LESSON 1: THE IDEAL ENTREPRENEUR
DETERMINED- an entrepreneur is a go- getter
A successful entrepreneur must combine
knowledge and skills with the proper attitude,
values and personal attributes.
ENTREPRENEUR - is a person who meets the
need of other people by fulfilling their demands for
products and services.
- Ability to innovate or improve on certain
products or services to come up with
something sellable.
An ENTREPRENEUR PLAYS AN IMPORTANT
ROLE IN SOCIETY, he or she contributes to
economic development by helping build industries.
16 QUALITIES OF AN IDEAL ENTREPRENEUR
Qualities adapted from The Entrepreneur’s
handbook by Canadian International Development
Agency- Private Enterprise Accelerated Resources
Linkages (CIDA-PEARL) and Philippine Small and
Medium Business Development Foundation
(PHILSMED).
1. INDUSTRIOUS- an entrepreneur must display
hard work and perseverance in the face of
challenges.
2. INNOVATIVE- an entrepreneur must have the
ability to envision future needs or demands and
create new opportunities, products and services
to meet these demands.
3. HONEST- an entrepreneur does not engage in
deceptive or fraudulent acts. He or she must
display sincerity.
4. PERSISTENT- an entrepreneur does not easily
give up or let go.
5. CARING- understands the feelings, concerns
and needs not only of his or her customer but
also of his or her workers.
6. HELPFUL- an entrepreneur is always available
to provide assistance.
7. FAITH IN GOODNESS AND
RIGHTEOUSNESS- conducts business fairly
and cultivates a culture of righteousness.
8. ORGANIZED YET FLEXIBLE- able to adapt to
any change yet remain logical and organized.
9. CONFIDENT- an entrepreneur feels or shows
certainty as a point of modelling success.
10.STRATEGIST- an entrepreneur is a careful
planner. He or she sets long term goals and
plans and executes a well- thought of strategy
in order to achieve them.
11.PROACTIVE- an entrepreneur immediate acts
on new ideas, insight and opportunities, always
in step with changes in one’s environment and
applying them to one’s business. He or she
does not engage in procrastination and other
unproductive work habits.
12.PRUDENT- an entrepreneur is never wasteful
and always ensures that all resources and every
bit of raw material are utilized.
13.
and an achiever; acting on a dream, vision and
plan no matter how hard it may seem at first.
14.KNOWLEDGEABLE- an entrepreneur strives
for excellence and perfection to exceed
customer satisfaction.
15.DRIVEN BY- HIGH QUALITY
PHILOSOPHY- an entrepreneur strives for
excellence and perfection to exceed customer
satisfaction.
16.RISK- TAKER- an entrepreneur tasks
calculated risks and knows how to match
opportunities with market realities. He or she
takes on risks anticipating business profitability
and chances of success.
4 TYPES OF ENTREPRENEUR
1. THE SOCIAL ENTREPRENEUR- this type of
entrepreneur offers products and services with
the overall intention of creating social good.
2. THE SERIAL ENTREPRENEUR- this type of
entrepreneur would set up businesses and
bring them to a stage of development. The
business is then sold of handed over to a
successor or group of successors.
3. THE LIFESTYLE ENTREPRENEUR- this type
of entrepreneur would choose a business that
would reflect their passion simply such as a
hobby or favorite sports rather than pursuing
profit.
4. THE SOLOPRENEUR- this type of
entrepreneur operates alone and manages all
aspects of the business, made possible with the
use of ICT tools. ICT tools make multitasking
easier.
BUYER- person that acquires possession or rights
to the use or services in exchange for payment
usually money.
SELLER- one that offers products or services in
exchange for payment.
LESSON 2: SAFE AND RESPONSIBLE USE OF
ICT
To maximize the use of ICT tools in
business, one must observe safety rules and have a
daily time schedule to monitor all activities to
maximize time and effort.
BENEFITS IN USING ICT IN
ENTREPRENEURSHIP
 Improves the management of a business in the
area of accountancy, stock control inventory
etc.
 Make it easier to access online registration of a
business.
 Facilitates better communication between
clients and providers such as by using e-mail
and social media or by providing a web page or
website. A micro- entrepreneur may have an
increased number of customer who may
request for his services through e-mail or
through his mobile phone. A web page can also
be used to offer free advice on customer issues.
 Develops computer skills for e-learning and
networking.
 Optimizes resources and improve the marketing
of their products and services.
THREE MOST POPULAR TOOLS USED IN
BUSINESS
1. WIKIS- a website that allows visitors to make
changes, contributions or corrections.
2. BLOGS- website that contains online personal
reflections, comments and often hyperlinks
provided by the writer.
3. VIDEO AND AUDIO CONFERENCING- a
conference by telephone in which three or more
persons in different locations participate by
means of an internet protocol.
SAFETY AND RESPONSIBLE PRACTICES IN
USING WIKIS, BLOGS AND AUDIO
CONFERENCING ARE:
1. Use the computer or mobile device for learning
study and research for information relevant to
your subjects.
2. Keep your password safe; do not give it away.
3. Most sites only allow participants who are
atleast 13 years old. Children should guide by
their parents or adults in accessing websites.
4. Respect others and treat them the way you
would like to be treated.
5. Do not copy other people’s work.
6. Do not make untrue remarks that embarrass
others.
7. Do not use other people’s account.
8. Do not share another person’s full name or
send his or her photo without permission.
9. Be careful in sharing your personal information.
10. If you are the moderator, post the rules for the
participants; if you are a participant follow the
rules or netiquette.
11. Use your time wisely; avoid playing
unnecessary games.
12. Recommended that there should be breaks or
changes in activity. Take a rest every 2 hours
when using the computer. Stand up and
stretch.
13. Install and use trusted antivirus software
especially when you are online. You
14. Be aware of the rules and regulations, laws and
accounting standards of your country, other
countries as well as where you intend to
conduct your business.
15. Be cautious of the messages that you receive.
Some of them may be scam or fake companies
wanting to obtain money…
16. Do not spam or mass mail especially if you
want to promote your products. Instead, create
a web page or website that will contain all
products and service information including
pictures.
REMEMBER:
 Use ICT tools wisely and safety to avoid
being victimized by unscrupulous
individuals.
 There are effective ICT tools that can be
used in business to make operations more
efficient and productive.
LESSON 3: GATHERING AND ORGANIZING
INFORMATION USING ICT
SURVEY
- Enable you to gather data on specific topic
- The collected information can produce
results that can be plotted on a graph and
evaluated
- Asking people a question or a series of
questions in order to gather information
about what most people think about
something such as an idea, person, product,
or service
- Charts can also be used to illustrate
results
- The data can be analyzed qualitatively or
quantitatively
QUALITATIVELY ANALYSIS
- gives more importance on the response of
each participant, regardless of how many
respondents participated
QUANTITATIVE ANALYSIS
- requires sampling of a population and
usually not less than fifteen participants
STATISTICAL TREATMENT
- employed to analyzed data in order to
derive the conclusion
- requires not less than one hundred
respondents
TRADITIONAL STREET SURVEY vs. ONLINE
SURVEY
TRADITIONAL STREET SURVEY
-would issue questionnaires to respondents
in such places as supermarkets, grocery
shops, shopping malls, or restaurants
- the researcher may conduct or interview
with the respondent face-to-face by
telephone and using pen and paper
- the collected data would be analyzed later
on
ONLINE SURVEY
- through the Internet, researchers can also
conduct market or product surveys similar
to the photo on the left page
ONLINE SURVEY TOOLS
-Differ in the features that they offer for
free and paid subscription
- Only allow 10 questions for their free
services
-Can offer more services if you become a
premium member or pay monthly or yearly
subscription
ONLINE TOOLS can be used:
-GOOGLE FORMS
-SURVEY MONKEY
-SURVEY SHARE
SOME ADVANTAGES OF ONLINE DATA
GATHERING
1. The potential to control participants or
respondents around the world that can
access the internet.
2. The internet can facilitate discussions with
difficult-to-reach, busy or working people.
3. The internet can provide access to various
locations.
4. Participants may be more willing to discuss
sensitive issues that face-to-face interviews
in anonymous surveys.
5. It can also provide access to web-based
communities or groups support.
6. The financial and time-related cost of
gathering data can be reduced compared
to physical travel.
7. The costs of transcriptions, recording
equipment and the other data collection
elements are reduced because the data are
already in electronic form.
DISADVANTAGES OF ONLINE SURVEY
1. Online surveys are accessible to anyone
who visits the site and the research has no
control over sample selection. A valid
sample should represent the population
being studied.
2. Respondents who participate in online
surveys may be more interested about the
topic which may results in biased result
compared to a random selection of
disinterested respondents through
telephone survey.
3. A high incidence of non-response is likely if
invitations for the online survey sent via
email end up in the spam folders or filtered
to the trash mail.
4. Potential respondents may have multiple
email addresses that may result in
duplication of the online survey results
5. There is no way to verify the identity of the
respondents, their demographic
background, their location etc.
6. An incentive such as a prize or gifts
certificate may result in multiple responses
from individuals with the strong desire to
win.
7. It is difficult to interpret the non-verbal
response of a participant in a text through
internet communication.
8. The availability of real-time video
(webcam) may be required in some
situations but may not be provided,
computer or internet access may not be
available to target participants.
9. Participants may lack the computer skills to
be able to respond effectively.
10. Clarifying instruction and responses may be
difficult to conduct online or the responses
may be delayed.
LESSON 4: ANALYZING INFORMATION
USING ICT
Electronic spreadsheet programs optimized
for data analysis and calculation are useful in
accounting, budgeting, billing and sales, reporting,
planning, tracking, an even scheduling.
ANALYZING DATA is important task w/in a
business enterprise.
- Used to improve products and services to
promote and market them efficiently and
effectively and help management make
important decisions regarding the business.
DATA ANALYSIS- one business area which has
improved immensely with the advent of ICT.
METHODS ON HOW TO ANALYZE DATA
 Frequency Distribution
 Percentage
 Average
 Value or graphs
BOOKEEPING- activity or occupation of keeping
records of financial affairs of a business.
SPREADSHEET- software application capable of
organizing, storing and analyzing data in a tabular
form.
- Do basic math such as addition, subtraction,
multiplication and division.
BENEFITS IN USING ICT IN BUSINESS
 Accounting
 budgeting
 Billing
 Sales
 Inventory
 Reporting
 Tracking of supplies.
BALANCE SHEET- shows financial position of the
business at a particular time.
3 MAIN SECTION OF BALANCE SHEET
 ASSET- what the business owns
 LIABILITIES- what the business owes
EQUITY- the owner’s investment in the business.
INCOME STATEMENT- summary of all activities
involving income and expenses incurred by the
business during a particular period of time.
- Shows the profit or loss during a particular
financial period.
5 MAIN SECTIONS OF INCOME STATEMENT
 Total Sales
 Cost of Goods
 Sold
 Gross Profit
 Expenses
  Net Profit
TOTAL REVENUE- determined by adding cash
sales and credit sales.
REMEMBER:
 You have to spend time to get to know the
features of electronic spreadsheet programs so
you can maximize them to your advantage.
 To perform computations, select the cell where
you want the output to be displayed.
LESSON 5: COMMUNICATING AND
COLLABORATING USING ICT
TELE- COLLABORATION- systematic process of
communicating and working with other people from
different locations through online or virtual means.
- Can be implemented in various settings
such as a classroom, workplace, laboratory
or at home.
WEB BASED COLLABORATION TOOLS THAT
ARE AVAIALBLE TODAY INCLUDES:
 E-MAIL
 ONLINE CHAT
 VIDEO CONFERENCING
 ONLINE FORUMS
 SOCIAL NETWORKING SITES.
EXAMPLES OF WEB- BASED TOOLS
 CHANNEL. ME- allows parties to view a
website simultaneously while chatting online.
 ENTRI- for writing and sharing documents.
 WIGGIO- for group work.
 MY SIMPLE SURFACE- online white board to
share ideas.
 HACKPAD- note taking and writing outlines.
 SYNCHTUBE- watch videos and chat in real
time.
 DABBLEBOARD- virtual whiteboard; basic
version is free.
 WIZEHIVE- share files, manage projects track
activity.
 SKYPE- allows online sharing of resources
among students.
 THINK BINDER- makes possible the creation
of online share content.
 VYEW- meet and share content in real- time or
anytime.
 SCRIBBLAR- a multi0 user white board, live
audio, image, collaboration, text chat and
more.
REMEMBER
Online collaboration tools can empower
you. Some examples are Skype in the classroom,
Google apps for Education, Twitter, Wikispaces and
facebook.
LESSON 6: CREATING KNOWLEDGE
PRODUCTS USING ICT TOOLS
SALES AND MARKETING are among the areas in
business that benefitted the most with the
emergence of information and communication
technology.
ONLINE AND DIGITAL TOOLS have made it
possible to create multimedia sales and marketing
presentations, promotions materials including
videos and marketing strategies…
KNOWLEDGE PRODUCTS are materials that
provide information about a product, service
company, organization or even an individual.
2 FORMS OF KNOWLEDGE PRODUCTS
 INSTRUCTIONAL MANUALS- comes with a
toy or gadget is an example of a printed form
of knowledge products.
 SLIDE PRESENTATION- detailing the health
benefits of a new products is a knowledge
product that can be presented to s group.
USEFUL TIPS TO FOLLOW IN USING SLIDE
PRESENTATIONS
1. Background color should be dark such as black
or navy blue.
2. Font color should be in contrast with dark
background such as white font.
3. Font size should be around 32 to make it
readable to a large audience. Recommended
font type is sans serif.
4. Do not crowd your slide with so many text and
graphics. Twenty- five (25) words will be
enough.
5. Create your own graphics or illustrations.
6. If you intend to use some color combinations,
consult the color wheel.
7. Present ideas or bulleted points. You can
explain the rest to your audience.
8. Practice (3x). to maximize the benefits of your
slide presentation or movie making tools, you
have to use them extensively for you to
become familiar with the different features an
how to manipulate them.
OPEN OFFICE is an open- source software that
offers free digital tools used for word processing
(Writers), spreadsheet (Calc) and database
management (Base).
IMPRESS- presentation program. It allows you to
choose from templates that will best suit your
presentation objectives.
REMEMBER:
It is always better to create your own
presentations Do not copy other people’s work
because it is considered plagiarism. If you need to
borrow other people’s ideas, you have to cite them
or mention them as the source. Create you own
graphics too.

