Planning Seassion Final ...

Templates
Sector : Agriculture and Fisheries
Qualification Title: Animal Production NC II
Unit of Competency: Raise Poultry
Module Title: Raising Poultry-Chicken
Technical Education & Skills Development Authority

NATIONAL TVET TRAINERS ACADEMY
Marikina City
Plan
Training
Session
Date Developed: Document No.

July 2010 Issued by:
Trainers
Date Revised:
Methodology Level I February 2012 Page i of vii
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
Sample Data Gathering Instrument for Trainees
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and a. 95 and
above above
b. 90 to 94 b. 90 to 94
c. 90 to 94 c. 85 to 89
d. 85 to 89 d. 80 to 84
e. 80 to 84 e. 75 to 79
f. 75 to 79
Cultural and Ethnicity/culture:

language Ifugao
background
Igorot
Ibanag
Gaddang
Muslim
Ibaloy
Others( please specify) Tagalog
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Masters degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Date Developed: Document No. NTTA-TM1-01

Trainers July 2010 Issued by:
Methodology Level I Date Revised:
February 2012 Page 2 of 250
Developed by: NTTA
Revision # 01
Sex a. Male
b. Female
Age Your age: __21___
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous TM Certificates
experience with a. TQ certified
the topic b. TM graduate
c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______
Previous List down trainings related to TM

learning ___________________________
experience ___________________________
___________________________
National Certificates acquired and NC level
Training Level
___________________________
completed
___________________________
Special courses Other courses related to TM

a. Units in education
b. Masters degree units in education
c. Others(please specify)
_________________________
Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
Developed by: NTTA
Revision # 01
b. Kinesthetic - described as the students in

the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Developed by: NTTA
Revision # 01
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
BASIC COMPETENCIES and LEARNING OUTCOMES
CAN I? YES NO
1. Participate in workplace communication
L.O.1 Obtain and convey workplace information
L.O.2.Participate in workplace meetings and discussions
L.O.3. Complete relevant work related documents

2. Work In Team Environment
L.O.1. Describe team role and scope
L.O.2. Identify own role and responsibility within team
L.O.3. Work as a team member

3. Practice Career Professionalism
L.O.1. Integrate personal objectives with organizational goals
L.O.2. Set and meet work priorities
L.O.3. Maintain professional growth and development
4. Practice Occupational Health And Safety Procedures

L.O.1. Identify hazards and risks
L.O.2. Evaluate hazards and risks

L.O.3. Control hazards and risks
L.O.4. Maintain OHS awareness
Note: In making the Self-Check for your Qualification, all required

competencies should be specified. It is therefore required of a Trainer to
well-Trainers
beMethodology
versedLevel
of the CBC or TR of the program
July 2010 qualification he is
I Issued by: Page 5 of 250
teaching. Date Revised:
February 2012
Templates Developed by: NTTA
Redilyn C. Agub
Revision # 01
SELF-ASSESSMENT CHECK

COMMON COMPETENCIES and LEARNING OUTCOMES
CAN I? YES NO
1. Apply Safety Measures In Farm Operations
L.O.1 Determine areas of concern for safety measures
L.O.2 Apply appropriate safety measures
L.O.3.Safe keep/dispose tools, materials and outfit

2. Use Farm Tools And Equipment
L.O.1 Select and use farm tools
L.O.2 Select and operate farm equipment
L.O.3.Perform preventive maintenance

3. Perform Estimation And Basic Calculation
L.O.1 Perform estimation
L.O.2.Perform basic workplace calculation
4. Process Farm Wastes
L.O.1. Collect farm wastes
L.O.2. Identify and segregate wastes
L.O.3 Treat and process farm wastes

Developed by: NTTA
Revision # 01
Note: In making the Self-Check for your Qualification, all required
competencies should be specified. It is therefore required of a Trainer to
be well- versed of the CBC or TR of the program qualification he is
teaching.
SELF-ASSESSMENT CHECK
CORE COMPETENCIES and LEARNING OUTCOMES
CAN I? YES NO
1. Raise Poultry
L.O.1 Select and procure stock
L.O.2 Maintain optional environment for poultry
L.O.3 Observe and assess chick health

L.O.4 Select brood /layer stock
L.O.5 Perform pre and post laying activities
L.O.6 Perform preventive and therapeutic measures
2. Raise Small Ruminants

L.O.1 Select and manage breeder goats and sheep
L.O.2 Manage does/ewes and their progenies
L.O.3 Provide feed and implement feeding practices

L.O.4 Implement herd health program

Developed by: NTTA
Revision # 01
CORE COMPETENCIES and LEARNING OUTCOMES
CAN I? YES NO
L.O.5 Maintain and analyze records
3. Raise Swine
L.O.1 Select and train boars
L.O.2 Breed sows and gilts
L.O.3 Perform farrowing activities
L.O.4 Care and raise piglets to market age
L.O.5 Maintain herd health program
L.O.6 Record Data

4. Raise Large Ruminants (Beef, Dairy and Buffaloes)
L.O.1 Select and manage breeder cattle and buffaloes
L.O.2 Provide feeds and implement feeding practices
L.O.3 Manage the general herd
L.O.4 Provide life support facilities
L.O.5 Implement herd health program
L.O.6 Maintain and analyze records
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
BASIC COMPETENCIES
1. Participate In Workplace Communication
L.O.1 Obtain Certificate of Training Demonstration
and convey Observation
Developed by: NTTA
Revision # 01
workplace Certificate of Achievement Interviews/ questioning
information Employment Certificate
Transcript of Record
Report Card
L.O.2.Participate Certificate of Training Demonstration
in workplace Certificate of Achievement Observation
meetings and Interviews/ questioning
discussions Employment Certificate
Report Card
L.O.3. Complete Certificate of Training Demonstration
relevant work Certificate of Achievement Observation
related Interviews/ questioning
documents Employment Certificate
Report Card
2. Work In Team Environment
L.O.1. Describe Certificate of Training Demonstration

team role and Certificate of Achievement Observation
scope Interviews/ questioning
Employment Certificate
Report Card
L.O.2. Identify Certificate of Training Demonstration

own role and Certificate of Achievement Observation
responsibility Interviews/ questioning
within team Employment Certificate
Report Card
L.O.3. Work as a Certificate of Training Demonstration

team member Certificate of Achievement Observation
Interviews/ questioning
Report Card
3. Practice Career Professionalism
L.O.1. Integrate Certificate of Training Demonstration
personal Observation
Certificate of
objectives with
Developed by: NTTA
Revision # 01
organizational Achievement Interviews/ questioning
goals
Report Card
L.O.2. Set and Certificate of Training Demonstration
meet work Certificate of Observation
priorities Achievement Interviews/ questioning
Report Card
L.O.3. Maintain Certificate of Training Demonstration
professional growth Observation
Certificate of
and development Interviews/ questioning
Achievement
Report Card
L.O.1. Identify Certificate of Training Observation
hazards and risks Interview
Certificate of Achievement
Report Card
L.O.2. Evaluate Certificate of Training

Observation
hazards and risks Certificate of Achievement
Report Card
L.O.3. Control Certificate of Training Observation

Interview
hazards and risks Certificate of Achievement
Report Card
L.O.4. Maintain Certificate of Training

Certificate of Achievement Observation
OHS awareness
Developed by: NTTA
Revision # 01
Report Card
Evidences/Proof of Current Competencies (Sample)
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
COMMON COMPETENCIES
L.O.1 Determine Certificate of Training Oral/Written Interviews
areas of concern Direct Observation
for safety Practical Demonstration
measures Employment Certificate
Report Card
L.O.2 Apply Certificate of Training Oral/Written Interviews
appropriate Direct Observation
safety measures Practical Demonstration
Report Card
L.O.3.Safe Certificate of Training Oral/Written Interviews

keep/dispose tools, Direct Observation
materials and outfit Practical Demonstration
Report Card
L.O.1 Select and Certificate of Training Demonstration
use farm tools Observation
Developed by: NTTA
Revision # 01
Certificate of Achievement Interviews/ questioning
Report Card
L.O.2 Select and Certificate of Training Oral/Written Interviews
operate farm Direct Observation
equipment Practical Demonstration
Report Card
L.O.3.Perform Certificate of Training Oral/Written Interviews
preventive Direct Observation
Certificate of
maintenance Practical Demonstration
Achievement
Report Card
L.O.1 Perform Certificate of Training Oral/Written examination
estimation Practical exercise
Certificate of
Achievement
Report Card
L.O.2.Perform Certificate of Training Oral/Written examination
basic workplace Practical exercise
Certificate of
calculation
Achievement
Report Card
L.O.1. Collect Certificate of Training Oral/Written Interviews

farm wastes Certificate of Achievement Direct Observation
Practical Demonstration
Report Card

Developed by: NTTA
Revision # 01
L.O.2. Identify Certificate of Training Oral/Written Interviews
and segregate Direct Observation
wastes Practical Demonstration
Report Card
L.O.3 Treat and Certificate of Training Oral/Written Interviews
process farm wastes Direct Observation
Report Card
L.O.4.Maintain OHS Certificate of Training Oral/Written Interviews

Certificate of Achievement Direct Observation
awareness
Report Card
Identifying Training Gaps
Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)
BASIC COMPETENCIES
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
CAN I?
1. Participate in workplace communication
L.O.1 Obtain and Obtain and convey
convey workplace workplace
information information
L.O.2.Participate in Participate in
workplace meetings and workplace
discussions meetings and

Developed by: NTTA
Revision # 01
discussions
L.O.3. Complete relevant Complete relevant
work related documents work related
documents
2. Work in environment
L.O.1. Describe team role Describe team role

and scope and scope
L.O.2. Identify own role Identify own role and
and responsibility within responsibility within
team team
L.O.3. Work as a team Work as a team
member member
Practice Career Professionalism
L.O.1. Integrate personal Integrate personal
objectives with objectives with
organizational goals organizational goals
L.O.2. Set and meet work Set and meet work
priorities priorities
L.O.3. Maintain professional Maintain professional
growth and development growth and
development
L.O.1. Identify hazards and Identify hazards and
risks risks
L.O.2. Evaluate hazards Evaluate hazards
and risks and risks
L.O.3. Control hazards and Control hazards and
risks risks
L.O.4. Maintain OHS Maintain OHS
awareness awareness

COMMON COMPETENCIES
Developed by: NTTA
Revision # 01
CAN I?
L.O.1 Determine areasDetermine areas of
of concern for safetyconcern for safety
measures measures
L.O.2 Apply appropriate
Apply appropriate
safety measures safety measures
L.O.3.Safe keep/dispose
Safe keep/dispose
tools, materials and outfit
tools, materials and
outfit
L.O.1 Select and use Select and use farm
farm tools tools
L.O.2 Select and operate Select and operate
farm equipment farm equipment
L.O.3.Perform Perform preventive
preventive maintenance maintenance
L.O.1 Perform estimation Perform estimation
L.O.2.Perform basic Perform basic
workplace calculation workplace calculation
L.O.1. Collect farm Collect farm wastes
wastes
L.O.2. Identify and Identify and
segregate wastes segregate wastes
L.O.3 Treat and process Treat and process
farm wastes farm wastes
L.O.3. Control hazards and Control hazards and
risks risks
L.O.4. Maintain OHS Maintain OHS
awareness awareness

Developed by: NTTA
Revision # 01
CORE COMPETENCIES
CAN I?
1. Raise Poultry
L.O.1 Select and procure Select and procure
stock stock
L.O.2 Maintain optional Maintain optional
environment for poultry environment for poultry
L.O.3 Observe and Observe and assess
assess chick health chick health
L.O.4 Select brood /layer Select brood /layer
stock stock
L.O.5 Perform pre and Perform pre and post
post laying activities laying activities
L.O.6 Perform preventive Perform
and therapeutic preventive and
measures therapeutic
measures
2. Raise Small Ruminants
L.O.1 Select and manage Select and
breeder goats and sheep manage breeder
goats and sheep
L.O.2 Manage does/ewes Manage
and their progenies does/ewes and
their progenies
L.O.3 Provide feed and Provide feed and
implement feeding implement
practices feeding practices
L.O.4 Implement herd Implement herd
health program health program
L.O.5 Maintain and Maintain and
analyze records analyze records
3. Raise Swine

Developed by: NTTA
Revision # 01
L.O.1 Select and train Select and train
boars boars
L.O.2 Breed sows and gilts Breed sows and gilts
L.O.3 Perform farrowing Perform farrowing
activities activities
L.O.4 Care and raise Care and raise

piglets to market age piglets to market age
L.O.5 Maintain herd Maintain herd health

health program program
L.O.6 Record Data Record Data
4. Raise Large Ruminants (Beef, Dairy and Buffaloes)

L.O.1 Select and manage Select and manage
breeder cattle and breeder cattle and
buffaloes buffaloes
L.O.2 Provide feeds and Provide feeds and
implement feeding implement feeding
practices practices
L.O.3 Manage the general Manage the general
herd herd
L.O.4 Provide life support Provide life support
facilities
L.O.5 Implement herd Implement herd
health program health program
L.O.6 Maintain and Maintain and
analyze records analyze records
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs (Sample)
Training Needs Module Title/Module Duration

of Instruction
(Learning Outcomes)
L.O.1 Select and procure
stock
L.O.2 Maintain optional
environment for poultry
Developed by: NTTA
Revision # 01
L.O.3 Observe and assess
chick health Raising Poultry 80 Hours
L.O.4 Select brood /layer stock
L.O.5 Perform pre and post

laying activities
L.O.6 Perform preventive and
therapeutic measures

Developed by: NTTA
Revision # 01
SESSION PLAN
Sector : Agriculture
Qualification Title : Animal Production NC II
Unit of Competency : Raise Poultry
Module Title : Raising Poultry
Learning Outcomes:
LO1 Select and procure stock
LO2 Maintain optional environment for poultry
LO3 Observe and assess chick health
LO4 Select brood /layer stock
LO5 Perform pre and post laying activities
LO6 Perform preventive and therapeutic measures
A. INTRODUCTION
This session plan covers the knowledge, skills and attitudes required to raise poultry efficiently and effectively. It
includes selection and procurement of stock, maintenance of optional environment for poultry, assessment of chick
health, selection of brood/layer stock, pre and post laying activities and implementing health programs.
B. LEARNING ACTIVITIES
LO 1: Select And Procure Stock
Learning Content Methods Presentation Practice Feedback Resources Time

Trainers Methodology Level I Date Revised:
NTTA
Revision # 01
Self-paced/modular Read information Answer the Compare your CBLM/
1.1 Types, breeds and Lecture sheet 1.1-1 self-check 1.1- answer on the Learning 2
strains of domestic Demonstration Types, breeds and 1 answer key Materials hours
poultry strains of domestic 1.1-1
Types, breeds
poultry and strains of Computer
domestic
poultry
1.2 Characterisitics of Read information Answer the Compare your 2 hrs.
desirable and sheet 1.1-2 self-check 1.1- answer on the CBLM/
undesirable strains Characteristics of 2 answer key Learning
desirable and Characteristic 1.1-2 Materials
undesirable strains s of desirable Computer
and
undesirable
strains

NTTA
Revision # 01
1.3 Selection and culling Read information Answer the Compare your CBLM/ 2 hrs.
sheet 1.1-3 self-check 1.1- answer on the Learning
Selection and culling 3 answer key Materials
1.1-3
Selection and Computer
Task sheet 1.1-3 culling
Selection and culling
Perform Task Evaluate
sheet 1.1-3 Performance
criteria
Selection and checklist 1.1-3
culling
Read information Answer the Compare your CBLM/ 2 hrs.

1.4 Confidence in sheet 1.1-4 self-check 1.1- answer on the Learning
selection Confidence in 4 answer key Materials
selection Confidence in 1.1-4 Computer
selection
L.O.2 Maintain Optional Environment For Poultry

NTTA
Revision # 01
2.1 Poultry houses, Answer the Compare CBLM/ 2 hrs
tools and Self-paced/modular Read information self-check your answer Learning
equipment are Lecture sheet 1.2-1 1.2-1 on the Materials
cleaned and Demonstration Poultry houses, answer key
Poultry Computer
disinfected tools and 1.2-1
houses,
equipment are
tools and
cleaned and
equipment Evaluate
disinfected
are cleaned Performance
and criteria
Task sheet 1.2-1
disinfected checklist
Poultry houses,
1.2-1
tools and
equipment are Perform
cleaned and Task sheet
disinfected 1.2-1
Poultry
houses,
tools and
equipment
are cleaned
and
disinfected

NTTA
Revision # 01
2.2 Chick guard, Read information Answer the Compare CBLM/ 2 hrs
curtains, heaters sheet 1.2-2 self-check your answer Learning
are installed and Chick guard, 1.2-2 on the Materials
adjusted based on curtains, heaters answer key
Perform Computer
industry standard are installed and Task sheet 1.2-1
adjusted based on 1.2-2
industry standard Evaluate
Chick
Performance
Task sheet 1.2-2 guard,
criteria
Chick guard, curtains, checklist
curtains, heaters heaters are 1.2-2
are installed and installed
adjusted based on and
industry standard adjusted
based on
industry
standard

NTTA
Revision # 01
2.3 Litter materials Read information Answer the Compare CBLM/ 2 hrs
are laid-out and sheet 1.2-3 self-check your answer Learning .
changed/cleaned Litter materials 1.2-3 on the Materials
regularly are laid-out and answer key
Litter Computer
changed/cleaned 1.2-3
materials
regularly are laid-out
Evaluate
and
Task sheet 1.2-3 changed/cle Performance
Litter materials criteria
aned
are laid-out and checklist
regularly
changed/cleaned 1.2-3
regularly Perform
Task sheet
1.2-3
Litter
materials
are laid-out
and
changed/cle
aned
regularly

