Sample Data Gathering Instrument for Trainee’s Characteristics

Name: Christy Santos Date: September 29,2020

Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, Average grade in: Average grade in:

literacy and
English Math
numeracy
(LL&N) a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural Ethnicity/culture:
and a. Muslim
language
b. Subanen
backgroun
d c. Cebuano
d. Ilonggo
e. Others( please specify)_____________

Education Highest Educational Attainment:

& general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
Sex a. Male

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 1
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
 Characteristics of learners

b. Female

Age Your age: 22

Physical 1. Disabilities(if any)_____________________

ability 2. Existing Health Conditions (Existing illness if any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous TM Certificates
experience a. TQ certified
with the b. TM graduate
topic c. TM trainer
d. TM lead trainer
Number of years as a competency trainer ______

Previous List down trainings related to Animal Production.

learning NC II (POULTRY-CHICKEN)
experience TRAINORS METHODOLOGY
___________________________

National Certificates acquired and NC level

Training
Animal Production (Ruminants) NC II
Level
completed

Special Other courses related to Animal Production

courses Ruminants

a. cattle raising
b. goat raising
c. others specify__________________________

Learning a. Visual – The visual learner takes mental pictures of

style information given, so in order for this kind of
learner to retain information, oral or written,

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 2
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
 Characteristics of learners

presentations of new information must contain

diagrams and drawings, preferably in color. The
visual learner can’t concentrate with a lot of
activity around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic – described as the students in the
classroom, who have problems sitting still and who
often bounce their legs while tapping their fingers
on the desks. They are often referred to as
hyperactive students with concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail but
has a hard time with written text. Having to
read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify) ___________________________

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 3
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
FORM 1.1 SELF-ASSESSMENT CHECKS
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in Swine NC II.
Please check the appropriate box of your answer to the
questions below.

BASIC COMPETENCIES

CAN I…? YES NO

1. PARTICIPATED IN WORK PLACE COMMUNICATION?

1.1 Obtain and convey workplace information? 

1.2 Participate in workplace meetings and discussions? 

1.3 Complete relevant work related documents? 

2. WORK IN A TEAM ENVIRONMENT

2.1 Describe team role and scope? 

2.2 Identify own role and responsibility within team? 

2.3 Work as a team member? 

3. PRACTICE CAREER PROFESSIONALISM

3.1 Integrate personal objectives with organizational 

goals?

3.2 Set and meet work priorities? 

3.3 Maintain professional growth and development? 

4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES

4.1 Identify hazards and risks? 

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 4
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
 BASIC COMPETENCIES

CAN I…? YES NO

4.2 Evaluate hazards and risks? 

4.3 Control hazards and risks? 

4.4 Maintain OHS awareness? 

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

competencies should be specified. It is therefore required of a Trainer to be
well- versed of the CBC or TR of the program qualification he is teaching.

COMMON COMPETENCIES

CAN I…? YES NO

1. APPLY SAFETY MEASURES IN FARM OPERATIONS

1.1 Determine areas of concern for safety measures? 

1.2 Apply appropriate safety measures? 

1.3 Safe keep/dispose tools, materials and outfit? 

2. USE FARM TOOLS AND EQUIPMENT

d. Select and use farm tools? 

e. Select and operate farm equipment? 

f. Perform preventive maintenance? 

3. PERFORM ESTIMATION AND BASIC CALCULATION

3.1 Perform estimation? 

3.2 Perform basic workplace calculation? 

4. PROCESS FARM WASTES

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 5
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
 COMMON COMPETENCIES

CAN I…? YES NO

4.1 Collect farm wastes? 

4.2 Identify and segregate wastes? 

4.3 Treat and process farm wastes? 

4.4 Perform housekeeping? 

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

competencies should be specified. It is therefore required of a
Trainer to be well- versed of the CBC or TR of the program
qualification he is teaching.

CORE COMPETENCIES

CAN I…? YES NO

1. MAINTAIN POULTRY ENVIRONMENT

1.1 Conduct preparation activities 

1.2 Maintain poultry house and facilities 

1.3 Maintain farm area 

1.4 Perform completion activities 

2. BROOD ANG GROW CHICKS

2.1 Conduct preparatory activities 

2.2 Place chicks and pullets in brooder house 

2.3 Perform feeding of birds 

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 6
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
 CORE COMPETENCIES

CAN I…? YES NO

2.4 Provide optimum environment for the birds 

2.5 Perform preventive and treatment measures 

2.6 Perform flock selection 

3. PERFORM PRE-LAY AND LAY ACTIVITIES

3.1 Perform preparatory activities 

3.2 Transfer layers in laying house 
3.3 Employ lighting program 

3.4 Apply feeding activities 

3.5 Perform health care 

3.6 Perform harvesting and post-laying activities 

4. TRIM BEAK

4.1 Carry-out preparatory activities 

4.2 Trim beak 
4.3 Re trim beak 
4.4 Carry-out work to completion 

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 7
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
 Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current Proof/Evidence Means of validating

competencies

MAINTAIN POULTRY
ENVIRONMENT

BROOD AND GROW Certificate of Training on Attest Machine Copy

CHICKS Animal Production Poultry of National
NC II Certificate of Animal
Production (Poultry).

