Occupational Standards

REPUBLIC OF KENYA
NATIONAL OCCUPATIONAL STANDARDS
FOR
AGRICULTURAL EXTENSION OFFICER
LEVEL 6
TVET CDACC
P.O. BOX 15745-00100
NAIROBI
©TVET CDACC 2018

First published 2018
©2018, TVET CDACC
All rights reserved. No part of these Occupational Standards may be reproduced, distributed, or
transmitted in any form or by any means, including photocopying, recording, or other electronic
or mechanical methods without the prior written permission of the TVET CDACC, except in the
case of brief quotations embodied in critical reviews and certain other non-commercial uses
permitted by copyright law. For permission requests, write to the Council Secretary/CEO, at the
address below:
Council Secretary/CEO
TVET Curriculum Development, Assessment and Certification Council
P.O. Box 15745–00100
Nairobi, Kenya
Email: [email protected]
©TVET CDACC 2018

FOREWORD
The provision of quality education and training is fundamental to the Government’s overall
strategy for social economic development. Quality education and training will contribute to
achievement of Kenya’s development blueprint, Vision 2030 and sustainable development goals.
Reforms in the education sector are necessary for the achievement of Kenya Vision 2030 and
meeting the provisions of the Constitution of Kenya 2010. The education sector had to be aligned
to the Constitution of Kenya 2010 and this resulted to the formulation of the Policy Framework
for Reforming Education and Training (Sessional Paper No. 4 of 2016). A key feature of this
policy is the radical change in the design and delivery of the TVET training. This policy
document requires that training in TVET be competency based, curriculum development be
industry led, certification be based on demonstration of competence and mode of delivery allows
for multiple entry and exit in TVET programmes.
These reforms demand that Industry takes a leading role in curriculum development to ensure the
curriculum addresses its competence needs. It is against this background that these Occupational
Standards were developed for developing a competency-based curriculum for Agricultural
Extension Level 6. These Occupational Standards will also be the bases for assessment of an
individual for competence certification.
It is my conviction that these Occupational Standards will play a great role towards development
of competent human resource for the Agricultural Extension sector’s growth and sustainable
development.
PRINCIPAL SECRETARY, VOCATIONAL AND TECHNICAL TRAINING

MINISTRY OF EDUCATION
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PREFACE
Kenya Vision 2030 aims to transform the country into a newly industrializing, “middle-income
country providing a high-quality life to all its citizens by the year 2030”. Kenya intends to create
a globally competitive and adaptive human resource base to meet the requirements of a rapidly
industrializing economy through life-long education and training. TVET has a responsibility of
facilitating the process of inculcating knowledge, skills and attitudes necessary for catapulting
the nation to a globally competitive country, hence the paradigm shift to embrace Competency
Based Education and Training (CBET).
The Technical and Vocational Education and Training Act No. 29 of 2013 and Sessional Paper
No. 4 of 2016 on Reforming Education and Training in Kenya, emphasized the need to reform
curriculum development, assessment and certification. This called for a shift to CBET in order to
address the mismatch between skills acquired through training and skills needed by industry as
well as increase the global competitiveness of Kenyan labor force.
The TVET Curriculum Development, Assessment and Certification Council (TVET CDACC), in
conjunction with Agricultural Sector Skills Advisory Committee (SSAC) have developed these
Occupational Standards for Agricultural Extension Officer. These standards will be the bases for
development of competency-based curriculum for Agricultural Extension Level 6.
The occupational standards are designed and organized with clear performance criteria for each
element of a unit of competency. These standards also outline the required knowledge and skills
as well as evidence guide.
I am grateful to the Council Members, Council Secretariat, Agricultural expert, expert workers
and all those who participated in the development of these Occupational Standards.
CHAIRPERSON,
TVET CDACC
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ACKNOWLEDGMENT
These Occupational Standards were developed through combined effort of various stakeholders
from private and public organizations. I am thankful to the management of these organizations
for allowing their staff to participate in this course. I wish to acknowledge the invaluable
contribution of industry players who provided inputs towards the development of these
Standards.
I thank TVET Curriculum Development, Assessment and Certification Council (TVET CDACC)
for providing guidance on the development of these Standards. My gratitude goes to Agricultural
Sector Skills Advisory Committee (SSAC) members for their contribution to the development of
these Standards.
I thank all the individuals and organizations who participated in the validation of these
Standards.
I acknowledge all other institutions which in one way or another contributed to the development
of these Standards.
CHAIRPERSON
AGRICULTURAL EXTENSION SECTOR SKILLS ADVISORY COMMITTEE
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ABBREVIATION AND ACRONYMS
BC : Basic Competency
CR : Core Competency
EMCA : Environmental Management and Co-ordination Act
ICT : Information Communication Technology
NEMA : National Environment Management Authority
OS : Occupational Standards
OSH : Occupation Safety and Health
OSHA : Occupation Safety and Health Act
OSHS : Occupational Safety and Health Standards
PPE : Personal Protective Equipment
SSAC : Sector Skills Advisory Committee
TVET : Technical and Vocational Education and Training
TVET CDACC: TVET Curriculum Development Assessment and Certification Council
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KEY TO UNIT CODE
AGR/OS/EXT/ BC/ 01/ 6 A
Industry or sector
Occupational Standards
Occupational area
Type of competency
Competency number
Competency level
Version control
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TABLE OF CONTENTS
FOREWORD........................................................................................................................................................ II
PREFACE............................................................................................................................................................ III
ACKNOWLEDGMENT.......................................................................................................................................... IV
ABBREVIATION AND ACRONYMS........................................................................................................................ V
KEY TO UNIT CODE............................................................................................................................................. VI
OVERVIEW....................................................................................................................................................... VIII
BASIC UNITS OF COMPETENCY............................................................................................................................ 1
DEMONSTRATE COMMUNICATION SKILLS..............................................................................................................2
DEMONSTRATE NUMERACY SKILLS.........................................................................................................................6
DEMONSTRATE DIGITAL LITERACY........................................................................................................................13
DEMONSTRATE ENTREPRENEURIAL SKILLS............................................................................................................18
DEMONSTRATE EMPLOYABILITY SKILLS.................................................................................................................25
DEMONSTRATE ENVIRONMENTAL LITERACY.........................................................................................................33
DEMONSTRATE OCCUPATIONAL SAFETY AND HEALTH PRACTICES.......................................................................38
COMMON UNITS OF COMPETENCY................................................................................................................... 43
APPLY AGRICULTURAL EXTENSION AND RURAL SOCIOLOGY.................................................................................44
CORE UNITS OF COMPETENCY........................................................................................................................... 47
PRODUCE CONVECTIONAL AND NON-CONVECTIONAL LIVESTOCK.......................................................................48
MANAGE SOIL AND WATER RESOURCES...............................................................................................................53
FORMULATE LIVESTOCK FEEDS..............................................................................................................................59
PROCESS FARM PRODUCTS...................................................................................................................................63
PROTECT CROP......................................................................................................................................................67
PRODUCE HORTICULTURAL CROPS........................................................................................................................71
MANAGE FARM.....................................................................................................................................................76
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OVERVIEW
The agricultural extension level six qualification consists of competencies that a person must
achieve to Apply agricultural extension and rural sociology, produce conventional and non-
conventional livestock, manage soil and water resources, formulate livestock feeds, process farm
products, protect crop, produce horticultural crop and manage farm.
The units of competency comprising agricultural extension level 6 qualification include the
following:
BASIC UNITS OF COMPETENCY

UNIT CODE UNIT OF COMPETENCY
AGR/OS/EXT/BC/01/6/A Demonstrate communication skills
AGR/OS/EXT/BC/02/6/A Demonstrate numeracy skills
AGR/OS/EXT/BC/03/6/A Demonstrate digital literacy
AGR/OS/EXT/BC/04/6/A Demonstrate entrepreneurial skills
AGR/OS/EXT/BC/05/6/A Demonstrate employability skills
AGR/OS/EXT/BC/06/6/A Demonstrate environmental literacy
AGR/OS/EXT/BC/07/6/A Demonstrate occupational safety and health
practices
COMMON UNIT OF COMPETENCY
AGR/OS/EXT/CC/01/6/A Demonstrate agricultural extension and rural
sociology
CORE UNITS OF COMPETENCY

AGR/OS/EXT/BC/01/6/A Produce conventional and non-conventional
livestock
AGR/OS/EXT/CR/02/6/A Manage soil and water resources
AGR/OS/EXT/CR/03/6/A Formulate livestock feeds
AGR/OS/EXT/CR/04/6/A Process farm products
AGR/OS/EXT/CR/05/6/A Protect crop
AGR/OS/EXT/CR/06/6/A Produce horticultural crop
AGR/OS/EXT/CR/07/6/A Manage farm
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BASIC UNITS OF COMPETENCY
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DEMONSTRATE COMMUNICATION SKILLS
UNIT CODE: AGR/OS/EXT/BC/01/6/A
UNIT DESCRIPTION
This unit covers the competencies required to demonstrate communication skills. It involves
meeting communication needs of clients and colleagues, developing communication strategies,
establishing and maintaining communication pathways, conducting interviews, facilitating group
discussion and representing the organization.
ELEMENTS AND PERFORMANCE CRITERIA

ELEMENT PERFORMANCE CRITERIA
These describe the These are assessable statements which specify the required level of
key outcomes which performance for each of the elements.
make up workplace Bold and italicized terms are elaborated in the Range
function
1. Meet 1.1 Specific communication needs of clients and colleagues are
communication identified and met based on workplace requirements
needs of clients 1.2 Different communication approaches are identified and applied
and colleagues according to clients’ needs
1.3 Conflict is identified and addressed as per the standards of the
organization
2. Develop 2.1 Strategies for effective internal and external dissemination of
communication information are developed as per organization’s requirements
strategies 2.2 Special communication needs are considered in developing
strategies according workplace procedures
2.3 Communication strategies are analyzed, evaluated and revised
based the workplace needs
3. Establish and 3.1 Pathways of communication are established as per organization
maintain policy
communication 3.2 Pathways are maintained and reviewed according to organization
pathways procedures
4. Promote use of 4.1 Information is provided to all areas of the organization as per
communication strategy requirements
strategies 4.2 Effective communication techniques are articulated and modeled
according work requirements
4.3 Personnel are given guidance about adapting communication
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strategies as per organization procedures
5. Conduct 5.1 A range of appropriate communication strategies are employed in
interview interview situations based on the workplace requirements
5.2 Records of interviews are made and maintained in accordance with
organizational procedures
5.3 Effective questioning, listening and nonverbal communication
techniques are used as per needs
6. Facilitate group 6.1 Mechanisms to enhance effective group interaction are identified
discussion and implemented according to workplace requirements
6.2 Strategies to encourage group participation are identified and used
as per organizations’ procedures
6.3 Meetings objectives and agenda are set and followed based on
workplace requirements
6.4 Relevant information is provided and feedback obtained according
to set protocols
6.5 Evaluation of group communication strategies is undertaken in
accordance with workplace guidelines
6.6 Specific communication needs of individuals are identified and
addressed as per individual needs
7. Represent the 5.1 7Relevant presentation are researched and presented based on
organization internal or external communication forums requirements
5.2 Presentation is delivered in a clear and sequential manner as per the
predetermined time
5.3 Presentation is made as per appropriate media
5.4 Difference views are respected based on workplace procedures
5.5 Written communication is done as per organizational standards
5.6 Inquiries are responded according to organizational standard
RANGE
This section provides work environment and conditions to which the performance criteria apply.
It allows for different work environment and situations that will affect performance.
Variable Range
1. Communication  Language switch
strategies may include  Comprehension check
but not limited to:  Repetition
 Asking confirmation
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 Paraphrase
 Clarification request
 Translation
 Restructuring
 Approximation
 Generalization
2. Effective group  Identifying and evaluating what is occurring within an
interaction may include interaction in a nonjudgmental way
but not limited to:  Using active listening
 Making decision about appropriate words, behavior
 Putting together response which is culturally appropriate
 Expressing an individual perspective
 Expressing own philosophy, ideology and background
and exploring impact with relevance to communication
3. Situations may include  Establishing rapport
but not limited to:  Eliciting facts and information
 Facilitating resolution of issues
 Developing action plans
 Diffusing potentially difficult situations
REQUIRED SKILLS AND KNOWLEDGE

This section describes the skills and knowledge required for this unit of competency.
Required Skills
The individual needs to demonstrate the following skills:
 Communication
 Active listening
 Interpretation
 Negotiation
 Writing
Required Knowledge
The individual needs to demonstrate knowledge of:
 Communication process
 Dynamics of groups
 Styles of group leadership
 Key elements of communications strategy
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EVIDENCE GUIDE
This provides advice on assessment and must be read in conjunction with the performance
criteria, required skills and knowledge and range.
1. Critical aspects Assessment requires evidence that the candidate:
of Competency 1.1 Developed communication strategies to meet the organization
requirements and applied in the workplace
1.2 Established and maintained communication pathways for
effective communication in the workplace
1.3 Used communication strategies involving exchanges of complex
oral information
2. Resource The following resources should be provided:
Implications 2.1 Access to relevant workplace or appropriately simulated
environment where assessment can take place
2.2 Materials relevant to the proposed activity or tasks
3. Methods of Competency in this unit may be assessed through:
Assessment 3.1 Direct observation
3.2 Oral questioning
3.3 Written texts
4. Context of Competency may be assessed:
Assessment 4.1 On-the-job
4.2 Off-the –job
4.3 During Industrial attachment
5. Guidance Holistic assessment with other units relevant to the industry sector,
information workplace and job role is recommended.
for
assessment
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DEMONSTRATE NUMERACY SKILLS
UNIT DESCRIPTION
This unit describes the competencies required to demonstrate numeracy skills. It involves;
applying a wide range of mathematical calculations for work; applying ratios, rates and
proportions to solve problems; estimating, measuring and calculating measurement for work;
using detailed maps to plan travel routes for work; using geometry to draw and construct 2D and
3D shapes for work; collecting, organizing and interpreting statistical data; using routine formula
and algebraic expressions for work and using common functions of a scientific calculator.

These describe the key These are assessable statements which specify the required level
outcomes which make up of performance for each of the elements.
workplace function. Bold and italicized terms are elaborated in the Range.
1. Apply a wide range 1.1 Mathematical information embedded in a range of
of mathematical workplace tasks and texts is extracted as per workplace
calculations for procedures.
work 1.2 Mathematical information is interpreted and comprehended
as per job specifications
1.3 A range of mathematical and problem solving processes are
selected and used as per job specification
1.4 Different forms of fractions, decimals and percentages are
flexibly used as per SOPs
1.5 Calculation performed with positive and negative numbers
as per SOPs
1.6 Numbers are expressed as powers and roots and are used in
calculations as per SOPs
1.7 Calculations done using routine formulas as per SOPs
1.8 Estimation and assessment processes are used to check
outcome as per workplace procedures
1.9 Mathematical language is used to discuss and explain the
processes, results and implications of the task as per
workplace procedures
2. Use and apply 2.1 Information regarding ratios, rates and proportions extracted
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ratios, rates and from a range of workplace tasks and texts as per SOPs
proportions for 2.2 Mathematical information related to ratios, rate and
work proportions is analysed as per SOPs
2.3 Problem solving processes are used to undertake the task as
per workplace procedures
2.4 Equivalent ratios and rates are simplified as per SOPs
2.5 Quantities are calculated using ratios, rates and proportions
as per SOPS
2.6 Graphs, charts or tables are constructed to represent ratios,
rates and proportions as per SOPs
2.7 The outcomes reviewed and checked as per job
specifications
2.8 Information is record using mathematical language and
symbols as per workplace procedures
3. Estimate, measure 3.1 Measurement information embedded in workplace texts
and calculate and tasks are extracted and interpreted as per job
measurement for specifications
work 3.2 Appropriate workplace measuring equipment are identified
and selected as per job specifications
3.3 Accurate measurements are estimated and made as per
SOPs
3.4 The area of 2D shapes including compound shapes are
calculated as per SOPs
3.5 The volume of 3D shapes is calculated using relevant
formulas as per SOPs
3.6 Sides of right angled triangles are calculated using
Pythagoras’ theorem as per SOPs
3.7 Conversions are performed between units of measurement
as per job specification
3.8 Problem solving processes are used to undertake the task as
per workplace Procedures
3.9 The measurement outcomes are reviewed and checked as
3.10 Information is recorded using mathematical language and
symbols appropriate for the task as per workplace
procedures
4. Use detailed maps 4.1 Different types of maps are identified and interpreted as
to plan travel routes per job requirements
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for work 4.2 Key features of maps are identified as per job requirements
4.3 Scales are identified and interpreted as per job
requirements
4.4 Scales are applied to calculate actual distances
4.5 Positions or locations are determined using directional
information as per job requirements
4.6 Routes are planned by determining directions and
calculating distances, speeds and times as per job
requirements
4.7 Information is gathered and identified and relevant factors
related to planning a route checked as per job requirements
4.8 Relevant equipment is select and checked for accuracy and
operational effectiveness as per job requirements
4.9 Task is planned and recorded using specialized
mathematical language and symbols appropriate for the
task as per job requirements
5. Use geometry to 5.1 A range of 2D shapes and 3D shapes and their uses in work
draw 2D shapes contexts is identified as per job specifications
and construct 3D 5.2 Features of 2D and 3D shapes are named and described as
shapes for work per job specifications
5.3 Types of angles in 2D and 3D shapes are identified as per
job specifications
5.4 Angles are drawn, estimated and measured using geometric
instruments as per job requirements
5.5 Angle properties of 2D shapes are named and identified as
per SOPs
5.6 Angle properties are used to evaluate unknown angles in
shapes as per SOPs
5.7 Properties of perpendicular and parallel lines are applied to
shapes as per SOPs
5.8 Understanding and use of symmetry is demonstrated as per
SOPs
5.9 Understanding and use of similarity is demonstrated as per
SOPs
5.10 The workplace tasks and mathematical processes required
are identified as per workplace procedures
5.11 2D shapes is drawn for work as per job specification
5.12 3D shapes is constructed for work as per job specification
5.13 The outcomes are reviewed and checked as per workplace
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procedures
5.14 Specialized mathematical language and symbols
appropriate for the task are used as per SOPs
6. Collect, organize, 6.1 Workplace issue requiring investigation are identified as
and interpret per workplace procedures
statistical data for 6.2 Audience / population / sample unit is determined as per
work workplace procedures as per workplace procedures
6.3 Data to be collected is identified as per workplace
procedures
6.4 Data collection method is selected as per workplace
procedures
6.5 Appropriate statistical data is collected and organized as
per SOPs
6.6 Data is illustrated in appropriate formats as per SOPs
6.7 The effectiveness of different types of graphs are compared
as per SOPs
6.8 The summary statistics for collected data is calculated as
per SOPs
6.9 The results / findings are interpreted as per SOPs
6.10 Data is checked to ensure that it meets the expected
results and content as per workplace procedures
6.11 Information from the results including tables, graphs and
summary statistics is extracted and interpreted as per
workplace procedure
6.12 Mathematical language and symbols are used to report
results of investigation as per workplace procedure
7. Use routine formula 7.1 Understanding of informal and symbolic notation,
and algebraic representation and conventions of algebraic expressions is
expressions for demonstrated as per SOPs
work 7.2 Simple algebraic expressions and equations are developed
as per job specification
7.3 Operate on algebraic expressions as per job requirement
7.4 Algebraic expressions are simplified as per job requirement
7.5 Substitution into simple routine equations is done as per
SOPs
7.6 Routine formulas used for work tasks are identified and
comprehended as per SOPs
7.7 Routine formulas are evaluated by substitution as per SOPs
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7.8 Routine formulas transposed as per SOPs
7.9 Appropriate formulas are identified and used for work
related tasks as per workplace procedures
7.10 Outcomes are checked and result of calculation used as
8. Use common 8.1 Required numerical information to perform tasks is located
functions of a as per job specification
scientific calculator 8.2 The order of operations and function keys necessary to
for work solve mathematical calculation are determined as per job
specification
8.3 Function keys on a scientific calculator are identified and
used as per SOPs
8.4 Estimations are referred to check reasonableness of
problem solving process as per workplace procedures
8.5 Appropriate mathematical language, symbols and
conventions are used to report results as per workplace
procedures
RANGE
This section provides work environments and conditions to which the performance criteria apply.
It allows for different work environments and situations that will affect performance.
Variable Range
1. 2D shapes may include Triangles

but not limited may  Square
include but not limited  Rectangle
to:  Triangle

Required Skills
 Measuring
 Logical thinking
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 Computing
 Drawing of graphs
 Applying mathematical formulas
 Analytical
Required knowledge
 Types of common shapes
 Differentiation between two dimensional shapes / objects
 Formulae for calculating area and volume
 Types and purpose of measuring instruments
 Units of measurement and abbreviations
 Fundamental operations (addition, subtraction, division, multiplication)
 Rounding techniques
 Types of fractions
 Different types of tables and graphs
 Meaning of graphs, such as increasing, decreasing, and constant value
 Preparation of basic data, tables & graphs
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1. 1 Developed communication strategies to meet the
organization requirements and applied in the workplace
1. 2 Established and maintained communication
pathways for effective communication in the workplace
1. 3 Used communication strategies involving exchanges
of complex oral information
Implications 2.1 Access to relevant workplace or appropriately simulated
environment where assessment can take place
2.2 Materials relevant to the proposed activity or tasks
Assessment 3.1 Observation
3.3 Written test
3.4 Portfolio of Evidence
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3.5 Interview
3.6 Third party report
4.2 Off-the –job
5. Guidance Holistic assessment with other units relevant to the
information for industry sector, workplace and job role is recommended.
assessment
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DEMONSTRATE DIGITAL LITERACY
UNIT DESCRIPTION
This unit describes competencies required to demonstrate digital literacy. It involves, identifying
computer software and hardware, applying security measures to data, hardware, and software in
automated environment, applying computer software in solving task, applying internet and email
in communication at workplace, applying desktop publishing in official assignments and
preparing presentation packages.
outcomes which make of performance for each of the elements.
up workplace function Bold and italicized terms are elaborated in the Range
1. Identify 1.1 Concepts of ICT are determined in accordance with computer

appropriate equipment
computer software 1.2 Classifications of computers are determined in accordance
and hardware with manufacturers specification
1.3 Appropriate computer software is identified according to
manufacturer’s specification
1.4 Appropriate computer hardware is identified according to
manufacturer’s specification
1.5 Functions and commands of operating system are determined
in accordance with manufacturer’s specification
2. Apply security 2.1 Data security and privacy are classified in accordance with
measures to data, the prevailing technology
hardware, 2.2 Security threats reidentified and control measures are
software in applied in accordance with laws governing protection of ICT
automated 2.3 Computer threats and crimes are detected in accordance to
environment Information Management security guidelines
2.4 Protection against computer crimes is undertaken in
accordance with laws governing protection of ICT
3. Apply computer 3.1 Word processing concepts are applied in resolving
software in workplace tasks, report writing and documentation as per the
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solving tasks job requirements
3.2 Word processing utilities are applied in accordance with
3.3 Worksheet layout is prepared in accordance with work
procedures
3.4 Worksheet is built and data manipulated in the worksheet in
accordance with workplace procedures
3.5 Continuous data manipulated on worksheet is undertaken in
accordance with work requirements
3.6 Database design and manipulation is undertaken in
accordance with office procedures
3.7 Data sorting, indexing, storage, retrieval and security is
provided in accordance with workplace procedures
4. Apply internet and 4.1 Electronic mail addresses are opened and applied in
email in workplace communication in accordance with office policy
communication at 4.2 Office internet functions are defined and executed in
workplace accordance with office procedures
4.3 Network configuration is determined in accordance with
office operations procedures
4.4 Official World Wide Web is installed and managed
according to workplace procedures
5. Apply Desktop 5.1 Desktop publishing functions and tools are identified in
publishing in accordance with manufactures specifications
official 5.2 Desktop publishing tools are developed in accordance with
assignments work requirements
5.3 Desktop publishing tools are applied in accordance with
workplace requirements
5.4 Typeset work is enhanced in accordance with workplace
standards
6. Prepare 6.1 Types of presentation packages are identified in accordance
presentation with office requirements
packages 6.2 Slides are created and formulated in accordance with
6.3 Slides are edited and run-in accordance with work procedures
6.4 Slides and handouts are printed according to work
requirements
RANGE
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Variable Range
1. Appropriate Collection of physical parts of a computer system such as:
computer hardware  Computer case, monitor, keyboard, and mouse
may include but not  All the parts inside the computer case, such as the hard disk
limited to: drive, motherboard and video card
2. Data security and  Confidentiality of data

privacy may include  Cloud computing
but not limited to:  Integrity -but-curious data surfing
3. Security and control  Counter measures against cyber terrorism
measures may  Risk reduction
include but not  Cyber threat issues
limited to:  Risk management
 Pass-wording
4. Security threats may  Cyber terrorism
include but not  Hacking
limited to:

Required Skills
 Analytical skills
 Interpretation
 Typing
 Communication
 Computing (applying fundamental operations such as addition, subtraction, division and
multiplication)
 Using calculator
 Basic ICT skills
Required Knowledge
 Software concept
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 Functions of computer software and hardware
 Data security and privacy
 Computer security threats and control measures
 Technology underlying cyber-attacks and networks
 Cyber terrorism
 Computer crimes
 Detection and protection of computer crimes
 Laws governing protection of ICT
 Word processing;
 Functions and concepts of word processing.
 Documents and tables creation and manipulations
 Mail merging
 Word processing utilities
 Spread sheets;
 Meaning, formulae, function and charts, uses and layout
 Data formulation, manipulation and application to cells

 Database;
 Database design, data manipulation, sorting, indexing, storage
retrieval and security
 Desktop publishing;
 Designing and developing desktop publishing tools
 Manipulation of desktop publishing tools
 Enhancement of typeset work and printing documents
 Presentation Packages;
 Types of presentation Packages
 Creating, formulating, running, editing, printing and presenting
slides and handouts
 Networking and Internet;
 Computer networking and internet.
 Electronic mail and world wide web
 Emerging trends and issues in ICT;
 Identify and integrate emerging trends and issues in ICT
 Challenges posed by emerging trends and issues
EVIDENCE GUIDE
1. Critical Aspects Assessment requires evidence that the candidate:
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of Competency 1.1 Identified and controlled security threats
1.2 Detected and protected computer crimes
1.3 Applied word processing in office tasks
1.4 Designed, prepared work sheet and applied data to the cells in
accordance to workplace procedures
1.5 Opened electronic mail for office communication as per
workplace procedure
1.6 Installed internet and World Wide Web for office tasks in
accordance with office procedures
1.7 Integrated emerging issues in computer ICT applications
1.8 Applied laws governing protection of ICT
Implications 2.1 Access to relevant workplace where assessment can take place
2.2 Appropriately simulated environment where assessment can
take place
3. Methods of Competency may be assessed through:
3.3 Written test
3.5 Interview
4.2 Off-the –job
information for workplace and job role is recommended.
assessment
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DEMONSTRATE ENTREPRENEURIAL SKILLS
UNIT CODE : AGR/OS/EXT/BC/04/6/A
UNIT DESCRIPTION
This unit covers the competencies required to demonstrate understanding of entrepreneurship. It
involves demonstrating understanding of an entrepreneur, entrepreneurship, and self-
employment, identifying entrepreneurship opportunities, creating entrepreneurial awareness,
applying entrepreneurial motivation, developing business innovative strategies and developing
business plan.
1. Demonstrate understanding 1. 1 Entrepreneurs and Business persons are

of an Entrepreneur distinguished as per principles of entrepreneurship
1. 2 Types of entrepreneurs are identified as per
principles of entrepreneurship
1. 3 Ways of becoming an Entrepreneur are identified
as per principles of Entrepreneurship
1. 4 Characteristics of Entrepreneurs are identified as
per principles of Entrepreneurship
1. 5 Factors affecting Entrepreneurship development
are explored as per principles of Entrepreneurship
2. Demonstrate understanding 2. 1 Entrepreneurship and self-employment are
of Entrepreneurship and distinguished as per principles of entrepreneurship
self-employment 2. 2 Importance of self-employment is analysed based
on business procedures and strategies
2. 3 Requirements for entry into self-employment are
identified according to business procedures and
strategies
2. 4 Role of an Entrepreneur in business is determined
according to business procedures and strategies
2. 5 Contributions of Entrepreneurs to National
development are identified as per business
procedures and strategies
2. 6 Entrepreneurship culture in Kenya is explored as
per business procedures and strategies
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2. 7 Born or made Entrepreneurs are distinguished as
per entrepreneurial traits
3. Identify Entrepreneurship 3.1 Sources of business ideas are identified as per
opportunities business procedures and strategies
3.2 Business ideas and opportunities are generated as
per business procedures and strategies
3.3 Business life cycle is analysed as per business
3.4 Legal aspects of business are identified as per
3.5 Product demand is assessed as per market
strategies
3.6 Types of business environment are identified and
evaluated as per business procedures
3.7 Factors to consider when evaluating business
environment are explored based on business
procedure and strategies
3.8 Technology in business is incorporated as per best
practice
4. Create entrepreneurial 4.1 Forms of businesses are explored as per business
awareness procedures and strategies
4.2 Sources of business finance are identified as per
business procedures and strategies
4.3 Factors in selecting source of business finance are
identified as per business procedures and
strategies
4.4 Governing policies on Small Scale Enterprises
(SSEs) are determined as per business procedures
and strategies
4.5 Problems of starting and operating SSEs are
explored as per business procedures and strategies
5.1 Internal and external motivation factors are
5. Apply entrepreneurial determined in accordance with motivational
motivation theories
5.2 Self-assessment is carried out as per
entrepreneurial orientation
5.3 Effective communications are carried out in
accordance with communication principles
5.4 Entrepreneurial motivation is applied as per
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motivational theories
6. Develop innovative business 6.1 Business innovation strategies are determined in

strategies accordance with the organization strategies
6.2 Creativity in business development is
demonstrated in accordance with business
strategies
6.3 Innovative business strategies are
developed as per business principles
6.4 Linkages with other entrepreneurs are
created as per best practice
6.5 ICT is incorporated in business growth and
development as per best practice
7. Develop Business Plan 7.1 Identified Business is described as per business

7.2 Marketing plan is developed as per business plan
format
7.3 Organizational/Management plan is prepared in
accordance with business plan format
7.4 Production/operation plan in accordance with
business plan format
7.5 Financial plan is prepared in accordance with the
business plan format
7.6 Executive summary is prepared in accordance
with business plan format
7.7 Business plan is presented as per best practice
RANGE
Variable Range
1. Types of entrepreneurs may include  Innovators

but not limited to:  Imitators
 Craft
 Opportunistic
 Speculators
2. Characteristics of Entrepreneurs may  Creative
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include but not limited to:
 Innovative
 Planner
 Risk taker
 Networker
 Confident
 Flexible
 Persistent
 Patient
 Independent
 Future oriented
 Goal oriented
3. Requirements for entry into self-  Technical skills

employment may include but not  Management skills
limited to  Entrepreneurial skills
 Resources
 Infrastructure
4. Internal and external motivation may  Interest

include but not limited to:  Passion
 Freedom
 Prestige
 Rewards
 Punishment
 Enabling environment
 Government policies
5. Business environment may include but  External

not limited to:  Internal
 Intermediate
6. Forms of businesses may include but  Sole proprietorship

not limited to:  Partnership
 Limited companies
 Cooperatives
7. Governing policies may include but  Increasing scope for finance

not limited to:  Promoting cooperation between
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entrepreneurs and private sector
 Reducing regulatory burden on
entrepreneurs
 Developing IT tools for entrepreneurs
8. Innovative business strategies may  New products

include but not limited to:  New methods of production
 New markets
 New sources of supplies
 Change in industrialization

Required Skills
 Analytical
 Management
 Problem-solving
 Root-cause analysis
 Communication
Required Knowledge
 Decision making
 Business communication
 Change management
 Competition
 Risk
 Net working
 Time management
 Leadership
 Factors affecting entrepreneurship development
 Principles of Entrepreneurship
 Features and benefits of common operational practices, e. g., continuous improvement
(kaizen), waste elimination,
 Conflict resolution
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 Health, safety and environment (HSE) principles and requirements
 Customer care strategies
 Basic financial management
 Business strategic planning
 Impact of change on individuals, groups and industries
 Government and regulatory processes
 Local and international market trends
 Product promotion strategies
 Market and feasibility studies
 Government and regulatory processes
 Local and international business environment
 Relevant developments in other industries
 Regional/ County business expansion strategies
EVIDENCE GUIDE
1. Critical Aspects of 1. 1 Assessment requires evidence that the candidate:
Competency 1. 2 Distinguished entrepreneurs and businesspersons
correctly
1. 3 Identified ways of becoming an entrepreneur
appropriately
1. 4 Explored factors affecting entrepreneurship
development appropriately
1. 5 Analysed importance of self-employment accurately
1. 6 Identified requirements for entry into self-employment
correctly
1. 7 Identified sources of business ideas correctly
1. 8 Generated Business ideas and opportunities correctly
1. 9 Analysed business life cycle accurately
1. 10 Identified legal aspects of business correctly
1. 11 Assessed product demand accurately
1. 12 Determined Internal and external motivation factors
appropriately
1. 13 Carried out communications effectively
1. 14 Identified sources of business finance correctly
1. 15 Determined Governing policy on small scale enterprise
appropriately
1. 16 Explored problems of starting and operating SSEs
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effectively
1. 17 Developed Marketing, Organizational/Management,
Production/Operation and Financial plans correctly
1. 18 Prepared executive summary correctly
1. 19 Determined business innovative strategies
appropriately
1. 20 Presented business plan effectively
2. Resource Implications The following resources should be provided:
2.1 Access to relevant workplace where assessment can
take place
2.2 Appropriately simulated environment where assessment
can take place
3. Methods of Assessment 3.1 Written tests

