SEAWEED PRODUCTION NC II – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR SEAWEED PRODUCTION NC II COURSE

The TESDA Course in SEAWEED PRODUCTION NC II consists of competencies that a person must achieve to operate and maintain seaweed nursery, grow-out seaweed, produce raw dried seaweed and market seaweed. These competencies are required to an individual who will be engaged in seaweed production at economic scale, handling at least one-fourth (1/4) to one (1) hectare of seaweed farm.

This Qualification is packaged from the competency` map of the Agriculture, Forestry and Fishery Sector

A student who has achieved this Course in SEAWEED PRODUCTION NC II is competent to be:

  • Seaweed nursery operator
  • Seaweed farmer/grower
  • Seaweed trader

TRAINEE ENTRY REQUIREMENTS

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

  • Able to read and write
  • Able to communicate, both orally and in writing
  • Able to perform simple computations
  • * Have basic swimming skills

Note: * Options of training institutions

COMPETENCY STANDARDS

These guidelines are set to provide the Technical Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for SEAWEED PRODUCTION NC II.

SEAWEED PRODUCTION NC II – TRAINING AND REGULATION MODULE

Course Title: SEAWEED PRODUCTION
Level: NC II
Nominal Training Duration : 652 Hours

This course is designed to enhance the knowledge, desirable attitudes and skills of a seaweed nursery operator, seaweed farmer/grower or seaweed trader to operate seaweed nursery, grow-out seaweed, produce raw dried seaweed and market seaweed. These competencies are required to an individual who will be engaged in seaweed production at economic scale, handling at least one-fourth (1/4) to one (1) hectare of seaweed farm.

COMPETENCIES REQUIRED IN SEAWEED PRODUCTION NC II

This units of competency comprising this qualification include Basic, Common, Elective and Core Competencies.

To obtain this course, all units prescribed for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE CORE COMPETENCIES (560 Hours)
AFF622305 Operate seaweed nursery
AFF622306 Grow-out seaweed
AFF622307 Produce raw dried seaweed
AFF622308 Market seaweed
UNIT CODE COMMON COMPETENCIES (72 Hours)
AGR321201 Apply safety measures in farm operations
AGR321202 Use farm tools and equipment
AGR321203 Perform estimation and basic calculation
UNIT CODE BASIC COMPETENCIES (20 Hours)
500311105 Participate in workplace communication
500311106 Work in a team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures

This section gives the details of the contents of the basic, common and core units of competency required in SEAWEED PRODUCTION NC II.

CORE COMPETENCIES

UNIT OF COMPETENCY : OPERATE SEAWEED NURSERY
UNIT CODE : AFF622305

This unit covers the knowledge, skills and attitude to operate seaweed nursery. It includes conducting prenursery activities, sourcing out propagules, planting propagules, maintaining seaweed nursery, harvesting propagules and carrying-out post-nursery activities.

  1. Conduct prenursery activities
    • Feasible nursery site is selected based on industry standards
    • Test planting is conducted based on Bureau of Fisheries and Aquatic Resources-Fisheries Office Order (BFAR FOO)
    • Necessary documents are secured for nursery operation following industry requirements
    • Capital and other resources are accessed based on nursery requirements
    • Simple project proposal is prepared for assistance
    • Nursery structure is installed according to plan and design.
  2. Source out propagules
    • Seaweed species is identified according to seasonality
    • Seaweed propagules are acclimatized for temperature and salinity requirements
    • Healthy seaweed propagules are acquired based on cross examination
    • Seaweed propagules are acquired according to planting scheduled
    • Quantity of delivered seedlings are checked following industry procedures
  3. Plant propagules
    • Propagules are cut according to the required weight
    • Seaweed propagules are tied in planting lines based on culture method
    • Planting lines are installed to nursery structures following GAqP
    • Required floaters are installed following GAqP
  4. Maintain seaweed nursery
    • Weekly growth rate is computed and recorded using Daily Growth Rate (DGR) formula
    • Water quality monitoring is done using the appropriate measuring instrument
    • Foreign materials are removed and disposed following GAqP and marine pollution act
    • Nursery structures and set-up are maintained according to industry practices
    • Pests and diseases are monitored through ocular and cross examination
    • Prevention and control measures are identified and implemented
    • Seaweed nursery is patrolled following industry procedures
  5. Harvest propagules
    • Harvesting criteria data are recorded and monitored based on industry practices
    • Tools, materials and equipment are prepared in accordance with industry standards
    • Propagules are pruned following prescribed cutting techniques
    • Boat is operated based on industry practices
  6. Carry-out post-nursery activities
    • Propagules are packed according to established farm practices
    • Propagules are dispersed according to seaweed farmer’s purpose
    • Matured seaweed cuttings are segregated for drying
    • Handling of propagules during transportation is performed based on industry practices
    • Propagules production data are recorded based on industry requirements
    • Tools, materials and equipment are cleaned and stored in accordance with HACCP and OSHS
    • Waste management is practiced in accordance with environmental regulations