NTTA
Revision # 01
2.4 Feeders and Read information Answer the Compare CBLM/ 2 hrs.
water trough are sheet 1.2-4 self-check your answer Learning
prepared and Feeders and water 1.2-4 on the Materials
cleaned regularly trough are answer key
Feeders and Computer
prepared and water trough 1.2-4
cleaned regularly are prepared
and cleaned Evaluate
Task sheet 1.2-4 regularly Performance
Feeders and water criteria
trough are checklist
prepared and
cleaned regularly 1.2-4
Perform
Task sheet
1.2-4
Feeders and
water trough
are prepared
and cleaned
regularly

NTTA
Revision # 01
2.5 Poultry species Read information Answer the Compare CBLM/ 2 hrs.
are fed according sheet 1.2-5 self-check your answer Learning
to industry Poultry species are 1.2-5 on the Materials
standards fed according to answer key
Poultry Computer
industry species are 1.2-5
standards fed
according to Evaluate
Task sheet 1.2-5 Performance
industry
Poultry species are standards criteria
fed according to checklist
industry Perform 1.2-5
standards Task sheet
1.2-5
Poultry
species are
fed
according to
industry
standards

NTTA
Revision # 01
Read information Answer the Compare CBLM/ 2 hrs,
2.6 Feed left- sheet 1.2-6 self-check your answer Learning
over is properly Feed left-over is 1.2-6 on the Materials
secured and properly answer key
Feed left- Computer
spoiled feed is secured and 1.2-6
over is
disposed properly spoiled feed is properly
disposed properly secured and Evaluate
spoiled feed Performance
Task sheet 1.2.6 is disposed criteria
Feed left-over is properly checklist
properly 1.2.6
secured and
spoiled feed is Perform
disposed properly Task sheet
1.2.6
Feed left-
over is
properly
secured and
spoiled feed
is disposed
properly

NTTA
Revision # 01
2.7 Extended Read information Answer the Compare CBLM/ 2 hrs.
lighting system is sheet 1.2-7 self-check your answer Learning
provided to 20 Extended lighting 1.2-7 on the Materials
week old pullets system is provided answer key
Extended
based on industry to 20 week old 1.2-7
lighting Computer
standard pullets based on system is
industry standard provided to
20 week old
pullets
based on
industry
standard
L.O.3 Observe and Assess Chick Health
3.1 Chicks Self-paced/modular Read information Answer the Compare CBLM/ 3 hrs.
behavior are Lecture sheet 1.3-1 self-check your Learning
monitored to Demonstration Chicks behavior 1.3-1 answer on Materials
determine health are monitored to the answer
condition determine health key 1.3-1 Computer
condition
3.2 Records are Read information Answer the Compare CBLM/ 5 hrs
collected and collated sheet 1.3-2 self-check your Learning
Records are 1.3-2 answer on Materials
collected and the answer
collated key 1.3-2 Computer

NTTA
Revision # 01
3.3 Chicks are Read information Answer the Compare CBLM/ 5 hrs.
debeaked in sheet 1.3-3 self-check your Learning
appropriate time Chicks are 1.3-3 answer on Materials
debeaked in the answer
appropriate time key 1.3-3
L.O.4 Select Brood /Layer Stock
4.1 Poultry species for Self-paced/modular Read information Answer the Compare CBLM/ 5 hrs.
brooding are selected Lecture sheet 1.4-1 self-check your answer Learning
and transferred to Demonstration Poultry species for 1.4-1 on the Materials
growing house brooding are answer key
Poultry Computer
selected and 1.4.1
species for
transferred to brooding are
growing house selected and Evaluate
Performanc
transferred
Task sheet 1.4.1 e criteria
to growing
Poultry species for house checklist
brooding are Perform Task 1.4.1
selected and sheet 1.4.1
transferred to Poultry
growing house species for
brooding are
selected and
transferred
to growing
house

NTTA
Revision # 01
intended for layers are sheet 1.4.2 self-check your answer Learning
selected and Poultry species for 1.4.2 on the Materials
transferred to laying brooding are Poultry answer key Computer
house selected and species for 1.4.2
transferred to brooding are
growing house selected and
transferred
to growing
house
4.3 Chicks with Read information Answer the Compare CBLM/ 5 hrs
undesirable traits are sheet 1.4.3 self-check your answer Learning
culled from the herd Chicks with 1.4.3 on the Materials
undesirable traits Chicks with answer key Computer
are culled from the undesirable 1.4.3
herd traits are
culled from
the herd
L.O.5 Perform Pre And Post Laying Activities
5.1 Eggs are Self-paced/modular Read information Answer the Compare CBLM/ 4 hrs.
harvested once or Lecture sheet 1.5-1 self-check your answer Learning
twice a day using Demonstration
Eggs are harvested 1.5-1 on the Materials
appropriate answer key
once or twice a day Eggs are
materials 1.5-1
using appropriate harvested Computer
materials once or twice
NTTA
Revision # 01
a day using
appropriate
materials
5.2 Eggs are Read information Answer the Compare CBLM/ 3 hrs.
classified sheet 1.5-2 self-check your answer Learning
according to Eggs are classified 1.5-2 on the Materials
industry according to Eggs are answer key Computer
classification industry classified 1.5-2
standards classification according to
standards industry
classification
standards
5.3 Eggs are stored Read information Answer the Compare CBLM/ 3hrs.
at room sheet 1.5-3 self-check your answer Learning
temperature 1.5-3 on the Materials
Eggs are stored at
room temperature Eggs are answer key
stored at 1.5-3 Computer
room
temperature
5.4 Eggs are Read information Answer the Compare CBLM/ 5 hrs.
processed to sheet 1.5-4 self-check your answer Learning
extend storage life are 1.5-4 on the Materials
Eggs
and add value answer key
processed to Eggs are
extend storage life processed to 1.5-4 Computer
NTTA
Revision # 01
and add value extend
storage life
and add
value
L.O. 6. Perform Preventive And Therapeutic Measures
6.1 Medication Self-paced/modular Read information Answer the Compare CBLM/ 3 hrs.
programs are Lecture sheet 1.6-1 self-check 1.6- your Learning
administered Demonstration 1 answer
Medication Materials
according to on the
programs are Medication
industry and farm answer
administered programs are Computer
production key 1.6-1
according to administered
requirements industry and farm according to
production industry and
requirements farm
production
requirements
6.2 Physical Read information Answer the Compare CBLM/ 3 hrs.

evaluation of sheet 1.6-2 self-check 1.6- your Learning
poultry species are Physical 2 answer Materials
regularly evaluation of Physical on the Computer
performed poultry species are evaluation of answer
regularly poultry species key 1.6-2
performed are regularly
performed

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6.3 Protective Read information Answer the Compare CBLM/ 3 hrs.
measures are sheet 1.6-3 self-check 1.6- your Learning
administered 3 answer
Protective Materials
according to on the
measures are Protective
industry and farm administered measures are answer Computer
production key 1.6-3
according to administered
requirements industry and farm according to
production industry and
requirements farm
production
requirements
with undesirable sheet 1.6-4 self-check 1.6- your Learning
traits are culled Poultry species 4 answer Materials
out with undesirable Poultry on the
traits are culled species with answer Computer
out undesirable key 1.6-4
traits are
culled out

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6.5 Health records Read information Answer the Compare CBLM/ 3 hrs.
are updated on a sheet 1.6-5 self-check 1.6- your Learning
regular basis Health records are 5 answer Materials
on the
updated on a Health
regular basis records are answer Computer
updated on a key 1.6-5
regular basis
C. ASSESSMENT PLAN
Written Test
Performance Test
D. TEACHERS SELF-REFLECTION OF THE SESSION
The student/ trainee will proceed to the next competency if he/she is competent with the assigned task.
Progress of trainees
Passing rate of candidates

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References/Further Reading
Performance Criteria Checklist

Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module
Module Content
Content
Module
List of Competencies
Content
Module Content
Module Content
Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority
(TESDA) Technology Institutions.
The next sections will show you the
components and features of each

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(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1. Raise Poultry AGR621301

Raising Poultry
2. Raise Small Ruminants Raising Small AGR621302

Ruminants
3. AGR621303
Raise Swine Raising Swine
4. AGR621304
Raise large Ruminants Raising Large Ruminants

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MODULE CONTENT
UNIT OF COMPETENCY: RAISE POULTRY
MODULE TITLE: Raising Poultry
MODULE DESCRIPTOR:
This unit covers the knowledge, skills and attitudes required to raise
poultry efficiently and effectively. It includes selection and procurement of
stock, maintenance of optional environment for poultry, assessment of chick
health, selection of brood/layer stock, pre and post laying activities and
implementing health programs
NOMINAL DURATION: 80 hours
SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:
1. select and procure stock

2. provide feed and implement feeding practices
3. maintain optional environment for poultry
4. observe and assess chick health
5. select brood /layer stock
6. perform pre and post laying activities
7. perform preventive and therapeutic measures
LO1. Select and procure stock

