NC: POULTRY PRODUCTION
SAQA ID
49582
NQF
2
MIN CREDITS
133
SETA
ACCREDITING BODY
MIN DURATION
25 DAYS
The purpose of this qualification is to provide learners with the required skills and knowledge to make a positive contribution to the establishment of small farms in the rural areas that can serve their communities and distant markets.
The generic nature of the qualification will facilitate multi-skilling, which in turn, will have a positive impact on the efficiency and productivity of the production farms.
The upskilling of the learners at this level will have a positive impact on the efficiency and profitability of a production farm.
The qualification addresses the urgent need for the adoption of nationally accepted standards for the industry, especially within the SMME sector. This will allow them to operate on a more professional basis. The observance of strict health, hygiene and bio-security principles will minimise the risks that these role players currently face.
The qualification embodies the international requirements for poultry handling and care which will ensure that poultry of a high quality will be produced.
The qualification embodies the international requirements for poultry handling and care which will ensure that poultry of a high quality will be produced. A learner achieving this qualification will be able 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.
Show an understanding of 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 new flock.
Recognise the conditions that can lead to the onset of poultry diseases and the role of vaccines to prevent and control these.
ENTRY LEVEL REQUIREMENTS
It is assumed that a learner entering a programme leading to this qualification has achieved numeracy, literacy and communication equivalent to ABET 3. KVR Pre-assessment
MODULES
1. Fundamental Competencies (English and mathematical literacy)
2. Poultry-business
3. Poultry health and safety
4. Poultry production systems
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