LESSON 7: THE IMPORTANCE OF PLANTING/
PROPAGATING TREES
PLANTING AND PROPAGATING TREES is a
source of livelihood for many Filipino families.
 Many people engage in propagating fruit
bearing trees as a source of additional
income for their daily needs.
 Fruit bearing trees can be planted in your
backyard depends on several factors: the
space in your backyard, kind of soil, and
type of climate in the community.
IMPORTANCE OF PLANTING AND
PROPAGATING TRESS AND FRUIT- BEARING
TREES
 One way of making foods available to everyone
regardless of one’s social or economic status.
 Aside from being economical, planting fruit
trees can also be recreational for every family
member to get occupied with during their free
time at home.
 Fruit and plantation crops contributes
significantly in the nation’s economic and social
development through direct and indirect
sources of income and in giving livelihood and
employment opportunities.
BENEFITS DERIVED FROM PLANTING TREES
AND FRUIT BEARING TREES.
 Trees are important sources of food and
medicine.
 Trees provide shade and keep the environment
cool, fresh and beautiful.
 They release oxygen that every individual
needs to breathe.
 They also absorb carbon dioxide; thus, cleaning
the air of this toxic material, and completing
the carbon cycle.
 Trees filter the heat of the sun and lesson the
noise pollution, acting as barriers to the sound
around us.
 They can help control flood and soil erosion
that can cause human fatalities.
SOURCES OF FRUIT- BEARING TREES
 COMMERCIAL NURSERY- ran by private
individuals usually offering landscaping
materials and services.
 AGRICULTURAL INSTITUTION- a school
that offers a course related to agriculture and
other plant studies.
 DEPARTMENT OF AGRICULTURE-
responsible for any agricultural activities in
terms of vegetables and fruits.
 BUREAU OF PLANT INDUSTRY- develop
scientific improvement for each plant species
present in a locality and adjacent places.
WAYS TO CARE FOR SEEDLINGS
 Always use fertile soil medium for planting.
 Water the seedlings every morning and
afternoon.
 Check for possible pest infestation and
apply immediate remedy.
 Arrange the seedlings in an organized
manner. Make sure to follow proper layout
of guidelines for a convenient working are.
LIST OF FRUIT BEARING TREES THAT ARE
PRODUCED IN THE PHILIPPINES
1. Banana (Lakatan, latundan, Saba, Gloria,
Tondoc…)
2. Citrus (Mandarin, Lado, ponkan, King)
3. Sweet Orange (Lime, Lemon, Calamondin)
4. Guava (Supreme, Red Indian Rolfs, Red
Indian Ruby…)
5. Guyabano (Sweet and ordinary)
6. Cashew
7. Mango (Carabao, Piko, Dudul, Binubuy,
Señora, Pahutan, Indian)
8. Nangka (Sinaba, tinumbaga)
9. Papaya (Hawaiian, Solo Pima Pineras,
Macapuno)
10.Santol (Native, Bangkok)
11.Caimito (Green, Purple)
SUCCESSFUL ORCHARD GROWERS IN THE
PHILIPPINES
1. EDITHA AGUINALDO DACUYCUY- “Manang
Editha” ventured into the DRAGON FURITS
BUSINESS when she was told how the fruit can
help relieve constipation problems.
- She was dubbed as “Dragon Fruit Lady”
- Dragon fruit ice cream, Vigan dragon fruit
lumpia, wine, vinegar, empanadita,
dumplings, and burger patties.
- Located in Brgy. Paayas, Burgos, Ilocos
Norte, REFMAD (Rare Eagle Forest marine
and Agricultural Development)
2. ALFREDO M. YAO- “Juice Kind of the
Philippines” owns a farm in Negros Occidental
aside from Zest- O Corporation.
- He is also the President of Semexco
marketing Corporation; Asia Wide
Refreshment Corporation (makers of Rc
Cola); Harmon Foods Inc.; Amchem
marketing Inc.; …
3. PATRICIO BASE- has three- hectare
plantation of watermelons, honeydew melons,
and papaya, he produces crops year- round in
Alicia Isabela.
FAMOUS ORCHARD FARMS IN THE COUNTRY
1. ROSA FARMS- a sprawling 12.5 hectare farm
located at Km. 156 National Highway, San
Marcelino- Sn Antonio Boundary, Zambales.
- The property was purchased by David
Jocson and Rosa Magsaysay way back in
1920s.
- Originally called Linoron Farm in reference
to a nearby river.
 - Rehabilitated and developed the farm into
mango orchard.
- By 2011, the farm was renamed as Rosa
Farm under the management of Ding and
Nelda Zulueta.
2. GAPUZ GRAPES FARMS- Cirilo Gapuz started
the business in the 1980s to provide for his
family.
- They helped neighboring farmers and
interested locals in planting grapes.
3. ROCK FARM- if you are an orange lover- from
Sunkist, Hamlin and ponkan variety- then visit
Rock Farm at Café Bodega in Staunton Road,
Sagada, Mountain Province.
4. PHILIPPINE MANGO SEEDLING FARM
CORP. (PMSFC)- a family owned and
operated agricultural enterprise situated in the
border of Candaba, Pampang and Baliuag
Bulacan.
- The company was established mainly of
three objectives: 1) environmental
preservation through youth education; 2)
strengthening of the mango industry by
ensuring the constant sustainable supply of
mango produce 3) livelihood enhancement
through corporate involvement by
promoting mango farming.
REMEMBER:
You do not need huge tracts of land to plant trees.
A small space in your backyard can be used to
plant calamansi, papaya and banana.
LESSON 8: ORCHARD FARMING AND YOU
Before embarking on an orchard gardening
project, one must consider location, climate, type
of soil and market demand.
COMMON TYPES OF ORCHARDS
1. BANANA PLANTATION- native to southeast
asia. It is a large herbaceous plant with a
perennial root. It usually bear fruit within 10
months.
Top producers are Davao region,
Northern Mindanao and
SOCCSKSARGEN
2. CITRUS (calamansi) PLANTATION-
characterized by wing- like appendages on the
leaf stalks, white or purplish flowers and fruit.
MINDORO ORIENTAL
3. MANGO PLANTATION- native to India, the
mango tree grows up to 15 ft. high, wth
spreading top and numerous branches. It is
widely grown in the tropics for its succulent
fruits. The fruit, which is a fleshy drupe, is
somewhat kidney- shaped.
Pangasinan, Zambales, Isabela,
Negros Occidentalm Cebu, Davao,
Cotabato. Guimaras is famous for
sweet mangoes.
4. DURIAN PLANTATION- native to the hot,
humid rainforest of Southeast Asia, the durian
fruit is round or egg shaped and usually weighs
2.8 to 3.5 kg (6 to 8lb). it requires three
months to develop and ripen.
Davao Del Norte, Compostela Valley,
North Cotabato.
5. PALM TREES PLANTATION- palm is common
name for a family of woody flowering plants
widespread on the tropics. They are great
economic importance because of the food, fiber
and oil they provide.
6. COCONUT PLANTATION- the tree, called
coconut palm, has cylindrical trunk about 45 cm
in diameter and can grow up 25 m. high. The
mature coconut is oval- shaped and has a thick,
fibrous outer husk and hard inner shell.
2 WAYS OF PLANTING TREES
 DIRECT SEEDLING- make use of seeds and
directly planting them into the plot or garden
area.
- The problem in this method is that it may
take very long for the trees to start bearing
fruit.
- They can take up to more than a decade to
bear fruits and the quality of the fruit may
not be the same to those from which seeds
were taken.
 INDIRECT PLANTING- it is also called
transplanting. In this method parts of a plant,
pre- groom seedlings or plants propagated from
seeds are planted initially in a seed bed or seed
box before transferring it to the permanent plot
or garden area once it is grown.
2 TYPES OF PLANT PROPAGATION
 SEXUAL PROPAGATION- propagation using
valuable seeds. These seeds have the capacity
to germinate and grow.
 ASEXUAL PROPAGATION- production of new
plants from leaves, stems, and roots. It can be
done manually, either naturally or using
scientific approach.
Here are the examples:
 T-BUDDING- a method in which two
plant parts, the mature lateral bud from
a scion is attached to another plant of
the same family, which eventually
produces a sprout to form a new plant.
 MARCOTTING- method that allows the
stem to develop roots while still on the
mother plant.
 CLEFT GRAFTING- a method wherein
the union of a scion from a mature plant
and a stock from seedling of same plant
family, allow the growth of a new plant.
TOOLS AND EQUIPMENT USED IN PLANT
PROPAGATION
Orchard tools and equipment paly a very
important role in systematic process of plant
propagation.
 PRUNING SHEARS- used for cutting small
branches including the unnecessary branches.
 KNIFE- used for cutting and slicing planting
materials.
 SPRINKLERS- used to water seedlings and
young plants.
 GARDEN SCISSORS- used for cutting grass
and shaping the plant or shrub.
Additional tools and equipment in plant
propagation: wooden matches/ stakes for
marcotting or air layering; tape used keep wrapper
in placed; rooting hormone used to promote
growth; and pots for young newly- rooted plants.
TIPS TO CONSIDER IN PREPARING AN
ORCHARD LAYOUT
1. Prepare the Land- till the soil adequately to
the point of destroying earthworms and other
beneficial fungi.
2. Create a Planting System- compute the
number of trees to be planted.
 Square shape pattern- planting on the
end of each side of the square.
 Rectangular Shape Pattern- planting on
the end of each side of the rectangular.
 Triangular Shape Pattern- planting on
the end side of triangle.
