This Qualification is packaged from the competency map of the Agriculture, Forestry and Fishery Sector as shown in Annex A. The units of competency comprising this qualification includes the following: Code COMPETENCIES 500311105 Participate in workplace communication 500311106 Work in team environment 500311107 Practice career professionalism 500311108 Practice occupational health and safety procedures Code COMMON COMPETENCIES AFF321201 Apply Safety Measures in Farm Operations AFF321203 Perform Estimation and Basic Calculation HCS421201 Provide Quality Customer Service HCS315202 Comply with Quality and Ethical Standards Code CORE COMPETENCIES AFF243301 Assess Market Opportunities AFF243302 Establish Farm Production Plan AFF243303 Handle Finances AFF243304 Market Produce A person who has achieved this Qualification is competent to be: Marketing Coordinator Production Coordinator SECTION 2 COMPETENCY STANDARDS This section gives the details of the contents of the basic, common and core units of competency required in AGROENTREPRENEURSHIP NC II. COMPETENCIES UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION UNIT CODE : 500311105 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements. ELEMENT PERFORMANCE CRITERIA REQUIRED KNOWLEDGE REQUIRED SKILLS
Italicized terms are elaborated in the Range of Variables 1. Obtain and convey workplace information 1.1 Specific and relevant information is accessed from appropriate sources 1.2 Effective questioning, active listening and speaking skills are used to gather and convey information 1.3 Appropriate medium is used to transfer information and ideas 1.4 Appropriate non- verbal communication is used 1.5 Appropriate lines of communication with supervisors and colleagues are identified and followed 1.6 Defined workplace procedures for the location and storage of information are used 1.7 Personal interaction is carried out clearly and concisely Procedure of gathering workplace information Techniques in gathering information Effective methods of conveying information Written communication methods Techniques in conveying communication Different modes of communication Organizational policies Communication procedures and systems Technology relevant to the enterprise and the individual’s work responsibilities Gathering of workplace information skills Sourcing of information skills Sorting of information skills Obtaining workplace information skills Conveying workplace information skills Gathering and providing information in response to workplace Requirements
2. Participate in workplace meetings and discussions 2.1 Team meetings are attended on time 2.2 Own opinions are clearly expressed and those of others are listened to without interruption 2.3 Meeting inputs are consistent with the meeting purpose and established protocols 2.4 Workplace interactions are conducted in a courteous manner 2.5 Questions about simple routine workplace procedures and matters concerning working conditions of employment are asked and responded to 2.6 Meetings outcomes are interpreted and implemented Effective communication Different modes of communication Written communication Organizational policies Communication procedures and systems Decorum in participating workplace meetings and discussions Participating skills in workplace meetings and discussions Following simple spoken language Completing work related documents Estimating, calculating and recording routine workplace measures Relating to people of social range in the workplace Gathering and providing information in response to workplace Requirements 3. Complete relevant work related documents 3.1 Range of forms relating to conditions of employment are completed accurately and legibly 3.2 Workplace data is recorded on standard workplace forms and documents 3.3 Basic mathematical processes are used for routine calculations 3.4 Errors in recording information on documents are identified and properly acted upon 3.5 Reporting requirements to supervisor are completed according to organizational guidelines Methods of making/completing work related documents Company standards and procedures in making work related documents Effective communication Different modes of communication Written communication Organizational policies Communication procedures and systems Technology relevant to the enterprise and the individual’s work responsibilities Documenting skills Report writing skills work related documents Perform routine workplace duties following simple written notices Completing work related documents Estimating, calculating and recording routine workplace measures Ability to relate to people of social range in the workplace RANGE OF VARIABLES
UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT UNIT CODE : 500311106 UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS 1. Describe team role and scope 1.1 The role and objective of the team is identified from available sources of information 1.2 Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources Organization vision/mission statements Company policies and employee code of conduct Communication process Team structure Team roles Group planning and decision making Communicating skills appropriately and consistent with the culture of the workplace Adopting skills to team role and scope of responsibilities 2. Identify own role and responsibility within team 2.1 Individual role and responsibilities within the team environment are identified 2.2 and responsibility of other team members are identified and