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Course
Methodology

Online

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Different dates available

Poultry Course Online - A Certificate course where you'll learn to successfully manage your poultry either for commercial or domestic purposes. This home study course will teach you to manage poultry on a small or large scale, and for production of eggs, meat or young birds.

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Online

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Different dates availableEnrolment now open

About this course

Course objectives

    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. Lesson Structure:    Poultry BAG208There are 8 lessons:Introduction, Terminology and BreedsHistory of Poultry
Terminology
Contract Growing
Regulations
Management Factors
Small Scale Production
Breeds
Classifying Fowls (Egg Laying Breeds, Meat or Table Birds, Dual Purpose Breeds)
Cross Breed Poultry
Sex Linkage
Brooders
Skeletal System
Poultry Husbandry (Stock Selection, Feeding, Watering, Housing, Health)
Turkeys
Geese
Ducks     2 Poultry Nutrition            Digestive System (Gullet, Crop, Proventriculus, Gizzard, Intestine, Caecum, etc)
Nutrient Sources (Carbohydrate, Protein, Minerals etc)
Rationing
Palatability
The End Product
Modern Feed Requirements
Phase Feeding
Limited Feeding
Consumption Feeding3 DiseasesAvoiding Stress
Viral diseases
Bacterial diseases
Mycoplasmosis, fungal and protozoan disease
Non-infectious diseases4 LayersExtensive (free-range) System
Semi-Intensive System
Intensive Systems
Housing
Deep Litter System
Feeders
Battery Units
Feeding the Laying Hen
Replacing the Flock5 BroilersCaponising
Brooding Period
Feeding Broilers (Starter Period, Finisher Period)
Housing
Hygeine and Health6 IncubationThe natural method (using broody hens)
The artificial method (using incubators)
Selecting Eggs
Storing Hatching Eggs
Turning Eggs
Managing a Incubator (Temperature, Humidity, Testing, Hatching)
Reasons for Poor Hatchability7 BroodingHeating
The canopy brooder
The infra-red lamp

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2017

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Subjects

Production
Housing
Property
Marketing

Course programme

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Extensive (free-range) System
Semi-Intensive System
Intensive Systems
Housing
Deep Litter System
Feeders
Battery Units
Feeding the Laying Hen
Replacing the Flock

Caponising
Brooding Period
Feeding Broilers (Starter Period, Finisher Period)
Housing
Hygeine and Health

Develop practical understanding managing poultry on a small or large scale
Gain necessary skills required for poultry care and management
Enter the poultry industry
Start your own commercial business or for hobby/competiton purposes

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.

History of Poultry
Terminology
Contract Growing
Regulations
Management Factors
Small Scale Production
Breeds
Classifying Fowls (Egg Laying Breeds, Meat or Table Birds, Dual Purpose Breeds)
Cross Breed Poultry
Sex Linkage
Brooders
Skeletal System
Poultry Husbandry (Stock Selection, Feeding, Watering, Housing, Health)
Turkeys
Geese
Ducks

Digestive System (Gullet, Crop, Proventriculus, Gizzard, Intestine, Caecum, etc)
Nutrient Sources (Carbohydrate, Protein, Minerals etc)
Rationing
Palatability
The End Product
Modern Feed Requirements
Phase Feeding
Limited Feeding
Consumption Feeding

Avoiding Stress
Viral diseases
Bacterial diseases
Mycoplasmosis, fungal and protozoan disease
Non-infectious diseases

Extensive (free-range) System
Semi-Intensive System
Intensive Systems
Housing
Deep Litter System
Feeders
Battery Units
Feeding the Laying Hen
Replacing the Flock

Caponising
Brooding Period
Feeding Broilers (Starter Period, Finisher Period)
Housing
Hygeine and Health

The natural method (using broody hens)
The artificial method (using incubators)
Selecting Eggs
Storing Hatching Eggs
Turning Eggs
Managing a Incubator (Temperature, Humidity, Testing, Hatching)
Reasons for Poor Hatchability

Heating
The canopy brooder
The infra-red lamp
The battery brooder
The haybox brooder
Feeders
Drinkers
Floor Space
Rearing
Problems during rearing

Growth Records
Egg Production records
Small Scale Business
Compatible Ventures (Manure, etc)
Preparing a Farm Business plan
Finance
Land Management
Analyzing the Market place
Developing a Marketing Plan

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 bird
- 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.
Explain the treatment of six different pests and diseases in poultry.
Describe a poultry vaccination program for a specified property.
Explain the techniques for, and the value of, quarantine procedures for poultry.
Compare extensive (free range), semi-intensive and intensive production systems, in terms of:
- management
- production cost
- product quality product quantity.
Describe different housing requirements for poultry.
Explain a commercially viable method of collecting eggs, used on a specific poultry farm.
Explain three procedures used in an egg production system which are critical to the efficient operation of a specified farm.
Develop a production plan for laying poultry, which includes details of;
- birds required
- facilities required
- materials needed
- a schedule of husbandry tasks
- cost estimates.
Describe the brooding period for a typical fowl, on a specified property.
Explain how brooders are successfully fed, on a specific property visited by you.
Explain appropriate housing for broilers being provided at a poultry farm, as observed by you.
Explain how hygiene and health are managed in a broiler production system, as observed by you.
Evaluate the successful management of broilers in a specified situation.
Describe daily routine tasks carried out in farming of broilers at a poultry farm visited by you.
Describe the process of incubation, as observed by you on a poultry farm.
Compare natural with artificial incubation methods, to determine appropriate applications for each type.
List criteria for selecting eggs for incubation in a specified situation.
List five different reasons for poor hatchability.
Compare two different incubator designs with respect to cost and application.
Describe the management of a specific incubator which the learner has inspected.
Describe the characteristics which distinguish brooding poultry from other poultry.
Explain how to create an appropriate brooding environment for a specific situation.
Compare different types of brooders.
Describe the operation of different brooding equipment.
Prepare a timetable of husbandry tasks from hatching to maturity for a brooding fowl.
Explain problems that may occur during rearing, including:
- crowding
- cannibalism.
Develop a checklist for monitoring the condition of a brooding fowl.
List records which should be kept by a poultry farmer.
Analyse purchasing procedures for routine supplies, used by a specified poultry farm.
Explain the value of different records kept by a poultry farmer, including:
- growth records
- egg production records.
List the minimum machinery required for a specified poultry enterprise.
Calculate the cost of production, showing a breakdown of the costs, of one marketable produce item in a small poultry business.
List factors which may be critical to successful marketing for a poultry farm.
Explain any legal requirements which apply to a specified poultry enterprise.
List poultry products being marketed in your locality.
Write a job specification for one member of staff on a poultry property.
Prepare a report on innovations in the poultry industry being used in your locality.
Develop a detailed poultry production plan.
Describe a successful marketing strategy employed by one supplier of poultry products in your locality.
Recommend an innovative approach to marketing for a poultry enterprise which you are familiar with.
Match credit to business needs of a poultry farm to develop the most suitable strategy for the enterprise.

Egg laying bird
Meat/Table birds
Dual purpose breeds.

management
production cost
product quality product quantity.

birds required
facilities required
materials needed
a schedule of husbandry tasks
cost estimates.

crowding
cannibalism.

growth records
egg production records.

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Poultry 100 Hours Certificate Course

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Poultry 100 Hours Certificate Course

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Course programme

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