3.2 Oral questions
3.4 Interviews
4. Context of Assessment Competency may be assessed

4.1 On-the-job
4.2 Off-the –job
5. Guidance information Holistic assessment with other units relevant to the industry
for assessment sector, workplace and job role is recommended.
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DEMONSTRATE EMPLOYABILITY SKILLS
UNIT DESCRIPTON
This unit covers competencies required to demonstrate employability skills. It involves
conducting self-management, demonstrating interpersonal communication, critical safe work
habits, leading a workplace team, planning and organizing work, maintaining professional
growth and development, demonstrating workplace learning, problem solving skills and
managing ethical performance.

workplace function.
Bold and italicized terms are elaborated in the Range
1. Conduct self- 1.1 Personal vision, mission and goals are formulated based on
management potential and in relation to organization objectives
1.2 Emotional intelligence is demonstrated as per workplace
requirements.
1.3 Individual performance is evaluated and monitored
according to the agreed targets.
1.4 Assertiveness is developed and maintained based on the
requirements of the job.
1.5 Accountability and responsibility for own actions are
demonstrated based on workplace instructions.
1.6 Self-esteem and a positive self-image are developed and
maintained based on values.
1.7 Time management, attendance and punctuality are observed
as per the organization policy.
1.8 Goals are managed as per the organization’s objective
1.9 Self-strengths and weaknesses are identified based on
personal objectives
2. Demonstrate 2.1 Writing skills are demonstrated as per communication policy
interpersonal 2.2 Negotiation and persuasion skills are demonstrated as per
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communication communication policy
2.3 Internal and external stakeholders’ needs are identified and
interpreted as per the communication policy
2.4 Communication networks are established based on workplace
policy
2.5 Information is shared as per communication policy
3. Demonstrate critical 3.1 Stress is managed in accordance with workplace policy.

safe work habits 3.2 Punctuality and time consciousness is demonstrated in line
with workplace policy.
3.3 Personal objectives are integrated with organization goals
based on organization’s strategic plan.
3.4 Resources are utilized in accordance with workplace policy.
3.5 Work priorities are set in accordance to workplace goals and
objectives.
3.6 Leisure time is recognized and utilized in line with personal
objectives.
3.7 Drugs and substances of abuse are identified and avoided
based on workplace policy.
3.8 HIV and AIDS prevention awareness is demonstrated in line
with workplace policy.
3.9 Safety consciousness is demonstrated in the workplace based
on organization safety policy.
3.10 Emerging issues are identified and dealt with in
accordance with organization policy.
4. Lead a workplace 4.1 Performance targets for the team are set based on
team organization’s objectives
4.2 Duties are assigned in accordance with the organization
policy.
4.3 Forms of communication in a team are established
according to organization’s policy.
4.4 Team performance is evaluated based on set targets as per
workplace policy.
4.5 Conflicts are resolved between team members in line with
organization policy.
4.6 Gender related issues are identified and mainstreamed in
accordance workplace policy.
4.7 Human rights and fundamental freedoms are identified and
respected as Constitution of Kenya 2010.
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4.8 Healthy relationships are developed and maintained in line
with workplace.
5. Plan and organize 5.1 Work plans are prepared based on activities and budget.
work 5.2 Assigned tasks are interpreted and expectations identified as
per the workplace instructions.
5.3 Task occupational safety and health requirements are
identified and observed regulations.
5.4 Work resources are identified, mobilized, allocated and
utilized based on organization work plans.
5.5 Work activities are monitored and evaluated in line with
work plans and workplace policy.
5.6 Work plans are reviewed based on target and available
resources.
6. Maintain 6.1 Personal training needs are identified and assessed in line
professional growth with the requirements of the job.
and development 6.2 Training and career opportunities are identified and
utilized based on job requirements.
6.3 Resources for training are mobilized and allocated based
organizations and individual skills needs.
6.4 Licensees and certifications relevant to job and career are
obtained and renewed as per policy.
6.5 Work priorities and personal commitments are balanced and
managed based on requirements of the job and personal
objectives.
6.6 Recognitions are sought as proof of career advancement in
line with professional requirements.
7. Demonstrate 7.1 Learning opportunities are sought and managed based on job
workplace learning requirement and organization policy.
7.2 Improvement in performance is demonstrated based on
courses attended.
7.3 Application of learning is demonstrated in both technical and
non-technical aspects based on requirements of the job
7.4 Time and effort is invested in learning new skills based on
job requirements
7.5 Initiative is taken to create more effective and efficient
processes and procedures in line with workplace policy.
7.6 New systems are developed and maintained in accordance
with the requirements of the job.
7.7 Awareness of personal role in workplace innovation is
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demonstrated based on requirements of the job.
8. Demonstrate problem 8.1 Creative, innovative and practical solutions are developed
solving skills based on the problem
8.2 Independence and initiative in identifying and solving
problems is demonstrated based on requirements of the job.
8.3 Team problems are solved as per the workplace guidelines
8.4 Problem solving strategies are applied as per the workplace
guidelines
8.5 Problems are analyzed and assumptions tested as per the
context of data and circumstances
9. Manage ethical 9.1 Policies and guidelines are observed as per the workplace
performance requirements
9.2 Self-worth and professionalism is exercised in line with
personal goals and organizational policies
9.3 Code of conduct is observed as per the workplace
requirements
9.4 Integrity is demonstrated as per legal requirement
RANGE
Variable Range
1. Drug and substance abuse Commonly abused

may include but not limited to:  Alcohol
 Tobacco
 Miraa
 Over-the-counter drugs
 Cocaine
 Bhang
 Glue
2. Feedback may include but not  Verbal
limited to:  Written
 Informal
 Formal
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3. Relationships may include but  Man/Woman
not limited to:  Trainer/trainee
 Employee/employer
 Client/service provider
 Husband/wife
 Boy/girl
 Parent/child
 Sibling relationships
4. Forms of communication may  Written

include but not limited to:  Visual
 Verbal
 Non verbal
 Formal and informal
5. Team may include but not  Small work group
limited to:  Staff in a section/department
 Inter-agency group
6. Personal growth may include  Growth in the job
but not limited to:  Career mobility
 Gains and exposure the job gives
 Net workings
 Benefits that accrue to the individual as a result
of noteworthy performance
7. Personal objectives may  Long term
include but not limited to:  Short term
 Broad
 Specific
8. Trainings and career  Participation in training programs
opportunities may includes but  Serving as Resource Persons in conferences
not limited to and workshops
9. Resource may include may  Human
but not limited to:  Financial
 Technology
10. Innovation may include but  New ideas
not limited to:  Original ideas
 Different ideas
 Methods/procedures
 Processes
 New tools
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11. Emerging issues may include  Terrorism
but not limited to:  Social media
 National cohesion
 Open offices
12. Range of media for learning  Mentoring
may include but not limited to:  peer support and networking
 IT and courses

Required Skills
 Interpersonal
 Communication
 Critical thinking
 Organizational
 Negotiation
 Monitoring
 Evaluation
 Record keeping
 Problem solving
 Decision Making
 Resource utilization
 Resource mobilization
Required Knowledge
 Work values and ethics
 Company policies
 Company operations, procedures and standards
 Occupational Health and safety procedures
 Fundamental rights at work
 Workplace communication
 Concept of time
 Time management
 Decision making
 Types of resources
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 Work planning
 Organizing work
 Monitoring and evaluation
 Record keeping
 Gender mainstreaming
 HIV and AIDS
 Drug and substance abuse
 Professional growth and development
 Technology in the workplace
 Innovation
 Emerging issues
EVIDENCE GUIDE
1. 2. Critical aspects Assessment requires evidence that the candidate:

of Competency 1.1 Conducted self-management
1.2 Demonstrated interpersonal communication
1.3 Demonstrated critical safe work habits
1.4 Demonstrated the ability to lead a workplace team
1.5 Planned and organized work
1.6 Maintained professional growth and development
1.7 Demonstrated workplace learning
1.8 Demonstrated problem solving skills
1.9 Demonstrated the ability to manage performance ethically
3. 4. Resource The following resources should be provided:
2.2 Appropriately simulated environment where assessment can
take place
5. 6. Methods of Competency in this unit may be assessed through:
3.3 Written test
3.5 Interview
7. 8. Context of Competency may be assessed:
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4.2 Off-the –job
assessment
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DEMONSTRATE ENVIRONMENTAL LITERACY
UNIT DESCRIPTION
This unit specifies the competencies required to demonstrate environmental literacy. It involves,
controlling environmental hazard and environmental pollution, demonstrating sustainable resource
use, evaluating current practices in relation to resource usage, identifying environmental
legislations/conventions for environmental concerns, implementing specific environmental
programs, monitoring activities on environmental protection/Programs, analyzing resource use and
developing resource conservation plans
These describe the key These are assessable statements which specify the required
outcomes which make up level of performance for each of the elements.
workplace function. Bold and italicized terms are elaborated in the Range
1. Control environmental 1. 1 Storage methods for environmentally hazardous

