Section 22, “Establishment and Administration of the ...



-762007394575AGRICULTURE, FORESTRY AND FISHERY SECTOR00AGRICULTURE, FORESTRY AND FISHERY SECTOR-2444756372225MILKINGOPERATION NC II00MILKINGOPERATION NC II-5016508407400TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITYEast Service Road, South Luzon Expressway(SLEX), Taguig City, Metro Manila00TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITYEast Service Road, South Luzon Expressway(SLEX), Taguig City, Metro Manila5480051280160001371600TRAINING REGULATIONS00TRAINING REGULATIONS132Technical Education and Skills Development Act of 1994(Republic Act No. 7796)Section 22, “Establishment and Administration of the National Trade Skills Standards” of the RA 7796 known as the TESDA Act mandates TESDA to establish national occupational skill standards. The Authority shall develop and implement a certification and accreditation program in which private industry group and trade associations are accredited to conduct approved trade tests, and the local government units to promote such trade testing activities in their respective areas in accordance with the guidelines to be set by the Authority. The Training Regulations (TR) serve as basis for the:Competency assessment and certification;Registration and delivery of training programs; andDevelopment of curriculum and assessment instruments.Each TR has four sections:Section 1Definition of Qualification - refers to the group of competencies that describes the different functions of the qualification.Section 2The Competency Standards - gives the specifications of competencies required for effective work performance.Section 3Training Arrangements - contains information and requirements in designing training program for certain Qualification. It includes curriculum design; training delivery; trainee entry requirements; tools, equipment and materials; training facilities; trainer’s qualification; and institutional assessment.Section 4Assessment and Certification Arrangements - describes the policies governing assessment and certification procedure. TABLE OF CONTENTSAGRICULTURE, FORESTRY AND FISHERY SECTORMILKING OPERATION NC IIPage No.Section 1MILKING OPERATION NC II QUALIFICATION2Section 2COMPETENCY STANDARDSBasic CompetenciesCommon CompetenciesCore Competencies5- 605 - 2324 - 4546 - 60Section 3TRAINING ARRANGEMENTSCurriculum DesignBasic CommonCoreTraining DeliveryTrainee Entry RequirementsList of Tools, Equipment and MaterialsTraining FacilitiesTrainers’ QualificationsInstitutional Assessment61 - 966162-6970-8586929494959596Section 4ASSESSMENT AND CERTIFICATION ARRANGEMENTS97COMPETENCY MAP 99DEFINITION OF TERMS100ACKNOWLEDGEMENTS101TRAINING REGULATIONS FORMILKING OPERATION NC IISection 1MILKING OPERATION NC II QUALIFICATIONThe MILKING OPERATION NC II Qualification consists of competencies that a person must achieve to conduct pre-milking activities, perform milking operation and carry-out post milking operation. 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:CodeBASIC COMPETENCIES500311105Participate in workplace communication500311106Work in a team environment500311107Practice career professionalism500311108Practice occupational health and safety proceduresCodeCOMMON COMPETENCIESAFF321201Apply safety measures in farm operationsAFF321202Use farm tools and equipmentAFF321203Perform estimation and calculationsAFF 321206Process farm wastesSOC 413206Perform record-keepingCodeCORE COMPETENCIESAFF751301Conduct pre-milking activitiesAFF751302Perform milking operationAFF751303Carry-out post-milking operationA person who has achieved this Qualification is competent to be:MilkerSECTION 2COMPETENCY STANDARDSThis section gives the details and contents of the units of competency required in MILKING OPERATION NC II. These units of competency are categorized into basic, common and core competencies.BASIC COMPETENCIESUNIT OF COMPETENCY: PARTICIPATE IN WORKPLACE COMMUNICATIONUNIT CODE : 500311105UNIT DESCRIPTOR :This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIREDKNOWLEDGEREQUIREDSKILLS1. Obtain and convey workplace information1.1Specific and relevant information is accessed from appropriate sources 1.2Effective questioning, active listening and speaking skills are used to gather and convey information1.3Appropriate medium is used to transfer information and ideas1.4Appropriate non- verbal communication is used1.5Appropriate lines of communication with supervisors and colleagues are identified and followed1.6Defined workplace procedures for the location and storage of information are used1.7Personal interaction is carried out clearly and conciselyProcedure of gathering workplace informationTechniques in gathering informationEffective methods of conveying informationWritten communication methodsTechniques in conveying communicationDifferent modes of communication Organizational policiesCommunication procedures and systemsTechnology relevant to the enterprise and the individual’s work responsibilitiesGathering of workplace information skillsSourcing of information skillsSorting of information skillsObtaining workplace information skillsConveying workplace information skillsGathering and providing information in response to workplace Requirements2. Participate in workplace meetings and discussions2.1Team meetings are attended on time2.2Own opinions are clearly expressed and those of others are listened to without interruption2.3Meeting inputs are consistent with the meeting purpose and established protocols2.4Workplace interactions are conducted in a courteous manner 2.5Questions about simple routine workplace procedures and matters concerning working conditions of employment are asked and responded to2.6Meetings outcomes are interpreted and implementedEffective communicationDifferent modes of communication Written communicationOrganizational policiesCommunication procedures and systemsDecorum in participating workplace meetings and discussionsParticipating skills in workplace meetings and discussionsFollowing simple spoken languageCompleting work related documentsEstimating, calculating and recording routine workplace measuresRelating to people of social range in the workplaceGathering and providing information in response to workplace Requirements3. Complete relevant work related documents3.1Range of forms relating to conditions of employment are completed accurately and legibly3.2Workplace data is recorded on standard workplace forms and documents3.3Basic mathematical processes are used for routine calculations3.4Errors in recording information on forms/ documents are identified and properly acted upon3.5Reporting requirements to supervisor are completed according to organizational guidelinesMethods of making/completing work related documentsCompany standards and procedures in making work related documentsEffective communicationDifferent modes of communication Written communicationOrganizational policiesCommunication procedures and systemsTechnology relevant to the enterprise and the individual’s work responsibilitiesDocumenting skills Report writing skillsMaking/developing work related documentsPerform routine workplace duties following simple written noticesCompleting work related documentsEstimating, calculating and recording routine workplace measuresAbility to relate to people of social range in the workplaceRANGE OF VARIABLESVARIABLERANGEAppropriate sourcesAppropriate sources may include:Team membersSuppliersTrade personnelLocal governmentIndustry bodiesMediumMedium may include: MemorandumCircularNoticeInformation discussionFollow-up or verbal instructionsFace to face communicationStorageStorage may include: Manual filing systemComputer-based filing systemFormsForms may include: Personnel formsTelephone message formsSafety reportsWorkplace interactionsWorkplace interactions may include: Face to faceTelephoneElectronic and two-way radioWritten including electronic, memos, instruction and forms, non-verbal including gestures, signals, signs and diagramsProtocolsProtocols may include: Observing meetingCompliance with meeting decisionsObeying meeting instructionsEVIDENCE GUIDECritical aspects of CompetencyAssessment requires evidence that the candidate:Prepared written communication following standard format of the organizationAccessed information using communication equipmentMade use of relevant terms as an aid to transfer information effectivelyConveyed information effectively adopting the formal or informal communicationResource ImplicationsThe following resources should be provided:Fax machineTelephoneWriting materialsInternetMethods of AssessmentCompetency in this unit may be assessed through:Direct ObservationOral interview and written testContext for AssessmentCompetency may be assessed in actual workplace or at the designated TESDA Accredited Assessment Center.UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENTUNIT CODE : 500311106UNIT DESCRIPTOR :This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIREDKNOWLEDGEREQUIREDSKILLSDescribe team role and scope1.1The role and objective of the team is identified from available sources of information1.2Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sourcesCompany vision/mission statementsCompany policies and employee code of conduct Communication processTeam structureTeam rolesGroup planning and decision makingCommunicating skills appropriately and consistent with the culture of the workplaceAdopting skills to team role and scope of responsibilitiesIdentify own role and responsibility within team2.1Individual role and responsibilities within the team environment are identified2.2Roles and responsibility of other team members are identified and recognized2.3Reporting relationships within team and external to team are identifiedCompany vision/mission statementsCompany policies and employee code of conduct Communication processTeam structureTeam rolesGroup planning and decision makingMethods and techniques of role and responsibility identification with a teamCommunicating skills appropriately and consistent with the culture of the workplaceRole and responsibility identification skillsWork as a team member 3.1Effective and appropriate forms of communications are used and interactions undertaken with team members who contribute to known team activities and objectives3.2Effective and appropriate contributions are made to complement team activities and objectives, based on individual skills and competencies and workplace context3.3SOP/Protocols in reporting are observed 3.4Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the membersApproaches of interacting with team membersTypes of communications used in effective interaction with team membersMethods of working as a teamTechniques in working as a teamTeam working skillsCommunicating skills appropriately and consistent with the culture of the workplaceSkills in observing protocols when making reportsUsing standard procedures when making reportsDeveloping teamwork plans based on team’s role and objectivesRANGE OF VARIABLESVARIABLERANGERole and objective of team Role and objective of team may include:Work activities in a team environment with enterprise or specific sectorLimited discretion, initiative and judgment maybe demonstrated on the job, either individually or in a team environmentSources of informationSources of information may include:Standard operating and/or other workplace proceduresJob proceduresMachine/equipment manufacturer’s specifications and instructionsOrganizational or external personnelClient/supplier instructionsQuality