Download 3N0890

Laois and Offaly ETB
Programme Module Descriptor for
Level 3 QQI Component: Outdoor Vegetable Crop Production 3N0890
Please note the following prior to using this programme module descriptor:
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This programme module is part of an overall programme called Essential Skills which leads to the Level 3 QQI
Certificate in General Learning 3M0874
Outdoor Vegetable Crop Production is an optional programme module for Learners wishing to achieve the Level
3 QQI Certificate in General Learning
Upon successful completion of this programme module a Learner will achieve 10 credits towards the Level 3 QQI
Certificate in General Learning
A Learner needs to achieve a minimum of 60 credits to achieve the Level 3 QQI Certificate in General Learning
Teachers/Tutors should familiarise themselves with the information contained in Laois and Offaly ETB
programme descriptor for Essential Skills prior to delivering this programme module
In delivering this programme module Teachers/Tutors will deliver class content in line with the Indicative
Content included in this programme module
In assessing Learners, Teachers/Tutors will assess according to the information included in this programme
module
Where overlap is identified between the content of this programme module and one or more other programme
module(s), Teachers/Tutors are encouraged by Laois and Offaly ETB to integrate the delivery of this content
Where there is an opportunity to facilitate Learners to produce one piece of assessment evidence which
demonstrates the learning outcomes from more than one programme module, Teachers/Tutors are encouraged
by Laois and Offaly ETB to integrate assessment.
Programme Specification Part B
Programme Module Specification Document repeated for each programme module of the
overall programme
CODE
PROGRAMME MODULE TITLE
LEVEL
3N0890
Outdoor Vegetable Crop Production
3
QQI COMPONENTS
QQI Level 3 Outdoor Vegetable Crop Production 3N0890
PROGRAMME MODULE DURATION
100 Hours
PROGRAMME MODULE OBJECTIVES
Aim
Candidates who complete this programme will gain experience in growing and maintaining a variety of outdoor vegetables
Objectives
Learners who successfully complete this module will:
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Acquire the basic knowledge and skills needed to grow and maintain an outdoor vegetable crop
Develop safe working practices
Develop an appreciation of nature and the environment
Develop teamwork skills
PROGRAMME MODULE CONTENT
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List the tools, materials and equipment required to grow outdoor vegetables
List the stages of ground preparation for vegetable sowing
Explain pH levels in the soil
Explain the purpose of and techniques for thinning, transplanting and weeding
Describe a range of preventative methods for controlling vegetable diseases and pests organically or with chemicals
Carry out a soil test
Prepare the ground for growing vegetables including clearing the ground organically or with chemicals, single
digging, improving soil fertility, cross-digging the area, forking over, raking and levelling, marking out and preparing
drills
Sow a vegetable crop from seeds or transplant a crop to outdoors
Use a range of techniques to maintain the vegetable crop including thinning, transplanting, watering, feeding, weedcontrol, mulching, disease and pest control
Harvest the crop at the correct stage of maturity
Demonstrate the application of communications, team working and quality awareness in a
horticulture environment
Apply appropriate health, safety and personal hygiene procedures when producing a crop of vegetables
INDICATIVE CONTENT
1. List the tools, materials and equipment required to grow outdoor vegetables
 List tools for growing vegetables e.g. Spade, Fork, Rake, Hoe, Manual Cultivator
 List materials for outdoor use e.g. Farmyard Manure, Compost, Fertilizers (chemical or organic)
 List equipment for growing vegetables e.g. Rotavator, Cloches, cold frame, protective covering, sprayer,
wheelbarrow
2. List the stages of ground preparation for vegetable sowing
 Remove compaction and avoid walking on the soil
 Dig/ cultivate only when it is dry/ moist (never if wet)
 Regularly add organic material especially compost to build the number of garden worms that help your
vegetable garden soil preparation
 Dig/ cultivate only what/ when you need to
 Keep the good fine soil on the top and the sub-soil at the bottom
 Always firm the soil with the back of a rake or fork
3. Explain pH levels in the soil
 Explain that you would carry out a pH level test to see if the soil is alkaline or acidic.
