Animal Production NC II.doc

_____________________________________________________________________________TR - ANIMAL PRODUCTION NC II Promulgated December 2004

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ANIMAL PRODUCTION NC II

TRAINING REGULATIONS

AGRICULTURE AND FISHERY SECTOR

TABLE OF CONTENTS

AGRI-FISHERY SECTOR


Page/s

Section 1 ANIMAL PRODUCTION NC II QUALIFICATION 1

Section 2 COMPETENCY STANDARDS Basic Competencies Common Competencies Core Competencies

2 - 502 - 1516 - 2425 - 50

Section 3 TRAINING STANDARDS3.1. Curriculum Design

3.1.1. Basic 3.1.2. Common3.1.3. Core

3.2. Training Delivery3.3. Trainee Entry Requirements3.4. List of Tools, Equipment and Materials3.5. Training Facilities3.6. Trainers’ Qualifications3.7. Institutional Assessment

51 - 6251 - 5651 52 53 - 56575858 - 61626262

Section 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

63

COMPETENCY MAP 64

DEFINITION OF TERMS 65 - 67

ACKNOWLEDGEMENTS 68

TRAINING REGULATIONS FORANIMAL PRODUCTION NC II

Section 1 ANIMAL PRODUCTION NC II QUALIFICATION

The ANIMAL PRODUCTION NC II Qualification consists of competencies that a person must achieve to raise poultry, raise small ruminants, raise swine and raise large ruminants.

This Qualification is packaged from the competency map of the Agri-Fishery Sector as shown in Annex A.

The units of competency comprising this qualification includes the following:

Code BASIC COMPETENCIES

500311105 Participate in workplace communication500311106 Work in a team environment500311107 Practice career professionalism500311108 Practice occupational health and safety procedures

Code COMMON COMPETENCIES

AGR321201 Apply safety measures in farm operationsAGR321202 Use farm tools and equipmentAGR321203 Perform estimation and calculations

Code CORE COMPETENCIESAGR621301 Raise poultryAGR621302 Raise small ruminantsAGR621303 Raise swineAGR621304 Raise large ruminants

A person who has achieved this Qualification is competent to be:

Poultry Raiser Livestock Raiser/Farmer Entrepreneur (Animal Production)


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SECTION 2 COMPETENCY STANDARDS

These guidelines are set to provide the Technical Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for ANIMAL PRODUCTION NC II.

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE : 500311105

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.

ELEMENT PERFORMANCE CRITERIAItalicized terms are elaborated in the Range of Variables

1. Obtain and convey workplace information

1.1 Specific and relevant information is accessed from appropriate sources

1.2 Effective questioning , active listening and speaking skills are used to gather and convey information

1.3 Appropriate medium is used to transfer information and ideas

1.4 Appropriate non- verbal communication is used1.5 Appropriate lines of communication with supervisors

and colleagues are identified and followed1.6 Defined workplace procedures for the location and

storage of information are used1.7 Personal interaction is carried out clearly and concisely

2. Participate in workplace meetings and discussions

2.1 Team meetings are attended on time2.2 Own opinions are clearly expressed and those of

others are listened to without interruption2.3 Meeting inputs are consistent with the meeting purpose

and established protocols2.4 Workplace interactions are conducted in a courteous

manner 2.5 Questions about simple routine workplace procedures

and maters concerning working conditions of employment are asked and responded to

2.6 Meetings outcomes are interpreted and implemented

3. Complete relevant work related documents

3.1 Range of forms relating to conditions of employment are completed accurately and legibly

3.2 Workplace data is recorded on standard workplace forms and documents

3.3 Basic mathematical processes are used for routine calculations

3.4 Errors in recording information on forms/ documents are identified and properly acted upon

3.5 Reporting requirements to supervisor are completed according to organizational guidelines


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RANGE OF VARIABLES

VARIABLE RANGE

1. Appropriate sources 1.1. Team members

1.2. Suppliers

1.3. Trade personnel

1.4. Local government

1.5. Industry bodies

2. Medium 2.1. Memorandum

2.2. Circular

2.3. Notice

2.4. Information discussion

2.5. Follow-up or verbal instructions

2.6. Face to face communication

3. Storage 3.1. Manual filing system

3.2. Computer-based filing system

4. Forms 4.1. Personnel forms, telephone message forms, safety reports

5. Workplace interactions 5.1. Face to face

5.2. Telephone

5.3. Electronic and two way radio

5.4. Written including electronic, memos, instruction and forms, non-verbal including gestures, signals, signs and diagrams

6. Protocols 6.1. Observing meeting

6.2. Compliance with meeting decisions

6.3. Obeying meeting instructions


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EVIDENCE GUIDE

1. Critical Aspects of Competency

Assessment requires evidence that the candidate:

1.1. Prepared written communication following standard format of the organization

1.2. Accessed information using communication equipment

1.3. Made use of relevant terms as an aid to transfer information effectively

1.4. Conveyed information effectively adopting the formal or informal communication

2. Underpinning Knowledge and Attitudes

2.1. Effective communication2.2. Different modes of communication 2.3. Written communication2.4. Organizational policies2.5. Communication procedures and systems2.6. Technology relevant to the enterprise and the

individual’s work responsibilities

3. Underpinning Skills 3.1. Follow simple spoken language

3.2. Perform routine workplace duties following simple written notices

3.3. Participate in workplace meetings and discussions

3.4. Complete work related documents

3.5. Estimate, calculate and record routine workplace measures

3.6. Basic mathematical processes of addition, subtraction, division and multiplication

3.7. Ability to relate to people of social range in the workplace

3.8. Gather and provide information in response to workplace Requirements

4. Resource Implications

4.1. Fax machine

4.2. Telephone

4.3. Writing materials

4.4. Internet

5. Methods of Assessment

5.1. Direct Observation

5.2. Oral interview and written test

6. Context of Assessment

6.1. Competency may be assessed individually in the actual workplace or through accredited institution


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UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT

UNIT CODE : 500311106

UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

ELEMENTPERFORMANCE CRITERIA

Italicized terms are elaborated in theRange of Variables

1. Describe team role and scope

1.1. The role and objective of the team is identified from available sources of information

1.2. Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources

2. Identify own role and responsibility within team

2.1. Individual role and responsibilities within the team environment are identified

2.2. Roles and responsibility of other team members are identified and recognized

2.3. Reporting relationships within team and external to team are identified

3. Work as a team member

3.1. Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives

3.2. Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context

3.3. Observed protocols in reporting using standard operating procedures

3.4. Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.


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RANGE OF VARIABLES

VARIABLE RANGE

1. Role and objective of team

1.1. Work activities in a team environment with enterprise or specific sector

1.2. Limited discretion, initiative and judgement maybe demonstrated on the job, either individually or in a team environment

2. Sources of information

2.1. Standard operating and/or other workplace procedures

2.2. Job procedures

2.3. Machine/equipment manufacturer’s specifications and instructions

2.4. Organizational or external personnel

2.5. Client/supplier instructions

2.6. Quality standards

2.7. OHS and environmental standards

3. Workplace context 3.1. Work procedures and practices

3.2. Conditions of work environments

3.3. Legislation and industrial agreements

3.4. Standard work practice including the storage, safe handling and disposal of chemicals

3.5. Safety, environmental, housekeeping and quality guidelines


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EVIDENCE GUIDE

1. Critical aspects of competency


1.1. Operated in a team to complete workplace activity

1.2. Worked effectively with others

1.3. Conveyed information in written or oral form

1.4. Selected and used appropriate workplace language

1.5. Followed designated work plan for the job

1.6. Reported outcomes

2. Underpinning Knowledge and Attitude

2.1. Communication process

2.2. Team structure

2.3. Team roles

2.4. Group planning and decision making

3. Underpinning Skills 3.1. Communicate appropriately, consistent with the culture of the workplace


The following resources MUST be provided:

4.1. Access to relevant workplace or appropriately simulated environment where assessment can take place

4.2. Materials relevant to the proposed activity or tasks


Competency may be assessed through:

5.1. Observation of the individual member in relation to the work activities of the group

5.2. Observation of simulation and or role play involving the participation of individual member to the attainment of organizational goal

5.3. Case studies and scenarios as a basis for discussion of issues and strategies in teamwork

6. Context for Assessment

6.1. Competency may be assessed in workplace or in a simulated workplace setting

6.2. Assessment shall be observed while task are being undertaken whether individually or in group


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UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.



1. Integrate personal

objectives with

organizational goals

1.1 Personal growth and work plans are pursued

towards improving the qualifications set for the

profession

1.2 Intra- and interpersonal relationships is are

maintained in the course of managing oneself based on

performance evaluation

1.3 Commitment to the organization and its goal is

demonstrated in the performance of duties

1. Set and meet work

priorities

2.1 Competing demands are prioritized to achieve personal,

team and organizational goals and objectives.