UNIT OF COMPETENCY : GROW-OUT SEAWEED
UNIT CODE : AFF622306

This unit covers the knowledge, skills and attitude required to conduct pre-cropping activities, prepare grow out farm, plant seaweed propagules, maintain seaweed farm, carry out seaweed health management and harvest mature seaweed.

  1. Conduct pre-cropping activities
    • Feasible grow-out site is selected based on industry standards
    • Test planting is conducted based on BFAR FOO
    • Necessary documents are secured for seaweed farming following industry requirements
    • Capital and other resources are accessed based on farming requirements
    • Simple project proposal is prepared for assistance
  2. Prepare grow out farm
    • Boat and engine are inspected and tested for functionality
    • Defective boat is reported to immediate authority following standard workplace procedures
    • Farm tools materials and equipment are prepared according to work requirements.
    • Farm structure is installed and set-up in accordance to culture method selected
    • Measurement activities are done according to farm plan
    • Grazer are controlled following established farm practices
  3. Plant seaweed propagules
    • Seaweed species to be planted is identified according to seasonality
    • Seaweed propagules are acclimatized for temperature and salinity requirements
    • Healthy seaweeds are acquired based on cross examination
    • Seaweed propagules are acquired according to planting schedule
    • Seaweed propagules are planted in accordance with culture method.
  4. Maintain seaweed farm
    • Monitor and compute growth rate using Daily Growth Rate (DGR) formula
    • Water quality monitoring is done using the appropriate measuring instrument
    • Seaweed farm is protected through patrolling
    • Foreign materials on farm structures and seaweeds are removed in accordance to the Good Aquaculture Practices (GAQP)
  5. Carry out seaweed health management
    • Seaweed sample collection is done for laboratory analysis
    • Disease sign and symptoms are observed and monitored through cross examination
    • Prevention and control measures are implemented based on result of monitoring.
  6. Harvest mature seaweed
    • Harvesting criteria are recorded and monitored based on industry practices
    • Decision for harvesting operation is made based on harvesting criteria
    • Tools, materials and equipment are prepared in accordance to industry standards.
    • Harvesting techniques are carried out according to farming/ culturing methods and GAqP
    • Boat is operated based on instructional manual
  7. Complete seaweed grow-out operation
    • Management of harvested seaweed crops is performed in accordance with GAqP and waste management standards
    • Wastes are disposed according to environmental procedures
    • Seaweed production data are recorded based on industry practice
    • Harvested seaweeds are labeled based on industry practices
    • Handling of seaweed crops during transport is performed based on industry practices
    • Tools, materials and equipment are cleaned and stored in accordance to HACCP and OSHS

UNIT OF COMPETENCY : PRODUCE RAW DRIED SEAWEED
UNIT CODE : AFF622307

This unit covers the knowledge, skills and attitudes required to dry the newly harvested seaweeds, pack and store dried seaweeds.

  1. Dry the newly harvested seaweeds
    • Tools, materials, equipment and facilities are prepared and cleaned following workplace procedures
    • Appropriate drying techniques are selected based on production requirements
    • Harvested seaweeds are cleaned and dried according to Philippine National Standards (PNS) on dried raw seaweeds
    • Seaweeds samples are collected for moisture content analysis
    • Housekeeping is practiced following 5S of Good housekeeping
  2. Pack the dried seaweeds
    • Tools, materials and equipment are prepared for packing purposes
    • Dried seaweeds are cleaned to remove foreign materials complying with PNS
    • Dried seaweeds are packed following PNS
    • Packed seaweeds are weighed according to industry practice
    • Packed dried seaweeds are labeled for traceability
  3. Store the dried seaweeds
    • Area for storage of dried seaweeds is selected following industry requirement
    • Dried seaweeds are properly stacked/ piled by species
    • Stacked dried seaweeds are monitored following industry standard operating procedures
    • Storage area is maintained according to industry standard operating procedures

UNIT OF COMPETENCY : MARKET SEAWEED
UNIT CODE : AFF622308

This unit covers the knowledge, skills and attitudes in monitoring prevailing seaweed price, applying marketing strategies and trading seaweed.