hazard materials are strictly followed according to
environmental regulations and OSHS.
1. 2 Disposal methods of hazardous wastes are followed
according to environmental regulations and OSHS.
1. 3 PPE is used according to OSHS.
2. Control environmental 2.1 Environmental pollution control measures are
Pollution implemented in accordance with international protocols.
2.2 Procedures for solid waste management are observed
according Environmental Management and
Coordination Act 1999
2.3 Methods for minimizing noise pollution is complied
with based on Noise and Excessive
Vibration Pollution and Control Regulations, 2009
3. Demonstrate sustainable 3.1 Methods for minimizing wastage are complied with
resource use based on organizational waste management guide
3.2 Waste management procedures are employed following
principles of 3Rs (Reduce, Reuse, Recycle)
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3.3 Methods for economizing and reducing resource
consumption are practiced as per the Constitution of
Kenya 2010 Article 69.
4. Evaluate current practices 4.1 Information on resource efficiency systems and
in relation to resource procedures are collected and provided as per work
usage groups/sector
4.2 Current resource usage is measured and recorded as per
work group
4.3 Current purchasing strategies are analyzed and recorded
according to industry procedures.
4.4 Current work processes to access information and data
is analyzed following enterprise protocol.
5. Identify environmental 5.1 Environmental legislations/conventions and local
legislations/conventions ordinances are identified according to the different
for environmental concerns environmental aspects/impact
5.2 Industrial standard/environmental practices are
described according to the different environmental
concerns
6. Implement specific 6.1 Programs/Activities are identified according to
environmental programs organizations policies and guidelines.
6.2 Individual roles/responsibilities are determined
and performed based on the activities identified.
6.3 Problems/constraints encountered are resolved in
accordance with organizations’ policies and guidelines
6.4 Stakeholders are consulted based on company
guidelines
7. Monitor activities on 7.1 Activities are periodically monitored and Evaluated
Environmental according to the objectives of the environmental
protection/Programs program
7.2 Feedback from stakeholders is gathered and considered
in Proposing enhancements to the program based on
consultations
7.3 Data gathered are analyzed based on Evaluation
requirements
7.4 Recommendations are submitted based on the findings
7.5 Management support systems are set/established to
sustain and enhance the program
7.6 Environmental incidents are monitored and reported to
7.7 concerned/proper authorities
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8. Analyze resource use 8.1 All resource consuming processes are Identified as per
the organizational work plan
8.2 Quantity and nature of resource consumed is determined
based on processes
8.3 Resource flow is analyzed as per different parts of the
process.
8.4 Wastes are classified according to NEMA regulations on
waste management.
9. Develop resource 9.1. Efficiency of use/conversion of resources is determined
Conservation plans according to industry protocol.
9.2. Causes of low efficiency of use of resources are
Determined based on industry protocol.
9.3. Plans for increasing the efficiency of resource use are
developed based on findings.
RANGE
Variable Range
1. PPE may include but not  Mask

limited to  Gloves
 Goggles
 Safety hat
 Overall
 Hearing protector
2. Control measures may  Methods for minimizing or stopping spread and
include but not limited to ingestion of airborne particles
 Methods for minimizing or stopping spread and
ingestion of gases and fumes
 Methods for minimizing or stopping spread and
ingestion of liquid wastes

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Required Skills
 Measuring
 Recording
 Analytical
 Monitoring
 Communication
 Writing
Required Knowledge
 PPEs
 Environmental regulations
 OSHS
 Pollution
 Waste management
 Principle of 3Rs
 Types of resources
 Techniques in measuring current usage of resources
 Environmental hazards
 Regulatory requirements
EVIDENCE GUIDE
1. Critical Assessment requires evidence that the candidate:

Aspects of
1.1 Controlled environmental hazard
Competency
1.2 Controlled environmental pollution
1.3 Demonstrated sustainable resource use
1.4 Evaluated current practices in relation to resource usage
1.5 Demonstrated knowledge of environmental legislations and local
ordinances according to the different environmental issues
/concerns.
1.6 Described industrial standard environmental practices according
to the different environmental issues/concerns.
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1.7 Resolved problems/ constraints encountered based on
management standard procedures
1.8 Implemented and monitored environmental practices on a periodic
basis as per company guidelines
1.9 Recommended solutions for the improvement of the program
1.10 Monitored and reported to proper authorities any
environmental incidents
Implications
2.1 Workplace with storage facilities
2.2 Tools, materials and equipment relevant to the tasks (e.g. Cleaning
tools, cleaning materials, trash bags)
2.3 PPE, manuals and references
2.4 Legislation, policies, procedures, protocols and local ordinances
relating to environmental protection
2.5 Case studies/scenarios relating to environmental Protection
3 Methods of Competency in this unit may be assessed through:
3.3 Written test
3.5 Interview
4 Context of Competency may be assessed
4.2 Off-the –job
5 Guidance Holistic assessment with other units relevant to the industry sector,
assessment
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DEMONSTRATE OCCUPATIONAL SAFETY AND HEALTH
PRACTICES
UNIT DESCRIPTION
This unit specifies the competencies required to demonstrate occupational health and safety
practices. It involves identifying workplace hazards and risks, identifying and implementing
appropriate control measures to hazards and risks and implementing OSH programs, procedures
and policies/guidelines.

These describe the key These are assessable statements which specify the required
outcomes which make up level of performance for each of the elements.
workplace function. Bold and italicized terms are elaborated in the Range
1. Identify workplace hazards 1.1 Hazards in the workplace are identified based their
and risk indicators
1.2 Risks and hazards are evaluated based on legal
requirements.
1.3 OSH concerns raised by workers are addressed as per
legal requirements.
2. Control OSH hazards 2.1 Hazard prevention and control measures are
implemented as per legal requirement.
2.2 Risk assessment is conducted and a risk matrix developed
based on likely impact.
2.3 Contingency measures, including emergency procedures
during workplace incidents and emergencies are
recognized and established in accordance with
organization procedures.
3. Implement OSH programs 3.1 Company OSH program are identified, evaluated and
reviewed based on legal requirements.
3.2 Company OSH programs are implemented as per legal
requirements.
3.3 Workers are capacity built on OSH standards and
procedures as per legal requirements
3.4 OSH-related records are maintained as per legal
requirements.
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RANGE
Variable Range
1. Hazards may include  Physical hazards – impact, illumination, pressure,
but not limited to: noise,
 vibration, extreme temperature, radiation
 Biological hazards- bacteria, viruses, plants, parasites,
mites, molds, fungi, insects
 Chemical hazards – dusts, fibers, mists, fumes, smoke,
gasses, vapors
 Ergonomics
 Psychological factors – over exertion/ excessive force,
awkward/static positions, fatigue, direct pressure,
 varying metabolic cycles
 Physiological factors – monotony, personal
relationship, work out cycle
 Safety hazards (unsafe workplace condition) –confined
space, excavations, falling objects, gas leaks,
electrical, poor storage of materials and waste,
spillage, waste and debris
 Unsafe workers’ act (Smoking in off-limited areas,
Substance and alcohol abuse at work)
2. Indicators may include  Increased of incidents of accidents, injuries
but not limited to:  Increased occurrence of sickness or health complaints/
symptoms
 Common complaints of workers related to OSH
 High absenteeism for work-related reasons
3. OSH concerns may  Workers’ experience/observance on presence of work
include but not limited hazards
to:  Unsafe/unhealthy administrative arrangements
(prolonged work hours, no break time, constant
overtime, scheduling of tasks)
 Reasons for compliance/non-compliance to use of
PPEs or other OSH procedures/policies/guidelines
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4. Safety gears /PPE  Arm/Hand guard, gloves
(Personal Protective  Eye protection (goggles, shield)
Equipment) may include  Hearing protection (ear muffs, ear plugs)
but not limited to:  Hair Net/cap/bonnet
 Hard hat
 Face protection (mask, shield)
 Apron/Gown/coverall/jump suit
 Anti-static suits
 High-visibility reflective vest
5. Appropriate risk  Appropriate risk controls in order of impact are as
controls follows:
may include but not limited  Eliminate the hazard altogether (i.e., get rid of the
to: dangerous machine)
 Isolate the hazard from anyone who could be harmed
(i.e., keep the machine in a closed room and operate it
remotely; barricade an unsafe area off)
 Substitute the hazard with a safer alternative (i.e.,
replace the machine with a safer one)
 Use administrative controls to reduce the risk (i.e.,
train workers how to use equipment safely; train
workers about the risks of harassment; issue signage)
 Use engineering controls to reduce the risk (i.e., attach
guards to the machine to protect users)
 Use personal protective equipment (i.e., wear
 gloves and goggles when using the machine)
6. Contingency measures  Evacuation
may include but not  Isolation
limited to:  Decontamination
 (Calling designed) emergency personnel
7. Incidents and  Chemical spills
emergencies may  Equipment/vehicle accidents
include but not limited  Explosion
to:  Fire
 Gas leak
 Injury to personnel
 Structural collapse
 Toxic and/or flammable vapors emission.
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8. OSH-related Records  Medical/Health records
may include but not  Incident/accident reports
limited to:  Sickness notifications/sick leave application
 OSH-related trainings obtained

Required Skills
 Communication
 Interpersonal
 Presentation
 Risk assessment
 Evaluation
 Critical thinking
 Problem solving
 Negotiation
Required Knowledge
 General OSH Principles
 Occupational hazards/risks recognition
 OSH organizations providing services on OSH evaluation and/or work environment
measurements (WEM)
 National OSH regulations; company OSH policies and protocols
 Systematic gathering of OSH issues and concerns
 General OSH principles
 National OSH regulations
 Company OSH and recording protocols, procedures and policies/guidelines
 Training and/or counseling methodologies and strategies
EVIDENCE GUIDE
1. Critical Aspects Assessment requires evidence that the candidate:

of Competency 1.1 Identified hazards in the workplace based their indicators
1.2 Evaluated workplace hazards based on legal requirements.
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1.3 Addressed OSH concerns raised by workers as per legal
requirements.
1.4 Implemented hazard prevention and control measures as per legal
requirement.
1.5 Conducted risk assessment as per legal requirement.
1.6 Developed risk matrix based on likely impact.
1.7 Recognized and established contingency measures in accordance
with organization procedures.
1.8 Identified, evaluated and reviewed company OSH program based on
legal requirements.
1.9 Implemented company OSH programs as per legal requirements.
1.10 Capacity built workers on OSH standards and procedures as per
legal requirements
1.11 Maintained OSH-related records as per legal requirements.
2.4 Appropriately simulated environment where assessment can take
place
3.3 Written test
3.5 Interview
4.2 Off-the –job
assessment
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COMMON UNITS OF COMPETENCY
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APPLY AGRICULTURAL EXTENSION AND RURAL SOCIOLOGY
UNIT CODE: AGR/OS/EXT/CC/01/6/A
UNIT DESCRIPTION
This unit specifies competencies required to understand agricultural extension and rural
sociology.it involves understanding of paradigm shift, understanding of government procedures,
understanding of rural social sociology and understanding of farmers training and visits.
These describe the key These are assessable statements which specify the required level of
outcomes which make performance for each of the elements.
up workplace function. Bold and italicized terms are elaborated in the Range.
1. Demonstrate 1.1 Agricultural technologies are transferred to farmers as per
understanding of technological invention.
paradigm extension 1.2 Farmers are advised on technology as per the farmers requirement
1.3 Farmers are trained as per human resource development plan
1.4 Farmers activities are funded as per government policy
2. Demonstrate 2.1 Policies on agricultural matters are formulated as per government
understanding of objective
government 2.2 Information is disseminated to farmers as per the government
procedures guidelines
2.3 Products for farmers use are procured as per procurement
procedures
2.4 Financial reports on farmers activities are prepared accounting
guidelines
2.5 Periodic report on agricultural occurrences are prepared as per the
reports format
3. Demonstrate
understanding of 3.1. Farmers culture, beliefs and norms are determined as per the
rural sociology community
3.2. Local leaders are involved in farmers activities as per farmers
needs
3.3. Farmers conflicts are resolved as per the conflict resolution
methods
3.4. Farmers groups are formed as per the farmers needs
4. Demonstrate 4. 1 Farmers to be trained are identified as per the farmers needs
understanding of training resources are sourced as per training requirement
farmers training 4. 2 Methods of training are identified as per the farmers needs
and visits 4. 3 Farmers are trained as the training manual
4. 4 Follow up on farmers activities are carried out as per training
objectives
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RANGE OF VARIABLES
RANGE VARIABLE
May include but not limited to:
1. Agricultural 1.1 Mechanization
technologies 1.2 Irrigation
1.3 Value addition
2. Financial 2.1 Profit and loss account
report 2.2 Balance sheets
3. Periodic 3.1 Weekly
reports 3.2 Monthly
3.3 Annual
4. Farmers 4. 1 Clubs
group 4. 2 Societies and associations
4. 3 cooperatives

