Aavz Chicken Production

SESSION PLAN
Sector : AGRICULTURE AND FISHERY Qualification Title :

ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II Unit of Competency :
BROOD AND GROW CHICKS Module Title : BROODING AND
GROWING OF CHICKS
Learning Outcomes: At the completion of the module the trainees/students must be able to:
LO1. Conduct preparatory activities

LO2. Place chicks and pullets in brooder
house LO3. Perform feeding of birds
LO4. Provide optimum environment for the birds
LO5. Perform preventive and treatment
measures LO6. Perform flock selection
A. INTRODUCTION: This module covers the knowledge, skills and attitudes required to brood and grow chicks. It
includes conducting of preparatory activities, placing of brooder in growing house, feeding of birds, providing of
optimum environment for the birds, performing prophylactic and therapeutic measures and performing flock
selections for broiler and layer.
Animal Production Date Developed: Document No. SSVTC- B. LEARNING ACTIVITIES

(Poultry- Chicken) NC II May 26, 2015 TM1-01
Prepared by: Neil Page 69 of 81 LO 1: CONDUCT PREPARATORY
Maintain Training Issued by:
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ACTIVITIES
Learning
Methods Presentation Practice Feedback Resources Time
Content
2.1-1.Personal • Oral evaluation Read InformationAnswer Compare to See CBLM; 8
protective • Demonstration Sheet 2.1-1 SelfCheck Answer Key hours
equipments 2.1-1; 2.1-1; PPE; stock
room; old
newspaper;
• Lectures/ Read Information Performanc sawdust;
2.1-2.Poultry Sheet 2.1-2 Perform e Criteria ricehull;
Discussion
materials, tools Task Checklist shredded
• Oral evaluation
and equipments Sheet 2.1- 2.1-2 rice straw
Read Information2; Performanc
Sheet 2.1-3 e Criteria
2.1-3. Litter Checklist
materials • Videos/illustration Perform 2.1-3
Job
Sheet 2.1-3
LO 2: PLACE CHICKS AND PULLETS IN BROODER HOUSE
2.2-1. Factors to • Lecture/Discussion Viewing video Answer Compare to CBLM; 6
be considered in • Videos/Illustration clips; Self- Answer Key brooder
Read Information
Animal Production Date Developed: Document No. SSVTC-
(Poultry- Chicken) May 26, 2015 TM1-01
NC II Prepared by: Neil Page 69 of 81
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Maintain Training SSVTC
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selecting broiler and Demonstration Sheet 2.2-1 Check 2.2-1 2.2-1; house; hours
layer stocks 2.2-2. Hands-on heater;
Brooding  Viewing video clips; Performanc chick guard
Read Information e Criteria and
 curtain;
Sheet 2.2-2 Answer Checklist
Lecture/Discussion SelfCheck 2.2-2 DOC;
Demonstration 2.2-2 broiler and
layer
Perform Task
2.2-3. Culling of  Performanc stocks;
Hands/on Sheet 2.2-2
undesirable stocks  e Criteria Chicks with
Perform Job abnormaliti
Checklist
Sheet 2.2-3 2.2-3 es
LO 3: PERFORM FEEDING OF FEEDS
2.3-1 Forms and • Lecture/Discussion Read Information Answer Self- Compare to Various 8
Types of Feeds • Hands-on Sheet 2.3-1; Actual Check 2.3-1 Answer Key forms and hours
presentation 2.3-1; types of
feeds
Perform Job Performanc Feeds;

2.3-2. Feeding • Lecture/ Discussion Read Information Sheet 2.3-2 e Criteria Feeding
management of birds • Demonstration Sheet 2.3-2 Checklist guide;
2.3-2 feeder;
waterer;
weighing
Animal Production Date Developed: Document No. SSVTC- scale; birds
Prepared by: Neil Page 69 of 81
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LO 4: PROVIDE OPTIMUM ENVIRONMENT FOR THE BIRDS
2.4-1. Lighting and • Observation Read Information Perform Job Direct See CBLM; 12
ventilation program • Demonstration Sheet 2.4-1 Sheet 2.4-1; observation Broiler feed hours
hands on ;Performan type; layer
ce Criteria feed type;
Checklist breeder feed
2.4-1 type;
feeders;
waterers
Answer Self-
2.4-2 Bio-security Compare to
• Lecture and Read Information Check 2.4-2
measures Answer Key
Discussion Sheet 2.4-2
2.4-2
LO 5: PERFORM PREVENTIVE AND TREATMENT MEASURES

2.5-1. Common • Lecture/Discussion Viewing video clips; Answer Self- Direct See CBLM; 7
diseases of poultry • Video presentation Read Information Check 2.5-1 observation sick birds; hours
and their control • Demonstration Sheet 2.5-1 ; Compare medication
to Answer tools;
Key 2.5-1 medication
programs;
2.5-2. Health of birds Oral vaccines;
Read Information
questioning biologics;
(Poultry- Chicken) NC II May 26, 2015 TM1-01 ;
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• Observation Sheet 2.5-2 Perform Task isolation
• Lecture/Discussion Sheet 2.5-2
Performanc area; PPE

e Criteria
Checklist
2.5-2
LO 6. PERFORM FLOCK SELECTION

2.6-1.Flock selection • Observation Read Information Observing Direct Birds; 7
• Demonstration Sheet 2.6-1 advanced observation health hours
• Hands-on students; ; Compare program
Answer to Answer records;
SelfCheck Key 2.6-1 Information
2.6-1 sheet; PPE
2.6-2. Culling of birds • Observation Actual
having poor physical demo/hands on Perform Task Oral
• Demonstration
conditions Sheet 2.5-2 questioning
Read Information
;
Sheet 2.6-2
Performanc
e Criteria
Checklist
2.6-2
C. ASSESSMENT PLAN
• Written examination
• Oral evaluation
• Demonstration with questions