Pictures /Demonstration Attach pictures and

PERFORM PRE-LAY
Video presentation
AND LAY ACTIVITIES

Pictures /Demonstration Attach pictures and

TRIM BEAK
Video presentation

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 8
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
 Identifying Training Gaps

Form 1.3: Summary of Current Competencies versus Required

Competencies.

From the accomplished Self-Assessment Check (Form1.1) 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:

Required Units of Current Competencies Training

Competency/Learning Gaps/Requireme
Outcomes based on CBC nts

1. MAINTAIN POULTRY ENVIRONMENT

Conduct preparation Conduct

activities preparation
activities

Maintain poultry house Maintain poultry

and facilities house and
facilities

Maintain farm area Maintain farm

area

Perform completion Perform

activities completion
activities

2. BROOD ANG GROW CHICKS

Conduct preparatory
activities

Place chicks and pullets in

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 9
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
brooder house

Perform feeding of birds

Provide optimum
environment for the birds

Perform preventive and

treatment measures

Perform flock selection

3. PERFORM PRE-LAY AND LAY ACTIVITIES

Perform preparatory
activities
Transfer layers in laying
house
Employ lighting program

Apply feeding activities

Perform health care

Perform harvesting and

post-laying activities

4. TRIM BEAK

Carry-out preparatory Carry-out preparatory

activities activities
Trim beak Trim beak
Re trim beak Re trim beak
Carry-out work to Carry-out work to
completion completion
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.

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 10
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
 TRAINING NEEDS

Form 1.4: Training Needs:

Training Needs Module Title/Module

(Learning Outcomes) of Instruction

Conduct preparation activities

Maintain poultry house and

facilities MAINTAIN POULTRY
ENVIRONMENT
Maintain farm area

Perform completion activities

Date Developed: June Document No.

23, 2020
Issued
ANIMAL
by:
PRODUCTION Developed by: Page 11
STII (POULTRY- of 87
CHICKEN) STII
NC II ALEXANDER S. MIRA
 SESSION PLAN

Sector : AGRICULTURE AND FISHERY

Qualification Title : ANIMAL PRODUCTION POULTRY (NC II)
Unit of Competency : MAINTAIN POULTRY ENVIRONMENT
Module Title : MAINTAINING POULTRY ENVIRONMENT
Learning Outcomes:
1. Conduct preparation activities
2. Maintain poultry environment
3. Maintain farm area
4. Perform completion activities

A. INTRODUCTION: This unit covers the knowledge, skills and attitudes required to provide forage which include functions
during forage area preparation, planting and maintenance activities of forage area, production of silage and completion of
work
B. LEARNING ACTIVITIES:

LO3: Maintain farm area

Learning Content Methods Presentation Practice Feedback Resources Time

1.3-1 Maintenance of Read Answer Self- Check/compare CBLM/module

farm area and information check 1.3-1 Self-check 1.3-1 with Self-check
vicinities are done sheet 1.3-1 Maintenanc Answer key. 1.3-1 Answer key

Document No.
Date Developed: June 23, 2020
Issued by:
ANIMAL PRODUCTION Developed by: Page 12 of 87
STII (POULTRY- CHICKEN)
NC II
ALEXANDER S. MIRA STII
according to production Modular/ Maintenance e of farm Maintenance of Task sheet 7:00
management and of farm area area and farm area and Performance am
enterprise procedures. discussion vicinities are done checklist
and vicinities vicinities
according to
are done are done
production
according to according to management and
production production enterprise
management management procedures.
and enterprise and
procedures. enterprise
procedures.

Demonstratio Demonstration/ Perform the Evaluate Learning

n/actual 1.3-1 actual 1.3-1 task sheet performance of materials
trainee using criteria Tools 10:00
Maintenance Maintenance of 1.3-1
checklist 1.3-1 Task sheet am
of farm area farm area and Maintenanc
Performance
and vicinities vicinities are e of farm criteria checklist
are done done according area and
according to to production vicinities
production management and are done
management enterprise according to
and enterprise procedures. production
procedures. management

Document No.
Date Developed: June 23, 2020
Issued by:
ANIMAL PRODUCTION Developed by: Page 13 of 87
STII (POULTRY- CHICKEN)
NC II
ALEXANDER S. MIRA STII
 and
enterprise
procedures.

