds
Nipple Drinker
Bell Drinker

Jolena P. Pamaylaon
CHICKEN
 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 drinkers with cups.
- 1.6:1 for nipple drinkers without cups.
- The water to feed ratio may be higher than this for the first few
days.
 Ideal water temperature should be between 15°C (59°F).
 Provide supplementary drinkers for the first 4 days of a flock’s 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.

Jolena P. Pamaylaon
CHICKEN
FEEDING SYSTEMS
Feeding space per bird for different feeder types.
Feeder Type Feeder Space
Pan Feeder 45-80 birds per pan
(the lower ratio for bigger birds)
Flat Chain/Auger 2.5cm/bird(40 birds/m of track)
1 in/bird(24 birds/ft of track)
Tube Feeders 70 birds/tube
(for a 38 cm/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.
SELF-CHECK 1.3-3
Jolena P. Pamaylaon
CHICKEN
TRUE OR FALSE
Direction: Write T if your answer is True and write F if your answer is False.
_______________ 1. Broiler Chicks will feed at the rate of 10-15 lbs. per bird
over the 12 weeks.
_______________ 2. The digestible amino acid levels in the feed are important
aspects and must be considered when purchasing feed.
_______________ 3. Layer chicks will be feed at the rate of 2-5 lbs. per bird
over the 8 weeks.
_______________ 4. Layer feeds account for the major cost of feeding and
economic principles should be applied to the design of these feeds.
_______________ 5. The Starter represents a large 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
ANSWER KEY 1.3-3

Jolena P. Pamaylaon
CHICKEN
1.False
2.True
3.True
4.False
5.False
ENUMERATION
1.Nipple Drinker
Bell Drinker
2.Fan Feeder
Flat Chain/Auger
Tube Feeder

Jolena P. Pamaylaon
CHICKEN
TASK SHEET 1.3-3
Title: FEEDING CHICKEN
Performance 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 : Feeds
Water
Equipment : Feeder
Drinker
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

Jolena P. Pamaylaon
CHICKEN
Performance Criteria Checklist 1.3-3
CRITERIA
YES NO
Did you….
1. Know the feeding ration of different ages of
chicken?
2. Identify/enumerate the drinking system ?
3. Identify/enumerate the feeding system?
4. Monitor the feed to water ratio daily?
5. Access chicken to clean, fresh, good quality
drinking water 24 hours a day?
6. Keep drinkers well-maintained and clean.

Jolena P. Pamaylaon
CHICKEN
INFORMATION SHEET 1.3-4
PRINCIPLE OF 3R’s
1.Know the importance/principle of 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, transportation, 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 since most of them are usually built around residential areas. Air
pollution includes odors emanating from cages resulting from the 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 of NH3, H2S, and CH4 varies along 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% of total
volume, while the rest includes organic matter, inorganic matter, and many
species of microorganisms and parasite eggs [5]. Those germs and

Jolena P. Pamaylaon
CHICKEN
substances can spread diseases to humans and cause many negative effects
on the environment
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
render the residues unsuitable for processing to the desired end product.
There are a number of applications to which these wastes can be used. 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 nitrogen, phosphorus and potassium in
chemical fertilizer.
1 The ‘3R’Approach to AWM The concept of minimizing 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 amount of waste generated.
• Repeated use of items or parts of items which still have usable aspects.
• The use of waste itself as resources.
The 3R Hierarchy in AWM Waste minimization efficiency is stated to be

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. The 3Rs are meant to be a hierarchy, in order of importance.
The waste hierarchy has taken many forms over the past decade, 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 from products and to generate the minimum amount of
waste.

Jolena P. Pamaylaon
CHICKEN
The 3R approach as noted by [25] is conventionally expressed 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 operations is allowed to 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 facility 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 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, 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 used to transfer 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.

Jolena P. Pamaylaon
CHICKEN
4.3.7 Utilization:
The waste from poultry facilities can be used for agricultural land
application or sold because of the high nutrient value of the litter.
Furthermore, poultry waste can also be used for the production of methane
gas, buried directly as a fuel, reused as bedding, or used as a feed
supplement to livestock.
ANWER SELF-CHECK 1.3-4

Jolena P. Pamaylaon
CHICKEN
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.
_____3. The waste hierarchy refers to the "3Rs" i.e., 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
aspects.
_____5. Some waste products can be consumed as resources for production
of different goods or the same product, meaning recycling the same resource
_____ 6. Choosing to use this item with care to reduce the amount of waste
generated.
Enumeration:
1.The 3R’s
2. The principle of reducing waste, (3Rs) aims at achieving efficient
minimization of waste generation by:
3. Typical Poultry Waste Management Options.
ANSWER KEY 1.3-4

Jolena P. Pamaylaon
CHICKEN
1.T
2.F
3.T
4.T
5.T
6.T
ENUMERATION:
1.Reduce
Reuse
Recycle
2.Production
Collection
Storage
Treatment
Transfer
Utilization

Jolena P. Pamaylaon
CHICKEN
ORGANIC September 2018
AGRICULTURE Issued by:
Date Revised:
Developed by: ZDSPGC
Revision # 01
CHICKEN
ORGANIC September 2018
AGRICULTURE Issued by:
Date Revised:
PRODUCTION October 2018
NC II Developed by: ZDSPGC Page 71
Jolena P. Pamaylaon
Revision # 01
RAISE ORGANIC
CHICKEN
Evidence Plan
Qualification Organic Agriculture Production

Title of Institutional Assessment
Assessment
Unit of Raise Organic Chicken
competency Produce Organic Vegetables
Produce Organic Fertilizers
Covered
Produce Organic Concoctions and Extracts
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
Demonstration and Question Checklist
Written
The evidence must show that the trainee…
 Identify Breed/strains breeds as per PNS-
Organic 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.
 Install House equipment in line with
housing equipment installation design
 Secure *Bedding materials based on
availability in the locality
 Prepare *bedding in accordance with
housing equipment 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

PRODUCTION NC October 2018
Developed by: ZDSPGC Page 72
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Jolena P. Pamaylaon
CHICKEN
 Fed animals based on *feeding management
program
 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 enterprise procedure
 *Collect Organic waste for fertilizer
formulation?
 Select suitable chicken for harvest based on
market specifications?
 Accomplish production record according
to enterprise procedure?
NOTE: *Critical aspects of competency

II
Jolena P. Pamaylaon
CHICKEN
II
Jolena P. Pamaylaon
CHICKEN
TABLE OF SPECIFICATION
Objectives/Content 25 % 35 % 45 % # of %
area/Topics items/
Knowledge Comprehension Application
% of test
Kinds and 25
Characteristics of 3 4 5 12
Feed Materials
Feed Ingredients 3 4 5 12 25
Feeding Chicken 3 4 5 12 25
Principle of 3R’s 3 4 5 12 25
TOTAL 12 16 20 48 100%
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
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Jolena P. Pamaylaon
CHICKEN
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, but it is one of the most important nutrient.
a.water
b. carbohydrates
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
c. vitamins
d. minerals
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
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Jolena P. Pamaylaon
CHICKEN
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
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
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Jolena P. Pamaylaon
CHICKEN
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 crushed 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 mechanical means.
a. mash
b. crumble
c. pellet
d. starter
20. This is a simple and easy method.
a. Pearson Square Method
b. Trial and Error
c. Multiplication
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
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Jolena P. Pamaylaon
CHICKEN
c. Multiplication
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
c. maybe false

II
Jolena P. Pamaylaon
CHICKEN
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 20.a 25.a

Jolena P. Pamaylaon
CHICKEN
Demonstration and Questioning Checklist
Candidate’s Florence Tres M. Flores

name:
Trainer’s name: Jolena P. Pamaylaon
QUALIFICATION: Organic Agriculture Production NC II
Assessment
Units of 1.Raise Organic Chicken
competency 2. Produce Organic Vegetables
covered:
3.Produce Organic Fertilizers
4. Produce Organic Concoctions and Extracts
Date of January 14, 2019
assessment:
Time of 8:00 AM- 5:00 PM
assessment:
Instructions for 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  Knapsack sprayer
 Feeds: grower  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
Jolena P. Pamaylaon
CHICKEN
 Chopping board  Knives
 Feeding through  Sprinklers, 5 liters
 Various concoctions/  Step ladder 6 ft.
extracts  Storage
 Feeds: finisher tools/cabinet
 60-day old chicken  Feeding through
 Farm soil  Water/drinker,1
 Bamboo poles liter capacity
 Monofilament Nylon  Rain coat
#150  Plastic cup, 1 liter
 Water container Drum capacity
 Rags
 Waste cans/bag
 Waterer
 Booth/temporary
 Feed cart
shed
 Shredder
 Fire Extinguisher
 Cart
 Wheel barrow
 to show if
evidence is
demonstrated
During the demonstration of skills, the candidate: Yes No N/A
 Breed/strains breeds are identified as per PNS-   
Organic 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   

Jolena P. Pamaylaon
CHICKEN
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 formulation
 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 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
 Production record is accomplished according to   
enterprise procedure

Jolena P. Pamaylaon
CHICKEN
INSTRUCTION FOR DEMONSTRATION:
(FOR THE CANDIDATE)
Candidate’s
Florence Tres M. Flores
name:
Assessment
Units of 1.Raise Organic Chicken
competency 2.Produce Organic Vegetables
covered:
3.Produce Organic Fertilizers
4.Produce Organic Concoctions and Extracts
Date of January 14, 2019
assessment:
Time of 8:00 AM-5:00 PM
assessment:
PLEASE READ CAREFULLY:

1. The trainer will provide you the necessary supplies/materials,
tools/instruments and forms. Inform the Assessor if you intend to use
your own materials/supplies, tools and instrument.
2. The trainer will allow 15 minutes for you to familiarize 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 following:
A. Select Healthy Stocks
B. Determine Suitable Chicken House Requirements
Jolena P. Pamaylaon
CHICKEN
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.
INSTRUCTION FOR DEMONSTRATION:

(FOR THE TRAINER)
Candidate’s Florence Tres M. Flores
name:
Assessment
Units of 1. Raise Organic Chicken
competency 2. Produce Organic Vegetables
covered:
3. Produce Organic Fertilizers
PLEASE READ CAREFULLY AND PREPARE AS NECESSARY:

1) The 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.
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 to the performance of the task.
e. Ensure demonstrations of tasks shall be performed according to the
given Instruction for candidate.
Jolena P. Pamaylaon
CHICKEN
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:
3) The Trainer, based on the performance of the candidate should give

immediate feedback.
4) The Trainer should advise the Candidate on the next method of

assessment that he/she will undertake.

Jolena P. Pamaylaon
CHICKEN
Performance Test
Specific Instruction for Demonstration
Qualification Organic Agriculture Production NC II
Unit of Competency Raise Organic Chicken
General Instruction:
Given the necessary tools, materials and equipment you are required to
make feed ingredients, feeding and monitoring chicken based on feeding
management program.
Specific Instruction:
1. Wash plants 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 requirement.
8. Put potable water in a drinker.
9. Monitor the feeding of chicken.
List of Tools, Materials and Facilities:

-containers
-knives
-chopping board

Jolena P. Pamaylaon
CHICKEN
-weighing scale
-feed cart
-feeder
-drinker
-water
Assessment Method:
Actual Demonstration
Interview

Jolena P. Pamaylaon
CHICKEN
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge 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?  
Safety Questions
4. What would you do if any person come in contact with  
poisonous chemicals?
5. What precautionary measures 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 being used is still safe to  
wear for sequence of task?
Contingency Questions
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 available raw materials near the area/  
site in preparing feeds?
Job Role/Environment Questions  
11. What are the significance of organic feeds to our  
environment?
Rules and Regulations  
12. What are the government codes regulations on  
environmental hazards?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Developed by:
ZDSPGC
Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Instructional supplies and materials 2 pcs reproduction
Visual Aids 2 2
Brouchures 25 pcs 20 pcs reproduction
Bond Paper 5 rims 4 rims
Reference materials/books Reproduction
 Non Print Resources As per TR As per Remarks
Inventory
Video Tape 2 disc 2 disc Replenishment
Resources for Skills Practice of Competency # 1 Raise Organic Chicken

 Supplies and Materials As per TR As per Remarks
Inventory
Feeds: starter 15 kg. 15 kg.
Feeds: grower 15 kg. 15 kg.
21-day old chicks 25 pcs. 25 pcs.
Rice Hull 8 bags of 8 bags of
50 kgs 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 5 liters 5 liters
Feeds: finisher 15 kg. 15 kg.
60-day old chicken 25 pcs. 25 pcs.
Farm Soil 1 bag of 50 1 bag of 50