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D. TEACHER’S SELF-REFLECTION OF THE SESSION

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COMPETENCY BASED LEARNING MATERIAL
Sector : AGRICULTURE AND FISHERY
Qualification Title : ANIMAL PRODUCTION
(POULTRY-CHICKEN) NC II
Unit of Competency : Brood and Grow Chicks
Module Title : Brooding and Growing Chicks
Mary Help of Christians School (Mindoro), Inc. Brgy.
Parang, Calapan City, Oriental Mindoro

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ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Maintain Poultry Maintaining Poultry AGR XXXX

1. Environment Environment
Brood and Grow Brooding and Growing AGR XXXX

2. Chicks Chicks
Perform Pre-Lay and Performing Pre-Lay and AGR XXXX

3. Lay Activities Lay Activities
4. Trim Beak Trimming Beak AGR XXXX
MODULE CONTENT
UNIT OF COMPETENCY BROOD AND GROW CHICKS

MODULE TITLE BROODING AND GROWING CHICKS
MODULE DESCRIPTOR: This module covers the knowledge, skills and
attitudes required to brood and grow chicks. It
includes conducting of preparatory activities,
placing of brooder in growing house, feeding of
birds, providing of optimum environment for the
birds, performing prophylactic and therapeutic
measures and performing flock selections for
broiler and layer.
NOMINAL DURATION: hours

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LEARNING OUTCOMES:
At the end of this module you must be able to:
LO1. Conduct preparatory activities
LO2. Place chicks and pullets in brooder house
LO3. Perform feeding of feeds
LO4. Provide optimum environment for the birds
LO5. Perform preventive and treatment measures
LO6. Perform flock selection
ASSESSMENT CRITERIA:
• Oral/Written Interviews
• Direct Observation
• Practical Demonstration
LEARNING OUTCOME NO. 2
PLACE CHICKS AND PULLETS IN BROODER HOUSE
Contents:
1. Factors to be considered in selecting broiler and layer stocks

2. Brooding
3. Culling of undesirable stocks
Assessment Criteria
1. Broiler and layer stocks are obtained from reliable/recommended

sources.

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2. A day-old chicks (DOC) and day-old pullets (DOP) are placed to
respective brooding houses observing Good Animal Practices and
Animal Welfare Act.
3. Chicks with abnormalities are culled from the flock.
Conditions
The participants will have access to:
1. Broiler stocks (some are photos only)

1.1 Indian river
1.2 Arbor acres
1.3 Ross
1.4 Cobb
1.5 Hubbard
2. Layer stocks (some are photos only)
2.1 Babcock
2.2 Dekalb
2.3 H&N
2.4 Hi-sex white
2.5 Shaver
2.6 Lohman LSL
2.7 ISA white
2.8 Hy-line
2.9 Novogen
3. Brooder house
4. Chicks with common abnormalities
Assessment Method:
• Written examination
• Oral evaluation
• Demonstration with question
Learning Experiences
Learning Outcome 2
PLACE CHICKS AND PULLETS IN BROODER HOUSE
Learning Activities Special Instructions

1. Read Information Sheet 2.2-1
and 2.2-2 about the Factors to be
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considered in selecting stocks; and The focus of this learning outcome is
Brooding, respectively. to know the factors to be considered
2. Answer Self-check 2.2-1 and in selecting stocks; to learn the
correct way of brooding; and the
2.2-2 then compare your
how, what and when of culling.
answers with
The output of this learning outcome
Answer Key 2.2-1 and 2.2-2 is the proper laying out of chicks in
respectively. the brooder and the correct selection
3. Perform Task Sheet 2.2-2 of stocks which need to be culled
taking note of the correct way out.
of brooding chicks. Written examination, oral evaluation
Evaluate your output using the demonstration with questions are
part of the Institutional Assessment.
Performance Criteria Checklist
2.2-2, before showing it to your
trainer.
4. Perform Job Sheet 2.2-3 about
culling of undesirable stocks.
Evaluate your output using the
Performance Criteria Checklist
2.2-3 before showing it to your
trainer.
Information Sheet 2.2-1 Factors to be considered in Selecting Broiler

and Layer Stocks
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. enumerate and identify different broiler and layer breeds;
2. know and apply the guides in selecting foundation stock to raise.
In Lo2 of the Module on Brooding and Growing Chicks, you will

memorize and identify different broiler and layer breeds. In this section
too, we will discuss the guides in selecting foundation stock to raise.
Different broiler and layer stocks respond to different environments.

Therefore, selection of stock needs careful consideration.
Currently, numerous broiler and layer strains are available in the
local market. In general, however, not one of these strains can be best
under Philippine conditions because performance record varies under
different set of conditions. Some farmers frequently change the strains of
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birds they raise, in attempt to find the particular strain that will perform
better in their particular condition.
The following are some parameters used in selecting a strain of
broiler and layer to be raised:
GUIDES IN SELECTING FOUNDATION STOCK TO RAISE

1. Stock should be purchased from reliable hatchery or franchised dealer.
2. The kind of stock to raise depends upon the purpose for which it is
going to raised.
3. Chicks should be free from diseases and deformities.
4. For broilers, choose that have high livability and fast grower.
5. For layers, choose those that have good egg size, high egg production,
and long productive life.
6. Whether for meat or eggs, choose those that have high feed efficiency
BROILER BREEDS
1. Indian river
2. Ross
3. Hubbard
4. Arbor Acres
5. Cobb
LAYERS STRAIN
1. Babcock
2. Dekalb
3. H & N
4. Hi-Sex White
5. Shaver
6. ISA white
7. Lohman LSL
8. Hy-line
9. Novogen

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Source:
The Philippines Recommends for Broiler Production, Philippines Recommends
Series No. 10-C; The Philippines Recommends for Layer Production, Philippines
Recommends Series No. 23-B, PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY
AND NATURAL RESOURCES RESEARCH AND DEVELOPMENT, Department of Science
and Technology
Self- Check 2.2-1
True or False: Please write T if the statement is TRUE and F if it is

FALSE.
1. Cobb is one of the breeds of broilers.