C. ASSESSMENT PLAN

 Written/Oral Examination
 Direct Observation
 Demonstration
 Interview
D.SELF REFLECTION OF THE LESSON

ALEXANDER S. MIRA MARY CHRIS M. ANCHETA

Tm Trainee Trainee/Facilitator

Document No.
Date Developed: June 23, 2020
Issued by:
ANIMAL PRODUCTION Developed by: Page 14 of 87
STII (POULTRY- CHICKEN)
NC II
ALEXANDER S. MIRA STII
 COMPETENCY-BASED LEARNING MATERIALS

Sector: AGRICULTURE AND FISHERY

Qualification Title: ANIMALPRODUCTION POULTRY- CHICKEN (NC II)

Unit of Competency: MAINTAIN POULTRY HOUSE

Module Title: MAINTAINING POULTRY HOUSE

Institution:

Technical Education and Skills Development Authority, Region IX

SIBUGAY TECHICAL INSTITUTE INC.
LOWER TAWAY, IPIL ZAMBOANGA SIBUGAY

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 15
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 Welcome to the MAINTAIN POULTRY ENVIRONMENT. This unit of
competencies in Animal Production (Ruminants) NC II, a course which comprises
knowledge, skills and attitudes required for an Animal Production (POULTRY) NC II.
This module, MAINTAIN POULTRY ENVIRONMENT, contains training
materials and activities for you to complete.

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome there arte Information
Sheets, Self-Checks, and Task Sheets. Follow these activities on your own and answer
the self-check at the end of each learning outcome. Get the answer key from the
instructor and check your work honestly. If you have questions, please don’t hesitate
to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this
module because you have:

 Been working for sometime

 Already completed training in this area

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you won’t to so the
same training again. If you have qualifications or certificates of competency from the
previous trainings, show them to your trainer. If the skills you acquired are still
relevant to this module, they may become part of the evidence you can present for
RPL.

 Talk to your trainer and agree on how you will both organize the training under
this module. Read though the module carefully. It is divided into sections,
which cover all the skills, and knowledge you need to successfully complete.

 Work through all information and complete the activities in each section. Read
the information sheets and complete the Self-Checks provided. Suggested
references are included to supplement the materials provided in this module.
 Most probably your trainer will also be your supervisor or manager. He/she
are there to support

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 16
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 This learning material was prepared to help you achieve the required
competency, in MAINTAIN POULTRY ENVIRONMENT. This will be the source of
information for you to acquire the knowledge and skills in this particular
independently and at your own pace with minimum supervision or help from your
instructor.

In doing the activities to complete the requirements of this module, please be

guided by the following:

 Talk to your trainer and agree on how you will both organize the training under
this module. Read through the module carefully. It is divided into sections,
which cover all the skills and knowledge you need to successfully complete.
 Work through all information and complete the activities in each section. Read
the information sheets and complete the Self-Checks provided. Suggested
references are included to supplement the materials provided in this module.
 Most probably your trainer will also be your supervisor or manager. He/she are
there to support you and show you the correct way to do things. Ask for help.
 Your trainer will tell you about the important things that you need to consider
when you are completing the activities and it is important that you listen and
take notes.
 You will be given plenty of opportunities to ask question and practice on the job.
Make sure you practice your new skills during regular work shifts. This way
you will improve both our speech and memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Use Self-Check question at the end of each section to test your own progress.
 When you are ready, ask your trainer to you perform the activities outlined in
this module.
 As you work through the activities, ask for written feedback on your progress.
Your trainer keeps feedback/ pre- assessment reports for this reason. When
you have completed these learning materials and feel confident that you have
had sufficient knowledge and skills, your trainer will arrange as appointment
will be recorded in your Competency Achievement Record.

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 17
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 MAINTAIN POULTRY ENVIRONMENT
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1. MAINTAIN MAINTAIN AFF622101
POULTRY POULTRY
ENVIRONMENT ENVIRONMENT
2. BROOD ANG GROW BROOD ANG GROW AFF622102
CHICKS CHICKS
3. PERFORM PRE-LAY PERFORM PRE-LAY AFF62103
AND LAY AND LAY
ACTIVITIES ACTIVITIES
4. TRIM BEAK TRIM BEAK AFF622104

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 18
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 MODULE CONTENT
UNIT OF COMPETENCY: MAINTAIN POULTRY ENVIRONMENT

MODULE TITLE : MAINTAINING POULTRY ENVIRONMENT

MODULE DESCRIPTOR: This unit covers the knowledge and skills required to
maintain housing, farm implements and surrounding areas, provide forage, perform
breeding of ruminants, raise dairy animals and raise meat-type animals.

