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POS 215 Poultry Production Management

This course is an overview of the broiler industries as related to agriculture. Topics covered are production management techniques needed to be successful as an entrepreneur in this field of agriculture. Students receive a general introduction to hatching egg production, hatchery operations, feed production, broiler/breeder production, processing, economics, bio-security, health, and history of the Poultry Industry on the Delmarva Peninsula.

Credits

3

Prerequisite

Prerequisite: (AGS 102 or FSY 100)

See Course Syllabus

Course Number and Title:

POS 215 Poultry Production Management

Campus Location

  • Georgetown

Effective Date

2022-51

Prerequisites

Prerequisite: (AGS 102 or FSY 100)

Course Credits and Hours

3 credit(s)

2 lecture hours/week

2 lab hours/week

Course Description

This course is an overview of the broiler industries as related to agriculture. Topics covered are production management techniques needed to be successful as an entrepreneur in this field of agriculture. Students receive a general introduction to hatching egg production, hatchery operations, feed production, broiler/breeder production, processing, economics, bio-security, health, and history of the Poultry Industry on the Delmarva Peninsula.

Additional Materials

None

Required Text(s)

Obtain current textbook information by viewing the campus bookstore - https://www.dtcc.edu/bookstores online or visit a campus bookstore. Check your course schedule for the course number and section.

Disclaimer

None

Core Course Performance Objectives (CCPOs)

  1. Examine the history of the broiler industry and the background of events leading to the development of today's broiler industry. (CCC 1; PGC: PAG 1, 2, 3, 4; FSY 3)
  2. Explore career opportunities as they relate to the poultry industry. (CCC 1; PGC: PAG 1, 3, 4; FSY 7)
  3. Evaluate the importance of support organizations and the role those organizations play in keeping a viable industry. (CCC 1; PGC: PAG 1; FSY 7 )
  4. Differentiate among housing facilities and equipment needed to raise flocks of poultry. (CCC 1, 6; PGC: PAG 1, 3; FSY 4, 6)
  5. Analyze the financial aspects of broiler production. (CCC 1, 5; PGC: PAG 1, 2, 4; FSY 5)
  6. Interpret various parts of the avian anatomy, including the skeletal system, respiratory system, digestive system, and male and female reproduction systems. (CCC 1, 4, 6; PGC: PAG 1, 2, 4; FSY 1, 2, 3, 6)
  7. Compare management strategies as related to the growth and health of a broiler flock. (CCC 1, 2, 4, 5, 6; PGC: PAG 1, 2, 3, 4; FSY 4, 5, 6)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs)

Upon completion of this course, the student will:

  1. Examine the history of the broiler industry and the background of events leading to the development of today's broiler industry.
    1. Compare the poultry industry's development as it relates to the Delmarva Peninsula.
    2. Measure the impact of the growth of the poultry industry.
  2. Explore career opportunities as they relate to the poultry industry.
    1. Analyze careers associated with poultry production, processing, marketing, and business.
    2. Examine work related to the University of Delaware Research and Education Center.
    3. Evaluate work performed by the United States Department of Agriculture (USDA) in a poultry-processing facility.
    4. Compare scientific training needed to succeed in the poultry industry.
  3. Evaluate the importance of support organizations and the role they play in keeping a viable industry.
    1. Analyze the role of the Delmarva poultry industry.
    2. Compare national organizations supporting the growth of the poultry industry.
  4. Differentiate among housing facilities and equipment needed to raise flocks of poultry.
    1. Compare housing techniques used for broilers and breeders.
    2. Evaluate the importance of proper ventilation equipment for broiler/breeder production.
    3. Examine poultry housing and construction techniques.
  5. Analyze the financial aspects of broiler production.
    1. Examine methods of ownership for broiler producers to include contracts and grower-company relationships.
    2. Evaluate the cost of broiler housing.
    3. Create a business plan for the broiler grower.
    4. Examine the permit and zoning requirements for a broiler production.

Evaluation Criteria/Policies

The grade will be determined using the Delaware Tech grading system:

90-100 = A
80-89 = B
70-79 = C
0-69 = F
Students should refer to the Catalog/Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major)

Production Agriculture Option:

  1. Apply basic agribusiness management procedures to production and marketing of agriculture products.
  2. Integrate pest management procedures into crop production techniques.
  3. Demonstrate production techniques related to sustainable agriculture.
  4. Demonstrate scheduling, production, marketing, harvesting, and safe handling of crops.
  5. Describe the importance of poultry, livestock, and crop production to the agriculture industry.
  6. Assess breeding, care, and nutrition of livestock animals.
  7. Food Safety Option:
  8. Apply knowledge of the theories and principles of biology, chemistry and food microbiology.
  9. Analyze food samples by common quantitative and qualitative techniques.
  10. Identify emerging technologies and ingredient innovations that have the potential to transform product and process development.
  11. Analyze market trends associated with the development of foods to maintain and improve health.
  12. Apply knowledge of food processing to improve the quality, efficiency, and sustainability of processing and packaging efforts.
  13. Apply knowledge of best practices, risk analysis, traceability, and analytical tools in the areas of microbial and chemical food safety and defense.
  14. Apply knowledge of public policy, food laws, and regulations that have national and international implications for the food industry, research, and consumer food safety.
  15. Demonstrate professional behavior and communication skills.

Core Curriculum Competencies (CCCs are the competencies every graduate will develop)

  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.

Students in Need of Accommodations Due to a Disability

We value all individuals and provide an inclusive environment that fosters equity and student success. The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. The College's policy on accommodations for persons with disabilities can be found in the College's Guide to Requesting Academic Accommodations and/or Auxiliary Aids Students may also access the Guide and contact information for Disabilities Support Counselors through the Student Resources web page under Disabilities Support Services, or visit the campus Advising Center.

Minimum Technology Requirements

Minimum technology requirements for all distance education type courses.

Academic Integrity

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Attendance

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Cell phone/Electronic Device

https://dtcc.smartcatalogiq.com/Current/Catalog/Student-Policy/Cell-Phone-and-Electronic-Device-Policy

Tuition Adjustment Policy

https://dtcc.smartcatalogiq.com/Current/Catalog/Financial/Tuition-Fee-Adjustment-Policy-Course-or-Semester-Withdrawal