Developed by:
ZDSPGC
kg. soil kg. soil
Bamboo poles 50 pcs. 50 pcs.
Monofilament 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
Tools
Bolo 5 pcs. 5 pcs.
Broomstick 5 pcs. 5 pcs.
Plastic Pail (10 liter. capacity) 5 pcs. 5 pcs.
Carpentry tools 1 set 1 set
Knapsack sprayer 2 units 2 units
Storage Container with cap,15 liter 5 pcs. 5 pcs.
capacity
Weighing scale, 2 kilos capacity (2); 25 3 units 3 units
kilos capacity (1)
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/cabinet 1 unit 1 unit
Feeding trough 5 pcs. 5 pcs.
Waterer/drinker, 1 liter capacity 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.
 Equipment As per TR As per Remarks
Inventory
Booth/temporary shed 1 unit 1 unit
Shredder 1 unit 1 unit
Fire Extinguisher 1 unit 1 unit
Cart 1 unit 1 unit

Developed by:
ZDSPGC
Wheel barrow 1 unit 1 unit
Resources for Skills Practice of Competency # 2. Produce Organic Vegetables
Supplies and Materials As per TR As per Inventory Remarks
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 Vegetable 10 pack 10 pack

Seedlings
Strainer, Nylon Screen, 5 pcs. 5 pcs.

fine mesh
Carbonized Rice Hull 5 bags of 50 5 bags of 50 kg.
kg.
Various 5 liters 5 liters

Concoctions/Extracts
Seedling Tray, wooden 6 pcs. 6 pcs.
Bamboo poles 10 pcs. 10 pcs.
Stone (weights) ½ kilos 10 pcs. 10 pcs.
Sacks 10 pcs. 10 pcs.
Tools:
Bolo 5 pcs. 5 pcs.

Developed by:
ZDSPGC
Digging Blade/Bar 5 pcs. 5 pcs.
Spading Fork 5 pcs. 5 pcs.
Hoe 2 set 2 set
Rake 5 unit 5 unit
Weighing scale, 2 kilos 2 unit 2 unit

capacity (1); 25 kilos
capacity (1)
Measuring cup; 1 liter 3 pcs. 3 pcs.
capacity
Pruning Shear 5 pcs. 5 pcs.
Petri Dish 5 pcs. 5 pcs.
Spike Tooth Horrow 2 units 2 units
Step ladder 6 ft. 1 unit 1 unit
Holer, 4” diameter 10 units 10 units
Trimming knife 5 pcs. 5 pcs.
Knapsack sprayer 5 pcs. 5 pcs.
Plastic cup, 1 liter 5 pcs. 5 pcs.

capacity
Plow 2 set 2 set
Calculator 1 pc. 1 pc.
Equipment:

Developed by:
ZDSPGC
Carbonizer 1 unit 1 unit
Soil Thermometer 1 pc. 1 pc.
Cart 1 unit 1 unit
Portable Soil Analyser 1 unit 1 unit

Kit
PH meter 1 unit 1 unit
Resources for skills Practice of Competency # 3: Produce Organic Fertilizers
Basal Organic Fertilizer, 1 bag of 50 1 bag of 50 kg.

sample kg.
Foliar Organic 2 liter 2 liter

Fertilizer, sample
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, 50 kg 25 pcs. 25 pcs.

capacity
Carbonized Rice Hull, 1 bag of 50 1 bag of 50 kg.

sample kg.

Developed by:
ZDSPGC
Various 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. 5 pcs.

capacity
Tools:
Spade 5 pcs. 5 pcs.
Spading Fork 5 pcs. 5 pcs.
Hoe 2 sets 2 sets
Weighing scale, 2 kilos 2 units 2 units

capacity (1); 25 kilos
capacity (1)
Measuring cup; 1 liter 3 pcs. 3 pcs.
capacity
Rake 5 units 5 units
Plastic cup, 1 liter 5 pcs. 5 pcs.

capacity

Developed by:
ZDSPGC
Equipment:
Moisture meter 1 pc. 1 pc.
Soil Thermometer 1 pc. 1 pc.
Cart 1 unit 1 unit
Portable Soil Analyzer 1 unit 1 unit

Kit
Vermitea aerator, 60 3 set 3 set

liters capacity, each
Resources for Skills Practice of Competency # 4: Produce Organic

Concoctions and Extracts
Various 8 liter
for at least 1 liter per
sample
Weight (clean stone 150 pcs.
100grams each)
Weight (empty plastic 50 pcs.
container 250 to 500 ml
capacity)
Plastic strainer, fine 25 pcs.
mesh, 1ft x 1ft square

Developed by:
ZDSPGC
Plastic strainer, small 25 pcs. 25 pcs.
mesh, 1ft x 1 ft square
Empty Plastic 50 pcs. 50 pcs.
Container, 1 liter
capacity
Empty Plastic 50 pcs. 50 pcs.
Container, 5 liter
capacity
Plastic Tie box 2 roll 2 roll
Plastic Container, 15 25 pcs. 25 pcs.

liters capacity
Plastic Container, 60 10 pcs. 10 pcs.
liters capacity
Plastic Hose, 5mm dia. 5 meter 5 meter
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.
Molasses 100 liter 100 liter
Tools:
Measuring Cup (with 10 pcs. 10 pcs.

calibration, 1 liter
capacity)
Plastic Cup (1 liter 10 pcs. 10 pcs.
capacity)

Developed by:
ZDSPGC
Syringe, Plastic, 30 ml 5 pcs. 5 pcs.
capacity
Bamboo Container/ 25 pcs. 25 pcs.
Plastic
container/wooden box
for collecting microbes
Slicing knife 25 pcs. 25 pcs.
Pannel(imbudo) 5 pcs. 5 pcs.
Bamboo/wooden ladle 10 pcs. 10 pcs.
Plastic Basin, 10 liters 5 pcs. 5 pcs.

capacity
Chopping Board 25 pcs. 25 pcs.
Equipment:
Cart 1 unit 1 unit
Meat Grinder, small 1 pc. 1 pc.
Portable Soil Analyzer 1 unit 1 unit

Kit
Vermitea aerator, 60 3 set 3 set

liters capacity, each
Thermometer 5 pcs. 5 pcs.
Moisture meter 1 pc. 1 pc.

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

Developed by:
ZDSPGC
Developed by:
ZDSPGC
Supervise
Work-Based
Learning
Developed by:
ZDSPGC
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
1. RAISE ORGANIC CHICKEN YE NO
S
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 activities?
3.PRODUCE ORGANIC FERTILIZERS
CAN I?
3.1.Prepare composting area and raw materials?
3.2.Compost and harvest fertilizers?
4.PRODUCE ORGANIC CONCOCTION AND EXTRACTS
CAN I?
4.1.Prepare for the production of various concoctions?
4.2.Process concoctions and extracts?

