Final Session Plan - Tam-An (TM1) Marwin Navarrete

Plan Training Session
Handling Breeder
Portfolio
Marwin Navarrete 9/1/19 Trainers Methodology 1

Pre-Assessment Form
Date Developed:
HANDLE BREEDER
September 2019
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PRODUCTION Developed by of 163
(SWINE) NC2 Marwin Navarrete
Data Gathering
Date Developed:
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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
CAN I…? YES NO
1. Participate in workplace communication
1.1.1 Obtain and convey workplace information
1.1.2 Participate in workplace meetings and discussions
1.1.3 Complete relevant work-related documents
2. Work in a team environment
2.1.1 Describe team role and scope
2.1.2 Identify own role and responsibility within team
2.1.3 Work as a team member
3. Practice career professionalism
3.1.1 Integrate personal objectives with organizational goals
3.1.2 Set and meet work priorities
3.1.3 Maintain professional growth and development
4. Practice occupational health and safety procedures
4.1.1 Identify hazards and risks
4.1.2 Evaluate hazards and risks
4.1.3 Control hazards and risks
4.1.4 Maintain occupational health and safety (OHS)
awareness
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COMMON COMPETENCIES
CAN I…? YES NO
1. Apply safety measure is farm operation
1.1.1 Determine areas of concern for safety measures
1.1.2 Apply appropriate safety measures
1.1.3 Safekeep/dispose tools, materials and outfit
2. Use farm tools and equipments
2.1.1 Select and use farm tools
2.1.2 Select and operate farm equipment
2.1.3 Perform preventive maintenance
3. Perform estimation and basic calculation
3.1.1 Perform estimation
3.1.2 Perform basic workplace calculation
4. Process farm waste
4.1.1 Collect farm wastes
4.1.2 Identify and segregate wastes
4.1.3 Treat and process farm wastes
4.1.4 Perform housekeeping
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CORE COMPETENCIES
Handle breeder
CAN I…? YES NO
1. Isolate newly arrived stocks in quarantine pens and observe for a
period prescribed by veterinary
2. Give standard vaccines and medication for animals.
3. Acclimatize animals through vaccination depending in areas of
the disease outbreak.*
4. Select suitable breed based on industry standards and choice of
enterprise.*
5.
6. Select female stock based on industry standards and choice of
enterprise.
7. Select male stock based on industry standards, breeding
objective and choice of enterprise.
8. Perform boar semen evaluation based on industry standards
9. Monitor signs of heat based on standards protocol.*
10. Perform heat detection techniques following established
protocol.*
11. Breed sows/gilts using standard breeding procedures.*
12. Select breeding system based on choice of enterprise.
13. Train boar to mount a female or a dummy sow.
14. Prescribe vaccines and medications given to boar.
15. Determine ideal weight and age according to industry
standards.
16. Prepare and submit report on work outputs and updates to
concerned person or authority according to industry practices.
17. Observe optimum boar to sow ratio following standard
monitoring scheme.
18. Monitor signs of pregnancy according to standards protocol.*
19. Perform pregnancy diagnosis according to standard
procedures.*
20. Perform periodic activities following work plan and breeding
schedules.*
21. Feed stocks based on industry standards and production
cycle.
22. Prepare production plan based on choice of enterprise.
23. Select non-performing breeders for culling based on industry
standards.
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CORE COMPETENCIES
Handle breeder
CAN I…? YES NO
24. Monitor changes in animal behavior following standard
procedures and GAHP.
25. Record and report production performance of breeders
according to enterprise protocol.*
I agree to undertake assessment in the knowledge that information gathered will

only be used for professional development purposes and can only be accessed by
concerned assessment personnel and my manager/supervisor.
________________________________ ________________________________
Candidate’s Name & Signature Date:
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Session Plan
Sector : AGRI-FISHERY SECTOR

Qualification Title : ANIMAL PRODUCTION (SWINE) NC II
Unit of Competency : HANDLE BREEDERS
Module Title : HANDLING BREEDERS
Learning Outcomes:
1. Perform breeding preparatory activities
2. Breed sow and gilt
3. Prepare and train boar for breeding
4. Monitor signs of pregnancy
5. Maintain and monitor animal health condition
6. Record Data
A. Introduction
This unit covers the knowledge, skills and attitudes required to select the genetically superior breeders and replacement
stocks, proper handling and feeding of boar, sows and gilts, providing care and monitoring the health of the breeders
B. Learning Activities
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LO. 1. Perform breeding preparatory activities
Learning Content Methods Presentation Practice Feedback Resources Time
 Different breeds of  Power point  Power point    Computer 2 hrs

swine Presentation Presentation of  LCD Projector
different breeds of  CBLM
swine (60mins)
 Modular self-  Read information  Answer self-  Compare your
paced sheet entitled check answer to
Different breeds of labeled 1.1- answer key 1.1-
swine labeled 1 (15mins) 1 (10mins)
Information sheet
1.1-1(20mins)
 Types of Breeding  Video  Watch video  Answer self-  Compare your  Computer 2 hrs
system presentation presentation check answer to  LCD Projector
regarding types of labeled 1.2- answer key 1.2-  Sound
breeding system 1 (15mins) 1 (10mins) system
(20mins)
 Power point  Power point  Answer self-  Compare your
presentation presentation on check answer to
types of breeding labeled 1.2- answer key 1.2-
system (45mins) 2 (15mins) 2 (10mins)
 Basic types of  Modular self -  Read information  Answer self-  Compare your  CBLM 2 hrs
medication and its paced sheet entitled Basic check answer to  Computing
computation Swine medication labeled 1.3- answer key 1.3- devices or
and stock dosage 1 1 (10mins) materials
labeled information (15mins)  Medicine
sheet 1.3-1(30mins)
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 Group discussion  Power point  Answer self-  Compare your
presentation and check answer to
group discussion labeled 1.3- answer key 1.3-
on the dosages of 2 2 (10mins)
swine medication (20mins)
and computations
(50mins)
 Preparation of  Modular self-  Read information  Answer self-  Compare answer  Medication 3 hrs
medicine paced sheet entitled check to answer key tool kit
Preparation of labeled 1.4- 1.4-1 (10mins) (syringes,
medicine labeled 1 needle,
1.4-1(30mins) (15mins) cotton,
 Demonstration  Demonstration of  Perform  Evaluate forceps,
preparation of Task sheet performance alcohol,
swine medicine labeled 1.4- using criteria medicine)
(15mins) 1(60mins) check list
labeled 1.4-1
 Selection of  Power point  Power point  Perform  Evaluate  Computer 3 hrs
superior breeder presentation Presentation on Task sheet performance  LCD Projector
and stock selection of superior labeled 1.5- using criteria  CBLM
replacement breed for stock 1 check list  Gestating Pen
replacement and labeled 1.5-1  Sow or Gilt
breeding
 Modular Self-  Read information  Answer  Compare your
paced sheet entitled Self-check answer to
characteristics of a entitled 1.5- answer key 1.5-
superior breed and 1 1 (10mins)
swine defects
labeled 1.5-1
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  Demonstration  Demonstration on  Perform  Evaluate 
heat detection and Task sheet performance
selection of superior labeled 1.5- using criteria
breed 2 check list
labeled 1.5-2
 Housing and  Modular self-  Read information  Answer  Compare your  CBLM 1 hrs
environment paced sheet entitled 1.6-1 Self-check answer to
preparation for (30mins) entitled 1.6- answer key 1.6-
selected breeders 1 1 (10mins)
(15mins)
Assessment Plan:
 Demonstration
 Oral questioning
 Written
Teacher’s Self- Reflection of the Session.
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SAMPLE
LEARNING
MATERIALS
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PRINTED MATERIALS
(CBLM)
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List of Competency
No. Unit of Competency Module Title Code
AFF621216
1. HANDLE BREEDERS Handling Breeders
HANDLE FARROWING Handling farrowing sows AFF621217

2.
SOWS AND SUCKLINGS and sucklings
AFF621218
3. RAISE WEANLINGS Raising weanlings
AFF621219
4. PRODUCE FINISHERS Producing finishers
MAINTAIN HEALTHY Maintaining healthy AFF621220

5.
ANIMAL ENVIRONMENT animal environment
APPLY BIO-SECURITY Applying Bio-Security AFF321302

6.
MEASURES measures
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MODULE CONTENT
UNIT OF COMPETENCY: HANDLE BREEDER
MODULE TITLE: HANDLING BREEDER
MODULE DESCRIPTION: This unit covers the knowledge, skills and

attitudes required to select the genetically superior
breeders and replacement stocks, proper handling
and feeding of boar, sows and gilts, providing care
and monitoring the health of the breeders.
NOMINAL DURATION: 36 hrs
QUALIFICATION LEVEL: NC2
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
 LO. 1. Perform breeding preparatory activities

 LO. 2. Breed sow and gilt
 LO. 3. Prepare and train boar for breeding
 LO. 4. Monitor signs of pregnancy
 LO. 5. Maintain and monitor animal health condition
 LO. 6. Record Data
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COMPETENCY-BASED LEARNING MATERIAL
Sector: AGRI-FISHERY SECTOR
Qualification Title: ANIMAL PRODUCTION (SWINE) NC2
Unit of Competency: HANDLE BREEDER
Module Title: HANDLING BREEDER
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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL:
LO1: Perform breeding preparatory activities
ASSESSMENT CRITERIA:
 Acclimatization of newly-arrived stocks is done following industries standard
as prescribed by veterinarian or an animal health technician.
 Animals are given routine medication as prescribed by veterinary.
 Suitable breeds are selected based on industry standards and choice of
enterprise.
 Breeder stocks are selected based on industry and enterprise standards
CONTENT:
 Different breeds of swine
 Types of Breeding system
 Basic types of medication and its computation
 Preparation of medicine
 Selection of superior breeder and stock replacement
 Housing and environment preparation for selected breeders
CONDITIONS:
The students/trainees must be provided with the following:
 Manuals
 Medication Kit
 References
 Boar
 Sow Dummy
 CBLM
 IT related and instructional video material.
 Computer and LCD Projector
 Gestating pen with sow or gilt
METHODOLOGIES:
 Lecture
 Pace learning
 Group Discussion
 Video presentation
 Demonstration
 Power point presentation
ASSESSMENT METHODS:
 Written
 Demonstration with oral questioning
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Learning Experiences
Learning Outcome #1
Perform breeding preparatory activities
Learning Activities Special Instructions