 The scale goes from 1-14. 7 is neutral; above 7 represents alkaline soil; below 7 means acidic soil
4. Explain the purpose of and techniques for thinning, transplanting and weeding
 Describe why, when and how to thin a seed bed
 When and how to transplant
 Importance of weeding
5. Describe a range of preventative methods for controlling vegetable diseases and pests organically or with
chemicals
 Give examples of crop rotation
 List examples of garden hygiene and plant health
 List example of physical protective barriers for pests
 List examples of chemical used to control diseases and pests
6. Carry out a soil test
 Carry out a pH test to determine soil type
 Carry out NPK test to determine soil fertility
 Carry out texture test to determine soil consistency (sand/ silt/ clay)
7. Prepare the ground for growing vegetables including clearing the ground organically or with chemicals, single
digging, improving soil fertility, cross-digging the area, forking over, raking and levelling, marking out and
preparing drills
 Carry out a range of tasks to clear a piece of ground with the following:
 Hoe or hand weed or use a suitable chemical
 Dig over ground with spade and fork (use hand tools where appropriate) to improve soil and
drainage
8. Sow a vegetable crop from seeds or transplant a crop to outdoors
 Sow a variety of seeds in trays/ seedbeds
 Transplant a variety of seedlings/ plugs outdoors into prepared pots etc
9. Use a range of techniques to maintain the vegetable crop including thinning, transplanting, watering, feeding,
weed-control, mulching, disease and pest control
 Demonstrate a range of techniques for:
 Thinning, transplanting, watering, feeding, weed control, mulching, disease and pest control
10. Harvest the crop at the correct stage of maturity
 Select crop for harvest at correct stage of maturity
 Use correct methods for harvesting
11. Demonstrate the application of communications, team working and quality awareness in a horticulture
environment
 Co-operate in areas of work which require it
 Take personal responsibility
 Work to agreed deadlines
 Follow instructions
12. Apply appropriate health, safety and personal hygiene procedures when producing a crop of vegetables
 Maintain safe working environment
 Throughout working in the garden adhere to safe working practices e.g. wearing protective clothing ( gloves,
safety boots and kneeling pads)
 Use appropriate tool for the right task
 Discuss how you would minimise accidents in the workplace
Programme Module Assessment – General Information – Outdoor Vegetable Crop Production 3N0890
The assessor is required to devise assessment briefs for the collection of work. In devising the assessment briefs, care
must be taken to ensure that the learner is given the opportunity to show evidence of ALL learning outcomes.
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Mapping Each Learning Outcome to an Assessment Technique
Learning Outcome
Assessment Technique
List the tools, materials and equipment required to grow
Collection of Work
outdoor vegetables
List the stages of ground preparation for vegetable sowing
Collection of Work
Explain pH levels in the soil
Collection of Work
Explain the purpose of and techniques for thinning,
Collection of Work
transplanting and weeding
Describe a range of preventative methods for controlling
Collection of Work
vegetable diseases and pests organically or with chemicals
Carry out a soil test
Skills Demonstration
Prepare the ground for growing vegetables including
clearing the ground organically or with chemicals, single
digging, improving soil fertility, cross-digging the area,
Skills Demonstration
forking over, raking and leveling, marking out and preparing
drills
Sow a vegetable crop from seeds or transplant a crop to
Skills Demonstration
outdoors
Use a range of techniques to maintain the vegetable crop
including thinning, transplanting, watering, feeding, weedSkills Demonstration
control, mulching, disease and pest control
Harvest the crop at the correct stage of maturity
Skills Demonstration
Demonstrate the application of communications, team
working and quality awareness in a horticulture
Skills Demonstration
environment
Apply appropriate health, safety and personal hygiene
Skills Demonstration
procedures when producing a crop of vegetables
Grading
At Level 3 a Learner is graded as Successful or Referred.
Successful means that ALL the learning outcomes from the Component Specification have been demonstrated to an
appropriate standard in the Learner’s portfolio of assessment.
Referred means that the portfolio of assessment needs further work by the Learner before s/he can demonstrate the
standard and achieve certification from QQI.
Specific Information Relating to the Assessment Techniques
The Assessor is required to devise assessment briefs for the Collection of Work and the Skills Demonstration. In devising
the assessment briefs, care should be taken to ensure that the Learner is given the opportunity to show evidence of ALL
learning outcomes.
Collection of Work
20%
The collection of work may be produced throughout the duration of this programme module
In producing the documents for the collection of work, the Learner should demonstrate the
following:
 Knowledge of the tool, equipment and materials required to grow vegetables outdoor
 Knowledge of the stage of ground preparation for sowing vegetables
 Understand pH levels in soil
 Understand the reasons for thinning, transplanting and weeding
 Knowledge of preventative measure taken to control vegetable diseases and pests
The collection of work may include work sheets, diagrams, cloze tests, multiple choice
statements or other appropriate evidence in the form of written, oral, graphic, audio, visual or
any combination of these. Any audio or video evidence must be provided on tape.