Developed by:
ZDSPGC
CORE COMPETENCIES
1. RAISE ORGANIC CHICKEN YE NO
S
4.3.Package concoctions and extracts?
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- versed
of the CBC or TR of the program qualification he is teaching.

Developed by:
ZDSPGC
Evidences/Proof of Current Competencies(Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
VEGETABLES
FERTILIZER
CONCOCTIONS
AND EXTRACTS  Written Test/Exam

Developed by:
ZDSPGC
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 Versus Required

Competencies (Sample)
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1.
2.
3.
4.

Developed by:
ZDSPGC
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Module
Gaps Title/Module of Duration (hours)
Instruction

Developed by:
ZDSPGC
TRAINING PLAN
Qualification: ____________________________
Trainees’ Training Training Mode of
Staff
Requirements Activity/Task Training

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 107 of 61
Developed by: NTTA
Templates NTTA
Revision # 01
Technical Education and Skills Development Authority
ZAMBOANGA DEL SUR PROVINCIAL GOVERNMENT
COLLEGE Instructions:
This Trainees’ Record Book (TRB) is intended to serve as
TRAINEE’S RECORD BOOK 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
I.D. 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
Trainee’s No._______________ 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
NAME: ___________________________________________________ indicate 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
QUALIFICATION: ORGANIC AGRICULTURE PRODUCTION NC accomplish the task and confirmed by the instructor.
II
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
TRAINING DURATION: 96 HOURS 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
TRAINER: JOLENA P. PAMAYLAON form part of the permanent trainee’s document on file.
THANK YOU

Developed by: NTTA
Templates NTTA
Revision # 01
NOTES: Unit of Competency: 1RAISE ORGANIC CHICKEN
__________________________________________________________ NC Level I
__________________________________________________________ Learning Task/Activity Date Instructors
__________________________________________________________ Outcome Required Accomplished Remarks
__________________________________________________________  Select Identify breeds Dec. 3, 2018 Satisfied/

healthy stocks and select completed
__________________________________________________________ healthy stocks
__________________________________________________________ Install and set- Dec. 4, 2018 Satisfied/
__________________________________________________________  Set-up cage up cage completed
__________________________________________________________  Feed Prepare feed Dec. 4, 2018 Satisfied/
Chicken materials and completed
__________________________________________________________
feed chicken
__________________________________________________________
 Grow and Monitor and Dec. 5, 2018 Satisfied/
__________________________________________________________ harvest harvest chicken completed
__________________________________________________________ chicken
__________________________________________________________
__________________________________________________________ Florence Tres M. Flores Jolena P. Pamaylaon
__________________________________________________________ Trainee’s Signature Trainer’s Signature

Developed by: NTTA
Templates NTTA
Revision # 01
Unit of Competency: 2 PRODUCE ORGANIC VEGETABLES Unit of Competency: 3 PRODUCE ORGANIC FERTILIZERS
NC Level I NC Level I
Learning Task/Activity Date Instructor Learning Task/Activity Date Instructors
Outcome Required Accomplished s Outcome Required Accomplished Remarks
Remarks
Prepare Prepare clean Dec.11, 2018 Satisfied/
Establish Prepare and Dec. 6, 2018 Satisfied/ composting composting and completed
nursery establish nursery completed area and storage area
raw
Plant Plant/Transplant Dec.7, 2018 Satisfied/
seedlings completed materials
seedlings
Compost Prepare various Dec.13, 2018 Satisfied/
Perform Maintain and Dec. 8, 2018 Satisfied/ and harvest concoctions, completed
plant care perform plant completed fertilizers ferment and
and care management harvest
management
Perform Perform harvest Dec. 8, 2018 Satisfied/
harvest and and practice completed Florence Tres M. Flores Jolena P. Pamaylaon
post-harvest post-harvest Trainee’s Signature Trainer’s Signature
activities activities
Florence Tres M. Flores Jolena P. Pamaylaon

Trainee’s Signature Trainer’s
Signature
Developed by: NTTA
Templates NTTA
Revision # 01
Unit of Competency: 4 PRODUCE ORGANIC CONCOCTIONS
AND EXTRACTS
NC Level I
Learning Task/Activity Date Instructor
Outcome Required Accomplished s
Remarks
Prepare for the Prepare tools, Dec.14, 2018 Satisfied/
production of materials completed
various and
concoctions equipment
use in the
production of
various
concoctions
Process Ferment Dec. 17, 2018 Satisfied/
concoctions various completed
concoctions
Package Label and Dec. 18, 2018 Satisfied/
concoctions record completed
package
concoctions
Florence Tres M. Flores Jolena P. Pamaylaon

Trainee’s Signature Trainer’s Signature

Developed by: NTTA
Templates NTTA
Revision # 01
Developed by: NTTA
Templates NTTA
Revision # 01
TRAINEE’S PROGRESS SHEET
JOLENA P.
Name : JUAN DELA CRUZ Trainer :
PAMAYLAON
ORGANIC AGRICULTURENominal
Qualification : : 96 HOURS
PRODUCTION NC II Duration
Training Training Date Date Trainee’s Supervisor’s
Units of Competency Rating
Activity Duration Started Finished Initial Initial
RAISE ORGANIC
CHICKEN
PRODUCE ORGANIC
VEGETABLES
PRODUCE ORGANIC
FERTILIZERS
PRODUCE ORGANIC
CONCOCTIONS AND
EXTRACTS
Total
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
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

Developed by: NTTA
Templates NTTA
Revision # 01
Average
Ratings
PREPARATION Average
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

Developed by: NTTA
Templates NTTA
Revision # 01
Facilitate Learning
Session
Organic Agriculture October 2018 Issued by:
Production NC II Date Revised:
November Page 115 of 61
Raise Organic
NTTA
Chicken Revision # 01
DAY 1
Training ActivityMatrix
December 3, 2018
Venue
Facilities/Tools and
Training Activity Trainee Date & Time Remarks
Equipment
(Workstation/ Area)
Prayer December
3,2018
Recap of Activities
Unfreezing Activities All trainees 7:30AM
To
Feedback of Training 8:00 AM
Response/Motivation

