Animal Husbandry - Senior Secondary 1 - Practical on management practices of poultry

TERM: 3^RD TERM

WEEK TEN

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes of 5 periods each

Date:

Subject: ANIMAL HUSBANDRY

Topic: PRACTICAL ON MANAGEMENT PRACTICES OF POULTRY

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

I.) Manage the school poultry assigned to the them.

II.) Keep records of animals in the school farm.

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

NOTE

PRACTICAL ON MANAGEMENT PRACTICES OF POULTRY

Practical Session: Hands-on Management Practices of Poultry on the School Farm

Objective:

The objective of this practical session is to provide students with practical experience in managing poultry on the school farm and keeping accurate records of their management activities.

Materials Needed:

1. Poultry housing facilities (coops, cages, or houses) on the school farm.
2. Poultry management equipment (feeders, waterers, nesting boxes).
3. Record-keeping materials (e.g., notebooks, pens, spreadsheets).
4. Personal protective equipment (PPE) for students (e.g., gloves, boots).
5. Feed and water for the poultry.

Procedure:

1. Introduction (15 minutes):

   - Provide an overview of the objectives and structure of the practical session, emphasizing the importance of practical experience in poultry management.

   - Review basic concepts of poultry husbandry, including feeding, housing, health care, and record-keeping.

   - Introduce the materials and activities that will be used during the session.

2. Assignment of Poultry Management (30 minutes):

   - Divide students into small groups and assign each group to manage a specific flock or group of poultry on the school farm (e.g., chickens, ducks, or turkeys).

   - Instruct students on the responsibilities and tasks involved in managing their assigned poultry, including feeding, watering, cleaning, and health monitoring.

3. Hands-on Management Practices (90 minutes):

   - Provide students with the necessary poultry management equipment and guide them in carrying out their assigned tasks for their respective flocks or groups of poultry.

   - Supervise students as they feed, water, and care for their poultry, ensuring proper handling and husbandry practices are followed.

   - Facilitate opportunities for students to observe poultry behavior, monitor egg production (if applicable), and address any welfare concerns that may arise.

4. Record-Keeping of Management Activities (60 minutes):

   - Instruct students to keep detailed records of their management activities for their assigned flocks or groups of poultry, including feeding schedules, egg production data, health observations, and any treatments administered.

   - Provide guidance on how to accurately record information and maintain organized records for future reference.

   - Monitor students' record-keeping activities and provide feedback and assistance as needed to ensure accuracy and completeness.

5. Data Analysis and Reflection (30 minutes):

   - Gather students together for a group discussion to share their experiences and observations from managing poultry and keeping records.

   - Encourage students to analyze their records and identify trends or patterns in their management practices and poultry performance.

   - Reflect on the challenges and successes encountered during the practical session, as well as lessons learned and areas for improvement.

6. Conclusion and Recommendations (15 minutes):

   - Summarize the main points of the practical session and highlight key insights gained from hands-on poultry management and record-keeping activities.

   - Provide resources and recommendations for further study and practice in poultry husbandry and flock management.

EVALUATION: 1. Teacher evaluates the students based on their performance from the practical.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively