Cblm in Horticulre Nc II Uc 3 Fruits

COMPETENCY-BASED LEARNING MATERIALS

Sector : Agriculture and Fishery

Qualification Title : Horticulture NC II

Unit of Competency : Produce Fruit Bearing CropsModule Title : Producing Fruit Bearing Crops

SURALLAH NATIONAL AGRICULTURAL SCHOOLSurallah, South Cotabato

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HORTICUURE NC IIProduce Fruit Bearing Crops

Date Developed:September

2011

Document No.Issued by:

of 44Developed by:BOB DARYL A.

ANTENOR Revision # 00

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIALWelcome to the module in Conducting Pre-Horticultural Farm Operations.

This module contains training materials and activities for you to complete.You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome are Information Sheets, Self-Checks, Operation Sheets and Job Sheets. Follow these activities on your own. If you have questions, don’t hesitate to ask your trainer/facilitator for assistance.

The goal of this course is the development of practical skills. To gain these skills, you must learn basic components and terminology. For the most part, you’ll get this information from the Information Sheets and TESDA website www.tesda.gov.ph.

This module was prepared to help you achieve the required competency, in “Horticulture NC II”. A person who has achieved this Qualification is competent to be:

Horticultural Farm Aide Horticultural Farm Caretaker Coffee Farmer Fruit Tree Farmer Cacao Farmer Vegetable Farmer

This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your instructor.

Remember to:Work through all the information and complete the activities in each

section.Read information sheets and complete the self-check. Suggested

references are included to supplement the materials provided in this module.Most probably your trainer will also be your supervisor or manager.

He/she is there to support you and show you the correct way to do things.You will be given plenty of opportunity to ask questions and practice on

the job. Make sure you practice your new skills during regular work shifts. This way you will improve both your speed and memory and also your confidence.

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http://www.tesda.gov.ph/

Use the self-check, Operation Sheets or Job Sheets at the end of each section to test your own progress.

When you feel confident that you have had sufficient practice, ask your Trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart.

LIST OF COMPETENCIES

No. Unit of Competency Module Title CodeCore Competencies

1. Conduct pre-horticultural farm operations

Conducting pre-horticultural farm operations

AGR611101

2. Produce vegetables Producing vegetables AGR6111023. Produce fruit bearing crops Producing fruit bearing

cropsAGR611103

4. Perform post harvest operations of major tropical fruits

Performing post harvest operations of major tropical fruits

AGR611104

5. Perform post harvest operations of major lowland and semi-temperate vegetable crops

Performing post harvest operations of major lowland and semi-temperate vegetable crops

AGR611105

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MODULE CONTENTUNIT OF COMPETENCY : PRODUCE FRUIT-BEARING

CROPSMODULE TITLE : PRODUCING FRUIT-BEARING

CROPS

MODULE DESCRIPTOR :This unit covers the knowledge and skills required to produce fruit-bearing crops including the selection and preparation of site. This unit also includes the proper growing of seedlings, transplant of seedlings, growing of trees and harvesting of fruits

NOMINAL DURATION : hrs

LEARNING OUTCOMES :Upon completion of this module the students/ trainees will be able to:

ELEMENTS PERFORMANCE CRITERIAItalicized terms are elaborated in the Range Statement

1. Select and prepare site for planting

1.1 Site is assessed in terms of its ability to fruit-bearing crop production based on several factors which are elaborated in the range of variables

1.2 Site is 100% cleared, plowed and harrowed1.3 Site is laid out and staked in accordance with the desired

planting system1.4 Holes are dug enough to accommodate the roots without

overcrowding1. Grow seedlings 1.1 Growing media components are gathered and mixed

according to the desired proportions1.2 Seed germination is hastened through seed treatment1.3 Bagging operation is performed in accordance with