Raise Organic
NTTA
1.1 Raise Organic Chicken
Read Information Sheets All Trainees Manual, Reading Learning Resource December 3, Satistfied/ Completed
on how to Identify materials on how Area 2018
breed/strains as per to identfy
PNS-Organic Agriculture- breed/strain as per 8:00 AM
Livestock and GAHP PNS-Organic To
Guidelines Agriculture- 8:30 AM
Livestock and
GAHP Guidelines
Lecture
Answer Self-Check on
how to Identify
breed/strains as per
PNS-Organic Agriculture-
Livestock and GAHP
Guidelines

Raise Organic
NTTA
Read Information All Trainees Manual, Reading Learning Resource December Satisfied/ Completed
Sheets on how to Select materials on how Area 3,2018
healthy chicks based on to Select healthy
industry acceptable chicks based on 8:30 AM
indicator for healthy industry To
chicks acceptable 9:00 AM
indicator for
Lecture healthy chicks
how to Select healthy
chicks based on
industry acceptable
indicator for healthy
chicks
Read Information All Trainees Manual, Reading Learning Resource December Satisfied/ Completed
Sheets on how to materials on how Area 3,2018
Determine suitable site to Determine
for chicken house based suitable site for 9:00 AM
on PNS recommendations chicken house To
based on PNS 9:30 AM
Lecture recommendations

Raise Organic
NTTA
how to Determine
suitable site for chicken
house based on PNS
recommendations
Read Information Sheets
Manual, Reading December
on how to Prepare
materials on how 3,2018
chicken house design
to Prepare chicken
based PNS
All Trainees house design based 9:30 AM
recommendations
PNS To
recommendations 10:00 AM Satisfied/ Completed
Lecture
how to Prepare chicken
house design based PNS
recommendations
December
Manual on how to
Demonstration on how to 3,2018 All performed well and
Prepare chicken
Prepare chicken house comply in preparing
house design based
design based PNS Practical Work Area 10:00 AM chicken house design
PNS
recommendations To based PNS
recommendations
11:30 NN recommendations
Read Information sheet All Trainees Manual,Reading Learning Resource Area December Satisfied/ Completed
on how to prepare house materials on how to 3,2018
equipment installation prepare house 11:30 PM
design in line with PNS equipment To
recommendation and installation design 12:00 PM
actual scenario. in line with PNS
Raise Organic
NTTA
Lecture
how to prepare house recommendation
equipment installation and actual
design in line with PNS scenario.
recommendation and
actual scenario.
Read Information sheet

on how Install house
equipment in line with
housing equipment
installation design All Trainees Manual,reading
December 3,
materials on how to
Lecture 2018
Install house
Learning Resource
equipment in line Satisfied/Completed
Answer Self-Check on Area 1:00 PM
with housing
how to how Install house To
equipment
equipment in line with 1:30 PM
installation design
housing equipment
installation design
Demonstration on how to Manual on how to Decembe 3, All performed well and

install house equipment install house 2018 comply in installing
in line with housing equipment in line 1:30 PM house equipment in line
equipment with housing To with housing equipment
equipment 3:00 PM
Raise Organic
NTTA
Read information sheet
on how to secure bedding
materials based on Manual,reading
availability in the locality All Trainess materials on how to
secure bedding December3,
Lecture materials based 2018
Learning Resource
on availability in 3:00PM Satisfied/Completed
Area
the locality To
Answer Self-Check on 3:30 PM
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
December3, All performed well and
to secure bedding secure bedding
Arcillas, Jecyrill O. 2018 comply in securing
materials based on materials based
Practical Work Area 3:30 PM bedding materials based
availability in the locality Cantila, Mailyn L. on availability in
To on availability in the
the locality
Labador,Shearamae 5:00 PM locality
O.

Raise Organic
NTTA
DAY 2
Date: December 4, 2018
Traning Activity Trainee Facilities/Tools Venue Worstation/ Date & Time Remarks
and Equipment Area
Prayer All trainees December 4,
2018
Recap of Activities
7:30 AM
Unfreezing Activities To
8:00 AM
Feedback of Training
Response/Motivation
Read Information All Trainees Manual, reading December 4, Satisfied/ Completed

sheet on how to materials on how 2018
prepare bedding in to prepare 8:00 AM
accordance with bedding in
housing equipment accordance with To
housing design housing 8:30 AM
equipment
Lecture housing design
how to prepare
bedding in accordance
with housing
equipment housing
Raise Organic
NTTA
design
Demonstration on All Trainees Manual on how Practical Work Area December 4, All performed well and
how to prepare to prepare 2018 comply in preparing
bedding in accordance bedding in bedding in accordance
8:30 AM
with housing accordance with with housing
equipment housing housing To equipment housing
design equipment 10:00 AM design
housing design
Read Information All Trainees Manual, reading Learning Resource December 4, Satisfied/ Completed
sheet on how to set- materials on how Area 2018
up Brooding facility to set-up 10:00 AM
in accordance with Brooding facility
the housing in accordance To
equipment installation with the housing 10:30 AM
design equipment
installation
Lecture design
how to set-up
Brooding facility in
accordance with the
housing equipment
installation design
Demonstration on All Trainees Manual on how December 4, All performed well and
Raise Organic
NTTA
how to set-up to set-up 2018 comply in setting-up
Brooding facility in Brooding facility Brooding facility in
10:30 AM
accordance with the in accordance accordance with the
housing equipment with the housing To housing equipment
installation design equipment 12:00 NN installation design
installation
design
Read Information All Trainees Manual, reading December 4, Satisfied/ Completed

sheet on how to select materials on how 2018
suitable feed materials to select suitable 1:00 PM
based on availability feed materials
in the locality and based on To
nutrient requirements availability in the 1:30 PM
of chicken locality and
nutrient
Lecture requirements of
chicken
how to select suitable
feed materials based
on availability in the
locality and nutrient
requirements of
chicken

Raise Organic
NTTA
Read Information All Trainees Manual, reading Learning Resource December 4, Satisfied/ Completed
sheet on how to materials on how Area 2018
Prepare feed materials to Prepare feed 1:30 PM
on the following materials on the
following To
enterprise prescribed
formulation enterprise 2:00 PM
prescribed
Lecture formulation
how to Prepare feed
materials on the
following enterprise
prescribed
formulation
Demonstration on All Trianess Manual, on how Practical Work Area December 4, All performed well and
how to Prepare feed to Prepare feed 2018 comply in Preparing
materials on the materials on the feed materials on the
2:00 PM
following enterprise following following enterprise
prescribed enterprise To prescribed formulation
formulation prescribed 3:30 PM
formulation

