Poultry Management Technology

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This curriculum is designed to prepare students for careers in the production, processing, and distribution of poultry and their products according to scientific principles essential to efficient and profitable operation.

Students should learn skills necessary for the operation of efficient and profitable poultry enterprises. Coursework includes production practices, animal health, nutrition, reproduction, and management.

Graduates should qualify for entry-level jobs as herd or flock managers, field service persons, feed salespersons, equipment salespersons, feed mill workers, buyers of poultry and livestock, owners/operators, farm managers, department supervisors, field service representatives, and waste management technicians.

Learning Outcomes

  • Understand basic animal husbandry practices.
  • Evaluate production, management, and marketing decisions and be able to effectively communicate those decisions.
  • Understand the impact the livestock and poultry industries have on local, state, national, and international levels.
  • Identify and describe different production systems for livestock and poultry.
  • Recognize the effects of animal health, management, genetics, environment, and nutrition in livestock production and their interactions.

Job Outlook

Annual demand for Animal/Livestock Husbandry and Production in our service area is currently 160 job openings. This is expected to decrease by 0.86% in the next year.

Tyson Sustainable Animal Science Lab


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Contact Information

Image of Frank Blevins
Frank Blevins, BS
Lead Instructor - Animal Science
Phone: 336-838-6188
fdblevins615@wilkescc.edu

Pathways

Course Requirements

    First Year - Fall Semester
    • ACA 115 Success & Study Skills

      This course provides an orientation to the campus resources and academic skills necessary to achieve educational objectives. Emphasis is placed on an exploration of facilities and services, study skills, library skills, self-assessment, wellness, goal-setting, and critical thinking. Upon completion, students should be able to manage their learning experiences to successfully meet educational goals.

    • ACM 110 Intro to Animal Care

      This course introduces general concepts of animal care and management. Topics include the history of animal care, humane issues, fundamental care, and the future of the animal care industry. Upon completion, students should be able to demonstrate a basic understanding of the issues related to the animal care industry.

    • ANS 110 Animal Science

      This course introduces the livestock industry. Topics include nutrition, reproduction, production practices, diseases, meat processing, sustainable livestock production, and marketing. Upon completion, students should be able to demonstrate a basic understanding of livestock production practices and the economic impact of livestock locally, regionally, state-wide, and internationally.

    • ANS 118 Intro Animal Science Industry

      This course provides an introduction to the animal science industry. Topics include the animal science commercial industry, local and niche markets, allied industries, and general production practices. Upon completion, students should be able to identify and analyze careers in the animal science industry and to develop a personal career plan.

    • ANS 130 Poultry Production

      This course provides an introduction to the poultry industry. Topics include anatomy and physiology, reproduction, incubation, environmental issues, and husbandry. Upon completion, students should be able to demonstrate a basic understanding of poultry production and the economic and environmental impact of the poultry industry locally, regionally, state-wide, and internationally.

    • ENG 111 Writing and Inquiry

      This course is designed to develop the ability to produce clear writing in a variety of genres and formats using a recursive process. Emphasis includes inquiry, analysis, effective use of rhetorical strategies, thesis development, audience awareness, and revision. Upon completion, students should be able to produce unified, coherent, well-developed essays using standard written English.

    First Year - Spring Semester
    • AGR 111 Basic Farm Maintenance

      This course covers fundamentals of maintenance and repair of farm facilities and equipment. Topics include safe use of hand tools and farm machinery, carpentry, concrete, painting, wiring, welding, plumbing, and calculating costs and materials needed. Upon completion, students should be able to answer theoretical questions on topics covered and assist with maintenance and repair of farm facilities and equipment.

    • AGR 212 Farm Business Management

      This course introduces budgeting, farm analysis, production costs, business organizations, and general management principles. Topics include enterprise budgets, partial budgets, whole farm budgets, income analysis, and business organizations. Upon completion, students should be able to prepare and analyze a farm budget.

    • ANS 115 Animal Feeds & Nutrition

      This course covers the fundamentals of animal feeding and nutrition. Topics include nutrient requirements, digestion, feed formulation, and classification. Upon completion, students should be able to demonstrate knowledge of nutritional requirements and feeding practices of farm animals.

    • ANS 230 Poultry Management

      This course is designed to expand topics covered in ANS 130. Emphasis is placed on management techniques as they relate to brooding, growing, and housing poultry and the environmental needs of various types of poultry. Upon completion, students should be able to analyze and respond to management and production problems as they occur.

    • BIO 140 Environmental Biology

      This course introduces environmental processes and the influence of human activities upon them. Topics include ecological concepts, population growth, natural resources, and a focus on current environmental problems from scientific, social, political, and economic perspectives. Upon completion, students should be able to demonstrate an understanding of environmental interrelationships and of contemporary environmental issues.

    First Year - Summer Term
    • ANS 232 Meatbird Production

      This course covers the fundamentals of meatbird production. Topics include breeding, hatching, brooding, and growout procedures for broilers and turkeys. Upon completion, students should be able to perform the fundamental skills required in meatbird production facilities.

    • ANS 234 Egg Production

      This course covers the fundamentals of poultry egg production. Topics include housing, feeding, and managing of layers and breeders. Upon completion, students should be able to demonstrate a knowledge of and perform fundamental skills needed for egg production facilities.

    • WBL 111 Work-Based Learning I

      This course provides a work-based learning experience with a college-approved employer in an area related to the student's program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

    Second Year - Fall Semester
    • AGR 170 Soil Science

      This course covers the basic principles of soil management and fertilization. Topics include liming, fertilization, soil management, biological properties of soil (including beneficial microorganisms), sustainable land care practices and the impact on soils, and plant nutrients. Upon completion, students should be able to analyze, evaluate, and properly amend soils/media according to sustainable practices.

    • ANS 120 Beef Production

      This course provides an introduction to the beef cattle industry. Topics include reproduction, cattle management, marketing, anatomy and physiology, and pasture management (including sustainable practices). Upon completion, students should be able to demonstrate a basic understanding of beef cattle production practices and the economic and environmental impact of the beef cattle industry locally, regionally, state-wide, and internationally.

    • ANS 150 Animal Health Management

      This course introduces animal diseases and health management. Topics include identification, prevention, management (including integrated pest management), and treatment of diseases. Upon completion, students should be able to recognize disease symptoms, recommend treatments, identify preventive steps, and develop biosecurity procedures.

    • ANS 216 Livestock Ind Mechanization

      This course covers livestock machinery and equipment as it applies to animal welfare. Topics include the selection and operation of tractors used in forage production, waste disposal equipment, tillage and harvesting equipment, animal housing equipment, and general animal production infrastructure as it relates to overall animal welfare. Upon completion, students should be able to identify equipment parts, explain the basic principles of machinery operation and management, and maintain proper livestock housing equipment as it pertains to animal welfare.

    • CIS 110 Introduction to Computers

      This course introduces computer concepts, including fundamental functions and operations of the computer. Topics include identification of hardware components, basic computer operations, security issues, and use of software applications. Upon completion, students should be able to demonstrate an understanding of the role and function of computers and use the computer to solve problems.

    • ECO 151 Survey of Economics

      This course, for those who have not received credit for ECO 251 or 252, introduces basic concepts of micro- and macroeconomics. Topics include supply and demand, optimizing economic behavior, prices and wages, money, interest rates, banking system, unemployment, inflation, taxes, government spending, and international trade. Upon completion, students should be able to explain alternative solutions for economic problems faced by private and government sectors.

    Second Year - Spring Semester
    • ACM 112 Facility Management

      This course covers the design and management of an animal care facility. Topics include facility design, observation and reporting, facility maintenance, general operation, sanitation, and management techniques. Upon completion, students should be able to effectively plan for and operate an animal care facility considering sustainable practices.

    • ANS 140 Swine Production

      This course provides an introduction to the swine industry. Topics include basic skills for breeding, farrowing, nursery, environmental issues, and grower/finisher. Upon completion, students should be able to demonstrate a basic understanding of swine production practices and the economic and environmental impact of the swine industry locally, regionally, state-wide, and internationally.

    • ANS 210 Livestock Prod Issues

      This course explores areas associated with livestock production. Emphasis is placed on monthly work schedules; qualities of a successful manager; and recruiting, motivating, and retaining employees. Upon completion, students should be able to prepare a livestock management program, write a resume, complete an interview, and identify ways to improve community relations.

    • COM 231 Public Speaking

      This course provides instruction and experience in preparation and delivery of speeches within a public setting and group discussion. Emphasis is placed on research, preparation, delivery, and evaluation of informative, persuasive, and special occasion public speaking. Upon completion, students should be able to prepare and deliver well-organized speeches and participate in group discussion with appropriate audiovisual support.

    • HUM 110 Technology and Society

      This course considers technological change from historical, artistic, and philosophical perspectives and its effect on human needs and concerns. Emphasis is placed on the causes and consequences of technological change. Upon completion, students should be able to critically evaluate the implications of technology.

    Course Requirements

      Fall Semester
      • ACA 115 Success & Study Skills

        This course provides an orientation to the campus resources and academic skills necessary to achieve educational objectives. Emphasis is placed on an exploration of facilities and services, study skills, library skills, self-assessment, wellness, goal-setting, and critical thinking. Upon completion, students should be able to manage their learning experiences to successfully meet educational goals.

      • ACM 110 Intro to Animal Care

        This course introduces general concepts of animal care and management. Topics include the history of animal care, humane issues, fundamental care, and the future of the animal care industry. Upon completion, students should be able to demonstrate a basic understanding of the issues related to the animal care industry.

      • ANS 110 Animal Science

        This course introduces the livestock industry. Topics include nutrition, reproduction, production practices, diseases, meat processing, sustainable livestock production, and marketing. Upon completion, students should be able to demonstrate a basic understanding of livestock production practices and the economic impact of livestock locally, regionally, state-wide, and internationally.

      • ANS 118 Intro Animal Science Industry

        This course provides an introduction to the animal science industry. Topics include the animal science commercial industry, local and niche markets, allied industries, and general production practices. Upon completion, students should be able to identify and analyze careers in the animal science industry and to develop a personal career plan.

      • ANS 130 Poultry Production

        This course provides an introduction to the poultry industry. Topics include anatomy and physiology, reproduction, incubation, environmental issues, and husbandry. Upon completion, students should be able to demonstrate a basic understanding of poultry production and the economic and environmental impact of the poultry industry locally, regionally, state-wide, and internationally.

      • ENG 111 Writing and Inquiry

        This course is designed to develop the ability to produce clear writing in a variety of genres and formats using a recursive process. Emphasis includes inquiry, analysis, effective use of rhetorical strategies, thesis development, audience awareness, and revision. Upon completion, students should be able to produce unified, coherent, well-developed essays using standard written English.

      Spring Semester
      • AGR 111 Basic Farm Maintenance

        This course covers fundamentals of maintenance and repair of farm facilities and equipment. Topics include safe use of hand tools and farm machinery, carpentry, concrete, painting, wiring, welding, plumbing, and calculating costs and materials needed. Upon completion, students should be able to answer theoretical questions on topics covered and assist with maintenance and repair of farm facilities and equipment.

      • AGR 212 Farm Business Management

        This course introduces budgeting, farm analysis, production costs, business organizations, and general management principles. Topics include enterprise budgets, partial budgets, whole farm budgets, income analysis, and business organizations. Upon completion, students should be able to prepare and analyze a farm budget.

      • ANS 115 Animal Feeds & Nutrition

        This course covers the fundamentals of animal feeding and nutrition. Topics include nutrient requirements, digestion, feed formulation, and classification. Upon completion, students should be able to demonstrate knowledge of nutritional requirements and feeding practices of farm animals.

      • ANS 230 Poultry Management

        This course is designed to expand topics covered in ANS 130. Emphasis is placed on management techniques as they relate to brooding, growing, and housing poultry and the environmental needs of various types of poultry. Upon completion, students should be able to analyze and respond to management and production problems as they occur.

      • BIO 140 Environmental Biology

        This course introduces environmental processes and the influence of human activities upon them. Topics include ecological concepts, population growth, natural resources, and a focus on current environmental problems from scientific, social, political, and economic perspectives. Upon completion, students should be able to demonstrate an understanding of environmental interrelationships and of contemporary environmental issues.

      Summer Term
      • ANS 232 Meatbird Production

        This course covers the fundamentals of meatbird production. Topics include breeding, hatching, brooding, and growout procedures for broilers and turkeys. Upon completion, students should be able to perform the fundamental skills required in meatbird production facilities.

      • ANS 234 Egg Production

        This course covers the fundamentals of poultry egg production. Topics include housing, feeding, and managing of layers and breeders. Upon completion, students should be able to demonstrate a knowledge of and perform fundamental skills needed for egg production facilities.

      • WBL 111 Work-Based Learning I

        This course provides a work-based learning experience with a college-approved employer in an area related to the student's program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

      Course Requirements

      • ANS 110 Animal Science

        This course introduces the livestock industry. Topics include nutrition, reproduction, production practices, diseases, meat processing, sustainable livestock production, and marketing. Upon completion, students should be able to demonstrate a basic understanding of livestock production practices and the economic impact of livestock locally, regionally, state-wide, and internationally.

      • ANS 130 Poultry Production

        This course provides an introduction to the poultry industry. Topics include anatomy and physiology, reproduction, incubation, environmental issues, and husbandry. Upon completion, students should be able to demonstrate a basic understanding of poultry production and the economic and environmental impact of the poultry industry locally, regionally, state-wide, and internationally.

      • ANS 230 Poultry Management

        This course is designed to expand topics covered in ANS 130. Emphasis is placed on management techniques as they relate to brooding, growing, and housing poultry and the environmental needs of various types of poultry. Upon completion, students should be able to analyze and respond to management and production problems as they occur.

