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Learning Outcomes: At the completion of the module the trainees/students must be able to:
A. INTRODUCTION: This module covers the knowledge, skills and attitudes required to brood and grow chicks. It includes
conducting of preparatory activities, placing of brooder in growing house, feeding of birds, providing of optimum environment
for the birds, performing prophylactic and therapeutic measures and performing flock selections for broiler and layer.
(POULTRY-CHICKEN) NC II
AGR XXXX
4. Trim Beak Trimming Beak
MODULE CONTENT
LEARNING OUTCOMES:
ASSESSMENT CRITERIA:
Oral/Written Interviews
Direct Observation
Practical Demonstration
Contents:
Conditions
Assessment Method:
Written examination
Oral evaluation
Demonstration with question
Learning Experiences
Learning Outcome 2
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. enumerate and identify different broiler and layer breeds;
2. know and apply the guides in selecting foundation stock to raise.
LAYERS STRAIN
1. Babcock
2. Dekalb
3. H & N
4. Hi-Sex White
5. Shaver
6. ISA white
7. Lohman LSL
8. Hy-line
9. Novogen
Source:
The Philippines Recommends for Broiler Production, Philippines Recommends
Series No. 10-C; The Philippines Recommends for Layer Production, Philippines
Recommends Series No. 23-B, PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY
AND NATURAL RESOURCES RESEARCH AND DEVELOPMENT, Department of Science
and Technology
1. T
2. T
3. F
4. T
5. F
Information Sheet 2.2-2
Brooding
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. perform brooding activity;
2. assess chicks’ behaviors inside the brooder.
Terms:
1. BROODING
-the process of supplying artificial heat to the chicks from the time
they are taken out from the incubators up to the time their bodies can
control their heat requirement.
2. Brooder
-some kind of tub or container for them to live in. The brooder can be a
galvanized metal feeding tub, a large plastic feeding trough, or even a
circle of cardboard.
SET OF TEMPERATURES
FOUND TO BE IDEAL FOR
BROODING
4. HEALTHY STOCKS
select only healthy chicks. Avoid chicks with wet vents and dull
eyes
5. CORRECT FEEDING
feed the chicks intermittently rather than continuously.
Research studies have shown that when using intermittently feeding,
chicks utilize nutrients better.
do not allow feed troughs to go empty longer than one to two
hours.
6. PROPER SANITATION
cleanliness and dryness of the brooding quarters will prevent
contamination of the chicks from parasites and diseases.
8. ENVIRONMENTAL CONTROL
optimum house temperature for laying birds is between 18 – 29
degree Celcius
flocks health and performance are highly dependent on
temperature control and good ventilation.
3. Charcoal
Commonly used in areas where other fuel sources are expensive and
not available.
Cheap and readily available
1.
2.
3.
4.
1. It is too cold when the chicks chirp and pile under the hoover.
2. It is too hot when the chicks open their wings and move away from the
heat source.
3. There is a draft when the chicks wedge behind the hoover.
4. The chicks feel comfortable and evenly distributed around the hoover
when the temperature is right.
TASK SHEET 2.2-2
Title: Brooding
Performance Objective: Given this topic, you should be able to
place chicks inside the brooder house observing the requirements and
basic needs of the chicks and observing Good Animal Practices and
Animal Welfare Act.
Supplies/Materials: broiler chicks, brooder house, PPE
Steps/Procedure:
1. Make sure your brooder house is ready for brooding.
2. Place your chicks inside the brooding house gently.
3. Observe the needs of your chicks and respond immediately to it.
4. Accomplish the records of your newly arrived chicks.
Assessment Method: Direct observation; Oral questioning, Practical
Demonstration
Performance Criteria Checklist 2.2-2
CRITERIA
Did you…. YES NO
Steps/Procedure:
1. Prepare yourself before entering the poultry house. You should
wear your PPE and observe good quarantine program. Don’t
neglect the foot bath.
2. Proceed to brooding house then start to observe the behavior of the
chicks. Keep silent to free our chicks from stress.
3. Intelligent observation is very needed for a good and reliable result.
Look for those weak, deformed, sicked, and showing no chance of
survival chicks. Write on your paper the good and/or bad behavior
of the chicks that you identified.
4. Identify the chick/s which can be subjected for culling.
5. Tell your trainer why do think you need to cull that/those chick/s.
6. Wait for the feedback of your trainer. Culled chicks may be isolate
for further checking, monitoring and medication depending on the
need of that particular bird.
7. Have a continues approach to the isolated bird and accomplish
records about its current situation as well as the medication
program you are administering.
CRITERIA
Did you…. YES NO
Performance Test
Specific Instruction for the Candidate
Given the necessary conditions, you should be able to select and identify the
characteristics of the stocks that need to be culled-out for a period of thirty
(30) minutes, following company standards.
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. How do you assess the chicks intelligently?
2. What are the hints that may tell you the chicks condition
inside the brooder house?
Extension/Reflection Question
1. We assess the chicks intelligently by, first is to understand the
different behaviors of them. We should know the meaning of the different
gestures they are to show.
2. Their behavior and physical condition are the hints which may tell you
what the real condition of your birds is.
3. Disinfection of the brooder before the arrival of the chicks is very
necessary to assure that it is clean and free from any pests, diseases,
and bacteria that may infest our poultry.
4. Accomplishing records is important because it may tell you how your
business runs. It can help you in many ways like in monitoring,
inventory, financial matters, medication, etc.
Safety Questions
5. We need to wear PPE before entering the poultry house for our own
protection as well as to minimize the entry of foreign organisms.
6. We apply good bio-security measures like good housing and fencing to
control and prevent pests and diseases to infest our birds.
7. Precautions for the handling of chemical disinfectants include the
safety procedures such as avoid contact in the eyes and skin, as
prescribed by the company written in the product label of the chemical
being used. It is also important to place it in a safer spot where children
and youth cannot reach them.
8. We should regularly clean disinfect our isolation room because it
serves as the recovery room for those sick and weak birds though there
are still other uses of the isolation room.
Contingency Questions
9. You may use kerosene lamp as your heat source.
10. We may prevent our birds to be ruined by flood by establishing a
good drainage. We can also make our poultry house to become a little
higher.
11. We can minimize damages of strong winds by putting chick curtains
and good wallings.
12. We should make a total disposal of affected birds, on the other hand,
we can still save those uninfected poultry. We should conduct total
disinfection of our poultry house.
Job Role/Environment Questions
13. Used beddings of our brooder like old newspapers may be used as
organic fertilizer because they do decompose. You can also use them as an
organic material for your vermi if you have some.
14. There are so many ways to minimize the foul odor ruining your poultry
atmosphere as well as your neighbors. The first way is to maintain the
cleanliness of your farm. Dispose the wastes properly. Give much attention
to the manure. It must always be dry. You may use rice hull or carbonize
rice hull so as spraying the manure with different deodorant like wood
vinegar, EM, EMAS, etc.
15. Mortalities should be burn or bury.
16. We should use electricity wisely. Administer proper lighting program,
use correct wattage of bulb during brooding, and utilize the natural breeze
for ventilation.
Rules and Regulations
17. A core definition of total quality management (TQM) describes a
management approach to long–term success through customer satisfaction.
In a TQM effort, all members of an organization participate in improving
processes, products, services, and the culture in which they work.
18. The importance of the agricultural systems principle ISO 9000 is in the
quality management systems of Agricultural Marketing.
19. We should hold Business permit, Barangay permit and the
Environmental Compliance Certificate from the Department of Environment
and Natural Resources.
20. Section 19 of the Administrative Code of 1987 on the National
Committee on the Biosafety of the Philippines.