NOMINAL DURATION: 48 hours

LEARNING OUTCOMES:

At the end of this module you MUST be able to:

1. Maintain Poultry House

2. Brood and Grow Chicks

3. Perform Pre-Lay Activities

4. Trim Beak

ASSESSMENT CRITERIA

 Maintenance of farm area and vicinities are done according to production management
and enterprise procedures.
 Vermin and insects control is performed according to Fertilizer and Pesticides Authority
guidelines and DENR regulations.
 Maintenance of farm vegetation are conducted to avoid common vermins and insects
proliferation.

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 19
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 LEARNING OUTCOME SUMMARY

Learning Outcome 3 MAINTAIN POULTRY ENVIRONMENT

Contents:

1. Maintain Poultry House

2. Brood and Grow Chicks

3. Perform Pre-Lay Activities

4. Trim Beak

Assessment Criteria

1.Beak are trimmed in appropriate age following standard industry procedures,

2.Birds are restrained with net to facilitate calm capture
3.Task is performed observing safety practices and following Good Animal
Husbandry Practices (GAHP)
Condition:

Students/Trainees must be provided with the following:

1. Supplies

a. paper

b. ball pen

c. notebook

2. Instructional/Learning Materials

a. power point presentation

b. leaflets

c. reference books

d. learning modules

3. Materials/tools/equipment’s

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 20
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
Generator
Electric lamps

Egg sorting machine

Lux meter

Feeders (farm implements)

Feed bin

Feed cart

Industrial fan

Knapsack sprayer

Feed cart

Fabricated layer cages

Feed scoop

Ligth meter

Curtains (ventilation and lighting management)

Garden hose

Carpentry tools

Planting tools

Knife cutter

Hoof trimmer

Hot iron dehorner

Elastrator

Ear applicator

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 21
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
Electric disbudder

Electric shearer

Fire extinguisher

Shredder

Double broiler

Stancheon

Chute

Refrigerator

Audio-visual

Water system

Water tank

Assessment Methods:

 Written/oral method
 Demonstration
 Observation
 Interview

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 22
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 LEARNING EXPERIENCES

Learning Outcome 3
MAINTAIN POULTRY ENVIRONMENT

LEARNING ACTIVITIES SPECIAL INTRUCTIONS

 Read information sheet Read information sheet 1.3-1

1.3-1 Maintenance of Maintenance of farm area and
farm area and vicinities vicinities are done according to
are done according to production management and
production management enterprise procedures.
and enterprise procedures.

 Answer Self-check 1.3-1.  Answer Self-check 1.3-1

 Demonstrate on  Demonstrate on
Identification/knowing Identification/knowing types of
forage species preparatory activities
 Perform task sheet 1.3-1  Perform task sheet 1.3-1
Maintenance of farm Maintenance of farm area and
area and vicinities are vicinities are done according to
done according to production management and
production management enterprise procedures.
and enterprise procedures.

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 23
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 INFORMATION SHEET 1.3-1

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

Learning Objectives:

After reading INFORMATION SHEET, YOU MUST be able to:

Achieving good bird, barn and gut health requires operational excellence and attention to
detail. A combination of quality nutrition, veterinary guidance, and increased consideration of
barn and bird management will help to ensure birds have the best possible chance to perform
at their maximum potential.

The acronym “FLAWS” has commonly served as a reminder to check feed, light, litter, air,
water, (bio)security, sanitation, space and staff. FLAWS actually serves as a detailed approach
to best management practices, not only during brooding but throughout the life of the flock.

Some critical focus areas are as follows:

1. Biosecurity
 Well-defined biosecurity practices throughout broiler production (pre-, during
and post-placement) are crucial to successful poultry production.
 Effective biosecurity can aid hygiene, vermin and insect control on-farm and help
to limit disease transmission within and between barns.  
2. Downtime between flocks
 Adequate downtime of at least 14 days with appropriate cleaning and
disinfection measures between flock placements helps to reduce transmission of
disease between flocks and allows time to prepare for the next flock.
3. Pre-placement preparation
 Pre-placement preparation is needed before the new flock arrives to help prevent
losses during brooding and the rest of grow out.
 Checkpoints to keep in mind: heaters, floor temperature, temperature and
relative humidity probes, ventilation, drinkers, feeders, etc.
4. Coccidiosis prevention
 Coccidiosis is a disease caused by a microscopic intestinal parasite. This parasite
can have an impact on intestinal integrity and may predispose birds to other
intestinal problems. Maintaining intestinal integrity during this time through
innovative technologies provided in the Alltech® Gut Health Management
program is critical in allowing birds to perform to their maximum levels despite
gut health challenges.
5. Brooding management
 With today’s improved genetic capabilities and the fast growth of birds, more
time is being spent during the critical brooding phase. As a result, ensuring a
good start in poultry production can have a significant impact on the future
health and performance of the birds.

