Training Regulations For s2

CURRICULUM

POLO On-site Training for OFWs

Maintain Poultry House (COC 1)
Leading to Animal Production
(Poultry-Chicken) NC II
/ Technical Education and Skills Development Authority (TESDA)
East Service Road, South Luzon Expressway, Taguig City, Metro Manila, Philippines

CURRICULUM DESIGN FOR

MAINTAIN POULTRY HOUSE LEADING TO ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II (AFFANP204)

MAINTAIN POULTRY HOUSE (COC 1)

The COC 1 consists of a competency that a person must achieve to conduct preparation activities, maintain poultry house and facilities, maintain farm area and perform work to completion.

A person who has achieved this Competency is competent in Animal Production (Poultry-Chicken) NC II and shall be awarded a Certificate of Competency in Animal Production (Poultry-Chicken) NC II. The Unit of Competency comprising this COC includes:

AFF622101 / Maintain poultry house

Individuals aspiring to be awarded the qualification of ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II must acquire the remaining three (3) Certificate of Competencies as follows:

COC 2: Brood and grow birds

COC 3: Perform pre-lay and lay activities

COC 4: Trim beak

A person who has achieved this COC is competent to be employed in any of the following positions:

q Poultry farmer

q Poultry farm worker

q Poultry farm assistant

q Poultry farm caretaker

q Poultry service crew

q Broiler raiser

q Layer raiser

q Poultry breeder

q Flock man

ENHANCED COURSE DESIGN

Enhanced Course Outline
based on TESDA Training Regulations for Animal Production (Poultry-Chicken) NC II (AFFANP204) / *Nominal Duration / Suggested
Training Methods / CERTIFICATION /
Maintain poultry house (AFF622101)
LO1. Perform preparatory activities
LO2. Maintain poultry house and facilities
LO3. Maintain farm area
LO4. Perform completion activities / 40
hours / · Hands- on
· Lectures/ Discussion
· Videos/ Illustrations
· Demonstration / COC 1: Maintain
Poultry House
Total / 40 hours

* Nominal Duration: is the suggested duration of the training which approximates the time that an average learner can acquire the

competency.

TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the principles of competency-based training.

a) Course outline is based on competency standards/training regulations;

b) Training delivery is learner-centered and should accommodate individualized and self-paced learning strategies;

c) Training can be done on an actual workplace setting or on a simulated workplace;

d) Assessment is based in the collection of evidence of the performance of work;

e) Assessment of competency takes the trainee’s knowledge and attitude into account but requires evidence of actual performance of the competency as the primary source of evidence;

f) Training program allows for recognition of prior learning (RPL) or current competencies; and

g) Training completion is based on satisfactory performance of all specified competencies indicated in the progress chart.

TRAINEE ENTRY REQUIREMENTS

Trainees or students should possess the following requirements:

• Can communicate in Basic English either oral or written; and

• Can perform basic mathematical computation.

LIST OF TOOLS, EQUIPMENT AND MATERIALS FOR CAREGIVING

Recommended list of tools, equipment and materials are as follows:

TOOLS / EQUIPMENT / MATERIALS /
Qty / Description / Qty / Description / Qty / Description /
3 / Electric lamps / 1 / Generator / 10 / Plastic drinking jars- ¼, ½, 1 gallon cap.
3 / Pail / 1 / Heater / 10 / Chicks size feeders
3 / Feed scoop / 1 / Welded wire
30 / Syringe and needles / 1 / Weighing scale / 1 / Plastic poultry wire
1 / Debeaker / 1 / Wheel barrow / 2 / PVC pipe
1 / Knapsack sprayer / 1 / Feed bin / 10 / Feeding troughs (local materials-bamboo or PVC pipe)
3 / Egg grader / 1 / Feed cart / 10 / Drinking trough
1 / Hover / 1 / Infrared gas brooder / 10 / Plastic waterers
3 / Chick guard / 30 / Fabricated layer cages / 10 / Sacks
1 / Curtains / 1 / Power Sprayer / 10 / Nests
1 / Portable heater
3 / Plastic feeders, 5-10 kgs / 1 / Old tire
3 / Weighing scale (500 kg. cap.) / 5 / Aluminum sheets
5 / Syringes (5 to 20ml cap.) / 1 / Plain GI sheets
5 / Hammer / 2 / Lawanit
5 / Shovel, wheel barrow / 5 / Hard card boards
15 / Mineral boxes, / 5 / Plywood
5 / Waterer / Old newspaper
5 / Feeding trough / Saw dust
· / Rice hulls
· / Feeds
· Chicks booster – from 1 day to 2 weeks old
· Starter mash – 3-4 weeks old
· Finisher mash – 5 weeks old until market age
· / Egg trays
· Plastic egg trays (30 pcs capacity)
· Cartoon egg trays
· / Egg cart
· / Egg boxes
· / Veterinary drugs
· / Dewormer
Vaccines
· / Supplements
· / 25 set / PPE:
· Dust coats
· Mask
· Hand gloves
· Boots
· Rain coats
· Fire extinguisher
· Foot baths
Models/actual objects / Learning Materials
60
30 / Breed/strain/ hybrid:
Broiler strains:
§ Hydro G
§ Pilch-de-kalb
§ Lohman
§ Starbro
§ Arbor acre
§ Avian Peterson
§ Cobb
Strains of layers:
§ Babcock
§ Dekalb
§ H & N
§ Hi-sex white
§ Starcross
§ Lohman LSL / · Production records
§ Rearing flock records
· Laying flock records
· Financial records
· Inventory records
· Physical records:
v Brooding and growing records
v Laying flock production records
· Financial records:
v Value of production and disposal
v Other sources of income
v Farm expenses
30
· / Egg layers classification (Based on Phil. Product Standard, classification of chicken eggs)
· Jumbo >70 g
· XL 65-70 g
· L 60-65 g
· M 55-60 g
· S 50-55 g
· Pullets 45-50 g
· Peewee 40-45 g
· no weight <40 g

TRAINING FACILITIES

Based on a class intake of 25 students/trainees and may vary depending on the number of students/trainee.

Space Requirement / Area in Sq. Meters / Total Area in Sq. Meters
SPACE REQUIREMENT / AREA IN SQ. METERS / TOTAL AREA IN SQ. METERS
· Building (permanent) / 195.00
o Student/ Trainee Working Space / 4.00 per student / 100.00
o Lecture Room / 35.00 / 35.00
o Learning Resource Area / 15.00 / 15.00
o Tool room/Storage room / 25 / 25
o Wash area, Toilet & Locker room / 10 / 20
· Poultry house and facilities / 40**
· Farm area
Total workshop area: / 195 sq. m.

Note: ** Land area of poultry house good for one hundred (120) birds

Prior to accreditation, a training provide must have a Memorandum of Agreement with private poultry farm with a at least one poultry house as practice farm/workplace for the trainees.

TRAINER’S QUALIFICATIONS

Trainers shall be required to be certified to the National Certificate for which qualification they will train. TESDA shall provide an online training on Plan Training Session and Facilitate Learning Sessions to the potential trainers.[1]

Minimum requirements:

Ø Holder of a National Certificate in the Qualification s/he will teach; and

Ø Has completed the following units of Trainer’s Methodology Level I:

i. Plan Training Sessions;

· Identifying learner’s training requirements

· Prepare session plan

· Prepare instructional materials

· Prepare assessment instruments (Institutional)

· Organize learning and teaching resources ;and

ii. Facilitate Learning Sessions

· Prepare training facilities /resources

· Conduct pre-assessment

· Facilitate training session

· Conduct competency assessment

· Review delivery of training session

MEASUREMENT OF ACHIEVEMENT OF COMPETENCY

· Practical demonstration with oral questioning

RECOMMENDATIONS FOR ASSESSMENT AND CERTIFICATION

1. Prior to competency assessment, please accomplish the Self-Assessment Guide (SAG) to determine readiness for assessment.

2. Submit accomplished SAG to POLO staff in-charge for advice.

COMPETENCY-BASED CURRICULUM

COC 1

Maintain poultry environment

Leading to ANIMAL PRODUCTION

(POULTRY-CHICKEN) NC II

Technical Education and Skills Development Authority Page 7 of 15

MODULE TITLE : MAINTAINING POULTRY ENVIRONMENT

UNIT CODE : AFF622101

MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes required to maintain poultry house and its facilities. It includes activities such as conduct preparation activities, maintain poultry house and facilities, maintain farm area and perform work to completion.

NOMINAL DURATION : 40 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO 1. Perform preparatory activities

LO 2. Maintain poultry house and facilities

LO 3. Maintain farm area

LO 4. Perform completion activities

LO1. PERFORM PREPARATORY ACTIVITIES

ASSESSMENT CRITERIA:

1. Farm layout of poultry house and facilities are determined with reference to the housing plan.

2. Poultry housing and facilities are checked according to enterprise procedures.

3. Conditions of poultry housing and facilities are reported to the immediate authority and in compliance with Environmental Compliance Certificate.

4. Tools, materials and equipment are prepared according to maintenance requirements and instructions of authority.

CONTENTS:

· Farm layout and poultry houses

· Types and uses of farm tools, materials and equipment

· Recording and reporting conditions of poultry house and facilities

· Safety practices

CONDITIONS:

Students/trainees must be provided with the following:

· Poultry house and facilities

o Work area

o Storage room

o Brooding/growing area

· Tools, materials and equipments

Equipment / Tools / Materials
o Electric fans (ventilation) / o Carpentry tools / o Sponge
o Lighting equipment / o Wheel borrow / o Scrub
o Feeders / o Chick guard / o Broomstick and broom
o Waterers / o Trash can
o Sprayers / o Sacks
o Electric generator / o Dust fan
o Heater / o Pipes
o Pale and basin
o Disinfectants

· Record book

· Personal Protective Equipment (PPE)

o Masks

o Gloves

o Boots

o Hard hats

METHODOLOGIES:

· Lectures/ Discussion

· Videos/ Illustrations

· Demonstration

ASSESSMENT METHODS:

· Written examination

· Practical demonstration

· Interview

LO2. MAINTAIN POULTRY HOUSE AND FACILITIES

ASSESSMENT CRITERIA:

1. Poultry housing and facilities are cleaned and disinfected in regular basis.

2. Minor repairs and maintenance are done as per instruction of the authority and per work requirements.

3. Major malfunctions and irregular conditions in the poultry house and facilities are reported immediately.

4. Wearing of appropriate personal protective equipment (PPE) is practiced following OSHS procedures.

5. Downtime (rest period) is practiced prior to succeeding loading for at least one week.

6. Safety measures are practiced according to Occupational Safety and Health Standards (OSHS).

CONTENTS:

· Procedures in cleaning and disinfecting poultry houses and facilities

· Basic carpentry skills

· Types of minor repairs and maintenance

· Types of major malfunctions and irregular conditions

· Recording and reporting conditions of poultry house and facilities

· PPEs and OSHS

CONDITIONS:

Students/trainees must be provided with the following:

· Poultry house and facilities

· Tools, materials and equipments

· Record book

· PPEs

· Manuals

METHODOLOGIES:

· Lectures/ Discussion

· Videos/ Illustrations

· Demonstration

ASSESSMENT METHODS:

· Written examination

· Practical demonstration

· Interview

LO3. MAINTAIN FARM AREA

ASSESSMENT CRITERIA:

1. Maintenance of farm area and vicinities are done according to production management and enterprise procedures.

2. Vermin and insects control is performed according to Fertilizer and Pesticides Authority guidelines and DENR regulations.

3. Maintenance of farm vegetation are conducted to avoid common vermins and insects proliferation.

CONTENTS:

· Different maintenance of farm area and vicinities

· Types of vermin and insects

· Fertilizer and Pesticides Authority (FPA) guidelines

· DENR regulations

· Maintenance of farm vegetation

· Safety practices

CONDITIONS:

Students/trainees must be provided with the following:

· Tools, materials and equipments

· Vermin and insects

· Fertilizers and pesticides

· Manuals

METHODOLOGIES:

· Lectures/ Discussion

· Videos/ Illustrations

· Demonstration

ASSESSMENT METHODS:

· Written examination

· Practical demonstration

· Interview

LO4. PERFORM COMPLETION ACTIVITIES

ASSESSMENT CRITERIA:

1. Records are kept and updated for reporting and inventory purposes following enterprise procedures.

2. Tools and equipment are cleaned and stored according to manuals and enterprise procedures.

3. Housekeeping is practiced following 5S principles and enterprise procedures.

4. Wastes are managed following 3Rs principles and DENR regulations.

CONTENTS:

· Record keeping

· Cleaning and safekeeping of tools and equipments

· Principles of 5S and 3Rs

· Waste management

CONDITIONS:

Students/trainees must be provided with the following:

· Tools, materials and equipments

· Record book