Republic of the Philippines

Commission on Higher Education

Region V
Masbate Polytechnic and Development College, Inc.
Baleno, Masbate

BACHELOR OF AGRICULTURAL TECHNOLOGY (BAT)-LADDERIZED

COURSE SYLLABUS
AGRITECH 103 (POULRTY PRODUCTION)

COURSE INFORMATION:

VISION MISSION CORE VALUES

Masbate Polytechnic and Development College, Inc. To provide affordable and quality basic, technical-vocational and tertiary education in
continuously produces God-fearing, value-oriented, competent and collaboration with government, non-government and private institutions where: Ex -Excellence
productive citizens. As an educational institution, it is constantly  students learn lifelong competencies, moral and spiritual values in a motivating environment; C -Character
 teachers facilitate learning, constantly care for learners and nurture their potentials; E -Environment of a Family
responsive to local and global trends and challenges in education,
 school managers ensure a safe, supportive and effective learning environment;
training and career development. L -Leadership
 Families and communities are proactively involved in developing life-long learners . S -Service
PROGRAM OUTCOMES (PO)
On completion of the course, the student is expected to be able to do the following:

Program Outcome Code Program Outcomes

PO1 Articulate and discuss latest development in agriculture
PO2 Effectively communicate orally in writing
COURSE
PO3 Work effectively and independently in multi-disciplinary and multi-cultural teams
OUTCOMES (CO)
PO4 Act in recognition of professional, social, and ethical responsibility AND
PO5 Preserve and promote “Filipino historical and cultural heritage (RA 7722) RELATIONSHIP TO
PO6 Create, generate and share knowledge as it applies to specific problems in the discipline PROGRAM
PO7 Formulate sustainable and productive agricultural development plans OUTCOMES

PO8 Apply scientific method in the conduct of research activities At the end of the course,
PO9 Understand and apply the concepts of agriculture productivity and sustainability in the context of national. Regional and global development. the student must be able
PO10 Engage in agriculture production and post-production activities to:
PO11 Promote sound agriculture technologies to various clients and in the manpower development for agriculture
Course relevant
Outcome Program Outcomes
PO12 Employ tools in information technology in solving agriculture-related problems
PO1 PO2 P O3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
Discuss the production and management practices involved in
CO1 I
poultry production
Discuss the application of the principles of breeding nutrition P
CO2 I
and physiology to production of poultry eggs and meat
Describe the status problem and potential of poultry industry P
CO3 and relate this with the technologies to improve poultry I
production

LEVEL: I- Introduce P- Practice D- Demonstrate

LEARNING PLAN
In order to achieve the outcomes of this course, learners will go through this learning plan:

P ag e |2
 Intended Learning Outcome (ILO) Teaching Instructional
Course Assessment
Topics Learning Resources Time Frame
Outcomes Knowledge Skills Attitudes Tools/Tasks
Activities (TLA)
CO1, CO2 Discuss some Illustrate the Self- I. INTRODUCTION Orientation the Reference books Quizzes and 2 meetings (1
issues and importance of awareness 1.Definition of Terminologies content, scope and assignment week)
concerns on poultry on the 2.Species of poultry guidelines in (2 hours lecture/
poultry production production. current 3.Origin of chicken finishing the 3 hours
issues, 4. Classification of breeds and course.
varieties of chicken laboratory per
concerns
and Lecture with class week)
importance discussion
of the
course.
CO2 Explain Recognize Diligence, II. THE POULTRY INDUSTRY Lecture with class Reference books Quizzes and 4 meetings (2
possibilities of value of the patience, 1.Development and prospect discussion assignment weeks)
growing chicken poultry perseveranc 2. Current problems of poultry (2 hours lecture/
industry e and industry 3 hours
awareness 3. Poultry farm classification Field exposure with Laboratory Laboratory activity laboratory per
4.Supply chain structure
Laboratory manuals reports week)
activities

CO3 Discuss factors in Identify site for Diligence, III. STARTING A BROILER Lecture with class Reference books Quizzes and 2 meetings (1
site selection for broiler house. patience, PROJECT discussion assignment week)
broiler project perseveranc (2 hours lecture/
e and 3 hours
teamwork Field exposure with Laboratory Laboratory activity laboratory per
Laboratory manuals reports week)
activities

P ag e |3
 CO3 Identify different Classify breed Diligence, IV. SELECTION OF STOCKS Lecture with class Reference books Quizzes and 4 meetings (2
strain or breed of of chicken patience, discussion assignment weeks)
layer and broiler perseveranc (2 hours lecture/
e and 3 hours
teamwork Field exposure with Laboratory Laboratory activity laboratory per
Laboratory manuals reports week)
activities

CO4 Discuss proper Perform Diligence, V. HOUSING AND FACILITIES Lecture with class Reference books Quizzes and 6 meetings (3
preparation of facilities patience, discussion assignment weeks)
housing and preparation perseveranc (2 hours lecture/
facilities e and 3 hours
teamwork Field exposure with Laboratory Laboratory activity laboratory per
Laboratory manuals reports week)
activities

CO4 Discuss the Apply Diligence, VI. BROODING Lecture with class Reference books Quizzes and 4 meetings (2
importance of techniques on patience, A. Elements of successful discussion assignment weeks)
brooding brooding perseveranc brooding (2 hours lecture/
e and B. Sources of heat for brooding Field exposure with Laboratory Laboratory activity 3 hours
teamwork C. Brooding management Laboratory manuals reports laboratory per
D. Handling of broilers chicks
activities week)

MIDTERM EXAMINATION
CO4 Recognize Control Patience, Lecture with class
VII. Other management practices Laptop and Quizzes and 2 meetings (1
diseases of diseases of diligence, discussion projector assignment week)
chicken chicken perseveranc 1. Prevention and control of (2 hours lecture/
e and team cannibalism Field exposure with Laboratory Laboratory activity 3 hours
work 2. Proper catching and hauling of Laboratory manuals reports laboratory per
broilers
activities week)
3. Management during stress

CO4 Identify the types Conduct Diligence, VIII. FEEDING Lecture with class Laptop and Quizzes and 2 meetings (1
of feeds used in prevention and perseveranc discussion projector assignment week)
layer and broiler control of e and team 1.Feed types and forms (2 hours lecture/
production diseases in work 2. Feeding system Field exposure with Laboratory Laboratory activity 3 hours
poultry 3.Nutritional Deficiency Laboratory manuals reports laboratory per
4.Feed Additives
activities week)

P ag e |4
 5.Other Management Practices

CO4 Discuss the Perform Patience, IX. DISEASE PREVENTION Lecture with class Laptop and Quizzes and 2 meetings (1
common poultry biosecurity perseveranc 1. Common Poultry Diseases discussion projector assignment weeks)
diseases and its measures e and team 2. Vaccination (2 hours lecture/
prevention work 3. Sanitation Field exposure with Laboratory Laboratory activity 3 hours
4. Health management Laboratory manuals reports laboratory per
activities week)

CO5 Explain the Perform Innovative- Lecture with on-the Land area for Quizzes and 4 meetings (2
different strategies marketing of ness, XI. MARKETING spot student’s decision-making assignment weeks)
of marketing chicken broiler patience, 1.Quantity discussion and uses (2 hours lecture/
poultry products meat and egg resourceful 2. Timing Laboratory activity 3 hours
and 3. Market Outlet Field exposure reports laboratory per
industrious- (group activity) week)
ness

CO5 Discuss the cost Apply Perseveranc XII. COST-and-RETURN ANALYSIS Lecture with class Reference books Quiz and recitation 2 meetings (1
and return analysis strategies in e, 1.Cost discussion week)
In poultry appreciation 2. Return Laboratory (2 hours lecture/
marketing
production and manual Laboratory output 3 hours
diligence laboratory per
week)

FINAL EXAMINATION

P ag e |5
MAJOR COURSE OUTPUTS (MCO)
As evidence of attaining the above course outcomes, students are required to do and submit the following during the indicated dates of the term. The rubrics for these outputs are provided.
Course Outcomes it
Required Output Performance Target Due Date
Represents
90% of the students in the class 1st week of June to last week of
MCO1 Conduct sanitation and biosecurity control in layer house will pass CO3
June
90% of the students in the class
MCO2 Conduct brooding in broiler CO4 1st week to last week of July
will pass
90% of the students in the class
MCO3 Observe management practices in layer production CO4 1st week to last week of august
will pass
90% of the students in the class
Perform harvesting of egg in layer and dressing of meat in will pass 1st week to last week of
MCO4 CO5
broiler production September

Laboratory Activities:
1. Conducted biosecurity control in layer house
2. Conducted brooding in broiler
3. Followed and observed the management practices in layer production
4. Performed egg harvesting and dressing of broiler

RUBRIC FOR ASSESSMENT TO BE USED FOR MCO1 to MCO6

P ag e |6
 Criteria Excellent Good Satisfactory Unsatisfactory
91 - 100% 81 - 90% 71 - 80% 70 - 61%

 Accomplished between 91-100%  Accomplished between 81 - 90%  Accomplished between 71 -  Accomplished between 71 -
of the required output of the required output 80% of the required output 80% of the required output
Delivery (Written Report and  Output submitted is delivered on  Output submitted is delivered on  Output submitted is delivered  Output submitted is delivered a
Developed Application) or before the deadline and or before the deadline but some on the next meeting after the week or more after the deadline
followed properly the submission of the submission guidelines deadline and some of the and submission guidelines were
guidelines were not followed submission guidelines were not not followed
followed

OTHER COURSE REQUIREMENTS

Aside from the major course outputs, the student will be assessed at other times during the term by the following:
 Class Participation/ On-the spot discussion, recitation and quiz

 Seatwork
 Group report

GRADING SYSTEM
The following shall be used as basis for giving grades:

Midterm Grade Final Grade

Project/Laboratory 40% Project/Laboratory 40%
Quizzes/Homework 10% Quizzes/Homework 10%
Attendance/Oral participation 20% Attendance/Oral participation 20%
Term Examination 30% Term Examination 30%
Total 100% Total 100%

P ag e |7
 A. LECTURE B. LABORATORY
Class standing 70% Class standing 70%
Attendance 10% Laboratory exercise/projects 35%
Chapter Test 30% Attendance/Assignment/Recitation 20%
Exercises/Drill 20% Quiz 15%
______ Exam (Oral and/or written) 30%
______
100% 100%
Term Exam 30%

Term grades = Term Exam 30% + Class standing 70% x 60% + Laboratory Grade x 40%
Final grade= Midterm grade + Final Grade / 0.5

The Term Grade will be computed based on the 70-30 policy (70% class standing + 30% term exam)
The Final Grade will be computed based on the 50-50 policy (50% of the Midterm + 50% of the Final Grade).

REFERENCES
Books:
1.Introduction to poultry production books
2. Online sources

COURSE POLICIES AND STANDARDS

The following policies are to be observed and implemented inside the classroom by both the Instructor and Students.
1. Attendance
2. Wearing of prescribed uniform and PPE
3. Observe orderliness
4. Observe timeliness

P ag e |8
Prepared by:

Contact Information
Instructor’s signature
Instructor’s Name WILFREDO F. VERANO
Email adress
Contact Number
Consultation Hours Office Hours

Approved:

ROSALINDA R. VERANO
Program Head

P ag e |9