3. Only for meat class, choose those that have high feed efficiency.
5. Chicks should mildly diseases and deformities.

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ANSWER KEY 2.2-1
1. T 2. T
3. F
4. T
5. F

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Information Sheet 2.2-2
Brooding Learning
Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. perform brooding activity;
2. assess chicks’ behaviors inside the brooder.
Brooding is the process of providing supplemental heat to the

chicks from hatching up to the time that the chicks have grown sufficient
feathers and have developed its thermoregulatory system to control their
own body temperature. The brooding period covers the first 4-6 weeks of
the chicks’ life.
During this period, optimum heat should be provided to the chicks
to prevent them from chilling, which may predispose them to disease and
eventually death. The use of a hover system or other brooding devices
such as curtains and paper matting in slatted floor should be used to
supply proper temperature. Vaccinations against respiratory diseases
(ND and IB) and debeaking are usually done during this period.
Terms:
1. BROODING
-the process of supplying artificial heat to the chicks from the time
they are taken out from the incubators up to the time their bodies can
control their heat requirement.

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2. Brooder
-some kind of tub or container for them to live in. The brooder can be a
galvanized metal feeding tub, a large plastic feeding trough, or even a
circle of cardboard.
3. Heat lamp can be infrared bulb, ordinary bulb, charcoal or kerosene

lamp.
4. Cannibalism is a bad habit prevalent among chickens of all ages. It

usually starts from toe and feather pecking which may results in serious
wounding and death of birds.
5. Debeaking is usually done by trimming the upper and lower

mandibles using an electrically controlled cauterizing blade.
What to DO’s before, during and after the arrival of chicks?

1. We should make sure that the brooder has been disinfected 2
weeks before the arrival of the chicks.
2. All the necessary materials should also be prepared and cleaned
prior to the coming of chicks.
3. Warm up the brooder house 1hr before the arrival of chicks.
4. Place the box of chicks inside the brooder house then get them
outside the box carefully.
5. Count the chicks for verification and for recording purposes.
6. Isolate those weak/deformed chicks for medication and attention
giving. Bury or burn those chicks died as of the arrival.
7. Give them electrolytes.
8. After 30 minutes to 1hr, give them correct amount and type of
feeds.
9. Have a regular check or monitoring of your chicks to identify
problems or abnormalities on their behavior or in the brooder
itself.
10. Do some recordings of your observation for reporting.

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BASIC REQUIREMENT FOR BROODING DAY-OLD CHICKS
1. SUFFICIENT HEAT
-provide heat during day or night and avoid changes in brooder
temperature during the first two weeks of life.
*Behavior of the DOC can be used as guidelines for correct brooding

temperatures
Fig. 1. The chicks feel comfortable and evenly distributed around the
hoover

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when the temperature is right
Fig. 2. There is a draft when the chicks wedge behind the hoover
Fig. 3. It is too hot when the chicks open their wings and move away from
the heat source
Fig. 4. It is too cold when the chicks chirp

and pile under the hoover

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-The brooder guards should be place 90-
120 cm from the edge of the hover to
keep the chicks close to the heat source
for the first few days. -For heaters which
are provided with hover, adjust hover
height to the existing temperature and
needs of the birds. Maintain a minimum
of 1216cm clearance above the back of
the birds.
-For heaters without hover, adjust the
 amount of heat by regulating the inflow of
air or by adjusting the amount of fuel.







2. ADEQUATE LIGHT AND VENTILATION
 a well lighted brooder attracts and encourages the chicks to start
feeding.
 provide sufficient ventilation to supply plenty of oxygen and facilitate
the removal of carbon dioxide and excess moisture.
3. AMPLE SPACE TO AVOID OVERCROWDING

 overcrowding leads to poorly developed chicks, high mortality, as well
as harmful vices like toe picking, feather picking or cannibalism.
4. HEALTHY STOCKS
 select only healthy chicks. Avoid chicks with wet vents and dull eyes
5. CORRECT FEEDING
 feed the chicks intermittently rather than continuously. Research
studies have shown that when using intermittently feeding, chicks
utilize nutrients better.
 do not allow feed troughs to go empty longer than one to two hours.
6. PROPER SANITATION
 cleanliness and dryness of the brooding quarters will prevent
contamination of the chicks from parasites and diseases.
7. REGULARITY OF CARE AND MANAGEMENT

 Environment should be kept as uniform as possible, sudden changes
in surroundings causes a certain degree of stress.
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 It is advisable that a regular caretaker, feed the chickens following
definite schedule during the first three weeks of life.
8. ENVIRONMENTAL CONTROL
 optimum house temperature for laying birds is between 18 – 29 degree
Celcius
 flocks health and performance are highly dependent on temperature
control and good ventilation.
-after 7 to 10 days the brooder floor mats can be removed.

-more feeders and waterers should be made available as the chicks grow.
-vaccination is a good measure to prevent the outbreak of diseases -all
weak, deformed, and sickly chicks should be culled right away and
properly disposed off.
-the immediate burning or burying of dead birds is an important part of a
good sanitation program.
SOURCES OF HEAT FOR ARTIFICIAL BROODER
1. Electricity
 Desired temperature is easily attained and the danger from fire is less.
 An electric- hover type brooder has built-in resistant coil that provides
heat.
 However, in adopting electrically operated brooders, consider the cost
of operation and reliability of power source
2.Liquefied petroleum gas (LPG)

 Can be used in areas where fuel sources are expensive and not
available at all.
 Popularly used in large-scale poultry farms
 Found to be effective and efficient in providing heat for large number
of chicks at a relatively lower cost.
3. Charcoal
 Commonly used in areas where other fuel sources are expensive and
not available.
 Cheap and readily available
Table 1. Ratio of some heat sources to the no. of chicks

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No. of Chicks Heat source Amount
25 25 watts 1
incandescent lamp
50 50 watts 1
incandescent lamp
100 50 watts 3
incandescent lamp
100 Kerosene lamp 3
Self- Check 2.2-2
Interpretation. Interpret the following figures:
1.