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 24
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
  The brooding period is an important time for intestinal growth and the
development of a balanced microflora.
6. Litter management
 The litter in a poultry house acts as bedding for the birds. In addition to standing
and resting on the bedding, birds will naturally peck at the litter. Litter condition
and quality have an impact on broiler intestinal health and profitability, starting
from when the chicks are placed all the way through production.
 Wet litter presents a vicious cycle for intestinal health. Without proper
management, even in patches, wet litter can serve as a breeding ground for
potential pathogens and may be a starting point for intestinal stress that
develops and leads to disease. As wet litter problems increase, ammonia levels in
the barn rise, which can be potentially detrimental to bird health. It is much
easier to prevent and manage litter moisture conditions before they start. 
 Some factors to consider which may help prevent the development of wet litter:
type of material, quality of litter, litter depth, water quality, drinker line
management, lighting management, ventilation and temperature.
 Litter that is too dry and dusty can be one of many indications that the birds
may not be drinking enough. Too much dusty material may lead to respiratory
problems.
7. Water management
 Drinking water accounts for 70–80 percent of the bird’s daily drinking needs.
Poultry will generally consume more water than feed. As a result, water is the
most critical nutrient for poultry. An abundance of clean water will reduce
challenges and maximize performance.
 Factors to consider when thinking about water management include:
 Quality, height, pressure, mineral content and accessibility
 Cleanliness of drinker lines/regulators prior to flock placement and
during production
 Flushing water lines between flocks and during production
 Elimination of biofilms and mineral buildup
 Drinker equipment maintenance
8. Feed management
 Birds must have easy access to feed. Proper feeder line height corresponding to
the height of the birds helps to reduce feed wastage and mixing feed with litter,
and it ensures that all birds have access to feed. Adequate feed access is also
achieved by following the feed line manufacturer’s recommendations for the
number of birds per feed pan or line of trough feeder.
 Birds will naturally peck at litter but avoiding “out-of-feed” events helps to
reduce the potential for birds to peck excessively at the litter. Simple measures
like activating trigger feed pans and monitoring feed bin levels during barn
checks can help to prevent such events.
 Good feed quality that avoids contaminants like mycotoxins is important to
ensure performance.
9. Stocking density
 A higher stocking density of poultry in addition to crowded housing conditions
has been shown to have a negative impact on performance, causing stress to
both the birds and intestinal microbiota.

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 25
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
  Lowering stocking density throughout the overall production of the birds may
help to reduce challenges.
10.Environmental management
 General environmental management of the barn includes many components,
such as temperature, relative humidity, ventilation and lighting.
 Understanding that these components work both separately and together can
help to guide your management practices.
11.Monitoring during times of transition
 Increasing the frequency at which barns are walked and examining the activity of
the flock can help with early disease detection.
 Daily monitoring of temperature, humidity and ventilation inside the barn as well
as outside temperature is recommended.
 Monitoring transition times can help with understanding what is happening in
the barn (e.g., from day to night, when birds are placed, during half-house
brooding, feed changes, etc.).
 Monitoring feed and water consumption helps to monitor the flocks’ progress.
12.Keeping an eye on equipment
 Walking the barns routinely will also help to ensure equipment remains in
working order.
13.Mortality checks
 Cull diseased birds as early as possible.
14.Flock health management
 Work with your veterinarian to design a program customized for your flock’s
health.
15.Communication and teamwork
 Ensuring strong communication and coordination between all those involved in
helping your farm run smoothly will ensure a stronger and more successful gut
health management program for your birds.

Farming practices for healthy flocks

Good farming practices are the first line of defence to help prevent disease affecting your flock.
It is important to keep your flock in a clean environment with minimal stress. Always provide
sufficient feed for the age and production status of the birds and plenty of cool, clean water.

The following list of farming practices will help you maintain the health of your flock.

Biosecurity planning
 All poultry farms should have a biosecurity plan.
 Implement on-farm biosecurity practices to limit the ways that disease can spread.

Manage human contact with birds

 Always start work with the younger stock and finish with the oldest.

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 26
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
  Check where your visitors have been - have they been in contact with poultry in the last
3 days or have they recently been overseas?
 Prevent anyone who has had recent contact with other poultry from working with your
flock until they have followed strict biosecurity measures as required for your property.

Identify, prevent and control disease and parasites

 Monitor and check birds daily.
 Be aware of the physical signs that may indicate possible disease in birds.
 Protect birds through vaccination, and control internal and external parasites.

Quarantine new and returning birds

 Always isolate sick birds from the rest of the flock. Have a qualified person diagnose
and treat them for illness.
 Ensure new birds are separated from the flock for a month. Watch for any signs of
sickness, lice or mites.
 Always source birds from a reputable supplier.
 Keep exhibition birds returning from shows separate from the main flock for at least
two weeks.