standardsOSH and environmental standardsWorkplace contextWorkplace context may include:Work procedures and practicesConditions of work environmentsLegislation and industrial agreementsStandard work practice including the storage, safe handling and disposal of chemicalsSafety, environmental, housekeeping and quality guidelinesEVIDENCE GUIDECritical aspects of CompetencyAssessment requires evidence that the candidate:Operated in a team to complete workplace activityWorked effectively with othersConveyed information in written or oral formSelected and used appropriate workplace languageFollowed designated work plan for the jobReported outcomes Resource ImplicationsThe following resources should be provided:Access to relevant workplace or appropriately simulated environment where assessment can take placeMaterials relevant to the proposed activity or tasksMethods of AssessmentCompetency in this unit may be assessed through:Observation of the individual member in relation to the work activities of the groupObservation of simulation and or role play involving the participation of individual member to the attainment of organizational goalCase studies and scenarios as a basis for discussion of issues and strategies in teamworkContext for AssessmentCompetency may be assessed in actual workplace or at the designated TESDA Accredited Assessment Center.UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISMUNIT CODE : 500311107UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIREDKNOWLEDGEREQUIREDSKILLSIntegrate personal objectives with organizational goals1.1Personal growth and work plans are pursued towards improving the qualifications set for the profession1.2Intra- and interpersonal relationships are maintained in the course of managing oneself based on performance evaluation1.3Commitment to the organization and its goal is demonstrated in the performance of duties Work values and ethics (Code of Conduct, Code of Ethics, etc.)Company policiesCompany operations, procedures and standards Company mission/vision statementsWays of integrating personal objectives with organizational goals Integrating skills of personal objectives with organizational goalsPursuing personal growth and work plansDemonstrating commitment to the organization and its goalsIntra and Interpersonal skillsSet and meet work priorities2.1Competing demands are prioritized to achieve personal, team and organizational goals and objectives.2.2Resources are utilized efficiently and effectively to manage work priorities and commitments2.3Practices along economic use and maintenance of equipment and facilities are followed as per established proceduresCompany policiesprocedures and standards Company and departmental goals and priorities Managing priorities and commitmentsEconomic use and maintenance of equipment and facilitiesWays and means of practicing economic use and maintenance of equipment and facilitiesSetting skills of work prioritiesMeeting with work prioritiesIntra and Interpersonal skillsCommunication skillsMaintain professional growth and development3.1Trainings and career opportunities are identified and availed of based on job requirements3.2Recognitions are sought/received and demonstrated as proof of career advancement3.3Licenses and/or certifications relevant to job and career are obtained and renewedWays of identifying trainings and career opportunitiesTechniques of seeking and receiving recognitionsProcedures of obtaining licenses and/or certifications relevant to the jobIdentifying trainings and career opportunitiesSeeking recognitions are sought/received and demonstrated as proof of career advancementObtaining and renewing Licenses and/or certifications relevant to job and career RANGE OF VARIABLESVARIABLERANGE1. EvaluationEvaluation may include:Performance Appraisal1.2 Psychological Profile1.3Aptitude Tests2. ResourcesResources may include:2.1Human2.2 Financial2.3 Technology2.3.1 HardwareSoftware3. Trainings and career opportunitiesTrainings and career opportunities may include:3.1 Participation in training programs 3.1.1 Technical 3.1.2 Supervisory 3.1.3 Managerial 3.1.4 Continuing Education3.2 Serving as Resource Persons in conferences and workshops4. RecognitionsRecognitions may include:4.1 Recommendations4.2 Citations4.3 Certificate of AppreciationsCommendations4.6Awards4.7Tangible and Intangible Rewards5. Licenses and/or certificationsLicenses and/or certifications may include:5.1National Certificates5.2Certificate of Competency5.3Support Level Licenses5.4Professional Licenses EVIDENCE GUIDE1. Critical aspects of CompetencyAssessment requires evidence that the candidate:Attained job targets within key result areas (KRAs)Maintained intra - and interpersonal relationship in the course of managing oneself based on performance evaluationCompleted trainings and career opportunities which are based on the requirements of the industriesAcquired and maintained licenses and/or certifications according to the requirement of the qualification2. Resource ImplicationsThe following resources should be provided:Workplace or assessment locationCase studies/scenarios3. Methods of AssessmentCompetency in this unit may be assessed through:Portfolio AssessmentInterviewSimulation/Role-playsObservationThird Party ReportsExams and Tests4. Context for AssessmentCompetency may be assessed in actual workplace or at the designated TESDA Accredited Assessment Center. UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES UNIT CODE : 500311108UNIT DESCRIPTOR : This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety. ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIREDKNOWLEDGEREQUIREDSKILLSIdentify hazards and risksSafety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization proceduresHazards/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 proceduresContingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization proceduresCompany workplace safety regulationsIndustry hazard control practices and proceduresInternationally recognized OSH procedures and practices and regulationsPPE types and usesPersonal hygiene practicesHazards/risks identification and controlThreshold Limit Value -TLVOSH indicators Organization safety and health protocolSafety consciousnessHealth consciousnessClarifying and explaining safety regulations and workplace safety and hazard controlIdentifying hazards/risks in the workplace and their corresponding indicatorsRecognizing contingency measures during workplace accidents, fire and other emergenciesPractice of personal hygiene Interpersonal skillsCommunication skillsEvaluate hazards and risksTerms 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 determinedOSH issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OSH legislationMethods of identifying terms of maximum tolerable limits Hazard effectsReporting methods on OSH issues/concernsOSH procedures and practices and regulationsPPE types and usesHazards/risks identification and controlThreshold Limit Value -TLVOSH indicators Organization safety and health protocolSafety consciousnessHealth consciousnessIdentifying terms of maximum tolerable limitsDetermining effects of hazards and risksReporting OSH issues and/or concerns Identifying safety hazardsHazards/risks identification and control skillsInterpersonal skillsCommunication skillsControl hazards and risks Occupational Safety and Health (OSH) procedures for controlling hazards/risks in workplace are consistently followedProcedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OSH policiesPersonal protective equipment (PPE) is correctly used in accordance with organization OSH procedures and practicesAppropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocolWays of following Occupational Safety and Health (OSH) procedures for controlling hazards/risks in workplaceWays of following procedures for dealing with workplace accidents, fire and emergenciesTypes and use of personal protective equipment (PPE)OSH procedures and practices and regulationsMethods and techniques in providing appropriate assistance in the event of a workplace emergencyHazards/risks identification and controlFollowing occupational health and safety (OSH) procedures for controlling hazards/risks in workplaceFollowing procedures for dealing with workplace accidents, fire and emergenciesUsing correctly personal protective equipment (PPE)Providing assistance in the event of a workplace emergency in accordance with established organization protocol Maintain OSH awarenessEmergency-related drills and trainings are participated in as per established organization guidelines and proceduresOSH personal records are completed and updated in accordance with workplace requirements Participation procedures in emergency-related drills and trainings Ways of completing and updating OSH personal recordsOSH procedures and practices and regulationsOSH indicators Participating in emergency-related drills and trainingsCompleting and updating OSH personal recordsRANGE OF VARIABLESVARIABLERANGESafety regulationsSafety regulations may include:Clean Air ActBuilding codeNational Electrical and Fire Safety CodesWaste management statutes and rulesPhilippine Occupational Safety and Health StandardsDOLE regulations on safety legal requirementsECC regulationsHazards/RisksHazards/risks may include:Physical hazards – impact, illumination, pressure, noise, vibration, temperature, radiation Biological hazards - bacteria, viruses, plants, parasites, mites, molds, fungi, insectsChemical hazards – dusts, fibers, mists, fumes, smoke, gasses, vaporsErgonomicsPsychological factors – over exertion/ excessive force, awkward/static positions, fatigue, direct pressure, varying metabolic cyclesPhysiological factors – monotony, personal relationship, work out cycleContingency measuresContigency measures may include:EvacuationIsolationDecontamination(Calling designed) emergency personnelPPEPPEs may include:MaskGlovesGogglesHair Net/cap/bonnetFace mask/shieldEar muffsApron/Gown/coverall/jump suitAnti-static suitsEmergency-related drills and trainingEmergency-related drills traning may include:Fire drillEarthquake drill Basic life support/CPRFirst aidSpillage control Decontamination of chemical and toxicDisaster preparedness/managementOSH personal recordsOSH personal records may include:Medical/Health recordsIncident reportsAccident reportsOSH -related training completedEVIDENCE GUIDE1. Critical aspects of CompetencyAssessment requires evidence that the candidate:Explained clearly established workplace safety and hazard control practices and proceduresIdentified hazards/risks in the workplace and its corresponding indicators in accordance with company proceduresRecognized contingency measures during workplace accidents, fire and other emergenciesIdentified terms of maximum tolerable limits based on threshold limit value- TLVFollowed Occupational Health and Safety (OSH) procedures for controlling hazards/risks in workplaceUsed Personal Protective Equipment (PPE) in accordance with company OSH procedures and practicesCompleted and updated OSH personal records in accordance with workplace requirements 2. Resource ImplicationsThe following resources should be provided:Workplace or assessment locationOSH personal recordsPPEHealth records3. Methods of AssessmentCompetency in this unit may be assessed through:Portfolio Assessment InterviewCase Study/Situation4. Context for AssessmentCompetency may be assessed in the actual workplace or at the designated TESDA Accredited Assessment MON COMPETENCIESUNIT OF COMPETENCY:APPLY SAFETY MEASURES IN FARM OPERATIONSUNIT CODE:AFF321201UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. It includes identifying areas, tools, materials, time and place in performing safety measures.