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2.
3.

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4.
Answer Key 2.2-2
1. It is too cold when the chicks chirp and pile under the hoover.
2. It is too hot when the chicks open their wings and move away from the
heat source.
3. There is a draft when the chicks wedge behind the hoover.
4. The chicks feel comfortable and evenly distributed around the hoover
when the temperature is right.

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TASK SHEET 2.2-2
Title: Brooding
Performance Objective: Given this topic, you should be able to
place chicks inside the brooder house observing the requirements and
basic needs of the chicks and observing Good Animal Practices and
Animal Welfare Act.
Supplies/Materials: broiler chicks, brooder house, PPE
Steps/Procedure:
1. Make sure your brooder house is ready for brooding.
2. Place your chicks inside the brooding house gently.
3. Observe the needs of your chicks and respond immediately to it.
4. Accomplish the records of your newly arrived chicks.
Assessment Method: Direct observation; Oral questioning, Practical
Demonstration

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Performance Criteria Checklist 2.2-2
CRITERIA
YES NO
Did you….
 prepare brooding house?
 place chicks gently inside the brooding house?
 observe the needs of the chicks?
 respond to those needs?
 accomplish the records?

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JOB SHEET 2.2-3
Title: Culling of Undesirable Stocks
Performance Objective: Given the necessary conditions, you
should be able to select and identify the
characteristics of the stocks that need to be
culled-out. You should also be able to perform the
actions needed for the culled stocks.
Supplies/Materials : broiler chicks inside the brooder house, paper
and ballpen
Steps/Procedure:
1. Prepare yourself before entering the poultry house. You should
wear your PPE and observe good quarantine program. Don’t neglect
the foot bath.
2. Proceed to brooding house then start to observe the behavior of the
chicks. Keep silent to free our chicks from stress.
3. Intelligent observation is very needed for a good and reliable result.
Look for those weak, deformed, sicked, and showing no chance of
survival chicks. Write on your paper the good and/or bad behavior
of the chicks that you identified.
4. Identify the chick/s which can be subjected for culling.
5. Tell your trainer why do think you need to cull that/those chick/s.
6. Wait for the feedback of your trainer. Culled chicks may be isolate
for further checking, monitoring and medication depending on the
need of that particular bird.
7. Have a continues approach to the isolated bird and accomplish
records about its current situation as well as the medication
program you are administering.

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Assessment Method: Direct observation; oral questioning; practical
Demonstration
Performance Criteria Checklist 2.2-3
CRITERIA
YES NO
Did you….
 prepare yourself before entering the poultry house?
 observe the behavior of the chicks intelligently?

 write on your paper your observed chicks behavior?
 identify the chick/s to be culled?

 show your trainer what will you do to the culled
chick/s?

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Printed power point presentation (7 pages) 4 slides/page Evidence Plan
Competency Animal Production (Poultry-Chicken) NC II
standard: (Core Competency)
Unit of Brood and Grow Chicks
competency:
Ways in which evidence will be collected:
[tick the column]
Observation &
Demonstration &
Third Party Report

Questioning
Questioning
Written
The evidence must show that the trainee…
 wears Personal Protective Equipments* /
 cleans and disinfects poultry house
/
thoroughly*
 prepares poultry materials, tools and
/
equipments*
 installs chick guard, curtains and portable / /
heaters correctly*
 cleans and lays-out litter materials /
 obtains broiler and layer stocks from reliable
sources* /
 places DOC and DOP to respective brooding /

houses*
 culls chicks with abnormalities* /
 prepares and cleans feeders and waterers
/
regularly
 feeds poultry according to company feeds and /
/
feeding guide*
 practices nutrient supplementation /
 secures and disposes feed left-overs properly / /
 provides proper lighting program* /
 augments ventilation during hot climatic /
/
conditions*

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 applies bio-security measures* / /
 disposes wastes properly / /
 determines and reports distress conditions of /
poultry
 administers preventive measures* / /
 isolates sick birds / /
 applies culling procedures /
 performs flock selection according to company /
requirements*
 updates relevant records on regular basis /
NOTE: *Critical aspects of competency
Performance Test
Specific Instruction for the Candidate
Qualification ANIMAL PRODUCTION (POULTRY-CHICKEN)

NCII
Unit of Competency Brood and Grow Chicks
Module Title Brooding and Growing Chicks
Learning Outcome Place Chicks and Pullets in Brooder House

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PLEASE READ CAREFULLY:
Given the necessary conditions, you should be able to select and identify the
characteristics of the stocks that need to be culled-out for a period of thirty
(30) minutes, following company standards.
1. Prepare yourself before entering the poultry house.

2. Proceed to brooding house then start to observe the behavior of the
chicks.
3. Write on your paper the good and/or bad behavior of the chicks.
4. Identify the chick/s which can be subjected for culling.
5. Tell your trainer why do think you need to cull that/those chick/s.
6. Show your trainer what you will do to that/those chick/s after culling.
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. How do you assess the chicks intelligently?  

