JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
AGRI-FISHERY ARTS – ORGANIC AGRICULTURE (NC II)
Organic Agriculture (NC II) (320 hours)
This is a course in Organic Agriculture leading to NC II Qualification consisting of the core competencies in organic agriculture that the high school student must achieve
LEARNING COMPETENCIES
1. Explain concepts and perform core competencies in organic agriculture operations
2. Explore job opportunities in organic agriculture
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS)
LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PECS) needed in Organic Agriculture
1.1.Assess one’s PECs
1.2.Assess PeCS of practicing entrepreneur/employee
1.3.Compare one’s PECS with those of a practitioner /entrepreneur
1.4.Align one’s PECs with those of a practitioner/entrepreneur
ENVIRONMENT AND MARKET (EM)
LO 1. Recognize and understand the market in organic agriculture
1.1. Identify the players/ competitors within the province
1.2. Identify the different products/services available in the market
LO 2. Recognize the potential customer/market organic agriculture
2.1. Identify the profile of potential customers
2.2. Identify the customer’s needs and wants through consumer analysis
2.3. Conduct consumer/market analysis
LO 3. Create new business ideas in organic agriculture business by using various techniques
3.1. Explore ways of generating business idea from ones’ own characteristics/attributes
3.2. Generate business ideas using product innovation from irritants, trends and emerging needs
3.3. Generate business ideas using the Serendipity Walk
QUARTER 1 and 2
LESSON 1 : Raising Organic Chicken (OC)
LO 1. Selection of healthy stocks and suitable housing
1.1. Identify breed/strain as per PNS Organic Agriculture-Livestock and GAHP Guidelines
1.2. Select healthy chicks based on industry indicator for healthy chicks
1.3. Determine suitable site for chicken house design based on PNS recommendations
1.4. Prepare chicken house design based on the Philippine National Standards (PNS) recommendation
1.5. Prepare house equipment installation design in line with PNS recommendation and actual scenario
1.6. Install house equipment in line with housing design
1.7. Secure available bedding materials in the locality
1.8. Prepare bedding based on housing equipment housing design
1.9. Set-up brooding facility based on the housing equipment installation design
1.10. Select suitable feeding materials available in the locality and nutrient requirements of chicken
1.11. Prepare feed materials following prescribed formulation
1.12. Feed animals based on feeding management program
1.13. Monitor feeding following farm procedure
1.14. Monitor growth rate based on farm procedure
1.15. Implement sanitation and cleanliness program based on farm procedure
1.16. Collect and formulate organic waste for fertilizer
1.17. Select suitable chicken for harvest based on market specifications
1.18. Accomplish production record according to farm procedure
QUARTER 3 and 4
LESSON 2: Produce Organic Vegetables (OV)
LO 1. Establish nursery
1.1 Select seeds based on PNS and NSQCS/BPI guidelines
1.2 Prepare seedbeds based on planting requirements and the Vegetable Production Manual (VPM)
1.3 Care and maintain seedlings according to farm procedure
1.4 Perform land preparations according to prescribed practice (cleaning, plowing, and farrowing)
1.5 Identify beneficial micro-organism and introduced it prior to planting vegetable crops
1.6 Transplant vegetable seedlings based on VPM recommendations
1.7 Water seedlings based on VPM recommendations
1.8 Implement water management system according to plan
1.9 Determine effective control measures on specific pests and diseases found under the “pest, disease and weed management” section of the PNS
1.10 Replant all missing hills to maintain the desired plant population of the area
1.11 Maintain plant rejuvenation/rationing according to PNS
1.12 Apply organic fertilizer following the fertilization policy of the PNS
1.13 Check products using maturity indices of vegetable crops according to PNS, PNS-Organic Agriculture practice
1.14 Harvest marketable products according to PNS, PNS-Organic Agriculture practice
1.15 Classify marketable products according to PNS, PNS-Organic Agriculture practice
1.16 Use appropriate harvesting tools and material according to PNS
1.17 Apply post harvest practices according to PNS and GAP recommendations
1.18 Accomplish production record according to farm procedure
QUARTER 1 and 2
LESSON 1 : Produce Organic Fertilizer (OF)
LO 1. Prepare composting area and raw materials
1.1 Select site based on compost fertilizer production requirement
1.2 Prepare site layout based on location
1.3 Prepare bed according to production requirements
1.4 Gather materials for organic fertilizer based on production requirements and PNS
1.5. Apply appropriate composting method based on production requirements 1.6. Monitor compost based on PNS indications of fully decomposed fertilizer
1.7. Check quality of harvest based on PNS indications of fully decomposed fertilizer
1.8. Carry out processing of compost fertilizer based on production requirements
1.9. Perform record keeping based on farm procedure
QUARTER 3 and 4 (80 hrs)
LESSON 2: Produce Organic Concoction (CO)
1.10. Clean, sanitize and secure work and storage areas
1.11. Clean and free from synthetic chemicals raw materials
1.12. Clean, free from contaminations and must be “food grade” quality tools, materials and equipment
1.13. Observe personal hygiene according to OHS procedure
1.14. Prepare raw materials according to industry practice
1.15. Set fermentation procedure based on industry practice
1.16. Ferment various organic concoctions following to organic practices
1.17. Harvest concoctions based on the fermentation period of the concoction
1.18. Contain concoctions in sanitized bottles and containers
1.19. Label and tag packaged concoctions according to industry practice
1.20. Store package concoctions following the organic practices
1.21. Record production of concoctions based on industry practice
Source: K to 12 Agri-Fishery Arts – Organic Agriculture (NC II) Curriculum Guide