recognized 2.3 Reporting relationships within team and external to team are identified Organization vision/mission statements Organization policies and employee code of conduct Communication process Team structure Team roles Group planning and decision making Methods and techniques of role and responsibility identification with a team Communicating skills appropriately and consistent with the culture of the workplace Role and responsibility identification skills 3. Work as a team member 3.1 Effective and appropriate forms of communications are used and interactions undertaken with team members who contribute to known Approaches of interacting with team members Types of communications used in effective interaction with team members Team working skills Communicating skills appropriately and consistent with the culture of the workplace
Maintain growth and 3.1 Trainings and career opportunities are identified and availed of based on job requirements 3.2 Recognitions are sought/received and demonstrated as proof of career advancement 3.3 Licenses and/or certifications relevant to job and career are obtained and renewed Ways of identifying trainings and career opportunities Techniques of seeking and receiving recognitions Procedures of obtaining licenses and/or certifications relevant to the job Identifying trainings and career opportunities Seeking recognitions are sought/received and demonstrated as proof of career advancement Obtaining and renewing Licenses and/or certifications relevant to job and career RANGE OF VARIABLES VARIABLE RANGE 1. Evaluation Performance Appraisal Psychological Profile Aptitude 2. Resources Human Financial Technology Hardware Software 3. Trainings and career opportunities Participation in training programs Technical Supervisory Managerial Continuing Education Serving as Resource Persons in conferences and workshops 4. Recognitions Recommendations Citations Certificate of Appreciations Commendations Awards Tangible and Intangible Rewards 5. Licenses and/or certifications National Certificates Certificate of Competency Support Licenses
Italicized terms are elaborated in the Range of Variables 1. Identify hazards and risks Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures Company workplace safety regulations Industry hazard control practices and procedures Internationally recognized OSH procedures and practices and regulations PPE types and uses Personal hygiene practices Hazards/risks identification and control Threshold Limit Value -TLV OSH indicators Organization safety and health protocol Safety consciousness Health consciousness Clarifying and explaining safety regulations and workplace safety and hazard control Identifying in the workplace and their corresponding indicators Recognizing contingency measures during workplace accidents, fire and other emergencies Practice of personal hygiene Interpersonal skills Communication skills
2. Evaluate hazards and risks of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV) Effects of the hazards are determined OSH issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OSH legislation Methods of identifying terms of maximum tolerable limits Hazard effects Reporting methods on OSH issues/concerns OSH procedures and practices and regulations PPE types and uses Hazards/risks identification and control Threshold Limit Value -TLV OSH indicators Organization safety and health protocol Safety consciousness Health consciousness Identifying terms of maximum tolerable limits Determining effects of hazards and risks Reporting OSH issues and/or concerns Identifying safety hazards identification and control skills Interpersonal skills Communication skills 3. Control hazards and risks Occupational Safety and Health (OSH) procedures for controlling hazards/risks in workplace are consistently followed Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OSH policies Personal protective equipment (PPE) is correctly used in accordance with organization OSH procedures and practices Appropriate assistance is provided in the of a workplace emergency in Ways of following Occupational Safety and Health (OSH) procedures for controlling hazards/risks in workplace Ways of following procedures for dealing with workplace accidents, fire and emergencies Types and use of personal protective equipment (PPE) OSH procedures and practices and regulations Methods and techniques in providing appropriate assistance in the event of a workplace emergency Following occupational health and safety (OSH) procedures for controlling in workplace Following procedures for dealing with workplace accidents, fire and emergencies Using correctly personal protective equipment (PPE) Providing assistance in the event of a workplace emergency in accordance with established organization protocol
3. Methods of Assessment Competency may be assessed through: Portfolio Assessment Interview Case Study/Situation 4. Context for Assessment Competency may be assessed in the work place or in a simulated work place setting COMMON COMPETENCIES UNIT OF COMPETENCY : APPLY SAFETY MEASURES IN FARM OPERATIONS UNIT CODE : AFF321201 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. It includes identifying tools, materials, time and place in performing safety measures. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range Statement REQUIRED KNOWLEDGE AND ATTITUDE REQUIRED SKILL 1. Determine areas of concern for safety measures Work tasks are identified in line with farm operations Place for safety measures are determined in line with farm operations Time for safety measures are Different work tasks in farm operations and time for implementation of safety measures Different hazards in the workplace Identifying work in farm operations Determining place and time for implementation of safety measures Reading labels, manuals and
determined in line with farm operations Appropriate tools, materials and outfits are prepared in line with job requirements Types of tools, materials and outfits Preparation of tools, materials and outfits basic safety information Identifying effective/ functional tools, materials and outfit Preparing tools, materials and outfits Discarding defective tools, and materials 2. appropriate safety measures and materials are used according to specifications and procedures Outfits are worn according to farm requirements life/expiration of materials are strictly observed Emergency procedures are and followed to ensure a safe work requirement Hazards in the workplace are identified and reported in line with farm guidelines Uses and functions of tools Outfits and how to wear it. Expiration/shelf life of materials Proper disposal of expired materials Environmental and regulations Disaster Risk and Reduction Management Emergency procedures Hazards identification and reporting Climate Change Adaptation and Mitigation Communication skills OSHS Using tools and materials in the workplace Wearing of outfits Observing expiration/shelf life of materials Disposing of expired materials Following emergency procedures Identifying and reporting of hazards in workplace area 3. Safekeep/ dispose tools, materials and outfit Used tools and outfit are cleaned after use and stored in designated areas Unused materials are properly labeled and stored according to manufacturer’s recommendation and farm requirements Waste materials are disposed according to manufacturers, government and farm requirements. Procedures of cleaning used tools and outfits and storage unused materials Disposal of wastes materials Manufacturers’ recommendation on keeping materials Environmental rules and regulations Cleaning used tools and outfit Labelling and storing unused materials Disposing waste materials
1. Update knowledge of products and services Products and/or services to be marketed are identified, familiarized with and fully understood Information on programs is accessed Knowledge on products, services and programs are updated Additional information on products, services and programs are prepared Introduction to Microfinance Terms and definitions Organization profile MFIs products and services (financial and non-financial): Loans Savings Insurance Trainings Marketing Assistance MFIs programs Organization procedures and processes in providing quality customer service Work values and ethics: Quality consciousness Proactive Patience Information awareness Effective oral communication skills Listening skills Motivational skills Interpersonal skills Presentation skills Demonstrating cost/benefits/ to clients based on client’s expectations and needs Generating several alternative solutions that will meet customer’s Data gathering skills Computer literacy 2. Assess needs of new and existing clients Active listening is used to gather information from clients Orientation on products/services, program and policies are conducted Identified related or applicable needs of clients based on the products/services and program being offered Provided clients with courteous and professional treatment throughout the interaction using and definitions Methods of assessing of new and existing client’s: Interviewing Observation Focus Group Discussion Needs Survey Procedures in conducting product and service orientation of clients Procedures in assessing needs of new and existing client’s
interactive communication Inquiries, concerns and comments are responded to promptly and accurately in accordance with organization’s policies Recorded all the gathered information by the clients Procedure in innovating products and services Guidelines on recording and reporting clients’ needs Work values and ethics: Quality consciousness Proactive Clients focus Patience Vigilance Sincerity Integrity Commitment 3. Conduct client satisfaction survey Client satisfaction survey is administered Survey results are collated and analyzed Positive and negative results are defined Negative feedbacks are well addressed immediately through appropriate communication strategies Terms and definitions Client satisfaction survey methodologies: Interviewing Observation Focus Group Discussion Structured Field Survey Survey Process: Purpose of survey Designing survey instruments Designing interview and FGD guides Administering survey instruments Interviewing target respondents Conducting FGD Data processing, analysis and presentation
4. Context for assessment Competency may be assessed in the workplace or in a simulated workplace environment UNIT OF COMPETENCY : COMPLY WITH QUALITY ETHICAL STANDARDS UNIT CODE : HCS315202 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes needed to apply quality and ethical standards in the workplace. The unit also includes the application of relevant safety procedures and regulations, organization procedures, client and industry requirements. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range Statement REQUIRED KNOWLEDGE AND ATTITUDE REQUIRED SKILL
1. Assess quality of received materials Work instruction is obtained and carried out in accordance with standard operating procedures Received materials are checked against workplace standards and specifications Defective materials are identified, reported and isolated Defective materials are repaired/replaced in accordance with workplace procedures Defects and any identified causes are recorded and/or reported to the concerned personnel in accordance with workplace procedures Standard operating procedures on receiving materials Material descriptions and specifications Proper handling of received materials Procedures on assessing quality of received materials Material defects and causes Dealing with defective materials Reporting defective received materials Quality Work values and ethics: Quality consciousness Honesty Integrity Concern for details Comprehension skills Communication skills Critical thinking, problem solving and decision-making skills Technical skills Interpersonal skills Community organizing skills Analytical skills Quantitative skills Qualitative skills 2. Assess own work/output Documentation relative to quality within the company is identified and used Completed work is checked against workplace standards Defects are identified and corrected in accordance with the company quality standards Organization’s vision, mission, goals and objectives Organization standards on quality of work/output Rights, and responsibilities of farmers Assessment methods on quality of work/output Procedures on assessing quality of work/output Procedures on identification of
Integrity Quality consciousness 4. Engage in quality improvement Process improvement procedures are participated in relative to workplace assignment Work is carried out in accordance with process improvement procedures Services are delivered in accordance with ethical standards Quality service is monitored to ensure client satisfaction Client’s needs are assessed through conduct of researches, focus group discussions, and satisfaction surveys/interviews Trainings, orientations, and exposures are rendered to ensure understanding/ familiarization on products, services and programs Total Quality Methods of quality improvement Methods of monitoring customer satisfaction Procedures in improving quality of customer service: Assessment of clients’ needs Monitoring quality of service Identification of needed improvement of quality Reporting of findings and recommendations e. Intervention to improve quality service to clients Professional and ethical standards in delivering services to clients Work values and ethics: Quality consciousness Integrity Commitment
required of farmer owner/agro entrepreneurs to conduct market visits, determine value adding activities and prepare market plan. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range Statement REQUIRED KNOWLEDGE AND ATTITUDE REQUIRED SKILL 1. Conduct market visits 1.1Buyers are identified in the local market following industry practice 1.2 Buyers are interviewed according to industry practice 1.3 Buyers are selected based on result of the interview Marketing and market Kinds of buyers Market mapping Procedures in conducting informal interview Basis for choosing buyers Attitudes: Resourceful Open-minded Enthusiastic Patience Drawing a market map Identifying buyers Conducting buyer interview Selecting buyers 2. Determine adding activities 2.1 Flow of produce from farm to the selected buyer is determined based on the established industry practices. 2.2 Value adding activities are identified based on requirements of selected buyer requirements 2.3 Comparative prices and costs of value adding activities are computed based on industry practice 2.4 Value adding activities are selected based on buyers’ requirement Supply and demand Product flow and value addition Marketing arrangements Computation of sales, cost and profit Selection of value adding activities Attitude: Business minded Openness Practical Decisive Enthusiastic Determining value adding activities in the product flow Computation skills Communication skills Selecting value adding activities to perform 3. Prepare market plan 3.1 Marketing objective is prepared according to the result of market research 3.2 Steps in the delivery of the product to selected buyers are established based on objective set Marketing objective Procedures in making a marketing objective in product delivery Making marketing objective Establishing steps in the delivery of the product to buyers Computation skills Estimating targeted sales, cost and profit
UNIT OF COMPETENCY : ESTABLISH FARM PRODUCTION PLAN UNIT CODE : AFF243302 UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attitudes required to review, prepare and improve farm production plan. It also includes competencies in monitoring activities, record keeping and information gathering. ELEMENT PERFORMANCE CRITERIA Italicized are elaborated in the Range Statement REQUIRED KNOWLEDGE AND ATTITUDE REQUIRED 1. Review farm production plan 1.1Farm production performance are monitored according to industry standard. 1.2 Information and feedback are gathered following industry practices. 1.3 Record keeping is practiced following workplace procedures. 1.4 Farm records are used according to industry procedures. 1.5 Improvements are selected based on the result of the review. Basic self/farm assessment guide Importance of gathering feedback of records Importance of record keeping Use of records Diversification of farm products Type of diversification Attitudes: honesty acceptance humility Open-minded Monitoring farm production performance Gathering information and feedback from buyers, farmers, old records and other authorities Practicing record keeping Utilizing farm records Selecting improvements on production, post production and other related farm activities 2. Prepare farm production plan 2.1 Farm production requirements are identified on market demand. 