Provide clean and appropriate housing

 Allow enough floor, feed and water space, and shade for the species requirements
and poultry welfare code.
 Ensure perches are smooth and at a height suitable for the breed.
 Cover concrete floors with bedding material such as sawdust, pine shavings, straw or
sand; these coverings are drier and easier to clean than dirt floors.
 Keep pens well ventilated and free from dampness and draughts.
 House fowls, ducks, turkeys and peafowl separately as each can carry diseases that can
make the others sick.
 Provide housing that will prevent contact with wild birds.
 At the end of each batch or production cycle:
o wash and spray the shed with a disinfectant and insecticide
o remove the old litter, rake over dirt floors and spray with disinfectant or sprinkle
with slaked lime
o take out, clean and disinfect all moveable objects
o try to leave sheds empty for at least 10-12 days
o if re-using litter, windrow for at least 5-6 days between batches

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 27
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 o if sheds and pens are used continuously, aim to do a complete clean and
disinfection at least once per year.
 Regularly clean and flush water bowls, lines and feeders.
 Regularly clean nest boxes, remove dirty litter and avoid using mouldy bedding
material.
 Fence off range areas to reduce the impact of predators.

Equipment
 Don't share equipment between flocks or properties. If this is unavoidable, only share
essential equipment and make sure it is thoroughly cleaned and disinfected before use.
 Routinely clean and fumigate poultry incubators.

General poultry farm hygiene

 Maintain a continuous vermin control program.
 Keep the area surrounding sheds and range areas clean and tidy. Keep grass mown and
remove all rubbish.
 Remove and dispose of dead birds daily. Never feed dead birds to cats or dogs.
 Store feed in a cool and dry vermin proof area to maintain freshness, prevent mould
growing and prevent contamination from other animals.

Brooding
 Clean each shed or pen before new batches of chickens arrive. Whatever the brooding
system, the birds need heat, water, feed, light and good management.
 Observe chicks regularly. You can tell when chickens are too cold or hot by watching
their distribution or the sounds they make.
 Recognize early signs of disease by regularly observing poultry and practicing good
animal husbandry and stock person ship procedures.
 Use fresh bedding in the brooding area, sourced from a reputable supplier.

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 28
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 SELF-CHECK 4.2-1

Select the best answer for each question. Write only the letter on the space provided.

____1. Broiler is any commercial meat type chicken usually raised up to six weeks of age.
____2. Brooder is an area used for raising young fowl that provides sufficient light and protection.

____3. Brooding is a management practice where chicks are given extra supplemental heat and proper
care and management.
____4. Cage Housing is a type or system of poultry housing where layers could be kept alone, by two or
in big groups in cage.
____5. Nutrients – food elements or substance found in the feeds such as protein, carbohydrates, fats
and others

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 29
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 ANSWER KEY

1. T

2. T

3. T

4. T

5. T

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 30
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 TASK SHEET 2.2-1

Title: Maintain poultry farm

Performance Objective: Demonstration

Supplies/Materials : Paper, ball pen, notebook, tape measure, string,

can, stakes, bolo, water and sprinkler

Equipment : training facilities, laptop and LCD projector

Steps/Procedure

1. Look for an area available for demonstration

2. Clean the area using bolo

3. Measure the length of forage for planting

4. Do lay-outing.

5. Place markings or stakes between hills and rows.

6. Cultivate soil thoroughly

7. Sprinkle with water after planting

Assessment Method:

 Demonstration
 Interview

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 31
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 PERFORMANCE TASK

CRITERIA CHECKLIST 2.2-1

CRITERIA
Did you…. YES NO
1. Looked for an area available for demonstration. /
2. Cleaned the area. /
3. trim the beak according to the appropriate standard procedures /
The candidate’s demonstration was :

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 32
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 Satisfactory Not Satisfactory

EVIDENCE PLAN

Competency standard: Animal Production (Poultry-Chicken) NC II

Unit of competency: Trim Beak

Ways in which evidence will be collected:

ation &

Written
Observ

Demon
stratio

[tick the column]

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 33
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 Questioning

Questioning
The evidence must show that the trainee…

n&
 Conduct ocular inspection /

 Resource implications /

 Select site base on analysis and site evaluation /

 Select site secured from stray animals and /

unauthorized person
* Maintain Poultry Environment / /

* Brood and Grow Chicks / /

* Perform Pre-Lay and Lay Activities / /

* Trim Beak /

COMPETENCY ASSESSMENT TOOL

ANIMAL PRODUCTION POULTRY- CHICKEN NCII
WRITTEN TEST

Fill in the blank

Instruction: Read the questions carefully. Write your answer on the space provided
before each number. Write only the letter of the correct answer.