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ASSESSMENT CRITERIA:
1.1 Breed/strains/hybrid are identified according to industry standard
CONTENTS:
2.1 Types, breeds and strains of domestic poultry
2.2 Characterisitics of desirable and undesirable strains
2.3 Selection and culling
2.4 Confidence in selection
CONDITIONS:
Students/trainees must be provided with the following:
1. Breed/strain/hybrid 1.1 Broiler strain

1.1.1 Anak
1.1.2 Pilch-de-kalb
1.1.3 Lohman
1.1.4 Starbro
1.1.5 Arbor acre
1.1.6 Avian Peterson
1.1.7 Cobb
1.2 Strains of layers include:

1.2.1 Babcock
1.2.2 Dekalb
1.2.3 H & N
1.2.4 Hi-sex white
1.2.5 Kimber
1.2.6 Starcross
1.2.7 Lohman LSL
1.3 Breeds of egg-type ducks:

1.3.1 The Phil. Mallard
1.3.2 Khaki Campbell
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1.3.3 Indian Runner
1.3.4 Tsaiya
1.3.5 Chery Valley Hybrid
1.4 Breeds of Quail

1.4.1 Japanese Seatle
1.4.2 Japanese Taiwan
1.4.3 Silver
METHODOLOGIES
1. Dual training
2. Demonstration
ASSESSMENT METHODS
1. Written examination
2. Demonstration of practical skills
3. Direct observation
4. Interview
Learning Experiences
Learning Outcome 1
L.O.1 SELECT AND PROCURE STOCK

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Learning Activities Special Instructions
1. Read information sheet no.

1.1-1 This Learning Outcome discusses what
Types, breeds and strains the raising poultry have, do, and
of domestic poultry maintain.
2. Answer self- check. 1.1-1

Read Information Sheet then answers
Compare answers with the Self-Check and compares answers
the Answer Key 1.1-1 with the Answer Key
3. Read information sheet
no. 1.1-2
In comparing the answer, be sure that all
Characteristics of desirable your answers are correct before
and undesirable strains proceeding to the next activity.
4. Answer self- check 1.1-2
Compare answers with
the Answer Key 1.1-2 In performing the task sheets, compare
your output with the sample template
provided in the information sheet/s.
5. Perform Task Sheet no.
1.1-3 Assess evaluate your work according to
the performance criteria checklist. Make
Selection and culling
the corrections or improvements,
6. Perform Task Sheet 1.1- necessary.
3
Evaluate Performance
Criteria Checklist 1.1-3 Performance criteria checklists are self-
evaluation tools. Use this tool to
evaluate your own output before
showing them to your facilitator.
7. Read information sheet no.
1.1-4 Confidence in
selection
Upon completion of these activities, you
8. Answer self- check 1.1-4
may proceed to the next LO. On
Compare answers with Maintain Optional Environment For
the Answer Key 1.1-4 Poultry

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Information Sheet 1.1-1
TYPES, BREEDS AND STRAINS OF DOMESTIC POULTRY
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Analyse the different types, breeds and strains of domestic poultry.
Introduction
The poultry raising could be attributed to the fact that poultry species are fast
multipliers, they are quick growers and are considered to be relatively more efficient
converters of feed to meat and eggs. The trainers will familiarize his/her trainees
about the types, breeds and strains of domestic poultry in a way of analyzing these
through discussion and pictures situated below.
Standard Classification of Poultry Chicken
1. Class a group of chickens that were developed in common area such as:
a. American Class breeds and varieties that were developed in American

continent. The most popular are Plymouth Rock, Wyandottes, Rhode
Island Red, New Hampshire, Lancaster.
b. Asiatic Class the breeds were developed in Asia; Brahmas, Cochin,

Langshan, Cantonese, Nagoya.
c. Mediterranean Class all the breeds that were developed in the

Mediterranean regions. It is related to its utility grouping since most of the
Mediterranean origin is the egg type breeds. They produced large white-
shielded eggs. Examples: Leghorn,Minorca, Anconas.
d. English Class- Specifically the breeds that were developed in England

and in its colonial territories like Dorkings, Australorps, Cornish, Orpinton.
e. Other Classes by origin of development are; Polish, Hamburg, French

and Oriental Classes.
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There are 189 varieties and about 40 breeds of chickens recognized by the
American Poultry Association as of 1953 based on registry.
2. Breed - a group of chicken (fowls) possessing certain conformation or shape

of body that distinguishes them from other chickens.
3. Variety a group of chicken within a breed which possesses the same
plumage color and type of comb.
Example:
Breed Variety
Leghorn White, Single Comb

Brown, Rose Comb
Plymouth Rock White, Barred
4. Strain a group of chickens within a variety of a breed which has been under
constant specific selection for certain traits by a specified breeder for periods
of about 5 to 8 years.
Breeds of chickens can be classified by its utility. This is based on the

purpose for which the breed or variety is most efficient.
Types of poultry according to their purposes.
a. Egg Type The breed belonging to this classification in characterized by their

comparatively small size. They lay large white shelled eggs, very active and
nervous in temperament. They are non-sitters. Example; Leghorn, Minorcas,
Anconas, Mikawa.
b. Meat type The breed that are large, slow in movement, quiet and gentle in
disposition. They are generally poorer egg layers and generally lay brown
shelled eggs. Example: Brahmas, Cochin, Langshans, Cornish, White Rocks.
c. Dual Purpose Type Breeds of chicken in this classification are medium-

sized, good layers and the young are fast growers. They are not as nervous

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as the egg class but much more active than the meat class. Examples are:
Hampshire, Rhode Island Red, Plymouth Rock, Lancaster, Nagoya,
Cantonese.
d. Fancy/Ornamental Type The breeds under this class may be characterized

as possessing decided beauty of plumage of form of having a rare unusual
appearance. Most of them are raised chiefly as ornamentals or pets by
hobbyists, regardless of their value as a source of food. Examples are:
Frizzle, Bantams, and Long Tailed.
e. Game Fowl Fighting type of chicken were bred for gameness, pugnacity
and stamina. Examples are: Ruble, Hulsay, Claret, and Oasis.
Breeds of Turkey
1. BBB (Brood Breast Bronze)
2. Beltsville white
3. Nicolas White
Types of Pigeons
1. Performing group Homer, rollers, tumblers
2. Utility group Red Cornean, French mondaine, white kings hangarian
3. Fancy group fentails, jacobina modenas, frills, trumpeters,ponters
Type of Geese
1. Talouse
2. Emden
3. African Geese
4. Chinese geese
5. Sebastopol (Fancy breed)

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DOMESTICATED POULTRY SPECIES
Names Scientific Names Weight of Incubation

Eggs/g Period (days)
1. Chicken Gallus gallus/domesticus 58 21
2. Ducks a. Mallard Anas 60 28
platherynchos 70 25
b. Muscoby- Cairina
moschata
c. Turkey Meleagres galopavo 90 28
d. Quails Japonica- Cutornix 10 18
cutornix 15 24
Bob White Colinus
viginiamus
e. Pegions Columbia olivia 17 18
f. Geese/Goose Anser anser 200 30-34
g. Guinia fowl Numida meleagres 40 28
h. Ostrich Struchio australis 1400 42
i. Pheasants Phasianus colchicus 32 24
j. Swan Olor columbianus 285 35
k. Pea fowl Pavo crsitatus 95 28
BREED/STRAINS/HYBRID OF DOMESTIC POULTRY

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Name Pictures Description
BROILER STRAIN
This broiler originated from the
Arbor acre American company Aviagen and
is some of the most popular in
the Philippines. They are also
supplied by San Miguel to its
contract farmers. The
advantages of the Arbor Acres
include its excellent live ability,
very good growth rate, efficient
feed conversion ratio and very
good meat yield.
Hubbard Hubbard broilers are also very

popular in the Philippines and
are also good for free range
poultry meat production in the
country. You can source these
from Tyson Agro Ventures.
Cobb Cobb is all rounded broilers in

the Philippines and can survive
well in various environments in
the country. They will thrive well
when farmed in alternative
poultry production systems
including free range poultry
farming in the Philippines.
Starbro Another popular Filipino broiler

variety that can be sourced from
the Universal Robina Farms.

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Ross broilers are excellent meat
producers and have very good
Ross
breast yield. These, too, will offer
excellent performance and
profitability.
STRAINS OF LAYERS
Hi-Sex It is well known for its high

egg quality combined with
White
impressive feed efficiency. This
bird has been bred for high
peak production and excellent
laying persistency.. It is well
suited for commercial egg
producers looking for high
internal quality and strong
shell strength.
Dekalb white layers are very

popular layers used for egg
Pilch dekalb
production in the Philippines.
They are from USA and have
great characteristics that make
them of the best layers in the
Philippines. It has good
liveability,
Lohman
These originated from Germany
and are some of the most prolific
layers.