2.2 Resources are utilized efficiently and effectively to

manage work priorities and commitments

2.3 Practices along economic use and maintenance of

equipment and facilities are followed as per

established procedures

2. Maintain

professional growth

and development

3.1 Trainings and career opportunities are identified and

availed of based on job requirements

3.2 Recognitions are sought/received and demonstrated

as proof of career advancement

3.3 Licenses and/or certifications relevant to job and

career are obtained and renewed


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RANGE OF VARIABLES

VARIABLE RANGE

1. Evaluation 1.1 Performance Appraisal1.2 Psychological Profile

1.3 Aptitude Tests

2. Resources 2.1 Human2.2 Financial2.3 Technology

2.3.1 Hardware

2.3.2 Software

3. Trainings and career opportunities

3.1 Participation in training programs 3.1.1 Technical 3.1.2 Supervisory 3.1.3 Managerial 3.1.4 Continuing Education3.2 Serving as Resource Persons in conferences and

workshops

4. Recognitions 4.1 Recommendations4.2 Citations4.3 Certificate of Appreciations4.4 Commendations4.5 Awards

4.6 Tangible and Intangible Rewards

5. Licenses and/or certifications

5.1 National Certificates5.2 Certificate of Competency

5.3 Support Level Licenses5.4 Professional Licenses


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EVIDENCE GUIDE

1. Critical Aspects of

CompetencyAssessment requires evidence that the candidate:1.1 Attained job targets within key result areas (KRAs)1.2 Maintained intra - and interpersonal relationship in the

course of managing oneself based on performance evaluation

1.3 Completed trainings and career opportunities which are based on the requirements of the industries

1.4 Acquired and maintained licenses and/or certifications according to the requirement of the qualification

2. Underpinning Knowledge

2.1 Work values and ethics (Code of Conduct, Code of Ethics, etc.)

2.2 Company policies2.3 Company operations, procedures and standards 2.4 Fundamental rights at work including gender sensitivity2.5 Personal hygiene practices

3. Underpinning Skills 3.1 Appropriate practice of personal hygiene3.2 Intra and Interpersonal skills3.3 Communication skills


The following resources MUST be provided:4.1 Workplace or assessment location4.2 Case studies/scenarios


Competency may be assessed through:5.1 Portfolio Assessment5.2 Interview5.3 Simulation/Role-plays5.4 Observation5.5 Third Party Reports5.6 Exams and Tests


6.1 Competency may be assessed in the work place or in a simulated work place setting


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UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

UNIT CODE : 500311108

UNIT DESCRIPTOR : This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.



1. Identify hazards and risks

1.1 Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures

1.2 Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures

1.3 Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures

2. Evaluate hazards and

risks

2.1Terms of maximum tolerable limits which when

exceeded will result in harm or damage are identified

based on threshold limit values (TLV)

2.2Effects of the hazards are determined

2.3 OHS issues and/or concerns and identified safety

hazards are reported to designated personnel in

accordance with workplace requirements and

relevant workplace OHS legislation


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3. Control hazards and

risks

3.1Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed

3.2Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies

3.3Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices

3.4Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol

4. Maintain OHS

awareness

4.1 Emergency-related drills and trainings are participated in as per established organization guidelines and procedures

4.2 OHS personal records are completed and updated in accordance with workplace requirements


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RANGE OF VARIABLES

VARIABLE RANGE

1. Safety regulations May include but are not limited to:1.1 Clean Air Act1.2 Building code1.3 National Electrical and Fire Safety Codes1.4 Waste management statutes and rules1.5 Philippine Occupational Safety and Health Standards1.6 DOLE regulations on safety legal requirements1.7 ECC regulations

2. Hazards/Risks May include but are not limited to:2.1 Physical hazards – impact, illumination, pressure, noise, vibration, temperature, radiation 2.2 Biological hazards- bacteria, viruses, plants, parasites, mites, molds, fungi, insects2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke, gasses, vapors2.4 Ergonomics

2.4.1 Psychological factors – over exertion/ excessive

force, awkward/static positions, fatigue, direct

pressure, varying metabolic cycles

2.4.2 Physiological factors – monotony, personal

relationship, work out cycle

3. Contingency measures

May include but are not limited to:3.1 Evacuation3.2 Isolation3.3 Decontamination3.4 (Calling designed) emergency personnel

4. PPE May include but are not limited to:4.1 Mask4.2 Gloves4.3 Goggles4.4 Hair Net/cap/bonnet4.5 Face mask/shield4.6 Ear muffs4.7 Apron/Gown/coverall/jump suit4.8 Anti-static suits


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VARIABLE RANGE

5. Emergency-related drills and training

5.1 Fire drill5.2 Earthquake drill 5.3 Basic life support/CPR5.4 First aid5.5 Spillage control 5.6 Decontamination of chemical and toxic5.7 Disaster preparedness/management

6. OHS personal records

6.1 Medical/Health records6.2 Incident reports6.3 Accident reports6.4 OHS-related training completed


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EVIDENCE GUIDE


Assessment requires evidence that the candidate:1.1 Explained clearly established workplace safety and

hazard control practices and procedures1.2 Identified hazards/risks in the workplace and its

corresponding indicators in accordance with company procedures

1.3 Recognized contingency measures during workplace accidents, fire and other emergencies

1.4 Identified terms of maximum tolerable limits based on threshold limit value- TLV.

1.5 Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace

1.6 Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices

1.7 Completed and updated OHS personal records in accordance with workplace requirements

2. Underpinning Knowledge and

Attitude

2.1 OHS procedures and practices and regulations2.2 PPE types and uses2.3 Personal hygiene practices2.4 Hazards/risks identification and control2.5 Threshold Limit Value -TLV2.6 OHS indicators 2.7 Organization safety and health protocol2.8 Safety consciousness2.9 Health consciousness

3. Underpinning Skills

3.1 Practice of personal hygiene 3.2 Hazards/risks identification and control skills3.3 Interpersonal skills3.4 Communication skills


The following resources must be provided:4.1 Workplace or assessment location4.2 OHS personal records4.3 PPE4.4 Health records


Competency may be assessed through:5.1 Portfolio Assessment 5.2 Interview5.3 Case Study/Situation

5. Context for Assessment

6.1Competency may be assessed in the work place or in a simulated work place setting


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COMMON COMPETENCIES

UNIT TITLE : Apply Safety Measures in farm operations

UNIT CODE : AGR321201

UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. It includes identifying areas, tools, materials, time and place in performing safety measures.

ELEMENT PERFORMANCE CRITERIA

1. Determine areas of concern for safety measures

1.1 Work tasks are identified in line with farm operations

1.2 Place for safety measures are determined in line with farm operations

1.3 Time for safety measures are determined in line with farm operations

1.4 Appropriate tools, materials and outfits are prepared in line with job requirements

2. Apply appropriate safety measures

2.1 Tools and materials are used according to specifications and procedures

2.2 Outfits are worn according to farm requirements2.3 Effectivity/shelf life/expiration of materials are

strictly observed2.4 Emergency procedures are known and

followed to ensure a safework requirement2.5 Hazards in the workplace are identified and

reported in line with farm guidelines3. Safekeep/dispose tools,

materials and outfit3.1 Used tools and outfit are cleaned after use and

stored in designated areas3.2 Unused materials are properly labeled and

stored according to manufacturers recommendation and farm requirements

3.3 Waste materials are disposed according to manufacturers, government and farm requirements


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RANGE OF VARIABLES

VARIABLE RANGE

1. Work tasks Work task may be selected from any of the subsectors:1.1 Aquaculture1.2 Animal Production1.3 Crop Production1.4 Post-harvest1.5 Agri-marketing1.6 Farm Equipment

2. Place 2.1 Animal pens, cages, barns2.2 Fish ponds, cages2.3 Stock room/storage areas/warehouse2.4 Field/farm/orchard

3. Time 3.1 Vaccination and medication period3.2 Fertilizer and pesticides application3.3 Feed mixing and feeding3.4 Harvesting and hauling3.5 Cleaning, sanitizing and disinfecting3.6 Dressing, butchering and castration

4. Tools, materials and outfits

4.1 Tools4.1.1 Wrenches4.1.2 Screw driver4.1.3 Pliers

4.2 Materials4.2.1 Bottles4.2.2 Plastic4.2.3 Bags4.2.4 Syringe

4.3 Outfit4.3.1 Masks4.3.2 Gloves4.3.3 Boots4.3.4 Overall coats4.3.5 Hat4.3.6 Eye goggles

5. Emergency procedures 5.1 Location of first aid kit5.2 Evacuation5.3 Agencies contract5.4 Farm emergency procedures

6. Waste materials 6.1 Animal manure6.2 Waste water6.3 Syringes6.4 Unused farm chemicals e.g. pesticides, chemicals,

fertilizers6.5 Expired reagents6.6 Dead animals

7. Hazards 7.1 Chemical7.2 Electrical7.3 Falls


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EVIDENCE GUIDE


Assessment requires evidence that the candidate:1.1Determined areas of concern for safety measures1.2Applied appropriate safety measures according to industry

requirements1.3Prepared tools, materials and outfit needed1.4Performed proper disposal of used materials1.5Safekeep/cleaned tools, materials and outfit in designated

facilities


2.1Safety Practices 2.1.1 Implementation of regulatory controls and policies

relative to treatment of area and application of chemicals

2.1.2 Proper disposal of waste materials

2.2Codes and Regulations2.2.1 Compliance to health program of DOH and DENR2.2.2 Hazard identification2.2.3 Emergency procedures

2.3Tools & Equipment: Uses and Specification2.3.1 Masks, gloves, boots, overall coats for health

protection

2.4Maintenance2.4.1 Regular check-up and repair of tools, materials

and outfit before and after use


3.1Ability to recognize effective tools, materials and outfit3.2Ready skills required to read labels, manuals and other

basic safety information

4. Method of Assessment

Competency in this unit must be assessed through:4.1 Practical demonstration 4.2 Third Party Report


5.1 Farm location5.2 Tools, equipment and outfits appropriate in applying safety

measures


6.1 Assessment may occur in the workplace or in a simulated workplace or as part of a team under limited supervision


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UNIT TITLE: Use Farm Tools and Equipment

UNIT CODE: AGR321202

UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes required to use farm tools and equipment. It includes selection, operation and preventive maintenance of farm tools and equipment.


