C-POU.1 Poultry Husbandry and Management

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About the course


At the end of the module, candidates should be able to demonstrate:

  • A knowledge of the structure and size of the poultry industry both in the


    and globally.

  • A thorough understanding of poultry welfare and the different husbandry and management methods in common use throughout the


    poultry industry including:    

  • recognition of the differences in husbandry and management provision for the different species and poultry types within a species

  • an understanding of management as applied to breeders, culinary egg producers and growers, and the different management systems for rearing and reproductive/egg laying phases.

  • a sound knowledge of ventilation, temperature, humidity and other environmental control as required under the various circumstances.

  • a knowledge of methods and equipment used for feeding and watering.

  • an understanding of lighting programmes as applied at different times and the reasons for this.

  • a knowledge of the expected performances in terms of egg production, hatchability, growth rates and feed efficiencies in the different poultry sectors.

  • An understanding of poultry nutrition, and an understanding of the basic requirements for each type of poultry and how these are achieved.

  • A knowledge of records to be kept and the value of keeping these. This to include the kind of equipment required to facilitate this record keeping.

  • A working knowledge of the assurance schemes and codes of practice for the management of poultry in the




Barry Thorp, BVMS PhD DiplECPVS MRCVS 
Specialist Poultry Veterinarian and Partner 
St David's Poultry Team 

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