COMPETENCY-BASED LEARNING MATERIALS

Sector Qualification Title Unit of Competency Module Title

: : : :

Agriculture and Fi !er" #$rticulture NC II Pr$duce Fruit Bearing Cr$% Pr$ducing Fruit Bearing Cr$%

S&RALLA# NATIONAL AGRIC&LT&RAL SC#OOL Surallah, South Cotabato

#O' TO &SE T#IS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in Conducting Pre-Horticultural Farm contain! training material! and acti#itie! for you to complete"
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peration!" Thi! module

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&ou are re3uired to go through a !erie! of learning acti#itie! in order to complete each learning outcome of the module" )n each learning outcome are )nformation Sheet!, Self-Chec4!, peration Sheet! and 5ob Sheet!" Follo6 the!e acti#itie! on your o6n" )f you ha#e 3ue!tion!, don7t he!itate to a!4 your trainer8facilitator for a!!i!tance" The goal of thi! cour!e i! the de#elopment of practical !4ill!" To gain the!e !4ill!, you mu!t learn ba!ic component! and terminology" For the mo!t part, you7ll get thi! information from the )nformation Sheet! and T'S+% 6eb!ite 666"te!da"go#"ph" Thi! module 6a! prepared to help you achie#e the re3uired competency, in 9Horticulture $C )):" % per!on 6ho ha! achie#ed thi! Qualification i! competent to be, Horticultural Farm %ide Horticultural Farm Careta4er Coffee Farmer Fruit Tree Farmer Cacao Farmer ;egetable Farmer

Thi! 6ill be the !ource of information for you to ac3uire 4no6ledge and !4ill! in thi! particular competency independently and at your o6n pace, 6ith minimum !uper#i!ion or help from your in!tructor" Re(e()er t$: Wor4 through all the information and complete the acti#itie! in each !ection" (ead information !heet! and complete the !elf-chec4" Sugge!ted reference! are included to !upplement the material! pro#ided in thi! module" Mo!t probably your trainer 6ill al!o be your !uper#i!or or manager" He8!he i! there to !upport you and !ho6 you the correct 6ay to do thing!" &ou 6ill be gi#en plenty of opportunity to a!4 3ue!tion! and practice on the <ob" Ma4e !ure you practice your ne6 !4ill! during regular 6or4 !hift!" Thi! 6ay you 6ill impro#e both your !peed and memory and al!o your confidence" U!e the !elf-chec4, peration Sheet! or 5ob Sheet! at the end of each !ection to te!t your o6n progre!!" When you feel confident that you ha#e had !ufficient practice, a!4 your Trainer to e#aluate you" The re!ult! of your a!!e!!ment 6ill be recorded in your Progre!! Chart and %ccompli!hment Chart"

LIST OF COMPETENCIES
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$o" Unit of Competency Core Competencie!

/" 2. ?" 0" @" Conduct pre-horticultural farm operation! Produce #egetable! Produce fruit bearing crop! Perform po!t har#e!t operation! of ma<or tropical fruit! Perform po!t har#e!t operation! of ma<or lo6land and !emitemperate #egetable crop!

Module Title
Conducting pre-horticultural farm operation! Producing #egetable! Producing fruit bearing crop! Performing po!t har#e!t operation! of ma<or tropical fruit! Performing po!t har#e!t operation! of ma<or lo6land and !emitemperate #egetable crop!

Code
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MOD&LE CONTENT
U$)T F C MP'T'$C& M +U1' T)T1' : PROD&CE FR&IT-BEARING CROPS : PROD&CING FR&IT-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
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LEARNING O&TCOMES

Upon completion of thi! module the !tudent!8 trainee! 6ill be able to, ELEMENTS 1. Select and prepare site for planting PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range Statement

1. &row seedlings

. Transplant seedlings

#. &row trees

$. %arvest fruits

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. Site is 1!!" cleared, plowed and harrowed 1.# Site is laid out and staked in accordance with the desired planting system 1.$ %oles are dug enough to accommodate the roots without overcrowding 1.1 Growing media components are gathered and mi'ed according to the desired proportions 1. Seed germination is hastened through seed treatment 1.# (agging operation is performed in accordance with %orticultural )anual 1.$ Seeds are sown in individual pots .1 (asal fertili*er is applied at the rate of +-1! grams per tree . Seedlings are planted without making the soil crumble .# Root system is well covered by top soil .$ ,ewly planted seedlings are thoroughly watered as stated in the %orticultural )anual .+ Top pruning is done to avoid rapid transpiration following the procedures in the %orticultural )anual #.1 -ertili*er materials are applied based on schedules and recommended rate #. .runing is done using appropriate tools #.# Tar or paints are applied to cuts #.$ -lower inducer is applied following the right kind and rate as identified in the codes and regulations set by -./ #.+ %andling of chemicals is in accordance with -./ and 0/ 1odes and Regulations $.1 Maturity indicators are precisely identified as described in %orticultural manual $. 0ifferent harvesting methods are identified $.# /ppropriate harvesting tools and materials are prepared