View Power point presentation of
different breeds of swine
The power point and video
presentations as well as the
Read information sheet entitled information sheets are provided to give
Different breeds of swine labeled theoretical background regarding the
Information sheet 1.1-1 given topics, make sure that you jot
Answer self-check labeled 1.1-1 down important details while viewing
or reading them.
Compare your answer to answer key
The self-check provided in each
1.1-1
session is intended to measure the
Watch video presentation regarding retention of the knowledge imparted in
types of breeding system each activity
Answer self-check labeled 1.2-1 In the case where in not all correct
answers is not achieved, you must go
back to reviewing the session until
Compare your answer to answer key
mastery is reached.
1.2-1
The task/job/operation sheet provided
Power point presentation on types of will guide you thru the development of
breeding system skill – related to the unit of
Answer self-check labeled 1.2-2 competency; only after mastery has
been demonstrated that you may
Compare your answer to answer key proceed to the next learning outcome.
1.2-2
Read information sheet entitled Basic

Swine medication and stock dosage
labeled information sheet 1.3-1
Answer self-check labeled 1.3-1
 Compare your answer to answer key

1.3-1
Power point presentation and group
discussion on the dosages of swine
medication
Answer self-check labeled 1.3-2
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1.3-2
 Read information sheet entitled
Preparation of medicine labeled 1.4-1
 Answer self-check labeled 1.4-1
 Compare answer to answer key 1.4-1
 Demonstration of preparation of swine

medicine
 Perform Task sheet labeled 1.4-1
 Evaluate performance using criteria

check list labeled 1.4-1
 Power point Presentation on selection
of superior breed for stock replacement
and breeding

 Read information sheet entitled
characteristics of a superior breed and
swine defects labeled 1.5-1
 Answer Self-check entitled 1.5-1

1.5-1
 Demonstration on heat detection and
selection of superior breed

 Read information sheet entitled 1.6-1
 Answer Self-check entitled 1.6-1

1.6-1

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Information Sheet 1.1-1
Different breeds of swine
Learning Objective:
After reading this information sheet, you must be able to:

1. Differentiate the common breeds.
2. Name a breed by physical appearance.
3. Identify certain breed and its purpose
This unit covers the knowledge, skills and attitudes required to differentiate the
breeds of swine to be encountered in locally and internationally which would help
you to be competent in determining the purpose of certain breed in a certain area
and what are the advantages and disadvantages of this breeds
Different Breeds of Swine
Landrace
Color White
Ears Large hanging, droopy, floppy
Type Meat/Breeding
Meat Ham and Loin
Origin Denmark
Characteristics  Long body
 Long face
Advantages  Good mothering abilities
 Prolific
 Heavy milker
 High post-weaning survival rate
Disadvantages  Weak legs
 Weak temperature change
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Largewhite / Yorksire
Color White
Ears Large erect, pointy
Type Meat/Breeding
Meat Lean
Origin England
Characteristics  Large body
 High quality meat
Advantages  Good mothering abilities
 Fast grower
 Large and strong litters
Disadvantages  Small litter size compared to landrace
Chester White
Color White
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Ears Medium size, partially droopy
Type Meat/Breeding
Meat Lean
Origin Chester County PA
Characteristics  Large body
Advantages  Great mothering abilities
 Durability
Disadvantages
Duroc Jershey
Color Red
Ears Medium partially droopy
Type Meat
Meat Lean
Origin USA
Characteristics  Large muscular body
 High carcass
Advantages  Good sire
 Durability
 Resistant to stress
 Strong legs
 Feed efficiency
Disadvantages  Weak mothering abilities
Hampshire
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Color Black with white bands
Ears Erect, pointy
Type Meat
Meat Lean, Minimal backfat and large loin eye
Origin USA
Characteristics  Large muscular body
 High carcass
Advantages  Good sire
 Durability
 Strong legs
Disadvantages
Berkshire
Color Black with 6 points (nose, tail and legs)

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Ears Erect, pointy
Type Meat
Meat Flavorful meat
Origin USA
Characteristics  Fast and efficient growth
Advantages  Durability
 Good sire
 Resistant to most disease
Disadvantages
Pietrain
Color Black and white

Ears Erect, pointy
Type Meat
Meat Lean and meaty ham
Origin Belgium
Characteristics  Medium sized body
Advantages  Feed efficiency
 High carcass quality
Disadvantages  Susceptible to stress
Spotted
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Color Black and white spotted
Ears Medium size droopy
Type Meat
Meat Lean and meaty ham
Origin USA
Characteristics  Medium sized body
Disadvantages  Susceptible to stress
Poland China
Color Black white on face and legs

Ears Medium partially droopy
Type Meat
Meat Lean
Origin USA
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Characteristics  Large and long sized body
Disadvantages
Phil. Native Pig
Color Black
Ears
Type Meat
Meat Flavorful meat
Origin Philippines
Characteristics  Small in size
Advantages  Organic

Disadvantages  Not feed efficient
Other known breed
Meishan Largeblack
Hereford Tamworth Mulesfoot
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Self – Check 1.1-1
Test I. Multiple Choice. Choose the correct answer from the given choices and
encircle the letter of the correct answer in your answer sheet.
1. Identify the breed in the picture

below
A. Duroc
B. Pietrain
C. Berkshire
D. Landrace

below
A. Duroc
B. Pietrain
C. Berkshire
D. Hereford

below
A. Duroc
B. Poland China
C. Hampshire
D. Landrace
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below
A. Landrace
B. Pietrain
C. Berkshire
D. Largewhite
5. Identify the breed in the picture E.

below
A. Hampshire
B. Tamsworth
C. Berkshire
D. Chesterwhite
6. Identify the breed in the picture below E.
A. Duroc
B. Pietrain
C. Berkshire
D. Landrace

below
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A. Hampshire
B. Pietrain
C. Berkshire
D. Poland China

below
A. Duroc
B. Pietrain
C. Berkshire
D. Phil. Native Pig

below
A. Duroc
B. Tamsworth
C. Berkshire
D. Landrace

below
A. Duroc
B. Hampshire
C. Berkshire
D. Poland China
11. Identify the breed in the picture E.

below
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A. Duroc
B. Pietrain
C. Berkshire
D. Hereford
Answer Key 1.1-1

1. D
2. A
3. B
4. D
5. D
6. B
7. A
8. D
9. B
10.C
11.D
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Self-Check 1.2-1
Identification: Identify the following

1. It is the multiplication of animals.
2. The mating of animals that belong to two distinct breeds.
3. This is the mating of closely related animals.
4. The mating of animals having blood connections but are not closely
related like cousins or uncle and niece.
5. This is a mating method wherein the boar is placed together with a
number of gilts or sow in a pen.
6. This breeding method requires the boar to actually serve the in-heat
sow/gilt.
7. This is the mating of a native pig with a purebred.
8. The semen of the boar is deposited into the gilt/sow by the use of artificial
penis or catheter.
9. It is the practice of bringing the boar to the in-heat sow/gilt or vice versa
for mating.
10. More sows can be served by the boar using A.I. the boar to sow ratio is
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Answer Key 1.2-1
1. Breeding
2. Crossbreeding
3. Inbreeding
4. Line breeding
5. Pen mating
6. Natural breeding
7. Up-grading
8. Artificial Insemination
9. Hand mating
10. 1:200
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Self-Check 1.2-2
Direction: Arrange the steps in collecting semen in their proper order. Write
a number before the procedure.
A. Once the boar is mounted and properly stimulated, draw the prepuce
with one hand and catch the pennies with the other.
B. Collect the semen in a thoroughly cleaned collecting cup covered with

clean cheese cloth
C. Tease the boar by allowing him to nudge the dummy for sometimes
and to mount and thrust its penis several times before proceeding with
semen collection.
D. Give the pennies a continuous rhythmic, pulsating pressure all

throughout the ejaculation
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Answer Key 1.2-2
1. E
2. C
3. A
4. D
5. B
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Basic Swine medication and stock dosage
Learning Objective:

1. Enumerate types of drugs used in swine
2. Identify proper dose and stock dose of drugs
3. Enumerate the different routes of administration
4. Differentiate the types of antibiotics
you to be competent in determining the different drugs to be used and the different
routes of administrations.
Diseases of breeder pigs
Disease Major Signs Treatment Prevention Remarks
Reduce feeding
Farrowing Reduces
Antibiotics prior to farrowing;
sickness Reduced milk number of
(I,W,F); ensure good
(mastitis, production; loss of pigs weaned
oxytocin; anti- hygiene in
metritis, appetite; higher per sow;
inflammatory farrowing crate;
agalactia - body temperature infection due
drugs reduce stress on
MMA) to bacteria
sows
Lameness Premature culling; Rarely effective Improve floor Regularly

reduced herd I design; control check breeder
fertility erysipelas; pigs for leg
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Disease Major Signs Treatment Prevention Remarks
prevent injuries;
reduce
lesions
conformation
defects
Antibiotics Cull affected

Vaginal (I,W,F); animals; improve Caused by
Reproductive tract
discharge antibiotic hygiene of mating bacteria and
infections
syndrome treatment of pens and dry-sow poor hygiene
boar's prepuce shed
Bladder Antibiotics Antibiotics Boars

Blood-stained
infection (I,W,F) Increase water transmit
urine Reluctance
(cystitis) Antibiotic intake; improve bacteria to
to stand; sudden
Kidney infection of hygiene in dry sow sows and gilts
death
infection boar's prepuce shed at mating
Stillborn or
weakborn pigs; Antibiotics Can also affect
Leptospirosis Vaccinate
abortion; returns (I,W,F) humans
to service
Can also
Abortions;
Antibiotics cause arthritis
Erysipelas reproductive Vaccinate
(I,W,F) and skin
failure
lesions
Feed twice or
Commonly
Gastric torsion three times per
seen when
(see intestinal Sudden death None day; do not
level of feeding
torsion ) overfeed hungry
is increased
pigs
Loss of appetite; Investigate feed,

vomiting; depraved fineness, crude
Antibiotics (I); Can occur in
Gastric ulcers appetite; blood in fibre and vitamin
wet feed pigs of any age
dung; sudden E/selenium;
death reduce stress
Endemic and
Mummification; epidemic
Porcine returns to service; forms of this
None Vaccinate
parvovirus stillborn and disease; fewer
weak-born piglets pigs sold per
sow a year
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Medicines used in the swine industry can be grouped into eight broad
areas:
 Antibiotics and antibacterial substances.