2.2 Farm Production activities and cost are determined based on accepted farming practices. 2.3 Volume of harvest is computed according to actual production capacity. 2.4 Alternative farm products are selected based on market demand. Components of farm production plan Target volume for succeeding cropping season Selection of other appropriate farm product Identify different production risk Production module concept Production risks Contingency plan Attitude: Identifying farm production requirement Determining farm production activities and cost Estimating volume of harvest in a given season Selecting alternative farm products Identifying farm production risk Computing farm production cost Networking
2.5 Contingency plan is formulated based on farm production risks. 2.6 Suppliers and providers are selected based on preference/criteria. Resourceful Creative Proactive Information seeking Patient Observant Selecting Suppliers and Providers Analyzing simple criteria Making Simple decision 3. Improve farm production plan 3.1 Farm production activities and costing are adjusted based on the result of review. 3.2 Selected improvements are applied based on the result of review. 3.3 Projected volume target is adjusted based on the result of review. 3.4 Corrective measures are applied on the result of review. Result of review Adjustment of farm production activities and costing Application of selected improvements Adjustment of projected volume target Application of corrective measures in line with improvement Attitude: Proactive Information seeking Patient Observant Adjusting farm production activities Applying farm production plan improvements Adjusting projected volume target Applying corrective measures RANGE OF VARIABLES VARIABLE RANGE 1. Information Information may include but not limited to: Farm production and income from farm records good farm practices as benchmark from other farmers feedback from buyers Information from other authorities (government & 2. Records Records includes but not limited to: business records farm production records
ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range Statement REQUIRED KNOWLEDGE AND ATTITUDE REQUIRED SKILL 1. Prepare budget plan 1.1Farm Cost are computed based on farm activities 1.2 Financial Service Providers are identified based on requirement 1.3 Sources of Financial Services are selected based on requirement 1.4 Details of budget plan are compiled Budget Plan Computation of farm budget Different Financial Service Providers Criteria in selecting Financial Service Providers Simple Analysis Compilation of details of budget plan Attitude: Patient Hardworking Detail Oriented Cost-efficient Resourceful Computing farm cost Identifying Financial Service Providers Selecting Financial Service Providers Compiling details of budget plan 2. Apply budget plan 2.1 Membership requirements in an organization is complied on standard procedures 2.2 Loan application documents and requirements are submitted based on industry procedures 2.3 Financing is availed on farm plan schedule 2.3 Financial obligations are settled based on budget allocation Membership requirements in an organization Loan process and payment Payment of financial obligation Financing terms and conditions Attitude: Hardworking Disciplined Diligent Accuracy Diplomatic Appreciative Business minded Detail Oriented Complying with membership requirements Filling-up of required forms Submitting of basic loan requirement Communication skills Settling loan amortization and other financial obligations 3. Invest farm income 3.1 Saving is practiced following budget plan 3.2 Assets are acquired 3.3 Farm expansion and diversification is funded following budget plan Computation of net income, dividend, patronage refund, and interest on savings Investment options Attitude: Calculated risk taker Saving money regularly Acquiring additional assets Investing in farm expansion and diversification Maximizing use of resources
UNIT OF COMPETENCY : MARKET PRODUCE UNIT CODE : AFF243304 UNIT DESCRIPTOR : The unit deals with the knowledge, skills and attitudes required of farm to monitor prevailing price of produce, apply marketing strategies and trade produce. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range Statement REQUIRED KNOWLEDGE AND ATTITUDE REQUIRED SKILL 1. Monitor prevailing price of produce 1.1 Major buyers and trading centers of the produce is determined according to industry practice 1.2 Information on price is gathered following industry standard procedure 1.3 Price information is recorded following industry standard procedure Types of buyers and trading centers Criteria in determining buyers Supply and demand in relation to price movements Sources of price information Methods to monitor prices Procedures in recording price information Determining major buyers and trading centers Gathering price information Recording price information Coordinating skills Monitoring skills Communication skills 2. Apply marketing strategies 2.1 Collected information is used in strategizing to optimise sales and profit according to standard marketing procedure 2.2 adding activities are applied to increase sales and profit based on market plan 2.3 Services of Business development service (BDS) providers are identified on industry practices 2.4 Consolidation of produce and group marketing is done following industry practices. of collected information Market strategizing Computation on sales, cost and profit addition Kinds of Business service providers Advantages and benefits in group marketing Types of collaboration through coops, associations, informal clusters Attitude: Business minded Team work Work oriented Cooperative Using collected information in market strategizing Applying value adding activities Identifying services of business development service (BDS) providers Conducting consolidation activities Coordinating skills Computation skills Record keeping