1. Select and use farm tools 1.1 Identified appropriate farm tools according to requirement/use

1.2 Farm tools are checked for faults and defective tools reported in accordance with farm procedures

1.3 Appropriate tools and equipment are safely used according to job requirements and manufacturers conditions

2. Select and operate farm equipment

2.1 Identify appropriate farm equipment2.2 Instructional manual of the farm tools and

equipment are carefully read prior to operation2.3 Pre-operation check-up is conducted in line

with manufacturers manual2.4 Faults in farm equipment are identified and

reported in line with farm procedures2.5 Farm equipment used according to its function2.6 Followed safety procedures

3. Perform preventive maintenance

3.1 Tools and equipment are cleaned immediately after use in line with farm procedures

3.2 Routine check-up and maintenance are performed

3.3 Tools and equipment are stored in designated areas in line with farm procedures


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RANGE OF VARIABLES

VARIABLE RANGE

1. Farm equipment 1.1 Engine1.2 Pumps1.3 Generators1.4 Sprayers

2. Farm tools 2.1 Sickle2.2 Cutters2.3 Weighing scales2.4 Hand tools2.5 Measuring tools2.6 Garden tools

3. Pre-operation check-up 3.1 Tires3.2 Brake fluid3.3 Fuel3.4 Water3.5 Oil3.6 Lubricants3.7 Battery


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EVIDENCE GUIDE


Assessment requires evidence that the candidate:1.1 Correctly identified appropriate farm tools and equipment1.2 Operated farm equipments according to manual

specification 1.3 Performed preventive maintenance


2.1 Safety Practices 2.1.1 Ideal good work habits to demonstrate to workers

easy and safety standards during operation of farm equipment

2.2 Codes and Regulations2.2.1 Environmental Compliance Certificate (ECG)2.2.2 Effective work supervision in the operations of

farm equipment

2.3 Tools & Equipment: Uses and Specification2.3.1 Knowledge in calibrating and use of equipment2.3.2 Safety keeping of equipments every after use

2.4 Maintenance2.4.1 Regular upkeep of equipments2.4.2 Preventive maintenance skills

2.5 Values2.5.1 Positive outlook towards work2.5.2 Possesses pre-emptive/anticipatory skills


3.1 Ability to recognized defective farm equipment3.2 Perform proper management practices of safety

measures4. Method of

AssessmentCompetency in this unit must be assessed through:

4.1 Direct observation 4.2 Practical demonstration4.3 Third Party Report


5.1 Service/operational manual of farm tools and equipment5.2 Tools and equipment5.3 Farm implements




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UNIT TITLE: Perform Estimation and Basic Calculation

UNIT CODE: AGR321203

UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes required to perform basic workplace calculations.


1. Perform estimation 1.1 Job requirements are identified from written or oral communications

1.2 Quantities of materials and resources required to complete a work task are estimated

1.3 The time needed to complete a work activity is estimated

1.4 Accurate estimate for work completion are made1.5 Estimate of materials and resources are reported

to appropriate person 2. Perform basic workplace

calculation2.1 Calculations to be made are identified according

to job requirements2.2 Correct method of calculation identified2.3 System and units of measurement to be

followed are ascertained 2.4 Calculation needed to complete work tasks are

performed using the four basic process of addition, division, multiplication and subtraction

2.5 Calculate whole fraction, percentage and mixed when are used to complete the instructions

2.6 Number computed in self checked and completed for alignment


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RANGE OF VARIABLES

VARIABLE RANGE

1. Calculations 1.1 Quantity of feeds1.2 Amount of fertilizer1.3 Amount of medicines

2. Method of calculation 2.1 Addition2.2 Subtraction2.3 Multiplication2.4 Division2.5 Ratio and proportion

3. System of measurement

3.1 English3.2 Metric

4. Units of measurement 4.1 Area4.2 Volume4.3 Weight


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EVIDENCE GUIDE


Assessment requires evidence that the candidate:1.1 Performed estimation1.2 Performed basic workplace calculation1.3 Applied corrective measures as maybe necessary


2.1 Mathematics2.1.1 Basic mathematical operations2.1.2 Percentage and ratios2.1.3 Unit Conversion2.1.4 Basic accounting principles and procedures

2.1.4.1 Production cost2.1.4.2 Sales2.1.4.3 Accounts receivables/payables

2.2 Systems, Processes and Operations2.2.1 Knowledge in different management practices and

operational procedures

2.3 Values2.3.1 Safety consciousness2.3.2 Time consciousness and management2.3.3 Cost consciousness2.3.4 Precision


3.1 Ability to perform basic calculation3.2 Communicate effectively


Competency in this unit must be assessed through:4.1 Practical demonstration4.2 Written examination


5.1 Relevant tools and equipment for basic calculation5.2 Recommended data




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CORE COMPETENCIES

UNIT OF COMPETENCY : Raise Poultry


UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to raise poultry efficiently and effectively. It includes selection and procurement of stock, maintenance of optional environment for poultry, assessment of chick health, selection of brood/layer stock, pre and post laying activities and implementing health programs.

ELEMENT PERFORMANCE CRITERIAItalicized terms are elaborated in the Range Statement

1. Select and procure stock

1.1Breed/strains/hybrid are identified according to industry standard

2. Maintain optional environment for poultry

2.1 Poultry houses, tools and equipment are cleaned and disinfected

2.2 Chick guard, curtains, heaters are installed and adjusted based on industry standard

2.3 Litter materials are laid-out and changed/cleaned regularly

2.4 Feeders and water trough are prepared and cleaned regularly

2.5 Poultry species are fed according to industry standards

2.6 Feed left-over is properly secured and spoiled feed is disposed properly

2.7 Extended lighting system is provided to 20 week old pullets based on industry standard

3. Observe and assess chick health

3.1 Chicks behavior are monitored to determine health condition

3.2 Records are collected and collated3.3 Chicks are debeaked in appropriate time

4. Select brood /layer stock

4.1 Poultry species for brooding are selected and transferred to growing house

4.2 Poultry species intended for layers are selected and transferred to laying house

4.3 Chicks with undesirable traits are culled from the herd

5. Perform pre and post laying activities

5.1 Eggs are harvested once or twice a day using appropriate materials

5.2 Eggs are classified according to industry classification standards

5.3 Eggs are stored at room temperature


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5.4 Eggs are processed to extend storage life and add value

6. Perform preventive and therapeutic measures

6.1 Medication programs are administered according to industry and farm production requirements

6.2 Physical evaluation of poultry species are regularly performed

6.3 Protective measures are administered according to industry and farm production requirements

6.4 Poultry species with undesirable traits are culled out6.5 Health records are updated on a regular basis

RANGE OF VARIABLES

VARIABLE RANGE


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1. Breed/strain/hybrid 1.1Broiler strain1.1.1 Anak1.1.2 Pilch-de-kalb1.1.3 Lohman1.1.4 Starbro1.1.5 Arbor acre1.1.6 Avian Peterson1.1.7 Cobb

1.2Strains of layers include:1.2.1 Babcock1.2.2 Dekalb1.2.3 H & N1.2.4 Hi-sex white1.2.5 Kimber1.2.6 Starcross1.2.7 Lohman LSL

1.3Breeds of egg-type ducks:1.3.1 The Phil. Mallard1.3.2 Khaki Campbell1.3.3 Indian Runner1.3.4 Tsaiya1.3.5 Chery Valley Hybrid

1.4Breeds of Quail1.4.1 Japanese Seatle1.4.2 Japanese Taiwan1.4.3 Silver

2. Tools and equipment

2.1Tools and Equipment2.1.1 Generator2.1.2 Heater2.1.3 Electric lamps2.1.4 Weighing scale2.1.5 Pail2.1.6 Feed scope2.1.7 Wheel barrow2.1.8 Feed bin2.1.9 Feed cart2.1.10 Syringe

2.2Layer2.2.1 Plastic drinking jars2.2.2 Weighing scale2.2.3 Chick size feeders2.2.4 Egg trays2.2.5 Infrared gas brooder2.2.6 Syringes and needles2.2.7 Debeaker


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2.2.8 Feed cart2.2.9 Fabricated layer cages2.2.10 Napsack sprayer2.2.11 Egg grader2.2.12 Pail2.2.13 Feed scoop2.2.14 Hover2.2.15 Chick guard2.2.16 Curtains2.2.17 Wheel barrow

2.3Ducks and quails2.3.1 Welded wire2.3.2 Plastic poultry wire2.3.3 PVC pipe2.3.4 Feed through2.3.5 Drinking through2.3.6 Plastic waterers2.3.7 Wheel barrow2.3.8 Weighing scale2.3.9 Egg trays2.3.10 Sacks2.3.11 Nests2.3.12 Old tire2.3.13 Sprayer2.3.14 Heater2.3.15 Pail

3. Chick guard and heaters

3.1 Aluminum sheets3.2 Plain GI sheets3.3 Lawanit3.4 Hard card boards3.5 Plywood3.6 Portable heater

4. Litter materials 4.1 Old newspaper4.2 Saw dust4.3 Rice hulls

5. Chick behavior 5.1 Even distribution of chicks inside the brooder indicates right brooding temperature

5.2 Chicks stay close to heat source, brooding temperature is too cold

5.3 Chicks stay away to heat source, brooding temperature is too hot

5.4 Chicks cluster together at one corner, theres a draft6. Records 6.1Production records

6.2Rearing flock records6.3Laying flock records6.4Financial records6.5Inventory records6.6Physical records

6.6.1 Brooding and growing records


28

6.6.2 Laying flock production records6.7Financial records

6.7.1 Value of production and disposal6.7.2 Other sources of income6.7.3 Farm expenses

7. Feeders and waterer

7.1Plastic feeders, 5-10 kgs. capacity7.2Feeding throghs (local materials)

7.2.1 Bamboo7.2.2 PVC pipes

7.3Plastic jars, ¼, ½, 1 gallon capacity8. Feeding

according to industry standards

8.1Broiler (Adlibitum)8.1.1 Chicks booster – from 1 day to 2 weeks old8.1.2 Starter mash – 3-4 weeks old8.1.3 Finisher mash – 5 weeks old until market age

8.2Approximate feed consumption of egg-type chickens per bird8.2.1 10 – 15 grams (0-4 weeks)8.2.2 20 – 30 grams (5-8 weeks)8.2.3 33 – 43 grams (9-12 weeks)8.2.4 44 – 54 grams (13-16 weeks)8.2.5 55 – 65 grams (17-20 weeks)8.2.6 73 – 83 grams (21-24 weeks)8.2.7 120-130 grams (25-40 weeks)8.2.8 115-120 grams (41-52 weeks)8.2.9 110-115 grams (53-60 weeks)8.2.10 100-110 grams (61-64 weeks)