 Quincunx Pattern- these patterns
originally start from a square shape but
you are going to plant at the center of
square.
3. Establish a Greenhouse- this will serve as
the nursery of the seedlings. It protects the
seedlings from too much sunlight, heavy rains,
strong wind, and possible entry of animals treat
for damage.
4. Check the Soil according to type- the type
of soil that will help you decide what trees to
plant.
 Loam Soil- is a mixture of sand and
clay combined with compost (humus). It
is dark brown in color, very porous, and
good for orchard farming.
 Sandy Soil- this type of coarse texture
and cannot be watered. It is not
advisable for planting fruit trees, unless
combined with other materials.
 Clay Soil- has very thick and compact
texture. It holds more water; plant that
needs little amount of water will not
survive in this kind of soil. To enhance
soil fertility, it must be combined with
other soil and decayed matter.
5. Ensure water source and drainage- the site
must have an abundant supply of water and
good drainage to keep the plant from
drowning.
6. Sufficient Sunlight- the site must be exposed
to morning and afternoon sunlight to help
maintain the fool making process of the plant
(photosynthesis)
7. Availability of Fertilizer- fertilizer is a
substance added to soil to improve plant health
condition.
8. Accessibility to Market- the plan site should
be near the market and transportation must be
available to bring products to the market.
HEALTH AND SAFETY MEASURES
1. Before working, make sure you take a bath in
order to work well.
2. Always wear complete personal protective
equipment which includes hair net, hand
gloves, apron, boots if needed, protective eye
glass and face mask.
3. Make sure tools and equipment are working
properly before using them.
4. Always follow instructions for the use of
equipment.
5. Focus on the work at hand, do not allow
yourself to get distracted
6. Know your limits in working, seek help
whenever necessary.
7. Work in proper position. Make sure you do not
strain your back while working.
REMEMBER:
 When starting an orchard, preparation is
important.
 Careful selection of appropriate trees
according to location, climate and market
demand should be considered.
 The proper way of planting to scientific
process of propagating require thorough
knowledge and skills to be familiar of the
procedures.
 The ideal site of an orchard should be
planned properly from preparing the land,
the planting system, the presence of green
house, sunlight, water supply, drainage and
knowing the characteristics of soil.
 Identify the tools and each of its function
 Always observe the health and safety
measure of plant propagation.
LESSON 9: CARING FOR ORCHARD TREES
AND SEEDLINGS
Orchard gardening is not an easy task. There is a
lot of work involved and many processes that must
be learned and strictly followed.
SYSTEMATIC WAYS OF CARING FOR
ORCHARDS
Ways of Watering Plants
In orchard gardening, one needs to
consider that seedlings require extra care
particularly when it comes to watering. Water is
essential for plant growth and survival. Plants can
adapt in any environmental factors but without
water it will die. However, too much water can also
be harmful. Plants grow healthy when properly
watered.
PROPER WAYS OF WATERING PLANTS
1. Natural- this I nature’s way of providing
water for plants through the rain.
2. Manual- is with the use of water pail and
dipper or water sprinkler.
 3. Artificial- water supply is artificially
produced from deepweel, dumps, and river
with the use of water motors.
 Surface or furrow irrigation- water
is distributed to each row so it is
applicable only for row crops with
uniform slope.
 Sprinkler Irrigation- include line,
rotation and micro sprinklers in which
artificial rain is generated through
special devices that wet the entire field.
 Drip or Trickle Irrigation- a special
water source designed to discharge
water close to the plant wetting only
that area and leaving the rest dry.
 Sub- irrigation- this type of irrigation
is very expensive because the water
source is under the ground.
Proper Irrigation is very important fro each
orchard may it be small or large scale. It has to be
done properly for the seedlings to grow healthy
and trees to start bearing fruits.
PROPER WAYS OF CULTIVATION
Cultivating the land is practiced to help promote
the growth of roots and improve creation for fast
absorption of nutrients by the soil.
2 WAYS
 OFF- BARRING- cultivating the soil in
rows.
 HILLING- UP- cultivating the soil towards
the base of the plant.
PREPARING AND APPLYING ORGANIC
FERTILIZER
 INORGANIC- artificial fertilizer made from
chemicals (liquid, soluble and granular
form)
ADVANTAGES OF INORGANIC FERTILIZER
 Odorless and handy
 Always available in the market
 Fast production
DISADVATAGES OF INORGANIC FERTILIZER
 Made of chemicals
 Hazardous to animals
 Expensive
 Makes the soil unfertile (dependent to
it)
 ORGANIC- natural fertilizer from decayed
matter, animals, and other natural sources.
ADVANTAGES OF ORGANIC FERTILIZER
 Natural
 Easy to produce
 Promote the growth of beneficial
organism
 Adds more nutrients to the soil
 Very high in production
DISADVANTAGES OF ORGANIC FERTILIZER
 Foul odor
 It takes time to prepare
EXAMPLES OF ORGANIC FERTILIZER
1. HUMUS- comes from decayed matters from
and animals mixed with soil.
2. MANURE- comes from animal waste such as
livestock (big animals) and poultry (chicken)
waste.
3. GREEN MANURE- comes from decayed
plants.
4. COMPOST- comes from decomposed
biodegradable waste in a pit.
5. COMPOST PIT- composting by digging pit
keeping compost underground.
6. BASKET COMPOST- composting home
garbage in container.
7. COMPOST HEAP- a compost pile.
8. VERMI COMPOST- comes from the waste of
vermin (earthworm)
9. LIQUID FERTILIZER- made from juice of
plants and vermin compost through the process
of concoction) allows the juice to decompose
with red sugar/ molasses in a container).
PEST CONTROL
Benefits of Using Pesticide
The use of pesticide may be necessary to
protect and prevent plants and trees from getting
damaged due to infestation. The following are
some of the advantages and benefits of using
pesticides.
 Insect pest life cycle will be stopped.
 Infestation will be lessened.
 Prevents the spread of plant diseases.
 The growth of plant will continue to
progress.
 Higher yield is expected.
The best thing about using organic pesticide is
that it is not harmful to humans and other animals.
There is no side effect to health. It can sustain the
budget of growers because it is affordable, the
materials are readily, available within the
community and it is very easy to prepare.
SAFETY MEASURES IN PREPARING
FERTILIZERS AND ORGANIC PESTICIDE
 Always wear the personal protective
equipment such as face mask, hand gloves,
apron, working clothes and boots.
 Always read the instruction before doing the
activity.
 Follow the guide of proper posture while
working to avoid straining your back.
 Check the working condition of tools before
using them.
 Never leave your work unattended
especially when ingredients are about to be
mixed.
  Measure all ingredients properly and follow
the correct procedures. Do not deviate from
the instructions provided.
 Always focus on the work at hand. Avoid
distractions.
 Avoid exposure to pesticides.
 Maintain a clean working place which is free
from any disturbances.
 Never forget to clean thoroughly and take a
bath after working.
MARKETING YOUR PRODUCTS
Marketing is one the most challenging activities in
orchard gardening. One of the first steps in this
undertaking is to make sure your products are
marketable.
CHARACTERISTIC OF MARKETABLE
SEEDLINGS
 the stem is strong, thick, and healthy.
 It has five or more leaves
 It has established healthy roots.
LESSON 10: ANIMAL RAISING AND FISH
FARMING
CONDUCTING A SURVEY- having a sorted the
answer to the questions above, it is now time to
take the next step.
1. Know Your Area
2. Know the local animal or fish Industry
3. Know the people in the community
4. Know your market
5. Learn from Others
Planning for the Family’s Animal Raising
Project
RAISING SWINE- swine is one of those types of
animals that can be sold live or as meat or meat
products.
- It is important to choose the right breed to
raise and to keep your animals healthy and
free from diseases.
List of Materials Needed:
HOUSING SWINE- a pig house should have
proper equipment such as feeders and drinking
troughs. Feeders and drinking troughs are best
made of concrete although other materials may be
used such as discarded automobile or truck tires
cut in half.
BREEDS
a. HAMPSHIRE- this pig looks smaller than
other breeds. The ears are erect, tail are
usually black and legs are short.
b. DUROC- comes from New Jersey. It has
dark red and golden yellow color. It is also
a good producer of milk and has good
mothering characteristics.
c. YORKSHIRE- commonly raised in Canada.
It has large ears with white and black spots.
This breed is a good source of meat for
making bacon.
d. LANDRACE- from Denmark. It has white
hair and skin. Its ears are larger in size and