 Minerals, for example iron, vitamins and electrolytes.
 Sedatives and analgesics (painkillers).
 Parasecticides to treat mange, lice and worms.
 Vaccines and sera (and miscellaneous medicines).
 Hormones.
 Growth promoters and probiotics.
 Colostrum supplements.
For each individual medicament a manufacturers data sheet will be available,

which gives guidelines as to its use, specific precautions and any contra-
indications.
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Medicines can be administered to individual pigs or groups of pigs for
treatment or to prevent disease.
Individual treatments are usually given by mouth in the case of piglets, by

injection in older pigs and occasionally onto the skin or per vagina. In
outbreaks of disease, group treatments are carried out by in-feed medication,
injections or in the water. Treatment for mange or lice may involve the use of
sprays. Where medicines are used to prevent disease, they can be used in a
number of ways as illustrated in Fig.4-3. The most efficient and cost-effective
method of treatment is to administer medicines, either by injection or by
mouth, to the individual pig. Sick animals do not eat much, and contrary to
popular opinion, they do not drink much either. In outbreaks of disease
therefore the treatment of sick pigs in the feed or water is not medically
efficient. Furthermore in a group of pigs affected with pneumonia for example,
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it is unlikely that more than 20% of such animals have sufficient lesions to
require treatment and 80% of the group would therefore be treated
unnecessarily. This cost must be added to that of the sick 20%. However
group medication can be of value in preventing more disease developing. There
can be practical problems with treating large numbers of individual pigs.
Nevertheless, the response is much better.
Medicines are
administered in a
variety of ways
depending on the
type of medicine and
its availability. Some
medicines are toxic
by injection and may
only be available by
mouth, whereas others may be applied and absorbed through the skin. It
takes a period of time for any medicine to be absorbed into the system to
reach levels sufficient to have a therapeutic effect and then be excreted from
the body. The frequency of treatment is determined using this knowledge.
The following methods of administration are used in the pig :-
By injection - Intravenous, subcutaneous, intradermal and intramuscular.
Topical - The medicine is applied to the surface of the body. An example

would be the use of pour-on organophosphorus preparations or sprays for the
control of mange.
Oral - Most injectable antibiotics are also available for oral administration.
Via the Uterus - Pessaries (small slow-melting tablets) can be placed into the
uterus following interference at farrowing. Likewise, antibiotics can be
deposited into the anterior vagina in cases of infection.
Via the Rectum - This is not a normal method for administrations in the pig,
although in cases of meningitis associated with salt poisoning and water
deprivation, water can be dripped into the rectum to correct the imbalance.
(See chapter 15 Flutter valve)
The method of administration will be indicated on the label of the bottle, and
this should always be followed. For example, intravenous injections are used
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for anaesthesia, intradermal injections to test animals for tuberculosis, and
subcutaneous injections for certain types of antibiotics or some vaccines. The
most common route of injection however is intramuscular for antibiotics, iron
injections, and oil-based vaccines. Occasionally, injections might be given into
the joint for arthritis or into the mammary glands for mastitis.
Types of Antibiotics
Aminoglycosides
These antibiotics contain sugars and include:
 Apramycin (Apralan)
 Framycetin (Framomycin)
 Gentamicin (Pangram)
 Neomycin (Neobiotic)
 Spectinomycin (Spectam)
 Streptomycin (Devomycin)]
They are very active against gram-negative bacteria such as E. coli and are
used to treat piglet scours and to control bacteria in the digestive tract. They
are bactericidal and are poorly absorbed from the intestinal tract. The use of
streptomycin is banned in some countries.
Cephalosporins
Most of these medicines are poorly absorbed from the intestine and are
therefore given by injection. They include:
 Cephalexin (Ceporex)
 Ceftiofur (Excenel)
 Ceftiofur has a wide range of activity and is
an excellent medicine for the treatment of
respiratory disease.
Macrolides Pleuromutilins and Lincosamides
This group includes:
 Erythromycin (Erythrocin) - Lincosamide

 Tiamulin (Tiamutin) - Pleuromutilin
 Tilmicosin (Pulmotil) - Macrolide
 Tylosin (Tylan) - Macrolide
 Lincomycin (Lincocin) - Lincosamide
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 Valnemulin (Econor) - Pleuromutilin
They are mainly active against gram-positive bacteria and specifically act
against mycoplasma such as M. hyopneumoniae the cause of enzootic
pneumonia. Tiamulin, tylosin and lincomycin are active against Brachyspira
hyodysenteriae the cause of swine dysentery. Chloramphenicol is also a
member of this group but its use in food producing animals has been banned
in some countries. Tiamulin, tilmicosin, tylosin and lincomycin are
bacteriostatic.
Penicillins
There are three types:
1. Penicillin G. benzathine - This is not used

orally because it is destroyed in the
stomach. It is used only by injection and is
very active against gram-positive bacteria
including staphylococci, streptococci,
erysipelothrix and clostridia and some
activity against actinobacillus spp,
pasteurella haemophilus and leptospira. It
has a prolonged action. Penicillin G.
procaine - This is slowly released giving a
prolonged action.
2. Acid Resistant - Phenoxymethyl penicillin -
This is the oral form, it is absorbed from the
digestive system and not destroyed by
gastric juices.
3. Semi-synthetic - Ampicillin, amoxycillin,
cloxacillin - Ampicillin and amoxycillin have
a wide range of activity against gram-
positive and gram-negative bacteria.
Cloxacillin has good activity against gram
positive.
All the penicillins are bactericidal.
Quinolones
These medicines are new to veterinary medicine. Enrofloxacin (Baytril) is used

in pigs. They are very active against gram-positive and negative organisms and
thus of value in both respiratory and enteric disease.
Sulphonamides
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There are approximately thirty different ones available but the common
ones used in pigs are sulphadimidine (also called sulphamezathine) and
sulphadiazine. The former recycles in the environment via faeces and can be
responsible for tissue residue failures at slaughter particularly in the kidneys.
Sulphonamides are often combined with synthetic substances called
trimethoprim and baquiloprim. They are then termed potentiated
sulphonamides and have a wider spectrum of activity. Sulphonamides are
bacteriostatic but have a wide range of activity against both gram-positive and
gram-negative organisms and they are also active against chlamydia,
toxoplasma and coccidia spp.
Tetracyclines
These antibiotics are produced from streptomyces fungi and are widely
used in pig medicine. Tetracyclines include oxytetracycline (OTC) and
chlortetracycline (CTC). They have a wide range of activity against gram-
positive and gram-negative bacteria. They are bacteriostatic at low levels but
may become bactericidal at high doses and are used in respiratory diseases
and secondary bacterial infections. The common ones are OTC (terramycin)
and CTC (aureomycin).
Other Antibacterial Medicines
Dimetridazole (Emtryl) - This may be used either in feed or water. It acts

mainly on anaerobic bacteria and it used specifically in swine dysentery and
colitis.
Nitrofurans - These are mainly active against gram-negative organisms found

in the intestinal tract and are available for feed medication.
 Furazolidone (Neftin) - Available for in-feed

medication or oral use
 Furaltadone - Another nitrofuran used
against salmonella and E. coli infections by
water medication.
 Nifulidone - This is only available for water
medication.
They all may be bactericidal or bacteriostatic.
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Self-Check 1.3-1
Enumeration: Enumerate the following.
1. Enumerate the 8 different classification of medicine under the swine

industry.
2. Enumerate the 5 different routes of drug administration to swine.
3. Enumerate the 7 major types of antibiotics in the swine industry.
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Answer Key 1.3-1
1) 8 Medicines
a) Antibiotics
b) Minerals
c) Sedatives and analgesics
d) Parasecticides
e) Vaccines and sera
f) Hormones
g) Growth promoters and probiotics
h) Colostrum supplements
2) 5 routes of administration
a) Injection
b) Topical
c) Oral
d) Via uterus
e) Via rectum
3) 7 types of antibiotics
a) Aminoglycosides
b) Cephalosporins
c) Macrolides pleuromutilins and lincosamides
d) Penicillins
e) Quinolones
f) Sulphonamides
g) Tetracyclines
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Self-Check 1.3-2
Problem Solving: Compute the following.
1) A 180kg sow is scheduled for an antibiotic administration given the drug
oxytetracycline with a dose of 1ml/10kg bw. how many ml would you
administer?
2) A 120kg gilt is scheduled for a vitamin administration given the drug
Vitamins E branded Norvit with a dose of 1ml/33kg bw. how many ml
would you administer?
3) You need to administer 2 ampules of hormonal drug to a gilt with the
dose given 1ml/20kg /ampules. What should be the average weight of
the swine?
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Answer Key 1.3-2
1) 18 ml
2) 3.6 ml
3) 80 kgs
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Injection Reference for Swine
Learning Objective:

1. Differentiate the types of injection on swine.
2. Enumerate the different types of needle gauges and its purpose.
3. Perform the different techniques and guidelines on injections.
you to be competent in determining the proper methods used in injection and
different types of needle gauges and techniques used in administration of drugs
Subcutaneous (SQ): Deposits the Drug Under the Skin
 Inject only into clean, dry areas.

 Use the loose flaps of skin in the flank and elbow of small pigs.
 Use the loose skin behind the ear of sows.
 Slide needle under the skin away from the site of skin puncture before depositing
the compound.
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Intramuscular (IM): Deposits the Drug into the Muscle
 Use a spot on the neck just behind and below the ear.
 The neck area should be used for IM injections. (See area outlined in figure to the
right.)
 Damage to the ham or loin can result in condemnation of the meat cut.
 Use proper needle size to ensure medication is deposited in the muscle
Intraperitoneal (IP)
Should be used only upon veterinary instruction and guidance as serious injury to
abdominal organs can occur.
Correct Injection Techniques
 Ensure proper restraint of the animal prior toinjection.

 Ensure proper syringe adjustment.
 Ensure proper needle placement onto the syringe.
 Prevent swelling and/or abscessation at the injection site by:
1. Using sterile needles.
2. Injecting only into clean and dry areas.
3. Preventing contamination—don’t use the same needle to inject pigs and remove
product from multidose vials.
Consult with your veterinarian about potential adverse drug and vaccine reactions.
Needle Usage Guidelines
1. Correct needle use is not an option – it is a necessity.