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Starcross Gain sexual maturity earlier.
Less egg incubating trend.
Start laying eggs within their five
to six month of age.
Converting efficiency of food to
egg is very high.
Contain less fat in their body.
Egg producing power is very
high.
Lay big sized eggs.
Leghorn Leghorns make up most of the

egg production market. The
Hybrid
Leghorns reputation for being
the number one egg layer makes
it one of the most popular of all
breeds in America. Known for its
stylish carriage, the Leghorn
varies in weight from 4 to 6
pounds. The varieties of
Leghorns differ in plumage color
White, Buff, and Brown
Babcock Babcock white layers are also

very prolific layers that produce
big-sized eggs. They are highly
adaptable chickens and will
perform well in a variety of
climactic conditions. The Babock
white layers have a very calm
temperament.
BREEDS OF EGG-TYPE DUCKS

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Philippine Mallard duck is native to many
mallard countries. And they are best
known and possibly the most
abundant wild duck. Mallard
duck is a very common sight in
urban ponds, lakes and parks
and other man-made water
feature. It is 50 to 65 cm long
and has a wingspan of 81 to 98
cm. Raised as pets or as
ornamental birds.
Pekin Pekin duck is also known by

some other names, such as
the American Pekin
duck or Long Island duck.
Pekin duck is a dual purpose
utility breed. But the breed is
also suitable for eggs production.
Cayuga The Cayuga duck is a medium

sized breed of domesticated
duck
duck, originating in the United
States. It is a wonderful medium
sized duck breed and easily
characterized by its black bill and
black plumage, which is
iridescent beetle green sheen in
the correct light.

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Khaki The Khaki Campbell duck was
developed by Mrs. Adele
Campbell
Campbell of Uley. It is a light
weight bird. They have a
modestly long body, head, bill
and neck have a sprightly body
carriage of 20 to 40 degrees
above horizontal. Excellent egg
laying ability. They are one of the
most popular and best egg
laying duck breeds. The breed is
also pretty good for meat
production.
The Indian Runner is a light

weight breed of domestic ducks.
Indian
They have slim body and long
Runner neck.
They are mainly kept as an egg

laying duck breed and are also
good for organic pest control.
Domestic Muscovy duck is classed as a

heavyweight duck. Domestic
Muscovy
Muscovy ducks are raised as a
ducks broody and a meat duck breed.
They are also gaining popularity
as backyard pets and exhibition
birds. Meat of the Muscovy duck
is of fine quality and good taste.
BREEDS OF QUAIL

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Japanese The Japanese quail is the most
common species of quail found
Taiwan
mainly in East Asia.
They Japanese quail is a dual-
purpose breed of domestic quail.
It is raised for both eggs and
meat production.
Japanese Has rust maroon feathers at the

base of its heads. It is a heavy
seattle
producer
Silver White with black eyes

Silver Fully mature between 6-
8 weeks, these birds are highly
sought after for their color. The
silvers are more difficult to hatch
and maintain.
Self- Check 1.1-1
MULTIPLE CHOICES
Direction: Choose the letter of the best answer. Write the letter of your
choice on your answer sheet.
1. A group of chickens within a variety of a breed which has been under constant
specific selection for certain traits by a specified breeder for periods of about 5
to 8 years.
a. Strain c. Variety
b. Breed d. Class

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2. A group of chicken (fowls) possessing certain conformation or shape of body
that distinguishes them from other chickens.
b. Breed d. Class
3. A group of chicken within a breed which possesses the same plumage color
and type of comb.
a. Class c. Breed
b. Variety d. Strain
4. A group of chickens that were developed in common area

a. Class c. Breed
5. The breed belonging to this classification in characterized by their
comparatively small size.
a. Meat Type c. Dual Purpose Type
b. Egg type d. Game fowls
6. Fighting type of chicken were bred for gameness, pugnacity and stamina.
a. Meat Type c. Ornamental Type

b. Egg type d. Game Fowl
7. This is a Scientific name of Goose/Geese
a. Gallus gallus/domesticus c. Anas platherynchos

b. Anser anser d. Numida meleagris
8. This is a scientific name of chicken.

c. Anser anser d. Numida meleagris
9. One of the broiler strain which most popular in the Philippines. They are also
supplied by San Miguel to its contract farmers.
a. Arbor acre c. Cobb

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b. Hubbard d. Ross
10. It is light weight duck which was developed by Mrs. Adele Campbell of uley.
a. Khaki Campbell c. Indian Runner

b. Domestic Muscoby Ducks d. Cayuga Duck
11. The most common species of quail found mainly in East Asia. Also, It is
raised for both eggs and meat production
a. Silver c. Japanese seattle

b. Japanese Taiwan d. None of the above
12. A very popular layers used for egg production in the Philippines. They are
from USA and it has a good live ability,
a. Pilch dekalb c. Lohman

b. Hi-sex white d. Starcross
13. A layer which very prolific that produce big-sized eggs. They are highly
adaptable chickens and will perform well in a variety of climactic conditions.
a. Pilch dekalb c. Lohman

b. Hi-sex white d. None of the above
ANSWER KEY 1.1-1
MULTIPLE CHOICES
1. a
2. b
3. b
4. a
5. b
6. d
7. b
8. a
9. a
10. a
11. b
12. a
13. d
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CHARACTERISITICS OF DESIRABLE AND UNDESIRABLE STRAINS

1. Determine the characteristics of desirable and undesirable strains
Introduction
Strain is a group of birds within a variety that has been bred according to their
classification of its utility like produced for meat type, egg type, ornamental
type etc. for commonly use in commercial purposes. It is important to know
the characteristics of desirable and undesirable strain to prevent money, effort
and plan loss.
Selection of Desirable Strain
Laying Hens
Clutch length
Shell quality
Sexual maturity
Size
Temperament

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Clutch length
The number of consecutive days a hen lays an egg
before taking a break.
Hens have a natural break that takes place in between
egg laying periods.
The ability to lay a large number of eggs is a highly
desirable trait.
Shell Quality
A strong shell is necessary for the egg to be
transported from the farm to the store.
Shells are made from calcium, so a birds ability to
absorb calcium and convert it into egg shell is a
highly desirable trait
Sexual Maturity
The ability of a female chicken to reproduce, or
produce eggs.
With very early maturity, birds will produce eggs
sooner in life, increasing a farmers profitability.
Size
Size of eggs -- consumers wants mostly large eggs. If hens are producing
medium or jumbo eggs, the return for producers will not be as high.
Size of the hen -- a large hen eats too much and a hen that is too small
cannot produce large enough eggs.

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Temperament
Need birds with a good temperament, (birds that are not

aggressive) because otherwise they will injure other birds
around them by pecking them.
Broilers
No deformities
Uniform size and color
Active and free from diseases
Purchase from reputable source
No unhealed navels
Healthy and vigorous
Breeding Stock
Sexually mature poultry of both sexes raised specifically to produce
offspring.
Each bird has genes made up of DNA that give the bird certain
characteristics.
The color of the birds feathers, growth rate, and sex of the bird are all
genetically controlled characteristics.
Breeding stock have genes that give them desirable characteristics.
Broiler Breeders
Selected to produce offspring that will have high growth rates and
large breasts.
Layer Breeders
Selected to produce offspring that will have large clutch size, reach
sexual maturity early, and have good shell quality.
Selection of Undesirable Strain

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1. Head large and thick
2. Beak long,
3. Comb cold, shrunken and dull coloured
4. Eyes dull and sleepy
5. Neck long and thin
6. Body short, weak and thin
7. Back long and curved
8. Skin coarse and thick
9. Abdomen small and hard
10. Ventral small, dry and narrow
11. Feathers molt early
12. Shank hard on back
13. Poor appetite
14. Shy and nervous temperament.
Self-Check 1.1-2
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MULTIPLE CHOICES
Direction: Read the questions carefully, select and write the best answer in
your answer sheet.
Test 1 Multiple choices
1. A breed which selected to produce offspring that will have high growth rates
and large breast?
a. Layer Breeds c. Broiler breeders

b. Breeding Stock d. Fancy breeders
2. Breeders which selected to produce offspring that have will have large clutch
size, reach sexual maturity early, and have good shell quality.

b. Breeding Stock d. Game fowl Breeders
3. A sexually maturity poultry both sexes raised specifically to produce offspring.

