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Poultry Farmer - Knowledge Module

Hybrid Learning Solutions · e-book

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About this book

The theory textbook for the QCTO Occupational Certificate: Poultry Farmer (NQF Level 5, SAQA ID 99027). Nine chapters covering all 62 credits of the knowledge component: the egg and meat production industries, breeding and hatcheries; the work environment on a poultry farm; poultry production and disease control; leading work teams; farm business management; personnel management; the anatomy and physiology of poultry; husbandry and health care; and poultry housing and equipment. Written for the South African industry under AgriSETA, and pitched across the three roles the qualification serves — the house hand, the team leader in the poultry house, and the farm or unit manager. Last date for enrolment on SAQA 99027 is 30 December 2026; last date for achievement is 30 December 2029.

What is inside

  1. Chapter 1 — Introduction to the Poultry Farming Industry
  2. PART A — EGG PRODUCTION
  3. PART B — MEAT PRODUCTION
  4. PART C — BREEDING AND HATCHERIES
  5. PART D — LESS COMMON KINDS OF POULTRY
  6. Chapter 2 — The Work Environment on a Poultry Farm
  7. PART A — SAFE WORK ON A POULTRY FARM
  8. PART B — THE POULTRY FARMING ENVIRONMENT
  9. Chapter 3 — Introduction to Poultry Production and Disease Control
  10. PART A — THE BIRD
  11. PART B — THE POULTRY HOUSE
  12. PART C — POULTRY DISEASE CONTROL
  13. PART D — ENVIRONMENTAL CONTROL
  14. PART E — BIOSECURITY AND HEALTH CARE
  15. PART F — POULTRY NUTRITION
  16. PART G — WATER
  17. Chapter 4 — Leading Work Teams on a Poultry Farm
  18. PART A — THE TEAM LEADER
  19. PART B — PERFORMANCE STANDARDS
  20. PART C — MOTIVATION AND TEAMS
  21. PART D — INTERPERSONAL RELATIONS
  22. PART E — FIRST-LINE DISCIPLINE
  23. PART F — WORK EFFICIENCY AND EFFECTIVENESS
  24. Chapter 5 — Poultry Farm Business Management Concepts
  25. PART A — MANAGING THE FARM’S WORK
  26. PART B — DECIDING, IMPROVING AND DELEGATING
  27. PART C — FINANCIAL MANAGEMENT
  28. PART D — STOCK AND MARKETS
  29. PART E — INFRASTRUCTURE MAINTENANCE
  30. PART F — THE BOOK’S ADDITION: PROJECT PLANS, STANDARD WORK PROCEDURES AND INSPECTION SHEETS
  31. Chapter 6 — Personnel Management Concepts
  32. PART A — PERSONNEL MANAGEMENT CONCEPTS
  33. PART B — EMPLOYEE RELATIONS MANAGEMENT
  34. PART C — CONFLICT AND GRIEVANCE MANAGEMENT
  35. Chapter 7 — Anatomy and Physiology of Poultry
  36. PART A — THE DIGESTIVE AND EXCRETORY SYSTEMS
  37. PART B — THE CARDIOVASCULAR SYSTEM
  38. PART C — THE RESPIRATORY SYSTEM
  39. PART D — THE MUSCULO-SKELETAL SYSTEM
  40. PART E — THE IMMUNE SYSTEM
  41. PART F — THE REPRODUCTIVE SYSTEM
  42. Chapter 8 — Poultry Husbandry and Health Care
  43. PART A — ENVIRONMENTAL CONTROL PRACTICES
  44. PART B — BIOSECURITY AND HEALTH CARE
  45. PART C — POULTRY NUTRITION
  46. Chapter 9 — Poultry Housing and Equipment
  47. PART A — POULTRY HOUSING DESIGN AND CONSTRUCTION
  48. PART B — POULTRY PRODUCTION EQUIPMENT

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