2. Change the needle regularly.
 A sharp needle minimizes tissue damage.

 A sharp needle assists in delivering the product into the right site in the muscle or
under the skin.
 To protect yourself and others, safely remove and properly dispose of used needles.
 Promptly get medical attention if accidental self-injection occurs.
3. Under normal use, a needle shaft will not break but
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 If a needle bends during use, discard it.
 Never use a needle that has been bent and restraightened.
4. If a needle breaks and you can’t retrieve it, mark or identify the pig.
 Check with your packer about their policy for identifying and handling a pig that
may have a physical hazard like a broken needle in its muscle.
Keep Accurate Records
Accurate records are essential to using animal health products like antibiotics
correctly and judiciously. Judicious Use Guidelines (JUGs) and the PORK QUALITY
ASSURANCETM Program say written records of all treatments should:
 Be kept for at least 12 months following the marketing of the medicated animal
 Be used to evaluate the success of a treatment regimen and should include:
1. identity of the animal(s) medicated
2. date(s) of treatment
3. name of medication administered
4. who administered the medication
5. amount of medication administered
6. withdrawal time prior to slaughter
7. name of the veterinarian giving directions, if use is other than what is indicated on
the label
Intramuscular Injection Gauge Length Baby Pigs 18 or 20 5/8”or 1/2” Nursery 16

or 18 3/4”or 5/8” Finisher 16 1” Breeding Stock (depends on back-fat depth and
method of restraint) 14 or 16 1” or 11/2” Subcutaneous Injection Length Nursery
1/2” Finisher 3/4” Sows 1”
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Self-Check 1.4-1
Enumeration: Enumerate the following:
1) 3 different type of administration of drugs

2) 4 correct techniques of injecting drugs
3) 4 guidelines in needles usage
Answer Key 1.4-1
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1) 3 routes of administration
a) Subcutaneous (SQ)
b) Intramuscular (IM)
c) Intraperitoneal (IP)
2) 4 techniques
a) Ensure proper restraint of the animal prior to injection.
b) Ensure proper syringe adjustment.
c) Ensure proper needle placement onto the syringe.
d) Prevent swelling and/or abscessation at the injection site
3) 4 guidelines in needle usage
a) Correct needle use is not an option – it is a necessity
b) Change the needle regularly
c) Under normal use, a needle shaft will not break
d) If a needle breaks and you can’t retrieve it, mark or identify the pig
Task sheet labeled 1.4-1

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TASK SHEET 1.4-1
Title: Preparation of medication for swine
Performance Objective: In this activity the trainee must be able to prepare a

medication in a certain time limit aseptically
Supplies/Materials : Medication Kit (Syringes, Needles, Cotton, Alcohol)
Equipment : n/a
Steps/Procedure:
1. Check and compute the medication needed to be administer to the
sow.
2. Check the medicine expiry date and packaging.
3. Prepare the corresponding syringe and needle to be used.
4. Sterilized the equipment to be used (if needed).
5. Clean the top part of the medicine bottle with cotton balls or sterile
cloth.
6. With the prepared syringe and needle aspirate air before extracting the
medicine. (note not applicable to pressurized medicine bottle)
7. Insert the syringe to the medicine bottle and introduce the air to the
bottle and aspirate the computed amount. (note not applicable to
pressurized medicine bottle)
8. Record date and medication on specific recording material.
Assessment Method:
Demonstration with oral questioning
Performance Criteria checklist labeled 1.4-1

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Trainee’s Name: ___________________ Date: ________________
CRITERIA YES NO
Did you
1. Properly used the PPE
2. Perform proper OHS checks
3. Prepare a sterile work area
4. Disposed properly the waste materials.
5. Perform proper documentation
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Task sheet labeled 1.5-1
TASK SHEET 1.5-1
Title: Selection of superior breed for breeding and stock replacement
Performance Objective: In this activity the trainee must be able to select

superior breed for breeding and stock replacement
Supplies/Materials : Gestating pen, Gilt, Boar
Equipment : Weighting Scale
Steps/Procedure:
1. Assessment of the swine medical and lineage documents.
2. Choose a gilt or boar to be evaluated.
3. Weight the gilt or boar.
4. Check the documentation of the gilt or boar performance.
5. Conduct an ocular inspection to search for physical defect.
6. Examine the boar or gilt for characteristics of superior breeding.
7. For Boar, Collect semen for evaluation
8. For Gilt, perform thorough examination for superior breeder.
9. Relocate selected breeder designated pen.
Assessment Method:
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CRITERIA YES NO
Did you
2. Observe OHS checks
4. Disinfect and clean the swine for examination
5. Observe proper transfer of animal based on farm

regulation.
6. Observe proper use of equipment
7. Maintain farm regulation on conducting examinations
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Characteristics of Good Breeder and defects of swine
Learning Objective:

1. Enumerate the different good characteristic of a superior breeder
2. Enumerate defects on swine
3. Identify the signs of heat in gilt and sow
This unit covers the knowledge, skills and attitudes required to differentiate the breeds
of swine to be encountered in locally and internationally which would help you to be
competent in determining the purpose of certain breed in a certain area and what are the
advantages and disadvantages of this breeds
Characteristics of a good breeder
There is no best breed of pigs to raise. Each breed has their own strengths and
weaknesses. Therefore, there is an ideal breed for a certain purpose. Selecting a breed to
raise is one of the managerial activities of the swine raiser. Good breeds when fed with
nutritious feeds and manage well, ensure maximum productivity.
Here are some guidelines for beginners in selecting the breed/breeder to raise.
1. Availability of breeding stock. Availability of the breed is the limiting factor.

Even if a breed is excellent or superior, if there’s no available breeding stocks in the
locality or in nearby places, the choice breed is discontinued.
2. Prolificacy. This refers to the ability of the animal to reproduce. A good or
superior sow must be able to produce an average of 10-12 piglets per farrowing. A sow
is sad to be prolific if she will farrow 10-12 piglets which are healthy, vigorous, and
uniform in size at weaning time.
3. Growth ability or feed efficiency. This refers to the ability of the animal to
convert the feeds to attain the market weight of 90 kg at the earliest
possible time. He feed efficiency of a superior breed is 2.6. This means
that for every 2.6 kg of feed consumed, a pig should produce a
kilogram of pork. The average daily gain in weight should be 0.8 kg.
4. Temperament and disposition. A good sow is one that is quiet, motherly, and
produces enough milk for her piglets. She does not bite her piglets or
the caretaker, although it is instinctive for a sow to protect her young
against predators.
5. Carcass quality and market demand. Carcass refers to the whole meat of the
animal when slaughtered. When selecting a breed, consider the
demand in the market. If the demand is more for fatty meat, select
breeds under the lard type. But if the consumer prefers fleshy meat,
select breeds of the bacon type.
6. Nicking ability. This refers to the ability of the animal to eat all the feeds inside
the feeding trough or feeds scattered on the floor.
7. Resistance to disease. Select a breed that is resistant to diseases and
parasites. Resistant breeds require less attention. When given proper
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care and management, resistant breeds grow faster compared to
breeds that require complicated housing and feeding.
8. Feeds available. Consider all the availability of feeds in the market. If the
supply of quality feeds in the market is continuous, exotic or
improved breeds are more profitable to raise.
9. Personal preference. This refers to the likes and dislikes of an individual. The
choices of a breed is very subjective and relative to the individual who
will engage in the project.
10. Efficient use of feeds. Some breeds are more efficient in converting
feeds into pork.
Selecting breeding gilt is important since it contributes half the quality of the herd.
Areas to be considered while selecting breeding gilt:
1. Gilts selected to have at least 12 teats so as to accommodate a large litter

2. Gilts to be selected from sows, which mean 9-10 or more piglets per litter
and are unknown to be good mothers and first farrowing at one year of
age and farrowing interval of seven month
3. Select breeding gilts at weaning period, further selection should be done
5-6 months of age.
4. Select fast growing weaners. These will likely consume less feed per nit
live weight gain. Thus less costly to keep.
5. The selected gilts should have good body confirmation i.e strong legs,
sound feet etc
6. Gilt should not select for breeding purposes having supernumerary and
inverted teats, and fat deposited at the base of the teats
7. Gilt must be at least 8 months old at first service
Age of breed gilts: 8 months

Weight of breed gilts: 100-120kg
Length of heat period: 2-3 days
Best time to breed in heat period: Gilts -first day and sows-second day
Number of services per sow: 2 services at an interval of 12-14 hours
Period of oestrous cycle: 18-24 days (Average 21 days)
Occurrence of heat after weaning: 2-10 days
Gestation period: 114 days
Selecting Breeding Gilt: Selection of Breeding Boar;

It is extremely important to select good boar since it contributes half the quality of
the herd. Areas to be considered while selecting breeding boar:
1. Boar to have sound feet with good full hams, uniform curve at the back
and of good length
2. Boar to have at least 12 nicely placed rudimentary teats so as to pass
3. Boar to be selected from sows, which wean 8-10 or more piglets per litter
and are known to be good mothers
4. Boar to be selected from the herd which is having normal sex organs,
active, healthy and strong
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5. Selection to be done before castration i.e at 4 weeks. Select biggest from
the litter
6. Boar must be at least 8 months old at first service
Selecting Breeding Gilt: Heat detection-Commons signs of heat:

1st stage: Early heat signs
1. General restlesness
2. Vulva turns red and is swollen
3. White mucus discharge
2nd stage: Service period signs
1. Real oestrus lasts for 40-6- hours
2. Vulva becomes less red and swollen
3. Slimy mucus discharge
4. Tendency to mount and be mounted by others
5. The sow or gilt will stand still when pressure is applied to her back (can
accept a mans weight sitting on her). Thus the right stage to send her to
the boar
3rd stage: post oestrus-period signs
1. The sow/gilt will not stand still when pressure is applied on her back
2. The swelling of the vulva disappears
Selecting Breeding Gilt: How to induce heat- recommended practices;

After farrowing, a sow may be slow to come into heat. Here are a few methods to
induce heat:
1. Gently stroke the sow’s vagina with a freshly cut papaya stalk every
morning for 3-5 days
2. Spray the sow’s pen with boar urine every morning 3-5 days
3. Grind 1kg of fresh or dried lotus(semen nelumbinis) seeds. Mix with 20kg
of dry feed. Feed to the sow twice a day for 5-7 days
4. Bring the sow to the boar, or place the sow in a pen next to the boar
5. Put the sow with the boar for a short period everyday when the heat is
expected
6. Always take the sow to the boar. This is less upsetting for him
7. Put the sow and boar together just before feeding
8. During her 24-hour pick heat period allow the boar to serve twice, with
an interval of about 12-14 hour intervals between services. Do not mate
animals during the hot time of the day.
9. If the sow doesn’t conceive, she will return on heat again, in about 3
weeks time.
10. Ten days before serving, give the sow 1-2kg of feed per day. Continue
this for one week after service
11. During the last month of pregnancy, give 0.5kg extra feed per day but
decrease this gradually one week before farrowing. provide plenty of water
to help prevent congested gut during farrowing.
12. Each boar should be kept in its own pen to avoid fighting. For mating,
the sow is taken to the boar
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Selecting Breeding Gilt: Stimulating regular heat:
1. Remove the sow from the piglets early(at 4-6 weeks of age) and all at once
2. Take the sow to a house with dry sows
3. Put the sow close to a boar, in a way that makes direct contact (hear, see,
smell) possible
4. The sow should not be given any feed on the day of weaning
5. The next day feed about 4kg/day. This is called flushing and should be
done for a maximum of 10 days or until the service takes place.
6. Put the sows in groups (stress stimulates heat)
7. If there are heat problems, change the type of feed for a few days.
8. Maintain a good climate; see to it that there is sufficient light in the house
Selecting Breeding Gilt: When sow is in gestation:

1. After 21 days of serving she does not show heat signs
2. Echo scan pregnancy detection 23-35 days, positive results
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Self-Check 1.5-1
I. Identifcation: Identify the followings
1. This refers to the ability of the animal to

reproduce.
2. Refers to the ability of the animal to eat all the
feeds inside the feeding trough or floor
3. Refers to as such even if a breed is excellent or
superior, if there’s no available breeding stocks
in the locality or in nearby places
4. This refers to the ability of the animal to convert
the feeds to attain the market weight of 90 kg at
the earliest possible time
5. This refers to the likes and dislikes of an
individual
II. Fill in the blanks
Age of breed gilts: ________________________

Weight of breed gilts: ______________________
Length of heat period: _______________________
Best time to breed in heat period: __________________________________
Period of oestrous cycle: _____________________________________
Gestation period: ____________________________________
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Answer Key 1.5-1
I. Identification
a. Prolificacy
b. Nicking ability
c. Availability of breeding stocks
d. Feed efficiency
e. Personal preference
II. Fill in the blanks
a. 8 months
b. 100-120kg
c. 2-3 days
d. Gilts -first day and sows-second day
e. 18-24 days (Average 21 days)
f. 114 days
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TASK SHEET 1.5-2
TASK SHEET 1.5-2
Title: Selection of superior breed for breeding and stock replacement
Performance Objective: In this activity the trainee must be able to enumerate and
observe the different signs of heat in a gilt or sow
Supplies/Materials : Gestating pen, Gilt, Sow
Equipment : n/a
Steps/Procedure:
1. Clean the swine to be assessed
2. Place it in a pen or observational pen with a good lighting system.
3. Review the documents on the history of the swine.
4. Observe signs of heat.
5. Perform heat detection methods for confirmation.
6. Record all your observation
Assessment Method:

CRITERIA YES NO
Did you
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Self-Check 1.6-1
Answer 1.6-1
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POWERPOINT
PRESENTATION
ORIENTATION
(FLS)
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SAMPLE INSTITUTIONAL
ASSESSMENT TOOLS
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Evidence Plan
Competency Animal Production (Swine) NC2

standard:
Unit of Handle Breeder

competency:
Ways in which evidence will be collected:
Third party Report

Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the trainee…
1. Isolate newly arrived stocks in quarantine

pens and observe for a period prescribed by
veterinary
2. Give standard vaccines and medication for
animals.
3. Acclimatize animals through vaccination
depending in areas of the disease outbreak.*
4. Select female stock based on industry
standards and choice of enterprise.
5. Select male stock based on industry
standards, breeding objective and choice of
enterprise.
6. Perform boar semen evaluation based on
industry standards
7. Monitor signs of heat based on standards
protocol.*
8. Perform heat detection techniques following
established protocol.*
9. Breed sows/gilts using standard breeding
procedures.*
10. Select breeding system based on
choice of enterprise.
11. Train boar to mount a female or a
dummy sow.
12. Prescribe vaccines and medications
given to boar.
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13.Determine ideal weight and age according to
industry standards.
14. Prepare and submit report on work
outputs and updates to concerned person or
authority according to industry practices.
15. Observe optimum boar to sow ratio
following standard monitoring scheme.
16. Monitor signs of pregnancy according
to standards protocol.*
17. Perform pregnancy diagnosis
according to standard procedures.*
18. Perform periodic activities following
work plan and breeding schedules.*
19. Feed stocks based on industry
standards and production cycle.
20. Prepare production plan based on
choice of enterprise.
21.Select non-performing breeders for culling
based on industry standards.
22.Monitor changes in animal behavior following
standard procedures and GAHP.
Record and report production performance of
breeders according to enterprise protocol.*
Objectives/Content Knowledge Comprehension Application # of items/%
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area/Topics of test
Identifies and differentiate

6 4 0 10
breeds of swine
Enumerates and identifies

2 3 5
types of breeding system
Identifies different types of

medication and its 15 5 20
specific computation
Prepare medication 3 2 5
Select superior breed 3 3 6
Prepare swine for

4 3 3 10
optimum breeding status
TOTAL 61
TABLE OF SPECIFICATION
Written Test
TEST I
Multiple Choice: Place the letter of the correct answer

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1) This breed does not make a good maternal sire. Its Litter size is lower than that
of other breeds.
A. Duroc
B. Hampshire
C. Pietrain
D. Poland China
2) This type of breed is distinctively marked by a white belt circling the body at
the front legs.
A. Berkshire
B. Chester White
C. Hampshire
D. Poland China
3) This hog is usually black, but some are spotted with white. Their ears are
lopped.
A. Chester White
B. Landrace
C. Pietrain
D. Poland China
4) This hog is black in color with white points on its legs, face and tail.
A. Berkshire
B. Chester White
C. Large white
D. Pietrain
5) This is the most durable of the white breeds, and obviously, they are white.
Their ears are lopped.
A. Chester White
B. Duroc
C. Landrace
D. Poland China
6) This type of breed is black with white points; the feet, the tail and face.
A. Hampshire
B. Large White
C. Pietrain
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D. Poland China
7) They are a large-framed, late-maturing type and have a long middle and light
shoulders.
A. Chester White
B. Landrace
C. Large white
D. Pietrain
8) They are droopy eared pig with a long middle, light forequarters, and excellent
ham development.
A. Chester White
B. Duroc
C. Landrace
D. Large white
9) This breed is often referred to as “the mother breed” because of their extreme
hardiness, good mothering ability and prolificacy.
A. Duroc
B. Pietrain
C. Tamworth
D. Yorkshire
10) This pig is either black or black withwhite belly and have low feed
conversion ratio.
A. Hampshire
B. Landrace
C. Pietrain
D. Philippine Native
TEST II
Multiple Choice: Place the letter of the correct answer
Select the letter of the best answer to each question. Write only the letter of your
answer in a separate sheet.
1. This relates to the pig’s ability to have large litter size

a. body strength c. productivity
b. carcass quality d. prolificacy
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2. This relates to reproductive longevity of breeder
3. It is dictated by the drive of the consumer as type of meat they want.
4. Pig’s back indicates strength to carry its own body. The breeder’s back must
a. slightly arched c. moderately arched
b. perfectly arched d. considerately arched
5. Narrow and too much swaying of pig’s back indicates
a. strength c. endurance
b. weakness d. productivity
6. Strong legs influence productive longevity of a breeder. It must have
a. knocked-knee c. stand squarely
b. cow-hocked d. bow-legged
7. The minimum number of functional teats that a breeder should have is
a. 16 c. 12
b. 14 d. 10
8. The method of selecting breeder that relies heavily on ancestry records
a. pedigree evaluation c. individual performance
b. selection index d. body conformation
9. The method a breeder is evaluated for traits that can be measured directly on
them
10. This method considers many traits along with their heritability, phenotypic and
genotypic correlation
TEST III
Identifcation: Identify the followings
1. This refers to the ability of the animal to

reproduce.
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2. Refers to the ability of the animal to eat all the
feeds inside the feeding trough or floor
3. Refers to as such even if a breed is excellent or
superior, if there’s no available breeding stocks
in the locality or in nearby places
4. This refers to the ability of the animal to convert
the feeds to attain the market weight of 90 kg at
the earliest possible time
5. This refers to the likes and dislikes of an
individual
1. Fill in the blanks
Age of breed gilts: ________________________

Weight of breed gilts: ______________________
Length of heat period: _______________________
Best time to breed in heat period: __________________________________
Period of oestrous cycle: _____________________________________
Gestation period: ____________________________________
TEST IV
Enumeration: Enumerate the following.
4. Enumerate the 8 different classification of medicine under the swine

industry.
5. Enumerate the 5 different routes of drug administration to swine.
6. Enumerate the 7 major types of antibiotics in the swine industry.
TEST V
TRUE or FALSE: Write True if the statement is correct and False if the statement is
wrong.
________ 1. A good boar contributes half of the genetic make- up of the whole herd.
________ 2. Fertility check is not a pre-requisite for a boar to undergo before first service.
________3. The boar must be at least 8 months old before it is used for the first time.
________ 4. Boar with low sex drive must be replaced.
________ 5. A gilt is used to train a boar.
________6. Boars must be replaced every 2 years.
________7. Boar should work in a pen familiar to him.
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_________ 8. An 18 months old boar may be used for breeding in an interval of one day
_________ 9. If artificial insemination will be used, then a young boar can be used for 50
sows.
_________10. A 12 months old boar can serve a sow every day.
Answer Key for Written Test
Test I
1. A
2. C
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3. D
4. A
5. A
6. D
7. C
8. D
9. D
10. D
Test II
1. C
2. A
3. B
4. A
5. B
6. C
7. C
8. A
9. C
10. A
Test III
g. Prolificacy
h. Nicking ability
i. Availability of breeding stocks
j. Feed efficiency
k. Personal preference
Test IV
a. 8 months
b. 100-120kg
c. 2-3 days
d. Gilts -first day and sows-second day
e. 18-24 days (Average 21 days)
f. 114 days
8 Medicines
a. Antibiotics
b. Minerals
c. Sedatives and analgesics
d. Parasecticides
e. Vaccines and sera
f. Hormones
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g. Growth promoters and probiotics
h. Colostrum supplements
5 routes of administration
a. Injection
b. Topical
c. Oral
d. Via uterus
e. Via rectum
7 types of antibiotics
a. Aminoglycosides
b. Cephalosporins
c. Macrolides pleuromutilins and lincosamides
d. Penicillins
e. Quinolones
f. Sulphonamides
g. Tetracyclines
TEST V
1. True
2. False
3. True
4. True
5. False
6. True
7. True
8. True
9. True
10. False
Performance Test
Specific Instruction for the Candidate
Date Developed:
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Qualification Animal Production (Swine) NC2
Unit of Competency Handle Breeder
General Instruction:
Given the needed tools, materials and equipment, you are to demonstrate the proper
selection of the superior breed
Specific Instruction:
1. Use production record to show the performance of the swine
2. Select from a large and healthy litter of at least eight piglets at weaning.
3. Select boar that have twelve or more well-developed, well-spaced teats, equally
distributed on each side.
4. Select sow with well-balanced and sound footed visible by its free and active
movement when walking
5. Select boar without physical and hereditary defects like hernia,
cryptorchidism, inverted teats,
6. Select swine at two to three months of age.
7. Select swine with well-defined sex characteristics
PERFORMANCE CRITERIA CHECKLIST
Trainees Name: _____________________________ Date: ____________
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CRITERIA YES NO
Did you….
5. Observe proper waste disposal
6. Observe strict biosecurity
7. Obey farm regulation and guidlines
Comments / Suggestion:
Trainer: ____________________________ Date: ___________________
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Demonstration Checklist with Oral Questioning
Candidates Name:
Instructor Name:
Unit of Competency: Handle Breeder
Qualification: Animal Production SWINE NC2
Date of Evaluation
Time of Evaluation
Instructions for demonstration

Given a sow or gilt demonstrate on proper selection for superior breed for breeding and
stock replacement.
Materials and equipment  Tools and equipment

Weighing Scale
Sow or Gilt  Work Area
Gestating Pen

During the demonstration of skills, the candidate: YES NO N/A
1. Weighed the swine properly with accordance to farm regulation
2. Clean the sow or gilt to be observe
3. Identify good characteristic for superior breeding
4. Check defects of the swine
5. Read the history of the sow or gilt
6. Document all findings
7.
QUESTIONING TOOLS
QUESTIONING TOOL
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Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Extension/Reflection Questions Yes No
1. What are the different characteristic of a superior breed  
2. What are the physical defect on swine  
3. What breed and lineage of the swine being assess  
 
Safety Questions
4. What would you to protect yourself from bacterias and virus  
5. What are the different bio-security measure  
6. Where will you place the sow during inspection  
 
Contingency Questions
7. What would you do if the sow or gilt is in stress  
8. How would you calm a stress sow or gilt  
 
Job Role/Environment Questions  
9. Where will you dispose of waste materials after assessment  
10. How will you maintain clean and healthy environment after  
inspection
The candidate’s underpinning knowledge
 Satisfactory  Not Satisfactory
was:
Answer Key for the Questioning Tool
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ACCEPTABLE ANSWER
Extension/Reflection Questions
Good mothering abilities, 12-14 teats, Large Vulva, Strong Legs
Foot defects, Udder defect, and Leg Defects
GP, F1 Largewhit, Landrace, Chesterwhite
Safety Questions
Make use of PPE and disinfectants
Foot baths and reverse pressure
Gestating pen or observational pen
Leave the sow alone in the pen till it calm dow
Cover its eyes or inject anti stress drug
Job Role/Environment Questions

9. Proper container for recyclable and biodegradable
10. By follow 5s
Rules and Regulations

11. Obey farm regulation and guidelines
Inventory of Training Resources
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Resources for presenting instruction
 Print Resources As per TR As per Remarks

Inventory
 Non Print Resources As per TR As per Remarks

Inventory
10 pcs. 5 pcs
Resources for Skills practice of Competency #1 ______________________________
 Supplies and Materials As per TR As per Remarks

Inventory
 Tools As per TR As per Remarks

Inventory
12 11 For
purchase 1
unit
 Equipment As per TR As per Remarks

Inventory
100 99 For repair 1

unit
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Note: In the remarks section, remarks may include for repair, for replenishment, for
reproduction, for maintenance etc.
EVIDENCE OF CURRENT COMPETENCIES ACQUIRED RELATED TO JOB /

OCCUPATIONS
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
Prepare and produce Demonstration Evaluate performance using

pastry products criteria checklist
Prepare and present Training certificate Evaluate the authenticity and

gateaux, tortes and validity of the certificate
cakes
Date Developed:
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SUMMARY OF CURRENT COMPETENCIES VERSUS REQUIRED COMPETENCIES
Date Developed:
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Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the evidences of
current competencies (Form 1.2), the Trainer will be able to identify what the training
needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies versus Required Competencies

(Sample)
Required Units of Current Competencies Training

Competency/Learning Gaps/Requirements
Outcomes based on CBC
1. Prepare and produce bakery products

1.1 Prepare bakery products 1.1 Prepare bakery
products
1.2 Decorate and present 1.2 Decorate and

bakery products present bakery
products
1.3 Store bakery products 1.3 Store bakery

products
2. Prepare and produce pastry products

2.1 Prepare pastry products 2.1 Prepare pastry
products

pastry products present pastry
products
2.3 Store pastry products 2.3 Store pastry

products
3.
Date Developed:
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\
4.
ACCEPTABLE ANSWER
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Answer Key for the Questioning Tool
Extensions/Reflection Questions:
Safety Questions
Job Role/Environment Questions

Rules and Regulations
Date Developed:
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Inventory of Training Resources
Resources for presenting instruction
 Print Resources As per TR As per Remarks

Inventory
 Non Print Resources As per TR As per Remarks

Inventory
10 pcs. 5 pcs
Resources for Skills practice of Competency #1 ______________________________
 Supplies and Materials As per TR As per Remarks

Inventory
 Tools As per TR As per Remarks

Inventory
12 11 For
purchase 1
unit
 Equipment As per TR As per Remarks

Inventory
100 99 For repair 1

unit
Date Developed:
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Note: In the remarks section, remarks may include for repair, for replenishment, for
reproduction, for maintenance etc.
Supervise
Work-Based
Learning
Date Developed:
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SELF-ASSESSMENT
CHECK
BASIC COMPETENCIES
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CAN I…? YES NO
1. Participate in workplace communication
1.1.1 Obtain and convey workplace information
1.1.2 Participate in workplace meetings and discussions
1.1.4 Complete relevant work-related documents
2. Work in a team environment
2.1.1 Describe team role and scope
2.1.2 Identify own role and responsibility within team
2.1.3 Work as a team member
3. Practice career professionalism
3.1.1 Integrate personal objectives with organizational goals
3.1.2 Set and meet work priorities
3.1.3 Maintain professional growth and development
4. Practice occupational health and safety procedures
4.1.1 Identify hazards and risks
4.1.2 Evaluate hazards and risks
4.1.3 Control hazards and risks
4.1.4 Maintain occupational health and safety (OHS)

awareness
COMMON COMPETENCIES
CAN I…? YES NO
1. Apply safety measure is farm operation
1.1.1 Determine areas of concern for safety measures
1.1.2 Apply appropriate safety measures
1.1.4 Safekeep/dispose tools, materials and outfit
2. Use farm tools and equipments
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COMMON COMPETENCIES
CAN I…? YES NO
2.1.1 Select and use farm tools

2.1.2 Select and operate farm equipment
2.1.3 Perform preventive maintenance
3. Perform estimation and basic calculation
3.1.1 Perform estimation
3.1.2 Perform basic workplace calculation
4. Process farm waste
4.1.1 Collect farm wastes
4.1.2 Identify and segregate wastes
4.1.3 Treat and process farm wastes
4.1.4 Perform housekeeping
CORE COMPETENCIES
Handle breeder
CAN I…? YES NO
26. Isolate newly arrived stocks in quarantine pens and observe for a
period prescribed by veterinary
27. Give standard vaccines and medication for animals.
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CORE COMPETENCIES
Handle breeder
CAN I…? YES NO
28. Acclimatize animals through vaccination depending in areas of the
disease outbreak.*
29. Select suitable breed based on industry standards and choice of
enterprise.*
30.
31. Select female stock based on industry standards and choice of
enterprise.
32. Select male stock based on industry standards, breeding objective
and choice of enterprise.
33. Perform boar semen evaluation based on industry standards
34. Monitor signs of heat based on standards protocol.*
35. Perform heat detection techniques following established protocol.*
36. Breed sows/gilts using standard breeding procedures.*
37. Select breeding system based on choice of enterprise.
38. Train boar to mount a female or a dummy sow.
39. Prescribe vaccines and medications given to boar.
40. Determine ideal weight and age according to industry standards.
41. Prepare and submit report on work outputs and updates to
concerned person or authority according to industry practices.
42. Observe optimum boar to sow ratio following standard monitoring
scheme.
43. Monitor signs of pregnancy according to standards protocol.*
44. Perform pregnancy diagnosis according to standard procedures.*
45. Perform periodic activities following work plan and breeding
schedules.*
46. Feed stocks based on industry standards and production cycle.
47. Prepare production plan based on choice of enterprise.
48. Select non-performing breeders for culling based on industry
standards.
49. Monitor changes in animal behavior following standard procedures
and GAHP.
50. Record and report production performance of breeders according to
enterprise protocol.*
I agree to undertake assessment in the knowledge that information gathered will only be
used for professional development purposes and can only be accessed by concerned
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CORE COMPETENCIES
Handle breeder
CAN I…? YES NO
assessment personnel and my manager/supervisor.
________________________________ ________________________________
Candidate’s Name & Signature Date:
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.
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BASIC COMPETENCIES
CAN I…? YES NO
Participate in workplace communication
/
Obtain and convey workplace information
Complete relevant work related documents /
Participate in workplace meeting and discussion
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COMMON COMPETENCIES
CAN I…? YES NO
Participate in workplace communication

Complete relevant work related documents
Participate in workplace meeting and discussion
Date Developed:
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CORE COMPETENCIES
CAN I…? YES NO
Prepare and produce bakery products
/
Complete relevant work related documents /
Participate in workplace meeting and discussion /
Prepare and produce pastry products
Prepare pastry products /
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EVIDENCE OF CURRENT
COMPETENCIES
ACQUIRED RELATED TO
JOB / OCCUPATIONS
Date Developed:
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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
Prepare and produce Demonstration Evaluate performance using

pastry products criteria checklist
Prepare and present Training certificate Evaluate the authenticity and

gateaux, tortes and validity of the certificate
cakes
Date Developed:
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SUMMARY OF
CURRENT
COMPETENCIES
VERSUS REQUIRED
COMPETENCIES
Date Developed:
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Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the evidences of
current competencies (Form 1.2), the Trainer will be able to identify what the training
needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies versus Required Competencies

(Sample)
Required Units of Current Competencies Training

Competency/Learning Gaps/Requirements
Outcomes based on CBC
5. Prepare and produce bakery products

1.1 Prepare bakery products 1.1 Prepare bakery
products

bakery products present bakery
products
1.3 Store bakery products 1.3 Store bakery

products
6. Prepare and produce pastry products

2.1 Prepare pastry products 2.1 Prepare pastry
products

pastry products present pastry
products
2.3 Store pastry products 2.3 Store pastry
Date Developed:
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products
7.
8.
TRAINING
NEEDS
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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 of

Instruction
(Learning Outcomes)
1.1 Prepare bakery products
1.2 Decorate and present bakery products 1. Preparing and producing

bakery products
1.3 Store bakery products
Date Developed:
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TRAINING PLAN
Qualification: ____________________________
Trainees’ Training Training Mode of Facilities/Tools and Assessment Date and