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIRED KNOWLEDGEREQUIRED SKILLSDetermine areas of concern for safety measures Work tasks are identified in line with farm operationsPlace for safety measures are determined in line with farm operationsTime for safety measures are determined in line with farm operationsAppropriate tools, materials and outfits are prepared in line with job requirementsDifferent work tasks in farm operationsPlace and time for implementation of safety measuresDifferent hazards in the workplaceTypes of tools, materials and outfits Preparation of tools, materials and outfitsIdentifyingwork tasks in farm operationsDetermining place and time for implementation of safety measuresReading labels, manuals and other basic safety informationIdentifying effective/functional tools, materials and outfitPreparing tools, materials and outfitsDiscarding defective tools, and materialsApply appropriate safety measures2.1Tools and materials are used according to specifications and procedures2.2Outfits are worn according to farm requirements2.3 Effectivity/shelf life/expiration of materials are strictly observed2.4 Emergency procedures are known and followed to ensure a safe work requirement2.5 Hazards in the workplace are identified and reported in line with farm guidelinesUses and functions of tools Outfits and how to wear it.Expiration/shelf life of materialsProper disposal of expired materialsEnvironmental rules and regulationsEmergency proceduresHazards identification and reportingCommunication skillsOSHSUsing tools and materials in the workplaceWearing of outfitsObserving expiration/shelf life of materialsDisposing of expired materialsFollowing emergency proceduresIdentifying and reporting of hazards in workplace area.Safe keep /dispose tools, materials and outfit3.1Used tools and outfit are cleaned after use and stored in designated areas3.2Unused materials are properly labeled and stored according to manufacturers recommendation and farm requirements3.3 Waste materials are disposed according to manufacturers, government and farm requirementsProcedures of cleaning used tools and outfitsLabel and storage unused materialsDisposal of wastes materialsManufacturers recommendation on keeping materials Environmental rules and regulationsCleaning used tools and outfit Labelling and storing unused materials Disposing waste materialsRANGE OF VARIABLESVARIABLERANGEWork tasksWork task may be selected from any of the subsectors:Crop ProductionPost-harvestAgri-marketingFarm EquipmentPlacePlace includes:Stock room/storage areas/warehouseField/farm/orchardTimeTime includes:Fertilizer and pesticides applicationFeed mixing and feedingHarvesting and haulingTools, materials and outfitsTools, materials and outfits may include:ToolsWrenchesScrew driverPliersOutfitMasksGlovesBootsOverall coatsHatEye gogglesEmergency proceduresEmergency procedures include:Location of first aid kitEvacuationAgencies contractFarm emergency proceduresHazardsHazards include:ChemicalElectricalFallsEVIDENCE GUIDECritical Aspects of CompetencyAssessment requires evidence that the candidate: Determined areas of concern for safety measuresApplied appropriate safety measures according to industry requirements Prepared tools, materials and outfit needed Performed proper disposal of used materials Cleaned and stored tools, materials and outfit in designated facilities Resource ImplicationsThe following resources should be provided:2.1 Farm location2.2 Tools, equipment and outfits appropriate in applying safety measures Method of AssessmentCompetency in this unit must be assessed through:3.1Practical demonstration 3.2 Third Party Report Context of AssessmentCompetency may be assessed in the actual workplace or at the designated TESDA Accredited Assessment Center.UNIT OF COMPETENCY: USE FARM TOOLS AND EQUIPMENTUNIT CODE : AFF321202UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to use farm tools and equipment. It includes selection, operation and preventive maintenance of farm tools and equipment.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIRED KNOWLEDGEREQUIRED SKILLSSelect and use farm toolsAppropriate farm tools are identified according to requirement/useFarm tools are checked for faults and defective tools reported in accordance with farm proceduresAppropriate tools are safely used according to job requirements and manufacturers conditionsTypes and uses of farm tools Characteristics of functional toolsChecking tools for defects/faultsSegregation and reporting defective tools Uses of tools and equipment Identifying farm tools for the workChecking the conditions of toolsReporting defective toolsUsing tools Select and operate farm equipmentIdentify appropriate farm equipmentInstructional manual of the farm tools and equipment are carefully read prior to operationPre-operation check-up is conducted in line with manufacturers manualFaults in farm equipment are identified and reported in line with farm proceduresFarm equipment used according to its functionSafety procedures are followed.Types and operations of farm equipment Standards operating procedures of farm equipmentInstructional manual of equipmentPre-operation check-upEquipment SpecificationProcedures in calibrating and use of equipment Equipment faults identification and reportingOperation of equipmentCodes and Regulations on environmental protection Safety and keeping of equipment every after useSafety measuresIdentifying appropriate farm equipment for the workReading instructional manual.Conducting pre-operation check-upIdentifying faults/defects of farm equipmentReporting on defective farm equipmentOperating farm equipmentFollowing safety procedures.Perform preventive maintenanceTools and equipment are cleaned immediately after use in line with farm proceduresRoutine check-up and maintenance are performedTools and equipment are stored in designated areas in line with farm proceduresCleaning procedures of tools and equipmentMaintenance procedures of farm equipment Storage of tools and equipmentDesignated storage areasCleaning tools and equipmentPerforming routinary check-up of tools and equipmentMaintaining farm equipmentStoring tools and equipmentRANGE OF VARIABLESVARIABLERANGEFarm equipmentFarm equipment include:EnginePumpsGeneratorsSprayersFarm toolsFarm tools includes:SickleCuttersWeighing scalesHand toolsMeasuring toolsGarden toolsPre-operation check-upPre-operation check –up includes:TiresBrake fluidFuelWaterOilLubricantsBatteryEVIDENCE GUIDECritical Aspects of CompetencyAssessment requires evidence that the candidate:Correctly identified appropriate farm tools and equipmentOperated farm equipment according to manual specification Performed preventive maintenanceResource ImplicationsThe following resources should be provided:Service/operational manual of farm tools and equipmentTools and equipmentFarm implementsMethod of AssessmentCompetency in this unit must be assessed through:Direct observation Practical demonstrationThird Party ReportContext of AssessmentCompetency may be assessed in the actual workplace or at the designated TESDA Accredited Assessment Center.UNIT OF COMPETENCY: PERFORM ESTIMATION AND BASIC CALCULATION UNIT CODE : AFF321203UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to perform basic workplace calculations.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIRED KNOWLEDGEREQUIRED SKILLSPerform estimationJob requirements are identified from written or oral communicationsQuantities of materials and resources required to complete a work task are estimatedThe time needed to complete a work activity is estimatedAccurate estimate for work completion are madeEstimate of materials and resources are reported to appropriate person Job requirements/labor needsCalculation of quantities of materials and resources requiredCalculation of time for job completionPreparation of estimate reportBasic mathematical operationsPercentage and ratiosUnit ConversionIdentifying job requirements/laborEstimating quantities of materials and resources requiredEstimating time for job completionPerforming basic calculationCompute percentage Convert English to metric systems of measurement Preparing estimate reportPerform basic workplace calculationSystem and units of measurement to be followed are ascertained Calculation needed to complete work tasks are performed using the four basic mathematical operationCalculate whole fraction, percentage and mixed when are used to complete the instructionsNumber computed is checked following work requirementsFour basic mathematical operation System and units of measurementFraction, percentage and ratioMaterial takeoff Materials costing Compute bill of materials Compute project cost RANGE OF VARIABLESVARIABLERANGEFour basic mathematical operation Four basic mathematical operation includes:AdditionSubtractionMultiplicationDivisionSystem of measurementSystem of measurement includes:EnglishMetricUnits of measurementUnits of measurement includes:AreaVolumeWeightLengthEVIDENCE GUIDECritical Aspects of CompetencyAssessment requires evidence that the candidate:Performed estimationPerformed basic workplace calculationApplied corrective measures as maybe necessaryResource ImplicationsThe following resources should be provided:Relevant tools and equipment for basic calculationRecommended dataMethod of AssessmentCompetency in this unit must be assessed through:Practical demonstrationWritten examinationContext of AssessmentCompetency may be assessed in the actual workplace or at the designated TESDA Accredited Assessment Center.Unit of competency:Process FARM WASTESUNIT CODE:AFF 321206UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitudes required to process farm wastes. It comprises functions such as collecting farm wastes, conducting waste identification and segregation, treating and processing farm wastes and performing housekeeping duties.