2. What are the hints that may tell you the chicks condition
inside the brooder house?  
3. What is the importance of disinfecting the brooder before the
arrival of the chicks?  
4. Why do you need to accomplish records every after activity
inside our poultry house?  
Safety Questions

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5. Why do we need to wear PPE before entering the poultry  
house?
6. How do you apply appropriate precautionary and control  
measures to control pest and diseases in your birds?
7. What are the precautions in handling chemical  
disinfectants?
8. What is the proper way to clean the isolation area?  
Contingency Questions
9. What will you do to your chicks if there is a power  
breakdown?
10. What will you do if a flood came in to your farm?  
11. What will you do to minimize the damage of strong winds to  
your birds?
12. What will you do if there is a disease outbreak in your  
poultry farm?
Job Role/Environment Questions  
13. What will you do to the used beddings of your brooder?  
14. What will you do to minimize the foul odor of your poultry  
house?
15. What will you do to your mortalities?  
16. How will you save electricity in your farm?  
Rules and Regulations
17. Explain TQM (Total Quality Management).  
18. What is the importance of the agricultural systems  

principle ISO?
19. Mention a permit or certificate that you may first s to  
posse become a legal animal raiser on a specific location.
20. Name a code and regulation set by the Department of  
Agriculture and explain its importance.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

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Answer Key To Questioning Tool
Extension/Reflection Question
1. We assess the chicks intelligently by, first is to understand the
different behaviors of them. We should know the meaning of the different
gestures they are to show.
2. Their behavior and physical condition are the hints which may tell you
what the real condition of your birds is.
3. Disinfection of the brooder before the arrival of the chicks is very
necessary to assure that it is clean and free from any pests, diseases,
and bacteria that may infest our poultry.
4. Accomplishing records is important because it may tell you how your
business runs. It can help you in many ways like in monitoring,
inventory, financial matters, medication, etc.
Safety Questions
5. We need to wear PPE before entering the poultry house for our own
protection as well as to minimize the entry of foreign organisms.
6. We apply good bio-security measures like good housing and fencing to
control and prevent pests and diseases to infest our birds.
7. Precautions for the handling of chemical disinfectants include the
safety procedures such as avoid contact in the eyes and skin, as
prescribed by the company written in the product label of the chemical
being used. It is also important to place it in a safer spot where children
and youth cannot reach them.
8. We should regularly clean disinfect our isolation room because it
serves as the recovery room for those sick and weak birds though there
are still other uses of the isolation room.
Contingency Questions
9. You may use kerosene lamp as your heat source.
10. We may prevent our birds to be ruined by flood by establishing
a good drainage. We can also make our poultry house to become a
little higher.
11. We can minimize damages of strong winds by putting chick
curtains and good wallings.
12. We should make a total disposal of affected birds, on the other
hand, we can still save those uninfected poultry. We should conduct
total disinfection of our poultry house.

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Job Role/Environment Questions
13. Used beddings of our brooder like old newspapers may be used as
organic fertilizer because they do decompose. You can also use them as
an organic material for your vermi if you have some.
14. There are so many ways to minimize the foul odor ruining your poultry
atmosphere as well as your neighbors. The first way is to maintain the
cleanliness of your farm. Dispose the wastes properly. Give much
attention to the manure. It must always be dry. You may use rice hull or
carbonize rice hull so as spraying the manure with different deodorant
like wood vinegar, EM, EMAS, etc.
15. Mortalities should be burn or bury.
16. We should use electricity wisely. Administer proper lighting program,
use correct wattage of bulb during brooding, and utilize the natural
breeze for ventilation.
Rules and Regulations
17. A core definition of total quality management (TQM) describes a
management approach to long–term success through customer satisfaction.
In a TQM effort, all members of an organization participate in improving
processes, products, services, and the culture in which they work.
18. The importance of the agricultural systems principle ISO 9000 is in
the quality management systems of Agricultural Marketing.
19. We should hold Business permit, Barangay permit and the
Environmental Compliance Certificate from the Department of Environment
and Natural Resources.
20. Section 19 of the Administrative Code of 1987 on the National
Committee on the Biosafety of the Philippines.
TABLE OF SPECIFICATION

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Inventory of Training Resources
Resources for presenting instruction

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 Models/Actual objects As per TR As per Remarks
Inventory
Broiler strain 60 800
Layer strain 30 72
Egg layers classification 30 240
 Print Resources As per TR As per Remarks
Inventory
Reference 20
Materials/books
Brochures 8
Resources for Skills practice of Competency #2

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory
Syringe 5 5
 Tools As per TR As per Remarks
Inventory
Pail and Basin 3 10
Feed scoop 3 3
Wheel barrow 5 20
Chick guard 3 3
As per TR As per Remarks
Inventory
 Equipment
Generator 1 0
Brooder 1 4
Weighing scale 1 4
Feed bin 1 4
Feed cart 1 2
Knapsack sprayer 1 3
Training Activity Matrix

Facilities/To
Training Activity Trainee Venue Date & Remarks
ols and

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(Workstatio
Equipment Time
n/ Area)
Prayer
June
Lecture
Recap of Activities Room 23,
2015;
Unfreezing
8:00
Activities All
Liturgy Guide AM to
Feedback of trainees 8:30
Training AM
Rejoinder/Motivati
on
Gathering relevant Information Learning June Had
information with sheet; broiler Resource 23, gathered
regard to the strain; layer Area; 2015; relevant
factors to be strain Lecture 8:30 information
considered in All Room; AM to with regard
selecting broiler trainees Computer 10:00 to the
and layer stocks Laboratory AM factors to be
considered
in selecting
broiler and
layer stocks
Conduct Brooding Broiler chicks; Practical June

Chick guard; Work Area/ 23,
Bernard 2015;
Brooder; Poultry
de Leon; Had
Weighing 10:30
Gary house conducted
scale; AM -
Hermosa correct
Information 12:00
; Jessa brooding
sheet; e-media NN;
Doyola
devices 2:00 PM
– 2:30
Culling of Broiler chicks; Practical June
Undesirable brooder; PPE; Work Area/ 23,
Had culled
Stocks Frederic Job Sheet; Poultry 2015;
undesirable
Lambon paper; ballpen house 3:00 PM
stocks
-4:00
PM