Raise Organic
NTTA
Read Information Manual, reading Learning Resource December 4, Satisfied/ Completed
sheet on how to fed materials on how Area 2018
animals based on to fed animals 3:30 PM
feeding management based on feeding
program management To
All Trainees program 4:00 PM
Lecture
how to fed animals
based on feeding
management program
Demonstration on All Trainees Manual on how Practical Work Area December 4, All performed well and
how to fed animals to fed animals 2018 comply in feding
based on feeding based on feeding animals based on
4:00 PM
management program management feeding management
program To program
5:30 PM
Training Activity Matrix

Day 3
Raise Organic
NTTA
Training Activity Trainee Facilities/ Tools Venue Date & Time Remarks
and Equipment Workstation Area
Prayer All Trainees December 5, 2018
Recap of Activities 7:30 AM
Unfreezing To
Activities 8:00 AM
Feedback of
training
Response/
Motivation
Read Information All Trainees Manual, reading Learning Resource December 4, 2018 Satisfied/
sheet on how to materials on how Area Completed
8:00 AM
monitor feeding to monitor feeding
in the following in the following To
enterprise enterprise 8:30 AM
procedure procedure
Lecture
Answer Self-
Check on how to
monitor feeding
in the following
enterprise
procedure

Raise Organic
NTTA
Read Information All Trainees Manual, reading Learning Resource December 4, 2018 Satisfied/
sheet on how to materials on how Area Completed
8:30 AM
monitor growth to monitor growth
rate based on rate based on To
enterprise enterprise 9:00 AM
procedures procedures
Lecture
Answer Self-
Check on how to
monitor growth
rate based on
enterprise
procedures
Read Information All Trainees Manual, reading Learning Resource December 5, 2018 Satisfied/Completed
sheet on how to materials on how Area 9:00 AM
implement Health to implement
care program Health care To
based on program based on 9:30 AM
enterprise enterprise
procedures procedures
Lecture
Answer Self-
Check on how to
implement Health
Raise Organic
NTTA
care program
based on
enterprise
procedures
sheet on how to materials on how Area 9:30 AM
implement to implement
Sanitation and Sanitation and To
cleanliness cleanliness 10:00 AM
program based program based
on enterprise on enterprise
procedure procedure
Lecture
Answer Self-
Check on how to
implement
Sanitation and
cleanliness
program based
on enterprise
procedure
Read Information All Trainees Manual, reading December 5, 2018 Satisfied/Completed
sheet on how to materials on how
collect Organic 10:00 AM
to collect Organic
waste for fertilizer waste for fertilizer To
Raise Organic
NTTA
formulation formulation 10:30 AM
Lecture
Answer Self-
Check on how to
collect Organic
waste for fertilizer
formulation
Demonstration on All Trainees Manual on how to Practical Work December 5, 2018 All performed well
how to collect collect Organic Area and comply in
10:30 AM
Organic waste for waste for fertilizer collecting Organic
fertilizer formulation To waste for fertilizer
formulation 12:00 AM formulation
Sheet on how to materials on how Area 1:00 PM
Select suitable to Select suitable
chicken for chicken for To
harvest based on harvest based on 1:30 PM
market market
specifications specifications
Lecture
Answer Self-
Check on how to
Select suitable
chicken for
Raise Organic
NTTA
harvest based on
market
specifications
Demonstration on All Trainees Manual on how to Practical Work December 5, 2018 All performed well
how to Select Select suitable Area and comply in
1:30 PM
suitable chicken chicken for Select suitable
for harvest based harvest based on To chicken for harvest
on market market 2:30 PM based on market
specifications specifications specifications
Sheet on how to materials on how Area 2:30 PM
Accomplish to Accomplish
production record production record To
according to according to 3:00 PM
enterprise enterprise
procedure. procedure.
Lecture
Answer Self-
Check on how to
Accomplish
production record
according to
enterprise
procedure.

Raise Organic
NTTA
Raise Organic
NTTA
Minutes of the Meeting
Minutes of the Meeting
Focus Group Discussion
Agenda:
Competency- based Training Delivery
Present:
1.Sabanal, Renagean P.
2.Monto, Jojane S.
3.Tanghal, Manilyn D.
4.Adaza, Grenyll J.
5.Pepito, Laika Y.
6.Macra, Jenneth P.
7.Malin, Remedios S.
8.Arcillas, Jecyrill O.
9.Cantila, Mailyn L.
10.Labador, Shearamae O.
11.Panggoy, Shane C.
12.Flores, Florence M.
13.Abo-abo, Miraflor B.
14.Balasabas, Michelle A.
15.Artajo, Jiscel H.
16.Servidor, Jae Ann Y.
17.Calunsag, Maybelyn C.
18.Erana, Geraldine D.
19.Selma, Eva Mae P.
20.Cabasag, Cherry Pie R.
21.Bariquit, Zella Mae S.
22.Monera, Mae G.
23.Imelda, Rose A.
24.Gabao, Rhea C.
25.Ceniza, Joy E.

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CBT Concerns Discussions Resolutions/Agreement
1. CBT Layout All necessary Continue
components are
found
2. Monitoring of Strictly observed for Continue the practice of

Attendance proper monitoring attendance monitoring
and documentation and documentation
3. Utilization of work Activities are done in Continue the practice for

area specific work area. every task/activity
Such as assessment
and practical
activities can be done
in one area with
proper schedule
4. Orientation All topics necessary This should be done

a. CBT in the orientation are continuously until
b. Roles found trainees have internalized
c. TR the CBT practice
d. CBLM
e. Facilities
f. Evaluation system
5. RPL It is necessary to It is only applicable to
identify the training post-secondary dropped
needs of the trainee outs, post-secondary
undergrad, unemployed/
employed/ college
graduate
6. Teaching methods Activities are done  Variation of
and technique depending on teaching methods
trainees’ learning and technique
styles and level of
understanding
 This should be
 Written test applied strictly for
 Oral trainees’ better
Questioning understanding to
 Direct the task/activities/
Observation competency
 Practical
Demonstration
7. Monitoring of It gives the trainees This should be checked
Raise Organic
NTTA
learning activities the sense of and reviewed after certain
a. Achievement accomplishment task/ activities for
chart monitoring and
b. Progress chart documentation of
trainees’ progress to the
task/activities/
competency
8. Feedback Feedback is This should be
necessary for trainees immediately done after
improvement/ the task/ activities of the
motivation trainees
9. Slow learners Needs assistance, Peer teaching

follow-up and positive
reinforcement
10.Other concerns Assessment tools and Should be updated every

TR must be updated after 3 years
Training Evaluation Report

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NTTA
1. Title of the Report: Trainees Feedback Report
2. Executive summary
This evaluation report is all about the learning outcomes of the
learners as well as the evaluation on the performance of the
trainer.
3. Rationale
The sole purpose of this evaluation is to measure the progress of
each trainee after taking the training sessions. The method used in
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 trainees
5. Methodology
 This is to enhance the trainer’s capability of handling
training program
 This is to evaluate the trainee’s confidence in the
competency of the program
6. Results and discussion
This is the body of the report. It should contain the following
parts:
a. Data interpretation
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 trainee’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.