4. Which of the following are the characteristics of undesirable strain?
a. Body short c. Skin coarse and thick

b. Neck long and thin d. All of the above
5. This is not including the selection of desirable strain.

a. Clutch length c. Feathers molt early
b. Uniform size and color d. No deformities.
Answer Key 1.1-2

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Test I. MULTIPLE CHOICE
1. C
2. A
3. B
4. D
5. C

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SELECTION AND CULLING
1. Identify and classify the selection and culling of poultry.
Introduction
Selection is the first step to do before culling will make. This is a very important
aspect of poultry farming because an un-culled stock may give a serious setback to
the farmer. Culling is a continuous operation throughout the year. Culling is
advantageous because it helps in saving the feed, in preventing the spread of
diseases and in bringing uniformity of the stock.
Purposes of Culling
Intelligent culling of the poultry flock is of the utmost importance for success in
poultry keeping. Culling serves three purposes:
1. It increases the profits by ensuring that the feed will be consumed by the better-
producing hens, the profit payers, and will not be consumed by the poor
producers which are kept at a loss.
2. It makes it possible to save those best suited for breeders, both on account of
their better production and on account of their superior strength and vitality,
which have enabled them to stand up under the severe strain of heavy laying.
3. Weeding out the poor hen gives those left more room and a better chance.
Where trap nesting is practiced, culling is a comparatively simple process, as the
recorded egg record enables one to determine whether a hen should be retained
or discarded.
4. Separate the non-productive birds and develop them with special care to them to
attain good productivity.
TIME TO CULL

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Culling should begin at the time eggs are selected for incubation; weak, malformed,
and undesirable chicks should be culled when transferring from the incubator to the
brooder; chicks that are of low vitality should be culled as soon as discovered during
the developing period; and pullets that are a few months later in starting to lay than
the average of the flock should be culled. Individual cull hens should be removed at
any season of the year they are definitely detected.
FACTORS TO BE CONSIDERED IN CULLING
1. Value of vigor and health

Vigor is the very foundation of a successful poultry business. An active
disposition, bright, clear eye, and well-worn toenails indicate health. Small,
weak, deformed, inactive hens with long beaks and heads lack vigor and
should be culled. Hens with baggy abdomens have broken down and become
very fat ; when they stop laying they seldom start again and the death rate is
very high. Hens that are large and coarse with small sunken eyes are big
eaters, poor layers, and rightly belong to the "beef" class.
2. Value of yellow pigment in culling

In yellow-skinned breeds the same yellow pigment that colors the yolk
of the egg colors the vent, eye ring, beak, skin, and shanks. As the hen starts
laying this yellow pigment begins to disintegrate and disappear. The different
parts of the body fade out white in proportion to the amount of pigment stored
in those parts, the kinds of feed fed, the weight of the body, the size of egg
laid, and the length of the production period. After production begins the skin
around the vent is the first to whiten, then the eyelids, the earlobes, the beak,
and last the shanks. When a hen stops laying the color returns in the same
order that it leaves, only very much more rapidly. The loss of yellow color in
the shanks indicates a long laying period, which varies from three to six
months, depending on the breed, the rate of production, size of egg, and kind
of feed. The presence or absence of yellow pigment in the vent, eyelids,
earlobes, and beak denotes a shorter laying or resting period, varying from a
few days to four or five weeks. Sick hens and hens in a dry yard, fed little or
no yellow corn and green feed, will have faded beaks and shanks even
though not laying.
3. Value of molt in culling

A hen usually starts molting at any time of the year she stops laying.
Poor inherent breeding or poor management may cause her to stop laying.
The later a hen lays in the summer the greater has been her annual
production and the later she will molt. Hens of poor breeding stop laying early
and start to molt ; contrary to old-time opinion, these hens do not make the fall
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and winter layers. Hens of general-purpose or meat breeds frequently lay and
molt at the same time. High-producing hens usually molt more rapidly than
low producers. The best layers have dry, ragged, frayed, and brittle feathers,
and the tail feathers are badly worn during summer and fall months. The
number of new or old feathers in the wing primaries is a safer guide in
determining the molt of hens that can be found in other parts of the body. It
takes about six weeks to renew the primary feather next to the axial feather
and an additional two weeks for each subsequent primary feather. If more
than one growing primary feathers are the same length they should be
credited only with the growing time of one feather.
Loose feathering is usually a characteristic of the coarse, late-maturing,
and low-producing hens. Loose feathering is often a characteristic of birds
reared in confinement and of hens kept in laying cages. Any factor of
mismanagement that checks egg production in summer will force the molt,
and such conditions must be given due consideration by the person culling
the flock.
4. Value of body changes in culling

The laying hen has a large, moist, dilated vent as contrasted with a
round, dry, puckered vent in the case of a hen not laying. In order to lay well a
hen must be able to consume and digest a large amount of feed. The
reproductive and digestive organs require a large amount of room. When a
hen starts laying the entire abdomen becomes dilated; the pelvic bones,
between which the egg must pass, become wide spread ; the keel is forced
down, and the lateral processes are sprung outward. When a hen stops laying
the measurements are materially reduced. Poultry men measure a hen's
capacity by the perpendicular distance between the pelvic bones and the
posterior end of the keel. This measurement, whether two fingers or six
fingers, is influenced by the size of the bird, length of keel, size of eggs laid,
and whether the hen is laying or not laying at the time of examination.
With high production the fat goes out of the skin and the hen has a soft,
velvety skin and very soft and pliable abdomen. Thick, blunt, crooked pelvic
bones and deposits of hard fat in the abdomen indicate either low production
or a long period of time since profitable production.
The back should be broad and flat, and its width should be carried well
back to the tail. A back that is narrow, curved, cushioned on top, tapering
toward the rear or sloping down, indicates very poor capacity.
5. Value of head and adjuncts in culling

Fineness of the head is an indication of a good laying hen. The face is
clean cut; the eye round, bold, prominent, and set in an oval socket; and the
wattles and earlobes fit close to the head. The comb is fine in texture, soft,

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and pliable; serrations are broad at the base and follow, usually, the general
curvature of the head. The beak is short and well curved.
Unprofitable hens usually have long, narrow serrations on the comb,
shrunken, hard to the touch, and covered with whitish scales. The eye is
usually sunken, not prominent when viewed from the front, and has a dull,
listless expression. The long beak and narrow, crow like head are never found
on a high record hen.
6. Value of temperament and activity in culling

A high-producing hen is more active and more nervous than a poor
layer, yet more easily caught and handled. The high producer is friendly, while
the poor layer is sly; stays on the roost or outer edge of the flock, and
squawks when caught. The first hens off the roost in the morning and the last
to go to roost at night are the best layers.
PRECAUTIONS TO OBSERVE IN CULLING
Culling is an intelligent comparison between hens of the same flock that have had
equal opportunity to lay so far as housing, feeding, and management are concerned.
No set rule or rules will apply to all flocks because culling is a matter of intelligent
judgment based on uniform management of the flock.
It is not safe to judge a hen solely by any one of the indications previously
discussed. Such procedure will result in untold errors. Only when all indications are
applied to each hen can intelligent judgment be passed.
Unless hens have been kept under conditions favorable to egg production no
one can do accurate culling work. Parasitic infection, improper feed or irregular
feeding methods, poor housing conditions, crowding, and forcing for egg production
at some season of the year will cause many otherwise good hens to be classed as
culls. There are culls that are so because of poor inherent ability to produce, and
there are hens easily mistaken for such because of the poor care they have
received.
In culling for egg production, give the questionable hen the benefit of the
doubt.
The age of the hens to be culled should be given careful consideration.
Culling February-hatched pullets that have been in production twelve to fourteen
months presents a slightly different problem from culling April-hatched pullets that
have been in production ten to eleven months, or fall-hatched pullets that have been
in production only five months prior to the August culling.
Hens that have been forced into molting, or kept under all night lights during
the fall and winter, do not conform as uniformly to the culling principles described
herein as do hens that have received normal treatment.
Fowls to be culled should be caught with the least amount of fright and
disturbance. The best method is to use a catching crate. The crate may be placed
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outside the laying house on a level with the exit door. The fowls are driven into the
crate, the exit door closed, and each fowl removed through the door in the top of the
crate. The crate may be used more conveniently inside the laying house where the
hens are penned under the droppings board by the use of panels and forced through
the catching crate
Procedure:
1. After peak production, identify and separate the non-layer and broody birds.
2. Arrange a separate pen for the segregated birds and provide the same floor
space, feed type, drinker space as per the laying birds.
3. Close the nest box doors in the non-layer pen.
4. Less feed gram is given to the non-laying and broody birds.
5. Maintain the males ration based on the production.
Basis of Culling of Layer Chicken
Sample figures of Comparison of Good and bad physical appearance of

Chicken which used in culling purposes.
Trainers Date Developed: Document No. NTTA-TM1-07

Methodology Level I July 2010 Issued by: Page 64 of 61
Date Revised:
February 2012
NTTA
Revision # 01
Self-Check 1.1-3

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ENUMERATION
Direction: Write the correct answer according to the following questions.
1. Give the Basis of culling Layer chicken according to their physical appearance
through comparison of Good-Layer and Non-Layer.
2. Procedure in culling Layer
3. Three basis of culling one day old chicks.
Answer Key 1.1-3

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ENUMERATION
1.
2.
1. After peak production, identify and separate the non-layer and broody birds.
2. Arrange a separate pen for the segregated birds and provide the same floor
space, feed type, drinker space as per the laying birds.
3. Close the nest box doors in the non-layer pen.
4. Less feed gram is given to the non-laying and broody birds.
5. Maintain the males ration based on the production.
3.
1. Tendency of drowsiness
2. Inactivity and
3. Remains thinner