Committed Open minded 3. Sell produce 3.1 Negotiation with buyers and business development service providers are performed according to industry practice 3.2 terms and conditions are established and agreed following marketing practices 3.3 Produce for selling is prepared according to market requirements 3.4 Produce are delivered to buyers based on agreement 3.5 Marketing operation is assessed based on marketing practices 3.6 Details of marketing transaction are recorded and kept as reference following industry practice Market negotiation Marketing arrangements Preparation of produce Product delivery process with quality handling and traceability Computation of sales, cost and profit Record keeping of details of marketing transaction Attitude: Business minded Team work Work oriented Disciplined Cooperative Committed Negotiation skills Computation skills Establishing sales terms and conditions Preparing produce Handling of product Consolidating and selling of products Recording of Details of marketing transaction OF VARIABLES VARIABLE 1. Buyers Buyers may include but not limited to: Processor or Manufacturer Supermarket Local traders Trading centers Public market Wholesaler Retailer 2. Price Price includes: Farmgate Price at the trading centers Local market 3. Collected information Collected information may include but not limited to: Buyers
Apply storage system in establishing workplace information Demonstrate Telephone courtesy 1.2 Complete relevant work related documents Describe Communication procedures and systems Group discussion Oral evaluation Read: Meeting protocols Lecture Written examination Nature of workplace meetings Lecture Written examination Workplace interactions Barriers of communication Complete work related documents Demonstration Observation Read instructions on work related forms/documents Lecture Written examination Practice: Estimate, calculate and record routine workplace measures
Basic mathematical processes of addition, subtraction, division and multiplication Demonstrate office activities in: workplace meetings and discussions scenario Role play Oral evaluation Observation Perform workplace duties scenario following simple written notices Role play Oral evaluation Observation Follow simple spoken language Demonstration Observation Identify the different Non-verbal communication Lecture Written examination Demonstrate ability to relate to people of social range in the workplace Demonstration Observation Gather and provide information in response to workplace requirements 1.3 Participate in workplace meeting and discussion Identify: types of workplace documents and forms of workplace report
Perform in setting team goals and expectations scenario Role play Oral evaluation Observation Identify individual role and responsibility Lecture Written examination Practice Interacting effectively with others Group discussion Oral evaluation Read: Lecture Written examination Fundamental rights at work including gender sensitivity Understanding individual competencies relative to teamwork Types of individuals Role of leaders 3. Practice career professionalism 3.1 Integrate personal objectives with organizational goals Describe performance evaluation discussion Oral evaluation 6 Hours Read: Lecture Written examination Work values and ethics (Code of Conduct, Code of Ethics, etc.) Understanding personal objectives Understanding organizational goals
communication equipment 4.3 Control hazards and risks Describe : Organization safety and health protocol Group discussion Oral evaluation Company emergency procedure practices Practice personal hygiene Demonstration Observation Practice drills on responding to emergency Demonstration Simulation Observation 4.4 Maintain occupational health and safety awareness Identify drills information Lecture Written examination Practice occupational safety and health standards on personal records in the workplace Role play Observation Practice emergency related drills in the workplace Demonstration Simulation Observation COMMON COMPETENCIES 75 HRS Unit of Competency Learning Outcomes Learning Activities Methodology Assessment Method Nominal Duration
1. Apply safety measures in farm operations 1.1 Determine areas of concern for safety measures Identify work tasks in farm operations Lecture Discussion Incomplete worksheet Power point presentation Video presentation Written examination Interview Oral questioning Demonstration 1 hr Discuss safety measures in a workplace during farm operations Lecture Discussion Incomplete worksheet point presentation Video presentation Role playing Written examination Interview Oral questioning Demonstration 1 hr Explain farm operations situations and period when to observe safety Lecture Discussion Incomplete worksheet Power point presentation Video presentation Role playing Written examination Interview Oral questioning Demonstration 1 hr Identify appropriate tools, materials and outfits to be used Lecture Discussion Incomplete worksheet Written examination Interview Oral questioning 2 hrs