Required Skills
 Group mobilization
 Resource mobilization
 Communication
 Negotiation
 Mediation
 Leadership
Required knowledge
 preparation of extension materials
 technical knowledge
 culture, beliefs and norms
 Politics of the area
EVIDENCE GUIDE
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competency Demonstrated:
1.1 Understanding of paradigm extension
1.2 Understanding of government procedures
1.3 Understanding of rural sociology
1.4 Understanding of farmers training and visits
implication 2.1 Materials, tools and equipment
2.2 Assessment location
3. Method of Competency in this unit may be assessed through:
assessment 3.1 Written tests
4. Context of 4.1 Competency elements must be assessed in a safe working
assessment environment
4.2 Assessment may be conducted in a workplace or simulated
environment
4.3 During industrial attachment
assessment
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CORE UNITS OF COMPETENCY
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PRODUCE CONVECTIONAL AND NON-CONVECTIONAL LIVESTOCK
UNIT CODE: AGR/OS/EXT/CR/01/6/A
UNIT DESCRIPTION
This unit specifies competencies required to produce convectional and non-convectional
livestock. It involves selecting breeding stock, designing animal structures, constructing animal
structures, installing and maintaining livestock tools, equipment and machines, breeding
convectional and non-convectional live stocks, practicing livestock husbandry and managing
young and growing stocks.
1. Select breeding 1.1 Breeding stocks are chosen according to breeding standards.
stock 1.2 Breeding methods are identified according to intended breeder
outcome.
1.3 Tools and equipment are chosen and prepared according to the
requirement of the breeding operation.
1.4 Breed selection is done according to standard selection
methods.
1.5 Breeding is done according to the set criteria in the livestock
production manual.
2. Design and 2.1 Animal structures are designed according to animal housing
construct farm plan.
structures 2.2 Structure and maintenance materials are identified and
gathered according to animal housing plan.
2.3 Animal structures are constructed according to animal
housings plan in accordance to livestock production manual.
3. Install and
maintain livestock 3.1 Tools, equipment and machines are assembled as per
tools, equipment manufactures manual
and machines 3.2 Tools, equipment and machines are fitted as per the housing
plan and requirement
3.3 Tools, equipment and machines are cleaned as per
manufactures manual.
3.4 Tools, equipment and machines are sharpened as per
3.5 Tools, equipment and machines are greased or oiled as per
3.6 Tools, equipment and machines are replaced as per the work
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policy.
4. Breed farm 4.1 Livestock routine management practices are identified based on
animals animal type and category.
4.2 Livestock are prepared for breeding as per livestock production
manual.
4. 3 Livestock are bred in accordance with livestock production
manual
5. Practice livestock 5.1 Livestock structures requirement are adhered to according to

husbandry animal species specified in LPM.
5.2 Livestock are housed based on LPM.
5.3 Livestock structures are cleaned, disinfected or fumigated as
per LPM.
5.4 Personal protective equipment is adhered to as per occupation
safety and health standards
5.5 Bio-security measures are adhered to according to animal
disease handbook and LPM
6. Manage young and 1.1 Young stocks are weighed as per manufacturer’s specification.
growing stocks 1.2 Young stocks are fed as per the guidelines in LPM
1.3 Young stock is weaned following procedures stipulated in
LPM.
1.4 Young stocks are housed according to breed and age as per
LPM
1.5 Growing stock are housed separately as per LPM
1.6 Growing stocks are fed according to the feeding standards as
per feeding standards tables.
1.7 Fully grown stocks are assessed for breeding in accordance
with LPM
RANGE OF VARIABLES
RANGE VARIABLE
1. Breeding methods  Natural mating

may include but  Artificial breeding
not limited to:  Embryo transfer
 Cross breeding
 Inbreeding etc.
2. selection methods  Mass selection
may include but  Progeny testing
not limited to:  Family selection
 Pedigree
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 Multiple trait selection
 Tandem
 Independent culling levels
 Index selection
3. Animal structures  Calf pen
 Zero-grazing unit
 Crutch
 Pig sty
 Deep litter house
 Weigh bridge
 Dips / spray race etc.
4. Livestock routine  Feeding and watering
management  Milking
practices  Spraying
 Drenching
 Hoof trimming
 Dehorning or disbudding
 Teeth clipping
 Shearing
 Cleaning and disinfection etc.
5. Personal  Overall or over coat
protective  Gumboots
equipment  Gloves
 Head gear
 Face mask etc.
6. Bio-security  Personal hygiene
measures  Fencing
 Quarantine
 Foot baths
 Prevention of intruders in animal houses
 Cleaning and disinfection etc.

Required Skills
 Breed assessment
 Handling tools and equipment
 Animal breeding
 animal structure design
 Construction
 Installation
 Animal handling
 weighing
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 feeding
 animal assessment
Required knowledge
 Types of breeds
 Animal behavior
 Types of livestock
 Farm animal structures designs
 Procurement
 Maintenance of tools and equipment.
 Measurement
 Construction
 Knowledge in tool, equipment and machines
 Animals production
 Handling of animals
 Preparing animals for breeding
 Animal measurement
 Breeding behavior
 Pre-breeding feeding
 Environment hygiene and safety
 Animal health {Parasite control, vaccination and deworming.}
 Types of livestock structures
 Livestock structures hygiene and safety
 Types of personal protective equipment
 Bio-security measures
 Weighing young stock
 Weaning procedures
 Housing
 Assessment of growing stock for breeding.
 Feeding young and growing stock.
 Types of feeds for different animal species
EVIDENCE GUIDE

aspects of Demonstrated:
competency 1.1 Ability to choose breeding stocks
1.2 Understanding of breeding methods
1.3 Ability to select breeds
1.4 Ability to design animal structures
1.5 Ability to construct animal structures
1.6 Ability to install and maintain animal tools and equipment
1.7 Ability to carry out livestock routine management practices
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1.8 Ability to use personal protective equipment
1.9 Understanding of bio-security measures
2.3 Personal protective equipment
2.4 Various types livestock
assessment 3.1 Projects
3.2 Observation
3.3 Written tests
3.4 Questionnaires
environment
for
assessment
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MANAGE SOIL AND WATER RESOURCES
UNIT DESCRIPTION
This unit specifies competencies required to manage soil and water resources.
It involves assessment of area topography, conserve soil fertility, conserve farm water, Design
soil and water conservation structures, lay out soil and water structures, carry out farm irrigation,
carry out farm water drainage, harvest farm water, manage waste water disposal, manage water
supply and prepare soil and water resources management report.
up workplace Bold and italicized terms are elaborated in the Range.
function.
1. Assess area 1.1 Area topography to be assessed is mapped out according to
topography guidelines stipulated in soil and water conservation manual.
1.2 Area topography is assessed in accordance to soil and water
conservation manual
1.3 Assessed area topography is documented as per soil and water
conservation manual
1.4 Area topography is assessed for land use viability according to
soil and water conservation manual.
2. Conserve soil 2.1 Soil is sampled for fertility testing following the procedures as
fertility per soil conservation handbook.
2.2 Soil is tested for nutrients element as per soil laboratory manual.
2.3 Soil tests results are recorded as per soil laboratory manual.
2.4 Soil fertility is improved through organic farming as per organic
farming manual.
2.5 Soil fertility improvements recommendations are given as per
soil laboratory manual.
3. Conserve farm 3.1 Farm water sources are identified as per soil and water
water conservation manual
3.2 Farm water conservation methods are identified as per soil and
water conservation manual.
3.3 Farm water conservation structures are constructed as per soil
and conservation manual
3.4 Conserved farm water is taken care of to minimize wastage as
per soil and water conservation handbook
4. Design soil 4.1 soil and water conservation structures are identified as per soil
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and water and water manual
conservation 4.2 Soil and water conservation structures are designed as specified
structures in soil and water conservation manual
5. Lay out soil 5.1 Area layout is established as per soil and water conservation
and water manual
structures 5.2 Established area is pegged as per soil and water conservation
manual
5.3 Pegged area is measured as per size and type of structure to be
constructed
5.4 Area is excavated as per structure design
5.5 Soil and water structures are maintained as per good
agricultural practices.
6. Carry out farm 6.1 Irrigation methods are identified as per soil and water
irrigation conservation manual
6.2 Identified irrigation methods are carried out as per soil and
water conservation manual
7. Carry out farm 7.1 Farm drainage systems are identified as per farm plan
water drainage 7.2 Water drainage systems are constructed as per farm plan
7.3 Water drainage system is maintained as per environmental
management plan
8. Harvest farm 8.1 Farm water harvesting methods are identified as per soil and
water water conservation manual
8.2 Water harvesting structures are constructed as per soil and water
conservation manual
8.3 Water harvesting structures are maintained as per environmental
management plan
9. Manage waste 9.1 Waste water disposal methods are identified as per waste water
water disposal management manual
9.2 Waste water disposal structures are identified as per waste water
management manual
9.3 Waste water management structures are constructed as per waste
water management manual
10. Manage water 10.1 Sources of water are identified as per water supply and
supply maintenance manual
10.2 water supply methods are identified as per water supply and
maintenance manual
10.3 water supply systems are installed as per water supply and
maintenance manual
11. Prepare soil 11.1 Data on soil and water resources is collected as per user needs
and water 11.2 Data on soil and water resources is analyzed as per standard
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resources data analysis tools
management 11.3 Data analysis result are recorded
report
RANGE OF VARIABLES
RANGE VARIABLE
1. Water sources may  Wells
include but not limited to:  Springs
 Rain water
 Dams
 Rivers
 Lakes etc.
2. Water conservation  Roof catchment
methods may include but  road runoff
not limited to:  rock catchment
3. Water  Dams
conservation structures  Water tanks
may include but not  Wells
limited to:  Water pans
 Cutoff drains
 Gulley control

