DLL OF AFA GROUP

MEMBERS OF AFA-ORGANIC AGRICULTURE

1. JINA C. JUGUIAD-SMNHS, IFUGAO

2. CHRISTINA N. MANUEL-SMNHS, IFUGAO
3. AIDA T. PANA-TNHS, IFUGAO
4. JINKEE B. LOZANO-BNT-AGRI-SCHOOL, MT. PROVINCE
5. MILAGROSE P. DACWAYAN-FIANZA MEMORIAL NHS,BENGUET
6. ODILO B. DAIT-PNHS, ABRA

Week 1
Topic:
Clean, sanitize and secure
work and storage areas (8
hours)
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
(Review)
B. Establishing a purpose of
the lesson (Presentation of
Objectives)
Day 1 Day 2 Day 3 Day 4
1.11. Clean and free 1.12. Clean, free from 1.13. Observe personal CULMINATING DAY
from synthetic chemicals contaminations and must hygiene according to OHS
raw materials be “food grade” quality procedure
tools, materials and
equipment
Review on cleaning Review on the synthetic Review on the clean, free Review lessons on
sanitizing and securing of chemical free raw materials. from contaminations and cleaning ,sanitizing and
work place and storage must be “food grade” securing work and storage
areas quality tools, materials and areas, chemical free raw
equipment. materials, food grade
quality tools, materials
and equipment and the
observation of personal
hygiene.
At the end of the session At the end of the session the At the end of the session At the end of the session
the trainees are able to… trainees are able to… the trainees are able to… the trainees are able to…
1. identify synthetic 1. List tools, materials and 1. Observe personal 1. Recall past lessons
chemicals free raw equipment needed in the hygiene according to OHS 2. Provide correct answers
materials preparation of concoctions. procedure; to given questions and
2. gather and present 2. Demonstrate the proper 2. Demonstrate the proper 3. Observe silence during
examples of synthetic handling of each of the tool, personal hygiene according the quiz.

C. Presenting
examples/instances of the
new lesson (Motivation)
D. Discussing new concepts
and practicing new skills # 1
(Presentation of the new
lesson)
E. Discussing new concepts
and practicing new skills # 2
(GROUP ACTIVITY OR
DEMONSTRATION BY
STUDENTS)
F.DEVELOPING
MASTERY/LEADS TO
FORMATIVE
ASSESSMENT(PRESENTATION
OF WORK OR RE-
DEMONSTRATION BY
STUDENTS)
chemical free raw materials and equipment to OHS procedure.
materials before during after use in 3. Adopt and appreciate
3. appreciate the benefits processing concoctions. the value and importance
of synthetic chemical 3. Value cleanliness and of personal hygiene
free raw materials in non- contamination of tools according to OHS
human plants and materials and equipment to procedure.
animals. be of food grade quality.
Examples of synthetic Brainstorming on the word Learn and do the action “Mag-isip-isip ng isa,
chemical free raw “FOOD GRADE” quality. song “ Sampung mga dalawa, tatlo”
materials Daliri”.
what are the factors to What are the tools, Identify personal hygiene Directions:
consider in the selection materials and equipment we according to OHS Give the correct letter of
of synthetic chemical use in the preparation of procedure. the correct answer.
free materials? concoctions? Write Your Answers On A
I/2 Piece Of Pad Paper.
Group students to 7, 4 How do we handle these Group class into 3 to Questions: Multiple
members per group. tools, materials and illustrate, dramatize and choice.
