JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
AGRI-FISHERY ARTS – ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II
Animal Production-Poultry Chicken (NC II) Curriculum Guide
This specialization leads to Animal Production (Poultry-Chicken) National Certificate Level II (NC II). It is designed for high school students to enhance their knowledge, skills, and attitudes in accordance with industry and authority standards.
It covers basic competencies such as
(1) participation in workplace communication,
(2) working in a team environment,
(3) practicing career professionalism,
(4) and practicing occupational health and safety procedures.
The common competencies are:
(1) the use of safety measures in farm operations,
(2) the use farm tools and equipment,
(3) estimating and calculating, and,
(4) processing farm waste.
The core competency in poultry raising that a high school student ought to learn are:
(1) maintaining the poultry house,
(2) brooding and growing chicks,
(3) performing pre-laying and laying activities,
(4) trimming beaks, and
(5) elective competency on breed chickens.
This course has nominal duration of 320 hours.
LEARNING COMPETENCIES
The learners …
1. Explain concepts in animal production
2. Discuss the relevance of the course
3. Explore business opportunities for animal production
PERSONAL ENTREPRENEURIAL COMPETENCIES (PECS )
LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PECs) needed in animal production
1.1 Compare one’s PECs with those of a practitioner/entrepreneur
1.2 Align one’s PECs with those of a practitioner/entrepreneur
1.3 Assess one’s PECs
1.4 Assess practitioner’s PECs
LO 2. Develop and strengthen personal
competencies and skills (PECs) needed in animal production
2.1 Identify areas for improvement, development and growth
2.2 Align one’s PECs according to his/her business/career choice
2.3 Create a plan of action that ensures success of his/her business/career choice
ENVIRONMENT AND MARKETING (EM)
LO 1. Recognize and understand the market in animal production
1.1 Identify the players/ competitors within the town
1.2 Identify the different products/services available in the market
LO 2. Recognize the potential customer/market in animal production
2.1 Profile potential customers
2.2 Identify the customer’s needs and wants through consumer analysis
2.3 Conduct consumer/market analysis
LO 3. Create new business ideas in animal production by using various techniques
3.1 Explore ways of generating business ideas from ones’ own characteristics/attributes
3.2 Generate business ideas using product innovation from irritants, trends, and emerging needs
3.3 Generate business ideas using Serendipity Walk
LO 4. Develop a product/service in animal production
4.1 Identify what is of “value” to the customer
4.2 Identify the customer
4.3 Explain what makes a product unique and competitive
4.4 Apply creativity and innovative techniques to develop marketable product
4.5 Employ a USP to the product/service
LO 5. Select a business idea based on the criteria and techniques set
5.1 Enumerate various criteria and steps in selecting a business idea
5.2 Apply the criteria/steps in selecting a viable business idea
5.3 Determine a business idea based on the criteria/techniques set
LO 6. Develop a brand for the product
6.1 Identify the benefits of having a good brand
6.2 Enumerate recognizable brands in the town/province
6.3 Enumerate criteria for developing a brand
6.4 Generate a clear appeal
BASIC COMPETENCIES
LESSON 1: PARTICIPATING IN WORKPLACE COMMUNICATION (PWC)