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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 Animal Production (ChickenPoultry)
NC II. Please check the appropriate box of your answer to the questions
below.
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 and grow chicks?
2.1 Conduct preparatory activities /

2.2. Place chicks and pullets in brooder house /
2.3. Perform feeding of feeds /
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. Retrim beak /
4.4. Carry-out work to completion /
FORM 1.2: EVIDENCE OF CURRENT COMPETENCIES ACQUIRED
RELATED TO JOB/OCCUPATION

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Current
competencies Proof/Evidence Means of validating
Conduct Certificate of Competency Dry seal

preparatory Training Certificate Date of Expiration
activities
National Certificate
Certificate of Employment
Place chicks and Certificate of Competency Dry seal
pullets in brooder Training Certificate Date of Expiration
house
Perform feeding of Certificate of Competency Dry seal
birds Training Certificate Date of Expiration
Provide optimum Certificate of Competency Dry seal
environment for Training Certificate Date of Expiration
the birds
FORM 1.3: SUMMARY OF CURRENT COMPETENCIES VERSUS

REQUIRED COMPETENCIES
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements

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Outcomes based on CBC
1. Maintain poultry environment
Perform preparatory activities Performing none
preparatory
activities
Maintain poultry house and Maintaining poultry none
facilities house and facilities
Maintain farm area Maintaining farm none

area
Perform completion activities Performing none

completion
activities
2. Brood and grow chicks
Perform preparatory none Performing
activities preparatory activities
Place chicks and pullets in none Placing chicks and

brooder house pullets in brooder
house
Perform feeding of birds none Performing feeding of

birds
Provide optimum none Providing optimum
environment for the environment for the
birds birds
Perform preventive and none Performing preventive
treatment measures and
treatment measures
Perform flock selection none Performing flock

selection
Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
3. Perform pre-lay and lay activities
Perform preparatory Performing none

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activities preparatory
activities
Transfer layers in laying Transfering layers none

house in laying house
Employ lighting program Employing lighting none

program
Apply feeding activities Applying feeding none
activities
Perform health care Performing health none

care
Perform harvesting and Performing none

postlaying activities harvesting and
post-laying activities
4. Trim beak
Carry-out preparatory Carrying-out none

activities preparatory
activities
Trim beak Trimming beak none
Retrim beak Retrimming beak none

Carry-out work to completion Carrying-out work to none
completion
Form No. 1.4: Training Needs
Training Needs (Learning Module Title/Module of

Outcomes) Instruction
3. Brooding and growing

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3.1 Conduct preparatory activities
3.2 Place chicks and pullets in brooder
house
3.3 Perform feeding of birds
3.4 Provide optimum environment for the chicks
birds
3.5 Perform preventive and treatment
measures
3.6 Perform flock selection
Progress chart Achievement chart

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Training Evaluation Report
1. Title of the Report : Institutional Assessment on Animal Production

(Chicken-Poultry) NC II

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2. Executive summary: Each trainee should pass the institutional
assessment.
3. Rationale: As per mandate by TESDA, all trainees should undergo

mandatory assessment right after the training. Every trainer is
encouraged to conduct institutional assessment.
4. Objective: Institutional assessment is given to determine that the

training conducted is in line with the standard of competency.
5. Methodology: CBT delivery and modular approach training are
applied.
6. Results and discussion

Data interpretation
It was observed that the most of the trainee passed the national
assessment since the curriculum content jive with the assessment
content as per training regulation based on competency standard.
Data analysis
90% of the trainee passed the National Assessment as soon as the
Trainer religiously conducted the training based on the competency
standard.
Conclusion
In our training situation, CBT delivery enables the trainer to catalyze
the knowledge, skills and attitude of the trainee.
7. Recommendation
It was highly recommended that the conduct of training should follow
the CBT delivery and modular approach.
Diploma NC II Certificate in Animal Production COA Plan Training

Session and Facilitate Training Sessions Workshop lay out

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OPERATIONAL PROCEDURE
Equipment Type Brush Cutters
Equipment Code BT-01
Location Practical Work Area
Operation Procedure:

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1. Take a careful look around to make sure that no obstacles exist within a
perimeter of 15m or less around brush cutter.
2. Place the body of the brush cutter onto the ground in a flat clear area
and hold it firmly in place so as to ensure that neither the blades nor the
throttle come into contact with any obstacles when the engine starts up.
3. Place the throttle into the idling position when starting the engine.
4. After starting up the engine, if the blades continue to rotate even after the
throttle has been moved fully back, turn off the engine and check the
throttle wire and other parts.
5. When using your brush cutter, do not grip other part except the handles.
6. If the blade touches a hard object like a stone, immediately stop the
engine and check if there something wrong with the blade. If so, replace
the blade by new one.
7. Never touch the muffler, spark plug, or other metallic parts of the engine
while the engine is in operation or immediately after shutting down the
engine. Doing so may result in serious burns.
8. When you finish cutting in one location and wish to continue work in
another spot, turn off the engine and turn the unit as the blade faces
away from your body.
9. After using, brush off dirt from the machine, check damage or slack of
each part. If you find abnormalities, repair them for the next use.
10. Keep it in its proper storage area.
HOUSEKEEPING SCHEDULE
ANIMAL PRODUCTION
Qualification Station/Bldg Equipment
(POULTRY-CHICKEN) NC II
Area/Section PRACTICAL WORK AREA
In-Charge San Diego Santos
ACTIVITIES Responsible Schedule for the 2nd Semester, 2011