      • ANS 232 Meatbird Production

        This course covers the fundamentals of meatbird production. Topics include breeding, hatching, brooding, and growout procedures for broilers and turkeys. Upon completion, students should be able to perform the fundamental skills required in meatbird production facilities.

      • ANS 234 Egg Production

        This course covers the fundamentals of poultry egg production. Topics include housing, feeding, and managing of layers and breeders. Upon completion, students should be able to demonstrate a knowledge of and perform fundamental skills needed for egg production facilities.

      Course Requirements

      • ANS 110 Animal Science

        This course introduces the livestock industry. Topics include nutrition, reproduction, production practices, diseases, meat processing, sustainable livestock production, and marketing. Upon completion, students should be able to demonstrate a basic understanding of livestock production practices and the economic impact of livestock locally, regionally, state-wide, and internationally.

      • ANS 130 Poultry Production

        This course provides an introduction to the poultry industry. Topics include anatomy and physiology, reproduction, incubation, environmental issues, and husbandry. Upon completion, students should be able to demonstrate a basic understanding of poultry production and the economic and environmental impact of the poultry industry locally, regionally, state-wide, and internationally.

      • ANS 230 Poultry Management

        This course is designed to expand topics covered in ANS 130. Emphasis is placed on management techniques as they relate to brooding, growing, and housing poultry and the environmental needs of various types of poultry. Upon completion, students should be able to analyze and respond to management and production problems as they occur.

      • ANS 232 Meatbird Production

        This course covers the fundamentals of meatbird production. Topics include breeding, hatching, brooding, and growout procedures for broilers and turkeys. Upon completion, students should be able to perform the fundamental skills required in meatbird production facilities.

      • ANS 234 Egg Production

        This course covers the fundamentals of poultry egg production. Topics include housing, feeding, and managing of layers and breeders. Upon completion, students should be able to demonstrate a knowledge of and perform fundamental skills needed for egg production facilities.

      Technical Standards

      The Poultry Management Technology program technical standards have been developed to inform students of the nonacademic essential functions of the program and profession. Examples are not all inclusive.

      Standard Essential Function Examples
      Communication
      Oral / Written
      • Skills sufficient to communicate information and ideas so others will understand
      • Communicate with coworkers and customers
      Mobility / Motor Skills
      • Motor skills sufficient to move the hands and use hands to grasp or manipulate objects
      • Mobility sufficient to maneuver in varied terrain
      • Mobility sufficient to perform physical activities that require considerable use of arms and legs and moving the whole body
      • Ability to safely operate in and around machinery
      • Use hand tools and laboratory equipment
      • Physical activities may include:
        • Stooping
        • Reaching
        • Squatting
        • Lifting
        • Bending
      • Safely operate farm machinery
      Physical Strength and Stamina
      • Ability to lift and carry objects
      • Ability to maintain balance
      • Carry and transfer bagged animal feed
      • Work on slippery or uneven surfaces
      Sensory

      • Sight
      • Sound
      • Taste
      • Touch
      • Smell
      • Visual skills sufficient to see details at close range
      • Ability to tolerate scents/dander
      • Ability to hear equipment to address maintenance issue
      • Ability to touch and locate anatomy on animals
      • Recognize the effects of animal health
      • Encounter scents and or dander related to animals, feeds, or waste
      • Recognize a malfunctioning fan motor
      • Locating a vein on an animal to draw blood
      Environmental / Occupational Exposure
      • Possible exposure to common allergens
      • Possible exposure to extreme weather conditions
      • Able to tolerate variations in lighting
      • Chemicals, toxins, dust, fumes
      • Prolonged periods in various outdoor climates (heat, cold, rain)
      Field or Industry Professional Standards
      • Safely work with livestock and machinery
      • Visiting farms and diagnosing livestock and equipment issues

      Disability Services Statement

      Wilkes Community College is an ADA compliant institution. WCC does not discriminate based on a disability in the admissions process or in access to its programs, services, and/or activities for qualified individuals who meet eligibility requirements. WCC will provide reasonable accommodations for individuals with documented disabilities who are eligible to receive or participate in college programs, services, and/or activities. If a student believes that he/she cannot meet one or more of a program’s essential functions without accommodations, the student is encouraged to disclose this to Disability Services as soon as possible.

      2+2 Information

      A 2+2* agreement is an opportunity for students to complete their Associate's degree at Wilkes Community College and then transfer into a specified program at a partnering four-year institution for their Bachelor's degree. Wilkes Community College has the following 2+2 agreements for our Poultry Management Technology graduates:

      * The 2+2 model is the proposed timeframe, but may be subject to change.

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