Month: March 2025

The Pest Management (Vegetables) NC II course provided by TESDA is a specialized program aimed at equipping individuals with the necessary skills and knowledge for effective pest management in vegetable cultivation. It is designed for both backyard and commercial vegetable farms, ensuring that participants receive a broad education in various competencies.

Also read: TESDA Organic Agriculture Production NC II Course

This course includes teaching integrated pest management (IPM) strategies and managing pests across different vegetable crops, such as solanaceous crops and crucifers. Participants will be empowered to make informed decisions in pest management, significantly improving crop yield and promoting sustainability in vegetable farming.

Benefits

Taking the Pest Management (Vegetables) NC II course by TESDA offers several benefits:

• Acquire essential skills in implementing effective pest management strategies for both backyard and commercial vegetable farms.
• Gain expertise in managing pests in a variety of vegetables, including solanaceous crops (tomato, pepper, eggplant) and crucifers (cabbage, broccoli, cauliflower, Chinese cabbage), enhancing employability and productivity.
• Learn to make informed decisions on pest management in alignment with the integrated pest management (IPM) framework, promoting sustainable farming practices.
• Enhance career opportunities in the agriculture sector by becoming a certified professional in vegetable pest management.
• Contribute to increasing the yield and quality of vegetable production through effective pest control, benefiting the community and the local economy.

Units of Competency

Basic Competencies

• Participating in workplace communication
• Working in a team environment
• Practicing career professionalism
• Practicing occupational health and safety

Common Competencies

• Applying safety measures in farm operations
• Using farm tools and equipment
• Performing estimation and basic calculation

Core Competencies

• Conducting field assessment
• Applying bio-control measure
• Applying cultural management strategies
• Applying physical control measures
• Applying chemical control measures
• Monitoring pest managements activities and providing feedback

Sample of Certificate of Completion

Course Delivery

• Lecture/discussion
• Practical exercises
• Practical demonstration
• Interaction
• Visits/Tour
• Self-paced/modular

Training Duration

• Basic: 18 hours
• Common: 14 hours
• Core: 280 hours

Total: 312 hours

Also read: TESDA Agricultural Crops Production NC I Course

Qualifications

Trainees must meet these qualifications:

• Good verbal and written communication skills
• Certified physical and mental fitness by a Public Health Officer.

This list excludes specific requirements like educational levels, relevant work experience, and others that the school or training center may require for the TVET program.

Requirements

To enroll in the course, you will need the following documents:

• PSA Birth Certificate
• High School or College Diploma
• Certified True Copy of Official Transcript of Records or Form 137
• Certificate of Good Moral Character or GMRC
• 1 x 1 and/or 2 x 2 pictures

For more detailed information, please reach out to the enrollment site that best aligns with your specific needs. Kindly note that the specific criteria may differ.

Trainer Qualifications

• Must have completed Training Methodology II (TM II) training.
• Must possess at least 2 years of relevant job or industry experience.
• Needs to be in good physical and mental health.
• Required to hold a Pest Management for Vegetables NC II certificate or equivalent.
• Should be eligible for civil service or hold a relevant professional license issued by the Professional Regulatory Commission (for government positions).
• Should be proficient in computer use.

These qualifications are essential for becoming a Pest Management for Vegetables NC II trainer. However, having them alone doesn’t guarantee effectiveness or success as a trainer.

Frequently Asked Questions

1. Who can take the Pest Management for Vegetables NC II course?

A: This course is open to both individuals interested in backyard and commercial vegetable farming.

2. Is there an age limit for taking the course?

A: TESDA courses do not have an age limit, but trainees must at least be 18 years old to work legally.

3. Can I take this course even if I have no prior experience in vegetable farming?

A: Yes, this course is designed for beginners and will cover basic to advanced concepts in pest management for vegetables.

4. Is there an assessment after the training program?

A: Yes, TESDA requires trainees to undergo competency assessment before receiving their certificate of completion.

5. Can I take this course online?

A: No, currently, the Pest Management for Vegetables NC II course is only offered in face-to-face or on-site training. However, TESDA has been implementing blended learning methods, which may include a mix of online and on-site training in the future.

6. Is there financial assistance available for this course?

A: Yes, TESDA offers scholarship programs and other forms of financial aid to eligible individuals. You can check their website or visit their office for more information.

Summary

The TESDA Pest Management for Vegetables NC II course equips individuals with skills to manage pests in vegetable farming, promoting sustainable practices and increasing crop yield. It enhances career opportunities in agriculture. Enroll now to become a skilled pest management professional and contribute to the Philippines’ agricultural progress.

The Ships’ Catering NC III (Ships’ Cook) is a TESDA-accredited program that equips aspiring cooks with the skills and knowledge needed to manage all galley operations on board a ship. It includes practical food production in compliance with national and international requirements, procurement of supplies, and proper handling and storage of food to ensure hygiene and safety.

Also read: TESDA Food Production (Professional Cookery) NC III Course

The program emphasizes the serving of nutritious food that fulfils cultural, religious, and dietary requirements while meeting the demands of long voyages. With this certification, graduates can pursue a rewarding career as a ship’s cook and contribute to the smooth operation of the maritime industry.