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Daily Every Weekly Every Month Remarks
Person other 15th Day ly
Day
1. Clean and check tools and Trainees/ X
equipment/ accessories Janitors (in the
from dust and dirt absence of
trainees)
2. Clean and free the poultry Trainees/ X
area Janitors (in the
absence of
trainees)
3. Clean and arrange working Trainees/ X
areas according to floor Janitors (in the
plan/lay-out; check absence of
stability trainees)
4. Clean and check open field, Trainees/ X
poultry houses, Janitors (in the
equipments • absence of
rust trainees)
• unnecessary
objects/items
• obstructions
• any used
materials/scraps
5. Clean, check and maintain Trainees/ X
Tool Room Janitors (in the
absence of
• Free of dust, not damp
trainees)
• Tools in appropriate
positions/locations
• With visible
labels/signage
• Logbook and forms are
complete, in order and
updated
• Lights, ventilation – OK
6. Clean and check Rest Room Trainees/ X
Janitors (in the
• Urinals, bowls, wash
absence of
basins, walls and
trainees)
partitions are free from
stains, dirt, oils, graffiti
and unnecessary
objects;
• Ceilings free from

cobwebs and dangling
items
• Floor is kept dry; no

broken tiles or
protruding objects
• Equipped with dipper
and pails; properly
located after use
• Water systems is
functional: no
dripping/damaged
faucets or pipes
• Drainage system is
working, no
waterclogged areas

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• No offensive odor
• Lights /Ventilation – OK
7. Clean and check wash area: Trainees/ X
Janitors (in the
• Walls/Floors- –free
absence of
from oils, molds,
broken tiles, gums, trainees)
stains or graffiti
• Drainage system is
functional
• Water system
functional; no dripping
faucets or leaking pipes
• Free from unnecessary

objects (mops, rags)
7. Clean and maintain Trainees/ X

surroundings by sweeping/ Janitors (in the
removing fallen leaves, absence of
branches, debris and other trainees)
refuse, impounded water,
clearing pathways of
obstructions
8. Disposal of waste materials Trainees/ X
(Follow waste segregation Janitors (in the
system) absence of
trainees)
WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO

Clean and check tools and equipment/ accessories from dust and dirt
Clean and check Rest Room
Clean and maintain surroundings
Disposal of waste materials

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WEEKLY TASK YES NO
Clean and arrange working areas according to floor plan/lay-out; check stability
Clean and check open field, poultry houses, some equipments
EVERY 15TH OF THE MONTH TASK

Clean and free the poultry area
Clean, check and maintain Tool Room
EQUIPMENT MAINTENANCE SCHEDULE*

DAILY OPTIONAL SEASONAL
• Check the blades
• Check the bolt that fastens the • Check the engine’s oil • Change and evaluate tractor oil.
brush cutter blade
 Check the air • Change gear case
• Verify that your tractor’s safety • Check spark plugs
cleaner  Check
features are in place
fuel filter • Check coolant
• Check the tractor’s radiator-
• Change metal blade
fluid level
• Check the cutter’s safety guard
 Tap off the tractor’s fuel

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tank.
Note: Refer to Owner’s Manual
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Brush Cutter
EQUIPMENT CODE BC-01
LOCATION PRACTICAL WORK AREA

Schedule for the Month of March
MANPOWER Daily Every Weekly Every Monthly Remarks
ACTIVITIES Other 15th
Day Day
1. Start with visual Electrician X Activity is
inspection of your done before

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small farm brush cutter Trainer and after
using the
equipment
2. Check the bolt that Trainees X Activity is
fastens the brush cutter done before
Trainer
blade using the
equipment
3. Verify that your cutter’s Trainees X Activity is

safety features are in done before
Trainer
place using the
equipment
4. Check the engine’s Trainees X Activity is
radiator-fluid level done before
Trainer
using the
equipment
5. Check the engine’s oil Trainees X Activity is

done before
* Check oil levels Trainer
using the
* Check hydraulic and equipment
transmission fluid
* Add oil as needed
6. Check the cutter’s Trainees X Check

safety guard warranty and
Trainer
after service
assistance
from dealer
7. Check the air cleaner Trainees X Check

(optional) warranty and
Trainer
after service
assistance
from dealer
8. Change and evaluate Trainees X We can go up

tractor oil. to 500 hours
Trainer
before oil
needs
changing.
9. Change tractor filters X Follow the

owner’s
 Clamping/closing off manual’s
the fuel line instructions
10. Check spark plugs X Follow
manual
instructions
closely
11. Check coolant X seasonal

evaluation of
• Check inside the filler water-based
neck for debris of any coolants with
kind a
hydrometer is
• Insert the hydrpmeter highly
into the neck, squeeze recommende
the bulb and release d
to fill the column
12. Change metal blade X Should be
carried out at
least once a
month or as
needed

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WORKSHOP INSPECTION CHECKLIST
Qualification ANIMAL PRODUCTION (POULTRY-CHICKEN) NC II

Area/Section Practical Work Area In-Charge Zolis Santos
YES NO INSPECTION ITEMS

1. Are the tools and equipment/accessories free from dust and dirt?
2. Is the work and poultry house area clean and free from weeds, grass, obstacles
and vermins?

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3. Are the work areas cleaned and arranged according to lay-out? Are they stable?
4. Are the poultry houses and storage room free from, unnecessary objects/items,
obstructions and any used materials/scraps?
5. Is the Tool Room free of dust? Are the tools in appropriate positions/locations
with visible labels/signages?
6. Is the rest room free from stains, dirt, oils, graffiti and unnecessary objects?
7. Is the wash area free from oils, molds, broken tiles, gums, stains or graffiti? Is the
drainage system functional?
8. Are the surroundings free from fallen leaves, branches, debris and other refuse,
impounded water, clearing pathways of obstructions?
9. Is waste segregation followed?
Remarks:
Inspected by: Date:
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST

Equipment Type : Brush Cutter
Property Code/Number : BC-01
Location : PRACTICAL WORK AREA
YES NO INSPECTION ITEMS
1. Are the bolts fasten the blade firmly?
2. Are the cutter’s safety features are in place?
3. Is the radiator fluid still in good level?
4. Is the engine’s oil in required point?
5. Is the cutter’s safety guard still in place?
6. Is the air cleaner free from any dirt or dust?
7. Is the engine cool enough so oil will be safe to handle?
8. Is the fuel line clamped or closed off?
9. Are spark plugs properly working?
10. Is the metal blade still in functional?