TABLE OF SPECIFICATION
identifies
different
1 0 0 5%
broiler and
layer breeds
applies the
guides in 20%
selecting 2 2 0
foundation
stock
performs
brooding 0 0 5 25%
activity
assesses
chicks’
behaviour 2 2 0 20%
inside the
brooder
identifies
stocks to be 1 2 3 30%
culled-out
TOTAL 6 6 8 20 100%
Training Activity
Facilities/To Venue
Date &
Trainee ols and Remarks
(Workstatio Time
Equipment
n/ Area)
Prayer Liturgy Guide June
Recap of Activities Lecture 23,
Room 2015;
Unfreezing All
Activities trainees
Feedback of 8:00
Training AM to
Rejoinder/Motivati
on
Gathering relevant Information Learning June Had
information with sheet; broiler Resource 23, gathered
regard to the strain; layer Area; 2015; relevant
All
factors to be strain Lecture 8:30 information
trainees
considered in Room; AM to with regard
selecting broiler Computer 10:00 to the
and layer stocks Laboratory AM factors to
be
considered
in selecting
broiler and
layer stocks
Conduct Brooding Broiler chicks; Practical June
Chick guard; Work Area/ 23,
Bernard
Brooder; 2015;
de Leon; Poultry
Weighing 10:30 Had
Gary house
scale; AM conducted
Hermosa
Information -12:00 correct
; Jessa
sheet; e-media NN; brooding
Doyola
devices 2:00 PM
– 2:30
Current
Proof/Evidence Means of validating
competencies
Data analysis
90% of the trainee passed the National Assessment as soon as the
Trainer religiously conducted the training based on the competency
standard.
Conclusion
In our training situation, CBT delivery enables the trainer to catalyze
the knowledge, skills and attitude of the trainee.
7. Recommendation
It was highly recommended that the conduct of training should follow
the CBT delivery and modular approach.
Diploma
NC II Certificate in Animal Production
COA Plan Training Session and Facilitate Training Sessions
Workshop lay out
OPERATIONAL PROCEDURE
Equipment Type Brush Cutters
Equipment Code BT-01
Location Practical Work Area
Operation Procedure:
1. Take a careful look around to make sure that no obstacles exist within a
perimeter of 15m or less around brush cutter.
2. Place the body of the brush cutter onto the ground in a flat clear area and
hold it firmly in place so as to ensure that neither the blades nor the throttle
come into contact with any obstacles when the engine starts up.
3. Place the throttle into the idling position when starting the engine.
4. After starting up the engine, if the blades continue to rotate even after the
throttle has been moved fully back, turn off the engine and check the
throttle wire and other parts.
5. When using your brush cutter, do not grip other part except the handles.
6. If the blade touches a hard object like a stone, immediately stop the engine
and check if there something wrong with the blade. If so, replace the blade
by new one.
7. Never touch the muffler, spark plug, or other metallic parts of the engine
while the engine is in operation or immediately after shutting down the
engine. Doing so may result in serious burns.
8. When you finish cutting in one location and wish to continue work in
another spot, turn off the engine and turn the unit as the blade faces away
from your body.
9. After using, brush off dirt from the machine, check damage or slack of each
part. If you find abnormalities, repair them for the next use.
10. Keep it in its proper storage area.
HOUSEKEEPING SCHEDULE
ANIMAL PRODUCTION
Qualification Station/Bldg Equipment
(POULTRY-CHICKEN) NC II
Area/Section PRACTICAL WORK AREA
2. Is the work and poultry house area clean and free from weeds, grass,
obstacles and vermins?
3. Are the work areas cleaned and arranged according to lay-out? Are they
stable?
4. Are the poultry houses and storage room free from, unnecessary
objects/items, obstructions and any used materials/scraps?
5. Is the Tool Room free of dust? Are the tools in appropriate positions/locations
with visible labels/signages?
6. Is the rest room free from stains, dirt, oils, graffiti and unnecessary objects?
7. Is the wash area free from oils, molds, broken tiles, gums, stains or graffiti?
Is the drainage system functional?
8. Are the surroundings free from fallen leaves, branches, debris and other
refuse, impounded water, clearing pathways of obstructions?
Remarks:
Remarks:
Inspected by: Date:
PURCHASE REQUEST
Mr. Neil Mark V. Loto Sr. Maria Guia S. Asparen, FMA Sr. Maria Corazon G. Ortańez, FMA
Trainer Technical Directress Animator
COA
Maintain Training Facilities