8.3Ready to lay chicks/quails8.3.1 110-1120 grams/bird/day (ducks)8.3.2 23-45 grams/bird/day (quails)

9. Appropriate materials

9.1Egg trays9.1.1 Plastic egg trays (30 pcs./60 pcs. capacity)9.1.2 Cartoon egg trays

9.2Egg cart9.3Egg boxes

10. Industry classification standards

10.1 Layer eggs classification:10.1.1 XL and jumbo (62 grams up)10.1.2 Large (55-61 grams)10.1.3 Medium (48-54 grams)10.1.4 Small (41 –47 grams)10.1.5 Very small/peewee (below 41 grams)

10.2 Ducks and quail eggs are classified according to:10.2.1 Good eggs – this includes cleaned and free from any

stain/dirt10.2.2 Reject eggs – this includes cracked, off-shaped, off-

sized, heavily/partly soiled and wet eggs

11. Processed eggs 11.1 Salted eggs11.2 “Balot” eggs11.3 Pickled eggs


29

11.4 Century eggs12. Medication

program12.1 Broiler

12.1.1 Anti-stress preparation (e.g. vitamins) mixed in water12.1.2 Vaccination

12.1.2.1 NCD, B1 strain (live vaccine)12.1.2.2 Infectious bursal disease (IBD),

intermediate strain (live vaccine)12.1.2.3 NCD, Las sota strain (live vaccine)

12.1.3 Preventive measures (as the case maybe)12.1.3.1 Four days use of antibiotics on feeds/water12.1.3.2 Three days use of vitamins on feed/water

12.2 Recommended vaccination and deworming program for egg-type chickens:

12.2.1 Marek’s vaccine (day old)12.2.2 Newcastle disease (NCD) or Avian pest vaccine

(10 days old)12.2.3 Infectious bursal disease (14 days)12.2.4 Newcastle disease or avian pest vaccine, La Sota

strain or equivalent12.2.5 Fowl fox vaccine (6-8 weeks)12.2.6 Newcastle disease vaccine, La Sota strain or

equivalent (10 weeks)12.2.7 Dewormer (14 weeks)12.2.8 Newcastle disease vaccine, La Sota strain or

equivalent (16 weeks)12.2.9 Insecticides (18 weeks)12.2.10 Dewormer (18 weeks)12.2.11 Dewormer (30 weeks)12.2.12 Newcastle disease vaccine, La Sota strain or

equivalent (32 weeks)12.3 Recommended medication and vaccination program for Ducks and Quails

12.3.1 Antibiotic or sulfa drug preparation (1-7 days)12.3.2 Antibiotic-vitamin-mineral mixture (8-14 days)12.3.3 Multi-vitamins (21-28 days)12.3.4 Antibiotic-vitamin-mineral mixture (2 months)12.3.5 Antibiotic-vitamin-mineral mixture (4 months)12.3.6 Fowl cholera vaccine (4.5 months)12.3.7 Antibiotic-vitamin-mineral mixture (laying

months)13. Protective

measures13.1 Dust coats13.2 Mask13.3 Hand gloves13.4 Boots13.5 Rain coats13.6 Fire extinguisher13.7 Foot baths

EVIDENCE GUIDE

1. Critical Aspects Assessment requires evidence that the candidate:


30

of Competency 1.1Identified appropriate space requirements for poultry1.2Identified superior strain of day-old chicks1.3Demonstrated correct brooding of chicks1.4Demonstrated correct brooding of chicks1.5Programmed and administered effective medication and

nutritional requirements1.6Handled disinfectants and pest control solution based on

approved practices1.7Accomplished appropriate records1.8Identified common poultry diseases


2.1Safety Practices2.15S implementation2.2 Knowledge in handling biologicals and disinfectants

base on manufacturers specifications or VET recommendations

2.2 Mathematics and Mensuration2.9.1 Computation of feed requirements at different

physiological stages2.2.2 Feed conversion efficiency2.2.3 Space requirements at various stages of growth2.2.4 Provision of right amount of drugs, vaccines and

other biologicals2.2.5 Profitability of the operation

2.3 Materials: Uses and Specifications 2.3.1 Office supplies and equipments – used for proper

monitoring of production activities2.4 Tools and equipment: Uses and Specifications

2.4.1 Brooders, feeder, heater, waterers, etc.- for efficient rearing and management of broilers

2.5 Communications2.5.1 Preparation of inventory reports and production

records2.6 Systems, Processes and Operations

2.6.1 Selection of initial stocks 2.6.2 Procedures in the preparation of brooding houses2.6.3 Knowledge of correct feeding and management of

growing broiler chicks2.6.4 Implementation of medication program

2.7 Maintenance2.7.1 Regular check-up and repair of equipment and

materials2.8 Codes and Regulations

2.8.1 Appropriate legal regulatory body that supervises the animal industry such as BAI and Phil. Animal Health Center (PAHC), DENR

2.9 Values 2.9.1 Honesty in records of sales2.9.2 Confidence in selecting day old chicks 2.9.3 Personal integrity in doing routine management


31

practices2.9.4 Perseverance in executing routine works2.9.5 Ability to work with others harmoniously


3.1 Work safety3.2 Skills in using tools and equipment3.3 Calculations3.4 Communicate effectively


Competency in this unit must be assessed through:4.1Passing written exam4.2Practical demonstration4.3Testimonies of good performance and behavior of applicant

by supervisor5. Resource

Implications5.1Poultry houses5.2Set of brooding equipments5.3Medication and nutritional requirements5.4Weighing scale and other tools and equipments


6.1 Competency may be assessed individually in the actual workplace or through accredited farms/institutions

7. Learning Competencies

7.1 Planning and Organizing7.2 Collecting, Analyzing and Organizing Information7.3 Working with Others and in Teams7.4 Using Mathematical Ideas and Techniques7.5 Solving Problems7.6 Decision Making 7.7 Work Values and Ethics

UNIT OF COMPETENCY : Raise Small Ruminants


32


UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to raise small ruminants such as goats and sheep. It includes selection of genetically superior animals for breeding, management of does/ewes and their progencies, implement feeding and herd health program and maintain and analyze records.

ELEMENT PERFORMANCE CRITERIAItalized terms are elaborated in the Range Statement

1. Select and manage breeder goats and sheep

1.1 Suitable and superior breeds of goats and sheep are identified based on industry standard

1.1 Bucks/rams are well fed and groomed regularly1.2 Signs of heat are detected among sexually

mature does and ewes1.3 Breeder does and ewes are mated with

genetically superior rams/buck1.4 Pregnant animals are diagnosed/confirmed1.5 Unproductive buck/ram and doe/ewe are culled1.6 Signs of pre-heat, standing heat and post heat are

detected1.7 Breeder bucks/rams and does/ewes are properly

housed2. Manage does/ewes and

their progenies2.1 Signs of approaching kidding/lambing are

monitored2.2 Placenta and dead kids/lambs are disposed

properly2.3 Assisted kids/lambs to suckle colostrums2.4 Kids/lambs are identified through ear tags/notches2.5 Disbudded growing kids/lambs appropriately2.6 Dehorning and castration of unwanted growing

kids/lambs are done 3-4 weeks of age2.7 Weaned lambs/kids properly at 3 months from

birth2.8 Lactating goats and sheep are kept in clean and

quiet environment, and are separated from the breeder males

2.9 Forage grasses, concentrates, other feed supplement and adequate water supply are provided

3. Provide feed and implement feeding practices

3.1 Guides in feeding the general herd/flock of goats and sheep are implemented based on industry standard

3.2 Supplementary concentrates and other feed supplements are identified and provided

3.3 Established and maintained pasture grasses for the flock/herd

3.4 Alternative feed resources are identified and given during searching of feeds

4. Implement herd health 4.1 Preventive measures are instituted based on _____________________________________________________________________________TR - ANIMAL PRODUCTION NC II Promulgated December 2004

33

program industry and BAI standard4.2 Medication and vaccination programs are followed

strictly as recommended by manufacturers and veterinarian

4.3 Sick animals are treated properly and dead goats/sheep are disposed

5. Maintain and analyze records

5.1 Appropriate records are kept, collated and analyzed regularly

5.2 Management decisions are carried out properly based on records

RANGE OF VARIABLES

VARIABLE RANGE

1. Breeds of goats 1.1 Anglo-Nubian_____________________________________________________________________________TR - ANIMAL PRODUCTION NC II Promulgated December 2004

34

1.2 Saanen1.3 Boer1.4 Toggenburg1.5 Alpine1.6 Native and crossbreeds

2. Breeds of sheep 2.1 Merino2.2 Katahdin2.3 St. Croix2.4 Barbados Black Belly2.5 Native Barbados black belly and their crosses

3. Signs of heat 3.1 Swelling of external genitalia3.2 Constant urination3.3 Tail wagging and bleating3.4 Wants to be mounted3.5 Capacious appetite3.6 Decrease in milk yield of lactating does/ewes

4. Unproductive rams/bucks

4.1 Infertile/abnormal sperm from the buck4.2 Diseases such as brucellosis, leptospirosis and vibriosis4.3 Poor growth traits and reproductive efficilacy

5. Unproductive does/ewes

5.1 Irregularity of estrus cycle5.2 Poor growth and reproductive traits5.3 Susceptibility to diseases5.4 Production of abnormal eggs/ova5.5 Overfat condition