covers much of its face. Its meat is best for
making bacon, ham and pork chop.
e. HYPOR- has well- muscled back, well-
developed ham, and has high carcas
quality. It has superior milking qualities.
f. POLAND CHINA- black in color with white
spots on its feet, tail and face. It has thick
meat.
g. TAMWORTH- has long narrow head, long
snout and erect ears. The body is light and
dark red in color. Its meat is best for
making bacon.
FEED TYPES
Swine at different age levels require different feed
types to be given two to three times per day.
These are the ff.
 STARTER MASH- given to two to eight
week old piglets.
 GROWING MASH- given to two to six
month old piglets.
 FATTENING MASH- given to ten month
old piglets until they are ready for
slaughtering.
Alternative food like camote tops, kangkong,
papaya leaves, and ipil- ipil leaves may also be
given to swine from time to time.
CARE TIPS
To ensure profitability in swine raising, the
following should be observed:
a. Maintain the cleanliness of the pen where
swine is kept.
b. The size of the pen should be in proportion
to the size and number of swine.
c. Swine should be regularly checked for
diseases by a veterinarian. Regular
vaccinations is a must.
d. There should be ample supply of food and
clean water every day.
e. Proper waste management should be
observed at all times.
SCHEDULE OF WORK
 Feed the pigs 2-3 times day.
 Provide clean drinking water at all times.
 Clean the pens daily. It is also best to
sanitize and disinfect equipment on a
regular basis.
 Keep a health record of your swine and
have regular immunization schedule.
 Always seek the advice/ services of the
nearest veterinarian, the Office of the
Provincial Veterinarian.
RAISING CATTLE- cattle, like swine, can be sold
live, as meat or as meat and dairy products. Cattle
farming requires a substantially larger area for the
animals to roam around or graze- a major
consideration in cattle raising.
BREEDS OF CATTLE
A. Best for Meat Production
1. BRAHMAN- the color varies from gray to
white, brown, red and black or black spots.
This cattle breed has a prominent hump
over the shoulders with loose pendulous
skin under the throat. Has long face with
dropping ears. Highly tolerant to heat and
resistant to insects and diseases.
2. ONGOLE/ NELLORE- white colored cattle
with dark gray hump and neck and has
relatively short ears. This breed is highly
adaptable except to very cold climate.
3. SANTA GERTRUDIS- red to cherry red.
Has horns. With loose hide and skin folds
on the neck and sheath or navel flap.
4. BALI OR BANTENG- brown colored cattle
with males changing to black color during
adulthood. Hay medium sized horns that
curve upward and slightly backward. Body
is compact with well- developed
forequarters.
B. BEST FOR DAIRY PRODUCTION
1. BROWN SWISS- color changes from
brown to almost black with light colored
muzzle and stipe along the back. It is quiet
and docile. Average milk production is 17
kg. a day. The mature male weighs at an
averade of 900 kg while the mature weighs
at an average of 600 kg.
2. HOLSTEIN FREISIAN- has a color
combination of black and white which may
vary from spotted white to almost black. It
is quaiet and docile. The mature male
weighs at an average of 800 kg while the
female weighs at an average of 600kg.
Average milk production per day is about 22
kg.
C. BEST FOR BOTH DAIRY AND MEAT
PRODUCTION
1. SAHIWAL- has massive hump that usually
fall to one side, reddish brown with or
without markings. The body is heavily
symmetrical with a short and lean neck
while the dewlap is large and heavy. It has
a daily average milk production of 8 kg. The
mature male weighs at an average of 540
kg. while the female weighs around 370 kg,
2. THARPARKAR- the color varies from white
to gray along the backbone. When
pregnant, a Tharparkar cows color depends.
Average milk production per day is around 6
kg. A mature male usually weighs at an
average of 540 kg. while the female weighs
at an average of 385 kg.
FEEDING CATTLE
Feeding cattle may be done by tethering, by
loose grazing or by cut and carry.
a. TETHERING- a feeding method where the
animal is tied to a 10-12m long rope and
allowed to graze 6-8 hours a day. The
animal should be given water to drink
before and after grazing.
b. LOOSE GRAZING- is let loose in an open
grassland for 5-6 hours daily. The animal is
allowed to roam freely to graze.
c. CUT AND CARRY- forage is cut and fed to
the animal in confinement, this system is
practiced during months when fields are
occupied and pastureland is scarce.
HOUSING FOR CATTLE
 Proper housing should be provided to cattle
to give protection from the elements and to
provide shed at night.
 A cattle shed should be dry and well-
ventilated.
 It has to be free from sharp edges that may
harm the cattle.
 Feeding and drinking troughs should be
provided in the cattle shed.
 There should be a manure or pit box in the
area.
SCHEDULE OF WORK
 Cows graze most of the day and majority of
its diet is grass or hay but even so, it is best
to feed them grains once daily.
 Provide clean drinking water at all time in
the grazing area and in the pen.
 Keep a health record of your cows and have
a regular immunization schedule.
 Always seek the advice/ services of the
nearest veterinarian, the Office of the
Provincial Veterinarian.
GOAT RAISING
Another possible livestock to raise are
goats. Goat meat and milk are comparable to cattle
meat and milk. In the Philippines, goat meat is
relatively more expensive than chicken, pork, or
beef. Therefore, goat farming has a high potential
for profit. Goats, like cattle, may be raised on
either a pen or a large parcel of land.
FOR DUAL PURPOSE
1. NUBIAN- distinguishing features of this
breed are dropping, pendulous ears and
roman nose. This is a tropical breed
successfully adapted in western countries.
2. JUMMA PARI- from India and is very well
suited for tropical climate countries.
FOR DAIRY PRODUCTION
1. SAANEN- breed mainly for its high milk
production. This goat is a white hornless
breed, first developed in the region of
Saanen in Switzerland.
 2. ALPINE- color ranges from off- white to
red and black. This breed originated in the
French Alps.
3. TOGGENBURG- distinguishing features are
white markings on the face, legs, and tail.
This breed originated in Switzerland.
HOUSING FOR GOATS
 Must be well- ventilated, clean and dry.
 Separate pens for lactating does, dry does,
kids and bucks.
 A fenced loafing area should be provided
complete with feeding racks and water
troughs.
FEEDING THE GOATS
Goats are known to relish paragrass,
stargrass, napier grass, guinea grass and
centrosema among other grasses and legumes.
Goats, like other livestock, require the same
nutrients such as protein, carbohydrates, fats,
minerals vitamins, and water. During the rainy
season, keep the goats in their pen. Feed them
with cut grass and salt. Salt makes goats keep a
steady appetite making them grow faster and
produce more milk.
FISH FARMING
FISH FARMING, as a means of livelihood, is similar
to animal farming in many ways. Fish meat, like
animal meat is rich in protein and is healthier
alternative. Since the Philippines is a country
surrounded with bodies of water, many farming
families choose acquaculture over raising animals
on land.
Tilapia, Milkfish, and catfish are
suggested fish species that can be used in fish
farming because they grow in large amounts and
can be more profitable. These species are also
more resistant to pests and diseases, with the
ability to spawn and adapt to captivity, high
compatibility with other species, and tolerant to
environmental changes.
1. TILAPIA- grows quite rapidly. Can
reproduce all year round and requires no
special kind of feed. Tilapia can be
harvested after three to four months of
feeding.
2. MILKFISH- national fish of the Philippines,
milkfish or bangus is very popular for its
milky taste. Like the tilapia, milkfish
requires no special kind of feed for its diet.
Milkfish can be harvested after seven to tem
months of feeding.
3. CARP- hardy fish. They adapt poorly
oxygenated, slow moving, shallow bodies of
water. They do not reproduce as quickly as
tilapia so during harvest time, a fish farmer
is guaranteed of large- sized fish.
4. CATFISH- named for their prominent
barbels which resemble a cat’s whiskers.
This fish become a staple food for many
Filipinos especially in the Tagalog region.
Catfish can be harvested between four to
six months of feeding.
MORE COMMON TYPES OF FISH
ENCLOSURES USED TODAY
A. Dug out/ excavated enclosures- this type
of fish pen is an inland fish pen. A large land
area is excavated to create a pool of water
where fish can be grown.
B. Concrete/ Plastic Enclosures- concrete and
plastic fish tanks are usually used for
commercial fingerling production and research
and development.
C. Fish Cages- enclosure made of nets and
stakes placed in large bodies of water like the
sea, lakes, and rivers to contain and protect
fish until they can be harvested.
STARTING THE ANIMAL RAISING AND FISH
FARMING PROJECT
The SWOT analysis will show you where
