COMPETENCY-BASED LEARNING MATERIALS
COMPETENCY-BASED LEARNING MATERIALS
Sector:Agriculture and Fishery
Qualification Title:Horticulture NC II
Unit of Competency:Produce Vegetables
Module Title:Producing Vegetables
SURALLAH NATIONAL AGRICULTURAL SCHOOLSurallah, South
Cotabato
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome 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, dont 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, youll 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.
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 COMPETENCIESNo.Unit of CompetencyModule TitleCode
Core Competencies
1. Conduct pre-horticultural farm operationsConducting
pre-horticultural farm operationsAGR611101
2. Produce vegetables Producing vegetables AGR611102
3. Produce fruit bearing cropsProducing 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 cropsPerforming post harvest operations of
major lowland and semi-temperate vegetable cropsAGR611105
MODULE CONTENT
UNIT OF COMPETENCY : Produce VegetablesMODULE TITLE
: Producing VegetablesMODULE DESCRIPTOR: This unit covers the
knowledge and skills required to produce vegetables including the
preparation of land and planting materials. This unit also includes
the proper growing of seedlings, transplanting of seedlings,
maintaining growth of vegetables and harvesting of crops.
NOMINAL DURATION: hrsLEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be
able to:
ELEMENTSPERFORMANCE CRITERIA
Italicized terms are elaborated in the Range Statement
1. Prepare land for planting1.1 Soil sample is collected for
analysis based on DA standard and procedures
1.2 The field is 100% cleared and plowed with alternate
harrowing prior to final leveling
1.3 Appropriate farm implements and equipment are chosen and
used based on requirements
1.4 Safety precautions in operating farm tools and equipment are
observed per standard operating procedures
2. Grow Seedlings
2.1 Good quality seeds are procured
2.2 Seed testing is conducted to determine the percentage
germination of the seedstock in accordance with the standard
procedures
2.3 Soil Components and proportion of different growing media
are identified and mixed according to the ratio and proportions
mentioned in the range of variables
2.4 Growing media are sterilized to prevent the attack of soil
borne organism in accordance with the standard procedures specified
in the Vegetable Production Manual (VPM)
2.5 Seeds are sown in tray compartments based on recommended
seeding rate of one seed per component
2.6 Seedlings are properly watered in accordance with procedures
set in the VPM
2.7 Right kind and amount of fertilizer applied in accordance
with procedures set in the VPM
2.8 Right kind and amount of pesticides sprayed in accordance
with procedures set in the VPM
2.9 Seedlings are hardened prior to planting to ensure a good
head start based on the approved cultural practices described in
the Vegetable Production Manual
3. Transplant seedlings3.1 Fertilizer materials are applied
based on the result of soil analysis
3.2 Seedlings are transplanted following the recommended
distance of planting for different vegetable crops as specified in
the Vegetable Production Manual
3.3 Newly transplanted seedlings are watered/irrigated as stated
in the procedures for vegetable production
3.4 Watering schedules is followed based on the visual and feel
of the soil approach
4. Maintain growth of vegetables
4.1 Soil is cultivated using suitable tools and raised at the
based of the plant
4.2 Fertilizers, pesticides and other chemicals are applied in
accordance with FPA Guidelines and policies
4.3 Right irrigation system selected and installed in the
field
4.4 Effective control measures is determined on specific pest
and diseases as described in the Vegetable Production Manual
4.5 All missing hills are replanted to maintain the desired
plant population of the area
4.6 Suitable mulching materials are used
4.7 Fertilizer is applied in holes and covered with soil in
accordance with procedures on VPM
4.8 Safe handling of chemicals is strictly observed in
accordance with procedures on VPM
5. Harvest crops5.1 Maturity indices of different vegetable
crops are properly determined based on maturity index
classification of vegetables
5.2 Appropriate harvesting tools and materials are used to avoid
infecting damage to crops
LEARNING EXPERIENCES
Produce Vegetables Learning ActivitiesSpecial Instruction
Read Information Sheet 1.1-1on Film Viewing
Answer self-check 1.1-1
1. Compare your answer with Answer Key
2. Evaluate your own work using the Performance Criteria
3. Present your work to your trainer for evaluation
Read Information sheet 1.1-2 on
Answer self-check 1.1-21. Compare your answer with Answer
Key
2. Evaluate your own work using the Performance Criteria
3. Present your work to your trainer for 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 4.
Compare your answer with Answer Key
5. Evaluate your own work using the Performance Criteria
6. Present your work to your trainer for evaluation
Information Sheet 1.1-1
LAND PREPARATION and SEED PROPAGATIONLearning Objective:After
reading the information sheet, the trainees must be able to:
1. Identify the importance and steps in land preparation.2.
Identify the different factors in seed selection and important
characteristics of good seeds.