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIRED KNOWLEDGEREQUIRED SKILLSCollect farm wastes1.1 Tools and materials are prepared for collection of farm wastes.Wastes are collected following OSHS and waste collection requirements and plan.Dangerous and hazardous wastes are collected following the HAZMAT(hazardous material) protocol.Appropriate personal protective equipment (PPE) are worn as prescribed by Occupational Safety and Health Standards (OSHS).Types of tools and materials Uses of tools and materials Farm wastes collectionDangerous and hazardous wastesWaste collection requirements and planPPEOSHSHAZMAT protocolPreparing tools and materialsCollecting wastesCollecting dangerous and hazardous wastesWearing PPEsFollowing HAZMAT protocol and OSHSIdentify and segregate wastesWastes are identified by categories according to industry standards and environmental legislation.Wastes are segregated according to organizational requirements and relevant legislation.Sorted waste is placed into labelled container to avoid littering and prevent cross-rmation on waste is obtained by asking authority to ensure correct identification.Types and categories of wastesProcedure of waste identification and segregationLabelling of waste containersAvoidance of littering and cross-contaminationInformation sourcing on waste identificationEnvironmental Standards for waste managementOSHS Identifying wastesSegregating wastesPlacing sorted waste to labeled container Obtaining information on wastePracticing OSHSTreat and process farm wastesDangerous and hazardous wastes are handled according to organizational requirements and relevant legislation following OSHS procedures.Processing of farm wastes is done following environmental legislation and codes.Principles of 3Rs (reduce, reuse and recycle) are applied accordingly. Farm wastes are disposed of according to environmental legislation and codes.Handling of dangerous wastesProcessing of farm wastesApplication of 3 RsDisposal of farm wastesOSHSEnvironmental Legislation and CodesHandling of dangerous and hazardous wastesProcessing of farm wastesApplying principles of 3RsDisposing farm wastesPracticing and applying OSHS and environmental legislation and codes Perform housekeeping4.1 Appropriate warning signs and labels are displayed in conspicuous places around the workplace.Work area is cleaned according to 5S principles.Tools are checked, cleaned and stowed according to established industry procedures and following user’s manual.Materials are stored following industry standard procedures and manufacturer’s specifications.PPE is checked for damage prior to ensuring that clean and undamaged equipment is stored.Storage facility is checked to ensure no contamination in the area according to organizational requirements and legislation and codes.Record keeping is done according to industry requirements.Types of warning signs and labelsPlacing warning signs and labels on conspicuous areasChecking, cleaning and stowing procedure of toolsStorage of materialsChecking of PPEChecking of storage facilityRecord keeping procedure5S of Good HousekeepingOSHSPPEDisplaying appropriate warning signs and labelsCleaning work areaChecking, cleaning and stowing toolsStoring materialsChecking damaged PPEsChecking storage facilitiesConducting record keepingRANGE OF VARIABLESVARIABLERANGETools and materialsTools and materials include:ToolsSpadeWheel borrowBroomstickSprayer or pressurized pumpMaterials1.2.1 Sacks1.2.2 Containers1.2.3 Disinfectants1.2.4 Detergents1.2.5 First-aid kit1.2.6 Chemical spill kit1.2.7 Personal Protective EquipmentGogglesDisposal glovesFace maskRubber bootsOverallAgricultural wastesAgricultural wastes may include:Plant materialsHayWeedsTwigsTwinesEmpty wooden cratesAnimal manureFeed refuse Spoiled feeds (Forage and feed supplements)Spent bedding materialsEmpty sacks Trash fishFish mealEffluentDangerous and hazardous wastesDangerous and hazardous wastes may include:PesticidesSyringes Expired biologicsExpired veterinary drugsSpoiled milkDiseased plant and plant parts Empty veterinary bottles/syringesCategoriesCategories may include:Re-usableRecyclableSolidLiquidProcessing of wastesProcessing of wastes may include:Composting CompactingLiquefyingShreddingCarbonizingCharcoalingRecordRecord includes:Record of farm wastes generated and disposedRecord of incidence of infection and accidentsRecord of chemical spillageRecord of destroyed carcassesInventory of tools, materials and equipmentEVIDENCE GUIDECritical Aspects of CompetencyAssessment requires evidence that the candidate:Collected farm wastesIdentified and segregated farm wastesProcessed farm wastesPerformed housekeepingResource ImplicationsThe following resources should be provided:Farm areaDifferent farm wastesFarm-waste processing areaTools, supplies and materials use in farm wastes collection, segregation and processingHousekeeping tools and suppliesPPEMethod of AssessmentCompetency in this unit may be assessed through:Observation and questioningThird-Party ReportDemonstration and oral questioningContext of AssessmentCompetency maybe assessed individually in the actual workplace or in accredited farms or institutionUnit of competency:PERFORM RECORD-KEEPINGUNIT CODE:SOC 413206UNIT DESCRIPTOR:This unit covers the knowledge, skills and attitude required to carry-out inventory activities, maintain production record and prepare financial records.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIRED KNOWLEDGEREQUIRED SKILLSCarry out inventory activitiesInventory inputs are determined according enterprise requirements.Defective tools and equipment are determined according to operation manualsFacilities are inspected according to standard codes and laws.Inventory inputsInventory proceduresTypes of tools and equipment defectsInspection of facilitiesIndustry rules and lawsDetermining inventory inputsDetermining defective tools and equipmentInspecting facilitiesCommunication skillsMaintain production recordProduction plan are prepared according to enterprise requirements.Schedule for production activities are prepared based from enterprise requirements and plan.Production report are prepared in accordance with enterprise reporting proceduresInput and production are monitored using monitoring chart.Preparation of production plan Preparation of schedule for production activitiesPreparation of production report procedure Monitoring of input and productionPreparing production planPreparing schedule for production activitiesPreparing production reportMonitoring input and productionCommunication skillsPrepare financial recordsProduction cost are computed using established computation procedures. Revenue is computed using established computation procedures. Production costing planComputation of production cost and revenueFour fundamental operation Computing production costComputing revenueBasic mathematics skillsCommunication skillsRANGE OF VARIABLESVARIABLESCOPEInventory inputsInventory inputs include:PlantPlanting materialsFertilizerConcoctions (Pesticides and insecticides)Beneficial microorganisms 1.2 AnimalsStocksFeedsConcoctionsMedicationsBeneficial microorganisms1.3 Miscellaneous materialsProduction activitiesProduction activities include:PlantPlantingFertilizer applicationPesticides applicationImplementation of bio-security measuresIrrigation/wateringWeedingHarvestingPost-harvestingAnimalFeedingCleaning and SanitizationImplementation of bio-security measuresGrowth and health conditionHarvestingPost harvestingMiscellaneous activities Production reportProduction report includes:Categorize and record quality of harvestVolume /quantity of products harvestedInputInput includes:Input(plant)FertilizerConcoctions (Pesticides and insecticides)Beneficial microorganismsInput(animal)FeedsConcoctionsMedicationsBeneficial microorganismsMiscellaneous inputsProductionProduction includes:Growth rateSurvival rateProduction costProduction cost includes:Labor InputsTools, equipment and facility depreciation cost Administrative costMiscellaneousEVIDENCE GUIDECritical Aspects of CompetencyAssessment requires evidence that the candidate:Determined inventory inputs according enterprise requirementsDetermined defective tools and equipment according to operation manuals.Inspected facilities according to standard codes and laws.Prepared production plan and report according to enterprise requirements and reporting procedures.Resource ImplicationsThe following resources should be provided:All supplies, materials and farm implements needed during farm operations should be readily available at the farm site:Farm siteOffice supplies, materials, tools and farm equipment Protective clothing equipment and materials. All workers involved in different activities must be fully oriented and cautioned on the different specific work activities of the farm.Technical supervisors should have skills and ability in the successful implementation of work program activities.Method of AssessmentCompetency in this unit may be assessed through:Demonstration with oral questioningWritten examinationContext of AssessmentAssessment may occur in an appropriately simulated environment through TESDA accredited assessment centersCORE COMPETENCIESUnit of Competency:CONDUCT PRE-MILKING ACTIVITIESUnit Code:AFF751301Unit descriptor:This competency unit covers the knowledge, skills and attitude to prepare milker for operation, prepare milking parlor, prepare animal for milking and prepare tools, utensils, materials.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIRED KNOWLEDGEREQUIRED SKILLS1. Prepare milking parlor and machinery1.1 PPEs are worn according to GMP and OSH1.2 Personal hygiene is practiced according to industry standards1.3 Cleaning solution is prepared following Material Safety Data Sheet (MSDS)1.4 Milking parlor are cleaned and disinfected according to GMP1.5 Milking machine is cleaned and sanitized following industry proceduresPPEsGMP on milking parlor preparationOSHS on milking parlor preparationPersonal hygieneDifferent cleaning solutionsComputation of concentration of cleaning solutionPreparation of cleaning and disinfectant solutionAwareness of Material Safety Data Sheet (MSDS)Procedures in cleaning and disinfecting milking parlorFamiliarization on the different milking machine and its componentsProcedures in cleaning and sanitizing milking machineIndustry procedures of cleaning (CIP and COP)Operation and Control Procedure (OCP)Hazard Risk IdentificationAttitude:PatientTime-consciousDiligentAnimal loverWearing of PPEsPracticing GMP, OSHSPracticing personal hygieneComputing concentration of cleaning solutionPreparing cleaning solutionFollowing procedures in MSDSCleaning and disinfecting milking parlorCleaning and sanitizing milking machineFollowing procedures of CIP and COP2. Prepare tools, utensils and materials2.1 Sanitizing solution is prepared following Material Safety Data Sheet (MSDS)2.2 Tools and utensils are checked and sanitized according to GMP2.3 Materials are acquired according to work requirementPPEsGMP on tools, utensils and materials preparationOSHS on tools, utensils and materials preparationPersonal hygieneDifferent cleaning solutionsComputation of concentration of cleaning solutionPreparation of cleaning solutionAwareness of Material Safety Data Sheet (MSDS)Follow Procedures of preparation of tools, utensils & materialsOperation and Control Procedure (OCP)Hazard Risk IdentificationAttitude:PatientTime-consciousDiligentWearing PPEsPracticing GMP, OSHSPracticing personal hygieneComputing concentration of cleaning solutionPreparing cleaning solutionFollowing procedures of preparing tools, utensils and materials3. Prepare animal for milking3.1 PPEs are worn according to GMP3.2 Personal hygiene is practiced according to industry standards3.3 Animal udders are cleaned and disinfected following Good Animal Husbandry Practices (GAHP)3.4 Mastitis test is conducted following established industry procedure3.5 Foremilking is performed to ensure quality milk3.6 Teat dipping is done based standard dairy practices3.7 Animal is handled for milking according to Animal Welfare ActPPEsAnimal Welfare ActGMP on milking parlor preparationGAHP on cleaning animal uddersOSHS on milking parlor preparationPersonal hygieneProcedures in workplace instructionOperation and Control Procedure (OCP)Hazard Risk IdentificationAttitude:PatientTime-consciousDiligentAnimal loverWearing of PPEsPracticing GMP, OSHS, GAHPPracticing personal hygieneFollowing workplace instructionPracticing Animal Welfare ActPerforming Mastitis TestingPerforming foremilkingPerforming teats dippingPracticing animal handlingRANGE OF VARIABLESVARIABLESCOPECleaning solutionCleaning solution may include:Sodium hydroxide (caustic soda) solution (0.5-1% solution)Nitric acid (0.5-1% solution)Sodium hypochlorite (chlorox)Phosphoric acidMilking machineMilking machine includes:Herringbone typeBucket typeIndustry proceduresIndustry procedures include:CIP (clean in place)COP (clean out place)Tools and