LO 1. Obtain and convey workplace information
1.1 Access specific relevant information is from appropriate sources
1.2 Use effective questioning and active listening and speaking to gather and convey information
1.3 Use appropriate medium to transfer information and ideas
1.4 Use appropriate nonverbal communication
1.5 Identify appropriate lines of communication with superiors and colleagues
1.6 Define work procedures for the location and storage of information
1.7 Carry out personnel interaction clearly and concisely
LO 2. Participate in workplace meeting and discussion
2.1 Attend team meetings on time
2.2 Express own opinions and listen to those of others
2.3 Conduct workplace interaction courteously while being mindful of cultural considerations
2.4 Ask and respond to questions on simple routine workplace procedures and matters concerning conditions of employment
2.5 Interpret and implement meeting outcomes
LO 3. Complete relevant work-related documents
3.1 Complete ranges of forms relating to conditions of employment accurately and legibly
3.2 Record workplace data on standard workplace forms and documents
3.3 Use basic mathematical process for routine calculations
3.4 Errors in recording information on forms.
3.5 Identify and rectify documents
3.6 Complete reporting requirements to superior according to enterprise guidelines
LESSON 2: WORKING IN TEAM ENVIRONMENT (WTE)
LO 1. Describe team role and scope
1.1 Identify role and objective of the team
1.2 Identify team parameters, relationships, and responsibilities
1.3 Identify individual role and responsibilities
1.4 Identify and recognize roles and responsibilities of other team members
1.5 Identify reporting relationships within team and external to team
LO 2. Set and meet work priorities
2.1 Prioritize competing demands to achieve personal, team and organizational goals and objectives
2.2 Utilize resources efficiently and effectively to manage work priorities and commitments.
2.3 Follow practices and economic use and maintenance of equipment and facilities as per established procedures.
LO 3. Work as a team member
3.1 Undertake appropriate forms of communication and interactions.
3.2 Make appropriate contributions to complement team activities and objectives.
3.3 Follow reporting using standard operating procedures.
3.4 Contribute development of team work plans based from team role
LESSON 3: PRACTICING CAREER PROFESSIONALISM (PCP)
LO 1. Integrate personal objectives with organizational goals
1.1 Manifest personal growth and work plans towards improving the qualifications set for professionalism
1.2 Maintain intra and interpersonal relationship in the course of managing oneself based on performance evaluation
1.3 Demonstrate commitment to the organization and its goal in the performance of duties
1.4 Observe practice of appropriate personal hygiene
LO 2. Set and meet work priorities
2.1 Prioritize competing demands to achieve personal, team, and organizational goals and objectives
2.2 Utilize resources efficiently and effectively to manage work priorities and commitments
2.3 Follow practices and economic use and maintenance of equipment and facilities as per established procedures
LO.3. Maintain professional growth and development
3.1 Identify training and career opportunities relevant to the job requirements
3.2 Acquire licenses and/or certifications according to the requirements of the qualifications
3.3 Complete and update training and career opportunities based on industry requirements
LESSON 4. PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (POHS)
