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OAP_Self_Assessment_Tool_Concoctions

The document is a self-assessment tool for candidates in Organic Agriculture Production NC II, specifically focusing on the competency of producing various concoctions. It includes performance criteria for evaluating skills in preparation, hygiene, ingredient measurement, fermentation, and packaging. Candidates reflect on their strengths, areas for improvement, and actions to enhance their skills.

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jazel aquino
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21 views3 pages

OAP_Self_Assessment_Tool_Concoctions

The document is a self-assessment tool for candidates in Organic Agriculture Production NC II, specifically focusing on the competency of producing various concoctions. It includes performance criteria for evaluating skills in preparation, hygiene, ingredient measurement, fermentation, and packaging. Candidates reflect on their strengths, areas for improvement, and actions to enhance their skills.

Uploaded by

jazel aquino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Self-Assessment Tool

Qualification: Organic Agriculture Production NC II

Unit of Competency: Produce Various Concoctions

Candidate Name: __________________________

Date: __________________________

Instructions:
This self-assessment tool will help you evaluate your readiness and confidence in
performing tasks related to producing various concoctions. Read each statement carefully
and tick the appropriate column that reflects your self-assessment.

Performance I can do this I can do this I need more Not familiar


Criteria independently with guidance practice with this yet

I can prepare
the necessary
tools, materials,
and equipment
for concoction-
making.

I can follow
proper
personal
hygiene and
safety practices
before and
during the
process.

I can correctly
identify and
measure
ingredients for
various
concoctions.

I understand
the
fermentation
process and can
apply it
properly.

I can handle
unexpected
situations (e.g.,
contamination,
spoilage)
during the
process.

I can package
the finished
concoctions
using clean and
labeled
containers.

I can maintain
cleanliness and
orderliness in
the work area.

I understand
the importance
of labeling and
documenting
each batch.

I am confident
in explaining
each step of the
process to
others.

I understand
the use and
benefits of each
type of
concoction (e.g.,
FPJ, FAA, OHN,
IMO).
Reflection:

What are my strengths in this unit?


__________________________________________

What do I still need to improve?


__________________________________________

What actions will I take to improve?


__________________________________________

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