utensilsTools and utensils may include:Tools:Hands spray“Teat dipper”ThermometerMastitis test kitUtensils:Milk BucketMilk canMeasuring cupStrip cupMaterialsMaterials may include:Mild liquid detergent Face towelPaper towelPush brushScrubbing padsChlorineIodineHandling of animalHandling of animals Includes:Feeding the animal with concentratesProviding calm environment (away from disturbances)Positioning and placing in the animal chuteAvoid hittingEVIDENCE GUIDECritical Aspects of CompetencyAssessment requires evidence that the candidate:Prepared milking parlor and machineryPrepared tools, utensils and materialsPrepared animal for milkingPracticed of GMP, HACCP, GAHP and OSHSResource ImplicationsThe following resources should be provided:Dairy animalMilking ParlorMilking machineTools, utensils and materials to demonstrate the tasks required PPEReferences and ManualMethod of AssessmentCompetency in this unit must be assessed through:Written examDemonstration with oral questioningContext of AssessmentCompetency may be assessed in the actual workplace or at the designated TESDA Accredited Assessment Center.Unit of Competency:PERFORM MILKING OPERATIONUnit Code:AFF751302Unit descriptor:This competency unit covers the knowledge, skills and attitude to operate milking machine, conduct manual milking, check milk quality and monitor milking operationELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIRED KNOWLEDGEREQUIRED SKILLS1. Operate milking machine1.1 Milking units are attached to animal teats and udders following manuals1.2 Milking units are adjusted as necessary according to instructional manuals1.3 Vacuum is shut off before removing units according to standard work procedures1.4 Perform teats dipping and spraying according to GAHPPPEsGMP on milking machineGAHP on teats dipping and sprayingOSHS on milking machineProcedure on milking parlor operationOperational Control Procedure (OCP)Hazard Risk IdentificationVacuum pressureComponents and functions of milking unitProcedures in attaching milking unitProcedures of milking unit and its importanceShutting off procedures and its importanceMethods of teats dipping OSHS on operating milking machineAttitude:PatientTime-consciousDiligentWearing of PPEsPracticing GMP, GAHP, OSHSOperating milking units Following written instruction and apply proceduresPerforming teats dipping and spraying Literacy skills to readOral communication skills/language to fulfill the job roleAttaching milking units to teats and udders Adjusting milking unitsShutting off vacuum before removing unitsPerforming of teats dippingPracticing OSHSReading instructional manuals2. Monitor milking operation2.1 Performance of milking machine is monitored following instructional manual2.2 Milk quality is determined according to industry standards and enterprise requirements2.3 Milk yield per cow is recorded according to workplace procedures2.4 Condition of animal is checked following Animal Welfare Act and GAHPPPEsGMP on milking machineOSHS on milking machineWorkplace procedure Manuals on milking operationHACCP awarenessDetermine machines for maintenanceAnimal Welfare ActPerformance of milking machineCharacteristics of good and rejected milkMonitoring procedures of milk qualityRecord keeping of milk yieldComputation for milk yield per cowOSHS on milking operationPPEHACCP and GMP on milking operationAttitude:PatientTime-consciousDiligentWearing of PPEsPracticing GMP, OSHSOperate milking units Follows written instruction and apply procedureIdentify Hazards and implement safe operating procedureMaintain quality milkUse literacy skills to readRecord accurately and legible Monitor animal health conditionMonitoring performance of milking machineMonitoring milk qualityRecording milk yield per cowComputing milk yieldPracticing GMP, HACCP and OSHS3. Perform simple troubleshooting and repair3.1 Signs of defects and malfunctions of machine are identified according to machine manual3.2 Simple repair is undertaken following instructional manual3.3 Malfunctions of milking machine are reported to immediate supervisor according to workplace proceduresPPEsGMP on milking machineOSHS on milking machineDetermine machines for maintenanceMachines troubleshootingRecord keeping and report writingInterpersonal skillsAttitude:PatientTime-consciousDiligentWearing of PPEsPracticing GMP, OSHSOperating milking units Follows written instruction and apply procedureConducting minor troubleshooting and repair of milking machinesLiteracy skills to readRecording accurately and legible Oral communication skills/language competence Anticipating emergencies and remove hazards in the workplaceRANGE OF VARIABLESVARIABLESCOPE1. Cleaning solutionCleaning solution may include:Sodium hydroxide (caustic soda) solution (0.5-1% solution)Nitric acid (0.5-1% solution)Sodium hypochlorite (chlorox)Phosphoric acid2. Monitoring of performance of milking machineMay include but not limited to:Attachment of milk clusterVacuum gaugeFlow of milk in milk lineMilk meter3. Milk qualityMay include but not limited to:Good milkWhite in colorPleasant smellRejected milkPresence of coagulationBloodPusFoul smellEVIDENCE GUIDE1. Critical Aspects of CompetencyAssessment requires evidence that the candidate:1.1 Operated milking machine1.2 Monitored milking operation1.3 Performed simple troubleshooting and repair1.4 Practiced GMP, HACCP, GAHP and OSHS2. Resource ImplicationsThe following resources should be provided:2.1 Dairy animal2.2 Milking parlor2.3 Milking Machine2.4 Tools, materials and equipment to demonstrate required tasks2.5 PPE2.6 References and Manuals3. Method of AssessmentCompetency in this unit must be assessed through:3.1 Written exam3.2 Demonstration with oral questioning4. Context of AssessmentCompetency may be assessed in the actual workplace or at the designated TESDA Accredited Assessment Center.Unit of Competency:CARRY-OUT POST-MILKING OPERATIONUnit Code:AFF751303Unit descriptor:This competency unit covers the knowledge, skills and attitude to shut-down milking parlor, clean and store tools, utensils and equipment and complete post-milking operation.ELEMENTPERFORMANCE CRITERIAItalicized terms are elaborated in the Range of VariablesREQUIRED KNOWLEDGEREQUIRED SKILLS1. Shut down milking parlor1.1 Teat disinfectant is prepared following standard procedures.1.2 Post-dipping and spraying are performed according to GAHP and HACCP1.3 Animals are released following GAHP1.4 Cleaning solution is prepared following recommended concentration, temperature and time1.5 Milking machine is cleaned and disinfected according to manual and industry procedures1.6 Milking area is cleaned and disinfected according to GMP.PPEsGAHP on post dipping and sprayingOSHS on milking machineWorkplace procedure Manuals on milking operationHACCP awarenessAwareness of Material Safety Data Sheet (MSDS)Animal Welfare ActProcedures in releasing animalsGAHP in handling animalsCleaning solutionsProcedure in preparing cleaning solutionIndustry procedures (CIP and COP)Cleaning and Sanitizing ProceduresMilking machine and procedures of cleaning the partsWork instructionsHygiene on premisesGood Manufacturing Practices (GMP) for milking machine and areaOSHS in shutting down milking parlorAttitude:PatientTime-consciousDiligentWearing of PPEsOperate milking units Following written instruction and apply procedureIdentifying Hazards and implement safe operating procedureComputing concentration of cleaning solutionFollowing procedures in MSDSCleaning and disinfecting milking parlorCleaning and sanitizing milking machineFollowing procedures of CIPReleasing animals Practicing Animal Welfare Act and GAHP Preparing cleaning solutionsPracticing manual and CIP and COP methods in cleaning the milking machines Practicing cleaning and disinfection premises Practicing GMP, GAHP and OSHS2. Maintain tools, utensils materials and equipment2.1 Sanitizing solution is prepared following required concentration2.2 Tools and utensils are cleaned and sanitized according to GMP2.3 Tools and utensils are stored following workplace procedures.2.4 Tools, utensils, materials and milking machine are inventoried following workplace proceduresCleaning solutionsProcedure in preparing cleaning solutionsProcedures in cleaning and sanitizing tools and utensilsStorage of tools and utensilsInventory of tools, utensils, materials and milking machineGood Manufacturing PracticesPreparing cleaning solutionsCleaning and sanitizing toolsStoring tools and utensils Performing inventory of tools, utensils, materials and milking machine Following GMP3. Complete post-milking operations3.1 Milk form sheet is accomplished following established farm procedures3.2 Individual milk production data is collected following established farm procedures3.3 Total milk production is computed following workplace procedures3.4 Report on milk production is prepared according to workplace procedures3.5 Wastes are managed following environmental rules and regulationsAccomplishment of milk form sheetHACCP and GMPPPEsPersonal HygieneOSHSMSDSMathematical operationWorkplace procedureManuals on milking operationEMS standardsIndividual milk production data and collection proceduresComputation of total milk productionRecord keepingPreparation of milk production reportWaste managementEnvironmental rules and regulationsEMS 14001Attitude:PatientTime-consciousDiligentRecording accurately and legibleLiteracy skills to readUsing simple mathematical operationPreparing report on milk production according to workplace procedureComputing concentration of cleaning solutionPreparing cleaning solutionFollowing procedures of preparing & storing tools, utensils & materialsManaging waste Practicing Environmental management system (EMS) rules and regulationsCollecting individual milk production dataComputing for total milk productionPracticing accurate and practical record keepingPreparing report on milk productionManaging wastesPracticing environmental rules and regulationsRANGE OF VARIABLESVARIABLESCOPECleaning solutionCleaning solution includes:Alkaline solution (0.5-1% solution)Acid solution (0.5-1% solution)Milking machineMilking machine includes:2.1 Herringbone type2.2 Bucket type2.3 Chilling tankTools and utensilsTools and utensils may include:Milk BucketMilk canThermometerMeasuring cupMaterialsMaterials may include:Detergent Face towelPush brushScrubbing padsChlorineRecord keepingRecord keeping includes:LogbooksCalculatorsPensLaptopsEVIDENCE GUIDE1. Critical Aspects of CompetencyAssessment requires evidence that the candidate:1.1 Released animals1.2 Shutdown milking machine1.3 Cleaned milking parlor and chilling machine1.4 Cleaned and stored tools, utensils, materials and equipment1.5 Cleaned and dried milking area1.6 Conducted record keeping1.7 Disposed waste materials2. Resource ImplicationsThe following resources should be provided:2.1 Dairy animal2.2 Milking parlor2.3 Milking machine2.4 Tools, utensils and materials to demonstrate tasks required2.5 PPE2.6 References and Manuals3. Method of AssessmentCompetency in this unit must be assessed through:3.1 Written exam3.2 Demonstration with oral questioning4. Context of AssessmentCompetency maybe assessed in actual workplace or at the designated TESDA Accredited Assessment Center.SECTION 3.TRAINING ARRANGEMENTSThese standards are set to provide Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing and delivering inclusive training programs for MILKING OPERATION NC II.They include information on curriculum design; training delivery; trainee entry requirements; tools and equipment; training