Draw lots on the raw equipment before, during compose a song on 1 to 30
materials needed on and after using? personal hygiene according
each concoction. Each Group class into 3 to role to OHS procedure. Practice
group get the needed play on the handling of in 10 minutes.
raw materials from the tools, materials and
table equipment before, during
and after using. Prepare in
15 minutes
Group game, chart with 8 Presentations of groups 3 to Presentation of groups is Checking of answers.
columns then each 5 minutes each. not more than 3 minutes
column will be labelled Rubrics for the evaluation. each.
with the different Cooperation-------25% Rubrics:
concoctions and each Appropriateness -30% Appropriateness -40%
group will write specific Content--------------30% Content--------------30%
raw materials needed in Timeliness-----------15% Participation--------20%
their concoctions TOTAL----------------100% Time------------------10%
TOTAL --------------100%
G. FINDING PRACTICAL
APPLICATION
h. Making generalization and
abstractions about the lesson
(generalization)
I. Evaluating Learning
(evaluation)
J. Additional Activities for
application or remediation
(Enrichment
Activity/Assignment)
Actual collection of raw Apply the proper handling of
materials from the each of the tool, materials
locality and equipment before,
during and after use in
processing concoctions.
Raw materials are Each performer must value
synthetic chemical free and practice cleanliness and
when they are naturally non- contamination of tools
grown and process materials and equipment to
without the addition and be of food grade quality to
contamination of achieve the success of
synthetic chemicals producing concoctions and
extracts.
Written quiz: What are Display tools, materials and
the factors to consider in equipment. Each trainee will
the selection of synthetic evaluate each display by
chemical free materials writing C for clean and UC
for not clean
Write a self-reflection on Advance reading on the next
the use of synthetic lesson on observing
chemical free raw personal hygiene according
materials. to OHS procedure.
Demonstrate the proper All wrong answers will be
washing of hands regarding emphasized and re discuss
personal hygiene according the important points.
to OHS procedure.
What are the benefits of In the preparation of
observing proper personal various concoctions
hygiene according to OHS? cleanliness, sanitizing and
security of work and
storage areas are
necessary. Chemical free
raw materials are strictly
observed to be
implemented for the
authenticity of the
productions. Operators/
manufacturers are obliged
to be hygienic.
State 5 benefits when you
observe proper personal
hygiene based on OHS
procedures.
Make a portfolio on Prepare for PPE’s, raw
personal hygiene based on materials, and your
OHS procedures. Cut containers required for all
images from old magazines the concoctions.
and newspaper. Label each
images.
Week 2
Topic: 1.11. Clean and free
from synthetic chemicals
raw materials
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
(Review)
B. Establishing a purpose of
the lesson (Presentation of
Objectives)
C. Presenting
examples/instances of the
new lesson (Motivation)
D. Discussing new concepts
and practicing new skills # 1
Day 1
1.14 Prepare raw
materials according to
industry practice.
Why do we observe
personal hygiene before,
during and even after
preparation of
concoctions?
At the end of the session
the trainees are able to…
1. Identify the right kinds
of raw materials needed
in producing
concoctions;
2.Collect required raw
materials needed;
3.Show patience during
the collection.
Present finished product
of the different
concoctions.
What raw materials are
used in the preparation
of these concoctions?
Natural Growth
Enhancer-FPJ or
Day 2
1.14 Prepare raw
materials according to
industry practice.
Check on the
assignments. See to it that
all plants brought are fast
growing plants.
At the end of the session
the trainees are able to…
1. Name the fast growing
plants they brought for
the preparation of
Fermented Plant Juice;
2. Accurately chop,
measure and mix all
needed materials for the
fermentation of FPJ.
3. Observe cleanliness
before, during and after
the work.
Teacher will present the
rubrics to be used for
scoring for the activity.
Task sheet is presented.
Teacher demonstrate the
whole process.
Day 3
1.14 Prepare raw
materials according to
industry practice.
Let us differentiate plants
from fruits. Group class
into 2. One group for
plants and the other group
for fruits.
At the end of the session
the trainees are able to…
1. Describe fruits and
plants;
2. Choose the best fruit for
the preparation of
Fermented Fruit Juice;
3. Share the importance of
using ripe fruits in the
preparation of FFJ.
Who wants to eat sweet
fruits?
How do we make our fruits
tastes sweet or better?
Today we will be making
FFJ or Fermented Fruit
Day 4.
1.14 Prepare raw
materials according to
industry practice.
What pesticides do you
use on your plants?