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 34
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
____ 1. Is the removal of part of the top and bottom beak of a bird?
A. feather picking
B. beak trimming
C. trimming
D. cutting

_____2. Beak trimming is carried out at various ages depending on the preference of?
A. person
B. farm manager
C. owner
D. none

_____3. Birds are restrained with

A. monitor
B. net
C. basket
D. pocket

_____4. Is it important to clean the area or the tools before debeaking?

A. maybe
B. yes
C. I guess
D. none of the above

_____5. one way of controlling weed is through

A. mowing
B. jogging
C. eating
D. lobbying

ANSWER KEY:

1. A

2. B

3. B

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 35
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
4. B

5.

TABLE OF SPECIFICATION

Objectives/ 20
Comprehe % of
Content Knowledge Application items
nsion test
area/Topics

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 36
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 MAINTAIN
POULTRY 1 1 2 4 20
ENVIRONMENT

BROOD AND 1 1 2 4 20
GROW CHICKS

PERFORM PRE-
LAY AND LAY 1 1 2 4 20
ACTIVITIES

TRIM BEAK 2 3 2 9 40

TOTAL 5 6 9 20 100%

PERFORMANCE TEST

Candidate Name: Christy Santos

Assessor Name: Alexander S. Mira

Qualification: Animal Production Poultry NC II

Time of Assessment 8:00AM to 5:00 PM

Instruction for demonstration :

This unit covers the knowledge, skills and attitudes required to provide

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 37
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
forage which include functions during forage area preparation, planting and
maintenance activities of forage area, production of silage and completion of
work

Specific Instruction:
1. Prepare materials, tools and equipment.
2. Wear/use the personal protective equipment PPE.
Materials and equipment

Debeaking machines, can, string, stakes, sharpening stone, meter stick,

Electric lamps, Pail, Heater and plastic drinkig jars.

OBSERVATION  To show if
evidence is
demonstrated
During the demonstration of skills, did the Yes No n/a
candidate:

1. Looked for an area available for demonstration. /

2. Cleaned the area. /

3. trim the beak according to the appropriate /

standard procedures

The candidate’s demonstration was:

Satisfactory Not Satisfactory

QUESTIONING TOOL

Satisfactory
Questions to probe the candidate’s underpinning knowledge
response

Extension/Reflection Questions Yes No

1. Do you know how to maintain poultry farm?  

2. Do you know the standard way of using farm implements?  

3. Can you perform well on maintaining poultry house?  

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 38
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
Safety Questions

4. What will you wear before working?  

5. Is the machine you were going to use is safe?  

Contingency Questions

6. What will you do to control weeds in poultry area?  

Job Role/Environment Questions

1. How do you manage a stray animals and unauthorized  

Person?

Rules and Regulations  

7. Do you need to wear PPE and proper attire when working?  

The candidate’s underpinning  Satisfactory  Not

knowledge was: Satisfactory

1. Need to perform demonstration.

2. Following standard planting procedure.

3. Using the recommended variety.

4. Wear PPE before working.

5. Following required standards.

6. Establish fence.

7.to Protect yourself from harm and danger.

Date: April 24, 2020

Assessor signature:

smira

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 39
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 GLOSSARY OF TERMS

Broiler– any commercial meat type chicken usually raised up to six weeks of age

Brooder–an area used for raising young fowl that provides meat any commercial type

chicken usually raised up to sufficient light and protection

Brooding–a management practice where chicks are given extra supplemental heat and

proper care and management

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 40
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
Cage Housing–a type or system of poultry housing where layers could be kept alone,

by two or in big groups in cage

Culling–is the removal of undesirable or inferior animals in the herd based on

important economic traits and overall performance Downtime-rest period

Immunization–prevention of diseases by providing appropriate vaccines to animals

Incubation–refers to the development of the birds from the fertilized eggs to fully

formed chicks

Livestock–domestic animals kept for use on a farm and raised for sale and profit

Nutrients–food elements or substance found in the feeds such as protein,

carbohydrates, fats and others

Pewee egg–the first egg of a pullet or the smallest sized egg

Poultry–a collective term for birds used either for breeding, egg production, meat

production and recreation Pullet–a young bird ready to lay egg

Ration–the total amount of feeds taken in by an animal during a 24 hour period

Rooster–a matured male poultry used for breeding

Vaccination–a preventive measure to inoculate an animal with a mildly toxic

preparation of bacteria or a virus of specific disease to prevent or to lessen the effects

of the disease

Waterer–equipment used in providing water to animals

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 41
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 TEMPLATES FOR INVENTORY OF TRAINING RESOURCES
3.4 LIST OF TOOLS, EQUIPMENT AND MATERIALS
ANIMAL PRODUCTION (POULTRY) NC II
Recommended list of tools, equipment and materials for the training of 25
trainees for Animal Production (Poultry-Chicken) NC II