LO 1. Identify hazards and risks
1.1 Identify workplace hazards and risks
1.2 Identify hazards/risks and its corresponding indicators in with the company procedures
1.3 Recognize contingency measures in accordance with organizational procedures
LO 2. Evaluate hazards and risks
2.1 Identify terms of maximum tolerable limits which when exceeded will result in harm or damage based on TLV
2.2 Determine effects of the hazards
2.3 Identify and report OHS issues and/or concerns and safety hazards.
LO 3. Control hazards and risks
3.1 Follow OHS procedures for controlling hazards/risks in workplace
3.2 Follow procedures for dealing with workplace accidents, fire, and emergencies in accordance with organization OHS policies
3.3 Use Personal Protective Equipment (PPE) in accordance with organization OHS procedures and practices
LO 4. Maintain OHS awareness
4.1 Participate in emergency-related drills and trainings as per established organization guidelines and procedures
4.2 Complete and update OHS personal records in accordance with workplace requirements
COMMON COMPETENCIES
LESSON 5: APPLYING SAFETY MEASURES IN FARM OPERATION (ASMF)
LO 1. Determine areas of concern for safety measures
1.1 Identify work tasks in line with farm operations
1.2 Determine place for safety measures in line with farm operations
1.3 Determine time for safety measures in line with farm operations
1.4 Prepare appropriate tools, materials and outfits in line with job requirement
LO 2. Apply appropriate safety measures
2.1 Use tools and materials according to the specification and procedure
2.2 Wear outfit according to the farm requirements
2.3 Strictly observe shelf life/expiration dates of materials
2.4 Follow emergency procedures to ensure seatwork requirements
2.5 Identify and report hazards in the workplace in line with the guidelines
LO 3. Safe keep/dispose of tools, materials, and outfit
3.1 Clean and store used tools and outfit after use in designated areas
3.2 Label and store unused materials according to manufacturer’s recommendation and farm requirements
3.3 Dispose of waste materials according to manufacturer’s, government, and farm requirements
LESSON 6: USING FARM TOOLS AND EQUIPMENT (UFTE)
LO 1. Select and use farm tools
1.1 Identify appropriate farm tools according to requirement/use
1.2 Check farm tools for defects
1.3 Report defective farm tools in accordance with farm procedures
1.4 Use appropriate tools and equipment according to job requirements and manufacturer’s conditions
LO 2.Select and operate farm equipment
2.1 Identify appropriate farm equipment
2.2 Read carefully instructional manual of the farm tools and equipment prior to operation
2.3 Conduct Pre-operation check-up in line with manufacturers manual
2.4 Identify and reports faults in farm equipment in line with farm procedures
2.5 Use farm equipment according to its function
2.6 Follow safety procedures
LO 3. Perform preventive maintenance
3.1 Clean tools and equipment immediately after use in line with farm procedures
3.2 Perform routine checkup and maintenance
3.3 Store tools and equipment in designated areas in line with farm procedures
LESSON 7: PERFORMING ESTIMATION AND BASIC CALCULATION (PEBC)
LO 1. Perform estimation
1.1 Identify job requirements from written or oral communications
1.2 Estimate quantities and resources and time required to complete a task
1.3 Calculate the duration of work completion
1.4 Report the estimated materials and resources to appropriate person
LO 2. Perform basic workplace calculation
2.1 Identify calculations to be made according to the job requirement
2.2 Identify correct methods of calculation
2.3 Ascertain systems and units of measurement to be followed
2.4 Perform calculations needed to complete a task using the four basic mathematical operations
2.5 Use fraction and percentage or mixed in calculating to complete the instruction
2.6 Employ different techniques in checking accuracy of result
LESSON 8: PROCESSING FARM WASTE (PFW)
LO 1. Collect farm wastes
1.1 Prepare tools and materials for collection of farm wastes
1.2 Collect wastes following OSHS and waste collection requirements and plan
1.3 Collect dangerous and hazardous wastes following the HAZMAT protocol
1.4 Wear appropriate personal PPE as prescribed by OSHS
LO 2. Identify and segregate wastes
2.1 Identify waste by category according to industry standards and environmental legislation
2.2 Segregate waste according to organizational requirements and relevant legislation
2.3 Label sorted waste to prevent cross contamination
2.4 Obtain information on waste by asking authority to ensure correct identification
LO 3. Treat and process farm wastes
3.1 Handle dangerous and hazardous waste according to organizational requirements and relevant legislation following OSHS procedures