Staff Venue
Requirements Activity/Task Training Equipment Method Time
1.1 Preparing On-the-job Roland B. Oven, ect Oral May 1-4,

bakery products training Acasio questioning 2018
and written
1.2 Decorating 8:00am-
Prepare and produce examination
and presenting 5:00pm
bakery products Observation
bakery products
Demonstratio
1.3 Storing bakery n
products
Date Developed:
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Technical Education and Skills Development Authority
___(your institution)___
TRAINEE’S RECORD BOOK
I.D.
Trainee’s No._______________
NAME: ___________________________________________________
QUALIFICATION:
__________________________________
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TRAINING DURATION :____________________________
TRAINER: _________________________________________________
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Instructions: NOTES:
This Trainees’ Record Book (TRB) is intended to serve ____________________________________________________________
as record of all accomplishment/task/activities while ____________________________________________________________
undergoing training in the industry. It will eventually become ____________________________________________________________
evidence that can be submitted for portfolio assessment and ____________________________________________________________
for whatever purpose it will serve you. It is therefore ____________________________________________________________
important that all its contents are viably entered by both the ____________________________________________________________
trainees and instructor. ____________________________________________________________
____________________________________________________________
The Trainees’ Record Book contains all the required
____________________________________________________________
competencies in your chosen qualification. All you have to do
____________________________________________________________
is to fill in the column “Task Required” and “Date
____________________________________________________________
Accomplished” with all the activities in accordance with the
____________________________________________________________
training program and to be taken up in the school and with
____________________________________________________________
the guidance of the instructor. The instructor will likewise
_____________________________________________
indicate his/her remarks on the “Instructors Remarks”
column regarding the outcome of the task accomplished by
the trainees. Be sure that the trainee will personally
accomplish the task and confirmed by the instructor.
It is of great importance that the content should be
written legibly on ink. Avoid any corrections or erasures and
maintain the cleanliness of this record.
This will be collected by your trainer and submit the
same to the Vocational Instruction Supervisor (VIS) and shall
form part of the permanent trainee’s document on file.
THANK YOU.
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Unit of Competency: 1 _____________________________________ Learning Task/Activity Date Instructors
Outcome Required Accomplished Remarks
NC Level I
Learning Task/Activity Date Instructors

1.1 Prepare Preparing May 4, 2018 Competent

bakery bakery
products products
1.2
Decorating and
Decorate
presenting
and present
bakery
bakery
products
products
1.3 Store Storing bakery
bakery products
products
Trainee’s Signature Trainer’s Signature

__________________ __________________ Trainee’s Signature Trainer’s Signature
__________________ __________________
Unit of Competency: 2 Unit of Competency: 3 _____________________________________

_______________________________________ NC Level I
NC Level I Learning Task/Activity Date Instructors
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Outcome Required Accomplished Remarks NC Level I
Learning Task/Activity Date Instructors


__________________ __________________
Unit of Competency: 4
_______________________________________ __________________ __________________
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TRAINEE’S PROGRESS SHEET
Name : JUAN DELA CRUZ Trainer :
Nominal
Qualification : Machining NC I :
Duration
Training Training Date Date Trainee’s Supervisor’s

Units of Competency
Activity Duration Started Finished Rating Initial Initial
Preparing bakery 10 May 1, May 2, Competent J.De Guzman

products 2018 2018
Prepare and produce bakery Decorating and 8 May 2, May 3, Competent
products presenting 2018 2018
bakery products
Storing bakery 7 May 3, May 4, Competent

products 2018 2018
Total 25
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical
rating or simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a
numerical rating for the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings
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Facilitate
Learning
Session
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TRAINING
ACTIVITY
MATRIX
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Training Activity Matrix
Facilities/ Venue
Date &
Training Activity Trainee Tools and Remarks
Time
Equipment (Workstation/ Area)
Prayer

Recap of Activities
8:00 AM to
All 8:30 AM
Unfreezing Activities
trainees
Feedback of Training
Rejoinder/Motivation

CORE #1
CBLM 8:30 AM to
Dela Cruz, Information Sheet 10:30 AM All the trainees were very
Learning Resource
Preparing bakery products Frances G. 1.1.1 cooperative and were able to
Area
Villas, Self check 1.1-1 complete the tasks sucessfully
Arriane H. Paper, pen/pencil
De Vera, JP CBLM Learning Resource The trainees will identify the types
Produce cleaned-up Q. Information Sheet Area of model sheets
drawings in actual scene 1.2.1 Annswer self check 1.2-1 and
folder (cartoon simple) Self check 1.2-1 check own answer using the
Paper, pen/pencil answer key. Some of the traineess
Esquevel, 10:30 AM were be able to get the answer
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Alona B. to 12:00 correctly and will be moving on the
PM next module
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ACHIEVEMENT CHART
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Minutes of the Meeting
Focus Group Discussion
Date: September 30, 2017

Agenda: CBT Concerns
Competency-based Training Delivery
Present:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
CBT Concerns Discussions Resolutions/Agreement

1. CBT Layout Safety; Accessible; Assurance Safety;
Complete Accessible; Complete
components; components; Aligned
Aligned with the with the competencies of
competencies of qualification; Well-
qualification; Well- sequenced layout.
sequenced.
2. Monitoring of Prompt and regular in Monitor if the trainer/trainee’s
Attendance attendance. is have regular attendance.
3. Utilization of work Proper utilization of Making practical and effective

area work area. use of work area.
4. Orientation Orientation includes on Proper orientation after student

a. CBT the units of enters the program.
b. Roles competencies to be
Trainees accomplish forms,
c. TR complete.
trainers provides guidance and
d. CBLM
Trainer / trainees role support.
e. Facilities
f. Evaluation system Following the TR Penalties when they not follow
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Demonstration; Written the TR.
and oral questioning
5. RPL Recognition of prior Administering Recognition of

learning prior learning
6. Teaching methods Encouraging student to The class become a dynamic

and technique prepare for the lesson environment in which
before class. standards elaborate on what
they already studied.
Self-learning
Resolving real life cases using
Design Thinking
Group Analysis; Brain
Utilized social media in storming; Innovation; creatives
the Classroom thinking.
7. Monitoring of Monitoring of Regular monitoring of learning

learning activities learning activities activities.
a. Achievement
Achievement chart
chart
Progress chart
b. Progress chart
8. Feedback Giving feedback after Immediate and constructive
the trainees master the feedback when the trainees
skills. master the skills.
9. Slow learners Priorities the slow Giving additional time teaching

learner. the slow learner.
10. Other concerns N/A N/A
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Training Evaluation Report
1. Title of the Report
2. Executive summary
3. Rationale
4. Objectives
5. Methodology
6. Results and discussion

This is the body of the report. It should contain the following parts:
Data interpretation
Data analysis
Conclusion
7. Recommendation
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COMPETENCY EVALUATION RESULT SUMMARY
TRAINEES NAME
FACILITATORS NAME
QUALIFICATION COMPUTER HARDWARE SERVICING NC II
DATE OF EVALUATION
TIME OF EVALUATION
The Performance of the Trainee in the following

assessment methods
Not
[ Please Tick appropriate box] Satisfactory
Satisfactory
Did the trainees overall performance meet the

required evidences/standards?
Recommendation
For re-evaluation ________________________________
Qualified to take the Next Competency
General comments [Strengths/Improvement Needed]
Trainee’s Signature Date:
Facilitator’s Signature: Date:
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TRAINING EVALUATION FORM
Dear Trainees:
The following questionnaire is designed to evaluate the effectiveness of the Supervised
Industry Training (SIT) or On the Job Training (OJT) you had with the Industry Partners of
(your institution). Please check (√) the appropriate box corresponding to your rating for each
question asked. The results of this evaluation shall serve as a basis for improving the design
and management of the SIT in SICAT to maximize the benefits of the said Program. Thank you
for your cooperation.
Legend:
5- Outstanding
4- Very Good/ Very Satisfactory
3- Good/ Adequate
2- Fair/ Satisfactory
1- Poor/ Satisfactory
NA- not applicable
Item
Question Ratings
No.
INSTITUTIONAL EVALUATION 1 2 3 4 5 NA
Has (your school) conducted an orientation about

1 the SIT/OJT program, the requirements and
preparations needed and its expectations?
Has (your school) provided the necessary

2 assistance such as referrals or recommendations
in finding the company for your OJT?
Has (your school) showed coordination with the

3 industry partner in the design and supervision of
your SIT/OJT?
Has your in-school training adequate to undertake

4
Industry Partner assignment and its challenges?
5 Has (your school) monitored your progress in the
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industry?
Has the supervision been effective in achieving

6 your OJT objectives and providing feedbacks when
necessary?
Did (your school) conduct assessment of your

7
SIT/OJT program upon completion?
Were you provided with the results of the Industry

8
and (your school) assessment of your OJT?
Comments/ Suggestions:
INDUSTRY EVALUATION FORM

Item Question Rating
No.
INDUSTRY PARTNER 1 2 3 4 5 NA
1 Was the Industry partner appropriate for

your type of training required and/or
desired?
2 Has the industry partner designed the

training to meet your objectives and
expectations?
3 Has the industry partner showed

coordination with (your institution) in the
design and supervision of the SIT/OJT?
4 Has the industry Partner and its staff

welcomed you and treated you with
respect and understanding?
5 Has the industry partner facilitated the

training, including the provision of the
necessary resources such as facilities and
equipment needed to achieve your OJT
objectives?
6 Has the industry partner assigned a

supervisor to oversee your work or
training?
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7 Was the supervisor effective in supervising
you through regular meetings,
consultations and advise?
8 Has the training provided you with the

necessary technical and administrative
exposure of real world problems and
practices?
9 Has the training program allowed you to

develop self-confidence, self motivation
and positive attitude towards work?
10 Has the experience improved your

personal skills and human relations?
11 Are you satisfied with your training in the

industry?
Comments/Suggestions:
Signature: _____________________
Printed Name: _________________ Qualification: ___________________
Host Industry Partner: ________ Supervision: ____________________
Period of Training: _____________ Instructor: ______________________
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Average Ratings
PREPARATION Average
1. Workshop layout conforms

with the components of a
CBT workshop
2. Number of CBLM is sufficient
3. Objectives of every training
session is well explained
4. Expected activities/outputs
are clarified
General Average
Range:
0.00-1.40 = Poor / Unsatisfy

1.50-2.49=Fair/Adequate
2.50-3.49=Good Satisfactory
3.50-4.49=Very good / Very Satisfactory
4.50-5.00=Outstanding
General Interpretation
Based on the gathered evidence the training has been delivered effectively
and the facilities and adequate to the trainees needs.
Recommendation
Rearrange the workshop lay-out so that the components of CBT are well-
defined to the trainees.
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SELF
EVALUATION
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During the session, did I? Yes No
1. Achieve the learning objectives?
2. Encourage participation of the trainers?
3. Consider feedback of trainees?
4. Assist the trainees when they needed assistance?
5. Provide opportunities for practice?
Sample questions that the trainer could answer.
1. Did any unexpected problem arise? Did I deal with them correctly?
2. Did I become an effective trainer?
3. Did I motivate and help my trainees on their difficulties?
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Self-Evaluation
The training shall design self-questionnaire that he/she shall answer after the
conduct of the training. This shall be serve as a checklist of what he/she must do.

6. Achieve the learning objectives?
7. Encourage participation of the trainers?
8. Consider feedback of trainees?
9. Assist the trainees when they needed assistance?
10. Provide opportunities for practice?
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Self-Evaluation
The training shall design self-questionnaire that he/she shall answer after the
conduct of the training. This shall be serve as a checklist of what he/she must do.