  1. Monitor prevailing seaweed price
    • Major producing and trading areas of seaweeds are determined
    • Seaweed information is sourced through coordination with other farmers and cooperatives/associations
    • Seaweed price is monitored through the assistance of BFAR and seaweeds industry
  2. Apply marketing strategies
    • Reputable buyers are determined
    • Collected information is use in strategizing to optimize sales and profit
    • Selling points for seaweed are presented to prospect buyers
    • Desired sales terms and conditions are established
    • Alliance with other sellers and cooperatives/associations is established for volume consolidation
  3. Sell seaweeds
    • Seaweeds are prepared for selling purposes
    • Negotiation with buyers is performed
    • Seaweeds are delivered following marketing agreement
    • Simple record keeping is done following industry practice

COMMON COMPETENCIES

UNIT OF COMPETENCY : APPLY SAFETY MEASURES IN FARM OPERATIONS
UNIT CODE : AFF321201

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.

  1. Determine areas of concern for safety measures
    • Work tasks are identified in line with farm operations
    • Place for safety measures are determined in line with farm operations
    • Time for safety measures are determined in line with farm operations
    • Appropriate tools, materials and outfits are prepared in line with job requirements
  2. Apply appropriate safety measures
    • Tools and materials are used according to specifications and procedures
    • Outfits are worn according to farm requirements
    • Effectivity/shelf life/expiration of materials are strictly observed
    • Emergency procedures are known and followed to ensure a safe work requirement
    • Hazards in the workplace are identified and reported in line with farm guidelines
  3. Safe keep/dispose tools, materials and outfit
    • Used tools and outfit are cleaned after use and stored in designated areas
    • Unused materials are properly labeled and stored according to manufacturers recommendation and farm requirements
    • Waste materials are disposed according to manufacturers, government and farm requirements

UNIT OF COMPETENCY : USE FARM TOOLS AND EQUIPMENT
UNIT CODE : AFF321202

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.

  1. Select and use farm tools
    • Appropriate farm tools are identified according to requirement / use
    • Farm tools are checked for faults and defective tools reported in accordance with farm procedures
    • Appropriate tools are safely used according to job requirements and manufacturers conditions
  2. Select and operate farm equipment
    • Identify appropriate farm equipment
    • Instructional manual of the farm tools and equipment are carefully read prior to operation
    • Pre-operation checkup is conducted in line with manufacturers manual
    • Faults in farm equipment are identified and reported in line with farm procedures
    • Farm equipment used according to its function
    • Safety procedures are followed.
  3. Perform preventive maintenance
    • Tools and equipment are cleaned immediately after use in line with farm procedures
    • Routine check-up and maintenance are performed
    • Tools and equipment are stored in designated areas in line with farm procedures

UNIT OF COMPETENCY : PERFORM ESTIMATION AND BASIC CALCULATION
UNIT CODE : AFF321203

This unit covers the knowledge, skills and attitudes required to perform basic workplace calculations.

  1. Perform estimation
    • Job requirements are identified from written or oral communications
    • Quantities of materials and resources required to complete a work task are estimated
    • The time needed to complete a work activity is estimated
    • Accurate estimate for work completion are made
    • Estimate of materials and resources are reported to appropriate person
  2. Perform basic workplace calculation
    • System and units of measurement to be followed are ascertained
    • Calculation needed to complete work tasks are performed using the four basic mathematical operation
    • Calculate whole fraction, percentage and mixed when are used to complete the instructions
    • Number computed is checked following work requirements

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
UNIT CODE : 500311105

This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.

