Poultry Production NQF 2 New

National Certificate:
Poultry Production

NQF

2 SAQA ID

49582

MIN CREDITS

133 EST DURATION

1 YEAR

SETA

AGRISETA

How is the programme aligned?

This programme is a SAQA registered qualification aligned to unit standards.

Unit Standards

The fundamental component consists of Unit Standards to the value of 36 credits all of which are compulsory. The core component consists of Unit Standards to the value of 72 credits all of which are compulsory.

The following elective Unit Standards to a value of 25 credits have been selected:

US 119404: Care for commercial layers (10 Credits)
US 119450: Produce poultry broilers (15 Credits)
The fundamental component consists of Unit Standards to the value of 36 credits all of which are compulsory. The core component consists of Unit Standards to the value of 72 credits all of which are compulsory.
The following elective Unit Standards to a value of 25 credits have been selected:
- US 119404: Care for commercial layers (10 Credits)
- US 119450: Produce poultry broilers (15 Credits)

Who is the target audience?

This qualification is intended for learners who:

Currently work in a poultry farm environment
Seek to gain knowledge and skills in poultry farming
Are in junior positions and aspire to progress to higher levels within farming operations
Own poultry farms
Aim to have their practical experience in poultry farming formally recognised
Wish to make a positive contribution to the establishment of small farms in rural areas, thereby serving their communities and distant markets

What are the entry requirements?

It is preferable that learners accessing this qualification have demonstrated competence in:

Numeracy at NQF Level 1
Communication at NQF Level 1

What is the purpose of the programme?

The National Certificate Poultry Production NQF Level 2, provides learners with the opportunity to gain competence in poultry production and aid their securing of employment in the industry. For those who are already employed in a poultry production farm, the multi-skilling that the qualification offers may open a career path in the industry.

The generic nature of the qualification facilitates multi-skilling, which is designed to have a positive impact on the overall efficiency and productivity of farming operations.

In addition, the qualification addresses the urgent need for the adoption of nationally accepted standards for the industry, especially within the SMME sector. This will enable poultry producers to operate on a more professional basis. The observance of strict health, hygiene and bio-security principles is intended to minimise the risks that these role players currently face.

What are the learning outcomes?

The learning outcomes from the qualification exit level outcomes will enable learners to:

Show an understanding of the structure of the poultry industry and the role it plays in the production of food for the population
Indicate the principles and procedures of health and safety that are necessary in a poultry production facility
Demonstrate an understanding of the basic anatomy and physiology of poultry
Understand the various components that are used in poultry diets and the function of these in the promotion of health and growth
Show an understanding of the dangers that microscopic organisms pose to bio-security in a poultry production facility and the rules and procedures that are required to minimize their occurrence
Recognise the importance of providing constant clean water for the continued health of poultry
Indicate the importance of monitoring the environmental conditions for the production and health of poultry
Understand the procedures for cleaning a poultry house at the end of a production cycle and the preparation for the introduction of a new flock
Recognise the conditions that can lead to the onset of poultry diseases and the role of vaccines to prevent and control these

How is the programme structured?

The unit standards of the qualification have been collated into the following 6 modules::

1.Introduction to Poultry Production

2.Health and Safety Practices

3.Produce and Care for Poultry

4.Poultry Farm Management

5.Mathematical Skills

6.Communication Skills

Note: Credit Accumulations and Transfer (CAT) exemption for specific Unit Standards is applicable to approved learners and CAT applications for approval will be provided on request.

Approved learners will have reduced contact days.

How will the course be delivered and assessed?

Facilitation strategy

We offer our clients various facilitation methods based on specific needs. This can include in-person , on-line, virtual facilitation methods or a combination of any of these. Various learning techniques, such as simulations, roleplays, and presentations are used. Facilitators give feedback on participation, strengths, and areas for improvement. Practical application is crucial, requiring learners to apply knowledge in their daily work under supervision.

Assessment strategy

Formative Assessment is conducted throughout the programme during the facilitated sessions. Assessment activities are included in the Formative Assessment Workbook and will be checked by the facilitator. Learners are expected to complete all the activities in their workbooks.
Summative Assessment is conducted at the end of the foundational training phase. Learners are expected to complete summative assessment activities in the workplace and complete a logbook.
Final Integral Assessment (FISA) is conducted at the end of the qualification and learners are only eligible for the FISA once competent for all modules. The FISA will consist of assessment of knowledge, practical and reflexive components although these may be integrated.

What are the workplace requirements?

Outcomes-based qualifications require application of skills in the workplace. For this qualification the following human and physical resources are required:

Manager, farm supervisor, safety representative, colleagues
Poultry producing business premises including commercial layer and broiler farms
PC with internet access, printer and calculator
Documents such as: standard farm operating procedures, processes, policies, instruction manuals, industry standards and copies of e-mails
Farm tools and equipment such as: PPE , cleaning and disinfectant, first aid etc.
Learners must be exposed to all outcomes related to the qualification; this would include all activities related to poultry production

What workplace activities will need to be completed?

Learners receive a logbook providing guidelines for workplace integration activities and in some cases specific workplace assignments to be conducted with evidence collection.
Some of the practical workplace activities for this qualification include the following:
- Consider and explain three good housekeeping practices that you observed and three poor housekeeping practices observed. State why these either add to workplace safety or create a hazard or risk to workplace safety.
- Conduct an observation to determine what processes/steps/actions are conducted to manage the farming of healthy broilers according to accepted industry standards.
- Prepare and conduct an interactive 20-minute presentation, or participate in a group discussion, where information can be presented with the use of visual aids.
- Supply copies of two e-mails. One must be a formal e-mail e.g. to a manager or customer. The other email must be a casual email to a friend or colleague. Describe 2 differences in the type of language and wording used and explain why the language choices are different.
- Create a pamphlet for new poultry farmers. The pamphlet is required to include the following elements; feed, light, air, water, space and sanitation. For each element, describe; correct conditions required, diseases or other conditions that may be caused if the correct conditions are not provided, and any abnormal versus normal behaviour that may occur due to the conditions provided.

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