you are at present, where you plan to be in the
future and how your goals can be achieved by
making use of the resources available to you. The
SWOT analysis may also help you use external
forces you have no control of to your advantage.
SCHEDULE OF WORK WHEN YOU PUT UP A
FARM
1. DEVELOPMENT OF A BUSINESS PLAN
- Plan your business so you have a guide to
follow and benchmark that determines
whether you have achieved your goal or
not.
REQUIRED PERMITS WHEN PUTTING FARM
BUSINESS
a. Business Name Registration- is secured
from the Department of Trade and Industry.
b. Barangay Clearance- you need to secure
the necessary permit to operate from the
barangay where your farm will be put up.
c. Mayor’s Permit and License /Sanitary
Permit- the local government, which has
jurisdiction over the area where the
business is located issues business licenses
or license to operate to establishments.
d. Tax Identification Number (TIN)-
serves as the business tax ID. All
establishments are required to give back to
society through the government in the form
of tax.
e. Environmental Compliance Certificate
(ECC)- this document is issued by the
Department of Environment and Natural
Resources (DENR) after inspection of the
facilities that you have built on your farm.
2. PLANNING FOR OPERATIONS- outline of
the day- to0 day operations of your farm. What
gets done, how it is done, when it I done, who
 does it (production cycle). It is important to
keep a record of your daily operations and
processes that you can use as reference in the
future.
3. DEVELOPMENT OF MARKETING PLAN- this
answer the question: What do you do to your
products once these become available?
4. ESTABLSIHING YOUR FINANCIAL PLAN-
includes budget allotment vs. expenses, debt if
any; labor and miscellaneous expenses of the
farm.
5. EXECUTION OF THE BUSINESS PLAN-
proper execution of the business plan equates
to sound daily farm operations. You should be
able to translate all your actions to income
generation and experience gain.
6. MONITORING- important to keep records to
assess whether your farm business yields
income or not. Set standards for all aspects of
production.
7. RESEARCH AND DEVELOPMENT- best to
keep learning and take in new ideas and
practices that can help improve your daily
operations.
MARKETING THE FARM PRODUCE
WAYS TO MARKET YOUR FARM PRODUCE
1. DIRECT FARM SALES- you can sell animals
or animal byproducts directly from your farm.
Convenient to generate income since there is
no extra cost for rent.
2. FARMERS MARKET/ LIVESTOCK AUCTION
MARKET- you should be on the lookout for
events such as livestock auction markets or
similar events on your area where people from
nearby provinces come to buy livestock direct
from raisers themselves.
3. FARM TO MARKET- some farming families or
entrepreneurs also have a meat shop or fish
stall in the nearby wet market to sell their own
animal products. These entrepreneurs shell out
a little more on the cost of rent but that is
usually offset by better return of investment in
the form of higher sales quantity.
4. RESTAURANTS- you could establish “suki”
system where discounts and freebies can be
exchanged by both parties aside from other
exchange deals and sure deals.
5. SELLING THROUGH THE INTERNET- the
internet can prove to be a big help to animal
raisers in marketing animals and anima
products. Due to wide coverage of the internet
aside from placing ads on different ad
websites…
6. SELLING THROUGH MEDDLEMEN- there
are entrepreneur and there are people who
work with entrepreneurs to make deals with
other entrepreneurs, resellers, and dealers.
MIDDLEMEN are people who buys goods from
anima raisers and sell them to retailers or other
consumer.
LESSON 11: MANAGING THE FAMILY
INCOME AND BUDGETING
Learning to manage the home is one of the
most important roles we must all learn in life. The
proper management of the home is all about how
family members utilizer their material and non-
material resources.
Using family’s resources wisely and
prudently, will help attain goals for a better home
life.
BASIC AND SOCIAL NEEDS
Our needs and wants motivate us to work
hard. They encourage and inspire us to get
involved in production endeavors that will help
provide not just for the basic and social needs of
the family, but also to have extra money to indulge
in things we enjoy.
BASIC NEEDS
- Things that required by people to be able to
survive. (FOOD, DECENT CLOTHING,
SECURE SHELTER, CLEAN AIR AND SAFE
DRINKING WATER.
- Every person needs these thing for health
and security.
SOCIAL NEEDS
- Helps us feel a sense of belonging
acceptance.
- (EDUCATION, SPORTS, CELEBRANTS,
TRAVEL, LEISURE and like)
- We need these things for fulfillment, esteem
and self- actualization.
BUDGETING
- A guide on how to allocate one’s income
and resources so that these needs are met.
- Extra income is set aside as savings or to
buy the things we want as a reward for the
hardwork.
HOME MANAGEMENT
- Part of family life.
- Parents are not the only ones with the
responsibility for managing the home,
everyone must aware of their duties and
roles in this endeavor.
FAMILY RESPIRCES
- Include anything tangible or intangible that
helps provide for the needs of its members.
Like any other resources, these are limited
and family members need to work to
sustain them.
TYPES OF FAMILY RESOURCES
1. HUMAN RESOURCES- every able- bodied
member of the family is considered an
important human resources. People who can
contribute their time, effort, talents, skills,
strength an expertise is considered part of the
family’s human resource.
CAPABILITIES, INTELLIGENCE AND SKILLS
- Every person has his/ her unique ability and
intelligence
 - It is important to identify the talents and
skills that each family member has and use
them productivity to everyone advantage,
STRENGTH
- The strength of a person is not only about
good health it is also about having a strong
commitment and positive outlook in life,
especially towards works and during times
of crisis.
2. MATERIAL RESOURCES
- Tangible assets such as house and lot,
furniture, and appliances, jewelry,
automobiles and cash are referred to as
family’s material resources.
- Every family must invest wisely in material
resources making sure that they consider
quality, durability, and appreciation value
when choosing what to purchase.
- Real estate properties and jewelry usually
increase in value over time, while the value
of furniture, appliances and automobiles
depreciate or go down as they get old.
- Non- monetary material resources are
valuable too because they can be sold for a
certain amount of cash. (plants and
equipments.)
3. NON- MATERIAL RESOURCES
Time health and experiences are intangible
resources but are also important.
- Without non material resources, family
members will be unable to perform their
duties and responsibility at home, in school
and in work.
TIME- we also need time to relax and unwind
in order not burden to the body or cause
resentment.
HEALTH- when family members are in good
health, they can do their duties without delay.
EXPERIENCE- the more experience a family
member has, the more likely he or she will get
hired and be paid a good amount for his or her
services. Job experience is an important asset
to have.
BUDGETING- there are many ways by which a
family can effectively budget their resources.
1. Discuss goals and priorities with family
members so that they will understand and
cooperate with how resources are budgeted
and allocated.
2. Family members should help to stick to the
budget and avoid overspending.
3. Children should know also how to spend
their allowance according to their needs.
4. Save water, energy and other items that
cost money.
EFFECTIVE HOME MANAGEMENT- every
member of the family has an important role to play
in effective home management.
STEPS IN EFFECTIVE HOME MANAGEMENT
1. PLANNING- set up goals. Once the goals have
been et, there is now basis for planning
activities.
2. ORGANIZING- involves the division of work
among family members.
3. IMPLEMENTING- refers to the process of
executing the plans and performing the tasks
given to each member.
4. EVALUATING- assessing the results is an
important step in home management.
TIME/ ENERGY MANAGEMENT- requires only
little time and energy to accomplish.
IMPORTANCE OF PROPER TIME/ ENERGY
MANAGEMENT
1. Brings happiness and security.
2. Allows more time for leisurely activities.
3. Open opportunities for constructive
activities such as organizing worthwhile
projects.
4. Tasks are done at the right time.
HELPFUL MEASURES TO CONSERVE HUMAN
ENERGY
1. Analyze the activities that can be done
simultaneously, like sweeping the floor
while cooking the food for the family.
2. Use good and efficient utensils or
equipment to avoid waste of time.
3. Arrange the things needed for work in one
place.
4. Know the right time in doing the task in
order to accomplish it properly.
5. Finish the work you have started.
6. Spare time for rest after hard work.
SOURCES OF FAMILY INCOME
1. Salary earned for services rendered.
2. Bonuses, commissions, or honoraria given
by an employer to employees.
3. Profits earned from business.
