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Description

WHICH COMES FIRST - THE CHICKEN OR THE EGG?

This course is designed to enable you to analyse and make decisions about the management requirements of poultry. Learn about: terminology, breeds, health care; nutrition, diseases in poultry, housing and shelter, layers, broilers, incubation, brooding, record keeping, economics & marketing.

Lesson Structure

There are 8 lessons in this course:

  1. Introduction: Terminology, Breeds

  2. Nutrition

  3. Diseases In Poultry

  4. Layers

  5. Broilers

  6. Incubation

  7. Brooding

  8. Record Keeping, Economics & Marketing

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

Aims

  • Select appropriate poultry breeds for use in different production situations.

  • Explain the techniques used in the management of condition, including both feeding, and pest and disease control, of poultry.

  • Explain the management of poultry as layers.

  • Explain the procedures for the management of poultry as broilers.

  • Explain the techniques used in the management of poultry incubation.

  • Explain the management of brooding poultry.

  • Develop management strategies for a poultry business.

What You Will Do

  • Distinguish between cross bred and pure bred poultry, being grown in your locality.

  • Categorise different breeds of poultry, including ducks, geese, chickens and turkeys; into groups, including: *Egg laying birds *Meat/Table birds *Dual purpose breeds.

  • Explain the advantages of cross breeding poultry for two different specified purposes.

  • Label the parts of a chicken on a supplied unlabelled illustration.

  • Evaluate ten different poultry breeds to determine the most suitable breeds for three different specified purposes.

  • Label on an unlabelled illustration, the parts of the digestive tract of a fowl.

  • Describe the function of different parts of the digestive system of poultry.

  • List the dietary sources of different nutrients for poultry.

  • Describe the function of five different ingredients in specified poultry feeds.

  • Explain how rations of feed are determined for poultry.

  • Describe the feeding of poultry stock in a specified situation.

  • Describe possible dietary disorders in poultry.

  • Describe commercially significant pests and diseases in poultry.

  • Develop a checklist to be used for regular inspections to detect signs of ill health in poultry.

  • Explain the treatment of six different pests and diseases in poultry.

  • Describe a poultry vaccination program for a specified property.