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LEARNING E*PERIENCES
PROD&CE FR&IT-BEARING CROPS

Learning Acti+itie
(ead )nformation Sheet /"/-/on Film ;ie6ing %n!6er !elf-chec4 /"/-/ /" -" ?" (ead )nformation !heet /"/-- on %n!6er !elf-chec4 /"/-/" -" ?" (ead )nformation !heet /"/-? on (ead ta!4 !heet /"/-? on Film ;ie6ing Perform Ta!4 !heet /"/-? on 0" @"

S%ecial In tructi$n
Compare your an!6er 6ith %n!6er Aey '#aluate your o6n 6or4 u!ing the Performance Criteria Pre!ent your 6or4 to your trainer for e#aluation Compare your an!6er 6ith %n!6er Aey '#aluate your o6n 6or4 u!ing the Performance Criteria Pre!ent your 6or4 to your trainer for e#aluation Compare your an!6er 6ith %n!6er Aey '#aluate your o6n 6or4 u!ing the Performance Criteria +ocument $o"

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Perform 5ob Sheet /"/-? on

>"

Pre!ent your 6or4 to your trainer for e#aluation

In,$r(ati$n S!eet -.--Learning O)/ecti+e: %fter reading thi! information !heet, you mu!t be able to, /" )dentifie! the different po!t-har#e!t handling practice! and operation!"

Sel,-c!ec0 -.--True $r Fal e: Write the 6ord True if the !tatement i! correct and 6rite Fal e )f the !tatement i! 6rong" Write your an!6er! on your an!6er !heet" /" %fter meal be#erage! i! the la!t cour!e !er#ed in a meal" -" Soup! !hould be !er#ed piping hot" ?" %ppetiBer! help !timulate the appetite" 0" Salad! !hould be !er#ed at room temperature" @" Main cour!e i! the >th cour!e !er#ed in a meal" >" +e!!ert can be !er#ed a! a fir!t cour!e" C" Cold food !hould be !er#ed cold, hot food !hould be !er#ed hot"
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An 1er2 0e"
/" Fal!e -" True ?" True 0" Fal!e @" Fal!e >" Fal!e C" True

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Ta 0 S!eet -.--- 3 -a
Ta 0 S!eet -.--- 3 -.---a Title Per,$r(ance O)/ecti+e, : Cla i,icati$n $, F$$d and It Pre%arati$n %fter reading the )nformation !heet, the trainee !hould be able to cla!!ify food and their method of preparation and differentiate type! of menu" Menu, food ,

Su%%lie 4Material E5ui%(ent Ste% 4Pr$cedure:

-. Cla!!ify8)dentify food according to menu"" 6. )dentify the method of preparation of Food" 7. +ifferentiate the type! of menu

A e (ent Met!$d: ral 3ue!tioning, Performance Criteria Chec4li!t

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Per,$r(ance Criteria C!ec0li t Ta 0 S!eet -.--- 3 -.---a

Trainee7! $ame, EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE +ate, EEEEEEEEEEEEEEEEEEE Criteria +id the Student /" Cla!!ified food according to menuF -" )dentified the method of preparation of foodF
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YES

NO

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Criteria ?" +ifferentiated the type! of menuF 0" @" >" C" D" G"

YES

NO

Comment!8Sugge!tion!,

Trainer, EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE +ate, EEEEEEEEEEEEEEEEEEE

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8$) S!eet -.---)

Title Per,$r(ance O)/ecti+e, : Di,,erentiate Menu =i#en the !upplie! and material a!!igned to you , you !hould be able to ta4e order, and do !ugge!ti#e !elling"

Su%%lie 4Material E5ui%(ent Ste% 4Pr$cedure:

Menu, food, pad paper, pen ,

/" Welcome and greet gue!t -" Seat gue!t and Pre!ent menu ?" Ta4e the food order 0" )f the order i! out of !toc4, !ugge!t appropriate alternati#e! or !ub!titute" @" +o !ugge!ti#e !elling >" Write order in the order pad C" (epeat the order D" Placing order to the 4itchen G" Ser#ing food according to !tandard !e3uence A e (ent Met!$d: +emon!tration, Performance Criteria Chec4li!t

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Per,$r(ance Criteria C!ec0li t 8$) S!eet -.---)

Trainee7! $ame, EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE +ate, EEEEEEEEEEEEEEEEEEE Criteria +id the Student /." %pplied !ugge!ti#e !elling for out of !toc4 foodF
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YES

NO

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Criteria //" Sugge!t appropriate food not ordered by the gue!tF /-" ffered a!!i!tance to cu!tomer! 6ho had hard up in !electing Food /?" =i#e option! and po!!ible #ariation! on foodF /0" /@" />" /C" /D"

YES

NO

Comment!8Sugge!tion!,

Trainer, EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE +ate, EEEEEEEEEEEEEEEEEEE

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