6. Dehorning 6.1 Kid/lamb disbudded at 3-5 weeks old6.2 Use methods such as hot iron cautery, mechanical or

chemical method appropriately6.3 Post dehorning treatment is applied

7. Castration 7.1 Best done when kids/lambs not intended for breeding are about 2-4 weeks old

7.2 Choose and follow several methods appropriately with the use of different tools properly

7.3 Apply dose of Tetanus Anti – Toxoid (TAT) to prevent tetanus

8. Grasses 8.1 Napier grass8.2 Paragrass8.3 Guinea grass8.4 Centrosema8.5 Tree leaves

9. Concentrates 9.1 Rice bran9.2 Copra meal9.3 Soybean oil mal9.4 Corn bran9.5 Molasses9.6 Wheat polland

10.Feed supplements 10.1 UMMB10.2 Vitamin ADE10.3 Minerals such as dicalcium phosphate10.4 Other sources from oyster shell flour and steamed bone


35

meal11.Alternative feed

resources11.1 Tree leaves and shrubs11.2 Banana stalks11.3 Peanut hay11.4 Gumamela11.5 Ipil-ipil

12.Appropriate records 12.1 Identifications records – temporary and permanent12.2 Production records – milk production12.3 Reproduction and/or breeding records12.4 Herd health and disease control records12.5 Feed records12.6 Other records – herd inventory, pasture production,

disposal, monthly expenses

EVIDENCE GUIDE



1.1Identifed genetically superior breeds of goats and sheep1.2Selected and managed breeders


36

1.3Managed does/ewes1.4Implemented proper feeding practices1.5Implemented proper herd health program1.6Maintained and analyzed records appropriately


1 Communication1.1 Preparation of inventory reports, production and

performance records, and financial analysis

2 Safety Practices2.1 5 S implementation2.2 Knowledge in handling biologicals and other veterinary

drugs and supplies2.3 Knowledge of proper waste handling and management

3 Mathematics and Mensuration3.1 Computation of feed requirements and biological space

requirement for individual animals and stocking density based on recommended standards and BAI requirements

3.2 Appropriate animal unit per available grazing or pasture area

3.3 Feed conversion efficiency3.4 Financial viability of the project

4 Codes and Regulations4.1 Appropriate legal and supervising regulatory body

pertinent to production and health program of goat/sheep such as BAI, PAHC, DA and DENR

5 Systems, Processes and Operations5.1 Selection of stocks, management of general herd,

management of breeders and replacement stocks, implementation of appropriate herd health program

6 Tools and Equipment: Uses and Specifications6.1 Weighing scale (100 kg. capacity) – to monitor body

weight and feed requirement of animals6.2 Earnotcher – to identify kids/lambs properly6.3 Drenching gun, 10 ml cap. – to deworm goat/sheep6.4 Dehorner/disbudding equipments – for proper grooming

of animals

7 Maintenance7.1 Regular check-up and repair of tools and equipment

8 Materials: Uses and Specifications8.1 Office supplies and materials – for regular inventory and

monitoring of production performance and financial viability of the project/operation


37

9 Blue Printing9.1 Development of building and other infrastructures should

conform with proper zoning and existing environmental policies (DENR) and local ordinances such as municipal and city ordinances

2.10 Values2.10.1 Confidence in selecting genetically superior stocks2.10.2 Personal integrity and perseverance in performing

routine management practices2.10.3 Ability to work well with others harmoniously


3.1 Work safety3.2 Skills in using tools and equipment3.3 Calculations3.4 Communicate effectively


Competency in this unit must be assessed through:4.4Passing written exam4.5Practical demonstration related to underpinning knowledge,

skills and attitudes4.6Testimonies of good performance and behavior of applicant

by supervisor5. Resource

Implication4.7Farm site/pasture area with perimeter fences per paddock4.8Different breeds of goats and sheep with genetic superiority4.9Housing units/sheds appropriate to different ages of animals4.10 Office supplies, tools and farm equipments4.11 Feed resources


4.12 Competency may be assessed individually in the actual workplace or through accredited farms/institution

UNIT OF COMPETENCY : Raise Swine



38

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to raise swine effectively and efficiently. It includes selection of genetically superior breeders and replacement stocks, proper management and feeding of boar, sows and gilts, providing care and monitoring the health of the animals and profitable marketing of hogs either as replacements stocks/breeders or market hogs.

ELEMENT PERFORMANCE CRITERIAItalciized terms are elaborated in the Range Statement

1. Select and train boars 1 Suitable breed is selected based on superiority of pedigree or production performance

2 Boars are trained to mount sows/dummy3 Boars selected based on breeding objective and

selection criteria4 Boars semen are evaluated for fertility based on

quality standards of BAI standards5 Boars are tested for leptospirosis and brucellosis

infection 2. Breed sows and gilts 2.1Gilts and sows are selected based on superiority of

pedigree or production performance2.2Selected gilts and sows are flushed2.3Signs of heat are monitored2.4Natural breeding/artificial insemination are performed2.5Signs of pregnancy are monitored

3. Perform farrowing activities 3.1Farrowing stalls or pens are disinfected3.2Pregnant sows and gilts are transferred to farrowing

stalls or pens3.3Feed intake is controlled based on standard

requirements3.4Signs of farrowing are monitored3.5Farrowing materials and supplies are prepared3.6Farrowing problems are monitored3.7Mucous membrane of newly delivered piglets are

removed3.8Umbilical cord is cut one inch from the bare and

applied with antiseptics3.9Needle teeth is cut3.10 Administer post medication to sows3.11 Placenta and dead fetus are either buried or

burned 4. Care and raise piglets to

market age4.1Provide artificial heat such as electric lamps or

charcoal heated lamps at the brooding pen4.2Iron preparations are injected three (3) days after

birth together with anti scows or anti diarrheals which are administered

4.3Piglets are weaned at the age of 30 days to 45 days4.4Ear notching and castration are done 7 days after

farrowing4.5Pre-started ration is introduced to the piglets 2-3

weeks after farrowing at a gradual rate or as wanted


39

4.6Different feeding programs are implemented based on industry requirement

4.7Hogs are marketed at approximately 75-85 kg/head4.8Undesirable gilts and junior boars are culled out

5. Maintain herd health program

5.1 Changes in animal behavior are monitored5.2 Vaccination programs are implemented based on

industry standards, existing municipal laws and as per requirement of the Bureau of Animal Industry

5.3 Preventive medication programs or measures must be based on existing condition in and out of the farm and industry requirements

5.4 Periodic review of medication program must be implemented

6. Record Data 6.1Stock inventory is updated6.2Breeding and farrowing schedules are monitored6.3Production performance of breeders are monitored

and analyzed

RANGE OF VARIABLES

VARIABLE RANGE

1. Breeds 1.1 Landrace1.2 Large white1.3 Duroc1.4 Pietrain1.5 Hypor


40

1.6 Chester white1.7 Berksshire1.8 Poland China1.9 Hampshire1.10 Dallan

2. Selection criteria 2.1 Approximately 85-90 kgs. at 8 months of age2.2 Boars must have a well developed protruding or

extended testicles2.3 Good disposition or easily handled or managed 2.4 Well developed and proportioned body conformation2.5 Must be free from brucella and leptuspirosis infection2.6 Sows and gilts must have equally space, mammary

gland and at least seven pairs3. Signs of heat 3.1 Grunting and mounting of other hogs

3.2 Swelling and reddening of the vulva3.3 Loss of appetite3.4 Erect ears3.5 Appearance of mucous discharge from the vagina3.6 Can only be moved with great efforts3.7 Frequent attempts to urinate with little or no discharge at

all4. Signs of

pregnancy4.1 Absence of heat/eastrows4.2 Increase weight4.3 Enlargement of the abdomen4.4 Development of mammary glands

5. Signs of farrowing

5.1 Biting of hurdles and guard rails5.2 Sows are always in “sitting dog” positions5.3 Distention and enlargement of the udder5.4 Enlargement and swelling of the vulva5.5 Frequent urination5.6 Milk letdown5.7 Mucous discharge with meconium

6. Farrowing materials

6.1 Old newspaper6.2 Rice hulls6.3 Saw dust or wood shavings

7. Farrowing problems

7.1 Agalactiae – no milk let down7.2 Mastitis – inflammation of the udder7.3 Metritis – retain placenta7.4 Dystocia – difficult birth or farrowing

8. Feeding programs based on industry standards

8.1 Pre starter ration – (7 days old to 11/2 months of age)8.2 Starter ration – (11/2 months – 3 months of age)8.3 Finisher ration – 3 months old to market)8.4 Breeder mash – boar, sows and gilts

9. Changes in animal behavior (sick animal)

9.1 Listlessness9.2 Increase body temperature9.3 Loss appetite9.4 Solitary separation from the group9.5 Mucosal discharge on the eyes and snout


41

10. Medication programs based on industry and farm requirements

10.1 Vaccination every six months for matured hogs (breeders), piglets 30 days old

10.2 Feed medication program10.2.1 1st month – 4 weeks used of antibiotics10.2.2 2nd month – 3 weeks used of antibiotics10.2.3 3rd month – 2 weeks used of antibiotics10.2.4 4th month – alternate weekly used of antibiotics

EVIDENCE GUIDE



1 Identified selection criteria and breeding objectives for breeder and grower hogs

2 Computed space requirements in each physiological stage of the pigbased on BAI standards

3 Applied medication and nutritional requirements of each


42

stage of production based on industry standard4 Cared and raised piglet to market age5 Determined superior characteristics of a good breeder

and hog grower6 Implemented heard health program


2.1Communication2.1.1 Preparation of stock inventory, performance and

health records, mortality and morbidity rates, financial transactions and indicators of production efficiency

2.2Safety Practices2.2.1 Implementation of regulatory controls and policies

relative to proper handling, use and disposal of biologics and other veterinary drugs and supplies

2.2.2 Proper disposal of placenta and dead fetuses

2.3Mathematics and Mensuration2.3.1 Computation of sow productivity index, feed

conversion efficiency, parameters of reproductive efficiency and financial viability of the swine enterprise