4. Rentals from owned properties.
5. Dividends from stock holdings.
PRINCIPLES OF BUDGETING FAMILY
INCOME
1. Know the family’s income- availability of
cash in hand.
2. List of expenses.
3. Classify expenses- determine which items
should be given priority.
a. FIXED- come regularly within the
period of time like school fees,
payment for utilities.
b. FLEXIBLE- unexpected to come like
medical and dental care, clothing,
recreation, contributions and
emergencies.
4. Compute the amount of needed for
expenses- if money is not enough to meet
all the expenses listed, think of ways by
 which you can cut costs or augment MEASURING TOOLS
income.  TAPE MEASURE- made of cloth or plastic,
5. Keep records of expenditures- to have a this is used for taking body measurements
comparison of the expenses with the as well as cloth and other materials.
amount of income.  RULER- used to measure and draft lines on
6. Allocate an amount for some savings- this a fabric or pattern.
can be used in the future in case of  METAL GAUGE- movable marker that
emergency expenses. measures short distances and correct
thickness such as distance between
FACTORS TO BE CONSIDERED IN buttons, pleats and hems.
BUDGETING  HEM GAUGE- used to measure correct
1. Size of the family. hem of the cloth.
2. Family income.  FRENCH CURVE- used in drafting curves
3. Kind of work each family member does. in the pattern of the arm, neckline and
4. Talents and abilities of every individual. crotch.
5. Where the family lives.  METER OR YARD STICK- used to
measure fabric.
COMPONENTS OF ELEMENTS OF FAMILY  TAILOR’S SQUARE- used for correct
BUDGET measurement of lines in the right angle.
1. FOOD- groceries, raw and cooked food,  CURVE STICK- used to have accurate
staples, condiments and spices. curved lines in skirt.
2. SHELTER- if not renting, includes taxes, CUTTING TOOLS
repair and maintenance.  EMBROIDERY SCISSORS- these small
3. CLOTHING- uniforms, clothes and scissors are designed for needle work.
accessories.  DRESSMAKING SHEARS- big scissors are
4. EDUCATION- tuition fees, books, daily used for cutting fabric.
food, transportation, allowance of the  PINKING SHEARS- scissors with serrated
children. blades of zigzag edges (similar to saw) used
5. HOUSEHOLD OPERATIONS- things for cutting fabric edge to prevent it from
needed in the house, beddings, curtains, fraying or raveling.
furniture and other paraphernalia to make  LIGHT TRIMMERS- used for small cutting.
family members comfortable. This tool has one point blunt to prevent the
6. UTILITIES- electricity, water and fabric from snagging.
telephone bills, gas, salaries of helpers.  BRENT- HANDLED SHEARS- shears with
7. HEALTH, MEDICINE, CHECK-UP straight blades and a handle that is off- set
8. RECREATION- family outings, outside at an angel allows the lower blade to stay
dining, watching movies. flat in a cutting surface.
9. SAVINGS- the amount set aside or  SEWING SCISSORS- used for trimming
deposited in the bank. seams and facings.
 THREAD CLIPPERS- small tool used for
LESSON 12; SEWING OF HOUSEHOLD snipping thread.
LINENS  SEAM RIPPER- used to open seams as
well as other detailed work.
The basic tools in making a garment include  STITCH RIPPER- small tool made of metal
those used for measuring, marking, cutting, and used to remove stitches.
sewing. The right choice of materials, as the proper MARKING TOOLS
uses and maintenance of tools and equipment will  TRACING WHEEL- marking tool with saw
make garment making easier and enjoyable. tooth blade used to transfer the marks on
the pattern of the fabric.
SEWING- worthwhile hobby but it can also be a  TAILOR’S CHALK- bard square wax
means of livelihood or a way to augment the family usually colored orange used to mark the
income. seam lines or sewing lines in fabric.
 TRACING PAPER- used with the tracing
Sewing a garment can be enjoyable and wheel to transfer marks from the pattern to
easy to make if you put your hear into it. A happy the cloth.
experience in sewing may lead to the enhancement  SOFT PENCIL- used in pattern
of one’s sewing skills. construction.
SEWING TOOLS
COMPLETE TOOLS IN SEWING  NEEDLES- Has one sharp end and a hole
Complete tools greatly contribute in making at the other end to make the thread.
garment construction easier, faster, more efficient The Three Types of Needles
and enjoyable. *SHARP- longest with round eyes for general
sewing.
TOOLS AND MATERIALS
 *CREWELS- next in length with slender eyes
for darning and embroidery.
*BETWEENS- shortest needles with round yes
for fine sewing and tailoring or dressmaking.
 LONG DARNERS- long thick needle
suitable for mending holes in heavy fabrics.
 COTTON DARNERS (fine points)- used
for darning, suitable for delicate yarns such
as cotton and silk.
 BEADING NEEDLES- very long and fine
with a sharp point. For decorative work,
particularly for attaching beads and sequins.
 CURVED NEEDLES- used in mattressing
and upholstery work.
 BALL POINTS NEEDLES (rounded
point)- used between knit yarn fibers.
 STRAWS- longer needles than betweens;
used for tacking.
 TAPESTRY NEEDLES- strong, thick
needles that have a sturdy, blunt point,
suitable for working tapestry and needle
point projects.
 EMBROIDERY CREWEL NEEDLES-
sharp, medium length needles with a long
eye through which are threaded strands of
embroidery thread.
 GLOVERS/ LEATHER HAND NEEDLES-
sturdy w/ round eye and triangular point,
suitable for piercing both leather and strong
plastic fabrics.
 PINS- to hold pieces of fabric; be sure to
use pins that have sharp and pointed tips.
(DRESSMAKER’S PINS- 1 1/6 INCH LONG)
 Glass- headed pins- easy to handle.
 Lace pins- 1inch long
 T-pins- stay in position on open-
weave fabrics.
 Safety pins
 PIN CUSHION- made of varied materials
such as cotton, it is used to keep needles
and pins when unused.
 EMERY BAG- similar to pin cushion but
with rougher content such as finely ground
broken plate or very fine dried sand to
sharpen the tips of pins and needles and to
prevent them from getting rust.
 THREAD- used for stitching cloth either by
hand or machine and comes in different
colors and thickness. Can be used for
surface decoration or embellishment.
 NEEDLE THREADER- to aid in inserting
the thread into the eye of the needle.
 THIMBLE- small, durable, protective cap
made of metal or plastic, used to protect
the finger from being pricked when pushing
the needle through the cloth.
SOME TIPS TO KEEP YOUR SEWING TOOLS
AND EQUIPMENT LAST LONGER
1. Keep in a storage box when not in use.
2. Place the pins and needles in the pin cushion.
3. Oil the scissors especially the screw to prevent
rust. Have it sharpened.
4. Arrange the threads neatly.
5. Fold the tape measure.
6. Make an inventory of your materials, tools and
equipment.
7. Be sure your hands are clean and dry before
starting to sew. Use a handkerchief or face
towel to wipe your sweat.
PLANNING A PROJECT FOR SEWING
Careful and systematic planning is the first
step in making a good sewing project. Plan what to
sew, materials needed and how to go about with
the project.
The following are some guidelines to consider in
the preparation of a project.
1. Study the project, make a detailed
illustration, and list down the materials to
be used.
2. Choose the fabric most suitable for the
project.
3. Decide on the design of the project.
4. Plan the steps to be followed in making the
project.
5. Prepare the sewing tools and sewing
machine.
6. Prepare the materials needed. Consider the
quality of the materials to be used in the
project.
PARTS OF A PROJECT PLAN
I. Name of Project- the project to be done.
II. Objectives- the reason for making the
project.
III. Materials- the list of the materials and
their description.
IV. Design or Drawing of the Project-
Illustration of the project to be done.
V. Procedure- steps in making the project
accompanied by illustrations for clarity and
understanding.
VI. Evaluation- check the quality of finished
product. A scorecard or a rubric is used for
evaluating the project. It consists of a set of
criteria with questions to be answered by
the student, the teacher, and the parents.
DIFFERENT KINDS OF FABRIC
1. COTTON- smooth, durable and absorbent.
Appropriate for tropical climate. It can be used
in making blouses, aprons, house clothes,
gowns, hand towels, pillow cases,
handkerchiefs, bed covers and other home
furnishings.
2. WOOL- suitable for cold season. Thick and
slightly rough. It is obtained from the fur of
sheep. Usually used in making jackets, bed
sheets and sweaters.
3. SILK- expensive fabric. Quite difficult to cut
and sew because of its fine, smooth and
lustrous texture.
4. LINEN- fabric comes form flax plant. Oldest
kind of fabric, it is cool and absorbent.
5. SYNTHETIC- from man- made fibers woven
into different fabrics like nylon, rayon, dacron a
and banlon, this cloth can be easily washed and
dried.
PREPARING THE FABRIC
1. Soak cotton fabric overnight in water.
2. Hand to dry. DO not wring.
3. Iron wrinkles when dry.
4. Check the fibers- lengthwise fibers (warp)
should be straight.
5. Raw edge or selvage should be trimmed.