All instructions for the Learner should be clearly outlined in an assessment.
Skills Demonstration
80%
Throughout the course of the programme the Learner will carry out at least skills demonstration
in the following areas:
 Carry out a pH test to determine soil type
 Carry out NPK test to determine soil fertility
 Carry out texture test to determine soil consistency (sand/ silt/ clay
 Prepare ground for sowing vegetables
 Sow vegetables either from seeds or by transplanting crops
 Maintain vegetable crop
 Harvest vegetable crop
 Demonstrate the application of communications, team working skills and quality
awareness
 Apply health, safety and personal hygiene procedures when producing a crop of
vegetables
Evidence of skills demonstrations may include work sheets, diagrams, cloze tests, multiple
choice statements or other appropriate evidence in the form of written, oral, graphic, audio,
visual or any combination of these. Any audio or video evidence must be provided on tape.
All instructions for the Learner should be clearly outlined in an assessment.
Module Name
Learner Marking Sheet
Outdoor Vegetable Crop Production
3N0890
Learner’s Name: ______________________________________________
Learner’s PPSN: _____________________
Learning Outcome
Assessment Criteria
Evidence
Learners will be able to:
Evidence of the following is included in the assessment portfolio:
Please indicate
where evidence is
to be found
1. List the tools, materials and
List
equipment required to grow outdoor
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vegetables
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tools for outdoor use
materials for outdoor use
appropriate equipment
2. List the stages of ground preparation
for vegetable sowing
Describe the procedure for ground preparation e.g.
 Dig/ cultivate
 add organic material especially compost
 Keep the good fine soil on the top and the sub-soil at the bottom
 Always firm the soil with the back of a rake or fork
3. Explain pH levels in the soil
Understand ph levels in soil e.g
 Alkaline
 Acidity
 Ph Scale
4. Explain the purpose of and
techniques for thinning,
transplanting and weeding
5. Describe a range of preventative
methods for controlling vegetable
diseases and pests organically or
with chemicals
Explain how to
 turn out
 transplant
 importance of weeding
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Describe crop rotation
Describe cultural control
List physical barriers
Describe use of chemicals
6. Carry out a soil test
Carry out:
 ph test
 npk test
 manual texture test
7. Prepare the ground for growing
vegetables including clearing the ground
organically or with chemicals, single
digging, improving soil fertility, crossdigging the area, forking over, raking
and levelling, marking out and preparing
drills
Carry out a range of tasks to clear a piece of ground with the following:
 Demonstrate clearing the ground organically or with chemicals
 Use a range of tools materials to improve the soil condition and
drainage
 Hoe or hand weed or use a suitable chemical
 Dig over ground with spade and fork (use hand tools where
appropriate) to improve soil and drainage
 marking out and preparing drills
8. Sow a vegetable crop from seeds or
transplant a crop to outdoors
9. Use a range of techniques to
maintain the vegetable crop
including thinning, transplanting,
watering, feeding, weed-control,
mulching, disease and pest control
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Sow a variety of vegetables seeds
Transplant a variety of vegetable plugs/seedlings to outdoors
Maintain vegetables crops over an extended period of time by:
 thinning,
 transplanting
 watering
10. Harvest the crop at the correct stage
of maturity
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feeding
weed-control
mulching
disease and pest control
Identify crops at stage of maturity for harvest
Describe correct methods for harvesting
11. Demonstrate the application of
communications, team working and
quality awareness in a horticulture
environment
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Co-operate in areas of work which require it
Take personal responsibility
Work to agreed deadlines
Follow instructions
12. Apply appropriate health, safety and
personal hygiene procedures when
producing a crop of vegetables
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Maintain safe working environment
Throughout working in the garden adhere to safe working
practices e.g. wearing protective clothing (gloves, safety boots
and kneeling pads)
Use the appropriate tool for the right task
Discuss how you would minimise accidents in the workplace
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This is to state that the evidence presented in the attached portfolio is complete and is the work of the named Learner.
Learner’s Signature: _____________________________________________
Date: _______________________________
Assessor’s Signature: _____________________________________________
Date: _______________________________
External Authenticator’s Signature: __________________________________
Date: _______________________________