3.2 Apply principles of 3Rs accordingly
3.3 Dispose of farm waste according to environmental legislation and codes
LO 4. Perform housekeeping
4.1 Display appropriate warming sign and labels in conspicuous place around the work place
4.2 Clean the work area according to 5S principle
4.3 Check, clean, and stow tools according to established industry procedure and following user’s manual
4.4 Store materials following industry standard procedures and manufacturer’s specifications
4.5 Check damage PPE and ensure that clean and undamaged equipment is store.
4.6 Keep record according to industry requirements.
CORE COMPETENCIES
LESSON 9: MAINTAINING POULTRY ENVIRONMENT (MPE)
LO 1. Conduct preparatory activities
1.1 Determine farm layout of poultry house and facilities with reference to the housing plan
1.2 Check poultry housing and facilities according to enterprise procedures
1.3 Report the condition of poultry housing and facilities to the immediate authority in compliance with Environmental Compliance Certificate
1.4 Prepare tools, materials, and equipment according to maintenance requirements and instructions of authority
LO 2.Maintain poultry house and facilities
2.1 Clean and disinfect poultry house and facilities in regular basis
2.2 Do minor repairs and maintenance as per instruction and per work requirements
2.3 Report major malfunctions and irregular conditions in the poultry house and facilities
2.4 Practice wearing of appropriate PPE following OSHS procedures
2.5 Practice downtime (rest period) prior to succeeding loading for at least one week
2.6 Practice safety measures according to OSHS
LO 3. Maintain farm area
3.1 Maintain farm area and vicinity according to production management and enterprise procedures
3.2 Perform vermin and insect control according to Fertilizer and Pesticides Authority guidelines and DENR regulations
3.3 Maintain farm vegetation to avoid common vermin and insects proliferation
LO 4. Perform completion activities
4.1 Keep and update records for reporting and inventory purposes following enterprise procedures
4.2 Clean and store tools and equipment according to manuals and enterprise procedures
4.3 Practice housekeeping following 5S principles and enterprise procedures
4.4 Manage Wastes following 3Rs principles and DENR regulations
LESSON 10: BROODING AND GROWING CHICKS (BGC)
LO 1.Conduct preparatory activities
1.1 Wear PPE according to OHS procedures
1.2 Clean and disinfect poultry house according to company standard and procedures
1.3 Prepare materials, tools, and equipment according to production requirements
1.4 Install and adjust chick guard, curtains, and portable heaters based on industry production requirements
1.5 Clean and lay out litter material regularly following farm plans and schedules procedures
1.6 Perform waste disposal following DENR regulations
LO 2. Place chicks and pullets in brooder house.
2.1 Obtain broiler and layer stocks from reliable/recommended sources
2.2 Place a day-old chicks (DOC) and day-old pullets (DOP) to respective brooding houses observing Good Animal Practices and Animal Welfare Act
2.3 Cull chicks with abnormalities from the flock
LO 3. Feed birds
3.1 Prepare and clean feeders and waterers regularly
3.2 Feed poultry according to company feeding guide
3.3 Practice nutrient supplementation as remedial measures according to instructions of immediate authority
3.4 Give water according to industry standards and bird requirements Secure leftover and dispose of spoiled feed properly
LO 4.Provide optimum environment for the birds
4.1 Provide lighting program based on industry standards
4.2 Augment ventilation during hot climatic conditions
4.3 Manage curtain based on prevailing conditions.
4.4 Apply bio-security measures according to industry procedures
4.5 Control vermin following industry
LO 5.Perform preventive and treatment measures
5.1 Determine and immediately report distress conditions of poultry to authority or veterinarian
5.2 Administer preventive measures according to veterinarian recommendations and instructions
5.3 Isolate sick birds for treatment following instructions of veterinarian
5.4 Apply culling procedures with reference to economic considerations and according to instructions of immediate authority
LO 6.Perform flock selection
6.1 Remove missexed from flock following industry standards
6.2 Perform flock selection according to company requirements and productivity standards
6.3 Cull out birds in poor physical condition according to GAHP and company requirements on a regular basis
6.4 Update relevant records on regular basis following enterprise protocol
LESON 11: PERFORMING PRE-LAYING AND LAYING ACTIVITIES (PLA)
LO 1.Perform preparatory activities
1.1 Clean and disinfect laying houses according to industry procedures
1.2 Prepare tools, materials, and equipment according to work requirements
LO2. Transfer layers in laying house
2.1 Select ready to lay-pullets and transfer to laying house
2.2 Cull pullets with abnormalities from the flock
2.3 Transfer ready-to-lay-pullets to laying house with reference to Animal Welfare Act and Good Animal Practice
LO3. Employ lighting program.