Power point presentation Video presentation Demonstration Prepare tools, materials and outfits for the farm operation Lecture Discussion Power point presentation Video presentation Demonstration Written examination Interview Oral questioning Demonstration 2 hrs 1.2 Apply appropriate safety measures Enumerate uses and functions of tools and materials Discussion Power point presentation presentation Demonstration Written examination Interview Oral questioning Demonstration 1 hr Explain procedures of wearing personal protective equipment Discussion Power point presentation Video presentation Incomplete worksheet Written examination Interview Oral questioning 1 hr Discuss topics on effectivity, shelf life and expirations of materials to be used. Discussion Power point presentation Video presentation Written examination Interview Oral questioning 1 hr
Incomplete worksheet Identify the emergency procedures Discussion Power point presentation Video presentation Incomplete worksheet Written examination Interview Oral questioning 2 hrs Identify hazards in a farm workplace Discussion Power point presentation Video presentation Incomplete worksheet Written examination Interview Oral questioning 2 hrs Use and materials Discussion Power point presentation Video presentation Incomplete worksheet Demonstration Hands-on Written examination Interview Oral questioning Demonstration 2 hrs Wear personal protective equipment Discussion Power point presentation Video presentation Written examination Interview Oral questioning Demonstration 0.5 hr
Incomplete worksheet Demonstration Prepare report on hazards in the workplace Discussion Power point presentation Video presentation Incomplete worksheet Written examination Interview Oral questioning Demonstration 1 hr Report on hazards in the workplace Discussion point presentation Video presentation Incomplete worksheet Role playing Written examination Interview Oral questioning Demonstration 0.5 hr 1.3 Safekeep/dispose of tools, materials and outfit Explain cleaning and storing procedures of the used tools and outfit Discussion Power point presentation Video presentation Incomplete worksheet Written examination Interview Oral questioning 1 hr State labelling and storing procedures for unused materials Discussion Power point presentation presentation Written examination Interview Oral questioning 1 hr
Incomplete worksheet Explain proper wastes disposal Discussion point presentation Video presentation Incomplete worksheet Written examination Interview Oral questioning 1 hr and store used tools and outfit Discussion Power point presentation Video presentation Incomplete worksheet Demonstration Hands-on Written examination Interview Oral questioning Demonstration 1 hr Label and store unused materials Discussion point presentation Video presentation Incomplete worksheet Demonstration Hands-on Written examination Interview Oral questioning Demonstration 1 hr Dispose waste materials Discussion Power point presentation Written examination Interview 1 hr
Compute quantity of feeds, amount of fertilizer and amount of medicines using methods of calculation, system of measurement and units of measurement Lecture Discussion Demonstration Written exam Oral questioning 4 hrs 3. Provide quality customer service 3.1 Update knowledge of products and services Identify products and/or services to be marketed Access information on programs Update knowledge on products, services and programs Prepare additional information on products, services and programs Lecture Discussion Case study Role-play Practicum Written examination Assertion and reason 3.2 Assess needs of new and existing clients Gather information from clients Conduct orientation on products/services, program and policies Identify related or applicable needs of clients Provide clients with courteous and professional treatment Lecture Discussion Case Role-play Practicum Written examination Assertion and reason
Respond inquiries, concerns and comments promptly and accurately Record gathered information from clients 3.3 Conduct client satisfaction survey Administer client satisfaction survey Collate and analyze survey results Define positive and negative results Apply appropriate communication strategies Address negative feedbacks Lecture Discussion Case study Role-play Practicum Oral and written examination Practical demonstration 4. Comply with quality and ethical standards 4.1 Assess quality of received materials Carry out work instruction Check received materials Identify, report and isolate defective materials Repair/replace defective materials Record and report materials’ defects and any identified causes of defects Lecture Discussion Role-play Practicum Written examination Demonstration of practical skills Assertion & reason
4.2 Assess own work/output Use documentation relative to quality Check completed work Identify defects of work/output Correct defects of work/output Lecture Discussion Case study Role-play Practicum Written examination Demonstration of practical skills Assertion & reason Case study/ records 4.3 Submit oneself to third party assessment Record information on quality and other indicators of performance Document and report deviations from specific quality standards and its causes Prepare written report of objections/ disagreements, and reasons Identify appropriate settlements Lecture Discussion Case study Role-play Practicum Written examination Demonstration of practical skills Assertion & reason Case Performance evaluation report 4.4 Engage in quality improvement Participate in the improvement of process’ procedures Carry out improved process procedures Discuss ethical standards Lecture Discussion Case Role-play Practicum Written examination Demonstration of practical skills Assertion & reason Case