facilities; and trainer’s qualification.CURRICULUM DESIGNTESDA shall provide the training on the development of competency-based curricula to enable training providers develop their own curricula with the components mentioned below. Delivery of knowledge requirements for the basic, common and core units of competency specifically in the areas of mathematics, science/technology, communication/language and other academic subjects shall be contextualized. To this end, TVET providers shall develop a Contextual Learning Matrix (CLM) to green technology, issues on health and drugs and cater person with disabilities (PWD’s).Course Title: MILKING OPERATION NC Level NC IINominal Training Duration: 20 hrsBasic Competencies72 hrsCommon Competencies68 hrsCore Competencies 160 hrsTotalCourse Description:This course is designed to provide the students/learner with knowledge, desirable attitudes and skills required to perform the following competencies in accordance with industry standards: conduct pre-milking activities, perform milking operation and conduct post-milking operation.BASIC COMPETENCIES20 HRSUnit of CompetencyLearning OutcomesLearning ActivitiesMethodologyAssessment ApproachNominal Duration1. Participate in workplace communication1.1Obtain and convey workplace informationDescribe Organizational policiesGroup discussion Oral evaluation4 HoursRead:Effective communicationLectureWritten examinationWritten communicationCommunication procedures and systemsIdentify: Different modes of communication Medium of communicationFlow of communicationAvailable technology relevant to the enterprise and the individual’s work responsibilities Prepare different Types of questionDemonstrationObservationGather different sources of informationApply storage system in establishing workplace informationDemonstrate Telephone courtesy1.2Complete relevant work related documentsDescribe Communication procedures and systems Group discussion Oral evaluationRead:Meeting protocolsLectureWritten examinationNature of workplace meetingsLectureWritten examinationWorkplace interactionsBarriers of communicationComplete work related documents DemonstrationObservationRead instructions on work related forms/documentsLectureWritten examinationPractice:Estimate, calculate and record routine workplace measuresDemonstrationObservationBasic mathematical processes of addition, subtraction, division and multiplicationDemonstrate office activities in:workplace meetings and discussions scenarioRole playOral evaluationObservationPerform workplace duties scenario following simple written notices Role playOral evaluationObservationFollow simple spoken languageDemonstrationObservationIdentify the different Non-verbal communicationLectureWritten examinationDemonstrate ability to relate to people of social range in the workplaceDemonstrationObservationGather and provide information in response to workplace requirements1.3Participate in workplace meeting and discussionIdentify:types of workplace documents and formsLectureWritten examinationkinds of workplace reportAvailable technology relevant to the enterprise and the individual’s work responsibilities Read and follow instructions in applying basic mathematical conceptsFollow simple spoken languageDemonstrationObservationGather and provide information in response to workplace requirements2. Work in a team environmentDescribe and identify team role and responsibility in a team.Describe the team role and scopeGroup discussion Oral evaluation4 HoursReadDefinition of TeamLectureWritten examinationDifference between team and groupObjectives and goals of teamIdentify different sources of informationDescribe work as a teamDescribe team goals and objectivesPerform in setting team goals and expectations scenarioIdentify individual role and responsibilityGroup discussionOral evaluationRole playOral evaluationObservationLectureWritten examinationPractice Interacting effectively with othersGroup discussionOral evaluationRead:LectureWritten examinationFundamental rights at work including gender sensitivity Understanding individual competencies relative to teamworkTypes of individualsRole of leaders3. Practice career professionalism3.1Integrate personal objectives with organizational goalsDescribe performance evaluationGroup discussionOral evaluation6 HoursRead:LectureWritten examinationWork values and ethics (Code of Conduct, Code of Ethics, etc.)Understanding personal objectivesUnderstanding organizational goalsDemonstrate Intra and Interpersonal skills at workDemonstrationObservationDemonstrate personal commitment in work3.2Set and meet work prioritiesDescribe company policies, operations, procedures and standards Group discussionOral evaluationRead:LectureWritten examinationTime ManagementBasic strategic planning conceptsResource utilization and managementApply managing goals and timeDemonstrationObservationPractice:economic use of resources and facilitiesDemonstrationObservationtime management3.3Maintain professional growth and developmentDescribe company recognition and incentivesGroup discussionOral evaluationRead:LectureWritten examinationCareer development opportunitiesInformation on relevant licenses and or certificationspersonal career development needsDetermine personal career development needsGroup discussionOral evaluation4. Practice occupational health and safety4.1Identify hazard and risksDescribe OHS procedures, practices and regulationsGroup discussionOral evaluation6 HoursReadLectureWritten examinationOHS indicatorsOrganizational contingency practicesPractice hazards/risks identification and control 4.2Evaluate hazard and risksDescribe effects of safety hazardsGroup discussionOral evaluationReadLectureWritten examinationThreshold Limit Value –TLVPractice reporting safety hazardsRole playObservationDemonstrate evaluating hazards and risks using communication equipmentDemonstrationObservation4.3Control hazards and risksDescribe :Organization safety and health protocolGroup discussionOral evaluationCompany emergency procedure practicesPractice personal hygieneDemonstrationObservationPractice drills on responding to emergencyDemonstrationSimulationObservation4.4Maintain occupational health and safety awarenessIdentify emergency-related drills information LectureWritten examinationPractice occupational safety and health standards on personal records in the workplaceRole playObservationPractice emergency related drills in the workplaceDemonstrationSimulationObservation COMMON COMPETENCIES72 HRSUnit of CompetencyLearning OutcomesLearning ActivitiesMethodologyAssessment MethodNominal Duration1. Apply safety measures in farm operationsDetermine areas of concern for safety measuresIdentify work tasks in farm operationsLectureDiscussionIncomplete worksheetPower point presentationVideo presentationWritten examinationInterviewOral questioningDemonstration15 hoursDiscuss safety measures in a workplace during farm operationsLectureDiscussionIncomplete worksheetPower point presentationVideo presentationRole playingWritten examinationInterviewOral questioningDemonstrationExplain farm operations situations and period when to observe safetyLectureDiscussionIncomplete worksheetPower point presentationVideo presentationRole playingWritten examinationInterviewOral questioningDemonstrationIdentify appropriate tools, materials and outfits to be usedLectureDiscussionIncomplete worksheetPower point presentationVideo presentationWritten examinationInterviewOral questioningDemonstrationPrepare tools, materials and outfits for the farm operationLectureDiscussionPower point presentationVideo presentationDemonstrationWritten examinationInterviewOral questioningDemonstration1.2 Apply appropriate safety measuresEnumerate uses and functions of tools and materialsDiscussionPower point presentationVideo presentationDemonstrationWritten examinationInterviewOral questioningDemonstrationExplain procedures of wearing personal protective equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningDiscuss topics on effectivity, shelf life and expirations of materials to be used.DiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningIdentify the emergency proceduresDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningIdentify hazards in a farm workplaceDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningUse tools and materials DiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstrationWear personal protective equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationWritten examinationInterviewOral questioningDemonstrationPrepare report on hazards in the workplaceDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningDemonstrationReport on hazards in the workplaceDiscussionPower point presentationVideo presentationIncomplete worksheetRole playingWritten examinationInterviewOral questioningDemonstration1.3 Safekeep/ dispose of tools, materials and outfitExplain cleaning and storing procedures of the used tools and outfitDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningState labelling and storing procedures for unused materials DiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningExplain proper wastes disposalDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningClean and store used tools and outfitDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstrationLabel and store unused materialsDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstrationDispose waste materialsDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstration2.Use farm tools2.1Select and use farm toolsIdentify farm toolsDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationWritten examinationInterviewOral questioningDemonstration15 hoursDescribe faults and defective toolsDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationWritten examinationInterviewOral questioningDemonstrationDiscuss using of tools and equipment relating to manufacturer’s manualDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstrationCheck farm tools for faults and defectsDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstrationUse tools and equipment relating to manufacturer’s manualDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstration2.2 Select and operate farm equipmentIdentify farm equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningExplain importance of reading manufacturer’s manualDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningDiscuss pre-operation check and its importanceDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningIdentify different types of faults in farm equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningEnumerate reporting proceduresDiscussionPower point presentationVideo presentationIncomplete worksheetRole playingWritten examinationInterviewOral questioningDemonstrationEnumerate procedures in using farm equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningDiscuss safety procedures for farm operationDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningRead manufacturer’s manualDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationWritten examinationInterviewOral questioningDemonstrationConduct pre-operation check-upDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstrationReport identified faults DiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstrationOperate farm equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onField visitWritten examinationInterviewOral questioningDemonstrationFollow safety proceduresDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstration2.3 Perform preventive