6. Iron the fabric if needed.
LESSON 13: MARKETING FINISHED
HOUSEHOLD LINENS IN VARIED/ CREATIVE
WAYS
Your hobby in sewing can give you a
profitable livelihood. Household linens with
appealing design mat attract quite a number of
customers. To maximize this potential, you have to
offer people and use special packaging for added
value.
RECORD KEEPING- to start a small business
project, make sure to keep a single record of cost
and expenses. This is important particularly if you
want to ensure the feasibility of your project. This
means making sure that your costs are kept to
minimum without compromising quality. Make sure
to keep your record book updated.
PACKAGING- special packaging materials are
used to keep the items being sold in good condition
all the time. It keeps out dirt and moisture while
the items are kept in storage until they are sold.
Common packaging materials are made out
of paper, plastic, cardboard, or even indigenous
material such as local fibers like sinamay. If the
business is registered and has business name, the
owners may use the business name for product
labels. The business name may also be printed on
the packaging material to make it unique and
distinct from other products being sold in the
market
WHERE TO SELL YOUR PRODUCT- aside from
offering your products to your relatives, neighbors,
friends and schoolmates, you can also offer your
products to a wider public through the use of
technology.
REMEMBER:
 It is better to have your own tools and
equipment if you want to venture into
business.
 Develop your skill in needlework while you
can for it can also lead you to a profitable
livelihood in addition to a stable job.
 Follow the instructions of a design to be
able to execute workmanship.
 You can source information and design
ideas from magazines and the internet.
LESSON 14: FOOD PRESERVATION
Preserved food like fruit jams, dried fish,
ham and other processed meat are much in
demand in the market.
If you are planning to preserve food,
choose those that are in season so that you can
buy them at a lower price.
PLANNING TO PRESERED FOOD PROJECT
Here are some things to consider before
deciding to preserve large amounts of food as an
income generating activity.
1. Choose the main ingredient very well. Make
sure the rest of the ingredient are of high
quality.
2. Prepare all the materials and make sure the
tools and equipment are very clean before
starting the task.
3. Once you start preserving food, finish the task
immediately. Do not leave anything exposed for
so long to prevent it from getting contaminated
with dirt, dust and insects.
4. Follow the instruction on how to preserve the
food carefully.
5. Strictly follow the prescribed cooking time.
6. Use sterilized bottles or containers to store the
preserved food. Let it stay in the boiling water
for 20 minutes. Avoid containers made from
metal, copper or zinc. Use bottles or plastic
when making pickles.
7. Be sure food is in right temperature before it is
placed inside the container especially glass
bottles. Test the bottles for leaks.
8. Keep the preserve food in a cool and dry place
where it will not be disturbed. Add label
indicating its expiration date and date it was
made.
DIFFERENT WAYS OF PRESERVING FOOD
1. DRYING- done by exposing food under the
heat of the sun to eliminate its water content.
Examples are fish, meat, fruits, corn, mung
beans (munggo), pork skin, shrimp, and kamias
(averroa bilimbi or cucumber tree)
2. COOLING/ FREEZING- meat, fish, eggs and
vegetables are kept in a cooler of refrigerator
where the low temperature can maintain their
freshness for days.
3. ADDING PRESERVATIVES- this is to prevent
the growth of microbes in the food being
preserved.
 Vinegar is used for pickling vegetables
and fruits (atsara)
 Sugar used in making jelly, jam or
marmalade.
 Salt used for preserving fish, meat and
in making aster.
 Salitre (saltpeter or potassium nitrate)
used in making ham, bacon, tick and
longganisa (native saugsage).
4. FERMENTATION- achieved by soaking or
saturating the food in adequate amount of salt
to prevent it from spoiling and would even have
a better taste. Fermented food can be used as
sauce, seasoning or viand. Here are some
examples:
 a. Bagoong (fermented tiny shrimps and
fish)- fresh fish usually mixed with salt and
left in a container. It is mixed daily to let
the meat disintegrate. While fresh tiny
shrimps (alamang) are also mixed with salt
in the same process.
b. Fish Sauce (Patis) – an amber-colored
liquid extracted from the fermentation of
fish with sea salt. One can also make fish
sauce from the extract of bagoong
alamang. Thisi is then cooked in
kakanggata (fish undiluted coconut milk).
c. Soy Sauce- made from cooked soya bean
that is fermented until it melts.
d. Vinegar- made from food that us rich in
carbohydrates. Fermenting rice, sugar cane
extract, rice washing, old (brown) coconut
juice, coconut wine (tuba), and sweet fruits
like banana, pinaapple, apple, sweet
sop/sugar apple (atis), and guava can be
made into vinegar.
e. Cheese or Yogurt- cheese is usually made
from fresh cow’s milk or carabao’s milk. The
milk is mixed with runner (an enzyme from
the cow’s intestine) or acid (lactic acid or
citric acid) to make it into a solid form. The
yogurt is made from the souring of the milk
through lactic acid bacteria. Yogurt is good
for people with poor digestion.
5. SMOKING- food is exposed near the fire and
smoke until it is cooked. (tinapa, ham and tapa)
6. BOILING/ STERILIZING- usually boiled or
sterilized in the bottle to kill off micro-
organisms.
7. CANNING- preserving food in can (milk,
sardines, meat (Vienna sausage, liver spread)
and fruits (Mango, pineapple and fruit juices)
10 BASIC TOOLS AND UTENSILS USED FOR
FOOD PRESERVATIVES AND PROCESSING
 APPLE CORER- used to take off the core
and pips from apple and other fruits.
 BASTER- used to drizzle juice or liquid on
meat so it does not dry up and is flavorful.
 BASTING BRUSH- used for spreading
juice or liquid on meat so it does not dry up
and is flavorful.
 BOWL- to serve or mix ingredients in.
 CHEESECLOTH- used for making and
wrapping cheese.
 CONTAINERS- different sizes and types
like plastic bins with airtight lids, ceramic
bowls with plastic lids and glass jars are
needed to store food.
 COLANDER- used for draining liquid from
food.
 MEAT GRINDER- used to mince and puree
meat.
 MELON BALLER- used to make balls from
melon and other fruits
 SIEVE- to sift and strain.
TIPS ON SELECTING FRESH PRODUCT
1. FISH- eyes should be clear, flesh should be
firm; belly should be intact, gills are
reddish; scales are shiny and slippery; and
firmly attached to the flesh.
2. MEAT- should not have foul smell; there
should be no marks or stain in the meat; it
should be reddish and natural in color; and
the flesh should be soft and firm.
3. VEGETABLE- leafy vegetables that are in
season. Make sure the leaves are whole,
green and crispy; no stain or scratches.
4. FRUITS- should be ripe in he natural way;
should be in season; ripeness should be
even and without any damaged.
5. EGGS- have rough shell; it should
submerge in water (should not float);
should be clear inside when placed in front
of the light.
HEALTH AND SAFETY PRACTICES IN FOOD
PRESERVATION
1. Prepare the necessary tools, equipment and
ingredients before starting the task.
2. Return everything to their respective
storage once you are done with the task.
3. Concentrate on the task to avoid accidents
in the work area.
4. As much as possible, sit own while doing
the task to avoid getting tired easily.
5. Be sure to know how to use the different
tools and equipment in food preservation.
6. Keep the work area clean.
7. Try to work as fast as possible to avoid
exposing the preserved food for so long.
This would prevent microbes from getting
into he preserved food.
8. Be sure to add labels to all ingredients to be
used to avoid the mistake of mixing the
wrong ingredients.
LESSON 15: MARKETING THE PRODUCT
One should also have the ability and
knowledge in marketing preserved or processed
food. Family members who would like to venture in
this business should learn how to work together, be
honest in their dealings, be hardworking, creative…
SOME TIPS FOR YOU TO SERVE AS YOUR
GUIDE TO SUCCEED IN THIS LIVELIHOOD
1. PLACE- make sure that you are accessible to
your market. You will not be able to sell
anything if your buyers cannot reach you.
2. QUALITY PRODUCT- no amount of marketing
will succeed if a product is of poor quality.
3. EFFICIENT WORKER/ HELPER- you need to
hire and train someone to help in production,
marketing, and delivery.
4. CAPITAL- in order to start a business there
should be capital or money to buy the tools,
equipment and ingredients.
5. MANAGEMENT- a good manager is creative,
decisive, and an excellent planner. You should
also know how to relate with your buyers,
suppliers and helpers.
DIFFERENT OPERATORS IN MARKET
 1. TRADERS- act as the link to the producer
and distributor.
2. COMMISSION AGENTS- take the product
and sell it for the best price possible.
3. RETAILERS- buy items that are in demand
by customers.

