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