maintenanceEnumerate cleaning procedures for tools and equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningDemonstrationDiscuss significance of routine check-up and maintenanceDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningDemonstrationExplain procedures in storing tools and equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetWritten examinationInterviewOral questioningClean tools and equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstrationPerform routine check –up and maintenanceDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstrationStore tools and equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationHands-onWritten examinationInterviewOral questioningDemonstration3. Perform estimation and basic calculation3.1Perform estimationIdentify job requirements and work task/activityLectureDiscussionWritten examOral questioning9 hoursIdentify materials and resources of job requirementsLectureDiscussionWritten examOral questioningEstimate time to complete work task/activityLectureDiscussionDemonstrationVideo presentationWritten examOral questioningEstimate quantities of materials and resourcesLectureDiscussionDemonstrationWritten examOral questioningPrepare and submit bill of materialsLectureDiscussionDemonstrationWritten examOral questioningDemonstration3.2 Perform basic workplace calculationDescribe different types of calculationLectureDiscussionWritten examOral questioningDiscuss different methods of calculationLectureDiscussionWritten examOral questioningDescribe system and unit of measurementLectureDiscussionWritten examOral questioningCompute quantity of feeds, amount of fertilizer and amount of medicines using methods of calculation, system of measurement and units of measurementLectureDiscussionDemonstrationWritten examOral questioning4.Process farm wastes4.1 Collect farm wastesIdentify tools and materials and its usesDiscuss types of wastesExplain waste collection processDiscuss danger and hazard of waste collection Discuss HAZMAT and OSHSExplain proper wearing of PPEsCollect farm wastesSelf-paced/modularLecture/DiscussionInteractionPractical DemonstrationVisit/tourOral/Written InterviewsDirect ObservationPractical Demonstration18 hours4.2 Identify and segregate wastesIdentify type of wastesDiscuss categories of wastesDiscuss segregation proceduresExplain information on correct identification and labelling of containerDiscuss OSHS on waste segregationSegregate wastesSelf-paced/modularLecture/DiscussionInteractionPractical DemonstrationVisit/tourOral/Written InterviewsDirect ObservationPractical Demonstration4.3 Treat and process farm wastesIdentify danger and hazards of wastesDiscuss procedures of processing of wastes Explain 3RsIdentify types of treatmentDiscuss treatment procedureDiscuss disposal of farm wastesDiscuss OSHSTreat and process farm wastesSelf-paced/modularLecture/DiscussionInteractionPractical DemonstrationVisit/tourOral/Written InterviewsDirect ObservationPractical Demonstration4.4 Perform housekeepingIdentify warning signs and labelsDiscuss cleaning proceduresIdentify materials to be storedDiscuss storage proceduresExplain record keepingDiscuss OSHSPerform housekeepingSelf-paced/modularLecture/DiscussionInteractionPractical DemonstrationVisit/tourOral/Written InterviewsDirect ObservationPractical Demonstration5. Perform record keeping5.1 Carry out inventory activitiesDiscuss inventory proceduresDiscuss defects of tools and equipmentExplain inspection proceduresCarry out inventory activitiesSelf-paced/modularLecture/DiscussionInteractionPractical DemonstrationVisit/tourOral/Written InterviewsPractical Demonstration15 hours5.2 Maintain production recordExplain production plan Discuss production plan activitiesDiscuss production plan reportExplain monitoring proceduresMaintain production recordSelf-paced/modularLecture/DiscussionInteractionPractical DemonstrationVisit/tourOral/Written InterviewsPractical Demonstration5.3 Prepare financial recordsDiscuss basic computationExplain production costDiscuss revenuePrepare financial recordsSelf-paced/modularLecture/DiscussionInteractionPractical DemonstrationVisit/tourOral/Written InterviewsPractical DemonstrationCORE COMPETENCIES68 hoursUnit of CompetencyLearning OutcomesLearning ActivitiesMethodologyAssessment ApproachNominal Duration1. Conduct pre-milking activities1.1 Prepare milking parlor and machineryExplain PPEsDiscuss GMP and OSHSDescribe personal hygieneIdentify different cleaning solutionExplain procedure in preparing cleaning solution with reference to MSDSEnumerate cleaning and disinfection procedures of milking parlor with reference to GMPDescribe parts of milking machineDiscuss cleaning and sanitation of milking machine using CIPExplain cleaning procedures on herringbone and bucket type milking machineWear PPEsPractice GMP and GMPEmploy personal hygieneCompute for concentration of cleaning solutionPrepare cleaning solutionClean and disinfect milking parlorClean and sanitize milking machineDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationField visitLectureHands onWritten examinationInterviewOral questioningDemonstration14 hours1.2 Prepare tools, utensils, materialsExplain PPEsDiscuss GMP and OSHSDescribe personal hygieneIdentify right cleaning solutionExplain procedure in preparing cleaning solutionIdentify different materials, tools and utensilsWear PPEsPractice GMP and OSHSEmploy personal hygieneCompute for concentration of cleaning solutionPrepare cleaning solutionPrepare materials, tools and utensilsClean and sanitize tools, utensils and equipmentDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationField visitLectureHands onWritten examinationInterviewOral questioningDemonstration8 hours1.3 Prepare animal for milkingExplain PPEsDiscuss GMP, GAHP and OSHSDiscuss the Animal Welfare ActDiscuss SOP relating to cleaning animal uddersDiscuss SOP relating to foremilkingDescribe personal hygieneExplain workplace procedureEnumerate the guidelines in positioning the animal for milkingIdentify animals for milking & mastitic animalsExplain mastitis testingDiscuss the procedure in teats dipping and dryingWear PPEsPractice GMP and GAHPEmploy personal hygienePerform mastitis testingPerform foremilkingPerform teats dippingHandle animals according to Animal Welfare ActApply the guidelines in positioning the animal for milkingClean animal uddersIdentify and separate animals infected with mastitisDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationField visitLectureHands onWritten examinationInterviewOral questioningDemonstration11 hours2. Perform milking operation2.1 Operate milking machineExplain PPEsDiscuss GMP, GAHP and OSHSExplain procedure in operating milking machineExplain procedure in milking operationWear PPEsPractice GMP and GAHPEmploy personal hygienePerform in milking operationPerform in teat dipping and sprayingDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationField visitWritten examinationInterviewOral questioningDemonstration5 hours2.2 Monitor milking operationExplain PPEsDiscuss GMP and OSHSExplain in teat dipping and sprayingExplain procedure in monitoring milking machineDescribe the milk qualityIdentify the milk performanceExplain milk recordingIdentify animals with good health conditionWear PPEsPractice GMPPerforming mathematical operationPerform in milking operationDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationField visitWritten examinationInterviewOral questioningDemonstration6 hours2.3 Perform simple troubleshooting and repairExplain PPEsDiscuss GMP and OSHSExplain procedure in monitoring milking machineIdentify the parts of malfunction milking machinePerform simple troubleshooting & repairReport malfunction milking machinesInterpersonal skillsDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationField visitWritten examinationInterviewOral questioningDemonstration3 hours3. Carry-out post-milking operation3.1 Shut down milking parlorExplain PPEsDiscuss GMP, GAHP and OSHSExplain in teat dipping and sprayingExplain Animal Welfare ActExplain MSDSDescribe personal hygieneIdentify right cleaning solutionExplain procedure in preparing cleaning and disinfectant solutionDiscuss CIPPerforming post-dipping and sprayingReleasing animalsPreparing teat disinfectantCleaning and disinfecting of milking machineDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationField visitWritten examinationInterviewOral questioningDemonstration7.5 hours3.2 Clean and store tools, utensils, materials and equipmentDiscuss and explain the different cleaning and sanitizing solutionsDiscuss GMP relating to cleaning and sanitationLectureHands onVideo pptDiscussionWritten examinationDemonstrationOral questioning1.5 hours3.3 Complete post-milking operationsExplain HACCP and GMPDescribe personal hygieneExplain OSHSExplain MSDSComputing of total milk productionDiscuss workplace procedureExplain manual on milking operationExplain EMS standardExplain procedure in preparing cleaning solutionDiscuss accomplishing of milk formPreparation of report using Log bookWear PPEsPractice GMPEmploy personal hygieneCleaning and sanitizing tools and utensilsStoring and inventorying of tools, utensils and materialsManaging of wastesPractice EMSPractice 7S of Good HousekeepingDiscussionPower point presentationVideo presentationIncomplete worksheetDemonstrationField visitWritten examinationInterviewOral questioningDemonstration12 hours3.2TRAINING DELIVERYThe delivery of training shall adhere to the design of the curriculum. Delivery shall be guided by the principles of competency-based TVET.Course design is based on competency standards set by the industry or recognized industry sector; (Learning system is driven by competencies written to industry standards)Training delivery is learner-centered and should accommodate individualized and self-paced learning strategies;Training can be done on an actual workplace setting, simulation of a workplace and/or through adoption of modern technology (Video Conferencing, Webinar, etc). Assessment is based in the collection of evidence of the performance of work to the industry required standards;Assessment of competency takes the trainee’s knowledge and attitude into account but requires evidence of actual performance of the competency as the primary source of evidence.Training program allows for recognition of prior learning (RPL) or current competencies;Training completion is based on satisfactory performance of all specified competencies. The competency-based TVET system recognizes various types of delivery modes, both on-and off-the-job as long as the learning is driven by the competency standards specified by the industry. The following training modalities and their variations/components may be adopted singly or in combination with other modalities when designing and delivering training programs: Institution- Based:Dual Training System (DTS) / Dualized Training Program (DTP) which contain both in-school and in-industry training or fieldwork components. Details can be referred to the Implementing Rules and regulations of the DTS Law and the TESDA Guidelines on the DTP: Enterprise-Based:Enterprise-based training may also be taken to mean a school or training center with one or more partner enterprise or an enterprise or group of enterprises setting up a common training facility or partnering with a school or training center.Enterprise-based Training - where training is implemented within the company in accordance with the requirements of the specific company.Apprenticeship – Training within