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Poultry BAG208

Online Distance Education -Poultry Production

 

COURSE STRUCTURE
There are eight lessons as follows:

1. Introduction, Terminology and Breeds

  • 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

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 Feeding

3. Diseases

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

4. Layers

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

5. Broilers

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

6. Incubation

  • 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

7. Brooding

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

8. Record Keeping, economics and Marketing

  • Growth Records
  • Egg Production records
  • Small Scale Business
  • Compatible Ventures (Manure, etc)
  • Preparing a Farm Business plan
  • Finance3
  • Land Management
  • Analyzing the Market place
  • Developing a Marketing Plan

DURATION: 100 hours

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.

SUGGESTED READING

See the ebook on Poultry written by our staff.

If you are still uncertain about committing to a big course; this is another way of getting a solid introduction to poultry.

Click for details

 

 

WHAT THE COURSE COVERS
Here are just some of the things you will be doing:

  • 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.
  • 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.

___________________________________________________________________

Working in the Industry

The poultry industry today is diverse and calls for employees ranging from scientists to farm hands through to production managers, business managers and marketing specialists. Most employees need to be highly skilled to work in this field; the industry demands skilled workers. There is also a shortage of skilled workers so opportunities exist to forge a successful and profitable career within this industry. Courses range from certificate level through to degree and PhD level qualifications.
A poultry hand usually requires a certificate level qualification, a broiler farm manager would need a diploma in poultry management, a Poultry Business Manager needs a Diploma in Agricultural Business Management and a Geneticist would need tertiary level qualifications such as a degree or phD. A general hand or farm hand may only need experience in the business and undertake (initially) short course rather than a full qualification.


Getting Work in the Industry

There are several ways to enter the poultry industry:
 If you are employed in an agricultural position within another sector there are opportunities to move across – those with some agricultural experience are viewed very favourably.
 Without qualifications you will need to start at an entry level position as a farm hand and then move into an assistant poultry hand position. You may need to undertake extra educational courses in order for your career to develop from there. For example a poultry hand usually has a certificate in poultry management or similar but may need to upgrade to a higher level qualification in order to advance their career.

  • The business may provide a traineeship or let you do a course via distance education. 
  • As a casual worker with or without some agricultural experience.
  • As a formally trained poultry specialist with a certificate or diploma level qualification

The main skill sets required in the poultry industry as a poultry hand:

  • Handling chickens
  • Sexing chickens
  • Hatchery maintenance
  • Operation of equipment and machinery
  • Workplace Health and Safety

______________________________________________________________________ 

 

Why Choose This Course

  • Course notes and materials are unique (written by our staff) and up to date (most revised annually) –our graduates are more up to date with what they learn than many other institutions.
  • We don’t just present you with information; we also work to help you understand and remember it, develop an ability to apply it in the real world, and build networks with others who work in this field.
  • Start any time, study at your own pace, study from anywhere
  • Don’t waste time and money traveling to and from classes
  • More choices in your assignment work –courses are written to allow you more options to focus on parts of the subject that are of more interest to you.
  • Tutors more accessible than many colleges – academics are hard at work in both the UK and Australia, 5 days a week, 16 hours a day, and answering individual queries from students are top priority and always attended to within a day –often within an hour.
  • Be treated like an individual –don’t get lost in a crowd of other students. Our tutors interact with you one to one.
  • Extra help at no extra cost where needed.. If you find a task you can’t do, we will help you through it or give you another option.
  • Support after graduation –We will advise on getting work, starting a business, putting a CV together. We will promote students and their businesses through our extensive profile on the internet. Any graduate who asks will be helped.

How You Study

  • When you enroll, we send you an email that explains it all.
  • You are given a short orientation video to watch, where our principal introduces you to how the course works, and how you can access all sorts of support services
  • You are either given access to your course online, or sent a CD or course materials through the mail (or by courier).
  • You work through lessons one by one. Each lesson has at least four parts:
    • An aim -which tells you what you should be achieving in the lesson
    • Reading -notes written and regularly revised by our academic staff
    • Set Task(s) -These are practicals, research or other experiential learning tasks that strengthen and add to what you have been reading
    • Assignment -By answering questions, submitting them to a tutor, then getting feedback from the tutor, you confirm that you are on the right track, but more than that, you are guided to consider what you have been studying in different ways, broadening your perspective and reinforcing what you are learning about
    • Other - Your work in a course rarely stops at just the above four parts. Different courses and different students will need further learning experiences. Your set task or assignment may lead to other things, interacting with tutors or people in industry, reviewing additional reference materials or something else. We treat every student as an individual and supplement their learning needs as the occasion requires.
  • You are given access to and encouraged to use a range of supplementary services including an online student room, including online library; student bookshop, newsletters, social media etc.
  • You are provided with a "student manual" which you can refer to if and when needed. It provides a quick solution to most problems that might occur (some people never need to use this; but if you are studying late at night & have a problem, the manual provides a first port of call that can often get you moving again).

Recognition

  • ACS is known and highly respected internationally: by employers and academics alike:
  • Recognised by International Accreditation and Recognition Council
  • ACS has been training people around the world since 1979
  • Over 100,000 have now studied ACS courses, across more than 150 countries
  • Formal affiliations with colleges in five countries
  • A faculty of over 40 internationally renowned academics –books written by our staff used by universities and colleges around the world.

 

 


Learn about: Terminology, Breeds , Nutrition, Diseases In Poultry, Layers, Broilers, Incubation, Brooding, Record Keeping, Economics & Marketing.

Enrol Now!

Fee Information (S2)
Prices in Australian Dollars

PlanAust. PriceOverseas Price
A 1 x $748.00  1 x $680.00
B 2 x $407.00  2 x $370.00

Note: Australian prices include GST. 
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