Required Skills
 Mapping
 Documentation
 handling soil fertility testing equipment
 Collecting soil samples
 Performing simple soil testing
 Composting
 Manure and fertilizer application
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 Conserving water
 Construction water conservation structures
 Designing
 laying
 Installation
 Construction of drainage systems
 Construction of waste water disposal structures
 Waste water re-cycling
 reporting
 Measuring
Required knowledge
 Assessment
 Mapping
 Documentation -procedures
 Land use categories
 Knowledge on organic farming
 Handling soil sampling equipment.
 Soil testing methods
 Soil properties
 Soil science
 Soli nutrients
 Manure and fertilizer application
 Sources of water
 Conservation methods
 Conservation structures
 Construction of water conservation structures
 Water use
 Water conservation structures
 Design water conservation structures
 Laying out of soil and water conservation structure
 Irrigation methods
 Installation of irrigation structures
 Types of drainage systems
 Construction of drainage systems
 Water harvesting methods
 Construction of water harvesting structures
 waste water disposal methods
 Waste water disposal structures
 Construction of waste water disposal structures
 Sources of water
 Water supply methods
 Installation of water supply systems
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 Report writing
EVIDENCE GUIDE

aspects of
1.1 Ability to assess area topography
1.2 Understanding of soil nutrients
1.3 Ability to calculate fertilizer requirements
1.4 Ability to test soil fertility
1.5 Understanding of farm water sources
1.6 Understanding of water conservation methods
1.7 Ability to design and construct farm water structures
1.8 Ability to lay out soil and water conservation structures
1.9 Understanding of irrigation methods
1.10 Ability to irrigate farm
1.11 Understanding of drainage systems
1.12 Ability to carry water drainage
1.13 Ability to harvest farm water
1.14 Ability Manage waste water disposal
1.15 Ability to Manage water supply
1.16 Ability to prepare soil and water resources management
report
3.2 Observation
3.3 Written tests
3.4 Questionnaires
environment
for
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assessment
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FORMULATE LIVESTOCK FEEDS
UNIT DESCRIPTION
This unit specifies competencies required to produce and formulate livestock feeds. It involves
determination of animal nutrition requirements, calculating livestock feed ratios, producing
animal feed and feedstuffs, processing animal feedstuff, animal feedstuffs mixing, packaging
animal feed and storing animal feed.

workplace function. Bold and italicized terms are elaborated in the Range.
1. Determine animal 1.1. Animals are categorized as per breed, age, production
nutrition level and physiological status of the animal
requirements 1.2. Feed requirements are determined as per feeding
standard tables
2. Formulate Livestock 2.1. Animal feeds ingredients are identified as per animal
feed ration, feeding standard tables.
2.2. Livestock feed ingredient rations are formulated using
formulas or computer programs as per animal feeding
standard tables
3. Produce animal feed 3.1. Propagation materials are sourced as per agro-ecological
and feedstuffs zone
3.2. Land is prepared as per planting material requirements
3.3. Propagated materials are established as per good
agricultural practices
3.4. Fodder crops are managed as per good agricultural
practices
3.5. Fodder crops are harvested as per maturity index and
height
4. Process animal 4.1. Animal feeds ingredient are procured as per type of feed
feedstuff to be formulated
4.2. Ingredient proportions are weighed as per feed
formulation formula
4.3. Ingredients are mixed as per feed formulation formula
4.4. Feed is analyzed as per standardization requirements.
4.5. Animal feeds are packaged as per market requirements
4.6. Animal feeds are stored as per occupation safety standards
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RANGE OF VARIABLES
RANGE VARIABLE
1. Animal feeds  Maize germ
ingredients may  Fish meal
include but not  Sunflower cake
limited to:  Soy bean meal
 Cotton seed cake
 Premixes
 Lime /D.C.P
2. Livestock feed  Maintenance ration
ingredient rations  Steaming ration
may include but  Production ration
not limited to:  Starter rations
 Finisher rations
3. Animal feedstuffs  Hay
may include but  Silage
not limited to:  Dairy meal
 Bran
 Chicken feeds
 Pig feeds
 Dog meal

Required Skills
 Measuring
 ICT skills
 Mixing
 Packaging
 Storing
Required knowledge
 Animal nutrition requirements
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 Feed ingredients that supply nutrients required
 Sources of quality feed ingredients
 Calculation of animal feed ratios
 Computer programs
 Types of feeds and feedstuffs
 Animal nutrition
 Procurement
 Agricultural economics (cost benefit analysis)
 Animal feedstuffs processing
 Animal feedstuffs mixing techniques
 Packaging
 Standard bodies e.g. KEBS
 Feeds storage structures
 Feed storage conditions
 Characteristics of a good store
EVIDENCE GUIDE

1.1 Understanding of animal feed ingredients
1.2 Ability to formulate livestock feed rations
1.3 Understanding of feed stuffs
1.4 Ability to prepare land
1.5 Ability to establish fodder crops
1.6 Ability to manage fodder
1.7 Understanding of harvesting
1.8 Ability to weigh ingredients needs
1.9 Ability to analyze animal feeds
1.10 Ability to package animal feeds
1.11 Understanding of storage methods and conditions
Implication 
3.2 Observation
3.3 Written tests
3.5 Demonstration
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environment
assessment
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PROCESS FARM PRODUCTS
UNIT DESCRIPTION
This unit specifies competencies required to process farm products (Agro-processing) / (value
addition). It involves identification of products for value addition, determine
technology/machines and equipment to use, process products to flour and flour products, process
vegetables into juice and vegetable products, process fruit into juice, wine and products, process
herbal products, process animal products (milk, pork, beef, chicken, fish, rabbit and bee
products), process animal products (milk, pork, beef, chicken, fish, rabbit and bee products) and
Package processed products.

1. Identify products 1.1 Products for value additions are chosen as per perishability and
for value addition customer preference
1.2 Products for value addition are sourced as per product value
requirement
2. Determine 2.1 Products to be processed are identified as per client requirement
technology/machin 2.2 Technology used is determined as per product type
es and equipment 2.3 The machines or equipment used are determined as per
to use technology of value addition used.
3. Process products 3.1 Products are milled into flour in accordance to miller’s
to flour and flour association guidelines and KEBS specifications.
products 3.2 Flour products are prepared as per recipe manual
4. Process vegetables 4.1 Vegetables to process into juice are identified as per horticulture
into juice and technical manual
vegetable products 4.2 vegetables are processed into juice and products as per juice
making recipes manual
4.3 Vegetables are dried and grounded into powder as per value
addition manual
5. Process fruit into 5.1 Fruits to process into juice are identified as per horticulture
juice, wine and technical manual
products 5.2 Fruits are processed into juice and products as per juice making
recipes manual
5.3 Fruits are made into slices and dried as per value addition
manual
5.4 Fruits are processed and fermented into wine as per SOPs
6. Process Herbal 6.1 Herbs are identified as per small scale horticultural development
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products programme manual
6.2 herbs are processed into herbal products
7. Process animal 7.1 Animal products are identified as per livestock production
products manual
7.2 Animal products are processed as per livestock products value
addition manual
7.3 Processed products are packaged and labeled as per
standardization requirement.
RANGE OF VARIABLES
RANGE VARIABLE
May include but not limited to:
1. Products may  Bananas
include but not  Millet
limited to:  Wheat
 Moringa
 Stinging nettle
 Amaranths
 Macadamia
2. Technology used  Milling
may include but  Grounding
not limited to:  Solar drying
 Blending
 Hulling
3. Flour products  Bread
may include but  Biscuits
not limited to:  Cakes
 Soap
4. Juices may  Wine
include but not  Fruit juice
limited to:  Vegetable juice
5. Animal products  Yoghurt
may include but  Mala
not limited to:  Cheese
 Butter
 Sausage
 Leather
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Required Skills
 Value adding
 Machine use
Required knowledge
 Value addition technologies
 Type of machines and equipment for value addition
 Human nutrition
 Milling process
 Types of flour and flour products
 waste disposal
 Types of vegetables (local and exotic)
 vegetable processing methods
 Vegetable drying procedures
 handling value addition equipment
 Personal hygiene
 Climate change
 crisps making
 Waste disposal
 Types of fruits (local and exotic)
 Fruits processing methods
 Fruits drying procedures
 handling value addition equipment
 Climate change
 wine making procedures
 Types of herbs
 Herbal products
 Herbs processing technologies and procedures
 Types of animal products to be processed
 Yoghurt, mala, cheese, butter, ice cream, UHT, and sweetened milk making
 Pork, beef, chicken, fish and rabbit value addition
 honey and wax processing
 Packaging methods
 packaging machines
 Packaging materials
EVIDENCE GUIDE
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aspects of Demonstrated:
competency 1.1 Understanding of the types of products use
1.2 Understanding the type of technology to be used
1.3 Understanding product quality control products
1.4 Understanding of occupational health standards
1.5 Ability to use the technology
1.6 Ability to make a product
implication 2.1 Raw materials
2.2 Tools and equipment
2.3 Recipes
3.2 Observation
3.3 Written tests
3.4 Questionnaires
3.6 Demonstration
environment
for assessment
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PROTECT CROP
UNIT DESCRIPTION
This unit specifies the competencies required to carry out crop protection. It involves Carrying
out disease and pest surveillance, identifying method of pest and disease control, procuring,
transport and storing farm pesticides, controlling crop/pests’ diseases, disposing expired
chemical and empty containers and preparing crop protection report

workplace function. Bold and italicized terms are elaborated in the range.
1. Carry out disease and 1.1 Pest scouting is done as per crop scouting manual
pest surveillance 1.2 Disease control area / plot is identified according to Farm
plan
2. Identify method of 2.1 Pests and diseases to be controlled are identified as per Crop
pest and disease Scouting Manual
control 2.2 Affected areas/plots are mapped in accordance with type of
pest/ disease
2.3 Pest/disease control method is determined based on type of
pest/disease identified
2.4 Material supplies, tools and equipment are identified, verified
and calibrated as per method
3. Manage farm 3.1 Farm pesticides are procured based on type of pest/disease
pesticides identified, mapped out areas and farm procurement
procedures
3.2 Pesticide is transported in accordance with types of pesticides
best practices
3.3 Farm pesticides are stored in accordance with OSH
standards, manufacturer’s manual and work place policy
3.4 Farm pests are recorded as per SOPs
4. Control crop/pest 4.1 PPEs requirements are adhered to as per OSH Standards
diseases 4.2 Materials, Tools and equipment to be used are identified as
per the chosen methods.
4.3 Material tools and equipment are used as per the instructions
manual.
4.4 Pest/diseases is controlled as per pest/ disease identified and
mapped area.
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5. Dispose expired 5.1 Waste and recyclable materials are collected and sorted
chemical and empty according to OSH standards and workplace policy
containers 5.2 Expired chemicals are disposed in accordance with
workplace policy, manufacturer’s instructions and OSH
Standards
5.3 Tools and equipment are cleaned and stored as per
manufacturers manual
5.4 First aids skills are demonstrated in accordance with Safe
Use of Pesticide Manual
6. Prepare crop 6.1 Crop pest/disease situation report is prepared as per SOPs
protection report 6.2 Crop pest/disease report is shared as per SOPs
6.3 Crop protection schedules/activities are prepared and
documented in the journal
RANGE
Range Variables
1. Pests and diseases may  Insects
include but not limited to:  Birds
 Mammals
 Nematodes
 Physiological
 Fungal diseases
 Bacterial diseases
 Viral diseases
2. Pest/disease control  Cultural methods
method may include but  Biological
not limited to:  Chemical
 IPM
 ITK
 Physical
3. Recyclable materials may  Plastics
include but not limited to:  Paper
4. First aids skills may  Cleaning
include but not limited to:  Anti-dote
 Resuscitation
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REQUIRED KNOWLEDGE AND UNDERSTANDING
The individual needs to demonstrate knowledge and skills
SKILLS
KNOWLEDGE
The individual needs to demonstrate the following knowledge:
 Disease and pest’s symptoms
 Dispose expired chemical and empty containers
 Methods of pests and disease control
 Environmental protection guidelines
 First aid
 Safe use of pesticide
 Pesticide transportation
 Pesticide storage
 Recording farm pests
 Integrated pest management
 Indigenous technical knowledge
 Pest and disease resistant cultivars
 Maintaining tools and equipment
 Situation reporting
 Crop protection scheduling
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:

Competency Demonstrated:
 Understanding pests and diseases
 Ability to map out infected areas
 Understanding pests and disease control methods
 Ability to observe safety measures
 Ability to use tools and equipment
 Ability to dispose surplus materials
2. Resource The following resources must be provided:
Implications • Assessment location
• Personal protective equipment
• Tools, equipment and materials
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3. Methods of Competency may be accessed through:
Assessment • Written tests
• Oral questioning
• Third party reports
• Case studies
Assessment • On the job
• Off the job
• In work placement (attachment)
Off the job assessment must be undertaken in a closely simulated
workplace environment
5. Guidance Holistic assessment with other units relevant to the industry
information for subsector, workplace and job roles is recommended.
assessment
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PRODUCE HORTICULTURAL CROPS
UNIT DESCRIPTION
This unit specifies competencies required to produce horticultural crops. It involves determining
horticultural crops to produce, procuring horticultural crop planting material, managing
horticultural crop nursery, managing horticulture Green Houses, managing drip irrigation
system, managing horticultural field and managing horticulture post-harvest.

1. Determine 1.1 Soil sampling is undertaken as per required crop.
horticultural crops 1.2 Horticultural crops are selected in accordance with the farm plan,
to produce land, Agro Ecological Zone EAZ.
2. Procure 2.1 Sources of horticultural crop planting material are identified in

Horticultural crop accordance with SOPs
planting material 2.2 Horticultural crop planting materials are selected as per type of
crop, quality,
3. Manage 3.1 Nursery site is selected as per quality of soil, availability of fresh
Horticultural crop water, landscape, accessibility and wind breaks
nursery 3.2 Horticultural crop is propagated in accordance with the kind of
plant
3.3 Horticultural crop nursery layout is determined per number of
seedlings and production system
3.4 Growing media is prepared as per GAPs
3.5 Nursery plans are designed as per conveniences in operations
3.6 Horticultural plant nursery area is cleaned in accordance with
horticultural
3.7 Horticultural crop production schedule is prepared as per
requirements
4. Manage 4.1 Green house site is selected in accordance with crop variety and
Horticulture Green value, wind, security and GAP
Houses 4.2 Green house structure is designed as per farm plan
4.3 Green house working tools are determined as per GAP
4.4 Green house crop selection is done in accordance with GAPs
4.5 Green house nursery propagation is undertaken in accordance
with GAPs
4.6 Green house field preparation is undertaken in accordance to GAP
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4.7 Green house irrigation is carried out as per Operations and
Maintenance Manual
4.8 Greenhouse crop water requirement is maintained as per Crop
Water Requirement Manual
5. Establish drip 5.1 Drip irrigation is designed as per client specifications
irrigation system 5.2 Lay out of the drip irrigation is set out in accordance with
Operations Manual
5.3 Green house crop market is determined as per consumer projected
needs
5.4 Drip irrigation is established as per Operations Manual
5.5 Drip irrigation activities are planned, coordinated and controlled
as per farm requirements and SOPs
5.6 Drip irrigation system is maintained as per the Operations Manual
5.7 Drip irrigation materials, tools and equipment are used as per
Operations Manual activities
5.8 Drip irrigation is monitored and evaluated as per the Operational
Manual
5.9 Training programmes are prepared and implemented as per SOPs
5.10 Drip irrigation reports prepared and shared as per SOPs
5.11 Green house crop harvest is timed with peak seasons
6. Manage 6.1 Horticultural farm is established in accordance with Horticultural
Horticultural field Crop Production Manual
6.2 Soil nutrition requirement for horticultural crop is determined
and enhanced
6.3 Horticultural crops are established as per crop extension hand
book
6.4 Horticultural crop husbandry is undertaken as per Crop Extension
Manual and GAPs
6.5 Horticultural crop is harvested in accordance with GAPs
6.6 Horticultural crop post harvesting management is undertaken as
per Post Harvest Handling Manual
7. Horticulture post- 7.1 Horticultural crop safety and quality is adhered to as per Post
harvest Harvest Manual
management 7.2 Pest control is undertaken in accordance with Post Harvest
Manual
7.3 Horticulture crop storage is undertaken in accordance with Post
Harvest Manual
7.4 Marketing opportunities are determined as per farm marketing
strategy
RANGE OF VARIABLES
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RANGE VARIABLE
1. Horticultural  Fruits
crops may include  Vegetables
but not limited to:  Flowers
 Herbs and spices
 Nuts
2. Sources may  Nurseries
include but not  Agro vet –shops
limited to:
3. Horticultural crop  Cuttings
planting materials  Vines
may include but  Seeds / seedlings
not limited to:
4. Horticultural crop  Raised beds
nursery lay out  Sunken beds
may include but  Trays
not limited to:

Required Skills
 Disease and pest scouting
 Recording
 Handling tools and equipment
 Use of PPEs
 Manual dexterity
 Measuring
 Recording
 First aid
 Sourcing
 Disease and pest scouting
 Measuring
 Weeds and weeds control
 Hydroponics
 Budgeting
 General crop production
 Soil sampling
 Planting
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 Fertilizer handling
 Calibration of machines and equipment
 Post-harvest technic
 Servicing and maintenance of tools and machines
Required knowledge
 Selection of Horticultural crops
 Soil sampling
 Sources of Horticultural crop planting material
 Nursery selection
 Propagation
 Germination media
 Layout and practices
 Production
 Plant protection
 Environmental protection guidelines
 Disease and pest symptoms and their control
 Green house site selection
 GAPs
 Designing greenhouse structure
 Green house working tools
 Green house nursery
 Green house field preparation
 Green house crop water requirements
 Drip irrigation
 Layout of Drip irrigation
 Establishing green irrigation
 Planning coordinating drip irrigation
 Drip irrigation materials
 Drip irrigation monitoring and evaluation
 Drip irrigations training programme
 Green house crop harvesting
 Soil nutrition
 Methods of manure and fertilizer application
 Basic machine operations
 Crop maturity indices
 Harvesting methods
 Health hygiene safe environment
 Crop safety and quality
 Pest control
 Horticulture crop post-harvest
 Determining marketing strategy
EVIDENCE GUIDE
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1.1 Understanding of different horticultural crops.
1.2 Understanding of different horticultural planting materials.
1.3 Ability to establish a horticultural crop nursery.
1.4 Ability to manage horticultural crop nursery.
Implication
2.1 Materials, tools and equipment
2.2 Personal protective equipment
3.2 Observation
3.3 Written test
3.4 Third party reports
3.5 Case study
environment
assessment
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MANAGE FARM
UNIT DESCRIPTION
This unit specifies competencies required in managing agricultural and livestock farm. It
involves; preparing farm strategic plan, managing human resources and managing farm finances.

1. Prepare Farm 1.1 Farm activities are identified as per farm plan
Strategic Plan 1.2 Farm budgets are prepared as per the activity schedule
1.3 Sources of funds are done as per budget prepared.
2. Manage Farm 2.1 Personnel are sourced as per farms procedures and
personnel requirements
2.2 Performance management resources, learning and
development of personnel is coordinated in line with farm
human resource policy.
2.3 Farm personnel budget is prepared as per accounting
procedures
2.4 Internal and external communication is undertaken in
accordance with farm communication Strategy.
2.5 Compliance with Legislation and SOPs is enforced per
identified laws and regulations
3. Manage Farm 3.1 Farm budget is prepared in accordance with enterprise
finances requirements
3.2 Financial priorities are identified in accordance with farm
budget
3.3 Financial operations are monitored and controlled in
accordance with SOPs
3.4 Financial records are maintained as per SOPs
RANGE OF VARIABLES
RANGE VARIABLE
1. Farm activities  Land preparation

may include but  Planting
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not limited to:  Weed control / pest control products
 Harvesting
 Construction of farm structures
 Livestock and farm inputs
2. Farm budgets  Purchase of equipment and tools
may include but  Purchase farm and livestock inputs
not limited to:  Salaries and wages
 Operational and Maintenance costs
 Transport costs
3. Sources of funds  Savings
may include but  Bank loans
not limited to:
4. Financial records  Budgets
may include but  Bank statements
not limited to:

Required Skills
 ICT
 Organization
 Recording
 Weighing
Required knowledge
 Types of livestock breed records
 Filling and documentation
 ICT
 Procurement
 Accounting
 Farm records
EVIDENCE GUIDE

1.5 Understanding of farm activities.
1.6 Ability to prepare a farm budget.
1.7 Understanding of sources of funds.
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1.8 Ability to prepare financial records.
Implication 2.4 Tools and equipment
assessment 3.6 Observation
3.7 Projects
3.8 Written test
3.9 Oral tests
environment
assessment
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REPUBLIC OF KENYA

NATIONAL OCCUPATIONAL STANDARDS

AGRICULTURAL EXTENSION OFFICER

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PRINCIPAL SECRETARY, VOCATIONAL AND TECHNICAL TRAINING

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AGR/OS/EXT/ BC/ 01/ 6 A

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BASIC UNITS OF COMPETENCY

CORE UNITS OF COMPETENCY

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UNIT CODE: AGR/OS/EXT/BC/01/6/A

ELEMENTS AND PERFORMANCE CRITERIA

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REQUIRED SKILLS AND KNOWLEDGE

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UNIT CODE: AGR/OS/EXT/BC/02/6/A

ELEMENTS AND PERFORMANCE CRITERIA

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1. 2D shapes may include Triangles

REQUIRED SKILLS AND KNOWLEDGE

1. Critical aspects of Assessment requires evidence that the candidate:

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UNIT CODE: AGR/OS/EXT/BC/03/6/A

ELEMENTS AND PERFORMANCE CRITERIA

ELEMENT PERFORMANCE CRITERIA

1. Identify 1.1 Concepts of ICT are determined in accordance with computer

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2. Data security and  Confidentiality of data

REQUIRED SKILLS AND KNOWLEDGE

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UNIT CODE : AGR/OS/EXT/BC/04/6/A

1. Demonstrate understanding 1. 1 Entrepreneurs and Business persons are

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6. Develop innovative business 6.1 Business innovation strategies are determined in

7. Develop Business Plan 7.1 Identified Business is described as per business

1. Types of entrepreneurs may include  Innovators

3. Requirements for entry into self-  Technical skills

4. Internal and external motivation may  Interest

5. Business environment may include but  External

6. Forms of businesses may include but  Sole proprietorship

7. Governing policies may include but  Increasing scope for finance

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8. Innovative business strategies may  New products

REQUIRED SKILLS AND KNOWLEDGE

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