At the end of the session
the trainees are able to…
1. Give examples of
synthetic pesticides and
organic pesticides;
2. Explain the benefits we
derive from organic
pesticides and
3. Show health
consciousness especially
on the food we take in.
We want to get away
from pesticides because it
destroys our health.
Can we make our own
pesticides out of organic
products?
What are the things that
are around us that we can
(Presentation of the new
lesson)
E. Discussing new concepts
and practicing new skills # 2
(GROUP ACTIVITY OR
DEMONSTRATION BY
STUDENTS)
F.DEVELOPING
MASTERY/LEADS TO
FORMATIVE
ASSESSMENT(PRESENTATION
OF WORK OR RE-
DEMONSTRATION BY
STUDENTS)
G. FINDING PRACTICAL
APPLICATION
Fermented Plant Juice Juice, this is a concoction make as organic
requires at least 3 kinds made out of ripe fruits that pesticides?
of fast growing plants. enhances the tastes of our What is all about Oriental
fruit products. Herbal nutrient?
The raw materials; How do we make or
The procedures; and the process it?
uses and application of FFJ. How do we use the
Demonstration on the concoction?
process.
What are the plants Learners will now do the What are the fruits you What kind of OHN you
needed in the activity by group first. have that can be used in would prepare for your
preparation of FPJ? Procedures is followed the preparation? animals? Plants?
Group Activity: Write on properly as indicated in Set your areas and Making of Project Plan on
manila paper or board. their task sheet. materials and start your OHN Preparation
Enumerate as many as activity. Questions are
you can all fast growing always accepted while
plants found in the doing the activity.
locality. Teacher will supervise the
on going activity.
Remind students of their
task sheets.
Let us see if all Individual preparation of Presentation of FFJ. Each Presentation of Project
enumerated plants are FPJ with task sheets group or individual will Plans with Budgets by
fast growing. reason out why he/she group.
The groups will re- used such kind of fruit for
shuffle in checking. his/her FFJ. Comments are
Check all fast growing accepted.
plants and cross out the
non- fast growing plants.
At home, try to look for All prepared FPJ’s will be Do you find sour fruits Can you make your own
these kinds of plants placed in one around or in your own OHN at home?
ready for your corner(table). home backyards? Now,
concoction preparation what will you do?
H. MAKING GENERALIZATION
AND ABSTRACTIONS ABOUT
THE LESSON
(GENERALIZATION)
I. Evaluating Learning
(evaluation)
J. Additional Activities for
application or remediation
(Enrichment
Activity/Assignment)
The preparation of FPJ FFJ enhances the tastes of In the preparation of
Fast growing plants requires personal hygiene fruits. It makes fruit of OHN, it requires herbal
enhances the growth of and cleanliness must be plants tastes better. and botanical plants
our plants when observed. which includes liquor or
fermented and sprayed beer. We needed some
to our plants. budget for that.
In a ¼ piece of paper List Performance Criteria ½ pc of paper Why do we make OHN?
at least 10 fast growing Check List #1 1.Describe a fruit.
plants needed in the 2.Why do we use ripe
fermentation of Plant fruits for the preparation
Juices. of FFJ?
Bring fresh plants For unfinished tasks, List all your needed
tomorrow for your FPJ come during free time materials and assign your
preparation. and finish your outputs. group mates to bring or
Bring ripe fruits of purchase ready for next
vegetables, fruit trees, Mondays activity.
together with brown
sugar or molasses and
your PPE, and all
materials for the
preparation of FFJ
Week 3
Topic:
Producing Organic
Concoctions and Extracts
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
(Review)
B. Establishing a purpose of
the lesson (Presentation of
Objectives)
C. Presenting
examples/instances of the
new lesson (Motivation)
D. Discussing new concepts
and practicing new skills # 1
Day 1 Day 2 Day 3 Day 4
3.1. Concoctions are 3.2. Label and tag 3.3Store package 3.4 Record production of
contained in sanitized packaged concoctions concoctions following concoctions based on
bottles and containers. accordance with the organic practices industry practice.
enterprise practice.