LESSON 16: RECYCLING OF WASTE

MATERIALS
WASTE MANAGEMENT is a serious matter that
needs every person’s serious attention and active
participation. Government and non- government
agencies around the world have been joining hands
is institute programs to address the global problem
about waste and is serious effects on the
environment.
LESSON 17: ENHANCING AND DECORATING
FINISHED PRODUCTS
Many products produced and manufactured
in the Philippines are in demand in the local and
international markets for their unique and creative
designs and high- quality craftsmanship.
BIG IDEA
Products made of bamboo, wood, and metal
can be enhanced through different techniques in
order to increase their marketability and saleability.
Products made of bamboo, wood and metal
are in demand both in the local and international
market. With the evolving needs of today’s
consumers, many entrepreneurs are continuously
creating and innovating products in order to cater
the demands of the market.
Some examples of such products include:
1. WOODCRAFT
 Desktop organizer
 Candle holder
 Bottle holder
 Furniture
 Utensils
 Wall books
 Wood lamp
2. BAMBOO PRODUCTS
 Bamboo craft lamp
 Bamboo lights
 Bamboo bottle holders
 Bamboo woven bag and basket
 Wall decorations
 Bamboo utensils (spoons, fork and
beverage ware)
 Sofa of woven bamboo
 Bamboo plant box
 Bamboo holder (candle, pen)
3. METAL CRAFT
 Accessories
 Pen holder
 Wind chime
 Wall hooks
 Wall decorations
WOODCRAFT AND BAMBOO ENHANCING
TEHCNIQUES
Woodcraft and bamboo craft can be enhanced
using a variety of methods and techniques. These
include:
1. WOODTURNING- is a process of using a
lathe to make various forms and shapes of
wood.
2. HANDCARVING- considered a wood craft
using a sharp object to create designs on
the wood. Various textures and surfaces
can be created using this technique. Tools
such as chip carving knife, gouges, and
chisels are used.
3. PYROGRAPHY- considered an art using
fire or heat to decorate wood or leather.
4. FLOCKING- technique lines the interior of
drawers and boxes with a soft velvety
finish.
5. INLAYING- combines several techniques
that involve inserting pieces into a base
object to incorporate new designs on the
original product.
6. GILDING- considered a decorative
technique in which powder is applied on
wood or other materials to give a thin
coating of gold. Methods of this technique
include glueing, chemical gilding, and
electroplating.
7. STAINING- stains are used to color wood
and give it the illusion of texture. This may
come in two varieties. First- pigments-
based stain will color large pores of the
wood, while dye- based stain color small
pores of the wood.
8. PAINTING- considered the simplest way of
decorating wood since there is a variety of
colors that you can choose from. One may
also add lacquer finish to make it shinier
and glossier.
METAL CRAFT ENHANCING TECHNIQUES
1. ENGRAVING- method of transferring a
design on metal using a hardened steel tool
called burin or graver to cut into the surface
of the metal.
2. ETHCING- process used to make designs
or pictures on a metal plate by using acid
that produce corrosive action.
3. ADDING METAL ENHANCERS- adding
media such as metal paints, copic markers
and antiquing kits that give color to the
metal product. COPIC markers are usually
used by an airbrush system that can be
refilled. ANTIQUING KITS are also known as
rust and patina kits that are available in
craft stores.
4. MAKING IMAGE TRANSFERS- it is not
an easy technique, there are two ways to
do it. The first uses a transfer medium
called OMNI gel and the other uses a
WATERSLIDE decal. With this technique,
images are transferred on the metal clearly.
5. TEXTURING AND EMBOSSING- you
need to use hammers, metal stamps,
stencils and other materials to create
imprints on the metal.
6. USING RESINS- resins have diff. uses. It
is now used together with different
materials to create a wonderful crafts.
Resins are usually made with powder and
chemical that produce a clear liquid.
REMEMBER:
 Bamboo, wood and metal products can be
enhanced and decorated to increase their
marketability and saleability.
 Filipinos are talented and skillful craftsmen.
 Woodcraft and bamboo craft can be
enhanced using different techniques such
 as carving, pyrography, inlaying, gilding,
flocking, staining and painting.
 Metal craft enhancing techniques include
etching, engraving, texturing and
embossing.
LESSON 18: CREATING A PROJECT PLAN

Working on a project requires careful

planning to ensure its marketability, prevent
wastage, and to keep you on track towards its
success.

A responsible member of the community

must always ensure that his or her actions does not
undermine humanity and the environment. He or
she must consider the policies and principles of
sustainable development when planning a project
that makes use of natural resources.

HEALTH ND SAFETY MEASURES

1. Focus on the task.
2. Use working clothes or wear an apron.
Make sure you wear something comfortable
to make it easier to move around and
perform the task.
3. Prepare all materials, tools, and equipment
required before starting the project.
4. Place the equipment beyond the reach of
younger children and keep your things
orderly.
5. Read and follow carefully instructions on the
use of chemicals.
6. Use safety goggles to protect the eyes from
harsh chemicals. You may want to use a
face protector, too, if needed.
7. Use appropriate tools for the task.
8. Avoid leaving the containers of glue,
varnish, rugby and other liquids uncovered.
9. Be careful in handling sharp objects in order
to avoid injury.
10. Clean and keep the tools and equipment in
their proper storage after using them.
11. Clean and wash your hands after working.
12. If ever you get hurt or injured, immediately
inform the teacher so that you can be given
first aid treatment.

PACKAGING AND LABELLING- it is important

because they add to the “marketability” of the
product.
The word marketable, which in relation to
buying and selling, refers to a product’s saleability
and fitness to be offered for sale in the market.

3 MOST IMPORTANT FUNCTIONS OF

PACKAGING
1. Contain and protect the product;
2. Promote the product; and
3. Facilitate the storage use and convenience
of the poduct.

DUAL PURPOSE OF LABELLING

1. Providing the necessary information about
the product such as its contents, features,
instructions as to its usage, manufacturing
information, special care and safety
information.
2. Promoting the product with the use of
branding and attractive, colorful marks.