Explain methods of data gathering Discuss the interview questions and tips in conducting the interview Explain the basis for choosing buyers to engage based on interview results Identify buyers Interview buyers Choose buyers Role play 1.2 Determine value adding activities Explain marketing concepts to include supply and demand, product flow, and value addition Discuss various marketing arrangements with buyers that involve value adding activities Explain marketing projections of costs and profit Explain the process of deciding on adding activities to perform based on marketing projections of cost and profit Lecture Discussion Visual presentation Exercises Field visit Written examination Oral questioning Demonstration
Determine Farm Production activities and cost Compute volume of harvest Formulated contingency plan Prepare criteria of suppliers and providers Select suppliers and providers 2.3 Improve farm production plan Explain adjustment procedures on: farm production activities and costing product diversification projected volume target applying corrective measures Adjust Farm production activities and costing Adjust projected volume Adjust corrective measures in the plan Select improvements Adjust improvements in the plan Discussion Audio/Video Presentation Lecture Oral Exam Demonstration 3. Handle finances 3.1 Prepare budget plan Explain budget plan Audio/ Video Presentation Demonstration Oral Question Total = 24 hours
Enumerate and discuss of financial services Discuss criteria in selecting financial service providers Compute farm costs Identify and select financial service providers Compile details of budget plan Hands-on Lecture Discussion Exercises Written Exam C: 8 hrs F: 16hrs 3.2 Apply budget plan Enumerate and discuss types of Organization Discuss membership procedures Discuss procedure on securing loan Enumerate loan documents and requirement Discuss financing terms and conditions of different financial service providers Comply membership requirements in an organization Submit loan requirements Lecture Discussion Presentation Exercises Role play Hands-on Oral Exam Written exam Demonstration
List down financial obligations and their schedules Settle loan amortization and other financial obligations 3.3 Invest farm income Discuss the concept of net income, dividend, patronage refund, and interest on savings Enumerate possible areas of investments Explain the procedures in saving, asset acquisition and farm business expansion or diversification Lecture Discussion Audio/Video Presentation Exercises Oral Exam Written Exam Demonstration 4. Market Produce 4.1 Monitor prevailing of produce Discuss different types of buyers and trading centers Explain monitoring and its value in market negotiation with buyers Explain the sources of price information Discuss the methods in gathering price information Explain record keeping of price information Lecture Discussion Exercises Hands-on Field visit Written exam Oral questioning Demonstration Total = 48 hrs C: 16hrs F:
Individuals wanting to be certified will have to be assessed in accordance with the requirements identified in the evidence guide of the relevant unit/s of competency. The following are qualified to for assessment and certification: Graduating students/ trainees of WTR-registered programs or graduates of NTR programs related to agro-entrepreneurship or graduate of enterprise-based training programs or At two (2) years work experience in implementing Agroenterprise development or any related field (wage employed or self-employed) Recognition of Prior Learning (RPL). Candidates who have gained competencies through informal training, previous work or life experiences may apply for recognition in a particular qualification through competency. The industry shall determine assessment and certification requirements for each qualification with promulgated Training Regulations. It includes the following: requirements for candidates evidence gathering methods qualification requirements of competency assessors specific assessment and certification arrangements as by industry. 4.2 Competency Assessment Requisite Self-Assessment Guide. The self-assessment guide (SAG) is accomplished by the candidate prior to actual competency assessment. SAG is a pre-assessment tool to help the candidate and the assessor determine what evidence is available, where gaps exist, including readiness for assessment. This document can: Identify the candidate’s skills and knowledge Highlight gaps in candidate’s skills and knowledge Provide critical guidance to the assessor and candidate on the evidence that need to be presented Assist the candidate to identify key areas in which practice is needed or additional information or skills that should be gained prior Accredited Assessment Center. Only Assessment Center accredited by is authorized to conduct competency assessment. Assessment centers undergo a quality assured procedure for accreditation before they are authorized by TESDA to manage the assessment for National Certification.