Land Preparation- includes steps that make the soil ready for
planting.
Importance of Land Preparation
1. kills and controls a great number of weeds;
2. kills hibernating pests;
3. promotes better soil aeration;
4. improves the water holding capacity of the soil
5. incorporates organic matter;
6. enhances the germination of seeds; and
7. improves the tilth of the land.
Steps in Land Preparation1. Clearing - this is done by cutting
all vegetation present in the area. Gathering all plant stumps.2.
Plowing -this is done by stirring the soil to make it more friable.
It is carried out with the use of a disc or mold board plow.
3. Harrowing -this is done in alternation with plowing to
improve soil tilth.
Soil land preparation for transplanting needs not be as
intensive as for seeding, but the finer the preparation the easier
will be the subsequent operations such as weeding. Prior to
transplanting recommended fertilizers are placed in a band along
the rows and covered with soil. In this way, the plants will be
readily provided with an available source of nutrients.
Seed Propagation is an easy and cheap method of multiplying
plants. Many horticultural plants are commercially propagated by
seeds.Structure of Seeds
A seed is a mature ovule. It consists of an embryo, its food
reserves (endosperm, cotyledon) and the seed covering called testa
or seed coat.
Factors to be considered in seed selection:
1. high yielding for economic onsideration;
2. high quality in terms of nutrient composition and eating
quality;
3. resistant to insect pests and diseases;
4. adapted to the local conditions;
5. viable (high percentage germination); and6. genetically
pure.
Types of Seeds
1. Orthodox - seeds that could be kept for longer periods
compared with others under the same environmental conditions,
provided they are properly dried and stored, e.g. okra, eggplant,
all legumes, etc.
2. Recalcitrant seeds which cannot withstand drying and should
not be permitted to dry out before planting.
Important characteristics of good seeds1. damage - free
2. high germination percentage
3. not mixed with other varieties4. free from seed borne
ddiseases
Seed Testing
Germination test1. Ragdoll method use of a piece of cloth as big
as a handkerchief. The seeds are placed in ten (10) rows with at
least ten (10) seeds/row.2. Seedbox method one hundred seeds (100)
will be sown in rows in a seedbox containing a sterile medium
composed of sand, compost and ordinary garden soil (1:1:1
ratio)
3. Petri-dish or filter paper method ten seeds (10) will be sown
in each of ten petri-dishes lined with moistened filter
paper.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.
Answers key
1. False
2. True
3. True
4. False
5. False
6. False
7. True
Task Sheet 1.1-1 & 1a
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
Performance Criteria Checklist
Task Sheet 1.1-1 & 1.1-1a
Trainees Name: ___________________________________ Date:
___________________
CriteriaYESNO
Did the Student
1. 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:
___________________
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 guest
2. Seat guest and Present menu
3. Take the food order
4. If the order is out of stock, suggest appropriate
alternatives or substitute.
5. Do suggestive selling
6. Write order in the order pad
7. Repeat the order
8. Placing order to the kitchen
9. Serving food according to standard sequence
Assessment Method:
Demonstration, Performance Criteria Checklist
Performance Criteria Checklist
Job Sheet 1.1-1b
Trainees Name: ___________________________________ Date:
___________________
CriteriaYESNO
Did the Student
10. 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:
___________________
Fig 3. Furrowing following the contour of the land.
Fig 2. Harrowing a field.
SUNAS
QA
SYSTEMHORTICUURE NC IIProduce VegetablesDate Developed:
September 2011
Document No.
Issued by:Page 4 of 44
Developed by:BOB DARYL A. ANTENOR
Revision # 00