Course Description

This course enhances the knowledge, skills, and attitude of Ships’ Catering NC III (Ships’ Cook) in line with industry standards. It covers competencies in managing galley operations, including procurement, food production, and compliance with national and international requirements during voyages. It also focuses on serving proper quantities of nutritious food that meet cultural, religious, and hygiene requirements, while emphasizing proper food storage and handling. This course aims to improve the knowledge, skills, and attitudes of individuals in the field of cooking.

A person who has attained this Qualification is skilled and capable of:

• Ships’ Cook

Benefits

Taking the Ships’ Catering NC III (Ships’ Cook) course offers several benefits:

• Industry-recognized certification
• Enhanced culinary skills
• Expanded job opportunities
• Higher earning potential
• Opportunity to work on ships and travel the world

Units of Competency

This Qualification consists of the following Units of Competency:

BASIC COMPETENCIES

• Lead workplace communication
• Lead small teams
• Develop and practice negotiation skills
• Solve problems related to work activities
• Use mathematical concepts and techniques
• Use relevant technologies

COMMON COMPETENCIES

• Survive at sea in the event of ship abandonment
• Minimize the risk of fire and maintain a state of readiness to respond to emergencies involving fire
• Fight and extinguish fires
• Take immediate action upon encountering an accident or other medical emergency
• Comply with emergency procedures
• Take precautions to prevent pollution of the marine environment
• Observe safe working practices
• Demonstrate security awareness practices

CORE COMPETENCIES

• Prepare Nutritionally – and Health-Balanced Calendar Menu
• Demonstrate Practical Cookery
• Practice Food Safety, Sanitation and Hygiene
• Observe Workplace Health and Safety Practices
• Implement Waste Management and Disposal System
• Supervise/Administer Galley Area

Sample of Certificate of Completion

Training Duration

• Basic: 20 hours
• Common: 60 hours
• Core: 80 hours

Total: 160 hours

Also read: TESDA Cookery NC II Course

Qualifications

To be eligible for this course, trainees or students must meet the following requirements:

1. High School graduate
2. Completion of Basic Training (BT), Ship Security Awareness, and Seafarers with Designated Security Duties (SSA/SDSD) Training
3. Minimum of 3 months relevant sea service or:

• Bachelor of Science in Hotel and Restaurant Management (BSHRM) graduate
• Completion of a prescribed culinary-related course such as Commercial Cooking NC II, Cookery NC II, Commercial Cooking NC III, Ship’s Catering Services NC II, and Bread and Pastry Production NC II
• Work experience as a cook/assistant cook in a hotel or restaurant for at least one year, supported by an Employment Certificate
• Holder of TESDA National Certificate for Commercial Cooking NC II, Cookery NC II, Commercial Cooking NC III, Ship’s Catering Services NC II, or Bread and Pastry Production NC II

4. Proficiency in both oral and written English language
5. Physical and mental fitness to undergo Ships’ Catering NC III (Ships’ Cooks) training program

Requirements

To enroll in this course, you will need the following documents:

• PSA Birth Certificate
• High School or College Diploma
• Certified True Copy of Official Transcript of Records or Form 137
• Certificate of Good Moral Character or GMRC
• 1 x 1 and/or 2 x 2 pictures

To obtain further details, please reach out to the enrollment site that aligns with your requirements. Kindly note that the criteria may vary.

Instructor Credentials

The trainer qualifications for this Ships’ Catering NC III (Ships’ Cook) require the following:

• Must hold a Ships’ Catering NC III (Ships’ Cooks) certification.
• Requires 12 months of shipboard experience as a Cook.
• Must possess a National TVET Trainers’ Certificate (NTTC) – Level I in Ships’ Catering NC III or an IMO Model Course 6.09 and 3.12 certification, following the requirements stated in TESDA Circular No. 10 s. 2013 issued on Jul 23, 2013.

These requirements ensure that the instructor is fully prepared to teach and guide the students in developing their skills as a ship’s cook.

Summary

The Ships’ Catering NC III (Ships’ Cook) program is a TESDA-accredited course that equips aspiring cooks with the skills to manage galley operations on board a ship. It emphasizes the production of nutritious food while complying with national and international requirements. Graduates can pursue a rewarding career as a ship’s cook, contributing to the smooth operation of the maritime industry. This comprehensive program covers skills in food production, procurement, and food safety, preparing graduates to handle all aspects of catering efficiently while meeting cultural and dietary requirements.

Contact Information

Technical Education and Skills Development Authority (TESDA)
Office Address: BLDG 8, TESDA Gate 2, TESDA Complex, East Service Rd., South Superhighway, Taguig, Metro Manila.
Email Address: contactcenter@tesda.gov.ph
Telephone Number: 8887-7777
SMS Hotline: 0917-479-4370 (text only)
Website: https://www.tesda.gov.ph/
Facebook Page: https://www.facebook.com/TESDAOfficial