QTY TOOLS QTY EQUIPMENT QTY MATERIALS

3 Electric 1 Generator 10 Plastic drinking jars-

lamps ¼, ½, 1 gallon cap

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 42
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
3 Pail 1 Heater 10 Chicks size feeders

3 Feed scoop 1 Welded wire

Welded wire

30 Syringe and 1 Weighing scale 1 Plastic poultry wire

needles

1 Debeaker 1 Wheel barrow 2 PVC pipe

1 Knapsack 1 Feed bin 10 Feeding troughs (local

sprayer materialsbamboo or
PVC pipe)

3 Egg grader 1 Feed cart 10 Drinking trough

1 Hover 1 Infrared gas 10 Plastic waterers

brooder

3 Chick guard 30 Fabricated layer 10 Sacks

cages

1 Curtains 1 Power Sprayer 10 Nests

1 Portable
heater

3 Plastic 1 Old tire

feeders, 5-10
kgs

3 Weighing 5 Aluminum sheets

scale (500
kg. cap.)

5 Syringes (5 1 Plain GI sheets

to 20ml
cap.)

5 Hammer 2 Lawanit

5 Shovel, 5 Hard card boards

wheel
barrow

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 43
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
15 Mineral 5 Plywood
boxes,

5 Waterer Old newspaper

5 Feeding Saw dust

trough

Rice hulls

Feeds

 Chicks booster – from

1 day to 2 weeks old

 Starter mash – 3-4

weeks old

 Finisher mash – 5
weeks old until market
age

Egg trays

 Plastic egg trays (30

pcs capacity)

 Cartoon egg trays

Egg cart

Egg boxes

Veterinary drugs

Supplements

Vaccines

Dewormer

25 PPE:
sets
 Dust coats

 Mask

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 44
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
  Hand gloves

 Boots

 Rain coats

 Fire extinguisher

 Foot baths

Models/actual Learning Materials

objects

Breed/strain/ Production records

hybrid: Broiler
strains:  Rearing flock records

 Hydro G  Laying flock records

60  Financial records
 Pilch-de-kalb

 Lohman  Inventory

 Starbro

 Arbor acre

 Avian Peterson

30 Cobb Strains of records

layers:
 Physical records:
 Babcock
 Brooding and
 Dekalb growing records

H&N  Laying flock

production records
 Hi-sex white
 Financial records:
 Starcross
 Value of production
 Lohman LSL and disposal

 Other sources of
income  Farm

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 45
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 expenses

Egg layers
classification (Based
on Phil. Product
Standard,
classification of
chicken eggs)

 Jumbo >70 g

30  XL 65-70 g

 L 60-65 g

 M 55-60 g

 S 50-55 g

 Pullets 45-50 g

 Peewee 40-45 g

 no weight

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 46
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
3.5 TRAINING FACILITIES

ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II

Recommended list of tools, equipment and materials for the training of 25 trainees for
Animal Production (Poultry) NC II

SPACE SIZE IN AREA IN SQ. TOTAL GRAND

REQUIREMENT METERS METERS AREA IN SQ. TOTAL AREA
METERS IN SQ. M

 Building 13.00 x 15.00 195 195

(permanent) with
facilities

 Student/ 2 x 2 per 4 per student 100

Trainee student/traine
Working Space e

 Lecture Room 8x5 40 40

 Learning 3x5 15 15
Resource
Center
 Kitchen 4x5 20 20

 Storage room 4x5 20

o Poultry house 400

and facilities

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 47
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 Farm area 100

Date Developed: June 23, Document No.

ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 48
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 ANIMAL PRODUCTION POULTRY-CHICKEN NCII
WORKSHOP LAYOUT

TRAINING RESOURCE
FIRE EXIT

SERVICE SUPPORT
QUALITY CONTROL

AREA

AREA
AREA
COMFORT ROOM

PRACTICAL WORK AREA

CONTEXTUAL

COMPUTER LABORATORY
ARE
LEARNING
INSTITUTIONAL RESOURCE AREA
ASSESSMENT AREA

DISTANCE
Document No.
Date Developed: June LEARNING
23, 2020 AREA
ANIMAL PRODUCTION Issued by:
(POULTRY- CHICKEN) EXIT Developed by: Page 49 of
STII NC II ENTRANCE 47
ALEXANDER S. MIRA STII
 Date Developed: June 23, Document No.
ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 50
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII
 Date Developed: June 23, Document No.
ANIMAL 2020
Issued
PRODUCTION by:
(POULTRY- Developed by: Page 51
STII CHICKEN) of 47
NC II ALEXANDER S. MIRA STII