Hello. Welcome to Controlling Weeds leading to the Qualification AGRICULTURAL CROPS NC III!!!

If you want to acquire knowledge, skills and attitudes of controlling weeds, then this course is for you. This online course is a guide for you to control weeds taking into consideration Integrated Pest Management (IPM) options. It also involves the application of knowledge in areas such as weed recognition, biology and control, and the life cycles of weed predators and hosts.

Happy Learning! 

This course is developed and maintained by Marcos Agro-Industrial School - Technical Education and Skills Development Authority.

This course consists of competencies that a person must achieve in the production of crops such as rice, vegetables, fruits and nuts as wells as many others. Worker operating at this level and using these competencies would be working without previous experience in this industry sector. They would be undertaking a small range of skills and they would be under constant supervision or workialongside a more competent worker with some supervisor skills. They would be undertaking Basic Crop Productin and Management and work orientation skills.

More specifically, also consists of competencies such as support to horticulturak crop work, support to nursery work, support agronomic crop work, support irrigaion work, conduct variety and seed selection, perform land preparation, carry-out crop establishment, manage crop and conduct harvest and post-harvest operations. It also includes performing manual land preparation.

The course deals with the nature of identity, as well as the factors and forces that affect the development and maintenance of person identity.

This subject is intended to facilitate exploration of the issues and concerns regarding self and identity to arrive at a better understanding of one’s self. It strives to meet this goal by stressing the integration of the personal with the academic contextualizing matters discussed in the classroom and in every experiences of student – making for better learning, generating a new appreciation for the learning process, and developing a more critical and reflective while enabling them to manage and improve their selves to attain a better quality of life.

Course Description:               

 This course deals with the different discoveries and inventions in all ages and generations of computers, understanding the history of the internet, and working with teams or individual to experience to live in this IT era.

Hello. Welcome to Animal Production (Swine) NC II!!!

If you want to acquire knowledge, skills and attitudes of handling breeders, then this course is for you. This online course would give you a guide for handling breeders. This is composed of 5 modules that discusses production activities from select the genetically superior breeders and replacement stocks, proper handling  and feeding of boar, sows and gilts, providing care and monitoring the health of the breeders.

This course is developed and maintained by Marcos Agro-Industrial School - Technical Education and Skills Development Authority.

Please accomplish all required activities posted here first before proceeding to the basic, common  and core competencies. You can only access other competencies once you are done with the course preliminaries.

Heavy Equipment Operation requires formal training. The training for heavy equipment operation emphasizes the development of: knowledge about the equipment; skills in the actual operation of the equipment in various situations; and attitude required in performing procedures before and after effective and productive operation of equipment.

Welcome to the Module; Preparing Masonry Materials. This module contains training materials and activities for you to complete.

 The unit of competency “Preparing Masonry Materials " contains the knowledge, skills and attitudes in hauling materials and mixing mortars/concrete. It is one of the Core Modules at National Certificate Level I(NC I).

 You are required to go through a series of learning activities in order to complete each learning outcome of the module. In each learning outcome there are Information Sheets, Resource Sheets and Reference Materials for further reading to help you better understand the required activities. Follow these activities on your own and answer the self-check at the end of each learning outcome. Get the answer key from your instructor and check your work honestly. If you have questions, please don’t hesitate to ask your facilitator for assistance.

Introduction

This module covers the knowledge, skills and attitudes in selecting and preparing materials, tools and equipment for fabrication formworks, laying-out , cutting to dimensions of form sheating and stiffeners and assembling form panels.

You need to complete this module by learning the theories and principles required, closely coupled with the practical activities to master the skills required in this module. Desirable values and attitude must also be taken into consideration.

This module consists three learning outcomes. Each learning outcome contains learning activities for both knowledge and skills, supported with information sheets, job sheets, operation sheets and self-check, gathered from different sources. Before you perform the manual exercises, read the information/job/operation sheets mentioned in the special instruction column and answer the self-check for confirmation that you are equipped with the knowledge necessary to perform the skills portion of the particular learning outcome with your instructor.

Upon completion of this module, you have to submit yourself to your instructor for assessment. You will be given a Certificate of Completion as a proof that you have met the standard requirements (Knowledge & Skill) for this module. The assessment could be made using different methods, as prescribed in the competency standard.

The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations.

This consists of competencies that a person must possess in order to be able to conduct the process of making a reservation, registering and checking-in/checking-out a guest in commercial accommodation establishments.

Trainees or students wishing to gain entry into this course should possess the following requirements:

·      Can communicate English both in the oral and written form; and

·      Can perform basic mathematical computation.

The Basic Competencies cover the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements,  identify role and responsibility as a member of a team, promote career growth and advancement, and comply with regulatory and organizational requirements for occupational health and safety.

Common Competencies deal with the knowledge, skills required to access, increase and update industry knowledge, observe, identifiy and prevent workplace hygiene risks, perform computer operations, follow health, safety and security practices, and provide effective customer service.

This 16-hour course is intended for aspiring and current LMS Administrators. The lessons covered in this course will provide learners an adequate skills and knowledge on LMS so that, they would be able to build, implement and maintain LMS into their organization.

This course intends to develop trainers for Community-Based Training Program. It deals with the knowledge, skills and attitude in developing the training environment, organizing the training delivery, delivering the training program, and reviewing the training program. In the implementation of the course, the context in which the learning outcomes will be achieved must be focused on community-based training delivery.