Horticultural Manual1.4 Seeds are sown in individual pots

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2. Transplant seedlings

2.1 Basal fertilizer is applied at the rate of 5-10 grams per tree2.2 Seedlings are planted without making the soil crumble2.3 Root system is well covered by top soil2.4 Newly planted seedlings are thoroughly watered as stated

in the Horticultural Manual2.5 Top pruning is done to avoid rapid transpiration following

the procedures in the Horticultural Manual3. Grow trees 3.1 Fertilizer materials are applied based on schedules and

recommended rate3.2 Pruning is done using appropriate tools3.3 Tar or paints are applied to cuts3.4 Flower inducer is applied following the right kind and rate as

identified in the codes and regulations set by FPA3.5 Handling of chemicals is in accordance with FPA and DA

Codes and Regulations4. Harvest fruits 4.1 Maturity indicators are precisely identified as described in

Horticultural manual4.2 Different harvesting methods are identified4.3 Appropriate harvesting tools and materials are prepared

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LEARNING EXPERIENCESPRODUCE FRUIT-BEARING CROPS

Learning Activities Special Instruction Read Information Sheet 1.1-1on Film Viewing Answer self-check 1.1-1

1. Compare your answer with Answer Key2. Evaluate your own work using the

Performance Criteria3. Present your work to your trainer for

evaluation Read Information sheet 1.1-2 on Answer self-check 1.1-2



evaluation Read Information sheet 1.1-3 on Read task sheet 1.1-3 on Film Viewing Perform Task sheet 1.1-3 on

Perform Job Sheet 1.1-3 on



evaluation

Information Sheet 1.1-1

Learning Objective:

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After reading this information sheet, you must be able to:

1. Identifies the different post-harvest handling practices and operations.

Self-check 1.1-1

True or False: Write the word True if the statement is correct and write False If the statement is wrong. Write your answers on your answer sheet.

1. After meal beverages is the last course served in a meal.2. Soups should be served piping hot.3. Appetizers help stimulate the appetite.4. Salads should be served at room temperature.5. Main course is the 6th course served in a meal.6. Dessert can be served as a first course.7. Cold food should be served cold, hot food should be served hot.

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Answer’s key

1. False2. True3. True4. False5. False6. False7. True

Task Sheet 1.1-1 & 1a

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Performance Criteria Checklist

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Task Sheet 1.1-1 & 1.1-1a

Title : Classification of Food and Its Preparation

Performance Objective: After reading the Information sheet, the trainee should be able to classify food and their method of preparation and differentiate types of menu.

Supplies/Materials : Menu, food

Equipment :

Steps/Procedure:

1. Classify/Identify food according to menu..2. Identify the method of preparation of Food.3. Differentiate the types of menu

Assessment Method:

Oral questioning, Performance Criteria Checklist

Task Sheet 1.1-1 & 1.1-1a Trainee’s Name: ___________________________________ Date: ___________________

Criteria YES

NO

Did the Student1. Classified food according to menu?2. Identified the method of preparation of food?3. Differentiated the types of menu?4.5.6.7.8.9.

Comments/Suggestions:

Trainer: ___________________________________ Date: ___________________

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Job Sheet 1.1-1b

Title : Differentiate Menu

Performance Objective: Given the supplies and material assigned to you , you should be able to take order, and do suggestive selling.

Supplies/Materials : Menu, food, pad paper, pen

Equipment :

Steps/Procedure:

1. Welcome and greet guest2. Seat guest and Present menu3. Take the food order4. If the order is out of stock, suggest appropriate alternatives

or substitute.5. Do suggestive selling6. Write order in the order pad7. Repeat the order8. Placing order to the kitchen9. Serving food according to standard sequence

Assessment Method:

Demonstration, Performance Criteria Checklist

Performance Criteria ChecklistJob Sheet 1.1-1b

Trainee’s Name: ___________________________________ Date: ___________________

Criteria YES

NO

Did the Student10. Applied suggestive selling for out of stock food?11. Suggest appropriate food not ordered by the guest?12. Offered assistance to customers who had hard up in

selecting Food

13. Give options and possible variations on food?14.15.16.17.18.

Comments/Suggestions:

Trainer: ___________________________________ Date: ___________________

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Cblm in Horticulre Nc II Uc 3 Fruits

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