Raise Organic
NTTA
Raise Organic
NTTA
ACHIEVEMENTCHART

Raise Organic
NTTA
Raise Organic
NTTA
Pretest/Post Test Analysis
25 Items Test
Name of Trainees Pretest Post Test

15 21
1.Abo-abo, Miraflor B.
14 23
2.Adaza, Grenyll J.
17 22
3.Arcillas, Jecyrill O.
15 20
4.Artajo, Jiscel H.
19 22
5.Balasabas, Michelle A.
12 23
6.Bariquit, Zella Mae S.
16 21
7.Cabasag, Cherry Pie R.
14 20
8.Calunsag, Maybelyn C
18 22
9.Cantila, Mailyn L.
19 20
10.Ceniza, Joy E.
15 22
11.Erana, Geraldine D.
19 20
12.Flores, Florence M.
18 23
13.Gabao, Rhea C.
19 24
14.Imelda, Rose A.
15 22
15.Labador, Shearamae O
13 23
16.Macra, Jenneth P.
16 19
17.Malin, Remedios S.
18 20
18.Monera, Mae G.
15 21
19.Monto, Jojane S.
17 22
20.Panggoy, Shane C.
14 20
21.Pepito, Laika Y.
17 19
22.Sabanal, Renagean P.
15 21
23.Selma, Eva Mae P.
17 22
24.Servidor, Jae Ann Y.
15 20
25.Tanghal, Manilyn D.

Raise Organic
NTTA
ZAMBOANGA DEL SUR PROVINCIAL GOVERNMENT COLLEGE
Raise Organic
NTTA
Training Program Evaluation
OBJECTIVE:
This evaluation instrument aims to gather remarks and concerns of the

participants related to the conduct of Organic Agriculture Production NC
II. This will serve as tool in the improvement and strengthening of the
program.
Part I. Program Evaluation
Instructions:
Please rate the following program components in terms of the indicators

provided below by ticking (√) the column that best describes your
evaluation of each program component. Your rating will be treated
confidentially.
Adjectival Rating Numerical

Rating
Outstanding 5
Very Good / Very Adequate 4
Good/ Adequate 3
Fair / Satisfactory / 2
Average
Inadequate / 1
Unsatisfactory / Poor
NAME: _____________________________________
POSITION/DESIGNATION: ____________________________________
ORGANIZATION/INSTITUTION: ________________________________
DATE: ________________________________

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PROGRAM COMPONENT INDICATORS RATING
5 4 3 2 1
A. Program Design and Organization
1. Clarity of program objectives
2. Organizational of course activities
3. Scheduling of activities and time allotment
4. Attainment of program
B. Course Content
1. Course content vis-à-vis the program

objectives
2. Sequencing of the course contents
3. Sufficiency of information
4. Relevance of Course content vis-à-vis
C. Training Methodology
1. Effectiveness of selected method
2. Appropriateness to the course activities
D. Program Adminitration and Management
1. Adequacy of provided supplies and

materials
2. Timeliness of provision of supplies and

materials

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NTTA
3. Availability of training equipment and
materials
4. Conduciveness of the training venue to

learning
5. Appropriateness of the physical layout of

the venue
6. Overall accommodation
7. Secretariat service
E. Facilitator/ Trainer
(name of trainer)
(name of trainer)
(name of trainer)
(name of trainer)
(name of trainer)
Instructions: Write the corresponding number to
rate each Facilitator/ Trainer:
5 Outstanding 4 Very Good
3 Good
2 Average 1 Poor
N/A Not Applicable
1. Knowledge of the subject matter
2. Ability to communicate ideas
3. Ability to arouse interest
4. Ability to encourage participation
5. Ability to organize lecture
6. Ability to answer question
7. Openness to suggestion and comments
8. Ability to encourage critical and/or creative

thinking

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NTTA
9. Spontaneity in expression of ideas
10. Use of training equipment
11. Comprehensiveness of lecture
12. Ability to provide adequate feedback
13. Ability to provide practical exercises

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Part II: Skills
Instruction:
Please rate your acquired skills on the following learning outcomes as a

result of this training program:
Use the following rating scales:

5- Excellent
4 – Very Good
3 – Good
2- Fair
1 – Poor
Learning Outcomes Rating
Common Competency 1 2 3 4 5
Apply safety measures in farm operations?
Use farm tools and equipment?
Perform estimation and calculations?
Develop and update industry knowledge?
Perform record keeping?
Core Competency
1. Raise Organic Chicken
1.1 Select Healthy Stocks?
1.2 Set-up cage?
1.3 Feed chicken?

Raise Organic
NTTA
1.4 Grow and harvest chicken?
2. Produce Organic Vegetables
2.1 Establish nursery?
2.2 Plant seedlings?

2.3 Perform plant care and management?
2.4 Perform harvest and post-harvest

activities?
3. Produce Organic Fertilizers
3.1 Prepare composting area and raw

materials?
3.2 Compost and harvest fertilizer?
4.1Prepare for the production of various

concoctions?
4.2 Process concoctions ?
4.3 Package concoctions?