2.4Codes and Regulations2.4.1 Compliance to animal health program of the BAI,

PAHC, NMIC, DA and DENR

2.5Systems, Processes and Operations2.5.1 Selection of breeder and replacement stocks,

general care and herd health management from piglet to marketable age and weight

2.6Tools and Equipment: Uses and Specifications2.6.1 Artificial Insemination Kit – for successful

insemination of gilts and sows2.6.2 Weighing balance(500 kg cap.) – for monitoring

and marketing of hogs2.6.3 Ear notcher, nail cutter, forcep scissor and other

tools for identification of animals2.7Maintenance

2.7.1 Regular check-up and repair of tools and equipments

2.8Materials: Uses and Specifications2.8.1 Office equipment and supplies for regular

monitoring of production performance and economic viability of the swine operation

2.9Blue Printing2.9.1 Infrastructure plans and lay-out approved based on

existing regulatory policies and proper zoning


43

scheme of the government and local ordinances2.10 Values

2.10.1 Safety consciousness on vaccine handling and other biological

2.10.2 Accuracy in medication and treatment of hog’s diseases

2.10.3 Competence and self-confidence towards selection of breeding stocks

2.10.4 Honesty in marketing and financial transactions2.10.5 Perseverance and industriousness on care and

management of the general heard3 Underpinning Skills 3.1Work safety

3.2Skills in using tools and equipment3.3Calculations3.4Communicating ideas and info

4 Method of Assessment

Competency in this unit must be assessed through:4.1Practical demonstration related to underpinning knowledge,

skills and attitudes4.2Assessment by immediate superiors with regards to the work

accomplishment4.3Interviews with the participants on actual work or training

settings5. Resourc

e Implications5.1Farm location5.2Trained boars for artificial insemination5.3In-heat, sows/gilts5.4Artificial insemination kit5.5Tools and equipment appropriate to swine breeding and

swine pork production5.6Microscope5.7Piglets (weanlings)


6.1Competency maybe assessed individually in the workplace or in a simulated workplace individually or as a part of a team under limited supervision

UNIT OF COMPETENCY : Raise Large Ruminants (Beef, Dairy and Buffaloes)


UNIT DESCRIPTOR: This unit covers the knowledge, skills and attitudes required to produce large ruminants such as beef, dairy and buffaloes. It includes selection of animals for breeding, appropriate care and management at various physiological stages


44

of the herd, maintaining records, monitoring and implementing appropriate herd health program, including waste management.

ELEMENT PERFORMANCE CRITERIAItalicized terms are elaborated in the Range Statement

1. Select and manage breeder cattle and buffaloes

1.1Suitable and superior breeds of cattle and buffaloes are identified and selected based on industry and BAI standards

1.2Breeding objectives are identified and formulated to which selected cattle and buffaloes will be raised

1.3Breeding systems for cattle and buffaloes are identified and implemented according to enterprise procedures

1.4Breeders are properly fed, managed and provided appropriate support activities for efficient rearing of bulls and cows

1.5Reproductive physiology of large ruminants is discussed according to enterprise procedures

1.6Natural or synchronized estrus among heifers/cows is observed

2. Provide feeds and implement feeding practices

2.1 Feed resources appropriate for cattle and buffaloes at various physiological stages are identified based on industry and BAI standard

2.2 Feed additives and mineral supplements are given according to enterprise procedures

2.3 Appropriate feeding system is implemented3. Manage the general

herd3.1 Claves, growers and fatteners are reared

according to enterprise requirements3.2 Sound stocking rate is ensured and general

herd is managed appropriately3.3 Breeding cows and bulls are reared

according to enterprise requirements

4. Provide life support facilities

4.1 Areas and support system for pasture establishment and maintenance, housing and infrastructure facilities and tools and equipment are identified based on industry and BAI standards

4.2 Pasture grasses and legumes suited for general herd are identified

4.3 Housing system and related infrastructures for general herd is identified

4.4 Natural mating or artificial insemination in cattle and buffaloes are used according to enterprise procedures

5. Implement herd health program

5.1 Immunization program is adopted in accordance with industry standards

5.2 Medication program is implemented based on industry and farm requirements

6. Maintain and analyze 6.1Records are kept, updated and analyzed according


45

records to organization standard6.2Economic viability of the project is analyzed

RANGE OF VARIABLES

VARIABLE SCOPE

1. Breeds of cattle and buffaloes

1.1 Dairy Cattle:1.1.1 Holstein Friesian1.1.2 Sahiwal1.1.3 Jersey1.1.4 Red Sindhi


46

1.1.5 Crosses1.2 Beef Cattle:

1.2.1 Native Strain1.2.2 Brahman1.2.3 Hindu-Brazil1.2.4 Simbrah1.2.5 Crosses

1.3 Buffaloes1.3.1 Native Carabaos1.3.2 Indian Murrah Buffaloes1.3.3 Bulgarian Murrah1.3.4 Nili Ravi1.3.5 American Buffaloes1.3.6 Cambodian Buffaloes1.3.7 Crosses

2. Breeding systems 2.1 Purebreeding2.2 Backcrossing2.3 Crossbreeding2.4 Rotational crossbreeding

3. Natural/

Synchronized Estrus

3.1 Swelling of the external genitalia3.2 Mucus discharge3.3 Constant urination and bellowing3.4 Restlessness and wants to mount and to be mounted3.5 Standing still when mounted

4. Reproductive physiology

4.1 Average estrus cycle (20-23 days)4.2 Average duration of estrus (23 days)4.3 Average gestation (270 days)4.4 Age of first estrus (8 mos. – 1 yr)4.5 Calving interval (1 yr.)4.6 Post pasture estrus (60 days)

5. Feed resources 5.1 Native grasses5.2 Improved grasses and legumes5.3 Crop residues5.4 Feed grains

6. Feed additives 6.1 Molasses6.2 Urea6.3 Vitamin6.4 Minerals

7. Pasture establishment and maintenance

7.1 Fencing materials like concrete or wooden post, hog wires, nails

7.2 Divisional paddocks in pasture area7.3 Irrigation (dike or sprinkle) and fertilization scheme7.4 Rotational grazing system

8. Housing and infrastructure facilities

8.1 Pen for general herd8.2 Stud pen for bulls8.3 Milking barn/parlor8.4 Storage rooms for feeds and veterinary supplies8.5 Laborers quarter8.6 Slaughter area


47

8.7 Night corrals8.8 Sheds

9. Tools and equipment

9.1 AI kit and other paraphernalia9.2 Weighing scale (1000 kg. cap.)9.3 Tattoo pliers, hammer9.4 Syringes (5 to 20ml cap.)9.5 Shovel, wheel barrow9.6 Mineral boxes, waterer, feeding trough9.7 Milking pails9.8 Milk pasteurizer9.9 Milk homogenizer9.10 Ear tags, branding iron

10. Immunization and medication program

10.1 Vaccinate animals at specific age and condition10.2 Treat animals based on veterinarian’s recommendations10.3 Follow prescription/dosage requirement as recommended10.4 Disposed/manage waste

11.Records 11.1 Production records11.2 Reproduction records11.3 Inventory and consumption records11.4 Milk records11.5 Expenses records11.6 Vaccination records11.7 Mortality and disposal records

EVIDENCE GUIDE



1.1 Identified different breeds for specific breeding objectives1.2 Selected animals for breeding/replacement purposes1.3 Selected suitable bulls and heifers/cows1.4 Implemented recommended breeding systems, feeds,

feeding schemes


48

1.5 Managed the whole herd with production support system1.6 Implemented herd health program and waste

management1.7 Established and maintained pasture areas, housing and

other support facilities2. Underpinnin

g Knowledge and Attitudes

2.1 Communication2.1.1 Preparation of selection criteria and breeding

objectives, care and management of general herd, use of A.I. for improved reproduction, financial viability of the enterprise

2.2 Safety Practices2.2.1 Implementation of safety standard in handling animals

and biologicals as prescribed by manufacturers and endorsed by veterinarians

2.3 Mathematics and Mensuration2.3.1 Computation of feeding requirements at different

physiological stages, reproductive parameters, feed conversion efficiency, dose requirements for A.I. and biologicals and income over costs of operation

2.4 Codes and Regulations2.4.1 Compliance to animal movement and herd health

program as formulated through Executive and Administrative Orders issued by BAI, PAHC and NMIC of the Dept. of Agriculture, DENR

2.5 Systems, Processes and Operations2.5.1 Selection of stocks, care and management of

breeders and general herd, implementation of effective herd health program, and financial analysis of the enterprise

2.6 Tools and Equipment: Uses and Specifications2.6.1 Weighing scale (1000 kg. cap.) – for monitoring of

animals weight 2.6.2 Drenching gun/syringe – deworming purposes2.6.3 A.I. kit and paraphernalia – effective breeding of cows

2.7 Maintenance2.7.1 Regular check-up/calibration and repair of tools and

equipments

2.8 Materials: Uses and Specifications2.8.1 Office and other supplies - for monitoring and

evaluation of the different operations/activities of the


49

project

2.9 Blue Printing2.9.1 Appropriate zoning scheme and environmental

concerns are considered in the farm lay-out and designs of major infrastructures and other buildings

2.10 Values 2.10.1 Patience during A.I. activities2.10.2 Perseverance in rearing the general herd2.10.3 Honesty during business transactions such as

sales of live animals and products3. Underpinnin

g Skills3.1 Work safety3.2 Skills in using tools and equipment3.3 Calculations3.4 Communicate effectively


Competency in this unit must be assessed through:4.1 Observation and questioning4.2 Third Party Report4.3 Portfolio4.4 Demonstration


5.1 Farm site/pasture area5.2 Different breeds of cattle and buffaloes5.3 Infrastructures-houses, seed, corrals, sheds5.4 A.I. kit and paraphernalia5.5 Tools and equipments5.6 Feeds, concentrates and additives5.7 Seeds and other planting materials


6.1 Competency maybe assessed individually in the actual workplace or in accredited farms or institution

SECTION 3. TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for ANIMAL PRODUCTION NC II.