1. Achieve the learning objectives? 
2. Encourage participation of the trainers? 
3. Consider feedback of trainees? 
4. Assist the trainees when they needed assistance? 
5. Provide opportunities for practice? 
Yes, I deal correctly deal the expected problem arise.

Yes, I become an effective trainer proof that my trainees pass their
assessment.

Yes, I motivate and help my student on their difficulties by giving
them a support and guidance. By teaching and serving a motivation that
can help the trainees to deal with their difficulties.
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MAINTAIN
TRAINING
FACILITIES
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SHOP
LAY-OUT
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HOUSEKEEPING
AND
MAINTENANCE
SCHEDULE
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Template #1
OPERATIONAL PROCEDURE
Equipment Type BEN-Q DLP projector
Equipment Code BEN-Q DLP 12-09-028
Location TGS NC II Laboratory Area
Operation Procedure:
1. Check table that it is dry and free from unnecessary things.

2. Check DLP that it is dry and free from dust.
3. Connect cables from input device (computer, dvd player)
4. Plug the power chord from outlet.
5. Turn on power switch.
6. Adjust lens until characters projected are clear.
7. Run presentations.
8. Turn off DLP when not in use so as to avoid overheating and to
prolong its bulb life. This is when long discussions are in line. You
may turn it on again when it is time to use.
9. Turn off DLP when presentation is done.
10.Disconnect DLP from the computer (shut down computer too).
11.Let DLP cool down.
12.Place DLP in its bag and safe keep in the store room.
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Template #2
HOUSEKEEPING SCHEDULE
Qualification Station/Bldg Welding (WAF)
Area/Section
In-Charge
Schedule for the 2nd Semester, 2011

Responsible Daily Every Weekly Every Monthl Remarks
ACTIVITIES
Person other 15th Day y
Day
1. Clean and check welding
equipment/ accessories from
dust and oil; dry and properly
laid-out/ secured/stable
2. Clean and free welding booths
and welding positioners from
dust/rust /gums, used Mig
wire stubs and metal scraps
3. Clean and arrange working
tables according to floor
plan/lay-out; check stability
4. Clean and check floor, walls,

windows, ceilings
• graffiti/dust/rust
• cobwebs and
outdated/unnecessary
objects/items
• obstructions
• any used
materials/scraps (slugs,
stubs) spilled liquid
• open cracks (floor)
5. Clean and check work shop

ventilation and illumination
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by dusting lamps/bulbs,
replacing non-functional
lamps and keeping exhaust
clean
6. Clean and check computer set
-monitor, CPU, keyboards,
mouse – free, unnecessary
markings, dust; cables and
plugs are in order; well-
arranged; all items functional
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Template #3
WORKSHOP HOUSEKEEPING SCHEDULE

DAILY TASK YES NO
Dispose segregated waste; clean garbage cans
Sweep floors; if wet, wipe dry
Wipe and clean whiteboards
Clean and arrange working tables
Clean and check mounting of machines/equipment
Before leaving, collect stubs and other welding wastes.
WEEKLY TASK YES NO

Clean posters, visual aids and update accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls
Clean/Wash of windows/glasses/mirrors
Clean and check tools, machines, supplies, materials
Sanitize garbage receptacles
Empty water collector; clean body of Water Dispenser
MONTHLY TASK YES NO

Conduct inventory
Clean and arrange tool room
Inspect electrical system; clean cables, wires
Clean instructional materials & modules; arrange and put in order
Inspect and clean air-conditioning equipment filter; clean body
Template #4
EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE
EQUIPMENT CODE
LOCATION
Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks

ACTIVITIES Other 15th
Day Day
1. Check panel board, and

circuit breakers’
electrical connections,
cables and outlets
 Clean and kept dry

 Parts are well-
secured/attached
 Properly labeled
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2. Check Mig gun (nozzle,
contact tip, diffuser) and
ground cable:
 Clean and kept dry

 Parts are well-
secured/ attached
 Inspect for damages
and replace parts if
necessary
3. Check adjustment lever’s
if functional
(amperages/speed); if
not, calibrate
4. Check Gas cylinder outfit

for any abnormality
 Gate valve
 Co2 regulator
 Gas hose Fittings
 Fittings
5. Check/Clean wire feeder
(rollers, wire speed/spool
adjustment); remove
used oil, dust; keep dry.
6. Run the equipment for 5

minutes and observe for
unusual noise or
abnormal operation; if
repair is necessary, send
to technician.
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Template #6
WORKSHOP INSPECTION CHECKLIST
Qualification
Area/Section In-Charge
YES NO INSPECTION ITEMS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Remarks:
Inspected by: Date:
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Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Equipment Type :
Property Code/Number :
Location :
YE NO INSPECTION ITEMS
S
Remarks:
Inspected by: Date:
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WASTE SEGREGATION
PLAN
AND
WASTE SEGREGATION
LIST
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SAMPLE WASTE SEGREGATION PLAN
Disposal:
Waste On-Site Storage Final Disposal
Garbage: Will be contained in bins at event To be disposed by
Cotton,Tissue,teabags and monitored by volunteer in person-in-charge
Gauze trainee/utility staff bear proof bins
masks,mineral ,bottles,
Reusables: Will be contained in bins at event

Galloon/bottle container and monitored by volunteer
trainee/utility staff
Recyclables: Will be contained in bins at event To be disposed of at

Container and monitored by volunteer recycling station
(Oil,Alcohol,Lotion,powder) trainee/utility staff
Compostables: Will be contained in bins at event To be disposed of at
Banana leaves and monitored by volunteer Banff Depot.
Refundables Will be contained in bins at event To be returned to
and monitored by volunteer container bottle
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Responsible Reusable Recyclable Compost-able Could be Trash
person and converted
activities
Trainees
Practical work Container gal(plastic) Banana
area galloon bts(plastic) leaves Cotton
-hilot massage and
-Banana leaf bottles
method
Trainees
-Service ware Glass
For Ventusa
Trainees/
Trainer,Utility
staff
Other items
(pre and post Bath Tea box Tea bags
service) towels plastic tea
 Showering(to stirrer
wels) small hot
 tea cups
bags/box
 plastic
stirrer
 small hot
cups
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WASTE SEGREGATION LIST
Qualification
Area/Section
In-Charge
General/ Accumulated Wastes Waste Segregation Method
Recycle Compose Dispose
1.
2.
3.
4.
5.
6.
7.
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OPERATIONAL
PROCEDURES
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EQUIPMENT RECORD
No. Location Equipment No. Qty Title Description Purchase Drawing Ref.
Order No.
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BREAKDOWN / REPAIR REPORT
Property ID Number
Property Name
Location
Findings Recommendation
Inspected by: Reported to:
Date: Date:
Subsequent Action Taken: Recommendation:
By Technician Reported to:
Date: Date:
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TAG-OUT INDEX CARD
LOG DATE TYPE DESCRIPTION

SERIAL ISSUED (Danger/Caution) (System Components, Test
Reference, etc.
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WORK REQUEST
Unit No.
Description:
Observation/s: Date Reported:
Activity: Reported by:
Date completed:
Signature:
Spare parts used:
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INSPECTION REPORT
Area/ Section
In-Charge
FACILITY TYPE
INCIDENT ACTION TAKEN PROGRESS / REMARKS
Reported by:
Date:
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SALVAGE REPORT
AREA/ SECTION
IN-CHARGE
FACILITY TYPE PART ID RECOMMENDATION
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EQUIPMENT PURCHASE REQUEST FORM
Date:
From:
Telephone: Room: ___________________________
Approved by :________________________________
Signature of President/Administrator
Please order the following items
Qty Unit Model Description Unit cost Amount
Date Required: _____________________ Total Cost:_____________________
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THIRD
PARTY
CERTIFICATE
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RELEVANT
TRAINING
CERTIFICATE
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NATIONAL
CERTIFICATE
LEVEL
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TM-I
CERTIFICATION
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OTHER
RELEVANT
CERTIFICATE
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CERTIFICATE OF
EMPLOYMENT
INDICATING YEARS
OF
TEACHING
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Final Session Plan - Tam-An (TM1) Marwin Navarrete

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Final Session Plan - Tam-An (TM1) Marwin Navarrete

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Plan Training Session

Marwin Navarrete 9/1/19 Trainers Methodology 1

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Sector : AGRI-FISHERY SECTOR

Learning Content Methods Presentation Practice Feedback Resources Time

 Different breeds of  Power point  Power point    Computer 2 hrs

Teacher’s Self- Reflection of the Session.

No. Unit of Competency Module Title Code

HANDLE FARROWING Handling farrowing sows AFF621217

MAINTAIN HEALTHY Maintaining healthy AFF621220

APPLY BIO-SECURITY Applying Bio-Security AFF321302

UNIT OF COMPETENCY: HANDLE BREEDER

MODULE TITLE: HANDLING BREEDER

MODULE DESCRIPTION: This unit covers the knowledge, skills and

QUALIFICATION LEVEL: NC2

SUMMARY OF LEARNING OUTCOMES:

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

 LO. 1. Perform breeding preparatory activities

Sector: AGRI-FISHERY SECTOR

Qualification Title: ANIMAL PRODUCTION (SWINE) NC2

Unit of Competency: HANDLE BREEDER

Module Title: HANDLING BREEDER

Learning Activities Special Instructions

Read information sheet entitled Basic

Answer self-check labeled 1.3-1

 Compare your answer to answer key

 Compare answer to answer key 1.4-1

 Demonstration of preparation of swine

 Evaluate performance using criteria

 Evaluate performance using criteria

 Compare your answer to answer key

 Evaluate performance using criteria

 Answer Self-check entitled 1.6-1

Different breeds of swine

After reading this information sheet, you must be able to:

Different Breeds of Swine

Color Black with 6 points (nose, tail and legs)

Color Black and white

Color Black white on face and legs

Phil. Native Pig

Hereford Tamworth Mulesfoot

1. Identify the breed in the picture

2. Identify the breed in the picture

3. Identify the breed in the picture

5. Identify the breed in the picture E.

6. Identify the breed in the picture below E.

7. Identify the breed in the picture

8. Identify the breed in the picture

9. Identify the breed in the picture

10. Identify the breed in the picture

11. Identify the breed in the picture E.

Answer Key 1.1-1

Identification: Identify the following

B. Collect the semen in a thoroughly cleaned collecting cup covered with

D. Give the pennies a continuous rhythmic, pulsating pressure all

After reading this information sheet, you must be able to:

Diseases of breeder pigs

Disease Major Signs Treatment Prevention Remarks

Lameness Premature culling; Rarely effective Improve floor Regularly

Antibiotics Cull affected

Bladder Antibiotics Antibiotics Boars

Loss of appetite; Investigate feed,

 Antibiotics and antibacterial substances.

For each individual medicament a manufacturers data sheet will be available,