KWAZULU NATAL POULTRY INSTITUTE NPC Poultry Management Training Centre COURSES 2015 Overview These informative courses are all held at the KwaZulu-Natal Poultry Institute, Bisley, Pietermaritzburg. They are highly recommended for new-entrant poultry farmers, extension officers, supervisors and trainee farmers / farm managers. They provide an excellent grounding into the why and how of poultry production disciplines. Visual aids are widely used to explain concepts. Hands-on practical work (where applicable) is conducted on our adjacent training farm and role plays / group work examples are also used extensively. Our team of qualified facilitators is experienced and passionate about what they do. Their goal is to ensure that candidates return to their workplace or business with a new sense of confidence and enthusiasm. Unless specifically requested, all courses are offered at NQF Level 3 (Grade 11/12) and training is conducted in English. Applicants must be able to read and write in English and operate a calculator. Candidates complete written assessments. Training in isizulu or English can be arranged for group bookings at NQF Level 1. Course notes are in English and isizulu. Competency at Level 1 is assessed on practical assignments.
Course calendar January June 2015 Course Jan Feb Mar Apr May Jun Course fee Poultry Production 2-6 2-6 4-8 1-5 R4,000 Commercial Layer Production 5-9 23-27 18-22 R4,000 Broiler Production 5-9 R4,000 Poultry Business Skills 2-6 20-24 1-5 R4,800 Supervisory Skills for Poultry Producers 16-20 4-8 R6,200 Broiler Breeder Production 23-27 R4,000 Hatchery Management 2-6 R4,800 Poultry Record keeping 16-19 8-11 R3,200 Management for Poultry Health 20-23 R3,500 Marketing your Poultry Products 19-21 R3,200 Pullet Rearing 13-16 R3,200 1. Fees include daily teas and lunches (simple menu), all training materials and certificate 2. All course fees include VAT 3. Further short course dates will gladly be arranged on demand for group bookings 4. All courses start on Monday morning at 08:30 5. Courses numbers are limited to 15 candidates 6. We reserve the right to change course dates 7. If there are less than 7 applications for a course, it will be carried forward to the next date Accommodation Single room hostel-type accommodation is available at the KZNPI at R290.00 per person per night (VAT inclusive). Accommodation fees include breakfasts and dinners (simple menu). Delegates must please bring their own blankets, towel and toiletries.
Applications Complete the application form available on the website (www.kznpi.co.za) or contact : Aubrey Nxumalo admin@kznpi.co.za Ndumiso Khumalo facilitator@kznpi.co.za 033 342 2814 Janet Lee training@kznpi.co.za Terms and Conditions To secure your booking, please make a deposit of 50% of the course fee no later than fourteen (14) days prior to the start of the course Cancellations : 50% of the deposit is refundable if this booking is cancelled more than seven (7) days before the start of the course. The deposit is not refunded if the booking is cancelled less than seven (7) days before the start of the course Full payment is required by the end of the first day of the course There is a 10% discount if the full course fee is received fourteen days before the start of course Bank details : KZN Poultry Institute Standard Bank, Pietermaritzburg Branch : 057525 Account : 052 125 831 Please enter your name as Reference on the deposit slip
Course content Poultry Production A good introductory poultry course. Covers the following aspects of both broiler and commercial layers (where relevant) : Brooding; bird health and basic diseases; biosecurity; vaccination; nutrition and feeding; water supply; litter management; lighting; ventilation; cleaning and disinfection; house design; welfare; egg management and record-keeping. Commercial Layer Production This course focuses exclusively on table egg production and covers : basic pullet rearing; buying pointof-lays; types of housing (cages, barn or free-range); calculation of stocking density; the reproductive system; the laying cycle and time to cull; collecting, grading and storing eggs; egg shell quality; vaccination, hen health and biosecurity; welfare; feeding principles; the importance of water, lighting programs and record-keeping. Pullet Rearing This course covers the important aspects required to successfully rear a batch of point-of-lay pullets and examines in detail the following topics : house type and ventilation; house preparation; receiving dayold pullets and brooding; feed and water management; applying lighting programs; monitoring body weight and uniformity; health programs and vaccination; biosecurity; bird welfare; record-keeping, cost of rearing pullets and sale of the point-of-lay pullets. Broiler Production This course focusing solely on meat-producing chickens and includes : brooding; stocking density; flock health; biosecurity; basic diseases; successful vaccination; feed and water management; litter management; bird welfare; lighting and ventilation management; cleaning and disinfection; house design & record-keeping. Broiler Breeder Production A course for those managing a flock of broiler breeders in lay phase. It introduces the South African poultry industry and covers basic chicken anatomy and reproductive physiology. Preparation of the breeder house and the challenges of feeding the breeder bird; environmental management including litter, ventilation and lighting; health programs; welfare; biosecurity and basic diseases. Management practices to achieve good egg quality, as well as maximum fertility and hatchability. Record-keeping. Hatchery Management This course is designed for the person who needs an understanding the overall requirements and processes of the production of top quality chicks. Topics covered include reproductive biology; microbiology of eggs; nest management and egg collection; handling, storage and grading of hatching eggs; setting, incubation and hatching; chick processing and welfare; record keeping and hatchery biosecurity.
Management for Poultry Health Everyday management practices on the poultry farm play a major role in determining flock health. The course examines how sound management practices contribute to lower mortality, better production and reduced medication usage. The focus is on flock health rather than disease. The course includes : the healthy chicken; pathogenic organisms; biosecurity; on-farm management including stocking density, brooding, ventilation, welfare; manure quality, feed, water and lighting; good vaccination. Supervisory Skills for Poultry Producers Designed for farm owners, supervisors and managers who must guide a work force in a poultry operation. The highly interactive workshop covers the crucial supervisory skills of Problem solving, Planning, Organizing, Controlling and Leading. Practical topics like monitoring work procedures setting standards, scheduling and conflict resolution are tackled as well as concepts such as motivation, communication and assertiveness. Poultry farm and business examples are used throughout. This training will boost leaders confidence in their people management skills. Poultry Record Keeping This short, interactive workshop examines why records are so vital in running a successful poultry business. How to design basic accurate record sheets and the calculation of simple statistics and their meanings is covered. Comparing flock results to performance goals. Converting numbers to userfriendly simple graphs and their interpretation. Preparing simple financial reports. Delegates must be comfortable with basic mathematics as they practice all the concepts taught using data from layers, broilers, breeders or hatcheries as required. The course can be offered at level 2 (using calculators and plotting graphs by hand) or level 3 (using spreadsheets). Poultry Business Skills Provides a business overview of the poultry industry and includes feasibility studies, entrepreneurial skills, writing a business plan, market research, production and financial records, cash flow and budgeting, profit and loss and product marketing. Own laptop computer is an advantage but it is not essential. This course can also be offered at NQF Level 2 a very practical course with calculator-based work using role-plays to practice every-day business scenarios. Marketing your Poultry Products This short workshop covers the basic theory of general marketing, then looks at the special challenges faced in marketing poultry products in South Africa. Market opportunities and strategies for market penetration are studied as are the requirements to sustain your market. Focus on the 4P s (product, price, place, promotion). Extensive use of role plays (level 2). Writing a marketing plan (level 3).