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NTTA
Part III. Attitude
Instructions:
Please rate your attitude towards work as a trainer resulting from the
activities of this training program. Use the following rating scale:
5 - Excellent
4 – Very good
3 – Good
2 – Fair
1 – Poor
Rating
Work Attitudes 1 2 3 4 5
Punctuality / attendance
Resourcefulness / creativity
Obedience, respect to authority, rules and
regulation
Commitment to work
Adaptability to change
Cooperation with co-workers
Concern to environmental preservation
Feedback
Please indicate your recommendation training programs offered by this
Training Institution
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
THANK YOU FOR YOUR COOPERATION

Raise Organic
NTTA
Supervise
Work-Based
Learning

Raise Organic
NTTA
Raise Organic
NTTA
Raise Organic
NTTA
Organic Agriculture Date Developed: Document No. NTTA-TM1-07
Production NC II October 2018 Issued by: Page 152 of 61
Date Revised:
November
Raise Organic Developed by: ZDSPGC
Chicken NTTA
Revision # 01
Raise Organic
NTTA
Maintain
Training
Facilities

Raise Organic
NTTA
Raise Organic
NTTA
Template #1
OPERATIONAL PROCEDURE
Equipment Type
Equipment Code
Location
Operation Procedure:

Developed by: NTTA
Templates NTTA
Revision # 01
Template #2

Developed by: NTTA
Templates NTTA
Revision # 01
HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)
Area/Section
In-Charge
Schedule for the 2nd Semester, 2011

Responsible
ACTIVITIES Daily Every Weekly Every Month Remarks
Person other 15th ly
Day Day
1. Clean and check welding
equipment/ accessories
from dust and oil; dry and
properly laid-out/
secured/stable
2. Clean and free welding
booths and welding
positioners from
dust/rust /gums, used Mig
wire stubs and metal
scraps
3. Clean and arrange working
tables according to floor
plan/lay-out; check
stability
4. Clean and check floor,
walls, windows, ceilings
• graffiti/dust/rust
• cobwebs and
outdated/unnecessary
objects/items
• obstructions
• any used
materials/scraps
(slugs, stubs) spilled
liquid
• open cracks (floor)
5. Clean and check work shop
ventilation and
illumination by dusting
lamps/bulbs, replacing
non-functional lamps and
keeping exhaust clean
6. Clean and check computer
set -monitor, CPU,
keyboards, mouse – free,
unnecessary markings,
dust; cables and plugs are
in order; well-arranged; all
items functional
7. Clean, inspect air
conditioning equipment:
• keep screen and filter
free from dust/rust
• Check selector knobs if
in normal positions and
are functional
• Check if drainage is OK
8. Clean, check and maintain
Tool Room
• Free of dust, not damp
• Tools in appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms are
complete, in order and
updated
Trainers Date Developed: Document No. NTTA-TM1-07
• Lights, ventilation – OK
Methodology Level I July 2010 Issued by: Page 158 of 61
Date Revised:
10. Clean and check Rest
February 2012
Room Templates Developed by: NTTA
• Urinals, bowls, wash NTTA
basins, walls and Revision # 01
partitions are free from
stains, dirt, oils, graffiti
Template #3
GMAW WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans
Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Clean and arrange working tables
Clean and check mounting of machines/equipment
Before leaving, collect stubs and other welding wastes.
WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser
MONTHLY TASK YES NO

Conduct inventory
Clean and arrange tool room
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in order
Inspect and clean air-conditioning equipment filter; clean body
Template #4
Developed by: NTTA
Templates NTTA
Revision # 01
WELDING EQUIPMENT MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
•  •


Developed by: NTTA
Templates NTTA
Revision # 01
Template #5
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day
1. Check panel board, and

circuit breakers’
electrical connections,
cables and outlets
 Clean and kept dry
 Parts are well-
secured/attached
 Properly labeled
2. Check Mig gun (nozzle,
contact tip, diffuser)
and ground cable:
 Clean and kept dry
 Parts are well-
secured/ attached
 Inspect for damages
and replace parts if
necessary
3. Check adjustment
lever’s if functional
(amperages/speed); if
not, calibrate
4. Check Gas cylinder

outfit for any
abnormality
 Gate valve
 Co2 regulator
 Gas hose Fittings
 Fittings
5. Check/Clean wire
feeder (rollers, wire
speed/spool
adjustment); remove
used oil, dust; keep
dry.
6. Run the equipment for

5 minutes and observe
for unusual noise or
abnormal operation; if
repair is necessary,
send to technician.

Developed by: NTTA
Templates NTTA
Revision # 01
Template #6
WORKSHOP INSPECTION CHECKLIST
Qualification
Area/Section In-Charge
YES NO INSPECTION ITEMS

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Remarks:
Inspected by: Date:

Developed by: NTTA
Templates NTTA
Revision # 01
Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
Equipment Type :
Property Code/Number :
Location :
YES NO INSPECTION ITEMS
Remarks:
Inspected by: Date:

Developed by: NTTA
Templates NTTA
Revision # 01

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COMPETENCY BASED LEARNING MATERIAL

Sector : AGRICULTURE AND FISHERIES

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II

Module Title: RAISING ORGANIC CHICKEN

TECHNICAL EDUCATION & SKILLS DEVELOPMENT AUTHORITY

ORGANIC Date Developed: Document No.

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. NTTA-TM1-01

Previous List down trainings related to TM

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

remember speeches and lectures in detail but

Date Developed: Document No. NTTA-TM1-01

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

2.4. Perform harvest and post-harvest activities? /

ORGANIC Date Developed: Document No. NTTA-TM1-01

Form 1.2: Evidence of Current Competencies acquired related to

ORGANIC Date Developed: Document No. NTTA-TM1-01

From the accomplished Self-Assessment Check (Form 1.1) and the

Form 1.3 Summaries of Current Competencies versus

Required Units of Current Training

ORGANIC Date Developed: Document No. NTTA-TM1-01

ORGANIC Date Developed: Document No. NTTA-TM1-01

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

ORGANIC Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Date Developed: Document No. NTTA-TM1-01

Performance Criteria Checklist

Self Check Answer Key

Learning Outcome Summary

Date Developed: Document No. NTTA-TM1-07

No. Unit of Competency Module Title Code

Raise Organic Raising Organic AGR611306

Produce Organic Producing OrganicAGR611301

Produce Organic Producing OrganicGR611302

Produce Organic Producing Organic

Date Developed: Document No. NTTA-TM1-07

UNIT OF COMPETENCY : RAISE ORGANIC CHICKEN

MODULE TITLE : RAISING ORGANIC CHICKEN

MODULE DESCRIPTOR : This unit covers the knowledge, skills and

NOMINAL DURATION: 96 Hours

Date Developed: Document No. NTTA-TM1-07

Date Developed: Document No. NTTA-TM1-07

1. Suitable feed materials are selected based on availability in the locality

The participants will have access to:

 Tools and materials:

Date Developed: Document No. NTTA-TM1-07

Learning Activities Special Instructions

ORGANIC Date Developed: Document No. NTTA-TM1-07

Feed has six major components:

Each of these components is important in providing poultry the nutrients

ORGANIC Date Developed: Document No. NTTA-TM1-07

ORGANIC Date Developed: Document No. NTTA-TM1-07

ORGANIC Date Developed: Document No. NTTA-TM1-07

1.Group of organic compounds that poultry require in small quantities.

ORGANIC Date Developed: Document No. NTTA-TM1-07