employment involving a contract between an apprentice and an enterprise on an approved apprenticeable occupation. Community-Based –refers to a short program conducted or coordinated by NGOs, LGUs, training centers and other TVET providers which are intended to address the specific needs of a community. Such programs are usually conducted in informal settings such as barangay hall, basketball courts and other available venues in a community.3.3TRAINEE ENTRY REQUIREMENTSTrainees or students who want to enroll in this course should possess the following requirements:Able to read and write;Able to communicate, both orally and in writing; and Basic mathematical skillsNo active pulmonary tuberculosis as certified by local physician3.4LIST OF TOOLS, EQUIPMENT AND MATERIALS MILKING OPERATION NC IIRecommended list of tools, equipment and materials for the training of 25 trainees for Milking Operation NC IITOOLSEQUIPMENTMATERIALSQTY.QTYQTY.5 pcsMilk can(40 liters)2 unitsMilking machine (Bucket type)10 pcsCheesecloth5 pcsMilk can(20 liters)1 unit*Milking machine (Herringbone type)5 pcsFace towel5 pcsMilk can(10 liters)1 unitWeighing Scale5 rollsPaper towel5 pcsBucket (10 L)1 unitChilling tank2 LChlorine5 pcsMilking stool1 unitlaptop5 pcsScouring Pads5 pcsTeat dipper1 unitAudio-visual system5 pcsPush Brush5 unitscalculator1 unitWashing machine with dryer2 LMild liquid detergent5 unitsThermometer1 LTeat dip solution (iodine-10%)5 pcsHands spray2 LNitric Acid5 pcs“Teat dipper”5 pcsMastitis test kit25Logbook25Ballpen5 setsMeasuring cup2 LSodium hypochlorite (chlorox)5 pcsStrip cup2 LPhosphoric acid500 gCaustic soda25 (or 50) for replacementMIlkers Training Clothes (cover all)25 pairsRubber Boots25 pcsHead CapNOTE: Access to and use of equipment /facilities can be provided through cooperative arrangements or MOA with other partner-farms/companies.3.5TRAINING FACILITIESMILKING MACHINERY OPERATION NC IIBased on a class size of 25 students/traineesSPACE REQUIREMENTSIZE IN METERSAREA IN SQ. METERSTOTAL AREA IN SQ. METERSGRAND TOTAL AREA IN SQ. METERSA. Building (permanent) 215.00Student/Trainee Working Space2.00 x 1.00 per student/trainee2.00 per student50.00Comfort room12.00Learning Resource Center2x1250B. Milking Parlor and facilitiesStore roomCR and shower roomLocker roomLaundry roomMilking areaWaiting area3.00 x 4.004.00 x 4.003.00 x 4.003.00 x 4.0010.00 x 7.0012.0016.0012.0012.0070.002,550.00NOTE: Access to and use of equipment /facilities can be provided through cooperative arrangements or MOA with other partner-farms/companies.3.6TRAINER’S QUALIFICATIONS FOR AGRICULTURE, FORESTRY AND FISHERY SECTORTrainers who will deliver the training on MILKING OPERATION NC II should have the following:Must be a holder of National TVET Trainer Certificate in Milking Operation NC II or preferably graduate of Animal Science and related areas or graduate of Agricultural Engineering/Agricultural Biosystems Engineering with TM IMust have two (2) years industry experience for the last five (5) years3.7INSTITUTIONAL ASSESSMENTInstitutional assessment is undertaken by trainees to determine their achievement of units of competency . A certificate of achievement is issued for each unit of competency.SECTION 4ASSESSMENT AND CERTIFICATION petency Assessment is the process of collecting evidence and making judgments whether competency has been achieved. The purpose of assessment is to confirm that an individual can perform to the standards expected at the workplace as expressed in relevant competency standards.The assessment process is based on evidence or information gathered to prove achievement of competencies. The process may be applied to an employable unit(s) of competency in partial fulfillment of the requirements of the national qualification.National asSESSMENT AND CERTIFICATION ARRANGEMENTSTo attain the National Qualification of MILKING OPERATION NC II the candidate must demonstrate competence covering all the units of competency listed in Section 1. A successful candidate shall be awarded a National Certificate by the TESDA Director GeneralAssessment shall focus on the core units of competency. The basic and common units are assessed concurrently with the core units.Recognition of Prior Learning (RPL). Candidates who have gained competencies through education, informal training, and work or life experience may apply for recognition in a particular qualification through competency assessment.The following are qualified to apply for assessment:Graduating students/trainees of WTR-registered programs, graduates of NTR programs or graduates of formal/non-formal/informal including enterprise-based training programs related to milking operation.Experienced workers in dairy industryConduct of assessment and issuance of certificates shall follow the “Procedures Manual on Assessment and Certification” and “Guidelines on the Implementation of the “Philippine TVET Competency Assessment RequisiteSelf-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 knowledgeHighlight gaps in candidate’s skills and knowledgeProvide critical guidance to the assessor and candidate on the evidence that need to be presentedAssist the candidate to identify key areas in which practice is needed or additional information or skills that should be gained prior to assessmentAccredited Assessment Center. Only a TESDA-accredited assessment center is authorized to conduct competency assessment. The center has to undergo a quality assured procedure for accreditation before it is authorized by TESDA to manage the assessment for National Certification. The Accredited Assessment Center may partner with a Dairy Facilities and enter into a Memorandum of Agreement for venue use.Accredited Competency Assessor. Only accredited competency assessor is authorized to conduct assessment of competence. Competency assessors undergo a quality assured system of accreditation procedure before they are authorized by TESDA to assess the competencies of candidates for National Certification.Qualification of Competency AssessorsFor Trainer-AssessorHolder of National TVET Trainer Certificate Level I (NTTC) on Milking Operation NC II with at least three (3) years work experience in the dairy industryFor Industry-AssessorHolder of National Certificate in Milking Operation NC IIHolder of Certificate of Competency (COC) in Conduct Competency under the Trainers Methodology Level I (TM I) Must have at least three (3) years work experience in the dairy industry3238504044315CORECOMPETENCIES00CORECOMPETENCIES941070447484500219075253365Supermarket of CompetenciesAGRICULTURE, FORESTRY AND FISHERY SECTOR00Supermarket of CompetenciesAGRICULTURE, FORESTRY AND FISHERY SECTORright21526500327546398730700300252998447003138982581588003524252529840COMMON COMPETENCIES00COMMON COMPETENCIES9499604614545Conduct pre-milking activities00Conduct pre-milking activities-1225551528445BASIC COMPETENCIES00BASIC COMPETENCIES27222454662170Carry-out post-milking operation00Carry-out post-milking operation18745204522470Perform milking operation00Perform milking operation19196054595495001814830447167000269113044716700030486351663065Practice career professionalism00Practice career professionalism301498015106650010293351602740Participate in workplace communication00Participate in workplace communication21069301650365Work in a team environment00Work in a team environment198945515106650094996015106650040373301539240Practice occupational health and safety procedures00Practice occupational health and safety procedures4008755151066500180403528517850027660603232785Basic Calculation00Basic Calculation28136853128010Estimation and00Estimation and29470353023235Perform00Perform276606030137100019278603099435and Equipment00and Equipment19088103004185Use Farm Tools00Use Farm Tools188976030041850011398253280410operations00operations12446003166110farm00farm11112503061335Measures in00Measures in11112502956560Apply Safely00Apply Safely91821028422600031280103042285 00 27000202847340003628390483235AGRI-FISHERY Sector00AGRI-FISHERY Sector3366135322580Supermarket of Competencies00Supermarket of CompetenciesGLOSSARY OF TERMS Milkers’ PPESpecialized clothing or equipment worn by milkers for protection against health and safety hazards. Personal protective equipment includes head cap, scrub suit, and bootsAnimal uddersOrgan formed of the mammary glands of female quadruped mammalsTeats dippingThe dipping of teats of dairy cows in a long-acting disinfectant before and at the end of each milkingClean-in-place (CIP)Method of cleaning the interior surfaces of pipes, vessels, process equipment, filters and associated fittings, without disassemblyMilking ParlorAn isolated room or separate building including the milking machine to which cows kept on a loose-housing system are taken for milkingForemilkingis the process of the extraction of first milk or foremilk drawn from a cow's udder prior to milkingClean-out-of- place (COP)Cleaning disassembling or dismantling the equipment, often done manuallyACKNOWLEDGEMENTSThe Technical Education and Skills Development Authority (TESDA) wishes to extend gratitude and appreciation to the many representatives of business, industry, academe and government agencies and labor groups who donated their time and expertise to the development and validation of these Training Regulations.THE TECHNICAL EXPERT PANEL (TEP)DR. CYRIL BALTAZARTechnical ExpertPhilippine Carabao CenterScience of Mu?oz, Nueva EcijaMR. MIKE DEL ROSARIOTechnical ExpertPhilippine Carabao CenterScience of Mu?oz, Nueva EcijaDR. ARNEL DEL BARRIO Technical ExpertPhilippine Carabao CenterScience of Mu?oz, Nueva EcijaENGR. AREODEAR RICOTechnical ExpertPhilippine Society of Agricultural EngineersMetro ManilaENGR. GEORGE Q. CANAPITechnical ExpertAgricultural Machinery Manufacturers and Distributors Association (AMMDA), Inc.Makati City, Metro ManilaENGR. JANE TAPELTechnical ExpertNational Meat Inspection ServiceQuezon CityThe respondents of Validation: Ms. Mina P. Abella Philippine Carabao CenterScience of Mu?oz, Nueva EcijaMs. Charito A. Gutierrez Philippine Carabao CenterScience of Mu?oz, Nueva EcijaMs. Kristina Gracia Bernabe Philippine Carabao CenterScience of Mu?oz, Nueva EcijaMs. Janina S. Martin Philippine Carabao CenterScience of Mu?oz, Nueva Ecija CLSUMr. Genero S. Candelaria Philippine Carabao CenterScience of Mu?oz, Nueva EcijaMs. Patrizia Saturno Philippine Carabao CenterScience of Mu?oz, Nueva EcijaMr. Cesar R. Casta?edaPhilippine Carabao CenterScience of Mu?oz, Nueva EcijaMr. Lester S. Verona Philippine Carabao CenterScience of Mu?oz, Nueva EcijaMr. Marco M. Delizo Philippine Carabao CenterScience of Mu?oz, Nueva EcijaBatangas Dairy Cooperative (BADACO)Lipa CityBatangasMr. Ferrymar Gaspar Philippine Carabao CenterScience of Mu?oz, Nueva EcijaNational Dairy Authority (NDA)Diliman Quezon CityThe Members of the TESDA Board and SecretariatThe MANAGEMENT and STAFF of the TESDA SecretariatQualifications and Standards Office (QSO) TESDA – QSO Technical FacilitatorsCompetency Standards Development DivisionMS. BERNADETTE N. SERVAZ- AUDIJE Ms. CHERRY l. TORALDEMs. MELCHRIS A. ATISCompetency Programs and Standards Development DivisionMS. MERCEDES E. JAVIERMS. FORTUNATA L. BACOTraining Regulation are available in both printed and electronic copiesFor more information, please contact:TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY (TESDA)Telephone Nos.:817-4076 to 82 loc. 163 / 164 Tele Fax No.:818-7728or visit our website: .ph-606425887285500 ................
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