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TASK SHEET 1.1-3
Title: SELECTION AND CULLING
Performance Objective:
To identify and practice the selection and culling of poultry for
separate the non-productive chicken and develop them with special care to them
to attain good productivity.
Supplies/Materials : Hard copy of the procedure selection and
culling poultry chicken, CBC,TR, Record Book ,Bond Paper, Ball pen.
Equipment : Personal Protective Equipment (Gloves, Mask and

overall ) , Computer, Printer with ink.
Steps/Procedure:
1. Identify the physical appearance of poultry chicken according to the
basis of culling selection.
2. Separate the Good and bad layers
3. Read the Information Sheet for clarification.
4. Refer to the trainer if encounter difficulties and for more clarifications.
5. Submit yourself for the written exam.
Assessment Method:
1. Written exam
2. Actual Demonstration

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Performance Criteria Checklist 1.1-3
CRITERIA
YES NO
Did you.
1. Did you wear appropriate personal protective
equipment before performing the activity?
2. Did you follow the basis of culling selection

3. Did you separate the good and bad layers
4. Did you read Information Sheet 1.1-1 for
clarification?
5. Did you submit yourself for written examinations?
CONFIDENCE IN SELECTION

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1. Perform the confidence in selection of poultry-chicken and poultry
management
Introduction
Confidence in selection of poultry are substantial to become a successful business
grower but when without of proper management and untrust to selves, theres no
doubt to fail the business. The Chicken broiler and egg production are the most
progressive animal enterprises in the Philippines today. The growth of the poultry
industry in the Philippines has indeed been impressive but its problems including
inefficient management and the prevalence of many destructive poultry diseases and
parasites cannot be ignored. This manual provides management know-how for
poultry raising which we hope present poultry raisers and prospective poultry
producers may find useful in effectively managing their poultry farms and also help
them realize substantial financial returns from their enterprises in this period of high
production cost inputs.
CHICKEN BREEDS/STOCKS TO RAISE
The following can be used as a guide in selecting the foundation stock to raise:
Stock should only be purchased from a reliable hatchery or franchised dealer
where the parent stocks are well-housed and well-managed.
The kind of stock to buy depends upon the purpose for which it is going to be
raised.
Chicks should be free from diseases and deformities.
Chicks should have uniform size and color and in the case of broiler chicks should
not be less than 33 grams a day-old.
From a start, a popular strain raised in the community can be selected as it is an
indication of the birds good performance under existing farm conditions.
For broilers, choose those that have high livability and are fast growers.
For layers, choose those that have good egg size, high egg production and long
productive life
POULTRY MANAGEMENT
REARING OF THE DAY-OLD CHICKS

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Brooding is essential for the chicks. Brooding is 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 requirements and they are covered with feathers.
The following are the basic requirements for brooding day-old chicks
1. Sufficient Heat
Provide sufficient artificial heat to keep chicks comfortably warm during
the day or night. Avoid abrupt changes in brooder temperature during
the first-two weeks of life.
2. Adequate Light and Ventilation
A well-lighted brooder attracts and encourages the chicks to start
feeding
Provide sufficient ventilation to supply plenty of oxygen and facilitate
the removal of carbon dioxide and excess moisture. When there is not
enough ventilation, the chicks will not only be weak and in poor
condition will also be more predisposed to respiratory diseases.
3. Ample space to avoid overcrowding
Provide the brooder with enough space to avoid overcrowding which
leads to poorly developed chicks, high mortality as well as harmful
vices like toe picking, feather picking or cannibalism.
4. Healthy stocks
Select only healthy chicks, which can be easily recognized by their dry,
fluffy feathers, bright eyes and alert active appearance. Avoid chicks
with wet vents and dull eyes.
5. Correct Feeding
Provide the chicks with good quality feeds either home grown or
commercially sourced.
Feed the chicks intermittently rather than continuously. Research
studies have shown that when using intermittent feeding chicks utilize
nutrients better.
Do not allow feed troughs to go empty longer than one to two hours.
6. Proper Sanitation

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Cleanliness and dryness of the brooding quarters will prevent
contamination of the chicks from parasites and diseases which
may be carried by previous brooded chicks.
7. Regularity of Care and Management
Environmental should be kept as uniform as possible. Sudden
changes in surroundings cause a certain degree of stress or
insecurity such examples are removal of brooder canopy and
slamming doors of brooder houses or the presence of drafts. It
is advisable that a regular caretaker feed the chickens following a
definite schedule during the first 3 weeks of the chicks life.
9. Environment Control
Optimum house temperature for laying birds is between 18C-
29C. Within this range, maintain a uniform house temperature
when possible. Flock health and performance are highly
dependent on temperature control and good ventilation. Fans may
aid in keeping the birds more comfortable during hot summer
months. In environmentally-controlled houses be sure to provide
for adequate air movement especially during hot weather.
Evaporative cooling may be used to lower the house temperature.
Make sure that feeds and fresh water are always available.
Vitamins, Minerals and antibiotic supplements may be added to
the drinking water during the first few days. Consult your feed
dealer.
Always check the clicks at night before going to sleep.
After 7 to 10 days the brooder floor mats can be removed.
More feeders and waterer should be made available as the chicks
grow.
Vaccination against avian pest is a good measure to prevent the
outbreak of the disease.
All weak, deformed and sickly chicks should be culled right away
and properly disposed of.
The immediate burning or burying of dead birds is an important
part of a good sanitation program. Use an incinerator if dealing
with large numbers or bury them in the ground right away. Do not
expose to flies or rats.
REARING OF THE GROWING STOCK

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Broilers are marketed when they reach 28 - 40 days of age
depending on the strain.
For the egg type, chicks are transferred to the growing houses or
pens at 6-8 weeks old. They are kept in these quarters until they
are 16-18 weeks old at which time then they are transferred to the
laying house.
Birds are given anti-stress drugs, either in the feed or in drinking
water 2-5 days before and after they are transferred to the growing
houses.
Thoroughly clean and disinfect the growing houses prior to the
transfer of the growing stock. Transfer birds only during good
weather.
During hot summer days, the appetite of the birds diminishes but
this may be sufficiently restored by wet mash feeding or by taking
appropriate measures to lower house temperature like spraying,
misting or sprinkling the roof with water.
Provide clean fresh drinking water at all times.
MANAGEMENT OF THE LAYER FLOCK

Pullets are transferred to the laying house at the age of 16-18
weeks or at least 3 weeks before the onset of egg production.
A few days before and after the transfer, the birds ration should be
fortified with antibiotics and vitamins to minimize or counteract the
effects of stress.
Cull those birds that show little or no promise of becoming
potential layers.
Birds will start laying when they are 20-22 weeks old. Generally,
pullets reach maximum egg production when they are between 30-
36 weeks old, after which egg production tends to decline and
then levels off.
After the first year of laying, the layers undergo a physiological
process called molting. Early molters are poor layers while late
molters are good ones.
During the second year of production, the layers usually average
about 10 to 20 percent fewer eggs as compared to the first year
but the eggs are bigger.

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Provide layers with calcium supplements like limestone and
ground oyster shell and insoluble grit.
Self- Check 1.1-4
TRUE OR FALSE

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Direction: Write T if the statement is correct and F if it is wrong. Place your answer
in your answer sheet.
_________ 1. Brooding is the process of supplying artificial heat to the chicks

from
the time they are taken out from the incubators.
__________ 2. Pullets are not transferred to the laying house at the age of 16-18
_________ 3. A fluffy feathers, bright eyes and alert active appearance are
recognized in healthy chicks
__________ 4. Broilers are marketed when they reach 10 - 40 days of age

___________ 5. Ventilation is one of the important requirements in chicks
management to provide sufficient supply of plenty oxygen and
facilitate the removal of carbon dioxide.
___________ 6. Cleanliness and dryness of the brooding quarters will NOT prevent
contamination of the chicks from parasites and diseases which may
be carried by previous brooded chicks.
___________ 7. Stock should only be purchased from a reliable hatchery or
franchised dealer where the parent stocks are well-housed and
well-managed.
___________ 8. Chicks should have uniform size and color and in the case of
broiler chicks should not be less than 33 grams a day-old.
___________ 9.Birds are given anti-stress drugs, either in the feed or in drinking
water 2-5 days before and after they are transferred to the growing
houses.
___________ 10.Do NOT allow feed troughs to go empty longer than one to two
hours.
Answer Key 1.1-4

TRUE OR FULSE
1. True
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2. False
3. True
4. False
5. True
6. False
7. True
8. True
9. True
INSTITUTIONAL ASSESSMENT
Evidence Plan
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Competency ANIMAL PRODUCTION NC 2
standard:
Unit of Raising Poultry
competency:
Ways in which evidence will be collected:
Demonstration & Questioning

Observation & Questioning
[tick the column]
Third party Report
Portfolio
Written
The evidence must show that the trainee
Analyse the different types, breeds and
strains of domestic poultry.
Determine the characteristics of desirable
and undesirable strains
Identify and Classify the selection and

culling of poultry
Perform the confidence in selection of

poultry-chicken and poultry management
NOTE: *Critical aspects of competency

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TABLE OF SPECIFICATION
# of
Objectives/Content Knowled
Comprehension Application items/
area/Topics ge
% of test
Analyse the
different types,
breeds and 2(10%) 2(10%) 2(10%) 6(30%)
strains of
domestic poultry.
Determine the
characteristics of
desirable and
undesirable 1(5%) 2(10%) 3(15%) 6(30%)
strains
Perform the
confidence in
selection of
2(10%) 3(15%) 3(15%) 8(40%)
poultry-chicken
and poultry
management
TOTAL 5(25%) 7(35%) 8(40%) 20(100%

