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.

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 Introduction 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 Introduction to the Animal Science

      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 and 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.

    • ANS 230A Poultry Management Lab

      This course provides a laboratory component to complement ANS 230. Emphasis is placed on laboratory and field experience within poultry management. Upon completion, students should be able to demonstrate a practical understanding of poultry management and production issues as they occur in the small scale and commercial poultry industries.

    • 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.

    • ETR 220 Innovation and Creativity

      This course provides a study of developing and enhancing individual and organizational creativity and innovation. Topics include that innovation needs to be applied to products, services, and processes to increase competitive advantages and add value to businesses. Upon completion, students should be able to apply innovation and creativity principles in the work place.

    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 261 Agronomy

      This course provides a basic introduction to field and forage crops. Topics include forage crops, field crops, seed selection, fertility management, field preparation, harvesting, and storage. Upon completion, students should be able to demonstrate a knowledge of forage and field crop production 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 Industry 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.

    • Social/Behavioral Science Elective

      Following are social/behavioral science elective courses that are recommended for fulfilling social/behavioral science elective requirements. All of the courses listed earn a minimum of three semester hours of credit. Other courses with social/behavioral science elective prefixes may be suitable for these requirements as well. Students should discuss all course selections with their advisor before registration. ANT 220, ECO 151, ECO 251, ECO 252, GEO 111, GEO 130, HIS 111, HIS 112, HIS 116, HIS 121, HIS 122, HIS 131, HIS 132, HIS 145, HIS 163, HIS 211, POL 120, POL 130, POL 220, PSY 118, PSY 150, PSY 241, PSY 281, SOC 210, SOC 213, SOC 220

    Second Year - Spring Semester
    • 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 Production 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.

    • ANS 236 Poultry Processing

      This course covers the fundamentals of poultry processing. Topics include principles of primary processing, fresh meat and further processing, automation, live bird handling, Hazard Analysis Critical Control Point (HACCP), inspection, grading, and sanitization. Upon completion, students should be able to demonstrate an advanced knowledge and understanding of the small-scale and commercial poultry processing industry.

    • COM 120 Intro to Interpersonal Communication

      This course introduces the practices and principles of interpersonal communication in both dyadic and group settings. Emphasis is placed on the communication process, perception, listening, self-disclosure, speech apprehension, ethics, nonverbal communication, conflict, power, and dysfunctional communication relationships. Upon completion, students should be able to demonstrate interpersonal communication skills, apply basic principles of group discussion, and manage conflict in interpersonal communication situations.

    • Humanities Elective

      Following are humanities elective courses that are recommended for fulfilling humanities elective requirements. All of the courses listed earn a minimum of three semester hours of credit. Other courses with humanities elective prefixes may be suitable for these requirements as well. Students should discuss all course selections with their advisor before registration.ENG 125, ENG 126, ENG 231, ENG 232, ENG 241, ENG 242, ENG 261, ENG 262, HUM 110, HUM 115, HUM 120, HUM 121, HUM 122, HUM 123, HUM 130, HUM 150, HUM 160, HUM 161, HUM 170, HUM 180, HUM 220, PHI 240, REL 110, REL 211, REL 212

    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 Introduction 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 Introduction to the Animal Science

        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 and 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.

      • ANS 230A Poultry Management Lab

        This course provides a laboratory component to complement ANS 230. Emphasis is placed on laboratory and field experience within poultry management. Upon completion, students should be able to demonstrate a practical understanding of poultry management and production issues as they occur in the small scale and commercial poultry industries.

      • 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.

      • ETR 220 Innovation and Creativity

        This course provides a study of developing and enhancing individual and organizational creativity and innovation. Topics include that innovation needs to be applied to products, services, and processes to increase competitive advantages and add value to businesses. Upon completion, students should be able to apply innovation and creativity principles in the work place.

      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 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 230A Poultry Management Lab

        This course provides a laboratory component to complement ANS 230. Emphasis is placed on laboratory and field experience within poultry management. Upon completion, students should be able to demonstrate a practical understanding of poultry management and production issues as they occur in the small scale and commercial poultry industries.

      • 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.

      • ANS 236 Poultry Processing

        This course covers the fundamentals of poultry processing. Topics include principles of primary processing, fresh meat and further processing, automation, live bird handling, Hazard Analysis Critical Control Point (HACCP), inspection, grading, and sanitization. Upon completion, students should be able to demonstrate an advanced knowledge and understanding of the small-scale and commercial poultry processing industry.

      Course Requirements

      • 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 230A Poultry Management Lab

        This course provides a laboratory component to complement ANS 230. Emphasis is placed on laboratory and field experience within poultry management. Upon completion, students should be able to demonstrate a practical understanding of poultry management and production issues as they occur in the small scale and commercial poultry industries.

      • 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.

      • ANS 236 Poultry Processing

        This course covers the fundamentals of poultry processing. Topics include principles of primary processing, fresh meat and further processing, automation, live bird handling, Hazard Analysis Critical Control Point (HACCP), inspection, grading, and sanitization. Upon completion, students should be able to demonstrate an advanced knowledge and understanding of the small-scale and commercial poultry processing industry.