3.1 CURRICULUM DESIGN


50

Course Title: ANIMAL PRODUCTION NC Level NC II

Nominal Training Duration: 860 Hours Course Description:

This course is designed to enhance the knowledge, desirable attitudes and skills of animal production technician in accordance with industry standards. It covers raising poultry, small and large ruminants and swine. It also includes competencies in workplace communication, teamwork, safety in the use of hand tools and equipment, and housekeeping

BASIC COMPETENCIES

Unit of Competency Learning Outcomes Methodology Assessment Approach

1. Participate in workplace communication

1.1 Obtain and convey workplace information.

1.2 Complete relevant work related documents.

1.3 Participate in workplace meeting and discussion.

Group discussion

Interaction

Demonstration Observation Interviews/

questioning

2. Work in a team environment

2.1 Describe and identify team role and responsibility in a team.

2.2 Describe work as a team member.

Discussion

Interaction


questioning

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.

Discussion

Interaction


questioning

4. Practice occupational health and safety

4.1 Evaluate hazard and risks

4.2 Control hazards and risks

4.3 Maintain occupational health and safety awareness

Discussion

Plant tour

Symposium

Observation Interview

COMMON COMPETENCIES



51

1. Apply safety measures in farm operations

1.1. Determine areas of concern for safety measures

1.2. Apply appropriate safety measures

1.3. Safekeep/maintain/ dispose tools, materials and outfit.

Self-paced/modularLecture/DiscussionInteractionPractical DemonstrationVisit/tour

Oral/Written InterviewsDirect ObservationPractical Demonstration

2. Use farm tools and equipment

2.1. Prepare and use farm tools

2.2. Prepare and operate farm equipment

2.3. Perform preventive maintenance procedures/practices

Self-paced/modularLecture/DiscussionInteractionPractical DemonstrationVisit/tour

Oral/Written InterviewsDirect ObservationPractical Demonstration

3. Perform estimation and basic calculation

3.1. Perform estimation3.2. Perform basic workplace

calculation3.3. Apply corrective

measures as necessary

Self-paced/modularLecture/DiscussionInteractionPractical Exercise

Oral/Written examinationPractical exercise

CORE COMPETENCIES


1 RAISE POULTRY

1.1 Identify and procure hybrid, breeds / strains for poultry raising

Dual training

Dem

Written examination


52

1.2 Clean & disinfect poultry houses, tools & equipment

1.3 Install & adjust chick guards, curtains & heaters

1.4 Change laying out & clean litter materials regularly

1.5 Monitor chicks behavior1.6 Cut the nails & de beak

chicks1.7 Collect & keep records1.8 Prepare & clean feeder &

water trough 1.9 Provide feed to poultry

species 1.10 Dispose spoiled feed1.11 Select & transfer of poultry

from brooder to poultry house & to laying house

1.12 Cull chicks with undesirable traits

1.13 Provide pullets with extended exposure to lighting system

1.14 Identify, select, and transfer good layers.

1.15 Harvest eggs at proper time using appropriate materials.

1.16 Classify eggs according to industry standards.

1.17 Store eggs to maintain life and to add value.

1.18 Follow strictly the medication program according to standard

1.19 Examine physical deformities in poultry species for treatments

1.20 Implement proper disposal of sick & dead birds

onstration Demonstration of practical skills

Direct observation

Interview


53

2. RAISE SMALL RUMINANTS

2.1. Identify the different breeds of goats / sheep for breeding based on breeding record.

2.2. Procure superior goats / sheep for breeding.

2.3. Manage suitable breed for good performance

Dual training

Demonstration

Written examination

Demonstration of practical skills

Direct observation

Interview

2.4. Construct comfortable housing for does / ewes and their progenies.

2.5. Determine signs of successful kidding / lambing

2.6. Provide proper management for lactating does / ewes and their progenies

2.7. Identify the different feeds and feed requirements for the general flock / herd of goats and sheep

2.8. Determine the feeding system suited to small ruminants animals

2.9. Implement herd health program

3. RAISE SWINE

3.1. Identify pig breeds3.2. Determine good breeder

and fatteners 3.3. Detect in heat gilt & sow3.4. Demonstrate natural and

artificial insemination 3.5. Diagnose pregnant

gilt/sow3.6. Cull unproductive

boar/sow/ gilt

Dual training

Demonstration

Interview Written Practical Direct

Observation

3.7. Describe measures and demonstrate procedure


54

of handling gilt and sow before, during and after delivery

3.8. Perform piglets treatment after birth until weaning

3.9. Monitor changes in animal behavior

4. LARGE

RUMINANTS4.1. Select suitable and

superior breeds of cattle and buffaloes

4.2. Identify breeding objectives and formulate selected cattle’s and buffaloes to be raised

4.3. Breeding systems for cattle and buffaloes are identified and implemented according to enterprise procedures

4.4. Manage breeders and properly fed for efficient rearing of bulls and cows

4.5. Discussed reproductive physiology of large ruminants according to enterprise procedures

4.6. Observe natural or synchronized estrus among heifers/cows

Dual training Dem

onstration

Written examination

Demonstration of practical skills

Direct observation

Interview

4.7. Identify feed resources appropriate for cattle and buffaloes at various physiological stages

4.8. Give feed additives and mineral supplements according to enterprise procedures

4.9. Implement appropriate feeding system

4.10. Rear claves, growers and fatteners according to enterprise requirements

4.11. Manage sound stocking rate and general herd


55

appropriately4.12. Rear breeding cows and

bulls according to enterprise requirements

4.13. Identify areas and support system for pasture establishment and maintenance, housing and infrastructure facilities and tools and equipment

4.14. Identify pasture grasses and legumes suited for general herd

4.15. Identify housing system and related infrastructures for general herd

4.16. Use natural mating or artificial insemination in cattle and buffaloes according to enterprise procedures

4.17. Adopt immunization program in accordance with industry standards

4.18. Implement medication program

4.19. Analyzed records, kept and update according to organization standard

4.20. Analyzed economic viability of the project

3.2 TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the 10 basic principles of competency-based TVET.

o The training is based on curriculum developed from the competency standards;

o Learning is modular in its structure;o Training delivery is learner-centered and should accommodate

individualized and self-paced learning strategies;


56

o Training is based on work that must be performed;o Training materials are directly related to the competency

standards and the curriculum modules;o Assessment is based in the collection of evidence of the

performance of work to the industry required standard;o Training program allows for recognition of prior learning (RPL)

or current competencies;o Training allows for multiple entry and exit; ando Training programs are registered with UTPRAS.

The competency-based TVET system recognizes various types of delivery modes, both on and off-the-job as long as the learning is driven by the competency standards specified by the industry. The following training modalities may be adopted when designing training programs:

o The dualized mode of training delivery is preferred and recommended. Thus programs would contain both in-school and in-industry training or fieldwork components. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations.

o Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to progress at his own pace. The trainer facilitates the training delivery

o Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners.

o Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations.

o Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the same place. Distance learning may employ correspondence study, or audio, video or computer technologies.

o Project-Based Instruction is an authentic instructional model or strategy in which students plan, implement and evaluate projects that have real world applications.

3.3 TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to enroll in this course should possess the following requirements:

Able to read and write; With good moral character; Ability to communicate, both oral and written; and Physically fit and mentally healthy as certified by a Public Health

Officer


57

3.4 LIST OF TOOLS, EQUIPMENT AND MATERIALS


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

QTY TOOLS QTY EQUIPMENT QTY MATERIALS3 Electric lamps 1 Generator 10 Plastic drinking jars-

¼, ½, 1 gallon cap.3 Pail 1 Heater 10 Chicks size feeders3 Feed scoop30 Syringe and

needles1 Weighing scale

1 Debeaker 1 Wheel barrow 1 Welded wire1 Knapsack sprayer 1 Feed bin 1 Plastic poultry wire

3 Egg grader 1 Feed cart 2 PVC pipe

1 Hover 1 Infrared gas brooder

10 Feeding troughs (local materials-bamboo or PVC pipe)

3 Chick guard 30 Fabricated layer cages

10 Drinking trough

1 Curtains 1 Power Sprayer 10 Plastic waterers1 Portable heater 10 Sacks3 Plastic feeders,

5-10 kgs 10 Nests5 AI kit and other

paraphernalia3 Weighing scale

(1000 kg. cap.)1 Old tire

5 Tattoo pliers, hammer

Syringes (5 to 20ml cap.)

5 Aluminum sheets

5 Shovel, wheel barrow

1 Plain GI sheets

15 Mineral boxes, waterer, feeding trough

2 Lawanit

10 Milking pails 5 Hard card boards

5 Milk pasteurizer 5 Plywood5 Milk homogenizer - Old newspaper5 Ear tags, branding

iron - Saw dust

- Rice hulls


58

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./60 pcs. Capacity)

Cartoon egg trays Egg cart Egg boxes

Medicines (vitamins and anti-biotics)

Dewormer Vaccines PPE:

Dust coats Mask Hand gloves Boots Rain coats Fire extinguisher Foot baths

Models/actual objects

Learning Materials

60

30

Breed/strain/ hybrid:

Broiler strains: Anak Pilch-de-kalb Lohman Starbro Arbor acre Avian Peterson Cobb

Strains of layers: Babcock Dekalb H & N Hi-sex white Kimber Starcross Lohman LSL

Production records

Rearing flock records

Laying flock records

Financial records Inventory records Physical records:

Brooding and growing records

Laying flock production records

Financial records: Value of

production and disposal

Other sources _____________________________________________________________________________TR - ANIMAL PRODUCTION NC II Promulgated December 2004

59

of income Farm expenses

30

30

Breeds of egg-type ducks: The Phil.

