Session Plan

Sector : AGRICULTURE AND FISHERY, PROCESSED FOOD AND BEVERAGES SECTOR

Qualification Title : Animal Production NC II
Unit of Competency : Raise Weanlings
Module : Raising Weanlings
Total No. of Hours : 30 hours

Learning Outcomes:
1. Prepare piglets for weaning
2. Maintain conducive atmosphere and facilities for feeding
3. Maintain health of newly-weaned piglets
4. Record data
A. Introduction
This unit covers the knowledge, skills and attitudes required to strategically prevent post-weaning lag, effectively and efficiently, thus ensuring
a healthy starter stocks for finishing. It includes preparation of piglets for weaning; handling of newly-weaned piglets; maintaining health and
record keeping.
B. Learning Activities
LO 1: Prepare piglets for weaning

Learning Content Methodology Presentation Practice Feedback Resources Time

Clean and disinfect pens Self Paced Read Answer Self check Refer to Answer  CBLM raise 12
based on farm Information Swine hours
specifications Sheet
Discussion  Philippine
Coordinate Recommends for
Adjust and supply DTS
with Partner swine raising
materials and equipment
Industry  Modern Livestock
Group and transfer & Poultry
weaners based on farm Production
specifications and in
 Swine housing
compliance with the
facilities
Animal Welfare Act
Animals
Provide feeds to
weaners according to
animal requirements
LO 2: Maintain conducive atmosphere and facilities for feeding

Presentatio
Learning Content Practice Feedback Resources Time
n
Clean pen regularly  Self-Paced Read Answer Self-Check Refer to Answer  CBLM raise 6 hours
following standard
 Discussio Information Key Swine
hygienic procedures. sheets
ns Perform Operation  Philippine
View Modern Refer to Recommends
Provide proper  Direct Sheet
Performance
temperature based on Observat Livestock & for swine
Poultry Criteria Checklist raising
the Minimum Standards ion
on the Welfare of Pigs during Production  Modern
and Code of Good on- farm CD-ROM Livestock &
Animal Husbandry training Poultry
Practices (GAHP)  DTS Production
CD-ROM
Check and adjust  LCD Projector
feeders feeders to ensure  Gilt/sow
proper functioning

Gradually shift and

increase Feed ration is
gradually based on
animal requirements
Provide fresh and clean
water at all times (adli
bitum )
LO 3. Maintain health of newly-weaned piglets

Methodolog Presentatio
Learning Content Practice Feedback Resources Time
y n
Self-Paced Read Answer Self-check Refer to Answer  CBLM raise  8 hours
Animal Condition Information Swine
Sheet Refer to  Philippine
Changes in animal Discussion Perform Job Sheet
View Modern Performance Recommends for
behavior Demonstrati Criteria Checklist
Livestock & swine raising
on
Poultry  LCD Projector
Changes fecal Production
consistency  Modern Livestock
CD-ROM & Poultry
Changes in fecal color Production CD-
ROM

LO 6: Record Data

Methodolog Presentatio
Learning Content Practice Feedback Resources Time
y n
Production Discussions Read Answer Self-Check Refer to Answer Key  CBLM raise 6 hours
performance Information Swine
Sheet Refer to Performance  Philippine
(Average daily gain & Brainstorming Checklist
View Modern Perform Job Sheet Recommends for
Feed conversion ratio)
Livestock & swine raising
Self-Paced
Poultry  LCD Projector
Production  Modern Livestock
CD-ROM & Poultry
Production CD-
 ROM

C. Assessment Plan
Written Test: Questions about raising weanlings, health monitoring, and record keeping.
Performance Test: This must be observed if it is practiced; Wearing PPE, safety measures, housekeeping activities, ability
to work with others and skills acquired in raising Swine.

D. Teacher’s Self-Reflection of the Session

You may like to consider the following:

Identify the successful moments of the lesson.
Consider how you can improve on certain delivery methods in the future.
What action/s do you need to take to improve aspects of your teaching skills?
What feedback from the learners regarding the lesson and how you respond to improve delivery.
Ask experience peers for feedback and how can you incorporate your peers suggestion to improve your
delivery.

Prepared by:

MILA DENA B. LOMAT

Head Teacher III