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Remarks:
Inspected by: Date:
WASTE SEGREGATION LIST

Qualification ANIMAL PRODUCTION (POULTRY-CHICKEN) NCII
Area/Section PRACTICAL WORK AREA
In-Charge ZOLIS SANTOS
GENERAL/ACCUMULATED WASTE SEGREGATION METHOD
WASTES Recycle Compose Dispose
1. Broken hat (native/buri) X
2. Chicken Manure X
3. Torn feeders X
4. Torn waterers X
5. Chick boxes X
6. Beddings X
7. Used sacks X
8. Empty bottles X
9. Mortalities X
10. Old bamboo flooring X
11. Used disposable X
syringes
12. Used bulbs X

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DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS
LOG DATE ISSUED TYPE DESCRIPTION DATE

SERIAL COMPLETED
Danger/Caution (System
Components
Test Reference,
etc.)
BC-01 January 2015 One of the bolts Brush Cutter February

lost 2015
EH-03 March 2015 Uninsulated Electric April 2015

wire Heater
FC-02 February Out of Order Feed cart March 2012

2015
DM-01 April 2015 Troubled switch Dressing May 2015

Machine

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PURCHASE REQUEST
Department : Animal Production NC II PR No. 1 Date: June 15, 2015
Section: Poultry-Chicken Raising
Qty. Unit Item Description Stock No. Estimated Unit Cost Total Cost
10 Pcs. 1 gal. Plastic waterer Php 35.00 350.00
10 Pcs. 3 kg Plastic feeder Php 100.00 1000.00
2 bags Chick booster mash Php 756.00 1,312.00
4 bags Broiler starter crumble Php 1,200.00 4,800.00
6 bags Broiler finisher crumble Php 1,100.00 6,600.00
TOTAL Php 14,062.00
Purpose: for hands-on purposes only
Requested by: Recommending Approval: Approved:
Mr. Neil Mark V. Loto Sr. Maria Guia S. Asparen, FMA Sr. Maria Corazon G. Ortańez, FMA
Trainer Technical Directress Animator

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COA
Maintain Training Facilities

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Revision # 0
Mark V. Loto
Facilities SSVTC
Revision # 0

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SESSION PLAN

Sector : AGRICULTURE AND FISHERY Qualification Title :

LO1. Conduct preparatory activities

Animal Production Date Developed: Document No. SSVTC- B. LEARNING ACTIVITIES

LO 3: PERFORM FEEDING OF FEEDS

Perform Job Performanc Feeds;

LO 5: PERFORM PREVENTIVE AND TREATMENT MEASURES

Performanc area; PPE

LO 6. PERFORM FLOCK SELECTION

Animal Production Date Developed: Document No. SSVTC-

Animal Production Date Developed: Document No. SSVTC-

Sector : AGRICULTURE AND FISHERY

Qualification Title : ANIMAL PRODUCTION

Unit of Competency : Brood and Grow Chicks

Module Title : Brooding and Growing Chicks

Mary Help of Christians School (Mindoro), Inc. Brgy.

Parang, Calapan City, Oriental Mindoro

Animal Production Date Developed: Document No. SSVTC-

No. Unit of Competency Module Title Code

Maintain Poultry Maintaining Poultry AGR XXXX

Brood and Grow Brooding and Growing AGR XXXX

Perform Pre-Lay and Performing Pre-Lay and AGR XXXX

4. Trim Beak Trimming Beak AGR XXXX

UNIT OF COMPETENCY BROOD AND GROW CHICKS

Animal Production Date Developed: Document No. SSVTC-

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

LO1. Conduct preparatory activities

LO2. Place chicks and pullets in brooder house

LO3. Perform feeding of feeds

LO4. Provide optimum environment for the birds

LO5. Perform preventive and treatment measures

LO6. Perform flock selection

LEARNING OUTCOME NO. 2

PLACE CHICKS AND PULLETS IN BROODER HOUSE

1. Factors to be considered in selecting broiler and layer stocks

1. Broiler and layer stocks are obtained from reliable/recommended

Animal Production Date Developed: Document No. SSVTC-

The participants will have access to:

1. Broiler stocks (some are photos only)

PLACE CHICKS AND PULLETS IN BROODER HOUSE

Learning Activities Special Instructions

Information Sheet 2.2-1 Factors to be considered in Selecting Broiler

In Lo2 of the Module on Brooding and Growing Chicks, you will

Different broiler and layer stocks respond to different environments.

GUIDES IN SELECTING FOUNDATION STOCK TO RAISE

Animal Production Date Developed: Document No. SSVTC-

Self- Check 2.2-1

True or False: Please write T if the statement is TRUE and F if it is

1. Cobb is one of the breeds of broilers.

Animal Production Date Developed: Document No. SSVTC-

Animal Production Date Developed: Document No. SSVTC-

Brooding is the process of providing supplemental heat to the

Animal Production Date Developed: Document No. SSVTC-

3. Heat lamp can be infrared bulb, ordinary bulb, charcoal or kerosene

4. Cannibalism is a bad habit prevalent among chickens of all ages. It

5. Debeaking is usually done by trimming the upper and lower

What to DO’s before, during and after the arrival of chicks?

Animal Production Date Developed: Document No. SSVTC-

*Behavior of the DOC can be used as guidelines for correct brooding

Animal Production Date Developed: Document No. SSVTC-

Fig. 4. It is too cold when the chicks chirp

Animal Production Date Developed: Document No. SSVTC-

3. AMPLE SPACE TO AVOID OVERCROWDING