Mallard Khaki Campbell Indian Runner Tsaiya Chery Valley

HybridBreeds of Quail Japanese

Seattle Japanese

Taiwan Silver

30

Layer eggs classification: XL and jumbo

(62 grams up) Large (55-61

grams) Medium (48-54

grams) Small (41 –47

grams) Very small/

peewee (below 41 grams)

3030

Ducks and quail eggs: Good eggs –

this includes cleaned and free from any stain/dirt

Reject eggs – this includes cracked, off-shaped, off-sized, heavily/partly soiled and wet eggs

Processed eggs:


60

Salted eggs “Balut” eggs Pickled eggs Century eggs

1

1

130

o Dairy Cattle:

Friesian

o Beef Cattle:

o Buffaloes

Carabaos

Buffaloes

Murrah

Buffaloes

Buffaloes Crosses


61

3.5 TRAINING FACILITIES


Based on a class size of 25 students/trainees

SPACE REQUIREMENT SIZE IN METERS AREA IN SQ. METERS

TOTAL AREA IN SQ. METERS

Building (permanent)

13.00 x 15.00 195.00 195.00

Student/Trainee Working Space

2.00 x 2.00 per student/trainee

4.00 per student 100.00

Lecture Room 7.00 x 5.00 35.00 35.00 Learning Resource

Center3.00 x 5.00 15.00 15.00

Facilities/Equipment/ Circulation Area

- - ----

Note: Land area of poultry/swine house depends on the number of birds/herds to be raised.

3.6 TRAINER’S QUALIFICATIONS FOR AGRICULTURE SECTOR


TRAINER QUALIFICATION (TQ II)

Must be a holder of Animal Production Technician, NC III or its equivalent qualification

Must have undergone training on Training Methodology II (TM II) *Must be computer literate Must be physically and mentally fit *Must have at least 2 years job/industry experience Must be a civil service eligible (for government position or appropriate

professional license issued by the Professional Regulatory Commission)

* Optional. Only when required by the hiring institution.

Reference: TESDA Board Resolution No. 2004 03

3.7. INSTITUTIONAL ASSESSMENT

Institutional assessment is undertaken by trainees to determine their achievement of units of competency . A certificate of achievement is issued for each unit of competency.


62

SECTION 4 ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1. To attain the National Qualification of Animal Production NC II, the candidate must demonstrate competence in all the units listed in Section 1. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General.

4.2. The qualification of Animal Production NC II may be attained through:

4..2.1. Accumulation of Certificates of Competency (COCs) in the following areas:

4.2.1.1. Raise Poultry 4.2.1.2. Raise Small Ruminants 4.2.1.3. Raise Swine4.2.1.4. Raise Large Ruminants

Successful candidates shall be awarded Certificates of Competency (COCs) bearing the signature of the Regional Director and Chair of the recognized local industry body.

4.2.2. Demonstration of competence through project-type assessment covering all required units of the qualification.

4.3. Assessment shall focus on the core units of competency. The basic and common units shall be integrated or assessed concurrently with the core units.

4.4. The following are qualified to apply for assessment and certification:

4.4.1 Graduates of formal, non-formal and informal including enterprise-based training programs

4.4.2 Experienced Workers (wage employed or self-employed)

4.5. The guidelines on assessment and certification are discussed in detail in the Procedures Manual on Assessment and Certification and Guidelines on the Implementation of the Philippine TVET Qualification and Certification System (PTQCS).


63


Supermarket of CompetenciesAGRI-FISHERY Sector

ProduceVegetables

Produce GrainCrops

Service andRepair

BusinessMachines

PerformLandscaping

Activities

Perform PostHarvest

Operations ofMajor Lowland andSemi TemperateVegetables Crops

Operate andMaintain

Mechanical GrainDryer

Test & AnalyzePhysico-Chemical

Properties ofFoods, Agri

Products, Water &Wastewater

Grade and ClassifyGrain

Raise SmallRuminants

Control Pest ofStored Grains and

Products

Service Tractor’sRear Axle, Front

Axle & BrakeSystem

Operate FishNursery

Service Tractor’sElectrical System

Perform Fish orShrimp Grow Out

Operations

ConstructAquaculture

Facilities

CORE COMPETENCIES

Produce FruitBearing Crops

Produce CutFlowers

OperateSeedlingNursery

Manage Farm

Operate andMaintain Rice Mill

Equipment

Perform PostHarvest

Operations ofMajor Tropical

Fruits

Perform On FarmGrain Post Harvest

Analyze Foods andAgriculturalproducts

Service, Repair &Maintain Small

Gasoline Engines

Test & AnalyzeMicrobiologicalProperties ofFoods, Agri

Products, Water &Wastewater

Service, Repair &Maintain Crop PostHarvest Equipment

Service, Repair &Maintain Crop

Production

Service, Repair &Maintain SmallDiesel Engines

Service Tractor’sEngine

ServiceTractor’sClutch &

TransmissionSystem

Service Tractor’sHydraulic System

Operate TilapiaHatchery

Grow Seaweed Operate catfishHatchery

Profile the Market

DevelopMarketing Plan

Develop MarketingCommunication

Plan

Promote Products& Services

Market AgriProductsService Tractor’s

Steering System

Produce FuelByproducts

Produce Compost

ProduceHandpaper

Assess FarmResources

Assist inAquacultureOperations

Assist inHorticultureOperations

Produce BiogasByproducts

Raise Poultry

Raise swineRaise largeRuminants

COMMON

COMPETENCIES

Apply SafelyMeasures infarmoperations

Use Farm Toolsand Equipment

PerformEstimation and

Basic Calculation Animal Production NC II

Lead workplace communication

Work with others

Work in team environment

Lead small teams

Solve problems related to work

activities

Receive and respond to workplace

communication

Participate in workplace

communication

BASIC COMPETENCIES

Apply problem solving techniques

to workplacePlan and organize

work

Practice career professionalism

Demonstrate work values

Practice occupational health and safety

procedures

Develop and practice negotiation

skills

Use mathematical method

Use relevant technologies

Utilize specialized communication

skills

Develop team and individual

Promote environmental

protection

64

GLOSSARY OF TERMS

Artificial Insemination – introduction of sperm cells into the female’s reproductive tract (cervix) artificially using a plastic or rubber catheter

Barrow – a male swine, castrated (testicles removed) before it reaches sexual maturity

Boar – uncastrated male swine usually kept for breeding

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

Brooder – an area used for raising young fowl that provides sufficient light and protection

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

Cage Housing – a type or system of poultry housing where layers could be kept alone, by two or in big groups in cage

Calf – a newly born male or female cattle or buffalo

Calving – the act or process of delivering young cattle or buffalo

Colostrum – first milk from a female animal after giving birth

Cow – a mature female cattle

Crossbreed – a group of animals produced by mating two or more different breeds or strains of animals

Culling – is the removal of undesirable or inferior animals in the herd based on important economic traits and overall performance

Drake – male duck

Estrus – period of time when the female will accept male. Also known as heat period

Farrowing – the act of giving birth in pigs or swine

Gestation Period – refers to the period of carrying the young in the womb

Gilt – a young female hog that has not given birth yet

Heifer – a young female cattle or buffalo

Immunization – prevention of diseases by providing appropriate vaccines to animals

TR-ANIMAL PRODUCTION NC II 65

Inbreeding – mating of closely related animals in a herd

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

Litter – the offsprings at one birth of a multiparous or animal like swine

Litter Size – refers to the aggregate number of piglets per farrowing

Mallard duck (itik) – breed of duck used for egg production

Muscovy duck (bibi) – breed of duck used for meat production

Nutrients – food elements or substance found in the feeds such as protein, carbohydrates, fats and others

Dry sow – a sow whose litter has been weaned but which has not yet been bred or is not pregnant

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

Purebreeding – is the mating of the unrelated individuals in the same breed

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

Rooster – a matured male poultry used for breeding

Ruminants – refers to animals with complex digestive system e.g. cattle, carabao, goats and sheep

Selection – refers to the process of choosing males and females with desirable characteristics either for breeding or replacement stocks

Simple stomach/non-ruminant animals – animals that possess simple digestive system e.g. poultry, horse and pigs

Sow – a mature female hog that had given birth

Stag – a male swine castrated after sexual maturity

Steer – a young male calf one year to 18 months old


Swine – a collective term for hogs

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

Weanling – refers to a young animal of either sex which has been separated from the mother at the end of the lactation period


ACKNOWLEDGEMENTS

The Technical Education and Skills Development Authority (TESDA) wishes to extend gratitude and appreciation to the many representatives of business, industry, academe and government agencies and labor groups who donated their time and expertise to the development and validation of these Training Regulations.

THE TECHNICAL ADVISORY PANEL (TAP)

DR. MARIO S. SUBA (Chair) DIR. PETE OCAMPOPresidential Assistant for Internal Development / Professor

Livestock Development CouncilDepartment of Agriculture

Central Luzon State University (CLSU)City Science of Muños, Nueva Ecija

MS. JOSEFINA A. CONTRERASOfficer-In-Charge

DR. EDUARDO M. MARIANO (DVM)Farm Manager/ ConsultantARSEN Farm Inc.

Bureau of Animal Industry Majayjay, LagunaValenzuela Metro Manila

THE TECHNICAL EXPERT PANEL (TEP)

MR. ERNESTO DOBLON MR. ELMER PERMITESTrainer Royal Chicks FarmQuezon National Agricultural School Mandaluyong CityMalicboy, Pagbilao Quezon

DR. ANGEL GUNO MS. EMILIA A. LOPEZSenior Agriculturist Senior AgriculturistBureau of Animal Industry Bureau of Animal IndustryValenzuela Metro Manila Valenzuela Metro Manila

The Participants in the National Validation of this Training Regulation: Region 1 Region 8 Region 2 Region 11 Region 3 Region 12 Region 5 Cordillera Autonomy Region

The Management and Staff of the TESDA Secretariat SSCO NITVET



Documents

Animal Production NC II.doc