Review the lesson on Review the lesson on
observing personal safe keeping concoctions
hygiene according to OHS in sanitized bottles and
procedure. containers.
At the end of the session At the end of the session At the end of the session At the end of the session the
the trainees are able to… the trainees are able to… the trainees are able to… trainees are able to…
1. Kept concoctions in 1. Identify the contents 1. Discuss appropriate 1. Identify the records
sanitized bottles and of the labels and tags storage areas for needed in concoction;
containers. needed. concoctions; 2.Record concoctions
2. Apply hygienic 2. Design appropriate 2. RE-Clean areas to be accurately;
practices in keeping labels and tags. used as storage; 3. Appreciate the
concoctions in sanitized 3. Put the labels and 3. Confident enough to importance of recording.
bottles and containers. tags packaged the security of the area
3. Implement the concoctions accordance and the concoction.
hygienic practices in with enterprise practice.
keeping concoctions in
sanitized bottles and
containers.
Present the sanitized Present empty containers Who experienced Show a sample of recording.
bottles and containers with readable labels. keeping food just on the
for keeping concoctions. What can you say about table and found out that
Ask about their the labels. the food is not already
observation. there because of rodents
or animals or even man?
Discuss the importance What are the contents of Likewise in storing our Discuss the specific columns
and practices of keeping the labels? concoctions, we have to to be filled up in the record.
(Presentation of the new
lesson)
E. Discussing new concepts
and practicing new skills # 2
(GROUP ACTIVITY OR
DEMONSTRATION BY
STUDENTS)
F.DEVELOPING
MASTERY/LEADS TO
FORMATIVE
ASSESSMENT(PRESENTATION
OF WORK OR RE-
DEMONSTRATION BY
concoctions in sanitized Name of product, name use a safety place. Let us
bottles and containers. of manufacturer, check our storage. (Production Record)
manufacturing date,
expiration date, dosage
of application, use of the
concoction.
Group the class into 3 Group the class into 8. What can you say? Is this Activity: Students will now
with 8 members. Each Each group will design storage safe and clean try to record their
group assigned their labels and tags suitable for your concoctions? production.
leaders to join the draw to the name of the Make the area safe by
lots. Each number have product. Labels and tags checking all corners and
each written instructions must have contained all fix any fixable parts
of the task to be done. information regarding before storing their
Discuss with your group the products as concoctions.
and gather ideas, choose mentioned earlier during
your group presenter. the discussion.
1- The importance and
practices of keeping
concoctions in sanitized
bottles and containers.
2. The benefits of
keeping concoctions in
sanitized bottles and
containers.
3. The result of keeping
concoctions in sanitized
bottles and containers.
The presenter of each Each will be given an Final touch of the record
group will report their hour to do the activity. after checking.
gathered data in 3-5 Task sheet will be given:
minutes each. Prepared are the
Rubrics: materials to be used in
Content ----------- 40% the preparation of labels
STUDENTS)
G. FINDING PRACTICAL
APPLICATION
H. MAKING GENERALIZATION
AND ABSTRACTIONS ABOUT
THE LESSON
(GENERALIZATION)
I. Evaluating Learning
(evaluation)
J. Additional Activities for
application or remediation
(Enrichment
Activity/Assignment)
Appropriateness-35% and tags for the
Participation -----15% concoctions.
Time ---------------10%
TOTAL ------------100%
Demonstrate the proper You have to be sure also Where else can we apply
safe keeping of of the safety and security recording?
concoctions in sanitized of your concoctions at
bottles and containers. home.
What are the benefits What are the important Safety and security of Recording is a very
acquired when we keep information contained in your concoction is based important tool to determine
the concoctions in the label? on your storage security the next production.
sanitized bottles and and safety.
containers?
Identify 5 terms used in Performance Criteria Check the storage area. Essay:How important is
safe keeping of Checklist (PCC). recording?
concoctions in sanitized
bottles and containers.
Bring 3 bottles and Record keeping Prepare your record book Complete your unfinished
containers for for your concoctions. production record.
concoctions’ keeping.