  1. Obtain and convey workplace information
    • Specific and relevant information is accessed from appropriate sources
    • Effective questioning, active listening and speaking skills are used together and convey information
    • Appropriate medium is used to transfer information and ideas
    • Appropriate non- verbal communication is used
    • Appropriate lines of communication with supervisors and colleagues are identified and followed
    • Defined workplace procedures for the location and storage of information are used
    • Personal interaction is carried out clearly and concisely
  2. Participate in workplace meetings and discussions
    • Team meetings are at ended on time
    • Own opinions are clear expressed and those of others are listened to without interruption
    • Meeting inputs are consistent with the meeting purpose and established protocols
    • Workplace interactions are conducted in a courteous manner
    • Questions about simple routine workplace procedures and matters concerning working conditions of employment are asked and responded to.
    • Meetings outcomes are interpreted and implemented
  3. Complete relevant work related documents
    • Range of forms relating to conditions of employment are completed accurately and legibly
    • Workplace data is recorded on standard workplace forms and documents
    • Basic mathematical processes are used for routine calculations
    • Errors in recording information on forms/documents are identified and properly acted upon
    • Reporting requirements to supervisor are completed according to organizational guidelines

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106

This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

  1. Describe team role and scope
    • The role and objective of the team is identified from available sources of information
    • Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources.
  2. Identify own role and responsibility within team
    • Individual role and responsibilities within the team environment are identified.
    • Roles and responsibility of other team members are identified and recognized.
    • Reporting relationships within team and external to team are identified.
  3. Work as a team member
    • Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives.
    • Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context.
    • Observed protocols in reporting using standard operating procedures.
    • Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107

This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.

  1. Integrate personal objectives with organizational goals
    • Personal growth and work plans are pursued towards improving the qualifications set for the profession
    • Intra- and interpersonal relationships is are maintained in the course of managing oneself based on performance evaluation
    • Commitment to the organization and its goal is demonstrated in the performance of duties
  2. Set and meet work priorities
    • Competing demands are prioritized to achieve personal, team and organizational goals and objectives.
    • Resources are utilized efficiently and effectively to manage work priorities and commitments
    • Practices along economic use and maintenance of equipment and facilities are followed as per established procedures
  3. Maintain professional growth and development
    • Trainings and career opportunities are identified and availed of based on job requirements
    • Recognitions are sought/received and demonstrated as proof of career advancement
    • Licenses and/or certifications relevant to job and career are obtained and renewed

UNIT OF COMPETENCY : DEVELOP CAREER AND LIFE DECISIONSUNIT OF COMPETENCY : PRACTICE  OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
UNIT CODE : 500311108

This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.

  1. Identify hazards and risks
    • Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures
    • Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures
    • Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures
  2. Evaluate hazards and risks
    • Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)
    • Effects of the hazards are determined
    • OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation
  3. Control hazards and risks
    • Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently
      followed
    • Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies
    • Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices
    • Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol
  4. Maintain OHS awareness
    • Emergency-related drills and trainings are participated in as per established organization guidelines and procedures
    • OHS personal records are completed and updated in accordance with workplace requirements

GLOSSARY OF TERMS

  • AGAR – a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae. Used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium for microbiological work
  • AQUACULTURE – regulation and cultivation of water plants and animals for human use or consumption
  • BIENNIAL – having a period of 2 years, or a lasting or living for 2 years
  • BIFURCATE – having two branches or peaks; forked
  • BRACKISH – somewhat salty, as the water of some marshes near the sea
  • CALCAREOUS – of, like, or containing calcium carbonate, calcium, or lime
  • DESSICATION – becoming completely dried out
  • EURYHALINE – species which can tolerate a wide range of salinity
  • FILAMENTOUS – slender and threadlike
  • GALACTANS – a class of polysaccharides which includes agar and carrageenan
  • INFRALITTORAL – the region of shallow water closest to the shore; in marine environments, usually excluding the intertidal zone; seaweeds here might only be exposed at the lowest tides
  • INFLORESCENCE – a group or cluster of flowers arranged on a stem that is composed of a main branch or a complicated arrangement of branches
  • OFF-BOTTOM FARMING – stake-and-line method, usually used for Spinosum and done on tidal flats.
  • PREDATION – feeding on other animals
  • SALINITY – level of salt in water
  • THALLUS – the nonvascular plant body of a thallophyte, showing no clear distinction of holdfast, stipe, or blade

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