3.1 Follow lighting program schedules.
3.2 Install lighting fixtures according to required light intensity.
3.3 Perform monitoring of sexual development in accordance with breed standards.
LO 4. Apply feeding activities
4.1 Prepare and clean feeder and water trough regularly.
4.2 Feed poultry species according to industry standard.
4.3 Apply feeding according to layer requirement.
4.4 Secure left – over feed and dispose spoiled feeds properly.
4.5 Perform monitoring of birds’ productivity with reference to bird’s
LO5.Perform health care
5.1 Deworm according to the recommendation of a veterinarian or proper authority
5.2 Make a booster vaccination program as recommended by the veterinarian
5.3 Apply vaccine following veterinary instructions or as per product print ads
5.4 Give vitamins and minerals supplementation based on assessment and recommendation of a veterinarian or animal nutritionist
LO6. Perform harvesting and post -laying activities
6.1 Collect eggs on a regular basis using appropriate materials and standard collecting procedure
6.2 Classify eggs according to industry classification standard
6.3 Pack and store eggs at appropriate room temperature
6.4 Cull out the unproductive layers according to industry standard and procedures
6.5 Keep records following enterprise requirements
LESSON 12: TRIMMING BEAK (TRB)
LO1. Carry out preparatory activities
1.1 Prepare materials, tools and equipment for the operation according to work requirements.
1.2 Debeak conditioned birds following Good Animal Practices and Animal Welfare Act and Safety measures following Occupational Safety and Health Standards(OSHS).
LO2. Trim beak
2.1 Trim beak in appropriate age following standard industry procedures.
2.2 Restrain birds with net to facilitate calm capture.
2.3 Perform task by observing safety practices and following Good Animal Husbandry Practices (GAHP)
LO 3. Retrim beak
3.1 Retrim beaks according to standard operating procedures
3.2 Restrain birds with net to facilitate calm capture
3.3 Perform task practicing OSHS and following GAHP
LO 4. Carry out work to completion
4.1 Practice proper disposal according to environmental rules and regulations
4.2 Store tools, materials, and equipment according to industry protocol
4.3 Collect and update records for reporting purposes (daily/weekly)
(ELECTIVE) BREEDING CHICKEN (EBC)
LO 1. Conduct preparatory breeding activities
1.1 Obtain poultry breeder from reliable source according to enterprise production requirement.
1.2 Determine characteristics of rooster suited for breeding following enterprise protocol
1.3 Maintain breeder sheds according to established farm practices following GAHP
1.4 Establish nests and set these up in a suitable place in reference to breeding practices
1.5 Transfer poultry breeder to appropriate breeder sheds following GAHP
1.6 Maintain hygienic environment according to enterprise standard procedures and requirements
LO 2. Carry out breeding to in-lay activities
2.1 Mate male (rooster) with the females (hens) following enterprise breeding schedule and plan
2.2 Train birds to lay in nests with minimal number of eggs on floor following recognized industry standards
2.3 Keep temperature of the hen shed constant and warm according to established enterprise procedures
2.4 Maintain breeder poultry in line with egg production objective
2.5 Prevent draft from entering the building according to enterprise protocol
2.6 Conduct in-lay activities according to enterprise protocol and production plan
2.7 Employ safety practices according to OSHS
LO 3. Collect eggs
3.1 Collect fertile eggs according to established enterprise protocol and requirement
3.2 Identify and grade eggs in accordance with production requirements and breeding objectives
3.3 Collect eggs in humanely handled poultry
3.4 Clean and sanitize eggs following company requirements and required hygienic procedures
3.5 Maintain hygienic environment following enterprise procedures and requirement
3.6 Collect records completely to accurately monitor production
LO 4. Care for hatching eggs
4.1 Select hatched eggs following standard enterprise protocol
4.2 Store eggs in accordance to industry standard procedures
4.3 Incubate eggs that are neglected by hens
4.4 Minimize floor-egg problems following enterprise procedures
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Agri-Fishery Arts specialization and those that have pre-requisites. Curriculum Maps may be modified according to specializations offered by a school.
Source: DepED – K to 12 Agri-Fishery Arts – Animal Production-Poultry Chicken (NC II) Curriculum Guide