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Camarines Norte College of Arts and Business, Inc.
Bagong Silang 2, Labo Camarines Norte
WRITTEN EXAMINATION FOR ASSESSMENT IN RAISNG POULTRY
Name:____________________________ Date:______________________
Test I. Multiple Choice Questions
Instruction: Read the question carefully and select the best answer. Write only the
letter at the space provided.
1. A group of chickens within a variety of a breed which has been under constant
specific selection for certain traits by a specified breeder for periods of about 5 to 8
years.
b. Breed d. Class
1. A group of chicken (fowls) possessing certain conformation or shape of body that

distinguishes them from other chickens.
b. Breed d. Class
2. A group of chicken within a breed which possesses the same plumage color and
type of comb.
a. Class c. Breed
3. A group of chickens that were developed in common area

a. Class c. Breed
4. The breed belonging to this classification in characterized by their comparatively
small size.
a. Meat Type c. Dual Purpose Type
b. Egg type d. Game fowls

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5. Fighting type of chicken was bred for gameness, pugnacity and stamina.
a. Meat Type c. Ornamental Type

b. Egg type d. Game Fowl
6. This is a Scientific name of Goose/Geese

7. This is a scientific name of chicken.

8. One of the broiler strain which most popular in the Philippines. They are also
supplied by San Miguel to its contract farmers.
c. Arbor acre c. Cobb

d. Hubbard d. Ross
9. It is light weight duck which was developed by Mrs. Adele Campbell of uley.
a. Khaki Campbell c. Indian Runner

b. Domestic Muscovy Ducks d. Cayuga Duck
Test II. Multiple choices

Instruction: Read the question carefully and select the best answer. Write only the
letter at the space provided.
1. A breed which selected to produce offspring that will have high growth
rates and large breast?
b. Breeding Stock d. Fancy breeders

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2. Breeders which selected to produce offspring that have will have large
clutch size, reach sexual maturity early, and have good shell quality.
3. A sexually maturity poultry both sexes raised specifically to produce

offspring.
4. Which of the following are the characteristics of undesirable strain?

a. Body short c. Skin coarse and thick
b. Neck long and thin d. All of the above
5. This is not including the selection of desirable strain.

a. Clutch length c. Feathers molt early
b. Uniform size and color d. No deformities.
True or False
Instruction: Write T if the statement is correct and F if it is wrong. Place your

answer in your answer sheet.
_________ 1. Brooding is the process of supplying artificial heat to the chicks

from
the time they are taken out from the incubators.
__________ 2. Pullets are not transferred to the laying house at the age of 16-18
_________ 3. A fluffy feathers, bright eyes and alert active appearance are
recognized in healthy chicks
__________ 4. Broilers are marketed when they reach 10 - 40 days of age

___________ 5. Ventilation is one of the important requirements in chicks
management to provide sufficient supply of plenty oxygen and
facilitate the removal of carbon dioxide.
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Answer Key
Test I.
1. A
2. B
3. B
4. A
5. B
6. D
7. B
8. A
9. A
10. A
Test II.
1. C
2. A
3. B
4. D
5. C
Test III
1. True
2. False
3. True
4. False
5. True

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Performance Test
Specific Instruction for the Candidate:

1. You are not allowed to take the exam if youre not wearing the
proper PPA/PPE.
2. You are required to perform this performance within 3hrs.
3. Cellular phone is not allowed.
4. You are allowed to take 10 min break.
5. You are not allowed to barrow tools/ materials/ and equipment to
your co candidate.
Qualification ANIMAL PRODUCTION NC II
Unit of Competency Raising Poultry
General Instruction: Performing routinely procedure of preparing Raising

poultry
Specific Instruction: Perform the routinely procedure of preparing Raising
poultry
1. Appropriate tools, materials, and simple equipment are identified and
prepared according to its usage in performing routinely procedure of
preparing Raising poultry

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QUESTIONING TOOL
Satisfactory
Questions to probe the candidates underpinning knowledge
response
Extension/Reflection Questions Yes No
1. In the absence of materials during selection and culling of
poultry, what will you do?
2. What is the importance of routinely checkup?
3. How would you know if the equipment is in good condition?
Safety Questions
5. How would you avoid accident during selection and culling of
poultry
6. What would you do if the tools, materials, and equipment
used are unclean?
7. How to avoid contamination?
Contingency Questions
9. What would you do the tools, materials, equipment if theres
a heavy rain during selection and culling of poultry?
10. How do climatic factors affect the tools, materials, and
equipment during selection and culling of poultry?
Job Role/Environment Questions
11. What are the importance of maintaining the farm facilities
and equipment?
12. What is the effect of environment in our farm equipment
and facilities?
Rules and Regulations
14. What are the two government codes regulations regarding
environment hazards?
15. Specific provisions in the quarantine laws that pertain to
production.
The candidates underpinning Satisfactory Not

knowledge was: Satisfactory

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Performance Criteria
CRITERIA YES NO
1. Are all the questions related to the
competency being assessed?
2. Are all questions classified by dimensions
of competency?
3. Are all questions constructed to verify
particular performance criteria of
competency?
4. Do safety questions not leading?
5. Are questions stated in a level could be
understood clearly by trainees?
6. Is there a suggested answer for each
question?
Templates for Inventory of Training Resources

Resources for presenting instruction

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Print Resources As per TR As per Remarks
Inventory
Brochures 25pcs 25pcs
Instructional supplies and materials 2 2
Procedural manuals 5 3
Visual aids 2 2
Reference materials/Books(hard copy of 29 29
procedure of selection and culling
poultry)
Resources for Skills practice of Competency #1
______________________________
Supplies and Materials As per TR As per Remarks
Inventor
y
Hard copy of the procedure 25 pcs 25 pcs
selection and culling poultry
chicken,
25 pcs 25 pcs
CBC,TR,
25 pcs 25 pcs
Record Book ,
25 pcs 25 pcs
Bond Paper,
25 pcs 25 pcs
Ball pen.
Equipment As per TR As per Remarks

Inventor
y
Repair
when has
Desktop Computer or laptop 1 1 deterioratio
n
Gloves 25 pairs 25 pcs
Mask 25 pcs. 25 pcs.
Over-all dress 25 pcs. 25 pcs.
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

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Templates

Sector : Agriculture and Fisheries

Qualification Title: Animal Production NC II

Unit of Competency: Raise Poultry

Module Title: Raising Poultry-Chicken

Technical Education & Skills Development Authority

Date Developed: Document No.

Language, literacy Average grade in: Average grade in:

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Date Developed: Document No. NTTA-TM1-01

Previous List down trainings related to TM

Special courses Other courses related to TM

Learning styles a. Visual - The visual learner takes mental

b. Kinesthetic - described as the students in

Date Developed: Document No. NTTA-TM1-01

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

L.O.2.Participate in workplace meetings and discussions

L.O.3. Complete relevant work related documents

L.O.1. Describe team role and scope

L.O.2. Identify own role and responsibility within team

L.O.3. Work as a team member

L.O.2. Set and meet work priorities

L.O.3. Maintain professional growth and development

4. Practice Occupational Health And Safety Procedures

L.O.2. Evaluate hazards and risks

L.O.4. Maintain OHS awareness

Note: In making the Self-Check for your Qualification, all required

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

L.O.2 Apply appropriate safety measures

L.O.3.Safe keep/dispose tools, materials and outfit

L.O.2 Select and operate farm equipment

L.O.3.Perform preventive maintenance

L.O.2.Perform basic workplace calculation

4. Process Farm Wastes

L.O.1. Collect farm wastes

L.O.2. Identify and segregate wastes

L.O.3 Treat and process farm wastes

Date Developed: Document No. NTTA-TM1-01

L.O.2 Maintain optional environment for poultry

L.O.3 Observe and assess chick health

L.O.6 Perform preventive and therapeutic measures

2. Raise Small Ruminants

L.O.2 Manage does/ewes and their progenies

L.O.3 Provide feed and implement feeding practices

Date Developed: Document No. NTTA-TM1-01

L.O.2 Breed sows and gilts

L.O.3 Perform farrowing activities

L.O.4 Care and raise piglets to market age

L.O.5 Maintain herd health program

L.O.6 Record Data

L.O.1 Select and manage breeder cattle and buffaloes

L.O.2 Provide feeds and implement feeding practices

L.O.3 Manage the general herd

L.O.4 Provide life support facilities

L.O.5 Implement herd health program

L.O.6 Maintain and analyze records

Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to

L.O.1. Describe Certificate of Training Demonstration

L.O.2. Identify Certificate of Training Demonstration

L.O.3. Work as a Certificate of Training Demonstration

L.O.2. Evaluate Certificate of Training

L.O.3. Control Certificate of Training Observation